CLH Digital - Issue #213

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 213

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High Street Rental Auctions Will “Create Hospitality Opportunities” But More Pub Protection Needed

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The scheme will give local authorities the ability to instigate an auction on properties that have remained vacant, with the ambition to remove empty sites and encourage new business investment in high streets, allowing local leaders

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New powers will be introduced which will see communities combat empty shops regenerating high streets and will be in force by the summer, the government has announced,. This“will create opportunities for hospitality businesses to move into high streets” a trade body says, however, there are concerns that the new powers do not go far enough to protect pubs.

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who know their area best to take control of empty properties blighting their high streets and rent them out to local businesses that want use them.

The new powers will help councils level up their high streets and tackle wideranging issues stemming from prolonged high street emptiness exacerbated by the pandemic, such as low footfall which leads to struggling businesses, increased unemployment and anti-social behaviour.

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CLH Digital

Issue 213

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 properties to be brought into use via auction is a commendable initiative. Given the widespread issue of empty units across our high streets, any effort to breathe life back into these areas is better than none.

This scheme presents a real opportunity for the hospitality sector to step in and rejuvenate towns and cities all over the UK. EDITOR

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

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However, as with any governmental initiative, there are significant caveats that must be addressed.

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Peter Adams

CAMRA (the Campaign for Real Ale) has rightly raised concerns, particularly 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 opportunity, 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 very 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

FAX: 01202 552666

www.CLHNews.co.uk @CLHNews CLHNews CLHNews 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 recovery.

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

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

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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High Street Rental Auctions Will “Create Hospitality Opportunities” Issue 213

(CONTINUED FROM FRONT COVER)

developers a clear path to permanently converting these venues.

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 reserve price, giving local businesses and community groups the opportunity to occupy space on the high street at a competitive market rate.

CROOKED HOUSE SCANDAL

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 support pot to help them and other local authorities to get started across the summer.

CREATE OPPORTUNITIES Kate Nicholls, Chief Executive of UKHospitality, said: “The Government is right to identify hospitality as the bellwether of local economies. When hospitality thrives, the high street comes alive. When the sector faces challenges, like it does now, we see more and more empty plots available.

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“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 support for pubs. Instead, their response to this consultation is looking like yet another missed opportunity.

“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”

PROPOSALS “OUT OF LINE” When the scheme was first announced in 2023 a cross-party group of MPs called on the government to ensure high street pubs are safeguarded from alternative development.

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

The All-Party Parliamentary 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.

“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.

Alongside the MPs, the Campaign for Real Ale (CAMRA), which provides secretariat services to the parliamentary 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.

“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.”

BACKWARD STEP

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 energy bills and the cost of living, a decline of 1,611 hospitality premises over a three-month period (the fourth quarter) of 2022.

CAMRA’s Pub and Club Campaigns Director, Gary 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 CAMRA’s core objectives and the proposals for High Street Rental Auctions had the potential to be a really positive move, particularly 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.

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.

“However, it was vital that pubs kept their planning protection under the scheme. CAMRA called on Government to ensure that pubs that became part 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

“I believe these proposals are out of line with the kind of support 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.”

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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 heart of communities.

The Growing Integration of AI in Hospitality and Catering Industries 4

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By David Llewellyn, chief executive of the AVA: Vending & Automated Retail Association (www.the-ava.com) AI has been adopted rapidly by just about every industry 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-service, are growing in popularity within the hospitality and catering industries as businesses are finding innovative new ways to service their customers.

THE CURRENT LANDSCAPE 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 report also cited that revenue from coffee-to-go products had grown by 13% between 2020-2022. And it’s likely that further 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 technology 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.

THE ROLE OF AI IN AUTOMATED RETAIL AI is already being used in the industry to monitor patterns in customer data and understand more about demand: particularly 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 technology can give companies the data to track the times machines will need to be checked, cleaned, or refilled to make sure they are always servicing customers properly. The same could be applied for drink refill stations in restaurants, for example, minimising downtime to help consistently deliver a great service for customers.

TECH’S ROLE IN DRIVING INDUSTRY GROWTH 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-service 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 technology-led payment methods and that consumers are adapting to these developments with ease.

Within the hospitality space, major global hotels are using AI to optimise mealtime operations. The technology will forecast guest arrival and therefore inform kitchens when more and less preparation is necessary, minimising wait times for customers and significantly reducing food waste.

THE FUTURE OF AI Technological advancements are helping to drive the rapid growth of automated retail opportunities, 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 industry to integrate further technological advancements. The consumer of today has higher expectations and new innovations will continue to keep engagement high.

As this technology continues to evolve – and quality and convenience improve as a result – we’re likely to see the use and trust in AI grow even further across the hospitality industry, with customers further 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 Award-winning hospitality group Heartwood 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 further 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 Heartwood’s signature warm, quirky character to reflect the 18th century 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 century and was originally a tannery. 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 Heartwood’s ambitious growth plan to grow to more than 60 sites with a turnover of £133m by 2027. Backed by Alchemy Partners, the Group recently secured an additional £100m of funding from Alchemy and its banking partner, OakNorth Bank, to support the growth which will create a further 750 jobs.

Richard Ferrier, CEO, Heartwood Collection, said: “We’re delighted to have been able to acquire this fantastic pub in Godalming from Whitbread. Having looked for an opportunity 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 very special.”

