CLH Digital - Issue #202

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 202

www.CLHNews.co.uk

RETURN TO PROFIT! Let us help guide you to putting your Restaurant, Hotel or Pub business BACK into Profit.

We work "hands-on" with you and your Team, in your business, to make that happen.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational Issues

To find out how David Hunter can use his 30 plus years of experience in the Hospitality sector to help you INCREASE THE PROFIT from YOUR business, call NOW for an informal chat on:

07831 407984 or

01628 487613

CLHNews

CLHNews

CLHNews

Final Plea to Chancellor - Act NOW to Prevent Further Closures As Loss of Pubs Costs Local Economies Millions In 2023

The Bowden Group Hospitality Business Mentoring since 1989

Industry leaders, organisations and operators have issued a final plea to Chancellor Jeremy Hunt urging him to take immediate action in next week’s budget (March 6) to prevent further business failures.

• MICROWAVES • EXTRACTION CANOPIES •

EKE EQUIPMENT LIMITED • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: kingedwards@btconnect.com Mobile: 07860 274243

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

RECONDITIONED & SECOND USER CATERING EQUIPMENT

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

The Campaign for Real Ale (CAMRA) have called for support as research reveals that local economies have taken a £100m hit from pub closures in 2023 alone.

Figures collected by CAMRA’s grassroots campaigners across Great Britain reveal how dramatically the loss of pubs is making communities across the country poorer, showing the true value of these community hubs, their data revealed that 194 pubs were lost forever due to conversion or demolition, including ven-

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

ues like the Crooked House in Himley, with a “shocking” 1,293 pubs closing their doors to their communities.

Pressure group The Campaign for Pubs has also called on the Chancellor to listen to publicans and to act to save pubs and small breweries in next week’s budget, with direct support, and has sent a letter from UK publicans backing a VAT cut on all pub sales – something that would make a real difference to pubs all over the UK. A VAT cut on all pub sales is also backed by the British Institute of Innkeeping, the British Pub Confederation and the Forum of British Pubs (and the Forum of Private Business).

(CONTINUED ON PAGE 3...)

2

CLH Digital

Issue 202

Editor's Viewpoint

Welcome to the latest issue of CLH Digital I suspect, like me, you will be glad when Chancellor Jeremy Hunt’s Spring Budget has been and gone. It’s all I have written about these past few weeks!

Without getting “too political “ this really is a make or break budget, not only for the incumbent government but for the sector as well.

Our lead article has pleas from industry leaders, organisations and operators from multioutlet chain groups to single individual operators.

The message is clear - take action to support the sector or watch it wither on the vine.

EDITOR

And by action we mean reduce the eye watering levels of tax the sector is hit with. Yes, there are other reforms the sector badly needs, but presently taxation is the major issue that forced many once profitable and important community businesses to close.

Peter Adams

In his forthcoming spring budget, the Chancellor must listen to the appeals from the sector who are calling for a raft of measures to support the sector and prevent further closures.

I think we are all in agreement that one of the key demands is a cut in hospitality VAT to 10% or 12.5%, as it was during the COVID-19 pandemic. This has nothing to do, in my opinion, with the current economic crisis. A VAT reduction has been in force with many countries around the world and in particular EU countries for years. Their governments had the foresight to see that reducing value-added tax on leisure and hospitality would encourage people to spend more, create more jobs and create more revenue for the Treasury.

Unfortunately we have never had a single Chancellor who has demonstrated that he or she has the same foresight.

As we have often said, and as sector leaders have agreed, a VAT cut would provide much-needed relief for businesses struggling to recover from the economic fallout of recent years. Additionally, the sector is urging for a reduction in employer National Insurance and a cap on business rates, which are currently unfair to the pub sector.

These measures would go a long way towards ensuring the survival of many pubs and hospitality businesses in the UK, which have been hit hard by the pandemic and rising costs. It is crucial to remember the value of pubs to local communities, as their loss can have a profound impact on the social fabric of an area.

I grew up in a working class area which had several pubs. All of which were valuable contributors, not only to the local economy, but to the community.

PUBLISHED BY

I know times have changed now, but these pubs “back in the day” had football teams, pool teams, dart teams, Christmas clubs, children’s outings… Sadly over the years many have closed and the ones that are still there are never taken for granted - they are cherished by the local community.

RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR

That value extends far beyond their role as purveyors of food and drink; they remain the beating heart of communities up and down the country. The closure of a local pub reverberates through its surroundings, leaving a void in social cohesion and eroding the fabric of neighbourhood life.

TELEPHONE:

If the Chancellor does not recognise the intrinsic worth of pubs, he will, along with colleagues I suspect, be out of office sometime this year.

01202 552333

The good news (and we really do need some good news), it is heartening to see Staffordshire council order that Britain's wonkiest pub, the Crooked House, be rebuilt following a suspected arson attack and subsequent demolition.

www.CLHNews.co.uk

FAX: 01202 552666

This demonstrates that developers cannot simply take matters into their own hands and ruin long-established pubs that serve their communities.

@CLHNews

We did report several years back a similar story of a pub being demolished in London and Westminster Council ordering that it be rebuilt. The cynic in me at the time said “not a cat in hell’s chance”, however, The Carlton Tavern in Kilburn, London, originally completed in 1921, and illegally demolished in 2015 by Tel Aviv-based developer CLTX, which had failed to obtain the necessary planning permission, was subsequently rebuilt on the orders of Westminster City Council and reopened on 12 April 2021.

CLHNews

EDITOR

So, this landmark ruling reaffirms the importance of protecting long-established pubs that serve as pillars of their communities.

David Bartlett Guy Stephenson

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!

PRODUCTION & DESIGN

CLHNews

Peter Adams

SALES EXECUTIVES

Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

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

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

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

Issue 202

CLH Digital

3

Final Plea to Chancellor - Act NOW to Prevent Further Closures (CONTINUED FROM FRONT COVER) OPEN LETTER

down the country.”

64 MILLION FEWER PINTS SOLD

businesses in order to protect livelihoods, supply chains and crucial local community facilities across the UK.

Bosses from Burger King, Butlins, Accor Hotels, Stonegate Pubs and Merlin Entertainments, have also urged for sector support and are among the 112 signatories of an open letter calling for urgent action.

The British Institute of Innkeeping report that 3 in 4 pubs were not profitable in 2022, and those that did not make it through the year represent as much as £100m lost to local economies, almost 20,000 jobs, and a staggering 64m fewer pints sold.

We need action on VAT, business rates, energy costs and persistent Covid debt, all of which are currently conspiring with suppressed consumer spend amid to the ongoing cost of living crisis to close multiple SME pub and brewing businesses every single day.

CAMRA’s Pub and Club Campaigns Director, Gary Timmins, said: “Communities up and down the country are not simply facing the loss of pubs, but also the jobs, investment, opportunities, and social spaces those pubs create. It’s easy to get caught up in the nostalgic idea of the pub as a British institution, but the positive impacts they have on people’s lives is very concrete.

“On the specific issue of VAT we urge all UK publicans to sign our Campaign for Pubs calling for a VAT reduction for ALL pub sales, including alcohol, so that every precious community pub of any size can be helped during the current crisis, not just the large chain outlets that are able to offer food and accommodation”.

“Government inaction is putting tens of thousands of businesses on the line, and it’s vital that the upcoming Spring Budget provides a 20% draught duty relief, the removal of unnecessary red tape that currently prevents the sale of takeaway pints, and a VAT cut for hospitality.”

Dawn Hopkins, Vice-Chair of the Campaign for Pubs and a publican in Norwich said: “It is about time this Government listened to the people who really know what is happening to our pubs – the people who run them.

“Pubs, social clubs, brewers, cider makers and consumers urgently need cohesive leadership from the Government, not just piecemeal policy changes, and I hope these shocking figures are a catalyst for that shift.”

“Publicans survived lockdowns and restrictions only to now be hit with a new crisis, and now when we need targeted support, we are told beer duty changes will make all the difference – the reality is they will make none and do nothing to stem the rise in pub and small brewery closures.

In the letter, UKHospitality and business leaders highlight how rising costs, labour shortages and the cost-of-living crisis has led to an unprecedented surge in closures, among high-profile names as well as local community venues.

The letter coincides with new data that shows that 74% of consumers think hospitality needs and deserves more support from the government.

The data from Zonal and CGA by NIQ also finds that 64% of UK consumers believe hospitality plays a vital role in their communities, indicating clear public support for aiding the industry at the upcoming Budget.

Signatories, which include restaurant operators, global hotel brands, pub groups and leisure parks, back UKHospitality’s calls for the Chancellor to: • Put a cap on business rates increases from April 2024 at 3%: The Autumn Statement 2023 announced a significant 6.7% increase in the multiplier for ‘large properties’. This is likely to be more than double the rate of inflation when it comes into effect, putting further upwards pressure on the headline rate. We also urge the devolved Governments to pass on the relief in full.

• Introduce a temporary cut in the lower rate of Employer National Insurance Contributions to 10%: The sector supports measures to create a higher-wage economy but the record increase in the National Living Wage will create major cost pressures for a labour-intensive sector like hospitality. A share of the burden between Government and industry would reduce the pressures on price increases.

• Review the benefits of a reduced rate of VAT for the sector to 12.5%: The UK’s current rate of VAT is uncompetitive internationally and leads to higher prices.

Reducing VAT for hospitality and tourism is a globally recognised tool to boost tourism, support employment and generate growth – while constraining prices.

IRREVERSIBLE DAMAGE UKHospitality Chief Executive Kate Nicholls said: “The sector’s message to the Chancellor is loud and clear: without further economic support at the upcoming Budget, we risk losing more of our institutions and doing irreversible damage to our world-leading hospitality sector.

“Extortionate operating costs are making it incredibly challenging to run a profitable business, so it’s vitally important that this is addressed in order to ease ongoing cost pressures and protect businesses from the threat of closure.

“This sector is one of the UK’s leading employers, providing work to more than 3 million people, and contributing more than £93 billion to the economy each year. It not only deserves the support we are collectively asking for, but it needs it.

“I sincerely hope that this letter, supported by leading individuals from across hospitality, will be enough to convince the Chancellor that his actions on 6th March will be make or break for many venues up and

CANCEL COVID DEBTS The Campaign for Pubs has also called for action to tackle sky high energy bills and is also calling for a cancellation of Covid debt for pubs with outstanding and unaffordable Bounce Back Loans because the costof-living crisis, alongside inadequate Government support to compensate for the loss sustained by Covid lockdowns/restrictions, has meant that they have not been able to “bounce back”.

Overall, the Campaign is urging the Chancellor to listen and to deliver a package of direct and targeted support that will enable pubs and small brewers to get through this cost-of-living crisis: • A VAT cut to at least 10% on all hospitality/on-trade sales for 12 months to benefit all pubs, not just those that sell food or provide overnight accommodation.

• Reduce the Flat Rate for VAT. • A cancellation of Covid debt for pubs with outstanding and unaffordable Bounce Back Loans.

• Further and more meaningful action on energy bills for businesses.

• Extension of zero business rates for the next fiscal year and a revision for 2024/25.

• Extend business rates relief to small brewers and producers .

Paul Crossman, Chair of the Campaign for Pubs and a publican in York said: “The Chancellor must use this budget to finally take real action to help thousands of small business pubs and brewers that have suffered terribly through Covid and that continue to bear the brunt of the ongoing deep crisis affecting our sector.

“It is inconceivable that the Government can remain in any doubt of the severity of the current situation for pubs, breweries and hospitality as a whole, so Mr Hunt must now implement the targeted emergency measures required to preserve as many as possible of our hardest hit small

LISTEN AND ENGAGE

“The Government must listen to and engage with publicans, the people who run our beloved pubs, not the lobbyists for the global brewers and pubcos. And we need support now, we need a VAT cut on all pub sales, including alcohol – our valuable and traditional wet led pubs should not be discriminated against as they were during Covid.

“The lockdowns showed how much we missed our pubs, not just for drinking – alcohol was readily available online or from supermarkets during this time – but for socialising, for listening to live music, for watching sport, for celebrating and commiserating, for community and a sense of belonging that is unique to British pubs, we cannot and must not let that slip through our fingers.”

INSULT TO INJURY Phil Saltonstall, brewer representative of the Campaign for Pubs and founder of Brass Castle Brewery said: “Insult is added to injury every time there is the fanfare of a tax measure ‘to save our pubs’ that in reality goes straight onto the bottom line of a few multinational macro-breweries, who in turn drive the ongoing demise of tied UK pub stock through underinvestment and exploitation of landlords.

“As a brewer, I urge that much-needed genuine assistance to the hospitality sector not be mis-directed via alterations to alcohol duty. Invariably, large brewery lobbyists win-out and alterations to the duty scheme provide them with yet another competitive advantage over SME brewery businesses and no assistance to publicans.

“The signs of a failed and anti-competitive, unchecked, vertically-integrated, pseudo-monopoly cosy microbrewer/pubco hook-up are there for all to see, in the depressing daily statistics of pubs lost to their communities and small UK breweries entering administration. If there is a plan to help hospitality, then it surely needs a rethink and this budget offers that moment.”

4

CLH Digital

Issue 202

Celebrating International Women’s Day: Discover the Journey of Female Business Leaders in Hospitality

by Laura Cherrington, Director of Sales and Marketing at Billesley Manor Hotel and Spa (www.billesleymanor.com) Sitting as the third largest private sector in the UK, over recent years, the hospitality and tourism industry has seen a rise of women in the workforce - sitting at 53.7% according to latest 2024 research.

Throughout my career, I’ve been driven by a desire to be proactive and to build and nurture relationships.

The progression opportunities in this industry are endless, rewarding those who dare to climb the ladder and gain knowledge along the way. For me, the continuous growth opportunities have been both fulfilling and rewarding.

