CLH Digital - Issue #206

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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 drear y weather that often accompanies this time of year, the Easter weekend represents a much needed shot in the arm for an industr y facing immense pressure

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 countr y, offering a lifeline to many establishments grappling with ongoing challenges, and is great news!

Research, as seen on our front page , by the Oxford Par tnership 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, par ticularly 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 suppor ting the viability of pubs, especially as they contend with early closures and financial strains exacerbated by the cost-of-living crisis and soaring energ y 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 oppor tunity 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 sur vived

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

The Society of Independent Brewers' manifesto offers a common-sense approach to addressing the challenges facing the industr y, providing a blueprint for success that deser ves serious consideration from policymakers and stakeholders alike I don't think there could have been a starker message sent to the government and polit-

ical par ties 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 energ y costs in par ticular but also staff costs In his Spring Budget, Chancellor Jeremy Hunt announced that the beer duty will be frozen until Februar y 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

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

“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 ser ving a factor y 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 ever yday 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 vir tually unknown

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

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 ver y pleased to see the Society of Independent Brewers out of the traps getting their manifesto out there for all to see - well done!!

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 can always be contacted at edit@catererlicensee com

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 Published by PUBLISHED BY RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR TELEPHONE: 01202 552333 FAX: 01202 552666 www CLHNews co uk @CLHNews CLHNews CLHNews EDITOR Peter Adams SALES EXECUTIVES David Bar tlett Guy Stephenson PRODUCTION & DESIGN Matthew Noades PRODUCTION & WEB ADMIN Charlene Fox Published by Editor's Viewpoint 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 ever y 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 reser ved, reproduction is forbidden unless written permission is obtained All material is assumed copyright free unless otherwise advised
2 CLH Digital Issue 206

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

for £3.2bn Boost


Easter Saturday was the biggest day by far for Easter in 2023, and not only did it over take 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

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


Oxford Par tnership’s CEO, Alison Jordan, comments: “Easter might be earlier this year and mixed weather predicted but we have already seen St Patrick’s weekend over take 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

And Matt Green, Manager of The Murgatroyd Arms in Halifax agreed: “I’m delighted to repor t 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 ”

A fur ther 10 5 million people sur veyed 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

and the unpredictability of the weather

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

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 shor ter breaks wanting to save on accommodation activities and eating out, highlighting the ongoing challenges for industr y So please do go out and explore the amazing destinations and attractions here on our doorstep this spring, tourism businesses will be ver y pleased to see you

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


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 shor t breaks away, meaning the UK luxur y hotel sector should continue to see robust demand

The United States has consistently led UK tourism’s recover y 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

VisitBritain is expecting the US market to be wor th £6 7 billion in 2024 with American visitors contributing almost £1 in ever y £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 four th most valuable inbound visitor market


Staycation remains as popular as ever par ticularly during the bank holiday periods The Travelodge 2024 Travel Trend Repor tidentified 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 sur veyed More than a third (37 per cent) of people sur veyed had already booked their UK travel or accommodation at the time they responded

Issue 206 CLH Digital 3

Sustainability strategies are not simply measures to appease our conscience in business, they are now crucial enablers for growth and client retention

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

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 sur vey of 2,000 members of public The same study found that eco-friendly sentiments were most pronounced among younger travellers, with just over a quar ter (26%) aged 25-34 citing it as their top priority when travelling This is just one of several British sur veys across the past 5 years which points towards the growing impor tance of sustainability credentials when it comes to decision making, par ticularly 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 impor tant we are now entering an era whereby that same landscape is driven by a race to reach sustainability milestones

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

As far as impactful measures go, hospitality companies can prioritise local production, reducing food shipments by per Green energ y is also impor tant, with the instillation of solar energ y infrastructure being a useful method One of the most impor tant measurements for hotels is the carbon footprint per overnight stay, therefore it s impor tant 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 energ y-efficient lighting, water conser vation measures, and waste reduction strategies




It is now common practice to establish ESG divisions within businesses, allowing specialist teams to lead on sustainability progress Whether it

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 impor tant 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 sur veyed 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 repor ts in the public domain are a really good way to communicate pledges and performance , as is presence in the media, conferences and industr y 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 industr y, 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 industr y 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 par t 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 impor tant causes Leeds really is one of the best places in the UK

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 suppor ts countless charities and causes alongside their primar y charity Leeds Women’s Aid which they have raised a fantastic £6,470 in the past year alone

Alongside Claire’s monumental local charity effor ts she has also been instrumental in suppor ting international causes Under her direction, the Moot Hall Arms sponsors the education of six children in Uganda and has suppor ted 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 suppor t 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 ”

4 CLH Digital Issue 206 Rober t's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers At Rober t's Dorset, we understand the diverse dietar y preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle Rest assured; our selection of snacks caters for all As a trusted supplier to independent shops, pubs, and the hospitality industr y, we offer a range of sizes in all our products for direct reselling Our vibrant packaging is designed to catch the eye while the contents are sure to satisfy From our stackable pots which optimise your shelf space and fit most cup holders to our elegant mason jars which add the " wow factor" to any display Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special WHY CHOOSE ROBERT'S DORSET? Established in 2011, we are a family-owned and operated business At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages: • De icious snac ks to delight your customer s • Exceptional customer ser vice , led by a dedicated Account Manager • Convenient order ing options , whether online or by phone • Handcrafted products made in beautiful Dor set, England • Ever y item is prepared to order, ensur ing customer s always receive the freshest products • All our pac kaging is ful y rec yc lable or reusable and we have a 99 9% waste free production process • Proudly cer tified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge • All our ingredients are of the highest quality Contact Rober t for an online catalogue and more information regarding our perfect snacks rober t@rober | 01202 875280 | www.rober The Perfect Snack for All Your Trade and Hospitality Needs Building A Greener Future: Sustainability Strategies Will Drive Hospitality Growth By Oliver Winter, CEO and Founder of Europe’s leading privately owned hostel chain a&o (www aohostels com) 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 proper ties via energ y consumption, water usage , waste generation and transpor tation-related activities This only fur ther emphasises the critical impor tance 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

Hotel Industry Benefits From Welcome Boost In February

y 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 industr y, Februar y was a relatively strong month Hoteliers will be relieved to see the slower star t to the year has already star ted 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 industr y 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 industr y continues to be the most resilient when facing current headwinds Encouragingly, the outlook also remains positive , helped by the recover y of the UK economy and improving consumer confidence as households star t to feel like they have more money in their pocket ”

Thomas Pugh, economist at RSM UK:

“The strength of the hotel sector in Februar y 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 beneficiar y ”

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 suppor t cross sector collaboration, boost resilience and enhance business performance

Numerous exper t 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 par t

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 hear t 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 ”

Issue 206 CLH Digital 5
Demand in the UK hotels sector star ted to pick up in Februar y, 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 Februar y 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 Februar y 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 Februar y 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 Februar

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

Payment ser vices are one of the most fundamental par ts of a business’ finances, but they’re also an area that’s rapidly changing Ar tificial Intelligence , digitisation, and predictive analytics are already star ting 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 suppor ts exceptional customer ser vice and card payments which integrate with other financial products and ser vices


Many businesses want an omni-channel payments approach and this suppor ts our motivation to be able to offer a holistic view of payments, which can really help ser ve as a commercial advantage

Cardnet can evolve with an individual business; comfor table 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


One of those needs is understanding how digital transformation can create oppor tunities 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 ever yone is talking about We can share that insight with the businesses we suppor t


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

new technolog y emerges, and payment habits star t to evolve , finding efficiencies when margins are tight and customers are watching ever y 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 ever y point-of-sale

Now available to download for free is the new Footprint Intelligence repor t, ‘Can a cup save the planet? Exploring oppor tunities for reusables in hospitality and foodser vice’, 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 Ever ybody hates waste , and we need to eliminate single-use items wherever possible ” says Paul Anderson managing director of Meiko UK and chair of the Foodser vice Equipment Association

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

The repor t details the challenges and solutions, finding evidence that reuse schemes are working

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

extraordinar y effect on the UK catering industr y, ” says Paul Anderson “What is hear tening 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 oppor tunities for reusables in hospitality and foodser vice

Download the repor t here: t

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6 CLH Digital Issue 206
channel, and a full range of payment solutions to choose from, security is also impor tant 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 worr y out of payment acceptance means you can focus on delivering great ser vice , secure repeat custom, and suppor t your ambitions to grow and hopefully thrive in even the most challenging of environments Some 35 years of experience in suppor ting 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 suppor t UK hospitality businesses be a par t of that future *Based on he Cardne p at orm mainta n ng 99 9999% upt me cove ng the 12 month per od from anuar y 2023 to Januar y 2024 Cardnet® s a reg ste ed rademark of L oyds Bank p c Au hor sed by the Prudent a Regulat on Author y and regu ated by the Financ a Conduct Au hor ty and the Prudent a Regu at on Author ty under Reg strat on Number 119278 Pushing the Envelope - Why It Pays To Have a Holistic View of Card Payments By Phil Edwards , Head of Merchant Ser vices Por tfolio, Lloyds Bank Cardnet® ADVERTORIAL FEATURE Revolution Bars has confirmed that it’s “actively exploring all the strategic options available” following repor ts that the group was looking to sell par t of its por tfolio Sky News had repor ted 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 purpor tedly 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 cer tain par ts of the group, a sale of all or par t of the group and any other avenue to maximise returns for stakeholders “It added: “These include a restructuring plan for cer tain par ts of the group, a sale of all or par t 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 repor ts, 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 industr y At the star t of the year Rekom UK, the countr y s biggest nightclub owner, called in the administrators Revolution Bars Examining ‘Strategic Options’ Amid Reports of Site Closures Exploring Opportunities for Reusables In Hospitality and Foodservice A new report shows caterers and the public pulling together to cut waste

Big On Premise Occasions Keep Drinks Sales In Growth

Mother’s Day, big spor ting 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 spor ting 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 star t 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 star t 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 categor y Sales over the week were 8% ahead, and they rocketed to 48% growth on Mother’s Day itself Spor t 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 categor y 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 ever ything 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

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 energ y labour and wholesale food and drink

Pub goers disposable income has been squeezed, the firm said, while the industr y was also hit by interest rates rising to a 5 25% peak by the end of 2023, and the government s £18bn energ y suppor t 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 exer t strong pressure on margins,” said Matt Howard, head of Price Bailey’s insolvency and recover y team

“The inflation rate for pubs crept up again in Januar y and hopes of an early rate cut appear to be receding The first quar ter 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 ”

Issue 206 CLH Digital 7
Pubs across Britain are having to close as early as 8pm as they struggle to deal with the cost of living crisis and soaring energ y 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 energ y bills, the burden of unfair business rates and customers tightening their belts ”
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 ser ve as a harsh wake-up call for government to suppor t UK pubs, lest we lose them forever ”

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

The Night Time Industries Association (NTIA) has unveiled ground-



• 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


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


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


• The repor t 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 recover y and future growth The diverse landscape within the sector highlights the need for tailored suppor t 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 suppor ting our members and championing policies that foster recover y 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 suppor t 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 oppor tunities available in pubs and providing practical suppor t and inspiration for ever yone working in the sector

The charity and membership organisation which suppor ts over 13 000 members the majority of whom run independent pub businesses across the UK, has created Workforce to fur ther suppor t 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 impor tant to nur ture 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 industr y 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 ever y community in the UK

The BII has worked collaboratively with leading organisations and individual exper ts from across the sec-


tor to create Workforce , with the BIIAB, Sky Business & Licensed Trade Charity becoming Foundation Par tners, suppor ting 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 industr y “I am incredibly proud that we are able to launch this free-to-use platform, promoting the incredible career oppor tunities that exist for people from all walks of life in the pub sector, and suppor ting BII members as they recruit and nur ture 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 industr y, wellbeing advice and suppor t, and discounted pub experiences with Perks Future developments for members will include webinars with award-winning mentors, free training oppor tunities, competitions and more

