CLH Digital - Issue #212

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 212

Hospitality Closure Rate Slows in First 2024 Quarter... www.CLHNews.co.uk

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Closures in Britain’s hospitality sector slowed from eight sites a day in 2023 to four a day in the first quarter of 2024, the latest Hospitality Market Monitor from CGA by NIQ and AlixPartners reveals.

The research indicates a 0.4% decline in total numbers between the start of January and the end of March, the third smallest quarter-on-quarter drop since

the start of the COVID-19 pandemic.

The current total of 98,745 hospitality venues (pubs, bars, restaurants, hotels and other forms of licensed premises) reveals that the market is down by 2.5% yearon-year, meaning one in 40 venues has shut in the past 12 months.

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Issue 212

Editor's Viewpoint

Welcome to the latest issue of CLH Digital Finally, a bit of good recently issued a stark warning that reducing VAT is crucial for the long-term survival of pubs and bars—an issue that news!

It's heartening to hear that the rate of closures in the hospitality sector has significantly slowed down, with recent findings from a survey (see front page) indicating a marked improvement compared to a year ago.

EDITOR

This news comes at a pivotal moment, as the UK officially emerges from recession, with Prime Minister Rishi Sunak declaring that our economy is on an upward trajectory.

Peter Adams

While trading conditions remain challenging, these developments signify a positive shift for our industry. The latest survey by leading trade organizations reveals that despite cost of living pressures, the British public retains a strong appetite for affordable indulgences — a reassuring sign for businesses in our sector.

I was particularly heartened to see that, despite some forced closures so far this year, the report said many of the vacancies were quickly taken over by new business operators, with 7 out of 10 cities in the UK now having “more licenced premises” than in 2023.

A real testament, if one was needed, of just how resilient the sector is.

However, amidst these glimmers of hope, it's clear that the hospitality industry is still burdened with excessive taxation. We here at CLH News have always said that the sector operates with one hand tied behind its back, with the amount of taxes it pays directly and indirectly simply eye watering.

Manchester's Night Time Economy Adviser, Sasha Lord,

CLH News has been advocating for over the past 13 years.

PUBLISHED BY

I was, in fact, at a seminar in London this week and people had travelled from all over the UK to attend. One of the topics of discussion was the cost of a pint in a pub or meal out in our country’s capital.

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

It was fair to say that everybody recognises the plight of the sector and accepts that it is down to the current economic climate, and that there is no “opportunism” on the part of operators, but there are limits to people’s budgets and the call to reduce VAT is one that must be repeated at every opportunity!

The reality is that the industry faces a myriad of cost pressures — from food inflation to energy costs, business rates, and interest rates. It's time to stop treating hospitality as a mere cash cow and recognize its vital role in our economy and communities. Introducing a VAT cut for at least 24 months would provide much-needed relief and support to help our sector bounce back.

In other good news the government is to extend the licensing laws should England or Scotland progress to the semifinals of the Euros. Welcome though this is, my own opinion as the government should have extended the licensing laws for the duration of the tournament irrespective of how for England and Scotland go!

With major events like the UEFA Champions League, the Euros, the Olympics, and the British Grand Prix on the horizon, the sector stands to benefit from the surge in footfall and excitement that these tournaments bring.

Firstly, well done James Cleverly for extending licensing hours should England or Scotland progress to the semifinals—a decision that recognizes the integral role pubs play in bringing communities together during these landmark sporting occasions.

Recent surveys highlight just how significant sports are to pub-goers, with a substantial number of people expressing

TELEPHONE:

01202 552333 their intent to watch games in their local. This presents a prime opportunity for operators to capitalise on increased patronage by implementing strategic initiatives to enhance the overall experience and keep customers engaged even after the final whistle.

I don’t think you need me to tell you how crucial it is for operators to be proactive in their preparations for this busy period. From creating enticing food and drink promotions to organizing post-match entertainment or themed events, there are various ways to extend dwell time and maximize customer satisfaction, but we will consult with some industry experts to share some ideas!

The longer England and Scotland stay in the tournaments, the better it is for pub tills. As excitement builds and national pride swells, pubs become the go-to destination for fans to gather, cheer, and celebrate. This presents an invaluable opportunity for our sector to showcase its resilience and capacity to adapt to evolving consumer demands, with pubs setting themselves up for a successful and memorable season ahead.

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.

FAX: 01202 552666

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 212

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Hospitality Closure Rate Slows in First 2024 Quarter (...CONTINUED FROM FRONT COVER)

is available – albeit more expensive than it used to be. As a consequence, we expect these more stable conditions to continue to translate into fewer closures and more M&A deal activity.”

However, the latest three-month snapshot provides cautious confidence that a slight easing of cost pressures may be starting to put the brakes on business closures.

Furthermore, stronger than expected growth at the start of the year saw the UK emerge from recession, with news yesterday (May 9) that the economy grew by 0.6% between January and March, the fastest rate for two years, official figures showed.

The UK fell into recession at the end of last year after shrinking for two three-month periods in a row, with Prime Minister Rishi Sunak said the economy had now "turned a corner".

REVIVAL INDEPENDENT RESTAURANTS The Hospitality Market Monitor shows positive trends in the eating-out side of the market; food-led site numbers increased by 0.1% in the first quarter of 2024, compared to drops of 0.7% and 0.4% in the drink-led and accommodation businesses.

This marginal growth has been driven by a modest revival for casual dining and independent restaurants.

These two segments recorded a combined net decline of 21.0% of sites between the start of the pandemic in March 2020 and December 2023 but appear to have stabilised and achieved 0.5% growth in the first quarter of 2024. Despite improving trends, the independent restaurant segment remains vulnerable, experiencing a 22% decline between March 2020 and December 2023.

READY TO INVEST With closure rates easing and news of the UK economy emerging out of the recession a survey has revealed that the sector is ready to invest .

A joint survey by UKHospitality, the British Beer & Pub Association, Hospitality Ulster and the British Institute of Innkeeping showed that pubs and hospitality venues have the appetite to invest in the future of their businesses, despite the wide range of cost pressures they continue to face.

The survey revealed the clear desire from businesses to invest, both in development and training of their teams, and in venue refurbishments and improvements, but it also showed the challenges around rising wage bills, food and drink costs and disproportionately high taxation in relation to other sectors.

Despite these pressures, 95% of operators are planning to invest in customer service, 92% in staff training, and 71% in venue refurbishments, all up significantly on last quarter.

With the above research revealing that venue closures have slowed in recent months and despite the costof-living crisis, consumers survey has revealed are prioritising visiting hospitality venues as an “affordable treat” that they “most look forward to”. At a time when people are thinking carefully about spending their money, hospitality remains key to unlocking the growth that is lacking in the UK economy at present.

RESILIENT START

3RD LARGEST EMPLOYER

Managed multi-site hospitality groups have had a resilient start to 2024, the Monitor reveals. While the independent and leased segments of the market contracted by 0.4% and 0.7% respectively in the first quarter, numbers in the managed channel were virtually level with December 2023. Some groups have been forced to close sites in early 2024, but many vacated premises have been swiftly reoccupied by new operators.

As the UK’s third largest employer, the hospitality sector has the power and agility to act quickly and be part of this much needed growth, but it desperately need confidence that any increased trading will be converted into profit, before they will invest further.

TENTATIVE OPTIMISM Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA – said: “After a very challenging few years, these numbers give grounds for tentative optimism that hospitality closures will slow as 2024 goes on. While thousands of businesses remain fragile, a downward trend in inflation should hopefully raise the confidence of operators, consumers and investors alike, and protect more venues from closing the doors. It is particularly encouraging to see a marginal return to new openings for both casual dining and independent restaurants, though sustained growth is likely to be some way off.”

Graeme Smith, AlixPartners’ managing director, and head of leisure, corporate finance, said: “The economy and the hospitality sector have been impacted by many different and significant factors in the past three years, whether that be the disruption from rapid inflation or the longer-than-anticipated recovery period from the pandemic.

SIGN OF “EASING” This has been visibly illustrated by hospitality openings and closures. These headline rates have always been among the most meaningful proxy for assessing the overall health of the industry and the operating climate.

While the number of venues continues to tick down overall, the rate has slowed significantly, and hopefully this a further sign of the easing of some of these big market pressures. Operating conditions are clearly not easy, but the volatility of recent years has calmed.

Another key indicator for the hospitality market is M&A activity, which is building momentum, partly on the back of this easing of market pressures, and also as interest rates stabilise and financing markets open up. Debt

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When comparing Q1 2024 to Q1 2023: • Despite more than 33% of operators seeing an increase in revenues, 70% of venues have seen a reduction in profit, with nearly 50% of venues operating at a loss or just breaking even.

• One-in-four businesses still remain completely exposed, having no cash reserves, with nearly one-in-two having six months or less.

• 66% of businesses now have significantly increased wage costs.

APPETITE TO INVEST In a joint statement, the trade bodies said: “Our regular survey of our joint memberships showed the resilience of our sector, as well as an appetite to invest in teams and venues for the future. Consumers choosing to spend their disposable income in pubs, restaurants, hotels, and cafes is no surprise, as we provide a much-needed opportunity for fun, celebration and vital social connection, but in order for our members to survive and thrive, they need to be profitable.

“Their profitability has been heavily impacted by high inflation in food and drink, high energy costs, disruption from rail strikes and the impact of increased labour costs, that have had a ripple effect at every level.

“The sector is innovative, adaptable and has the potential to provide much needed growth for the economy, creating vital local employment and bolstering local supply chains, all whilst supporting essential social connection in high streets, towns and cities. In order for operators to invest in this potential, however, the sector also needs a fairer, modern and more proportionate tax and regulatory regime, enabling it to remain at the heart of local economies and communities across the UK.”

How The Hospitality Industry Can Prepare For A ‘Summer Of Sport’

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Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industry and is a member of P&G Professional's Expert Advisory Council Global excitement surrounds two major sporting events this year: the Olympic Games in Paris and Euros 2024. They have emerged as significant opportunities for hospitality businesses with potential positive impacts and predictions of record-breaking revenues. But is the industry ready?

It all starts with Euro24 in mid-June, when Germany hosts the finals of the UEFA championship EURO24. 12 days after the UEFA final, all eyes turn to Paris and the opening ceremony of the Olympics - undoubtedly the largest sporting event in the world - followed by the Paralympics.

