CLH Digital - Issue #217

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE issue 217

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Business Rate ReformHospitality VAT Cut… Manifesto Pledges as Race for No 10 Gets Under Way

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As the country prepares for next months general election political parties have outlined their proposals for the hospitality with business rate reform being a main focus of attention.

Industry leaders have continually lobbied for reform of the Britain’s outdated business rate system which has decimated the sector.

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According to the commercial real estate intelligence firm Altus Group, under 14 years of the Conservative government, revenue from business rates, the controversial devolved property tax, has risen by £9.48 billion a year up 49% from the £19.28 billion net yield during 2010/11 in England to £28.76 billion forecasted to be collected during this financial year.

President of Property Tax at Altus Group, Alex Probyn, said “the average pub, restaurant, shop, office and factory are now paying £4,714 a year more in the

business rates tax than in 2010 through the cumulative effects of increasing the tax rates by inflation.”

YEAR-ON-YEAR INCREASE Probyn added “the choice to increase the standard rate of tax by 6.7% left firms in April left firms with the biggest year-on-year increase in the standard rate business rates since 1991 at an effective tax rate of 54.6%.”

Labour have pledged to replace the business rates system in England, with a cap corporation tax at 25% for the entire parliament and retain permanent full expensing for capital investment and the annual investment allowance for small business.

(CONTINUED ON PAGE 3...)

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CLH Digital

issue 217

Editor's Viewpoint

Welcome to the latest issue of CLH Digital THE EUROS: A SUMMER OF SPORT AND A BOOST FOR THE PUB SECTOR

EDITOR

Peter Adams

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

Tonight, the highly anticipated Euros kick off with Germany taking on Scotland. This marks the beginning of what promises to be a thrilling summer of sport. As fans across the continent gear up to support their teams, there's an additional reason to cheer – a substantial boost to the pub sector. According to the British Beer & Pub Association, an astounding extra 20 million pints will be sold during the tournament, injecting a much-needed £93 million into the industry. One can only imagine this figure rising further if either team progresses to the final stages.

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While the excitement of the Euros is palpable, it’s worth noting some significant political developments impacting the hospitality sector. Surprisingly, the Green Party has emerged as the only political party addressing the unfairness of VAT in hospitality within their manifesto. Although their chances of forming a government are slim, it is refreshing to see this critical issue finally being acknowledged at a political level.

Moreover, the issue of business rates, which has long plagued the hospitality industry, seems set for reform. While there are no concrete details yet on whether this will translate to reduced costs, it is encouraging to see all major parties including it in their manifestos.

This is a positive sign that change might be on the horizon, albeit with caution required as the specifics unfold.

@CLHNews CLHNews CLHNews Today's comment is brief as I am attending a trade event in London. We have already picked a pub to watch the first game tonight. Here's to a Scotland win!

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

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Business Rate Reform-Hospitality VAT Cut… issue 217

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Manifesto Pledges as Race for No 10 Gets Under Way

(CONTINUED FROM FRONT COVER)

tionship.”

Dear party leaders,

The Conservatives have pledged £4.3bn of business rates support for small businesses over the next five years and increase the multiplier on distribution warehouses that support online shopping.

REDUCE HOSPITALITY VAT

The British beer and pub sector is one of the most historical, culturally significant, economically successful and dynamic components of British identity, society, culture and economy, generating over 930,000 vital jobs in every part of the UK.

The Green Party are to only patty promising to reduce the rate of hospitality VAT in its general election manifesto.

The LibDems Replace business rates system with a commercial landowner levy.

Green Party co-leader Carla Denyer said: “We need to give a hand to hard-pressed small businesses in the hospitality sector which have been hit by Covid and the cost-of-living crisis. The temporary 5% VAT rate should continue and extend to all activities in the cultural and sports sectors, and leisure activities. Indeed, we would be more ambitious, zero-rating all these activities for the life of the next Parliament.

UNFAIR BURDEN Kate Nicholls, Chief Executive of UKHospitality, said: “We are delighted to see the Conservative Manifesto commit to delivering UKHospitality’s call to fix the unfair burden of business rates on hospitality businesses.

REDUCE CLOSURES

“Last year in our manifesto we called for total reform of the broken business rates system that sees hospitality businesses pay three times their fair share.

CAMRA Chairman Nik Antona said:” CAMRA welcomes the Green Party’s continuing commitment to reducing VAT for the hospitality sector alongside their proposals to review planning regulations to protect the night-time economy and give local councils the powers to exempt socially essential local enterprises from paying business rates – which we would argue should definitely apply to pubs which are a vital part of our social fabric.

Commenting on the Labour Party pledges Ms Nicholls said:: “The commitments from the Labour Party are testament to 18 months of hard work by UKHospitality engaging with Labour on the sector’s priorities and shaping its policies.

“We look forward to working with Green parliamentarians and with the next UK Government to explore how these ideas could be implemented to safeguard pubs and social clubs at the heart of community life up and down the country.

“It’s clear they have listened and acted on our recommendations, which will enable hospitality to continue to create places where people want to live, work and invest.

“We are delighted to see a commitment to replace the broken business rates system and reduce the burden on high street businesses.

“Hospitality pays three times its fair share of rates, as a proportion of its turnover, and lowering the burden can easily be delivered within the first 100 days of an incoming government through the introduction of a permanently lower rate for hospitality and other high street businesses.

OPEN LETTER TO PARTY LEADERS

“Reform of the Apprenticeship Levy would be transformational for our investment in skills and help us attract more people into the rewarding roles we have to offer.

“Reform of the levy would, crucially, free up funds to enable the rollout of our successful skills pilot to help people out of work into jobs in hospitality.

“As Sir Keir Starmer said in his message to our conference today, UKHospitality has led engagement with Angela Rayner’s team on its plans for workers. As a sector that provides jobs and opportunities for everyone across the country, we look forward to continuing that rela-

“This should include cutting the rate of VAT specifically on beer and cider sold in pubs in recognition of their community value, including for traditional ‘wet-led’ pubs that do not serve food. This would help to reduce the rate of pub and brewery closures which deprive consumers of their much-valued locals.”

The British Beer & Pub Association (BBPA) have today (June 14) sent an open letter to party pleaders emphasising that beer and pub sector is one of the most historical, culturally significant, economically successful and dynamic components of British identity, society, culture and economy, generating over 930,000 vital jobs in every part of the UK.

THE LETTER READS: Rt Hon Rishi Sunak Rt Hon Sir Keir Starmer Rt Hon Sir Ed Davey

This year is the 200th anniversary of the British pint measurement but, in fact, the origins of our industry stretch back a millennium and, as the sector embraces new technology and innovation to enhance brewing production, achieve Net Zero and transform the consumer experience, a High Street without a pub or a pub without beer remains unimaginable.

But since the turn of this century a quarter of British pubs have closed permanently. There is no denying that natural attrition will be one reason. But our sector is among the highest taxed sectors in the economy. For every three pounds spent in a pub, one pound goes straight to the tax man. Pubs pay up to four times the business rates of other comparable businesses and until the urgent radical reform to business rates is implemented the current 75% relief in England is a lifeline without which many more pubs would close.

The upcoming Euros Championships brings into sharp focus the extent to which beer remainsover-taxed. British beer drinkers cheering on England and Scotland pay 54p duty per pint compared to German or Spanish fans paying less than 5p.1 Combined with high costs such as energy, publicans currently only make an average 12p profit on the average £4.80 pint in the UK. Whilst there has been recognition and acknowledgement from successive governments on the important role that pubs and brewers play in our society, a step change is required to secure its future and to promote and celebrate such an intrinsic part of British life that brings combined economic, social, and cultural value to almost every community around the country.

The beer and pub sector is special, but it does not need special favours - it needs fair recognition of its unique value. It is, therefore, imperative that the next government provides a sustainable and proportionate fiscal and regulatory framework that allows the sector to do what it does best; invest in our businesses and employees, embrace changing consumer taste and demands, and provide the community hubs that are the crucial and often invisible glue to social cohesion.

It’s the Government’s responsibility to provide that framework, we can do the rest.

Yours sincerely, Emma McClarkin OBE

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Accessible Hospitality - Creating a More Inclusive Hotel 4

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By Chris Jay, Managing Director, Bascule Disability Training (www.bascule.com)

ers become more empathetic and gain the skills to be more supportive to guests with disabilities.

This training should always happen before any other changes are made.

Why? Because the staff you have answering your phones, responding to emails, and greeting visitors at reception will impact a person’s first impressions. If they are awkward, impolite, unsupportive or lack the knowledge of how to communicate with people with disabilities, you’ve failed at the first hurdle.

Research has already shown that most hotels are lacking in this department as 58% of respondents with disabilities, said hotel staff were not knowledgeable enough about accessibility needs. Another study showed the consequences of this, revealing that 43% of people with a disability do not return if staff are unaware of the needs of a person with a disability. Whilst we do not expect staff to be perfect, they do need a good level of awareness, and of the limitations of the site in which they work.

More and more studies are demonstrating the value of accessibility, yet many businesses in the hospitality industry are slow to make meaningful changes. It’s been proven that people with disabilities represent a market worth £12bn per year- so, is it time hotels took inclusivity more seriously? After all, one in four people in the UK have a disability, so why wouldn’t you do your best to welcome such a large portion of the population?

One reason is that many hotel owners are under the impression that making necessary adjustments will be disruptive, difficult or expensive, but this is a common misconception. In fact, huge leaps can be made by simply improving staff awareness and creating a more inclusive team culture.

CHANGING PERSPECTIVES - IMPROVING BEHAVIOUR Once a hotel is ready to make the commitment to become more inclusive, step one should always involve training, helping staff to develop a better understanding and awareness of disability. This way your work-

Also, another study (from Scope), found that 67% of the British public felt awkward or uncomfortable communicating with people with disabilities. This means that there’s a good chance some of your staff will be lacking the skills and understanding to properly communicate with many of your guests.

CHECK YOURSELF After training staff, a good way of starting your journey is by assessing accessibility in the building, which is best achieved through a professional audit. Here, you can gain a thorough insight into access across all areas of the hotel and use the report as a starting block. If you wanted a more comprehensive analysis, why not get your hotel’s website audited too and ensure your guests aren’t put off before they contact you. A good website audit will point out how easy it is for people with disabilities to book a room and access the content you present.

If you say you’re accessible- make sure you are!

One of the biggest problems for people with disabilities in hotels, is that there are variable understandings of what ‘accessible’ means. For

example, quite often a room is advertised as accessible, but movement within it is hindered by surplus furniture and features, meaning a wheelchair user can only access half of the space- and who would be happy with only 50% of what they pay for?

Allowance should always be made for access to all areas and features, in both the rooms, and the wider space offered by the hotel such as the bar, spa or restaurant. Consideration should also be given to turning a wheelchair (generally the minimum diameter for a turning space should be 60 inches).

Communicating with the guest during the booking process is a good way of assessing access and offers an opportunity where you can ask if someone would like additional furniture removed. Some consideration for where accessible rooms are placed is also worthwhile, and the closer they are to the ground floor, the better! If they do have to be on another floor, make sure staff are trained in how to assist people with disabilities to exit in the event of an emergency.

Overall, hotels should be clear about all of their accessibility but never over exaggerate. A good example of this is the accessible bathroom-or wet room. Make sure that this is what you say it is, and not simply a bath with added handrails as this does not qualify and can cause incredible inconvenience. It is better for someone to choose a different hotel than turn up at yours and be unable to access the room.

FINER TOUCHES Once you are on your way, you can continue to enhance your accessibility through added extras. Consider the location of accessible parkingis it wide enough and in the right location? Are switches, temperature controls and resources in reachable distance? Are menus available in braille, or large print? Is the hotels social media and marketing accessible for all?

Most importantly- gain feedback and offer ways for guests to review your efforts, with specific focus on those in accessible rooms. They will inform you of your strengths and weaknesses. Before long, your efforts and commitment to inclusivity will be recognised by many, opening your hotel up to the custom of a whole new group of guests.

Brakspear Pub In Wiltshire Stages ‘Stunning’ D-Day 80 Commemoration A Brakspear village pub in Wiltshire became the venue for the largest D-Day 80 event of its kind last week. The Barleycorn in Collingbourne Kingston staged a three-day commemoration which has so far raised £12,192 for charity, including a £2,000 donation from Brakspear under its Brakspear’s Giving Back scheme.

Money raised will be divided equally between the nationally nominated D-Day 80 charities: The RAF Benevolent Fund, The Royal Naval Association, ABF The Soldiers’ charity, The Merchant Navy Association and the Normandy Memorial Trust.

As long-standing supporters of the military and veterans, The Barleycorn’s licensees Tom Robinson & Terry Burgess started planning the events programme in January, with their pub team, the local community and military personnel at nearby Tidworth.

The Barleycorn licensee Tom Robinson said: “We were absolutely stunned by the response to our D-Day 80 events from initial planning to the final event. Everyone we approached got behind it with huge energy and generosity.

The Barleycorn followed the national programme of events, starting at 9.00 on 6 June with the D-Day 80 Proclamation read in the pub, and culminating in a 40sthemed Ball & Charity Auction on the Saturday night. In between, residents and visitors enjoyed an array of activities including a picnic on the Village Green, a Beacon Lighting, D-Day flypast and entertainment from a number of musical acts including The Salisbury Big Band Throughout the commemoration, a D-Day exhibition ran in Collingbourne Village Hall, with live and static WW2 displays including reenactments by Monty’s Misfits, a General Eisenhower Convoy tribute and Children’s Art Wall, while local people were encouraged to submit mementos or stories from relatives who served during the war. Back at The Barleycorn, team members dressed as Land Girls ran the pub across the three days.

“We are so grateful to our wonderful team at the pub, local volunteers and organisations who donated auction prizes. We’re delighted that, together, we achieved an event that remembered our WW2 heroes, entertained our customers and raised more than £12,000 for worthy charities – a figure that will climb over coming weeks as more donations come in.”

Brakspear managing director Tom Davies said: “For a small village pub to have successfully staged something of this scale is just phenomenal and Tom, Terry and the team deserve huge congratulations – as well as a day off!

