CLH Digital - Issue #205

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 205

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“Super Saturday” & St. Patricks Day Bring Welcome Sales Boost to Pubs Spending at pubs increased 23 per cent year-on-year this Super Saturday, as the final round of the Six Nations saw Ireland taking home the title for the second year in a row, while France secured a last-minute win over England.

In addition to the year-on-year growth, the volume of transactions at pub and bars were also up 19 per cent in comparison to an average Saturday in 2024.

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

Restaurants also saw a boost, seeing an increase of 5.7 per cent versus the average Saturday so far this year, and experiencing a modest uplift of 2.2 per cent year-on-year.

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CLH Digital

Issue 205

Editor's Viewpoint

Welcome to the latest issue of CLH Digital We have been exhibiting at some tradeshows recently which are always an opportunity to gain some important feedback. We were at a tradeshow in the West Country the day Chancellor Jeremy Hunt was announcing his budget. Prior to the budget I was asking people from all walks of hospitality and fellow exhibitors who supply to the hospitality sector, did they expect the Chancellor to offer the sector any relief?

The answer was a resounding no, and they were right, but should we just leave it there? Absolutely not!

EDITOR

Peter Adams

It’s no secret that the sector has experienced the most turbulent times in modern memory. I have often said I was an operator running my own wine bar restaurant in the mid-80s to mid 90s, during the times of a recession, high unemployment and the highest interest rates I think

we’ve ever had.

That said the events of recent years have clearly surpassed that, but there are signs that green shoots of recovery may be here.

We lead today with the news that the UK pub trade saw a surge of sales fuelled by the recent "Super Saturday," the Six Nations rugby tournament, and the festive spirit of St. Patrick's Day, bringing I hope a palpable sense of cautious optimism echoing through the industry.

For a sector that has weathered a relentless storm of challenges—ranging from COVID19 lockdowns to soaring energy costs and inflation—the recent uptick in business offers a glimmer of hope.

However, amidst this newfound buoyancy, a crucial question looms large: will the government extend the hand of support that this sector so desperately needs?

According to a recent survey conducted by Zonal and NIQ, there's a notable shift in consumer behaviour. Britons, it seems, are increasingly prioritizing social outings, signalling a potential resurgence in the hospitality sector.

This newfound consumer confidence is mirrored by a widespread belief among the British public that the hospitality industry warrants governmental backing - a sentiment echoed by industry stakeholders and pub owners alike.

Years of unyielding pressure, exacerbated by the pandemic, have as we are all too aware, left the hospitality sector teetering on the brink of collapse. Lockdowns, energy cost spikes, inflation, rising interest rates, an outdated business rates model, and burdensome

government taxation on duty and VAT have collectively contributed to a wave of closures, leaving many businesses on the brink of ruin. Yet, despite these challenges, the industry has displayed remarkable resilience, navigating choppy waters with determination and innovation, which is always made me proud to be associated with it.

However, the absence of substantial support from the government remains a glaring omission in the sector's struggle for survival. Chancellor Jeremy Hunt's failure to extend meaningful assistance to pubs and bars has not gone unnoticed. While the recent surge in sales provides a glimmer of hope, it does not absolve the government of its responsibility to provide comprehensive support to an industry that is integral to the social fabric of the nation.

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

TELEPHONE:

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With a general election looming on the horizon, the pressure on political parties to address the needs of the hospitality sector has never been greater.

FAX: 01202 552666

And speaking for myself I would say that all politicians must move beyond the rhetoric and ambiguity that they feed us on a daily basis, outlining concrete plans to support the industry through tangible policy measures. I have not heard a single politician highlight as we go into the election what their personal opinion or their party’s policy is with respect to the hospitality and licensed on trade sector.

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

We cannot afford to let the fate of countless pubs and bars hang in the balance while politicians engage in political posturing.

The recent uptick in sales may indeed signify a turning point for the beleaguered hospitality sector, but true recovery can only be achieved through collaborative efforts between industry stakeholders and the government, a government working with the sector instead of tying one hand behind its back.

One thing remains abundantly clear, we must keep the pressure on, if they want our vote they have to earn it and by that they have to tell us what their intentions are if and when their party comes to power.

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN

The future of the UK pub trade hangs in the balance, and it is incumbent upon our elected representatives to rise to the occasion and provide the support that this vital sector so desperately needs.

Once more I would ask you to please do 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

Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

I can always be contacted at edit@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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“Super Saturday” & St. Patricks Day Bring Welcome Sales Boost to Pubs Issue 205

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The categories which saw an uplift in transaction volumes include: • Pubs and Bars: Up 19 per cent, vs the average Saturday in 2024 • Restaurants: Up 5.7 per cent, vs the average Saturday in 2024 The hospitality industry has welcomed the boost after a challenging February when the Barclays Consumer Spend report showed that restaurant spending was down -13.4 per cent last month, with many Brits opting to stay in instead of dine out.

Growth in spending at bars, pubs and clubs in the month was at its lowest level (1.1 per cent) since September 2022.

SPEND BOUNCING BACK Karen Johnson, Head of Retail at Barclays, said: “Pubs and bars will undoubtedly be hopeful that Saturday’s result will set the tone for the rest of the year. With many major sporting events taking place this summer – including the Olympic Games, UEFA Euro 2024 and Wimbledon – we may see consumers’ non-essential spending bounce back as we approach the warmer months.”

The news that the hospitality sector has enjoyed a March sales uplift was further confirmed with the news that St Patrick’s Day also provided a massive sales boost.

THREE CHEERS It was “Three cheers for the Apostle of Ireland” as St Patrick’s Day 2024, which took place on Sunday (17 March), boosted the UK’s pubs, bars and restaurants by £81.3 million, up from £78.9m the year before.

The celebrations for the St Patrick’s Day weekend started on Friday and continued through to the day itself on Sunday the 17th with sales across the 3 days up +3.3% versus the same weekend in 2023. In addition to

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this, the weekend was +11% up versus every other weekend in 2024 thus far, which was a real result for the hospitality industry that has struggled to see any real momentum as yet this year.

The weekend drove a total of 27m pints of draught beer and cider with c.4.5m pints of stout consumed across the 3 days. Overall, the trade saw strong growth in Ale, Cider, Stout and World Lager as consumers celebrated the ‘craic’ with friends and family.

The average pub served 1,077 pints of Draught Beer & Cider over the course of the weekend, equating to a £3,301 income generator. This was an extra +106 pints sold per pub versus an average weekend this year.

Last year, St Patrick’s Day fell on the Friday and became one of the biggest sales days of the year – this year we saw Saturday driving the highest sales as many outlets capitalised on both the Super Saturday of the Six Nations finale along with many St Patrick’s Day events.

England had the thirstiest fans drinking an extra 126 pints, with Scotland a steady second drinking an extra 96 pints but Wales fans had clearly given up on the tournament and drank 72 pints less than average.

FOOTFALL GROWS Overall footfall to pubs grew in line with volume with the weekend +2.9% vs. 2023 driven by strong increases on Saturday & Sunday. Saturday saw growth in City Centres and Suburbia as groups gathered for St Patrick’s Day and the Rugby, whilst Sunday was all about Rural & Suburban areas.

People stayed even longer with the average consumer dwell time growing at a total level to 135 mins vs.

131 mins in the same week last year (+3.1%). City Centres and Suburbia benefitted the most, as all locations grew consumer visit length over the weekend.

Oxford Partnership’s CEO, Alison Jordan, commented: “The weekend’s sales were a great result for the On Trade and exactly what the hospitality sector needed – here’s hoping the Easter weekend will continue this trajectory and show equally strong results.”

New Staffing Models and Embracing More Technology – How Hospitality Will Change 4

CLH Digital

Issue 205

By Nicolas Ferrary, UK Managing Director, Brigad (www.brigad.co) Another budget gone and the hospitality industry heaves a collective sigh of disappointment with another missed opportunity to back the industry.

With no support forthcoming the industry is now facing tough challenges and decisions to ensure it not only survives but will be in a position where it can thrive once more.

It is obvious it cannot do this by relying on State support, so the hospitality sector must look at itself and elsewhere for solutions that will enable it to be more flexible and agile, so it can adapt to situations quickly.

Hospitality businesses can no longer afford to maintain the status quo – they have to be creative in finding answers.

solution for their staffing needs. Businesses can also bring in specialists with unique or hard to source skills that can help them expand their offering.

Since the pandemic, there has been a rise in the number of workers going freelance to enable them to choose a work life balance. These individuals want to have control over who they work for and when. In hospitality, this might mean not having to do ‘graveyard’ shifts, or having to choose between work and family first, which has a disproportionate impact on women.

Changing these working practices can enable more women to return. It also needs to see the rise of more women in decision-making positions, as this will also have a positive effect.

Those businesses that adapt to the blended workforce model effectively should see the rewards.

The second trend that hospitality businesses need to adopt is to be more innovative and embrace technology solutions that can reduce costs and increase revenue to aid that bottom line.

More than 6,000 hospitality venues closed in 2023, while annual new openings continue to fall as a result of the ‘cost of doing business’ crisis.

Fortunately, the bars, restaurants and hotels that are facing the biggest impact are blessed with creative and innovative individuals to help shape the future of how businesses are run.

Cost rises in energy, in food and in labour are hardly going to drop, so the sector needs to look at embracing technology more if it wants to be more streamlined.

What does that future look like?

“Improving efficiency through technology can have a significant impact on your bottom line. Using apps to complement strategic actions should be part of every hospitality business operation,” says Brigad’s UK MD Nicolas Ferrary.

To ensure venues are flexible and can be agile to the ebbs and flows of business, they firstly need to be creative with staffing solutions.

Latest data from the Office of National Statistics showed there were 112,000 hospitality vacancies at the end of 2023, which is far higher than pre-Covid levels.

Enticing people back to the industry is a top priority. However, the traditional model is going to have to change and there will be a shift to a more flexible and cost-efficient workforce model.

This can be achieved through adopting a blended workforce, where businesses operate with a select number of permanent staff, which is then supplemented with skilled freelance hospitality workers.

This model of working, which has been steadily expanding over the past decade or so, will become more universal.

One of the key advantages for businesses is they can strategically optimise their operations to be more agile in the face of uncertainty. By relying on self-employed professionals during peak times, businesses can ensure they have the right number of staff with the right skills, without the burden of long-term commitments.

For businesses operating on tight margins, especially small businesses, a blended workforce is a cost-effective

Technology already plays a part, Brigad’s hospitality freelance platform being one example.

Brigad has identified technology that is already available now that can assist businesses. This is the future of hospitality. It isn’t a fad but they are must haves.

The notion of relying on current cost-heavy methods is over. The hospitality business of the future will be more reliant on technology. Businesses can already use apps or programmes that can do the following: • Optimise stock management • Reduce sourcing costs • Adapt menus • Minimise Waste • Manage staff efficiently • Control your energy Given the pace at which technology advances, the early adopters that get on board now are the ones that will benefit the most. They are the ones that will have better margins, be more flexible and adapt to industry changes.

BII Licensee Of The Year 2023 Quarter-Finalists Announced!

The British Institute of Innkeeping (BII) is delighted to announce their QuarterFinalists for this year’s Licensee of the Year Award (LOYA).

Since the launch in January this year, those working in the licensed trade were encouraged to enter to showcase their businesses, sharing how they have continued to diversify and develop their businesses to become more sustainable and thrive.

With well over 300 licensees being nominated by colleagues, customers and friends as worthy contenders for the award, the particularly high standard of entries received this year made it even more difficult for the team of judges to decide on the QuarterFinalists.

Selected from the field of over 300 entrants, the Licensee of the Year QuarterFinalists have reached this far in the awards based on their fantastic applications, coupled with social media and web assessments carried out by the BII team.

The next step involves HGEM, partners of the BII Licensee of the Year Award, sending out mystery diners and drinkers to each of the Quarter-Finalists.

Steve Alton, BII CEO commented: “Our Licensee of the Year Award is the most prestigious & hard-fought

award, showing the excellence in our sector. We are delighted to have had so many entries in 2024, despite the challenges that our sector has faced over the last few years, showing, as ever, the resilience and commitment of our licensees.

“We are proud that these awards offer a value-added experience to all those involved with business insight and the chance to evaluate their businesses at every stage, from mystery diner visits and feedback, right through to our final judging day at Sky HQ. “The best of luck to everyone involved this year and I look forward to meeting our finalists in June for their final judging day.”

The BII will announce their Semi-Finalists in April, who will then receive a visit and interview at their premises with Head Judges, Amanda Hemming and Ashley McCarthy to help decide on the final six!

All six finalists will be presented with a trophy at the BII Summer Event on 18th June, where the winner of Licensee of the Year 2024 will ultimately be crowned.

The 2024 Licensee of the Year Quarter-Finalists can all be found on the BII website in this link > https://bit.ly/BIILOYA24

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

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

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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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

2023 Pub Closures Hit “Decade High” Issue 205

Pub closures increased to the highest level in over a decade last year, as 769 businesses entered insolvency, up from 518 in 2022, according to research by accountancy firm Price Bailey.

The data, which was obtained under the Freedom of Information Act, revealed that 769 pub businesses entered insolvency in 2023, up from 518 in 2022. This equates to an average of 2.1 closures a day, up from 1.4 per day in 2022.

However, the figures donot account for the closures of individual pubs by managed groups that did not enter insolvency. In total, there were 38,175 pubs in the UK at the end of 2023, down from 41,015 a decade earlier.