Despite positive improvement, there are still areas that require attention to ensure that women feel they can strive for leadership roles. With this year's theme of International Women’s Day being to ‘Inspire Inclusion’, it is important to look at the hospitality industry as a whole, and how this has developed over the years to encourage women to aim high.

In my role as a leader, I thrive on the dynamic nature of each day and diverse challenges it brings. As a natural people person, the opportunity to connect with colleagues, clients and guests fuels my passion for leadership.

As the Director of Sales and Marketing at Billesley Manor Hotel, I've navigated many challenges (and successes!) that mirror the journeys that many women in similar positions had to experience to get to where they are today.

Despite an aspiration to pursue acting at an early age, I found myself drawn to the industry with my first role as a receptionist, before quickly rising to supervisor.

Despite this, being a female business leader in hospitality hasn’t been without its challenges. While my immediate peers are predominantly women, achieving fair pay and recognition has long been an ongoing journey.

However, I find solace in my achievements, relying on the facts and figures to reaffirm my worth in a male leadership dominated industry. Balancing the responsibilities of leadership with those of a wife and mother has taught me resilience and strength that I never knew I possessed.

Reflecting on the inclusivity of the industry when I first joined, I can’t help but acknowledge the progress we’ve made. While there’s still work to be done, the presence of more female general managers is a testament to that change. Yet, as long as gender equality remains a topic of discussion, there’s always room for improvement.

Following the arrival of my first daughter, I swiftly returned to hospitality where I explored the reservationist role before finding my love for weddings and events. It was in orchestrating couples' dream days that I found joy – there's something magical about being part of such a significant moment in people's lives. After being a wedding coordinator for many years, I then took another break to have my second child.

To any woman considering a career in hospitality, I offer this advice: set your goals high and break them down into achievable steps. The flexibility of this industry allows you to pursue your ambitions while maintaining a fulfilling personal life. And for those striving for leadership positions, remember to earn respect through hard work and dedication – never shy away from getting your hands dirty.

Again returning to hospitality, I was given the opportunity as a sales manager, where I played a key role in helping the hotel I worked with at the time to win ‘Hotel of the Year’ in 2018. This was a huge achievement that I wouldn’t have gained without the opportunities provided by the industry.

As the industry marks International Women’s Day, I’m reminded of the countless women who paved the way for me and the responsibility I bear to inspire those who will follow. Together, we’ll continue to challenge norms, break barriers and carve out a future where women in hospitality thrive.

Matt Abé and Russell Bateman Take The Lead In National Chef Of The Year And Young National Chef Of The Year Competitions In what has been a hugely anticipated announcement the Craft Guild of Chefs has confirmed who will be the next Chairs of Judges in its leading culinary competitions. On Instagram earlier today, organiser of the competition, David Mulcahy revealed that Matt Abé, chef patron at three Michelin starred, Restaurant Gordon Ramsay is the new Chair of Judges for National Chef of the Year (NCOTY). Former NCOTY winner and head chef at the Falcon Hotel, Russell Bateman has been unveiled as Chair for the Young National Chef of the Year competition.

Competition director and food innovation & sustainability director at Sodexo UK and Ireland, David Mulcahy commented: “The Craft Guild of Chefs prides itself on the rigorous judging process we have in the National Chef of the Year competition, and this is always strengthened by us selecting some of the most influential chefs in the UK to chair it.

We are delighted to welcome Matt Abé as our new NCOTY Chair and we know he will have a huge Matt Abé impact on the success of the competition. To be able to put your dishes in front of a chef that has achieved as much as Matt has will be a huge honour for everyone who enters.”

Over the last few weeks, Matt has been working with David to create the brief for this year’s competition

which they hope will entice some of the top chefs in the UK and Ireland to enter when the competition launches.

Matt Abé, chef patron at Restaurant Gordon Ramsay said: “With Gordon being a former National Chef of the Year winner and having judged it previously myself, I know it’s a competition that is very much on most chef’s radar. I’m so proud to be the new Chair of Judges and see what I can bring to the event. I want to push new things and continue to grow this amazing competition, celebrating the incredible talent that we have in the UK.” The Young National Chef of the Year competition will launch later this year and previous winners of other chef competitions will be invited to enter.

Russell Bateman, head chef at the Falcon Hotel told us: “I absolutely love these competitions and so this is a real honour for me to lead the judging process for Young National Chef of the Year. Nurturing young talent is something I am extremely passionate about and having chaired the Graduate Awards previously it seems the right next step to take to follow and support these young chefs’ journeys.”

Russell Bateman

More information about both of these competitions can be found at www.nationalchefoftheyear.com

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.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle.

Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display.

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET? Established in 2011, we are a family-owned and operated business. At the core of our operations lies a per-

sonal touch, ensuring our trade customers enjoy the following advantages: • Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products • All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process • Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge • All our ingredients are of the highest quality.

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

BBPA Launches 2024 Manifesto for Brewers and Pubs in Parliament Issue 202

The British Beer and Pub Association has launched their manifesto for brewers and pubs ahead of the upcoming General Election in the heart of Parliament, with speeches from Minister and Shadow Leader of the House of Commons Lucy Powell welcoming the document and the role of brewers and pubs in Britain’s future prosperity.

CLH Digital

5

ditions are still tough.”

Lucy Powell MP, Shadow Leader of the House of Commons said: “I am happy to be able to speak at this event, especially as I won the Parliamentary Beer Champion award at last year’s All Party Parliamentary Beer Group dinner. We are committed to supporting this sector through reforming business rates, supporting apprenticeships, and through town centre regeneration.”

The speakers were joined by representatives of some of the biggest brewers and pub companies in the UK, alongside over 30 other MPs who were able to hear about the problems the sector is facing and the support from Government it needs to thrive first hand.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “We have created this manifesto for Britain’s brewers and pubs to make clear to Political Parties of all colours what this vital sector of the UK economy needs to grow and prosper. Intelligent investment from Government in the nation’s pubs and brewers will allow them to keep investing in their people and the economy, while continuing in their role at the heart of our com-

Alongside the BBPA’s pre-existing demands for lower beer duty, long-term business rates, and a 12.5% Hospitality VAT rate, the manifesto also called for providing incentives and tax relief for green investments, an immediate review and holistic business impact assessment of the current packaging waste and collection reforms and more.

munities.

Esther McVey MP, Minister of State without Portfolio said: “Brewing and pubs are some of the great traditions of our country. Pubs are a vital space for communities, especially rural communities, to come together.

This Government has provided support on energy costs, business rates and beer duty, but we recognise con-

“With the beer and pub sector supporting over 900,000 jobs and providing £26bn of value to the economy, it is clear any future Government must get brewers and pubs thriving if they want to achieve long-term, nationwide economic growth, and that is what the policies in this manifesto will allow.”

Aldwark Manor Estate Wins Travel & Hospitality Award

Aldwark Manor Estate has been named Luxury Hotel of the Year for the Yorkshire and Humber region at the prestigious Travel & Hospitality Awards.

trust that this guide will serve as a valuable resource for anyone planning their next luxurious getaway. Congratulations again to all our deserving winners.

Hundreds of hotels from across the UK entered the awards which celebrate the remarkable achievements of hospitality companies across the world.

“This year’s awards received an overwhelming response, and the calibre of entries was remarkably high. The judging panel faced the challenging task of selecting the winners, and those chosen truly represent the epitome of excellence in the travel and hospitality industry.”

They recognise organisations that have gone above and beyond in providing exceptional experiences to their customers, and serve as a trusted resource for discerning travellers seeking the finest establishments and services in the industry.

Aldwark Manor Estate’s entry was judged by a panel of experts who also reviewed customer feedback and compared the facilities of each participant. The winners are those who have showcased their exceptional qualities, outstanding services and facilities, and unparalleled commitment to customer satisfaction across numerous categories.

The Travel & Hospitality Team said: “We were astounded by the exceptional quality of entries this year. We

Christophe Gitton, Estate Director at Aldwark Manor Estate, says: “We are thrilled to have won this esteemed award. It’s an incredibly exciting time at Aldwark Manor Estate as we embark on another significant phase of redevelopment, but whilst this is taking place, we continue to work tirelessly to ensure all our guests enjoy an outstanding experience.

“Our wonderful hotel has so much to offer and we constantly strive to be the best at what we do, so to be named best luxury hotel in such a large and competitive region is excellent news and a credit to every member of our exceptional team.”

The Instagram Effect: Catering To The Impact Of ‘Snap-Worthy’ Dining 6

CLH Digital

Issue 202

Nigel Draper the Founder and Managing Director of Sorsco (www.sorsco.co.uk), experts in supply chain and procurement for the hospitality sector

FLASH IN THE PAN OR CULINARY CANON? Whilst some consider it playing with food, others feel on-plate photography is a restaurant staple.

Like it or not, the snap-happy group may well be onto something.

Far from a childish fad, it seems the foodie trend is here to stay – visible for all eyes to see. In fact, with over two-billion regular users on Instagram according to the platform, 250 million of whom run food-based accounts, serving up something that’s just as stimulating for the eyes as it is for the tastebuds has become a permanent ingredient in hospitality success.

FLAVOUR MEETS FILTERS If science is anything to go by, picture-perfect dishes aren’t just for the ‘Gram, either. Researchers have long reported a deeper connection between visual appeal and culinary satisfaction, with a group of Oxford University psychologists presenting concrete evidence to this effect using none other than Kandinsky’s art for inspiration.

When the components of a 30-ingredient salad were arranged on the plate like an abstract painting, rather than just being thrown together, the 60 volunteers – aged 18 to 58 – participating in the study unanimously agreed they had more of an appetite and would be willing to pay more.

A PICTURE IS WORTH A THOUSAND BITES In addition to boosting consumer satisfaction, catering to this visual market can help to boost restaurant numbers and reputations.

According to digital experts, Digimind, 69% of millennials (born 1981 – 1996) photograph their food before eating. The majority will then share these photographs, not just with the 27% of Instagram users who dedicate their accounts to food content, but also with the wider public online. Given that Instagram is now the world’s fourth most visited website, this gives restaurants incredible reach.

Add to this the impact of sharing platforms like Facebook and TikTok and you’ve got yourself one of the most effective, organic marketing campaigns available. It doesn’t take much to go viral either, with more than 23 million viewers across Instagram and TikTok blowing up about a Manchester restaurant’s tiramisu drawer in November last year. The Italian eatery has since benefitted from a steady stream of enthusiastic customers and even A-list stars.

A TASTE OF THE ‘GRAM There are a couple of things hospitality companies can do to cook up a similar storm for the many eyes.

1. Picture-perfect plates Visual appeal matters. And when it comes to creating photogenic menus, it’s all about engaging the senses.

Textures, colours and unique presentation all have an impact, with research suggesting that brains are wired to associate specific qualities with certain properties and tastes. Take green foods, for instance, which come across as fresh and healthy.

Symmetry, shape and glossiness are additional positive factors thought to trigger the tastebuds, according to

a paper published in the journal Food Quality and Preference, serving to activate the digestive enzymes that prep us for food. Restauranteurs should therefore look to secure these appealing qualities, not only in the preparation and presentation of dishes but also in the initial supply stages. By working with local farmers and providers, for example, ingredients will look and taste much fresher, with less time and distance between field and plate.

2. Know your audience Understanding the Instagram audience is equally as important as the food being served. Food influencers can completely transform a restaurant’s success, so it’s important to stay on top of the latest food trends. This not only brings in crowds but also keeps your socials relevant, as does encouraging seasonal and limited-time offers, which keep both menus and content fresh and engaging.

Establishing close partnerships with local providers can help to meet changing seasonal demands in a manageable way, as proximity allows for greater flexibility without the risk of perishable items going to waste, since there’s no need to over order or overstock.

PLATES WITH PURPOSE The big question, then, is how we can align our commitment to sustainable, purposeful dining with the visual demands of the Instagram culture?

Insta-indulgence unfortunately leads to food waste, with intricate garnishes and plating elements used solely for aesthetic purposes making hospitality less sustainable. This is bad news for restaurants looking to attract customers who are increasingly ethically minded.

Influencers demand perfect produce, with the public rejecting wonky fruit and misshapen veg. Short-term trends also add to agricultural waste, so, restaurants must take greater care not to overstock and make sure everything is used before it expires. By sourcing locally, hospitality can overcome this problem, not only ordering in smaller, manageable quantities but also reducing their carbon footprint given that food must travel fewer miles. Indeed, the hospitality industry must collaborate with local farmers and suppliers when planning their menus if they are to align innovation with sustainable restaurant life.

Indeed, sustainability is an imperative in modern dining, with the latest YouGov survey revealing that 53% of consumers want restaurants to facilitate sustainable food choices. Being transparent about your practices and processes is therefore essential, whether going green means root-to stem cooking – where each part of an ingredient is put to good use – or the implementation of traceable supply chains, with restaurants that can track and report on the ethical source of their ingredients standing to gain both direct custom and a better online reputation.

Embracing supply chain technologies like blockchain and collaborating directly with suppliers to reduce nonessential packaging can all help with this, as can cultivating strong relationships with several local suppliers to mitigate any risks associated with reliance on a single source. In essence, this means your dishes will never suffer in terms of aesthetics, should your regular supplier be hit with a problem or let you down.

CLICK-WORTHY KITCHENS In adopting these practices, restaurants, cafés and other hospitality establishments can create true, click-worthy kitchens, drawing people in not just for aesthetics but also on the basis of strong company values. Supply chains may not be glamorous, but they are essential when it comes to aligning Insta-worthy dining with ever critical green-game demands.

Government Re-Appoints Pubs Code Adjudicator The Government has re-appointed Fiona Dickie as Pubs Code Adjudicator (PCA) for a further 3-year period. On her re-appointment, Fiona said: I am delighted to be reappointed as the Pubs Code Adjudicator which affords the unique opportunity to continue to contribute to the Code’s positive impact.