“The Barleycorn is a great community pub and they did what these pubs do best, bringing people together and fostering a sense of togetherness. We are delighted to be adding our contribution from the Breakspear’s Giving Back scheme to the amazing sum they have raised for their chosen charities.”

Flat May For On Premise Drinks Sales May ended with another modest week of drinks sales in Britain’s On Premise, CGA by NIQ’s Daily Drinks Tracker reveals.

Average sales in managed venues for the seven days to last Saturday (1 June) were 1% down on the equivalent period in 2023. The marginal decline is a second successive week of negative year-on-year comparisons, after a 3% drop in the previous seven days—which followed decent growth in the first half of May. On Premise sales were tempered by mixed weather across Britain, with temperatures notably lower than the equivalent week in May 2023. It was a sub-par Bank Holiday weekend of trading, and sales were down by 5% on Bank Holiday Monday (27 May). Sunday and Wednesday (26 and 29 May) were the only two days to see growth.

Wine was the best performer among the major drinks categories, with year-on-year sales growth of 8%.

Beer (up 1%) was also in growth, but cider (down 14%), soft drinks (down 1%) and spirits (down 8%) were all negative.

“May was a month of two halves for hospitality, with modest growth in the first fortnight followed by marginal drops in the second,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “Mixed weather and ongoing caution in consumer spending is making real-terms sales increases difficult at the moment, but as the Euro 2024 football tournament approaches, operators and suppliers will be hoping for a much brighter June.”

Euros Boost For Father’s Day Bookings issue 217

Dinner reservations for this Sunday are up a staggering 66% in comparison to last year, as dads and their families, come together to cheer on the Three Lions. Lunchtime bookings are also popular, up 52% YoY, as guests look to take full advantage of enjoying the first restrictionfree Euros tournament since the pandemic.

Commenting, Tim Chapman, Chief Commercial Officer, Zonal, said: “The fact that operators are in for a bumper weekend of Father’s Day bookings is a step in the right direction for hospitality. Ahead of Sunday, it’s important for operators to utilise their booking systems to capitalise on the opportunities they provide, such as taking advantage of

Bidcorp UK Announces the Asset Acquisition of Northern Bloc Ice The Leeds-based business, which opened its doors in 2014, offers an impressive range of quality and natural products including vegan, bespoke and bold ice creams in various innovative flavour profiles. They also have a low-sugar ice cream range for children and an ice cream for dogs supporting the Dogs Trust.

Northern Bloc will join Bidcorp UK’s network of manufacturing businesses, which includes Simply Food Solutions and Yarde Farm, and will continue to trade under its well established name.

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upselling opportunities with Father’s Day packages and promoting preorders for food and drinks to maximise revenue.

Latest insight from hospitality technology partner Zonal reveals Father’s Day bookings are up 44% compared to last year, as Brits gear up to celebrate their dads over a Euros-packed weekend.

Bidcorp UK has announced their latest acquisition of the trade and assets of Northern Bloc Ice Cream Ltd, an independently run ice cream manufacturer supplying retail and food service customers including Booths, the National Trust and Wagamama.

CLH Digital

Jim Gouldie, Supply Chain and Technical Services Director at Bidfood UK said: “We’re delighted to welcome Dirk Mischendahl, Managing Director, and the Northern Bloc team to our Bidcorp UK family.

“Their passion, ethical ethos and reputation for providing great-tasting products at an excellent service completely resonates with our core mission and values. We look forward to supporting the team and expanding their brand presence through multiple routes to market.”

Dirk Mischendahl, Managing Director at Northern Bloc added: “We are very excited about joining the Bidcorp UK group and having the opportunity to continue the journey we started in 2014, creating great flavours and making ice cream centre of plate!”

“It’s key to get this right – as the tournament goes on and our home nations potentially progress, operators can only expect the demand to grow, so it’s important to be prepared.

“Having the right tech in place can help venues streamline operations during busy periods whilst ensuring customers have seamless experiences – from ordering and paying directly from tables to being able to amend bookings digitally. This combination ensures a winning experience for both dads and football fans, not to mention more profits for operators.'”

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“Hospitality Teams Need Our Help After The Hardest Period For Our Industry In Living Memory” – Chris Welham, Chief Executive Officer of the Licensed Trade Charity (www.licensedtradecharity.org.uk) As we face the aftermath of the unprecedented challenges that our sector has endured in recent years, it's vital we recognise the impact this has taken on our workforce's mental and emotional wellbeing. Their resilience has maintained our industry and kept its doors open, and it is our duty to ensure they receive support they need.

Here at the Licensed Trade Charity (LTC), we’ve seen the impact of these pressures on people across the sector. In fact, last year we experienced a record 43% jump in calls to our helpline compared to 2022, a strong indicator that the uncertain economic conditions are affecting the industry’s work force, not just financially but also their mental and physical health.

Financial issues are continuing to cause a real strain on people in the sector, and with stress being a core driver of people struggling with their mental wellbeing, it is no surprise that a sizeable make up of this increase in calls to our helpline, stemmed from trade professionals seeking mental health support. It’s crucial that operators recognise the signs of when an employee might be struggling. Whether it be a noticeable change in

behaviour, lack of motivation or increased absence – please check in with them and signpost how and where they can seek help and support.

The LTC is here to support the people of the licensed trade, practically, financially and emotionally, through a range of avenues, including our free 24-hour helpline, through which we offer a ‘management support line’ which provides managers with consultancy and useful tips, enabling them to deal effectively with a wide range of people problems. We can also connect those struggling with a trained counsellor, via our partnership with Relate. Additionally, we have support packs available through our website along with wellbeing tips and help sheets.

The people who work in our sector aren’t just providing food and drink for guests, as customer facing professionals, they enable people to relax, unwind and share their thoughts and feelings. The rapport they have with guests creates a sense of trust, making people feel comfortable sharing personal stories and problems in a non-judgemental way, a vital aspect of community life. Many people visit our pubs, bars and breweries to combat loneliness and seek human connection, and our teams fill this gap by engaging in conversation and showing genuine interest in the lives of their guests. This not only highlights the value that our industry provides to society, but also showcases how important it is to ensure those working in licensed hospitality are in the right headspace to continue to provide support and friendship for guests.

With the charity providing aid to 47,130 people in the drinks industry last year alone, 2023 represented the busiest year on record for the LTC. We expect the next six months will be no different, which is why it is more important than ever to check in with yourself and your team. Recognise the signs and please call us on 0808 801 0550 if you or anyone you know may need support.”

Only A Pavement Away Expands Its Reach Across The North Of England & Scotland Only A Pavement Away, the industry charity supporting those facing homelessness find employment in the hospitality sector, has expanded its groundbreaking work to cover Scotland and Manchester. This marks a significant step in Only A Pavement Away’s ambition to develop the infrastructure and resourcing to operate UK wide.

Grampian, to help people in custody develop the skills to work in professional kitchens upon their release. The ‘Kitchen Training Academy’ is the result of a partnership between HMP Grampian and Greene King, with funding provided by Aberdeenshire Council and ongoing candidate support given by Only A Pavement Away.

Building on the charity’s strong presence in London and the South of England, where it has helped over 490 people rebuild their lives and reintegrate into society through employment in the hospitality sector, Only A Pavement Away is now expanding its presence in Manchester and Scotland as demand for the charity’s services continues to grow across the UK.

The life-changing initiative will see HMP Grampian and Greene King deliver training and development opportunities to people in custody, while Greene King provides employment opportunities to candidates on release. Only A Pavement Away will ensure that the candidates who are making the transition to employment are work ready, and fully supported within their new role, with regular check-ins in place and ongoing training opportunities offered. Greg Mangham, Only A Pavement Away Founder and CEO said:

Charity CEO and founder, Greg Mangham, visited Edinburgh and Aberdeen earlier this year to assess the viability of expanding into Scotland and meet with key stakeholders. After recognising the huge demand for the support that the charity can provide, Only A Pavement Away has focused its efforts on leveraging existing partnerships to help place more people into work within the hospitality industry across this area of the UK. The opportunity to expand into Scotland and the north of England has been bolstered by the onboarding of two new relationship managers in Manchester and one new relationship manager in Scotland. This has been vital in being able to provide support to more people across the UK who are facing hardships.

Also supporting the expansion into Scotland, has been the launch of a Learning Kitchen within HMP

“we are thrilled to be taking steps to broaden our network and build our incredible team, helping us to offer as much support as possible to those facing homelessness across the UK. “Support from great referral charities and employer partners that operate in regions where we are growing our infrastructure, is vital for us to continue to offer our services to more communities.

“With this in mind, I would like to offer a big thank you to Greene King. Expanding into Scotland and Manchester is a huge moment for us, but this really is just the start. Please do get in touch if you believe you can help Only A Pavement Away.”

Business Rate Tax Up 49% During Last 14 Years According to the commercial real estate intelligence firm Altus Group, under 14 years of the Conservative government, revenue from business rates, the controversial devolved property tax, has risen by £9.48 billion a year up 49% from the £19.28 billion net yield during 2010/11 in England to £28.76 billion forecasted to be collected during this financial year.

The Conservatives have in their manifesto pledged a £4.3bn of business rates support for small businesses over the next five years and to “continue to ease the burden of business rates for high street, leisure and hospitality businesses” by increasing the multiplier on distribution warehouses that support online shopping over time.

President of Property Tax at Altus Group, Alex Probyn, said “the average pub, restaurant, shop, office and factory are now paying £4,714 a year more in the business rates tax than in 2010 through the cumulative effects of increasing the tax rates by inflation.”

However, BRC chief executive Helen Dickinson claimed the manifesto “fails to take the bull by the horns, leaving many ongoing challenges, from business rates to apprenticeships, without clear solutions”.

Probyn added “the choice to increase the standard rate of tax by 6.7% left firms in April left firms with the biggest year-on-year increase in the standard rate business rates since 1991 at an effective tax rate of 54.6%.”

In November 2023 chancellor Jeremy Hunt extended the 75% business rates relief until 2025.

Hunt also froze the Small Business Multiplier, which will affect some operators, but the Standard Multiplier – where a business’ rateable value is £51,000 or more – will rise with inflation.

She said: “With business rates now at a record high of 54.6p in the pound, the Conservative promise to ‘continue to ease the burden of business rates’ for businesses on the high street will ring hollow to many retailers.

“Despite previous promises to reform the broken business rates system, we continue to see empty shops around the country that have fallen prey to sky high rates. And while the full details of the proposals to offset high street business rates by raising rates for warehousing would need to be seen, it is hard to see it as a viable solution given the wide range of retailers that sell goods online as well as from stores.”

Lib Dems Vow To Reform Business Rates issue 217

Labour has promised councils multi-year funding settlements and an end to “wasteful competitive bidding” in its general election manifesto, and also pledges to replace business rates with an alternative which would “raise the same revenue but in a fairer way”. Labour says: “The current business rates system disincentivises investment, creates uncertainty and places an undue burden on our high streets. In England, Labour will replace the business rates system, so we can raise the same revenue but in a fairer way.

“This new system will level the playing field between the high street and online giants, better incentivise investment, tackle empty properties and support entrepreneurship.”

Labour also promises to cap corporation tax at 25% for the entire parliament Retain permanent full expensing for capital investment and the annual investment allowance for small business CAMRA Chairman Nik Antona said: “CAMRA members will be pleased to see that Labour’s manifesto includes a commitment to change the outdated business rates system to make it fairer between online enterprises and bricks and mortar businesses like pubs which are massively penalised in the current system.

“Any changed system must make sure that pubs no longer pay a disproportionate share of rates and that a new, fairer business rate regime recognises their community value to help keep our locals open and thriving as

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a vital part of our social fabric.”

“Whilst it does not feature in the manifesto, CAMRA looks forward to working with Labour MPs in the next Parliament to develop their policy for a ‘community right to buy’ giving local communities in England a right in law to have first refusal on buying privately-owned community assets which would be a gamechanger for people who want to save and take over the running of their local pubs if they are under threat of closure, conversion or demolition.”

Helen Dickinson, chief executive of the british retail Consortium said: “Labour recognises the current business rates system is broken – limiting business investment and leaving many retail premises empty.”

“Retailers will want to see the details of what any replacement to our current system would look like. It is essential any new system brings down the disproportionate burden on retail, which currently pays 22% of the total rates bill, while accounting for 5% of the economy. Such reforms have the potential to incentivise vital investment and help diverse shopping destinations to thrive.”

“While any plans are being consulted on, it is vital the current multiplier is frozen. Any solution must acknowledge that today’s customers shop both on our high streets and online and efforts to create a fairer system must not harm their ability to get high quality, affordable items, however they choose to shop.”

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

£1000 in vouchers and a celebratory meal for friends and family in a casual dining restaurant of their choice. Furthermore, the winning KP’s employer will get a piece of Winterhalter equipment worth up to £10,000.

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

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

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

“When we first came up with the idea for KP of the Year we had no idea that it would get the response it did,” says Stephen Kinkead, Winterhalter UK’s managing director. “It’s all about putting KPs and the work they do in the spotlight. It’s humbling to read the nominations – learning about the dedication and effort so many of them bring to their jobs is always inspiring.”

The KP of the Year 2024 will be awarded the prestigious KPOTY trophy, as well as

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

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

Winterhalter provides a total solution for dishwashing and glasswashing, from presales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

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Almost 20 Million Extra Pints Expected To Be Enjoyed During The Euros On the eve of the European Championships kicking off tonight, Friday 14 June with Germany versus Scotland (with Serbia versus England two days later on Sunday 16 June), new figures from the British Beer and Pub Association show that almost 20 million extra pints are expected to be sold and enjoyed during the tournament which is to the value of over £93 million in extra sales.

Total sales across the 4 weeks of the Euros 298,833,559 – £1,434,401,082 Which includes an uplift of 19,548,061 – £93,830,695 This means that across the month of the tournament, the BBPA expects today pint sales of just over £1.4 billion (including the £93 million uplift), representing almost 300 million pints being sold (including the extra £19.5 million).

