CLH Digital - Issue #200

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 200

Technical Recession “Hugely Concerning” For Hospitality… www.CLHNews.co.uk

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News that the UK economy fell into recession at the end of last year as households cut back on spending in response to spiralling interest rates and rising living costs, has been described as hugely concerning by sector leaders.

A recession is defined as two consecutive three-month periods where the economy contracts rather than grows, and UK gross domestic product (GDP) is estimated to have fell by 0.3% in the fourth quarter of 2023, following an unre-

vised fall of 0.1% in the previous quarter.

Hospitality sector performance contributed to these decreasing figures, as consumer-facing services fell by 0.7% in 2023's final quarter, principally driven by a fall in food and beverage service activities and retail trade, and the Chancellor is once again being urged to cut VAT in his forthcoming budget.

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CLH DIGITAL

Issue 200

Editor's Viewpoint

Welcome to the latest issue of CLH Digital As I have said in the past we do try to keep our publication “apolitical”. It can sometimes be difficult, but since the government has this morning suffered two by-election defeats, equalling a record over 50 years old with the number of by-election defeats a government has faced, one has to ask the question; are the Chancellor's policies pushing the industry to the brink?

historically played a pivotal role in rejuvenating communities and fostering a sense of well-being. However, with businesses shuttering their doors and jobs hanging in the balance, the sector's ability to serve as a beacon of hope is under threat.

We are now faced with the harsh reality of entering a technical recession and the reverberations are acutely felt in the nation's third-largest employer: the hospitality sector.

The Chancellor has a choice to make: will he continue down the path of high taxes and austerity, which in my humble opinion have proved to be nothing short of a disaster, or will he seize this opportunity to breathe new life into an industry that has long been a cornerstone of British culture and identity?

EDITOR

Peter Adams

As we approach the Chancellor's forthcoming budget, the industry is looking for a lifeline. A freeze on duty and a cut in hospitality VAT could provide the respite desperately needed to weather the storm. It's a plea for survival, a call to action to salvage an industry teetering on the edge of collapse.

Beyond the economic implications, the fate of the hospitality sector holds profound social significance.

It's more than just bars and restaurants; it's the heartbeat of communities, the catalyst for connection, and a source of solace in troubled times.

Amidst the economic downturn it's becoming increasingly apparent that the Chancellor's high taxes are pushing this vital industry to the brink of collapse.

The stakes are high, the challenges immense, but the resilience of the hospitality sector endures. Now, more than ever, it's time for the Chancellor to act decisively and ensure that the hospitality industry not only survives but thrives once again. The future of our communities and our collective well-being depend on it.

In recent years, the hospitality sector has faced a barrage of challenges, from fluctuating consumer confidence, closed down due to the pandemic, high energy costs to the burdensome weight of excessive taxation.

The Chancellor's policies, particularly the exorbitant taxes levied on businesses in the sector, have only added to the industry's woes, contributing to hardship and closures at an alarming rate.

It's a stark reality: is the cure killing the patient? The very measures intended to bolster the economy are strangling one of its most vibrant sectors. As the UK government grapples with the aftermath of losing two critical by-elections to Labour, it's clear that the Chancellor is now standing at the precipice of the "last chance saloon".

In the face of record-low confidence levels across the country, the hospitality sector has

To galvanize support, once again we ALL urge operators to download the CLH poster (see page 9) 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.

Once more I would ask you to please follow us on X (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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Technical Recession “Hugely Concerning” For Hospitality… ….As Chancellor Once Again Urged to Cut VAT The news follows research earlier this month from CGA by NIQ and AlixPartners which revealed that the number of licensed premises dropped by 0.8% in the fourth quarter of 2023.

the single biggest barrier to growth which is why halving it has been our top priority. While interest rates are high – so the Bank of England can bring inflation down – low growth is not a surprise.”

sized businesses earlier this month finds that respondents’ confidence in their revenue growth expectations has jumped +21 percentage points compared to December, to 79%.

The figure is equivalent to 803 net closures in three months, or nearly nine per day, and represents an acceleration of closures from the third quarter of last year, when numbers fell by only 0.3%. in mid-2022, when post-COVID business failures were at a peak.

“But there are signs the British economy is turning a corner; forecasters agree that growth will strengthen over the next few years, wages are rising faster than prices, mortgage rates are down and unemployment remains low. Although times are still tough for many families, we must stick to the plan – cutting taxes on work and business to build a stronger economy.”

The research finds that business optimism is increasing, not only around revenue growth, but across the board. Following a stark decline since August last year, confidence in their funding position has rocketed to one of the highest levels seen in the Tracker, jumping +22pp from December to 79%.

The Hospitality Market Monitor from CGA and AlixPartners revealed that Britain had 99,113 licensed premises at December 2023—nearly 3,000 fewer than 12 months earlier, and 16,000 fewer than at March 2020, the point at which COVID-19 arrived in Britain. The independent sector has been hit particularly hard, with numbers falling by a sixth (16.6%) since early 2020.

“BIG WORRY” Kate Nicholls, Chief Executive of UKHospitality, said: “The economy officially entering a technical recession is hugely concerning. Consumer confidence has already taken a huge hit over the past year as the costof-living crisis bites and today’s news will dent it even further.

“That will be a big worry for hospitality businesses up and down the country, as they need support from consumers more than ever.

“As we head towards the Budget, I’d urge the Chancellor to look to hospitality as a sector that has a proven track record of driving growth and stimulating demand in the economy.

“Introducing a lower rate of VAT for hospitality and capping business rates increases would allow venues to reduce those incredibly high business costs and keep price rises at bay – that would be good for the public, businesses and the economy.”

LOOSEN “ECONOMIC GRIP” The British Beer and Pub Association's chief executive Emma McClarkin added: "Today's (February 15) official figures indicating that the UK economy is in recession is extremely worrying and indicates that there will be no let-up in the pressure facing the beer and pub sector.

"It underlines the importance of the chancellor loosening the economic vice grip on breweries and pubs by cutting beer duty, capping business rates and introducing a pub specific VAT rate at the spring budget in just over two weeks."

In response to the data, Chancellor Jeremy Hunt said: “High inflation is

“IT’S TOUGH” Martin McTague, National Chair of the Federation of Small Businesses (FSB), said: “The news that we’re in a recession will just confirm what many small firms have been saying for some time now – it’s very tough out there.

“Our research found that confidence among small firms has been in negative territory for seven straight quarters, due to the energy price crisis and the knock-on impact on the cost of doing business.

“There are big differences between sectors, with the hospitality sector recording by far the gloomiest confidence score, underlining that economic pain and strain are far from equally spread out.

“Small firms are grappling with high interest rates, energy costs much greater than they were a couple of years ago, and weak consumer demand. Two in five small firms said their revenues decreased over the final quarter of last year, with only a third saying they increased, showing that the shine has definitely come off the so-called ‘golden quarter’, to small firms’ detriment.

“The Government needs to foster an environment where small firms can grow, to the overall benefit of the economy, and to put this period of stagnation and shrinkage behind us once and for all. We have set out an ambitious but achievable programme for small business growth at the forthcoming Budget.

NOT ALL BAD NEWS while the UK has entered a technical recession new research from business and financial adviser Grant Thornton UK LLP finds that business revenue growth expectations have rebounded this month as inflation remains steady and interest rates were held for the fourth time in a row.

The firm’s latest Business Outlook Tracker, which surveyed 600 mid-

Over two thirds (69%) of respondents also expect their profits to increase – a significant +23pp rise from the last round and one of the highest levels recorded since January 2021. Those expecting their profits to decrease also dropped by -12pp.

As we head towards the Chancellor’s Budget on 6th March, business optimism around the outlook of the UK economy has also increased (+17pp) since December, to 75% - significantly above the rolling average (69%).

Schellion Horn, Partner and Head of Economic Consulting, Grant Thornton UK LLP, said: “It’s encouraging to see increased levels of optimism across our Tracker in this round. The number of respondents optimistic about the UK economy in February is much higher than we’ve seen recently, and higher than the rolling average since 2021, which shows a renewed sense of confidence in the market since December.

While it’s now been confirmed that the UK fell into a technical recession at the end of last year, businesses still have good reason to be feeling optimistic. Inflation has more than halved from its double digit high and remains steady, and interest rates seem to have reached their peak and are expected to drop through this year.

“Renewed confidence in the outlook of the UK economy in turn boosts confidence about businesses’ own growth potential and ability to increase investment across core areas - this is a recurring trend that we’ve seen in our Tracker. But it’s not just confidence in the UK’s economic performance that drives this, businesses also want certainty.

Certainty in how they expect the economy to perform and certainty around economic policy. It’s much harder for businesses to plan and confidently make investment decisions if there’s uncertainty.

“While optimism is high, with an upcoming Budget in March and election likely at some point this year, businesses need to seize this opportunity. The government and major parties are listening, so businesses should prioritise outlining what they want and need from government, to boost growth and productivity across the country.”

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Revitalising Hospitality: Essential Reforms For A Thriving Future 4

Issue 200

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By Giles Fuchs, Owner of the Burgh Island Hotel (www.burghisland.com) current vacancies has been labelled a ‘serious crisis’ by UK Hospitality, being 48% higher than pre-Covid. Home Secretary James Cleverly’s fivepoint immigration plan will only compound this issue, with 58% of the hospitality sector being made up of non-UK nationals. At Burgh Island, our Guest Relations, Events, and housekeeping teams are all shored up by global talent. Without them, operations would ground to a sudden halt.

Worryingly, the planned changes would stop companies from being able to pay workers 20% less for jobs on the shortage occupation list, a scheme allowing foreign workers to apply for roles more easily in times of domestic shortage. With the sector already suffering from shortages ranging from 10% for head chefs to 21% for production chefs, reducing the number of hospitality visas issued by up to 95% would drain the talent pool with devastating effect.

Offering a place to come together and socialise, and respite from the stresses of everyday life, the importance of the UK’s hospitality sector cannot be overstated. Even with unforeseen circumstances such as Covid, the industry is expanding at a rate of 5.9%—almost double the rate of the UK economy—experiencing growth faster than any sector, bar admin and support services, since 2009.

A testament to the Great British spirit, the sector has kept calm and carried on through hardships aplenty, but to sustain this progress requires active reform. However, this is tough due to various challenges, such as high taxation and labour shortages, which strain businesses. The relief provided in Chancellor Jeremy Hunt’s Autumn Statement was a welcome reprieve—but hospitality requires more than the bare minimum to continue providing a five-star service.

EXPANDING THE LABOUR TALENT POOL As a people-first sector, it is key to address the current labour shortages if the hospitality industry is to continue growing. The number of

If the sector must close its doors to applicants from overseas, the Government should consider reforming the Apprenticeship Levy.

Introduced in 2017, the levy requires all businesses with an annual wage bill of more than £3m to pay 0.5% of payroll costs into a training fund.

At present, the scheme is too restrictive, and introducing more flexibility, such as providing additional funding for short-term courses, would help persuade potential workers currently deterred by a 12-month commitment.

REDUCED RATES AND INVESTMENT The Autumn Statement allowed hospitality businesses to breathe a huge sigh of relief, bringing a welcome extension to the 75% business rate discount for another year, saving the average pub around £12,800 and small business £20,000.

