CLH Digital - Issue #214

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 214

“Unlock Sector's Potential” Hospitality Leaders Urge... www.CLHNews.co.uk

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As Election Date Set for July 4th

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Industry leaders have welcomed the announcement earlier this week by Prime Minister Rishi Sunak that a general election will take place on July 4.

King has granted this request and we will have a General Election on the Fourth of July.

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Speaking outside Number 10 the Prime Minister said: “Now is the moment for Britain to choose its future.” Speaking outside No10, he stressed: “Earlier today, I spoke with His Majesty the King to request the dissolution of Parliament. The

The much-anticipated election will see all political parties release manifestos as they vie for votes.

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(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 214

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A PIVOTAL ELECTION AMIDST MOUNTING CHALLENGES FOR HOSPITALITY

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

As the UK prepares for a general election on July 4th, the hospitality and licensed on-trade sector finds itself at a critical juncture, and one not of its own making!

Over the past few years, our industry has faced unprecedented challenges, beginning with the devastating impact of the COVID-19 pandemic. The lockdowns EDITOR and restrictions were an absolute disaster, forcing many establishments to close their doors permanently and leaving countless workers without jobs, and communities without cherished pubs and other valued hospitality outlets, We lost a long established Italian family restaurant close to Bournemouth beach, which I miss dreadfully!

TELEPHONE:

01202 552333

Peter Adams

Post-pandemic, the sector has been hit hard by soaring inflation, unsustainable business rates, and crippling energy costs. These financial pressures have compounded the difficulties faced by businesses striving to recover and thrive in a changed landscape.

Adding to the turmoil, the post-Brexit environment has created significant recruitment challenges. The government’s decision not to include hospitality workers in its Shortage Occupation List has only exacerbated the staffing crisis, leaving many businesses struggling to find the personnel needed to operate effectively.

The taxation burden on our sector has long been a contentious issue - one we have highlighted repeatedly and have lobbied successive Chancellors about.

Compared to other EU countries, UK hospitality has been eye-wateringly overtaxed. Many EU nations had the foresight to reduce VAT rates for the hospitality sector, recognizing that such measures drive economic growth. At CLH News, we have consistently supported the case for a VAT reduction in hospitality. The fact that all but four EU countries have adopted and maintained this approach is a clear validation of its effectiveness. When the UK temporarily reduced VAT as lockdowns ended, we witnessed a surge in public enthusiasm for going out and embracing hospitality, proving the positive impact of such fiscal measures.

FAX: 01202 552666

www.CLHNews.co.uk @CLHNews As political parties unveil their manifestos, it is disappointing to note that none have yet outlined concrete plans to support the country’s third-largest employer. This oversight must be rectified in the coming weeks. The hospitality sector has been used as a cash cow for far too long. Contrary to popular belief, excessive taxation in this industry is more accurately a tax on people's leisure, as it is the public who ultimately foot the bill.

Looking ahead, we are approaching a summer of extraordinary sporting events, with the Champions League and FA Cup finals, the much-anticipated Euros, and the Olympics. These events promise to bring a much-needed boost to our sector, keeping the tills ringing and spirits high, general election or no general election.

At CLH News, we remain hopeful that this election will bring a renewed focus on supporting hospitality, recognizing its vital role in the UK economy and the social fabric of our communities. It is time for policymakers to listen to our calls and take decisive action to ensure a vibrant future for this essential industry.

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.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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“Unlock Sector's Potential” Hospitality Leaders Urge As Election Date Set for July 4th

(CONTINUED FROM FRONT COVER) Reacting to the news, leading figures in the hospitality and licensed ontrade sector set out their priorities for an incoming government and called on political parties to consider the needs of the industry as they hit the campaign trail.

UNLOCK POTENTIAL Kate Nicholls, Chief Executive of UKHospitality, said: “Hospitality businesses lie at the heart of every constituency in the country. In serving Britain, the sector creates places where people want to live, work and invest.

“We need to see all political parties recognise this and will be working hard on behalf of our members during this period, to ensure manifestos from across the political spectrum reflect the strategic importance of our sector.

sive and inclusive long-term plan that addresses these challenges and supports the recovery and growth of our industries.”

“We call upon all political parties to prioritise the needs of the nighttime economy in their election manifestos and commit to policies that will support its revival and sustainability. This includes measures to ensure the safety and security of our venues, support for cultural initiatives, and investment in skills and training for our workforce.”

“As we approach election day, we remain committed to working collaboratively with policymakers, industry stakeholders, and our communities to build a vibrant and resilient night-time economy that contributes to the social, cultural, and economic fabric of our nation.”

“It is also important to work together to overcome the challenges of the present and build a brighter future for all.”

HEART OF COMMUNITIES British Beer and Pub Association (BBPA) chief executive Emma Clarkin also highlighted the on trade importance saying: “pubs and breweries are at the heart of our communities. They bring friends and strangers together and in so many ways help form the glue for vital social cohesion. With a supportive fiscal and regulatory framework, which includes alleviating the tax burden the beer and pub sector company and yours, with proportionate and fair business rates and duty, pumps can help with the revitalisation for local high streets and economies”

“We need to see evidence of measures that can unlock the potential of our sector to do even more. These include promises of action to lower the tax burden on our industry, initiatives that give us greater access to workers, and other measures that will support us in creating more jobs and further upskilling the workforce.”

UNCERTAINTY AND INSTABILITY Michael Kill, CEO of the Night Time Industries Association said: “We welcome the announcement of the General Election scheduled for July 4th, 2024. This marks a pivotal moment for our nation, offering an opportunity to put an end to the prolonged period of uncertainty and turmoil that has gripped our country for the past four years.”

“The beer and pub sector enjoys huge instinctive support with 9/10 people regularly enjoying a refreshing beer at their local”.

SUPPORT LOCAL PUBS

“As CEO of the Night Time Industries Association, I recognise the importance of stability and effective governance in addressing the challenges faced by our sectors. The past years have been marked by uncertainty and instability, which have taken a toll on businesses and communities across the country.”

“It is now imperative that we navigate through the election period with a sense of responsibility and purpose. The outcome of this election will determine the direction our nation takes in the coming years. We urge all stakeholders to engage in a constructive and informed dialogue, focusing on the long-term interests of our country and its citizens.”

“Our sector has been particularly hard hit by the challenges of the past years, from the impact of the pandemic to regulatory uncertainties.

It is crucial that the elected government works towards a comprehen-

BII CEO, Steve Alton, has issued a statement following the announcement of a General Election on July 4th.

ed human connection like no other business.

“We will continue to ensure Ministers and officials alike are fully aware of the investment and support needed for our nations’ pubs, no matter the results of the election this summer.”

EXCELLENT NEWS The SLTA (Scottish Licensed Trade Association) has welcomed John Swinney’s declaration that growing the economy will be one of his four priorities.

Colin Wilkinson, SLTA managing director, said: “This is excellent news for the licensed trade and hospitality businesses and Scotland’s wider business community. We are ready to speak to Mr Swinney and Cabinet Secretary for Economy Kate Forbes and working with the Scottish Government to help guide policy and strategy for the benefit of businesses in the licensed hospitality and tourism industry.

“As we have previously highlighted, there are myriad problems and challenges facing what is one of the biggest employers in Scotland and these early signs that Mr Swinney’s government wants to understand and work with our sector is a positive step change following the chaotic handling of the deposit return scheme (DRS) and misplaced legislation that burdens businesses in red tape and unnecessary bureaucracy.

“Our industry also wants to see progress on the delivery of the Scottish Government’s New Deal for Business and we reiterate once again that a key ask of the new regime at Holyrood is to work with us to find a meaningful solution to change the current non-domestic rates system which is particularly unfair to licensed hospitality businesses, hugely outdated and in need of reform.”

“More than ever, our members play a vital role at the heart of their communities, and we will continue to take their voices to the heart of Government, sharing their successes and challenges. Our #MyPub campaign saw MPs from across the political spectrum supporting and championing their local pubs, raising awareness of the vital role they play in every town, city and high street across the UK.

Mr Wilkinson added that while the sector accepts that VAT is not a devolved issue, a reduction in VAT would be a “welcome move for everyone involved in hospitality and the licensed trade”, adding: “We hope that Holyrood and Westminster can discuss this as an urgent measure to help businesses in this important sector given our major contribution to Scotland’s economy and its important tourism industry.

“The agility, resilience and adaptability of pubs has always meant our sector has been key to unlocking economic growth, providing essential local employment and flexible career opportunities, but pubs do so much more. They support vulnerable members of their communities, provide a safe and welcoming space for all and facilitate the much need-

“As our members continue to face significant barriers to running their businesses, including staff shortages, the pressure of higher costs and the cost-of-living crisis, we are committed to working and collaborating with the Scottish Government to help create a healthy, growing economy for the benefit of all.”

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How To Enjoy A Strong Summer Period 4

CLH Digital

Issue 214

Tips for keeping your business on track and trading

By Henry Page, Corporate Restructuring Partner at Mercer & Hole (www.mercerhole.co.uk) can control your payroll and suppliers and that is often the place to start to maintain a healthy cash position.

Attracting new customers – this may sound obvious but sending out a couple of emails inviting people to drop by isn’t going to cut it, so give more thought to your summer promotions. Can you fill up your quieter times by attracting clubs or societies or making new groups of customers more welcome.

This is where getting to know your local community is key. For example, is there a running, fitness or cycling club who would like somewhere to meet up for a healthy meal after a workout. One in five of the under 25’s now doesn’t drink any alcohol, so can you offer a greater range of non-alcoholic drinks for those who prefer to keep a clear head?

Focus on delivering value and an experience rather than just discounting prices. When you must return to full prices it is likely you will lose those customers who were just attracted on price alone and your regular customers will have got used to the lower prices.

For many hospitality businesses, success means having a busy and profitable summer. With major sporting events such as the 2024 Paris Olympics and Euro 2024 along with local city and town centre arts, culture and music events, there are certainly many additional opportunities to make the most of.

Many businesses do more harm than good with poorly thought-out promotions.

STILL STRUGGLING?

WHERE TO START?

Businesses struggling with cash flow need to understand HMRC’s position as a secondary preferential creditor whose claims are paid after preferential amounts are paid to employees. HMRC will allow you to make an arrangement to pay if you can’t pay on time however they are less generous on terms than they were during the pandemic.

Communication with them is key if there is no other alternative.

Cashflow is king and it is essential to know what payments are coming up and to look at areas where you can make cost savings to enable you to meet them. You can’t control your fixed costs such as rent but you

Communication with your landlord is also important if you are not able to make rent payments in full for the next quarter. If you are in a prime site, they are likely to want to remove you straight away however

However, if 2024 so far hasn’t been kind to your business and it is struggling then taking swift action is key to your survival.

for those medium to poor sites they might be more accommodating as they will be keen to avoid taking on the responsibility for business rates if they were unable to relet it quickly. Talk to them about what you can pay, but don’t take advantage of the situation as you will ruin your longer-term relationship.