Emma McClarkin, Chief Executive of the British Beer and Pub Association “Football fans know that the best

place to watch live sport, if you can’t be in the stadium itself, is down the pub. Whether you are supporting England or Scotland or cheering on another team, there can be no better place to watch the Euros and sharing a few refreshing beers than with friends than in your local. It is a stark fact that UK pub goers will be paying the highest beer duty than any of the other competing nations in the Euros, including twelve times more then German and Spanish rates. However, with a predicted extra 20 million pints set to be poured during the tournament, worth an extra £93 million in sales, I encourage anyone wanting to watch the football to go to the pub and support their local.”

The BBPA has also designed and published the definitive Euros wallchart which also contrasts the different beer duty rates across the different competing nations. As you will see, England and Scotland beer drinks will face the highest duty rates, in stark contrast, as Emma’s quote says, to German or Spanish fans who are charged 12 times less – a Euros league table that neither English or Scottish would want to be topping.

Troway Licensees Celebrate 30th Anniversary Admiral Taverns is celebrating passionate licensee duo, Kay Grimes and Andrew Browes at The Gate Inn who have been at the helm of the pub for 30 years, and part of the Admiral family for 20.

Local to the area and passionate about hospitality, Kay and Andrew took over the pub in 1994 and have dedicated themselves to creating a thriving social hub for residents to enjoy.

Admiral Taverns’ Business Development Manager, Anthony Lowther-Knowles, recently presented them with a certificate that recognises their incredible service to both the pub and the local community.

Andrew Browes, licensee at the Gate Inn, commented: “This is a really exciting milestone that we are very proud to be celebrating! Over the last few decades, we have worked extremely hard to cement The Gate Inn at the heart of our amazing and closeknit community and we look forward to continuing this on for years to come. We would like to thank our fantastic customers and team who have made this all possible and we

look forward to seeing what the future has in store.”

The Gate Inn is a cosy village pub that provides residents and walking groups with a space to come together and enjoy one another’s company. As a traditional community pub, it serves a wide selection of draught beers such as Theakston’s Best Bitter, Wainwright Gold and seasonal cask ales. To keep their offering interesting, the licensees have their beers on regular rotation giving customers the chance to try a range of different flavours and styles.

Anthony Lowther-Knowles, Business Development Manager at Admiral Taverns said: “On behalf of myself and the whole team at Admiral, I would like to extend my warmest congratulations to Kay and Andrew on reaching this incredible milestone! They have put so much hard work and commitment into creating such a fantastic space for the community and it’s been a joy to witness. We wish them the very best of luck for the future and look forward to continuing our work with them to support their vision.”

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Advice for Those Needing to Make a Profit from Existing Property Assets

By Paul Johnston, Head of Corporate Sales at Leaders Romans Group (LRG) (www.lrg.co.uk) Commercial property has historically been viewed as the more profitable asset class but more recently, residential property values have taken over. This is evident in the number of companies, across the board, converting commercial to residential property – from John Lewis investing in Build to Rent homes, to the many former office blocks that have been converted to residential units.

We deal with several such properties: an example of this is Peartree House, a former office block in Harlow, Essex. LRG recently purchased the 26 apartments and we are confident that with an annual yield of 6.58% it will resell very successfully.

In the current market, many hotels are also choosing this option.

Some do so because of straitened economic circumstances including increased capital and operating costs, changing consumer demand but many do so as a prudent financial investment in a changing market.

CONVERSION INTO RESIDENTIAL The UK built fewer houses in 2022 than since the second world war, according to an analysis by the Home Builders Federation. And with some significant blockages in the planning system (from issues of nutrient neutrality creating moratoriums across entire local planning authorities; to local plans being shelved due to political uncertainty) land for housebuilding is limited.

Both commercial office buildings and hotels can be well suited to residential use with very few changes required.

Our planning consultancy, Boyer, advises on seeking planning consent for change of use to residential or doing so under Permitted Development Rights (a planning route which is generally quicker and less expensive than a full planning application).

Full planning permission is required if a property owner wishes to make structural changes in converting it for residential use. However, the relatively recent option of permitted development rights (PDR) can also provide permission for change of use without the need of a full planning application.

Both hotels and office buildings (some of which may have been originally built for residential use) are attractive, perhaps historic, buildings, ideally located in popular areas close to amenities. Hotels in particularly often have facilities within the complex itself which makes them potentially very desirable with potential homeowners.

Going down the planning route – whether a full planning application or change of use application - requires

council support. In areas with a shortage of homes this may be easier to achieve than in those in which the demand is for employment, A good planning consultant will be able to advise on, and make a case for, either.

The earlier you understand what you can achieve, what is viable and what the limits are, the better informed your outlook will be.

There are certain pitfalls to look out for. One is that residential units require a good EPC rating, and especially with older buildings, the costs of conversion and upgrading to meet modern energy efficiency standards can be considerable.

The option to convert from commercial to residential use is increasingly popular with investors, as institutional investors increasingly see the benefits of residential over commercial investment. So whether you’re looking to retain the support of existing investors or attract investment for a new venture, this is one aspect in which the economic factors are favourable.

CONVERSION TO STUDENT ACCOMMODATION Another option is to convert an office or hotel building into student accommodation – another sector crying out for additional bricks and mortar: research cited by the Higher Education Policy Institute suggests that there is a current shortfall of 207,000 student beds in the UK, likely to rise to 450,000 by 2025.

Hotels, with their shared spaces and additional facilities, are particularly well suited to the co-living lifestyle sought by students. Also room sizes and the inclusion of en suites tend to be well suited to student accommodation than self-contained flats. This means that a conversion may be achieved through permitted development rights.

When considering conversion into student accommodation, city centre sites tend to be more desirable to operators than rural sites.

The challenges include convincing the council that the scheme can be managed in a way that won’t impact on the existing community. It is generally easier to secure planning permission for student housing if an occupier has been agreed (ie, that the development isn’t speculative), so if there’s a nominal agreement with a university or college, you can demonstrate demand and have a greater chance of winning planning consent.

CONVERSION TO LATER LIVING ACCOMMODATION A further opportunity is to convert a building into retirement accommodation. The recently published Mayhew Review found that the property sector is failing to adapt to the impact of an ageing population, with only around 7,000 retirement homes being built each year in contrast to the 50,000 new units needed annually. Given that the 65 + population is anticipated to increase to 17.2 million by 2040, there is clearly a significant demand and supply imbalance to be resolved.

Again, investors favour this use, because density is a key factor in the viability and profitability of any property development and with later living schemes averaging approximately 250 apartments, they are an attractive investment proposition.

With the exception of a few ramps, schemes such as these demonstrate that providing such a community does not require a structural re-think in the layout, but an attitudinal shift. Facilities such as lounges and clubrooms, staffing assistance, care packages, wellbeing suites, and 24 hour concierge are either already present in most suburban BTR schemes, or can be provided with little change to the built environment.

The UK has much to learn from the numerous successful later living schemes in Europe and the US, many of which form part of larger suburban BTR schemes - mixed-use developments not only for the over 55s but in some cases, innovative intergenerational living projects which both support the crisis in social care while also boosting the supply of affordable housing.

CONCLUSION While increased interest rates and build costs, along with other factors, mean that getting financing for property-heavy investments has become more challenging, conversions offer a great way of resolving that impasse.

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 on-demand content, in reality it remains essential, especially in the UK. Television still holds great value for the hospitality industry.

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.

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.

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.

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.

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

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Conservative Manifesto Answers UKHospitality Call To Fix Unfair Business Rates Kate Nicholls, Chief Executive of UKHospitality, said: “We are delighted to see the Conservative Manifesto commit to delivering UKHospitality’s call to fix the unfair burden of business rates on hospitality businesses.

Announcing the Conservatives party manifesto Prime Minister Rishi Sunak said: "Small and medium-sized businesses are the lifeblood of our economy and we are making the UK the best place in the world to start or grow a business. We have great foundations: world-class talent, an internationally envied legal system and a business-friendly regulatory environment.

The parties plans are to "create more freeports and business rates retention zones" with an application round at the start of the next parliament.

Councils would get to keep business rates growth for 25 years to invest in infrastructure and local industries. However, the manifesto does not say which areas will be able to access this.

“Last year in our manifesto we called for total reform of the broken business rates system that sees hospitality businesses pay three times their fair share. We need a permanent, lower rate for hospitality that lets businesses invest in high streets, creating places people want to live and work.

"We are supporting firms with a business rates support package worth £4.3 billion over the next five years to support small businesses and the high street."

“Hospitality is a unique sector in being able to provide jobs for everyone, everywhere, and we’re pleased to see a commitment to fund 100,000 apprenticeships for young people. However, problems with the existing Apprenticeship Levy system need to be fixed first and reform of that levy is a high priority for the sector.

This would include easing business rates for high street, leisure and hospitality businesses by increasing the multiplier on distribution warehouses that support online shopping and improving access to finance for SMEs.

“We are also pleased to see a pledge to review the nighttime economy in order to harness the power of hospitality, which is the beating heart of our vibrant nightlife in this country.

Sunak added: "Our commitment to levelling up means giving everyone the opportunity to stay local and go far."

“UKHospitality has clearly set out its policy recommendations for a future government and we will continue to assess pledges in all party manifestos against the needs of the sector.”

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.

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.

A 360 DEGREE VIEW

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

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.

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.

Taste The Triumph: Nestlé Professional Crowns 2024 Toque d’Or® Champions Nestlé Professional has announced the winners of the 36th edition of its prestigious hospitality competition Toque d’Or. After an exhilarating Grand Finals Week Geraldine Sierra Torres from Westminster Kingsway College and Jasmine Ferdinando from York College have been crowned as the champions of this year’s competition.

This year’s Grand Finals comprised a series of action-packed challenges focused on sustainability, covering topics such as food provenance, regenerative agriculture and how hospitality plays an important role in supporting communities. Each day presented a unique opportunity for the 12 finalists to showcase their skills, creativity and passion, from curating menus using sustainably sourced ingredients and engaging in food foraging activities, to delving into the principles of sustainable farming and production.

Competitors received unparalleled guidance and expertise from a distinguished panel of judges, and this year’s Grand Finals Week was hosted at various iconic locations including the Fine Dining Challenge, which was held at D&D London’s ‘Blueprint’ on the south bank of the River Thames.

Judge, Tommy Banks said: “It was an absolute pleasure to collaborate with the finalists throughout what was a transformative, week-long learning experience. Witnessing their dedication and creativity during the Fine Dining Challenge was truly inspiring. As they move forward beyond the competition, I have every confidence that they will continue to flourish and make significant contributions to the hospitality industry.”

Katya Simmons, managing director of Nestlé Professional UK&I, said: “Yet again, this year’s Toque d’Or competition has demonstrated just how much young talent there is in hospitality. We enjoyed watching all the participants as they progressed through key stages of the competition and extend our warmest congratulations to those who advanced and competed in Grand Finals Week. It’s no mean feat and they should all be proud to have made it this far, in what is an incredible achievement.

“The essence of this competition lies in our unwavering commitment to fostering the next generation of hospitality professionals, through close collaboration with the industry. It has been truly inspiring to partner with other pioneering businesses on crucial topics such as sustainability and regenerative agriculture, ensuring we set the new standard for emerging talent and a benchmark for success.

“A huge thank you to all who have contributed to making this Grand Finals Week, and indeed the entire Toque d’Or event, a resounding success. And another huge congratulations to this year’s winners Geraldine and Jasmine.”

Geraldine Sierra Torres, BOH Winner said: “This is such a surreal moment for me. Ever since I was a child, I remember cooking with my grandmother in the kitchen at home. She inspired me to pursue my passion for cooking, which has ultimately led me to where I am today.

While I’m incredibly proud of my achievement, I think all of the finalists are deserving champions. As a group, we’ve spent so much time together and created some amazing memories. It’s great to have made so many friends. I want to thank everyone involved in making this competition so special; I’ve been able to grow so much both from a personal and professional perspective. I’m going to enjoy this moment first, and then look forward to the prize trip to Switzerland!”

Jasmine Ferdinando, FOH Winner said: “I know it sounds like a cliche, but when I first entered the competition I never thought I would get this far. I’m so grateful to have had this opportunity, to meet so many amazing people and to develop great friendships along the way. I can’t wait to put the skills and knowledge that I’ve been able to gain over the last few months to the test, as I get ready to start my career. I’d like to thank my college lecturer Suzanne for supporting me and giving me the confidence to really push myself and step out of my comfort zone. Looking ahead, there’s so much to be excited about, but first I want to soak in all the fun and adventure that awaits us in Switzerland!”

This year’s winners, Geraldine and Jasmine, are now set to embark on an extraordinary journey to Switzerland, immersing themselves in Nestlé’s rich heritage and Swiss traditions. This once-in-a-lifetime trip will include visits to the Nestlé headquarters, where both Geraldine and Jasmine will learn more about culinary arts and sustainability in a masterclass with Nestlé Professional global executive chef, Emmanuel Lorieux; experience a hands-on training day with Nestlé Professional’s master barista Christos Sotiros at the Nestlé Beverage Centre in Orbe; receive a special tour of the renowned Nestlé chocolate factory; and visit some of the best food and drink destinations Switzerland has to offer, in what is set to be an unforgettable culinary journey.

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Retail And Hospitality Sectors To See £302.5m Boost From England’s First Match At Euro 2024 Retailers and hospitality venues across the UK will benefit from England’s first Group Stage match against Serbia at Euro 2024 on Sunday 16th June, as consumers are set to spend £302.5m, a new report reveals.

The Men’s UEFA Euro 2024 Spending Report by the UK’s most trusted savings site VoucherCodes.co.uk, predicts that 19.4m people will tune into the game whether at home or their local pub, bar, or restaurant, making it the most watched game of the group stages.

The late kickoff time of 8pm on a Sunday means British retailers will see a revenue boost from England’s first match, as 13.6m consumers are expected to watch the game from home. As the only weekend game of the group stages, food and drink retailers can expect sales to hit £129.2m.

