CLH Digital - Issue #211

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A cross-par ty group of UK members of Parliament has launched an inquir y to address staff shor tages in the hospitality industr y The investigation will delve into why there are high vacancy rates in the sector, with more than 100 000 jobs to be filled in the past few years and will also look at what the industr y and government can do to make hospitality an attractive sector to work in, making a series of recommendations to government Hospitality is currently the third largest employer in the UK, with 3 5 million people working in the sector, playing a crucial role in providing jobs and suppor ting livelihoods across the countr y The sector directly contributes £93 billion annually to the economy (CONTINUED ON PAGE 3...)
Hospitality Recruitment and Retention Crisis

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

Inquiry Launched into Hospitality Staffing Crisis: Long Overdue Action to Unlock Sector Potential

the staffing recruitment and

crisis plaguing the UK hospitality industr y

This development comes as operators continue to grapple with severe workforce shor tages that threaten to impede the sector's growth and potential The inquir y aims to shed light on critical issues that have led to reduced trading hours, lost sales, and revenue , not to mention the uncer tainty faced by existing staff

The decision to launch this inquir y underscores the growing recognition that the staffing crisis is not just a shor t-term inconvenience , but a fundamental obstacle preventing the hospitality industr y from realising its true potential

It is widely acknowledged that omitting the sector from the shor tage occupation list was a significant misstep, contributing to an exodus of experienced and trained staff and leaving behind a substantial skills gap that urgently needs addressing A bit of a political “minefield” which I don’t want to step into other than to say that it came as a surprise to no one that the sector heavily reliant on overseas workers, par ticularly from Eastern Europe , would be impacted once they returned to their countr y of origin, since there was little if any time for the sector to prepare

I am all for training home-grown talent and have championed it at ever y oppor tunity

The sector is a fantastic oppor tunity for people of all ages and backgrounds offering wonderful career oppor tunities or just par t-time convenient family fitting jobs

I always found it rewarding and fun which is the nature of the hospitality sector par ticularly with unique oppor tunities for career progression and travel

My own opinion is the lack of government suppor t has only exacerbated the challenges

faced by operators across the countr y

Amidst these pressing concerns, there are glimmers of hope within the industr y UK

Hospitality CEO Kate Nicholls recently delivered an encouraging address at the Savoy lecture acknowledging the ongoing challenges while pointing to signs of recover y Nicholls highlighted positive trends such as global travel reopening and the resurgence of events, along with projected increases in consumer spending, par ticularly in eating and drinking out an encouraging prospect for the beleaguered sector

Looking ahead, with a bumper summer of spor ts events on the horizon, pubs and hospitality venues are hopeful of reaping the benefits of increased footfall and consumer spending The prospect of a brighter future is indeed welcome news for an industr y that has weathered unprecedented challenges As the inquir y unfolds, stakeholders are optimistic that meaningful solutions will emerge to address the staffing crisis and set the stage for sustainable growth and recover y in the UK hospitality sector I can always be contacted at edit@catererlicensee .com

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 , fur ther details can be seen at www catererlicensee com

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The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage Views expressed within this publication are not necessarily those of the publisher or the editorial team Whilst ever y care is taken when compiling this publication to ensure accuracy the publisher will assume no responsibility for any effects errors or omissions therefrom All rights reser ved reproduction is forbidden unless written permission is obtained All material is assumed copyright free unless otherwise advised
In a long-awaited move , in my opinion at least, an AllPar ty Parliamentar y Group (APPG) has announced an inquir y into
2 CLH Digital Issue 211

Inquiry Launched into Hospitality Recruitment and Retention Crisis

UKHospitality says its members were experiencing a job vacancy rate of 11 per cent, and according to the Office for National Statistics (ONS) there are 132 000 unfilled roles in the sector – 48 per cent above prepandemic levels

“We’re seeing a third of businesses closing early closing on cer tain days or adjusting rotas and ser vices to retain staff and protect their wellbeing ” Kate Nicholls CEO of UKHospitality said “In rural and coastal areas the problem is par ticularly acute The ver y nature of being seasonal means it’s harder to prepare and staff up for the summer

Fur thermore , in October 2023 the Migration Advisor y Committee (MAC) decided not to recommend any hospitality roles be added to the shor tage occupation list, which would have made it easier for businesses to recruit from abroad

The independent body rejected calls for chefs and hotel, restaurant, bar, and catering managers to join the list, but did recommend that experienced sommeliers with more than three years full time-experience should be eligible for skilled worker visas

Now the All-Par ty Parliamentar y Group (APPG) for Hospitality and Tourism is looking to explore why the industr y has such a high number of staff vacancies and how it can respond

The APPG is seeking answers to the following questions:

• Worker s in hospitality roles often leave within a few months and many within the fir st year Does the industr y have a retention problem? And, if so, why?

The industr y has more than 100,000 vacancies and shor tages have remained a per sistent issue for businesses for several year s What are the barr ier s bus nesses are facing when it comes to recruitment and finding the staff they need?

• 1 in 5 UK adults consider hospitality an appealing industr y to work in –what can the sector and government do to c hange the perceptions of a sector that offer s rewarding career s and rapid progression, to make the sector more appealing?

• Histor ically, hospitality has been able to fill vacanc es with worker s from over seas:

• The sector has introduced numerous initiatives to suppor t the


of its staff suc h as the Wellbeing Promise and Hotelier s ’ Char ter How successful have these industr y in tiatives and action taken by businesses been, and what can be done?

• As a sector, many hospitality businesses util se zero-hour contracts , what impact do you think this has on the recruitment and retention of staff?


Simon Jupp MP (East Devon) Chair of the Hospitality and Tourism APPG said: “Staffing challenges in hospitality and tourism has continually been raised by businesses as a persistent problem that negatively impacts trading

“Given how impor tant the people who work in hospitality and tourism are to the experiences they help deliver, it s impor tant that the APPG takes the time to investigate this issue

“I’m pleased to launch this inquir y today and I want businesses and representatives of the sector at its hear t, to enable the members of the APPG to understand the issues and make appropriate recommendations to government on where it can suppor t

This is a broad inquir y and I hope to hear from as many people involved in hospitality and tourism as possible ”

The deadline for submissions of written evidence is Friday 14 June , and should be no longer than 1,500 words Evidence should be submitted to policy@ukhospitality org uk, which acts as the secretariat of the APPG

hospitality staff shor tages are proving to be an enormous, and ongoing economic and logistic challenge par ticularly after the double crisis of Covid and Brexit During the pandemic , nearly 80% of hospitality workers were furloughed the highest propor tion out of all UK industries, with workers in the sector turning to different industries to seek employment, andnd many EU hospitality workers returned to their home countries
July 2023 CLH NEWS repor ted that staff shor tages were causing restaurants and pub businesses to reduce hours and close early as UK hospitality job vacancies rose above pre-pandemic levels CLOSING EARLIER
as a sector how is the industr
encouraging business
the Government’s emphasis on
s with the need to
a high-quality
ience for
s and guests?
mental health

The Pubs Code Adjudicator –

A Champion of Fairness


“The Pubs Code is legislation which protects tied pub tenants of the largest pub companies – those who own more than 500 tied pubs in England and Wales It covers six pub companies – Admiral, Greene King, Marston’s, Punch, Star Pubs & Bars, and Stonegate

“The Code came into force in 2016, and gives tenants more rights and greater protection in their relationship with their pub company The Code exists to ensure tied tenants are treated fairly and lawfully by their pub company and that they should be no worse off than they would be

if they were free of tie It is all about fairness and allowing tenants’ businesses to succeed ”


I am the Pubs Code Adjudicator, or PC A, having recently been reappointed for my second term, a fur ther three-year period It is my responsibility to enforce the Pubs Code , regulating the relationship between pub companies and their tied tenants My team and I want to empower tenants to negotiate and find the best deal for their businesses, by ensuring the pub companies obser ve the Pubs Code and provide tenants with the right information, at the right time

“A key objective for the PC A is to boost tenants’ awareness of their rights and the legislation in place to suppor t them – which is why I am doing this inter view For a fair relationship, both sides should be informed, and we are here to facilitate that ”


“We have a wealth of information on our website - www gov uk/pca, including tenant factsheets These are designed to answer the major questions that tenants ask the PC A about the Pubs Code and its processes I urge all tied tenants of the six pub companies to take a little time to read more about us We want to be more visible to the industr y and you might have caught us at events recently, such as at the Nor thern Restaurant & Bar show, and at the National Pubwatch Conference ”

“We run an Annual Tied Tenants Sur vey where we speak to 1,200 tied tenants to gather their views and opinions on the Pubs Code and their

pub company This is an absolutely critical piece of research to ensure effectiveness of the Pubs Code , help the regulated pub companies understand tenant satisfaction levels and where they need to make improvements, as well as enabling the industr y to see comparisons between those pub companies

“We issue advice and guidance to the industr y, and I have the power to investigate suspected breaches of the Pubs Code I am also responsible for providing an arbitration ser vice for the resolution of Pubs Code disputes Cases are managed by the Char tered Institute of Arbitrators on the PC A’s behalf The PC A can only help to settle disputes which are in scope of the Pubs Code Each pub company has a Code Compliance Officer which manages Pubs Code disputes informally For other matters, tenants should refer to their pub company s complaints procedure or take independent legal advice ”


“Clearly the economic climate has brought challenges all around The PC A exists to empower tenants, address disparities of information available to them, and ensure their tied relationship works for them, which should ultimately contribute to better business and promote resilience within the trade I believe the PC A can play a par t in strengthening our industr y by encouraging transparency from pub companies about their Pubs Code compliance and promoting their best practice

For more information, please visit www gov uk/pca or follow @pubscodepca on social media

The Ivy to Open Restaurant in Liverpool City Centre

Unilever Foods Solutions (UFS) has released its annual trend repor t, Future Menus 2024, which sets out the seven global trends that are shaping the food ser vice industr y in the UK The key shifts expected in restaurants this year include rising demand for unexpected flavour combinations, the mainstreaming of plant-based dishes, and a focus on transforming healthy options to create unexpected food innovations

The repor t highlights a demand from consumers for 'Flavour Shock', characterised by unexpected flavour combinations and twists on classic dishes such as incorporating sweet and spicy Mexican sauces to create modern burgers Leaning into sensorial dining with fusions and ‘chaos cooking’ provides an oppor tunity to elevate eating-out experiences with more vibrant, unforgettable and unique experiences – using food as a form of escapism that is designed to captivate attention and create lasting memories

To suppor t chefs in creating these surprising flavour combinations, UFS provides customers with new spins on classic techniques and flavours as a way to combine different tastes and textures, as well as products that deliver on taste while reducing preparation time Off the back of this demand for cooking aids, Knorr Professional's bouillons and seasonings grew 15% last year

Health-conscious customers are seeking wholesome dining experiences that go beyond calorie counting –the ‘Feel-Good Food’ trend explores the relationship between nutrition and wellbeing, as well as local sourcing, sustainability and embracing innovations in food production Consumers are putting increasing impor tance in knowing the nutritional content of the meals they eat so it’s time to innovate ‘healthy options’ to create the unexpected using alternative veg and nutritional grains to help safeguard all aspects of human health – star ting with the food we eat!

When it comes to offering plant-based menu items despite repor ts that veganism is on the decline diners

continue to seek more variety in their meal choices, with the repor t highlighting ‘Irresistible Vegetables’ as a continued trend It's time to elevate vegetables on your menu to suppor t customer’s flexitarian lifestyles and champion sustainability – making vegetables the hero for plate appeal and the future of the planet To help chefs deliver plant-based options that don’t compromise on taste , UFS has seen an increased demand for Hellmann’s Vegan Mayo which has experienced 50% compound annual growth over the last two years

Star Chen CEO Unilever Food Solutions said: “Unilever Food Solutions (UFS) is

4 CLH Digital Issue 211
CLH News sat down with Fiona Dickie , Pubs Code Adjudicator to discuss their role in the industr y
a business of chefs for chefs The exper tise of our global network of in-house chefs informs ever ything we do, including the development of unmissably superior products from our power brands Knorr Professional and Hellmann s, as well as solutions that help chefs deliver consistently stand-out dishes, in less time ” “By providing chefs with products that reduce food preparation time , whilst satisfying growing consumer appetite for on-trend dishes, UFS has seen consistent growth, now accounting for 20% of the Unilever Nutrition business,” said Star Chen UFS is helping chefs tap into these menu trends by providing recipe inspiration, culinar y training, and professional products to more than 3 million food ser vice operators around the world, contributing to double-digit growth for the UFS business in 2023 The second annual Future Menu Trends Repor t 2024 features recipes, insights, and practical tips drawn from the exper tise of 250 in-house UFS chefs and elaborative feedback of more than 1,600 chef professionals across 21 markets, with the aim to assist foodser vice operators worldwide in meeting evolving diner needs To download your copy of the repor t visit www unileverfoodsolutions co uk/chef-inspiration/future-menus-2024-repor t html Unilever Food Solutions Unveils ‘Future Menus 2024’
Iconic London eaterie , The Ivy, is set to open in Liverpool, with a bid to open a branch in Castle Street’s former Bank of England building London-based Troia (UK) Restaurants has submitted a planning application to Liverpool City Council to bring the brand to Liverpool The new site would complement two other Ivy sites already established in Manchester Plans to conver t the former bank into a new dining venue were signed off by Liverpool Council’s planning committee in August 2023 with conjecture over who would take over the location The proposals are bringing the site back to life having been left vacant for almost 20 years The building sits within the Castle Street Conser vation Area and was built in a Neoclassical style between 1845 and 1848 and was constructed as one of three branch banks for the Bank of England in the mid-19th centur y The building is regarded as one of architect Charles Rober t Cockerell’s most impressive and was described by Nikolaus Pevsner as a “masterpiece of Victorian architecture” and by the National Heritage List for England as “ one of Cockerell’s richest and most inventive buildings According to a planning assessment carried out by Liverpool Council officers the “commanding” site was designed by Charles Rober t Cockerell It added: “Its scale and powerful design language evidences the impor tance of Liverpool as a highly influential centre of commerce and trade which led to the founding of this first regional outpost of the Bank of England outside of London “Internally the building has an austere character, a contrast with many other banks of Liverpool where wealth is flaunted with fine marbles, gilding and lavish decoration ” As The Old Bank of England building is a Grade 1 listed building, only cer tain alterations are permitted Image ©Copyr ght Stephen Craven and l censed for reuse under Creative Commons Licence

Foodservice Inflation Dips Below 10% For The First Time In Two Years

Inflation as measured by the CGA Prestige Foodser vice Price Index (FPI) fell below 10% in March for the first time in two years The welcome milestone for the sector follows the largest month-on-month decline ever recorded by the Index of 1 4%

The softening of inflation has also been seen in the Consumer Price Index (CPI) for food which indicated only a marginal increase of 0 1% in March However, the rate in the Foodser vice Price Index remains more than double the level of retail, which stands at 4 0% year-on-year

While only one FPI categor y decreased in price year-on-year in March, all of them recorded a reduction in prices month-on-month a sign of a fundamental shift in markets Inflationar y pressures have also been relieved by an easing in UK wage costs, where real-terms growth fell to 2 9% in Februar y While a rise in the National Living Wage in April will likely cause a temporar y rise in growth the trend in reduced wage rises is expected to help ease inflation in the months ahead, with the Office for Budget Responsibility (OBR) anticipating the CPI to be at or near the 2% target by the four th quar ter of 2024 While the latest figures indicate a positive direction for foodser vice , the sector continues to navigate potential challenges including the implementation of border checks in the UK, which may contribute to additional supply costs

Shaun Allen, Prestige Purchasing CEO, said: “While the continued decline in inflation rates is undoubtedly positive news it is crucial for hospitality businesses to exercise acute attention to their purchasing strategies

during this period As price inflation falls, it presents a pivotal oppor tunity for operators to review and refine their procurement processes ensuring they capitalise on the changing market conditions to secure the best possible terms and maintain a competitive edge ”

James Ashurst client director at CGA by NIQ said: “After two years of relentlessly high inflation a fall into single digits in March brings some welcome respite Along with signs of increased consumer demand, it makes us cautiously optimistic for businesses as we move fur ther into 2024 However, high prices in food and elsewhere have caused significant damage , and it may be some time before we achieve sustained low inflation and real-terms sales growth ”

Issue 211 CLH Digital 5

The Importance of Labelling in the Food and Beverage Industry



hotel in London’s West End had to pay fines totalling £70 000 after ser ving a customer with a nut allerg y a desser t containing pistachios, almonds and hazelnuts, causing her to have an anaphylactic shock

Here we look at what’s been happening in the industr y to raise more awareness of allergens and how this can be fur ther improved, while considering the challenges businesses continue to face


With more stringent laws around how hospitality businesses should present ingredients, the sector has taken proactive steps in the last few years to improve allergen awareness and identification

Many bars, cafes and restaurants have introduced labelling systems and picture codes to highlight common allergens like gluten and nuts on their menus, while floor staff are now better trained to check with customers when taking food and drink orders This means kitchen or bar staff can take precautions when preparing food, and during ser vice to prevent potential allergic reactions


While we ’ ve made strides across the industr y to increase the awareness and visibility of allergenic ingredients, there are still significant challenges There are increasingly complex supply chains across foodser vice due to product shor tages, leading to changes in ingredients and therefore the end product, increasing the risk of cross contamination

Many establishments rely on temporar y or seasonal staff, for instance , which makes consistent training on allergens more difficult One in five hospitality workers in the UK work par t time So, with a high turnover, the onus is on businesses to frequently retrain staff – something that can be time consuming and a logistical headache

However, it is vital that employees are educated well about allergens Beyond the most common culprits like nuts and gluten, training should include lesser-known allergens like lupin or sulphites All in all, you’ll be much better placed if you can encourage a positive and open discussion about allergens in your workplace and hosting regular training sessions on allergen labelling

