CLH Digital - Issue #209

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 209

Food Inflation Falls...

But Hospitality Yet to See Benefit www.CLHNews.co.uk

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The news that inflation has fallen to its lowest level in two years has been cautiously welcomed by sector leaders.

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Consumer prices rose by 3.2% in the year to March, down from 3.4% in February, the Office for National Statistics said. That’s the lowest level since September 2021, with food prices the main reason for the fall as prices are rising by less against last year.

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There are however concerns that the reduction in food costs is not filtering through to the hospitality and licensed on trade sector. Earlier this month it was revealed that food price inflation in hospitality remains more than double the rate seen in the retail sector despite steady easing over the last 12 months, leading to some industry leaders dismissing the news as a deceleration of price hikes.

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Issue 209

Editor's Viewpoint

Welcome to the latest issue of CLH Digital At first glance our lead story about falling inflation would be considered news most welcome!

PUBLISHED BY

The recent dip in UK inflation, from 3.4% to 3.2%, might seem like a positive development at first glance.

However, for those in the hospitality industry, this reduction in inflationary pressure is hardly cause for celebration. A closer look reveals that the challenges faced by hospitality operators persist despite this modest decline.

A report released earlier this month by industry analysts CGA highlighted the stark disparities in inflation between hospitality and retail sectors. In March 2023, food inflation in hospitality and retail briefly met at a troubling 19%. Since then, while retail inflation measured by the Consumer Price Index has moderated, inflation in hospitality remains stubbornly high, currently sitting at 2.4 times the rate of retail inflation.

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EDITOR

Peter Adams

FAX: 01202 552666 has returned to double-digit growth, and not before time!

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While any reduction in inflation is welcome, it is imperative that these savings are passed on and realized by operators on the ground, who continue to operate under immense pressure.

The research did reveal that consumers are becoming smarter and adapting spending habits, seeking out promotions and any money-saving techniques. In short consumers believe that prices are too high, and I would agree but that is not a criticism of the sector, more of a criticism of those running the economy.

CGA’s report earlier this month did explain that supermarkets often experience a quicker reduction in food inflation. Their ability to rapidly pass on savings from decreased energy and commodity prices to consumers is a key factor. This is assisted by their streamlined supply chains and the ability to adjust prices rapidly in response to market shifts and governmental pressure.

That said, we really do need to encourage the public to come out more often, it can be pretty soul destroying “playing to an empty gallery”. I do remember back in the 1980s when I have my own wine bar restaurant here in Bournemouth how soul destroying it can be to open up and sometimes not have a single customer all evening!

EDITOR

That taught me the value of marketing, discounts, theme nights, goodwill gestures which, I have to admit, were sometimes at a loss in the first instance, but did lead to long-term sales and gains.

David Bartlett Guy Stephenson

Despite these challenges, there are glimmers of hope within the sector. Recent research from the Oxford Partnership suggests that the first quarter of 2023 ended on a positive note for on-trade establishments. Easter festivities drove a notable uptick in sales volume, with an impressive 2.4% increase compared to March 2023.

Some outlets even experienced growth rates surpassing 7%, signalling a potential resurgence in consumer confidence and spending within the hospitality market.

As operators navigate through these fluctuations, we are very much hoping to bring some ideas from industry experts, particularly as we approach a wonderful summer of sport, on how to capitalise on current consumer trends, get people out more often and more importantly when they are out then keep them spending!

Matthew Noades

Further research from consumer adviser Circana on page 7 Is further welcome news with the research revealing that the foodservice market is going through something of a resurgence. Spending in restaurants pubs café’s and quick service outlets

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

Hospitality suppliers, with their more complicated operational models, struggle, I understand, to pass these cost savings as quickly.

I can always be contacted at edit@catererlicensee.com

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

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PRODUCTION & DESIGN PRODUCTION & WEB ADMIN Charlene Fox

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Food Inflation Falls...

Issue 209

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But Hospitality Yet to See Benefit

(CONTINUED FROM FRONT COVER) HOSPITALITY INFLATION 2.4 TIMES HIGHER The CGA Prestige Foodservice Price Index revealed that 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.

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.”

POSITIVE NEWS Kate Nicholls, Chief Executive of UKHospitality, said: “Inflation continuing to fall is very positive for the economy. We now need to see this reflected in an easing of interest rates, which will reduce costs for businesses and incentivise investment in growth.

reduce the different component costs of doing business for our nations iconic breweries and pubs must be commitments in the manifestoes of the main parties ahead of the general election, including a likely budget this September.”

DECELERATION IN “HIKES” The Night Time Industries Association (NTIA) was not as positive, dismissing the news of the inflation decline, saying it “merely signifies a deceleration in operator costs and price hikes”.

Michael Kill CEO NTIA said: “It’s very hard to do anything but commend the slow in inflation with the recent report indicating a slight decline in inflation figures, now resting at 3.2%. However, it’s imperative to acknowledge that this decrease merely signifies a deceleration in price hikes, rather than a genuine alleviation of the burdens faced by businesses at the operational level. Despite this statistical dip, the reality ‘at the coal face’ remains unchanged – operating costs continue to suffocate our industry.”

“It’s crucial for the government to recognise that the path to recovery demands more than mere patience; it necessitates decisive fiscal action.

Before the impending election announcement, we urge the government to address this pressing issue through a targeted intervention, particularly in the form of a VAT cut. Such a measure would inject much-needed relief into our struggling sector, enabling businesses to not only survive but thrive amidst these challenging times. Ignoring this imperative could risk prolonging the economic hardship faced by countless establishments within the Night Time Industries. We implore policymakers to act swiftly and decisively in support of our industry’s recovery.”

a percent, it’s music to my ears.

“In order for British businesses to innovate and expand their ventures, we need greater investment into startups and into scaling our enterprises, and inflation falling should be conducive to increasing investor interest in our best and brightest – especially if that decline is coupled with falling interest rates in the near future.”

UNSETTLED ECONOMY Tina McKenzie, Policy Chair, Federation of Small Businesses (FSB) said that the further fall in annual inflation is good news for small firms' future expansion plans, although the wider economic situation is still unsettled said: “March’s fall in the annual consumer price inflation rate takes some more of the heat out of rising prices for small businesses. It’s difficult to overstate the toll that the cost of doing business crisis exacted on small firms, so further signs that its worst effects are firmly behind us are very welcome.”

“Small business owners know all too well that they can never be complacent, especially in an economic situation characterised by sluggish growth and rising unemployment. However, there are some early indications that small business confidence levels are recovering, which – if it translates into investment and expansion plans being put into action by small firms – is good news for our economic growth prospects.

BETTER PLAYING FIELD

“Small firms will now turn their eyes and their hopes to the Bank of England, and will hope that the base rate cut many have been eagerly awaiting arrives sooner rather than later. We don’t want to risk stifling the small upward movement in GDP recorded in the first two months of this year.

“With a clear trend of inflation easing across the economy, it’s time for central banks to support businesses and drive investment.”

Sam Martin, CEO of Peckwater Brands, said: “All entrepreneurs will welcome today’s drop with open arms. Businesses have been grappling with rising costs for too long and a more stable economic environment means a better playing field for startups.”

“We’re calling again for the Government and for politicians of all stripes to think very hard about how they can best support small business growth, to provide the best possible platform for entrepreneurs to start up new ventures, and for existing businesses to expand and thrive.

British Beer and Pub Association chief executive Emma McClarkin said that until there was a fall in interest rates the cost of doing business within the sector would remain a pressing concern adding: “The beer and pub sector is a truly economic bellwether and impactful ways to

“Nothing about the past two years has been easy for UK startups – the high-inflation, high-interest landscape has led to decreased consumer activity, stagnant investment, and a general lack of momentum across almost all sectors. Every time I hear inflation has fallen even a fraction of

“Small business owners will be watching carefully to see what is being proposed to help them in this election year. Policies which are targeted at helping small businesses to grow, take on staff, and innovate are needed, so that green shoots can take root and flourish.

“This is particularly important for parts of the economy where prices are more stubborn, like hospitality.

“Inflation in our sector is more than 50% higher than the national figure and this is before we see the effect of the £3.4 billion increase in rates and wages which hit the sector this month.

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CLH Digital

Issue 209

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.

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

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Tafarn Yr Heliwr Diversifies To Help Local Residents Tafarn yr Heliwr, in Nefyn, Gwynedd, has diversified its pub’s offer by opening an outdoor events space to help improve health and wellbeing, tackle loneliness and give the opportunity for locals to learn new skills.

The new structure will also mean that there is space to hold more events and meetings within the garden, supporting groups to socialise together which can help to tackle rural isolation, and improve wellbeing.

Expert help and a Community Services Fund grant from Pub is The Hub was provided to help with the purchase of a gazebo for the pub’s community garden to provide an all-weather space to bring people together including volunteers, groups and families. The funding has also helped to landscape the garden and create tall, raised beds to support green-fingered volunteers with mobility issues..

Chair of Yr Heliwr Rhodri Evans said: “This wonderful outdoor events space will encourage local people to spend more time together and volunteer in the garden.

It will also provide an outdoor space where we can offer educational as well as social events.”

Gardd Yr Heliwr Community Garden was established by volunteers, organised by the pub, who gave around 1,000 hours of their time towards the design and initial development of the project. Many Nefyn residents live in traditional, small, terraced homes with little or no garden space, so the community garden is an important resource for locals.

By creating a new formal seating area inside the gazebo, with benches and chairs, the garden committee plan to enable more activities, such as apple pressing, volunteer training, and coffee and cake mornings.

Pub is The Hub Wales advisor Malcolm Harrison said: “This events space will have a positive impact in helping to bring people together to help combat loneliness and isolation. Volunteering in the garden and using this outdoor space will have a real social benefit for local resident and those in the wider community.”

Tafarn yr Heliwr was an integral part of community life in the conservation area of Nefyn for many generations, until it finally it sadly closed its doors in 2009 along with several other local shops and businesses in the town. In 2018, locals decided there was a real need to get the pub reopened. The building was successfully purchased by the community in November 2018.

Marylebone Leisure Group To Open New Site In Camden Privately owned and operated, Marylebone Leisure Group, is expanding with the opening of its eleventh site. The new late night pub concept, Lock Inn Camden, on Jamestown Road joins London sites: The Princess of Wales, The Marylebone, Clerkenwell & Social, Home Marylebone and Marylebone Live.

The two-storey 3,500 sq ft venue with a capacity of up to 300 includes a rooftop terrace events space with a retractable roof and generous outdoor seating. A pub by day, The Lock Inn will offer a high energy vibe come evenings courtesy of a varied music schedule and vinyl DJs playing until late Thursday

through to Saturday, spinning records from across the centuries all night long.

Founder Lawrence Santi comments: “Camden has live music venues, street food operators and traditional pubs, The Lock Inn offers the best of all these worlds with a pub atmosphere, varied and accessible music as well as great food and drink ensuring a great night out.”

MLG is a privately owned and operated group of restaurants, bars, free houses and luxury event providers.

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Celebrations And Early Easter Boost Growth In March encouraging for hospitality after a slow start to 2024 and show that people remain eager to celebrate holidays and special occasions in restaurants, pubs and bars. While spending remains tight for many consumers, we can be cautiously optimistic that their confidence will continue to increase in 2024 in line with an easing of inflation. Operators still face severe headwinds, and it may be some time before they generate sustained real-terms growth, but March showed the sector is moving in the right direction.”

Britain’s top hospitality groups achieved above-inflation like-for-like sales growth of 5.2% in March 2024, the latest CGA RSM Hospitality Business Tracker reveals.

Many operators will have enjoyed the boost to trading that events such as Mother’s Day and St Patrick’s Day brought, but the high growth metrics seen in the Tracker have been aided by early Easter Bank Holiday revenues falling into March 2024, while last year Easter trading fell into April 2023.

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “An early Easter break and the arrival of Spring weather gave rise to inflation-beating sales growth in March, with pubs the main beneficiaries as friends and family opted to celebrate in their local establishments. After two months of sluggish growth to start the year, operators will be hoping these results represent the green shoots of consumer confidence returning to the market as inflation slows and energy prices fall.

The Tracker—produced by CGA by NIQ in partnership with RSM UK—shows celebrations delivered particularly strong growth for the managed pub sector, where like-for-like sales were up by 7.2% in March. Growth was softer for restaurants at 3.4%, and the On The Go segment has seen 5.2% decline.

Whilst bars still recorded a decline of 0.5% in March, this is somewhat of an improvement from the 13.6% and 7.4% declines in January and February respectively, showing the impact the early Bank Holiday weekend celebrations and holidays has had on the hospitality sector this month.

For the first month since November, restaurant, pub and bar groups achieved higher growth outside London than within the capital. March sales inside the M25 were 4.0% ahead of last year, but ahead by 5.7% beyond it.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “These figures are

Loungers Looks to 600 Sites as Expansion Accelerates Bar/restaurant chain Loungers Plc operating under the Lounge, Cosy Club and Brightside brands, continues to grow with a new opening every ten days this year, contributing to local economies with considerable investment and job creation at each location.

The company’s growth is underscored by a series of industry accolades, including Best Pub/Bar Company, cementing its position in the hospitality sector.

The chain, which was launched by three friends in South Bristol less than two decades ago, now has 257 sites, In the past three months, the group opened new Lounges in Bromsgrove (Verraco Lounge), Chepstow (Pontio Lounge), Macclesfield (Panadero Lounge), Westwood Cross (Riparo Lounge), Bracknell (Pineto Lounge), Ilkley (Vitello Lounge), Sidcup (Sarto

Lounge) and Yeovil (Barolo Lounge).

The sites range from brand new developments to former banks, retail outlets and restaurants on the high street and in shopping centres, demonstrating the variety and versatility of the Lounge concept.

With each new Lounge site almost £1m is invested into the local high street and an average of 30 new jobs are created.

Alex Reilley, chairman and co-founder of Loungers, said: “With a new site opening every 10 days so far this year across a wide variety of locations in the UK, Loungers continues to go from strength to strength with a fantastic pipeline ahead.

“We still firmly believe that there is scope for over 600 Lounges, and are more excited than ever about the future of this business.”

The sector has seen several high-profile closures in recent months, with more challenges to follow including minimum wage and rates increases in April and changes to tipping legislation in July. All will be hoping that this sales momentum can continue into the summer months to give businesses some much needed breathing space and help balance the books.”

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‘Double-Digit Growth for Out-of-Home Dining, with Increased Spending Forecast – Research Reveals Research from consumer advisor Circana, the UK’s foodservice market is experiencing a resurgence. Consumer spending in restaurants, pubs, cafés and quick-service eateries returned to double-digit growth, with a rise of +10% year-on-year. This hunger for out-of-home (OOH) dining is not just a flash in the pan, as forecasts indicate a steady rise of +6% year-on-year in consumer spending throughout 2024, with visits also expected to rise by almost +3%.

Customers were also being more careful with spending on extra items; 22% passed on starters, 15% on sides, and 24% on desserts.

Additionally, 17% were scaling back on wine and other alcoholic beverages.

When asked about their financial situation over the next six months, 26% of consumers said they were optimistic and expected it to improve. With this increased confidence, nine out of ten consumers (91%) reported that dining out remains comfortably within their budget. Furthermore, almost one-third (32%) asserted that their restaurant-going habits remained unchanged due to their stable finances, reflecting a +13%pp increase in this sentiment compared to last year. While 9% said they could no longer afford to eat out in bars and restaurants.

Claiming more than half of the OOH market, quick service restaurants (QSR) remained in strong growth with 56% of visits (+1pp year-on-year), however visitor numbers remained down on 2019 levels (-15%). The most impressive growth in visits was seen in contract catering; travel and leisure (+12%), vending (+11%), education (+10%), and workplace (+8%), reflecting the growing number of people returning to the workplace.

This surge in dining enthusiasm coincides with a steadily growing population of self-proclaimed ‘foodies’, with the number of people who identified as passionate about food experiences increasing to 21% (+7%pp) compared to 2023.

Seton Leung, Head of UK Foodservice, Circana, said: “Restaurant-goers are becoming smarter and adapting their spending habits in the eating-out industry. Although consumers are becoming more optimistic in their personal financial situations, the fact remains that the cost of eating out is a lot higher than it has been in the past, and one of the most popular money saving techniques is for consumers to seek out promotions.

QSR REMAINS STRONG DESPITE VISITORS TO OTHER CHANNELS

Visitor numbers to QSR have largely shifted towards other channels, with travel and leisure emerging as the primary beneficiary (15 million), followed by pubs and full-service restaurants (both 6 million) and workplace/education (3 million).

OTHER HIGHLIGHTS IN CIRCANA’S RESEARCH INCLUDED: Snack Surge: Dinner visits dipped by -2% year-on-year as the trend of snacking throughout the day— morning, lunch, and evening—rose by 6%, driven by tightening budgets.

Delivery dip: Following the decline of Covid-19, the growth in delivery services has levelled off as more people resume on-premises dining. The shift in delivery visit numbers, year-on-year, included an increase of 21 million towards on-premises dining, 5 million for drive-through services, and 3 million for carry-out orders.

“The alternative is that consumers will drop items from their order, or simply visit bars and restaurants less often. To mitigate the latter from happening it is important for restaurants to promote money-saving incentives to try to win back some of the lost footfall following heavy price inflation, given that a third of Brits claim to still be able to afford eating out.”

Café culture: British consumers normally spend ‘connected hours’ related to work/study/hobby at home (86%). Alternative locations included eating out places, such as café/bakery (21%), public spaces/libraries (14%) and co-working spaces (17%).

UK DINERS REMAIN CAUTIOUS AMIDST RISING COSTS

Digital dining: 65% of consumers have multiple restaurant and delivery apps on their phones, enhancing digital ordering, expanding choices and enabling direct engagement.

