CLH Digital - Issue #201

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 201

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A Quarter of Hospitality Businesses Say They Have Run Out Of Money With Vat Cut Top Priority Budget Ask

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A quarter of businesses in the hospitality sector say they are in danger of running out of money with no cash reserves left, with a further 29% having less than three months' worth of cash reserves according to an alarming new joint survey by the UK’s biggest hospitality and on-trade trade associations.

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The findings have once again led to the hospitality industry appealing to Chancellor Jeremy Hunt to do something to help businesses stay afloat.

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CLH Digital

Issue 201

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Possibly one of the timeliest surveys I can remember lays bare the urgent need for support and reform for the hospitality and licensed on trade sector.

The Chancellor can no longer ignore the “elephant in the room”.

The latest survey results from leading trade bodies paint a stark picture of the struggles faced by the UK hospitality industry.

EDITOR

Peter Adams

With a quarter of businesses having already exhausted their financial resources and a further third teetering on the edge with less than three months' cash reserves, it's evident that urgent action is needed to prevent a wave of closures.

Time and again surveys, leading industry spokespeople refer to the one issue causing untold damage taxation!

One cannot overlook the significant role that high taxes, including VAT, business rates, and alcohol duty, play in exacerbating the financial strain on hospitality establishments. Yes I do accept there is an economic squeeze which is reduced footfall, but I taxation is a significant factor in reduced footfall.

These unfair and disproportionate taxes siphoning off crucial funds that could otherwise be reinvested to sustain operations and stimulate growth.

The consequence? A distressing trend of beloved British pubs being shuttered and repurposed into soulless supermarkets and coffee shops, robbing communities of cherished social hubs and cultural landmarks, so once again with the clock ticking please do lobby your MP, ask your staff and customers to do the same between now and March 6 you can download a poster and find details of your local MP by visiting www.catererlicensee.com/CalltoArmsPoster.pdf Before the pandemic I was privileged to have been invited by a wonderful charity - CLINK - to visit a prison facility and observe first-hand the works they were doing to help rehabilitate prisoners coming to the end of their sentence and about to be released back into society.

It was a humbling experience, which I saw as “a beacon of hope” for people who have made wrong choices or were a victim of circumstance.

I would draw your attention to the latest initiative by CLINK, the charity's new apprenticeship program.

By offering training in hospitality to prison inmates, this program not only provides a valuable pathway to employment but also addresses the pressing need to support individuals reintegrating into society post-incarceration.

The significance of such programs cannot be overstated. By equipping individuals with tangible skills and qualifications, we empower them to secure meaningful employment in one of the country's most dynamic sectors. Hospitality, as I have often said, not only offers ample opportunities for career advancement and travel, but also serves as a catalyst for personal growth, boosting confidence and self-esteem along the way.

Moreover, initiatives like the CLINK apprenticeship program contribute to broader societal benefits by helping to reduce recidivism rates. By providing individuals with the tools they need to succeed in the workforce, we break the cycle of reoffending, fostering safer communities and brighter futures for all.

And I would say as we navigate the challenges facing the hospitality industry, let’s not forget the opportunities it can present, and let us not lose sight of the transformative power of education, training, and second chances. By investing in initiatives that support both businesses and individuals, we will see a stronger more resilient industry that not only survives but thrives in the face of adversity.

Just to remind you, we are media partners and exhibiting at a wonderful West Country hospitality trade event on March 6-7 at Weybridge Cornwall (www.expowestcornwall.co.uk) A fantastic opportunity to sample some of the areas finest produce. If you’re planning to visit please do stop by our stand (E24) and say hello!

We always welcome feedback, and would welcome any news/views, particularly since the first day of the show is the same day of the Chancellor’s budget. We would like feedback straight from the coalface, you, the operators who are having to paddle their canoe through this current economic storm!

Once more I would ask you to please follow us on Twitter, and encourage as many people you know in the trade to sign up to our digital issue, further details can be seen at www.catererlicensee.com

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A Quarter of Hospitality Businesses Say They Have Run Out Of Money Issue 201

(CONTINUED FROM FRONT COVER) A joint survey by UKHospitality, the British Beer and Pub Association, British Institute of Innkeeping and Hospitality Ulster revealed the cost pressures facing venues compared to 2023, which makes for concerning reading: • 98% have seen food and drink costs increase.

• 96% have seen wage costs increase, and 98% are concerned about the National Living Wage rise in April.

• 85% have seen their energy costs increase.

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“If the Government want to avoid further inflationary price rises for the public and further closures across hospitality, they need to heed the message from our members to act now.

“Addressing the looming business rates increase, implementing a lower rate of VAT for hospitality and cutting duty would be good news for businesses, consumers and the economy. We urge the Chancellor to act at his Budget next month.”

Last year, 6,180 hospitality venues shut their doors for good, according to figures revealed last month by CGA by NIQ and AlixPartners.

OPTIMISM “LOW”

PERFECT STORM

The rising costs experienced by businesses have left almost two-thirds (64%) not optimistic about their business’s prospects for the next 12 months, an increase of 6% compared to October 2023.

CAMRA National Chairman Nik Antona also joined the growing campaign for government support to the sector, blaming a 'perfect storm' buffeting the UK pub industry.

Respondents were clear about their priorities for Government action at the forthcoming Budget, with 94% prioritising a lower rate of VAT. A lower business rates multiplier for hospitality (80%) and business rates reform (71%) rounded out the top three priorities.

He said: 'Simultaneous economic crises have meant that pubs, social clubs and taprooms are balancing on a crumbling cliff edge, with too many already lost to the abyss.

Reducing employer National Insurance Contributions (51%), further energy support (48%), capping the business rates increase in April (44%) and reducing the rate of alcohol duty (44%) were also popular amongst respondents, illustrating the need for measures to address the sector’s high cost and tax burden.

In a joint statement, the trade bodies said: “These results clearly show the perilous state our pubs, restaurants, hotels and cafes find themselves in. The fact that a quarter have run out of cash reserves completely is a real cause for concern. Those businesses are extremely vulnerable to the slightest shock forcing them to shut their doors for good.”

“We’ve already seen too many good businesses shut up shop and that has left cities, towns and villages without a vital community asset where people can meet, host events and share enjoyable experiences.”

URGENT SUPPORT “These businesses need urgent support. Hospitality is the foundation of the everyday economy and absolutely vital in the services they provide.

'CAMRA is always concerned when pubs could be lost to the communities they serve, be it through demolition or conversion to other usage, such as offices or housing.

'It is vital that these venues are marketed as going concerns and everything possible is done to secure their future as community pubs - including giving existing licensees first refusal of buying their pub.

'Pubs are struggling to survive against a perfect storm of issues, such as spiralling costs of goods and rising energy bills - meaning that our much-loved locals are at risk of disappearing forever unless meaningful support is given to both publicans and pubgoers.'

TAX CUTS CAMRA are now urging the Government to use the upcoming budget to halt the closure of pubs.

Nik added: 'To put a stop to permanent closures of pubs CAMRA are urging the Government to announce a tax cut on pints in pubs by 20 percent at the upcoming Spring Budget, which would help them compete with the likes of supermarkets and the off-trade.

'This would significantly help UK's pubs to stay open and thrive as community spaces in the future.'

“Measures to help the sector won’t just keep businesses afloat, but it will inevitably lead to further investment from the sector, which has a proven track record of driving economic growth, creating jobs and creating fulfilling careers.

A Treasury spokeswoman said: “Our decisive action helped to more than halve inflation last year, which is protecting businesses around the country from higher costs that they would otherwise have faced.

“It’s clear that practically no business has been immune to the relentless price increases that have plagued the sector and can absorb costs no longer, with many already forced to pass these onto customers.

“We’ve also recently extended measures to support hospitality, including a 75% discount on business rates and freezing alcohol duty until August 2024.”

Using Technology To Create Habit-Forming Experiences 4

CLH Digital

Issue 201

By Scott Muncaster, Managing Director of three rocks® (www.threerocks.co.uk) In today’s increasingly competitive hospitality industry, operators must make sure they stand out from the crowd. The best way to do this is by creating experiences which stick in the mind of all their customers. Whether it’s a brand-new customer or a regular, you want your customer to make visiting your business a habit; to do this you need to provide them with an experience which encourages them to return time and time again. So, how can operators create these types of experiences?

BUILDING CREDIT WITH CUSTOMERS A forecast report published last year looking at full-service restaurants revealed that, despite widespread closures across the hospitality industry, and a 2.3% fall in revenue over the last five years, the number of operators in the UK has increased. This means that there is a bigger pool of businesses fighting for an even smaller purse, and the industry is continuing to become ever-more competitive.

This is why first, second and third impressions are so important. Every time a customer visits your restaurant and has a good experience, it builds a certain amount of credit with them. Over time, if you continue to deliver accurate, consistent and memorable experiences to that customer, they will eventually form a habit. What this means is, when someone asks if they have any ideas for a meal out, or if they need to pop in somewhere for a bite to eat, your restaurant will be the first to spring to mind. By a customer’s third visit, it has become a habit. The first visit was to try the restaurant, the second to confirm it was good, and by the third, they’re returning looking for the same experience as before.

Once this level of trust and credit has been built with a customer, if a negative visit does occur, they’re much more likely to see it as an outlier and continue to come back.

However, if this negative experience happens within the first few visits, it’s much more likely that the customer will select a different venue when choosing their next meal out.

UNDERSTANDING YOUR CUSTOMER USING TECHNOLOGY

Almost all repeat business in the hospitality industry is caused by habit-forming experiences. These will be accurate, consistent and memorable experiences curated for every customer’s specific needs. However, being able to create these experiences can be difficult if hospitality businesses don’t have a complete view of their customer.

To gain this insight, operators must invest in learning about them, and technology provides the tools not only to learn about customers, but also to implement changes and diversify the business’ offering.

The hospitality industry is becoming increasingly dependent on technology to function, with operators across the sector implementing new technologies at a rapid rate. From self-service kiosks and virtual queuing systems, to table management platforms and even robot waiters, technology now plays a role in almost every restaurant’s operations.

Customer-facing systems offer a unique opportunity to harvest valuable data on the behaviour of customers, while back-end systems give businesses the tools to analyse customer behaviour. For example, when a customer uses a kiosk, you can track any allergies they have, which menu items are their favourite, and even how they like to pay for their food, while in the back end, a CRM system can collect and segment the data.

To make this data work harder for them, businesses should be striving for mature data analysis, which is when a brand uses assertive data harvesting techniques to collect lots of clean, secure and segmented information from each customer touch point. The final stage is analyse the data to truly understand each customer’s wants and needs.

USING TECHNOLOGY TO ENHANCE EXPERIENCES Using their data, brands can create strategies for reaching different sections of customers. Whether it’s using kiosks to present specific menu items at certain times, or email marketing solutions to distribute new offers to customers who only visit with a voucher, technology plays a role in each of these processes.

For today’s operators, finding and retaining customers is all about giving them the experience they’re searching for every time they visit. People like what they know, and if hospitality businesses can cater to every customer's specific needs, leave a lasting impression, and make them feel valued, they will return time and time again. This is how businesses can create habit-forming experiences.

The Clink Charity Identifies First Candidates For In-Prison Apprenticeships The Clink Charity has identified the first students who will take part in its new apprenticeship programme.

opportunity while addressing skills gaps and helping to grow our economy.”

This will be the first time that apprenticeships have been delivered to serving prisoners.

“So, it is brilliant news that The Clink Charity are beginning to embrace apprenticeships, transforming lives, and creating second chances for inmates. The Clink Charity understand that providing opportunities to all will help us build a skills nation. I hope more follow their lead.”

While many of these students have already been working in Clink training schemes and studying towards industry standard hospitality qualifications, the apprenticeship programme provides an additional pathway to employment which is linked to vocational training.

On release, candidates will then work towards full completion of the course and their apprenticeship. Part of the study also includes a minimum level of English and maths, which is a condition of completion.

Students will also receive support and mentoring from The Clink’s regional support team. This level of support includes, but is not limited to, assisting with benefits, housing, reintegration and relocation as well as many other aspects such as food, accommodation and childcare.

This support ensures learners are given the help they need to reintegrate successfully into society on release – and are matched to a job that fits their skills and lifestyle.

Minister for Skills, Apprenticeships and Higher Education Robert Halfon said: “Apprenticeships are crucial to giving people from all backgrounds, no matter their circumstance, the chance to climb the ladder of

Yvonne Thomas, Chief Executive of The Clink Charity, said: “We are so excited to be working alongside HIT Training to deliver this fantastic new scheme that has the potential to transform people’s lives.

“People in prison are looking for ways to embrace change and start again – and this programme allows them to do just that, by securing employment with a national employer on release.”

Jill Whittaker, Executive Chair at HIT Training said: “HIT Training is delighted to be working in partnership with our friends at The Clink to support prisoners into apprenticeships.

“We believe that careers change lives, and that those people undertaking these special programmes will leave prison with a career to look forward to. We have been working toward our first prisoner apprenticeships with The Clink for some time, and simply can’t wait to get started!”

The Perfect Snack for All Your Trade and Hospitality Needs Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

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Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com

Fragile Business Confidence and Soaring Costs Bolster Hospitality’s Case For Budget Support Issue 201

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Confidence among the leaders of Britain’s top hospitality businesses has been beaten down by severe cost pressures, the latest edition of the Business Leaders’ Survey reveals.

cost inflation (98%), interest rates (84%) and VAT (84%), and their top three priorities for support are a cut in VAT for hospitality, full reform of business rates and a permanent lowering of the business rates multiplier.

The exclusive poll by CGA NIQ shows 41% of leaders currently feel confident about the hospitality market over the next 12 months—down by eight percentage points from October’s figure of 49%. The proportion of leaders who feel optimistic about prospects for their own business in the next year has also fallen, from 62% in October to 57% now.

Concerns for the immediate future of hospitality are echoed in other research from CGA by NIQ. The Hospitality Market Monitor with AlixPartners recorded net closures of nearly 3,000 licensed premises in 2023—equivalent to more than eight failures a day—while the CGA RSM Hospitality Business Tracker showed leading hospitality groups achieved year-on-year sales growth of just 0.1% in January.

It brings to an abrupt end four successive quarters of growth in confidence, and emphasises the fragility of the hospitality sector in the wake of COVID-19 and the inflation crisis. The Business Leaders’ Survey found 9% of leaders believe their business is at risk of failure in 2024—four percentage points more than in October.

One in ten (10%) says their company currently has no cash reserves to draw on.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “Hospitality is a resilient and resourceful sector, but the years of COVID restrictions and high inflation have taken a major toll. This survey shows how confidence, profit margins and reserves have all been eroded, and many operators, especially smaller ones, are now extremely vulnerable. Costs of doing business have soared in every area, and the case for targeted government intervention is now clear and urgent. Without relief on tax, rates and the impact of inflation on key inputs, more businesses will be sent to the wall. Hospitality can kickstart the UK’s recovery from recession, but only with the right support.”

The research from CGA by NIQ highlights the cost challenges besieging hospitality. The large majority of leaders say their wage costs increased (36%) or significantly increased (62%) in 2023, and the same total say food, drink and other bought-in costs rose (48%) or significantly rose (50%). Many leaders also reported increases in energy (81%), insurance (80%) and rent (47%).

Energy and pay costs jumped by averages of 34% and 10% respectively in 2023, the survey shows.

Respondents report average vacancy rates of 10%, and a combination of shortages and a planned increase in the National Living Wage will add more pressure to pay this year.

With the Chancellor’s Budget approaching on 6 March, business leaders and industry bodies are now calling for support from government on a range of pressures. Nearly all leaders surveyed by CGA by NIQ say they are concerned to some extent by National Living Wage increases (99%), business rates (95%), food and drink

Kate Nicholls, chief executive of UKHospitality, said: “This knock to business confidence, no doubt underpinned by the relentless cost pressures operators are facing, is a yet another demonstration of why the Government must take action in next month’s Budget.

“It’s clear from these results that hospitality is united behind our asks of the Government to lower VAT for the sector and to address looming businesses rates increases.

“We’re continuing to make representations on behalf of the sector at the highest levels of Government and I hope the Chancellor acts on 6 March.”

UKHospitality Backs Euros Licensing Extension

The Home Office is proposing a blanket relaxation of licensing hours if any of the qualifying home nations reach the semi-final or final of the men’s 2024 European Championships.

Licensing hours for these games are proposed to be extended to 1am in England and Wales, which will be particularly important for any games on a Sunday, including the final. On Sundays, many venues are only licensed until 10.30pm.

Kate Nicholls, Chief Executive of UKHospitality, said: “Big sporting events, like the Euros, bring huge crowds into pubs and bars to cheer on the home nations and deliver a significant sales boost to ven-

ues.

“An approved blanket extension of licensing hours until 1am for these key matches will remove unnecessary hoops for pubs to jump through at the last minute and that is why we wholeheartedly support this relaxation.

“We’re also supportive of the private members’ bill currently in Parliament, to make this process even easier in the future.

“The relaxation will allow hospitality to be at the heart of events and, hopefully, celebrate the great progress the home nations will make in the Euros this summer.”

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Issue 201

Staying Relevant In A Time Of Economic Crisis: 5 Lessons From Successful F&B Companies

By Jon Blakeney, co-founder, I-AM (www.i-amonline.com) In today’s climate, many restaurant chains in the UK are in survival, rather than growth, mode. Consumers are cutting back on eating out – a recent Barclay Card survey found that 60% of consumers are lowering the amount they eat out to manage their increasing energy bills – and prices are rising. A recent survey by UK Hospitality and BBPA found that 35% of UK hospitality firms say they could be operating at a loss or cease trading completely by the end of 2023.

Yet, within these tough economic times, there are some brands that are not merely surviving but thriving: Big Mamma Group, Coppa Club, The Ivy, Gail’s Bakery, and Caravan are five prime examples of this. With their distinctive features, community engagement, sustainability initiatives, and a commitment to providing an elevated experience at an affordable price, they are a testament to successful innovation.

So, here are five important lessons from these five success stories.

1. BUILD A BRAND, NOT JUST A DESTINATION. When it comes to restaurants, the ‘brand’ is how customers feel, think and act towards it. All underpinned with core values and a distinct personality. Take Caravan – set to open its eight site – the restaurants’ design enables them to ‘sweat their assets’ by transforming throughout the day, from an early morning pastry right through to a late-night espresso martini. They have also chosen their sites carefully, ensuring that each one has a unique sense of place, will also retaining a consistent brand character. Their Caravan of Love initiative helps and support good causes in a meaningful way, distinguishing the brand from other restaurants. This approach leads to a strong, clearly defined culture which is ultimately the biggest defence against competition. Similarly, Big Mamma’s restaurants immediately transports customers to Italy the moment they

step through the door. Their restaurants – across the UK and France – are never the same, but they share the same irreverent DNA, distinct character and stand-out features that live long in the memory. Above all though, they offer an amazing experience with great food, served at reasonable prices and presented with real panache, which is why they are going from strength to strength.

2. ALWAYS GUARD ‘THE SPARK’ With any restaurant business, someone must guard and protect what is special about the brand. It isn’t a coincidence that all the five hero brands still have founders carefully guarding ‘The Spark’. Big Mamma’s Victor Lugger explains “[the restaurants] have to always look good. Over time, if you don’t maintain them, they start to fade”. While the Ivy Café concept has grown rapidly in recent years, Richard Caring has protected and built on the original concept of the first-ever Ivy restaurant. The key is that every interior feels luxurious, the staff make sure customers feel special, there’s a great cocktail list but at the same time the menu is packed with familiar favourites that are surprisingly affordable. The Ivy’s ability to hire and train teams, while growing this quickly, and maintain such high standards of guest experience, is remarkable.

and even have a personal development series of talks. It’s great to see an F&B brand confidently step outside its core purpose and seek to become a lifestyle-led brand. Similarly, Big Mamma has made impact on the scene, it’s so innovative it’s yet to spawn copycats. What’s really lovely about The Big Mamma Group is that they prove that you don’t need to charge a fortune to host a great experience and build a hugely valuable business, which was recently acquired by McWin for €270 million.

4. BECOME THE COMMUNITY In a post-pandemic world, people are looking for brands that walk the walk when it comes to giving back. The role that an F&B brand can play within a community is extremely powerful if they choose to exercise it.

This means connecting with local causes, using local suppliers, or hosting events. Gail’s Bakery – now in its fourth decade of growth – has also diligently protected its ‘spark’: fresh bread, amazing bakers, and its ability to revitalise communities. Gail’s deliberately use local suppliers, have a longstanding commitment to sustainable packaging and they contribute their surplus food back to local charities. While Coppa Club’s approach to community building and hosting events is another great expression of this approach.

3. NEVER STOP INNOVATING

5. CREATE A VALUE ADDED EXPERIENCE

Too many brands are far too eager to speed into a roll-out of replica models. This inevitably leads to failure as gradually standards drop, and customers start to leave. What’s needed is an almost obsessive focus on improvement. I can remember many hours working with Julian Metcalfe, founder of Pret and owner of Itsu. He’d already achieved more in the restaurant world than many others could only dream of, however, every day he would pour over the details, obsessively challenging his team to innovate and achieve excellence. This approach requires a love of what you do, a drive and a determination to be the best. This is seen powerfully in Coppa Club: it feels like an accessible member’s club that you can go to at any time of the day and even stay the night. Features like the alfresco dining pods create a sense of drama and a point of difference.

They manage to bridge the gap between somewhere people can pop into regularly, for coffee or a light bite, and somewhere special for a Saturday night treat. They also host yoga workshops, wellness sessions,

All these restaurant brands go beyond just offering a good product, wrapping consumers in an overarching experience. Going beyond what customers would normally expect, increases advocacy and loyalty. By crafting distinct ‘moments of joy’ throughout the experience, it’s possible to focus a brand’s energy where it will make the most impact on a guest.

