CLH Digital - Issue #211

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 211

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Inquiry Launched into Hospitality Recruitment and Retention Crisis

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A cross-party group of UK members of Parliament has launched an inquiry to address staff shortages in the hospitality industry.

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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 industry 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 supporting livelihoods across the country. The sector directly contributes £93 billion annually to the economy.

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CLH Digital

Issue 211

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Inquiry Launched into Hospitality Staffing Crisis: Long Overdue Action to Unlock Sector Potential

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EDITOR

Peter Adams

In a long-awaited move, in my opinion at least, an AllParty Parliamentary Group (APPG) has announced an inquiry into the staffing recruitment and retention crisis plaguing the UK hospitality industry.

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

The decision to launch this inquiry underscores the growing recognition that the staffing crisis is not just a short-term inconvenience, but a fundamental obstacle preventing the hospitality industry from realising its true potential.

It is widely acknowledged that omitting the sector from the shortage 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, particularly from Eastern Europe, would be impacted once they returned to their country 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 every opportunity.

The sector is a fantastic opportunity for people of all ages and backgrounds offering wonderful career opportunities or just part-time convenient family fitting jobs.

I always found it rewarding and fun, which is the nature of the hospitality sector, particularly with unique opportunities for career progression and travel.

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

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Amidst these pressing concerns, there are glimmers of hope within the industry. UK Hospitality CEO Kate Nicholls recently delivered an encouraging address at the Savoy lecture, acknowledging the ongoing challenges while pointing to signs of recovery. Nicholls highlighted positive trends such as global travel reopening and the resurgence of events, along with projected increases in consumer spending, particularly in eating and drinking out—an encouraging prospect for the beleaguered sector.

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Looking ahead, with a bumper summer of sports 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 industry that has weathered unprecedented challenges. As the inquiry unfolds, stakeholders are optimistic that meaningful solutions will emerge to address the staffing crisis and set the stage for sustainable growth and recovery 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, further details can be seen at www.catererlicensee.com

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

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Inquiry Launched into Hospitality Recruitment and Retention Crisis Issue 211

(CONTINUED FROM FRONT COVER) In 2022, hospitality generated £54 billion in tax receipts and £20 billion in exports.

ONGOING CHALLENGES However, hospitality staff shortages are proving to be an enormous, and ongoing economic and logistic challenge, particularly after the double crisis of Covid and Brexit. During the pandemic, nearly 80% of hospitality workers were furloughed—the highest proportion 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.

In July 2023 CLH NEWS reported that staff shortages were causing restaurants and pub businesses to reduce hours and close early as UK hospitality job vacancies rose above pre-pandemic levels

CLOSING EARLIER 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 certain days or adjusting rotas and services to retain staff and protect their wellbeing,” Kate Nicholls, CEO of UKHospitality said. “In rural and coastal areas, the problem is particularly acute. The very nature of being seasonal means it’s harder to prepare and staff up for the summer.

Furthermore, in October 2023 the Migration Advisory Committee (MAC) decided not to recommend any hospitality roles be added to the shortage 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-Party Parliamentary Group (APPG) for Hospitality and Tourism is looking to explore why the industry has such a high number of staff vacancies and how it can respond.

The APPG is seeking answers to the following questions:

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•Workers in hospitality roles often leave within a few months and many within the first year. Does the industry have a retention problem? And, if so, why?

•The industry has more than 100,000 vacancies and shortages have remained a persistent issue for businesses for several years. What are the barriers businesses are facing when it comes to recruitment and finding the staff they need?

•1 in 5 UK adults consider hospitality an appealing industry to work in – what can the sector and government do to change the perceptions of a sector that offers rewarding careers and rapid progression, to make the sector more appealing?

•Historically, hospitality has been able to fill vacancies with workers from overseas: as a sector how is the industry balancing the Government’s emphasis on encouraging business to utilise UK-born workers with the need to deliver a high-quality experience for customers and guests?

• The sector has introduced numerous initiatives to support the mental health and wellbeing of its staff, such as the Wellbeing Promise and Hoteliers’ Charter. How successful have these industry initiatives and action taken by businesses been, and what can be done?

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

PERSISTENT PROBLEM 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 important the people who work in hospitality and tourism are to the experiences they help deliver, it’s important that the APPG takes the time to investigate this issue.

“I’m pleased to launch this inquiry today and I want businesses and representatives of the sector at its heart, to enable the members of the APPG to understand the issues and make appropriate recommendations to government on where it can support.

“This is a broad inquiry 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.

The Pubs Code Adjudicator – A Champion of Fairness 4

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Issue 211

CLH News sat down with Fiona Dickie, Pubs Code Adjudicator to discuss their role in the industry

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

WHAT IS THE ROLE OF THE PUBS CODE ADJUDICATOR? “I am the Pubs Code Adjudicator, or PCA, having recently been reappointed for my second term, a further 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 observe the Pubs Code and provide tenants with the right information, at the right time.

“A key objective for the PCA is to boost tenants’ awareness of their rights and the legislation in place to support them – which is why I am doing this interview. For a fair relationship, both sides should be informed, and we are here to facilitate that.”

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 industry to see comparisons between those pub companies “We issue advice and guidance to the industry, and I have the power to investigate suspected breaches of the Pubs Code. I am also responsible for providing an arbitration service for the resolution of Pubs Code disputes. Cases are managed by the Chartered Institute of Arbitrators on the PCA’s behalf. The PCA 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.”

WHAT IS THE PUBS CODE?

TELL US MORE ABOUT WHAT YOU DO

WHAT ARE YOUR THOUGHTS ON THE INDUSTRY AT PRESENT?

“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.

“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 PCA 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 industry and you might have caught us at events recently, such as at the Northern Restaurant & Bar show, and at the National Pubwatch Conference.”

“Clearly the economic climate has brought challenges all around. The PCA 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 PCA can play a part in strengthening our industry by encouraging transparency from pub companies about their Pubs Code compliance and promoting their best practice.

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

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

“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

The Ivy to Open Restaurant in Liverpool City Centre 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.

The building is regarded as one of architect Charles Robert 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.”

London-based Troia (UK) Restaurants has submitted a planning application to Liverpool City Council to bring the brand to Liverpool.

According to a planning assessment carried out by Liverpool Council officers, the “commanding” site was designed by Charles Robert Cockerell. It added: “Its scale and powerful design language evidences the importance 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.

The new site would complement two other Ivy sites already established in Manchester.

Plans to convert 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 Conservation 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 century.

Image ©Copyright Stephen Craven and licensed for reuse under Creative Commons Licence.

“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 certain alterations are permitted.

Unilever Food Solutions Unveils ‘Future Menus 2024’

Unilever Foods Solutions (UFS) has released its annual trend report, Future Menus 2024, which sets out the seven global trends that are shaping the food service industry 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 report 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 opportunity 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 support 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 importance 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 – starting with the food we eat!

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

continue to seek more variety in their meal choices, with the report highlighting ‘Irresistible Vegetables’ as a continued trend. It's time to elevate vegetables on your menu to support 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 a business of chefs for chefs. The expertise of our global network of in-house chefs informs everything 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, culinary training, and professional products to more than 3 million food service operators around the world, contributing to double-digit growth for the UFS business in 2023.

The second annual Future Menu Trends Report 2024 features recipes, insights, and practical tips drawn from the expertise of 250 in-house UFS chefs and elaborative feedback of more than 1,600 chef professionals across 21 markets, with the aim to assist foodservice operators worldwide in meeting evolving diner needs.