However, Circana’s research also highlighted a notable gap in the return to pre-Covid dining visits across Europe. The UK lagged significantly, with a -20% deficit compared to 2019, marking the largest gap among the ‘Big 5’ (Including Germany, France, Italy and Spain). Germany followed the UK with an -11% gap. Spain boasted the closest return to its pre-Covid numbers, with just a -4% decline in visits, while also recording the highest increased spending of +11%.

Amid rising dining costs, which averaged at +34% vs. 2019 prices, around 50% of consumers expressed that restaurant prices have become too much, with two-thirds (66%) expecting prices to continue to increase. To curb spending, half of these consumers altered their dining habits, with 27% opting to dine out less frequently.

When dining out, many customers sought ways to save by looking for the best value opportunities, with 43% searching for promotions, 24% avoiding high-priced menu items, and 9% opting for less expensive alternatives.

Sustainability selection: Around 40% of British consumers said sustainability influences their loyalty in the restaurant industry, though price and menu offerings were more crucial. Still, 36% were more loyal to eco-conscious restaurants.

Green choices: Despite only 6% of the population being vegetarian and 3% vegan, British consumers chose veggie dishes in half of their dining out experiences.

Social influence: When choosing food and beverages in restaurants, 37% trusted family and friends’ recommendations, 14% consulted articles and media, 13% considered advertising and reviews from food producers, 10% valued opinions from trusted figures like journalists and influencers, and only 6% followed advice from doctors or nutritionists.

Hoteliers Urge Government To Be More Hospitable Issue 209

Hoteliers in Bristol are pleading with the Government to be more hospitable towards their businesses in the wake of growing financial pressures.

This month saw an increase in the National Living Wage which businesses have no choice but to try to absorb but at what cost!

The Bristol Hoteliers Association (BHA) says the Government must do more to support the nation’s hospitality sector, which he said was once again left out in the cold in the spring budget.

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face and we would really like to see some action taken in these areas.

“Ever since the end of pandemic lockdown restrictions, we’ve been asking the Government to re-introduce a reduced rate of VAT on hospitality, leisure and tourism; returning VAT to 12.5% will match the average of our continental competitors.

“The Government could also introduce a permanently-reduced business rates multiplier for our sector, at a rate of 30p in the pound.

Prior to the budget, the BHA, trade body UKHospitality and more than 100 businesses wrote an open letter to the Chancellor outlining the support needed to help their businesses survive.

“And to help us cope with the record increase in the National Living Wage, we would like to see a temporary reduction in the rate of employer National Insurance contributions.

More than 40 MPs signed a letter to Jeremy Hunt urging him to support the hospitality and tourism industries.

“These measures would provide a much-needed show of support for our sector and a morale-boosting vote of confidence in our businesses.

But BHA Chair Raphael Herzog said: “For the most part, all our pleas fell on deaf ears, and now that the wage increases have come into effect, it’s becoming even more challenging for hospitality businesses “Hotels are having to simply absorb the wage increases, but at what detriment? This week they said that the bills for going out, food and retail are increasing, so is the living wage increase good news to everyone?

Certainly not.

“We’re saying now that enough is enough and the Government needs to open its eyes and fully appreciate the significant contribution the hospitality sector make to the UK economy, and provide some meaningful support.

“UKHospitality recently outlined three ways in which the Government can quickly ease the challenges we

“We’ve had a reasonable Easter holiday period, but the fact that the school holidays were split over three weeks in different regions didn’t really help as this means corporate and events were limited to only two weeks in April instead of three.

“But there are some positive things happening, as long as our businesses are able to keep going long enough in order to be able to benefit from them.

“The recent re-opening of the Bristol Beacon entertainments venue has been positive, and we warmly welcome news that the Bristol Balloon Fiesta is returning this year, as this always brings a huge number of visitors to the city.

“We were thrilled to learn that Ashton Gate Stadium has some big concert plans again, so there are plenty of causes for cautious optimism, but it would be even better if could finally get the helping hand from Government that we have been calling for, for such a long time.”

The White Horse In Disley Re-Opens With New Business Partners The White Horse pub in Disley, is re-opening with the arrival of new Business Partners, husband and wife team Geof and Diane.

Taking the reins from Robinsons Brewery, the couple bring with them over 50 years of experience between them in hospitality and a passion for delivery exceptional service.

Geof and Diane met in 2007 at The Plough & Flail a popular gastro pub in the heart of affluent Cheshire and both were an instrumental part of its success, Diane as Assistant Manager and Geof as Junior Sous Chef.

Geof will be Head Chef, creating a fresh, seasonal, varied food offering that will delight the taste buds. He said: “Cooking has always been my passion! My speciality is a cracking Sunday Roast, with an exceptional gravy people have literally sat and drank from the jug!!

During furlough, Geof and Diane along with their niece created a business called Roasties Takeaways, serving local residents of Wilmslow and beyond with their takeaway Sunday Roasts during what was a difficult time. It became extremely popular amongst locals, and was very successful. Those customers along with their loyal following from previous employment are excited to visit the White Horse to taste one of his Sunday Roasts again.

Diane will be out front doing what she does best. A highly experienced customer service professional, with a background in aviation and hospitality. She sets extremely high standards for both herself and her team to deliver a complete service journey for the White Horse customers from the ‘first hello’ to ‘thank you and look forward to seeing you again’.

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CLH Digital

Issue 209

How Voltage Optimisation Can Ease Pressure Of Energy Costs For The Hospitality Sector

By Wayne Cramer, Chairman, GWE Group (https://gwenergy.co.uk) With 85% of hospitality businesses confirming that rising energy bills are a great worry, many are looking for ways to reduce costs without affecting the level of service and comfort they provide customers. Voltage optimisation (VO) is one solution that is proving successful for businesses that are implementing it, but there is still a high number of organisations that are unaware of how the technology works and how it could help them.

WHAT IS VO? Electrical equipment in the UK is designed to work at 220 volts, but the national grid can supply businesses and homes with up to 253 volts. Not only does this waste energy, but it can overload electrical equipment, significantly reducing the product’s lifespan and increasing maintenance needs. This is where VO comes in.

VO reduces the voltage levels supplied to electrical equipment, ensuring their individual optimum voltage is provided whilst preventing overloading devices, which can potentially cause burnout or faults. For businesses like hotels, restaurants and bars that use a high level of energy on everything from appliances to heating and lighting, VO offers multiple benefits; it reduces wasteful energy consumption, improves energy efficiency, cuts carbon footprint, reduces downtime and costs associated with equipment maintenance, and saves money on energy bills.

VO IN ACTION One business that has started to roll VO out across its property portfolio is Ashley Hotels, which has more than 23 years’ experience in developing and managing hotels.

Having already installed voltage optimisers in several of its other premises, Ashley Hotels tasked VO reseller Optimized Energy with finding the best solutions for two more of its properties - the Mercure Salisbury White Hart Hotel and the Aparthotel Farnborough SACO, four-star establishments which offer high end accommodation with a level of guest comfort that can’t be compromised. The business’ aim was to reduce energy consumption, lower energy bills, and minimise its impact on the planet without negatively impacting guests’ experiences.

On top of this, with hotel owners and investors required to follow initiatives and regulations that promote energy efficiency and reduce carbon emissions – notably The Energy Savings Opportunity Scheme (ESOS), the Carbon Reduction Commitment (CRC) and the Minimum Energy Efficiency Standards (MEES) – it was vital that the solutions supported Ashley Hotels to meet these requirements.

After the VO products were specified and installed at each hotel, the benefits were soon realised, as Alim Alim Hirji, Director at Ashley Hotels, explains: “Voltage optimisers were installed in our properties due to their energy saving capability and the potential for extremely quick payback. Across our group, the numbers speak for themselves.”

Following the installation at the Mercure Salisbury White Hart Hotel, the business reported a 10% reduction in energy consumption, saving £19,000 in energy costs per year, representing a payback on its VO investment of just 7.3 months.

It was similarly good news for the Aparthotel Farnborough SACO, which reported a 12.5% reduction in energy consumption, saving £38,000 reduction in energy costs per annum, achieving a 6.5-month payback on its VO investment.

Hirji added: “The installation of voltage optimisers in future properties we operate will be a no brainer.”

Other brands in the hospitality industry such as Holiday Inn and Mitchells & Butlers have also installed voltage optimisers, with the latter recently undertaking the UK’s largest roll out of VO, working with reseller Powerdown220 to install the technology at 1,123 of its sites.

TAKING ADVANTAGE OF VO For hospitality businesses that are interested in finding out how VO could help them, their first step should be to work with a reseller, such as energy efficiency consultants, facilities managers, electrical contractors or energy management companies. Working with a reputable VO manufacturer, they will carry out surveys and deliver a report to calculate how much you could save if VO was installed, as well as specify what solutions would be most effective. Installation can be quick, with regular reports following to illustrate energy and cost savings.

It’s estimated that just 50,000 business properties in the UK have VO fitted, with a further 2.5 million potential business properties that would be suitable for the technology. In sectors such as hospitality where rising costs continue to put the pressure on businesses, VO could be a solution that more than helps them keep the lights on – it can help them operate and grow as a more sustainable and profitable business well into the future.

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.

Chestnut Expand Norfolk Footprint The Lifeboat Inn and The Chequers Inn in the North Norfolk coastal village of Thornham have become the latest acquisition for Chestnut, East Anglia’s fastest-growing hospitality business.

Building community around our properties is a huge priority for us which we tend to do through The Giving Tree – our charitable foundation – as well as ‘loyal local’ cards and winter coffee and cake mornings.

The acquisition accelerates Chestnut’s foothold in the region, through the addition of a further 28 bedrooms – with the opportunity to add more. A 27% increase in the number of overnight stays going into 2023, according to data from Visit North Norfolk, highlighted increasing demands from tourists for accommodation in the area.

We take our role as a significant regional employer (excess 200 people) seriously and are keen to develop strong relationships with those promoting North Norfolk as the go-to destination. I have known both these pubs for many years and feel privileged that Chestnut has the chance to be part of their future.”

The Group recently hired Rob Spillings as Head of Operations Norfolk to help drive the expanding business. The Maltings, Chestnut’s largest development project to date – a 28 bedroomed hotel in Weybourne (near Blakeney) with a barn style restaurant and bar overlooking the sea will open in summer 2024.

Founder and Managing Director, Philip Turner, said of the new additions “We acquired our first property in Norfolk one week prior to lockdown, not an ideal start to the journey. During Covid we acquired five assets to capitalise on the growth of tourism in the region and the more permanent “work from home” lifestyle.

In 2018 Chestnut acquired Suffolk coastal properties – The Ship at Dunwich and The Westleton Crown from Agellus (the vendor).

Following that transaction, it was a seamless transition for team and guests – with both pubs going on to receive significant investment.

“Agellus and Chestnut have a proven track record of business activity in past years. As a board of Directors, we share the belief that this will enable the further development of the team and the Norfolk business itself. It has been a privilege for the Harrod family and the team to be part of two iconic establishments for the past nine years and we thank all the team for their dedication.” Agellus said of the sale.

Hospitality Venue Takings up 52% Across Easter Bank Holiday Issue 209

The hospitality sector enjoyed a significant uplift as research by London-based fintech SumUp (www.sumup.com), revealed that the Easter Bank Holiday boosted takings for UK hospitality venues.

With news of inflation in UK shops dropping to its lowest level in two years (https://www.theguardian.com/business/2024/apr/02/inflation-in-uk-shops-drops-to-lowest-level-in-two-years), SumUp’s data suggests of the Easter Bank Holiday provided UK businesses a welcome trading boost, with sector-wide takings increasing nationwide by 26% when compared to the weekend previous, and increasing by 52% when looking specifically at pubs, bars and clubs.

Data on SumUp card readers from 29th of March - 1st of April 2024 compared to 22nd of March - 25th of March 2024 (Friday to Monday previous) showed that: • There was a sector-wide increase in takings of 26% • Pubs, bars and clubs saw a 52% increase in takings

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• Restaurants and cafes saw a 26% increase in takings • Recreation businesses, such as sports teams, saw a 61% increase in takings, with the return of the Premier League boosting venues • Outdoor markets saw a 27% increase in takings • Cinemas and music venues saw a 20% increase in takings Corin Camenisch, Product Marketing Lead at SumUp comments: “It’s great to see the positive effect bank holidays can have on UK businesses after what has been a difficult period for traders across the nation. The news of retailers lowering prices in order to tackle inflation seems to have come at perfect time for consumers, who took the opportunity to enjoy the rarity of British sunshine and support the highstreet.

Recreation business, such as sports teams, were boosted by the return of Premier League football after the international break, and other sporting events such as the annual boat race between Oxford vs Cambridge would have also helped hospitality venues along the race route and across the country.”

Soho’s Admiral Duncan to Host Commemorative Event in Honour of 25th Bombing Anniversary On Tuesday, 30th April from 5pm, the Admiral Duncan in London’s Soho is welcoming the LGBTQ+ community, regulars, locals, and allies to the venue to join its celebration of life and to commemorate its history.

With great pride, the Admiral Duncan rebuilt itself and to this day remains an integral part of Soho’s cultural fabric and an important venue for the LGBTQ+ community and beyond within London’s nightlife scene.

25 years ago, the Admiral Duncan was at the centre of a three-part extremist bombing. The one-man campaign intended to stir up ethnic and homophobic tensions and the tragedy sent shockwaves through the nation. However, the event marked an important and positive shift in the relationship between the LGBTQ+ community and the Metropolitan Police force who compassionately dealt with the aftermath of the scene.

On 30th April, the Admiral Duncan team invites guests to join them at the venue from 5pm to commemorate the occasion and celebrate the growth in acceptance and support the community now has. At 6pm a service at St Anne’s Churchyard will be held to remember those who lost their lives before returning to the Admiral Duncan to raise a glass to those who were affected. The pub will also be putting on an evening of Cabaret in honour of the community.

As the nation reeled in shock, the London community rallied together, and a huge meeting was organised in Soho Square on the Sunday following the attack and was attended by people in their thousands. Among the impassioned speeches was the Metropolitan Police Assistant Commissioner, who led the search for the perpetrator and who ensured those taking witness statements and gathering evidence were all LGBTQ+ members of the police force. This marked one of the first displays of unity and understanding between the LGBTQ+ community and the police force in London.

At the Admiral Duncan there is a memorial chandelier with an inscription and a plaque in the bar to pay respects to the people that lost their lives and were injured in the blast.

The Admiral Duncan is part of a 17 site LGBTQ+ group of pubs in London that was recently celebrated for raising a phenomenal £60,000 for Stonewall Housing, a UK based charity dedicated to supporting thousands of LGBTQ+ people across the nation to access safe housing when they are facing homelessness.

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Five Ways to Increase Venue Bookings This Summer Season 14

CLH Digital

Issue 209

By Jack Sheldon, managing director, VenueScanner (www.venuescanner.com) Venue bookings are the lifeblood of hospitality businesses, from quaint countryside inns to grand urban event halls. And so in today’s market where consumer spending is down and competition is high, developing robust strategies to generate interest and guarantee booking all summer long is absolutely crucial.

At VenueScanner, we work with a wide range of venues across the UK to do just this. Here’s what we recommend:

UNDERSTAND YOUR AUDIENCE A well-executed approach to driving bookings can make the difference between a flourishing establishment and one that falls behind. But before you do anything, identify your ideal target market and then research everything about them.

Are you looking to host corporate events? Is your venue well-suited for weddings? Or would you prefer to host smaller events like birthday parties instead? Once you know your audience, you can focus your event venue marketing on the right people. Understand what they care about, what their typical budget is and where they hangout online and then build a marketing plan to target them with content they care about.

IMPROVE YOUR SEARCH ENGINE OPTIMISATION If you’re not visible in Google’s search engine results pages (SERPs), you are automatically missing out on a whole host of potential customers so invest in boosting your online presence.

As well as ensuring your site is technically set up to appear in the SERPs, start creating a regular stream of high quality and appealing content such as blog posts and videos showcasing what you offer, as well as useful information for potential customers. Optimising your website for local search is crucial, so make sure you’ve updated your Google My Business profile and make sure the content on your site is properly optimised by using targeted keywords for specific search terms relating to what do and where you are.

And don’t forget that social platforms, most notably Tiktok, are often the first port of call for Gen Zers so ensure your social profiles are also properly optimised and regularly populated with content that showcases what makes you special and why customers should come to you over your competitors.

BE SMART WITH YOUR DIGITAL ADVERTISING Whether it’s promoting special offers, showcasing unique experiences or highlighting amenities, digital advertising can help you reach a much wider audience than your organic channels allow. With the right paid social and Google PPC strategy in place, you can enhance your online visibility, attract more customers and ultimately drive revenue.

However, in a competitive market like hospitality, acquisition costs are rising steeply so be smart about where you are investing your digital marketing spend. Think about who you are targeting and which platforms they are most active on and then what kind of content resonates best with them. Only then can you build a successful and cost effective advertising campaign.

HIGHLIGHT POSITIVE EXPERIENCES AND TESTIMONIALS Showcasing positive feedback is the best way to build trust with potential customers. Encourage satisfied customers to leave a review if they’ve enjoyed an event at your venue. Incorporate these reviews into your marketing materials and share them on your website and social media platforms. They don’t just reassure prospective clients, but also offer invaluable feedback to refine and customise your services.

It’s also essential to demonstrate your venue’s success through photos and videos of past events so people can envision the space filled with activity and enjoyment. Authentic images capturing guests having a great time are invaluable.

OFFER SPECIAL DEALS AND PACKAGES Venues that offer special promotions and packages for group bookings often enjoy higher occupancy rates.

Promotions can range from inclusive food and beverage options to Daily Delegate Rates (DDR) for corporate events. These offerings make your venue more appealing by offering financial savings and simplifying the booking process.