Much progress has been made in restoring balance in the relationship between tied pub tenants and pub-owning businesses through embedding cultural change in

the tied sector so that tenants’ businesses can thrive. I am proud of the PCA’s success in reducing arbitration cases and successfully completing the first investigation under the Code.

I will continue the important work to promote transparency and responsible compliance behaviours and, through improved communication and early engagement with the sector, help to avoid formal disputes while ensuring tenants’ Code rights are protected.

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

Issue 202

CLH Digital

7

Tourist Tax May Not Be Overturned In Spring Budget Minister Warns A government minister has played down speculation that the tax-free shopping scheme for overseas tourists could be reinstated in next week’s Budget.

“It is increasingly clear that, as the only European country without a tax-free shopping scheme, the UK is missing a golden opportunity to boost tourism and the wider economy.

Nigel Huddleston, the minister responsible for the tax system, said in correspondence seen by The Times that it was “not possible to introduce the same system as before, given that it would now need to be open to visitors from the EU as well as the rest of the world. “Any new scheme, no matter the design, would take time to legislate for and implement in order to prevent non-compliance risks and ensure operation,” he said.

“Tax-free shopping not only convinces tourists to buy more but also attracts shopping tourism, supporting businesses and jobs in the UK.””.

The Treasury withdrew from the VAT retail export scheme in January 2021 while prime minister Rishi Sunak was chancellor.

“If the government were to reinstate tax-free shopping for tourists visiting the UK, it would be a welcome relief to brands and retailers across the apparel sector, especially luxury players. The move would help London win back tourists from the likes of Paris, Milan, and Madrid, boosting both the overall economy and luxury apparel sales.

Chancellor Jeremy Hunt purportedly ordered a review into the scheme earlier this month after calls from business leaders demanding a reversal, which led many to believe the Treasury was considering a change.

In a letter sent to one of the leaders of the tourist tax campaign, Huddleston added that the chancellor has been “clear that being responsible with the public finances is a key priority”.

He said: “A new VAT-free shopping scheme could subsidise a large amount of tourist spending that already occurs without a tax relief in place, without bringing any direct benefits to the British public.”

Huddleston was responding to a letter to the chancellor from Sacha Zackariya, chief executive of ChangeGroup and Prosegur Change, a British-based retail foreign exchange and bureau de change company.

Zackariya called for a reversal and suggested the British economy could be boosted by capitalising on tourists visiting the Paris Olympics and “encourage them to visit the UK at the same time and benefit from the same VAT refund scheme they would otherwise be able to access in Madrid, Paris, Berlin or Milan”.

British Retail Consortium director of business and regulation Tom Ironside said: “This is bad news for the UK economy.

Pippa Stephens, Senior Apparel Analyst at GlobalData, data and analytics company, offers said:

“Since the termination of tax-free shopping at the end of 2020, aspirational shoppers, who tend to buy entry-priced luxury items using their savings, have cut back on purchases when visiting the UK due to prices now being 20% higher than in nearby countries. This has caused the UK to be particularly impacted by the slowdown of the luxury market as consumers also grapple with inflationary challenges, with Burberry highlighting how its performance in the UK lagged Continental Europe in the 26 weeks ending 30 September 2023.

“In response to this, over 400 businesses signed a letter to the Chancellor of the Exchequer in September 2023 asking for the policy to be restored, driving the Office for Budget Responsibility (OBR) to carry out a review, with the results due to be published alongside the budget next month. This reinstatement would enable the UK’s luxury market to return to its perpetual outperformance again once inflation subsides, with the fortune of domestic players like Burberry and Mulberry particularly reliant on tourist sales, as luxury shoppers prefer buying designer goods in the brands’ home markets.”

The Crown at Blackheath Gets a £750,000 Makeover Independent family brewer and pub company Shepherd Neame has reopened its historic pub in the beating heart of Blackheath Village, The Crown, following a £750,000 transformation.

More local artistry has also been employed by James Titcher of Aero Arts Graffiti who has decorated an external wall with a quirky depiction of an off-duty royal sentry, enjoying a pint.

The former 16th century coaching inn has undergone a seven-week refurbishment which has introduced a stylish new look and feel while also lovingly retaining its unique features.

The project has also seen a new lease of life for the first floor area, which has been crowned with the new name of the King Charles III Dining Room, as a tribute to the new King following his coronation last year, named through a competition which was won by Crown regular Lee Tester.

Welcoming drinkers in, as well as surveying the refurbished outside seating area at the front of the pub, is a new traditional swing sign featuring a crown, the design for which took its inspiration from vintage signs on display inside Shepherd Neame’s Old Brewery Store at its Faversham brewery.

The Crown has been fully redecorated inside, with gleaming newlysanded floors, imposing fireplaces, and leather benches, along with Edwardian tiling and rich, floral fabrics on the upholstery, providing a classic but contemporary feel.

Managing Director, Pubs, Jonathon Swaine, said: “This stunning refurbishment of The Crown, Blackheath, is part of Shepherd Neame’s ongoing investment in our estate.

“We have drawn on our history as Britain’s oldest brewer to bring a new look to a popular pub in a perfect part of Blackheath Village, which is a spectacular mix of old and new. We look forward to welcoming customers back in for them to admire the work we have put in over a pint.”

Hospitality Skills Passport Can ‘Revolutionise’ Recruitment Issue 202

CLH Digital

9

“Hospitality’s variety is undoubtedly one of its strengths but when it comes to entering the sector to work, it can be one of its greatest challenges.

UKHospitality has unveiled further detail of the passport, which will enable new employees to demonstrate completion of the universal entry standard to give employers confidence that new starters are competent across a wide variety of necessary skills.

“There are multiple routes into hospitality and with more than 200 different qualifications on offer, getting started can be confusing and deter potential entrants. That’s why a universal entry standard has never been more important.

It can be used at every level of the sector, from new starters to experienced staff, and will further professionalise training and development in hospitality.

The concept has been tested, in partnership with the Department for Work and Pensions, through five pilot schemes across England and Wales.

“The new Hospitality Skills Passport initiative that we’ve developed, which is backed by the sector and being piloted by Government, does just that and can revolutionise the way we recruit, induct and develop our people.

The four-week programmes are aimed at providing jobs in hospitality for unemployed people and offers work experience, compliance and customer service training, and a guaranteed opportunity to interview at the end of the course, where they also receive their Hospitality Skills Passport.

“The evolution of this passport, by offering one place where people can store and track their qualifications, we can improve the lives of employers and employees at the same time. It will streamline onboarding, identify training needs and help develop skills quicker than ever before.

The success rate has been significant, with the pilot schemes seeing an 85% completion rate and 80% of those completing the course now employed in hospitality.

“I’m delighted we’ve been able to share more details about how the passport would work and the staggering success we’ve seen it had helping people back into work, as part of the pilot schemes to test the concept.

For the schemes and passport to be rolled out further, UKHospitality is asking for funding from the Adult Education Budget to be allocated to employment programmes such as this.

“We now need to move into the next phase to roll this out on a wider scale. That inevitably requires funding and we’re encouraging the Government to offer greater flexibility by allowing Adult Education Budget funds to be used for this type of employment programme, given the clear benefits it can offer the sector and the economy.”

Kate Nicholls, Chief Executive of UKHospitality, said:

Stella Artois Launches ‘Perfect Serve’ Campaign Celebrating The Perfect Pint refreshing tap lines, training staff on the perfect serve ritual, and using targeted ads to drive local customer traffic into participating pubs yearround. Each pub will also receive promotional kits with coasters, bar runners and other materials to promote the ‘Perfect Serve’ campaign.

Budweiser Brewing Group celebrates their dedication to serve quality, incentivising consumers to rate the quality of their Stella Artois serve, and rewarding customers who serve the perfect Stella Artois.

Stella Artois, a proud part of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Serve’ campaign, illustrating the brand’s dedication to the perfect serve ritual. From the 1st of March consumers are encouraged to rate the quality of their Stella Artois or Stella Artois Unfiltered served in 2000+ venues across Britain. Consumers will be rewarded with cash back on the full price of their pint, driving footfall to on-trade venues stocking Stella Artois on tap.

"We're excited to give pub-goers even more reasons to enjoy a pint of Stella Artois through this new campaign," Elise Dickinson, Stella Artois Marketing Director. "By focusing on the Perfect Serve, we aim to boost dwell time and keep customers coming back for the perfect pint."

The ‘Perfect Serve’ uses the iconic Stella Artois chalice, pouring at a 45-degree angle whilst allowing the foam to spill over the top of the chalice. Next is to use the skimmer to slice the excess foam off the top – which creates a smooth foam barrier that locks in the CO2 bubbles, providing Stella Artois with its distinctly fresh flavour. The final step is the placement, with the cartouche (the brands iconic emblem representing it’s 600 years of brewing history) facing forward towards the

From the 1st of May through to the 26th of June, Stella Artois, the official beer partner of the Wimbledon Championships, will then offer participating consumers entry to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming every Stella Artois moment into a chance to win.

At the heart of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Artois and Stella Artois Unfiltered serve. As part of the campaign, Budweiser Brewing Group will also be ensuring continued excellent serve quality by

consumer.

Sign up here https://thepubclub.beer/service/perfect-serve/ to be part of the campaign.

Worle Licensees Celebrate Five-Year Anniversary Passionate licensees and dynamic husband-and-wife duo, Glynn and Lindsey Smith, are celebrating their five year anniversary at the The Old Kings Head in Worle – a popular village pub sitting at the heart of the community and supporting all aspects of local life.

The Old Kings Head is owned community pub company Admiral Taverns, and te pub recently underwent an incredible £133,000 refurbishment to enhance its offering and ensure it can continue to best serve the community’s needs.

The investment included a brand new commercial kitchen for Saturday breakfasts and Sunday roasts, a refreshed bar area and new lighting and décor throughout to refresh the overall look and feel. Outside, the pub boasts new lighting and signage.

During the last four years, Glynn and Lindsey completely transformed the multi-levelled garden space which features heated seating pods, decking, two patios, a children’s play area and an outdoor bar complete with a barbeque.

Glynn Smith, licensee at The Old Kings Head in Worle, said: “Running The Old Kings Head over the last five years has been an absolute privilege – we’ve loved every second of it! It’s an extremely special place to us given we took it over from Lindsey’s parents who had been running it since 1988, and we now run it alongside our own family. All we’ve ever wanted to do is continue its legacy and further cement it at the heart of Worle. It’s been an amazing journey so far and we’d like to thank our family, friends, customers and team for all their support. We can’t wait to see what’s

to come!”

Since 2019 they have raised almost £15,000 for various local and national charities including the Weston Hospice and Help for Heroes and continue to sponsor, and regularly host, local sports teams.

Most recently, they have registered the pub as a ‘Community Living Room’ to provide those struggling in the cost-of-living crisis with a free, warm, welcoming and nonjudgemental space to come together. Furthermore, in the last few weeks Glynn and Lindsey purchased a lifesaving defibrillator to have installed outside the pub for community use.

Since taking over, the licensees have been formally recognised for all their hard work at the pub. This includes being named as a finalist for Admiral Taverns’ Pub of the Year at the 2021 Great British Pub Awards and achieving Somerset County Winner status at the 2022 National Pub & Bar Awards.

David Stallard, Business Development Manager at Admiral Taverns, commented: “A huge congratulations to Glynn and Lindsey for reaching their fifth anniversary! Their hard work and commitment to the both the pub and the community is truly incredible. They have created such a special place that welcomes anyone and everyone and it’s a delight to see how much local residents love it. I am confident that the recent refurbishment will give them everything they need to continue thriving and wish I them every success for the future.”

Tackling High Business Energy Prices 10

CLH Digital

Issue 202

By Les Roberts, the Business Comparison Expert at Bionic (www.bionic.co.uk) WHY HAVE BUSINESS ENERGY PRICES BEEN SO HIGH?

at your latest business energy bill. The rate and the amount you've paid that month should be shown with the total amount owed.”

“The recent closures of Manchester restaurants and the calls from the hospitality industry to reduce VAT rates is a stark indication that small businesses are continuing to struggle with high prices.

“Although the standard UK VAT rate is currently 20% some businesses are eligible for reduced rates. You should be eligible for a reduced rate of 5% VAT on your gas and electricity bills if your businesses average daily usage is no more than 145kWh of gas per day (4,397kWh per month) and 33kWh (1000 kWh per month) of business electricity.

“Although energy prices might be stabilsing after a volatile couple of years, prices are still around double what they were in 2021 and government support has been scaled back considerably.

“We’re also in the midst of a global energy crisis that is pushing prices up for everyone - when the market is volatile, the risk to suppliers is greater and so prices go up. But to make matters worse, the UK is also suffering from the effects global conflicts continue to have on supply and fuel prices.

HOW MUCH VAT DOES MY BUSINESS HAVE TO PAY? “When it comes to the VAT rate that businesses have to pay, the Government temporarily reduced this to 12.5% between October 1, 2021 and March 31, 2022, as part of their assistance to the hospitality industry during the pandemic. The current standard rate of VAT is now back to 20%.

“VAT is payable on all business and domestic energy usage. This means you'll pay VAT on any gas and electricity you use for work purposes, whether you're on business premises or working from home. If your business is VAT registered, then you should be able to claim back the VAT paid on your utility bills, as you can with other business-to-business transactions.

“The simplest way to find out how much VAT you're paying is to look

CAN MY BUSINESS CLAIM FOR VAT RELIEF ON ENERGY BILLS?

“If your business is eligible for the reduced 5% VAT rate on gas and electricity, your supplier should automatically apply the discount to your bill, so long as you've given them a valid VAT certificate.

“If your business has been paying the standard rate of 20% while it's been eligible for the reduced rate, a partial refund can be claimed on any overpayments made during the last four years.”

“According to figures from the Carbon Trust, Britain's catering industry uses around 21.6 million kWh of energy every year.