To download your copy of the report visit www.unileverfoodsolutions.co.uk/chef-inspiration/future-menus-2024-report.html

Foodservice Inflation Dips Below 10% For The First Time In Two Years Issue 211

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during this period. As price inflation falls, it presents a pivotal opportunity 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 further 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.”

Inflation as measured by the CGA Prestige Foodservice 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 Foodservice Price Index remains more than double the level of retail, which stands at 4.0% year-on-year.

While only one FPI category 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. Inflationary pressures have also been relieved by an easing in UK wage costs, where real-terms growth fell to 2.9% in February. While a rise in the National Living Wage in April will likely cause a temporary 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 fourth quarter of 2024.

While the latest figures indicate a positive direction for foodservice, 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

The Importance of Labelling in the Food and Beverage Industry

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Issue 211

By Zoe Richards, business solutions director, Trustwell (www.trustwell.com) Up to 10 per cent of people in the UK are thought to suffer from a food allergy. 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.

As any of us working in the hospitality industry 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 (prepacked for direct sale) or nonPPDS foods.

Falling foul of this law can have serious consequences for both consumers and businesses. Last year, a luxury hotel in London’s West End had to pay fines totalling £70,000 after serving a customer with a nut allergy a dessert containing pistachios, almonds and hazelnuts, causing her to have an anaphylactic shock.

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

MAKING ALLERGENS EASIER TO SPOT 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 service, to prevent potential allergic reactions.

CHALLENGES STILL REMAIN While we’ve made strides across the industry to increase the awareness and visibility of allergenic ingredients, there are still significant challenges. There are increasingly complex supply chains across foodservice due to product shortages, leading to changes in ingredients and therefore the end product, increasing the risk of cross contamination.

Many establishments rely on temporary or seasonal staff, for instance, which makes consistent training on allergens more difficult. One in five hospitality workers in the UK work part 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 worry about your customers…

THE ALLERGEN CONVERSATION BARRIER Despite increased efforts 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 reporting an anxiety disorder, it can be the case that they prefer decoding menus themselves rather than risking an uncomfortable conversation.

To deal with this proactively, try 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 dietary needs are properly accommodated and allergic reactions are prevented.

EMBRACING CLEAR ALLERGEN LABELLING 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 technology-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 start. This normalises the dialogue around dietary 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 Brewery, 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 very closely with Salfordbased brewery 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 support and advice, has reinvigorated the pub.

Commented Mark Jones: “The support 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 entertainment, and can rely on Hydes to support us every step of the way. It’s a fantastic example of family run businesses working very 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 support we’ve received from Hydes has been crucial, at a time when the entire hospitality sector has struggled. Flexible payments, generous financial support and lots of other extras have enabled us to make the pub a roaring success against the backdrop of a very challenging economic climate. This support has helped us massively, especially following the refurbishment which means we now host up to three or four parties and functions every week. The investment in The Stanton Arms really has made it a destination for people looking to hold family celebrations and important 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 certainly 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 service offering. Working closely together, we make a great team and look forward to seeing what the future holds.

“We’re happy to provide ongoing support 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 support through challenging economic periods. As a very popular pub that plays a vital role in the local community, we’re committed to ensuring the long term survival of pubs such as The Stanton House.”

Consumers’ Spending Confidence Rises As Cost Of Living Pressures Ease Issue 211

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 survey 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 February, 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 February—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 further 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

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those who will spend less (26%). Optimism has been lifted further by the latest CGA RSM Hospitality Business Tracker, which reported 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, said: “The cost of living crisis continues to have major impacts for many consumers, but our research has welcome signs that spending is starting to loosen. Increasing visits from regular guests and those seeking to treat themselves are particularly 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.”

Glimmers Of Hope’ For Hospitality Sector Says UKHospitality CEO There 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 recovery 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 industry was “potentially over the worst”, with inflation set to ease to 3.2% in March, interest cuts expected later this year, and energy and food prices starting 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 industry charities the Springboard Charity and Hospitality Action.

Issue 211

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NTIA Reports Doubling Of Hospitality And NTE Businesses Going Into Administration A recent report produced by Shakespeare Martineau 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 industry over the past year.

Comparing the first quarter of 2023 with the same period in 2022, there has been a notable rise in administrations. In January-March 2023 administrations accounted for 9% of all administrations during that time frame. This is a stark contrast to administrations recorded in January-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 January 2024 (20 administrations). These figures indicate the volatile

nature of the industry and the challenges faced by businesses operating within it.

Of particular concern is the position of the hospitality sector relative to other industries. In the first quarter of 2024 (January-March), hospitality emerged as the fifth worst-hit sector, following retail, manufacturing, real estate, and construction.

These statistics highlight the urgent need for support and intervention to safeguard the future of businesses within the hospitality industry. Shakespeare Martineau remains committed to providing legal expertise and guidance to support businesses navigating these challenging times.

Michael Kill, CEO of NTIA, asserts, “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 importantly 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 efforts to urge the Government and the Chancellor to bolster the industry through fiscal measures, notably by implementing a VAT cut, which would provide much-needed financial relief for the entire nation.”

Arkell’s Expands Its Pub Portfolio And Backs The Next Generation Of Pub Landlords Arkell’s Brewery has added another venue to their everexpanding list of pubs, this time another in Cheltenham, Gloucestershire.

The Wiltshire brewer purchased The Sudeley Arms, located on the corner of Prestbury Road and Portland 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.

The 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 in the last two years, and this time they have partnered with Dodo, who also run The Bottle of Sauce on Ambrose Street in Cheltenham.

Arkell’s managing director George Arkell said: “Since COVID, the hospitality trade has been under huge pressure, 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 category. 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 & 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 support 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.”

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

ADVERTORIAL FEATURE

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

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IT'S ALL ABOUT THE DATA

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

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

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

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

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

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

A 360 DEGREE VIEW

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

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

Cardnet® is a registered trademark of Lloyds Bank plc.

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

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

Authority under Registration Number 119278.

Yr Eagles Provides a Safe Space to Help Local Peoples’ Health and Wellbeing Yr Eagles in Llanuwchllyn, Gwynedd, is supporting the activities of community groups as part of its approach to tackle social isolation and support the wellbeing of local people.

The plan is to extend its support to local groups and community events to help tackle the major issues in the area of loneliness and social isolation.

Expert help and a Community Services Fund grant from Pub is The Hub was provided to purchase a new PA system which will support both the pub’s busy calendar of social events and local groups.

A 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.

Pub is The Hub, is a not-for-profit organisation that helps pubs to diversify and provide essential local services. It is supporting projects in rural areas across Wales after receiving a grant of £25,000 from The Royal Countryside Fund.

Llanuwchllyn is an isolated, rural community with a strong agricultural background and few public services. 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 services 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 support groups.

Huw Antur, secretary 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 support the wellbeing of local residents.”

Publican Zoe Smith who runs the premises with her husband Jonathan said: “It is so important that we are somewhere that people can come to have that conversation and social interaction that is so important 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.”

144 Bedroom Holiday Inn Blackpool Opens Its Doors

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 – part 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 department 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 North train station, and above a new tramway and transport interchange which will open in June.

RBH’s CEO David Hart 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 industry 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 partner 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 industry."

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

Issue 211

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 partnership 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 importantly £504 extra in the till.

Even more significantly, the weekend sales were up +4% versus 2019, which demonsrated a strong sign of recovery for the hospitality sector, even with the limitations of the rising

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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 served 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, particularly with Saturday ending off the championship with the final decider at lunchtime.