People always seek good value, so consider bundling services or products. Creating special menus for specific seasons or trends, like Dry January or Veganuary, can further persuade customers to choose your venue.

Ensure your packages are visible on your website or provide links to detailed brochures.

By really understanding your target audience, investing in your SEO and digital advertising strategies, highlighting positive experiences and offering regular deals, you will enhance your venue's appeal and boost bookings while significantly increasing revenue and staying ahead in the fiercely competitive hospitality industry.

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 45degree 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.

Gordon Ramsay Firm Secures Court Possession Order For Squatter-Occupied Pub Gordon Ramsay’s eponymous company Gordon Ramsey Holdings International has secured a High Court order for the possession of his London pub which is occupied by squatters.

A group of people, calling themselves Anarchist Association locked themselves inside the Grade II-listed York & Albany hotel and gastropub situated just outside Regent’s Park last week, setting up an “autonomous cafe” inside the building, called Camden Art Cafe, pledging to serve free food to the local community, however they have since announced that the café is closed.

In a statement Anarchist Association said: "This swanky building has been left empty for years, even though Camden has some of the worst levels of rough sleeping in the country.

"Some of these rough sleepers decided to take their right to housing into their own hands."

"The fact that the chef was able to obtain the order that quickly shows that the legal system is designed for the rich. It has nothing to do with justice.

"Laws won't help us, politicians won't help us. They only serve the wealthy and powerful. Only we can help ourselves. If people are not allowed to survive, they will take action to do so. All evictions are violence. But that won't stop us from squatting and we hope our actions will inspire others to take back control of their

lives."

Earlier this week, lawyers for Gordon Ramsay Holdings International Limited (GRHI) told a judge it had an “immediate right to possession” of the pub and asked for an order to re-take the property amid a “risk of public disturbance”.

Judge Simon Brown granted the order at a short hearing in London.

Timothy Foot, representing GRHI, which counts chef Ramsay as one of its directors, told the court that squatters had been served legal papers via email and in physical form.

Mr Foot said that GRHI “remains the leaseholder of the property, notwithstanding that it has ceased trading at the premises”.

Last week, the Metropolitan Police said in a statement: “Police were made aware of squatters at a disused property in Parkway, Regent’s Park, NW1 on Wednesday, April 10.

“This is a civil matter and so police did not attend the property.”

In 2007, film director Gary Love bought the freehold of the former 19th century coaching inn, and then leased the property to Mr Ramsay on a 25-year term with an annual rent of £640,000.

Image © Copyright Sheila Madhvani and licensed for reuse under this Creative Commons Licence.

Issue 209

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A Positive End To Quarter 1 For The UK On Trade Oxford Partnership’s On Trade Tracker has revealed that that Easter drove some cheer for the UK hospitality industry, finishing the first quarter of the year on a positive note.

Food Pubs drove this growth with +33% more footfall than a year ago. Other star performers were Bar & Kitchens, where Brunches and Ultimate Roasts have been attracting +31% footfall. Suburban outlets were key to this growth +32% with City Centres behind the pace at +14% vs. 2023.

In the four-week period to 31st March, volumes grew +2.4% vs. the same period last year, as consumers celebrated an earlier Easter than 2023 as well as the Six Nations, and a multitude of big Football fixtures. Over the Easter break, Suburban outlets alone saw sales grow by +7.2% in Week 14.

March’s consumer spending on overall Eating & Drinking saw stronger growth than in February, at +2.6% compared to +2.1%. This was driven by consumers gathering to watch the Six Nations and FA Cup fixtures, and to celebrate St Patrick’s Day. Pubs & Bars drove the growth +3.2% whilst restaurants continued to decline -12.6%. For restaurants the issue continues to be the decline in footfall with transaction volumes -15%, compounded by the declining length of the

And that’s not all the good news! Outlet closures slowed in the 4 weeks to only 0.1% compared to -2.4% in February.

Plus consumer footfall also showed growth +1.7% year-to-date and we can see a +3% growth over the latter part of the week in Pubs & Bars.

Consumer Dwell time continued to grow +4.9%, again driven by Pubs & Bars +6%, which we are also seeing in the latest Barclays Consumer Insight.

When it comes to the days that have delivered the best results for the on trade, Sunday was the BIG winner for consumer footfall with a huge increase of +23% vs. 23.

consumer visits -5.2% per occasion.

From a category perspective, in the 4 weeks we can see that draught Beer & Cider volumes grew +0.7% and year to date +2.3% driven by a welcome return of volume to City Centres and especially London. Stout continued to drive growth +9.6% YTD as well as World Lager +7.3%.

So, all in all, a very healthy end to the first quarter of the year for the UK on trade!

Laine Brings Augmented Reality Experience to Brighton’s Iconic Spiegeltent Brighton-based pub company and craft brewer - Laine - has forged a unique partnership with immersive experience studio Pixel Artworks to bring Pixel’s ground-breaking AR experience The Butterfly Trail - to Brighton’s Spiegeltent festival, which takes place throughout May. Brighton’s famous pop-up festival, based in Old Steine Gardens, has been an essential fixture in the city’s calendar since 2013.

Laine and its partners host the month-long event throughout May, which provides a unique space for festivalgoers to enjoy great food, drink and entertainment in the May sunshine.

This year, the Spiegeltent programme will feature an augmented reality (AR) experience currently wowing audiences at London’s Outernet on Tottenham Court Road. The Butterfly Trail promises to add a touch of wonder, magic and immersion to the festival’s already exciting entertainment line-up. Set within an eight-meter, 360° sphere, visitors to the Spiegel Gardens will be transported to a magical glasshouse, where they will be guided through a botanical haven to interact and explore the wonder of colourful digital butterflies as they flutter around their heads and land on the palm of their hand, all enabled by a smartphone. This natural wonder is brought to life with visual rendering and the smart use of Unreal Engine to create the content on the complex dome canvas.

Speaking about this year’s Spiegeltent, Laine’s Co-Founder and CEO, Gavin George, said: “It’s been an hon-

our for Laine to bring the Spiegeltent festival to Brighton every May for the last 11 years. It’s hosted some brilliantly entertaining shows in its venues - from grassroots artists to internationally acclaimed acts - and it’s delivered some excellent food, drink, and festival fun for everyone visiting the city for England’s foremost arts, fringe, and music festivals.” “ This year’s Spiegeltent lineup will be as compelling as ever, but it will be taking an unprecedented leap forward with the addition of an AR experience to the programme. Laine is hugely excited to work with Pixel Artworks to bring The Butterfly Trail to Brighton.

It’s a first for both of us to deliver this at an outdoor event like the Spiegeltent, but important for us to be showcasing the future possibilities of pub-based entertainment, something Laine has become well known for since it opened its first pub in Brighton in 1997.”

Riaz Farooq, Senior Creative Director for Pixel Artworks, commented: “It’s been amazing working with Laine and being able to bring this magical immersive experience to a new audience of families and festival goers. Creating the content in a 360° format opens a much wider use of The Butterfly Trail experience, and people can feel fully surrounded by the butterflies. It’s exciting to see the first rollout of our licensed art, cultural and purpose-driven experiences, Originals, after the success of The Butterfly Trail and our partnership with The Outernet. I can’t wait to see the response it gets from everyone visiting.”

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More Than Half Of Bar-Goers Actively Avoid Venues Without Inclusivity Policies After Experiencing Discrimination CLH Digital

Issue 209

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

Two Michelin-Star Chef Shares His Top Tips Ahead Of Toque d’Or Grand Finals There are just days to go until the Grand Finals of Nestlé Professional’s prestigious Toque d’Or competition. And award-winning chef and judge, Tommy Banks, has offered last-minute advice for the 12 budding chefs and restaurateurs competing for the grand prize.

As the finalists prepare to go head-to-head, Tommy shares his five top tips to help them excel under pressure and make the most of the transformative, week-long experience:

1. STAY ORGANISED AND FOCUSED: “First and foremost it’s all about maintaining your composure. And nothing helps more than staying organised and focused on the job at hand. Remember to stick to your usual methods and stay disciplined, while always taking a moment to think through your approach. This time you invest will pay off in your work.”

2. SOAK UP THE EXPERIENCE: “Toque d’Or opens doors to extraordinary experiences and expert mentoring. Whether you win or not, there will be so many learnings that help you come out of this experience stronger. And you will gain so much experience, that I can promise, so it’s a ‘win-win’ situation.

3. DEMONSTRATE YOUR PASSION AND DETERMINATION: “It’s what stands you out from the crowd. And in our dynamic industry, a good work ethic and a positive attitude really does make a huge difference. But don’t ever forget to be your true authentic self – your personality is what makes you unique and it’s what sets great chefs and restaurateurs apart.”

4. EMBRACE THE NETWORKING OPPORTUNITIES: “While you might have to step outside of your comfort zone, the competition offers fantastic opportunities to meet new people. This is a rare opportunity, so seize it by networking with your fellow contestants and judges. You never know, these connections can become invaluable as you advance in your career.”

5. ENJOY AND TAKE CARE OF YOURSELF: “Most importantly, enjoy yourself. Although finals week will be nerve-wracking, especially the Fine Dining Challenge, the experience of doing a good job and putting smiles onto people’s faces makes you feel great. That’s what is unique about hospitality – so don’t forget that and be present in those moments. It’s also just as much about self-care. So prepare as much as you can to ease the nerves and ensure you get plenty of rest and sleep in-between the challenges. It can work wonders for performance!”

The Finals will comprise a series of action-packed challenges built around the competition’s overarching theme of sustainability, covering topics such as locally sourced produce, regenerative agriculture and how hospitality plays an important role in supporting communities. Competitors will get the opportunity to hone their skills while exploring the latest culinary trends and learning about farm-to-fork dining.

Joining Tommy on the judging panel for Finals Week will be winner of the 2023 Gold Service Scholarship and footman at The Royal Household, Jupiter Humphrey-Bishop. The Finals will also comprise a mix of judges from Nestlé Professional and former Toque d’Or competitors – both finalists and winners – providing a platform for them to continue to develop their knowledge and also pass on their advice to this year’s competitors.

Culinary Creativity: The Latest Gimmick Or A Modern Hospitality Staple?

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CLH Digital

Issue 209

By Jack Lander, Founder of Pizzarova (www.pizzarova.com) Fast-food chain, Domino’s, has recently launched its new lasagne and carbonara flavour toppings – putting an unusual end to what now seems a pretty-plain pineapple-on-pizza debate. Despite mixed reviews, these atypical menu items have certainly taken the internet by storm, discussions ablaze with astonishment and excitement.

The unconventional choices follow earlier, 2023 efforts to generate Eurovision toppings for each nation using AI – leading to the creation of a roast-beef-dinner pizza for the UK, a bratwurst pizza for the Germans and a coq-au-vin pizza for France.

Meanwhile, Coca-Cola is ready to launch yet another flavour, after a series of experiments with hints and twists. It’s all part of an effort to capture the hearts and tastebuds of younger generations – with the spiced addition claimed to taste more like raspberry than the chilli peppers conveyed.

According to Coca-Cola’s North American Marketing Chief, Shakir Mon, it’s because consumer palettes are changing – and the drinks company sees an opportunity in that. But is there more behind the latest trend in taste innovation? And more importantly, is this just a gimmick to spark temporary peaks in sales – or a trend that’s here to stay?

A CULTURE OF EXCLUSIVITY Exclusivity appears to be one of the major draws behind these out-of-the-box offers. Take, for instance, Coca-Cola’s limited-edition Happy Tears flavour, launched solely on TikTok on the 17th of February, in the US and UK. Designed to celebrate Random Acts of Kindness Day, the salty yet peachy beverage captures the taste of happy tears that strangers’ generosity is said to inspire – encapsulating the trending mood of the brand’s new target demographic, typically expressed through emojis. It’s a bold and ingenuous marketing move – particularly when followed by a range of exclusive merchandise.

ESCAPING THE RULES Far from limited to bids for profit and visibility, however, culinary creativity is emerging as a norm across all areas of catering and hospitality.

making catering to weird and wonderful menu requirements a great way for restaurants to add value.

THE POWER OF SOCIAL Social media has furthermore made food an integral part of online sharing – and the more unique a dish is, the more people will want to talk about it. This not only benefits restaurants, which can quickly go viral, but also benefits the original poster, who will garner more likes – explaining why ‘quirky’ will always be trending.

SELF-EXPRESSION Flavour experimentation is also becoming a form of self-expression, with consumers now demanding customisable options to satisfy their cravings. In fact, Technomic research has revealed that 65% of customers like trying new flavours from time to time and 62% feel the ability to modify their order is important when visiting a fast-casual dining establishment.

Adding new flavours is therefore a good way to increase both customer visits and spend – particularly as the same Technomic research found that 73% of consumers are more likely to visit a restaurant that offers new things and 66% are willing to spend more on peculiar items. It seems variety is, indeed, a vital part of customer engagement.

Embracing new tastes and fresh ways of thinking To this end, keeping up with new trends is essential to remaining relevant in the competitive hospitality industry. So, as consumer preferences evolve, restaurants must adapt accordingly, demonstrating a commitment to both customer satisfaction and innovation.

To incorporate experimentation into their culture, without losing their core essence, restaurant owners must encourage collaboration amongst staff and chefs, to brainstorm and test new flavour combinations and ideas. Likewise, they must conduct regular customer surveys and tastings, gathering feedback on experimental dishes.

FINDING BALANCE More importantly, however, they must emphasise a balance between innovation and maintaining the core menu items that are central to their establishment’s identity. For instance, whilst its fun to taste the latest desert or limited-time menu item at McDonald’s, most people will agree that the removal of the chain’s iconic fries would be a huge mistake. Likewise, a pizzeria known for its traditional bases and famous Italian flavours shouldn’t venture too far away from its roots, adding a few complementary items to spice up its regular menus, rather than replacing its existing identity and offers completely.

Nowadays, anything goes, whether it’s a combination of sweet and savoury in one dish, different tastes and textures from around the world – made popular by TikTok – or classic dishes with an unexpected twist. There are clear social motivations behind this, with new foods and drinks providing people with a form of escapism and adventure amidst the mundane realities of their daily lives.

This serves to ensure that loyal, elderly or less adventurous customers are not alienated. Remember, certain demographics have less of a propensity for experimentation, including traditional thinkers or neurodivergents’, who may prefer their ingredients not to be touching. This is where customisation becomes so relevant, especially for restaurants looking to foster inclusivity. Consistently delivering on core values, quality and service will always be most important.

In a cost-of-living crisis in particular, people want a break from the norm and don’t want ordinary dishes they could make themselves at home if they’re going to part with their hard-earned cash. This ties into the idea that young people now look to eating out as an experience rather than just fulfilling a basic human need,

It’s all about creating a supportive environment where creativity and individuality are valued and leveraged as business tools, allowing chefs to express themselves when cooking and customers to express themselves in their menu choices – provided that it aligns with the overall brand.

Stonegate’s Property Team to Tackle Snowdon for Charity This summer, 26 members of Stonegate Group’s property team will be undertaking the challenge to climb Snowdon, the highest mountain in Wales, for the group’s dedicated charity, Motor Neurone Disease Association (MND Association).

longest route to summit which stretches 14.5km with a 3,199 feet ascent.

The Snowdonia National Park Authority classifies Llanberis Path as a hard and strenuous route and the terrain includes steep hills, uneven footing and sections of scrambling.

Stonegate’s property team are located across the UK and will come together on 3rd July to take on the challenge which has been spearheaded by Head of Property, Jonathan Guise.

Andy added: “It will certainly be a challenge to climb Snowdon, but we’ve got a determined team who are dedicated to the cause.”

Andy Cavanagh, Director of Property at Stonegate commented: “MND Association and Stonegate have a longstanding relationship and the team are always looking for creative ways in which to fundraise for this worthy cause. I’m proud that we have rallied 26 willing volunteers for our Snowdon hike challenge and we’ve been amazed by the funds raised so far.”

The group of walkers will be taking the Llanberis path up Snowdon, the

The Summer of Love

Something about spring and summer makes the season perfect for getting back into the dating scene, whether it’s the hot weather or the brighter evenings. We conducted a survey to see how hospitality businesses can use music to enhance first dates and create a much calmer atmosphere. The survey results give us insight into what music people want to hear on a first date. Whether you’re a café or pub, there’s a genre of music suited to your venue that’ll create a memorable atmosphere for those nervous first daters.

The survey shows that around 61% of people prefer there to be music playing in the background on their first date as it can help them to relax (64%) and reduce awkwardness (57%) as music is a helping hand for breaking the ice (42%). Music can be a great way to start conversation with 33% agreeing it’s a good talking point and puts them in a much happier mood (34%) *.

Working with our neuroscientist Dr Julia Jones (AKA Dr Rock) said: “studies show that our brainwaves often synchronise to the music we hear. This means that you can use slow, relaxing music to slow your brain-

MND affects the nerves known as motor neurones that are found in the brain and spinal cord. These neurones are responsible for muscle function and the disease can lead muscles to weaken, stiffen and waste, which can affect how you walk, talk, eat and drink. At any one time, there are up to 5,000 individuals living with the condition in the UK. The MND Association helps those dealing with their diagnosis to manage their symptoms and improves their access to care and research in England, Wales and Northern Ireland. waves and enter relaxing brain states.” So, when the first date nerves kick in, they can really let the music do the talking!

We asked these UK singletons which genre of music they prefer hearing on a first date in different venues and the results show: • Bars should bop to pop (47%) • Pop music in a pub (48%) • Restaurants should add chill out music to the menu (63%) • Cafes should look to play chilled-out tunes (55%) Not only can using music in your business help set the scene for first dates, but having background music as an aid to create a positive and relaxing atmosphere could result in those customers having a memorable experience which in turn, can help create customer loyalty with future visits.

