CLH Digital - Issue #207

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 207

OFGEM Confirms Greater Energy Protections… www.CLHNews.co.uk

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Following Hospitality's 'Serious Concerns'

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The hospitality and licensed on-trade sector will, along with other businesses get fairer treatment, more support in resolving disputes and greater transparency on broker fees under new rules announced by Ofgem today. (April 5) The changes will apply to the non-domestic energy sector, which includes pubs/bars restaurants, hotels and more. The new rules will make sure energy sup-

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pliers improve customer service, open doors to alternative dispute resolution schemes and clearly set out costs for businesses, including fees paid for third party services, like energy brokers.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 207

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Good news, and we really could do with some good news!

PUBLISHED BY

In a welcome move by Ofgem, the announcement of greater protections for non-domestic energy customers really is a bit of good news for the hospitality/on-trade industry.

EDITOR

Peter Adams

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

For far too long, pubs, bars, hotels and restaurants have grappled, and continue to grapple, with inflation, business rate increases, staff shortages, increased labour costs, declining footfall, alongside soaring energy costs and unfair contractual burdens, which have placed undue strain on business viability.

The relentless escalation of energy expenses has crippled many within the hospitality sector. We have often reported on operators finding themselves locked into fixed contracts, often paying exorbitant rates well above market prices. This financial burden not only hampers profitability but has also eroded confidence among industry leaders. Just this week, Michelin-starred chef Tom Kerridge starkly warned that the hospitality sector teeters on the brink of collapse. His sentiments reflect the shared anxiety felt across the industry, where businesses face unprecedented challenges.

Ofgem's action, and it should have come sooner, marks a positive step forward.

Enhanced protections will offer much-needed relief to businesses struggling under the weight of energy expenses. Yet, this alone is not enough.

TELEPHONE:

01202 552333 FAX: 01202 552666

www.CLHNews.co.uk @CLHNews es at a significant competitive disadvantage. Shockingly, the average Welsh pub now shoulders £6,400 more in business rates compared to their English counterparts. This glaring disparity threatens the very fabric of Welsh hospitality, which begs the question was devolution worth it?

While the strides made by Ofgem are commendable, they serve as a reminder of the broader challenges that persist.

CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES

Further positive news is the announcement that hospitality food price inflation has fallen too! It is still alarmingly twice that of retail food inflation, but in this day and age we take our good news where we can find it.

While we do cry out for government support, is that is what is needed? As opposed to support, which in effect is giving with one hand and taking back with another, it is reduced taxation which is needed most, starting with (but not limited to), as we know, VAT.

Remember this time last year it was a staggering 19%. However, now, according to reports, it stands at 12%, whereas retail food inflation is 5%. 2.4 times higher for the sector, but the trend is downward, which is a good sign!

We often say that politicians and candidates need to work to earn our vote, so let us keep up the pressure!

PRODUCTION & DESIGN

Thank you for the positive stories we are receiving too! We regularly receive press releases of openings, refurbishments, awards, celebrations charity events etc and are always pleased to publish them, after difficulties of recent years it is wonderful to share uplifting stares, so please do keep them coming!

Matthew Noades

The sector needs much more support, and to date we are seeing precious little hope of that. One would not think we are going into a general election in the not-too-distant future. There is no party or politician who even touches on the subject!

We must recognize that comprehensive support is essential, particularly in regions like Wales.

I can always be contacted at edit@catererlicensee.com

Wales, in particular, is facing an uphill battle. Recent reductions in rate relief – from 75% to 40% – alongside an actual increase of 5% in business rates, have placed Welsh business-

David Bartlett Guy Stephenson

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

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

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

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OFGEM Confirms Greater Energy Protections Issue 207

CLH Digital

3

Following Hospitality's 'Serious Concerns'

(CONTINUED FROM FRONT COVER) Under the changes, Ofgem will from 1 July 2024: • Expand the Standards of Conduct to apply to all businesses of any size, rather than just Micro Business consumers.

This will give Ofgem powers to take action against suppliers that do not treat non-domestic customers fairly.

• Introduce a new supply licence rule for non-domestic suppliers which requires them to signpost Micro Business consumers to Citizens Advice and Citizens Advice Scotland, who can offer support and advice when they have an issue.

This will also apply to Small Business consumers from December 2024, subject to the new definition entering legislation.

Further changes, that Ofgem expects to be in place by the end of the year, include: • Expanding the requirement for a contract’s principal terms to clearly display any broker fees from Micro Business consumers to all non-domestic customers. This will apply to contracts signed on and from 1 October 2024 and suppliers must make this information available upon request.

• From December 2024, in line with the government’s proposed new Small Business consumer definition entering legislation.

Ofgem will also: • Update the Complaints Handling Standards to ensure suppliers put in place suitable complaints processes for Small Business consumers and point them to the Energy Ombudsman when a customer does not feel the issue has been resolved.

• Implement a requirement for suppliers to only work with Third-party Intermediaries (TPIs), often referred to as brokers, that are members of a redress scheme when securing Small Business contracts. This will provide reassurance to business customers that they are able to access dispute resolution schemes and get a fair and suitable outcome.

Soaring energy costs have been the single most destructive inflationary pressure facing hospitality businesses, beating down confidence amongst the leaders of Britain’s top hospitality businesses, according to a February edition of the Business Confidence Survey.

A large majority of leaders said wage costs increased (36%) or significantly increased (62%) in 2023, and the same total say food, drink and other bought-in costs rose (48%) or significantly rose (50%), however, leaders also reported huge increases in energy (81%), insurance (80%) and rent (47%).

In September 2022 CLH News cited a report by UKHospitality which said average energy costs as a percentage of turnover have jumped from 5% to 18% between 2019-2022, Adding, that energy bills now account for a greater proportion of turnover than rent and rates combined.

“The lack of protection for businesses was obvious for all to see and these changes demonstrate that our concerns have been heard loud and clear by the regulator.

“Extortionate energy costs have been a huge restraint on businesses over the past two years and the behaviour of some energy suppliers exacerbated that already challenging situation.

“I hope these measures go some way to mitigating these costs and protecting businesses, but I’d continue to urge energy suppliers to be proactive in supporting their business customers.”

SUPPORTING NON-DOMESTIC CONSUMERS Tim Jarvis, Ofgem’s Director General for Markets, said: "Too many businesses have experienced issues with some energy suppliers, from difficulty getting the right contracts, unexplained price hikes, and poor customer service.

“We’ve worked hard to understand the breadth of issues and where the powers we have to tackle them can be improved. These new rules will help ensure businesses get the service they deserve.

“We’ll be speaking to businesses of all sizes as these rules come into force throughout this year to make sure they are being followed by suppliers. We’ll also continue to work with government, industry, and consumer groups to see what else can be done to support non-domestic consumers.”

Ofgem’s new rules come as the government confirms plans to expand its definition of Small Businesses, meaning businesses with less than 50 employees and a certain turnover or using a certain amount of energy can take complaints about their energy supplier to the Energy Ombudsman.

NEW RESOLUTION RULES Under new Ofgem rules, Small Businesses will also be able to resolve disputes about third parties like energy brokers with redress scheme providers, such as the Energy Ombudsman and the Utilities Intermediaries Association (UIA). This was previously only available for Micro Business consumers so the change will give more businesses access to independent support with complaints.

The changes being brought in by Ofgem to help businesses result from concerns shared last year about problems including poor customer service and complaint handling from those in the non-domestic energy market. This prompted a joint deep dive to learn more about these issues with the Department for Energy Security and Net Zero (DESNZ), the full results of which have now been published.

Following Ofgem’s announcement, Kate Nicholls, Chief Executive of UKHospitality, said: “I’m very pleased that Ofgem has taken steps to enhance protections against unfair treatment by energy suppliers.

More than half of those taking part in the research (58%) said they were concerned about the impact of energy prices on their business, with 42% reporting they were very concerned. And almost two thirds (60%) of businesses were satisfied with the overall service they had received from their supplier, with 13% saying that they were dissatisfied.

“UKHospitality and our members have been raising serious concerns about this issue for the past two years and this is a significant victory in our work to deliver a better energy market for hospitality businesses.

The main reasons consumers said they were dissatisfied included the service being too expensive, poor customer service, and poor communication from their supplier.

VERY PLEASED

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CLH Digital

Issue 207

HMRC Best Practice To Help You Sleep At Night As HMRC seemingly continues to target the UK hospitality sector, we ask what can be done to ensure we sleep soundly at night? We speak to Jonathan Cooper, founder of The Director’s Helpline (www.thedirectorshelpline.org), for expert advice and best practice.

The Time to Pay Scheme has undoubtedly been a lifeline for many but there needs to be a different approach for the hospitality sector. We often hear from distressed directors how they’re struggling to make repayments because of fluctuations in revenue. When you’re running a bar in a seaside resort, for instance, your income is seasonal and often weather dependent. Cash flow crises are more likely and it’s therefore hard to meet fixed tax obligations throughout the year.

From cozy rural country inns to chic urban eateries, establishments across Britain face a range of fiscal complexities.

If HMRC was to adapt its Time to Pay Scheme to acknowledge the unique needs faced by hospitality businesses, it would be a great starting point. More flexibility and longer payment terms need to be introduced. A one size fits all approach simply isn’t working.

Brexit uncertainties and economic shifts loom large. Add to the mix the spectre of a forthcoming General Election and it’s only likely we’ll see more upheaval before the end of the year.

Directors often ask which payments should get greater priority. Which is deemed most important to HMRC? VAT, PAYE or Corporation Tax? The answer we give is pretty simple.

The sector is facing significant challenge on many fronts but there are simple steps to follow regardless of the economic climate.

At The Director’s Helpline, we provide free support to tens of thousands of company directors each year and the one bit of advice we repeat again and again is to invest time in communication with HMRC. This might seem an obvious piece of advice but communication really is key regardless of whether you’re in arrears or not. If you foresee an issue, then it’s best to be proactive rather than hope it goes away.

Taking the time to deal with correspondence from HMRC is rarely time wasted (apart from the frustratingly long time spent on hold).

Maintaining an open and transparent dialogue with HMRC is vitally important when it comes to compliance and mitigating potential risks. It also means that you’re able to resolve issues and stay informed about changes in tax legislation or reporting procedures. The old saying that “knowledge is power” has never been more true.

One of the complaints we hear most frequently from directors is about the current VAT threshold. At the standard 20%, it places a huge burden on smaller businesses which are already facing financial pressures such as energy hikes, wage increases, inflation, and the cost-of-living crisis.

I’m certain that a reduction in the VAT threshold would give businesses the confidence and ability to invest their businesses. Investing in extra staff training, for example, would result in better customer experiences all round. An uplift in the quality of service across the industry would be transformational. A simple cut in VAT

could quite easily deliver a vibrant and dynamic hospitality sector.

Businesses need to prioritise VAT and PAYE debt over Corporation Tax every time. HMRC will be more open to longer term agreements for tax on previous years’ profits than collecting VAT. There’s also the fact that VAT and PAYE are collected at point of sale or when payroll comes around, which directly affects a company’s liquidity. Falling behind with VAT or PAYE can lead to big penalties including interest charges and even legal action.

Neglecting VAT and PAYE can quickly spiral which is why good, open communication is so important. It’s worth noting that HMRC is not a commercial entity therefore it will usually be the largest and most aggressive creditor.

If you can keep an open dialogue with HMRC and show that you’re prioritising VAT and PAYE, then you’re effectively showing your commitment to financial stability and complying with regulations.

Building a strong and credible cash flow is vital to any successful business. It’s also a huge tick in the box for HMRC when deciding on pay back of arrears.

Few business owners will say that financial compliance – or dealing with HMRC - is stress-free. But it’s important to remember that help is available. Either by speaking directly to HMRC or taking independent advice.

Recognising you need advice is key. Seek support early and nip any problems in the bud.

Jonathan Cooper is the Founder and Director of The Director’s Helpline. The Director’s Helpline provides free, confidential support to tens of thousands company directors each year on a wide range of issues from general financial information, through to business recovery, restructuring and closure.

FSA Northern Island Report Shows Children’s Menus Need Improvement The Food Standards Agency (FSA) has revealed the results of research undertaken in partnership with local councils, into children’s meals served in restaurants in Northern Ireland.

Discussing the breadth of the research Alexis Gamble, Environmental Health Manager, who represents the local councils in NI that carried out the survey said:

KEY FINDINGS OF THE REPORT, WHICH IS TITLED WHAT’S ON THE CHILDREN’S MENU INCLUDE:

“The research incorporated a survey with restaurant owners and managers, analysis of children’s menus from restaurants and nutritional analysis of popular children’s meals served in restaurants in Northern Ireland.

• Choice was limited on children’s menus and few healthy options were available.

Environmental Health Officers from the eleven local councils in Northern Ireland were actively involved in each aspect, conducting surveys and overseeing the collection of children’s meals for nutritional analysis. It was an extensive process, which has generated insight that could be used to inform work to support food businesses to make the food they serve to children healthier.”

• The most popular children’s meals were fried chicken and chips, sausages and chips and a burger and chips.

THE MOST POPULAR CHILDREN’S MEALS WERE HIGH IN ENERGY, SATURATED FAT AND SALT – • 43% of meals contained more than half the average amount of energy recommended for 5-year-olds.

Image by rawpixel.com on Freepik https://www.freepik.com/free-photo/kids-food-chicken-nuggets-broccoli_19001936.html

• 47% of meals contained more than half the average amount of saturated fat recommended for 5-year-olds.

• 70% of meals contained more than half the maximum amount of salt recommended for 5-year-olds.

Chips were available as a side with 72% of meals on children’s menus while vegetables were available with 24% of meals.

Families in Northern Ireland eat out regularly and so food businesses such as restaurants, fast food outlets and cafés have significant influence over consumer diets. As evidence suggests food prepared out of the home tends to be higher in energy, saturated fat, sugar and salt and lower in fruit and vegetables than meals prepared at home, the Food Standards Agency (FSA) and local councils in Northern Ireland conducted research into the foods available to children when eating out and the nutritional content of this food.

Outlining steps that are being taken to support businesses Professor Susan Jebb OBE, Chair of the Food Standards Agency said:

“I am delighted that the FSA has been able to conduct this important research as part of our contribution to the NI Obesity prevention strategy. The findings show that work is needed to improve the nutritional quality of food available to children when eating out.

Encouragingly however most restaurant owners and managers surveyed saw their sector as having a role in improving children’s diets. To support restaurants to do this, the FSA has published ‘Healthier catering tips for children’s menus’. The guidance which is freely available to download provides tips for businesses on inexpensive steps they can take to improve the nutritional value of their children’s meals.”

This is where the FSA’s Catering tips for children’s menus, which accompanies this report, is such a useful tool. It strikes a good balance between providing food that younger diners may expect to see on the menu but gives guidance on preparing it in a healthier way.”

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£3.4 Billion Budget Hangover Hits Hospitality Issue 207

CLH Digital

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Significant increases to payroll costs and business rates taking effect today [1 April] jeopardise crucial investment in the hospitality sector.

hospitality, leisure and high-street retail sectors at a rate of 30 pence in the pound.

Failure to tackle costs on hospitality businesses in the Budget means that the financial investment needed to deliver forecasted industry growth of 6% a year is at risk. Almost two-thirds of the sector’s annual £5.4bn investment in growth could be diverted into paying the new payroll and business rates costs.

E m ploym ent costs – support businesses to introduce the record increase in the National Living Wage by temporarily reducing the rate of employer National Insurance Contributions.

VAT – reduce the rate of VAT on hospitality, leisure and tourism to 12.5%, returning to the effective policy during the pandemic and matching the average of our continental competitors.

Increases to the National Minimum Wage and National Living Wage will see the sector’s wage bill increase by £3.2bn. As a sector reliant on its workforce, employment costs make up over half of operating costs and hospitality pays £40bn in wages and employment taxes.

Kate Nicholls, Chief Executive of UKHospitality, said: “Every day, hospitality is serving Britain. It’s serving the nation with good food, drink and experiences, as well as contributing £140 billion in revenue, £54 billion in tax receipts and providing three and a half million people with jobs.

Increases to businesses rates add up to £224m. The tax on property heavily penalises community-based businesses, like hospitality.

“All of those benefits to Britain, our lives and communities are put at risk by the £3.4bn Budget hangover hitting the sector today.

After a collective failure to act in Budgets in Westminster, Edinburgh and Cardiff, UKHospitality is calling on all Governments to rebalance the costs that hospitality businesses pay and reduce its cost burden so they can make the investments needed to grow and create communities in which people want to live, work and invest.

“Businesses can’t find £3.4 billion easily – that’s the cost of a billion cups of coffee. The money that they want to put towards investment in growth will have to be spent keeping their doors open.

The impact of an ever-rising cost burden has already been felt on confidence and investment, with openings of licensed premises at their lowest level in three years and two-thirds of businesses not optimistic about their prospects for the next 12 months.