With further tax cuts seemingly on the menu in the upcoming spring Budget, the Government should now look to reduce the business rates multiplier, currently at 51%, with an anticipated rise of 6.4% due to inflation. This impending increase will cost almost two-thirds of the sector in

excess of £150m and a temporary freeze would certainly help those struggling with high costs.

Alternatively, the Government should slash the sector’s 20% VAT rate temporarily—a measure that served as a lockdown lifeline for many hospitality businesses back in 2020. A reduction of 5-10% on certain items, such as hot food and drink, would ease the burden on businesses with weaker margins due to price inflation and labour shortages.

Currently, over a third 38% of UK hospitality operators will fail to make a profit without further support from the government. Lacking the margins to maintain operations, let alone invest in economy-driving growth, we face the gloomy prospect of passing the costs onto consumers—an unfortunate action already taken by 72% of operators—at a time when the public’s purse strings couldn’t possibly be pulled any tighter.

TAKING INITIATIVE DURING TOUGH TIMES Hospitality cannot pin all it hopes on a helping hand from the Chancellor. We’re fortunate to operate in the 10th most visited country globally, which provides us access to £214bn in custom—and we must do our utmost to ensure the UK remains a hotspot for those seeking adventure and entertainment, while continuing to serve the British public both physically and economically. That will require embracing long-term strategies that serve the needs of the present-day consumer. At Burgh Island, for instance, we are pooling our energy into providing guests with a sustainable stay by investing in green infrastructure, sourcing produce locally, and training our staff in energy efficiency—initiatives that are bound to attract the 78% of consumers that believe sustainability is crucial to an enjoyable experience.

With the Government and the sector working in partnership, we can support and grow an industry that is so fundamental to the cities, towns, and villages up and down the country.

Team GB Secures Five Gold Medals At Culinary Olympics Held in February in Stuttgart, the Culinary Olympics is the pinnacle of global chef competitions, elevating winners to the international stage. It is the oldest, largest, and most diverse cooking competition in the world, and it has taken place every four years since 1900. An incredible 2,000 chefs compete over five days.

The Team GB Craft Guild of Chefs Culinary Team has won an impressive haul of medals at this year’s Culinary Olympics, including five gold, one silver, one bronze and two diplomas of honours.

The ten competing Team GB members were managed by Peter Joyner and included chef captain Terry O’Riordan, and team chefs Wayne Corbett, Simon Webb, Nicola Harper, Yoana Marinova, Grahame Wickham, Rick Owens, Andy Saupe, Indika Jayasena and Rod Naylor.

FULL LIST OF AWARDS: Terry O’Riordan – Gold Grahame Wickham – Gold

Joyner, who shared his diary with the Craft Guild of Chefs, said:

Nicola Harper – Gold

“I couldn’t have been prouder of the team this year. Their hard work, dedication and talent shone through and we’re delighted to come home with a tranche of medals and achievement’s. It’s all about creating incredible culinary art with precision and perfection and increasingly important sustainability.

“I would urge all chefs to consider entering, it’s an incredible opportunity to showcase and develop skills on a world stage. I would also like to thank all the sponsors who supported us, we simply couldn’t do it without them.”

Rick Owens – Gold Wayne Corbett – Gold Simon Webb – Silver Indika Jayasena – Bronze Andy Saupe – Diploma of honour Rod Naylor – Diploma of honour

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UK Restaurant Market Thrives Amidst Economic Challenges: Valued at £18.6bn in 2023 CLH Digital

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The UK restaurant market exhibited resilience in 2023, reaching a valuation of £18.6 billion despite economic challenges marked by high inflation, the industry experienced a commendable growth rate of +4.4% during the same period, according to the latest insights from Lumina Intelligence’s Operator Data Index,

polarization, with premium brands such as The Ivy, Côte, and Miller & Carter thriving while mid-market brands faced struggles. The shifting preferences of consumers have notably favoured fast-growing brands like Flat Iron and Rudy’s Pizza, which offer high-quality experiences at accessible price points.

The report highlights that the overall eating out market achieved a slightly higher growth rate of +5.8%, indicating that restaurant closures and restricted consumer spending have posed challenges for further market expansion.

In an effort to boost profitability, restaurant groups have strategically rationalised their estates. Leading brands experienced a decline in estate size by a combined average of -2.6%, largely driven by mid-market chains undergoing estate restructuring to alleviate debt. Seizing this opportunity, stronger operators such as The Big Table Group increased their acquisition activity, aiming to consolidate market positioning, secure synergies, and expand their reach.

Notably, branded restaurants emerged as a success story in 2023, achieving a remarkable turnover growth of +7.7%. The market has witnessed a distinct

Sarah Hughes Brewery’s Snowflake Named CAMRA’s Champion Winter Beer of Britain 2024 The Campaign for Real Ale (CAMRA) has awarded Sarah Hughes Brewery’s Snowflake the title of Champion Winter Beer of Britain (CWBOB) 2024 at the Great British Beer Festival Winter.

The Champion Winter Beer of Britain competition marks the first day of CAMRA’s Great British Beer Festival Winter 2024, which is running from February 15-17 at Burton Town Hall, Burton-upon-Trent. The annual beer festival provides an opportunity to showcase the best traditional winter brews in the country, with categories such as barley wines, strong old ales and stouts.

Staffed by beer-loving volunteers, the Great British Beer Festival Winter brings hundreds of UK and international beers, plus real ciders and perries, to a different venue every two years.

Accredited European Beer Consumers Union beer judge and chair of the CWBOB judging panel Christine Cryne described Sarah Hughes’ beer as: “A beautiful amber barley wine.

The fruity, slightly spiced nose invited the drinker to indulge. The rich, smooth, sweet palate had orange spicy notes balanced by a growing bitterness, leading to a spicy dry bitterness. Remarkably moreish.”

Christine added: “The judges were impressed with the quality of the beers in the final and thought they all had something to say.”

Simon Massey, Director of Sarah Hughes Brewery and the Beacon Hotel said: “This is fantastic news!

Quality is what we strive for, and it is all down to the brilliant team who work in the brewery and the pub.

This batch of Snowflake was brewed in September and sold out in two weeks over the Christmas period.

We always put it out at the start of the Dudley Winter Ales Festival, where it sold out there too.

“I am very proud for my Head Brewer Ricky Follos. This is a massive achievement, and he should be very chuffed. The hard work really has paid off!

“The brewery closed in the mid 50s, but my uncle, John Hughes, reinstated the brewery in 1987. He had a vision of what it could be, and I hope this award makes Sarah Hughes Brewery and the Beacons Hotel pub a must-visit destination in the Back Country.”

In response to the struggles facing the pub and brewing trade, Simon said: “It is going to be another tough year for the industry. My overhead costs have doubled.”

The joint runners up in the competition were Elland Brewery’s 1872 Porter 6.5% ABV and Muirhouse Brewery’s Magnum Mild 4.5%.

Saving Hospitality in 2024: Action Stations... Let’s Focus on the People 6

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General election 2024: What do you want from the political parties who want your vote? What should the next government do to support the hospitality sector? Article on what we should be demanding of an incoming government.

Steven Hesketh (https://thehospitalityhero.com/) has over 30 years' experience in Visitor Economy/Hospitality Sector - spanning hotels, apart-hotels/serviced apartments, resorts, hostels, leisure clubs, student accommodation, property development, restaurants, cafes and retail outlets. Steven is also the Chair of Chester Hospitality Association and Vice-Chair of Liverpool Hospitality (Association), additionally Committee Member for UK Hospitality (Northern Region) proudly flying the flag for the great Visitor Economy Sector. As ‘The Hospitality Hero’ he is on a mission to wake up the hospitality management world, urging leaders to become savvy, innovative saviours of this beloved industry as it continues to face challenges in a difficult economic climate.

Here he shares his views on what’s needed from the government to support positive change and it’s all about the people:Before we dive into some of the specifics of what I believe needs to happen I want to address the narrative around hospitality first. Let’s start by tackling the controversial conversation around unemployment.

Unemployment figures in the UK constantly frustrate me.

Hospitality as an industry has so much to offer people across a huge breadth of skill sets - as an industry we have many jobs on offer to those out of work - the problem isn't that there are not any jobs -the problem is…

(i) the hospitality industry has got a bad rep, so it's not attractive to new talent as an industry to enter people are not choosing it as a career as they just see the bad press on all the closures, buy into the stress about working all hours, and not getting paid for it. This is a tragedy as there is so much opportunity in hospitality - Hospitality took me from being a window cleaner to a GM to an entrepreneur in this industry - it has so much to offer from a personal and professional development perspective - but people are shying away from the sector. We need better representation of hospitality within the education system to help bring in new blood from the younger generations. The education system needs to embrace the hospitality industry and support us in doing a PR job on it, so it is moved from the perception of a 'filler job' to an exciting and rewarding career. We need to save hospitality as it's an industry that gives so much.It’s crucial to place making of towns and cities and it plays an integral part in regions, national and global economics & employment - but it will die without respect and retention - we need to invest in educating, developing, training and supporting employees and operators. (ii) the hospitality industry can't afford to train people to the levels required - without some help. This is where I think Government initiatives need to lie - allocating some funds to hospitality operators to enable them to invest in the developing people so we can get back to being best in class in the UK when it comes to hospitality. A training fund for employers to use within their business for training teams - currently team training is done at the expense of the hospitality establishment -which few can afford, and therefore the levels of training are not being delivered at the heights they need to be, to deliver outstanding customer service which is essential to the overall customer experience, and therefore the reputation of the industry. A short term traineeship model is needed to support the cost to a business incurred to bring new people into the industry. (iii) the hospitality industry is being blocked by immigration laws from employing perceived low skilled employees, for example, such as a Barista, coming over from India to work in the sector - we have a need they have the skills - why can this not be enabled?

People are the lifeblood of hospitality, and hospitality is the lifeblood of communities. Whilst the industry is desperate for help with financial burdens such as business rates, VAT, and the cost of living crisis I feel first and foremost we need to focus on people. People make people fall in love with hospitality - people are hospitality -so let’s do what we can to get, and keep the best in class, and we’ll not only help our beloved industry survive, but we’ll enable it to thrive.

Alan Paton Wins the Great Sausage Roll Off 2024 The Red Lion in Barnes is delighted to announce that Alan ‘Sir Porketeer’ Paton won this year’s Great Sausage Roll Off – an annual competition to find the best sausage roll.

sauce. And third place went to Kat Dima, Head Baker of The Real Food Cafe in Tyndrum, for The Kilted Wonder – a pork and haggis sausage roll served with spicy ketchup.

Hosted by The Red Lion’s Managers, Angus McKean and Claire Morgan, £5,000 was raised on the night for Only a Pavement Away through tickets and sausage roll sales. Seventeen chefs, including The Red Lion’s own Angus McKean, cooked up their savoury treats and served them to the panel of esteemed judges – and the pastry loving audience.

Winner, Alan Paton, said: “I’m delighted to have won this year’s Roll Off. It’s such a great event and it’s an honour to spend time with my culinary companions – trying their creations and hearing their stories. This trophy will be displayed proudly – for all to see.”

As always, competitors descended on Barnes from all over the UK to showcase their wonderful and wacky creations. The entries comprised a vast range of flavours and ingredients – from pig cheek wrapped in croissant dough to harissa lamb with yoghurt dip.

