CLH Digital - Issue #203

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 203

Chancellor Slammed for Failing to Support Hospitality… www.CLHNews.co.uk

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Chancellor Jeremy Hunt has come under fierce criticism as the hospitality and licensed on-trade reacted with “extreme disappointment” to his Spring Budget earlier this week.

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The Chancellor announced that alcohol duty would be frozen until February 2025 but made no announcement regarding VAT of business rates.

The Campaign for Pubs Said the Chancellor has ignored calls from publicans and the wider hospitality sector for an urgently needed VAT cut to mitigate the

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cost-of-of-living crisis and failed to extend business rates relief or provide any support for pubs with unaffordable energy bills.

The Campaign had written to the Chancellor laying out the serious threat to pubs and small breweries from the cost-of-living crisis and the need for targeted support. The Campaign also coordinated 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.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 203

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

Chancellor's Spring Budget Fails to Nourish UK Hospitality and On-Trade Sector

The sector has said all that needs to be said about the Chancellors Spring Budget.

EDITOR

Peter Adams

To use the word “disappointing” would be an understatement, and I can think of quite a few stronger words!

I have been at a hospitality trade show for most of this week and have had the opportunity to discuss the sectors plight with front line operators. To be frank, not one was expecting a VAT cut and most were hoping that…well nothing, they really did have NO EXPECTATIONS which is alarming. Well?

Sat least they have no been disappointed, they expected nothing and got nothing!

Nevertheless, for the wider sector the anticipation surrounding Jeremy Hunt's Spring Budget has been met with a resounding sense of dismay and disappointment within the UK hospitality and licensed on-trade sector.

Leading industry figures and campaign groups have vocally expressed their frustration at the lack of substantial support, signalling a missed opportunity to buoy a sector still reeling from the lingering effects of the pandemic, soaring costs and reduced footfall.

The freezing of duty on alcohol, a move that, while appearing favourable on the surface, belies its minimal impact on the plight of hospitality operators, and it is not support, not increasing a tax on something is vastly different than reducing a tax on something!

Despite fervent appeals, appeals which we have been part of for over 15 years, the Chancellor has chosen to turn a blind eye to the pressing need for a VAT reduction tailored to the hospitality sector's unique challenges.

Moreover, the Chancellor has ignored calls for a VAT reduction in hospitality, offer-

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ing no relief for business rates which are set to increase. This has caused massive concern for operators who are struggling to keep their businesses afloat amidst soaring costs and a challenging economic landscape. It is essential to note that beer duty in the UK is 12 times higher than it is in Germany, making it unsustainable for an industry already grappling with numerous challenges.

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The failure to address these critical issues not only undermines the vitality of the hospitality and on-trade sector but also sends a disheartening message to the countless individuals whose livelihoods depend on its success. It is a missed opportunity to demonstrate genuine commitment to supporting an industry that serves as a cornerstone of our economy and cultural identity.

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EDITOR Peter Adams

The Chancellor has made his choice, now I really do think any further lobbying to HIM is a wasted exercise. We are approaching a general election and my money is on October. As voices within the industry continue to grow louder in their calls for meaningful action, it is imperative we look to alternative options and lobby opposition parties who have been silent on this issue.

David Bartlett Guy Stephenson

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PRODUCTION & WEB ADMIN Charlene Fox

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

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

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Issue 203

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Chancellor Slammed for Failing to Support Hospitality (CONTINUED FROM FRONT COVER)

doesn’t actually care about pubs or the people who actually run them.

NO IMPACT ON PRICES

“The Budget presented these pub heroes with absolutely no support to deal with the ongoing fallout of pandemic shutdowns, rising energy bills and a cost of living crisis. It is so depressing that big multinational brewery lobbyists exert such control over this Government, at the expense of our own local pubs and small breweries”.

Instead, they have accused Jeremy Hunt of ignoring pubs and publicans and merely announced an extension of the current freeze of alcohol duty, which doesn’t help pubs our publicans and doesn’t have any impact on the price for pub customers, due to other rising costs. A freeze to alcohol duty does nothing to help pubs, showing that yet again, the Government are listening only to the lobbyists of the big brewers and pubcos - and not to publicans, the people who actually run our pubs - something that has been the case through the Conservatives 13 years in power.

The cost-of-living crisis and continued inflation is putting huge pressure on pubs and publicans, with rising prices and bills, the increased cost of brewing and beer prices combined with consumers having less disposable income, yet despite this, the Chancellor failed to announce ANY support for pubs, publicans and small brewers. No VAT cut, which the whole hospitality sector had been crying out for, no further action on business rates, no action on sky-high energy bills and no help with outstanding and unaffordable Covid debt.

Dawn Hopkins, Vice-Chair of the Campaign for Pubs and a publican in Norwich said: “The Chancellor has now confirmed what UK publicans already suspected, that this Government doesn’t actually give a damn about pubs and is happy to see them continue to close. There was absolutely nothing for pubs at all in this dreadful budget, which is disastrous considering the situation publicans are facing with the cost-of-living crisis.

“Absurdly, the Chancellor stated that he was 'backing the Great British pub' yet his budget showed no such thing. We were fobbed off once again with the myth that a Beer Duty freeze will help pubs, when it makes no difference to publicans or pub customers, yet funnels millions to the big brewers and alcohol producers, that do not need any support. It’s clear who’s side the Chancellor is really on.

“Our pubs and small breweries are still struggling and still shutting at an alarming rate, and yet The Chancellor chose to ignore the people actually working in pubs and hospitality and shunned our call for a cut in the rate of VAT, which would truly help us out of this current crisis. It's bitterly disappointing that this Government has so little respect for our industry and those working in it, and has shown that it certainly is not backing our pubs”.

NO SUPPORT Phil Saltonstall, brewer representative of the Campaign for Pubs and founder of Brass Castle Brewery said:“The Chancellor has yet again peddled the lie that a duty freeze will ‘benefit 38,000 pubs’.

“This comes a day after our own MP in Malton and business Minister Kevin Hollinrake handed out the All Party Parliamentary Beer Group ‘Community Pub Hero Awards’, including presenting the Scotland Pub Hero award to my brother’s pub in Leith, for the fantastic community work that he, his partner and their pub community does. Yet despite the smiles and warm words, which are all too easy, the Government has shown today it

vival as they grapple with significant cost pressures and an excessive and unfair tax burden.

“While we welcome the extension of the alcohol duty freeze, it is simply not enough to secure the long-term future of our sector and the livelihoods of the millions that work within it. To make a real difference, we absolutely need a sensible cut to VAT and reform of business rates.”

LONG-TERM REFORMATION

MISSED OPPORTUNITIES

St Austell Brewery Chief Executive Kevin Georgel said: “As a brewery, we welcome the Chancellor’s decision to extend the freeze to beer duty in today’s budget, but this will not see costs cut for our sector.

Nick Mackenzie, CEO of Greene King, said: A freeze in alcohol duty is welcome, but it is significantly outweighed by the continuing increases in the cost of doing business. Rising business rates and wages continue to disproportionately impact pubs, therefore it is disappointing the Chancellor has, once again, missed opportunities to reduce VAT for hospitality and reform the rates system.

“The UK still has one of the highest levels of beer duty in Europe - 12 times higher than Germany. We would therefore like to see the government set out a roadmap to bring current duty down to the European average.

“Great British pubs are at the heart of their communities, but they remain over-taxed and under increasing pressure due to the impact of inflation, the cost of living, reduced footfall, and high operating costs. This was not addressed in today’s budget. We therefore urgently need the long-term reformation of business rates, a VAT cut, and more meaningful government support to reduce the tax burdens on our sector - one of the UK’s leading employers and social and economic contributors.”

“UNINSPIRING” Laura Madeley, Hospitality & Leisure sector specialist and Director at Menzies LLP, said: “An uninspiring budget for Hospitality & Leisure businesses as the Chancellor fails to deliver support for the sector.

The extended freeze on alcohol duty was a modest, but welcome announcement, although it was disappointing that there were no proposed changes to business rates or business energy bills. With the standard business rates multiplier set to increase by 6.7% on 1 April 2024, many H&L businesses will see their operational costs rise at a time when there is already very little headroom.

The 2p cut in employee national insurance and the proposed childcare changes may go some way to getting more people back into the workforce and easing labour shortages, however a reduction in the employer rate would have been welcomed to reduce employer wage costs.

Finally, the sector had hoped for a reduction in the VAT rate, but instead saw a modest increase in the VAT threshold from £85k to £90k which will do little to reduce the sectors tax burden, or boost consumer spending.”

CAN “KICKED DOWN ROAD” Simon Dodd, Chief Executive of Young’s Pubs, comments on the Spring Budget: The Government has once again kicked the can down the road rather than implement much-needed long-term support for the hospitality sector.

“As an industry which contributes £93bn to the UK economy and employs 3.5 million people, our role is critical to the country’s economy and local communities. Yet, many pub operators are still struggling for sur-

“We’ve invested heavily in our pubs and our teams, bringing long-term social value to communities across the UK. But the sector needs wider regulatory reform if it is to continue to create hundreds of thousands of jobs and support the nation's economic growth.”

DIFFERENT APPROACH NEEDED Kate Nicholls, Chief Executive of UKHospitality, said: “The Chancellor missed a real opportunity today to show that he backs hospitality and understands the real pain that operators are enduring.

“He had a chance to accelerate and unlock hospitality, but instead he has delivered a cut-and-paste Budget, maintaining the status quo which continues to act as a drag on recovery.

“Over the past year, we have had a Budget for growth and an Autumn Statement for investment – neither have delivered because they were not correctly targeted. The National Insurance cut earlier this year was intended to boost disposable income to generate growth and didn’t have an impact. A different result can’t be expected this time around.

“Government needs to take a different approach. It needs to bear down on the never-ending rising costs that are forcing businesses to shut their doors for good – taking away people’s livelihoods and robbing communities of a vital asset.

“Increases to business rates and jobs taxes in April will only increase bills further and contribute to inflation, as venues will be forced to pass on these costs onto consumers.

“The entire sector was united behind UKHospitality’s asks to lower the rate of VAT, cap business rates increases and reduce employer wage costs.

“A lower rate of VAT would have been a bold reform that would drive economic growth, keep prices down and unlock investment in the sector, one that was projected to grow six times faster than the economy as a whole. It would have been good for businesses, the public and the economy.

“Hospitality is a sector proven to be a catalyst for growth across the entire nation, as the foundation of the everyday economy. When we perform, the entire economy performs. It’s a great shame that the Chancellor has not recognised that today."

St Austell Brewery’s People Director, Kate Price, on Equality, Diversity, Inclusion, and Its Importance to Brewing and Hospitality Businesses 4

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Today is International Women’s Day – a day to celebrate women and champion their achievements. It’s also a day for us to have honest conversations about the positive steps being taken to drive diversity and inclusion across our industry, while reflecting on the important work we’ve still yet to do.

Having joined St Austell Brewery last year, I’m proud to have come into a family-owned company with heritage that’s looking ahead and striving to evolve for future generations. As part of our growth strategy, we’re on a mission to become the number one employer of choice in the South West. A core part of this is looking at how we ensure all our workplaces – our pubs, breweries and depots - are thriving places of inclusion and acceptance, welcoming for people of all genders, identities, disabilities, sexual orientation, and backgrounds. A place where people can feel both physically and psychologically safe.

Looking back, there’s a strong history of women making waves at St Austell Brewery. As far back as 1911 when the suffragette movement was making headlines, women have played an important role. Hester Parnell took over the running of the brewery following the untimely death of her brother. Her father was Walter Hicks, who founded our business in 1851. Under her leadership, the brewery grew significantly and by the 1920s the output was close to 38,000 barrels per year, almost twice the amount brewed before the war.

Through the economic depression of the 1930s, Hester steered the company’s growth with an increase in the workforce, the acquisition of 72 pubs and the changing of our company’s name from Walter Hicks Brewery to St Austell Brewery.

Over 100 years later, women continue to play a vital role within our business. We know we need to keep

pushing forward in supporting them to become our leaders of the future. We have an established internal leadership development programme, which is made up of a 50/50 gender split. We’re also very proud of our award-winning apprenticeship scheme, in partnerships with colleges across the South West, which offers women of all ages the chance to learn while they earn, as well as future progression opportunities. We currently have over 100 apprentices, including four in our brewing team. This trailblazing scheme in partnership with the University of Nottingham was founded by a group of the country’s leading brewers, including our very own Brewing Director, Georgina Young, giving women (and men) that all important foot in the door to our fantastic industry.

For 2024 and beyond, we have developed a people plan for the business which ensures that we attract, grow and develop the best talent, whilst ensuring that we evolve our culture positively, alongside a commitment to progress a culture where each team member can feel free to be at their best and feel free to be their authentic selves. To support this culture, we’ve established an equality, diversity and inclusion steer co, which is chaired by our chief executive , Kevin Georgel, as well as a supporting employee advisory group. This is made up of circa 30 individuals from all business areas and work levels, bringing a range of diverse perspectives. It’s a safe space for those individuals to engage in open and honest discussions, working together to help define our EDI focus areas based on what matters most to our people.

Alongside these core EDI groups, we partner with local organisations including Cornwall Pride and run regular internal campaigns throughout the year on topics such as menopause awareness and neurodiversity, to generate positive, open conversations and drive awareness wherever we possibly can.

Looking to the future, EDI remains a top priority for us at St Austell Brewery. It’s critical to the growth of our business, attracting and retaining talent, embedding diversity of thinking in our teams, and ensuring our business is fit for future generations. However, like many in our industry we know our work is far from done.

We have made positive steps so far but it’s important we take positive action to develop more women into leadership positions, continue to educate our teams on unconscious bias, and promoting a sense of belonging for all.

Only A Pavement Away Announces Five Year Impact, As Charity Places 450 People Into Work

Only A Pavement Away, the industry charity aiding prison leavers, veterans and those facing homelessness find employment in the hospitality sector, released its five-year impact report at its annual conference last week, announcing that the charity had placed over 450 people into employment to date.

The impressive results presented by CEO Greg Mangham, value the impact of placing 450 members back into work to the UK economy at £12.8 million, through reduced government support, financial independence, and increased household expenditure.

Across the five years since Only A Pavement Away has been founded, the charity has also provided significant financial support to its beneficiaries awarding £51,000 to help candidates and members start and sustain employment since 2018, with an annual average in grants increasing to c.£30,000 per year as of 2024.

In addition to support provided to members the charity has directly placed into work, over 1,700 people have also been through one of Only A Pavement Away’s training

courses or workshops supporting their onward career.

