CLH Digital - Issue #212

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in First 2024 Quarter As “Resilient Sector Pushes Back” Closures in Britain’s hospitality sector slowed from eight sites a day in 2023 to four a day in the first quar ter of 2024, the latest Hospitality Market Monitor from CGA by NIQ and AlixPar tners reveals The research indicates a 0 4% decline in total numbers between the star t of Januar y and the end of March, the third smallest quar ter-on-quar ter drop since the star t 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 (CONTINUED ON PAGE 3 ) ...
Hospitality Closure Rate Slows

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

Finally, a bit of good news!

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

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 trajector y

While trading conditions remain challenging these developments signify a positive shift for our industr y The latest sur vey 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 par ticularly hear tened to see that, despite some forced closures so far this year, the repor t 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 industr y 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,

The Caterer, Licensee & Hotelier News Group is published by RBC

recently issued a stark warning that reducing VAT is crucial for the long-term sur vival of pubs and bars an issue that CLH News has been advocating for over the past 13 years

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 countr y ’ s capital

It was fair to say that ever ybody recognises the plight of the sector and accepts that it is down to the current economic climate and that there is no “ oppor tunism” on the par t of operators, but there are limits to people’s budgets and the call to reduce VAT is one that must be repeated at ever y oppor tunity!

The reality is that the industr y faces a myriad of cost pressures from food inflation to energ y 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 suppor t 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 spor ting occasions

Recent sur veys highlight just how significant spor ts are to pub-goers, with a substantial number of people expressing

tion, however, no responsibility will be accepted for loss or damage Views expressed

when compiling

their intent to watch games in their local This presents a prime oppor tunity 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 enter tainment or themed events, there are various ways to extend dwell time and maximize customer satisfaction, but we will consult with some industr y exper ts 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 oppor tunity 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 , fur ther details can be seen at www catererlicensee com

Published by PUBLISHED BY RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR TELEPHONE: 01202 552333 FAX: 01202 552666 @CLHNews CLHNews CLHNews EDITOR Peter Adams SALES EXECUTIVES David Bar tlett Guy Stephenson PRODUCTION & DESIGN Matthew Noades PRODUCTION & WEB ADMIN Charlene Fox Published by
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EDITOR Peter Adams
2 CLH Digital Issue 212

Hospitality Closure Rate Slows in First 2024 Quarter


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 quar ter 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 star t of the pandemic in March 2020 and December 2023 but appear to have stabilised and achieved 0 5% growth in the first quar ter of 2024 Despite improving trends the independent restaurant segment remains vulnerable experiencing a 22% decline between March 2020 and December 2023


Managed multi-site hospitality groups have had a resilient star t 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 quar ter, numbers in the managed channel were vir tually 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 TENTATIVE OPTIMISM

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA – said: “After a ver y 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 par ticularly 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 AlixPar tners’ 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 recover y period from the pandemic


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 industr y and the operating climate While the number of venues continues to tick down overall, the rate has slowed significantly, and hopefully this a fur ther 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

With closure rates easing and news of the UK economy emerging out of the recession a sur vey has revealed that the sector is ready to invest

A joint sur vey 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 sur vey 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 dispropor tionately high taxation in relation to other sectors

Despite these pressures, 95% of operators are planning to invest in customer ser vice , 92% in staff training, and 71% in venue refurbishments, all up significantly on last quar ter

With the above research revealing that venue closures have slowed in recent months and despite the costof-living crisis, consumers sur vey 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


As the UK’s third largest employer, the hospitality sector has the power and agility to act quickly and be par t of this much needed growth but it desperately need confidence that any increased trading will be conver ted into profit, before they will invest fur ther When comparing Q1 2024 to Q1 2023:

• Despite more than 33% of operator s 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 st ll remain completely exposed having no cash reser ves with nearly one-in-two having six months or less

• 66% of businesses now have significantly increased wage costs


In a joint statement the trade bodies said: “Our regular sur vey 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 oppor tunity for fun, celebration and vital social connection, but in order for our members to sur vive and thrive , they need to be profitable

“Their profitability has been heavily impacted by high inflation in food and drink high energ y costs disruption from rail strikes and the impact of increased labour costs, that have had a ripple effect at ever y 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 suppor ting 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 propor tionate tax and regulator y regime , enabling it to remain at the hear t of local economies and communities across the UK ”

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

the latest three-month snapshot provides cautious confidence that a slight easing of cost pressures may be star ting to put the brakes on business closures Fur thermore , stronger than expected growth at the star t of the year saw the UK emerge from recession, with news yesterday (May 9) that the economy grew by 0 6% between Januar y and March, the fastest rate for two years, official figures showed The UK fell into recession at the end of last year

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

Hydes Reopens Popular Chester Pub Following Investment In Refurbishment

The Very Best “Wales & West” Beers Revealed In Region's Last Ever Competition

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 par t of the region We are seen as the most active region

4 CLH Digital Issue 212 Global excitement surrounds two major spor ting events this year : the Olympic Games in Paris and Euros 2024 They have emerged as significant oppor tunities for hospitality businesses with potential positive impacts and predictions of record-breaking revenues But is the industr y ready? It all star ts 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 spor ting 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 spor t’ Many pubs are well versed in how the ride on the coattails of spor ting 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 spor ts 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 ser vice that guests expect With this in mind, capitalising on the summer of spor t should not come at the expense of getting the basics right With consumer expectations higher than ever guests continue to be aler t to cleanliness and hygiene and they also expect impeccable customer ser vice 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
Salopian Brewer y, Stroud Brewer y, and Vale of Glamorgan Brewer y (VOG) have taken home the three top spots in one of the UK’s biggest beer competitions – the SIB A Wales & West Independent Beer Awards 2024 Salopian Brewer y was named the best of the best in the cask beer competition taking the Overall Champion Gold Award with Stroud Brewer y overall winners in keg, and VOG Brewer y 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 SIB A 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 Brewer y ’ s ‘Por t in a Storm’, a 4 7% Por ter which wowed judges in the British Dark Beers categor y before going on to beat the other cask categor y winners in the final round judging Collecting the
SIB A and will miss it
I’m looking forward to the
have won on our last appearance in the Wales
West competition ”
A Regional boundaries means Wales will go it alone as a standalone region in next years
‘West’ brewers in England now moving into SIB A’s Midlands region making these that last
a 4 5% stout brewed with all organic ingredients Mike Powell from Stroud accepted the award; “We’re ver y proud, there has been a lot of awards awarded today which shows there’s a lot of good beer and the level gets better ever y 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 Brewer y) 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 Pender yn whiskey barrels ” SIB A’s National Competitions Committee Chair Anneli Baxter, and Director in the Midlands region, praised the quality of this year ’ s winners; “The SIB A 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 SIB A 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 par t of the Wales region next year, and welcome to the Midlands region to the rest! All of the categor y 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 Hydes Brewer y 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 for thcoming summer of spor t 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 enter tainment lined up now the refurbishment is complete including live music ever y Saturday and for the first time , barbecues during the summer
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
paying off and we ’ re pulling in more and more customers ever y
weather to pick up so ever yone can
the surroundings ” This latest refurbishment project forms par t 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 Brewer y, 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 spor ting 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 impor tant 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 enter tainment and all the live spor ting 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 ”
Midlands I am really proud to
in the SIB
awards with the
‘SIB A Wales & West’ Awards The second big winner of the day was Stroud Brewer y ’ s ‘Big Cat’ in the Keg beer competition,
look and feel The improvements are already
week With our fantastic beer garden and terrace , I
’t wait for the
make the most of our hospitality and
Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industr y and is a member of P&G Professional's Exper t Advisor y Council

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

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 a13 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 industr y As the summer season approaches, the weather improves, and with major spor ting and enter tainment events on the horizon, pubs and restaurants will undoubtedly be hopeful that spending will rebound ”

1 This figure is based on merc hant data from Barc lays’ acquir ing business – i e transactions made at businesses who accept payments using Barc lays tec hnology

2 Consumer card spending data from Barc ays ’ issuing business – i e Barc lays debit card and Barc laycard credit card transactions It relates to the per iod 23rd Marc h 2024 – 19th Apr il 2024 It is compared to the per iod 25th Marc h 2023 –21th Apr il 2023

3 Barc lays Consumer Spend researc h carr ied out between 19th Apr il and 23rd Apr il 2024 by Opinium Researc h on behalf of Barc lays There were 2,000 respondents , prov ding a representative sample of UK consumer s by age , gender, reg on,

Issue 212 CLH Digital 5
income group

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

With 85% of hospitality businesses confirming that rising energ y bills are a great worr y, many are looking for ways to reduce costs without affecting the level of ser vice and comfor t 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 technolog y works and how it could help them


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 energ y 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 energ y on ever ything from appliances to heating and lighting, VO offers multiple benefits; it reduces wasteful energ y consumption, improves energ y efficiency, cuts carbon footprint, reduces downtime and costs associated with equipment maintenance , and saves money on energ y bills


One business that has star ted to roll VO out across its proper ty por tfolio 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 Energ y with finding the best solutions for two more of its proper ties - the Mercure Salisbur y White Har t Hotel and the Apar thotel Farnborough SACO, four-star establishments which offer high end accommodation with a level of guest comfor t that can t be compromised The business aim was to reduce energ y consumption, lower energ y bills, and minimise its impact on the planet without negatively impacting guests’ experiences

On top of this, with hotel owners and investors required to follow initiatives and regulations that promote energ y efficiency and reduce carbon emissions – notably The Energ y Savings Oppor tunity Scheme (ESOS), the Carbon Reduction Commitment (CRC) and the Minimum Energ y Efficiency Standards (MEES) – it was vital that the solutions suppor ted Ashley Hotels to meet these requirements

After the VO products were specified and installed at each hotel the benefits were soon

as Alim Alim Hirji, Director at Ashley Hotels, explains: “Voltage optimisers were installed in our proper ties due to their energ y saving capability and the potential for extremely quick payback Across our group, the numbers speak for themselves ”

Following the installation at the Mercure Salisbur y White Har t Hotel, the business repor ted a 10% reduction in energ y consumption, saving £19,000 in energ y costs per year, representing

of just 7 3 months

It was similarly good news for the Apar thotel Farnborough SACO which repor

energ y consumption, saving £38,000 reduction in energ y costs per annum, achieving a

5-month payback on its VO investment

Hirji added: “The installation of voltage optimisers in future proper ties we operate will be a no brainer ” Other brands in the hospitality industr y such as Holiday Inn and Mitchells & Butlers have also installed voltage optimisers with



tial business proper ties that would be suitable for the technolog y 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

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

“Our wish is that, eventually, there will be more people in ever y 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

“Of course it might be that someone doesn’t feel comfor table 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 ver y people-orientated sector, and it s so important that we

6 CLH Digital Issue 212
on its VO investment
a payback
ted a 12
reduction in
the latter recently under taking the UK’s largest roll out of VO working with reseller Powerdown220 to install the technolog y at 1 123 of its sites
finding out how VO could help them, their first step should
to work with a reseller, such as energ y efficiency consultants, facilities managers, electrical contractors or energ y management companies Working with a reputable VO manufacturer, they will carr y out sur veys and deliver a repor t to calculate how much you could save if VO was installed, as well as specify what solutions
quick, with regular repor ts following to illustrate energ y and cost
businesses that are
would be most effective Installation
fitted with a fur ther 2 5 million poten-
estimated that just 50 000 business proper ties in the UK have VO
Group (
The Bristol Hoteliers Association (BHA) is funding a two-day mental health course for hospitality workers in the city 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
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
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 uncer tainty, as people become understandably concerned about their jobs, their incomes, and the effect this could have on their families
had a small fund of money available and I thought it was impor tant 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
do ever ything we can
our people
who have worked so hard over the past few years in such challenging times ” 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 uncer tainty The move will create an estimated 1,075 new jobs
quar ter
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 star t 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 spor ts screenings and enter tainment 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 impor tance 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 impor tant it is to communities Well-invested pubs run by great licensees are here to stay, but like all locals, they need Government suppor t to reduce the enormous tax burden they shoulder ” Heineken Unveils £39m Programme To Upgrade And Reopen Pubs

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

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

The sur vey of 2,000 Brits revealed that two-thirds (67%) of us will be tuning in to the contest this year, nearly three-quar ters (72%) of whom will be suppor ting the United Kingdom’s entr y Olly Alexander of Years & Years fame

More than one in 10 (11%) won’t be suppor ting any countr y but watching the show for enjoyment

Nearly one in 12 (7%) plan to go out for the evening to celebrate Eurovision – the most popular destination for a Eurovision par ty 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 par ty

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 par ties gain traction in hospitality venues – but many now opt to watch at home or a friend’s house; PPL PRS’ sur vey 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 comfor t drive the trend for avoiding a night on the town; more than half (51%) prefer to stay in for the comfor t 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 par ties this year – with an average

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

Despite just 2% of Boomers intending to watch the contest at a public viewing par ty, 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 (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 Nor th East (88%), but with a much lower spend intent of just £35

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 par ty, are those in Nor thern Ireland and the South East

The lowest expected spenders on Eurovision night, along with the Nor th 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 contemporar y 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 ”

Issue 212 CLH Digital 7

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



Drinks Sales Dip In Soggy End To April

“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 ever ything 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 ”

the following days as wet and cool weather moved in The weekend was par ticularly weak, with trading down by 8% on Friday (26 April) and by 10% on Saturday (27 April) Categor y-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 categor y had one of its worst weeks in a long time with sales down 19%

Issue 212 CLH Digital 9
The Campaign for Real Ale (C AMRA) 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 industr y, such as pub business rates, alcohol adver tising, planning laws and the Scottish Pubs Code The First Minister’s appointment arrives soon after Scottish Government’s decision to implement a new statutor y Scottish Pubs Code and Adjudicator C AMRA 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 hear t of Scottish communities C AMRA 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 C AMRA’s Scotland Director Stuar t McMahon – representing Scotland’s C AMRA members – is inviting the First Minister for a chat at his local about the impor tance 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 a pint
new First Minister
planning loophole that allows pubs
be demolished
planning permission
McMahon also
to bring
ban all alcohol
Campaigners also want to see a commitment from the
Government not
back draconian plans to
adver tisement and sponsorship
t 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
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
C AMRA s Scotland Director Stuar
priorities for this meeting, and for the Scottish government, will be fairer business rates for pubs, confirmation of a decision to allow alcohol adver tising in Scotland, a more secure planning law system and a muscular, robust Scottish Pubs Code ” Inflation as measured by the CGA Prestige Foodser vice Price Index (FPI) fell below 10% in March for the first time in two years The welcome milestone for the sector follows the largest month-on-month decline ever recorded by the Index of 1 4% The 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
above-average numbers
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

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

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

Payment ser vices are one of the most fundamental par ts of a business’ finances, but they’re also an area that’s rapidly changing Ar tificial Intelligence , digitisation, and predictive analytics are already star ting 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 suppor ts exceptional customer ser vice and card payments which integrate with other financial products and ser vices


Many businesses want an omni-channel payments approach, and this suppor ts our motivation to be able to offer a holistic view of payments, which can really help ser ve as a commercial advantage

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

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

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

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

new technolog y emerges, and payment habits star t to evolve , finding efficiencies when margins are tight and customers are watching ever y penny can really make a difference to growth and how successful your business becomes

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

Feathers Hotel Achieves Coveted AA Rosette

Wetherspoon Sales

The chairman of JD Wetherspoon, Tim Mar tin, said:



10 CLH Digital Issue 212
of who you work with The Cardnet platform has a 99 9999% uptime* providing reassurance for you, your business, and your customers
the worr y out of payment acceptance means you can focus on
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proud to suppor t UK hospitality businesses be a par t of that future Lloydsbank com/cardnet *Based on the Cardnet p a form ma ntain ng 99 9999% upt me cover ng the 12 month per od rom Januar y 2023 to anuar y 2024 Cardnet® is a regis ered trademark o L oyds Bank p c Author sed by the Prudential Regu at on Au hor ty and regu ated by the F nanc a Conduct Authori y and he P uden ial Regu a ion Author ty under Reg s rat on Number 119278
By Phil Edwards , Head of Merchant Ser vices Por tfolio, Lloyds Bank Cardnet® ADVERTORIAL FEATURE The Feathers Hotel in Ludlow, Shropshire , has been recognised for its culinar y exper tise 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 ser ving 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
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 culinar y talent back to the fold at The Feathers Hotel I am delighted to say that we have achieved this We collectively 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 ver y 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 industr y 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 luxur y 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 culinar y stamp of approval is testament to the hard work, dedication and passion that our team bring ever y 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 fur ther boost tourism to Ludlow to showcase this fantastic par t of the countr y, steeped in histor y ”
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 quar ter 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
“Sales in the period continued the steady recover y from the pandemic Traditional ales, which were ver y 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
selling well among younger generations are Au Vodka from Swansea and XIX flavoured vodkas, the latter promoted by the hugely popular Sidemen
has been on the comeback trail, with Villa Maria Sauvignon Blanc from New Zealand popular among Wetherspoon representatives of the chattering classes
of Lavazza coffee are also increasing Free refills are thought to be responsible for spontaneous exhibitions of breakdancing among retired customers
new menu, launched last week, has had a promising star t, with some kindly reviewers comparing new dishes favourably with respected competitors:
company expects profits in the current financial year to be towards the top of market expectations ”
Up 5.2% in Q1