Alan’s winning creation was a Suffolk Duroc pork and black pudding Battenburg with Yorkshire rhubarb curd. While second place went to Alec ‘The Weeping Chef’ Tomasso – for his handmade pig cheek cotechino sausage with croissant dough, crackling and tomato sauce powder, served with basil and spicy pepper

Angus McKean, Manager of The Red Lion, said: “Once again, the Great Sausage Roll Off was a fantastic event. The level of skill these chefs have is incredible and the passion that emanates out of all of them created an electric atmosphere – in the kitchen and for our audience.

“The judges had a difficult job to pick a winner. The calibre was so high – each entry was a delicious sausage roll delight. Thank you to everyone who entered and to the excellent panel of judges. A big thanks to everyone who joined us on the night, too. We raised £5,000 for Only a Pavement Away – a charity that’s close to all our hearts in the hospitality sector.”

Craft Union Relaunches ‘Love Your Local’ Charity Initiative With A Million-Pound Fundraising Goal Craft Union, part of award-winning Stonegate Group, is launching its ‘Make it a Million’ charity initiative as part of the group’s wider longstanding ‘Love Your Local’ programme, that raised in excess of £800,000 for charities nationwide in 2023. Craft Union is proud to support the Stonegate Group charity partner the Motor Neurone Disease Association as well as many local charities.

Since inception Craft Union has placed community values at its core. Its nurturing ethos is rooted in celebrating local pubs that are the beating heart of the communities they operate in and in 2022 the company picked up the national accolade of the Best Community Pub Operator. Known for providing a ‘home from home’ environment, there are now more than 560 Craft Union pubs in the UK. With community the cornerstone of the CU brand, charitable giving has been a central focus over the years.

In 2023, some of the company’s most significant fundraising achievements included the annual December Toy Appeal that raised a remarkable £32,000 for local causes and donated almost 2,000 hampers and sacks of gifts to help create a magical Christmas for those in need. An impressive £60,000 was also donated to local grass roots activities as part of the 2023 Love your Local Craft Union initiative.

One of the most noteworthy fundraisers was spearheaded by The Black Swan in Ripon, who collectively raised more than £48,000 for a local 15-year-old Ukrainian girl who tragically lost her family through an acci-

dent.

Frazer Grimbleby, Craft Union Director commented: “A huge thank you to the operators whose hard work culminated in the fantastic £800,000 fundraising total we reached last year. Craft Union is constantly growing and evolving, and we have ambitiously set our sights even higher, with a goal of £1,000,000 for 2024. The excitement and commitment our pubs have for reaching this goal underpins the huge support Craft Union pubs have for their communities and they are a credit to the company.”

For 2024 the Craft Union team has set its pubs the challenge of superseding its 2023 six-figure fundraising with the aim to smash the £1,000,000 mark with the Make it a Million campaign. From the official launch on Wednesday 14th February guests can nominate a community project or local charity for their local CU to support in the year ahead. Nominations will then be open to public voting, ensuring local communities are at the centre of the decision making.

More than 560 causes will be championed in the year ahead through the initiative and the community partners will be announced across the regions from Thursday 21st March onwards.

To find your local Craft Union pub to learn more about the charity nomination and voting process, please click here.

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Mayors of the North Unite with Sector at NTIA Summit to Call for Industry VAT Cut in Spring Budget so should sit within the Department of Culture, Media and Sport, with a minister in charge of a national strategy to support the industry. This would be a small step for the government, but a giant leap for the industry, so we were thrilled to hear Andy Burnham and his fellow Metro Mayors from the North and West Midlands endorse our idea. We now call on all political parties to pledge this in their own manifestos.”

The Night Time Industries Association (NTIA) hosted its third Night Time Economy Summit at the iconic Freight Island in Manchester on 8th and 9th of February, which saw a convergence of leaders from major cities, governance bodies, central government, and global night time economy experts calling for a widespread VAT cut in the spring budget.

The summit welcomed address from Sacha Lord (NTE Advisor GMCA) Figen Murray (Martyns Law) and Nina Kehagia (shesaid.so), with the Mayors of the North and West Midlands, Andy Burnham Mayor of Greater Manchester, Tracy Brabin Mayor of East Yorkshire, Andy Street Mayor of West Midlands & Steve Rotherham Mayor of Liverpool City Region comingtogether to discuss the pivotal role of the Night Time Economy in their regions.

During the discussion led by Andy Burnham, all the Metro Mayors got behind the campaign calling on the Government to reduce VAT. “This would save businesses and save jobs’ comments Sacha Lord. “Since the campaign started, this is the first time we have had heavy weight politicians get behind us.”

The Under Secretary of State & Minister for Small Medium Enterprise businesses, Kevin Hollinrake through recorded video message addressed considerations and initiatives to enhance and develop the night time industries in the future in the “Darkest Before the Dawn” NTIA Manifesto alongside Philip Kolvin KC. Author of ‘Darkest Before the Dawn’ Philip Kolvin KC said: “The night time economy is a key part of UK culture, and

Other highlights included exclusive keynote interviews with Keith Reilly, the founder of Fabric, the incredible Gok Wan and discussions on Removing Barriers To Culture featuring Suzanne Bull MBE (Attitude is Everything), ‘Mental Health within the Music Industry’ and ‘The Move Towards Sustainability Within The Night Time Economy’.

Michael Kill, CEO of the Night Time Industries Association said: “The Night Time Economy Summit 2024 in Manchester was not just a gathering; it was a seismic shift in our industry’s trajectory. With over 1600 delegates and 200 speakers from around the globe, it was a testament to the power of unity, inspiration, and purpose. We witnessed a community coming together with unparalleled engagement, contribution, and a shared vision for the future of nightlife. As I reflect on the event, one quote stands out: ‘The conference where you kiss a cheek and hug rather than shaking hands.’ It encapsulates the warmth, connectivity, and commitment to positive change that permeated every moment of this extraordinary summit.”

The Heights of Abraham Is All Set For Its Opening Weekend The Heights of Abraham, a unique and award-winning visitor attraction nestled in the heart of Derbyshire, is all set for its opening weekend, which is themed for Chinese New Year. There is lots to celebrate this year, as it will mark its ‘Golden Anniversary’ of 50 years since the owners Andrew and Vanessa Pugh first took over the estate, and 40 ‘Ruby anniversary’ years since their ingenious and daring move to install the UK’s first alpine cable car system, a novel mode of transport to enable visitors to scale the Heights of this enchanted hilltop in style to enjoy the incredible views from its perch looking across the Derwent Valley.

The weekend plans to be a dazzling and colourful spectacle with a Chinese Dragon dance troop performing throughout the opening day, swaying red and gold Oriental lanterns lighting up the enchanting landscape and themed bunting. Each visitor will receive a free fortune cookie as they step into the cable car journeying, adding a further mystical touch. The theme could not be better for the Heights, with the gold and red of the Chinese New Year theme mirroring the Gold and Ruby milestone anniversaries – in what must be auspicious opening event for a magical and pros-

perous season ahead.

Rupert Pugh, Development Director, and son of Mr and Mrs Pugh, commented, “We find themed weeks at the Heights to be an added pull for footfall, especially in this age of visual social media sharing, a visionary spectacle such as this will be both well received and shared – This year we have more themed events than ever with the celebratory year now about to begin. We therefore aim for an incremental increase in footfall due to these extra celebrations and their associated publicity, plus we are also extending our season. Our first festive celebration of lights is planned from November 22 to December 30th (exc 24-26 Dec) Another innovation for this year is the enhanced illumination of the Great Masson Cavern, which will be launched this Easter, making 2024 ‘The Year of Light and Colour’ in celebration of my family’s 50 year stewardship of this Derbyshire gem.”

The Heights of Abraham opens for the start of the 2024 season for February half term and the Chinese New Year Celebrations event on Sat 10th February, until Sunday 18th February. www.heightsofabraham.com

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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.

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Hospitality Sales Flat In January As Consumer Spending Is Squeezed Britain’s leading hospitality groups generated year-on-year like-for-like sales growth of just 0.1% in January, the latest CGA RSM Hospitality Business Tracker reveals.

The flat start to the year indicates pressure on consumers’ spending after a bumper festive season that saw the Tracker finish 8.8% ahead in December 2023. Trading was also constrained by Dry January resolutions, poor weather and further rail strikes.

The Tracker—produced by CGA by NIQ in partnership with RSM UK—indicates like-for-like sales growth of 0.9% for restaurants in January, while pubs’ trading finished 1.5% ahead.

After strong growth in December, bars suffered a 13.6% drop in January sales, while the on-the-go segment was 1.1% behind.

Trading patterns were even across the country, the Tracker shows.

Groups’ sales within the M25 in January were 0.7% up on last year, while sales outside it were exactly flat (0.0%).

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “After spending freely in the run-up to Christmas, consumers were clearly watching their outgoings very carefully in January. It is a reminder that while people remain eager to eat and drink out when they can, rising costs continue to limit discretionary spending. With hospitality operators’ margins also still squeezed by inflation, the sector needs sustained government support on taxes and other issues if it is to unleash its full potential to invest and create jobs.

Saxon Moseley, Leisure and Hospitality Partner at RSM UK, said: “Given the impact of successive storms Henk, Isha and Jocelyn that left many Brits sheltering at home in January alongside acute competition for scarce discretionary spending, these results demonstrate the appetite of consumers who continue to favour experiences over “things”. With ongoing cost pressures having already accounted for some recent high-profile restaurant closures, operators will be hoping that the continued fall in inflation, the prospect of interest rate cuts in the Spring and the Six Nations rugby will tempt consumers to venture out and support their local establishments.”

The Castle Inn Pub Celebrates Reopening Following Joint Investment With Punch Pubs & Co Photo Credit Matthew Holland Photography Congleton locals are rejoicing following the Castle Inn pub’s reopening!

The popular pub, which lies in the rural outskirts of Congleton, reopened this February following a joint circa. £160k investment with independent pub company Punch Pubs & Co. Opening with a fresh new look, the pub has been revived under new management as husband-and-wife team, Paul and Karen Brown, have stepped-in to bring back the adored local. No strangers to the industry, Paul and Karen were at the helm of a nearby pub for over a decade but are now keen to put the Castle Inn firmly back on the map and at the heart of its community again.

Paul said: “We were very much looking forward to reopening the Castle Inn, and after a busy Christmas in our last pub, we were excited to begin our new venture.

“We’ve had some excellent feedback so far and the response we’ve had online has been overwhelming.

Everyone has been so supportive!”

New faces behind the bar aren’t the only changes at the Castle Inn. As part of the investment with Punch

Pubs, the 200-year-old venue has undergone a small transformation which includes new ceilings and flooring, as well as a revamp throughout.

Paul said: “It was important for us to understand what our guests’ needs were. The pub has been a popular spot within Congleton for many years, and we want to be the place where they return and make many more happy memories. We’ve listened and taken their feedback on board.”

The Castle Inn will cater to various customers, from those dining-in with their families, to dog walkers, hikers or guests who are simply stopping by for a drink, or two.

Punch Pubs & Co Operations Manager Harry Bourne said: “I’m really excited to be working with Paul and Karen and getting the Castle back open and thriving at the heart of the community. Paul and Karen are fantastic operators with a breadth of experience in the industry. I’m looking forwards to working closely with them to see how far we can really take this fantastic pub.”

With big shoes to fill, Paul, Karen and the rest of the team at the Castle are more than prepared for their next venture and are ready to help create and be a part of many more happy memories in the future.