Bidfresh Highlights Importance Of Sustainability, Seasonality & Provenance

Bidfresh has kick-started the Spring with an event to celebrate fresh produce and the importance 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 very best standard.

“All experts within their sector, the teams at Direct Seafoods, Oliver Kay and Campbell Brothers are always there to support chefs and operators find what

they need. Sustainability, provenance and seasonality are at the very heart 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

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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 Survey 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 February figure of 41%. The proportion 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 February to 53% now. It is the second quarter-on-quarter drop in leaders’ confidence in a row, following four successive quarters of growth.

However, the Business Confidence Survey provides grounds for cautious optimism about trading for the rest of 2024. Two thirds (65%) of leaders say revenue in the first quarter 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 quarter (24%) report growth in footfall and two thirds (66%) report 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 February 2023 and February 2024, and by a further 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 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 Tartan Fox feature the same approach to zerowaste, modern British food, underpinned by the philosophy of ‘sustainable, local luxury’.

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.

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 Tartan Fox in Cornwall on 4 June 2024, located in the countryside between Newquay and Truro.

The Tartan Fox marks Handling’s second pub opening, following the launch of award-winning The Loch & the Tyne in Old Windsor in 2021, which

“I’ve always loved Cornwall, so when this opportunity came up, it was one I just couldn’t refuse,” says Handling. “The pub is completely stunning, steeped in history, set in the Cornish countryside 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 history 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.”

from 10% in February. While pay remains a significant burden, some other cost pressures are easing, the Business Confidence Survey shows. Prices remain high, but the number of leaders reporting decreases in energy costs has more than quadrupled quarter-on-quarter, from 9% to 38%. Those facing significant increases in food and drink costs have fallen from 50% to 31%.

Separate CGA research has provided more signs of recovery 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.

Positive trends are starting to speed up investment plans, the new Business Confidence Survey 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 very 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.”

Keeping Your Customers Safe and Your Reputation Untarnished 6

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By Kirstie Jones, Head of Client Services and Environmental Health Expert, Navitas Safety (www.navitassafety.com)

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 particular bar, restaurant or hotel, via social media and online review platforms.

With the court 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 important to build trust with customers by showcasing best practices. That doesn’t just mean making sure the kitchen is clean and tidy every 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:

1. TRAINING AT ALL LEVELS 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 shortages and news that a quarter 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 important since the introduction of Natasha’s Law in 2021.

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 important 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.

3. PROCESSES, PROCESSES, PROCESSES Statistics reveal that approximately 1 out of every 7 takeaways and 1 out of every 13 restaurants fail their food hygiene inspections due to cleanliness issues or inadequate procedures. It’s important 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 importance 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.

4. CARRY OUT A FOOD SAFETY AUDIT 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.

5. CONTINUAL IMPROVEMENT 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.

6. BE TRANSPARENT WITH CUSTOMERS 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.

2. EMBRACE DIGITAL SOLUTIONS

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

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

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 partnership 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 supporting and empowering businesses operating within the night-time economy amidst the challenges posed by the current economic climate. As part 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 partnership between NTIA and Bradford at Night underscores a shared commitment to fostering a dynamic and safe nightlife environment, promoting cultural diversity, and supporting 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 partnership with Bradford at Night,” said Michael Kill, CEO of the Night Time Industries Association. “This collaboration signifies our dedication to supporting and nurturing 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 serve 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 everyone 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 advocacy, this partnership 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 partnership’s potential to drive innovation and collaboration in the sector.

“We believe that by working together with NTIA and other partners, we can unlock new opportunities 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 support the growth and sustainability of the city’s night-time economy. Her appointment underscores the importance of collaboration and community engagement in shaping the future of Bradford’s nightlife scene.

Issue 213

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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 parts 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 part 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—partly because of better weather and partly because it was the start 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.

“Nevertheless, suppliers and operators should be encouraged by strong trading in the first few days of May, which suggests some consumers are starting 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 as many sales were processed vs the average day in 2024 so far1.

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

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

Adam Simmonds Appointed Chef Patron At The Megaro Hotel The of double Michelin star-winning chef will join the property 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.

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 partnership. 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.”

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.

The Megaro’s director of operations Erika Visentin Bonomo added:

At Spagnoletti he will serve 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 Veal Milanese with brown butter and chervil.

Simmonds said: “I am super-excited to be joining the Megaro hotel as chef patron. We share the same

“Whether it’s building UK restaurants to Michelin-star quality, winning TV’s The Great British Menu, launching pioneering London pop-up the Test Kitchen or addressing mental health issues in the hospitality sector as an ambassador for the Burnt Chef Project, Adam is undoubtedly one of the UK’s most brilliant, innovative and committed culinary superstars. We couldn’t be more delighted to have him as a partner.

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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 report from advertising platform Cardlytics.

The State of Dining Spend report, based on the spending habits of over 20 million UK bank accounts, found that rising costs and inflationary pressures are driving customers away from certain 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’ report 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 report includes analysis on these key contributing factors, alongside key recommendations for dining brands to mitigate the impact – and start to reverse – these consumer behaviour changes.

PIZZA SHOPS LOSE GROUND TO FAST-FOOD RIVALS The quick service 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.

BURGER CHAINS BENEFIT AS DINERS TIGHTEN PURSE STRINGS Dining out is often understood as one of the first areas of discretionary spend that consumers look to reduce when finances are stretched, and this is a trend that has been confirmed in the report, 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 further 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 beneficiary 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 certain restaurants, such as Honest Burger, Patty & Bun, and Byron, successfully capturing the ideal middle ground for customers between affordability and an upscale dining environment.