These elements of added value aren’t about spending big bucks, they are about the effect they have on the customer. Big Mamma’s Gran Carbonara, served from a wheel of pecorino at the table is a great example, as is the “sparkle” that the Ivy Café provides for every guest.

These five hero brands all share an obsessive approach to delivering great food, service, value and elevated experience but do they have what it takes to survive in today’s difficult world? If they can continue to innovate, while ensuring they have a clearly defined purpose and act as a force for good in the world, they are much more likely to secure that future. Watch this space.

Tortilla Names Andy Naylor As New CEO

Tortilla’s UK MD Andy Naylor has been appointed CEO of the fast-casual Mexican chain.

He will take over from current CEO Richard Morris, who has worked at Tortilla for the last decade.

Mr Naylor has worked alongside Mr Morris for the last seven years, firstly as chief financial officer, before expanding his role with added business development responsibilities, and more recently as UK managing director.

“The Tortilla brand has huge potential and I am excited to be taking on the role of CEO,” said Andy Naylor.

“Recent years have seen the group take significant strides to expand our presence through our multichannel business strategy and strengthen our platform for further profitable growth and I am looking forward to working with the team to accelerate this journey.”

Emma Woods, Non-Executive Chair of Tortilla said: “On behalf of everyone here at Tortilla I would like to thank Richard for his significant contribution to the business over the last 10 years. Under Richard’s leadership Tortilla has expanded from 14 to 89 restaurants, including franchises in the Middle East and UK travel locations, establishing itself as the nation’s largest fast casual Mexican brand with a strong and expanding

portfolio of exciting growth opportunities both in the UK and overseas.”

Morris added: “After an incredible 10 years with Tortilla, I feel this is the right time to step back and hand the burrito baton over to Andy and the team.

“It has been an extraordinary and exhilarating journey, bookmarked by huge events such as Brexit, Covid, the development of both our franchise and delivery strategy and, of course, an IPO. “The business has proved highly adaptable and remains a market leading offer in the fast casual space. I leave behind a highly qualified and inspiring board and an outstanding executive team who are ready for the next stage of Tortilla’s development. It has been a privilege to work with such a talented group of people, our loyal customers, suppliers and wider stakeholders and I shall continue to cheerlead loudly from the sidelines.”

Tortilla was founded in 2007 and runs around 85 UK restaurants.

Exploring Opportunities for Reusables In Hospitality and Foodservice A new report shows caterers and the public pulling together to cut waste Now available to download for free is the new Footprint Intelligence report, ‘Can a cup save the planet? Exploring opportunities for reusables in hospitality and foodservice’, produced in association with dishwashing specialist Meiko UK. “Waste disposal costs are going through the roof, storage space for bins is at a premium, and customers can’t stand packaging. Everybody hates waste, and we need to eliminate single-use items wherever possible,” says Paul Anderson, managing director of Meiko UK and chair of the Foodservice Equipment Association.

Amid apocalyptic headlines about environmental catastrophe and climate change, there is overwhelming evidence that consumers – and caterers – want action.

The report details the challenges and solutions, finding evidence that reuse schemes are working.

“The issue of reusables and cutting single-use products is having an

extraordinary effect on the UK catering industry,” says Paul Anderson. “What is heartening is that we are witnessing a core change in societal behaviour, with the public and caterers pulling together to reduce waste. We are making it happen, and you can find out how by reading about the opportunities for reusables in hospitality and foodservice.”

Download the report here: https://www.meiko-uk.co.uk/en/footprint-reusables-report For more information contact: Meiko UK Limited, 393 Edinburgh Avenue, Slough, Berkshire, SL1 4UF Tel: 01753 215120 E-Mail: MeikoUK@Meiko-uk.co.uk www.Meiko-uk.co.uk

Restaurants’ Delivery And Takeaway Sales Rise For Eighth Month In A Row In January Issue 201

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Delivery and takeaway sales at Britain’s leading managed restaurant groups last month were 4% ahead of January 2023, CGA by NIQ’s latest Hospitality at Home Tracker shows.

Deliveries now account for 11 pence in every pound spent with restaurant groups, CGA by NIQ’s research shows. Takeaways attract 4 pence in the pound, while eat-in sales are worth 85 pence.

It is an eighth consecutive month of like-for-like growth and an improvement on 1% growth in December 2023. However, growth has slowed in recent months, and year-on-year increases have not exceeded 4%—the current rate of inflation as measured by the Consumer Prices Index—since September.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “While 4% growth is not spectacular, eight months of year-on-year increases do indicate welcome stability in the delivery and takeaway sector. Achieving decent profits on these sales, especially via third-party platforms, remains challenging, but consistency in the balance of at-home and eat-in trading is at least helping groups to plan operations with more confidence. They will be hoping that recent disruption to deliveries from staff strikes at leading providers will not compromise orders for long.”

The Tracker reveals January’s growth was powered by deliveries and increased prices, rather than takeaways and order volumes. Deliveries across all groups were 7% ahead of January 2023, while takeaway and click-and-collect revenues were down 5%. Combined order numbers fell 2% year-on-year.

Campaigning Success As Short-Term Lets Register Confirmed Ahead of its response to its consultation, the Department for Levelling Up, Housing and Communities has announced it will also require planning permission for short-term lets and that homeowners renting out their main home will be capped at doing so for a maximum 90 nights a year.

and visibility.

Enhanced regulation of short-term lets has been a years-long campaign for UKHospitality, with the goal of bringing them up to the same standards as the wider accommodation sector.

“I’m delighted that the Government has acted on UKHospitality’s concerns and will be implementing a national, mandatory register and strengthening requirements for shortterm lets.

These changes achieve that goal, with the Government setting out that the new register will ‘underpin compliance with key health and safety regulations’.

Kate Nicholls, Chief Executive of UKHospitality, said: “The established accommodation sector adheres to high, regulated standards of health, safety and accessibility, and short-term lets have long been an unknown in how they stack up, due to a lack of oversight

“Guests have a right to know that their accommodation is safe, accessible and regulated to the highest standards, and that is the bar at which short-term lets should be judged. That’s why we have been calling for change to make that possible.

“This will give local authorities the data they need to properly regulate the sector and, crucially, bring them up to the high standards of the wider accommodation sector.

“We await the Government’s response to the consultation to provide further detail and we’re committed to continuing working with them on this critical piece of work.”

Night Time Industries Association and the Institute of Hospitality Join Forces for #LeaveNoOneBehind Campaign Issue 201

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The Night Time Industries Association (NTIA), has announced the Institute of Hospitality is supporting their #LeaveNoOneBehind campaign by sharing it with its 16,000 members. The campaign is aimed at advocating for the survival and recovery of their collective membership of over 20,000 businesses in the UK.

Institute of Hospitality CEO Robert Richardson FIH MI agreed: “It is an incredibly tough economic climate, and our members and wider hospitality industry are continually updating us that they need additional support to help them continue. Without which many fear they will have to close their doors.

This united support comes at a critical juncture prior to the announcement of the Spring Budget on Wednesday 6th March 2024 as the hospitality and late-night economy sectors continue to face unprecedented challenges. Where previously the Government excluded wet lead sales businesses, the NTIA has stood firm on their commitment to leave no one behind or marginalise businesses as was done during the pandemic.

“The Institute’s role is to help support our members to prosper through investing in their people’s professional development and encouraging new talent into the industry. An industry we are incredibly passionate about. This campaign and the work of the NTIA will help protect the future of our members and every community across the UK” concluded Richardson.

The impact of the ongoing rising costs and financial burdens has led to a dire situation for businesses within the nighttime economy and wider hospitality sector. Since 2020 we have lost over 23,000 businesses, and more than 6,000 establishments have closed their doors in the last year, marking a devastating loss for both the economy and the communities they serve. Alarmingly, the hospitality sector has witnessed a doubling of businesses entering administration during this period, underscoring the urgent need for support.

Despite the limited efforts of the government to provide financial aid, the industries remain exceptionally vulnerable. Escalating operating costs, combined with substantial debts incurred during the pandemic, have left many businesses teetering on the brink of collapse. A recent survey conducted by the NTIA revealed that 7 out of 10 businesses are either barely breaking even or operating at a loss, with nearly half expressing doubts about their survival in the next 12 months.

Michael Kill, CEO of the Night Time Industries Association, endorses the importance of collaborating with the Institute of Hospitality on a pivotal campaign aimed at reshaping the trajectory of the crisis gripping the Night Time Economy and hospitality sectors. He underscores the imperative nature of reducing VAT to 12.5% for all businesses within these sectors, encompassing the entirety of the UK. Emphasizing the urgency of this initiative in safeguarding the survival of these enterprises during tumultuous times, he calls upon the Chancellor to uphold this commitment, stressing the importance of inclusivity in the recovery endeavours, leaving no business behind.

Sacha Lord, co-founder of Manchester’s Parklife Festival and Warehouse Project, and a prominent figure in the nightlife industry, commented on the #Leavenoonebehind campaign, expressing full support for its objectives. He emphasized the critical need for a reduction in VAT to 12.5% across all hospitality and nighttime economy businesses, not just in Manchester but across the entire UK. Lord stressed the urgency of this measure in ensuring the survival of these businesses amidst challenging times. Furthermore, he urged the Chancellor to stand by this commitment, emphasizing that no one should be left behind in the recovery efforts.

The consequences of inaction are profound, not only for businesses but also for the individuals and families whose livelihoods depend on them. With the cost of living on the rise, discretionary spending, such as enjoying a night out, is under threat as consumers struggle to manage mounting bills.

In response to these challenges, the NTIA is calling on the government to implement urgent measures to support the sector in the Spring Budget, including: • Implementing a reduced VAT rate of 12.5% across the hospitality, late-night economy, and events sector for the next 12 months.

• Freezing Alcohol Duty for the next 12 months.

These measures are essential to providing businesses with the financial headroom they need to survive and recover. It is imperative that we act now to ensure that no one is left behind and that our vibrant nighttime economy can once again thrive.

Future-Proofing Tourism Conference Awarded to Liverpool UKinbound has announced that the contract to host its 2024 Annual Convention, themed ‘Future-Proofing’, has been awarded to the city of Liverpool.

The winning bid was submitted by Marketing Liverpool as part of a competitive tender process, with the event confirmed to be held on 25 and 26 September this year at the iconic St George’s Hall, in the centre of the city.

Expected to be a sell-out, the two-day conference is aimed at UK businesses that work within the UK’s inbound tourism industry, such as attractions, hotels, and tour operators that facilitate hosting international tourist visits to the UK. Alongside an empowering keynote speaker address will be topical industry seminars and workshops, and a full day of B2B meetings, all providing actionable insights that help businesses develop and grow, while negotiating an ever-changing commercial landscape.

Building on its best-ever attended Convention in 2023, over 350 delegates from across the UK’s diverse inbound tourism sector will converge on the city. This will include tour operators and trade buyers who are responsible for bringing many international visitors to the UK, and Liverpool, from valuable key markets such as the USA, China and the Middle East.

Those attending the conference will also have the opportunity to experience the diverse tourism offering of Liverpool itself. UKinbound is working in collaboration with Marketing Liverpool to arrange a range of familiarisation trips for delegates, which will help to foster and develop key relationships between buyers and local industry.

Joss Croft, chief executive, UKinbound said: “We are delighted to be working with Visit Liverpool to deliver our 2024 Annual Convention. Their bid was inspired, packed with passion, creativity and an ambition to make this our most exciting and sustainable convention ever.

“Together we have an opportunity to showcase what Liverpool has to offer international visitors, from its lively waterfront, grand architecture, and buzzing music scene, alongside being home of The Beatles and two very successful football clubs, and above all the hugely warm welcome from the people of Liverpool.

“We are looking forward to rolling out an outstanding event for our delegates, alongside our Liverpudlian partners.”

Susan Finnegan, head of visitor economy at Marketing Liverpool said: “We are so pleased that UKinbound will be bringing their 2024 Annual Convention to Liverpool and are delighted that the team recognised the creativity and ambition we have for hosting this wonderful event in the city.

“This is an incredible opportunity for Liverpool and by working together with UKinbound and our visitor economy partners, we’ll show delegates attending the very best of what Liverpool City Region has to offer.

From our well known hospitality to world-class attractions, stunning venues, UNESCO city of music accolades and sporting prowess, it will be an unforgettable two days in the city.

“And of course, we’ll be sure to roll out our famous Liverpool host city welcome to everyone attending in September.”

CAMRA Supports Proposed Relaxation Of Licensing Hours For Pubs During Euro 2024 An open consultation in government, backed by the Campaign for Real Ale (CAMRA), is proposing the option of relaxing licensing hours for pubs in England and Wales, during the latter stages of the Men’s UEFA European Championships this summer.

The proposal sets out that if England, Wales or Scotland were to reach the semi-final in the tournament, followed by the final, then pubs would be allowed to extend their opening hours.

If any of the British national teams were to make it to the semi-final, or subsequently the final, pubs in England and Wales would be able to open until 1am, rather than 11pm.

CAMRA fully supports this proposal, with Pub and Club Campaigns Director Gary Timmins stating: “Cheering on your team, in the atmosphere of the pub, surrounded by friends and local community is an experience that cannot be had anywhere else.

“CAMRA believes that your local pub, social club or taproom is the best place to drink real ale, cider and perry, not simply for the social experience but also due to the staff and licensees who run these venues.”

Currently, proposals like this can take up to six months to be passed, which is why this consultation is being proposed now.Alongside this proposal, there is the Licensing Hours Extension Bill in motion, sponsored by MP Emma Lewell-Buck, which aims to make this process simpler. Expected to be passed later this year, a new law would help the speed in which decisions like these are made.

CAMRA, again, fully backs this bill, with Timmins adding: “Creating a more responsive mechanism for licensing hours alterations would boost local economies with additional sales and help create a sense of community as pub-goers are able to celebrate the full range and diversity of British sporting achievement.”

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Issue 201

AI and Tourism: Transforming Customer Experiences

By Fritz Oberhummer, VP of Travel & Hospitality, Intellias (https://intellias.com/) Because travel is an inherently humancentric experience, tourism and hospitality companies have been somewhat sceptical of the impact of AI in the travel industry.

But the sentiment is shifting.

AI models are very efficient at analysing data — and the travel industry has deep data troves. By using algorithms for advanced data analytics, industry players can reach more customers, elevate service levels, tap into new revenue channels, and increase operating efficiencies. Let’s take a look at how this revolutionary technology is already making waves in this sector.

DEEPER CUSTOMER

more wits and can perform a greater repertoire of tasks. GenAI chatbots can analyse and summarise content from a wide variety of sources to reply to different user queries and create personalised travel itineraries on the fly. From finding a room with the right amenities, to booking group transportation and choosing add-on activities that align with an individual’s personal preferences, GenAI makes it happen seamlessly.

On the back end, conversational systems can also interact with other tech systems: they can exchange data, look up information, update records, etc. A GenAI concierge can automatically handle a wide range of tasks, from guest self-check-in to ordering late-night munchies and upselling some neat services in between.

At Virgin Hotels, guests are greeted by Lucy — an in-app virtual assistant. Lucy functions as a contactless mobile key to access the room and can automatically adjust the lights, thermostat, and TV. It’s also the one to ring up for room service or ask about any details regarding the stay. Lucy is a capable concierge because it integrates directly with: Virgin’s property management system (PMS), which contains data about guest bookings; a point of sale (POS) system used for managing food and beverage operations; a smart system for controlling every appliance in the room; and guest management software, which automatically generates checklists for staff based on guest requests. Thanks to such deep integrations, Lucy can perform a wide range of tasks across all Virgin properties and retain guest preferences for better experience personalisation.

INSIGHTS

HYPER-PERSONALISATION

Machine learning (ML) and deep learning (DL) algorithms can trawl millions of data points in provided datasets to uncover new correlations, trends, and similarities. In short, AI and ML both enable advanced customer segmentation, sentiment analysis, and behaviour forecasting.

Due to robust classification capabilities, GenAI travel apps can offer real-time personalised travel recommendations by identifying and continuously tracking new patterns in data representing customers’ purchase intentions, stay preferences, and general travel interests. Similar to Netflix, such algorithms can churn out hyper-personalised travel offers based on customers’ past trips, known room preferences, and data from thirdparty sources.

Hostelworld, for example, successfully uses machine learning for sentiment analysis and marketing campaign optimisation. By combining the analytical and predictive powers of ML, Hostelworld managed to increase its click-through rate (CTR) for email campaigns by 86% and its email open rate by 12%.

CUSTOMER SUPPORT Thanks to natural language processing (NLP), algorithms can easily understand text-based commands and different contextual clues to better deal with incoming customer requests. At the most basic level, AI can help classify and prioritise customer support cases or look up relevant information for agents. More advanced AI use cases include end-to-end customer issue resolution, voice-based support bots, and customer support.

AI in tourism can increase support staff productivity by 20% to 50% or more. Airlines like Cathay Pacific already handle 50% of their customer care chats with Gen AI assistants, allowing human agents to focus on more complex tasks.

GEN AI TRAVEL AGENTS ChatGPT has turned out to be a very capable travel agent. Unlike the early generation of chatbots, which were mostly driven by pre-programmed rules, a generative AI (GenAI) travel agency or travel assistants have

Accor, for example, uses an AI-powered customer-relationship management (CRM) suite with some 400 customer attributes to run deep segmentation and personalise customer communication. According to the company’s CDO Alix Boulnois, the solution generates a significant uplift in sales, with revenue from emails increasing threefold.

ETHICAL CONSIDERATIONS As we navigate this evolving AI landscape, our collective focus should be on responsibly utilising AI’s capabilities, ensuring it enhances rather than replaces human endeavour while adhering to the highest ethical standards.

EU GDPR and AI Act-compliant systems can increase user trust and safety, as these regulations ensure robust data protection and ethical AI practices. Luckily, there are several methods of making AI compliant with GDPR. GANs, XAI, federated learning, transfer learning, and differential privacy can all help develop a GDPRfriendly artificial intelligence system. Partnering with a technology consultancy with expertise in AI can help ensure a responsible AI system guided by a strategic approach is implemented.

Pub Is The Hub Partners With Horticap To Offer Gardening Guide To Help Publicans

Pub is The Hub has joined forces with charity Horticap to provide advice to publicans on how to make best use of their gardens.

As we come out of the cold days of winter and head into spring it is time for publicans to start thinking about what action to take with their outdoor areas.

Creating a vegetable garden can be a great way to eat fresh, healthy food, but it can also be a way for publicans to help, educate and offer a social activity for many local people. While growing flowers can add colour, fragrance and additional biodiversity to any pub garden.

about getting that vegetable patch or wildlife garden started.”

Horticap chair Peter Hornby said: “We were delighted to be asked to contribute to this guide supporting pubs to create gardens for their local residents.”

He added: “Gardening as an activity supports both physical and mental wellbeing.

Whether young or old, fit or less so, gardening as a therapeutic activity enriches lives and is at the heart of everything we do at Horticap.

“We wish the readers of this guide every success with this important initiative.”

Pub is The Hub chief executive John Longden said: “Increasing numbers of pubs are asking for help with launching their gardens and allotments. As well as creating an opportunity to grow their own produce gardens can provide a great social environment to bring people of all ages together.

Horticap patron, and famous gardener Alan Titchmarsh said: “I am proud to be their patron and urge everyone who knows the therapeutic qualities of gardening to support the sterling work they do. Using gardening as a means of enriching lives is something I have valued all my life; Horticap is living proof that it can transform lives.”

“We would really like to thank our partners Horticap, who have helped to put together this great advice guide for publicans. It is never too early to start thinking

To download the guide go to https://www.pubisthehub.org.uk/wpcontent/uploads/2024/02/Gardenguidefinal.pdf

Bournemouth Restaurant/Takeaway Closes Over “Safety Concerns” A Bournemouth town centre restaurant/takeaway has closed for good after increasing crime and abuse towards staff made the site unsafe.

“However, to maintain our standards without significantly raising our prices is a balance we strive to keep in favour of our valued customers.

Nathan’s Famous in Bournemouth’s Landsdowne area, closed its doors, and the American-style restaurant has removed itself from all delivery platforms this week and marked as ‘temporarily closed’.

“While we are saddened to conclude our journey in Bournemouth, we continue to serve our loyal patrons at our Portswood, Southampton location.

Nathan’s Famous has now confirmed that the Bournemouth branch has closed due to difficult circumstances in the hospitality industry.

Tom Turner, chief technical officer at Nathan’s Famous, said: “A substantial increase in operational costs, including energy, rent and staffing costs, alongside ever escalating incidents of anti-social behaviour and vandalism on Old Christchurch Road have been the driving force behind our decision.

“Over the past few months our store has been subjected to multiple break-ins, vandalism, and abuse towards staff members.

“We no longer believe it is viable to offer Nathan's Famous at this location without compromising our commitment to providing exceptional value and quality to our customers, in a safe environment.”

The restaurant opened in 2019 serving New York style hot dogs and burgers in Bournemouth ,and Mr Turner added: “Nathan's Famous has always been dedicated to delivering an authentic American dining experience.

“We are currently exploring new opportunities to expand and bring the Nathan's Famous experience to more areas.”

“Our heartfelt gratitude goes out to all our customers who have supported and enjoyed our brand over the past four years.

“Your enthusiasm and patronage have been the cornerstone of our success, including being shortlisted Deliveroo's Best Burger & American Food Restaurant award.”

Chief superintendent Heather Dixey, of BCP Local Policing Area, said: “Anti-social behaviour (ASB) has a significant impact on people’s wellbeing, quality of life and sense of security and how safe they feel in their own homes or at work.

“In order to get an understanding of ASB and crime in an area, we monitor trends and use partnership data to help inform hotspot patrols at key times – right place, right time philosophy in order to prevent anti-social behaviour and escalation into criminality.”

