CLH Digital - Issue #213

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Editor's Viewpoint

Welcome to the latest issue of CLH Digital

The government's recent announcement of a scheme to regenerate UK high streets by allowing commercial proper ties to be brought into use via auction is a commendable initiative Given the widespread issue of empty units across our high streets, any effor t to breathe life back into these areas is better than none This scheme presents a real oppor tunity for the hospitality sector to step in and rejuvenate towns and cities all over the UK

However, as with any governmental initiative , there are significant caveats that must be addressed C AMRA (the Campaign for Real Ale) has rightly raised concerns, par ticularly about the potential impact on pubs The government was warned of these concerns back in 2023 when the scheme was first announced In light of the Crooked House scandal, where a cherished pub was demolished under dubious circumstances, it is evident that safeguards should have been put in place to protect these vital community hubs Pubs are more than just businesses; they are social lifelines, and their loss can have a profound impact on the local community

The hospitality sector stands at the precipice of a transformative oppor tunity, yet we must tread carefully to ensure that the integrity and heritage of our high streets are not sacrificed in the process

Effective safeguards are essential to ensure that the auction scheme benefits the community as a whole , fostering a vibrant mix of businesses that include , rather than exclude , our cherished local pubs

On a separate but equally concerning note , the news that my hometown, Bournemouth, is to introduce a tourist tax fills me with horror Just my personal “tenpenneth” but the ver y notion of taxing leisure is, to me , outrageous We are already taxed enough - too much in fact - and introducing a tax on people's leisure is the wrong approach, especially in the current economic climate

Tourist taxes, despite being introduced in many destinations globally, are in my opinion, and I know I have my critics on this, inherently unfair

They place an additional burden on visitors who are already grappling with the cost of living crisis and reduced disposable income As a resident of Bournemouth, I witness daily the town's struggles with empty units and reduced footfall A tourist tax is

the last thing Bournemouth - or any other UK destination - needs right now It is a sign of councils unable to balance their books, and once again choosing to fleece the public instead of finding sustainable financial solutions?

In these challenging times our focus should be on making our high streets and towns more welcoming and accessible , not driving people away with additional charges

We need initiatives that encourage footfall and spending, not policies that act as a deterrent The government's auction scheme , if implemented with the right protections, has the potential to revitalise our high streets Let's ensure it is executed thoughtfully, and let’s push back against ill-conceived ideas like the tourist tax that threaten to undermine our recover y I can always be contacted at edit@catererlicensee com

Once more I would ask you to please follow us on X (Twitter), and encourage as many people you know in the trade to sign up to our digital issue , fur ther details can be seen at www catererlicensee com

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2 CLH Digital Issue 213

High Street Rental Auctions Will “Create Hospitality Opportunities”

developers a clear path to permanently conver ting these venues


“The recent Crooked House scandal has exposed just how far some are willing to go for a shot at redeveloping pubs, and that current planning protections for pubs simply aren’t fit for purpose High Street Rental

Auctions could have been a chance for Government to take a fresh approach and affirm their suppor t for pubs Instead, their response to this consultation is looking like yet another missed oppor tunity

“I am pleased to see provision for Local Authorities to set the uses for which bids will be permitted, and that pubs are specifically given as a case where this would be appropriate I urge the Trailblazer Authorities that will trial High Street Rental Auctions to make use of this provision to protect high street pubs from unscrupulous development”


Kate Nicholls Chief Executive of UKHospitality said: “The

“The proposals to allow vacant proper ties to be brought into use via auction will create oppor tunities for hospitality businesses to move into high streets, generating local investment and creating places where people want to live

“I’m pleased that protections for pub sites have been addressed and this will help protect the cultural and historic role pubs play in our society

“For businesses to capitalise on the investment potential created by these plans, we need to see the cost burden for hospitality addressed Financial headroom is essential for businesses to take advantage of these opportunities, alongside urgent improvements to the planning system ”


C AMRA’s Pub and Club Campaigns Director, Gar y Timmins said: “Much of this is a disappointing step backwards for high street pubs “Campaigning to see vacant pubs brought back into use is one of C AMRA’s core objectives and the proposals for High Street Rental Auctions had the potential to be a really positive move , par ticularly the proposal’s focus on community uses We know that pubs can increase and expand footfall on the high street, and we hoped Government understood this too

“However, it was vital that pubs kept their planning protection under the scheme C AMRA called on Government to ensure that pubs that became par t of the High Street Rental Auction scheme weren’t gutted of their fittings ahead of bids for the premises and this recommendation hasn’t been taken forward – leaving

When the scheme was first announced in 2023 a cross-par ty group of MPs called on the government to ensure high street pubs are safeguarded from alternative development

The All-Par ty Parliamentar y Group on Pubs, who work to promote the interest of pubs, landlords and local communities asked the Levelling Up Housing and Communities select committee to examine the implications of new proposals for high street rental auctions

Alongside the MPs, the Campaign for Real Ale (C AMRA), which provides secretariat ser vices to the parliamentar y group, wrote to Levelling Up minister Dehenna Davison, as well as calling on its 150,000 members to write to their MPs to ensure pubs remained protected

At the time (May 2023) around 50 pubs were closing each month across the wider malaise in the hospitality sector caused by the rise in energ y bills and the cost of living, a decline of 1,611 hospitality premises over a three-month period (the four th quar ter) of 2022

This, the findings revealed was representative of how the UK hospitality sector has been forced into closure with a 1 6% contraction – equivalent to nearly 18 venue closures each day

Pubs APPG chair Charlotte Nichols said at the time : “The pub is a beloved feature of so many high streets and all recent legislation from the Government has recognised their unique status at the hear t of communities

“I believe these proposals are out of line with the kind of suppor t that pubs should be given by policymakers, and I hope the Select Committee will take time to consider the full implications of High Street Rental Auctions ”

Issue 213 CLH Digital 3 CHOOSE THE MACHINE THAT’S RIGHT FOR YOU FROM OUR VAST RANGE!! BEAN TO CUP... BARISTA STYLE ...OR EVEN AWARD WINNING STYLE FORWARD VENDING AND CATERING LIMITED 0800 44 44 43 | CHOOSE THE MACHINE THAT’S RIGHT FOR YOU FROM OUR VAST RANGE!! Got a machine that you cant get repaired? Give us a call, we can try sort it for you! OUR MACHINES ARE AS INDIVIDUAL AS YOU ARE MAKE SURE YOU HAVE THE RIGHT MACHINE FOR YOU! OUR MACHINES ARE AS INDIVIDUAL AS YOU ARE MAKE SURE YOU HAVE THE RIGHT MACHINE FOR YOU! (CONTINUED FROM FRONT COVER) Where a high street shop has been empty for over a year High Street Rental Auctions will allow local leaders to step in and auction off a rental lease for up to five years Auctions will take place with no reser ve price , giving local businesses and community groups the oppor tunity to occupy space on the high street at a competitive market rate To help get High Street Rental Auctions up and running as soon as possible , the government is launching new ‘trailblazer’ programme so it can work with a number of communities who are keen to lead the way in quickly implementing the new powers There will also be a £2 million suppor t pot to help them and other local authorities to get star ted across the summer CREATE OPPORTUNITIES
Government is right to identify hospitality as the
high street comes alive When the sector faces
more empty plots available
bellwether of local economies When hospitality
challenges, like it does now, we see more and

The Growing Integration of AI in Hospitality and Catering Industries

AI has been adopted rapidly by just about ever y industr y over the past five years or so, with hospitality and catering no exception The number of UK companies increasing the use of AI has risen by 31% since 2022 alone The use of automated retail, outlets that are self-ser vice are growing in popularity within the hospitality and catering industries as businesses are finding innovative new ways to ser vice their customers


In recent years, there has been a change in the way that hospitality and catering industries operate , with a growing demand for quick, on-the-go refreshment options In fact, according to the most recent AVA census, demand for coffee-to-go products, specifically, rose by 6% year-on-year between 2021-2022 The same repor t also cited that revenue from coffee-to-go products had grown by 13% between 2020-2022 And it’s likely that fur ther growth will be shown in the upcoming 2023 census, due to be released later this month

Demand for convenience is a major reason for this growth, along with the significant increase in the quality of automated retail products, such as bean-to-cup coffee Equally, advancements in technolog y have accelerated this growth, with tech being used to automate retail spaces through innovation, such as the use of AI and enhanced contactless payment systems


AI is already being used in the industr y to monitor patterns in customer data and understand more about demand: par ticularly when there is demand and what that demand is for By monitoring this, companies have greater oversight over areas like stock-taking, allowing for greater accuracy when ordering products and minimising food waste as a result

The same technolog y can give companies the data to track the times machines will need to be checked, cleaned, or refilled to make sure they are always ser vicing customers properly The same could be applied for drink refill stations in restaurants, for example , minimising downtime to help consistently deliver a great ser vice for customers


Offering unrestricted access and convenience , micro markets are also growing in popularity within the catering space Micro markets have grown year on year since 2018 with the AVA Census identifying a 17% increase across the last 2 years This is due to a more flexible approach to catering for large groups within different settings

The convenience of cashless payments is also helping to drive this growth Mobile payments and QR codes have all made it possible for customers to buy products in self-ser vice environments while maintaining health and safety standards The recent AVA Census found that 72% of payments at these stations were cashless compared to 34% in 2017, demonstrating a huge shift to more technolog y-led payment methods and that


imising wait times for customers and significantly reducing food waste


Technological advancements are helping to drive the rapid growth of automated retail oppor tunities, which has been shown to improve convenience quality and personalisation for consumers This enhancement to the customer experience is what will continue to push the industr y to integrate fur ther technological advancements The consumer of today has higher expectations and new innovations will continue to keep engagement high

As this technolog y continues to evolve – and quality and convenience improve as a result

we ’ re likely to see the use and trust in AI grow even fur ther across the hospitality industr y, with customers fur ther attracted to its ease of use and accessibility AI is the future , and one that can be embraced without fear