Government Says, Relax. Home Nations Will See Relaxation Of Licensing Laws For Euro 2024

Licensees around the countr y 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

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 countr y 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 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 enter tainment (DJs and live music , for example) Late-night refreshment would only be extended in premises also licensed for onsales of alcohol

“In summar y, 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 par ticipating, 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

James Anderson, par tner 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 Temporar y Events Notice to give them the licensing permissions required

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

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

C AMRA Chairman Nik Antona said: C AMRA was pleased to suppor t 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

“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 C AMRA strongly suppor ts Creating a more responsive mechanism for licensing hours alterations would let pub-goers celebrate the full range and diversity of UK spor ting achievement – not just the men

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 industr y

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

Dubbed the relatable EHO , Ruth, founder of Food Safety Consultancy, Simply Safer, offers bitesize episodes giving insight into the real dangers surrounding rice , and the wonderful world of Listeria Lucy, the lover of the people , is co-owner of restaurant group The Coastal Kitchen Family, shining a light

In a world where ever ything comes at a cost, this FREE podcast is available on all

actionable tips for you and your

Listen here: https://linktr ee/simply safer Contact theothersideofthepass@gmail com if you have any


Issue 212 CLH Digital 11
on employee wellbeing; inspiring listeners to lead with confidence , by building positive workplace cultures Special Guests so far include All Star Marketing Club’s Victoria Vicker y; Qudos Management Coach,
Emma Jewell, alongside a number of restau-
shared their own challenges
Margaret Faulkner, and Employment
rant owners who have
teams to take away
put into practice immediately
social media gurus Delivered Social and hospitality training exper ts
Keep an eye out for new episodes from
Purple Stor y
’d like the team to answer live on air, or if you’d like to feature as a future guest
questions you
live across
’ s Euros 2024

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Renegotiate or See Your Business Die: Be Comfortable Being Uncomfortable

Running a business involves smar t strategies for sourcing supplies and ser vices 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 ser vice 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 impor tant equation in business: Revenue - Cost = Profits

As a business owner it is your job to protect company profits For ever y £1 of costs you renegotiate you add £1 to your EBIT Whereas for ever y £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 How do I negotiate successfully?

When it comes to how to negotiate effectively there are many principles you can follow that will help you: TELL, DO NOT ASK

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 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

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 impor tant to you and get it and know what’s impor tant to them and give it to them in exchange for what you want


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 (B ATNAs) and strong


If you have no deal during your first meeting, that s perfectly fine Let the rejection and conflict of opinions created sink in your counterpar ty’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 necessar y 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

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 counterpar ty 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


Unethical means signing a contract, receiving the ser vices and not paying Or signing a contract and not honouring it Anything else tends to be par t 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

A lot of business owners or negotiators hide behind a heightened definition of ethics so that they can hide behind the cur tain of comfor t and justification of not doing the difficult thing that it implies As a negotiator, it is your duty to be comfor table being uncomfor table

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

Stella Artois Launches ‘Perfect

14 CLH Digital Issue 212 Budweiser Brewing Group celebrates their dedication to ser ve quality, incentivising consumers to rate the quality of their Stella Ar tois ser ve , and rewarding customers who ser ve the perfect Stella Ar tois Stella Ar tois, a proud par t of Budweiser Brewing Group, has announced the launch of its new ‘Perfect Ser ve ’ campaign, illustrating the brand’s dedication to the perfect ser ve ritual From the 1st of March consumers are encouraged to rate the quality of their Stella Ar tois or Stella Ar tois Unfiltered ser ved in 2000+ venues across Britain Consumers will be rewarded with cash back on the full price of their pint driving footfall to on-trade venues stocking Stella Ar tois on tap From the 1st of May through to the 26th of June Stella Ar tois the official beer par tner of the Wimbledon Championships, will then offer par ticipating consumers entr y to a prize draw for a chance to win a pair of tickets to Wimbledon Tennis Championships; transforming ever y Stella Ar tois moment into a chance to win At the hear t of the campaign is a mobile powered platform called TaDa, which allows consumers to rate the quality their Stella Ar tois and Stella Ar tois Unfiltered ser ve As par t of the campaign, Budweiser Brewing Group will also be ensuring continued excellent ser ve quality by refreshing tap lines, training staff on the perfect ser ve ritual, and using targeted ads to drive local customer traffic into par ticipating pubs year-round Each pub will also receive promotional kits with coasters, bar runners and other materials to promote the ‘Perfect Ser ve ’ campaign "We're excited to give pub-goers even more reasons to enjoy a pint of Stella Ar tois through this new campaign," Elise Dickinson, Stella Ar tois Marketing Director "By focusing on the Perfect Ser ve , we aim to boost dwell time and keep customers coming back for the perfect pint " The ‘Perfect Ser ve ’ uses the iconic Stella Ar tois chalice pouring at a 45degree angle whilst allowing the foam to spill over the top of the chalice Next is to use the skimmer to slice the excess foam off the top – which creates a smooth foam barrier that locks in the CO2 bubbles, providing Stella Ar tois with its distinctly fresh flavour The final step is the placement, with the car touche (the brands iconic emblem representing it’s 600 years of brewing histor y) facing forward towards the consumer Sign up here https://thepubclub beer/ser vice/perfect-ser ve/ to be par t of the campaign
Celebrating The Perfect Pint
large negotiations on behalf of companies; co-founder and shareholder of strategic con-
angel investor at Adamo Enterprises 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 par t-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 immor talised 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 Mar tin 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 Wetherspoon To Invest £5 Million At The Mile Castle, Newcastle
By Alex Adamo, founder of The Commercialiser, a boutique consulting firm
sulting firm The Leader ship Galler y, founding par tner of the largest tech dr y
cleaning company in the UK, ihateironing com,

Travel and Tourism Exports Help Drive Growth

First Minister Urged To Back Scottish Hospitality And Tourism

Issue 212 CLH Digital 15 New First Minister should suppor t 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
hope the First Minister takes advantage of this moment to star t 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 par tner 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 fur ther enhance our offering, create more jobs and drive economic growth Unfor tunately, that investment is cur tailed by an ongoing costs crisis and a lack of suppor t, 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 Star ting with business rates reform for hospitality businesses would clearly demonstrate this new government’s probusiness credentials Implementing these recommendations, while also avoiding unnecessar y, 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 ”
Travel was the single biggest change in expor ts in the first quar ter 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 for tunes of hospitality businesses “These figures also make clear the impor tance of travel and tourism as an expor t product, which was the single biggest positive change in this data “However, hospitality GDP remained flat in the first quar ter and that is 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 impor tance 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 ”

More Than Half Of Bar-Goers Actively

Avoid Venues Without Inclusivity Policies After Experiencing Discrimination

The UK’s biggest RTD brand in the on-trade categor y, VK, has announced a par tnership with charity Ask For Clive, in an effor t to suppor t venues in creating welcoming spaces for LGBTQ+ customers

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

As par t of the par tnership, VK’s has commissioned research on the topic of inclusivity in venues revealing just how impor tant embracing LGBTQ+ policies are for venues, in terms of both customer footfall and spending

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

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

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

venues to become par t of the Ask For

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

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

"The research results are clear, a huge percentage

Lake District Hotel Welcomes Gordon Ramsay Trained Head Chef

16 CLH Digital Issue 212
findings demonstrate
critical need for the implementation
initiatives aimed at fostering diversity and inclusivity within the hospitality sector
For Clive VK is sponsoring
As the official RTD par tner of Ask
1 000
Clive programme , with those who sign up receiving the Ask For Clive
pack and in-venue display items
of LGBTQ+ drinkers are both visiting and spending more in venues that actively suppor t diversity and inclusivity By implementing LGBTQ+ inclusivity policies, bars and pubs not only foster a sense of belonging, but also cultivate a loyal customer base Those that don’t risk losing custom both now and in the future ” Danny Clare for Ask For Clive added: "We are delighted to par tner with VK in our mission to promote inclusivity and combat discrimination within the hospitality industr y Together, we can effect positive change and create environments where all bar goers feel respected and valued " Recently, the RTD brand achieved a Foundation Level Accreditation from the All Equals Char ter, created by Manchester Pride s programme , to help businesses and organisations recognise and challenge any form of discrimination in the workplace This confirms VK is striving to champion equality and diversity for all members of the LGBTQ+ community not only in venues, but within its workplace too To find out more about VK’s par tnership with Ask For Clive and to sign up a venue simply click here:
The owner of one of the most popular four-star hotels in the South-West is celebrating the 21st anniversar y of when he took over the venue It was on 5 May 2003 that Nick Taplin, who lives in Nor th Somerset, took hold of the keys to Cadbur y House in Congresbur y 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 Cadbur y House & Countr y 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 par ty But with autonomy to invest, Nick set off in his typical effer vescent style to push the boundaries of hospitality, enter tainment, 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 fur ther 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 par ticular 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 ver y 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 proper ty 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 ever yone who has been par t 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 impor tant role Cadbur y 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 star ted, Cadbur y House has also provided the nur turing 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 star t 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
The Borrowdale Hotel, in the Lake District has announced the appointment of Tristan Prudden, as its new Head Chef Prudden s culinar y journey began at a tender age of 13 when he began working par ttime in professional kitchens alongside his school studies His dedication to the craft led him to earn a coveted Scholarship at Tante Marie Cooker y Academy in Woking, where he graduated as ‘Student of the Year’ in 2010 with a Cordon Bleu Diploma in Professional Culinar y Ar ts Under the tutelage of culinar y 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 Bur ton Hall, where he gained acclaim for his exper tise in game cooker y 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 ever y dish he prepared It laid the foundation for my culinar y ideolog y, 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 histor y and traditional hospitality As Head Chef, he is committed to using only the freshest, seasonal ingredients
suppliers “I’m thrilled to join the Borrowdale Hotel and have the oppor tunity to share my passion for food with our guests,” said Tristan
“I’m excited to add my own stamp to the menu, incorporating game specials
showcasing the rich offerings of
My goal is to make a mark within the local culinar y scene and become as well-known here as I am in Yorkshire ” Prudden’s
Boss Celebrates 21 Years at Helm of
South-West Hotel
sourced from local
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

What Allergy Sufferers Need To Know About Vegan Food Labelling

With more people adopting a vegan diet due to dietar y restrictions from food allergies what is often overlooked is whether these foods are actually safe for allerg y 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 exper t allmanhall (www allmanhall co uk), examines food allerg y 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 impor tant to understand the terminolog y VEGAN

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

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’ foods are special ranges of foods made without cer tain 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 par ticular 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


Commonly known as ' may contain,' these statements are voluntar y 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:

‘May contain nuts’

‘May contain traces of egg ’

‘Made in a factor y that handles peanuts’

‘Not suitable for milk allergy sufferer s ’


Vegan labelling does not have a legal UK or EU definition regarding what they can or cannot contain Voluntar y 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

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 precautionar y 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 allerg y, for example


Do not rely on vegan labelling (even those with the Vegan Trademark) when prepar ing dishes for those with a lergies – vegan products may be contaminated with animal products

A ways read the ingredients list and PAL/ May contain statements Free from c laims - c hec k whic h al ergy they are actually free from! Free from’ may only be one allergy and does not mean free of all a lergies again always c hec k the ngredients list There are 14 major food allergens whic h food provider s should be aware of and are legally required to provide warnings for when they are used as ingredients in any food and dr ink that they provide

10 Leading Hoteliers To Be Awarded Master Innholder Status

Innovative Food Solutions

18 CLH Digital Issue 212
We’re TUGO, a passionate team of food ser vice fanatics, committed to creating the freshest, most flavourful globally inspired food concepts Our adventurous spirit, agility and positively restless dedication to innovation is what sets us apar t developing food concepts to suit operators across food ser vice From our vibrant global street food to our hand-stretched fresh dough pizza & authentic corn tor tilla burritos, We seek adventure globally and are passionate about our produce as we are reducing our environmental impacts 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 ser vice solution From menu innovation and concept development, through to product training, marketing and sales suppor t We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking oppor tunities to drive revenue Tel: 01295 367351 | Email: hello@tugo co uk | Web: www tugo co uk TUGO -
The Master Innholders has announced ten industr y-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 industr y Demonstrating their commitment to not only best practice in the industr y 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 industr y The 10 new Master Innholders include: Adam Dyke , Group Operations Director, Luxur y Family Hotels Timothy Gr iffin Co-founder LEVEN Hotels and Wellbrook Hospitality Mark Gregor y-White , General Manager, Millennium & Copthorne Hotels at Chelsea Football Club Neil Kedward FIH, Chief Executive , Seren Collection Gui laume Marly FIH Managing Director Hotel Café Royal Tr istan Nesbitt, Cluster General Manager, Scotland & Nor theast England, Marr iott International Ver yan Palmer MIH Director The Headland Hotel Thomas Ross , Chief Executive , The PIG hote s James Thomson OBE, Propr ietor, Prestonfield House and The Witc her y, Edinburgh Mic hael Warren FIH, CEO, Harbour Hotels The award will be made by the Master of the Worshipful Company of Innholders at a special Cour t presentation prior to dinner at Innholders’ Hall on Tuesday 4th June 2024 Commenting on the new Master Innholders, Dan Rose-Bristow FIH MI, Chairman of the Master Innholders said: “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

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

and boost their sales of low and alcohol-free ”

tips to get star ted straight away, including:

• How to successfully br ing in more customer s How to upsell and boost sales of low and alcohol-free products

• Who is buy ng low and alcohol-free in 2024

• What can staff do to promote ow and alcohol-free products

How the v sibility of low and alcohol-free products contr ibutes 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 Mar ylebone , 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 Par tnerships, said:

“This free guide is a great example of how Drinkaware and our par tners in the industr y can work together to share key insights and knowledge We know, and our research shows, that pubs play an impor tant 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 fur ther embrace the categor y, identify some great ideas

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 ever yone 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 countr y

“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




from Drinkaware and Club Soda to help suppor t licensees to make the most of opportunities presented through the no and low alcohol categor y and to ensure these products are presented in the way that delivers the best possible consumer experience In par ticular, where sufficient consumer demand suppor ts, for low and no beer ser ved 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

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

The Culinar y Association of Wales (C AW) 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

Flying the flag for Wales will be captain Calum Smith, 23, and Jordan Howor th, 25, sous chefs at Shrewsbur y School, Shrewsbur y, sous chef Harr y Paynter-Rober ts, 26, and head chef Sion Hughes, 26, from Carden Park Hotek and Spa, near Chester, Dylan Evans, 21, commis chef at L’Enclume , Car tmel and Connor Smith,19, commis chef at the Lion and Pheasant, Shrewsbur y

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

“We are relishing the oppor tunity 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 Resor t in Newpor t have gone really well and we are working in harmony, like we have worked together for years


“It will be ner ve-racking because none of us has done this competi-

team will make a gateau, three modern desser ts and a hot desser t, which will be prepared with diners and judges watching Nine Worldchefs judges will judge the competition

20 CLH Digital Issue 212 Porkka is a leading Finnish manufacturer of high quality, energ y efficient refrigeration, Cold -rooms & hot-holding equipment and have been supplying high quality solutions to the UK commercial catering industr y, education, medical & marine sectors for many years Porkka UK has its headquar ters in Binfield Berkshire , from where wo operate a wide network of dealers and installation par tners Porkka maintains a large stock of spare par ts in Binfield for next day deliver y countr y wide We have recently taken steps to enhance our spare par ts business by launching a WebStore for 4/7 access to our extensive spare par ts list Known throughout the world for their reliability, longevity & energ y efficiency, Porkka cabinets, counters, modular cold rooms & ice makers are designed and manufactured to the highest standards to withstand the demands of the commercial catering environment Porkka manufacture a wide range of standard refrigerated products and importantly we can design and build bespoke solutions for any application from HOREC A to Pharma These capabilities allied with our unique patented cam-locked PIR solution have seen the Porkka Group go from strength to strength Contact Porkka today to see how we can work together for a brighter, more efficient future www porkkawebshop co uk Porkka
five publicans
Leeds, Mar ylebone
Bermondsey, the Forest of Dean
who share their experiences
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
- A Wide
of Solutions to Meet Your Needs The guide features
other industr y leaders, materials like this will provide our people with the knowledge to do just that ”
the CEO of the British Beer & Pub Association,
the low and no market continuing to show strong growth and consumer interest remaining high it is great to see this guidance
tion before
spirits are high
looking forward to a potential podium finish
we deliver what we have all worked incredibly hard on “I
years Three
themed edible
2013, they came away with a
around the
Ever yone is
can’t thank both Culinar y Association of Wales president Arwyn Watkins, OBE and vice-president Colin Gray enough for all the suppor t and guidance they have given the team and we hope we
repay their hard work with a positive result in Dubai ”
Alen Thong Golden Coffee Pot Young Chef Challenge
to become the most
gastronomic contest anywhere in the Middle East for young chefs under the
of 28
teams compete daily, creating an internationally
cold salad, appetiser, desser t
and hot main course for 20
Teams can cook a main course of their
and Wales have
chicken Each
last time Welsh chefs competed in this competition as a senior team in
gold medal

