CLH Digital - Issue #215

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 215

Solid Drink Sales For May… www.CLHNews.co.uk

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“Roll on the Euros”

Britain’s On-Premise drinks sales nudged just above the levels of 2023 for May, CGA by NIQ’s latest Daily Drinks Tracker revealed, which is good news as we approach a bumper summer of sport.

Average sales were 0.3% ahead of the same period in May 2023—a second successive positive week after bumper growth of 13% previously.

After a tough March and April that brought five weeks of year-on-year declines, it extends a solid start to May for pubs, bars and their suppliers.

Trading fluctuated in line with the temperatures across the week, starting with growth of 13% on Sunday (12 May), when much of Britain enjoyed warm weather.

(Continued on Page 3)

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CLH Digital

Issue 215

Editor's Viewpoint

Welcome to the latest issue of CLH Digital EDITOR'S COMMENT: A GLIMMER OF HOPE AMIDST CHALLENGES

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

Marginal though it is, it's encouraging to see a glimmer of positive news: on-trade sales are marginally up compared to the previous year.

Considering the ongoing cost of living crisis, this uptick is a testament to the resilience and hard work of our sector.

EDITOR

Peter Adams

TELEPHONE:

01202 552333

Tomorrow, June 1st, the Champions League Final at Wembley promises to kick off a bumper summer of sport.

FAX: 01202 552666

www.CLHNews.co.uk

Following closely, the Euros, starting on June 14th, are always a substantial money earner for the on-trade, bringing hopeful anticipation for thriving business in the months ahead.

Yet, even as we look forward to these potential boons, there's an unmistakable silence from our political parties regarding support for the hospitality sector. It's a silence that is as disappointing as it is predictable.

Just last week, we led with the headline "Unlock the Sector's Potential," but it seems our call to action has been met with indifference.

Unless I have missed it, there has not been a single comment from any candidate or party on what they will do to support and help our industry flourish.

A little “digging” revealed that Labour has pledged to replace business rates with a new system of business property taxation which they say “rebalances the burden and levels the playing field between high streets and online giants”. And they have also promised to revamp empty shops, pubs and community space.

@CLHNews CLHNews CLHNews I am particularly horrified to learn that my hometown of Bournemouth is planning to introduce this "levy."

EDITOR

This is a tax on people's leisure, plain and simple. Years ago, I rallied against this same policy when it was introduced in parts of Spain, and my stance has not changed. I am dismayed that elected representatives, both local and central, seem to have a one-size-fits-all solution: tax it!

SALES EXECUTIVES

As we navigate these uncertain times, our sector needs clear, committed support from those in power. It's high time they listened to our calls and took definitive action to unlock the potential of the hospitality industry.

But we need much more, action to reduce the tax burden on our industry, proposUntil then, we will continue to rally, advocate, and hope for a brighter, more supals that give us greater access to workers, and other measures including apprenticeportive future, once again if they want our vote they will have to earn it! ships and training that will support us in creating more jobs and further upskilling the I can always be contacted at edit@catererlicensee.com workforce.”

Once more I would ask you to please follow us on X (Twitter), and encourage as It's also refreshing, however, to see leaders within our industry speak up against the many people you know in the trade to sign up to our digital issue, further details can "doublespeak" surrounding the so-called "visitor levy." Let's call it what it truly is: a be seen at www.catererlicensee.com tax.

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.

Peter Adams David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Solid Drink Sales For May… Issue 215

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“Roll on the Euros”

That was followed by year-on-year drops of between 3% and 10% from Monday to Thursday—the result of both cooler weather and some tough comparative days in 2023. With the sun out again, the week ended with 5% growth on Friday (17 May) and a small dip of 2% on Saturday.

CAUTIOUS CONSUMERS

nations. The final, where England lost to Italy, saw sales soar +131%.

In preparation for a busy summer of sport Marston’s chief executive Justin Platt said: “With a number of ‘must not miss’ major sporting events, our massively upgraded pub gardens and much-loved food menus, we expect our pubs to be very popular this summer.”

Long Alcoholic Drinks (LAD) categories had a second successive strong week, with cider and beer sales up by 8% and 3% respectively.

KEEPING DOORS OPEN

The soft drinks and wine categories were both down by 1% while spirits were down by 9%—an abrupt reversal after their first year-on-year growth for months in the previous week.

“With the Euros fast approaching, for many people there can be no better place to cheer on their team than with a refreshing beer at their local pub.

“While pubs and suppliers won’t be getting too excited by year-on-year growth of 0.3%, it does at least maintain some trading momentum,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland.

“Many consumers are clearly still cautious about their spending, but when the sun shines they remain eager to enjoy drinking out. News this week of further easing in inflation should hopefully improve their confidence, but as ever at this time of year, levels of trading will very much depend on the weather.”

“It’s great news that the government has anticipated the likely interest from pubs to keep their doors open a little longer for the semi-finals and finals during the European Championships.

ROLL ON THE EUROS With the Champions league final tomorrow (Saturday June 1) and the UEFA European Football Championship set to kick off next month data from the Oxford Partnership revealed a “huge cause for optimism” as Europe looks forward to the Euros with Scotland kicking off on the 14th and England on the 16th of June.

Sporting occasions can be major money-spinners for pubs, with the opening weekend of this year’s Six Nations giving a staggering 42% sales boost to sales at Star Pubs as fans flocked to venues watch their team and buy drinks.

The tournament grew beer & cider sales +9.4% with the five “golden” sales days all including the home

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.

“The beer and pub sector is set for a bumper summer of sport, so 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.”

PACKED PUBS UK Hospitality Chief Executive Kate Nicholls said: “Euro 2024 is set to be a huge event for hospitality businesses this summer, as fans pack pubs and bars to cheer on the home nations.

“We support the Home Office extending licensing hours for the semi-finals and final, should we reach that stage of the tournament. Major sporting events provide a huge revenue boost and extended hours are essential to allow venues and fans to take full advantage.”

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Expert Shares 6 Alfresco Tips To Help Your Business Flourish During The Summer 4

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Issue 215

With summer fast approaching and the weather getting warmer, Brits will be excited about the possibility of enjoying alfresco dining at their favourite restaurants and food venues.

“When offering outdoor dining this can be understandably draw concerns for your breakable tableware. Additional dining space will naturally increase the likelihood of potential breakages, especially where glassware is concerned. As such you may want to consider adding polycarbonate or melamine options to your serveware. This should allow your staff to relax when serving outdoor patrons.”

Rachael Kiss from Alliance Online (www.allianceonline.co.uk/disposables.html), one of the largest catering suppliers in the UK, has shared 6 tips for anyone who is interested in providing their customers with alfresco dining this summer.

4. EVENING TEMPERATURE DROP OFF

“Alfresco dining is particularly popular in the summer months when the weather is at its best. However, there are certain things you should be aware of before opening up your business which may historically always have served food indoors to providing alfresco dining.”

“Sometimes during summer despite the improved temperature, the evenings can get chillier and become not as fun to sit out and eat in. This can particularly be the case if the outdoor dining area is open to the wind. To ensure customers and patrons stay warm it may be worth investing in a few patio heaters to keep the warm ambience alight, especially during the early spring and later into autumn.”

1. ENSURE HEALTH AND SAFETY COMPLIANCE IS CONSIDERED AND MET “When considering adding alfresco dining to your venue ensure you have first carried out a health and safety check for the area. This is a must as you will want to review the area for trip hazards, make sure it isn’t blocking any fire exits and that staff still have clear and well defining pathways so as to prevent potential falls and trips.”

2. BE CONSIDERATE OF OTHER PEOPLE AND MAKE SURE TO FOLLOW PARK BYELAWS

5. FOODS THAT WON’T SPOIL IN THE WARM WEATHER “Typically, most menus transfer reasonably well to alfresco dining, but you may want to consider certain aspects due to the warm weather. If you offer complimentary nibbles for patrons ensure that if they are taken outside they are brought back in by the customer once finished as you don’t want items of food open to the elements and potentially spoiling.”

6. KEEP THE BUGS AT BAY, TO AVOID CUSTOMER DISMAY

“Respecting those around you and adhering to local byelaws is crucial when offering outdoor dining. Byelaws are set by your local council and it is important to adhere to all local rules and regulations. General tips include keeping noise levels down and following guidelines regarding alcohol consumption and lighting.

Breaking these rules can see you being served fines by your local authority.”

“When offering alfresco dining you always run the risk of exposing your customers to a flurry of potential winged invaders by way of insects. As such we’d suggest ensuring that there aren’t too many floral displays near the eating area as they naturally will attract and house insects. Equally, it may be pertinent if you find you suffer from enquiring bugs to invest in a bug zapper which can help keep the sixed legged pests at bay.”

3. CONSIDER USING UNBREAKABLE OPTIONS

Alliance Online have released these tips to help Brits safely enjoy alfresco dining this summer and so that any potential fines can be avoided.

Greene King Pub Partners Opens Two More Nest Pubs Greene King Pub Partners, the leased, tenanted and franchise business unit of Greene King, has opened its second and third Nest Pubs.

The Highwood in Solihull and The Wellington in Bebington near Birkenhead both opened on Friday 24th May. Each pub has received a £285,000 investment by Greene King to transform them into Nest Pubs. This has seen each pub receive all new decorations, fixtures and fittings including new bars, seating and more.

Outside, both The Highwood’s and The Wellington’s signage and overall presentation have also been upgraded in line with the Nest Pubs look and feel.

Paul Shakespeare and Hayley Towner will operate The Highwood as franchisees. Previously, Paul worked at The Highwood before working in entertainment as a quiz host and DJ for the last six years.

Michael and Michelle Yates will become the franchisees of The Wellington. Prior to taking on The

Wellington, they operated a pub in nearby Rock Ferry and ran their own business for seven years.

Nest Pubs is the second franchise concept from Greene King Pub Partners, following the success of Hive Pubs, the first franchise concept Greene King launched back in 2021, which now operates in over 50 sites.

Nest Pubs are wet-led pubs predominantly located on busy high streets and in communities, providing great value, an excellent experience and regular sport and entertainment.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “Its brilliant to be opening not just one, but two more Nest Pubs! This brings us up to three Nest Pubs overall in what is quite a short space of time. We are really excited about the potential of Nest Pubs and will continue with more openings in the coming months.

“Alongside Nest Pubs, we are continuing to invest in and grow Hive Pubs as well as support our leased & tenanted Partners with their brilliant pub businesses.”

Top Chefs To Be Honoured At House Of Lords On Election Day Many of the country’s leading chefs have competed in a live cook for one of the hospitality industry’s most prestigious accolades, the Asian Oriental & Chef Awards. The contest was held in the Pillars Restaurant at the University of West London on 19th May – the former alma mater of Home Secretary James Cleverly.