Heartwood Collection Acquires The Manor Inn, Godalming

Bidfresh Highlights Importance Of Sustainability, Seasonality & Provenance

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sumers are adapting to these developments with ease
mealtime operations
necessar y, min-
the hospitality space , major global hotels are using AI to optimise
g y will forecast guest arrival and therefore inform kitchens when more and less preparation is
Vending & Automated Retail Association ( Award-winning hospitality group Hear twood Collection has acquired The Manor Inn, Godalming from Whitbread Plc The acquisition will see the 16 bedroom site renamed as “The Ragged Robin” in a nod to the location and will undergo a multi-million pound refurbishment to create a fur ther three bedrooms, 150 internal covers and 100 external covers The work will see the creation of a warm and cosy pub to the front and an extended dining room to the rear overlooking the extensive garden which backs on to the River Wey The renovation will inject the site with Hear twood’s signature warm, quirky character to reflect the 18th centur y roots of this building and its beautiful location overlooking the River Wey and meadows Located in Godalming, The Ragged Robin dates back to the 18th centur y and was originally a tanner y Over the years it became a private residence before becoming a hotel in the 1930’s The acquisition of The Ragged Robin follows the Group’s recent acquisition of The Old Crown in Great Bookham and will become the Group’s second pub with rooms in Surrey following the opening of The White Horse in Dorking earlier this year The opening of The Ragged Robin will create 90 jobs when it reopens in early 2025 The acquisition of The Ragged Robin continues Hear twood’s ambitious growth plan to grow to more than 60 sites with a turnover of £133m by 2027 Backed by Alchemy Par tners, the Group recently secured an additional £100m of funding from Alchemy and its banking par tner, OakNor th Bank, to suppor t the growth which will create a fur ther 750 jobs Richard Ferrier, CEO, Hear twood Collection, said: “We’re delighted to have been able to acquire this fantastic pub in Godalming from Whitbread Having looked for an oppor tunity to open in Godalming for a long time , we are delighted to have found such a beautiful location on the River Wey We plan to transform both the pub and the rooms with the aim of creating something ver y special ”
the AVA:
Bidfresh has kick-star ted the Spring with an event to celebrate fresh produce and the impor tance of it on menus The event focuses on Campbell Brothers (catering butchers), Direct Seafoods (nationwide fishmongers) and Oliver Kay (fresh ingredient suppliers) Bidfresh believes that by utilising fresh food, operators can open the door to products that are full of flavour and packed full of quality, ready to meet to the expectations of consumers Brian Hall, managing director at Bidfresh, commented: “I’m pleased to see the spotlight on fresh produce and the hard work that goes on behind the scenes to ensure that the products delivered to customers are of the ver y best standard “All exper ts within their sector, the teams at Direct Seafoods, Oliver Kay and Campbell Brothers are always there to suppor t chefs and operators find what they need Sustainability, provenance and seasonality are at the ver y hear t of all three businesses and it s their dedication to these details that truly makes them champions of fresh To demonstrate their knowledge and credentials, each business took a different area of fresh to champion, explaining how it is weaved into their ethos and the benefits it brings to chefs and operators THE BENEFITS INCLUDE: • Direct Seafoods are dedicated to helping operators find the perfect species and achieve their sustainability goals •Oliver Kay are on hand to help caterers make the most of the fresh fruit, vegetables and other produce in season • Campbell Brothers offer quality meat that is fully traceable and suits the requirements of chefs working at all levels of catering

Leaders’ Confidence In The Balance As Revenues Rise But Pressures Persist

Britain’s hospitality leaders remain cautious amid tentative signs of improved consumer spending and relief on some costs CGA by NIQ’s latest Business Confidence Sur vey reveals The exclusive poll shows 34% of leaders feel confident about prospects for the hospitality market over the next 12 months down by seven percentage points from Februar y figure of 41% The propor tion of leaders who feel optimistic about prospects for their own business in the next year has meanwhile fallen by four percentage points, from 57% in Februar y to 53% now It is the second quar ter-on-quar ter drop in leaders confidence in a row, following four successive quar ters of growth

However, the Business Confidence Sur vey provides grounds for cautious optimism about trading for the rest of 2024 Two thirds (65%) of leaders say revenue in the first quar ter of 2024 was higher than in the first three months of 2023, while only 14% said it was lower Well over a third (39%) of leaders say consumers ’ average spend per visit has increased over the last six months, though only a quar ter (24%) repor t growth in footfall and two thirds (66%) repor t consumers cutting back on the number of drinks they order while out suggesting that many people are drinking or eating less on visits than they did previously, but paying more when they do go out

Business confidence has been weakened by pressure on wage costs, and nearly all leaders said these had significantly (73%) or slightly (24%) increased over the last 12 months Wages rose by an average of 7 9% between Februar y 2023 and Februar y 2024, and by a fur ther 8 9% in April following increases to the National Living Wage More positively, higher pay has helped to cut vacancies, with only 6% of roles now open down

Adam Handling To Launch Second Pub

from 10% in Februar y While pay remains a significant burden some other cost pressures are easing the Business Confidence Sur vey shows Prices remain high but the number of leaders repor ting decreases in energ y costs has more than quadrupled quar ter-on-quar ter, from 9% to 38% Those facing significant increases in food and drink costs have fallen from

Issue 213 CLH Digital 5
50% to 31%
research has provided more signs of recover y in the sector The CGA RSM Hospitality Business Tracker shows leading managed restaurant, pub and bar groups achieved above-inflation like-for-like sales growth of 5 2% in March, while CGA’s Cost of Living Pulse has revealed a cautious uptick in consumers ’ spending confidence this year
trends are star ting to speed up investment plans, the new Business Confidence Sur vey shows Half (51%) of leaders say they plan to increase investment over the next year more than double the number (20%) who will reduce it Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “While confidence levels in hospitality have fallen slightly since strong Christmas trading, it’s encouraging to see that revenue , consumer spending and some cost pressures are generally moving in the right directions Increasing investment is another welcome sign that leaders are upbeat about long-term prospects in hospitality Costs remain ver y high in key inputs like pay and there is some way to go before people’s spending confidence is back to pre-COVID levels But these figures give us cause for cautious optimism that trading will continue to pick up over the rest of 2024 ”
Separate CGA
One the UK s most prominent Michelin-starred chefs is set to open his second pub in June this year Chef Adam Handling MBE will launch The Tar tan Fox in Cornwall on 4 June 2024, located in the countr yside between Newquay and Truro The Tar tan Fox marks Handling’s second pub opening, following the launch of award-winning The Loch & the Tyne in Old Windsor in 2021, which scooped the Berkshire Pub & Bar of the Year in the 2024 National Pub & Bar Awards In keeping with the Adam Handling Group’s ethos, The Tar tan Fox feature the same approach to zerowaste , modern British food, underpinned by the philosophy of ‘sustainable , local luxur y ’ All produce used at the pub will be locally sourced from in and around Cornwall and Handling says he plans to cultivate homegrown ingredients from the pub’s garden space in the next growing season to include vegetables, herbs and flowers
always loved Cornwall so when this oppor tunity came up, it was one I just couldn’t refuse , ” says Handling The pub is completely stunning, steeped in histor y, set in the Cornish countr yside with so much land Cornwall is one of the most beautiful places in Britain and it produces some incredible ingredients It’s amazing to have the chance to combine the histor y of this stunning building with sustainable British food made from local Cornish ingredients You might not know you ’ re in an Adam Handling restaurant when you walk in, but you’ll know it by the time you walk out

Keeping Your Customers Safe and Your Reputation Untarnished

While word of mouth still plays a key role in whether someone chooses to visit a venue this influence has expanded beyond personal conversations With just a few clicks, we can access what hundreds or even thousands of people think about a par ticular bar, restaurant or hotel, via social media and online review platforms

With the cour t of public opinion everexpanding, hospitality businesses have become even more vulnerable A single negative experience or review can result in significant lost revenue as potential customers choose to go elsewhere , where the feedback is more glowing At worst, a venue s reputation could be completely tarnished, or legal action taken

The stakes are high when it comes to poor hygiene , which is why it’s impor tant to build trust with customers by showcasing best practices That doesn’t just mean making sure the kitchen is clean and tidy ever y day - it involves strict policies and workflows designed to identify, control, and eliminate potential food safety hazards throughout the entire food process

Here are 6 essential steps hospitality businesses need to take to ensure customer safety:


Members of staff that have even minimal contact with food should complete Level 1 Food Safety Training This covers the basics of safety, namely cleaning and disinfection techniques, personal hygiene when handling food, and common food hazards

With staff shor tages and news that a quar ter of the hospitality workforce will soon no longer be eligible to work in the UK, it s wise for businesses to look at upskilling their staff to cover other roles when required

Allergen awareness is covered at Level 2 This has become especially impor tant since the introduction of Natasha s Law in 2021


Paperwork can go astray, or pile up - even becoming somewhat of a trip hazard in itself! In a world where we have the technolog y to do just about anything, it’s time businesses adopted new and more efficient ways of working

By digitising processes (such as cleaning to-do lists) establishments can ensure that checks are completely accurate and on time minimising the risk of oversights or errors

Similarly all impor tant documents should be maintained for accountability and transparency There’s no need to be running around like a headless chicken when a health and safety inspector calls



Statistics reveal that approximately 1 out of ever y 7 takeaways and 1 out of ever y 13 restaurants fail their food hygiene inspections due to cleanliness issues or inadequate procedures It s impor tant to note here that the ‘Management and Documentation’ section of food hygiene inspections holds the highest potential score according to FSA inspection criteria This underpins the critical impor tance of creating and maintaining clear and comprehensive food safety processes

Processes also include pre-inspection checklists and structured HACCP systems By mapping critical control points, businesses create a roadmap for ensuring food safety across various stages of operations

Similarly, there should be a process in place for handling complaints and incidents Prompt resolution and implementation of corrective actions demonstrate a commitment to customer well-being


Sometimes, it’s easier to have someone looking in from the outside Independent food safety audits will check your compliance with the required food safety standards set out by your local authority and flag any key issues that need immediate attention

This gives hospitality managers peace of mind that when it comes to their official inspections they’ll be not just ready but working above and beyond the expectations set



Safety is an ongoing journey necessitating regular review and adaptation By staying abreast of evolving regulations and best practices, businesses demonstrate a proactive - not just reactive - approach to maintaining hygiene standards


It’s all well and good having exceptional internal practices, but do your customers know about these? Sure they might see the infamous green sticker in the window - highlighting your recent FSA rating - but what else are you doing to show you ’ re putting customer safety first? People will be even more keen to know about this since Covid-19

Consider informative signage that shows your commitment to hygiene , or a well-documented hygiene policy that’s readily available on your website

Also, make sure you respond to all reviews where you can - good or bad, and if you do need to address something negative do it in a professional solutions-driven way which highlights that you ’ ve taken a complaint seriously

NTIA Partners With Bradford At Night To Boost Local Economy With Appointment Of NTIA NTE Ambassador

The Night Time Industries Association (NTIA) is thrilled to announce a groundbreaking par tnership with Bradford at Night, an organisation dedicated to bolstering the local economy through strategic collaborations within the evening and night-time sector This alliance underscores NTIA’s commitment to suppor ting and empowering businesses operating within the night-time economy amidst the challenges posed by the current economic climate As par t of this landmark collaboration, Elizabeth Murphy, the organisation’s Managing Director has been appointed as the First NTIA Night Time Economy Ambassador for the city

The par tnership between NTIA and Bradford at Night underscores a shared commitment to fostering a dynamic and safe nightlife environment, promoting cultural diversity, and suppor ting local businesses By joining forces, both organisations aim to champion the unique offerings of Bradford’s night-time economy, attracting visitors and boosting economic growth