THE THREE QUICKEST LEVERS GOVERNMENT CAN PULL: F ix business ra tes – replace short-term solutions with a permanently reduced business rates multiplier for

“Our sector firmly believes in paying people a good wage that reflects their value and importance to what we do. But we need healthy and profitable businesses to do that, supported by regulation that doesn’t penalise a community-based sector.

“Governments across Britain have levers they can pull to help businesses keep serving Britain. They can, and should, fix business rates, ease employment costs and reduce VAT. I would urge them to pull these levers quickly.”

Whitbread Set To Explore Sale Of Underperforming Pubs est-performing sites on the market.

Whitbread, the owner of Premier Inn Hotels, has drafted in advisers to sell around a third of its worst performing Beefeater and Brewers Fayre pubs, according to reports.

Furthermore, “a further 100 pubs and restaurants are expected to be converted into extra hotel rooms for Premier Inns, also part of Whitbread”.

In 2023 the FTSE 100 company instructed advisors to explore options for selling a part of its 400-strong food and beverage arm. This decision came after the segment underperformed in comparison to its hotel business.

According to Whitbread’s website, there are in excess of 83,000 Premier Inn hotel rooms in the UK, with an additional 7,000 “in committed pipeline”.

Sources informed The Times that Whitbread entered negotiations to sell to a US buyout fund. However, the deal fell through as the two parties failed to come to an agreement on the price.

Whitbread has now, according to reports, tasked properly and business sales advisors Christie & Co with putting between 30 and 50 of its poor-

© Copyright Rob Purvis and licensed for reuse under this Creative Commons Licence.

The decision reflects an apparent change of focus at Whitbread, moving away from food and beverage brands to prioritise its hotel business. Earlier this year Whitbread sold is stake in the healthy café brand Pure after nine years, stating that the group was ‘not a core part’ of its strategy.

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CLH Digital

Issue 207

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

ADVERTORIAL FEATURE

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

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

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

IT'S ALL ABOUT THE DATA

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

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

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

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

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

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

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

A 360 DEGREE VIEW

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

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

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

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

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

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

Cardnet® is a registered trademark of Lloyds Bank plc.

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

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

Authority under Registration Number 119278.

Liverpool Pub Opens Following A £280,000 Refurbishment The Prince George on Longmoor Lane in Fazakerley, Liverpool re-opened on Thursday 28th March following a major investment of £280,000. The pub is part of Proper Pubs – the award-winning community operator division of Admiral Taverns – which has more than 200 pubs across England, Scotland and Wales.

tary glass of prosecco.

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

The pub has undergone a transformational internal and external refurbishment to give The Prince George a brand-new look and fresh décor to appeal to all the local community. This includes brand new flooring throughout as well as a newly installed DJ zone for many great nights of entertainment. In addition, the pub boasts a designated darts area complete with two boards for customers to enjoy recreationally or competitively.

Outside, the pub features a cosy, newly renovated garden area for customers to enjoy during the summer months.

We’ve received an amazing reception from the local community, and we can’t wait to welcome them all back again soon!”

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at the Prince George looks incredible and I’m delighted that the opening night went so well! I would like to extend my thanks to the whole team for making this such a huge success.

On behalf of the Proper Pubs team, we wish Toni every success for the future in making The Prince George a vital community hub.”

For opening night, the customers were treated to a live performance from local artist, Neil Mcenery, as well as a complimen-

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

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

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

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

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

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

Hospitality Inflation Falling - But Still More Than Double The Rate In Retail Issue 207

Food price inflation in hospitality remains more than double the rate seen in the retail sector despite steady easing over the last 12 months, the new edition of the CGA Prestige Foodservice Price Index reveals.

In March 2023, the level of food inflation in hospitality and retail briefly converged at 19%. However, while inflation in retail as measured by the Consumer Price Index has eased since then to 5%, wholesale price inflation for hospitality operators as measured by the Foodservice Price Index has only fallen to 12%. This means inflation in hospitality is currently 2.4 times higher than in retail.

Supermarket food inflation typically falls faster than in the hospitality sector due to big retailers’ ability to swiftly pass on reductions in energy and commodity costs to consumers.

These businesses often have more streamlined supply chains and can adjust prices quickly in response to market changes and government pressure to keep food prices stable—especially during economic downturns, which can accelerate the deflation process. In contrast, hospitality suppliers, with more fragmented and complex operational models, may not be able to reflect cost savings so rapidly.

CLH Digital

In more positive news for hospitality businesses, the latest Foodservice Price Index reports month-on-month deflation for only the second time in 28 months, and the first time since October 2023. This signals a welcome steadying of markets, but whether it marks the start of much-needed longer-term stability remains to be seen.

Year-on-year inflation remains in double digits in eight of the ten categories of the Index, with Oils & Fats the only one in deflation.

Shaun Allen, CEO of Prestige Purchasing, said: “It is positive to see inflation continuing to fall, and it will be encouraging for operators to see that after two years of sharp increases, food prices have fallen month-on-month in five categories. It is vital for businesses to remain vigilant to all price movements, both up and down, ensuring food costs accurately reflect the changes in the market.”

James Ashurst, client director at CGA by NIQ, said: “While the steady relaxation of foodservice price inflation has been very welcome for hospitality businesses, it is frustrating to see it still hovering so far above the rate of their counterparts in retail. Hospitality has dealt well with the inflation crisis but has inevitably had to pass on higher costs to menus, which in turn compromises consumer spending. We will hopefully see more easing over the spring and summer, but for now the trading environment remains challenging.”

Restaurant And Hospitality Sector Unite To Raise £370K To Fight Hunger Last year the hospitality industry raised an incredible £373,671 for Action Against Hunger, the international charity dedicated to stopping life-threatening hunger in its tracks.

Since the campaign’s inception 12 years ago, the hospitality sector has fundraised a phenomenal £4.1 million in total for Action Against Hunger, which is enough to treat more than 73,000 children suffering from life-threatening hunger.

Every year as part of the Love Food Give Campaign, hundreds of participating restaurants ask diners to turn their love for food into a charitable donation. By adding an optional £1 to the bill, restaurant-goers have made a major contribution to Action Against Hunger’s efforts to predict, prevent and hunger in 55 countries around the world.

A single pound is enough to buy a day’s worth of therapeutic food for children suffering from severe malnutrition, and the money raised will support thousands of children and communities facing life-threatening hunger across the world.

“We’re blown away by the generosity of our partner restaurants and their customers, who have helped push the Love Food Give Campaign over the £4 million mark since the campaign began 12 years ago. It comes at a vital time, with conflict, the climate crisis and economic shocks continue to drive more and

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more communities around the world into hunger crises,” said Will Morgan-Macleod, Action Against Hunger’s Director of Fundraising & Communications.

In 2023, the biggest fundraiser was Manteca in Soho, which raised a remarkable £7,800, while the largest group fundraiser was Hawksmoor with £135,000. The Pig and Super 8 also went above and beyond in their fundraising efforts this year.

In 2023, the UK hospitality sector and their customers faced mounting challenges, including rising energy bills, the cost-of-living crisis and staff shortages, making their fundraising efforts all the more impressive.

“Love Food Give Food is one of the high points of our year. Part of the reason we’re in business is to be able to make a difference in ways like this, and I hope it’s also part of why staff and customers have grown to love Hawksmoor” said Will Beckett, co-owner of Hawksmoor Restaurants.

Looking forward to 2024, the campaign aims to continue its growth nationwide by getting more restaurants involved and to increase the participation of our ambassadors.

Action Against Hunger UK is already recruiting new restaurants to take part in the campaign next year. If you are a restaurant interested in taking part your interest by contacting lovefoodgivefood@actionagainsthunger.org.

Pubs Facing Increased Pressures From Organised Crime Groups Issue 207

Pubs are facing an increase in organised crime activity but having a local pubwatch can help tackle this through intelligence sharing.

This was the view at the National Pubwatch Conference which took place in Sheffield last month.

Dan Davies, ceo of Rockpoint Leisure and current chairman of the Institute of licensing, which is spearheading the regeneration of New Brighton, near Liverpool, said that organised crime groups and gang activity is a problem faced by the licensed trade across the country.

Davies told delegates that it is a “very complex subject.”

“We have been 15-to-20 years behind some of the American gang culture.

There has always been gangs in the UK but what we have seen across the last number of years is a rise in a more organised gang activity,” he said.

He highlighted issues that have contributed to this rise including urban planning issues where businesses and high streets have ‘failed’ and been replaced with housing.

“If you have a place where people just live, and they don’t work and don’t socialise there, they become displaced,” he added.

“It can often bring friction and a spiral downwards. People just want jobs and opportunities. All of these things, as well as the economic climate, are the ‘Tinder box’ for more gang activity.”

Davies said that part of the problem is that youths want a sense of direction and belonging, which see many join gangs. But he used this need to belong to make the young people part of the regeneration of New

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Brighton.

“We have been charting the activities they have been doing over the last six years and you can really see if they are given opportunities and given the right investment in time and role models, they can take the right path,” he said.

“They commit crimes but they don’t understand the knock-on effect that can have to themselves, to their families or to any victims and their families as well. This is something that is an important topic and it needs to be top of the agenda moving forward. We need to work together and find the best practice.”

Davies worked with Inspector Alan McKeon Merseyside police, who was a community inspector dealing with organised crime groups in the Wirral.

“My view is that a good licensee is worth their weight in gold. We talk prevention. There is nothing better than to have a licensee on board,” he said.

He stressed that licensees need support to deal with these organised crime groups, some of whom want to drink in their pubs and licensed premises.

Inspector Alan McKeon said that it is crucial for licensees and pubs to share intelligence so incidents can be avoided.

He highlighted the murder of innocent victim beautician Elle Edwards who died after being shot in the crossfire of an organised crime attack at a pub in Wallasey Village on Christmas Eve in 2022.

Proper Pubs Donates Over 17,600 Easter Eggs To Local Community Groups Across The UK Proper Pubs, community wet-led division of Admiral Taverns, has successfully collected more than 17,600 chocolate Easter Eggs to donate to communities in need across England, Scotland and Wales. The Easter Eggs have been collected by customers across its 200-pub wide estate and will be donated to an array of local charities and community groups such as foodbanks, children’s hospitals and homeless shelters.

Since the beginning of March, each Proper Pub has been encouraged to collect as many chocolate Easter Eggs as possible to make sure individuals, families and children across the UK have a delicious sweet treat to look forward to. Every pub has chosen a selection of local initiatives to donate to with one pub – The Queens in Bredbury – collecting over 1,000 Easter Eggs for The Christie NHS Foundation Trust.

Mark Brooke, Director of Proper Pubs, commented: At Proper Pubs we have always championed community pubs because we understand the value they bring to millions of people across the country. Pubs are so much more than just a place to drink and I think this initiative stands testament to that. They are the cornerstone of communities across the country, providing essential social hubs where people can come together to support one another, and I’m delighted that we’ve been able to demonstrate this in action by providing a little treat for those who might otherwise go without.

As always, I am so grateful to our fantastic operators and their communities who have come together to make this happen – despite the ongoing pressures of the cost-of-living crisis – and I’d like to thank them for all their hard work and generosity.”

Stella Artois Launches ‘Perfect Serve’ Campaign Celebrating The Perfect Pint Budweiser Brewing Group celebrates their dedication to serve quality, incentivising consumers to rate the quality of their Stella Artois serve, and rewarding customers who serve the perfect Stella Artois.

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

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

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

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

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

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

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

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Issue 207

More Than Half Of Bar-Goers Actively Avoid Venues Without Inclusivity Policies After Experiencing Discrimination Daniella Mulvey, Senior Brand Manager at VK, commented on the brand's commitment to driving positive change in the hospitality sector: "VK’s mission is to bring people together to share unforgettable experiences, and we want to help create a more inclusive experience for pub and bar goers across the U.K. We’re working with our customers to help create spaces free from discrimination through our partnership with Ask for Clive, and are dedicated to championing inclusivity within the on trade industry."

The UK’s biggest RTD brand in the on-trade category, VK, has announced a partnership with charity Ask For Clive, in an effort to support venues in creating welcoming spaces for LGBTQ+ customers.

Founded in 2019, Ask for Clive is a charity that partners with venues to promote inclusion and to create welcoming environments for the LGBTQ+ community. The charity notably launched ‘Pub Pride’, to give venues the opportunity to celebrate Pride locally.

As part of the partnership, VK’s has commissioned research on the topic of inclusivity in venues, revealing just how important embracing LGBTQ+ policies are for venues, in terms of both customer footfall and spending.

One of the key findings was that members of the LGBTQ+ community prefer to visit establishments that actively embrace diversity, with over 70% reporting feeling safer and more welcome in such venues, and 80% indicating a preference to spend more money in bars that actively prioritise inclusivity [1].

Unsurprisingly, over two thirds of respondents who identified as LGBTQ+ state that they would actively recommend a bar that introduces inclusivity policies to a friend; these venues will ultimately reap the benefits of repeat custom, with patrons returning to spend more following a positive experience.

The stats also revealed the challenges encountered by LGBTQ+ patrons, and how incidents of discrimination are leading to a reduction in spending in pubs and bars, with a staggering 1 in 4 people reporting experiences of discrimination on a night out. As a result of this experience, 59% of those now admit to completely avoiding pubs and bars that do not have inclusivity policies in place.

"The research results are clear, a huge percentage of LGBTQ+ drinkers are both visiting, and spending more in venues that actively support diversity and inclusivity. By implementing LGBTQ+ inclusivity policies, bars and pubs not only foster a sense of belonging, but also cultivate a loyal customer base. Those that don’t, risk losing custom both now and in the future.”

These findings demonstrate a critical need for the implementation of initiatives aimed at fostering diversity and inclusivity within the hospitality sector.

As the official RTD partner of Ask For Clive, VK is sponsoring 1,000 venues to become part of the Ask For Clive programme, with those who sign up receiving the Ask For Clive training pack and in-venue display items.

The resources made available to pubs and bars will ensure they are able to showcase their support for LGBTQ+ staff and customers, as well as openly communicating that they do not tolerate any form of discrimination.

Danny Clare for Ask For Clive added: "We are delighted to partner with VK in our mission to promote inclusivity and combat discrimination within the hospitality industry. Together, we can effect positive change and create environments where all bar goers feel respected and valued."

Recently, the RTD brand achieved a Foundation Level Accreditation from the All Equals Charter, created by Manchester Pride’s programme, to help businesses and organisations recognise and challenge any form of discrimination in the workplace. This confirms VK is striving to champion equality and diversity for all members of the LGBTQ+ community not only in venues, but within its workplace too.

To find out more about VK’s partnership with Ask For Clive and to sign up a venue, simply click here: www.vkofficial.com/ask-for-clive

Proper Pubs Crowned ‘Best Community Pub Operator’ At UK Publican Awards 2024

Commenting on the award, Mark Brooke, Director – Proper Pubs, said:

Proper Pubs, the community wet-led operator division of Admiral Taverns, has been crowned the ‘Best Community Pub Operator’ at the Publican Awards 2024. Proper Pubs operates more than 200 community pubs across England, Scotland and Wales and this is the first time Proper Pubs has won the award.

“We are absolutely thrilled to be crowned the Best Community Pub Operator of the year – none of this would be possible without our fantastic team, so a huge thank you to both our operators and the whole Admiral team for the continued dedication.

The annual awards, which shines a light on the best-in-class operators in the UK pub industry, is a leading benchmark for pub company success across the sector. Finalists undergo a rigorous judging process, including interviews, pub visits, and a comprehensive panel question and answer session assessed by industry experts.

“Our pubs sit at the heart of their local communities and our values elevate this – they are places that bring local people together and this is embedded through our tailored recruitment and bespoke training programmes.

Proper Pubs sit at the heart of their local communities, bringing people together and raising money for local charities. The judges were impressed by its defibrillator campaign, installing defibrillators outside all its pubs, which has saved 11 lives up and down the country.

Over the last year, Proper Pubs has actively invested into its estate, whilst its pubs have raised over £100,000 for local charities and community initiatives. The Group has worked hard to develop positive and progressive relationships with its operators, built on mutual trust and respect to ensure its pubs sit at the heart of their local communities.

Our pubs are constantly hosting a range of brilliant entertainment and raising money for vital local causes. This award is true testament to the amazing work each and every person at Proper Pubs continues to do to ensure our pubs are in the best possible position to thrive in their communities, and I am thrilled that their efforts have been recognised.”

The awards ceremony was hosted on 27th March at London Evolution in Battersea and is the hospitality sector’s biggest event which around 1,500 people attended from across the trade.

Redcat Pub Company To Place Part Of Its Operation into Administration Parts of RedCat Pub Company, formed by former Greene King boss Rooney Anand, are to be placed into administration, with 14 other sites placed on the market.