So from mid-June through to September our near neighbours are braced for a massive boost of visitor numbers. Europe will be buzzing. Hospitality businesses in the UK, from the grandest hotel to the smallest bar should be looking at how they can benefit from the ‘summer of sport’.

Many pubs are well versed in how the ride on the coattails of sporting events - large screen TVs, themed menus and tailored drink packages are

tried and tested formulas to help drive footfall. Hotels with empty meeting rooms in the evenings can similarly arrange large screen TVs and menus to lure guests from watching the events in their rooms.

There are also potential side trip benefits for neighbouring countries during the Olympics, including England.

There’s a potential influx of visitors to the UK. The number of visitors is not confirmed yet, but London’s economy is expected to be boosted by £323m, so hotels can expect to see a boost in occupancy.

Whilst pubs and restaurant businesses are set to benefit from sports fans, it could cause a strain on businesses who are still facing staffing issues. Solutions for staffing during busy times need to be explored by venues so that they can deliver the exceptional customer service that guests expect.

With this in mind, capitalising on the summer of sport should not come at the expense of getting the basics right. With consumer expectations higher than ever, guests continue to be alert to cleanliness and hygiene and they also expect impeccable customer service.

Trusted brands like P&G Professional are easy to use and effective, saving time during busy periods. Using impactful products can enhance productivity for restaurants and pubs during peak times.

Hydes Reopens Popular Chester Pub Following Investment In Refurbishment Hydes Brewery has relaunched popular Chester pub The Mount Inn in Boughton, with a new look following a full exterior and interior refurbishment.

Timed to be completed in time for the forthcoming summer of sport including the Euros and the Paris Olympics, the refurbishment of the popular local pub, acquired by Hydes in 2016, includes an extensive exterior redecoration to feature a tiered multi-level beer garden with new decking and a terrace overlooking the River Dee, complete with new garden furniture, benches, planters and garden features. The exterior makeover has more than doubled the previous capacity of the outside seating area.

Manager of The Mount Inn, James Gornall, who has over 20 years experience in the hospitality sector, has a full programme of live music and pub entertainment lined up now the refurbishment is complete including live music every Saturday and for the first time, barbecues during the summer.

Commented James: “I’ve been running The Mount Inn for around 16 months and I just love it. I love it even more now that Hydes delivered such a high quality refurbishment that has truly revitalised it. Many of the regular customers have been looking forward to the refurb and they’re over the moon with the new look and feel. The improvements are already paying off and we’re pulling in more and more customers every week. With our fantastic beer garden and terrace, I can’t wait for the weather to pick up so everyone can make the most of our hospitality and the surroundings.”

This latest refurbishment project forms part of an ongoing multi-million investment programme across the Hydes’ estate over the next few years. Hydes committed over £10m to refurbishments of pubs across its estate over the past two years and it plans to add to that investment throughout the remainder of 2024.

Managing director of Hydes Brewery, Adam Mayers said: “The Mount Inn is a friendly, local pub, rich with character and typical of a Hydes pub of today. It’s a great pub to relax and enjoy a memorable pint whilst enjoying the views of the River Dee or Welsh mountains, or alternatively watching a match or listening to live music. The reopening has been timed to coincide before the busy summer season kicks in so customers can enjoy both the weather and some of the big sporting events taking place.

“We’re delighted to see The Mount Inn revitalised with an inviting new look and feel, but still retaining its distinct sense of heritage, which is important to us and all of our customers. Offering the best in fine ales, world lagers, great wines and a warm welcome combined with weekly live entertainment and all the live sporting action, there’s even more reasons to visit The Mount Inn now.

“Hydes remains fully committed to all of the pubs across its estate and this refurb is the latest in our ongoing programme of planned redesigns and refurbishments. Providing our customers with a quality, memorable experience is a key consideration and we know they won’t be disappointed.”

The Very Best “Wales & West” Beers Revealed In Region's Last Ever Competition Salopian Brewery, Stroud Brewery, and Vale of Glamorgan Brewery (VOG) have taken home the three top spots in one of the UK’s biggest beer competitions – the SIBA Wales & West Independent Beer Awards 2024.

Salopian Brewery was named the best of the best in the cask beer competition, taking the Overall Champion Gold Award, with Stroud Brewery overall winners in keg, and VOG Brewery being named overall champs in the Bottle & Can awards.

The awards are run by the Society of Independent Brewers and Associates prior to the opening of the popular SIBA Ludlow Beer Festival at Ludlow Castle and judge the best independent craft beers across a variety of style categories before overall ‘Gold Champions’ are selected in the separate ‘Cask’, ‘Keg’, and ‘Bottle & Can’ competitions.

Salopian Brewery’s ‘Port in a Storm’, a 4.7% Porter which wowed judges in the British Dark Beers category before going on to beat the other cask category winners in the final round judging.

Collecting the award for Overall Cask Champion was Salopian Founder Wilf Nelson, who had this to say on their win; “Really, really chuffed, it’s our last year in Wales and West and we have always loved being a part of the region. We are seen as the most active region of SIBA and will miss it. Whilst I’m looking forward to the Midlands, I am really proud to have won on our last appearance in the Wales & West competition.”

A change in the SIBA Regional boundaries means Wales will go it alone as a standalone region in next years awards, with the ‘West’ brewers in England now moving into SIBA’s Midlands region, making these that last

‘SIBA Wales & West’ Awards.

The second big winner of the day was Stroud Brewery’s ‘Big Cat’ in the Keg beer competition, a 4.5% stout brewed with all organic ingredients. Mike Powell from Stroud accepted the award; “We’re very proud, there has been a lot of awards awarded today which shows there’s a lot of good beer and the level gets better every year, so to be an overall champion is amazing. We’re humbled.

We are really pleased for the other winners as well.”

Making it a trio of dark beers to win the day’s top awards it was Vale of Glamorgan (VOG Brewery) who were named the best bottle or canned beer with their hefty 11.5% ‘Sith Order Barrel Strength’ imperial stout. Craig Edmunds of VOG commented; “Really chuffed, we won champion cask last year so winning champion bottle this year is amazing. It’s a big beer, 11.5% and aged in Penderyn whiskey barrels.”

SIBA’s National Competitions Committee Chair Anneli Baxter, and Director in the Midlands region, praised the quality of this year’s winners; “The SIBA Wales & West Independent Beer Awards are not only our biggest judging of this awards season – with three packed cask, keg and bottle & can competitions taking place together – but they are the last year before Wales seperates into its own new SIBA region. So huge congratulations to all of this year’s brewers who have taken home Gold in these historic awards. Good luck to those who become part of the Wales region next year, and welcome to the Midlands region to the rest!” . All of the category winners will now go forwards to the National Finals at BeerX in Liverpool early next year, to battle it out against winning beers from across the UK.

Pubs Enjoyed Busiest Day Of The Year During Early May Bank Holiday, Ahead Of Weekend Mini Heatwave Issue 212

Barclays Consumer Spend data shows that transactions at pub, bars and clubs reached a 2024-high on Saturday 4th May, as the sunny weather and bank holiday weekend encouraged Brits to make a trip to their local. Transactions were up 16.8 per cent in comparison to the previous Saturday, and 2.5x as many sales were processed vs the average day in 2024 so far1.

The Barclays April Consumer Spend Index showed that pubs, bars and clubs enjoyed a 3.9 per cent boost in April, but more broadly, Brits cut back on spending on eating and drinking overall in the month, with restaurants seeing a 13.1 per cent decline2, hampered by the cold weather in the month. However consumers’ confidence in their ability to spend more on non-essential items improved, reaching 56 per cent3, which might suggest that falling inflation, easing interest rates and better weather will spur spending. With UK temperatures set to soar this weekend, it remains to be seen whether growth in pub spending will outpace the bank holiday.

Rich Robinson, Head of Hospitality & Leisure at Barclays said, “Improving consumer confidence gives more cause for optimism for the hospitality industry. As the summer season approaches, the weather improves, and with major sporting and entertainment events on the horizon, pubs and restaurants will undoubtedly be hopeful that spending will rebound.”

1 This figure is based on merchant data from Barclays’ acquiring business – i.e. transactions made at businesses who accept payments using Barclays technology 2 Consumer card spending data from Barclays’ issuing business – i.e. Barclays debit card and Barclaycard credit card transactions. It relates to the period 23rd March 2024 – 19th April 2024. It is compared to the period 25th March 2023 – 21th April 2023 3 Barclays Consumer Spend research carried out between 19th April and 23rd April 2024 by Opinium Research on behalf of Barclays. There were 2,000 respondents, providing a representative sample of UK consumers by age, gender, region,

and income group

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How Voltage Optimisation Can Ease Pressure Of Energy Costs For The Hospitality Sector 6

CLH Digital

Issue 212

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

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

WHAT IS VO?

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

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

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

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

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

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

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

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

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

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

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

BHA Funds Mental Health Course For Hospitality Workers The Bristol Hoteliers Association (BHA) is funding a two-day mental health course for hospitality workers in the city.

“Our aim is to make sure that we have, within the BHA, a solid base of mental health first aid-trained people.

A dozen places are available on the first course, which will run at the Bristol Hotel in June, and those places are being offered to all BHA members.

“Our wish is that, eventually, there will be more people in every BHA hotel trained, so that they can be approached by their colleagues, should they feel a need to talk to someone about any mental health issues.

BHA Chair Raphael Herzog said: “In the aftermath of the pandemic and the cost-of-living crisis, we know that more and more people have struggled with mental health issues.

“The impact of Brexit, the pandemic and the economic climate has been huge on our sector. You only have to look at the number of hospitality businesses which have been forced to close in recent years to see that impact.

“It causes a lot of uncertainty, as people become understandably concerned about their jobs, their incomes, and the effect this could have on their families.

“We had a small fund of money available and I thought it was important to allocate some of that towards training, we are hoping we will have more than 12 people so that we can run a second course.

“Of course, it might be that someone doesn’t feel comfortable speaking to someone who works in the same hotel as them, so we will open a list of mental health first aid-trained people within the BHA. “Anyone working for a BHA hotel can then approach any of these trained people, regardless of whether they work at the same hotel or not, to talk, and for help and advice.

“Hospitality is a very people-orientated sector, and it’s so important that we do everything we can to look after our people, who have worked so hard over the past few years in such challenging times.”