Hospitality venues can expect to be busy as consumers expenditure is set to hit £69m. Pubs, bars and restaurants can anticipate welcoming 5.8m consumers into their establish-

ments, predominately purchasing drinks (£43.4m) and food (£25.6m).

Throughout England’s three group stage matches, which ends on Tuesday 25th June, a total of £809.7m is forecast to be spent across retail and hospitality.

Michael Brandy, Senior Commercial Director at VoucherCodes.co.uk commented: “Although the late 8pm Sunday kick off will encourage many consumers to watch the match from home, as England’s only Group Stage game to take place on a weekend, there’s still set to be a generous boost in spending – the biggest out of all Group Stage games. With 5.8m people set to venture to their local pub, bar or restaurant, venues can expect to cash in on England’s first fixture.

“To make the most of the match, venues can entice and encourage consumers to spend more by offering promotions or discounts during the matches to maximise business profits.”

Music Industry Giants Unite Behind Youth Vote Campaign As festival season kicks off, music festival industry heavyweights are uniting to get 18-34 year olds to the polls. Taking place just days before the country goes to the polls, Glastonbury Festival will this month be hosting an exclusive, interactive ‘Crash the Party’ on site installation, reminding Festival-goers to turn out to vote the week after the Festival. Glastonbury and Crash the Party are also running a competition to win 2x tickets to this year’s Festival, where entrants who are registered to vote and sign up for reminders about key election moments could be in with a chance of heading to Worthy Farm.

Melvin Benn of Festival Republic which runs Reading & Leeds, is among the industry leaders throwing their support behind Just Vote, a campaign aimed at persuading young people to register to vote ahead of next month’s general election.

Melvin Benn, Managing Director of Festival Republic said: “Reading & Leeds are among the country’s biggest gatherings of young people and sit at the very heart of our youth culture. In bringing these festivals to life I have the privilege of witnessing the next generation’s energy and passion first-hand and it is vital that their voices be heard at the general election. The music industry has always been an Important force for positive change and working with Just Vote is a great way to empower our audiences to channel their energy into exercising their democratic right at this historic moment.”

Festival Republic are also providing tickets as competition prizes, only available for entry to those who are registered to vote. The ‘Crash the Party’ movement is part of Just Vote, an urgent campaign urging young people to get out and vote in the July 4th general election. The brainchild of green entrepreneur Dale Vince, the campaign will feature eye catching visuals created by legendary advertising firm Saatchi & Saatchi.

Dale Vince called on artists playing the festivals to endorse the campaign: “We’re grateful to Festival Republic, Glastonbury and all the participating festivals for throwing their weight behind Just Vote. This is the most important general election of our lifetime, and the UK music scene has immense cultural influence which can mobilise young people to make their voice heard on 4 July.

“We’re also calling on the UK’s musicians to use your platforms to rally young people to register and then get out and vote. Artists playing these festivals – if you see this please get involved and help spread the word about the Just Vote campaign: the future of our country depends on young people having a say!

Last year, a single post by Taylor Swift got 35 thousand Americans registering to vote. We in the UK have such a long history of mobilising people through music, so there’s no reason our home grown talent shouldn’t be doing the same.”

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By Liz Smith-Mills, P&G Professional Expert Advisory Council member When guests choose to spend a night away, particularly in the luxury sector, they are seeking an experience they can’t get at home. From adding in wellness amenities, showing a commitment to sustainability, unique culinary experiences, or creating personal touches to make their stay feel special, there are many things hotels can do to impress these guests – but it should not come at the expense of the basics like excellent customer service or impeccable cleanliness.

Undeterred by the cost of living crisis, the luxury hotel sector in London is thriving off the experience-driven super rich. New hotels are popping up to meet consumer demand, with figures estimating that the global luxury hotel market is now worth £55bn and is headed nearer £80bn within four years.

The new challenge for London’s hotels is creating an environment which exceeds the expectations of this discerning consumer, to get an edge over the competition. Going beyond the expected positively impacts loyalty and drives revenue but venues must pull out all the stops.

Sustainability is far more than a buzzword for this consumer, with 59% of bookers looking at the environmental credentials of a hotel before choosing it. This has been a major factor in the development of many new hotel launches, with the focus shifting into making sure environmental ethos goes way beyond just lip service. Moreover, sustainable practices can help to reduce operational costs and increase efficiency, providing long-term financial benefits for the hotel.

The implementation of sustainable practices in hotels can range from simple measures, such as recycling and reducing waste, to more complex initiatives such as the use of renewable energy sources. It can even filter down into products used. Simple swaps such as the laundry products used can help hotels demonstrate commitment to sustainability. For instance, Ariel Professional is specifically formulated to provide exceptional performance even in one wash, short cycles and at low water temperatures, conserving energy, a move which can also save up to 40% on washing energy bills.*

Consumers are more in tune with small details than ever before, and guests continue to be alert to cleanliness, with hotels that can demonstrate their commitment to hygiene more likely to be successful– when guests are parting with large sums of money they will expect a spotless environment that is cleaner than their own home. Guests also like to see products and brand names they recognise in a hotel, as it puts their mind at ease. However, in today’s world of staff shortages, this can be challenging to deliver when staff have multiple roles to juggle.

It is important to boost staff productivity so that teams can deliver the cleanliness guests expect. One way to do this is to send housekeeping teams to clean rooms in pairs, as they work more efficiently. Having the basics right, such as the products used can also boost efficiency.

This means staff can have time to focus on excellent customer service, something which is paramount amongst guests who are paying a lot for a hotel room, and at a luxury hotel, customers will expect gold standard service. Hotels can go above and beyond by training staff to deliver personalised greetings and concierge services.

With more hotels set to be landing in London now to meet demand, now is the time for hotels to pull out all the stops to keep their head above the competition, ensure guest loyalty and increase profitability.

*(*Cost of energy saved at 30c vs 60c)

Is Your Kitchen Hiding A Hero? Then It’s Time To Celebrate Them On KP Day 2024

It’s time to celebrate the amazing work of kitchen porters as National KP Day returns on June 22nd. Organised by Winterhalter, KP Day seeks to put the spotlight on the all too often overlooked contribution of kitchen porters to keeping kitchens working at peak efficiency, as well as raising money for Hospitality Action.

Now entering its 11th year, KP Day is a chance for kitchens from all sectors of foodservice and hospitality across the UK to tell the country how much they value their KPs. Past years have seen contributions from a diverse range of locations including five star hotels, clubs, army barracks and many more.

“It’s always very inspiring the way the industry responds to KP Day,” says Stephen Kinkead, Managing Director of Winterhalter UK. “In so many kitchens KPs are the secret weapon, going above and beyond to support their colleagues, and it’s great to know that so many businesses appreciate how important they are.”

To join in, simply share a picture of your kitchen porter to Instagram or X, formerly Twitter, with @winterhalterUK and adding the hashtag #KPday. Winterhalter will donate £2.50 to Hospitality Action for

every photograph received, up to a maximum of £500.

Hospitality Action is a charity that supports people who work, or have worked, in the UK’s hospitality industry and who find themselves in crisis. It provides emergency grants and support for retired workers as well as education for catering students.

“KP day is all about the people who make the hospitality industry,” says Mark Lewis, Chief Executive of Hospitality Action. “We’re always grateful that Winterhalter organises it, and the money it raises helps us to transform the lives of people who have given so much to the industry but who are facing difficult times.”

As well as raising money for Hospitality Action, each photo received will be uploaded to the KP gallery at kpoftheyear.com.

Winterhalter is also currently searching for the KP of the Year 2024. More information and the nomination form can also be found at www.kpoftheyear.com.

Labour Manifesto Pledge to Reform Business Rates Labour has promised councils multi-year funding settlements and an end to “wasteful competitive bidding” in its general election manifesto, and also pledges to replace business rates with an alternative which would “raise the same revenue but in a fairer way”.

a vital part of our social fabric.”

Labour says: “The current business rates system disincentivises investment, creates uncertainty and places an undue burden on our high streets. In England, Labour will replace the business rates system, so we can raise the same revenue but in a fairer way.

“Whilst it does not feature in the manifesto, CAMRA looks forward to working with Labour MPs in the next Parliament to develop their policy for a ‘community right to buy’ giving local communities in England a right in law to have first refusal on buying privately-owned community assets which would be a gamechanger for people who want to save and take over the running of their local pubs if they are under threat of closure, conversion or demolition.”

“This new system will level the playing field between the high street and online giants, better incentivise investment, tackle empty properties and support entrepreneurship.”

Helen Dickinson, chief executive of the british retail Consortium said: “Labour recognises the current business rates system is broken – limiting business investment and leaving many retail premises empty.”

Labour also promises to cap corporation tax at 25% for the entire parliament Retain permanent full expensing for capital investment and the annual investment allowance for small business

“Retailers will want to see the details of what any replacement to our current system would look like. It is essential any new system brings down the disproportionate burden on retail, which currently pays 22% of the total rates bill, while accounting for 5% of the economy. Such reforms have the potential to incentivise vital investment and help diverse shopping destinations to thrive.”

CAMRA Chairman Nik Antona said: “CAMRA members will be pleased to see that Labour’s manifesto includes a commitment to change the outdated business rates system to make it fairer between online enterprises and bricks and mortar businesses like pubs which are massively penalised in the current system.

“Any changed system must make sure that pubs no longer pay a disproportionate share of rates and that a new, fairer business rate regime recognises their community value to help keep our locals open and thriving as

“While any plans are being consulted on, it is vital the current multiplier is frozen. Any solution must acknowledge that today’s customers shop both on our high streets and online and efforts to create a fairer system must not harm their ability to get high quality, affordable items, however they choose to shop.”

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Is Sulfur Dioxide in Wine a Necessary Evil?

Peter Doglas, DipWSET, is a wine expert affiliated with the "VinoVoss" AI Sommelier wine search engine and recommendation system (www.VinoVoss.com) Wine drinkers today are increasingly seeking out sulfite-free options.

For some, it's a key factor in their enjoyment of wine. However, others, like the Romans before them, view sulfur dioxide (SO2) as a vital tool for preserving wines. The rise of natural wine producers has brought a wave of acclaim for wines made without added sulfur, often touted as the "healthier" or "more natural" option. But here's the thing: sulfites are a regulated allergen, and the amount allowed in wine is tiny – just a tenth of what you'd find in dried fruit. Strangely, no one seems to be complaining about headaches from all those sulfites in their raisins!

European Union (EU), where standard dry white wines can have up to 200 mg/L and reds up to 150 mg/L. Organic wines in the EU are consistently 30 mg/L lower than their conventional counterparts.

The effectiveness of SO2 depends on the wine's pH. Lower pH wines, like sparkling wines (pH 2.9-3.1), have a higher proportion of free SO2 (the active form) compared to high-bodied reds (pH 3.6-3.9). This increased chemical reactivity allows lower pH wines to function effectively with less total SO2. Therefore, maintaining a lower pH can be a strategy to reduce overall SO2 levels.

WHAT DOES IT DO? Sulfur dioxide can be used at nearly every stage of the winemaking process, from grape reception all the way through to the bottling process, and even for cleaning barrels.

It has four key properties:

When a winemaker talks about a maximum level of 20 mg sulfites in wine, they likely refer to 20 milligrams per liter (mg/L) or 20 parts per million (ppm) of total SO2. Legal limits always refer to TSO2 levels.

Sulfur dioxide (SO2) is a naturally occurring byproduct of fermentation. When using wild yeasts, it's not uncommon to see levels reach 10 mg/L of total SO2 (TSO2).

In the US, organic wine regulations limit TSO2 to a maximum of 10 mg/L. This creates a point of contention when compared to the

It is not possible to taste sulfites in wine directly. Aromas like "burnt match" or "flinty" are commonly viewed as "minerality" or "sulfur," but they may not necessarily indicate high sulfite content.

• Last minute correction

WHAT ABOUT HEADACHES?

Most importantly, sulfur dioxide acts as an antioxidant, preventing oxidation. Winemakers follow a rule of thumb: four oxygen molecules can bind with one molecule of free sulfur dioxide (FSO2). This means FSO2 is constantly consumed. This plays a crucial role in allowing wine to age and mature gracefully, both in barrels and bottles. The amount of added SO2 ultimately influences a wine's shelf life.

Sulfur dioxide (SO2) is a naturally occurring compound found in grapes and can be added to wine in powder, liquid, or gaseous form.

Winemakers wear protective gear when adding concentrated SO2 to prevent eye irritation. It binds with the wine and creates two forms: bound SO2 (BSO2) and free SO2 (FSO2). The total amount of both is called total SO2 (TSO2).

THE TASTE TEST

• Antimicrobial

• Antioxidasic

WHAT IS SULFUR DIOXIDE?

In addition, some winemakers add citric acid, also known as Vitamin C, to the wine, to reinforce the efficiency of the SO2. However, it can be denatured, reducing the wine's quality through oxidative notes. A good hygiene and a low pH are currently considered key to produce wines without adding sulfites.

However, those aromas can be offset by reduction. This means when there is insufficient oxygen during fermentation, hydrogen sulfide (with a 'd') occurs. For some wine lovers, these are flaws, for others they contribute to complexity.

• Antioxidant

"Contains Sulfites'' - It's on every label, but sulfur in wine is not as scary as it sounds. (Photo: eldarnurkovic/stock.adobe.com)

Currently, there are no real and effective alternatives on a commercial scale. Winemakers can work with a low pH to increase the Free SO2 efficiency. In addition, tannins are naturally occurring antioxidants, which can be added to the wine or extracted more readily to reduce the total levels.

As an antioxidasic, it also keeps specific enzymes in check. The group of polyphenoloxidases (PPOs), which includes laccase and tyrosinase, can promote enzymatic oxidation. This turns the wine brown and contributes to aromas of bruised apple and tired fruit.

Beyond its antioxidant properties, it also serves as a disinfectant. This means it can deactivate microbial activity, particularly from naturally occurring lactic acid bacteria (LAB) like Oenococcus oeni, lactobacillus, leuconostoc, and pediococcus. This deactivation can block malolactic fermentation, which is a process that contributes the buttery characteristics to some high-end Chardonnays.