The pub group has grown to more than 100 sites since it was founded in 2021and has appointed administrators to RedCat Leased Pubs, a subsidiary of 10 leasehold pubs.

Nick Holloway and Steve Absolom, of Interpath Advisory, were appointed as joint administrators to RedCat Leased Pubs Limited (‘RCLP’ or ‘the Company’) last week.

The company along with the wider sector has faced increasing challenges, notably recovery since Covid-related lockdowns, changing consumer habits, and the cost of living crisis.

Richard Lewis, who was appointed chief executive last year, said: “Some difficult but

decisive actions have had to be made to position the business for future success. It is never easy to say goodbye to some fabulous teams – I am grateful to each one of our employees.”

Nick Holloway, managing director of Interpath Advisory and joint administrator of RCLP, said: “RCLP comprises a group of pub sites in prominent locations, predominantly in London and the South East. Financial challenges have weighed heavily on the company in recent years, which rendered it unable to continue in its current form.

“The administration now provides a period in which we can undertake a marketing process to explore a sale of business and assets of the pubs either individually or as a group. We expect interest from across the industry. Regrettably, the financial position of the business means that five sites have now closed.”

Hospitality Salaries Fall Salary Survey Reveals Issue 207

Salaries in the hospitality sector have seen a squeeze at the mid-level with a larger number of workers earning less than £30k (up from 30% in 2023 to 37%) and a rise in those earning £60k or more (up from 13% in 2023 to 16% in 2024), according to a major survey of hospitality employees.

The UK’s Largest Hospitality Salary Survey 2024, created by KAM in partnership with Access Group, the BII, Hospitality Jobs UK, Montgomery Group and Otolo, reveals a decrease in salary levels across most sectors of hospitality, with the exception of hotels where average salaries have risen from £42.1k to £44.8k.

According to over 1,300 UK employees taking part in the annual survey the average salary in fast food/cafes has dropped this year from £42.7k to £37k, from £41.2k to £40.2k in full service restaurants and in pubs, clubs and bars has dropped from £41.2k to £40.2k.

The survey, now in its third year, found a decrease in salaries across the main job roles, with the exception of general management, and a decrease for employees at mid-career level and lower, compared with an increase in average salaries for those with 13+ years experience.

Employee satisfaction amongst respondents had risen, however, with the number of workers reporting a healthy work/life balance up from 51% in 2023 to 59% this year. Some 69% of workers report being happy in their current roles, up from 62%, while 62% expect to be working for the same company in 12 months time, up from 54%. An impressive 82% of employees say they would recommend a career in hospitality, compared with 74% that would have done so last year.

While receiving a fair salary remains the most important benefit cited by employees, the survey reveals

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employees are placing more emphasis on other benefits including holiday entitlement (cited by 92% of respondents as very or quite important) training and development sessions (88%), flexible hours (83%) and mentoring (75%). The provision of ‘softer’ benefits has also risen in importance such as ‘well-being sessions’ (up 6%), discounts on eating and drinking out (up 10%) and counselling (up 9%).

“It seems the UK’s hospitality sector has worked at improving those areas it was traditionally weaker on – so training and additional benefits. While there has been a slight decrease in average salaries across most sectors, improved employee benefits are going some way to make up for this prompting more employees to be happier in their work. It’s vital this continues in order to retain and attract staff going forward,” commented Access Group’s director of learning Jamie Campbell.

OTHER FINDINGS FROM THE UK’S LARGEST HOSPITALITY SALARY SURVEY 2024 INCLUDE: • A sharp decrease in pay for 16-18 year olds, but an increase for 19-21s and an increase for salaries for 3654 year olds • 40% of hospitality workers are clocking up 7.5+ additional hours per week, down from 43% in 2023, although more workers are doing up to 2.5 hours over and above their contracted hours, from 26% in 2023 to 30% in 2024 – 62% of employees are not paid extra for working additional hours • 50% say they have received sufficient training to feel fully qualified for their role, although 35% saying they haven’t had as much training as they would like to feel confident. www.theaccessgroup.com

Aimbridge EMEA Steps In As Operator Of Twickenham Stadium Hotel Aimbridge Hospitality EMEA has this week taken over the operation of Twickenham Stadium Hotel.

The company – a division of global hospitality management leader Aimbridge Hospitality –was announced as the new third-party operator earlier this year by the Rugby Football Union (RFU), and officially steps in to manage the property from April.

Aimbridge will be overseeing a major refurbishment of the property, which will remain operational as it rebrands to a Radisson RED hotel.

David Anderson, Aimbridge Hospitality EMEA Divisional President, said: “We’re very proud to be taking the reins at Twickenham Stadium Hotel from today, as it undergoes its transformation into a Radisson RED and steps into its next chapter.

“The stadium is known worldwide as a destination for rugby, as well as many other major events, so we’re

looking forward to putting our hotel management expertise into practise and ensuring a smooth transition to Radisson RED, while also delivering a best-in-class experience for our guests.”

Commenting on Aimbridge winning the management contract earlier this year, Mark Lynch, Executive Director of Venue at the RFU said: “Firstly, I would like to thank everyone involved with creating and maintaining a good working relationship between the Rugby Football Union and our current operator since the opening of the hotel back in 2009.

“We are very excited to start a new chapter with Aimbridge Hospitality and Radisson RED and look forward to the hotel becoming a Radisson RED hotel.

“Both Aimbridge Hospitality and Radisson RED align with the visions and aspirations of the RFU for the Twickenham Stadium hotel, so it’s a relationship that I’m sure will prosper over the coming years.”

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CLH Digital

Issue 207

82% of Veganuary 2024 Participants Plan To At Least Halve Meat & Dairy Intake Afterward Veganuary, the global organisation encouraging people to try vegan in January and beyond, has today released the results from its 2024 participant survey* – the only survey that polls people who received Veganuary’s tailored 31-day email support. The results show that most respondents (82%) plan to make significant diet changes after participating - either staying fully vegan or reducing animal products by at least 50%.

Here’s what Veganuary 2024 participants revealed about themselves: After receiving their 31 days of emails, almost half (42%) said animals were their number one motivation for trying vegan, followed by personal health (22%) and the environment (16%). Other reasons included for a change/challenge/curiosity (9%), global health (7%) and for a friend/partner/family member (3%) Half (52%) were still eating meat and/or fish when they signed up to take part, 29% were vegetarian and 19% were vegan This is what respondents said about their diet after completing Veganuary: In total, 82% of participants who were not already vegan when they signed up will permanently change their diet. This includes: Nearly one-third (30%) of those who were not already vegan before Veganuary plan to stay vegan at the end of their pledge Around three-quarters (74%) of those not staying vegan plan to at least halve their intake of animal products going forward and 73% are very/extremely likely to try vegan again in the future And how they felt about their Veganuary experience:

• The number one reason people decided to stay vegan is that they learned more about veganism (24%), followed by improved health (20%) and finding it easier than expected (17%) • Around half saw some improvement to their overall health (48%), with increased energy (47%), improved mood (48%), better skin (38%) and desired change in body weight (35%) being the most common benefits • Ninety-eight percent would recommend Veganuary to a friend or family member Participants receiving our support emails in English** were also asked whether Veganuary impacted their fruit and vegetable consumption: • 69% ate more fruit & veg during their Veganuary pledge than before • 14% tried a new fruit or veg for the first time during Veganuary • Broccoli was crowned ‘favourite fruit or veg’ by respondents, followed by bananas, potatoes, avocados and mushrooms The Official Veganuary 2024 Survey Results can be viewed in more detail here.

Commenting on the results, Veganuary’s International Head of Communications, Toni Vernelli, said: “These incredible results show that Veganuary is so much more than a one-month pledge as taking part leads to lasting diet change for most participants. With 82% of our 2024 participants planning to at least halve their intake of animal products permanently – including nearly one-third who plan to stay fully vegan, Veganuary really is driving positive change for animals, people and the planet.”

She added: “We work very hard to equip our participants with as much useful advice, delicious recipes and friendly support as possible when they opt to receive our 31 daily emails, so it’s very rewarding to know that 98% would recommend Veganuary to others! This figure has been consistent for many years, demonstrating the value of Veganuary’s work in making plant-based eating easy and accessible for everyone.”

Wagamama Partners With Shout To Support Mental Health Mission Across The UK Wagamama has announced its new partnership with Shout, the UK’s first and only free 24/7 text messaging support service for anyone experiencing mental health struggles. wagamama has made an initial donation of £40,000, which is equivalent to 4,000 text conversations facilitated by Shout volunteers. As well as this, wagamama is making an internal pledge to contribute 50,000 hours of volunteering to support Shout’s vital work, encouraging participation from across the business.

With strong beliefs in the power of community and collective action, wagamama is also committing to support Shout in their goal to recruit and train 1,000 volunteers in 2024. Shout’s conversations provide crucial support across the country each year, and with wagamama’s donation, Shout can continue to be a life-changing service to those in need.

Victoria Hornby OBE, CEO of charity Mental Health Innovations, which runs the Shout service comments on the partnership: “We

are absolutely delighted to be launching this exciting partnership with wagamama. Their support will be invaluable in enabling us to recruit and train the volunteers needed to help the hundreds of children, young people and adults who reach out for Shout’s free, 24/7 mental health support, every single day.

This vital partnership will make a significant difference to the lives of thousands of people who need ‘in the moment’ support and who often have nowhere else to turn.”

“We are thrilled to partner with Shout as we aim to make a positive impact on mental health support across the UK,” said Thomas Heier, CEO at wagamama. He continues, “By joining forces with Shout, we look to make a meaningful difference in the lives of those facing mental health challenges. We hope that with our donation, volunteer recruitment efforts and internal pledge of support, we will positively contribute to the amazing work that Shout already do.’

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

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

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

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

HEATHER MILLS: TAKING BACK CONTROL

VBites founder Heather Mills sits down for an exclusive interview with The Grocer to discuss everything plant and the future of VBites.

Across five content theatres, a variety of expert panels will call on some of the industry’s biggest names for their take on the sector’s most pressing challenges.

Planet Organic’s founder Renée Elliott, UK&I MD of Innocent Drinks Sam Akinluyi, CEO of FareShare George Wright and Better Nature Tempeh’s CoFounder & CEO Christopher Kong are just a few of the panellists scheduled to appear at the event.

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

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

Skilled Worker Salary Threshold Increase Likely To Have Negative Economic Impact Issue 207

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expensive in the world, and this increase effectively closes overseas recruitment to UK industry for some businesses.”

The UK Government’s attempts to lower migration numbers are taking precedence over economic need, says global immigration firm Fragomen.

“Many sectors, particularly hospitality, continue to rely on overseas workers, with businesses not yet having sufficient time to see the benefits of programmes they have in place to upskill the resident workforce. Businesses are also required to pay the high Immigration Skills Charge when sponsoring workers – greater transparency is needed in how the Government is spending this money to support sector training initiatives.”

From 4 April hospitality businesses wishing to hire overseas talent through the skilled worker visa will need to pay staff at least a minimum of £38,700. This represents an increase of almost 50% from the current salary threshold of £26,200 and far exceeds the average salary for large parts of the country.

The impact on recruitment in the hospitality sector will be widespread. The changes will, in effect, force those in hospitality to pay far above market rate in an attempt to fill skills gaps. In the case of chefs, for example, from 4 April employers will now have to pay £38,700 to secure a Skilled Worker visa instead of £26,200. This is considerably higher than what is paid in the market, with the going rate set at £30,960.

The new thresholds, says Fragomen, have the potential to negatively impact the UK economy with manufacturing, construction and hospitality businesses among hardest hit industries.

Louise Haycock, a Partner at Fragomen, the global immigration law firm, comments.

“This increase to the skilled worker salary threshold is quite staggering and raises concerns that the Government’s attempts to lower net migration figures are taking precedence over economic need.

“In many instances and particularly outside of London the £38,700 threshold exceeds the average annual wage and is simply unaffordable for many businesses. The UK immigration system is already one of the most

Charlotte Wills, Partner at Fragomen, adds: “The Migration Advisory Committee (MAC) conducted a Rapid Review earlier in 2024 and will later this year lead a wider review of immigration and the needs of industry. Its recommendations are likely be reflected in changes to the Immigration Salary List (ISL) which replaces the Shortage Occupation List. Roles that make it onto the ISL benefit from a 20% discount on the skilled worker salary threshold reducing it to £30,960.”

“Whilst this will not negate the 4 April increases, it will help – but only for those roles and industries included on the ISL. However, under the rules, applicants in specific occupations need also meet the ‘going rate’ threshold. If it is above the minimum salary threshold, they will receive no benefit from the ISL discount.”

“It is vital that businesses ensure their voice is heard directly or via the relevant trade bodies on what support their industry needs from the UK immigration system. Businesses should take encouragement that Government does listen to the recommendations made by MAC, often adopting them in full. The wider review expected later this year is a crucial opportunity to be heard and shape the system they are a user of.”

JD Wetherspoon Is To Open a New Pub at The Sidings Waterloo Station Wetherspoon is to invest approximately £2.5 million developing the pub.

It is set to open in the summer.

The pub will be located on the upper ground floor of The Sidings development (a repurposing of the former Eurostar Terminal, by placemaking expert LCR).

Wetherspoon chairman and founder, Tim Martin, said: “We are looking forward to opening our new pub.

A total of 120 full and part-time jobs will be created at the pub.

“We are confident it will appeal to a wide range of people and be a great asset to the station itself.”

The pub will be named The Lion and the Unicorn, a reference to the Festival of Britain which was held close to the site of the pub in 1951.

LCR’s asset management director, Sian Evans, added: “The Sidings at Waterloo is set to become one of London’s leading leisure and entertainment destinations.

One of the pavilions was named The Lion and the Unicorn.

“The new Wetherspoon pub will provide another great reason for people to visit.”

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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 offerings • Learn the latest trends and insights • Make valuable contacts

Find out more and register free at: foodanddrinkexpo.co.uk This is a trade event. No under 18s will be admitted.

Revenue Management Strategies for the Hotel Industry 16

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By Rocio Montero, Senior Lecturer at Les Roches (www.lesroches.edu). She teaches both undergraduate and postgraduate programmes, focusing on rooms division operations and revenue management-related topics.

Hospitality may be the ‘happiness industry’, but if you are a hotel owner or operator it is a serious business, with staff, suppliers and lenders who must be paid on time, as well as investors/shareholders who must be rewarded.

Get the sums badly wrong and you will quickly go out of business. That is why the revenue management function is so crucial to the industry.

An effective revenue management strategy provides a roadmap to financial sustainability in the long term, through optimising the commercial resources within the property – not only the rooms but all the other income generators too, from the coffee bar to the golf course.

In my view, the revenue management department should ideally sit between the sales and marketing, and operational functions, since it has a foot in both areas, and both play a big part in the success of revenue management strategies.

It is also for this reason that knowledge of revenue management strategies is an important element of a hospitality leadership toolbox. Over the past 10 years or so we have seen a change in the way general managers and other senior leaders are recruited, with a growing emphasis on having a sales or revenue management background.

FROM REVENUE MANAGEMENT, TO TOTAL REVENUE MANAGEMENT The core approach to revenue management is to optimise the turnover of your hotel’s inventory at the optimal price. And by inventory, we mean everything you sell to a guest, including rooms, food & beverage (F&B), spa and wellness, a golf course if you have one, special events, and even car parking if you charge for it.

It is important to note here that ‘optimal’ price may not necessarily mean the highest price. For a successful business, there is often a balance to be struck depending on market conditions, including elements like seasonal demand – for example, in low season a hotel will generally focus on optimising the use of its room inventory, whereas in high season or during demand peaks the revenue manager can look for revenue opportunities more focused on price.

Then we have ‘total revenue management’, which looks at the total business mix within the hotel. This is a natural evolution from the early years of revenue management, which tended to focus only on the property’s room inventory.

As an example, if you have a hotel with a luxury spa that offers high-margin treatments, or with a Michelinstarred restaurant where you can charge a premium price for food and wine, these are huge potential income earners which you want to see being used as fully as possible. Therefore, a total revenue management strategy could involve sacrificing a little margin on the rooms so as to bring in guests who will use the spa or F&B offer.

Total revenue management is not restricted to the big rural resorts; nowadays we are seeing city-centre hotels that offer the range of services needed to cater to business and leisure guests, notably spa and wellness, making them more akin to resorts albeit in an urban setting.

EXCELLENCE IN SERVICE DELIVERY, AND CUSTOMER LOYALTY

Balancing all these income-generating elements makes the role of a revenue manager today more complex, for sure, but also much more impactful, as the total potential growth that can be driven across a large resort will be significantly more than the room income in isolation.

The truth is that every hotel, or cluster of hotels, will need a bespoke revenue management strategy that reflects its unique characteristics in terms of specification, categorisation (economy through to ultra-luxe), location and more.

