CLH Digital - Issue #220

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 220

Britain Welcomes New PM Sir Keir Starmer As Labour Wins Election www.CLHNews.co.uk

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The Labour Party has won a landslide victory in the UK general election, sweeping hundreds of seats across the country and ending 14 years of Conservative rule.

Sir Keir Starmer is set to be appointed prime minister later today, following 14 years of Conservative power, with the outgoing party seeing for the worst results in their history.

In an impassioned victory speech, the Labour leader promised "national renewal" and vowed that he would put "country first, party second".

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As Labour secured victory, representatives from across the hospitality and ontrade sector have been reacting to the landslide result: UKHospitality was quick to urge the Labour Party to deliver on its manifesto commitments to replace business rates and reform the Apprenticeship Levy in the first 100 days of government.

Kate Nicholls, Chief Executive of UKHospitality, said: “Firstly, I’d like to congratulate Sir Keir Starmer and the Labour Party on its victory in the General Election.

“We look forward to working with the new Labour Government, which during the campaign has clearly recognised hospitality’s role serving Britain and creating places where people want to live, work and invest."

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 220

Editor's Viewpoint

Welcome to the latest issue of CLH Digital EMBRACING CHANGE WITH SIR KEIR STARMER

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

Congratulations to our new Prime Minister, Sir Keir Starmer. After 14 years of Conservative rule, the country has voiced its desire for change, and this shift in leadership signals a new chapter for the UK. EDITOR

Peter Adams

TELEPHONE:

The hospitality and licensed on-trade sector, in particular, [hopefully!] stands on the brink of transformation, eagerly awaiting the fresh ideas and bold strategies that Starmer's administration promises to bring.

01202 552333 FAX: 01202 552666

www.CLHNews.co.uk

The past decade and a half have not been kind to our industry. The relentless challenges and piecemeal solutions provided by the previous government have often felt like sticking plasters on deep wounds.

@CLHNews CLHNews

What we need now are not short-term fixes but long-term, supportive solutions that recognize the immense value our sector brings to the economy. The hospitality industry is a significant net contributor, and it’s high time it was treated with the respect it deserves.

CLHNews

EDITOR

Sir Keir Starmer and his team must have observed the missteps of their predecessors.

As Napoleon famously advised, "Never interrupt your enemy when they are making a mistake."

With the benefit of hindsight, the new government must surely have a robust plan to rejuvenate one of the country's leading sectors. A pivotal part of this plan should be reducing the hospitality VAT. This move is a win-win for the government and the nation. It’s no secret that confidence is low; we’ve endured many hardships in recent years. A hospitality VAT cut would uplift the spirits of everyone and, as many experts agree, ultimately lead to increased revenue.

Now, more than ever, we need joy and community. Nothing fosters these better than our beloved pubs and restaurants. For those who need evidence of the power of hospitality to bring people together, look no further than tomorrow’s match where England takes on Switzerland.

Pubs will be packed with fans, cheering on our team—a vibrant testament to the sector’s vitality. Interestingly, retailer Co-op’s recent marketing misstep, attempting to deter

people from enjoying the match in pubs, highlights just how essential these communal spaces are.

Personally, I’ll be joining the throngs at “The Hop” here in Bournemouth. The atmosphere is always fantastic, and like many others, I’ll need to arrive early to secure a spot.

Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

As we embark on this new political journey, let’s hope that our new leaders prioritise our sector’s needs, instigating clear policies that will unlock its full potential. There are no excuses for delays—bold change is what we need, and bold change is what we expect.

PRODUCTION & DESIGN

Here's to a brighter future under Sir Keir Starmer’s leadership, and to the revitalization of the UK hospitality and licensed on-trade sector. Cheers!

PRODUCTION & WEB ADMIN

I can always be contacted at edit@catererlicensee.com

Matthew Noades Charlene Fox

Published by Published by

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

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

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Issue 220

CLH Digital

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Britain Welcomes New PM Sir Keir Starmer As Labour Wins Election (CONTINUED FROM FRONT COVER)

strategy, communication and coordination across regions.”

the Treasury.”

ACTION IN FIRST 100 DAYS

“More importantly, we urge you to take time to listen and consult on policies impacting our sector, recognising our challenges and our true value in terms of the local economy, community shaping, and the impact on social, physical, and mental well-being.”

“Our #MyPub campaign has helped members to engage with their local representatives, and with a large number of new MPs now in place, this is the perfect time to redouble our collective efforts in inviting them to see first-hand the huge positive impact pubs have in every village, high street, town and city across the UK.”

“We now need to see this followed up with action in the first 100 days. Delivering on manifesto commitments to replace business rates and reform the Apprenticeship Levy would be a clear sign that the Government backs hospitality as the central pillar of the everyday economy.

PROTECT PUBS CAMRA Chairman, Nik Antona said: “CAMRA would like to welcome Labour as the new UK Government, we look forward to working alongside them on the issues impacting consumers, pubs, social clubs and producers of beer, cider and perry. It was heartening to hear Labour’s announcement of a five-point plan to “end the decline of British locals” during their election campaigning, and I hope that Labour will implement these proposals as soon as possible.

“Swiftly addressing business rates would fulfil a longstanding ask of the sector and avoid a cliff-edge in April, when current relief is set to end and rates are due to increase again.

“Hospitality, with its presence in every constituency, can act as a powerhouse for driving economic growth, creating new jobs and regenerating our towns and cities. I look forward to working in partnership with the new Government to help deliver its manifesto commitments and realise hospitality’s growth ambitions.”

“CAMRA will continue to fight for fairer tax with an increase in the differential between draught and off-trade duty rates, and a VAT reduction on beer and cider sold in the on-trade so consumers can continue to receive all the social and wellbeing benefits pubs offer.

REBUILD THE ECONOMY Night-time economies Czar for Greater Manchester Sacha Lord welcomed the new government but cautioned not to expect “overnight change”.

“In England, CAMRA hopes the Government will improve planning protection and enforcement to protect pubs and social clubs facing unfair demolition, and to order pubs to be built brick by brick if necessary. CAMRA has long called for Business rates to be completely reformed in order for pubs to avoid unfair overpayments. It's great to see that Labour is committed to changing the outdated business rates system to make it fairer between online enterprises and bricks and mortar businesses like pubs.

He said: “These results are beyond our expectations, and I am personally extremely pleased. At last, changes here.”

“The message is clear, the people of the UK want a government they can trust, can deliver on their promises and rebuild the economy to make the lives of working people better.”

“The challenges our hospitality industry face are stark and while we cannot expect overnight change this vote should give our sector a confidence boost. But there is a lot to do, not only in hospitality, but for business owners and hard-working employees across the country.”

“We also welcome plans to introduce a genuine community right to buy, which will help many loved pubs stay open and create exciting new opportunities for the sector to thrive.”

“I will be hoping to see a greater level of support for the industry over the coming months and as an industry we should continue to hold those in power to account.”

Steve Alton, BII CEO commented:“We are now looking forward to working with the new Government, to gain the vital investment that our members need to unlock their full potential. Our pubs are unique in their contribution, bringing huge economic impact, accessible, skilled jobs in every local community across the UK, and provide vital social value.”

TAX DISPARITY Michael Kill, CEO of NTIA says: "As CEO of the Night Time Industries Association (NTIA), I warmly welcome the new Labour Government.

Your commitment to our sector, vital to the UK's economy and culture, is appreciated. However, the real work begins now. Our industry faces serious challenges and needs urgent attention to recover from years of neglect through the cost of living crisis and the pandemic.”

UNLOCKING GROWTH

“We must also address tax disparity, reform business rates, protect independent operators, and align VAT with European standards.”

“Our sector has long been specifically referenced by all parties as a key part of our social fabric, as well as our economy. Our new Government must recognise the hugely unfair tax burden that our sector, and particularly the small, independent businesses have shouldered for decades.

Our priority will be centred around working with Ministers, MPs and officials to reduce excessive taxation, provide immediate certainty of a continuation of the current business rates relief due to end in March 2025, as well as a full reform of this outdated and unfair rates system.

“Immediate attention is needed in several key areas. Firstly, we urge the new Government to appoint a dedicated Minister for the Night Time Economy. This role will ensure focused attention and strategic direction for our sector at the highest level of government. Additionally, establishing regional representatives will then also facilitate effective

“The key to unlocking growth in every area of the UK, is investment in small businesses, towns and high streets, and at the heart of all of those lies the pub. Our pubs provide skilled jobs, careers and entrepreneurial opportunities for everyone, connecting people and communities in highly regulated, safe spaces, all whilst delivering significant tax revenue into

WISH LIST The SLTA (Scottish Licensed Trade Association) has outlined its wish list for the new Labour UK Government, SLTA managing director Colin Wilkinson commented: “Nothing on our wish list is new – it’s what we’ve been calling for over many years now. However, the General Election presents us with an opportunity to reiterate to the new UK Government that the licensed trade and hospitality sectors really do need some help.

“We particularly highlight the need for the UK Government to reduce VAT for licensed hospitality businesses. The temporary reduction of VAT from 20% to 5% introduced in July 2020 gave support to around 150,000 businesses in the UK and protected over 2.4 million jobs in the overall hospitality and tourism sectors and saved many businesses from going under during a very difficult trading period.”

On reviewing the commercial rating system – a call from all of the home nations within the UK – the SLTA asks that there is an understanding that here in Scotland licensed hospitality businesses are disproportionately burdened with commercial rates charges in comparison with other business sectors north of the Border and in comparison with licensed hospitality businesses in other parts of the UK.” Mr Wilkinson said: “In partnership with the Scottish Beer and Pub Association, the SLTA has already called for the introduction of a permanent non-domestic rates licensed hospitality-specific multiplier of 35p to support our pubs and bars, encourage investment, help revitalise high streets, and rebalance the disproportionate business rates burden.

STICKING PLASTER POLICIES “This would end the sticking plaster policies that only provide temporary relief for the businesses that bring life to our communities, and our city and town centres.

Commenting on the SLTA’s ask on no duty increases and duty differential, Mr Wilkinson added: “Duty increases are always unwelcome and simply contribute to price inflation. When it comes to duty decreases this is, of course, very much welcomed, especially by the large producers and retailers, and makes a significant difference to that sector. However, when it comes to SME businesses what would make a difference is having a complete overhaul of the UK’s alcohol excise duty system.”

“The SLTA has previously called on Westminster to introduce new measures that would create a ‘differential’ between alcohol sold in pubs and bars, and supermarkets. We believe that reducing duty for alcohol sold in pubs and bars would help sustain the licensed on-trade as it recovers from the pandemic and Brexit, and faces the current economic challenges.”

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CLH Digital

Issue 220

Mental Health in Hospitality - The Importance of Wellbeing During Difficult Times

By Nicolas Ferrary, Managing Director, Brigad (www.brigad.co/en-gb) The hospitality industry is facing a crisis level of vacancies, in part, due to the insufficient attention paid to the wellbeing of workers, resulting in demotivated employees and poor worker retention.

also helping them create a healthy work-life balance. Providing this flexibility can easily be done by utilising and employing external help if necessary. Employing external help, often at short notice, is simple for businesses to do via solutions such as Brigad.

In order to improve staff wellbeing and therefore motivation, operators should first ensure they provide open channels of communication between management and employees. It’s important that employees feel comfortable sharing any concerns and feelings and have appropriate channels to do so, such as the ability to arrange private meetings or through the use of feedback channels via apps. Brigad, for example, provides hospitality workers the opportunity to leave feedback on the app about businesses they have worked with following a shift, which can be seen and actioned by the business’ management. Ensuring employees feel listened to and respected by management means that they then feel protected in the face of abuse from customers.

To support flexibility and a strong work-life balance, professionals should also feel empowered to explore other ways of working aside from permanent contracts. This can allow to them to have more control over their work and own mental health too.

There are various platforms that can help facilitate different approaches to working which professionals can explore.

During busier periods, such as the summer, when staff will be under additional pressure and customers are likely to have less patience, it’s important that managers are able to easily recognise signs of stress and burnout amongst their staff. Providing flexibility for staff, realistic work hours, and ensuring regular and sufficient breaks are taken can help staff avoid feeling overwhelmed within high pressure scenarios, while

Recently, employees have been demanding additional and more diverse training in order to upskill and maintain existing skills. In addition to providing this training, it’s also necessary that managers have an in-depth understanding of each employee’s role and skill set so that they are able to provide the correct support and recognition.

This recognition will help boost morale and motivation amongst staff.

Whilst work and role related training is necessary, operators should also be investing in wellbeing practices for their staff. Arranging for out of work sessions on meditation, mindfulness and yoga will help teams bond, while also reducing feelings of stress therefore improving their mental health and feelings of support.

Publican And Bake-Off Champion Encourages Publicans To Get Involved In Thank You Day Great British Bake Off winner Candice Brown has hosted a Thank You BBQ at her pub to celebrate local legends and help inspire other pubs to get involved ahead of thank You Day on Sunday, 7 July.

Candice was joined at The Green Man in Eversholt, Bedfordshire, by TV chef and entrepreneur Levi Roots who was on the BBQ to help feed local heroes including volunteers from the Milton Keynes Food Bank and NSPCC, teachers and students from a neighbourhood school and Women’s Institute members.

Pubs getting involved are being encouraged to collaborate with others to arrange special activities that help foster community connections and celebrate great community spirit.

Candice said: “Pubs have always been at the heart of our communities. They are places where people come together to share stories, celebrate successes, and support each other. Thank You Day is a wonderful opportunity to recognise and celebrate the incredible people who make a difference in our local areas.”

She adds: “I encourage pubs to do something special for Thank You Day, Whether that be a free drink for volunteers, or hosting a BB-Thank-Q. Invite your community in and do a little something to give something back.”

John Longden, chief executive, Pub is The Hub said: “It’s wonderful to see many pubs across the UK getting involved in this year’s Thank You Day events. Being involved in Thank You Day allows us to show our admiration for the volunteers that make a big difference to people living in their local areas. It is another example of the invaluable role and social value good publicans continue to bring to their communities, particularly in this challenging time.”

He added: “Pub is The Hub wishes to also show appreciation to publicans, many of which are often local legends themselves, going above and beyond for their local people through the services and activities they help provide and the daily acts of kindness they show to individuals, groups and charities.”

Emma McClarkin Chief Executive of the British Beer & Pub Association said: “The value that pubs bring to local areas, be they on a busy urban high street or in a countryside village, is more than the economic; it is also the social, cultural and community value that makes pubs such an essential and dynamic part in knitting together neighbourhoods and promoting social cohesion.”

She adds: “Each year pubs help raise over £100 million for charities and there are numerous examples of pubs hosting local voluntary groups in bringing together people in achieving good causes for their communities. There can be no better place to celebrate these volunteers than by saying Thank You than in their local pub.”

Pubs are also being encouraged to take part in a ‘Cheers For Volunteers’ and raise a cuppa or a drink to local volunteers.

Thank You Day, now in its fourth year, is organised by the Together coalition, and supported by organisations like the Scouts, Guides, the NHS, Royal Voluntary Service, the Football Association, the Church of England and hundreds more. The campaign has reached 15 million people since launching in 2021. Last year 1.3million people organised a Thank You Day activity.

Download a free Thank You Day Guide For Pubs here: Thank you day partner pack 2024 https://thankyouday.org.uk/wp-content/uploads/2024/05/ThankYouDay-PubIstheHub-2024.pdf

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Euros Continues To Deliver For The UK On Trade Issue 220

It started with an opening weekend of mixed fortunes for the Home Nations and, as we saw with Euro 2020, the real action didn’t really start until the knockout stages – either on the pitch or in the on trade.

Oxford Partnership Market Watch data has already shown the key importance of home nation games in driving footfall and sales. In Euro 2020 all the biggest sales came from games featuring a home nation side and in the group stages weekly sales shifted to be largely on game days, but the real boost came in the knockout rounds and there appears to be no change to this trend in Euro 2024.

In the group stages, England games drove 25.6m pints which is an additional 203 pints per pub leading to a 31.5% uplift in draught sales versus the same days average in 2024. This means pubs earnt an additional £925 per pub in revenue. And in Scotland we saw a similar impact with an additional 170 pints per pub leading to a 21.9% uplift in draught sales versus the same days average in 2024. +50 extra pints (+18%) were sold per pub in England vs 2024 during the Serbia game +77 extra pints (+49% ) during the Denmark game +76 extra pints (+36.2%) sold during the Slovenia game +67 extra pints (+18.8%) were sold per pub in Scotland vs 2024 during the Germany game +90 extra pints (+48.4% ) during the Switzerland game +13 extra pints (+5.6%) during the Hungary game When England reached the last sixteen back in 2021, weekly sales grew by +3.6% – so how did Sunday’s sales compare? Even better is the really good news!

CLH Digital

All eyes turned to England on Sunday’s key game versus Slovakia when we saw a staggering 11.4 million pints sold as pubs benefitted from extra time after Jude Bellingham’s spectacular overhead kick revived not just the teams hopes, but also pubs across the country, with the prospect of a quarter final against Switzerland at 5pm this coming Saturday. This resulted in average uplift of +55 pints per pub (vs. 2023) and an additional +£261 in the till. England’s last-minute equalizer against Slovakia saw draught Beer & Cider sales grow by +22.4% vs. 2023, as 30 mins of extra time and the hopes of a nation keep consumers in outlet for longer as the nail-biting knockout game played out.

In terms of category performance, we saw World Lager +36.2% and Core Lager +17.2%. Apple Cider slightly suffered, declining -3.0% while Fruit Cider was up +47.2%. The standout performance was STOUT +52.8% but it was a strong weekend for all of the major categories, and a welcome boost for the On Trade.

Overall, footfall grew +0.5% for the whole week compared to +3.2% on Sunday. City Centres continued to suffer at a total week level -2.1% compared to growth in Suburban and Rural areas. For Sunday, the key footfall growth happened in Suburban areas, where +4.1% growth was observed, Rural areas also benefitted +2.4% whilst City Centres saw a marginal increase +0.9% Dwell time grew +9.4% on Sunday driven by Suburban locations +14.6% and Rural Outlets +14.3% as average overall dwell time grew to 138 minutes per occasion. City Centres benefitted the least BUT thankfully still saw a +4.5% increase in dwell time per occasion.

Alison Jordan, CEO of Oxford Partnership, comments: “We are delighted to now really start seeing the positive effects of this tournament on the On Trade. With everyone cheering England on for the result we all want on Saturday, we are genuinely hopeful for a bumper summer of sales to continue.”

Charity Hospitality Action Expands Walk For Wellbeing Initiative Hospitality Action’s annual initiative Walk for Wellbeing has been expanded into three further UK cities to mark its fifth and biggest year to date.