For businesses which would be otherwise profitable if they were not saddled with unserviceable debts then it is worth considering whether a Company Voluntary Arrangement (CVA) or a Prepack Administration are suitable. A CVA can be used where creditors will be willing to accept a compromise on their debt however you will need to have the support of HMRC in relation to their preferential debt (VAT and PAYE) as well as your secured creditors. If an agreement cannot, or is unlikely to, be reached with creditors, then a prepack sale may be a constructive solution. A prepack sale, to either an independent third party or connected party, can free a prospectively profitable business from historic liabilities, whether because of the Pandemic or other unforeseen shock, which has led to an unserviceable debt burden.

Typically, a sale takes place, so the business closes one day and reopens the next, to minimise the impact of a protracted insolvency period. The benefits of a prepack may include continuation of employment for the workforce, a viable tenant for landlords, a profitable business able to pay taxes going forward and continuation of supplier/customer relations. The prepack should also provide the best return possible to existing creditors from the distressed position the insolvent company was facing. It is inevitable that creditors will face losses in a prepack and so every effort should be taken to ensure it is the best solution available to the company and its directors prior to embarking on the process. If a director is considering a CVA or Prepack specialist advice should be sought to ensure that the process is transparent, and the transaction has the best prospect of success.

Ultimate Brunch Goals with The Burnt Chef Project’s New Networking Collective The Burnt Chef Project has announced a new collaborative initiative – The Burnt Brunch – aimed at pioneers, thought leaders and disruptors actively looking to change the menu and put wellbeing at the top of the bill in hospitality.

Designed to address the challenges hospitality teams face and bring new ideas to the table, The Burnt Brunches are a series of six networking lunches taking place at some of the UK’s most desirable restaurants throughout 2024. Complete with a panel-style discussion, insightful Q&A debate and conversations around positive leadership, the events are a place for industry experts and business leaders to come together to learn, network and engage with others.

Each event will focus on a key and relevant wellbeing topic including, resilience, nurturing the next generation, success, imposter syndrome, recruitment and retention and work-life balance and will feature guests including leading chefs and influential personalities from the region. The first event takes place on Tuesday 25th June at The Pem in London, hosted by The Burnt Chef Project in conjunction with Sally Abe and Romy Gill. Both inspirational chefs in their own right, Sally and Romy will discuss their career journeys and how they navigated changes of direction, ultimately leading to a conversation around resilience in difficult situations.

The second event, taking place on Monday 22nd July at Simpsons Restaurant in Birmingham will see Luke Tipping and Louisa Ellis in conversation with The Burnt Chef Project. Discussing how gen Z approaches the

industry, the event will highlight mentoring and the accessibility of the industry for young people. Taking place on Tuesday 06th August at The Hovels in Leeds, the third event in the series will see Eddy Lascelles and ex-footballer Eddie Grey touch on how pivot and change led to success at the renowned Harewood House and whether failure can be as important as success. The fourth event takes place on Tuesday 17th th September at Smoke, Hampton Manor in Birmingham with a guest appearance from Stuart Deeley. Opening up about Imposter Syndrome, Stuart will talk through his experience of reaching a peak of his career, winning BBC’s Masterchef: The Professionals in 2019 and how to embrace praise, accolades and popularity. Two further events will be announced in due course.

On the launch of The Burnt Brunch series, Kris Hall, Founder and CEO of The Burnt Chef Project comments: “We’re delighted to launch a series of collaborative networking events across the UK throughout 2024. Combining standout restaurants, incredible chefs, inspirational guests and the opportunity to discuss some of the most pressing wellbeing topics currently impacting the industry, The Burnt Brunches will be a hub of idea generation and learning for those attending. Each event has a capacity of 40, meaning almost 250 of the industry’s biggest decision-makers, thought leaders and pioneers will come together over the course of the next six months, sharing insight, opening conversation, making new connections and discussing expertise for the good of the sector – while enjoying a delicious brunch of course!”

Success for Pubs as Cashless Payments for Gaming Machines Approved Following sustained joint campaigning by UKHospitality and the British Beer and Pub Association, cashless payments will be permitted on gaming machines.

The Department for Culture, Media and Sport confirmed that debit cards, payment apps and other forms of cashless payments will be allowed, once appropriate player protections have been put in place.

These protections will be consulted on by the Gambling Commission and could include cardholder verification, transaction limits and breaks in play.

In a joint statement, UKHospitality and the British Beer and Pub Association said: “This is a significant victory for pubs who use gaming machines and the move to allow cashless payments will preserve a valuable revenue stream.

“We absolutely support linking the introduction of cashless payments to the implementation of player protections, and we look forward to working with the Gambling Commission in any way we can.

“We’re pleased that the Government has listened to our concerns on this issue and acted to ensure this type of entertainment in pubs remains safe and is future-proofed.”

Hospitality Responds To Latest Inflation Figures Issue 214

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Dropping gas and electricity costs have brought UK inflation to its lowest point in nearly three years.

all eyes will be on whether ‘core inflation’, which excludes food and energy, can also turn a corner as wage pressures ease in coming months.

Prices increased by 2.3% in the year leading to April, down from 3.2% the previous month, according to official data.

Also there are concerns about food inflation returning as the wet weather has impacted farming costs and crop yields.” Nicholas Hyett, Investment Manager, Wealth Club added, “Inflation hasn’t fallen quite as much as economists had expected, but it is back within the Bank’s target range for the first time in nearly three years.

That’s a relief for families and businesses who’ve struggled with rapidly rising prices, but also for Bank Governor, Andrew Bailey – who, for the first time in a long time, won’t be penning a letter to the Chancellor setting out what the Bank is doing to get inflation back under control.

Prime Minister Rishi Sunak said the figures marked a “major moment for the economy, with inflation back to normal”.

The Bank of England predicted earlier this month that it had expectations that inflation would fall “close” to its target level soon.

Kate Nicholls, Chief Executive of UKHospitality, said: “Hospitality has weathered unprecedented costs, including from government policy. Today’s inflation data continues 18 months of improvement and we are now at a normal level of inflation.

“The trend is clear, and the Bank of England can now act with confidence. It’s time for interest rates to come down to support businesses investing in their growth. We should be ahead of the curve not behind it.”

Commenting on the latest ONS inflation data for April 2024, Barret Kupelian, UK Chief Economist at PwC UK states: “Headline inflation stood a whisker away from its target at 2.3%. Thirty three months after consumer price inflation overshot its target, some relief will have washed over Bank of England policy makers this morning as it continued its dowards descent and is just thirty basis points above target.

The main driver for this was the lowering of the household energy price cap. Goods price inflation has now turned negative, which coupled with real wages increases, is likely to mean that there could be some shift between services and goods spending towards the latter. Food prices grew marginally.

So what does this mean for the next few months? The Bank is already setting up the choreography for cuts to its rate later this year. However, one of the key indicators it is watching released today, service price inflation, came higher than expected. This probably means that a June rate cut is now looking less likely than anticipated before the release.”

Lisa Hooker, PwC UK Leader of Industry for Consumer Markets comments: “As expected, headline inflation has fallen significantly from 3.2% in March to 2.3 % in April, thanks in large part to the lower energy price cap as well as lower grocery price inflation. This is the lowest CPI figure since July 2021 when it was 2%.

However, while headline inflation fell, services inflation only saw a minor reduction from 6% to 5.9 % meaning that CPI has not fallen as quickly as it might have done.

Meeting the Bank of England’s 2% inflation target in April was always going to be a fine balance between the downward forces of cheaper utilities and easing grocery prices, and stubbornly high wage inflation driving services prices upwards. Indeed restaurants and hotels saw an increase in inflation. In addition, April also saw large rises in telecom and media prices, many of which are pegged to much higher inflation rates from several months ago.

While lower inflation – together with wage and benefit increases and national insurance cuts – have had a tangible positive impact on household finances, both overall consumer sentiment and retail spending have yet to reflect this with subdued retail sales this year.

This should come as no surprise, given that prices are still on average over 20% higher than they were three years ago, meaning that our pounds no longer stretch as far as they once did. It will take further sustained lower inflation for shoppers to rebuild confidence and return to increased discretionary spending.

Retail and leisure operators will be hoping that the downward inflationary trend is no flash-in-the-pan, and

“However, the Bank’s job is still far from over.

“With inflation back at target, the danger now is that high interest rates start to suffocate the economy. All eyes will be on the MPC next month to see whether they will cut interest rates. That decision isn’t made easier by Core Inflation, which excludes the effect of global food and energy prices and remains far higher at 3.9%.

“Does the Central Bank cut in June, or take advantage of the fact inflation came in a touch higher than expected and hold off until its August meeting? Movements in currency markets this morning suggest an August cut just became a little more likely.”

Slick Booking Processes Key to the Growth of the UK Hospitality Industry 6

CLH Digital

Issue 214

By Camila Heitz, Consumer Head of Product, Dojo (https://dojo.tech According to the most recent industry data, the number of licensed premises in Britain fell by 3.6% from 103,682 to 99,916 in the year to September 2023. While most in the sector will be acutely aware of the challenges the hospitality industry has faced in the recent term, these findings put those challenges in stark terms.

One of the major contributing factors towards this are noshows - whereby a customer has made a booking, a venue has made the necessary preparations and the customer simply hasn’t shown up. No-shows pose a major challenge for the industry as a whole, especially smaller, independent restaurants. Recent research from Zonal and CGA by NIQ shows that no-shows cost the sector £17.59 billion per year in lost revenue and the damage is even greater when wasted food and staff costs are taken into account.

Businesses across the UK have been under unprecedented strain over the past few years. According to UK Hospitality’s latest Q1 2024 report, a quarter of UK hospitality businesses have no cash reserves and a further 29% have less than three months’ worth. Hospitality businesses are pushing against significant headwinds ranging from relentlessly high energy costs and high interest rates to proposed business rate increases.

All of these factors have created a perfect storm for the industry, leaving business owners little headspace to think about how to tackle them but technology is part of the answer.

The role of booking platforms It is increasingly clear that consumer expectations are rising due to the cost of living crisis - and businesses need the process of getting customers through their doors to be efficient and easy for them to access.

UK businesses need the right tools and technologies to excel in the experience economy. Platforms that include payments, smart integrations, and efficient virtual queues and bookings should provide the baseline to help restaurants manage their customer flow and table processes.

We know that restaurants need to have simple, transparent and fair pricing, no booking limits, and flexibility so they can run their businesses as smoothly as possible. With the right platform, restaurants can remove the extra admin that makes running a business hard - while also helping reduce the risk of no-shows by making cancellations easier for customers when they do need to change plans.

In the competitive restaurant industry, businesses cannot rely on outdated technology to manage their business-critical bookings process. Businesses need to adopt modern and flexible restaurant management systems to help improve efficiency across operations and reduce the booking management pressures that many business owners and staff face.

With the help of these tools, bookings can be easily managed and tracked in real-time. Restaurant teams are alerted to reservations and waitlists and they can send reminders and live updates to consumers. This not only saves time for owners and staff but also improves the overall customer experience.

Restaurant owners and managers can't afford the lost time in managing bookings or the revenue losses from no-shows. And if they’re focused on this, they will unlikely have the requisite headspace for creative thinking.

Yet with the right platform, they can be freed up to deliver exceptional experiences while the process of managing customer bookings is seamless, automated and no longer a headache.