“We would encourage anyone with concerns about crime and anti-social behaviour in the Old Christchurch Road area to please report it to Dorset Police.”

Issue 201

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Government to Publish New Tipping Code of Practice The Secretary of State for the Department for Business and Trade (DBT) Kemi Badenoch to publish a draft code of practice on fair and transparent distribution of tips.

The code seeks to promote fairness and transparency in the distribution of tips that fall in scope of the Employment (Allocation of Tips) Act 2023. It comes into effect on 1 July 2024. This Code applies to England, Scotland and Wales and will be reviewed periodically to ensure it remains up to date.

In its response to the consultation on the proposed tipping code of practice, UKHospitality said the code rightly enables businesses to reflect the circumstances in which they operate, without being too prescriptive and burdensome.

It said the vast majority of the sector will already be operating in the spirit of the new legislation, ensuring transparency and fairness to team members through existing tipping policies.

A number of areas have been highlighted for improvement, in particular how agency workers are treated by the legislation. The current legislation requires businesses to include agency workers in tip distribution, but this could cause significant administrative difficulties and reduce tips for contracted workers.

The consultation response comes as UKHospitality launches brand new, detailed guidance on the legislation, which comes into force on 1 July 2024. The guidance takes businesses through the detail of the new rules and

what they need to adhere to. It is exclusive for UKHospitality members.

Kate Nicholls, Chief Executive of UKHospitality, said: “Tips are a valued bonus for our staff and are an important way in which guests can show their gratitude for brilliant service, high-quality food or enjoyable experiences.

“Instilling fairness and transparency around tipping processes has been a focus for the sector over a number of years and I have no doubt that the sector is overwhelmingly already operating in the spirit of the new legislation.

“UKHospitality has been the only trade body engaging with the Government on behalf of the whole sector on these new rules and our input has ensured that the draft rules provide much-needed flexibility for a varied and complex sector.

“Despite this, it’s absolutely critical that businesses familiarise themselves with the requirements under the new legislation and ensure they’re adhering to all its requirements.

“Our member-only guidance will enable businesses to do just that and I’d encourage all members to read it in detail ahead of 1 July 2024.”

Recession Reality Prompts Small Businesses To Call For Pro-Growth Budget

Research by the Federation of Small Business (FSB) has 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 Martin McTague, National Chair of the Federation of Small Businesses (FSB), said: “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.

“Uprating the Employment Allowance to keep it in line with recent raises in the National Living Wage, raising the VAT threshold from £85,000 to at least £100,000, bringing back tax-free shopping for overseas visitors, ensuring the future of the Recovery Loan Scheme to get funds to start-up and scale-up businesses, and bringing in a national Business Energy Advice Service to help small firms with eye-watering energy costs would all provide a launchpad for growth.

“Small firms have the drive and the potential to get the economy back up and running, and to put this period of economic decline firmly behind us.”

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CLH Digital

Issue 201

As Guests Adapt To Higher Prices, Hoteliers Must Evolve, Finds SiteMinder’s Hotel Booking Trends days more than in 2019.

The report from SiteMinder––the name behind the only software platform that unlocks the full revenue potential of hotels––finds the global hotel industry is entering a new era of travel, as increased international hotel bookings trigger changes in guest behaviour.

The growth in overseas check-ins at UK hotels last year came despite prices jumping 8% year-on-year, to an Average Daily Rate (ADR) of £193. ADR unsurprisingly peaked in June, averaging £213, while January was again the cheapest month, averaging £155.

Aligning with greater international travel, the average lead time for UK hotel bookings grew to 41 days, 7% longer than in 2022 and over four

However, SiteMinder’s findings don’t suggest a return to the ‘old normal’. The UK experienced one of the world’s highest day-to-day rate variations in ADR, ranging from £219 on Fridays to £177 on Sundays.

Likewise, cancellation rates remained 3% above 2019 levels, at 21%.

SiteMinder’s vice president of ecosystem and strategic partnerships, James Bishop, says: “The new era of travel is characterised by savvier guests, who seek to optimise experiences while offsetting higher prices.

For example, we are seeing a strong willingness to purchase extras, to create a memorable stay, alongside greater use of packages and promotions, to keep costs down. Likewise, guests have become accustomed to more flexible cancellation policies, and are more prepared to secure a flexible rate and then shop around.”

Bishop concludes: “The UK’s relatively high day-to-day variation in room rates is a sign the sector is already becoming nimbler. Longer lead times put hotels in a stronger position to forecast occupancy, and develop revenue strategies to keep pace with their increasingly sophisticated guests. Hoteliers must now ensure they’re at the forefront of this change, rather than being left behind by their competition.”

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.

Food Security ‘Vital Part Of National Security’, Says Prime Minister The Prime Minister has announced at that an annual UK-wide Food Security Index would be produced and that a ‘farm to fork summit’ would be held annually.

Speaking at the National Farmers’ Union (NFU) annual conference, Rishi Sunak promised a new focus on food security on Tuesday, responding to criticism from farmers that agriculture is being not given the same strategic importance as energy and the environment.

The Prime Minister also outlined a doubling of the amount going to technology and innovation schemes such as robotics, roof-top solar and agricultural research, to £220 million, helping farmers to increase productivity.

The money is part of the Government’s commitment to maintain support for English farming at pre-Brexit levels of £2.4 billion a year.

“And that’s why I say to all of you and to Britain’s farmers, just as I did, in my very first speech in Parliament: I’ve got your back.”

Speaking ahead of an expected general election this year, Mr Sunak also outlined plans to reduce “red tape” to allow farmers to develop on-farm businesses such as shops.

Kate Nicholls, Chief Executive of UKHospitality, contributed to the conference, discussing the future of British food, and backing the measures.

“Food security is a vital part of our national security and recent years have brought home the truth of that, he said, noting Russia’s invasion of Ukraine two years ago prompted a surge in food and energy prices.”

Commenting, she said: “Food is at the absolute core of hospitality’s offering and robust food security in the UK is critical to our venues. It’s essential to maintain continuous supply and also to offer our customers the high-quality food they rightly demand.

“We’re strengthening support for your primary role to produce the nation’s food security as a vital part of our national security.

“Putin set off not just an energy price bomb, but a food price bomb too.”

“You help support millions of jobs, add billions to our economy, shape the landscape.

“But most of all, you produce the food we need – food that is some of the best and highest quality anywhere in the world.

“Both of the measures announced by the Prime Minister today are very positive and I’m pleased that the Government is building on the success of the farm to fork summit held last year.

“I was delighted to be involved in that summit and it’s so important that hospitality continues to be a central part of this work. After all, hospitality feeds around 20 million people each week and is a significant route to market for food producers.”

UK Female Bartender Set To Go Head To Head With Europe’s Best

The UK Bartenders Guild will be sending one of its top UK female bartenders to compete against the best in the world in the International BarLady competition this March.

This focus on education is carried through to the prize, which will include both the prestigious title of ‘Barlady Of The Year’ and entry to elite bartending courses for bartenders and bar managers from the IBA.

The competitor will be selected to represent the nation in the competition, which is held in Athens on March 8th-9th.

Supported by the International Bartending Association, the competition is known as the reference event for professional female bartenders and will test the contestants on their mixology skills.

The International Barlady competition is held on International Women’s Day and highlights the talent and professionalism of female bartenders across the continent.

Competitors will be tested across two categories to showcase their skills, creating two original creations including a Classic Cocktail from a selection of International BarLady Competition Sponsor products and then a National Cocktail, including local elements or inspirations from their home country.

Other key talents including professionalism and technical expertise will also be measured, and successful competitors will need to be multilingual, allowing them to have conversations with the foreign guests, as in the world’s most exclusive bars.

As education is one of the key goals for the competition, there will also be training and upskilling opportunities across the event. These include a selection of lectures from trailblazing women across Europe in the Food & Beverage industry, who will be breaking down the progress of women in the sector and what more can be done to heighten their profile further.

Again, original creations will be key to success, with each competitor being matched with a sponsor that they’re required to utilise in their entry, making quick thinking, and true understanding of what makes a good cocktail essential to success.

Claudia Carrozi, Guild President for the UK Bartenders Guild, said: “Competitions such as these are crucial to raising the status of the incredible women in our industry across Europe, so it’s thrilling to be able to get involved and enter some of our amazing talent.

“Our country has great talent, working at some of the world’s most exclusive and respected establishments, so being able to demonstrate the strength of our sector is always exciting.

“The events as a whole are also a great showcase for why female talent is essential to the success of our industry. Female bartenders and other women across the Food & Beverage sector play a vital role in a multibillion dollar industry, and events that champion the profile of the top women in our profession are an exciting thing to be a part of.”

Global Conflicts and Extreme UK Weather Could Drive Up Food Costs Upheaval in the supply chain caused by ongoing conflicts in Ukraine and the Middle East, as well as the impact of storms and freezing weather in the UK, threaten to reverse the benefits of the falling inflation rate, warns hospitality buying company Lynx Purchasing.

As operators plan for the busy Easter weekend at the end of March, as well as occasions such as Mother’s Day, Lynx Purchasing managing director Rachel Dobson warns: “The easing of inflationary pressures on the hospitality sector is very welcome.

The price increases of the past two years are now bedded in, and operators can start to plan their menus for spring and summer accordingly.

“However, the supply chain is still very sensitive to shocks, The ongoing crisis in Ukraine is still having a significant impact on cooking oil and grain prices, while disruption to shipping through the Suez Canal is affecting the cost of a wide range of commodities.

Suppliers of bulkier items such as catering equipment, are already advising customers to factor in delays.

“Blockades and protests by European farmers also have the potential to affect supplies into the UK, and even closer to home, the first few weeks of 2024 saw

a series of storms hit the UK, as well as sub-zero temperatures. Farmers and growers are still assessing the resulting damage to crops, which may not be fully apparent for several months.”

The warning comes as Lynx Purchasing publishes the Spring 2024 edition of its regular Market Forecast, using exclusive insight supplied by the range of suppliers that Lynx Purchasing works with, as well as official inflation data, to look at food and drink pricing in the run-up to the spring trading period.

Dobson added: “The first couple of months of the year are always tough for most operators, and doubly so this year with consumer confidence very fragile.

Operators are looking to the Easter Weekend, as well as Mothers’ Day, to encourage customers back into the eating out ‘habit’.

“Any sudden increase in prices, or shortage of produce will very easily deter some consumers, at a crucial time for the hospitality sector. The best advice to operators is to hope for the best, but plan for the unexpected. Place orders in good time, keep speaking to suppliers about availability, and to keep menu descriptions flexible to allow for changes if needed.”

Issue 201

CLH Digital

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Hotel Revenue Management Strategies: Using Data To Drive Profitability 16

CLH Digital

Issue 201

By Michalakis Michael, Senior Lecturer in Finance and Revenue Management at Glion Institute of Higher Education (www.glion.edu) There is a popular saying in business that ‘volume is vanity, profit is sanity’. Swap ‘revenue’ for ‘volume’ and the expression rings equally true for hospitality.

As hoteliers, we are in the business of delivering profit; and sitting at the centre of this effort should be the revenue manager and his or her team. I always say to my students that we got the name wrong when we first defined the revenue manager. They should be called profit managers, because it is profitability that counts to owners, investors and shareholders.

And by this I mean Gross Operating Profit. How the business is funded, and the cost of that funding, is a decision for the owners.

So, how do we go about making our hotel more profitable? The answer is by using the ‘right’ data to drive smart decision-making, then having the communication and leadership skills to get each department to carry through the optimisation strategies that we have decided on based on the forecasted demand.

The specific actions and tactics on a departmental base should be left to the various department heads, as they are the experts and the ones responsible for their departments. As such, they should serve as a catalyst (not a resistant) of the proposed strategy and take ownership of their activities. The whole process can yield the desirable outcome only if it is a team effort, and achieving that necessitates an investment in human capital, in the form of educating each department in the mechanics of profit maximisation.

THE SEGMENTATION CHALLENGE The current challenge for most hotels – whether independent or chain – is to advance and help populate a more sophisticated, data-driven segment profitability model regardless of how they create rate fences.

In doing so, data is our king; and the good news is that accessing data is becoming easier and more efficient as technology develops. At the same time, I believe we need to re-engineer the whole process of collecting ‘quality relevant’ raw data from scratch.

We need the current Property Management System (PMS) architecture to evolve away from being focused on reporting in accordance with accounting principles (GAAP and/or USALI) in order to evaluate department heads and pay taxes. Instead, the focus should shift more towards producing segmented information that we can use to maximise profitability.

To help crunch the numbers, we will deploy advanced technologies and AI, such as machine learning. This will enable us to detect patterns in customers’ purchasing behaviour and allow for quicker adaption to cur-

rent trends, enabling us to put a price tag on every segment in real time with two-way data streams. In a nutshell: Revenue Management 2.0 systems.

UNDERSTANDING YOUR COSTS In today’s competitive environment, product prices might be dictated by market dynamics which are beyond the scope and direct influence of the marketer. Hence the focus should be on management controlled decision-making related to product and system efficiencies. As such, operating costs management is the key. PMSs should be able to perform activity base costing and allocate undistributed operating expenses based on the specific recipient, whether it is a product or a customer segment.

In addition, such tools should be able to use financial or statistical formulae and models approved by mathematician data analysts (and with their accuracy validated in simulations) to determine the degree of operating leverage (DOL) of the establishment at various forecasted occupancy levels. The level of granularity of such information should begin with the property as a whole, then broken down to its various operating departments and their sub-departments, all the way to the ‘work package’ level on project management terms.

For example, it is vital to know the DOL score of the food & beverage (F&B) department as a whole, then the DOL of the individual restaurants and bars, and finally the score of the various products sold in each of them. The 100% rule when applying reverse decomposition should equal to the DOL of the establishment.

By having such information regarding the flow through rate from revenue to operating profit in conjunction with reliable expected demand estimations, revenue managers will possess the necessary knowledge to develop strategies in order to magnify gross operating income and produce more than ‘normal’ results on high seasons or minimise the ‘damage’ during off seasons. Hotstats and STR reports are both good sources of profitability information.

Furthermore, such information can be used for expansion plans, product diversification and manoeuvring the organisation across the conservative and leverage operating structure axis.

SEGMENTATION AND PRICE OPTIMISATION As data harvesting improves (and this is where system reengineering becomes necessary) we can also start to look in a granular way at our guests and – ultimately – track their individual spending habits and profitability. This delivers pure gold from a revenue management perspective.

For instance, we might charge someone a high rate for their room, but on analysing the data we find they do not spend anything in F&B, nor do they use the spa. Thus what appears a valuable guest from a rooms’ revenue perspective actually falls down to a third or fourth ranked target when we look at the bigger picture. As such, we learn a lesson and do a better marketing budget allocation next time around. This is why the accuracy of data used to calculate KPIs such as TrePAR and GOPPAR – and eventually new KPIs – is more important than ever.

In the ultimate revenue management utopia, I will know my customers’ purchasing characteristics to a very precise level, therefore I will provide personalised products tailored to their individual needs and willingness to pay though their preferred booking channel.

Sir Woofchester’s - Canine Hospitality Sir Woofchester’s has the UK’s largest and most specialised product range for dog-friendly hospitality businesses, including several personalised products.

For your BAR OR RESTAURANT Our Dog Menu features a range of Treat Pots, Dinner Bowls, Dog Drinks and Snacks, displayed with eye-catching point of sale

For your BEDROOMS & ACCOMMODATION

UPSELLING AND CROSS-SELLING RELEASES REVENUE OPPORTUNITIES Another piece of the revenue management jigsaw is upselling and cross-selling – here also, technology can be our friend. International hotel chains developed their own upselling and cross-selling systems, but independent hotels can also join the party. There are several third-party providers (upselling guru, Oaky, duve, etc) that build equally good technology to manage upselling and cross-selling.

These online platforms can present upselling and cross-selling offers to customers at any touch point, from the booking to the post-stay, and especially during the customer’s time within the hotel.

How does upselling work in hospitality? As a simple example, if a guest has used the spa during previous stays, why not offer them an incentive towards a treatment this time around? Or if their preferred restaurant is filling up, give them a prompt to book a table so they do not miss out.

These messages could be delivered by the hotel’s smartphone app, via inroom communications, or simply emailed to the guest before their stay.

PRICING TACTICS Another technology that is advancing quickly relates to automated revenue pricing solutions. These have been around for more than a decade, and they were initially based on fairly simple dynamic pricing – as certain percentage occupancy thresholds were reached, so room rates went up.

Now these systems are getting more granular, with other inputs being fed in automatically and each having a set percentage by which it influences the pricing decision algorithm. These inputs can include changes among the competitive set – has a new hotel opened locally? Is a competitor closed for refurbishment? They could also comprise factors influencing market demand: is there a new event, such as a festival, taking place in the area? Have any airlines serving our destination increased their scheduled flights? Are we experiencing an ‘unusual’ pick-up from a particular geographical destination? Even the weather forecast can have an impact.

There is a plethora of good systems providers which can supply hardware and software or iCloud services to suit any size of hotel and budget. For example, Duetto, IDeaS, RoomPriceGenie, Pace, Infinito Solutions, ROOMDEX, Dot.Cy and Atomize to name a few.

By adding these and other data inputs to the pricing algorithm, a revenue manager can align prices to future demand with much greater accuracy and granularity.

CONCLUSION To summarise, the future for this discipline rests in creating more digital touch points within the hotel, collecting more customer data which can then be segmented to an individual customer or product level, while also being supplemented by automated real-time updates on a host of external factors in order to personalise our products and services towards our customers and adapt to their ever-changing needs and wants. By bringing this all together we can allow for fully informed decision-making on demand forecasting, costing, pricing and capacity allocation through a shared vision on how to maximise the potential operating profit. A truly smart approach to the business of hospitality.

DOGFRIENDLY BENEFITS You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business: • Increased average customer spend • Increase repeat visits • Enhances staff engagement & enjoyment • Link to other initiatives – charityfundraisers, online competitions • Great social media content & word of mouth marketing • Contributes towards improved reviews • Fully compliant with legislation etc

WHY DOG-FRIENDLY?

Choose between:

The number of UK dog owners has increased by over 25% since 2020

-“All day breakfast” snack bar: a delicious innovative treat for dogs on-the-go!

-“Sleepy Bones” treat pot: relaxing bedtime dog treats.

-“Dog Welcome Pack” PERSONALISED: an nicely presented pack containing poo bags, a ball toy and a pot of Sleepy Bones. (Note: the container also serves as a temporary waterbowl!)

Dog owners like to treat their canine like one of the familywhen they visit your establishment

YOUR COMPLETE SOLUTION

The dogfriendly trend in hotels & tourism etc has been increasing for over a decade!

Water bowls, waste bags, accessories, top tips & everything else you need to be more dogfriendly.

The pandemic has seen a behaviour change, with more dog owners choosing the UK for their short breaks or annual holidays

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA certified.

The cost of boarding kennels & pet-sitting has risen, so your customers now increasingly want to bring their dog with them!

We look forward to working with you.

We see ever-increasing dog-friendly requirements with accommodation providers, food & beverage outlets, as well as tourist attractions.

David & the Sir Woofchester’s team

Many of these are new ‘first time dog owners’ (including pre-family millennials)

See the advert on the facing page for details.

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Taking a Closer Look at Seafood in the Foodservice Sector CLH Digital

Issue 201

home has become the new ‘going out’.

In the ever-shifting seas of consumer spending, anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market opportunities. Our latest report, ‘Fish and Chips in Foodservice’, looks at the insights we’ve uncovered based on data gathered over two years (to September 2023).

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED On-premises dining remains important to people for the socialising opportunity it offers, with full-service restaurants seeing an overall traffic growth of 2.5%. Meanwhile, fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living.

The first step to changing or reacting to buying behaviour is knowing what drives customers. Our report on out-of-home seafood sales combines industry data with consumer surveys to reveal the bigger picture.

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodservice are recovering, with 1.1 million more servings in the last two years. While the cost-of-living crisis has had a dampening impact on the market, post-pandemic recovery continued steadily, slowing only in the most recent quarter (July to September 2023).

THE BIG TAKEAWAYS Foodservice equates to almost a third of the volume sales of seafood.

Of that, fish and chip meals represent around 20% of all foodservice seafood consumption. In the two years analysed, 337 million servings of fish and chips were sold – a 0.3% increase on the previous two years.

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS Despite under-50s representing 73% of the out-of-home total of food and drink servings, 59% of all fish and chips servings are to consumers over 50. This skew is more apparent in pubs, where over 72% of fish and chips servings are to over-50s.

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES 75% OF FISH AND CHIPS SERVINGS ARE TO ADULTS WITHOUT CHILDREN Fish and chips perform better in adult-only occasions, particularly in pubs and full-service restaurants where over 80% of servings are to adults without children.

1. Engage younger consumers to broaden the consumer base.

2. Expand the buying window by finding ways to make fish and chips relevant throughout the week.

3. Embrace delivery services and app-based ordering, and explore digital loyalty schemes.

FRIDAY AND SATURDAY DINNER REMAIN THE PEAK TIMES FOR FISH AND CHIPS

4. Explore opportunities to diversify with portable snacking options, or expand menus for fish and chip shops.

Saturdays are now the most popular day for fish and chips, with Fridays a close second. Together, they account for 43% of all fish and chips servings per week.

5. Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option.

THE COST-OF-LIVING CRISIS IS REFLECTED IN A SHIFT FROM OUT-OF-HOME TO IN-HOME

In navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging opportunities to ensure sustained success.

In line with the trading behaviours seen in foodservice, there’s been an increase in purchases of frozen fish and chips products from supermarkets as a cheaper substitute to takeaways. For many people, dining in at

Want to dive deeper? Read the full report at www.seafish.org/insight-and-research/seafood-in-foodservicedata-and-insight

Christchurch Conservative Club Hosts Fundraising Darts Tournament Organisers of a charity darts competition in Christchurch Dorset were left “overwhelmed” after raising over £430 for a charity at Christchurch Conservative club on Saturday February 17.

