CLH Digital - Issue #199

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THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 199

Government to Consult on Martyn’s Law www.CLHNews.co.uk

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The government has launched a six-week consultation on new laws, which will require premises to undertake necessary steps, according to their capacity, to help safeguard the public from terrorist attacks.

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order to improve protection of the public. The consultation is targeted at organisations, businesses, including hospitality and leisure, local and public authorities, and individuals who own or operate publicly accessible premises or events that the Terrorism (Protection of Premises) Bill will potentially affect.

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CLH DIGITAL

Issue 199

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A Call to Arms for the Hospitality Sector Once again I would urge you to join our call for arms! There are other campaigns and petitions and I would urge you to join them too - the more the merrier! We have produced a poster which you can download from our website urging all our readers to lobby their MP urging them to back a appeal from the sector to reduce punitive taxes which are forcing ones profitable pubs bars restaurants and hotels out of business with many people facing financial ruin. EDITOR

Peter Adams

Enough is enough! TIME TO FIGHT BACK: FREEZING ALCOHOL DUTY AND CUTTING VAT CRUCIAL FOR UK HOSPITALITY SURVIVAL The UK hospitality industry faces one of the highest levels of alcohol duty and taxes in the world. From spirits to wine and beers, operators are grappling with hefty levies that eat into their profits and hinder their ability to compete on a global scale. Comparisons with other countries paint a stark picture – while we struggle under the weight of punitive taxes, our counterparts in Europe enjoy lower duty rates, giving them a competitive edge and fostering a more vibrant hospitality landscape. European countries enjoy VAT rates in the hospitality sector are considerably lower than in the UK and have done for years. While they enjoy reduced rates, we are burdened with a high VAT that further squeezes margins and deters both domestic and international visitors. This imbalance not only hurts businesses but also affects consumers who face higher prices when dining out or enjoying a drink with friends. The consequences of these excessive taxes are dire. We've witnessed a wave of closures and job losses across the hospitality sector, with iconic establishments disappearing from our high streets at an alarming rate. The once-thriving heart of our communities is now in jeopardy, and the Treasury is losing out on vital revenue as businesses struggle to stay

afloat or are forced to shut their doors for good. With the Budget fast approaching and a general election on the horizon, now is the time for the hospitality sector to make its voice heard. We must lobby our MPs relentlessly, urging them to support measures that will alleviate the burden on our industry. Freezing alcohol duty and cutting hospitality VAT to 10% – even if just for a trial period – could provide the lifeline that businesses desperately need. Across the globe, we've seen the success of such policies in stimulating growth and revitalizing the hospitality sector. It's time for the UK to follow suit and give our businesses the fighting chance they deserve. But we cannot do it alone. Operators, employees, and customers alike must come together and support this crucial cause. To galvanize support, we urge operators to download the CLH poster and prominently display it in their venues. Encourage your customers to join the fight by writing to their MP, highlighting the urgent need for action. Together, we can make a difference and ensure a brighter future for the UK hospitality industry. I really do hope that we can unite fight back, and let's reclaim our place as a vibrant and thriving hospitality nation. Once more I would ask you to please 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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Government to Consult on Martyn’s Law CLH Digital

Issue 199

(CONTINUED FROM FRONT COVER)

and safety.”

It seeks views from those responsible for smaller premises which would fall within the standard tier.

“This is also true for the higher tier, for venues with a maximum capacity over 800 people, with which we will be working to ensure it is also proportionate for businesses.”

INCREASE “PREPAREDNESS” The bill will impose requirements in relation to certain premises and events to increase their preparedness for, and protection from, a terrorist attack by requiring them to take proportionate steps, depending on the size and nature of the activities that take place at the premises. The proposed requirements would apply to those responsible for qualifying public premises and qualifying public events. They might be individuals but, in most cases, would be a business or other organisation. One of the conditions for premises would be that they be wholly or mainly used for a listed purpose, such as the provision of entertainment and leisure facilities to the public. The proposals set out different requirements for: • standard tier premises, which would have a capacity of 100-799 individuals • enhanced tier premises and qualifying public events, both of which have a capacity of 800 individuals or more Premises within standard tier will be required to notify the regulator that they are within the scope of this legislation. The updated requirements for smaller businesses are focussed around “outcomes rather than processes”, said the Home Office. For instance, the new laws will remove the necessity to complete any specific terrorism training, however, those responsible for these premises will be requested to put in place procedures such as evacuation and lock-ins in the event of an attack.

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“As guidance for businesses is developed, we will continue to work with the Home Office to ensure it supports venues and keeps customers safe.” When the bill was first drafted in May 2023, Michael Kill CEO NTIA Said: “ We have been working alongside the Home Office, NaCTSO and Key Stakeholders in the development of the bill, and pleased to see that the initial draft has taken into account some of our recommendations as well as considering proportionality, against effectiveness within a wide range of settings.” “Our priority throughout this is to keep people safe and protect public spaces across our sector from a potential terrorist attack.”

ADEQUATE TRAINING “It is important that through this process, we also deliver clear and concise guidance on the implementation of Martyns Law, as well as address some of the fundamental issues around security resource shortages and adequate training prior to implementation.” “We would like to thank Figen Murray for her continued support, and look forward to working alongside the Government and key stakeholders in creating safer spaces for people to enjoy our world renowned hospitality and cultural sectors.”

“SIMPLE STEPS SAVE LIVES”

The updated requirements for smaller businesses, set out in the consultation, are centred around outcomes rather than processes. For example, it will remove the requirement to complete any specific terrorism training.

Security Minister, Tom Tugendhat, said: “Simple steps save lives. Martyn’s Law will help protect the British public from terrorism, and make sure public premises are better prepared in the event of a terror attack.”

Instead, those responsible for these premises will be asked to put in place procedures such as evacuation and lock-ins in the event of an attack.

“I want to make sure that our proposals are balanced and proportionate. That’s why our updated approach is easy to implement, and better tailored to individual businesses.”

“REASONABLY PRACTICAL APPROACH”

“I’d encourage smaller premises to share their feedback on these crucial changes. Your feedback will help ensure that Martyn’s Law stands the test of time.”

PROTECTING CUSTOMERS “PRIORITY” Kate Nicholls, Chief Executive of UKHospitality, said: “We have long been calling for Martyn’s Law to provide a flexible approach that enables venues to introduce safety measures that are bespoke and suitable for their premises.

The new ‘reasonably practicable’ approach is better suited to the wide range of organisations that will be within the scope of standard tier because they will assess and implement procedures that are suitable to their individual circumstances. This aligns with other regulatory regimes, such as Health and Safety, which require reasonably practicable steps.

“I’m very pleased that the Home Office has listened to UKHospitality’s representations on this issue and is moving forward with this approach.”

A Martyn’s Law regulator will be established to monitor compliance and advise premises within scope of the legislation. Premises within standard tier will be required to notify the regulator that they are within the scope of this legislation.

“Protecting our customers and staff alike is a priority for venues, who want to ensure that the great experiences hospitality offers also comes with the best possible safety and security for all.”

This revised approach is designed to be low to no financial cost, with associated costs largely driven by the time taken to communicate them to staff.

“We’ve been engaging with the Home Office throughout the process to achieve the aims of Martyn’s Law in a way that is both proportionate and practical for venues, while getting the balance right between practicality

Following the conclusion of the consultation process, the bill will be introduced as soon as parliamentary time allows.

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Issue 199

CLH Digital

Embracing Love in Every Form: Trends Redefining Valentine's Day Celebrations and Restaurant Experiences By Jay Rahman, owner of Prithvi, an Indian fine-dining restaurant in Cheltenham (www.prithvirestaurant.com) The way we celebrate Valentine’s Day has evolved over the years, going beyond traditional norms, and reflecting a more inclusive and personalised approach. From diverse expressions of love to innovative restaurant experiences, this year promises to be marked by contemporary trends that redefine the ‘celebration of romance’. No longer confined to romantic partnerships, Valentine's Day represents a celebration of all forms of love – platonic, familial, and self-love. Inclusive gatherings and events now characterise this special day, embracing the diversity of relationships that enrich our lives. Furthermore, the era of conventional gifts has given way to thoughtful, personalised gestures that convey genuine sentiments. Restaurants are responding to these evolving Valentine’s trends, creating experiential dining experiences. Most establishments marking the day will offer themed menus, interactive experiences, and captivating settings to create lasting memories. Many will also cater for the new variations of Valentine’s Day, with the rise of ‘Galentine’s’ and ‘Palentine’s’ being prime examples of people using the celebratory occasion as an excuse to get together and have a ‘date’ night.

In addition to the different ways people choose to mark the day, restaurants are being creative with how they are encouraging people to spend it at their establishments. One emerging trend, for example, is the day being stretched across the whole week, so if people can’t celebrate on the 14th February, they can choose to mark the occasion just before or after. The appetite to spend Valentine’s Day evening at a restaurant is ever popular in the UK, with many people booking months in advance, so spreading the day out across a week is a clever tactic by restaurateurs to increase footfall and ensure no one misses out on what was once a solely ‘exclusive’ experience. Whether it's special themed menus, discounted drinks, or a romantic little gesture such as a flower of chocolates with the bill, there are many ways restaurants can offer something unique to their usual offering on Valentine’s Day – making those dining at their establishments feel special, which is what the day is all about. At Prithvi, we’ll be offering a space where everyone can come together and feel special during cupids’ holiday. Those celebrating the occasion with us will be treated to tailored menus that feed into the concept of togetherness – being accompanied by an extra special cocktail. So, whether you are with the love of your life, solo single, out with the girls or guys, spending time with a family member, or with a loved pet, this Valentine’s Day is a great opportunity to celebrate with those you hold nearest and dearest – with there being something for everyone wanting to mark the occasion in their unique own way.

The Licensed Trade Charity Launches 'Heart of Hospitality' Campaign to Celebrate Team Champions Following the success of its latest campaign, ‘Because Everyone Needs a Little TLC’, leading industry charity the Licensed Trade Charity is kicking off 2024 with the launch of a brandnew initiative, Heart of Hospitality.

Heart of Hospitality recognises the people within the licensed trade who always go that extra mile to give a little TLC, with a long-term goal of making the industry a more supportive place and raising awareness of the challenges faced by hospitality professionals. It is estimated that over 250,000 people working in the licensed trade are in need of support at any one time, this number would be a lot higher without the incredible people who work so hard to make the hospitality industry what it is. Through the Heart of Hospitality campaign, the Licensed Trade Charity is calling on the industry to nominate a friend or colleague who always exceeds expectations and goes the extra mile to support their team and the wider sector. A new Heart of Hospitality Champion will be recognised every three months, with four winners receiving the accolade in 2024. Each Heart of Hospitality Champion will be recognised in a presentation ceremony and celebrated through social and digital content, with the first winner announced as Sam Hagger, Founder & Director of The Beautiful Pubs Collective. The incredible Sam Hagger is the leader of three bustling Leicestershire pubs: The Knight & Garter next to Leicester Market, The Rutland & Derby nearby, and The Forge in Glenfield. Sam is a true hospitality champion, who has made a continuous effort to support the wider industry and demonstrate how reward-

ing a career in the sector can be. When it comes to his staff, Sam focuses on helping those who are truly passionate about hospitality to succeed and grow in their career; by offering them support, flexibility, and coaching. As a team leader, Sam acknowledges the importance of balance, care, and support – and this is embedded in every aspect of his leadership. Truly going that extra mile, Sam has also demonstrated his unwavering support for the industry by participating twice in the epic charity bike ride, Pedalling for Pubs – cycling a combined distance of over 850km to raise vital funds for Only A Pavement Away and the Licensed Trade Charity. Paula Smith, Head of Marketing at the Licensed Trade Charity said, “We are absolutely thrilled to launch our new Heart of Hospitality campaign. With the numerous challenges facing our industry in the current economic climate, we feel it is vital to pause and recognise the incredible things that people are doing to make hospitality an even better place to work. “Congratulations Sam for being our first Champion, your efforts to support and care for others really does have a ripple effect throughout our industry. Through this campaign, we want to shout about the amazing efforts of those working in the sector, to bring joy and inspiration to fellow colleagues. If you know of, or work with someone who consistently goes that extra mile to improve the lives of others, please do nominate them to be a Heart of Hospitality Champion – we cannot wait to hear their story.”

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Small Firms Issue Warning On Jobs and Hours Ahead of Spring Budget CLH Digital

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The Federation of Small Businesses (FSB) has warned that more small firms are looking to reduce rather than increase headcount for the first time since the height of the pandemic in 2020.

In the years ahead, the Employment Allowance should be linked to the NLW to ensure it keeps up with wage increases.

The UK’s largest business group’s latest Small Business Index (SBI) shows that one in seven have reduced staff numbers in the last three months, with only one in ten hiring more.

FSB National Chair Martin McTague said: “The Employment Allowance has been a big success, giving small firms a real shot at creating jobs and making their business thrive. Entrepreneurs are the ones who helped lead us to recovery after the 2008 recession, and we need to be creating a climate where they are encouraged to make a go of it, knowing they’re doing so in a supportive environment.

The impact on hours of work available to staff is likely to be even more severe, as firms prefer to make reductions in hours rather than reductions in jobs where possible. The Employment Allowance – the employers’ equivalent to the personal tax allowance –should be increased to £6,500 in the upcoming Spring Budget to help make it more viable for firms to maintain and extend jobs and hours, including to those currently economically inactive and others out of work. This move would also help support businesses afford the increases to the National Living Wage in April.

"Small businesses are overwhelmingly the route into work for those who are currently out of work, and we need to be doing everything we can to support small employers. “However, without an increase in the Employment Allowance, they will continue to be cornered by a steep climb in staffing costs and associated taxes. This is a drag on growth and adds fuel to the fire of rising expenses, highlighting why an increase in the Employment Allowance is crucial.

If employers’ National Insurance Contributions (NICs) stay the same from April 2024, the current £5,000 will only cover three full time employees instead of the four it was originally designed to cover at the National Living Wage (NLW) of £11.44 an hour.

“The Employment Allowance was designed to hire four people on NLW without falling into the jobs tax that makes every job more expensive to create and sustain, and to be a solid support for wage policies and job creation. Now, it’s struggling to cover just three members of staff.

Increasing the Employment Allowance to £6,500 from £5,000 will enable a small employer to hire four staff on the new £11.44 NLW before having to pay the 13.8 per cent jobs tax, as was the case when the allowance was originally designed.

“Linking the allowance with the National Living Wage eases the pressure on small firms contending with NLW increases and rising labour costs. This approach strikes a powerful balance, warding off a looming surge in unemployment, empowering employers, and injecting much-needed energy into the economy.”