Price Bailey said a convergence of ufavourable factors was affecting the hospitality sector, including the high cost of energy, labour and wholesale food and drink.

Pub goers disposable income has been squeezed, the firm said, while the industry was also hit by interest rates rising to a 5.25% peak by the end of 2023, and the government’s £18bn energy support package for businesses tapering off from the end of Q1.

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“While there are some glimmers of hope, underlying trading conditions remain challenging and rising labour costs continue to exert strong pressure on margins,” said Matt Howard, head of Price Bailey’s insolvency and recovery team.

“The inflation rate for pubs crept up again in January and hopes of an early rate cut appear to be receding. The first quarter is a much slower trading period for pubs, and while sales growth was impressive in December, many pubs are struggling to turn a profit.

“Many pub businesses piled up barely manageable levels of debt during the pandemic lockdowns and rate hikes are tipping an increasing number into the red. The longer rates stay at current levels, the more pubs are likely to close their doors for good.”

But on a more positive note, he added: “Even though many large pub chains and independent pubs are struggling, innovative new market entrants, such as pubs owned by craft breweries, and theme pubs, such as the Boom Battle Bar chain, are successfully shaking up the industry.”

Only A Pavement Away Announces The Appointment of Evangeline Harbury as Charity Ambassador

Only A Pavement Away, the industry charity aiding prison leavers, veterans and those facing homelessness find employment in the hospitality sector, has announced the appointment of renowned chef, food stylist, recipe developer and home economist Evangeline Harbury as its newest ambassador. Evie will be supporting Only A Pavement Away by driving awareness of the charity’s work across the sector to cultivate vital fundraising, while also helping with several of Only A Pavement Away’s renowned campaigns and fundraising events.

Having worked in restaurants, bakeries, cafes, pubs, and hotels over the last 16 years, Evie has invaluable industry knowledge, and a profile and network that will no doubt help the charity reach new employer partners and supporters.

One of Evie’s most notable previous roles was as a Home Economist on Full Time Meals with Marcus Rashford and Tom Kerridge, a campaign run by Rashford and Kerridge creating pocket friendly meals and shining a serious light on the national issue of child food poverty.

Evie joins other brilliant chefs and industry experts who advocate for the charity, such as Michelin starred

chef Tom Aikens who was made a Patron of Only A Pavement Away in 2023.

Evie’s experience will be a real asset in growing awareness of the charity across the sector, ultimately driving vital fundraising to help Only A Pavement Away reach its ambitious goal of supporting 9,250 people by 2029, with a cumulative ROI of c. £473 million added to the UK economy.

Greg Mangham, Only A Pavement Away CEO and founder, said: “Evie’s knowledge and understanding of the hospitality industry will be invaluable in helping to build awareness of the support we offer. With her help we will be able to reach even more people facing challenges and help them into meaningful careers within the sector. I am absolutely thrilled to have Evie join our incredible team of people”.

Evangeline Harbury said: “The hospitality industry has always been very close to my heart, and throughout my career I have tried my best to give back and support those who need it most. I believe Only A Pavement Away does such amazing work for the sector so I am delighted to be able to support these efforts and excited to see what 2024 will bring”.

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CLH Digital

Issue 205

Pushing the Envelope - Why It Pays To Have a Holistic View of Card Payments

ADVERTORIAL FEATURE

By Phil Edwards, Head of Merchant Services Portfolio, Lloyds Bank Cardnet® SIZE DOESN’T MATTER Many businesses want an omni-channel payments approach, and this supports our motivation to be able to offer a holistic view of payments, which can really help serve as a commercial advantage.

Cardnet can evolve with an individual business; comfortable with operating as effectively for small independents, as it can for large corporates.

It means that any changes to payment needs can be met seamlessly – whether that’s switching from in-person to online payments, looking at multi-currency payments, or buying into a complete omni-channel solution.

IT'S ALL ABOUT THE DATA

In a world where businesses are increasingly facing pressure on resources and margins, having the right payment systems partner becomes crucial.

Payment services are one of the most fundamental parts of a business’ finances, but they’re also an area that’s rapidly changing. Artificial Intelligence, digitisation, and predictive analytics are already starting to make a difference to how businesses operate and how they plan.

Business owners in the hospitality sector are calling out the emerging trends. From the rise of online and remote payments, to increases in travel and tourism, the use of cards as a payment mechanism, the need for payment software that supports exceptional customer service and card payments which integrate with other financial products and services.

One of those needs is understanding how digital transformation can create opportunities for your business. Being able to use and optimise your data is a great example. While data is fast becoming one of the most valuable assets you have, being able to access it easily, and analyse and understand what it means for your business can still be a challenge.

Cardnet have the tools to deliver a business management solution that is expressly designed to make running your business easier because they have data sitting at the top table.

You may know your customer by name, or what they look like, but our systems can help you better understand their actual behaviour, creating a more robust customer profile, and help you take a deeper dive into what they’re actually spending their money on.

The insight from your own customer data is great, but it can be backed up by broader data from our wider group. We touch more than 25% of the UK card market, which creates access to some strong trend information about where customers are spending, which in turn might be the extra push you need to get ahead of those trends everyone is talking about. We can share that insight with the businesses we support.

A 360 DEGREE VIEW

new technology emerges, and payment habits start to evolve, finding efficiencies when margins are tight and customers are watching every penny can really make a difference to growth and how successful your business becomes.

With an increasing 360degree view of real-time payment activity across every point-of-sale channel, and a full range of payment solutions to choose from, security is also important. No business can afford to lose money, or reputation, which is why secure data processing and fully PCI compliant payment devices is a must, regardless of who you work with. The Cardnet platform has a 99.9999% uptime* providing reassurance for you, your business, and your customers.

Taking the worry out of payment acceptance means you can focus on delivering great service, secure repeat custom, and support your ambitions to grow and hopefully thrive in even the most challenging of environments.

Some 35 years of experience in supporting hospitality businesses of all shapes and sizes with card payments has gone into developing Cardnet so that it continues to meet business’ requirements now and in the future.

We’re proud to support UK hospitality businesses be a part of that future.

Lloydsbank.com/cardnet *Based on the Cardnet platform maintaining 99.9999% uptime covering the 12 month period from January 2023 to January 2024.

Cardnet® is a registered trademark of Lloyds Bank plc.

Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation

It’s clear that the card is still king when it comes to payments, but as

Authority under Registration Number 119278.

Raise A Glass: Be At One’s ‘Best In Glass’ Competition Crowns UK Champion same time, given there was such a high level of talent. When they announced my name for the first place, I couldn’t explain my feelings, it was truly an honour to be amongst such skilled bartenders and such an enthusiastic crowd.

Now, I eagerly await the World Class final, and I am confident it will be equally amazing.”

This month saw the return of bar group Be at One’s nation-wide cocktailmaking competition, Best In Glass, and last week it was announced that a UK champion has been crowned, alongside not two but three runners up.

The legendary return of the Diageo-supported Best In Glass cocktail competition saw a record-breaking number of entries this year, with 142 Be At One attendees, all competing to win the ultimate title of best original hand crafted cocktail. What’s more, entrants were competing for a very impressive concoction of goodies ranging from cash prizes, all expenses paid travel, and of course a fast track to Diageo’s World Class GB semi-final competition.

The competition was fierce, with talented Be At One mixologists from across the country showcasing their skills. First runner up was Abbie Conner, Holding General Manager at Norwich Be at One, who impressed the judges for a second year in a row with a delectable Singleton Whiskey based cocktail named ‘Dufftown’s Singular’.

Taking place in their flagship venue on Regent Street for the 4th year in a row, the competition saw an incredible day of impressive skills and eclectic personalities battle for the top spot, with four lucky bartenders coming out on top.

Be At One Spitalfields Advanced Bartender, Kadir Akkus, was crowned the winner of the famed cocktail making competition, not only bagging himself a fast-track ticket to the World Class GB semi-finals, but an all expenses paid trip to Shanghai, plus £2000 VAT-free cash. Kadir wowed the judges with his ‘Island Harmony’ creation, a Casamigos tequila-based inspired by his older brother.

Kadir commented: “Participating in the ‘Best in Glass’ competition was such an incredible and fun experience. The moment I found out I had made it to the finals was just incredible. I felt proud and nervous at the

The competition saw an even tougher contest than ever, as two mastermixologists took third place. James Anstiss of the Brighton venue and Kieran Gibbs from Be At One Reading claimed the prize, winning £500 each plus a limited-time spot on the BAO menu Carrie Nelmes, Head of Marketing, said: “This was one of our most exciting competitions yet – the atmosphere was electric and booming – and that’s what Be At One is all about. The fun, the laughter and the camaraderie displayed by all those who participated and attended was commendable. The event encompassed everything that Be At One stands for, and we cannot wait to do it all again next year.”

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

Drinks Sales Spring Back To Year-On-Year Growth Issue 205

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match between England and Ireland.

On Premise drinks sales burst back to life in the first full week of March, thanks to milder Spring weather and big sporting occasions.

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the week to last Saturday (9 March) were 5% ahead of the same week in 2023. It raises hopes for bright Spring and Summer trading after tough trading conditions in January and largely flat sales in February.

Sport and better weather made it another good week for Long Alcoholic Drinks (LAD) categories, with beer sales up by 8% year-onyear and cider rising 11%. Soft drinks (up 7%) had their most positive week for a while, and wine (up 6%) was also strong. The spirits category (down 7%) had yet another negative week, although the figure was the second best since new year.

Sales were up year-on-year on six of the seven days of the week.

Standouts included Sunday (3 March), when the Manchester football derby helped drive growth to +13%. Midweek matches—plus favourable weather comparatives after a snowy March in 2023—powered increases of 12% and 9% on Wednesday and Thursday (6 and 7 March). Friday (8 March) brought growth of 3%, aided by an Anthony Joshua boxing match, and only Saturday (9 March) recorded a small year-on-year decline of 1%, despite the benefit of the Six Nations

“After the challenges of January and February it’s great to see drinks sales starting Spring in good year-on-year growth,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “It will hopefully provide a springboard for big On Premise occasions like St. Patrick’s Day and the Easter bank holiday weekend. With events increasing in importance to overall footfall, it will be key for operators and suppliers to make the most of these by creating great experiences around them that will bring consumers out into the trade.”

Greene King Is Giving Away 100,000 Free Pints… But Only If It Rains Crouch to launch its free pint offer.

Brits across the nation can grab a free pint at their local Greene King pub as soon as the first drop of rain falls in Manchester from 25th March.

He said: “Having experienced playing football at the highest level for England, I know how much the nation loves their sport and hates the weather, so it’s no surprise to see that’s what people chat about at the pub most.

As a weather-obsessed nation, research by Greene King to mark the first day of spring revealed that despite over eight in ten Brits (81%) believing rain is quintessentially British, almost three quarters (74%) claim that it puts them off going out and socialising. Those least likely to go out are Gen Z, with 85% citing they’re less likely to go out if it’s wet.

“I’ve also had my fair share of playing in wet conditions and seen firsthand how it can impact sport, and with my height, when it rains, I feel it before most people do.

To encourage the nation to step outdoors and into the showers and to mark March 2023 being the wettest March on record for 40 years, this year, leading pub company and brewer Greene King is celebrating the rain with its biggest ever free beer giveaway.

According to research, Manchester has been crowned the UK’s wettest city, with over 1 in 5 of the nation claiming it’s the place that rains the most in the entire country.

“There’s no better place to go on a rainy day than a cosy pub to enjoy a well-earned drink, I’ll be on tenterhooks looking out for the rain on Monday, with 100,000 free pints up for grabs, there’s only one place I’ll be heading when the rain drops start to fall.”

Image: Greene King

So, to launch Greene King’s free pint offer, a nine-foot-tall pint glass shaped rain drop detector will be situated at Great Northern Warehouse in Manchester city centre from Monday 25th March.

Once Manchester experiences it first drop of rain onto the pint glass, the detector will light up and the free pints deal will be activated in Greene King pubs up and down the country, so Brits can head to their local participating pub to shield from the rain and quench their thirst.

With the nation’s go to topics of conversation over a tipple being sport (56%) and the weather (49%) to chat about down the pub, Greene King has enlisted Former England footballer and avid pub lover, Peter

Despite the Great British weather being stereotypically wet and miserable, over four in ten (44%) Brits admit they still don’t like the rain and over three quarters of the UK (75%) reveal weather as the most typically ‘British’ topic of conversation.

Clair Preston-Beer, Managing Director for Greene King Pubs, said: “Since March 2023 was the wettest March on record, we decided to mark the beginning of spring by offering the nation 100,000 free pints in our Greene King pubs nationwide to celebrate rather than commiserate the first drops of rain, because let’s face it, it won’t be the last of the wet weather!

“With over four in 10 (41%) saying a free pint would cheer them up on a rainy day, it was a no-brainer for us to announce our biggest ever pint giveaway, as we all love a freebie, but the stats show not all of us love the wet weather!

Government Funded Apprenticeships “Positive News” For Hospitality Sector Issue 205

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Taken together, these measures are expected to enable up to 20,000 more apprenticeships, primarily for young people, and is part of our plan to build a stronger economy and deliver a brighter future where hard work is rewarded and young people get the skills they need to succeed in life.

UKHospitality has welcomed the government’s apprenticeship reform package, stating changes will “benefit both businesses and employees”.

In his first economic speech since the Spring Budget, the Prime Minister set out a major package of reforms to support businesses to deliver more apprenticeship places, cut red tape for SMEs and leverage more private investment in female founders at the Business Connect conference.