Shepherd Neame Crowned Corporate Community Hero at Parliamentary Dinner Shepherd Neame has been crowned Corporate Community Hero at a prestigious annual MP dinner after an industry-led nomination process.

The Corporate Community Hero Award seeks to find brewers and pub companies that play a major role in improving the quality of lives in their communities.

The independent family brewer, which owns 300 pubs and hotels across London and the South East, has raised over £85,000 over the last five years, including £30,000 in less than a year for Kent Wildlife Trust - its 2023/24 Charity of the Year.

It is an active member of its region’s trade and tourism organisations - Visit Kent and Produced in Kent - helping to boost the local economy through tourism.

It sponsors a diverse range of local events including Broadstairs Folk Week, Faversham Literary Festival and Faversham Hop Festival.

Shepherd Neame even appears as a landmark on Faversham’s own Monopoly board, with proceeds from every game going directly to local good causes.

It is also very active with local sports, partnering with groups including Kent Cricket, Maidstone United FC, Bromley FC and Kent Rugby.

Shepherd Neame alongside other pub companies were nominated for the award by steering group members from the working group PubAid which acts as the industry voice for pubs and their positive contribution to communities.

A panel of four judges - Des O’Flanagan, co-founder of PubAid, Rita King, honorary secretary of the APPBG, Mollie Davies from the British Institute of Innkeeping and Anne Toms from Budweiser Brewing Group - then chose Shepherd Neame as the Corporate Community Hero for 2024 from the nominated companies.

They were presented with the award at the Annual Beer Awards Dinner supported by the All Party Parliamentary Beer Group which took place at the House of Commons on May 21st.

Des O’Flanagan, Co-Founder of PubAid, said: “Every year the judging for Corporate Community Hero gets tougher. The number and calibre of nominations we receive gets higher every time as pub companies continue to increase the focus they put on community and charitable work. The impact the industry makes on society is phenomenal.

“With such a long-standing commitment to good causes though, Shepherd Neame really stood out to us this year. They are very varied in the causes they support, trying to touch on many different demographics to support a range of people and places.”

Shepherd Neame’s Chief Executive Jonathan Neame said: “As Britain’s oldest brewer, we have a long heritage and it is incredibly important to us that we make an active, positive contribution to the communities that we serve. We are proud to provide local jobs and support local businesses, and we also want to help ensure that the places our people live and work in grow and flourish. It is fantastic to have our efforts recognised with this award.”

Stonegate Teams Join Forces in Rob Burrow Leeds Marathon to support MND Association Seven dedicated Stonegate Group colleagues laced up their running shoes alongside more than 14,000 people to take part in the Rob Burrow Leeds Marathon on Sunday 12 May in support of the company’s charity partner, the Motor Neurone Disease (MND) Association.

Former Leeds Rhinos player Rob Burrow has become a beloved symbol of resilience in the fight against Motor Neurone Disease since his diagnosis in 2019, inspiring countless individuals with his determination and remarkable fundraising efforts.

Since then, Burrow and his family have been dedicated to raising awareness and funds for those affected by the disease. One major event contributing to this cause is the annual Leeds Marathon.

From seasoned marathoners to first-time runners, each member of the Stonegate Group team took part with a collective spirit of compassion and determination. The Stonegate team included: • Iva Keremedchieva, Junior Graphic Designer • Catherine McGregor, Senior Food Operations Manager • Lydia Cross, Customer Service Executive • Andrea Blewitt, Customer Contact Centre Manager • Hayley Wright, Operational Trainer • Carol Roderickson, Director of Group Transitions • Simon Frankland, General Manager at The Alex, Southend

Andrea Blewitt said: “We really had the most amazing day! We are still on a high - this was my ninth half marathon and I have to say the run was possibly the hardest I have ever done. The hills were gruelling, the heat was intense, but I loved every minute. The day itself was just the best by far, Rob Burrow was at the start and Kevin Sinfield passed me on route. After the run we sat outside the Manhattan pub and soaked up the atmosphere – I’m so proud of us, what an incredible day!”

Carol Roderickson said: “Leeds did not disappoint for the second year running. The atmosphere was incredible, the crowds were immense and the support and sense of togetherness is like no other event I have experienced. I am thrilled to have raised over £2,000 in two weeks primarily due to the generosity (aside of my Stonegate colleagues) of Paula at the Craft Union Pub, the Black Bull, Clayton, who rallied the customers and local businesses and generously raised £1,405!”

Lydia Cross also commented: “I had the most incredible day completing my first half marathon and managed to complete the course in 1 hour 49 minutes. I was overwhelmed with the support from the volunteers at the MND Association. They went above and beyond to make sure we had everything we needed before and after the race. The streets were lined with spectators and the atmosphere in Leeds was crazy. I still have a buzz from the day and I’m nearly fully recovered! Andrea and I have raised £710 so far for the charity. We are very grateful to anyone that donated.”

Foodservice Price Index Shows Inflation Levels Approaching Normality Issue 214

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The latest Foodservice Price Index report from Prestige Purchasing and CGA brings encouraging news for the foodservice industry, with inflation rates returning towards more normal levels.

including one of the wettest winters on record. Conditions have hampered planting and impacted crop yields, leading to a scarcity of fresh produceand driving up prices for both consumers and businesses.

The report for April 2024 indicates a significant year-on-year fall in inflation of 2.5 percentage points, continuing a steady trend towards stability in pricing that will be welcome news for both businesses and consumers.

Shaun Allen, CEO of Prestige Purchasing, commented: “The April Foodservice Price Index report paints a picture of cautious optimism for the industry. While some categories are still experiencing price fluctuations, the general trend towards lower inflation rates is a positive sign for the sector’s recovery. However, it is important to remain vigilant about the potential impact of external factors, such as weather patterns and global events, which could continue to influence prices in the coming months.”

While the overall decline is welcome, the data reveals a nuanced picture across different food categories. Only two categories recorded monthon-month deflation, while six others showed inflation rates of 1% or less.

While there is a degree of price stability across most segments, some areas are subject to fluctuation.This has led to the first month-on-month inflation since January—a sign that although the foodservice sector is recovering well from recent global disruptions, some supply issues continue to impact pricing.

Standout categories in the latest Foodservice Price Index report include Vegetables, which saw the highest month-on-month inflation of 1.4%. This increase follows extreme weather conditions in the UK and Europe,

James Ashurst, client director at CGA by NIQ, said: “Business across the foodservice sector will be hugely relieved to see some stability in pricing after many months of very high inflation. It should give business confidence a much-needed boost, and will hopefully also feed through to increased consumer spending in due course. Nevertheless, the supply chain remainsvulnerable to micro inflationary pressures, and all hospitality businesses need to continue managing costs very carefully.”

Drinks Sales Up 13% As Sun Shines On Pubs Warm weather has lifted Britain’s On Premise drinks sales above last year’s levels for the first time in six weeks, CGA by NIQ’s latest Daily Drinks Tracker shows.

Average sales in managed venues for the seven days to last Saturday (11 May) were 13% ahead of the equivalent period in 2023—a very welcome return to growth after five weeks of year-on-year declines.

Trading was well up on all seven days of the week, beginning with a 17% uplift on Bank Holiday Monday (6 May). The Bank Holiday fell in the week prior in 2023 which will have helped to shape this week’s uplift. Growth peaked at 23% on Thursday (9 May). As temperatures moved well into the 20s, sales finished 21% and 5% ahead on Friday and Saturday (10 and 11 May) respectively.

The sunshine made it a stellar week for Long Alcoholic Drinks (LAD) categories—especially cider, where

sales rocketed 33% ahead of the same week in 2023. Beer was the next biggest winner with growth of 14%. The soft drinks and wine categories were both up by 11% while spirits got a 5% upswing—the first year-on-year growth for months.

“Bank Holidays always make year-on-year comparisons more difficult but after a soggy Spring, the warm spell and double-digit growth have been a huge relief for Britain’s pubs and suppliers,” says Jonathan Jones, CGA by NIQ’s managing director, UKand Ireland. “ The sunny weather means it’s been particularly good news for longer and lighter serves and pubs and bars with outdoor gardens and terraces, many of which have been empty for months. Businesses will now be hoping the high temperatures can continue into the second May Bank Holiday and encourage more consumers to loosen their spending.”

Plenty Of Sport But Will The Sun Show Its Face This Late May Bank Holiday Issue 214

The forthcoming late May bank holiday weekend promises to be a bumper one for sport with the Investec Champions Cup Final seeing Leinster take on Toulouse at the Tottenham Hotspur stadium. But the big sporting event of the weekend has to be the FA Cup Final which will feature Manchester City facing up to Manchester United at Wembley Stadium, a game not to be missed! Plus not forgetting the Scottish Cup Final of Celtic v Rangers and finally, Sunday will see the much anticipated EFL Championship Play-off final of Leeds United versus Southampton, so with the extra day off, half term looming, plenty of pre-election chatter and oodles of great sport, we should see a strong weekend in the on trade ahead, irrespective of the weather!

Looking back to last year, our final May bank holiday weekend of the year (Friday through to Monday) saw drinkers consume a whopping 52.8 million pints of draught beer and cider across the UK, which was an increase of +10.4% versus 2022 (the Jubilee weekend).

In individual pub terms, that equated to an extra +132 pints sold per pub versus the same period in 2022

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and, most importantly £200+ extra in the till.

Across the entire weekend, the average pub served 1,394 pints of Draught Beer & Cider, unquestionably helped by some glorious weather, and these sales equated to a £6,329 income generator.

Total Beer was up +10.4% vs. 2022 with the key growth driven by World Lager, Apple Cider and Stout.

So the question is: will we see the same increase in sales this year or will the potential patchy weather keep people at home? Last year saw the FA Cup Final as the no.2 driver of on trade sales across the quarter and the no. 3 across the entire year so there is every chance we will see a similar effect this year.

Oxford Partnership’s CEO, Alison Jordan, commented: “Last year’s bank holiday weekend was a bumper one for sports fans and added to some particularly good weather, the result was a really strong weekend of sales in the On Trade.

Whilst we have no guarantee about the weather this coming weekend, the packed sports diary alone should really prove to be a shot in the arm to the on trade.”

Hospitality Comes Together To Drive Innovation More than 100 hospitality businesses, from large multi-site operators to small independents, came together in Oxford yesterday to collaborate with technologists, consultants and professors on improving productivity and driving innovation in hospitality.

At the first accelerator event run by Jane O’Riordan as part of the Hospitality Sector Council, operators heard from Kevin Hollinrake MP, Minister for Enterprise, Markets and Small Business, to open the day.

Hosted by Oxford Brookes Business School and supported by the Department for Business and Trade and UKHospitality, the event facilitated lively discussion and workshops that were designed to stimulate innovative ideas around customer experience, streamlining tasks in a lively hospitality environment, and dealing with production and delivery.

Businesses left enthused with a desire to drive growth and invest throughout the sector, and innovation partners and policymakers gained unique insights into the specific needs of hospitality businesses to become more productive. Jane and her innovation working group, which sits under the Council, will now develop key

outputs of the event and share them across the industry.

Jane O’Riordan, who chairs the Innovation Working Group (IWG), and is a member of the HSC, said: “Events like this are so important to provide an opportunity for operators to dedicate time to coming up with innovative solutions to drive our productivity.