Launches ‘Perfect Serve’

Campaign Celebrating The Perfect Pint

Budweiser Brewing Group celebrates their dedication to ser ve quality, incentivising consumers to rate the quality of their Stella Ar tois ser ve , and rewarding customers who ser ve the perfect Stella Ar tois

Stella Ar tois, a proud par t of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Ser ve ’ campaign, illustrating the brand’s dedication to the perfect ser ve ritual From the 1st of March consumers are encouraged to rate the quality of their Stella Ar tois or Stella Ar tois Unfiltered ser ved 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 Ar tois on tap

From the 1st of May through to the 26th of June , Stella Ar tois, the official beer par tner of the Wimbledon Championships, will then offer par ticipating consumers entr y to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming ever y Stella Ar tois moment into a chance to win

At the hear t of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Ar tois and Stella Ar tois Unfiltered ser ve As par t of the campaign, Budweiser Brewing Group will also be ensuring continued excellent ser ve quality by refreshing tap

lines, training staff on the perfect ser ve ritual, and using targeted ads to

Issue 206 CLH Digital 9
drive local customer traffic into par ticipating pubs year-round Each pub will also receive promotional kits with coasters, bar runners and other materials to promote the ‘Perfect Ser ve ’ campaign "We're excited to give pub-goers even more reasons to enjoy a pint of Stella Ar tois through this new campaign " Elise Dickinson Stella Ar tois Marketing Director "By focusing on the Perfect Ser ve we aim to boost dwell time and keep customers coming back for the perfect pint " The ‘Perfect Ser ve ’ uses the iconic Stella Ar tois 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 Ar tois with its distinctly fresh flavour The final step is the placement, with the car touche (the brands iconic emblem representing it’s 600 years of brewing histor y) facing forward towards the consumer Sign up here https://thepubclub beer/ser vice/perfect-ser ve/ to be par t of the campaign
breaking findings,
on nightclubs
the broader night time economy
por ted by
Neilson delves into
and provides a detailed
of business
and major cities, revealing
shedding light on the profound effects
The comprehensive NTE Tracker sup-
the challenges
by nightclubs
unit numbers across regions
a landscape reshaped by unprecedented

Using Sustainability To Win Sales

Ask a Millennial or Gen Z how impor tant 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 sur vey 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 propor tion 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 Gar tner 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 ver y 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 impor tant lesson to be learned from Costa, and it is that if you create a positive experience

providing a pizza food offer alongside a great drink selection

As par t 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

around sustainability that incorporates a collection mechanic , then customers will make it par t their ‘lifestyle’ spending por tfolio 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 oppor tunity 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 ser vice 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 suppor ting visuals illustrating the progress of programmes A physical scoreboard or char t 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 ver y smar t 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

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

Proudly becoming the first ever Nest Pubs franchisee Samantha Lane will operate The Palmer Tavern Previously, Samantha was a Greene King Pub Par tners tenant operating The Albion in Reading, where she had also

10 CLH Digital Issue 206
Greene King Pub Par tners, the leased, tenanted and franchise business unit of Greene King has opened its first Nest Pub The Palmer Tavern located on Wokingham Road in Reading Berkshire has become the first Nest Pub after a £360,000 investment by Greene King 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 Par tners, 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 spor t and enter tainment As a concept, Nest Pubs has its own unique identity, look and feel – and each pub shows Sky Spor ts and TNT Spor ts, as well as
been General Manager before becoming the tenant 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 ver y 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 suppor t of Greene King as one of their franchise par tners The future looks bright and I cannot wait to get the show on the road!” Greene King Opens First Nest Pub After £360,000 Transformation Takeaways across England have been subject to unannounced inspections as par t 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 Februar y, plus voluntar y inter view 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-repor t 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 industr y, 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 Cross-Country Enquiries into Suspected Electronic Till Fraud

SIBA Launches Manifesto Ahead Of Next General Election

Independent breweries are putting fairness at the hear t of its policy platform for the next Government in a document launched last night in Parliament

In its manifesto, the Society of Independent Brewers and Associates (SIB A), 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 ser ved in the pub SIB A 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 SIB A said: “This manifesto puts improving fairness for independent brewing at its core and is full of initiatives that we hope that all political par ties will consider as they draw up their plans for the next government ahead of the General Election

“Independent breweries operate at the hear t of our communities, suppor ting 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 suppor t we could boost the sector and ensure that independent brewing continues to thrive across the UK ”

The full SIB A manifesto can be accessed on the SIB A website and includes the following 11 key policy initiatives:


G u e s t B e e r G u a r a n t e e : Guarantee a guest beer in pubs to widen consumer choice and suppor t local brewers

• Tr a n s p a r e n t O w n e r s h i p : Make it clear on all adver tising who brews the beer and where so that consumers know which beers are genuinely made by independent brewers in the UK


• L ow e r Ta x B u r d e n : Reduce the tax burden on small breweries to help them to grow

• F r e e z e B e e r D u t y : Commit to at least a long term freeze of the main headline beer duty rate

B u s i n e s s R a t e R e f o r m : Real reform of Business Rates including a review of the differential paid between global and small breweries


• R e v i e w A

Katherine Jenkins OBE Announced As Welsh Chefs’ Ambassador


(C AW) 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 ar tist of the centur y is taking on the role as the C AW 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 Newpor t in May 2026

Katherine and C AW president Arwyn Watkins, OBE, discussed details of the par tnership during a visit to ICC Wales on St David’s Day where they recorded a video inter view –

They also met Peter Fuchs, group culinar y director of The Celtic Collection and ICC Wales, Danielle Bounds, ICC Wales sales director and Colin Gray, C AW vice

Evolution Fryers and Filter Units The

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 Culinar y Association of Wales Across my career, I’m ver y, ver y proud of being Welsh and wherever I go, I always tr y to fly the flag for Wales The Culinar y Association of Wales being named as hosts for the biggest ever culinar y event at the ICC Wales is incredibly exciting and impor tant When I heard that this was happening, I wanted to do all that I could to help suppor t 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

Issue 206 CLH Digital 11
The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more
Premium Fryer and Bur ner System
l c o h o l D u t y S y s t e m : 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 k e D u t y F a i r : Equalise the tax treatment of beer with cider so that Global cider producers pay their fair share of alcohol duty • M a k e I t 2 0 % : Increase the draught duty relief to at least 20% to boost our community pubs IMPROVING OUR ENVIRONMENT • W o r k a b l e D R S : A fully interoperable Deposit Return Scheme with the same scope and criteria across the UK which works for small breweries • D e s i g n P o l i c i e s w i t h S m a l l B u s i n e s s e s i n M i n d : A commitment that the design of new Government green policies takes into account small businesses • H e l p t o G o G r e e n : Provide assistance designed and available for small producers to help them make the transition to Net Zero
Culinar y Association of Wales

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Whereas quiet of luxur y is a global phenomenon that we see , with a return to quiet luxur y in most markets there are also what we call micro trends which can be more local They can be quite shor t 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 Februar y we saw ‘minimalism meets messy ’ Quiet luxur y, minimalistic , but also some little accents which are not flashy or bling but give character With chunky jeweller y, whilst you might ask how this fits with quiet of luxur y, the overall look is fairly minimalist One statement piece which gives the overall look some character


A fundamental characteristic of luxur y and luxur y 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 luxur y and extraordinar y ever yday, this is about developing something to focus the customer’s attention on the luxur y 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


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


Luxur y has always been about personalisation It is not just about getting your hands on that exclusive product, but on getting a ser vice that is really tailored to you as an individual This has been something that luxur y brands have worked on more and more in the past years and it has really become a key objective in 2024 For example luxur y fashion and jeweller y 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 cer tain brands, such as a luxur y 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, par ticularly if you are a repeat visitor or have a loyalty card, but product brands are really catching up on this as well


t displays of wealth and this trend will be consolidated in 2024 Fashion is always the first sector that shows trends ver y 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 cer tain extent This is seen in less use of exotic ingredients in Michelin star restaurants and returning to locally sourced and small producers, rather than impor ting flashy foods from distant lands

There has been a shift from luxur y product to luxur y experience In the last year, products were continuing to grow in double digits, but now for most product categories – fashion, accessories and jeweller y – we are only looking at single digits between four and six percent On the other hand, travel and tourism and ever ything that is experience is growing ver y significantly in 2024 Within this luxur y 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 oppor tunities for those that wish to

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 par t of some local activities and eat locally sourced food More and more in luxur y hospitality we see these effor ts to provide experiences which go above and beyond, helping customers learn more about the destination and how things are grown or cooked If quiet luxur y, immersive and local trends hold it will be luxur y 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 deliver y sales in Februar y 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 Februar y 2023 Combined, deliver y and takeaway sales were 5% ahead an improvement on the figures of 4% in Januar y 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 Februar y,

while takeaways and click and collect orders were wor th 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 fur ther migration as more and more people welcome the convenience of ordering platforms However with discretionar y spending still under pressure for many consumers, restaurants will have to stay laser-focused on the quality and value of their deliver y operations to sustain sales and share ”

14 CLH Digital Issue 206 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 Suppor ted by The Vegan Society and Chirpea, the zone returns after a successful launch in 2023 to showcase some of the ver y best vegan and plant-based products the UK sector has to offer, including a range of meat alternatives, snacks, drinks, ingredients and just ever ything 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 industr y-impacting topics, highlights include: WHERE NEXT FOR PLANT-BASED? The panel of exper ts in this session will debate the future of the plant-based categor y, identifying the challenges and oppor tunities that lie ahead HEATHER MILLS: TAKING BACK CONTROL VBites founder Heather Mills sits down for an exclusive inter view with The Grocer to discuss ever ything plant and the future of VBites Across five content theatres a variety of exper t panels will call on some of the industr y ’ 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 Forecour t Show and The Restaurant Show will form par t of the UK Food & Drink Shows, encompassing the whole spectrum from food development, grocer y to specialist retail, wholesale , hospitality and foodser vice To find out more and to register for your free pass, visit: The Plant-Based Zone Returns To Food & Drink Expo Elevating Experiences: Exploring the Latest Luxury Trends of 2024 By Dr Eleonora Cattaneo, Program Director of the MSc in Luxur y Management and Guest Experience and the Executive Master’s in Luxur y Management and Guest Experience at Glion Institute of Higher Education ( Given the speed in which our world is moving, today s trends in luxur y and the luxur y industr y 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 jeweller y, give you a lot of scope to develop amazing customer experiences So what is happening already in 2024 in the luxur y world? 1 ‘QUIET OR SILENT LUXURY’: A GLOBAL PHENOMENON In 2023 the big, brash, ‘in-your face’ luxur y brands star ted to tone it down because the customer perspective and customer approach is now moving towards quiet luxur y That is, being understated, emphasising exclusivity and discerning taste without over

Catch The Pinches Before the Punches

Why Prioritising Staff Mental Wellbeing Is Good for Business

and the demand for their ser vice has never been greater with 2024 already seeing an unprecedented number of calls for suppor t

With the financial and mental health challenges many of us are currently facing, it s never been more important to create a suppor tive 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 ser vice speak for themselves Of the 47% of people classed as in a heighted level of psychological distress before suppor t is delivered, the severity of psychological distress is reduced for 93% after suppor t had been received, with those repor ted as healthy increasing by 40 times 98% of those who engaged with the EAP rated the ser vice as good or ver y good and 99% would recommend the ser vice to a friend or family

Group Operations Director at Iconic Luxur y 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