“We are delighted to formalise our par tnership with Bradford at Night ” said Michael Kill CEO of the Night Time Industries Association “This collaboration signifies our dedication to suppor ting and nur turing the night-time economy in Bradford, ensuring it thrives as a vibrant and inclusive space for all ” The appointment of Elizabeth Murphy as the NTIA Night Time Economy Ambassador for Bradford marks a pivotal moment in the city’s nightlife scene With her wealth of experience and passion for community engagement, Murphy is poised to drive positive change and advocate for the interests of businesses, residents, and visitors alike both locally and nationally

“I am honoured to ser ve as the NTIA Night Time Economy Ambassador for Bradford,” said Elizabeth Murphy “I am committed to working closely with NTIA, in my role as Managing Director of Bradford at Night, and alongside other stakeholders to promote a safe diverse and flourishing night-time economy that benefits ever yone in our community ” NTIA recognises the critical role played by organisations like Bradford at Night in fostering a conducive ecosystem for businesses within the night-time sector By fostering collaboration and advoca-

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vices and Environmental Health Exper t, Navitas Safety (www navitassafety com)
cy, this par tnership aims to amplify the voice of businesses and stakeholders, ensuring their concerns are heard and addressed effectively Bradford at Night, a leading organisation dedicated to enhancing the city’s nightlife , social and cultural offerings, is thrilled about the par tnership’s potential to drive innovation and collaboration in the sector “We believe that by working together with NTIA and other par tners, we can unlock new oppor tunities and create a night-time economy that reflects the richness and diversity of Bradford,” said Tom Walling, Deputy Managing Director for Bradford at Night “We are excited to embark on this journey with NTIA and to allow Elizabeth to embrace the ambassador role and be able to impact both locally and nationally ” As the NTIA Night Time Economy Ambassador for Bradford, Elizabeth Murphy will play a pivotal role in advocating for policies and initiatives that suppor t the growth and sustainability of the city’s night-time economy Her appointment underscores the impor tance of collaboration and community engagement in shaping the future of Bradford s nightlife scene

Drinks Sales Warm Up In May After Tough April

On Premise drinks sales have fallen year-on-year for the fifth week in a row, CGA by NIQ s Daily Drinks Tracker shows but there are welcome signs that May will be a brighter month for operators and suppliers

On Premise drinks sales have fallen year-on-year for the fifth week in a row, CGA by NIQ’s Daily Drinks Tracker shows but there are welcome signs that May will be a brighter month for operators and suppliers

Average sales in managed venues for the week to last Saturday (4 May) were 4% behind the equivalent period in 2023 It extends a run of trading that has seen small year-on-year drops of between 0 2% and 6% since early April

For the second successive week, drinks sales suffered from patchy weather in many par ts of Britain They also faced tough comparisons with a sunny first week of May in 2023 when sales were inflated by the inclusion of a Bank Holiday weekend

While daily sales were well behind 2023 for the first par t of the week the performance was much better in the second half Year-on-year sales were up by 6% and 13% on Wednesday and Thursday (1 and 2 May) and they soared by 22% on Saturday par tly because of better weather and par tly because it was the star t of the 2024 May Bank Holiday weekend This was despite comparisons with a day that brought a big boost to sales during the King’s Coronation

Long Alcoholic Drinks (LAD) categories fared best last week, with beer sales up 1% and cider down only 1% Soft drinks were down 7% and wine up 1%, but spirits endured another difficult week, as sales dropped 19% year-on-year

“Bank Holidays always make year-on-year comparisons tricky, sales trends have exhibited greater volatility

owing to irregular rainfall throughout April”, says Jonathan Jones, CGA by NIQ s managing director, UK and Ireland

Never theless, suppliers and operators should be encouraged by strong trading in the first few days of May, which suggests some consumers are star ting to spend more With warmer weather arriving at last and forecasts of more to come , we can expect some favourable conditions especially for venues with gardens and terraces ” Barclays Consumer Spend data also revealed 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

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

Adam Simmonds Appointed Chef Patron At The Megaro Hotel

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as many sales were processed vs the average day in 2024 so far1 The Barclays April Consumer Spend Index showed that pubs bars and clubs enjoyed a 3 9 per cent boost in April, but more broadly, Brits cut back on spending on eating and drinking overall in the month, with restaurants seeing a -13
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 ”
The of double Michelin star-winning chef will join the proper ty in June to refresh the menu at the hotel’s Italian Spagnoletti restaurant to move it away from its “solo” pasta lab concept, before working on a new signature restaurant He previously worked under Raymond Blanc at Le Manoir aux Quat’Saisons before achieving his first Michelin Star at Ynyshir Hall in Wales and his second at Adam Simmonds at Danesfield House At Spagnoletti he will ser ve dishes including La Latteria burrata with peas, coriander lemon and summer truffle; open ravioli of scallop with morels broad beans confit garlic and ginger ; and
the Megaro hotel as chef patron We share the same vision and direction, which is so refreshing Because of this, it will be so much more than simply a place to work, but rather a par tnership I can’t wait for the guests to come on this journey with us, whether that’s at Spagnoletti or the new restaurant later in the year ”
Veal Milanese with brown butter and cher vil Simmonds said: “I am super-excited to be joining
UK’s most brilliant
The Megaro’s director of operations Erika Visentin Bonomo added: “Whether it’s building UK restaurants to Michelin-star quality, winning
The Great British Menu, launching pioneering London pop-up the
Kitchen or addressing mental health issues in the hospitality
as an
for the Burnt Chef Project
is undoubtedly one of the
innovative and committed culinar y superstars We couldn’t be more
to have
as a

Consumers Feeling The Pinch: High Cost-Of-Living Drives Key Swings In Consumer Behaviour

The cost of living continues to drive significant consumer behaviour change as restaurants and brands will be forced to adapt if they want to protect their customer-base according to a new repor t from adver tising platform Cardlytics

The State of Dining Spend repor t based on the spending habits of over 20 million UK bank accounts, found that rising costs and inflationar y pressures are driving customers away from cer tain restaurants and chains – including prominent City lunch spots, upscale dining venues, and takeaway pizza chains – towards more affordable alternatives – such as ‘ onthe-go’ bakeries, burger chains, and chicken shops

Cardlytics’ repor t examines three specific dining categories, which together demonstrate a clear trend of increasingly cost-conscious customers changing their spending habits in response to a difficult macroeconomic environment, as well as changes in the make-up of key sectors

The repor t includes analysis on these key contributing factors, alongside key recommendations for dining brands to mitigate the impact – and star t to reverse – these consumer behaviour changes


The quick ser vice restaurant (QSR) sector, which provides affordable and accessible nutrition to time-poor consumers, has seen a significant rise of 13% in customer spending across from 2022 to 2024, but this seems to have come at the expense of takeaway pizza restaurants, which comparatively have struggled to maintain their market share

Interestingly, this is not a reflection of price rises Pizza restaurants’ costs have risen, with an 11% rise in average transaction for their customers However, this is a relatively stable rise when compared to their competitors, with customers spending an average of 21% and 18% more during their visits to chicken shops and fast-food restaurants, respectively

As the UK welcomes an increasingly diverse range of QSR restaurants, and economic pressures remain high, consumers are continuing to rely on fast-food, but are seemingly choosing to move away from one of the traditional staples of pizza and towards alternative options at a similar price point


Dining out is often understood as one of the first areas of discretionar y spend that consumers look to reduce when finances are stretched, and this is a trend that has been confirmed in the repor t, with a 13% drop in the number of visits made to casual dining restaurants over the last year This may be driven by a rise in the costs associated with visiting restaurants, as when customers do visit, they are spending an extra 7% more than they were last year

This is even more pronounced for upscale dining restaurants, who have faced a fur ther 11% drop in visits in relation to general trips to visits – just another sign that increasing cost pressures are forcing consumers to

think twice before indulging

Interestingly, it seems burger chains are the beneficiar y of this changing consumer behaviour, seeing a 17% rise in transaction volume over the last year And as consumers are also spending 6% more per visit, the sector has experienced a 12% rise in overall customer spend This is perhaps an example of cer tain restaurants, such as Honest Burger, Patty & Bun, and Byron, successfully capturing the ideal middle ground for customers between affordability and an upscale dining environment


As the post-covid, hybrid-working era continues to take shape , changing consumption patterns are star ting to take shape , with lunch spots and coffee shops the most impacted

City lunch spots, historically the go-to option for many commuting office-workers have been forced to react to inflationar y pressures by increasing costs, with the average customer spending 5% more per visit As a result, cost-conscious customers are looking elsewhere for cheaper alternatives, which has led to a reduction in the number of visits by 9%, driving overall spend down by 5% High-end coffee shops have experienced a similar trend, as the group saw a 14% drop in visits – a higher figure than the 9% drop experienced by chain coffee shops

However, the on-the-go baker y sector has not felt the same impact, instead seeing a rise of 4% in total customer spending, alongside a 1% increase in the number of transactions made across the same period This is perhaps reflective of the sector’s cost-effectiveness compared to the more expensive lunch spots many customers used to frequent more regularly in better economic conditions

Chris Harris Par tnerships Director at Cardlytics said: “When economic conditions are tough consumers change their spending behaviours in order to get by, and this is especially true within dining Food and restaurants of all types play a role in ever yone s lives, but tighter purse strings mean people are thinking twice about where they visit, which has led to some interesting changes in spending habits

The growth in visits to burger chains and on-the-go bakeries is in contrast to the impact felt by pizza restaurants, coffee shops, and traditional ‘city’ lunch spots But those on both side of this will need to remain proactive and aware of these changes, whether their objective is to maintain their growth or reverse such trends

“For all these brands – who regularly interact with their customers – data will be key If the customer behaviours are changing, what do those changes look like? Looking at an individual’s data, and using that to create tailored offers and rewards, not only shows that your brand cares, but also helps to put the right offer in front of them at the right time Those brands that can grow and retain their customer base now, when times are tough will be most likely to succeed in future ”

Issue 213 CLH Digital 9

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

Cardnet can evolve with an individual business; comfor table with operating as effectively for small independents, as it can for large corporates It means that any changes to payment needs can be met seamlessly –whether that’s switching from in-person to online payments, looking at multi-currency payments, or buying into a complete omni-channel solution


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 of who you work with The Cardnet platform has a 99 9999% uptime* providing reassurance for you, your business, and your customers

Taking the worr y out of payment acceptance means you can focus on delivering great ser vice , secure repeat custom, and suppor t your ambitions to grow and hopefully



Springtime Images Scoop Prizes In Shepherd


Shepherd Neame gift card prize , along with a winner s cer tificate , by Senior Communications Officer Angela Cole at The Boathouse in Yalding on Thursday (May 2)

Four runners-up each received a £25 Shepherd Neame gift card and certificate They were: Oliver Mannion,