With your staff covered, you then just have to worr y about your customers


Despite increased effor ts to raise awareness around allergens it can be difficult to get customers, especially younger generations, to openly discuss their allergies

This reticence could stem from the “anxious generation” label applied to Gen Z With over 60 per cent of this generation repor ting an anxiety disorder, it can be the case that they prefer decoding menus themselves rather than risking an uncomfor table conversation

To deal with this proactively, tr y to create an open atmosphere when it comes to allergens By training staff to initiate the dialogue

respectfully and knowledgeably, you can help put customers at ease Ultimately, overcoming this conversation barrier is crucial to ensuring dietar y needs are properly accommodated and allergic reactions are prevented


With so much at stake around allergens, restaurants must continue to embrace clear, user-friendly allergen labelling as the solution

Detailed ingredient lists on menus that explicitly show which allergens are present in each dish provide transparency and give customers the confidence to make informed choices Rather than focusing solely on which items are “unsafe” menus should highlight allergen-safe options steering the conversation away from negative perceptions

Improving supply chain transparency is also essential By using technolog y-aided solutions for faster information sharing on food traceability, hospitality venues will have up to date knowledge on their menu changes and how they impact allergens

And a proactive approach, like providing all tables with an allergen menu upfront, ensures the right information is readily available from the star t This normalises the dialogue around dietar y restrictions and creates an inviting atmosphere for those with allergies

Wrexham Couple Celebrate Two Decades

Of Running Popular Community Pub

A husband and wife team are toasting success after running the local community pub for over two decades

Mark Jones has operated the Stanton House in Chirk, Wrexham since 2001 along with his wife Chelly who joined him behind the bar in 2015 Mark’s aunt and uncle owned the building before his dad transformed it into a public house , which was then acquired by Hydes Brewer y, also in 2001

The popular pub, still owned by Hydes, received an extensive refurbishment last year which has revitalised the business, helping to boost turnover in 12 months

Mark and Chelly have worked ver y closely with Salfordbased brewer y and pub company, Hydes, turning the pub from a busy community establishment into a popular pub and restaurant, appealing to local residents as well as tourists to the area

Mark and Chelly have successfully established The Stanton House as a real community hub for the people of Chirk and surrounding areas and say that the investment from Hydes, together with ongoing suppor t and advice has reinvigorated the pub

Commented Mark Jones: “The suppor t we have received from Hydes, especially over the past five years, has allowed us to fully realise the potential this pub has to offer We have the freedom to implement our own ideas from homecooked food to planning events and enter tainment and

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can rely
suppor t us ever y step of the way It’s a fantastic example of family run businesses working ver y effectively together to deliver outstanding results We have lots of scope to help shape our own success but we know we can rely on Hydes for their valuable input whenever we need it ” Added Chelly: “The financial suppor t we ’ ve received from Hydes has been crucial, at a time when the entire hospitality sector has struggled Flexible payments generous financial suppor t and lots of other extras have enabled us to make the pub a roaring success against the backdrop of a ver y challenging economic climate This suppor t has helped us massively, especially following the refurbishment which means we now host up to three or four parties and functions ever y week The investment in The Stanton Arms really has made it a destination for people looking to hold family celebrations and impor tant events ” Managing director of Hydes Adam Mayers said: “It’s great to see The Stanton House doing so well with such dedicated tenants at the helm It s become even more integral to the community that it operates in and the investment we made into it cer tainly has paid off Mark and Chelly are one of our longest-standing tenant couples at Hydes and are committed to providing a first rate customer experience , which is totally aligned with our key ser vice offering Working closely together, we make a great team and look forward to seeing what the future holds “We’re happy to provide ongoing suppor t to our tenanted pubs and investment in the form of a refurbishment is just one way that we can help to drive the business and provide suppor t through challenging economic periods As a ver y popular pub that plays a vital role in the local community we ’ re committed to ensuring the long term sur vival of pubs such as The Stanton House ”
on Hydes to
Up to 10 per cent of people in the UK are thought to suffer from a food allerg y Meanwhile , the number of people taken to hospital with life-threatening allergic reactions has more than doubled in the past 20 years, the majority of them because of reactions to food
any of us working in the hospitality industr y knows, allergens are a huge concern The passing of “Natasha’s Law” has made businesses more vigilant, with all allergen information needing to be clearly disclosed, whether PPDS
for direct sale) or nonPPDS foods
this law can have serious consequences for both
consumers and businesses Last

Consumers’ Spending Confidence Rises As Cost Of Living Pressures Ease

British consumers are cautiously increasing their visits and spending in pubs bars and restaurants CGA’s latest Cost of Living Pulse research reveals

The exclusive sur vey shows more than two in five (43%) consumers went out to eat or drink at least weekly in March two percentage points more than in Februar y, and the joint highest figure since early 2023 More than a third (37%) of consumers say they spent more money on eating and drinking out than they did in Februar y a month-on-month increase of eight percentage points, and significantly higher than the 28% who are spending less

Younger adults and regular visitors are driving the increase in visits, CGA’s research shows Nearly half (48%) of those aged 18 to 34 are going out more often than usual nearly double the number who are going out less (27%) Among consumers who typically go out weekly, two in five (40%) are visiting more frequently while 19% are going out less often

The figures raise hopes that consumers are increasingly confident about their spending as inflation and cost pressures ease There are signs that momentum will build fur ther in 2024 as nearly a third (31%) anticipate allocating more money to eating and drinking out over the next month five percentage points more than

those who will spend less (26%) Optimism has been lifted fur ther by the latest CGA RSM Hospitality Business Tracker which repor ted above-inflation year-on-year sales growth of 5 2% for managed hospitality groups in March

However, well over half (57%) of all respondents say they are still severely or moderately impacted by the cost of living crisis Two thirds (69%) of those who are going out less often than usual say it is because of cost of living increases, and nearly half cite menu price increases (48%) The majority of older consumers, rural residents and infrequent users continue to visit pubs, bars and restaurants less often than usual

Hannah Payne , CGA by NIQ’s consumer research director,

Glimmers Of Hope’ For Hospitality Sector Says UKHospitality CEO

Issue 211 CLH Digital 7
said: “The cost of living crisis continues to have major impacts for many consumers, but our research has welcome signs that spending is star ting to loosen Increasing visits from regular guests and those seeking to treat themselves are par ticularly encouraging, and if inflation continues to ease we can be cautiously confident that more people will increase their visits and spend as we move towards the summer However, with so many people still watching their outgoings closely, pubs, bars and restaurants will have to remain laser-focused on understanding consumers priorities and delivering good value for money ”
are glimmers of hope for the hospitality sector following years of intense cost squeezes and unpredictability battering businesses according to the chief executive of UKHospitality Kate Nicholls Speaking at the Arena 2024 Savoy Lecture on 22nd April 2024, Nicholls delivered a sector update in which she expressed positivity that the challenges the hospitality sector has faced were potentially ‘coming to an end’ with a more positive and predictable economic environment in sight “It’s never been harder to turn that top line revenue into a bottomline profit ” she said acknowledging that increases in food water and electricity costs, and the cost-of-living crisis, were having “ a real, continued impact” on businesses she offered reasons for optimism, including the rebounding of global travel and signs of recover y in business, meetings and events, and a projected increase in consumer spend over the coming months, with socialising and eating and drinking out still a priority for consumers She cautiously suggested the industr y was potentially over the worst”, with inflation set to ease to 3 2% in March, interest cuts expected later this year, and energ y and food prices star ting to come down, which should feed into improving consumer confidence The event was followed by networking drinks, a canapé reception and a three-course dinner, as well as a raffle , which raised over £900 for industr y charities the Springboard Charity and Hospitality Action

NTIA Reports Doubling Of Hospitality And NTE Businesses Going Into Administration

A recent repor t produced by Shakespeare Mar tineau for the Night Time Industries Association has shown that the hospitality and night time economy sectors in the UK have experienced a significant increase in businesses going into administration These statistics underscore the challenges faced by businesses within the hospitality industr y over the past year

Comparing the first quar ter of 2023 with the same period in 2022, there has been a notable rise in administrations In Januar y-March 2023 administrations accounted for 9% of all administrations during that time frame This is a stark contrast to administrations recorded in Januar y-March 2022, comprising only 4% of all administrations

The year-to-date data for April 2023-March 2024 paints a concerning picture , with 193 administrations in the hospitality and night time economy industries, accounting for 11% of all administrations This demonstrates a significant increase compared to the previous year where there were 74 administrations between April 2022 and March 2023 representing 5% of all administrations

A monthly breakdown of the 2023-2024 data reveals fluctuations throughout the year with peaks in October 2023 (39 administrations) and Januar y 2024 (20 administrations) These figures indicate the volatile

nature of the industr y and the challenges faced by businesses operating within it Of par ticular concern is the position of the hospitality sector relative to other industries In the first quar ter of 2024 (Januar y-March) hospitality emerged as the fifth worst-hit sector, following retail, manufacturing, real estate , and construction These statistics highlight the urgent need for suppor t and inter vention to safeguard the future of businesses within the hospitality industr y Shakespeare Mar tineau remains committed to providing legal exper tise and guidance to suppor t businesses navigating these challenging times

Michael Kill, CEO of NTIA, asser ts, Navigating through highly unstable political climates, we must acknowledge the deteriorating conditions at the coalface of the hospitality and night time economy sectors, and more impor tantly the true human impact on people’s livelihoods With industries grappling with escalating expenses, the recent dip in inflation only marginally alleviating the cost burden It’s imperative that we intensify our effor ts to urge the Government and the Chancellor to bolster the industr y through fis-

Arkell’s Expands Its Pub Portfolio And Backs The Next Generation Of Pub Landlords

& Graces open in time for Easter

“We have collaborated with Dodo for over 10 years, on various projects, here in Cheltenham and in Oxfordshire , and love their enthusiasm and suppor t for the local community We are sure they will do a fantastic job here and that the ‘Airs and Graces’ will be a great addition to Cheltenham ”

Dodo co-founder Leo Johnson added: “We’ve been looking for an eighth site for a while and expanding in Cheltenham seemed like the natural choice for us ”

Issue 211 CLH Digital 9
cal measures notably by implementing a VAT cut which would provide much-needed financial relief for the entire nation ”
their ever-
Cheltenham Gloucestershire The Wiltshire brewer purchased The Sudeley Arms located on the corner of Prestbur y Road and Por tland Square , in December of last year, and have completed a full refurbishment with its new tenants, Dodo Pub Co, to a cost of nearly one million pounds Opening in time for the Easter weekend
pub has been renamed by Dodo to The Airs & Graces, after the cockney rhyming slang for the races which felt like the natural choice being so close to the racecourse This is the second pub Arkell’s have purchased in Gloucestershire
“Since COVID, the hospitality trade has been under huge pressure ,
Arkell’s Brewer y has added another
expanding list of pubs this
another in
in the last two years, and this time they have par tnered with Dodo, who also run The Bottle of Sauce on Ambrose Street in Cheltenham Arkell’s managing director George Arkell said:
however, well run community focused pubs are still fantastic businesses to be involved with The Airs and Graces run by the enthusiastic pub group Dodo and its young team, fits squarely in that categor y Over the last two years we have invested well over five million pounds in upgrading our existing pubs and purchasing new ones, and we are really excited to have been able to get The Airs

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

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

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


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One of those needs is understanding how digital transformation can create oppor tunities for your business Being able to use and optimise your data is a great example While data is fast becoming one of the most valuable assets you have , being able to access it easily, and analyse and understand what it means for your business can still be a challenge Cardnet have the tools to deliver a business management solution that is expressly designed to make running your business easier because they have data sitting at the top table

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

The insight from your own customer data is great, but it can be backed up by broader data from our wider group We touch more than 25% of the UK card market, which creates access to some strong trend information about where customers are spending, which in turn might be the extra push you need to get ahead of those trends ever yone is talking about We can share that insight with the businesses we suppor t A 360 DEGREE VIEW

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With an increasing 360degree view of real-time payment activity across ever y point-of-sale channel, and a full range of payment solutions to choose from security is also impor tant No business can afford to lose money or reputation which is why secure data processing and fully PCI compliant payment devices is a must, regardless of who you work

Yr Eagles Provides a Safe Space to Help Local Peoples’ Health and Wellbeing


144 Bedroom Holiday Inn Blackpool Opens

10 CLH Digital Issue 211
with The Cardnet platform has a 99 9999% uptime* providing reassurance for you, your business, and your customers
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hopefully thrive in even the most challenging of environments Some 35 years of experience in suppor ting hospitality businesses of all shapes and sizes with card payments has gone into developing Cardnet so that it continues to meet business’ requirements now and in the future We’re proud to suppor t UK hospitality businesses be a par t of that future *Based on the Cardnet p a form ma ntain ng 99 9999% upt me cover ng the 12 month per od rom Januar y 2023 to anuar y 2024 Cardnet® is a regis ered trademark o L oyds Bank p c Author sed by the Prudential Regu at on Au hor ty and regu ated by the F nanc a Conduct Authori y and he P uden ial Regu a ion Author ty under Reg s rat on Number 119278
tions to
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Yr Eagles in Llanuwchllyn, Gwynedd, is suppor ting the activities of community groups as par t of its approach to tackle social isolation and suppor t the wellbeing of local people Exper t help and a Community Ser vices Fund grant from Pub is The Hub was provided to purchase a new PA system which will suppor t both the pub’s busy calendar of social events and local groups Pub is The Hub, is a not-for-profit organisation that helps pubs to diversify and provide essential local ser vices It is suppor ting projects in rural areas across Wales after receiving a grant of £25,000 from The Royal Countr yside Fund Llanuwchllyn is an isolated, rural community with a strong agricultural background and few public ser vices The pub has always been the centre of the community and when the owners, who had run the pub for over 20 years decided to retire , the community joined together to purchase the premises in 2023 The pub has already diversified its ser vices with a village store on site for locals to pick up essentials and their newspapers The pub is focused on being a hub for local community groups that cater for all ages and backgrounds and provide them with a venue for social events It is already the base for two choirs, two local football teams and various agricultural suppor t groups The plan is to extend its suppor t to local groups and community events to help tackle the major issues in the area of loneliness and social isolation
new quiz night has already been launched with plans for bingo nights, information evenings on welfare and social issues, fashion shows and talks for community groups
Antur, secretar y to the community benefit society, which owns the pub said: “Yr Eagles is much more than a pub It is the only pub in the community and the hub of the local area Llanuwchllyn is an area renowned for its community spirit but the impact of the Covid-19 pandemic was terrible The aim is to bring back community events and activities to Yr Eagles and the wider community and suppor t the wellbeing of local residents ” Publican Zoe Smith who runs the premises with her husband Jonathan said: “It is so impor tant that we are somewhere that people can come to have that conversation and social interaction that is so impor tant for health and wellbeing ” Pub is The Hub regional advisor Malcolm Harrison added: “This pub is already having a real social impact people in the local area These community events will be crucial in overcoming social isolation, especially in such a rural area, and will be a central hub for the region ” The new Holiday Inn Blackpool and Marco Pierre White New York Italian restaurant has this week opened its doors, following a hugely successful recruitment campaign with a difference The four-star, four storey 144-bedroom hotel – par t of Blackpool Council’s £350m Talbot Gateway regeneration project – has seen General Manager Mark Winter spearhead the innovative ‘Be More You’ campaign, resulting in over 3,600 applications, including 850 across the hotel’s managerial positions The campaign, which had its own website and promotional video filmed as a parade around Blackpool, sought to reposition the perception of hospitality careers and attract professionals that can be completely themselves in the workplace Having joined the RBH team in 2015, Mark became the company s youngest ever General Manager at 25 years old, and this marks his third IHG opening project under RBH The new hotel has opened its doors with a team of 80 staff, including an F&B depar tment operating the latest Marco Pierre White restaurant – Marco’s New York Italian – alongside business conferencing facilities and a fitness centre The development has been funded and is owned by Blackpool Council, with RBH managing the running of the hotel under the Holiday Inn and Marco Pierre White brands The hotel and restaurant sit adjacent to Blackpool Nor th train station, and above a new tramway and transpor t interchange which will open in June RBH’s CEO David Har t said: “This has been a highly anticipated hotel opening for Blackpool and the whole team at RBH following the excitement that the vibrant pre-opening campaigns have evoked It’s been one of our most popular recruitment campaigns to date , and shows the encouraging enthusiasm for careers in hospitality – an industr y that prides itself on embracing talented individuals for who they are As our 26th IHG new opening, this hotel is testament to the successful working relationship of a key brand par tner for us And, as our third Blackpool hotel specifically, it’s an area we know to be positively developing thanks to the significant investment in building a thriving economy and growing tourism industr y
Its Doors

Will The Weather Play Ball For The Trade This Early May Bank Holiday Weekend?