Heineken Unveils £39m Programme To Upgrade And Reopen Pubs HEINEKEN UK is investing £39m in upgrading and reopening pubs in its Star Pubs’ estate in 2024 – demonstrating its confidence in the resilience of the great British local in the face of global uncertainty. The move will create an estimated 1,075 new jobs.

A quarter (612) of HEINEKEN UK’s 2,400 pubs are in line for improvement, with 94 of these set for makeovers costing on average £200,000. The investment will also cover works to reopen 62 long-term closed locals in 2024. By the end of the year, HEINEKEN UK will have reopened 156 such pubs since the start of 2023, reducing the number of closed pubs in its estate to prepandemic levels.

With working from home more commonplace and people looking to save on travel, major refurbishments will concentrate on transforming tired pubs in suburban areas into premium locals.

Lawson Mountstevens, Star Pubs’ Managing Director, said:

“People are looking for maximum value from visits to their local.

They want great surroundings and food and drink as well as activities that give them an extra reason to go out, such as sports screenings and entertainment. Creating fantastic locals that can accommodate a range of occasions meets this need and helps pubs fulfil their role as vital third spaces where communities can come together.

“Pubs have proved their enduring appeal; after all the disruption of recent years, Star is on track to have the lowest number of closed pubs since 2019. It’s a tribute to the drive and entrepreneurship of licensees and the importance of continued investment. We’ve spent more than £200m upgrading and maintaining our pubs over the last five years, and we’ll continue to invest to keep them open and thriving. Time and again we see the value consumers place on having a good local and how important it is to communities. Well-invested pubs run by great licensees are here to stay, but like all locals, they need Government support to reduce the enormous tax burden they shoulder.”

Eurovision Song Contest Could Inject Upwards Of £72 Million Into UK Hospitality Issue 212

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The 2024 instalment of the Eurovision Song Contest could see more than £72 million spent in UK hospitality venues, according to a new survey* from music licensing company PPL PRS.

intended spend of £42 and £44 respectively. Similarly, those in the Gen X bracket are likely to spend an average of £43, but 96% plan to watch Eurovision at home or at a friend’s house.

The survey of 2,000 Brits revealed that two-thirds (67%) of us will be tuning in to the contest this year, nearly three-quarters (72%) of whom will be supporting the United Kingdom’s entry Olly Alexander, of Years & Years fame.

Despite just 2% of Boomers intending to watch the contest at a public viewing party, purchase intent is much higher; the average spend intent for the generation sits higher than any other at an average of £53 per head.

More than one in 10 (11%) won’t be supporting any country but watching the show for enjoyment.

More than one in 10 (89%) Londoners are set to spend the evening in hospitality venues for Eurovision with the second-largest average spend intent at £51 per person – with the same to be said for the North East (88%), but with a much lower spend intent of just £35.

Nearly one in 12 (7%) plan to go out for the evening to celebrate Eurovision – the most popular destination for a Eurovision party is a pub or bar (4%), followed by a viewing at a cinema or theatre (2%).

Those visiting hospitality venues for events intend to splash the cash, however. Just 4% expect to spend less than £20 on Eurovision night, while the most popular budget for the evening is around £50 (25%). One in five (21%) plan to spend £20, while nearly half (47%) of respondents have budgeted upwards of £50. Almost one in 12 (7%), however, have set aside more than £100 to spend at a Eurovision party.

Analysis of respondents’ spending intentions by PPL PRS reveals that the night is set to see more than £72 million pumped into the UK’s nightlife economy as a result of the Eurovision; the biggest spenders of the night alone could account for a spend injection of more than £21 million.

Recent years have seen Eurovision parties gain traction in hospitality venues – but many now opt to watch at home or a friend’s house; PPL PRS’ survey reveals that four in five (79%) Eurovision fans will stay home to watch the contest, while one in seven (13%) plan to visit a friend’s house for the evening.

Cost and comfort drive the trend for avoiding a night on the town; more than half (51%) prefer to stay in for the comfort of being in their own or a friend’s home, while for almost one in two (48%), it comes down to staying in being cheaper than going out to an event.

One in 10 (90%) Gen Z and Millennials are heading out for Eurovision parties this year – with an average

Only Welsh Eurovision fans plan to spend any more than Londoners, with an average of £51, but just 3% of people in Wales intend on spending the evening at a public event. Following Wales, with just one in 20 (5%) planning to attend a public Eurovision party, are those in Northern Ireland and the South East.

The lowest expected spenders on Eurovision night, along with the North East, are those in Scotland, the West Midlands and the South East, budgeting £37, £36 and £33 respectively on average.

Marianne Rizkallah, music therapist for PPL PRS, explains: “Listening to music with other people, especially in response to a live social event such as Eurovision, brings groups together and improves mental wellbeing. Part of it is the music’s properties itself – many contemporary Eurovision tracks are upbeat, in a major key and involve a four-to-the-floor drum beat that sounds anthemic and encourages you to wave your hands in the air and sing along. This gearing towards joining in through how the songs are put together places music as a symbol of the collective experience that’s being shared while watching Eurovision. The music itself makes you feel good, and being around other people who are hearing the same stimulus and cues as you also makes you feel good.

“For businesses, using upbeat music that symbolises having a good time with your friends means the groups of people out in venues are more likely to spend their money there, with drinks in bars contributing to the feel-good nature of the night.”

New First Minister Invited to Their Local to Discuss the Future of Scottish Pubs Issue 212

The Campaign for Real Ale (CAMRA) invites the new First Minister of Scotland for a drink to discuss the future of the nation’s pubs.

The newly appointed Scottish First Minister, John Swinney, is invited to a pub of his choice to discuss the issues surrounding the Scottish pub and beer industry, such as pub business rates, alcohol advertising, planning laws and the Scottish Pubs Code.

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a pint.

McMahon also wants the new First Minister to close a planning loophole that allows pubs to be demolished without planning permission.

Campaigners also want to see a commitment from the Scottish Government not to bring back draconian plans to ban all alcohol advertisement and sponsorship.

The First Minister’s appointment arrives soon after Scottish Government’s decision to implement a new statutory Scottish Pubs Code and Adjudicator. CAMRA would hope to build on this long-awaited, but welcome, news in a meeting with Mr Swinney to make sure there is a robust Pubs Code to protect tied pub tenants and to secure pubs at the heart of Scottish communities.

Commenting, CAMRA’s Scotland Director Stuart McMahon said: “We would like to congratulate John Swinney on becoming the First Minister of Scotland. While we are sure he has a lot on his plate, urgent discussions must be had to ensure a successful future for Scottish pubs.

CAMRA represents thousands of beer and cider consumers all across Scotland, who are worried about the future of their locals, unless action is taken in the near future.

“This is why we invite the First Minister to a pub of his choice to discuss the various ways in which pub, brewing and cider making industries can be improved to ameliorate the pub-going experience for beer and cider consumers.

CAMRA’s Scotland Director Stuart McMahon – representing Scotland’s CAMRA members – is inviting the First Minister for a chat at his local about the importance of fairer business rates on pubs in Scotland, in order help secure the future of community pubs and slow the rise of the price of

“Our priorities for this meeting, and for the Scottish government, will be fairer business rates for pubs, confirmation of a decision to allow alcohol advertising in Scotland, a more secure planning law system and a muscular, robust Scottish Pubs Code.”

Drinks Sales Dip In Soggy End To April

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 figure—based on average sales in managed venues for the week to last Saturday (27 April)—is a disappointing end to the month after generally solid trading over the Spring. Sales suffered by comparison to a sunny late April in 2023, which brought people out to pubs and bars in above-average numbers.

Daily sales were up by 11% year-on-year on Sunday (21 April), thanks to a strong round of Premier League fixtures. However, they were behind the levels of 2023 on all six of the following days as wet and cool weather moved in. The weekend was particularly weak, with trading down by 8% on Friday (26 April) and by 10% on Saturday (27 April).

Category-wise, sales of beer and wine were only marginally down year-on-year, by 1% each, while cider and soft drinks, which benefitted from a sunnier April in 2023, were behind by 5% and 7% respectively. The spirits category had one of its worst weeks in a long time, with sales down 19%.

“After a decent few weeks, it was disappointing to see drinks sales finish April by sliding behind last year,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “This year saw one of the wettest Aprils on record, which played a big role in keeping consumers at home. The weather can make all the difference between good and bad weeks at this time of year, so venues and suppliers will be keeping everything crossed for a brighter May. With consumer confidence tentatively rising, we can be optimistic that May will be a better month—if the sun shines.”

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

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

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IT'S ALL ABOUT THE DATA

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

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

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

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

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

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

A 360 DEGREE VIEW

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

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

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

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

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

Cardnet® is a registered trademark of Lloyds Bank plc.

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

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

Feathers Hotel Achieves Coveted AA Rosette

The Feathers Hotel in Ludlow, Shropshire, has been recognised for its culinary expertise and rewarded with a coveted AA Rosette.

Under the leadership of new Head Chef, Darren Shaw, the hotel’s Plume@Feathers restaurant has been making great strides to move forwards from the struggles the hotel faced since re-opening after lockdown and issues hospitality in general faced with recruitment.

Now, thanks to Darren’s passion and commitment; and with the new team he has built around him, the restaurant is once again a destination restaurant of choice for the local community and visitors to the town.

Since his appointment, Darren has bolstered his kitchen brigade with some of the best chefs in the area and ensured they are serving some of the finest food in Shropshire all perfectly curated using the freshest, seasonal and locally sourced ingredients. The AA Rosette the hotel has now been awarded recognises the restaurant is achieving standards that stand out in the local area, with food prepared with care, understanding and skill, using good quality ingredients.

Head Chef, Darren Shaw said: “Since joining the hotel, I have been determined to get back our reputation, to put the hotel and restaurant back on the map for all the right reasons and to attract the best culinary talent back to the fold at The Feathers Hotel. I am delighted to say that we have achieved this. We collectively

Authority under Registration Number 119278.

strive for excellence in the kitchen and to have been acknowledged by the AA in this way is a huge honour and testament to the hard work and dedication of the brigade.

“Our team never fail to impress me with their creativity and passion and to achieve this for the restaurant really is testimony to the commitment we make to preparing classic dishes using the very best local produce.”