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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.

Hydes Brewery To Invest Millions In Its Pub Estate Throughout The Year Salford-based brewer and pub retailer Hydes has committed to a multimillion, seven-figure investment programme across its pub estate throughout the remainder of 2024.

The family-owned independent business, which marked its 160th anniversary last year, will begin the investment programme with a refurbishment of its award-winning pub and boutique hotel, The Abel Heywood, based in Manchester’s vibrant Northern Quarter.

Acquired by Hydes in 2015, The Abel Heywood will close on 25th February for a full interior refurbishment including new booth seating, modernisation of existing Victorian-style decor, new external signage, lighting and a revitalisation of the bar areas.

Hydes is committing £200k investment to the project and will re-open the characterful pub to customers on 9th March. The on-site boutique hotel, which is popular with visitors to Manchester, has a 99% occupancy rate and will remain open throughout the renovations.

The investment forms part of a wider multi-million-pound programme planned for other key sites in Hydes’ portfolio including significant investments at The Boat House at Parkgate on the Wirral, The Nursery Inn at Heaton Norris, Stockport and The Mount Inn at Chester. The investment total will run into seven figures for the year including smaller-scale refurbishments at a number of additional Hydes pubs.

Last year Hydes committed over £4 million worth of investment in its estate. The Jolly Thresher in Lymm and The John Millington in Cheadle Hulme both underwent extensive refurbishments. Further investments

were made at various other sites including The Sam Brooks in Sale, The Golden Lion in Rossett and Alfreds in Macclesfield.

In October 2022, Hydes completed its first freehold acquisition since 2015, purchasing the former police station in Heswall. Named after the architect of the original building, The Harry Beswick, cost over £3.6m and opened its doors as Hydes’ newest premium pub and dining venue in November 2023.

Adam Mayers, managing director of Hydes commented: “The Abel Heywood is a key venue and kicks off a series of investments that will see us continuing to commit to the ongoing refurbishments of all pubs in our estate. This follows significant investment programmes for the previous two years, resulting in the revitalisation of multiple sites.

The Abel Heywood, with its adjoined 15 room boutique hotel, is a firm favourite in the city’s Northern Quarter and this investment will enable it to build on the success and reputation it has established since we first acquired it nearly a decade ago.

“Starting with The Abel Heywood, our ongoing investment in the estate not only highlights the commitment to delivering exceptional customer experience, products and services but also underpins the integral role in the communities it serves.

Investment in our pubs and our people is top priority at Hydes and this will continue throughout the coming year, strengthening our offering and enhancing the overall experience for all our customers and guests.”

SiteMinder’s Hotel Booking Trends Reveals Leading Revenue Sources for UK Hotels 14

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for a change in the mix of travellers arriving at their doorstep, by revising their marketing strategies to reach the world’s fastest-growing travel sources and gaining intelligence on these potential customers to maximise their revenues.”

1-20 rooms

All properties

Off-Peak Luxury and Mr and Mrs Smith both made SiteMinder’s Top 12 list for UK small properties, in 7th and 11th place, respectively. This correlates with the importance of weekend getaways and short staycations for UK hotels, with 96% of UK hotel stays under four nights, and 86% being 1-2 nights, compared to the 81% global average. It also reaffirms the enduring importance of domestic travel for small properties, which received roughly half of their bookings from within the UK. The new findings from SiteMinder, the name behind the only software platform that unlocks the full revenue potential of hotels, are based on the total gross revenue generated for UK accommodation businesses via the company’s platform.

Aligning with rebounding international arrivals––which as a whole grew 17% year-on-year to a majority of all UK check-ins––China’s Trip.com rose from eleventh to seventh place in SiteMinder’s Top 12 list of revenue sources, while Asia Pacific’s Agoda climbed one spot to fifth.

Reflecting on growing Asian outbound travel, SiteMinder’s Chief Growth Officer, Trent Innes, says: “UK hotels would do well to prepare

SiteMinder’s vice president of ecosystem and strategic partnerships, James Bishop, says of the findings: “Despite no newcomers this year, we see extensive mobility within our Top 12 lists––for example the growth of Trip.com, Agoda and HRS––indicating intense competition to sell hotel inventory in the UK.” SiteMinder’s Hotel Booking Trends report is the most authoritative analysis of hotel bookings made by the world’s travellers. It is based on booking data from more than 41,000 hotel customers, which in 2023 used SiteMinder’s platform to secure over 115 million bookings valued at above US$45 billion in revenue. Hoteliers are invited to a UK webinar on February 29 for a deep-dive on the report.

Comedian Russell Kane To Host The Burnt Chef Project’s Gala Dinner The Burnt Chef Project’s Gala Dinner Love Hospitality is set to be ‘a night to remember’ with comedian, writer and actor Russell Kane announced as the event’s host.

and support the work of the not-for-profit organisation.

Understanding the importance of encouraging conversation and reducing the stigma that surrounds mental health, not just in hospitality, but in all aspects of modern life, Kane will bring his wit and his ever-popular topical rants to the Love Hospitality audience.

also someone who understands the importance of conversation when it comes to mental health support.

Kris Hall, founder and chief executive of The Burnt Chef Project, said: Kane has regularly campaigned for more open conversations on mental health challenges, becoming an ambassa- “Russell Kane is the perfect host for Love Hospitality, not just because he’s dor for the Campaign Against Living Miserably (CALM) and Rethink Mental Illness in the process. an internationally renowned comedian, actor and author, but because he’s

Kane has openly spoken about overcoming his own depression and anxiety As one of the biggest fundraising events of the year for The Burnt Chef Project, the evening will also see a host and how the power of both talking and humour can have a place in that of activities including charity auctions,updates from key individuals and further awareness of how to get involved process.

“Love Hospitality is the place to be on the 25th March. Coinciding with the first day of HRC 2024, the Gala Dinner is set to be a spectacular night of celebration, recognition and, thanks in part to Kane hosting; humour.

Being surrounded by some of the industry’s most influential individuals and future stars will be a truly unique opportunity and one not to be missed.”

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

Guinness Six Nations Delivers Good Growth For The On Trade

The Guinness six nations rugby tournament is providing a welcome boost to the licensed on trade!

In round 2 of the Guinness Six Nations, France returned to winning ways against Scotland but only after the TMO denied Scotland a match winning try.

Saturday’s second match saw England come back from a 5-14 scoreline at half time to prevail with a narrow 16-14 victory against Wales. On Sunday, Ireland continued its strong form, winning by 36 points against Italy, keeping the Azzuri scoreless in the process.

Off the pitch, the good news is that pubs saw a decent uplift in sales of draught beer and cider of 2.3% versus 2023 and 14.2% versus the other weekends in 2024 thus far, with the Scottish fans topping the number of pints consumed, despite their last minute disappointment. Round 2 gave pubs and bars a reason to cheer as 25.6 million pints were served. In addition to this was an increase in footfall, as the rugby enticed +6.8% more consumers vs. 2023 to visit, driven by strong increases in Sunday trade.

Suburbia and Rural led the way +10.5% and +11% respectively. City Centres also bounced back this week with thankfully no rail strikes and, as a result, footfall grew by +4.1%.

All of this meant that the average pub enjoyed draught sales of 675 pints over the weekend, which was an extra 84 pints, equating to a £3,118 income generator.

England fans celebrated their win with an extra 104

pints consumed per venue, while Scottish fans drowned their sorrows with an uplift of 112 pints per venue. Wales followed with 48 extra pints per venue as their team went down to England.

Overall, the Beer & Cider Category was up +2.3% driven by Ale, Stout and Apple Cider, with Ale the biggest winner.

Interestingly, we can see a shift to lower abv brands with Core Lager & World 4% virtually flat vs. 2023 whereas World Lager & especially Premium Lager lost out, with Premium Lager losing category share and declining -10.8% vs 2023.

Average consumer dwell time grew at a total level to 133 mins vs. 131 mins in the same week last year (+1.3%) with City Centres driving the highest growth +2.3%. Plus all locations benefitted from an increased consumer visit length.

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How Caterers Can Grow in Trying Times: Navigating the National Living Wage Hike 16

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By Damon Anderson, UK MD at Employment Hero (https://employmenthero.com/) This is undoubtedly going to be a challenge. But it is also a good excuse to take a step back and reconsider how your recruitment and people management is going - and making sure it is both efficient and an effective machine for growth.

1. MAXIMISING PRODUCTIVITY THROUGH TRAINING AND COLLABORATION Given escalating labour costs, it's imperative to maximise the productivity of your existing workforce. Rather than fixating solely on the challenge of hiring fewer employees, businesses ought to prioritise extracting the utmost potential from each team member.

The hospitality sector is not starting 2024 with the confidence of other sectors.

A recent survey conducted by my company, Employment Hero, involving 540 leaders of small and medium-sized enterprises (SMEs,) revealed that the hospitality and retail sectors are the least optimistic about significant growth this year. Only 19% of them are "extremely confident" in their business's potential for expansion. This group was also the least convinced that their business has returned to its pre-pandemic health.

As one of the country’s largest private sector employers, people management is always top of mind for those in hospitality. It’s both a significant challenge and a crucial route to success.

THE BIG CHALLENGE ON THE HORIZON: THE NATIONAL LIVING WAGE HIKE One significant concern for many in the sector is the upcoming raise to the National Living Wage in the UK, scheduled to increase to £11.44 per hour in April. This will now apply to workers aged 21 and older, instead of the previous threshold of 23 and up. In our research, 26% of retailers said this change would lead them to hire fewer people than they ideally would, and a substantial 33% a need to increase prices to make up for it.

One effective approach is to invest in comprehensive training programs, equipping employees with the skills and knowledge necessary to thrive in their respective roles. Pairing new hires with seasoned staff members, even if it means temporarily overstaffing your establishment, can provide invaluable learning opportunities through observation and mentorship.

Regular check-ins, where employees are encouraged to offer feedback on their daily tasks and propose enhancements, can prove immensely beneficial. Employees often possess unique insights into their roles that management would simply never see. Fostering an open and collaborative environment where team members feel empowered to voice their ideas for improvement not only enhances operational efficiency but also cultivates a sense of ownership among employees, bolstering the overall success of the business.

2. DIVERSIFYING RECRUITMENT CHANNELS For too long recruitment has been split into two extremes. On one side is the recruitment that is essentially “free” but can be quite slow and ineffective - think putting a job ad in the window of your venue. This gives you little opportunity to survey the wider field of potential candidates and can be very slow when the general job market is tight.

On the other side are the more expensive recruitment channels which often don’t make sense for retailers looking to hire a lot of staff fast. Job posting boards like Indeed can cost over £1000 a role based on the website’s recommended settings, although this varies based on location.

A recruitment consultant is also far from cheap.

We’re trying to change that at Employment Hero with the AI-powered SmartMatch. This technology can match individual candidates with every single job on our platform. We can literally queue up talent for every single job so that it can flow into a business like water from a tap. Job boards can’t replicate this service because they don’t understand which jobs exist, only vacant jobs that employers are prepared to pay to advertise.

This streamlines tasks that were once manual or fragmented, saving business owners time and money, and ensuring they hire the best talent while remaining compliant.

By expanding their recruitment horizons, retailers can not only save on costs but also tap into a larger pool of candidates, bringing fresh perspectives and skills to the team.

