CLH Digital - Issue #206

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 206

Mixed Weather Won’t Put a Dampener On Easter Weekend... www.CLHNews.co.uk

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With Economy Set for £3.2bn Boost

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EKE EQUIPMENT LIMITED

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• TOASTERS • STAINLESS STEEL SINKS & TABLING •

The UK economy as set for a £3.2 billion boost as Brits enjoy overnight trips and visits to pubs & restaurants, despite the Met Office is predicting unsettled weather for the four-day Easter week.

The Oxford Partnership are still predicting that the weekend will see the On Trade receiving a much-needed boost to sales – with Friday and Saturday once

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again likely to be the biggest days of the weekend, and VisitEngland’s Easter Trip Tracker survey, indicates that 11 million Brits are definitely planning an overnight holiday trip in the UK for the Easter weekend, bringing a massive boost to the economy.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 206

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Easter is upon us! And it's evident that this annual respite couldn't come at a more crucial time for the UK hospitality sector.

Despite the current dreary weather that often accompanies this time of year, the Easter weekend represents a much needed shot in the arm for an industry facing immense pressure.

EDITOR

Peter Adams

According to Visit Britain, a staggering 11 million Brits are planning overnight trips within the UK during this period, injecting an estimated £3.2 billion into the economy, and possibly with the same amount planning day trips.

This influx of visitors provides a significant boost to hospitality businesses up and down the country, offering a lifeline to many establishments grappling with ongoing challenges, and is great news!

Research, as seen on our front page, by the Oxford Partnership underscores the importance of the Easter break for the UK pub trade. Year-on-year, we've witnessed a steady increase in patronage during this period, particularly post pandemic. In 2023 alone, an additional 86 pints per pub were sold, translating to an extra £349 in revenue. With expectations for 2024 even higher, it's clear that bank holidays play a pivotal role in supporting the viability of pubs, especially as they contend with early closures and financial strains exacerbated by the cost-of-living crisis and soaring energy bills.

For probably all operators, bank holidays like Easter are a saving grace, offering a reprieve from the financial pressures that have forced closures during quieter periods.

These additional trading days provide a crucial opportunity to bolster revenue and strengthen the resilience of businesses within the hospitality sector. I remember only too well when I had a bar restaurant here in Bournemouth how difficult it was to manage through the quiet periods, and without that much needed shot in the arm from bank holiday revenue I probably would not have survived.

ical parties generally as we position ourselves for a general election then the one sent this week (see page 7) which highlights the plight of the on trade concisely.

Many operators are forced to close early, as early as 8:00 PM in the evening to save on costs, this will be energy costs in particular but also staff costs. In his Spring Budget, Chancellor Jeremy Hunt announced that the beer duty will be frozen until February 2025, welcome though that was the overall budget was extremely disappointing with the Chancellor wholly ignoring long-standing calls to cut duty, reduce VAT or cap the increase to the business rates multiplier.

According to BBPA data, 530 pubs closed in 2023, and the association warned another 500 to 600 are likely to close in 2024.

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For my “tenpenneth”, aside from the lack of government support I do recognise that drinking trends are also changing, with people opting to stay home and save money.

FAX: 01202 552666

“Back in the day”, which would be the 1980s through to the mid 90s, when I worked in operations for the steakhouse chain, hotel chains and my own place, we had four channels on TV, no Internet, and alcohol was only sold over-the-counter in off licences. Pubs really were the hub of communities.

I am probably looking back through rose tinted glasses, but I cut my drinking teeth in the late 1970s, as a young man serving a factory apprenticeship, which was, looking back, a real all-time heyday of the British pub.

Annual on-trade beer sales exceeded 37 million bulk barrels (over 10 billion pints), a post WWI record, and going to the pub for a drink was, for far more people, a routine everyday activity. I grew up in a highly industrialised area with many factories each employing several thousand people, the estate had from what I can remember eight pubs (there is only one now) and again back in those days pub closures were virtually unknown.

This is why it is as frustrating as it is heartbreaking to see closures and operators having to make drastic operational changes to manage costs.

On a separate note, we welcome the recent launch of the Society of Independent Brewers' manifesto ahead of the upcoming general election. In these uncertain times, it's imperative for the entire sector to get its priorities out for all to see and advocate for policies that support its growth and sustainability.

Aside from cultural changes taxation is decimating the sector and at least in my opinion will be the main cause, the sector simply cannot continue to be used as a cash cow, which is why I was so very pleased to see the Society of Independent Brewers out of the traps getting their manifesto out there for all to see - well done!!

The Society of Independent Brewers' manifesto offers a common-sense approach to addressing the challenges facing the industry, providing a blueprint for success that deserves serious consideration from policymakers and stakeholders alike.

As we look ahead to this Easter break which hopefully won't be too wet and windy, we here at CLH news extend our best wishes to all operators for a bustling and successful holiday period.

I don't think there could have been a starker message sent to the government and polit-

I can always be contacted at edit@catererlicensee.com

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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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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Mixed Weather Won’t Put a Dampener On Easter Weekend...

Issue 206

CLH Digital

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With Economy Set for £3.2bn Boost

(CONTINUED FROM FRONT COVER)

and the unpredictability of the weather.

Easter Saturday was the biggest day by far for Easter in 2023, and not only did it overtake 2022’s sales but it even surpassed 2019’s, despite the overall weekend being behind 2019 by -5.8%, which was driven predominantly by Sunday’s and Monday’s sales, indicating a year-on-year post pandemic increase.

VisitEngland Chief Executive Patricia Yates said: “Tourism businesses and destinations will be looking to the critical Easter weekend for much needed cash flow after the lean winter months so it’s really encouraging to see so many of us are planning a holiday at home.

Last year (Thursday through to Monday) saw drinkers consume 64.2 million pints across the UK, which was an increase of +5.4% versus 2022. In individual pub terms, it equated to an extra +86 pints sold per pub versus the same period in 2022 meaning additional cash in the till of £349.

SALES UPLIFT Oxford Partnership’s CEO, Alison Jordan, comments: “Easter might be earlier this year, and mixed weather predicted, but we have already seen St Patrick’s weekend overtake the equivalent weekend in 2023 +3.3% and we predict pubs will see similar sales uplifts this weekend with Saturday once again seeing peak sales”.

“We also know from our latest research that the cost of living remains a concern and while people are still keen to take a break, many are booking late, taking shorter breaks, wanting to save on accommodation, activities and eating out, highlighting the ongoing challenges for industry.

So please do go out and explore the amazing destinations and attractions here on our doorstep this spring, tourism businesses will be very pleased to see you.”

Of those planning an overnight domestic trip during the Easter break, the majority were planning a short-break of one-to-three nights.

OVERSEAS TOURISM Overall, 2024 forecasts for the number of visitors to UK shores are set to increase 5% to 39.5 million, with increased spending from international visitors. In addition, high-earning UK travellers will spend more on short breaks away, meaning the UK luxury hotel sector should continue to see robust demand.

And Matt Green, Manager of The Murgatroyd Arms in Halifax agreed: “I’m delighted to report The Murg is already fully booked for the Easter weekend as families look to get together and celebrate the first extended break since Christmas. And with the Premier League returning, which includes Man City’s key clash with Arsenal on Sunday, there’s plenty of reasons to be optimistic for a weekend of strong sales.”

The United States has consistently led UK tourism’s recovery with record-breaking spend by American visitors in the UK in 2023, up 28% on 2019 based on latest figures even when adjusted for inflation.

A further 10.5 million people surveyed this year were undecided about whether to take an overnight holiday trip in the UK during the Easter weekend. The top reason for those were around cost-of-living concerns

VisitBritain is expecting the US market to be worth £6.7 billion in 2024 with American visitors contributing almost £1 in every £5 of all inbound spending.

China, the UK’s second most valuable inbound market in 2019, has continued to build back with visitor numbers increasing throughout 2023, although overall East Asia has been relatively slower to recover.

VisitBritain is expecting China to recover to a value of £1.7 billion in 2024 to be the UK’s fourth most valuable inbound visitor market.

NO PLACE LIKE HOME Staycation remains as popular as ever particularly during the bank holiday periods. The Travelodge 2024 Travel Trend Reportidentified that a significant majority of Brits are planning to travel this year, with over 80% travelling for leisure. Notably, a third prefer to vacation within the UK, while about 40% intend to divide their time between domestic and international getaways. This trend underscores a growing inclination towards staycations amidst the cost of living concerns, with more than a fifth of respondents planning to allocate more funds to travel compared to 2023.

In 2023 more than half (56 per cent) of people took a UK-based holiday spending £875 on average on their trip, research commissioned by American Express revealed.

Wales topped the list of destinations, with London second, Cornwall and the Lake District in joint third place and Devon the fifth most popular location.

The research also found that younger people aged 18-to-34 are more likely to holiday in the UK than those aged 55-plus, with 64 per cent of younger adults doing so versus 51 per cent of the over-55s surveyed.

More than a third (37 per cent) of people surveyed had already booked their UK travel or accommodation at the time they responded.

Building A Greener Future: Sustainability Strategies Will Drive Hospitality Growth 4

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Issue 206

By Oliver Winter, CEO and Founder of Europe’s leading privately owned hostel chain a&o (www.aohostels.com) Sustainability strategies are not simply measures to appease our conscience in business, they are now crucial enablers for growth and client retention.

be in a consultancy role or an in-house position, embedding specialists in results-driven roles is a beneficial move.

From the food they eat to the products they buy and the experiences they seek, consumers are seeking out brands and businesses that demonstrate a commitment to environmental responsibility. In the realm of hospitality, this translates to an expectation for eco-friendly accommodations, green initiatives, and socially responsible practices.

Understanding why sustainability matters to customers is essential for businesses aiming to meet these evolving demands and cultivate lasting relationships with environmentally-conscious consumers.

In today's rapidly evolving world, sustainability has emerged as a critical consideration for consumers across various industries, with travel and hospitality high on the list. As environmental concerns continue to mount and awareness of climate change grows, customers are increasingly prioritising sustainable practices when making purchasing decisions.

Travel and hospitality are often earmarked as significant contributors to emissions around the world, be it air travel or the carbon dioxide output of accommodation properties via energy consumption, water usage, waste generation, and transportation-related activities. This only further emphasises the critical importance of hospitality leaders developing robust sustainability strategies as a means of reassuring consumers that they are investing responsibly to better their personal contribution to the environment.

WHY ARE SUSTAINABILITY STRATEGIES SO IMPORTANT FOR BUSINESS GROWTH?

As many as three in five (61%) UK travellers now factor in sustainability as a consideration when planning holidays, according to new research published in November 2023 following a survey of 2,000 members of public . The same study found that eco-friendly sentiments were most pronounced among younger travellers, with just over a quarter (26%) aged 25-34 citing it as their top priority when travelling. This is just one of several British surveys across the past 5 years which points towards the growing importance of sustainability credentials when it comes to decision making, particularly amongst millennials and gen-Z demographics.