Guinness Six Nations Lifts 2024 Draught Beer & Cider Sales Pre-tournament favourites, France and Ireland, kicked off the 2024 Guinness Six Nations in some style – with Ireland claiming a historic win. In other games, England achieved the narrowest of wins against Italy. And Scotland, having romped to a 27 point lead, survived an incredible 26 point second half Welsh comeback by a solitary point. Off the pitch, draught beer and cider sales were -7.3% over the Friday to Sunday vs. 2023, although this comparison isn’t strictly fair as we see games on Friday & Saturday in 2024 vs. Saturday & Sunday in 2023. The positive news is that the weekend drove +6.6% increase in sales vs. the other weekends in 2024 so far. Turning to category performance, the big winners over the weekend were the more traditional winter drinks (Stout & Ale). Stout is the biggest winner and is driving category growth +7.5%.

2024 also sees the Premiumisation trend continuing unabated with World Lager overtaking Core Lage as the bigger category. The biggest categories to lose out are Premium Lager -15.1% and Core Lager -13.8%. Average consumer dwell time grew at a total level to 134 mins vs. 131 mins in the same week last year (+2.3%) with City Centres driving the highest growth +2.3%. With all locations benefitting from an increased consumer visit length vs. 2023, with Suburbia outlets +1.5% whilst Rural saw a marginal increase +0.8%. Meanwhile, footfall is declining in line with volume -3.3% vs. 2023 driven by a strong decline on Saturday. Suburbia was worst affected with poor weather & the cost of living keeping consumers at home. City Centres were also badly affected by the ongoing rail strikes. Sunday continues to see increases across the board as we see consumers looking to go out, particularly for food as there’s no rugby to enjoy.


Maximising Refunds for Hard-Hit Hospitality Businesses 6

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By Sarah Barron, Senior VAT Manager at Menzies LLP (www.menzies.co.uk)

Back in July 2020 at the height of the global pandemic, the UK Government introduced a temporary reduced VAT rate of 5% to support the badly impacted hospitality sector. The reduced rate was applicable to meals both in restaurants and for takeaway, holiday accommodation and admission to attractions, such as theatres, amusement parks and cultural events.

Businesses which may have a claim include those who didn’t realise that the temporary reduced rate was applicable to them. The definition of ‘attractions’ was very loosely given, and the guidance provided was scant. This has resulted in several disputes with HMRC about who should be allowed to get a repayment. Cases which have been taken to tribunal already about the applicability to events and attractions, include a junior driving experience business, which lost on the basis that it was not admission to an attraction. Other businesses which have successfully applied the reduced rate include Christmas fairs and outdoor cinemas.

The reduced rate of 5% was applicable to sales between mid July 2020 and 30th September 2021. Thereafter the rate went back up, first to 12.5% until the end of March 2022 and then back up to the standard rate of 20%.

Businesses may not have correctly applied the rules in respect of advance payments or deposits. If a deposit was taken before the reduced rate was brought in, they are permitted to apply the reduced rate if the actual supply, being the hotel stay, meal or event, took place when the reduced rate was applicable. Where records are available to show that an advance payment was received and accounted for at 20% but the stay happened when the reduced rate was applicable, then a claim may be appropriate.

Businesses already dealing with the difficulties thrown up by the pandemic, may not have taken advantage of the temporary reduced rate at the time, but can now revisit their VAT records to claim a refund if they have overpaid their returns.

There are exceptions to the application of the reduced rate. Whilst meals, either on premises or for take away are included, alcoholic drinks remain at the standard rate of 20% and should be removed from any claim amounts. In respect of takeaway meals, only hot takeaway drinks qualify, not cold drinks.

VAT returns can only be amended up until the end of four years from their due filing date, so the earliest affected periods will start to fall out of time to amend in July 2024. Given this, hospitality businesses should ensure they take the opportunity now to check whether they may be entitled to a repayment.

Claims should be made to HMRC by submitting an error correction notification. This gives HMRC the opportunity to scrutinise the basis of the claim and ensure full disclosure can be made. An attempt to carelessly claim too much VAT could give rise to unwanted questions and the potential for penalties. If in doubt of the validity of claims, seeking advice from a suitably qualified professional is advisable, to ensure businesses optimise their position whilst remaining compliant.

Christie’s Celebrates 57 Years Of Iconic Mayfair Restaurant Le Gavroche

Christie’s announces Le Gavroche, an online auction featuring the exceptional wine collection from the esteemed two-Michelin starred French restaurant, together with works of art and selected storied objects from this fabled London institution. Running from 10 to 24 April, the sale will offer more than 100 lots spanning Wine, Pictures, Drawings, Prints, Decorative Objects, Porcelain and Silver from the renowned restaurant which closed its doors to the public for the final time on 13 January, after an illustrious 57year journey. Globally recognised as one of the finest dining institutions, the legendary Le Gavroche was founded in 1967 by the Roux brothers, Albert and Michel Roux Snr and has been run by Albert’s son, Michel Roux, since 1991. In addition to its own success, the restaurant proudly boasts a prestigious roster of internationally renowned chefs who were trained within its kitchens, including Gordon Ramsay, Marco Pierre White, Marcus Wareing and Pierre Koffmann. Tim Triptree, Christie’s International Director of Wine commented: “Since 1967 Le Gavroche has built an envied reputation as one of the world’s finest dining restaurants, as well as for its exceptional and extensive wine list. We’re delighted to be offering a selection from their cellar, the finest France has to offer, including exceptional vintage Champagnes, Finest & Rarest Burgundy,

Bordeaux, and Rhône plus outstanding vintage Ports. Iconic wines from the likes of Champagne Salon, Domaine de la Romanée-Conti, de Vogüé, Domaine Leflaive, Domaine Jean-Louis Chave, Le Pin, Lafleur, Quinta do Noval – truly exceptional wines allied with this exceptional provenance will attract interest from those around the globe looking to acquire a part of the legacy of Le Gavroche”. “Christie’s is honoured to be offering this collection from Le Gavroche, a destination restaurant which has delighted diners for over fifty years. We’re excited to give clients new and old an opportunity to purchase a piece of its history, as we continue the Christie’s tradition of holding the most significant and successful Collection sales” added Benedict Winter, Private & Iconic Collections, Christie’s London. Michel Roux remarked: “The cellar at Le Gavroche has been lovingly curated over decades, and we are delighted that Christie’s, with its global reputation in art and luxury goods, will be holding the online auction for these wines. The sale will also include artworks and other special items from Le Gavroche that are of significance to the Roux family and familiar to everyone who has eaten at the restaurant since we first opened. Sadly, we are unable to find a home in our other restaurants and businesses for these iconic pieces, but I am pleased to know that our beloved guests will be able to

Shepherd Neame’s Spring Photography Competition 2024 Now Open Pub company Shepherd Neame has launched the third in its series of popular photographic competitions.

near Canterbury, taken by Ollie Boughton from Folkestone, securing him the top prize.

Following the success of its first photography contest in 2022, an Autumn/Winter competition was held last year, and it is today launching one for Spring 2024, with fantastic prizes to be won.

Corporate Communications Manager, Kathryn Tye, said: “We were delighted by the fantastic response to our first two photography competitions, and really enjoyed seeing all the excellent and creative entries. We can’t wait to kick off 2024 with more uplifting images.”

To celebrate its current Charity of the Year partnership with FareShare, which fights hunger and food waste, there will be extra marks available for pictures which incorporate food – spring lambs tucking into some breakfast, blue tits picking berries or maybe a tasty treat for your dog while out on a bracing walk! One winner will receive the top prize of a £150 Shepherd Neame gift card and there will also be four runners-up, each receiving a £25 gift card. From almost 100 entries submitted for the last competition, the winning image chosen was a fox at Stodmarsh Nature Reserve

“Capture your perfect spring moment and send it to comms@shepherdneame.co.uk with a couple of lines explaining where the photo was taken and any other background information. If there is a Shepherd Neame link, bonus points may also be awarded”! Entrants can enter up to three images by the closing date of Sunday, March 31. The winning images will also go on show in Shepherd Neame’s brewery reception in Court Street, Faversham.


Chancellor Set to Review Controversial Tourist Tax CLH Digital

Chancellor Jeremy Hunt has ordered a review into the “tourist tax”, which currently denies overseas visitors the ability to reclaim VAT on shopping. raising hopes that he is ready to reverse the policy.

The Conservative government scrapped VAT-free shopping for international visitors to the UK in 2020 in an attempt to raise more money for the exchequer, however, business groups have repeatedly warned that the measure has placed the UK at a competitive disadvantage compared with other shopping destinations across Europe. Recent data analysis has suggested that the UK is losing out on high-spending international visitors, raising questions over whether the tax change has increased the exchequer’s revenue or not. Richard Hughes, chair of the Office for Budget Responsibility, said the body had been asked by the Treasury to “examine the costs and benefits” associated

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with the tax.

The review follows pressure from the British Chambers of Commerce director general Shevaun Haviland, Tina McKenzie from the Federation of Small Businesses and Heathrow Airport chief executive Thomas Woldbye. Writing in The Times, they said: “Almost overnight, tourists saw prices hiked by 20% compared to this country’s closest European neighbours, delivering a blow to British businesses at a time when many were struggling to survive. “The reality is every sale diverted from British tills to the European continent puts at risk the wages and livelihoods of thousands reliant on retail and the domestic side of its supply chain. Hotels, restaurants and attractions right across the UK all benefit from getting tourists through the door.”

Business Access To New Energy Proposals Must Be Addressed Proposals from the Government and energy regulator Ofgem are positive but should apply to all businesses, UKHospitality has said. The Department for Energy Security and Net Zero is proposing to expand access to the Energy Ombudsman and Ofgem is proposing to widen the Complaints Handling Standards, but only to those that fit the ‘Small Business Consumer’ criteria1. Also in the package of measures is a Government proposal for energy bills to include clearly any third party costs to brokers. UKHospitality supports these additional measures to improve protections for hospitality businesses but has called for all businesses, regardless of size, to have access. As currently proposed, thousands of businesses would be unable to feel the benefit. The new protections come after UKHospitality led a campaign for better protections for businesses against unfair practices used by energy suppliers. Almost 400 hospitality businesses mobilised behind the campaign to write to the regulator demanding action. Kate Nicholls, Chief Executive of UKHospitality, said: “The past two years have shone a light on the bad

practice taking place in the energy market for businesses. At a time when energy prices went through the roof, hospitality venues were left with no effective protections against unfair and damaging practices by some energy suppliers. “I’m pleased that Ofgem listened to UKHospitality’s concerns, and those of our members, by bringing forward a rigorous review into the market, which led to these proposals being introduced. “While we support the measures, as they do increase protections for some businesses, the vast majority will not feel the benefit under the current proposals. “No business should be excluded from these types of safeguards, just because they have grown to a point where they exceed an arbitrary figure for turnover, revenue or employees. “We would urge Ofgem and the Government to revise these measures to include all businesses or, at the very least, those that fall under the much-wider definition of an SME2.”


A Call to Arms for the Hospitality Sector 8

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Enough is enough! TIME TO FIGHT BACK: FREEZING ALCOHOL DUTY AND CUTTING VAT CRUCIAL FOR UK HOSPITALITY SURVIVAL The UK hospitality industry faces one of the highest levels of alcohol duty and taxes in the world. From spirits to wine and beers, operators are grappling with hefty levies that eat into their profits and hinder their ability to compete on a global scale. Comparisons with other countries paint a stark picture – while we struggle under the weight of punitive taxes, our counterparts in Europe enjoy lower duty rates, giving them a competitive edge and fostering a more vibrant hospitality landscape. European countries enjoy VAT rates in the hospitality sector are considerably lower than in the UK and have done for years. While they enjoy reduced rates, we are burdened with a high VAT that further squeezes margins and deters both domestic and international visitors. This imbalance not only hurts businesses but also affects consumers who face higher prices when dining out or enjoying a drink with friends. The consequences of these excessive taxes are dire. We've witnessed a wave of closures and job losses across the hospitality sector, with iconic establishments disappearing from our high streets at an alarming rate. The once-thriving heart of our communities is now in jeopardy, and the Treasury is losing out on vital revenue as businesses struggle to stay afloat or are forced to shut their doors for good. With the Budget fast approaching and a general election on the horizon, now is the time for the hospitality sector to make its voice heard.

We must lobby our MPs relentlessly, urging them to support measures that will alleviate the burden on our industry. Freezing alcohol duty and cutting hospitality VAT to 10% – even if just for a trial period – could provide the lifeline that businesses desperately need. We have produced a poster which you can download from our website urging all our readers to lobby their MP urging them to back a appeal from the sector to reduce punitive taxes which are forcing ones profitable pubs bars restaurants and hotels out of business with many people facing financial ruin. Across the globe, we've seen the success of such policies in stimulating growth and revitalizing the hospitality sector. It's time for the UK to follow suit and give our businesses the fighting chance they deserve. But we cannot do it alone. Operators, employees, and customers alike must come together and support this crucial cause. To galvanize support, we urge operators to DOWNLOAD THE CLH POSTER and prominently display it in their venues. Encourage your customers to join the fight by writing to their MP, highlighting the urgent need for action. Together, we can make a difference and ensure a brighter future for the UK hospitality industry. I really do hope that we can unite fight back, and let's reclaim our place as a vibrant and thriving hospitality nation.




Tough January For Drinks Sales After Consumers Tighten Spending CLH Digital

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saw year-on-year growth with soft drinks up 1% and cider up 0.4%. Beer (down 0.2%), wine (down 4%), and spirits sales fell by 18% below the same week in 2023. Spirits sales have now been down by around a fifth for three weeks in a row.

Britain’s pubs and bars have closed a difficult January with a third successive week of negative year-on-year sales. Average sales in managed venues in the week to last Saturday (27 January) were 4% behind the same period in 2023, but ahead of the previous weeks in January which saw a heavier dip in sales, CGA by NIQ’s Daily Drinks Tracker shows. Sales were down on six of the seven days of last week, with 6% drops on both of the two biggest days of the week, Friday and Saturday (26 and 27 January).

“It’s been a challenging start to 2024 for many pubs, bars and suppliers, and while some have been insulated by a strong Christmas, others will be feeling nervous about the months ahead,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “With Dry January now at an end, milder weather emerging and the Six Nations rugby tournament starting this weekend, we can be optimistic that footfall will pick up in February. But while consumers should loosen their spending as the year goes on, January has shown us that the cost-ofliving and high-inflation crisis isn’t over yet.”

January trading has been weakened by a squeeze on consumers’ spending after they enjoyed Christmas in pubs and bars, which led to better-than-expected drinks sales growth of 7% in the final fortnight of 2023. All drinks categories had another challenging week, however two

Nominations Open For Institute Of Hospitality UK Aspiring Manager’s Award 2024 such as this is essential in inspiring that talent to grow.“

The Hospitality UK Aspiring Manager’s Award 2024 has been launced. The competition, which closes on 15 March 2024, is now in its 17th year and is open to anyone who works in the UK hospitality industry.

Paul Evans FIH, Chair of the Institute of Hospitality’s London Region commented: “We are all very excited about this year’s Aspiring Managers Award and would encourage hospitality managers from across the UK to nominate their team members, as well as individuals to nominate themselves. The entry process is simple, so go online and enter now. We hope to be inundated with amazing entries.”