See the advert on the facing page for further information. *A survey commissioned by PPL PRS of 1000 UK respondents by Attest in June 2023

Speaking of Compliance in Allergies... In Light of Allergy Awareness Week 20

CLH Digital

Issue 209

Ed Heaver is a retailer-turned-auditor and co-founder and CEO of Serve Legal (www.servelegal.co.uk) As the curtains rise on Allergy Awareness Week, 22 – 28 April 2024, we’re taking this opportunity to shed some light on the varying rates of compliance across the allergen spectrum. Allergy management isn’t a mere legal obligation for retailers, it’s a moral imperative – a duty to safeguard the health and well-being of every consumer that walks through the doors of a restaurant, the aisles of a supermarket, or orders food that comes from the kitchens of food retailers.

Recent audits from the UK and Ireland age-verification and compliance testing service, Serve Legal, has revealed allergen awareness isn’t a rosy picture after all. Their pass rates (instances where undercover auditors were offered allergy information) for 2024 so far show an 11% dip from their audits in the previous year. Their findings also reveal that while the overall compliance rate stands at 68%, there are alarming variations when it comes to specific allergens.

The audits examined and compared compliance rates for various allergens, namely – peanuts (63.5%), dairy products (51.6%), and gluten (47.9%). While each allergen presents its own set of challenges and health risks, determining the significance of specific allergens should ultimately be left to the discretion of consumers. Take the case of Owen Carey, as an example. On the night of his death in London (2017), his medical reports suggested that Carey had been exposed to multiple food allergies including spices, peanuts, milk and wheat. Despite receiving assurances from the menu and staff regarding allergen-free options, the chicken burger he consumed had been marinated in buttermilk, to which he was highly allergic.

Since then, the Carey family has been campaigning for a change in legislation. Amongst their list of proposals is the mandatory use of standardised labels for the fourteen regulated allergens on restaurant menus, as well as the requirement for servers to proactively engage in conversation with customers about their allergy needs. This goes to the point that the severity of customers’ allergies is at their discretion, and as responsible retailers in the industry, businesses must support compliance with these revised recommendations and possible future regulations.

WHAT IT MEANS FOR CUSTOMERS

For customers dealing with food allergies, dining out can feel like navigating a minefield. That’s why clear communication and a proactive approach are essential for a safe and enjoyable dining experience. Here are five practical tips for customers managing food allergies while dining out/ordering in: 1. Do your research: Before choosing a restaurant, check their menu and allergen information online. Look for establishments that have clear labeling or allergen menus available.

2. Communicate your allergies: When making a reservation or upon arrival at the restaurant, inform the staff about your food allergies. Be specific about the allergens you need to avoid.

3. Ask questions: Don’t hesitate to ask detailed questions about ingredients, cooking methods, and potential crosscontamination risks. It’s better to be safe than sorry.

4. Be vigilant: Even if a dish seems safe based on the menu description, double-check with the server or chef to ensure it doesn’t contain any hidden allergens.

5. Trust your instincts: If something doesn’t feel right, or if the staff seems unsure about allergen protocols, don’t take any chances. It’s okay to choose another dish/restaurant where you feel more confident about your safety.

WHAT IT MEANS FOR BUSINESSES For retailers, managing allergies is both a legal and a moral obligation. Failing to do so not only risks fines and legal repercussions but also damages the reputation of the business. Here are some practical things retailers can do to mitigate the risk or allergic reactions: 1. Train staff: Ensure that all staff members, including kitchen staff and servers, receive comprehensive training on allergen awareness, handling, and communication protocols.

2. Clear labelling: Implement clear and accurate allergen labelling on menus and food packaging to help customers make informed choices. Consider using standardised symbols or color-coding to indicate allergen-free options.

3. Test compliance: Regularly test and assess compliance with allergen management policies and procedures.

Conduct internal/third party audits and inspections to uphold standards and promptly address any areas for improvement, ensuring the ongoing safety of customers and adherence to regulatory requirements.

4. Stay informed: Stay up-to-date on the latest research, regulations, and best practices related to allergy management.

"Times have changed, and compliance is now more critical than ever before. Having lost my pub license due to non-compliance, I’ve experienced firsthand the consequences of failing to adhere to regulations. The consequences of negligence can be devastating on both ends, and it's something responsibility retailers cannot afford to overlook," emphasises Ed Heaver, co-founder and CEO of Serve Legal.

New Opening: Glasgow’s Glaschu Restaurant To Open Second Site In City Centre Inn opened for business in the 1740s, and it has records of the game being played there since it opened.”

A Shepherd Neame pub in Canterbury is now home to a Blue Plaque commemorating where the Canterbury and District Bat and Trap League was founded in 1922.

He added: “Canterbury had very few of the famous Blue Plaques, despite having been home to many interesting and important people. We were delighted to receive a nomination from Shepherd Neame to include Mr Humphreys in our bid to recognise those connected with the City who deserve to be remembered and commemorated.”

Britain’s oldest brewer has worked closely with The Canterbury Society to arrange for the plaque to be established at Ye Olde Beverlie to celebrate the part it played in the sport’s history.

The groundwork for the quintessentially British sport was laid in a meeting held there on Thursday, September 22, 1922.

General Manager Scott Senior said: “Bat and trap is still alive and kicking at Ye Olde Beverlie! We are honoured to be able to commemorate its beginnings here, and it is fitting that we are able to do so where it is still being enjoyed – and will be for years to come.”

Thought to be the forerunner of cricket, it was there that founder of the Canterbury and District Bat and Trap League, Robert William Humphreys, laid the groundwork for its establishment.

Mr Humphreys – known as Bill – defined the standard size of equipment and pitches, before petitioning pub landlords to create spaces ahead of the inaugural season in 1923.

Shepherd Neame held a successful centenary celebration at Ye Olde Beverlie in 2022, which included the chance for guests to try their hand at the game in the pub garden where it was first played.

Deputy Chair of The Canterbury Society John Walker said: “The game of Bat and Trap is something of a Kent tradition and it is believed that the game’s ancestor was first played in the 14th century. The Beverlie

Canterbury and District League Press Officer Jakey Janes said: “We are thrilled that Bill Humphreys has been honoured with a Blue Plaque at the home of bat and trap.

Bill worked tirelessly for 33 years to put bat and trap on the map, and it’s fantastic to see this recognised.

“The Canterbury and District League began with five teams, including one at the Beverlie, and Bill’s work helped the sport grow in popularity. It’s been great to work with Shepherd Neame to help invigorate this competitive pub sport once again.”

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modular cold rooms & ice makers are designed and manufactured to the highest standards to withstand the demands of the commercial catering environment.

Porkka manufacture a wide range of standard refrigerated products, and, importantly, we can design and build bespoke solutions for any application from HORECA to Pharma. These capabilities, allied with our unique patented cam-locked PIR solution have seen the Porkka Group go from strength to strength.

NTIA Says Brixton Academy Reopening Marks New Era of Crowd Safety Within Performance Spaces 22

CLH Digital

Issue 209

Ahead of the Re-Opening of the Brixton Academy this evening more than a year after being closed Michael Kill CEO NTIA says: "We are pleased that the Brixton Academy will finally be able to open its doors this evening for the first time in over a year, with a comprehensive safety plan and extended licensing conditions which have been agreed by authorities to safeguard future events within this iconic building.”

to which our heartfelt condolences remain with their families and friends.”

“It is important to recognise at this point the immense efforts made by all parties to ensure a safe and successful reopening, as well as establishing a new operating best practice for safety within licensed and performance spaces across the UK.”

“Today is also a testament to the potency of collective action and the enduring passion for live and electronic music culture, and we are indebted to each and every individual who signed petitions, participated in meetings, and voiced their support through various avenues.”

“We also recognise the profound responsibility that accompanies this, and acknowledge the tragic events of December 2022 which resulted in the loss of two amazing individuals, Gaby Hutchinson & Rebecca Ikumelo,

“As the venue embarks on this new journey, we eagerly anticipate it welcoming music enthusiasts, artists, and the community to partake in the enchantment of live performances once more within this iconic space.”

“Brixton Academy has consistently held a special place in the hearts of music aficionados, and its cultural significance is immeasurable. We have consistently advocated for its safe reopening, and today we reaffirm our unwavering commitment to ensuring its continued success as a safe hub for live music and nightlife.”

East Sussex Brewery Announces Closure The Cellar Head Brewing Company based in East Sussex has closed with immediate effect.

Taking to social media owners Chris and Julia Mckenzie said “It is with immense sadness that we announce the immediate closure of Cellar Head Brewing Company & Tap Room.

The whole team over the past 7 years have ploughed heart, soul, blood, sweat and a few tears along the way, into creating amazing beers and fantastic memories. The past two years have been more than an uphill struggle due to the financial climate, huge increases in production costs and a stressed market which have all lead to the business being unviable.”

“We have appointed Administrators, Evelyn Partners, today after spending time over the past few weeks trying to find a buyer for Cellar Head to take it onto it’s next chapter, but unfortunately, even with plenty of interest, no one was found to be willing to take that risk.

Any enquiries to be directed towards anthony.young@evelyn.com” “We personally want to thank our team, supporters and every one of you who has bought a pint of Cellar Head over the years or spent time with us at the tap room. Your support, whether that was in our early days in Uckfield, over COVID when the community dug deep and supported local businesses with open

arms, or more recently in spending time with us at the tap room, will ALWAYS be appreciated by us. We hope we’ve added some happiness and good times to your lives as you have to ours.”

“Keep supporting small independent breweries as best you can, it’s tough out there, and raise a toast to the memories”!

Last month the Society of Independent Brewers and Associated (SIBA) launched its election manifesto calling for more government support for independent brewers, , Andy Slee, Chief Executive of SIBA said: “This manifesto puts improving fairness for independent brewing at its core and is full of initiatives that we hope that all political parties will consider as they draw up their plans for the next government ahead of the General Election.

“Independent breweries operate at the heart of our communities, supporting our local pubs and delivering innovative, fresh and tasty beer. However they are constrained by a lack of access to market and a tax system that burdens small businesses. We believe that with government support we could boost the sector and ensure that independent brewing continues to thrive across the UK.”

Prowrap Dispensers are a Cut Above Thanks to the New Speedwrap Pro waste.

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?

THE NEW SPEEDWRAP PRO

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.

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.

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.

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.

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 costof-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

How Much Is Your Used Cooking Oil Worth?

Fats, Oils and Greases (FOG’s) are used and produced in the cooking process. To the catering industry and food manufacturers, they were long considered a valueless waste product. To the water authorities they are considered a noxious substance that dramatically increase the costs of maintaining the sewage networks. To the Environmental Agencies they are a source of pollution in the waterways they are tasked with looking after.

Recent changes in environmental attitudes and the push for net zero carbon emissions have seen the increasing use of these waste FOG’s in alternative fuel production and have moved FOG’s from waste to an additional revenue stream for the catering industry.

The increase in value of these FOG’s is evidenced by the increasing problem of used cooking oil theft from catering establishments. One

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

estimate suggests that this could account for a fifth of all used cooking oil.

This increase in value is driven by legitimate industry demand as alternative fuel sources become mainstream.

One of those businesses has recently been showcased in Birmingham, with a joint project involving leading grease recovery unit manufacturer Fatstrippa, Lifecycle Oils, Severn Trent Water and Gurdwara Aid, a charitable enterprise of the Sikh community.

The project involves the supply of fresh cooking oil to the Sikh Temples for use in their Langar kitchens at competitive prices and collection of the used cooking oils by private equity backed Lifecycle Oils. As part of the agreement, they are supplied with free installation and service of Fatstrippa Grease Recovery Units. The used cooking oil is then processed by Lifecycle Oils using their patented method for use in electricity generation supplied directly into the National Grid and for their mobile generators that are used to power festivals and mobile electrical vehicle chargers.

Fatstrippa and Life Cycle Oils are looking at expanding this offer to the wider catering industry in the coming months.

So how much is your used cooking oil worth, probably more than you think!

Call 020 7207 7713, Email info@fatstrippa.co.uk or see the advert on page 2.

Issue 209

CLH Digital

23

Concerns Raised At Stonegate’s £2.2bn Debt Concerns have been raised over the future of the UK’s biggest pub chain as it struggles to refinance £2.2bn of debts before 2025.

Stonegate which operates over 4,400 establishments including popular chains like Slug & Lettuce and Be At One said in newly filed accounts that there was a “material uncertainty” around its ability to continue as a going concern.

In its latest annual report, bosses said: “Whilst there is a plan in place for refinancing this debt, as at the date of signing the financial statements there is a risk that it exists over the completion of this exercise.

Despite ongoing discussions with potential lenders, the company has yet to secure new loans to replace existing debt set for repayment in June 2025. This predicament forced Stonegate to raise concerns about its ability to continue operating as a going concern, with uncertainties surrounding its capacity to meet financial obligations and liquidate assets.

Stonegate, based in the Cayman Islands and owned by private equity firm TDR Capital, expanded significantly in 2019 with the acquisition of Ei Group for £1.3 billion. However, this expansion came with a hefty debt burden of £1.7 billion, coinciding with the onset of the COVID-19 pandemic, which severely impacted the hospitality sector through successive lockdowns.

Rising costs and subdued consumer demand have further strained margins for pub and restaurant firms, leading to closures and insolvencies across the sector.

Stonegate’s financial struggles are underscored by its significant debt load, with total debt exceeding £3 bil-

lion and substantial finance costs incurred in the previous year.

Despite a rise in revenue to £1.7 billion, the company reported losses nearly doubling to £257 million, attributed to various costs including negative revaluation of brands and finance costs.

David McDowall, CEO of Stonegate, said: “I am really pleased with the performance of the business in 2023, which included a sectorleading Christmas trading period. We have delivered a rise in revenue and a significant increase in profitability. Our all-round performance exemplifies the strength and depth of the Stonegate estate, with our outstanding Craft Union and L&T divisions continuing to lead the way. This is testament to the hard work of our people and partners, but also to the success of our on-going initiatives to increase profitability across our portfolio of brands and venue formats.

“Our performance gives me real confidence in the future and excitement in seeing our strategy come to fruition. Notably our asset optimisation plan which makes sure we have the right pub in the right location, further profit improvement initiatives, and above all our efforts to continue to support the Great British pub.

“With a summer of sport on the horizon, and the Euro’s and T20 World Cup fast approaching, we are looking forward to building on this momentum in the months ahead. We have been very clear that we continue to work towards achieving our long-term balance sheet goals, with the successful refinancing of a portion of our estate in December marking a significant strategic step towards this. We would also like to assure our valued employees and partners that venues are not at risk as a result of this process.”

The GMB trade union raised concerns about the company’s debt pile earlier this year, suggesting that failure to address it could place 19,000 jobs within the group at risk.

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).

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 Co-Founder & CEO Christopher Kong are just a few of the panellists scheduled to appear at the event.

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

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.

WHERE NEXT FOR PLANT-BASED?

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

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Tripadvisor UK’s Top 20 Most Popular Travel And Tourism Website In 2023 24

CLH Digital

Issue 209

Trainline came fourth with around 116.2 million visits throughout 2023. It had the most hits in July last year, with 10.7 million visits, and receives an average of 9.7 million visits per month. Trainline specialises in selling train tickets and rail cards, alongside showing live train times and railway station information through its website and mobile app.

A new study has revealed that Tripadvisor was the most popular travel and tourism website across the UK in 2023.

SEO agency Digital Climax analysed annual web traffic data to find the UK’s most popular travel and tourism websites over the past year based on the total number of visits they received each month.

Skyscanner ranked fifth with approximately 86 million visits in 2023. It receives an average of 7.1 million monthly visits and was visited most in July when it received approximately 8.5 million website visits. Skyscanner allows users to research, compare and book travel options for their trips worldwide, including flights, hotels and car hire.

Using SEMrush, they compiled a list of the country’s twenty most visited travel and tourism websites and then used Ahrefs to find the estimated number of UK visitors throughout 2023. These results were then ranked to determine the most popular sites.

Tripadvisor ranked as the most popular travel and tourism website across the UK in 2023, with approximately 428 million total visits in the past year. It receives an average of 35.7 million monthly visits and was visited most in August when it received approximately 41.2 million website visits. Tripadvisor specialises in comparing travel websites to showcase the best deals and as a platform for user-generated reviews.

on the findings:

Booking.com came second with around 127.9 million total visits throughout 2023. It had the most visits in August last year, with around 12.6 million visits, and receives an average of 10.7 million visits monthly.

Booking.com compares the prices of hotels, flights, transport, and attractions to highlight the best deals when planning a holiday.

“The British public has always spent much time traveling for work or pleasure, whether staying in the country or heading abroad on holiday. According to the Office of National Statistics, UK residents spent around £58.5 billion and made 71 million visits abroad in 2022 after the easing of coronavirus (COVID-19) travel restrictions.

TUI took third place with around 120.2 million visits in 2023. The travel agency website was most popular in January, with around 11.3 million visits, and receives an average of 2 million visits each month. TUI is known for its holidays, cruises, flights, and hotels across the world and owns multiple airlines, cruise lines, and hotel chains.

“Travel websites make it easier than ever to book transport ahead of time, or explore potential destinations, with sites like Tripadvisor and Booking.com covering all aspects of planning a trip. It will be interesting to see whether the rankings for different airlines and hotels stay the same or fluctuate from year to year as new data is released.”

Other travel and tourism websites that made the top ten include Easyjet, Jet2holidays, British Airways, Expedia, and Loveholidays.