3. EMBRACE TECHNOLOGY Technology is crucial for making your business as efficient as possible.

Automation tools, inventory management systems, and data analytics can streamline processes, reduce manual workload, and pinpoint areas for improvement.

As an obvious upgrade, advanced point-of-sale systems can not only speed up transactions but also provide valuable data on customer preferences and buying patterns. This data, when analysed effectively, can inform strategic decisions, optimise inventory levels, and improve overall customer satisfaction.

But far greater uses of technology are on the horizon as AI tools find their way through the business world. Already you can use generative AI tools to get through paperwork like job descriptions and product information more quickly. This will be just the start. The key thing is to embrace change.

FINAL THOUGHT: GET READY FOR CHANGE, ALL THE TIME Hospitality’s people management challenges are far from new. There is no magical button to press to solve all of the issues that will come up from wage hikes to higher energy bills to business rates. But a willingness to embrace change is the best tool to have to get through it.

Hotel Indigo Newcastle Transformation Takes Shape With New Owners’ Plans KE Hotels, a growing independent hotel owner and operator, has announced its innovative plans for the transformation of Hotel Indigo Newcastle this Spring.

Since taking over the property in March 2023, KE Hotels has embarked on an extensive £2 million refurbishment project planned to upgrade their guest’s experience and redefine the hotel’s position within the industry and city centre.

The ongoing renovations include hotel rooms, reception, lobby, and connecting restaurant. The rooms, undergoing a modern and inviting redesign, will look to create a more homely atmosphere with well-equipped interiors. The lounge and hotel reception areas are also being renovated to offer guests a more friendly and seamless experience, ensuring that every guest feels at home from the moment they arrive.

KE Hotels upgrade for Hotel Indigo Newcastle focuses on creating an environment and service that provides more than just accommodation but a memorable experience for those visiting Newcastle. The new and improved Hotel plans to cater to a wider audience, from those travelling for business and looking for a relaxed and well-connected space to those visiting the city, whether that be for an event, night out or weekend away.

Located right in the centre of Newcastle, Hotel Indigo’s prime location is the perfect destination for those visiting the region, with easy access to local attractions and public transport.

KE Hotels has also expressed its dedication to building strong connections with the local community, creating Hotel Indigo Newcastle as a welcoming hub for both locals and visitors. Engaging and collaborating with neighbouring businesses and residents, KE Hotels is also dedicated to getting involved with local initiatives and charities that create a positive impact on the development of the city centre and surrounding communities.

Josh Watts, Operation and Commercial Director of KE Hotels, shared his enthusiasm about the transformation; “We’re delighted for Hotel Indigo Newcastle to join KE Hotel’s growing portfolio and commitment to excellence within the hotel and hospitality industry. Our vision is to create a Boutique Hotel where our guests can enjoy a relaxing and modern space suitable for every occasion.

We wanted to create an environment that highlights and compliments Newcastle’s rich history and unique charm, as well as involving the brand to play an active part in helping develop the city centre and supporting communities.

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How Hospitality Businesses Can Weather The Economic Headwinds

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By Rosalind Catto, business advisory partner and Head of Hospitality and Tourism, Johnston Carmichael (www.johnstoncarmichael.com)

It’s been a stormy start to the year, and the economic headwinds haven’t been any more forgiving.

the knowledge to quickly adapt pricing for room rates, menus and products is key to remaining profitable in this ever-changing economy.

The hospitality sector has shown remarkable resilience in recent years but even the most buoyant businesses are likely to feel squeezed on all fronts as we march further into 2024.

Faced with what seems an inevitable ongoing reduction in demand across the sector, keeping the consumer offering fresh and appealing, with friendly and knowledgeable service is key. The more successful businesses are those who have been innovative with their offering and tried new things, including food and drink themes, menu variations and entertainment. Some of these do take modest additional investment and a degree of risk when cash is tight, but often the greater risk in challenging times lies in standing still.

Not only are they facing increased borrowing costs, energy price increases, staff shortages coupled with increased wage costs and increases in direct food and drink costs, the cost-ofliving crisis has led to a decline in bookings and consumer spend.

Businesses that have navigated their way successfully through the past of couple of years, have done so by being on the front foot, by remaining agile enough to adapt their businesses to manage these turbulent conditions.

Key to this is having access to current and regular financial information. Whether prepared internally by the business or outsourced to an accountant, this will information allow the business to monitor their profit and loss, cash flow and vitally track its key performance indicators (KPIs).

KPIs for the hospitality industry will vary depending on the individual business but keeping track of KPI data, for example, revenue, occupancy or food and beverage sales will allow a business to make effective decisions based on previous performance and identify the various factors that affect the business’s performance. Having

Engaging with stakeholders is vital to gauge performance. Regular consumer and staff feedback can help inform modifications to service offerings, with the added benefit of enhancing engagement and loyalty. External professional advisers with sector expertise can also be used as a sounding board for potential new ideas, looking at “what if?” scenarios that can make the critical difference in key decisions.

Every business has its own unique challenges dependent on how it is set-up financially but crucial for most businesses is to: • Review the operating model during the off season and seek to minimise costs as much as possible but not to the extent that they cannot meet demand later in the year.

• Critically, engage with their suppliers and creditors. This might require agreeing delayed payment terms but with full disclosure about the current situation and future prospects.

• On longer term debt – are there options for repayment holidays or consider refinancing.

• Cash flow forecasting is critical to allow above decisions to be made.

The Longest Champagne Bar in the Lakes to Open in Bowness this March

The longest Champagne bar in the Lake District, Errol’s of Bowness will open in March. The site, which sits below luxury aparthotel, The Rockefeller, has been transformed with a six-figure investment into an elegant cocktail bar complete with velvet booths, a marble bar top, bistro windows and a champagne vending machine – the only one of its kind in the Lake District.

Due to open mid-March 2024, the venture is the latest development from the Lakes Luxury Club, a portfolio of premium apartments across the Lake District as holiday lets. This venture into hospitality demonstrates a positive outlook for Bowness’s development from the successful Manchester-based property company.

The bar joins a growing cohort of hospitality businesses offering a more premium product and service.

To facilitate a successful launch, the Lakes Luxury Club have made two prominent hires bringing hospitality, operations and marketing expertise to the opening team.

Eduard Vasille joins the team as General Manager, overseeing the bar’s menus, operations and team development. With a wealth of experience from national operators like D&D and Soho House, his menus will showcase the art of a great cocktail, using a curated spirits selection and world-class technique. Other experience includes working within local establishments, demonstrating an astute understanding

of the local market and what it takes to impress the discerning locals and visitors.

Nettle Hospitality have joined as the marketing and PR partner, bringing experience from brands in London and Manchester. Having worked with bars on the UK Top 50 Cocktail Bars list, and a variety of independent operators, their strategic approach and industry experience has been brought on board to support the launch.

Fiona King, spokesperson for the Lakes Luxury Club says, “Bowness is a hive of activity throughout the year now, not jus tin high season. This is presenting opportunities to give locals and visitors something unique that you might usually find in London or Manchester in a relaxed Lake District atmosphere.”

“There’s a fantastic offering of pubs, cafés and afternoon teas within the local area, but we wanted to bring something new. We’ve steered clear of themes that have been executed well by other businesses – literary references, nature, boating – and leaned into the architectural heritage of our building which used to be a bank.”

“This renovation demonstrates our investment into the area, in which we’ve seen exponential growth within our sector: luxury tourism. We are extremely excited to showcase a little luxury, bringing excellent cocktails and service to both residents and tourists.”

New Director For Southern Contracts, Kelly Young based commercial laundry and kitchen appliance providers, Southern Contracts, are pleased to announce the appointment of a new director.

that she has accepted the new role based on evidence that she is an ideal fit for her new title.

Having joined the team back in July 2021, Kelly Young was originally employed as an office administrator but has now been promoted to Executive Sales Director.

“We are confident that with her depth and understanding of our products, Kelly will be key in continuing to preserve the first-class friendly care on which we pride ourselves, as a family run business.”

Kicking her career off with a distinction in her BTEC National Diploma in Uniformed Public Services, she went on to work for her previous employer for 10 years. Since then, she’s proven to be an essential cog in the day to day operations of Southern Contracts, which is why she has now been elevated to director.

In her spare time, Kelly is busy with her young family but given the opportunity, likes to swim, read or just spend quality time with her family and friends.

Managing Director, Adam Elphinstone said: “Kelly possesses a great deal of experience around product purchasing and provision strategy, logistics and producing delivery notes.

“We have been impressed with her friendly contribution to our team and she has been excellent in dealing with many of our larger clients. We are delighted

The promotion and expansion of the team follows a surge in demand for their services and products over the past few years and Southern Contracts are currently experiencing their largest growth, since their formation sixty years ago.

For more information about products and services on offer, contact Southern Contracts’ expert team of technical staff to provide guidance and advice through every aspect of your purchase and ongoing commitment to service, please telephone 03301 222888 or visit www.southerncontracts.co.uk.

Free Guide To Help Pubs And Bars Boost Sales Of Low And Alcohol-Free Drink 22

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people stay within the CMO’s low-risk guidelines of 14 units a week while socialising any day of the week at pubs across the UK. We hope the guide helps venues further embrace the category, identify some great ideas and boost their sales of low and alcohol-free.”

Drinkaware has launched a free guide for the on-trade on how to boost their sales of low and alcohol-free products.

The guide features five publicans from Leeds, Marylebone, Bermondsey, the Forest of Dean and Reigate, who share their experiences and insights on how to enhance customer experiences and maximise sales of low and alcohol-free drinks.

Laura Willoughby, the founder of the mindful drinking movement Club Soda, who’s been helping consumers and venues discover alcohol-free drinks since 2015, said: “No business likes to miss revenue; an estimated £800m is lost to hospitality when consumers order tap water, so now is the time to review your drink range and make sure you have drinks for everyone. We are chuffed to have teamed up with Drinkaware to provide a free training guide to make this easier, and we’re excited that we have got some of our favourite venues to share their top tips on how to pick a winning range and execute it well. Request the guide, share it with your team and delight your customers with some new drinks!”

The interactive guide includes key statistics, engaging videos and actionable tips to get started straight away, including: • How to successfully bring in more customers • How to upsell and boost sales of low and alcohol-free products • Who is buying low and alcohol-free in 2024 • What can staff do to promote low and alcohol-free products • How the visibility of low and alcohol-free products contributes to sales Drinkaware worked with Club Soda, a leading mindful drinking movement, along with Punch Pubs & Co, Star Pubs & Bars and Admiral Taverns. The guide will be distributed to more than 5,200 venues across the UK. The guide is also freely available online through this link.

Jimmy Adams, from the Lucky Saint pub in Marylebone, shared his key insights and noted that “over 73% of the UK population are now moderating”, which contributes to Global Market Insights predicting that the alcohol-free beer market will double over the next ten years.

Rowan Smith from The Hide in Bermondsey has seen more low and alcohol-free drinks being sold in the middle of the week and said, “Just because people are choosing not to drink, or not drink, that day, doesn’t mean they don’t want to celebrate and socialise.”

Hari Fell from The Tudor Farmhouse, Forest of Dean, has seen more low and alcohol-free drinks sold at her events.

Adam Jones, the charity Drinkaware’s Director of Business Development and Partnerships, said: “This free guide is a great example of how Drinkaware and our partners in the industry can work together to share key insights and knowledge. We know, and our research shows, that pubs play an important role in many communities, and so are ideally placed to help continue the growth of low and alcohol-free options.