COFFEE-LOVING COMMUTERS LOOK FOR ALTERNATIVES As the post-covid, hybrid-working era continues to take shape, changing consumption patterns are starting 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 inflationary 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 bakery 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, Partnerships 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 everyone’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.”

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

ADVERTORIAL FEATURE

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

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IT'S ALL ABOUT THE DATA

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

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

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

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

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

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

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

A 360 DEGREE VIEW

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

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

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

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

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

Cardnet® is a registered trademark of Lloyds Bank plc.

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

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

Authority under Registration Number 119278.

Springtime Images Scoop Prizes In Shepherd Neame’s Latest Photography Competition Nature in its springtime glory 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 January.

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 Shepherd Neame gift card prize, along with a winner’s certificate, 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, from Canterbury, 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.

Kathryn 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 expertly shot, but also featured a relatively rare bird and incorporated food – so ticked all the boxes.”

Iconic 45 Storey HSBC Tower Could Become Hotel In 2027 The HSBC Tower in Canary 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 sporting its name in late 2026, in favour of a smaller location in central London.

According to reports that the owners of the building, Qatar Investment Authority (QIA) – who are also co-owners of Canary 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, luxury private apartments and laboratory 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.

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Contract Caterers’ First-Quarter Sales Rise 7% Despite Drop In Units Served

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.”

Britain’s top contract caterers have begun 2024 strongly with sales growth of 7% in the first quarter, the Contract Catering Tracker from CGA by NIQ and Bidfood reveals.

It continues the sector’s recovery from the upheaval of the COVID-19 pandemic and is the Tracker’s 12th quarter of YoY growth in a row.

However, the rate of increase is well below the figure of 12% recorded in the last quarter of 2023. Growth in MAT sales—for the last 12 months compared to the previous 12 months—now stands at 13%.

Debra Morrell, business development controller for Bidfood, B&I, said: “Although sales growth is still positive for the first quarter of 2024, we have seen a soft March figure compared with previous months this year, and a slowing in growth compared to previous quarter. 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, inno-

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

The Contract Catering Tracker from CGA and Bidfood aggregates sales from leading operators to provide monthly reports with year-on-year analysis. It offers businesses a valuable benchmarking tool to measure performance across various metrics and market groupings, and participants 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 very impressive recovery from the seismic impacts of COVID and it’s encouraging to see more above-inflation growth in the first quarter. As inflation eases and the confidence of

vation 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 industry.

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

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

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

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

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

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

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

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

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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.

Emerging Hospitality Trends: What Next In 2024?

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By Dr Dimitrios Diamantis, Executive Academic Dean at Les Roches (https://lesroches.edu/)

USUAL’ Any look ahead for the industry 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 industry.

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 reporting.

Tourism and hospitality is one of the world’s most important industries – worth 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 industry. Before we look forward, however, it is always useful to look back, as from that perspective we can see the origins of several important current trends in hospitality for this year. So first a summary of three key trends we saw in 2023.

MAKING THE HOTEL INDUSTRY A MORE ATTRACTIVE CAREER CHOICE Probably the biggest talking point for the industry concerned the ongoing ‘war for talent’, and in particular 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 salary 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 BATTLE OF THE BRANDS The second big trend last year was the hotel industry 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 industry perspective, it adds to what is already a very competitive market, putting even more emphasis on delivering exemplary, highly personalised guest experiences to maintain customer loyalty.

WE CAN’T IGNORE THE GLOBAL CONTEXT 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 industry that cannot escape the commercial implications of these shocks.

The turmoil in Eastern Europe and the Middle East has made the industry 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 industry.

Saudi Arabia, in particular, 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 partner 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.

SUSTAINABILITY IS BECOMING ‘BUSINESS AS

In this regard, Singapore can be seen to have taken a lead in proposing mandatory climate reporting. In the EU, meanwhile, the Corporate Sustainability Reporting Directive means large companies will have to report on their ESG practices from 2025 onwards, beginning with the financial year 2024. This includes EU-based subsidiaries of businesses that are not headquartered in the bloc, further widening the net.

I believe the industry 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 properties become more integrated in their communities, respecting and showcasing local cultures, and investing in environmental protection schemes.

MORE PERSONALISED SERVICE AND EXPERIENCES I already mentioned the rapid expansion in the number of hotel brands and concepts on offer; and this is part 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 important part of this – the more we know about our guests, the more personalised our service 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, resort 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 charters, 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.

THE CONTINUING CONVERGENCE OF LUXURY AND HOSPITALITY 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, luxury 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 luxury hotel brands Belmond and Cheval Blanc. They recognise the crossover between luxury customers and luxury travellers and, from a talent management point of view, they know that the power of their brands – and the lure of the luxury sector as a whole – makes them a magnet for the brightest and best potential recruits.

HEALTH AND WELLNESS TOURISM EXPLORES NEW FRONTIERS 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 resorts, the growth of wellness tourism can be a real boon – and this is especially true for the more low-lying resorts 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 resorts making a play to attract operators to set up in their locale.

INNOVATIONS IN TECHNOLOGY BRING NEW OPPORTUNITIES IN SUSTAINABILITY AND GUEST SERVICE 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 worth 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 technology, 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 services based on personalisation and wellbeing.