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

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 suppor t is key

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 under take 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 industr y due to the pandemic Hospitality Action provided onsite Critical Incident and trauma suppor t to the team with many of their team members fur ther suppor ted by Hospitality Action’s EAP counselling ser vice which has been a lifeline and played a monumental role in helping them come to terms with such distressing and life changing experiences

Ser vices Director at Hospitality Action, Camilla Woods, said: “Our dynamic and demanding industr y can put huge pressure on those who ser vice 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 ser vice 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 effor ts, please visit or call 0203 004 5500

Issue 206 CLH Digital 15 Food & Drink Expo returns to the NEC, Birmingham from the 29 April - 01 May 2024 alongside Farm Shop & Deli Show, National Convenience Show, The Forecourt Show and The Restaurant Show.
Sample and source the latest o erings
Learn the latest trends and insights • Make valuable contacts This is a trade event. No under 18s will be admitted. Find out more and register free at: Insight. Networking. Innovation. DOORS OPEN 29 APRIL FEATURING Hospitality Action encouraged industr y leaders to take a fresh look at how they approach staff wellbeing at their annual Breakfast Showcase Held at Bankside Hotel London last week, management teams from across the hospitality industr y came together to share thoughts and best practice aimed at suppor ting staff wellbeing and welfare , which not only benefits individuals but also contributes to the overall success and sustainability of a business Sheila Donohoe , clinical ser vices deliver y lead at workplace wellbeing provider Spectrum Life , discussed the positive impact on employers and employees of implementing an Employee Assistance Programme (EAP) Offering timely inter ventions 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 Hospitality Action’s EAP currently suppor ts over 200,000 hospitality lives,

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

Daniel Took, Head of Professional Product Marketing at Kärcher UK (, discusses the impor tance of cleaning in hospitality settings and how to ensure your business achieves positive hygiene ratings .

costs and embraces investing in hygiene


Hospitality settings can be complex and require var ying levels of cleaning dependent on the situation and the product required Therefore regular and consistent staff training is a necessity Only by ensuring ever yone in the team is bought into the impor tance 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


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 batter y-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 star ted on the task at hand Batter y-powered models such as Kärcher’s Batter y-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 batter y 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 industr y is renowned for


Ever y 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 dir t This back suction performance also ensures quick dr ying 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 curr y 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 oppor tunity 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 par t of the Foundation’s par tnership with Enactus to suppor t female refugees in the UK

Sodexo launched the Sodexo Stop Hunger Foundation in 2005 as a UK-registered charity and has suppor ted 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 par tners

Last year its par tnership with FareShare surpassed £1 5 million in donations, fur ther amplifying the Foundation s dedication to combating food insecurity

Charity par tners 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 par tners 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, par ticularly focusing on women who represent the biggest oppor tunity in eliminating hunger Initiatives like the ‘Chance for Change’ cookbook, are not only providing immediate suppor t 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 hear tened by the incredible generosity of ever yone 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 suppor ting the communities where we live , work, and ser ve Social impact is the driving force behind ever ything we do, and our colleagues across the UK and Ireland have exemplified this spirit once again through their exceptional volunteering and fundraising effor ts

The strategic goals of the Stop Hunger Foundation, which encompass fundraising and volunteering, are

16 CLH Digital Issue 206
The impor tance 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 shor tages and budgets are being squeezed tighter than ever before , such a negative effect cannot be given the oppor tunity to ripple through a business For any venue seeking to sur vive 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 industr y looks beyond upfront
leading the
in improving the quality of life for society and our planet ”
integral to Sodexo’s regional social value strateg y They underscore our
manifesto for
Hear twood Collection, the UK hospitality group backed by Alchemy Par tners, has acquired The Old Crown Great Bookham in Surrey as par t of its continued growth and follows the acquisition of The Prince of Wales, East Barnet last week Located on the village’s High Street, The Old Crown dates back to the 1930’s and was built by Kingston brewer y 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 fur ther 50 covers in the large enclosed garden The pub will feature Hear twood’s signature quirky welcoming style with cosy snugs rich colour schemes and textures that reflect the histor y of the pub and the local area Hear twood 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 The acquisition of The Old Crown brings the total number of pubs operated by Hear twood Inns in Surrey to nine including The White Horse , Dorking, the Group’s first pub with rooms which opened in Februar y 2024 Richard Ferrier, CEO, Hear twood 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 par t of village life for many years to come ” Heartwood Collection Acquires The Old Crown, Great Bookham

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


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 par ticularly powerful driver of culinar y 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 shor tly 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


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 fur ther credibility to any endorsements they’ve shared


It doesn’t take much for restaurants to blow up on TikTok, either Take the suprême croissant – a circular, croissant-based pastr y lavished in icing and filled with flavour – introduced as a rival to the cronut (croissant-donut) by Manhattan baker y, Lafayette Grand Café, back in 2022 What star ted out as a small-scale competitive edge soon grew into an explosive social-media sensation, meaning that any good baker y wor th 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, bir thday treats that reveal hidden rice-paper designs and cherr y-based drinks designed to help you doze off – are suddenly ever ywhere to be found


Things move so fast that it can be difficult for those unfamiliar with the for-you-page to keep up with what people demand Never theless, staying abreast of the latest buzzwords is becoming a must for those hoping to thrive and sur vive 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 fur thermore shown to be enough to make 20% of TikTok users visit a restaurant from a different city – with 52% of those sur veyed willing to do so in the future


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

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


By incorporating real-time social media monitor ing and data analytics into regular demand planning, restaurants can stay abreast of the latest viral trends , ad usting inventor y accordingly


Foster ing a culture of adaptability when it comes to recipe creation is also essential, with the ntroduction of seasonal or limited-time offer s allowing leader s to capitalise on trends , without committing to ong-term supply-c hain stresses


Perhaps the most impor tant strategy of all, establishing good relationships and strong ines of communication with local supplier s allows restaurant leader s to keep vendor s informed about potential trends and c hanges in demand ahead of time , suc h that they can adjust their own production and deliver y sc hedules

The QHotels Collection, the group of 19 hotels and resor ts 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

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

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 ver y 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 ever y single guest who chooses to stay with us is something we are all incredibly passionate about We strive ever y day to build a strong, positive reputation with all who encounter us our people our guests and those who we choose to par tner with ”

With its collection of stunning hotels and resor ts, 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 ser vice As leaders in hospitality the group is always striving to be an organisation its people are ver y much proud to be a par t of, by making it a vibrant place to work, creating exciting oppor tunities for ever yone , and car ving out a future that flourishes

The business has invested heavily in its por tfolio, 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 categor y 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 fur ther impor tant evolution of the brand Other key successes on the night included:

in accordance By restr icting 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 shor ter notice , giving them greater agility and adaptability to respond, without having to over-order


Likewise , restaurants should avoid relying on just one supplier for their most cr itical ingredients , diver sifying supply wherever they can to minimise the impact of potential disruptions It only takes one bad week of under-deliver y to lose a sudden peak in TikTok custom for good Consider diver sification of your contingenc y plan for unexpected surges


Final y, inventor y management systems must be adopted to provide real-time data on levels of stoc k This prevents over-purc hasing and potential food waste , fur thermore preventing unnecessar y stra n on fluctuating supply


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 inventor y management are also a must allowing restaurant owners to ride the viral wave with both agility and adaptability – without ever losing their edge

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

Team Member of the Year (Front of House) Catherine Clough, an F&B

Team Member at The Telford Hotel, Spa & Golf Resor t Cathy is caring and cheerful, a Breakfast Queen striving to ensure that all guests have a great star t to their day

Operations Manager of the Year, Andrew Price , Oulton Hall Hotel, Spa & Golf Resor t Since Andrew joined Oulton Hall, he has established himself as an integral par t 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 Resor t, 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

18 CLH Digital Issue 206
guest experience quality and reputation driven by the whole team THE AWARD WINNERS LIST IN FULL Excellence & Innovation Award: Em ly Poole and Jemma Chalmer s – Marketing, Head Office General Manager of the Year : Mic hael Stenson, General Manager at Forest Pines & Belton Woods Hotel of the Year : Oulton Hall Hotel Manager of the Year : Joanne Thorni ey, Event & Group Sales Manager at Chesford Grange Hotel Operations Manager of the Year : Andrew Pr ice , Operations Manager at Oulton Hall hotel Super visor of the Year : Callum Car ter Russell, Assistant Health Club and Spa Manager at Cambr idge Belfr y Hotel & Spa Team Member of the Year - Behind the scenes: Raymond Dobb e , Maintenance Team Member at DoubleTree by Hilton Glasgow Westerwood Team Member of the Year - Central Suppor t: Dan el Riddington, Senior IT Eng neer, 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: Cather ine Clough, F&B Team Member at Telford Hotel, Spa and Golf Resor t Team Member of the Year - Golf, Health Club & Spa: Lauren Belc her, Spa Manager at Delta by Marr iott Nottingham The QHotels Collection Announces Outstanding Achievements and Shining Stars at Third QYou Awards

Kate Nicholls Elected As Institute Of Licensing National Chair

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 Gar y Grant, effective immediately

Kate Nicholls OBE will take over from previous Chair Daniel Davies who has ser ved as National Chair since Januar y 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 ser ving

David Lucas joins Gar y 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 suppor ting a number of stakeholder groups such as the National Licensing Forum and Local Alcohol Par tnerships 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

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 ever y 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 suppor t to Kate and all those who are dedicated to the growth of the Institute ”

Gar y Grant, Vice Chair of the Institute of Licensing, said: “I am thrilled that Kate Nicholls OBE has agreed to take on the impor tant 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 suppor ter of the Institute over many years and a regular speaker at our national conferences and events

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-ser ving 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

“The whole Board looks forward to working with Kate to progress the Institute fur ther and faster towards its goal of excellence in licensing , par tnership 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 stalwar t of the Institute , and its Board, for many years and his effor ts 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 ser ving Chair over the past nine years The Institute has grown leaps and bounds during his leadership as a result of his immense effor ts, charisma, commercial nous, and leadership We will remain forever grateful to Dan and he will always find a warm welcome at the Institute ”

Issue 206 CLH Digital 19

Taking a Closer Look at

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 oppor tunities Our latest repor t ‘Fish and Chips in Foodser vice’, looks at the insights we ’ ve uncovered based on data gathered over two years (to September 2023)

The first step to changing or reacting to buying behaviour is knowing what drives customers Our repor t on out-of-home seafood sales combines industr y data with consumer sur veys to reveal the bigger picture

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodser vice are recovering, with 1 1 million more ser vings in the last two years While the cost-of-living crisis has had a dampening impact on the market, post-pandemic recover y continued steadily, slowing only in the most recent quar ter (July to September 2023)


Foodser vice equates to almost a third of the volume sales of seafood Of that fish and chip meals represent around 20% of all foodser vice seafood consumption In the two years analysed, 337 million ser vings of fish and chips were sold – a 0 3% increase on the previous two years


Despite under-50s representing 73% of the out-of-home total of food and drink ser vings, 59% of all fish and chips ser vings are to consumers over 50 This skew is more apparent in pubs, where over 72% of fish and chips ser vings are to over-50s


Fish and chips perform better in adult-only occasions, par ticularly in pubs and full-ser vice restaurants where over 80% of ser vings are to adults without children


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 ser vings per week


In line with the trading behaviours seen in foodser vice , 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

home has become the new ‘going out’


On-premises dining remains impor tant to people for the socialising oppor tunity it offers, with full-ser vice 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


1 Engage younger consumers to broaden the consumer base

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

3 Embrace deliver y ser vices and app-based ordering, and explore digital loyalty schemes

4 Explore oppor tunities to diversify with por table snacking options, or expand menus for fish and chip shops

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

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

Want to dive deeper? Read the full repor t at www seafish org/insight-and-research/seafood-in-foodser vicedata-and-insight