Cold Food, Long Waits - Britons’ Biggest Hospitality Bugbears

Speed of ser vice and hot food being ser ved cold, are the biggest points of friction for pub, bar

rant customers, research from Zonal’s latest GO Technolog y repor t in par tnership with CGA by NIQ, shows The sur vey 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 dr ink (91%)

2 Hot food ser ved cold (91%)

3 Broken promises on a special deal/loyalty discount (88%)

4 Food ser ved at different times (87%)

5 Waiting for their table to become available (86%)

Other frustrations mentioned as par t 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 sur vey 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-quar ters 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 impor tant 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 ser vice , 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

“Technolog y can act as a helping hand in suppor ting operators meet the demands of consumers Online booking systems and digital kitchen management tools, can help to automate ser vices that would otherwise be time consuming or laborious for staff, allowing them to focus on the most impor tant 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 Technolog y 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 ever ything right all of the time , but the best ones turn problems into solutions and negatives into positives ”

How Much Is Your Used Cooking

project involves the supply of fresh cooking oil to the Sikh Temples for use in their Langar kitchens

competitive prices and collection of the used cooking oils by private equity backed Lifecycle Oils As par t of the agreement,

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

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

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

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

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

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

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



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

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

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

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

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

food and plastic waste

As the foodser vice industr y continues to throw up unexpected challenges, it s impor tant for operators to have a set of tools and processes they can rely on That’s why Speedwrap Pro is a must for any kitchen looking to reduce its overall environmental impact and improve efficiency For fur ther information visit https://wrapex com

bin means you ’ re leaving money on the table
set out to solve when we designed our new Speedwrap Pro dispenser Like its predecessor, it cuts precise lengths of cling film with a simple press on its lid, streamlining the wrapping process while also minimising the amount of cling film that is wasted If you ve ever spent precious time wrestling with a box of cling film tr ying to get the integral cutter to make a clean cut, you ll understand how that time can add up quickly, spilling over into the rest of the kitchen processes No more sogg y serrated cardboard edges and twisted, ragged lengths of cling film – just quick, clean cuts ever y time That’s Speedwrap Pro All dispensers are made in the UK, significantly reducing carbon footprint during the manufacturing process The Speedwrap Pro 300 and the larger Speedwrap Pro 450 model feature several upgrades that emergered from our understanding of the fine balancing act between
However, on par
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,
22 CLH Digital Issue 212 Fats, Oils and Greases (FOG s) are used and produced in the cooking process To the catering industr y and food manufacturers, they were long considered a valueless waste product To the water authorities they are considered a noxious substance that dramatically increase the costs of maintaining the sewage networks To the Environmental Agencies they are a source of pollution in the waterways they are tasked with looking after Recent changes in environmental attitudes and the push for net zero carbon emissions have seen the increasing use of these waste FOG’s in alternative fuel production and have moved FOG’s from waste to an additional revenue stream for the catering industr y The increase in value of these FOG’s is evidenced by the increasing problem of used cooking oil theft from catering establishments One estimate suggests that this could account for a fifth of all used cooking oil This increase in value is driven by legitimate industr y demand as alternative fuel sources become mainstream One of those businesses has recently been showcased in Birmingham, with a joint project involving leading grease recover y unit manufacturer Fatstrippa, Lifecycle Oils, Severn Trent Water and Gurdwara Aid, a chari-
Sikh community
they are supplied with free installation and ser vice of Fatstrippa Grease Recover y 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 industr y in the coming months So how much is your used cooking oil wor th, probably more than you think! Call 020 7207 7713, Email info@fatstrippa co uk or see the adver t on page 2
table enterprise of the
Oil Worth?
and restau-

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 (CC A) appears skewed against the ratepayer : with many businesses now seeing their Challenges struck out, often on a technicality according to business rates exper ts 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 par t 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 CC A in the first place- the amount of detailed information businesses now need to provide means that most have to use professional rating sur veyorsColliers says this level of rejection, often on a technicality, is unacceptable and shows how arduous this system is becoming for ratepayers

Latest CC A stats for the 2017 list, also repor ted 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 star t 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, fur ther reveals that there are 3,890 new 2017 ” incomplete” cases, where in most cases the ratepayer will have no fur ther recourse to appeal

“The VOA’s lack of progress in resolving these high appeal numbers together with the numbers it has struck out, should cer tainly 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 cer tainly not a fair two-way system” says John Webber Head of Business Rates at Colliers

Webber continued, “Given the worr ying 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 adver tising hoardings industr y 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 CC A 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 star t 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 ser vants 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 tr ying 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 tr ying to appeal their rate bills ”

Beer From Independent Breweries Returns To Pre-Pandemic Levels

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

Demand for local, independently brewed beer in the UK is strong, with independent brewers repor ting production volumes up by four teen percent, meaning they have returned to 2019 volumes again The shor t-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 tr ying to sur vive rather than thrive , so whilst there are many positives signs highlighted in the repor t, for now it’s cautious optimism ” Andy Slee SIB A Chief Executive

The SIB A Independent Beer Repor t highlights 43% of independent brewers citing ‘ sur vival’ as their top priority though this is significantly down (-20%) from 2023 where a majority of 63% were just tr ying to survive

Another red flag for the beer industr y are the figures showing just 30% of 18-24-year-olds ever drink beer falling behind wines and spirits and almost a quar ter of consumers (24%) say they never visit their local pub The repor t also tracks brewing trends such as which beer styles breweries are producing – most notably lager has continued its rise up the char ts to number 4 this year with 56% of independent brewers now producing a craft lager, up +5% on the 2023 year ’ s sur vey and the biggest growth categor y for 2024 Also on the up is non-alcoholic beer, with a +2% growth taking the number of breweries now making an alcohol free

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


Food Waste Dryer Slashes Hospitality Food Waste Costs

Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationar y pressures In addition, new legislation will add fur ther cost pressures The Environment Act 2021 bans food waste going into general waste and down the drain in disposal units, so you’ll need separate , additional wheelie bins So where can you cut costs and increase profits without cutting ser vice and putting off customers? One answer is in waste disposal and in par ticular food waste disposal If you can reduce your food waste wheelie bins your bills will go down The Eco-Smar t Food Waste Dr yer is taking the countr y by storm saving catering and hospitality owners around 80% in food waste disposal costs Hotels restaurants and hospitals have all taken advantage of the easy-to-use technolog y which has been in the UK for over ten years now The concept is ver y simple: you load the food waste throughout the day and turn it on at night when it’s full The machine extracts the water from food waste , (typically about 80% of the weight) overnight, leaving a dr y powder, only 20% of it’s former weight and volume , a fraction of the original wet food waste Simple and effective Six models from 20kg to 350kg daily capacity take all types of food waste so even small premises can benefit It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off “The new legislation will add costs This machine will reduce your costs It’s also a hygienic solution which ends the headaches from vermin and pests of food waste in bins and compactors ” said David Boyd from Eco-Smar t For more information and a brochure go to or call 01522 692888
24 CLH Digital Issue 212 A new repor t 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 SIB A Independent Beer Repor t 2024 New sur veying data of hundreds of independent craft breweries forms a key par t of the findings in the SIB A Independent Beer Repor t 2024, which also features industr y analysis and commentar y, as well as specially commissioned consumer research
growing market ” Andy Slee , SIB A Chief Executive 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
member s are repor ting beer production volumes up +14% since our last repor t, over tak ng pre- pandemic levels for the fir st time , with cask volumes up +10% year-on-year • 65% of SIB A member s say they have made positive steps towards becoming more sustainable in the last 12 months
Despite repor ted doom and gloom, and some high profile casualties , we have only 1% fewer brewer s in the UK today than we had a year ago 55% of beer consumer s now dr ink local craft beer, up from 47% who said they drank it in our 2023 YouGov poll This puts it level with the 55% who dr ink global lager • Although 43% of SIB A member s cite “ sur vival” as their main pr ior ity, this is down -20% from 63% last year 5 CAUSES FOR CONCERN • 43% of SIB A member s c laiming “ sur vival” is their main pr ior ity is still way too high • Only 30% of 18-24-year-olds EVER dr ink beer, falling behind wines and spir its , and almost a quar ter of consumer s (24%) say they NEVER visit their local pub Distr ibution of independent Br itish beer in tied pubs falls woefully behind the atent demand for it • Access to finance remains a c hallenge and is stifling fur ther growth • The average se ling pr ice for keg beer in to the on-trade has r isen only +6% since 2019, and some routes , suc h as wholesale , have actually seen pr ices fal

Spending On Restaurants Slows In April But Consumer

Confidence In Finances Reaches 28-Month High

Consumer card spending slowed to 1 6 per cent growth in April, down from 1 9 per cent in both March and Februar y, 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, enter tainment and international travel

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 propor tion making the effor t to cut back on discretionar y spending (49 per cent) Of this group, the majority are spending less on

out and ordering takeaways, both at 54 per cent respectively One in four (24 per cent) say they are cutting back on

or drink subscriptions

In an effor t 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

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 propor tion (57 per cent) saying they are concerned about this trend A quar ter (25 per cent) of Brits said that if an

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 countr y 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

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 countr y 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

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 enter tainment (DJs and live music , for example) Late-night refreshment would only be extended in premises also licensed for on-sales of alcohol

“In summar y, 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 par ticipating, 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

James Anderson par tner 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 Temporar y Events Notice to give them the licensing permissions required ”

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

C AMRA Chairman Nik Antona said: C AMRA was pleased to suppor t 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

“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 C AMRA strongly suppor ts Creating a more responsive mechanism for licensing hours alterations would let pub-goers celebrate the full range and diversity of UK spor ting achievement – not just the men ’ s Euros 2024 ”


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

• Bar s should bop to pop (47%)

• Pop music in a pub (48%)

• Restaurants should add c hill out music to the menu (63%)

• Cafes should look to play c hilled-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

26 CLH Digital Issue 212
Something about spring and summer makes the season perfect for getting back into the dating scene , whether it’s the hot weather or the brighter evenings We conducted a sur vey to see how hospitality businesses can use music to enhance first dates and create a much calmer atmosphere The sur vey results give us insight into what music people want to hear on a first date Whether you ’ re a café or pub, there’s a genre of music suited to your venue that’ll create a memorable atmosphere for those ner vous first daters The sur vey shows that around 61% of people prefer there to be music playing in the background on their first date as it can help them to relax (64%) and reduce awkwardness (57%) as music is a helping hand for breaking the ice (42%) Music can be a great way to star t conversation with 33% agreeing it’s a good talking point and puts them in a much happier mood (34%) * Working with our neuroscientist Dr Julia Jones (AKA Dr Rock) said: “studies show that our brainwaves often synchronise to the music we hear This means that you can use slow, relaxing music to slow your brainwaves and enter relaxing brain states So, when the first date ner ves kick in, they can really let the music do the
customer loyalty with future visits See the adver t on the facing page for fur ther information
Spending on enter tainment 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
spending comes
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 propor tion (23 per cent) would seek out free alternative attractions, such as parks or certain museums, if dynamic pricing is in place Travel agents had another positive month, once again rising 7 1 per cent, as holidaymakers booked summer getaways However, hotels, resor ts 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 discretionar y 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 recover y 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 discretionar y expenditure , but
This rise in

The Rise of Pub Snacks: A Prof itable Oppor tunity

In the ever-evolving landscape of the UK hospitality industr y, where trends come and go one thing remains a steadfast companion to pub-goers: snacks Often overlooked but essential, pub snacks have emerged as a lucrative market segment, providing crucial suppor t to the licensed trade In this feature , we explore the significance of pub snacks, their evolving popularity, and how they present a unique oppor tunity for operators amidst changing consumer behaviours and the backdrop of a major spor ting summer THE IMPORTANCE OF SNACKS IN THE PUB SECTOR

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

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

in the UK Hospitality Sector

According to industr y data sales of pub snacks have experienced steady growth, with an increasing number of consumers opting for light bites or quick nibbles during their pub visits This trend underscores the impor tance of snacks as a revenue stream contributing significantly to the overall profitability of pub establishments While snacking is popular all year round, consumers look to the savour y snacks categor y during summer holidays and spor ts events when they can enjoy quality time with friends and family Comfor t is key when it comes to pub and bar food choices and stocking customers favourite flavours will heighten their enjoyment Snacks are an impor tant driver to increase out of home spend Snack sales in Pubs & Bars are now well exceeding pre COVID-19 levels and in

16bn and growing

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

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

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

The Perfect Snack for All Your Trade and Hospitality Needs

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

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

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

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

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

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


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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
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28 CLH Digital Issue 212
a 2023 repor t savour y snacks was wor
at +13
tunity for pub operators to capitalize on increased footfall and heightened consumer engagement During these peak seasons, traditional pub snacks witness a surge in demand, as patrons gather to cheer on their favourite teams while enjoying a selection of savour y treats TIPS FOR BOOSTING SNACK SALES To optimize snack sales and enhance the pub experience , operators can implement strategic measures:
Diver sify the Snack Menu: Introduce new and innovative snac k offer ings to cater to var ying tastes and preferences , inc luding vegan and gluten-free options • Promotional Bundles: Create entic ng snac k and dr ink bundles , encouraging customer s to explore different combinations • Enhanced Presentation: Visibility is Key Ensure your snac ks are vis ble! Elevate the presentation of snac ks through attractive ser v ng platter s or themed offer ings tied to major spor ting events • Seasonal Specials: Introduce seasonal snac ks or limited-time offer s aligned with spor ting fixtures , foster ing exc tement and boosting sales • Social Media Engagement: Leverage social med a platforms to showcase snac k offer ings , promote special events , and engage with customer s In an era defined by shifting consumer behaviours and economic uncertainties, pub snacks emerge as a beacon of oppor tunity within the UK hospitality landscape Their enduring appeal, coupled with the upcoming summer of spor t, presents pub operators with a golden chance to not only boost revenues but also foster lasting patronage By embracing innovative strategies and catering to evolving consumer preferences, pubs can transform snack time into a profitable venture while keeping punters engaged and satisfied one bite at a time

Cocktails and Spirits

A Twist on the Traditional – The Perfect Wine Cocktail

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

of yuzu

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

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


for a guilt-free sip!"