“Hospitality’s creativity and flair to come up with new ideas was clear to see today and I’m confident that this debut event will be the start of a successful series of events to drive this important agenda.”

Kate Nicholls, Chief Executive of UKHospitality, said: “Hospitality is one of the most innovative sectors in the economy and bringing together over 100 of our brightest minds made for a fantastic event full of ideas.

“I’m delighted that UKHospitality has been able to work with Jane, the Hospitality Sector Council, and the Department for Business and Trade to organise this event, and we look forward to more successes like today in the future.”

Is The Hospitality Sector Ignoring The Digital Needs Of Older Customers?

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By Jonathan Hassell, CEO at Hassell Inclusion (www.hassellinclusion.com)

The use of digital technology in the hospitality sector has grown considerably over the past few years. From online booking to ordering via QR codes and the growing popularity of self-check-in kiosks, there are now multiple digital touchpoints for customers to navigate.

That said, there is an opportunity for proactive businesses. More than one in 10 over-65s said they would spend more online if websites and apps were easier for them to use. This is even higher (17%) among older consumers who are employed either full or part-time, and interestingly, among those with age-related impairments. For example, more than one in four consumers (26%) with deteriorating eyesight said they would do more online if websites and apps were easier for them to use.

This has been a positive thing in many ways, with technology playing an invaluable role in helping many establishments survive during the Covid-19 pandemic. The digital transformation trend has continued beyond the pandemic years, with analysis from restaurant booking company Tableo stating that 48% of reservations are now made online.

So, how can businesses in the hospitality sector make sure they can seize the opportunity of the ‘silver spender’?

Many of these customers will be in the older age bracket. Recent figures from the ONS showed that over-70s spend the most time online after twentysomethings, and our latest research – ‘A golden opportunity: Are you serving the needs of older online consumers?’ – shows that over-65s are actively booking travel and events online.

However, when it comes to meeting the needs of this important demographic, businesses in the hospitality sector could be inadvertently excluding the over-65s in the design of their websites and apps. Many older customers will be dealing with age-related impairments, such as reduced fine motor skills, deteriorating eyesight, hearing loss, poor memory, and increased anxiety, all of which can make using websites and apps more challenging.

In our research, 81% of the 1296 over-65s we surveyed said they are frustrated by inaccessible websites and apps, while 70% say businesses fail to consider age-related impairments. One third (33%) also said they had abandoned an online purchase due to difficulties in using a website or app.

Problems they experience include not remembering complicated passwords (37%), confusing site navigation (34%), not having enough time to complete a task before being ‘timed out’ (32%), and text being difficult to read (30%). More than one in 10 (11%) also said they found it difficult to hear the sound in online videos.

1. Acknowledge the specific problems older consumers might be experiencing with your websites and apps.

This can be achieved by researching their needs – conducting focus groups and gathering feedback about their specific accessibility requirements. You should also review the accessibility of your websites, apps, and communications, including social media, email, and PDFs. 2. Address the practical fixes that will improve your user experience for older consumers.

For example, make sure your videos have captions for customers with hearing impairments, make your buttons big enough to tap with an unsteady hand for those with poor hand control, and ensure the design of your website and app has a clear layout and makes good use of white space.

3. Adopt an age-positive mindset across your organisation.

To effectively address the needs of your older customers, it must be part of a long-term strategic approach. Embedding this throughout your company will ensure the needs of older consumers are thought about at the outset of any digital project. Retrofitting for their needs is neither efficient nor effective in the long-term.

What is clear is this demographic has become increasingly tech savvy. In just 20 years’ time, older consumers will be those of us who are currently in our forties and fifties, are used to doing everything online, and expect the experience to remain user-friendly as we age.

None of us can stop the impairments that come with ageing, so businesses need to consider how this will influence the design of their digital platforms so that they meet the needs of an increasingly tech-enabled older generation.

At the end of the day, can you afford not to?

A golden opportunity: Are you serving the needs of older online consumers? is now available to download.

International Restaurateurs’ Dinner 2024 Raises £22,000 For Hospitality Sector

The third International Restaurateurs’ Dinner (IRD), which took place on Monday 29th April 2024 at Rosewood London, raised £22,000 to support training and education initiatives within the hospitality sector.

A ‘sensational’ menu was created by chefs including José Pizarro, chef founder of Pizarro Restaurants; Ian Musgrave, executive sous chef at The Ritz London; Hrishikesh Desai, chef patron of Farlam Hall; Cherish Finden, international pastry consultant and TV personality and Mark Perkins, executive pastry chef at Rosewood London.

The joint fundraising event was in aid of the Royal Academy of Culinary Arts, World Young Chef Young Waiter, and The Wine Guild of the United Kingdom. This money raised will play a pivotal role in nurturing talent and fostering growth within our industry, ensuring a

brighter future for aspiring professionals.

Robert Walton MBE, YYY Chairman commented: “I am truly grateful to all who graced the third International Restaurateurs’ Dinner with their presence. This event has been a testament to unity and access, and I extend my heartfelt thanks to our esteemed guests and generous sponsors, who help us to advance key initiatives within the hospitality industry.

“Thank you to our six chefs who curated an exceptional. As chairman of World Young Chef Young Waiter and Young Mixologist, I take immense pride in our role in nurturing the future luminaries of the culinary world. The funds raised will propel our efforts in providing invaluable opportunities for these aspiring talents.”

Steve Gleeson Crowned UK’s Giffard West Cup Winner 2024 Steve Gleeson from The Hideout in Bath has been crowned the 2024 UK winner of the Giffard West Cup at a thrilling final held at Dear Darling nightclub and bar.

Now in its 27th year, the Giffard West Cup is a celebration of the bartending and mixology talent that exists across the UK and the world.

Steve beat five exceptional regional finalists to be crowned 2024’s winner and will now compete in the International final against competitors from across the world in France this summer.

This year’s theme was ‘the art of balance’ which lies at the heart of Giffard’s philosophy and entrants were asked to showcase in their cocktail creation their unique interpretation of how they find balance, between work, family and social lives. Each entrant was required to incorporate Giffard's premium range of liqueurs and syrups to craft their signature cocktail.

Steve Gleeson’s winning cocktail, Môr, translated as ‘sea’ in Welsh, celebrates the ‘unions of opposites and dualities’ in order to achieve balance in everyday life. Inspired by his favourite piece of music to relax to, Môr demonstrates how the sea can be a place of turbulence as well as tranquility. These moments of duality can create balance and beauty in Steve’s life. Steve’s cocktail showcases Giffard’s Fleur de Sureau Sauvage, Ardbeg10 and Bergamot and Rooibos tea.

As well as creating their own ‘art of balance’ cocktails, finalists were asked to create a low or no cocktail on the spot, given only the ingredients provided in their ‘Mystery Box’. Each finalist was given twenty minutes to create a cocktail of their choice, using the ingredients in front of them and a selection of glassware.

Steve Gleeson: ‘I have really loved this competition, not just because of the exceptionally high caliber of bartending, but because it has enabled each and every one of us to truly showcase our unique personalities and passion through our cocktails. This competition has allowed us, as contestants, to personally get to know one another and make great connections with fellow bartenders and the Giffard team. Giffard has created such a personable and enjoyable competition, which I have loved being a part of.’

Camille Vidal, Founder of La Maison Wellness and Mindful Cocktails, was one of the esteemed judges of the Final. Camille says, the competition was not just about seeking great bartending talent from around the UK, but to find a winner whose ‘real authentic story’ could come alive in their drink... ‘someone with a real connection and passion to the why behind their cocktail’. Steve did exactly that, and ‘created a whole new dimension to the drink’.

Lords Approve Extended Euros Licensing Hours Issue 214

An order to extend licensing hours during the Euros, has passed through the House of Lords and is ready for royal assent.

The order to the Licensing Act 2003 (UEFA European Football Championship Licensing Hours) will extend sales of alcohol if either England or Scotland reach the semi-final or the final of the Euros, meaning premises will be allowed to remain open until 1am without having to notify the licensing authority, but will only be permitted on the day the teams play.

The first game of the football tournament, between Group A teams Germany and Scotland, is due to take place on 14 June, while England’s is on 16 June against Serbia, and the semi-finals are due to take place on Tuesday 9 and Wednesday 10 July, with the final in Berlin on Sunday 14 July.

When the proposal for an extension was first announced earlier this month Emma McClarkin, chief executive of the British Beer and Pub Association said: “By creating this easement and cutting red tape, doing

business will be that much easier.” And also expressed hope for an Anglo-Scottish final: “Let’s hope that England and Scotland make it not just through to the semi-finals but meet in the final itself, with pub-goers able to cheer the teams on with a beer later into the night thanks to these new measures.”

Conservative peer Lord Sharpe of Epsom, told the Lords today (may 24) : “So much of the business at the Home Offices is difficult, so it gives me particular pleasure that my last outing basically enables people to get properly on the lash.”

He said: “And as I hope Your Lordships will agree, the progression of England and Scotland, or both, to the late stages of the competition would represent just such an occasion.

“Should that happen people will want to come together in celebration and support of the home nation teams.”

Lord Sharpe said that during a Home Office consultation, more than 80% of respondents were in favour of the extended licensing.

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He added: “However, it would be remiss of me not to mention that the police are not in favour of extending licensing hours given the potential for increased disorder.”

“Police deployments and resourcing are operational matters, of course, but I’m sure forces will, as they have in the past, put in place plans to minimise the risk.”

“It’s also worth pointing out that this is a limited, two-hour extension to licensing hours, which is a proportionate approach to mark these events.”

Liberal Democrat peer Lord Addington said the measures are “very reasonable and it sets a good precedent for actually when having an extra bit of celebration for a major event.”

He thanked fellow peers for their work over the current Parliamentary session and wished them well over the General Election, stating: “ I hope that nobody here gets bitten by a dog when delivering a leaflet.”

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.

Take payments with confidence

Multiple ways for your customers to pay. One simple solution for you.

With Lloyds Bank Cardnet®, you can give your customers a fast and secure way to pay in person, online or over the phone through a range of payment methods.

Plus, it’s trusted by tens of thousands of Britain’s businesses and lets you sell to customers from anywhere.

So, whatever your needs, Cardnet is here to help you take payments with confidence.

To find out more, visit lloydsbank.com/cardnet or call 0330 134 7976.

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

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

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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

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.

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.

Cardnet can evolve with an individual business; comfortable with operating as effectively for small independents, as it can for large corporates.

It means that any changes to payment needs can be met seamlessly – whether that’s switching from in-person to online payments, looking at multi-currency payments, or buying into a complete omni-channel solution.

With an increasing 360degree view of real-time payment activity across every point-of-sale channel, and a full range of payment solutions to choose from, security is also important. No business can afford to lose money, or reputation, which is why secure data processing and fully PCI compliant payment devices is a must, regardless of who you work with. The Cardnet platform has a 99.9999% uptime* providing reassurance for you, your business, and your customers.

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

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.

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.

The Falmouth Hotel Aquired by Cornish Hotel Operators The Cornwall Hotel Collection, owners of The Greenbank in Falmouth and The Alverton in Truro, is delighted to announce the purchase of one of Falmouth town’s most iconic seafront destinations.