Jason Hiley, Managing Director for Crest Hotels said: “What a coup! To have an AA Rosette at the Feathers hotel has been a dream since Darren and his new team joined us and I am extremely proud that they have achieved this. It’s fair to say that the hospitality industry has been on a roller coaster of a journey since lockdown and we have been no exception.

We’ve faced each of the challenges head on but throughout, we’ve always wanted to retain our focus on quality and luxury for both guests and diners.

This award recognises that we are doing just that.”

Jason added: “The customer experience is paramount to us and so to have this culinary stamp of approval is testament to the hard work, dedication and passion that our team bring every day. It has been a labour of love for our kitchen team and it is wonderful to see the hotel restaurant bustling. With the addition of an AA Rosette, we hope to now further boost tourism to Ludlow to showcase this fantastic part of the country, steeped in history.”

Wetherspoon Sales Up 5.2% in Q1 Like-for-like sales increased by 5.2% in the 13 weeks to 28 April 2024, compared to the same period last year. Year-to-date (YTD) like-for-like sales increased by 8.3%.

Total sales increased by 3.3% in the quarter and by 6.5% YTD. The last week of the period last year included a bank holiday weekend, whereas this year the bank holiday was a week later. Excluding that week, like-for-like sales for the first 12 weeks of the period increased by 6.0%.

The uplit is attributed to the younger generation are drinking Guinness while the older generation are driving coffee sales, the boss of Wetherspoon has said.

The chairman of JD Wetherspoon, Tim Martin, said: “Sales in the period continued the steady recovery from the pandemic.

“Traditional ales, which were very slow in the aftermath of the lockdowns, are increasing momentum, with Abbot Ale, Ruddles Bitter and Doom Bar showing good growth, as indeed are ales from the many small and micro brewers with which we trade.

“The gods of fashion have smiled upon Guinness, previously consumed by blokes my age, but now widely adopted by younger generations.

“Also selling well among younger generations are Au Vodka from Swansea and XIX flavoured vodkas, the latter promoted by the hugely popular Sidemen.

“Wine has been on the comeback trail, with Villa Maria Sauvignon Blanc, from New Zealand, popular among Wetherspoon representatives of the chattering classes.

“Sales of Lavazza coffee are also increasing. Free refills are thought to be responsible for spontaneous exhibitions of breakdancing among retired customers.

“Our new menu, launched last week, has had a promising start, with some kindly reviewers comparing new dishes favourably with respected competitors: “The company expects profits in the current financial year to be towards the top of market expectations.”

Issue 212

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Government Says, Relax. Home Nations Will See Relaxation Of Licensing Laws For Euro 2024 Licensees around the country have cause for celebration a little early as the government confirmed it will relax Licensing Laws for the semi-finals and final of the Euros for licensed premises to avoid repeating problems which surrounded Women’s World Cup 2023 final.

James Anderson, partner at Poppleston Allen, said: “The Licensing Act allows extension of hours on occasions which are of ‘exceptional national or international significance’ and will be activated should England or Scotland make any of these games.

The laws in question, the Licensing Act 2003, will be relaxed for matches involving England and Scotland for the semi-finals and finals of UEFA Euro 2024 which will be good news to thousands of publicans, hospitality managers and licensors around the country. Not forgetting the millions of fans who will benefit too.

He continues: “This legal relaxation was last used for the coronation of His Majesty King Charles III, which saw many premises being allowed to extend their trading hours for two hours between 11pm and 1am without the need for a Temporary Events Notice to give them the licensing permissions required.”

Andy Grimsey, senior associate solicitor at Poppleston Allen, said: "This relaxation means that if the England and/or Scotland football team is successful in reaching the semi-final or final of Euro 2024, then on-licensed premises already licensed to sell alcohol until at least 11pm would benefit from an extension to those hours until 1am. This would be an automatic extension contingent only upon either England or Scotland (and no other team) reaching either the semis or the final.

This is great news for the trade as Euro football tournaments can give licensed premises a significant boost.

And this will avoid the highly publicised problems which surrounded last year’s Women’s World Cup where the Lionesses took on La Roja. Kicking off at 8pm in Stadium Australia in Sydney, this was beamed live across the UK from 10am, but many premises did not have the permissions to open or sell alcohol at that time which significantly impacted their takings during a difficult time for licensed venues.

“If the teams were knocked out at the semis, then the extension would not apply to the final. The extension also does not apply to off-licences or off-sales from on-licensed premises, nor to regulated entertainment (DJs and live music, for example). Late-night refreshment would only be extended in premises also licensed for onsales of alcohol.

CAMRA Chairman Nik Antona said: “CAMRA was pleased to support this extension when it was first proposed, and it’s great to see Government listen to consumers and the on-trade, and back our local pubs and clubs in this way.

“In summary, a typical pub or bar already licensed until at least 11pm will be able to sell alcohol (and provide hot food if already licensed to do so) until 1am for the semis in which England or Scotland are participating, and the final if either win the semi. The semi-finals are 9 and 10 July and the final is on 14 July 2024. The relaxation only applies in England and Wales.”

“Cheering on your team, in the atmosphere of the pub, surrounded by friends and local community, is an experience that you can’t get anywhere else. Recognising the unique nature of the pub in this way is a muchneeded boost for licensees, who have faced an uphill struggle to remain profitable in recent years in the face of spiralling costs.

The decision comes after the government consulted on later trading hours for pubs and bars for the UEFA Euro 2024 football tournament, taking place in Germany across June and July. Draft legislation has now been laid before Parliament in time for the law to have effect for the Euros.

“I know Parliament is currently looking at making this kind of licensing extension easier in the future which CAMRA strongly supports. Creating a more responsive mechanism for licensing hours alterations would let pub-goers celebrate the full range and diversity of UK sporting achievement – not just the men’s Euros 2024.”

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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Renegotiate or See Your Business Die: Be Comfortable Being Uncomfortable 14

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By Alex Adamo, founder of The Commercialiser, a boutique consulting firm managing large negotiations on behalf of companies; co-founder and shareholder of strategic consulting firm The Leadership Gallery, founding partner of the largest tech dry cleaning company in the UK, ihateironing.com, angel investor at Adamo Enterprises Running a business involves smart strategies for sourcing supplies and services to maximise profits, whatever your budget is. A critical skill for both small and large businesses is mastering the science of negotiation.

Negotiation is crucial because few conditions are nonnegotiable. With strong negotiation skills, you can secure better deals, significantly reducing costs or improving the quality of what you get at the same price. But it's not all about price cuts. Effective negotiation allows you to adjust various elements of your contracts, from interest rates and contract duration to payment terms, ensuring both you and your suppliers benefit, if you are in a collaborative relationship.

This approach is applicable whether you're considering new suppliers or looking to improve terms with current ones. That being said you must renegotiate terms regularly, at least on a yearly basis or you’ll lose out when market conditions are in your favour. Always renegotiate.

Never be afraid to approach your service providers. You must regularly renegotiate your terms to keep your business profitable or see your business die or worse, run your business for free. Do not forget the most important equation in business: Revenue - Cost = Profits.

As a business owner it is your job to protect company profits. For every £1 of costs you renegotiate you add £1 to your EBIT. Whereas for every £1 of additional revenue, you’ll instead only make £0.25 or whatever the net profit margin you may have is. If you don’t understand this equation, hire someone who does.

and you know that one of your suppliers would benefit from faster payment terms, then you may ask, for example, for an 11% price decrease from your supplier in exchange for 14 days payment terms instead of 30.

Instead you may ask for a price decrease to a supplier that would like more security from you and, therefore, give them a longer term contract in exchange for volume rebates. You need to know what’s important to you and get it, and know what’s important to them and give it to them in exchange for what you want.

IDENTIFY BATNAS (BEST ALTERNATIVE TO A NEGOTIATED AGREEMENT) You must always be prepared to substitute your suppliers and never make your business dependent on any of them. Do your research of alternative suppliers before you go to the negotiation table so that your power balance will have improved in your favour before even beginning to negotiate. If you are commercially dependent on them and have no alternatives, they can unilaterally impose their conditions and you’ll have little negotiating power. Sometimes this is unavoidable, but do what you can to keep your options open (BATNAs) and strong.

DEADLOCK IS GOOD, TIME IS POWER If you have no deal during your first meeting, that’s perfectly fine. Let the rejection and conflict of opinions created sink in your counterparty’s mind. Then invite them back to the table, ask for movement and/or make concessions.

However, if you need to close the deal urgently by, say, tomorrow morning, you’ll suffocate your negotiation options and won’t leave enough time for necessary operational adjustments and escalations on the other side to accommodate some or all of your requests. Sometimes the requests you will make will require significant operational adjustments from your supplier and the key account manager dealing with you may not have that decisional authority. You will have to escalate as appropriate and access the appropriate stakeholders. That takes time.

When it comes to how to negotiate effectively there are many principles you can follow that will help you:

Engage early enough in pre-conditioning to help them understand and prepare on the fact that conditions need to change so as to allow for an appropriate negotiation flow and for your counterparty to come to the negotiating table prepared with options. The surprise element rarely works in long-term relationships, you need to give them time to prepare and create budgets to accommodate some or all of your requests.

TELL, DO NOT ASK

BE AWARE OF YOUR DEFINITION OF WHAT IS ETHICAL

Don’t ask if a price or other terms can be reviewed. Tell them prices and terms need to be reviewed. Then tell them exactly what it is that you want, with no hesitation. If you only behave that firmly when your business is in trouble, then you are missing out on protecting your business before it gets to a struggling point.

Unethical means signing a contract, receiving the services and not paying. Or signing a contract and not honouring it. Anything else tends to be part of your commercial negotiation realm. Asking for more of what you want is not unethical, it’s you defending your interests and the commercial interests of your business. See it this way: if they really can’t do it they won’t accept the deal anyway. If they are accepting the deal, it’s because it’s convenient for them and it benefits them, as it should.

How do I negotiate successfully?

PLAN AND PREPARE YOUR BREAKPOINT, CONCESSIONS AND POTENTIAL TRADE-OFFS Know what your worst case scenario (breakpoint) is, then ask for (reasonably) more to leave some room for negotiation and prepare to make specific concessions from your initial request. Use identified trade offs (low-cost / high-value concessions) that can give them what they want and give you what you want. For example, if your business is cash rich and has no cashflow issues but you want to improve bottom line profitability

A lot of business owners or negotiators hide behind a heightened definition of ethics so that they can hide behind the curtain of comfort and justification of not doing the difficult thing that it implies. As a negotiator, it is your duty to be comfortable being uncomfortable.