Axl Van Steenacker, SEO specialist and founder of Digital Climax, commented

50 Hospitality Leaders Take On A 230km Cycle Across North Devon’ In The Return Of Pedalling 2 Pubs: UK Edition

After the incredible success of the debut Pedalling 2 Pubs ride in 2023, the epic industry bike ride and sibling fundraiser to Pedalling for Pubs, is returning for another year, having raised over £25k so far for two vital industry charities; Only A Pavement Away and the Licensed Trade Charity. This year’s Pedalling 2 Pubs team will set off in just over a month, with 50 hospitality professionals cycling 230km across the rolling hills of North Devon from the 16th – 18th May 2024, all for a fantastic cause.

Pedalling 2 Pubs launched last year, with riders tackling the Yorkshire Wolds and raising an incredible £80k.

This year’s UK ride follows the incredible effort of the Pedalling for Pubs team, which saw 30 riders from across the hospitality sector take on the mammoth 400km cycle across rugged terrain in Kenya, from Nairobi to the Masai Mara last month.

Through the united effort of Pedalling for Pubs and Pedalling 2 Pubs, organisers have set the impressive target of raising over £350k for the two charities this year. Adding to an astounding £670k already raised in the first 2 years since the challenge was founded in 2022.

Commenting on this year’s Pedalling 2 Pubs, Steve Alton, Lead Rider and CEO at the BII said “Alongside the fantastic and incredibly tough challenge recently undertaken in Kenya, organised and led by the inimitable Katy Moses, I am delighted to be leading the UK edition of this fantastic char-

ity initiative. We have 50 fantastic fundraisers signed up to cycle over 230km across North Devon in May, with some tough climbing of over 3,300m which is higher than the 3 peaks combined! All of the riders are passionate about the life changing impact of the two critical sector charities that we are raising vital funds for, as well as being able to refuel and recover at some great British pubs along the way.”

Chris Welham, CEO of the Licensed Trade Charity added “It’s brilliant to be involved in this year’s Pedalling 2 Pubs ride. It’s an initiative that’s great at bringing the industry together and is so effective at raising vital funds and awareness for the Licensed Trade Charity, both of which are critical in enabling us to help even more people across our industry that need it most.

Good luck to my fellow riders and thank you to all who have already donated.”

Greg Mangham, Founder and CEO of Only A Pavement Away said “I’m beyond grateful for all those who are taking part in this year’s Pedalling 2 Pubs, and to those who have donated so far. Both these rides really are a testament to how our industry comes together year on year to help those who need it most. The funds Only A Pavement receives from this campaign enables us to reach more people facing homelessness and provide them with a pathway into a stable career in hospitality. It really does change lives, so thank you to all our riders, sponsors and supporters.”

Food Waste Dryer Slashes Hospitality Food Waste Costs Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationary pressures. In addition, new legislation will add further cost pressures. The Environment Act 2021 bans food waste going into general waste and down the drain in disposal units, so you’ll need separate, additional wheelie bins. So where can you cut costs and increase profits without cutting service and putting off customers?

One answer is in waste disposal and in particular food waste disposal. If you can reduce your food waste wheelie bins your bills will go down.

The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners around 80% in food waste disposal costs. Hotels, restaurants and hospitals have all taken advantage of the easy-to-use technology which has been in the UK for over ten

years now. The concept is very simple: you load the food waste throughout the day and turn it on at night when it’s full. The machine extracts the water from food waste, (typically about 80% of the weight) overnight, leaving a dry powder, only 20% of it’s former weight and volume, a fraction of the original wet food waste. Simple and effective.

Six models from 20kg to 350kg daily capacity take all types of food waste so even small premises can benefit. It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off. “The new legislation will add costs. This machine will reduce your costs. It’s also a hygienic solution which ends the headaches from vermin and pests of food waste in bins and compactors.” said David Boyd from Eco-Smart.

For more information and a brochure go to www.bergmanndirect.co.uk or call 01522 692888

Uber Grossed Almost $50 Billion From Its Food Delivery Business In Five Years 26

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Issue 209

Britain’s top hospitality groups achieved above-inflation like-for-like sales growth of 5.2% in March 2024, the latest CGA RSM Hospitality Business Tracker reveals.

Many operators will have enjoyed the boost to trading that events such as Mother’s Day and St Patrick’s Day brought, but the high growth metrics seen in the Tracker have been aided by early Easter Bank Holiday revenues falling into March 2024, while last year Easter trading fell into April 2023.

The Tracker—produced by CGA by NIQ in partnership with RSM UK—shows celebrations delivered particularly strong growth for the managed pub sector, where like-for-like sales were up by 7.2% in March. Growth was softer for restaurants at 3.4%, and the On The Go segment has seen 5.2% decline.

Whilst bars still recorded a decline of 0.5% in March, this is somewhat of an improvement from the 13.6% and 7.4% declines in January and February respectively, showing the impact the early Bank Holiday weekend celebrations and holidays has had on the hospitality sector this month.

For the first month since November, restaurant, pub and bar groups achieved higher growth outside London than within the capital. March sales inside the M25 were 4.0% ahead of last year, but ahead by 5.7% beyond it.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “These figures are encouraging for hospitality after a slow start to 2024 and show that people remain eager to celebrate holidays and special occasions in restaurants, pubs and bars.

While spending remains tight for many consumers, we can be cautiously optimistic that their confidence will continue to increase in 2024 in line with an easing of inflation. Operators still face severe headwinds, and it may be some time before they generate sustained real-terms growth, but March showed the sector is moving in the right direction.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “An early Easter break and the arrival of Spring weather gave rise to inflation-beating sales growth in March, with pubs the main beneficiaries as friends and family opted to celebrate in their local establishments.

After two months of sluggish growth to start the year, operators will be hoping these results represent the green shoots of consumer confidence returning to the market as inflation slows and energy prices fall.

The sector has seen several high-profile closures in recent months, with more challenges to follow including minimum wage and rates increases in April and changes to tipping legislation in July. All will be hoping that this sales momentum can continue into the summer months to give businesses some much needed breathing space and help balance the books.”

Pub’s Place In Bat And Trap History Commemorated With Blue Plaque A Shepherd Neame pub in Canterbury is now home to a Blue Plaque commemorating where the Canterbury and District Bat and Trap League was founded in 1922.

Kent tradition and it is believed that the game’s ancestor was first played in the 14th century. The Beverlie Inn opened for business in the 1740s, and it has records of the game being played there since it opened.”

Britain’s oldest brewer has worked closely with The Canterbury Society to arrange for the plaque to be established at Ye Olde Beverlie to celebrate the part it played in the sport’s history.

He added: “Canterbury had very few of the famous Blue Plaques, despite having been home to many interesting and important people. We were delighted to receive a nomination from Shepherd Neame to include Mr Humphreys in our bid to recognise those connected with the City who deserve to be remembered and commemorated.”

The groundwork for the quintessentially British sport was laid in a meeting held there on Thursday, September 22, 1922.

Thought to be the forerunner of cricket, it was there that founder of the Canterbury and District Bat and Trap League, Robert William Humphreys, laid the groundwork for its establishment.

Mr Humphreys – known as Bill – defined the standard size of equipment and pitches, before petitioning pub landlords to create spaces ahead of the inaugural season in 1923.

Shepherd Neame held a successful centenary celebration at Ye Olde Beverlie in 2022, which included the chance for guests to try their hand at the game in the pub garden where it was first played.

Deputy Chair of The Canterbury Society John Walker said: “The game of Bat and Trap is something of a

General Manager Scott Senior said: “Bat and trap is still alive and kicking at Ye Olde Beverlie! We are honoured to be able to commemorate its beginnings here, and it is fitting that we are able to do so where it is still being enjoyed – and will be for years to come.”

Canterbury and District League Press Officer Jakey Janes said: “We are thrilled that Bill Humphreys has been honoured with a Blue Plaque at the home of bat and trap. Bill worked tirelessly for 33 years to put bat and trap on the map, and it’s fantastic to see this recognised.

“The Canterbury and District League began with five teams, including one at the Beverlie, and Bill’s work helped the sport grow in popularity. It’s been great to work with Shepherd Neame to help invigorate this competitive pub sport once again.”

Squatters Removed From Marco Pierre White’s Former Leicester Square Restaurant Marco Pierre White’s Leicester Square restaurant, which closed its doors in February this year has been secured by police after hundreds of squatters moved in, according to media reports Squatters have moved into the site putting up a sign window warning that they cannot be removed without a court order as the building was not being used for residential purposes and was vacant.

Up to 400 squatters were believed to be in the property which was the location of the Mr White’s restaurant until it closed at the start of this year.

Although he was not directly involved in the 600 cover venue, it was run by Black & White Hospitality, the company he set up with entrepreneur Nick Taplin. The company runs nearly 30 restaurants around the UK.

Gordon Ramsay has also seen squatters move int his Grade II-listed York & Albany pub and hotel he owns in Camden, north London.

That restaurant closed during Covid and on Tuesday Mr Ramsay applied to the High Court to have the squatters removed.

Yesterday, (April 17) the squatters said they had been served papers, forcing them to cancel their soup kitchen that they were running from the establishment.

The group of so-called “autonomous” activists say they are “committed to providing free food and creating a space for the community” but now say they have now been served legal papers and have been forced to cancel the opening of their community cafe on the premises today.

Manchester’s ‘Tourist Tax’ Raises £2.8m After First Year Issue 209

Manchester’s new so-called ‘tourist tax’ has raised almost £3 million during its first year, it has been revealed.

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overnight stays, including marketing campaigns, securing large-scale events , conferences, and festivals in low-season months, and improving overall street cleanliness.

The City Visitor Charge, a £1 per room, per night fee, was introduced in April 2023 to pay for measures aimed at attracting more visitors, and is currently being collected from 73 hotels and serviced apartments that fall within the Manchester ABID Zone.

Kumar Mishra, the general manager of The Edwardian Manchester, who is the chairman of Manchester Accommodation BID, said cash raised from the charge had funded a campaign to boost stays during “traditionally lower occupancy months”.

Manchester was the first city in the UK to introduce a tourist tax with Cambridge now considering a charge of £2 per night with plans to increase the rate after two years.

New music events and business conferences have also been supported to fill bed spaces, alongside backing for events like the Manchester Flower Festival, Manchester Pride and Chinese New Year.

However, in Manchester, the levy has been frozen for five years so will remain at £1 plus VAT until then.

Training has been offered to security staff, and funds have also gone on extra street cleaning around the city centre.

When the City Visitor Charge was introduced, Manchester ABID said it would use the funds raised to carry out a number of measures in the city that will contribute to increasing tourist visits and

Mr Mishra said “big plans” were emerging in the next year to make the city even more attractive to visitors.

Tourism Business Encouraged To Enter Highlands & Islands Thistle Awards For Chance To Shine Bright On Tourism’s Big Night The 17th Highlands & Islands Thistle Awards, celebrating the best tourism businesses in the Highlands s encouraging is encouraging hospitality businesses to enter and bring together industry leaders, rising stars, new enterprises and trusted names to celebrate achievements and recognise excellence in the sector.

ple about all the excellent work your business does, how you deliver fantastic customer service, how you collaborate and how well you treat your people.

The Highlands & Islands Thistle Awards (HITA) categories encompass every aspect of the tourism and hospitality sector including food and drink, accommodation and experiences to outstanding individuals, action on climate change, inclusivity and innovation.

Covering all the regions of the Highlands and Islands; from Argyll in the west, to Moray in the east, and Orkney and Shetland in the north, the annual Highlands & Islands Thistle Awards bring together industry leaders, rising stars, new enterprises and trusted names to celebrate achievements and recognise excellence in the sector.

“It’s a great way to demonstrate that and to get to a wider audience.”

The 2024 HITA categories are: • Best bar or pub • Best eating experience • Best hotel experience • Best self-catering or unique stay • Best B&B or guest house experience • Outstanding cultural event or festival • Celebrating thriving communities • Inclusive tourism • Climate action • Best visitor attraction • Best outdoor or adventure experience • Tourism and hospitality employer of the year • Tourism individual of the year • Highland ambassador • Rising star

Winners proceed to the Scottish Thistle Awards national final to represent the region and compete with the best of the rest of the country.

• Innovation in tourism Ben Thorburn, head of marketing at Wilderness Scotland, Aviemore which won the HITA and national Scottish Thistle awards in 2023 for best outdoor or adventure experience and also climate action, urged fellow businesses to enter the awards: “If you’re thinking about entering ‒ just go ahead and do it! The anticipation of being shortlisted and then hopefully turning up at the awards ceremony and taking away an award is fun and can really act as an incentive for the team.

“Beyond that, it’s a celebration of everything you yourselves are doing as businesses across the Highlands and Islands.”

Garry Munro, director for commercial markets for the Highlands and Islands at headline sponsor, Royal Bank of Scotland, added: “It’s a great way to showcase how well you’ve done, to tell your story, to tell peo-

IN ADDITION TO THE HITA CATEGORIES, THERE ARE ALSO THREE NATIONAL-ONLY SCOTTISH THISTLE AWARDS CATEGORIES TO ENTER: • Best business event • Best luxury experience • Outstanding sporting event The Highlands & Islands Thistle Awards ceremony will be held at the Kingsmills Hotel, Inverness on October 4, and will be a fantastic opportunity to shine the spotlight on the region’s best tourism and hospitality businesses.

Entries to the awards close on April 28.

Visit www.hita-awards.com to find out more.

Pump Technology Ltd Sponsors London Broncos Pump Technology Ltd, one of the UK’s largest supplier of wastewater and sewage pumping systems, has completed a sponsorship deal with Rugby League’s London Broncos.

The Pump Technology Ltd logo will now feature on the back of the team’s shirts and will also feature on pitch-side boards and various other promotional media associated with the club.

Ever since Jeremy Brownlee, the company’s Chairman and an ex rugby player himself, founded Pump Technology Ltd over thirty years ago they have supported and been involved with rugby in all its forms, from youth sides right up to the professional game.

In fact, they are now a major supporter of the London Irish Foundation (who were instrumental in making this deal work) and who they support in the community they work with. LIF also intend to regularly run charity events at the Broncos games.

Jonathan Barker, Pump Technology Ltd’s MD comments: “We are excited to have been able to secure the back-of-the-shirts spot and know that this will increase our brand visibility across the media. We look forward to a long and successful relationship with London Broncos, utilising this to develop our work in the community with our friends at the London Irish Foundation”.

About London Broncos - London Broncos RL is a professional Rugby League Team in the South East of England, based in West London but with fans across the South of England and beyond. The club plays in the Super League, the highest tier of British Professional RL, and is well known for its successful Women’s team and Lion’s Development Programme which aims to integrate the sport into local schools and develop the next generation of Elite Rugby League talent in the South of England.

Head of Commercial, Mark Kemp, says “We are delighted to have Jeremy, Jonathan & all the guys at Pump Technology involved with us through this sponsorship. We would like to thank Andy and his team at the London Irish Foundation for the introduction and bringing this partnership together and we are all looking forward to working together over the coming season and beyond”.

Pump Technology Ltd specialises in supplying equipment from all of the major wastewater and sewage pumping manufacturers and hold extensive stocks in their Aldermaston warehouses.

The group also incudes – LeeSan (Marine Sanitation), Pegasus Pumps (Custom Tank Manufacturers), Pump Technology Services Ltd (Pump Commissioning and Servicing) and Cinderella UK (UK distributors of Cinderella Incineration Toilets).

More information: www.pumptechnology.co.uk or 0118 9821 555

The Rise of Pub Snacks: 24

CLH Digital

Issue 209

A Profitable Opportunity in the UK Hospitality Sector

In the ever-evolving landscape of the UK hospitality industry, where trends come and go, one thing remains a steadfast companion to pub-goers: snacks. Often overlooked but essential, pub snacks have emerged as a lucrative market segment, providing crucial support to the licensed trade. In this feature, we explore the significance of pub snacks, their evolving popularity, and how they present a unique opportunity for operators amidst changing consumer behaviours and the backdrop of a major sporting summer.

According to industry data, sales of pub snacks have experienced steady growth, with an increasing number of consumers opting for light bites or quick nibbles during their pub visits. This trend underscores the importance of snacks as a revenue stream, contributing significantly to the overall profitability of pub establishments. While snacking is popular all year round, consumers look to the savoury snacks category during summer holidays and sports events when they can enjoy quality time with friends and family.

Comfort is key when it comes to pub and bar food choices and stocking customers’ favourite flavours will heighten their enjoyment.

THE IMPORTANCE OF SNACKS IN THE PUB SECTOR

• 38% of pub visitors say they are interested in seeing snack menus in Pubs • 62% of out of home customers buy snacks

Pub snacks have long been synonymous with the quintessential British pub experience. These modest offerings play a pivotal role, especially during times when economic constraints or shifting consumer habits impact dineout behaviour. As people opt to eat out less frequently due to economic uncertainty, pub snacks offer an accessible and affordable alternative, aligning perfectly with the pub's social ambiance.

THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS

The pub sector's reliance on snacks has deepened over the years.

Snacks are an important driver to increase out of home spend. Snack sales in Pubs & Bars are now well exceeding pre COVID-19 levels and in a 2023 report, savoury snacks was worth £4.16bn and growing at +13.8%.

Snacking occasions are growing +2% with savoury snacking (+20%) growing ahead of sweet (+11%) in pubs and clubs.

The convergence of major sporting events—such as the Olympics and European football championship—provides a unique opportunity for pub operators to capitalize on increased footfall and heightened consumer engagement. During these peak seasons, traditional pub snacks witness a surge in demand, as patrons gather to cheer on their favourite teams while

enjoying a selection of savoury treats.

TIPS FOR BOOSTING SNACK SALES To optimize snack sales and enhance the pub experience, operators can implement strategic measures: • Diversify the Snack Menu: Introduce new and innovative snack offerings to cater to varying tastes and preferences, including vegan and gluten-free options.

• Promotional Bundles: Create enticing snack and drink bundles, encouraging customers to explore different combinations.