“Moderating and swapping alcoholic drinks for low and alcohol-free alternatives can be a great way to help

Clive Chesser, the CEO of Punch Pubs & Co, said: “We know more people than ever are purchasing low and no-alcohol drinks and we want them to feel welcome and catered for in all our community pubs across the country.

“We’re committed to responsible consumption and would urge all pubs to showcase low and no products with pride to demonstrate value and quality.”

Lawson Mounstevens, the Managing Director of Star Pubs & Bars, said: “There is an expectation now that pubs have low and alcohol-free drinks available. We want our pubs to be leading the field in this growing market and alongside Drinkaware and other industry leaders, materials like this will provide our people with the knowledge to do just that.”

Emma McClarkin, the CEO of the British Beer & Pub Association, said: “With the low and no market continuing to show strong growth and consumer interest remaining high, it is great to see this guidance from Drinkaware and Club Soda to help support licensees to make the most of opportunities presented through the no and low alcohol category and to ensure these products are presented in the way that delivers the best possible consumer experience. In particular, where sufficient consumer demand supports, for low and no beer served on draught as a way for those who are seeking low and no options to enjoy the full pub experience.”

If you want to get the freely available guide for yourself, then follow this link to download the resources today through this link.

For more information on Drinkaware, visit our website www.drinkaware.co.uk

Institute Of Hospitality Announce ‘Thrive In The North Of England’ Industry Conference exciting to be able to deliver focused activities for local businesses where they can meet like-minded individuals, exchange ideas, share experiences and build meaningful connections.”

A major conference organised by the Institute of Hospitality’s North Region is bringing together some leading business and industry speakers to discuss and inspire local hospitality businesses to thrive in the North of England.

THE FULL LIST OF SPEAKERS AND PANELLISTS FOR THE THRIVE IN THE NORTH – INSTITUTE OF HOSPITALITY CONFERENCE ARE:

The Thrive In the North – Institute Of Hospitality Conference on 6 March 2024 at the Royal Armouries Museum, Leeds, England, UK, will feature well-known and local speakers, including Leon Lloyd, Government Advisor & Former England Rugby Player, Institute of Hospitality CEO Robert Richardson FIH MI, Sacha Lord, Night Time Economy Advisor for Greater Manchester & Founder of the Warehouse Project, Kris Hall MIH, Founder of The Burnt Chef Project, Entrepreneur and inspirational speaker Stefan Wissenbach, and Paul Askew, Chef/Patron of Art School Liverpool, amongst many others.

Matt Townley FIH MI, Group Operations Director at Dakota Hotels Manchester and the Institute’s North of England regional chair commented: “Our inaugural Institute event in the North provides everyone locally with an incredible opportunity to connect with industry experts and fellow hospitality professionals in a lively and engaging atmosphere.

Matt continued: “The day’s conference is a ‘melting pot’ for anyone who works in the hospitality industry or related sectors, regardless of whether they are just starting out or a seasoned professional. We’ve made the day interactive as well as fun with networking an essential element of the day.”

• Matt Townley FIH MI, IoH North Region Chair and Group Operations Director at Dakota Hotels Manchester • Robert Richardson FIH MI, IoH CEO • Sacha Lord, Night Time Economy Advisor for Greater Manchester & Founder of Warehouse Project • Craig Bancroft FIH MI, Managing Director Northcote • Kris Hall MIH, The Burnt Chef Project • Thom Hetherington, Holden Media • Stefan Wissenbach, Entrepreneur & Inspirational Speaker • Paul Askew, Chef/Patron Art School Liverpool • Lisa Goodwin-Allen, Executive Chef Northcote

“We have a dynamic hospitality industry in the North of England, and we are passionate about helping businesses locally to ‘thrive’ during the current cost and staff challenges we all face. We are confident that the expertise on offer at this event will help many local businesses find solutions to prosper”, concluded Matt.

• Leon Lloyd, Government Advisor & Former England Rugby Player

Attendees will gain insights into industry trends across the diverse hospitality sector, receive tips on leadership and business strategies, and take away enhanced skills and knowledge they can apply to their businesses and careers.

• Matt Farrell, GSG Hospitality

As Institute of Hospitality CEO Robert Richardson FIH MI said: “Our local Northern regional committee have worked tirelessly to provide a full and relevant hospitality conference schedule. Our industry is continually being challenged and with the Institute now having an active local team in the North of England it is

• Tom Fehley, former Special Forces Officer • Richard Palmer, Devonshire Arms Group • Hirishikesh Dessai, Chef/Patron at Furlam Hall • Paul Heathcote MBE. To book tickets please follow this link.

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Greene King Announces Further Support For Team Members With Brand New Fertility & IVF Treatment Policy “We understand this can be an extremely anxious time for anyone undergoing or supporting a partner or surrogate through fertility treatment, which can have an emotional, physical and financial impact, especially if treatment is unsuccessful.

Greene King has announced its brand-new inclusive Fertility & IVF Treatment Policy today, the latest addition to its suite of family-friendly policies.

The initiative is the latest addition to Greene King’s suite of family-friendly policies.

When announcing the news, Greene King said it recognises that every person’s experience of fertility treatment is unique and different, with no two experiences the same.

“It’s important as an inclusive employer, that we are there to support all our team members, so that they can balance their working lives with something on such a significant personal scale and help to minimise any worry that taking additional leave can cause.”

Line managers will be provided with a guide to advise on how they can best support people going through a fertility journey, and team members and their families can also access help, support and resources from the Greene King’s Employee Assistance Programme (EAP) which is available 24/7, all year round.

To make sure the new Fertility & IVF Treatment Policy was inclusive for all its team members, it consulted with all four of its employee led inclusion groups (ELIGs), to ensure that everyone’s circumstances would be represented within

Andrew Bush, Chief People and Transformation Officer, said: “When we were reviewing our family policies it was clear that we needed to include a Fertility & IVF Treatment Policy that was inclusive for all, as not everyone’s journey to starting a family is the same.

the policy.

In addition, Greene King will be adding an updated Carers Leave policy, ahead of new employment legislation coming into force in April.

Oakman to Demerge The Seafood Pub Company Following First-Half Sales Growth Oakman Group is demerging its Seafood Pub Company division, which it secured three years ago and had grown to 11 sites. The Seafood Pub Company was founded in 2011 by Jocelyn Neve, with Oakman Group acquiring its then six-pub portfolio and intellectual property at the beginning of 2021, and subsequently adding five further sites to the portfolio.

The Seafood Pub Company is currently being demerged from Oakman and will move forward under the sole ownership and direction of Dermot King,” the group said. Presently, the portfolio consists of the Derby Arms in Longridge ,Alma Inn in Colne, the, the Farmers Arms in Great Eccleston, the Fenwick in Claughton, , the Grand Junction Arms in Tring, the Fleece in Ilkley ,the Hesketh Arms in Rufford, the Pointer in Brill and the Three Locks in Stoke Hammond the Navigation Inn in Lapworth.

Following the demerger, Oakman will comprise 33 operating sites and five pipeline sites.

Mr King has owned the Seafood Pub Company brand since its 2021 acquisition, with Oakman running it under a management deal. The deal means Oakman will end the contract and King will run it as an independent business.

The company revealed the divestment as part of its financial reporting for the year ending 2 July 2023. During this period, sales rose by more than 6% from £54.4m to £57.8m.

The group also reported that for the five weeks ending on 31 December 2023, the core Oakman Inns business delivered sales of £7.7m, representing an increase of 9.5% on the prior year and like-for-like growth of 4.5%.

The positive Christmas trading continued a trend of gradual improvement in performance, following a more challenging start to the first half of 2023 driven by the unseasonably poor weather in July and August.

Furthermore, the business revealed that in the second half of 2023 it achieved group sales of £32.3m, a 4.1% increase versus the prior year.

Oakman’s CEO, Peter Borg-Neal, commented: “External trading conditions remain challenging. However, I am delighted with the way the whole team has come together to deliver significant profit recovery over the past six months.

“The business is in great shape to meet the near-term challenges we face and to deliver significant growth in the medium-term.”

Gail's Bakery, PizzaExpress, Lore Group and More to Headline TechX at HRC 2024 HRC, part of Food, Drink & Hospitality Week, has unveiled the programme for the TechX stage at this year’s event, packed with discussions centring around opportunities and best practice in the world of hospitality technology.

across the three days of the show, looking at topics including retaining customers through loyalty, rebuilding a fractured tech stack, modernising shift patterns and how your organisation can become ‘change ready’.

Taking place on 25-27 March at ExCeL London, HRC is the ultimate business event for the UK hospitality industry, with dedicated sections covering hospitality tech, foodservice, professional kitchen equipment and furniture, interiors & tableware.

Fletcher comments: “We are delighted to be partnering with HRC for the biggest hospitality trade show in March 2024. Tech on Toast exists to support operators navigate the challenges of buying and managing hospitality technology.

The seminar programme for the show’s TechX stage will kick off with a session examining how tech-powered labour productivity tools can improve margins and result in happier teams and customers.

PizzaExpress Productivity & Change Director Graham Fenwick, Sector Labour Productivity Speciality Karine Coen, Gail’a Bakery Operations Director Edyta Stec, Ballie Ballerson MD Travis Fish and Chantal Wilson, Interim People Director at NQ64 Arcade Bars, will be discussing how these tools can be coupled with great leadership and well-connected teams to optimise the guest experience.

Generative AI will also be top of the agenda at this year’s event, as a panel of top hospitality professionals explore the complexities, risks and potential applications of the tech for the hotel, restaurant and catering sector.

Panellist Joanne Taylor-Stagg, General Manager of The Athenaeum Hotel, says “I’m delighted to be joining the generative AI panel, which will no doubt spark lively discussions, and hopefully some innovative ideas that we can all benefit from.”

HRC has partnered with Tech on Toast Founder & CEO Chris Fletcher to host a number of discussions

“HRC has stood at the forefront of innovation for 88 years and we are delighted to play our part in supporting digital innovation as the industry enters a new era of growth driven by technology, we look forward to meeting & supporting all who visit next year.”

Other highlights of this year’s TechX programme include how to prepare your venue for legislative changes to Tronc, how your brand can breakthrough on social media and how to make tech and delivery work for you.

Annica Wainwright, Co-founder of 2Forks, Joe McCanta, Global Head of Brand Experience at Grey Goose, Ruth Carpenter, Head of Marketing at Pizza Pilgrims, and Emma Reynolds, Co-founder of Tonkotsu will be discussing how hospitality and foodservice businesses can make use of customer feedback to elevate menu, brand message, drink development and much more.

Finally, TechX will see the return of Launchpad, an opportunity to hear brief pitches from innovative up-andcoming hospitality tech brands.

HRC has joined forces with IFE Manufacturing, IFE, The Pub Show and International Salon Culinaire to form Food, Drink & Hospitality Week, the UK’s biggest celebration of industry innovation. To check out the full programme and secure your complimentary trade ticket, visit www.hrc.co.uk

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NTIA Figures Reveal Extent of Crisis: UK Nightclubs Struggle as Dance Floors Nationwide Shut Down ment takes immediate action to provide financial relief to struggling nightclubs. Central to this relief is the imperative for the government to reduce VAT to 12.5% across the board, failing which further closures across the sector are inevitable.