IT’S A PEOPLE THING, NATURALLY Ultimately, though, the delivery 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 service-oriented, interculturally fluent young talents choose hospitality ahead of other competing career paths.

THE BIGGEST CHALLENGES FACING HOSPITALITY IN 2024 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 salary 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 industry like hospitality, and it is something the industry 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 industry likes uncertainty, and with conflicts raging in several places and an unprecedented array of national elections throughout this year, uncertainty is the order of the day.

In response, the hospitality education sector needs to build crisis and change management into everything we teach. Hospitality is an incredibly resilient industry 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 industry’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 particular, I see the trend towards staycations being maintained this year, particularly in markets like the United States.

Last but not least among the challenges, the industry 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 reporting 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.

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UKinbound Launches Manifesto for Growth Wednesday 15th May 2023, London – Award-winning association UKinbound has launched its manifesto for the UK’s inbound tourism industry, 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 export industry that brings new money into the UK, providing the current and future government with both short-term and long-term growth opportunities.

THE ASKS PRESENTED ARE – – Expand and reform the Youth Mobility Scheme – Extend passport-free travel schemes for under 18-year olds

– Reinstate national tourist board budgets to pre-inflationary levels to strengthen international marketing The document outlines that inbound tourism is forecast to be worth £34 billion to the UK economy in 2024, with 39 million international visitors to the UK. By the end of the year the industry is expected to have returned to 2019 figures.

It also details the positive impact the industry 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.

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

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.

– Make the Electronic Travel Authorisation more competitive

Joss Croft OBE, CEO, UKinbound said

– Boost regional economic growth through the introduction of a new VAT Reclaim Scheme

“Our manifesto is a blueprint for export growth that harnesses opportunity, while supporting businesses and creating and maintaining skilled

– Create home-grown talent with language skills

jobs across all regions of England, Scotland, Wales and Northern Ireland.

“This strategy matters. Our seven policy ideas and reforms provide both immediate and long-term solutions, that would significantly enhance the UK’s 2nd largest service export industry, 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 industry, to ensure the sustainable growth of this export sector.”

Driving Export 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 Hart 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_digital.pdf

How Much Is Your Used Cooking Oil Worth?

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

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

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

This increase in value is driven by legitimate industry demand as

alternative fuel sources become mainstream.

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

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

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

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

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

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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 category, VK, has announced a partnership with charity Ask For Clive, in an effort to support venues in creating welcoming spaces for LGBTQ+ customers.

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

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

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

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

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

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

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

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

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

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

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

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

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

Over 400 Hospitality Professionals To Take Part In 2024 Springboard Virtual Race This July To coincide with this week’s Mental Health Awareness Week (13th-19th May) – Springboard has launched its Summer charity challenge, Virtual Race 2024. A fun, fundraising virtual fitness challenge for the hospitality industry, which raises money for the Springboard Charity whilst encouraging and championing wellbeing for the mind and body.

Springboard chief executive, Chris Gamm, said:

This July 2024, over 400 individuals will compete in the annual Springboard Virtual Race 2024, To Cambodia and Back, which challenges teams (of up to 20 people) to cover 14,000 miles virtually from 1st July – 31st July 2024.

‘As we reflect on Mental Health Awareness Week across the hospitality industry, we hope our Springboard Virtual 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 opportunities in hospitality, to young and underprivileged people facing challenges.’

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.

Virtual Race Headline Sponsors Nestlé and CH&CO will also be competing to help fundraise for Springboard this Summer – along with Gold Sponsors and teams including Bidfood, Wafflemeister, Kraft Heinz, Lotus Bakeries, KP Snacks, Unilever, Vestey, AAK, Upfield Foods UK Ltd, Kellanova (Kellogg’s), Browns Food Group, and more.

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

Register your Virtual Race place here (as an individual or team): https://springboard.uk.net/events/virtualrace-to-cambodia-and-back/ Donate to Springboard Virtual Race: https://www.justgiving.com/campaign/virtualracetocambodiaandback To join the line-up sponsors supporting the charity challenge, contact: bhavnap@springboarduk.org.uk

Labour Market Stagnation Shows Need To Incentivise Investment Hospitality vacancies remain stubbornly above pre-pandemic levels, with little positive movement in five months research reveals

where, particularly GDP increasing.

There were 107,000 vacancies in hospitality in the quarter to April 2024, according to the Office for National Statistics. This is 15% higher than pre-pandemic levels of 93,000.

“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.

Wages paid in the sector increased by 9.5% in March 2024, driven in part by ongoing wage inflation, the sector’s focus on recruitment and retention, and some business implementing April wage increases early.

“Rebalancing and reducing the sector’s cost burden must be a priority because we’re continuing to see money earmarked for business investment diverted into simply paying the bills.

Kate Nicholls, Chief Executive of UKHospitality, said:

“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.”

“These figures demonstrate a labour market that is out of sync with the positive economic news seen else-

Revealed: The Top 10 Best Places To Celebrate The Euros 18

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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.

New data has revealed the UK’s top 10 locations most excited for UEFA Euro 2024. The research was conducted by experts 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 Coventry, 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.

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.

Manchester is fourth 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.

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.

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.

Oxford, Derby, Hull, Birkenhead, Rotherham, Poole, Woking, Northampton, Burton 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 country come together to watch their national team.

In sixth place is Bolton, with 1,155 monthly searches per 100,000 people. Bolton has the highest percentages of the North 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.