Henry Powell, Managing Partner at Oxford Partnership, comments: “The first May bank holiday looks like it will see mixed weather but history tells us people like to mark the occasion with a visit to the pub. Throw in some decent sporting fixtures and the trade should still expect to see a boost in sales across the weekend.”

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

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

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

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

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

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

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

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

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

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Cardnet® is a registered trademark of Lloyds Bank plc. Calls may be monitored or recorded in case we need to check we have carried out your instructions correctly and to help improve our quality of service.

Lloyds Bank plc. Registered office: 25 Gresham Street, London, EC2V 7HN. Registered in England & Wales, no. 2065. Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority under Registration Number 119278.

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Hospitality Action Encourages The Industry To Spring Clean Its Approach To Team Wellbeing in 2024 CARE WITH OUR EAP

This Stress Awareness Month, Hospitality Action encourages the industry to seize the opportunity to spring clean its approach to team wellbeing and employment practices for the year ahead.

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 services which can assist, educate, help and guide.

Whatever the problem, an EAP provides a lifeline of support 24/7 to help prevent problems at home and at work from escalating.

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 support employee wellbeing and engagement.

STEP-BY-STEP GUIDE TO WELLBEING Hospitality Action’s free and downloadable Step-by-Step Guide offers tips and strategies on how to foster an open and supportive culture to cultivate a positive work environment and empower hospitality teams to better support their employees’ mental health.

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 important than ever to implement holistic policies and practices that support employee wellbeing which in turn improve absenteeism, productivity and retention.

In addition, providing opportunities for employees to give back by participating in meaningful causes is equally as important 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 support employee wellbeing whilst also encouraging the industry to give back to support 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 important, fun and flexible fundraisers invites the entire industry across the UK to unite in raising crucial funds to support 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.

GO THE DISTANCE THIS SUMMER Also returning for a fifth year, the Summer Challenge, sponsored by CH&CO, invites the industry to show off their sporting 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 industry. Register here.

PROVIDE YOUR TEAM WITH WRAPAROUND

Mark Lewis, Chief Executive at Hospitality Action, said: “We understand the importance of embracing a holistic approach in the work we do. Many people who participate 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 support 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 start 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 part 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 Report (Wildgoose).

Jessica Thompson MIH Wins Restaurant Manager Of The Year 2024 An emotional Jessica Thompson MIH from Mingary 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 Mingary 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 Mingary Castle Restaurant with rooms, a 13th-century castle in one of the most remote areas of Scotland (Ardnamurchan), in 2021 with business partner 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, Mingary 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 supportive.

“I am extremely passionate about the hospitality industry and believe it is one of the most rewarding careers you could have. I want to thank all the people who have supported, 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-

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 Court, a one-night stay with dinner at the new luxury rural hotel Pine Trees in Pitlochry, 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 Robert Richardson FIH MI said: “The standard of entries year-on-year continues to astound us and this year has been no exception. The energy, 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 support 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!”

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

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

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

At the heart of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Artois and Stella Artois Unfiltered serve. As part of the campaign, Budweiser Brewing

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

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

The ‘Perfect Serve’ uses the iconic Stella Artois chalice, pouring at a 45degree angle whilst allowing the foam to spill over the top of the chalice.

Next is to use the skimmer to slice the excess foam off the top – which creates a smooth foam barrier that locks in the CO2 bubbles, providing Stella Artois with its distinctly fresh flavour. The final step is the placement, with the cartouche (the brands iconic emblem representing it’s 600 years of brewing history) facing forward towards the consumer.

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

Whitbread To Cut Up To 1,500 Jobs Issue 211

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.

“We recognise that our transition will impact some of our team members so we will be providing support throughout this process and we are committed to working hard to enable as many as possible of those affected to remain with us.”

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Dominic Paul, chief executive of Whitbread, said: “Our freehold-backed balance sheet, together with our strategy of continuing to invest, is allowing us to take advantage of the significant structural growth opportunity that exists following the decline in UK hotel supply.

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.

The company’s total food and beverage sales were up only 7% year on year, driven mainly by breakfasts in the restaurant chain.

During the 2024 fiscal year ended 29 February, the 126 restaurants generated revenue of £147m and loss before tax of £9m.

Food and beverage sales were down 2% for the seven weeks to April 18, the most recent period on record.

The group will also convert 112 branded restaurants into new hotel rooms over the next 24 months.

As a result, Whitbread said the cost-cutting programme will save about £150 million over the next three years.

“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 service for our hotel guests and deliver increased operational efficiencies.”

It follows reports in March that Whitbread was looking to sell or convert around a third of its Beefeater and Brewers Fayre pubs.

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.

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, serviced by 37,000 staff.

Chief executive Dominic Paul said:

DJ Fatboy Slim Visits Brighton’s Caxton Arms To Add Final Touch To A Mural To Brighton FC 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 North Gardens as he is arguably the club’s most famous local fan.

It was organised by Brighton and Hove Albion FC fanzine, Dogma, as part of an art 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.

Brett said: “When he saw the mural he was really humbled by it. He stayed all evening, took selfies with pretty much everyone there, and also jumped on the decks for a couple of songs.”

He added: “It is just very surreal to think it all happened – it isn’t the sort of thing that happens… to have a world famous superstar DJ in my pub!”

More Than Half Of Bar-Goers Actively Avoid Venues Without Inclusivity Policies After Experiencing Discrimination 16

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Issue 211

Daniella Mulvey, Senior Brand Manager at VK, commented on the brand's commitment to driving positive change in the hospitality sector: "VK’s mission is to bring people together to share unforgettable experiences, and we want to help create a more inclusive experience for pub and bar goers across the U.K. We’re working with our customers to help create spaces free from discrimination through our partnership with Ask for Clive, and are dedicated to championing inclusivity within the on trade industry."

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

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

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

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

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

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

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

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

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

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

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

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

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

UK’s Largest Independent Hotel Group Acquires Two New Management Contracts 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 Cwrt Bleddyn Hotel & Spa in Wales.

of the world’s top eco-hotels.

Cwrt Bleddyn Hotel & Spa is located in 50 acres of landscaped grounds in the beauty of the Welsh countryside.

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.

Thomas Greenall, Chief Executive Officer of Bespoke Hotels said: "I'm thrilled to welcome two stunning properties 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 properties, will create exceptional value for both guests and ownership."

The Green House Hotel is a beautifully restored, 32-room Grade II Victorian villa in the heart of Bournemouth, and has been recognised as one

The new acquisitions and expansion plans for 2024 will further strengthen Bespoke Hotels’ portfolio within the UK hotel market.

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 cohort of Specialty Barista Traineeship graduates and their longstanding partnership.

The impact of the three hospitality businesses’ support of Well Grounded’s programmes, which help people facing barriers to employment into work in the coffee and hospitality industry, represents the sponsorship or employment of 95 people and a total of over 4,000 work placement hours since the partnership 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 Service and Food Safety and are now preparing to start their barista careers.

Their success was celebrated at a special graduation ceremony at the Royal Opera House, where they had the opportunity to showcase their skills through brewing and serving 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 energy, talent and determination to succeed. They embody the essence of hospitality, and all have very bright futures ahead of them.

“We’re equally as proud of our longstanding partnership 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 partnership 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 part of our longstanding partnership with Company of Cooks, Gather & Gather and Vacherin. This partnership has provided employment to over 70 people over the last 6 years. But the partnership 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.”