Acclaimed Hospitality Podcast From the Other Side of the Pass Shares Best Practice and Top Tips for Small Business Owners

Issue 211 CLH Digital 11 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 industr y As the hospitality sector continues to navigate challenges, From the Other Side of The Pass fosters a sense of community among industr y 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 Vicker y; 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 ever ything 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 exper ts Purple Stor y 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
The hospitality sector is hoping for a repeat of 2023 is bank holiday uplift in sales Last year the weather didn’t quite behave as we’d hoped across the first bank holiday weekend in May, but thankfully the trade still saw an uplift in sales across the board The question is are we going to see a repeat of this in 2024? According to data by the Oxford par tnership the first May bank holiday weekend of 2023 saw drinkers consume 54 1 million pints of draught beer and cider across the UK, which was an increase of +8 5% versus 2022 In individual pub terms that equated to an extra +112 pints sold per pub versus the same period in 2022 and most impor tantly £504 extra in the till Even more significantly the weekend sales were up +4% versus 2019 which demonsrated a strong sign of recover y for the hospitality sector, even with the limitations of the rising bills in the Cost of Living crisis Saturday was the biggest day of the weekend for sales with each pub selling an average of 449 pints of draught beer and cider Across the entire weekend, the average pub ser ved 1,430 pints of Draught Beer & Cider, helped by a little bit of sunshine here and there , and these sales equated to a £6,435 income generator This year, the weather is forecast to be better in places so there is real hope of some pub garden action for the On Trade , par ticularly with Saturday ending off the championship with the final decider at lunchtime Henr y Powell, Managing Par tner at Oxford Par tnership, comments: “The first May bank holiday looks like it will see mixed weather but histor y tells us people like to mark the occasion with a visit to the pub Throw in some decent spor ting fixtures and the trade should still expect to see a boost in sales across the weekend ”

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Hospitality Action Encourages The Industry To Spring Clean Its Approach To Team Wellbeing in 2024

This Stress Awareness Month, Hospitality Action encourages the industr y to seize the oppor tunity to spring clean its approach to team wellbeing and employment practices for the year ahead

With the advent of spring traditionally symbolising reflection and renewal, the season inspires a fresh perspective making it the ideal time to refresh ways of thinking, reassess the company HR approach and implement new strategies that improve business focus and better suppor t employee wellbeing and engagement

With one in five employees in hospitality concerned that their mental health problems could impact their position within the company*, and two-thirds feeling that their mental health at work has worsened in recent years*, it is more impor tant than ever to implement holistic policies and practices that suppor t employee wellbeing which in turn improve absenteeism, productivity and retention

In addition, providing oppor tunities for employees to give back by par ticipating in meaningful causes is equally as impor tant as it boosts morale and a sense of purpose , leading to shared unity and camaraderie among team members

Hospitality Action’s full circle approach offers many purpose-driven ways to suppor t employee wellbeing whilst also encouraging the industr y to give back to suppor t the vital work they do to include:

Let’s walk the walk and make a positive difference together

Walk for Wellbeing, powered by mum, is back for a fifth year this autumn One of the charity’s most impor tant, fun and flexible fundraisers invites the entire industr y across the UK to unite in raising crucial funds to suppor t individuals and their families in the hospitality sector facing challenging times The walk encourages employers to champion better wellbeing by getting the team outdoors to raise money and spend time together

Eight nationwide 20km hosted walks will take place on Sunday 13 October Those who can’t make that date can ‘Walk It Your Way' at a location of their choice any time between World Mental Health Day on 10 October to 27 October Register here for Walk for Wellbeing


Also returning for a fifth year the Summer Challenge sponsored by CH&CO, invites the industr y to show off their spor ting prowess in whatever form that may take Walking, running, cycling, wheeling or swimming, the ultimate objective is to collectively travel 40,000 miles between 7 - 17 June to make a positive difference to those in crisis within the hospitality industr y Register here



Hospitality Action’s Employee Assistance Programme (EAP) offers a care package that provides peace of mind to employers by providing employees access to a range of specialist and confidential ser vices which can assist, educate , help and guide Whatever the problem an EAP provides a lifeline of suppor t 24/7 to help prevent problems at home and at work from escalating


Hospitality Action s free and downloadable Step-by-Step Guide offers tips and strategies on how to foster an open and suppor tive culture to cultivate a positive work environment and empower hospitality teams to better suppor t their employees’ mental health

Mark Lewis, Chief Executive at Hospitality Action, said: “We understand the impor tance of embracing a holistic approach in the work we do Many people who par ticipate in our fundraising events appreciate that they’re never far away from a friend or colleague who has called upon Hospitality Action for help This firsthand experience inspires a desire to give back so that many more can receive the suppor t they need

Fundraising for Hospitality Action is good for business too because it brings people together, it raises awareness of, and empathy towards our work, and it helps colleagues star t a mental health conversation away from the day-to-day business Added to this are the health benefits and personal fulfilment that come with taking par t in our incredible events “ To find out more about Hospitality Action’s EAP, fundraising events and how your business and employees can get involved, visit www hospitalityaction org uk or call 0203 004 5500

Source: * The Employee Mental Health and Remote Working Repor t (Wildgoose)

Jessica Thompson MIH Wins Restaurant Manager Of The Year 2024

An emotional Jessica Thompson MIH from Mingar y Castle Scotland won the coveted Restaurant Manager of the Year 2024 title , sponsored by The Hari Hotel, on Friday night at a Winner’s Reception at the Hotel Café Royal, London Ingrid Maend, Restaurant Manager at The Stratford Hotel, London was runner-up General Manager and co-owner of Mingar y Castle , in Kilchoan, Scotland, Jessica fought off tough competition from 21 other finalists during a rigorous day of competition, to scoop the title and claim her position as the Institute’s 14th winner of the Restaurant Manager of the Year competition

Jessica, who has worked in hospitality for 12 years, opened Mingar y Castle Restaurant with rooms, a 13th-centur y castle in one of the most remote areas of Scotland (Ardnamurchan), in 2021 with business par tner and Chef-Patron Colin Nicholson

Alongside the Restaurant Manager of the Year 2024 title Jessica’s existing list of accolades is impressive She won Code Hospitality’s 30 under 30 Pioneering Award in 2022 and an Acorn Award in 2023 Since cofounding her business, Mingar y Castle has been included in The Times Top 100 Places to Stay in Britain in 2023 and 2024, won Best Newcomer at the Scottish Excellence Awards in 2023 and was awarded three AA Rosettes in 2024

Speaking about her win Jessica said: I am overwhelmed I felt like a small fish in a large pond but it s been an incredible experience The finalists have all been incredible and the judges have been so suppor tive I am extremely passionate about the hospitality industr y and believe it is one of the most rewarding careers you could have I want to thank all the people who have suppor ted, encouraged and believed in me This award and the incredible prizes that go with it, will help me develop myself professionally and be a bet-

Stella Artois Launches ‘Perfect

ter leader Winning the Restaurant Manager of the Year Award 2024 has made me fall in love with hospitality all over again ” Ingrid Maend Restaurant Manager at The Stratford Hotel at the Olympic Park in London, was this year ’ s Restaurant Manager of the Year 2024 runner-up

As runner-up Ingrid receives invitations to all the Institute’s prestigious events for a year, 12 months IoH membership, professional IoH mentoring, a wine tasting experience or a Dine & Delight package at The Lazy Ballerinas, Temple Cour t, a one-night stay with dinner at the new luxur y rural hotel Pine Trees in Pitlochr y, a one-night stay with dinner at The Stratford along with gifts from Pact Coffee and Prosecco Doc

Speaking at the event, Institute of Hospitality CEO Rober t Richardson FIH MI said: “The standard of entries year-on-year continues to astound us and this year has been no exception The energ y passion talent and dedication of all our finalists have been fantastic and truly represent the diverse hospitality profession A huge congratulations to Jessica, our 14th winner, who adds her name to an impressive list of previous winners and to Ingrid our runner-up And I m also delighted to welcome all 22 of our talented finalists into the Institute s membership and our Hospitality Family ” At the end of a nail-biting day of competition, Sarah Peters FIH, IoH Head of Events said: Thank you to all our finalists They have worked incredibly hard today and I’m so proud of what they have achieved They certainly exceeded our expectations in terms of their talent, their passion and their commitment to the hospitality profession A massive thank you to our incredible judges, led by our Chair of Judges Alper Zan MIH, who gave their valuable time to help us suppor t and guide the competitors throughout the long day of challenges If today is anything to go by, the future of hospitality is in good hands!”

14 CLH Digital Issue 211 Budweiser Brewing Group celebrates their dedication to ser ve quality, incentivising consumers to rate the quality of their Stella Ar tois ser ve , and rewarding customers who ser ve the perfect Stella Ar tois Stella Ar tois, a proud par t of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Ser ve ’ campaign, illustrating the brand’s dedication to the perfect ser ve ritual From the 1st of March consumers are encouraged to rate the quality of their Stella Ar tois or Stella Ar tois Unfiltered ser ved in 2000+ venues across Britain Consumers will be rewarded with cash back on the full price of their pint driving footfall to on-trade venues stocking Stella Ar tois on tap From the 1st of May through to the 26th of June Stella Ar tois the official beer par tner of the Wimbledon Championships, will then offer par ticipating consumers entr y to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming ever y Stella Ar tois moment into a chance to win At the hear t of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Ar tois and Stella Ar tois Unfiltered ser ve As par t of the campaign, Budweiser Brewing Group will also be ensuring continued excellent ser ve quality by refreshing tap lines, training staff on the perfect ser ve ritual, and using targeted ads to drive local customer traffic into par ticipating pubs year-round Each pub will also receive promotional kits with coasters, bar runners and other materials to promote the ‘Perfect Ser ve ’ campaign "We're excited to give pub-goers even more reasons to enjoy a pint of Stella Ar tois through this new campaign," Elise Dickinson, Stella Ar tois Marketing Director "By focusing on the Perfect Ser ve , we aim to boost dwell time and keep customers coming back for the perfect pint " The ‘Perfect Ser ve ’ uses the iconic Stella Ar tois chalice pouring at a 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 Ar tois with its distinctly fresh flavour The final step is the placement, with the car touche (the brands iconic emblem representing it’s 600 years of brewing histor y) facing forward towards the consumer Sign up here https://thepubclub beer/ser vice/perfect-ser ve/ to be par t of the campaign
Celebrating The Perfect Pint
Serve’ Campaign

Whitbread To Cut Up To 1,500 Jobs

DJ Fatboy Slim Visits Brighton’s Caxton Arms To Add Final Touch To A Mural To Brighton FC

Issue 211 CLH Digital 15 DJ Fatboy Slim popped into Shepherd Neame’s Caxton Arms in Brighton last week to add the final touch to a mural honouring Brighton and Hove Albion Football Club Fatboy Slim, also known as Norman Cook, was chosen as the subject for the mural on the wall in the outside space at the pub in Nor th Gardens as he is arguably the club’s most famous local fan It was organised by Brighton and Hove Albion FC fanzine Dogma as par t of an ar t project across the town paying homage to the club It features the DJ during his iconic Big Beach Boutique set held on Brighton beach in 2002 which attracted thousands Fatboy was more than happy to come down to the pub – before jetting off to Ibiza the next morning – to add his signature to the mural Caxton Arms licensee Brett Mendoza said: “They were considering painting one of the players for the mural, and I thought ‘who’s the biggest local Brighton fan? It has to be Fatboy Slim!’ ” He then contacted the DJ, who he knows personally, and asked if he would pop down and sign it – and he was more than happy to fit it into his busy schedule Brett kept Fatboy’s appearance a secret until afterwards, but invited a select few to come along – who were all also sworn to secrecy
the sor t of thing that happens to have a world famous superstar DJ in my pub!”
Brett said: “When he saw the mural he was really humbled by it He stayed all evening took selfies with pretty much ever yone there and also jumped on the decks for a couple of songs ” He added: “It is just ver y surreal to think it all happened – it isn’t
Hospitality group Whitbread has revealed it is to cut around 1,500 jobs across the UK amid plans to reduce its chain of branded restaurants by more than 200 in favour of building more hotel rooms The group, which owns restaurants including Brewers Fayre and Beefeater, said the job cuts are still subject to consultation and come from its total UK workforce of 37,000 employees During the 2024 fiscal year ended 29 Februar y the 126 restaurants generated revenue of £147m and loss before tax of £9m The group will also conver t 112 branded restaurants into new hotel rooms over the next 24 months It follows repor ts in March that Whitbread was looking to sell or conver t around a third of its Beefeater and Brewers Fayre pubs Chief executive Dominic Paul said: We recognise that our transition will impact some of our team members so we will be providing suppor t throughout this process and we are committed to working hard to enable as many as possible of those affected to remain with us The company ’ s total food and beverage sales were up only 7% year on year, driven mainly by breakfasts in the restaurant chain Food and beverage sales were down 2% for the seven weeks to April 18 the most recent period on record As a result, Whitbread said the cost-cutting programme will save about £150 million over the next three years The company also said it will offer a £150 million stock buy-back to shareholders in the next six months and increase dividend payments by 26% this year Dominic Paul, chief executive of Whitbread, said: “Our freehold-backed balance sheet, together with our strateg y of continuing to invest, is allowing us to take advantage of the significant structural growth oppor tunity that exists following the decline in UK hotel supply “Against this backdrop, we are increasing our momentum to deliver long-term profitable growth In addition to our strong commercial programme , we plan to optimise our F&B offer at a number of our sites to unlock up to 3,500 room extensions that will enhance the ser vice for our hotel guests and deliver increased operational efficiencies ” Whitbread’s Premier Inn is the UK’s largest hotel group with around 12% market share of total hotel room supply Within the UK, it has over 85,000 rooms across 853 hotels, ser viced by 37,000 staff

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

As par t of the par tnership, VK’s has commissioned research on the topic of inclusivity in venues revealing just how impor tant 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% repor ting 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 repor ting 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

as openly communicating that they do not tolerate any form of

16 CLH Digital Issue 211
The UK’s biggest RTD brand in the on-trade categor y, VK, has announced a par tnership with charity Ask For Clive, in an effor t to suppor t venues in creating welcoming spaces for LGBTQ+ customers
Founded in 2019, Ask for Clive is a charity that par tners with venues to promote inclusion and to create welcoming environments for the LGBTQ+ community The charity notably launched ‘Pub Pride’, to give venues the oppor tunity to celebrate Pride locally
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 par tner of Ask For Clive VK is sponsoring 1 000 venues to become par t of the Ask For Clive programme , with those who sign up receiving the Ask For Clive training pack and in-venue display items
discrimination Daniella Mulvey, Senior Brand Manager at VK, commented on the brand's commitment to driving positive change in the hospitality sector : "VK’s mission is to bring people together to share unforgettable experiences, and we want to help create a more inclusive experience for pub and bar goers across the U K We’re working with our customers to help create spaces free from discrimination through our par tnership with Ask for Clive , and are dedicated to championing inclusivity within the on trade industr y " "The research results are clear, a huge percentage of LGBTQ+ drinkers are both visiting and spending more in venues that actively suppor t 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 ” Danny Clare for Ask For Clive added: "We are delighted to par tner with VK in our mission to promote inclusivity and combat discrimination within the hospitality industr y 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 Char ter, 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 par tnership with Ask For Clive and to sign up a venue simply click here:
The resources made available to pubs and bars will ensure they are able to showcase their suppor t for LGBTQ+ staff and customers, as well
The UK’s largest independent hotel group has announced the acquisition of two new management contracts – as it continues to expand its footprint in the world of bespoke hospitality Bespoke Hotels, a collection of over 70 independent hotels across the length of the British Isles, has announced the management of The Green House Hotel in Bournemouth and Cwr t Bleddyn Hotel & Spa in Wales The two new hotel acquisitions follows Bespoke Hotels recent announcement of its grand plans for the year ahead, which includes the planned openings of Hotel Gotham Newcastle and Hotel Gotham Bristol, and the opening of Bailiffgate Hotel in Alnwick The Green House Hotel is a beautifully restored 32-room Grade II Victorian villa in the hear t of Bournemouth, and has been recognised as one of the world’s top eco-hotels Cwr t Bleddyn Hotel & Spa is located in 50 acres of landscaped grounds in the beauty of the Welsh countr yside Thomas Greenall, Chief Executive Officer of Bespoke Hotels said: "I'm thrilled to welcome two stunning proper ties to the Bespoke family The hotels perfectly complement our commitment to providing exceptional hospitality and unforgettable experiences We're confident that our proven track record of success, combined with the unique strengths of these proper ties, will create exceptional value for both guests and ownership " The new acquisitions and expansion plans for 2024 will fur ther strengthen Bespoke Hotels por tfolio within the UK hotel market
Two New Management
Company of Cooks, Gather & Gather and Vacherin Celebrate Well Grounded Partnership and 2024 Barista Graduates Company of Cooks, Gather & Gather and Vacherin, together with social enterprise Well Grounded, have celebrated the achievements of the 2024 cohor t of Specialty Barista Traineeship graduates and their longstanding par tnership The impact of the three hospitality businesses’ suppor t of Well Grounded’s programmes which help people facing barriers to employment into work in the coffee and hospitality industr y represents the sponsorship or employment of 95 people and a total of over 4,000 work placement hours since the par tnership began in 2017 The 12 graduates who have successfully completed the ten-week programme , accredited by the Specialty Coffee Association, have gained their professional barista qualification plus Level 2 in both Customer Ser vice and Food Safety and are now preparing to star t their barista careers Their success was celebrated at a special graduation ceremony at the Royal Opera House , where they had the oppor tunity to showcase their skills through brewing and ser ving delicious coffee to guests and shared their inspiring personal journeys The Speciality Barista Traineeship programme provides technical coffee training and employability skills, with paid work placements at prestigious Company of Cooks, Gather & Gather and Vacherin London sites, plus guaranteed work within the three businesses on completion Rob Fredrickson, Managing Director for Company of Cooks, said: “Congratulations to the 2024 graduates and newly qualified baristas! Along with my fellow MDs in Gather & Gather and Vacherin, we ’ re incredibly proud of the professional and personal development they’ve shown over the ten-week programme and are in awe of their energ y talent and determination to succeed They embody the essence of hospitality, and all have ver y bright futures ahead of them “We’re equally as proud of our longstanding par tnership with Well Grounded and that together we ’ ve made a positive difference to the lives of some 95 people who have found their flair and home in hospitality We’re committed to doing the right thing for the communities we work in and with and to championing hospitality as an exciting career path, and this valuable par tnership achieves just that ” Eve Wagg, Founder and CEO of Well Grounded, said: “We are incredibly proud and excited to be celebrating the graduation of our 2024 trainee baristas as par t of our longstanding par tnership with Company of Cooks, Gather & Gather and Vacherin This par tnership has provided employment to over 70 people over the last 6 years But the par tnership represents so much more than that Together through our wider work we have been able to launch our first training Academy outside of London and raise vital funds, empowering hundreds of people into careers in specialty coffee ”
UK’s Largest Independent Hotel Group Acquires

Labour Needs to Come Clean on Its Business Rates Strategy Says Colliers

The Labour par ty has recently announced to “breathe new life” into high streets, unveiling a five-point plan including reforming business rates and tougher laws on shoplifting

Labour has declared it will replace business rates with a system of “business proper ty taxation” which it claims will level the playing field between high street businesses and online retailers

However, the par ty has been less clear about what this system of business proper ty taxation would be and when pushed to clarify, has failed to come up with any concrete plans; a scenario labeled as, “highly worr ying,” by John Webber, Head of Businesses Rates at Colliers, “ considering the fact we are just six months away from the General Election and a potential Labour Government ”

Business rates, which raise £30 billion a year, are an impor tant source of revenue for local authorities and pay for essential ser vices However most professionals and commentators agree the current system has long needed reform, especially with the current multiplier at 54 6p in the £, making it a 55% tax on local businesses According to John Webber, “Nowhere else in Europe do businesses pay approaching 60% the rental of their premises in proper ty taxes and at current levels this is unsustainable for business and deters new investment The current business rates system has contributed heavily to the decline of the retail and hospitality sectors and the decline we are seeing in the high street ” Webber continued, “Successive Conser vative governments have promised to reform the tax, but none have delivered, just making the system more onerous and expensive for the ratepayer as time has gone on Whilst it is encouraging to read of Labour’s aspiration to breathe life back into our high streets, unless they tell us what they plan to do, how can anyone scrutinize their plans or take their calls for change seriously?”