However, what I emphasise to my students at Les Roches is that no matter what your revenue management strategy involves, it is nothing without excellence in service delivery. You can be the most skilled and creative revenue manager, with the best data at your fingertips and a mastery of the tools at your disposal, but your hotel will have to be able to deliver to your target audience with consistent high quality.

This is why I mentioned the revenue management function working alongside the operational teams. It is also why even though some of the revenue management tools and techniques are borrowed from the airline industry, we in the hotel industry cannot simply mirror that sector’s approach wholesale. This is because the essence of service on a plane is very different these days and the choice of providers is quite limited on many routes, whereas in a popular tourism destination the choice of hotels can be vast, making competition way more intense.

One of the biggest developments in revenue management strategy is an ever-deepening knowledge of customer behaviour, especially among repeat guests. For this, we can thank the significant investment being made in loyalty schemes. Hotel operators see these schemes as a powerful weapon to fight back against the OTAs and other third-party platforms which grabbed such a sizable chunk of their direct bookings in the first two decades of the 21st century. With worldwide loyalty platforms like Marriott’s Bonvoy, or Accor’s, enhanced customer relationship management is feeding into personalised deals and packages which encourage direct booking, thus keeping the revenue ‘in-house’.

TOOLS FOR SUPPORTING REVENUE MANAGERS In this age of digital transformation, it will not surprise you to learn that there is almost an unlimited array of revenue management software tools at the revenue manager’s fingertips. At the top of the pile are dedicated revenue management systems such as Duetto or IDeaS, which work off historical data to make suggestions for optimal pricing on given dates.

For benchmarking purposes, many revenue managers will refer to products from hotel industry data specialists like GCA. Some of the most exciting developments, meanwhile, can forecast future demand for countries or individual resort locations, helping the revenue manager to adjust his or her future strategies accordingly.

An example here is the UK-based OTA Insight, which has launched the industry’s first predictive market intelligence solution that captures hotel booking intent in real time.

What this means is that revenue managers are increasingly able to automate their data gathering and reporting tasks, freeing up more time to drill into the numbers to create the optimal revenue strategy.

Technology is valuable, but there is a huge amount of human input to the role. Experience counts, and no revenue manager can be 100% effective without all the insights and knowledge he or she picks up along the way.

You are always learning as a hotel revenue manager. No two days, and no two revenue management strategies, are the same. There will always be new tools coming in, new trends to analyse, new revenue opportunities, and new generations of guests with different tastes and motivations to accommodate.

OakNorth Completes First Pan-European Deal With £22m Loan to Sticks n Sushi to Support its Growth Founded in 1994, Sticks n Sushi is a restaurant group specialising in sushi and yakitori, with 27 restaurants across Denmark, the UK, and Germany; The group has recently been acquired by McWin Capital Partners, which focusses on the food service and food technology sectors; With OakNorth’s and McWin’s support, the restaurant group will continue to open new restaurants across the UK. OakNorth, the digital bank for entrepreneurs, by entrepreneurs, has provided a £22m loan to Japanese premium restaurant group, Sticks n Sushi, to support its future growth.

Founded in Denmark in 1994 by brothers Jens and Kim Rahbek and Thor Andersen, the group has successfully scaled to 27 restaurants – 12 in Copenhagen, 12 across the UK, and three in Berlin making this OakNorth’s first pan-European transaction. It opened its first restaurant in the UK in Wimbledon in 2012, and the UK is now the group’s largest market in terms of turnover, with its 13th UK restaurant due to open in Richmond in May. The group’s CEO, Andreas Karlsson, joined in 2011 as its operations director, and was promoted to CEO in 2019. He has more than 36 years’ experience in the industry having led the global roll out of Wagamama.

The business has been acquired by leading private equity firm, McWin Capital Partners. McWin is a sector specialist with stakes in a number of chains, including: Gail’s Bakery, Popeyes, Big Mamma, Vapiano, and Burger King Germany to name a few.

Commenting on the transaction, Andreas Karlsson, CEO of Sticks n Sushi, said: “Our continued growth is really exciting – we’ve opened a restaurant every year since 2012 and we launched two last year in Shoreditch and Kingston, followed by Richmond this May – which will make it three in nine months. Over the years, we’ve built a loyal customer base who continue to choose us because of the quality of food we serve, and the quality of service we provide. We have identified great locations for several new restaurants in the coming years, and with the support of McWin and OakNorth, we will be able to take advantage of this. We’re incredibly grateful for both of their support and the commercial and collaborative nature in which they operate – it genuinely feels like a partnership and a relationship that will help make us an even stronger business for years to come.”

Stuart Blair, Director of Debt Finance at OakNorth, added: “Given the ongoing cost-of-living crisis, it is no surprise that many hospitality businesses have struggled over the last 18 months. However, Sticks n Sushi is a business that is more than bucking this trend – it has a strong brand presence, and a model focussed on high quality food production that has stood the test of time. Over three decades, it has grown to 27 individually designed restaurants, and it has never had to shut one down, demonstrating its sensible and smart location selection, as well as the clear demand for its offering. In Andreas, the business has a seasoned leader with more than three and a half decades of experience in the industry, and with the backing of McWin, it is primed for future growth.”

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Scrap WFH, WFP Instead: Working from a Pub is 40% Cheaper Than A Coworking Space, New Data Reveals Remote workers could save up to 40% by choosing to work in a pub, rather than a coworking space, a new study has revealed.

to use the unlimited wifi and refreshments. Pubs usually open mid-morning, making it the prime time to begin your working day.”

The research, from Alliance Online (www.allianceonline.co.uk) , analysed the coworking deals offered by six major UK pub chains, before comparing prices with five nationwide coworking spaces.

UNDERSTAND YOUR ENVIRONMENT “If you’re opting to work from a pub, understand that your environment will be different to a designated working space. The nature of a pub is that there will be hustle and bustle whilst you work. Recent research has shown that background noise may be beneficial to your work productivity, making working from a pub the ideal location to stay focused.

While some people may work effectively during background noise, some may not, so be prepared and bring headphones to block out any potential distractions.”

They identified that the average daily cost to work from a pub is just £13 - 40% cheaper than the average cost of a desk in a coworking space, at £22. However, the research also revealed that working from a pub is only cheaper if you’re doing it as a one off. If you were to ‘WFP’ everyday over a month, it would cost £390 - 54% more expensive than the average monthly coworking membership, at £253.

Daily Cost

Monthly Cost

Pub average

£13

£390

Coworking space average

£22

£253

TAKE ADVANTAGE OF THE FREEBIES!

TIMING IS KEY All the pubs provide guests with free wifi and unlimited tea and coffee, while some also offer breakfast or lunch as part of their deal..

Rachael Kiss from Alliance Online has provided three tips to make sure you get the most out of your money ‘WFP’:

“Make sure to get to your chosen pub as soon as possible - aim to arrive during off-peak hours as this is when it will be less crowded.

Getting there during off-peak hours will not only prevent it from being too crowded, but it will ensure that you get the most out of your money

“All the pubs we analysed provided unlimited wifi and a choice of tea and coffee throughout your stay - make sure to use these! This is included in what you pay so it’s important you get the most out of your stay.

For your hot drink, try to use one mug throughout your stay instead of using multiple. Minimising the use of multiple mugs helps streamline the dishwashing process, saving time and labour for the hospitality staff.”

Alliance Online have released these findings to increase awareness of potential cheaper alternatives for remote workers amid the cost of living crisis.

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

beers, with full flavour and endless drinkability.

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

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

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

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

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

Photo by Ewan Munro under creative commons https://www.flickr.com/photos/55935853@N00/3131151657

The Portobello Pub Company operates 21 characterful pubs, bars and restaurants across London and the South-East.

Prowrap Dispensers are a Cut Above Thanks to the New Speedwrap Pro THE NEW SPEEDWRAP PRO

Did you know that just 1kg of food waste sent to landfill produces the same amount of carbon emissions as 25,000 500ml plastic bottles?

Now made in the UK, we designed the Speedwrap Pro to be as efficient as possible – and that process always begins with safety. Nothing can derail a kitchen’s process like an accident, which is why we improved the cutting action of the Speedwrap Pro with a patented sheathed blade. The blade only unsheathes and makes a cut once the lid of the dispenser has been pushed closed, dramatically reducing the risk of accidents.

That’s not to say plastic waste isn’t also a problem that we need to solve. But the impact of food waste is much more serious, while also being harder to describe and much less direct. And, as around 12% of all wasted food occurs in the hospitality and foodservice sector, foodservice operations have a direct influence on this very real problem.

At Prowrap, we’re committed to helping foodservice operators balance food and material waste, minimising both to create a more efficient, profitable kitchen.

The compact 300 model is ideal for smaller kitchens thanks to its minimal footprint. Meanwhile, the wider 450 model is essential for catering businesses that regularly have to wrap larger platters of prepared food or other ingredients.

That’s why we’re updating our market-leading Speedwrap film, foil, and parchment dispensers with a new, improved range – the Speedwrap Pro – making them faster, safer, and more efficient.

SAVING MONEY AND MATERIALS WITH EVERY USE Outside of environmental considerations, there’s also the financial angle to consider. Wasted food is wasted money – and, at a time when the cost-of-living crisis is squeezing already thin profit margins, this can have catastrophic consequences.

WRAP estimates that food waste costs the foodservice sector £3.2bn every year – an average of £10,000 per outlet. This is money that many outlets simply cannot afford to lose. Throwing food in the bin means you’re leaving money on the table.

However, on particularly busy shifts in the kitchen, it’s easy to see how wrapping and unwrapping small batches of ingredients or garnishes can get missed from time to time.

That was the problem we, at Prowrap, set out to solve when we designed our new Speedwrap Pro dispenser. Like its predecessor, it cuts

precise lengths of cling film with a simple press on its lid, streamlining the wrapping process while also minimising the amount of cling film that is wasted. If you’ve ever spent precious time wrestling with a box of cling film trying to get the integral cutter to make a clean cut, you’ll understand how that time can add up quickly, spilling over into the rest of the kitchen processes. No more soggy serrated cardboard edges and twisted, ragged lengths of cling film – just quick, clean cuts every time.

That’s Speedwrap Pro. All dispensers are made in the UK, significantly reducing carbon footprint during the manufacturing process. The Speedwrap Pro 300 and the larger Speedwrap Pro 450 model feature several upgrades that emergered from our understanding of the fine balancing act between food and plastic waste.

Both models include antimicrobial technology for enhanced dispenser protection to reduce the risk of contaminants spreading onto stored food during the wrapping process, which will help when preserving highly perishable ingredients. But the benefits of the new dispensers go beyond reducing food waste, as they are also designed to reduce material waste with each use.

The Speedwrap Pro is launching a fully recyclable refill roll across its film, foil and parchment range. The plastic adapter required for the previous model will be removed and as a result, will dramatically reduce plastic use. We’re excited to be introducing a range of fully recyclable films and our foil refills, which are proudly made from recycled content.

As the foodservice industry continues to throw up unexpected challenges, it’s important for operators to have a set of tools and processes they can rely on. That’s why Speedwrap Pro is a must for any kitchen looking to reduce its overall environmental impact and improve efficiency.

For further information visit https://wrapex.com

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High Cost Of Borrowing Contributes To 19% Fall In European Hotel Transactions In 2023, Says HVS Report High inflation and interest rate rises had a major impact on the European hotel investment market last year, slowing transaction activity and taking volumes 19% lower than in 2022, the second lowest level of investment in the past decade, according to the HVS European Hotel Transaction Report from global hotel consultancy HVS London and its hotel brokerage arm HVS Hodges Ward Elliott.

Transaction volume across Europe reached €10.7bn, with 388 hotels* changing hands – and an average price per hotel that was 9% lower than in the previous year, although significantly ahead of the transaction volume in the years following the global financial crisis. (*Only transactions above €7.5m were considered).

According to the annual European Hotel Transaction Report, which has now been published for over 25 years, real estate investment companies were the most active investors in 2023, buying and selling nearly €6bn of hotel assets but 28% down on the previous year’s activity. Owner-operators were the second most active, transacting €4.1bn of properties, up 45% on 2022 levels, while investment from private equity firms dropped significantly as they divested their hotel assets to become the largest net sellers, generating a net balance of €628m.

was a fall in core asset transaction activity as investor interest moved more towards focussing on value-add assets, promising higher returns. There were also fewer distressed sales than many had anticipated.

Single asset transaction volume dropped by 17% on the previous year, totalling €7.3bn, with France seeing the most activity – up 37% – and Spain following with a 26% rise on 2022. Portugal, Denmark and Switzerland also saw uplifts in single asset activity while the UK, Germany, Italy, Ireland and Sweden saw single asset volumes fall.

Overall portfolio transactions fell 24% in 2023 with total volumes of €3.4bn. Spain proved the most buoyant market for portfolio activity.

Deals in the UK were 74% down although sales were boosted by two Hoxton London hotels, the Scottish Crerar Hotel Group and two Warner Leisure hotels.

The 2023 Transaction report concludes that the worst of the current cycle appears to be over, with interest rates seemingly having peaked. Strong performances boosted by room rate growth in many markets are a reminder that hotels are better insulated in periods of high inflation because they can re-price and grow room revenue.

“The year was dominated by higher inflation and higher interest rates which meant increased financing costs for acquisitions and a rise in operating costs for hotels. While hotels were somewhat cushioned by strong topline performances, higher borrowing costs led to a softening of yields and a slow-down in transactional activity,” commented report co-author Serena Yang, an associate at HVS HWE.

“The financing environment will be the key driver for increased investment activity as we move through 2024 and with economic headwinds trending more positively and inflation falling, an increase in hotel transactions is expected,” said report co-author Matthias Hecht, a senior associate at HVS HWE.

Spain and France saw the most transaction activity accounting for 44% of total investment volume, emphasising the renewed focus on southern European leisure markets and pushing the UK out of the top slot. Notable

“Investment activity is already fairly strong this year and the rise in brand offerings and differentiation by various hotel groups will continue to lead to increased conversion acquisitions and this, combined with the huge weight of capital ready to be deployed, looks positive for more hotel transactions,” he said.

Rail Strikes To Inflict £387 Million Hit On Hospitality Industrial action across the rail network from Friday 5 April to Monday 8 April is estimated to cost the hospitality sector £387 million.

Strikes in 2024 have cost businesses close to £750 million in lost business, and the total impact since the start of the dispute in 2022 has now totalled £5 billion.

Kate Nicholls, Chief Executive of UKHospitality, said: “The cumulative cost of rail strikes continues to pile up for hospitality businesses, with potential lost sales of up to £387 million over the next four days alone.

“There is never a good time for strikes but this disruption will be particularly damaging. Families looking to enjoy the Easter holidays will now find plans disrupted and hospitality businesses trying to gen-

erate much-needed sales will see customer numbers dwindle.

“As April marks the cost of wages and business rates increasing annually by £3.4 billion for hospitality, businesses were looking to a successful Easter to help cover those new costs. That now looks like an increasingly difficult prospect.

“Hospitality continues to suffer as collateral damage in this dispute and it’s putting at risk the many ways hospitality serves Britain – through offering great experiences, employing millions of people and putting billions of pounds into the economy.

“This dispute has gone on for far too long and we need all parties to urgently get back round the table to negotiate. A solution that brings ongoing disruption to an end will be good for workers, businesses and the economy.”

Review Calorie Labelling, Scottish Government Urged The possible harm of showing calorie counts on food menus could outweigh the benefits, according to study by Public Health Scotland.

The report warns that people recovering from a range of eating disorders find calorie labelling “triggering”.

The Scottish government has been consulting on whether hospitality establishments must display calorie levels.

Campaign groups, including Obesity Action Scotland, argue they would help people make healthier choices.

However, there are fears that the move could heighten the risk of relapse in people who have experienced eating disorders in the past.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “Understanding how calorie labelling impacts people with lived experiences of eating disorders is important in this debate and I com-

mend Public Health Scotland for carrying out this research.

“Its findings suggest that calorie labelling can have negative consequences for people dealing with, or having dealt with, eating disorders.

“The research recognises that hospitality can help people with their recovery by allowing them to enjoy the experience and socialising with family and friends. That’s the power of hospitality and these benefits must be recognised when legislation like this is being discussed.

“The Scottish Government must now factor in these findings, alongside wider business concerns, and reconsider its proposals to introduce mandatory calorie labelling.

“We look forward to discussing these findings and the broader concerns of our members with the Scottish Government to make the case for scrapping this harmful and unnecessary move.”

CAMRA Comments On Crooked House Appeal Following the news that the owners of the Crooked House, Himley have appealed against the order to rebuild the pub, CAMRA Pub and Club Campaigns Director, Gary Timmins said:

pub conversions and demolitions. The appeal is a mockery of all the hard work

“To hear that the owners of the Crooked House in Himley have appealed against South Staffordshire Council’s enforcement notice to rebuild the demolished pub is concerning albeit fully expected news.