“Manchester, Bolton, and Salford are in the top 10 of the study, as Greater Manchester is known for its passionate football culture. The Euros has the potential to provide a significant financial boost to pubs and bars through a massive increase in footfall and sales opportunities.”

Greene King And Zero Carbon Forum Collaborate To Help Operators Become More Sustainable Greene King Pub Partners 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 industry 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 Partners is supporting its Partners to become more sustainable through a collaboration with the Zero Carbon Forum.

To begin with, Greene King Pub Partners is supporting 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 Partners Business Development Manager, Estates Manager and Property Surveyor has also been educated on sustainability and carbon literacy by the Zero Carbon Forum, so that they can better support Partners who are trying to make their businesses more sustainable.

Alongside the partnership with the Zero Carbon Forum, Greene King Pub Partners has also launched a new initiative, called “Partners 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 Partners that can help operators with their carbon reduction as well as supporting their communities with engaging initiatives, such as charity fundraisers.

The “Partners For Good” initiative will remain in continuous development, providing Pub Partners 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 serve.

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 partnership with Greene King Pub Partners – we’re working together to support franchisees, tenants and lessees in effective action on carbon.”

Dan Robinson, Managing Director of Greene King Pub Partners, said: “Greene King is on a journey to net zero and we want to take our Partners on that journey with us. As a business partner 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.”

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Long-Term Trends Report Reveals “Cautious Optimism”

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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.

Long-term demand is looking good for the sector, according to OakNorth’s Sector Pulse.

The report reveals that over the last six months to 30 April 2024, the hospitality and leisure industry demonstrated continued resilience, despite ongoing challenges from labour shortages (132,000 vacancies – 48% above pre- pandemic levels according to UK Hospitality), and inflationary pressure on rent, energy 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 short 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 energy efficiency and fire standards.

Unfortunately, the report says, industry calls for greater policy interventions went unanswered in the Spring Budget, though the freeze on alcohol duty until February 2025, was seen as a positive step for the industry. Our outlook for the sector over the next six months is cau-

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 sporting events including the Euros, T20 World Cup, and the Olympics, pubs in particular are expected to see a boost during the summer, even if the British weather doesn’t end up being particularly good!

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 opportunities amidst ongoing market challenges – but the industry faces very 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.

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

The report adds a that if the Labour Party win the forthcoming general election, they has promised to replace business rates with a system of “business property 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 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 .

The generosity of customers is further supported by Greene King’s partnership 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 country.

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 piggy bank (45% ).

It’s certainly a well utilised feature, with a recent survey of pub goers revealing that two in five (40%) said they will choose to round up their bill to donate . The partnership, introduced in 2019, has recently just surpassed the £2 million mark in donations to Macmillan Cancer Support.

The study has been conducted by Greene King, as it heads into one of its annual fundraising campaigns for Macmillan Cancer Support, 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.

Assad Malic, Chief Communications and Sustainability Officer at Greene King, said: “We’re extremely conscious of the 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.

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 pennies to good use in support of the vital work that MacmillanCancer Support 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 everything else a diagnosis brings, this makes the support they offer is now more important than ever.

“Despite this, the research shows that there is a significant amount of loose change lying around households in the UK. It’s important 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 important work Macmillan Cancer Support carries out daily in the UK.” Claire Rowney, Executive Director of Fundraising, Innovation and Marketing at Macmillan Cancer Support, said: “We are incredibly grateful for the continuous support from our wonderful partner 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 support so many people with cancer rely on, and all donations – big and small – add up to make a huge difference.”

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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

BOURNEMOUTH, Christchurch and Poole are set to be the first coastal region to introduct a tourist tax which could generate more than £12 million over five years.

“So the first thing basically is all around safe, secure and green.”

After a successful consultation, the Accommodation BID (Business Improvement District) will begin a visitor charge of around £2 per night, which is said to bring the area in line with tourist levies in in Europe and the USA, with money being invested into the area.

Rosie Radwell, Marsham Court 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 funds will also help sustain and develop large-scale events such as the Air Festival, Arts by the Sea, Poole Christmas Maritime and Christmas Tree Wonderland.

“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 partnership working and the necessity to act now.

Manchester was the first UK city to charge a £1 tourist tax to visitors staying in the city-centre hotels or rental apartments. 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

just wicked.

Destination Management Board chair, Andy Lennox, said the approval of ABID is an “historic moment for the towns”.

“So, to have that money coming in through the visitor levy is incredibly important.

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

“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.”

“We are excited about the future and have already started to plan projects and events to enhance tourism in the area”.

Following the consultation, 31 businesses in the industry 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, 2024

Star Turn Raises £50,000 For Leading UK Loneliness Charity Star Pubs colleagues have taken part in 10 ‘Star Turns Orange’ walks across the country to raise £50,000 for one of the UK’s leading loneliness charities, Marmalade Trust2.

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

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.

• 88% of people agree that social hubs and third spaces, such as pubs, are important 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 important for pubs to create events for the community and four out of 10 think it’s important for them to support charity.

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.

Lawson Mountstevens, Star Pubs’ Managing Director said:

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 every day. The most common time to be lonely is on weekday evenings with a third of people reporting 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 uncertain and worrying 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:

“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 worrying 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 behalf of Marmalade Trust and 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 support 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 country. 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.”

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

For further information visit https://wrapex.com

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Shoots Of Recovery In Sight So Roll On The Euros!