Labour has said it will make sure no public ser vice or local authority will lose out from its changes So what might it actually do?

• Land Value Tax One theor y, previously mooted, is that Labour might consider a system based on a valuation process, probably a mix

of land and rental value *Colliers does not think this would work as the tax would most probably be levied on landlords Business rates were set up to pay for the amenities and ser vices that businesses use in the community so there should surely be no dispute that such businesses should pay something for these ser vices

The additional tax could also backfire Landlords would most probably recuperate the money by hiking up rents charged to occupiers Webber comments “We would therefore have a system whereby businesses would end up paying more to the landlord but unlike under the present system, would be unable to appeal against their combined rent and rate bills that the landlord would introduce So how would they benefit? If Labour’s plans went down this route , they would just complicate the system and lead to more disputes ”

• Digital Ser vices Tax Over the years Labour has also been talking about “rebalancing the burden of business proper ty taxation away from the high street and retail firms towards online tech giants” This included a £3 billion tax raid on tech companies such as Amazon and Facebook However, Labour has since abandoned these plans after being warned that such a policy would result in a trade war with the US It also planned to help small businesses by increasing the threshold for small business rates relief, but as this was also to be funded by an increase in the rate of the digital ser vices tax might one presume this may be abandoned too?

• Empty Proper ty Relief Labour has also been urging the Government to “trial a “ new shops bonus” to incentivise the legitimate business and beef up legal identity requirements for someone setting up a new company Under the plans, shop owners would be offered a three-month business rates holiday in the first year in new premises This would come in from month seven to nine to ensure the new business is viable and legitimate before it benefits from taxpayers ’ cash The business rate discount would be paid for by reallocating funding currently used to provide three months of ‘empty proper ty relief ’ Labour says this relief currently goes to the landlord, rather than helping new tenants

Our view is that this thinking rather misses the point Landlords often have a 12-month gap before finding suitable tenants, so to “clobber” them with empty rates is unfair and will do nothing to speed up re-letting Then to offer new businesses a 3-month rates holiday 7-9 months in, also suggests the people drawing up these schemes have never set up a business – most new businesses fail due to a lack of cash flow in the early months since that’s when they need the help

The reality is businesses need a lower multiplier not window dressing

nonsense ” Says Webber

More frequent revaluations ,

• Rates to be more c osely aligned to economic c hange ,

• To incent vise investment and to reward businesses that move into empty premises , (thereby helping the high street)

• To incent ve green improvements to businesses

John Webber continued, “Labour does seem to be listening to businesses who have expressed their frustrations with the current business rates regime But whilst we would suppor t Labour if it introduced significant reform to the current system, we would not suppor t its total abolition or any form of Land Value tax and we would cer tainly need to see the detail on other reforms suggested and its attitudes to say the Empty Rates Relief regime before we could give our suppor t ”

Indeed, Colliers believes that whilst reform of business rates is essential, total abolition would be naïve Webber continues,

“Business rates as a tax has been around for 400 years- it’s only the last 20 that it has been tinkered with so disastrously It is the one “ certain” tax Given the economic situation in which the UK finds itself, no politician wor th their salt would suddenly get rid of this the most certain of taxes, without replacing them ”

Colliers hope Labour’s new proper ty tax would therefore retain all the best elements of business rates whilst reforming the existing system, reducing the multiplier and hence the burden of tax and making things simpler

Webber also believes that Labour s lack of clarity on its policy is damaging for businesses

“Pledging to abolish business rates and replace them with a business proper ty tax is the easy bit But we need to be able to advise businesses on what kind of taxes they will be paying under a Labour government Many businesses, especially prospective retailers and hospitality businesses from abroad, will not invest unless they understand the market they are entering If we cannot tell them, they will invest elsewhere in the world This issue will only become more pronounced as time goes on ”

“Labour must come clean about what it is going to do Businesses deser ve to know what is happening so they can plan ahead and that includes owners and occupiers on the high street Labour must show it has meaningful and well thought through policies and not just jump on the bandwagon Or we will be calling them out right up to and after the election ”

An emotional Jessica Thompson MIH from Mingar y Castle , Scotland, won the coveted Restaurant Manager of the Year 2024 title , sponsored by The Hari Hotel, on Friday night at a Winner’s Reception at the Hotel Café Royal, London Ingrid Maend, Restaurant Manager at The Stratford Hotel, London was runner-up General Manager and co-owner of Mingar y Castle , in Kilchoan, Scotland, Jessica fought off tough competition from 21 other finalists during a rigorous day of competition to scoop the title and claim her position as the Institute’s 14th winner of the Restaurant Manager of the Year competition

Jessica, who has worked in hospitality for 12 years, opened Mingar y Castle Restaurant with rooms, a 13th-centur y castle in one of the most remote areas of Scotland (Ardnamurchan), in 2021 with business par tner and Chef-Patron, Colin Nicholson

Alongside the Restaurant Manager of the Year 2024 title , Jessica s existing list of accolades is impressive She won Code Hospitality’s 30 under 30 Pioneering Award in 2022 and an Acorn

Speaking about her

Jessica said: ”I am overwhelmed I felt like a small fish in a large pond but it’s been an incredible experience The finalists have all been incredible and the judges have been so suppor tive “I am extremely passionate about the hospitality industr y and believe it is one of the

18 CLH Digital Issue 211
her business, Mingar y Castle has been included in The Times
won Best Newcomer at the Scottish Excellence Awards
Award in 2023 Since co-founding
Top 100 Places to Stay in Britain in 2023 and 2024,
in 2023 and was awarded three AA Rosettes in 2024
most rewarding careers you could have I want to thank all the people who have suppor ted, encouraged and believed in me This award and the incredible prizes that go with it will help me develop myself professionally and be a better leader Winning the Restaurant Manager of the Year Award 2024 has made me fall in love with hospitality all over again ” Ingrid Maend, Restaurant Manager at The Stratford Hotel at the Olympic Park in London, was this year ’ s Restaurant Manager of the Year 2024 runner-up As runner-up Ingrid receives invitations to all the Institute’s prestigious events for a year, 12 months IoH membership, professional IoH mentoring, a wine tasting experience or a Dine & Delight package at The Lazy Ballerinas, Temple Cour t, a one-night stay with dinner at the new luxur y rural hotel Pine Trees in Pitlochr y a one-night stay with dinner at The Stratford along with gifts from Pact Coffee and Prosecco Doc Speaking at the event, Institute of Hospitality CEO Rober t Richardson FIH MI said: The standard of entries year-on-year continues to astound us and this year has been no exception The energ y, passion, talent, and dedication of all our finalists have been fantastic and truly represent the diverse hospitality profession A huge congratulations to Jessica, our 14th winner, who adds her name to an impressive list of previous winners and to Ingrid our runner-up And I’m also delighted to welcome all 22 of our talented finalists into the Institute’s membership and our Hospitality Family ” At the end of a nail-biting day of competition, Sarah Peters FIH, IoH Head of Events said: “Thank you to all our finalists They have worked incredibly hard today and I’m so proud of what they have achieved They certainly exceeded our expectations in terms of their talent, their passion and their commitment to the hospitality profession A massive thank you to our incredible judges led by our Chair of Judges Alper Zan MIH who gave their valuable time to help us suppor t and guide the competitors throughout the long day of challenges If today is anything to go by, the future of hospitality is in good hands! St Austell Brewery And Cape Cornwall Pilot Gig Club Co-Fund Newlyn Defibrillator

Five Ways to Increase Venue Bookings This Summer Season

mer 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:


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 ever ything 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 bir thday par ties 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


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, star t 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 por t 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


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 strateg y 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 smar t 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 adver tising campaign



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


Welsh Rural Pubs Invited To Apply For Free Craft Boxes To Help Locals Get Creative

Porkka - A Wide Range of Solutions to Meet

20 CLH Digital Issue 211 Porkka is a leading Finnish manufacturer of high quality, energ y efficient refrigeration, Cold -rooms & hot-holding equipment and have been supplying high quality solutions to the UK commercial catering industr y, education, medical & marine sectors for many years Porkka UK has its headquar ters in Binfield Berkshire , from where wo operate a wide network of dealers and installation par tners Porkka maintains a large stock of spare par ts in Binfield for next day deliver y countr y wide We have recently taken steps to enhance our spare par ts business by launching a WebStore for 4/7 access to our extensive spare par ts list Known throughout the world for their reliability, longevity & energ y efficiency, Porkka cabinets, counters, 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 HOREC A to Pharma These capabilities allied with our unique patented cam-locked PIR solution have seen the Porkka Group go from strength to strength Contact Porkka today to see how we can work together for a brighter, more efficient future www porkkawebshop co uk
Your Needs Pub is The Hub and Creative Lives are offering rural pubs in Wales the oppor tunity to get a free creative community box, full of ar t and drawing materials to help encourage self-led creative activities in their pubs The boxes which are being provided through funding from The Royal Countr yside Fund, offer a good way for publicans looking for new ways to increase engagement with people living in their local area, as well as helping to connect people with others and keep customers enter tained The craft boxes contain a variety of ar ts materials for drawing and painting, along with a selection of suggestions for creative activities for using them The ideas are featured in Welsh and English, and a range of activities included so that even absolute beginners can get star ted Gareth Coles, Wales Director of Creative Lives, said: “The idea is that the box is there for groups or a couple of people to use without the need for someone being there each week to run a group or session Publicans could look to encourage people along during a set-time each week to engage with crafts in the box One group meeting in a pub saw success from meeting for tnightly at 11am for games, lunch and then craft box activities ” He adds: “There are extensive proven benefits to communal participation in creative activities, including increased social connection, improved mood physical and mental health Taking par t in regular creative events is a wonderful way to develop new skills or rekindle an old ar tistic passion ” This community craft boxes idea is based on a project Creative Lives ran in Cardiff, in pubs, libraries and community centres One par ticipant said: I think this is a brilliant idea, because it s easier to talk when you ’ re all making something as the activity helps to drive conversations ” Creative Lives found through the Cardiff project that the creative activities helped to reinvigorate venues and encourage more people to visit In some cases, the ar twork created was put on display, and one group organised a wonderful exhibition of their work Malcolm Harrison, Pub is The Hub’s regional advisor for Wales, said: “We are really excited about being able to offer pubs in Wales these fantastic craft boxes, which offer a simple way for publicans to help bring people together at the pub It is exciting to see more pubs becoming creative hubs ”
grand urban
is high, developing robust
to generate interest
guarantee booking all sum-
Venue bookings are the lifeblood of hospitality businesses, from quaint countr yside inns to
And so in today’s
where consumer spending is down and competition
these reviews into your
social media platforms They don’t just reassure
also offer invaluable feedback to refine
customise your ser vices
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
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
event at your
marketing materials and share
on your
prospective clients, but
It’s also essential to
always seek good value , so consider bundling ser vices or products Creating special menus for specific seasons or trends, like Dr y Januar y or Veganuar y, can fur ther 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 adver tising 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 industr y
venuescanner com)

‘Nature Positive’ Report Marks New Collaborative Era in Travel & Tourism

The leading players of Travel & Tourism globally have published a landmark joint repor t setting out their joint plan to help halt and reverse biodiversity loss

Launched on Ear th Day 2024 “Nature Positive Travel & Tourism in Action” is the creation of the high-level ‘Nature Positive Tourism Par tnership, made up of the World Travel & Tourism Council (WTTC), the World Tourism Organization (UN Tourism) and the Sustainable Hospitality Alliance (the Alliance)

Developed in collaboration with specialist consultancy ANIMONDIAL, the repor t is the sector’s pledge to suppor t the implementation of the Kunming-Montreal Global Biodiversity Framework (GBF), the UN’s Biodiversity Plan

It presents more than 30 case studies of inspiring and progressive actions from around the world involving large and small businesses, national and local government agencies, civil society groups, and inter-sectoral par tnerships

By offering actionable guidance and insights, this repor t not only highlights the intrinsic link between biodiversity and tourism’s resilience , but also empowers businesses to become stewards of nature

Julia Simpson, WTTC President & CEO, said: “This historic par tnership with Travel & Tourism heavyweights is a significant step in our collective journey towards a more sustainable and responsible sector “This repor t is not merely a publication but a movement towards integrating environmental stewardship into

the core of travel experiences

“As we celebrate Ear th Day, let us heed the call to nur ture and protect our destinations Our sector’s reliance on nature , coupled with our exper tise in creating inspiring and memorable experiences means we are ideally placed to be guardians of nature ”

How Much Is Your Used Cooking Oil Worth?

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 par t of the agreement, they are


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

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

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 foodser vice sector foodser vice operations have a direct influence on this ver y real problem

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

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

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

WRAP estimates that food waste costs the foodser vice sector £3 2bn ever y year – an average of £10,000 per outlet This is money that many outlets simply cannot afford to lose Throwing food in the


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

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

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

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

food and plastic waste

As the foodser vice industr y continues to throw up unexpected challenges, it s impor tant 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 fur ther information visit https://wrapex com

bin means you ’ re leaving money on the table
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 tr ying 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 sogg y serrated cardboard edges and twisted, ragged lengths of cling film – just quick, clean cuts ever y 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
However, on par ticularly busy shifts in the kitchen, it’s easy to see how wrapping and unwrapping
batches of ingredients or garnishes can get missed from time to time That was the problem we , at Prowrap,
22 CLH Digital Issue 211 Fats, Oils and Greases (FOG s) are used and produced in the cooking process To the catering industr y 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 industr y The increase in value of these FOG’s is evidenced by the increasing problem of used cooking oil theft from catering establishments One estimate suggests that this could account for a fifth of all used cooking oil This increase in value is driven by legitimate industr y demand as alternative fuel sources become mainstream One of those businesses has recently been showcased in Birmingham, with a joint project involving leading grease recover y unit manufacturer Fatstrippa, Lifecycle Oils, Severn Trent Water and
ser vice of
Grease Recover y Units
their patented method for use in electricity gener-
National Grid
their mobile generators that are used to power festivals and mobile electrical vehicle chargers Fatstrippa
are looking at expanding this offer to the wider catering industr y in the coming months So how much is your used cooking oil wor th, probably more than you think! Call 020 7207 7713, Email info@fatstrippa
see the adver t on page
supplied with free installation and
The used cooking oil is then processed by Lifecycle Oils using
ation supplied directly into the
and for
Life Cycle Oils
Glenn Mandziuk Sustainable Hospitality Alliance CEO said: “This repor t is a milestone for Travel and Tourism, representing our commitment as an industr y to protect and conser ve nature “The Alliance is proud to contribute to and collaborate on this insightful and action-orientated repor t which will bring tangible change to destinations around the world, suppor ting biodiversity Nature underpins our society, economies and indeed our ver y existence
hospitality industr y is today a leader amongst industries in its Nature Positive approach and this repor t signifies how much our industr y understands the true value of nature ” Daniel Turner, ANIMONDIAL Director, said: “The Travel & Tourism sector has global influence , including in many of the most biodiverse places on ear th
repor t provides practical guidance for businesses and public bodies on how to use that influence to reduce negative impacts on biodiversity, restore nature and ensure that the sector becomes a force for good We call this approach Nature Positive Tourism ”

SIBA UK Brewery Tracker Shows Tough Start To The Year

this week show the UK brewing industr y post a considerable -38 net closure rate across the UK, with all regions either seeing a reduction in the overall number or remaining the same

The figures released by the SIB A UK Brewer y Tracker show the UK total number of active brewers now stands at 1777, a -38 drop since the end of Q4 2023 The SIB A UK Brewer y Tracker takes into account all brewer y openings and closures to give an accurate picture of the number of active brewing businesses

The year on year comparison shows a slightly more positive picture , with some regions seeing overall growth when compared to this time in 2023 The East has had a par ticularly strong 12 months with a +11 Net growth rate , with the South East (+3) and South West (+2) seeing more moderate growth when compared to this time last year

The overall UK year on year figure comparison is also down -47, led primarily by a -19 Net closure rate in the Nor th West -12 in the Nor th East and -11 in both Wales and the Midlands