This also builds on our record of transforming apprenticeships over the last decade. Since 2010, we’ve helped 5.7 million people start an apprenticeship, working with employers to develop almost 700 new high-quality standards and increasing the funding for apprenticeships to over £2.7 billion from next year.

The Government will fully fund apprenticeships in small businesses from 1st April by paying the full cost of training for anyone up to the age of 21 – reducing costs and burdens for businesses and delivering more opportunities for young people to kick start their careers.

Kate Nicholls, Chief Executive of UKHospitality, said: “The people who work in hospitality are the beating heart of our sector and are the reason we can provide quality food, drink, experiences and service.

This will remove the need for small employers to meet some of the cost of training and saves time and costs for providers like further education colleges who currently need to source funding separately from the government and businesses.

“Investing in people is so important and it’s one of the reasons we see so many people progress through the sector, going from bar to board in a matter of years.

The move is underpinned by an additional £60 million of new government funding for next year, guaranteeing that where there is demand for apprenticeships from businesses, the government will ensure there is enough funding to deliver them.

“The changes to apprenticeships announced by the Prime Minister today are very positive. Removing the fee for non-levy payers and expanding the definition of SMEs will all benefit smaller businesses. Increasing the levy transfer amount to 50% will free up more funds to be used for training, rather than being left unused.

From the start of April, the government will also increase the amount of funding that employers who are paying the apprenticeship levy can pass onto other businesses. Apprenticeships can currently be funded by a levy paying employer transferring up to 25% of their unused levy to a different employer.

“Overall, there is much to be pleased about, and these changes will benefit both businesses and employees.

Under the new measures, large employers who pay the apprenticeship levy will be able to transfer up to 50% of their funds to support other businesses, including smaller firms, to take on apprentices. This will help SMEs hire more apprentices by reducing costs and enabling more employers to get the skilled workers they need while unlocking more opportunities for young people in a huge range of sectors, industries, and professions.

Hundreds of large levy-paying employers have already taken advantage of the opportunity to transfer their unused levy funds to other businesses. As of [December 2023], 530 employers including ASDA, HomeServe and BT Group have pledged to transfer over £35.39 million to support apprenticeships in businesses of all sizes since September 2021.

Taken together, these measures are expected to enable up to 20,000 more apprenticeships, primarily for young people, and is part of our plan to build a stronger economy and deliver a brighter future where hard work is rewarded and young people get the skills they need to succeed in life.

This also builds on our record of transforming apprenticeships over the last decade. Since 2010, we’ve helped 5.7 million people start an apprenticeship, working with employers to develop almost 700 new highquality standards and increasing the funding for apprenticeships to over £2.7 billion from next year.

Prime Minister Rishi Sunak said: Growing up in my mum’s pharmacy, I know first-hand how important small businesses are. Not just for the economy, but as a driver for innovation and aspiration, and as the key to building a society where hard work is always recognised and rewarded.

Whether it’s breaking down barriers and red tape for small businesses, helping businesses hire more young people into apprenticeships and skilled jobs or empowering women to start up their own businesses – this government is sticking to the plan and leaving no stone unturned to make the UK the best place to do business.

“However, the reality is that the entire apprenticeship system is structurally broken. The levy itself needs reform to allow businesses more flexibility with funding and I would urge the Government to make that a central pillar of its skills agenda.”

On top of this, SMEs will be supported to invest and grow through a £200 million extension of the Growth Guarantee Fund, helping 11,000 small businesses to access the finance they need.

At the Autumn Statement we protected over one million small businesses from a business rates increase for the fourth consecutive year. We are now supporting small businesses for the next five years with the cost of their business rates through a £4.3 billion package. This includes freezing the small business multiplier at 49.9p for a fourth consecutive year, saving an average shop £1,650, and protecting over a million rate payers from a 6.6% increase on their bills.

We have extended the Retail, Hospitality and Leisure business rates relief for a fifth year, meaning 230,000 properties will receive a 75% relief, up to a cap of £110,000 per business. This support is worth £2.4 billion and will protect small businesses including cafes and high street shops, and meaning the average independent pub saves over £13,000. The Small Business Rates relief has also taken over 700,000 businesses out of paying business rates completely.

Last month, the Department for Business and Trade held the first meeting of the newly established Small Business Council which acts as a powerful voice for small businesses within Government and has been tasked with overseeing three key areas for small firms – access to finance, skills and support as well as removing barriers.

The Help to Grow campaign website has also been relaunched and refreshed, as a one-stop shop for SMEs to find the information they need to grow and scale up. This includes helping small firms to clearly identify what funding they can access, helpful webinars as well as the basics of how to set up a business for the first time.

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.

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Issue 205

National Nutrition Month: The Importance Of Promoting Health And Wellness Within Event Hospitality

By Richard Dewey, Executive Head Chef at Billesley Manor Hotel and Spa (www.billesleymanor.com) Annually throughout March, National Nutrition Month aims to raise awareness surrounding the importance of making informed food choices and developing healthy eating habits.

In recent years, consumers have become more health conscious and actively seek nutritious options when dining out. In a 2022 survey from the Food Standards Agency, it was found that 33% of participants would like to see healthier options in restaurants and bars. Therefore, it’s important to provide a range of dining options so that guests know they can still make informed, healthy choices when eating out, reducing the connotation that dining outside the home, such as at an event, opens itself to ‘unhealthy eating’.

From weddings to corporate events, it’s important to ensure that all event menus cater to diverse preferences while maintaining nutritious value. Ideally, each dish should be crafted using homegrown or locally-sourced ingredients, ensuring captivating flavours with inherent health benefits. Nutrition is a critical part of health and development and is related to improved well-being, stronger immune systems, lower risk of non-communicable diseases, and longevity.

People attending events may have various dietary restrictions or preferences, including vegetarian, vegan, gluten or lactose free diets. Offering nutritious options

ensures that attendees with specific dietary needs can find suitable and satisfying meals, promoting inclusivity and ensuring everyone feels catered to.

Events also have the opportunity to set a positive example by prioritising health and wellness through food offerings. By showcasing nutritious menus, event organisers can inspire attendees to make healthier choices in their own lives, leading to long-term benefits for individual health and well-being.

Furthermore, many nutritious food options align with sustainable food practices. By choosing sustainable menu options, event organisers can reduce their environmental footprint, support local farmers and producers, and contribute to a more sustainable food system.

With a strong focus on sustainability, our hotel has its own kitchen garden where we grow a selection of fruits, vegetables and herbs. This helps us to reduce our carbon footprint whilst providing the opportunity to learn and explore creativity in the kitchen.

At Billesley Manor Hotel, we recognise the integral role that nutrition plays in overall well-being and are dedicated to providing guests with nourishing options that cater to diverse dietary needs and preferences, particularly at our wedding and corporate events.

As the Executive Head Chef at Billesley Manor, I can’t stress enough how important nutrition is in not only promoting the health and wellness of guests but also showcasing event venues as leading the way in catering to consumers’ evolving food choices, helping them stand out from the crowd.

Richard Dewey is the Executive Head Chef at Billesley Manor Hotel. With a rich background in the hospitality industry, his expertise lies in managing a successful culinary team and crafting innovative dining experiences.

Individual Restaurants Announces Partnership With Children’s Charity Dreams Come True

Individual Restaurants, operators of Piccolino, Restaurant Bar & Grill, Riva Blu and Piccolo has today announced the start of a year-long charity partnership with children’s charity, Dreams Come True.

Helping to make dreams come true for children and young people who are living with a disability, serious illness or a life-limiting condition, Dreams Come True is the only wish-granting charity in the UK that focuses solely on supporting children living in the highest areas of deprivation.

The Group’s partnership with Dreams Come True is rooted in the shared belief of looking after people and families, giving everyone the unforgettable experience that they deserve, and reaffirms Individual Restaurants’ commitment to make a positive impact in the communities it serves nationwide.

Throughout the year, Individual Restaurants will take part in a number of fundraising events and activities, all to raise money for Dreams Come True.

Already, at Piccolino restaurants, the group has successfully introduced its Bambino menu, catering for adventurous young foodies to dine like grown ups with half sized portion for half the price. For every child’s meal sold, the team donated £1 to Dreams Come True during half term.

In April, 20 of the Individual Restaurant staff, including CEO Andrew Garton, have set themselves the ambitious challenge of running the London Marathon to raise funds for the charity. In preparation, the team ran a 12 mile race from Piccolino Wilmslow to Piccolino Caffe Grande in Manchester on Saturday 16th March.

All funds raised throughout the year will go towards helping children across the country. 4.2 million children are living in poverty across the UK – that’s 29% of all children – and with the cost-of-living crisis and soaring inflation, families are struggling to make ends meet. With any families that are faced with extra costs

due to having a child with additional needs, the help from Dreams Come True can be lifechanging.

Andrew Garton, CEO at Individual Restaurants, said: “Everyone at Individual Restaurants is proud to partner with Dreams Come True this year, a charity close to a lot of our teams’ hearts. Their work in delivering moments of magic for underprivileged kids is invaluable and makes a major difference for little ones who’re experiencing some of the most difficult situations imaginable.

“Over the course of the year, our teams at Piccolino, Riva Blu, Piccolo, and Restaurant Bar & Grill, aided by our diners, will be taking part in a variety of fundraising events which will make the dreams of many more children come true over the course of 2024 and beyond. We’re incredibly proud to partner with such a deserving charity and can’t wait to explore ways in which we can develop this partnership with one of the country’s most important charitable causes.”

Lisa King, CEO of Dreams Come True, said: “It’s a pleasure to partner with Individual Restaurants this year.

Corporate partnerships like this make such a considerable difference in raising valuable funds for charitable work. Individual Restaurants’ values of delivering incredible experiences for families really align with those for us at Dreams Come True, and we’re truly grateful for all the efforts of the team so far.

“Delivering incredible experiences for children and families is at the heart of what they do in their restaurants, and we’re looking forward to seeing what creative fundraising events will take place this year. It’s great to already see the collective passion from the team and generosity from who have already been enjoying dishes from the new children’s menu which donate to the charity. We’re looking forward to seeing what the rest of the year will bring.”

NTIA and Institute of Hospitality Announce Strategic Partnership In a major move, the Institute of Hospitality has forged a strategic partnership with the Night Time Industries Association (NTIA), with the aim that the collaboration will assist both member organisations in better supporting their members on key industry issues.

butions. This partnership isn’t merely about alliances; it’s about leveraging expertise to bolster our members’ resilience and prosperity. Through enriched resources and inclusive dialogues, we pave the way for a stronger, more vibrant hospitality landscape.”

With the hospitality profession still under economic pressure, struggling to find staff and businesses fighting to survive on a daily basis, in the UK and beyond, the partnership announcement comes after the Institute last month helped raise the profile of the NTIA’s campaign to email MPs to cut VAT ahead of the Spring Budget.

“Together, with the Institute of Hospitality, we illuminate the path forward, ensuring our industry thrives and flourishes.”

Although the industry didn’t receive an economic lifeline in the Chancellor’s Budget Statement, the collaboration helped raise the profile of the industry’s need for urgent action and provided its members with a channel to voice their opinions.

The NTIA’s mission to ensure a comprehensive understanding of the benefits that the Night-Time Industry brings to the UK and beyond believes the new partnership with the Institute of Hospitality will help promote the significant and positive impacts of the vibrant profession on society as a whole. Opening up inclusive and informed discussions across the diverse segment of the industry to a much wider audience.

Michael Kill CEO NTIA says, “As CEO of the Night Time Industries Association (NTIA), I am thrilled to announce our strategic partnership with the Institute of Hospitality. In an industry facing immense challenges, this collaboration is a beacon of hope. Together, we amplify the voices of our members, advocating for crucial support, professional development and understanding from policymakers.”

“Our recent efforts to advocate for VAT cuts showcased the power of collective action. Though we didn’t secure immediate relief, we ignited conversations and empowered our community to speak out.”

“Now, united with the Institute, we elevate our mission to champion the Night-Time Industry’s vital contri-

The Institute of Hospitality, who represent over 16,000 global hospitality members from students to senior executives, alongside many brand-name businesses, are a professional industry body committed to providing lifelong learning and raising standards across the diverse industry.

The Institute’s CEO, Robert Richardson FIH MI was quick to point out that the latest strategic partnership isn’t the Institute moving into the political space. “Our partnership with the NTIA is about bringing different expertise together and providing broader support to our collective membership. Both organisations bring different skills to the table and working together can only strengthen our passion to help our members feel supported and access a range of educational resources previously unavailable to them.”

Working collaboratively to support professional development resources, training and welfare is already a passion of the NTIA and aligns with the Institute’s purpose.

“The Institute is passionate about the industry and its members, and the synergy between our two organisations can only help the industry and our members become stronger” commented Richardson.

The partnership’s activities throughout the year are set to focus on live events and online CPD activities, with further announcements due in the coming weeks.

Hospitality Creates Light and Life for UK High Streets Issue 205

UKHospitality champions importance of the sector for the regeneration of high streets at House of Lords Built Environment Committee.

Responding to the Built Environment Committee’s call for evidence at its ‘High Streets in towns and small cities’ inquiry, UKHospitality highlighted that hospitality businesses across the country play a key role in the regeneration of the country’s high streets, creating the foundations of an area in which people want to live, work and invest.

UKHospitality Chief Executive Kate Nicholls said: “Hospitality and high streets have a symbiotic relationship. At their heart, they both deliver services for their local communities – for those who live, work and visit high streets in towns and small cities across the country.