There are many other principles to explore to maximise negotiations, but the above is a good starting point.

Wetherspoon To Invest £5 Million At The Mile Castle, Newcastle Pub operator J D Wetherspoon is to invest more than £5 million developing a new 26 bedroom hotel and refurbishing The Mile Castle pub in Newcastle.

In addition it will be creating a new beer garden (more than 3,000 square foot) on the site of a former car park to the side of the building.

The development will result in 70 new full and part-time jobs, to add to the 130 people employed at the pub, located in Westgate Road and Grainger Street.

The hotel is being built in an adjoining building, formerly the home of law firm Samuel Phillips.

It was also the former home of Dr C J Gibb, who was immortalised in The Blaydon Races.

All rooms will be en-suite, with two designed specifically for guests with disabilities.

The pub, which first opened in December 2009, will undergo a full internal refurbishment, to include decoration, new carpet, upgraded lighting, extending the bar on the third floor and creating a new cellar.

Work on the pub will begin on Monday 13 May, with the pub closed from Monday 24 June until its opening day on Tuesday 3 September.

Work on the hotel will also begin on Monday 13 May with the hotel set to open on Tuesday 12 November.

Wetherspoon founder and chairman Tim Martin said: “ The investment highlights our commitment to the pub, its customers and staff, as well as the city of Newcastle.

“The Mile Castle is an extremely popular pub and we are confident that our customers will welcome the work being undertaken in the pub as well as the creation of our first hotel in the city.”

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.

Travel and Tourism Exports Help Drive Growth Issue 212

Travel was the single biggest change in exports in the first quarter of 2024, helping contribute to GDP growth.

Kate Nicholls, Chief Executive of UKHospitality, said: “Today’s GDP figures are an indication that we are beginning to see the light at the end of a long tunnel for the wider economy, which will hopefully embolden consumer confidence and, in turn, improve the fortunes of hospitality businesses.

“These figures also make clear the importance of travel and tourism as an export product, which was the single biggest positive change in this data.

“However, hospitality GDP remained flat in the first quarter and that is

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reflective of the cost challenges the sector continues to face. We need to see the cost burden for the sector rebalanced and reduced so businesses have the ability to invest in their business and grow.

“Harnessing the potential of hospitality, tourism and travel, both at home and abroad, can really deliver on the economic ambitions of the nation, and it’s crucial the Government recognises the strategic importance of our sector.

“All of this can combine to give businesses the confidence and financial headroom they need to invest in their businesses, which will drive economic growth, create jobs and encourage regeneration of our towns and cities.”

First Minister Urged To Back Scottish Hospitality And Tourism New First Minister should support and value hospitality and tourism as one of Scotland’s economic giants, UKHospitality Scotland has said.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “I’d like to congratulate John Swinney on being appointed as First Minister and I look forward to working with him and his government.

“I hope the First Minister takes advantage of this moment to start afresh with businesses, who feel they have not been listened to or properly valued in recent years. The Scottish Government has at its disposal a hospitality and tourism sector that is an economic giant and a valuable partner in showcasing Scotland around the world.

“Not only is our sector integral to our culture and communities, but we’re one of the key reasons why tourists choose Scotland to visit.

“This is not a reputation the sector takes lightly, and our businesses want to invest and

grow to further enhance our offering, create more jobs and drive economic growth.

Unfortunately, that investment is curtailed by an ongoing costs crisis and a lack of support, compared to the rest of the UK. “In the recommendations from the New Deal for Business, the Scottish Government has a series of measures it can drive forward to create a better, business-friendly environment for businesses, with less burdensome regulation. Starting with business rates reform for hospitality businesses would clearly demonstrate this new government’s probusiness credentials.

“Implementing these recommendations, while also avoiding unnecessary, burdensome regulation, can unlock the investment needed to turbocharge Scottish hospitality, to the benefit of the Scottish people, businesses and economy. I would urge the First Minister to move forward with these at pace.”

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

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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

Lake District Hotel Welcomes Gordon Ramsay Trained Head Chef The Borrowdale Hotel, in the Lake District has announced the appointment of Tristan Prudden, as its new Head Chef.

Prudden’s culinary journey began at a tender age of 13 when he began working parttime in professional kitchens alongside his school studies. His dedication to the craft led him to earn a coveted Scholarship at Tante Marie Cookery Academy in Woking, where he graduated as ‘Student of the Year’ in 2010 with a Cordon Bleu Diploma in Professional Culinary Arts. Under the tutelage of culinary legend Gordon Ramsay, Tristan honed his skills and developed a commitment to perfection that would define his career.

Prudden’s impressive career includes stints at renowned establishments such as The Devonshire Arms, Bolton Abbey, and The Garden Rooms at Tennants, Leyburn. In 2017, he transitioned to the role of Private Chef at Constable Burton Hall, where he gained acclaim for his expertise in game cookery, earning prestigious titles such as ‘Champion of Champions’ at the 2018 Eat Game Awards.

“Working under Gordon Ramsay was an unparalleled experience” said Tristan Prudden. “His passion for food was contagious and his commitment to perfection was

evident in every dish he prepared. It laid the foundation for my culinary ideology, which revolves around using the finest local ingredients to create exceptional dining experiences.”

Prudden’s passion for showcasing high quality food has brought him to the 4-star Borrowdale Hotel which is well known in Cumbria for its history and traditional hospitality. As Head Chef, he is committed to using only the freshest, seasonal ingredients sourced from local suppliers “I’m thrilled to join the Borrowdale Hotel and have the opportunity to share my passion for food with our guests,” said Tristan Prudden. “I’m excited to add my own stamp to the menu, incorporating game specials and showcasing the rich offerings of Cumbria. My goal is to make a mark within the local culinary scene and become as well-known here as I am in Yorkshire.”

Prudden’s appointment heralds an exciting new chapter for the Borrowdale Hotel, as it follows the hotel’s ground floor refurbishment which took place in 2023 with an investment of over £600K.

Boss Celebrates 21 Years at Helm of Popular South-West Hotel The owner of one of the most popular four-star hotels in the South-West is celebrating the 21st anniversary of when he took over the venue.

It was on 5 May 2003 that Nick Taplin, who lives in North Somerset, took hold of the keys to Cadbury House in Congresbury, embarking on a redevelopment programme that has turned it into one of the most celebrated and sough-after destination venues for both business and leisure.

Back then it was known as Cadbury House & Country Club and, prior to Nick taking over, had built a reputation where revellers made their way up through the sycamore and horse chestnut lined driveway to enjoy fun times with hunt balls, medieval banquets and charity evenings.

The old kidney shaped swimming pool was always a place for fun events and it is rumoured that cricketer Ian Botham is among those to have been thrown in during high jinks at a party.

But with autonomy to invest, Nick set off in his typical effervescent style to push the boundaries of hospitality, entertainment, fitness and well-being.

The multi award-winning health club opened in 2006 and was followed in 2007 by the opening of the hotel and refurbished house. 2009 saw the hotel rebrand as a DoubleTree by Hilton, extending its appeal to a much wider, global audience and was extended further in 2010 taking the total number of rooms to 132.

In 2010 the on-site restaurant re-opened as a Marco Pierre White Steakhouse Bar & Grill, a particular highlight for Nick as it spawned his restaurant franchise business, Black and White Hospitality, which he oversees

on behalf of the gastronomic great.

Viewing himself very much as the custodian of the building and grounds, Nick is now looking forward to the next 21 years which he sees as being just as exciting as the first!

He said: “It’s been quite the journey but what a journey it’s been.

“When I first took hold of the keys to this amazing property little did I think I’d still be here 21 years later. When I reflect on what’s been achieved it always brings a smile to my face and I’d like to thank everyone who has been part of this journey from team members to suppliers. Without them, we wouldn’t be where we are today.”

Being one of the largest employers in the area is not lost on Nick who understands the important role Cadbury House plays for the local economy. Not only has it provided jobs for hundreds of local people, the venue also uses many local suppliers. It’s also brought in people from outside the area, people who then spend money in the shops, bars and restaurants nearby.

Since Nick’s tenure started, Cadbury House has also provided the nurturing ground for many local apprentices, some of whom have gone on to secure managerial roles at the venue after their course had ended.

Nick added: “It’s quite awe inspiring when you start to look back at what we’ve achieved. There have been some amazing highs but also a few lows. Who can forget the credit crunch and more recently the covid pandemic! But we’ve remained resolute and stuck together as a team and that is why we were able to ride out those tricky times.

What Allergy Sufferers Need To Know About Vegan Food Labelling 18

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assurance to consumers who choose to avoid animal products for ethical, environmental, or health reasons. But in the UK, the use of vegan labels is not strictly regulated by law.

FREE FROM ‘Free from’ foods are special ranges of foods made without certain allergens. If a label states that the product is 'free-from milk' or, 'peanut free', it has to be based on specific and rigorous controls. These controls need to ensure that the final product is completely free of the particular allergen. This includes checking that all ingredients and packing materials do not contain this allergen and that cross-contamination from other foods made on site is prevented.

PRECAUTIONARY ALLERGEN LABELLING (PAL)

With more people adopting a vegan diet due to dietary restrictions from food allergies, what is often overlooked is whether these foods are actually safe for allergy sufferers. Whilst the availability of vegan and ‘free from’ products has increased, so also has the confusion around labelling on these products, which has, in some cases, been fatal.

Tess Warnes, Dietitian at independent food procurement expert allmanhall (www.allmanhall.co.uk), examines food allergy labelling and vegan products, and whether there is any protection in Law. New research by the Food Standards Agency (FSA) showed 62% of people who react to animal-based products, or who buy for someone who does, are confident that products labelled ‘vegan’ are safe to eat.

This is not necessarily correct.

Firstly, it is important to understand the terminology.

VEGAN The term "vegan" refers to products that do not contain any animalderived ingredients or by-products. Vegan labelling on packaging provides

Commonly known as 'may contain,' these statements are voluntary and not regulated by law. PAL is used to communicate the possible unintentional presence of a food allergen at any stage in the food chain.