10 CLH Digital Issue 213
thrive in even the most challenging of environments
35 years of experience in suppor ting hospitality businesses of all shapes and sizes with card payments has gone into developing Cardnet so that it continues to meet business’ requirements now and in the future
proud to suppor t UK hospitality businesses be a par t of that future *Based on the Cardnet p a form ma ntain ng 99 9999% upt me cover ng the 12 month per od rom Januar y 2023 to anuar y 2024 Cardnet® is a regis ered trademark o L oyds Bank p c Author sed by the Prudential Regu at on Au hor ty and regu ated by the F nanc a Conduct Authori y and he P uden ial Regu a ion Author ty under Reg s rat on Number 119278
By Phil Edwards , Head of Merchant Ser vices Por tfolio, Lloyds Bank Cardnet® ADVERTORIAL FEATURE Nature in its springtime glor y has been captured by the winning images in Shepherd Neame’s latest photography competition The independent family brewer and pub company launched its search for photographs depicting nature and wildlife enjoying the return of spring back in Januar y Organisers were inundated with entries, with extra points being awarded for any photos which incorporated food in some way, to celebrate the company ’ s current Charity of the Year, FareShare The top prize went to Mike Hook, a retired bank manager from Maidstone , whose image of a fieldfare feeding off fallen apples at East Malling Research Centre impressed the judges A keen wildlife photographer now in his retirement, Mike captured the image on his Canon 7D “There was a whole flock of fieldfare there that day at East Malling They were feeding on the leftover apples If you look closely you can see bits of apple on its beak They are not a native bird and so we see them in the winter He was presented with a £150
from Canterbur y, of his picture of a snail with a smaller snail on its back; Claire Hayhurst, of Romney Marsh, of her German Wirehaired Pointer Boo on Dymchurch beach; Sarah McBride , with an image of a dandelion clock on Wye Downs, and Miriam Simmons from Hernhill, of a bedraggled sheep in Otford Kathr yn Tye , Corporate Communications Manager, said: “We were delighted to receive so many entries Our judges felt Mike’s winning image was not only beautifully composed and exper tly shot, but also featured a relatively rare bird and incorporated food – so ticked all the boxes ”
Neame’s Latest
Competition The HSBC Tower in Canar y Wharf may be the latest London skyscraper to be repurposed as a hotel when the bank hands back the keys in 2027 HSBC decided last year to vacate the skyscraper spor ting its name in late 2026, in favour of a smaller location in central London According to repor ts that the owners of the building, Qatar Investment Authority (QIA) – who are also co-owners of Canar y Wharf Group – are considering a radical redevelopment of the site and have asked around 20 architects to submit ideas about ways to repurpose the 45-storey building Proposed alternative uses for the skyscraper include a hotel, luxur y private apar tments and laborator y space Any change of use to the HSBC Tower would likely cost hundreds of millions of pounds, with the building comprising 1 8 million square feet of floor space , equivalent to around 30 football pitches Iconic
Become Hotel In 2027
45 Storey HSBC Tower Could

Contract Caterers’ First-Quarter Sales Rise

7% Despite Drop In Units Served

Britain’s top contract caterers have begun 2024 strongly with sales growth of 7% in the first quar ter, the Contract Catering Tracker from CGA by NIQ and Bidfood reveals It continues the sector’s recover y from the upheaval of the COVID-19 pandemic and is the Tracker’s 12th quar ter of YoY growth in a row However, the rate of increase is well below the figure of 12% recorded in the last quar ter of 2023 Growth in MAT sales for the last 12 months compared to the previous 12 months now stands at 13%

Contract caterers have achieved their sales increases despite a drop in the number of outlets they ser ve The Tracker shows that units open in the first quar ter of 2024 were 3%fewer than in the first quar ter of 2023

The Contract Catering Tracker from CGA and Bidfood aggregates sales from leading operators to provide monthly repor ts with year-on-year analysis It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and par ticipants in the Tracker receive additional analysis in return for their contributions

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “Contract caterers have made a ver y impressive recover y from the seismic impacts of COVID and it’s encouraging to see more above-inflation growth in the first quar ter As inflation eases and the confidence of

businesses and consumers improves, we can be optimistic about a strong 2024 for the sector However, a slowdown of growth and a contraction in venues show there is no room for complacency and caterers will have to stay resolutely focused on quality and value in the months ahead ”

Debra Morrell business development controller for Bidfood B&I said:

“Although sales growth is still positive for the first quar ter of 2024, we have seen a soft March figure compared with previous months this year and a slowing in growth compared to previous quar ter Undoubtedly this has been due to the pressure that public sector budgets have been put under, a slight shrinking of the number of sites year on year, and the cost of living crisis still affecting consumer confidence and spend So, cautious optimism will be the name of the game as we look ahead this year Tapping into those choice drivers that consumers will look for will be key: value for money, healthier and sustainable options, as well as authenticity, innovation and quality “

Kate Nicholls, chief executive of UKHospitality, said:

“Contract caterers continue to perform strongly, demonstrating the value held in the high-quality, consistent product the sector delivers day in, day out The slight decrease in growth rate and units open in the first quarter shows the challenges that inflation and high costs continue to impose on the sector reinforcing the need for hospitality’s cost burden to be rebalanced and reduced ”

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



Issue 213 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,
Law advise from
Emma Jewell, alongside a number of restau-
have shared their own challenges
Margaret Faulkner, and Employment
rant owners who
teams to take away and put into practice immediately
from social media gurus Delivered Social and hospitality training exper ts
Keep an eye out for new episodes
Purple Stor y
’d like the team to answer live on air, or if you’d like to feature as a future guest
com if you have any questions you

Take payments with confidence

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To find out more, visit or call 0330 134 7976.

Cardnet® is a registered trademark of Lloyds Bank plc. Calls may be monitored or recorded in case we need to check we have carried out your instructions correctly and to help improve our quality of service. Lloyds Bank plc. Registered office: 25 Gresham Street, London, EC2V 7HN. Registered in England & Wales, no. 2065. Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority under Registration Number 119278. Multiple ways for your customers to pay. One simple solution for you.

Emerging Hospitality Trends: What Next In 2024?

Tourism and hospitality is one of the world’s most impor tant industries

– wor th around $9 5 trillion in 2023, according to the World Travel & Tourism Council (WTTC) – and most dynamic , making it a fascinating subject for academics like myself to pursue At Les Roches, it is our duty to keep our students up to speed with the latest trends across the hospitality industr y Before we look forward, however, it is always useful to look back, as from that perspective we can see the origins of several impor tant current trends in hospitality for this year So first a summar y of three key trends we saw in 2023


Probably the biggest talking point for the industr y concerned the ongoing ‘ war for talent’ and in par ticular how to attract and retain young people With new generations seeking a better work/life balance , as well as more defined career paths, hotels need to raise their game in terms of offering fully-rounded packages that encompass more than just salar y and bonuses

This is especially true at what we might term long haul destinations, where operators have had to think more deeply about the expatriate packages they provide , covering areas such as accommodation alongside other more intangible benefits

Hotel company HR directors I speak to are now seeking to come up with the right mixture of tangible and intangible benefits, with the latter including components that enhance the quality of the employee’s life , such as wellness centres or healthier meals in the staff catering areas The companies that care best for their employees are the ones that will win the ‘ war for talent’


The second big trend last year was the hotel industr y becoming even more brand sensitive , with a multitude of new brands being developed to cater to specific needs and desires of modern travellers

From the consumer ’ s perspective this is great news, as more choice is always welcome , and it increases the chances of finding that ideallymatched concept From the industr y perspective , it adds to what is already a ver y competitive market, putting even more emphasis on delivering exemplar y, highly personalised guest experiences to maintain customer loyalty


The final trend I want to touch upon is how the shifting economic and geopolitical sands impacted the business of hospitality Conflicts and political turmoil are , in themselves, beyond the control of hoteliers But given the truly global nature of hospitality it is an industr y that cannot escape the commercial implications of these shocks

The turmoil in Eastern Europe and the Middle East has made the industr y a little more cautious in places, leading some to focus on developing domestic or well-established overseas markets rather than taking chances on more ambitious ventures

On a positive note , the growing economic power of countries like India and Saudi Arabia is increasingly being invested in tourism and hospitality, which can only be good for the overall health of the industr y Saudi Arabia in par ticular is making a major play on tourism through its Vision 2030 initiative – and for me it was a genuine statement of intent to see the Saudi Tourism Authority sign an agreement last year to become the global par tner of the World Travel Market trade shows

If that was 2023, what trends can we expect to unfold as we progress through 2024? Since we are approaching the halfway point of the year, the picture is already becoming clearer



Any look ahead for the industr y must include the topic of sustainability in hospitality and the need to build sustainable practices into day-to-day operations

There is more concern than ever about environmental matters among the global population, and especially in the wealthier, ‘western’ economies which are home to vast numbers of potential guests for the hotel industr y

For hospitality companies, this is creating pressure from two directions On one hand, research reveals that guests are increasingly looking for evidence that the hotel is a good corporate citizen; on the other, governments and regulators are challenging operators to demonstrate their Environment, Social and Governance (ESG) credentials through more regular and detailed repor ting

In this regard, Singapore can be seen to have taken a lead in proposing mandator y climate repor ting In the EU, meanwhile , the Corporate Sustainability Repor ting Directive means large companies will have to repor t on their ESG practices from 2025 onwards, beginning with the financial year 2024 This includes EU-based subsidiaries of businesses that are not headquar tered in the bloc , fur ther widening the net

I believe the industr y has already made good progress in this area, particularly in areas such as making better use of resources like power, water, etc In addition, hotels have always done a great job of providing local employment, but now we are also seeing proper ties become more integrated in their communities, respecting and showcasing local cultures, and investing in environmental protection schemes


I already mentioned the rapid expansion in the number of hotel brands and concepts on offer ; and this is par t of a wider trend towards a more personalised experiences that focuses on individual preferences Digital transformation and leveraging the data it creates is clearly an impor tant par t of this – the more we know about our guests, the more personalised our ser vice can become

From an employee perspective , the drive now is towards specialisation

To be a decision-maker in hospitality today you effectively need to wear two hats – as an all-rounder with a good knowledge of the operational or financial elements; but also as a specialist in your chosen area, be it F&B, resor t management, golf courses, cruise lines, or another

Hospitality needs people with in-depth knowledge of these specialised areas to deliver a brand offering that is expanding beyond pure hotel accommodation For example , Four Seasons is now putting its name to private flying and private yacht char ters, while The Hong Kong & Shanghai Hotels Limited operates the world famous Peninsula Hotels but also manages golf clubs and private members’ clubs, as well as investing in private and commercial real estate


Whether it is under their own name , such as Bulgari Hotels, or in a more subtle fashion such as Chopard’s new Parisian boutique hotel 1 Place Vendôme , luxur y goods brands have ventured into hospitality in an increasingly enthusiastic fashion

As so often, LVMH Moët Hennessy Louis Vuitton (LVMH) is at the vanguard thanks to the creation of a dedicated hospitality arm that encompasses luxur y hotel brands Belmond and Cheval Blanc They recognise the crossover between luxur y customers and luxur y travellers and, from a talent management point of view, they know that the power of their brands – and the lure of the luxur y sector as a whole – makes them a magnet for the brightest and best potential recruits



Forecast to become a trillion dollar market in 2024, global wellness tourism is a market sector that can truly be said to have come of age