Last but not least, it serves as a corrective measure. As a reductive agent, it can reverse oxidation to a limited degree. This means it can act as a corrective measure, rejuvenating and freshening up some tired white wines before bottling. This makes it a valuable tool for bottlers worldwide.

ARE THERE ALTERNATIVES TO SULFITES?

Sulfur dioxide is an allergen that can affect some wine lovers. As far as we know, sulfur dioxide does not correlate with headaches for people who are not allergic. The levels are heavily restricted and well below the threshold of other foodstuffs.

Commonly, the narrative excludes that wine is an alcoholic beverage, which can cause hangovers and headaches the following day. Drinking water on the side and enjoying wine in moderation remains a key aspect.

IS IT A NECESSARY EVIL? Sulfites are an important asset for commercial winemakers who aim to maintain a food-grade and safe product across a large quantity of wines.

Brands purchased at grocery stores likely utilize sulfur dioxide (SO2) during production. It's a significant aspect of the business, aiding in standardization and reducing the chance of refermentation in the bottle through processes like malolactic fermentation.

However, some winemakers opt not to add SO2 to their wine. They envision each bottle as unique, expressing the terroir. This approach is less commercial but cherished by their own customer base.

Whether sulfites are deemed a necessary evil depends on personal preferences and which approach is favored. It's important to note that organic doesn't always equate to better, and adding sulfites does not render wine a toxic beverage.

Greene King Pub Partners Opens Fourth Nest Pub Greene King Pub Partners, the leased, tenanted and franchise business unit of Greene King, has opened its fourth Nest Pub. The Friar on St Christopher Road in Colchester, Essex, opened on Friday 31st May. The pub, previously a Greene King Pub Partners tenanted site, has had a £265,000 investment by Greene King to transform it into a Nest Pub. The Friar will be operated by Deborah Macklin, who worked at the pub under the previous operator when it was a tenanted site. As a local herself with strong connections to the community, Deborah will run The Friar as a franchisee with the backing and support of Greene King.

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.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “The Friar is Nest Pub number four and we’re really pleased to be opening yet another Nest Pub in very quick succession from our previous openings. The whole team in Pub Partners have done a great job keeping up the pace as we continue to open more Nest Pubs.”

Deborah Macklin, Franchisee of The Friar, said: “I am delighted to become the franchisee of The Friar. Having had experience of running this pub already, operating it as a franchise in partnership with Greene King is perfect for me. With my links to the local community and experience at the pub, I can focus on running a great pub operation knowing I have the full support of Greene King and their expertise right behind me. It’s an exciting new chapter for me and the pub and I can’t wait to get started!”

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

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

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

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

TheAcademic‘Karaoke Room Effect’: Research into UK Hospitality Venues Reveals 20

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Financial Benefits of Giving Customers the Opportunity to Sing

British bars and restaurants installing karaoke systems experience a 12.2% increase in ROA, according to research by Finland’s Aalto University Finland’s Aalto University (www.aalto.fi/en) has undertaken the first ever research project into the financial impact of karaoke rooms within UK bars, restaurants, and other hospitality venues. At a time when the UK hospitality industry is under increasing pressure (over 6,000 hospitality venues closing their doors between December 2022 - December 2023, according to data from CGA by NIQ and AlixPartners), the findings present a potential silver bullet for the sector: the study of 53 UK venues during 2018-2022 revealing venues with karaoke experienced a 12.2% increase in return on assets (ROA) when compared to a control group without.

THE KARAOKE ROOM EFFECT - KEY FINDINGS FROM AALTO UNIVERSITY STUDY, AND ADDITIONAL RESEARCH The research was commissioned by Singa (www.singa.com/business), the Finnish startup revolutionising the karaoke industry by providing innovative, professional karaoke software that gives venues access to a fully licensed song catalogue (frequently updated to add new hits), and customisable display and room management capabilities. Singa currently provides professional karaoke tech and business consultancy to well-known UK hospitality venues such as Boom Battle Bar and Roxy Leisure (both of which featured in the analysis).

Singa asked Aalto University researcher Ngoc Anh Pham to explore the impact of karaoke rooms on financial performance in UK hospitality venues. Aalto University is the leading university in Finland and, created through the merger of Helsinki University of Technology, Helsinki School of Economics, and the University of Art and Design Helsinki in 2010, is in the top universities for business and economics worldwide. The study reveals a 12.2% increase in ROA for venues with karaoke compared to those with no such facilities (ROA measures how effectively a business uses its assets to create profit). In addition to booking fees, additional revenue is shown to be created through attracting a new customer base and a corresponding uptick on beverage, snack, and other purchases.

The benefit to the business is not only financial, but has a positive experiential impact on patrons and customers who are able to enjoy an engaging and fun social activity with friends, increasing likelihood of return.

The Aalto University insights support the findings of European research conducted by Singa. In spring 2018, Singa analysed 37 European venues, finding that karaoke resulted in a 31% increase in the number of customers, alongside a 35% increase in average customer spend. In those venues that hosted occasional karaoke nights, a 42% increase in average customer spend during these special events (2-4 times a month) was observed.

The business benefits of a karaoke room can also be viewed in light of the current trend towards experiences, including ‘competitive socialising’.

According to research from Savills published in November 2023, the competitive socialising sector has grown at “unparalleled levels” over the past five years (with a 38% increase in competitive socialising venues since 2015). This reflects a growing trend amongst Gen Z and Millennials for favouring defined experiences over ‘things’, and with sobriety or drinking less becoming more popular for Gen Z (the ‘sober curious generation’), venues which offer alternative entertainment options are increasingly appealing to previously underserved customer groups. Competitive socialising is not a new concept - darts or pool being a mainstay of UK venues for centuries - but new options are increasingly sophisticated and often tech-enhanced.

To further demonstrate the interest in competitive socialising - and karaoke in particular - UK Google Trends data shows a marked volume increase in searches for ‘karaoke room’, with interest (measured by Google searches) more than doubling over the last five years (analysed up to February 2024).

Atte Hujanen, Co-Founder and CEO at Singa, comments: “Our research confirms that Britons want escapism through song. Anecdotally, I have always known that karaoke brings a huge benefit to hospitality businesses through the joy it brings, but for the first time the positive business impact to British venues can be quantified. Hospitality as an industry has faced serious challenges due to the Covid-19 pandemic and more recently the cost of living crisis in the UK, and it’s clear that karaoke can help venues adapt and continue to thrive by offering local communities additional fun, social experiences.”

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.

Flatlining Economy Underlines Importance Of Hospitality The UK economy flatlined in April, according to official figures.

M25 were 0.3% ahead of last year, but down by 2.2% beyond the M25.

The Office for National Statistics (ONS) said there was zero growth in April compared to the 0.4% figure recorded during March. Experts have blamed a negative impact from wet weather, knocking both retail sales and construction output. Services output grew by 0.2% in April 2024, its fourth consecutive monthly growth.

Speaking in May, Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “After eighteen consecutive months of year-on-year growth, the hospitality sector had a challenging April. It’s a reminder of the very close correlation between the weather and sales, and a sign that some consumers have been saving their eating and drinking out for special occasions”

A report in May revealed that Britain’s top hospitality groups saw sales drop 1.7% year-on-year in April 2024 after widespread wet weather.

Responding to economic figures released today, Kate Nicholls, Chief Executive of UKHospitality, said: “The flatlining economy in April underlines just how important hospitality is as a driver of growth.

The CGA RSM Hospitality Business Tracker revealed its first year-on-year drop in monthly sales since September 2022 and a sharp contrast with March, when groups achieved 5.2% growth thanks to drier weather and an early Easter.

The Tracker revealed the impact of the weather on pubs, where sales were 1.5% down as consumers stayed away from beer gardens and terraces. Restaurants, which sometimes benefit from wetter weather, achieved modest like-for-like growth of 1.2%. Bars were hit hardest, with sales dropping 15.1% below the levels of April 2023. The on-the-go segment was 4.2% down.

Hospitality groups performed better in London than elsewhere, the Tracker shows. April sales inside the

“When hospitality suffers, as it did in April due to wet weather dampening consumer demand, the economy suffers too.

“It’s clear that hospitality is a bellwether for the nation’s economic performance, which reinforces the need for an incoming government to act swiftly to create the right conditions for the sector to thrive.

“Fixing business rates, reforming the Apprenticeship Levy and reducing employment costs are all crucial measures that will allow hospitality to grow and create places where people want to live, work and invest.”

Night Time Industries Association Urges Political Parties To Prioritise Night Time Economy

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The Night Time Industries Association (NTIA) is calling on all Political Parties to recognise the vital importance of the Night Time Economy (NTE) by implementing a comprehensive national strategy and appointing dedicated leadership within central Government.

NTE.

This appeal is underscored by the following key proposals aimed at fostering growth, resilience, and sustainability within the sector:

Similar to protections for galleries, castles, and museums, this scheme will ensure the preservation of venues that are integral to the cultural fabric of our communities.

11.IMPLEMENT A HERITAGE PROTECTION SCHEME FOR VENUES AND CULTURAL SPACES:

1.APPOINT A MINISTER FOR THE NIGHT TIME ECONOMY:

12.ESTABLISH A NATIONAL FUND TO SUPPORT AND PROTECT CULTURAL VENUES:

NTIA urges the establishment of a dedicated ministerial position to oversee and champion the Night Time Economy at the highest level of government. This role will ensure focused attention and strategic direction for the sector.

2.ESTABLISH REGIONAL REPRESENTATIVES: To facilitate effective communication and coordination across regions, NTIA recommends appointing regional representatives. These individuals will work closely with local authorities and stakeholders to ensure the national strategy is effectively implemented at the local level.

3.DEVELOP A CENTRAL GOVERNMENT STRATEGY FOR THE NIGHT TIME ECONOMY: A national strategy is crucial for the cohesive management of the NTE. NTIA calls for this strategy to be given mandatory consideration by local governments, ensuring alignment and uniformity in policies that impact the night time economy.

A dedicated fund will safeguard the future of our industry, ensuring that grass roots and cultural venues can continue to thrive and contribute to the economy and society.|

6.CREATE AN INTEGRATED LICENSING & PLANNING SYSTEM: An integrated system will streamline processes, protect businesses, and create cost efficiencies. This system is essential for reducing bureaucratic barriers and fostering a supportive environment for NTE businesses.

7.REFORM BUSINESS RATES: Lowering the multiplier for NTE businesses will protect independent operators and preserve social and cultural hubs, which are the backbone of the night time economy.

8.REFORM VAT TO EUROPEAN STANDARDS:

4.ALIGN LOCAL POLICIES WITH THE NATIONAL NTE STRATEGY:

Aligning VAT with European levels will support recovery and growth, helping the sector rebound from the current crisis and remain competitive internationally.

To create a unified approach, it is essential that local authorities align their policies with the national NTE strategy. This will foster a cohesive environment for managing the night time economy across the country.

9.ELEVATE THE AGENT OF CHANGE PRINCIPLE TO PRIMARY LEGISLATION:

5.TRANSFER CONTROL OF NTE AND HOSPITALITY TO DCMS: Shifting the oversight of the Night Time Economy and Hospitality to the Department for Digital, Culture, Media and Sport (DCMS) will provide a balanced focus on cultural, economic, and regulatory aspects, ensuring the sector’s diverse needs are met.

Michael Kill, CEO of NTIA, stated, “The Night Time Economy is a critical component of our cultural and economic landscape. These measures are essential for its recovery, giving it the ability to grow and fuel regeneration. We urge all political parties to consider these important recommendations.”

Sacha Lord, Night Time Economy Advisor for Greater Manchester, said: “The current government has failed the night time economy. All political parties should seize the opportunity in the coming weeks to understand the significant impact the night time economy has on both the economy and culture. It’s crucial to recognise that the patrons of our venues, events, and festivals are the voters of the future. Their experiences today will influence their decisions at the ballot box tomorrow.”

Implementing this principle in primary legislation will protect existing businesses and communities.

“Nightlife, encompassing the enjoyment of events with close friends, family, and communities, plays a vital role in people’s lives. The government’s neglect of this sector, especially in their prospective manifestos, undermines the future of high streets and cultural spaces. Night time cultural spaces not only bolster the local economy, but also contribute significantly to the national economy. With proper support, they have the potential to recover, grow, and fulfil their crucial role.”

10.INTRODUCE MANDATORY BUSINESS LICENSING FOR SECURITY PROVIDERS:

For the complete NTIA Manifesto “Darkest Before the Dawn” Authored by Philip Kolvin KC please follow the link below:

Creating consistent operating terms, tax parity, and compliance across the private security sector will enhance safety and reliability within the

https://ntia.co.uk/wp-content/uploads/sites/13/2023/10/Darkest-BeforeThe-Dawn-FINALpdf.pdf

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.

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The Night Time Economy Adviser for Greater Manchester, Sacha Lord, has called on the incoming Government to urgently appoint a Minister for Hospitality.

Speaking ahead of the publication of party manifestos this week, the Greater Manchester adviser stated he believes that many of the issues the sector has faced in recent years would have been prevented had a dedicated minister been in situ.

LORD SAID, “I urge the incoming Government to consider installing a dedicated minister for hospitality as a priority.

“While the Business Minister, Kevin Hollinrake, has done well in recent months to liaise with the sector as part of his wider business remit, now is the time for a dedicated minister who is representing hospitality as their sole focus.

“The sector has been left to fend for itself for far too long and this has resulted in multiple misunderstandings around policy as well as a wide-spread ignorance among MPs as to the importance of the industry.

“From the 10pm curfew and the ludicrous “scotch egg” rule during the pandemic, to last year’s debacle over back of house drug testing and the continuing difficulties on energy pricing, there are countless examples of

ideas, statements and regulations which have put the sector at risk.

“As the fifth biggest sector in the UK, and one which directly underpins UK tourism with a £93billion economic contribution, I am constantly bemused that there is no individual speaking on behalf of the sector in Parliament, helping ministers understand the plight, concerns and needs of the operators.

“Over 23,000 venues have closed over the past three years amid the heavy toll of the pandemic, cost of living crisis and interest rate rises, and now is the time for clear direction and dedicated support.