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“Hospitality venues create light and life on high streets throughout the day and through to the evening. The industry plays a huge part in regenerating town centres, from reinvigorating disused sites to working closely with local BIDs to provide services for the community.”

During the evidence session, UKHospitality also raised the need for more support from Government in order for the industry to continue to play a vital role on high streets and in communities.

UKHospitality continues to urge Government to review the current business rates system, calling for root-and-branch reform to rebalance the system

Consumers Seek Food & Drinks That Improve Mental Health Study Reveals Consumers today lead more demanding lifestyles that drain their energy levels, fueling the need to relax and rejuvenate. As a result, they are proactive in seeking products that can support mental wellbeing. Brands are, therefore, working to develop ingredients that can ease stress and improve mental health, says GlobalData, a leading data and analytics company.

Meenakshi Haran, Lead Consumer Analyst at GlobalData, comments: “The incidence of poor mental wellbeing is at its highest today with consumers generally feeling more stressed and anxious as they deal with challenging economic and social conditions. Indeed, mental wellbeing is a major concern (extremely/quite concerned) for American consumers as attested by 50% of respondents in a recent GlobalData survey”.

Conscious of the negative health implications of an imbalanced lifestyle, many concerned consumers are paying greater attention to their emotional wellbeing and quality of life. Ingredient manufacturers have taken notice of

Evolution Fryers and Filter Units

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

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this growing consumer pursuit of food and beverages that can help them relax and rejuvenate.ood, and relaxation.

Haran continues: “Millennials and Generation Y (58% each) are the most concerned about their mental wellbeing, compared with other generations in the current situation*. This trend is driven by health-conscious consumers who are concerned about the impact of diet on mental health.”

Haran concludes: “This high concern motivates consumers to improve diets, carefully consider what ingredients are inside food & drinks, and seek lifestyle changes. Novonesis, a joint venture between Chr. Hansen and Novozymes unveiled a new ingredient, the MindAble 1714 probiotic designed to manage stress, targeted at the food industry. Food & beverage brands should consider launching products using innovative ingredients to align with consumers expectations.”

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New Immigration Changes – The Impact on the UK Hospitality Sector 14

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Issue 205

By Gurjit Pall, immigration solicitor, Thorntons (www.thorntons-law.co.uk) With a general election looming, the UK Government has embarked on a host of changes to the immigration system that will have far-reaching implications for employees and employers alike.

One of the most controversial proposals is plans to increase the minimum salary threshold on 4 April 2024 for Skilled Worker visas from £26,200 to £38,700 per annum.

When implemented, it will have an especially detrimental effect on the hospitality sector which continues to struggle with Brexit and the ongoing challenges posed by the COVID-19 pandemic.

According to the Office for National Statistics, there were 112,000 vacancies in the hospitality sector at the end of 2023.

Known for its diverse workforce, the hospitality sector attracts professionals from around the world, contributing to its vibrancy.

Currently, employers in the hospitality sector who hold a valid UK sponsor licence can sponsor international workers in many roles, for example as a chef or bar manager, under the Skilled Worker visa route at the minimum salary rate of £26,200 gross per annum.

From spring, however, employers will have to pay sponsored workers in these roles a minimum salary of at least £38,700 gross per annum – an increase of nearly 50% - to meet the requirements. As part of the transitional arrangements, the UK government has confirmed that where a sponsored worker is currently on the Skilled Worker visa route or applies before these changes come into effect, they will be able to rely on the

current visa rules. These arrangements offer businesses one last opportunity to benefit from the current salary requirements by assigning a Certificate of Sponsorship to a worker on or before 3 April 2024 and the sponsored worker would have up to three months to submit a visa application.

Over the longer term, the elevated salary requirement for the Skilled Worker visa route will make it more challenging for businesses, particularly smaller ones, to attract and retain a skilled workforce. It may also have a disproportionate impact on businesses in more remote locations, such as those in the Highlands, which will struggle to keep pace with more metropolitan businesses where salaries are greater to mitigate against the higher cost of living.

The repercussions of Brexit, the lingering impact of the COVID-19 pandemic, and economic uncertainties are already causing closures across the UK, with more than 6,000 pubs, clubs and restaurants shutting their doors last year.

The plans to increase the salary minimum threshold for Skilled Workers will be a further bitter blow, particularly following recent changes to international student visas. Since 1 January 2024, international students are no longer permitted to sponsor family members to the UK – unless they are studying on a postgraduate research course or a course with government-funded scholarships. With student family members permitted to work full-time hours in the UK, restrictions on their numbers will ultimately reduce the talent pool for employers.

UK hospitality employers concerned about the effect of immigration changes should reconsider their hiring plans and speak to their advisers. Acting now could avoid the expected increase in operational costs around sponsoring international workers and provide certainty at a time when the sector needs it most.

Transformational Refurbishment of Fettercairn Inn Bucks Trend for Rural Pubs The newly opened Roebuck Inn at Fettercairn is bucking a national trend for rural pub closures. The refurbished Inn, which once played host to Queen Victoria and Prince Albert, has opened following a luxury revamp to the lounge, bar and restaurant.

Formerly known as The Ramsay Arms, the building was mothballed by previous tenants in August 2022.

An estimated 750 British pubs will close their doors in the first half of 2024, with pubs and bars in Scotland closing at twice the rate as those in England. However, The Roebuck Inn is going against the trend for increasing rural pub closures.

Over 20 new job roles have been created by the opening of The Roebuck Inn including that of general manager Brian Caithness. The Inn is part of the neighbouring Fasque House Estate family.

Brian Caithness, general manager says, “We are delighted to be welcoming diners to The Roebuck Inn following the transformation from The Ramsay Arms.”

“It has breathed new life into a shuttered and somewhat run down business. Rural pubs and inns may be on the endangered species list in some rural towns, but here in Fettercairn we’re investing in the community and delivering for the local economy with new jobs for those living in the region as well as attracting visitors to the village. A pub can add so much to a local community – it’s a social anchor, generating income and employment as well as giving pleasure in socialising.”

“We have been overwhelmed by the positive response we have had from locals and visitors alike since we opened our doors. We are proud of our food and drink offering and our team’s commitment to providing great service and hospitality.”

The Plant-Based Zone Returns To Food & Drink Expo With the prevalence of plant-based food growing significantly within the food & drink market, Food & Drink Expo aim to shed light on this booming sector through their dedicated Plant-Based zone, home to vegan and plant-based products.

Supported by The Vegan Society and Chirpea, the zone returns after a successful launch in 2023 to showcase some of the very best vegan and plantbased products the UK sector has to offer, including a range of meat alternatives, snacks, drinks, ingredients and just everything plant! Big names exhibiting include Suma Wholefoods (Stand CC210), BioVit (Stand EE211), Moving Mountains (Stand BB228) and Novameat (Stand FF210).

Food & Drink Expo also has an exciting line-up of sessions covering a range of industry-impacting topics, highlights include:

WHERE NEXT FOR PLANT-BASED? The panel of experts in this session will debate the future of the plantbased category, identifying the challenges and opportunities that lie ahead.

HEATHER MILLS: TAKING BACK CONTROL VBites founder Heather Mills sits down for an exclusive interview with The Grocer to discuss everything plant and the future of VBites.

Across five content theatres, a variety of expert panels will call on some of the industry’s biggest names for their take on the sector’s most pressing challenges. Planet Organic’s founder Renée Elliott, UK&I MD of Innocent Drinks Sam Akinluyi, CEO of FareShare George Wright and Better Nature Tempeh’s Co-Founder & CEO Christopher Kong are just a few of the panellists scheduled to appear at the event.

Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show, The Forecourt Show and The Restaurant Show will form part of the UK Food & Drink Shows, encompassing the whole spectrum from food development, grocery to specialist retail, wholesale, hospitality and foodservice.

To find out more and to register for your free pass, visit: www.foodanddrinkexpo.co.uk

Inflation Falls as Food Costs Drop Issue 205

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Inflation fell to 3.4% in February, the lowest level for two and a half years, driven largely by a slowdown in the pace of food and restaurant price rises.

“We must not forget that this still means prices are continuing to rise, albeit more slowly, and hospitality businesses continue to face the brunt of those price rises.

Data from the Office for National Statistics (ONS) revealed food prices were almost flat this year compared with a large increase in 2023, while restaurant and café price rises also slowed.

“Yet more costs are being piled on in just under two weeks when both labour costs and business rates rise considerably.

ONS chief economist, Grant Fitzner, said: “These falls were only partially offset by price rises at the (fuel) pump and a further increase in rental costs.”

“It’s disappointing that the Government is proceeding with an above-inflation increase in business rates and this, combined with wage increases, will pile the pressure on businesses, who are trying to keep a lid on price increases for customers.

Kate Nicholls, Chief Executive of UKHospitality, said: “Inflation falling to its lowest level in almost two and a half years is a significant milestone and I’m hopeful this trend will continue.

“I hope this drop in inflation will provide a boost in consumer confidence and also prompt further economic good news, particularly through a cut in interest rates.”

Toque d’Or Finalists Revealed With The Winners Set To Embark On Trip Of A Lifetime ®

Nestlé Professional has announced this year’s Toque d’Or competition finalists, following an action-packed Heats round which saw 48 students go head-to-head in a series of intense challenges across two days, at The Grand Cookery School in York.

Branded Dessert Ingredients, after watching a masterclass from Nestlé’s senior confectioner, John Costello, and Cherrytree Bakery’s New Product Development Manager, Martin Hargreaves.

Katya Simmons, managing director Nestlé Professional UK&I said: “We were delighted this year to host the Heats at The Grand Cookery School, a perfect venue for any budding chef or restaurateur to learn and develop their skills. Guided by our team of expert judges, the competitors set an incredible standard across both days and the high-level of talent on display was truly impressive. Our 12 finalists are in for an incredible experience during Finals Week, so I wish them the very best of luck and most importantly, to enjoy and make the most of their experience.”

Nestlé Professional’s Business Development Chef, Paul Hawkins, oversaw the BOH competition during the Heats, offering his expertise on plant-based diets. And 2023 BOH Toque d’Or finalist now guest judge, Emily Simkins, supported the students throughout the challenges.

The 48 students who competed at the Heats enjoyed an unforgettable learning experience and expert mentoring from the competition judges. BOH competitors were tasked with replicating a nutritious and sustainable plant-based main course created by executive chef Tom Booton who, in 2019, became the youngest chef to head up the kitchen at The Grill at The Dorchester. GARDEN GOURMET’s® Sensational™ Pulled Fillet was used as the hero ingredient in his dish.

Tom Booton said: “I was so impressed with the competitors; their passion, hard work and determination really shone through in all the tasks we set them. They carry many of the key qualities needed to be successful in our industry and so it was difficult to separate them. It came down to the smallest of margins which just shows how competitive this year’s cohort has been.

“A huge congratulations to each of the competitors advancing into the Finals where they’ll continue on this incredible learning experience. And a huge well done to all the students who took part. Personally, it’s extremely positive to see just how much young talent we have to look forward to as an industry.”

Furthermore, BOH competitors created a gastro pub style dessert using Nestlé Professional’s range of

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FOH competitors served these dishes to 48 guests during lunch service across the two-day challenge together with wine and coffee. Supporting the students with a masterclass in wine and customer service were former FOH Toque d’Or winners, Antonia MacFarlane and Sophie Taylor. Competitors also learned about the complexity of coffee including how the growing region, grind size and brewing methods can impact the overall taste profile, in a masterclass delivered by Nestlé Professional coffee training specialists, Aaron Dunn and Jo Walsh. 2023 FOH Toque d’Or winner and now guest judge, Joshua Kerr, supported students during the series of challenges.

Joining the judging panel for the Finals will be award-winning chef and restaurateur, Tommy Banks, and winner of the 2023 Gold Service Scholarship and footman at The Royal Household, Jupiter Humphrey-Bishop.

Looking ahead to Finals Week, Tommy Banks said: “With just over one month to go, the countdown to Toque d’Or 2024 Finals Week is well and truly on. After leaving the 2023 competition feeling inspired by the hard work, dedication and passion of the competitors, I’m really excited to be returning as judge in 2024.

“This is an action-packed stage of the competition that offers each student a learning experience of a lifetime on so many levels. Personally, I’m really looking forward to meeting this year’s cohort and getting the opportunity to mentor them on crucial topics such as sustainability and provenance, before the week culminates with the ultimate Fine Dining challenge.”

Charting the Course for Sustainable Business Travel 16

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By Laura Busby, Commercial Director, Good Travel Management (www.good-travel.co.uk)

Building sustainability into business travel programmes is no longer a ‘nice-to-have' but a necessity in today’s increasingly environmentally conscious world.

A recent study revealed 53 percent of workers would prioritise companies that actively support sustainable travel initiatives over those that do not. Businesses could be losing out on top talent if they don’t incorporate sustainability into their travel plans.

While the upfront costs of transitioning to sustainable practices may appear daunting, organisations must question if they can afford to overlook the imperative of sustainable travel.

In this article, I explore how businesses can pave the way to building sustainable business travel programmes.

THE NEED FOR SUSTAINABILITY IN BUSINESS TRAVEL 2023 was confirmed as the “Warmest on record, driven by human-caused climate change”.

Choosing accommodations should involve verifying their sustainability practices such as reusing towels and bedding, opting for renewable energy, avoiding single-use plastics and sourcing locally. RFP criteria should also include awards for sustainability, social value contributions, transparency about environmental footprints and effective carbon data management.