For me one of the lasting changes from the Covid pandemic is that many of us have become more health-conscious, aided by a plethora of wellness apps and other technologies that have given us unprecedented insights into the condition of our bodies

The major wellness-focused hospitality brands have not been slow to respond, with significant expansions now underway by Six Senses, Banyan Tree , and others Health and wellness is also featuring strongly in the exciting new tourism developments in Saudi Arabia, including the Amaala development that will be home to the first full scale health and longevity destination by the high end Swiss operator, Clinique la Prairie

For highly seasonal destinations, such as alpine ski resor ts, the growth of wellness tourism can be a real boon – and this is especially true for the more low-lying resor ts for whom the ‘ snow season ’ has shrunk due to our changing climate Wellness tourism is an all year round affair, and I think we will see more resor ts making a play to attract operators to set up in their locale


The hotel sector has not always been a place where new ideas and new technologies thrive – but that is changing – and at Les Roches, we are doing our bit by embedding innovation into all our academic programs; plus we have our own dedicated innovation centre in the form of Spark

Given the desire of many tourists to head for sunnier climes when on vacation, one innovation that could be adopted by hotel operators in those regions is the brainchild of Cool Roof France This Brittany-based company has developed a special paint that uses the waste from oysters, more especially the calcium from the oyster shell A roof covered with this paint is able to reflect 90% of the sun s rays away from buildings, reducing cooling costs and carbon footprints in a sustainable and costeffective manner

Another innovator wor th noting offers eco-friendly versions of consumable items which are bought just as regularly by hotel operators as they are by households across the world Founded in 2020 and based in the United States, EcoSoul makes tableware , kitchen utensils, tissues and drinking straws out of sustainable materials like sugar cane , palm leaf, rice husk, wheat straw and bamboo Currently focused on B2C sales, it will be interesting to see if companies like EcoSoul can crack the corporate market, including hospitality

Within the hotel business itself, I see a continuing rollout of personalisation through technolog y with innovations like in-room AI-powered chatbots becoming a more common form of guest interaction Improved, data-driven decision making will allow hotels to offer more focused ser vices based on personalisation and wellbeing


Ultimately, though, the deliver y of memorable hospitality experiences comes down to the human touch, and that means solving the talent challenge I referred to at the beginning of this piece From the big chains to the individual operators hoteliers need to fight like never before to ensure that ser vice-oriented, interculturally fluent young talents choose hospitality ahead of other competing career paths


Continuing on this theme of keeping talented employees loyal to the brand and the business, for the younger generations, this will involve more than just salar y and bonuses, as these workers tend to value ‘softer ’ elements around quality of life just as highly Work/life balance is a perennial challenge in a 24/7 industr y like hospitality, and it is something the industr y must address if it wants to remain an attractive environment in which to build a career

That said, you cannot look beyond geopolitics as the biggest challenge facing hoteliers this year No industr y likes uncer tainty, and with conflicts raging in several places and an unprecedented array of national elections throughout this year, uncer tainty is the order of the day

In response , the hospitality education sector needs to build crisis and change management into ever ything we teach Hospitality is an incredibly resilient industr y which has bounced back from all kinds of shocks in recent decades – from 9/11 to Covid – but at an individual level we need to ensure that the industr y s future leaders have the agility and resilience to not become overwhelmed during times of crisis

It’s not all bad news by any means, though Human nature is such that in challenging times we naturally seek an escape route , and for many of us that means taking a holiday to ‘get away from it all’ In par ticular, I see the trend towards staycations being maintained this year, par ticularly in markets like the United States

Last but not least among the challenges, the industr y is going to have to respond to the ESG challenge Customers – especially on the corporate side – are increasingly shifting their business to hoteliers who fit their own ESG philosophies, while sustainability and ESG repor ting must include actions towards climate change at the local, regional and global level

The deeper you dive into the world of tourism and hospitality, the more fascinating it becomes

14 CLH Digital Issue 213
(https://lesroches .edu/)

UKinbound Launches Manifesto for Growth

Wednesday 15th May 2023, London – Award-winning association

UKinbound has launched its manifesto for the UK’s inbound tourism industr y, which focuses on bringing international visitors to the UK, ahead of this year ’ s general election

Featuring seven policy ideas and reforms, the manifesto highlights that inbound tourism is an expor t industr y that brings new money into the UK providing the current and future government with both shor t-term and long-term growth oppor tunities


– Expand and reform the Youth Mobility Scheme

– Extend passpor t-free travel schemes for under 18-year olds

– Create home-grown talent with language skills

– Enhance the UK’s competitiveness via a reduced-price five-year visitor visa

– Make the Electronic Travel Authorisation more competitive

– Boost regional economic growth through the introduction of a new

VAT Reclaim Scheme

– Reinstate national tourist board budgets to pre-inflationar y levels to strengthen international marketing

The document outlines that inbound tourism is forecast to be wor th £34 billion to the UK economy in 2024, with 39 million international visitors to the UK By the end of the year the industr y is expected to have returned to 2019 figures

It also details the positive impact the industr y has on regional economies and its ability to sustain and create skilled jobs Data is shared which suggests that international tourism spend in the UK is due to grow 20% by 2027, in comparison with a UK average of 5% for the wider economy

Concerns regarding the UK’s international competitiveness are included – the World Economic Forum places the UK 116, out of 117 countries for price competitiveness, alongside a range of solutions encompassed by the seven policy ideas and reforms

Joss Croft OBE, CEO, UKinbound said

Our manifesto is a blueprint for expor t growth that harnesses opportunity, while suppor ting businesses and creating and maintaining skilled

jobs across all regions of England, Scotland, Wales and Nor thern Ireland

“This strateg y matters Our seven policy ideas and reforms provide both immediate and long-term solutions, that would significantly enhance the UK’s 2nd largest ser vice expor t industr y, inbound tourism, and Britain PLC

“International tourism is incredibly competitive , but the UK should be more ambitious about the significant role that inbound tourism can play in economic growth We are therefore calling on the current and future government to continue its ongoing collaborative relationship with industr y, to ensure the sustainable growth of this expor t sector ” Driving Expor t Growth – A Manifesto for the UK’s Inbound Visitor Economy was launched on Tuesday 14th May at a reception event in the Houses of Parliament The event was hosted by Sally-Ann Har t MP for Hastings and Rye , with a speech from the Tourism Minister, Julia Lopez MP Over 20 parliamentarians attended, alongside 60 UKinbound membersand stakeholders

The UKinbound manifesto can be accessed at https://www ukinbound org/wp-content/uploads/2024/05/UKinbound-Manifesto-2024

How Much Is Your Used Cooking Oil Worth?

Issue 213 CLH Digital 15
digital pdf
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 charitable enterprise of the Sikh community The project involves the supply of fresh cooking oil to the Sikh Temples for use in their Langar kitchens at competitive prices and collection of the used cooking oils by private equity backed Lifecycle Oils As par t of the agreement, they are 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

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

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

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 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

Over 400 Hospitality Professionals To Take Part In 2024 Springboard Virtual Race This July

Springboard chief executive , Chris Gamm, said: ‘As we reflect on Mental Health Awareness Week across the hospitality industr y, we hope our Springboard Vir tual Race charity challenge will offer some mental health relief for the body and mind through this fun, healthy, social, fitness outdoors activity! And all whilst fundraising for the Springboard Charity – as we continue our mission to provide training and employment

and CH&CO will also be competing to help fundraise for Springboard this Summer – along with Gold Sponsors and teams including Bidfood Wafflemeister

welcome It is £15 to enter which includes a goodie bag and charity t-shir t, as well as prizes for the winning teams (across various categories) including the fastest team and most money raised

Labour Market Stagnation Shows Need To Incentivise Investment

16 CLH Digital Issue 213
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: www vkofficial com/ask-for-clive
To coincide with this week s Mental Health Awareness Week (13th-19th May) – Springboard has launched its Summer charity challenge , Vir tual Race 2024 A fun, fundraising vir tual fitness challenge for the hospitality industr y, which raises money for the Springboard Charity whilst encouraging and championing wellbeing for the mind and body This July 2024, over 400 individuals will compete in the annual Springboard Vir tual Race 2024, To Cambodia and Back, which challenges teams (of up to 20 people) to cover 14,000 miles vir tually from 1st July – 31st July 2024 This year ’ s theme derives from the recent Springboard Cambodia Trek (which took place between April-May 2024) and saw 23 individuals trek 100km through the Cambodian Wilds as well as building eco bungalows in the Siem Reap area The volunteers (made up of hospitality professionals) raised an incredible £94k for the Springboard Charity The next stage of the challenge continues back in the UK and invites teams or individuals to cover the miles any way they like – by walking, running, cycling, wheeling, swimming, skipping Any pace , anywhere – all abilities are
Kraft Heinz Lotus Bakeries KP Snacks, Unilever, Vestey, AAK, Upfield Foods UK Ltd, Kellanova (Kellogg’s), Browns Food Group, and more Register your Vir tual Race place here (as an individual or team): https://springboard uk net/events/vir tualrace-to-cambodia-and-back/ Donate to Springboard Vir tual Race: https://www justgiving com/campaign/vir tualracetocambodiaandback To join the line-up sponsors suppor ting the charity challenge contact: bhavnap@springboarduk org uk
oppor tunities in hospitality, to young and underprivileged people facing challenges ’ Vir tual Race Headline Sponsors Nestlé
Hospitality vacancies remain stubbornly above pre-pandemic levels, with little positive movement in five months research reveals There were 107,000 vacancies in hospitality in the quar ter to April 2024, according to the Office for National Statistics This is 15% higher than pre-pandemic levels of 93,000 Wages paid in the sector increased by 9 5% in March 2024, driven in par t by ongoing wage inflation, the sector’s focus on recruitment and retention, and some business implementing April wage increases early Kate Nicholls, Chief Executive of UKHospitality, said: “These figures demonstrate a labour market that is out of sync with the positive economic news seen elsewhere , par ticularly GDP increasing “Hospitality businesses are investing heavily in their people , ith wages up almost 10% in the last year, but the lack of movement in vacancies shows the need for the sector to be unshackled in other areas to free them up to invest and drive economic growth “Rebalancing and reducing the sector’s cost burden must be a priority because we ’ re continuing to see money earmarked for business investment diver ted into simply paying the bills “There is appetite out there to invest Hospitality businesses want to spend money on the future , but they need to be freed up financially to do so I hope the Government recognises the potential hospitality holds and its unique ability to help the nation achieve its economic goals ”

Revealed: The Top 10 Best Places To Celebrate The Euros

New data has revealed the UK’s top 10 locations most excited for UEFA Euro 2024 The research was conducted by exper ts at NZCasinoClub, who analysed Google search data over the last 12 months to establish which UK locations are the most excited about the Euros The study looked at Google searches of the five most Googled UEFA Euro 2024 terms to calculate the monthly search interest per 100,000 residents Researchers also identified the number of pubs and bars within five miles screening football for the locations searching the Euro’s the most Durham topped the list of places most excited about the Euros with a monthly average search volume of 2,654 per 100,000 residents To put that into perspective , Durham searches for the Euros 154% more per capita than Bristol, which ranked 10th out of the top 10 cities Within five miles of Durham, 61 pubs and bars are televising football, 28 of which include a beer garden Durham’s neighbouring location, Newcastle , landed in 11th place , whilst Sunderland ranked 74th