Greg Mangham, CEO of Only A Pavement Away said, “I’m so proud of what Only A Pavement Away has achieved in such a small amount of time and I’m hugely positive about the future. Our charity offers a simple concept that provides people with new skills and life changing opportunities, while also fulfilling a crucial recruitment requirement within the hospitality industry. What we’ve learnt over five years is this process works for our candidates, employer partners and the wider economy, and the numbers really demonstrate our impact.”

At the Only A Pavement Away annual conference yesterday.

Mangham also laid out the charity’s three-year plan, detailing its ambitious goal of supporting 9,250 people by 2029, with a cumulative ROI of c. £473 million added to the UK economy.

To read Only A Pavement Away’s full 5 year Impact Report, please visit the Only A Pavement Away website – https://onlyapavementaway.co.uk/client/pdfs/OnlyAPavementAway_ImpactReport.pdf

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.

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

Dry January Engages the Frequent On Premise Visitor Issue 203

New consumer research from CGA by NIQ shows the scale of engagement with Dry January this year—and the chance to engage regular On Premise users in particular.

CGA’s latest Consumer Pulse survey shows nearly a fifth (18%) of consumers abstained from alcohol completely in January, while another 21% decreased their consumption. Although this created some tough trading conditions for pubs, bars and alcoholic drinks brands, it also brought exciting opportunities for suppliers and venues to promote soft drinks and no and low alcohol alternatives.

The research indicates that Dry January is especially important to young and frequent visitors. More than a quarter (26%) of Gen Z consumers took part this year, and nearly half (46%) of all participants were aged 18 to 34—much more than the numbers in the 35 to 54 (31%) and 55+ (23%) age groups.

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While Dry January participants were slightly more likely than average to be impacted by the cost of living crisis, frequent visitors to the On Premise were also more likely to cut out alcohol in January. Nearly a fifth (19%) of weekly visitors said they took part, compared to 16% of those who visit less often. City centre residents over-indexed for participation too.

Matthew Meek, CGA by NIQ’s senior client manager, said: “With two in five consumers cutting their alcohol intake, Dry January has become a firm fixture in the On Premise calendar. While that can make for a tough month in some categories, visits can be sustained if suppliers and operators respond to changing needs. The moderation trend isn’t going away, and businesses that deliver dynamic offerings in no, low and soft drinks brands, with the right combination of quality and value, can reap excellent rewards.”

Chefs Treat VIPs to a Taste of Wales at 10 Downing Street Reception A team of Welsh chefs brought a taste of Wales to London at a St David’s Day reception held at 10 Downing Street last week.

The team, representing the Culinary Association of Wales (CAW), prepared a selection of mouthwatering savoury and sweet canapes for VIP guests from business, culture and entertainment.

The team included five employees from the Celtic Collection -Thomas Beckett, senior sous ICC Wales, Gary Stephens, head chef at Olive Tree, Shekhar Grover, assistant food beverage director, Bryon Burns, senior sous chef at PAD Restaurant and Adam Whittle, cluster head chef at Coldra Court and Ty Newport – and two apprentices from Chartists 1770 at The Trewythen, Llanidloes, Rosie Koffer and Gabbi Wilson.

Michael Bates, Celtic Collection executive chef, who devised the menu and selected team for the reception, said: “The team said it had been an amazing experience, one for the memory bank. They were all very proud to showcase produce from Wales and represent the Culinary Association of Wales at such a prestigious event.”

CAW president Arwyn Watkins, OBE, executive chairman of Cambrian Training Company and Trailhead Fine Foods based in Welshpool and Chartists 1770 at The Trewythen, was one of the invited guests.

“It was a real pleasure to attend the reception as a guest on this occasion and the feedback from the fellow guests about the canapes, wine and water was very positive,” he said.

Why Seeking Help Is The Pathway To Overcoming Mental Health Challenges 6

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By Mark Lewis, Chief Executive of Hospitality Action (HA), the UK hospitality industry’s charity (www.hospitalityaction.org.uk) systems and people. The importance of a solid and encouraging support system is not to be underestimated - it can alleviate feelings of loneliness and offer a solution before problems escalate too far.

There are still too many people in hospitality experiencing mental health challenges in silence, yet we know that seeking help can make a big difference - and even save a life. It’s vital that barriers to accessing mental health support are removed, stigmatising beliefs are eliminated and asking for help is seen as a positive step says Mark Lewis, Chief Executive of Hospitality Action.

Hospitality Action’s Employee Assistance Programme (EAP) has been designed to offer exactly this: a care package that provides peace of mind to employers by giving employees access to a service which can assist, educate, help and guide. Whatever the challenge, seeking help offers a lifeline to individuals navigating their mental health challenges, and tackling the underlying issues causing them upset.

Mental health challenges can be tough to overcome. It’s often said that ‘life is 10% what happens to you and 90% how you react to it’ (Charles R. Swindoll), underscoring the profound impact our mental wellbeing has on our day-to-day lives.

When working in a vibrant yet demanding industry like hospitality which is rewarding but tough - having the ability to seek the right help at the right time from the right people is vital when it comes to navigating the invisible battles so many of us face daily.

Mental health challenges possess a unique characteristic that sets them apart from physical adversities - invisibility. Unlike a cast on a broken limb or a visible wound, mental struggles reside out of plain sight, making it challenging for others to grasp the severity of a situation which can lead to perceived misunderstandings or lack of empathy.

With one in five employees in hospitality concerned that their mental health problems could impact their position within the company*, and two-thirds feeling that their mental health at work has worsened in recent years*, it is obvious that discussing our mental health in the workplace is still a taboo that needs to be addressed.

Mental health issues are often exacerbated by other problems. Poor finances, relationship breakdown, physical health concerns and addiction can all play a role in a persons’ deteriorating wellbeing and performance at work. Therefore, a holistic system that helps tackle both the employee’s wellbeing and the practical factors holding them back has a greater chance of success. Access to counselling, and advisory services like legal, financial, debt and relationship counselling all accessed via a single route paves the way to improved wellbeing.

However, the subjective nature of mental health can make it hard to seek help, often when it’s needed most. There may be a reluctance to share a problem due to the associated stigma of having a mental health issue or a fear of being judged, which can exacerbate a sense of isolation. This can result in poor performance, absenteeism or even employees leaving their job.

With 40% of hospitality workers considering leaving the industry due to the impact of poor mental health**, external help through readily available confidential sources can be worth their weight in gold for both employees and employers, offering the first crucial step towards facilitating change for the better, vital to long term wellbeing.

It can be hard to know where to turn when trapped in a cycle of negative thoughts and anxiety, but the fact is, overcoming challenges often requires a combined effort from both the induvial and external support

To find out more about Hospitality Action’s Employee Assistance Programme, visit www.hospitalityaction.org.uk/eap or call 0203 004 5500.

Pub Staff Rewarded For Bravery And Best Practice By National Pubwatch Stuart was working in a pub in Kingston on Thames, Surrey, in July 2022 when he became aware of a domestic incident between a male and female in the venue. He was concerned that the female might be in danger and followed them when they left the pub intervening when the man attempted to strike the female.

National Pubwatch has recognised three members of pub staff for taking action to save lives and provide safe drinking environments for customers.

Bravery & Meritorious Conduct Awards, which recognise individuals whose actions have either saved life or minimised physical harm in the night-time economy, were given to bar team leader Jean-Luc Julienne and pub manager Stuart Richards.

He also aided police who attempted to apprehend the suspect after he struck a female officer in the face.

On receiving his award Stuart said: “I was just doing something that I thought was the right thing to do. I am quite surprised but very happy to be recognised and it means more because National Pubwatch is part of the industry. I am very proud to get this award and it means a lot.”

Pub manager Beth Burns of The Queens Hotel in Maltby, South Yorkshire received an Award of Merit, sponsored by GBG, for her efforts to reduce crime and improve community cohesion as chair of Maltby Pubwatch.

The awards were presented at the National Pubwatch Conference this week in Sheffield. National Pubwatch is a voluntary organisation, which supports over 800 Pubwatch schemes across the UK, and works to promote safe, secure and social drinking environments in all licensed premises throughout the UK. Jean-Luc Julienne, bar team leader at Wetherspoon pub JJ Moons in Wembley, saved the life of a customer who had been seriously injured in a knife attack.

In February 2023 the customer was attacked and stabbed on the street in front of the venue. The victim stumbled back into the pub where Jean-Luc ran to his aid. He instructed staff to secure the doors, call for an ambulance and move customers to a safe location whilst applying firm pressure the victims wound.

On receiving his award Jean-Luc said: “I just did my duty of care. If I see someone in distress I will be there to help. I just did what I had to do and I had to help or this guy could have lost his life. I just feel honoured to be recognised and very humble to have been nominated.”

An Award of Merit, which recognises individuals that have contributed to the success of pubwatch schemes, was given to Beth Burns, manager at Wetherspoon pub The Queens Hotel in Maltby and chair of Maltby Pubwatch, for her commitment to reduce crime and improve community cohesion.

Beth said: “It is great to be recognised with this National Pubwatch Award. Partnership working with other stakeholders in the local area has really worked in bringing the community together.”

National Pubwatch chair Steve Baker OBE said: “It is important to recognise all these individuals who have done so much to make the late-night economy a safe place.

“It was a real privilege to thank them for all their bravery and hard work to make sure that there is a safe environment for customers.”

For more information go to www.nationalpubwatch.org.uk

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

Foodservice Inflation Slowing But Challenges Lie Ahead Issue 203

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The CGA Prestige Foodservice Price Index recorded year-on-year inflation of 12.6% in January—a drop of 1.2 percentage points from December’s rate of 13.8%. It is the seventh successive month-on-month fall in inflation as markets adjust to falling commodity pricing.

bodies, as it will result in increased food expenses, negatively impact exports and discourage investments in domestic food manufacturing— all of which are expected to increase food and beverage pricing in the UK.

Foodservice Price Index inflation has now moved down by an average of 1.4% a month since June 2023, with expectations of further falls ahead.

However, year-on-year inflation remains high in most categories, with only the Dairy and Oils & Fats segments below double digits. There is some relief month-on-month however, with four categories falling in price and only two reporting a rise of more than 1% versus December 2023.

Shaun Allen, Prestige Purchasing CEO, said: “The current falls in inflation are a positive sign for operators; however, it is worth noting that prices are still rising compared to last year, and while inflation is easing, we remain in a period of unprecedented foodservice price increases. It is more pressing than ever for businesses to remain vigilant and assess price changes in their supply chain using good data and market insight.”

While continued falls in inflation are a positive sign for the industry, concerns remain for pricing over the coming months as farmer protests on the continent and border checks in the UK threaten to add further cost to supply. The British government’s proposal mandating the labelling of all meat and dairy products for exclusive consumption within the UK, and not for consumption within the EU, has been criticised by industry

James Ashurst, client director at CGA by NIQ, said: “While it’s encouraging to see a slowdown, proper respite on foodservice price inflation remains a long way off. Supply issues are causing widespread frustration at a time when commodity prices are relaxing and businesses and consumers should be finding the going a little easier. More government support, including a rethink on import and admin issues, would be welcome.”

Prime Minister Urged To Help Brewers & Pubs On Visit To Aberdeen As the Prime Minister addresses Scottish Conservative Party conference in Aberdeen, the Scottish Beer & Pub Association (SBPA) have called on him to help save Scottish pubs at next week’s budget by reducing beer duty and VAT for the sector.

week’s budget to help them survive the current cost-of-living crisis and myriad of increased costs they face.

Scottish pubs have closed at twice the rate of their counterparts in England, partly due to the lack of business rates support, and the sector is now calling on UK Government to what it can to help stem the flow of closures by reducing beer duty and introducing a lower VAT rate for hospitality businesses.

“Beer remains the most prominent product sold in our pubs but is currently taxed at 12 times the rate of Germany. Due to that high tax rate, alongside other costs, the average pub income on a pint of lager is only 12p, whilst £1.52 is paid in tax to the UK Government. Reducing beer duty, alongside the introduction of a lower VAT rate for pubs would provide a tremendous boost to the industry, as well as for pubgoers.

Commenting, Emma McClarkin, CEO of the SBPA said: “Scotland’s pubs are the lifeblood of communities up and down the country, but they are closing at an alarming rate. Urgent action is needed at next

“The lack of business rates support afforded to Scottish pubs means that support next week is crucial to help stem the flow of closures experienced over the last year.”

NET PUB CLOSURE RATES 2023 England -0.9% Scotland -2.0% Wales -2.1%

BBPA ANALYSIS Cost of a 4.5% ABV Pint Average cost: £4.80 Tax: £1.52 (80p VAT; 49p duty; 11p NDR; 12p employment/other) Other Costs: £3.16 (£1.24 cost of sales; 91p wages; 24p utilities; 77p other costs) Pub income: 12p

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Consumer Card Spending Grew Just 1.9 Percent In February– As Pub & Restaurant Sales Fall Consumer card spending grew just 1.9 per cent year-on-year last month – significantly lower than the latest CPIH* inflation rate of 4.2 per cent and the smallest growth since September 2022. Face-to-face retail (excluding groceries) was a major contributor to this slowdown, contracting 2.2 per cent, which helped boost “Insperiences”, including takeaways and digital content, as Brits spent more time at home. Reassuringly, concerns about inflation, rising food prices and increasing household bills eased, while confidence in non-essential spending reached a two-year high.

As consumers continue to pay close attention to their finances, over a third (36 per cent) say they have noticed more examples of brands adding extra and hidden charges at the checkout when spending online, otherwise known as “drip pricing”.

This is most frequently spotted when paying for food delivery services (39 per cent), airline tickets (32 per cent) and live events (32 per cent). In response, seven in 10 (68 per cent) welcome the Government’s plan to ban unavoidable hidden fees, requiring businesses to disclose all costs upfront, as part of the Digital Markets, Competition and Consumers Bill (DMCC).

Essential items saw less growth (2.3 per cent) than in January (4.2 per cent), with lower prices at the pump leading to a fall in fuel spending (12.2 per cent). Meanwhile, spending on public transport increased just 3.8 per cent – the smallest rise since March 2021 – as wet and icy weather combined with industrial action caused train cancellations and delays across the country.

Food price inflation dropped to its lowest level since April 2022, at 7.0 per cent*, which contributed to supermarkets (3.9 per cent) and food and drink specialist stores (2.7 per cent) seeing lower uplifts than in January (both 5.2 per cent).