A comprehensive corporate sustainability travel policy educates travellers on sustainability, detailing a company’s environmental policy, the travel approval and bookings procedures and details the annual objectives to build a case for it, increasing their pliancy in changing travel habits and managing expectations.

Travel management companies (TMCs) have the experience and expertise to build out a comprehensive and personlised travel policy, tailored to empower travellers to make more sustainable choices at the point of booking.

NAVIGATING OFFSETTING AND AVOIDING GREENWASHING While sustainable aviation fuel (SAF) is a positive step forward, experts agree there’s a long way to go before it becomes a viable option.

Carbon offsetting and removal can be a legitimate means to mitigate the climate impact of corporate travel and hospitality, but without accurate carbon data there is the risk of greenwashing.

This should come as no surprise as it has long since been predicted by Ed Hawkins’ Warming Stipes, showcasing the startling increase of average global temperatures since 1850.

To navigate carbon offsetting and removal, while avoiding greenwashing claims, companies should prioritise carbon reduction through sustainable travel policies, choose credible offset policies that are carbon-data backed and verifiable, provide transparent reporting quantifying how climate change is offset, avoid hyperbolic and misleading claims of carbon neutrality, continuously monitor and adjust strategies according to the latest carbon data and educate stakeholders.

Tourism, including business travel, is responsible for 8-11 percent of the world’s carbon emissions, while transport related carbon emissions associated with global travel will grow by 25 percent in 2030.

Through carbon data analysis and measurement, carbon offsetting and removal can be viably set and achieved with realistic like-for-like swaps, ensuring claims are substantiated by real-time data.

MAKING POLICIES GREENER

MANAGING CARBON DATA AND SETTING TARGETS

Implementing greener policies is crucial for guiding businesses and stakeholders towards sustainability in travel.

Managing carbon data and setting targets is a crucial step enabling businesses to make informed decisions aligned with sustainability policies, demonstrating a commitment to reducing the negative climate impact of corporate travel and ensuring the effectiveness of sustainability policies.

To lower carbon emissions, these policies advocate for choosing trains or electric vehicles over planes, favouring fewer but longer trips and selecting accommodations with genuine sustainability accreditations. They also promote direct fights and virtual meetings as alternatives to reduce greenhouse gas (GHG) emissions.

And every small change helps.

Engaging stakeholders is fundamental to achieving sustainability goals because managing and measuring carbon data, alongside target setting, is an effective way to secure stakeholder buy-in, ensuring the long-term success of sustainability policies and objectives.

Planes emit 4.84 times more GHG than trains, while opting to travel by train instead of driving will generate ten times fewer GHGs than the equivalent journey by car.

Through correct reporting and forecasting, cost-savings are achieved, risks are properly managed, positive brand reputation and market-leadership status are earned and regulatory compliance is adhered to.

Incorporating environmental, social and governance (ESG) criteria into the Request for Proposal (RFP) process ensures a sustainable travel supply chain, supporting eco-conscious businesses and simplifying the task for travel managers to commit to sustainability in future travel programmes.

Today, digitalised and centralised data management applications and tools make this process more transparent, efficient and cost-effective. By storing historical and real-time data in a centralised platform, future sustainability policies can evolve to be even better aligned with contemporary sustainability and climate needs.

Gosport Pub Gets A £239,000 Refurbishment The White Horse, on Nobes Avenue in Gosport re-opened on Friday 8th March following a major investment of £239,000.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a transformational internal and external refurbishment to give the White Horse a brand-new look and fresh décor to appeal to all the local community.

Inside, the pub has received new furniture, fixtures, fittings and flooring throughout as well as a full redecoration to the main bar area, function space and games room to give it a vibrant and contemporary feel. Outside, the pub features updated lighting and signage to greet customers and has received an exciting garden revamp to include a new lawn, wooden benches and pontoon lighting providing a more modern, welcoming look.

Operator of The White Horse, Philip Coleman, said: “Opening night was brilliant! It was amazing to welcome all our customers, old and new, to the newly transformed pub and it was great to be able to show off everything that the White Horse has to offer.

The feedback we’ve received from the community so far has been incredible, and we can’t wait to see them again soon!”

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at the White Horse looks fantastic and I’m pleased that the opening night went so well! This was a really well-deserved result for the team following all their hard work to make the pub a success.

On behalf of the Proper Pubs team, we would like to wish Philip every success for the future in making The White Horse a vital community hub.”

Welsh Pubs Invited to Apply for Grants to Provide Local Services Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services, is supporting projects in rural areas across Wales after receiving a grant of £25,000 from The Royal Countryside Fund.

Pubs can apply to the Pub is The Hub’s Community Services Fund for a small grant to help provide much needed local services and amenities in rural areas across Wales. This could include a wide range of diversification projects such as village stores, community cafes, IT Hubs, allotments and libraries. The Ty’n Llan in Llandwrog in North Wales, was the first pub to be supported in diversifying its services as part of the programme for Wales. Expert help and a Community Services Fund grant from Pub is The Hub was provided to help support the pub’s calendar of social events, groups and volunteer opportunities.

The grant helped with the purchase of equipment to assist these groups, including a crock pot, soup warmer, bingo machine, portable PA, IT equipment, PlayStation, iPad, and garden tools. The Pub is The Hub grant has

also helped to support the lunch club for the over 60s, quiz and bingo evenings for all the community, and the local clubs including a young people’s group.

Huw Jones, treasurer of the community benefit society Menter Ty’n Llan, which runs the pub, said: “Working with Pub is the Hub has enabled us to invest in much needed audio and video equipment which has been invaluable in supporting the work of our Youth group. This has encouraged regular participation by young people who have been able to develop their digital skills and have fun at the same time – all helping to ensure that our community pub and hub is used by the widest possible range of people.”

Wales regional advisor for Pub is The Hub Malcolm Harrison said: “Whilst we’ve made great progress so far with some amazing projects supporting rural communities in Wales we still need pubs to come forward to take advantage zf our funding window.” He added: “Great opportunities like this don’t come along very often so we would advise any Welsh publicans to think about the benefits of diversification.”

Mental Health in Hospitality: The Hidden Cost of Unaddressed Employee Wellbeing - Is AI a Solution?

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By Sarah Baldry, VP of People at Wysa (www.wysa.com)

The hospitality industry has alarmingly high rates of mental health issues in the UK, with individuals in this field significantly more likely to suffer from mental health problems compared to other sectors. The Institute of Hospitality reports that 4 out of 5 hospitality professionals report having experienced at least one mental health issue during their career. Our own research reveals that a third of employees across the UK have symptoms of anxiety and/or depression that warrant clinical investigation. This indicates a looming crisis of mental health in the hospitality industry and beyond.

It's evident that numerous workplace stressors in hospitality, such as erratic work schedules, prolonged working hours, the pressure of customer service, and often lower pay compared to average, contribute to poor mental health. The hospitality industry also faces unique challenges, including the prevalence of temporary contracts, the pressure to provide outstanding customer service, and the impact of customer feedback on job security. These factors exacerbate the mental health issues faced by the workforce.

At the same time employers in this sector often find themselves unprepared to address employee mental health, possibly due to inadequate training and awareness among senior leaders, as well as uncertainty about their responsibility in managing these issues and fear of legal ramifications.

In hospitality, mental health issues pose a significant risk. Employees might experience depression or anxiety, leading to decreased motivation and potentially reaching a crisis point. The consequences of unaddressed mental health issues are far-reaching, affecting not just the employees but also their colleagues and customers.

Mistakes due to mental health struggles can lead to accidents and injuries, impacting the quality of service and resulting in potential legal and financial repercussions for employers.

The economic impact of unaddressed mental health issues is substantial, costing an average of £455 per employee annually in absenteeism, lost productivity, and staff turnover. For a sector as vast as hospitality, this translates into billions in aggregated costs.

To mitigate these risks, the hospitality industry must take proactive steps to address mental health. Typically we look at cultural changes and preventative wellness, which includes training managers to recognize and respond to signs of mental distress, creating a culture that encourages employees to seek help, and providing access to mental health resources.

We need to look at policy and protection. There's currently no mandate to document suicides or mental health risks as workplace incidents. Whereas it seems abundantly clear that these are very real concerns that the working environment exacerbates, and such are issues that need addressing in a structured and systematic way.

That takes time, and action is needed now. As well as cultural shifts and wellness activities we need an approach that addresses mental health support in a robust way, doesn’t require people to recognize their symptoms, and that alleviates the pressure on managers to monitor every individual. This is where technology can come in. Digital health technology, such as AI-based mental health apps, can offer anonymous, accessible support, helping to reduce stigma and provide immediate assistance. They provide in the moment assistance essential when working long shifts or abnormal hours, such as is common in hospitality. They provide SOS tools that immediately direct an individual to resources and support they need when facing crisis. And the best are clinically validated, rooted in evidence that they work, acting as an AI bridge between preventative wellbeing and crisis escalation. Implementing such technology, in tandem with a comprehensive approach to mental health that involves the entire industry, can significantly impact employee wellbeing. They are scalable and flexible, meaning that workers in both small and large companies, at whatever level, can benefit from support. And employees want them - 81% of those we spoke to said they would prefer to engage with a clinically validated mental health app than Human Resources. Because as much as we like to think otherwise, stigma and fear still exists.

The hospitality industry must recognize that addressing mental health is not only something a moral imperative but also a strategic necessity. Integrating advanced digital health solutions like AI mental health apps with an overarching organizational commitment can transform the industry's approach to mental health, enhancing both employee wellbeing and operational efficiency. The cost of inaction is too high, both in terms of human suffering and economic loss. It's time for the hospitality industry to embrace innovation and make mental health a priority for its sustained success.

Revealed: The Best-Rated Celebrity Side Hustles, According To Google Reviews airport, a bottle of champagne, and a box of chocolates on arrival.

• Ian McKellen’s pub The Grapes in London is the celebrity side hustle attracting the best reviews, with a score of 72.17% excellent Google reviews.

• Charlotte Church’s retreat, The Dreaming in Wales, ranks second with 67.30% excellent reviews.

• Hakim Ziyech’s Taco Taco ranks third with 67.13% excellent reviews.

New data has revealed the top 10 best-rated celebrity hospitality side hustles in the U.K.

Hotel Football in Manchester is at number six, with 62.87% excellent reviews. Manchester United legends Gary Neville and Ryan Giggs, alongside their 1992 teammates Paul Scholes, Nicky Butt and Phil Neville, opened Hotel Football in 2015. The football-centred hotel can cost from £411 for a two-night weekend stay.

At number seven is Neil Morrissey’s pub, The Plume of Feathers in Stoke-on-Trent, which has 60.43% of excellent reviews. The Men Behaving Badly actor’s pub features classic mains such as braised brisket ale pie and fish and chips, all priced at £16.50.

The research conducted by side hustle experts at Wealth of Geeks analysed a list of celebrity-owned and invested hospitality businesses in the UK to establish which places are the best rated by the average total percentage of excellent reviews on Google Reviews.

Ian McKellen’s pub The Grapes in London has topped the list of celebrity-side hustles receiving the best reviews from the public, with a rating of 72.17% excellent reviews. The pub is not only owned by a renowned figure but is also one of London’s oldest establishments. Charles Dickens was a regular visitor and even featured the pub in his novel ‘Our Mutual Friend’.

Singer Charlotte Church is in second place with The Dreaming retreat in Wales. The retreat scored a 67.30% excellent review rating and is described on its website as a pioneering and uplifting wellness retreat set in the scenic heart of Wales. A three-day weekend retreat stay can cost from £540 to £1,344 per person.

Footballer Hakim Ziyech’s Taco Taco in Shoreditch comes in third place, with an excellent score of 67.13%.

Taco Taco is a Mexican gourmet food restaurant and takeaway. It was founded in 2023 and is entirely inspired by a love for tacos.

Adam Rickitt’s Dexter & Jones in Cheshire ranks fourth, scoring 64.67% excellent reviews. Dexter & Jones is a craft beer, artisan gin, and fine wine bar and shop that offers over 800 different craft beers.

Tennis player Andy Murray and his wife are just behind in fifth place with 63.23% excellent reviews for the Cromlix Hotel in Sterling. The five-star luxury stay can cost from £702 a room for a two-night weekend stay, with the option to upgrade to a £250 arrival package. This includes a transfer from Edinburgh or Glasgow

In eighth place is singer James Blunt with his London Gastropub, The Fox and Pheasant, which has received 57.57% excellent reviews. The Chelsea pub’s snacks and starters include crispy squid and hoisin duck tacos, while mains include dishes such as salads and cheese and ham hock pie.

Guy Ritchie’s Lore of the Land in London is in ninth, with a rating of 54.97%. The pub and restaurant are spread over three floors and offer a contemporary English food menu.

Finally, rounding off the list in tenth place is The Libertines’ hotel. The Albion Rooms has 54.77% excellent reviews and is based in Kent. Along with hotel rooms and bars, there is a state-of-the-art recording studio for hire with an on-hand sound engineer.

A spokesperson for Wealth of Geeks commented on the findings: “Establishments owned by celebrities as a side hustle has emerged as a prominent trend in the hospitality industry, and it’s interesting to see what the public thinks are the best-rated.

“The range of celebrities who have ventured into the hospitality sector varies from football legends to musicians and actors, which demonstrates how attractive it is as a business opportunity. However it’s also a risk, because poor reviews from customers could do more than just impact people’s opinion of the establishment, they could also damage the celebrity’s brand and persona. Therefore the celebrities who feature at the top of this list will be pleased their side hustles are proving popular with the public.”