Oxford, Cardiff and Liverpool will join the fundraising campaign this year, taking the number of host cities to eight. Eight hosted 20km walks will take place in cities across the UK on Sunday 13th October.

Those who can’t make that date can ‘Walk It Your Way’ at a location of their choice any time between World Mental Health Day on Thursday 10th October and Sunday 27th October.

The event unites hundreds of hospitality companies and thousands of walkers from across the nation each taking proactive steps to improve their own wellbeing and support that of their colleagues.

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Craig Prentice, creator of Walk for Wellbeing, said: “There is an essential need for hospitality businesses industrywide to prioritise the mental health and wellbeing of their employees – our industry’s continued success relies on it.

“Walk for Wellbeing is a grassroots movement that promotes selfcare as well as encouraging good employment practises, and it’s rapidly gaining national prominence. Community is at the core of hospitality; Walk for Wellbeing connects people locally, raises awareness, educates, unites, nurtures and empowers our community. We invite everyone to join this movement across the UK.” For more information and to register, please visit www.walkforwellbeing.org.

NTIA Says The Future of the UK’s Night Time Economy is 'Extremely Fragile' Issue 220

CLH Digital

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estate.

The UK’s Night-Time Economy (NTE) faces a critical juncture as it grapples with an alarming rise in business failures. According to recent data from Shakespeare Martineau, a full-service law firm, the NTE’s fragility has intensified, evidenced by a 16% surge in business administrations in 2024.

This year alone, 879 UK businesses have filed for administration in the first six months, reflecting a dramatic 42% increase from 2022 and a 16% increase from 2023. These figures underscore the immediate need for decisive action from the incoming government to prevent further deterioration.

Michael Kill, CEO of the Night Time Industries Association (NTIA), is calling for immediate and sustained intervention from the new government.

“The anticipated governmental shift following the General Election offers a pivotal opportunity for ministers and MPs to support and rejuvenate the night-time economy. We urge all incoming MPs across the UK to engage in meaningful dialogue with the nightlife community. Effective communication is crucial to understanding our challenges and developing practical solutions.”

The hardest-hit sectors include retail, manufacturing, construction, real estate, and hospitality, which together account for 57% of all business administrations. Greater London has emerged as the epicentre of this crisis, with 22% of the filings, followed by the North West at 17% and Yorkshire & The Humber at 11%. Although current administration numbers have not yet reached pre-Covid levels (940 in the first half of 2019), insolvency experts warn of an impending wave of business failures unless the new government swiftly addresses inflation and rising interest rates.

Kill emphasizes that regional leaders, including mayors, city council heads, and key agencies, must prioritize the NTE’s needs. “Policies should aim to alleviate the inflationary pressures on businesses, stabilize the current trading environment, and protect our cultural landscape. The sector is currently beset by infrastructure and regulatory challenges that hinder recovery and leave small and medium enterprises, as well as our cultural heritage, extremely vulnerable.”

Particularly concerning is the plight of the hospitality sector, a cornerstone of the NTE, which has seen 78 businesses enter administration in the first half of 2024. This figure represents 9% of all administrations, with year-to-date figures for the sector standing at 189 – a staggering 75% increase from the previous year.

Hospitality now ranks as the fifth most affected sector, following retail, manufacturing, construction, and real

The NTIA asserts that the incoming government must act immediately and decisively to bolster the UK’s night-time economy. Failure to do so risks the collapse of a sector that plays a vital role in the nation’s cultural and economic vitality. “We are prepared to work collaboratively with our elected representatives to ensure a prosperous future for the night-time economy and the communities it serves. The time for action is now; the survival of our sector depends on it.”

Greene King Predicts To Sell 1.1 Million Pints During Euros Quarter-Finals Greene King predicts that it will sell 1,100,000 pints during this weekend’s Euros quarter-finals.

great boost to the hospitality sector as communities have come together in their local pub to cheer on their national team.

Unsurprisingly, England’s match against Switzerland is expected to be the most popular, with 425,000 pints sold throughout the ninety minutes, averaging out at more than 4,500 pints sold a minute.

“Following the exciting end to England’s win over Slovakia, we’re expecting Saturday’s game to be our busiest of the tournament so far and we're proud to host supporters in hundreds of our pubs to watch the match.”

Greene King CEO, Nick Mackenzie, said: “The Euros have provided a

Hospitality Operators: Make the Most of 2024’s Bumper Summer of Sport 8

CLH Digital

Issue 220

By Scott Muncaster, Co-founder and Managing Director of three rocks® (www.threerocks.co.uk) The summer of 2024 is set to be a busy time for sports fans. From the Euros in Germany, to the Paris Olympics, and even Wimbledon, these events will capture the attention of billions around the globe. And in the United Kingdom, as people head to pubs, bars, and restaurants before, during and after these live events are broadcast, hospitality operators have a unique opportunity to boost their future success by making the most of every customer that walks through their doors.

The latest CGA by NIQ ‘BrandTrack’ survey revealed that nearly 27m Brits plan to watch the Euros in pubs or bars, and with this making up just a portion of the live sport being shown over the next few months, this number is likely to be much higher, especially when you take into account the extended licensing hours introduced by the UK government just a few months ago.

Further research from CGA by NIQ revealed that showcasing sporting events can significantly increase customer spending and loyalty, with fans tending to stay longer and engage more deeply when watching their favourite sports.

This surge, in both customers and the time spent in these venues, can offer more than just a short-term boost, but only if operators have the correct processes and technology in place.

To do this, hospitality operators need to be actively harvesting, analysing and using data to enhance and improve customer experiences, both in the immediate and the long-term. This increased footfall will mean more data is available to be collected on more customers, and if brands can analyse and use this in the right way, they can craft experiences which encourage repeat business amongst these customers.

So, how can operators ensure they’re making the most of their visitors, and what does mature data analysis look like?

USING INTELLIGENT CUSTOMER DATA Intelligent customer data is any information gathered by a business that provides insight into the attitudes

and behaviours of customers. This data is crucial for gaining knowledge into what attracts customers to your business, what makes them want to return, and how best to cater to their needs before, during and after their visit.

By collecting and analysing data effectively, operators can personalise experiences based on customer preferences, fostering a sense of loyalty and delivering enhanced experiences which meet the needs of every customer.

DATA COLLECTION Every time a customer interacts with one of your business’ touchpoints, there is an opportunity to harvest their data. Details such as their dietary requirements, accessibility needs and contact information can be obtained through online booking systems, while self-service QR codes and automated feedback tools offer insight into their favourite menu items, allergens, and even how they like to pay. Pre-visit, in-visit, and post-visit, brands must be actively harvesting this data, especially during busy periods. What’s key is that brands have the right technology in place to make this possible, boosting the effectiveness of their data collection.

MATURE DATA ANALYSIS Mature data analysis means your business has clean, secure and segmented data, assertive collection processes, large data quantities, and your communication and selling are specific to the customer’s individual needs. Once this is achieved, you can begin to craft experiences based on real-time customer data, using information such as; When do they like to visit? What deals or offers do they usually use? How many people do they tend to visit with? Do they have any accessibility needs? What menu items do they choose most often?

How do they usually pay the bill? Do they like to tip? How do they like to be marketed to? What times do they visit?

Once a business has the answers to these questions, they can begin to use their data to inform everything they do, from marketing strategies and special offerings to menu changes and staff rotations. What is key is that this data is being collected, managed and analysed.

The ‘summer of sports’ in 2024 promises to be a busy time for the hospitality sector, with fans flocking to bars and restaurants to watch their favourite sports. To make the most of this boost, both now and in the future, operators must seize the opportunity to learn more about their customers, their behaviours and what makes them choose a hospitality venue. Having this information is crucial to be able to reach your customers in an impactful way which keeps them coming back time and again.

FOR ALL THE LATEST NEWS FROM THE UK PUB AND HOSPITALITY TRADE VISIT WWW.CATERERLICENSEE.COM

Pro Auction to Showcase Exclusive Savoy Hotel & The Dorchester Hotel Prestigious Auctions artists such as Luigi Mayer, Antonietta Brandeis, and Alexandre Defaux, and offers a wide selection of art across multiple genres, providing a unique opportunity for collectors and enthusiasts to acquire rare and valuable pieces. Viewing is open on July 15, 2024, between 12 noon and 6.00pm. The sale will be live and webcast from the hotel starting at 10:00am on July 16, 2024.

Pro Auction is thrilled to announce exclusive auction sales at two of the world’s most famous and iconic hotels.

The first, a fine classic and modern art on behalf of The Dorchester Hotel, London. This prestigious sale follows a comprehensive refurbishment of the iconic hotel, and will take place on July 16, 2024, in the hotel's luxurious ballroom.

The second auction, at The Savoy Hotel, which synonymous with luxury, history, and prestige, is set to captivate the world once again with an extraordinary auction event. Over 1,800 captivating articles will be sold as The Savoy undergoes a transformative refurbishment, all while remaining open to guests. The first phase auction will be held in The Savoy’s iconic ballroom on August 8th, 2024, starting at 10.00am. Viewing is by appointment on August 7th, 2024. The sale catalogue is available at Bidspotter.

THE DORCHESTER The Dorchester Collection is a portfolio of the world's foremost luxury hotels in Europe and the USA, each reflecting the distinctive culture of its destination.

The Dorchester Hotel, London, is a flagship property within this esteemed portfolio.

The auction at the Dorchester will feature an exceptional collection of art and sculptures from renowned

The sale offers a wide selection of art across multiple genres viewing is open on the 15th July 2024 between 12 noon and 6.00pm with the sale live and webcast from the hotel from 1000am on the 16th July 2024 download the catalogue at: www.the-saleroom.com/en-gb/auctioncatalogues/pro-auction/catalogue-id-pr10440

THE SAVOY The Savoy Hotel, synonymous with luxury, history, and prestige, is set to captivate the world once again with an extraordinary auction event. Over 1,800 captivating articles will be sold as The Savoy undergoes a transformative refurbishment, all while remaining open to guests.

The Savoy, a Fairmont Managed Hotel, has been at the forefront of the luxury hotel scene for over 130 years, offering guests an experience that continuously evolves to meet the desires of the modern traveller. Situated in a prestigious location near London's most famous attractions, The Savoy's upcoming auction promises to be a monumental event, offering an extensive range of

items that have graced its rooms and halls.

Among the remarkable lots on sale are treasures from the Personality Suites, named after some of the most famous guests who have stayed at The Savoy.

Bidders will have the chance to acquire memorabilia linked to stars like Frank Sinatra, Marilyn Monroe, and Sir Winston Churchill. Owning an item from these suites is not just about luxury; it’s about owning a piece of history. Imagine the stories these artifacts could tell—the conversations, the decisions, and the moments of reflection that took place in their presence.

The auction will feature an array of fine art, bespoke furniture, and handcrafted luxury pieces that have adorned The Savoy’s elegant rooms. From intricately designed mirrors and plush sofas to exquisite tables and chairs, each item has been selected for its quality and historical significance. The collection includes items from the hotel’s 267 luxury rooms and suites, decorated in either an elegant Edwardian or Art Deco style.

Simon Rose, the auction director, described it as a “landmark event for both The Savoy and us.” The auction is expected to draw significant interest, offering a rare and exciting opportunity for bidders to connect with The Savoy's rich history.

The first phase auction will be held in The Savoy’s iconic ballroom on August 8th, 2024, starting at 10.00am. Viewing is by appointment on August 7th, 2024. The sale catalogue is available at Bidspotter.

In addition to the guestroom furniture, the iconic Thames Foyer at The Savoy will be undergoing a major transformation. Bookings for the Thames Foyer will close on Thursday, August 22, 2024. The next day, on August 23, a public auction will be held to sell the contents, spearheaded by Pro Auction, in preparation for a full renovation of the space.

The Thames Foyer is set to reopen in early November 2024 with a completely new design, name, food and beverage concept, and menu. Known for being

the heart of The Savoy, this glass-domed atrium has been the home of the famous Savoy afternoon tea for over a century. The reimagined space aims to elevate the experience for The Savoy’s discerning clientele, turning it into a vibrant new dining destination on London’s culinary scene.

Commenting on the renovation, Managing Director Franck Arnold says, “This is going to be a complete transformation of the Thames Foyer and Upper Thames, and we are so excited to unveil our new, vibrant dining destination and outlets later in the year. The new dining concept will harmoniously blend tradition with innovation, ensuring our guests have the perfect setting to relax, drink, and dine, and enjoy a truly unique Savoy experience.”

Pro Auction is a leading auctioneer specialising in the hospitality industry, and luxury goods, and has a burgeoning reputation as London’s leading auction house, following sales at some of London’s most respected establishments, including The Dorchester, The Lanesborough, Mandarin Oriental, and Simpson’s in the Strand. These particular auctions will be conducted by an expert team of auctioneers, ensuring a seamless and prestigious event. www.bidspotter.co.uk/en-gb/auctioncatalogues/pro-auction/catalogue-id-pr10436

Issue 220

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Euros And Father’s Day Power Beer Sales were negative on all five other days, with Friday and Saturday (21 and 22 June) down by 9% and 5% respectively.

Scotland’s game against Switzerland helped to stem losses to 2% on Wednesday (19 June).

A combination of the Euro 2024 football tournament and Father’s Day led to an 18% surge in beer sales, CGA by NIQ’s Daily Drinks Tracker shows.

The big upswing - based on average sales in managed venues in the seven days to Saturday 22 June - helped to lift total drinks sales 9% above the same week in 2023. It marks a very welcome turnaround for operators and suppliers after four consecutive weeks of negative year-onyear numbers.

Cider was the second best performing category of the week after beer, with sales up 7%, while wine continued a good run with a 6% rise. Spirits achieved only 0.3% growth, though this is the category’s best week since early May. Soft drinks sales were down 4%.

After a tough month for the On Premise, Euro 2024 is giving drinks sales a much-needed shot in the arm,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “It’s no surprise to find that beer benefits most from the football, and venues and suppliers will be hoping England can progress deep into the tournament and deliver several more bumper days. However, with many consumers watching at home, operators need to emphasise the special atmosphere of pubs and bars if they are to lure people off their sofas for the knock-out stages.”

Sales on England’s two Euro matchdays rocketed as consumers flocked to pubs and bars to watch with friends and family. Sunday (16 June) brought both England’s first game against Serbia and Father’s Day, lifting sales 43% above the same day in 2023. The second game, against Denmark on Thursday (20 June), generated an even sharper uplift of 53%.

Trading was quieter elsewhere in the week, and faced tough comparatives with hot weather in June 2023. Sales

Burnt Chef Project Starts ‘Change The Menu’ Campaign The Burnt Chef Project, a not-for-profit social enterprise dedicated to improving mental health in the hospitality industry, has announced the launch of its new campaign ‘Change the Menu’.

This initiative, which is designed to drive recruitment to the industry, aims to highlight the significant impact The Burnt Chef Project is making through its free-to-access services and strong advocacy for improved working environments in the sector.

The ‘Change the Menu’ campaign will roll out in conjunction with World Wellbeing Week from 24-30th June 2024. The campaign will be prominently featured across The Burnt Chef Project’s digital platforms and through out-of-home advertisements in key locations across London and Bristol throughout the week.

The campaign uses menus from two fictitious venues – The Struggle Inn and The Witts End – to illustrate the mental health challenges faced in the hospitality industry. These initial menus highlight issues such as antisocial hours, lack of management training, anxiety and

depression.

In a powerful transformation, these problematic ‘dishes’ are replaced with a new and improved menu featuring supportive structures, mental health training, and a better work-life balance.

Kris Hall, founder of The Burnt Chef Project, said: “Our goal with ‘Change the Menu’ is to raise awareness about the mental health challenges in the hospitality industry and to promote the solutions that The Burnt Chef Project is providing.

“We want to drive home the message that a healthier, more supportive work environment is not just necessary but possible. By changing the ‘menu’ of what the industry serves its workers, we can create a more sustainable and positive career path for hospitality professionals.”

The Burnt Chef Project invites everyone to engage with the ‘Change the Menu’ campaign, share its message, and join the movement towards a healthier and more supportive hospitality industry.

What Next for Town Centre Regeneration?

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Issue 220

The High Streets (Designation, Review and Improvement Plan) Bill went down the plug-hole with the parliamentary ‘wash-up’ – what will replace it?

By Catherine Pollard, Principal Planner, Boyer (www.boyerplanning.co.uk) High streets and town centres are facing a plethora of problems, most of which are linked to the changing face of the retail industry. The Centre for Retail Research has described the British retail industry as facing a “permacrisis” since the 2008 financial crisis, as a result of factors including the rise of internet retailing, changes in consumer preferences, store closures and other changes on the high street, many of which were accelerated by the Coronavirus pandemic.

Challenges faced by high street retailers and the associated problems in town centres have seen the creation of several initiatives and funding schemes designed to help them adapt to an era in which traditional retail may no longer be the focal point of town centres. These include the Future High Streets Fund, High Street Heritage Action Zones, the Long Term Plan for Towns and High Street Accelerators, as well as the creation of the High Streets Task Force, an organisation composed of high street experts providing tailored guidance, support and resources to local authorities on high street issues.

Despite this, our high streets and town centres continue to have ever-increasing numbers of empty units, many of which - particularly the larger units such as those previously occupied by Debenhams or Marks and Spencer - create large holes in the high street scene. High streets also come under fire from the national press with complaints they now only contain charity shops or coffee shops, with the traditional variety of the high street a distant memory.

The High Streets (Designation, Review and Improvement Plan) Bill, introduced as a Private Members Bill in December 2023, sought to assist local planning authorities in their efforts to improve high streets in towns

across England. This would have required local authorities to designate high streets in their area, to undertake and publish periodic reviews of the condition of those high streets and to develop action plans for their improvement.

This sounds ideal in principle, and the Bill did gain some support on its route through the Commons.

However, not all were supportive of its aims, with the Local Government Association (LGA) criticising it as being “unnecessary” and “a distraction from what councils really need to protect and enhance the future of their high streets”. Many suggest that a council’s ability to improve its high streets has already been hampered by successive extensions of permitted development rights and changes to the national Use Class Order, resulting in less control over land uses such as retail, offices and takeaways - meaning local people have less of a say over what their high streets can look like. More recently, the size limit and vacancy requirement has been changed which means any Class E building can more readily be converted to residential, reducing further the ability for councils to help protect and improve their high streets.

However, it’s important to remember that shops are only one component of high streets, and a variety of uses can assist in ensuring the vitality and viability of our high streets and town centres. We have seen many examples of the larger empty shop units being converted to leisure facilities, be that escape rooms, go kart tracks or axe throwing, helping to enhance the night-time economy. In some towns the councils themselves are looking to move their offices to the town centre to help improve the daytime footfall. The inclusion of residential uses in the town centre can also be beneficial in increasing footfall as well as reducing the fear of crime and other cultural impacts often associated with town centres during the evening.