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

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

Great Experiences Start Way Before The First Sip…

If we were to say ‘Por t makes the perfect wine cocktail’ you might think we ’ ve got our wines confused – surely Por t is reser ved for Christmas? Por t wine is exclusively produced in the Douro Valley region of nor thern Por tugal, an area famed for its Mediterranean climate so, if you think about it, drinking Por t as a refreshing cocktail makes perfect sense – you wouldn’t want a warming drink on a hot day Visitors to Por tugal may have enjoyed Por t ser ved chilled as a delicious aperitif The traditional way is to pour equal par ts white Por t and tonic or soda water (or lemonade for a modern twist) in a cocktail glass and garnish with a slice of citrus (lemon, lime and orange are all good) Another super simple ser ve is to drink Por t chilled straight up in a white wine glass or a shor t tumbler over ice Not only do these make for refreshing drinks, Por t + mixer is a great alternative to gin and tonic And, as well as easy to make , margins are attractive with a ‘house’ bottle of Por t available at a relatively low price compared to spirit – and lower ABV Por t can also be a fantastic ingredient in mixed drinks to add depth, richness, and a touch of sweetness Indeed, Por t is often used in cocktails for several reasons: • Por t has a dist nct f avour profile that sets it apar t from other types of wine It is typically r ic h, sweet, and full-bodied with notes of r ipe fruit, spices , and sometimes a hint of nuttiness These unique flavour s can add depth and complexity to coc kta ls , provid ng a r ic h and indulgent taste exper ience • Whether it's a robust and fruity Ruby Por t or a mellow and nutty Tawny Por t, the ver satility of por t makes it a ver satile ingredient in mixology Th s var iety allows bar tender s to exper iment and create a wide range of coc ktails with different flavour profiles The sweetness of Por t can help balance out flavour s in a coc ktail, especial y when comb ned with other ingredients like citrus juices b tter s or spir its with higher alcohol content It adds depth and complexity without being overly c loying • Por t has a long-standing histor y and is often associated w th soph stication and elegance Incorporating por t into a coc ktai can evoke a sense of tradition and c lass , add ng a touc h of refinement to a coc ktai menu It can be a unique c hoice for those looking for someth ng beyond the usua spir its For more information on Lanchester Wines Por t and Wine selection please visit www lanchesterwines co uk 30 CLH Digital Issue 212
White Port and Tonic AKA the c assic Por tuguese aper t f Over ice pour : • 2 measure Wh te Por t Top w th tonic (around ½ bottle per glass) • Garnish with a s ice of citrus – lemon l me orange or a combination al work rea ly well If you ’ re not a fan of tonic soda water or lemonade also make refreshing alternatives Rosé Port Bramble Over crushed ice pour : • 1 measure Rosé Por t • 1 measure gin ½ measure lemon ju ce • ½ measure sugar syrup Fi l w th lemonade and garn sh with summer fruits The beautiful colours in th s cocktail make it perfect for Instagram! Pergola Introducing Our New Offerings Marg arita with Mint and Yuzu Embark on a flavor journey with our Margarita infused with invigorating mint and the exotic zest of yuzu Tequila and Tonic - Cinnamon and Vanilla Flavoured This innovative blend offers a delightful balance of flavors, providing a unique drinking experience that is both comforting and invigorating Hot on the heels of their successful new drink-in-a-can margarita, (which launched on World Margarita Day in Februar y) Pergola Drinks is introducing a second new drink: Tequila and Tonic The world's first pre-mix in a can Tequila and Tonic has been infused with the cosy warmth of cinnamon and the creamy sweetness of vanilla Pergola Drinks has been created by husband and wife team Rahul and Sheetal Mur thy The company is a cocktail creator with a focus on the premium market Sheetal said: Say goodbye to boring drinks! Pergola s unique flavour combos take the tequila experience to a whole new level "Say hello to the world's first canned Tequila and Tonic that's gonna blow your mind!
citrus It's fizzy it s allergen-free it s preser vative-free - and it's about to become your new favourite go-to drink whether you re chilling at home or hanging out at your favourite bar
Rahul said: "Margarita
Mint and Yuzu takes the tequila experience to a whole new level With a chill 5% abv, our cocktails are down for whatever - from lazy poolside days to wild wedding par ties "What s more , our cans are eco-warriors - no plastic sleeves here , just crush and recycle
our team is here to assist you ever y step of the way
are confident that our allergen-free preser vativefree fizzy tequila cocktails will be a hit at your establishment, providing your customers with an unforgettable drinking experience Cheers to success and innovation!
Transform your menu into a sensor y apothecar y with Flavour Blaster! Harness the power of scent to deliver mind blowing instagrammable drinks - treat your patrons to an experience they won’t forget Wow your guests with a theatrical aroma filled bubble garnish, perfectly paired to your menu Choose from over 20 aromas guaranteed to match ever y spirit, mixer and flavour combination! Our aromas can be used on any recipe - it’s the perfect way to add excitement to your no and low options or make your cocktail menu go viral! Reveal your cocktails from within our swirling gilded cloche , or encourage guest interaction with an immersive burstable bubble filled with their favourite scent Looking for something more unique? Stir up a frenzy with a flock of our hand blown Flamingo glasses, or shock your guests with our Electric Jellyfish glasses With a unique range of quirky drinkware , our collections are guaranteed to set you apar t from the rest However you choose to ser ve your drinks ser ve them in style with Flavour Blaster bespoke glassware The Flavour Blaster aroma gun is more than just an accessor y it’s a tool for success Enjoy viral marketing at your finger tips with a globally recognised garnish that invokes awe and wonder whenever it is ser ved Developed with operators in mind, choose quality with an industr y trusted brand - complete with a 1 year guarantee on all products for peace of mind For an impression that lasts, choose the original patented aroma gun today www flavourblaster com

Taking the Fear From the EHO Inspection


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

How to

Revolutionise Your Business's Allergy Management

have recently announced its suppor t for Owen’s Law - a campaign to mandate allerg y information on menus in restaurants and cafes in the UK

As it currently stands, there is only guidance in place to advise those in the food industr y to include written allerg y information on their menus It is not currently a legal requirement

Owen s Law aims to change the law by requiring restaurants to clearly state the allerg y information in all of their dishes

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

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

food outlets

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

Ser vices like Allerg y Menu can help restaurants, cafes and other food businesses small and large ensure they meet any new legislation and comply with the law using technolog y as a simple , easy and cheap solution

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

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

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

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

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

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

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

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

An on-site printing solution avoids these issues

To help business of

THE RIGHT TOOL FOR THE JOB One way to achieve compliance with Natasha s Law reliably and efficiently is by adapting your labelling processes Small businesses have historically opted to handwrite their labels, but these are time-consuming and risk poor legibility Pre-printed labels
an external
all sizes comply efficiently, integrated packages are available that bundle a label printer with easy-touse menu-management software These make it simple to keep your labels up to date as you make changes to your menu, and multi-site solutions are available for those businesses with more than one outlet
re looking for a compliant labelling solution, a Brother printer can help make it easy, whether as a standalone device or as par t of a turnkey menu-management system from one of our par tners
find out more go to
tunity to demonstrate their competence and secure that crucial 5 rating
Food Hygiene Rating Scheme (FHRS) relies on regular face to face meetings on the food premises which allows the EHO to see the facilities, ask questions and examine process, paperwork and general hygiene standards Dependant on the evidence available during the inspection, the EHO will score the premises in three key areas and the rating will be awarded based on these scores Environmental health practitioners are a valuable source of information and advice and can help a food business shift their operation from good to great The Safer Food Group have teamed up with a leading Environmental Health consultant to produce a comprehensive FREE training course to help food business managers assess their readiness for their inspection, available now from www thesaferfoodgroup com The course details the three areas of an inspection and how it will be under taken Learners are suppor ted by a comprehensive checklist that
any food operation, and they’re likely to agree that an EHO inspection provokes feelings of anxiety and sleepless nights But it shouldn’tfor establishments who audit carefully and have the right checks and processes in place , an inspection should be an oppor
secure a 5 rating uses a blend of video and written content to suppor t the learner throughout their training Businesses with SFG accounts can secure access to the free course for any employee with a learner account – adding even more value to our comprehensive food safety training por tfolio View the course and the whole por tfolio here: www thesaferfoodgroup com or call 0800 612 6784, info@thesaferfoodgroup com for more information FOOD HYGIENE RATING 0 1 2 3 4 5 VERY GOOD The Food Standards Agency (FSA)
32 CLH Digital Issue 212
Food Safety

Chef's Buyer's Guide

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

A New Oil Enters the Kitchen

Fylde Fresh and Fabulous

Introducing the new Alber t Bar tlett inspired by James Mar tin range , a chef's dream come true for elevating catering menus with convenience and high-quality ingredients This range celebrates the renowned quality and taste that has made Alber t Bar tlett a beloved homegrown brand in the UK LUXURY MASH: Crafted from single variety British Alber t Bar tlett Potatoes, this high-end restaurantquality mash offers a rich taste and silky-smooth texture that screams luxur y Packaged in 800g containers for por tion control it can be cooked from chilled or frozen without compromising on quality CLASSIC MASH: Made from British Alber t Bar tlett Potatoes this high-quality mash is perfect for ever yday meals With the same convenient packaging and cooking versatility as the Luxur y Mash, it ser ves as an excellent base for adding your own creative twist CLASSIC FRIES: Experience the perfect taste and crunch with these classic fries made from British Alber t Bar tlett Original Rooster potatoes Coated and fried to perfection, these gluten-free fries are consistently tasty and crispy, ideal as a classic side or as a base for additional flavors TRIPLE COOKED CHUNKY CHIPS: Indulge in the ultimate chip experience with these chunky chips featuring a bespoke batter for the perfect crunch Made from British grown Alber t Bar tlett Original Rooster potatoes, these chips lock in quality and freshness through freezing, providing a delightful side or a canvas for culinar y innovation SWEET POTATO FRIES: Delight your customers with sweet potato fries coated in a unique batter that delivers a crispy outer layer and smooth sweet inner flesh These fries offer a healthier alternative with the same attention to quality and freshness found across the Alber t Bar tlett range SKIN ON FRIES & TRIPLE COOKED CHIPS: For a rustic touch, tr y the Skin on Fries or Triple Cooked Chips made from British grown Alber t Bar tlett Original Rooster potatoes The skin-on feature adds texture and flavour while the triple cooking process ensures a perfect crunch and fluffy interior, ready to complement any dish on your catering menu Elevate your culinar y offerings with Alber t Bar tlett inspired by James Mar tin range , where convenience meets quality to create unforgettable dining experiences for your customers See the adver t on the facing page for details
Established in 2005, Fylde Fresh and Fabulous has fast become one of the UK’s leading processed potato vegetable and chip suppliers thanks to our exper tise in the field In those early days the Fylde Fresh and Fabulous team recognised the lack of consistency in the supply chain for manufacturers and food ser vice operators and addressed this issue by establishing a unique potato growing programme The result from this was a high-quality product for customers that provided a platform on which Fylde Fresh and Fabulous could build for the future Powered by potatoes! Processing over 1000 tonnes of vegetables each week, the peelings generated through this process are used in our ver y own bio-gas plant! Vegetable peelings, balanced with whole crop silage and animal manure , produce sufficient gas to generate up to 1800KWe per hour of both thermal heat and electricity This energ y is used to power and heat our Preston site with the remaining expor ted back to the National Grid supplying enough power to run over 1000 homes in the local community Triple FFF Chips remain at the hear t of all we do Since the star t of Fylde Fresh & Fabulous way back in 2005 we have supplied chip shops throughout the countr y with fresh chips and this supply remains ver y much at the hear t of our business today We grow more than 15 000tn of potatoes each year and select the finest quality and best tasting, UK grown Red Tactor approved potatoes when producing our chips through our BRC accredited facilities Ever y batch of Triple F Chips undergoes rigorous quality checks prior to leaving site , ensuing we offer consistent quality tasty fr ying chips day in day out Par tnering with a broad network of distributors allows for us to supply you with our freshly prepared and cut chips, wherever you are in the UK We have recently also made it even easier to order our chips having opened our own online shop to ser vice customers in areas where we continue to expand our distributor network If you would be interested in finding out more about FFF, par tnering with us as a distributor or would like to discuss your fresh chip requirements in more detail please contact our sales team directly on 0113 5136875/ sales@fyldefreshandfabulous com / Although Sunflower oil is a popular and well-regarded oil, it has a cousin, ‘High Oleic’ Sunflower oil that is less well known and vastly different This new oil is impor tant because it has proper ties that will be of interest to professional cooks It is high in Oleic Acid, also known as monounsaturated fat (Omega 9) which is also the main fat in Olive Oil
is not just about health though High Oleic Sunflower Oil is par ticularly resistant to Oxidation (breakdown) and so will perform significantly more fr ying cycles in a busy kitchen
trials have proven that the oil will outper-
even a rugged Palm Oil and easily surpass a rapeseed or soya medium It can also be filtered cold and more cycles mean less downtime for the friers High Oleic oil is stable in high temperature cooking and has a high smoke point which degrades more slowly than cheaper oils
the oil is strong it means that even with a modest premium price , it saves money and waste , so you are effectively increasing the quality of your ingredients and cutting costs at the same time The oil is a great alternative to rapeseed as there are now calls to reduce the amount of Rape cropping as it is less sustainable than Sunflower crops, which are naturally resistant to insects and as a regenerative crop need less nitrogenous fer tiliser It is the most sustainable oil
Oleic Sunflower Oil was once the preser ve of food manufactures who prized the resilience of the oil, but it is now available wholesale from Flavoil, who introduced the oil to the UK trade and its distribu-
For more information please feel free to contact Mar tin McHugh on mar tin m@flavoil co uk There is more information on
Issue 212 CLH Digital 35

Chef's Buyer's Guide

Taking a Closer Look at Seafood in the Foodservice Sector

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

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

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


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

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


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


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


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

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


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


1 Engage younger consumers to broaden the consumer base

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

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

4 Explore oppor tunities to diversify with


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

36 CLH Digital Issue 212
por table snacking options or expand menus for fish and chip shops
Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option
navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging oppor tunities to ensure sustained success Want to dive deeper? Read the full repor t at www seafish org/insightand-research/seafood-in-foodser vice-data-and-insight
WHO IS ATLANTE? We develop, source , manage & distribute private label and branded food, wine & textiles We delight in connecting retailers in the UK and Ireland with our fantastic network of regional Italian producers Whether your needs lie in food ser vice products, private label, impor t/expor t, or brand creation, we can help THE ATLANTE METHOD Our exper t cross-functional team works on an end-to-end process basis with you, to develop tailor-made products for your specific requirements, from brief to basket Atlante is unique as we are neither an agent nor broker We are a value-adding link between retailers and producers We are totally independent and do not represent producers so are able to use our exper tise to identify the producers best suited to meet your needs We simplify the process and help you to do more with less and in in doing so we save cost, we save time and we save effor t THE PEOPLE BEHIND ATLANTE We are a dynamic and international team of professionals We operate all over the world through a network of producers and our international staff Our headquar ters are located in Bologna, in the hear t of the Italian Food Valley whilst a dedicated team is based in London suppor ting our UK customers and par tners We bring together the best of Italy and UK, whilst also working globally For all enquiries and to discuss your brief with us today, please contact: uksales@atlanteuk co uk Or check out our website here: www atlanteuk co uk

Chef's Buyer's Guide

Carpigiani Shares Recipe For Sweet Success With New Soft Serve Consultancy

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

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

Our Carpigiani consultants will show you various techniques and accessor y recommendations to help put tailored twists on your soft ser ve and shake products and explain how these ideas can be developed using different flavours, ingredients, textures, and colours to create a solid business strateg y to help develop your desser t and drink menus This brand-new initiative is set to leave attendees feeling confident and inspired to shake up their menus using insights from Carpigiani UK’s development chefs

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

understanding successful retail concepts to profitability targets and expected sales flow

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

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

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

Follow us @CarpigianiUK

LittlePod - The Campaign for Real Vanilla



we are delighted that so many young people are using LittlePod products Educating future generations of chefs remains high on our agenda and at Colchester Institute , patisserie teacher Stephanie Conway is helping spread the word

Discover Bidfood's 2024 Food and Drink Trends

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

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

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

great scope for chefs to be creative and have fun when planning their menus for 2024 68% of consumers find British fusion appealing, with over a third (35%) feeling this is because it bridges the gap between the exciting flavours of global cuisines and the safer ground of familiar British classics Tr y mixing up your Sunday

British Fusion is one of the trends which allows

We have to teach these kids not just how to use vanilla but also what it is where it s from and why it matters,” Stephanie said “The ethical side is impor tant and we must teach the students about sustainability If we don’t they’re not going to go into their own kitchens and educate their staff in the future LittlePod is the only vanilla we use We get through tubes and tubes of vanilla paste and we love it The consistency is perfect and the tube is great You can squeeze ever y last little bit out, which is something we always do here I’m always stressing to the students that it’s impor tant to use real ingredients and nothing is better than LittlePod ” Janet Sawyer MBE BEM, LittlePod’s founder and MD, has given numerous talks at the Michael Caines Academy, whilst Joe Mann, our former marketing manager, is now inspiring his students as Head of Food and Nutrition at