In second place is Warwick, with an average of 1,659 searches a month per 100,000 people Warwick has the smallest population of the top 10, and its residents’ top two searches are for ‘Euro 2024’ and ‘Euro qualifiers’ Out of the 106 pubs and bars in Warwick, 42% are screening the football 27 of which have a beer garden Warwick’s closest cities Birmingham and Coventr y, ranked 16th and 24th for searching the Euro s the most

In third place is Edinburgh, with an average of 1,149 monthly searches for the Euros per 100,000 people There are 423 pubs and bars within five miles of Edinburgh, 33% of which are screening football Out of the 138 pubs and bars screening football, 26 of those have beer gardens Other high-ranking areas in Scotland include Glasgow in fifth, Aberdeen in 17th and Dundee in 26th

Manchester is four th place , with 1,323 average monthly searches per 100,000 people Manchester has 40% of its pubs and bars showing football; within the 216 pubs and bars showing football, 95 of them include a beer garden

Glasgow is just behind in fifth place , with 1,233 average monthly searches per 100,000 residents Glasgow residents have a slightly higher percentage of pubs and bars screening football than Manchester at 39%, with 155 pubs and bars showing football out of 396 pubs and bars 41 out of the 155 pubs with football include a beer garden

In sixth place is Bolton, with 1,155 monthly searches per 100,000 people Bolton has the highest percentages of the Nor th West locations listed in the top 10 of most likely getting a table at a pub or bar screening the football with 47% of the pubs and bars showing football in the area Within five miles of Bolton, there are 103 pubs and bars showing football, 8 of which have a beer garden

Greene King And Zero Carbon Forum Collaborate

To Help Operators Become More Sustainable

TUGO - Innovative Food Solutions

18 CLH Digital Issue 213 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
In seventh is Croydon, with an average of 1,154 searches a month per 100,000 people More than half of Croydon pubs and bars are showing football at 54% Out of the 131 pubs screening football, 61 include a beer garden Salford is in eighth place , with an average of 1,075 searches a month per 100,000 residents Residents in Salford have a lower choice of pubs and bars than Manchester and Bolton, screening the football at 37% Salford has 169 pubs and bars showing football, nearly half of which have a beer garden Just after that is London, with an average of 1,057 searches a month per 100 000 people Londoners have the choice of 1 009 pubs and bars showing the football 590 of which include a beer garden This equates to the capital of England having 51% of pubs and bars showing the football in London Finally, rounding off the list in tenth place is Bristol, with 1,045 monthly searches on average per 100,000 people Bristol has 395 pubs as bars, with 53% of those screening the football Out of the 53%, 120 have a beer garden Oxford, Derby, Hull, Birkenhead, Rotherham, Poole , Woking, Nor thampton, Bur ton upon Trent, and Crawley are the 10 locations least excited about the Euros Adam Parker at NZCasinoClub commented on the findings: “There is anticipation and excitement across the UK as pubs and bars gear up for the prestigious UEFA Euro 2024 tournament scheduled for June It’s amazing to see cities and towns across the countr y come together to watch their national team
the top 10 of the study
known for its passionate football culture The Euros has the potential to provide a significant financial boost to pubs
bars through a massive increase in footfall and sales oppor tunities
“Manchester Bolton and Salford are in
as Greater
Greene King Pub Par tners is collaborating with the Zero Carbon Forum to help its pub operators become more sustainable In 2020, Greene King became a founding member of the Zero Carbon Forum, an industr y group committed to working collaboratively on a roadmap to net zero emissions across the hospitality sector Greene King has pledged to reach net zero by 2040 and has set a near-term emissions target of reducing its absolute Scope 1 2 and 3 greenhouse gas emissions by 50% by 2030 With franchisees falling into Greene King’s Scope 1 and 2 emissions and Tenants and Lessees its Scope 3 emissions Greene King Pub Par tners is suppor ting its Par tners to become more sustainable through a collaboration with the Zero Carbon Forum To begin with Greene King Pub Par tners is suppor ting its tenants lessees and franchisees with access to the Zero Carbon Forum’s Carbon Calculator which they can now use to calculate their carbon footprint and identify key changes they can make to their businesses that both contribute to environmental sustainability whilst also growing profitability Each Greene King Pub Par tners Business Development Manager, Estates Manager and Proper ty Sur veyor has also been educated on sustainability and carbon literacy by the Zero Carbon Forum, so that they can better suppor t Par tners who are tr ying to make their businesses more sustainable Alongside the par tnership with the Zero Carbon Forum, Greene King Pub Par tners has also launched a new initiative , called “Par tners For Good”, which is designed to help its pub operators have a greater positive impact on their communities and environments The new initiative includes access to key supplier deals and offers organised by Greene King Pub Par tners that can help operators with their carbon reduction as well as suppor ting their communities with engaging initiatives, such as charity fundraisers The “Par tners For Good” initiative will remain in continuous development, providing Pub Par tners access to innovative suppliers that can help them reduce their carbon footprint, as well as charity initiatives and other organisations they can work with to engage the local communities they ser ve Earlier this year, Greene King also won Sustainability Pub Company of the Year at The Publican Awards 2024 Mark Chapman, Founder of the Zero Carbon Forum, said: “The Zero Carbon Forum launched its free Carbon Calculator in 2022, and it’s already been used by 473 companies across 5,976 sites to measure over 1 7m tonnes of CO2 I’m excited to launch the corporate version of the Calculator through this innovative par tnership with Greene King Pub Par tners – we ’ re working together to suppor t franchisees, tenants and lessees in effective action on carbon ” Dan Robinson, Managing Director of Greene King Pub Par tners, said: “Greene King is on a journey to net zero and we want to take our Par tners on that journey with us As a business par tner to our incredible licensees, its up to us to help them on this journey That s why we are collaborating with the Zero Carbon Forum to help our franchisees, tenants and lessees reduce their carbon whilst saving on costs as well ”

Long-Term Trends Report Reveals “Cautious Optimism”

Long-term demand is looking good for the sector according to OakNor th’s Sector Pulse

The repor t reveals that over the last six months to 30 April 2024 the hospitality and leisure industr y demonstrated continued resilience despite ongoing challenges from labour shor tages (132,000 vacancies –48% above pre- pandemic levels according to UK Hospitality), and inflationar y pressure on rent, energ y bills, and the cost of ingredients In terms of operational performance , the sector continued to hold up, and the anticipated cut in the base rate later this year may ease some pressure on household disposable income

This, combined with economic growth could lead to higher levels of demand for UK hotels from both leisure and corporate guests However, over the shor t term, new supply coming into the market and more muted demand could impact on occupancy levels From an investment perspective sentiment towards this sector remains positive though liquidity has been sluggish as investors continue to face higher borrowing costs, and businesses have to refurbish existing stock to meet energ y efficiency and fire standards

Unfor tunately, the repor t says, industr y calls for greater policy interventions went unanswered in the Spring Budget, though the freeze on alcohol duty until Februar y 2025, was seen as a positive step for the industr y Our outlook for the sector over the next six months is cau-

tiously optimistic – we have seen from the experiences of our customers that many hoteliers restauranteurs and pub operators continue to thrive and are finding new oppor tunities amidst ongoing market challenges – but the industr y faces ver y real, in some cases existential, threats over the next six months

So far this year, inflation has fallen, wage increases have held up, and c 27m people saw their national insurance contributions cut from 10% to 8% from April, putting up to £450 more in their pocket this year

Household finances for the majority of those of working age have generally improved and we expect to see this leading to an increase in positive consumer sentiment from June

Despite the improving consumer sentiment hopes of a summer cut to interest rates have been quashed and pushed out to slightly later in the year, with theBank of England recently warning that inflation must be squeezed out of the economy beforehand

Spurred by major international spor ting events including the Euros, T20 World Cup, and the Olympics, pubs in par ticular are expected to see a boost during the summer, even if the British weather doesn’t end up being par ticularly good!

With mounting political pressure to reduce aid spend on accommodation for asylum seekers, it is possible that we will see numbers star t to wane progressively over the next six months, with government having already announced in Januar y that it has stopped using approximately 60 of the 400 hotels on its roster

The repor t adds a that if the Labour Par ty win the for thcoming general election they has promised to replace business rates with a system of “business proper ty taxation” to level the playing field between highstreet businesses and online retailers This is something we will be monitoring closely over the next six months as we move closer to the general election

Do Some Good With The £760m Of Loose Change Campaign Urges

The generosity of customers is fur ther suppor ted by Greene King’s par tnership with Pennies, the digital collection tin, which allows pub-goers to top up their bill by 25p when visiting any of its pubs across the countr y It’s cer tainly a well utilised feature , with a recent sur vey of pub goers revealing that two in five (40%) said they will choose to round up their bill to donate The par tnership, introduced in 2019, has recently just surpassed the £2 million mark in donations to Macmillan Cancer Suppor t Assad Malic , Chief Communications and Sustainability Officer at Greene King said: “We’re extremely conscious of the

pennies to good use in suppor t of the vital work that MacmillanCancer Suppor t does

There are currently around 3 million people in the UK living with cancer and with an ageing population, this is set to rise to 4 million by 2030 With many patients facing ongoing disruption to care and treatment, loss of income and ever ything else a diagnosis brings, this makes the suppor t they offer is now more important than ever

Porkka - A Wide Range of Solutions to Meet

20 CLH Digital Issue 213 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
The average Brit has up to £26 99 in loose change or forgotten cash lying around their house , according to new figures from pub company and brewer Greene King , equating to a whopping national total of more than £760 million In the average UK home , coat pockets are the most common place in which to find or keep loose change or spare cash, with nearly six in ten Brits (58%) doing so, followed by in a handbag (48%) and in a pot or pigg y bank (45% ) The study has been conducted by Greene King, as it heads into one of its annual fundraising campaigns for Macmillan Cancer Suppor t to highlight the positive impact that a charitable donation of just a few pennies from this re-discovered cash can have This research and fundraising drive also aim to demonstrate that even the smallest donation can have a big impact, challenging the belief held by one in three people that anything under £2 is too small a sum to donate With the cost-of-living crisis continuing to affect many households across the UK, Greene King is encouraging a little and often approach to its fundraising initiatives across each of its 1,600 pubs in 2024, putting the nation’s
impact the cost-of-living crisis is continuing to have on people which is an understandable obstacle for many when it comes to considering donating to charity “Despite this, the research shows that there is a significant amount of loose change lying around households in the UK It s impor tant to recognise that the smallest donation, even if it s from re-discovered cash down the backs of sofas, can make such a monumental difference to the impor tant work Macmillan Cancer Suppor t carries out daily in the UK ” Claire Rowney, Executive Director of Fundraising, Innovation and Marketing at Macmillan Cancer Suppor t, said: “We are incredibly grateful for the continuous suppor t from our wonderful par tner Greene King The commitment from Greene King team members and customers to raise vital funds for Macmillan is inspiring, and we truly appreciate their generosity At Macmillan we rely almost entirely on donations to provide the vital suppor t so many people with cancer rely on, and all donations – big and small – add up to make a huge difference ”