“CAMRA is following the case of the Crooked House closely and believes

“The complete destruction of the Crooked House shocked the nation and struck a chord with the public, exposing a wider scandal of potentially unlawful

put in by dedicated campaigners who championed for the pub’s future.

accountability needs to be taken for the obliteration of the iconic pub. Systematic change to bolster planning policy is needed to avoid situations like this arising again in the future.”

Taking a Closer Look at Seafood in the Foodservice Sector 20

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In the ever-shifting seas of consumer spending, anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market opportunities. Our latest report, ‘Fish and Chips in Foodservice’, looks at the insights we’ve uncovered based on data gathered over two years (to September 2023).

home has become the new ‘going out’.

FISH AND CHIP SHOPS SUFFER AS SOCIAL EATING IS PRIORITISED On-premises dining remains important to people for the socialising opportunity it offers, with full-service restaurants seeing an overall traffic growth of 2.5%. Meanwhile, fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living.

The first step to changing or reacting to buying behaviour is knowing what drives customers. Our report on out-of-home seafood sales combines industry data with consumer surveys to reveal the bigger picture.

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodservice are recovering, with 1.1 million more servings in the last two years. While the cost-of-living crisis has had a dampening impact on the market, post-pandemic recovery continued steadily, slowing only in the most recent quarter (July to September 2023).

THE BIG TAKEAWAYS Foodservice equates to almost a third of the volume sales of seafood.

Of that, fish and chip meals represent around 20% of all foodservice seafood consumption. In the two years analysed, 337 million servings of fish and chips were sold – a 0.3% increase on the previous two years.

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS Despite under-50s representing 73% of the out-of-home total of food and drink servings, 59% of all fish and chips servings are to consumers over 50. This skew is more apparent in pubs, where over 72% of fish and chips servings are to over-50s.

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES 75% OF FISH AND CHIPS SERVINGS ARE TO ADULTS WITHOUT CHILDREN Fish and chips perform better in adult-only occasions, particularly in pubs and full-service restaurants where over 80% of servings are to adults without children.

1. Engage younger consumers to broaden the consumer base.

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

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

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

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

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

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

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

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

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

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

The Old Pack Horse Reopens Local MP Ruth Cadbury cuts the ribbon on new look pub Fuller’s has announced the reopening of The Old Pack Horse in Chiswick, London W4, following a tasteful refurbishment. Ruth Cadbury, the pub’s local Member of Parliament, was on hand yesterday [4 April 2024] to join General Manager Jeremy Freeman, cut the ribbon and declare the pub officially open.

The new look pub has kept all the favourite elements of The Old Pack Horse, such as the Thai kitchen, music on Friday and Saturday nights, and monthly Drag Bingo and Comedy. New to the pub’s social calendar is an Open Mic Night on the second Thursday of the month.

On opening the pub, Ruth Cadbury MP said: “I’m delighted to be here today to see the changes that have been made to an iconic Chiswick landmark. A great pub is the beating heart of its community and it’s clear that Jeremy and his team have put together a calendar of events that should appeal to all – whether you want a quiet pint and a Pad Thai or a lively Friday night boogie. I wish the team every success and I look forward to coming back for dinner soon.”

General Manager Jeremy Freeman said: “I am so excited to be reopening The Old Pack Horse. It is a stunning pub by Nowell Parr, who was known as the Fuller’s house architect and was responsible for some amazing Fuller’s pubs in the early 1900s. We have amazing Thai food and a wonderful range of drinks that befits such a grand exterior. My team and I just can’t wait to welcome in the local community.”

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

Banners are an exceptionally effective tool for drawing crowds into your pub for sporting events, turning a regular night into a bustling hotspot of fan excitement and camaraderie. Here's how creatively leveraging banners can significantly boost your pub's appeal and bring in sports enthusiasts:

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

1. PROMOTE UPCOMING GAMES WITH VIBRANCY Use large, colourful banners outside your pub to announce upcoming sporting events. These banners can highlight key matches, special gameday discounts, or viewing parties. With bold graphics and the logos of competing teams, you'll not only capture the attention of passersby but also ignite the spirit of rivalry and anticipation.

2. CREATE A THEMED ATMOSPHERE Inside the pub, banners can transform the space to reflect the fervour of the games. Hang banners of the teams playing in the upcoming matches to create a themed environment that resonates with fans. This visual appeal can make your pub the go-to place for fans looking for an immersive game-watching experience.

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS Custom banners can effectively advertise special promotions, such as discounted drinks or game-day menus, exclusive to sporting event nights. Placing these banners strategically at the entrance or within high-

7. SOCIAL MEDIA TIE-INS Use banners to promote your pub’s social media hashtags or handles, encouraging patrons to share their game-day experiences online. This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment. visibility areas in the pub can entice sports fans to choose your venue over others.

4. ENCOURAGE FAN ENGAGEMENT Encourage patrons to wear their team's colours by promoting a "Best Dressed Fan" contest on banners. This not only increases engagement but also fosters a lively, competitive atmosphere, making your pub an exciting place to be during major sporting events.

5. USE BANNERS FOR DIRECTIONAL SIGNAGE For larger venues, banners can serve as effective directional signage, guiding guests to specific areas set up for watching the games. This can include different sections for fans of competing teams, enhancing the overall experience by catering to the tribal nature of sports fandom.

8. ANNOUNCE POST-GAME ENTERTAINMENT Attract patrons to stay longer or come in after the game by using banners to advertise post-game entertainment, such as live music, karaoke, or a DJ. This can turn game day into an all-night event, increasing your sales and patron satisfaction.

Implementing these strategies with banners not only elevates the game-watching experience but also solidifies your pub's reputation as the ultimate destination for sporting events. By visually communicating excitement, offering, and community, banners can significantly influence sports fans' choice of venue, ensuring your pub is their first pick for enjoying the game.

Check out the online Banner Library at www.hfe-signs.co.uk for promotional ideas for your pub!

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New research has uncovered the significant influence of air conditioning and ventilation on top-tier hospitality experiences, emphasising the vital role of air as a wellness trend gaining traction within the industry.

The study of over 2000 people, commissioned by MAPUK, sheds light on the critical role HVAC plays in guest satisfaction and loyalty within the hospitality industry. According to the research, poor air distribution and ventilation are likely to deter 3 in 4 guests from returning to a hotel or restaurant.

Following the pandemic, and amid a growing awareness of the importance of indoor air quality, luxury hotels and restaurants are reported to be facing a new imperative: integrating superior air standards seamlessly into their interiors. However, according to the research, 1 in 3 fine diners have meals disrupted and 55% of luxury hotel guests report sleep disturbances due to noisy air conditioning or ventilation systems.

Interestingly, nearly half are willing to pay more for improved air ventilation or conditioning during their stay, highlighting the importance of prioritising air distribution for a premium guest experience. 45% of guests have seen improved air quality for health and wellbeing already embraced within high-end establishments to provide a premium experience.

When considering the impact of HVAC solutions on a guest’s first impressions of a space, 73% of high-end hotel and restaurant guests believe ventilation and air conditioning should go unnoticed within luxury hotels and restaurants, to create a premium aesthetic that mirrors the expectations of their high-end experience.

Commenting on the survey results, Barry Hobday, Managing Director at MAPUK (www.mapuk.com) said, "In 2024, effective HVAC solutions have become an imperative - it plays a vital role in our health, well-being and overall comfort within any building.

Balancing the best possible HVAC environment with sustainability, style and comfort is becoming paramount, with commercial success depending on its effective implementation.”

“Luxury hotels and restaurants are experiencing a notable uptick in demands for ventilation solutions that deliver on wellbeing. This trend not only redefines the guest experience but also aligns with the preferences of visitors, who are now well aware of the benefits of air quality, and expect their wellbeing to be catered for during any luxury stay."

“Establishments that invest in cutting-edge ventilation technologies that integrate harmoniously with their interior design, are poised to lead the industry, offering guests unparalleled comfort and wellbeing during their visit.”

Mar Hall Hotel, Golf & Spa Resort Announces a String of Senior Appointments ensure a five-star guest experience in line with corporate and golf society expectations.

With a multi-million-pound renovation underway, Align Partners, on behalf of Dutco, continues the repositioning of Mar Hall Hotel, Golf & Spa Resort into a luxury five-star Scottish destination with the appointment of a team of senior industry experts across the resort.

The luxury Scottish five-star resort has appointed a new Executive Head Chef, Head Pastry Chef, Head Concierge, Head of Maintenance, Head of Golf, and Head Greenkeeper.

Elevating the culinary offering at the resort, Executive Head Chef Tony Tapia joins the hotel with a wealth of experience having worked in several 3 AA Rosette restaurants, and alongside industry icons, Rick Stein and Michel Roux Jr. Tony is known for his creativity which he will bring to life in new menus that seek to transform the food offering at Mar Hall and elevate the dining experience.

Tony is joined by new Head Pastry Chef, Louise Campbell. Originally from Manchester, Louise has worked in Scotland for 30 years refining her skills in collaboration with industry experts, including executive chef Michael Mizzen at Hilton Glasgow when it was the city’s first fivestar hotel. Having worked at Mar Hall over a decade ago, Louise was inspired to return by the ongoing investment and the opportunity to elevate the afternoon tea and banqueting offerings using seasonal ingredients and meticulous skill.

Unlocking incredible guest experiences at the hotel, award-winning

On the meeting and events side, a new dedicated wedding and events team has been created that will be led

by Commercial Manager, Fiona Gallagher, who has been promoted from within. She will ensure all enquiries are handled promptly, professionally and seamlessly to guarantee both guests and organisers achieve their event objectives.

Alan McDougall has been appointed Head Concierge. He holds the current role of Chairman of the Society of The Golden Keys of Great Britain & The Commonwealth and brings his renowned passion for meeting and exceeding guests' expectations to Mar Hall.

Mar Hall is also investing in the grounds across the estate, including its championship 18-hole golf course, as it appoints new Head Greenkeeper, Andrew Eckford, who brings his 13 years of experience in greenkeeping at Cameron House, and professional golfer, Christopher McQueen, who joins as Head of Golf following his extensive experience at Gleddoch Resort and Spa and Trump Turnberry Resort.

Significant investments and improvements to the golf course are now underway at the resort. All bunkers have been repaired with a total sand replacement, while the greens have undergone an aeration process, which will be continuously top-dressed throughout the year along with the fairways. Other upgrades include a new automated irrigation system and a new fertilization and disease control process to protect the grounds, while 12 new golf buggies have been purchased, to

In addition, Mar Hall has invested in a new ultra-fast WiFi network, providing connectivity for seamless business events and individual guest needs. Renovation works have also commenced on the Marquee, with its spectacular views over the River Clyde and rolling Old-Kilpatrick hills. This makeover will transform the event space and deliver a new kitchen to cater for up to 300 guests.

David Webster, operations director at Align Partners, the investment and asset management team leading the transformation at the hotel, said: “While we seek planning permission to achieve the complete redevelopment across the resort, we are significantly investing in both our product and our people to ensure the guest experience is elevated to a five-star luxury hospitality experience.

“From culinary and events to golf and activities, we have appointed some of the most renowned names within their respective fields to help us deliver our vision for Mar Hall as a world-class destination resort, and we are incredibly excited for guests to experience the new proposition.”

CLEAN Do The Workwear, So You Can Do The Work CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer a range of functional, non-restrictive, breathable chef clothing perfect for the modern commercial kitchen, ensuring that your people look smart and are comfortable, boosting their confidence and productivity. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN,

you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.

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

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CAMRA Reports Gobal Brewer to National Trading Standards Bodies for ‘Handpump Hijack’ to buy the product on the basis that they believe it to be cask conditioned beer, which in this case it is not.

Reacting to the launch of the ‘Fresh Ale’ concept by CMBC, the Campaign for Real Ale (CAMRA) has asked for investigations into whether the Consumer Protection from Unfair Trading Regulations have been breached.

“We believe that this falls foul of the Order’s provisions in Section 2 to protect consumers from presentation which is likely to deceive the average consumer or cause the average consumers to take a transactional decision he would not have taken otherwise.”

The Campaign has written to National Trading Standards and Trading Standards Scotland asking for an investigation into the products, which use a cask handpump to serve the beer, which is kegged rather than cask conditioned.

Nik Antona, CAMRA National Chairman said:

This is the start of the ‘Handpump Hijack’ campaign to raise awareness of misleading beer dispense, and make sure that the handpump remains a signifier of cask-conditioned beer.

“Misleading dispense is particularly detrimental to beer drinkers, as hijacking a handpump to serve a keg beer removes a genuine cask product from the bar, reducing choice of different formats for consumers.

In the letters, Gillian Hough, National Director and Chair of CAMRA’s Real Ale, Cider and Perry Campaigns Committee, said:

“We hope that Trading Standards bodies across Great Britain will take swiftly coordinated national action to address misleading beer dispense and safeguard the handpump as an indicator of cask beer.”

“CAMRA believes that these practices come under the scope of the Consumer Protection from Unfair Trading Regulations 2008, as the average consumer may choose

LittlePod Are Delighted to be Supporting the Arts in East Devon Once Again...!

Devon Open Studios, the Devon Artist Network’s flagship event, that last visited the village in 2022.

The Farringdon Society of Arts is set to celebrate its 20th anniversary this year. With a week-long series of cultural events planned, there’s lots to look forward to, and here at LittlePod, we are proud to be playing our part.

Found in Farringdon featured the work of Imogen Hallam, Dave Robinson, Allie Giles and Lisa Hammond. The aforementioned artists will all be involved again.

This autumn’s event will include an exhibition documenting the last two decades, with talks and demonstrations from various FSA figures and familiar faces from the society’s past and present also planned. Here at LittlePod, we look forward to welcoming visitors to the village in the months ahead.

Supporting the arts in East Devon has always been high on our agenda at LittlePod. Janet – our founder and MD – is also Director of the Farringdon Society of Arts, which turns 20 this year. You might not know this, but our respective stories are intertwined. Had it not been for the FSA, founded in 2004, we might not be here today. Indeed, it was an event in the village hall – titled Vanilla Spice & All Things Nice – that inspired our Campaign for Real Vanilla and led to the launch of LittlePod. Fast forward a few years and, as the FSA prepares to celebrate its 20th anniversary, we’re delighted to be lending our backing and playing our part.

Janet and the team are organising a week-long series of cultural events, including live music and drama. Due to run between September 16th and 22nd, this will include an art exhibition at Farringdon’s Springs Gallery, which is right on our doorstep here at LittlePod. This will coincide with

Hospitality Trends for 2024 With the hospitality industry getting ready for 2024 we at Alliance have taken the opportunity to research the top emerging trends set to take hold this year. We have identified four trends so far which are beginning to permeate the current hospitality scenery:

MEDITERRANEAN ROMANTIC To make this trend work you need to embrace bright, light spaces and pair them with natural tones and textures such as wooden furniture and areas of bare, undecorated walls. When trying to achieve an “Old World” Mediterranean charm we’d suggest looking to employ neutral crockery and glassware to help allow your establishment to be the main focus. Great options include Artis’ Nara Rose or the Utopia Santo ranges (both the taupe and light grey colourways) where crockery is concerned, and RCR by Steelite Essential glassware range is perfect for serving drinks.

INVITINGLY GLAMOUROUS For this theme the key is employing a refined colour palette but doing so in a sensible and stylish capacity. The idea is for dining

In the meantime, we have the return of open-air theatre to LittlePod to prepare for. The Cygnet Theatre players are due to perform in our garden once again on July 10th. This year’s performance will be The Comedy of Errors.

For full details and tickets – and the latest updates in the lead up to September – keep an eye on our blog and follow @little_pod on Instagram.

There’s lots going on and we’re thrilled to be supporting the arts in East Devon once more!

spaces to not appear overwhelmingly expensive whilst still maintaining an inviting and glamourous aesthetic.

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

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

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

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

Majestic Wine Rescues Wine Bar Chain Out Of Administration Majestic Wine has bought Vagabond out of administration for an undisclosed sum, saving nine of its 11 wine bars from closure.

Business advisory firm Quantuma secured the future of Vagabond Wines Limited (“Vagabond”) in a sale to Majestic Wines (“Majestic”).

Quantuma managing directors, Andrew Andronikou and Brian Burke were appointed as joint administrators of Vagabond Wines on 15 March 2024 and traded the business which operated from twelve sites across London, the Southeast and Birmingham whilst they negotiated the sale.

Having successfully developed a strong brand offering and embarking upon a significant programme of investment to diversify the business from its core portfolio the unexpected closure of one of Vagabond’s key expansion sites resulted in the business absorbing notable cost and directly impacted trading levels resulting in a deterioration of its cash flow position.

The sale secures the future of nine Vagabond wine bars and provides clarity and job

security for 171 members of staff.