Research by Oxford Partnership has revealed some good news as outlet closures have slowed in the past 4 weeks and we see the rate fall to 1% 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 virtually 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 further 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%.

Adam Byatt Named New Chair Of The Royal Academy Of Culinary Arts Adam Byatt, chef patron of Michelin-starred restaurant Trinity and culinary director of Brown’s Hotel, London, has been announced as the new chair of The Royal Academy of Culinary Arts (RACA).

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

Byatt, a protégé of Ritz executive chef and Michelin star holder John Williams MBE, will take over the role as chair of RACA 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 honorary president of the organisation.

Commenting on the changes, John Williams, said: “We’re embarking on a fresh horizon and a new phase at the Royal Academy of Culinary Arts, 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 pertinent while honouring the wisdom of the past.”

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 RACA from 1993-2004, and president from 2004. The Academy of Culinary Arts gained its Royal Patronage in 2013.

Byatt added: “I am honoured to be taking on the role of chair at the Royal Academy of Culinary Arts. 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 opportunity which changed the trajectory 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 part to play, and it feels as if a circle of my career has been completed.

A NUMBER OF OTHER ORGANISATIONAL CHANGES ARE ALSO BEING MADE AT RACA: Lisa Goodwin-Allen, Michelin-starred chef of Northcote hotel in Lancashire and The Stafford in London, will take up the role as co-deputy chair (North) with chef Gary 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 Department, takes up the role of chair of sustainability.

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

“I am indebted to all of those who have placed their trust in me. I would like to thank Brian Turner, our new honorary 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 opportunity to steer the Academy into the next leg of its journey, and to help improve its impact on the wider industry. 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 Budweiser Brewing Group celebrates their dedication to serve quality, incentivising consumers to rate the quality of their Stella Artois serve, and rewarding customers who serve the perfect Stella Artois.

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

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

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

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

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

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

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

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

Food Waste Dryer Slashes Hospitality Food Waste Costs Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationary pressures. In addition, new legislation will add further cost pressures. The Environment Act 2021 bans food waste going into general waste and down the drain in disposal units, so you’ll need separate, additional wheelie bins. So where can you cut costs and increase profits without cutting service and putting off customers?

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

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

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

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

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

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CLH Digital

Issue 213

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

By Tommie Eaton, Director of Clean the World Europe (www.cleantheworld.org) Within the vast scope of global environmental issues, hospitality may not be the first industry which comes to mind when you think of the key barriers to reaching the UK’s goal of Net Zero carbon emissions by 2050.

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.

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 part of hotels’ struggles with sustainability is waste management. In the EU, waste is the fourth 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 report published last summer found a number of factors were curtailing 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 imported goods. Since then, inflation and the cost-of-living crisis have been a perceived barrier to what businesses often assume will be a costly strategy 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 Something about spring and summer makes the season perfect for getting back into the dating scene, whether it’s the hot weather or the brighter evenings. We conducted a survey to see how hospitality businesses can use music to enhance first dates and create a much calmer atmosphere. The survey results give us insight into what music people want to hear on a first date.

Whether you’re a café or pub, there’s a genre of music suited to your venue that’ll create a memorable atmosphere for those nervous first daters.

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

WHAT CAN WE DO TO HELP THE INDUSTRY EMBRACE SUSTAINABILITY? 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. Improving waste management is a sure way to initiate a business into a circular economy, while reducing costs. Some hotels are already experimenting with waste reduction initiatives, such as implementing door hangers promoting water conservation for customers to signal to housekeeping that they do not require their linen to be replaced daily.

Yet, businesses need not reinvent the wheel in order to reduce their carbon emissions. Partnering with established sustainability initiatives can make the transition to new waste management processes less daunting.

SUSTAINABILITY SELLS When 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 particular 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 Energy and Carbon Reporting (SECR) legislation came into effect in 2019, requiring organisations to publicly report on their carbon emissions, consumers now have the ability to make more informed purchasing decisions.

Hotels should heed this call from these increasingly environmentally conscious demographics by implementing mutually beneficial, waste-reducing practices that positively contribute towards a collective goal.

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

We asked these UK singletons which genre of music they prefer hearing on a first date in different venues and the results show: •Bars should bop to pop (47%) •Pop music in a pub (48%) •Restaurants should add chill out music to the menu (63%) •Cafes should look to play chilled-out tunes (55%) Not only can using music in your business help set the scene for first dates, but having background music as an aid to create a positive and relaxing atmosphere could result in those customers having a memorable experience which in turn, can help create customer loyalty with future visits.

See the advert on the facing page for further information. *A survey commissioned by PPL PRS of 1000 UK respondents by Attest in June 2023

Nightclub Crisis Deepens: NTIA Sounds Alarm As 5 Nightclubs Lost Every Week in Q1 2024 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 fig-

ures, 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 country has been losing just under 10 nightclubs per month, with over 2 closures occurring every week since March 2020.

Kill attributed much of this decline to a combination of factors, including insufficient support during the pandemic, mounting debt burdens, and soaring operating costs. He underscored the urgent need for policymakers to intervene and provide meaningful support to prevent further losses.

“The decimation of our nightclub industry is a national tragedy,” stated Kill.

“Without immediate intervention and meaningful support 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!”

The Rise of Pub Snacks: 28

CLH Digital

Issue 213

A Profitable Opportunity in the UK Hospitality Sector

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

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

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

THE IMPORTANCE OF SNACKS IN THE PUB SECTOR

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

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

THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS

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

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

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

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

enjoying a selection of savoury treats.