Scottish Government Repeating Mistakes With ‘Vague’ Circular Economy Bill Issue 205

The Circular Economy (Scotland) Bill will increase costs for businesses and deter customers the Scottish hospitality sector has warned.

The bill will give Ministers powers to set local recycling targets and set statutory targets for delivery of a circular economy to measure progress in reducing waste and the nation's carbon footprint.

From 2025, the Scottish government will set new circular economy targets to at least 2030. New targets will include consumption, reducing waste, reuse and recycling locally and nationally, and will consider both material-specific and emission-based targets. In addition, a monitoring and indicator framework will be developed over 2024/25.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “Hospitality businesses had hoped the Scottish Government had learnt from its previous mistakes of introducing legislation devoid of essential details.

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“The Circular Economy Bill proves that isn’t the case, to the extent that we’re going through the exact same motions we did with the Deposit Return Scheme. Like DRS, all we do know is that this Bill will ramp up costs for businesses.

“The entire sector was clear months ago that more detail was needed in the Bill to provide clarity on what it is the Scottish Government is trying to achieve, including through the introduction of a charging regime on single-use items.

“Instead, businesses are none the wiser on what charge may be levied against single-use cups and other items and what the funds might be used for.

“We’ve been here before. This is no way to treat hospitality businesses that deliver billions to the Scottish economy and employ hundreds of thousands of people. We urgently need the Scottish Government to provide further information on the proposals included in the Bill and engage rapidly with the sector.”

Bidfresh Reveals Latest Trends Expected to Dominate 2024 Out of Home Market Campbell Brothers, Direct Seafood and Oliver Kay joined forces to release its latest Fresh Trends Report to ‘support and inspire’ their wide-ranging customer base.

Despite multiple challenges presented by the current trading environment, operators, caterers and chefs have continued to overcome them by utilising fresh produce to create inspired dishes for their menus.

The Juice Fresh Trends Report 2024 showcases how the sector can use top quality fresh ingredients that are reasonably priced and tie in with consumers' dining expectations. Research shows that despite the UK slipping into recession, consumers still want to treat themselves and have high expectations when eating out.

Combining the expertise of greengrocers, fishmongers and butchers, as well as working alongside chefs, managers and menu planners, The Juice Fresh Trends Report 2024 helps operators identify opportunities for growth, whilst keeping consumers engaged and excited. The key trends include: authenticity; provenance on a plate; mind, mood

and body and value for money.

Jodie Gamson, senior marketing manager for Bidfresh, commented: “I’m pleased to see that despite unfavourable financial circumstances, consumers still see eating out as an integral part of their life, along with supporting British farmers by favouring local produce, and remaining mindful about the impact the foods they eat have on their physical and mental wellbeing.

“It has been a challenging few years for our British farmers and growers, so to see consumers take a top interest in supporting them is reassuring as we continue through 2024. The trends will challenge chefs to showcase their culinary knowledge and skillset whilst also considering how to adapt to consumers who are making more mindful eating decisions.”

The report includes information on star products, recipe inspiration and insight into current consumer behaviours as well as menu trends within the world of fresh.

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

Issue 205

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.

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.

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

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

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

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

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

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

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

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

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

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

National Paella Day: The Top 10 Paella Spots in the UK and Ireland The national food of Spain, and one of the most recognisable dishes in the world will be celebrated next week as we approach Paella Day on the 27th of March.

Online gambling company Betway have carried out research in order to reveal the 10 best paella spots in the UK based on Google Review and Tripadvisor data.

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The research looked at over 40 of the highest rated paella spots across major cities the UK and Ireland, who were then ranked in an index based on their Average Google Review Rating and the percentage of their Tripadvisor reviews that are 5 and 4 stars.

The top 10 spots based on this ranking are as follows:

Edinburgh lands three places in the top 10 with tapas3, La Casa Dalry and La Sal all featuring with index scores of over 57 out of 100. When it comes to Ireland, although none of the analysed spots feature in the top 10, the research revealed that Las Tapas de Lola in Dublin is the number one place for paella in Ireland with an index score of 56.34 out of 100.

The research ranks El Rincon in Bristol as the number one paella spot in the UK and Ireland with an index score of 64.40 out of 100 and the only spot that was analysed with a Google Review rating of 4.8.

For further details of national pilot they visit https://blog.betway.com/casino/top-paella-spots-in-the-uk-for-national-paella-day/

Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub 6. CAPITALISE ON LOCAL PRIDE

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:

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 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.

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 high-

7. SOCIAL MEDIA TIE-INS 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 visibility 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 overall experience by catering to the tribal nature of sports fandom.

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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Bristol, Glasgow And London Are Among The Best Cities For Independent Takeaways In The UK A new report from global fintech company SumUp, has revealed the best cities in the UK for independent takeaways to thrive.

Bristol, Glasgow and London are the top three cities in the UK for independent takeaways.

The study took into consideration numerous factors including the number of independent takeaways in each city and their average review score.

In recent years, there has been a bigger spotlight placed on independent businesses, as consumers become more conscious of their local communities and the impact their purchasing behaviour has on the environment.

With the market size of takeaways in 2023 now £22.4 million, thousands of Brits are now setting up their own independent takeaway businesses across the country.

Looking at the number of independent takeaways and their average reviews, SumUp has revealed the best cities in the UK for independent takeaways based on the number of takeaways* in each location and the average review score of the business.

Bristol has been dubbed the best city for independent takeaways, according to the data, with a grand total of 142 takeaways across the city. Not only does Bristol have a huge variety of takeaway options for locals to enjoy, but the average review of these takeaways was also an impressive 4.33 out of five, giving it an overall score of 2.51 and making it one of the best reviewed set of fast food spots in the whole of the UK.

independent takeaways to choose from. Despite having more takeaways than Bristol, the businesses’ average review was 4.18, just slightly lower than that of Bristol’s indie fast food spots.

TOP 10 CITIES FOR INDEPENDENT TAKEAWAYS:

London rounds up the top three cities for independent takeaways, home to 136 independents. Whilst this number is lower than expected, given the capital’s size, the ranking didn’t take into account the numerous chain or franchise takeaways in London. The diverse independent takeaways in the capital score a respectable 4.30 and cover practically every single cuisine, making it a takeaway wonderland for food lovers.

Corin Camenisch, Product Marketing Lead, at SumUp comments: “We’re rooted in supporting independent businesses beyond financial technology. By understanding and spotlighting the best cities in the UK for businesses to thrive, we’re aiming to provide valuable insights to entrepreneurs. Whilst the sheer number of independent businesses in each city is a crucial part of our research, the quality of the businesses reflected by customer reviews is a powerful indicator of both success and satisfaction within each city.”

Glasgow, home of the deep friend mars bar, is another independent foodie hotspot, with a whopping 158

JD Wetherspoon Reports Record Sales As Costs Fall JD Wetherspoon, has recorded an eightfold increase in profit in the first half of the year, according to interim results for the group published today (March 22).

Its total turnover rose by 8.2 per cent to £991million in the halfyear period, with like-for-like sales jumping by almost 10 per cent thanks to rising food and drink orders, and have continued growing since then, up 5.8 per cent in the seven weeks to 17 March, while total revenues are a third higher on 2015 levels.

Commenting on the results, Tim Martin, the Chairman of J D Wetherspoon plc, said: “Sales continue to improve. In the last 7 weeks, to 17 March 2024, like-for-like sales increased by 5.8%.

“The company continues to be concerned about the possibility of further lockdowns and about the efficacy of the government enquiry into the pandemic, which will not be concluded for several years.

“In contrast, the World Health Organisation (WHO) reported on its findings in 2022.

“Professor Francois Balloux, director of the UCL Genetics Institute, writing in The Guardian, and Professor Robert Dingwall, of Trent University, writing in the Telegraph, provide useful synopses of the WHO report: “The conclusion of Professor Balloux, broadly echoed by Professor Dingwall, based on an analysis by the World Health Organisation of the pandemic, is that Sweden (which did not lock down), had a Covid-19 fatality rate “of about half the UK’s” and that “the worst performer, by some margin, is Peru, despite enforcing the harshest, longest lockdown.”

“Professor Balloux concludes that “the strength of mitigation measures does not seem to be a particularly

strong indicator of excess deaths.”

“The company currently anticipates a reasonable outcome for the financial year, subject to our future sales performance.”

Robyn Duffy, senior analyst for consumer markets at RSM UK said: “It’s positive to see a strong set of interim results from JD Wetherspoon, particularly against the current operational backdrop for hospitality operators. Rents, rates, energy hikes and wage costs have pummelled margins in the sector, and where retailers have been able to pass on rising costs successfully to consumers, hospitality operators have struggled to do the same for fear of dampening trade further.

“With like for like sales up 9.9% year on year, Wetherspoons is outperforming the general pub sector which saw like for likes up 5.7% on average between August 23 and January 24*. Eating and drinking out is now a much more considered purchase for consumers due to the cost-of-living. However, with a keen focus on core values, namely ‘the best product at the best price’, Wetherspoons is appealing to cash-strapped customers on the hunt for value.

“Looking ahead, the operational landscape remains tough, and the sector is being increasingly challenged by mainstream supermarkets. Having a pint at home can cost as little as £1, whereas the average cost of a pint in the pub is now £4.50. Despite this, Wetherspoons has emerged strong from their Covid-induced lull and is trading well through a challenging economic backdrop. With positive signs on the horizon including inflation easing, interest rates set to fall from summer and real wages forecast to grow for the rest of 2024, Wetherspoons is well placed to perform strongly out of the downturn.”

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

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

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

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

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

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

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

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

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

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

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Restaurant Manager of the Year 2024 Finalists Announced Last year’s winner Christie Hayes MIH, who is now Hotel Manager at Penmaenuchaf in Wales, was overwhelmed when she won the competition. “Since winning Restaurant Manager of the Year I have progressed my career and am now Hotel Manager at a stunning venue in Wales. I wish all the finalists the best of luck and hope they have as much fun this year as I did last year.”

The shortlist for the IoH’s Restaurant Manager of the Year 2024 (RMOY), sponsored by Menzies and The Hari, London will see twentythree semi-finalists battle it out for this year’s coveted title.

Now in its 14th year, the competition received applications from candidates from all corners of the UK. And for a second year, all the finalists will receive a special follow-up mentoring session from one of the RMOY judges.

This year’s judges have also been announced and include a formidable list of industry talent.

The RMOY shortlist finalists 2024 are: Luis Miguel Santos Carvalho - Marco Pierre Steak House, Leicestershire Sofia Chatzistergiou AIH - Cakes & Bubbles, London Wesley Davies - The Celtic Manor Resort, Newport, Wales Salvatore De Rosa - Kerridges Bar and Grill at Corinthia, London Olivier Fasolo AIH - Deloitte/ Compass UK & Ireland, London Michael Anthony Fiducia - Stirling's and Hurricane Bar, Royal Automobile Club, Surrey Eduardo Fernandez Gomez – Lima, London Tom Hanlon - Northcote, Blackburn, Lancashire Adam Hughes MIH - The Jetty, Harbour Hotel Salcombe, Devon Rizwan Khan AIH - Junsei Marylebone, London Domenico Kotori - BiBo Shoreditch, London Andrei-Sebastian Lixandru - Dormy House Hotel, Worcestershire Ingrid Maend - The Stratford Hotel, London Marco Joseph Mammone AIH - Buchanan Arms Hotel & Leisure, Drymen, Glasgow Nadia Nonnis - Compass UK & Ireland, Deloitte, London Antonio Palombo - Delta Hotels by Marriott Worsley Park Country Club, Manchester Alessandro Passaglia - Aviator Hampshire, Brasserie Restaurant, Farnborough Marco Pittella - Ham Yard Restaurant and Bar, Ham Yard Hotel, London Liam Simpson AIH - Gleneagles Hotel, Perthshire, Scotland Andrew Smith MIH - Fingal Hotel, by The Royal Yacht Britannia, Edinburgh Jessica Louise Thompson MIH - Mingary Castle, Acharacle, Scotland Baki Tzepetziou - Leonardo Royal Hotel London City, London Cameron Walker - The Tollemache Arms, Northampton All the shortlisted finalists had to show they fulfilled the role of Restaurant Manager, regardless of their job title. Showing they took responsibility for business performance and coordinated the operation of a restaurant.

The lucky shortlisted finalists will now progress to be judged on a range of tasks at The Hotel Café Royal on Friday 26 April 2024.

These will include being interviewed by industry professionals and tested on their Restaurant Management skills. With the top four candidates then asked to participate in a Restaurant Management Skills scenario in front of an invited VIP audience.

The day concludes with the live final, where the winner will be announced at the UK Restaurant Manager of the Year Winner’s Reception in front of industry guests, media, friends and family.

Aiming to acknowledge and reward the best in the industry, whether small individual boutique establishments, popular fine-dining sites or those part of a larger food and beverage operation, the competition has uncovered some formidable industry names in the past including Peter Avis FIH, GM at Galvin’s at Windows, who was the first person to scoop the title in 2009.