Cleaning and Hygiene

Cleanliness is Always in Season Independent


roasts, English breakfasts and even desser ts such as crumble with interesting global flavours
suppor t with the unveiling of these trends, Bidfood has launched its 2024 interactive guide , designed to help operators navigate the changing market and consumer behaviours, adapt their menus and fully explore the latest cuisines and flavours taking hold of the industr y The repor t also comes with a range of useful suppor t tools, including new additions to the trends video series expanded web content tasty new recipes and much more For a look at the trends and to download the interactive trends guide head to their website: www bidfood co uk/food-and-drink-trends-2024
LittlePod launched in 2010, we discovered that even some of the best chefs in the business did not realise that vanilla was the product of an orchid
became clear that there was a need to educate cooks about real vanilla as opposed to the ar tificial alternatives that had become so prevalent
prompted us to initiate our Campaign for Real Vanilla – a mission that continues to this day
teen years later, having inspired countless professionals to keep it real in their kitchens,
last summer
King’s Award
enthusiastic advocates
top chefs
30 Swiftclean, the nationwide-based air and water hygiene company, has recently launched its new Kitchen Extract Auditing ser vice It has been developed primarily to suppor t Facilities Management companies
College in Taunton Joe
cohor t to LittlePod’s base in East Devon for
’ s
presentation With
still at the forefront, and with such
we re
that the
of the future will keep it
for years to
www LittlePod co uk or see the adver t on page
when they take on
new multi-site contract
the work to the required standard As a member of the BESA and the Ventilation Hygiene Elite Scheme , Swiftclean has the experience and qualifications to carr y out these audits and ensure that they have been completed thoroughly and competently following the TR19® Grease specification TR19® Grease is issued by the BESA (Building Engineering Ser vices Association) and is widely accepted as the leading source of authority on kitchen extract system hygiene Our audit repor ts include a summar y of the overall condition of the extract system with photos They will detail the grease thickness levels before and after the clean and, if there are any inaccessible areas they will make recommendations as to how to resolve these issues More and more insurers are now insisting that systems are cleaned to the TR19® Grease specification It is impor tant for you to check your policy as there will be a possibility that you may not be paid out in the event of a fire if you cannot provide clear evidence of your compliance with TR19® Grease Swiftclean, as a member of the Vent Hygiene Register, is also a leading provider of exper t cleaning for kitchen extract systems routinely providing clients with compliant systems www swiftclean co uk See the adver t on page 34 for details
a new facilities management team takes over the running of a new multi-site contract, they may, as par t of that contract be required to make sure that the current specialist cleaner of the
extract systems is carr ying out
38 CLH Digital Issue 212
Please mention the Caterer, Licensee & Hotelier News when replying to advertising Practising good hygiene maintenance is crucial for creating a safe and sanitar y environment for facility users in the hospitality sector Consistently implementing proactive cleaning measures helps to reduce the need for intensive deep cleaning, allowing facilities managers to allocate resources more efficiently By preventing the entr y of dir t into the building, the accumulation of unwanted debris inside can be reduced by up to two thirds, maintaining high hygiene standards A key way businesses can ensure hygiene maintenance is upheld is through selecting the right product for the job The Kärcher Puzzi 8/1 spray extraction cleaner is a product that is renowned for its exceptional cleaning performance and efficiency This compact machine effectively sprays cleaning solution deep into textile fibres, dislodging dir t which is then swiftly removed through back suction Its rapid dr ying capability ensures that textile surfaces can be promptly reused helping to increase efficiently and decrease safety risks For facilities prioritising operational efficiency steam cleaners like the SG 4/2 Steam Cleaner from Kärcher, offer a compelling solution Featuring onboard water tanks designed for continuous operation these steam cleaners minimise downtime , enabling cleaning teams to work uninterrupted for extended periods In today’s environment where businesses face increased scrutiny regarding cleanliness and hygiene all venues must show close attention to their cleaning practices From product selection to staff training and investment, prioritising hygiene is essential for achieving business success Kärcher Professional allows facilities to prioritise cleaning and hygiene with high performance efficiency with a vast range of products available www kaercher com/uk
Kitchen Extract

Cleaning and Hygiene

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

Better Cleaning Means Better Productivity For Hotel Managers

In some ser vice industries cleaning is a necessar y byproduct of other activity However for hotel managers it is par t of what makes your front-of-house impression from your foyer to your bar restaurants and rooms In any case , good hygiene takes time and resource to get right But can better cleaning lead to better productivity? The simple answer is yes - by investing time in creating better cleaning practices and equipment you can keep staff moving forward throughout the workday to reduce lost time For example Tork Xpress® Multifold hand towel refills are 50% compressed enabling dispensers to hold twice as many towels to ser ve twice as many customers before requiring a refill With a simple upgrade you can save your staff time refilling and save valuable time for your end user This improves the overall efficiency of the business to help you offer the best possible experience to guests Additionally by designing the hand towel dispensers to only provide one towel at a time , Tork is helping to reduce waste , so businesses get more from less and reduce environmental impact For hotel managers, maintaining a clean space for guests is pivotal and can be the difference between a guest returning or not Fur thermore with social media and public reviews becoming ever more commonplace hygiene is a key factor in ensuring the hotel s reputation is upheld For more information on our hygiene solutions, visit www tork co uk Reckitt Pro Solutions are proud to be presenting at Interclean 2024 (14-17th May) and will be bringing their por tfolio of internationally recognised cleaning and hygiene brands to Stand 403 in Hall 11 Reckitt Pro Solutions will be bringing the latest research results information and best practices for cleaning and hygiene in commercial spaces and demonstrating the role efficient and effective products have in helping create cleaning and hygiene protocols that suppor t stronger businesses Jonathan Weiss, Commercial Director for Global Business Solutions EUANZ at Reckitt Pro Solutions, shared his excitement for the event and the oppor tunities that it presents: “Interclean is one of the most significant dates in the calendar, and it presents an oppor tunity for us to deliver the latest hygiene research and thinking as well as talk to businesses about the cleaning needs of their spaces along with the hygiene needs of staff and customers ” “In addition to our VIP lunch workshop, we will be at stand 403 consulting with attendees and discussing how to strengthen businesses through efficient and effective hygiene and cleaning protocols At the stand Reckitt Pro Solutions will be demonstrating how their exceptional hygiene solutions help create stronger businesses Alongside Dettol and Sagrotan the Finish Professional range will also be a key focus Specifically formulated for professional dishwashers The Air Wick range will also be on the stand at Interclean 2024 Products on show will include newer additions such as the award-winning Air Wick 24/7 Active Fresh which is the brand s first aerosolfree automatic air freshener and has a 95% naturally derived formula free from dyes and propellants See the adver t on the facing page for fur ther information or please visit uk reckittpros com Please mention the Caterer, Licensee & Hotelier News when replying to advertising 40 CLH Digital Issue 212

Products and Services

A Real 90s Classic: Nostalgic RTD Returns to Pubs and Bars

Already available in a variety of independent venues across the UK, the RTD is readily accessible for listing in on-trade stockists as well as wholesalers

Global Brands, the leading independent ready-to-drink exper t, has announced the relaunch of its popular 90s RTD, Reef

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

Perfect for summer sharing occasions and with an ABV of 3 4%, Reef combines a real fruit juice base with vodka, for a taste like no other ; juicy, tropical and still chill It is set to be marketed as the ultimate nostalgic RTD beverage , stirring up


Exclusive Elegance and Quality by Design

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

Unlocking Sustainability With Hot Water

patented cask cooler beats all records for speed and efficiency in cooling real ales working in tandem with a modular and rather neat piping system which makes use of standard fittings from the likes of Wickes or Screwfix, Filton can ensure precise ser vice temperatures are delivered and at around only 10wh per cask,

42 CLH Digital Issue 212 Benefiting from Fracino's extensive research and development programme , world class engineering skills and state-of-the-ar t production technolog y, the Romano-R is a genuine fusion of style and luxurious quality Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture The Romano elegantly combines classic cur ves and retro styling with contemporar y materials and close attention to detail, ensuring a truly outstanding finish Featuring latest technolog y integration the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energ y efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability Our powerful combination of stylish design and creative technolog y enables discerning clients to choose a bespoke finish for their Fracino espresso machine Our exper tise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer s creativity and provide the finishing touch befitting the individuality of the exclusive luxur y restaurant and coffee bar Transforming the purely functional into an enviable work of ar t; that’s Romano! Fracino - +44 (0)121 3285757 or see the adcer t on page 13 CLEAN Linen & Workwear are one of the UK's most trusted laundr y companies They supply tailored workwear solutions provided by real people Their comprehensive laundr y network means they can ser vice customers throughout England and Wales providing chefswear workwear and linen rental ser vices Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements They offer a range of functional, non-restrictive , breathable chef clothing perfect for the modern commercial kitchen, ensuring that your people look smar t and are comfor table , boosting their confidence and productivity They offer various uniform options to suppor t the entire kitchen brigade , from Executive Chefs to Kitchen Por ters With their workwear rental ser vice , you can say goodbye to the hassle of purchasing storing and maintaining chef and kitchen uniforms Instead enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with ever y wash Deliver y is free and there are no hidden charges; contracts even include repairs Each item of clothing can be branded and tailored to the wearer with logos and embroider y Their managed ser vice prevents issues compiling when supplying your team with work clothes; a convenient locker valet ser vice helps distribute and store uniforms, and they tackle minor repairs early to extend the ser vice life of a uniform Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective With CLEAN's workwear rental and laundr y ser vice , business owners can focus on what matters most running their business while CLEAN takes care of the rest To find out more visit: www cleanser vices co uk or see the adver t on page 3
Sustainability shouldn’t be difficult But with ever present energ y demands leisure and hospitality organisations are potentially significant contributor to UK carbon emissions However, as a sector, it has been one of the first to lead the charge in sustainable practices Activities such as responsible sourcing of ingredients through local suppliers has become a familiar activity for many businesses, defining a brand and encouraging engagement from new customers who are increasingly aware of, and seeking to par ticipate in collaboration with brands which empower them to make eco-conscious choices more easily The existence of such sustainable culture is par ticularly advantageous when addressing the more challenging technical challenges of addressing sustainability within our buildings Water heating – which alone can account for anywhere up to 30% of overall daily energ y demands – is inherently more complex and expensive in the commercial sector as regulations are more exacting to ensure the safety of staff and customer alike Addressing the sustainability of inherently business-critical water heating is the most straight-forward and therefore cost-effective way to unlock energ y savings Working as a ‘closed system’ water heating is easier to upgrade without major structural changes, the focus being on the plant room storage and heat sources whether gas, or preferably electric and renewables in the shape of air source heat pumps (ASHP) and/or solar thermal The renewables are deployed in a hybrid approach to provide low carbon pre-heat reduce the energ y demands on gas or more expensive electric , offsetting operational costs reducing carbon emissions and as a bonus avoiding costly scale buildup in hard water areas A well-designed water heating system will actively meet demands when required, minimising flow and return to avoid waste energ y When combined with hot water conser vation effor ts which can include low-flow showerheads or tap aerators, there is a real oppor tunity to cut wasteful energ y demands from a daily ser vice supply Such practical responses are eminently repeatable and ver y demonstrable , enabling capital investment in sustainability to be clearly communicated to both staff and customers, building trust and attracting the environmentally conscious Adveco can help your sustainability strateg y with hot water system metering, design and supply to maximise investment and minimise buildings works www adveco co or see the adver t on page 9 See the adver t on page 9 for details
A brand-new integrated range of products for cooling and keeping ales is being offered by seasoned ‘ale engineers ’ Filton Brewer y Products A newly developed and
the Spile Probe is a serious contributor to the decarbonisation effor t The new range closes a long standing industr y wide weakness in the products offered to those wanting a reliable and professional system for cooling and ser ving cask ales in out-of-cellar
01323 847386 or email sales@filton net www filton net or see the adver t on page 5 New Tools for the Professional Ale Keeper
situations, typically back bar dispense or beer festivals But this system goes much fur ther, learning from the days before cellar cooling and applying modern technologies There’s huge potential for energ y and cost savings in the cellar without any significant change to
ser vice routines” For more info call
memories of good times and carefree days and nights
became a fixture in bars offering a refreshing blend of
1990s For the last 4 years Reef has been the top-selling brand on online retailer Goodtimein co uk and now after a hiatus, Reef returns to the ontrade with a refreshed design, while retaining its classic flavour profile Jacob Barrett, Brand Manager at Reef, said “We’re seeing the impact that 90s culture is having for today s consumer, especially with the growth of our iconic Hooch brand We
its chilled vibes to venues up
down the countr y “It’s
ABV, to make the
ideal for summer drinking occasions ” To drive fur ther interest from stockists, Global Brands will execute an extensive marketing strateg y to suppor t Reef, utilising tactics including PR, social media and digital marketing activity, in a bid to land a major national on-trade listing Marketing Director at Global Brands, Matthew Bulcroft commented “Convenience alone is not enough to entice customers, they're also seeking an experience when they’re out drinking Reef offers a unique proposition that resonates with consumers ' memories of carefree summers and vibrant social gatherings in the 90s We aim to amplify Reef s presence in the on-trade sector, ensuring that bars recognise the value it brings to their RTD offering Global Brand’s wider por tfolio of RTD’s includes VK, Frankin & Sons, be , Hooch, All Shook Up, Shake Baby Shake , Kick Energ y, Lustre , Amigos Tequila Beer and TAKE Tequila For enquiries regarding Reef s availability and stocking oppor tunities, please visit:
introduced in 1998
orange and passionfruit that
of the
feel that Reef is perfectly placed to join the nostalgia revolution and bring
still the same great product that
but now at 3 4%
drink more sessionable , and

Kitchen Equipment and Fit-Out

Temporary Catering Facilities

Mobile Kitchens Ltd specialises in the hire of temporar y catering facilities and foodser vice equipment Ideal for events or to provide temporar y catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs Production Kitchens, Preparation Kitchens, Ware-washing Units, Dr y Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex Alternatively we can offer modular open-plan facilities usually for larger longer-term hires We offer a free design ser vice , and project management from concept through to deliver y and installation on site , plus full technical suppor t throughout the hire period So if you ’ re planning a refurbishment or need to cater for an event then why not give us a call and we ll be happy to provide advice and put forward a competitive proposal For fur ther information or to arrange a site visit, email: sales@mk-hire co uk or call us on 0345 812 0800, or visit our website: www mk-hire co uk
“Meiko already leads the market in terms of sustainability for rack transpor t dishwashing " says Meiko UK MD Paul Anderson "and Meiko has once again stunned the market by announcing massive savings on energ y and water which could not have come at a better time for UK caterers ” Meiko previously announced in 2023 running cost savings of up to 21% for its new MiClean undercounter dishwashers! ‘Maximising productivity with minimal staff ’ is our theme – ask us how a re-design can help boost productivity ’ • Up to 21%* energ y and up to 38%* water can be saved (* compared to the previous model KM 280) thus reducing operating costs The UPster K range is what Meiko calls its ‘restaurant’ dishwasher because UPster provides top-quality cleaning with minimum space requirements The theme of this year ' s HRC stand is helping caterers combat staff shor tages Meiko's dishwashing specialists explain how using sound design ergonomics and clever accessories such as tabling and sor ting stations are vital to maximising productivity with minimal staff UPster K comes in a choice of lengths giving caterers precisely the dishwashing capacity needed, from 120 racks per hour to 150, 190 and 210 There is maximum flexibility for dishwash design because UPster K can take a variety of shapes using powered exit and entr y cur ves, tabling and sor ting racking Heat recover y systems come free with UPster K because they are built in at the factor y Given sufficient air changes no direct exhaust air connection is usually required because heat recover y effectively manages air quality Award-winning customer ser vice includes commissioning always by Meiko At a time when operators are looking for guaranteed hygiene , combined with maximum economy and improvement to staff working conditions – the steamfree UPster machines provide the most sustainable rack transpor t choice MEIKO Announces 38% Less Water, Detergent, Rinse Aid and 21% Less Energy Consumption on Upster Rack Transport Dishwashers
Issue 212 CLH Digital 43 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Kitchen Equipment and Fit-Out

Fridge Seals Direct

Hot Wastewater Pumping – The Problems and the Solutions!