The product offering alone is simply no longer enough to create a cutthrough for brands in the face of competition. Whilst the competitive landscape was once driven by who could provide the best visitor experience, and to many degrees this is still so important, we are now entering an era whereby that same landscape is driven by a race to reach sustainability milestones.

HOW CAN HOSPITALITY LEADERS DEMONSTRATE THOUGHT-LEADERSHIP IN SUSTAINABILITY? It is now common practice to establish ESG divisions within businesses, allowing specialist teams to lead on sustainability progress. Whether it

As far as impactful measures go, hospitality companies can prioritise local production, reducing food shipments by per. Green energy is also important, with the instillation of solar energy infrastructure being a useful method. One of the most important measurements for hotels is the carbon footprint per overnight stay, therefore it’s important to calculate this and compare it to other market leaders as a key indicator of progress and areas for improvement.

Carbon offsetting schemes are also proving to be increasingly popular and this involves empowering guests to make a conscious decision to offset their stay with a small donation. Alternatively, businesses can pledge to donate a select percentage of profits per overnight stay to carbon offset programmes. Other sustainable practices include energy-efficient lighting, water conservation measures, and waste reduction strategies.

VISIBILITY IS KEY It's one thing developing forward-thinking sustainability strategies and another communicating them with existing and potential clients. Visibility on the sustainability front is incredibly important when it comes to growing the business. The “Strength of Purpose” study of 8,000 global consumers and 75 companies and brands was commissioned by New York-based Zeno Group, the global, integrated communications agency.

Zeno surveyed more than 8,000 individuals across 8 markets including the US and UK and found that consumers are four to six times more likely to buy from, trust, champion, and defend companies who are vocal and transparent with their purpose, including ethical and sustainable business practices. Being vocal and transparent means being visible.

ESG reports in the public domain are a really good way to communicate pledges and performance, as is presence in the media, conferences and industry events. After all, what good is being a thought-leader in sustainability if nobody hears your voice?

Moot Hall Arms Receives Outstanding Contribution Award at The Oliver Awards At the helm of Moot Hall Arms in Leeds is outstanding Operator, Claire, a powerhouse in the pub industry, who has recently received recognition in The Oliver Awards for her Outstanding Contribution to the local community and beyond.

The awards, that took place on Monday 18th March at New Dock in Leeds, are in their 15th year and celebrate excellence in the food and drink industry. Winners were selected across 17 categories to highlight Leeds’s outstanding hospitality sector and the finest restaurants, bars, pubs, cafes, hotels, takeaways and chefs in the city.

Claire, who has worked in pubs for the better part of 20 years, has been the operator of the Moot Hall Arms for 3 years and spearheads the pub’s charity fundraising.

Claire said of her achievement, “When Leeds became my home eight years ago, I could never imagine being where I am now. It is hugely rewarding to be recognised for my charity work in this way. Giving back to the community has always been something I care about deeply and it never fails to amaze me how our locals rally around important causes. Leeds really is one of the best places in the UK and I’m

so proud to have made a difference.”

The Moot Hall Arms is a favourite amongst the community and has become a sought-after spot for catching Leeds United match day action. On matchdays, Claire and her team make the most of the buzz in the pub and host raffles, auctions and raise funds through football cards. Throughout the 46-match long season, the pub supports countless charities and causes alongside their primary charity, Leeds Women’s Aid, which they have raised a fantastic £6,470 in the past year alone.

Alongside Claire’s monumental local charity efforts, she has also been instrumental in supporting international causes.

Under her direction, the Moot Hall Arms sponsors the education of six children in Uganda and has supported these children through their schooling over the past year and a half.

Mark Lamb from Craft Union commented: “Claire is a phenomenal operator, a centre of excellence and a great support to other operators in the area. Claire is a credit to the Craft Union family, she does so much for the community, and I am so pleased to see her celebrated for all that she does.”

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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

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Hotel Industry Benefits From Welcome Boost In February Demand in the UK hotels sector started to pick up in February, boosted by half-term holiday staycations, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy jumped to 71.4% in the UK and 73.2% in London last month; up from 68% and 68.2% respectively in February 2022, and exceeding pre-pandemic levels of 70.4% (UK) and 70.5% (London).

Average daily rates (ADR) of occupied rooms increased slightly to £127.19 in the UK and £188.15 in London last month. While largely in line with the room rates in February 2022, they are up significantly from pre-pandemic rates of £107.98 (UK) and £169.10 (London). RevPAR of UK hotels increased £6.03 to £90.8 year-on-year in February and rose by £8.65 to £137.69 for London hotels.

Gross operating profits (GOP) increased to 26.1% in the UK and to 31.0% in London last month. GOP is ahead of February 2022, at 24% in the UK and 29.1% in London, and is slowly catching up to the same period in 2020, at 29.2% and 35.4% respectively.

Chris Tate, head of hotels and accommodation at RSM UK, said: “In what tends to be a typically quiet period for the hotel industry, February was a relatively strong month. Hoteliers will be relieved to see the slower start to the year has already started to pick up, boosted by romantic getaways for Valentines Day and households opting for a UK break during the half-term holiday.

“While the wider leisure and hospitality industry achieved only a modest increase in sales last month according to the CGA RSM Hospitality Business Tracker and growth was flat for retail sales, it seems the hotel industry continues to be the most resilient when facing current headwinds. Encouragingly, the outlook also remains positive, helped by the recovery of the UK economy and improving consumer confidence as households start to feel like they have more money in their pocket.”

Thomas Pugh, economist at RSM UK: “The strength of the hotel sector in February is another piece of evidence that suggests last year’s recession is already over. It is also a sign that consumers’ preference for spending on experiences over goods remains intact.

“Looking ahead, there are reasons to be positive about the outlook over the next two years. Inflation should fall back below the Bank of England’s 2% target in April and remain below it for most of this year, combined with decent wage growth that will cause households’ real incomes to rise rapidly. Throw in another 2p cut in National Insurance and households’ incomes look much stronger in the second half of this year. What’s more, the sharp fall in inflation will set the stage for interest rate cuts from June.

“As consumer confidence improves, households will spend more of this new found income, and if the propensity to spend on experiences remains, then the hotel sector should be a major beneficiary.”

International Summit To Focus On Responsibility Of Hospitality To Communities, Destinations And The Natural Environment The first Regenerative Hospitality Summit, to be hosted jointly by the Oxford Cultural Collective and Ulster University, will be held in Transylvania, Romania, from 5th to 8th May 2024.

An international gathering of leading chefs, food and drink producers, tourism managers and academics, the Summit will focus on how the achievement of ‘regenerative impact’ can support cross sector collaboration, boost resilience and enhance business performance.

Numerous expert contributors, including Chef Skye Gyngell of Heckfield Place, will consider the need for hospitality businesses to harmonise their activities with the communities, places and natural environments of which they are a part.

The premise of the event is that the hospitality and tourism sector’s

established focus on sustainability, whilst laudable, is insufficient to tackle the immense climate, social and cultural challenges that are facing us all.

Organisers are urging hospitality and tourism professionals to attend, to share their unique experiences and perspectives, build alliances with delegates from elsewhere in the world and to consider the adoption of regenerative practice within their own organisations and locations.

Donald Sloan of the Oxford Cultural Collective commented: “The hospitality community is uniquely well-placed to lead systemic change to ensure the natural environment, people and places can flourish, in ways that are also good for business. Its position at the heart of our food system, influence over consumer behaviour, public reach through media engagement and role in defining the character of urban and rural locations, give it immense influence.”

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Issue 206

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

Revolution Bars Examining ‘Strategic Options’ Amid Reports of Site Closures

Revolution Bars has confirmed that it’s “actively exploring all the strategic options available” following reports that the group was looking to sell part of its portfolio.

Sky News had reported the London-listed pub group has held talks with investors about an “emergency fundraising” campaign to reduce risk of insolvency, which will involve the closure of approximately 20 of the group’s worstperforming bars across the Revolution, Peach Pubs and the Revolucion de Cuba chains.

The group also purportedly approached investors in a cash call to raise £10m, more than its market capitalisation of less than £7m.

A company statement said: “Following a period of external challenges which have impacted the company’s business and trading performance, the board is actively exploring all the strategic options available to it to improve the future prospects of the group. These include a restructuring plan for certain parts of the group,

Authority under Registration Number 119278.

a sale of all or part of the group and any other avenue to maximise returns for stakeholders.

“It added: “These include a restructuring plan for certain parts of the group, a sale of all or part of the group and any other avenue to maximise returns for stakeholders. The company also confirms it is currently engaged with key shareholders and other investors including Luke Johnson in respect of a fundraising.”

A substantial number of jobs will be put at risk by the closures, which are, according to reports, expected to be concentrated on the Revolution-branded chain.

An estimated 2,500 people are currently employed by the group, which floated in London for the second time in 2015.

The news comes as yet another blow for the hospitality industry. At the start of the year Rekom UK, the country’s biggest nightclub owner, called in the administrators.

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

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

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

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

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

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

Issue 206

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Big On Premise Occasions Keep Drinks Sales In Growth Mother’s Day, big sporting events and the run-up to St Patrick’s Day all helped the On Premise sustain drinks sales growth last week.

Mother’s Day, big sporting events and the run-up to St Patrick’s Day all helped the On Premise sustain drinks sales growth last week.

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the week to last Saturday (16 March) were 1% ahead of the same week in 2023. After 5% growth over the previous seven days it extends a solid start to Spring trading.

With families flocking to pubs, bars and restaurants, sales on Mother’s Day (10 March) soared 22% above the equivalent day in 2023. The day also benefited from the penultimate round of Six Nations rugby matches and the Liverpool v Manchester City football fixture.

There was year-on-year growth on four of the other six days of the week, peaking at +9% on Thursday (14 March), when several British football clubs were involved in European fixtures. Footfall was also good on Saturday, with sales rising 6% as drinkers made an early start to St Patrick’s Day celebrations.

Year-on-year comparisons across the week would have been even better were it not for the inclusion of St Patrick’s Day in 2023. Sales from the 2024 occasion should be reflected in growth in this current week’s sales.

Mother’s Day celebrations made it a good period for the wine category. Sales over the week were 8% ahead, and they rocketed to 48% growth on Mother’s Day itself. Sport and the run up to St Patrick’s Day delivered solid growth for beer (up 3%) and cider (up4%), while soft drinks sales rose 3%. Despite an uplift on Mother’s Day, the spirits category ended the week down 8%.

“Last week showed us again how consumers love to mark big occasions together over a drink in pubs, bars and restaurants,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “A sustained run of decent weather has helped, and operators and suppliers will be keeping everything crossed for sunshine in the run-in to Easter trading. While year-on-year comparisons are solid rather than spectacular at the moment, they bode well for better growth as 2024 goes on.”

“Crisis Hit” Pubs Closing Early As Rising Costs Take Their Toll Pubs across Britain are having to close as early as 8pm as they struggle to deal with the cost of living crisis and soaring energy bills, with some pubs closing on the quietest days to save money.