Led by the Chair of Judges Alper Zan MIH Food & Beverage Director, Celtic Manor Resort in Wales are: Roy Sommer FIH – Chairman, Food & Beverage Manager Association (FBMA) Ludovic Solmi - Hospitality Consultant, Food & Beverage Consultants Munya Badze MIH - Kent & Medway Youth System Volunteering Project Manager, NHS Kent & Medway Daniel Greenock - Director of Food & Beverage, Gleneagles Hotel Stephane Davaine - Front of House Operations, RBC Brewin Dolphin Ashley Shaw - General Manager, The Stratford Alan Tang MIH - Restaurant Director, Gouqi Jakob Gowin MIH - General Manager, Meliá White House Micaela Barlow FIH - Quality Director, HIT Training Matthew Randall FIH - General Manager, Searcys Max Lawrence FIH - Finance & Administration Director, Hospitality Assured Holly Hewett - Group Director of Marketing Apex Hotels Ama Ampofo FIH - Founder & Director, Bafowama Hospitality Inspirations Chris Maloney – Advisory Partner, Menzies LLP Congratulating the shortlisted finalists, IoH CEO Robert Richardson FIH MI said: “All the shortlisted candidates should be extremely proud to have made it this far in the competition. There is some amazing talent across the industry, and I can’t wait to see who will be crowned Restaurant Manager of the Year 2024. I would also like to say a massive thank you to our headline sponsors Menzies and The Hari, London, and to The Hotel Café Royal again for their kind support in hosting this event. The judges will definitely have their work cut out for them this year.”

Along with the trophy and prestigious title of Restaurant Manager of the Year 2024, the winner will also receive: A professional development programme designed around the winner, to assist them in their current role and develop their career A year of tickets to attend the top 2024 IoH events, including Above & Beyond and the Fellows’ Dinner One year’s membership of the Institute of Hospitality Plus more to be announced IoH Head of Events & Commercial Sarah Peters FIH who plans and organises the annual competition commented: “It is wonderful to see so many amazing restaurant managers come forward this year from all over the country and from so many different sectors of the industry. It is encouraging to see the excellent talent we have in the hospitality industry.”

She continued: “This year will be a hard-fought final, but all our talented semi-finalists will be supported by a RMOY judge to help them through their individual journey to the final. I wish all of them the best of luck.”

Tickets to the Institute’s Restaurant Manager of the Year 2024 Winner’s Reception are available. Please book at www.instituteofhospitality.org/event/restaurant-manager-of-the-year-2024-winners-reception/

The Mole Resort Welcomes Matt Pressman As General Manager Matt Pressman has joined The Mole Resort as general manager, bringing over a decade of experience to the new resort in the North Devon countryside.

Matt joins The Mole Resort from his most recent position as resort director at St Mellion Estate in Cornwall. Earlier in his career, Matt was general manager at Aria Resorts and held senior roles at The Warren Resort & Spa, part of the Haulfyn Group, and Village Hotels.

The Mole Resort launched last summer following a £25 million development by L+R Hotels which has a portfolio spanning the UK, Continental Europe, the US and the Caribbean. The resort has evolved from the former Highbullen Hotel.

Aimed at families, couples and groups, the 58-lodge resort offers a choice of two-,

three- and four-bedroom places to stay and is home to the UK’s first energy-positive lodge. On site, over 40 activities are on offer from pickleball and axe throwing to bushcraft.

Matt comments: “The Mole Resort is a unique destination spanning 125 acres. From a two AA Rosette restaurant to a wellness centre, golf course and range of facilities, its broad offering provides significant variety. I am excited to join the team and put it on map.

“Over the next twelve months, we will be focusing on driving awareness among our core audiences and working with partners to support and enhance Devon’s tourism sector. We are beginning the year in a strong position with a bold marketing strategy which includes TV advertising. 2024 will be a significant year for The Mole.”

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

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

Tourism Alliance Publishes Roadmap For A New Government Focus On Tourism 26

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The Tourism Alliance – the umbrella body for more than 75 UK tourism organisations has unveiled its new manifesto for tourism in the next Parliament, titled “Realising the Potential”.

IT ADDRESSES SEVERAL SHORTCOMINGS IN UK GOVERNMENT POLICY WITH A 20-POINT PLAN, GROUPED UNDER FOUR THEMES: • Making Travel Easier • Allowing Tourism Businesses to Thrive • Supporting Destinations, Places & Communities • The UK in a Competitive Tourism Marketplace Tourism is a large and vital component of the UK economy. After financial services, it is the most important generator of export revenue in the service sector. Pre-Covid, the tourism industry employed 3.4 million people in over 300,000 businesses spread across every constituency in the UK and it generated over £150 billion every year for local communities.

If a country gets its tourism proposition right, it is a powerful creator of jobs and prosperity. However, too often, UK government policy has not been directed towards helping it in such areas as visas, border security, employment, regulation, and VAT. According to The World Economic Forum, the UK ranks 116th of 117 countries in terms of price competitiveness, which is largely driven by high taxes imposed on visitors; and the country ranks 76th of 117 countries in terms of tourism policy prioritisation, down from 55th place in the previous survey.

allow European schoolchildren to be able to visit the UK with their ID cards. It costs nothing to enable young people to come and work in an industry desperate for their services. Tourism is the lifeblood of communities.

It is a vital component in the viability of local shops, restaurants and attractions. It sustains city centres as much as rural areas. It can be a platform for export-led prosperity. If it is to reach its manifest potential, we need political will.”

THE MAIN POINTS OF THE MANIFESTO ARE: Making Travel Easier Extend passport-free travel schemes for educational and cultural trips Simplify the visa application process to encourage visits from visa nationals Introduce a new low-cost, multiple-entry visa to encourage repeat visits Make some changes to ETAs before further roll-out to ensure the UK remains competitive Support sustainable tourism by tackling disruption on the railways Recognise potential disruption from EES and work with the EU and Member States to alleviate the problem Implement a new EU-UK Mobility Agreement as part of the Trade and Co-operation Agreement (TCA) review in 2026

ALLOWING TOURISM BUSINESSES TO THRIVE Boost domestic tourism by reforming package travel laws Reform current youth mobility schemes and significantly expand them to new countries Ensure that tourism is a viable and valued career path for young people Reform the Apprenticeship Levy rules so that businesses can better invest in people and skills Reform business rates to stop tourism businesses from bearing an unfair burden

SUPPORTING DESTINATIONS, PLACES, & COMMUNITIES

New research by the Tourism Alliance shows that central Government funding for tourism development and promotion in the UK is one of the lowest of the major global tourism destinations, with a spend of just £0.81 per person compared to an average of £5.88 across nine other competitor destinations surveyed. As a result of the low level of investment in international marketing and promotion, the UK receives just £391 per person in revenue from overseas visitors compared to an average of £689.

Local Visitor Economy Partnerships (LVEP) & Destination Development Partnerships (DDP) commitment and roll out with funding Support local authorities to invest in domestic tourism marketing and place-making Support coastal tourism by cleaning up our beaches and water Finally implement a new registration scheme for tourism accommodation

With Brexit, the UK could have become the undisputed shopping capital of Europe, but at the beginning of 2021 the UK closed its VAT Reclaim Scheme and became the only European country not to offer tax-free shopping to visitors. Retaining and expanding the Scheme to cover EU countries would have given the UK tourism and retail sectors a considerable competitive advantage in attracting visitors who would otherwise holiday elsewhere. Research by Oxford Economics calculated that reinstating and expanding the VAT Reclaim Scheme would boost visitor numbers to the UK by 1.6m per annum, supporting 44,000 jobs in tourism and retail, and a further 34,000 jobs in the supply chain. That would generate an additional £940m pa in tax, resulting in a net benefit to the Exchequer of £350m /year.

THE UK IN A COMPETITIVE TOURISM MARKETPLACE

Tom Jenkins, Chair of the Tourism Alliance, said: “Some of these proposals involve investment. Yet many of the crucial points involve no money. It costs nothing to improve our burdensome visa process. It costs nothing to

The Tourism Alliance’s annual Tourism Insights Conference will take place earlier that day, 9am-2pm, at the Royal Aeronautical Society, No.4 Hamilton Place, Mayfair, London.

Invest in VisitBritain’s international marketing to boost inbound tourism Establish a new tax-free shopping regime for international visitors Reduce the VAT rate for hospitality, events and attractions Resist calls for further taxes on tourism The Manifesto was officially launched on 19th March at the English Tourism Week Parliamentary Reception, hosted by the Tourism Alliance and The Family Holiday Charity.

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Products and Services

Issue 205

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Taking the Fear From the EHO Inspection Ask any food operation, and they’re likely to agree that an EHO inspection provokes feelings of anxiety and sleepless nights. But it shouldn’t - for establishments who audit carefully and have the right checks and processes in place, an inspection should be an opportunity to demonstrate their competence and secure that crucial 5 rating.

The Food Hygiene Rating Scheme (FHRS) relies on regular face to face meetings on the food premises which allows the EHO to see the facilities, ask questions and examine process, paperwork and general hygiene standards. Dependant on the evidence available during the inspection, the EHO will score the premises in three key areas and the rating will be awarded based on these scores.

Environmental health practitioners are a valuable source of information and advice and can help a food business shift their operation from good to great. The Safer Food Group have teamed up with a leading Environmental Health consultant to produce a comprehensive FREE training course to help food business managers assess their readiness for their inspection, available now from www.thesaferfoodgroup.com

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

The course details the three areas of an inspection and how it will be undertaken. Learners are supported by a comprehensive checklist that allows them to analyse their own operation’s performance in detail, including an action plan that supports them to make improvements as part of everyday business – ensuring that the business is well prepared and food safety is always front and centre, not just saved for inspection day.

FOOD HYGIENE RATING 0

‘How to secure a 5 rating’ uses a blend of video and written content to support the learner throughout their training. Businesses with SFG accounts can secure access to the free course for any employee with a learner account – adding even more value to our comprehensive food safety training portfolio. View the course and the whole portfolio here: www.thesaferfoodgroup.com or call 0800 612 6784, info@thesaferfoodgroup.com for more information.

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VERY GOOD

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 page 17 for details or visit www.sirwoofchesters.com

Exclusive Elegance and Quality by Design Benefiting from Fracino's extensive research and development programme, world class engineering skills and state-of-the-art production technology, the Romano-R is a genuine fusion of style and luxurious quality.

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability.

Our powerful combination of stylish design and creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention.

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxury restaurant and coffee bar.

Transforming the purely functional into an enviable work of art; that’s Romano!

Fracino - +44 (0)121 3285757 sales@fracino.com www.fracino.com

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.

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 205

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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CLH Digital

Issue 205

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

Unlocking Sustainability With Hot Water

Sustainability shouldn’t be difficult. But, with ever present energy demands leisure and hospitality organisations are potentially significant contributor to UK carbon emissions.

However, as a sector, it has been one of the first to lead the charge in sustainable practices. Activities such as responsible sourcing of ingredients through local suppliers has become a familiar activity for many businesses, defining a brand and encouraging engagement from new customers who are increasingly aware of, and seeking to participate in collaboration with brands which empower them to make eco-conscious choices more easily.

The existence of such sustainable culture is particularly advantageous when addressing the more challenging technical challenges of addressing sustainability within our buildings. Water heating – which alone can account for anywhere up to 30% of overall daily energy demands – is inherently more complex and expensive in the commercial sector as regulations are more exacting to ensure the safety of staff and customer alike.

Addressing the sustainability of inherently businesscritical water heating is the most straight-forward and therefore cost-effective way to unlock energy savings.

Working as a ‘closed system’ water heating is easier to upgrade without major structural changes, the focus

being on the plant room storage and heat sources, whether gas, or preferably electric and renewables in the shape of air source heat pumps (ASHP) and/or solar thermal. The renewables are deployed in a hybrid approach to provide low carbon pre-heat, reduce the energy demands on gas or more expensive electric, offsetting operational costs, reducing carbon emissions, and as a bonus avoiding costly scale buildup in hard water areas.

A well-designed water heating system will actively meet demands when required, minimising flow and return to avoid waste energy. When combined with hot water conservation efforts which can include low-flow showerheads or tap aerators, there is a real opportunity to cut wasteful energy demands from a daily service supply. Such practical responses are eminently repeatable and very demonstrable, enabling capital investment in sustainability to be clearly communicated to both staff and customers, building trust and attracting the environmentally conscious.

Adveco can help your sustainability strategy with hot water system metering, design and supply to maximise investment and minimise buildings works. www.adveco.co See the advert on page 9 for details.

Introducing Powerdown220:

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

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

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

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

Extensive Hotel Experience

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

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

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

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

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

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

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

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

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

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CLH Digital

Food Safety

Issue 205

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 205

CLH Digital

37

More Twists, More Taste, More Profit!

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

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

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

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

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

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

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

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

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

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

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

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CLH Digital

Spirits and Mixers

Issue 205

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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Kitchen Equipment and Fit-Out

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

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

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

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

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

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

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

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

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

Fridge Seals Direct

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

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

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

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

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

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

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

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

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

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

period.

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

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

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

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

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Microsave Launch New, High Grade Teflon Cooking Trays for Accelerated Cooking Ovens and Microwaves 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.

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’.

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

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

Hot Wastewater Pumping – The Problems Caterquip Ventilation and the Solutions!

Reliability is absolutely essential for busy commercial kitchens. This is especially true when pumping hot wastewater from equipment such as pasta boilers, glasswashers, dishwashers, combi ovens and even sinks with Zip taps.

The Problem: While all wastewater pumping systems utilise submersible pumps, these are generally only designed for pumping wastewater at nominal temperatures of 35°C.

The Solution: For wastewater coming from a system that regularly discharges hot wastewater, a submersible pump rated for continuous use is therefore essential.

Over many years of testing and development, one range of pumps has become the benchmark for reliable hot wastewater pumping. These are the Jung Pumpen 730HES (10m closed valve), or for higher discharge requirements, the 1030HES (12.5m closed valve).