Caterquip Ventilation


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

strong relationships with

Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year
dynamic facility
best kitchen
email: info@caterquipventilation co uk Reliability is absolutely essential for busy commercial kitchens This is especially true when pumping hot wastewater from equipment such as pasta boilers glasswashers dishwashers, combi ovens and even sinks with Zip taps The Problem:
all wastewater pumping systems utilise submersible pumps, these are generally only designed for pumping wastewater at nominal temperatures of 35°C The Solution:
wastewater coming from a system that regularly discharges hot wastewater a submersible pump rated for continuous use is therefore essential
many years of testing
development, one range of pumps has become the benchmark for reliable hot wastewater pumping These are the Jung Pumpen 730HES (10m closed valve), or for higher discharge requirements, the 1030HES (12 5m closed valve) Due to their internal shaft seal design, specification and choice of construction materials these pumps are reliably rated for continuous operation at 90°C , meaning that they are specifically designed for hot wastewater These unique pumps can be used as par t of an automatic hot wastewater pumping system and a number of different floor mounted tank designs and options are available These include the Pump Technolog y Ltd, DrainMajor (pictured) for single pump specification or, if a twin duty standby pumping system is required, the DrainMajor Duo and DrainKing The automatic star t stop is controlled by the pump ’ s own large , triangular, low-level float, which is external to the pump body and attached via a rigid float arm This design ensures accurate and reliable operation even when the incoming flow is turbulent or contains debris that could tangle or block conventual lead or tube float systems More assistance and technical advice is always freely available from the experienced Pump Technolog y Ltd team, who will ensure that the correct
They have
all leading kitchen equipment suppliers, and they offer a kitchen design ser vice to help you build your ideal kitchen Projects under taken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Cour t, The Truck Stop at Anglesey The
Hunstanton, Colleges, Schools,
Restaurants and Public Houses They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and
With extensive knowledge of manufacturing and installing
systems, they can help you design the
within the
available Call: 01926 887167, visit: www caterquipventilation co uk,
pumping system to meet the required discharge pumping parameters is specified for any application
Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals We fabricate for a wide variety of commercial fridge & freezers The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industr y and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals Otherwise , find your specific guides in how to identify, measure , install or maintain your fridge or freezer door seal Our
our commitment
providing a high-quality gasket
having to buy from the factor y allows us to have competitive pricing and fast turnaround time Tr y us out, order your door gaskets from us and discover a better way to do business We are here to help you www fridgesealsdirect co uk 44 CLH Digital Issue 212
reputation in the industr y along with

Kitchen Equipment and Fit-Out

Blue Seal Fryers and Oil Filtration Evolution Fryers and Filter Units The Premium Fryer and Bur ner System The ultimate solution for any catering establishment, perfect for pubs, hotels, restaurants, cafes and much more
Operators should consider when purchasing a fr yer and their oil the oil capacity against production rate , burner efficiency and recover y rate as well as a true cool zone in gas fr yers to help prolong the oil life Blue Seal V ray Gas Fr yers are our premium fr yer and burner system, which come at a higher price compared to some competitors’ gas models However the fuel efficiency, cost saving, performance and stainless steel high build quality far out way the additional initial cost to the operator Blue Seal produce high performance thermostatic controlled gas & electric fr yers Our Evolution range gas fr yers GT60, GT46 & GT45 have a premium feature benefit of all using our patented “V’Ray” burner system This system uses infra-red technolog y radiating the heat into the tank only heating the area of oil the baskets are sitting in This promotes incredibly fast recover y rates, high efficiency for limited fuel consumption provides a true cool zone in conjunction with the specially shaped tank The true cool zone prevents crumb and food debris that drops below the batter plates from continuous cooking and carbonising, which in turn helps prevent the degrading of oil quality This all achieves considerable cost saving for the operator with fuel and oil as well as time efficiency, producing the finished products Blue Seal also offer an additional Filtration units that give a fantastic solution to improving oil life , have great mobility and space saving features as well as powerful pumps & full stainless steel construction Moisture fatty acids and food residue contaminate cooking oil, spoiling fried food taste and causing the oil to smoke Blue Seal Filtamax removes impurities, quickly and effectively maintaining consistent high cooking quality and considerable extension of oil life The Carbon Pads remove sub-micron par ticles down to 0 5 microns – this is 100 times smaller than a grain of sand Daily filtering of fr yer oil using carbon filters can massively increase the life span of the oil creating large cost savings and create more consistent finish and taste to the food product
Seal (www blue-seal co uk)
Be ready for your inspections • Damaged fridge seals are unhygienic
Make your fridge more energy efficient with a good seal on your fridge
We provide custom seals for cold rooms, discontinued models, and units with no identification information
Next-day delivery service
Discounted prices on large orders WhatsApp, phone, and email support 07936807320 sales@fridgesealsdirect co uk fridgesealsdirect co uk Rational iVario by CEE Boil, fry and deep-fry with just a single cooking system Rational iVario by CEE You can boil fr y and deep-fr y with just a single cooking system Up to 4 times as fast and with up to 40% less energ y The iVario thus replaces numerous conventional kitchen appliances Such as the stove pots, pans, deep-fat fr yers, pressure cookers and bainmarie And in the restaurant, it is impossible to imagine the mise en place and à la car te without it Use the iVario to blanch, deep fr y or confit effor tlessly and in no time Thanks to the powerful heating system iVarioBoost, the oil is heated in record time and you can star t deep-fr ying immediately At the same time the temperature is regulated so sensitively and precisely, that even meat, fish or vegetables can be prepared using the confit method Call For the best prices in the UK on 01902 495634 Issue 212 CLH Digital 45 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Hospitality Technology

Facilities Maintenance Visibility,

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

Notts County FC's Fan Experience

If you want to build trust and relationships with your customers CardsSafe can help The system wirelessly and securely holds customers' bank cards while they run a tab As a result, staff can spend more time with customers, upsell and build valuable relationships Customers will also feel more relaxed knowing that their cards are safe The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab As a result, the technolog y not only protects against credit card fraud but also eliminates dine and dash and allows for checking the validity of bank cards The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obligations The wireless technolog y can be safely tucked away behind the bar, POS or ser vice station The units are easily installed, and the system does not capture data, so it never breaches GDPR CardsSafe helps pubs, bars and restaurants avoid losses, and it helps to increase profits That s why over 5000 venues trust CardsSafe to manage their customer food and drink tabs and leisure facility hires From Young's pubs to Hilton Hotels the London Golf Club Lord's cricket ground and numerous restaurants and bars utilise the CardsSafe system Timothy Young's Bar Manager explains "Average spend is up, and chargeback has vir tually disappeared after we installed CardsSafe , which really puts our customers' minds at rest " CardsSafe is affordable too Each unit contains ten card drawers that can be hired for just £9 95* per month In addition, each unit hire comes with customer ser vice troubleshooting and free replacement keys Additional units can be added at any time For more information please visit www.cardssafe .com In football, it's not only about the game; it's about creating a memorable experience for fans That's why clubs are continuously seeking ways to enhance matchday experience by reducing queues and providing more options for their suppor ters Notts County FC adopted an innovative strateg y to achieve this by installing a new bar inside a repurposed shipping container at their Meadow Lane stadium with the aim of improving fan experience and boosting matchday revenue To ensure seamless operations and efficient transactions at the new bar Notts County turned to MCR Systems, a leading provider of EPOS (Electronic Point of Sale) solutions INSTALLING A WINNING SOLUTION MCR Systems swiftly responded to Notts County's needs by installing eight cutting-edge EPOS terminals with the new bar These state-of-the-ar t terminals were equipped with interactive media screens and integrated payment devices, providing a robust solution to manage the bustling crowds during home games MCR Systems conducted thorough training sessions with the club's team to ensure a seamless transition and help the team maximise the functionality of the new system Notts County FC Nets Immediate Results The installation had an immediate and practical effect Fans enjoyed shor ter wait times and quicker transactions, significantly improving their matchday experience Encouraged by these positive outcomes Notts County FC decided to take fur ther steps to enhance their matchday offerings by expanding their par tnership with MCR Systems Notts County ordered an additional ten terminals from MCR Systems for two new sections in the away end of Meadow Lane These terminals were operational just in time for the Boxing Day fixture against Doncaster Rovers fur ther enhancing the stadium's amenities and revenue potential MCR Systems T: 0116 299 7000 E: enquiries@mcr-systems www.mcr-systems See the adver t on the back cover
with the Help of MCR Systems
Ostara Systems focuses on helping clients manage maintenance costs, especially in the F&B and Hotel sectors with clients such as Whitbread and Admiral Taverns The Ostara System establishes a culture of paying for completed work using automatic cost calculations based on contractor rates and time on-site The Ostara Mobile App validates engineers ' attendances to sites, while proprietar y Bluetooth technolog y can replace QR codes for more accurate data Fur ther cost control options include replacing fixed cost quotes with estimates based on agreed rates, time , par ts, and miscellaneous costs, acting as a ceiling for costs rather than a fixed amount This then works alongside the check-in and time on site processes cited earlier, resulting in the client only paying for actual time spent and par ts used Customizable authorisation rules allow for flexible approval processes, based on a range of conditions At all authorisation statuses there is functionality for spend value comparison to a budget However, it is clear to Ostara that it is not just client expenditure that proves costly, but also administrative labour An automated invoice validation process reduces invoice review time , while legislative compliance repor ting identifies actual compliance levels and PPM needs, based on what clients should have not just what they have Ostara s also has a built-in auditing process that allows clients to audit invoices based on specific criteria and sample size
one of the key applications and benefits of a C AFM system is client ‘buy-in’ to the process and world of maintenance Ostara’s self-ser Attention all hospitality business owners! Are you tired of dealing with poor WiFi that's costing you positive reviews and customer satisfaction? It's time to take control and enhance your venue ' s connectivity with Castra Solutions at your side Our team specializes in providing tailored Hospitality WiFi solutions IT Suppor t, and cutting-edge cybersecurity ser vices that are designed to elevate your business to new heights Picture this: a seamless WiFi experience that not only meets but exceeds your expectations We recommend that you say goodbye to outdated captive por tals and hello to alternative data capture methods that will keep both you and your customers smiling Our vendor-agnostic approach means we focus on finding the perfect solutions for your unique business needs, maximising your ROI ever y step of the way Don't let technolog y hurdles hold you back from achieving success Join forces with Castra Solutions and let our experienced IT suppor t team and cybersecurity exper ts safeguard your business while enhancing your customer's experience Our team is dedicated to providing personalised suppor t that caters to your ever y need From seamless connectivity solutions to proactive cybersecurity measures we are committed to helping your hospitality business thrive in the digital age Let Castra Solutions be your trusted par tner in leveraging technolog y to its fullest potential, ensuring a secure and efficient operation that leaves both your staff and customers impressed Say goodbye to connectivity woes and hello to a future-proof IT infrastructure that sets you apar t from the competition Elevate your hospitality business with Castra Solutions today! Reach out to us to schedule a consultation and witness firsthand how Castra Solutions can revolutionise the way technolog y empowers your hospitality business Embrace the future of connectivity with Castra Solutions by your side! hello@castrasolutions co uk 0300 124 5005 See the adver t on page 2 for details Castra Solutions - Wired and Wireless Solutions
with CardsSafe®
Avoid Losses, Increase Profits and Build Relationships
Cost Control and Improved Compliance 46 CLH Digital Issue 212 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Outdoor Spaces

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

Create a Cohesive Indoor and Outdoor Look

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements Whether you re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables MG Timber are the garden furniture suppliers for you Crafted from the finest Swedish Redwood, each piece is exper tly pressure treated to ensure longevity and protect against the elements Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather making them a reliable choice for any catering and licensing industr y outdoor space For full details about our vast array of top-quality outdoor picnic benches for sale contact us today We are also offering up to 15% off on commercial orders, please visit our website or call us on 01902 953166 See the adver t on the front cover Domestic & Trade Handmade Garden Furniture From MG Timber We create appealing and comfor table outdoor seating areas for your clients supplying ever ything required including:• planter s with real or faux plants • cafe banner s and restaurant screens • lighting • heating c lass c neon signage • parasols nstalled and repaired • lenticular bladed roofed shelter s tables and c hair s Our hardy planters are built to order using rot proof ar tificial wood planks This unique material is not only completely waterproof but is formed from UK factor y waste plastics and materials that would otherwise have gone into landfill They will last you countless years and are a genuine recyled investment From our workshops in Kent we deliver UK wide and are happy to visit and sur vey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done , all within your available budgets We firmly believe the better you look on the outside , the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture biz
Profit Having a cohesive indoor and outdoor look is a great way of encouraging your guests to make the most out of your outdoor space this summer It ensures that all areas of your establishment are welcoming to your customers and helps you to create a recognisable brand Woodberr y knows that your outdoor areas can look just as good and work just as hard as your indoor areas So, here are some top tips on creating a cohesive stylish and hardworking establishment USE SIMILAR COLOUR SCHEMES & MATERIALS Using similar colour schemes and materials throughout your establishment will help you create that cohesive look It will also help you to attract the right type of customers to your business which is great if you ’ re hoping to bring in people that will want to come back time and time again INVEST IN A SHELTER There are multiple ways you can use a shelter to elevate your outdoor space You could use it to extend your indoors out by placing it next to your building or create a freestanding shelter for a separate event space USE FURNITURE SUITABLE FOR INDOOR AND OUTDOOR USE Indoor outdoor furniture can offer you a higher level of flexibility as you can move your furniture in or out depending on where you need it most while giving you a cohesive look The best furniture for this would be pedestal tables and chairs However if you wanted a cohesive look without the need for flexibility you can invest in similar furniture throughout Woodberr y ’ s Discover y and Gabion ranges are great for this as they have indoor and outdoor versions of the products within the ranges, and they are as sturdy as they are stylish If you need have any questions regarding shelters or indoor-outdoor furniture the Woodberr y team are happy to help: Call 01926 889922 Email mail@woodberr
Café Culture - Pavement
Banners are an exceptionally effective tool for drawing crowds into your pub for spor ting events, turning a regular night into a bustling hotspot of fan excitement and camaraderie Here's how creatively leveraging banners can significantly boost your pub s appeal and bring in spor ts enthusiasts: 1 PROMOTE UPCOMING GAMES WITH VIBRANCY Use large , colourful banners outside your pub to announce upcoming spor ting events These banners can highlight key matches special game-day discounts, or viewing par ties With bold graphics and the logos of competing teams you'll not only capture the attention of passersby but also ignite the spirit of rivalr y and anticipation 2. CREATE A THEMED ATMOSPHERE Inside the pub banners can transform the space to reflect the fer vour of the games Hang banners of the teams playing in the upcoming matches to create a themed environment that resonates with fans This visual appeal can make your pub the go-to place for fans looking for an immersive gamewatching experience 3 HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS Custom banners can effectively adver tise special promotions, such as discounted drinks or game-day menus, exclusive to spor ting event nights Placing these banners strategically at the entrance or within high-visibility areas in the pub can entice spor ts fans to choose your venue over others 4. ENCOURAGE FAN ENGAGEMENT Encourage patrons to wear their team's colours by promoting a "Best Dressed Fan contest on banners This not only increases engagement but also fosters a lively, competitive atmosphere , making your pub an exciting place to be during major spor ting events 5 USE BANNERS FOR DIRECTIONAL SIGNAGE For larger venues, banners can ser ve as effective directional signage , guiding guests to specific areas set up for watching the games This can include different sections for fans of competing teams, enhancing the overall experience by catering to the tribal nature of spor ts fandom 6 CAPITALISE ON LOCAL PRIDE If your pub is in a city with a local team, use pub banners to show your suppor t for the home team during their games Local pride is a powerful draw and showcasing your pub as a suppor tive hub for the community can significantly boost patronage 7 SOCIAL MEDIA TIE-INS Use banners to promote your pub s social media hashtags or handles encouraging patrons to share their game-day experiences online This not only increases your pub's visibility but also creates a digital community of fans who frequent your establishment 8 ANNOUNCE POST-GAME ENTERTAINMENT Attract patrons to stay longer or come in after the game by using banners to adver tise post-game enter tainment, such as live music , karaoke , or a DJ This can turn game day into an all-night event, increasing your sales and patron satisfaction Implementing these strategies with banners not only elevates the gamewatching experience but also solidifies your pub's reputation as the ultimate destination for spor ting events By visually communicating excitement, offering, and community, banners can significantly influence spor ts fans' choice of venue , ensuring your pub is their first pick for enjoying the game Check out the online Banner Librar y at www hfe-signs co uk for promotional ideas for your pub!
48 CLH Digital Issue 212

Cinders ‘Classic’ Barbecue

Outdoor Spaces

Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique , patented design It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years The Cinders ‘Classic’ comes as a six-foot long double grill (TG160), or a half-sized single grill (SG80), with both running on LPG and offering incredible food output for the price of the energ y used The user-friendly grills are easy-to-light and powerful, getting up to temperature in around five minutes, to quickly feed a queue or facilitate an impromptu pop-up barbecue if great weather arrives Cinders’ production values are impressive - not only offering a warranty for commercial use , unlike cheap impor ted barbecues, but also built to ISO 9001:2015 standards The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue clean-down The grill merely needs to be left running for a few minutes to burn off residue , which is then brushed away or ejected Once cool, the Classic can be folded down and easily stored away To discover more call 01524 262900 or www cindersbarbecues co uk For a free quotation: 01943 851444 Outdoor Coverings, Upholstery and more for Hotels, Bars and Restaurants Updating your outdoor area can make a significant impact to your brand customer experience and profitability From pavements and roof tops to gardens and terraces, tapping into the potential of your premises is essential in today’s competitive market Here are our top tips on creating the perfect weatherproof indoor /outdoor living space 1. Get comfor table Let guests sit in comfor t on made to measure , quality upholster y Choose specialist outdoor foam and fabrics to ensure durability, and easy maintenance 2 Shelter from the elements: Awnings and shade sails protect your guests from heat and harmful rays and a strategically placed gazebo will provide shelter from the rain as well as creating a stylish outdoor event space Adding side panels makes it usable all year round giving you an adaptable extra room and excellent value for money 3 Embrace your surroundings: Use colour to make the most of what you already have Whether it’s a peaceful garden, or a vibrant busy street use it to your advantage to create a distinctive style and atmosphere Choose complimentar y upholster y and covering fabrics to make a statement that sets you apar t from your competitors 4 Branding: Align your brands aesthetics and incorporate logos and ar twork to your panels and awnings to promote brand recognition and loyalty from your guests and customers 5. Protection: Protect investments like outdoor kitchens, BBQ’s and furniture with tailormade covers designed to fit perfectly and last year after year At Canvasman Ltd, we specialise in designing and manufacturing bespoke outdoor upholster y and protective coverings for hotels, restaurants, and bars Call us on 01943 851 and quote ‘PROTECT’ FOR A 5% DISCOUNT. We can help you create a truly aspirational outdoor setting Visit our website for more www canvasman co uk 5 Ways to Create a Welcoming ‘Alfresco’ Space Whatever the Weather Outdoor Coverings, Upholstery and more for Hotels, Bars and Restaurants Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Issue 212 CLH Digital 49