The winner will collect a wealth of prizes including 1 year’s membership of the Institute, professional mentoring, an industry-recognised training programme, and tickets to attend five Institute-organised events, alongside the trophy and title of Aspiring Manager of the Year 2024.

Key dates: Nominations open: 5 February 2024

Even the finalists will receive a one-year membership of the Institute along with a ticket to the champagne reception. Delighted the competition is back after a four-year hiatus, IoH CEO Robert Richardson FIH MI commented: “The Institute’s London Region has worked hard to put together a great competition this year, which I’m sure will be a lot of fun for those who take part. This competition has a long pedigree of recognising management talent from across the UK. Rewarding future hospitality talent through competitions

Nominations close: 15 March 2024 Shortlist announced: 28 March 2024 Final: 17 April 2024 – Information and tickets to the final will be on sale soon To nominate yourself or if you would like to nominate someone else, please follow this link.



Scotland Raises Minimum Unit Pricing by 30% CLH Digital

The cost of buying alcohol in Scotland is set to rise again after SNP ministers confirmed a new minimum unit price of 65p. Shona Robison, the Deputy First Minister, said action was needed to "reduce the causes and effects of ill health." Adding “The decision to continue MUP and to increase the price shows Scotland continues to be world leading in improving the health of the people in Scotland.” The change, which has to be approved by the Scottish Parliament, will not take place until September 30, Ms Robison added. Scotland became the first country in the world to introduce MUP when the policy came into force in 2018. Minimum unit pricing (MUP) is a flagship SNP policy and was fiercely opposed by the Scotch whisky industry when it was first announced in 2012. Emma McClarkin, chief executive of the Scottish Beer and Pub Association, said the rise is “disappointing, especially during a cost-of-living crisis”. She added: “The vast majority of people consume alcohol responsibly and this increase will put further pressure on strained household budgets. “We strongly advise the Scottish Government to reconsider the increase at this time and instead look towards targeted interventions which have a proven record in tackling alcohol misuse.” The SLTA (Scottish Licensed Trade Association), a long-time supporter of minimum unit pricing for alcohol, welcomed today’s announcement.

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It has fully supported the principle of a minimum unit price for alcohol and commended the Scottish Government in 2011 for its efforts to tackle the problem of “cheap booze” and the consequences of irresponsible promotions in Scotland. The trade association said that controls on pricing continue to be the foundation for other complementary policies to be effective in cracking down on irresponsible pricing and promotions. Colin Wilkinson, SLTA managing director, commented: “Scotland has long had a challenging relationship with alcohol and the link between low prices and increased consumption is clear. The sale of cheap alcohol has been a major factor in many people developing alcohol-related problems so a proportionate increase in MUP make absolute sense. “Pubs and bars provide a controlled and safe environment for people drinking alcohol whereas people drinking at home are not necessarily aware of how much they are drinking. The retention of and the proposed increase in the level of MUP will help avoid a return to the days of deep discounting and irresponsible promotions which were particularly seen in supermarkets where alcohol, on some occasions, was being sold cheaper than bottled water and below cost as a loss-leader. “The 50p level was approved in the Scottish Parliament nearly 12 years ago so we believe that with rises in inflation since then, it was time to increase MUP from September 30.” Mr Wilkinson said the introduction of MUP in May 2018 helped bring back price stability to the market and described the Scottish Government’s policy as “robust”, adding: “Minimum unit pricing is one policy where we wholeheartedly support the Scottish Government for its robust action

Pubs Big Winners As Six Nations Draws In The Crowds As the much anticipated Six Nations gets underway, it’s pubs that have proved the big winners in the contest of Europe’s top national rugby teams. According to Star Pubs, the pub arm of HEINEKEN UK, total sales across the opening weekend were up a staggering 42% as rugby fans flocked to the best place to watch live sport, their local pub. With Ireland showing their dominance against France in the opening game on Friday, and England, Wales and Scotland all playing on Saturday afternoon, the great British pub proved to the best place for a slice of the action. With afternoon and evening games on the Saturday, the data suggests that punters chose to spend much of the day in their local, with sales of food up by nearly a third. And in terms of drinks, sales were up 43% with pints being the drink of choice with an uplift of 14%. It was alcohol free beer though that proved to have the biggest change versus the year before, with a massive increase of 49% versus last year’s Six Nations opening weekend.

Ex-England International and World Cup winner, Rocky Clark MBE, says: “When I can’t get to the game in person, it’s my local that I head to to watch the game. The atmosphere, the tension, the drama and the feeling of togetherness from the other fans can only be felt in the pub.” Lawson Mountstevens, managing director of Star Pubs says: “There is no doubt that the local pub is the best place to watch the games, and whether you fancy a couple of pints, some food or just there to soak up the atmosphere, it’s clear that the Six Nations has given a much-needed boost to the great British pub. “As the men’s tournament progresses, and then the women’s tournament, we expect to see even more people visiting their local to watch the games throughout February and March.” With the tagline ‘Ruck n Roll’, Star Pubs have created kits for pubs to use to encourage people to watch the rugby in them. This includes outdoor signs, posters and plenty of bunting.


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CAMRA Podcast Explores Low and No-Alcohol Tipples The popular Pubs. Pints. People. podcast shines a light over the world of beer, cider, pubs and clubs, as well as highlighting CAMRA’s campaigning efforts. In the wake of Dry January, the second episode of the CAMRA podcast’s seventh series kicks off with a deep dive into the wonderful world of low- and no-alcohol beers. As the low- and no-alcohol market continues to grow, the podcast team hear from a selection of guests with insight and expertise on the subject.

The hosts have a chat with Sonja Mitchell of Jumpship Brewery, who offer a selection of award-winning low-alcohol beers brewed in Scotland. The podcast team also catch up with Stuart Elkington, the founder of Dry Drinker, an online platform which supplies low- and no-alcohol options across the UK, as well as advice and education about the reasons for trying dry drinks.

The hosts enjoy a variety of low- and no-alcohol beers and ciders, including samples from Wiper and True, Bristol Beer Factory, Hogan’s and Crafty Nectar. A full list of the drinks they tried can be found in the podcast’s show notes on Acast.

The new instalment also features an exploration into low- and no-alcohol cider as well as beer, including talks with cider maker Tom Tibbits and cider historian Elizabeth Pimblett about ciderkin, and a tasting session of some low/no cider with Sam Wright from the London Cider Circle.

Hear from Harvey’s Head Brewer Miles Jenner on the methods they use to create their low-alcohol beer, which has been brewed since 1988. The hosts also speak to Jordan, the Head Brewer at Mash Gang who create innovative low-alcohol beers and were featured at CAMRA’s Discovery Bar at the Great British Beer Festival 2023.

The latest episode is crammed full of other exciting features and is now available on Acast, Spotify and Apple Podcast, and wherever you get your podcasts from. You can listen now by visiting https://camra.org.uk/podcast/

Employment Minister Tops Billing at Workforce and Skills Event

Jo Churchill MP, the Employment Minister, will share exclusive insight at a forthcoming workforce and skills event on February 28, which also features leading operators and experts from across hospitality. The all-day conference follows the successful inaugural event last year and boasts speakers from Dishoom, Greene King, Hilton Hotels, Resolution Foundation, Brewhouse & Kitchen, Wells & Co and Lime Wood Group. The event provides invaluable insight into topics not frequently covered at hospitality events, including:

• What hospitality businesses can expect from a future Labour government, including the future of zero-hour contracts. • How to support people with learning disabilities to enter the workplace, with Hilton Hotels and the Down’s Syndrome Association. • Understanding mental health with David Beeney, who opened up about his battle with panic attacks following a successful 30-year career in media and has dedicated the rest of his career to eradicating the stig-

ma of mental health.

• Brand new degree apprenticeships being developed by HIT Training, with UKHospitality, that use Apprenticeship Levy funds and can recruit talented prospects into the sector. The Employment Minister will discuss the huge success of skills pilot schemes, ran jointly by UKHospitality and the Department for Work and Pensions, to help people back into work. The positive impact the schemes have had on businesses will also be discussed by Greene King and Springboard. The full agenda for the event, and to book tickets, can be found here. Kate Nicholls, Chief Executive of UKHospitality, said: “Recruitment, retention and skills development is such an important topic for hospitality businesses and I’m delighted we have such a high-quality programme for this event. “The cutting-edge insight from the leading operators we have on the agenda will leave delegates with a wealth of practical knowledge they can take back to their businesses and I can’t wait to hear from our speakers. “It’s also a real coup to have the Employment Minister join us at the event to share more about the truly transformational work we’ve undertaken with the Department for Work and Pensions on skills pilots. “As always, there’s so much happening in the workforce and skills arena and this event is incredibly popular. I’m looking forward to a packed event at the end of the month.”

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


Action Plan Needed To Save Scottish Pubs From Permanent Closure After MUP Announcement CLH Digital

The Campaign for Real Ale (CAMRA) says ministers need to value the role of local pubs as part of Scotland’s social fabric and protect them from closure. CAMRA is calling on the Scottish Government to come up with an action plan to save the nation’s pubs following today’s announcement on increasing the minimum unit price for alcohol to 65p from 30 September. Representing pubgoers, the consumer group believes that policies like Minimum Unit Pricing (MUP) – and a cut in tax specifically on pints served in pubs, which it is calling for ahead of the UK Government’s Budget in March – can encourage people to drink in the regulated setting of the pub instead of drinking cheaper supermarket alcohol at home. But the Campaign fears that uprating MUP won’t have an impact on its own to encourage pub-going and to safeguard the future of hundreds of community locals at risk of permanent closure due to crippling business rates and a possible return of Scottish Government plans to ban alcohol advertising. Commenting on the MUP increase, CAMRA’s Scotland Director Stuart McMahon said: “Our pubs and social clubs are a vital part of our social fabric, bringing people together and helping to tackle

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loneliness and social isolation. But too many are being forced to close due to crippling costs, with pubs in Scotland shutting up shop at a higher rate than elsewhere in the UK. “Sadly, the Scottish Government doesn’t seem to understand the importance of protecting our local pubs as community meeting places and as a safe, regulated place to enjoy a pint with friends and family, with all the wellbeing benefits that go with it. Once our pubs have closed down, or have been converted into flats or shops, or demolished altogether, it is too late to get them back for the communities they once served. “That’s why we are calling on the Scottish Government to bring forward an action plan to protect and promote pubs as a force for good in our society and to recognise the mental health and wellbeing benefits of drinking responsibly in your local. “CAMRA urgently wants to see a rethink on help for pubs with business rates, the closing of loopholes in the planning system that allow pubs to be demolished by developers without the need for planning permission and a commitment not to cripple valued local pubs and independent breweries by bringing back draconian measures to ban alcohol advertising and sponsorship.”

£400,000 Investment to Transform The Big Jug on Claypath, Durham North East operators, Craig and Stacey Wright, have added a third pub to their portfolio, The Big Jug on Claypath in Durham. They are undertaking a major £400,000 upgrade of the pub with Star Pubs & Bars. The pub will reopen mid-March in time for Easter with 10 jobs being created on the back of the investment. Craig and Stacey already run the well regarded and popular City in Durham city centre, another Star Pubs & Bars leased pub, and The Green in Billy Row Crook, a freehold site 20 minutes west of Durham city. Their plans for The Big Jug are to create a top quality local with a relaxed sociable atmosphere ensuring it appeals to locals, students and visitors. Live music will be a major feature with different acts, such as bands and an open mic night, on two to four times a week. Craig says: “There aren’t many places in Durham that host regular live music. Our other pub, The City, is one of the few other places. The upstairs function room with its own private bar is also a rarity in Durham. As well as giving customers a reason to come out, it’s important that pubs continue

to nurture grass roots music. “We are fortunate that Durham attracts people from all over the world – students and tourists. The pubs we run have broad appeal, with something for everyone. They have loyalty schemes for regulars and discounts for students. Our existing pubs are performing really well - the village pub sells around 600 covers a week and The City sold 77,000 pints in 2023. Both pubs are decorated to a high standard, offering customers great surroundings and top-quality food and drink. When I first started out working in pubs 18 years ago people wanted regular drinks; now it is premium products that are selling.” Star Pubs & Bars Business Development Manager, Lance Green says: “Craig and Stacey are experienced and successful pub operators with a detailed knowledge of the Durham market. They have has turned around their other two pubs and will do the same with The Big Jug. We’re delighted to be investing with Craig and Stacey. The Big Jug needed the right people to take it on, which it now has. I wish Craig and Stacey success with their latest venture.”


Hospitality and Luxury Trends On The Rise: Five Key Drivers To Watch Out For 16

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Carlos Díez de la Lastra is Global CEO of Les Roches (www.lesroches.edu)

cern for making the world greener: 79% stated they want to travel more sustainably in the next 12 months, with 75% looking for companies offering more sustainable options. Today’s tourists are much more aware of the environmental impact generated by tourism-related activities in recent years. Hotels are adopting renewable energies, centralised software, and BMS to optimise operational efficiency and reduce their environmental footprint. Implementing these intelligent systems contributes to energy efficiency through climate control, smart lighting, or electric vehicle charging points.

With 2023 already consigned to history as the year of tourism recovery, the hospitality industry, starting in 2024, now finds itself facing a scenario where actors who began making waves a few years ago are now consolidating their positions. This year, we will witness a significant transformation in how the sector connects with its guests and the rest of the world, characterised by a strong presence of technology as the driver of innovation. Here are five key things to keep tabs on.

TECHNOLOGY AS THE CORE Customer expectations and priorities have shifted, with a preference for fully personalised, sustainable experiences closely tied to the local context. Simultaneously, these new demands in the hotel industry are being propelled by technology, which serves as the primary driver. From service automation through chatbots and Artificial Intelligence (AI) to hotels employing Business Management Systems (BMS) for efficient resource management, including robots facilitating manual tasks like cleaning or luggage transportation. Advancements not only steer us towards a more digital society but pave the way for delivering personalised customer experiences and operational efficiency for companies and their employees. Technology is, ultimately, the only path to survive and stand out in the tourism sector.

However, sustainability is not only about the optimal use of environmental resources but also considering the economic and sociocultural aspects surrounding the environment. This includes respect for the host community or the creation of activities that contribute to the benefit of all tourism stakeholders and poverty reduction through the promotion of local employment or the purchase of local products. Thus, hotels align with the sustainable development principles of the World Tourism Organization.

HYPER-PERSONALISATION FOR DIFFERENTIATION

WELLNESS The trend towards a holistic approach is consolidating, with travellers seeking authentic local experiences, with a strong preference for activities related to wellness, active tourism, immersion in nature, and gastronomy. These plans now surpass interest in activities conventionally linked to tourism, such as art and culture. The importance of adapting to these emerging trends is becoming an imperative and mandatory requirement for hospitality agents, as overreliance on specific tourism products can be inefficient, affecting destination sustainability. In this quest for new experiences, other types of tourism more linked to health, such as sports tourism, are gaining ground. In Spain, this finds its peak in golf, with our country and, more specifically, the Costa del Sol being global references in this activity. Les Roches recently bet on this expanding sector, which directly impacts the Spanish economy with over €5.4 billion annually, through its new Postgraduate Diploma in Golf Course Management, offering students the opportunity to train in golf business management, club operations, tournament organisation, and design, installation, and maintenance of courses. Additionally, these experiential trips must be guaranteed from the moment of booking: according to a Forbes study, tourists under 34 are 130% more likely to book a hotel if they can take a virtual tour through its website. Such virtual visits, tailored to new demands and prior to travel, generate confidence in the destination establishment and an increase in the length of stay.