Speaking to national newspaper The Mirror Nik Antona, Chairman of the Campaign for Real Ale said: “Pubs are swimming upstream against challenges such as escalating costs of goods and employing staff, skyhigh energy bills, the burden of unfair business rates and customers tightening their belts.”

“Last orders at an earlier time is preferential to the pub closing its doors for good and the local community losing its central hub. The fact that venues are being forced to make this decision should serve as a harsh wake-up call for government to support UK pubs, lest we lose them forever.”

Earlier this month research by accountancy firm Price Bailey revealed that 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.

Price Bailey said a convergence of unfavourable 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.

“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.”

New Data from the NTIA Exposes Devastating Impact on Nightclubs and Night Time Economy Issue 206

The Night Time Industries Association (NTIA) has unveiled groundbreaking findings, shedding light on the profound effects on nightclubs and the broader night time economy. The comprehensive NTE Tracker supported by CGA Neilson delves into the challenges faced by nightclubs and provides a detailed analysis of business unit numbers across regions and major cities, revealing a landscape reshaped by unprecedented circumstances.

KEY FINDINGS INCLUDE: NIGHTCLUBS: • Nightclubs have weathered unprecedented challenges, experiencing closures and revenue losses at an alarming rate.

• Between March 2020 and December 2023, a staggering 35% of independent nightclub businesses were lost.

• The data reveals a 32% decrease in the overall number of nightclubs during the same period.

REGIONS: • Across the country, over 13,793 night time economy businesses have been lost, with notable declines in London (-3011), Central (-1898), and Lancashire (-1616).

MAJOR CITIES: • Major cities have also felt the impact, with over 2679 night time economy businesses lost between March 2020 and December 2023. London (-1165), Glasgow (-141), and Birmingham (-112) experienced significant losses.

BUSINESS TENURES:

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• The report indicates a staggering 15.5% drop in overall night time economy businesses, from 102,860 in March 2020 to 89,067 in December 2023.

• Independent businesses continue to dominate the sector, comprising 77% of overall night time economy businesses in December 2023. Down 3% in terms of market share from Mar 2020 at 80%.

The data underscores, NTIA says, the indispensable role of nightclubs and the broader night time economy in both urban and rural communities. Despite the challenges, the resilience and adaptability of businesses offer hope for recovery and future growth. The diverse landscape within the sector highlights the need for tailored support measures to ensure its continued vitality.

Statement from Michael Kill, CEO of the Night Time Industries Association:“These figures are a stark reminder of the devastation caused by the last 3 years, and will without doubt anger and frustrate people within the sector.”

“However, in the face of adversity, resilience prevails. We are dedicated to supporting our members and championing policies that foster recovery and growth.”

“As we confront the aftermath of the pandemic and ongoing operational challenges, it’s essential to acknowledge the resilience and diversity among businesses in our sector.”

“Our sector has been neglected twice by the Government in financial support during budget allocations, subjected to political manoeuvres aimed at securing votes.”

“These statistics unmistakably reflect the crisis gripping our sector, leaving the Government with no choice but to take decisive action.”

BII Launches New Membership Platform – Workforce The BII (British Institute of Innkeeping) has today launched its brand new, free-to-use membership platform, Workforce, promoting career opportunities available in pubs and providing practical support and inspiration for everyone working in the sector.

The charity and membership organisation which supports over 13,000 members, the majority of whom run independent pub businesses across the UK, has created Workforce to further support its members and the wider pub sector, by providing essential advice, information and guidance for their teams and showcasing inspiring career stories from across the pub sector and beyond.

It has never been more important to nurture and develop the home-grown talent that exists within the pub sector. From professional development, apprenticeships, and training information, to blogs and podcasts sharing the stories of those at the beginning of their careers through to industry leaders, Workforce will promote the welcoming and diverse nature of pubs and help attract and retain the home-grown talent needed to help keep pubs thriving in every community in the UK. The BII has worked collaboratively with leading organisations and individual experts from across the sec-

tor to create Workforce, with the BIIAB, Sky Business & Licensed Trade Charity becoming Foundation Partners, supporting the platform as it continues to grow and develop in the coming months.

Steven Alton, BII CEO commented: “Workforce will be instrumental in creating a free to use community for team members from across the sector, enabling their growth and development in our fantastic industry.

“I am incredibly proud that we are able to launch this free-to-use platform, promoting the incredible career opportunities that exist for people from all walks of life in the pub sector, and supporting BII members as they recruit and nurture the next generation of amazing talent.”

The BII are inviting anyone working in the pub sector to join Workforce by signing up at biiworkforce.org today to get access to career guidance, podcasts and blogs featuring fantastic stories from across the industry, wellbeing advice and support, and discounted pub experiences with Perks. Future developments for members will include webinars with award-winning mentors, free training opportunities, competitions and more.

Stella Artois Launches ‘Perfect Serve’ Campaign Celebrating The Perfect Pint 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.

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 refreshing tap

lines, training staff on the perfect serve ritual, and using targeted ads to drive local customer traffic into participating pubs year-round. Each pub will also receive promotional kits with coasters, bar runners and other materials to promote the ‘Perfect Serve’ campaign.

"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 consumer.

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

Using Sustainability To Win Sales 10

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By Rachel Marshall, marketing director of Gift Trees (https://plant.gifttrees.com/) Ask a Millennial or Gen Z how important sustainability is to a buying decision, and they are likely to say it’s a deal breaker.

A growing number of older demographics say the same. Then ask almost any manager of a hospitality outlet how much they really use green credentials to win customers, and keep them coming back, and you might be met with a sheepish look. And the ovine expression will probably be appropriate, because most are missing a significant route to additional revenue.

What is stranger still is that it is easy and requires little investment for restaurants to create green initiatives that strongly appeal to the demand for environmental spending options. Monetising it does not require net zero. It requires a simple clear demonstration of action, and preferably with some form of customer interaction. And it works in driving income to a high degree.

There is a mass of research that shows protecting the planet is now a key factor in buying choices, and in acquiring customer loyalty. In a new survey of 1,000 UK adults by Lightspeed Commerce, more than 70 per cent of UK adults said they would pay a greater amount for a sustainable dining experience, with a significant proportion saying they would spend an additional £10 or more.

A broader study by Capgemini Research Institute revealed a similar percentage of consumers will pay more to embrace social issues, plus more than half have been attracted by sustainability performance and then switched spending, and are much more likely to then remain loyal for the same reason. These buying patterns are significantly more concentrated among Millennials and Gen Zs. Gartner has also found that 63 per cent of adults believe that sustainability is crucial to remaining loyal.

In other words, having a discernible environmental programme in the hospitality sector gains more customers, enables greater pricing flexibility, and wins repeat business.

A good example on a large scale is Costa Coffee’s loyalty programme. When it revamped its card reward offering, it continued to provide an eighth cup of coffee free to members, but for those that use a reusable cup, only four purchases became needed to get one free. Data reveals that the new offer not only became very popular, but that users of reusable cups increased the frequency of visits, and spent more per visit. It was much more than a successful discount led promotion, it was a behaviour changer.

There is an important lesson to be learned from Costa, and it is that if you create a positive experience

around sustainability that incorporates a collection mechanic, then customers will make it part their ‘lifestyle’ spending portfolio. In other words, they will keep coming back. In the case of restaurants, bars and pubs, there is no requirement to offer diners a chance to win a free meal or other gift. The opportunity to improve the planet is enough.

A key point is that simply telling customers about environmental progress has largely ceased to impress. The public is now highly sceptical of self-declared green credentials, and having a sustainability programme is not considered an achievement, merely an expectation. It is integrating improvement of the planet into the dining experience that really works to create positive memorability around the restaurant brand to trigger commercial advantages.

There are plenty of ideas restaurants can adopt to create highly visible programmes that customers interact with, such as simply asking customers to nominate a choice of environmental projects the management will contribute to.

Even in silver service restaurants in which premium positioning of the establishment comes before most other factors, there can memorable engagement from which diners gain a warm feeling from being involved in making a difference to the planet.

And sustainability based loyalty programmes sell themselves. It generates word of mouth and social media peer to peer recommendation – the two most powerful forms of marketing there is. You cannot buy this form of communication, you have to earn it, and it circulates strongly among younger demographics when making buying decisions. But research shows that not only is word of mouth recommendation extremely common among older groups, including the over 55’s, but it is also far more trusted than any other form of communication.

The benefit of customer focused sustainability initiatives can be enhanced by providing supporting visuals illustrating the progress of programmes. A physical scoreboard or chart placed in a restaurant, quick food outlet, pub or coffee shop, or located within a website or app, allows developments to be seen. A good percentage of customers will track progress, and then tell others. We know from experience that if the proposition is well balanced, the vast majority of customers will not only opt for it, but they will engage with it and feel good about it.

The result of adopting a diner orientated environmental programme is that the planet benefits. It is also a very smart way to drive new and repeat business. It creates powerful positive association between diner and restaurant, builds a bigger customer base, significantly enhances reputation, and increases new and repeat visits.

And the beauty is, there doesn’t have to be large cost involved, if any. There is simply no downside.

Greene King Opens First Nest Pub After £360,000 Transformation Greene King Pub Partners, the leased, tenanted and franchise business unit of Greene King, has opened its first Nest Pub.

more. Outside, the pub’s signage and overall presentation has also been upgraded in line with the Nest Pubs look and feel.

The Palmer Tavern, located on Wokingham Road in Reading, Berkshire has become the first Nest Pub after a £360,000 investment by Greene King.

Proudly becoming the first ever Nest Pubs franchisee, Samantha Lane will operate The Palmer Tavern. Previously, Samantha was a Greene King Pub Partners tenant operating The Albion in Reading, where she had also been General Manager before becoming the tenant.

The pub will be operated by Samantha Lane, who becomes the first ever Nest Pubs franchisee.

Nest Pubs is the second franchise concept from Greene King Pub Partners, following the success of Hive Pubs, the first franchise concept Greene King launched back in 2021, which now operates in over 45 sites.

Nest Pubs are wet-led pubs predominantly located on busy high streets and in communities, providing great value, an excellent experience and regular sport and entertainment. As a concept, Nest Pubs has its own unique identity, look and feel – and each pub shows Sky Sports and TNT Sports, as well as providing a pizza food offer alongside a great drink selection.

As part of the £360,000 investment by Greene King, The Palmer Tavern has been transformed to deliver the Nest Pubs concept.

This has seen the pub receive all new decorations, fixtures and fittings including a new bar, seating and

Samantha’s team from her previous pub, The Albion, will be joining her at The Palmer Tavern – making it not only a female-led business but an all-female team.

Samantha Lane, the first Nest Pubs operator and franchisee of The Palmer Tavern, said: “I’m so pleased with the transformation of The Palmer Tavern and cannot wait to open the doors and invite customers back into their local. Being the very first Nest Pub is an incredibly exciting new adventure for both me and my team – plus it makes the revamp and reopening of the pub even more special!“My vision for The Palmer Tavern is to make it the hub of the community – a friendly, warm and welcoming home from home. As a concept, Nest Pubs is all about delivering a great community pub experience so it is the perfect fit for me.