The Bill had its second reading in the House of Lords in May 2024 but like so much other legislation, fell victim to the announcement of a general election coming a week afterwards and was lost in the ‘wash-up’ of parliamentary bills.

With current polls suggesting a change of Government after 4 July, the question remains, what will the next government do to resolve the ‘permacrisis’: can a Bill of this nature be progressed, or are there better opportunities to enhance the town centres? Either way, the next government must find a solution to raising the footfall, both during the day and into the evening, and create vibrant high streets and town centres.

Greene King Invests £23 Million In Food And Drink Depot To Support Northwest Pubs Network Greene King has announced that it will be investing £23 million in a new food and drink depot in Middleton, in partnership with logistics company GXO.

for drink deliveries from May 2025 and food from early-2026. As such the lease at the current food service depot at Ocean’s Estate, Trafford Park, is being extended for 1 year to May 2026 to meet this timeline.

The investment, which will be part of a 15-year lease with GXO running the operations of the site, will look to harmonise the business supply chain processes by housing both food and drink stock that is currently being managed at three depots into one site. This will mean that as many as 240,000 cases of food and non-food as well as 465 tonnes of drink will pass through the new depot doors on a weekly basis.

Matt Starbuck, managing director of Greene King brewing and group supply chain, said: “We want to make this long-term commitment to our operations in the northwest as it will play a crucial role in getting food and drink out to our hundreds of pubs and thousands of customers in the region.

The northwest is a key location for Greene King, with the Middleton depot set to serve its almost 1,000 managed and free trade pubs across the region.

The pub company will be using the £23 million investment to redevelop and refurbish an existing site at Middleton, including the introduction of enough solar panels to cover 8,000 square metres, generating a targeted 1.2 million kWH per year.

The improvements to the current site are expected to take around 12 months, with the depot opening

“This investment will enable us to replace the existing sites which are very dated. The new site will make for a far better environment for the teams to work in, and people will absolutely be at the forefront of the design and planning process of the new site.”

The announcement follows a proposed £40m investment in a new brewery in Bury St Edmunds, which was announced in April.

Chris Hyde, Managing Director Convenience & Food Services at GXO, said: “We’re proud of our12-year partnership providing expert logistics services that have supported Greene King’s growth. We’re delighted to support them as we consolidate their operations into a new state of the art facility in Middleton that will help improve productivity and progress ESG commitments.”

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 pre-sales 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.

England Group Games Drove An Additional 25.6m Pints Issue 220

In the group stages, England games drove an additional 203 pints per pub leading to a 31.5% uplift in draught sales versus the same days average in 2024. This means pubs earnt an additional £925 per pub in revenue.

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STOUT WAS THE STANDOUT CATEGORY PERFORMER

In Scotland we saw a similar impact with an additional 170 pints per pub leading to a 21.9% uplift in draught sales versus the same days average in 2024.

In terms of category performance, we saw World Lager +36.2% and Core Lager +17.2%. Apple Cider slightly suffered, declining -3.0% while Fruit Cider was up +47.2%. The standout performance was STOUT +52.8% but it was a strong weekend for all of the major categories, and a welcome boost for the On Trade.

When England reached the last sixteen back in 2021, weekly sales grew by +3.6% – so how did Sunday’s sales compare?

LAST 16 GAME DRIVES INCREASE IN FOOTFALL

Even better is the really good news! All eyes turned to England on Sunday’s key game versus Slovakia when we saw a staggering 11.4 million pints sold as pubs benefitted from extra time after Jude Bellingham’s spectacular overhead kick revived not just the team’s hopes, but also pubs across the country, with the prospect of a quarter-final against Switzerland at 5 pm this coming Saturday.

This resulted in an average uplift of +55 pints per pub (vs. 2023) and an additional +£261 in the till. England’s last-minute equalizer against Slovakia saw draught Beer & Cider sales grow by +22.4% vs. 2023, as 30 mins of extra time and the hopes of a nation keep consumers in outlet for longer as the nail-biting knockout game played out.

Overall, footfall grew +0.5% for the whole week compared to +3.2% on Sunday. City Centres continued to suffer at a total week level -2.1% compared to growth in Suburban and Rural areas. For Sunday, the key footfall growth happened in Suburban areas, where +4.1% growth was observed, Rural areas also benefitted +2.4% whilst City Centres saw a marginal increase +0.9%

DWELL TIME IN GROWTH AS THE MATCH RUNS INTO EXTRA TIME Dwell time grew +9.4% on Sunday driven by Suburban locations +14.6% and Rural Outlets +14.3% as average overall dwell time grew to 138 minutes per occasion. City Centres benefitted the least BUT thankfully still saw a +4.5% increase in dwell time per occasion.

Black and White Hospitality Opens First Marco Pierre White Pub Marco Pierre White’s new pub in Felixstowe has opened its doors.

sure guests will enjoy the congenial ambiance.

Falling under the Marco Pierre White Ale House brand, it is the first of its kind in the country and is the latest addition to the chef’s eight other concepts which operate under Black and White Hospitality.

“The Great British pub is more than just a place to drink beer. The best become hubs of their community or places where locals go out to eat. The concept will offer quality food in a more casual atmosphere than a good restaurant and we’re delighted to have teamed up with the owners and opening in this fantastic location.

Called The Queen’s Head, the new pub is located on the corner of Queens Road and Orwell Road and forms part of a major refurbishment project that saw the opening of a new boutique-style hotel called Hotel Coco and a new Marco Pierre White Steakhouse Bar & Grill restaurant.

The opening of the first franchised pub follows a deal between Black and White Hospitality and the property’s owners who will now be responsible for its day-today running.

Nick Taplin, CEO and Chairman at Black and White Hospitality said: “We’re absolutely delighted with the opening of the first Marco Pierre White Ale House. It looks stunning and I’m

“We also hope that The Queen’s Head will become a real hub where local residents, families and community groups feel comfortable to meet up and enjoy the atmosphere of a venue that has been devised by one of the country’s most respected hospitality greats.

“Also, when you see very sadly that almost daily that pubs across the country are closing their doors, it’s great news that we are bucking the trend and have opened The Queen’s Head.”

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The Power Of A Warm Welcome: Creating Memorable Hospitality Experiences 14

CLH Digital

Issue 220

By Antonio Gómez, Rooms Division Pathway Coordinator at Les Roches and a former hotelier.

What we should all remember in the hospitality industry is that we need to put people first. Our primary aim is taking care of customers and fulfilling their needs and expectations. What makes the services we provide memorable is when we are able to personalise them and make customers feel they are being treated exclusively.

Hospitality organisations have the power to make emotional connections with their customers and this is an industry that depends on experiences and feelings, so it is super important to create long-lasting memories.

And great first impressions that influence the customer experience.

While providing value, tailoring services and making things easier for customers helps deliver a positive experience, what elevates things to the level of truly memorable is often the little details.

For example, one Halloween I noticed a customer who was with their grandchild admiring our display, so I started chatting and asked the child what was their greatest wish. She replied: a purple unicorn. While they were out, I managed to find a toy purple unicorn, which I left in their room. This little gesture didn’t cost much, but it created an impression that has likely lasted ever since.

which services they are searching for, and many other things. These insights help us anticipate and deliver on customer expectations and desires and make it easier for us to tailor our services towards their individual preferences. That is exactly the kind of thing that elevates customer experience from the good to the great.

What technology has also allowed us to do is make customer journeys – for example, customer interactions with the hotel – more convenient for them. We are now so accustomed to unlocking our devices with fingerprints and contactless payments that consumers are expecting this level of convenience when they go to a hotel.

Hospitality is in the business of making people feel ‘at home’, so it is right we should be offering customers the same levels of convenience they experience there, such as choosing their own TV channels and controlling the air conditioning with their mobile devices. Emerging technologies have enabled us to introduce all kinds of innovations that help us deliver that ‘at home’ sensation that makes customers feel their needs and desires are being looked after.

We should not expect technology to replace the human touch that is so vital to hospitality, we are seeing it enable us to exceed our customers’ expectations, which is incredibly important in the modern age. What’s more, customers do not mind paying extra for a service when it feels exclusively for them. Thanks to technology, we have the data we need to deliver on that.

HOW CAN MEMORABLE CUSTOMER EXPERIENCES DISTINGUISH YOUR BRAND FROM THE COMPETITION? Customers naturally gravitate towards brands that have a reputation for delivering exceptional experiences.

They want to be a part of the brand’s legend, are willing to pay extra for the privilege, and are happy to remain loyal customers.

What these emotional connections create is long-term engagement and loyal customers. This can lead to customers becoming advocates and ambassadors for your establishment, which can go a long way towards improving your bottom line.

That is why brands that prioritise positive customer experience above everything else are the ones who are rewarded with the kind of prized reputation that inspires customer loyalty and advocacy. In fact, they recognise that only by delivering great customer experiences can they drive the results they are looking for and perform financially to the extent they desire.

WHY IS DELIVERING THE BEST CUSTOMER EXPERIENCE IMPORTANT TODAY?

So the key to differentiating your brand from the others is consistently delivering excellence in customer service. But how do you do that in practice?

Since we have established lasting memories are associated with customer loyalty and ultimately the bottom line, delivering exceptional experiences is clearly critical for hospitality. While that has been true for as long as the industry has existed, it has never been more important than it is today. And that is for a number of reasons.

LEARNING HOW TO CREATE MEMORABLE BRAND EXPERIENCE

Principal among these is the huge amount of competition in the industry. Customers around the world have more choice than ever before and also many more ways of interacting with hospitality businesses and purchasing services from them thanks to the proliferation of online travel agents (OTAs).

For example, according to Statista Research Department estimates, more than 2,700 new hotels will open in 2024. That means hotels need to go even further to stand out from what is already a crowd. Not only that, with the power of social media and online reviews to cause serious damage to a brand’s reputation, delivering great customer experience can mean the difference between thriving or barely surviving.

That is why unforgettable experiences are now more important than ever and, for me, that means harnessing the power of a warm welcome. Remember, we only have one shot to make a great first impression. And that first impression can affect so much.

If you create a great first impression, you are setting the right tone and giving the customer the belief they made the right choice as soon as they arrive, which is a powerful emotional connection. From that moment on, the customer believes you are there to fulfil their needs and desires. Obviously, if you deliver a poor customer experience, the opposite happens and you have created a situation where they are more likely to complain. And crucially, post details of their negative experience on the internet where other potential customers can see them.

You need to concentrate not only on first but also last impressions. They are equally important.

While first impressions set the tone, last impressions will be what makes the difference between basic customer satisfaction and a customer actively promoting your brand due to their outstanding experience.

And that means having the right attitude. Yes, you need to make sure your focus is on delivering on customer needs and desires. But it is about more than that. It is about having a ‘people first’ mentality and that covers customers and employees. If your employees are proud to work for your organisation and love being part of your brand’s legend, that will be reflected in the service they deliver. It is important to understand the needs and desires of your employees as well as keeping customers happy.

FOUR WAYS TO DELIVER THE BEST CUSTOMER EXPERIENCE CONSISTENTLY Much of how to create a memorable customer experience boils down to attitude. While there is not really a ‘one-size-fits-all’ checklist of customer experience strategies you must apply, some of the things you can do that will help create happy customers include: Be friendly, warm and genuine. It is difficult to overstate how important this is to not only being able to deliver a great welcome but also in helping you build close and lasting customer relationships.

Get to know your customers. This is really essential in the hospitality industry and will help you hyper-personalise the services you offer, which helps create brand loyalty and advocacy when done right.

THE ROLE OF TECHNOLOGY IN ENHANCING THE CUSTOMER EXPERIENCE

Follow up with customers. This is related to the other two, but it does nor cost anything to ask customers if everything is to their satisfaction or whether they need anything. Spending that little bit of time with your customers will not only allow you to gauge their levels of satisfaction, it lets them know you care.

While technology can pose potential reputational challenges for hospitality businesses, increasingly it is providing them with opportunities to further improve the customer experience. For decades, we have been using technology to streamline operations and make our processes more efficient. Now, it is enabling us to do something perhaps even more important: getting to know our customers better.

Put yourself in your customers’ shoes. Think carefully about how you would like to be treated when you arrive at a hotel. What would make the experience memorable for you? Sometimes it is the little details that make the difference, so ask yourself what would make you delighted with the service you are receiving.

If you want to fulfil the needs and expectations of your customers, obviously the first step is to identify them. And now, we have many solutions – often powered by AI – that are enabling us to understand not only what customers are looking for but also where they are looking for it, how long they spend on our websites,

Above all, what really makes the difference is the mindset you have. While getting the basics is important – and that is as true for organisations as it is for individuals – what elevates the customer experience from the good to the great is the ‘people first’ attitude. Get that right and you will go a long way towards differentiating your brand from the crowd.

Energy for Rural Hospitality Businesses – Versatility is Key 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 mouthwatering 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

Advice for Sustainable Tourism: 16

CLH Digital

Issue 220

5 X Ways Hotel Management Can Positively Impact The Local Community and Promote Sustainable Tourism International hotelier and UN Advisor on sustainable tourism, Christian De Boer, sheds light on the tactics employed to keep Jaya House River Park Siem Reap 100% sustainable.

Working in luxury hospitality has led me to some of the best cities in the world and witness how the crème-de-la-crème of hotels operate within them. But when it was time to leave one of my most memorable and inspiring roles as General Manager at, Shinta Mani Club in 2016, I decided it was time to start something of my own, harnessing the lessons I had learned along the way.

Sustainability is not a race or competition – it should be a universal effort - and it is my responsibility to share my journey in setting up Cambodia’s first singleuse-plastic-free hotel, Jaya House River Park, to encourage others to follow suit.

1. DITCH THE SINGLE-USE-PLASTIC In 2024, as an industry we are acutely aware of the impact of single-use-plastics on the environment and climate. So why we are seeing such global discrepancy across international tourism efforts to become single use plastic free? Ocean pollution and landfill pose a monumental problem around the world, but it is the developing nations that suffer the most. Tourists are the single biggest culprit of single-use-plastic waste, and it is down to the hotels to motivate each other to take immediate action. In 2016, Jaya House River Park pioneered the “Refill Not Landfill” plastic waste reduction campaign. Every guest becomes a part of this initiative and is given a reusable aluminium bottle on arrival which they can refill at stations throughout the hotel and around Cambodia. This scheme now operates in Thailand, Laos, Sri Lanka, Vietnam, Myanmar and New Zealand and has saved over 500,000 plastic bottles and other plastic waste from ending up in mountainous landfills, roadsides, waterways and oceans.

2. TALK TO YOUR SUPPLIERS When I first started to consider how Jaya House could operate as a 100% single-use-plastic-free business, the first step was identifying where hotels usually consume the most plastic. It’s unsurprising that the usual culprits include spaces such as the kitchen and bars, laundry services, bedroom and bathroom amenities. The next step was starting a conversation with the suppliers. We’ve established a kitchen system where fresh meat, fish and vegetable supplies are delivered in reusable hard-wearing plastic boxes, which are swapped with each delivery. Thorough washing and cleaning protocols have been employed to ensure industry health standards are met. For laundry, we use an eco-friendly laundry service which is complimentary and unlimited for guests, with items collected and returned in sustainable linen bags. When it comes to amenities, Jaya House offers alternatives for other typically plastic products, such as straws, disposable razors, toothbrushes and combs – produced locally from bamboo, providing local families with year-round income. In 2019, I created our own Jaya Organics range of luxury bathroom products, stored in glass containers and made on site using only local, organic ingredients and botanicals native to the cities around Siem Reap.

3. GO LOCAL WITH YOUR SUPPLIES & STAFF The beauty of travelling to new places is the introduction to different cultures and economies, so why do some hotels still import the majority of their produce when fresh, local alternatives can be found on their doorstep? It is the responsibility of the hotel to incorporate local flavours and ingredients into their menu to

reduce their carbon footprint whilst giving an authentic taste of local culture.

Jaya House’s restaurant, Trorkuon Khmer, serves vegan-friendly Western and Khmer cuisine, where all ingredients are locally and ethically sourced from local suppliers who are paid a fair wage.

Beyond the kitchen, truly enriching guest experiences exists in the one-to-one with the individuals who are local to Siem Reap. We employ 100% local staff, and are currently the only hotel in Southeast Asia to invest in English classes for all employees, a scheme consistently bolstered and improved by high guest bookings. It provides an opportunity to impart industry knowledge on individuals who have never had the luxury of travelling themselves, as well as providing inclusive employment opportunities to those with physical or learning disabilities. All our staff are given food vouchers for fresh meat, fruit and vegetables to ensure that their basic living needs are met and their work benefits their life in a multi-faceted way.

4. CONTRIBUTING TO LOCAL NGOS, CHARITIES AND COMMUNITY INITIATIVES Identifying issues that are unique to the communities surrounding your properties is key in ensuring that you are making a genuine positive impact on the people that need it most.

There are countless local initiatives that need support in Cambodia. I had been introduced to one of my personal heroes, Tania Palmer, in 2011, who founded the Green Gecko Centre for Street Children. That year, Cambodia had experienced unprecedented rainfall – a byproduct of changing climates – leaving a large proportion of the country underwater, and thousands of citizens without food or water. Supporting the Green Gecko Centre has always been a priority for Jaya House, and we split monthly donations between them alongside the Cambodian Landmine Museum an The Small Art School (SAS). We also proudly display the SAS artwork on walls throughout the hotel.

Moreover, we are dedicated to improving the quality of air and natural beauty of the destination, and since 2016, Jaya House River Park has planted more than 2150 trees native to Cambodia in public areas of Siem Reap.

5. EDUCATE YOUR GUESTS & SPREAD MEANINGFUL MESSAGES In my years of experience, time and time again I have been blown away by just how much guests want to give back to the destinations they are visiting but just don’t know how. Creating bridges and connecting the dots between guests and aid opportunities is beneficial to both parties and is an opportunity to help in areas that desperately need aid. A big problem in Siem Reap is the limited access that local children have to education, restricting their future development. This is why guests of Jaya House are encouraged to purchase educational books prior to arrival for donation to local communities, which are then delivered to local children directly by the Jaya House team. We also love to get guests involved with planting trees and there is an option for them to donate funds and plant trees themselves around the neighborhood.

We have an exciting future ahead at Jaya House and are inspired to be part of the change that we want to see in Siem Reap over the next decade. If we can do it, why can’t others?

Co-op Under Fire Over Euro Football Advert

Pub operators have hit out at high street retailer Co-op over the latest advert urging the public to stay away from pubs and watch football at home.