The finalists will be feted at the House of Lords on 4th July, hosted by Lord Kamall in conjunction with the Asian Catering Federation [ACF], who organised the event.

Jiwal Lal, the executive chef of the Michelin-ranked Babur in south London, was declared the overall winner. Runner-up, by one point, was Dev Biswal, owner of The Cook’s Tale in Canterbury.

Third place was shared between Kas & Kin’s Jerome Jorda and Panas Gurka’s Saroj Thapaliya – both in London. The other finalists were Ajay Chaurasia of Bombay Delight; Wimbledon; Rafiqur Raza on Bangor Tandoori in north Wales; Vishal Verma of Mango Lounge in Windsor, Al Amin Ali of Millennium Balti in Leamington Spa and Ameen Ainiyappillai, of Sajee, in Lewisham.

Restaurant consultant Rajesh Suri [ex Tamarind Collection and Grand Trunk Road], who chaired the panel of

judges, described the cooking at this year’s event as, “on a different level compared to previous years with competing chefs raising the bar, showing great technical ability, combing fresh ingredients to create some amazing dishes.”

Contestants were drawn from thousands of public nominations for their favourite chefs, who were then invited to submit recipe details.

These were whittled down to the finalists. The contestants then took part in the cook-off, preparing a starter and main course in an hour.

Marks were awarded for originality and creativity, technical skill, use of fresh local produce of known provenance, presentation and flavour.

“These awards are a motivating factor, encouraging chefs to strive for ever higher culinary standards and for restaurateurs to compete for more discerning customers, on quality – not price”, said ACF Chairman Yawar Khan, who added, “It’s important for curry lovers to support their local establishment, in these straightened times, by nominating them for further accolades.

Spice loving members of the public can nominate their favourites at www.asiancurryawards.com

Putting The Fizz Back Into Foodservice: Soft Drink Sales Hit £3.02bn In 2023 Issue 215

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Despite the cost-of-living crisis continuing to bite, Britvic reports that the eating out market turned over £97.3bn in 2023 – the first time annual sales have exceeded pre-pandemic levels, and an increase of 6% on 20222

are playing an increasingly important role in lunch and snacking occasions outside the home, with nearly half (49%) of food-to-go lunch occasions featuring soft drinks in 2023, and 39% of food-to-go snacking occasions including soft drinks last year.

Britvic’s Soft Drinks Review 2024 highlights that fast food is benefitting from consumers continuing to trade down and operators expanding their estates, whereas casual dining and pubs are being squeezed more than other sectors

He adds “Our report also shines a light on the continued importance on value. With more than a third (38.1%) of people citing good value for money as a motivator for their choice of soft drinks (a rise of 2.1% pts)10 and 13.8% citing special offers or discounts as a motivator (a rise of 1.2% pts),10 we’re seeing operators upping the ante on meal deals and sales events. In order to stand out from the crowd, operators will also need to step up their efforts by investing in building digital loyalty and improving customer experience.”

The latest report reveals opportunities for growth for foodservice outlets through soft drinks, which are punching above their weight in foodservice – with sales growing by 4.0% to hit £3.02bn in 20231 and volumes growing by 0.8% cant opportunities for the sector. Britvic says that foodservice operators can unlock new growth and stand out from the crowd by harnessing the power of soft drinks, a category which has once again demonstrated its resilience and the crucial roles it has to play in driving footfall and sales.

More people are on the move again, fewer people are going out specifically for a treat and more people are choosing venues based on proximity and menu choice. These are just some of the latest consumer trends that are driving the renaissance of the foodservice sector. Britvic’s report indicates that share of eating out that took place in city centre or high street locations grew by 1% pts in 2023,4 reflecting growth in demand from people looking for quick meals, snacks and drinks while they’re out and about. Fast food restaurants are naturally reaping the rewards from consumers continuing to trade down, whereas casual dining and pubs are feeling the pinch more than other sectors.

Despite these challenges, Britvic maintains that foodservice operators can take advantage of these new consumer trends which are fuelling demand for more sophisticated soft drinks.

Overall sales of food and drink through foodservice grew by 6% year-on-year in 2023, but volumes fell by 3.8%.2 Soft drinks, on the other hand, continue to reign supreme within foodservice, with sales growing by 4.0% to hit £3.02bn last year and volumes growing by 0.8%.1 Britvic’s Soft Drinks Review 2024 indicates that part of the reason for the category’s success is down to consumers not being prepared to compromise on quality, despite more than three quarters (76.3%) of people identifying as being value-led.[4] In fact 73% are happy to splash out more for high quality drinks,5 illustrating the sheer scale of opportunity for foodservice operators to trade choices up to more premium drinks.

“Soft drinks are playing a more central role in many operators’ propositions,” explains Dino Labbate, GB commercial director for hospitality at Britvic. “Just look at Itsu with its range of co-branded LA Brewery kombuchas. Not to mention Indian street food operator, Mowgli, which has developed its own range of signature mocktails, lassis and low and no offerings. We’re urging more foodservice operators to follow suit and adapt their approach to selling soft drinks to stay ahead of the curve.”

Britvic’s report highlights several positive trends that will be music to the ears of foodservice operators.

Firstly, daytime dining is on the rise, this presents foodservice operators with opportunities to wow guests with elevated versions of everyday drinks, from coffees to milkshakes and smoothies. Second of all, soft drinks

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Everything Restaurants Need To Know About New Google AI Tools and What They Mean For Your Business Article written by Ciaran Martin, Senior Local SEO Consultant at Add People digital marketing agency (www.addpeople.co.uk) As with all major tech companies in 2024, Google is betting big on generative AI. Their I/O Conference on May 14th revealed a raft of new AI features that will be rolling out over the next year. These new features are already being introduced in the US and won’t be coming to the UK for a while but they will certainly impact how people discover your business online.

62% of people discover restaurants using Google, making it the most popular way for people to find new places to eat. Staying ahead of Google’s updates means you’ll never miss out on potential customers.

• Intimate settings • Restaurants popular for dates These search results included links to such sites as Google Listings, TripAdvisor and TikTok. This is where the strength of brand building comes into force in your online presence.

THE VALUE OF BRAND BUILDING FOR THE FUTURE OF LOCAL SEO As Google creates new ways for people to search and discover their local area or tourist destinations, it highlights how essential brand building is to the success of your restaurant business.

Of course, your restaurant will have a brand that comes across when your guests are sitting at their table and you may also be building your brand through social media but this needs to come through in everything you do.

WHAT ARE THE NEW AI FEATURES COMING SOON TO GOOGLE?

For example, if you’re running a small venue that’s all about creating an intimate environment, you could prioritise creating content that makes you synonymous with date nights in your local area.

The AI features Google has begun to introduce in the US aim to improve how people plan, research and collaborate using the search engine. The tools that are most relevant to restaurant business owners include:

We can’t be sure when these features will go live in the UK but building a brand is a cumulative process. To kick things off, there are a few things to consider for your marketing strategy right now:

MULTIPLE REASONING CAPABILITY This feature steps up Google’s ability to work with complex prompts. One of the examples given at the conference was: “Find the best yoga or pilates studios in Boston and show details on their intro offers and walking time from Beacon Hill.”

Google will then return a list of yoga and pilates studios in the given area. When this is rolled out further, people will be able to search for specific types of restaurants, opening times and locations and be presented with a list from what Google can obtain from your website and listing.

This kind of feature highlights how vital accurate and consistent information is for local businesses. Any changes or updates to your business operations must be made across all your listings and website. Not doing this could mean that Google users can’t find you as easily for relevant queries, possibly leading them to your competitors instead.

PLANNING CAPABILITIES Google is also making it possible for users to request plans and itineraries which are put together using Google search results.

For example, a person could search for a 2-day plan for a birthday weekend including dinner and drinks in central London. Google would then produce an itinerary using relevant venues in the chosen area.

Keywords and phrases like “affordable”, “large groups” and “events” could influence how often your business appears for these kinds of searches.

AI-ORGANISED SEARCH RESULTS This feature will allow Google to group search results into AI-generated categories based on the search query. An example search from the conference was: “Anniversary celebration dinner places Dallas”. Google then presented such categories as: • Anniversary-worthy restaurants

How to prepare your marketing strategy for Google’s AI updates

IDENTIFY YOUR BRAND From the above examples, Google is focusing on long-tail searches that are looking for something more specific. You need to be ready to catch those searches and turn them into customers.

For example, you may know that a lot of your custom comes from dating couples but you’ve never focused on the group in your online content. Creating a blog, page or some social content around this topic can further develop this part of your brand.

If you’re not sure how to break down your audience into more specific categories like this, you could start by reading through your reviews for any regular themes that stand out to you.

MAINTAIN YOUR SOCIAL MEDIA PRESENCE Social media is a powerful tool for restaurateurs so you should already be posting regularly on your social channels but these Google updates make regular posting even more valuable.

Google can use social media posts in its AI results to identify relevance to the search term. Segmenting your audiences into categories and creating regular content for each category will help you get ahead of these updates.

THINK ABOUT YOUR FULL DIGITAL FOOTPRINT Everything about your business online contributes to your brand. Maintaining a consistent message across everything will ensure you miss none of the relevant traffic from Google’s new advanced search features.

Going through your digital footprint, including your reviews and any social posts you’re tagged in can also reveal some interesting information about your brand that you may not have thought of.

THE FUTURE OF SEARCH FOR RESTAURANTS Search is so valuable in securing local customers for restaurants and these new features provide an opportunity for brands to be present for highly relevant searches. In addition to the key technical set-up of your online presence, brand building is going to be more important than ever as Google rolls out these AI-driven tools.

Royal Patronage Of His Majesty King Charles III Retained By The Royal Academy Of Culinary Arts The Royal Academy of Culinary Arts (RACA) has announced that His Majesty, King Charles III, will continue to serve as Patron of The Royal Academy of Culinary Arts (RACA).

The announcement follows a Buckingham Palace review of patronages organised by the royal household and the RACA’s former patron, the Prince of Wales, extending to over 1000 charities and organisations across the United Kingdom.

“His Majesty has maintained a close relationship with the RACA since first becoming our patron in 2013. Royal patronage has helped support RACA’s wider commitment to excellence across the culinary arts, alongside the promotion of hospitality as an aspirational and rewarding career path” said Lisa Jenkins, CEO of RACA.” “Sara Jayne Stanes OBE, RACA’s previous CEO worked with His Majesty on several initiatives prior to her death in 2021 and Brian Tuner CBE, RACA’s honorary president and John Williams John Williams MBE, RACA’s president have attended many events with His Majesty and shared his wealth of knowledge and input into sustainability and harmony projects such as the Mutton Renaissance Campaign funded in 2004.”