Plus, I know I have the full backing and support of Greene King as one of their franchise partners. The future looks bright and I cannot wait to get the show on the road!”

Cross-Country Enquiries into Suspected Electronic Till Fraud Takeaways across England have been subject to unannounced inspections as part of an Electronic Sales Suppression (ESS) probe.

The action by HM Revenue and Customs (HMRC) officers took place at a total of 17 different outlets in London, Ipswich, Manchester and Newcastle over the last month.

It follows several separate till fraud enquiries, which include the arrest of a 47-year-old man in Manchester on 21 February, plus voluntary interview invitations issued to 4 people in the Cheshire area.

HMRC knows some takeaways are using ESS tools which are either software or devices that alter electronic point-of-sale records. They are used to under-report a business’s sales and consequently evade tax.

On the surface, a transaction might appear to go through as normal, but ESS tools enable records to be manipulated –

sometimes by deleting sales and linking to either domestic or offshore payment platforms.

To combat ESS in the takeaway industry, HMRC has robust methods in place, including accessing data from external sources, such as bank statements and transaction records from online food ordering platforms. This includes payments some platforms facilitate between takeaways and wholesalers. The information is then compared against a business’s declared income to identify any discrepancies.

Anyone using, supplying, making or promoting ESS can face fines of up to £50,000 or criminal prosecution.

Those involved should come forward and use the disclosure facility on GOV.UK. The longer a business takes to disclose information, the higher the financial penalties will likely be.

HMRC also encourages anyone with information regarding ESS or any form of tax fraud to contact us online.

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SIBA Launches Manifesto Ahead Of Next General Election Independent breweries are putting fairness at the heart of its policy platform for the next Government in a document launched last night in Parliament.

• Tra nspa rent Ownership: Make it clear on all advertising who brews the beer and where so that consumers know which beers are genuinely made by independent brewers in the UK

In its manifesto, the Society of Independent Brewers and Associates (SIBA), which represents the UK’s small and independent breweries, has outlined the policies that could boost the sector over the next five years.

This includes guaranteeing independent breweries a guest beer and making it clear to consumers who brews the beer that’s served in the pub.

FAIR TAXATION REGIME

SIBA is urging the next Government to adopt 11 policies covering four key areas of market fairness, fair taxation, reforming alcohol taxation and improving the environment. These will help remove the barriers to growth, ensure that independent breweries remain competitive and help them to make the most of the move to Net Zero.

Andy Slee, Chief Executive of SIBA said: “This manifesto puts improving fairness for independent brewing at its core and is full of initiatives that we hope that all political parties will consider as they draw up their plans for the next government ahead of the General Election.

“Independent breweries operate at the heart of our communities, supporting our local pubs and delivering innovative, fresh and tasty beer. However they are constrained by a lack of access to market and a tax system that burdens small businesses. We believe that with government support we could boost the sector and ensure that independent brewing continues to thrive across the UK.” The full SIBA manifesto can be accessed on the SIBA website and includes the following 11 key policy initiatives:

• L ower Ta x B urden: Reduce the tax burden on small breweries to help them to grow • F reeze B eer Duty: Commit to at least a long term freeze of the main headline beer duty rate • B usiness Ra te Reform : Real reform of Business Rates including a review of the differential paid between global and small breweries

REFORM ALCOHOL TAXATION • Review Alcohol Duty S ystem : Keep the promise to fully review the new alcohol duty system within three years to ensure the reforms work for all small producers • M a ke Duty F a ir: Equalise the tax treatment of beer with cider so that Global cider producers pay their fair share of alcohol duty • M a ke It 20%: Increase the draught duty relief to at least 20% to boost our community pubs

IMPROVING OUR ENVIRONMENT • Worka ble DRS : A fully interoperable Deposit Return Scheme with the same scope and criteria across the UK which works for small breweries

MARKET FAIRNESS

• Desig n Policies with S m a ll B usinesses in M ind: A commitment that the design of new Government green policies takes into account small businesses

• Guest B eer Gua ra ntee: Guarantee a guest beer in pubs to widen consumer choice and support local brewers

• Help to Go Green: Provide assistance designed and available for small producers to help them make the transition to Net Zero

Katherine Jenkins OBE Announced As Welsh Chefs’ Ambassador The Culinary Association of Wales (CAW) has announced Welsh Superstar Katherine Jenkins OBE as its first ever ambassador ahead of Wales hosting a prestigious global event for chefs in 2026.

Katherine, the UK’s most successful classical artist of the century is taking on the role as the CAW prepares to welcome around 1,000 chefs from across the world to the Worldchefs Congress & Expo at the International Convention Centre Wales (ICC Wales) in Newport in May 2026.

Katherine and CAW president Arwyn Watkins, OBE, discussed details of the partnership during a visit to ICC Wales on St David’s Day where they recorded a video interview – They also met Peter Fuchs, group culinary director of The Celtic Collection and ICC Wales, Danielle Bounds, ICC Wales sales director and Colin Gray, CAW vice

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president and chair of WICC. The lead up to Worldchefs Congress & Expo 2026 begins in earnest later this year in Singapore, which is hosting the 2024 event from October 20-25. The congress bell will be presented to Mr Watkins who is expected to announce exciting news about an anthem for the 2026 event.

Speaking about her new ambassadorial role, Katherine said, “I’m so honoured to be an ambassador for the Culinary Association of Wales. Across my career, I’m very, very proud of being Welsh and wherever I go, I always try to fly the flag for Wales. The Culinary Association of Wales being named as hosts for the biggest ever culinary event at the ICC Wales is incredibly exciting and important. When I heard that this was happening, I wanted to do all that I could to help support and amplify it, get behind it and cheer it on. So, if you love food like me, this is four days of food heaven. I can’t wait.

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Elevating Experiences: Exploring the Latest Luxury Trends of 2024 14

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By Dr Eleonora Cattaneo, Program Director of the MSc in Luxury Management and Guest Experience and the Executive Master’s in Luxury Management and Guest Experience at Glion Institute of Higher Education (www.glion.edu) 2. MICRO TRENDS, SOME MAY BE SHORT LIVED Whereas quiet of luxury is a global phenomenon that we see, with a return to quiet luxury in most markets, there are also what we call micro trends which can be more local. They can be quite short lived because actually many of them come from TikTok which tends to be in and out fairly quickly. So, for example, in the most recent Paris and Milan fashion weeks in February we saw ‘minimalism meets messy’. Quiet luxury, minimalistic, but also some little accents which are not flashy or bling but give character. With chunky jewellery, whilst you might ask how this fits with quiet of luxury, the overall look is fairly minimalist. One statement piece which gives the overall look some character.

3. A MOVE TO ‘EXTRAORDINARY EVERYDAY’ Given the speed in which our world is moving, today’s trends in luxury and the luxury industry may not be the exactly the same or continue in even six months’ time. However, these trends, spanning hospitality, travel and related sectors including fashion, accessories and jewellery, give you a lot of scope to develop amazing customer experiences. So what is happening already in 2024 in the luxury world?

1. ‘QUIET OR SILENT LUXURY’: A GLOBAL PHENOMENON In 2023 the big, brash, ‘in-your face’ luxury brands started to tone it down because the customer perspective and customer approach is now moving towards quiet luxury. That is, being understated, emphasising exclusivity and discerning taste without overt displays of wealth and this trend will be consolidated in 2024. Fashion is always the first sector that shows trends very publicly, but we also see it in other product categories. In furnishing, for example, there is a move to vintage pieces and having much less overstated and quiet, clean and minimalistic lines. In fact, this applies in hospitality as well to a certain extent. This is seen in less use of exotic ingredients in Michelin star restaurants and returning to locally sourced and small producers, rather than importing flashy foods from distant lands.

A fundamental characteristic of luxury and luxury products is there has to be something exclusive and memorable. In fashion, for example, a dress or a shoe could be fairly mainstream, but then aspects of it make it a little bit different and capture why they make you focus on that particular look. The design may be classic, yet there is something that adds a bit of an edge to it. Moving between quiet luxury and extraordinary everyday, this is about developing something to focus the customer’s attention on the luxury product. Essentially the product can be quiet, but it has to have an element of being special. This example also gives you an idea of how trends can be fairly fluid.

4. WELLNESS: AN INTEGRAL PART OF LUXURY TRAVEL AND TOURISM EXPERIENCES There has been a shift from luxury product to luxury experience. In the last year, products were continuing to grow in double digits, but now for most product categories – fashion, accessories and jewellery – we are only looking at single digits between four and six percent. On the other hand, travel and tourism and everything that is experience is growing very significantly in 2024. Within this, luxury travellers have a focus on longevity – how to live better and longer, so a combination of health, rest, nutrition and so on – and related facilities are growing in many different markets. These bring opportunities for those that wish to

spend large amounts of money to enjoy relaxation but also to really work on their health. There is a lot of development in wellness-related activities, and places like sleep clinics working on improving sleeping patterns are really growing.

5. GROWING DEMAND FOR PERSONALISED SERVICES Luxury has always been about personalisation. It is not just about getting your hands on that exclusive product, but on getting a service that is really tailored to you as an individual. This has been something that luxury brands have worked on more and more in the past years and it has really become a key objective in 2024. For example, luxury fashion and jewellery stores are no longer a space where a transaction takes place, they are now a venue where the customer interacts with the brand and the brand is hosting a guest. If you make appointments with certain brands, such as a luxury car showroom, they will check you out on LinkedIn before you arrive so they have not just your name but also your background. They can then talk to you about your interests, and how you want to engage with the brand. In a way it is easier to engage with the brand as a person in a hospitality setting because hotels can know a lot about you, particularly if you are a repeat visitor or have a loyalty card, but product brands are really catching up on this as well.

6. IMMERSIVE AND LOCAL Finally, there is a trend to use more natural and locally sourced products, products that are not the issue of exploitation and have not damaged the environment. With that comes an additional interest, which is ‘I don’t want to travel as an entity that is parachuted into a location and has no engagement with the location itself’. I want to learn about where I am going, I want to be part of some local activities and eat locally sourced food. More and more in luxury hospitality we see these efforts to provide experiences which go above and beyond, helping customers learn more about the destination and how things are grown or cooked.

If quiet luxury, immersive and local trends hold it will be luxury travel destinations that offer more authentic experiences that are trendier this year.

Restaurant Groups’ Delivery Sales Rise 8% In February As Takeaways Drop Again Britain’s leading managed restaurant groups achieved year-on-year sales growth of 8% in delivery sales in February 2024, CGA by NIQ’s new Hospitality at Home Tracker reveals.

The inflation-beating increase means groups have generated growth in athome sales for nine months in a row. However, the value of takeaway and click-and-collect sales dropped by 4% from February 2023. Combined, delivery and takeaway sales were 5% ahead—an improvement on the figures of 4% in January and 1% in December 2023.