Bar Operator Arc Inspirations Scores £7m Investment To Accelerate Growth



grateful to

can effectively adver tise special promotions, such as discounted drinks or game-day menus, exclusive to spor ting event nights Placing these banners strategically at the entrance or within high-






If your pub is in a city with a local team, use pub banners to show your suppor t for the home team during their games Local pride is a powerful draw, and showcasing your pub as a suppor tive hub for the community can significantly boost patronage



Use banners

Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub Banners are an exceptionally effective tool for drawing crowds into your pub for spor ting 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 spor ts enthusiasts: 1. PROMOTE UPCOMING GAMES WITH VIBRANCY Use large , colourful banners outside your pub to announce upcoming spor ting events These banners can highlight key matches, special gameday discounts, or viewing par ties With bold graphics and the logos of competing teams, you'll not only capture the attention of passersby but also ignite the spirit of rivalr y and anticipation 2 CREATE A THEMED ATMOSPHERE Inside the pub, banners can transform the space to reflect the fer vour 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
visibility areas in the pub can entice spor ts fans to choose your venue over others
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 spor ting events
can ser ve 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 spor ts fandom
For larger venues, banners
to promote your pub’s social media hashtags or handles, encouraging patrons to share their game-day experiences online This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment 8 ANNOUNCE POST-GAME ENTERTAINMENT Attract patrons to stay longer or come in after the game by using banners to adver tise post-game enter tainment, 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 spor ting events By visually communicating excitement, offering, and community, banners can significantly influence spor ts fans' choice of venue , ensuring your pub is their first pick for enjoying the game Check out the online Banner Librar y at www hfe-signs co uk for promotional ideas for your pub! 20 CLH Digital Issue 206
Seafood in the
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
company has secured a £4m loan from its banking par tner, 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 suppor t Arc’s continued growth plans, and also fund a major programme of exciting new refurbishments at existing Manahatta sites
Foodservice Sector
Commenting on the news, Co-Founder and CEO Mar tin Wolstencroft,
build what we believe is the best bar business in the countr y ” 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 ever yday escapism The company is also eyeing fur ther launches in London Liverpool and Cardiff in 2024 creating around 300 new jobs James Sawley Head of Retail & Leisure at HSBC UK said: “Arc Inspirations is a homegrown success stor y and we ’ re delighted to build on our relationship and provide fur ther investment to this resilient and ambitious business “Arc has already achieved impressive scale , and our suppor t has enabled Mar tin 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 ever y success with the next stage of their exciting growth plans ”
the HSBC UK team
to our shareholders who continue to believe in our business and suppor t 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 ever y member of our team as we continue to

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

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

Research for the 2023 Christmas Repor t found that nearly three quar ters (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

Never theless 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 impor tant the sector is for consumers over the festive season

CGA s 2023 Christmas Repor t 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 repor t shows eating and drinking out remains at the hear t 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 curr y 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 oppor tunity 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 par t of the Foundation s par tnership with Enactus to suppor t female refugees in the UK

Sodexo launched the Sodexo Stop Hunger Foundation in 2005 as a UK-registered charity and has suppor ted 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 par tners

Last year its par tnership with FareShare surpassed £1 5 million in donations, fur ther amplifying the Foundation’s dedication to combating food insecurity

Charity par tners 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 par tners 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, par ticularly focusing on women who represent the biggest oppor tunity in eliminating hunger Initiatives like the ‘Chance for Change’ cookbook, are not only providing immediate suppor t 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 hear tened by the incredible generosity of ever yone 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 suppor ting the communities where we live work, and ser ve Social impact is the driving force behind ever ything we do, and our colleagues across the UK and Ireland have exemplified this spirit once again through their exceptional volunteering and fundraising effor ts

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

22 CLH Digital Issue 206
Por tobello 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, Por tobello – led by managing director Richard Stringer and chaired by industr y 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 har vested in the Battersea area, for the city of London, and is located just a five-minute walk from Clapham Junction railway station
bar has been stocked with Por tobello’s own range of beers, including London Pilsner, Notting Helles and Stiff Lip IPA The pub will also be suppor ting several other local breweries, keeping with Por tobello s mantra of brewing and pouring beautifully-balanced beers, with full flavour and endless drinkability Commenting on the acquisition, Mark Crowther, Chairman of Por tobello 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 oppor tunities to add to our growing estate and, when a chance like this arises and things fall in our favour, it is ver y 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 industr y, 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 Portobello Pub Company Secures Prime Freehold Site In Battersea From JD Wetherspoon

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

hiking emerges not merely as a trend, but as a pivotal aspect of guest satisfaction With global hiking footwear sales soaring to an impressive $19 7 billion it's evident that hotels need to seize the oppor tunity to integrate mindful exploration into their offerings setting new holistic standards

By leveraging on-site amenities such as pilates studios pools and g yms or even turning empty rooms into facilities for exercise – as we do with yoga lessons in Burgh Island’s Grand Ballroom – hotels can offer guests a 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 hike along the Southwest Coast Path – England s longest National Trail – and a dip in our unique natural mermaid pool in the South Devon Sea


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

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)

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

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

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

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 Fur thermore , tuning out from the noise of technolog y 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


Another dimension of the hospitality experience that will be at the forefront of 2024 is sustainability Consumers are now making a more conscious effor t 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 ser vices 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 oppor tunity but also a means to instil confidence and peace of mind in guests Membership in initiatives such as the Sustainable Hospitality Alliance , which boasts prominent names like Marriott, Hilton, and Caesars, demonstrating that sustainable commitments are no longer optional pursuit for hospitality businesses, and hotels must step up to the challenge

One par ticular sustainable practice we encourage at Burgh Island is sourcing local produce for our kitchens

The benefits of local, seasonal food are many: reducing food miles and food waste , eliminating the need for chemicals and pesticides, bolstering the local economy, and, significantly, enhancing the freshness, healthiness, and flavour of our meals

Fur ther to this, contributing to a more sustainable world has a positive correlation with mental wellbeing, through reducing stresses such as climate anxiety, something experienced by 65% of people By incorporating 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

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 ever y guest interaction Each reser vation made at hotels committed to sustainability initiatives reinforces the idea that responsible travel and unparalleled luxur y are not mutually exclusive but rather complementar y, 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 industr y forward to a brighter more sustainable future

The nine-foot-tall pint glass shaped detector situated at Great Nor thern Warehouse in Manchester city centre , lit up triggering the launch of the offer across the countr y, 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 industr y getting ready for 2024 we at Alliance have taken the oppor tunity 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 scener y:


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 tr ying to achieve an “Old World” Mediterranean charm we’d suggest looking to employ neutral crocker y and glassware to help allow your establishment to be the main focus Great options include Ar tis’ Nara Rose or the Utopia Santo ranges (both the taupe and light grey colourways) where crocker y is concerned, and RCR by Steelite Essential glassware range is perfect for ser ving 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

in five of the nation claiming it’s the place that rains the most in the entire countr y

Despite over eight in ten Brits (81%) believing rain is quintessentially British, almost three

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 ser ving a refined menu on to your customers especially when paired with the Ar tis Speakeasy Swing


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 Ar tis Elements collection


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 ser ve coffee and want to attract the discerning coffee drinker, then give your social areas are more relaxed and contemporar y

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

24 CLH Digital Issue 206
quar ters (74%) claim that it puts them off going out and socialising showing a clear relationship between the weather and social activities 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 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 ever yone , so as we can’t control the weather, we can make up for it by offering this free pint giveaway up and down the countr y –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 ” It’s Raining Pints! Greene King’s Free Drink Giveaway Is Now Live
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 luxur y 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 quar ter deem it a top priority, hoteliers have an unprecedented oppor tunity to not just accommodate , but make wellness a cornerstone of hospitality Holland & Barrett’s recent Wellness Trend Repor t 2024 reveals a 2000% increase in month-on-month bookings for online consultations with exper t 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 comfor t Hotels should look to incorporate both the physical and mental aspects of wellbeing to create a holistic getaway for guests MINDFULNESS IN MOTION In the realm of wellness and even longevity, strategic movement is paramount As the hospitality sector char ts its course in 2024, harnessing the momentum of outdoor activities such as

Müller Vitality Plant-Based Launches into Out of Home Sector


From June , chefs and operators will be able to purchase Müller Vitality PlantBased Thick & Creamy and Müller Vitality Plant-Based Healthy Balance Plain yogur t 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 strawberr y yogur

Colman’s, the UK’s number one mustard brand , has par tnered 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 ser vice 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 oppor tunity 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 ser vice 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

Mustard’s fier y 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 oppor tunity, 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 ”

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 suppor ts 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 ser vice and reliability - perfectly laundered hygienically clean linen and workwear that they can take for granted Our customer ser vice and laundr y teams,

can also provide floor protection and dust control mats and/or washroom and hygiene ser vices but don’t just take our word for it :

Learn how CLEAN's workwear ser vice provides fresh clean uniforms to food manufactures producers and commercial kitchens ever y day

Saunton Sands Hotel:

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

par tner for a drink or sandwich
The new REAL Ham
purchase in the food ser vice sector
CLE AN Linen & Workwear CLEAN Linen & Workwear are one of the UK's most trusted laundr y companies We supply tailored workwear solutions, provided by real people Our laundries in Cheltenham and Yeovil provide chefswear, workwear and linen rental ser vices to our customers throughout the West and South West of England Our garments are comfor table , 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 ser vice from CLEAN offer? Cer tified food processing, c hefswear and kitc hen uniforms • Flexible ser vice enabling cost effective , tailor-made solutions • Thermally d sinfected hyg enical y c lean garments and COVID safe deliver ies • Hazard Analysis and Cr itical Control Point (HACCP) safety procedures • Wide range of garments suitable for all food production and kitc hen environments • Company logos emblems , name labels , bar codes and loc ker s ava lable • Per sonal loc ker valet ser vice available to distr ibute workwear to the r ight people We
Matt Smith Marketing Director at REAL Crisps added, “REAL Crisps have always stood out for their distinctive , punchy flavours tailored for food ser vice Our new Ham & Colman’s Mustard takes this to a new level with a full-on flavour that is the perfect
Mustard Hand Cooked Crisps will be available to
from 1st April 2024
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 ser vice is that upfront costs are avoided and spread over the length of the contract, and garments are altered, repaired, and replaced as necessar y Additional ser vices that add real value Most garments can be custom embroidered with company logo, slogans, the name of a depar tment, job title or even individual names A locker valet ser vice 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 Ser vices 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 ser vice available Whether it’s a single site hotel or a group operating from multi locations we will tailor our ser vice to match a hoteliers’ needs Local hotels also choose CLEAN for our comprehensive chefswear ser vice to suppor t their entire kitchen brigade from Executive Chefs to Kitchen Por ters To find out more visit: www cleanser vices co uk
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 yogur ts account for 40% of the out of home yogur t market, and with it in 30% value growth year on year , the nation s favourite dair y brand has identified a gap in the market with products that have been specifically designed to meet the needs of its
t alternative To enable versatility, the sauce has also been designed to be used beyond yogur t 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 Fur ther 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 Yogur t & Desser ts said: “When we looked at the needs of this sector it became clear that customers are not only looking for a plant-based yogur t 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 par ty is decades of experience making delicious yogur ts and desser ts, and a brand that people know, love and trust There s a huge growth oppor tunity for yogur t 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 par tner of choice within out of home ” Müller for Caterers: Müller For Caterers - mullerforcaterers co uk Products and Services 26 CLH Digital Issue 206 Real Hand Cooked Crisps Cut The Mustard With New Colman’s Collab PLEASE MENTION CLH NEWS WHEN RESPONDING