The fantastic fundraising competition raised funds for The Isabel Baker Foundation, which was set up in memory of Isabel Baker who passed away from Infantile Acute Lymphoblastic Leukaemia eight days after her first birthday in 2015, after being diagnosed at 3 weeks old.

Organiser Curtis Philips says: “It was a great day – we had entrants from across the region taking part for the excellent local charity, in Isabel’s memory, including former and current England players Paul Carter and Tommy Morris, and local darts players Gary Howlett, Dale Masterman, Paul Allen, Alan Chant who scored seven 180’s on the day and Harvey Masterman who scored the highest “checkout” with 139.

Former England player Paul beat Dale in the final 5-2 with Paul scoring three 180’s.

CLH News Sales director Daivd Bartlett was “on hand” to present Paul with a bottle of champagne with our compliments!

One contestant who certainly caught the eye of the audience was 11 year old Jayden Walker “The Young Gun”. Who hit a staggering five 180’s on the day!

Organiser Curtis thanked those who organised and took part in the event, adding: “We are over the moon with the amount raised – there was a really great community spirit there and everyone had a fun time.”

Christchurch Conservative club president Lyndon Brown said: “we were delighted to hold us event, it was a fantastic competition, with some really talented contestants who helped make it a very special day”.

Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub overall experience by catering to the tribal nature of sports fandom.

Banners are an exceptionally effective tool for drawing crowds into your pub for sporting events, turning a regular night into a bustling hotspot of fan excitement and camaraderie. Here's how creatively leveraging banners can significantly boost your pub's appeal and bring in sports enthusiasts:

6. CAPITALISE ON LOCAL PRIDE If your pub is in a city with a local team, use pub banners to show your support for the home team during their games. Local pride is a powerful draw, and showcasing your pub as a supportive hub for the community can significantly boost patronage.

1. PROMOTE UPCOMING GAMES WITH VIBRANCY

7. SOCIAL MEDIA TIE-INS

Use large, colourful banners outside your pub to announce upcoming sporting events. These banners can highlight key matches, special gameday discounts, or viewing parties. With bold graphics and the logos of competing teams, you'll not only capture the attention of passersby but also ignite the spirit of rivalry and anticipation.

Use banners to promote your pub’s social media hashtags or handles, encouraging patrons to share their game-day experiences online. This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment.

8. ANNOUNCE POST-GAME ENTERTAINMENT

2. CREATE A THEMED ATMOSPHERE Inside the pub, banners can transform the space to reflect the fervour of the games. Hang banners of the teams playing in the upcoming matches to create a themed environment that resonates with fans. This visual appeal can make your pub the go-to place for fans looking for an immersive game-watching experience.

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS Custom banners can effectively advertise special promotions, such as discounted drinks or game-day menus, exclusive to sporting event nights. Placing these banners strategically at the entrance or within highvisibility areas in the pub can entice sports fans to choose your venue

over others.

4. ENCOURAGE FAN ENGAGEMENT Encourage patrons to wear their team's colours by promoting a "Best Dressed Fan" contest on banners. This not only increases engagement but also fosters a lively, competitive atmosphere, making your pub an exciting place to be during major sporting events.

5. USE BANNERS FOR DIRECTIONAL SIGNAGE For larger venues, banners can serve as effective directional signage, guiding guests to specific areas set up for watching the games. This can include different sections for fans of competing teams, enhancing the

Attract patrons to stay longer or come in after the game by using banners to advertise post-game entertainment, such as live music, karaoke, or a DJ. This can turn game day into an all-night event, increasing your sales and patron satisfaction.

Implementing these strategies with banners not only elevates the game-watching experience but also solidifies your pub's reputation as the ultimate destination for sporting events. By visually communicating excitement, offering, and community, banners can significantly influence sports fans' choice of venue, ensuring your pub is their first pick for enjoying the game.

Check out the online Banner Library at www.hfe-signs.co.uk for promotional ideas for your pub!

“I Found Hair In My Soup!” Just A Bad Dinner Or Grounds For A Defamation Claim?

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CLH Digital

Issue 201

By Daniel Jennings, litigation specialist from law firm, Shakespeare Martineau (www.shma.co.uk)

With recent statistics showing that hospitality and leisure venues are closing at a rate of over 10 a day, the prospect of negative reviews is piling additional pressure on owners and managers.

Social media reviews have become a powerful force in shaping the success of hospitality businesses, and the rise of platforms like TikTok means that customers can now share their experiences and opinions with a global audience – fast. While positive reviews can boost a business's sales and credibility, negative reviews can have a detrimental impact on reputation and profit, but where exactly is the line drawn between opinion and defamation?

Since the dawn of the internet enabled people to share their unfiltered opinions instantly, venues have had to navigate the fickle world of online reviews. Whereas websites, such as TripAdvisor, allow venues to easily monitor and respond to reviews, giving the opportunity to clarify or contextualise negative comments, the explosion of TikTok’s popularity makes this much harder.

venue with branches across the globe would naturally be different to an independent venue with only one location.

Deciding how to deal with negative, online reviews can be challenging, as the impact is not always clear at the time. A number of variables such as the number of followers an account has, the amount of traction it is getting – for example, has it gone viral? – what the content of the claims are, and what the potential consequences could be, should all therefore factor into the venue’s response. Implementing a comprehensive action plan, with different responses based on different scenarios, will make it easier for a venue to decide an appropriate course of action.

It's important to note that in some circumstances the best response is to not respond at all, as it may add fuel to the fire – for example if the claims were more subjective, such as not liking the food, the account has few followers or there is little engagement. Claims that are more serious, such as detailing a specific incident at the venue where staff were rude may require a response online. Finally, serious claims that are getting a lot of traction, such as those around health and safety, may require a legal response, and venues should contact an expert where appropriate.

If it is decided that the claims require a legal response, it is important to capture key details about the defamatory statements, such as exactly what was said, when it was posted and on which platform. Saving or screenshotting the comments is especially useful in case the comments are deleted or taken down after the fact. Actively monitoring social media platforms on a frequent basis will aid this.

Another barrier venues face is that it can be difficult to identify defamation when it occurs, because to meet the legal definition of defamation, the statement or statements have to meet specific criteria, the most important being that the statement must be untrue or greatly exaggerated. While this may be stating the obvious to some, when the review includes subjective statements, such as ‘I didn’t like the taste’ as well as claims based in fact, such as ‘the food was undercooked’ it can be more difficult to determine defamation from simple opinion, and when pursuing a defamation suit it is crucial that the statements can be proven to be false.

As well as knowing how to respond to negative online reviews when they occur, it is crucial venues take pre-emptive measures. Training managers to appropriately respond to customer complaints and de-escalate situations at the time will reduce the likelihood of negative reviews later on. Encouraging a work culture where staff feel like they won’t get in trouble if they do make a mistake will help to ensure this happens, as to deal with situations effectively a manager needs the truth about what occurred.

Secondly, venue owners must prove that there has been ‘serious financial harm’ caused by the claims. This can be done by examining the revenue for a period of time before and after the review was posted, and comparing the revenue brought in. Exactly how much financial harm has to be caused before it is considered ‘serious’ is ambiguous to allow for the wide range of venues in the UK. What is considered ‘serious’ for a chain

Reputation management is an incredibly important tool for venues to manage reviews and help to build a credible brand. History tells us that every time a new social media giant, such as Tik Tok, is established, it takes time for the platform to implement regulations and ensure they have adequate monitoring processes in place.

Venues need to ensure that they are prepared for any negative review scenario, as the amount of defamation claims in this area is on the rise and could occur with little to no warning.

South Lodge Hotel And Masterchef The Professionals Winner Tom Hamblet Join Sussex Six Campaign South Lodge, part of Exclusive Collection, has officially joined the Sussex Six Campaign, pledging to increase local produce on its menus across all three restaurants. Sussex Six is a campaign to increase local produce on the menus and shelves of hospitality and retail businesses in Sussex.

It is organised by Natural Partnerships CIC with support from Horsham District Council and the UK Government’s UK Shared Prosperity Fund. By joining the campaign, South Lodge has pledged to increase the already extensive Sussex and seasonal ingredients and local produce used to create the menus of their three restaurants, Botanica, Camellia and The Pass.

After signing the pledge, Dan Wait (General Manager of South Lodge) said: “Sussex Six represents everything that we believe in at the South Lodge, and we are delighted to take on the challenge of bringing even more local produce into our restaurants.”

The 3 AA Rosette-awarded Camellia restaurant is usually led by the talented head chef Josh Mann. He and his experienced brigade of chefs take pride in delivering a seasonal menu inspired by the produce picked

daily from the hotel’s walled garden and the finest local Sussex ingredients. This year, MasterChef: The Professionals 2023 Winner Tom Hamblet is currently taking residency as Head Chef of Camellia restaurant. From the 3rd of January – 31st of March 2024, showcasing his signature dishes inspired by his time on the show with Sussex diners.

As for Botanica, Head Chef Jonathan Spiers draws on the South Downs as a larder for fresh and seasonal ingredients for a dairy free, sustainable, and healthfocused Mediterranean experience.

Lastly, The Pass holds one Michelin Star and 4 AA Rosettes under the direction of Head Chef Ben Wilkinson and his partner Monika Zurawska who leads the front of house team.

“We’re absolutely delighted to have South Lodge on board,” said Hilary Knight, co-director of Natural Partnerships CIC. “Since the Sussex Six Campaign was launched five months ago, over 50 shops, restaurants, pubs and cafes have now pledged to add at least six more local, Sussex food and drink products to their shelves and menus, and we urge people to support them.”

Join the Hospitality Community at HRC 2024 HRC, part of Food, Drink & Hospitality Week, returns to ExCeL London on 25-27 March for an immersive dive into the future of hospitality, offering invaluable networking opportunities, a chance to explore the very latest trends, and a firsthand look at new innovations in foodservice.

The 2024 event will also see the return of stage and demo kitchen Chef HQ, curated by Chef Publishing, where visitors can enjoy presentations by chefs including Glynn Purnell, Simon Hulstone, Kerth Gumbs, Tom Shepherd and Pierre Koffmann.

With sections covering hospitality tech, foodservice, furniture, interiors & tableware, and professional kitchen equipment, visitors to HRC can source anything needed to elevate their business offering and customer experience.

Shepherd comments: “Truly looking forward to being the opening demo at Chef HQ at HRC this March. Sharing my stories and experiences with peers in such a fun, relaxed environment, surrounded by some amazing culinary stars and future generations of chefs will be a memorable moment. Come along and join us!”

The Vision Stage, designed by Harp Design, will see a packed programme of content across the three days of the show, with speakers including UKHospitality CEO Kate Nicholls OBE, HRC Chef Ambassador Lisa GoodwinAllen and futurist Simon Stenning.

The show’s TechX stage will be the home of all things hospitality tech, with discussions taking place on a wide range of topics including labour productivity tools, rebuilding a fractured tech stack, future opportunities in the changing hospitality landscape and how modernised shift patterns can results in a healthier workforce.

Stenning comments: “HRC has always been an important event in all our calendars, so I am looking forward to being there on all three days, to see all the new and latest products on display, and to meet up with clients, colleagues and friends. I am very pleased to be presenting foresight from our latest Future Foodservice report – 2030Vision – with trends, developments and shifts in the market over the next six years. It will be a great week.”

In the show’s Networking Hub, designed by Design Command, a number of industry associations and key partners of HRC will be hosting networking events including the Foodservice Equipment Association, Arena and HOSPA.

The Vision Stage will also be hosting the awards ceremony for the inaugural World Catering Technology Awards, in partnership with FoodBev Media, which recognise the innovative suppliers changing the face of catering and streamlining processes front and back-of-house.

HRC takes place on 25-27 March 2024 at ExCeL London alongside The Pub Show, IFE, IFE Manufacturing, and International Salon Culinaire, as part of Food, Drink & Hospitality Week. To find out more, visit www.hrc.co.uk

Culinary Evolution: The Transformation of the Hotel Dining Scene 22

CLH Digital

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By Michael Obray, General Manager of Cotswold House Hotel & Spa (https://bespokehotels.com/cotswoldhouse/) Hotel dining has evolved over the years, marked by a transformative shift from conventional norms to providing an extraordinary experience for guests. I've witnessed firsthand the dynamic changes that have redefined the culinary landscape within the hospitality industry, and it is quite an exciting journey.

One notable trend that stands out is the evolution of the solo dining scene. Traditionally, hotel dining was synonymous with formal, group-oriented experiences, where guests would gather in large dining rooms for elaborate meals. However, in recent years, there has been a shift towards catering to the solo diner. Recognising the changing demographics and the rise of solo travellers, hotels have adapted their dining offerings to provide a more personalised and inclusive experience.

Solo dining is no longer associated with hurried room service, a cheap meal-deal from the local shop, or a lonely table in a corner. Instead, hotel restaurants are now creating inviting spaces for solo diners, creating an atmosphere that encourages self-indulgence and relaxation. It may be a little unusual to see a person sitting alone at a subtly lit table amidst a restaurant full of romantic Valentine’s diners, but apart from that, it is less than remarkable to see both leisure and corporate single diners in more formal hotel settings and bars. This evolution is a response to the growing number of business travellers, digital nomads, and individuals seeking a moment of peace and quiet amongst their busy schedules.

Another key aspect of the evolution in hotel dining, is the increasing focus on locally sourced produce.

Hotels are moving away from generic, mass-produced ingredients and meals, and instead celebrate local, seasonal ingredients, honouring traditional techniques and fostering relationships with local producers and arti-

sans. Locally sourced produce not only supports the surrounding community but also allows chefs to showcase the unique culinary heritage of the area.

Menus are now produced with a commitment to showcasing seasonal ingredients and hotels take pride in informing guests, as part of an enhanced dining experience, about where selected local ingredients come from and what the chef has chosen for them. This serves to both promote the local area and to be informative to guests, championing the region's rich culinary heritage whilst also embracing creativity to produce memorable dining experiences.

For example, as a Cotswold hotel, we are in a position to take advantage of a huge selection of locally produced food. We offer game dishes such as rabbit and grain mustard pie or Cotswold venison fillet with sticky slow cooked haunch, celeriac, and beetroot, which are always very popular with our diners.

Over the years, traditional dining experiences have changed and evolved to suit more diverse and knowledgeable audiences. Beyond solo dining and locally sourced produce, guests are now also looking for an enhanced and luxurious experience. In the 80s, 90s and into the 00s, dining out at high end restaurants became a fashion statement and, for the business elite, almost a status symbol. Michelin Stars became the industry standard, and this led to aspirational dining. This element of dining out is still alive but now with such a diverse and competitive market, such restaurants are having to conform more to what diners expect, and are having to work harder to meet those expectations.

It's now very much about how restaurants and top chefs’ can add different and innovative elements to the overall dining experience. This could be in the form of menu style and content, dish presentation, intelligent use of a huge range of ingredients available year-round and being more creative with cooking as an art form.

Front of house service plays a big role too in delivering the chefs innovations in an intelligent and engaging way to the guest.

Embracing these trends not only meets the changing preferences of guests but also positions a hotel and its restaurants as a dynamic and forward-thinking player in the ever-evolving world of hospitality, who strives to exceed the expectations of a diverse and knowledgeable audience. As guests continue to seek unique and memorable dining experiences, the culinary landscape will likely see further innovation, creativity, and a continued commitment to providing exceptional experiences for diners.

Greene King Pub Partners to Launch Second Franchise Concept ‘Nest Pubs’ of this, they get a share of the profits in their pub and will earn bonuses based on performance in key areas such as operational excellence.

Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, is to launch its second franchise pub concept under the name ‘Nest Pubs’.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “We are delighted to continue the growth and success of our franchise offer with the development of Nest Pubs.

The new franchise concept follows the success of Hive Pubs, Greene King’s first franchise pub concept, which was launched in 2021 and now operates in 46 sites. Hive Pubs will continue to expand and grow alongside Nest Pubs.

“The first Nest Pub will open later this year with more following behind it. Alongside this, we’ll continue to grow our successful Hive Pubs franchise concept with more openings.

Nest Pubs will be wet-led pubs predominantly located on busy high streets and in communities, providing great value, an excellent experience and regular sport and entertainment.

Alongside a wide drinks range including beer, ale, wines, spirits and low and no options, they will serve pizzas as a food option for hungry pub-goers.

Like Hive Pubs, Nest Pubs will be aimed at those with pub management or assistant pub management experience who are looking to take the step up and run their own pub business.

As wet led pubs with a smaller food offer than Hive Pubs, Nest Pubs franchisees will only need a small team to operate their business. As such, a Nest Pub Franchise Agreement will be the most cost-effective and simplest way to start a pub business with the full backing and support of Greene King.

Like with Hive Pubs, Nest Pubs franchisees will earn through a percentage of food and drink sales. On top

Hospitality Trends for 2024 With the hospitality industry getting ready for 2024 we at Alliance have taken the opportunity to research the top emerging trends set to take hold this year. We have identified four trends so far which are beginning to permeate the current hospitality scenery:

MEDITERRANEAN ROMANTIC To make this trend work you need to embrace bright, light spaces and pair them with natural tones and textures such as wooden furniture and areas of bare, undecorated walls. When trying to achieve an “Old World” Mediterranean charm we’d suggest looking to employ neutral crockery and glassware to help allow your establishment to be the main focus. Great options include Artis’ Nara Rose or the Utopia Santo ranges (both the taupe and light grey colourways) where crockery is concerned, and RCR by Steelite Essential glassware range is perfect for serving drinks.

INVITINGLY GLAMOUROUS For this theme the key is employing a refined colour palette but doing so in a sensible and stylish capacity. The idea is for dining

“Our overwhelming focus as a business remains in the leased and tenanted space, but we are excited to continue the growth of our franchise pub business through Nest Pubs.”

Penny Baldwin, Franchise Operations Director for Greene King Pub Partners, said: “Nest Pubs will be wetled pubs predominantly located on busy highstreets and in communities, combining great value with a reliable pub experience of live sport and entertainment. They will combine a strong drinks range with a pizza offer for customers seeking out good food.

“As wet-led pubs requiring just a small team to operate them, Nest Pubs is the most cost-effective and simple way to start your own pub business with the full backing and support of Greene King Pub Partners, which has been accredited by the British Franchise Association.”

spaces to not appear overwhelmingly expensive whilst still maintaining an inviting and glamourous aesthetic.

Churchill’s Kintsugi Reverse is brilliant for adding a subtle hint of glamour to any table setting and works as a brilliant canvas to showcase your food. The Villeroy & Boch Rock range is also fantastic for serving a refined menu on to your customers, especially when paired with the Artis Speakeasy Swing.

ORGANIC BRUTALISM Organic brutalism is a theme which is becoming popular in developed urban areas and requires the restaurant / hotel to fully embrace the notion of opposites attract. The best way to visually capture this theme is by twinning the brutally linear nature of city architecture with the softness of organic elements. When tying in your tableware with this style of décor we’d suggest Churchill Stonecast Sorrel of this Fusion range or opt for the stark contrast of the Artis Elements collection.

NUOVO CAFFÈ The term “Let’s grab a drink” is slowly shifting from referring to have an alcoholic beverage and becoming more synonymous with having a coffee. If you serve coffee and want to attract the discerning coffee drinker, then give your social areas are more relaxed and contemporary.

At Alliance we are always up to date with the latest hospitality trends and products so call your nearest Alliance Local to see how we can help you with all your needs. www.allianceonline.co.uk

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Greene King Expects to Sell Over 300,000 Pints During Scotland vs England Six Nations Clash As Scotland prepare to face England in the Six Nations on Saturday, Greene King expects supporters to buy 328,700 pints while enjoying the match across pubs in the two nations.

With Scotland aiming to win the Calcutta Cup for the fourth consecutive year, Greene King predicts that pubs across both nations will benefit from selling an additional 50,000 pints during the match.

With Scots more than fancying their chances, the pub and brewing company, which operates under the Belhaven brand in Scotland, is predicting fans will support the national team and their local pubs, with an expected 78 more pints to be sold per pub in Scotland than in its English pubs.

In total, Scots are expected to buy 34,700 pints across the company’s 124 Belhaven pubs during the match, almost 5,000 more than during other Six Nations matches, highlighting the anticipation this game brings for supporters.

The English are also keen to enjoy the match in their local, with an expected 294,000 pints being poured across Greene King’s managed pubs in the nation, over 12,000 more than during any other England game.

The Six Nations is a major driver of footfall for hospitality businesses. The tournament was the third most popular event across Greene King’s pubs in 2023, behind the King’s Coronation and St Patrick’s Day. During the nine days of rugby last year, the company poured more than 3 million pints across its UK managed pubs, with the busiest day being Scotland’s victory over England on the opening day.

Greene King CEO, Nick Mackenzie, said: “The local pub has always been at the heart of the community and no more so for than when a great sporting event is taking place.

“With the Calcutta Cup being one of the oldest and most iconic fixtures in the sporting calendar, we’re looking forward to welcoming fans to Greene King and Belhaven pubs across the nation on Saturday afternoon to enjoy the match together.”

To celebrate the tournament, Greene King is offering six fans the opportunity to win a dream trip worth £3,000 to one of the six nations. To enter, fans only need to visit www.greeneking.co.uk/live-sport/rugby/six-nations and correctly answer who won the 2023 Guinness Six Nations tournament by completing the form to enter. Entries close on 16th March, with winners announced after the conclusion of the tournament.

Apprenticeship Awards Cymru 2024 Finalist Whitbread Reaping the Rewards of Apprenticeships Whitbread Group PLC, which has more than 800 hotels, 400 plus restaurants and in excess of 36,000 employees, is reaping the rewards of its strong commitment to apprenticeships.