HOW CAN MY BUSINESS CLAIM FOR LOWER ENERGY VAT RATES? “To make a claim, you need to get in touch with your supplier and fill out a declaration form. You will have to contact multiple suppliers and fill in a declaration form from each if any of the following apply to your business: · You've switched energy suppliers during the last four years or the period you're claiming for · You have more than one energy supplier (different suppliers for gas and electricity, for instance) · Your business has multiple sites that are eligible for the discount You can also get a declaration form from your supplier or from HMRC.”

HOW CAN BUSINESSES PROACTIVELY REDUCE THEIR ENERGY USAGE AND CUT COSTS? “Reducing VAT will of course save businesses and jobs, but hospitality businesses must also be mindful of their energy usage if they intend to cut costs for themselves.

“Interestingly, less than half (40%) of a restaurant's energy is used to store and prepare food, with the rest being lost as heat escapes into the cooking area.

“That said, it’s important to make sure your kitchen and dining area in your restaurant are as energy-efficient as possible. Here are a few simple tips: · Switch to LED bulbs – “Replacing standard bulbs with LED one can cut the electricity you use for lighting by up to 80%. They also last longer and need replacing less often.” · Use timers – “Set timers on your thermostats so they only heat rooms when in use. It’s also worth turning off the heating an hour before your restaurant closes as the residual heat should keep it warm enough until everyone has left.” · Cut the temperature of your heated water – “Dropping the temperature of your hot water can reduce energy costs. Bear in mind that hot water should be stored at least at 60°C and distributed so that it reaches a temperature of 50°C within one minute at the outlets.”

New Year, New Look: Luxury New Forest Hotel Nears Easter Completion of Refurbishment A luxury New Forest hotel is nearing the completion of its ‘New Year’ refurbishment – transforming the 4-star venue into the modern era.

warmth, installation of new light fittings, and wall art to bring personality to the spaces.

Balmer Lawn Hotel, situated near Brockenhurst in the heart of the New Forest, has revamped its award-winning Beresford’s restaurant, one of its corporate meetings spaces and snug area – with just the bar and lounges to be completed after Mother's Day and in time for the Easter Bank Holidays.

Pauline Clitheroe, Sales and Revenue Manager at Balmer Lawn Hotel, said: “We’re excited to be edging closer to the completion of the new year refurbishment, with the bulk of spaces having already been finalised. It’s great to see the hotel get a fresh look ahead of another exciting year ahead, and we can’t wait to welcome new and returning customers in the build up to Easter and beyond!”

Owned by the Wilson family, the 2024 refurb reflects their commitment to providing guests with an updated and modernised experience – ensuring the independent hotel remains at the forefront of hospitality in the region.

Offering guests a contemporary and comfortable environment, the updated aesthetics were undertaken by Julian Taylor Design Associates and Blu Decor Ltd, which included a repaint of the rooms, partial papering to add texture and

The refurbishment has already been met with positive feedback, with one regular guest, Ellie, saying: “The new decor looks great! I regularly stay at Balmer Lawn and it’s great to experience a refreshed feel to the hotel.”

Owners of The Crooked House Pub Ordered to Rebuild After “Unlawful Demolition” The owners of The Crooked House pub, dubbed “Britain’s wonkiest inn” have been ordered to rebuild it after it was destroyed last year in a suspected arson attack. The former pubs owners e were served with an enforcement notice for the unlawful demolition of the building today (February 27) .

South Staffordshire Council said it has served the owners of the property with an enforcement notice that “requires the building to be built back to what it was prior to the fire” within three years, the notice also specifies the building materials they must use.

Leader of South Staffordshire Council Roger Lees said: “A huge amount of time and resources have been put into investigating the unauthorised demolition of the Crooked House.

“We have had great support from the local community, our MPs and the Mayor of the West Midlands, and from the campaign group whose aim is to see the Crooked House back to its former glory which is the key objective of the enforcement notice.”

Originally built as a farmhouse in 1765, The Crooked House is believed to have been a pub since about 1830. Its “wonky” appearance was caused by mining subsidence that had caused it to sink and was scheduled

for demolition in the 1940s before the wonky building was made safe with reinforcements.

The pub had become a popular tourist attraction in the area and visitors recalled how they would be given a marble to roll along the bar that appeared to be rolling uphill.

Gary Timmins, CAMRA’s Pub and Club Campaigns Director said: “The destruction of the Crooked House was a national tragedy, so it’s fantastic news that the owners have been ordered to rebuild the pub brick-by-brick. This is exactly what we were hoping to hear from South Staffordshire Council, and it’s a testament to the hard work of all the dedicated campaigners who stepped up and fought for the Crooked House.

“It has also been great to see Marco Longhi MP and West Midlands Mayor Andy Street champion this cause. It’s now vital that systematic change happens, to ensure that the Crooked House is the last time we see such a shocking loss. Unfortunately, CAMRA is still investigating eight from 2023 where pubs appear to have been demolished or converted without apparent planning permission. We’re calling for Government to bolster planning policy so that unscrupulous developers know they will face action if they breach the law.”

Issue 202

CLH Digital

11

Winning Fans Drove On Trade Sales Over A Storming Weekend Of Sport A welcome weekend of sport helped to keep the tills ringing across the UK on trade with the winning fans in Scotland and Liverpool leading the charge.

Scotland’s storming performance against England on Saturday ensured they won the Calcutta Cup at Murrayfield with a final score of 31-21, and Scottish draught beer and cider sales increased by a staggering +19% as a result, with fans celebrating into the night.

Then Sunday brought the final of the Carabao Cup between Liverpool and Chelsea with pubs that showed it selling +88 extra pints (+£413) vs. those not subscribing to Sky Sports.

Not unexpectedly, the biggest winners were the North West and London, with the Liverpool L postcode the highest up +83% across the entire region, which itself showed an already whopping uplift of +27%, as fans celebrated the last gasp winner from their Super Captain Virgil van Dijk who headed Liverpool to a 1-0 victory over Chelsea. The Reds Captain scored deep into extra time of the showpiece to secure the club its record-extending 10th title in the competition. The extra time gave pubs showing the game a bumper afternoon as the game extended for a further nail biting 30 minutes with kick off at 3pm. The HA Wembley postcode also delivered a very successful day for the on trade, reporting sales 3 times higher than average with fans visiting pubs pre and post the game.

Off the pitch, despite the overall trade picture -5.1% in the previous full week and -5.8% in the latest 4

weeks versus the same time periods in 2023, the sports brought that decline up to a much healthier -1.5%, and the even better news is that the weekend scored an 18.4% uplift versus all other weekends so far in 2024. A whopping 26.5 million pints of draught beer and cider were sold with the average pub pouring 700 pints (an extra 109 versus the average weekend thus far in 2024) equating to £3,236 income generator.

Unsurprisingly, Scotland had the thirstiest fans, who drank a staggering extra 189 pints, England came in not too far behind with 126 pints and Wales trailed with an extra 44 pints.

Overall Oxford Partnership reported footfall growing ahead of volume with the weekend +1.8% vs. 2023 driven by strong increases in Sunday trade. Suburbia and Rural led the way +2.1% and +1.1% respectively.

City Centres declined slightly driven by a fall in footfall on a Saturday.

Average consumer dwell time also grew to an average consumer visit of 135 mins vs. 131 mins in the same week last year up +3.1%. Suburbia saw the highest growth +6.1% whilst both Rural & City Centre locations were +2.3% vs. the same weekend in 2023.

Henry Powell, Managing Partner at Oxford Partnership, commented: “What a fantastic uplift for pubs showing the Carabao Cup, yet again demonstrating the power of live sport to drive the market forward. And, of course, the Six Nations continues to deliver the sales we have seen time and time again – a real boost for the On Trade.”

Strong Valentine’s Day Keeps Drinks Sales Level With 2023 The owners of The Crooked House pub, dubbed “Britain’s wonkiest inn” have been ordered to rebuild it after it was destroyed last year in a suspected arson attack. The former pubs owners e were served with an enforcement notice for the unlawful demolition of the building today (February 27) .

South Staffordshire Council said it has served the owners of the property with an enforcement notice that “requires the building to be built back to what it was prior to the fire” within three years, the notice also specifies the building materials they must use.

Leader of South Staffordshire Council Roger Lees said: “A huge amount of time and resources have been put into investigating the unauthorised demolition of the Crooked House.

“We have had great support from the local community, our MPs and the Mayor of the West Midlands, and from the campaign group whose aim is to see the Crooked House back to its former glory which is the key objective of the enforcement notice.”

Originally built as a farmhouse in 1765, The Crooked House is believed to have been a pub since about 1830. Its “wonky” appearance was caused by mining subsidence that had caused it to sink and was scheduled

for demolition in the 1940s before the wonky building was made safe with reinforcements.

The pub had become a popular tourist attraction in the area and visitors recalled how they would be given a marble to roll along the bar that appeared to be rolling uphill.

Gary Timmins, CAMRA’s Pub and Club Campaigns Director said: “The destruction of the Crooked House was a national tragedy, so it’s fantastic news that the owners have been ordered to rebuild the pub brick-by-brick. This is exactly what we were hoping to hear from South Staffordshire Council, and it’s a testament to the hard work of all the dedicated campaigners who stepped up and fought for the Crooked House.

“It has also been great to see Marco Longhi MP and West Midlands Mayor Andy Street champion this cause. It’s now vital that systematic change happens, to ensure that the Crooked House is the last time we see such a shocking loss.

Unfortunately, CAMRA is still investigating eight from 2023 where pubs appear to have been demolished or converted without apparent planning permission. We’re calling for Government to bolster planning policy so that unscrupulous developers know they will face action if they breach the law.”

Take payments with confidence

Multiple ways for your customers to pay. One simple solution for you.

With Lloyds Bank Cardnet®, you can give your customers a fast and secure way to pay in person, online or over the phone through a range of payment methods.

Plus, it’s trusted by tens of thousands of Britain’s businesses and lets you sell to customers from anywhere.

So, whatever your needs, Cardnet is here to help you take payments with confidence.

To find out more, visit lloydsbank.com/cardnet or call 0330 134 7976.

Cardnet® is a registered trademark of Lloyds Bank plc. Calls may be monitored or recorded in case we need to check we have carried out your instructions correctly and to help improve our quality of service.

Lloyds Bank plc. Registered office: 25 Gresham Street, London, EC2V 7HN. Registered in England & Wales, no. 2065. Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority under Registration Number 119278.

London Mayor’s Night Time Enterprise Zones Reinvigorate London’s High Streets 14

CLH Digital

Issue 202

A new City Hall report reveals that Bromley, Vauxhall and Woolwich high streets saw spending increase by up to 70 per cent after they became the Mayor’s Night Time Enterprise Zones last year.

veyed felt more positive about their area ** The programme created new partnerships and networks within the areas, with 646 businesses engaged.

The Mayor and Night Czar Amy Lamé announced the £500,000 Night Time Enterprise Zones programme in 2022 to revitalise high streets after 6pm. London’s high streets were hit hard by the impact of the pandemic, and continue to struggle with the spiralling costs of operating and the cost-of-living crisis.

Bromley’s programme included a series of ‘BR1 Lates’ events that brought music, a silent disco, street food, sports and wellbeing and interactive light displays to the high street and nearby spaces like Bromley library. This was alongside a programme offering guidance for businesses operating in the evening, improved lighting and The Umbrella Project which raised awareness about neurodiversity.

Bromley, Lambeth and Greenwich each received a £130,000 grant from City Hall to improve the offer of their high streets at night, by experimenting with new ways to boost activity and business after 6pm. Throughout 2023, the boroughs used the funding to host a wide variety of events, extend opening hours, support businesses and night workers, and increase safety.

The Mayor of London, Sadiq Khan, said: “I’m delighted that my Night Time Enterprise Zone programme has helped to boost high streets in Bromley, Vauxhall and Woolwich so dramatically. Our high streets are at the heart of our communities but they have been struggling due to the rising cost of doing business and the cost-of-living crisis, as well as the lasting impact of the pandemic. This programme shows that by taking a creative approach and offering more to local people after 6pm there can be far reaching benefits. I’m delighted that these boroughs will be building on their success and we will continue to work with councils, communities and businesses to help pioneer better ways of living, working and doing business at night, as we build a better London for everyone.”

TODAY’S REPORT – NIGHT TIME ENTERPRISE ZONES FINDINGS FROM BROMLEY, VAUXHALL AND WOOLWICH – REVEAL: • 56 events took place across the three zones drawing people to the high street. This included the Library Lates event in Bromley which attracted 3,000 people, Queermas makers market in Vauxhall which 1,800 people attended and more than 4,000 attendees at the Royal Arsenal Riverside Summer Festival in Woolwich • 65 businesses extended their opening hours during the events – which increased the average local spend by up to 70 per cent between 6pm and 9pm compared to the same dates in 2022.

• Over 69 per cent of people surveyed said they felt safer during events and the majority of people sur-

Amy Lamé, London Night Czar, said: “Our capital comes alive at night, but all too often our high streets are left behind and those who work at night do not get the support they need. That’s why we established our Night Time Enterprise Zones programme – and it’s fantastic that Bromley, Greenwich and Lambeth have proven that with the right support our high streets can be transformed and the capital more accessible, inclusive and welcoming after 6pm.”

SIBA Business Awards 2024 Finalists: The UK’s Best Independent Beer Businesses Revealed Finalists in the SIBA Business Awards 2024 have today been revealed, highlighting the breweries, taprooms, retailers, pubs and beer industry businesses in the running to be named the best in the UK.

highlight the year’s most exciting and successful new brewery; whose impact on the industry, critical acclaim, or popularity with beer drinkers belies their short time in operatio

The SIBA Business Awards presentation takes place in Liverpool next month and seeks to congratulate excellence in the brewing industry across a variety of categories, from pump clip, can and bottle design, to efforts taken by brewers to make their business more sustainable, innovative or successful, as well as naming the UK’s best pubs, bars and retailers of craft beer from independent breweries.