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 oppor tunity 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

and advice and can help a

from www thesaferfoodgroup com

Sir Woofchester’s - Canine Hospitality

The course details the three areas of an inspection and how it will be under taken Learners are suppor ted by a comprehensive checklist that allows them to analyse their own operation s performance in detail, including an action plan that suppor ts them to make improvements as par t of ever yday business – ensuring that the business is well prepared and food safety is always front and centre , not just saved for inspection day

‘How to secure a 5 rating’ uses a blend of video and written content to suppor t 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 por tfolio View the course and the whole por tfolio here: www thesaferfoodgroup com or call 0800 612 6784, info@thesaferfoodgroup com for more information


• Enhances staff engagement & en oyment

• Link to other initiatives – c har ityfundraiser s online competitions


• Great socia media content & word of mouth marketing

• Contr ibutes towards improved reviews

• Fully compliant with legis ation etc


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

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

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

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

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

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

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

See the adver t on page 17 for details or visit www sirwoofchesters com

Consor t Claudgen is renowned for its innovative heating solutions Recently, they introduced the Consor t Connect app that enables users to control their heating units from anywhere using their smar tphone or tablet The app is free and downloadable from Google Play or Apple Store It can control Consor t's Wi-Fi enabled heaters and SL heaters connected to an SLPBWIFI wireless controller The Consor t 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 ever y connected heater according to their preferences Users can keep track of the app ' s energ y consumption statistics to increase energ y efficiency and monitor consumption The app has several notewor thy 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 Consor t 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 conser ve energ y by switching to a setback temperature or frost protection mode Those interested in learning more about this exciting offering from Consor t Claudgen can contact one of their sales representatives via phone at 01646 692172, or visit their website at www consor tepl com to discover how they can transform their heating control experience See the adver t on page 3 for fur ther information Consort Claudgen Launches Consort Connect app Benefiting from Fracino's extensive research and development programme , world class engineering skills and state-of-the-ar t production technolog y, 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 cur ves and retro styling with contemporar y materials and close attention to detail, ensuring a truly outstanding finish Featuring latest technolog y 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 energ y 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 technolog y enables discerning clients to choose a bespoke finish for their Fracino espresso machine Our exper tise 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 luxur y restaurant and coffee bar Transforming the purely functional into an enviable work of ar t; that’s Romano! Fracino - +44 (0)121 3285757 sales@fracino com www fracino com Exclusive Elegance and Quality by Design 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 Choose between: - A l day breakfast snac k bar : a del cious innovat ve treat for dogs on-the-go! - Sleepy Bones treat pot: relaxing bedtime dog treats - Dog Welcome Pac k PERSON ALISED: an nice y presented pac k containing poo bags , a ba l toy and a pot of S eepy Bones (Note: the container also ser ves as a temporar y waterbowl!) YOUR COMPLETE SOLUTION
bowls, waste bags, accessories, top tips & ever ything else you need to be more dogfriendly
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 cer tified We look forward to working with you David & the Sir Woofchester’s team DOGFRIENDLY BENEFITS
also wish
consider the following benefits of working with Sir Woofchester s, to help elevate your wider business:
Increased average customer spend
Increase repeat visits
areas and the rating will be awarded based on these scores Environmental health practitioners are a valuable source of information
food business shift their operation from good to great The Safer Food Group have
leading Environmental Health consultant to produce a comprehensive FREE training course
managers assess their readiness for their inspection, available
teamed up with a
to help food business
Issue 206 CLH Digital 27
and Services

Achieving Sustainability with Dry Steam Cleaning

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

Stop chemical pollutants and dangerous wastewater

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 energ y to remedy and levies a high cost on the environment

One of the most significant advantages of DSV technolog y 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 technolog y

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 ever y hour, whilst the high pressure poses a risk to damaging sur-

When you combine dr y 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

dr y steam droplets

These tiny dr y droplets cover a far greater surface area than manual cleaning in a shor ter time with greater effectiveness It loosens dir t 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 technolog y DSV technolog y relies on super-heated dr y 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 technolog y

Government research shows that UK businesses can save up to £23 billion ever y year through the way they use energ y 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 technolog y Tested in healthcare settings and relied on by hospitals, we re striving to help businesses like yours have a positive environmental impact

28 CLH Digital Issue 206 Cleaning and Hygiene Kärcher Professional UK Discount Scheme Helps Hospitality Sector Get Ahead of the Post-Christmas Clear-Up Kärcher Professional UK is helping the hospitality industr y 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 par t of the offer, which is aimed at making sure they have ever ything in place to conduct their first deep clean after the festive season Those taking par t I the offer will be rewarded for their Kärcher Professional purchases as par t of the campaign which runs until Februar y 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 hotel, restaurant and café cleaning teams with industr y-focused solutions that deliver results on multiple levels This includes cleaning systems that are quiet, easy to transpor t, ergonomically designed and useable in the smallest of spaces At the same time , they are also economical and designed to last James Gordon, Marketing Director at Kärcher Professional UK, said: “While Christmas may be over, clearing up after all of the festivities is ver y 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 ever ything they need to deep clean their facilities efficiently and effectively and make the right first impression with their customers and guests from the outset ”
by Thomas Stucken, Osprey DeepClean (www.ospreydc .com) Cleaning is impor tant for suppor ting public health and wellbeing and vital in maintaining a healthy population and vibrant community life 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 You don t need to view sustainable cleaning as something to achieve in the future when affordable and effective technolog y is readily available Introduce the best possible cleaning practices and show people that your business is taking ever y measure now Drastically reduce your water consumption with Dr y Steam Vapour Because DSV cleaning needs just 1 litre of water to generate 1,600 litres of dr y steam, which in turn only requires 5 litres an hour,

Dishwasher Temperature is Vital Step to Ensuring Commercial Health and Safety, But How Should You Monitor It?

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 technolog y right in the hands of the user

Dishwasher temperature probes can be placed inside

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 industr y 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 ser vices while Rebound research shows that 87 percent of consumers want a sustainable deliver y option So in the face of economic uncer tainty 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?


As new innovations in the circular economy develop, it is a good idea to star t 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


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 par tnering with companies like Again which has developed the technolog y for food and drinks brands to make it easier to swap single use packaging for reusables


With more cities bringing in restrictions to prevent high polluting vehi-

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

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 ever yone 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 impor tant to view food safety and adherence to HACCP from a holistic view Of course restaurants and catering ser vices 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 technolog y provides sound and trustwor thy equipment that improves efficiency and reduces costs at the same time Visit www thermometer co uk for details

cles entering central zones, now is a good oppor tunity 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 smar t 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 ser vices more sustainable but this means they often forget this last step The last mile is a highly polluting par t 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 deliver y 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 How Can UK Hospitality Businesses Become More Sustainable? By Rob King, CEO and co-founder, Zedify ( Sustainable Resources Cleaning and Hygiene 30 CLH Digital Issue 206 Protecting customer health is the cornerstone for any good food ser vice 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 par t 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 satisfactor y health safety and cleanliness process is consistently and regularly completed Temperature is a key par t in securing this, with commercial dishwashers needing to reach a high enough heat to kill bacteria and viruses, and effectively clean dir ty dishes, cutler y and equipment

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

the hospitality industr y consumers are still looking for green ways to spend their money As retail guru Mar y Por tas puts it 'Ever y £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

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 under stand the difference between var ious definitions , suc h as sustainabi ity, Eco designed and carbon footpr int Our free net zero guidance on businesscompanion co uk can help you

• Make sure that ever y green c laim you make can be bac ked up by evidence

As a professional you may know the meaning of green terminology suc h as ‘susta nable’, ‘environmentally fr iendly’ and ‘net-zero’ but most consumer s don’t Consumer s will apprec ate an explanation of how and why your product or ser vice is green and t will help you comp y with the green c laims code

• Don’t be afraid to c hallenge your suppl er s on their environmental c laims

• Familiar ise your self w th the Competition and Market Author ities Green Claims Code

• If you need fur ther nformation or want to c hec k if your products or ser vices comp y then down oad your copy of the free Net Zero gu de avai able on www businesscompanion info/focus/net-zero-forbusinesses

Net zero for businesses | Business Companion

www businesscompanion info See the adver t on the per vious page

Riso Gallo - Sensationally Sustainable!

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

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

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

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

innovative star tups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand

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

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

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

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 cer tified cardboard outer to protect the grains

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www risogallo co uk

Sustainability shouldn’t be difficult But, with ever present energ y 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 par ticipate in collaboration with brands which empower them to make eco-conscious choices more easily

The existence of such sustainable culture is par ticularly 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 energ y 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 energ y 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 energ y 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 energ y When combined with hot water conser vation effor ts which can include low-flow showerheads or tap aerators, there is a real oppor tunity to cut wasteful energ y demands from a daily ser vice supply Such practical responses are eminently repeatable and ver y 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 strateg y with hot water system metering, design and supply to maximise investment and minimise buildings works www adveco co See the adver t on page 9 for details
Phrases such as ‘sustainable’, ‘net-zero’, ‘eco-friendly’ and ‘ green ’ are used ever ywhere , 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 impor tant 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 energ y 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 par ticular 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
Unlocking Sustainability With Hot Water
Sustainable Resources 32 CLH Digital Issue 206

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 Why Voltage

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

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%

Extensive Hotel Experience

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

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.

‘‘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 ’’

For a free energy audit of your energy spend and quote please contact: Josh Connolly, Marketing Communications Manager 01625 469 011

Diners Offered Allergy Lifeline Food Safety

A woman who developed a life-changing ser vice for allerg y sufferers after her friend was ser ved nuts, is hoping it will help save thousands of others

Juliet Moran, the founder of Allerg yMenu uk created the ser vice following an incident where her friend almost suffered a severe allerg y 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 allergiescustomers 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 Allerg yMenu uk will be a life-changing addition for those eating out

It also helps restaurants streamline their booking ser vices by flagging any allerg y 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

Kafoodle: Simplifying Allergen Reporting for Safe, Reliable Dining


In the bustling world of food ser vice , where safety and efficiency are paramount, Kafoodle emerges as your indispensable digital par tner in allergen management and compliance Our cutting-edge kitchen management software simplifies the complexities of ser ving food safely and provides a single source of truth across the business ensuring your customers well-being and your peace of mind


Understanding the critical impor tance 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 ser ved is safe for your customers with the use of our intuitive platform


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 dietar y needs, ensuring a safe and enjoyable dining experience for ever yone 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


Kafoodle’s system is designed to eliminate the risk of manual entr y 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


Ser ving 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 culinar y experiences Embrace the future of kitchen management with Kafoodle , where safety meets efficiency Visit www.kafoodle .com or see the adver t on this page for details

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 char t with all the allergen information onbut 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

“Ever ytime I speak to users of our ser vice , their only frustration is that not ever y 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://allerg ymenu uk/

Are You Natasha’s Law Compliant? Many Still Aren’t

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 allerg y, 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 repor t also revealed the most common reasons for non-compliance in the sample In a quar ter 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 par t of a turnkey menu-management system from one of our par tners To find out more , go to brother co uk/food-labelling

34 CLH Digital Issue 206

Victus Emporium

Victus Emporium is a family run wholesaler of speciality foods, working with ar tisan 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 ser vice 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 preser vatives 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 cer tification 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 or email or call 01172 421669

Twister Fries ‘No Nacho’ Mexican Sharer

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 effor t 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 ser ve them alone and capture the imagination of a nostalgic classic for consumers Children and young families love the fun and enter tainment that Twisters provides and as an affordable snacking option, it shows that treats don’t have to be expensive

Lamb Weston’s

Day, and one that we still celebrate each year on October 17th Stephane told us how he loves to use

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 suppor t 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 por tion control and reducing wastage

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

“I love using LittlePod; ever y chef should have it,” added Peter Gor ton, 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