The business has discovered that its staff retention rate is 10% higher for apprentices, which equates to £5 million in reduced costs, increased sales and better guest experiences.

Apprenticeships from Levels 2 to 5 are delivered by Lifetime Training, in partnership with Cambrian Training Company in Wales, for staff ranging from chefs, housekeepers and receptionists to managers and team and project leaders. Achievement and distinction rates are substantially above industry averages.

Now, Whitbread Group PLC has been shortlisted for the prestigious Apprenticeship Awards Cymru 2024 as a Large Employer of the Year finalist.

Highlight of the year for apprentices, employers and work-based learning providers and practitioners, the awards are organised by the Welsh Government and supported by the National Training Federation for Wales (NTfW). Headline sponsor is EAL. The winners will be announced at an awards ceremony to be held at ICC Wales, Newport on March 22, 2024. The awards highlight the outstanding achievements of employers, apprentices and work-based learning practitioners.

Over the past year, more than 270 Whitbread Group employees have achieved an apprenticeship and in excess of 2,000 are working towards one across the UK. A network of Apprenticeship Champions supports the development of learners across the business.

Apprenticeships are integral to Whitbread’s Force for Good programme which gives all employees the opportunity to learn and develop. A ‘no barriers to entry’ approach for apprentices aims to ensure that all employees reach their potential.

In a UK-wide survey, 86% of the company’s employees said an apprenticeship had improved their confidence in their role and 90% believed they had developed new skills. 47% were promoted or have taken on extra responsibilities within a year of completing their apprenticeship and 20% of deputy hotel managers were promoted from an apprenticeship.

This commitment to learning and development has helped Whitbread to achieve a Top Employer status for 13 years running.

Richard Brooks-Harley, Whitbread Group’s apprenticeship delivery manager, said: “Our founder, Samuel Whitbread, was himself an apprentice which makes apprenticeships a core part of our DNA.” Matthew Summerbell, senior operations manager at Lifetime Training, said Whitbread promotes apprenticeship opportunities with schools and colleges, particularly in deprived areas.

“The combination of the apprenticeship culture, stakeholder engagement and community outreach results in positive achievements and outcomes, with apprentices twice as likely to be promoted within Whitbread and 30% more likely to stay with the business,” he added.

Economy Minister Vaughan Gething congratulated the Whitbread Group and all the other finalists. “Today's apprentices will be tomorrow's specialists, and Apprenticeship Awards Cymru allows us to recognise apprentices, work-based learning practitioners, and employers that have gone above and beyond,” he said.

“Their tenacity, passion, and commitment to growing their own careers, the careers of others, and the larger Welsh economy is inspiring. I wish each of the finalists the best of luck at the awards and with their future endeavours.”

Congratulating the finalists, Al Parkes, managing director at EAL, said: “As the specialist awarding organisation and skills partner for the engineering and manufacturing industry, apprenticeships in Wales are especially important to us.

Apprenticeships play an important role in supporting personal progress through career opportunities and a sense of achievement, while ensuring that employers have the right skills at the right time to keep up with evolving industry needs.

“EAL is committed to encouraging employers to take on apprentices. Marking the achievements of employers, apprentices and work-based learning practitioners at the Apprenticeship Awards Cymru is vital to this.”

For more information about recruiting an apprentice, visit: https://gov.wales/apprenticeships-genius-decision or call 03000 603000.

Consort Claudgen Launches Consort Connect app Consort Claudgen is renowned for its innovative heating solutions. Recently, they introduced the Consort Connect app that enables users to control their heating units from anywhere using their smartphone or tablet. The app is free and downloadable from Google Play or Apple Store. It can control Consort's Wi-Fi enabled heaters and SL heaters connected to an SLPBWIFI wireless controller.

The Consort Connect app is easy to set up. It provides quick access to four operating modes and a 7-day timer with twenty-four daily heating periods. The Connect app offers complete customisation, allowing users to modify the settings of every connected heater according to their preferences. Users can keep track of the app's energy consumption statistics to increase energy efficiency and monitor consumption.

The app has several noteworthy features, including custom automation and a security lock function to prevent unauthorised access to the system. It also features an open window

detection, which reacts intelligently to a sudden temperature change in the area or room.

Additionally, the SLPBWIFI controller and Consort heaters with Wi-Fi and occupancy sensor have a self-learning control ability. This sophisticated feature uses occupancy and temperature sensors to detect and learn a user's weekly presence in a room. It then creates a heating schedule and automatically warms the room according to the detected or predicted occupancy. When the room is unoccupied, the heater will conserve energy by switching to a setback temperature or frost protection mode.

Those interested in learning more about this exciting offering from Consort Claudgen can contact one of their sales representatives via phone at 01646 692172, or visit their website at www.consortepl.com to discover how they can transform their heating control experience.

See the advert on page 3 for further information.

Luxury Hotel Market Immune To Cost Of Living Cutbacks As Profits Soar Issue 201

The data, which is compiled and produced by Hotstats and analysed by RSM UK, highlights that although consumers are continuing to feel the pinch and noticeably cutting back on luxury goods, they are still willing to spend on high-end hotels, showing experiences continue to come out on top.

Chris Tate, head of hotels and accommodation at RSM UK, said: ‘Overall it was a strong end to 2023 for the hotel industry, but it was quite a different story depending on the type of hotel. The luxury market emerged as the clear front runner, as strong demand over the Christmas period meant it could make hay while the sun shined. Despite more openings in the luxury market and therefore greater competition, it’s clear the demand is there and growing.

Average room rates of UK luxury hotels jumped from £320.74 in November to £365.43 in December. The increase in the middle market and budget hotels was less stark, from £132.96 to £139.30 and from £95.90 to £97.08 respectively.

Although UK occupancy was down slightly month-on-month, following seasonal trends, it was up across the board when compared to December 2022 – from 62% (December 2022) to 69% (December 2023) for luxury

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hotels; from 67% to 70% for the middle market; and from 69% to 72% for budget hotels. Occupancy of luxury and budget hotels also exceeded prepandemic levels for the first time, at 68% and 70% respectively (December 2019).

While the UK hotel sector ended 2023 on a high, new data shows this was largely driven by the luxury market with a spike in room rates and profits, according to the RSM Hotels Tracker: Focus on Asset Classes.

The increase in room rates also filtered through to the bottom line of UK luxury hotels, with gross operating profits per available room (GOP PAR) rising from £128.12 (November) to £152.74 (December). This was even greater in the London luxury market, with GOP PAR up from £173.00 to £208.34 in the same period. Cost pressures hit UK middle market and budget hotels, with GOP PAR down from £53.14 to £48.68 and from £34.21 to £29.78 respectively.

CLH Digital

‘Household budgets continue to be squeezed and consumers seem to be prioritising luxury experiences over splashing out on luxury goods. Some savvier luxury retailers, such as Armani and Swiss watch brand Audemars Piguet, have spotted this window of opportunity and are diversifying their offering by venturing into the hotel and hospitality space.

‘Despite pockets of positivity, UK tourism is still not back to pre-pandemic levels, which is further compounded by the removal of tax-free shopping. But with the regime currently under review, hotels and various other UK businesses could be set for a significant boost.’

Increased Business Rates Support Urgent, As Wales Leads GB In Post-Pandemic Closures Wales.

UKHospitality Cymru is making the renewed call to Welsh Government to reverse its decision to reduce business rates support from 75% to 40% in April in the wake of devastating new information signalling high levels of licensed venue closures.

“The Welsh Government’s decision to reduce business rates relief will simply widen the gap between Welsh and English businesses, worsening the situation for businesses.

Wales has lost 17% of its licensed hospitality venues since the start of the pandemic, compared to 14% in England and 13% in Scotland.

“Our local communities face losing vital social centres and crucial jobs. For a key city like Swansea to have already suffered the loss of more than one in four venues is incredibly concerning. The cutting of relief exposes the unjust, archaic business rates system which sees our bricks and mortar businesses pay way above what should be considered a fair share.

The planned reduction in relief would leave Welsh businesses significantly disadvantaged to their counterparts in England and risk accelerating closures. A typical pub would be nearly £7,000 worse off and an average-sized coastal hotel would see bills at least £20,000 higher.

“We need immediate, increased business rates support, followed by fast-track reform, or more closures are inevitable. UKHospitality Cymru and businesses across Wales are imploring the Government to change course on this issue, use the consequential payments awarded and restore the current level of 75% rates relief from April on. The survival of thousands of jobs and local pubs and restaurants really

Some Welsh cities and towns are already feeling the brunt of serious levels of closures. Swansea has lost 25% of its venues post-pandemic, one of the highest rates recorded in Great Britain. Cardiff has lost 10%.

David Chapman, Executive Director of UKHospitality Cymru, said: “These figures are deeply worrying. The stark numbers reflect the extent to which Welsh hospitality businesses have suffered since the start of the pandemic. They will be concerning for our venues and the thousands of livelihoods they support across

does depend on it.”

Slug & Lettuce Birmingham Set to Reopen Following £650,000 Development As the Slug & Lettuce brand continues to evolve, the second new look Slug & Lettuce in Birmingham’s Brindley Place is set to open following a £650,000 investment.

The redesigned Slug & Lettuce site builds on the vibrancy and playfulness of the brand with every detail designed to reflect the brand ethos of bringing friends, family and colleagues together to create lasting memories.

Under the core brand message of ‘Make Good Times’, the investment into the well-loved venue includes a bright, vivacious colour scheme, iconic VIP booth seating and signature marble and terrazzo tabletops. In true Slug & Lettuce style, the bar is awash with Instagram-able features,

Slug & Lettuce Head of Marketing, Becky Southern commented: “It’s exciting to see the second new look Slug & Lettuce take shape as we get ready to open our doors with a fabulous offer within a stunning environment. We have always listened to our customers to ensure the brand maintains that togetherness vibe, be it to celebrate special occasions with groups of friends or to spend time with your bestie. The latest development brings the Birmingham Slug & Lettuce into the fold of our next generation sites as we continue to monitor and tweak the concept as we roll out.”

The refurbishment of the Birmingham site follows the redesign of Slug & Lettuce’s flagship venue in Deansgate, Manchester in September 2023.

FOR ALL THE LATEST NEWS VISIT WWW.CATERERLICENSEE.COM

Cleaning and Hygiene Kärcher Professional UK Discount Scheme Helps Hospitality Sector Get Ahead of the Post-Christmas Clear-Up 26

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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.

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

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.”

Achieving Sustainability with Dry Steam Cleaning Technology

by Thomas Stucken, Osprey DeepClean (www.ospreydc.com) Cleaning is important for supporting public health and wellbeing and vital in maintaining a healthy population and vibrant community life.

faces. The environmental costs of high-pressure washing are astronomical, and that’s without considering the massive volume of wastewater.

Now, consumers are motivated to make environmentally conscious, sustainable, choices and this reflects in their buying behaviour. People want to align with brands that care about sustainability and strive to limit their environmental impact. Get closer to meeting these expectations by adopting ‘green’ cleaning practices.

Stop chemical pollutants and dangerous wastewater

You don’t need to view sustainable cleaning as something to achieve in the future when affordable and effective technology is readily available.

Introduce the best possible cleaning practices and show people that your business is taking every measure now.

Drastically reduce your water consumption with Dry Steam Vapour Because DSV cleaning needs just 1 litre of water to generate 1,600 litres of dry steam, which in turn only requires 5 litres an hour, you can reduce water consumption by over 90% almost instantaneously, this in turn alone helps your company take huge strides towards realising your sustainable ambitions.

In practice, let’s look at companies that rely on high-pressure washing to clean pavements. This method could demand up to 1,000 litres of hot water every hour, whilst the high pressure poses a risk to damaging sur-

One of the biggest problems with traditional cleaning methods is the considerable volume of effluent discharge. Toxic chemicals can pollute clean water sources and damage the environment when handled incorrectly. When handled properly, wastewater still consumes significant energy to remedy and levies a high cost on the environment.

One of the most significant advantages of DSV technology lies in the waste removal procedure that saves considerable time and money while providing an environmentally friendly solution that prevents cross-contamination. Your cleaning operatives can simply empty the waste tank when it fills and enjoy the peace of mind that sustainable actions provide.

The science behind DSV technology When you combine dry steam vapour with validated technologies, you achieve the most effective, efficient, and sustainable cleaning standards, without the use of any chemicals.

The process requires a small amount of cold tap water that gets superheated inside our machines, reaching temperatures up to 175 degrees.

Just one litre of water transforms into 1600 litres of small but powerful

dry steam droplets.

These tiny dry droplets cover a far greater surface area than manual cleaning in a shorter time with greater effectiveness. It loosens dirt and grime that you can easily remove with Osprey Deepclean’s validated HEPA filtration vacuum cleaners or microfibre cloths, leaving your surfaces clean and sanitised.

Driving Sustainability with DSV technology DSV technology relies on super-heated dry steam that substitutes tonnes of hot water for small amounts of cold tap water. It produces no moisture, prevents cross-contamination and relies on no chemicals to achieve higher standards of environmental hygiene than any other cleaning technology.

Government research shows that UK businesses can save up to £23 billion every year through the way they use energy and water. Financial rewards, unmatched environmental benefits and exceptional hygiene standards should drive home the transformational effects of DSV cleaning.

At OspreyDeepclean, we’ve dedicated 20 years to engineering the most sustainable and effective DSV technology. Tested in healthcare settings and relied on by hospitals, we’re striving to help businesses like yours have a positive environmental impact.

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Dishwasher Temperature is Vital Step to Ensuring Commercial Health and Safety, But How Should You Monitor It? the dishwasher during a cycle and provide a temperature reading throughout the wash cycle. Many commercial businesses 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.

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.

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.

Dishwasher temperature probes can be placed inside

Visit www.thermometer.co.uk for details.

Sustainable Resources

How Can UK Hospitality Businesses Become More Sustainable?

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

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

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

And so quite rightly, the industry is under renewed pressure to engage in more sustainable business practices. And this is not just because it is the right thing to do but because consumers are demanding it.

Our research with Unidays showed that over 80 percent of Gen Zers are prepared to pay more for sustainable goods and services, while Rebound research shows that 87 percent of consumers want a sustainable delivery option.

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

become more sustainable this year?

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

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

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

In cities, developing efficient reverse logistics can have a huge impact on carbon, congestion and air quality. Consider partnering with companies like Again which has developed the technology for food and drinks brands to make it easier to swap single use packaging for reusables.

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

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

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

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

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

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

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Sustainable Resources

Navigating NET-Zero: A Business’s Guide to Sustainability

Phrases such as ‘sustainable’, ‘net-zero’, ‘eco-friendly’ and ‘green’ are used everywhere, but what do they mean? To many consumers those words all mean the same and ultimately mean ‘good for the planet’. Consumers place trust in the claims made by businesses, so it’s important to get green claims right to protect your reputation and avoid visits from regulators.

Whether it’s beer that claims to be made using renewable energy, or a restaurant using local sourced ingredients, it’s clear that green sells. Even in the restaurant sector 7 out of 10 Brits believe that restaurants should be more sustainable (Source : Belu and Wateraid). Younger consumers in particular care about the environment with 69% of Generation Z consumers willing to pay more for sustainable products (Source : Statista) . Even during a cost-of-living crisis that’s affected the hospitality industry, consumers are still looking for green ways to spend their money. As retail guru Mary Portas puts it 'Every £1 spent is a vote for how we want to live' Businesscompanion.co.uk is a free government backed website, written by trading standards professionals, that helps you comply with consumer protection law, which includes green claims. This will help ensure that your green claims around your food, drink, and even the way your business operates will be legal. On the site you’ll find handy guides and leaflets that will help you to get your green claims right.

A good question to ask yourself around green claims, is “how can I prove this”? Also put yourself into the mind of your customer. Would your customers understand what a ‘sustainable meal’ or what a ‘responsibly sourced’ product is? If your green claims are vague, misleading, or not adequately explained, then you might not be complying with the law.

Riso Gallo - Sensationally Sustainable!

Getting green claims right from the beginning will save you time and money, and protect your reputation.

Top tips to getting environmental claims right:

• Make sure that you understand the difference between various definitions, such as sustainability, Eco designed and carbon footprint. Our free net zero guidance on businesscompanion.co.uk can help you • Make sure that every green claim you make can be backed up by evidence.

• As a professional you may know the meaning of green terminology such as ‘sustainable’, ‘environmentally friendly’ and ‘net-zero’, but most consumers don’t. Consumers will appreciate an explanation of how and why your product or service is green, and it will help you comply with the green claims code.

• Don’t be afraid to challenge your suppliers on their environmental claims.

• Familiarise yourself with the Competition and Market Authorities Green Claims Code • If you need further information, or want to check if your products or services comply then download your copy of the free Net Zero guide available on www.businesscompanion.info/focus/net-zero-forbusinesses Net zero for businesses | Business Companion www.businesscompanion.info See the advert on the pervious page. innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build ethical houses.

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Rice by-products are even used by Mogu in a range of designer furniture production.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is processed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with

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

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources. www.risogallo.co.uk

FUSION - The Easiest Way To Becoming More Sustainable Designed for the fast food industry in response to the demand for quick to install, reliable and lower carbon hot water, FUSION from commercial hot water specialist Adveco, has fast become an award-winning leader when it comes to integrating low-carbon electric water heating into restaurants, pubs and cafés.

Based around an electric boiler and specially designed ATSx cylinder (FUSION E), with the options of an air source heat pump and immersion heater, FUSION offers a range of pre-sized, packaged water heating systems for restaurant, coffee and brewery chains planning new buildings or a move from gas-fired systems to electrical alternatives in existing properties.

Compact and space saving, FUSION was conceived to address typical kitchen and washroom demands, no matter the water conditions, 24/7 for assured business operations.

The FUSION T models offer a hybrid approach, employing an Adveco FPI32 monobloc heat pump which is especially efficient at lower temperatures. Using the heat pump to preheat cold water reduces the electrical demand on the boiler by as much as 30% delivering operational savings and reducing carbon emissions by up to 71%. The boiler tops up system heat to commercially safe operating temperatures (+60°C). Used in a sealed ‘primary’ loop the electric boiler heats the same

water continuously, this has the added advantage in hard water areas of effectively eliminating limescale issues.

The two heating technologies are smartly balanced by Adveco’s bespoke controls, which ensure efficient operation and, by reducing demand on the boiler, extends the operational life span of the system. Separately controlled multiple immersions within the boiler offers immediate system resilience, but this can be further extended with the addition of an extra backup immersion (FUSION-Eplus & FUSION-Tplus) when provision of hot water becomes business-critical. This ensures there is no single point of failure within the system, and enhanced controls provide automated engagement of the immersion backup to guarantee hot water supply, whilst SMS output advises building managers of any fault scenario.

The focussed development of FUSION in 2023 earned Adveco an Innovation Award, as well as a Commercial Heating Product of the Year accolade.

Discover how FUSION can help your business embrace sustainability today. https://adveco.co/ See the advert on page 11 for details.

Introducing Powerdown220:

Leading the Charge in Energy Efficiency with Voltage Optimisation Mitchells and Butlers Install 1,125 Voltage Optimisers Are you tired of sky-high energy bills weighing down your hospitality business? Look no further!

Powerdown220 is here to improve your energy efficiency game with our cutting-edge voltage optimisation units.

As the UK's leading specialist of voltage optimisation technology, Powerdown220 has earned its stripes by partnering with industry giants like Mitchells and Butlers, the powerhouse behind beloved brands such as Harvester and Toby Carvery. When Mitchells & Butlers sought to slash their energy expenditure and shrink their carbon footprint in line with their 2040 net zero target, they turned to Powerdown220 to deliver this mission.

In a groundbreaking undertaking, Mitchells & Butlers embarked on an extensive survey of their estate and a trial to prove the concept. We identified a whopping 1,125 sites suitable for voltage optimisation. This colossal project marks the largest multi-site initiative of its kind in the UK! With up to sixty Powerdown220 machines being installed weekly at the peak of the project, the impact is undeniable.

Extensive Hotel Experience

‘‘I didn’t realise beforehand that this would be the biggest project of its kind in the UK, but that fact puts it all into perspective,’’ reflected Dale Fenton, energy manager at Mitchells & Butlers.

The company was looking to invest in a technology that would deliver cost savings and improve its sustainability and found VO to be a technology that ‘‘ticked both boxes.’’

We also have extensive experience within the hotel industry, working with leading groups and independent hotels such as Hilton, Marriott, Dakota, IHG and many more…

Why Voltage Optimisation But why voltage optimisation, you may ask?

Picture this: the average voltage supply across the UK stands at a staggering 242 volts. However, all CE marked equipment operates optimally at 220 volts. That's where Powerdown220 comes in. Our state-of-the-art voltage optimisation technology effectively lowers incoming voltage from the National Grid, ensuring that your equipment runs smoothly while simultaneously delivering substantial savings of typically between 7-10%.

Join the ranks of industry leaders who have embraced the power of voltage optimisation with Powerdown220. Say goodbye to excessive energy bills and hello to sustainable savings. Elevate your business's performance and environmental stewardship with Powerdown220 today!

Contact us to learn more about how Powerdown220 can transform your hospitality business for the better.

For a free energy audit of your energy spend and quote please contact: Josh Connolly, Marketing Communications Manager

01625 469 011 josh@powerdown220.co.uk www.powerdown220.co.uk

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CLH Digital

Food Safety

Issue 201

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

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/

Kafoodle: Simplifying Allergen Reporting for Safe, Reliable Dining Are You Natasha’s Law Compliant? Many Still Aren’t YOUR PARTNER IN ALLERGEN SAFETY AND COMPLIANCE In the bustling world of food service, where safety and efficiency are paramount, Kafoodle emerges as your indispensable digital partner in allergen management and compliance. Our cutting-edge kitchen management software simplifies the complexities of serving food safely and provides a single source of truth across the business, ensuring your customers’ well-being and your peace of mind.