“Seeing a 2% drop in the number of breweries in the UK is a small shift, but not the star t to the year the industr y had hoped for and as we look ahead to what promises to be a busy summer for pubs I’m hopeful we’ll see the dial swing into the positive as we did in Q2 2023

There is no single reason breweries in the UK close but for most it is a combination of rising costs and slowing sales caused by the cost of living crisis which when compounded by the repayment of substantial Covid loan debts makes many businesses struggle to turn a sustainable profit And whilst the price of a pint on the bar is already high, this simply isn t passed on to small brewers – with the price of a pint largely eaten up by one of the highest levels of taxation in Europe , and huge increases in raw materials and production costs for brewers ” Andy Slee , SIB A Chief Executive

The Government’s differential rate of duty for draught beer in pubs and taprooms, meaning there’s less tax on beer sold in pubs compared to shops and supermarkets, has been hailed as a hugely positive step – but SIB A say it must to go fur ther to have a lasting impact

“Extending the draught duty relief to 20% would be a game-changer for the industr y and go some way to keeping the price of a pint in pubs affordable , whilst ensuring independent breweries are able to turn a sustainable profit Ever y brewer y closure is a huge loss to its local community and economy, and whilst the Covid

loans offered to businesses to keep them afloat

Revolution Closes in Bournemouth

company said would enable it to return to profitability at a sustainable level

It came despite the company repor ting its best Christmas trading period since 2019, before the Covid-19 pandemic hit, forcing bars across the countr y to close

Chief executive Rob Pitcher previously said: “We have had the best festive trading period for four years with all of our brands recording positive like-for-like sales and Revolucion de Cuba being the standout performer ”

“However, our younger customers are still feeling the dispropor tionate effect of the cost-of-living crisis and the national living wage will increase materially in April 2024

“Therefore , we have taken the difficult yet ultimately beneficial step for the group to close several bars which are unprofitable ”

He added: “Our teams do a terrific job in making guests welcome and giving them a great experience and again we have demonstrated that when our customer base can afford to do so, they are choosing to celebrate with us, and we have delivered record levels of guest satisfaction “This should bode well for the future ”

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 inflationar y pressures In addition, new legislation will add fur ther 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 ser vice and putting off customers? One answer is in waste disposal and in par ticular food waste disposal If you can reduce your food waste wheelie bins your bills will go down The Eco-Smar t Food Waste Dr yer is taking the countr y 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 technolog y which has been in the UK for over ten years now The concept is ver y 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 dr y 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-Smar t For more information and a brochure go to or call 01522 692888
24 CLH Digital Issue 211 Figures
were a necessar y step we
seeing many businesses
payment terms offered ” Andy
added The
and Scotland with -6 The Nor th East and Nor th West regions faired slightly better, each seeing a -5 Net closure rate , closely followed by the South West with -4 The East region saw a ver y moderate -1 closure rate during the star t of the year, with Wales and Nor thern Ireland both finishing Q1 with no Net change in their overall brewer y number The SIB A UK Brewer y Tracker is compiled by a team of professional staff employed by the Society of Independent Brewers and is cross-referenced by SIB A Regional Directors in each of the eight SIB A Regions across the UK The organisation considers a number of factors and data-sources alongside its own data analysis and extensive research and has become the go-to reference for accurate up-to-date brewer y numbers in the UK SIBA UK BREWERY TRACKER Q1, 2024 Covering period 01/01/24 – 31/03/2024 UK: 1777 (-38) Scotland 136 (-6) Nor thern Ireland 29 (-) East 191 (-1) Nor th East 251 (-5) Nor th West 190 (-5) Wales 96 (-) South West 207 (-4) South East 334 (-10) Midlands 343 (-7)
now struggle with the
of the
t and inflexible
South East was the worst hit in the first quar ter 2024 with a Net closure rate of -10 followed by the Midlands with -7
Bournemouth’s Revolution bar has closed its doors with immediate effect An announcement made on social media on April 30 said: “We have loved shaking your cocktails and throwing unmissable par ties over the years, but as of today, we’ll sadly be closing the doors of Revolution Bournemouth “We wanted to extend an enormous thank you for joining the revolution par ty over the years Any guests with bookings will be contacted in due course thank you for your patience and understanding” The site appears to have been repossessed by the landlords with an enforcement notice currently displayed on the window In April Revolution Bars proposed a restructuring of the group, which, they announced would involve the shuttering of several sites rent reductions and an equity raise of up to £12 5m
it exit
featuring new and existing investors, however Bournemouth was not expected to be one of the venues to close Revolution Bars said its restructuring plan would affect Revolution Bars Ltd and would see
es of 18 loss-making sites and impose a rent reduction on a fur ther 14 sites, which

Punch Pubs & Co Expands Its Portfolio With Acquisition Of 24 Pubs

Punch Pubs & Co has completed the acquisition of the Milton 3 por tfolio adding 24 fantastic pubs to the Bur ton-based independent pub company ’ s 1,300-strong por tfolio

The pubs are located in the Nor th East and Yorkshire , including The Black Bull in Morpeth, The Cross Keys in Washington, and The New Inn in Wetherby

Punch Pubs & Co CEO Clive Chesser said:

“We are delighted to have acquired these excellent pubs, and we are excited about the future as we welcome them into the Punch family

I would especially like to thank Kamran Aziz and the Queensway Advisor y team, who continue to provide their management ser vices as the pubs and their teams transfer into the Punch business

and suppor t, we will ensure these pubs remain at the

Ryan Grant, Managing Director at Interpath Advisor y who oversaw the sales process said:

“We are delighted to have reached this agreement which will see this por tfolio of highly profitable strong performing and established pubs move into new ownership We would like to thank the many stakeholders who have suppor ted us throughout this process, including all those who assisted in the trading of the venues while the sales process was ongoing We look forward to seeing Punch take the pubs from strength to strength ”

Peter Constantine , the Managing Director of the Leisure team at Avison Young, commented:

“I am delighted that the sale of these excellent community pubs has completed, and I am

per within the Punch por tfolio The sale attracted substantial national interest, which highlights the

Greene King Invest 40 Million In New


as we create a thriving modern hospitality business ” Matt Starbuck, managing director Brewing & Brands at Greene King, said: “We have been brewing in Bur y St Edmunds for over 200 years We are passionate about our craft and the development of this state-of-the-

net zero by 2040, as well as reduce its greenhouse gas emissions by 50% by 2030 Over the last two years, Greene King has invested in a new multi-million-pound distribution centre , adjacent to the proposed site for the new brewer y in Bur y St Edmunds, as well as over £9 million in its historic Belhaven Brewer y in Dunbar, as fur ther evidence of its commitment to brewing in the UK Nick Mackenzie , chief executive officer at Greene King, said: “Brewing in Bur y St Edmunds is a core par t of Greene King’s DNA This investment represents

The Summer of Love

26 CLH Digital Issue 211
hear t
their communities
of our
y-leading investment
for many years to come We are looking forward to providing fur ther updates as our plans progress ”
Punch remains on the lookout for more quality acquisitions, including
tunities that fit well with its modern and progressive vision and growth plans
sure they will
for good quality pubs ” In addition to the Milton 3 por tfolio,
packages and single-site oppor
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 sur vey 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 ner vous first daters The sur vey 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 star t 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 brainwaves and enter relaxing brain states ” So, when the first date ner ves 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: • Bar s should bop to pop (47%) • Pop music in a pub (48%) • Restaurants should add c hill out music to the menu (63%) Cafes should look to play c h lled-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 adver t on the facing page for fur ther information *A sur vey commiss oned by PPL PRS of 1000 UK respondents by Attest n June 2023 Greene King will close its 200-year-old brewer y in Bur y St Edmunds and open a new £40million facility in its place as par t of an ambitious bid to ‘modernise’ and invest in the future of British brewing The investment into a new custom-built facility represents a major commitment from Greene King to the future of British brewing and the company ’ s production of cask ale , alongside its newer premium craft beer brands It builds on the company ’ s 200-year histor y of brewing in Bur y St Edmunds since its founding in 1799 The proposed new brewer y forms a key par t of the company ’ s wider transformation programme as Greene King continues to evolve to meet its customers’ needs The project is directly in line with the company ’ s strategic driver of optimising its assets as it seeks to deliver on its strateg y to be a modern hospitality business
King s new operation will be located next to its new distribution centre and will significantly improve the sustainability of the company ’ s brewing operations Per pint, water usage in the brewing process will be reduced by more than 50%, alongside significant improvements in energ y efficiency It will drive Greene King’s progression towards its science-based environmental targets, which includes the company ’ s aim to be carbon
to our brewing operations in a town which has such a rich and storied connection with our business and with brewing As we seek to make our operations more sustainable , our new brewer y will future proof our ability to brew our much-loved brands,
ar t facility will allow us to maintain brewing at the core of our business going forwards We are excited by the oppor tunity that this affords and the chance to invest in innovation and the development of our worldclass beer por tfolio ” Jo Churchill, MP for Bur y St Edmunds, said: “Greene King is at the hear t of our Bur y St Edmunds community, and has been for more than two centuries Building a modern, more sustainable brewer y that looks to the future will bring many benefits It is brilliant to see the company commit to the future of its operations in the town and surrounding areas, suppor ting hundreds of jobs and maintaining the town’s heritage as a pillar of British brewing ” Councillor Cliff Waterman, Leader of West Suffolk Council, said: “Greene King has been an integral par t of Bur y St Edmunds for more than 200 years, and it is fantastic to see their continued commitment to the town through the proposal for a state-of-the-ar t new brewer y that will future proof their brewing operations for many years to come ” Greene King’s brewing operation will continue in its current form at its Westgate Brewer y throughout the construction of the new site which is currently slated for completion in 2027
a fur ther and significant ongoing commitment

The Rise of Pub Snacks: A Prof itable Oppor tunity

In the ever-evolving landscape of the UK hospitality industr y, 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 suppor t to the licensed trade In this feature , we explore the significance of pub snacks, their evolving popularity, and how they present a unique oppor tunity for operators amidst changing consumer behaviours and the backdrop of a major spor ting summer THE IMPORTANCE OF SNACKS IN THE PUB SECTOR

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 uncer tainty, pub snacks offer an accessible and affordable alternative , aligning perfectly with the pub's social ambiance

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

in the UK Hospitality Sector

According to industr y 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 impor tance 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 savour y snacks categor y during summer holidays and spor ts events when they can enjoy quality time with friends and family Comfor t is key when it comes to pub and bar food choices and stocking customers favourite flavours will heighten their enjoyment Snacks are an impor tant driver to increase out of home spend Snack sales in Pubs & Bars are now well exceeding pre COVID-19 levels and in

16bn and growing

8% Snacking occasions are growing +2% with savour y snacking (+20%) growing ahead of sweet (+11%) in pubs and

• 38% of pub visitor s say they are interested in see ng snac k menus n Pubs • 62% of out of home customer s buy snac ks THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS

The convergence of major spor ting events such as the Olympics and European football championship provides a unique oppor

The Perfect Snack for All Your Trade and Hospitality Needs

Rober t's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers

At Rober t's Dorset, we understand the diverse dietar y preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle Rest assured; our selection of snacks caters for all

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

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

Handcrafted products made in beaut ful Dor set, England • Ever y item is prepared to order, ensur ing customer s always receive the freshest products

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


All our pac kaging
fully rec yc
have a 99
waste free production
Sustainable Palm Oil (RSPO)
only used in
of the highest quality Contact Rober t for an online catalogue and more information regarding our perfect snacks rober t@rober | 01202 875280 | www.rober or see the adver t on page 5
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
cious snac ks to delight your customer s • Exceptional customer ser vice , led by a dedicated Account Manager • Convenient order ng opt ons whether online or by phone •
lable or
and we
process • Proud y
tified by the
Fudge • A l our ingred ents are
28 CLH Digital Issue 211
a 2023 repor t savour y snacks was wor
at +13
tunity 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 savour y treats TIPS FOR BOOSTING SNACK SALES To optimize snack sales and enhance the pub experience , operators can implement strategic measures:
Diver sify the Snack Menu: Introduce new and innovative snac k offer ings to cater to var ying tastes and preferences , inc luding vegan and gluten-free options • Promotional Bundles: Create entic ng snac k and dr ink bundles , encouraging customer s to explore different combinations • Enhanced Presentation: Visibility is Key Ensure your snac ks are vis ble! Elevate the presentation of snac ks through attractive ser v ng platter s or themed offer ings tied to major spor ting events • Seasonal Specials: Introduce seasonal snac ks or limited-time offer s aligned with spor ting fixtures , foster ing exc tement and boosting sales • Social Media Engagement: Leverage social med a platforms to showcase snac k offer ings , promote special events , and engage with customer s In an era defined by shifting consumer behaviours and economic uncertainties, pub snacks emerge as a beacon of oppor tunity within the UK hospitality landscape Their enduring appeal, coupled with the upcoming summer of spor t, 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

Cocktails and Spirits

A Twist on the Traditional – The Perfect Wine Cocktail

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

of yuzu

It's like a par ty for your taste buds! Perfect for stocking up your minibars at home or adding a splash of excitement when you visit your favourite bar "

Last month Pergola Drinks jazzed up the classic Margarita with a kick of fresh mint and the exotic tang


for a guilt-free sip!"

To secure your supply of our Margarita with Mint and Yuzu and Tequila and Tonic with Cinnamon and Vanilla, simply reach out to us at rahul@pergoladrinks com

Whether you ' re interested in sampling our products or have inquiries about marketing suppor t,

Great Experiences Start Way Before The First Sip…

If we were to say ‘Por t makes the perfect wine cocktail’ you might think we ’ ve got our wines confused – surely Por t is reser ved for Christmas? Por t wine is exclusively produced in the Douro Valley region of nor thern Por tugal, an area famed for its Mediterranean climate so, if you think about it, drinking Por t as a refreshing cocktail makes perfect sense – you wouldn’t want a warming drink on a hot day Visitors to Por tugal may have enjoyed Por t ser ved chilled as a delicious aperitif The traditional way is to pour equal par ts white Por t 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 ser ve is to drink Por t chilled straight up in a white wine glass or a shor t tumbler over ice Not only do these make for refreshing drinks, Por t + mixer is a great alternative to gin and tonic And, as well as easy to make , margins are attractive with a ‘house’ bottle of Por t available at a relatively low price compared to spirit – and lower ABV Por t can also be a fantastic ingredient in mixed drinks to add depth, richness, and a touch of sweetness Indeed, Por t is often used in cocktails for several reasons: • Por t has a dist nct f avour profile that sets it apar t from other types of wine It is typically r ic h, sweet, and full-bodied with notes of r ipe fruit, spices , and sometimes a hint of nuttiness These unique flavour s can add depth and complexity to coc kta ls , provid ng a r ic h and indulgent taste exper ience • Whether it's a robust and fruity Ruby Por t or a mellow and nutty Tawny Por t, the ver satility of por t makes it a ver satile ingredient in mixology Th s var iety allows bar tender s to exper iment and create a wide range of coc ktails with different flavour profiles The sweetness of Por t can help balance out flavour s in a coc ktail, especial y when comb ned with other ingredients like citrus juices b tter s or spir its with higher alcohol content It adds depth and complexity without being overly c loying • Por t has a long-standing histor y and is often associated w th soph stication and elegance Incorporating por t into a coc ktai can evoke a sense of tradition and c lass , add ng a touc h of refinement to a coc ktai menu It can be a unique c hoice for those looking for someth ng beyond the usua spir its For more information on Lanchester Wines Por t and Wine selection please visit www lanchesterwines co uk 30 CLH Digital Issue 211
White Port and Tonic AKA the c assic Por tuguese aper t f Over ice pour : • 2 measure Wh te Por t Top w th tonic (around ½ bottle per glass) • Garnish with a s ice of citrus – lemon l me orange or a combination al work rea ly well If you ’ re not a fan of tonic soda water or lemonade also make refreshing alternatives Rosé Port Bramble Over crushed ice pour : • 1 measure Rosé Por t • 1 measure gin ½ measure lemon ju ce • ½ measure sugar syrup Fi l w th lemonade and garn sh with summer fruits The beautiful colours in th s cocktail make it perfect for Instagram! Pergola Introducing Our New Offerings Marg arita with Mint and Yuzu Embark on a flavor journey with our Margarita infused with invigorating mint and the exotic zest of yuzu Tequila and Tonic - Cinnamon and Vanilla Flavoured This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comforting and invigorating Hot on the heels of their successful new drink-in-a-can margarita, (which launched on World Margarita Day in Februar y) Pergola Drinks is introducing a second new drink: Tequila and Tonic The world's first pre-mix in a can Tequila and Tonic has been infused with the cosy warmth of cinnamon and the creamy sweetness of vanilla Pergola Drinks has been created by husband and wife team Rahul and Sheetal Mur thy The company is a cocktail creator with a focus on the premium market Sheetal said: Say goodbye to boring drinks! Pergola s unique flavour combos take the tequila experience to a whole new level "Say hello to the world's first canned Tequila and Tonic that's gonna blow your mind!
citrus It's fizzy it s allergen-free it s preser vative-free - and it's about to become your new favourite go-to drink whether you re chilling at home or hanging out at your favourite bar
Rahul said: "Margarita
Mint and Yuzu takes the tequila experience to a whole new level With a chill 5% abv, our cocktails are down for whatever - from lazy poolside days to wild wedding par ties "What s more , our cans are eco-warriors - no plastic sleeves here , just crush and recycle
our team is here to assist you ever y step of the way
are confident that our allergen-free preser vativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience Cheers to success and innovation!
Transform your menu into a sensor y apothecar y 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 ever y 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 glasses, or shock your guests with our Electric Jellyfish glasses With a unique range of quirky drinkware , our collections are guaranteed to set you apar t from the rest However you choose to ser ve your drinks ser ve them in style with Flavour Blaster bespoke glassware The Flavour Blaster aroma gun is more than just an accessor y it’s a tool for success Enjoy viral marketing at your finger tips with a globally recognised garnish that invokes awe and wonder whenever it is ser ved Developed with operators in mind, choose quality with an industr y 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