INSPERIENCES BOOSTED AS RESTAURANTS AND PUBS SAW SLOWDOWN Events such as the Super Bowl and BAFTA Film Awards encouraged households to enjoy cosy nights in front of the TV instead of going out in February, helping to boost Insperiences by 6.5 per cent overall. Takeaways and fast food increased 5.0 per cent year-on-year, while digital content and subscriptions saw its highest growth (11.8 per cent) since August 2021, spurred by popular new releases such as ‘One Day’.

More nights in led to a disappointing month for Restaurants, contracting -13.4 per cent (vs -11.6 per cent in January), while growth in spending at bars, pubs and clubs was at its lowest level (1.1 per cent) since September 2022.

EAGLE-EYED BRITS SPOT “HIDDEN” CHARGES

Close to four in 10 (37 per cent) say drip pricing is their biggest shopping frustration when paying online, followed by auto-renewed subscriptions (30 per cent), and altered or surged prices in response to demand – also known as dynamic pricing (28 per cent).

DEMAND FOR HOLIDAYS HOLDS UP Pointing to a preference for making memories over buying physical goods, holidays abroad remain a priority for discretionary spending. February was a positive month for travel agents, who recorded higher growth (10.1 per cent) than in January (8.0 per cent). This comes as nearly three quarters (73 per cent) of Brits say they will be going on holiday in 2024. However, hotels, resorts and accommodation saw its lowest rate of growth (0.3 per cent) since May last year, suggesting that holidaymakers are opting for escapes abroad instead of staycations.

Jack Meaning, Chief UK Economist at Barclays, said: “We have continued to see encouraging signs of slowing price growth so far in 2024, particularly in the retail sector. Recent data shows shop price and grocery inflation decelerated significantly in February, as retailers offered shoppers discounts and promotional offers. This will be a welcome reprieve for consumers, and a probable explanation of last month’s subdued card spending growth: while many people will have taken advantage of recent price promotions, they look to have held back on spending at least some of what they saved elsewhere.”

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.

The Turf Receives “A Right Royal Visit” Wayne Jones with Wrexham FC’s CEO, Fleur Robinson

to showcase the pub and all that it offers to the local commu-

Prince of Wales has visited The Turf in Wrexham, owned by Admiral Taverns, to celebrate Welsh culture and the city’s vibrant community spirit.

much more than just a place to drink, but vibrant social hubs

nity. The Turf stands testament to the fact that pubs are so that bring people together to support one another. I do hope

During the visit to Wrexham, The Prince went and met licensee of The Turf, Wayne Jones, his team, members of the community and representatives from local charities to hear about how the pub acts as a vital community hub and provides support for various local causes.

he can pay us another visit in the future, and in the meantime

At the same time, Wayne was awarded a Community Award from Admiral Taverns to recognise all his hard work for the community by Wrexham FC’s CEO, Fleur Robinson.

world’s oldest international football stadium.

Licensee at The Turf in Wrexham, Wayne Jones, commented: “It was a pleasure to welcome The Prince of Wales to The Turf today

the go-to spot for Wrexham’s fans on match days, making it a

I’d like to thank Admiral Taverns and Fleur for presenting me with such a fantastic award recognising our hard work.”

The Turf is situated right next to the Racecourse Ground, the

For more than a century and a half, The Turf Hotel has been beloved institution in the world of football.

How Tech Can Upgrade Your Marketing 10

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By Rebecca Kelley, CEO, VenueScanner (www.venuescanner.com) The hospitality industry is evolving all the time – and venues that don’t keep up with the pace risk being left behind.

Fortunately, the main driving force behind this change – technology – is also there to help you offer better service, increase footfall and win new customers, including business clients, for your venue.

Integrating new tech can be as simple as subscribing to a software service or using available tools – or it can mean investing in new systems.

I’ve picked out four technologies that can help you improve your venue’s operations and make an impact with your marketing.

SPOT TRENDS AND ADD A PERSONAL TOUCH Data is the new gold in the hospitality industry. By using tools like Google Trends, you have a privileged view into what guests are looking for right now. And if you’re able to adapt your strategy quickly, you can align your marketing with the most popular trends.

Imagine, for instance, you notice a surge in searches for 'outdoor weddings'. You could use that information to spotlight your venue’s garden spaces in digital campaigns, or post content looking back at outdoor weddings you’ve hosted in the past.

Meanwhile, AI is proving a pivotal tool in helping to create more personalised experiences. From sophisticated chatbots that offer real-time customer service to algorithms that can predict optimal room pricing, these tools support a level of service customisation that’s essential for winning new business – and inspiring loyalty in returning customers.

By embracing these innovations, you can fine-tune your value proposition to suit what your guests are looking for.

SPEEDY AND SIMPLE ORDERING The digital era is all about speed and convenience. You can get anything from takeaways to whole new outfits on your phone without barely having to move a muscle.

That technology has spread wholesale into hospitality over the last few years, with mobile ordering and advanced POS systems enabling guests to scan QR codes, browse menus, and place orders from their phones,

all without the traditional wait.

It’s especially popular in the food and drink sector, but it’s becoming equally important for venues, where you can check-in and order extra amenities through your phone.

These systems represent a lifeline for any venue coping with staff shortages, while also potentially improving the experience for the customer in a world where, remember, convenience and speed are king.

From the marketing perspective, it’s helpful to let people know they can expect a hassle-free guest experience with these tech-based conveniences.

SOCIAL MEDIA CAN BRING IN NEW BUSINESS Social media can help brands boost their brand awareness, build community and gain valuable customer insights.

In fact, recent research from BT shows a quarter of small businesses in the UK now generate more sales from social media than from any other channel, and global stats show 40% of Americans use TikTok as a search engine, with one in 10 Gen Zers relying on it more than Google.

Think about building a social media strategy, incorporating organic and paid-for advertising to build a community and an authentic voice for your brand whilst also pushing offers and services. These can be relatively cost-effective and the sophisticated reporting platforms allow you to tweak campaigns to achieve the best return on your investment.

SEO STRATEGIES TO BOOST YOUR SEARCH RANKINGS Never underestimate the power of search for bringing you new customers.

With the proliferation of online travel agencies and booking platforms, a robust online presence has never been more important. Adopting effective SEO strategies that prioritise destinations based on data from tools like Google’s Hotel Insights ensure that your venue appears in relevant search results.

You should also concentrate on creating local, engaging content that highlights nearby attractions and amenities; this will bolster your venue’s appeal while improving your search rankings and drawing potential customers.

And don’t forget to keep your Google Business Profile updated with high-quality images, responsive Q&A sections, and real-time updates. Again, this kind of regular activity will help elevate your venue’s visibility in local searches.

By embracing these four technologies, your venue can not only keep pace with industry trends but produce a marketing strategy that will attract new customers and meet and exceed visitor expectations. Technology is forever moving forward, and by investing in the areas that work best for you, your venue will move forward with it.

Greene King Announces Partnership With Eden Project Communities To Help Combat Loneliness & Social Isolation • The pub company and brewer will be a headline sponsor of Eden Project Communities “The Big Lunch” in June.

• Greene King puts communities at the heart of its pubs with the launch of its new “Closer Communities” programme.

• Four in five Brits (82%) believe that pubs are important for their local community.

Leading pub company and brewer, Greene King, has announced a two-year partnership with the Eden Project Communities – the team behind The Big Lunch initiative which works with people and local groups to create a stronger sense of community – as it launches its new “Closer Communities” programme reaching 1,600 managed pubs across the UK. Greene King’s “Closer Communities” programme is putting communities at the heart of its pubs to help reduce loneliness and social isolation by providing opportunities for people to come together and connect. To support the programme, Eden Project Communities will help Greene King with research to understand the needs of their communities better, as they reach out and invite people everywhere to come together to share friendship, food and fun at The Big Lunch throughout the Month of Community in June.

The Eden Project Communities team deliver The Big Lunch, which is an idea from educational charity and eco-visitor attraction the Eden Project, where its mission is to bring people together and explore the power of community to shape a brighter future for people and the planet.

As part of the Closer Communities programme, Greene King will be sponsoring Eden Project’s “The Big Lunch” which brings neighbours and communities together to connect and build friendships. The event sees (on average) seven million people take part across the UK every year, and Greene King pubs will be joining in and hosting their own events throughout June. Research from the charity1 has revealed that 77% of participants feel a stronger sense of belonging in their community following The Big Lunch, with 11.7million people saying it helped them feel less lonely.

Assad Malic, Chief Communications and Sustainability Officer at Greene King said: “Thanks to modern technology, we’re now more connected than we have ever been, yet despite this, the need for in person-connection has never been higher, as many people feel isolated and disconnected from their local community.

“Research has shown that four in five Brits2 (82%) believe that pubs are important for their local communities and we’re firm believers that pubs play a pivotal role in helping people feel more connected and less isolated.

“Many of our pubs already play a very active role within their community and with the launch of Closer Communities, and through our partnership with the Eden Project Communities team, we’re showing our commitment to help tackle isolation by bringing people together and putting our pubs at the heart of the communities that we serve.”

Lindsey Brummitt, Eden Project Programme Director said: “We’re delighted to announce our new collaboration with Greene King to create more opportunities for people to come together. This is an incredibly positive step we’re taking together, helping more people to meet, make friends and connect in their communities. Loneliness and social isolation continue to be a huge concern UK wide, so through this wonderful initiative we’ll be working to reach out to everyone – to more neighbours, local charities and community groups with Greene King supporting us, inviting them to join in and share friendship, food and fun at The Big Lunch on 1-2 June and throughout the month.”

Greene King is already an active supporter within local communities. Last year a number of pubs took part in its Christmas Community Tables initiative. Team members across its pubs, breweries and support centres have raised over £17m in its twelve-year partnership with Macmillan Cancer Support, whilst sales from Greene King IPA have generated over £680k for grassroots sports clubs as part of its Proud to Pitch In Scheme.

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WTTC Launches Roadmap To Guide Businesses With Sustainability Reporting In Travel & Tourism The World Travel & Tourism Council (WTTC) has launched a pioneering readiness roadmap, aiming to simplify sustainability reporting in the Travel & Tourism sector.

WTTC and Oliver Wyman announced the Sustainability Reporting Readiness Roadmap, a strategic tool to guide businesses through sustainability frameworks, compliance timelines, and readiness assessments, simplifying the journey towards sustainable compliance.

This roadmap is more than just a tool; it’s a strategic compass, enabling companies to decode sustainability reporting complexities, identify relevant compliance standards, and evaluate their sustainability data and platform maturity.

The call to action is clear: governments must offer sector-specific guidance and phased requirements to ease companies into this new sustainability era. This roadmap provides both the public and private sector the direction needed to begin their journey of sustainability reporting.

Alongside the Roadmap, WTTC and Oliver Wyman also release a new report “Navigating the Sustainability Journey: The Impact of Mandatory Reporting on Travel & Tourism”, designed to tackle the sector´s unique sustainability challenges.

The report explores the impact of the three most influential sustainability reporting frameworks on the sector – the Corporate Social Responsibility Directive (CSRD), the International Financial Reporting Standards (IFRS) and the U.S. Securities and Exchange Commission (SEC) Climate-Related Disclosures – and offers insights to navigate the changing regulatory landscape effectively.

According to the report, some Travel & Tourism companies are unprepared for the imminent sustainability compliance standards, with urgent action needed, especially concerning complex supply chains and Scope 3 emissions reporting.

Julia Simpson, WTTC President & CEO, said: “Sustainability reporting is no longer negotiable for Travel & Tourism businesses. It is a challenge we must confront head-on.

“Our Roadmap serves as the trusted navigator through the intricacies of sustainability reporting, acting as a guide and providing clarity. It is not merely about meeting regulatory requirements; it is about propelling businesses towards sustainable growth and resilience.

Dan Darcy, Principal with Oliver Wyman’s Transportation & Services practice, said: “Sustainability reporting requirements are a significant challenge for Travel & Tourism companies – cross-border organisations with broad value chains who have weathered a pandemic and subsequent resurgence in demand.

“But these requirements are essential for protecting the destinations, ecosystems, and communities that inspire travellers. By setting ambitious goals and showing progress, we will prove our industry’s commitment to sustainability.”

To access more information and read the report in full, please go to https://researchhub.wttc.org/product/navigating-the-sustainability-journey-the-impact-of-mandatory-reportingon-travel-tourism-2024

Brighton and Hove Restaurant Awarded National Prize for Wine List Eetch-by-steven-edwards in Hove has been recognised as holding the Best Medium-Sized Wine List in the UK. The venue was awarded a Gold Star when Star Wine List and The Buyer returned to the UK to celebrate the best wine lists and the teams behind them for the fourth time.

Sam Weatherill, sommelier and restaurant manager at etch. was thrilled to receive this year’s award for Best Medium-Sized List in the UK, saying: ”It’s an amazing recognition to have. We’ve been developing the wine list over the last five or six years, pushing it slowly, trying to work on it every week as best as we can. And it’s nice for us to show that there are places

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outside the big city where you can still drink great wines and have a great meal.”

Sam and the team at etch. have compiled a diverse and progressive wine list, said jury member Piotr Petras. Piotr described the list as, ”Smart, progressive list focusing largely on smaller, independent producers from around the world and highlighting the diversity of English sparkling wines.”

Etch. by Steven Edwards will now qualify for the World Final in June 2024, where they will face off with the category winners from other countries and continents.

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Hygiene in Hospitality: How to Ensure Your Business is Set Up for Success 14

CLH Digital

Issue 203

Daniel Took, Head of Professional Product Marketing at Kärcher UK (www.kaercher.com/uk/), discusses the importance of cleaning in hospitality settings and how to ensure your business achieves positive hygiene ratings.

The importance of hygiene in hospitality cannot be understated – a fact which has become more apparent in recent years. If businesses receive a poor rating from independent bodies, such as the Food Standards Agency, then the effect can be incredibly damaging for a businesses’ reputation. Resulting in a slew of bad press and turning off potential customers, hygiene ratings play a crucial role in ensuring the success of a hospitality venue. In in an era when staff shortages and budgets are being squeezed tighter than ever before, such a negative effect cannot be given the opportunity to ripple through a business.

For any venue seeking to survive and thrive in the current climate, hygiene must be prioritised. And with data from the Food Standards Agency showing that in 2023 one in 16 takeaways across the UK fell below legally required standards, it is clearly a matter that many venues need to address. So, how should businesses ensure they are set up for success?

INVESTMENT IN HYGIENE Customers expect quality when they enter hospitality venues, from the moment they step inside to where they will eat or sleep. That pressure to deliver quality inevitably impacts margin. Whilst the current challenging climate often means management look to maintenance costs as a first choice for budget cuts, this is a nonsensical approach. The cost of not investing in cleaning can have an adverse long-term effect on budgets: deterring customers and negatively impacting profitability. It is imperative the industry looks beyond upfront costs and embraces investing in hygiene.

hospitality sector seeing a high turnover of staff, it’s vital that this training is done each time a new staff member joins the venue.