• Enhanced Presentation: Visibility is Key. Ensure your snacks are visible!

Elevate the presentation of snacks through attractive serving platters or themed offerings tied to major sporting events.

• Seasonal Specials: Introduce seasonal snacks or limited-time offers aligned with sporting fixtures, fostering excitement and boosting sales.

• Social Media Engagement: Leverage social media platforms to showcase snack offerings, promote special events, and engage with customers.

In an era defined by shifting consumer behaviours and economic uncertainties, pub snacks emerge as a beacon of opportunity within the UK hospitality landscape. Their enduring appeal, coupled with the upcoming summer of sport, presents pub operators with a golden chance to not only boost revenues but also foster lasting patronage. By embracing innovative strategies and catering to evolving consumer preferences, pubs can transform snack time into a profitable venture while keeping punters engaged and satisfied, one bite at a time.

The Perfect Snack for All Your Trade and Hospitality Needs

Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle. Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display.

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET?

Established in 2011, we are a family-owned and operated business. At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages: • Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products • All our packaging is fully recyclable or reusable and we have a 99.9% waste free production

process • Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge • All our ingredients are of the highest quality.

Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com or see the advert on page 5.

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Cocktails and Spirits

Issue 209

A Twist on the Traditional – The Perfect Wine Cocktail

If we were to say ‘Port makes the perfect wine cocktail’ you might think we’ve got our wines confused – surely Port is reserved for Christmas?

Port wine is exclusively produced in the Douro Valley region of northern Portugal, an area famed for its Mediterranean climate so, if you think about it, drinking Port as a refreshing cocktail makes perfect sense – you wouldn’t want a warming drink on a hot day.

Visitors to Portugal may have enjoyed Port served chilled as a delicious aperitif.

The traditional way is to pour equal parts white Port and tonic or soda water (or lemonade for a modern twist) in a cocktail glass and garnish with a slice of citrus (lemon, lime and orange are all good). Another super simple serve is to drink Port chilled straight up in a white wine glass or a short tumbler over ice. Not only do these make for refreshing drinks, ‘Port + mixer’ is a great alternative to gin and tonic. And, as well as easy to make, margins are attractive with a ‘house’ bottle of Port available at a relatively low price compared to spirit – and lower ABV. Port can also be a fantastic ingredient in mixed drinks to add depth, richness, and a touch of sweetness. Indeed, Port is often used in cocktails for several reasons:

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.

of yuzu citrus. It's fizzy, it's allergen-free, it's preservative-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.

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.

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.

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.

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

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

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!

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

• Port has a distinct flavour profile that sets it apart from other types of wine. It is typically rich, sweet, and full-bodied with notes of ripe fruit, spices, and sometimes a hint of nuttiness. These unique flavours can add depth and complexity to cocktails, providing a rich and indulgent taste experience.

• Whether it's a robust and fruity Ruby Port or a mellow and nutty Tawny Port, the versatility of port makes it a versatile ingredient in mixology. This variety allows bartenders to experiment and create a wide range of cocktails with different flavour profiles.

• The sweetness of Port can help balance out flavours in a cocktail, especially when combined with other ingredients like citrus juices, bitters, or spirits with higher alcohol content. It adds depth and complexity without being overly cloying.

• Port has a long-standing history and is often associated with sophistication and elegance. Incorporating port into a cocktail can evoke a sense of tradition and class, adding a touch of refinement to a cocktail menu. It can be a unique choice for those looking for something beyond the usual spirits.

For more information on Lanchester Wines’ Port and Wine selection, please visit www.lanchesterwines.co.uk

Rosé Port Bramble Over crushed ice pour: • 1 measure Rosé Port • 1 measure gin • ½ measure lemon juice • ½ measure sugar syrup • Fill with lemonade and garnish with summer fruits The beautiful colours in this cocktail make it perfect for Instagram!

White Port and Tonic

AKA the classic Portuguese aperitif

Over ice pour: • 2 measure White Port • Top with tonic (around ½ bottle per glass) • Garnish with a slice of citrus – lemon, lime, orange or a combination all work really well If you’re not a fan of tonic, soda water or lemonade also make refreshing alternatives.

Great Experiences Start Way Before The First Sip… Transform your menu into a sensory apothecary with Flavour Blaster!

Harness the power of scent to deliver mind blowing, instagrammable drinks - treat your patrons to an experience they won’t forget.

Wow your guests with a theatrical aroma filled bubble garnish, perfectly paired to your menu. Choose from over 20 aromas guaranteed to match every spirit, mixer and flavour combination! Our aromas can be used on any recipe - it’s the perfect way to add excitement to your no and low options or make your cocktail menu go viral!

Reveal your cocktails from within our swirling gilded cloche, or encourage guest interaction with an immersive, burstable bubble filled with their favourite scent. Looking for something more unique? Stir up a frenzy with a flock of our hand blown Flamingo glass-

es, or shock your guests with our Electric Jellyfish glasses. With a unique range of quirky drinkware, our collections are guaranteed to set you apart from the rest.

However you choose to serve your drinks, serve them in style with Flavour Blaster bespoke glassware.

The Flavour Blaster aroma gun is more than just an accessory, it’s a tool for success. Enjoy viral marketing at your fingertips with a globally recognised garnish that invokes awe and wonder whenever it is served.

Developed with operators in mind, choose quality with an industry trusted brand - complete with a 1 year guarantee on all products for peace of mind.

For an impression that lasts, choose the original patented aroma gun today. www.flavourblaster.com

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CLH Digital

Issue 209

Food Safety

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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VERY GOOD

Revolutionise Your Business's Are You Natasha’s Law Compliant? Many Still Aren’t Allergy Management The Food Standards Agency (FSA) have recently announced its support for Owen’s Law - a campaign to mandate allergy information on menus in restaurants and cafes in the UK. As it currently stands, there is only guidance in place to advise those in the food industry to include written allergy information on their menus. It is not currently a legal requirement.

Owen’s Law aims to change the law by requiring restaurants to clearly state the allergy information in all of their dishes.

The FSA have now discussed the allergen information proposals during its December 2023 board meeting and the government body has confirmed their backing to the proposal and plans to write to the government about the matter. The FSA also said it would work on developing further guidance for restaurants on how to provide written information for food allergies.

However, if the change in how food businesses supply allergy information to their customers goes ahead, it likely means a big switch up for restaurants, cafes, coffee shops, delis and other

food outlets.

Businesses may struggle to supply the correct allergen information on their menus every day, especially if any ingredients change at the last minute.

Services like Allergy Menu can help restaurants, cafes and other food businesses small and large ensure they meet any new legislation and comply with the law using technology as a simple, easy and cheap solution.

Able to run on mobiles or tablets, digital menus can be provided to customers to ensure they meet the law. With unlimited free downloads and pricing per menu, Allergy Menu is the cheapest and the only provider with a downloadable app for both android and apple devices, making it the leading edge provider for allergy management. https://allergymenu.uk/

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 noncompliance 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-touse 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

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Elevate Your Catering Menu with Albert Bartlett Inspired by James Martin Range Introducing the new Albert Bartlett inspired by James Martin range, a chef's dream come true for elevating catering menus with convenience and high-quality ingredients.

This range celebrates the renowned quality and taste that has made Albert Bartlett a beloved homegrown brand in the UK.

LUXURY MASH: Crafted from single variety British Albert Bartlett Potatoes, this high-end restaurantquality mash offers a rich taste and silky-smooth texture that screams luxury. Packaged in 800g containers for portion control, it can be cooked from chilled or frozen without compromising on quality.

CLASSIC MASH:

CLASSIC FRIES: Experience the perfect taste and crunch with these classic fries made from British Albert Bartlett Original Rooster potatoes. Coated and fried to perfection, these gluten-free fries are consistently tasty and crispy, ideal as a classic side or as a base for additional flavors.

A New Oil Enters the Kitchen

This new oil is important because it has properties that will be of interest to professional cooks. It is high in Oleic Acid, also known as monounsaturated fat (Omega 9) which is also the main fat in Olive Oil.

Indulge in the ultimate chip experience with these chunky chips featuring a bespoke batter for the perfect crunch. Made from British grown Albert Bartlett Original Rooster potatoes, these chips lock in quality and freshness through freezing, providing a delightful side or a canvas for culinary innovation.

SWEET POTATO FRIES: Delight your customers with sweet potato fries coated in a unique batter that delivers a crispy outer layer and smooth sweet inner flesh. These fries offer a healthier alternative with the same attention to quality and freshness found across the Albert Bartlett range.

SKIN ON FRIES & TRIPLE COOKED CHIPS:

Made from British Albert Bartlett Potatoes, this high-quality mash is perfect for everyday meals. With the same convenient packaging and cooking versatility as the Luxury Mash, it serves as an excellent base for adding your own creative twist.

Although Sunflower oil is a popular and well-regarded oil, it has a cousin, ‘High Oleic’ Sunflower oil that is less well known and vastly different.

TRIPLE COOKED CHUNKY CHIPS:

Because the oil is strong, it means that even with a modest premium price, it saves money and waste, so you are effectively increasing the quality of your ingredients and cutting costs at the same time.

The oil is a great alternative to rapeseed as there are now calls to reduce the amount of Rape cropping as it is less sustainable than Sunflower crops, which are naturally resistant to insects and as a regenerative crop need less nitrogenous fertiliser. It is the most sustainable oil.

It is not just about health, though, High Oleic Sunflower Oil is particularly resistant to Oxidation (breakdown) and so will perform significantly more frying cycles in a busy kitchen.

Extensive trials have proven that the oil will outperform even a rugged Palm Oil and easily surpass a rapeseed or soya medium. It can also be filtered cold and more cycles mean less downtime for the friers.

High Oleic Sunflower Oil was once the preserve of food manufactures who prized the resilience of the oil, but it is now available wholesale from Flavoil, who introduced the oil to the UK trade and its distributors.

High Oleic oil is stable in high temperature cooking and has a high smoke point which degrades more slowly than cheaper oils.

For more information please feel free to contact Martin McHugh on martin.m@flavoil.co.uk . There is more information on www.flavoil.co.uk

For a rustic touch, try the Skin on Fries or Triple Cooked Chips made from British grown Albert Bartlett Original Rooster potatoes. The skin-on feature adds texture and flavour, while the triple cooking process ensures a perfect crunch and fluffy interior, ready to complement any dish on your catering menu.

Elevate your culinary offerings with Albert Bartlett inspired by James Martin range, where convenience meets quality to create unforgettable dining experiences for your customers.

See the advert on the facing page for details.

Fylde Fresh and Fabulous Established in 2005, Fylde Fresh and Fabulous has fast become one of the UK’s leading processed potato, vegetable, and chip suppliers thanks to our expertise in the field.

In those early days, the Fylde Fresh and Fabulous team recognised the lack of consistency in the supply chain for manufacturers and food service operators and addressed this issue by establishing a unique potato growing programme. The result from this was a high-quality product for customers that provided a platform on which Fylde Fresh and Fabulous could build for the future.

Powered by potatoes!

Processing over 1000 tonnes of vegetables each week, the peelings generated through this process are used in our very own bio-gas plant! Vegetable peelings, balanced with whole crop silage and animal manure, produce sufficient gas to generate up to 1800KWe per hour of both thermal heat and electricity. This energy is used to power and heat our Preston site with the remaining exported back to the National Grid supplying enough power to run over 1000 homes in the local community.

Triple FFF Chips remain at the heart of all we do.

Since the start of Fylde Fresh & Fabulous way back in 2005 we have supplied chip shops throughout the country with fresh chips and this supply remains very much at the heart of our business today.

We grow more than 15,000tn of potatoes each year and select the finest quality and best tasting, UK grown Red Tactor approved potatoes when producing our chips through our BRC accredited facilities. Every batch of Triple F Chips undergoes rigorous quality checks prior to leaving site, ensuing we offer consistent quality, tasty frying chips, day in day out.

Partnering with a broad network of distributors allows for us to supply you with our freshly prepared and cut chips, wherever you are in the UK. We have recently also made it even easier to order our chips having opened our own online shop to service customers in areas where we continue to expand our distributor network.

If you would be interested in finding out more about FFF, partnering with us as a distributor or would like to discuss your fresh chip requirements in more detail please contact our sales team directly on 0113 5136875/ sales@fyldefreshandfabulous.com /

Chef's Buyer's Guide Taking a Closer Look at Seafood in the Foodservice Sector 30

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as a cheaper substitute to takeaways. For many people, dining in at home has become the new ‘going out’.

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

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

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

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

THE BIG TAKEAWAYS Foodservice equates to almost a third of the volume sales of seafood. Of that, fish and chip meals represent around 20% of all foodservice seafood consumption. In the two years analysed, 337 million servings of fish and chips were sold – a 0.3% increase on the previous two years.

OPPORTUNITIES IN FISH AND CHIPS – THE 5 ES 75% OF FISH AND CHIPS SERVINGS ARE TO ADULTS WITHOUT CHILDREN

1. Engage younger consumers to broaden the consumer base.

Fish and chips perform better in adult-only occasions, particularly in pubs and full-service restaurants where over 80% of servings are to adults without children.

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

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

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

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

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

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.

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.

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

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

Atlante: Excellence Beyond Borders; Exploring Flavours, Markets and Opportunities WHO IS ATLANTE? We develop, source, manage & distribute private label and branded food, wine & textiles.

We delight in connecting retailers in the UK and Ireland, with our fantastic network of regional Italian producers. Whether your needs lie in food service products, private label, import/export, or brand creation, we can help.

THE ATLANTE METHOD Our expert cross-functional team works on an end-to-end process basis with you, to develop tailor-made products for your specific requirements, from brief to basket.

Atlante is unique as we are neither an agent nor broker. We are a value-adding link between retailers and producers.

We are totally independent and do not represent producers so are able to use our expertise to identify the producers best suited to meet your needs.

We simplify the process and help you to do more with less and in in doing so, we save cost, we save time and we save effort.

THE PEOPLE BEHIND ATLANTE We are a dynamic and international team of professionals. We operate all over the world through a network of producers and our international staff. Our headquarters are located in Bologna, in the heart of the Italian Food Valley whilst a dedicated team is based in London supporting our UK customers and partners. We bring together the best of Italy and UK, whilst also working globally.

For all enquiries and to discuss your brief with us today, please contact: uksales@atlanteuk.co.uk Or check out our website here: www.atlanteuk.co.uk

Chef's Buyer's Guide Carpigiani Shares Recipe For Sweet Discover Bidfood's 2024 Food Success With New Soft Serve Consultancy and Drink Trends 32

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Carpigiani is the global leading manufacturer of soft serve, milkshake, gelato, and frozen drink machines. As industry leaders, we know best how to balance the science and art behind this colourful sector of food production, and we’re taking our services even further by providing exclusive insight and extra support that our customers deserve with our Soft Serve and Shake Consulting scheme.

Dessert specialists and business owners can get the recipe for sweet success with first-hand expertise from Carpigiani development chefs dishing up industry insights, flavour trends, menu development, and how to get the most out of the latest technology from soft serve and shake machines.

Our Carpigiani consultants will show you various techniques and accessory recommendations to help put tailored twists on your soft serve and shake products and explain how these ideas can be developed using different flavours, ingredients, textures, and colours to create a solid business strategy to help develop your dessert and drink menus. This brand-new initiative is set to leave attendees feeling confident and inspired to shake up their menus using insights from Carpigiani UK’s development chefs.

The Soft Serve and Shake Consultancy sessions focus on four key areas: machine configuration and settings, food style, machine-mix capability analysis, and operations management. This will cover everything from

great scope for chefs to be creative and have fun when planning their menus for 2024.

68% of consumers find British fusion appealing, with over a third (35%) feeling this is because it bridges the gap between the exciting flavours of global cuisines and the safer ground of familiar British classics . Try mixing up your Sunday roasts, English breakfasts and even desserts such as crumble with interesting global flavours.

As we see some welcome signs of spring, the eating out market is also showing evidence of green shoots, and we look forward to seeing consumer optimism and visits to the on-trade recover though the year.

understanding successful retail concepts to profitability targets and expected sales flow.

As all the Carpigiani machines are manufactured with the industry-leading and patented technology, Hard-oTronic - which consistently measures and adapts the mix consistency - as well as Carpigiani’s patented Hopper Agitation technology - ensuring the mix stays fresh without splitting - the four-hour sessions will explain and demonstrate how to best utilise these ground-breaking features to create a truly special and delicious product.

If you’re looking for new ideas, techniques, recipe inspiration, or the perfect machine for your business, the new Soft Serve and Shake Consultancy run by Carpigiani UK is most definitely for you!

The courses are £35+VAT and bookable on the website - www.carpigiani.co.uk/soft-serve-consultancy. Alternatively, please call Carpigiani UK Ltd. on 01432 346018 or see the advert on page 7.

Follow us @CarpigianiUK

LittlePod - The Campaign for Real Vanilla When LittlePod launched in 2010, we discovered that even some of the best chefs in the business did not realise that vanilla was the product of an orchid.

It became clear that there was a need to educate cooks about real vanilla, as opposed to the artificial alternatives that had become so prevalent.

This prompted us to initiate our Campaign for Real Vanilla – a mission that continues to this day.

Fourteen years later, having inspired countless professionals to keep it real in their kitchens, we are delighted that so many young people are using LittlePod products.

Educating future generations of chefs remains high on our agenda and at Colchester Institute, patisserie teacher Stephanie Conway is helping spread the word.

So how do we tempt them back and nurture spend with the right menus? To help hospitality businesses stay ahead of the curve, Bidfood have uncovered five key trends that are shaping consumer choices in 2024.