Old Smokey –

Our passion is creating the best Barbecue , Smokin and Grillin Experience If you need a point of difference that delivers high levels of taste & exper t professionalism with a truly unique talking point – whether bespoke large scale celebration events, iconic street food deliver y at a festival or food focused market or indeed special corporate day tailoring all aspects of your needs day Old Smokey is your operator Our team is made up of highly experienced chefs who put flavour and fun customer focused ser vice first! With a 6ft long smoking chamber and a 2 5ft square Parrilla style grill to cook and lock in BIG flavours, Old Smokey sits on a Tri Axle Trailer that gives presence and the most incredible wow factor So, if your event demands and craves Slow & Low smoked Classic Americana moist Brisket, sticky Burnt Ends tender sweet pulled Pork and you need seared flashed cooked steaks, burgers and smoky charred loaded dogs -our imposing 12ft stand on and cook” rig is for you Old Smokey is based in the Derbyshire Peak District, but we are more than happy to discuss travel & suppor ting events that need our skill and one of a kind atmosphere in further afield locations Contact us to make your event super special: @oldsmokeyofficial e-mail andrewdaniels321@gmail com Mob 07842680653 Old Smokey – The BIG Pit Like No Other! Our passion is creating the best barbecue and smoked food for weddings, corporate events and private events. @oldsmokeyofficial andrewdaniels321@gmail com | 07842680653 www oldsmokey co uk
Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment oppor tunities The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12 50 per head equals £200 If you were to turn these 3 times a day that would equal £600 If we multiply that by a realistic 4 days of the week, you ’ re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum Assuming 50% gross margin the investment of 1 parasol could provide a profit contribution of £57 6k per annum, which is a welcome statistic in these economically tr ying times What’s more , our zero deposit leasing options allow for payments to be spread over 2-5 years So taking a 4mt X 4mt parasol with a moveable base import deliver y and fitting the monthly payment over 36 months would be £184 09 or the weekly equivalent of £42 98 As such, your potential R O I massively outweighs this no deposit figure What are you waiting for?! 01352 740164 www indigoawnings co uk enquiries@indigoawnings co uk "Can We Sit Outside Please?"
50 CLH Digital Issue 212 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Pit Like No Other!
Outdoor Spaces

Outdoor Spaces

Leading the Way in Table Numbers & QR Code Labels



New Stock Chair Ranges from ILF

www ilfchairs com email terr y kirk@ilfchairs com With the continuing success of the ILF Chairs website , 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholster y and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes A full range of table bases in metal and stainless steel are also kept in STOCK In addition ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use More STOCK ranges coming soon please check the website Their online website offers both indoor and outdoor seating and table solutions Divided into Contemporar y seating Boutique Lounge Seating Period Seating Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification Outdoor items offer a variety of colours within the same product style Enquiries can be sent to ILF directly from the website and they will reply within 24 hours ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site
Issue 212 CLH Digital 51 Brunel Engraving proudly stands as the UK's foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons Our investment in cutting-edge equipment and software underscores our dedication to meeting the increasing demand for personalised table numbers and QR code discs These meticulously crafted items ser ve as invaluable tools for modern establishments, seamlessly integrating technolog y into their ser vice offerings
utilizing our table numbers and QR code labels businesses can streamline operations and elevate customer satisfaction Guests can effor tlessly access menus promotions, and other per tinent information with a simple scan, eliminating the need for physical menus and expediting the ordering process At Brunel Engraving, quality is paramount Our ISO9001 accreditation ensures that ever y product meets
standards of excellence , reflecting our unwavering commitment to customer satisfaction Our reputation for reliability and superior craftsmanship is fur ther underscored by the continuous stream of 5-star ratings we receive on Trustpilot
addition to our signature rotar y engraving, we offer a comprehensive suite of printing and engraving techniques, including laser engraving, chemical etching, and various printing methods This diverse range of capabilities allows us to cater to the unique needs of each client, delivering tailored solutions that exceed expectations
large blue-chip chains to local privately owned establishments our table numbers and QR code labels can be seen installed across the UK Join countless satisfied clients in experiencing the Brunel Engraving difference Contact us today to learn how our solutions can transform your establishment s operations and elevate your guest experience T: 01275 871 720 E: info@brunelengraving co uk

Outdoor Spaces

Catering Equipment Ltd

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

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

Recycled Plasic Furniture

website www kangaboxuk com
are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products In addition Catering Equipment Ltd are also the UK s largest specialist supplier of European manufactured gastronorm containers ice cream containers sinks, hand wash and restaurant equipment See our extensive range of products on our website clickonstore net Catering Equipment Ltd are a family firm that has been trading for almost 30 years Our commitment is to our customers you are the most impor tant people in our business Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and wor thwhile experience Call the team on 0121 773 2228 now LeisureBench Ltd, is proud to announce its new RECYCLED PLASIC FURNITURE manufacturing facility Made from 100% recycled plastic , our new ranges are designed and manufactured at our new premises in Granthan using the latest technolog y From picnic tables to planters, the growing range of products are ergonomically designed for the commercial sector at affordable prices and most items come with a 25-year construction guarantee Introducing our new stylish side chairs available in several colours they are both comfor table and at a star ting price of just £99 45 +vat in black, they represent excellent value for money Our new website has automated muti-buy discounting Discounts star t at 5% for as little as two of the same product and up to 15% the more bought the more saved for exceptional value We believe we are the most competitive in the market Our in-house design team can design bespoke products for our clients and no job is too big or too small Customer ser vice is key to our success We welcome visitors to our factor y showroom at Old Wharf Road, Grantham, Notts, NG31 7AA LeisureBench W: www leisurebench co uk TEL: 01949 862920 We all want to see less plastic waste our products are not only made from recycled plastic but are also 100% recyclable , future proofing sustainability
52 CLH Digital Issue 212 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Outdoor Spaces

Sustainable Furniture

Sustainable Furniture is a Cornish family run business headed by Margaret Larson The company founded in 2007 comes from Margaret s many years of experience in furniture retail combined with a love for all things Sustainable Margaret star ted with a vision to exclusively sell products that are ethically and sustainable sourced Ensuring that throughout the supply chain, from sourcing of timber right through to deliver y in the UK, that ever y aspect of the business is conducted in the most ethical of ways Seeing obvious shor tfalls Margaret set about to readdress the balance with Sustainable Furniture Utilising her large knowledge of the industr y she went about procuring products sourced from forestr y protected by commissions These commissions prevent illegal logging from occurring whilst ensuring re-plantation does Logging when under taken happens in an eco-manner using techniques such as thinning to promote growth of the trees around it We also suppor t the removal of the roots of trees from previously illegally logged ground so that replantation can occur an essential under taking to create reusable ground Incidentally these now form our teak root tables Sustainability means more than just suppor ting the timber supply chain; we also suppor t the local communities to which this trade is their only source of income We ensure fair pay and equitable wages for these communities to allow them to flourish Closer to home in the UK we also suppor t Cornish manufacture from local sawmills using timber sustainably sourced from Devon and Cornwall, cer tified woodlands All our products be they indoor or outdoor are built to last This means that the investment in timber is not for a loss All our products are manufactured using traditional, tried, and tested methods which will ensure longevity, meaning less replacement and less timber needs to be used www sustainable-furniture co uk vicky@sustainable-furniture co uk 01726 884123/07878 851693
The battle for customers is tougher than ever but with recent research suggesting 40% find the pub garden their Ultimate Happy Place now is the time to make the most of your outdoor space and turn it into a haven for customers and a true talking point Whether it’s covering a terrace bar, expanding your seating area or providing a truly unique standalone outdoor experience our commercial awnings and Louvred roof systems can create a unique feature for your business and add not just a significant WOW factor but an area to be used again and again At Roché we offer award-winning retractable wallmounted and freestanding awnings from leading German manufacturers Markilux and Weinor, as well as the stunning Louvred Roof systems from both Renson and Weinor Our team of exper ts have over 20 years ’ experience in advising businesses on the right shading solution to suit a variety of outdoor spaces and can help you maximise potential revenue by increasing usable floorspace both kerbside and in any garden areas you may have All our products are made-to-measure and completely customisable to meet your exact requirements, with powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfor table while they enjoy evening meals or drinks For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your premises who may have otherwise walked by without noticing Our teams of engineers and sur veyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard Call us on 0800 060 8844 to arrange a free site survey or visit www rocheawnings com Increase
Please mention the Caterer, Licensee & Hotelier News when replying to advertising Issue 212 CLH Digital 53
Your Revenue with a Commercial Shading Solution

Design and Refit

Warner Contract Furniture

This year, Warner Contract Furniture , a Nor th-West-based contract furniture supplier celebrates 10 years of providing highquality commercial contract furniture to leisure and hospitality businesses across the UK Over the past decade , Warner Contract Furniture has collaborated with our customers & suppliers to deliver top-notch contract furniture at competitive prices We have built a loyal and trusting client base , setting the stage for continued exceptional ser vice in the years to come All commercial furniture from Warner Contract Furniture is meticulously tested to ensure maximum safety and commercial compliance This commitment to quality allows clients to have peace of mind knowing that their commercial furniture meets industr y safety standards and is designed to stand the test of time Whether you are planning a refurbishment or need quick replacements, Warner ContractFurn iture's exper t team can help you find the right furniture You can shop online for readymade commercial furniture to match your aesthetic or contactthe team for a completely bespoke order Offering a fully customisable ser vice , Warner Contract Furniture ensures clients receive the perfect furniture solutions for their hospitality or leisure spaces Contact Warner Contract Furniture Today If you ' re searching for a reliable contract furniture supplier or planning a refurbishment and need suppor t with commercial furniture , reach out to Warner Contract Furniture Call 0161 408 2390 email the team at sales@warnercontractfurniture co uk, or browse their extensive range of commercial furniture at www.warnercontractfurniture
In the competitive landscape of the hospitality industr y, finding reliable suppliers for high-quality contract furniture at competitive prices is essential for businesses aiming to optimise their budgets without compromising on quality Enter ReFurnishUs, a leading provider in the field dedicated to meeting the diverse furnishing needs of hospitality venues across the UK, from small independents to larger chains At RefurnishUs we pride ourselves on our commitment to offering a wide range of premium commercial furniture from table tops and bases to an extensive outdoor collection that will guarantee to refresh any space With hundreds of products in stock readily available for fast deliver y we ensure a seamless and efficient process, allowing businesses to furnish their establishments promptly and without hassle Our promise goes beyond mere price matching – we go the extra mile by beating any like-for-like quote provided by our competitors, ensuring our clients receive the best value for their investment In addition to unbeatable prices, we prioritise customer satisfaction, offering a no-quibble return and replacement ser vice in the rare event of any issues Our commercial-grade furniture , sourced from reputable suppliers with extensive industr y experience , is rigorously tested and cer tified to meet Crib 5 fire regulations, providing peace of mind to our clients With RefurnishUs, businesses can rest assured that they are investing in furniture that not only meets their functional needs, but also their budget requirements Contact us today to discuss how we can beat any like-for like quote and discover how we can help with all your furnishing needs www refurnishus com
54 CLH Digital Issue 212 ReFurnishUs Is Your Go-To Source for HighQuality Contract Furniture at Unbeatable Prices! Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Design and Refit

Celebrating 39 Years of Illumination Excellence: The Lightique Journey

In 1985, David Smith, along with two esteemed business associates, embarked on a mission to redefine the lighting industr y David a seasoned electrical contractor ser ving the commercial sector, grew increasingly dissatisfied with the subpar quality and delayed deliveries from suppliers Determined to set a new standard he founded Lightique Limited

From its humble beginnings, Lightique swiftly gained recognition for its unwavering commitment to quality and reliability The company ’ s initial focus on a small yet comprehensive range soon garnered acclaim As fashion trends evolved over the next five years, so did Lightique David ever attuned to the pulse of innovation, steered the company towards expansion and adaptation It was during this period that his sons, Gar y and Neil joined the ranks of the company Through rigorous apprenticeships under their father’s mentorship, they ascended through the ranks to become joint managing directors

Today, as Lightique marks 39 years of illuminating excellence , we reflect on the journey that brought us here Our success stor y is not merely one of growth and expansion but a testament to the enduring par tnerships we ’ ve cultivated with our most cherished asset: our customers

Mayfair Furniture

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


Experience the per fect blend of style, functionality, and innovation Discover our collection today and let us brighten up your space in ways you never thought possible

With over 39 years of experience of manufacturing and supplying the pub restaurant and hotel industr y we have something for ever yone We understand the how impor tant it is to supply on time and within budget

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

of our valued clients The Lightique saga continues, driven by a relentless pursuit of excellence and a steadfast commitment to ser ving your lighting needs Join us as we illuminate the path ahead, guided by innovation quality and a profound appreciation for our customers Together, let’s script the next chapter of the Lightique legacy a tale of brilliance , forged in the glow of shared success
out our website www lightique com to see some examples of what we can do Or drop us an email sales@lightique .com with your enquir y and we will do our best to help!
Mayfair Furniture will be celebrating 12 years this year of providing the UK s fastest and affordable commercial furniture Supplying all kinds of establishments from high end hotel chains to small local takeaways We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders We deliver to all areas of the UK Ireland & Europe We are not just a supplier ; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look That's why not only do we supply contract furniture , but when it's time for your establishment to go through a refurbishment we also offer a complete clearance ser vice We ll organise ever ything from a suitable time and date , professional clearance staff to remove contract furniture whether fitted or unfitted Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish 01733 310115 sales@mayfairfurniture co uk www mayfairfurniture co uk
Issue 212 CLH Digital 55
Please mention the Caterer, Licensee & Hotelier News when replying to advertising

MST Auctioneers Ltd

Tailor-Made Designed Seating For You Design and Refit

Welcome The Crowds With Flexible Furniture On Fast Delivery

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs We are members of The National Association of Auctioneers and Valuers (NAVA) For the past 25 years, we ' ve provided a unique disposal ser vice tailored to suit, liquidators, banks, receivers as well as private and corporate vendors We carr y out probate valuations and conduct complete house and commercial clearances We have the largest Auction venue in the South of England Our regular monthly Auctions occupy 45 000 sq ft of undercover space , selling over 2500 lots from 3 rostrums over two days We also hold regular Auctions ”On Site” and "On Line" See adver t on this page for fur ther details
Trent Furniture have a great range of chairs that can be delivered to you in super quick time Available in brown or grey easy-to-clean faux leather, the retro looks and high back of the Bremen Chair means it’s as at home amongst the traditional dark wood and leather of a traditional pub as it is in a modern bar Alternatively, the Hamburg Chair offers comfor table and flexible seating in vintage grey or vintage brown with its generous propor tions and stylish fluted back Or why not opt for the always popular Bella Chair, based on the iconic Tolix design and available in a large choice of colours ranging from mint green to silver? Thanks to its French café origins, Bella is stackable too! Poseur Tables are also a great bet if you want to create more space for your customers, and many of these are also available on shor t lead times The simple clean lines of the Chrome Pyramid Poseur Table means it offers ultimate leg room for those sitting around it and is super easy to clean Alternatively, the Alma Aluminium Poseur Table provides the ultimate in lightweight flexibility for use indoors or out
don’t forget our wide range of stacking tables such as the Square Stacking Table can also be delivered to you quickly
you need to cater for crowds
great furniture
fast deliver y (in as little as 2-3 days on some products), please call us on 01162 864911
fill in our contact form at www trentfurniture co uk
To find out more about these items and the other
we currently have available on
need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design ser vice Ever y week we build new tailor-made furniture up and down the UK working with owners to come up with design concepts for fixed seating booths and even bars and fixtures We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget Our ser vice provides a unique oppor tunity to make your establishment stand out from others and add additional comfor t for your customers We have been providing bars, pubs, restaurants, cafes, clubs and hotels with high-quality furniture and fixtures for decades We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joiner y new bars and full refurbishments or simply making stools for the front of the bar, or providing quality tables that last Our dedicated team are either timeser ved officially trained craftsmen or externally based professionals Got you interested? Let us give you a free quote or ask for professional advice We are available for a chat Monday –Thursday: 9 00 am > 4 00 pm and Friday: 9 00 am > 12 00 pm on 01422 839 690 If you prefer, email us at sales@askdrake .com and of course please visit our website www askdrake com to see some of our range and past work We are also available on Facebook and Instagram, so give us a follow!
Have you recently taken over premises, just
a change or
56 CLH Digital Issue 212 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Design and Refit

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

Restaurant Furniture Store

Restaurant Furniture Store , the leading UK supplier offering a wide selection of affordable and high-quality indoor and outdoor restaurant furniture Whether you ' re searching for restaurant chairs, tables, table tops, or table bases, we have the perfect options to suit your needs Our extensive range caters to various styles, from classic to contemporar y, ensuring that you find furniture that complements your establishment s aesthetic We understand the impor tance of affordability and good value , which is why our collection offers competitive prices without compromising on quality With thousands of products in stock, including faux leather restaurant chairs and laminate table tops, we are well-prepared to meet your immediate requirements We take pride in our commitment to next-day deliver y ensuring that you receive your furniture promptly And here's the best par t: we offer FREE deliver y to enhance your experience , making it even more convenient for you to furnish your space At Restaurant Furniture Store customer satisfaction is our top priority We strive to create a collaborative environment where we work together to bring your vision to life With our reliable and durable products, we offer a warranty to ensure your peace of mind Whether you ' re furnishing cafes hotels bistros bars or restaurants we have the furniture solutions you need Browse our online store , take advantage of our next-day deliver y, and enjoy the convenience of purchasing in-stock items or personalised made-to-order pieces See the adver t on the facing page for fur ther information or visit www restaurantfurniturestore co uk
At Nobis, we understand that exceptional ser vice is the cornerstone of any successful business That's why we go above and beyond to ensure your satisfaction ever y step of the way Whether you ' re browsing our extensive collection online or reaching out to our dedicated sales team you can expect nothing but the best Need assistance selecting the perfect pieces for your restaurant or hospitality establishment? Our knowledgeable staff are here to help! With years of industr y experience we can provide exper t guidance to help you make informed decisions that meet your specific needs and budget Experience Nobis Restaurant Furniture today and discover why our customers keep coming back for more From the initial consultation to the final deliver y, we prioritise your satisfaction above all else Our dedication to ser vice doesn't end after your purchase – we ' re here to suppor t you ever y step of the way ensuring a seamless experience from star t to finish Whether you ' re outfitting a cosy café or a bustling restaurant trust Nobis Restaurant Furniture to deliver exceptional quality and ser vice that exceeds your expectations Shop now and elevate your space with furniture that's as remarkable as your establishment But don't just take our word for it –see for yourself! Visit www nobisrestaurantfurniture com to explore our range of high-quality furniture options or reach out to us directly at sales@nobisfurniture com or 01733 342 372 Experience ser vice so good, you ll fall off your seat –in the best way possible ’
Issue 212 CLH Digital 57 Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Design and Refit

Property and Professional

HMRC Best Practice To Help You Sleep At Night

As HMRC seemingly continues to target the UK hospitality sector, we ask what can be done to ensure we sleep soundly at night? We speak to Jonathan Cooper, founder of The Director’s Helpline (www thedirectorshelpline org), for exper t advice and best practice .