Financial stability is just one issue facing the sector, but we are seeing the significant impact of a decreasing workforce as a result of the pandemic and visa regulations, combined with energy costs and business rate increases.

“Our sector is struggling and we cannot simply continue to talk into a void.

“Appointing a dedicated Minister for Hospitality must be one of the very first moves by the incoming Government to demonstrate that finally there is an understanding and appreciation of the importance of our industry.”

Hydes Ready For Kick-Off Ahead Of ActionPacked Summer With Its Sports Pubs “We’re anticipating the Crown will be full of football fans throughout the Euros, especially when England kick off against Serbia on Sunday 16 June, which is also Father’s Day! As we have invested in so many screens there’s also something for everyone, so non football fans will not miss out. We also have lots of cricket and grand prix fans who like to visit and enjoy their favourite sport with a drink.”

Salford-based brewer and pub retailer Hydes is match fit and ready for action ahead of this summer’s exciting sporting programme after investing almost £2m across the sports pubs in its estate.

The family-owned independent business has refurbished many of the popular sports pubs in its estate with addition of new bigger screens, sound systems, lighting and comprehensive broadcast packages to ensure sports fans don’t miss a minute of action this summer.

Events taking place throughout the summer include Euro 2024 which kicks off on 14 June until 14 July, Wimbledon fortnight from 1-14 July, the 33rd Olympic Games in Paris running from 26 July to 11 August, 29 June to 21 July, the Tour de France starts in Italy on 29 June-21 July, England v West Indies Test series 10-30 July, The Open Golf from Royal Troon 17-21 July and The Paralympic Games, which take place from 28 August to 8 September.

One of Hydes’ most popular sports pubs is The Crown Inn, a high street tavern in the bustling village of Cheadle. Offering the best in fine ales, world lagers, great wines and a warm welcome from sports loving manager Caolon Colton and his team, The Crown caters for a wide variety of sporting interests and has a busy live entertainment programme. Caolon believes sport is the lifeblood of his pub and he’s raring for the summer sports activity to start, after an extremely busy

Managing director of Hydes, Adam Mayers commented: “The summer boasts a packed programme of sporting events with the highlights being the Euros and the Olympics. With so many additional events also taking place, what better way to enjoy them than in the pub with friends or family, enjoying a few drinks with like-minded fans and a guaranteed great atmosphere. end to the Premier League season.

He says: “Hydes refurbished the pub earlier this year and it proved to be a major drawer for sports fans and customers. We reduced the size of the bar, had a full interior redecoration and installed new larger screens including an outside one, together with a state of the art zoned sound and lighting system that I can control via my phone. The feedback from customers has been fantastic and business has been booming ever since. When sport is on, particularly football, trade can increase by as much as 50% as drinkers get into the spirit of the game.

“At Hydes, we cater for all sporting tastes. It’s not just about football and the Euros, there’s a focus on key sporting events and fixtures such as racing, cricket and boxing. Our investment and refurbishment programme in our sports pubs ensures the best possible experience for customers. We are committed to providing a welcoming, comfortable and safe environment with a great atmosphere that cannot be recreated at home, watching with the best visual and sound quality. Here’s hoping the exciting summer of sport lives up to the hype and gives us plenty to cheer about.”

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.

businesses and it’s their dedication to these details that truly makes them champions of fresh.”

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.

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.

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

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

Energy for Rural Hospitality Businesses – Versatility is Key

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As energy-intensive operations, for hospitality businesses the drive towards sustainability and reducing carbon emissions also needs to factor in the careful balance of customer experience and efficiency. That’s why a fuel that does it all can be a game-changer.

UNDERSTANDING YOUR OPTIONS With busy hotels, pubs and bars requiring a fuel source that offers increased reliability and a controllable flame for cooking, LPG can be utilised for a variety of uses, such as hot water, heating and cooking requirements.

In addition, Calor’s range of storage options, including underground tanks, which can be hidden out of sight, means there’s a solution for every business.

READY FOR THE FUTURE Despite being one of the most carbon intensive fuel sources, oil-fuelled boilers are still commonly found in off-grid catering outlets. Switching from oil to LPG can immediately cut CO emissions

by up to 18%1 compared to oil and is ideal for rural businesses where electricity is simply not viable due to the processes needed or simply because of limited supply to the location.

From providing an instant and controllable flame needed to create mouth-watering meals, to offering the versatility for heating and hot water requirements, Calor LPG is the fuel source catering businesses can trust.

To take this step further, once a business is on LPG they can easily switch - without any change of equipment or infrastructure - to Futuria Liquid Gas which is a sustainable fuel made from a blend of waste, residues and sustainably sourced materials. For catering businesses keen to demonstrate their reduction in carbon emissions, the Green Gas Certification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, our hospitality customers, while also highlighting the amount of CO2 saved.

To find out how Calor can help your business thrive, visit calor.co.uk/caterers

Have A Pint This National Beer Day To Support The Humble Bumblebee, Pubgoers Urged bit to help them in their own gardens.

Brits are being urged to ‘enjoy a beverage for bees’ this National Beer Day (June 15th) after a nationwide pub chain pledged to donate 20p from every pint sold to a wildlife charity supporting the at-risk insect.

The well-known gardener and horticulturalist is working with the brand to craft the ultimate ‘Gardening Principles’, to provide guidance on how to design and plant a beautiful bio-diverse pub garden for guests and wildlife to enjoy, choosing plants that are easy to maintain and give impact all year round.

The Chef & Brewer Collection is showing its commitment to the Great British countryside with the launch of a thirst-quenching limited-edition cask ale for summer, Golden Nectar.

Frances said: “Bees are a key pollinator in the UK and play a vital role in the pollination of crops such as peas, beans and tomatoes, to ensure the best quality produce lands on our plates in pubs, and the shelves in supermarkets.

The pub chain’s pledge will see 20p from every pint sold to the Shropshire Wildlife Trust, which campaigns for a thriving natural world where natural habitats help address the climate and ecological emergencies. This comes ahead of National Beer Day on Saturday, when drinkers nationwide will come together to celebrate all things beer.

This follows new research from The Chef & Brewer Collection revealing the humble bumblebee has been crowned the nation’s favourite back garden insect, claiming two thirds of the votes (66%).

Donning the image of the nation’s favourite insect, the bumblebee, Golden Nectar will be available across all 150 country pubs until 23rd July – when nesting continues in earnest for British bumblebees.

Not only that, but guests visiting their local pub to enjoy food and drink will be able to take home their own beer coasters made entirely from seed paper. Available while stocks last, they will enable pub goers to get green fingered and boost the biodiversity in their own garden space.

The Chef & Brewer Collection’s study further found that bumblebees – integral to UK biodiversity – were nearly seven times more

popular than their closest rival, with the snail claiming just 11% of the vote, and spiders taking third spot (7%). When it comes to the nation’s attitude towards biodiversity, Brits are undereducated by their own admission, with more than a third (36%) stating they simply don’t know enough about it to help.

“The introduction of bees into any natural environment is widely beneficial, to plants, crops and other insects, and so taking steps to create an insect friendly garden space, free of chemical and pesticides, has huge benefits to ensure that ecosystem is thriving.

“The Chef & Brewer Collection’s activity with Shropshire Wildlife Trust marries up two popular past times, enjoying a pint at the pub and gardening, meaning you can indulge in a refreshing drink while also doing your bit to support biodiversity, what’s not to like?”

However, the data also shows that given the tools and information, Brits would certainly be keen to help by improving habitats for bees and other pollinators in their own garden space, with nearly four in five (76%) stating this.

Mollie Smith, marketing manager for the Chef & Brewer Collection, said: “This summer marks the start of a blossoming partnership with award winning gardener, Frances Tophill. Frances is working with us to help make our gardens even better, more seasonal, and more diverse.

Frances Tophill has endorsed the Chef & Brewer Collection’s charity initiative in support of UK bees and biodiversity, offering insight into their importance within the ecosystem and how people can do their

“We have worked with Frances to create our great gardens pledge, creating our principles for what makes a sustainable British pub garden.”

VK Enters Alcohol-Free Category with VK Blue 0.0% The UK’s biggest RTD brand in the on-trade category*, VK, is entering the alcohol-free market for the first time with the launch of ‘VK Blue 0.0%’.

100ml, similar to standard energy drinks), ensuring consumers stay energised throughout their night.

The launch comes following shifting market dynamics and consumer behaviours, which have seen low and no-alcohol products become the fastest-growing category in the ontrade sector in the last year, according to Neilson (NIQ) data.

Craig Chapman, spokesperson at VK, explains: "We are proud to introduce our very first VK Zero available in our ‘OG’ Blue flavour. Our loyal VK fans are at the heart of everything we do, so recognising the changing drinking culture among 18-24s and supporting these choices through product innovation is incredibly important to us.

To support its development, VK commissioned research among students in key university towns across the UK, in a bid to better understand evolving drinking habits within the 1824 age demographic.

“The insights highlight a clear opportunity for on and off-trade stockists to support consumers’ changing needs and tastes, while providing greater choice when it comes to high-quality, fun, alcohol-free options.”

The findings reveal nearly half (49%) of students now consume less alcohol compared to the previous year, with 32% intending to further reduce their intake in the coming months.

The primary motivation for 79% is a focus on mindful socialising and connecting, with only 6% driven by the ‘buzz’ of alcohol.

Craig continued: “VK's mission is to bring people together to share unforgettable experiences. With Blue being our best-performing flavour, the decision to launch it in 0.0% format was an easy one and we’ve already received strong interest from a number of customers.

VK Zero maintains the signature, fruity flavour profile synonymous with VK Blue, but with 0% alcohol content, providing a more inclusive option by appealing to those looking to reduce their alcohol consumption or abstain.

VK Blue 0.0% is not the only new product joining VK’s lineup ahead of summer. The RTD brand is also announcing its newest VK flavour, which is set to launch following the successful #WEAREFLAVOUR campaign, which has asked consumers to vote for the next product to join the lineup.

Unlike many competing brands in the category, VK Blue 0.0% offers an added caffeine boost (32mg per

For further information on VK Zero click here: https://www.vkofficial.com/vkzero/.

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Curry Trade Body Attacks Delivery Companies For ‘Killing Local Restaurants’ The Asian Catering Federation [ACF] has criticised restaurant takeaway delivery platforms for undermining the hospitality sector, and in turn High Street trade in general, ahead of a presentation to leading chefs and restaurants at the House of Lords.

ACF committee member, chef Binod Baral, a Goodwill Ambassador for the Gurkha Centre in London, said: “Delivery companies don’t need a multitude of restaurants on the high street – a single dark kitchen cooking a variety of cuisines on an industrial estate suits their needs.”

As many retail outlets have migrated to the net and abandoned High Street locations, hospitality businesses are now prime drivers of customer footfall to town centres. But with restaurants, bars, restaurants and takeaways hit hard by rising costs and hard-pressed customers suffering from the cost-of-living crisis, many once thriving High Streets are resembling ghost towns with boarded up windows and ubiquitous ‘To Let’ signs.

Former restaurateur turned hospitality consultant Rajesh Suri (ex Tamarind Collection and Grand Trunk Road) said: “Delivery service platforms have become multi million pound industries with huge profits, as our small takeaways and restaurants businesses faced with commission charges of up to 35%, are closing. This is driving down food quality as business owners are using cheaper ingredients in an attempt to make a profit.”

Just Eat has recently ended sponsorship awards programmes of the ACF and several other hospitality organisations.

“We have been extremely grateful for Just Eat’s generous support for our campaigns that have helped raise culinary standards across the sector, but negative mumblings from our members about ‘exorbitant’ commission charges, with a focus on prices rather than quality, have been growing ever louder.

The Federation is also calling on customers to contact favourite takeaways directly and cut out the middleman.

In common with several fine dining restaurants forced to close their doors during the Covid lockdown, The Cook’s Tale (formerly The Ambrette) in Canterbury, had to offer takeaways for the first time.

The Cook’s Tales owner-chef Dev Biswal said: “Becoming a takeaway business suddenly from scratch, we had to create a whole new menu, with little other option than to sign up to Just Eat if we wanted to survive. But the commission payment accounted for a third of our gross profit margin.”

At the special awards lunch at the House of Lords hosted by Lord Kamall, the ACF will step up its encouragement for members to take responsibility for their own marketing, build customer databases, communicate directly, fulfil their own orders and build customer loyalty.

The Federation will present the winners of its recent Asian & Oriental Chef Awards live cook off competition and the restaurants featured in its new www.Top100CurryRestaurants.com guide.

A spokesperson for Just eat said: “Just Eat is only successful if our restaurant partners are successful and we have a strong record of helping the sector prosper – in fact, along with our network of 88,000 restaurant and retail partners, Just Eat contributes £3.5 billion to the UK economy each year, supporting 100,000 jobs across the UK. “Our commission rates are aligned with the value we provide to our partners – whether through access to more customers online that they may not otherwise have been able to reach, or our investment in technology and marketing to help businesses raise their profile, attract more orders and operate more efficiently.

“We’re committed to adding value to our partners’ businesses on a daily basis, and many grow and flourish through working with Just Eat.”

St Austell Brewery Reports ‘Strong’ Profit Growth And Record Sales Southwest Brewer and pub company St Austell Brewery has reported ‘strong’ financial growth in the 52-week period to 31st December 2023. Despite challenging trading conditions for the hospitality industry, the company grew its underlying operating profit by 15% (£13.2m) and achieved another year of record turnover (£229.5m).

our people and our high-quality pub estate, whilst future-proofing our beer brands and drinks portfolio. As a result of this continued investment, and the contribution of our dedicated and talented teams, I am confident that we are delivering great experiences for our customers all year round, and this is generating strong profit growth.

Will Michelmore, Non-Executive Chairman, St Austell Brewery, said: “I am pleased to report that St Austell Brewery has once again achieved record turnover, but importantly, this increase in sales has also been converted into improved operating profit.

“Throughout the year, inflation reduced from the peak of 2022, however cost challenges in our sector continued. Considering these sustained headwinds, we are pleased to report a 15% increase in profitability, in addition to delivering record revenues for a second consecutive year.