500g Lamb Weston Seasoned Twister Fr es
2 Avocados; peeled, seeded & d ced
4 Southern Fr ied Chic ken/Cajun Chic ken fillets , sliced
100m Burger Re ish 75m Sour Cream
40g Jalapeños , sl ced
5g Chopped Fresh Cor iander INSTRUCTIONS 1 Bake or fr y Southern Fr ed c hic ken fi lets according to instruct ons 2 Fr y Lamb Weston Seasoned Tw ster Fr ies at 175°C (350°F) for 3:15 mins with a shake after 30 seconds of fr ying 3 Peel seed and dice avocados Set aside 4 In ser ving bow layer Seasoned Tw ster Fr ies , Southern Fr ied slices , and diced avocados 5 Dr izz e w th Burger Relish and Sour Cream 6 Spr nkle sliced ja apeños and garnish with fresh c hopped cor iander
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 por tions per kg*? This means that for ever y 100 por tions sold of regular fries, Twisters delivers an extra 15 por tions per day – this means an additional
year! There’s also
shor ter cooking
Twisters at Lamb Weston and we are all ver y 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 Reser ve 9x9 the yield is 64 por tions compared to 74 por tions of Seasoned Twisters Average weight per portion: Private Reser ve 9x9 106g vs Seasoned Twisters 101 9g Visit www lambweston eu for more information More Twists, More Taste, More Profit! Issue 206 CLH Digital 37 Sharer por tion – ser ves 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 tang y burger relish and cool sour cream Add this simple sharer to your summer menu and give your guests a taste of Mexico!
3,000 extra por tions per
time , resulting in less energ y consumption too
Marketing Manager, Craig Wescott, says: “We are really proud of
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 anniversar y 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
vanilla and other natural
mark National
“Do you use
Please get in
tell us your stor y and share news of how you use our
products,” Janet said “In 2014, Stephane Delourme joined
Day, an
that has since become International Real Vanilla

The Scotch Whisky Association (SWA) has released global expor t figures that show the value of Scotch expor ts topped £5 6bn in 2023

The equivalent of 1 35bn 70cl bottles of Scotch Whisky were expor ted last year equating to 43 per second

The figures, released today, show a decrease on 2022 expor ts for both volume and value , which the industr y says was a “bumper” year for expor ts 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 expor ts, with robust growth on pre-pandemic numbers Expor ts 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 suppor t 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, suppor ted record value expor ts 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 cohor t of consumers, with double digit growth in China and Singapore on 2022

G&Tea - Adventurous Spirits

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 cer tainly flying the flag for the South West and growing from strength to 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 expor t region for Scotch Whisky for both volume and value , with France once again becoming the industr y ’ s largest volume market – a position briefly held by India in 2022

Expor ts 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 industr y ’ s calls for a trade agreement which lowers the 150% tariff on Scotch impor ts into India, which would lead to significant expor t growth to the market

The United States, which has long been Scotch Whisky’s biggest market by value , saw a sector-wide fall in expor ts of 7% compared to 2022, and 8 5% on 2019, to £978m Industr y 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 categor y Last year saw companies manage stock levels within market following restocking in 2022 and the industr y expects the shor t-term expor t 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 expor t figures come a month on from the industr y ’ s latest economic impact repor t, which showed that the contribution of the Scotch Whisky sector to the UK economy has reached £7 1bn annually, suppor ting 66,000 jobs across the UK

Mark Kent, Chief Executive of the Scotch Whisky Association said:

“Scotch Whisky has once again shown its expor t 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 industr y 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 stor y cannot be taken for granted We need to see more tangible suppor t from government both at home and in our priority markets in order to continue to grow our expor t numbers and the resultant investment, employment and economic benefits that come with that

UK Government Minister for Expor ts Lord Offord said: “Scotch Whisky is a major UK expor ting success stor y contributing billions of pounds to the economy and suppor ting thousands of jobs

“We want the UK to be an expor t-led economy and reach a trillion pounds of expor ts a year by 2030 It’s fantastic to see whisky expor ts 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

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 effor tlessly capture the hear t 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!

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 Februar y) 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 Mur thy 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 par ty 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,

will be a hit at your establishment providing your customers with an unforgettable drinking experience

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 preser vative-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 par ties "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 suppor t, our team is here to assist you ever y step of the way We are confident that our allergen-free , preser vativefree fizzy tequila cocktails
Cheer s to success and
Local spirits producers G&Tea have had quite a journey since they star ted 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 par tner brand Passenger which houses their hand-crafted vodka and rum range 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 stockists and always happy to offer ongoing social media suppor t and in store events and tastings to help our stockists sell lots of lovely spirits” 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
Rum and Reggae: Our Adventure So Far Resilient Scotch Whisky Industry Reaches £5.6bn Global Exports Despite “Challenging” 2023 Spirits and Mixers 38 CLH Digital Issue 206
Now ready to spread sunshine nationwide through the hospitality trade See our adver t on the front cover for fur ther information or call 01428 641884

Renais - Cultivated in France, Distilled in England

Luxur y gin brand Renais, founded by Alex and Emma Watson, promises to bring an elegant taste of Nor thern France’s wine region to the UK Renais has a contemporar y 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 Nor thern France Renais is a bold and vibrant gin, with an incredible stor y and flavour

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 histor y of working for over a decade in the drinks industr y they founded Renais gin

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 Nor thern France’s finest Grand Cru vineyards and other all natural botanicals including linden flowers, cubeb berries and acacia honey


botanicals Renais is a product of two generations of the

Mutiny Island Vodka has Arrived in the UK Spirits and Mixers

Mutiny Island Vodka was created by award winning chef Todd Manley in

See the adver t on this page for details


‘exceptional spirits that set the standard in their categories’

Founder Todd Manley said Breadfruit with its rich histor y 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

All natural ingredients come together for a silky smooth, versatile vodka and infusions that speak for themselves

www mutinyislandvodka co uk


Introducing Our New Offerings

Marg arita 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
beautiful bottle
to be enjoyed both neat, and in stirred-down classic cocktails such as the mar tini, long and refreshing cocktails like a spritz or in a classic G+T Renais
collection of suggested ser ves, including The Emma, Bees Knees and Terroir Mar tini
profile , combining both modernity and heritage in a
has a
grapes, local
The Spirit has been created through grapes salvaged from the wine making process, pressed Grand Cru
terroir, and
selection of natural
the beautiful island
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
suppor t the global community throughout our value chain with environmental initiatives, employment and retention, responsible agriculture processes suppor ting breadfruit as an ingredient and food crop, and with great flavor and fun
of St
Mutiny Island
was awarded a Gold Medal at the San Francisco World Spirits
Gold Medal
Competition The
Issue 206 CLH Digital 39 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

with the dir ties and push the button

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

PPW is available on Winterhalter UC (undercounter) and PT (passthrough) machines all of which as well as delivering top notch results have energ y 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

Kitchen Equipment and Fit-Out
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 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 industr y 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 industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time Tr y 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 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 ser vicing All you do is buy wash credits (online or by phone) then load the machine
can give it back any time Alternatively, if you decide to buy the machine , 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 Pay Per Wash takes away all the headache of warewashing No need to worr y about ser vicing 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 and click on the finance tab Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales ser vice 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 fur ther details, call Winterhalter on 01908 359000, visit www winterhalter com/uk-en/ or email 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 Mobile Kitchens Ltd specialises in the hire of temporar y catering facilities and foodservice equipment Ideal for events or to provide temporar y 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, Dr y 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 ser vice and project management from concept through to deliver y and installation on site , plus full technical suppor t throughout the hire period The standard specification of our Medium Production Kitchen unit includes a six burner oven range salamander grill twin basket fr yer 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 fur ther information or to arrange a site visit email: sales@mkhire co uk or call us on 0345 812 0800 or visit our website: Temporary Catering Facilities For Events & Kitchen Refurbishments Fridge Seals Direct Issue 206 CLH Digital 41


The Microsave brand is well known throughout the foodser vice industr y for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessar y repairs, essentially protecting their investment

The brand is now launching a range of Teflon cooking trays, designed for use in both microwave ovens and accelerated cooking ovens, such as Merr ychef, 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




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

Equipment and
Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (C AD), 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 industr y 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 ser vice to help you build your ideal kitchen Projects under taken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Cour t, 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:, email: info@caterquipventilation co uk 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
all wastewater pumping systems utilise submersible pumps, these are generally only designed for pumping wastewater at nominal temperatures of 35°C
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,
5m closed valve)
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
unique pumps can be used as par t of an automatic hot wastewater pumping system and a number of different floor mounted tank designs and options are available These include the Pump Technolog y Ltd DrainMajor (pictured) for single pump specification or, if a twin duty standby pumping system is required, the DrainMajor Duo and DrainKing
the incoming
automatic star t stop
controlled by the pump s own large , triangular, low-level
which is external to the pump body and attached via a rigid
arm This design ensures accurate and reliable operation, even when
flow is turbulent or contains
that could tangle or
conventual lead or tube float systems
42 CLH Digital Issue 206
Teflon coated material is completely nonstick and easily cleaned The tray is reinforced with a medical grade stainless steel rim This rim is wrapped in a Teflon cover making it completely food safe and also safe for use in both Microwaves and accelerated / speed ovens As with all other Microsave products, distribution will be through Regale Microwave Ovens Ltd Iain Phillips Managing Director of Regale said ‘ The current range of cooking trays available from both Manufacturers and third par ties are in my opinion either ridiculously expensive of ver y 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 ver y easy decision to bring these excellent new trays into our product range ’ In fact Regale are so confident in the new Microsave cooking trays they will offer a full refund to anyone who returns one within 30 days of purchase , no questions asked The trays measure 290mm x 260mm and are 30mm deep They are in stock and available in Blue , Black and Green For more information please email; Microwaves@regale or call Regale on 01329 285518. See the adver t on page 8 for details Microsave Launch New, High Grade Teflon Cooking Trays for Accelerated Cooking Ovens and Microwaves Caterquip Ventilation Hot Wastewater Pumping – The Problems and the Solutions!
In the fast-paced world of dining out, ever y 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 aler t 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 Ser ver 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 ser ving tables & looking after diners From bustling urban eateries to take away restaurants, restaurant pagers have become a staple in the industr y, 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 Hospitality Technology Issue 206 CLH Digital 43 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 technolog y 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 technolog y can be safely tucked away behind the bar, POS or ser vice 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 vir tually 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 ser vice 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 *P us a s gn-up fee of £39 95 (p us VAT) for new customers
Hop is an all-in-one , cloudbased Proper ty Management System that has been exper tly 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 reser vation 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 inquir y 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 selfaccommodation including lodges cottages apar tments 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 industr y trends to stay at the forefront, ensuring that our clients receive the finest experience Our commitment to excellence means we only par tner 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 Hospitality Management Software with All the Functionality at a Fraction of the Price Avoid Losses, Increase Profits and Build Relationships with CardsSafe®
Every Minute Counts!