This year it’s all about creating a sense of adventure and providing consumers with the opportunity to try something new, as well as focusing on authenticity and provenance. Consumers also continue to be sustainability and health-focused, and these concerns are also influencing their choice of venue as well as food and drink. From interesting flavour pairings, to creative, playfully presented dishes, a twist on British cult-classics and an increased focus on health and wellbeing – this year’s trends are tipped to be more exciting than ever!

British Fusion is one of the trends which allows

To support with the unveiling of these trends, Bidfood has launched its 2024 interactive guide, designed to help operators navigate the changing market and consumer behaviours, adapt their menus and fully explore the latest cuisines and flavours taking hold of the industry. The report also comes with a range of useful support tools, including new additions to the trends video series, expanded web content, tasty new recipes and much more.

For a look at the trends and to download the interactive trends guide, head to their website: www.bidfood.co.uk/food-and-drink-trends-2024

Please mention the Caterer, Licensee & Hotelier News when replying to advertising “We have to teach these kids not just how to use vanilla, but also what it is, where it’s from and why it matters,” Stephanie said. “The ethical side is important and we must teach the students about sustainability. If we don’t, they’re not going to go into their own kitchens and educate their staff in the future.

“LittlePod is the only vanilla we use. We get through tubes and tubes of vanilla paste and we love it. The consistency is perfect and the tube is great. You can squeeze every last little bit out, which is something we always do here. I’m always stressing to the students that it’s important to use real ingredients and nothing is better than LittlePod.” Janet Sawyer MBE BEM, LittlePod’s founder and MD, has given numerous talks at the Michael Caines Academy, whilst Joe Mann, our former marketing manager, is now inspiring his students as Head of Food and Nutrition at Queen’s College in Taunton.

Joe brought his current cohort to LittlePod’s base in East Devon for last summer’s King’s Award for Enterprise presentation. With education still at the forefront, and with such enthusiastic advocates on board, we’re hopeful that the top chefs of the future will keep it real for years to come. www.LittlePod.co.uk or see the advert on page 30.

Cleaning and Hygiene Independent Kitchen Extract Cleanliness is Always 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.

Our audit reports include a summary of the overall 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.

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 See the advert on page 34 for details.

in Season

Practising good hygiene maintenance is crucial for creating a safe and sanitary environment for facility users in the hospitality sector. Consistently implementing proactive cleaning measures helps to reduce the need for intensive deep cleaning, allowing facilities managers to allocate resources more efficiently. By preventing the entry of dirt into the building, the accumulation of unwanted debris inside can be reduced by up to two thirds, maintaining high hygiene standards.

A key way businesses can ensure hygiene maintenance is upheld is through selecting the right product for the job. The Kärcher Puzzi 8/1 spray extraction cleaner is a product that is renowned for its exceptional cleaning performance and efficiency. This compact machine effectively sprays cleaning solution deep into textile fibres, dislodging dirt which is then swiftly removed through back suction. Its rapid drying capability ensures that tex-

tile surfaces can be promptly reused helping to increase efficiently and decrease safety risks.

For facilities prioritising operational efficiency, steam cleaners like the SG 4/2 Steam Cleaner from Kärcher, offer a compelling solution. Featuring onboard water tanks designed for continuous operation, these steam cleaners minimise downtime, enabling cleaning teams to work uninterrupted for extended periods.

In today’s environment where businesses face increased scrutiny regarding cleanliness and hygiene, all venues must show close attention to their cleaning practices. From product selection to staff training and investment, prioritising hygiene is essential for achieving business success. Kärcher Professional allows facilities to prioritise cleaning and hygiene with high performance efficiency with a vast range of products available. www.kaercher.com/uk

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Cleaning and Hygiene Reckitt Pro Solutions are Proud to Be Offering Exceptional Cleaning and Hygiene Solutions for Stronger Businesses at Interclean 2024 Reckitt Pro Solutions are proud to be presenting at Interclean 2024 (14-17th May) and will be bringing their portfolio of internationally recognised cleaning and hygiene brands to Stand 403 in Hall 11.

Reckitt Pro Solutions will be bringing the latest research results, information and best practices for cleaning and hygiene in commercial spaces and demonstrating the role efficient and effective products have in helping create cleaning and hygiene protocols that support stronger businesses.

Jonathan Weiss, Commercial Director for Global Business Solutions EUANZ at Reckitt Pro Solutions, shared his excitement for the event and the opportunities that it presents: “Interclean is one of the most significant dates in the calendar, and it presents an opportunity for us to deliver the latest hygiene research and thinking as well as talk to businesses about the cleaning needs of their spaces along

with the hygiene needs of staff and customers.”

“In addition to our VIP lunch workshop, we will be at stand 403 consulting with attendees and discussing how to strengthen businesses through efficient and effective hygiene and cleaning protocols. At the stand, Reckitt Pro Solutions will be demonstrating how their exceptional hygiene solutions help create stronger businesses.”

Alongside Dettol and Sagrotan the Finish Professional range will also be a key focus. Specifically formulated for professional dishwashers. The Air Wick range will also be on the stand at Interclean 2024. Products on show will include newer additions such as the award-winning Air Wick 24/7 Active Fresh which is the brand’s first aerosolfree, automatic air freshener and has a 95% naturally derived formula free from dyes and propellants.

See the advert on the facing page for further information or please visit uk.reckittpros.com.

Better Cleaning Means Better Productivity For Hotel Managers

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

In some service industries, cleaning is a necessary byproduct of other activity.

However, for hotel managers, it is part of what makes your front-of-house impression, from your foyer to your bar, restaurants and rooms. In any case, good hygiene takes time and resource to get right. But can better cleaning lead to better productivity?

The simple answer is yes - by investing time in creating better cleaning practices, and equipment, you can keep staff moving forward throughout the workday to reduce lost time. For example, Tork Xpress® Multifold hand towel refills are 50% compressed, enabling dispensers to hold twice as many towels to serve twice as many customers before requiring a refill. With a simple upgrade, you can save your staff time refilling and save

valuable time for your end user. This improves the overall efficiency of the business to help you offer the best possible experience to guests. Additionally, by designing the hand towel dispensers to only provide one towel at a time, Tork is helping to reduce waste, so businesses get more from less and reduce environmental impact.

For hotel managers, maintaining a clean space for guests is pivotal, and can be the difference between a guest returning or not. Furthermore, with social media and public reviews becoming ever more commonplace, hygiene is a key factor in ensuring the hotel’s reputation is upheld.

For more information on our hygiene solutions, visit www.tork.co.uk

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Products and Services

A Real 90s Classic: Nostalgic RTD Returns to Pubs and Bars Already available in a variety of independent venues across the UK, the RTD is readily accessible for listing in on-trade stockists, as well as wholesalers Global Brands, the leading independent ready-to-drink expert, has announced the relaunch of its popular 90s RTD, Reef.

Already available in independents pubs and bars across the UK, the unique alcoholic orange and passionfruit juice drink is now accessible to on-trade for stocking, as well as wholesalers.

Perfect for summer sharing occasions and with an ABV of 3.4%, Reef combines a real fruit juice base with vodka, for a taste like no other; juicy, tropical and still chill. It is set to be marketed as the ultimate nostalgic RTD beverage, stirring up memories of good times and carefree days and nights.

Originally introduced in 1998, Reef quickly became a fixture in bars, offering a refreshing blend of orange and passionfruit that captured the spirit of the 1990s. For the last 4 years, Reef has been the top-selling brand on online retailer Goodtimein.co.uk. and now after a hiatus, Reef returns to the ontrade with a refreshed design, while retaining its classic flavour profile.

Jacob Barrett, Brand Manager at Reef, said “We’re seeing the impact that 90s culture is having for today’s consumer, especially with the growth of our iconic Hooch brand. We feel that Reef is perfectly

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 capa-

placed to join the nostalgia revolution and bring its chilled vibes to venues up and down the country.

“It’s still the same great product that everyone knows and loves, but now at 3.4% ABV, to make the drink more sessionable, and ideal for summer drinking occasions.”

To drive further interest from stockists, Global Brands will execute an extensive marketing strategy to support Reef, utilising tactics including PR, social media and digital marketing activity, in a bid to land a major national on-trade listing.

Marketing Director at Global Brands, Matthew Bulcroft commented “Convenience alone is not enough to entice customers, they're also seeking an experience when they’re out drinking. Reef offers a unique proposition that resonates with consumers' memories of carefree summers and vibrant social gatherings in the 90s. We aim to amplify Reef's presence in the on-trade sector, ensuring that bars recognise the value it brings to their RTD offering.”

Global Brand’s wider portfolio of RTD’s includes VK, Frankin & Sons, be., Hooch, All Shook Up, Shake Baby Shake, Kick Energy, Lustre, Amigos Tequila Beer and TAKE Tequila.

For enquiries regarding Reef's availability and stocking opportunities, please visit: https://globalbrands.co.uk/contact/

bility.

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 or see the adcert on page 13.

CLEAN Do The Workwear, So You Can Do The Work 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.

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

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 or see the advert on page 3.

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 business-critical 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 or see the advert on page 9.

New Tools for the Professional Ale Keeper A brand-new integrated range of products for cooling and keeping ales is being offered by seasoned ‘ale engineers’ Filton Brewery Products.

A newly developed and patented cask cooler beats all records for speed and efficiency in cooling real ales, working in tandem with a modular and rather neat piping system, which makes use of standard fittings from the likes of Wickes or Screwfix, Filton can ensure precise service temperatures are delivered and at around only 10wh per cask, the Spile Probe is a serious contributor to the decarbonisation effort.

“The new range closes a long standing, industry wide weakness, in the products offered to those wanting a reliable and professional system for cooling and serving cask ales in out-of-cellar situations, typically back bar dispense or beer festivals. But this system goes much further, learning from the days before cellar cooling and applying modern technologies. There’s huge potential for energy and cost savings in the cellar, without any significant change to normal service routines”.

For more info call 01323 847386 or email sales@filton.net. www.filton.net or see the advert on page 5.

Kitchen Equipment and Fit-Out

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CLH Digital

MEIKO Announces 38% Less Water, Detergent, Rinse Aid and 21% Less Energy Consumption on Upster Rack Transport Dishwashers “Meiko already leads the market in terms of sustainability for rack transport dishwashing," says Meiko UK MD Paul Anderson, "and Meiko has once again stunned the market by announcing massive savings on energy and water, which could not have come at a better time for UK caterers.”

Meiko previously announced in 2023 running cost savings of up to 21% for its new MiClean undercounter dishwashers!

‘Maximising productivity with minimal staff’ is our theme – ask us how a re-design can help boost productivity.’

• Up to 21%* energy and up to 38%* water can be saved, (* compared to the previous model KM 280) thus reducing operating costs.

The UPster K range is what Meiko calls its ‘restaurant’ dishwasher because UPster provides top-quality cleaning with minimum space requirements. The theme of this year's HRC stand is helping caterers combat staff shortages. Meiko's dishwashing specialists explain how using sound design, ergonomics, and clever accessories such as

tabling and sorting stations are vital to maximising productivity with minimal staff.

UPster K comes in a choice of lengths giving caterers precisely the dishwashing capacity needed, from 120 racks per hour to 150, 190 and 210.

There is maximum flexibility for dishwash design because UPster K can take a variety of shapes using powered exit and entry curves, tabling and sorting racking.

Heat recovery systems come free with UPster K because they are built in at the factory. Given sufficient air changes, no direct exhaust air connection is usually required because heat recovery effectively manages air quality.

Award-winning customer service includes commissioning always by Meiko.

At a time when operators are looking for guaranteed hygiene, combined with maximum economy and improvement to staff working conditions – the steamfree UPster machines provide the most sustainable rack transport choice.

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 period.

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@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Temporary Catering Facilities

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

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CLH Digital

Issue 209

Kitchen Equipment and Fit-Out

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

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

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

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 specified for any application.

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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Blue Seal Fryers and Oil Filtration

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) Operators should consider when purchasing a fryer and their oil, the oil capacity against production rate, burner efficiency and recovery rate, as well as a true cool zone in gas fryers to help prolong the oil life. Blue Seal V ray Gas Fryers are our premium fryer and burner system, which come at a higher price compared to some competitors’ gas models. However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator.

Blue Seal produce high performance thermostatic controlled gas & electric fryers. Our Evolution range gas fryers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system. This system uses infra-red technology radiating the heat into the tank, only heating the area of oil the baskets are sitting in. This promotes incredibly fast recovery rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank. The true cool zone prevents crumb and food debris that drops below the batter plates from continuous cooking and carbonising,

which in turn helps prevent the degrading of oil quality. This all achieves considerable cost saving for the operator with fuel and oil, as well as time efficiency, producing the finished products.

Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life, have great mobility and space saving features as well as powerful pumps & full stainless steel construction.

Moisture, fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke. Blue Seal Filtamax removes impurities, quickly and effectively, maintaining consistent high cooking quality and considerable extension of oil life.

The Carbon Pads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. Daily filtering of fryer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product.

Rational iVario by CEE

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

Evolution Fryers and Filter Units

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

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.

• Be ready for your inspections

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

Rational iVario by CEE

• 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

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

• Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Issue 209

Hospitality Technology

Facilities Maintenance Visibility, Cost Notts County FC's Fan Experience Control and Improved Compliance Transformed with the Help of MCR Systems 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.

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.

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

However, it is clear to Ostara that it is not just client expenditure that proves costly, but also administrative labour. An automated invoice validation process reduces invoice review time, while legislative compliance reporting identifies actual compliance levels and PPM needs, based on what clients should have, not just what they have.

Ostara's also has a built-in auditing process that allows clients to audit invoices based on specific criteria and sample size.

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.

Contact us on: +44(0)844 880 2582 info@ostarasystems.com www.ostarasystems.com

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

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

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.

tions. 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.

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.

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.

The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obliga-

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

Castra Solutions - Wired and Wireless Solutions Attention all hospitality business owners! Are you tired of dealing with poor WiFi that's costing you positive reviews and customer satisfaction? It's time to take control and enhance your venue's connectivity with Castra Solutions at your side. Our team specializes in providing tailored Hospitality WiFi solutions, IT Support, and cutting-edge cybersecurity services that are designed to elevate your business to new heights.

Picture this: a seamless WiFi experience that not only meets but exceeds your expectations. We recommend that you say goodbye to outdated captive portals and hello to alternative data capture methods that will keep both you and your customers smiling. Our vendor-agnostic approach means we focus on finding the perfect solutions for your unique business needs, maximising your ROI every step of the way.

Don't let technology hurdles hold you back from achieving success. Join forces with Castra Solutions and let our experienced IT support team and cybersecurity experts safeguard your business while enhancing your customer's experience.

Our team is dedicated to providing personalised support that caters to your every need. From seamless connectivity solutions to proactive cybersecurity measures, we are committed to helping your hospitality business thrive in the digital age.

Let Castra Solutions be your trusted partner in

leveraging technology to its fullest potential, ensuring a secure and efficient operation that leaves both your staff and customers impressed. Say goodbye to connectivity woes and hello to a future-proof IT infrastructure that sets you apart from the competition. Elevate your hospitality business with Castra Solutions today!

Reach out to us to schedule a consultation and witness firsthand how Castra Solutions can revolutionise the way technology empowers your hospitality business. Embrace the future of connectivity with Castra Solutions by your side! hello@castrasolutions.co.uk 0300 124 5005 See the advert on page 2 for details.

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Issue 209

Outdoor Spaces

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

7. SOCIAL MEDIA TIE-INS

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

Use banners to promote your pub’s social media hashtags or handles, encouraging patrons to share their game-day experiences online. This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment.

2. CREATE A THEMED ATMOSPHERE

8. ANNOUNCE POST-GAME ENTERTAINMENT

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 gamewatching experience.

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.

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS

5. USE BANNERS FOR DIRECTIONAL SIGNAGE

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-visibility areas in the pub can entice sports fans to choose your venue over others.

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.

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.

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 can move your furniture in or out depending on where you need it most

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 gamewatching 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! 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

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

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 highquality wooden picnic tables.

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables. MG Timber are the garden furniture suppliers

for you.

Crafted from the finest Swedish Redwood, each piece is 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 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. See the advert on the front cover.

Outdoor Spaces Cinders ‘Classic’ Barbecue The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique, patented design. It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point. Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years.

The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energy used. The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives.

Cinders’ production values are impressive - not only

offering a warranty for commercial use, unlike cheap imported barbecues, but also built to ISO 9001:2015 standards.

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down.

The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected. Once cool, the Classic can be folded down and easily stored away.

To discover more call 01524 262900 or www.cindersbarbecues.co.uk

5 Ways to Create a Welcoming ‘Alfresco’ Space Whatever the Weather Updating your outdoor area can make a significant impact to your brand, customer experience and profitability.

From pavements and roof tops to gardens and terraces, tapping into the potential of your premises is essential in today’s competitive market.

Here are our top tips on creating the perfect weatherproof indoor /outdoor living space.

1. Get comfortable Let guests sit in comfort on made to measure, quality upholstery.

Choose specialist outdoor foam and fabrics to ensure durability, and easy maintenance.

2. Shelter from the elements: Awnings and shade sails protect your guests from heat and harmful rays and a strategically placed gazebo will provide shelter from the rain as well as creating a stylish outdoor event space.

Adding side panels makes it usable all year round giving you an adaptable extra room and excellent value for money.

3. Embrace your surroundings: Use colour to make the most of what you already

have. Whether it’s a peaceful garden, or a vibrant busy street, use it to your advantage to create a distinctive style and atmosphere. Choose complimentary upholstery and covering fabrics to make a statement that sets you apart from your competitors.

4. Branding: Align your brands aesthetics and incorporate logos and artwork to your panels and awnings to promote brand recognition and loyalty from your guests and customers.