Consumers’ switch from takeaways to the convenience of ordering-in means deliveries accounted for 11% of restaurant groups’ sales in February,

while takeaways and click and collect orders were worth 4%. Eat-in sales attracted 85% of all spending.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “It’s encouraging to see that restaurants’ at-home sales growth is keeping pace with inflation in early 2024. The shift from takeaways to deliveries continues apace, and we can expect further migration as more and more people welcome the convenience of ordering platforms. However, with discretionary spending still under pressure for many consumers, restaurants will have to stay laser-focused on the quality and value of their delivery operations to sustain sales and share.”

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 plant-based 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 plant-based 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 CoFounder & 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

Catch The Pinches Before the Punches – Why Prioritising Staff Mental Wellbeing Is Good for Business Issue 206

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Hospitality Action encouraged industry leaders to take a fresh look at how they approach staff wellbeing at their annual Breakfast Showcase.

experienced team who stay with the business for longer and are more skilled in upselling.”

Held at Bankside Hotel London last week, management teams from across the hospitality industry came together to share thoughts and best practice aimed at supporting staff wellbeing and welfare, which not only benefits individuals but also contributes to the overall success and sustainability of a business.

However, it's one thing to embed an EAP into a business, but as Lee Melton, head of people at The Coaching Inn Group, explained: “It’s only a benefit if it’s used” thus internal promotion which mitigates the stigma associated with seeking mental health support is key.

Sheila Donohoe, clinical services delivery lead at workplace wellbeing provider Spectrum Life, discussed the positive impact on employers and employees of implementing an Employee Assistance Programme (EAP). Offering timely interventions and aiding the ongoing wellbeing of employees will “catch the pinches before the punches.” In addition, it signals an organisation's commitment to the welfare of its teams, enhancing employee resilience and productivity, and fostering a positive workplace culture with reduced absenteeism.

Rounding off the event, Chris Mitchell and Robbie Laidlaw of The Genuine Dining Co. talked about their epic feat of rowing 3,000 miles across the Atlantic in the World’s Toughest Row which raised over £250,000 for Hospitality Action. Motivation to undertake such an epic feat came after several of their team suffered significant psychological distress following the Borough Market terrorist attacks in 2017 followed by the damage to the industry due to the pandemic. Hospitality Action provided onsite Critical Incident and trauma support to the team with many of their team members further supported by Hospitality Action’s EAP counselling service which has been a lifeline and played a monumental role in helping them come to terms with such distressing and life changing experiences.

Hospitality Action’s EAP currently supports over 200,000 hospitality lives, and the demand for their service has never been greater with 2024 already seeing an unprecedented number of calls for support.

With the financial and mental health challenges many of us are currently facing, it’s never been more important to create a supportive environment and invest in employee wellbeing to empower staff to seek assistance. Offering the ability to proactively address issues at their onset can prevent them from escalating into more serious problems.

The results of Hospitality Action’s EAP service speak for themselves. Of the 47% of people classed as in a heighted level of psychological distress before support is delivered, the severity of psychological distress is reduced for 93% after support had been received, with those reported as healthy increasing by 40 times. 98% of those who engaged with the EAP rated the service as good or very good and 99% would recommend the service to a friend or family.

Group Operations Director at Iconic Luxury Hotels and Cliveden House General Manager, Francisco Macedo, highlighted the financial benefits of implementing an EAP, explaining: "Having an EAP in place is a small financial outlay for something that in turn creates more revenue for hospitality businesses, through having an

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Services Director at Hospitality Action, Camilla Woods, said: “Our dynamic and demanding industry can put huge pressure on those who service it, so it’s essential they know where to seek help when it’s needed. The benefits of an EAP which includes 24/7 in the moment support and access to a counselling service extend far beyond the individual, positively impacting their relationships, work performance and overall satisfaction with life.

“An EAP offers employees a lifeline and safe space to seek assistance to address personal or work-related issues without fear of judgement or repercussions, empowering individuals to proactively address their wellbeing needs and navigate life's challenges with greater resilience and confidence. Beyond the practical, it fosters a culture of care and trust within an organisation to improve overall satisfaction among employees to drive long-term success."

To find out more about more about Hospitality Action’s Employee Assistance Programme and how your business can get involved in fundraising efforts, please visit www.hospitalityaction.org.uk or call 0203 004 5500.

Hygiene in Hospitality: How to Ensure Your Business is Set Up for Success 16

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

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

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

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

TRAINING STAFF Hospitality settings can be complex and require varying levels of cleaning dependent on the situation and the product required. Therefore, regular and consistent staff training is a necessity. Only by ensuring everyone in the team is bought into the importance of hygiene, can businesses expect to see results. What’s more, with the hospitality sector seeing a high turnover of staff, it’s vital that this training is done each time a new staff member joins the venue.

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

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

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

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

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

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

Sodexo’s Stop Hunger Foundation Raises £286,000 Held at the Amex Stadium in Brighton on Thursday evening (21 March), the evening was hosted by Sean Haley, CEO of Sodexo UK & Ireland, and a Trustee of the Stop Hunger Foundation, alongside Gareth John, Sodexo’s European Director Legal Affairs and Chair of the Foundation, and Matt Dawson, Sodexo ambassador, broadcaster, and Rugby World Cup winner.

Nearly 400 guests enjoyed a dining experience curated by Sodexo Live! which showcased sustainable and locally sourced ingredients, in collaboration with local 2013 MasterChef winner, Steven Edwards. Dishes also included a plant-based kofta canape, thai curry and petit fours from the Enactus Chance to Change project.

As well as raising funds for the Foundation through a charity auction, guests also had the opportunity to buy a copy of the ‘Chance for Change’ cookbook and hear first-hand from Amina Missi who has benefitted from the initiative, which is part of the Foundation’s partnership with Enactus to support female refugees in the UK. Sodexo launched the Sodexo Stop Hunger Foundation in 2005 as a UK-registered charity and has supported more than 70 national and local charities.

During the last financial year alone, the Foundation donated more than £400,000 to 26 charities positively impacting just under 2 million people. Over 1,800 Sodexo employees also spent 7,967 hours volunteering – of which 4,332 hours were skills-based – for good causes, including Stop Hunger’s charity partners.

Last year its partnership with FareShare surpassed £1.5 million in donations, further amplifying the Foundation’s dedication to combating food insecurity.

Charity partners receiving a Stop Hunger grant in 2023 included national organisations such as FareShare,

The Trussell Trust, SSAFA, Chapter One and Enactus UK, as well as regional and local charity partners including Made in Hackney and The Bread and Butter Thing.

Gareth John, European Director of Sodexo Legal Affairs and Chair of the Sodexo Stop Hunger Foundation said: “Sodexo’s Stop Hunger Foundation brings together people, resources and innovation to create sustainable solutions to help those grappling with food insecurity.

“The Foundation aims to empower communities, particularly focusing on women who represent the biggest opportunity in eliminating hunger.

Initiatives like the ‘Chance for Change’ cookbook, are not only providing immediate support but also fostering long-term resilience and independence.

“This event is a celebration of what we can achieve together and a reminder of the work that still lies ahead. We are heartened by the incredible generosity of everyone at the event who helped raise these much-needed funds for our communities.”

Sean Haley, CEO Sodexo UK & Ireland and Stop Hunger Foundation trustee added: “Sodexo’s Stop Hunger Foundation epitomises our unwavering dedication to supporting the communities where we live, work, and serve. Social impact is the driving force behind everything we do, and our colleagues across the UK and Ireland have exemplified this spirit once again through their exceptional volunteering and fundraising efforts.

“The strategic goals of the Stop Hunger Foundation, which encompass fundraising and volunteering, are integral to Sodexo’s regional social value strategy. They underscore our ethical manifesto for leading the way in improving the quality of life for society and our planet.”

Heartwood Collection Acquires The Old Crown, Great Bookham Heartwood Collection, the UK hospitality group backed by Alchemy Partners, has acquired The Old Crown, Great Bookham in Surrey as part of its continued growth and follows the acquisition of The Prince of Wales, East Barnet last week.

Heartwood has the highest possible rating from the Sustainable Restaurant Association (Three stars) and also recently won ‘Best Food-Led Pub Group 2023’ at the Restaurant Magazine’s Awards

Located on the village’s High Street, The Old Crown dates back to the 1930’s and was built by Kingston brewery Hodgson’s. A landmark of the village, the pub will undergo an extensive multi-million pound refurbishment to create 150 covers in the enhanced bar and dining room and a further 50 covers in the large enclosed garden.

The pub will feature Heartwood’s signature quirky welcoming style with cosy snugs, rich colour schemes and textures that reflect the history of the pub and the local area.

The acquisition of The Old Crown brings the total number of pubs operated by Heartwood Inns in Surrey to nine including The White Horse, Dorking, the Group’s first pub with rooms which opened in February 2024.

Richard Ferrier, CEO, Heartwood Collection, said: “The Old Crown is a fantastic pub located in the beautiful Surrey village of Great Bookham. The pub will undergo a significant refurbishment to ensure that it remains a part of village life for many years to come.”

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Riding The Viral Wave: How Restaurants Can Rise On The Latest Tiktok Trends – Without Suffering Supply-Chain Sorrows

By Nigel Draper, Founder of Sorsco, a leading service provider in supply chain and procurement (www.sorsco.co.uk) THE NEW KEY INGRE- THE FAST PACE OF CHANGE DIENT? SOCIAL MEDIA Things move so fast that it can be difficult for those unfamiliar with the Social media has been dictating diner habits for quite some time now, with foodie hashtags having greater influence over menu planning than many chefs themselves.

With an estimated 1 billion global users, TikTok has become a particularly powerful driver of culinary change, predominantly among younger generations, who are turning to the app as an alternative to Google, TripAdvisor and Yelp. Indeed, digital marketing agency, MGH, estimates that 36% of TikTok users will place an order shortly after their cravings are piqued by content they see whilst scrolling – influenced not just by official videos shared by the establishment but also by the organic reviews that customers have shared, as well.

A UNIQUE PLATFORM Less focussed on visual perfection than its older cousin, Instagram, the trends that appear on TikTok tend to be more transparent. Creators draw in likes based on their honest, ‘just woke up like this’ attitude, adding further credibility to any endorsements they’ve shared.

GOING VIRAL It doesn’t take much for restaurants to blow up on TikTok, either. Take the suprême croissant – a circular, croissant-based pastry lavished in icing and filled with flavour – introduced as a rival to the cronut (croissant-donut) by Manhattan bakery, Lafayette Grand Café, back in 2022.

What started out as a small-scale competitive edge soon grew into an explosive social-media sensation, meaning that any good bakery worth its salt has since added the treat to its regular rotation.