In a series of TV and radio adverts the retailer says: “it’s hard to see the screen in the pub, staying with two pizza and for beers” with a promotion centred on offers around the 2024 football tournament.

In a letter to the Co-op pressure group Campaign for Pubs has called adverts disgraceful.

THE LETTER GOES ON TO SAY: “You and your management team must surely be aware of what a challenging time it is for pubs and publicans, yet here you are, a supposedly ethical business, openly and deliberately undermining pubs and publicans’ livelihoods at this difficult time.”

“It frankly beggars belief. At the time when businesses in England should be uniting in support of the national football team, the Co-op has instead cynically and shamelessly sought to attack another important business sector to try to boost your own profits from the tournament. It really goes against everything that the Co-op movement stands for.”

“Who on Earth thought this was an acceptable thing to do? Who signed this off? It shows appalling judgement on the part of your marketing team and agencies as well as a worrying lack of moral responsibility and ethical leadership. We note, alas, that this is not the first time at the Co-op has behaved in a way that is completely at odds with its founding principles, when it comes to pubs. For years, Co-op Food cynically and deliberately targeted pubs and was guilty of the predatory purchasing of viable, wanted pubs to turn them into Co-op Convenience stores, against the wishes of communities, flagrantly ignoring the impact of the loss of the pub on that community, simply to increase the Co-op’s estate and profits.”

“Profit before people. This was when permitted development rights ludicrously allowed these conversions without the need for planning permission and the Co-op ruthlessly exploited this loophole without any regard for the loss of important local pubs and community hubs (in a way that a supermarket can never be).”

“This was anti pub and anti community and to make it even worse, the Co-op hid behind and then broke a weak ‘protocol’ signed with the Campaign for Real Ale, to continue yet more predatory purchasing, something rightly criticised at the time by our own Campaign Director, Greg Mulholland.”

“We could, in response, call for a boycott of all Co-op supermarkets, which no doubt many publicans would back. However, we are not going to do that, because in contrast to the disgraceful attitude the Co-op has shown towards pubs, we would not want to put at risk any of the jobs of your staff and we also recognise that in some areas, Co-op convenience stores are the only shop available to communities.”

“If only Co-op food has such simple guiding principles and leadership to guide its promotional activity.

Instead, we are asking you to apologise to UK publicans for this utterly crass and divisive advert and to agree to pull it, so it is not shown any more during the Euros. We also ask that you commit not to run any such adverts, telling people not to go to the pub in future or undermining pubs.”

“Please reassure us that as CEO for the Co-op that you will stop such divisive, crass and unethical marketing now and in the future.”

UHHospitality CEO Kate Nicholls said: “it’s a simple fact that the best place to watch football is in the pub, with fans coming together to create an unrivalled atmosphere to cheer on England. It’s clear the country agrees with pubs packed with fans and sales seeing a considerable boost throughout the Euros. It’s an easy choice this summer, head to the pub to cheer on England and support your local”.

The ‘Karaoke Room Effect’: 18

CLH Digital

Issue 220

Academic Research into UK Hospitality Venues Reveals 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.”

Historic Thatchers Unveils First Phase of £5 million Revamp East Horsley’s historic Thatchers Hotel is undergoing a major refurbishment, with the first phase of renovations just completed.

A hive of activity for almost 90 years to the day, the historic hotel started life as a tea house when it was opened on May 19th,1934.

The charming Tudor-style property, nestled on the edge of the Surrey Hills, has finished refurbishment work on its bar and dining areas, as well as its private dining/conference room (The Tudor Room) and reopened its doors for business last week.

FTG CEO Suki Dulai said: “Thatchers is a truly beautiful spot in the Surrey countryside, with great access to London, and it is incredibly exciting to be opening its doors once again.

Work will now commence on the site’s 87 bedrooms, with an additional four bedrooms being created during the refurbishment, bringing the total rooms to 91. Forty-four of the existing guest rooms are currently available to book, while the first 43 bedrooms undergo complete renovation. Its main conference room is also being completely refurbished. Originally called Park Suite, when it reopens the conference facility will be renamed the Horsley Suite, in an affectionate nod to the local area.

The first phase of the bedroom renovations are due to complete by Autumn 2024, after which the remaining bedrooms will undergo refurbishment work, with the whole project due to wrap up by Summer 2025.

The hotel will be reopening under the brand name Thatchers Bar & Restaurant.

“We are pleased to have brought the communal areas back up to date with stylish designer touches and greatly improved modern comforts.

No expense is being spared during this renovation. We are committed to achieving the very highest standards, working with leading interior designers, brands and skilled tradespeople to maintain the charm and ambience of this special building, while bringing it up to modern standards.

“We are incredibly excited to finally re-open this much-loved hotel to our customers. Thatchers is held with such affection by the local community, having hosted many memorable weddings, anniversaries and birthdays and we look forward to welcoming everyone back through the doors once again.”

He added: “We greatly appreciate our customer’s patience, while we have carried out this work, and while we finalise the bedroom phase of this renovation.”

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%’.

sumers 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 on-trade 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 18-24 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 100ml, similar to standard energy drinks), ensuring con-

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

Colliers Outline Ten Point Business Rates Manifesto For Growth 20

CLH Digital

Issue 220

The next Government should instead extend the three- and six-month empty rates holidays to twelve months for all property types, including retail and offices.to encourage owners to keep properties in the rating list and maintain the tax base for the future. In the first year, extending Empty property relief to 100% for 12 months could cost the Exchequer £3bn per year, based on 2023 values; but over time, it would result in higher property valuations and more revenue for the Exchequer as the rating list becomes more valuable.

The new government cannot afford to continue brushing business rates reform under the carpet.” says John Webber, Head of Business Rates at Colliers. The current system which provides £30 billion a year for local authority funding, “is not fit for purpose” and, with election day approaching, both political parties need to adapt their policies to encourage businesses to expand and invest rather than downsize or even close down their bricks-and-mortar estate.

Business rates must be fundamentally reformed. Reform should culminate in a fair property tax that would be affordable, transparent and easy to administer.

INTRODUCE ANNUAL REVALUATIONS

At Colliers, we have long been campaigning for change. Having launched our first Business Rates Manifesto in August 2018, we have made constant revisions, petitioning MPs on both sides of the house to listen.

By introducing annual revaluations, business rates bills will accurately reflect values, reducing the likely significant shift in liability following a revaluation, and allow occupiers and local authorities to benefit. The increased occurrences of significant and unforeseen events, such as Brexit, the Covid-19 pandemic and the war in Ukraine, further emphasise the need for a system that can more accurately react to rapidly changing economic landscapes.

We believe any new government should have the following 10 key action points on its agenda if it is serious about saving the high street:

ADDRESS THE MULTIPLIER The uniform business rate used to calculate rate bills should be rebased to a sensible level that businesses can afford. Currently at 54.6p in the £1, it is just too high, and should be re-based to £0.35, near its historical level. The 2023 list was the first Rating List that started with a multiplier over 50p. As time moves on and the multiplier rises with inflation (Consumer Prices Index), this figure will continue to increase unless the next Government intervenes. A regular shorter Revaluation cycle has removed the need for annual changes to the multiplier since the inflationary change to rental values will take into account that growth.

Nowhere else in Europe do businesses pay half the rental value of premises in property taxes. Set at this level, business rates deter new investment in business. A lower UBR would reduce the barriers to entry, expansion and innovation for businesses and encourage growth. It could enable a broadening of the tax base, thus plugging any gaps in revenue for the Exchequer caused by a lower UBR.

REFORM THE RELIEFS SYSTEM Re-basing the multiplier to something affordable means the whole question of reliefs can become simplified and resolved. The Government introduced the complicated series of reliefs because rates bills were just too high and now roughly 700,000 properties out of a tax base of 2.15 million, are exempt. More reliefs given, in turn, put pressure to increase the multiplier, creating a vicious circle. In the absence of reform, the Government will have to ask for ever higher contributions from an ever-shrinking base of non-domestic ratepayers, if it wants to maintain revenues. This is not sustainable.

Whilst Small business rates relief is vital to support the economy and local businesses while the multiplier is so high; in some places we have business rates deserts, and this is inequitable. We believe everyone that benefits from public utilities and local services should pay something towards them-but at a fair rate.

Reliefs should be reviewed at least every 3 years or at each revaluation cycle.

LOOK AT WAYS TO MAKE UP THE LOST REVENUE Ideally, the next Government would recognize that the burden of business rates is simply too high and would cover the cost of reducing the UBR with other fiscal measures.

HOWEVER, IF THE GOVERNMENT DECIDED IT HAD TO FIND THE FUNDING FROM WITHIN THE BUSINESS TAX SYSTEM IT COULD CONSIDER A NUMBER OF OPTIONS INCLUDING LOOKING AT: • increasing the digital services tax on the global tech giants until the review on international corporation tax has been completed; • some form of online sales tax or local sales tax • charging a low/reduced business rate to every small business that currently does not pay anything at all or receives relief (those in premises with a rateable value of under £15,000). We have never met the owner of a small business that does not feel they should have to pay something toward local authority services.

• Consider landlords/owners making a contribution to the business rates bill • Phasing out the Retail, Leisure and Hospitality Relief long term -as the level of the UBR multiplier is reduced, this should not be needed.

• Reforming council tax and looking at a pooling system, so that some funds can redistributed nationally, as per the business rates system These options are all completely dependent on the Government reducing the multiplier to £0.35p. These options should not be seen as an additional tax grab.

EXTEND EMPTY PROPERTY RATES RELIEF TO TWELVE MONTHS FOR ALL SECTORS The significant amount of long term empty commercial property in England is due to a lack of market demand and long-term socio-economic factors, not because property owners want to keep their premises empty. It takes a landlord on average a year to fill a property with a long-term tenant when it falls empty.

Taxing them for that reduces the investment that they can make in upgrades.

A three-month rate-free period for occupiers (a so-called “new shops bonus”) would not incentivise long term occupation, because most new occupiers already enjoy a rent-free period as part of their deal with the landlord.

REVIEW PLANT AND MACHINERY There should be a wholesale and then regular review of what is or is not rateable in relation to plant and machinery. All plant that is an integral part of the trade process should be exempted from business rates, as should investment in new technology that makes businesses more green/ sustainable. This would allow the rating system to complement government policy and targets. The amount of time spent arguing about the value of a CCTV camera or an air conditioning unit in a small shop highlights the ridiculous situation that has been created.

IMPROVE TRANSPARENCY FROM THE VOA The valuation process that allocates properties their rateable values is not transparent. The VOA does not share the evidence that it uses to form the basis of its valuations. The only way occupiers dissatisfied with their rateable values can access this evidence is by challenging the valuation through the “check challenge appeal” system (CCA), a lengthy and costly process for the occupier. We expect that many challenges to the valuation process will be submitted over the coming months following concerns that the VOA uses flimsy evidence when conducting property valuations. The VOA have not been held to account sufficiently in recent years – they make the rules up as they go along leaving ratepayers fighting an opaque bureaucracy.

REFORM THE APPEAL SYSTEM The current system makes it too difficult for businesses to appeal their assessments. Recent tinkering with the CCA system and plans to remove the ‘Check’ part of the system has only added to the confusion. The request for the annual provision of information from the ratepayer, not only confirming physical details of the property on an annal basis, but also updates on rent and lease and trading information will also add a significant administrative burden.

We believe the current system of appeals is not fit for purpose – only those companies that can afford professional advisors get to the right answer. The system should be transparent, easy to access for all and allow appeals to be resolved in 12 months.

Over 13% of appeals at Challenge stage are excluded on technical grounds such as filling in a form incorrectly. This has meant circa 20,000 businesses on the 2017 Rating List have been prevented from getting a fair tax bill and natural justice.

TAKE A PROPER LOOK AT LOCAL AUTHORITY FINANCING The government must investigate new funding sources for councils as confidence in the current system dwindles. The government should also consider reforming council tax funding, a tax that has not had a revaluation for over 30 years. A funding model similar to Non-Domestic Rates where all receipts are largely pooled should be considered.

ADDRESS ROGUE RATING ADVISORS BY REGULATING THE RATINGS INDUSTRY Unhappiness with rates assessments and a complicated process of dealing with appeals system has driven smaller businesses into the arms of rogue rating agents who promise to negotiate lower bills, but often disappear after taking an upfront fee. Unlike advisors in other financial disciplines, business rates advisors do not require a license to practise.

We urge the next Government to regulate the industry and set up a register of rating advisors, similar to the Financial Conduct Authority to make sure the cowboy and criminal element that prey on such businesses are kept at bay. Until reformed, businesses need the best advice from professional advisers if they are to navigate the complex appeals (CCA) system. We believe the issue of rogue traders will only get worse when the government introduces annual returns and imposes “the duty to notify” since this will put extra administrative burdens on rate payers who will need even more help to negotiate the system

THE TIME IS NOW A new government has a real opportunity to introduce key reforms to the business rates system – a system which, in its current form, is not working. Over the past 30 years, various governments have over-complicated this tax, made it more opaque and increased its level disproportionately, leading to a growing chorus of criticism and contributing to destroying the high street.

Webber concludes, “We need a well-managed and transparent business rates system that supports growth, not hinders it; and we need it now. That is why we have been campaigning to all parties. British business needs meaningful reform -not shallow sound bites”

FOR ALL THE LATEST PROFESSIONAL COMMENT AND NEWS FROM THE HOSPITALITY INDUSTRY VISIT WWW.CATERERLICENSEE.COM

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CLH Digital

Issue 220

Political Leaders Must Bridge The Cultural Divide To Regain Trust Says NTIA Trust is the cornerstone of any fruitful relationship, especially between night time industries and political leaders. In today’s rapidly evolving world, industries are not only economic engines but also cultural powerhouses. Yet, there is a growing disconnect: How can an industry trust leaders who seem utterly out of touch with the very fabric of contemporary society?

Moreover, political leaders who remain disengaged from these cultural hubs miss critical opportunities to connect with the public. Bars, clubs, and festivals are places where diverse communities come together, fostering unity and shared experiences.

Leaders who avoid these settings remain oblivious to the needs, aspirations, and concerns of their constituents.

Bars, clubs, festivals, and events are more than just entertainment—they are the lifeblood of our economy and culture. The nightlife and events industry is a powerhouse, generating jobs, boosting tourism, and supporting a vast network of ancillary businesses. These venues are hotbeds of economic activity, innovation, and cultural expression, influencing global trends.

To bridge this chasm and rebuild trust, political leaders must immerse themselves in the cultural heartbeat of their constituencies. This requires genuine engagement—attending events, visiting venues, and interacting with industry professionals—not for photo opportunities, but to gain a deep, authentic understanding of the industry’s dynamics.

However, political leaders without firsthand experience in these environments are ill-equipped to understand the complexities of these industries. They lack the insight necessary to navigate the challenges of running venues, organising largescale events, and fostering creative communities. This ignorance leads to misguided policies that stifle innovation and growth, creating a regulatory environment that feels punitive rather than supportive.

Open lines of communication are vital. Industry leaders must have regular, meaningful opportunities to influence policy discussions, ensuring their expertise is respected and their voices heard. This collaborative approach can yield legislation that truly supports and nurtures these vital sectors, benefiting the industry and the broader community.

Legislation on licensing, noise regulations, and public safety often reflects this disconnect. Leaders who have never dealt with the realities of the nightlife industry impose restrictions that cripple businesses and stymie cultural expression. This detachment not only alienates industry stakeholders but also hampers economic and cultural development.

Michael Kill CEO NTIA says: “The glaring disconnect between our political leaders and the nightlife industry is unacceptable and damaging. Our bars, clubs, and festivals are economic and cultural lifelines, yet they are stifled by ill-informed policies from leaders who are out of touch with contemporary society. This lack of understanding is crippling our industry and alienating stakeholders. It’s time for our leaders to engage genuinely with our vibrant nightlife sector, understand its challenges, and support its growth. The survival of our industry— and the cultural richness it brings—depends on bridging this divide immediately.”

Trust is earned through understanding and respect. Political leaders must demonstrate cultural competence by embracing the diverse experiences that shape contemporary society. This means stepping out of their comfort zones and engaging directly with the industries they regulate.

By doing so, leaders can craft policies that foster economic growth and cultural enrichment. They can build relationships based on mutual respect and understanding, creating an environment where industries feel valued and supported. This cultural competence is crucial to bridging the gap between political leadership and the vibrant industries driving our modern economy.

In conclusion, the disconnect between political leaders and the industries they serve is a significant barrier to trust. Political leaders must engage with the cultural life of their constituencies to craft informed, supportive policies. This engagement is essential not only for the industries but also for strengthening the fabric of our society, fostering a more inclusive and dynamic community.

The Queen at Chester Unveils New Jewels in Her Crown with a Sparkling New £5million Refurbishment The Queen at Chester has completed a major refurbishment, fit for royalty, with upgrades to 104 bedrooms and publics spaces including meeting rooms and a brand-new central bar.

Guests will find a sleek and homely new look at the magnificent brick and stucco Italianate building, said to be the first skyscraper of it’s time.

Since opening in 1860 the hotel has had an illustrious past with guests including Charles Dickens, Cecil Rhodes and Lillie Langtry.

The new design has been carefully conceived to honour the heritage and history of the building, with classic patterned wooden floors, panelled walls and plush fabrics, whilst adding a fresh modern finish and amenities including air conditioning.

Bob Fairweather, General Manager for the Queen at Chester, commented: “I’m incredibly proud to showcase the first look at our major

refurbishment project. We’ve worked hard to restore the Queen to her former beauty, taking every measure to upgrade each aspect with respect to the historic and unique building. We look forward to welcoming new and longstanding guests and locals alike to enjoy the new look and bar facilities.”

Simon Teasdale, Chief Executive Officer for LGH Hotels Management Ltd, added: “We are incredibly pleased with the refurbishment of the Queen at Chester, we have invested greatly to make sure this significant building continues to stand the test of time. This iconic hotel is well regarded for hosting tourists and business guests from around the world, setting the scene for major events in the area and providing a welcoming place for locals to socialise in Chester, long may she reign.”

KP Snacks Launches New League of Tyrrellbly Good Taste KP Snacks has announced the launch of a new initiative: the League of Tyrrellbly Good Taste, designed to support the Out of Home (OOH) channel in driving the sale of bagged snacks. The initiative enables OOH outlets to register their business via a bespoke platform, to receive exclusive POS and snack sales advice. Launching at the beginning of July and running until the end of September, the initiative leverages the strength and popularity of Tyrrells as the number one hand-cooked crisp brand in the OOH channel.