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CLH Digital

For a free quotation: 01943 851444 sales@canvasman.co.uk www.canvasman.co.uk

Outdoor Coverings, Upholstery and more for Hotels, Bars and Restaurants

5. Protection: Protect investments like outdoor kitchens, BBQ’s and furniture with tailormade covers, designed to fit perfectly and last year after year.

At Canvasman Ltd, we specialise in designing and manufacturing bespoke outdoor upholstery and protective coverings for hotels, restaurants, and bars.

Call us on 01943 851 and quote ‘PROTECT’ FOR A 5% DISCOUNT. We can help you create a truly aspirational outdoor setting.

Visit our website for more. www.canvasman.co.uk

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Issue 209

Outdoor Spaces

Old Smokey – The BIG Pit Like No Other!

Our passion is creating the best Barbecue, Smokin’ and Grillin’ Experience.

Old Smokey – The BIG Pit Like No Other!

If you need a point of difference that delivers high levels of taste & expert professionalism with a truly unique talking point – whether bespoke large scale celebration events, iconic street food delivery at a festival or food focused market or indeed special corporate day tailoring all aspects of your needs day Old Smokey is your operator.

Our team is made up of highly experienced chefs who put flavour and fun customer focused service first!

With a 6ft long smoking chamber and a 2.5ft square Parrilla style grill to cook and lock in BIG flavours, Old Smokey sits on a Tri Axle Trailer that gives presence and the most incredible wow factor.

So, if your event demands and craves “Slow & Low” smoked Classic Americana moist Brisket, sticky Burnt Ends, tender sweet pulled Pork and you need seared flashed cooked steaks, burgers and smoky charred loaded dogs -our imposing 12ft “stand on and cook” rig is for you.

Old Smokey is based in the Derbyshire Peak District, but we are more than happy to discuss travel & supporting events that need our skill and one of a kind atmosphere in further afield locations.

Contact us to make your event super special: @oldsmokeyofficial e-mail andrewdaniels321@gmail.com Mob 07842680653

"Can We Sit Outside Please?"

Our passion is creating the best barbecue and smoked food for weddings, corporate events and private events. @oldsmokeyofficial andrewdaniels321@gmail.com | 07842680653 www.oldsmokey.co.uk

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Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining.

parasol could provide a profit contribution of £57.6k per annum, which is a welcome statistic in these economically trying times.

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment opportunities.

What’s more, our zero deposit leasing options allow for payments to be spread over 2-5 years.

The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12.50 per head equals £200. If you were to turn these 3 times a day that would equal £600. If we multiply that by a realistic 4 days of the week, you’re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum.

Assuming 50% gross margin, the investment of 1

So taking a 4mt X 4mt parasol with a moveable base, import, delivery and fitting, the monthly payment over 36 months would be £184.09 or the weekly equivalent of £42.98. As such, your potential R.O.I. massively outweighs this no deposit figure.

What are you waiting for?!

01352 740164 www.indigoawnings.co.uk enquiries@indigoawnings.co.uk

Outdoor Spaces 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

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

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and outdoor

seating and table solutions.

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

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

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

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Outdoor Spaces 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

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.

Recycled Plasic Furniture same product and up to 15%, the more bought the more saved for exceptional value. We believe we are the most competitive in the market.

LeisureBench Ltd, is proud to announce its new RECYCLED PLASIC FURNITURE manufacturing facility.

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.

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Our new website has automated muti-buy discounting. Discounts start at 5% for as little as two of the

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

Customer service is key to our success.

We welcome visitors to our factory showroom at Old Wharf Road, Grantham, Notts, NG31 7AA. LeisureBench W: www.leisurebench.co.uk TEL: 01949 862920 We all want to see less plastic waste, our products are not only made from recycled plastic but are also 100% recyclable, future proofing sustainability.

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

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trees from previously illegally logged ground so that replantation 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

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-to-measure 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 infa-red 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

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Warner Contract Furniture This year, Warner Contract Furniture, a North-West-based contract furniture supplier, celebrates 10 years of providing highquality commercial contract furniture to leisure and hospitality businesses across the UK.

Over the past decade, Warner Contract Furniture has collaborated with our customers & suppliers to deliver top-notch contract furniture at competitive prices. We have built a loyal and trusting client base, setting the stage for continued exceptional service in the years to come.

All commercial furniture from Warner Contract Furniture is meticulously tested to ensure maximum safety and commercial compliance. This commitment to quality allows clients to have peace of mind knowing that their commercial furniture meets industry safety standards and is designed to stand the test of time.

Whether you are planning a refurbishment or need

quick replacements, Warner ContractFurn iture's expert team can help you find the right furniture.

You can shop online for readymade commercial furniture to match your aesthetic or contactthe team for a completely bespoke order.

Offering a fully customisable service, Warner Contract Furniture ensures clients receive the perfect furniture solutions for their hospitality or leisure spaces.

Contact Warner Contract Furniture Today If you're searching for a reliable contract furniture supplier or planning a refurbishment and need support with commercial furniture, reach out to Warner Contract Furniture.

Call 0161 408 2390, email the team at sales@warnercontractfurniture.co.uk, or browse their extensive range of commercial furniture at www.warnercontractfurniture.co.uk.

ReFurnishUs Is Your Go-To Source for HighQuality Contract Furniture at Unbeatable Prices!

In the competitive landscape of the hospitality industry, finding reliable suppliers for high-quality contract furniture at competitive prices is essential for businesses aiming to optimise their budgets without compromising on quality. Enter ReFurnishUs, a leading provider in the field, dedicated to meeting the diverse furnishing needs of hospitality venues across the UK, from small independents to larger chains.

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At RefurnishUs, we pride ourselves on our commitment to offering a wide range of premium commercial furniture from table tops and bases to an extensive outdoor collection that will guarantee to refresh any space. With hundreds of products in stock readily available for fast delivery, we ensure a seamless and efficient process, allowing businesses to furnish their establishments promptly and without hassle.

Our promise goes beyond mere price matching – we

go the extra mile by beating any like-for-like quote provided by our competitors, ensuring our clients receive the best value for their investment. In addition to unbeatable prices, we prioritise customer satisfaction, offering a no-quibble return and replacement service in the rare event of any issues.

Our commercial-grade furniture, sourced from reputable suppliers with extensive industry experience, is rigorously tested and certified to meet Crib 5 fire regulations, providing peace of mind to our clients. With RefurnishUs, businesses can rest assured that they are investing in furniture that not only meets their functional needs, but also their budget requirements.

Contact us today to discuss how we can beat any like-for like quote and discover how we can help with all your furnishing needs. www.refurnishus.com

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Celebrating 39 Years of Illumination Excellence: The Lightique Journey In 1985, David Smith, along with two esteemed business associates, embarked on a mission to redefine the lighting industry. David, a seasoned electrical contractor serving the commercial sector, grew increasingly dissatisfied with the subpar quality and delayed deliveries from suppliers. Determined to set a new standard, he founded Lightique Limited.

From its humble beginnings, Lightique swiftly gained recognition for its unwavering commitment to quality and reliability. The company’s initial focus on a small yet comprehensive range soon garnered acclaim.

As fashion trends evolved over the next five years, so did Lightique. David, ever attuned to the pulse of innovation, steered the company towards expansion and adaptation. It was during this period that his sons, Gary and Neil, joined the ranks of the company. Through rigorous apprenticeships under their father’s mentorship, they ascended through the ranks to become joint managing directors.

Today, as Lightique marks 39 years of illuminating

excellence, we reflect on the journey that brought us here. Our success story is not merely one of growth and expansion but a testament to the enduring partnerships we’ve cultivated with our most cherished asset: our customers.

As Neil and Gary lead Lightique into the future, they carry forward the legacy of their father’s vision, built on sturdy foundations and fueled by the trust and loyalty of our valued clients. The Lightique saga continues, driven by a relentless pursuit of excellence and a steadfast commitment to serving your lighting needs.

Join us as we illuminate the path ahead, guided by innovation, quality, and a profound appreciation for our customers. Together, let’s script the next chapter of the Lightique legacy—a tale of brilliance, forged in the glow of shared success Check out our website www.lightique.com to see some examples of what we can do. Or drop us an email sales@lightique.com with your enquiry and we will do our best to help!

Experience the perfect blend of style, functionality, and innovation. Discover our collection

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-

ILLUMINATE YOUR WORLD WITH LIGHTIQUE LTD. today and let us brighten up your space in ways you never thought possible.

With over 39 years of experience of manufacturing and supplying the pub restaurant and hotel industry we have something for everyone. We understand the how important it is to supply on time and within budget.

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

Check out our website www.lightique.com to see some examples of what we can do. Or drop us an email sales@lightique.com with your enquiry and we will do our best to help!

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MST Auctioneers Ltd Tailor-Made Designed Seating For You 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.

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 fix-

tures 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 timeserved 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!

Welcome The Crowds With Flexible Furniture On Fast Delivery 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

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Service So Good You’ll Fall Off Your Seat... Take A Look For Yourself!

At Nobis, we understand that exceptional service is the cornerstone of any successful business. That's why we go above and beyond to ensure your satisfaction every step of the way.

Whether you're browsing our extensive collection online or reaching out to our dedicated sales team, you can expect nothing but the best.

Need assistance selecting the perfect pieces for your restaurant or hospitality establishment? Our knowledgeable staff are here to help! With years of industry experience, we can provide expert guidance to help you make informed decisions that meet your specific needs and budget.

Experience Nobis Restaurant Furniture today and discover why our customers keep coming back for more.

From the initial consultation to the final delivery, we prioritise your satisfaction above all else. Our dedica-

tion to service doesn't end after your purchase – we're here to support you every step of the way, ensuring a seamless experience from start to finish.

Whether you're outfitting a cosy café or a bustling restaurant, trust Nobis Restaurant Furniture to deliver exceptional quality and service that exceeds your expectations. Shop now and elevate your space with furniture that's as remarkable as your establishment.

But don't just take our word for it – see for yourself! Visit www.nobisrestaurantfurniture.com to explore our range of high-quality furniture options or reach out to us directly at sales@nobisfurniture.com or 01733 342 372.

Experience service so good, you'll fall off your seat – in the best way possible.’

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.

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

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Property and Professional

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.

could quite easily deliver a vibrant and dynamic hospitality sector.

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

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.

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

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.

La Fiesta is regrettably for sale.

I can assure a potential buyer that this is a Diamond opportunity not to be overlooked.

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.

Not to mention the enormous attraction at the Henley Regatta offering a potential income stream of around £50,000. in one week.

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.

franchise opportunity comes with an average turnover of around £50,000 per year, with the company’s top franchise partners earning over £125,000.

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.

PROFITABLE BUSINESS FOR SALE

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.

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures. With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA), the initiative aims to harness the skills and experience of former pub and hospitality managers, offering them business opportunities within their chosen industry.

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www.lafalaise1923@gmail.com

Answer: because we can help your business to succeed.

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For further details and contact kindly email

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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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."

STOCKTAKE UK'S FRANCHISE OFFER

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.

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

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

With the investment capital returned within two seasons.

The price is £150.000 or nearest offer.

This is a Hospitality, Home, & Business Opportunity Based on the River Thames in Surrey

Presently undergoing a complete repaint and out of water survey.

For further details and contact kindly email www.lafalaise1923@gmail.com

54

CLH Digital

Property and Professional

Issue 209

How to Protect Your Premises Licence from Insolvency

By Sarah Taylor, licensing partner at Keystone Law (www.keystonelaw.com) Following a year of news stories about insolvencies increasing to record levels, a recent Allianz report predicts that corporate insolvencies could increase by 10% in 2024 and that 15% of small and medium sized businesses in the UK are at risk of becoming insolvent.

A premises licence is a valuable asset, which not only authorises licensable activities but can also increase the value of a property. For this reason, it is important to ensure that premises licences are protected. Many hospitality operators and insolvency practitioners are unaware of the provisions in the Licensing Act 2003 which state that an ‘insolvency event’ shall result in the lapse of the premises licence. That lapse is immediate as soon as the insolvency event takes place. For example, if the company holding a premises licence enters administration, the premises licence lapses at the point in time where the appointment of administrators is approved. The business will generally continue to trade whilst in administration but unless the premises licence is transferred or an interim authority notice is applied for, the business will be trading without a valid premises

licence and therefore an offence will be committed.

The Licensing Act 2003 allows a 28-day period for an Interim Authority Notice to be applied for, or for the premises licence to be transferred, following an insolvency event in order to keep it active. There are steps that can be taken to prevent loss of a premises licence, such as: • Speaking to an insolvency practitioner and a licensing lawyer at an early stage.

It is important to get the correct advice to allow you to prepare for an insolvency event. The date of the insolvency event can be unclear and therefore early advice can ensure that you can fully prepare to submit an interim authority notice (allowing a further three months before the licence must be transferred again) or to transfer the licence to another company or an individual.

• Considering who holds the premises licence. If the licence is held by a company which is at risk of insolvency, consider whether there are other companies to which the licence could be transferred in order to keep it active. Considering this at an early stage allows other companies to be incorporated, if necessary. If it is not possible to transfer the licence to another company, the licence may be transferred to an individual or an insolvency practitioner. It is important to consider the legal implications of holding the licence and the legal responsibility placed upon the holder of the licence to ensure that the conditions of the licence are complied with. Premises licences held by individuals also lapse when

the individual becomes bankrupt, loses capacity to hold the licence or dies, and therefore the same advice applies in the case of personal bankruptcy.

• If you are a landlord of a premises and your tenant holds the premises licence, consider making an application for a shadow licence. A shadow licence is a separate premises licence which duplicates the terms and conditions of the licence which is being utilised by the tenant. If the tenant becomes insolvent and the premises licence lapses, the shadow licence can be utilised and ensure that the landlord or a new prospective tenant does not have to go through the process of obtaining a new premises licence for the property. This is particularly important in areas where obtaining new licences for later hours or vertical drinking premises has become increasingly difficult due to Council Cumulative Impact Zones or residential developments in the area.

The prospect of your business facing insolvency can be stressful and it is common for business owners to concentrate on dealing with the financial aspects of the insolvency process and to assume that the premises licence will continue to remain in force. It is crucial to take early advice if you or your business holds a premises licence and there is any prospect of bankruptcy or your business facing insolvency – this ensures that plans can be made to protect your premises licence and ensures that your business can continue to trade.

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.”

T H E W E S T C O U N T RY S P E C I A L I S T S

BISHOPSTEIGNTON, DEVON

PERRANPORTH, CORNWALL

• 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 & Well Presented 5 Bed Private Accommodation

OFFERS IN EXCESS OF: £350,000 +VAT FREEHOLD REF: 4420

W! NE

PRICE: £1,200,000

W! NE

PRICE: £30,000

PRICE: £30,000

• Stunning Coastal Thatched Village Inn - Rethatched in 2023 • Recently Renovated, Reequipped and Remodelled • 70 Plus Covers Inside & Stunning Outside Trading Areas • Beautiful Owners Chalet Bungalow with Sea Views • Very Strong Business, Viewing Essential

REF: 4351

PAIGNTON, DEVON

• Niche Home Delivery Service Offering a Choice of Hot Lunches • Operating 7 Days a Week Providing 80-100 Lunches a Day • Freshly Prepared Onsite Daily Using Quality Produce • Huge Potential to Expand into Breakfast & Dinner Options • New Lease Available at a Rent of £4,992 PA

LEASEHOLD

REF: 4268

REF: 4265

REF: 4711

LONGDOWN, EXETER

!

LD O S

BUTTERLEIGH INN, BUTTERLEIGH, DEVON

D! L SO

SHIP INN, BURCOMBE, WILTSHIRE

PALM BAR, EXMOUTH, DEVON

D! L SO

D! L SO

PRICE: NIL INGOING – NEW FREE OF TIE LEASE REF: 4386

W! NE

PRICE: £35,000

• Impressive Detached Tudor Style Property in Fabulous Location • Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area & Wash Up Room • Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars & Outbuildings

FREEHOLD

LEASEHOLD

• 17th Century Country Freehouse Only 4 Miles from Exeter • Substantial Property with 2 Sets of Owner’s Accommodation • 2 Beautifully Presented Interlinking Trade Areas • Outbuildings and Storage Space • Recently Closed – Has to be seen to be Appreciated

MINEHEAD, SOMERSET

PRICE: £600,000

!

LD O S

• Stunning 17th Century Traditional Cornish Inn • Successful Business, Oozing with Character and Atmosphere • Well Equipped Commercial Kitchen • Attractive Owner's Accommodation • Outside Seating Areas with Sunny Aspect & Car Park

SOUTH DEVON

FREEHOLD

!

LD O S

NEWTON ABBOT, DEVON

• Modern Catering Kiosk Located in Popular Park • Benefitting From Being The Sole Catering Unit • Providing Hot & Cold Drinks and Snacks • Pretty Decked Area Seating Circa 16 • Great Owner/Operator Opportunity

LEASEHOLD

REF: 4860

SWAN INN, BAMPTON, DEVON

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LD O S

PRICE: £69,950

LEASEHOLD

REF: 4344

LIVE & LET LIVE, LANDSCOVE, DEVON

SOLD IN THE FIRST QUARTER OF 2024.

TORQUAY, DEVON

• Elegant Restaurant Premises Offering Fine Dining • Located Close to Town, Major Hotels & Marina • Well Established with Potential for 40+ Covers • Further Potential to Increase Business • Large 2 Bedroom Residential Accommodation

DUKE OF LEEDS, LEEDSTOWN, CORNWALL

BOATYARD BAKERY, EXETER, DEVON

THINKING OF SELLING YOUR HOSPITALITY OR CATERING BUSINESS? CALL US FOR A FREE APPRAISAL.

THINKING OF SELLING? CALL FOR A FREE VALUATION

!

LD O S

OSTLER INN, UFFCULME, DEVON

01392 201262 www.stonesmith.co.uk