Due to their internal shaft seal design, specification and choice of construction materials these pumps are reliably rated for continuous operation at 90°C, meaning that they are specifically designed for hot wastewater.

These unique pumps can be used as part of an automatic hot wastewater pumping system and a number of different floor mounted tank designs and options are available. These include the Pump Technology Ltd, DrainMajor (pictured) for single pump specification or, if a twin duty standby pumping system is required, the DrainMajor Duo and DrainKing.

The automatic start stop is controlled by the pump’s own large, triangular, low-level float, which is external to the pump body and attached via a rigid float arm. This design ensures accurate and reliable operation, even when the incoming flow is turbulent or contains debris that could tangle or block conventual lead or tube float systems.

More assistance and technical advice is always freely available from the experienced Pump Technology Ltd team, who will ensure that the correct pumping system to meet the required discharge pumping parameters is

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

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

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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.

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

If you want to build trust and relationships with your customers, CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships.

Customers will also feel more relaxed knowing that their cards are safe.

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. As a result, the technology not only protects against credit card fraud but also eliminates dine and dash and allows for checking the validity of bank cards.

The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obligations. The wireless technology can be safely tucked away behind the bar, POS or service station. The units are easily installed, and the system does not capture data, so it never breaches GDPR. CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits. That's why over 5000 venues trust CardsSafe to manage their

customer food and drink tabs and leisure facility hires. From Young's pubs to Hilton Hotels, the London Golf Club, Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system.

Timothy, Young's Bar Manager, explains, "Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really 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. In addition, each unit hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time.

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040 *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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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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The Impact Of Weather On Consumer Buying Behaviour For Picnic Benches

In the bustling landscape of the UK outdoor furniture industry, valued at £650 million, the ebb and flow of consumer preferences are intricately tied to the ever-changing weather conditions. Central to this dynamic is the link between supply and demand for items like picnic tables and children's picnic benches. These essential pieces of outdoor furniture become not just functional elements but witness a surge in demand during periods of good weather.

As the outdoor furniture market anticipates an annual growth rate of 2-3%, the influence of weather patterns on consumer behaviour becomes increasingly evident. The Met Office, in a revealing study, underscores the undeniable influence of sunshine and warm temperatures on consumer spending habits. The climax of this impact is remarkable, with outdoor furniture sales soaring by an impressive 70% during periods of good

weather. Conversely, the subdued months during rainy spells reverberate through the market, evident in the 2019 downturn where UK retailers faced a substantial £200 million dip in sales, with outdoor furniture, including the beloved picnic benches, bearing a significant drop.

In the heart of these market dynamics stands MG Timber, a specialist in the realm of high-quality wooden picnic tables. Each masterpiece is meticulously crafted from top-tier timber, not merely as outdoor furniture but as a seamless blend of functionality and aesthetics. MG Timber's picnic tables stand as beacons of durability, weathering the changing seasons while elevating outdoor spaces with timeless elegance. Dive into our expansive range today and discover the perfect complement for your outdoor haven, where every piece becomes a part of the evolving narrative of the outdoor experience.

Domestic & Trade Handmade Garden Furniture From MG Timber SGM Recycled Plastics Ltd.

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of high-quality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a highquality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessi-

ble picnic tables. MG Timber are the garden furniture suppliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.

LeisureBench Ltd, is proud to introduce its new sister company SGM Recycled Plastics Ltd. Made from 100% recycled plastic, our new ranges are designed and manufactured at our new premises in Granthan using the latest technology.

From picnic tables to planters, the growing range of products are ergonomically designed for the commercial sector at affordable prices and most items come with a 25-year construction guarantee.

Introducing our new stylish side chairs available in several colours, they are both comfortable, and at a starting price of just £99.45 +vat in black, they represent excellent value for money.

Our new website www.sgmrecycledplastics.com has automated muti-buy discounting.

Discounts start from as little as two of the same product for exceptional value. We believe we are the most competitive in the market.

Our in-house design team can design bespoke products for our clients and no job is too small or too big.

Customer service is key to our success.

We welcome visitors to our factory showroom at Old Wharf Road, Grantham, Notts, NG31 7AA. SGM T: 0333 0112314 Calls charged at local rate.

E: support@sgmrecycledplastics.com SGM W: www.sgmrecycledplastics.com

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

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

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

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

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

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

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

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

Café Culture - Pavement Profit

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

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

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

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

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

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

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

UNMATCHED QUALITY AND VISIBILITY HFE Signs has earned its reputation by providing banners that stand out for their superior quality. Crafted from durable materials, these banners are designed to withstand the elements, ensuring your message remains

vibrant and visible come rain or shine. The use of high-resolution printing technology guarantees that every banner is a visual feast, with crisp, clear images and bold, readable text. This quality translates into unmatched visibility, making HFE Signs banners a magnet for potential customers' eyes.

ONLINE BANNER LIBRARY HFE Signs' online library for Pub & Hotel Banners promotional ideas is a treasure trove for businesses seeking innovative and effective advertising inspiration. This comprehensive resource is meticulously curated to showcase a wide array of banner designs, themes, and messaging strategies, catering to various industries and promotional events. Whether you're aiming to launch a new product, announce a special sale, or elevate brand awareness, HFE Signs' online library provides a wealth of creative con-

Increase Your Revenue with a Commercial Shading Solution The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place, now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point.

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience, our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again.

At Roché we offer award-winning retractable wallmounted and freestanding awnings from leading German manufacturers Markilux and Weinor, as well as the stunning Louvred Roof systems from both Renson and Weinor. Our team of experts have over 20 years’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing usable floorspace, both kerbside and in

any garden areas you may have.

All our products are made-tomeasure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from. Take advantage of accessories such as lights and infared heaters to create a desirable location for customers to relax and be comfortable while they enjoy evening meals or drinks. For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing.

Our teams of engineers and surveyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard.

Call us on 0800 060 8844 to arrange a free site survey or visit www.rocheawnings.com

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

high return on investment, making it an attractive option for companies of all sizes and budgets. With 8ft x 3ft banners priced at just £45+vat you really can’t go wrong!

CUSTOMISATION AT ITS BEST

PROVEN TRACK RECORD OF SUCCESS

One of the cornerstones of HFE Signs' success is the unparalleled level of customisation and design support they offer. Understanding that every business has unique advertising needs, HFE Signs provides a bespoke service that allows businesses to tailor every aspect of their banner, from size and design to maximise your message.

The ultimate testament to the effectiveness of HFE Signs banners is the countless success stories from businesses across various industries. From retail to real estate, companies have reported significant increases in foot traffic, inquiries, and sales following the deployment of HFE Signs banners.With a five-star Trustpilot rating, you can be reassured you are in the best hands.

RAPID TURNAROUND TIMES In today’s fast-moving market, timing can be everything.

HFE Signs stands out for its rapid production and delivery times, ensuring that businesses can launch their advertising campaigns without delay. Order your custom banner today for delivery tomorrow! (weekdays)

COST-EFFECTIVENESS Perhaps one of the most appealing aspects of HFE Signs banners is their cost-effectiveness. Compared to other advertising mediums that require ongoing investment, banners from HFE Signs are a one-time purchase that continues to deliver results long after the initial investment. This affordability, combined with the banners' durability and effectiveness, provides businesses with a

Catering Equipment Ltd Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours. Kängabox are available in eight different designs and four different depths.

The various gastronorm, pizza, ice cream and euro norm formats are available.

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen.

Comprehensive product details can be found on our

CONCLUSION In the competitive landscape of advertising, HFE Signs banners emerge as the clear winner for businesses seeking immediate, effective, and cost-efficient advertising solutions. With their unmatched quality, customisation capabilities, rapid production times, and proven success, these banners offer a compelling way to capture attention and drive business results. As the demand for impactful and affordable advertising continues to grow, HFE Signs stands ready to help businesses achieve their marketing objectives with its exceptional banners.

Visit HFE Signs Today!

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

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products.

In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment.

See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business.

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now.

Outdoor Spaces

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

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

ATMOSPHERE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CLEANING AND MAINTENANCE

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Beautiful and Functional TDP Sustainable Furniture an ancient metal working skill that they are keen to keep alive through the specialist expertise of the team.

Alongside the new outdoor collection are beautiful dining and console tables, mirrors, lighting, and modern metal furniture, each designed to complement elegant and aesthetic interiors. Villiers has built an outstanding reputation over 30 years, with classic and contemporary pieces displayed in the finest hotels, private residences, yachts and luxury spas across the world.

Villiers will be exhibiting at Landscape, the industry trade show at NEC Birmingham, 27th and 28th

September 2023.

The new collection of planters are currently displayed at the flagship Linley store in Belgravia. You can view a selection of sculptures and furniture online at www.villiers.co.uk and keep up to date with the latest designs and works in progress on Instagram @villiersfurniture.

For enquiries and further details about Villiers, please contact the team at hello@villiers.co.uk or telephone 01799 516680.

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

BEAUTIFUL AND FUNCTIONAL You can view a selection of sculptures and furniture online at

www.villiers.co.uk Contact the team at hello@villiers.co.uk or on 01799 516680

side space. TDP is one of only 15 organisations to be recognised with a Kings Award for Enterprise in Sustainable Development. We are passionate about sustainable production and are committed to using recycled materials to minimise waste, and so far, have saved over 4,500 tonnes of plastic waste from landfill.

Our extensive range includes a variety of colour choices, to complement your branding, along with options to personalise the furniture by incorporating your name and logo with plaques or engraving. In addition, if you use a numbering system for food orders, the tables can be numbered accordingly. TDP has you covered with outdoor furniture that will not let you down. Call us now on 01629 820011 and get multibuy discounting or head to our website www.tdp.co.uk and use our promotion code – Hospitality24 - for 5% off (valid until 30th April 2024).

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Sustainable Furniture Sustainable Furniture is a Cornish family run business headed by Margaret Larson. The company founded in 2007 comes from Margaret’s many years of experience in furniture retail combined with a love for all things Sustainable. Margaret started with a vision to exclusively sell products that are ethically and sustainable sourced. Ensuring that throughout the supply chain, from sourcing of timber right through to delivery in the UK, that every aspect of the business is conducted in the most ethical of ways.

Seeing obvious shortfalls, Margaret set about to readdress the balance with Sustainable Furniture. Utilising her large knowledge of the industry she went about procuring products sourced from forestry protected by commissions. These commissions prevent illegal logging from occurring, whilst ensuring re-plantation does.

Logging when undertaken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it. We also support the removal of the roots of trees from previously illegally logged ground so that re-plantation can occur, an essential undertaking to create reusable ground. Incidentally, these now form our teak root tables.

Sustainability means more than just supporting the timber supply chain; we also support the local communities to which this trade is their only source of income. We ensure fair pay and equitable wages for these communities to allow them to flourish.

Closer to home in the UK we also support Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, certified woodlands.

All our products be they indoor or outdoor are built to last. This means that the investment in timber is not for a loss. All our products are manufactured using traditional, tried, and tested methods which will ensure longevity, meaning less replacement and less timber needs to be used. www.sustainable-furniture.co.uk vicky@sustainable-furniture.co.uk 01726 884123/07878 851693

Domestic & Trade Handmade Garden Furniture From MG Timber

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.

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

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality 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 accessible 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 topquality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.

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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 out-

door 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.

Get Ready for Summer with Stylish and Durable Outdoor Furniture With brighter days ahead, it’s time to make sure your outdoor space is all geared up for the summer season. Here at Trent Furniture, we’ve got a great range of outdoor furniture especially designed to cater for al fresco dining and drinking.

While it’s always best to cover outdoor furniture when not in use, you can rest assured that all our contract grade outdoor tables and chairs are tough enough to withstand the unpredictable British summer!

If you’re looking to create a stylish and contemporary outdoor area for drinks and dinner, look no further than the water and UV resistant Plaza range. The durable black synthetic rattan is hand woven over a rust resistant aluminium frame to create an elegant and hardwearing outdoor

dining solution.

The Plaza Table features a hardened glass top and looks stunning with a combination of the Plaza Chair and Plaza Armchair.

Alternatively, the Monaco Stacking Chair offers comfortable and chic outdoor seating in natural, red or green wicker, aluminium or wood effect.

Built for durability as well as good looks, it’s easy to stack away at the end of the summer or when the rain sets in. It pairs perfectly with a wide range of outdoor tables including the Capra Round Table, which features an attractive synthetic teak top and the highly versatile Alma Square Aluminium Table.

Check out www.trentfurniture.co.uk to see our latest special offers. For more information about our fantastic range of outdoor furniture, please call us on 01162 864911 or fill in our contact form on our website.

FOR ALL THE LATEST NEWS AND PRODUCTS FOR THE HOSPITALITY INDUSTRY VISIT CLHNEWS .CO.UK

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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

CLH Digital

MODERN COLLECTION

Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle, Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe, The Connaught Hotel, Whites in London, The Garrick Club, Scott’s Richmond and the Hurlingham Club.

Please contact us on +44 (0)1603 488709 or at sales@healeyandlord.co.uk or visit our website at www.healeyandlord.co.uk for more details.

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

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

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and

fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Got you interested? Let us give you a free quote or ask for professional advice. We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690.

If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, so give us a follow!

Classic & contemporary designer sanitaryware & accessories Made in the UK and Western Europe

All products are available from stock

w w w. h e a l e y a n d l o r d . c o . u k Tel: 01603 488709 | E-mail: sales@healeyandlord.co.uk

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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

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

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.

PROFITABILITY & OPERATIONS

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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