The deal with Majestic excludes Vagabond sites at Gatwick Airport and Canary Wharf. The joint administrators will continue to trade operations at Gatwick whilst they progress discussions with a range of stakeholders and interested parties.

Operations at Canary Wharf will cease shortly, with all staff to be redeployed at other locations.

Vagabond was founded as a single wine shop in Fulham in 2010 and has since grown into a chain of wine bars focused on discovery and experience. Its bars offer more than 100 high-quality wines by the glass, which customers order using innovative tap-and-pour self-serve wine machines. Latest accounts published in March 2022 showed a turnover of £7.4m.

Quantuma managing director and joint administrator Andrew Andronikou said, “I am delighted to have been able to secure the long term future of the Vagabond brand. The investment it will receive through its new strategic partnership with Majestic will drive forward its next phase of profitable growth.”

How Hospitality Businesses Can Weather The Economic Headwinds

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By Rosalind Catto, business advisory partner and Head of Hospitality and Tourism, Johnston Carmichael (www.johnstoncarmichael.com) It’s been a stormy start to the year, and the economic headwinds haven’t been any more forgiving.

The hospitality sector has shown remarkable resilience in recent years but even the most buoyant businesses are likely to feel squeezed on all fronts as we march further into 2024.

Not only are they facing increased borrowing costs, energy price increases, staff shortages coupled with increased wage costs and increases in direct food and drink costs, the cost-of-living crisis has led to a decline in bookings and consumer spend.

Businesses that have navigated their way successfully through the past of couple of years, have done so by being on the front foot, by remaining agile enough to adapt their

businesses to manage these turbulent conditions.

Key to this is having access to current and regular financial information. Whether prepared internally by the business or outsourced to an accountant, this will information allow the business to monitor their profit and loss, cash flow and vitally track its key performance indicators (KPIs).

KPIs for the hospitality industry will vary depending on the individual business but keeping track of KPI data, for example, revenue, occupancy or food and beverage sales will allow a business to make effective decisions based on previous performance and identify the various factors that affect the business’s performance. Having the knowledge to quickly adapt pricing for room rates, menus and products is key to remaining profitable in this ever-changing economy.

Faced with what seems an inevitable ongoing reduction in demand across the sector, keeping the consumer offering fresh and appealing, with friendly and knowledgeable service is key. The more successful businesses are those who have been innovative with their offering and tried new things, including food and drink themes, menu variations and entertainment. Some of these do take modest additional investment and a degree of risk when cash is tight, but often the greater risk in challenging times lies in standing still.

Engaging with stakeholders is vital to gauge performance. Regular consumer and staff feedback can help inform modifications to service offerings, with the added benefit of enhancing engagement and loyalty. External professional advisers with sector expertise can also be used as a sounding board for potential new ideas, looking at “what if?” scenarios that can make the critical difference in key decisions.

Every business has its own unique challenges dependent on how it is set-up financially but crucial for most businesses is to: • Review the operating model during the off season and seek to minimise costs as much as possible but not to the extent that they cannot meet demand later in the year.

• Critically, engage with their suppliers and creditors. This might require agreeing delayed payment terms but with full disclosure about the current situation and future prospects.

• On longer term debt – are there options for repayment holidays or consider refinancing.

• Cash flow forecasting is critical to allow above decisions to be made.

Greene King Pub Partners Licensees Celebrate Their 40th Anniversary Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has celebrated the 40th anniversary of one of its Partners.

underground stream. It is thought the stream was the water source for a brewery that was on site at the pub in the 17th Century, showcasing the pubs heritage.

Barry and Jane Waterman have run The White Horse in Beyton, Suffolk, since 1984 making them a staple of the community in the village for four decades.

In recognition of Barry and Jane’s 40 years at The White Horse, Greene King Pub Partners Managing Director Dan Robinson alongside Operations Director Phil Arnold and Business Development Manager Sam Wortley presented them with a specially made plaque to display at the pub.

The pair have actually operated pubs in partnership with Greene King for 47 years, having started out in their first pub in Cambridge in 1977.

It makes them one of – if not the longest serving – tenants still operating pubs in partnership with Greene King to this day.

Recognised within the industry for their adaptability, which has seen them remain a successful pub business over the last 40 years, Barry and Jane are known for their Real Ale expertise. This has seen them win awards from CAMRA. They remain to this day the longest serving publicans in the West Suffolk and Borders branch of CAMRA. A village pub to its core providing great food, drink and accommodation, The White Horse prides itself as a dog friendly, family friendly and community first local.

One of The White Horse’s most unique features is a 60ft well, which starts at the bar and goes to an

Barry and Jane Waterman, operators of The White Horse in Beyton, said: “We are so flattered to receive this plaque in recognition of our 40 years at The White Horse!

“Serving the local community has always been at the very core of how we run our businesses, and adapting to the needs of the community over the last 40 years has been key to our success.

“We’d like to thank all our customers and staff over the years – along with Greene King – for all their support.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “It is an absolute privilege to recognise Barry and Jane. 40 years of running The White Horse and 48 years of running pubs in partnership with Greene King it outstanding! I am proud to call them our partners and look forward to many more years of success together – serving the people of Beyton.”

Travelodge Revenue Exceed £1billion For The First Time Travelodge has reported record full-year results, with revenue exceeding £1b for the first time due to strong demand from business and leisure.

In its financial report for the year ending December 31, 2023, the budget hotel chain reported a significant 14.6% increase in earnings before interest, taxes, depreciation and amortisation (EBITDA), with figures rising from £212.9m to £243.9m.

The company experienced record-breaking trading days and weeks during Eurovision and Wimbledon, which led to the group’s highest ever revenue in London and was dubbed ‘Travelodge’s biggest event of the year’.

Demand has remained robust into the first quarter of 2024, with accommodation sales running approximately 2% ahead of the levels seen in 2023.

The announcement follows the group’s acquisition of 66 Travelodge-branded hotels from Travelodge’s largest landlord, LXi REIT, for £210 million in February, supported by its owner, GoldenTree Asset Management.

During the financial year, Travelodge expanded its portfolio by opening four hotels, including its first property in Spain in over a decade. Looking ahead, the company has announced plans to open six additional properties in the UK in 2024.

The group has identified over 300 potential locations across the UK for future expansion, with plans to increase yearly openings to around 15 to 20 properties.

Jo Boydell, chief executive of Travelodge, said: ‘Travelodge is well-positioned in the budget hotel sector, with robust demand from our diverse mix of leisure and business customers who choose to stay with us for quality, affordable accommodation. We continue to invest in strengthening our brand proposition and driving future growth.

‘While we remain mindful of the challenging macroeconomic backdrop, including ongoing cost inflation, we are continuing to invest in the long-term future of the business, including the acceleration of our refit programme and exploring opportunities to open new hotels in both the UK and Spain.’

Food Safety

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

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

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

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

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

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Acclaimed Hospitality Podcast From the Other Side of the Pass Shares Best Practice and Top Tips for Small Business Owners Following on from a successful first season, hosts Lucy Branson and Ruth Baker embark on Season Two with their conversational chat covering hot topics in the industry.

As the hospitality sector continues to navigate challenges, From the Other Side of The Pass fosters a sense of community among industry professionals. Season Two delves into a myriad of topics essential for success in the fast-paced and ever-evolving world of hospitality, including the world of allergens and compliance, people management and culture, and nitty gritty topics, like handling customer complaints.

Dubbed “the relatable EHO”, Ruth, founder of Food Safety Consultancy, Simply Safer, offers bitesize episodes giving insight into the real dangers surrounding rice, and the wonderful world of Listeria.

Lucy, “the lover of the people”, is co-owner of restaurant group The Coastal Kitchen Family, shining a light

on employee wellbeing; inspiring listeners to lead with confidence, by building positive workplace cultures.

Special Guests so far include All Star Marketing Club’s Victoria Vickery; Qudos Management Coach, Margaret Faulkner, and Employment Law advise from Solicitor Emma Jewell, alongside a number of restaurant owners who have shared their own challenges and successes.

In a world where everything comes at a cost, this FREE podcast is available on all platforms, and offers actionable tips for you and your teams to take away and put into practice immediately.

Keep an eye out for new episodes from social media gurus Delivered Social and hospitality training experts Purple Story.

Listen here: https://linktr.ee/simply_safer Contact theothersideofthepass@gmail.com if you have any questions you’d like the team to answer live on air, or if you’d like to feature as a future guest.

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Diners Offered Allergy Lifeline A woman who developed a life-changing service for allergy sufferers after her friend was served nuts, is hoping it will help save thousands of others.

Juliet Moran, the founder of AllergyMenu.uk created the service following an incident where her friend almost suffered a severe allergy attack whilst on holiday.

Whilst in Amsterdam, Juliet’s friend Kate informed the front-of-house staff about her allergies - including nuts.

Despite getting the message across in both English and Dutch, the first dish to arrive was Kate’s meal, rich in peanuts. And, without thinking, she put her fork to her mouth about to take a bite.

It wasn’t until her husband pushed his arm across Kate and shouted, ‘Stop!’, that she realised the dish could have sent her into an anaphylaxis shock.

The restaurant had included nuts in Kate’s meal, despite being told that she was severely allergic.

After speaking to her friend, Juliet realised this was a communication issue between front-ofhouse staff and restaurant chefs.

She created a website and app to help save those suffering from allergies customers can now see which items on the menu they should avoid and which dishes are safe to consume.

With the number of those suffering with food allergies on the rise, Juliet hopes AllergyMenu.uk will be a life-changing addition for those eating out.

It also helps restaurants streamline their booking services by flagging any allergy issues before diners arrive.

Juliet said: “I was out at a restaurant with friends including Kate who suffers with a nut allergy, and we were talking to the staff to make them aware of it.

“We were having a few glasses of wine and chatting away when Kate put her fork in her food, about to eat it when her husband suddenly put his arm

over her and shouted ‘Stop!’

He’d realised the restaurant had put nuts in her dish.

“I was really taken aback about how serious it was and spoke to her about all these problems and came to the conclusion that it seems like a communication problem between the front of house staff and the restaurant chefs.

“Most businesses already have a chart with all the allergen information on but we’ve found that the real problem is that the chefs aren’t communicating with the front of house staff about what exactly is in the food.

“But putting the allergens into a proper computer system and giving the information directly to the consumer who downloads the app or looks on our website can instantly see what food substances are in their dish.

“Everytime I speak to users of our service, their only frustration is that not every restaurant is on it. I created this app to help solve this problem - and I’m doing this because I think it can help people out like my friend Kate.” https://allergymenu.uk/

Kafoodle: Simplifying Allergen Reporting for Safe, Reliable Dining Are You Natasha’s Law Compliant? Many Still Aren’t YOUR PARTNER IN ALLERGEN SAFETY AND COMPLIANCE In the bustling world of food service, where safety and efficiency are paramount, Kafoodle emerges as your indispensable digital partner in allergen management and compliance. Our cutting-edge kitchen management software simplifies the complexities of serving food safely and provides a single source of truth across the business, ensuring your customers’ well-being and your peace of mind.

DETAILED ALLERGEN INFORMATION AT YOUR FINGERTIPS Understanding the critical importance of accurate allergen information, Kafoodle’s system begins with an extensive and detailed ingredient database. This robust foundation allows for the creation of recipes and menus, automatically presenting associated allergens, nutrition and costings. Whether you are a hotel, restaurant, pub or any food establishment, you can ensure each dish served is safe for your customers with the use of our intuitive platform.

DIGITAL MENUS AND INNOVATIVE LABELLING Kafoodle extends beyond the kitchen to your customers’ hands. To prepare your establishment for Owen’s law, we provide you with branded digital menus which seamlessly integrate with the backend of your ingredient

database. Accessible via a simple scan of a QR code, these menus allow guests to filter dishes based on their dietary needs, ensuring a safe and enjoyable dining experience for everyone. And for grab-and-go, you can make bespoke allergen and nutrition labels complying with the latest food allergen safety regulations, including Natasha’s Law, in less than 5 minutes.

EFFORTLESS UPDATES, REDUCED HUMAN ERROR Kafoodle’s system is designed to eliminate the risk of manual entry errors. Ingredients, recipes, and allergen information can be updated across all platforms with just a few clicks, saving you time and reducing vulnerability to human error. This automatic synchronisation ensures that your customers can always access the most current and reliable information.

JOIN THE REVOLUTION IN FOOD SAFETY Serving food safely and reliably has never been easier with Kafoodle. Our comprehensive solution protects your customers and streamlines your operations, allowing you to focus on what you do best: creating exceptional culinary experiences. Embrace the future of kitchen management with Kafoodle, where safety meets efficiency.

Visit www.kafoodle.com or see the advert on this page for details.

It’s been more than two years since Natasha’s Law came into force, but there’s evidence that many food businesses are still struggling to comply with it.

The law, known formally as the Food Information (Amendment) (England) Regulations 2019, means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present.

These need to stand out so a customer can tell at a glance what they’re about to eat.

A 2023 study carried out by Erudus, the market leading source of accurate allergy, nutritional and technical product data, found that more than half (54%) of 116 PPDS products sampled still failed to meet the requirements by accurately declaring the presence of allergen ingredients on the labels.

The report also revealed the most common reasons for non-compliance in the sample. In a quarter of cases, no information at all had been placed on the packet, a third failed to list ingredients, two fifths didn’t emphasise allergens and a third featured illegible information.

Incorrectly labelled PPDS can not only put customers’ safety at risk, but those who don’t comply also face the possibility of large fines of £5,000 per instance and reputational damage, with longer-lasting

consequences for customer numbers.

The right tool for the job One way to achieve compliance with Natasha’s Law reliably and efficiently is by adapting your labelling processes.

Small businesses have historically opted to handwrite their labels, but these are time-consuming and risk poor legibility.

Pre-printed labels from an external supplier is one alternative, but can lack flexibility and prove costly as any changes or additions to a product’s ingredients will mean ordering a new run of labels and potentially throwing away unwanted bulk-printed batches.

An on-site printing solution avoids these issues.

To help business of all sizes comply efficiently, integrated packages are available that bundle a label printer with easy-to-use menu-management software.

These make it simple to keep your labels up to date as you make changes to your menu, and multi-site solutions are available for those businesses with more than one outlet.

If you’re looking for a compliant labelling solution, a Brother printer can help make it easy, whether as a standalone device or as part of a turnkey menu-management system from one of our partners.

To find out more, go to brother.co.uk/food-labelling

Cleaning and Hygiene Kärcher Professional UK Discount Scheme Helps Hospitality Sector Get Ahead of the Post-Christmas Clear-Up 30

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

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

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

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

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

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

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

Achieving Sustainability with Dry Steam Cleaning Technology

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

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

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

Stop chemical pollutants and dangerous wastewater

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

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

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

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

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

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

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

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

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

dry steam droplets.

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

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

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

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

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Cleaning and Hygiene

Issue 207

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

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

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

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

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

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

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

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

Dishwasher temperature probes can be placed inside

Visit www.thermometer.co.uk for details.

Sustainable Resources

How Can UK Hospitality Businesses Become More Sustainable?

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

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

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

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

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

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

become more sustainable this year?

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

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

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

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

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

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

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

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

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

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

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Issue 207

Sustainable Resources

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

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

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

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

Riso Gallo - Sensationally Sustainable!

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

Top tips to getting environmental claims right:

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

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

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

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

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

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

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

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

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

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

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

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

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

Unlocking Sustainability With Hot Water

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

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

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

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

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

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

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

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

Introducing Powerdown220:

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

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

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

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

Extensive Hotel Experience

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

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

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

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

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

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

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

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

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

Victus Emporium Victus Emporium is a family run wholesaler of speciality foods, working with artisan producers from across Europe.

With over 35 years’ experience in the hospitality and retail sectors, our passion for exceptional ingredients and food products runs deep within the families roots.

We aim to supply unique, high quality products from across Europe that have a point of difference and can compete on price and service.

An enormous amount of time is invested contacting suppliers and researching the market, so we can have the upmost confidence that our products are the best.

Chef's Buyer's Guide Aneto Broths is one such company who have a range of outstanding products.

Aneto Broths are made just as you would in the kitchen. Using only the best, freshest, quality ingredients, Aneto Broths are 100% natural and do not include any additives, concentrates, preservatives or flavourings. Just great tasting, fresh, natural ingredients.

For example, the vegetables are bought from social cooperative and the chicken stock has full animal welfare certification. Products with this label will come from animals raised on farms where four basic principles of animal welfare are employed; feed, housing, health and animal behaviour is assessed.

In addition to this, 87% of the packaging, including the cap, is made of plant-based materials thus reducing CO2 emissions by 18% compared to the same packaging with fossil plastic.

For more information on Victus Emporium and our wider range or if you wish to place an order, please see our website www.victusemporium.co.uk or email info@victusemporium.co.uk or call 01172 421669.