The news regarding Patronage from His Majesty King Charles coincides with a new chapter in RACA’s

evolution, with the recent appointment of Adam Byatt, chef patron of Michelin-starred restaurant Trinity and culinary director of Brown’s Hotel, London as the new RACA chairman.

Adam Byatt, said: “Witnessing his Majesty’s desire to support hospitality first hand at a visit to Trinity in 2021, celebrating the reopening of restaurants after lockdown, was one of the most memorable days I have had at Trinity. His kindness and desire to engage with all my team will remain with them forever.

“His Majesty King Charles is an acknowledged champion of sustainability, organic produce, and farming, and like RACA he is also dedicated to helping young people, we are privileged to have him as our Patron”.

Chef Williams who received his MBE from the then Prince of Wales in 2008, added: “Both personally and on behalf of the Royal Academy of Culinary Arts, I am immensely proud; it is a tremendous honour and privilege to serve His Majesty King Charles. His unwavering support since 2013 has been invaluable, and we are honoured to serve under his distinguished patronage.”

Adam Byatt

Byatt, a protégé of Ritz executive chef and Michelin star holder John Williams MBE, took up the role as chair of RACA earlier this month, as John Williams (who held the role of chair for 20 years) steps up into the role of president. Chef Williams takes over from Brian Turner CBE, who has assumed the role of honorary president of the organisation.

SLTA Calls On Government To Admit That New ‘Visitor Levy’ Is A ‘Tax’ On Business Issue 215

The SLTA (Scottish Licensed Trade Association) has said that the Scottish Government should stop calling its forthcoming tourist tax a “visitor levy”, with Colin Wilkinson, the industry group’s managing director, stating: “It’s a tax and not something we support in any way.”

The Visitor Levy (Scotland) Bill, backed by MSPs yesterday, gives councils a new power to introduce a visitor levy that would raise funding for local visitor facilities and services.

While accepting that local authorities will now have the choice to introduce a tourist tax, the SLTA remains sceptical that councils will fully use the extra revenue for its intended purposes. “We have already picked up on some local councillors having the view that this could replace current budget spending,” noted Mr Wilkinson, “so the question remains: will this extra revenue for local councils be truly ringfenced for the purposes it was intend for?

“We already have experience of councils withholding revenue from the liquor licensing regime which was supposed to be cost neutral.

“While there are regulations that allow Scottish Government ministers to intervene when local authorities impose excessive visitor levy charges, and if charges are deemed ‘excessive’ or revenue raised has been misspent, this would be another process to go through for the business community, and no doubt there would

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also be a lengthy arbitration process to resolve matters.”

He added: “Tom Arthur, the Employment and Investment Minister, points out that ‘21 European countries have some kind of visitor levy’. However, he conveniently fails to mention that our European neighbours do not charge 20% vat on accommodation. Now our visitors requiring accommodation, both foreign and domestic, will have a further tax added on to their accommodation bills and, to add insult to injury, VAT will also be added on to the visitor levy, so it’s a ‘tax on a tax’.

“Let’s also not forget it is not just accommodation providers that benefit from tourism – many other sectors also benefit – but it is the hard-pressed accommodation sector that is being targeted with administering this tax. Our concerns are if this ‘visitor levy’ will have a negative impact on Scotland’s competitiveness in attracting tourists once they fully realise that they already pay 20% VAT, plus a tourist tax of perhaps 7%, and VAT on that.”

Mr Wilkinson stressed the need for the new legislation to be flexible for businesses and to ensure that the licensed hospitality sector is involved in all future discussions with local councils intent on introducing a visitor levy.

“We accepted this week’s decision but, in our view, its introduction is yet another burden on a hard-pressed

North West Multiple Operator Adds Third Star Pub To Portfolio North West multiple operator John Lloyd has taken on his third Star Pubs lease, The Wheatsheaf in Leyland, and is undertaking a joint £100,000 revamp of the community wet led pub with Star Pubs.

John has been in the pub industry for 40 years and took on his first Star Pubs lease in 2018, The Plough in Euxton. The Black Bull in Penwortham, a wet led pub, followed in 2021. He has run The Wheatsheaf on a temporary agreement for the last five months prior to taking on the lease. His plans are to add another Star Pubs site to his portfolio by the end of the year and a fifth in 2025.

John says: “All my pubs are different. I take on each pub on its merits. The Black Bull appeals to workers and locals, The Wheatsheaf attracts families at weekends and The Plough has a broad appeal with its beer garden, crazy golf and food.

“Covid was awful for everyone, but it also brought opportunities with pubs coming onto the market. The pub trade was challenging earlier this year, but sales started to grow again in March. It’s going to be a good summer ahead helped by some major sporting events.”

The investment at The Wheatsheaf will see the tired looking pub upgraded inside and out. There will be a lounge, bar area and a new pool room created enabling the pub to build on its strong sports following. All areas including the toilets will be redecorated.

Says Richie Roberts, Star Pubs Business Development Manager: “The muchneeded refurbishment will completely transform The Wheatsheaf taking it to the next level. The introduction of cask ale will attract new customers as John has already established a reputation for good cask ale at his other pub The Black Bull in Penwortham. I wish John, his team, and the customers of The Wheatsheaf a great summer ahead as the pub is reopening during the Euros.”

Issue 215

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Revolution Bars Rejects Nightcap Rescue Proposal Bar operator Nightcap has walked away from a possible rescue deal for rival operator Revolution Bars.

Nightcap said it was “disappointed” its merger proposal was rejected by the larger hospitality chain earlier this week.

Earlier this week Revolution Bars, which also runs the Revolucion de Cuba and Peach Pubs brands, rejected the proposed offer, warning it was “incapable of being delivered”.

In April, Revolution Bars Group announced a plan to restructure its business through an emergency fundraising, with plans to close 18 sites, with the Bournemouth bar closing at the end of April. It also launched a formal sale process as an alternative to the restructuring plan.

Separately from the formal sales process, Nightcap was considering acquiring some or all of Revolution’s sites, subsidiaries, assets or brands.

Revolution had said on Tuesday the non-binding proposal from Nightcap earlier this month did not include the proposed fundraising and would instead require two separate funding rounds from Nightcap.

Nightcap also said its offer did not include a fixed fundraising amount and “at no point did Nightcap receive legal advice to suggest that this non-binding proposal was not capable of being delivered”.

Nightcap, which runs 46 UK bars including the Cocktail Club and Dirty Martini chains, said its move would have seen the proposed £12.5 million fundraising replaced by a merger of the two listed firms.

It then proposed a fresh fundraising as well as the implantation of other parts of Revolution’s restructuring plan.

Nightcap said it also planned to sell Revolution’s Peach Pubs business.

The Sarah Willingham-led business said it will continue to access acquisition opportunities in the hospitality sector.

Nightcap said: “The board also believes that opportunities for further consolidation in the late night sector will continue to arise in the coming year as the sector moves from incremental M&A (merger and acquisition) activity to a fundamental structural transformation as many of the operators in the sector are going through significant change.”

It concluded that there was “significant procedural driven risk and cost associated with the Nightcap proposal over and above the level of risk that applies to the existing plan”.

It added that it remained open to further proposals from Nightcap or other firms.

Revolution Bars operates 58 bars and 22 bars under the Revolution, Revolución de Cuba and Peach Pubs brands.

Pedalling For Pubs Breaches £1m In Fundraising Organisers of the epic charity bike ride, Pedalling for Pubs and UK ride Pedalling 2 Pubs, have announced that thanks to the combined efforts of campaign sponsors, organisers and riders banging the fundraising drum, over £1m has been raised for the Licenced Trade Charity and Only a Pavement Away since the initiatives founding three years ago.

This month, 50 leaders from the hospitality industry took on the Pedalling 2 Pubs challenge for its second year, conquering 230km across North Devon’s rolling hills from the 16th to the 18th of May. Supporting partners and sponsors behind this year’s Pedalling 2 Pubs ride include the BII, Polaris Elements, Greene King, Lucky Saint and Punch Pubs, all helping to add £85k to the fundraising pot, to date.

This incredible figure is the combined total of money raised across all Pedalling for Pubs and Pedalling 2 Pubs, and has already had significant impact on the improving the lives of people facing hardship across the hospitality sector.

Ride founder, Katy Moses, MD of KAM research agency, said: “I could never of imaged the impact this fundraising challenge would have when we started the initiative, it seems inconceivable that we’ve raised over £1M over the last 3 years. I am overwhelmed by the support we have received for the ride from across the sector. To have such momentum behind the initiative really is remarkable, it makes me proud to be part of such an incredible industry who come together year after year to support each other.

The campaign’s debut ride took place in Jordan two years ago, and last year’s hugely successful journey took place in Sri Lanka. This year, 28 riders from across the sector tackled the monumental 400km cycle across rugged terrain in Kenya, from Nairobi to the Masai Mara from the 17th to the 21st of March. The 2024 Pedalling 2 Pubs ride has raised an incredible £320k, thanks to riders, donors, supporting partners and sponsors including KAM, Punch Pubs, Greene King, Avani Solutions, Fleet Street, Lucky Saint and Play it Green.

“Reaching this £1m fundraising milestone is truly amazing, I want to extend my gratitude to all those who have taken part, donated, sponsored and supported our initiative. Together, we really are changing lives.

Here’s to the next million!”

Scaling Customer Value Through Democratised Data Collaboration 10

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By Hugh Stevens, UK MD at LiveRamp (https://liveramp.uk/)

While the UK economy may have escaped recession for now, consumer purchasing power remains constricted. In fact, over half of consumers have reduced non-essential spend in 2024 according to KPMG’s Q1 Consumer Pulse Survey. Unfortunately, whenever consumers’ discretionary spending dips, the restaurant sector is always among the first to take a hit; 72% of those respondents identified eating out as the most common cutback. The result is that those responsible for marketing restaurant chains are under mounting pressure to deliver ROI with their squeezed media budgets.

counted meal in exchange for a consumer’s phone number or email. Restaurants should consider what else they can do here to make their customers want to share their information. In the era of smartphone and Smart TV-enabled deliveries, there’s plenty of opportunity to reach more consumers with better messaging.

A proven way to maintain revenue is to deliver value to a loyal core of customers through personalised and meaningful experiences, before, during, and after their dining experience. In 2024, a key string to any marketer’s bow is the smarter use of data: both the first-party customer data that restaurant businesses have at their fingertips, and other third-party datasets that they can access in collaboration with partners in a privacy-centric way.