ENSURING QUICK TURNAROUNDS ARE EFFECTIVE The nature of the hospitality sector means that quick turnarounds are imperative. However, the ticking clock must not impact the effectiveness of cleaning. Moving to battery-powered solutions can greatly increase time saved cleaning, as there is no longer the need to unwind and rewind cables to plug machines in. Instead, cleaning machines can be powered at the touch of a button, allowing users to easily get started on the task at hand.

Battery-powered models such as Kärcher’s Battery-Powered Upright Brush-type Vacuum Cleaner CV 30/2 Bp, are well equipped to deal with the speed and agility required in hospitality venues. In fact, opting to move to battery power can save up to 20% work time compared with corded models, offering more time for cleaners to spend making the final touches to the venue, to help deliver the customer-first approach that the industry is renowned for.

THE RIGHT PRODUCT FOR THE JOB Every hospitality venue has its own challenges regarding hygiene and, as such, it is imperative businesses find the right product for their own requirements.

For example, for those venues that feature a lot of textile surfaces, it will be key to select products that are effective in tackling those types of surfaces. Kärcher’s Puzzi 8/1 spray extraction cleaner is one such product that delivers outstanding cleaning results and high efficiency. The compact spray extraction machine sprays the cleaning solution deep into the textile fibres and then removes any dislodged dirt. This back suction performance also ensures quick drying and means that the textile surfaces can be used again quickly – ideal for the high demands of cleaning professionals in the hotel and hospitality sector.

TRAINING STAFF

However, for those venues that are driven by the need to improve operational efficiencies, steam cleaners’ ability to reduce downtime may be a better option to turn to. Steam cleaners, such as the compact SG 4/2 Steam Cleaner from Kärcher, even feature on-board water tanks that are specifically designed to help cleaning teams work non-stop for longer.

Hospitality settings can be complex and require varying levels of cleaning dependent on the situation and the product required. Therefore, regular and consistent staff training is a necessity. Only by ensuring everyone in the team is bought into the importance of hygiene, can businesses expect to see results. What’s more, with the

Ultimately, in a climate where businesses are under more scrutiny than ever before, hospitality venues must evaluate their cleaning practices with a microscopic lens. From products to staff to investment, hygiene can have a direct impact on business success and must be prioritised by all.

National Seafood Chef Of The Year Opens For Entries

The National Seafood Chef of the Year competition, created by the Grimsby Institute, is now in its 27th year and promises competitors ‘a seafood competition like no other’.

The competition is open to all full-time and college-based modern apprentice chefs under the age of 25. It gives them a chance to demonstrate their talent and gain industry experience as well as a platform to demonstrate their flair, understanding and ability.

Previous years have seen Nathan Outlaw, Rick Stein, Jean-Christophe Novelli, Mitch Tonks, Mark Hix, Cyrus Todiwala and Aiden Byrne amongst the judging panel.

The young chefs will compete in one of three regional heats to be held at Sunderland College on 3rd May, City College Norwich on 10th May and Coleg Llandrillo on 17th May.

TEAMS OF TWO WILL WORK TO PRODUCE A THREE-COURSE SEAFOOD MENU, WHERE THEY WILL CHOOSE FROM A VARIETY OF SUSTAINABLY SOURCED SEAFOOD: • Starter: Rainbow Trout and/or Mackerel

• Intermediate: Scallops and/or Clams • Main: Whole Seabass, Whole Whiting or Whole Lemon Sole The successful nine teams from the heats will progress to the Grand Final at the Grimsby Institute on Friday 7th June, where they will cook a three-course menu which will include an innovation test.

Carrie Vaughan, Grimsby Institute skills & employability coordinator, said: “We are honoured to be hosting this phenomenal competition in its 27th year. This competition provides an exquisite platform for trainee chefs to showcase their culinary talent with seafood being at the forefront.

“We’re delighted to be collaborating with prestigious judges and sponsors to elevate the competition. This competition allows competitors to create networks with great chefs and professionals, in turn assisting with career success for competitors. We’re looking forward to see what creations the talented chefs bring to the table this year.”Colleges have until Thursday, 28th March 2024 to submit their entries. All entries should be submitted via email to ukseafood@grimsby.ac.uk or via post to Carrie Vaughan, National Seafood Chef of the Year, Competition Director, The Grimsby Institute, Nuns Corner, Grimsby, N E Lincs, DN34 5BQ.

Admiral Taverns Hosts Inaugural Live Community Kwizz Admiral Taverns has launched its first live pub quiz across its estate of approximately 1,500 pubs in England, Scotland and Wales. Sponsored by Carling and powered by Kwizzbit, the Admiral Live Community Kwizz aims to bring people together with an interactive and engaging initiative that simultaneously helps to drive footfall during the quieter months.

Our quiz nights are a fantastic way to bring people together, but it’s important to keep things fresh and innovate where we can. Kwizzbit is such a good tool to streamline the process of preparing a quiz and adds an extra layer of excitement. It’s certainly something for other licensees to explore!”

As part of this initiative, each pub encouraged customers to form their own quiz teams and take part in a live quiz hosted by Kwizzbit in a virtual studio. The quizzes – which featured an Ant & Dec-style live phone in question round and offered cash prizes for the top three teams – ran across two evenings in January and February and saw hundreds of teams take part.

Emma Cottam, Leased & Tenanted Marketing Manager at Admiral Taverns, said: “This has been a fantastic initiative to not only bring communities together but also to provide licensees with the tools to increase custom during the quieter months with several pubs seeing a significant uptick in trade. It’s been great to see such a fantastic response from both our licensees and the communities they serve and a huge thank you to Kwizzbit for providing such a great service.”

Entry to the quiz was free for licensees who were encouraged to use the event as a way to fundraise for local charities and community causes.

The Flying Dutchman in Lowestoft hosted the winning team and donated a total of £500 to Top Cats, a local charity committed to providing supported activities and opportunities for young people with disabilities and complex needs.

Mark Walsh, CEO and Founder of Kwizzbit, added: “The Kwizzteam were delighted to support Admiral Taverns with such a fantastic event. We created the KwizzBit live solution for nights like this, so seeing customers taking part live in Admiral venues across the UK was wonderful and we can’t wait to do it again!”

Licensee at The Flying Dutchman in Lowestoft, Chris Moore, commented: “The Admiral Live Community Kwizz was a brilliant initiative and provided a great opportunity for pubs across the estate to connect and compete against one another in such a fun, light-hearted way. Customers absolutely loved it and we were of course very proud to host the winning team and donate some of the prize money to a local charity close to all our hearts.

Admiral is always looking for ways to support its licensees – most recently by hosting ‘Meet a Pro’ pool events across its estate. These are offered at no charge to licensees, where Admiral Taverns organises a professional pool player to attend a pub to provide the chance for the local community to meet and play against the professional. In addition, the Group has been shortlisted for the Best Partnership Pub Company (501+ sites) at this year’s Publican Awards.

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SiteMinder Launches its Platform on Mobile, Sets Stage for New Era Of Dynamic Revenue Management hoteliers can execute their end-to-end revenue management and marketing strategies at speed, when on the move. It’s also where trusted data ensures they don’t miss out on ultra time-sensitive revenue opportunities, like demand-driving public events or changes in competitors’ pricing, and where errors can be fixed within seconds, before any monetary or reputational damage occurs. These are capabilities that have traditionally felt too complex and large scale to execute, even on desktop.

But this is the new era of dynamic revenue management, and mobility is at the heart of it.”

launch this year, and a milestone in SiteMinder’s mission to make revenue management accessible to every hotel.

The release of SiteMinder’s mobile app follows a Beta period which saw more than 800 users in over 60 countries, including the UK, sign up despite no marketing. It allows hoteliers to forecast performance and take targeted action whenever needed, using a personalised 14-day overview of occupancy, revenue and best performing channels.

Unlike existing solutions, users can respond to real-time booking demand by easily executing time-sensitive functions in-app, including instant rate and availability adjustments, minimum and maximum stay length adjustments, and room sale closures until pricing is fully optimised.

SiteMinder, the name behind the only software platform that unlocks the full revenue potential of hotels, has released its industry-leading platform on mobile, empowering users to execute revenue management strategies and mitigate real-time risks, on-the-go.

This is phase one of the delivery of SiteMinder’s smart platform, set to

SiteMinder’s chief product officer, Leah Rankin, comments: “We are living in a new era of travel that brings with it new booking patterns and behaviours. Never before have hoteliers had to be so dynamic in their response to an unpredictable booking landscape. Speed-to-market can now mean the difference between thousands upon thousands of revenue gained or revenue lost.”

Adds Rankin: “Without any marketing or promotion, we saw significant early signup volumes to our mobile app, which indicated the real need and demand for a mobile-optimised experience. It’s an experience where

Brakspear Reopens Second Pub With Operator Little & Large The Leicester Arms in Penshurst, Kent, has reopened following a £1.2 refurbishment by owners Brakspear in partnership with the Little & Large Pub Company, who also run the award-winning Running Horses, a Brakspear pub at the foot of Box Hill in Surrey.

The redevelopment, overseen by Brakspear’s in-house design team, has retained the charm and character of the Grade II listed building, while creating a relaxed environment for informal drinking and dining. At the same time, the pub’s 11 en-suite bedrooms have been upgraded to offer top-quality boutique hotel-style accommodation.

Brakspear chief executive Tom Davies said: “We were happy to invest in The Leicester Arms and create a pub where Little & Large can work their magic! They’ve proven themselves to be fantastic operators at The

Running Horses, so we look forward to seeing their second Brakspear pub become a similar success.”

He added: “We have many stunning pubs in beautiful locations across the south east, but they are only ever as good as the business partners who run them. Working with talented operators is key to our success, and we’re delighted to have extended our relationship with Little & Large.”

Little & Large took on The Running Horses, at the foot of Box Hill near Dorking, in early 2022, and turned the pub into one of the stars of Brakspear’s leased and tenanted estate. In 2023 it was named overall winner in the National Pub & Bar Awards.

Celebrating International Women’s Day: Discover the Journey of Female Business Leaders in Hospitality 16

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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 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.

before quickly rising to supervisor.

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.

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

Cornwall’s Andi Tuck Returns To The Ultimate TV Cookery Competition

Cornwall’s Andi Tuck is set to return to BBC Two’s Great British Menu kitchen this coming week as part of the south west heat contestants. Andi says he will be ‘letting rip’ with his creative fire and smoking methods, and Cornish local ingredient sourcing, all part of his personal cooking DNA, for the judges.

Great British Menu has returned for its 19th run, bringing some of the UK's most celebrated chefs to compete in regional heats to secure a place at the illustrious Great British Menu banquet. For 2024 chefs from eight different regions of the UK have designed a four-course menu (plus snacks and pre-desserts) based around the theme of celebrating the Olympics and Paralympics with dishes for a banquet hosted by the British Ambassador in France and Team GB to wish our athletes good luck in Paris.

Alongside his south west competitors, Andrew’s dishes will be scored by some of the biggest culinary stars in the country, with heat and regional finalists also facing a further panel of judges.

Andi Tuck says, “I absolutely loved my last appearance on Great British Menu in 2023 and it’s a huge honour to be back to represent Cornwall. I can’t think of a more intense, or competitive environment, in which to cook for such illustrious judges, but as a result, this pushes us all to be at the very top of our games. I’ll be ‘letting rip’ with my personal, creative fire and smoking methods, and Cornish local ingredient sourcing, for each of my entry dishes. It’s such a pleasure to cook and work alongside the most exciting chefs in the south west in the upcoming set of episodes.”

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

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.

UK Night Club Closures Reveal Changing Gen Z Behavior 18

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As Gen Z spending power grows each year, with the cohort expected to account for *27% of the global workforce by 2025, it's unsurprising that many food and beverage brands are pivoting towards the evolving needs of this generation.

When nightclub owner Rekom UK announced (15 February 2024) that it had called in administrators with the potential closure of some venues, the company attributed students cutting back on nights out due to the cost-of-living crisis and their changing drinking habits of consuming less alcohol for some of its difficulties.

Students, typically aged between 18 and 22 are prime Gen Z consumers and clearly, behavior changes in this cohort have a potent economic impact not just on this industry but also on the wider grocery landscape as they make a significant contribution to total food and beverage sales, says GlobalData a leading data and analytics company.

GlobalData’s Q4 2023 consumer survey reveals that a fifth (21%) of Gen Z say that they plan on socialising less frequently with friends and family outside of the home over the next 3 months – a sentiment that has increased over the last year, with only 17% of Gen Zs saying this at the beginning of 2023.

Born between the years 1997 and 2012, Gen Z are currently 12 - 27 years old. Globally, Gen Z represent about a **quarter of the global population, according to GlobalData’s Macroeconomics database, which varies significantly across countries, and according to the World Economic Forum, Gen Zs are expected to account for *27% of the global workforce by 2025.

Nisarga Save, Senior Consultant and Beverages Analyst at GlobalData comments: “As Gen Z’s contribution to total spending exponentially increases over the next decade and they directly benefit from the transfer of wealth from the Silent and Boomers generations, it’s not surprising that many food and beverage brands are pivoting towards this lucrative generation.

“While Gen Z have some shared interests and characteristics with their predecessors, there are also many differences which set them apart from the rest – 21% of Gen Zs report living in a one or two-person household, according to GlobalData’s consumer survey Q4 2023.

"However, the reality of owning a house and other large financial commitments often feels out of reach, and this perceived distance of time encourages them to spend instead of save.

They are also spending more time at home and choosing different forms of entertainment to traditional occasions, including night clubs, when they do go out.”

GEN Z MINDFUL CONSUMPTION Gen Z consumers are also driven by holistic health and leading a balanced lifestyle, so non-alcoholic and functional beverages are growing in popularity with this cohort. According to GlobalData’s Q4 2023 consumer survey, over a quarter of Gen Zs reported being extremely concerned about their mental well-being and almost 30% of Gen Zs surveyed stated they would “take time to rest and relax” more frequently. Another factor here is that with the advent of social media, these consumers are also conscious of their image and what others think of their actions.

GEN Z PRODUCT PREMIUMIZATION Staying in and enjoying their own company or the company of their close connections is still recreation time for Gen Zs, and the savings made by not going out mean they can enjoy more premium products and experiences at home. Products such as RTD beverages, cocktail kits, and luxury meal kits are gaining traction with Gen Zs, while brands are using messaging around the staying in occasion such as “self-care”, “DIY” and “metime” to position their products.