The same thing happened with butter boards, burn cakes and sleepygirl cocktails – charcuterie-style bread selections, birthday treats that reveal hidden rice-paper designs and cherry-based drinks designed to help you doze off – are suddenly everywhere to be found.

for-you-page to keep up with what people demand. Nevertheless, staying abreast of the latest buzzwords is becoming a must for those hoping to thrive and survive in hospitality - with MGH finding that 51% of people will now visit a restaurant simply to find a highly coveted menu item.

Videos of trending recipes have furthermore shown to be enough to make 20% of TikTok users visit a restaurant from a different city – with 52% of those surveyed willing to do so in the future.

MEETING SUPPLY AND DEMAND The major obstacle, then, is ensuring restaurants are prepared for the rapid cycling of trends and the potential for a sudden influx of custom, which can just as easily die down. There’s no point purchasing thousands of packets of tofu ready for the next buzzword vegan dish, only to find demand has dropped in a matter of mere weeks, for example. Equally, however, you don’t want to find yourself scrambling for egg replacements if your café becomes the next big vegan destination overnight, thanks to one glowing TikTok review.

in accordance. By restricting to local wherever possible, they’ll not only be helping to save the planet, but can also ensure that ingredients can be easily acquired at shorter notice, giving them greater agility and adaptability to respond, without having to over-order.

4. SUPPLIER DIVERSIFICATION:

Thankfully, better control over supply-chain processes is enough to overcome the challenge, allowing restaurants to ride the viral wave without the risk of over-stocking, under-stocking or contributing to the foodwaste problem.

Likewise, restaurants should avoid relying on just one supplier for their most critical ingredients, diversifying supply wherever they can to minimise the impact of potential disruptions. It only takes one bad week of under-delivery to lose a sudden peak in TikTok custom for good. Consider diversification of your contingency plan for unexpected surges.

1. DATA ANALYSIS:

5. INVENTORY MANAGEMENT:

By incorporating real-time social media monitoring and data analytics into regular demand planning, restaurants can stay abreast of the latest viral trends, adjusting inventory accordingly.

Finally, inventory management systems must be adopted to provide real-time data on levels of stock. This prevents over-purchasing and potential food waste, furthermore preventing unnecessary strain on fluctuating supply.

2. FLEXIBLE MENU PLANNING:

NAVIGATING THE TIKTOK TSUNAMI

Fostering a culture of adaptability when it comes to recipe creation is also essential, with the introduction of seasonal or limited-time offers allowing leaders to capitalise on trends, without committing to long-term supply-chain stresses.

TikTok has emerged as a formidable force, propelling restaurants from obscurity to overnight success. The platform’s unique blend of honest content and organic engagement has reshaped consumer behaviours and expectations, but the viral spotlight has proven a double-edged sword. In order to navigate sudden fluctuations in supply and demand that the TikTok tsunami is capable of stirring successfully, hospitality leaders must embrace data analytics, flexible menu planning and collaboration with local suppliers. Diversification and robust inventory management are also a must allowing restaurant owners to ride the viral wave with both agility and adaptability – without ever losing their edge.

3. COLLABORATION WITH LOCAL SUPPLIERS: Perhaps the most important strategy of all, establishing good relationships and strong lines of communication with local suppliers allows restaurant leaders to keep vendors informed about potential trends and changes in demand ahead of time, such that they can adjust their own production and delivery schedules

The QHotels Collection Announces Outstanding Achievements and Shining Stars at Third QYou Awards The QHotels Collection, the group of 19 hotels and resorts across the UK, has announced the winners of its annual QYou Awards, which took place last night (27 March) in a fun, 1980s-themed ceremony at the group’s Chesford Grange Hotel, Warwickshire.

Manager of the Year, Joanne Thorniley. As Event & Group Sales Manager at Chesford Grange Hotel, Joanne has reformed the entire sales office, taking her team to new levels and going the extra mile, guaranteeing that customers leave happy and wishing to return.

The QYou Awards celebrate the brilliant achievements and success delivered by the shining stars across the business, and those who go the extra mile to demonstrate true passion for hospitality.

Team Member of the Year (Front of House) Catherine Clough, an F&B Team Member at The Telford Hotel, Spa & Golf Resort. Cathy is caring and cheerful, a ‘Breakfast Queen’ striving to ensure that all guests have a great start to their day.

Richard Moore, Group Chief Executive of The QHotels Collection said: “We are proud to celebrate tonight’s winners and the fantastic achievements from 2023 recognising outstanding performance, innovation and dedication.

I am very proud of what we have achieved and what the future holds for The QHotels Collection, which simply couldn’t happen without our people.

The awards give us a chance to shine a spotlight on individuals and teams who had been leading lights, curiosity seekers, and the best version of themselves in all they have achieved across The Collection.

As a business, a memorable experience for every single guest who chooses to stay with us is something we are all incredibly passionate about. We strive every day to build a strong, positive reputation with all who encounter us, our people, our guests, and those who we choose to partner with.”

With its collection of stunning hotels and resorts, from secluded rural hideaways to sophisticated city hotspots for couples, families, golfers, spa and business guests, the people behind The QHotels Collection share a passion for above-and-beyond service. As leaders in hospitality, the group is always striving to be an organisation its people are very much proud to be a part of, by making it a vibrant place to work, creating exciting opportunities for everyone, and carving out a future that flourishes.

The business has invested heavily in its portfolio, people and its operations and it continues to go from strength to strength. In 2023, The QHotels Collection achieved year end goals, as well as securing growth in its reputation scores, an area which continues to be a number one focus towards achieving ultimate success.

Winners of the QYou Awards were chosen by their colleagues, who were invited to nominate individuals in their teams for their greatest achievements, including game-changing successes, their connections with guests, their creative and curious minds and, the innovators and trailblazers that have made the difference.

The 11 awards included a new category this year; for Brand Excellence and Innovation, which was awarded to Emily Poole and Jemma Chalmers from the Marketing Team at Head Office. Fondly known as Jemily, the pair have worked with innovation and creativity over the last year to make the vision of Project Phoenix, the renovation and redesign of The QHotels Collection websites, a further important evolution of the brand.

Other key successes on the night included:

Operations Manager of the Year, Andrew Price, Oulton Hall Hotel, Spa & Golf Resort. Since Andrew joined Oulton Hall, he has established himself as an integral part of the leadership team and he exceeds guest expectations through his attention to detail.

Team Member of the Year (Behind the Scenes), Maintenance Team Member Raymond Dobbie is a vital member of the maintenance team at the DoubleTree by Hilton Glasgow Westerwood Spa & Golf Resort, dedicated to his role and a fountain of knowledge.

The Hotel of the Year was awarded to Oulton Hall, which has seen considerable growth and exponential improvement in guest experience, quality and reputation driven by the whole team.

THE AWARD WINNERS LIST IN FULL Excellence & Innovation Award: Emily Poole and Jemma Chalmers – Marketing, Head Office General Manager of the Year: Michael Stenson, General Manager at Forest Pines & Belton Woods Hotel of the Year: Oulton Hall Hotel Manager of the Year: Joanne Thorniley, Event & Group Sales Manager at Chesford Grange Hotel Operations Manager of the Year: Andrew Price, Operations Manager at Oulton Hall hotel Supervisor of the Year: Callum Carter Russell, Assistant Health Club and Spa Manager at Cambridge Belfry Hotel & Spa Team Member of the Year - Behind the scenes: Raymond Dobbie, Maintenance Team Member at DoubleTree by Hilton Glasgow Westerwood Team Member of the Year - Central Support: Daniel Riddington, Senior IT Engineer, Head Office Team Member of the Year - Events Sales & Finance: Lisa Brown, Finance Manager at Belton Woods Hotel Team Member of the Year – Front of House: Catherine Clough, F&B Team Member at Telford Hotel, Spa and Golf Resort Team Member of the Year - Golf, Health Club & Spa: Lauren Belcher, Spa Manager at Delta by Marriott Nottingham

Kate Nicholls Elected As Institute Of Licensing National Chair Issue 206

The Institute of Licensing (IoL) has announce thed election of Kate Nicholls OBE as National Chair, effective 1st April 2024. David Lucas has been elected as Vice Chair, alongside existing Vice Chair Gary Grant, effective immediately.

Kate Nicholls OBE will take over from previous Chair Daniel Davies who has served as National Chair since January 2015.

Daniel Davies will step down after a record nine years as IoL Chair, during which time he has overseen significant development within the organisation, representing the IoL at House of Lords Select Committees and many other key events, establishing the core team for the organisation and instigating additional member benefits including its LINK magazine. Dan has been a superb Chair for the IoL, and its longest serving.

David Lucas joins Gary Grant as Vice Chair of the IoL. David is also Chair of the IoL’s East Midlands Region since 2008 and is heavily involved in much of the IoL’s work, including working closely with the IoL team and supporting a number of stakeholder groups such as the National Licensing Forum and Local Alcohol Partnerships Group. He is also a member of the national Board of Best Bar None, the Committee of National Pubwatch, and a Consulting Editor of Paterson’s Licensing Acts.

Kate Nicholls, National Chair of the Institute of Licensing and Chief Executive of UKHospitality, said: “I’m delighted to be joining the Institute of Licensing as its National Chair and I’m looking forward to working with our members and wider stakeholders across the many facets of the licensing landscape.

“Having been involved in licensing matters for many years, I know how integral it is to hospitality businesses, and working towards excellence in this space is exactly the right goal.

“I’d like to thank Daniel for all his work over the past nine years and for his commitment to the Institute of Licensing. As its longest-serving Chair, he has left a clear legacy that I hope to build upon during my time as Chair.”

David Lucas, Vice Chair of the Institute of Licensing, said: “During my time with the Institute of Licensing, I have been able to meet a large number of members many of whom have become friends. I have also had the

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pleasure of working with my colleagues on the Board together with Sue and her incredible team.

“I therefore regard it as an honour to be elected as a Vice-Chair of the Institute and would like to thank Emma McHugh for my nomination and the members of the Board for placing their trust in me.

“We are all extremely grateful to Dan Davies for the tremendous contribution that he has made to the development of the Institute and wish him every success in his ongoing commitment to the regeneration of New Brighton.

“I look forward to an exciting future under the guidance of our new Chair, Kate Nicholls OBE, and will continue to provide my support to Kate and all those who are dedicated to the growth of the Institute.”

Gary Grant, Vice Chair of the Institute of Licensing, said: “I am thrilled that Kate Nicholls OBE has agreed to take on the important role of Chair of the Institute of Licensing.

“Kate is a highly respected and well-known figure on the national stage with exceptional leadership, commercial and diplomacy skills. She has been a good friend and supporter of the Institute over many years and a regular speaker at our national conferences and events.

“The whole Board looks forward to working with Kate to progress the Institute further and faster towards its goal of ‘excellence in licensing’, partnership working and ensuring that all the voices of our wide membership are heard and amplified.

“To be joined as Vice-Chair by David Lucas is extremely welcome. David has been an indefatigable stalwart of the Institute, and its Board, for many years and his efforts have rightly been recognised by the Institute in the recent past. His elevation to Vice-Chair is proper recognition of his essential and vital work.