Taking the Fear From the EHO Inspection


allows them to analyse their own operation’s performance in detail, including an action plan that suppor ts them to make improvements as par t of ever yday business – ensuring that the business is well prepared and food safety is always front and centre , not just saved for inspection day

How to

Revolutionise Your Business's Allergy Management

have recently announced its suppor t for Owen’s Law - a campaign to mandate allerg y 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 industr y to include written allerg y 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 allerg y 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 fur ther guidance for restaurants on how to provide written information for food allergies

However, if the change in how food businesses supply allerg y 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 ever y day, especially if any ingredients change at the last minute

Ser vices like Allerg y Menu can help restaurants, cafes and other food businesses small and large ensure they meet any new legislation and comply with the law using technolog y 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, Allerg y 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 allerg y management https://allerg

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

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

The law, known formally as the Food Information (Amendment) (England) Regulations 2019, means all businesses in England that produce pre-packaged for direct sale (PPDS) food to customers on site must label food clearly with information on potential allergens present These need to stand out so a customer can tell at a glance what they’re about to eat

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

The repor t also revealed the most common reasons for noncompliance in the sample In a quar ter of cases no information at all had been placed on the packet a third failed to list ingredients two fifths didn t emphasise allergens and a third featured illegible information

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

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

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
an external
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
re looking for a compliant labelling solution, a Brother printer can help make it easy, whether as a standalone device or as par t of a turnkey menu-management system from one of our par tners
find out more go to
tunity to demonstrate their competence and secure that crucial 5 rating
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 under taken Learners are suppor ted by a comprehensive checklist that
any food operation, and they’re likely to agree that an EHO inspection provokes feelings of anxiety and sleepless nights But it shouldn’tfor establishments who audit carefully and have the right checks and processes in place , an inspection should be an oppor
secure a 5 rating uses a blend of video and written content to suppor t the learner throughout their training Businesses with SFG accounts can secure access to the free course for any employee with a learner account – adding even more value to our comprehensive food safety training por tfolio View the course and the whole por tfolio here: www thesaferfoodgroup com or call 0800 612 6784, info@thesaferfoodgroup com for more information FOOD HYGIENE RATING 0 1 2 3 4 5 VERY GOOD The Food Standards Agency (FSA)
32 CLH Digital Issue 211
Food Safety

Chef's Buyer's Guide

Elevate Your Catering Menu with Albert Bartlett Inspired by James Martin Range

A New Oil Enters the Kitchen

Fylde Fresh and Fabulous

Introducing the new Alber t Bar tlett inspired by James Mar tin 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 Alber t Bar tlett a beloved homegrown brand in the UK LUXURY MASH: Crafted from single variety British Alber t Bar tlett Potatoes, this high-end restaurantquality mash offers a rich taste and silky-smooth texture that screams luxur y Packaged in 800g containers for por tion control it can be cooked from chilled or frozen without compromising on quality CLASSIC MASH: Made from British Alber t Bar tlett Potatoes this high-quality mash is perfect for ever yday meals With the same convenient packaging and cooking versatility as the Luxur y Mash, it ser ves as an excellent base for adding your own creative twist CLASSIC FRIES: Experience the perfect taste and crunch with these classic fries made from British Alber t Bar tlett 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 TRIPLE COOKED CHUNKY CHIPS: Indulge in the ultimate chip experience with these chunky chips featuring a bespoke batter for the perfect crunch Made from British grown Alber t Bar tlett Original Rooster potatoes, these chips lock in quality and freshness through freezing, providing a delightful side or a canvas for culinar y 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 Alber t Bar tlett range SKIN ON FRIES & TRIPLE COOKED CHIPS: For a rustic touch, tr y the Skin on Fries or Triple Cooked Chips made from British grown Alber t Bar tlett 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 culinar y offerings with Alber t Bar tlett inspired by James Mar tin range , where convenience meets quality to create unforgettable dining experiences for your customers See the adver t on the facing page for details
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 exper tise 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 ser vice 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 ver y 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 energ y is used to power and heat our Preston site with the remaining expor ted back to the National Grid supplying enough power to run over 1000 homes in the local community Triple FFF Chips remain at the hear t of all we do Since the star t of Fylde Fresh & Fabulous way back in 2005 we have supplied chip shops throughout the countr y with fresh chips and this supply remains ver y much at the hear t 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 Ever y batch of Triple F Chips undergoes rigorous quality checks prior to leaving site , ensuing we offer consistent quality tasty fr ying chips day in day out Par tnering 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 ser vice customers in areas where we continue to expand our distributor network If you would be interested in finding out more about FFF, par tnering 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 / 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 This new oil is impor tant because it has proper ties 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
is not just about health though High Oleic Sunflower Oil is par ticularly resistant to Oxidation (breakdown) and so will perform significantly more fr ying cycles in a busy kitchen
trials have proven that the oil will outper-
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 oil is stable in high temperature cooking and has a high smoke point which degrades more slowly than cheaper oils
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 fer tiliser It is the most sustainable oil
Oleic Sunflower Oil was once the preser ve 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 distribu-
For more information please feel free to contact Mar tin McHugh on mar tin m@flavoil co uk There is more information on
Issue 211 CLH Digital 35

Chef's Buyer's Guide

Taking a Closer Look at Seafood in the Foodservice Sector

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

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

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


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

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


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


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


In line with the trading behaviours seen in foodser vice , there’s been an increase in purchases of frozen fish and chips products from supermarkets

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


On-premises dining remains impor tant to people for the socialising oppor tunity it offers with full-ser vice restaurants seeing an overall traffic growth of 2 5% Meanwhile , fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living


1 Engage younger consumers to broaden the consumer base

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

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

4 Explore oppor tunities to diversify with


Atlante: Excellence Beyond Borders; Exploring Flavours, Markets and Opportunities

36 CLH Digital Issue 211
por table snacking options or expand menus for fish and chip shops
Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option
navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging oppor tunities to ensure sustained success Want to dive deeper? Read the full repor t at www seafish org/insightand-research/seafood-in-foodser vice-data-and-insight
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 ser vice products, private label, impor t/expor t, or brand creation, we can help THE ATLANTE METHOD Our exper t 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 exper tise 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 effor t 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 headquar ters are located in Bologna, in the hear t of the Italian Food Valley whilst a dedicated team is based in London suppor ting our UK customers and par tners 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 Success With New Soft Serve Consultancy

Carpigiani is the global leading manufacturer of soft ser ve , milkshake , gelato, and frozen drink machines As industr y leaders, we know best how to balance the science and ar t behind this colourful sector of food production, and we ’ re taking our ser vices even fur ther by providing exclusive insight and extra suppor t that our customers deser ve with our Soft Ser ve and Shake Consulting scheme

Desser t specialists and business owners can get the recipe for sweet success with first-hand exper tise from Carpigiani development chefs dishing up industr y insights, flavour trends, menu development, and how to get the most out of the latest technolog y from soft ser ve and shake machines

Our Carpigiani consultants will show you various techniques and accessor y recommendations to help put tailored twists on your soft ser ve and shake products and explain how these ideas can be developed using different flavours, ingredients, textures, and colours to create a solid business strateg y to help develop your desser t 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 Ser ve 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 ever ything from

understanding successful retail concepts to profitability targets and expected sales flow

As all the Carpigiani machines are manufactured with the industr y-leading and patented technolog y Hard-oTronic - which consistently measures and adapts the mix consistency - as well as Carpigiani’s patented Hopper Agitation technolog y - 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 Ser ve 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-ser ve-consultancy Alternatively please call Carpigiani UK Ltd on 01432 346018 or see the adver t on page 7

Follow us @CarpigianiUK

LittlePod - The Campaign for Real Vanilla



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

Discover Bidfood's 2024 Food and Drink Trends

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

So how do we tempt them back and nur ture spend with the right menus? To help hospitality businesses stay ahead of the cur ve , 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 oppor tunity to tr y 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!

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 Tr y mixing up your Sunday

British Fusion is one of the trends which allows

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 impor tant 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 ever y last little bit out, which is something we always do here I’m always stressing to the students that it’s impor tant 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

Cleaning and Hygiene

Cleanliness is Always in Season Independent


roasts, English breakfasts and even desser ts such as crumble with interesting global flavours
suppor t 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 industr y The repor t also comes with a range of useful suppor t 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
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
became clear that there was a need to educate cooks about real vanilla as opposed to the ar tificial alternatives that had become so prevalent
prompted us to initiate our Campaign for Real Vanilla – a mission that continues to this day
teen years later, having inspired countless professionals to keep it real in their kitchens,
last summer
King’s Award
enthusiastic advocates
top chefs
30 Swiftclean, the nationwide-based air and water hygiene company, has recently launched its new Kitchen Extract Auditing ser vice It has been developed primarily to suppor t Facilities Management companies
College in Taunton Joe
cohor t to LittlePod’s base in East Devon for
’ s
presentation With
still at the forefront, and with such
we re
that the
of the future will keep it
for years to
www LittlePod co uk or see the adver t on page
when they take on
new multi-site contract
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 carr y 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 Ser vices Association) and is widely accepted as the leading source of authority on kitchen extract system hygiene Our audit repor ts include a summar y 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 impor tant 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 exper t cleaning for kitchen extract systems routinely providing clients with compliant systems www swiftclean co uk See the adver t on page 34 for details
a new facilities management team takes over the running of a new multi-site contract, they may, as par t of that contract be required to make sure that the current specialist cleaner of the
extract systems is carr ying out
38 CLH Digital Issue 211
Please mention the Caterer, Licensee & Hotelier News when replying to advertising Practising good hygiene maintenance is crucial for creating a safe and sanitar y 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 entr y of dir t 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 dir t which is then swiftly removed through back suction Its rapid dr ying capability ensures that textile 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
Kitchen Extract

Cleaning and Hygiene

Reckitt Pro Solutions are Proud to Be Offering Exceptional Cleaning and Hygiene Solutions for Stronger Businesses at Interclean 2024

Better Cleaning Means Better Productivity For Hotel Managers

In some ser vice industries cleaning is a necessar y byproduct of other activity However for hotel managers it is par t 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 ser ve 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 Fur thermore 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 Reckitt Pro Solutions are proud to be presenting at Interclean 2024 (14-17th May) and will be bringing their por tfolio 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 suppor t stronger businesses Jonathan Weiss, Commercial Director for Global Business Solutions EUANZ at Reckitt Pro Solutions, shared his excitement for the event and the oppor tunities that it presents: “Interclean is one of the most significant dates in the calendar, and it presents an oppor tunity 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 adver t on the facing page for fur ther information or please visit uk reckittpros com Please mention the Caterer, Licensee & Hotelier News when replying to advertising 40 CLH Digital Issue 211

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 exper t, 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


Exclusive Elegance and Quality by Design

CLE AN Do The Workwear, So You Can Do The Work

Unlocking Sustainability With Hot Water

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 ser vice temperatures are delivered and at around only 10wh per cask,

42 CLH Digital Issue 211 Benefiting from Fracino's extensive research and development programme , world class engineering skills and state-of-the-ar t production technolog y, the Romano-R is a genuine fusion of style and luxurious quality Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture The Romano elegantly combines classic cur ves and retro styling with contemporar y materials and close attention to detail, ensuring a truly outstanding finish Featuring latest technolog y integration the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energ y efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability Our powerful combination of stylish design and creative technolog y enables discerning clients to choose a bespoke finish for their Fracino espresso machine Our exper tise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer s creativity and provide the finishing touch befitting the individuality of the exclusive luxur y restaurant and coffee bar Transforming the purely functional into an enviable work of ar t; that’s Romano! Fracino - +44 (0)121 3285757 or see the adcer t on page 13 CLEAN Linen & Workwear are one of the UK's most trusted laundr y companies They supply tailored workwear solutions provided by real people Their comprehensive laundr y network means they can ser vice customers throughout England and Wales providing chefswear workwear and linen rental ser vices 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 smar t and are comfor table , boosting their confidence and productivity They offer various uniform options to suppor t the entire kitchen brigade , from Executive Chefs to Kitchen Por ters With their workwear rental ser vice , you can say goodbye to the hassle of purchasing storing and maintaining chef and kitchen uniforms Instead enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with ever y wash Deliver y 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 embroider y Their managed ser vice prevents issues compiling when supplying your team with work clothes; a convenient locker valet ser vice helps distribute and store uniforms, and they tackle minor repairs early to extend the ser vice life of a uniform Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective With CLEAN's workwear rental and laundr y ser vice , business owners can focus on what matters most running their business while CLEAN takes care of the rest To find out more visit: www cleanser vices co uk or see the adver t on page 3
Sustainability shouldn’t be difficult But with ever present energ y demands leisure and hospitality organisations are potentially significant contributor to UK carbon emissions However, as a sector, it has been one of the first to lead the charge in sustainable practices Activities such as responsible sourcing of ingredients through local suppliers has become a familiar activity for many businesses, defining a brand and encouraging engagement from new customers who are increasingly aware of, and seeking to par ticipate in collaboration with brands which empower them to make eco-conscious choices more easily The existence of such sustainable culture is par ticularly advantageous when addressing the more challenging technical challenges of addressing sustainability within our buildings Water heating – which alone can account for anywhere up to 30% of overall daily energ y demands – is inherently more complex and expensive in the commercial sector as regulations are more exacting to ensure the safety of staff and customer alike Addressing the sustainability of inherently business-critical water heating is the most straight-forward and therefore cost-effective way to unlock energ y savings Working as a ‘closed system’ water heating is easier to upgrade without major structural changes, the focus being on the plant room storage and heat sources whether gas, or preferably electric and renewables in the shape of air source heat pumps (ASHP) and/or solar thermal The renewables are deployed in a hybrid approach to provide low carbon pre-heat reduce the energ y demands on gas or more expensive electric , offsetting operational costs reducing carbon emissions and as a bonus avoiding costly scale buildup in hard water areas A well-designed water heating system will actively meet demands when required, minimising flow and return to avoid waste energ y When combined with hot water conser vation effor ts which can include low-flow showerheads or tap aerators, there is a real oppor tunity to cut wasteful energ y demands from a daily ser vice supply Such practical responses are eminently repeatable and ver y demonstrable , enabling capital investment in sustainability to be clearly communicated to both staff and customers, building trust and attracting the environmentally conscious Adveco can help your sustainability strateg y with hot water system metering, design and supply to maximise investment and minimise buildings works www adveco co or see the adver t on page 9 See the adver t on page 9 for details
A brand-new integrated range of products for cooling and keeping ales is being offered by seasoned ‘ale engineers ’ Filton Brewer y Products A newly developed and
the Spile Probe is a serious contributor to the decarbonisation effor t The new range closes a long standing industr y wide weakness in the products offered to those wanting a reliable and professional system for cooling and ser ving cask ales in out-of-cellar
01323 847386 or email sales@filton net www filton net or see the adver t on page 5 New Tools for the Professional Ale Keeper
situations, typically back bar dispense or beer festivals But this system goes much fur ther, learning from the days before cellar cooling and applying modern technologies There’s huge potential for energ y and cost savings in the cellar without any significant change to
ser vice routines” For more info call
memories of good times and carefree days and nights
became a fixture in bars offering a refreshing blend of
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
its chilled vibes to venues up
down the countr y “It’s
ABV, to make the
ideal for summer drinking occasions ” To drive fur ther interest from stockists, Global Brands will execute an extensive marketing strateg y to suppor t 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 por tfolio of RTD’s includes VK, Frankin & Sons, be , Hooch, All Shook Up, Shake Baby Shake , Kick Energ y, Lustre , Amigos Tequila Beer and TAKE Tequila For enquiries regarding Reef s availability and stocking oppor tunities, please visit:
introduced in 1998
orange and passionfruit that
of the
feel that Reef is perfectly placed to join the nostalgia revolution and bring
still the same great product that
but now at 3 4%
drink more sessionable , and

Kitchen Equipment and Fit-Out

Temporary Catering Facilities

Mobile Kitchens Ltd specialises in the hire of temporar y catering facilities and foodser vice equipment Ideal for events or to provide temporar y catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs Production Kitchens, Preparation Kitchens, Ware-washing Units, Dr y Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex Alternatively we can offer modular open-plan facilities usually for larger longer-term hires We offer a free design ser vice , and project management from concept through to deliver y and installation on site , plus full technical suppor t throughout the hire period So if you ’ re planning a refurbishment or need to cater for an event then why not give us a call and we ll be happy to provide advice and put forward a competitive proposal For fur ther information or to arrange a site visit, email: sales@mk-hire co uk or call us on 0345 812 0800, or visit our website: www mk-hire co uk
“Meiko already leads the market in terms of sustainability for rack transpor t dishwashing " says Meiko UK MD Paul Anderson "and Meiko has once again stunned the market by announcing massive savings on energ y 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%* energ y 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 shor tages Meiko's dishwashing specialists explain how using sound design ergonomics and clever accessories such as tabling and sor ting 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 entr y cur ves, tabling and sor ting racking Heat recover y systems come free with UPster K because they are built in at the factor y Given sufficient air changes no direct exhaust air connection is usually required because heat recover y effectively manages air quality Award-winning customer ser vice 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 transpor t choice MEIKO Announces 38% Less Water, Detergent, Rinse Aid and 21% Less Energy Consumption on Upster Rack Transport Dishwashers
Issue 211 CLH Digital 43 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Kitchen Equipment and Fit-Out

Fridge Seals Direct

Hot Wastewater Pumping – The Problems and the Solutions!