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 proprietar y Bluetooth technolog y can replace QR codes for more accurate data Fur ther cost control options include replacing fixed cost quotes with estimates based on agreed rates, time , par ts, 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 par ts used

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

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

Revolutionar y technolog y 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 ser vice , 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 Ever y single waiter or waitress can ser ve 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 ser vice , efficient ordering, and lightening quick payments from any location within the venue

WaiterMate empowers ever y waiter or waitress to ser ve 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

manpower An automated invoice validation process reduces the

in the palm of their hand Better ser vice means better tips and a better customer experience

With one client, WaiterMate helped their bar tenders 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 bar tender generated a maximum of £1,500 wor th of sales per evening With WaiterMate , that increased to £2 700 It’s a truly revolutionar y 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 repor ts for easier staff management easier data-based decision making, improved ser vice 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 repor ting for informed decision making

Multiple site management is also covered Each venue can be reviewed independently or the whole proper ty 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 Deliver y 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 Ever ything 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

burden of invoice review, while legislative compliance repor ting identifies actual compliance levels and PPM needs, based on what clients should have , not just what they have One of the key advantages of C AFM 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 Finally, one of the key applications and benefits of a C AFM system is client ‘buy in’ to the process and world of maintenance Ostara’s self-ser vice por tal 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 histor y in one place Let’s talk Contact us on: +44(0)844 880 2582 Facilities Maintenance Visibility, Cost Control and Improved Compliance Hospitality Technology WaiterMate Debuts the World’s Fastest, Most Efficient Mobile EPOS 44 CLH Digital Issue 206

Because travel is an inherently human-centric experience , tourism and hospitality companies have been somewhat sceptical of the impact of AI in the travel industr y But the sentiment is shifting AI models are ver y efficient at analysing data and the travel industr y has deep data troves By using algorithms for advanced data analytics industr y players can reach more customers, elevate ser vice levels, tap into new revenue channels, and increase operating efficiencies Let s take a look at how this revolutionar y technolog y is already making waves in this sector


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 shor t, 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%


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

understand text-based commands and different contextual clues to better deal with incoming customer requests At the most basic level, AI can help classify and prioritise customer suppor t cases or look up relevant information for agents More advanced AI use cases include end-to-end customer issue resolution, voice-based suppor t bots, and customer suppor t

AI in tourism can increase suppor t 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


ChatGPT has turned out to be a ver y 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 reper toire 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 transpor tation 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 ser vices in between

At Virgin Hotels, guests are greeted by Lucy an in-app vir tual 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 ser vice or ask about any details regarding the stay Lucy is a capable concierge because it integrates directly with: Virgin’s proper ty management system (PMS), which contains data about guest bookings; a point of sale (POS) system used for managing food and beverage operations; a smar t system for controlling ever y appliance in the room; and guest

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


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 ar tificial intelligence system Par tnering with a technolog y consultancy with exper tise in AI can help ensure a responsible AI system guided by a strategic approach is implemented

Kitting out your business with tools that suppor t your staff and satisfy your customers improves the flow of your venue SumUp has launched an all-in-one setup for quick-ser vice businesses that transforms how these businesses operate The quick-ser vice package includes a range of solutions for coffee counters, takeaways and ever ything 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 deser ve 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 impor tant changes in a few clicks The POS system provides valuable insights through data and repor ts, and is integrated with tools like Uber Eats, Deliveroo and Xero ensuring businesses have ever ything they need in one place . Orders can also be accepted via SumUp Kiosk a selfser vice 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 deliver y apps are synced with the kitchen display screen, a separate display that suppor ts 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-ser vice 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 SumUp Launches End-To-End Product Package For Quick-Service Businesses Hospitality Technology MCR Systems 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 technolog y MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems www mcr-systems co uk See the adver t on the back cover 46 CLH Digital Issue 206 AI and Tourism: Transforming Customer Experiences By Fritz Oberhummer, VP of Travel & Hospitality, Intellias (https://intellias .com/)

In the bustling landscape of the UK outdoor furniture industr y, 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 hear t 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 ever y piece becomes a par t of the evolving narrative of the out-

door experience 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 accessible picnic tables MG Timber are the garden furniture suppliers for you Crafted from the finest Swedish Redwood each piece is exper tly 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 industr y 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 Domestic & Trade Handmade Garden Furniture From MG Timber 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 technolog y 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 comfor table , and at a star ting 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 star t 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 ser vice is key to our success We welcome visitors to our factor y showroom at Old Wharf Road Grantham Notts NG31 7AA SGM T: 0333 0112314 Calls charged at local rate E: suppor t@sgmrecycledplastics com SGM W: www sgmrecycledplastics com SGM Recycled Plastics Ltd. The Impact Of Weather On Consumer Buying Behaviour For Picnic Benches Outdoor Spaces 48 CLH Digital Issue 206
Outdoor Spaces Issue 206 CLH Digital 49 We create appealing and comfor table outdoor seating areas for your clients supplying ever ything required including:• planter s with real or faux plants • cafe banner s and restaurant screens • light ng • heat ng • c lassic neon signage • parasols installed and repaired • lenticular b aded roofed shelter s • tables and c hair s Our hardy planters are built to order using rot proof ar tificial wood planks This unique material is not only completely waterproof but is formed from UK factor y 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 sur vey 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 Café Culture - Pavement Profit 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 ser ve as invaluable tools for modern establishments, seamlessly integrating technolog y into their ser vice offerings By utilizing our table numbers and QR code labels businesses can streamline operations and elevate customer satisfaction Guests can effor tlessly access menus, promotions, and other per tinent 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 ever y product meets stringent standards of excellence reflecting our unwavering commitment to customer satisfaction Our reputation for reliability and superior craftsmanship is fur ther underscored by the continuous stream of 5-star ratings we receive on Trustpilot In addition to our signature rotar y 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: Leading the Way in Table Numbers & QR Code Labels Please mention the Caterer, Licensee & Hotelier News when replying to advertising

In the fast-paced world of adver tising, 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 adver tising game with its high-quality banners and online librar y These banners are not just any ordinar y form of adver tisement; they are a dynamic and impactful way to grab attention, convey messages, and drive action instantly This ar ticle delves into why HFE Signs banners are considered the best form of adver tising for businesses seeking immediate impact


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 technolog y guarantees that ever y 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



HFE Signs online librar y for Pub & Hotel Banners promotional ideas is a treasure trove for businesses seeking innovative and effective adver tising 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 librar y provides a wealth of creative con-

At Roché

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


One of the cornerstones of HFE Signs' success is the unparalleled level of customisation and design suppor t they offer Understanding that ever y business has unique adver tising needs HFE Signs provides a bespoke ser vice that allows businesses to tailor ever y aspect of their banner, from size and design to maximise your message


In today’s fast-moving market, timing can be ever ything HFE Signs stands out for its rapid production and deliver y times, ensuring that businesses can launch their adver tising campaigns without delay Order your custom banner today for deliver y tomorrow! (weekdays)


Perhaps one of the most appealing aspects of HFE Signs banners is their cost-effectiveness Compared to other adver tising 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

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!


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 repor ted 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


In the competitive landscape of adver tising, HFE Signs banners emerge as the clear winner for businesses seeking immediate , effective , and cost-efficient adver tising 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 adver tising continues to grow, HFE Signs stands ready to help businesses achieve their marketing objectives with its exceptional banners

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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

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 Transpor t 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

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 impor tant 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 wor thwhile experience Call the team on 0121 773 2228 now

Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold Kängabox is a revolutionar y new high density EPP series of containers in which hot or cold items can be transpor ted 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
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
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
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 exper ts 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 comfor table 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 sur veyors 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 sur vey or visit www rocheawnings com Increase Your Revenue with a Commercial Shading Solution Outdoor Spaces 50 CLH Digital Issue 206 Banners from HFE Signs: The Immediate Impact Advertising Solution
Outdoor Spaces Villiers designs and creates beautiful furniture and works of ar t 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 Ever y 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 ar tisanal skills Villiers combines traditional methods and machiner y with modern tools and technolog y One of the most valuable machines in the workshop is a 100-year-old power hammer and blacksmithing is an integral par t of the production process –an ancient metal working skill that they are keen to keep alive through the specialist exper tise 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 contemporar y pieces displayed in the finest hotels, private residences, yachts and luxur y spas across the world Villiers will be exhibiting at Landscape , the industr y 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 and keep up to date with the latest designs and works in progress on Instagram @villiersfurniture . For enquiries and fur ther details about Villiers, please contact the team at hello@villiers co uk or telephone 01799 516680 BEAUTIFUL AND FUNCTIONAL You can view a selection of sculptures and furniture online at Contact the team at or on 01799 516680 UNIQUE SCULPTURES, PLANTERS AND FURNITURE Beautiful and Functional Issue 206 CLH Digital 51 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 industr y 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 outside 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 and use our promotion code –Hospitality24 - for 5% off (valid until 30th April 2024) TDP Sustainable Furniture Spring is here and it’s time to star t preparing for more customers After a long winter, people will be looking for comfor table outdoor spaces to enjoy Here are some top tips on how to prepare your space so it’s ready to welcome more customers CLEANING AND MAINTENANCE A dr y day during early spring is the best time to carr y 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 necessar y repairs or invest in new furniture if necessar y COMFORT Your customers care about comfor t 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 tables with armchairs Whereas bar stools and poseur tables are suited to a younger audience Woodberr y have recently launched a new range of stylish dining benches with backrests These offer additional suppor t and comfor t and are ideal for customers of all ages ACCESS Make sure all of your outdoor hospitality areas are easily accessible with clear signage and obvious entrances and exits It s also impor tant to make sure that all routes are hazard free and accessible for customers using mobility aids like wheelchairs or crutches ATMOSPHERE 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 Woodberr y 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@woodberr y co uk Website: www woodberr y co uk Spruce Up For Spring

Outdoor Spaces

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 star ted 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 deliver y in the UK, that ever y aspect of the business is conducted in the most ethical of ways

Seeing obvious shor tfalls, Margaret set about to readdress the balance with Sustainable Furniture Utilising her large knowledge of the industr y she went about procuring products sourced from forestr y protected by commissions These commissions prevent illegal logging from occurring whilst ensuring re-plantation does Logging when under taken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it We also suppor t the removal of the roots of trees from previously illegally logged ground so that re-plantation can occur, an essential under taking to create reusable ground Incidentally, these now form our teak root tables

Sustainability means more than just suppor ting the timber supply chain; we also suppor t 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 suppor t Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, cer tified 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 vicky@sustainable-furniture 01726 884123/07878 851693

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

52 CLH Digital Issue 206
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 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 exper tly 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 industr y 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 or call us on 01902 953166 Domestic & Trade Handmade Garden Furniture From MG Timber Please mention the Caterer, Licensee & Hotelier News when replying to advertising


British summer!

If you ’ re looking to create a stylish and contemporar y outdoor area for drinks and dinner, look no fur ther than the water and UV resistant Plaza range The durable

New Stock Chair Ranges
ILF email terr 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 upholster y and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes A full range of table bases in metal and stainless steel are also kept in STOCK In addition, ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use More STOCK ranges coming soon please check the website Their online website offers both indoor and outdoor seating and table solutions Divided into Contemporar y 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 Outdoor Spaces Issue 206 CLH Digital 53 With brighter days ahead,
time to make
your outdoor space is all geared up for the summer season Here at Trent Furniture , we ’ ve
great range of outdoor furniture especially designed to cater for al fresco dining and drinking
got a
when not in use
it’s always best to cover
, you can rest assured that all our contract grade outdoor tables and chairs are tough enough to withstand the unpredictable
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 comfor table 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 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 Get Ready for Summer with Stylish and Durable Outdoor Furniture FOR ALL THE LATEST NEWS AND PRODUCTS FOR THE HOSPITALITY INDUSTRY VISIT CLHNEWS .CO.UK