“We are very proud of these results given the challenges that the company and wider sector continues to face. Costs have increased significantly during this financial year – particularly on food and labour – while the cost-of-living crisis has continued to reduce levels of disposable income and change consumer behaviours.

“Despite the challenging trading environment, demand for our beers and the offer in our pubs has remained strong. We continue to be optimistic about our long-term prospects and remain confident that we have the leadership and focused strategy that will ensure the company’s continued growth and future success.”

Kevin Georgel, Chief Executive, St Austell Brewery, said: “2023 was a year in which we made significant progress against our ambition to release the full potential of the business. We have continued to invest in

“These results are testament to our all of our teams as well as our tenanted business partners. I would like to take this opportunity to thank them all for their continued hard work and support.

“With the cost of living continuing to impact people across the country, we remain committed to delivering excellent value. We are, first and foremost, an experiential business and it is our ambition to exceed the expectations of every guest, whether they’re visiting one of our pubs or drinking one of our beers.

“Our financial performance compares strongly with the market, and we remain a profitable, strongly cashgenerative business with a clear strategic direction. We are focused on continued growth, harnessing the momentum we’ve built and diversifying our offer where appropriate to ensure that the business evolves positively and remains fit for the future.”

Foodles Partners with ReFood to Eliminate Unavoidable Waste As part of a strategic drive to further enhance its sustainability credentials, B-Corp Certified corporate catering business Foodles has partnered with ReFood to eliminate unavoidable food waste generated across its national operations.

The agreement will see the surplus meals collected from Foodles’ smart fridges across London sent to ReFood’s state-of-the-art anaerobic digestion (AD) facility in Dagenham and used to generate both renewable energy and biofertiliser. Foodles is a fast-growing company with a rising need for sustainable waste management, and this partnership with ReFood unlocks new circular solutions which both benefit the environment and have the ability to scale with Foodles’ rapid expansion.

Founded in 2014, Foodles has pioneered a revolutionary approach to tackle mundane corporate catering. Rather than running a canteen, the innovative business delivers fresh, healthy, home-cooked meals on a daily basis, which are stored in next-generation smart fridges and dispensed to customers much like a vending machine.

The concept was originally launched in France, but has since expanded further across Europe – first into Belgium in 2020, before entering the UK in 2022. Every year, the business delivers more than 1,000,000 preprepared meals, with hundreds of smart fridges operational across the continent.

Michaël Ormancey, co-founder and co-CEO of Foodles, commented: “Since setting up our services in

London, we’ve seen a variety of companies sign-up to receive daily deliveries. We aim to offer complete flexibility to both employers and employees – in essence, we’ve re-imagined the lunch break.

“However, while our cutting-edge approach is far more sustainable than the old fashioned corporate catering model, uneaten meals must be dealt with responsibly. Our partnership with ReFood will enable us to continue to grow with this sustainable, scalable solution.”

Philip Simpson, commercial director at ReFood, added: “We’re pleased to be working with Foodles to recycle its surplus, unavoidable waste. Thanks to our state-of-the-art AD sites, we can offer a scalable solution that builds on the company’s already impressive sustainability credentials.

“What’s more, we can even handle fully packed material, meaning less hassle for Foodles and a more streamline solution overall.”

With three AD sites in the UK (Dagenham, Doncaster and Widnes), ReFood works with hundreds of businesses for across the food supply chain to enable best practice, sustainable food waste management. Every year the company handles 480,000 tonnes of waste, using it to generate renewable energy and sustainable biofertiliser.

For more information about Foodles, visit www.foodles.com. To find out more about ReFood, or its pioneering food waste recycling services, visit www.refood.co.uk.

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Call To Back Hospitality To Serve Britain Hospitality can deliver for Britain by growing 6% a year and creating 500,000 new jobs with the right investment, according to economic analysis from UKHospitality and Ignite Economics.

At its annual summer conference, UKHospitality will call on all political parties to give their backing to a sector that can grow at a significantly faster rate than the wider economy, while also providing new jobs and regenerating communities.

UKHOSPITALITY’S POLICY RECOMMENDATIONS FOR AN INCOMING GOVERNMENT INCLUDE: • Fixing business rates with a permanently reduced rate for hospitality and tourism • Reforming the Apprenticeship Levy • Planning reform to allow more hospitality-led regeneration of towns and cities • Reviewing and reforming VAT to bring it in line with European rivals.

The call comes during a week of party manifestos being launched, where UKHospitality has already secured commitments for the sector. The Labour Party has committed to replacing business rates and reforming the Apprenticeship Levy. The Conservative Party has committed to easing the burden of business rates on the

sector and undertaking a review of the nighttime economy.

In her opening speech to the conference, Kate Nicholls, Chief Executive of UKHospitality, will say: “Hospitality is a huge economic engine, with a turnover of £140 billion and £54 billion in taxes, funding vital public services.

“Make no mistake, we are working as hard as anyone to create the economic growth this country desperately needs.

“But our impact goes far beyond that. We make memories, and we make places. Places where people want to live, work and invest. Hospitality can be the difference between a thriving community and a failing one.

“The future can be even brighter. With the right investment and support, hospitality can grow by 6% each year. That’s six times higher than the wider economy. It would mean another half a million jobs. Jobs for everyone, everywhere.

“Our message to all political parties was and is simple. Back us. Back hospitality.

“Back us to regenerate our towns and cities. Back us to invest in our people and create more jobs. Back us to serve Britain.”

Fullers Reveal an “Excellent Year of Progress” Fuller, Smith & Turner has reported an ‘excellent’ year increasing earnings against a backdrop of elevated cost pressures.

The pub & hospitality group, which operates pubs and hotels across London and the South, reported that pre-tax profits jumped 40 per cent to £14.4million in the year ending 30 March.

Although the business experienced higher food and labour costs, the latter due to the National Living Wage increase, its operating margins still improved by 2.2 percentage points to 9.6 per cent. Its results further revealed that revenue rose by 7.1 per cent to £359.9million, thanks partly to a solid like-for-like performance at the firm’s city sites.

Chief Executive Simon Emeny said: “It has been a strong year for Fuller’s and I am pleased and proud of the progress we have made. All parts of the Company have performed well – with like for like sales in our Managed Pubs and Hotels increasing by 11%, Tenanted Inns operating profit rising 4% and adjusted profit before tax rising 61% to £20.5 million.

“Fuller’s has delivered these excellent results in the last financial year, despite the high inflationary environment. As of today, those inflationary pressures – especially in regard to food and energy – have reduced, which gives us additional confidence in the coming year.

“We have continued to build on this strong momentum with like for like sales in the first 10 weeks of the year rising by 4.4%. We have commenced a wide-ranging investment programme, with seven schemes already on site or completed since the start of the new financial year. Complementing this investment in our properties is continued investment in our people. We will be rolling out our leadership development programme to our support centre managers and Head Chefs and continuing to provide development opportunities to team members at all levels across the business.

“As a Company, we are primed for further success and growth. We will continue with our share buyback programme, and we will benefit from the sale of The Mad Hatter in July 2024 for a total consideration of £20 million, and £18.3 million from the sale of 37 non-core pubs to Admiral Taverns.

“With the solid financial foundation of a strong Balance Sheet and a firstclass, predominately freehold estate of iconic pubs and hotels, combined with a team that has the ability and capacity to drive the business forward, we are confident and excited by the opportunities the future will bring.

Julie Palmer, partner at Begbies Traynor, said: “Fuller’s have served up an impressive set of full-year results, with the pub operator looking relatively unscathed after the challenges of recent years, enforced closures during the pandemic and navigating sky high food and energy prices. What’s particularly impressive is the 11% uptick in like-for-like sales which points to how the hospitality giant has made a strong recovery over the last year.

“Pleasingly, like-for-like sales have also held up well in the first few weeks of the year, rising 4.4% in the first 10 weeks as pubgoers still sought out an enjoyable experience despite the squeeze on their wallets.

“There’s no hiding from the fact that the damp spring wasn’t ideal for consumers, so Fullers will be hoping for warm summer evenings, beautiful hot weekends and a stellar performance from England at the Euros.

“If it can get all three of those things this summer, the iconic pubs group will have every reason to be cheerful, especially given the prospect of extended licences if the Three Lions do particularly well.

“Fuller’s is well-positioned for future growth and there’s a clear strategy for investment and a commitment to developing its workforce. Reinforcing this is a solid financial foundation and predominantly freehold

The Wine And Spirit Industry Brings A Major Boost To The UK Economy A new report into the value of the UK’s wine and spirit industry, commissioned by the Wine and Spirit Trade Association, has revealed that the trade contributed over £76 billion in economic activity in 2022.

This compares to £49 billion pounds in economic activity contributed by the wine and spirit industry five years ago, according to the last similar report commissioned by the WSTA. The Economic Analysis Study, produced by Cebr for the WSTA, highlights the importance of the sector which showed that in total the wine and spirit industry generated over £22 billion Gross Value Added (GVA) to the UK economy in 2022.

The UK remains the world’s second largest importer of wines, bringing in the equivalent of 1.7 billion bottles in 2022. And keeps its global crown as the largest exporter of spirits, sending the equivalent of 1.8 billion bottles abroad in the same year.

Economists from leading economic consultancy, Cebr, revealed that the UK’s wine and spirit industry supports 413,000 jobs in 2022. This includes 219,000 people in the spirits sector and 193,000 jobs in wine.

Owen Good, Head of Economic Advisory at Cebr, said: “These figures, highlighted by the industry supporting more than 400,000 FTE jobs in 2022, show the significant economic contribution that the wine and spirits industries make to the UK economy. This economic support is particularly driven by the notable contribution of on-trade retailers, while much of the economic activity supported across the value chain is underpinned by a strong (and growing) domestic production industry.”

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “This report comes as a timely reminder of the importance of the wine and spirit industry to the UK economy. In total £22.6 billion of GVA is added to the UK economy from the trade of which 46% comes from the on-trade.”

“We look forward to working with the next Government to ensure the right support to encourage more investment, innovation and to generate further growth. We hope that MPs, Ministers and officials will all want to work in close partnership with our industry over the lifetime of the next Parliament – recognising the significant value of wines and spirits to national economy, and working together to achieve economic growth, improved environmental outcomes and social responsibility.”

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

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

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

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

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

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

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Top Names Make Institute of Hospitality Annual Dinner & Awards 2024 Shortlist Top UK and international brands sit alongside small local hospitality businesses in this year’s Annual Dinner & Awards 2024 shortlist.

TALENT DEVELOPMENT TEAM OF THE YEAR 2024 (Large Business) sponsored by Splendid Hospitality

Announcing the shortlist, Robert Richardson FIH MI, the Institute’s CEO said: “We have been inundated with entries this year and the quality has been incredible. The talent working in our global hospitality industry, alongside the initiatives that made the shortlist, are incredibly encouraging, inventive and inspiring. These Awards always showcase some exceptional professionals and organisations from our amazing hospitality family, and this year is no different.”

Leonardo Hotels UK & Ireland De Vere Dorchester Collection University of Wales Trinity St David Tourism & Events Team Hand Picked Hotels

The 2024 awards shortlist captures talent from across the globe, within any hospitality segment and specialism, in SME and large hospitality organisations.

3a. TALENT DEVELOPMENT TEAM OF THE YEAR 2024 (SMEs) sponsored by Splendid Hospitality Lavang Canopy by Hilton London City Yummy Jobs Ltd

The 2024 IoH Annual Dinner & Awards shortlist is:

BEST EDUCATIONAL PROGRAMME 2024 (Large Business) sponsored by Keenan Recycling

OUTSTANDING CONTRIBUTION TO THE INDUSTRY 2024 - Nominated by the Institute’s Fellows

Chilston Park Hotel - Hand Picked Hotels Compass Group UK & Ireland JKS Restaurants University of Wales Trinity St David Tourism & Events Team 1a. Best Educational Programme 2024 (SMEs) sponsored by Keenan Recycling · Concord Hotels · Glion Institute of Higher Education · The Clink Charity

THE GREGORY DE LA PEÑA-HALL FIH DIVERSITY, EQUITY, INCLUSION, AND BELONGING EMPLOYER OF THE YEAR 2024 (Large Business) sponsored

by EP&T Global Compass Group UK & Ireland Cosmo Restaurant Group Dorchester Collection Leonardo Hotels UK & Ireland

· Edward Gallier FIH, Leonardo Hotels UK & Ireland · Guy Hilton FIH, The Waldorf Hilton, UK · Kelly Keletso Kowa MIH, Park Plaza Nuremberg, Germany · Kan Koo FIH, Cosmo Restaurant Group, UK · Simon Numphud FIH, AA Media, UK · Eugenio Pirri FIH, Dorchester Collection, Worldwide · Adam Terpening FIH, Room to Reward, UK · Tej Walia FIH MI, Foxhills Collection, UK · Jill Whittaker OBE FIH, HIT Training Ltd, UK The winners will be announced at the black-tie IoH Annual Dinner & Awards 2024 at the Honourable Artillery headquarters in London on 17 June 2024.

Previous award winners have included Eugenio Pirri FIH, The Clink Charity, Crumbs, Galvin At Windows Restaurant & 10° Sky Bar, The Grand Brighton, Compass Group UK & Ireland, Adrian Ellis MI FIH, Irantha Duwage MIH, Phyllis Court Club and Concord Hotels.

2a. The Gregory De La Peña-Hall FIH Diversity, Equity, Inclusion, and Belonging Employer of the Year 2024 (SMEs) sponsored by EP&T Global Millennium & Copthorne Hotels at Chelsea FC Social Pantry Marsham Court Hotel

The Summer of Love Something about spring and summer makes the season perfect for getting back into the dating scene, whether it’s the hot weather or the brighter evenings. We conducted a survey to see how hospitality businesses can use music to enhance first dates and create a much calmer atmosphere. The survey results give us insight into what music people want to hear on a first date.