The new addition to the portfolio marks a significant milestone for The Cornwall Hotel Collection, the hospitality landscape in Falmouth, and the wider county.

With an impressive legacy spanning over a century of running awardwinning hospitality businesses in exceptional locations, the team behind the Cornish hotel operators are excited to embrace The Falmouth Hotel into the family, and back under local ownership after almost 20 years.

“We are honoured to welcome The Falmouth Hotel into The Cornwall Hotel Collection family,” said Chairman of the Board of Directors, Roger French. “Our roots in Cornwall go back generations, and we understand the responsibility that comes with stewarding such iconic establishments. The Falmouth Hotel holds a special place in the hearts of many, and we are committed to ensuring its legacy endures for generations to come.”

The acquisition signifies more than just a change in management; it heralds a new chapter of revitalisation

and investment into the beachside property. The Cornwall Hotel Collection’s proven track record of thoughtfully honouring the heritage of historic properties whilst delivering worldclass guest experiences ensures that The Falmouth Hotel is in experienced hands, and will be protected and preserved as a hotel, in local ownership, at a time when many are closing or being repurposed.

Heading up the purchase is Ben Young, Managing Director of The Cornwall Hotel Collection, whose leadership and passion for Cornwall’s hospitality industry will confidently steer the transformation of The Falmouth Hotel into a premium destination for both visitors and locals to enjoy. The addition to the hotelier’s established portfolio represents a union of a traditional hotel fused with a modern hospitality management approach.

“Falmouth deserves its eponymous hotel to shine brightly as a beacon of pride for the town,” said MD Ben Young. He continued: “This is more than just a business deal for us.

We believe that The Falmouth Hotel should properly reflect the town’s vibrant spirit and rich heritage.

Through careful restoration and strategic enhancements, we will create a hotel destination that celebrates Falmouth’s unique identity while offering outstanding hospitality. We are focused on preserving and improving the hotel for the benefit of the town, the employees, and all stakeholders involved.”

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New Insights Reveal Top Reasons For No-Shows This all underlines the need for operators to tackle no-shows, which cost the industry £17.59bn per year in lost revenue. One way to mitigate the risk of no-shows occurring is by ensuring the booking journey is easy-to-use for customers – enabling them to book, amend or cancel bookings within a few clicks.

Latest insight from hospitality technology partner Zonal and CGA by NIQ, reveals the main reasons guests do not turn up for a reservation, with the following coming out top: • Having a change of plans (27%) • Others in the group cancelling (21%) • People booking multiple venues to ensure they would get in somewhere (20%) • One member of the group falling ill (20%) • Forgetting about a booking (15%) The survey of more than 1,000 UK adults, shines a light on the ongoing issue of no-shows and the importance of educating customers on the impact this has on hospitality businesses.

New research also revealed that Sunday is the day in the week when noshows are most likely to occur and that on average Autumn (September – November) tends to be the worst season when it comes to people not honouring bookings.

Tim Chapman, Chief Commercial Officer, Zonal, said: “People not honouring their reservations continues to be a challenge for the industry. Plans change and that cannot be helped, however in order to reduce the risk of no-shows, we need to continue finding ways to educate consumers on what impact this has on their favourite pubs, bars and restaurants. The figures also highlight a correlation between people not honouring their reservations and the ability for customers to change or amend bookings. Operators that have digital systems in place, enabling customers to manage bookings online will be able to reduce no-shows from happening, as well as remove any potential customer frustrations during the pre-visit journey, improving the overall customer experience.”

Figures from a recent GO Technology report from Zonal and CGA by NIQ* has also found that 77% of people find not being able to amend or cancel bookings online, a key frustration in the pre-visit customer journey. A further 34% stated that if they experience frustrations pre-visit, such as being unable to amend or cancel bookings online, they would find somewhere else to go.

In response to the ongoing issue of no-shows and in support of the industry, Zonal launched their #ShowUpForHospitality campaign in September 2021, to help operators try mitigate the risk of no-shows, as well as to raise awareness of the importance of consumers turning up to a booking or informing a venue if they can no longer make it.

Welsh Chefs Excel To Strike Gold In Sharjah Competition Colin, who helped to coach and advise the Wales team before the competition, said: “I am really proud of these young chefs who stepped up to the mark and did a great job. The judges were very complimentary about how they worked together in a clean and hygienic way to get jobs done.

A team of six talented young chefs has struck gold for Wales at a prestigious international culinary competition in the United Arab Emirates.

Representing the Culinary Association of Wales (CAW), the team finished third overall against eight other countries in the Alen Thong Golden Coffee Pot Young Chef Challenge at The International Emirates Salon Culinaire, during Expoculinaire 2024 Sharjah.

“All the chefs did well but captain Calum deserves special mention for taking the reins in the absence of a team manager and doing the hard work.”

Three gold medals were awarded, with Wales being edged out by winners China and runners up Hong Kong.

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

Dylan, Jordan and Connor, who is Calum’s younger brother, all made their international debut in the competition which aims to become the most notable gastronomic contest anywhere in the Middle East for young chefs under the age of 28 years.

CAW president Arwyn Watkins, OBE, added: “When you consider this is a young Welsh team with three debutants, competing in a competition for chefs aged under 28, to win a gold is a fantastic achievement.

“Calum, as team captain, has done a tremendous job and has become a commanding leader.”

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

It’s the second time that Wales has secured gold medals in the Sharjah competition, following the success of a senior team in 2013.

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How To Improve Your Hotel’s Commercial Performance

By Glenn Carroll, Faculty member at Glion Institute of Higher Education (www.glion.edu)

Faced with an under-performing property, hotel owners tend to jump straight to the ‘tactical’ in their response: an ad campaign, a promotion, attending trade fairs, that sort of thing. Many see it as the fun part of the job and it can provide a sugar rush to trading performance. Very often, however, the returns are fleeting or poor value; and this is because the hotel is not operating on a solid commercial foundation.

As well as teaching students at Glion Institute of Higher Education, my role as a hotel consultant is about teaching the commercial journey to owners and operators who are either independent or combined in small groups, and therefore don’t have the in-house commercial firepower of a Marriott or an InterContinental.

This journey has three stages: Performance, Process, and People.

STAGE 1: PERFORMANCE I always say to hoteliers that you cannot build your hotel without solid foundations; so equally you cannot have a good commercial plan without first establishing the foundation to work from.

To begin with, it’s important to look in detail at the current situation, by carrying out a commercial audit. For example, which segment or segments are you operating in?

Where does your business come from channel-wise? Who are your competitors and what do they do? It’s absolutely crucial for a hotel to establish where it is today before it can look at where it wants to be tomorrow.

Once that’s done, we can start to determine our objectives, going through the metrics to come up with realistic, quantified financial objectives, ideally for three to five years ahead.

And, of course, once the objectives are agreed we must work out a strategy to achieve them. How are we going to boost revenues from, say, £13 million to £15 million in this first year? Here we talk about segmentation, which is all-important but an aspect a lot of smaller hoteliers simply don’t think about.

As a first step, I check if they are using the USALI system, which is the universal accounting system for the lodging industry. If they don’t have USALI installed, they’ll have little idea how to segment their business, so this is a prerequisite for them to invest in if they wish to implement a coherent segmentation strategy.

There are other components to the commercial strategy, including geo-sourcing your clientele and client profiling, but for this article I will look more deeply at channels, as this is very often a major source of conflict with my clients. Why? Because many have given over a high proportion of their bookings to the OTAs, at the expense of direct bookings. Too many independent hotels also overlook the global distribution systems that allow hundreds of thousands of travel agents across the world to see their property.

Here I will generally recommend that they use a third party channel manager who can plug them into these global systems at a reasonably economical cost – far less than they could achieve trying to do so as an individual hotel. For some properties, the immediate uptick in business can be almost miraculous. I’ve been working with a hotel in Montenegro which did this and suddenly they were getting bookings from Australia, South Korea, purely from being visible in these markets.

Next, we’ll look at target markets, and in particular strategies around market development and market penetration. These conversations revolve around extracting more from certain markets by doing X, Y and Z; and also developing new markets by doing A, B and C. This takes us neatly on to talking about tactical promotions, which, as I mentioned before, is the area that tends to excite hoteliers the most. The difference now, however, is that we’ve put in place all the necessary strategic elements before starting the promotions, so they can be more coherent and cost-effective. And cost is the biggest issue here: it’s absolutely essential to keep control of costs in areas like promotions to have any chance of transforming the target revenue uptick into enhanced profitability.

I could write an entire article about digital v offline promotions, retargeting, SEO, social media, and so on. But suffice to say that everything you do to expose your hotel to a wider audience will cost money. It’s a natural expense of doing business, just like laundry, fresh flowers, and cleaning supplies. I insist that hoteliers create a cost centre for promotion, with a percentage figure, and stick to it. It’s the only way to avoid those costs running out of control.

Another element to consider with promotions is timing. Very often things get done on the spur of a moment, even down to reacting to low occupancy the following week. It’s simply too short notice, and the money will invariably be wasted. I recommend getting a proper promotions calendar written down and employing a professional salesperson (directly or indirectly) to look after it.

That need for relevant expertise is true when looking at human resources more generally, and it’s a perennial problem for a small independent business like a hotel. Often I will encourage hotels to employ external consultants based in their key target markets, as this is the only way the property can present a consistent face to that market and avoid being forgotten about.The final two elements of this first phase are measurement and tech stack. Measurement of commercial strategies is something even some of the ‘majors’ don’t do that extensively, so you can imagine it’s a very neglected area among small independent hoteliers. And with technology I have some of my most difficult conversations, because for many smaller properties there simply isn’t the money available to invest in suitable technology such as modern property management systems which are critical for the future health of the business. It is a classic ‘catch-22’ situation.

STAGE 2: PROCESS The second key area of a successful commercial strategy is process. And for the first step of this we must look at business on the books – three, six, nine, 12 months ahead. It’s quite extraordinary how often this is overlooked, and a hotelier will come to me in April and say “business is looking terrible in May”. Too late! A hotel needs to be forecasting this problem three months in advance, and then its digital marketing specialists have the time to try and do something about it.

As well as looking inwards at its own commercial performance, a hotel must also look outwards at its competitor set. Again, this is something few hoteliers make sufficient time for. Worse still is when a client will say to me they have no competition. There’s not a hotel out there which doesn’t have competition in some form or other. The hotel next door may not be direct competition, but the resort 20 kilometres down the road is, and you need to know what the hotels there are doing in terms of average rates, promotions, etc.

Hotels have to pay to access competitive data, of course, but many are truly amazed at the level of detailed data they can access when I show them. And it’s essential data, too: if your hotel sits consistently at the bottom of its competitor set for average rates, you need to know so you can do something about it.

Alongside your competitors, you must also observe your customer set. And by this, I mean primarily corporate customers. So many hotels let corporate customers walk away without even attempting to find out why.

Commercially, it’s your responsibility to find this out, as a first step to rectifying whatever it was that caused them to head for the exit in the first place.

For the larger multinational customers, like the big banks, everything tends to be handled centrally, so you must have a sales channel to head office, or you will be overlooked. We’re also increasingly in a world where ESG (Environment, Sustainability & Governance) performance is being measured by stakeholders, and so request for proposals will frequently contain questions about a hotel’s environmental credentials. If you can’t answer that question appropriately, you are off the list.