DETAILED ALLERGEN INFORMATION AT YOUR FINGERTIPS Understanding the critical importance of accurate allergen information, Kafoodle’s system begins with an extensive and detailed ingredient database. This robust foundation allows for the creation of recipes and menus, automatically presenting associated allergens, nutrition and costings. Whether you are a hotel, restaurant, pub or any food establishment, you can ensure each dish served is safe for your customers with the use of our intuitive platform.

DIGITAL MENUS AND INNOVATIVE LABELLING Kafoodle extends beyond the kitchen to your customers’ hands. To prepare your establishment for Owen’s law, we provide you with branded digital menus which seamlessly integrate with the backend of your ingredient

database. Accessible via a simple scan of a QR code, these menus allow guests to filter dishes based on their dietary needs, ensuring a safe and enjoyable dining experience for everyone. And for grab-and-go, you can make bespoke allergen and nutrition labels complying with the latest food allergen safety regulations, including Natasha’s Law, in less than 5 minutes.

EFFORTLESS UPDATES, REDUCED HUMAN ERROR Kafoodle’s system is designed to eliminate the risk of manual entry errors. Ingredients, recipes, and allergen information can be updated across all platforms with just a few clicks, saving you time and reducing vulnerability to human error. This automatic synchronisation ensures that your customers can always access the most current and reliable information.

JOIN THE REVOLUTION IN FOOD SAFETY Serving food safely and reliably has never been easier with Kafoodle. Our comprehensive solution protects your customers and streamlines your operations, allowing you to focus on what you do best: creating exceptional culinary experiences. Embrace the future of kitchen management with Kafoodle, where safety meets efficiency.

Visit www.kafoodle.com or see the advert on this page for details.

It’s been more than two years since Natasha’s Law came into force, but there’s evidence that many food businesses are still struggling to comply with it.

The law, known formally as the Food Information (Amendment) (England) Regulations 2019, means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present.

These need to stand out so a customer can tell at a glance what they’re about to eat.

A 2023 study carried out by Erudus, the market leading source of accurate allergy, nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels.

The report also revealed the most common reasons for non-compliance in the sample. In a quarter of cases, no information at all had been placed on the packet, a third failed to list ingredients, two fifths didn’t emphasise allergens and a third featured illegible information.

Incorrectly labelled PPDS can not only put customers’ safety at risk, but those who don’t comply also face the possibility of large fines of £5,000 per instance and reputational damage, with longer-lasting

consequences for customer numbers.

The right tool for the job One way to achieve compliance with Natasha’s Law reliably and efficiently is by adapting your labelling processes.

Small businesses have historically opted to handwrite their labels, but these are time-consuming and risk poor legibility.

Pre-printed labels from an external supplier is one alternative, but can lack flexibility and prove costly as any changes or additions to a product’s ingredients will mean ordering a new run of labels and potentially throwing away unwanted bulk-printed batches.

An on-site printing solution avoids these issues.

To help business of all sizes comply efficiently, integrated packages are available that bundle a label printer with easy-to-use menu-management software.

These make it simple to keep your labels up to date as you make changes to your menu, and multi-site solutions are available for those businesses with more than one outlet.

If you’re looking for a compliant labelling solution, a Brother printer can help make it easy, whether as a standalone device or as part of a turnkey menu-management system from one of our partners.

To find out more, go to brother.co.uk/food-labelling

Victus Emporium Victus Emporium is a family run wholesaler of speciality foods, working with artisan producers from across Europe.

With over 35 years’ experience in the hospitality and retail sectors, our passion for exceptional ingredients and food products runs deep within the families roots.

We aim to supply unique, high quality products from across Europe that have a point of difference and can compete on price and service.

An enormous amount of time is invested contacting suppliers and researching the market, so we can have the upmost confidence that our products are the best.

Chef's Buyer's Guide Aneto Broths is one such company who have a range of outstanding products.

Aneto Broths are made just as you would in the kitchen. Using only the best, freshest, quality ingredients, Aneto Broths are 100% natural and do not include any additives, concentrates, preservatives or flavourings. Just great tasting, fresh, natural ingredients.

For example, the vegetables are bought from social cooperative and the chicken stock has full animal welfare certification. Products with this label will come from animals raised on farms where four basic principles of animal welfare are employed; feed, housing, health and animal behaviour is assessed.

In addition to this, 87% of the packaging, including the cap, is made of plant-based materials thus reducing CO2 emissions by 18% compared to the same packaging with fossil plastic.

For more information on Victus Emporium and our wider range or if you wish to place an order, please see our website www.victusemporium.co.uk or email info@victusemporium.co.uk or call 01172 421669.

Twister Fries ‘No Nacho’ Mexican Sharer Sharer portion – serves 2-4 This dish combines the playful shapes and satisfying crunch of Seasoned Twister Fries, mouthwatering, crispy Southern Fried Chicken or Cajun Chicken, the creaminess of avocados, and the zing of jalapeños and fresh coriander, all brought together with the delightful flavours of tangy burger relish and cool sour cream. Add this simple sharer to your summer menu and give your guests a taste of Mexico!

INGREDIENTS • 500g Lamb Weston Seasoned Twister Fries • 2 Avocados; peeled, seeded & diced • 4 Southern Fried Chicken/Cajun Chicken fillets, sliced • 100ml Burger Relish • 75ml Sour Cream • 40g Jalapeños, sliced • 5g Chopped Fresh Coriander

INSTRUCTIONS 1. Bake or fry Southern Fried chicken fillets according to instructions 2. Fry Lamb Weston Seasoned Twister Fries at 175°C (350°F) for 3:15 mins, with a shake after 30 seconds of frying 3. Peel, seed, and dice avocados. Set aside.

4. In serving bowl, layer Seasoned Twister Fries, Southern Fried slices, and diced avocados 5. Drizzle with Burger Relish and Sour Cream 6. Sprinkle sliced jalapeños and garnish with fresh chopped coriander

A Much-Needed Evolution For The Kitchen Hailed as a ‘much-needed evolution for the kitchen’, LittlePod’s natural vanilla paste is used by professional chefs across the UK and all over the world.

Founded in 2010, the East Devon ingredients company is preparing to celebrate its 14th anniversary this year.

To mark the occasion, Janet Sawyer MBE BEM – LittlePod’s Managing Director and Founder – is on a mission to discover how those chefs who use the company’s most-popular product keep it real in their kitchens.

“Do you use LittlePod? Please get in touch, tell us your story and share news of how you use our vanilla and other natural products,” Janet said. “In 2014, Stephane Delourme joined us to mark National Real Vanilla Day, an occasion that has since become International Real

Issue 201

CLH Digital

35

More Twists, More Taste, More Profit!

For fresh menu inspiration with nostalgia, elevate your food offer with a twist!

Including a different potato shape will increase variety and liven up your menu without adding effort in the kitchen.

Lamb Weston invented the original Twisters in 1983 using a patented knife to create the curly shape. Since then, Twisters have ALWAYS been cut from whole potatoes and are NEVER reformed, giving more taste, better flavour and more natural goodness.

Twisters offer a high innovation value, meaning you can provide an exciting loaded fries option or serve them alone and capture the imagination of a nostalgic classic for consumers. Children and young families love the fun and entertainment that Twisters provides and as an affordable snacking option, it shows that treats don’t have to be expensive.

Lamb Weston’s Twisters are also a Chef’s secret weapon. Not only do Twisters give guests extra experience, but did you know that they also yield 15% more portions per kg*? This means that for every 100 portions sold of regular fries, Twisters delivers an extra 15 portions per day – this means an additional 3,000 extra portions per year! There’s also a shorter cooking time, resulting in less energy consumption too.

Lamb Weston’s UK Marketing Manager, Craig Wescott, says: “We are really proud of Twisters at Lamb Weston and we are all very excited to launch our first global marketing campaign this March. Twisters are a fun, exciting classic and offer a unique experience which consumers and operators alike are bound to love. My favourite Twisters recipe is our ‘No Nacho’ Mexican sharer, but there are so many ways you can customise them – have fun!” * Lamb Weston study: From 10kg of product Private Reserve 9x9 the yield is 64 portions compared to 74 portions of Seasoned Twisters. Average weight per portion: Private Reserve 9x9 106g vs. Seasoned Twisters 101.9g Visit www.lambweston.eu for more information

Vanilla Day, and one that we still celebrate each year on October 17th. Stephane told us how he loves to use LittlePod’s vanilla paste at Rick Stein’s Seafood Restaurant in Padstow. Ever since then, we’ve made a point of keeping in touch with our chefs and sharing their stories with our followers and all those who support our Campaign For Real Vanilla.”

LittlePod’s research shows professional chefs find the company’s vanilla paste easy to use, with the recyclable aluminium tube proving good to handle in the kitchen environment, and the versatile product’s consistency aiding portion control and reducing wastage.

“Convenience, quality and affordability combined – it’s a no-brainer,” said Jamie Raftery, The Holistic Chef, who uses LittlePod vanilla in the plant-based dishes he creates in his kitchen in Thailand.

“I love using LittlePod; every chef should have it,” added Peter Gorton, Master Chef of Great Britain. “It’s so versatile and saves so much time without compromising on quality.”

Like to find out more and share your LittlePod stories? Follow @little_pod and their #CampaignForRealVanilla on Instagram or visit www.littlepod.co.uk

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CLH Digital

Spirits and Mixers

Issue 201

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

G&Tea - Adventurous Spirits stockists and always happy to offer ongoing social media support and in store events and tastings to help our stockists sell lots of lovely spirits”

Local spirits producers G&Tea have had quite a journey since they started just over 4 years ago in Liskeard, Cornwall. They have grown to having a range of award-winning gins, including Great Taste, British Food Awards, London Spirits Competition and multiple Taste of the West Gold awards as well as launching a new partner brand Passenger which houses their hand-crafted vodka and rum range.

G&Tea have two main options on bottles including 50cl and also a newly introduced gifting size at 20cl so no matter the budget the range is accessible and can be enjoyed by all.

With contract distilling offer for clients to have their own brand range of spirits and events thrown in for good measure, the team at G&Tea are certainly flying the flag for the South West and growing from strength to

G&Tea have over 12 products now across the two brands and some exciting new blends coming out in time for 2024 season.

“We have stockists nationally now and even some over in Europe but always keen to have more people join our growing G&Tea family” said General Manager Kim “we have some fantastic offers for new

strength.

The full range from G&Tea can be seen on their website www,gandtea.uk or at stand H44 at the ExpoWest event in Wadebridge in March.

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 UKIndia 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.

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.”

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

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

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

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

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

Now ready to spread sunshine nationwide through the hospitality trade.

See our advert on the front cover for further information or call 01428 641884

A Special Offer from Pergola Pergola are thrilled to announce the upcoming launch of two innovative products that are set to redefine the canned cocktail experience.

Crafted with care and precision, our new fizzy tequila-based cocktails are not only allergen-free and preservative-free but also boast unique flavor profiles that are sure to tantalize the taste buds of your discerning customers.

Introducing Our New Offerings:

1. Margarita with Mint and Yuzu: Embark on a flavor journey with our Margarita, infused with invigorating mint and the exotic zest of yuzu. This zingy and refreshing concoction combines the classic allure of tequila with a modern twist, making it a perfect choice for those seeking a vibrant and revitalizing beverage experience.

2. Tequila and Tonic - Cinnamon and Vanilla Flavoured: Prepare to be warmed from the inside out with our Tequila and Tonic, a pioneering creation that brings together the comforting notes of cinnamon and the subtle sweetness of vanilla. This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comforting and invigorating.

Why Choose Our Products?

• Allergen-Free & Preservative-Free: Ensure peace of mind for your customers with our clean label cocktails.

• Innovative Flavors: Stand out from the crowd with distinctive flavor combinations that are sure to captivate.

• Convenience: Streamline your bar operations with readyto-serve canned cocktails that maintain the integrity of freshly crafted drinks.

• Versatility: Appeal to a diverse clientele by offering two distinct flavor profiles that cater to different preferences.

Special Launch Offer: To celebrate the introduction of these exciting new products, we are extending a special launch offer exclusively for our valued partners. Place your order by 28/02/2024, and enjoy competitive pricing that will elevate your beverage selection while maximizing your profitability.

Get Ready to Elevate Your Beverage Program: To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla, simply reach out to us at rahul@pergoladrinks.com. Whether you're interested in sampling our products or have inquiries about marketing support, our team is here to assist you every step of the way.

We are confident that our allergen-free, preservativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience.

Cheers to success and innovation!

Spirits and Mixers

Issue 201

CLH Digital

Renais - Cultivated in France, Distilled in England 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.

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

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.

Mutiny Island Vodka has Arrived in the UK Mutiny Island Vodka was created by award winning chef Todd Manley in the beautiful island of St Croix. Mutiny Island Vodka unleashes an unforgettable taste that is distinctive, clear and clean. A true island vodka with a luxurious smoothness that takes you to the trade winds and blue waters of its island home.

We support the global community throughout our value chain with environmental initiatives, employment and retention, responsible agriculture processes, supporting breadfruit as an ingredient and food crop, and with great flavor and fun.

‘exceptional spirits that set the standard in their categories’.

Founder Todd Manley said, ‘Breadfruit with its rich history and legacy, provided us with the type of vodka that we knew would be true to the island. Hand crafted Mutiny Island Vodka retains the character of the island and the breadfruit from which it is distilled’.

We strive to bring the rich, tropical experience of the U.S. Virgin Islands to consumers around the world with the world’s first and only island vodka made from breadfruit.

In April 2022 Mutiny Island Vodka was awarded a Gold Medal at the San Francisco World Spirits Competition. The Gold Medal recognises

All natural ingredients come together for a silky smooth, versatile vodka and infusions that speak for themselves. www.mutinyislandvodka.co.uk

Pergola Introducing Our New Offerings Margarita with Mint and Yuzu Embark on a flavor journey with our Margarita, infused with invigorating mint and the exotic zest of yuzu.

Tequila and Tonic - Cinnamon and Vanilla Flavoured This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comforting and invigorating.

rahul@pergoladrinks.com www.pergoladrinks.com

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

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CLH Digital

Issue 201

Expowest Cornwall Preview

Say Goodbye to Plastic Lids Join Us at Expowest Cornwall in March!

Drinks.

In 2023 the South West had over 18 million single use hot and cold drinks cups. The plastic lids and PLU lined cups equate to over 80,000kg of single use plastic waste. The hospitality industry sustains us but is also responsible for a large part of this plastic crisis. The is now a solution launching to the trade at Source 24. The Good Cup is a 100% plastic free hot and cold drinks cup with a unique integrated folding lid: meaning No More Lids!

Fully compostable or simply recycled as paper. The Good Cup is being brought to the UK by Liskeard based No More Lids Limited and leading the change from our glorious South West.

The cup is available in 4 sizes and suitable for drink

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

The South West counties have the largest combined coastline in the UK and we know first hand the issues the single use plastic and increasing tourism waste can create on our beaches and wildlife. It's time to make a change! Say Goodbye to PLU lined cups and plastic lids and say Hello to The Good Cup. Visit No More Lids and Swift Catering Supplies at Stand H41 to find out more.

New for 2024 LWC has signed an exclusive distribution partnership with ‘Forged’, the highly acclaimed new stout brand created by UFC double champion Conor McGregor. Try it at the show!

Spring is nearly here, which means that so is the Expowest Cornwall trade show! Taking place on Wednesday 6th & Thursday 7th March at the Royal Cornwall Showground in Wadebridge, it’s the region’s truly essential hospitality and catering trade show.

Whatever type of food or drink business you run, small or large, you’re invited.

Over 160 exhibitors will be bringing you everything from the latest food offerings to the newest drinks, the best in business services, sundry supplies, catering equipment, food service and much more besides. It’s your annual opportunity to get all the products your business needs for the year ahead, and to keep up with the very latest trends and innovations. After all, you can't see, touch and taste on the internet there's no substitute for meeting producers face to face and trying their products in person!

LWC Drinks, the UK’s largest independent drinks wholesale, will once again be bringing a wide range of drinks to the show. There’s a world of wine, with vineyards represented from all over Europe and beyond, to Australia and Argentina. Try the latest beers and ciders from the likes of Healey’s, Skinner’s, Budweiser, Carlsberg UK, Thatchers, Asahi, and Beavertown. Taste a whole range of spirits, with exhibitors such as Bacardi-Martini, Tarquin’s Cornish Gin, Diageo, Campari Group, and Pernod Ricard UK. Looking for mixers or soft drinks? They will have those too, with companies such as Belvoir Farm Drinks, Fever-Tree, Frobisher’s Juices, Coca-Cola Europacific Partners, Luscombe Drinks, and Navas

Back bigger and better for 2024 is the area in the show built around T Quality, the national fish and chip shop supplier and fast-food wholesaler. This year you can taste and test products and equipment for your business from companies such as: Ask Packaging, Blenders, Heinz, Ice Stone Supplies (T Quality Desserts), Kerrys Foods (Goldensheaf), McWhinney’s Sausages, Meadow Vale Foods, Oil Chef, Pacific West, Pukka Pies, and Hopkins. There are also many other suppliers to takeaways to be found throughout the show.

This year, for the first time, Expowest Cornwall is delighted to be working with Cornwall Gateway CIC, which is a dedicated initiative established to foster the growth and scaling of Cornish food and drink producers. Committed to supporting micro and emerging artisanal businesses, they provide a platform for these enterprises to showcase their unique offerings and connect with a broader audience.

As well as stocking up for the seasons ahead, you can catch up with colleagues, suppliers and customers as well as making essential new contacts. Many exhibitors at the show will have exclusive show offers for visiting buyers, including discounts, free delivery, free POS items, and deals on service packages. It’s a great opportunity to get yourself a deal and increase your profit margins! The show is easy to reach and well signposted from every direction. What’s more, there’s ample free parking within an easy stroll of the show. Expowest Cornwall really is the show that has it all covered!

For more information about the show and to register to attend, please visit expowestcornwall.co.uk, or call 01934 733456. You can also follow the show on Facebook (@expowestcornwall), Twitter and Instagram (@expowest_uk).

Expowest Cornwall Preview Beer Line Cleaning Made Easy For many years beer lines have been cleaned and maintained weekly.

Although there is nothing necessarily wrong with traditional manual beer line cleaning, times have changed with advancements in cooling, machinery, chemicals and indeed the products themselves.

HOW CAN CLEAR BREW HELP YOU? Clear Brew provide a fully managed, regular beer line cleaning service to thousands of licensed premises nationwide. Their experienced technicians maintain dispense quality across both keg and cask lines on an extended frequency. During each visit, your local Clear Brew technician will carry out a line clean and cellar check to ensure your products and equipment are kept in top condition.

The Label Group

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

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

Chadds Foodsmiths Chadds Foodsmiths, The Cornwall family based foodservice wholesaler supplying local business for the past 75 years.

Supplying food and hygiene products to – • restaurants, hotels, pubs, cafes, coffee shops, take-aways, farm shops, visitor attractions, care homes, schools & colleges.

• We offer an extensive range of food categories from frozen, ice cream, dairy, meats, grocery & drinks.

• We also stock an extensive range of yygiene products.

Launching fantastic environmental innovations

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THE CLEAR BREW TRIED AND TESTED METHOD Clear Brew’s system comprises of a specialised water fed mixing unit, that uses no electricity or propellant gas, combined with inhibitor technology and market leading chemicals. This all results in a service that is guaranteed to save you money, reduce your waste and improve the quality of your draught products.

WANT TO FIND OUT MORE? Clear Brew provide an initial clean completely FREE. During this first visit they will measure your ullage and produce a report that will show how much you can save.

See the advert on this page or visit Stand J25. different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry.

A wide variety of specialist features including auto-incrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

See us on Stand F26 or call 01736 810334 for details. * SUGAR CANE toilet rolls * BAMBOO hand towels * Cornish soap you make yourself - no more plastic bottles. * concentrated chemicals- no more single use plastic. * VELVE Luxury range of cosmetic products.

Come along to see us for these great new innovative products.

‘We are the one stop shop for caterers’.

As members of the Sterling Supergroup, we can offer competitive pricing across our range and the extensive Sterling Catering Essentials product portfolio.

Come and meet us on our stand G26 at Expowest.

For more details call our telesales 01288 353964 for a representative to visit.

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

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Barton Reed & Co

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

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

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

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

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

VISIT CLH NEWS ON STAND E24

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

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

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk Alternatively see us on Stand H28 at Expowest Cornwall.

Blizzard Refrigeration and Catering Equipment Experts in professional, affordable refrigeration and catering equipment Blizzard is excited to visit The Source show 2024 in February for the first time and show of some of the fantastic equipment we have to offer. Head over to Stand E26 to have a chat to our team about how Blizzard can help you, while you’re there why not take a guess on how many balls are in our HSG40 to be in with a chance of winning a mini bar!

Moor Coffee Ltd.

Expowest Cornwall Preview ing industry, we understand that coffee machines can be an expensive outlay, so we offer a range of purchase options on both new and refurbished equipment.

We're very excited to be exhibiting at the 2024 Cornwall show.

Machine accessories can be added to create a complete business model and once you have chosen your machine we will deliver, install and train you and your staff free of charge!

We encourage you to come along and talk to us about our special offers, take advantage of our enhanced machine bundles and sample some delicious, freshly ground coffee - we look forward to meeting you! Stand F34

After-sales support is taken seriously (no box sellers here!) so we provide you with a comprehensive backup service with regular customer contact, a range of point-of-salematerial and a fully equipped service department.

Our Independent coffee company based near Dartmoor specialises in commercial coffee machines, coffee beans, brewing equipment and machine repairs throughout the South West and the UK.