Participating outlets will be able to “Fly the Flag for Good Taste”, with 200 exclusive POS kits available, including a branded wooden display unit, a window sticker marking out the business as a “Tyrrellbly Tasteful Establishment”, a clip strip and more. The new POS has been designed to drive sales, tempting customers to trade up on drinks-only visits. By maximising the visibility of their bagged snacks range, outlets will attract more customers, with 85% of consumers more likely to buy a packet of crisps if they are on display.

Outlets joining the initiative will also be in with a chance to win a year’s

supply of Tyrrells crisps, worth over £5,000. Meanwhile, the first 50 outlets to join the League of Tyrrellbly Good Taste will also receive 5 exclusive Tyrrells branded t-shirts.

Sammy Harmer, Tyrrells Brand Manager, KP Snacks, says: “As a recognisable and well-loved brand that performs well within the Out of Home channel, Tyrrells is perfectly positioned to help businesses grow their bagged snacks sales. We are excited to be launching the League of Tyrrellbly Good Taste, a long-term platform that will engage our OOH partners with special offers and incentives, helping to drive sales with access to new and creative POS alongside guidance on how to capitalise on the bagged snacks opportunity.”

Tyrrells is a leading premium snacking brand, delivering an ideal choice for customers looking for great-tasting, high quality snacks. With 91 Great Taste Awards across the range, Tyrrells offers a great accompaniment to a glass of wine and is available in classic and popular flavours including Mature Cheddar & Chive, Lightly Sea Salted and Sea Salt & Cider Vinegar.

To fInd out more and join the League of Tyrrellbly Good Taste, visit: www.tyrrellscrisps.co.uk/league

Brits Back CAMRA and Ask For Full Pints and Consumer Choice Issue 220

New research shows that Brits want to see the new Government take action for pubs, pints and people – whilst just 12% say a pint is affordable.

Consumer rights group CAMRA (the Campaign for Real Ale) members and the general public alike sent thousands of lobbying emails, laying out CAMRA’s vision for quality real ale and thriving pubs in every community ahead of this week's General Election.

Now new research commissioned by the Campaign shows the strength of support for the manifesto’s three core asks: improved consumer rights, better access to market for independent producers, and fairer tax.

CONSUMER RIGHTS Consumers don’t currently have a right to information about where their beer comes from and shockingly, only 17% of real ale drinkers consider themselves very confident in identifying the difference between global brands and independent brewers at the bar.

CAMRA is calling on the new Labour Government to introduce this right, so consumers can make an informed choice about the products they choose, along with a new right to a full pint – which isn’t currently the law despite being backed by 60% of Brits.

ACCESS TO MARKET The CAMRA manifesto also calls on the government to open up the pub market, making it easier for independent beer and cider makers to see their products on the bar not only supports independent producers

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.

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

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

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but also creates more consumer choice. Surveying found that a whopping 77% of Brits support changes to give licensees the ability to serve independently brewed beer, rather than just the products manufactured by the few big players that control much of the pub market.

FAIRER TAX The price of a pint of beer remains a key concern for consumers, with a mere 12% saying they consider the average price of a pint affordable.

CAMRA wants to see the new government tackle this with fairer taxes, that would recognise and encourage the social benefits of consuming beer, cider and perry on licensed premises. Extending the difference between tax paid on draught beer and cider in the pub and that sold in off-licenses and supermarkets, combined with a reduced VAT rate on beer and cider sold in the on-trade, would addressing the spiralling price of a pint.

Commenting on the research, CAMRA Chair Nik Antona said: “Our campaigning priorities – and the priorities of consumers across Britain – are clear. The next Government should take immediate action for pubs, pints and people.

“Consumers should get a new right to a full pint, and Government should make sure people know where their beer is coming from, to stop confusion over global giants pretending to be local craft brewers. It’s shocking that only 12% believe a pint is affordable, and making tax on pints fairer should also be a priority in order to keep pub going accessible.”

the premises (e.g. in a hotel’s restaurant, bar, etc.). Operating without a licence constitutes a legal infringement of the rights of AVLA’s creatives.

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

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

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

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Issue 220

UKHospitality CEO Kate Nicholls Joins Industry Leaders In A Call To Transform The Perception Of Hospitality Careers Five hospitality heavyweights gathered for an inspiring and thought-provoking discussion focused on transforming the perception of hospitality careers and attracting more young talent to the industry. The panel event took centre stage at the 2024 Nestlé Professional Toque d’Or awards ceremony earlier this month, creating the perfect setting to deliver a powerful message to more than 240 industry professionals.

The panel, which was chaired by TV presenter Mark DurdenSmith, featured UKHospitality chief executive Kate Nicholls OBE, Nestlé Professional managing director Katya Simmons, Sodexo’s food innovation & sustainability director David Mulcahy, Chef Publishing editor Claire Bosi and CORE recruitment managing director Krishnan Doyle.

Each speaker brought unique insights and perspectives on how to reshape the narrative around hospitality careers, while all believing that in order to attract more young talent, greater collaboration was needed. “You can’t be what you can’t see”, said Kate Nicholls, highlighting the important role young professionals in hospitality have to play in inspiring the next generation. “We’re already doing some fantastic work to sell our industry to school pupils, but we need more young ambassadors to step forward and go into schools themselves, as they’re closer in age and more relatable. So collaboration is key”, she went onto say.

Katya Simmons shared the successes of Nestlé Professional’s youth initiatives, Toque d’Or and the Choose Hospitality Pledge, which aim to transform young people’s perceptions of hospitality careers. She commented: “This year has been a great success with almost 400 entries to the Toque d’Or competition. Together with the Choose Hospitality Pledge, which we co-founded with Chef Publishing and Springboard, we are doing our best to inspire young talent and help them land exciting roles with fantastic career progression opportunities.

However, our industry is highly fragmented, dynamic and creative which means we need to come together if we’re to make the desired impact. For example, the Choose Hospitality Pledge depends on you – brilliant people from across our industry – to take what we’re doing to transform the perception of hospitality careers, from strength to strength.”

David Mulcahy spoke passionately about the vast career opportunities available in hospitality. Using the platform as an opportunity to inspire young people, he said: “Don’t limit your thinking to what you can do or where you can go in your careers. Hospitality is the industry that lets you do anything you want. There are plenty of stepping stones and opportunities for people starting out, so I urge anyone considering a career in hospitality to take on the mindset ‘I’m here, help me, train me, develop me.” Shedding light on some of the work Sodexo is doing in this area, David said: “In partnership with the Choose Hospitality Pledge, we’re delivering mass career workshops at key stadia sites, including Everton’s Goodison Park, Newcastle United’s St James’ Park and Brighton & Hove Albion’s American Express Stadium. It’s fantastic work that enables us to give young people and their influencers – teachers and parents – more choices and opportunities to thrive.”

Claire Bosi addressed the media’s role in shaping perceptions of the industry. “Mainstream media often fails to portray chefs as happy characters. Hospitality has changed, and the opportunities to grow are endless. It’s not just front-of-house and back-of-house; there’s a place for social media, textiles, mathematics, finance, technology and more. To address this, Claire went onto say: “We need more communication – more positive communication – to ensure young people and their parents are aware of the broad range of career opportunities available in hospitality”.

Krishnan Doyle shared his personal insights on the entrepreneurial spirit required to thrive in hospitality. He said “Hospitality is one of those industries that doesn’t hold you back, regardless of your skill level. You need to push yourself, almost thinking like you’re an entrepreneur, and not be afraid to ask for promotions at the right time and be inquisitive. With the right mindset, you can go far in hospitality.”

The roundtable concluded with a shared agreement on the challenges and opportunities to improve the perception of hospitality as an aspirational career choice for young people. The key solution, however, was greater industry-wide collaboration to ensure young people get the information and support they need to be able to make informed decisions regarding their careers.

Stonegate Group Pubs Makes Finals Of Great British Pub Awards 2024

Six exceptional Stonegate Group pubs have reached the finals of the prestigious 2024 Great British Pub Awards (GBPAs).

With hundreds of pubs competing from all over the UK, making it to the finals is a testament to the outstanding quality and service our venues provide.

THE SHORTLISTED PUBS, RECOGNISED AFTER TWO RIGOROUS ROUNDS OF JUDGING BY INDUSTRY EXPERTS, ARE: Two Brewers, Clapham – Best Pub for Entertainment Myrtle Tavern, Leeds – Best Pub Garden The Woodman, Ruislip – Best Pub Garden Clubhouse 5, Leicester Square – Best Pub to Watch Sport Cross Keys, Hull – Best Pub to Watch Sport Royal Oak, Radcliffe – Community Pub of The Year

ADDITIONALLY, OUR STANDOUT LEASED & TENANTED SITES HAVE BEEN NOMINATED FOR THE STONEGATE PUB PARTNERS PUB OF THE YEAR AWARD: The Woodman, Ruislip The Newtown Pippin, Bracknell The Crown & Anchor, Manchester

The Pack Horse, Hayfield The Gloucester Old Spot, Bristol Danish Invader, Stamford One of our finalists, Royal Oak in Radcliffe, is vying for the title of Community Pub of the Year. Chris, General Manager at Royal Oak, said: “We’re absolutely thrilled and humbled to be a finalist for Community Pub of the Year.

This achievement is a testament to the hard work of my team and the unwavering support of our community. Winning this award would be a victory for all of us.”

Gareth Cotton, Regional Manager for Stonegate Group, praised Chris and his team. He said: “I’m incredibly proud of what Chris and his team have achieved at the Royal Oak. They exemplify true leadership and dedication in the industry.”

Another standout, Myrtle Tavern in Leeds, is a finalist for Best Pub Garden. Scott, from Myrtle Tavern, said: “We are over the moon and so grateful to be recognised as finalists. Our garden, which took 12 months of hard work to perfect, is a sanctuary for our customers, complete with a pond, water features, lodge, marquee, seating for 400 people and an enchanted forest trail.”

The winners of the Great British Pub Awards will be unveiled on Tuesday 17th September at the Victoria Warehouse in Manchester. The event promises to be a glittering evening, celebrating the exceptional achievements of the very best in the pub industry.

For more information and to see the full list of finalists go to https://greatbritishpubawards.co.uk/live/en/page/2024-finalists

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Drinkaware is kicking off a nationwide campaign today (Thursday 4 July) during Alcohol Awareness Week, to encourage people to take the free Drinkaware Drinking Check and ensure they are not putting their health at risk.

Drinkaware’s research showed that two-thirds (66%) of adult drinkers in the UK, an estimated 30 million people, have never been asked to check their drinking. Taking the Drinking Check on Drinkaware’s website is a quick and easy way to understand how alcohol may be impacting your health. It also provides advice on how to have a healthier relationship with alcohol.

The Drinking Check asks you questions about your drinking and tells you what your drinking habits mean for your health. Studies have shown that it can effectively identify people with risky drinking behaviour.

Regularly taking the Drinking Check can help you keep track of your drinking and stay within the Chief

Medical Officer’s low risk guidelines of 14 units a week.

Karen Tyrell, Chief Executive of Drinkaware, said: “We are used to regularly checking our eyesight or going to the dentist, so we should be doing the same for our drinking. Taking the Drinkaware Drinking Check is free and only takes a few minutes, you can do it in the time it takes to boil the kettle.

“It is a simple way to ensure your drinking is not putting your health at serious risk and provides advice to help you moderate and keep within the low risk drinking guidelines.

“Whether you’re thinking about having a drink to celebrate or commiserate over the next few days, why not take the Drinking Check today.”

To take the free Drinkaware Drinking Check visit: www.drinkaware.co.uk

Shepherd Neame Celebrates £30,000 Donation To Its Charity Of The Year, Fareshare Independent family brewer and pub company Shepherd Neame has raised £30,000 for its Charity of the Year, FareShare.

FareShare is the UK’s biggest charity tackling the environmental problem of food waste for social good. It works with the food industry to get good to eat food, that might otherwise go to waste, to a network of over 8,000 charities and community groups across the UK. Shepherd Neame launched its partnership with FareShare in July last year, and fundraising activities by team members at the brewery and across its pub estate have included taking part in the Peak District Ultra Challenge in Dorset, a Brewery Bake Off competition, photography competitions, raffles and quizzes.

As part of its fundraising activities, the company pledged to donate 50p for every Kids’ Meal Deal sold on its new Menu for Minis, which went live in August 2023. It also continues to partner with Pennies, the digital charity box. Customers drinking and dining at selected pubs are invited to make a 25 pence donation when they spend over £25 and pay on a card via Chip & Pin. Every penny given goes to charity: 90% to FareShare and 10% to Pennies.

In addition to raising money for the charity, Shepherd Neame offered team members the opportunity to take time away from their roles to volunteer with FareShare. In April, a group of 10 team members spent the day at The Felix Project, FareShare’s London delivery partner, in Poplar, East London. They undertook tasks including preparing and packing meals and delivering them to local charities.

Shepherd Neame’s Chief Executive Jonathan Neame marked the end of the partnership by visiting the team at FareShare’s warehouse in Ashford, Kent, on Wednesday (June 26) and presenting a cheque to Head

of Fundraising Kirsty Ford and Warehouse Manager Emma White.

He said: “We are committed to doing the right thing for our communities, our people and our environment. When we were choosing our charity partner last summer, we wanted to work with an organisation which made a real difference to families and individuals in need, and FareShare does just that. Their ethos also fits with our ongoing efforts throughout the business to limit waste and recycle wherever possible, in line with our pledge to achieve zero waste to landfill by 2025.

“We have been pleased to see our team members and pub partners really get behind the charity during the past 12 months, organising events and offering their time to volunteer, and we are delighted with the amount raised for such a fantastic cause.”

Kirsty Ford, Head of Fundraising at FareShare said: “We are so grateful to Shepherd Neame for their continued support for FareShare. These invaluable donations help us get good-to-eat food to the people who need it rather than going to waste. Every day, the food we redistribute to a network of over 8,000 charities in every region helps to strengthen communities. From homelessness shelters and afterschool clubs to refuges and older people’s lunch clubs, these groups are all working harder than ever to provide people with a hand up, not a handout.

“Shepherd Neame’s generous support for FareShare – both through donations and time volunteered – is instrumental in helping people affected by the cost of living crisis. This support means charities can unite more people through food to form connections and access essential support services. Thank you for helping FareShare make the food go further.”

Black and White Hospitality Opens New Restaurant In Felixstowe Black and White Hospitality, which owns and manages the master franchise rights to eight Marco Pierre White restaurant concepts, has opened its latest venue in Felixstowe.

Located in the newly refurbished Hotel Coco on Orwell Road, the 70cover restaurant, which is a Steakhouse Bar & Grill, follows an agreement between the venue’s owner and Black and White Hospitality, which is the franchising arm of Pierre White’s restaurant business.

Nick Taplin, Chairman and CEO of Black and White Hospitality said: “We’re delighted that this latest Steakhouse is now open. Interest in the build-up to opening has been amazing so we think the people of Felixstowe and surrounding area are looking forward to visiting.

team on site and we wish them the very best as we head into the summer.

“As a business we are looking at a host of new and exciting opportunities both here in the UK and abroad while working closely with business owners and investors to realise the potential of their dining spaces.

“Black and White Hospitality has a very strong portfolio and our business model of aligning the restaurant brands with hotels is one that has proved very successful in the UK. We have a few more sites in the pipeline with another two openings this year already planned and it’s great that we are bucking the trend when it comes to opening new restaurants.”

“We have found an incredible owner who believes in the core values of hospitality. It has been a pleasure working with Muralee and his team on this new opening.

Andrew Vales, general manager at the venue added: “The new interior looks stunning and it’s great that we are now open and taking bookings for those looking for a new place to dine out.

“The Steakhouse is our leading brand, so it’s great news to open a new venue. It fits perfectly with the boutique style of Hotel Coco and it’s been fantastic to work alongside the owners and their team. There is a great

“We’re now looking forward to welcome guests to come in to enjoy lunch or dinner or to celebrate a special occasion.”

Secure Future Of British Food New Government Urged Issue 220

Together with the National Farmers’ Union (NFU), British Retail Consortium (BRC) and Food and Drink Federation (FDF), they have expressed frustration at the lack of coverage during the campaigning for the General Election as to how the next government would approach the issue despite widespread agreement that “food security is national security”.

The letter sets out six urgent priorities for the new Labour government to ensure British food is available at all price points, in an increasingly uncertain and unstable world.

THEY INCLUDE: 1. PLANNING – A planning system that allows investment in modern

In the letter, the organisations say this omission needs to be urgently addressed:

“At times those supply chains have come under severe strain, leading to shortages of some food and drink products and increasing costs at all points of the chain from producer to consumer.

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“A well-functioning supply chain also gives consumers access to a wide range of fresh produce and healthy food, is a crucial aspect of improving diets, alleviating pressure on the health service and improving health outcomes for our citizens.”

UKHospitality joined forces with the wider food and drink supply chain to write to party leaders asking them to set out how they intend to ensure resilient supply chains.

“Our food system has shown itself in recent years to be efficient and resilient, maintaining UK food supply through a series of major challenges, including Covid-19, Russia’s invasion of Ukraine, and new trading arrangements by leaving the European Union.

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2. NET ZERO – Work with the food and drink sector to deliver a plan to achieve our net zero ambitions

3. INDUSTRIAL STRATEGY – A coherent industrial policy that includes a tax framework incentivising investment, fosters research and innovation in the UK, takes a joined-up approach to immigration, skills and employment policies that ensure the sector has access to the labour it needs

“It would be foolhardy to assume that our food system will always withstand shocks, especially against the backdrop of increased geo-political instability and climate change.

4. BUDGET – An agricultural budget that enables the delivery of environmental objectives, delivers tar-

“The basic responsibility of any government is to ensure its citizens are safe and properly fed. But while we have heard much about defence and energy security in recent weeks, we have heard very little about food security. The lack of focus on food in the political narrative during the campaigns demonstrates a worrying blind-spot for those that would govern us.

5. TRADE – An approach to trade that seeks to reduce non-tariff barriers with key trading partners 6. HEALTH – A long-term partnership with industry to tackle obesity and health inequalities in communities across the UK

“Getting these policies right has multiple benefits for our country and the public beyond simply guaranteeing our food security. A thriving food and drink sector is an engine for economic growth, one that is spread equitably across all parts of the UK and which provides varied employment at all entry levels.

The letter concludes: “These policies are critical to the future health and prosperity of our nation. We should never take our food security for granted, the new government will need to address these issues as a priority.

“Furthermore, maintaining productive and profitable businesses across the food and drink supply chain not only contributes to our food security, but also means, with over two-thirds of our land used for farming, that our natural environment can be managed sustainably to protect our environment and help meet climate ambitions.