Labour Needs to Come Clean on Its Business Rates Strategy Says Colliers 18

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The Labour party 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 property taxation” which it claims will level the playing field between high street businesses and online retailers.

However, the party has been less clear about what this system of business property taxation would be and when pushed to clarify, has failed to come up with any concrete plans; a scenario labeled as, “highly worrying,” 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 important source of revenue for local authorities and pay for essential services. 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 property 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 Conservative 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 service or local authority will lose out from its changes. So what might it actually do?

• Land Value Tax One theory, 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 services that businesses use in the community so there should surely be no dispute that such businesses should pay something for these services.

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 Services Tax Over the years Labour has also been talking about “rebalancing the burden of business property 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 services tax, might one presume this may be abandoned too?

• Empty Property 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 property 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 closely aligned to economic change, • To incentivise investment and to reward businesses that move into empty premises, (thereby helping the high street).

• To incentive 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 support Labour if it introduced significant reform to the current system, we would not support its total abolition or any form of Land Value tax and we would certainly need to see the detail on other reforms suggested and its attitudes to say the Empty Rates Relief regime before we could give our support.”

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 worth their salt would suddenly get rid of this the most certain of taxes, without replacing them.”

Colliers hope Labour’s new property 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 property 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 deserve 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.”

St Austell Brewery And Cape Cornwall Pilot Gig Club Co-Fund Newlyn Defibrillator An emotional Jessica Thompson MIH from Mingary 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 Mingary 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 Mingary Castle Restaurant with rooms, a 13th-century castle in one of the most remote areas of Scotland (Ardnamurchan), in 2021 with business partner 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 co-founding her business, Mingary 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 supportive.

“I am extremely passionate about the hospitality industry and believe it is one of the most rewarding careers you could have. I want to thank all the people who have supported, 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-

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 Court, a one-night stay with dinner at the new luxury rural hotel Pine Trees in Pitlochry, 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 Robert Richardson FIH MI said: “The standard of entries year-on-year continues to astound us and this year has been no exception. The energy, 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 support 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!”

Five Ways to Increase Venue Bookings This Summer Season 20

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By Jack Sheldon, managing director, VenueScanner (www.venuescanner.com)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Welsh Rural Pubs Invited To Apply For Free Craft Boxes To Help Locals Get Creative nightly at 11am for games, lunch and then craft box activities.”

Pub is The Hub and Creative Lives are offering rural pubs in Wales the opportunity to get a free creative community box, full of art and drawing materials, to help encourage self-led creative activities in their pubs.

He adds: “There are extensive proven benefits to communal participation in creative activities, including increased social connection, improved mood, physical and mental health. Taking part in regular creative events is a wonderful way to develop new skills or rekindle an old artistic passion.”

The boxes, which are being provided through funding from The Royal Countryside 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 entertained.

This community craft boxes idea is based on a project Creative Lives ran in Cardiff, in pubs, libraries and community centres. One participant 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.”

The craft boxes contain a variety of arts 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 started.

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 fort-

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 artwork 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.”

Porkka - A Wide Range of Solutions to Meet Your Needs Porkka is a leading Finnish manufacturer of high quality, energy efficient refrigeration, Cold -rooms & hot-holding equipment and have been supplying high quality solutions to the UK commercial catering industry, education, medical & marine sectors for many years. Porkka UK has its headquarters in Binfield Berkshire, from where wo operate a wide network of dealers and installation partners. Porkka maintains a large stock of spare parts in Binfield for next day delivery country wide. We have recently taken steps to enhance our spare parts business by launching a WebStore for 4/7 access to our extensive spare parts list.

Contact Porkka today to see how we can work together for a brighter, more efficient future.

Known throughout the world for their reliability, longevity & energy efficiency, Porkka cabinets, counters,

www.porkkawebshop.co.uk

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

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

‘Nature Positive’ Report Marks New Collaborative Era in Travel & Tourism 22

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the core of travel experiences.

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

“As we celebrate Earth Day, let us heed the call to nurture and protect our destinations. Our sector’s reliance on nature, coupled with our expertise in creating inspiring and memorable experiences, means we are ideally placed to be guardians of nature.”

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

Glenn Mandziuk, Sustainable Hospitality Alliance CEO, said: “This report is a milestone for Travel and Tourism, representing our commitment as an industry to protect and conserve nature.

Developed in collaboration with specialist consultancy ANIMONDIAL, the report is the sector’s pledge to support 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 partnerships.

By offering actionable guidance and insights, this report 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 partnership with Travel & Tourism heavyweights is a significant step in our collective journey towards a more sustainable and responsible sector.

“This report is not merely a publication but a movement towards integrating environmental stewardship into

“The Alliance is proud to contribute to and collaborate on this insightful and action-orientated report which will bring tangible change to destinations around the world, supporting biodiversity.

Nature underpins our society, economies and indeed our very existence.

“The hospitality industry is today a leader amongst industries in its Nature Positive approach and this report signifies how much our industry 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 earth.

“This report 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.”

How Much Is Your Used Cooking Oil Worth?

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

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

The increase in value of these FOG’s is evidenced by the increasing problem of used cooking oil theft from catering establishments. One estimate suggests that this could account for a fifth of all used cooking oil.

This increase in value is driven by legitimate industry demand as

alternative fuel sources become mainstream.

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

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

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

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

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

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

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

Now made in the UK, we designed the Speedwrap Pro to be as efficient as possible – and that process always begins with safety. Nothing can derail a kitchen’s process like an accident, which is why we improved the cutting action of the Speedwrap Pro with a patented sheathed blade.

The blade only unsheathes and makes a cut once the lid of the dispenser has been pushed closed, dramatically reducing the risk of accidents.

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

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

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

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

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

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

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

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

precise lengths of cling film with a simple press on its lid, streamlining the wrapping process while also minimising the amount of cling film that is wasted. If you’ve ever spent precious time wrestling with a box of cling film trying to get the integral cutter to make a clean cut, you’ll understand how that time can add up quickly, spilling over into the rest of the kitchen processes. No more soggy serrated cardboard edges and twisted, ragged lengths of cling film – just quick, clean cuts every time. That’s Speedwrap Pro. All dispensers are made in the UK, significantly reducing carbon footprint during the manufacturing process. The Speedwrap Pro 300 and the larger Speedwrap Pro 450 model feature several upgrades that emergered from our understanding of the fine balancing act between food and plastic waste.

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

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

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

For further information visit https://wrapex.com

SIBA UK Brewery Tracker Shows Tough Start To The Year 24

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loans offered to businesses to keep them afloat were a necessary step we are seeing many businesses now struggle with the pressure of the short and inflexible payment terms offered.” Andy Slee added.

Figures released this week show the UK brewing industry 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 South East was the worst hit in the first quarter 2024 with a Net closure rate of -10, followed by the Midlands with -7 and Scotland with -6. The North East and North West regions faired slightly better, each seeing a -5 Net closure rate, closely followed by the South West with -4.

The figures released by the SIBA UK Brewery Tracker show the UK total number of active brewers now stands at 1777, a -38 drop since the end of Q4 2023. The SIBA UK Brewery Tracker takes into account all brewery 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 particularly 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 North West, -12 in the North 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 start to the year the industry 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, SIBA 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 SIBA say it must to go further to have a lasting impact.

“Extending the draught duty relief to 20% would be a game-changer for the industry 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. Every brewery closure is a huge loss to its local community and economy, and whilst the Covid

The East region saw a very moderate -1 closure rate during the start of the year, with Wales and Northern Ireland both finishing Q1 with no Net change in their overall brewery number.