STAGE 3: PEOPLE The final links in the chain are the hotel’s people. Here I have some of my most difficult conversations with clients, because often they balk at paying for qualified professionals like salespeople. I’ve already touched on the need to have a sales presence in key target markets, but that presence comes at a price.

Often, the conversation comes down to “do you have the right organisational structure, and in particular, do you have the right people doing the right things at the right time and in the right place?”

I sit down with clients and look at their structure in detail, as well as at the individuals themselves, to ensure they have the skills to carry out what will be asked of them. Top down communication is also critical: everybody involved in driving revenue needs to be fully in the picture about the commercial strategy and working in lockstep towards its objectives.

It sounds simple, and indeed a lot of commercial strategy is fundamentally common sense. There’s a science to revenue management and channel management, and to crafting a digital campaign, but the secret to success is following a logical flow and having the right people in place – whether internally or via external consultancies – to carry out the plan.

Do it right, and the financial rewards can be spectacular.

Glenn Carroll is a Faculty member at Glion Institute of Higher Education. At Glion London, he teaches ‘People Management in a Global Environment’ and ‘Mergers and Acquisitions’ to Master’s students and ‘Human Resources Talent Management’ and ‘Business Development Strategies’ to Bachelor students. Glenn was formerly Vice President Commercial Europe for InterContinental Hotels Group before establishing his own independent consultancy to advise hoteliers across the world on maximising commercial performance.

The Global Gin Industry Comes Together For The Gin Guild’s Spring Installation

Gin distillers and industry professionals from around the world came together at the London Guildhall for the Gin Guild’s Annual Gin Industry Dinner and Spring Installation.

The evening, celebrating twelve years since the Gin Guild’s foundation, began with a formal installation of new members representing global distillers from four continents including Japan, the USA, Scotland, Wales, Netherlands, France, Sweden, Italy and the first member from Brazil.

New gin brands swearing the oath of gin included Katherine Jenkins’s Welsh Cygnet Gin, US-based Alpine Distilling, Audemus Spirits from Cognac, British brands Hepple, Tipplemill Thirlings from Ad Gefrin and Japanese craft gin Amrta.

With the Spring 2024 Installation taking membership from distillers and industry professionals to 526, the Gin Guild also welcomed British Consul General and author Ameer Kotecha and hospitality industry legend Peter Dorelli to its industry affiliation.

Following the installation, guests for the Annual Gin Industry Dinner included representatives from more than 60 gin brands and guests including the Gin Guild’s inaugural member, John Burke and Grand Rectifier Desmond Payne MBE. The event also showcased gins from across the membership, drawn from the historic

Guild Bar. Gin Guild Director General Pal Gleed commented, “The growth, quality and innovation we are seeing in the gin industry shows no sign of slowing down, and it is exciting to see new members joining from across the world. As always, this annual event makes for exciting conversations around what we’ll see from distillers in the next year.”

After dinner speaker Jane Peyton, Principal of The School of Booze and author of The Philosophy of Gin and The Philosophy of Cocktails said, “ I had the distinctly enjoyable experience of attending the Gin Guild’s annual dinner, and if any proof were needed on the dynamic global nature of gin, that was it, with gin makers present from dozens of countries.”

Alex Watson, co-founder of Renais Gin was installed as the Gin Guild’s 500th member. He said, “It is a privilege to join the Gin Guild and be in the room with such a supportive community representing distillers and gin brands from across the world.”

Ameer Kotecha said, “I was delighted to be presented with my juniper berries and be installed as a member of the Gin Guild. Gin is one of the UK’s finest products and exports and I look forward to continuing to do all I can to champion gin and to help distillers to showcase this great British product all around the world.”

Bureau Service Technology: A Path To Financial Precision For Hospitality Businesses 18

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By Nicoleta Sandu, Bureau Manager at Advantage Utilities (www.advantageutilities.com) In moments of financial difficulty, hospitality businesses would certainly benefit from greater precision within their budgets.

UKHospitality has even claimed we are living through a ‘cost of doing business crisis’, as a result of sky-high energy costs and inflation. Sadly, as many as 70% of the UK’s independent hotels are estimated to have closed since the pandemic, while restaurant closures also hit an all-time quarterly high in Q4 2023, according to data obtained by Price Bailey. Ensuring that budgets are as accurate as possible can make a big difference to businesses in precarious financial circumstances. So how can independent hotels, pubs and restaurants use technology to achieve financial precision? This is where a bureau service comes in.

Enabling hospitality managers to gain around-the-clock access to their energy and utilities usage data, unhelpful disruption caused by unexpected billing errors could be a thing of the past.

Here are the key reasons for implementing a bureau service for smarter consumption and energy management.

INACCURATE ENERGY BILLING: CONFUSING AND UNRELIABLE Like most businesses, the hospitality sector primarily uses one of the following meters for energy billing Half Hourly (HH) meters or Non Half Hourly (NHH) meters. HH meters automatically send readings to the data collector for billing, while NHH meters rely on the hospitality businesses to provide the readings. From my experience, businesses often fail to submit these readings on a regular basis, resulting in estimated bills.

However, these estimates can often be unreliable. For instance, last year, bill validation by Advantage Utilities revealed that over 60% of NHH meter bills were based on estimates. But even HH meters sometimes get billed by estimates due to miscommunication with data collectors. This is a significant obstacle for hospitality owners striving for financial precision. Estimated bills can lead to unreliability, with businesses overpaying or underpaying for their actual consumption, creating confusion in their consumption patterns and financial records.

What’s more, the accounts payable process only makes this issue more obvious, with about 10% of bills having at least one error, leading to wasted time of accounts payable staff. This inefficiency has meant that 25% of time is being spent on handling exceptions within the invoicing process. Fortunately, adopting bureau service technology allows hotels in particular to gain control over these challenges and minimise errors.

A HOLISTIC VIEW OF BUSINESS PORTFOLIOS Beyond important financial gains, hospitality businesses can also gain important insight into their consumption history, payments history and also carbon calculations for their electricity and gas usage. Ever-increasing

ESG reporting requirements also add additional pressure for hotels and restaurants to understand what they are responsible for within their operations and supply chain. This is where a bureau service is once again crucial, including aspects such as energy usage, waste, water and the fuels used within an organisation - even down to vehicle usage.

Think of a good movie that you recently watched. Before that movie was filmed and released, there must have been a good script. There was a sense of what message the writers wanted to get across and of the direction of the story. That's why having a monthly report pack is essential to enabling a holistic view of a business’ portfolio, of their consumption, their payments and their carbon emissions.

RECLAIMING OVERPAYMENT THROUGH BETTER INSIGHT Identifying and fixing any discrepancies found during the bill validation process is a time-consuming task.

Fortunately, a bureau service enables hospitality businesses to efficiently understand their contracts, automatically highlighting any errors between contracted rates, taxes or levies. For the hospitality sector, electricity, gas and waste are all likely to be notable expenditures, but where one hotel uses more gas or produces larger quantities of waste, a bureau service can be tailored so that greater insight is given to these variables - exploring all opportunities to reclaim costs. After errors have been identified, the bureau service provider then steps in to liaise with the business’ suppliers to confirm these, reclaiming incorrect charges where overpayment has been made.

Bureau services have already enabled numerous businesses to reclaim overpayments. Since the start of 2024, Advantage Utilities has discovered £54,000 in overcharges and have already recovered more than £18,000 of this. We will continue to recover these overcharges until this entire amount has been recovered.

A BETTER APPROACH GOING FORWARDS With most bureau services providing a monthly report pack containing key information on the business decision-making process, this helps to develop a better approach for energy and utilities management in the future. For example, a bureau service can monitor kVA (kilo-volt-amperes) consumption versus the kVA set for each meter within a business - this is used to determine energy use. Any discrepancy between the two readings means an inaccurate bill will follow, whether that’s one that’s too high, or too low. A bureau service can help to eliminate this issue by giving hospitality businesses the tools they need to view their historical consumption, in addition to setting up a new agreed kVA depending on whether they consume more or less than their set kVA consumption - saving money in the process.

To summarise, hospitality businesses stand to significantly benefit from implementing a bureau service that navigates energy billing inaccuracies with greater efficiency. By identifying errors automatically, hotels, restaurants and pubs can not only reclaim costs where overpayments happen, but this also frees up time and gives greater confidence to future bills received. Coupled with monthly reporting, key decision-makers within each hospitality business now have a path available to them that enables a more reliable decision-making process. At such a difficult moment for the hospitality sector, this technology should not go unnoticed.

Winterhalter Gets Ready For The Top Ten Countdown To The 2024 KP Of The Year 2024 sees Winterhalter celebrate the 10th Kitchen Porter of the Year competition, which aims to recognise the amazing work so many kitchen porters do to keep the UK’s foodservice industry in peak condition.

Since it was first held in 2013 KPOTY has become one of the biggest and most prestigious awards in the industry, and has been praised for its focus on the vital role kitchen porters play in catering and foodservice. In many businesses KPs are the secret weapons of the kitchen, going above and beyond their standard duties to keep them running smoothly. For many of the biggest names in the industry the experience they gained during their time as KPs served as the foundation to their future career.

Over seven hundred nominations have been made over the previous nine competitions, representing all sectors of foodservice, including the UK’s best hotels and restaurants, pubs bars and clubs, and institutional and contract caterers, demonstrating the importance of KPs throughout the industry.

“When we first came up with the idea for KP of the Year we had no idea that it would get the response it did,” says Stephen Kinkead, Winterhalter UK’s managing director. “It’s all about putting KPs and the work they do in the spotlight. It’s hum-

bling to read the nominations – learning about the dedication and effort so many of them bring to their jobs is always inspiring.”

The KP of the Year 2024 will be awarded the prestigious KPOTY trophy, as well as £1000 in vouchers and a celebratory meal for friends and family in a casual dining restaurant of their choice.

Furthermore, the winning KP’s employer will get a piece of Winterhalter equipment worth up to £10,000.

Along with this, three highly commended KPs will receive vouchers to hospitality experiences, and every nominee will get a bespoke KP of the Year apron designed

by Oliver Hardy.

“Over the years we’ve received nominations from a hugely diverse range of businesses,” says Stephen. “For our tenth competition we’re looking forward to discovering more of the industry’s exceptional kitchen heroes!”

Nominations are open until the 30th of August. More information about the competition and previous winners, along with a link to the nomination form, can be found at www.kpoftheyear.com.

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

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

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

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

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

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

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

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Rooftop Solar: What Are the Economic, Environmental and Operational Benefits for Hospitality Businesses?

By Jamie Shaw, MD of energy generation specialist, Shawton Energy (www.shawtonenergy.co.uk) The UK’s hospitality sector has faced many challenges in recent years – increasing food and drink prices, rising inflation, and high energy and utility costs being a few of the concerns keeping managers and owners up at night.

With research finding that in 2022-23, the average energy bill for hotels, pubs and restaurants had increased by around 81% – and were three times higher than in 2021 – it’s unsurprising that just under a third of businesses in the sector were optimistic about the future.