THE VALUE OF COLLABORATION

This is, of course, easier said than done. The insight needed to drive these campaigns efficiently is often fragmented across the business, i.e. across online and offline data sources. This includes the valuable first-party data that the restaurants may have accrued in the form of their loyalty schemes, such as what customers like to order, when they prefer to eat, and so on. If this data is unified and made actionable, it can unlock valuable insights that restaurants can use to drive decision-making. Delivering personalised, omnichannel experiences both online and offline that consumers appreciate (and respond to).

Indeed, the marketing opportunities it can create are almost endless. For example, this data can provide insight into the regionality of purchases, whether that’s orders made to specific restaurants in an area, or to particular dishes that are popular in different postcodes. This can be used in tandem with specific campaigns, such as out-of-home or CTV activated in certain postcodes to maximise conversions across geographies.

THE IMPORTANCE OF CUSTOMER DATA Restaurant marketers should explore strategies that will maximise the returns their customers receive in exchange for their first-party data, i.e. the information that the customer has agreed to share with your brand.

Those that can best articulate this value exchange will be the ones most likely to succeed, for example, a dis-

Once a brand has the customer data it needs, making sense of it and, crucially, making it actionable across the enterprise is simple when applying the right solutions. This means using data clean rooms, which allow different data sets, both internal and external, to be compared and analysed in a privacy-sensitive way.

The truth is that no matter how much data you have internally, it’s impossible to have an end-to-end picture of the consumer journey by yourself. With scale being one of the biggest challenges facing advertisers, restaurant marketers may need to collaborate with multiple partners to access a meaningful amount of data to enable true addressability, personalisation, and incrementality.

The good news is that restaurants today have more agency to form meaningful data partnerships. This can be done with a variety of partners across verticals, safely and securely connecting two parties’ first-party data segments to make data-driven decisions. For example, within retail media networks, which are underpinned by data collaboration, restaurant marketers can unite ad exposure data with conversion data. This can then be used to optimise highvalue audience targeting.

There is a danger that, if restaurant marketers don’t embrace and explore the opportunities created by data collaboration, the evolving customer journey could fall beyond their reach. At a time when consumers expect highly relevant and personalised interactions across touchpoints, brands that fail to deliver a holistic, consumer-centric approach to marketing communications will face difficulties in maintaining customer loyalty.

Indeed, during any time of rapid disruption, the customer experience is bound to change just as quickly. Data, however, provides marketers with a layer of protection. With the complete data insights that data collaboration provides, restaurants can learn to predict, manage, and adapt to changes efficiently and improve their bottom line. Used correctly, data has the potential to help keep the diners coming through the doors.

The AVLA Licence – A Legal Requirement When travellers check in at a property, they expect a certain level of comfort and entertainment. Television is indispensable.

While some may argue that TV is dying in the age of streaming and ondemand content, in reality it remains essential, especially in the UK. Television still holds great value for the hospitality industry.

However, with the convenience and benefits of offering television come certain responsibilities, particularly respecting copyright laws. Hoteliers must ensure they have the necessary licences to broadcast content legally.

The AVLA licence enables hotels, aparthotels, B&Bs and similar establishments to legally display in public TV channels containing audiovisual works (films, series, documentaries, cartoons and other TV shows) from AVLA’s extensive repertoire. It covers TVs in bedrooms and in communal areas of the premises (e.g. in a hotel’s restaurant, bar, etc.).

Operating without a licence constitutes a legal infringement of the rights of AVLA’s creatives.

AVLA represents the UK largest and most varied community of audiovisual creators, comprising various categories of rightsholders: producers, authors, performers, directors, and visual artists. The AVLA licence covers an immense catalogue of works and rights not covered by other licensors.

For clarity, the AVLA licence does not replace the licences of other entities, and vice-versa.

Respecting copyright law is crucial not only to avoid legal or reputational risks, but also to support the UK’s world-class creative industries. So, by taking an AVLA licence, hotels are securing legal compliance and demonstrating their commitment to ethical business practices, while also helping to sustain and support the creative individuals and businesses working hard to produce the TV and film content that is so valued by their customers.

To learn more about AVLA and get the licence, visit www.avla.uk AVLA offers a special 10% discount until 30 June.

Vote Confirms No Visitor Levy In Place In Scotland Until 2026 – At The Earliest Issue 215

The Visitor Levy Bill, passed today by the Scottish Parliament, brings to a close a decade-long debate on whether councils should have the power to introduce a levy or tourist tax.

The Scottish Parliament has now decided that they should, with councils able to start considering plans on whether to explore the introduction of a levy.

Commenting, Executive Director of UKHospitality Scotland, Leon Thompson said: “This is an important moment for Scotland’s hospitality and tourism sector, with councils now empowered to introduce a visitor levy, should they wish to.

This has been a long debate and today’s support for the enabling legislation by MSPs brings this part of the conversation to a close.

“UKHospitality Scotland is pleased that MSPs agreed with our members that a minimum period of 18months for preparation, after a council formally decides to introduce a levy, be retained in the legislation.

Anything less would have undermined the ability of both councils and businesses to prepare adequately for the introduction of any levy. The minimum 18-month period ensures there will not be a levy in place anywhere in Scotland until 2026 at the earliest.

“We also welcome the legislation’s commitment to ensuring funds raised are used to support and boost facilities used by leisure and business visitors, alongside the creation of local Levy Forums to discuss how funds should be allocated.”

“It is now for councils considering introducing a levy to work with accommodation providers, alongside the

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wider hospitality and tourism sector.

“To help ensure consistency and a clear approach to introducing any levy, UKHospitality Scotland has worked with industry partners and colleagues in local authorities, to develop statutory guidance that will assist any council considering developing a scheme. This guidance will be vital to ensure proper consideration is given to the merits, or otherwise, of establishing a scheme and will be published this summer.

“Charges will add additional cost to holidays for international and domestic visitors. This will add to the competitive disadvantage Scotland currently faces. Over and above cost considerations, if handled badly, levies will have consequences for the reputation of Brand Scotland. I urge councils to listen to the voice of business when considering the introduction of a levy.

“Whilst the charge will be for visitors to pay, accommodation providers will face considerable costs in preparing IT and administration systems to handle charging and taking receipt of levy payments. UKHospitality Scotland will continue to support our businesses in calling for cost recovery from councils. Afterall, as councils look to recover their costs in preparing to introduce a levy, it is only fair and appropriate that accommodation providers, charged with collecting the tax, be compensated.

“Today signals the start of the next phase in the conversation on visitor levies in Scotland. UKHospitality Scotland will continue to represent the interests of our members in the discussions ahead.”

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 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.

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.

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.

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.

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.

A 360 DEGREE VIEW

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.

Shepherd Neame Pub Awards See 15 Pubs, Hotels And Team Members Across The South East Honoured The Abbey Hotel in Battle was named Pub of the Year in the annual Shepherd Neame Pub Awards, held at Canterbury Rugby Club on Wednesday (May 22).

Judges were impressed by the team’s ability to offer an extensive menu, from traditional pub fare to restaurant-style dishes, while also retaining incredibly high levels of quality and service.

A total of 15 awards were given out at the event, which celebrates exceptional achievement in the teams across its 300-strong estate.

Three were individual awards, which this year included Bar Person of the Year for the first time.

Chef of the Year went to Andy Proctor, who has been at The Marine Hotel in Tankerton for six and a half years – one of the busiest kitchens in the company’s estate and one of the most creative, with a particular focus on seafood due to the site’s coastal location.

Winning licensees Sharon and Gordon Thompson took on the Abbey Hotel eight years ago, with help from their grown-up children and partners, and today run a total of four pubs with Shepherd Neame. Their other sites are The Castle Hotel in Eynsford, The Woolpack in Chilham and The White Horse, Maldon.

Hannah Grantham of The Spitfire in Kings Hill was named Best Barperson of the Year. She is one of Shepherd Neame’s Service Champions, supporting team members at other sites to deliver the highest standards, and is popular with customers.

The hard-working family take a hands-on approach to all their pubs, tackling extensive renovations themselves and striving for excellence in every element, from the décor and service to the quality of food and drink served.

Sharon and Gordon’s son Charlie and daughter-in-law Kate run the Abbey Hotel, where they met six years ago. Sharon said: “Their attention to detail is so good. They are a credit to themselves with what they have brought to the business. The Pub of the Year award is something they really deserve.”

The family also celebrated winning Best Accommodation Offer for The Castle Hotel, which is run by Sharon and Gordon’s daughter Elizabeth and fiancé Jacob Harper.

Sharon paid tribute to her family for their efforts, describing herself as ‘very proud’.

Managed Pub of the Year went to The Market House in Maidstone, which was praised for providing excellent service, top quality food and drink, and creating a regular following for the live music it hosts every week.

The Bear in Faversham took the award for Tenanted Pub of the Year. Praised as an ‘all round proper pub’, it serves a quality range of Shepherd Neame beers, a varied home-cooked menu and organises regular themed nights and events.

The award for Apprentice of the Year went to Andy Hawkes, General Manager at The Limes in Faversham, who was 52 when he joined the hospitality industry and started his apprenticeship last year.

The Best Food Offer was given to the Castle Inn, Bodiam, which has been run by licensees Wendy and James Mills for more than 20 years, with James working alongside Head Chef Bob Leeper in the kitchen.

The Best Beer Offer was awarded to the team at The Parrot, Canterbury, which was praised for consistently high quality beer and an excellent selection of cask ale rotated frequently, tested daily and delivered with passion and love.

The Best Wine Offer went to the team at The Duke of Cumberland, Whitstable, which has an extensive wine list, with a special focus on English still and sparkling wines, to complement its coastal food offer.

The Customer Service Pub of the Year went to the Old Ivy House, London, which was praised for making customers and the team alike feeling valued. The pub aims to offer something for everyone, from jazz performances and live band karaoke to parent and baby pub quizzes, and also sponsors a local five-a-side football team.

The Lifetime Contribution award went to The Pepper Box, Ulcombe, which has been run by the same family for more than 60 years. The current licensee, Sophie Pemble, follows in the footsteps of her parents Sarah and Jeff Pemble, and grandparents Jack and Betty Wood who first came to the Pepper Box in 1958.

Chief Executive Jonathan Neame said: “Our industry has experienced a very challenging time in recent years, but I never cease to be amazed by the resilience, creativity and positivity of our dedicated team members and pub partners.

“These awards offer well-deserved recognition for our people, from those just starting out with us to those who have been part of our Shepherd Neame family for many years. We are proud that our pubs continue to be among the best in the country, and it is important to come together for this annual celebration of our achievements.”

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UVAC Warns Of Threat To Hospitality Skills Gap Posed By Apprenticeship Levy Reform A new report by the University Vocational Awards Council (UVAC) has today warned that drastic reform or the abolishment of the government’s Apprenticeship Levy scheme will have a hugely detrimental impact on the skills gap across the hospitality sector.