The SIBA UK Brewery Tracker is compiled by a team of professional staff employed by the Society of Independent Brewers and is cross-referenced by SIBA Regional Directors in each of the eight SIBA 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 brewery numbers in the UK.

SIBA UK BREWERY TRACKER Q1, 2024 Covering period 01/01/24 – 31/03/2024 UK:

1777 (-38)

Scotland

136 (-6)

Northern Ireland

29 (-)

East

191 (-1)

North East

251 (-5)

North West

190 (-5)

Wales

96 (-)

South West

207 (-4)

South East

334 (-10)

Midlands

343 (-7)

Revolution Closes in Bournemouth

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 parties 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 party 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 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 it exit the leases of 18 loss-making sites and impose a rent reduction on a further 14 sites, which the company said would enable it to return to profitability at a sustainable level.

It came despite the company reporting its best Christmas trading period since 2019, before the Covid-19 pandemic hit, forcing bars across the country 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 disproportionate 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 inflationary pressures. In addition, new legislation will add further cost pressures. The Environment Act 2021 bans food waste going into general waste and down the drain in disposal units, so you’ll need separate, additional wheelie bins. So where can you cut costs and increase profits without cutting service and putting off customers?

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

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

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

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

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

Punch Pubs & Co Expands Its Portfolio With Acquisition Of 24 Pubs 26

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Punch Pubs & Co has completed the acquisition of the Milton 3 portfolio, adding 24 fantastic pubs to the Burton-based, independent pub company’s 1,300-strong portfolio.

The pubs are located in the North 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 Advisory team, who continue to provide their management services as the pubs and their teams transfer into the Punch business.

“With the help of our industry-leading investment and support, we will ensure these pubs remain at the heart of their communities and continue to thrive for many years to come.

Ryan Grant, Managing Director at Interpath Advisory, who oversaw the sales process, said: “We are delighted to have reached this agreement, which will see this portfolio of highly profitable, strong performing and established pubs move into new ownership. We would like to thank the many stakeholders who have supported 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 sure they will prosper within the Punch portfolio. The sale attracted substantial national interest, which highlights the demand for good quality pubs.”

In addition to the Milton 3 portfolio, Punch remains on the lookout for more quality acquisitions, including packages and single-site opportunities that fit well with its modern and progressive vision and growth plans.

We are looking forward to providing further updates as our plans progress.”

Greene King Invest 40 Million In New Brewery ing 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 brewery will future proof our ability to brew our much-loved brands, as we create a thriving modern hospitality business.”

Greene King will close its 200-year-old brewery in Bury St Edmunds and open a new £40million facility in its place as part 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 history of brewing in Bury St Edmunds since its founding in 1799.

The proposed new brewery forms a key part 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 strategy to be a modern hospitality business.

Greene 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 energy efficiency. It will drive Greene King’s progression towards its science-based environmental targets, which includes the company’s aim to be carbon 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 brewery in Bury St Edmunds, as well as over £9 million in its historic Belhaven Brewery in Dunbar, as further evidence of its commitment to brewing in the UK.

Matt Starbuck, managing director Brewing & Brands at Greene King, said: “We have been brewing in Bury St Edmunds for over 200 years. We are passionate about our craft and the development of this state-of-theart facility will allow us to maintain brewing at the core of our business going forwards. We are excited by the opportunity that this affords and the chance to invest in innovation and the development of our worldclass beer portfolio.”

Jo Churchill, MP for Bury St Edmunds, said: “Greene King is at the heart of our Bury St Edmunds community, and has been for more than two centuries. Building a modern, more sustainable brewery 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, supporting 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 part of Bury 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-art new brewery that will future proof their brewing operations for many years to come.”

The Summer of Love Nick Mackenzie, chief executive officer at Greene King, said: “Brewing in Bury St Edmunds is a core part of Greene King’s DNA. This investment represents a further and significant ongoing commitment to our brew-

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

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

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

Greene King’s brewing operation will continue in its current form at its Westgate Brewery throughout the construction of the new site, which is currently slated for completion in 2027.

when the first date nerves kick in, they can really let the music do the talking!

We asked these UK singletons which genre of music they prefer hearing on a first date in different venues and the results show: • • • •

Bars should bop to pop (47%) Pop music in a pub (48%) Restaurants should add chill out music to the menu (63%) Cafes should look to play chilled-out tunes (55%) Not only can using music in your business help set the scene for first dates, but having background music as an aid to create a positive and relaxing atmosphere could result in those customers having a memorable experience which in turn, can help create customer loyalty with future visits.

See the advert on the facing page for further information.

*A survey commissioned by PPL PRS of 1000 UK respondents by Attest in June 2023

The Rise of Pub Snacks: 28

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A Profitable Opportunity in the UK Hospitality Sector

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

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

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

THE IMPORTANCE OF SNACKS IN THE PUB SECTOR

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

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

THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS

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

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

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

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

enjoying a selection of savoury treats.

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

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

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

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

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

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

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

The Perfect Snack for All Your Trade and Hospitality Needs

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

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

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

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

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

WHY CHOOSE ROBERT'S DORSET?

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

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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

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

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

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Cocktails and Spirits

Issue 211

A Twist on the Traditional – The Perfect Wine Cocktail

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

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

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

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

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

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

of yuzu citrus. It's fizzy, it's allergen-free, it's preservative-free - and it's about to become your new favourite go-to drink, whether you're chilling at home or hanging out at your favourite bar.

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

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

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

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

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

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

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

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

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

Whether you're interested in sampling our products or have inquiries about marketing support, our team is here to assist you every step of the way.

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

Cheers to success and innovation!

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

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

rahul@pergoladrinks.com www.pergoladrinks.com

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

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

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

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

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

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

White Port and Tonic

AKA the classic Portuguese aperitif

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

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

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

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

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

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

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

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

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

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

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Food Safety

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

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

Environmental health practitioners are a valuable source of information and advice and can help a food business shift their operation from good to great. The Safer Food Group have teamed up with a leading Environmental

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

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

FOOD HYGIENE RATING 0

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VERY GOOD

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

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

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

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

food outlets.

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

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

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

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

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

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

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

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

THE RIGHT TOOL FOR THE JOB

One way to achieve compliance with Natasha’s Law reliably and efficiently is by adapting your labelling processes.

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

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

An on-site printing solution avoids these issues.

To help business of all sizes comply efficiently, integrated packages are available that bundle a label printer with easy-touse menu-management software. These make it simple to keep your labels up to date as you make changes to your menu, and multi-site solutions are available for those businesses with more than one outlet.

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

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

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

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

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

CLASSIC MASH:

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

A New Oil Enters the Kitchen

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

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

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

SKIN ON FRIES & TRIPLE COOKED CHIPS:

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

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

TRIPLE COOKED CHUNKY CHIPS:

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

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

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

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

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

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

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

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

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

See the advert on the facing page for details.

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

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

Powered by potatoes!

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

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

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

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

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

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

Chef's Buyer's Guide Taking a Closer Look at Seafood in the Foodservice Sector 36

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

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

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

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

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

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

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

1. Engage younger consumers to broaden the consumer base.

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

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

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

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

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

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

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

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

Despite under-50s representing 73% of the out-of-home total of food and drink servings, 59% of all fish and chips servings are to consumers over 50.

This skew is more apparent in pubs, where over 72% of fish and chips servings are to over-50s.