In response to the escalating crisis facing nightclubs across the United Kingdom, the Night Time Industries Association (NTIA) issues a pressing call for immediate government action. Alarming statistics reveal a profound and systematic marginalisation of the nightclub sector, threatening the vitality of our cultural landscape.

Michael Kill, CEO of the Night Time Industries Association, has vehemently expressed the stark reality faced by businesses within the nightlife sector. Before the pandemic, many of these establishments were thriving, demonstrating their profitability and resilience. However, the onslaught of COVID-19 brought forth not only health challenges but was followed closely by an unprecedented cost of operating crisis.

Between March 2020 and December 2023, a staggering 396 nightclubs were forced to close their doors, representing a devastating blow accounting for 31% of the total businesses within the UK. The repercussions extend far beyond mere economic loss, striking at the heart of our social fabric.

Recent data from December 2020 to December 2023 underscores a continued downward spiral, with an average of nearly 10 closures per month and 2 per week. Of utmost concern is the disproportionate impact on independent establishments, with 312 independent nightclubs succumbing to closure, signalling a dire crisis for these cherished venues.

Additionally, there’s a notable disparity in the types of affected businesses, with tenanted nightclubs experiencing a 14% loss (32 businesses) and managed nightclubs losing 8 establishments. This highlights the urgent need for tailored support to address the distinct challenges faced by independent operators.

NIGHTCLUB CLOSURES March 2020 – December 2023 – 396 Businesses Closed (31% of the Market)

Kill highlights a bitter truth: many of these businesses could have weathered the storm if adequate support had been provided. Instead, a lack of consideration and support has led to countless closures. The narrative suggesting that changing habits caused these closures is absurd.

The truth lies in the economic impact, driven by poor policy decisions, overbearing regulatory controls and inadequate infrastructure.

(33% of the Market) Tenanted (Total 225 Dec 2020 – 193 Dec 2023) – 32 Businesses Closed (14% of the Market) Managed (Total 37 Dec 2020 – 29 Dec 2023) – 8 Businesses Closed (21% of the Market) The closure of nightclubs transcends mere economic repercussions; it represents a cultural crisis endangering the vibrancy and diversity of our nightlife. Nightclubs serve as vital hubs of social interaction, artistic expression, and community cohesion, making their preservation imperative.

NIGHTCLUB CLOSURES BY TENURE

While the pandemic has exacerbated existing challenges, the systematic closure of nightclubs cannot be solely attributed to COVID-19’s impact. It reflects years of neglect, burdensome regulations, and insufficient governmental support.

Free (Total 941 Dec 2020 – 629 Dec 2023) 312 Businesses Closed

In light of this urgent situation, the NTIA demands that the govern-

December 2020 – December 2023 – 352 Businesses Closed (29% of the Market)- 9.78 Businesses Per Month / 2.25 Businesses Per Week

“The marginalisation of nightlife businesses has left them feeling neglected, questioning the Government’s motive, with limited avenues for survival. As we navigate recovery, it’s imperative that policymakers acknowledge the vital role of these establishments and provide the support they urgently need.”

This support must be targeted, transparent, and substantial to enable businesses to withstand the ongoing challenges and emerge resilient. The NTIA stands prepared to collaborate with policymakers to devise effective solutions that safeguard the future of our nightclubs and preserve their crucial role in our cultural heritage.

We implore the government to heed our urgent plea and act decisively to prevent irreversible losses within the nighttime economy.

Heston Blumenthal Calls For Greater Urgency In Tackling Companies House Fraud “The process for removing fake companies has to be speeded up and made easier. We need greater transparency from Companies House and a clear timeline. In some cases it is being reported it can take up to 18 months to rectify.

Restaurateur and chef Heston Blumenthal OBE is calling for greater urgency in tackling fraud on Companies House after an investigation revealed more than 750 fake firms using restaurant names have been set up in the past six weeks. His business was one of those targeted and he is writing to Louise Smyth, Chief Executive at Companies House and Registrar for England and Wales, asking for greater transparency on how her organisation is tackling the issue.

“Checks by Companies House on the identity of people registering companies would reduce the risk of frauds and be a major help for restaurants and other businesses facing up to problems with fraudsters.”

Experts are warning that action against fraudsters damaging the reputaFraudsters targeting restaurants register company names at Companies tions and legacy of a wide range of restaurants could take as long as 18 House usually by applying for registration with slightly different or mismonths. Heston Blumenthal is asking for a faster response from Companies spelled names. They then apply for bank accounts and finance in that name House to help the restaurant industry which is already struggling with the and can then target suppliers and potential diners. In some cases restaurant aftermath of the COVID-19 pandemic and the cost of living crisis. The owners have been targeted by other scammers trying to charge them for Photo by Andrew Kneebone via Flickr celebrity chef and entrepreneur whose restaurants include the worldamending fake details. famous three Michelin Star Fat Duck, the Michelin starred Hind’s Head, the Heston Blumenthal’s restaurants are now located across three continents and the group continues to Two Michelin star Dinner by Heston Blumenthal and the Perfectionists’ Café estimates that failing to move expand its international presence. Heston’s imaginative and scientific approach to the dining experience is swiftly could lead to as many as 9,750 restaurants being victims over an 18 month period. revered by many of the great chefs of our time .

Heston Blumenthal said: “I am grateful this issue has been highlighted and am confident Companies House Heston Blumenthal added: “The protection of our brands is absolutely paramount to our customers, our will do it all it can to support businesses with tackling what is a long-running problem. partners and our teams who excel every day in our kitchens and restaurants. We will not allow fraudsters “Our legal team has been scanning the Companies Register for years and has regularly needed to notify to deceive unsuspecting patrons or partners and risk the legacy which we have collectively built with hard Companies House of bogus companies claiming to be to be part of our group. work, dedication, innovation and a grain of eccentricity.”

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.

Resilient Scotch Whisky Industry Reaches £5.6bn Global Exports Despite “Challenging” 2023 28

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The Scotch Whisky Association (SWA) has released global export figures that show the value of Scotch exports topped £5.6bn in 2023. The equivalent of 1.35bn 70cl bottles of Scotch Whisky were exported last year, equating to 43 per second.

The figures, released today, show a decrease on 2022 exports for both volume and value, which the industry says was a “bumper” year for exports as global markets reopened and restocked following the pandemic, as well as the full reopening of global travel retail. The 2023 figures represent a more normalised depiction of the current state of global exports, with robust growth on pre-pandemic numbers. Exports of Scotch Whisky have risen by 14% in value compared to 2019, with a 3% increase in volume. However, whisky bosses have also warned that 2023 posed “significant” challenges for the sector both at home and in a number of key markets, warning that maintaining these numbers without more concrete government support in the coming year could hamper longer term growth.

As in 2022, Asia-Pacific continued to dominate as Scotch Whisky’s largest regional market by value in 2023, supported record value exports to China, a market up 165% on 2019, and value uplifts Singapore (19%) and Taiwan (8%). Premiumisation of Scotch Whisky remains a driver in these key markets: single malt Scotch Whisky continued to rise in popularity among a growing cohort of consumers, with double digit growth in China and Singapore on 2022.

Europe remained a key export region for Scotch Whisky for both volume and value, with France once again becoming the industry’s largest volume market – a position briefly held by India in 2022.

Exports to India fell in volume and value compared to 2022, the fall coming against a backdrop of ongoing UK-India FTA talks and the Scotch Whisky industry’s calls for a trade agreement which lowers the 150% tariff on Scotch imports into India, which would lead to significant export growth to the market.

The United States, which has long been Scotch Whisky’s biggest market by value, saw a sector-wide fall in exports of 7% compared to 2022, and 8.5% on 2019, to £978m. Industry figures say that these numbers are reflective of global economic conditions and rising living costs for consumers in the US, which remains a dynamic, competitive market for whisky, and the wider spirits category. Last year saw companies manage stock levels within market following restocking in 2022, and the industry expects the short-term export dip

to realign over the course of 2024. However, the SWA has also warned that 2024 marks a halfway point for the five year removal of tariffs on single malt Scotch Whisky which were imposed in 2019, and has urged the UK government to press for longer-term tariff-free trade for Scotch in its talks with the US administration.

The export figures come a month on from the industry’s latest economic impact report, which showed that the contribution of the Scotch Whisky sector to the UK economy has reached £7.1bn annually, supporting 66,000 jobs across the UK. Mark Kent, Chief Executive of the Scotch Whisky Association said: “Scotch Whisky has once again shown its export strength despite significant challenges across a volatile global trading environment. The figures demonstrate that Scotch Whisky brands and distilleries are investing in their teams, their tourism offering, their long-term sustainability and their global presence to ensure that Scotch continues to be the world’s favourite whisky.

“We know that the Scotch Whisky industry is remarkably resilient as we look at these numbers against the backdrop of rising costs for consumers and businesses, but the figures are a reminder once again that the Scotch Whisky success story cannot be taken for granted. We need to see more tangible support from government both at home and in our priority markets in order to continue to grow our export numbers, and the resultant investment, employment and economic benefits that come with that.

“A cut to spirits duty in the Spring Budget would be a step in the right direction, giving the industry platform at home to push forward with international growth. Government must also do away with any notion of restricting the marketing of Scotch Whisky in Scotland, which would have a significant and lasting impact on the industry’s ability to generate future growth.”

UK Government Minister for Exports Lord Offord said: “Scotch Whisky is a major UK exporting success story contributing billions of pounds to the economy and supporting thousands of jobs.

“We want the UK to be an export-led economy and reach a trillion pounds of exports a year by 2030. It’s fantastic to see whisky exports in 2023 continuing to outperform pre-pandemic levels as businesses take advantage of our free trade deals and expand into new markets around the world.”

Cumbria To Host High-Profile Tourism Future Trends And Innovation Summit

Ahead of Innovation Day today (16 February 2024), Cumbria Tourism is unveiling exciting new plans to bring a high-profile tourism innovation and future trends summit to the county.

The showcase event will come towards the end of Cumbria Tourism’s 50th anniversary year and will deliberately look ahead at trends and innovations that the sector needs to explore and plan for.

From AI and robotics to cutting-edge design and new immersive experiences, as well as future exploring trends affecting the sector, this showpiece event at Low Wood Bay Resort & Spa will focus on the top trends and technologies set to transform the UK’s tourism industry. It will take place towards the end of Cumbria Tourism’s anniversary year, on Thursday 21 November, as the industry looks ahead to new opportunities and challenges in 2025 and beyond.

Sponsored by English Lakes Hotels Resorts & Venues, tourism bosses are lining up inspiring national and international experts to bring the latest innovations, ideas and trends to life. There will also be first-hand demonstrations of the technology being developed to help tomorrow’s visitors to experience and interact with leading destinations like the Lake District, Cumbria in creative new ways.

Around 200 people from across the tourism and hospitality industries are expected to attend.

There will also be an emphasis on the next generation of tourism and hospitality ambassadors, with a number of places available for student delegates from around the country.

Importantly, the event will also act as a fundraiser for Cumbria Tourism’s 50th Anniversary Charitable

Fund. Launched in partnership with Cumbria Community Foundation, it is an Acorn Fund which aims not only to raise £50,000 in 2024, but to continue providing financial support for items including specialist equipment, training/study materials and travel costs for new tourism talent long into the future.