Cuts to funding of higher and degree apprenticeships, that are so critical to training core sectors and occupations such as hospitality to a senior level, will lead to a decline in skilled professionals.

The warnings come from UVAC, which is the voice for over 90 universities that deliver higher and degree apprenticeships and has just produced a white paper setting out the future of the apprenticeship levy

and what a future government should consider to maintain the volume and quality of delivery of higher-level skills.

Dr. Mandy Crawford-Lee, chief executive for UVAC commented: “One major casualty of radical reform or abolishment of the current apprenticeship levy scheme will unfortunately be skilled professionals across the hospitality sector, if funding to higher and degree level apprenticeships is compromised.

“The potential election of a new government this summer, misconceptions around the amount of levy funds retained by the Treasury annually and increasing pressure from big business to scrap it completely has meant its future is uncertain.

“This uncertainty poses a threat to the delivery of level 6 and 7 apprenticeships which are so integral to recruiting and training skilled, senior level people working across both the private and public sector.

Putting apprenticeship levy funding at risk to those aiming to work in hospitality or upskill within the industry, would also hinder social mobility.”

The levy was first introduced in 2017 and is funded by a 0.5% compulsory contribution by employers with payroll costs of over £3m. It was met with some concerns especially from levy-paying organisations, regarded as another form of business taxation and has recently come under heavy scrutiny.

One possible reform UVAC has recommended in its new report is the ring fencing of public sector levy payments. This would ensure that employers, such as the NHS, would have far greater control over where it spends its payments, regardless of whether restrictions were introduced for employers in the private sector.

Other proposed reforms to the levy opposed by UVAC could include a graduate ban which would prevent funding being spent on young people and adults pursuing a hospitality-based higher or degree apprenticeship.

Dr. Mandy Crawford-Lee, added: “Whether it’s reform of the current levy system or transitioning to Labour’s proposed Growth and Skills alternative, key consideration needs to be given to how apprenticeship

Red Oak Taverns Acquires 19 UK Pubs From Marston’s

Red Oak Taverns has acquired 19 tied tenanted pubs from Marston’s, the third transaction between the two companies in the past 15 months, and takes Red Oak’s portfolio to 246 pubs.

The acquisition further strengthens Red Oak’s relationship with Marston’s, bringing the total number of pubs acquired from them to 26.

Markedly, the previous two transactions involved free of tie pubs, showcasing Red Oak’s approach to flexibly running pubs on either a tied or free-of-tie basis.

“We are delighted to have completed the purchase of these high-quality pubs in a third successful deal with Marston’s,” said Mark Grunnell, co-founder and chief executive of Red Oak Taverns.

“The ability to deliver, especially in times where the cost of capital is high, is crucial between any seller and

buyer, and we have built a strong relationship with the Marston’s team.”

He extended a warm welcome to the tenant partners transferring over to Red Oak, emphasising the company’s commitment to collaboration and investment.

“I would like to extend a special welcome to those tenant partners transferring over to the Red Oak Taverns family. Initial welcome meetings have already been held, and we look forward to developing investment plans together in the coming weeks.”

Andy Kershaw, property director at Marston’s, said: “We are pleased to complete this sale to Red Oak in line with our stated strategic objectives, whilst matching a good partner for the long-term futures of these pubs and their operators.”

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How Can We Be Genuine Changemakers In UK Hospitality Sector Employment Challenges?

By Anouck Weiss, Executive Vice-President of Sommet Education Foundation (www.sommet-education.com). Sommet Education is a global network of hospitality schools, comprising Glion Institute of Higher Education, Les Roches, École Ducasse, Invictus, and Indian School of Hospitality.

Sommet Education Foundation, set up to offer scholarships for hospitality education to talented individuals from disadvantaged backgrounds and advocate for careers and professions in hospitality, has published new research on the attractiveness of hotel, restaurant and customer experience professions.

Here the UK findings are revealed.

Among 200 young professionals aged 18-34 in the UK, 84% said that service professions were attractive (16% not attractive). For the high-end hotel, restaurant and retail sector, 81% reported this was was attractive (19% not attractive) when compared to other sectors in general. Career opportunities, and creativity and innovation (both 45%), and the importance of product, service and knowhow (44%) are the main aspects of this sector they find attractive, the last two higher than any other European country.

When asked what would make them want to join the hotel, catering or high-end retail sector, learning and growth opportunities (38%) brought the greatest response, even more than in other countries, followed by training and professional development opportunities (31%). What seems more important to them in their work in comparison with respondents from France, Germany, Italy and Spain are career development prospects, and to have the opportunity to learn a lot and to benefit from training (both 58%).

The announcement that the All-Party Parliamentary Group (APPG) for Hospitality and Tourism launched an inquiry into recruitment and retention of staff in hospitality was a welcome development for everyone involved in the UK sector.

However, half (49%) of UK young professionals who believe the high-end hotel, restaurant and retail sector is attractive report that hierarchical management styles are an issue. 45% would prefer a collaborative management method, and 37% a consultative approach.

Currently there are over 100,000 vacancies in the industry and staff turnover in many hospitality businesses is higher than is sustainable for profitable trading, so the inquiry was set up to explore the reasons behind high vacancy rates, ask what more the sector can do, and then make a series of recommendations to government.

60 HR managers, and wider managers responsible for people, based in the UK also shared their perspectives in the research – 60% said they are currently experiencing recruitment difficulties within their company, with the main issues being a lack of sufficiently motivated candidates (61%) and a shortage of qualified talent (58%).

The inquiry, which we can hope will be picked up post-4th July following the General Election, will undoubtedly be supported by other UK industry bodies which have invested much activity in understanding the issues behind the ongoing employment challenge.

HOSPA has a long-running ‘Why I love hospitality’ campaign to support the industry during recruitment challenges and staff retention, and sharing the roles and progression available to those starting out or switching career paths. Meanwhile, at the other end of the spectrum, the Institute of Hospitality recently published a white paper on How can hospitality employers make their workplaces appeal to older workers?

However, 80% rated the high-end hotel, catering and retail sector specifically as attractive (20% not attractive) – and to support retention professional development focused on training is the main practice put in place to keep employees (50%). Both this, and development of the customer service culture (37%), feature more than any other European country surveyed. Organisational managers also attach primary importance to the personal qualities of candidates before even considering technical skills. They recognise the need for high standards in the high-end sector and therefore strive to create suitable and pleasant working conditions to attract and retain candidates.

We have also undertaken important work to support understanding around at least one of the questions being asked by the APPG (with UK Hospitality as the Secretariat) in its inquiry: What are the barriers businesses are facing when it comes to recruitment and finding the staff they need?

75% reported that opening professions to diversity/inclusiveness constitutes a response to recruitment and retention issues – and 93% believe that their establishment already promotes this approach, including to refugees, disadvantaged people or those in vulnerable situations.

From my perspective, however, it is important to first recognise that hospitality covers many sectors. It offers inspirational careers in hotel management, culinary and pastry arts, travel, tourism, events and entertainment, luxury and finance.

OPENING THE DOOR TO NEW TALENTS

Yet we wanted to better understand the employment challenges facing hotels, restaurants, travel, tourism, independent, medium-sized and large hotel groups, and high-end retail. So the newly-launched Sommet Education Foundation engaged OpinionWay, a pioneering market research institute, to conduct a comprehensive European survey to identify the key factors that attract and retain talents across these audiences in the hospitality industry. 1,300 young professionals and hospitality HR managers across Europe were interviewed, along with 20 key industry leaders encompassing the broader spectrum of the hospitality sector.

The full findings, which we published in April, can be found here, but the UK-specific data is particularly interesting within the overall global picture and provides valuable insight that may help to inform a response to the employment challenge.

YOUNG PROFESSIONALS IN THE UK SPEAK OUT ON ATTRACTIVENESS OF THE PROFESSIONS

HOSPITALITY HR MANAGERS OUTLINE THEIR RECRUITMENT AND RETENTION STRATEGIES

Sommet Education Foundation, which includes Accor as its Founding Patron, will now concentrate on tackling the sector’s employment challenges by focusing on two levers of action: advocating for careers and professions in hospitality, and offering scholarships for hospitality education to talented individuals from disadvantaged backgrounds.

By offering scholarships leading to employment, we aim at providing genuinely life-changing opportunities to a new generation of talents and empowering them with the necessary skills to join the thriving hospitality industry.

These are gamechanging times for the Foundation, and our UK-based institution Glion Institute of Higher Education London which is supporting our important mission. Within this collaborative effort, Glion’s Managing Director Frédéric Picard said: “Distinguishing hospitality as a career of choice, and opening minds to growing opportunities in the industry and related sectors, is close to my heart. As part of the Sommet Education group we are looking forward to developing initiatives around the Foundation. We welcome UK hospitality providers to join us on our journey.”

Admiral Taverns Acquires 37 Pubs From Fuller’s, Expanding Its Portfolio In The South-East The Board of Admiral Taverns (“Admiral”), owned by real estate private equity firm Proprium Capital Partners, has announced that it has reached an agreement to acquire a portfolio of 37 freehold pubs from Fuller, Smith & Turner P.L.C. (“Fuller’s” or “the Company”) for a total consideration of £18.3 million.

The portfolio of 37 community, wet-led sites span London and the Home Counties including Surrey, Sussex and Hampshire. The acquisition not only scales the Group’s UK wide estate to a total of over 1,420 pubs, but further strengthens Admiral’s presence in the South-East of England, taking the Group’s number of pubs in the region to over 300.

Admiral has a strong track record of acquiring pubs and unlocking new growth opportunities through its award winning, operations-centric approach. Over the past 12 months, the Group has continued to carry out its strategic commitment to develop and maintain a high-quality estate of successful, individual wet-led community pubs, investing £39 million across its portfolio, with strong support from its investor Proprium Capital Partners. Investments have ranged from major interior and exterior refurbishments, through to innovative sustainability upgrades to many individual pubs.

Chris Jowsey, CEO of Admiral Taverns commented: “I’m delighted to welcome our new licensees to the Admiral team, and we’re excited by the opportunity to

develop these pubs in partnership together.

Recent years have seen Admiral build a strong track record in delivering profitable growth across our estate, underpinned by continuous targeted investment to unlock new opportunities, supporting community pubs to thrive.

These 37 pubs are an excellent acquisition for our business, increasing our reach in the South-East of the UK. As 2024 Community Pub Operator of the Year, we look forward to working with licensees to develop their brand range and consumer offer to people in their local neighbourhood. Our focus on helping licensees to maximise the revenue potential of their pub will help them to build their business, whilst providing a vibrant social amenity for their community. Together, we look forward to growing the profitability of these pubs and ensuring they continue to develop as successful small businesses.