2024 also sees the introduction of a brand-new member voted Brewer of the Year Award. The “Brewers’ Brewer of the Year” seeks to highlight the brewer who has had the biggest positive influence on our industry in the last twelve months, either through producing truly outstanding beers, delivering change for the industry, or giving back to the brewing community.

“It has been a huge year for entries into the awards, with a 43% increase in entries in 2024 compared to 2023, making the achievement of being named a finalist all the tougher. It was also great to see such a huge response to new categories such as the Collaboration and Brewers’ Brewer of the Year Awards.” Neil Walker, Chair of Judges SIBA Business Awards.

Joining the expert judging panel for 2023 were Andy Slee, SIBA Chief Executive; Steve Alton, Chief Executive of the British Institute of Innkeeping (BII); Ellie Hudspith, Senior Campaigns Manager at CAMRA; Jo Hunter, Interior & Architectural Design expert and founder of Hunter’s Daughter; Robyn Black, Head of Content at Fleetstreet Communications; Pete Brown, Broadcaster and author; and Neil Walker, SIBA Head of Comms & Marketing, who chaired the panel.

The SIBA Business Awards this year included three brand new categories for Best Collaboration, Best New Brewery, and a Brewers’ Brewer of the Year award.

The new collaboration award seeks to highlight collaborations which amplify the reach of the businesses involved, appeal to new audiences, or create a commercial success to the mutual benefit of all involved. This could be a beer collaboration, product line, new business venture, festival or event partnership, and judges will be looking for innovative, exciting collaborations that capture the imagination of their target audience.

The second new category for 2024 is the UK’s Best New Independent Craft Brewery. This award aims to

The SIBA Business Awards 2024 will be presented on Wednesday 13th March at BeerX UK in Liverpool by acclaimed beer author, journalist, broadcaster and consultant Pete Brown. Named British Guild of Beer Writers’ “Beer Writer of the Year” in 2009, 2012, 2016 and 2021, Pete has won three Fortnum & Mason Food and Drink Awards, been shortlisted twice for the Andre Simon Awards, and in 2020 was named an “Industry Legend” at the Imbibe Hospitality Awards.

To see the SIBA Business Awards 2024 Finalists go to https://www.siba.co.uk/2024/02/26/siba-businessawards-2024-finalists-the-uks-best-independent-beer-businesses-revealed/

Need a Mother’s Day Gift? LittlePod's New Soap Is The Perfect Present!

What to do with spent vanilla seeds? Here at LittlePod HQ, we’ve made soap... just in time for Mother’s Day! With March 10th approaching fast, our natural soap is a limited-edition product that is exclusive to LittlePod and only available to purchase from our online shop. Preparing to place an order? Pop a bar in your basket. LittlePod Soap is the perfect Mother’s Day gift and a present sure to prove popular!

Handmade here in East Devon, our fragrance-free soap bar is ideal for bakers and those keen to clean floury hands, with a natural exfoliant from the vanilla seeds. Each bar is presented in a pretty pouch, designed and created just for us, using premium organic materials. These beautiful bags can be reused for travel or for storing precious keepsakes. Each

one is finished with a bead made from the tulsi plant, which helps to purify the mind, body and spirit to emit positive energy.

Each bar of soap comes with a card featuring a print of the beautiful vanilla orchid painting that hangs on our office wall here at LittlePod HQ, making this the perfect all-inone Mother’s Day gift. Trying to source a special present to celebrate Mothering Sunday?

Purchase LittlePod’s Soap via our online store. www.littlepod.co.uk/shop

FOR ALL THE LATEST NEWS VISIT WWW.CATERERLICENSEE.COM

Issue 202

CLH Digital

15

Short Stays Drive Increased International Arrivals and Unlock Revenue Opportunities for UK Hoteliers, Finds SiteMinder around between multiple destinations within the UK or Europe. So, we shouldn’t be surprised that, with international arrivals continuing to increase as a proportion of all check-ins at UK hotels, short stays have emerged as a major driver of this.”

The Hotel Booking Trends report from SiteMinder––the name behind the only software platform that unlocks the full revenue potential of hotels––shows that the UK experienced the shortest visits of any major European market last year. Eighty-six percent of arrivals at UK hotels checked out within 1-2 nights, compared to 81% globally, while 96% of UK stays lasted under four nights.

SiteMinder’s vice president of ecosystem and strategic partnerships, James Bishop, says: “The UK is a favourite among Europeans for shortbreak experiences, while travellers from further afield typically move

One of the consequences of increased international travel is that the average lead time for UK hotel bookings grew 7% year-on-year in 2023, to 41 days. This was four days higher than 2019 levels, and 5 days above the global average.

Bishop highlights the opportunities that increased lead times open up for accommodation businesses to leverage the popularity of short stays: “By planning ahead, through forecasting occupancy and managing rates

throughout the year, hoteliers can develop nimbler strategies that optimise occupancy and rates to maximise revenue. Our data shows leisure travel continuing to offer higher value, with Friday and Saturday stays attracting the highest rates. To complement this, hotel businesses may wish to attract business and MICE travel mid-week, by offering lower rates and simpler packages. This is a good mix, and allows hotels to benefit from the best of both worlds.”

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.

Nisbets Announces Proposed Acquisition By Bunzl

Food-service sector distributor Nisbets has announced that Bunzl plc (‘Bunzl’) will acquire a majority stake in the Company. The deal values Nisbets at an equity value in excess of £500 million.

Bunzl supplies a broad range of internationally and responsibly sourced non-food products to a variety of market sectors in more than 30 countries.

Peter Sephton will remain Chairman and CEO, with Andrew Nisbet, the Company’s founder, serving as a non-executive director on the Nisbets Advisory Board within Bunzl. The Nisbets leadership team will remain in place and it is expected that Nisbets will continue to operate separately from Bunzl. The stake has been sold by Key West

Holdings, which holds the Nisbet family’s business interests.

The transaction is subject to customary regulatory approval.

Peter Sephton, Nisbets Chairman said: “We are delighted to announce this agreement with Bunzl today. Based on our extensive engagement with them over the past months, it became clear that both parties have a shared vision and a commitment to customers and colleagues that will build on Nisbets’s heritage and growth strategy.

The acquisition will help drive our strategy for growth by bringing both strategic and operational value to Nisbets. We are looking forward to working together to execute this strategy and to delivering the next phase of growth.”

Wellness Trends In 2024, And What Hospitality Is Doing To Cater To Them 16

CLH Digital

Issue 202

By Penny Brown, Managing Director at the Burgh Island Hotel (www.burghisland.com) In a world where exhaustion is the unwelcome roommate of one in eight UK adults, and wellness is no longer a luxury but a necessity, hotels stand at the threshold of a transformative era. They are not just a place to stay—they are an oasis of rejuvenation. As 80% of guests prioritise their well-being and over a quarter deem it a top priority, hoteliers have an unprecedented opportunity to not just accommodate, but make wellness a cornerstone of hospitality. Holland & Barrett’s recent Wellness Trend Report 2024 reveals a 2000% increase in month-on-month bookings for online consultations with expert wellness advisors, and has identified movement-based wellbeing as a major trend for 2024. This encompasses practices such as daily movement, walking and hiking for physical wellbeing, but also digital detoxes and sustainable stays for mental comfort. Hotels should look to incorporate both the physical and mental aspects of wellbeing to create a holistic getaway for guests.

It's no surprise that the allure of electronic escapes is on the rise, driven by the undeniable benefits they offer. Among these advantages lie improved sleep quality, diminished stress levels, and an enhanced sense of mental wellbeing. Furthermore, tuning out from the noise of technology can also bring an increased appreciation for the outdoors. Positioned on a secluded tidal island, Burgh Island Hotel offers an unparalleled retreat experience. Notably, at the Hotel, digital devices are deliberately absent from rooms and are only available on request, allowing full immersion in the island’s wonderfully wild nature.

Often, we are too engrossed in our screens to be able to take a step back and realise the benefits of disconnecting, and this is something hospitality leaders will be looking to promote in the coming year.

CULTIVATING WELLNESS THROUGH SUSTAINABILITY

Another dimension of the hospitality experience that will be at the forefront of 2024 is sustainability.

Consumers are now making a more conscious effort to travel more sustainably. A recent study underscores this shift, revealing that a substantial majority – up to 70% – of consumers are willing to invest more in products and services prioritising sustainability. Moreover, over 80% of tourists consider sustainable travel a paramount concern, highlighting its significance in their decision-making process. For boutique hotels, this presents not only a business opportunity but also a means to instil confidence and peace of mind in guests. Membership MINDFULNESS IN MOTION in initiatives such as the Sustainable Hospitality Alliance, which boasts prominent names like Marriott, Hilton, In the realm of wellness and even longevity, strategic movement is and Caesars, demonstrating that sustainable commitments are no longer optional pursuit for hospitality busiparamount. As the hospitality sector charts its course in 2024, harnessing the momentum of outdoor activities nesses, and hotels must step up to the challenge. such as hiking emerges not merely as a trend, but as a pivotal aspect of guest satisfaction. With global hiking One particular sustainable practice we encourage at Burgh Island is sourcing local produce for our kitchens. footwear sales soaring to an impressive $19.7 billion, it's evident that hotels need to seize the opportunity to The benefits of local, seasonal food are many: reducing food miles and food waste, eliminating the need for integrate mindful exploration into their offerings, setting new holistic standards. chemicals and pesticides, bolstering the local economy, and, significantly, enhancing the freshness, healthiness, By leveraging on-site amenities such as pilates studios, pools, and gyms, or even turning empty rooms into and flavour of our meals. facilities for exercise – as we do with yoga lessons in Burgh Island’s Grand Ballroom – hotels can offer guests a Further to this, contributing to a more sustainable world has a positive correlation with mental wellbeing, diverse array of options. Taking advantage of the hotel’s location for outdoors activities will also give guests some much-needed fresh air, whether through guided city walks or, in the case of Burgh Island, a scenic coastal through reducing stresses such as climate anxiety, something experienced by 65% of people. By incorporating hike along the Southwest Coast Path – England's longest National Trail – and a dip in our unique natural mer- more sustainable practices into daily operations, hoteliers can provide guests with enhanced experiences and an increased peace of mind, while taking steps towards reducing the damage done to our planet. maid pool in the South Devon Sea.

UNPLUGGING IN THE DIGITAL AGE In a modern era dominated by screens, more people than ever are in need of a digital break, with 15 million UK internet users opting for a digital detox last year. Compounding this need to disconnect is the growing prevalence of burnout, something 80% of Londoners admitted to suffering from last year, with 49% admitting to checking work emails for at least one hour a day whilst on holiday.

As establishments embrace an increasingly diverse range of offerings and sustainable practices, they become a vanguard for a future wherein comprehensive wellbeing takes precedence in every guest interaction. Each reservation made at hotels committed to sustainability initiatives reinforces the idea that responsible travel and unparalleled luxury are not mutually exclusive but rather complementary, fostering a paradigm shift towards conscientious decision-making in the realm of hospitality. This strategic approach will not only enhance hotel brands but also drives the hospitality industry forward to a brighter more sustainable future.

Unchanged Scottish Budget 'Abandons Hospitality Businesses' The Scottish Budget for 2024-25 was passed unchanged at Holyrood leading to fierce criticism from various industry bodies.

Despite opposition parties voting against it, the SNP and Green majority in parliament meant the Budget Bill was passed by 68 votes to 55, with one abstention.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “The Scottish Budget passing, unchanged, is the clearest sign yet that the Scottish Government has decided to abandon its self-proclaimed reset with business.

“Instead, it is continuing on the same worn path of warm words and no action.

“Businesses up and down the country, across hospitality, leisure and tourism, have put forward the

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

strongest possible evidence that the lack of business rates support is stifling growth, deterring investment, reducing trading capacity and, ultimately, forcing businesses to close.

“With our sector being so integral to Scotland’s culture and offering on the world stage, using the additional funds resulting from 75% rates relief in England to put them on an equal footing was a no-brainer. Instead, for the second year in a row, our businesses in Scotland have been left at a significant competitive disadvantage.

“If the Scottish Government wants to regain any semblance of trust from the sector, it now needs to make good on its publicly declared commitment to reform business rates for hospitality.

“The unjust and unfair system in operation is in urgent need of reform to deliver a system that enables hospitality to invest and grow. This is now more urgent than ever. This must be the priority of the Scottish Government’s New Deal for Business.”

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.

How Meliá Hotels Has Mastered Social Customer Care 18

CLH Digital

Issue 202

By Maité Hermann, Senior Customer Account Manager, Hootsuite (www.hootsuite.com)

In an era where social media has become an integral part of our daily lives, its impact on the hospitality sector has been especially transformative. Beyond a platform for sharing beautiful images and travel tips, social media has emerged as a cornerstone for hospitality companies in building brand identity, enhancing customer experience (CX), and driving revenue.

And when it comes to social media marketing strategies, the importance of social media customer care takes centre stage. Being responsive and engaging with customers on various social platforms has become a linchpin for success. In fact, consumers are willing to spend up to 40% more with companies that are responsive to their questions and concerns on social media, according to McKinsey research.

Understanding this, global hotel group, Meliá Hotels International sought to implement a formalised social customer care strategy aimed at enhancing client relationships and delivering personalised experiences throughout their entire journey – from pre-arrival to post-departure.

CREATING AN EFFECTIVE SOCIAL CUSTOMER CARE STRATEGY Meliá Hotels is the third-largest hotel group in Europe, with more than 400 hotels in 40 countries. Their ‘social-first’ approach has positioned Meliá as one of the leaders in the hotel industry, with a well-organised and influential presence on social media.

Over time, the company has seen a dramatic shift, with an exponential growth in enquiries and booking requests coming through from public and private social messaging channels. But with 500 social accounts on the global, regional, and local levels, Meliá didn’t have a common tone or unified response protocol for responding to enquiries coming through social media.