Welcome The Crowds With Flexible

Design and Refit 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 ser vice tailored to suit, liquidators, banks, receivers as well as private and corporate vendors We carr y 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 adver t on this page for fur ther details MST Auctioneers Ltd With the Six Nations beginning a busy year of spor t 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 comfor table 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 shor t 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 deliver y (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
Furniture On Fast Delivery 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 effor tlessly trimmed on-site to fit specific dimensions Manufactured in France by Kinedo, Kinewall panels meet the rigorous quality standards expected in the hospitality industr y Their lightweight construction, weighing just 11kg, facilitates hassle-free handling during installation, minimising downtime In par tnership 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 deliver y, 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 industr y, 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 Kinedo Launches Stunning NEW Kinewall Panels 54 CLH Digital Issue 206
At Nobis Restaurant Furniture , we believe in crafting beautiful spaces for the hospitality industr y that evoke comfor t, 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 industr y -hotels restaurants and event venues - who strive to create remarkable environments for their guests We understand the impor tance of tailored solutions and our commitment to personalization helps build lasting relationships with ever y 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 fur ther information visit www.nobisrestaurantfurniture or call 01733 342 372 Creating Exceptional Spaces, Empowering Exceptional 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 refurbishment we also offer a complete clearance ser vice We'll organise ever ything 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 www mayfairfurniture co uk Design and Refit Issue 206 CLH Digital 55 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Design and Refit 56 CLH Digital Issue 206 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 Ar tesian, 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 ser vice 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 ser vice offers, and with our own bespoke stainless steel manufacturing facility we have the flexibility to quickly adapt to achieve your design 0300 1246987 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 Please mention the Caterer, Licensee & Hotelier News when replying to advertising 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 contemporar y ensuring that you find furniture that complements your establishment's aesthetic We understand the impor tance of affordability and good value , which is why our collection offers competitive prices without compromising on quality 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 deliver y, ensuring that you receive your furniture promptly And here's the best par t: we offer FREE deliver y 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 deliver y, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces See the adver t on the facing page for fur ther information or visit www restaurantfurniturestore co uk Restaurant Furniture Store

(0)1603 488709 or at sales@healeyandlord co uk or visit our website at for more details

Have you recently taken over


Design and Refit C L A S S I C C O L L E C T I O N M O D E R N C O L L E C T I O N 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 Healey and Lord Healey and Lord Limited specialise in the supply of high quality sanitar yware to commercial and hospitality projects around the world Our extensive range includes urinals, disabled washrooms, sanitar yware 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 washroom 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 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
change or need to
fixed seating and fixtures?
we can design something ourselves all done efficiently, with professional quality and on time within budget Our ser vice provides a unique oppor tunity to make your establishment stand out from others and add additional comfor t 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 joiner y, 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-ser ved 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! Tailor-Made Designed Seating For You Issue 206 CLH Digital 57 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
just fancy a
replace your
At Drakes, we can help you realise your dreams with our bespoke furniture design ser vice Ever y 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,

Property and Professional

Oaknorth Completes £232m Club Loan To FamilyRun Business, Splendid Hospitality Group

OakNor th, the digital bank for entrepreneurs, by entrepreneurs, has par tnered 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 por tfolio of 24 hotels from London to Bristol, York to Edinburgh covering economy, midscale , upper midscale , boutique , and luxur y markets For over 30 years, it has built an excellent reputation as well as an impressive por tfolio of proper ties with brands including IHG Accor Marriott and Hilton

The club loan will suppor t future capex works including the extension of Hilton London Bankside based in Southwark The hotel currently has 292 rooms, as well as a disiller y 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 OakNor th 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 for tunate to operate hotels across the UK,

with over seven different brands, as well as independent hotels With the suppor t of OakNor th and HSBC , we’ll be able to continue delivering the exceptional ser vice and quality, as well as the extraordinar y experiences our guests have come to know us for over the decades ”

Ben Barbanel, Head of Debt Finance at OakNor th, continued: “For over 30 years, Splendid Hospitality Group has been creating extraordinar y experiences in the hospitality industr y, and forging an exemplar y reputation in the process This transaction was ver y exciting not only because it gave us the oppor tunity to suppor t this incredibly strong family-business but also because it is the largest club deal we ’ ve ever par ticipated in The hospitality industr y is facing numerous challenges, from staff shor tages to the cost-of-living crisis, but despite these headwinds, Splendid Hospitality continues to find oppor tunities to expand and fur ther enhance its impressive por tfolio ”

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 suppor ting this best in

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise

Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA),

For an initial investment star ting at £11,999 plus

franchisees will receive comprehensive training, all necessar y equipment and a steady flow of leads from Stocktake UK's head office The offer is designed to appeal to individuals

58 CLH Digital Issue 206
class, family business Our par tnership with
Hospitality reflects HSBC’s enduring commitment
UK hospitality sector, and our ability to provide bespoke funding solutions to realise clients’ ambitions
to the
the initiative aims to harness the skills and experience of former pub and hospitality managers offering them business oppor tunities within their chosen industr y Over recent years there has been unprecedented strain on the hospitality industr y, with many businesses succumbing to the dual pressures of rising operational costs and changing demands from customers seeking better ser vice and increased value for money This has left many skilled professionals seeking alternative career oppor tunities Stocktake UK's franchise programme enables hospitality professionals to utilise those skills in a viable business venture Stocktake UK's Franchise Offer As par t 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 oppor tunity comes with an average turnover of around £50,000 per year, with the
company ’ s top franchise par tners earning over £125,000
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 industr y 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 industr y they are familiar with, and with the suppor t 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 ser vices to hospitality businesses across the UK However, extensive stocktaking experience is not required, as full training is provided This will cover ever ything from the use of bespoke stocktaking software , developed in-house , to effective business management practices Those interested in becoming a franchise par tner are encouraged to contact Stocktake UK or download the franchise brochure and application form from the company website www stocktakeuk co uk
Property and Professional With over 30 years of industr y experience in the Hospitality sector The Bowden Group s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strateg y, Staff Management, Marketing and The Future of your business PROFITABILITY & OPERATIONS Our exper ts 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 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 Ser vice and Kitchen staff your team needs careful and skilful Management, Motivation, guidance and Development MARKETING We will help you build a workable , planned Marketing Strateg y From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline adver tising, 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 Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed. EAST DEVON C OAST Licensed Café Bar & Restaurant Prime Town Centre Location Impressive & Ver y Well Equipped Vibrant Coastal Town Tremendous Potential LH £75,000 2164 NORTH C ORNWALL COAST Substantial Free Of Tie Inn Stunning High Turnover Business 4 Letting Rooms 3 Bed Cottage 1 Bed Cottage & 1 Bed Flat 1 Acre Of Gardens Sea Views LH £95 000 4853 01392 201262 www stonesmith co uk T H E W E S T C O U N T R Y S P E C I A L I S T S THINKING OF SELLING? C ALL FOR A FREE VALUATION LOOE CORNWALL Coastal Town Licensed Restaurant Spacious 2 Bedroom Apartment Trading Just 8 Months Of The Year Exceptional Business Opportunity Potential To Develop Business LH £79 995 2161 DOR SET VILLAGE Traditional Pub & Restaurant Bar Areas 48+ Gardens 78+ 3 Bed Owner s Accommodation Sought After Dorset Village Profitable Wet Led Village Pub FH £495 000 4851 SOMERSET VILLAGE Stunning Countr y Inn & Restaurant 3 E/S Letting Rooms 2 Bed Owners Bar & Restaurant Areas 82+ Commercial Kitchens Gardens 40+ Impressive Multi-Faceted Business FH £525 000 4848 SOUTH CORNWALL COAST Free Of Tie Village Pub/Restaurant Stunning & Profitable Business Impressive Bar & Dining Areas 104+ Gardens, Parking Owners Accom Excellent Reputation & Reviews LH £45 000 4850 SOMERSET TOWN Landmark Inn With 16 Letting Rooms Bar & Restaurant 82+ Kitchens Owner s Apartment Car Park Free Of Tie Leasehold Impressive & Profitable Business LH £69,950 4829 CHAGFORD DEVON Manageable Character Café & Tearoom Tearoom (22) Catering Kitchen 2/3 Bedroom Owner s Apartment Easy Daytime Hours 5 Days A Week Tremendous Potential LH £39 950 2150 EXETER CITY CENTRE Daytime Only Coffee Shop Seating 18 Plus Space For More Undoubted Potential City Centre Trading Position Well Presented Throughout LH £45,000 2163 P ERR ANP OR TH, C OR NWALL Stunn ng 17th Centur y Tradit onal Cornish nn • Less than a 5 Minute Drive from Perranpor th and The Popular Nor th Corn sh Coast Successfu Business Oozing with Character and Atmosphere Wel Equipped Commercia Kitchen & Attractive Owner s Accommodat on • Outside Seating Areas with Sunny Aspect & Car Park PRICE: £30,000 LEASEHOLD REF: 4711 PRICE: £99,950 LEASEHOLD REF: 3684 N R SALCOM BE, DEVON • Award W nn ng Restaurant in Idyll c South Hams Locat on • Panoramic Coastal Views over Area of Outstand ng Natural Beauty • Trad ng 11 Months of the Year Loca Repeat Custom with Huge Tour st Boost • Contemporar y Interior Design & South Fac ng Terrace NEWTON ABBOT DEVON • Renowned Licenced Café/B stro in Hear t of Bust ing Market Town • Trad ng for over 15 years w th Cons derab e Customer Base • Seating 68 w th Boho Paris an Style Décor • Comprehensive Catering Kitchen & Prep Area Open Pizza & Crepe K tchen OFFERS IN THE REGION OF £140,000 REF: 4529 T ORQ UAY D EVON Substant al Proper ty Occupying a Prominent Corner P ot • S x Spacious Se f-Catering Apar tments • Furn shed to a H gh Standard & Fu ly Equ pped • Double G azed & Gas Centrally Heated Throughout • Idea Investment or Home & Income Proper ty PRICE: £625,000 FREEHOLD REF: 4806 PAI GN TON , D EVON • L cenced Hotel S tuated n Qu et Locat on C ose to Beaches & Town • Well Presented Guest Rooms with Recently Refurb shed Shower Rooms Guest Bar Lounge & Din ng Room, Mature Garden & Rear Car Park Owner s Pr vate Lounge 2 Bedrooms Gal ey K tchen Util ty & Of fice • Genu ne Retirement Sa e PRICE: £595,000 FREEHOLD REF: 4769 OFFERS IN EXCESS OF £350,000 + VAT FREEHOLD REF: 4420 BI SHO PSTEIG NTO N, DE VO N • Beautiful y Presented Grade I Listed V l age Freehouse Elevated Posit on Overlooking the Teign Estuary in South Devon Character Main Bar, Lower Bar/D n ng Room & Library • Sunny Trade Terrace to Front with Partial View of the Te gn Estuary Spac ous and Well Presented F ve Bedroom Pr vate Accommodat on GUIDE RENT : £30,000 + PER ANNUM REF: 4744 CON GR ESBU RY, BR ISTO L • Substant a Trad tiona Freehold Country Pub w th Separate Rental Income Currently C osed but Ful of Character & Charm w th Outside Terrace & Gardens Spac ous Owners Accommodat on Large Paddock Ava lable for Funct ons & Weddings • Separate Property Inc uded - Ful y Let Achieving £15 500 pa Rental NEW! EXETE R, DE VO N Substant a Character Pub w th 3 sets of Versati e L v ng Accommodation Successful Bus ness with Strong Net Profit Recent y Trading on Limited Hours 2 Ma n Atmospheric Trad ng Areas with Function Room/Skittle A ley Pretty Private Garden Roof Terrace & Car Park Fantastic Oppor tunity - Wou d Suit Mult -Generational Family PRICE: £575,000 FREEHOLD REF: 4721 NEW! Issue 206 CLH Digital 59 PROFITABLE BUSINESS FOR SALE La Fiesta is regrettably for sale. I can assure a potential buyer that this is a Diamond opportunity not to be overlooked. 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. 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 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 Sunbur y and return to Weybridge She is one of, if not the Prettiest boats on the river I commenced trading from a cold star t without adver tising 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 ever ything one can imagine on board , Full air conditioning throughout, desalination unit , fully fitted catering kitchen two en/suit twin cabins Ar t deco style salon with piano She is due an out of water sur vey this coming spring at which point she is being completely repainted She has enormous provenance , listed on the National historic ships registr y , and once belonged to Sir Alex Guinness For fur ther details and contact kindly email www lafalaise1923@gmail com
Profitable Business for Sale
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