There are PAL includes phrases like:

will be safe from contamination or traces of animal products as a vegan claim does not need to go through any rigorous tests.

This means a food can be labelled vegan and have a PAL statement for milk or egg.

Vegan food can be prepared in factories and areas where products of animal origin may be present. This could mean that some vegan food products could unintentionally contain allergens.

The Vegan Trademark was designed to provide clarity for those following vegan diets and removing the need to read through ingredients list.

And whilst the trademark standards require minimising cross-contamination as far as possible, rigours tests of complete removal of animal products are not required.

This is why many products include precautionary statements such as “may contain milk” while also being labelled as ‘vegan’. The Vegan Society does not claim that products registered with the Vegan Trademark are suitable for people with allergies to animal products; this depends on the standards achieved by individual manufacturers.

It is this that has caused confusion for consumers, many wrongly assuming vegan products are suitable for someone with a milk allergy, for example.

‘May contain nuts’ ‘May contain traces of egg’ ‘Made in a factory that handles peanuts’

HOW TO KEEP YOUR DINERS SAFE

‘Not suitable for milk allergy sufferers.’

VEGAN LABELLING Vegan labelling does not have a legal UK or EU definition regarding what they can or cannot contain. Voluntary labelling of terms such as “vegan” are covered by the Food Information Regulations 2014 and Consumer Protection from Unfair Trading Regulations 2008, which states products cannot be misleading, and as a vegan diet does not include animal products, by labelling a food vegan the food must therefore not contain animal products. This, however, does not mean the food

· Do not rely on vegan labelling (even those with the Vegan Trademark) when preparing dishes for those with allergies – vegan products may be contaminated with animal products. · Always read the ingredients list and PAL/ May contain statements. · ‘Free from’ claims - check which allergy they are actually free from! ‘Free from’ may only be one allergy and does not mean free of all allergies, again always check the ingredients list. There are 14 major food allergens which food providers should be aware of and are legally required to provide warnings for when they are used as ingredients in any food and drink that they provide.

10 Leading Hoteliers To Be Awarded Master Innholder Status Veryan Palmer MIH, Director, The Headland Hotel Thomas Ross, Chief Executive, The PIG hotels James Thomson OBE, Proprietor, Prestonfield House and The Witchery, Edinburgh Michael Warren FIH, CEO, Harbour Hotels The award will be made by the Master of the Worshipful Company of Innholders at a special Court presentation prior to dinner at Innholders’ Hall on Tuesday 4th June 2024.

The Master Innholders has announced ten industry-leading hotel professionals have been awarded the acclaimed Master Innholder status following this year’s round of applications.

The award, created by the Worshipful Company of Innholders, is given to those that have demonstrated themselves as influential and inspirational leaders within the hotel industry. Demonstrating their commitment to not only best practice in the industry but also to improving standards, those selected are chosen due to their ability to lead and inspire both their peers as well as young people newly entering the industry.

Commenting on the new Master Innholders, Dan Rose-Bristow FIH MI, Chairman of the Master Innholders said:

The 10 new Master Innholders include: Adam Dyke, Group Operations Director, Luxury Family Hotels Timothy Griffin, Co-founder LEVEN Hotels and Wellbrook Hospitality Mark Gregory-White, General Manager, Millennium & Copthorne Hotels at Chelsea Football Club Neil Kedward FIH, Chief Executive, Seren Collection

Guillaume Marly FIH, Managing Director, Hotel Café Royal Tristan Nesbitt, Cluster General Manager, Scotland & Northeast England, Marriott International

“To become a Master Innholder, you need to demonstrate great leadership qualities, your reasons for wanting to become a Master Innholder, what you stand for as a hotelier, your involvement in the wider hospitality community in terms of education and charity, and an appreciation of the heritage and traditions of the Worshipful Company of Innholders, who award the honour.

TUGO - Innovative Food Solutions We’re TUGO, a passionate team of food service fanatics, committed to creating the freshest, most flavourful globally inspired food concepts.

We’re clear in our purpose, to take the weight off our clients’ plate and make life easier with our complete end-to-end food service solution.

Our adventurous spirit, agility and positively restless dedication to innovation is what sets us apart, developing food concepts to suit operators across food service.

From menu innovation and concept development, through to product training, marketing and sales support.

From our vibrant global street food to our hand-stretched fresh dough pizza & authentic corn tortilla burritos, We seek adventure globally and are passionate about our produce as we are reducing our environmental impacts.

We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking opportunities to drive revenue.

Tel: 01295 367351 | Email: hello@tugo.co.uk | Web: www.tugo.co.uk

Free Guide To Help Pubs and Bars Boost Sales of Low and Alcohol-Free Drinks 20

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The guide features five publicans from Leeds, Marylebone, Bermondsey, the Forest of Dean and Reigate, who share their experiences and insights on how to enhance customer experiences and maximise sales of low and alcohol-free drinks. The interactive guide includes key statistics, engaging videos and actionable tips to get started straight away, including: • How to successfully bring in more customers • How to upsell and boost sales of low and alcohol-free products • Who is buying low and alcohol-free in 2024 • What can staff do to promote low and alcohol-free products · How the visibility of low and alcohol-free products contributes to sales Drinkaware worked with Club Soda, a leading mindful drinking movement, along with Punch Pubs & Co, Star Pubs & Bars and Admiral Taverns. The guide will be distributed to more than 5,200 venues across the UK. The guide is also freely available online through this link.

Jimmy Adams, from the Lucky Saint pub in Marylebone, shared his key insights and noted that “over 73% of the UK population are now moderating”, which contributes to Global Market Insights predicting that the alcohol-free beer market will double over the next ten years.

Rowan Smith from The Hide in Bermondsey has seen more low and alcohol-free drinks being sold in the middle of the week and said, “Just because people are choosing not to drink, or not drink, that day, doesn’t mean they don’t want to celebrate and socialise.”

Hari Fell from The Tudor Farmhouse, Forest of Dean, has seen more low and alcohol-free drinks sold at her events.

Adam Jones, the charity Drinkaware’s Director of Business Development and Partnerships, said: “This free guide is a great example of how Drinkaware and our partners in the industry can work together to share key insights and knowledge. We know, and our research shows, that pubs play an important role in many communities, and so are ideally placed to help continue the growth of low and alcohol-free options.

“Moderating and swapping alcoholic drinks for low and alcohol-free alternatives can be a great way to help people stay within the CMO's low-risk guidelines of 14 units a week while socialising any day of the week at pubs across the UK. We hope the guide helps venues further embrace the category, identify some great ideas

and boost their sales of low and alcohol-free.”

Laura Willoughby, the founder of the mindful drinking movement Club Soda, who’s been helping consumers and venues discover alcohol-free drinks since 2015, said: "No business likes to miss revenue; an estimated £800m is lost to hospitality when consumers order tap water, so now is the time to review your drink range and make sure you have drinks for everyone. We are chuffed to have teamed up with Drinkaware to provide a free training guide to make this easier, and we’re excited that we have got some of our favourite venues to share their top tips on how to pick a winning range and execute it well. Request the guide, share it with your team and delight your customers with some new drinks!"

Clive Chesser, the CEO of Punch Pubs & Co, said: “We know more people than ever are purchasing low and no-alcohol drinks and we want them to feel welcome and catered for in all our community pubs across the country.

“We’re committed to responsible consumption and would urge all pubs to showcase low and no products with pride to demonstrate value and quality.”

Lawson Mounstevens, the Managing Director of Star Pubs & Bars, said: "There is an expectation now that pubs have low and alcohol-free drinks available. We want our pubs to be leading the field in this growing market and alongside Drinkaware and other industry leaders, materials like this will provide our people with the knowledge to do just that.”

Emma McClarkin, the CEO of the British Beer & Pub Association, said: "With the low and no market continuing to show strong growth and consumer interest remaining high, it is great to see this guidance from Drinkaware and Club Soda to help support licensees to make the most of opportunities presented through the no and low alcohol category and to ensure these products are presented in the way that delivers the best possible consumer experience. In particular, where sufficient consumer demand supports, for low and no beer served on draught as a way for those who are seeking low and no options to enjoy the full pub experience."

If you want to get the freely available guide for yourself, then follow this link to download the resources today through this link.

For more information on Drinkaware, visit our website www.drinkaware.co.uk

Sharjah Competition Holds Middle Eastern Promise For Talented Welsh Chefs “It will be nerve-racking because none of us has done this competition before, but spirits are high around the team. Everyone is looking forward to a potential podium finish in Dubai, if we deliver what we have all worked incredibly hard on

A team of six talented young chefs, including three debutants, will be representing Wales in a prestigious international culinary competition in the United Arab Emirates later this month.

The Culinary Association of Wales (CAW) has been invited to compete against eight other countries in the Alen Thong Golden Coffee Pot Young Chef Challenge at The International Emirates Salon Culinaire, during Expoculinaire 2024 Sharjah from May 20-22.

“I can’t thank both Culinary Association of Wales president Arwyn Watkins, OBE and vice-president Colin Gray enough for all the support and guidance they have given the team and we hope we can repay their hard work with a positive result in Dubai.”

The Alen Thong Golden Coffee Pot Young Chef Challenge aims to become the most notable gastronomic contest anywhere in the Middle East for young chefs under the age of 28 years.

Flying the flag for Wales will be captain Calum Smith, 23, and Jordan Howorth, 25, sous chefs at Shrewsbury School, Shrewsbury, sous chef Harry Paynter-Roberts, 26, and head chef Sion Hughes, 26, from Carden Park Hotek and Spa, near Chester, Dylan Evans, 21, commis chef at L’Enclume, Cartmel and Connor Smith,19, commis chef at the Lion and Pheasant, Shrewsbury.

Debutants for Wales are Dylan, Jordan and Connor, who is Calum’s younger brother. Harry and Dylan competed in this year’s Junior Chef of Wales final, in which Harry was runner-up.

“We are relishing the opportunity to welcome three new chefs into the team and we are excited to be representing Wales on the other side of the world,” said Calum. “Practices at the Celtic Manor Resort in Newport have gone really well and we are working in harmony, like we have worked together for years.

Three teams compete daily, creating an internationally themed edible cold salad, appetiser, dessert buffet and hot main course for 20 diners.