In recent years, the sector has made a push to further personalise service for a more premium clientele. This hyper-personalisation, demanded by 71% of customers, is achieved through the use of digital tools like AI, machine learning, and extensive data analysis. Adopting these concepts allows hotels to anticipate and proactively meet guests’ needs, offering highly tailored experiences based on their preferences and habits. Key factors include adapting dynamic pricing strategies, tailor-made loyalty programs, gastronomic recommendations based on consumption patterns, and bespoke services based on guest history. The implementation of multichannel services, such as mobile device usage and e-invoicing, along with social media monitoring, expands options for developing seamless communication. This customercentric digital revolution redefines actions, providing efficiency in commercial strategies and preparing hospitality to offer unique experiences globally.

IMPACT AND INFLUENCE OF SOCIAL MEDIA Social media remains and strengthens as an essential tool for the hospitality and tourism industry, influencing travel decisions and transforming customer interaction. Strategies focus on inspiring through platforms like Instagram or TikTok, influencing booking decisions, and building credibility through authentic reviews following travellers’ positive experiences. The impact of social media is evident in tourists’ behaviour change, who consider direct brand relations crucial. Tourism companies actively use social media to promote destinations, advertising campaigns, and enhance customer service, demonstrating their continued importance in the hotel industry.

PRIORITISING SUSTAINABILITY

Moreover, there is a surge in collaborations between companies seeking innovative approaches. Examples include Hotel Puente Romano and Nobu restaurant, which partnered to enhance the value and prestige of their service in Marbella; or Hotel Don Pepe and Moët & Chandon, which segmented suites to cater to different tastes.

In Booking.com’s latest report, travellers already reflected their con-

EXPERIENTIAL TRAVEL BASED ON HEALTH AND

Additionally, they cannot overlook the received ratings and comments, and often must determine whether those reviews correspond to real experiences and give them the appropriate treatment to attract the most guests.

Wetherspoon Raises Prices as Costs Increase Wetherspoon has increased its prices for the second time in six months as costs continue to increase.

Wetherspoon pubs have increased by 3.95% from Thursday, 1 February, 2024.

Wetherspoon said in a statement: "Most prices in Wetherspoon pubs have increased by 3.95% from Thursday, 1 February 2024.

Wetherspoon chairman Tim Martin said: "Wetherspoon, like most pub companies, has seen some big increases in costs. We believe that our prices remain competitive, even after these changes."

"Some prices have increased by less. Ruddles Bitter has increased by 1%. Bud Light lager, Stowford Press Cider and Doom Bar bitter have increased by 2%. Draught Pepsi has not increased. "The average increase, across all bar and food products is 3%." Speaking of the price hikes, Wetherspoons said: "Most prices in

Chairman Tim Martin used the group's January trading update to hit out against a disparity in costs hitting pubs and supermarkets. He said labour costs in pubs were about 30% of sales, compared to around 10% in supermarkets, meaning retail stores were able to offer lower prices.

Kärcher Professional UK Discount Scheme Helps Hospitality Sector Get Ahead of the Post-Christmas Clear-Up Kärcher Professional UK is helping the hospitality industry get one step ahead of new guest arrivals by eradicating, with ease, the mess caused by Christmas, thanks to their latest offer. Hotel, restaurant and café staff can get access to all the professional cleaning equipment they need for less as part of the offer, which is aimed at making sure they have everything in place to conduct their first deep clean after the festive season. Those taking part I the offer will be rewarded for their Kärcher Professional purchases as part of the campaign, which runs until February 29th. They will receive 5% off in return for buying one machine, 10% off for purchasing two machines, and a 15% discount in return for investing in three machines. As a leading provider of professional cleaning systems to the hospitality sector, Kärcher Professional provides

hotel, restaurant and café cleaning teams with industry-focused solutions that deliver results on multiple levels. This includes cleaning systems that are quiet, easy to transport, ergonomically designed and useable in the smallest of spaces. At the same time, they are also economical and designed to last. James Gordon, Marketing Director at Kärcher Professional UK, said: “While Christmas may be over, clearing up after all of the festivities is very much a key priority for hospitality cleaning teams this time of year. In order to get ahead and be on the front foot with implementing their cleaning regimes, it’s essential hotels, restaurants and cafés have everything they need to deep clean their facilities efficiently and effectively and make the right first impression with their customers and guests from the outset.”



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Fresh Fork In The Road: European Diners Demand Healthier Options, Driving Menu Innovation Circana, the advisor on consumer complexity, has launched its latest results from its CREST service analysis, revealing a shift in out-of-home dining preferences. The research indicates that European consumers are continuing to eat healthily at home (44%) but just six percent continue to practice this when eating out – for example, in restaurants. The indications are, however, that this is set to change in 2024. Circana data reveals a shift in trends, with 44% of Europeans reducing sugary soft drink consumption and 43% cutting back on spirits when dining out. Looking at the year ahead, a further 41% are considering further reductions in alcohol intake, reflecting a growing trend toward mindful drinking. Furthermore, more than half (53%) of Europeans are looking into reducing their sweets and dessert consumption (across all genders). Jochen Pinsker, the Senior Vice President of European Foodservice at Circana who has tracked foodservice and consumer behaviour trends for more than 20 years, commented: “There is a larger trend underway here, reflecting a collective shift away from sugar consumption, driven by increased consumer awareness of potential side effects. “Restaurants need to embrace this move by providing a better range of healthy, low-sugar options. Really, it's about inclusivity – catering to vegans, vegetarians, gluten-free, and plant-based diets - to ensure that everyone has a great experience while dining out. “And while the overall percentage of healthy eating options may not drive immediate volume, it will provide wider appeal and bring people in.”

SUPPORTING INSIGHTS: Moderation Movement: While just seven percent of European consumers planned to take part in 'Dry January,' a further seven percent expressed a desire to lower their alcohol consumption, emphasising a broader shift towards moderation.

Veganuary Impact: This relatively new trend appealed to six percent of Europeans and remains most popular (nine percent) amongst 18-34 year olds, showcasing a shift towards plant-based choices in future generations. It was most popular in the UK (eight percent) and least in France (five percent). No/Low Alcohol Products: The survey highlights a generational trend, with 21% of young adults opting for no/low alcohol products, compared to 13% of 35 to 54-yearolds and 12% of those aged 55 and above. Pinsker advised that: “There are only small differences by country when it comes to the reduction of alcohol intake. However, men (17%) seem to have higher ambitions here than women (13%). This mirrored the desire to change the food intake in January as well.” Organic Aspirations: A significant 56% of European consumers express a desire to see more organic food on menus, with Spain leading at 63%, Italy close behind with 60% and the UK at 50%. Pinsker added: “It’s really interesting to note the demand for more organic produce – especially given we observed a slowdown in the second half of 2023 in the speed of the growth of plant-based products in restaurants. A growing number of consumers now consider themselves ‘flexitarian’ and 21% of the BIG 5 population (GB, Germany, France, Italy and Spain) are reducing their meal protein consumption, rising to 32% in Germany. Furthermore, it is important to note that our data indicated an additional 18% of consumers still want to try plant-based meat replacements.” In conclusion, Pinsker said: “Our research shows that 64% of Europeans agree that embracing a health-conscious diet can be both flavourful and inventive. Consumers no longer need to sacrifice taste and experience; with a wider array of options, eating out can be a part of their journey toward well-being. Restaurants gearing up for occasions such as Valentine’s Day and Mother’s Day should take note and include a good array of healthy options to broaden appeal and drive bookings.”

New Figures Show UK Begins 2024 With Fewer Breweries Than Start Of 2023 – With North Of England Worst Hit

Figures show the UK had less breweries overall on the 1st January 2024 than at the same time in 2023, with a -13 Net closure rate over twelve months.

and the cost of living crisis lowering sales appear to be hitting brewery businesses the hardest, with worrying independent brewery closure rates across the North.”

The figures released by the SIBA UK Brewery Tracker show the UK total number of active brewers now stands at 1815, compared to 1828 in January 2023. The data tracks all new brewery openings and closures to give a quarterly growth or closure rate, and despite a promising Q3 where numbers rose slightly, the tracker finished the year with a -2 Net closure rate in Q4 leading to an overall Net closure rate of -13 for 2023.

The North West had by far the toughest twelve months, with a significant -14 Net closure rate across 2023, with a -13 Net closure rate in Q4 alone – the highest of any region for any quarter of 2023. The North East also had a very tough year, with a –9 Net closure rate in 2023, with -5 Net closures coming in Q4.

“There is still so much that needs to be done to protect independent breweries across the UK, with help from Government on a range of issues now more important than ever if we want to turn the tide and see a growing beer industry in 2024. Trading has been incredibly tough for independent breweries, and whilst the Government’s welcome introduction of draught relief for beer sold in pubs and taprooms last year was welcome we would like to see it extended in 2024 to a significant 20% discount.” Andy Slee, SIBA Chief Executive. The knock-on effect for consumers is not just a reduction in beer choice on the bar, but the loss of a valued local business – eight out of ten consumers say a well-run independent brewery has a positive effect on its local community, and figures show SIBA’s independent brewery members employ over 10,000 people nationally*. As well as the overall UK figures the tracker also analyses the regional breakdown of brewery openings and closures, with some areas of the UK faring better than others. “What is perhaps most worrying about the figures are the level of closures being experienced in the North of England – with the North West seeing a Net closure rate that is higher than the National figure at a huge -14, and the North East didn’t fare much better, with the second highest in the UK and a -9 Net closure rate for 2023. It is in these areas where the combined effect of rising production costs hurting margins

The Welsh brewing industry also struggled, with a -6 Net closure rate for 2023, a -7 Net closure rate in the fourth quarter swinging the dial into the red for the country which began Q4 with a healthy +1 overall. It was a similar story for the Midlands who ended the year with a -5 Net closure rate following a -7 closure rate in Q4, which it started on +2. The West of England finished 2023 with a -2 Net closure rate after a further -1 closure rate in Q4, and Northern Ireland managed a flat open/close rate for 2023 despite a -1 Net closure rate in Q4. Moving into positive growth during 2023 was the South West which achieved a +4 Net growth rate, having finished the year with a huge +12 Net opening rate in Q4. The South East also had a positive year, with +9 growth overall following a Q4 Net growth rate which equalled the South West at +12. But it was the East of England that led the pack with the highest brewery growth rate anywhere in the UK, finishing 2023 with an impressive Net growth rate of +14 after a strong finish to the year, clocking a +8 Net growth rate in Q4. The SIBA UK Brewery Tracker is compiled by a team of professional staff employed by the Society of Independent Brewers and is cross-referenced by SIBA Regional Directors in each of the eight SIBA Regions across the UK. The organisation considers a number of factors and data-sources alongside its own data analysis and extensive research and has become the go-to reference for accurate, up-to-date brewery numbers in the UK.

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


Data Reveals UK Rugby Fans As The Friendliest Group Of Sport Supporters 20

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A new report commissioned by Greene King has revealed that UK rugby fans have been crowned the single friendliest group of sport supporters.

in each country too, like how it feels to have ‘The Flower of Scotland’, the unofficial Scottish national anthem, serenaded to me by a true Scottish bagpiper!”

Compared to some sports, data reveals that the Six Nations tournament is seen by many as a valuable way of connecting with other cultures. Two in 5 fans (38%) say that watching the tournament helps them to understand other countries and their cultures better.

TV star Jake Quickenden said, “I came into this tournament as a complete rugby novice, and it can sometimes feel intimidating if you’re surrounded by hardcore fans as you’re worried about saying the wrong thing or asking a silly question.

To put the pub culture research to the test ahead of the tournament, Greene King sent former England rugby international player Ugo Monye and TV star Jake Quickenden to explore pub culture across all of the Six Nations.

“This trip has shown me that rugby fans, particularly in the Home Nations, have something special about them. There’s such a huge sense of community in UK sports pubs and, although we’ve been welcomed in every nation, the sense of inclusiveness in pubs in the UK is on another level.

In less than a week, the duo toured between the tournament cities in each country – Lyon, Rome, Dublin, Cardiff, Edinburgh and London, to see how the pub culture compares in each location.

“What’s more, partnered with a rugby legend like Ugo, I learned more than just the rugby ‘lingo’ – as an international player, through his passion he has soaked up countries’ cultures along the way and introduced me to the French “demi-peche”, half a pint and peach syrup, that I enjoyed very much!”

The research found that UK rugby fans were voted as the single friendliest group of supporters (25%), beating out tennis fans (21%) and football fans (21%). The research also found that England, Scotland, Wales, and Northern Ireland, collectively known as the Home Nations, are more likely to show their support to the game and their local, soaking up the atmosphere by spending up to £20 per person when watching sport in pubs.– as it seems UK sport fans contribute more per person to the UK economy, than their counterparts in the remaining nations.

Sport is vital in keeping the beer flowing in pubs and bars across the four Home Nations. During last year’s Six Nations, more than 3 million pints were poured over a nine-day period across Greene King pubs. It’s not just finances where Home Nation fans come out on top, data has revealed there’s an unmistakable community element to UK pubs shared by Scotland, England, Northern Ireland and Wales with 44% of UK pub goers drinking in rounds with their friends, compared to 38% of Italian drinkers and 29% of French drinkers.

Conversely, fans in Italy and France both spend an average of £12.90 per person (€15), when watching a major sporting tournament in the pub, showing the scale of the UK’s national pride and commitment to pub sport.

Michelle West, Head of Sport for Greene King sport said, “Sport has such an important role to play in the very fabric of UK pub culture, and it’s clear that pub goers up and down the country will be coming out in force to show support for their respective teams during the Six Nations tournament.

Former England international, Ugo Monye said, “Having experienced the Six Nations time and time again as both a player and a commentator, it’s fascinating to get under the skin of what the tournament means to people in each country.

“We know the UK is not alone in its love of pub sport culture, from research and our own Six Nation pub culture tour – we welcome, with open arms, all nationalities to come together under one big Greene King roof to watch the game and share in the magic and excitement of a multi-national tournament experience – rugby fan, or not!

“It’s clear that wherever we go, there’s a common ground between fans – a lively atmosphere is a must when people come together to watch the tournament, as well as a very friendly rivalry that’s unmatched in other sports. “On the road I taught Jake a thing or two about rugby and took him under my wing, but I also learned a lot

“This couldn’t have been more the case for Ugo and Jake, having never met before, they instantly clicked – a blend of rugby know-how mixed with banter and comedy. Sport brings people of all nations and backgrounds together.”