“Despite the complexities of the macro-economic environment, across our estate we are seeing community pubs, and specifically wet-led establishments, maintaining their popularity amongst locals as people continue to enjoy going out for an affordable treat with family and friends. Wet-led, community pubs have demonstrated real resilience over recent times, and we remain optimistic that our nurturing ethos, entrepreneurial licensees and high-quality estate continues to position the Group well to be at the forefront of opportunities in our wider market.

18

CLH Digital

Issue 215

Simple Ways To Improve Inclusion In Pubs

By Chris Jay, Managing Director- Bascule Disability Training (https://bascule.com/) Ignoring the needs of people with disabilities costs restaurants, pubs, and clubs a staggering £163 million per month, yet many are slow to cater for this market. It’s a common misconception that creating and maintaining an accessible venue is a difficult, disruptive, and costly process- but in actual fact, with just a few simple adjustments, you can easily appeal to a market that represents 24% of the population.

EDUCATION, EDUCATION, EDUCATION Any attempt to appeal to people with disabilities must always begin with the same first stepmaking staff disability aware and developing an inclusive culture. Ensure firstly that all management staff are trained, as well as every member of your public facing team. If done properly, this creates a more understanding, knowledgeable and empathetic approach towards customers with disabilities, and will certainly enhance communication, consideration, and etiquette.

If staff are ignorant about the needs of people with disability, it’s likely they will be awkward, uncomfortable and communicate poorly, and therefore, all your other efforts to be inclusive will be made in vain. For example, you may have accessible toilets, ramps, and a wheelchair friendly layout- but if the mindset of your team is wrong, guests with disabilities won’t visit your pub -and if they do, they certainly won’t return.

You may be able to make some quick fixes with simple ramps, which are also great for families visiting with prams. It’s always worth remembering that ramps don’t exclude customers – but steps do! Give some thought towards furniture layout and reconfigure the space to ensure movement and for wheelchairs to manoeuvre and turn. The traditional bar height is completely wrong for wheelchair users, as one myself, I can attest to spending many a time waving my hands frantically to get attention for example. Consider lowering part of bar or at least reminding staff that not all adults who wish to drink are tall enough to be seen!

INFORMATION AND COMMUNICATION It’s important to shout about your inclusivity to gain your newfound following but avoid declaring yourself accessible until you genuinely are. 72% of people with disabilities said they found information on a venue’s website misleading, confusing or inaccurate, so ensure that your website delivers all the relevant, correct information. Ensure your website can be navigated and interpreted in a number of different formats to accommodate as many different disabilities as possible. There are some excellent apps that make this very simple and can convert text to large print, dyslexia friendly and plain text versions. Consider the ‘special offers’ you promote (online, via email and social media) and remember that some customers may be using a screen reader which will struggle reading a complicated graphic.

PREPARE FOR WHAT YOU CANNOT SEE It’s worth bearing in mind that 80% of all disabilities are hidden, and so staff should certainly be aware of this. We once provided disability awareness training to staff in a pub following a huge faux pas, involving someone with a learning disability that was refused service as they were thought to be intoxicated. It is incredibly important to support staff with these difficult decisions, such as refusal of service, through the use of the refusal log which should be signed off by two people where possible to avoid the decision being down to one individual.

ACCESS ALL AREAS

As you can imagine, in the case outlined above, this had devastating results for the pub’s business and reputation and stresses the importance of developing staff awareness.

In 2021, the UK Disability Survey found that 66% of respondents experienced extreme difficulty accessing pubs and bars. That’s a lot of customers failing to enter your pub.

KEEP IMPROVING

Giving some thought towards general physical access is a critical element of becoming inclusive. To gain a solid understanding of your accessibility, a pub should have its site audited professionally. Consider surrounding obstacles, like accessible parking locations and dropped curbs for wheelchair users (and if there aren’t any, contact the council to have them placed). Then consider accessibility inside. Customer should be able to have the freedom and access to all the different areas including quieter spaces, gardens, dining areas and so on.

Once your venue has committed to inclusivity, continue to improve by adding extra touches such as hearing loops, one or two wheelchair friendly tables and obvious signposts for accessible toilets. Think about easy fixes, such as the the height availability of cutlery and condiments and large print and braille menus, maybe introduce quiet areas for those with sensory issues.

The better you get, the more appealing you will become to customers with disabilities, and as you make more changes, you’ll soon discover your doors have opened to a much larger proportion of the population.

Horncliffe Pub Opens Community Café To Help Local People With Support From Pub Is The Hub A community café at the Fishers Arms in Horncliffe, near Berwickupon-Tweed, Northumberland, is bringing local people and groups together to help combat loneliness and isolation.

Expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify their services to help support people living in rural communities, was provided to help to set up the café.

The big need for the community café was recognised as the area is poorly served by public transport and has few other services. The village had already lost its shop, post office, school and church, with the pub being its last amenity. The area also has a higher-than-average number of both over-65s and unpaid carers, who are also benefitting from having somewhere to meet and socialise.

The Fishers Arms has been at the heart of the Horncliffe village since 1760 and was saved from closure in July 2022 when shareholders and members of the local community purchased the pub with the aim to make it a building for the use of the local community.

Publicans Kasia Kozik and John Graham took over running the pub in March 2024.

They have ensured the community café serves a range of wonderful homemade cakes, scones, coffees and teas, offers a warm welcome for groups as well as local people looking to connect with others. The café is

already the home for craft group the Horncliffe Hookers, who meet there weekly. A volunteer-run book swap is also located in the café too.

The café also appeals to customers outside the village such as tourists, cyclists, walkers as well as visitors from the local campsite and holiday lets.

Moira Kay, member of the pubs’ committee, said: “The community has really rallied round to support the opening of the pub and the café. The café is providing an important space where people can get together for a chat or take part in an activity, which helps to connect them with others and can help people who might feel isolated or lonely.”

Publican Kasia Kozik said: “We welcome you all to visit the Fishers Arms, which is already seeing a wide range of local people use the pub for a variety of reasons and occasions. It is so important that this pub serves everyone in the local area. The community café offers a safe, relaxed space where groups and individual people can meet. It is a great place for people to come together.”

Nigel Williams, regional advisor for Pub is The Hub, said: “This is a pub that is at the heart of its local area.

This brilliant community café has already proved to be a lifeline for those living in this isolated rural area that has already lost so much of its local services.”

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CLH Digital

Issue 215

Strategic Partnership to Drive Net Positive Hospitality is Announced Between The World Sustainable Hospitality Alliance and STR The World Sustainable Hospitality Alliance (the Alliance) is pleased to announce a new strategic partnership between the Alliance and STR that will drive the hospitality industry towards Net Positive through a wide range of collaborations.

Through this transformative partnership, both organisations will engage in a range of shared activities, including working groups, the creation of comprehensive toolkits and resources, as well as the testing and implementation of cutting-edge solutions to measure social and environmental sustainability indicators. Leveraging STR’s extensive data resources, the Alliance will conduct research across the sector. To further strengthen the commitment to sustainability and the key role of data management, both the Alliance and STR will provide training and support to each organisation’s respective teams.

STR is the leading provider of data benchmarking, analytics and marketplace insights for the global hospitality industry. STR’s focus is to define how businesses measure performance, expand benchmarking possibilities,

drive industry standards and encourage evolved thinking about data.

The Alliance, consisting of global members, strategic partners, and industry stakeholders, collaboratively addresses critical challenges impacting the planet, people, and places worldwide, with the ultimate goal of reaching Net Positive Hospitality.

Glenn Mandziuk, Chief Executive Officer of the World Sustainable Hospitality Alliance, said, “Our partnership is significant for the industry as we collaborate to provide valuable resources for all employees within hospitality. Securing the support of STR through our partnership not only ensures that as a sector we are working together, it means that we can accelerate our support for the industry as we lead our sector towards Net Positive, ultimately transforming our industry through sustainability.”

Amanda Hite, President at STR, said, “We embrace our responsibility as an industry leader and understand the role we can play in fostering sustainable solutions. We are proud to have a voice in these crucial dialogues and to leverage our global resources in the collective effort toward Net Positive.”

Croeso Pubs Adds Penarth’s Bear’s Head To The List Of Pubs It Has Saved From Closure Croeso Pubs Ltd, the South Wales pub chain which already runs seven venues including The Philharmonic and Brewhouse in Cardiff, is taking over the lease of The Bear’s Head in Penarth.

The pub in Windsor Road, Penarth, was formerly run by JD Wetherspoons, which announced its sudden closure in March when it decided not to renew the lease on the venue.

Croeso Pubs has stepped in to take over the lease and will reopen The Bear’s Head’s doors in early July.

The Bear’s Head is the second ‘community pub’ for Croeso pubs – in December last year it refurbished The Discovery in Lakeside, Cardiff following a £400,000 investment. In the past few months, it has also extended the Blue Bell in Cardiff’s city centre – moving into the former Brew Monster bar next door. And in January 2023, it also acquired the lease for The Dock in Cardiff Bay. Croeso Pubs Director Simon Little said: “Our recent acquisition of The Dock in Mermaid Quay and The Discovery in Cardiff’s Lakeside has given us a blueprint for success and delivers what our customers tell us they want – particularly through the promotion of live sport and affordable food.

“We are really pleased to be able to add a venue in Penarth to our growing portfolio and hope to replicate the success we’ve had in our other venues to The Bear’s Head by delivering what the people of Penarth want in their local pub.”

prices will mostly remain the same, along with enhancements like welcoming well-behaved dogs, and the option to book your favourite table.”

Fellow Croeso Pubs Director Craig Davies added: “The Bear’s Head fits extremely well with our model of acquiring larger sites and we are hopeful that we can not only secure the jobs of the staff currently working there, but also create new ones as we extend our offering.

“We now have a successful formula that we have worked hard to refine when taking over new pubs, which fulfils our determination to provide quality venues for the communities we operate in. The fact that the community launched a petition when the closure of The Bear’s Head was announced demonstrates that this is a place that matters to locals, and this only galvanises our resolve to invest in this “must visit” pub in Penarth. It is our intention to run the business along the same ‘value lines’ as the local community previously enjoyed.”

Croeso Pubs Ltd has a great track record of breathing new life into venues. It took over the lease for The Philharmonic and reopened it in 2017 following a £1million refurbishment, transforming it into Cardiff’s most popular nightspot. Croeso Pubs also took over former Brains’ pub 33 Windsor Place in December 2022 and reopened it as the Daffodil, a food-led venue.

In 2021, Croeso Pubs refurbished the former Goat Major pub on High Street, opposite Cardiff Castle, and reinstated it to its original name Blue Bell. And in March 2023, it also celebrated the 10th anniversary of the opening of Cardiff’s best loved sport and live music venue, Brewhouse.