You can find more information on our web site www.moorcoffee.co.uk or Come and Say Hello Stand F34

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MOOR COFFEE LTD

We are looking forward to meeting you.

McWhinney’s Sausages With over 25 years' experience in the beverage vend-

The family run business has always preached that quality is at the forefront of everything they do.

Scott McWhinney, Sales and Marketing Director said:

McWhinney’s Sausages are proud to announce that they will be exhibiting at Expo West in Cornwall. The Northern Irish sausage manufacturer has been in business since 1898 and is still very much a family run business to this day.

McWhinney’s are well known across the UK and Ireland for producing quality sausages for the fish and chip shop market. However, with ever evolving and versatile products, such as the delicious Gluten Free, the brand is expanding throughout the hospitality sector.

Expo Cornwall 6th - 7th March Stand F34

“I am very excited to get down to Cornwall to showcase our range of products. The south-west is a beautiful part of the country with a rich heritage in the hospitality industry, especially the fish and chips trade. The people of Cornwall and surrounding areas have enjoyed our sausages for many years, and with our attendance at this show I have no doubt that will continue for years to come.”

Come and say hello and see what in-show offers we have

If you plan on visiting Expo West, call by their stand to sample the delicious range. You should even keep an eye out as you might spot their mascot, Bigfoot, roaming the place!

PLEASE VISIT US AT

Visit McWhinney's on Stand G1.

VISIT CLH NEWS ON STAND E24 AT EXPOWEST CORNWALL

SUPPLYING PREMIUM COFFEE MACHINES & PRODUCTS

MACHINE SERVICING & REPAIRS

WWW.MOORCOFFEE.CO.UK 01409 231166 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Expowest Cornwall Preview

CSE EPoS Solutions Pukka – The Nation’s Number One Pie Brand

S E E U S S TA N D H 7

Foodservice Distributors

Established in 1975, Cornwall Scale & Equipment Ltd are now one of the largest Suppliers of Cash Registers and Electronic Scales in the South West Of England, as well as shipping world-wide.

Whether you are looking for a basic low cost Cash Register or a fully integrated, EPOS solution for retail or hospitality environments, we are always happy to help.

Supplying and maintaining cash registers and scales throughout the south west of England. All makes and models including Sam4s, Casio, Pi Electronique, Aster and much more.

Full training and support on any make and model of Cash register, 24 hours a day, 7 days a week.

• Cash Register Rolls and Ink Rollers/Ribbons • Pricing guns and labels • Money Counting Scales • Money Sorters • Forge Note Detectors • Monitor lines • Stock control Software • Paging Systems Please pay us a visit on stand H25.

Visit us on Stand H25

Dole Cornwall Foodservice 2-5 Callywith Gate Industrial Estate, Launceston Road, Bodmin, Cornwall PL31 2RQ

Suppliers of unbeatable fresh produce, dairy, chilled, fine foods & frozen products throughout Devon & Cornwall

Over 3000 products kept in stock All available for next day delivery Order until Midnight for next day delivery

01208 77911 bodminsales@dole.co.uk SEE US ON STAND F28

Pukka – the nation’s number one pie brand[1] – has been making and baking its bestselling fullon flavour pies for over 60 years.

From traditional All Steak, to stadium favourite Chicken Balti, along with award-winning Vegan and Vegetarian[2] recipes, Pukka continues to delight customers across the UK. To offer hot Pukka pies with ease at any venue, Pukka’s Heater Package includes a tabletop oven unit that heats pies from frozen to ready-to-serve in under 2 hours. The package is available direct from Pukka at £299 + VAT and comes with 36 free pies and a branded POS kit with everything you need to start serving right away. Also available from the Pukka Foodservice website is a range of resources including a Heat & Serve Guide,

Duchy Cash Systems Supplying Cornwall and Devon, Duchy Cash Systems is a provider of premium EPOS solutions for the hospitality sector pubs, restaurants, hotels and nightclubs. Each system is tailored to suit the customer's needs, focussing on speed/ease of use and durability.

Our touchscreen EPOS terminals offer a host of time

Dole Foodservice Dole (formerly Total Produce) is the world’s largest and most accomplished fresh produce provider, with an extensive network of foodservice depots throughout the UK, reaching from Cornwall to Edinburgh.

Dole sources and distributes an extensive

0333 577 0108 info@cornwallscalesltd.co.uk www.cornwallcashregisters.co.uk

range of fresh produce across all major categories including fruits, vegetables and salad - extending from the more familiar to the truly exotic. Dole also supply an extensive range of dry goods, fine foods, frozen and dairy.

Serving the retail, wholesale and food service sector,

Social Media Toolkit, and bespoke POS. From 2024, Pukka is offering NEW Gastro Pies. With a choice of Steak & Ale or Chicken & Mushroom, they provide the perfect offer for a sit-down meal occasion. Encased in crispy puff pastry with a rustic crimp, these deep filled delicious pies are hand finished with a sprinkle of thyme or black pepper. Contact trade@pukkapies.co.uk to find out more or see us on Stand H1.

[1] Circana (IRI) GB Chilled + Frozen Pie Brand Value Sales 52wk data to 24/12/2023 [2] Veggie Cheese Leek & Potato winner of The Grocer New Product Awards 2019 and Vegan Minced Steak & Onion winner of The Grocer New Product Awards 2021

and labour saving features, helping your staff work more efficiently.

Optional back office, stock control software features total stock management, enhanced security features, time and cost saving tools.

Duchy Cash Systems provide the comprehensive after sales package that only a local company can really offer: 24 hour telephone support, remote diagnostics & assistance, and a fast callout response.

Visit us on stand H7 at the Expowest Cornwall show.

Dole UK is a complete fresh produce solution provider, offering a comprehensive menu of services to our customers, ranging from simple service provision to an independent grocer to complete category management for major multiples.

Continually striving to offer the highest quality fresh produce along with the best possible service, Dole offers national distribution through our fleet of more than 500 temperature controlled vehicles. Through our unrivalled infrastructure of depots nationwide, we are uniquely positioned to deliver value to both national and independent customers - supplying both locally grown and globally sourced produce from the finest producers across Dole’s extensive supply base.

A strong, vibrant and accomplished business, Dole Foodservice Cornwall is part of the worldwide Dole group. Please visit us on stand F28.

Hospitality Technology

Every Minute Counts!

In the fast-paced world of dining out, every minute counts. That's where restaurant pagers come in, revolutionising the way we experience meals. Gone are the days of idly waiting for your name to be called or constantly checking with the host. With guest pagers, customers are empowered to make the most of their time, enhancing their overall experience.

Restaurant customer pagers are compact, wireless devices that alert customers when their food is ready for collection or their table is ready. The latest Matrix Customer Pagers from Pager Call Systems offer a sleek design with IP68 waterproof pagers.

With the Pager Call Systems Server Call wait staff

paging system your staff can be recalled to the kitchen to run food the moment it is ready, no more lingering in the kitchen, staff can spend their time front of house serving tables & looking after diners.

From bustling urban eateries to take away restaurants, restaurant pagers have become a staple in the industry, streamlining operations and delighting customers. With their convenience and effectiveness, it's no wonder that more and more establishments are utilising paging systems from Pager Call Systems to enhance their guests' dining experience.

Call 0800 774 7320 www.PagerCall.co.uk

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.

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Hospitality Management Software with All the Functionality at a Fraction of the Price Hop is an all-in-one, cloudbased Property Management System that has been expertly developed by hoteliers - with you, your team, and your guests in mind. At Hop, we aim to deliver an easy-to-use, reliable, and affordable system that will significantly increase revenue through increasing direct bookings, reducing time spent on additional admin, whist also making your guest's experience seamless.

With Hop you can optimise your reservation workflow and enhance your analytics. Our integrated system includes a robust commission FREE Booking Engine, a versatile Channel Manager, Event Management functionality to manage your events from initial inquiry to post event feedback and advanced Revenue Management capabilities which can be paired with several products in our software suit.

Hop is designed to meet the needs of various property types including independent hotels, hotel groups, self-

accommodation including lodges, cottages, apartments, and caravan parks as well as student accommodation… If you have a room to sell Hop has a solution to help you achieve your goals!

We continually push the boundaries, always sourcing the latest integrations and leading industry trends to stay at the forefront, ensuring that our clients receive the finest experience. Our commitment to excellence means we only partner with the elite to offer comprehensive integrated solutions for Epos, Gift Vouchers, Accounting Software, GDS, Channel Managers - Siteminder and Synxis, Guest Review’s & Spa’s and more!

To find our more visit www.hopsoftware.com, or email sales@hopsoftware.com to arrange a demo and find out how we can save you money without compromising on quality.

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 up a tab

Or contact the sales team on 0845 500 1040

For more information, please visit www.cardssafe.com

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

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Facilities Maintenance Visibility, Cost Control and Improved Compliance manpower. An automated invoice validation process reduces the burden of invoice review, while legislative compliance reporting identifies actual compliance levels and PPM needs, based on what clients should have, not just what they have.

Ostara Systems focuses on helping clients manage maintenance costs, especially in the F&B and Hotel sectors with clients such as Whitbread and Admiral Taverns.

The Ostara System establishes a culture of paying for completed work using automatic cost calculations based on contractor rates and time on-site. The Ostara Mobile App validates engineers' attendances to sites, while proprietary Bluetooth technology can replace QR codes for more accurate data.

One of the key advantages of CAFM Systems is the ability to systemise and reduce client administrative input. However, this should be accompanied by a level of client oversight and review. Ostara's built-in auditing process allows clients to audit invoices based on specific criteria and sample size.

Further cost control options include replacing fixed cost quotes with estimates based on agreed rates, time, parts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount. This then works alongside the check-in and time on site processes cited earlier, resulting in the client only paying for actual time spent and parts used.

Finally, one of the key applications and benefits of a CAFM system is client ‘buy in’ to the process and world of maintenance. Ostara’s self-service portal and mobile app enhance client involvement and job information capture, improving the maintenance process. All work order information can be captured, including all email chases and notes, resulting in clear job history in one place.

Customizable authorisation rules allow for a flexible approval processes, with single or hierarchical structures, based on a range of conditions. At all authorisation statuses there is functionality for spend value comparison to a budget.

info@ostarasystems.com

However, it is clear to Ostara that it is not just client expenditure that proves costly, but also the client’s

www.ostarasystems.com

Let’s talk. Contact us on: +44(0)844 880 2582

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 user-friendly and packed with functionality for customer-facing teams and managers alike.

For those in charge of the bigger picture, WaiterMate doesn’t just ensure a faster rate of table turnover, and improved productivity front-ofhouse. It’s also been precisely engineered to make complete venue management easier. The robust interface comes with enhanced analytics and truly useful reports, for easier staff management, easier data-based decision making, improved service quality and upgraded customer loyalty.

This functionality is the brainchild of WaiterMate CEO, Lee Nazari. “I

grew up in the hospitality business. Today’s managers and waiters face a range of challenges. WaiterMate is designed to help them succeed, by making life easier for staff to help with productivity and retention, elevating the customer experience to encourage loyalty, and providing easy access to data and reporting for informed decision making.”

Multiple site management is also covered. Each venue can be reviewed independently or the whole property estate brought together to see the bigger picture. Those in charge have complete control and oversight of performance in real time or retrospectively.

Compatible with online ordering, WaiterMate integrates with UberEats, Deliveroo, Just Eat, App 4 and Delivery Hero straight out of the box.

Payments can be processed via Google Pay, Apple Pay, Visa or MasterCard and payment processing fees are almost 1% lower than popular alternatives. There’s no need to juggle multiple complex platforms and no challenging accountancy tasks. Everything needed is readily accessible from the pocket-sized device.

To find out more, visit: https://waitermate.co.uk View the video: https://www.youtube.com/watch?v=WX_mjBK7bDc or follow on social @WaiterMate.

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Hospitality Technology

AI and Tourism: Transforming Customer Experiences

By Fritz Oberhummer, VP of Travel & Hospitality, Intellias (https://intellias.com/) understand text-based commands and different contextual clues to better deal with incoming customer requests. At the most basic level, AI can help classify and prioritise customer support cases or look up relevant information for agents. More advanced AI use cases include end-to-end customer issue resolution, voice-based support bots, and customer support.

AI in tourism can increase support staff productivity by 20% to 50% or more. Airlines like Cathay Pacific already handle 50% of their customer care chats with Gen AI assistants, allowing human agents to focus on more complex tasks.

GEN AI TRAVEL AGENTS

Because travel is an inherently human-centric experience, tourism and hospitality companies have been somewhat sceptical of the impact of AI in the travel industry. But the sentiment is shifting.

AI models are very efficient at analysing data — and the travel industry has deep data troves. By using algorithms for advanced data analytics, industry players can reach more customers, elevate service levels, tap into new revenue channels, and increase operating efficiencies. Let’s take a look at how this revolutionary technology is already making waves in this sector.

DEEPER CUSTOMER INSIGHTS Machine learning (ML) and deep learning (DL) algorithms can trawl millions of data points in provided datasets to uncover new correlations, trends, and similarities. In short, AI and ML both enable advanced customer segmentation, sentiment analysis, and behaviour forecasting.

Hostelworld, for example, successfully uses machine learning for sentiment analysis and marketing campaign optimisation. By combining the analytical and predictive powers of ML, Hostelworld managed to increase its click-through rate (CTR) for email campaigns by 86% and its email open rate by 12%.

CUSTOMER SUPPORT Thanks to natural language processing (NLP), algorithms can easily

ChatGPT has turned out to be a very capable travel agent. Unlike the early generation of chatbots, which were mostly driven by pre-programmed rules, a generative AI (GenAI) travel agency or travel assistants have more wits and can perform a greater repertoire of tasks. GenAI chatbots can analyse and summarise content from a wide variety of sources to reply to different user queries and create personalised travel itineraries on the fly. From finding a room with the right amenities, to booking group transportation and choosing add-on activities that align with an individual’s personal preferences, GenAI makes it happen seamlessly.

On the back end, conversational systems can also interact with other tech systems: they can exchange data, look up information, update records, etc. A GenAI concierge can automatically handle a wide range of tasks, from guest self-check-in to ordering late-night munchies and upselling some neat services in between.

management software, which automatically generates checklists for staff based on guest requests. Thanks to such deep integrations, Lucy can perform a wide range of tasks across all Virgin properties and retain guest preferences for better experience personalisation.

HYPER-PERSONALISATION Due to robust classification capabilities, GenAI travel apps can offer real-time personalised travel recommendations by identifying and continuously tracking new patterns in data representing customers’ purchase intentions, stay preferences, and general travel interests. Similar to Netflix, such algorithms can churn out hyper-personalised travel offers based on customers’ past trips, known room preferences, and data from third-party sources.

Accor, for example, uses an AI-powered customer-relationship management (CRM) suite with some 400 customer attributes to run deep segmentation and personalise customer communication. According to the company’s CDO Alix Boulnois, the solution generates a significant uplift in sales, with revenue from emails increasing threefold.

ETHICAL CONSIDERATIONS As we navigate this evolving AI landscape, our collective focus should be on responsibly utilising AI’s capabilities, ensuring it enhances rather than replaces human endeavour while adhering to the highest ethical standards.

EU GDPR and AI Act-compliant systems can increase user trust and safety, as these regulations ensure robust data protection and ethical AI practices. Luckily, there are several methods of making AI compliant with GDPR. GANs, XAI, federated learning, transfer learning, and differential privacy can all help develop a GDPR-friendly artificial intelligence system.

Partnering with a technology consultancy with expertise in AI can help ensure a responsible AI system guided by a strategic approach is implemented.

At Virgin Hotels, guests are greeted by Lucy — an in-app virtual assistant. Lucy functions as a contactless mobile key to access the room and can automatically adjust the lights, thermostat, and TV. It’s also the one to ring up for room service or ask about any details regarding the stay. Lucy is a capable concierge because it integrates directly with: Virgin’s property management system (PMS), which contains data about guest bookings; a point of sale (POS) system used for managing food and beverage operations; a smart system for controlling every appliance in the room; and guest MCR Systems has over 40 years of experience in providing hospitality, catering and leisure organisations with enterprise management solutions that directly improve the efficiency of their business operations.

We do this by combining high-quality software and cutting-edge EPOS technology.

MCR Systems

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

SumUp Launches End-To-End Product Package For Quick-Service Businesses Kitting out your business with tools that support your staff and satisfy your customers improves the flow of your venue. SumUp has launched an all-in-one setup for quick-service businesses that transforms how these businesses operate. The quick-service package includes a range of solutions for coffee counters, takeaways and everything in between, with huge savings on hardware, software, transaction fees and more.

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

POINT OF SALE PRO One POS solution for all of your daily tasks.

SUMUP KIOSK Customers order and pay freely, while your team focuses on the food.

SOLO CARD READER Never miss a sale with reliable payment acceptance.

KITCHEN DISPLAY SCREEN Give your kitchen staff the boost they deserve.

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

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

Orders can also be accepted via SumUp Kiosk, a selfservice terminal where customers order themselves—

reducing queues by up to 50%.

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

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

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

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

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

Talk to the SumUp team +44 20 3936 1981 www.sumup.co.uk/qsr

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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

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Leading the Way in Table Numbers & QR Code Labels Brunel Engraving proudly stands as the UK's foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector. With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons.

Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs. These meticulously crafted items serve as invaluable tools for modern establishments, seamlessly integrating technology into their service offerings.

By utilizing our table numbers and QR code labels, businesses can streamline operations and elevate customer satisfaction. Guests can effortlessly access menus, promotions, and other pertinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process.

At Brunel Engraving, quality is paramount. Our ISO9001 accreditation ensures that every product meets stringent standards of excellence, reflecting our

unwavering commitment to customer satisfaction. Our reputation for reliability and superior craftsmanship is further underscored by the continuous stream of 5-star ratings we receive on Trustpilot.

In addition to our signature rotary engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and various printing methods. This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations.

From large blue-chip chains to local privately owned establishments, our table numbers and QR code labels can be seen installed across the UK. Join countless satisfied clients in experiencing the Brunel Engraving difference. Contact us today to learn how our solutions can transform your establishment's operations and elevate your guest experience.

T: 01275 871 720 E: info@brunelengraving.co.uk W: www.brunelengraving.co.uk

Café Culture - Pavement Profit

We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from

UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

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

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Outdoor Spaces

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 high-resolution 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 con-

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 infared 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

cepts and practical tips to maximise the impact of your banner advertising. All designs can be tailored to your specific requirements at no additional cost!

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!

CUSTOMISATION AT ITS BEST

PROVEN TRACK RECORD OF SUCCESS

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.

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.With a five-star Trustpilot rating, you can be reassured you are in the best hands.

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. 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

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

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!

Visit www.hfe-signs.co.uk or see page 3. 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.

Outdoor Spaces

Spruce Up For Spring Spring is here and it’s time to start preparing for more customers. After a long winter, people will be looking for comfortable outdoor spaces to enjoy. Here are some top tips on how to prepare your space so it’s ready to welcome more customers.

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ACCESS Make sure all of your outdoor hospitality areas are easily accessible with clear signage and obvious entrances and exits. It’s also important to make sure that all routes are hazard free and accessible for customers using mobility aids like wheelchairs or crutches.

ATMOSPHERE

Your customers care about comfort. Ensuring you have the right type of furniture for your customer type is essential. For example, if you’re primarily welcoming the older generation you may want to consider investing in dining

Villiers designs and creates beautiful furniture and works of art. Built with the finest materials and superb craftsmanship, pieces are individually made to last more than a lifetime.

Venturing into the great outdoors, the latest Villiers work features exquisite sculptures and large planters — launched this year and available in zinc and stainless combinations as well as rust and stainless steel finishes. Designed to breathe new life into external spaces, the materials are chosen so they can evolve with time and exposure to the elements – each unique to its surroundings.

Every Villiers piece is made to order, whether working to an existing design, or a oneoff bespoke commission. Designs can be customised with different colourways, shapes and sizes, and planters can be supplied with trees, adding the final flourishes to achieve a signature look.

With well-honed artisanal skills, Villiers combines traditional methods and machinery with modern tools and technology. One of the most valuable machines in the workshop is a 100-year-old power hammer, and blacksmithing is an integral part of the production process –

Make the most of your outdoor space with 5% off our maintenance free furniture! Are you tired of constantly maintaining outdoor furniture? If so, invest your money in furniture you can rely on. Here at TDP we know the hospitality industry has been hard hit by financial challenges in recent years and budgets are tight, so that is why our furniture is maintenance free and built to last!

Designed to withstand heavy use and harsh weather conditions, the hard-wearing recycled plastic is resistant to cracking and warping. TDP furniture does not require any additional maintenance or treatments, meaning you can buy them once and they will last a lifetime. Perfect for a hospitality environment, our furniture is easy to sanitise with standard cleaning products. Unlike timber, our products do not remain damp. With just a simple wipe, they are ready to use, meaning happier customers and more use for your out-

A dry day during early spring is the best time to carry out any cleaning and maintenance tasks. It allows you plenty of time to get your space looking great before the busy period. It also gives you time to make any necessary repairs or invest in new furniture if necessary.

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tables with armchairs. Whereas bar stools and poseur tables are suited to a younger audience.

Woodberry have recently launched a new range of stylish dining benches with backrests. These offer additional support and comfort and are ideal for customers of all ages.

What kind of atmosphere do you want to create for your customers?

Using feature lighting and furnishings such as cushions and blankets to enhance the atmosphere of your outdoor areas will encourage your guests enjoy the space for longer and become frequent visitors.

Woodberry offer a wide range of outdoor furniture and can advise you on what would work hardest for your venue and customer experience.

Call: 01926 889922 Email: mail@woodberry.co.uk Website: www.woodberry.co.uk

CLEANING AND MAINTENANCE

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Beautiful and Functional TDP Sustainable Furniture an ancient metal working skill that they are keen to keep alive through the specialist expertise of the team.