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

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

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

At The Director’s Helpline we provide free suppor t to tens of thousands of company directors each year and the one bit of advice we repeat again and again is to invest time in communication with HMRC

This might seem an obvious piece of advice but communication really is key regardless of whether you ’ re in arrears or not If you foresee an issue then it’s best to be proactive rather than hope it goes away Taking the time to deal with correspondence from HMRC is rarely time wasted (apar t from the frustratingly long time spent on hold)

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

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


could quite easily deliver a vibrant and dynamic hospitality

The Time to Pay Scheme has undoubtedly been a lifeline for many but there needs to be a different approach for the hospitality sector We often hear from distressed directors how they’re struggling to make repayments because of fluctuations in revenue When you ’ re running a bar in a seaside resor t for instance your income is seasonal and often weather dependent Cash flow crises are more likely and it’s therefore hard to meet fixed tax obligations throughout the year

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

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

Businesses need to prioritise VAT and PAYE debt over Corporation Tax ever y time HMRC will be more open to longer term agreements for tax on previous years profits than collecting VAT

There s also the fact that VAT and PAYE are collected at point of sale or when payroll comes around, which directly affects a company ’ s liquidity Falling behind with VAT or PAYE can lead to big penalties including interest charges and even legal action

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

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

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

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

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

58 CLH Digital Issue 212
m cer tain that a reduction in the VAT threshold would give businesses the confidence and ability to invest their businesses Investing in extra staff training, for example , would result in better customer experiences all round An uplift in the quality of ser vice across the industr y would be transformational A simple cut in VAT
company director
general financial infor-
to business recover y restructur ing
c losure
Director’s Helpline provides free , conf dentia suppor t to tens of thousands
s eac h year on a wide range of issues from
mation through

Property and Professional

Unique Profitable Business for Sale

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

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

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

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

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

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

Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise

PROFITABLE BUSINESS FOR SALE La Fiesta is regrettably for sale. I can assure a potential buyer that this is a Diamond opportunity not to be overlooked. Catering
at £250 per head for
four course tasting menu inclusive
dinner, with just two crew members and a three hour cruise included With the investment capital returned within two seasons. Not to mention the enormous attraction at the Henley
offering a potential income stream of around £50,000
one week The price
This is a Hospitality, Home, & Business Opportunity Based on the River Thames in Surrey Presently undergoing a complete repaint and out of water survey For further details and contact kindly email La Fiesta is a classic twin screw motor yacht I purchased her ten years ago and have spent most of that time fully restoring her into what she is today I have been a cordon Bleu chef all my adult life having worked on Hotel Barges in France , Together with Ski Chalets throughout Europe From the onset my plans were to offer Classic fine dining to just four guests, together with a four hour cruise down the River Thames to Sunbur y and return to Weybridge She is one of, if not the Prettiest boats on the river I commenced trading from a cold star t without adver tising in August 2019 and the business was hugely successful , however I only traded for seven weeks This because I suffered serious injuries from a road traffic accident which has left me permanently disabled Hence the reason for the sale In that seven week period I turned over in excess of £35 000 with just one other crew member I am also a Qualified RYA yachting pilot The boat has ever ything one can imagine on board , Full air conditioning throughout, desalination unit , fully fitted catering kitchen, two en/suit twin cabins, Ar t deco style salon with piano She is due an out of water sur vey this coming spring at which point she is being completely repainted She has enormous provenance listed on the National historic ships registr y , and once belonged to Sir Alex Guinness For fur ther details and contact kindly email
Why Use a Specialist Hospitality Consultant? Answer:
we can help your business to succeed.
for just four guests
and Paring wines for either
or nearest offer.
Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA), the initiative aims to harness the skills and experience of former pub and hospitality managers offering them business oppor tunities within their chosen industr y Over recent years there has been unprecedented strain on the hospitality industr y, with many businesses succumbing to the dual pressures of rising operational costs and changing demands from customers seeking better ser vice and increased value for money This has left many skilled professionals seeking alternative career oppor tunities Stocktake UK's franchise programme enables hospitality professionals to utilise those skills in a viable business venture STOCKTAKE UK'S FRANCHISE OFFER As par t of its goal to help those affected by closures, Stocktake UK is inviting experienced managers and others from the broader hospitality sector to join its national network of professional stock auditors The franchise oppor tunity comes with an average turnover of around £50 000 per year with the company ’ s top franchise par tners earning over £125,000 For an initial investment star ting at £11,999 plus VAT, franchisees will receive comprehensive training all necessar y equipment and a steady flow of leads from Stocktake UK's head office The offer is designed to appeal to individuals seeking to be their own boss and who want to work regular hours instead of the long and unsociable hours normally associated with the hospitality industr y Andrew Consterdine Managing Director at Stocktake UK said, "Stocktake UK is committed to helping those hit hardest by the recent challenges in the hospitality sector Our franchise offers people a chance to rebuild their careers within an industr y they are familiar with and with the suppor t of a company that values their experience and skills We're not just offering a career ; we re offering a completely new way of life The franchise programme is aimed at individuals with a background in hospitality but who are looking for a change in career direction The company believes that their extensive hands-on experience will be invaluable in providing high-quality stocktaking ser vices to hospitality businesses across the UK However, extensive stocktaking experience is not required, as full training is provided This will cover ever ything from the use of bespoke stocktaking software , developed in-house , to effective business management practices Those interested in becoming a franchise par tner are encouraged to contact Stocktake UK or download the franchise brochure and application form from the company website , www stocktakeuk co uk
Issue 212 CLH Digital 59

How to Protect Your Premises Licence from Insolvency

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

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

Property and Professional 01392 201262 T H E W E S T C O U N T R Y S P E C I A L I S T S THINKING OF SELLING? C ALL FOR A FREE VALUATION BUTTERLEIGH INN, BUTTERLEIGH, DEVON SHIP INN, BURCOMBE, WILTSHIRE PALM BAR, EXMOUTH, DEVON SWAN INN, BAMPTON, DEVON DUKE OF LEEDS, LEEDSTOWN, CORNWALL LIVE & LET LIVE, LANDSCOVE, DEVON BOATYARD BAKERY, EXETER DEVON OSTLER INN, UFFCULME, DEVON SOLD IN THE FIRST QUARTER OF 2024 THINKING OF SELLING YOUR HOSPITALIT Y OR C ATERING BUSINESS? C ALL US FOR A FREE APPR AISAL SOLD! SOLD! SOLD! SOLD! SOLD! SOLD! SOLD! SOLD! PER RAN PO RTH , CO RN WALL Stunning 17th Centur y Trad tiona Corn sh Inn • Successfu Business Oozing w th Character and Atmosphere Well Equipped Commercial K tchen Attractive Owner s Accommodat on Outs de Seating Areas w th Sunny Aspect & Car Park PRICE: £30,000 LEASEHOLD REF: 4711 PRICE: £35,000 LEASEHOLD REF: 4860 NEWTO N ABB OT, DEVON Modern Cater ng K osk Located n Popu ar Park Benefitt ng From Be ng The So e Catering Unit Prov d ng Hot & Cold Dr nks and Snacks Pretty Decked Area Seating C rca 16 Great Owner/Operator Opportun ty PAIGNTON, DEVON Niche Home Del very Serv ce Offering a Choice of Hot Lunches • Operat ng 7 Days a Week Prov d ng 80-100 Lunches a Day • Freshly Prepared Ons te Dai y Us ng Qual ty Produce • Huge Potent a to Expand into Breakfast & D nner Options New Lease Ava lab e at a Rent of £4 992 PA PRICE: £30,000 LEASEHOLD REF: 4268 LON GD OW N, EXETER 17th Century Country Freehouse Only 4 Mi es from Exeter • Substantial Property w th 2 Sets of Owner s Accommodation • 2 Beaut fu ly Presented nterl nk ng Trade Areas • Outbui d ngs and Storage Space • Recently C osed – Has to be seen to be Appreciated PR ICE: NIL IN GOING – NEW FR EE OF TIE LEASE R EF: 4386 SO UTH DE VO N • Stunning Coasta Thatched Vil age Inn - Rethatched n 2023 • Recently Renovated Reequ pped and Remode led 70 Plus Covers Ins de & Stunning Outs de Trad ng Areas Beautiful Owners Chalet Bunga ow with Sea V ews Very Strong Bus ness Viewing Essent a PRICE: £1,200,000 FREEHOLD REF: 4351 PRICE: £600,000 FREEHOLD REF: 4265 MIN EH EAD, SOMER SE T Impressive Detached Tudor Style Property in Fabu ous Location • Wel Appo nted L cenced Restaurant with Outs de Seating • Commercia kitchen w th Prep Area & Wash Up Room • Se f-Conta ned 4 Double Bed Accommodat on • Private Park ng for 4 Cars & Outbui d ngs OFFERS IN EXCESS OF: £350,000 +VAT FREEHOLD R EF: 4420 B ISHO PSTEI GN TON , D EVON • Beautiful y Presented Grade I Listed V l age Freehouse E evated Posit on Overlooking the Teign Estuary n South Devon • Character Ma n Bar Lower Bar/D n ng Room & Library Sunny Trade Terrace to Front with Partial View of the Teign Estuary Spac ous & We l Presented 5 Bed Pr vate Accommodat on NEW! TOR QU AY, DEVO N Elegant Restaurant Prem ses Offering Fine D n ng Located Close to Town Major Hotels & Mar na Wel Establ shed with Potent al for 40+ Covers Further Potential to Increase Business Large 2 Bedroom Res dent a Accommodat on PRICE: £69,950 LEASEHOLD REF: 4344 NEW! NEW! Following a year of news stories about insolvencies increasing to record levels, a recent Allianz repor t predicts that corporate insolvencies could increase by 10% in 2024 and that 15% of small and medium sized businesses in the UK are at risk of becoming insolvent A premises licence is a valuable asset, which not only authorises licensable activities but can also increase the value of a proper ty For this reason, it is impor tant to ensure that premises licences are protected Many hospitality operators and insolvency practitioners are unaware of the provisions in the Licensing Act 2003 which state that an ‘insolvency event’ shall result in the lapse of the premises licence That lapse is immediate as soon as the insolvency event takes place For example , if the company holding a premises licence enters administration the premises licence lapses at the point in time where the appointment of administrators is approved The business will generally continue to trade whilst in administration but unless the premises licence is transferred or an interim authority notice is applied for, the business will be trading without a valid premises licence and therefore an offence will be committed The Licensing Act 2003 allows a 28-day period for an Interim Authority Notice to be applied for, or for the premises licence to be transferred, following an insolvency event in order to keep it active There are steps that can be taken to prevent loss of a premises licence such as: • Speaking to an insolvenc y practitioner and a licensing lawyer at an early stage It is impor tant to get the correct advice to allow you to prepare for an insolvenc y event The date of the nsolvenc y event can be unc lear and therefore early advice can ensure that you can fully prepare to submit an inter im author ity notice (allowing a fur ther three months before the licence must be transferred aga n) or to transfer the icence to another company or an individual • Consider ing who ho ds the premises icence If the licence is held by a company whic h is at r isk of nsolvenc y consider whether there are other companies to whic h the licence could be transferred in order to keep it active Consider ing this at an early stage allows other companies to be incorporated, if necessar y If it is not possible to transfer the icence to another company, the l cence may be transferred to an individual or an insolvenc y practit oner It is impor tant to consider the legal implications of holding the licence and the legal responsibility p aced upon the holder of the licence to ensure that the conditions of the licence are complied with Premises licences held by indiv duals a so lapse when the indiv dual becomes bankrupt oses capacity to hold the licence or dies and therefore the same advice applies in the case of per sonal bankruptc y • If you are a landlord of a premises and your tenant holds the premises licence , consider making an application for a shadow licence A shadow licence is a separate premises licence wh c h duplicates the terms and conditions of the l cence wh c h is being utilised by the tenant If the tenant becomes insolvent and the premises licence lapses , the shadow licence can be ut lised and ensure that the andlord or a new prospective tenant does not have to go through the process of obtaining a new premises l cence for the proper ty This is par ticularly impor tant in areas where obtaining new l cences for later hour s or ver tical dr inking premises has become increasingly difficult due to Council Cumulative Impact Zones or residential developments in the area The prospect of your business facing insolvency can be stressful and it is common for business owners to concentrate on dealing with the financial aspects of the insolvency process and to assume that the premises licence will continue to remain in force It is crucial to take early advice if you or your business holds a premises licence and there is any prospect of bankruptcy or your business facing insolvency – this ensures that plans can be made to protect your premises licence and ensures that your business can continue to trade
Sarah Taylor, licensing par tner at Keystone Law (www keystonelaw com) 60 CLH Digital Issue 212 OakNor th, the digital bank for entrepreneurs, by entrepreneurs, has par tnered with HSBC on a £232m club loan to Splendid Hospitality Group Splendid Hospitality Group is one of the UK’s fastest growing privately-owned hotel groups, with a por tfolio of 24 hotels from London to Bristol York to Edinburgh covering economy, midscale , upper midscale , boutique , and luxur y markets For over 30 years, it has built an excellent reputation, as well as an impressive por tfolio of proper ties with brands including IHG, Accor, Marriott and Hilton The club loan will suppor t future capex works, including the extension of Hilton London Bankside based in Southwark The hotel currently has 292 rooms, as well as a disiller y bar, restaurant, executive lounge , conference and event facilities, a spa and leisure club, and a ballroom which can accommodate up to 700 guests The capital will enable Splendid to extend the hotel adding a futher 76 rooms Commenting on the transaction, Nadeem Boghani, Vice Chairman at Splendid Hospitality Group, said: Splendid has always been an
continued: For over 30 years, Splendid Hospitality Group has been creating extraordinar y experiences in the hospitality industr y and forging an exemplar y reputation in the process This transaction was ver y exciting not only because it gave us the oppor tunity to suppor t this incredibly strong family-business, but also because it is the largest club deal we ’ ve ever par ticipated in The hospitality industr y is facing numerous challenges, from staff shor tages to the cost-of-living crisis, but despite these headwinds, Splendid Hospitality continues to find oppor tunities to expand and fur ther enhance its impressive por tfolio ” Elizabeth Davies, Head of Real Estate Finance – Hotels HSBC UK, added: HSBC UK has enjoyed a strong relationship with Splendid Hospitality for many years and we are proud to continue suppor ting this best in class, family business Our par tnership with Splendid Hospitality reflects HSBC’s enduring commitment to the UK hospitality sector, and our ability to provide bespoke funding solutions to realise clients’ ambitions
decades ” Ben Barbanel, Head of Debt Finance at OakNor th,
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