Twister Fries ‘No Nacho’ Mexican Sharer Sharer portion – serves 2-4 This dish combines the playful shapes and satisfying crunch of Seasoned Twister Fries, mouthwatering, crispy Southern Fried Chicken or Cajun Chicken, the creaminess of avocados, and the zing of jalapeños and fresh coriander, all brought together with the delightful flavours of tangy burger relish and cool sour cream. Add this simple sharer to your summer menu and give your guests a taste of Mexico!

INGREDIENTS • 500g Lamb Weston Seasoned Twister Fries • 2 Avocados; peeled, seeded & diced • 4 Southern Fried Chicken/Cajun Chicken fillets, sliced • 100ml Burger Relish • 75ml Sour Cream • 40g Jalapeños, sliced • 5g Chopped Fresh Coriander

INSTRUCTIONS 1. Bake or fry Southern Fried chicken fillets according to instructions 2. Fry Lamb Weston Seasoned Twister Fries at 175°C (350°F) for 3:15 mins, with a shake after 30 seconds of frying 3. Peel, seed, and dice avocados. Set aside.

4. In serving bowl, layer Seasoned Twister Fries, Southern Fried slices, and diced avocados 5. Drizzle with Burger Relish and Sour Cream 6. Sprinkle sliced jalapeños and garnish with fresh chopped coriander

A Much-Needed Evolution For The Kitchen Hailed as a ‘much-needed evolution for the kitchen’, LittlePod’s natural vanilla paste is used by professional chefs across the UK and all over the world.

Founded in 2010, the East Devon ingredients company is preparing to celebrate its 14th anniversary this year.

To mark the occasion, Janet Sawyer MBE BEM – LittlePod’s Managing Director and Founder – is on a mission to discover how those chefs who use the company’s most-popular product keep it real in their kitchens.

“Do you use LittlePod? Please get in touch, tell us your story and share news of how you use our vanilla and other natural products,” Janet said. “In 2014, Stephane Delourme joined us to mark National Real Vanilla Day, an occasion that has since become International Real

Issue 207

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More Twists, More Taste, More Profit!

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

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

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

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

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

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

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

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

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

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

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

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Spirits and Mixers

Issue 207

Resilient Scotch Whisky Industry Reaches £5.6bn Global Exports Despite “Challenging” 2023 The Scotch Whisky Association (SWA) has released global export figures that show the value of Scotch exports topped £5.6bn in 2023.

The equivalent of 1.35bn 70cl bottles of Scotch Whisky were exported last year, equating to 43 per second.

The figures, released today, show a decrease on 2022 exports for both volume and value, which the industry says was a “bumper” year for exports as global markets reopened and restocked following the pandemic, as well as the full reopening of global travel retail. The 2023 figures represent a more normalised depiction of the current state of global exports, with robust growth on pre-pandemic numbers. Exports of Scotch Whisky have risen by 14% in value compared to 2019, with a 3% increase in volume. However, whisky bosses have also warned that 2023 posed “significant” challenges for the sector both at home and in a number of key markets, warning that maintaining these numbers without more concrete government support in the coming year could hamper longer term growth.

As in 2022, Asia-Pacific continued to dominate as Scotch Whisky’s largest regional market by value in 2023, supported record value exports to China, a market up 165% on 2019, and value uplifts Singapore (19%) and Taiwan (8%). Premiumisation of Scotch Whisky remains a driver in these key markets: single malt Scotch Whisky continued to rise in popularity among a growing cohort of consumers, with double digit growth in China and Singapore on 2022.

G&Tea - Adventurous Spirits stockists and always happy to offer ongoing social media support and in store events and tastings to help our stockists sell lots of lovely spirits”

Local spirits producers G&Tea have had quite a journey since they started just over 4 years ago in Liskeard, Cornwall. They have grown to having a range of award-winning gins, including Great Taste, British Food Awards, London Spirits Competition and multiple Taste of the West Gold awards as well as launching a new partner brand Passenger which houses their hand-crafted vodka and rum range.

G&Tea have two main options on bottles including 50cl and also a newly introduced gifting size at 20cl so no matter the budget the range is accessible and can be enjoyed by all.

With contract distilling offer for clients to have their own brand range of spirits and events thrown in for good measure, the team at G&Tea are certainly flying the flag for the South West and growing from strength to

G&Tea have over 12 products now across the two brands and some exciting new blends coming out in time for 2024 season.

“We have stockists nationally now and even some over in Europe but always keen to have more people join our growing G&Tea family” said General Manager Kim “we have some fantastic offers for new

strength.

The full range from G&Tea can be seen on their website www,gandtea.uk or at stand H44 at the ExpoWest event in Wadebridge in March.

Europe remained a key export region for Scotch Whisky for both volume and value, with France once again becoming the industry’s largest volume market – a position briefly held by India in 2022.

Exports to India fell in volume and value compared to 2022, the fall coming against a backdrop of ongoing UKIndia FTA talks and the Scotch Whisky industry’s calls for a trade agreement which lowers the 150% tariff on Scotch imports into India, which would lead to significant export growth to the market.

The United States, which has long been Scotch Whisky’s biggest market by value, saw a sector-wide fall in exports of 7% compared to 2022, and 8.5% on 2019, to £978m. Industry figures say that these numbers are reflective of global economic conditions and rising living costs for consumers in the US, which remains a dynamic, competitive market for whisky, and the wider spirits category. Last year saw companies manage stock levels within market following restocking in 2022, and the industry expects the short-term export dip to realign over the course of 2024. However, the SWA has also warned that 2024 marks a halfway point for the five year removal of tariffs on single malt Scotch Whisky which were imposed in 2019, and has urged the UK government to press for longer-term tariff-free trade for Scotch in its talks with the US administration.

The export figures come a month on from the industry’s latest economic impact report, which showed that the contribution of the Scotch Whisky sector to the UK economy has reached £7.1bn annually, supporting 66,000 jobs across the UK. Mark Kent, Chief Executive of the Scotch Whisky Association said: “Scotch Whisky has once again shown its export strength despite significant challenges across a volatile global trading environment. The figures demonstrate that Scotch Whisky brands and distilleries are investing in their teams, their tourism offering, their long-term sustainability and their global presence to ensure that Scotch continues to be the world’s favourite whisky.

“We know that the Scotch Whisky industry is remarkably resilient as we look at these numbers against the backdrop of rising costs for consumers and businesses, but the figures are a reminder once again that the Scotch Whisky success story cannot be taken for granted. We need to see more tangible support from government both at home and in our priority markets in order to continue to grow our export numbers, and the resultant investment, employment and economic benefits that come with that.

UK Government Minister for Exports Lord Offord said: “Scotch Whisky is a major UK exporting success story contributing billions of pounds to the economy and supporting thousands of jobs.

“We want the UK to be an export-led economy and reach a trillion pounds of exports a year by 2030. It’s fantastic to see whisky exports in 2023 continuing to outperform pre-pandemic levels as businesses take advantage of our free trade deals and expand into new markets around the world.”

Rum and Reggae: Our Adventure So Far The seed of Rum and Reggae was born from our love for tunes and of course, rum. Blending the sunny sounds of reggae with our renowned rum punch was a no-brainer and we knew this experience needed to be shared. Venturing out, we hit the road to spread the Rum and Reggae joy at festivals and food events. And guess what? People loved it!

From punch to product, we crafted our signature ‘serious rum,’ a 40% abv golden tipple that shines in cocktails and pairs perfectly with your favourite soft drink. Our initial success paved the way for our next creation: a rum infused with honey sourced from rescue bees.

As the buzz grew, our reach extended to pubs, clubs, restaurants,

and bars, revealing a demand for our rums with a difference. Our brand's visuals are a burst of excitement – simple, fun, and full of colour, they effortlessly capture the heart of Rum and Reggae whilst drawing in customers with their vibrant charm.

Continuing our flavour journey we recently released two new tantalizing rums – mango and coffee. With rave reviews already pouring in, you can be sure that even more innovative flavours are in the pipeline. Stay tuned!

Now ready to spread sunshine nationwide through the hospitality trade.

See our advert on the front cover for further information or call 01428 641884

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

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

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

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

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

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

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

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

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

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

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

To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla, simply reach out to us at rahul@pergoladrinks.com. Whether you're interested in sampling our products or have inquiries about marketing support, our team is here to assist you every step of the way.

We are confident that our allergen-free, preservativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience.

Cheers to success and innovation!

Spirits and Mixers

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

Luxury gin brand Renais, founded

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

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

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

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

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

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

See the advert on this page for details.

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

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

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

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

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

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

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

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

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

rahul@pergoladrinks.com www.pergoladrinks.com

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

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Kitchen Equipment and Fit-Out

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

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

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

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

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

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

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

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

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

Fridge Seals Direct

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

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

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

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

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

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

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

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

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

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

period.

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

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

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

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

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Microsave Launch New, High Grade Teflon Cooking Trays for Accelerated Cooking Ovens and Microwaves The Microsave brand is well known throughout the foodservice industry for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessary repairs, essentially protecting their investment.

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

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

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

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

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

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

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

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

See the advert on page 8 for details

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

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

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

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

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

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

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

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

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

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

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

They have strong relationships with all leading kitchen equipment suppliers, and

they offer a kitchen design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses.

They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

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

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

Kitchen Equipment and Fit-Out

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Independent Kitchen Extract Auditing Service Swiftclean, the nationwide-based air and water hygiene company, has recently launched its new Kitchen Extract Auditing service.

It has been developed primarily to support Facilities Management companies when they take on a new multi-site contract.

When a new facilities management team takes over the running of a new multi-site contract, they may, as part of that contract be required to make sure that the current specialist cleaner of the kitchen extract systems is carrying out the work to the required standard.

As a member of the BESA and the Ventilation Hygiene Elite Scheme, Swiftclean has the experience and qualifications to carry out these audits and ensure that they have been completed thoroughly and competently following the TR19® Grease specification. TR19® Grease is issued by the BESA (Building Engineering Services Association) and is widely accepted as the leading source of authority on kitchen extract system hygiene.

condition of the extract system with photos. They will detail the grease thickness levels before and after the clean and, if there are any inaccessible areas, they will make recommendations as to how to resolve these issues.

Evolution Fryers and Filter Units

More and more insurers are now insisting that systems are cleaned to the TR19® Grease specification. It is important for you to check your policy as there will be a possibility that you may not be paid out in the event of a fire if you cannot provide clear evidence of your compliance with TR19® Grease.

Swiftclean, as a member of the Vent Hygiene Register, is also a leading provider of expert cleaning for kitchen extract systems, routinely providing clients with compliant systems. www.swiftclean.co.uk

Rational iVario by CEE

Our audit reports include a summary of the overall

You can boil, fry and deep-fry with just a single cooking system. Up to 4 times as fast and with up to 40% less energy. The iVario thus replaces numerous conventional kitchen appliances. Such as the stove, pots, pans, deep-fat fryers, pressure cookers and bainmarie. And in the restaurant, it is impossible to imagine the mise en place and à la carte without it.

Use the iVario to blanch, deep fry or confit effortlessly and in no time. Thanks to the powerful heating system iVarioBoost, the oil is heated in record time and you can start deep-frying immediately. At the same time, the temperature is regulated so sensitively

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

and precisely, that even meat, fish or vegetables can be prepared using the confit method.

Call For the best prices in the UK on 01902 495634.

www.blue-seal.co.uk Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Rational iVario by CEE

Boil, fry and deep-fry with just a single cooking system

Silver service for kitchen H[WUDFW ɢUH VDIHW\

You create the fabulous food, we’ll look after your kitchen extract ductwork. No matter how healthy or exquisite your food, grease deposits will build up on the surfaces of your extraction hood and

GXFWZRUN FUHDWLQJ D ɢUH ULVN WKDW PXVW EH UHPRYHG :HʈYH EHHQ market leaders in this type of work for 40 years, so you can trust us to do an expert job, meeting all the requirements of TR19® Grease.

0800 243 471 info@swiftclean.co.uk www.swiftclean.co.uk

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Products and Services

Issue 207

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

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

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

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

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

Sir Woofchester’s - Canine Hospitality Sir Woofchester’s has the UK’s largest and most specialised product range for dog-friendly hospitality businesses, including several personalised products.

For your BAR OR RESTAURANT Our Dog Menu features a range of Treat Pots, Dinner Bowls, Dog Drinks and Snacks, displayed with eye-catching point of sale

For your BEDROOMS & ACCOMMODATION

flavour that is loved across the nation.

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

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

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

DOGFRIENDLY BENEFITS You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business: • Increased average customer spend • Increase repeat visits • Enhances staff engagement & enjoyment • Link to other initiatives – charityfundraisers, online competitions • Great social media content & word of mouth marketing • Contributes towards improved reviews • Fully compliant with legislation etc

WHY DOG-FRIENDLY?

Choose between:

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

-“All day breakfast” snack bar: a delicious innovative treat for dogs on-the-go!

-“Sleepy Bones” treat pot: relaxing bedtime dog treats.

-“Dog Welcome Pack” PERSONALISED: an nicely presented pack containing poo bags, a ball toy and a pot of Sleepy Bones. (Note: the container also serves as a temporary waterbowl!)

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

YOUR COMPLETE SOLUTION

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

Water bowls, waste bags, accessories, top tips & everything else you need to be more dogfriendly.

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

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA certified.

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

We look forward to working with you.

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

David & the Sir Woofchester’s team

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

See the advert on page 17 for details or visit www.sirwoofchesters.com

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

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

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

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

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

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

Consort Claudgen Launches Consort Connect app Consort Claudgen is renowned for its innovative heating solutions. Recently, they introduced the Consort Connect app that enables users to control their heating units from anywhere using their smartphone or tablet. The app is free and downloadable from Google Play or Apple Store. It can control Consort's Wi-Fi enabled heaters and SL heaters connected to an SLPBWIFI wireless controller.

The Consort Connect app is easy to set up. It provides quick access to four operating modes and a 7-day timer with twenty-four daily heating periods. The Connect app offers complete customisation, allowing users to modify the settings of every connected heater according to their preferences. Users can keep track of the app's energy consumption statistics to increase energy efficiency and monitor consumption.

The app has several noteworthy features, including custom automation and a security lock function to prevent unauthorised access to the system. It also features an open window

detection, which reacts intelligently to a sudden temperature change in the area or room.

Additionally, the SLPBWIFI controller and Consort heaters with Wi-Fi and occupancy sensor have a self-learning control ability. This sophisticated feature uses occupancy and temperature sensors to detect and learn a user's weekly presence in a room. It then creates a heating schedule and automatically warms the room according to the detected or predicted occupancy. When the room is unoccupied, the heater will conserve energy by switching to a setback temperature or frost protection mode.

Those interested in learning more about this exciting offering from Consort Claudgen can contact one of their sales representatives via phone at 01646 692172, or visit their website at www.consortepl.com to discover how they can transform their heating control experience.

See the advert on page 3 for further information.

Hospitality Technology

Every Minute Counts!

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

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

With the Pager Call Systems Server Call wait staff

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

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

Call 0800 774 7320 www.PagerCall.co.uk

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

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

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

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

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

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

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

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

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

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

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

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

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

CardsSafe is affordable too. Each unit contains ten card drawers that can be hired for just £9.95* per month. In addition, each unit hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time.

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040 *Plus, a sign-up fee of £39.95 (plus VAT) for new customers.

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

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

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

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

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

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

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

info@ostarasystems.com

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

www.ostarasystems.com

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Issue 207

Hospitality Technology

AI and Tourism: Transforming Customer Experiences

By Fritz Oberhummer, VP of Travel & Hospitality, Intellias (https://intellias.com/) Because travel is an inherently human-centric experience, tourism and hospitality companies have been somewhat sceptical of the impact of AI in the travel industry. But the sentiment is shifting.

AI models are very efficient at analysing data — and the travel industry has deep data troves. By using algorithms for advanced data analytics, industry players can reach more customers, elevate service levels, tap into new revenue channels, and increase operating efficiencies.

Let’s take a look at how this revolutionary technology is already making waves in this sector.

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

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

CUSTOMER SUPPORT Thanks to natural language processing (NLP), algorithms can easily understand text-based commands and different contextual clues to better deal with incoming customer requests. At the most basic level, AI can help classify and prioritise customer support cases or look up relevant information for agents. More advanced AI use cases include end-to-end customer issue resolution, voice-based support bots, and customer support.

AI in tourism can increase support staff productivity by 20% to 50% or more. Airlines like Cathay Pacific

already handle 50% of their customer care chats with Gen AI assistants, allowing human agents to focus on more complex tasks.

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

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

At Virgin Hotels, guests are greeted by Lucy — an inapp virtual assistant. Lucy functions as a contactless mobile key to access the room and can automatically adjust the lights, thermostat, and TV. It’s also the one to ring up for room service or ask about any details regarding the stay. Lucy is a capable concierge because it integrates directly with: Virgin’s property management system (PMS), which contains data about guest bookings; a point of sale (POS) system used for managing food and beverage operations; a smart system for controlling every appliance in the room; and guest management software, which automatically generates checklists for staff based on guest requests. Thanks to such deep integrations, Lucy can perform a wide range of tasks across all Virgin properties and retain guest preferences for better experience personalisation.