Save adds: “Gen Zs place higher importance on close and intimate gatherings, which are more personal rather than going out in larger groups. They also desire quality social connections. This means they are more likely to be attracted to brands who offer them ways to enjoy these occasions with innovative flavors, pack sizes fit for at-home consumption, brands offering “insperiences”, and genuine messaging around ‘me time’ and human connections are some of the ways food and beverage companies can appeal to and remain relevant to this generation.” * Source: The World Economic Forum - "27% of the global workforce in OECD countries by 2025." ** Source: GlobalData’s Macroeconomics database estimates a Gen Z global population of 1.956 billion. The United Nations estimates the global human population reached 8.0 billion in mid-November 2022.

Matt Abé Reveals Brief for National Chef of the Year as the Competition Opens for Entry Following the announcement that Matt Abé is the new Chair of Judges for National Chef of the Year, his brief for this year’s competition has been unveiled. This year the criteria focuses on demonstrating excellent culinary skills across all disciplines, the creative use of local and global sustainable ingredients and the avoidance of any unnecessary food waste.

Chefs should celebrate and support excellent food producers through their competition entry, showcasing both simple and highquality ingredients, elevating them to produce excellent dishes.

Professional chefs from all ethnic and gender backgrounds are invited to submit an entry to one of the UKs longest running and most prestigious competitions.

Competitors are required to produce a three-course celebration menu for two covers within three hours. This extended cook-off time was one of Matt’s first big changes to the competition as he wanted to give all chefs longer to create three courses to enable them to produce their finest work. The theme for the starter is ‘This is me‘. Chefs are asked to create a fish, seafood or vegetarian dish that reflects their own identity and unique personality. This is an opportunity for chefs to showcase their true self on a plate considering ethnicity, heritage, background influences and even the environment where they grew up.

A lamb dish is required for the main course using two cuts of lamb from a series of alternatives. It should be suitably garnished and capable of being cooked within the extended three-hour period. The dish must make use of ingredients, techniques and cooking styles that bring the very best from the lamb dish. Judges will want to see how the lamb element is elevated using relevant complementary and seasonal ingredients, flavours, textures and techniques.

The menu will be completed with a chocolate finale. Competitors are required to produce a warm or cold chocolate dessert that showcases the flavours of Valrhona Chocolate. The dishes flavour is all about the nuances and flavours of the grand crus. Competitors must showcase chocolate as the focal point of the

dessert, and it must complement the rest of the menu.

Entries are now open and chefs can go online to register. Once they have registered, they will then be kept informed throughout the entry process with any FAQs and deadline reminders. Chefs will have until Friday 10th May 2024 to complete their entries.

Once the entry has closed 40 semi-finalists will be selected for the next stage by Matt Abé and his panel of judges and these will be revealed on Wednesday 26th June. Ten finalists will be selected to cook their original entry on Tuesday 8th October.

Matt Abé, Chef Patron at Restaurant Gordon Ramsay said: “Entering National Chef of the Year is a great experience for chefs to really push themselves and test their own ability, as well as against their peers in the industry. Obviously, we are looking for the next winner but winning is not everything with this competition as there is so much to experience at whatever stage you get to. Simply knowing some of the best chefs we have here in the UK will get to see your dishes and give you honest feedback is a great reason to enter. Those who do get to the final will meet so many incredible chefs. Who knows what doors this opportunity could open for you in the future.”

Competition director and food innovation & sustainability director at Sodexo UK and Ireland, David Mulcahy added: “This is always an incredibly exciting time as we begin the search for the next title holder who will follow in the footsteps of recent winners, Alex Angelogiannis and Ben Murphy. Imagine having the opportunity to cook for world-renowned chef, Matt Abé and his judging team and consider what this could do for your career. Winning NCOTY could literally be life-changing, not only with the prestige and glory it brings, but with an exciting array of prizes and PR opportunities on offer too.”

Register today and start your entry at www.nationalchefoftheyear.co.uk.

Essential Cuisine and Lumina are headline partners of National Chef of the Year, which is also supported

by Churchill, Continental Chef Supplies (CCS), Evolve Group, Hallgarten & Novum Wines, Valrhona, Classic Fine Foods and Sous Vide Tools.

FSA Launches Campaign Highlighting Risk of Food Labelled as Vegan to People with Allergies Issue 203

The Food Standards Agency has launched a campaign as new research released by the Food Standards Agency (FSA) shows that 62% of people who react to animal-based products, or who buy for someone who is, are confident that products labelled ‘Vegan’ are safe to eat, which is incorrect and may be putting them at risk.

29% of people who react to or buy for those who react to products of animal origin weren’t aware they should check for a precautionary allergen label on vegan products to inform a decision on whether it’s safe to eat.

The Food Standards Agency has launched a campaign as new research released by the Food Standards Agency (FSA) shows that 62% of people who react to animal-based products, or who buy for someone who is, are confident that products labelled ‘Vegan’ are safe to eat, which is incorrect and may be putting them at risk.

“It’s concerning that so many people who are allergic to milk, eggs, fish and crustaceans or molluscs believe food labelled as ‘Vegan’ is safe for them to eat because they assume it doesn't contain products of animal origin.

In response to these findings, the FSA has launched a campaign to support people who have an allergy to milk, eggs, fish and crustaceans or molluscs. The campaign encourages people with allergies, or who buy for someone who has, to always check for a precautionary allergen statement such as ‘may contain’, on products labelled 'Vegan' to decide on whether it’s safe to eat.

The research from the FSA has found: 54% of those who react to products of animal origin have used vegan labelling to indicate whether a food is safe to eat at least sometimes when buying packaged food.

53% of those who buy for someone with a food hypersensitivity to products of animal origin have used vegan labelling in this way at least sometimes when buying packaged food.

Emily Miles, CEO of the Food Standards Agency said:

“Unfortunately, the reality of food production means there is still a risk of cross-contamination with animal-based allergens in vegan and plantbased products if produced in the same factory as animal-based products.

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ucts such as egg, milk, fish, crustaceans or molluscs - whereas free-from foods are not.

To use a free-from label, food businesses must follow strict processes to eliminate risks of cross-contamination so that they do not contain any of the allergen that they claim to be free-from.

The campaign is being supported by the 3 main UK allergen charities Allergy UK, Anaphylaxis UK and the Natasha Allergy Research Foundation and together the charities have said: "Every day we hear from people with food allergies, and their families, who face difficulties when choosing food that is safe for them to eat. We hope that by raising awareness of the issue it helps people with food allergies choose food that is safe for them.

“That is why, through our ‘Vegan Food and Allergens Campaign’ we are urging people to always check for a label such as a ‘may contain’ and have a conversation about their allergens with food servers and businesses.

“This worrying research shows that many people with allergies to products of animal origin are buying vegan and plant-based food and assuming it is safe to eat, without taking further precautions to check the label.

“I hope this campaign will support people to have confidence in making food choices that are safe for them to enjoy.”

“That is why this campaign is so important in highlighting the potential for cross contamination in vegan products.

The campaign also explains how a free-from label, which is a food safety label, is different to a vegan or plant-based label. Vegan labels are used to support a dietary choice, and do not intentionally contain products of animal origin. Vegan food could still be prepared in areas alongside prod-

“This campaign will highlight the risks of people eating vegan and plantbased food without taking further action to check it is safe for their allergies, as well as inform them of differences between vegan products and free-from products.”

Admiral Pubs Win Big at the 2024 PubAid Community Pub Hero Awards

Admiral Taverns is proud to have played a part in the 2024 PubAid Community Pub Hero Awards, where pubs and customers across the estate showed their commitment to community development and support.

This year marked a record for the awards with almost 1,000 entries across England, Scotland, Ireland and Wales, which was shortlisted down to just 24 pubs across five different categories.

The Clifton Arms in Blackburn was named Community Support Hero for England, whilst Bridget and Paul Manley, regular customers of the Blue Ball Inn in Worrall, were given the Community Regular Hero award for England.

The PubAid Community Pub Hero Awards, which celebrate the vital role pubs across the UK play within their communities, took place on Tuesday 5th March at the Houses of Parliament Carole Davies has become an integral part of the community over her 19 years at the helm of The Clifton Arms in Blackburn. Together with her team, she has raised money to have defibrillators installed, collecting and donating Christmas jumpers to local children in-need, organising regular free meals for

the elderly, organising outings for mental health and wellbeing groups and so much more.

Bridget and Paul Manley, regular customers of the Blue Ball Inn in Worrall and popular local figures, were recognised for their amazing work in setting up the Worrall Environmental Group 40 years ago and leading it ever since. Having grown up in the local area, Paul and Bridget have worked tirelessly to maintain Worrall's beauty for fellow residents through planting trees, bulbs, litter picking, essential resource fundraising and everything in between.

Chris Jowsey, CEO at Admiral Taverns, commented: "I'd like to congratulate Carole at The Clifton Arms and loyal customers of the Blue Ball Inn in Worrall, Paul and Bridget, for their incredible achievements. I am extremely proud that Admiral's pubs were victorious in two of the five English categories. It is testament to the incredible work across our estate and how our licensees and customers work together to make pubs more than just a place to drink, but as vital social hubs that bring people together."

Wet Weather Dampens Spirits As Drinks Sales Slip 5% Year-On-Year Wet weather and tough comparatives pushed last week’s drinks sales down year-on-year, CGA by NIQ’s Daily Drinks Tracker shows.

After three weeks of flat sales or slight growth, average sales in managed venues in the week to last Saturday (24 February) slipped 5% below the equivalent period in 2023. It indicates that some drinkers remain hesitant about spending, with CGA’s Consumer Pulse showing two thirds (67%) of adults still feel either severely or moderately impacted by the cost of living crisis.

Sales were down on all seven days of last week, including by 7% and 3% on Friday and Saturday, and the gap widened to 15% on Thursday, when rain swept in. This and some other days suffered by comparison to the same days in 2023, which were boosted by big European football matches involving English teams.

Among the major drinks categories beer and cider performed best, with sales down by only 1% year-on-year. Wine and soft drinks were down 3% and 9% respectively. The spirits category (down 15%) continues to lag well behind the levels of last year.

“Our Daily Drinks Tracker shows trading conditions in pubs and bars remain challenging,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “Despite an easing of some cost pressures, many consumers are still keeping a very close eye on their spending. A strong Valentine’s Day was a welcome reminder that people are still keen to head out for special occasions, and with St Patrick’s Day and Easter nearing, suppliers and operators will be hoping that March is a brighter month than January and February.”

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

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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

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.

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.

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

Use Extra £300m To Support Hospitality, Scottish Government Urged The Scottish Government will receive around £295 million additional funding through the Barnett formula, on top of the additional £1.4 billion it has received through its operation since its record £41 billion per year settlement at Spending Review 2021.

our tourist offer on the world stage – we can no longer afford to lose businesses at the rate we currently are.

The hospitality sector is urging the Scottish government to use the additional funds to support Hospitality.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “With support for business the glaring omission from the Scottish Budget, it’s imperative that the additional £300 million in funding for the Scottish Government is used to support hospitality.

“Our sector is the beating heart of Scottish culture and a major part of

“Having lost more than 1,300 businesses in Scotland since the start of the pandemic, business rates relief on par with what is being offered to English businesses is essential and I would urge the Scottish Government to implement that as a matter of urgency.

“Without it, our sector will remain at a significant disadvantage to our competitors in England and Wales. This will only risk further business closures and be detrimental to our ability to drive economic growth, create jobs and serve our communities.”

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!

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Sticky Floors: Half The Number Of Working-Class Women Have Been Promoted At Their Company Vs. Upper-Middle Class Women In light of International Women’s Day today, specialist recruitment company Robert Walters (www.robertwalters.co.uk) releases new figures on the pay and progression of women from working class backgrounds in the UK & Ireland.

and clear pathways upwards at work. This has a knock-on impact on progression – leading them to become stuck in junior positions on significantly lower rates of pay.”

Social Mobility’s report found that on average, professionals from working class backgrounds are paid 12% less a year – which means they are working one out

The Robert Walters report found that 52% felt underpaid at work – 17% more than women from upper-middle class backgrounds.

backgrounds • 12% did not negotiate due to their company’s low profit / cost cuts twice the amount of men from similar backgrounds • Of those who did negotiate, over 26% received less than half of their desired raise and nearly a third (32%) did not receive any of raise at all. Whilst 64% of men from upper-middle class backgrounds received between 50-100% of what they negotiated for.

Coral comments: “It’s clear to see why rates of pay for women from working class backgrounds are lagging and the ‘sticky floor’ problem persists – with employees suffering increasing pay instability as the cost of living continues to rise.

RATES OF PAY LAG Women from working class backgrounds bear a double burden when it comes to pay – grappling with both the class pay gap of 12% and the gender pay gap which sits at 7.7% for full-time employees in the UK.

of every eight days for free.

Whilst 50% of women from working class backgrounds experience a salary ceiling of £21k – twice the rate of men from similar backgrounds (25%) and 32% more than female professionals from upper-middle class backgrounds (18%).

However – new research from Robert Walters' annual ED&I report highlights how inequalities are disproportionately impacting working class women’s rates of progression and pay – as they are forced to carry the double burden of both class & gender pay gaps.

The gaps are even more pronounced further up pay brackets – just 1% of women from working class women are earning between £55-100k (group least likely to be earning in this bracket) – compared to 19% of women and 29% of men from upper-middle class backgrounds.

Coral Bamgboye, Head of Equity, Diversity & Inclusion at Robert Walters UK comments: “We are conscious of the glass ceiling stalling the progression of female professionals however, our research attests to ‘sticky floors’ placing further constraints on female professionals from working-class backgrounds.”

PROGRESSION OBSTRUCTED Just a quarter (26%) of working-class women have received a promotion at their current company – 20% less than their male counterparts and 34% less than women from upper-middle class backgrounds.

Not only that, but 32% of women from working class backgrounds report not being at all aware of what they need to do to get a promotion – the highest across gender & socio-economic class.

Coral comments: “The poor promotion rate of working-class women is closely tied in with their limited awareness of the steps necessary to secure one.

“Disparities start to form right from higher education when it comes to career advancement – with working class women struggling to easily access or afford career advice, work experience or unpaid internships at school, right through to mentorship opportunities goal-setting resources

Cost of living bites A recent study by money.co.uk found that on average, women save 35% less than men – so, they have less of a safety net from cost-of-living hikes.