The company knew it needed an in-house social customer care team and the right tools to centralise this activity. It also wanted the ability to track and analyse its social customer service activities systematically. This data would allow Melia to identify trends, measure customer satisfaction, and enhance CX overall.

SERVING CUSTOMERS BETTER, FASTER, AND MORE AUTHENTICALLY Meliá already had a global social team handling social media, strategy, and influencers, and for years, had used social media management tool, Hootsuite to manage its social media channels. However, it didn’t have a dedicated social customer care team.

They wanted to decrease response times and enhance social customer care experience, so Meliá decided to implement Hootsuite's enhanced Inbox 2.0, alongside a structured social customer service strategy. The company built an in-house social care team, consolidating management of all social channels within a single platform for greater control and efficiency in responses.

Meliá’s social customer care team successfully resolved a total of 133,202 conversations in 2022, averaging around 3,100 per week. Response time significantly improved – decreasing from 24 hours before Hootsuite Inbox to an impressive 12.4 hours after its implementation.

The adoption of smart automation played a crucial role in reducing response times and facilitating bookings around the clock. The implementation of an auto-responder allowed Meliá to communicate with customers beyond regular hours, ensuring a more responsive engagement model. Additionally, the integration of a virtual assistant facilitated customer self-service on social channels, enabling direct room bookings through social networks.

Hootsuite Inbox contributed to 330 booking enquiries per week, demonstrating its effectiveness in driving direct bookings through social media channels.

TIPS FOR HOSPITALITY BUSINESSES OF ALL SIZES Handling social media inquiries for 400 hotels across 40 countries presents a unique challenge for Meliá.

However, the need for responsiveness in public and private social messaging is universal. Here are four valuable social customer care tips for businesses – large, small, and everywhere in between: 1. Zero in on the platforms that work for you – The time or budget required to maintain a presence on multiple social platforms is a top concern for social marketers, per Hootsuite’s Social Trends 2024 report.

While it can be tempting to follow the herd and stick to the social media giants, these platforms may not align with your business's distinct goals and customer base. Reassess and prioritise the platforms you're on, ensuring that they support private messaging options. For example, if your customers gravitate towards Instagram and Facebook, leverage channels like Instagram direct messages and Facebook Messenger to connect effectively.

2. Be proactive – Stay ahead by actively monitoring social conversations. A proactive approach enables you to respond promptly to brand mentions, acknowledge feedback, and resolve issues faster. If customers regularly have the same questions, that’s a clue you need to provide some self-service information resources. Your social customer service channels are also great places to share informative content. Consider creating engaging content that showcases your business’s unique offerings and helps customers maximise their experience.

3. Offer self-service options – Elevate the overall customer experience by incorporating self-service options on your social media platforms. Provide resources such as Frequently Asked Questions (FAQs), educational content, and direct links to support pages, empowering users to access information independently. This approach not only enhances customer satisfaction by offering quick and readily available solutions, but also contributes to a more efficient and user-friendly interaction with your brand.

4. Utilise auto-responses – Your social customer care may not be available 24/7, and customers understand that. You just need to set expectations and let customers know when you’re going offline. On Facebook, use ‘Away Messaging’ to provide an automated response when you’re offline. Messages received during your Away times don’t count towards your Very Responsive status. You can also use Instant Replies on Facebook to send a canned response to all initial messages. Quick Replies are a similar feature available on Twitter.

As the lines between browsing to booking continue to blur, utilising a thoughtful social customer care strategy and making use of the right tools will ensure that hospitality businesses of all stripes can elevate their social customer care, and ultimately, their business success.

General Manager At Landmark Manchester Pub Toasts A Decade Of Success

The general manager of a landmark Manchester city centre pub and boutique hotel is marking a decade in the job.

Alex Allan, who was appointed as manager of the Abel Heywood in December 2014, has helped establish the Hydes brewery-owned pub as one of the star attractions of Manchester’s famous Northern Quarter and secure its reputation as one of the city centre’s firm favourite places to stay.

Alex, who has worked for Hydes for 14 years having run a previous establishment in the city, was responsible for originally ‘scouting’ the rundown building on Turner Street and bringing it to the attention of the management team, who were looking for suitable pub premises to acquire and invest in.

After 10 years as an iconic destination in the Northern Quarter, the Abel Heywood is about to receive a £200k makeover. The pub closed on 25th February for a full interior refurbishment including new booth seating, modernisation of all existing Victorian-style decor, new external signage, lighting, and a revitalisation of the bar areas. It re-opens to the public on 9th March.

The on-site boutique hotel which consistently has a 99% occupancy rate, will remain open throughout the renovations, with plans to refurbish the hotel at a later date.

Alex Allan said: “I’ve put my heart and soul into The Abel Heywood and loved every single minute of the journey so far. I’ve navigated some challenging periods such as Covid and the subsequent lockdowns, plus the ongoing cost of living crisis, but it remains a hugely popular venue for drinkers in the city centre alongside day trippers and visitors to Manchester who want somewhere quirky yet cool to stay overnight.

“I’m immensely proud that the Abel Heywood has become such an integral part of what the Northern Quarter is all about. It’s great for the local economy and brings in lots of business to this part of the city.

Hydes have been great to work with throughout, backing me and the team to give the Abel Heywood an unmistakable identity all of its own, yet it’s still very much a Hydes pub with quality ales and food available every day. We’re very much looking forward to the makeover to give it the subtle refinements and modernisation that it deserves.”

The Abel Heywood is no stranger to life in the limelight. It was used as a pub backdrop in the hit nineties BBC television series ‘Cutting It’, has appeared on numerous programmes since and counts celebrities such as Christopher Eccleston, Shaun Ryder, Dave Spikey and the Courteeners amongst its list of famous patrons. The upstairs bar is occasionally used as a green room for nearby filming productions and has welcomed stars including Alison Steadman and Robson Green.

Managing director of Hydes Brewery, Adam Mayers said: “Alex is a firstrate manager and has done an outstanding job at The Abel Heywood. His energy and commitment is second to none, and we completely support his vision and direction. The passionate and committed team will ensure continued success when it reopens post-refurbishment.”

Adam Mayers continued: “We’re happy for such an iconic building to receive a major refresh, yet fully retain all the character and history it is renowned for, which is very important to us and our customers.

And in the capable hands of Alex and his outstanding team, we look forward to the Abel Heywood reopening its doors and continuing to be one of the most well-loved and talked about destination pubs in the city centre.”

Spring Budget Support Vital for Survival, New NTE Report Reveals Issue 202

The Night Time Industries Association (NTIA) has released its third annual Night-time Economy Report, highlighting the intricate dynamics and challenges facing the UK's vibrant nocturnal landscape. Spearheaded by Michael Kill, CEO of the NTIA, the report underscores the critical role of the Night-time Cultural Economy (NTCE) while shedding light on the sector's journey through the pandemic and beyond.

This suggests that although the NTE sub-sector might seem to have recovered in 2022 in terms of consumer spending increases, its underlying fundamentals such as productivity and profitability remain constrained, indicating a sector that is still struggling.

SUMMARY OF KEY FINDINGS:

This reduction in supply chain purchasing serves as a significant indicator of a sector attempting to cut costs.

SUPPLY CHAIN Supply chain spending in the UK's NTE (Night Time Economy) is crucial for supporting a multitude of specialist suppliers and freelancers.

However, post-pandemic, spending on suppliers in the UK NTE has not returned to pre-pandemic levels.

In 2019, spending on suppliers amounted to £57.8 billion, but by 2022, it decreased to £45.2 billion.

The report reveals a mixed picture of the UK Night-time Economy (NTE), where resilience battles against ongoing challenges:

Despite a positive increase in consumer spending in 2022, it's likely that much of this money was redirected towards repaying loans and rental back payments.

Volume & Value of the UK NTE:

FUTURE TRENDS IN THE NTE:

• Consumer spend in the UK Night-time Economy was £136.5bn in 2022, up from £95.7bn in 2021, showing a strong post-Covid desire to socialise.

• Adjusted for inflation, there has been no real growth in turnover over the last three years, despite the significant rise from £121.3bn in 2019.

• Due to the pandemic and inflation, the UK NTE has lost approximately £95bn, impacting investments in customer experiences, marketing, programming, and sector resilience.

• In 2022, £117bn was spent in England, £10.3bn in Scotland, £5.9bn in Wales, and £3.3bn in Northern Ireland within the NTE. • The UK Night-time Cultural Economy was worth £33.3bn in 2022, up from £23.8bn in 2021, but down from £37.2bn in 2019, indicating a 36% reduction in absolute terms.

• The closure of underground clubs, grassroots music venues, and arts centres reflects the significant decline in the cultural economy.

• Shift towards experience-led socialising emphasised across various venues and art forms • Experience and setting now crucial factors in socialising preferences • Experiential activities now closely intertwined with social media, influencing younger audience choices • Generation gap evident in preferences; younger demographics challenging traditional socialising models • Artistic excellence alone insufficient to attract audiences; cultural venues facing challenges • Technology playing a significant role in shaping and consuming nighttime experiences Michael Kill, CEO of Night Time Industries Association, Reflects on NTIA UK Night-time Economy Study: “In the face of prevailing challenges, the latest NTIA UK Night-time Economy Study for this year provides a glimmer of hope, offering insights into a sector weathering storms with resilience.”

Employment & Business Growth: • Employment in the UK Night Time Economy (NTE) was 2.08 million in 2022.

• Within the NTE, the Night Time Cultural Economy (NTCE) sustains approximately 452,000 jobs.

• Employment has grown year-on-year in the NTE, except for 2020, surpassing 2019 levels by about 6%.

• Distribution of NTE jobs: Northern Ireland (40,000), England (1.83 million), Scotland (137,000), Wales (72,000).

• Total NTE businesses in the UK: approximately 149,000.

• Total NTCE businesses in the UK: around 36,000.

• Distribution of NTE firms: Scotland (12,600), Wales (4,800), Northern Ireland (2,735), England (130,000).

• Firm numbers in the UK NTE have been growing slowly.

GROSS VALUE ADDED GVA generated by the UK's Night Time Economy (NTE) sector was £43.5 billion in 2022, falling below the £47.5 billion recorded in 2019, especially when adjusted for inflation.

“The surge in consumer spending throughout 2022 signifies a robust demand, underscoring the vitality of the night-time economy. However, as we await the figures from the Office for National Statistics (ONS) for 2023, uncertainties loom over the sustainability of this momentum.”

“Amidst the turmoil, job creation within both the Night-time Economy (NTE) and Night-time Cultural Economy (NTCE) sectors has been a beacon of positivity, accompanied by the emergence of new businesses.

Nonetheless, closures may be concealed within the broader data, highlighting the fragility of the industry amidst ongoing challenges.”

CLH Digital

19

complexities ahead, collaborative efforts and targeted initiatives and support are imperative to ensure the resilience and prosperity of this essential sector.”

Sacha Lord, Night Time Economy Advisor for Greater Manchester said, "I commend the NTIA Night-time Economy Report 2024 for its comprehensive analysis of the UK's Night Time Economy (NTE). This report not only highlights the economic significance of the NTE but also delves into the challenges and opportunities shaping its future. Its nuanced breakdown across the four nations of the UK provides invaluable insights for policymakers, empowering them to make informed decisions and advocate for robust support. Despite the hurdles posed by the pandemic and economic uncertainty, the report underscores the resilience of the NTE and its cultural importance. Let us use this report as a compass to navigate the complexities ahead and ensure a thriving and resilient Night Time Economy for generations to come."

Maria May - Head of Electronic Music CAA said, “The Night Time Economy stands as a cornerstone of the UK's economic landscape, bolstering it with a £136 billion economic contribution and sustaining 2 million jobs. These figures are compelling, and speak for themselves, but we must also consider inflation and the impacts of market change, the evolution of the night time economy cannot be ignored and needs to be engaged and considered.”

“The escalating public appetite for events underscores the increasing demands on the night time economy. With governmental backing and acknowledgment of the sector's profound impact on local communities, we can transition from mere survival to prosperous growth, enriching all stakeholders. This report furnishes incontrovertible evidence, laying the groundwork for policy makers to invest in the future of UK nightlife.”

Silvana Kill Director Of Operations NTIA added, “The night-time economy sector plays a pivotal role in enhancing societal well-being, fostering community cohesion, and providing safe spaces for cultural exploration. Beyond its economic significance, it enriches the fabric of our communities by offering a diverse range of cultural experiences, particularly through music. These nocturnal spaces facilitate social interaction, creativity, and expression, contributing to mental health and social interconnectedness. By nurturing vibrant nightlife, we cultivate inclusive environments where people can unwind, connect, and celebrate diversity.

Recognising its profound impact extends beyond economics, we affirm the critical importance of sustaining and nurturing the night-time economy for the holistic well-being of individuals and the vibrancy of our communities.”

“The significance of the NTE cannot be overstated, with its substantial contribution of £136.5 billion to the UK economy and provision of 2.08 million jobs. Yet, the formidable obstacles stemming from the Covid pandemic and the prevailing cost-of-living/business crisis threaten its longterm viability, particularly endangering the more delicate NTCE.”

Philip Kolvin KC - Barrister commented, “The NTIA’s Night Time Economy Report is an important contribution to our understanding of trends within the night time sector. Crucially, by isolating the night time cultural sector, including pubs, clubs and music venues, and then analysing the trends within that sector, it sheds a stark light on the realities. With this report on their desks, politicians can’t argue with the numbers: they can only decide whether they care. In election year, for the night time cultural sector and the artists and creatives whose living it is, that is the only question which matters.”

“In essence, this year's report offers a nuanced perspective, with challenges outweighing strengths, necessitating strategic interventions to safeguard the vitality of the night-time economy. As we navigate the

https://storage.googleapis.com/ntia-hosted-pdfs/ntia-nte-report2024.pdf

Link to Night Time Economy Report:

Tributes Paid to Hairy Biker Dave Myers a post across the Hairy Bikers’ social media accounts.