Alongside the new outdoor collection are beautiful dining and console tables, mirrors, lighting, and modern metal furniture, each designed to complement elegant and aesthetic interiors. Villiers has built an outstanding reputation over 30 years, with classic and contemporary pieces displayed in the finest hotels, private residences, yachts and luxury spas across the world.

Villiers will be exhibiting at Landscape, the industry trade show at NEC Birmingham, 27th and 28th

September 2023.

The new collection of planters are currently displayed at the flagship Linley store in Belgravia. You can view a selection of sculptures and furniture online at www.villiers.co.uk and keep up to date with the latest designs and works in progress on Instagram @villiersfurniture.

For enquiries and further details about Villiers, please contact the team at hello@villiers.co.uk or telephone 01799 516680.

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

BEAUTIFUL AND FUNCTIONAL You can view a selection of sculptures and furniture online at

www.villiers.co.uk Contact the team at hello@villiers.co.uk or on 01799 516680

side space. TDP is one of only 15 organisations to be recognised with a Kings Award for Enterprise in Sustainable Development. We are passionate about sustainable production and are committed to using recycled materials to minimise waste, and so far, have saved over 4,500 tonnes of plastic waste from landfill.

Our extensive range includes a variety of colour choices, to complement your branding, along with options to personalise the furniture by incorporating your name and logo with plaques or engraving. In addition, if you use a numbering system for food orders, the tables can be numbered accordingly. TDP has you covered with outdoor furniture that will not let you down. Call us now on 01629 820011 and get multibuy discounting or head to our website www.tdp.co.uk and use our promotion code – Hospitality24 - for 5% off (valid until 30th April 2024).

Kitchen Equipment and Fit-Out

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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.

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.

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.

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.

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,

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

Temporary Catering Facilities For Events & Kitchen Refurbishments Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire

• 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

period.

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mkhire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Kitchen Equipment and Fit-Out Microsave Launch New, High Grade Teflon Cooking Trays for Accelerated Cooking Ovens and Microwaves 54

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The Microsave brand is well known throughout the foodservice industry for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessary repairs, essentially protecting their investment.

The brand is now launching a range of Teflon cooking trays, designed for use in both microwave ovens and accelerated cooking ovens, such as Merrychef, Panasonic and the Lincat Cibo + as well as others.

Manufactured in Europe, the trays use an extra thick Teflon coated material and boast a 25mm wall around the tray to catch all unwanted spills. The Teflon coated material is completely nonstick and easily cleaned. The tray is reinforced with a medical grade stainless steel rim. This rim is wrapped in a Teflon cover, making it completely food safe and also safe for use in both Microwaves and accelerated / speed ovens.

As with all other Microsave products, distribution will be through Regale Microwave Ovens Ltd. Iain Phillips, Managing Director of Regale said ‘ The current range of cooking trays available from both

Manufacturers and third parties are, in my opinion either ridiculously expensive, of very poor quality or in some cases both. These new Microsave products are made of a really high grade material, and the reinforced ring make the trays so robust.

The fact we can offer them with a saving in the region of 15% from the manufacturers original product, whilst in my opinion offering a superior item, made it a very easy decision to bring these excellent new trays into our product range’.

In fact, Regale are so confident in the new Microsave cooking trays, they will offer a full refund to anyone who returns one within 30 days of purchase, no questions asked.

The trays measure 290mm x 260mm and are 30mm deep. They are in stock and available in Blue, Black and Green.

For more information, please email; Microwaves@regale.co.uk or call Regale on 01329 285518.

See the advert on page 8 for details

The New DrainMinor C (Combi Oven Pump) Caterquip Ventilation 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!

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

Design and Refit

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

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

Your lighting should reflect your brand story and hence you will want to use lighting made from the highest quality materials. Not only will this enhance the overall atmosphere, but it will also improve perceptions of your brand, giving it individual flair. At Industville, all our lights are handcrafted from quality sustainable materials such as pure brass or copper. Investing in quality also means the lights will last longer and with energy consumption levels likely to be high in hotels, bars and restaurants, this is something to bear in mind.

Industville bulbs utilise eco-friendly, cost-effective LED technology making them both practical and stylish.

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

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

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

If your hospitality establishment is fortunate to have an outdoor space, make sure you choose the same lighting style outside, as you have inside your establishment, for a coordinated and seamless look. When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces, creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic, bustling outdoor cocktail bar. Thanks to technological advances, waterproof IP65 rated outdoor lighting designs are available in a wide range of finishes, fittings, and styles, meaning there is an outdoor lighting option to suit any outdoor space from modern, stateof-the-art hotel terraces to brick, wood, or traditional gardens.

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.

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MST Auctioneers Ltd Kinedo Launches Stunning NEW Kinewall Panels MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors.

We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

Kinedo introduces the game-changing Kinewall panels for the hospitality sector, elevating bathroom aesthetics in hotels, restaurants and pubs.

Boasting 70 unique patterns and colours across four themes—Minerals and Metals, Nature, Patterns and Geometric, and Wood—these panels offer versatile options to match various hospitality design schemes.

Designed for ease of installation and customisation, Kinewall panels come in six sizes, ensuring adaptability to diverse bathroom layouts commonly found in hospitality settings. Crafted from premium materials with a polyethylene core sandwiched between aluminium layers, these panels offer durability and can be effortlessly trimmed on-site to fit specific dimensions.

Manufactured in France by Kinedo, Kinewall panels meet the rigorous quality standards expected in the hospitality industry. Their lightweight construction, weighing just 11kg, facilitates hassle-free handling during installation, minimising downtime.

In partnership with Ideal Bathrooms, Kinedo ensures prompt availability of popular panel sizes and colors essential for the hospitality sector's fast-paced demands.

Ideal Bathrooms stocks 21 designs of the 1500 x 2500mm panels for immediate delivery, while additional options can be ordered with a lead time of four weeks,

providing flexibility to meet project timelines.

Amanda Mills, Kinedo's Marketing Manager, underscores Kinewall's resilience to withstand the rigorous demands of hospitality environments, offering unmatched resistance to chemicals, scratches, and corrosion. With a 10-year warranty and adherence to European quality standards, Kinewall meets and exceeds the expectations of the discerning hospitality sector.

Introducing Kinewall panels marks a significant advancement in bathroom design for the hospitality industry, combining style, durability, and ease of installation to elevate guest satisfaction and enhance overall guest experiences.

Contact Kinedo: www.kinedo.co.uk Call: 020 8842 0033 Email: info@kinedo.co.uk

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

Design and Refit Creating Exceptional Spaces, Empowering Exceptional 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.

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-

bishment we also offer a complete clearance service.

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

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

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

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Design and Refit CONCEPT Bars CONCEPT bars are the UK's leading bar manufacturer - offering bespoke stainless steel bar counter design and manufacture alongside specialist consultation and equipment specification. Our installations can be found at a range of sites including hotels, restaurants and nightclubs, whilst utilising specialist metalwork finishes such as brass, zinc and pewter. Working closely with the operators, designers and owners we can achieve a working bar to the right style of finish and to budget.

We are proud to have worked on some of finest hotels in London, including bars at The Corinthia Hotel, The Langham Hotel, the Radisson Mayfair Hotel and Claridges Hotel.

The ‘World’s best 50 bars’ list regularly includes award-winning CONCEPT designed bars – including Scout, Happiness Forgets, Swift and Artesian,

We also have significant international installations, including at the Sandy Lane Hotel in Barbados, Le Logis Grey Goose in France and the Chan restaurant in Thessaloniki.

In addition, CONCEPT mobile bars offer a full bar service to the function and hospitality sector, with units including mobile coffee counters, mobile deli units and full mobile draught beer bars.

CONCEPT also specialise in the supply of bespoke wine cabinet solutions and have spectacular installations at a range of exclusive hotel and restaurants. Our cabinets include dimmable LED lighting, angled champagne bottle display shelving & wine cellar style shelving, and a range of finishes from matt black to patinated bronze.

With over 30 years design experience we closely follow the latest trends in bar service offers, and with our own bespoke stainless steel manufacturing facility we have the flexibility to quickly adapt to achieve your design. www.conceptbars.com 0300 1246987

Restaurant Furniture Store

Restaurant Furniture Store, the leading UK supplier offering a wide selection of affordable and high-quality indoor and outdoor restaurant furniture. Whether you're searching for restaurant chairs, tables, table tops, or table bases, we have the perfect options to suit your needs. Our extensive range caters to various styles, from classic to contemporary, ensuring that you find furniture that complements your establishment's aesthetic. We understand the importance of affordability and good value, which is why our collection offers competitive prices without compromising on quality.

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

With thousands of products in stock, including faux leather restaurant chairs and laminate table tops, we are well-prepared to meet your immediate requirements. We take pride in our commitment to next-day delivery, ensuring that you receive your furniture promptly. And here's the best part: we offer FREE

delivery to enhance your experience, making it even more convenient for you to furnish your space.

At Restaurant Furniture Store, customer satisfaction is our top priority. We strive to create a collaborative environment where we work together to bring your vision to life. With our reliable and durable products, we offer a warranty to ensure your peace of mind.

Whether you're furnishing cafes, hotels, bistros, bars, or restaurants, we have the furniture solutions you need. Browse our online store, take advantage of our next-day delivery, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces.

See the advert on the facing page for further information or visit www.restaurantfurniturestore.co.uk

bar design consultants bespoke stainless steel manufacture full design & build specialist refrigeration unique wine wall displays With over 30 years experience of bar design tel 0300 1246987 info@conceptbars.com www.conceptbars.com

Design and Refit Healey and Lord Healey and Lord Limited specialise in the supply of high quality sanitaryware to commercial and hospitality projects around the world. Our extensive range includes urinals, disabled washrooms, sanitaryware and brassware in both traditional and modern styles.

We offer our products in a wide range of finishes including chrome, matt black, satin stainless steel, nickel, polished brass and brushed brass as standard with bespoke finishes available on request.

We also have an extensive range of no-touch wash-

room products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme.

We regularly work with design and hospitality professionals to specify good value, durable washroom schemes for high profile venues.

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MODERN COLLECTION

Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle, Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe, The Connaught Hotel, Whites in London, The Garrick Club, Scott’s Richmond and the Hurlingham Club.

Please contact us on +44 (0)1603 488709 or at sales@healeyandlord.co.uk or visit our website at www.healeyandlord.co.uk for more details.

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.

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 time-served 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!

Classic & contemporary designer sanitaryware & accessories Made in the UK and Western Europe

All products are available from stock

w w w. h e a l e y a n d l o r d . c o . u k Tel: 01603 488709 | E-mail: sales@healeyandlord.co.uk

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How To Attract And Hold On To Hospitality Staff

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

EMBRACE DIVERSITY

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

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

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

“I Found Hair In My Soup!” Just A Bad Dinner Or Grounds For A Defamation Claim?

By Daniel Jennings, litigation specialist from law firm, Shakespeare Martineau (www.shma.co.uk)

With recent statistics showing that hospitality and leisure venues are closing at a rate of over 10 a day, the prospect of negative reviews is piling additional pressure on owners and managers.

Social media reviews have become a powerful force in shaping the success of hospitality businesses, and the rise of platforms like TikTok means that customers can now share their experiences and opinions with a global audience – fast. While positive reviews can boost a business's sales and credibility, negative reviews can have a detrimental impact on reputation and profit, but where exactly is the line drawn between opinion and defamation?

Since the dawn of the internet enabled people to share their unfiltered opinions instantly, venues have had to navigate the fickle world of online reviews. Whereas websites, such as TripAdvisor, allow venues to easily monitor and respond to reviews, giving the opportunity to clarify or contextualise negative comments, the explosion of TikTok’s popularity makes this much harder.

venue with branches across the globe would naturally be different to an independent venue with only one location.

Deciding how to deal with negative, online reviews can be challenging, as the impact is not always clear at the time. A number of variables such as the number of followers an account has, the amount of traction it is getting – for example, has it gone viral? – what the content of the claims are, and what the potential consequences could be, should all therefore factor into the venue’s response. Implementing a comprehensive action plan, with different responses based on different scenarios, will make it easier for a venue to decide an appropriate course of action.

It's important to note that in some circumstances the best response is to not respond at all, as it may add fuel to the fire – for example if the claims were more subjective, such as not liking the food, the account has few followers or there is little engagement. Claims that are more serious, such as detailing a specific incident at the venue where staff were rude may require a response online. Finally, serious claims that are getting a lot of traction, such as those around health and safety, may require a legal response, and venues should contact an expert where appropriate.

If it is decided that the claims require a legal response, it is important to capture key details about the defamatory statements, such as exactly what was said, when it was posted and on which platform. Saving or screenshotting the comments is especially useful in case the comments are deleted or taken down after the fact. Actively monitoring social media platforms on a frequent basis will aid this.

Another barrier venues face is that it can be difficult to identify defamation when it occurs, because to meet the legal definition of defamation, the statement or statements have to meet specific criteria, the most important being that the statement must be untrue or greatly exaggerated. While this may be stating the obvious to some, when the review includes subjective statements, such as ‘I didn’t like the taste’ as well as claims based in fact, such as ‘the food was undercooked’ it can be more difficult to determine defamation from simple opinion, and when pursuing a defamation suit it is crucial that the statements can be proven to be false.

As well as knowing how to respond to negative online reviews when they occur, it is crucial venues take pre-emptive measures. Training managers to appropriately respond to customer complaints and de-escalate situations at the time will reduce the likelihood of negative reviews later on. Encouraging a work culture where staff feel like they won’t get in trouble if they do make a mistake will help to ensure this happens, as to deal with situations effectively a manager needs the truth about what occurred.

Secondly, venue owners must prove that there has been ‘serious financial harm’ caused by the claims. This can be done by examining the revenue for a period of time before and after the review was posted, and comparing the revenue brought in. Exactly how much financial harm has to be caused before it is considered ‘serious’ is ambiguous to allow for the wide range of venues in the UK. What is considered ‘serious’ for a chain

Reputation management is an incredibly important tool for venues to manage reviews and help to build a credible brand. History tells us that every time a new social media giant, such as Tik Tok, is established, it takes time for the platform to implement regulations and ensure they have adequate monitoring processes in place.

Venues need to ensure that they are prepared for any negative review scenario, as the amount of defamation claims in this area is on the rise and could occur with little to no warning.

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Protecting Your Licensed Premises From Insolvency

By Sarah Taylor, licensing partner at Keystone Law (https://www.keystonelaw.com/) Over the past year, news of insolvencies being at an all-time high has dominated the media. Data published by UHY Hacker Young shows the number of pub and bar insolvencies increased from 438 to 725 in 2023 with increased energy prices and inflation seeing many previously successful hospitality venues close their doors.

Insolvency specialist Begbies Traynor has recently reported that higher interest rates are pushing an increasing number of companies into insolvency.

Premises licences are a valuable asset which can increase the value of a property.

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

AN INSOLVENCY EVENT The Licensing Act 2003 which deals with the grant and preservation of premises licences, states that an ‘insolvency event’ shall result in the lapse of the premises licence. That lapse is immediate as soon as the insolvency event takes place. For example, if the company holding a premises licence enters administration, the premises licence lapses at the point in time where the appointment of administrators is approved. The business will generally continue to trade whilst in administration but unless the premises licence is trans-

ferred or an interim authority notice is applied for, the business will be trading without a valid premises licence and therefore an offence will be committed. Many operators and insolvency practitioners are unaware that an ‘insolvency event’ causes a premises licence to lapse immediately.

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

Licences are not always held by companies, and it is still commonplace for an individual to hold a premises licence. The ‘insolvency event’ in the case of an individual would be being made bankrupt, entering into a trust deed for creditors or entering into an Individual Voluntary Arrangement (IVA).

Licences also lapse upon the death of an individual licence holder or where the holder no longer possesses the capacity to hold the licence. The procedure for preserving the premises licence is the same a transfer must be made, or an interim authority notice must be applied for within 28 days of the insolvency event, loss of capacity or death.

If a licence is not transferred in time, or if an interim authority is in place but the requisite subsequent transfer does not take place within three months, the licence will be permanently lost. Securing the grant of a new licence upon the same terms as the previous licence may not be easy or even possible. Often, for example, if residential accommodation is in close proximity, it is common for representations to be received from residents with concerns regarding the potential for public nuisance or crime and disorder.

Insolvency is a time of uncertainty and stress both for individuals and busi-

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

PROFITABILITY & OPERATIONS

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:

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.

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

ness owners and it can be difficult to find the time to concentrate upon administrative tasks whilst trying to navigate other challenges. Seeking advice from a specialist insolvency practitioner and a licensing specialist will ensure that steps can be taken to preserve any premises licence and avoid the consequences, and potentially significant costs, of a loss of trade and the requirement for an application for a new premises licence.

WHAT ABOUT LANDLORDS? Landlords of hospitality premises can find themselves particularly vulnerable if a tenant holds a licence, but the landlord is not kept informed of an insolvency event. Landlords can submit a ‘Notification of Interest’ to the Licensing Authority so that they are notified of any applications or changes made to the licence but there is no guarantee that the notification will be received in time, if at all, and these notifications do not notify any insolvency events.

Landlords can register to receive notifications from Companies House regarding insolvency events for a particular company but, once again, there is no guarantee that any notification would be received in time. A useful solution for landlords is to apply for a ‘shadow licence’ which is effectively a premises licence which duplicates the terms of the licence held by the tenant but this licence is held by the landlord. This acts as a type of insurance policy to give greater protection than relying upon the tenant, the terms of any lease or other notifications systems.

It is undoubtedly a difficult time for businesses in the hospitality industry.

Business owners should consistently review the company’s financial statements and be prepared to take action if required. Being proactive in respect of the company’s financial health will help avoid disputes with any stakeholders involved, as well as the premises’ landlord.

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 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.

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

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

• Substantial Traditional Freehold Country Pub with Separate Rental Income • Currently Closed but Full of Character & Charm with Outside Terrace & Gardens • Spacious Owners Accommodation • Large Paddock Available for Functions & Weddings • Separate Property Included - Fully Let Achieving £15,500 pa Rental

CONGRESBURY, BRISTOL

SOUTH CORNWALL COAST

CHAGFORD, DEVON

SOMERSET TOWN

Free Of Tie Village Pub/Restaurant

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 £45,000

4850

LH £39,950

2150

LH £69,950

EAST DEVON COAST

NORTH CORNWALL COAST

EXETER CITY CENTRE

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

Tremendous Potential

1 Acre Of Gardens, Sea Views

Well Presented Throughout

2164

LH £95,000

4853

LH £45,000

W! NE

4829

Licensed Café, Bar & Restaurant

LH £75,000

GUIDE RENT: £30,000 + PER ANNUM

2163

PRICE: £595,000

REF: 4744

• Licenced Hotel Situated in Quiet Location Close to Beaches & Town • Well Presented Guest Rooms with Recently Refurbished Shower Rooms • Guest Bar, Lounge & Dining Room, Mature Garden & Rear Car Park • Owner’s Private Lounge, 2 Bedrooms, Galley Kitchen, Utility & Office • Genuine Retirement Sale

PAIGNTON, DEVON

FREEHOLD

REF: 4769

PERRANPORTH, CORNWALL

• Stunning 17th Century Traditional Cornish Inn • Less than a 5 Minute Drive from Perranporth and The Popular North Cornish Coast • Successful Business, Oozing with Character and Atmosphere • Well Equipped Commercial Kitchen & Attractive Owner's Accommodation • Outside Seating Areas with Sunny Aspect & Car Park

PRICE: £30,000

W! NE

PRICE: £625,000

NEWTON ABBOT, DEVON

• Renowned Licenced Café/Bistro in Heart of Bustling Market Town • Trading for over 15 years with Considerable Customer Base • Seating 68 with Boho Parisian Style Décor • Comprehensive Catering Kitchen & Prep Area • Open Pizza & Crepe Kitchen

OFFERS IN THE REGION OF £140,000

REF: 4529

LOOE, CORNWALL

SOMERSET VILLAGE

DORSET VILLAGE

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

4848

FH £495,000

4851

01392 201262 www.stonesmith.co.uk

• Substantial Property Occupying a Prominent Corner Plot • Six Spacious Self-Catering Apartments • Furnished to a High Standard & Fully Equipped • Double Glazed & Gas Centrally Heated Throughout • Ideal Investment or Home & Income Property

TORQUAY, DEVON

FREEHOLD

REF: 4806

NR SALCOMBE, DEVON

PRICE: £99,950

LEASEHOLD

REF: 3684

• Substantial Character Pub with 3 sets of Versatile Living Accommodation • Successful Business with Strong Net Profit, Recently Trading on Limited Hours • 2 Main Atmospheric Trading Areas with Function Room/Skittle Alley • Pretty Private Garden, Roof Terrace & Car Park • Fantastic Opportunity - Would Suit Multi-Generational Family

EXETER, DEVON

• Beautifully Presented Grade II Listed Village Freehouse • Elevated Position Overlooking the Teign Estuary in South Devon • Character Main Bar, Lower Bar/Dining Room & Library • Sunny Trade Terrace to Front with Partial View of the Teign Estuary • Spacious and Well Presented Five Bedroom Private Accommodation

OFFERS IN EXCESS OF £350,000 + VAT FREEHOLD REF: 4420

REF: 4711

• Award Winning Restaurant in Idyllic South Hams Location • Panoramic Coastal Views over Area of Outstanding Natural Beauty • Trading 11 Months of the Year • Local Repeat Custom with Huge Tourist Boost • Contemporary Interior Design & South Facing Terrace

BISHOPSTEIGNTON, DEVON

Coastal Town Licensed Restaurant

LEASEHOLD

PRICE: £575,000

FREEHOLD

REF: 4721