Energy was also cited as the biggest worry, with 86% of respondents ‘concerned’ or ‘very concerned’ about energy costs.

And while, in 2024, inflation may be slowing, the uncertain cocktail of corporate challenges remains.

In recent times, trade bodies have been calling upon the Government to urge energy suppliers to offer fair rates, but is this really a long-term solution?

And with businesses’ annual energy costs coming in at over £1.3bn, this also results in carbon emissions in excess of 8 million tonnes per year.

The truth is that energy is a significant part of any company’s carbon footprint – and all businesses are expected to play a role in moving towards Net Zero by 2050.

And with 73% of travellers more likely to choose accommodation if it has implemented sustainability practices, it’s never been more important for the industry to listen.

Customer attitudes, experience and expectations will drive the future of the sector, and if consumers are being more selective over where they stay, businesses need to be aligned or risk getting left behind – both financially and reputationally.

There is also more supply chain pressure than ever before.

As more organisations look to decrease their value chain emissions, and reduce their environmental footprint, Scope 3 Emissions will continue to become a bigger topic for hospitality companies.

HOTEL BRAND CHAMPIONING SOLAR ENERGY

RESILIENCE OF SUPPLY IS KEY

One business leading the way is Dakota Hotels, as the brand has installed rooftop solar at its Edinburgh, Motherwell and Manchester sites.

Energy prices can decrease and stabilise, but markets will always be volatile, so there’s no guarantee they will stay this way.

In Manchester, the brand was looking to reduce its environmental impact and operational costs, while maintaining uninterrupted service for guests.

But this doesn’t give peace of mind to the sector’s decision-makers when it comes to long-term financial, environmental, operational, and social stability and planning.

Another key driver was the business having noticed an upward trend in consumers looking for greener places to stay.

This is one of the reasons why on-site renewable energy solutions are gaining such momentum in the hospitality conversation.

Dakota, therefore, wanted to cement its position as a forward-looking, sustainable hotel brand. A rooftop solar PV system was installed, as a result.

Rooftop solar panels can reduce a business’s bills by up to 30%, as well as allowing for less demand and reliance upon the National Grid – and the price variability linked to this energy supply.

This now means the Manchester hotel can generate 59,317kWh of clean green energy annually, which is projected to save £17,795.10 on its electricity bills in its first year.

The results are energy independence and a future-proofed supply – achieved via an installation in an otherwise redundant, and non-profit-generating space.

As reducing its carbon footprint was also important, the business is also pleased to be saving 11,848kg of carbon emissions per annum.

It also helps to avoid situations like what happened a couple of years ago when, as energy prices soared, many businesses were forced into long-term fixed-rate contracts.

Dakota’s total carbon savings across all three hotels is now over 84 tonnes.

THE FUTURE OF SOLAR IN HOSPITALITY

Of these hospitality companies, research uncovered that 46% declared they felt their business was at risk of failure over the next 12 months – with 92% mentioning energy prices as a significant contributor to this.

On-site renewable energy solutions – such as rooftop solar and solar carports – put hospitality businesses back in the driving seat when it comes to their energy expenditure and decarbonisation objectives.

With high footfall and round-the-clock services, energy is vital for the sector’s operations. But energy itself is not the problem, rather how and where this energy is generated.

There are also fully funded options – Power Purchase Agreements – available out there, that don’t require capital outlay or ongoing operational expenditure, so don’t put pressure on already squeezed hospitality budgets.

THE ENVIRONMENT, NET ZERO AND CONSUMER ATTITUDES The UK’s hospitality sector is responsible for up to 15% of the UK’s greenhouse gas emissions.

And with collaboration, innovation, and a little help from the sun, the future of the hospitality sector can be very bright indeed.

Hot Off The Press: New Jangro Catering & Hospitality Catalogue Jangro, the largest network of independent janitorial distributors in the UK and Ireland, is proud to present its new Catering & Hospitality Supplies 2024/25 catalogue. Boasting a fresh new look, the latest edition is the ultimate caterer’s companion, offering a wide range of quality brands and choice at competitive prices.

Enabling establishments to keep up to date with trends, the catalogue offers all the equipment and supplies required to stir up positive customer experiences.

From front of house to back of house, casual to fine dining, the latest crockery and table presentations to environmentally friendly catering disposables, Jangro’s new Catering & Hospitality 2024/25 catalogue has it all.

Jangro is committed to becoming a more sustainable business and helping its customers reach their own green goals. This new edition, therefore, offers a plethora of eco-conscious products, from food packaging containers, which are recyclable, compostable, and fully bio-degradable, to Jangro’s awardwinning and innovative ntrl range of vegan cleaning solutions.

The ntrl portfolio comprises 13 products ideal for cleaning surfaces in a variety of environments, from kitchens through to washrooms. Registered with The Vegan Society’s Vegan Trademark, all formulas are 100% biodegradable, contain zero petrochemicals, and can reduce the product’s carbon footprint by up to 85%.

Jo Gilliard, CEO of Jangro, comments, ‘For catering

and hospitality businesses, creating a great impression is as crucial as the gastronomic delights served.

Front of house presentation sets the stage for the customer’s entire experience, whilst back of house provides the foundation. What’s more, today’s consumers seek establishments that resonate with their values, particularly in terms of environmental practices.

‘Providing an exceptional customer experience, making sustainable choices, whilst also balancing a budget is a delicate juggle – our new Catering & Hospitality Supplies 2024/25 catalogue has been curated to help businesses strike this balance.’

The catalogue features all the essentials required for catering, leisure and hospitality businesses – including kitchen hygiene, utensils and equipment, cleaning chemicals, tableware and glassware, washroom supplies, work wear, janitorial and waste management.

For more information, or to order a free copy visit www.Jangro.net or call 01204 795 955.

Hospitality Insolvencies Fall But Operators Aren’t In The Clear Yet

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Recent company insolvency statistics show accommodation and food service insolvencies decreased by 17% in March 2024 (to 280, from 338 in February) and were also down 17% from March 2023 (339).

and inflation both expected to fall, which should ease cost pressures on businesses and put more money in consumers’ pockets.”

Saxon Moseley, head of leisure and hospitality at RSM UK, comments:

“Despite these positive indicators and the likely boon of the European football championships, the trading environment remains turbulent and continued cost pressures continue to plague the industry. With many businesses operating with less than three months of working capital, it is essential that management teams focus on delivering lean operations, while optimising the experience to attract discerning customers.”

“The hospitality industry has been in the doldrums since 2022, primarily driven by soaring overheads and reduced demand. Last month’s dip in company failures shows the tide may be turning as consumer confidence returns. This brings hope that the second half of the year will show a continued improvement, with interest rates

Gordon Thomson, restructuring partner at RSM UK, added:

Great Taste Market Producers Coming to the Source Trade Show in Exeter The Source trade show is going to have even more on the menu in 2025!

The show’s organisers, Hale Events, are delighted to announce that The Guild of Fine Food will be bringing a Great Taste Market to the show for the very first time.

Great Taste is the world's largest food and drink accreditation scheme, where every product is judged on taste alone, and the Great Taste Markets showcase a curated selection of the award-winning products, and their producers, at some of the best shows and events across the country. From sumptuous savoury foods to exquisite confectioneries and impressive drinks, the markets promise an extraordinary, flavour-filled experience for visitors.

"We are thrilled to extend our long-term working relationship with the Guild of Fine Food. Mike Anderson, Hale Events MD commented. "The Source trade show will be complemented by the inclusion of a Great Taste Market at the show next February. All the award-winning producers and their wonderful produce will enhance attendance for show visitors."

Sally Coley, Sales Director at the Guild of Fine Food said: “A respected seal of approval, Great Taste awards are sought out by buyers and retailers across the industry. Great Taste markets are a brilliant opportunity to meet producers showcasing their award-winning products and discover the stories behind them, we’re delighted to be bringing the Great Taste Market to The Source trade show for the first time in 2025.”

Food buyers from retail and hospitality businesses of all sizes are invited to the show, to experience a wide range of award-winning artisan food and drink products. There will be more than 200 exhibitors of food, drink, equipment, and business services showcasing their offerings at the show in February.

The Source trade show takes place on Tuesday 4th and Wednesday 5th February 2025, at Westpoint, near Exeter. For more information about the show, please visit thesourcetradeshow.co.uk or call 01934 733433. For more information about Great Taste Markets and the Guild of Fine Food, visit gff.co.uk

New 'Seafood Boil' Concept Comes to Birmingham as Seafood City Opens this Summer can enjoy seafood in an unpretentious way. The idea is to bring friends, families and seafood lovers together to enjoy the riches of the sea in the simplest way possible.

This June, the brains behind independently owned Vietnamese Street Kitchen are expanding with the launch of an exciting new seafood boil concept called Seafood City in the Arcadian, creating 22 full and parttime jobs.

“The seafood boil is a wonderful way to enhance individual flavours and textures. Our concept is simple, you can boil your choice of seafood, pairing it with our signature sauce, garlic butter or our XXL sauce for those who like it hot!

The 1700 square foot venue is in the unit once occupied by Rozu and will seat 99 people inside with a cocktail bar as the centrepiece, plus outdoor seating for lazy days in the sun, sipping cocktails.

"Not only that, but you can mix it up and grill and fry your favourite seafood too.

The concept takes inspiration from the original southern ‘seafood boil’ made famous in Louisiana in the USA’s Deep South, which uses a traditional cooking method to lock in the taste of the sea. Since then, the cooking style has been adopted by the Vietnamese community and emboldened with new flavours that has taken London by storm and is set to be the next foodie Tik Tok sensation in the Midlands.

General Manager, Oliver Ngo, is expecting the ‘get down and dirty’ concept to be trending here in Birmingham in the not-so-distant future.

He said: “It’s all about diving right in, putting your bib aprons on and getting your hands messy so that you

"Our signature lobster rolls and crab and prawn burger with a side of seasoned fries are a must-try. We will have you hooked in no time!”

The brand concept and interior design by Faber is an explosion of neon colour and bright lights and will be just as bold as the menu.

Inspired by the energy and visual excitement of Asian cities, the designers coined the term ‘retro-futurism’ think K-Pop meets Tokyo - a bold and colourful identity inspired by Japanese typography - and a hidden mascot, Larry the Lobster - spot him if you can!

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

We have recently taken steps to enhance our spare parts business by launching a Web-Store for 4/7 access to our extensive spare parts list.

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

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

www.porkkawebshop.co.uk

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

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

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The King Supports Pub is the Hub with Donation to Support Pubs, Publicans and Rural Communities Pub is The Hub has welcomed a donation from His Majesty The King to help independent publicans support local services and activities for communities in rural areas.

next three years.

The donation will help the Community Services Fund which advises publicans to diversify their services. This can be anything from supporting a rural pub to opening a local community café, an allotment, a play area, library or village store.

The King for this donation and all the support for Pub is The Hub since its

Pub is The Hub chief executive John Longden said: “We would like to thank formation. The King has always been a supporter of the local role of the British pub.”

Pub is The Hub was founded by His Majesty The King, when he was The Prince of Wales in 2001. Over the past 23 years Pub is The Hub has been able to help hundreds of pubs to diversify, with many receiving both advisory and financial support through its Community Services Fund.

communities that would benefit from the help and support from Pub is The

Pub is The Hub’s future vision is to help 1,000 more pubs diversify over the

and being part of the glue that binds local areas together.”