TV chef and Hairy Bikers star Dave Myers has died at the age of 66 following a two year battle with cancer.

He wrote: “Hi everyone, I’m afraid I bear some sad news. Most of you will know Dave has been fighting cancer for the past couple of years.

His death was announced by co-star and fellow motorcycle-riding chef, Si King, who said he was with Myers when he died “peacefully at home” on 28 February.

“Last night, on 28 February 2024, with Lili, Dave’s wife, his family, close friend David and myself by his side, he passed away peacefully at home.

Myers revealed he had cancer on a podcast two years ago but had returned to filming towards the end of 2023 and has been seen on screens travelling from Scotland to Devon in the latest BBC Two series, Hairy Bikers Go West, since the beginning of February.

“All who knew Dave are devastated at his passing. His beloved wife brought him such happiness as did her children, Iza and Sergiu who Dave loved like his own.”

The chef and his co-star Si King began working together 20 years ago and were known for their food programmes travelling around the UK and world on their motorbikes. Their first TV appearance together was The Hairy Bikers’ Cookbook in 2004, which was part cooking show and part travel programme and in the first episode the duo rode the length of Portugal.

Creator, Birmingham City Council

Paying tribute to his friend and co-star King announced the news in

Photo Credit, John James

He added: “Personally, I am not sure I can put into words on how I feel at the moment. My best friend is on a journey that for now, I can’t follow. I will miss him every day and the bond and friendship we shared over half a lifetime.

“I wish you god’s speed brother; you are and will remain a beacon in this world. See you on the other side. Love ya.”

20

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

Issue 202

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

Keating Joins Brakspear As Marketing Manager Brakspear has appointed Chris Keating as marketing manager for its leased and tenanted pubs.

Keating joins with a wealth of pub sector experience gained during his 17 years working for Witney brewer Refresh and, following its acquisition, for Marston’s, where he was director of marketing for its beer brands before leaving in 2021. Since then, he has worked in the food service sector, holding senior marketing and innovation roles at Premier Foods and Compass Group.

In his new role, Keating will be supporting Brakspear’s 110-strong leased and tenanted estate, helping its business partners to run thriving pub businesses in their local communities across the south east.

He says: “It is a delight to be back in the world of pubs. My drinks career started when I took on a ‘filler’ role as a part-time tour guide at the Wychwood Brewery in Witney, and my first tour was for a group of Brakspear licensees, showing them the famous double drop fermentation system for Brakspear ales. Then, as a marketeer at Refresh and Marston’s, I was responsible for the Brakspear portfolio. So joining Brakspear feels like a homecoming!

“After a few years away, I’ve been struck by the ongoing challenges facing our industry. It’s harder than ever to run a profitable pub now, but after touring our estate, I’m confident that our resilient, talented business partners will fare better than others.

“Our most successful pubs are those where we have offered help and guidance for our business partners to build unique, special businesses that have strong ties with their local communities. Marketing is part of that and I’m looking forward to working with them to provide the tailored support that’s right for their pubs.”

Brakspear chief executive Tom Davies said: “We’re delighted to welcome Chris to Brakspear. It’s hard to think of anyone with more relevant experience and we know from our long-standing relationship that he is passionate about both our pubs and our beers.

“We also know that Chris shares our values of nurturing our business partners as individuals, supporting them to develop their pub their way rather than imposing a ‘one size fits all’ approach. We’re confident that he will quickly make a positive difference across our business.”

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!

Hotel Sector Brace For National Minimum Wage Headwind After A Slow Start To The Year 22

CLH Digital

Issue 202

The UK hotel sector saw a seasonal decline in demand and room rates during January, but the slow start to the year is set to be exacerbated further by the upcoming national minimum wage (NWM) increase in April, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed

by RSM UK, shows that despite the significant growth in room rates since the pandemic, total labour costs as a percentage of revenues increased from 35.1% (January 2020) to 38.3% (January 2024) in the UK and from 31.3% to 35.7% in London.

Gross operating profits (GOP) dropped from 35.3% (December) to 16.1% (January) in the UK and from 44.2% to 24.5% in London. While GOP is largely in line with the same period in 2022, it is lagging significantly behind pre-pandemic levels, at 25.2% in the UK and 33.6% in London.

Chris Tate, head of hotels and accommodation at RSM UK, said: ‘Labour costs are up, and profits remain static, but they are still way behind pre-pandemic levels. As cost pressures eat into profitability, the forthcoming national minimum wage increase is yet another challenge the industry will need to navigate to remain viable.’

Hotel occupancy saw a bigger than usual decline due to an exceptionally strong December, falling from 70.9% (December) to 62.1% (January) in the UK and from 80% to 65.8% in London. Despite the drop, UK and London occupancy remains above the same period in 2022, at 59.4% and 59.8% respectively.

Average daily rates (ADR) of occupied rooms were down from £153.31 (December) to £118.46 (January) in the UK, with a stark decrease from £231.29 to £178.84 in London. Room rates were largely in line with the

previous year, at £114.54 (UK) and £177.48 (London). Similarly, RevPAR of UK hotels fell from £108.65 in December to £73.54, and from £185.05 to £117.71 for London hotels.

Chris Tate added: ‘While demand in the sector typically dwindles at this time of the year, the industry is bracing for forthcoming headwinds. Support to level the VAT playing field with European counterparts, plus implementing measures to attract international visitors such as a U-turn on the ‘tourist tax’, although seemingly unlikely, would be welcomed in next week’s Spring Budget to improve the competitiveness of UK hospitality, and help the sector thrive.’

Thomas Pugh, economist at RSM UK: ‘The hotel sector, like many other parts of the economy faced a tough start to the year after slipping into recession in the second half of last year. But the hotel sector faces some specific challenges. While wage growth in the rest of the economy is slowing, the hotel sector is more heavily exposed to the upcoming increase in the national minimum wage, which will push up overall costs. In addition, weak economic conditions abroad, especially in Europe and China, will hamper demand from overseas. That points to challenging times for hoteliers in the first half of the year.

‘However, things look brighter in the second half of this year and into 2025. The inflation rate is expected to fall to roughly 2%, which would allow the Bank of England to start cutting interest rates. At the same time, real earnings growth will continue to rise and may hit its strongest growth rate in almost 20 years. There is also the distinct possibility of further tax cuts coming in March. Combine these three factors together and households should be feeling significantly better off later this year, allowing them to ramp up spending, including on travel and leisure.’

Red Engine, Creator Of Flight Club Darts And Electric Shuffle Report Sales Up 26% YOY Red Engine, the team behind experiential bars Flight Club Darts and Electric Shuffle, announced its full year 2023 financial results today. The results reveal impressive growth for the business as the company reports that Red Engine sales were up 26% against 2022.

Red Engine, supported by its franchise partners, State of Play Hospitality and NightOwl Entertainment, opened four new sites in 2023 across the UK, US and Australia, taking the total Red Engine and partners estate to 25 venues – 15 owned and 10 partnerowned. Red Engine venues and partner venues sales combined, exceeded £100M for 2023, up 28% YOY, with like-for-like sales increasing by 10%. While Red Engine-owned venue sales totalled £67M. State of Play Hospitality is leading the growth of the Flight Club brand in the United States, while all Electric Shuffle venues in the U.S. are Red Engine-owned. NightOwl Entertainment is the Flight Club franchise partner for expansion across Australia.

Ross Shepley-Smith, CFO at Red Engine said, “As we head towards the 10-year anniversary of the first

Flight Club, it’s incredibly rewarding to see the business grow from strength to strength. We opened two new Scottish venues in Glasgow and Edinburgh last year and our franchise partners opened a further two sites in Fremantle, Australia and Denver, United States. All our sites hit new sales records in 2023 and our newest Scottish additions to the estate far exceeded our expectations,” said Shepley-Smith.

“With a pipeline of eight more locations planned for 2024, we look forward to continuing to grow our brands, but more importantly, remaining focussed on our mission to make groups of friends everywhere ridiculously happy,” continued Shepley-Smith.

The year ahead will be a busy one for Red Engine and partners as they plan to expand to 33 venues. Red Engine will open Flight Club Oxford and Liverpool and Electric Shuffle Manchester and New York, while its franchise partners have Flight Club Philadelphia, Washington, Sydney and Melbourne on the docket.

Flight Club Darts recently announced the news that it had reached the incredible milestone of 500M darts thrown.

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

15% Of 18-34s Order And Pay At Restaurants By Scanning A QR Code, As Contactless Preferred For Restaurant Bills 24

CLH Digital

Issue 202

New Consumer Spend data from Barclays’ annual contactless trends report has revealed that 2023 was another record-breaking year for ‘touch and pay’, further cementing it as the UK’s most popular payment method, owing to its speed and convenience. Usage grew across all age demographics, and the gap between older and younger audiences continues to narrow, with fastest growth among the over 65s for the third year running. Mobile wallets are also gaining ground, particularly with younger shoppers, while Chip and PIN and cash are the preferences for purchases over £100.

When dining out, restaurant-goers continued to embrace contactless and digital payments in 2023. While overall restaurant spending was down -6.7 per cent due to cost-of-living pressures, contactless spending fell only -2.9 per cent; demonstrating the shift towards speed and convenience at the point of payment. In addition, 15 per cent of those aged 18-34 now say they prefer to order and pay by scanning a QR code using their phone when the option is available, to avoid having to wait for the bill or card machine at the end of a meal.

Across the population as a whole, a record 93.4 per cent of all in-store card transactions up to £100 were made using contactless in 2023, and in total there were 7.8 per cent more ‘touch and go’ transactions than in 2022. On an individual level, the average user made more transactions (up from 220 to 231), on more expensive items (the average purchase cost £15.69 – up 3.8 per cent), meaning that they spent more overall (£3,623 – up 8.9 per cent).

For the second year running, the Friday just before Christmas (22 December 2023) was the single biggest day for contactless – spending was 87.6 per cent higher compared to the daily average, as shoppers picked up last-minute gifts, or enjoyed a few drinks with friends as they clocked off for their festive break.

While contactless is still more popular among younger consumers, the gap between older and younger audiences continues to narrow. In 2023, the percentage of active users among 85–95-year-olds (80.1 per cent)

crossed 80 per cent for the first time. More broadly, for the third year in a row, over-65s were the fastest growing segment for contactless usage , up 4.1 per cent year-on-year.

However, there is still a division among contactless users when it comes to preferences for making contactless payments using a mobile wallet versus a physical card. Research from Barclays shows just 3 per cent of over-75s prefer a mobile payment over using a physical card, whereas a quarter (25 per cent) of 18-34-year-olds say they prefer to use their phone. The increasing popularity of mobile payments; which have no contactless upper limit via two-factor authentication; means some younger shoppers now opt to go cardless when leaving home. More than one in five (22 per cent) of those aged 18-34 regularly leave their wallet behind when out shopping in favour of paying with their smartphone, in comparison to just 1 per cent of over 75s.

As a consequence for increased ‘touch and go’ mobile spending, nearly one fifth (18 per cent) of Brits admit they also have trouble remembering their PIN when prompted. Fortunately, many banks, including Barclays, allow customers to check their PIN securely by logging in through their mobile banking app.

Karen Johnson, Head of Retail at Barclays said: “Since we rolled out contactless payments to the UK in 2007, it has firmly cemented itself as the UK’s favourite payment method, thanks to its speed and convenience.

Given the growing number of cashless businesses, I’m pleased to see that many older shoppers are embracing touch and go, and that the gap in contactless usage between age demographics continues to narrow.

“In 2024, we expect to see a greater shift to payments using mobile wallets, as more bricks-and-mortar business integrate the technology into their customer experience. Many of our hospitality & leisure clients are finding success by giving customers the ability to order and pay from their table by scanning a QR code. Customers like it because they don’t have to wait for the bill, meaning they can squeeze in an extra round of drinks or a dessert before they need to leave, and the business frees up more capacity for waitstaff, boosting productivity.”

Proper Pubs Announces Winners of its Pub of the Year Awards The pub has held several fundraising events in aid of MacMillan after a resident lost their life to cancer as well as monthly charity quizzes – hosted by an elderly regular – to raise money for the Burtonwood Community Bus service. The pub has also helped to raise funds to have a ‘letters to heaven’ post box installed at the cemetery allowing children to post letters to family members they have lost.

Proper Pubs, the community wet-led division of Admiral Taverns –has announced the Ashmore Inn, Wolverhampton and the Chapel House, Warrington as the winners of its Pub of the Year Awards. Both pubs were awarded with a £1,000 cash prize to recognise their amazing contributions to their communities and local charities.

In November 2023, Proper Pubs launched its Pub of the Year Awards to celebrate the pubs and operators within its estate going the extra mile.

Each pub across the estate was judged by the Senior Leadership Team at Proper Pubs on the work they do for their fellow residents and local area.

In addition, the Chapel House also hosts the local ukulele club – The Chapeleles – every Tuesday night. Currently, the group consists of 26 members from 13-85 years-old including two individuals with Alzheimer’s.

Through setting the club up the pub has been able to bring local residents together, no matter ages or backgrounds, giving people the opportunity to meet new people, make new friends and feel part of the local community.

The Ashmore Inn was awarded with Charity Pub of the Year, whilst the Chapel House in Warrington was named the Community Pub of the Year.

In Wolverhampton, the operator of the Ashmore Inn, Tina Wood, raised over £30,000 throughout the past year for local causes, including a family whose house tragically burnt down, for those that have lost babies support their funerals and children with cancer. She even puts her personal tips from customers into the charity tubs at the bar.

The Chapel House has become a vital community pillar supporting all aspects of local life, since the operators, Mike Howarth and Katie John, took over in October 2022. They have worked tirelessly to support several initiatives close to their hearts through a regular schedule of fundraising events.