Teams can cook a main course of their choice and Wales have chosen chicken.

Each team will make a gateau, three modern desserts and a hot dessert, which will be prepared with diners and judges watching.

Nine Worldchefs judges will judge the competition.

The last time Welsh chefs competed in this competition as a senior team in 2013, they came away with a gold medal.

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.

Cold Food, Long Waits - Britons’ Biggest Hospitality Bugbears 22

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Speed of service and hot food being served cold, are the biggest points of friction for pub, bar and restaurant customers, research from Zonal’s latest GO Technology report in partnership with CGA by NIQ, shows.

The survey of more than 5,000 British adults, highlights customers’ biggest annoyances when going out for food and drink and what can be done to fix them. When asked what the top five bugbears are, the following reasons came out on top: 1. A long wait for food and drink (91%) 2. Hot food served cold (91%) 3. Broken promises on a special deal/loyalty discount (88%) 4. Food served at different times (87%) 5. Waiting for their table to become available (86%) Other frustrations mentioned as part of the research include items being out of stock (82%), menus being difficult to use (82%) and staff not having enough knowledge (80%). Respondents also find having to wait to receive and settle the bill (77%) or not being able to split the bill (64%) frustrating.

The survey also highlights customer’s top pre-visit frustrations. More than four in five find poor information, such as out-of-date or missing menus online frustrating. Booking platforms are also a point of annoyance, with over three-quarters saying not being able to cancel or amend a booking is their biggest bugbear (77%).

Alarmingly, three in five (61%) of those who found it difficult to amend a booking online, said it would cause

them to find somewhere else to go or think twice about visiting the venue in the future.

This highlights how important the pre-visit element of the overall hospitality experience is. By addressing potential pre-visit bug bears early on, operators can retain customers and avoid losing valuable business.

Commenting on the findings, Tim Chapman, Chief Commercial Officer, Zonal, said: “Consumers are becoming more expectant of the venues they visit and demand an even higher level of service, so it’s vital that operators deliver on this. Venues that don’t tackle these issues head on, run the risk of losing customers and ultimately, damaging their bottom line.

“Technology can act as a helping hand in supporting operators meet the demands of consumers. Online booking systems and digital kitchen management tools, can help to automate services that would otherwise be time consuming or laborious for staff, allowing them to focus on the most important thing – delivering an excellent customer experience.”

Karl Chessell, Director - Hospitality Operators and Food, EMEA, CGA by NIQ added: “The large majority of consumers’ visits to restaurants, pubs and bars are happy and hassle-free. But things inevitably go wrong sometimes, and this GO Technology research shows the damage that poor experiences can do to venues’ sales and reputation. From researching a visit to paying the bill, understanding where and how frustrations emerge along the guest journey is the first step towards fixing them, and by getting on the front foot operators will effectively remedy annoyances. No operator is able to get everything right all of the time, but the best ones turn problems into solutions and negatives into positives.”

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

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Latest Business Rates Appeals Stats Show System Skewed Against the Ratepayer as VOA Plays Judge and Jury and Uses Technicalities to Keep Appeal Numbers Lower Latest figures announced this week reveal that the business rates appeal system: Check Challenge Appeal (CCA) appears skewed against the ratepayer: with many businesses now seeing their Challenges struck out, often on a technicality, according to business rates experts at Colliers. This does not bode well for leisure and hospitality businesses appealing against their business rates.

According to government statistics, in the first twelve months of the new 2023 list (1st April 2023 to 31st March 2024), 63,100 Checks (the first part of the appeal process) were registered of which almost 17% remain outstanding. However, only 7810 have progressed to the Challenge (second) stage of the process, and of these Challenges, 5,930 (a massive 76%) are still outstanding. Only 990 (12.6%) of Challenges have been resolved but nearly as many, 890 (11.4%) of Challenges have been labelled as “incomplete” by the VOA and therefore struck out/ declared void.

Given the difficulty for businesses in registering a Check in CCA in the first place- the amount of detailed information businesses now need to provide means that most have to use professional rating surveyorsColliers says this level of rejection, often on a technicality, is unacceptable and shows how arduous this system is becoming for ratepayers.

Latest CCA stats for the 2017 list, also reported today, are also concerning. The figures reveal as many as 22,900 Challenges against the 2017 list are still outstanding. This means that more than seven years after the start of the 2017 rating list,12 % of the appeals submitted have still not been resolved. And another 22,280 challenges, (11.8%), so nearly as many, have also been marked “incomplete” or struck out. Comparing the 2017 stats from May 2023 with today’s, further reveals that there are 3,890 new 2017 ” incomplete” cases, where in most cases the ratepayer will have no further recourse to appeal.

“The VOA’s lack of progress in resolving these high appeal numbers together with the numbers it has struck out, should certainly raise eyebrows.” says Webber.

Under the current system the VOA can strike a Challenge out as “incomplete” without giving any explanation as to why or entering a discussion with the ratepayer or their adviser. Colliers labels these as “technical knockouts”. The ratepayer is merely told if he/she does not like the decision to pay up and, “Go to Tribunal.” By contrast a rate payer or their adviser on receiving the news that the Challenge is “incomplete” can, in many cases, only be given 24 hours to dispute this.

“It’s certainly not a fair two-way system” says John Webber, Head of Business Rates at Colliers.

Webber continued, “Given the worrying number of challenges outstanding from the 2023 list, it seems that the VOA is under pressure to reduce the numbers. Looking at the increasing number that are now labelled “incomplete” and thus void, even though most of these have been submitted with professional help, this appears to be one way they are doing this. It is astonishing the numbers struck out on technical

grounds almost equals the total number resolved. The VOA’s refusal to explain or to negotiate their decisions is also extremely unhelpful.”

Webber cites the example of the advertising hoardings industry who have recently put in a Challenge to their business rates. Rather than discussing the values at pre-group discussion stage, the VOA has refused to communicate or negotiate and announced “No change” with the result the appeals must go straight to the costly and timely Tribunal stage to be heard. “Surely not what CCA was set up for?” says Webber.

Webber continued, “The figures reveal that the VOA is seriously under pressure. In addition to this outstanding backlog of appeals from the 2023 and 2017 lists, the VOA has had to start work on the next 2026 revaluation, with a new list valuation date of April 1st, 2024. We believe the VOA is severely under resourced to deal with the new list.”

“Against this background it is perhaps not surprising that there has been pressure to reduce the Challenges from the lists. But this is to the detriment of the rate payer. It is still shocking how public servants seem more concerned about massaging the figures and using the process to knock out challenges, than in getting to the right answer. The striking out of legitimate challenges purely to keep numbers down reveals how unhealthy the current system has become.”

None of this bodes well for businesses trying to appeal their business rates.”

However, even with all the hurdles in place, businesses are continuing to challenge their assessments. The burden of business rates is too high and the lack of transparency about how their bills are arrived at remains the root cause of this shocking number of people trying to appeal their rate bills.”

Beer From Independent Breweries Returns To Pre-Pandemic Levels A new report published today shows average beer production volumes amongst independent breweries have risen by 14% compared to 2023, returning to pre-pandemic levels for the first time in 4 years.

Cask beer has also seen a big increase, with volumes up 10% year-onyear, according to the SIBA Independent Beer Report 2024.

beer to 8% .“No and low alcohol beer is massively increasing in popularity and thanks to new technologies which make it easier to produce great -tasting low or no alcohol beer more independent breweries than ever are catering to this growing market.” Andy Slee, SIBA Chief Executive.

New surveying data of hundreds of independent craft breweries forms a key part of the findings in the SIBA Independent Beer Report 2024, which also features industry analysis and commentary, as well as specially commissioned consumer research via YouGov. It was this YouGov research which showed a growing consumer pull for independent craft beer, with 55% of beer consumers saying they now drink local craft beer, up from 47% who said they drank it in 2023, placing it on level-pegging with Global lager.

At the top of the table British classics Stout, Best Bitter, and Pale Ale hold the first three places respectively, showing the demand for traditional beer styles remains strong.

Demand for local, independently brewed beer in the UK is strong, with independent brewers reporting production volumes up by fourteen percent, meaning they have returned to 2019 volumes again. The short-term issue for small independent breweries isn‘t demand; it’s profitability, rising costs and financial pressures such as lingering Covid debt. Far too many breweries are simply trying to survive rather than thrive, so whilst there are many positives signs highlighted in the report, for now it’s cautious optimism.” Andy Slee SIBA Chief Executive.

The SIBA Independent Beer Report highlights 43% of independent brewers citing ‘survival’ as their top priority, though this is significantly down (-20%) from 2023 where a majority of 63% were just trying to survive.

Another red flag for the beer industry are the figures showing just 30% of 18-24-year-olds ever drink beer, falling behind wines and spirits, and almost a quarter of consumers (24%) say they never visit their local pub.

The report also tracks brewing trends, such as which beer styles breweries are producing – most notably lager has continued its rise up the charts to number 4 this year, with 56% of independent brewers now producing a craft lager, up +5% on the 2023 year’s survey and the biggest growth category for 2024. Also on the up is non-alcoholic beer, with a +2% growth taking the number of breweries now making an alcohol free

5 CAUSES FOR OPTIMISM • SIBA members are reporting beer production volumes up +14% since our last report, overtaking pre- pandemic levels for the first time, with cask volumes up +10% year-on-year.

• 65% of SIBA members say they have made positive steps towards becoming more sustainable in the last 12 months.

• Despite reported doom and gloom, and some high profile casualties, we have only 1% fewer brewers in the UK today than we had a year ago.

• 55% of beer consumers now drink local craft beer, up from 47% who said they drank it in our 2023 YouGov poll.

This puts it level with the 55% who drink global lager.

• Although 43% of SIBA members cite “survival” as their main priority, this is down -20% from 63% last year.

5 CAUSES FOR CONCERN • 43% of SIBA members claiming “survival” is their main priority is still way too high.

• Only 30% of 18-24-year-olds EVER drink beer, falling behind wines and spirits, and almost a quarter of consumers (24%) say they NEVER visit their local pub.

• Distribution of independent British beer in tied pubs falls woefully behind the latent demand for it.

• Access to finance remains a challenge and is stifling further growth.

• The average selling price for keg beer in to the on-trade has risen only +6% since 2019, and some routes, such as wholesale, have actually seen prices fall.