“I would like to pay tribute to Dan Davies’ remarkable tenure as our longest serving Chair over the past nine years. The Institute has grown leaps and bounds during his leadership as a result of his immense efforts, charisma, commercial nous, and leadership. We will remain forever grateful to Dan and he will always find a warm welcome at the Institute.”

FOR ALL THE LATEST NEWS VISIT WWW.CATERERLICENSEE.COM

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

Issue 206

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

Bar Operator Arc Inspirations Scores £7m Investment To Accelerate Growth build what we believe is the best bar business in the country.”

Award winning bar group, Arc Inspirations, operator of premium bar brands, Banyan, BOX and Manahatta, is set to accelerate its expansion across the UK after raising £7m.

Arc Inspirations’ next opening will be its debut Scottish site – Manahatta Edinburgh, the brand’s tenth venue, launching later this summer. The newest addition will bring the beat of New York to Edinburgh, with a glamorous, exciting cocktail bar perfect for glam get-togethers and everyday escapism. The company is also eyeing further launches in London, Liverpool, and Cardiff in 2024, creating around 300 new jobs.

The company has secured a £4m loan from its banking partner, HSBC UK, alongside a £3m equity injection from its shareholders, including BGF which has backed the business since 2022. With ambitions to deliver at least four new openings per year over the next five years, the capital will support Arc’s continued growth plans, and also fund a major programme of exciting new refurbishments at existing Manahatta sites.

Commenting on the news, Co-Founder and CEO Martin Wolstencroft, said: “We’re grateful to the HSBC UK team and to our shareholders who continue to believe in our business and support us on our ambitious growth journey. Together we have achieved a number of key milestones, with four successful new site openings in 2023, and our most successful festive period to date. Each success is testament to our team and culture, and I thank each and every member of our team as we continue to

James Sawley, Head of Retail & Leisure at HSBC UK, said: “Arc Inspirations is a homegrown success story and we’re delighted to build on our relationship and provide further investment to this resilient and ambitious business.

“Arc has already achieved impressive scale, and our support has enabled Martin and his team to deliver significant growth in recent years. With a strong balance sheet, outstanding leadership team and proven concepts, we are confident in Arc’s ability to succeed in new, untapped markets across the UK, and we wish the team every success with the next stage of their exciting growth plans.”

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. 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.

8. ANNOUNCE POST-GAME ENTERTAINMENT 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!

‘Tis The Season To Plan For A Very Merry On Premise 2024

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Suppliers and operators generated strong festive trading last year despite the cost of living crisis, CGA by NIQ’s Christmas Report 2023 flags what they can do to have another happy Christmas in 2024.

Research for the 2023 Christmas Report found that nearly three quarters (73%) of consumers visited a licensed venue over the festive season. It helped to create high single-digit sales growth through both the CGA RSM Hospitality Business Tracker and the CGA Daily Drinks Tracker.

However, the number of people going out fell by five percentage points year-on-year, as high inflation put pressure on spending. Nearly all (97%) consumers told CGA they had been affected by rising costs to some extent, and four of the top five reasons for not going out over Christmas related to the cost of living in some way.

Nevertheless, most consumers remain keen to eat and drink out whenever money allows. When asked what they would prioritise over Christmas if their disposable income fell, 29% stated that visits to the On Premise would remain in their top priorities, demonstrating how important the sector is for consumers over the festive season CGA’s 2023 Christmas Report also highlights the most popular occasions and dates for festive drinks and meals, indicating where to focus attention while planning for 2024’s festive period. Food-led visits were the pri-

ority in 2023, with numbers visiting restaurants and food-focused pubs rising year-on-year by four and one percentage points respectively. Visits to bars and drinking pubs fell by four and two percentage points.

These channel shifts extended a trend that was in play throughout 2023: a movement away from late-night visits in favour of earlier and lower tempo occasions. Well over half of consumers said they went out for relaxed or quiet drinks (57%) or casual meals (56%)—nearly double the number who went out for a special occasion (30%).

However, big festive occasions remain pivotal, and Christmas Eve, New Year’s Eve and 23 December were the three top dates in people’s diaries.

Matt Meek, CGA by NIQ Senior Client Manager, said “Our report shows eating and drinking out remains at the heart of Christmas in Britain—even during a cost of living crisis. But while many consumers spent freely, the increase in people staying at home is a reminder that visits can never be taken for granted. If inflation and interest rates ease, these people will hopefully feel more money in their pockets as the year goes on, which could make 2024 the best festive season since before COVID-19. Strategies will need to build on the lessons learned in 2023 and pinpoint exactly where, when and why people go out in December—and our research provides the ideal foundations for success.”

Urban Pubs & Bars Announce Opening Of The Red Setter In Battersea Held at the Amex Stadium in Brighton on Thursday evening (21 March), the evening was hosted by Sean Haley, CEO of Sodexo UK & Ireland, and a Trustee of the Stop Hunger Foundation, alongside Gareth John, Sodexo’s European Director Legal Affairs and Chair of the Foundation, and Matt Dawson, Sodexo ambassador, broadcaster, and Rugby World Cup winner.

Nearly 400 guests enjoyed a dining experience curated by Sodexo Live! which showcased sustainable and locally sourced ingredients, in collaboration with local 2013 MasterChef winner, Steven Edwards. Dishes also included a plant-based kofta canape, thai curry and petit fours from the Enactus Chance to Change project.

As well as raising funds for the Foundation through a charity auction, guests also had the opportunity to buy a copy of the ‘Chance for Change’ cookbook and hear first-hand from Amina Missi who has benefitted from the initiative, which is part of the Foundation’s partnership with Enactus to support female refugees in the UK. Sodexo launched the Sodexo Stop Hunger Foundation in 2005 as a UK-registered charity and has supported more than 70 national and local charities.

During the last financial year alone, the Foundation donated more than £400,000 to 26 charities positively impacting just under 2 million people. Over 1,800 Sodexo employees also spent 7,967 hours volunteering – of which 4,332 hours were skills-based – for good causes, including Stop Hunger’s charity partners.

Last year its partnership with FareShare surpassed £1.5 million in donations, further amplifying the Foundation’s dedication to combating food insecurity.

Charity partners receiving a Stop Hunger grant in 2023 included national organisations such as FareShare, The Trussell Trust, SSAFA, Chapter One and Enactus UK, as well as regional and local charity partners including Made in Hackney and The Bread and Butter Thing.

Gareth John, European Director of Sodexo Legal Affairs and Chair of the Sodexo Stop Hunger Foundation said: “Sodexo’s Stop Hunger Foundation brings together people, resources and innovation to create sustainable solutions to help those grappling with food insecurity.

“The Foundation aims to empower communities, particularly focusing on women who represent the biggest opportunity in eliminating hunger. Initiatives like the ‘Chance for Change’ cookbook, are not only providing immediate support but also fostering long-term resilience and independence.

“This event is a celebration of what we can achieve together and a reminder of the work that still lies ahead. We are heartened by the incredible generosity of everyone at the event who helped raise these much-needed funds for our communities.”

Sean Haley, CEO Sodexo UK & Ireland and Stop Hunger Foundation trustee added: “Sodexo’s Stop Hunger Foundation epitomises our unwavering dedication to supporting the communities where we live, work, and serve. Social impact is the driving force behind everything we do, and our colleagues across the UK and Ireland have exemplified this spirit once again through their exceptional volunteering and fundraising efforts.

“The strategic goals of the Stop Hunger Foundation, which encompass fundraising and volunteering, are integral to Sodexo’s regional social value strategy. They underscore our ethical manifesto for leading the way in improving the quality of life for society and our planet.”

Portobello Pub Company Secures Prime Freehold Site In Battersea From JD Wetherspoon Portobello Pub Company, the high-quality London and South-East pub operator, has acquired a prime freehold pub in Battersea, south-west London, for an undisclosed fee.

Following the latest acquisition, Portobello – led by managing director Richard Stringer and chaired by industry veteran Mark Crowther – has re-opened the venue for trade, with a full capex refurbishment due to take place in the coming months.

The iconic Asparagus pub is named in homage to the vegetable that was historically grown and harvested in the Battersea area, for the city of London, and is located just a five-minute walk from Clapham Junction railway station.

The bar has been stocked with Portobello’s own range of beers, including London Pilsner, Notting Helles and Stiff Lip IPA. The pub will also be supporting several other local breweries, keeping with Portobello’s mantra of

brewing and pouring beautifully-balanced beers, with full flavour and endless drinkability.

Commenting on the acquisition, Mark Crowther, Chairman of Portobello Pub Company, said: “This is a wonderful acquisition for us, expanding our network and taking on such an iconic pub in bustling Battersea. We are always on the lookout for opportunities to add to our growing estate and, when a chance like this arises and things fall in our favour, it is very rewarding.

“We are looking forward to welcoming guests through our doors ahead of what’s set to be a busy Easter weekend for the wider industry, but even more so once the full refurbishment has been completed in the coming months. This is an exciting time for the business, we’ve got some growth irons in the fire, and are looking forward as we continue to build this business.”

Wellness Trends In 2024, And What Hospitality Is Doing To Cater To Them 24

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

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

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

CULTIVATING WELLNESS THROUGH SUSTAINABILITY

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

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

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

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

It’s Raining Pints! Greene King’s Free Drink Giveaway Is Now Live Brits were able to grab one of 100,000 free pints at their local Greene King pub in celebration of rain falling which fell yesterday (March 25)

in five of the nation claiming it’s the place that rains the most in the entire country.

The offer went live for 24 hours from 11am on 25th March, and customers can choose one free drink from a range of options, including cask ales, lagers and craft beers such as Greene King’s Level Head, Greene King IPA and Flint Eye or a selection of soft drinks.

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, showing a clear relationship between the weather and social activities.

All pub goers must do to quench their thirst is head to a local participating Greene King pub and say the key words “it rains, we pour” when ordering.

Clair Preston-Beer, Managing Director for Greene King Pubs, said: “Now it’s officially raining, we’re pouring 100,000 free pints across our Greene King pubs nationwide in our biggest ever giveaway to celebrate rather than commiserate the rain, because let’s face it, it won’t be the last of the wet weather

The pub company and brewer’s biggest ever round was triggered at 08:00 am today, after much anticipation the official Greene King Rain Drop Detector was set off, meaning the nation can head to their local pub and enjoy a free pint.

The nine-foot-tall pint glass shaped detector situated at Great Northern Warehouse in Manchester city centre, lit up triggering the launch of the offer across the country, as the first drops of rain fell on the city.

The giveaway follows new national research revealing Manchester is the UK’s wettest city, with over one

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

“At Greene King, we are proud of being the nation’s go-to place to eat, drink, and relax with your family, friends, and colleagues. We have something for everyone, so as we can’t control the weather, we can make up for it by offering this free pint giveaway up and down the country – meaning a Good Time is (Almost) Guaranteed. We can’t wait to welcome customers into our pubs today to enjoy our biggest ever round of free drinks.” 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

Products and Services Müller Vitality Plant-Based Launches into Out of Home Sector 26

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For the first time, Müller Vitality plant-based will be available to the out of home sector.