Two Hospitality Action Fundraising Events Return This Summer By Popular Demand Industry charity Hospitality Action has launched two 2024 epic challenge events, as they task the hospitality workforce to come together and do their bit to support colleagues in need.

COTSWOLD CYCLE CHALLENGE Returning after a five-year hiatus, the celebrated Cotswold Cycle Challenge is back by popular demand. Taking place on Monday 13 May and kindly hosted by the charming Calcot & Spa in Tetbury, this much-loved industry event will host 125 like-minded cyclists who will journey across the picturesque Cotswold countryside, but not before indulging in a delicious mighty pasta Supper Party the night before at Calcot & Spa to fuel bodies and minds in preparation for the big ride. To cater for cyclists of all abilities, participants are invited to join one of four stunning cycle routes, each starting and ending at Calcot & Spa: 20, 40, 60 or 100 miles. Hospitality is at the core of this event with sumptuous feeding stations enroute at some of the most spectacular hotels in the region including Whatley Manor, The Castle at Castle Combe, and the Village Hall in Barnsley. Upon reaching the finish line, cyclists will be welcomed with a glass of Champagne Taittinger donated by Hatch Mansfield, and the day will conclude with a congratulatory BBQ at Calcot & Spa. Funds raised from this challenge will go directly towards helping people from the hospitality industry, working and retired, who have fallen on hard times.

THE SUMMER CHALLENGE The Summer Challenge returns in 2024 for its 5th year, challenging colleagues and teams from across the industry to collectively travel 40,000 miles whether that be by walking, running, cycling, wheeling or swimming – every mile counts. Taking place between 7 – 17 June and sponsored by CH&CO, this inclusive event invites everyone to

show off their sporting prowess in whatever form that may take. From swimming 10 lengths, cycling to work every day for a week or going on an epic dog walk, to running a marathon or scaling Ben Nevis, this morale-boosting annual fundraising event will help resolve the age-old question of whether front-of-house or back-ofhouse has the greatest stamina and decipher whether housekeeping can achieve more steps in a day than the restaurant floor team. Most importantly, it will make a noticeable positive difference to those in crisis within the hospitality industry. Last year, 905 participants from a range of hospitality businesses participated in the Summer Challenge, raising over £85,000 for the charity, including Adam Skrzypczak, General Manager of Aviator Hotel, Hampshire who said: “Being part of Hospitality Action’s Summer Challenge was an extraordinary experience for Team Aviator. It was a rewarding week that not only surpassed our fundraising goal but also energised everyone involved. We were proud to be a part of such a meaningful cause.” Chief Executive of Hospitality Action, Mark Lewis, said: “We know recent years rank amongst the toughest we’ve ever seen, with a record number of people calling upon us for help and support, and 2024 is no exception. Since the start of the pandemic, we have awarded 12,000 grants, totalling £4,000,000 and answered tens of thousands of calls via our helplines. “Summer 2024 promises a prestigious lineup of sporting events including the Euros, Wimbledon, the Olympic Games, Hospitality Action’s Summer Challenge and Cotswold Cycle Challenge. We urge as many individuals and businesses as possible to be part of the sporting action this summer and go the distance in aid of Hospitality Action.” To find out more about each event and to register, email: fundraising@hospitalityaction.org.uk or visit Summer Challenge / Cotswold Cycle Challenge. Please note: Cotswold Cycle Challenge can accommodate a maximum of 125 participants.

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Research Reveals 72% of Brits Demand Animal Wellness Compliance from Food Companies 22

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Global public health organisation, NSF has released its compelling research findings on UK consumers’ attitudes towards animal wellness and its impact on their purchasing decisions.

• 72% of UK consumer said it was very important or extremely important that companies demonstrate consistency and compliance with animal wellness throughout their supply chain.

The recent study conducted by NSF confirms that British consumers are highly conscious of animal wellness in food production, with a significant majority placing importance on companies demonstrating transparency and compliance in animal wellness throughout their global supply chains. While data from the UK government shows the demand for meat is at an all-time low, British consumer’s demand for ethical consumerism is growing.

• 73% declared they are more likely to purchase a product that has been certified for animal wellness by a third party, especially those between the 30-44 age group, who were 87% more likely. • Only 13% said they would be unwilling to pay a higher price for products certified for animal wellness.

Animal wellness should not be a marginal concern for brands anymore; it’s a defining feature of ethical consumerism that is increasingly impacting purchasing decisions. Animal wellness is about doing the right thing for the animal and refers to the quality of life experienced by animals in the food supply chain. Including physical and psychological health, living conditions, and how animals are handled and treated. It substantially impacts sustainability, product food safety, and the responsible use of antibiotics and medication. Our research reiterates the weight consumers place on this matter. We are increasingly called upon to support brands committed to putting these values into practice across their entire protein supply chain. Dr. Elaine Vanier, a veterinarian and the animal wellness program lead for NSF.

KEY FINDINGS FROM THE STUDY INCLUDE: • 68% of UK consumers say animal wellness is either very or extremely important to purchasing decisions.

• 84% expect animal products sold by international brands to comply with animal wellness standards, which rises to over 90% for Brits aged 30-44. • Only 3 in 10 said they were very or extremely informed of UK animal wellness standards. The revelation that animal welfare labels are often misinterpreted underscores a critical need for consumer education. Our findings highlight a disconnect between consumer perceptions and the real standards behind labels. Clear, certified labelling is vital to bridge this gap, granting consumers the assurance they seek when making ethical food choices. Dr. Elaine Vanier, a veterinarian and the animal wellness program lead for NSF. For food manufacturing and agricultural companies, NSF’s research indicates that investing in animal wellness is not merely a moral obligation or marketing trend. It is a strategic imperative that resonates with countless consumers, signalling the arrival of a critical juncture for the industry to align with progressive ethical practices.

Le Manoir Aux Quat’Saisons, A Belmond Hotel, Oxfordshire Retains Two Michelin Stars For The 40th Year Running Le Manoir aux Quat’Saisons, A Belmond Hotel, Oxfordshire has retained its two Michelin stars for 40 consecutive years in the 2024 edition of the prestigious Michelin Guide Great Britain & Ireland Awards, revealed at the awards ceremony at the Midland Hotel in Manchester. Le Manoir opened in 1984 with Chef Patron Raymond Blanc OBE at the helm, and since then, has been at the forefront of garden gastronomy in the UK and beyond. The restaurant was awarded two Michelin stars just a few months after it opened and has retained them for the last four decades. The restaurant now also proudly holds a Michelin Green Star awarded to Le Manoir in 2020 for being a pioneer in sustainable garden gastronomy. In 2023 the property welcomed the return of Luke Selby, a former Le

Manoir alumni as Executive Head Chef. In his new role, Luke is working closely with his mentor, Raymond, to bring a renewed perspective to the menu, while still retaining Raymond’s philosophy laid down in 1984, maintaining the restaurant and country house as one of the best in Britain. Commenting on this fantastic achievement, the duo have said ‘We are beyond excited to celebrate another year in the Michelin Guide. 2024 is especially important for us here at Le Manoir – we have a calendar full of events planned to celebrate the 40th anniversary of this beautiful countryside haven and look forward to another successful decade in embodying the Garden to Gastronomy ethos”

HRC Launches Seminar Programme for 2024 Sustainability, retention and the future of African & Caribbean cuisine are some of the topics set to top the agenda as HRC, part of Food & Drink & Hospitality Week, returns to ExCeL London on 25-27 March.

work with young chefs and industry charities and appearances on programmes including Great British Menu, James Martin’s Saturday Morning and Snackmasters.

The show will launch with an official inauguration ceremony for Food, Drink & Hospitality Week featuring Martin Traynor OBE, Small Business Crown Representative for the Cabinet Office, Kate Nicholls OBE, Institute of Hospitality CEO Robert Richardson and James Bielby, CEO of the Federation of Wholesale Distributors on the Vision Stage, designed by Harp Design.

Goodwin-Allen comments: “I'm excited to be joining HRC as Chef Ambassador for 2024 and look forward to networking with the chef community and discussing the latest trends and challenges in the world of hospitality.”

Day one of HRC will see sessions including ‘Putting the S in ESG’ moderated by Juliane Caillouette-Noble, MD of the Sustainable Restaurant Association, and featuring panellists Lorraine Copes of Be Inclusive Hospitality, Chet Sharma of BiBi and Matt Wood of Lexington Catering. This will be followed by KAM, HospitalityJobsUK and Otolo unveiling the results of The UK’s Largest Hospitality Salary Survey and discussing how businesses can recruit and retain staff and remain competitive in the British hospitality market. HospitalityJobsUK Founder Dawn Lawrence comments: “I am excited to have been invited again by HRC to share the results of the UKs Largest Hospitality Salary Survey. This is our second year of running this survey, and I am delighted by the significant increase in responses. With over 35 years of recruitment experience I know, only by working together can we make a difference and showcase Hospitality as a great place to work and I look forward to seeing you all at HRC.” Day one of the show includes a must-attend session with HRC’s 2024 Chef Ambassador Lisa GoodwinAllen, interviewed by Si Alexander of FoodFM, as she discusses her work as Executive Chef at Northcote, her

Day two of the show will kick off with Future of Foodservice: The 2030 Vision by futurist Simon Stenning, followed by an examination of the impact of the national living wage rise for the industry by UKHospitality's Kate Nicholls OBE. Nicholls comments: ““The rise in National Living Wage is set to have a profound impact on the UK hospitality sector and I look forward to breaking down the implications of this change, both positive and negative, at HRC 2024.” The day will also include sessions on the physical health of hospitality teams, the future of contact catering and some key hospitality marketing trends to watch in 2024. The final day of HRC will see a discussion of the future of African & Caribbean cuisine with The Future Plate, a session on mastering your menu hosted by Citizen Kind and a look at how hospitality can diversify its talent pool hosted by Saira Hospitality and featuring industry charity Only a Pavement Away. HRC takes place alongside IFE Manufacturing, IFE The Pub Show and International Salon Culinaire as part of Food, Drink & Hospitality Week, the UK’s biggest celebration of industry innovation. To view the show’s full seminar programme visit hrc.co.uk/seminar-programme.


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AI Set to Revolutionise Travel & Tourism, Says Latest WTTC Report 24

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ments, and create real time pricing models.”

Major new reports from the World Travel & Tourism Council (WTTC) and Microsoft highlight the transformative power of AI (Artificial Intelligence) for Travel & Tourism, marking a commitment to a digital future with unparalleled customer experiences.

Julie Shainock, Microsoft Managing Director Travel, Transport & Logistics, said: “Using Microsoft’s Azure OpenAI Models across the travel sector allows greater productivity for companies and drive a more personalised consumer experience.

The first in a series of AI reports, announced during the global tourism body’s event at FITUR and in collaboration with WTTC’s Industry Partner, Microsoft, is poised to redefine Travel & Tourism standards and call on the sector for greater integration of such technologies.

“For travellers, the ability to drive more inspiration and personalized offers at booking to providing tools to consumers to proactively assist them while in destination to anticipate their needs with relevant information to improve their journey. For travel companies, GenAI is there to increase productivity, automate the predictable, and allow our human centric approach to the high value moments in travel to shine more.”

As the global leader in Travel & Tourism, WTTC is committed to driving innovation and supporting the sector to embrace AI and other cutting-edge technologies. To promote sustainability and excellent customer experiences, WTTC acknowledges the crucial importance of AI in revolutionising the sector. Throughout the traveller’s journey, WTTC believes AI can play a pivotal role in delivering a tailored and enhanced experience now and in the future.

Despite the increasing examples of AI applications in Travel & Tourism, the report reveals the sector lags other consumer-facing industries in AI adoption. AI’s surge across various sector’s last year is now a relevant force, and the Travel & Tourism sector must act now to leverage its impact.

This technology can empower personalised recommendations and marketing strategies by analysing traveller data, optimising pricing strategies through real-time adjustments, and offering instant responses and fine-tuned interactions via sophisticated AI powered chatbots.

Challenges that must be overcome by Travel & Tourism businesses include a shortage of AI-skilled workers, limited AI infrastructure, and the absence of a formal ‘AI strategy’ in many business plans.

The report also highlights AI’s capabilities extend to predicting future demand patterns, efficiently allocating resources, and providing valuable insights for governments and Travel & Tourism stakeholders. This contribution can be pivotal in promoting sustainability with efficient resource management by monitoring and minimising environmental impacts, ensuring a more responsible and sustainable sector. Julia Simpson, WTTC President & CEO, said: “As we navigate the ever-evolving landscape of Travel & Tourism, AI emerges as a catalyst for positive change. “The transformative capabilities highlighted in this report demonstrate that AI is not just a technological advancement, it is a strategic tool that can personalise the customer experience, drive sustainable improve-

Travel & Tourism businesses are urged to embrace AI as a strategic priority, investing heavily in talent to foster collaboration between humans and AI. Amidst concerns about AI’s impact on jobs, the report addresses the potential for job creation, recognising that although AI will be disruptive, it will in turn generate new opportunities. In the quest for sustainable AI practices within the Travel & Tourism sector, responsible data management emerges as a crucial strategy. Implementing measures such as data minimisation, efficient storage, and responsible data disposal, becomes pivotal for organisations seeking to minimise their carbon emissions when using new digital technologies, and reduce their AI environmental footprint significantly.

Rekom Nightclub Business Closes 17 Sites The UK’s biggest chain of nightclubs has said 17 venues are to close down. Rekom UK, which owns brands including Atik and Pryzm, said it had been hit with rising costs and was forced to call in administrators. In total, 17 nightclubs are to be closed down with some closing their doors straight away. These include six Pryzm nightclubs and four Atik venues, resulting in the loss of 471 jobs. Administrator Grant Thornton is overseeing the closures. Peter Marks, Chairman of Rekom UK, said: “We have made every effort to redeploy staff across the business where possible and we’re pleased to have saved around 1,000 jobs. “Regrettably, however, the reduced estate meant it was inevitable that we would have to make some redundancies. We have informed all colleagues within the organisation of the unfortunate developments that have taken place over the last 18 days “This outcome follows an extremely difficult period for the late-night sector, thanks to the combination of the cost-of-living crisis hitting younger generations and students particularly hard, as well as the rising

National Living Wage alongside increased business rates and costs of operating.” A spokesperson for Grant Thornton said that the company had been able to save 11 sites within the group. A further 12 sites were unaffected by the administration. Michael Kill CEO NTIA says: “The UK nightclub sector is in crisis, and facing significant challenges with the recent news of Rekom, the country’s biggest nightclub operator, which has gone into administration, closing 17 venues immediately across the country. This adds to the already immense issues the industry has been grappling with due to the ongoing inflationary pressures.” “Nightclubs have long been vital social and cultural hubs in the UK, but they have suffered from prolonged closures, excessive operating costs and ongoing uncertainty. The administration and loss of venues by Rekom is a clear indication of the broader struggles faced by the sector.” “The nightclub industry supports numerous jobs and local businesses and contributes to the economic and cultural vitality of our communities. Urgent action is required from government and industry stakeholders to provide tailored support measures and financial assistance to safeguard the sector’s survival.”