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

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

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

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

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

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

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

The Perfect Snack for All Your Trade and Hospitality Needs

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

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

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

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

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

WHY CHOOSE ROBERT'S DORSET?

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

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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

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

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

CLH Digital

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Cocktails and Spirits

Issue 213

A Twist on the Traditional – The Perfect Wine Cocktail

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cheers to success and innovation!

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

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

rahul@pergoladrinks.com www.pergoladrinks.com

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

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

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

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

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

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

White Port and Tonic

AKA the classic Portuguese aperitif

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

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

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

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

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

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

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

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

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

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

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CLH Digital

Issue 213

Food Safety

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

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

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

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

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

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VERY GOOD

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

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

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

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

food outlets.

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

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

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

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

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

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

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

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

THE RIGHT TOOL FOR THE JOB

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

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

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

An on-site printing solution avoids these issues.

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

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

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

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

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

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

CLASSIC MASH:

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

A New Oil Enters the Kitchen

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

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

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

SKIN ON FRIES & TRIPLE COOKED CHIPS:

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

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

TRIPLE COOKED CHUNKY CHIPS:

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

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

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

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

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

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

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

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

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

See the advert on the facing page for details.

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

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

Powered by potatoes!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

1. Engage younger consumers to broaden the consumer base.

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

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

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

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

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

FISH AND CHIPS ARE MOST POPULAR WITH OLDER GENERATIONS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Follow us @CarpigianiUK

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

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

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

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

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

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

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

British Fusion is one of the trends which allows

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

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

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

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

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

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

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

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

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

kitchen extract system hygiene.

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

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

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

in Season

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

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

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

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

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

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

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

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

with the hygiene needs of staff and customers.”

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

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

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

Better Cleaning Means Better Productivity For Hotel Managers

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

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

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

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

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

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

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

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Products and Services

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

See the advert on page 9 for details.

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

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

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

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

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

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

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

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

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

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

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

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

Award-winning customer service includes commissioning always by Meiko.

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

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

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

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

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

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

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

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

Temporary Catering Facilities

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

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Kitchen Equipment and Fit-Out

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Kitchen Equipment and Fit-Out

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Blue Seal Fryers and Oil Filtration

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

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

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

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

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

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

Rational iVario by CEE

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

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

Evolution Fryers and Filter Units

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

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

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

• Be ready for your inspections

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

Rational iVario by CEE

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Hospitality Technology

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MCR Systems conducted thorough training sessions

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

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

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

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

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

Avoid Losses, Increase Profits and Build Relationships with CardsSafe

®

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

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

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

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

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

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

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

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

For more information, please visit www.cardssafe.com

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

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

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

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

Let Castra Solutions be your trusted partner in

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

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

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Outdoor Spaces

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

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

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

1. PROMOTE UPCOMING GAMES WITH VIBRANCY

7. SOCIAL MEDIA TIE-INS

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

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

2. CREATE A THEMED ATMOSPHERE

8. ANNOUNCE POST-GAME ENTERTAINMENT

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

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

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS

5. USE BANNERS FOR DIRECTIONAL SIGNAGE

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

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

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

Create a Cohesive Indoor and Outdoor Look

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

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

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

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

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

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

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

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

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

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

Café Culture - Pavement Profit

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

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

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

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

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

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

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

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

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

for you.

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

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

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

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

Cinders’ production values are impressive - not only

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Outdoor Spaces

Old Smokey – The BIG Pit Like No Other!

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

Old Smokey – The BIG Pit Like No Other!

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

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

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

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

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

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

"Can We Sit Outside Please?"

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

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

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

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

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

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

Assuming 50% gross margin, the investment of 1

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

What are you waiting for?!

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

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

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

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

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

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

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

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

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

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

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

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

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and outdoor

seating and table solutions.

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

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

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

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

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

Comprehensive product details can be found on our

website www.kangaboxuk.com.

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

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

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

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

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

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

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

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

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

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

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

Customer service is key to our success.

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

Sustainable Furniture

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Whether you are planning a refurbishment or need

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

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

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

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

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

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

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

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

Our promise goes beyond mere price matching – we

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

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

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

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

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

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

Today, as Lightique marks 39 years of illuminating

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

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

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

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

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

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

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

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

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

bishment we also offer a complete clearance service.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Restaurant Furniture Store

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

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

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

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

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

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

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Property and Professional

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

could quite easily deliver a vibrant and dynamic hospitality sector.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Property and Professional

OakNorth Completes First PanEuropean Deal with £22m Loan to Sticks n Sushi to Support its Growth equity firm, McWin Capital Partners. McWin is a sector specialist with stakes in a number of chains, including: Gail’s Bakery, Popeyes, Big Mamma, Vapiano, and Burger King Germany to name a few.

Founded in 1994, Sticks n Sushi is a restaurant group specialising in sushi and yakitori, with 27 restaurants across Denmark, the UK, and Germany; The group has recently been acquired by McWin Capital Partners, which focusses on the food service and food technology sectors; With OakNorth’s and McWin’s support, the restaurant group will continue to open new restaurants across the UK. OakNorth, the digital bank for entrepreneurs, by entrepreneurs, has provided a £22m loan to Japanese premium restaurant group, Sticks n Sushi, to support its future growth.