“Taken together, these policies can provide the critical ingredient – confidence – that will allow industry to deliver a resilient food system, investing for the future, driving productivity, leading the way in energy efficiency, continuing the journey of protecting and enhancing the environment, and most of all, ensuring that British food remains on our shelves and available for all.”

gets for climate and biodiversity

Green Light For The Ivy Liverpool

The former Bank of England building on Castle Street, Liverpool, is set to be transformed into The Ivy, thanks to proposals submitted by full-service development consultancy, Pegasus Group.

Pegasus Group has consulted on several schemes for Troia (UK) Restaurants Ltd, involving many staff members. Representatives from its planning and heritage teams were involved in this particular project.

Prepared on behalf of Troia (UK) Restaurants Ltd, multiple applications were approved yesterday (1 July 2024) for listed building consent, advertisement consent and full planning permission.

A spokesperson for Pegasus Group said: “Liverpool has an array of beautiful, historic buildings and we’re very pleased to have played our part in bringing 31 Castle Street back to life.

The site opened as a Bank of England branch in 1826, helping to establish the locality as the city’s financial district. An historic architectural landmark situated within the Castle Street Conservation Area, the building was designed by Charles Robert Cockerell. The Grade I-listed Building on the site was rebuilt 1845-48 in the neoclassical style, replacing the earlier bank. It was last used by the Bank of England in 1987 and has been vacant since 1990s.

“The Ivy is much-loved across the UK and this new operation will further bolster the city’s burgeoning premium hospitality offering.

“We would like to thank the officers at Liverpool City Council for being proactive both at pre-application stage and during the determination of the applications and will look upon the transformation of this building with particular interest and excitement.”

Shepherd Neame Announces New Partnership With Air Ambulance Charity Independent family brewer and pub company Shepherd Neame has named Air Ambulance Charity Kent Surrey Sussex (KSS) as its Charity of the Year for 2024/25.

KSS is the local air ambulance charity for Kent, Surrey and Sussex. KSS’s helicopters are flying emergency rooms for millions of people who live in and travel across Kent, Surrey, East and West Sussex 24/7, 365 days a year. When there’s a life-or-death call, they bring specialised doctors, paramedics and treatment to the scene, fast.

It is Shepherd Neame’s fifth Charity of the Year partnership following the relaunch of its Sheps Giving charitable arm in 2018. The Sheps Giving Committee, which oversees Shepherd Neame’s charity initiatives and donations, will be working closely with KSS to organise fundraising and promotional activities at the Faversham Brewery and across its 300-strong pub and hotel estate throughout the next 12 months.

These will include a pledge to donate 50p from every Kids’ Meal Deal sold on its Menu for Minis to KSS. Working with the charity Pennies, the digital charity box, Shepherd Neame will also be inviting customers drinking and dining at selected pubs to make a 25 pence donation when they spend over £25 by card. Every penny given goes to charity: 90% to KSS and 10% to Pennies.

Shepherd Neame has already got its fundraising for KSS off to a great start, as 22 team members, including Chief Executive Jonathan Neame, took part in the recent Lake District Ultra Challenge. Setting off from Kendal they ran, walked and jogged 100K, 50K or 25K, raising almost £8,000.

During the partnership KSS will also be helping to organise education and prevention-focused activities in

Shepherd Neame pubs and hotels. This will include activities such as CPR awareness training around Restart a Heart Day in October this year, helping to create more lifesavers in communities across the region. There will also be fun-packed quiz and bingo nights.

Jonathan Neame said “When choosing our new Charity of the Year partner for 2024/25, we wanted to work with an organisation that really makes a difference to the communities we serve, and KSS does just that.

“When I recently visited their Redhill site to meet Chief Executive David Welch and his team, I was incredibly impressed by their passion, skill and dedication. Every pound that Shepherd Neame donates to this fantastic charity will literally help their team to save more lives, so we will be doing everything we can to raise as much money for them as possible. We are really looking forward to working with KSS during the coming year.”

David Welch, Chief Executive of KSS, said: “We are delighted and extremely proud to be partnering with Shepherd Neame, a highly successful, locally based business that shares in our values and proudly supports the communities we both serve. We’re looking forward to working closely together to raise vital awareness and funds for our lifesaving work, as well as helping to equip and train Shepherd Neame employees and customers with skills such as CPR so that together we can save even more lives.”

“It costs over £51K per day to operate our lifesaving service, and as a charity we can only keep flying and saving lives thanks to the generosity of people right across Kent, Surrey and Sussex. We are incredibly grateful to Shepherd Neame for supporting KSS and we’re looking forward to working with everyone at the company and its customers over the coming year.”

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How the Hospitality Sector Has Responded to its Recruitment and Retention Challenges

By Isabelle Shepherd, Director, haysmacintyre (www.haysmacintyre.com) There has been no shortage of recent headlines about the hospitality sector’s recruitment woes. However, a glance at the headlines might not reveal that the hospitality sector is actually an increasingly popular choice for workers. Indeed, hospitality is the third largest employer in the UK, with over 3.5mn workers employed across the sector.

Further, despite a conception that the industry is struggling and a difficult place to work, in The Sunday Times’ recently published list of the Best Places to Work, almost a quarter of the businesses recognised in the Big Companies category were in the hospitality industry.

A CHALLENGING BACKGROUND The hospitality sector has faced a number of challenges in recent years, which have arguably had an outsized impact on recruitment. In particular, the pandemic saw many staff across the sector change careers with businesses in the industry forced to shutter for months at a time. This followed hot on the heels of Brexit which saw immigration restrictions tightened, which had an impact on the hospitality industry’s recruitment pool.

The hospitality industry has also had to contend with systemic challenges, including high inflation and the cost-of-living crisis, as well as being hit by short-term problems such as the disruption caused by train strikes which have cost the sector hundreds of millions of pounds in lost sales. This may well have had an impact on perceptions about the viability of a career in hospitality, discouraging potential applicants with the corresponding headlines in national newspapers not helping either.

The current economic climate has also made it more difficult for hospitality businesses to attract and retain staff just by offering higher wages, particularly because the expansion of the National Living Wage is increasing wages across the board. That includes in industries that compete with the hospitality sector for talent. This is creating further financial pressure the hospitality sector, with wages being raised across entire businesses in response rather than just at the level where the National Living Wage applies.

A NEW APPROACH Attitudes and aspirations are changing across the workforce and businesses are having to change what they offer employees to reflect that. In particular, research has repeatedly revealed that for the young adults now entering the workforce finding an employer that treats its employers, customers, and the planet well, is a top priority. The hospitality sector has responded in a number of ways, with restaurants, for instance, partnering with charities to ensure that unused food is donated rather than wasted, whilst businesses all across the industry have created community-engagement or volunteering programmes.

A good work-life balance is also a key consideration for a growing number. This has posed a particular challenge to the hospitality industry. After all, where other industries have adopted hybrid working and flexible hours, the majority of hospitality roles still require work to be done in-person and following shift-patterns which may require less sociable hours.

To compensate for this, a growing percentage of hospitality businesses have prioritised rewarding staff in other ways, by offering benefits such as free hotel stays and dinners, personal life experience vouchers, and hosting annual festivals or events where the whole workforce get together to celebrate with food and drinks provided.

The hospitality sector has also demonstrated its willingness to invest in its employees. For example, 92% of businesses surveyed by UKHospitality are planning to invest in staff training, an increase of 16%. 72% of businesses are also planning to invest in employee engagement, which has increased by 19% compared with 2023.

It is a reflection of the success of these initiatives that, despite the difficult economic environment, job vacancy levels have fallen across the industry. Whilst they have not yet recovered to pre-pandemic levels, this is still unquestionably an encouraging sign – not least because there is scope for further progress to be made, particularly if more targeted government support was available.

All businesses have to find ways of appealing to prospective employees and the hospitality sector is no exception. But as The Sunday Times recognised, the hospitality sector appears to have been particularly successful in accomplishing this adaptation. It is still too soon to say that the hospitality industry has conquered all of its recruitment and retention challenges, but the industry has responded and we can say with growing confidence that the future looks bright.

Ultimately, the hospitality industry has a lot to offer for prospective employees which is increasingly being recognised. If this trend continues, don’t be surprised to see hospitality businesses claiming an even bigger share of The Sunday Times’ list of Best Places to Work in 2025.

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Issue 220

Cleaning and Hygiene

Summer of Sport: A Golden Opportunity for the UK Hospitality Sector...

But Don’t Forget the Importance of Cleanliness & Hygiene The summer of 2024 is set to be a spectacular season for sports enthusiasts and the UK hospitality and licensed on-trade sector alike. With a lineup that includes the Euros, the Olympics, Wimbledon, and a host of motor sports events, pubs, bars, and restaurants are preparing for a surge in footfall. This period is not just an opportunity for social gatherings and celebrations but also a significant revenue driver. For instance, the Euros alone are expected to see a staggering extra 20 million pints sold during the tournament, compared to normal sales levels.

3. Adequate Supplies: Keep an ample stock of cleaning supplies on hand, including disinfectants, cleaning cloths, and floor cleaners. This ensures that staff can quickly address any issues as they arise.

4. Waste Management: Implement effective waste management practices to handle the increased volume of rubbish. This includes regular emptying of bins and proper disposal of waste.

MAINTAINING REPUTATION AND CUSTOMER LOYALTY

However, with great opportunities come great responsibilities, particularly in maintaining cleanliness and hygiene. As sports fans gather in large numbers, the potential for premises to become untidy and unhygienic increases. Establishments must be prepared to manage this influx effectively, ensuring that their venues remain appealing and safe for all customers.

The cleanliness of a venue is directly linked to its reputation. Patrons are unlikely to return to or recommend a place that they perceive as dirty or poorly maintained. In contrast, a clean, well-maintained establishment enhances the overall customer experience, encouraging repeat visits and positive word-of-mouth.

THE FINANCIAL IMPACT OF MAJOR SPORTING EVENTS The financial implications of these events are monumental. The Euros, in particular, are anticipated to be a major draw for patrons. The predicted sale of 300 million pints underscores the vital role that pubs and bars play in bringing people together to enjoy live sports. The economic boost from these sales, estimated to be up to £1.4 billion, highlights the importance of the on-trade sector to the UK economy. This influx of patrons provides a unique opportunity for establishments to not only increase their sales but also to enhance their reputation and customer loyalty.

Therefore, a robust cleaning regime is not just a necessity but a critical aspect of customer satisfaction and retention.

ESTABLISHING A ROBUST CLEANING REGIME Implementing a comprehensive cleaning regime involves several key steps:

THE IMPORTANCE OF CLEANLINESS AND HYGIENE

1. Regular Cleaning Schedules: Establish frequent cleaning intervals, especially during peak times, to ensure that premises remain clean and presentable. This includes regular wiping down of surfaces, cleaning of restrooms, and ensuring that floors are free of spills and litter.

With increased footfall comes the challenge of maintaining high standards of cleanliness and hygiene. Sports fans are known for their enthusiasm, which can sometimes translate into a more 'boisterous' atmosphere.

This can lead to spills, litter, and general wear and tear on facilities.

2. Staff Training: Ensure that all staff are trained in proper hygiene practices and understand the importance of maintaining a clean environment. This includes training on how to handle food and beverages safely, as well as how to quickly and effectively clean up spills and other messes.

As the various sports competitions progress throughout the summer, it is crucial for establishments to consistently maintain high standards of cleanliness and hygiene. This not only ensures the safety and comfort of customers but also helps to sustain the initial boost in business brought about by these events.

The summer of sport presents an exciting and profitable opportunity for the UK hospitality and licensed on-trade sector. However, the key to capitalizing on this opportunity lies in maintaining impeccable standards of cleanliness and hygiene. By doing so, establishments can ensure that they not only attract customers but also keep them coming back long after the final whistle has blown.

In a season where every pint poured and every meal served counts, the importance of a clean and welcoming environment cannot be overstated.

As the sports fans cheer and celebrate, let us ensure that our venues shine just as brightly, providing a safe, clean, and enjoyable experience for all.

Cleanliness is Always in Season

Maintaining good hygiene ensures a safe and clean environment for those in the hospitality sector. Consistent and proactive cleaning reduces the need for intensive deep cleaning, allowing facilities managers to focus on other tasks.

in seconds, maintaining a luxurious aesthetic and exceptional cleaning quality, while the eco!efficiency mode reduces the energy demand and volume of the machine and increases the battery running time.

Regular cleaning and disinfecting helps to prevent bacteria build-up, which is crucial in a busy setting. Following routine cleaning and decontamination measures ensures facility safety is not compromised. This practice guarantees a hygienic and welcoming environment for individuals entering hospitality venues, enhancing the likelihood of their return.

The Kärcher BVL 5/1 Bp, with its super-lightweight design, is worn on the user’s back, allowing easy cleaning without cables strewn across the area.

Additional attachments enable use on various surfaces, from entrance mats to curtains, keeping the lobby area pristine for guests.

Operational running costs continue to rise making them significant concerns for those in the hospitality sector. Customers are becoming more aware of businesses' environmental practices, which now significantly influence their spending decisions. Investing in cleaning and maintenance equipment, particularly in the catering and hospitality sectors, is crucial for ensuring a safe and clean environment. For example, battery-powered cleaning solutions offer robust, cost-effective, and eco-friendly operations due to their cordless and quiet design, reducing reliance on mains power. This allows for more regular and efficient cleaning, which is essential for maintaining high hygiene standards and providing a safe environment for both staff and guests in the hospitality industry.

EXCEPTIONAL CLEANING QUALITY Handheld battery-powered devices offer exceptional cleaning quality, such as the Kärcher Vacuum Cleaner BVL 5/1 Bp Pack, allowing users to efficiently remove loose dirt to maintain the cleaning standards of the premises. This backpack vacuum cleaner lifts dirt from carpeted flooring and can effectively whisk away dirt

PERFECTING CLEANING QUIETNESS Hotel guests and restaurant patrons expect high cleanliness levels without being disturbed by loud cleaning appliances. Battery-powered machines help reduce noise levels without compromising performance.

Vacuum cleaners like the Kärcher T 9/1 Bp feature a robust design and lownoise emissions. This allows cleaners to use them in public areas, perfect for cleaning corridors and passageways when guests might be sleeping.

Ultimately, ensuring good hygiene and cleanliness in hospitality venues is crucial for safety and customer satisfaction. Regular, proactive cleaning prevents bacteria build-up and reduces the need for intensive deep cleaning. Investing in advanced, battery-powered cleaning equipment enhances efficiency, reduces noise, and maintains a pristine environment. These practices not only save time and money but also create a welcoming atmosphere, encouraging repeat visits and upholding high standards in the hospitality industry.

For further information see the advert on the facing page.

CLEAN Do The Workwear, So You Can Do The Work CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services.

Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer a range of functional, non-restrictive, breathable chef clothing perfect for the modern commercial kitchen, ensuring that your people look smart and are comfortable, boosting their confidence and productivity. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered

garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

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

To find out more: www.cleanservices.co.uk or see the advert on page 7.

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Food Safety

Issue 220

Are You Natasha’s Law Compliant? Many Still Aren’t The report also revealed the most common reasons for non-compliance 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.

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.

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.

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 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

Double Down on Temperature Management to fight E. Coli In light of recent outbreaks, temperature management to prevent E. Coli bacteria is at the heart of guidance from the UK government’s food safety body, the Food Standards Agency (FSA).

Thorough washing of fruit and vegetables is not enough on its own. Chilling food below 8 C and cooking food correctly by ensuring that the centre is at least 70 C is also strongly advised.

Without such precautions, ingestion of harmful E. Coli can lead to gastroenteritis, UTIs and in the worst cases, kidney disease.

UK thermometer manufacturer, TM Electronics (TME) can provide all the tools you need to double down on your temperature management.

• High accuracy water resistant thermometers to ensure food is properly cooked • Fast response Needle Probes to ensure meat and fish is cooked all the way through • Colour coded Needle Probes to help avoid cross contamina-

tion • Waterproof probes which can be sterilized in a dishwasher/ware washer • Wall mount holders for your thermometer kit so it’s within reach at all times • New thermometers supplied with FREE calibration certificates and annual reminders at no extra cost to ensure you are up to date with your food safety protocols MD Tom Sensier: ‘I’m really proud of our money-saving food-safety kits for their quality, value and performance.

Our CA2005-PK combines a high accuracy thermometer with 6 colour-coded probes you can stick in the dishwasher.

And for fast-paced kitchens, you can’t beat our MMWALLKIT: a heavy duty thermometer and probe complete with hygienic wall storage – recently filmed in action on one of the UK’s most popular TV food competitions!’

To help businesses even further, TME is offering 25% off online orders. Visit www.tmethermometers.com for more details. Offer ends on 30 June 2024.

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-to-use 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

The Kelsius Digital HACCP and Wireless Temperature Monitoring System The Kelsius digital HACCP and wireless temperature monitoring system provides the hospitality industry with a one-stop food safety system that protects food, customers and a business’s reputation.

Digital probes allow for food temperature checks right before service, recording and date-stamping temperatures and data. Automated sensors provide effortless monitoring of fridges, freezers and other units.

Data is stored securely and can be accessed through a user-friendly portal, allowing for full regulatory compliance and traceability with access to reports and data at the touch of a screen.

The sensor system will alert staff in real time where a temperature falls outside predefined

parameters. Kelsius has recently launched alerts via push notifications on the Kelsius App. The app provides the most secure and reliable way to ensure that alerts are delivered immediately to the right staff on their smartphone or any mobile device.

Staff are alerted in real time to act immediately should there be a power outage, fridge or freezer failure, or doors left open.

Designated managers and supervisors have visibility of alerts, corrective actions and user data on site or remotely, providing peace of mind that food safety procedures and processes are being followed.

To learn more visit www.kelsius.com

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Issue 220

Products and Services

793 Spirits Co. Holy Island Bloomsbury Flowers - The Luxury Florist • Holy Island’s first & only distillery.

• Distil, bottle & hand label Vodka, Gin & Rum. • Distillery shop with hidden bar.

793 Spirits Co. have been distilling on Holy Island, a tidal island off the Northumberland coast, since 2017.

Starting with their first spirit, ‘Mjødka’, a triple distilled vodka, giving a nod to the island’s Nordic history. Following that, the ‘Creed & Tide’ gin range was released. With the first being a classic dry gin, then a navy strength gin distilled with fresh lime & Holy Island Sea Salt and finishing off with a slightly sweeter

Pomegranate & Rooibos Leaf gin.

The most recent release was a dark rum – ‘The Guffy Curse’, a traditional dark rum aged for 12 months, being the first of its kind from Northumberland. All spirits are distilled, bottled & labelled in house in Holy Island’s first and only distillery, using a 250L copper still.