Smashed Drinks - Rethinking Drinking HEALTH-CONSCIOUS OPTIONS:

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

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

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

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



Consumer Card Spending Grew Just 3.1 Per Cent In January As Brits Opted For Nights In 26

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Consumer card spending grew 3.1 per cent year-on-year in January – less than the latest CPIH* inflation rate of 4.2 per cent, yet higher than December’s growth of 2.3 per cent. Retail, hospitality and leisure spending slowed as Brits stayed at home to shelter from the cold weather and save money after a busy festive period. However, pointing to improving optimism, consumers’ confidence in both their household finances and ability to spend within their means reached its highest point in over two years. Spending on essential items increased 4.2 per cent – noticeably higher than in December (1.8 per cent). This was largely driven by a recovery in fuel spending, in light of the new energy price cap coming into effect 1 January, which saw a smaller decline (-9.7 per cent) compared to December (-12.5 per cent). Growth in supermarket spending increased to 5.2 per cent – up from 2.8 per cent in December – on par with the growth seen in October (5.2 per cent) and November last year (5.0 per cent), as UK consumers returned to their regular routines after the Christmas break. Supermarket savings are also expected to impact hospitality Valentine’s Day celebrations, Valentine’s Day is typically one of the busiest dates in the calendar for florists, second only to Mother’s Day, with a supermarket mealdeal on the menu for just over two in five of those making a home-cooked meal. Other cost-saving strategies include spending the evening at home instead of going out (21 per cent), setting a spending limit for gifts (18 per cent), and forgoing presents altogether (16 per cent). Even with these cutbacks, Brits expect to spend slightly more this Valentine’s Day compared to last year (up £6.40), likely due to rising prices. In total, the average love-bird expects to spend £80.30 – with men expecting to spend over 50 per cent more than women (£96.70 compared to £60.70 for women).

HOME COMFORTS OVER BIG NIGHTS OUT Spending on non-essential items increased 2.6 per cent in January – consistent with the growth seen in December and November last year, at 2.5 per cent and 2.7 per cent respectively. This comes as over two fifths (43 per cent) of consumers say they are planning to cut down on discretionary spending due to rising household bills, with many tightening their belts after the festive season.

Spending on takeaways and fast food was up 5.5 per cent year-on-year in January, with those that spent money on food to-go forking out £55 on average each. Meanwhile, digital content and subscriptions had yet another bumper month, up 11.4 per cent, following December’s 11.6 per cent boost, as Brits embraced nights in, enjoying new releases such as ‘Mean Girls’, ‘The Traitors’ and ‘Fool Me Once’. This shift in behaviour, as well as the popularity of Dry January, meant that bars, pubs and clubs saw a smaller uplift (6.5 per cent) than in December (7.9 per cent), while restaurants faced a steeper month-on-month decline (11.6 vs -8.8 per cent). Of those planning to limit discretionary spending throughout the winter, three in five (59 per cent) said they will be cutting back on eating out at restaurants.

OPTIMISM PREVAILS While rising household bills remain a concern for the majority (88 per cent), the nation is feeling more optimistic overall, with consumers’ confidence in both their household finances and ability to live within their means reaching its highest point since November 2021 (70 per cent and 74 per cent respectively). Karen Johnson, Head of Retail at Barclays, said: “After a December filled with festive indulgence, Brits took on a more frugal approach in January, choosing to stay at home more often to save money and shelter from the winter weather. “This meant that online retail performed strongly, as shoppers browsed the sales from the comfort of their sofas, while demand for digital content and takeaways remained robust, boosted by the release of popular new film and TV releases such as ‘The Traitors’ and ‘Fool Me Once’. “While this shift in behaviour resulted in subdued growth for hospitality and leisure, it’s encouraging that confidence is improving, with consumers remaining resilient and finding savvy ways to manage their finances.” Jack Meaning, Chief UK Economist at Barclays, said: “Increasing consumer confidence is a positive message for the UK outlook in 2024, as we see inflation continue to fall, real incomes rising and growing signs that interest rate cuts are coming. Spending looks to be on an upward trajectory, set to increase more than inflation in the coming months, which will be an important milestone for consumers and businesses who were squeezed throughout 2023.”

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!



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Dishwasher Temperature is Vital Step to Ensuring Commercial Health and Safety, But How Should You Monitor It? Protecting customer health is the cornerstone for any good food service operation. To ensure those standards are upheld, it is legally mandated that UK businesses must adherer to Hazard Analysis and Critical Control Point (HACCP) principles. These guidelines provide an outline of best practice to help businesses manage their food risk and safety management. A key part of these principles is to make sure that equipment and tableware is thoroughly cleaned to a high standard. This is to ensure that a high satisfactory health, safety and cleanliness process is consistently and regularly completed. Temperature is a key part in securing this, with commercial dishwashers needing to reach a high enough heat to kill bacteria and viruses, and effectively clean dirty dishes, cutlery and equipment. HACCP principles state that commercial dishwashers should be maintained at a minimum of 55 °C during the wash cycle, and a minimum of 82 °C during the rinse cycle. Anything outside of this would not be considered an effective or safe clean due to the temperature not being high enough to kill pathogens. The dishwasher temperature should be regularly monitored, tested and logged to ensure compliance, and to protect the health and safety of your staff and customers This is now easier than ever thanks to temperature measuring equipment that places the technology right in the hands of the user. Dishwasher temperature probes can be placed inside the dishwasher during a cycle and provide a temperature reading throughout the wash cycle. Many commercial busi-

nesses often have pre-existing digital HACCP platforms that these can plug into, but for smaller organisations, simply recording the data in a safe and responsible way is accessible through this tech all the same. I’d still recommend looking into a digital HACCP software for the ease of recording, archiving and filing of all the data. Traditional means of recording dishwasher temperature through single use strips have a high cost due to the continuous need for purchase. Their accuracy can also be questionable, and they’re not the most environmentally sound option either. Investing in long term digital solutions for your health and safety benefits everyone across the board. Think of it as an investment in the future by being confident in your practices with the hard data to back you up. It is important to view food safety and adherence to HACCP from a holistic view. Of course, restaurants and catering services should comply with this as a matter of principle, but think about the wider effects of improper recording, human error or lack of training. Not only does it leave the business open to legal implications, but long-term reputational damage across consumer and business audiences if news gets out. New technology provides sound and trustworthy equipment that improves efficiency and reduces costs at the same time. Visit www.thermometer.co.uk for details.

Three Michelin Stars Shine Brightly Across Exclusive Collection In the wake of the highly anticipated Michelin Guide announcement on 5 February, UK hotel group, Exclusive Collection, is thrilled to confirm it has successfully retained its three Michelin stars for 2024. Awarded its first Michelin star in 2023 under the leadership of Head Chef Ben Wilkinson, The Pass at South Lodge has successfully retained its status. Latymer at Pennyhill Park and Bybrook at The Manor House have also been awarded for their ongoing commitment to culinary excellence, with the retention of their coveted Michelin stars. Exclusive Collection offers a diverse array of dining experiences awarded for the passion and skill of the restaurant teams, including three Michelin stars, seventeen AA Rosettes and the ‘Best Trencherman’s Pub’ award. Each property within the collection stands out with its commitment to using the finest, seasonal ingredients and provenance, showcased through ever-evolving seasonal menus and innovative dining concepts. MD of Exclusive Collection, Danny Pecorelli comments: “The culinary excellence of The Pass, Bybrook, and Latymer stands as a testament to Exclusive Collection’s unwavering commitment to our food offering. . It’s a pleasure to see the talents of Ben Wilkinson, Steve Smith and Robert Potter, and their teams, recognised by the Michelin Guide. With their innovative approach, consistently crafting menus that not only captivate senses but also champion sustainability and combat food waste. I am immensely proud of their dedication, reflecting our commitment to B Corp standards.”

THE PASS AT SOUTH LODGE, WEST SUSSEX – ONE MICHELIN-STAR (2023) The Pass at South Lodge in West Sussex, an intimate 28-cover restaurant overseen by Head Chef Ben Wilkinson, quickly gathered culinary recognition following its reopening in 2022. With Wilkinson at the helm and his partner Monika Zurawska leading the front-of-house team, The Pass was awarded a Michelin star and three AA Rosettes in 2023. Guests can experience the craft, with curated tasting menus showcasing the best of seasonal British produce unfolding before their eyes at the open kitchen space.

Wilkinson comments: “Being acknowledged for the second consecutive year motivates us to continue pushing boundaries and we are honoured to uphold the standard of excellence set by Michelin.”

LATYMER AT PENNYHILL PARK, SURREY – ONE MICHELIN-STAR (2021) Head Chef Steve Smith continues to lead the restaurant to success, since his arrival at the helm of Latymer at Pennyhill Park in 2020. Renowned for modern British cooking, Smith expresses great pride at retaining a Michelin star for a third consecutive year. Dedicated to delivering the flavour of refinement with a menu that carefully combines exquisite texture and flavour combinations, from only the very best seasonal and sustainable produce. One of the most talented chefs of his generation, Smith has held a Michelin star for over twenty years and five AA Rosettes. Smith comments: “I am thrilled, along with the Latymer team, to announce our continued success in retaining our Michelin star. Our dedication to sourcing the finest flavours from seasonal and sustainable ingredients is showcased through our unique surprise discovery tasting menu and it's truly rewarding to receive this ongoing recognition from the guide.”

BYBROOK AT THE MANOR HOUSE, THE COTSWOLDS – ONE MICHELINSTAR (2017) Since joining Bybrook restaurant as Executive Chef, Robert Potter was awarded a Michelin star in 2017 and has retained his star every year since. Named after the river that graces The Manor House grounds in Castle Combe, the Bybrook delivers seasonal stories to savour, with a menu that focuses on sustainability and the best of British produce. Following a refurbishment last year, Bybrook boasts a visually fresh and modern ambiance while respecting the history of the property and the heritage of the Cotswolds. Potter comments: “Seven years in a row, and the thrill remains undiminished. The entire Bybrook team continue to channel their energy to ensure perfection in every dish, prioritising sustainability and quality above all else, and I couldn’t be prouder of retaining our star.”

The AA and VisitEngland Introduce New Visitor Ready and Modernised Schemes The AA alongside VisitEngland, the national tourism agency, have today announced plans to futureproof the hospitality industry with a modernisation plan which simplifies the current quality standards and introduces the new and free Visitor Ready scheme.

The wider modernisation initiative, spanning 18 months and supported by a Quality Advisory Board of prominent industry experts, revealed the existing accreditation systems can pose confusion for consumers, but there remains a strong interest in the idea of ratings.

The Visitor Ready scheme enables businesses in the UK hospitality, leisure, and tourism sectors to seamlessly showcase their commitment to operating safely within current industry standards and legislation. It has been created to make compliance accessible for all. The baseline accreditation helps business to know the key safety and cleanliness requirements that today’s visitor expects. Businesses can check eligibility at VisitorReady.com, upload evidence, confirm key requirements and finish the application in just 20 minutes.

In response, the AA and VisitEngland streamlined their quality standards into three distinct categories: Visitor Ready, Quality Assessed, and Quality Star Rated (3 to 5 stars). This simplification aims to provide enhanced clarity and understanding for businesses when deciding to be assessed, and for consumers to make an informed decision when choosing their next place to stay.

Approved businesses benefit from a secure wallet for key documents, automatic reminders when documents need to be renewed, and a digital badge for their marketing channels. Earning the Visitor Ready badge represents a commitment to compliance with core standards, to assure customers they have the necessary checks in place. It means consumers can now visit with confidence. “As leaders in accreditation, inclusivity is key for us,” said Simon Numphud FIH, Managing Director at AA Media. “The Visitor Ready scheme represents a shift in how we approach accreditation. It’s free to industry and extends the scheme’s reach across the UK’s hospitality, leisure, and tourism sectors. This, together with an increased flexibility in the quality assessment schemes, is just the start of our pledge to modernise the way we work”.

Commenting on the modernisation, Peter Hancock Independent Chair of the Quality Advisory Board said, “When VisitEngland and the AA asked me to chair their new Quality Advisory Board in 2023, I was handed two huge advantages; a very clear brief and a board made up of leading experts from each accommodation sector. “The process has encouraged the board to consider what is important to today’s guests when staying at hotels, B&Bs, self-catering properties and everything in between – a simple and straightforward promise of quality. We reached unanimous conclusions, which we all believe will help our customers understand exactly what standards to expect when they book.” VisitEngland Director Andrew Stokes said: “This modernisation puts the consumer at the centre of the schemes and follows extensive research and consultation with the industry. And the result ensures tourism businesses are supported now and, in the future, as they grow and boost local economies.”


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

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.

SGM Recycled Plastics Ltd. 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

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

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.

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.

Banners from HFE Signs: The Immediate Impact Advertising Solution

In the fast-paced world of advertising, businesses are constantly on the lookout for effective solutions that deliver immediate results without draining their budget. Enter HFE Signs, a company that has revolutionised the advertising game with its high-quality banners and online library. These banners are not just any ordinary form of advertisement; they are a dynamic and impactful way to grab attention, convey messages, and drive action instantly. This article delves into why HFE Signs banners are considered the best form of advertising for businesses seeking immediate impact.

UNMATCHED QUALITY AND VISIBILITY HFE Signs has earned its reputation by providing banners that stand out for their superior quality. Crafted from durable materials, these banners are designed to withstand the elements, ensuring your message remains vibrant and visible come rain or shine. The use of highresolution printing technology guarantees that every banner is a visual feast, with crisp, clear images and bold, readable text. This quality translates into unmatched visibility, making HFE Signs banners a magnet for potential customers' eyes.

ONLINE BANNER LIBRARY HFE Signs' online library for Pub & Hotel Banners promotional ideas is a treasure trove for businesses seeking innovative and effective advertising inspiration. This comprehensive resource is meticulously curated to showcase a wide array of banner designs, themes, and messaging strategies, catering to various industries and promotional events. Whether you're aiming to launch a new product, announce a special sale, or elevate brand awareness, HFE Signs' online library provides a wealth of creative concepts and practical tips to maximise the impact of your banner advertising. This platform not only demonstrates HFE Signs' commitment to supporting their clients' marketing efforts but also empowers businesses to explore and select promotional ideas that resonate best with their target audience, ensuring their advertising campaigns are both compelling and successful. All designs can be tailored to your specific requirements at no additional cost!

CUSTOMISATION AT ITS BEST One of the cornerstones of HFE Signs' success is the unparalleled level of customisation and design support they offer. Understanding that every business has unique advertising needs, HFE Signs provides a bespoke service that allows businesses to tailor every aspect of their banner, from size and design to maximise your message. This flexibility ensures that the banners not only reflect the brand's identity but also resonate with

the target audience, making the advertising message more effective and memorable.