Bournemouth To Introduce Tourist Tax From July 1st


He added: “There’s no point in marketing those towns if those towns aren t looking absolutely tip top

“So the first thing basically is all around safe , secure and green ” Rosie Radwell Marsham Cour t Hotel and chair of the Shadow ABID Board, said:

“This is good news for the destination and we are thrilled that the Accommodation Providers have voted in favour of the ABID

“The additional funds raised will have a huge impact on the future of tourism in Bournemouth, Christchurch and Poole

“On behalf of the volunteer Shadow ABID Board, I would like to thank our fellow Accommodation Providers for recognising the power of par tnership working and the necessity to act now

We are excited about the future and have already star ted to plan projects and events to enhance tourism in the area

Following the consultation, 31 businesses in the industr y voted on the proposal, with 16 voting in favour

The levy of £2 per night for visitors at large accommodation providers will begin on July 1,

Star Turn Raises £50,000 For Leading UK Loneliness Charity

Star Pubs colleagues have taken par t in 10 ‘Star Turns Orange’ walks across the countr y to raise £50 000 for one of the UK’s leading loneliness charities, Marmalade Trust2

Since making Marmalade Trust their official charity a year ago HEINEKEN UK and Star Pubs have raised over £100,000 on its behalf with activities ranging from a gala ball to fundraisers such as quizzes, cake sales in pubs and their Marmalade Sundae and Marmalade Spritz menu items which are available in their managed operator pubs

The £50,000 raised from the Star Turns Orange walks will fund loneliness awareness training in pubs and campaigns to increase understanding of the issue of loneliness in society TO UNDERSTAND THE SCALE OF LONELINESS IN THE COUNTRY STAR PUBS COMMISSIONED RESEARCH OF 2066 ADULTS IN APRIL 2024*

• 50% say they feel lonely at least once a week and a tenth of respondents (11%) feel lonely ever y day The most common time to be lonely is on weekday evenings with a third of people repor ting this

• To make their weekends appear busier nearly 40% (39%) claim to fib all the time or sometimes about what they have done

• Four out of ten people (39%) say they think the uncer tain and worr ying times we live in make them feel more lonely than they would otherwise THE RESEARCH ALSO REVEALED THE CRITICAL ROLE THAT PUBS PLAY IN ADDRESSING LONELINESS:

• The main reason for going to the pub for three quar ters of pubgoers is to connect with other people and more than a third visit their local to engage with their community

• 88% of people agree that social hubs and third spaces, such as pubs, are impor tant to prevent loneliness and create social connections

• More than half of respondents – 55% – say they would like to go on more nights out, but don’t get asked

• Two thirds of people think it is impor tant for pubs to create events for the community and four out of 10 think it’s impor tant for them to suppor t charity

Lawson Mountstevens, Star Pubs’ Managing Director said:

“We can all feel lonely at times It is not exclusive to one age group or situation Our research shows the scale of loneliness and how the current worr ying times are exacerbating the issue It also reveals the vital role pubs play in alleviating loneliness, acting as social hubs We re delighted to help fundraise on

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 bin means you ’ re leaving money on the table

However, on par ticularly 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


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

kitchen processes No more sogg y serrated

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 food and plastic waste

That was the problem we , at Prowrap, set out to solve when we designed our new Speedwrap Pro dispenser Like its predecessor, it cuts precise lengths of cling film with a simple press on its lid, streamlining the wrapping process while also minimising the amount of cling film that is wasted If you ve ever spent precious time wrestling with a box of

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

As the 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

make a clean cut,
the rest
film tr ying to get the integral cutter to
you ll understand how that time can add up
22 CLH Digital Issue 213
behalf of Marmalade Trust
to highlight the issue of loneliness in society Amy Perrin, Founder of Marmalade Trust, Marmalade Trust says: “We are a small charity with a big mission We are dedicated to raising awareness of loneliness and empowering people to make connections That includes signposting people experiencing loneliness to the right suppor t and resources to help them make new connections and friendships Thanks to the money raised by Star Pubs and Heineken our reach is spreading and is also making an impact in pubs, the length and breadth of the countr y We’d love more pubs to get behind Loneliness Awareness Week 2024 on 10-16 June and introduce loneliness awareness staff training So please join us in our mission ”
tourist tax which could generate more
BOURNEMOUTH, Christchurch and Poole are set to be the first coastal region to introduct a
than £12 million over five years
around £2 per night,
in Europe and the USA, with money being invested into the area The funds will also help sustain and develop large-scale events such as the Air Festival, Ar ts by the Sea, Poole Christmas Maritime and Christmas Tree Wonderland Manchester was the first UK city to charge a £1 tourist tax to visitors staying in the city-centre hotels or rental apar tments An estimated A £2 8m has been raised from visitors to Manchester so far, and was introduced in April 2023 to pay for measures aimed at attracting more visitors Destination Management Board chair Andy Lennox said the approval of ABID is an “historic moment for the towns” He said: “As a destination and making sure that that destination is the best it can possibly be with the most eventful things that can happen, it’s just wicked “So to have that money coming in through the visitor levy is incredibly impor tant “I don’t think we have been in a situation for the last 15 years where we have had this amount of money to be able to spend on the area ”
a successful consultation, the Accommodation BID (Business Improvement District) will begin a
charge of
which is said to bring the area in line with
levies in

Shoots Of Recovery In Sight So Roll On The Euros!

Adam Byatt Named New Chair Of The Royal Academy Of Culinary Arts

Adam Byatt, chef patron of Michelin-starred restaurant Trinity and culinar y director of Brown’s Hotel, London, has been announced as the new chair of The Royal Academy of Culinar y Ar ts (RAC A) Byatt, a protégé of Ritz executive chef and Michelin star holder John Williams MBE, will take over the role as chair of RAC A as John Williams (who has held the role of chair for 20 years) steps up into the role of president Chef Williams will take over from Brian Turner CBE who will assume the role of honorar y president of the organisation

Turner CBE who alongside late hospitality legend Richard Shepherd CBE was one of the original members of the Club 9 group of trailblazing chefs in the 1970s, was chair of the RAC A from 1993-2004, and president from 2004 The Academy of Culinar y Ar ts gained its Royal Patronage in 2013 A NUMBER OF OTHER ORGANISATIONAL CHANGES ARE ALSO BEING MADE AT RACA:

Lisa Goodwin-Allen, Michelin-starred chef of Nor thcote hotel in Lancashire and The Stafford in London, will take up the role as co-deputy chair (Nor th) with chef Gar y Jones (previously head chef at Le Manoir aux Quat’Saisons) as co-deputy chair (South)

Mark Flanagan LVO, Royal chef and Assistant to the Master, Master of the Household’s Depar tment, takes up the role of chair of sustainability

Lisa Jenkins, chief executive of the RAC A explained: It s exciting to be announcing several changes across the organisation Adam is passionate about education and mentorship and that is RAC A’s core purpose

His appointment coincides with our funding grant from the Savoy Educational Trust and Neil Rippington, our RAC A College Community Programme Director, and I will work closely with Adam on all areas of education ”

Commenting on the changes, John Williams, said: “We’re embarking on a fresh horizon and a new phase at the Royal Academy of Culinar y Ar ts, as Brian and I step up to make room for a new generation poised to lead It’s imperative that we progress and adapt to stay per tinent while honouring the wisdom of the past ”

Byatt added: “I am honoured to be taking on the role of chair at the Royal Academy of Culinar y Ar ts The Academy is a highly prestigious institution which helps, educates, and inspires young professionals in the hospitality profession I was once one of those young chefs and was given an oppor tunity which changed the trajector y of my life I was inspired by the Academy and mentored and guided by those who have helped to run this organisation Now I have a fundamental par t to play, and it feels as if a circle of my career has been completed

“I am indebted to all of those who have placed their trust in me I would like to thank Brian Turner, our new honorar y president I am also hugely grateful to John Williams, who has steered this mighty ship for two decades and has been instrumental in shaping who we are today I am proud to say that he also shaped my career – John and I met many years ago when I trained with him at Claridge’s

“I have been given a golden oppor tunity to steer the Academy into the next leg of its journey and to help improve its impact on the wider industr y As someone who is passionate about improving education for young professionals in hospitality, this will be my main area of focus

Stella Artois Launches ‘Perfect Serve’ Campaign Celebrating The Perfect Pint

tois Unfiltered ser ve As par t of the campaign, Budweiser Brewing

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 www bergmanndirect co uk or call 01522 692888
24 CLH Digital Issue 213 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
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
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
Research by Oxford Par tnership has revealed some good news as outlet closures have slowed in the past 4 weeks and we see the rate fall to1% year to date Outlet closures have fallen to 1 8 outlets a day to the end of April compared to 2 2 outlets in the previous month The biggest slow down in closure rates in in Urban areas as more and more businesses encourage workers back to the office And whilst consumer footfall is vir tually flat versus 2023 (only -0 6% YTD) due to operators again reducing their opening hours by c-1% in the latest period, the good news is that those consumers who are venturing out, are spending longer over their occasions meaning that average dwell time continues to grow albeit this growth has slowed in the last 4 weeks April’s consumer spending on overall Eating & Drinking saw stronger growth than in March, at +2 8% compared to +2 6% This was driven by Easter trade in Pubs, Bars & Clubs where spend in the month was +3 9% However, spend at Restaurants decreased by -13 1% in April 2024 versus this time last year, a fur ther decline compared to March 2024 (-12 6%) Encouraging news from the May Bank Holiday, sees transactions were +16 8% on May 4th compared to the previous Saturday, with 2 5 times as many sales processed compared to the average day this year so far Which, the data says shows that more promising picture of the trade is definitely emerging The data also revealed a “huge cause for optimism” as Europe looks forward to the Euros with Scotland kicking off on the 14th and England on the 16th of June The last tournament grew beer & cider sales +9 4% with the five “golden” sales days all including the home nations The final, where England lost to Italy saw sales soar +131%

Navigating The Hospitality Sector's Sustainability Journey Through Reducing Hotel Waste

Within the vast scope of global environmental issues, hospitality may not be the first industr y which comes to mind when you think of the key barriers to reaching the UK’s goal of Net Zero carbon emissions by 2050

It is easy to think that other industries, such as agriculture or aviation, predominantly make - and therefore should take - the heat Yet, hospitality is responsible for up to 15% of the UK’s greenhouse gas emissions, and a growing number of environmentally aware consumers are making it clear they expect the issue to be taken seriously, leaving behind those businesses which fail to rise to the occasion WHAT CONTRIBUTES TO THE SECTOR’S LARGE PRODUCTION OF CARBON EMISSIONS?