He added: “We know there are still many more pubs, publicans and rural Hub. Pubs and publicans are vital to rural communities adding real social value

Urban Pubs & Bars Celebrate 10th Birthday Anniversary With Drinks At 2014 Londonnpub and dining group Urban Pubs & Bars will celebrate their tenth anniversary with drinks at 2014 prices.

The leisure group, which operates 42 pubs bars and restaurants and employs over 1,000 people is the biggest independent pub group in London.

running the venue like they own it which ensures individual pubs are loved by customers and never feel like faceless pub chains. We raise a glass, at 2014 prices, to the the next decade of success.”

Urban Pubs & Bars’ first site The Whippet in Kensal Rise opened in May 2014.

The company has achieved massive success despite once-in-a-generation challenges of COVID and the cost of living crisis by focussing on the needs of local communities.

The group is a London focused business that has grown gradually over the last ten years to become a big success story. Even when the world struggled through COVID, UPB added 13 former Barworks sites.

Earlier this year Urban Pubs & Bars (UPB) announced group EBITDA of £6.4m for the financial year-ended April 30, 2023, an improvement of 11 per cent versus the prior year.

Chris Hill joined UPB as Managing Director in May 2023 to help spearhead the future growth of the fast expanding business and oversee new acquisitions.

The group of ever expanding pubs and restaurants saw like-for-like sales increase by 17 per cent and turnover increased by almost 60 per cent to £52.2m.

To celebrate the company’s milestone success on Wednesday, May 22, drinks will be slashed to prices from ten years ago, approximately half price. All sites will also be throwing all day parties with music, fashion and games from 2014 as they raise a glass to its 10th birthday.

UPB is a London pub, bar and restaurant operator founded by Malc Heap and Nick Pring and backed by Davidson Kempner and Global Mutual.

Founder, Malc Heap said: “We are so proud of the incredible success of Urban Pubs and Bars. It is a real London success story and has been driven by focussing on the needs of local consumers.

“Customers returned to the company’s pubs quickly following COVID and the ensuing cost of living crisis because these pubs cater to their local communities.

“UPB is the biggest independent pub company in London, each site has an empowered management team

Chris said: “The past ten years for Urban Pubs and Bars have seen exceptional growth. The estate has doubled in size since COVID and as we now look to the future we want to double again over the next 4-5 years. We have built a great team so that we are able to move quickly to open new sites as soon as they become available.”

The company’s portfolio also includes city bars and a group of premium tapas bars.

The business has grown to 42 sites with lots of openings planned for this year. The company recently opened The Red Setter taking over the former All Bar One in Northcote Road Battersea and has big plans to open up to ten sites across London this year.

In the last year, the business also successfully opened three other new sites including The Victory at Waterloo Station, The Railway in Putney and The Junction in Islington, with trading exceeding expectations.

The UP&B Group, includes flagship pubs Nest, Bishopsgate, The Wheatsheaf, Tooting and The Gatehouse, Highgate, predicts further growth despite economic forecasts, transport strikes and the general state of the UK economy.

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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Issue 214

The Cotswold Cycle Challenge Returns Raising Over £20,000 For Hospitality Action The Cotswold Cycle Challenge returned last week, with 99 intrepid riders raising over £20,000 for the hospitality industry’s safety net charity, Hospitality Action.

The highly anticipated return of the Cotswold Cycle Challenge marked a triumphant comeback after a five-year hiatus. The event, hosted by Calcot & Spa, brought together riders from every corner of the hospitality industry including teams from Expedia, Houston & Hawkes, Hatch Mansfield, Hand Picked Hotel and celebrity chef Phil Howard.

Against the breathtaking backdrop of the Cotswold countryside and passing iconic landmarks such as The Castle Inn at Castle Combe, Whatley Manor, The Pig and the Village Hall in Barnsley, participants embarked on a series of exhilarating rides tailored to different skill levels. With routes ranging from 20 to 100 miles, each offered something for everyone, with novices to seasoned cyclists eager to push their limits.

resilience and solidarity of the hospitality community. Through their collective efforts, riders not only conquered personal goals but also made a tangible difference in the lives of those who have fallen on hard times within the industry.

Richard Ball, Executive Chairman, The Calcot Collection said: “What made this event truly special was the sense of camaraderie and support among all the riders. Regardless of ability, everyone shared the same goal of raising funds and awareness for a charity that’s close to all our hearts. Calcot & Spa was thrilled to play a part in bringing back this iconic and much-loved Hospitality Action challenge, knowing that every pedal stroke was making a difference to the lives of our fellow hospitality workers across the UK.” Chief Executive of Hospitality Action, Mark Lewis, said: “We’re delighted to see this fantastic event return to our calendar with so many industry leaders taking part, testament to the industrywide unity to support those in need.

As dawn broke, participants set off under clear skies with spirPhotographer: Ben & Terry’s images © “This year so far, we have seen a record numbers of requests its lifted by the promise of adventure, sumptuous feeding stafor support from those facing challenging times in the hospitality tions enroute and a shared mission to support industry peers.

Navigating the undulating terrain of the Cotswold hills, cyclists pushed themselves to reach the finish line with industry, with the majority citing debt and financial hardship as the biggest trigger of anxiety. Events like this enable us to continue to put an arm around our colleagues, and we send huge heartfelt thanks to all of those the promise of a rewarding BBQ and glass of chilled Champagne Taittinger at Calcot & Spa. who took part, donated and supported this incredibly rewarding challenge.”

Beyond the physical exertion and scenic vistas, the Cotswold Cycle Challenge was testament to the

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

New Landlady Aims To Make Black Lion A Roaring Success In Wrexham 28

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Issue 214

A brewery and pub retailer with establishments across North Wales and Cheshire has appointed an experienced new landlady to run one of its establishments at Bersham, Wrexham.

New tenant Lucy Gregson will run The Black Lion Inn for Salford-based pub retailer and brewery, Hydes. The pub has been in Hydes tenanted estate for more than 12 years.

A friendly and familiar face to regulars and passing customers, Lucy has worked behind the bar of The Black Lion for over three years and has more than seven years of pub hospitality experience.

“The location of the pub means we get lots of passing customers with walkers and tourists, so I’m looking forward to providing an equally warm welcome to regular and non-regular guests. This, coupled with the recent investment from Hydes in the pub refurbishment, will ensure our customers experience an enjoyable and memorable visit. The new look inside and outside of the pub has given The Black Lion a new lease of life making it the ideal destination for a quality pint and I’m determined to build on this momentum.”

A current ongoing fundraiser being staged by the pub is in support of bar team

Hydes refurbished The Black Lion Inn earlier this year, with a complete interior redecoration including a new sports room with pool table. The exterior of the pub also received a complete makeover with a redesign and new garden furniture in place in time for the busy spring and summer seasons.

member Melissa Tincello who is climbing Morocco’s highest peak, Mount Toubkal, in

Lucy, commented: “I know Bersham and the surrounding areas very well so the chance to run The Black Lion is a major opportunity for me. Having been behind the bar here for a few years already, I’ve got a good understanding of what works well and I have lots of new, fresh ideas that I’m starting to implement, with the full support of Hydes who have been great and backed me all the way.

I’ve already enjoyed a number of professional courses that Hydes offer which has been great for building my confidence and boosting my hospitality and bar trade knowledge.

hard-working and has got off to a flying start at The Black Lion following several

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%) *.

aid of homeless charity, Crisis. The fundraising target is £4,000.

Managing director of Hydes Brewery, Adam Mayers, said: “Lucy is passionate and years of dedication behind the bar. Her step up to running the pub was a very natural progression, with her experience and commitment standing her in great stead.

Lucy possesses all the key customer service attributes that Hydes looks for in our tenanted establishments. Her existing knowledge of the pub and customers old and new, combined with an eagerness to learn new operational skills will undoubtedly help The Black Lion to go from strength to strength.”

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

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

The Rise of Pub Snacks: 30

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Issue 214

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 214

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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Issue 214

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 38

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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 40

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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

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Kitchen Equipment and Fit-Out

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Blue Seal Fryers and Oil Filtration

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

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

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

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

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

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

Rational iVario by CEE

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

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

Evolution Fryers and Filter Units

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

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

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

• Be ready for your inspections

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

Rational iVario by CEE

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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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

Preventing Dine & Dash with CardsSafe

®

It's a good idea to hold customers' bank cards securely while they run a tab to ensure they don't make off with payment. The hospitality industry has been plagued with dine-and-dash since the cost-of-living crisis. A few bad apples leaving a bar, pub or restaurant without paying can cost the venue hundreds if not thousands of pounds every year.

Too many dine-and-dash cases are being reported, but simple, affordable solutions exist. Hospitality managers shouldn't worry about dine-and-dash. The good news is that CardsSafe is a genuine deterrent for walkouts because the venues securely store cards.

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

Deers Hut pub in Liphook, Hampshire, first came to CardsSafe in 2013 to seek help with a large volume of indoor and outdoor customers' bar tabs. One of the main motivations for utilising CardsSafe was to stay on top of where their customers sat outside. Deborah Steel, the Director, told us, "The CardsSafe system is great for servicing customers who enjoy our outdoor areas."

Over 5,000 venues in the UK use CardsSafe. The system is used by Young's pubs, golf courses, Hilton Hotels, Lord's Cricket Ground, and many independent restaurants and bars in the hospitality industry.

CardsSafe is affordable, too. Each unit, containing ten card drawers, costs just £9.95 per month. So, just one £120* walkout is the cost of a 10-card CardsSafe unit for an entire year. In addition, each hire comes with customer service troubleshooting and free replacement keys, and additional units can be added at any time.

The question is, can you afford not to have CardsSafe as a part of your business?

For more information, please visit www.cardssafe.com or contact the sales team on 0845 500 1040 *Plus a sign-up fee of £39.95 (plus VAT) for new customers.

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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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

Issue 214

CLH Digital

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CLH Digital

Property and Professional

Issue 214

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

!

LD O S

BUTTERLEIGH INN, BUTTERLEIGH, DEVON

D! L SO

SHIP INN, BURCOMBE, WILTSHIRE

PALM BAR, EXMOUTH, DEVON

D! L SO

D! L SO

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

W! NE

PRICE: £35,000

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

FREEHOLD

LEASEHOLD

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

MINEHEAD, SOMERSET

PRICE: £600,000

!

LD O S

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

SOUTH DEVON

FREEHOLD

!

LD O S

NEWTON ABBOT, DEVON

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

LEASEHOLD

REF: 4860

SWAN INN, BAMPTON, DEVON

!

LD O S

PRICE: £69,950

LEASEHOLD

REF: 4344

LIVE & LET LIVE, LANDSCOVE, DEVON

SOLD IN THE FIRST QUARTER OF 2024.

TORQUAY, DEVON

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

DUKE OF LEEDS, LEEDSTOWN, CORNWALL

BOATYARD BAKERY, EXETER, DEVON

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

THINKING OF SELLING? CALL FOR A FREE VALUATION

!

LD O S

OSTLER INN, UFFCULME, DEVON

01392 201262 www.stonesmith.co.uk