Robert Walters’ report found that women from working class backgrounds are most likely to either be living paycheque-to-paycheque (31%) or relying on additional streams of income (20%) – 14% more than men from similar backgrounds and over double the number of men from upper-middle class backgrounds.

NEGOTIATIONS FALLING FLAT Despite being on the lowest rates of pay, over two-thirds (64%) of women from working class backgrounds haven’t negotiated for a raise in their entire career (the highest across all genders and socio-economic groups).

Factors preventing working class women from negotiating: • 26% did not think their employer would offer them a pay-rise – 10% more than upper-middle class women • 22% lacked the confidence to negotiate – 10% more than men from similar

“What is more, when this group feel empowered to negotiate for more, they are then faced with diminished chances of success. Therefore, as businesses we have a role to do more than simply advertise that ‘these advancement opportunities exist.”

Coral’s advice on how companies can clean up sticky floors and uplift working-class women: Equal advancement opportunities – Having mentorship programmes for professionals targeted at lowersocio economic classes can support their professional growth and prevent them hitting progression ceilings. It is not only important that all employees are provided with clear paths to progression but that promotion processes are always transparent.

Transparency on pay-gaps – women from working class backgrounds are met with a double burden when to comes to pay – impacted by both the class pay gap and the gender pay gap. That is why it is more important than ever for companies to report transparently on their own pay gaps and coordinate a strategy to address them.

Employee Resource Groups (ERGs) – having specific ERGs can help provide a sense of community and support for professionals from similar backgrounds.

Ongoing assessments & adjustments – As an employer, it is important to constantly be assessing your own culture and levels of inclusion – from the start of the hiring journey to on-the-ground within the workplace. Things like anonymous surveys and evaluations and regular Q&As and open discussions.

Completion of City Pub Group Acquisition

Young’s has announced that its acquisition of The City Pub Group plc (“City Pubs”) has completed, with the Scheme of Arrangement becoming effective today, bringing together two complementary, culturally and strategically aligned businesses.

The acquisition will significantly strengthen the presence of the Young’s Group in London, as well as opening up new geographic areas such as Cambridge and Norwich, adding a premium, predominantly freehold estate of 51 well-invested, wet-led pubs to the Group. The combination of the two businesses provides a platform from which the Young’s Group can continue to accelerate its growth strategy.

have admired for some time, and we are delighted to welcome our new team to the Young’s Group.

City Pubs brings a portfolio of predominantly freehold pubs which are closely aligned with our estate and have a strategy of operating premium, individual and differentiated pubs and bedrooms. Sharing a similar culture, its team delivers a quality offering and the highest standard of customer service to their communities.

Simon Dodd, CEO of Young’s, commented: “City Pubs is a business we

We look forward to working together and continuing to invest in the Group’s enlarged estate to create value for all our loyal customers and wider stakeholders.

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!”

Join the Hospitality Community at HRC 2024 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

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Budget Leaves Bristol Hoteliers Out In The Cold Again Hoteliers in Bristol say the spring budget has once again left their businesses out in the cold and facing extremely challenging times ahead.

Next month, as a result of Chancellor Jeremy Hunt’s autumn statement, the National Living Wage will increase, placing even more pressure on struggling hospitality businesses.

Trade body UKHospitality had warned that ‘irreversible damage’ could be caused to the nation’s ‘world-leading’ hospitality sector if the Spring budget did not offer some comfort.

In announcing an extension of the freeze on alcohol duty until February 2025, the Chancellor said, “We value our hospitality industry and are backing the great British pub.”

Mr Herzog added: “We are not feeling particularly valued, especially when our costs are set to increase further in order to pay the imminent higher National Living Wage.

“The day after the budget, we have our annual Night of the Stars event, where we recognise the heroes of the hospitality sector in Bristol, those who are going above and beyond to make a positive difference.

“The icing on the cake would have been to also be able to celebrate a vote of confidence in our sector from the Government, with some renewed support, but sadly, that has not happened.

“It will not spoil our party; it will not diminish our determination to keep fighting to save the sector we love; we will grit our teeth and continue to do everything we can to meet the challenges facing us.

Raphael Herzog, Chair of the Bristol Hoteliers Association (BHA), said: “Before the budget, more than 40 MPs signed a letter to Jeremy Hunt calling on him to support the hospitality and tourism industries in the budget.

“But it will be hard to hide our disappointment that, once again, our pleas for support appear to have fallen on deaf ears.

“UKHospitality and more than 100 businesses wrote an open letter to the Chancellor outlining the support needed to help secure their survival.

“We won’t give up. We need to carry on putting pressure on the government by lobbying, which raises the old issue which came up during the pandemic about there being no government minister specifically dedicated to the hospitality sector.

“These included a temporary cut to the lower rate of employer national insurance contributions and reducing the rate of VAT for the sector, as the Government did during the pandemic.

“I know UKHospitality is pushing for this because we need someone who can make decisions for our industry and fully understand the difficulties we face. As it is, we have been ignored once more, which is sad.

“But it appears as if all those pleas have fallen on deaf ears and we’ve been left out in the cold again.

“We will, of course, continue to do everything we can to continue to keep going but it’s going to be a lot harder without the government recognising the massive contribution hospitality makes to the national economy, as well as how beneficial it is to people’s mental health.”

“I have written to our local MPs and to Jeremy Hunt about the need for more support for hospitality.

“With the Living Wage increase, and no new support for the sector, it is going to be very difficult moving forward and I just can’t see if the government is going to be able to control inflation.

“Prices are still going up and the only way hospitality businesses can survive is to put their own prices up, which we don’t really want to do, but we have no choice.”

International Women’s Day: Double Dutch Reveals Female Hospitality Talent Of The Future Double Dutch has revealed the twelve women set to join its exclusive Female Bartending Scholarship Programme as part of its International Women’s Day celebrations.

Gray. Each will provide expert one-on-one and group training, sharing their knowledge, insights and advice from working in the drinks and hospitality sector.

With women only making up 6% of CEO positions* and the gender pay gap in hospitality rising slightly from 4.2% to 5.2%**, Double Dutch’s Female Bartending Scholarship Programme is designed to empower aspiring female bartenders and mixologists in the UK to unlock new opportunities and further their journey in the field.

Raissa de Haas, co-founder of Double Dutch, commented: “We have a fantastic line-up of female bartending talent joining the programme this year and we can’t wait to see how they develop and grow over the next few months. Our Female Bartending Scholarship Programme aims to provide more than just enhancing people’s skills, but is a platform designed to really propel women further into their hospitality careers. We have always been committed to celebrating and empowering women in the drinks industry and our Scholarship Programme is our way of doing what we can to help mentor women in the sector to flourish and unlock their potential .”

The Female Bartending Scholarship Programme, now in its fourth year, has acted as a breakthrough for women in the industry, helping scholars to excel in their careers. Scholars from previous programmes have since gone on to secure promotions and global positions, or used their new drinks knowledge to set up their own drinks consultancy service.

The full list of talented scholars from hospitality venues all across the UK includes: Nepheli Akrivopoulou (Bacchanalia, London), Nikki-Marie Brooks (Tobacco Factory Enterprises, Bristol), Helena Collins O’Connor (Soho Whiskey Club, London), Luana De Jesus Correa Luiz (Nightjar Shoreditch, London), Lydia Graham (The Common Room, Bath), Millie Melanaphy (The Haven, Lymington), Mila Michalikova (Tutto, Brighton, part of Black Rock Group), Guneev Sachdeva (Le Bab, London), Megan SargentBrown (Graduate Hotel, Cambridge), Hannah Staples (Rockwater, Hove), Lucinda Whiteman (EVE Kensington, London) and Jazz Yorke (The Domino Club, Leeds).

The 8-week mentoring scheme, led by the B Corp certified drinks brand, will encompass a wide range of topics, including new modules on drinks education and personal growth, plus brand new in-person experiences, such as distillery visits and opportunities for this year's successful scholars to learn how to craft spirits.

Confirmed mentors for 2024 include beverage Director at Outernet Venues Shannon Tebay, Gin Expert Emma Stokes, Ladies of Restaurants Founder Natalia Ribbe and Beefeater Gin Global Brand Ambassador Jon

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

On what they hope to get out of the scholarship, Jazz Yorke, Head Bartender at The Domino Club in Leeds, who has been in hospitality for two years, said: ”I would like to develop my knowledge of the hospitality industry and my ability to lead and develop a team. Growing my connections with other women in hospitality is also very important and I am excited to meet and learn from others and their experiences.”

Luana De Jesus Correa Luiz, of NightJar Shoreditch, added: “Engaging with diverse minds, industry experts, and innovative ideas will shape not just my knowledge but my outlook on the world. The networking, mentorship, and exposure to cutting-edge concepts will be invaluable. This scholarship is more than an academic pursuit; it's a catalyst for personal and professional evolution.”

This year for the first time, all applicants who didn’t make it onto the main programme will be invited to wider virtual sessions to benefit from the expertise of the trailblazers. This will include panel discussions on what a future in hospitality looks like, knowing your rights and how to talk about money.

To be the first to hear about future editions of the Female Bartending Scholarship Programme, sign up here: https://doubledutchdrinks.com/pages/scholarship-application spaces to not appear overwhelmingly expensive whilst still maintaining an inviting and glamourous aesthetic.

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

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

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

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

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Penderyn Distillery Celebrates International Women's Day and the Pioneering Achievements of General Manager of Distilleries Laura Davies In celebration of International Women's Day on March 8th, Penderyn Distillery, the home and birthplace of Welsh whisky, is proud to spotlight the remarkable journey and accomplishments of their all women distilling team lead by Laura Davies, Head Distiller and General Manager of Distilleries.

As a trailblazing woman forging new paths in the historically male-dominated spirits industry, Davies' story is one of passion, dedication and excellence.

Davies' journey with Penderyn began in 2012 when she joined the distillery straight out of university as a Trainee Distiller. From the very start, her finely-tuned senses and natural ability for nosing and tasting whisky was immediately evident.

During the interview process, Davies completed a comprehensive sensory assessment, evaluating Penderyn's new make spirit, maturing whisky and finished products.

Her skills and vast potential were clear, marking the beginnings of what would become an illustrious career.

Then in 2021, Davies' role expanded once again when she was appointed General Manager of Distilleries for the brand's three distillery sites in Brecon Beacons, Llandudno and Swansea. In this critical leadership position, Davies is now responsible for the complete oversight and strategic direction of all distillery production and operations across Wales. Her areas of management encompass health and safety, technical operations, staffing, quality management, supply chain and logistics, as well as distillation innovation and experimentation with new spirit expressions.

"What I find most rewarding is overseeing our entire process from malt intake to spirit draw and getting to assess the spirit quality at every stage to ensure it meets the exceptional Penderyn standard," said Laura Davies. "By having quality at the forefront of everything we do, I can rest assured that the whisky we produce is of the absolute highest calibre."

Under the guidance of her mentor, the world-renowned whisky expert Dr. Jim Swan, Davies spent her first five years at Penderyn truly immersing herself in the art and science of distillation. With Swan's tutelage, she gained unparalleled expertise in every facet of whisky production from the intricacies of malt intake and mashing to distillation, maturation and finishing. This deep technical knowledge, combined with her impeccable sensory talents, laid the foundation for Davies' meteoric rise at the distillery.

"Yet as rewarding as the technical distillery work is, I also love the brand ambassador aspect of my role," Davies continued. "It's incredibly fulfilling to be able to get out from behind the scenes and host whisky dinners and events, meet with customers at trade shows and engage with business visitors and VIPs who are eager to learn about our unique Welsh whiskies. The whisky industry is truly one-of-a-kind, full of so many passionate individuals who share my fascination for this craft. That vibrant sense of community and camaraderie makes every day an adventure."

By 2016, Davies' hard work, skills and leadership capabilities were rewarded when she was promoted to Distillery Manager, overseeing all operations at Penderyn's main distillery in the Brecon Beacons National Park. For the next five years, she further honed her craft while managing the distillery team, ensuring the utmost in quality, safety standards and efficient production. Her efforts solidified Penderyn's reputation for exceptional whisky making.

On this International Women's Day, Penderyn Distillery raises a glass to the pioneering achievements of Laura Davies and all the trailblazing women who are shaping the future of the whisky industry. With her deep expertise and visionary leadership, Davies is not only guiding Penderyn to new heights of excellence, but also inspiring a new generation of women distillers, blenders and whisky makers around the world.

New Funding Announced to Tackle Underage Drinking in Scotland

The Scotch Whisky Association (SWA) has announced a new partnership with Community Alcohol Partnerships (CAP), in a targeted initiative aimed at tackling underage drinking in key areas across Scotland.

The SWA will provide £300,000 of funding over the next three years, funded via its Scotch Whisky Action Fund.

Community Alcohol Partnerships are tailored to address local requirements, with a focus on three key pillars of activity to support an overall reduction in alcohol harm. These include the provision of positive activity for children and young people; creating retail signage and conducting training to prevent underage sales and proxy purchase; and providing alcohol education in schools and for parents.

Mark Kent, Chief Executive of the SWA said: “The Scotch Whisky industry is committed to promoting safe, responsible consumption of alcohol, and tackling underage drinking. Our new partnership with Community Alcohol Partnerships will help to support delivery of this targeted intervention, marking an important and valuable development in the industry’s wider commitment to tackling alcohol harm.

“Our work with CAP will ensure that the funding provided by the industry is directed in the best and most effective way to address underage drinking in Scotland. We look forward to collaborating with the team at CAP and seeing the results of our new partnership.”

Derek Lewis, Chair of Community Alcohol Partnerships said: “Although alcohol consumption by children has declined for many years, more Credit: Community Alcohol Partnerships recent data has shown an increase and Scotland still has one of the highest rates of alcohol harm among children and young people internationally. The existing Scottish CAPs have already demonstrated real success in reducing these harms by helping local communities introduce action plans tailored to their own needs. We aim to accelerate the establishCAP has a robust evaluation framework and proven track record with consistent evidence of significant ment of CAPs in other high harm areas of Scotland and so help our children grow up with well-informed impact. To date, more than 250 CAPs have been established across the UK. Evaluation shows that they and responsible attitudes to alcohol. We welcome the support and financial commitment of the SWA and its achieved an average of 62% reduction in regular drinking among 13-16 year olds; a 42% reduction in youth members as we pursue this ambition.” alcohol-related anti-social behaviour; and 77% of reductions in proxy purchases.

This new SWA funding will help establish CAPs in areas of high harm that have been identified throughout Scotland. The results of future work in these areas will be regularly monitored, evaluated, and reported on.

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.