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

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

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

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

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

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

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

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

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

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

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

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

Chef's Buyer's Guide Carpigiani Shares Recipe For Sweet Discover Bidfood's 2024 Food Success With New Soft Serve Consultancy and Drink Trends 38

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

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

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

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

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

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

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

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

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

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

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

Follow us @CarpigianiUK

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

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

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

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

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

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

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

British Fusion is one of the trends which allows

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

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

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

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

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

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

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

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

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

kitchen extract system hygiene.

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

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

Swiftclean, as a member of the Vent Hygiene Register, is also a leading provider of expert cleaning for kitchen extract systems, routinely providing clients with compliant systems. www.swiftclean.co.uk See the advert on page 34 for details.

in Season

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

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

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

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

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

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

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

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

with the hygiene needs of staff and customers.”

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

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

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

Better Cleaning Means Better Productivity For Hotel Managers

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

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

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

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

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

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

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

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Products and Services

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

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

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

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

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

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

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

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

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

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

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

Exclusive Elegance and Quality by Design Benefiting from Fracino's extensive research and development programme, world class engineering skills and state-of-the-art production technology, the Romano-R is a genuine fusion of style and luxurious quality.

enhance a theme or interior design, promote a brand - or simply to challenge convention.

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability.

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxury restaurant and coffee bar.

Our powerful combination of stylish design and creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to

Transforming the purely functional into an enviable work of art; that’s Romano!

Fracino - +44 (0)121 3285757 sales@fracino.com www.fracino.com or see the adcert on page 13.

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

CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs.

Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

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

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

To find out more visit: www.cleanservices.co.uk or see the advert on page 3.

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

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

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

Addressing the sustainability of inherently business-critical water heating is the most straight-forward and therefore cost-effective way to unlock energy savings. Working as a ‘closed system’ water heating is easier to upgrade without major structural changes, the focus being on

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

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

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

See the advert on page 9 for details.

New Tools for the Professional Ale Keeper A brand-new integrated range of products for cooling and keeping ales is being offered by seasoned ‘ale engineers’ Filton Brewery Products. A newly developed and patented cask cooler beats all records for speed and efficiency in cooling real ales, working in tandem with a modular and rather neat piping system, which makes use of standard fittings from the likes of Wickes or Screwfix, Filton can ensure precise service temperatures are delivered and at around only 10wh per cask, the Spile Probe is a serious contributor to the decarbonisation effort.

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

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

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

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

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

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

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

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

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

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

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

Award-winning customer service includes commissioning always by Meiko.

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

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

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

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

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

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

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

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

Temporary Catering Facilities

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

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Kitchen Equipment and Fit-Out

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

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

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

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

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

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

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

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

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

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

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

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

These unique pumps can be used as part of an automatic hot wastewater pumping system and a number of different floor mounted tank designs and options are available.

These include the Pump Technology Ltd, DrainMajor (pictured) for single pump specification or, if a twin duty standby pumping system is required, the DrainMajor Duo and DrainKing.

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

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

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

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old

Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

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

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

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Blue Seal Fryers and Oil Filtration

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

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

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

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

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

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

Rational iVario by CEE

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

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

Evolution Fryers and Filter Units

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

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

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

• Be ready for your inspections

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

Rational iVario by CEE

• Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Hospitality Technology

Facilities Maintenance Visibility, Cost Notts County FC's Fan Experience Control and Improved Compliance Transformed with the Help of MCR Systems Ostara Systems focuses on helping clients manage maintenance costs, especially in the F&B and Hotel sectors with clients such as Whitbread and Admiral Taverns.

The Ostara System establishes a culture of paying for completed work using automatic cost calculations based on contractor rates and time on-site. The Ostara Mobile App validates engineers' attendances to sites, while proprietary Bluetooth technology can replace QR codes for more accurate data.

Further cost control options include replacing fixed cost quotes with estimates based on agreed rates, time, parts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount. This then works alongside the check-in and time on site processes cited earlier, resulting in the client only paying for actual time spent and parts used.

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

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

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

Finally, one of the key applications and benefits of a CAFM system is client ‘buy-in’ to the process and world of maintenance. Ostara’s self-service portal and mobile app enhance client involvement and job information capture, improving the maintenance process. All work order information can be captured, including all email chases and notes, resulting in clear job history in one place.

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

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In football, it's not only about the game; it's about creating a memorable experience for fans.

That's why clubs are continuously seeking ways to enhance matchday experience by reducing queues and providing more options for their supporters.

Notts County FC adopted an innovative strategy to achieve this by installing a new bar inside a repurposed shipping container at their Meadow Lane stadium, with the aim of improving fan experience and boosting matchday revenue.

To ensure seamless operations and efficient transactions at the new bar, Notts County turned to MCR Systems, a leading provider of EPOS (Electronic Point of Sale) solutions.

INSTALLING A WINNING SOLUTION MCR Systems swiftly responded to Notts County's needs by installing eight cutting-edge EPOS terminals with the new bar. These state-of-the-art terminals were equipped with interactive media screens and integrated payment devices, providing a robust solution to manage the bustling crowds during home games.

MCR Systems conducted thorough training sessions

with the club's team to ensure a seamless transition and help the team maximise the functionality of the new system.

Notts County FC Nets Immediate Results The installation had an immediate and practical effect. Fans enjoyed shorter wait times and quicker transactions, significantly improving their matchday experience.

Encouraged by these positive outcomes, Notts County FC decided to take further steps to enhance their matchday offerings by expanding their partnership with MCR Systems.

Notts County ordered an additional ten terminals from MCR Systems for two new sections in the away end of Meadow Lane. These terminals were operational just in time for the Boxing Day fixture against Doncaster Rovers, further enhancing the stadium's amenities and revenue potential.

MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk See the advert on the back cover

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

If you want to build trust and relationships with your customers, CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships. Customers will also feel more relaxed knowing that their cards are safe.

tions. The wireless technology can be safely tucked away behind the bar, POS or service station. The units are easily installed, and the system does not capture data, so it never breaches GDPR.

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab. As a result, the technology not only protects against credit card fraud but also eliminates dine and dash and allows for checking the validity of bank cards.

CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits. That's why over 5000 venues trust CardsSafe to manage their customer food and drink tabs and leisure facility hires. From Young's pubs to Hilton Hotels, the London Golf Club, Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system.

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

Timothy, Young's Bar Manager, explains, "Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers' minds at rest."

CardsSafe is affordable too. Each unit contains ten card drawers that can be hired for just £9.95* per month.

In addition, each unit hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time.

For more information, please visit www.cardssafe.com

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

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

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

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

Let Castra Solutions be your trusted partner in

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

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

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Outdoor Spaces

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

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

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

1. PROMOTE UPCOMING GAMES WITH VIBRANCY

7. SOCIAL MEDIA TIE-INS

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

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

2. CREATE A THEMED ATMOSPHERE

8. ANNOUNCE POST-GAME ENTERTAINMENT

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

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

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS

5. USE BANNERS FOR DIRECTIONAL SIGNAGE

Custom banners can effectively advertise special promotions, such as discounted drinks or game-day menus, exclusive to sporting event nights.

Placing these banners strategically at the entrance or within high-visibility areas in the pub can entice sports fans to choose your venue over others.

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

Create a Cohesive Indoor and Outdoor Look

Having a cohesive indoor and outdoor look is a great way of encouraging your guests to make the most out of your outdoor space this summer. It ensures that all areas of your establishment are welcoming to your customers and helps you to create a recognisable brand.