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

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CLH Digital

Issue 212

Spending On Restaurants Slows In April But Consumer Confidence In Finances Reaches 28-Month High Spending on entertainment grew 3.2 per cent last month, on par with March’s growth (3.1 per cent), as families spent on leisure during the half-term break.

Consumer card spending slowed to 1.6 per cent growth in April, down from 1.9 per cent in both March and February, and below the latest CPIH* inflation rate of 3.8 per cent. While consumer confidence in household finances rose to its highest level in over three years, a slowdown in food price inflation and cutbacks on food and drink led to a decline for restaurants and the smallest uplift in supermarket spending since June 2022. Meanwhile, cold and wet weather dampened retail sales, but Easter and summer holiday bookings boosted pubs, entertainment and international travel.

This rise in entertainment spending comes as 56 per cent of Brits say they have noticed that tickets for events, attractions and museums have increased in price over the past year, with a similar proportion (57 per cent) saying they are concerned about this trend.

A quarter (25 per cent) of Brits said that if an attraction had ‘dynamic pricing’ in place – where ticket prices change in response to factors such as weather and demand – they would only visit at off-peak times. A similar proportion (23 per cent) would seek out free alternative attractions, such as parks or certain museums, if dynamic pricing is in place.

Brits cut back on spending on eating and drinking out in April, with restaurants once again experiencing a downturn, falling further into decline at -13 .1 per cent (in comparison to -12.6 per cent last month). Meanwhile, growth in spending on takeaways and fast food remained flat, at 3.0 per cent.

This comes as half (49 per cent) of Brits say they are concerned about how much they spend on food and drink, with the same proportion making the effort to cut back on discretionary spending (49 per cent). Of this group, the majority are spending less on dining out and ordering takeaways, both at 54 per cent respectively. One in four (24 per cent) say they are cutting back on coffee or drink subscriptions.

In an effort to control spending, 58 per cent of Brits have openly discussed aspects of their finances with loved ones – otherwise known as ‘loud budgeting’ – with consumers most often talking about their goal to cut back on takeaways (29 per cent) and restaurants (25 per cent).

Despite the overall slowdown in spending growth, Brits’ confidence in their ability to manage their household finances reached its highest level since November 2021, at 71 per cent. Consumers’ confidence in their ability to live within their means also improved, increasing by two percentage points month-on-month to 74 per cent. Confidence in their ability to spend more on non-essential items reached 56 per cent, up from 55 per cent in March.

Travel agents had another positive month, once again rising 7.1 per cent, as holidaymakers booked summer getaways. However, hotels, resorts and accommodation saw their first decline (-0.7 per cent) since May 2023. A third (32 per cent) of consumers say they’re prioritising holidays abroad over staycations this year, with almost two fifths (39 per cent) of this group hoping to escape the wet and cold weather in search of some sunshine.

Karen Johnson, Head of Retail at Barclays, said: “Retailers were hopeful that discretionary spending would bounce back by mid-year, buoyed by falling inflation and the prospect of better weather. While improving consumer confidence offers a ray of hope for the retail and hospitality industries as the summer season approaches, many retailers have adjusted their expectations, anticipating no real recovery until the autumn.”

Jack Meaning, Chief UK Economist at Barclays, said: “With inflation expected to have dropped back to 2 per cent in April, and with many anticipating a boost from the National Living Wage increase, it is encouraging to see consumer confidence picking up. Given the long squeeze consumers have faced, it may take time for this to translate into stronger discretionary expenditure, but easing interest rates in the second half of this year should spur consumers’ confidence and spending.”

Brewers Save “Vital Part of British Brewing History” Licensees around the country have cause for celebration a little early as today, the government confirmed it will relax Licensing Laws for the semi-finals and final of the Euros for licensed premises to avoid repeating problems which surrounded Women’s World Cup 2023 final.

James Anderson, partner at Poppleston Allen, said: “The Licensing Act allows extension of hours on occasions which are of ‘exceptional national or international significance’ and will be activated should England or Scotland make any of these games.

He continues: “This legal relaxation was last used for the coronation of His Majesty King Charles III, which saw many premises being allowed to extend their trading hours for two hours between 11pm and 1am without the need for a Temporary Events Notice to give them the licensing permissions required.”

The laws in question, the Licensing Act 2003, will be relaxed for matches involving England and Scotland for the semi-finals and finals of UEFA Euro 2024 which will be good news to thousands of publicans, hospitality managers and licensors around the country. Not forgetting the millions of fans who will benefit too.

Andy Grimsey, senior associate solicitor at Poppleston Allen, said: "This relaxation means that if the England and/or Scotland football team is successful in reaching the semi-final or final of Euro 2024, then on-licensed premises already licensed to sell alcohol until at least 11pm would benefit from an extension to those hours until 1am. This would be an automatic extension contingent only upon either England or Scotland (and no other team) reaching either the semis or the final.

This is great news for the trade as Euro football tournaments can give licensed premises a significant boost. And this will avoid the highly publicised problems which surrounded last year’s Women’s World Cup where the Lionesses took on La Roja.

Kicking off at 8pm in Stadium Australia in Sydney, this was beamed live across the UK from 10am, but many premises did not have the permissions to open or sell alcohol at that time which significantly impacted their takings during a difficult time for licensed venues.

“If the teams were knocked out at the semis, then the extension would not apply to the final. The extension also does not apply to off-licences or off-sales from on-licensed premises, nor to regulated entertainment (DJs and live music, for example). Late-night refreshment would only be extended in premises also licensed for on-sales of alcohol.

CAMRA Chairman Nik Antona said:“CAMRA was pleased to support this extension when it was first proposed, and it’s great to see Government listen to consumers and the on-trade, and back our local pubs and clubs in this way.

“In summary, a typical pub or bar already licensed until at least 11pm will be able to sell alcohol (and provide hot food if already licensed to do so) until 1am for the semis in which England or Scotland are participating, and the final if either win the semi. The semi-finals are 9 and 10 July and the final is on 14 July 2024.

The relaxation only applies in England and Wales.”

The decision comes after the government consulted on later trading hours for pubs and bars for the UEFA Euro 2024 football tournament, taking place in Germany across June and July. Draft legislation has now been laid before Parliament in time for the law to have effect for the Euros.

The Summer of Love

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

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

“Cheering on your team, in the atmosphere of the pub, surrounded by friends and local community, is an experience that you can’t get anywhere else. Recognising the unique nature of the pub in this way is a muchneeded boost for licensees, who have faced an uphill struggle to remain profitable in recent years in the face of spiralling costs.

“I know Parliament is currently looking at making this kind of licensing extension easier in the future which CAMRA strongly supports. Creating a more responsive mechanism for licensing hours alterations would let pub-goers celebrate the full range and diversity of UK sporting achievement – not just the men’s Euros 2024.”

puts them in a much happier mood (34%) *.

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

The Rise of Pub Snacks: 28

CLH Digital

Issue 212

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.

CLH Digital

30

Cocktails and Spirits

Issue 212

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

32

CLH Digital

Issue 212

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

1

2

3

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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.

Kitchen Equipment and Fit-Out

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CLH Digital

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

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

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

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

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

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

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

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

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

Award-winning customer service includes commissioning always by Meiko.

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

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

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

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

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

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

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

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

Temporary Catering Facilities

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

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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

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

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

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

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

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

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

MCR Systems conducted thorough training sessions

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

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

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

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

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

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

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

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

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

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

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

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

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

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

For more information, please visit www.cardssafe.com

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

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

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

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

Let Castra Solutions be your trusted partner in

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

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

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Outdoor Spaces

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

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

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

1. PROMOTE UPCOMING GAMES WITH VIBRANCY

7. SOCIAL MEDIA TIE-INS

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

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

2. CREATE A THEMED ATMOSPHERE

8. ANNOUNCE POST-GAME ENTERTAINMENT

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

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

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS

5. USE BANNERS FOR DIRECTIONAL SIGNAGE

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

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

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

Create a Cohesive Indoor and Outdoor Look

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

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

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

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

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

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

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

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

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

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

Café Culture - Pavement Profit

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

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

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

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

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

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

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

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

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

for you.

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

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

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

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

Cinders’ production values are impressive - not only

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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CLH Digital

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

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

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

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

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

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

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Issue 212

Outdoor Spaces

Old Smokey – The BIG Pit Like No Other!

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

Old Smokey – The BIG Pit Like No Other!

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

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

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

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

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

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

"Can We Sit Outside Please?"

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

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

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

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

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

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

Assuming 50% gross margin, the investment of 1

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

What are you waiting for?!

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

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

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

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

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

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

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

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

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

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

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

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

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and outdoor

seating and table solutions.

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

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

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

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

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

Comprehensive product details can be found on our

website www.kangaboxuk.com.

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

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

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

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

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

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

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

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

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

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

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

Customer service is key to our success.

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

Sustainable Furniture

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Whether you are planning a refurbishment or need

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

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

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

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

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

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

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

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

Our promise goes beyond mere price matching – we

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

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

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

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

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

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

Today, as Lightique marks 39 years of illuminating

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

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

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

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

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

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

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

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

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

bishment we also offer a complete clearance service.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Restaurant Furniture Store

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

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

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

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

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

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

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Property and Professional

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

could quite easily deliver a vibrant and dynamic hospitality sector.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

maximising the labour usage in your business.

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

La Fiesta is regrettably for sale.

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

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

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

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

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

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

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

PROFITABLE BUSINESS FOR SALE

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

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

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www.lafalaise1923@gmail.com

Answer: because we can help your business to succeed.

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For further details and contact kindly email

Why Use a Specialist Hospitality Consultant?

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

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

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

STOCKTAKE UK'S FRANCHISE OFFER

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

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

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

With the investment capital returned within two seasons.

The price is £150.000 or nearest offer.

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

Presently undergoing a complete repaint and out of water survey.

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

60

CLH Digital

Property and Professional

Issue 212

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

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W! NE

PRICE: £1,200,000

W! NE

PRICE: £30,000

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• 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

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REF: 4268

REF: 4265

REF: 4711

LONGDOWN, EXETER

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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

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• 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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• 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

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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

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REF: 4860

SWAN INN, BAMPTON, DEVON

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PRICE: £69,950

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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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OSTLER INN, UFFCULME, DEVON

01392 201262 www.stonesmith.co.uk