Also, on Holy Island is ‘Spirit & Soul’, the distillery shop with a secret hidden sanctuary behind a bookcase door! contact@793spirits.co.uk | www.793spirits.co.uk or see the advert on page 4.

Wine Service Innovations Up Your Reputation & Profit Innovative products enhance operational efficiency and empower hospitality professionals to review their wine service and customer engagement, improving wine sales and reputation.

Wine Corner Ltd specializes in temperaturecontrolled storage solutions for wine. Fine dining establishments invest heavily in creating the perfect ambiance and employing the best sommeliers and staff to ensure guests feel valued, become patrons, and return with guests and family. This is in addition to investments in fine and vintage wines.

For the educated palate, it’s all about the perfect pour, which can only happen when the wine has been stored in the right conditions, chilled or acclimatized, and finally poured at the perfect temperature.

What about the business side? How to entice new or regular customers to spend more? When service and products are at their best, what’s left to press the ‘spend more’ button? How about a ‘holistic fine dining experience’?

From the first step into your venue, guests walk past beautifully displayed wine walls, the wine menu invites guests for a one-to-one ‘pairing’ session in your tasting room, equipped with a Technowine tower unit keeping already opened bottles in perfect condition, and a speed chiller which cools champagne to the perfect temperature in minutes without the drama of ice, buckets, and condensation… A truly smooth operation, a delight for your front of house team and guests, who are now ready to discover a different, and perhaps, more expensive wine.

The ‘perfect pour’ however, isn’t just the preserve of fine dining. For luxury outdoor catering, Bag-in-Box (BIB) dispensers offer a countertop solution for volume dispensing of chilled wine. Putting the actual appliances to one side for a moment, they are not just fancy coolers; they offer the potential for imaginative hospitality professionals to reimagine their wine service. Call Wine Corner Ltd on 01302 744916 and pick their brains. See the advert on the back cover of this issue for details.

ner, Bloomsbury Flowers will advise on the perfect complement to your brand and the prevailing interiors.

Bloomsbury Flowers is a renowned luxury florist in the heart of London’s Covent Garden area, recognised for using seasonal blooms and foliage.

Bloomsbury Flowers is extremely creative, dedicated, knowledgeable and passionate about the art and craft of floristry. Established for 30 years, it offers interior and exterior planting as well as gorgeous fresh, silk and dried flowers, always arranged with elegance and understated English glamour.

Their range of floristry and planting services include that for: • weekly contracts with hotels, spas, restaurants, offices, members clubs and facilities management firms with thrice weekly checks at least; • last minute concierge bou-

It will consider whether the room needs a focal point or whether the flowers should be in the background, whilst still emanating a sense of luxury, elegance and mood enhancing self-care.

quets; • weddings and events; • fashion shows and press launches; • exhibitions and festivals; • artistic installations; • interior and exterior landscaping; • plant maintenance.

It is a member of the exclusive venue group, Unique Venues of London, the invitation only Tatler Wedding Address Book and the UK Ambassador to the Floriculture Sustainability Initiative.

Whether an entrance table with a wow factor is needed or a lush arrangement of greenery in the cor-

See the advert on page 2, call 0207 242 2840 or visit www.bloomsburyflowers.co.uk

It considers flowers and plants essential to interiors as they add natural beauty, fragrance, texture and colour to spaces. A consultancy service to help you decide how to use flowers and planting to make the ambience more inviting, comfortable and relaxing for guests is offered.

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-anddash 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 dineand-dash. The good news is that CardsSafe is a genuine deterrent for walkouts because the venues securely store cards.

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 10card 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 or see the advert on page 11. *Plus a sign-up fee of £39.95 (plus VAT) for new customers.

Hot Off The Press: New Jangro Catering Kinedo Launches Stunning NEW & Hospitality Catalogue Kinewall Panels 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.’

Kinedo introduces the game-changing Kinewall panels for the hospitality sector, elevating bathroom aesthetics in hotels, restaurants and pubs. Boasting 70 unique patterns and colours across four themes— Minerals and Metals, Nature, Patterns and Geometric, and Wood— these panels offer versatile options to match various hospitality design schemes.

Designed for ease of installation and customisation, Kinewall panels come in six sizes, ensuring adaptability to diverse bathroom layouts commonly found in hospitality settings. Crafted from premium materials with a polyethylene core sandwiched between aluminium layers, these panels offer durability and can be effortlessly trimmed on-site to fit specific dimensions.

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.

Manufactured in France by Kinedo, Kinewall panels meet the rigorous quality standards expected in the hospitality industry. Their lightweight construction, weighing just 11kg, facilitates hassle-free handling during installation, minimising downtime.

For more information see the advert on page 6, or to order a free copy visit www.Jangro.net or call 01204 795 955.

In partnership with Ideal Bathrooms, Kinedo ensures prompt availability of popular panel sizes and

colors essential for the hospitality sector's fastpaced demands. Ideal Bathrooms stocks 21 designs of the 1500 x 2500mm panels for immediate delivery, while additional options can be ordered with a lead time of four weeks, providing flexibility to meet project timelines.

Amanda Mills, Kinedo's Marketing Manager, underscores Kinewall's resilience to withstand the rigorous demands of hospitality environments, offering unmatched resistance to chemicals, scratches, and corrosion. With a 10-year warranty and adherence to European quality standards, Kinewall meets and exceeds the expectations of the discerning hospitality sector.

Introducing Kinewall panels marks a significant advancement in bathroom design for the hospitality industry, combining style, durability, and ease of installation to elevate guest satisfaction and enhance overall guest experiences.

Contact Kinedo: www.kinedo.co.uk Call: 020 8842 0033 Email: info@kinedo.co.uk

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CLH Digital

Issue 220

Chef's Buyer's Guide

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

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

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

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

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

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

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

LittlePod’s Innovative Vanilla Paste in a Tube Popular All Over the World LittlePod’s innovative vanilla paste in a tube is proving popular in professional kitchens all over the world.

Hailed as ‘a much-needed evolution for the kitchen’, we’re preparing to introduce our most-popular product to chefs in China following a successful trip to the Far East.

From Tallin to Tokyo, those using our versatile vanilla continue to recommend and endorse LittlePod. “We think our products speak for themselves,” said Janet Sawyer MBE BEM, the East Devon-based company’s founder and managing director, who has been out and about speaking to chefs both at home and abroad in 2024. “We continue to receive recommendations and endorsements from customers all over the world. Their comments are worth more than anything we could say.”

During a recent trip to Japan, where LittlePod exhibited at FOODEX 2024, Janet renewed acquaintances with Frederik Walther – the Executive Chef at the British Embassy in Tokyo.

“Frederik said LittlePod’s vanilla paste is an ‘upscale product with a beautiful design and a fantastic story’,” said Janet. “Frederik is recommending our vanilla paste to chefs in Japan.”

Janet also met with LittlePod’s distributor in Hong Kong, Frances Ma, who is planning to expand her operation

and take our products to China.

Frances said, “LittlePod’s vanilla paste resonates with people in the Far East because it is such high quality. It is convenient to use and the tube has a cool, clean and elegant design. LittlePod’s vanilla paste is natural and real. This isn’t just another product from off the shelf.”

Closer to home, our vanilla paste in a tube continues to prove popular in Europe, with Juta Raudnask, a long-time LittlePod retailer in Estonia, amongst those helping us spread the word.

“LittlePod’s natural vanilla paste exceeded all our expectations,” said Juta, who sells LittlePod’s products at Umami, a gourmet food store in Tallin and Tartu. “It is loved by all kinds of people in Estonia, from families to professional chefs working at finedining restaurants.”

Janet added, “LittlePod’s natural vanilla paste is versatile – it makes using real vanilla so easy. When LittlePod launched in 2010 we were the first to bring a vanilla paste in a tube to market. It has been our most popular product ever since.”

• Like to find out more about LittlePod? Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call 01395 232022.

Bidfood Reveals Its First Group of Listed Suppliers On The Path to Acceleration Through its SME Scheme, Open Doors After the successful launch of its SME scheme last October, Bidfood, one of the UK’s leading foodservice providers, is proud to announce the initial group of suppliers selected through the Open Doors Programme.

Aimed at small food and beverage suppliers, the Open Doors Programme identifies the most innovative businesses trying to establish themselves within the industry and raises awareness of their products so they can make their mark in wholesale.

Despite the recent deceleration in inflation, the share of small businesses aspiring to grow this year has significantly decreased during the last six months. Small businesses within the food sector have shown the biggest drop in confidence that their business will grow, at more than 70%.

As a result, Bidfood’s Open Doors Programme has continued on its mission to unlock the potential of emerging suppliers, supporting their development journey, while also providing its customers with first-hand access to some of the most interesting brands out there.

Following a three-step development journey to nurture, champion and finally accelerate, the initiative has resulted in seven brands being officially listed with Bidfood, along with a selection of their products: • Bio&Me – A B-certified brand, Bio&Me has a range of handy on-the-go porridges created to support gut health.

Bio&Me is also part of the ‘Buy Women Built’ community, which shines a light on brands built by women.

• Boundless ¬– Using activated ingredients, Boundless snacks support gut health and are free from the top 14 allergens. They're also members of the ‘Buy Women Built’ community.

• Flawsome! – Another B-certified brand, Flawsome! produces a variety of juices, sparkling fruit waters and health shots made from wonky and surplus fruits.

• Ninju – A true kitchen table start-up, Ninju is a range of fruit and vegetable-based children’s drinks packaged in 100% recyclable cartons.

• OGGS ¬– Offering a vegan alternative to eggs, OGGS is the third B-certified brand out of the newly listed suppliers and will soon be a part of the ‘Buy Women Built’ community.

• TeaJoy – Designed to serve the growing demand for bubble tea in the UK, TeaJoy’s products are a quick and easy solution to making bubble tea using authentic Jasmine leaves from Taiwan.

• TRIBE – High protein vegan flapjacks with a strong stance against modern slavery.

Commenting on the newly listed suppliers, Sales and Marketing Director at Bidfood UK, Tim Adams said: “We have made fantastic progress in the past six months, from having our first SME supplier conference in October, to hosting dozens of guidance sessions to prospective suppliers. Now, we have seven amazing and inspiring brands listed with us that can work across a variety of sectors.

“Working with Andrew Allen has allowed us to tailor the Open Doors Programme to suit small food and beverage businesses, who are still facing some tough market challenges, and making their presence known in wholesale.

“It coincides perfectly with Bidfood’s vision to be a positive force for change and we will continue to be the voice for underrepresented founder groups with incredible brand stories, as well as suppliers who offer excellence in carbon reduction and social value. We can’t wait for the next six months and what this will bring for more small businesses.”

Cathy Mosely, founder of Boundless added: “Open Doors has done exactly what its name promises; opening doors for small brands like Boundless to thrive under expert guidance, in order to reach levels of distribution otherwise impossible for a start-up.

“Through mentorship and unlocking marketing opportunities normally reserved for big corporations, our projected growth with Bidfood is exponential and we’re extremely excited for the next 12 months.”

To learn more about the Open Doors Programme and to sign up for the ODP newsletter, visit here: https://www.bidfood.co.uk/about-us/open-doors/

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CLH Digital

Issue 220

Sustainable Resources

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 pre-pre-

pared meals, with hundreds of smart fridges operational across the continent.

Michaël Ormancey, cofounder 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.”

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.

Elevate Your Space with Floral Image In the competitive hospitality industry, creating a memorable guest experience is paramount.

Floral Image understands this and offers a unique service that combines the beauty of nature with the convenience of cutting-edge design. Our stunning, life-like floral arrangements are more than just decorations; they are transformative elements that breathe life into any space, enhancing the aesthetic appeal and ambiance of your establishment.

Our service is straightforward and hassle-free. We provide premium, hand-crafted artificial floral arrangements on a monthly rental basis. This means you can enjoy the visual splendour of fresh flowers without the maintenance, wilting or replacement costs associated with live plants. Each month, our team delivers a fresh arrangement to your location, ensuring that your décor remains vibrant and contemporary.

Why choose Floral Image? Our products are meticulously designed to replicate the beauty of real flow-

ers, providing a consistent and high-quality visual impact.

They are perfect for hotel lobbies, restaurants, event spaces and any area where first impressions matter.

By partnering with Floral Image, you not only enhance the visual appeal of your property but also create a welcoming and luxurious environment that guests will remember. Let us help you make a lasting impression with our elegant and sustainable floral solutions.

Experience the Floral Image difference today and elevate your hospitality space to new heights. For more information or to schedule a call, visit our website or contact our customer service team. Transform your space effortlessly with Floral Image.

See the advert on this page or visit www.floralimage.co.uk

Salvaging Solar Investments For organisations across the leisure sector with high hot water demands solar thermal was the sensible investment 15 years ago to cut operational costs.

Purchasing Solar PV and flat plate or evacuated tube solar thermal systems, proved cost-effective and the technology enjoyed a heyday with many buildings employing one or both options. But poor initial installation, lack of maintenance, or retraction of manufacturer support for evacuated tube systems rendered many systems, still on rooftops, unusable.

But with new high-efficiency, robust flat plate collectors with protective drain back, plus cylinders and controls to integrate solar thermal with electric top-up there is a real opportunity to resurrect systems as part of new sustainability strategies. Most refurbishments where overheating has been the cause of shutdown will require new collector panels and pipework which fortunately is a relatively straightforward replacement. This allows for upgrading existing gas water heating, saving energy, and reducing emissions from the existing system.

Alternatively, Adveco can support the transition to full electric water heating with solar thermal through

bespoke system design and product supply. For businesses with lower capacity demands, such as pubs or cafés, Adveco FUSION offers a pre-defined low-carbon system that is compact, easy to install, resilient and cost-effective. For organisations which are considering but not ready to commit to a heat pump-based system, FUSION T is available now with an option that delivers a twin-coil stainless steel tank and mounted ARDENT electric boiler and controls without the heat pump preheat. This iteration allows for solar thermal to be introduced into the lower coil as the system preheat with a small amendment to the controls to optimise top-up heating from the boiler as the pre-heat fluctuates across the year.

Adveco’s single-cylinder FUSION scenario avoids the typical requirements of a 50/50 capacity split between preheat and top-up. Smart controls allow the system to ‘cheat’ in favour of the solar thermal delivering a 600litre solar capacity in FUSION’s new 750-litre tanks.

This provides an extremely compact option for all-electric low-carbon solar water heating with a minimal rooftop or façade footprint.

See the advert on page 9 or visit www.adveco.co

Versatile and Innovative Labelling Solutions for Hospitality Micronics has introduced its mC-Label3 and TSP143IVSK printers, designed to print permanent and repositionable labels, food orders, delivery and takeaway labels.

The printers respond to the growing requirement for allergy and food labelling, clear delivery and takeaway customer order labels, particularly with linerless media. Low adhesive, repositionable labels can track an order through the entire preparation process from initial order to delivery, providing the potential for greater order accuracy and efficiency.

With the rise in multi-channel ordering in the hospitality industry in recent years accompanied by increasing demand for customer collection, third party delivery and legislation around accurate ingredients and allergy identification, the requirement for efficient food and beverage labelling has surged. Without a doubt, amongst the range of labelling solutions currently available, linerless labels stand out for their eco-friendly properties and operational efficiencies.

In contrast to traditional labels with a backing paper, direct thermal linerless labels are self-adhesive labels which can be applied directly to products or packaging. Such labels are supplied with varying levels of adhesion, from high adhesive permanent labels to low adhesive repositionable labels which can be applied to virtually any surface and be removed easily and reapplied without residue.

Thanks to its ability to print on a wide range of liner-free media including low adhesive re-stick labels as well as high adhesive permanent and semi-permanent labels, the Star mC-Label3 printer offers the ideal solution for printing different sized and types of labels from one easy-to-use device. This includes variable length food and allergy labels, nutrition information as well as food delivery labels and bag seals from web-based apps or local services.

In addition to a range of label printing options including fully adjustable label widths from 25mm to 80mm wide, the mC-Label3 features black mark and GAP sensors.

Capable of printing traditional liner pre-sized labels, continuous label rolls and receipt paper, the printer is ideal for businesses that use a variety of media or are planning to move from traditional labelling to linerless media in the future.

For all linerless media, a key benefit is the reduction in waste. With no backing paper to discard, linerless media offers significant paper saving properties with more labels per roll than standard label rolls. Thanks to fewer roll changes as well as the advantage of reduced shipping costs and storage space requirements given linerless labels are more compact than traditional labels, cost savings can be achieved alongside enhanced operational efficiency and sustainability.

With CloudPRNT widely used by hospitality establishments worldwide as part of an online ordering platform or ecommerce solution, Star also provides StarPrinter.Online, a fully managed service for businesses to manage the printer estate with minimal set-up time and cost as well as near zero integration. For enhanced online visibility of connectivity and print jobs over an entire printer estate, the service additionally offers device management via an online dashboard to provide an overview of all devices and activity including reliable tracking of print jobs with notification of device status changes, barcode scans, new device connections to a group, etc. Additional printers and peripherals can simply be added without the need for server upgrades, further enhancing the versatility of the service.

About Star Micronics

With over 75 years in the POS industry and a global presence, Star’s strength and success is built upon product innovation alongside established relationships with leading software partners. Its experienced technical team boasts in-depth technical and integration expertise to provide unique tailored solutions for an evolving hospitality industry. Offering the versatility required to integrate traditional, tablet and cloud-based POS systems, Star ensures successful installation of its products into major hospitality operators as well as smaller independent venues.

In terms of label size, linerless media is available in a range of widths, enabling businesses to create labels for any product type including larger labels for food deliveries to smaller, more compact beverage labels. Equally, variable length linerless labels enable the printing of shorter orders or labels with less information on minimal paper, further promoting efficiency.

As demand grows for labelling products in a variety of sectors, international POS hardware solutions provider Star

mC-Label3 additionally features Bluetooth connectivity, whilst the printers equally benefit from a Wireless LAN option with Star’s MCW10 module. Star’s CloudPRNT™ technology is included as standard on both models for printing directly from central ordering platforms and websites.

Incredibly user friendly and with paper position, paper width detection and simple drop-in loading, different media can be loaded with ease and given its jam free operation reliable printing is ensured. Star’s Cloud-based free labelling app offers a wide range of pre-designed label templates, whilst the one touch label function allows for storing and printing of up to three label designs.

As a complete point-of-sale hardware solutions provider, Star offers a wealth of options including a wide range of unique desktop POS, mobile and self-service terminal printers for printing receipts, tickets and labels from traditional systems, tablets and mobile devices as well as from web and cloud-based apps. In particular, Star’s compact and versatile cloud solutions are ideal for a variety of applications including Click & Collect food orders, home delivery and online or at table food ordering. Additionally, Star provides tablet stands, display stands, barcode scanners and cash management solutions to complete the hardware offering.