Woodberry knows that your outdoor areas can look just as good and work just as hard as your indoor areas. So, here are some top tips on creating a cohesive, stylish, and hardworking establishment.

USE SIMILAR COLOUR SCHEMES & MATERIALS Using similar colour schemes and materials throughout your establishment will help you create that cohesive look. It will also help you to attract the right type of customers to your business which is great if you’re hoping to bring in people that will want to come back time and time again.

INVEST IN A SHELTER There are multiple ways you can use a shelter to elevate your outdoor space. You could use it to extend your indoors out by placing it next to your building or create a freestanding shelter for a separate event space.

USE FURNITURE SUITABLE FOR INDOOR AND OUTDOOR USE Indoor outdoor furniture can offer you a higher level of flexibility as you can move your furniture in or out depending on where you need it most

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

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

Check out the online Banner Library at www.hfe-signs.co.uk for promotional ideas for your pub! while giving you a cohesive look. The best furniture for this would be pedestal tables and chairs.

However, if you wanted a cohesive look without the need for flexibility you can invest in similar furniture throughout. Woodberry’s Discovery and Gabion ranges are great for this as they have indoor and outdoor versions of the products within the ranges, and they are as sturdy as they are stylish.

If you need have any questions regarding shelters or indoor-outdoor furniture the Woodberry team are happy to help: Call 01926 889922 Email mail@woodberry.co.uk

Café Culture - Pavement Profit

We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only

completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill.

They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

Domestic & Trade Handmade Garden Furniture From MG Timber The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables.

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

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

for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

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

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

Cinders’ production values are impressive - not only

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Outdoor Spaces

Old Smokey – The BIG Pit Like No Other!

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

Old Smokey – The BIG Pit Like No Other!

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

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

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

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

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

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

"Can We Sit Outside Please?"

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

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

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

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

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

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

Assuming 50% gross margin, the investment of 1

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

What are you waiting for?!

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

Outdoor Spaces Leading the Way in Table Numbers & QR Code Labels Brunel Engraving proudly stands as the UK's foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector.

With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons.

Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs. These meticulously crafted items serve as invaluable tools for modern establishments, seamlessly integrating technology into their service offerings.

By utilizing our table numbers and QR code labels, businesses can streamline operations and elevate customer satisfaction. Guests can effortlessly access menus, promotions, and other pertinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process.

At Brunel Engraving, quality is paramount. Our ISO9001 accreditation ensures that every product meets

stringent standards of excellence, reflecting our unwavering commitment to customer satisfaction.

Our reputation for reliability and superior craftsmanship is further underscored by the continuous stream of 5-star ratings we receive on Trustpilot.

In addition to our signature rotary engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and various printing methods. This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations.

From large blue-chip chains to local privately owned establishments, our table numbers and QR code labels can be seen installed across the UK. Join countless satisfied clients in experiencing the Brunel Engraving difference. Contact us today to learn how our solutions can transform your establishment's operations and elevate your guest experience.

T: 01275 871 720 E: info@brunelengraving.co.uk

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

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and outdoor

seating and table solutions.

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

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

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

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Outdoor Spaces Catering Equipment Ltd Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours. Kängabox are available in eight different designs and four different depths. The various gastronorm, pizza, ice cream and euro norm formats are available.

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen.

Comprehensive product details can be found on our

website www.kangaboxuk.com.

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products.

In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment. See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business.

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now.

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

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

Made from 100% recycled plastic, our new ranges are designed and manufactured at our new premises in Granthan using the latest technology.

From picnic tables to planters, the growing range of products are ergonomically designed for the commercial sector at affordable prices and most items come with a 25-year construction guarantee.

Introducing our new stylish side chairs available in several colours, they are both comfortable, and at a starting price of just £99.45 +vat in black, they represent excellent value for money.

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

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

Customer service is key to our success.

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

Sustainable Furniture

Sustainable Furniture is a Cornish family run business headed by Margaret Larson. The company founded in 2007 comes from Margaret’s many years of experience in furniture retail combined with a love for all things Sustainable. Margaret started with a vision to exclusively sell products that are ethically and sustainable sourced. Ensuring that throughout the supply chain, from sourcing of timber right through to delivery in the UK, that every aspect of the business is conducted in the most ethical of ways.

Seeing obvious shortfalls, Margaret set about to readdress the balance with Sustainable Furniture. Utilising her large knowledge of the industry she went about procuring products sourced from forestry protected by commissions. These commissions prevent illegal logging from occurring, whilst ensuring re-plantation does. Logging when undertaken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it. We also support the removal of the roots of

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trees from previously illegally logged ground so that replantation can occur, an essential undertaking to create reusable ground. Incidentally, these now form our teak root tables.

Sustainability means more than just supporting the timber supply chain; we also support the local communities to which this trade is their only source of income. We ensure fair pay and equitable wages for these communities to allow them to flourish.

Closer to home in the UK we also support Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, certified woodlands.

All our products be they indoor or outdoor are built to last. This means that the investment in timber is not for a loss. All our products are manufactured using traditional, tried, and tested methods which will ensure longevity, meaning less replacement and less timber needs to be used. www.sustainable-furniture.co.uk vicky@sustainable-furniture.co.uk 01726 884123/07878 851693

Increase Your Revenue with a Commercial Shading Solution The battle for customers is tougher than ever, but with recent research suggesting 40% find the pub garden their Ultimate Happy Place, now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point.

Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience, our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor, but an area to be used again and again.

At Roché we offer award-winning retractable wallmounted and freestanding awnings from leading German manufacturers Markilux and Weinor, as well as the stunning Louvred Roof systems from both Renson and Weinor. Our team of experts have over 20 years’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing

usable floorspace, both kerbside and in any garden areas you may have.

All our products are made-to-measure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from.

Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfortable while they enjoy evening meals or drinks. For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing.

Our teams of engineers and surveyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard.

Call us on 0800 060 8844 to arrange a free site survey or visit www.rocheawnings.com

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Issue 211

Design and Refit

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

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

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

Whether you are planning a refurbishment or need

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

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

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

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

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

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

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

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

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

Our promise goes beyond mere price matching – we

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

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

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

Design and Refit

Issue 211

CLH Digital

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

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

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

Today, as Lightique marks 39 years of illuminating

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

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

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

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

Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refur-

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

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

bishment we also offer a complete clearance service.

We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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

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

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CLH Digital

Issue 211

Design and Refit

MST Auctioneers Ltd Tailor-Made Designed Seating For You MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service.

Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fix-

tures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either timeserved officially trained craftsmen or externally based professionals.

Got you interested? Let us give you a free quote or ask for professional advice. We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, so give us a follow!

Welcome The Crowds With Flexible Furniture On Fast Delivery Trent Furniture have a great range of chairs that can be delivered to you in super quick time. Available in brown or grey easy-to-clean faux leather, the retro looks and high back of the Bremen Chair means it’s as at home amongst the traditional dark wood and leather of a traditional pub as it is in a modern bar.

Alternatively, the Hamburg Chair offers comfortable and flexible seating in vintage grey or vintage brown, with its generous proportions and stylish fluted back. Or why not opt for the always popular Bella Chair, based on the iconic Tolix design and available in a large choice of colours ranging from mint green to silver?

Thanks to its French café origins, Bella is stackable too!

Poseur Tables are also a great bet if you want to create more space for your

customers, and many of these are also available on short lead times. The simple clean lines of the Chrome Pyramid Poseur Table means it offers ultimate leg room for those sitting around it and is super easy to clean. Alternatively, the Alma Aluminium Poseur Table provides the ultimate in lightweight flexibility for use indoors or out.