Calls To The Licensed Trade Charity Helpline Hits Record High Of 4,560 In 2023 Issue 203

The Licensed Trade Charity (LTC), the 230-year-old industry charity supporting drinks professionals in need of emotional support, specialist advice and financial assistance, experienced an unprecedented 43% jump in calls to its helpline in 2023 compared to the previous year.

A total of 4,560 people from across the sector contacted the LTC through its 24/7 helpline in 2023 – the highest number of calls the charity has received in a 12-month period since the helpline was established. Across all its support services, the LTC provided aid to 47,130 people in the drinks industry last year, highlighting the critical role the organisation plays in helping support individuals currently or previously employed within the licensed trade.

Financial issues continue to represent a clear pressure on people in the sector, with 23% of calls received by the LTC referred to the grants team to discuss necessary financial assistance. In 2023 alone, £1.4m was awarded in grants and services by the LTC, up from £1.17m in 2022.

The LTC’s chief executive officer Chris Welham said: “The hospitality and drink sectors have faced unprece-

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dented challenges over the past four years, and the pressures on our industry are being felt throughout the workforce.

“2023 represented the busiest year on record for the LTC, with a significant spike in individuals requiring support with their mental health, and assistance with their finances. Although this is clearly a worrying time for many across our industry, I am glad the LTC has been able to provide meaningful help to so many people.

Increased awareness for the charity has been critical for us to reach a greater number of people needing aid, so I thank everyone who has amplified our message and raised vital funds over the past year.”

When asked how they heard about the charity’s helpline, 36% said they were referred by their employer, 9%

by Turn2us, while 6% were referred to by other charities and housing associations, and 1% by the public sector.

Fifty-three per cent of those who made the call were employed at the time, and 44% of all calls made came from individuals working at one of the four largest pub companies in the UK – highlighting how important the LTC is viewed by the biggest operators.

The figures are a record high for the charity since the helpline was first established and demonstrates significant effort on the part of the LTC in helping to grow awareness in the industry, being trusted and relied on as an organisation that people can turn to in times in need.

Companies House Begins Phased Roll Out Of New Powers To Tackle Fraud

Companies House CEO Louise Smyth said: “These new and enhanced powers are the most significant change for Companies House in our 180-year history.”

Companies House has introduced new measures to protect businesses after numerous hospitality proprietors reported that their restaurant addresses with almost identical names were being used without their consent.

“We’ve known for some time that criminals have misused UK companies to commit fraud, money laundering and other forms of economic crime.”

The first measures under the Economic Crime and Corporate Transparency Act 2023 (ECCT Act) came into force on Monday 4 March 2024.

“As we start to crack down on abuse of the register, we are prioritising cases where people’s names and addresses have been used without their consent. It will now be much quicker and easier to report and remove personal information that has been misused.”

CHANGES INTRODUCED INCLUDE: • greater powers to query information and request supporting evidence

Business Minister Kevin Hollinrake said: “Companies House now has the tools to take a much harder line on criminals who take advantage of the UK’s open economy and can now ensure the reputation of our businesses is not tarnished by the UK playing host to the world’s scam-

• stronger checks on company names • new rules for registered office addresses (all companies must have an appropriate address at all times – they will not be able to use a PO Box as their registered office address) • a requirement for all companies to supply a registered email address • a requirement for subscribers to confirm they’re forming a company for a lawful purpose when they incorporate, and for a company to confirm its intended future activities will be lawful on its confirmation statement • greater powers to tackle and remove factually inaccurate information • the ability to share data with other government departments and law enforcement agencies New criminal offences and civil penalties will complement the measures introduced today.

mers.”

“The new reforms provide further protection to the public from companies fraudulently using their address and will begin to remove the smoke and mirrors around companies hiding behind false information.

This will enhance the UK’s reputation as a great and safe place to do business.”

The phased roll out of new powers and requirements is designed to minimise hassle for legitimate businesses. Many of the changes will be integrated into existing reporting cycles, such as the requirement to update a company’s confirmation statement.

As further measures are introduced, we will let people who file information with Companies House know what they need to do to via our communications channels and campaigns.

Our priority is cleansing the register to remove details of those appointed without consent.

Wetherspoon To Open Its First Pub At A Holiday Park Wetherspoon is opening its first pub at a holiday park on Friday 8 March.

The Five Stones is opening at Haven’s Primrose Valley holiday park in Filey, North Yorkshire.

Haven is the first and only UK operator to enter into a commercial partnership with Wetherspoon.

He said: “We’re really excited to start the season by opening the doors of our brand-new pub to our owners and holidaymakers.”

Wetherspoon commercial director, Michael Barron, added: “We are delighted to be opening at Primrose Valley holiday park.

“We are confident that owners and holidaymakers will welcome the pub and that it will be a great addition for the park.”

FOR ALL THE LATEST NEWS FROM THE HOSPITALITY AND LICENSED ON-TRADE SECTORS VISIT WWW.CATERERLICENSEE.COM

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

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hotel, restaurant and café cleaning teams with industry-focused solutions that deliver results on multiple levels. This includes cleaning systems that are quiet, easy to transport, ergonomically designed and useable in the smallest of spaces. At the same time, they are also economical and designed to last.

Kärcher Professional UK is helping the hospitality industry get one step ahead of new guest arrivals by eradicating, with ease, the mess caused by Christmas, thanks to their latest offer.

Hotel, restaurant and café staff can get access to all the professional cleaning equipment they need for less as part of the offer, which is aimed at making sure they have everything in place to conduct their first deep clean after the festive season.

Those taking part I the offer will be rewarded for their Kärcher Professional purchases as part of the campaign, which runs until February 29th. They will receive 5% off in return for buying one machine, 10% off for purchasing two machines, and a 15% discount in return for investing in three machines.

As a leading provider of professional cleaning systems to the hospitality sector, Kärcher Professional provides

James Gordon, Marketing Director at Kärcher Professional UK, said: “While Christmas may be over, clearing up after all of the festivities is very much a key priority for hospitality cleaning teams this time of year.

In order to get ahead and be on the front foot with implementing their cleaning regimes, it’s essential hotels, restaurants and cafés have everything they need to deep clean their facilities efficiently and effectively and make the right first impression with their customers and guests from the outset.”

Achieving Sustainability with Dry Steam Cleaning Technology

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

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

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

Stop chemical pollutants and dangerous wastewater

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

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

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

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

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

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

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

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

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

dry steam droplets.

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

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

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

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

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CLH Digital

Cleaning and Hygiene

Issue 203

Dishwasher Temperature is Vital Step to Ensuring Commercial Health and Safety, But How Should You Monitor It? the dishwasher during a cycle and provide a temperature reading throughout the wash cycle. Many commercial businesses often have pre-existing digital HACCP platforms that these can plug into, but for smaller organisations, simply recording the data in a safe and responsible way is accessible through this tech all the same. I’d still recommend looking into a digital HACCP software for the ease of recording, archiving and filing of all the data.

Protecting customer health is the cornerstone for any good food service operation. To ensure those standards are upheld, it is legally mandated that UK businesses must adherer to Hazard Analysis and Critical Control Point (HACCP) principles. These guidelines provide an outline of best practice to help businesses manage their food risk and safety management.

A key part of these principles is to make sure that equipment and tableware is thoroughly cleaned to a high standard. This is to ensure that a high satisfactory health, safety and cleanliness process is consistently and regularly completed. Temperature is a key part in securing this, with commercial dishwashers needing to reach a high enough heat to kill bacteria and viruses, and effectively clean dirty dishes, cutlery and equipment.

HACCP principles state that commercial dishwashers should be maintained at a minimum of 55 °C during the wash cycle, and a minimum of 82 °C during the rinse cycle. Anything outside of this would not be considered an effective or safe clean due to the temperature not being high enough to kill pathogens.

The dishwasher temperature should be regularly monitored, tested and logged to ensure compliance, and to protect the health and safety of your staff and customers This is now easier than ever thanks to temperature measuring equipment that places the technology right in the hands of the user.

Traditional means of recording dishwasher temperature through single use strips have a high cost due to the continuous need for purchase. Their accuracy can also be questionable, and they’re not the most environmentally sound option either. Investing in long term digital solutions for your health and safety benefits everyone across the board.

Think of it as an investment in the future by being confident in your practices with the hard data to back you up.

It is important to view food safety and adherence to HACCP from a holistic view. Of course, restaurants and catering services should comply with this as a matter of principle, but think about the wider effects of improper recording, human error or lack of training. Not only does it leave the business open to legal implications, but long-term reputational damage across consumer and business audiences if news gets out. New technology provides sound and trustworthy equipment that improves efficiency and reduces costs at the same time.

Dishwasher temperature probes can be placed inside

Visit www.thermometer.co.uk for details.

Sustainable Resources

How Can UK Hospitality Businesses Become More Sustainable?

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

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

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

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

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

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

become more sustainable this year?

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

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

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

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

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

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

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

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

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

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

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Issue 203

Sustainable Resources

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

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

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

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

Riso Gallo - Sensationally Sustainable!

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

Top tips to getting environmental claims right:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Introducing Powerdown220:

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

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

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

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

Extensive Hotel Experience

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

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

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

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

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

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

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

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

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

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Food Safety

Issue 203

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 203

CLH Digital

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More Twists, More Taste, More Profit!

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

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

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

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

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

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

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

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

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

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

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

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CLH Digital

Spirits and Mixers

Issue 203

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

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

Luxury gin brand Renais, founded

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

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

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

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

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

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

See the advert on this page for details.

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

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

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

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

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

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

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

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

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

rahul@pergoladrinks.com www.pergoladrinks.com

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

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

Drinks.

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

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

The cup is available in 4 sizes and suitable for drink

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Label Group

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

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

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

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

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

• We also stock an extensive range of yygiene products.

Launching fantastic environmental innovations

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

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

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

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

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

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

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

‘We are the one stop shop for caterers’.

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

Come and meet us on our stand G26 at Expowest.

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

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

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Barton Reed & Co

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

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

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

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

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

VISIT CLH NEWS ON STAND E24

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

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

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

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

Moor Coffee Ltd.

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

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

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

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

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

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

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

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MOOR COFFEE LTD

We are looking forward to meeting you.

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

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

Scott McWhinney, Sales and Marketing Director said:

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

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

Expo Cornwall 6th - 7th March Stand F34

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

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

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

PLEASE VISIT US AT

Visit McWhinney's on Stand G1.

VISIT CLH NEWS ON STAND E24 AT EXPOWEST CORNWALL

SUPPLYING PREMIUM COFFEE MACHINES & PRODUCTS

MACHINE SERVICING & REPAIRS

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

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Expowest Cornwall Preview

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

S E E U S S TA N D H 7

Foodservice Distributors

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

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

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

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

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

Visit us on Stand H25

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

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

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

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

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

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

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

Our touchscreen EPOS terminals offer a host of time

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

Dole sources and distributes an extensive

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

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

Serving the retail, wholesale and food service sector,

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

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

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

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

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

Visit us on stand H7 at the Expowest Cornwall show.

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

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

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

Hospitality Technology

Every Minute Counts!

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

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

With the Pager Call Systems Server Call wait staff

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

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

Call 0800 774 7320 www.PagerCall.co.uk

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

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

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

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

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

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

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

will spend more time eating and drinking.

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

CardsSafe's tab systems are in over 60 Hilton hotels nationwide.

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

CardsSafe is also straightforward to install and requires minimal staff training.

Their customer service team is on hand with any troubleshooting and supplies free replacement keys should they go missing. The system is not hardwired, so electrics or technical installation processes are unnecessary.

Timothy, Young's Bar Manager, said, "Average spending is up, and chargeback has virtually disappeared after we installed CardsSafe, which puts our customers' minds at rest."

CardsSafe is affordable, too. Each unit contains ten card drawers that can be hired for just £9.95* per month. So, the question is, can you afford not to have CardsSafe as a part of your business?

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

Or contact the sales team on 0845 500 1040

For more information, please visit www.cardssafe.com

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

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

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

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

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

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

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

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

info@ostarasystems.com

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

www.ostarasystems.com

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

WaiterMate Debuts the World’s Fastest, Most Efficient Mobile EPOS Revolutionary technology company, WaiterMate has launched the world’s fastest and most efficient EPOS system.

Powerful and pocket sized, it combines traditional EPOS functions with an integrated ordering system and payment processing functionality for speedier service, a greater volume of sales and better tips.

Designed for fast-paced hospitality venues, including restaurants, bars, cafes, and nightclubs, WaiterMate allows customers to be processed at a minimum of twice the speed of traditional systems. Every single waiter or waitress can serve customers and take payments at the same time. No bottlenecks during peak periods. No frustratingly lengthy waiting times.

No jostling for use of the till or card machine. Just seamless customer service, efficient ordering, and lightening quick payments from any location within the venue.

WaiterMate empowers every waiter or waitress to serve their customers’ food and drinks noticeably quicker and to a higher standard. With more accurate order placement, seamless table management, options to split the bill, take payment and print receipts, they have a full EPOS system

in the palm of their hand. Better service means better tips and a better customer experience.

With one client, WaiterMate helped their bartenders set a record for revenue. The venue was looking for a solution that could help its business to scale, generate more profit and make life simpler for staff. WaiterMate exceeded all expectations. With the old system, a bartender generated a maximum of £1,500 worth of sales per evening. With WaiterMate, that increased to £2,700. It’s a truly revolutionary piece of kit that is user-friendly and packed with functionality for customer-facing teams and managers alike.

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

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

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

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

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

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

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

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CLH Digital

Issue 203

Hospitality Technology

AI and Tourism: Transforming Customer Experiences

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

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

GEN AI TRAVEL AGENTS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MCR Systems

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

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

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

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

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

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

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

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

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

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

reducing queues by up to 50%.

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

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

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

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

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

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

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CLH Digital

Issue 203

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 203

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

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CLH Digital

Issue 203

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 203

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

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tables with armchairs. Whereas bar stools and poseur tables are suited to a younger audience.

Woodberry have recently launched a new range of stylish dining benches with backrests. These offer additional support and comfort and are ideal for customers of all ages.

What kind of atmosphere do you want to create for your customers?

Using feature lighting and furnishings such as cushions and blankets to enhance the atmosphere of your outdoor areas will encourage your guests enjoy the space for longer and become frequent visitors.

Woodberry offer a wide range of outdoor furniture and can advise you on what would work hardest for your venue and customer experience.

Call: 01926 889922 Email: mail@woodberry.co.uk Website: www.woodberry.co.uk

CLEANING AND MAINTENANCE

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

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CLH Digital

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

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

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

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

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

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

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

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

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

Fridge Seals Direct

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

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

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify,

measure, install or maintain your fridge or freezer door seal.