RAPID TURNAROUND TIMES In today’s fast-moving market, timing can be everything. HFE Signs stands out for its rapid production and delivery times, ensuring that businesses can launch their advertising campaigns without delay. This swift turnaround is crucial for capitalising on time-sensitive opportunities, such as sales, product launches, or events, allowing businesses to generate buzz and attract customers when it matters most. Order your custom banner today for delivery tomorrow! (weekdays)

COST-EFFECTIVENESS Perhaps one of the most appealing aspects of HFE Signs banners is their cost-effectiveness. Compared to other advertising mediums that require ongoing investment, banners from HFE Signs are a one-time purchase that continues to deliver results long after the initial investment. This affordability, combined with the banners' durability and effectiveness, provides businesses with a high return on investment, making it an attractive option for companies of all sizes and budgets. With 8ft x 3ft banners priced at just £45+vat you really can’t go wrong!

PROVEN TRACK RECORD OF SUCCESS The ultimate testament to the effectiveness of HFE Signs banners is the countless success stories from businesses across various industries. From retail to real estate, companies have reported significant increases in foot traffic, inquiries, and sales following the deployment of HFE Signs banners. This proven track record underscores the banners' ability to deliver immediate results, making them a reliable tool in any marketing strategy. With a five-star Trustpilot rating, you can be reassured you are in the best hands. Conclusion In the competitive landscape of advertising, HFE Signs banners emerge as the clear winner for businesses seeking immediate, effective, and cost-efficient advertising solutions. With their unmatched quality, customisation capabilities, rapid production times, and proven success, these banners offer a compelling way to capture attention and drive business results. As the demand for impactful and affordable advertising continues to grow, HFE Signs stands ready to help businesses achieve their marketing objectives with its exceptional banners. Visit HFE Signs Today!

Upgrade Your Air Freshener System To Keep Washrooms Constantly Fresh Washrooms are the biggest source of complaints, accounting for over 45% of the complaints that facility managers receive.1 In addition, recent research from Tork tells us that 67% of employees say they’re more likely to complain about a washroom than any other aspect of their office.2 Therefore, it’s crucial that washrooms are run efficiently to ensure a standard of cleanliness that makes people feel cared for. A NEW AIR FRESHENER THAT DISTRIBUTES SCENT EVENLY AND CONTINUOUSLY Tork has launched a new system that makes keeping your washrooms constantly fresh much easier. It uses a unique, high-tech technology that is propellant free to neutralise odours continuously and evenly. Research shows that the most important factor customers state when selecting an air care product is the “long lasting performance”3. The Tork Constant Air Freshener can last for up to 90 days before needing a refill, with a range of scents that eliminate bad odours, creating a consistent, fresh washroom experience, which helps facility managers to avoid washroom complaints.

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


Food Safety

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

The restaurant had included nuts in Kate’s meal, despite being told that she was severely allergic. After speaking to her friend, Juliet realised this was a communication issue between front-ofhouse staff and restaurant chefs. 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. 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. It also helps restaurants streamline their booking services by flagging any allergy issues before diners arrive. 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 her fork in her food, about to eat it when her husband suddenly put his arm

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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. See the advert below for further details.

Recent court cases have highlighted the critical need for robust allergen management systems in the hospitality industry. The legal consequences for breaching allergen-labelling laws have intensified: urging establishments to prioritise compliance and transparency. One noteworthy case involved a Blackwood pub, fined for failing to provide allergen information, where the establishment’s stance was shockingly expressed as “We are unable to cater for customers with food allergies.” This alarming case underscores the urgent necessity for a proactive and comprehensive approach to allergen transparency. As the industry braces itself for positive changes with Owen’s Law within the next 12 months, Allergen Checker (www.allergenchecker.co.uk) emerges as an indispensable ally for establishments navigating this complex landscape. Already a champion of compliance through its labelling function, the software positions itself at the forefront of the industry’s move toward enhanced allergen transparency. Allergen Checker not only supports Natasha’s Law

requirements but anticipates Owen’s Law, offering a forward-thinking solution. Picture a future where every ingredient, even beyond the standard 14 allergens, is meticulously accounted for. Allergen Checker excels in offering this level of transparency, ensuring that compliance with Natasha’s Law and the upcoming Owen’s Law becomes an opportunity to enhance customer trust and safety. Not only does Allergen Checker help those with allergies it also provides invaluable information to millions who suffer from intolerances. Listing every ingredient will only encourage your customers to trust what they are eating. All the information can be hidden behind a useful QR Code to be placed on your menu without encroaching on your menu design. For those seeking a smooth transition and an opportunity to enhance their offering Allergen Checker invites you to explore its capabilities with a 14-day free trial. Owen’s Law is not a challenge; it’s a chance to redefine how we approach allergen management, and Allergen Checker is here to lead the way. Follow the link and step into the future with confidence. www.allergenchecker.co.uk


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Coffee and Beverage Systems

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

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

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

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

Sanremo Coffee Machines Sanremo Coffee Machines is an Italian espresso machine and coffee grinder manufacturer that designs and produces professional equipment dedicated to coffee extraction enthusiasts. This strong passion has guided the company over the years and has now become its greatest sign of recognition. The ability to accept and respond to constant market changes with courage, ideas and products that are born from thinking outside the box, summarized in their philosophy “The Brave Inspire”. This philosophy simultaneously expresses a way of being and an invitation to be inspirational. Sanremo’s machines are designed and hand-built in Treviso, Italy. Creating one of the widest ranges of traditional espresso equipment from a single brand in the world. From their entry-level CUBE machines perfect for the home enthusiast or small bar operations to their Café Racer range, the machines are designed to deliver the consistency and quality required for the busiest of speciality coffee outlets.

Design and technology are at the heart of how Sanremo construct machines, giving baristas the controls required and a workspace which enables them to be efficient. Matched with an engineering quality using the best materials available for the task at hand, with a focus on sustainable life-long components and high levels of insulation and thermal stability to increase efficiency and reduce energy consumption and costs. During 2023 Sanremo Coffee Machines opened its first global Hub in South Kensington, London. Creating a destination spot for coffee lovers and enthusiasts to create the best coffee possible. It showcases the full range of machines along with hosting events throughout the year to bring the UK and Global coffee community together. The Hub is open to the public and no appointment is required to come and experience all the brand has to offer. With Sanremo’s unwavering passion and dedication to innovate, 2024 is again set to represent another milestone in its history with the launch of a new machine that completely reimagines what is achievable at an entry-level machine, matched with Sanremo’s distinctive design and customisation options. Called the D8 it will be launched in the UK at the end of April. If you are interested in finding out more about Sanremo you can visit their website www.sanremouk.com or contact them via phone or email 01364 644445.

Exclusive Elegance and Quality by Design Benefiting from Fracino's extensive research and development programme, world class engineering skills and state of the art production technology, the new Romano-R is a genuine fusion of style and luxurious quality. Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability. Our powerful combination of stylish design and

creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention. Transforming the purely functional into an enviable work of art; that’s Romano! sales@fracino.com www.fracino.com

TRY BEFORE YOU BUY Have you ever thought about investing in a great coffee machine, but are not sure it would work for you? All you need to do is watch your customers enjoy great coffee and your profits rise!

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

LOAN MACHINE

Plus sufficient coffee

completely free of charge for a week.*

CALL US TODAY TO START YOUR COFFEE JOURNEY

0800 44 44 43

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



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Chef's Buyer's Guide

Lanchester Wines Put Focus on Sustainability Producer Celebrates a Meaty Haul at 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/

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 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

Vanilla Extract vs Vanilla Essence – Do YOU Know the Difference? What is the difference between vanilla extract and vanilla essence? This is a question that we get asked a lot here, but do YOU know the answer?

pulping process – whereas these days, much comes from the chemical synthesis of two petrochemical-related compounds: guaiacol and glyoxylic acid.

The most important thing about LittlePod’s pure bourbon vanilla extract is that it’s not vanilla essence. Not everyone understands the difference between the two, but please do trust us on this, it’s a rather big one.

In the modern baking industry, synthetically-produced vanillin dominates, but is this how you want YOUR food to be flavoured?

There is no real substitute for pure vanilla – the product of a precious orchid that is grown in the world’s Equatorial regions – but there is, unfortunately, an artificial alternative that is cheap to purchase in the supermarket. This synthetic form of vanilla is not grown on a rainforest vine or derived from a pod or bean, but rather made from a byproduct of a petrochemical that is used in the wood pulp industry. Unlike REAL vanilla, which contains more than 250 complex compounds, artificial vanilla can boast just one, vanillin, which gives us only the scent. Historically, vanillin was derived from the polymer lignin – a by-product of an environmentally-harmful wood-

www.primroseherd.co.uk

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

It is so important for us as consumers to always demand the best natural ingredients and to ask chefs and manufacturers: “Do you use REAL vanilla?” Likewise the companies using the real thing must shout about it and not keep it as their secret ingredient. Here at LittlePod, we are proud to be making our contribution with our vanilla extract, our natural vanilla paste and our Indonesian, Tahitian and organic Madagascan vanilla pods. You too can make a difference and always choose to use real, natural products in YOUR cakes, bakes and other creations… See the advert below for further details.



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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

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Issue 199

39

Bespoke Spirit Ranges from G&Tea Renais - Cultivated in France, Distilled in England Local producers G&Tea have been busy creating bespoke spirits ranges for some of the South West’s most well know attractions including Bodmin Jail and Lands End as well as across the country with a new range just launched in The National Gallery London, featuring iconic artwork from the gallery’s collection. What makes G&Tea’s offering even more unique is their contract distilling is accessible to any size business. “It was important to me that the chance to have your own unique spirits was not something only accessible to larger businesses” said Managing Director Chris Robinson-Brown “and so we can create unique spirits in much lower quantities than most with a very low 12 bottle minimum, allowing us to work with some of the South West’s wonderful independents” Right on their doorstep they have worked with The Good Life and The Three Pilchard’s in Polperro, Harbour Moon in Looe, Great Trethew Point-to-Point and many more as well as The Festival of the Iberian

Horse in Exeter and due to release ranges with The Velvet Buccaneer and Duchy Ford Club. G&Tea have a unique, signature label style with images “within” the bottles which are then brought to life and magnified by the pure distilled spirits, free from artificial colours and flavourings. This style of presentation invites the customer to explore the world within the bottle and so lends itself perfectly to creating truly unique designs for their customers. “Getting to work with a wide range of customers has allowed me go wild and get really creative with the design, said Design Director Elizabeth Hyde “ from world wide known artworks to photography of our stunning Cornish coastline, quirky characters and even iconic vehicles. I take a real pride in creating something truly unique for every customer and its fun to be able to capture the essence of the venue and the bespoke spirits within the design itself” You can visit G&Tea at stand H44 at the ExpoWest in Wadebridge Showground this March

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

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.

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. 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

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 199

CLH Digital

Outdoor Spaces

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 SGM Recycled Plastics Ltd.

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 highquality 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 accessi-

ble 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.

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




Hospitality Technology

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Issue 199

43

3 Technology Trends That Your Hospitality Business Should Adopt in 2024 By Louis Carbonnier, co-founder and President of Hokodo (www.hokodo.co) More than ever, hospitality businesses are adopting technological solutions to tackle the challenges facing their industry. In fact, 67% of businesses surveyed by KPMG in 2022 said that they will embrace emerging technology platforms over the next two years - and that this is necessary in order to grow and evolve. In an industry with slim margins and increased competition, hospitality businesses need to do what they can to stay ahead, which includes adopting innovative solutions to propel their business forward and cement their place in the market. Here are the top technology trends that businesses in the hospitality sector should consider to get ahead in 2024.

TAKE ADVANTAGE OF DIGITAL PAYMENT TERMS B2B sellers are starting to integrate digital payment solutions into their platforms for ease and simplicity of ordering. Taking advantage of payment terms can have a huge benefit to your business, freeing up time and money to spend on growth initiatives, and with a digital system there’s no need to

worry about the paperwork associated with traditional lines of credit.

ing competitive.

When sellers adopt a digital payment terms solution like Hokodo’s, they can pick and choose from a full B2B payment suite, meaning that they can design a payment terms solution that is tailored to both the needs of their business and their customers requirements. As a business buyer, you can take advantage of flexible payment terms with ease and convenience. Many hospitality businesses operate under squeezed liquidity and within tight margins, so utilising payment terms can help to improve cash flow and offer much needed flexibility to invest in new growth strategies. In addition to deferring payments or paying in instalments, Hokodo also offers trade accounts, meaning that you can combine multiple invoices for your hospitality business over an agreed period and pay in one go, saving precious time.

TAKE ADVANTAGE OF CHATBOTS

OFFER COMPETITIVE PRICING USING AI In a competitive industry, it’s important to keep your pricing competitive, too. For hospitality businesses with a range of products or services on offer, manually checking that your pricing is up-to-date and accurate can be a laborious task. Adopting AI-driven pricing software could make this process less time consuming, as it can analyse market data in real-time and adjust prices accordingly. Market demand or supply chain disruptions could have a huge impact on your pricing, so an automated system will make sure that you’re not under- or over-charging your customer - keeping your pric-

Lots of consumers rely on chatbots when shopping online, and there’s no reason that your hospitality business can’t reap their rewards, too. Not only can chatbots provide product information and insight to your customers, but their automated interactions can also nurture and qualify new leads, make personalised recommendations to your customers and collect important data. Integrating a chatbot to your site can boost loyalty and satisfaction amongst your existing customers, and attract new ones by creating a personalised buying experience. Chatbots are particularly useful for businesses with smaller teams or those that are used to an influx of customer questions, as they can handle a large amount of enquiries at the same time. No need to worry about manually working through dozens of customer requests - your chatbot can handle the initial questioning all on its own, giving you much-needed time back. From digital payment terms that improve cash flow and free up precious time to chatbots that take the manual labour out of customer service, there are technology solutions for each challenge that your hospitality business is facing. As the majority of businesses look to adopt emerging technologies to boost growth, it’s important to embrace systems that will streamline your processes and keep your business at the front of the pack.

WaiterMate Debuts the World’s Fastest, Most Efficient Mobile EPOS Revolutionary technology company, WaiterMate has launched the world’s fastest and most efficient EPOS system. Powerful and pocket sized, it combines traditional EPOS functions with an integrated ordering system and payment processing functionality for speedier service, a greater volume of sales and better tips.

Designed for fast-paced hospitality venues, including restaurants, bars, cafes, and nightclubs, WaiterMate allows customers to be processed at a minimum of twice the speed of traditional systems. Every single waiter or waitress can serve customers and take payments at the same time. No bottlenecks during peak periods. No frustratingly lengthy waiting times. No jostling for use of the till or card machine. Just seamless customer service, efficient ordering, and lightening quick payments from any location within the venue. WaiterMate empowers every waiter or waitress to serve their customers’ food and drinks noticeably quicker and to a higher standard. With more accurate order placement, seamless table management, options to split the bill, take payment and print receipts, they have a full EPOS system in the palm of their hand. Better service means better tips and a better

customer experience.