Simon added: “We aren’t planning on changing what is already a winning formula at The Bear’s Head, the

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 award-winning 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.

Over Two Thirds Of UK Beer And Wine Servings Are Short Measures 22

CLH Digital

Issue 215

New research published today by the Chartered Trading Standards Institute (CTSI) has found that over two thirds (70%) of beer and wine, checked by Trading Standards professionals, is short measured. The national fieldwork was undertaken by Local Authorities across the UK. The findings come at a time when the price of alcoholic drinks is at an all-time high: according to the Office of National Statistics (ONS), the average price of a bottle of red wine has increased 8% in the last year, while the average cost of a pint of lager is up 5.6%.

CTSI’s findings show that there is more work to be done in ensuring that customers get what they pay for when they order a pint, or a glass of wine, at British pubs, bars, and other establishments.

THE FINDINGS OF THE NATIONAL FIELDWORK AND NEW PUBLIC POLLING FOUND: • 96 short measures out of 137 test purchases, meaning approximately 70% of the test purchases were short measured.

• Out of the short measures, 41 were at a deficit of 5% or over – 29% of all the 137 drinks tested.

• When broken down between beer and wine, it was noted that 86% of beer was short measured while 43% of wine was found to be short measured.

• The average deficit for short-measured beer found in the survey was 4%, while for wine it was 5%. For the average beer drinker, this equates to a loss of £1.70 per week, or £88.40 per year, and for an average wine drinker in the UK this jumps to £2.20 per week and £114.40 per year.

• The largest short measure was a deficit of 15%, found on a 175ml glass of wine in Walsall, with the drink costing £3.20.

• The next largest short measures were a deficit of 13.4% found in Belfast, on a glass of wine costing £7.20, and the third largest deficit was of - 12% and found on a 175ml glass of wine purchased in Havering, costing £5.75.

• New public polling from CTSI also found a generational divide with three times as many people aged under 45 supporting bars and pubs being able to pour spirits without a spirit measure, compared to those over 45 years old.

The next largest short measures were a deficit of 13.4% found in Belfast, on a glass of wine costing £7.20, and the third largest deficit was of 12% and found on a 175ml glass of wine purchased in Havering, costing £5.75.

New public polling from CTSI also found a generational divide with three times as many people aged under 45 supporting bars and pubs being able to pour spirits without a spirit measure, compared to those over 45 years old.

A short measure means that the beer or wine the customer receives is less than the prescribed quantity required by The Weights and Measures (Intoxicating Liquor) Order 1988. These quantities vary depending on the drink served, but include pints, half pints for beer, and 175ml glasses for wine.

In addition to these issues with short measuring, there has been an ongoing discussion around whether a pint of beer should include the frothy head or not. Legally, the head is included, however CTSI’s new public

polling found that over one third of the public (35%) of 2,000 felt the head should not be included in the pint measure – higher than one quarter (23%) who believed the head should be included. The Campaign for Real Ale (CAMRA) maintains that the pint measure should not include the head, and that consumers should have a right to a 100% liquid pint.

John Herriman, Chief Executive at CTSI, said: “While this is a snapshot, it is the first time that we have been able to build a national picture of how widespread short measuring of alcoholic drinks are, and the potential detriment to the average consumer of around £115 every year suggests there is the need for more comprehensive research to better understand the impact of short measures, not just for alcoholic drinks but across a broader spectrum of consumer goods.

Weights and measures is a key role for Local Authority Trading Standards, but right now we simply don’t have the resources to allocate, and even the equipment to use, to undertake spot checks that ensure consumers are getting what they pay for.

“We are calling on the hospitality sector to ensure that consumers get value for money by making sure they are correctly measuring the drinks they are serving to customers in the nation’s pubs and bars and for further research in this area.”

Jess Phillips, Labour MP for Birmingham Yardley, and CTSI Vice President, said: “The cost of living means people can hardly afford a drink. To discover you’re being served short measures adds insult to injury. A short measure cheats us all, but affects those worst off, the hardest.

“Being able to afford to go out for a drink is not easy and you should get what you pay for. In this current climate, it is great to see this campaign from the Chartered Trading Standards Institute raising awareness of the important work of our Trading Standards profession.”

CAMRA National Chairman Nik Antona said: “Consumers shouldn’t have to feel short changed when they support their favourite pubs, social clubs, and taprooms. The idea that 70% of all beer bought at the bar is being short measured in the UK is extremely concerning.

“CAMRA wants the government to make sure pubgoers have a legal right to receive a 100 per cent liquid pint every time they are being served. This latest study is another worrying indication of an issue that has been affecting consumers for a number of years now and should hopefully provide a catalyst for change.

“For anything that is short measured, and particularly anything more than 5% short, you should ask the bar staff for an immediate top-up. You are well within your rights to do this, and the staff should comply and fulfil this request.

“If you get a negative reaction when you do this, you can get in contact with Trading Standards to report the incident.”

In the first week alone of the 2023 Christmas period, 35.9 million pints were sold in the UK, and if the CTSI findings are replicated across the UK, this would amount to £6.8 million in consumer detriment in only one week. In 2021, the British Beer and Pub Association reported that on-trade sales of beer alone contracted £5.7 billion in revenue, equivalent at the time to 1.4 billion pints per year or 26 million pints per week; with today’s prices, this means a 4% deficit in each pint equates to a huge £264 million in potential consumer detriment per year.

How Much Is Your Used Cooking Oil Worth?

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

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

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

This increase in value is driven by legitimate industry demand as

alternative fuel sources become mainstream.

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

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

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

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

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

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CLH Digital

Issue 215

Pubwatch Network Can Help Tackle Organised Crime Pubs facing an increase in organised crime activity can help tackle the problem through intelligence sharing within a local Pubwatch.

That’s the view of Dan Davies, chief executive of Rockport Leisure and former Chairman of the Institute of Licensing, who was addressing the National Pubwatch Conference in Sheffield last month. He said that organised crime groups and gang activity is a problem faced by the licensed trade across the country.

He said: “We have been 15 to 20 years behind some of the American gang culture. There have always been gangs in the UK, but what we have seen across the last number of years is a rise in a more organised gang activity.

“We have also seen a massive rise in knife crime, and again this is not people carrying around a pen knife. These are often machetes and zombie knifes, and things like this.”

He highlighted issues that have contributed to this rise, including urban planning, where businesses and high streets have ‘failed’ and been replaced with housing.

“If you have a place where people just live, and they don’t work and don’t socialise there, they become displaced,” he added.

“It can often bring friction and a spiral downwards. People just want jobs and opportunities. All of these things, as well as the economic climate, are the ‘tinder box’ for more gang activity.”

He said that part of the problem is that youths want a sense of direction and belonging, which see many join gangs. But he used this need to belong to make the young people part of the regeneration of New Brighton,

where he is working.

“We have been charting the activities they have been doing over the last six years and you can really see if they are given opportunities and given the right investment in time and role models, they can take the right path,” he said.

“They commit crimes, but they don’t understand the knock-on effect that can have to themselves, to their families, or to any victims and their families as well. This is something that is an important topic and it needs to be top of the agenda moving forward.

We need to work together and find the best practice.”

Dan worked with Inspector Alan McKeon, of Merseyside Police, who was a community inspector dealing with organised crime groups in the Wirral. “My view is that a good licensee is worth their weight in gold. We talk prevention. There is nothing better than to have a licensee on board,” he said.

He stressed that licensees need support to deal with these organised crime groups, some of whom want to drink in their pubs and licensed premises. Insp McKeon said that it is crucial for licensees and pubs to share intelligence so incidents can be avoided.

He highlighted the murder of innocent victim beautician Elle Edwards, who died after being shot in the cross-fire of an organised crime attack at a pub in Wallasey Village on Christmas Eve in 2022. The organised crime group had decided to frequent the premises, which was not seen by the police as a pub with any issues.

He added “I will keep saying it. If they were part of a scheme like Pubwatch that information would have been shared and would have got to us.”

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.

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

Keep Your Property Squatter Free 26

CLH Digital

Issue 215

By Isabella Mason, solicitor at Taylor Walton Solicitors (www.taylorwalton.co.uk) With recent high-profile cases of squatters moving into the London gastropub site of Gordon Ramsey and Marco Pierre White’s former Leicester Square restaurant, commercial property owners should consider their own exposure to squatters.

With squatting in residential property illegal, many squatter groups have turned their attention to commercial property in recent years. They know the law and what can and can’t be done to remove them.

The best option for owners is to keep void periods short and take preventative measures to make their properties squatter proof. It’s going to be cheaper to prevent the issue from happening rather than having to take legal action. Try: • Ensuring all doors and windows are secure and possibly boarded up.

• Install an alarm system with a monitoring service or CCTV. • Give the impression the property is in use with lights on a timer.

• Night time security patrols.

• Regular agent checks if the property is being marketed for rent or sale.

Owners should also check ahead of any void period that they have sufficient insurance cover in place and ask if a risk assessment needs to be done in relation to preventing intrusions/break-ins, so they are adequately

covered.

Utilities to the building should be disconnected when empty as its illegal for squatters to use them without permission.

Squatting is a civil matter not a criminal offence unless there is evidence of drug dealing, fly tipping, breaching noise abatement orders, damage when entering or occupying and not leaving when a Court Order has been made, so owners need to apply to court for a Possession Order (PO) to regain control. There are two routes to doing this with varying costs and speed.

The first is to apply to the County Court for a PO which usually takes 5-7 days to be heard and if granted, is enforced by a County Court Bailiff. To expedite the enforcement process, it is possible to transfer enforcement to a High Court Enforcement Officer.

A faster but more expensive route is to apply to the County Court (or High Court in exceptional circumstances) for an Interim Possession Order (IPO). This is more complex and there are specific legal steps and time frames that need to be adhered to. Typically, the Court will grant the IPO ahead of a final hearing and this must be served within 48 hours. If the squatters don’t leave within 24 hours, then the Police have the power to arrest them. The owner should attend the final court hearing to obtain the Final Possession Order as the IPO would lapse over time, meaning if squatters returned, the Police wouldn’t be able to remove them.

Owners also need to give a cost undertaking to the Court if an IPO is granted, so if the IPO was successfully overturned by the squatters, the owner would pay damages to the squatters as the Court may order.

A third option is to instruct a Certified Court Enforcement Agent who will peaceably attend the property on discovery of the squatters to enforce the owners right (without violence or force) to possess. The success of this measure really depends on the number of squatters, the issue can escalate and it’s difficult to keep them out longer-term without a Court Order.

Prevention therefore is the first and most cost-effective step to ensuring your property remains squatter free.