And don’t forget our wide range of stacking tables such as the Square Stacking Table can also be delivered to you quickly when you need to cater for crowds.

To find out more about these items and the other great furniture we currently have available on fast delivery (in as little as 2-3 days on some products), please call us on 01162 864911 or fill in our contact form at www.trentfurniture.co.uk

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Design and Refit

Issue 211

CLH Digital

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

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

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

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

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

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

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

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

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

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

Restaurant Furniture Store

Restaurant Furniture Store, the leading UK supplier offering a wide selection of affordable and high-quality indoor and outdoor restaurant furniture. Whether you're searching for restaurant chairs, tables, table tops, or table bases, we have the perfect options to suit your needs. Our extensive range caters to various styles, from classic to contemporary, ensuring that you find furniture that complements your establishment's aesthetic. We understand the importance of affordability and good value, which is why our collection offers competitive prices without compromising on quality.

With thousands of products in stock, including faux leather restaurant chairs and laminate table tops, we are well-prepared to meet your immediate requirements. We take pride in our commitment to next-day delivery, ensuring that you receive your furniture promptly. And here's the best part: we offer FREE

delivery to enhance your experience, making it even more convenient for you to furnish your space.

At Restaurant Furniture Store, customer satisfaction is our top priority. We strive to create a collaborative environment where we work together to bring your vision to life. With our reliable and durable products, we offer a warranty to ensure your peace of mind.

Whether you're furnishing cafes, hotels, bistros, bars, or restaurants, we have the furniture solutions you need. Browse our online store, take advantage of our next-day delivery, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces.

See the advert on the facing page for further information or visit www.restaurantfurniturestore.co.uk

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CLH Digital

Issue 211

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 expert advice and best practice.

could quite easily deliver a vibrant and dynamic hospitality sector.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Property and Professional Unique Profitable Business for Sale La Fiesta is a classic twin screw motor yacht. I purchased her ten years ago and have spent most of that time fully restoring her into what she is today. I have been a cordon Bleu chef all my adult life having worked on Hotel Barges in France , Together with Ski Chalets throughout Europe. From the onset my plans were to offer Classic fine dining to just four guests, together with a four hour cruise down the River Thames to Sunbury and return to Weybridge . She is one of, if not the Prettiest boats on the river. I commenced trading from a cold start without advertising in August 2019 and the business was hugely successful , however I only traded for seven weeks.This because I suffered serious injuries from a road traffic accident which has left me

permanently disabled. Hence the reason for the sale. In that seven week period I turned over in excess of £35,000 with just one other crew member. I am also a Qualified RYA yachting pilot . The boat has everything one can imagine on board , Full air conditioning throughout, desalination unit , fully fitted catering kitchen, two en/suit twin cabins, Art deco style salon with piano. She is due an out of water survey this coming spring at which point she is being completely repainted. She has enormous provenance, listed on the National historic ships registry , and once belonged to Sir Alex Guinness.

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

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

maximising the labour usage in your business.

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

La Fiesta is regrettably for sale.

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

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

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

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

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

Over recent years there has been unprecedented strain on the hospitality industry, with many businesses succumbing to the dual pressures of rising operational costs and changing demands from customers seeking better service and increased value for money. This has left many skilled professionals seeking alternative career opportunities. Stocktake UK's franchise programme enables hospitality professionals to utilise those skills in a viable business venture.

PROFITABLE BUSINESS FOR SALE

Catering for just four guests at £250 per head for a four course tasting menu inclusive of Champagne, and Paring wines for either lunch or dinner, with just two crew members and a three hour cruise included.

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

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www.lafalaise1923@gmail.com

Answer: because we can help your business to succeed.

PROFITABILITY & OPERATIONS

CLH Digital

For further details and contact kindly email

Why Use a Specialist Hospitality Consultant?

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

Issue 211

For an initial investment starting at £11,999 plus VAT, franchisees will receive comprehensive training, all necessary equipment and a steady flow of leads from Stocktake UK's head office. The offer is designed to appeal to individuals seeking to be their own boss and who want to work regular hours instead of the long and unsociable hours normally associated with the hospitality industry.

Andrew Consterdine, Managing Director, at Stocktake UK said, "Stocktake UK is committed to helping those hit hardest by the recent challenges in the hospitality sector. Our franchise offers people a chance to rebuild their careers within an industry they are familiar with, and with the support of a company that values their experience and skills. We're not just offering a career; we're offering a completely new way of life."

STOCKTAKE UK'S FRANCHISE OFFER

The franchise programme is aimed at individuals with a background in hospitality but who are looking for a change in career direction. The company believes that their extensive hands-on experience will be invaluable in providing high-quality stocktaking services to hospitality businesses across the UK. However, extensive stocktaking experience is not required, as full training is provided. This will cover everything from the use of bespoke stocktaking software, developed in-house, to effective business management practices.

As part of its goal to help those affected by closures, Stocktake UK is inviting experienced managers and others from the broader hospitality sector to join its national network of professional stock auditors. The

Those interested in becoming a franchise partner are encouraged to contact Stocktake UK or download the franchise brochure and application form from the company website, www.stocktakeuk.co.uk

With the investment capital returned within two seasons.

The price is £150.000 or nearest offer.

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

Presently undergoing a complete repaint and out of water survey.

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

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CLH Digital

Property and Professional

Issue 211

How to Protect Your Premises Licence from Insolvency

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

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

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

can ensure that you can fully prepare to submit an interim authority notice (allowing a further three months before the licence must be transferred again) or to transfer the licence to another company or an individual.

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

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

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

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

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

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

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

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

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

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

BISHOPSTEIGNTON, DEVON

PERRANPORTH, CORNWALL

• Beautifully Presented Grade II Listed Village Freehouse • Elevated Position Overlooking the Teign Estuary in South Devon • Character Main Bar, Lower Bar/Dining Room & Library • Sunny Trade Terrace to Front with Partial View of the Teign Estuary • Spacious & Well Presented 5 Bed Private Accommodation

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

W! NE

PRICE: £1,200,000

W! NE

PRICE: £30,000

PRICE: £30,000

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

REF: 4351

PAIGNTON, DEVON

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

LEASEHOLD

REF: 4268

REF: 4265

REF: 4711

LONGDOWN, EXETER

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LD O S

BUTTERLEIGH INN, BUTTERLEIGH, DEVON

D! L SO

SHIP INN, BURCOMBE, WILTSHIRE

PALM BAR, EXMOUTH, DEVON

D! L SO

D! L SO

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

W! NE

PRICE: £35,000

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

FREEHOLD

LEASEHOLD

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

MINEHEAD, SOMERSET

PRICE: £600,000

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LD O S

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

SOUTH DEVON

FREEHOLD

!

LD O S

NEWTON ABBOT, DEVON

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

LEASEHOLD

REF: 4860

SWAN INN, BAMPTON, DEVON

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LD O S

PRICE: £69,950

LEASEHOLD

REF: 4344

LIVE & LET LIVE, LANDSCOVE, DEVON

SOLD IN THE FIRST QUARTER OF 2024.

TORQUAY, DEVON

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

DUKE OF LEEDS, LEEDSTOWN, CORNWALL

BOATYARD BAKERY, EXETER, DEVON

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

THINKING OF SELLING? CALL FOR A FREE VALUATION

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LD O S

OSTLER INN, UFFCULME, DEVON

01392 201262 www.stonesmith.co.uk