Managing Director of Cumbria Tourism, Gill Haigh, says: “We are thrilled to be bringing this nationally significant summit to Cumbria, and specifically the Low Wood Bay, in our 50th anniversary year. Our industry is constantly innovating, and this special event is an exciting opportunity for tourism professionals to come together against a backdrop of innovation, inspiration and transformative ideas.

“The conference will give us a collective glimpse of the future and enable us to explore and discuss emerging opportunities and the right solutions for Cumbria’s visitor economy businesses.”

She adds, “We will be revealing further details in the coming weeks and in the meantime, we would love to hear from high-calibre experts interested in sharing their insights, ideas and innovations.”

Managing Director of English Lakes Hotels Resorts & Venues Ben Berry adds: “The team here is determined to provide the warmest of welcomes for the delegates who will attend this important summit. We hope that the conferencing facilities at Low Wood Bay Resort & Spa and the spectacular backdrop of the Lake District fells will provide them with inspiration and time to look at new ways of working.

“Innovation is integral to our thinking too. We always encourage our team members to be creative and look for ways to enhance what we do – in technology, modern comforts and service – to give guests more enjoyable stays with us.”

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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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.

The Rise Of ‘Poly-Employment’ Among Hospitality Workers More than a fifth (21%) of British hospitality workers now have more than one job with different employers.

The finding is one of many in a new data report, The Big Shift: Navigating the Future of Work in the UK. With analysis by independent economist, Dr. Shashi Karunanethy, the report is based on data from Deputy’s scheduling software platform along with a survey of workers in 2023.

Spanning shift work industries including hospitality, care, retail, and broader service delivery, the report provides analysis of over 40 million shifts across more than 169,000 British workers and shows the impact of the cost-of-living on vital workforces typically associated with unpredictable work schedules.

“We’re seeing an unprecedented number of hospitality workers holding multiple jobs, a phenomenon we refer to as poly-employment, and which is a response to the cost-of-living crisis,” said Karunanethy. “17% of hospitality workers have two jobs, 3% have three and 1% have four or more.

With similar figures observed among other industries such as retail and care, this is a significant trend. For many people it’s a tricky but necessary balancing act.”

Underlying this, Deputy’s data reveals a major impact from cost pressures on hospitality workers, with 39% reporting that their earnings have failed to match the pace of inflation and the rising cost of living. A substantial 45% say they have no money left over after paying their living costs and a further 21% say they are unable to cover their current living expenses.

Better pay is top of the wishlist for 41% of hospitality workers, compared to 51% of those in care and 44% in retail. A similar proportion said they would be motivated to change jobs by better pay (47% of hospitality workers compared to 52% of care workers and 43% of retail workers).

Karunanethy commented: “As a direct consequence of the financial challenges in the UK, we can see more hospitality workers are taking on multiple jobs to financially sustain themselves.”

The findings are supported by the latest figures from the Office for National Statistics (ONS), which show that over 1.2 million Brits hold two or more jobs.

The ability to fit in other commitments (47%) and schedule flexibility (43%) were highlighted as aspects of shift work that hospitality workers like.

However, this needs to be managed well to avoid any potential negative impact, with 29% saying that unpredictable schedules make it impossible to plan – one of their dislikes.

Workforce management expert John Wilson said: “The challenges of polyemployment are often experienced by those in the shift work sectors such as hospitality, care, retail, and broader services in this country. These workers need predictable hours, sustainable work and financial security – which might not be available from a single role. Layered over this is the need for flexibility, particularly where workers may have other responsibilities such as caring for relatives.”

The figures contained in the research show that women predominate in most shift work sectors. This is most pronounced in the care sector with women contributing 74% of the shift work hours. In both the hospitality and retail sectors, women account for 51% of total shift work hours. However, in adjacent services such as delivery services and in-home care, the representation of women in shift work hours is slightly lower, at 45%.

Wilson added: “The trends emerging from this report underscore the urgency for organisations to develop hiring and retention strategies that are attuned to the varying needs of workers. A significant emphasis on work flexibility and supportive HR policies are emerging as key factors in attracting and retaining staff at all levels. Understanding and preparing for the future of work in the UK is increasingly crucial for building a resilient, inclusive, and innovative labour market.”

CAMRA Calls On Government For Support Following Spate Of Bad News For Breweries Suffolk brewer Adnams has begun the process of calling in advisers to explore options to raise capital to secure its financial future, in a statement they said: “As a business of more than 150 years, and ever mindful of the challenges faced by the hospitality and brewing industries in recent times, the company is continually proactive in seeking ways to ensure that the business is even more resilient for the years to come.”

In September 2023, the company reported operating losses in the first half of the year to £2.4 million, compared to a £811,000 loss in the same period 2022.

As the sector wheels from high energy costs, and falling footfall Elland Brewery, based in Yorkshire, which saw its 1872 Porter awarded the Champion Beer of Britain five times, is facing liquidation. According to a recent filing, a virtual meeting of the creditors of Elland Brewery is being proposed by the directors of the company.

The virtual meeting will be held via Zoom, on 16 February at 11.15am and a meeting of shareholders has been called and will be held prior to the virtual meeting of creditors, to consider passing a resolution for voluntary winding up of the company.

CAMRA Chairman Nik Antona commented: “To hear that Elland Brewery is facing liquidation just six months after their 1872 Porter was crowned CAMRA’s Champion Beer of Britain 2023 is a major cause for

concern. This, coupled with the reports that Adnams has been working with a management consultancy to explore options to shore up its finances – including the possibility of an injection of private capital – is a one-two punch at the heart of the UK brewing industry.

“The news raises the issue of fair competition, access to market and consumer choice. CAMRA does not want any brewery or cider producer to close their doors for good, be it a contemporary small independent brewer or larger family-owned establishments with decades of history.

“The worrying news that two prestigious, award-winning breweries are both facing pressure to remain trading and survive is indicative of the wider problems the brewing and pub trade are experiencing. CAMRA, along with the Society of Independent Brewers (SIBA) and the Independent Family Brewers of Britain (IFBB), is calling on the Government to increase Draught Relief to 20% from its current figure of 9.2% in the Chancellor’s upcoming Budget. Cutting tax specifically on draught beer and cider in pubs would encourage people to support their community local, and help secure jobs and businesses in the pub and beer sector – particularly small and independent breweries that sell more of their products into pubs and taprooms.

“CAMRA is encouraging everyone to email their MPs, asking them to support the ‘Make it 20%’ campaign and call on the Government to show their support for pubs, social clubs, breweries and cider producers.

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 200

41

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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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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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.

46

Issue 200

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 200

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

50

Issue 200

CLH Digital

Kitchen Equipment and Fit-Out

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

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

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

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

equipment.

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

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

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

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

Established 1970

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

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

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

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

HUGE SAVINGS OF UP TO 70% ON REFURBISHED EQUIPMENT

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

Kitchen Equipment and Fit-Out

CLH Digital

Issue 200

51

Blast Chilling Is Best When It’s Fast Chilling Nationwide Equipment Training Williams Refrigeration has released a new versions of its reach in blast chillers and blast chiller/freezers which provide significant improvements over previous models. Blast chilling is a key process for cook chill systems, allowing businesses to safely chill and store food in batches before regeneration is required.

The new models ensure chilling food safety regulations are followed by rapidly chilling food from +90°C through the danger zone where harmful bacteria can grow, to a safe storage temperature.

The range now uses natural hydrocarbon refrigerant which has low Global Warming Potential and zero Ozone Depletion Potential. As the charge is less than 150g it falls beneath the threshold for hydrocarbon equipment, which means there’s no need for costly insurance or zone control and allows it to be installed directly on a cookline.

Chilling and freezing times have been reduced compared to previous models, while a powerful food probe sensor can save energy by stopping the cycle as soon as the food reaches the required temperature. The probe can be stored away helping to avoid damage when not in use. A powerful self-regulating system protects the compressors while cooked food is being loaded by cooling down the system before the program cycle is activated.

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

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

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

We are a supplier with a proven track record and a long list of completed installations with a wide and varied number of satisfied

chilling. However, Williams blast chillers have the same capacity regardless of whether it is being used to freeze or chill.

The overall design has been improved, with a sleek new door and the popular, easy to use Williams EasyBlast (WEB) controller. A simple 1-2-3 interface makes it easy for staff to program the cycle, while a clear digital display shows the elapsed time and the food probe temperature.

The door can be configured to be either right or left hand hung. A full-length integral door handle provides an easy to use, non-slip grab that is designed to be easy to clean, with no potential dirt traps.

The reduction in chilling and freezing times helps to deliver significant savings in energy compared with previous models. Efficiency is further improved by the 75mm high density polyurethane insulation which helps to maintain operating temperature in ambient conditions up to 43°C. Williams blast chiller and chiller/freezer ranges are available in both reach in and roll in models in a variety of capacities. Its new range of reach in models are available from the compact 10kg undercounter unit up to 50kg cabinets while roll in models start from 70kg capacity up to 320kg.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk. clients from local businesses to major international names.

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

All our customers are very different with differing priorities.

However all have a few things in common, such as government regulations, hygiene restrictions and probably just as difficult to please, professional chefs and catering managers.

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

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

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

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

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

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

Over time colleagues may start to take shortcuts, when this happens, it is usually detrimental to their equipment,

their customers, and their due diligence defence. This may result in an avoidable cost to your business.

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

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

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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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

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

• Equipment hire for breakdown appliances.

• Kitchen hire for planned refurbishments.

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

01253 863305 info@onsitekitchens.com

You might need us one day.

Telegraph House 59 Wolverhampton Road Stafford Staffordshire ST17 4AW

Email: bookings@netltd.uk

Phone: 07957 938243 Web: www.netltd.uk

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Issue 200

CLH Digital

Kitchen Equipment and Fit-Out

Blue Seal Fryers and Oil Filtration

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

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

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

We work to tR19 Guideliness and our teams are fully qualified.

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

www.impacthygiene.co.uk

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

Evolution Fryers and Filter Units

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

www.blue-seal.co.uk

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

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

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

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

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

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

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

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

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

The build quality of the submersible wastewater

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

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

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

The New DrainMinor C (Combi Oven Pump)

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Issue 200

CLH Digital

Kitchen Equipment and Fit-Out

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

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

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

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

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

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

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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

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

From restaurant kitchens to food warehouses - we

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

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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

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

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

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

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

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

They have strong relationships with all leading kitchen

equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

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

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

Sparkling Connected W Wash. ash.

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

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Issue 200

CLH Digital

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.

Issue 200

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Issue 200

CLH Digital

Design and Refit

How to Weather-Proof Your Trade

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

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

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

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

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

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

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

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

It's Not Time To Sit Down Yet

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

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

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

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

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

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

Design and Refit

CLH Digital

Issue 200

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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CLH Digital

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

CLH Digital

Issue 200

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Issue 200

Property and Professional

CLH Digital

Best Practice Property Disposal

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

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

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

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

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

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

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

flexibility.

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

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

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

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

Great Potential for Hotels in 2024 We, at Sidney Phillips, are currently experiencing high demand for licensed properties - in particular those providing accommodation, despite the present state of the economy. Interest rates have consecutively risen for 14 months up to the current rate of 5.25%, which is the highest in 15 years. With increasing interest rates we would expect the market to suffer, with less investment in commercial property, however, there has not been a notable fall in either demand or prices for our listings.

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

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

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