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

Matthew Gurney, Operations Director for Proper Pubs, commented: “On behalf of myself, and the whole team at Proper Pubs, I would like to thank our incredible operators, Tina, Mike and Katie at the Ashmore Inn and Chapel House for their incredible contributions to their local communities.

I’m blown away by their efforts and really pleased that we’ve been able to recognise their hard work. It’s so important to us that our pubs act as more than just a place to drink, but a place to support their customers and local residents and I think this shows just that. I’m delighted that we’ve been able to do a little something to show our appreciation.” 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

The Felix Project Launches Restaurants Feed London Campaign To Help Fight The City’s Hunger Crisis 26

CLH Digital

Issue 202

at emma.burns@thefelixproject.org.

The Felix Project, London’s largest food rescue charity, has today launched its Restaurants Feed London campaign, which is calling on restaurants across the capital to add an optional £1 donation onto customers’ bills to help distribute quality food to Londoners most in need.

Park Plaza Hotels and Art’Otels are among the organisations to already sign up to the campaign, with their Executive Vice President of Restaurants and Bars Jamie Kerr, saying: ‘We’re thrilled that our restaurants are taking part in Restaurants Feed London this year; the values and aims of the organisation (The Felix Project) mirror our own at PPHE and we are constantly striving to do whatever we can to give back, both to charities close to home and much further afield. The money we’re hoping to raise across our restaurants will go a long way to feed those who go without every day in London.”

1.2 million adults in London live in food insecurity, and with the costof-living in the city rising by 24% over the past three years, around 100,000 families have less than £3 a day to spend on food. The problem is particularly acute in the capital where 40% of children have experienced food insecurity in the last month, compared to a national average of 29%.

Starting on World Hunger Day on 28th May and running for 9 weeks, participating restaurants will include an optional £1 donation on bills to help fund the distribution of high-quality, nutritious food to over 1,000 community organisations and 170 schools. Every £100 collected will provide 290 meals for Londoners. This year’s fundraising will build on the success of last year’s inaugural campaign which provided 91,000 meals across the city.

To sign up to the campaign, please email Emma Burns, Corporate Partnership Manager at The Felix Project,

Emma Burns, Corporate Partnership Manager at The Felix Project said: “Last year this campaign enabled us to provide over 90,000 meals to the people of London who would’ve otherwise gone hungry. In 2024, we are hoping to provide over 250,000 meals during this campaign and need as many of London’s restaurants to help us to do this. 1 in 4 working London parents struggle to afford to feed their families, and with over 600 organisations on our waiting list to receive food we need more support than ever before! Together, we will win the war on hunger and waste in our city.”

£180k Investment Sees The Deanes House Pub Reopen With A Brand-New Look Courtesy of Steve Samosa Photography The Deanes House pub located in the town of Prescot has reopened with a brand-new look with thanks to a joint £180k investment with independent pub company Punch Pubs & Co. The town centre pub, which sits a stone’s throw away from the Shakespeare North Playhouse reopened to the public on February 23rd under the helm of Publican Karen Bullen and business partner James Burke. The pub will be managed by local husband-and-wife duo Lou and David Etchells.

Karen said: “Deanes House is a fantastic pub that has so much potential! Guests will not be disappointed by what there is to offer, and James and I are extremely happy that Lou and David are managing it on our behalf.”

The new-look pub is Karen and James’ third project having already taken on two traditional pubs in Prescot. For their latest venture, they will be leaving the everyday running in the capable hands of Lou and

David who recently returned to the UK following two successful decades at the helm of various restaurants and bars in Spain.

Lou and David said: “We wanted to ensure that the Deanes House offered something unique. As the main pub in town, our aim is to keep our guests here and make it one of the most iconic pubs around.

We have huge plans in mind, and we’re excited to get the ball rolling.”

Fitting in with the Shakespearean theme of the neighbouring theatre, Deanes House has been given a complete refresh with bright, bold colours, patterned fabrics, velvet curtains and Shakespearean bric-a-brac. In addition, feature-decorated ceilings, new light fixtures and textured wallpapers add character and a unique style.

Manager Lou said: “We want our guests to visit not only for the fantastic atmosphere, great food, and drinks but also because they know they’re guaranteed to have a good time! This is a community pub, and we want Deanes House to be at the heart of it.”

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.

Contract Caterers’ Sales Rise 12% Year-On-Year In Fourth Quarter Of 2023 Issue 202

Britain’s leading contract caterers achieved year-on-year growth of 12% in the final quarter of 2023, the latest Contract Catering Tracker from CGA

by NIQ and Bidfood reveals.

It completed four quarters of double-digit growth last year as contract catering continued to build back from the COVID-19 pandemic. However, it also marks a further slowing of year-on-year increases—from 30% in the first quarter to 18% in the second and 15% in the third.

With all four quarters combined, contract caterers’ total sales in 2023 were 18% higher than in 2022. This is despite a drop in the number of outlets served by contract caterers, which at the end of 2023 were 3% fewer than 12 months earlier. The size of the market remains well below preCOVID levels.

The Contract Catering Tracker from CGA and Bidfood aggregates sales from leading operators to provide monthly reports with year-on-year analysis. It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and participants in the Tracker receive additional analysis in return for their contributions.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “2023 was a year of recuperation for contract catering, which has steadily and impressively rebuilt its client base after the upheaval of COVID lockdowns and trading restrictions. It also indicates a welcome return of staff to the workplaces served by caterers. However, like all businesses in the out-of-home food and drink sector, caterers continue to face severe cost challenges and deserve support from government in the forthcoming Budget.”

CLH Digital

27

Debra Morrell, business development controller for B&I at Bidfood, said: “We’re delighted to see that the sector continues its recovery, although this is tinged with a note of concern as a result of the slight reduction in outlets compared with last year, which echoes similar contractions we’ve seen in other hospitality sectors (although to a lesser degree). This has been not only fuelled by the return to offices, which has also brought much needed traffic into city centres, but also the continued buoyancy of leisure, venue and event trade, as well as resilience across healthcare, education and defence sectors.

“This year, economic challenges will continue to squeeze consumer spending, alongside food inflation, which is still present, although not escalating to the same degree we endured last year. This will mean operators will need to demonstrate even more ingenuity, resilience and adaptability in their offer to survive and thrive, and we could well see lower growth levels in 2024 compared to 2023.”

Kate Nicholls , chief executive of UKHospitality, said: “Double-digit quarterly growth throughout the year is testament to the ability of contract catering to thrive in adverse economic conditions. However, growth slowing throughout the year illustrates just how challenging the cost-of-doing-business is becoming for businesses to navigate.

“As the voice for contract caterers, UKHospitality is continuing to campaign for the Chancellor to introduce measures to mitigate ongoing cost challenges, particularly through a lower rate of VAT and reducing employer National Insurance Contributions.”

Safety Thirst Returns to the City Licensed venues in the Square Mile are being invited to apply for accreditation for the City of London Corporation’s Safety Thirst scheme, which encourages good practice and enhances the safety of the venues’ customers.

It was put on hold during 2020 and 2021 when the COVID pandemic forced hospitality venues to close and remained on hold during 2022 and 2023 to enable City businesses to recover from the devasting financial impacts of the pandemic.

This year’s scheme has been expanded to include criteria on counter terrorism, drink spiking, women’s safety and sexual harassment, and suicide prevention, all of which are a top priority for the UK’s night-time economy.

Chairman of the City of London Corporation’s Licensing Committee, James Tumbridge, said:

Invitations for accreditation will be sent to bars, pubs, clubs, restaurants, and events venues by mid-March and assessments carried out in April, May, and June.

On completion of a ‘commended’ or ‘highly commended’ assessment, the venues’ management teams will be invited to attend an awards ceremony at The Mansion House in July, where they are presented with a certificate to display at their venue. The certificate is valid for one calendar year, with businesses encouraged to re-apply for accreditation every year.

Accredited venues are eligible for a 30% discount from the City’s late-night levy applicable to all venues with permission to sell alcohol between the hours of midnight and 6am on any day of the week.

Launched in 2006 and run in partnership with the City Corporation, City of London Police, and the London Fire Brigade, the Safety Thirst scheme was last run in 2019.

“My colleagues and I are looking forward to receiving a record number of applications for accreditation for this year’s scheme, which makes a welcome return to the City after a five-year absence caused by the pandemic and its aftermath.

“Not only does Safety Thirst underline the importance that the City Corporation puts on safety in the night-time economy for customers and staff, it is an opportunity for licensed venues to get much-deserved credit for their hard work in helping reduce crime, anti-social behaviour, and excessive noise levels.”

Alcohol licensing, entertainment, and the night-time economy are flourishing in the City and its hospitality sector is a vital part of the Square Mile’s soft power. Over 140 pubs, café’s, bars, and restaurants offer al fresco seating, boosting the area’s vibrancy with outdoor seating.

The City of London Corporation has been working to encourage more footfall into the City through its Destination City programme, which aims to make the Square Mile a world-leading leisure destination for UK and global visitors, workers, and residents to enjoy.

New Public House & Grill Opens its Doors in Manchester’s Northern Quarter

The team behind Manchester's Edinburgh Castle have launched a second venue under a pub and grill concept.

Directors Nick and Hayley Muir opened The Lamb of Tartary in Manchester’s Northern Quarter today (Friday 1 March).

As with Edinburgh Castle, the new all day dining menu has been curated by executive chef Shaun Moffatt, who joined the group in September 2022. Moffat has previously held posts at Berber & Q, Manteca and within the Jamie Oliver Group.

The Grade II-listed building has received a fresh fit-out, designed by the Muirs. It now features ornate panelling, exposed flooring, seated booths, and leafy green plants.

Moffat's menu features small plates including Atlantic prawn cocktail and melba toast; burrata, crown prince

pumpkin and green sauce; and an array of meat and fish fresh from the grill, including Otterburn Farm pork available in bacon collar and loin chop cuts, and Cornish lobster with hollandaise.

The new bar will have 24 different beers on tap, including local favourites Manchester Union Lager and Cask Beer from Buxton Brewery and Mobberley Brewhouse.

There will also be a range of hot drinks, soft drinks & a selection of lower-alcohol drinks on offer - including a Garibaldi, Bloody Mary and The Lamb’s Spritz, perfect for brunch.

The Lamb of Tartary officially opens the doors from 12PM, and to celebrate the grand opening there are free pints available for the first 100 through the door from 5PM, in partnership with its beer supplier Heineken.

Cleaning and Hygiene Kärcher Professional UK Discount Scheme Helps Hospitality Sector Get Ahead of the Post-Christmas Clear-Up 28

CLH Digital

Issue 202

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.

30

CLH Digital

Cleaning and Hygiene

Issue 202

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.

32

CLH Digital

Issue 202

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

34

CLH Digital

Food Safety

Issue 202

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 202

CLH Digital

37

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

38

CLH Digital

Spirits and Mixers

Issue 202

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 202

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

39

40

CLH Digital

Issue 202

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

Issue 202

CLH Digital

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

41

42

CLH Digital

Issue 202

Expowest Cornwall Preview

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

Issue 202

CLH Digital

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

43

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.

Issue 202

CLH Digital

45

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.

46

CLH Digital

Issue 202

Hospitality Technology

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.

48

CLH Digital

Issue 202

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

50

CLH Digital

Issue 202

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

Outdoor Spaces

Issue 202

CLH Digital

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

51

52

CLH Digital

Issue 202

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.

Issue 202

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.

COMFORT

53

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

CLH Digital

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

Issue 202

CLH Digital

55

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 56

CLH Digital

Issue 202

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.

Issue 202

CLH Digital

57

58

CLH Digital

Issue 202

Design and Refit

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

Issue 202

CLH Digital

59

60

CLH Digital

Issue 202

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.

Issue 202

CLASSIC COLLECTION

CLH Digital

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.

Tailor-Made Designed Seating For You Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

We 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

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

61

62

CLH Digital

Issue 202

Property and Professional

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.

Property and Professional

Unique Profitable Business for Sale La Fiesta is a classic twin screw motor yacht. I purchased her ten years ago and have spent most of that time fully restoring her into what she is today. I have been a cordon Bleu chef all my adult life having worked on Hotel Barges in France , Together with Ski Chalets throughout Europe. From the onset my plans were to offer Classic fine dining to just four guests, together with a four hour cruise down the River Thames to Sunbury and return to Weybridge . She is one of, if not the Prettiest boats on the river. I commenced trading from a cold start without advertising in August 2019 and the business was hugely successful , however I only traded for seven weeks.This because I suffered serious injuries from a road traffic accident which has left me

permanently disabled. Hence the reason for the sale. In that seven week period I turned over in excess of £35,000 with just one other crew member. I am also a Qualified RYA yachting pilot . The boat has everything one can imagine on board , Full air conditioning throughout, desalination unit , fully fitted catering kitchen, two en/suit twin cabins, Art deco style salon with piano. She is due an out of water survey this coming spring at which point she is being completely repainted. She has enormous provenance, listed on the National historic ships registry , and once belonged to Sir Alex Guinness.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are

63

For further details and contact kindly email www.lafalaise1923@gmail.com

La Fiesta is regrettably for sale.

I can assure a potential buyer that this is a Diamond opportunity not to be overlooked.

Answer: because we can help your business to succeed.

PROFITABILITY & OPERATIONS

CLH Digital

PROFITABLE BUSINESS FOR SALE

Why Use a Specialist Hospitality Consultant?

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

Issue 202

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.

Catering for just four guests at £250 per head for a four course tasting menu inclusive of Champagne, and Paring wines for either lunch or dinner, with just two crew members and a three hour cruise included.

With the investment capital returned within two seasons.

Not to mention the enormous attraction at the Henley Regatta offering a potential income stream of around £50,000. in one week.

The price is £150.000 or nearest offer.

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.

This is a Hospitality, Home, & Business Opportunity Based on the River Thames in Surrey

Presently undergoing a complete repaint and out of water survey.

For further details and contact kindly email www.lafalaise1923@gmail.com

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