Müller is offering the product in a 3kg bulk pouch format with separate mixable sauce - a first for the sector.

Bulk pack yogurts account for 40% of the out of home yogurt market, and with it in 30% value growth year on year , the nation’s favourite dairy brand has identified a gap in the market with products that have been specifically designed to meet the needs of its customers.

From June, chefs and operators will be able to purchase Müller Vitality PlantBased Thick & Creamy and Müller Vitality Plant-Based Healthy Balance Plain yogurt alternative.

Made with a blend of gluten free oats and coconut, both products are vegan and a source of Calcium, B12 and Vitamin D. To ensure maximum flexibility, both variants will be available in plain flavour. This gives customers the opportunity to use it across their menu throughout the day.

They can also be mixed with a new range called Müller Mixables to create plant-based toffee, peach or strawberry yogurt alternative. To enable versatility, the sauce has also been designed to be used beyond yogurt

in a wide variety of other foods, such as cheesecake.

The Müller Mixables Sauce range will be available in 1kg pouch format and is also vegan, gluten free and made with real fruit .

Further information will be available from the Müller for Caterers website, the business’ new home for its out of home products.

Jon Piper, Commercial Director at Müller Yogurt & Desserts said: “When we looked at the needs of this sector, it became clear that customers are not only looking for a plant-based yogurt alternative option, they are also looking for a flexible solution, in bulk format, that allows them to use it right across their menu.

“So that’s what we have created. What we are also able to bring to the party is decades of experience making delicious yogurts and desserts, and a brand that people know, love and trust.

“There’s a huge growth opportunity for yogurt and plant-based alternatives in this sector, and we will continue to innovate and fill gaps in the market to ensure we can be the partner of choice within out of home.”

Müller for Caterers: Müller For Caterers - mullerforcaterers.co.uk

Real Hand Cooked Crisps Cut The Mustard With New Colman’s Collab

Colman’s, the UK’s number one mustard brand , has partnered with premium hand cooked crisp brand, REAL, to relaunch its Ham & Mustard Crisps with the iconic taste of Colman’s English Mustard.

Available exclusively in the food service channel from April, the REAL Ham & Colman’s Mustard Crisps pack a distinctive Colman’s flavour punch and is set to be the perfect pairing to a drink, whether that be a pint, a chilled diet coke, or a delicious sandwich.

With expected sales of over 1.5m packs a year , REAL Ham & Colman’s Mustard Crisps is a huge opportunity for more people to enjoy Colman’s in a different way, whether they are existing fans or new to the famous condiment.

REAL has been making premium hand cooked crisps with punchy flavours for the food service sector since 1997. With this collaboration, the brand’s fifth bestseller2 Ham & English Mustard, has been given an upgrade with a boost of Colman’s English

CLEAN Linen & Workwear CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. We supply tailored workwear solutions, provided by real people. Our laundries in Cheltenham and Yeovil provide chefswear, workwear and linen rental services to our customers throughout the West and South West of England. Our garments are comfortable, robust and comply with all the appropriate safety standards. No matter the size of your business, whether you operate from a single site or multiple locations, we are able to tailor a workwear rental solution to suite your business requirements.

What does a workwear service from CLEAN offer?

• Certified food processing, chefswear and kitchen uniforms • Flexible service enabling cost effective, tailor-made solutions • Thermally disinfected hygienically clean garments and COVID safe deliveries • Hazard Analysis and Critical Control Point (HACCP) safety procedures • Wide range of garments suitable for all food production and kitchen environments • Company logos emblems, name labels, bar codes and lockers available • Personal locker valet service available to distribute workwear to the right people We can also provide floor protection and dust control mats and/or washroom and hygiene services … but don’t just take our word for it : Learn how CLEAN's workwear service provides fresh clean uniforms to food manufactures, producers and commercial kitchens every day.

Saunton Sands Hotel: The Brend Collection is a family-run company with eleven hotels across multiple locations in southwest

Mustard’s fiery flavour that is loved across the nation.

Jolanda Wells Licensing Manager at Unilever said: “Not only are crisps the nation’s favourite snack , but they are also the number one item people buy alongside a drink or a sandwich when eating out . To help operators tap into this opportunity, we’ve brought together two iconic British brands to give people the ultimate ham and mustard crisp combination, which we know Colman’s aficionados will love.”

Matt Smith Marketing Director at REAL Crisps added, “REAL Crisps have always stood out for their distinctive, punchy flavours tailored for food service. Our new Ham & Colman’s Mustard takes this to a new level with a full-on flavour that is the perfect partner for a drink or sandwich.”

The new REAL Ham & Colman’s Mustard Hand Cooked Crisps will be available to purchase in the food service sector from 1st April 2024.

England. Saunton Sands Hotel is its flagship hotel, with stunning views, luxurious accommodation, a spa and two dining venues. Upholding the standards of a 2 AA Rosettes awarded kitchen requires a workwear supply from a company that shares the same ethos - to deliver unwavering quality and always go the extra mile.

CLEAN supports Saunton Sands Hotel with freshly laundered chefs and kitchen uniforms, which consist of Coolmax Chef Jackets, Chef's Trousers and Aprons.

Protect your business, and your customers CLEAN employ real people who understand that without a robust and reliable supply of linen and workwear, many businesses would simply be unable to operate. CLEAN know what customers’ value most, it is service and reliability - perfectly laundered hygienically clean linen and workwear that they can take for granted. Our customer service and laundry teams, work collaboratively and incredibly hard to deliver an uninterrupted supply of impeccably laundered linen and workwear.

Why rent your workwear rather than buy?

The main advantage of choosing a rental service is that upfront costs are avoided and spread over the length of the contract, and garments are altered, repaired, and replaced as necessary.

Additional services that add real value Most garments can be custom embroidered with company logo, slogans, the name of a department, job title or even individual names. A locker valet service makes it easy to organise and distribute workwear garments to the people that need them. While floor protection and dust control mats make a great first impression and help keep workplace safe and clean.

Services for hotels and accommodation providers Flawless laundering, dependable deliveries, and automatic stock level management means CLEAN provides hotels in the region the most efficient linen and towelling service available. Whether it’s a single site hotel or a group operating from multi locations we will tailor our service to match a hoteliers’ needs. Local hotels also choose CLEAN for our comprehensive chefswear service to support their entire kitchen brigade from Executive Chefs to Kitchen Porters.

To find out more visit: www.cleanservices.co.uk

PLEASE MENTION CLH NEWS WHEN RESPONDING

Products and Services

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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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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

CLH Digital

Issue 206

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 206

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 206

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 206

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 206

CLH Digital

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More Twists, More Taste, More Profit!

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

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

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

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

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

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

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

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

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

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

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

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CLH Digital

Spirits and Mixers

Issue 206

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

World's First Pre-Mix Is A Party For Your Taste Buds!

Hot on the heels of their successful new drink-in-a-can margarita, (which launched on World Margarita Day in February) Pergola Drinks is introducing a second new drink: Tequila and Tonic.

The world's first pre-mix in a can Tequila and Tonic has been infused with the cosy warmth of cinnamon and the creamy sweetness of vanilla.

Pergola Drinks has been created by husband and wife team Rahul and Sheetal Murthy. The company is a cocktail creator with a focus on the premium market.

Sheetal said: "Say goodbye to boring drinks! Pergola's unique flavour combos take the tequila experience to a whole new level.

"Say hello to the world's first canned Tequila and Tonic that's gonna blow your mind! It's like a party for your taste buds! Perfect for stocking up your minibars at home or adding a splash of excitement when you visit your favourite bar."

Last month, Pergola Drinks jazzed up the classic Margarita with a kick of fresh mint and the exotic tang of yuzu citrus. It's fizzy, it's allergen-free, it's preserva-

tive-free - and it's about to become your new favourite go-to drink, whether you're chilling at home or hanging out at your favourite bar.

Rahul said: "Margarita with Mint and Yuzu takes the tequila experience to a whole new level.

With a chill 5% abv, our cocktails are down for whatever - from lazy poolside days to wild wedding parties.

"What's more, our cans are eco-warriors - no plastic sleeves here, just crush and recycle for a guilt-free sip!"

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

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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

Oaknorth Completes £232m Club Loan To FamilyRun Business, Splendid Hospitality Group with over seven different brands, as well as independent hotels. With the support of OakNorth and HSBC, we’ll be able to continue delivering the exceptional service and quality, as well as the extraordinary experiences our guests have come to know us for over the decades.”

OakNorth, the digital bank for entrepreneurs, by entrepreneurs, has partnered with HSBC on a £232m club loan to Splendid Hospitality Group. Splendid Hospitality Group is one of the UK’s fastest growing privately-owned hotel groups, with a portfolio of 24 hotels from London to Bristol, York to Edinburgh covering economy, midscale, upper midscale, boutique, and luxury markets. For over 30 years, it has built an excellent reputation, as well as an impressive portfolio of properties with brands including IHG, Accor, Marriott and Hilton.

Ben Barbanel, Head of Debt Finance at OakNorth, continued: “For over 30 years, Splendid Hospitality Group has been creating extraordinary experiences in the hospitality industry, and forging an exemplary reputation in the process. This transaction was very exciting not only because it gave us the opportunity to support this incredibly strong family-business, but also because it is the largest club deal we’ve ever participated in. The hospitality industry is facing numerous challenges, from staff shortages to the cost-of-living crisis, but despite these headwinds, Splendid Hospitality continues to find opportunities to expand and further enhance its impressive portfolio.”

The club loan will support future capex works, including the extension of Hilton London Bankside based in Southwark. The hotel currently has 292 rooms, as well as a disillery bar, restaurant, executive lounge, conference and event facilities, a spa and leisure club, and a ballroom which can accommodate up to 700 guests. The capital will enable Splendid to extend the hotel, adding a futher 76 rooms.

Commenting on the transaction, Nadeem Boghani, Vice Chairman at Splendid Hospitality Group, said: “Splendid has always been an entrepreneurial business with incredible agility – traits that we know OakNorth and HSBC share. The teams demonstrated in-depth knowledge of the hospitality sector, and a clear understanding of what makes our business unique. We are incredibly fortunate to operate hotels across the UK,

Elizabeth Davies, Head of Real Estate Finance – Hotels HSBC UK, added: “HSBC UK has enjoyed a strong relationship with Splendid Hospitality for many years and we are proud to continue supporting this best in class, family business. Our partnership with Splendid Hospitality reflects HSBC’s enduring commitment to the UK hospitality sector, and our ability to provide bespoke funding solutions to realise clients’ ambitions.

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise company’s top franchise partners earning over £125,000.

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 £50,000 per year, with the

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.

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."

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

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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

CLH Digital

PROFITABLE BUSINESS FOR SALE

Why Use a Specialist Hospitality Consultant?

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

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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