With one client, WaiterMate helped their bartenders set a record for revenue. The venue was looking for a solution that could help its business to scale, generate more profit and make life simpler for staff. WaiterMate exceeded all expectations. With the old system, a bartender generated a maximum of £1,500 worth of sales per evening. With WaiterMate, that increased to £2,700. It’s a truly revolutionary piece of kit that is userfriendly and packed with functionality for customer-facing teams and managers alike. For those in charge of the bigger picture, WaiterMate doesn’t just ensure a faster rate of table turnover, and improved productivity front-ofhouse. It’s also been precisely engineered to make complete venue management easier. The robust interface comes with enhanced analytics and truly useful reports, for easier staff management, easier data-based decision making, improved service quality and upgraded customer loyalty. This functionality is the brainchild of WaiterMate CEO, Lee Nazari. “I grew up in the hospitality business. Today’s managers and waiters face a range of challenges. WaiterMate is designed to help them succeed, by

making life easier for staff to help with productivity and retention, elevating the customer experience to encourage loyalty, and providing easy access to data and reporting for informed decision making.”

Multiple site management is also covered. Each venue can be reviewed independently or the whole property estate brought together to see the bigger picture. Those in charge have complete control and oversight of performance in real time or retrospectively. Compatible with online ordering, WaiterMate integrates with UberEats, Deliveroo, Just Eat, App 4 and Delivery Hero straight out of the box. Payments can be processed via Google Pay, Apple Pay, Visa or MasterCard and payment processing fees are almost 1% lower than popular alternatives. There’s no need to juggle multiple complex platforms and no challenging accountancy tasks. Everything needed is readily accessible from the pocket-sized device. To find out more, visit: https://waitermate.co.uk. View the video: https://www.youtube.com/watch?v=WX_mjBK7bDc or follow on social @WaiterMate.


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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

Eliminate Dine & Dash with CardsSafe Ltd. If you're considering the CardsSafe system for your hospitality, retaining your customers' banking or ID cards can significantly reduce the temptation of customers walking out without paying their bill.

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. up a tab will spend more time eating and drinking. Over 5000 venues utilise the system, including Young's pubs, Hilton Hotels, golf courses, Lord's Cricket Ground, and many independent restaurants and bars. The CardsSafe units can sit discreetly behind the bar or POS, and the system does not capture data, so it never breaches GDPR. One of CardsSafe's longest-standing customers, the leading global hospitality brand Hilton, has used their system since 2005. They say, "All our customers are pleased that we look after their cards more securely with CardsSafe." CardsSafe's tab systems are in over 60 Hilton hotels nationwide.

CardsSafe's cost-effective tab-keeping system works alongside existing POS to retain customer credit and debit cards securely. As a result, CardsSafe virtually eliminates walkouts and chargebacks because it is a deterrent for slippery customers and because their bank cards are securely retained.

CardsSafe is also straightforward to install and requires minimal staff training. Their customer service team is on hand with any troubleshooting and supplies free replacement keys should they go missing. The system is not hardwired, so electrics or technical installation processes are unnecessary.

Timothy, Young's Bar Manager, said, "Average spending is up, and chargeback has virtually disappeared after we installed CardsSafe, which 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. So, the question is, can you afford not to have CardsSafe as a part of your business?

CardsSafe is a fantastic hospitality business tool that increases customer service and helps staff to upsell. Safely securing customers' bank cards while running a tab helps to increase trust between the venue and customers and allows the team to build loyalty and confidence while increasing sales. Customers who set

Or contact the sales team on 0845 500 1040

For more information, please visit www.cardssafe.com

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

*Plus, a sign-up fee of £39.95 (plus VAT) for new customers.

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 199

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 selfservice 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 www.sumup.co.uk/qsr



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Issue 199

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

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Issue 199

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Blast Chilling Is Best When It’s Fast Chilling Nationwide Equipment Training Williams Refrigeration has released a new versions of its reach in blast chillers and blast chiller/freezers which provide significant improvements over previous models. Blast chilling is a key process for cook chill systems, allowing businesses to safely chill and store food in batches before regeneration is required. The new models ensure chilling food safety regulations are followed by rapidly chilling food from +90°C through the danger zone where harmful bacteria can grow, to a safe storage temperature. The range now uses natural hydrocarbon refrigerant which has low Global Warming Potential and zero Ozone Depletion Potential. As the charge is less than 150g it falls beneath the threshold for hydrocarbon equipment, which means there’s no need for costly insurance or zone control and allows it to be installed directly on a cookline. Chilling and freezing times have been reduced compared to previous models, while a powerful food probe sensor can save energy by stopping the cycle as soon as the food reaches the required temperature. The probe can be stored away helping to avoid damage when not in use. A powerful self-regulating system protects the compressors while cooked food is being loaded by cooling down the system before the program cycle is activated. While some manufacturers promote a maximum capacity for their blast chiller/freezers, this is often smaller for freezing than it is for

On-Site Kitchen Rentals Ltd On-Site Kitchen Rentals Ltd supply temporary kitchen units, catering equipment and refrigeration solutions across the UK, Europe and occasionally worldwide. Supplying to a variety of industries from events and festivals to the hospitality sector, fast food companies and many more. With over 40 years of experience in the industry, we have a fastpaced, hard-working team with an infrastructure of assets and resources to find the best solutions for all types of catering and foodservice requirements. We are a supplier with a proven track record and a long list of completed installations with a wide and varied number of satisfied

chilling. However, Williams blast chillers have the same capacity regardless of whether it is being used to freeze or chill. The overall design has been improved, with a sleek new door and the popular, easy to use Williams EasyBlast (WEB) controller. A simple 1-2-3 interface makes it easy for staff to program the cycle, while a clear digital display shows the elapsed time and the food probe temperature. The door can be configured to be either right or left hand hung. A full-length integral door handle provides an easy to use, non-slip grab that is designed to be easy to clean, with no potential dirt traps. The reduction in chilling and freezing times helps to deliver significant savings in energy compared with previous models. Efficiency is further improved by the 75mm high density polyurethane insulation which helps to maintain operating temperature in ambient conditions up to 43°C. Williams blast chiller and chiller/freezer ranges are available in both reach in and roll in models in a variety of capacities. Its new range of reach in models are available from the compact 10kg undercounter unit up to 50kg cabinets while roll in models start from 70kg capacity up to 320kg. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers. To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk. clients from local businesses to major international names. Our recipe for success is based on keeping things simple. We believe that all our contracts have been gained because we listen and advise on what's right for the client. All our customers are very different with differing priorities. However all have a few things in common, such as government regulations, hygiene restrictions and probably just as difficult to please, professional chefs and catering managers. We pride ourselves on meeting every client's specific requirements. Each of our kitchen installations is a bespoke solution designed around your needs. www.onsitekitchens.co.uk 01253 863305 info@onsitekitchens.com

At Nationwide Equipment Training, we're qualified, accredited consultants specialising in catering equipment training. Based in Staffordshire, we cover the whole of the United Kingdom and have over 60 years of industry experience. We deliver training on all types of catering equipment from a range of manufacturers and suppliers. We take pride in our ability to offer the highest standard of catering equipment training for businesses across the country.

WHY CHOOSE US? • We specialise in commercial catering equipment training • Full UK coverage • Reactive to short notice requests The services we offer can be used on an ad-hoc or continuous basis, depending on the needs of your business. We provide individual and/or package requests and support for your existing team(s). We deliver the information so that it is easily understood by the end user, we have the skills to assess what learning style is best. We ask the right questions to ensure that the information provided, or the processes demonstrated have been fully understood.

REFRESHER TRAINING: Refresher training is hugely beneficial, ensuring that colleagues are kept up to date and routines and processes are embedded. Over time colleagues may start to take shortcuts, when this happens, it is usually detrimental to their equipment,

their customers, and their due diligence defence. This may result in an avoidable cost to your business. Bad practices in almost every case will cost your business money.

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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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

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

• Equipment hire for breakdown appliances. • Kitchen hire for planned refurbishments. • Kiosk hire for additional revenue. www.onsitekitchens.co.uk • Cold-room hire for additional space or breakdown.

01253 863305 info@onsitekitchens.com

You might need us one day.

Telegraph House 59 Wolverhampton Road Stafford Staffordshire ST17 4AW

Email: bookings@netltd.uk

Phone: 07957 938243 Web: www.netltd.uk


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Kitchen Equipment and Fit-Out

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

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

We also clean air handling units, and building ventilation systems. We work to tr19 guideliness and our teams are fully qualified.

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

www.impacthygiene.co.uk

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

Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

Operators should consider when purchasing a fryer and their oil, the oil capacity against production rate, burner efficiency and recovery rate, as well as a true cool zone in gas fryers to help prolong the oil life. Blue Seal V ray Gas Fryers are our premium fryer and burner system, which come at a higher price compared to some competitors’ gas models. However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator. Blue Seal produce high performance thermostatic controlled gas & electric fryers. Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses infra-red technology radiating the heat into the tank, only heating the area of oil the baskets are sitting in. This promotes incredibly fast recovery rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank. The true cool zone prevents crumb and food debris that drops below the

batter plates from continuous cooking and carbonising, which in turn helps prevent the degrading of oil quality. This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products. Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction. Moisture, fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke. Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life. The Carbon Pads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. Daily filtering of fryer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product.

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing. Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected. The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens. The build quality of the submersible wastewater

pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle. It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated. It looks like the New DrainMinor C is a real winner!

The New DrainMinor C (Combi Oven Pump)



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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,

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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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Design and Refit

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

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,"

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

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

CLH Digital

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

Creating Exceptional Spaces, Empowering Exceptional Experiences At Nobis Restaurant Furniture, we believe in crafting beautiful spaces for the hospitality industry that evoke comfort, warmth, and exceptional experiences. With a transparent, customer-focused, adaptable, and problem-solving approach, our mission is to become the most recognized brand in providing quality furniture that resonates with our core values. Our target audience encompasses businesses within the hospitality industry -hotels, restaurants, and event venues - who strive to create remarkable environments for their guests. We understand the importance

of tailored solutions, and our commitment to personalization helps build lasting relationships with every client. Our Mission Is to Curate and Deliver Superior Hospitality Furniture Offerings to Enhance the Experiences of The Education, Office, Outdoor, and Restaurant Sectors, While Fostering a Collaborative, Customer-Focused, Transparent, And Passionate Work Environment That Drives Continuous Innovation and Sustainable Impact. For further information visit www.nobisrestaurantfurniture.co.uk or call 01733 342 372.

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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 199

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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Design and Refit

Welcome The Crowds With Flexible Furniture On Fast Delivery With the Six Nations beginning a busy year of sport, now’s the time to check whether you have enough furniture at your disposal to cater for all the rugby and football matches coming up this year, not to mention all those busy weekend evenings! Trent Furniture have a great range of chairs that can be delivered to you in super quick time. Available in brown or grey easy-to-clean faux leather, the retro looks and high back of the Bremen Chair means it’s as at home amongst the traditional dark wood and leather of a traditional pub as it is in a modern bar. Alternatively, the Hamburg Chair offers comfortable and flexible seating in vintage grey or vintage brown, with its generous proportions and stylish fluted back. Or why not opt for the always popular Bella Chair, based on the iconic Tolix design and available in a large choice of colours ranging from mint green to silver? Thanks to its French

café origins, Bella is stackable too! Poseur Tables are also a great bet if you want to create more space for your customers, and many of these are also available on short lead times. The simple clean lines of the Chrome Pyramid Poseur Table means it offers ultimate leg room for those sitting around it and is super easy to clean. Alternatively, the Alma Aluminium Poseur Table provides the ultimate in lightweight flexibility for use indoors or out. And don’t forget our wide range of stacking tables such as the Square Stacking Table can also be delivered to you quickly when you need to cater for crowds. To find out more about these items and the other great furniture we currently have available on fast delivery (in as little as 2-3 days on some products), please call us on 01162 864911 or fill in our contact form at www.trentfurniture.co.uk

Cost Effective Care from the Contract Furniture Group

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

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 sustainabili-

ty 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


Design & Refit

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com

With the continuing success of the ILF Chairs website, 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes. A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use. More STOCK ranges coming soon please check the website. Their online website offers both indoor and outdoor

seating and table solutions. Divided into Contemporary seating, Boutique, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure. Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style. Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Increase Your Revenue with a Commercial Shading Solution The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place, now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point. Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience, our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again. At Roché we offer award-winning retractable wallmounted and freestanding awnings from leading German manufacturers Markilux and Weinor, as well as the stunning Louvred Roof systems from both Renson and Weinor. Our team of experts have over 20 years’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing usable floorspace, both kerbside and in

any garden areas you may have. All our products are made-tomeasure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from. Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfortable while they enjoy evening meals or drinks. For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing. Our teams of engineers and surveyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard. Call us on 0800 060 8844 to arrange a free site survey or visit www.rocheawnings.com

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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,

SOUTH CORNWALL COAST

CHAGFORD, DEVON

SOMERSET TOWN

Manageable Character Café & Tearoom

Landmark Inn With 16 Letting Rooms

Stunning & Profitable Business

Tearoom (22), Catering Kitchen

Bar & Restaurant 82+, Kitchens

Impressive Bar & Dining Areas 104+

2/3 Bedroom Owner’s Apartment

Owner’s Apartment, Car Park

Gardens, Parking, Owners Accom.

Easy Daytime Hours, 5 Days A Week

Free Of Tie Leasehold

Excellent Reputation & Reviews

Tremendous Potential

Impressive & Profitable Business

LH £39,950

2150

LH £69,950

4829

EAST DEVON COAST

NORTH CORNWALL COAST

EXETER CITY CENTRE

Licensed Café, Bar & Restaurant

Substantial Free Of Tie Inn

Daytime Only Coffee Shop Seating 18 Plus Space For More

Prime Town Centre Location

Stunning High Turnover Business

Impressive & Very Well Equipped

4 Letting Rooms, 3 Bed Cottage

Undoubted Potential

Vibrant Coastal Town

1 Bed Cottage & 1 Bed Flat

City Centre Trading Position

1 Acre Of Gardens, Sea Views

Well Presented Throughout

Tremendous Potential

LH £75,000

2164

LH £95,000

4853

LH £45,000

2163

LOOE, CORNWALL

SOMERSET VILLAGE

DORSET VILLAGE

Coastal Town Licensed Restaurant

Stunning Country Inn & Restaurant

Traditional Pub & Restaurant

Spacious 2 Bedroom Apartment

3 E/S Letting Rooms, 2 Bed Owners

Bar Areas 48+, Gardens 78+

Trading Just 8 Months Of The Year

Bar & Restaurant Areas 82+

3 Bed Owner’s Accommodation

Exceptional Business Opportunity

Commercial Kitchens, Gardens 40+

Sought After Dorset Village

Potential To Develop Business

Impressive Multi-Faceted Business

Profitable Wet Led Village Pub

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.

Free Of Tie Village Pub/Restaurant

4850

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 £45,000

CAPITALISING ON PROPERTY / LAND VALUE

4848

FH £495,000

4851

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



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