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

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

Temporary Catering Facilities For Events & Kitchen Refurbishments Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

period.

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mkhire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Kitchen Equipment and Fit-Out Microsave Launch New, High Grade Teflon Cooking Trays for Accelerated Cooking Ovens and Microwaves 56

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The Microsave brand is well known throughout the foodservice industry for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessary repairs, essentially protecting their investment.

The brand is now launching a range of Teflon cooking trays, designed for use in both microwave ovens and accelerated cooking ovens, such as Merrychef, Panasonic and the Lincat Cibo + as well as others.

Manufactured in Europe, the trays use an extra thick Teflon coated material and boast a 25mm wall around the tray to catch all unwanted spills. The Teflon coated material is completely nonstick and easily cleaned. The tray is reinforced with a medical grade stainless steel rim. This rim is wrapped in a Teflon cover, making it completely food safe and also safe for use in both Microwaves and accelerated / speed ovens.

As with all other Microsave products, distribution will be through Regale Microwave Ovens Ltd. Iain Phillips, Managing Director of Regale said ‘ The current range of cooking trays available from both

Manufacturers and third parties are, in my opinion either ridiculously expensive, of very poor quality or in some cases both. These new Microsave products are made of a really high grade material, and the reinforced ring make the trays so robust.

The fact we can offer them with a saving in the region of 15% from the manufacturers original product, whilst in my opinion offering a superior item, made it a very easy decision to bring these excellent new trays into our product range’.

In fact, Regale are so confident in the new Microsave cooking trays, they will offer a full refund to anyone who returns one within 30 days of purchase, no questions asked.

The trays measure 290mm x 260mm and are 30mm deep. They are in stock and available in Blue, Black and Green.

For more information, please email; Microwaves@regale.co.uk or call Regale on 01329 285518.

See the advert on page 8 for details

The New DrainMinor C (Combi Oven Pump) Caterquip Ventilation There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump Technology Ltd. The pump features a tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing.

Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected.

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

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

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

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

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

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

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

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

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

Design and Refit

How Can Lighting Create The Right Atmosphere At A Hospitality Venue?

By Mara Rypacek Miller, Managing Director, Industville Ltd (www.industville.co.uk) little pockets and pools of illumination. Ambient lighting is the most prominent type as it sets the mood and overall atmosphere of a space, whilst providing a room with sufficient lighting. Task lighting helps guests and staff to accomplish basic tasks like reading the menu in a café or restaurant or applying makeup or shaving in their hotel bathroom for example. Accent lighting can then be used to highlight points of interest in a room such as artwork, plants, or architectural features. This type of lighting requires three times as much light as the surrounding areas to create a focal point. It is also important to ensure the lights are independently controlled, as well as installing dimmer switches for each light source, to allow for a wide variety of moods to be created throughout the day.

Your lighting should reflect your brand story and hence you will want to use lighting made from the highest quality materials. Not only will this enhance the overall atmosphere, but it will also improve perceptions of your brand, giving it individual flair. At Industville, all our lights are handcrafted from quality sustainable materials such as pure brass or copper. Investing in quality also means the lights will last longer and with energy consumption levels likely to be high in hotels, bars and restaurants, this is something to bear in mind.

Industville bulbs utilise eco-friendly, cost-effective LED technology making them both practical and stylish.

From the moment guests walk through your door into the reception or entrance, they notice various aspects that contribute towards shaping their all-important first impression; therefore, your choice of lighting can significantly affect the way they view your establishment. Not only will it ensure customers enjoy their experience and ultimately spend more time and money within the establishment, but it will also mean they are more likely to return and give good recommendations to family and friends.

There are three main types of lighting: ambient, task and accent, each adding a different layer to the interior.

To accomplish a well-thought-out, welcoming space, you need to embrace the complete range of lighting sources available and vary the lighting sources to create

If your hospitality establishment is fortunate to have an outdoor space, make sure you choose the same lighting style outside, as you have inside your establishment, for a coordinated and seamless look. When used in the right way, lighting can be used to make stylish, thoughtfully designed spaces, creating just the desired atmosphere whether it is for an informal alfresco lunch or a chic, bustling outdoor cocktail bar. Thanks to technological advances, waterproof IP65 rated outdoor lighting designs are available in a wide range of finishes, fittings, and styles, meaning there is an outdoor lighting option to suit any outdoor space from modern, stateof-the-art hotel terraces to brick, wood, or traditional gardens.

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the continuing success of the ILF Chairs website, 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes. A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use.

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and outdoor

seating and table solutions.

Divided into Contemporary seating, Boutique, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

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MST Auctioneers Ltd Kinedo Launches Stunning NEW Kinewall Panels MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors.

We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

Kinedo introduces the game-changing Kinewall panels for the hospitality sector, elevating bathroom aesthetics in hotels, restaurants and pubs.

Boasting 70 unique patterns and colours across four themes—Minerals and Metals, Nature, Patterns and Geometric, and Wood—these panels offer versatile options to match various hospitality design schemes.

Designed for ease of installation and customisation, Kinewall panels come in six sizes, ensuring adaptability to diverse bathroom layouts commonly found in hospitality settings. Crafted from premium materials with a polyethylene core sandwiched between aluminium layers, these panels offer durability and can be effortlessly trimmed on-site to fit specific dimensions.

Manufactured in France by Kinedo, Kinewall panels meet the rigorous quality standards expected in the hospitality industry. Their lightweight construction, weighing just 11kg, facilitates hassle-free handling during installation, minimising downtime.

In partnership with Ideal Bathrooms, Kinedo ensures prompt availability of popular panel sizes and colors essential for the hospitality sector's fast-paced demands.

Ideal Bathrooms stocks 21 designs of the 1500 x 2500mm panels for immediate delivery, while additional options can be ordered with a lead time of four weeks,

providing flexibility to meet project timelines.

Amanda Mills, Kinedo's Marketing Manager, underscores Kinewall's resilience to withstand the rigorous demands of hospitality environments, offering unmatched resistance to chemicals, scratches, and corrosion. With a 10-year warranty and adherence to European quality standards, Kinewall meets and exceeds the expectations of the discerning hospitality sector.

Introducing Kinewall panels marks a significant advancement in bathroom design for the hospitality industry, combining style, durability, and ease of installation to elevate guest satisfaction and enhance overall guest experiences.

Contact Kinedo: www.kinedo.co.uk Call: 020 8842 0033 Email: info@kinedo.co.uk

Welcome The Crowds With Flexible Furniture On Fast Delivery With the Six Nations beginning a busy year of sport, now’s the time to check whether you have enough furniture at your disposal to cater for all the rugby and football matches coming up this year, not to mention all those busy weekend evenings!

Trent Furniture have a great range of chairs that can be delivered to you in super quick time.

Available in brown or grey easy-to-clean faux leather, the retro looks and high back of the Bremen Chair means it’s as at home amongst the traditional dark wood and leather of a traditional pub as it is in a modern bar. Alternatively, the Hamburg Chair offers comfortable and flexible seating in vintage grey or vintage brown, with its generous proportions and stylish fluted back. Or why not opt for the always popular Bella Chair, based on the iconic Tolix design and available in a large choice of colours ranging from mint green to silver? Thanks to its French café origins, Bella is stackable too!

Poseur Tables are also a great bet if you want to create more space for your customers, and many of these are also available on short lead times. The simple clean lines of the Chrome Pyramid Poseur Table means it offers ultimate leg room for those sitting around it and is super easy to clean.

Alternatively, the Alma Aluminium Poseur Table provides the ultimate in lightweight flexibility for use indoors or out. And don’t forget our wide range of stacking tables such as the Square Stacking Table can also be delivered to you quickly when you need to cater for crowds.

To find out more about these items and the other great furniture we currently have available on fast delivery (in as little as 2-3 days on some products), please call us on 01162 864911 or fill in our contact form at www.trentfurniture.co.uk

Design and Refit Creating Exceptional Spaces, Empowering Exceptional At Nobis Restaurant Furniture, we believe in crafting beautiful spaces for the hospitality industry that evoke comfort, warmth, and exceptional experiences.

With a transparent, customer-focused, adaptable, and problem-solving approach, our mission is to become the most recognized brand in providing quality furniture that resonates with our core values.

Our target audience encompasses businesses within the hospitality industry -hotels, restaurants, and event venues - who strive to create remarkable environments for their guests. We understand the importance

of tailored solutions, and our commitment to personalization helps build lasting relationships with every client.

Our Mission Is to Curate and Deliver Superior Hospitality Furniture Offerings to Enhance the Experiences of The Education, Office, Outdoor, and Restaurant Sectors, While Fostering a Collaborative, Customer-Focused, Transparent, And Passionate Work Environment That Drives Continuous Innovation and Sustainable Impact.

For further information visit www.nobisrestaurantfurniture.co.uk or call 01733 342 372.

Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refur-

bishment we also offer a complete clearance service.

We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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

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Design and Refit CONCEPT Bars CONCEPT bars are the UK's leading bar manufacturer - offering bespoke stainless steel bar counter design and manufacture alongside specialist consultation and equipment specification. Our installations can be found at a range of sites including hotels, restaurants and nightclubs, whilst utilising specialist metalwork finishes such as brass, zinc and pewter. Working closely with the operators, designers and owners we can achieve a working bar to the right style of finish and to budget.

We are proud to have worked on some of finest hotels in London, including bars at The Corinthia Hotel, The Langham Hotel, the Radisson Mayfair Hotel and Claridges Hotel.

The ‘World’s best 50 bars’ list regularly includes award-winning CONCEPT designed bars – including Scout, Happiness Forgets, Swift and Artesian,

We also have significant international installations, including at the Sandy Lane Hotel in Barbados, Le Logis Grey Goose in France and the Chan restaurant in Thessaloniki.

In addition, CONCEPT mobile bars offer a full bar service to the function and hospitality sector, with units including mobile coffee counters, mobile deli units and full mobile draught beer bars.

CONCEPT also specialise in the supply of bespoke wine cabinet solutions and have spectacular installations at a range of exclusive hotel and restaurants. Our cabinets include dimmable LED lighting, angled champagne bottle display shelving & wine cellar style shelving, and a range of finishes from matt black to patinated bronze.

With over 30 years design experience we closely follow the latest trends in bar service offers, and with our own bespoke stainless steel manufacturing facility we have the flexibility to quickly adapt to achieve your design. www.conceptbars.com 0300 1246987

Restaurant Furniture Store

Restaurant Furniture Store, the leading UK supplier offering a wide selection of affordable and high-quality indoor and outdoor restaurant furniture. Whether you're searching for restaurant chairs, tables, table tops, or table bases, we have the perfect options to suit your needs. Our extensive range caters to various styles, from classic to contemporary, ensuring that you find furniture that complements your establishment's aesthetic. We understand the importance of affordability and good value, which is why our collection offers competitive prices without compromising on quality.

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

With thousands of products in stock, including faux leather restaurant chairs and laminate table tops, we are well-prepared to meet your immediate requirements. We take pride in our commitment to next-day delivery, ensuring that you receive your furniture promptly. And here's the best part: we offer FREE

delivery to enhance your experience, making it even more convenient for you to furnish your space.

At Restaurant Furniture Store, customer satisfaction is our top priority. We strive to create a collaborative environment where we work together to bring your vision to life. With our reliable and durable products, we offer a warranty to ensure your peace of mind.

Whether you're furnishing cafes, hotels, bistros, bars, or restaurants, we have the furniture solutions you need. Browse our online store, take advantage of our next-day delivery, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces.

See the advert on the facing page for further information or visit www.restaurantfurniturestore.co.uk

bar design consultants bespoke stainless steel manufacture full design & build specialist refrigeration unique wine wall displays With over 30 years experience of bar design tel 0300 1246987 info@conceptbars.com www.conceptbars.com

Design and Refit Healey and Lord Healey and Lord Limited specialise in the supply of high quality sanitaryware to commercial and hospitality projects around the world. Our extensive range includes urinals, disabled washrooms, sanitaryware and brassware in both traditional and modern styles.

We offer our products in a wide range of finishes including chrome, matt black, satin stainless steel, nickel, polished brass and brushed brass as standard with bespoke finishes available on request.

We also have an extensive range of no-touch wash-

room products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme.

We regularly work with design and hospitality professionals to specify good value, durable washroom schemes for high profile venues.

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CLASSIC COLLECTION

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MODERN COLLECTION

Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle, Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe, The Connaught Hotel, Whites in London, The Garrick Club, Scott’s Richmond and the Hurlingham Club.

Please contact us on +44 (0)1603 488709 or at sales@healeyandlord.co.uk or visit our website at www.healeyandlord.co.uk for more details.

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

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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.

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures. With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA), the initiative aims to harness the skills and experience of former pub and hospitality managers, offering them business opportunities within their chosen industry.

Over recent years there has been unprecedented strain on the hospitality industry, with many businesses succumbing to the dual pressures of rising operational costs and changing demands from customers seeking better service and increased value for money. This has left many skilled professionals seeking alternative career opportunities. Stocktake UK's franchise programme enables hospitality professionals to utilise those skills in a viable business venture.

Stocktake UK's Franchise Offer As part of its goal to help those affected by closures, Stocktake UK is inviting experienced managers and others from the broader hospitality sector to join its national network of professional stock auditors. The franchise opportunity comes with an average turnover of around

Andrew Consterdine, Managing Director, at Stocktake UK said, "Stocktake UK is committed to helping those hit hardest by the recent challenges in the hospitality sector. Our franchise offers people a chance to rebuild their careers within an industry they are familiar with, and with the support of a company that values their experience and skills.

We're not just offering a career; we're offering a completely new way of life."

£50,000 per year, with the company’s top franchise partners earning over £125,000.

For an initial investment starting at £11,999 plus VAT, franchisees will receive comprehensive training, all necessary equipment and a steady flow of leads from Stocktake UK's head office. The offer is designed to appeal to individuals seeking to be their own boss and who want to work regular hours instead of the long and unsociable hours normally associated with the hospitality industry.

The franchise programme is aimed at individuals with a background in hospitality but who are looking for a change in career direction. The company believes that their extensive hands-on experience will be invaluable in providing high-quality stocktaking services to hospitality businesses across the UK. However, extensive stocktaking experience is not required, as full training is provided. This will cover everything from the use of bespoke stocktaking software, developed in-house, to effective business management practices.

Those interested in becoming a franchise partner are encouraged to contact Stocktake UK or download the franchise brochure and application form from the company website, www.stocktakeuk.co.uk

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

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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.

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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.

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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