Caterquip Ventilation


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

strong relationships with

Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year
dynamic facility
best kitchen
email: info@caterquipventilation co uk Reliability is absolutely essential for busy commercial kitchens This is especially true when pumping hot wastewater from equipment such as pasta boilers glasswashers dishwashers, combi ovens and even sinks with Zip taps The Problem:
all wastewater pumping systems utilise submersible pumps, these are generally only designed for pumping wastewater at nominal temperatures of 35°C The Solution:
wastewater coming from a system that regularly discharges hot wastewater a submersible pump rated for continuous use is therefore essential
many years of testing
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 par t of an automatic hot wastewater pumping system and a number of different floor mounted tank designs and options are available These include the Pump Technolog y Ltd, DrainMajor (pictured) for single pump specification or, if a twin duty standby pumping system is required, the DrainMajor Duo and DrainKing The automatic star t 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 Technolog y Ltd team, who will ensure that the correct
They have
all leading kitchen equipment suppliers, and they offer a kitchen design ser vice to help you build your ideal kitchen Projects under taken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Cour t, The Truck Stop at Anglesey The
Hunstanton, Colleges, Schools,
Restaurants and Public Houses They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and
With extensive knowledge of manufacturing and installing
systems, they can help you design the
within the
available Call: 01926 887167, visit: www caterquipventilation co uk,
pumping system to meet the required discharge pumping parameters is specified for any application
Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals We fabricate for a wide variety of commercial fridge & freezers The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industr y and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals Otherwise , find your specific guides in how to identify, measure , install or maintain your fridge or freezer door seal Our
our commitment
providing a high-quality gasket
having to buy from the factor y allows us to have competitive pricing and fast turnaround time Tr y us out, order your door gaskets from us and discover a better way to do business We are here to help you www fridgesealsdirect co uk 44 CLH Digital Issue 211
reputation in the industr y along with

Kitchen Equipment and Fit-Out

Blue Seal Fryers and Oil Filtration Evolution Fryers and Filter Units The Premium Fryer and Bur ner System The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more
Operators should consider when purchasing a fr yer and their oil the oil capacity against production rate , burner efficiency and recover y rate as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas Fr yers are our premium fr yer 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 fr yers Our Evolution range gas fr yers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system This system uses infra-red technolog y radiating the heat into the tank only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y 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 par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand Daily filtering of fr yer 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
Seal (www blue-seal co uk)
Be ready for your inspections • Damaged fridge seals are unhygienic
Make your fridge more energy efficient with a good seal on your fridge
We provide custom seals for cold rooms, discontinued models, and units with no identification information
Next-day delivery service
Discounted prices on large orders WhatsApp, phone, and email support 07936807320 sales@fridgesealsdirect co uk fridgesealsdirect co uk Rational iVario by CEE Boil, fry and deep-fry with just a single cooking system Rational iVario by CEE You can boil fr y and deep-fr y with just a single cooking system Up to 4 times as fast and with up to 40% less energ y The iVario thus replaces numerous conventional kitchen appliances Such as the stove pots, pans, deep-fat fr yers, pressure cookers and bainmarie And in the restaurant, it is impossible to imagine the mise en place and à la car te without it Use the iVario to blanch, deep fr y or confit effor tlessly and in no time Thanks to the powerful heating system iVarioBoost, the oil is heated in record time and you can star t deep-fr ying immediately At the same time the temperature is regulated so sensitively 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 Issue 211 CLH Digital 45 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Hospitality Technology

Facilities Maintenance Visibility,

vice por tal and mobile app enhance client involvement and job information capture improving the maintenance process All work order information can be captured, including all email chases and notes, resulting in clear job histor y in one place Contact us on: +44(0)844 880 2582

Notts County FC's Fan Experience

If you want to build trust and relationships with your customers CardsSafe can help The system wirelessly and securely holds customers' bank cards while they run a tab As a result, staff can spend more time with customers, upsell and build valuable relationships Customers will also feel more relaxed knowing that their cards are safe The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab As a result, the technolog y not only protects against credit card fraud but also eliminates dine and dash and allows for checking the validity of bank cards The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obligations The wireless technolog y can be safely tucked away behind the bar, POS or ser vice station The units are easily installed, and the system does not capture data, so it never breaches GDPR CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits That s why over 5000 venues trust CardsSafe to manage their customer food and drink tabs and leisure facility hires From Young's pubs to Hilton Hotels the London Golf Club Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system Timothy Young's Bar Manager explains "Average spend is up, and chargeback has vir tually disappeared after we installed CardsSafe , which really puts our customers' minds at rest " CardsSafe is affordable too Each unit contains ten card drawers that can be hired for just £9 95* per month In addition, each unit hire comes with customer ser vice troubleshooting and free replacement keys Additional units can be added at any time For more information please visit www.cardssafe .com 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 suppor ters Notts County FC adopted an innovative strateg y 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-ar t 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 shor ter wait times and quicker transactions, significantly improving their matchday experience Encouraged by these positive outcomes Notts County FC decided to take fur ther steps to enhance their matchday offerings by expanding their par tnership 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 fur ther enhancing the stadium's amenities and revenue potential MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems www.mcr-systems See the adver t on the back cover
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 proprietar y Bluetooth technolog y can replace QR codes for more accurate data Fur ther cost control options include replacing fixed cost quotes with estimates based on agreed rates, time , par ts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount This then works alongside the check-in and time on site processes cited earlier, resulting in the client only paying for actual time spent and par ts used Customizable authorisation rules allow for 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 repor ting 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
one of the key applications and benefits of a C AFM system is client ‘buy-in’ to the process and world of maintenance Ostara’s self-ser 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 Suppor t, and cutting-edge cybersecurity ser vices 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 por tals 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 ever y step of the way Don't let technolog y hurdles hold you back from achieving success Join forces with Castra Solutions and let our experienced IT suppor t team and cybersecurity exper ts safeguard your business while enhancing your customer's experience Our team is dedicated to providing personalised suppor t that caters to your ever y 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 par tner in leveraging technolog y 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 apar t 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 technolog y empowers your hospitality business Embrace the future of connectivity with Castra Solutions by your side! hello@castrasolutions co uk 0300 124 5005 See the adver t on page 2 for details Castra Solutions - Wired and Wireless Solutions
with CardsSafe®
Avoid Losses, Increase Profits and Build Relationships
Cost Control and Improved Compliance 46 CLH Digital Issue 211 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Outdoor Spaces

Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub

Create a Cohesive Indoor and Outdoor Look

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 exper tly pressure treated to ensure longevity and protect against the elements Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather making them a reliable choice for any catering and licensing industr y outdoor space For full details about our vast array of top-quality outdoor picnic benches for sale contact us today We are also offering up to 15% off on commercial orders, please visit our website or call us on 01902 953166 See the adver t on the front cover Domestic & Trade Handmade Garden Furniture From MG Timber We create appealing and comfor table outdoor seating areas for your clients supplying ever ything required including:• planter s with real or faux plants • cafe banner s and restaurant screens • lighting • heating c lass c neon signage • parasols nstalled and repaired • lenticular bladed roofed shelter s tables and c hair s Our hardy planters are built to order using rot proof ar tificial wood planks This unique material is not only completely waterproof but is formed from UK factor y waste plastics and materials that would otherwise have gone into landfill They will last you countless years and are a genuine recyled investment From our workshops in Kent we deliver UK wide and are happy to visit and sur vey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done , all within your available budgets We firmly believe the better you look on the outside , the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture biz
Profit 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 Woodberr y 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 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 Woodberr y ’ s Discover y 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 Woodberr y team are happy to help: Call 01926 889922 Email mail@woodberr
Café Culture - Pavement
Banners are an exceptionally effective tool for drawing crowds into your pub for spor ting events, turning a regular night into a bustling hotspot of fan excitement and camaraderie Here's how creatively leveraging banners can significantly boost your pub s appeal and bring in spor ts enthusiasts: 1 PROMOTE UPCOMING GAMES WITH VIBRANCY Use large , colourful banners outside your pub to announce upcoming spor ting events These banners can highlight key matches special game-day discounts, or viewing par ties With bold graphics and the logos of competing teams you'll not only capture the attention of passersby but also ignite the spirit of rivalr y and anticipation 2. CREATE A THEMED ATMOSPHERE Inside the pub banners can transform the space to reflect the fer vour of the games Hang banners of the teams playing in the upcoming matches to create a themed environment that resonates with fans This visual appeal can make your pub the go-to place for fans looking for an immersive gamewatching experience 3 HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS Custom banners can effectively adver tise special promotions, such as discounted drinks or game-day menus, exclusive to spor ting event nights Placing these banners strategically at the entrance or within high-visibility areas in the pub can entice spor ts fans to choose your venue over others 4. ENCOURAGE FAN ENGAGEMENT Encourage patrons to wear their team's colours by promoting a "Best Dressed Fan contest on banners This not only increases engagement but also fosters a lively, competitive atmosphere , making your pub an exciting place to be during major spor ting events 5 USE BANNERS FOR DIRECTIONAL SIGNAGE For larger venues, banners can ser ve as effective directional signage , guiding guests to specific areas set up for watching the games This can include different sections for fans of competing teams, enhancing the overall experience by catering to the tribal nature of spor ts fandom 6 CAPITALISE ON LOCAL PRIDE If your pub is in a city with a local team, use pub banners to show your suppor t for the home team during their games Local pride is a powerful draw and showcasing your pub as a suppor tive hub for the community can significantly boost patronage 7 SOCIAL MEDIA TIE-INS Use banners to promote your pub s social media hashtags or handles encouraging patrons to share their game-day experiences online This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment 8 ANNOUNCE POST-GAME ENTERTAINMENT Attract patrons to stay longer or come in after the game by using banners to adver tise post-game enter tainment, such as live music , karaoke , or a DJ This can turn game day into an all-night event, increasing your sales and patron satisfaction Implementing these strategies with banners not only elevates the gamewatching experience but also solidifies your pub's reputation as the ultimate destination for spor ting events By visually communicating excitement, offering, and community, banners can significantly influence spor ts fans' choice of venue , ensuring your pub is their first pick for enjoying the game Check out the online Banner Librar y at www hfe-signs co uk for promotional ideas for your pub!
48 CLH Digital Issue 211

Cinders ‘Classic’ Barbecue

Outdoor Spaces

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 energ y 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 impor ted 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 For a free quotation: 01943 851444 Outdoor Coverings, Upholstery and more for Hotels, Bars and Restaurants 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 comfor table Let guests sit in comfor t on made to measure , quality upholster y 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 complimentar y upholster y and covering fabrics to make a statement that sets you apar t from your competitors 4 Branding: Align your brands aesthetics and incorporate logos and ar twork to your panels and awnings to promote brand recognition and loyalty from your guests and customers 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 upholster y 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 5 Ways to Create a Welcoming ‘Alfresco’ Space Whatever the Weather Outdoor Coverings, Upholstery and more for Hotels, Bars and Restaurants Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Issue 211 CLH Digital 49

Old Smokey –

Our passion is creating the best Barbecue , Smokin and Grillin Experience If you need a point of difference that delivers high levels of taste & exper t professionalism with a truly unique talking point – whether bespoke large scale celebration events, iconic street food deliver y 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 ser vice 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 & suppor ting 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 Old Smokey – The BIG Pit Like No Other! 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
Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining 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 oppor tunities 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 parasol could provide a profit contribution of £57 6k per annum, which is a welcome statistic in these economically tr ying times What’s more , our zero deposit leasing options allow for payments to be spread over 2-5 years So taking a 4mt X 4mt parasol with a moveable base import deliver y 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 "Can We Sit Outside Please?"
50 CLH Digital Issue 211 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Pit Like No Other!
Outdoor Spaces

Outdoor Spaces

Leading the Way in Table Numbers & QR Code Labels



New Stock Chair Ranges from ILF

www ilfchairs com email terr y 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 upholster y and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes A full range of table bases in metal and stainless steel are also kept in STOCK In addition ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use More STOCK ranges coming soon please check the website Their online website offers both indoor and outdoor seating and table solutions Divided into Contemporar y seating Boutique Lounge Seating Period Seating Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification Outdoor items offer a variety of colours within the same product style Enquiries can be sent to ILF directly from the website and they will reply within 24 hours ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site
Issue 211 CLH Digital 51 Brunel Engraving proudly stands as the UK's foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs These meticulously crafted items ser ve as invaluable tools for modern establishments, seamlessly integrating technolog y into their ser vice offerings
utilizing our table numbers and QR code labels businesses can streamline operations and elevate customer satisfaction Guests can effor tlessly access menus promotions, and other per tinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process At Brunel Engraving, quality is paramount Our ISO9001 accreditation ensures that ever y product meets
standards of excellence , reflecting our unwavering commitment to customer satisfaction Our reputation for reliability and superior craftsmanship is fur ther underscored by the continuous stream of 5-star ratings we receive on Trustpilot
addition to our signature rotar y engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and various printing methods This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations
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

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 revolutionar y new high density EPP series of containers in which hot or cold items can be transpor ted with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C Kängaboxes are available in a range of capacities and attractive colours Kängabox are available in eight different designs and four different depths The various gastronorm, pizza, ice cream and euro norm formats are available

Our Transpor t Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen Comprehensive product details can be found on our

Recycled Plasic Furniture

website www kangaboxuk com
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 impor tant people in our business Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and wor thwhile experience Call the team on 0121 773 2228 now 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 technolog y From picnic tables to planters, the growing range of products are ergonomically designed for the commercial sector at affordable prices and most items come with a 25-year construction guarantee Introducing our new stylish side chairs available in several colours they are both comfor table and at a star ting price of just £99 45 +vat in black, they represent excellent value for money Our new website has automated muti-buy discounting Discounts star t at 5% for as little as two of the 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 Our in-house design team can design bespoke products for our clients and no job is too big or too small Customer ser vice is key to our success We welcome visitors to our factor y 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
52 CLH Digital Issue 211 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Outdoor Spaces

Sustainable Furniture

Sustainable Furniture is a Cornish family run business headed by Margaret Larson The company founded in 2007 comes from Margaret s many years of experience in furniture retail combined with a love for all things Sustainable Margaret star ted with a vision to exclusively sell products that are ethically and sustainable sourced Ensuring that throughout the supply chain, from sourcing of timber right through to deliver y in the UK, that ever y aspect of the business is conducted in the most ethical of ways Seeing obvious shor tfalls Margaret set about to readdress the balance with Sustainable Furniture Utilising her large knowledge of the industr y she went about procuring products sourced from forestr y protected by commissions These commissions prevent illegal logging from occurring whilst ensuring re-plantation does Logging when under taken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it We also suppor t the removal of the roots of trees from previously illegally logged ground so that replantation can occur an essential under taking to create reusable ground Incidentally these now form our teak root tables Sustainability means more than just suppor ting the timber supply chain; we also suppor t the local communities to which this trade is their only source of income We ensure fair pay and equitable wages for these communities to allow them to flourish Closer to home in the UK we also suppor t Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, cer tified woodlands All our products be they indoor or outdoor are built to last This means that the investment in timber is not for a loss All our products are manufactured using traditional, tried, and tested methods which will ensure longevity, meaning less replacement and less timber needs to be used www sustainable-furniture co uk vicky@sustainable-furniture co uk 01726 884123/07878 851693
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 exper ts have over 20 years ’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces and can help you maximise potential revenue by increasing usable floorspace both kerbside and in any garden areas you may have All our products are made-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 comfor table while they enjoy evening meals or drinks For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing Our teams of engineers and sur veyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard Call us on 0800 060 8844 to arrange a free site survey or visit www rocheawnings com Increase
Please mention the Caterer, Licensee & Hotelier News when replying to advertising Issue 211 CLH Digital 53
Your Revenue with a Commercial Shading Solution

Design and Refit

Warner Contract Furniture

This year, Warner Contract Furniture , a Nor th-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 ser vice 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 industr y 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 exper t 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 ser vice , 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 suppor t 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
In the competitive landscape of the hospitality industr y, 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 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 deliver y 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 ser vice in the rare event of any issues Our commercial-grade furniture , sourced from reputable suppliers with extensive industr y experience , is rigorously tested and cer tified 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
54 CLH Digital Issue 211 ReFurnishUs Is Your Go-To Source for HighQuality Contract Furniture at Unbeatable Prices! Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Design and Refit

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 industr y David a seasoned electrical contractor ser ving 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, Gar y 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 stor y is not merely one of growth and expansion but a testament to the enduring par tnerships we ’ ve cultivated with our most cherished asset: our customers

Mayfair Furniture

As Neil and Gar y lead Lightique into the future , they carr y forward the legacy of their father’s vision, built on sturdy foundations and fueled by the trust and loyalty


Experience the per fect blend of style, functionality, and innovation Discover our collection 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 industr y we have something for ever yone We understand the how impor tant it is to supply on time and within budget

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 enquir y and we will do our best to help!

of our valued clients The Lightique saga continues, driven by a relentless pursuit of excellence and a steadfast commitment to ser ving 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
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 enquir y and we will do our best to help!
Mayfair Furniture will be celebrating 12 years this year of providing the UK s fastest and affordable commercial furniture Supplying all kinds of establishments from high end hotel chains to small local takeaways We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders We deliver to all areas of the UK Ireland & Europe We are not just a supplier ; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not only do we supply contract furniture , but when it's time for your establishment to go through a refurbishment we also offer a complete clearance ser vice We ll organise ever ything from a suitable time and date , professional clearance staff to remove contract furniture whether fitted or unfitted Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish 01733 310115 sales@mayfairfurniture co uk www mayfairfurniture co uk
Issue 211 CLH Digital 55
Please mention the Caterer, Licensee & Hotelier News when replying to advertising