HYPER-PERSONALISATION Due to robust classification capabilities, GenAI travel apps can offer real-time personalised travel recommendations by identifying and continuously tracking new patterns in data representing customers’ purchase

intentions, stay preferences, and general travel interests.

Similar to Netflix, such algorithms can churn out hyperpersonalised travel offers based on customers’ past trips, known room preferences, and data from thirdparty 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.

Notts County FC's Fan Experience Transformed with the Help of MCR Systems In football, it's not only about the game; it's about creating a memorable experience for fans. That's why clubs are continuously seeking ways to enhance matchday experience by reducing queues and providing more options for their supporters.

Notts County FC adopted an innovative strategy to achieve this by installing a new bar inside a repurposed shipping container at their Meadow Lane stadium, with the aim of improving fan experience and boosting matchday revenue.

To ensure seamless operations and efficient transactions at the new bar, Notts County turned to MCR Systems, a leading provider of EPOS (Electronic Point of Sale) solutions.

INSTALLING A WINNING SOLUTION MCR Systems swiftly responded to Notts County's needs by installing eight cutting-edge EPOS terminals with the new bar. These state-of-the-art terminals were equipped with interactive media screens and integrated payment devices, providing a robust solution to manage the bustling crowds during home games.

MCR Systems conducted thorough training sessions with the club's team to ensure a seamless transition and help the team maximise the functionality of the new system.

Notts County FC Nets Immediate Results The installation had an immediate and practical effect. Fans enjoyed shorter wait times and quicker transactions, significantly improving their matchday experience.

Encouraged by these positive outcomes, Notts County FC decided to take further steps to enhance their matchday offerings by expanding their partnership with MCR Systems.

Notts County ordered an additional ten terminals from MCR Systems for two new sections in the away end of Meadow Lane. These terminals were operational just in time for the Boxing Day fixture against Doncaster Rovers, further enhancing the stadium's amenities and revenue potential.

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

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

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

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

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

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

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

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

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

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

reducing queues by up to 50%.

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

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

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

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

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

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

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Issue 207

Outdoor Spaces

The Impact Of Weather On Consumer Buying Behaviour For Picnic Benches

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Customer service is key to our success.

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

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

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CLH Digital

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

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

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

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

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

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

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

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

Café Culture - Pavement Profit

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

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

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

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

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

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

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Outdoor Spaces

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

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

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

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

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

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

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

any garden areas you may have.

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

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

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

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

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

CUSTOMISATION AT ITS BEST

PROVEN TRACK RECORD OF SUCCESS

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

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

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

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

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

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

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

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

Comprehensive product details can be found on our

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

Visit HFE Signs Today!

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

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

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

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

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

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

Outdoor Spaces

Create a Cohesive Indoor and Outdoor Look Having a cohesive indoor and outdoor look is a great way of encouraging your guests to make the most out of your outdoor space this summer. It ensures that all areas of your establishment are welcoming to your customers and helps you to create a recognisable brand.

Woodberry knows that your outdoor areas can look just as good and work just as hard as your indoor areas. So, here are some top tips on creating a cohesive, stylish, and

hardworking establishment.

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

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

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

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

an ancient metal working skill that they are keen to keep alive through the specialist expertise of the team.

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

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

USE SIMILAR COLOUR SCHEMES & MATERIALS Using similar colour schemes and materials throughout your establishment will help you create that cohesive look. It will also help you to attract the right type of customers to your business which is great if you’re hoping to bring in people that will want to come back time and time again.

INVEST IN A SHELTER There are multiple ways you can use a shelter to elevate your outdoor space. You could use it to extend your indoors out by placing it next to your building or create a freestanding shelter for a separate event space.

USE FURNITURE SUITABLE FOR INDOOR AND OUTDOOR USE Indoor outdoor furniture can offer you a higher level of flexibility as you

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can move your furniture in or out depending on where you need it most while giving you a cohesive look. The best furniture for this would be pedestal tables and chairs.

However, if you wanted a cohesive look without the need for flexibility you can invest in similar furniture throughout.

Woodberry’s Discovery and Gabion ranges are great for this as they have indoor and outdoor versions of the products within the ranges, and they are as sturdy as they are stylish.

If you need have any questions regarding shelters or indoor-outdoor furniture the Woodberry team are happy to help: Call 01926 889922 Email mail@woodberry.co.uk

Beautiful and Functional TDP Sustainable Furniture

September 2023.

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

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

UNIQUE SCULPTURES, PLANTERS AND FURNITURE

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

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

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

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

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

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

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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 started with a vision to exclusively sell products that are ethically and sustainable sourced. Ensuring that throughout the supply chain, from sourcing of timber right through to delivery in the UK, that every aspect of the business is conducted in the most ethical of ways.

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

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

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

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

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

Domestic & Trade Handmade Garden Furniture From MG Timber

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

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

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

MG Timber are the garden furniture suppliers for you.

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

For full details about our vast array of topquality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.

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

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and out-

door seating and table solutions.

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

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

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

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

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

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

dining solution.

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

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

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

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

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

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Design and Refit

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

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

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

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

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

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

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

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

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

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

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

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

providing flexibility to meet project timelines.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

bishment we also offer a complete clearance service.

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

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

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

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Design and Refit CONCEPT Bars CONCEPT bars are the UK's leading bar manufacturer - offering bespoke stainless steel bar counter design and manufacture alongside specialist consultation and equipment specification. Our installations can be found at a range of sites including hotels, restaurants and nightclubs, whilst utilising specialist metalwork finishes such as brass, zinc and pewter. Working closely with the operators, designers and owners we can achieve a working bar to the right style of finish and to budget.

We are proud to have worked on some of finest hotels in London, including bars at The Corinthia Hotel, The Langham Hotel, the Radisson Mayfair Hotel and Claridges Hotel.

The ‘World’s best 50 bars’ list regularly includes award-winning CONCEPT designed bars – including Scout, Happiness Forgets, Swift and Artesian,

We also have significant international installations, including at the Sandy Lane Hotel in Barbados, Le Logis Grey Goose in France and the Chan restaurant in Thessaloniki.

In addition, CONCEPT mobile bars offer a full bar service to the function and hospitality sector, with units including mobile coffee counters, mobile deli units and full mobile draught beer bars.

CONCEPT also specialise in the supply of bespoke wine cabinet solutions and have spectacular installations at a range of exclusive hotel and restaurants. Our cabinets include dimmable LED lighting, angled champagne bottle display shelving & wine cellar style shelving, and a range of finishes from matt black to patinated bronze.

With over 30 years design experience we closely follow the latest trends in bar service offers, and with our own bespoke stainless steel manufacturing facility we have the flexibility to quickly adapt to achieve your design. www.conceptbars.com 0300 1246987

Restaurant Furniture Store

Restaurant Furniture Store, the leading UK supplier offering a wide selection of affordable and high-quality indoor and outdoor restaurant furniture. Whether you're searching for restaurant chairs, tables, table tops, or table bases, we have the perfect options to suit your needs. Our extensive range caters to various styles, from classic to contemporary, ensuring that you find furniture that complements your establishment's aesthetic. We understand the importance of affordability and good value, which is why our collection offers competitive prices without compromising on quality.

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

With thousands of products in stock, including faux leather restaurant chairs and laminate table tops, we are well-prepared to meet your immediate requirements. We take pride in our commitment to next-day delivery, ensuring that you receive your furniture promptly. And here's the best part: we offer FREE

delivery to enhance your experience, making it even more convenient for you to furnish your space.

At Restaurant Furniture Store, customer satisfaction is our top priority. We strive to create a collaborative environment where we work together to bring your vision to life. With our reliable and durable products, we offer a warranty to ensure your peace of mind.

Whether you're furnishing cafes, hotels, bistros, bars, or restaurants, we have the furniture solutions you need. Browse our online store, take advantage of our next-day delivery, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces.

See the advert on the facing page for further information or visit www.restaurantfurniturestore.co.uk

bar design consultants bespoke stainless steel manufacture full design & build specialist refrigeration unique wine wall displays With over 30 years experience of bar design tel 0300 1246987 info@conceptbars.com www.conceptbars.com

Design and Refit Healey and Lord Healey and Lord Limited specialise in the supply of high quality sanitaryware to commercial and hospitality projects around the world. Our extensive range includes urinals, disabled washrooms, sanitaryware and brassware in both traditional and modern styles.

We offer our products in a wide range of finishes including chrome, matt black, satin stainless steel, nickel, polished brass and brushed brass as standard with bespoke finishes available on request.

We also have an extensive range of no-touch wash-

room products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme.

We regularly work with design and hospitality professionals to specify good value, durable washroom schemes for high profile venues.

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CLASSIC COLLECTION

CLH Digital

MODERN COLLECTION

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

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

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

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

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

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

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

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

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

All products are available from stock

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

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Property and Professional

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

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

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

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

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

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

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

Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures.

With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA), the initiative aims to harness the skills and experience of former pub and hospitality managers, offering them business opportunities within their chosen industry.

Over recent years there has been unprecedented strain on the hospitality industry, with many businesses succumbing to the dual pressures of rising operational costs and changing demands from customers seeking better service and increased value for money. This has left many skilled professionals seeking alternative career opportunities. Stocktake UK's franchise programme enables hospitality professionals to utilise those skills in a viable business venture.

Stocktake UK's Franchise Offer As part of its goal to help those affected by closures, Stocktake UK is inviting experienced managers and others from the broader hospitality sector to join its national network of professional stock auditors. The franchise opportunity comes with an average turnover of around £50,000 per year, with the

For an initial investment starting at £11,999 plus VAT, franchisees will receive comprehensive training, all necessary equipment and a steady flow of leads from Stocktake UK's head office. The offer is designed to appeal to individuals seeking to be their own boss and who want to work regular hours instead of the long and unsociable hours normally associated with the hospitality industry.

Andrew Consterdine, Managing Director, at Stocktake UK said, "Stocktake UK is committed to helping those hit hardest by the recent challenges in the hospitality sector. Our franchise offers people a chance to rebuild their careers within an industry they are familiar with, and with the support of a company that values their experience and skills.

We're not just offering a career; we're offering a completely new way of life."

The franchise programme is aimed at individuals with a background in hospitality but who are looking for a change in career direction. The company believes that their extensive hands-on experience will be invaluable in providing high-quality stocktaking services to hospitality businesses across the UK. However, extensive stocktaking experience is not required, as full training is provided. This will cover everything from the use of bespoke stocktaking software, developed in-house, to effective business management practices.

Those interested in becoming a franchise partner are encouraged to contact Stocktake UK or download the franchise brochure and application form from the company website, www.stocktakeuk.co.uk

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

Property and Professional

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

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

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

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

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

La Fiesta is regrettably for sale.

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

Answer: because we can help your business to succeed.

PROFITABILITY & OPERATIONS

CLH Digital

PROFITABLE BUSINESS FOR SALE

Why Use a Specialist Hospitality Consultant?

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

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maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

MANAGING PEOPLE Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

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

With the investment capital returned within two seasons.

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

The price is £150.000 or nearest offer.

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

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

Presently undergoing a complete repaint and out of water survey.

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

T H E W E S T C O U N T RY S P E C I A L I S T S

• Substantial Traditional Freehold Country Pub with Separate Rental Income • Currently Closed but Full of Character & Charm with Outside Terrace & Gardens • Spacious Owners Accommodation • Large Paddock Available for Functions & Weddings • Separate Property Included - Fully Let Achieving £15,500 pa Rental

CONGRESBURY, BRISTOL

SOUTH CORNWALL COAST

CHAGFORD, DEVON

SOMERSET TOWN

Free Of Tie Village Pub/Restaurant

Manageable Character Café & Tearoom

Landmark Inn With 16 Letting Rooms

Stunning & Profitable Business

Tearoom (22), Catering Kitchen

Bar & Restaurant 82+, Kitchens

Impressive Bar & Dining Areas 104+

2/3 Bedroom Owner’s Apartment

Owner’s Apartment, Car Park

Gardens, Parking, Owners Accom.

Easy Daytime Hours, 5 Days A Week

Free Of Tie Leasehold

Excellent Reputation & Reviews

Tremendous Potential

Impressive & Profitable Business

LH £45,000

4850

LH £39,950

2150

LH £69,950

EAST DEVON COAST

NORTH CORNWALL COAST

EXETER CITY CENTRE

Substantial Free Of Tie Inn

Daytime Only Coffee Shop Seating 18 Plus Space For More

Prime Town Centre Location

Stunning High Turnover Business

Impressive & Very Well Equipped

4 Letting Rooms, 3 Bed Cottage

Undoubted Potential

Vibrant Coastal Town

1 Bed Cottage & 1 Bed Flat

City Centre Trading Position

Tremendous Potential

1 Acre Of Gardens, Sea Views

Well Presented Throughout

2164

LH £95,000

4853

LH £45,000

W! NE

4829

Licensed Café, Bar & Restaurant

LH £75,000

GUIDE RENT: £30,000 + PER ANNUM

2163

PRICE: £595,000

REF: 4744

• Licenced Hotel Situated in Quiet Location Close to Beaches & Town • Well Presented Guest Rooms with Recently Refurbished Shower Rooms • Guest Bar, Lounge & Dining Room, Mature Garden & Rear Car Park • Owner’s Private Lounge, 2 Bedrooms, Galley Kitchen, Utility & Office • Genuine Retirement Sale

PAIGNTON, DEVON

FREEHOLD

REF: 4769

PERRANPORTH, CORNWALL

• Stunning 17th Century Traditional Cornish Inn • Less than a 5 Minute Drive from Perranporth and The Popular North Cornish Coast • Successful Business, Oozing with Character and Atmosphere • Well Equipped Commercial Kitchen & Attractive Owner's Accommodation • Outside Seating Areas with Sunny Aspect & Car Park

PRICE: £30,000

W! NE

PRICE: £625,000

NEWTON ABBOT, DEVON

• Renowned Licenced Café/Bistro in Heart of Bustling Market Town • Trading for over 15 years with Considerable Customer Base • Seating 68 with Boho Parisian Style Décor • Comprehensive Catering Kitchen & Prep Area • Open Pizza & Crepe Kitchen

OFFERS IN THE REGION OF £140,000

REF: 4529

LOOE, CORNWALL

SOMERSET VILLAGE

DORSET VILLAGE

Stunning Country Inn & Restaurant

Traditional Pub & Restaurant

Spacious 2 Bedroom Apartment

3 E/S Letting Rooms, 2 Bed Owners

Bar Areas 48+, Gardens 78+

Trading Just 8 Months Of The Year

Bar & Restaurant Areas 82+

3 Bed Owner’s Accommodation

Exceptional Business Opportunity

Commercial Kitchens, Gardens 40+

Sought After Dorset Village

Potential To Develop Business

Impressive Multi-Faceted Business

Profitable Wet Led Village Pub

LH £79,995

2161

FH £525,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4848

FH £495,000

4851

01392 201262 www.stonesmith.co.uk

• Substantial Property Occupying a Prominent Corner Plot • Six Spacious Self-Catering Apartments • Furnished to a High Standard & Fully Equipped • Double Glazed & Gas Centrally Heated Throughout • Ideal Investment or Home & Income Property

TORQUAY, DEVON

FREEHOLD

REF: 4806

NR SALCOMBE, DEVON

PRICE: £99,950

LEASEHOLD

REF: 3684

• Substantial Character Pub with 3 sets of Versatile Living Accommodation • Successful Business with Strong Net Profit, Recently Trading on Limited Hours • 2 Main Atmospheric Trading Areas with Function Room/Skittle Alley • Pretty Private Garden, Roof Terrace & Car Park • Fantastic Opportunity - Would Suit Multi-Generational Family

EXETER, DEVON

• Beautifully Presented Grade II Listed Village Freehouse • Elevated Position Overlooking the Teign Estuary in South Devon • Character Main Bar, Lower Bar/Dining Room & Library • Sunny Trade Terrace to Front with Partial View of the Teign Estuary • Spacious and Well Presented Five Bedroom Private Accommodation

OFFERS IN EXCESS OF £350,000 + VAT FREEHOLD REF: 4420

REF: 4711

• Award Winning Restaurant in Idyllic South Hams Location • Panoramic Coastal Views over Area of Outstanding Natural Beauty • Trading 11 Months of the Year • Local Repeat Custom with Huge Tourist Boost • Contemporary Interior Design & South Facing Terrace

BISHOPSTEIGNTON, DEVON

Coastal Town Licensed Restaurant

LEASEHOLD

PRICE: £575,000

FREEHOLD

REF: 4721