Within hospitality, hotels are a major contributor of the sector’s output of carbon emissions A large par t of hotels’ struggles with sustainability is waste management In the EU waste is the four th largest source of emissions and in the UK alone hotels produce 289,700 tonnes of waste each year

The supply chain relies heavily on packaging which makes up 24% of the UK’s total emissions Mass produced plastic packaging, such as hotel toiletries, pose harm to the environment by adding to CO2 emissions from their conversion from fossil fuels in the manufacturing process As it stands, the plastic problem isn't going away; rather it is only getting worse In 2021, plastic product manufacturing in the UK produced roughly 3 32 million metric tonnes of CO2 emissions - nearly six percent more than the previous year WHAT ARE THE MAIN BARRIERS TO HOSPITALITY’S INVESTMENT IN SUSTAINABILITY?

A Race to Net Zero repor t published last summer found a number of factors were cur tailing the UK hospitality sector’s drive to fully embrace sustainability Covid-19 lockdowns proved near lethal for many businesses, while Brexit increased the cost of impor ted goods Since then, inflation and the cost-of-living crisis have been a perceived barrier to what businesses often assume will be a costly strateg y to become more sustainable The cost of change is one of the greatest barriers, coupled with a lack of education around the cost benefits in implementing environmentally sustainable initiatives

The Summer of Love


Additionally, prominent sustainability goals such as the UK government’s 2050 Net Zero target, can seem too opaque and far away for individuals to grasp The inability to directly quantify the impact any hands-on initiatives may have on carbon emissions can breed a lack of motivation among many business owners


Embracing more immediate concepts, such as circular economy, is therefore the best practice for simplifying sustainability in a way all businesses can understand

Despite the aforementioned barriers, embracing such a principle does not have to be expensive and can help businesses save money

The main principle of the circular economy is the focus on reduction rather than offsetting

26 CLH Digital Issue 213 In the wake of the Q1 2024 release of nightclub figures the Night Time Industries Association (NTIA) is sounding the alarm over a dramatic decline in the number of nightclubs across the UK The most recent figures from from CGA Neilson reveal a devastating loss of 67 nightclubs in just the first three months of 2024, equating to approximately 5 closures per week Of these closures, nearly 4 on average are independent businesses, totalling 48 independent closures and 19 managed or tenanted establishments This decline represents a concerning trend, with a 40% decrease in independent nightclubs over the past four years, as highlighted by the NTIA In the last year alone , the UK has bid farewell to 81 nightclubs, marking a significant 10% decline Among these closures are 59 independent venues and 22 managed or tenanted establishments Michael Kill CEO of the NTIA expressed profound dismay over these figures emphasising the cultural and social significance of nightclubs as integral components of the UK’s nightlife He lamented the rapid pace of closures, revealing that the countr y has been losing just under 10 nightclubs per month, with over 2 closures occurring ever y week since March 2020 Kill attributed much of this decline to a combination of factors, including insufficient suppor t during the pandemic , mounting debt burdens, and soaring operating costs He underscored the urgent need for policymakers to inter vene and provide meaningful suppor t to prevent fur ther losses “The decimation of our nightclub industr y is a national tragedy,” stated Kill “Without immediate inter vention and meaningful suppor t from policymakers, we risk irreparable damage to our cultural heritage and the fabric of our communities, the Government must consider a VAT cut through fiscal intervention prior to the general election businesses cannot wait!” Nightclub Crisis Deepens: NTIA Sounds Alarm As 5 Nightclubs Lost Every Week in Q1 2024
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 talking! We asked these UK singletons which genre of music they prefer hearing on a first date in different venues and the results show: • Bar s should bop to pop (47%) Pop music in a pub (48%) • Restaurants shou d 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 customer loyalty with future visits See the adver t on the facing page for fur ther information *A sur vey commissioned by PPL PRS of 1000 UK respondents by Attest in June 2023
waste management is a sure way to initiate a business into a circular economy while reducing costs Some hotels
already experimenting with waste reduction initiatives, such as implementing door hangers promoting water conser
for cus-
they do
require their linen to be replaced daily Yet, businesses need not reinvent the wheel in order to reduce their carbon emissions Par tnering with established sustainability initiatives can make the transition to new waste management processes less daunting SUSTAINABILITY SELLS
tomers to
to housekeeping that
it comes to understanding the cost-benefit of such initiatives, one only has to look at consumer habits According to a study of over 11,000 travellers, 90% of travellers look for sustainable travel options Gen Z in par ticular are leading this charge , with over 65% of 18 to 24 year-olds in the UK basing their purchasing decisions on the ethical and sustainable implications Since The UK's Streamlined Energ y and Carbon Repor ting (SECR) legislation came into effect in 2019 requiring organisations to publicly repor t on their carbon emissions consumers now have the ability to make more informed purchasing decisions
should heed this call from these increasingly environmentally conscious demographics by implementing mutually beneficial waste-reducing practices that positively contribute towards a collective goal

The Rise of Pub Snacks: A Prof itable Oppor tunity

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

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

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

in the UK Hospitality Sector

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

16bn and growing

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

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

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

The Perfect Snack for All Your Trade and Hospitality Needs

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

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

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

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

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

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


All our pac kaging
fully rec yc
have a 99
waste free production
Sustainable Palm Oil (RSPO)
only used in
of the highest quality Contact Rober t for an online catalogue and more information regarding our perfect snacks rober t@rober | 01202 875280 | www.rober or see the adver t on page 5
in 2011 we are a family-owned and operated business At the core of our operations lies a personal touch, ensuring our trade customers enjoy the
cious snac ks to delight your customer s • Exceptional customer ser vice , led by a dedicated Account Manager • Convenient order ng opt ons whether online or by phone •
lable or
and we
process • Proud y
tified by the
Fudge • A l our ingred ents are
28 CLH Digital Issue 213
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 213
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 213
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 213 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 213
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 213
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 213

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 213 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 213 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

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
any application
They have strong
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
ified for
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 reputation in the industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time
y us out, order your door gaskets from us and discover a better way to do business We are here to help you
44 CLH Digital Issue 213

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 213 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 213 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 213

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 213 CLH Digital 49
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 | 07842680653 Old Smokey – The BIG Pit
No Other! 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 213 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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 213 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 213 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 213 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 213 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 213 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 213 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 213 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 sector

The Time to Pay Scheme has undoubtedly been a lifeline for many but there needs to be a different approach for the hospitality sector We often hear from distressed directors how they’re struggling to make repayments because of fluctuations in revenue When you ’ re running a bar in a seaside 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

Cooper is the Founder and Director of

58 CLH Digital Issue 213
I’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
thousands company director s eac h year
a wide range of issues from general f nancial information, through to business recover y, restructur ing and c losure
s Helpline The
s Helpline
free ,
tial suppor t to

Property and Professional

OakNorth Completes First PanEuropean Deal with £22m Loan to Sticks n Sushi to Support its Growth

equity firm, McWin Capital Par tners McWin is a sector specialist with stakes in a number of chains, including: Gail s Baker y, Popeyes, Big Mamma, Vapiano, and Burger King Germany to name a few

Commenting on the transaction, Andreas Karlsson, CEO of Sticks n Sushi, said: Our continued growth is really exciting – we ’ ve opened a restaurant ever y year since 2012 and we launched two last year in Shoreditch and Kingston, followed by Richmond this May – which will make it three in nine months Over the years, we ve built a loyal customer base who continue to choose us because of the quality of food we ser ve and the quality of ser vice we provide We have identified great locations for several new restaurants in the coming years, and with the suppor t of McWin and OakNor th, we will be able to take advantage of this We’re incredibly grateful for both of their suppor t and the commercial and collaborative nature in which they operate – it genuinely feels like a par tnership and a relationship that will help make us an even stronger business for years to come

2019 He has more than 36 years ’ experience in the industr y having led the global roll out of Wagamama

The business has been acquired by leading private

Stuar t Blair, Director of Debt Finance at OakNor th, added: “Given the ongoing cost-of-living crisis, it is no surprise that many hospitality businesses have struggled over the last 18 months However, Sticks n Sushi is a business that is more than bucking this trend – it has a strong brand presence , and a model focussed on high quality food production that has stood the test of time Over three decades it has grown to 27 individually designed restaurants, and it has never had to shut one down, demonstrating its sensible and smar t location selection, as well as the clear demand for its offering In Andreas, the business has a seasoned leader with more than three and a half decades of experience in the industr y, and with the backing of McWin, it is primed for future growth ”

Stocktake UK Offers New

Hospitality Career Opportunities

As Pub Closures Rise

Hospitality stocktaking specialists, Stocktake UK has announced the launch of a new franchise programme designed to help hospitality managers impacted by the growing number of pub closures With over 500 pubs closing in 2023, according to the British Beer and Pub Association (BBPA), the initiative aims to harness the skills and experience of former pub and hospitality managers offering them business 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 213 CLH Digital 59 Please mention the Caterer, Licensee & Hotelier News when replying to advertising
restaurant group
McWin Capital Par
focusses on the food ser vice
food technolog
th s and McWin s suppor t the restaurant group will continue to open new restaurants across the UK OakNor th the digital bank for entrepreneurs by entrepreneurs, has provided a £22m loan to Japanese premium restaurant group, Sticks n Sushi, to suppor t its future growth
in Denmark in 1994 by brothers Jens and Kim Rahbek and Thor Andersen, the group has successfully scaled to 27 restaurants – 12 in Copenhagen, 12 across the UK, and three in Berlin making this OakNor th s first pan-European transaction It opened its first restaurant in the UK in
Founded in 1994, Sticks n Sushi is a
specialising in
with 27
and Germany; The group has recently been acquired by
tners, which
With OakNor
Wimbledon in 2012, and the UK is now the group ’ s largest market in terms of turnover, with its 13th UK restaurant due to open in Richmond in May The group ’ s CEO, Andreas Karlsson, joined in 2011 as its operations director and was promoted to CEO in

Unique Profitable Business for Sale PROFITABLE BUSINESS FOR SALE



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! 60 CLH Digital Issue 213 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
team needs careful
skilful Management
planned Marketing
Marketing, such as Social Media marketing, Websites,
online adver-
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 Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed. 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 www lafalaise1923@gmail com
We will help you
Strateg y From Digital
tising, to print design, Promotions and
potential buyer that this is a Diamond opportunity not to be overlooked.
La Fiesta is regrettably for sale I can assure a
a four course tasting
inclusive of
wines for either lunch or dinner,
three hour cruise included.
two seasons
for just four guests at £250 per head for
with just two crew members and a
With the investment capital returned within
to mention the enormous attraction at the Henley Regatta offering a potential income stream of around £50,000 in one
The price is £150.000 or nearest offer.
survey. For further details and contact kindly email
This is a Hospitality, Home, & Business Opportunity Based on the River Thames in
Presently undergoing a
repaint and
of water

Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.