MST Auctioneers Ltd

Tailor-Made Designed Seating For You Design and Refit

Welcome The Crowds With Flexible Furniture On Fast Delivery

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs We are members of The National Association of Auctioneers and Valuers (NAVA) For the past 25 years, we ' ve provided a unique disposal ser vice tailored to suit, liquidators, banks, receivers as well as private and corporate vendors We carr y out probate valuations and conduct complete house and commercial clearances We have the largest Auction venue in the South of England Our regular monthly Auctions occupy 45 000 sq ft of undercover space , selling over 2500 lots from 3 rostrums over two days We also hold regular Auctions ”On Site” and "On Line" See adver t on this page for fur ther details
Trent Furniture have a great range of chairs that can be delivered to you in super quick time Available in brown or grey easy-to-clean faux leather, the retro looks and high back of the Bremen Chair means it’s as at home amongst the traditional dark wood and leather of a traditional pub as it is in a modern bar Alternatively, the Hamburg Chair offers comfor table and flexible seating in vintage grey or vintage brown with its generous propor tions and stylish fluted back Or why not opt for the always popular Bella Chair, based on the iconic Tolix design and available in a large choice of colours ranging from mint green to silver? Thanks to its French café origins, Bella is stackable too! Poseur Tables are also a great bet if you want to create more space for your customers, and many of these are also available on shor t lead times The simple clean lines of the Chrome Pyramid Poseur Table means it offers ultimate leg room for those sitting around it and is super easy to clean Alternatively, the Alma Aluminium Poseur Table provides the ultimate in lightweight flexibility for use indoors or out
don’t forget our wide range of stacking tables such as the Square Stacking Table can also be delivered to you quickly
you need to cater for crowds
great furniture
fast deliver y (in as little as 2-3 days on some products), please call us on 01162 864911
fill in our contact form at www trentfurniture co uk
To find out more about these items and the other
we currently have available on
need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design ser vice Ever y week we build new tailor-made furniture up and down the UK working with owners to come up with design concepts for fixed seating booths and even bars and fixtures We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget Our ser vice provides a unique oppor tunity to make your establishment stand out from others and add additional comfor t for your customers We have been providing bars, pubs, restaurants, cafes, clubs and hotels with high-quality furniture and fixtures for decades We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joiner y new bars and full refurbishments or simply making stools for the front of the bar, or providing quality tables that last Our dedicated team are either timeser ved officially trained craftsmen or externally based professionals Got you interested? Let us give you a free quote or ask for professional advice We are available for a chat Monday –Thursday: 9 00 am > 4 00 pm and Friday: 9 00 am > 12 00 pm on 01422 839 690 If you prefer, email us at sales@askdrake .com and of course please visit our website www askdrake com to see some of our range and past work We are also available on Facebook and Instagram, so give us a follow!
Have you recently taken over premises, just
a change or
56 CLH Digital Issue 211 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Design and Refit

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

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 contemporar y, ensuring that you find furniture that complements your establishment s aesthetic We understand the impor tance of affordability and good value , which is why our collection offers competitive prices without compromising on quality With thousands of products in stock, including faux leather restaurant chairs and laminate table tops, we are well-prepared to meet your immediate requirements We take pride in our commitment to next-day deliver y ensuring that you receive your furniture promptly And here's the best par t: we offer FREE deliver y to enhance your experience , making it even more convenient for you to furnish your space At Restaurant Furniture Store customer satisfaction is our top priority We strive to create a collaborative environment where we work together to bring your vision to life With our reliable and durable products, we offer a warranty to ensure your peace of mind Whether you ' re furnishing cafes hotels bistros bars or restaurants we have the furniture solutions you need Browse our online store , take advantage of our next-day deliver y, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces See the adver t on the facing page for fur ther information or visit www restaurantfurniturestore co uk
At Nobis, we understand that exceptional ser vice is the cornerstone of any successful business That's why we go above and beyond to ensure your satisfaction ever y 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 industr y experience we can provide exper t 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 deliver y, we prioritise your satisfaction above all else Our dedication to ser vice doesn't end after your purchase – we ' re here to suppor t you ever y step of the way ensuring a seamless experience from star t to finish Whether you ' re outfitting a cosy café or a bustling restaurant trust Nobis Restaurant Furniture to deliver exceptional quality and ser vice 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 ser vice so good, you ll fall off your seat –in the best way possible ’
Issue 211 CLH Digital 57 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Design and Refit

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 exper t advice and best practice .

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

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

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 suppor t 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 (apar t from the frustratingly long time spent on hold)

Maintaining an open and transparent dialogue with HMRC is vitally impor tant 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 repor ting 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 energ y hikes, wage increases, inflation, and the cost-of-living crisis


could quite easily deliver a vibrant and dynamic hospitality

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 resor t 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

If HMRC was to adapt its Time to Pay Scheme to acknowledge the unique needs faced by hospitality businesses, it would be a great star ting point More flexibility and longer payment terms need to be introduced A one size fits all approach simply isn t working

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

Businesses need to prioritise VAT and PAYE debt over Corporation Tax ever y 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 impor tant It’s wor th 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 impor tant to remember that help is available Either by speaking directly to HMRC or taking independent advice

Recognising you need advice is key Seek suppor t early and nip any problems in the bud Jonathan Cooper is the Founder and Director of The Director’s Helpline The

58 CLH Digital Issue 211
m cer tain 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 ser vice across the industr y would be transformational A simple cut in VAT
company director
general financial infor-
to business recover y restructur ing
c losure
Director’s Helpline provides free , conf dentia suppor t to tens of thousands
s eac h year on a wide range of issues from
mation through

Property and Professional

Unique Profitable Business for Sale

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

Our exper ts will analyse your entire operation and also its key operating figures if they are available We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business

The largest overhead even higher than Cost of Sales is the Labour cost so with detailed analysis of your wages and being able to understand the way your business actually works we can ensure that you are

maximising the labour usage in your business Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant will work on with you and improve with you MANAGING PEOPLE

Managing people brings with it a whole set of new skills that are now needed more than ever From ‘’Managing the Managers’’ through to Ser vice and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development MARKETING

We will help you build a workable , planned Marketing Strateg y From Digital Marketing such as Social Media marketing Websites eMail Marketing and online advertising to print design Promotions and offline adver tising your Hospitality business should be constantly working on ‘’ all things Marketing’’ If your business is actually struggling, or if you just feel that it could be doing some things better give David Hunter a quick call on 07831 407984 to arrange a Free of Charge initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise

PROFITABLE BUSINESS FOR SALE La Fiesta is regrettably for sale. I can assure a potential buyer that this is a Diamond opportunity not to be overlooked. Catering
at £250 per head for
four course tasting menu inclusive
dinner, with just two crew members and a three hour cruise included With the investment capital returned within two seasons. Not to mention the enormous attraction at the Henley
offering a potential income stream of around £50,000
one week The price
This is a Hospitality, Home, & Business Opportunity Based on the River Thames in Surrey Presently undergoing a complete repaint and out of water survey For further details and contact kindly email La Fiesta is a classic twin screw motor yacht I purchased her ten years ago and have spent most of that time fully restoring her into what she is today I have been a cordon Bleu chef all my adult life having worked on Hotel Barges in France , Together with Ski Chalets throughout Europe From the onset my plans were to offer Classic fine dining to just four guests, together with a four hour cruise down the River Thames to Sunbur y and return to Weybridge She is one of, if not the Prettiest boats on the river I commenced trading from a cold star t without adver tising in August 2019 and the business was hugely successful , however I only traded for seven weeks This because I suffered serious injuries from a road traffic accident which has left me permanently disabled Hence the reason for the sale In that seven week period I turned over in excess of £35 000 with just one other crew member I am also a Qualified RYA yachting pilot The boat has ever ything one can imagine on board , Full air conditioning throughout, desalination unit , fully fitted catering kitchen, two en/suit twin cabins, Ar t deco style salon with piano She is due an out of water sur vey this coming spring at which point she is being completely repainted She has enormous provenance listed on the National historic ships registr y , and once belonged to Sir Alex Guinness For fur ther details and contact kindly email
Why Use a Specialist Hospitality Consultant? Answer:
we can help your business to succeed.
for just four guests
and Paring wines for either
or nearest offer.
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 oppor tunities within their chosen industr y Over recent years there has been unprecedented strain on the hospitality industr y, with many businesses succumbing to the dual pressures of rising operational costs and changing demands from customers seeking better ser vice and increased value for money This has left many skilled professionals seeking alternative career oppor tunities Stocktake UK's franchise programme enables hospitality professionals to utilise those skills in a viable business venture STOCKTAKE UK'S FRANCHISE OFFER As par t of its goal to help those affected by closures, Stocktake UK is inviting experienced managers and others from the broader hospitality sector to join its national network of professional stock auditors The franchise oppor tunity comes with an average turnover of around £50 000 per year with the company ’ s top franchise par tners earning over £125,000 For an initial investment star ting at £11,999 plus VAT, franchisees will receive comprehensive training all necessar y equipment and a steady flow of leads from Stocktake UK's head office The offer is designed to appeal to individuals seeking to be their own boss and who want to work regular hours instead of the long and unsociable hours normally associated with the hospitality industr y Andrew Consterdine Managing Director at Stocktake UK said, "Stocktake UK is committed to helping those hit hardest by the recent challenges in the hospitality sector Our franchise offers people a chance to rebuild their careers within an industr y they are familiar with and with the suppor t of a company that values their experience and skills We're not just offering a career ; we re offering a completely new way of life The franchise programme is aimed at individuals with a background in hospitality but who are looking for a change in career direction The company believes that their extensive hands-on experience will be invaluable in providing high-quality stocktaking ser vices to hospitality businesses across the UK However, extensive stocktaking experience is not required, as full training is provided This will cover ever ything from the use of bespoke stocktaking software , developed in-house , to effective business management practices Those interested in becoming a franchise par tner are encouraged to contact Stocktake UK or download the franchise brochure and application form from the company website , www stocktakeuk co uk
Issue 211 CLH Digital 59

How to Protect Your Premises Licence from Insolvency

Oaknorth Completes £232m Club Loan To Family-Run Business, Splendid Hospitality Group

entrepreneurial business with incredible agility – traits that we know OakNor th and HSBC share The teams demonstrated in-depth knowledge of the hospitality sector and a clear understanding of what makes our business unique We are incredibly for tunate to operate hotels across the UK, with over seven different brands, as well as independent hotels With the suppor t of OakNor th and HSBC , we ll be able to continue delivering the exceptional ser vice and quality, as well as the extraordinar y experiences our guests have come to know us for over the

Property and Professional 01392 201262 T H E W E S T C O U N T R Y S P E C I A L I S T S THINKING OF SELLING? C ALL FOR A FREE VALUATION BUTTERLEIGH INN, BUTTERLEIGH, DEVON SHIP INN, BURCOMBE, WILTSHIRE PALM BAR, EXMOUTH, DEVON SWAN INN, BAMPTON, DEVON DUKE OF LEEDS, LEEDSTOWN, CORNWALL LIVE & LET LIVE, LANDSCOVE, DEVON BOATYARD BAKERY, EXETER DEVON OSTLER INN, UFFCULME, DEVON SOLD IN THE FIRST QUARTER OF 2024 THINKING OF SELLING YOUR HOSPITALIT Y OR C ATERING BUSINESS? C ALL US FOR A FREE APPR AISAL SOLD! SOLD! SOLD! SOLD! SOLD! SOLD! SOLD! SOLD! PER RAN PO RTH , CO RN WALL Stunning 17th Centur y Trad tiona Corn sh Inn • Successfu Business Oozing w th Character and Atmosphere Well Equipped Commercial K tchen Attractive Owner s Accommodat on Outs de Seating Areas w th Sunny Aspect & Car Park PRICE: £30,000 LEASEHOLD REF: 4711 PRICE: £35,000 LEASEHOLD REF: 4860 NEWTO N ABB OT, DEVON Modern Cater ng K osk Located n Popu ar Park Benefitt ng From Be ng The So e Catering Unit Prov d ng Hot & Cold Dr nks and Snacks Pretty Decked Area Seating C rca 16 Great Owner/Operator Opportun ty PAIGNTON, DEVON Niche Home Del very Serv ce Offering a Choice of Hot Lunches • Operat ng 7 Days a Week Prov d ng 80-100 Lunches a Day • Freshly Prepared Ons te Dai y Us ng Qual ty Produce • Huge Potent a to Expand into Breakfast & D nner Options New Lease Ava lab e at a Rent of £4 992 PA PRICE: £30,000 LEASEHOLD REF: 4268 LON GD OW N, EXETER 17th Century Country Freehouse Only 4 Mi es from Exeter • Substantial Property w th 2 Sets of Owner s Accommodation • 2 Beaut fu ly Presented nterl nk ng Trade Areas • Outbui d ngs and Storage Space • Recently C osed – Has to be seen to be Appreciated PR ICE: NIL IN GOING – NEW FR EE OF TIE LEASE R EF: 4386 SO UTH DE VO N • Stunning Coasta Thatched Vil age Inn - Rethatched n 2023 • Recently Renovated Reequ pped and Remode led 70 Plus Covers Ins de & Stunning Outs de Trad ng Areas Beautiful Owners Chalet Bunga ow with Sea V ews Very Strong Bus ness Viewing Essent a PRICE: £1,200,000 FREEHOLD REF: 4351 PRICE: £600,000 FREEHOLD REF: 4265 MIN EH EAD, SOMER SE T Impressive Detached Tudor Style Property in Fabu ous Location • Wel Appo nted L cenced Restaurant with Outs de Seating • Commercia kitchen w th Prep Area & Wash Up Room • Se f-Conta ned 4 Double Bed Accommodat on • Private Park ng for 4 Cars & Outbui d ngs OFFERS IN EXCESS OF: £350,000 +VAT FREEHOLD R EF: 4420 B ISHO PSTEI GN TON , D EVON • Beautiful y Presented Grade I Listed V l age Freehouse E evated Posit on Overlooking the Teign Estuary n South Devon • Character Ma n Bar Lower Bar/D n ng Room & Library Sunny Trade Terrace to Front with Partial View of the Teign Estuary Spac ous & We l Presented 5 Bed Pr vate Accommodat on NEW! TOR QU AY, DEVO N Elegant Restaurant Prem ses Offering Fine D n ng Located Close to Town Major Hotels & Mar na Wel Establ shed with Potent al for 40+ Covers Further Potential to Increase Business Large 2 Bedroom Res dent a Accommodat on PRICE: £69,950 LEASEHOLD REF: 4344 NEW! NEW! Following a year of news stories about insolvencies increasing to record levels, a recent Allianz repor t 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 proper ty For this reason, it is impor tant 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 insolvenc y practitioner and a licensing lawyer at an early stage It is impor tant to get the correct advice to allow you to prepare for an insolvenc y event The date of the nsolvenc y event can be unc lear and therefore early advice can ensure that you can fully prepare to submit an inter im author ity notice (allowing a fur ther three months before the licence must be transferred aga n) or to transfer the icence to another company or an individual • Consider ing who ho ds the premises icence If the licence is held by a company whic h is at r isk of nsolvenc y consider whether there are other companies to whic h the licence could be transferred in order to keep it active Consider ing this at an early stage allows other companies to be incorporated, if necessar y If it is not possible to transfer the icence to another company, the l cence may be transferred to an individual or an insolvenc y practit oner It is impor tant to consider the legal implications of holding the licence and the legal responsibility p aced upon the holder of the licence to ensure that the conditions of the licence are complied with Premises licences held by indiv duals a so lapse when the indiv dual becomes bankrupt oses capacity to hold the licence or dies and therefore the same advice applies in the case of per sonal bankruptc y • 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 wh c h duplicates the terms and conditions of the l cence wh c h is being utilised by the tenant If the tenant becomes insolvent and the premises licence lapses , the shadow licence can be ut lised and ensure that the andlord or a new prospective tenant does not have to go through the process of obtaining a new premises l cence for the proper ty This is par ticularly impor tant in areas where obtaining new l cences for later hour s or ver tical dr inking 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
Sarah Taylor, licensing par tner at Keystone Law (www keystonelaw com) 60 CLH Digital Issue 211 OakNor th, the digital bank for entrepreneurs, by entrepreneurs, has par tnered with HSBC on a £232m club loan to Splendid Hospitality Group Splendid Hospitality Group is one of the UK’s fastest growing privately-owned hotel groups, with a por tfolio of 24 hotels from London to Bristol York to Edinburgh covering economy, midscale , upper midscale , boutique , and luxur y markets For over 30 years, it has built an excellent reputation, as well as an impressive por tfolio of proper ties with brands including IHG, Accor, Marriott and Hilton The club loan will suppor t future capex works, including the extension of Hilton London Bankside based in Southwark The hotel currently has 292 rooms, as well as a disiller y bar, restaurant, executive lounge , conference and event facilities, a spa and leisure club, and a ballroom which can accommodate up to 700 guests The capital will enable Splendid to extend the hotel adding a futher 76 rooms Commenting on the transaction, Nadeem Boghani, Vice Chairman at Splendid Hospitality Group, said: Splendid has always been an
continued: For over 30 years, Splendid Hospitality Group has been creating extraordinar y experiences in the hospitality industr y and forging an exemplar y reputation in the process This transaction was ver y exciting not only because it gave us the oppor tunity to suppor t this incredibly strong family-business, but also because it is the largest club deal we ’ ve ever par ticipated in The hospitality industr y is facing numerous challenges, from staff shor tages to the cost-of-living crisis, but despite these headwinds, Splendid Hospitality continues to find oppor tunities to expand and fur ther enhance its impressive por tfolio ” Elizabeth Davies, Head of Real Estate Finance – Hotels HSBC UK, added: HSBC UK has enjoyed a strong relationship with Splendid Hospitality for many years and we are proud to continue suppor ting this best in class, family business Our par tnership with Splendid Hospitality reflects HSBC’s enduring commitment to the UK hospitality sector, and our ability to provide bespoke funding solutions to realise clients’ ambitions
decades ” Ben Barbanel, Head of Debt Finance at OakNor th,

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