Founded 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 OakNorth’s first pan-European transaction. It opened its first restaurant in the UK in 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 2019. He has more than 36 years’ experience in the industry having led the global roll out of Wagamama.

The business has been acquired by leading private

Commenting on the transaction, Andreas Karlsson, CEO of Sticks n Sushi, said: “Our continued growth is really exciting – we’ve opened a restaurant every 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 serve, and the quality of service we provide. We have identified great locations for several new restaurants in the coming years, and with the support of McWin and OakNorth, we will be able to take advantage of this.

We’re incredibly grateful for both of their support and the commercial and collaborative nature in which they operate – it genuinely feels like a partnership and a relationship that will help make us an even stronger business for years to come.”

Stuart Blair, Director of Debt Finance at OakNorth, 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 smart 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 industry, and with the backing of McWin, it is primed for future growth.”

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Stocktake UK Offers New Hospitality Career Opportunities As Pub Closures Rise franchise opportunity comes with an average turnover of around £50,000 per year, with the company’s top franchise partners earning over £125,000.

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

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

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

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

STOCKTAKE UK'S FRANCHISE OFFER

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

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

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

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

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

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

Why Use a Specialist Hospitality Consultant?

La Fiesta is regrettably for sale.

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

Answer: because we can help your business to succeed.

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

With the investment capital returned within two seasons.

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

The price is £150.000 or nearest offer.

This is a Hospitality, Home, & Business Opportunity

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

PROFITABILITY & OPERATIONS

Based on the River Thames in Surrey

Presently undergoing a complete repaint and out of water survey.

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

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

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

maximising the labour usage in your business.

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

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

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

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

T H E W E S T C O U N T RY S P E C I A L I S T S

BISHOPSTEIGNTON, DEVON

PERRANPORTH, CORNWALL

• Beautifully Presented Grade II Listed Village Freehouse • Elevated Position Overlooking the Teign Estuary in South Devon • Character Main Bar, Lower Bar/Dining Room & Library • Sunny Trade Terrace to Front with Partial View of the Teign Estuary • Spacious & Well Presented 5 Bed Private Accommodation

OFFERS IN EXCESS OF: £350,000 +VAT FREEHOLD REF: 4420

W! NE

PRICE: £1,200,000

W! NE

PRICE: £30,000

PRICE: £30,000

• Stunning Coastal Thatched Village Inn - Rethatched in 2023 • Recently Renovated, Reequipped and Remodelled • 70 Plus Covers Inside & Stunning Outside Trading Areas • Beautiful Owners Chalet Bungalow with Sea Views • Very Strong Business, Viewing Essential

REF: 4351

PAIGNTON, DEVON

• Niche Home Delivery Service Offering a Choice of Hot Lunches • Operating 7 Days a Week Providing 80-100 Lunches a Day • Freshly Prepared Onsite Daily Using Quality Produce • Huge Potential to Expand into Breakfast & Dinner Options • New Lease Available at a Rent of £4,992 PA

LEASEHOLD

REF: 4268

REF: 4265

REF: 4711

LONGDOWN, EXETER

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BUTTERLEIGH INN, BUTTERLEIGH, DEVON

D! L SO

SHIP INN, BURCOMBE, WILTSHIRE

PALM BAR, EXMOUTH, DEVON

D! L SO

D! L SO

PRICE: NIL INGOING – NEW FREE OF TIE LEASE REF: 4386

W! NE

PRICE: £35,000

• Impressive Detached Tudor Style Property in Fabulous Location • Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area & Wash Up Room • Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars & Outbuildings

FREEHOLD

LEASEHOLD

• 17th Century Country Freehouse Only 4 Miles from Exeter • Substantial Property with 2 Sets of Owner’s Accommodation • 2 Beautifully Presented Interlinking Trade Areas • Outbuildings and Storage Space • Recently Closed – Has to be seen to be Appreciated

MINEHEAD, SOMERSET

PRICE: £600,000

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• Stunning 17th Century Traditional Cornish Inn • Successful Business, Oozing with Character and Atmosphere • Well Equipped Commercial Kitchen • Attractive Owner's Accommodation • Outside Seating Areas with Sunny Aspect & Car Park

SOUTH DEVON

FREEHOLD

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NEWTON ABBOT, DEVON

• Modern Catering Kiosk Located in Popular Park • Benefitting From Being The Sole Catering Unit • Providing Hot & Cold Drinks and Snacks • Pretty Decked Area Seating Circa 16 • Great Owner/Operator Opportunity

LEASEHOLD

REF: 4860

SWAN INN, BAMPTON, DEVON

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PRICE: £69,950

LEASEHOLD

REF: 4344

LIVE & LET LIVE, LANDSCOVE, DEVON

SOLD IN THE FIRST QUARTER OF 2024.

TORQUAY, DEVON

• Elegant Restaurant Premises Offering Fine Dining • Located Close to Town, Major Hotels & Marina • Well Established with Potential for 40+ Covers • Further Potential to Increase Business • Large 2 Bedroom Residential Accommodation

DUKE OF LEEDS, LEEDSTOWN, CORNWALL

BOATYARD BAKERY, EXETER, DEVON

THINKING OF SELLING YOUR HOSPITALITY OR CATERING BUSINESS? CALL US FOR A FREE APPRAISAL.

THINKING OF SELLING? CALL FOR A FREE VALUATION

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OSTLER INN, UFFCULME, DEVON

01392 201262 www.stonesmith.co.uk