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

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

Robert continued: “This year’s IoH Dinner & Awards celebration will have a few surprises and be incredibly dynamic. Our keynote speaker Natalie Campbell MBE will provide some real entrepreneurial inspiration and our new MC is a live wire! If you haven’t booked your tickets, please book soon as we are almost at capacity.

And against the backdrop of the historical Honourable Artillery Company’s headquarters, it will be a memorable evening!”

The greatly anticipated Hospitality Assured winners will also be announced on the night.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

For further information visit https://wrapex.com

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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.

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Cocktails and Spirits

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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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Food Safety

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

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

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

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

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

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VERY GOOD

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

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

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

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

food outlets.

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

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

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

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

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

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

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

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

THE RIGHT TOOL FOR THE JOB

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

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

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

An on-site printing solution avoids these issues.

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

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

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

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

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

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

CLASSIC MASH:

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

A New Oil Enters the Kitchen

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

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

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

SKIN ON FRIES & TRIPLE COOKED CHIPS:

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

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

TRIPLE COOKED CHUNKY CHIPS:

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

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

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

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

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

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

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

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

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

See the advert on the facing page for details.

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

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

Powered by potatoes!

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

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

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

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

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

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

Chef's Buyer's Guide Taking a Closer Look at Seafood in the Foodservice Sector 42

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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 44

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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/

Summer’s Coming – Time For Espresso On The Go! The range and number of outdoors activities is constantly developing and mobile coffee is evolving and growing to meet the demands of the outdoors consumer in a really big way!

venture with the perfect solution for their specific requirements. Operating from LPG – in the form of regular barbeque gas bottles - and a 12v battery, connected through an inverter to the machine to power the pump and electronic control system, these innovative models ensure full mobility and the opportunity to serve coffee in the remotest of locations!

Fracino manufacture one of the most powerful LPG powered espresso machines range available. Our BSI Kitemark accreditation – the only espresso machine manufacturer worldwide with this prestigious endorsement - reinforces the commitment to quality and durability; ensuring that you’re making a solid and astute investment.

Back at base, the same machine can then be connected to a mains power and water supply and, without any technical work required, become a standard, electric powered machine again! Ingenious!

The trend and enthusiasm for enjoying great coffee in the outdoors appears to have really caught on – and many artisan roasters are now using the concept for sharing their unique talents for creating amazing coffees and taking them to the places that people meet for leisure activities. This gives plenty of opportunity in a relaxed environment to share their knowledge and fantastic flavours to multiple new customers.

Durable construction from high quality stainless steel, the Fracino Dual Fuel models are robust and strong to ensure they can handle the rougher treatment of moving around the roads and fields their owners take them to.

Where there’s people, the motto is becoming, ‘serve great coffee – and make money’!

With such a wide range of Dual Fuel models available, Fracino provide every new

Check out the range at www.fracino.com or contact us for more details at sales@fracino.com

CLEAN Do The Workwear, So You Can Do The Work

garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with 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.

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.

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

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.

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

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

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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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Get a Grip on Food Prep with the new Onyx from Williams Sharp new design makes it easier than ever to keep your prep station clean Williams has launched the latest versions of its Onyx prep stations, with a sleek new look complementing the innovative features under the hood that deliver energy efficient performance and ensure food safety.

The Onyx prep station combines refrigerated storage beneath a worktop with refrigerated food wells on top – these provide instant access to regularly used fresh ingredients. The wells are ergonomically designed to be at the ideal working height and are positioned within easy reach for the chef.

The latest model combines practicality and good looks, with newly designed doors made from solid stainless steel featuring full-width integral door handles.

These provide an easy to use, non-slip grab while being quick to clean, with no dirt traps. The generously sized work area makes the Onyx ideal for creating a range of foods including pizza, sandwiches, tapas, salad and desserts. Meanwhile the base of the unit has also been redesigned with a flatter surface, making it easier to install, transport and service.

The storage cabinets are designed to hold 1/1GN pans and the Onyx range is available in a choice of sizes, from the compact, space saving two door model up to the large, 1043 litre capacity, five door version. The ingredient wells are capable of holding a selection of 1/3 and 1/6 GN pans, up to four 1/3 pans on the two door model, with the five door model taking twelve, or up to 24 1/6 GN pans.

The system maintains temperature in the ingredient wells in two ways. Pans are cooled from beneath, and a curtain of cool air is blown over the top of the food. A honeycomb shaped air guide directs the air curtain straight down across the product, minimising air loss into the environment, and concentrating cold air in the pans. This maintains an internal temperature of 4°C, by keeping warm kitchen air away from the ingredients. After passing over the ingredient wells cold air is drawn back into the Onyx, where energy is recycled helping to reduce power consumption.

Energy efficiency is further improved by EC (Electrically Commutated) brushless fans, which allow for precise control with reduced power consumption. The new Onyx range uses natural hydrocarbon refrigerant which, as well as having low GWP/zero ODP, offers excellent thermodynamic properties which further reduce energy usage.

Capable of operating in ambient conditions up to 43°C and constructed from sturdy, food safe stainless steel, the Onyx comes with a lift-off cover to allow ingredients to be stored overnight, and removable, easy to clean crumb catchers. A choice of customisation options is available, including drawers, a hinged lid, granite worktop, and a polypropylene chopping board.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

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

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

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

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

www.porkkawebshop.co.uk

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

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

Hospitality Technology Address F&B Profitability Before It Takes You Under, says Guestline Profitability in food and beverage (F&B) dropped by over 30% in the last five years. In 2018, hotels’ F&B profit margin stood at an average of 32% according to STR, but fast-forward five years and it stands at 22%.

Consumer behaviour and attitudes to F&B have shifted since the pandemic, with some outlets struggling to keep pace. Revenue leaks in hospitality F&B are varied, including food waste, overstaffing, and no-shows or - even worse - an increase in ‘dine and dash’. Operating with increasingly tight margins, hotels simply cannot support loss-making business units; action needs to be taken now to address the falling profitability in F&B. F&B teams need to ditch time-consuming, inefficient paper-based procedures for automated and digital processes including: prompts to upsell products and customise orders; maintain inventory management with real-time stock updates; process bills from the POS to the PMS; and, waitlist management to handle walk-ins and no-shows to minimise lost revenue.

Gala Technology / SOTpay Gala Technology is a leading name in payment solutions and cloud-based innovation, committed to transforming the hospitality industry through technology, and has recently added Oracle Opera Cloud capabilities to its growing suite of integration options.

By using data, hotels can improve revenue, identify customer preferences and shape menus and promotions to fit guest profiles. By using intelligent forecasting to respond to market changes, F&B profitability will improve.

Working with a fully-integrated PMS, POS and procurement platform, hotels can automatically bill in-house guests; better understand restaurant performance; assess inventory to work with high-profit margin items; and streamline menus to manage the supply chain. Savings in procurement go straight to the bottom line of your F&B department.

Guestline supports its customers with integrated solutions to drive excellence in customer experience, finance, and operations, promoting sustained business growth with impactful commercial data at its core.

Contact Guestline on +44 (0) 1743 282300 and https://www.guestline.com/ to discuss how you can improve the overall financial health of your business.

These key features mean that every booking is safe and secure, with easy deposit-accepting processes reducing the potential for no-shows, and that all hospitality businesses can meet their guests and patrons on their own preferred platforms to provide a superior customer experience.

SOTpay can offer additional financial benefits for any business that implements it for accepting distance payments, including lower transaction fees due to increased security.

Gala Technology’s SOTpay payment solution helps pubs, hotels and restaurants to boost direct advance bookings, by enabling secure payments by telephone without the added security risks of the customer reading their card details over the phone, especially when customers are more cautious over their personal data than ever before.

The user-friendly platform requires no hardware for deployment in any business. It can be seamlessly integrated with accountancy software Xero and Quickbooks, offers international payment acceptance and is now available on the Oracle Opera Cloud Marketplace.

The link-based process offers payment convenience across all channels, including email, SMS texting, live web chat and social media channels, and provides enhanced customer service with its digital wallet compatibility.

To book a free consultation with Gala Technology’s team of payment industry experts and elevate your booking numbers, visit www.sotpay.co.uk or call 01709 911661 now.

Empower your hospitality business with the SOTpay payment platform, by Gala Technology.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MCR Systems conducted thorough training sessions

Preventing Dine & Dash with CardsSafe

®

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Let Castra Solutions be your trusted partner in

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

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

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

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

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

1. PROMOTE UPCOMING GAMES WITH VIBRANCY

7. SOCIAL MEDIA TIE-INS

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

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

2. CREATE A THEMED ATMOSPHERE

8. ANNOUNCE POST-GAME ENTERTAINMENT

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

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

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS

5. USE BANNERS FOR DIRECTIONAL SIGNAGE

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

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

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

Create a Cohesive Indoor and Outdoor Look

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

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

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

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

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

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

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

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

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

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

Café Culture - Pavement Profit

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

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

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

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

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

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

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

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

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

for you.

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

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

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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

Gala Tent

Since 1999, the family-owned Gala Tent has supplied robust event shelters to hospitality businesses for many purposes. From pop-up gazebos covering smoking areas and patio benches to commercial quality marquees large enough to cover an entire beer garden, Gala Tent supplies them all.

POP-UP GAZEBOS With five models available to suit your budget, the Gala Shade Pro Gazebo range is renowned as the tent that stays standing when inferior products crumble in poor weather. The UV-protected, highly water-resistant PVC-coated polyester covers are available in 12 colours and can be printed to incorporate your business logos and information.

Perfect for: Patios and Smoking Shelters COMMERCIAL MARQUEES

imported barbecues, but also built to ISO 9001:2015 standards.

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

Incorporating patent-protected framework components and industry-leading cover materials, the Gala Tent marquee is available in sizes from 3m x 2m up to 6m x 24 in two distinct cover materials. Each marquee comes with 3 door options at either end, plus privacy blinds in each windowed side wall.

Perfect for: Large beer gardens and outdoor eating spaces CLEARSPAN MARQUEES The Gala Tent Fusion marquee range uses industrial strength T6061 aluminium and 650gsm wipe-clean PVC covers, providing cover for anything from 120 to 500 customers and beyond. The modular design means that the Fusion can be reduced in size to suit the occasion, or extended as you choose.

Perfect for: Private functions and very large beer garden spaces All Gala Tent structures come with warranties up to 5 years, with spare parts available quickly in the case of accidental damage.

To cover your venue’s outdoor space with a seriously strong temporary structure from Gala Tent, no matter what the size, just call 01709 242454 or visit www.galatent.co.uk.

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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 Plastic 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 PLASTIC 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.

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

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 Need to Increase Footfall? Our Custom 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.

Made Quality Furniture Could Help!

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.

We also hold regular Auctions ”On Site” and "On Line"

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

See advert on this page for further details.

ABOUT DRAKES BAR FURNITURE We have been providing bars, pubs, restaurants, cafes,

clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke 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 time-served officially trained craftsmen or externally based professionals.

FREE QUOTE AND PROFESSIONAL ADVICE Got you interested? 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, just search for Drakes Bar Furniture and 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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also fits the style of the space. They offer furniture for receptions, including reception desks as well as seating, tables and chairs for lounges or dining rooms and restaurants, bar stools, and furniture for use in individual hotel rooms or suites. They also offer items for staff areas, including lockers.

Rosehill Furnishings Group are proud to have a longstanding history within the furniture industry. It’s their unique history and knowledge of the market which sets them apart from the rest. They’re committed to quality, and their standards have continued to excel over the last 40 years.

The expert team at Rosehill understand the market and can tailor your order to suit your exact requirements. With over four decades experience in the industry, you can feel at ease knowing that you’re in safe hands. They take pride in the quality products they supply which are built to last, while also being great value for money.

Their products and designs are inspired by innovation using only the best quality materials and trends. Rosehill have an extensive supply chain, meaning you can use them as a one-stop shop for all areas of your Hotel or Hospitality Venue. Whatever you are looking for, they can find, with very competitive pricing.

Knowing this market, their experience means they understand the usage you will like have and the importance of having durable and comfortable seating, which

Their furniture is available in a variety of styles and is designed and manufactured with the appropriate contact testing for hospitality venues. Many of the made-to-order products have a huge selection of customisations too.

Browse their wide range of furniture for your lounge, dining room, conference space, reception, bedroom or staff area online at www.rosehill.co.uk, or call 0161 485 1717 to discuss your requirements with their helpful sales team.

CUSTOMER FEEDBACK “Excellent customer service from start to finish, delivery on time as chosen, good delivery company and good packaging. Very pleased with the chairs ordered and the condition they arrived in.”

“The service from everyone at Rosehill has been excellent. From our initial enquiry, through the process of choosing the best chairs for our use, helping to meet our particular requirements, and the delivery on schedule that went exactly to plan.”

“The chairs are being admired greatly and we look forward to using them for many years to come.”

For further information contact: 0161 485 1717, sales@rosehill.co.uk or www.rosehill.co.uk

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.

Visit www.restaurantfurniturestore.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.’

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com

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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.

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

!

LD O S

BUTTERLEIGH INN, BUTTERLEIGH, DEVON

D! L SO

SHIP INN, BURCOMBE, WILTSHIRE

PALM BAR, EXMOUTH, DEVON

D! L SO

D! L SO

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

W! NE

PRICE: £35,000

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

FREEHOLD

LEASEHOLD

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

MINEHEAD, SOMERSET

PRICE: £600,000

!

LD O S

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

SOUTH DEVON

FREEHOLD

!

LD O S

NEWTON ABBOT, DEVON

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

LEASEHOLD

REF: 4860

SWAN INN, BAMPTON, DEVON

!

LD O S

PRICE: £69,950

LEASEHOLD

REF: 4344

LIVE & LET LIVE, LANDSCOVE, DEVON

SOLD IN THE FIRST QUARTER OF 2024.

TORQUAY, DEVON

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

DUKE OF LEEDS, LEEDSTOWN, CORNWALL

BOATYARD BAKERY, EXETER, DEVON

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

THINKING OF SELLING? CALL FOR A FREE VALUATION

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LD O S

OSTLER INN, UFFCULME, DEVON

01392 201262 www.stonesmith.co.uk