Dartford Licensees Names as Finalists for Prestigious Industry Award Licensees, Chris Michaelas and April Reeves, of vibrant community pub The Dartford Sports Bar, have been announced as one of the six finalists for this year’s Licensee of the Year Award (LOYA).

Run in partnership with Sky Business, the LOYA is recognised by the pub industry as one of the most rigorous and prestigious awards for individual licensees across the UK. Selected from over 300 entrants, the finalists have been chosen based on their community impact, support for their teams, commitment to sustainability and plans for diversification.

Chris and April took over The Dartford Sports Bar back in March 2020 – just days before the first lockdown – and have since created a lively and inclusive social hub that supports all aspects of community life including several local charities.

Their wealth of industry knowledge and expertise, combined with their passion for the community has been invaluable in unlocking the pub’s potential and creating a popular go-to destination.

In 2022, the family-run establishment underwent a transformational £400,000 refurbishment which saw a complete re-model of the interior and exterior of the pub to ensure it caters to all tastes.

Chris Michaelas, Licensee of The Dartford Sports Bar, said: “It’s an absolute honour to have been selected as a finalist for the Licensee of the Year Award! These awards recognise the very best of the best in the pub industry so being chosen means the world. Since coming to the helm, April and I have worked extremely hard to create a welcoming venue that everyone can enjoy and that most importantly, brings people together.

I’d like to take this opportunity to thank our incredible customers, team and of course Admiral Taverns for all their ongoing support in making this possible and we hope to continue making them proud for years to come.”

Since the competition opened in January 2024, each pub has undergone a thorough selection process including hosting a mystery diner, financial and online audits and face-to-face interviews with the judges. The winners will be announced at Sky HQ on Monday 17th June.

Troy Bett, Business Development Manager at Admiral Taverns, commented: “I’m absolutely delighted that Chris and April have been recognised for their fantastic efforts at The Dartford Sports Bar. They couldn’t be more deserving of this accolade and on behalf of myself and the whole team at Admiral Taverns, we wish them the very best of luck on 17th June.”

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

Please Mention CLH News When Responding To Adverts And Please Do Follow Us On X (Twitter) @CLHNews, LinkedIn, Facebook And Instagram

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CLH Digital

Issue 215

WSTA Warns Businesses To Fill Out Package Recycling Forms Before End Of May Deadline • hire or loan out reusable packaging

The Wine and Spirit Trade Association is calling on businesses who have not collected and submitted packaging data, from the first half of 2023, to act swiftly or risk facing financial penalties.”

• supply empty packaging Companies will need to act if their annual turnover is £1 million or more and were responsible for more than 25 tonnes of packaging in 2022.

UK businesses who produce or use packaging are required to enrol in the Government’s EPR scheme to improve recycling and reduce the amount of packaging waste.

Smaller organisations, with a turnover between £1m to £2m will need to record their data, and begin reporting, annually, from 2025.

According to Defra out of nearly 6,000 businesses that have enrolled in the scheme, only some 2000 of them have registered their data. And around a further 1,000 producers are still expected to enrol in the Recycling Packaging Database (RPD).

You can either submit your own data or employ a Compliance Scheme to do this for you.

Miles Beale Chief Executive of the Wine and Spirit Trade Association said: “Extended Producer Responsibility is intended to ensure that businesses that produce packaging are financially responsible for the cost of disposing of it. The aim of the scheme is to incentivise businesses to use less packaging and to make it more recyclable.”

The Department for Environment, Food and Rural Affairs (Defra) is warning that obligated businesses need to enrol and report their packaging data by 31 May 2024 to avoid being fined.

THE SCOPE OF OBLIGATED BUSINESSES HAS EXPANDED FROM THE 2007 REGULATIONS AND INCLUDES ANY OF THE FOLLOWING – BUSINESSES WHICH:

“We don’t want anyone in our industry to be caught out by failing to comply with their packaging obligations. It is important that everyone puts this firmly on their to do list for before the 31st May deadline to avoid being penalised.”

• supply packaged goods to the UK market under your own brand

EPR for packaging fees were originally planned to start in October 2024, but were deferred for a year, and will now start in October 2025.

• place goods into packaging • import products in packaging • own an online marketplace

Defra had committed to release the cost of the fees by summer 2023, but these have yet to be announced.

These fees will vary depending on the materials you report.

The Summer of Love

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!

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%) *.

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

CLH Digital

Issue 215

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

32

Cocktails and Spirits

Issue 215

A Twist on the Traditional – The Perfect Wine Cocktail

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cheers to success and innovation!

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

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

rahul@pergoladrinks.com www.pergoladrinks.com

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

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

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

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

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

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

White Port and Tonic

AKA the classic Portuguese aperitif

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

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

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

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

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

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

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

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

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

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

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CLH Digital

Issue 215

Food Safety

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

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

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

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

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

FOOD HYGIENE RATING 0

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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

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

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Kitchen Equipment and Fit-Out

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Kitchen Equipment and Fit-Out

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Blue Seal Fryers and Oil Filtration

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

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

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

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

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

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

Rational iVario by CEE

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

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

Evolution Fryers and Filter Units

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

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

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

• Be ready for your inspections

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

Rational iVario by CEE

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

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

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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Issue 215

Hospitality Technology

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MCR Systems conducted thorough training sessions

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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Outdoor Spaces

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

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

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

1. PROMOTE UPCOMING GAMES WITH VIBRANCY

7. SOCIAL MEDIA TIE-INS

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

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

2. CREATE A THEMED ATMOSPHERE

8. ANNOUNCE POST-GAME ENTERTAINMENT

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

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

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS

5. USE BANNERS FOR DIRECTIONAL SIGNAGE

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

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

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

Create a Cohesive Indoor and Outdoor Look

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

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

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

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

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

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

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

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

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

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

Café Culture - Pavement Profit

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

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

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

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

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

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

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

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

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

for you.

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

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

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

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

Cinders’ production values are impressive - not only

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Outdoor Spaces

Old Smokey – The BIG Pit Like No Other!

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

Old Smokey – The BIG Pit Like No Other!

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

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

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

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

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

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

"Can We Sit Outside Please?"

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

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

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

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

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

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

Assuming 50% gross margin, the investment of 1

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

What are you waiting for?!

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

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

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

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

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

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

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

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

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

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

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

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

More STOCK ranges coming soon please check the website.

Their online website offers both indoor and outdoor

seating and table solutions.

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

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

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

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

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

Comprehensive product details can be found on our

website www.kangaboxuk.com.

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

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

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

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

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

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

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

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

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

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

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

Customer service is key to our success.

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

Sustainable Furniture

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Whether you are planning a refurbishment or need

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

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

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

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

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

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

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

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

Our promise goes beyond mere price matching – we

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

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

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

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

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

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

Today, as Lightique marks 39 years of illuminating

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

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

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

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

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

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

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

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

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

bishment we also offer a complete clearance service.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Restaurant Furniture Store

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

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

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

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

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

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

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Property and Professional

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

could quite easily deliver a vibrant and dynamic hospitality sector.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Property and Professional

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

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

Founded in Denmark in 1994 by brothers Jens and Kim Rahbek and Thor Andersen, the group has successfully scaled to 27 restaurants – 12 in Copenhagen, 12 across the UK, and three in Berlin making this OakNorth’s first pan-European transaction. It opened its first restaurant in the UK in Wimbledon in 2012, and the UK is now the group’s largest market in terms of turnover, with its 13th UK restaurant due to open in Richmond in May. The group’s CEO, Andreas Karlsson, joined in 2011 as its operations director, and was promoted to CEO in 2019. He has more than 36 years’ experience in the industry having led the global roll out of Wagamama.

The business has been acquired by leading private

Commenting on the transaction, Andreas Karlsson, CEO of Sticks n Sushi, said: “Our continued growth is really exciting – we’ve opened a restaurant every year since 2012 and we launched two last year in Shoreditch and Kingston, followed by Richmond this May – which will make it three in nine months. Over the years, we’ve built a loyal customer base who continue to choose us because of the quality of food we serve, and the quality of service we provide. We have identified great locations for several new restaurants in the coming years, and with the support of McWin and OakNorth, we will be able to take advantage of this.

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

Stuart Blair, Director of Debt Finance at OakNorth, added: “Given the ongoing cost-of-living crisis, it is no surprise that many hospitality businesses have struggled over the last 18 months. However, Sticks n Sushi is a business that is more than bucking this trend – it has a strong brand presence, and a model focussed on high quality food production that has stood the test of time.

Over three decades, it has grown to 27 individually designed restaurants, and it has never had to shut one down, demonstrating its sensible and smart location selection, as well as the clear demand for its offering. In Andreas, the business has a seasoned leader with more than three and a half decades of experience in the industry, and with the backing of McWin, it is primed for future growth.”

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

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

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

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

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

STOCKTAKE UK'S FRANCHISE OFFER

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

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

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

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

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

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

Why Use a Specialist Hospitality Consultant?

La Fiesta is regrettably for sale.

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

Answer: because we can help your business to succeed.

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

With the investment capital returned within two seasons.

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

The price is £150.000 or nearest offer.

This is a Hospitality, Home, & Business Opportunity

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

PROFITABILITY & OPERATIONS

Based on the River Thames in Surrey

Presently undergoing a complete repaint and out of water survey.

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

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

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

maximising the labour usage in your business.

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

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

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

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

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

BISHOPSTEIGNTON, DEVON

PERRANPORTH, CORNWALL

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

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

W! NE

PRICE: £1,200,000

W! NE

PRICE: £30,000

PRICE: £30,000

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

REF: 4351

PAIGNTON, DEVON

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

LEASEHOLD

REF: 4268

REF: 4265

REF: 4711

LONGDOWN, EXETER

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BUTTERLEIGH INN, BUTTERLEIGH, DEVON

D! L SO

SHIP INN, BURCOMBE, WILTSHIRE

PALM BAR, EXMOUTH, DEVON

D! L SO

D! L SO

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

W! NE

PRICE: £35,000

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

FREEHOLD

LEASEHOLD

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

MINEHEAD, SOMERSET

PRICE: £600,000

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

SOUTH DEVON

FREEHOLD

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NEWTON ABBOT, DEVON

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

LEASEHOLD

REF: 4860

SWAN INN, BAMPTON, DEVON

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PRICE: £69,950

LEASEHOLD

REF: 4344

LIVE & LET LIVE, LANDSCOVE, DEVON

SOLD IN THE FIRST QUARTER OF 2024.

TORQUAY, DEVON

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

DUKE OF LEEDS, LEEDSTOWN, CORNWALL

BOATYARD BAKERY, EXETER, DEVON

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

THINKING OF SELLING? CALL FOR A FREE VALUATION

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OSTLER INN, UFFCULME, DEVON

01392 201262 www.stonesmith.co.uk