Alternatively, for businesses seeking a compact linerlessonly label and order printing solution the TSP143IVSK boasts optimal versatility and ergonomic design, printing on low tack linerless re-stick media from 40mm to 80mm.

Moreover, the TSP143IVSK benefits from the power cable, interface cables and paper guide included at purchase as well as a 4-year warranty as standard.

In line with today’s multi-channel ordering and printing expectations in hospitality, the mC-Label3 and TSP143IVSK benefit from multiple interfaces for local PC, network, tablet and Cloud connectivity. Furthermore, both printers include Ethernet LAN and USB-C connectivity as well as direct sync and charge with supported tablets, together with hub connectivity to connect a scanner or customer display.

For further information, please call +44 (0) 1494 471111 or visit: www.Star-EMEA.com

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Issue 220

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.

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 www.guestline.com to discuss how you can improve the overall financial health of your business.

WaiterMate Debuts the World’s Fastest, Most Efficient Mobile EPOS Revolutionary technology company, WaiterMate has launched the world’s fastest and most efficient EPOS system. Powerful and pocket sized, it combines traditional EPOS functions with an integrated ordering system and payment processing functionality for speedier service, a greater volume of sales and better tips.

Designed for fast-paced hospitality venues, including restaurants, bars, cafes, and nightclubs, WaiterMate allows customers to be processed at a minimum of twice the speed of traditional systems. Every single waiter or waitress can serve customers and take payments at the same time. No bottlenecks during peak periods. No frustratingly lengthy waiting times. No jostling for use of the till or card machine. Just seamless customer service, efficient ordering, and lightening quick payments from any location within

With one client, WaiterMate helped their bartenders set a record for revenue. The venue was looking for a solution that could help its business to scale, generate more profit and make life simpler for staff. WaiterMate exceeded all expectations. With the old system, a bartender generated a maximum of £1,500 worth of sales per evening. With WaiterMate, that increased to £2,700. It’s a truly revolutionary piece of kit that is user-friendly and packed with functionality for customer-facing teams and managers

alike.

For those in charge of the bigger picture, WaiterMate doesn’t just ensure a faster rate of table turnover, and improved productivity front-of-house. It’s also been precisely engineered to make complete venue management easier.

The robust interface comes with enhanced analytics and truly useful reports, for easier staff management, easier data-based decision making, improved service quality and upgraded customer loyalty.

Multiple site management is also covered. Each venue can be reviewed independently or the whole property estate brought together to see the bigger picture. Those in charge have complete control and oversight of performance in real time or retrospectively.

To find out more, visit: https://waitermate.co.uk View the video: https://www.youtube.com/watch?v=WX_mjBK7bDc or follow on social @WaiterMate.

room controls (lighting, TV, sockets…) but also to common areas, and bearing in mind energy accounts for 3 to 6% of an average hotel running costs, eliminating energy waste can really make a difference.

Following on to the hotel staff, housekeeping is many times overlooked with teams left to wonder through the hotel looking for rooms to clean.

Monitoring “Make Up Room” and “Do Not Disturb” signals (MUR/DND) in a centralised system help increase the overall efficiency as teams can be assigned to those parts of the hotel that require more immediate attention.

Combining this information with room occupancy and access controls enhance guest privacy and provide deeper knowledge of how our hotels work, for example giving information on how much time it takes to clean each room.

Another big cost centre control systems help reduce drastically is Maintenance, as these solutions allow the use of predictive and preventive

policies. Sorting issues before they become fatal or even before they appear decreases the amount spent in replacing broken units (for example AC units) but also minimizes the risk of refunds to guest because things are not working or because there has been an AC leakage nobody noticed before.

A robust long-lasting control system combined with a Building Management System (BMS) that integrates with our hotel’s PMS is vital to get to know how our building operates to optimize all those little things that end up costing several thousand every year.

These are the type of solutions Zennio develops and delivers in over 100 countries, helping hotels all around the world become more efficient and sustainable and supporting all projects locally and remotely to make sure everything works every day.

For further information see the advert on page 38.

the venue.

WaiterMate empowers every waiter or waitress to serve their customers’ food and drinks noticeably quicker and to a higher standard. With more accurate order placement, seamless table management, options to split the bill, take payment and print receipts, they have a full EPOS system in the palm of their hand. Better service means better tips and a better customer experience.

Technology To Enhance Hotels Sustainability The last few years has been one of the hardest periods, if not the hardest, for the hospitality industry worldwide. Lockdowns, staffing issues, war on the European Continent and unprecedented energy costs have all put pressure on the on the industry.

When looking at reducing operating costs in a hotel, optimization comes as a very handy word; optimize labour, optimize training, optimize energy, optimize maintenance…but we many times fail to address the way to achieve this “optimization”.

Starting with the rooms, sharing information between the hotel PMS (such as if the room is booked for that day or if the guest has already checked-in) and the HVAC control system (room occupancy for example) help reduce energy waste to a minimum as the AC will only turn On when the room is occupied and the guest is checked-in, but not if the hotel staff gets in the room before the guest has arrived to the hotel. This can be applied to all

www.guestline.com

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Issue 220

Kitchen Equipment and Fit-Out

Focus On Blue Seal's New The Importance of Venting Floor Mounted Waste Water Induction Technology Blue Seal Ltd are very mindful of the future equipment requirements for efficiency and carbon footprint and sustainability, with this everchanging food industry and the cost of gas and electric usage.

We currently produce a new range of free-standing & bench models of heavy-duty induction hobs with two or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is incredibly responsive, with hardened 6mm thick glass cooking surfaces.

Blue Seal R&D are conscious of the ever-increasing demand for induction product, and we are in the process of launching our new induction- convection ranges, and wok induction hobs.

The induction technology lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand, which is also remarkably simple for the operator to use and maintain.

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energy savings and high efficiency

far outweighs the cost of changing the cookware and initial higher cost outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases.

Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

When you compare the efficiency of using induction over gas, the induction is at approx. 90% efficient compared to approx. 45% efficiency for gas.

This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy into the ambient air around the pan.

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much safer to use, reducing injury potential as well as being very simple to service & maintain.

David Chesshire - National Accounts Manager See the advert on page 2 for further information.

Pumping Systems

When designing or installing a commercial kitchen venting the floor mounted waste water pumping system may not be the first thing that is taken into consideration. However, understanding the importance of venting for the effective operation of the pump, as well dispersing odours from the tank, is a critical factor for reliability in these situations.

As wastewater drains from a sink or appliance the air inside the tank must be released to allow the flow of water into it. If the tank is not vented correctly wastewater will be noticeably slower to drain away from sinks and appliances. Odours and gurgling noises from equipment and sinks will also occur. In these situations, the likelihood is that the pumping system is not properly vented.

ing tank.

Two filters are available from Aldermaston based waste water pumping system specialists Pump Technology Ltd, the smaller CharcoVent and the larger MicroVent. Both contain an activated carbon filter ideal for removing odours.

The smaller CharcoVent, which is an easy to replace disposable cartridge, should be used on systems that are typically sink only. Its vent pipe should be 1 1/4”.

The larger MicroVent, which features a replaceable cartridge, should be used on systems that have multiple wastewater inlets, or with appliances such as dishwashers. Its vent pipe should be 2” to allow the greater airflow.

As the pump operates air needs to be drawn back into the tank so that a partial vacuum is not created.

If this is allowed to happen the discharge flow of the pump will be reduced adversely affecting its efficiency.

Vents should be positioned as far above the collecting tank as practical. This improves the life of the filter and its effectiveness and facilitates easy removal of the lid for cleaning and servicing. It also ensures that, when pumping hot wastewater, any potential condensation will not adversely affect the activated carbon.

For these reasons all pump tanks need to be fitted with a suitable vent to allow them to breathe in and out. Ideally this should be routed to atmosphere external to the building.

The specialist team at Pump Technology Ltd are always happy to talk with any potential customers who are designing or installing a waste water pumping system and offer help and advice.

In cases where the vent outlet can only be sited within the building, a filter must be used to minimise any potential odours escaping from the pump collect-

More information: 0118 9821 555 www.pumptechnology.co.uk

Kitchen Equipment and Fit-Out

Issue 220

CLH Digital

Stay Cool with Gasket Guy Gasket Guy are UK manufacturers of high quality refrigeration door seals. Our one-stop shop service provides all makes and brands of seals to order at competitive prices for swift dispatch. Buying from us means you’re immediately reducing your carbon footprint.

But we can offer so much more. As well as ordering online with our handy guides, we offer a measure and fit service and can provide Asset Registers for even faster ordering. Our Asset Register service codes all our clients’ appliances so they can be replaced quickly by simply quoting the codes when they order, fitting the seals themselves if they choose, therefore saving on labour costs. So we’re faster, cheaper and also greener, as you’re buying UK manufactured seals from one source.

There’s a lot to lose if your seals fail. At stake are increased energy costs as the compressors have to work harder to maintain temperatures. You also risk losing your stock, your customers and your hard-won environmental hygiene stars. Order from us for fast manufacture and dispatch. You’ll save on engineer site visits too.

We offer the same friendly service to all our customers, whether they’re high street chains and supermarkets, or local pubs, restaurants, cafes and hotels. We keep huge stocks of profiles and can usually make seals for most makes, even for old or obsolete appliances.

Many a fridge or freezer owes its continuing life to us!

Exeter Golf and country Club’s General Manager Chris Jones has taken Gasket Guy with him throughout his career in hospitality. He says: Their products do the job, priced sensibly and often made on site. They really know their fridges.’

Flight Club Darts who have reinvented darts as a tech game for the 21st century at their 13 sites around the UK, found us on Google. Louis Atkins says ‘Gasket Guy immediately ticked all the boxes.’

Gasket Guy is proud to offer a fast, carbon friendly and competitive service to all our clients.

So call us and keep your cool!! www.gasketguyuk.com 01803 380251

Temporary Catering Facilities For Events & Kitchen Refurbishments

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, Warewashing 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.

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc.

Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

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

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

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

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

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Issue 220

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

Get a Grip on Food Prep with the New Onyx from Williams 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.

Energy efficiency is 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

• Be ready for your inspections

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.

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

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.

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

Outdoor Spaces Boost Profits This Summer with a Trailblazer BBQ Transform your terrace or outdoor eating space into a profit station with the theatre of a Trailblazer BBQ/Grill.

Don't miss out on capturing over 79% of UK diners who crave alfresco dining experiences. Tap into this lucrative opportunity right outside your door with a Trailblazer BBQ/Grill and elevate your establishment above the rest!

from the competition.

Take for example our ‘all new’ 350 Compact mobile BBQ/Grill that has been specifically designed for bars and restaurants with indoor/outdoor capabilities. This compact charcoal BBQ has a grill capacity of up to 350 BPH (burgers per hour), with adjustable grill heights to give instant heat control along with a lower self-powered warming oven...

For over a decade, Trailblazer BBQ has been the pioneering driving force behind the transformation of alfresco dining areas within restaurants, bars, hotels and many other outdoor eating venues throughout the world, with our industry leading range of commercial charcoal BBQ/grills & smokers.

Calculate the potential: With a grilling capability of up to 350BPH, 24 Ribeye steaks or 10 Tomahawks charring on the grill at one time, just imagine what your hourly earning capability could be. Finance options starting from just £70 per month, the investment is as palatable as selling a mere 12 burgers a month!

Visit our website (trailblazerbbq.com) to discover our full range of products for both on-site and off-site catering that will instantly turn your outdoor space into the ultimate alfresco dining hotspot.

Contact us today to learn more and schedule a call with one of our experts to help determine which trailblazer is best tailored to your establishment's needs.

From enticing grab-and-go offerings to revolutionizing outdoor spaces, we're committed to boosting your bottom line and ensuring your premises stands out

Proudly made in the UK to the highest standard before shipped to our worldwide, growing customer base. www.trailblazerbbq.com, 028 9057 9000

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

Issue 220

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Issue 220

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

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

Cinders’ production values are impressive - not only offering a warranty for commercial use, unlike cheap

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

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

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.

The importance of temperature controlled storage is understood by most within the hospitality and catering sectors, yet it is surprisingly often overlooked when making plans for outdoor events.

IceBox Refrigerated Trailers provides the perfect solution in such cases by means of our fleet of chiller and freezer trailers. Operating one of the largest fleets in the country, we’re in the perfect position to help you keep your cool when all around is hotting up! Our fleet ranges from midi chillers to extra large freezers with storage capacities ranging from approx 6 to approx 12 cubic metres and covering temperature ranges between -20c and + 10c. The ideal mobile temperature controlled storage solution!

POWER Our trailers are powered by either 16a single phase supply or 240v / 13a from a standard wall socket.

Units may be powered by a standalone generator providing maximum locational flexibility. In addition, internally they can be set up to meet each client’s specific requirements by means of 3-Tier food safe shelving being fitted to one or both sides.

SET-UP We’re at your service! Simply tell us where the trailer is required to be situated and we’ll do the rest. Our experienced Field Agents will deliver the trailer(s) to site and place the trailer where you require it. We will set it to the required temperature and get it running. All cables and adaptors are provided

by IceBox so you needn’t worry - we have it covered!

SECURITY The trailer will be secured in-situ by means of our security devices. The entry doors are lockable and we leave you the key to ensure

that you can secure your goods inside the trailer in the knowledge that they’re safe and secure.

WORKING IN PARTNERSHIP We have worked in partnership with many of our Hospitality and Catering clients over the years; acting as their ‘go to’ supplier in cases where: • ad-hoc additional outdoor temperature controlled storage is required • managing peak period excess refrigerated storage requirements • refrigeration support is required as part of the Client’s kitchen equipment scheduled maintenance

RAPID RESPONSE™ Even the best maintained equipment can suffer mechanical issues and, when it does, the knock on effect can be devastating for a busy commercial kitchen.

This is where our Rapid Response™ programme comes in. One call to IceBox and we’ll have one of our fleet of latest model refrigerated trailers delivered and commissioned within a few hours, ensuring business continuity and safeguarding valuable stock.

For more information on how IceBox UK can help you keep your cool, call us on 0333 6000 800 or email hq@iceboxuk.com

The Perfect Refrigeration Solution for Your Outdoor Catering Needs

IceBox UK provides the ideal solution to your refrigerated storage requirements when hosting outdoor catering events.

Our extensive fleet of chiller and freezer trailers will keep your food and drink at the desired temperature and avoid food spoilage.

Trailers are delivered and collected to / from the event / host location by our experienced staff who will situate the trailers in the required location and set them running at your required temperature.

• Nationwide delivery & collection service • Chiller and freezer trailers available • Powered by generator or standard wall socket • Internal racking supplied per your requirements • Short and long term rental rates available • Rapid Response™ programme for emergencies • Account facilities available subject to status

T: 0333 6000 800 | E: hq@iceboxuk.com | W: iceboxuk.com

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The Somerset Grill Company – New Revenue Opportunities For The Pub And Hospitality Sector

Join the trend for wood-fired cooking, and offer your pub, hotel or catering event customers something new – great flavours, great theatre and so easy to use. Over 30 hospitality business have bought our unique Grills in the last 12 Months, each of them driving a point of difference to attract more customers, and drive more revenue and profit.

The Somerset Grill Company has taken the principles of the Argentinian Wood-Fired Asado, and created Grills which overcome the main challenges of cooking with fire – easy temperature control, and simple fire and fuel management. And they look super-cool too.

To control temperature, simply wind the Grill surface up and down using the axle wheel – so you can sear or simmer and everything in between. The unique V-grills prevent flare ups, and collect all juices for re-basting.

Think steaks, slow roasts, smash burgers, fish, stews, roast vegetables And to keep cooking, simply add logs to the integral Ember maker r, for a constant flow of cook-ready

embers, continuously as long as you add more logs. No more running out of temperature at the critical moment, with quick cook times and big grill area for fast turnaround.

Made in the UK by us, the Grills offer high output opportunities for outdoor hospitality spaces. All off grid, wood-powered only. Choose between free-standing models with stand and wheels to move around, or build in to your outdoor kitchen set-up, in gunmetal steel or pre-rusted corten finish. All cooking parts are food-grade stainless steel, you can bespoke your Grill with griddles, rotisserie, prep tables and meat hooks for slow cooks too.

Easy to Light. Easy to Fuel. Easy to Use. Easy to Clean.

And from just £1,240 + VAT inc delivery for our Asado to build in, they are great value too.

To discuss how we may be able to help you create extra outdoor revenue, or be different, email martin@somersetgrill.com, phone 07881 520888 or find out more on www.somersetgrill.com

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!

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

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.

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.

With such a wide range of Dual Fuel models available, Fracino provide every new venture with the per-

fect 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!

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!

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’!

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

Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub 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:

1. PROMOTE UPCOMING GAMES WITH VIBRANCY 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.

2. CREATE A THEMED ATMOSPHERE 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 game-watching experience.

3. HIGHLIGHT SPECIAL OFFERS AND PROMOTIONS 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.

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.

5. USE BANNERS FOR DIRECTIONAL SIGNAGE 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.

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Outdoor Spaces Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub (...CONTINUED FROM PREVIOUS PAGE)

6. CAPITALISE ON LOCAL PRIDE 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.

ENTERTAINMENT 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 game-watching experience but also solidi7. SOCIAL MEDIA TIE-INS fies your pub's reputation as the ultimate destination for sporting events. By visually communicating exciteUse banners to promote your pub’s social media hashtags or handles, encouraging patrons to share their ment, offering, and community, banners can significantly influence sports fans' choice of venue, ensuring your game-day experiences online. This not only increases your pub's visibility but also creates a digital community pub is their first pick for enjoying the game. of fans who frequent your establishment.

Check out the online Banner Library at www.hfe-signs.co.uk for promotional ideas!

8. ANNOUNCE POST-GAME

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 UVprotected, highly waterresistant 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

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.

Design and Refit

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.

Pro Auction to Showcase Exclusive Savoy Hotel & The Dorchester Hotel Prestigious Auctions Pro Auction is thrilled to announce exclusive auction sales at two of the world’s most famous and iconic hotels.

The first, a fine classic and modern art on behalf of The Dorchester Hotel, London. This prestigious sale follows a comprehensive refurbishment of the iconic hotel, and will take place on July 16, 2024, in the hotel's luxurious ballroom.

The second auction, at The Savoy Hotel, which synonymous with luxury, history, and prestige, is set to captivate the world once again with an extraordinary auction event. Over 1,800 captivating articles will be sold as The Savoy undergoes a transformative refurbishment, all while remaining open to guests. The first phase auction will be held in The Savoy’s iconic ball-

room on August 8th, 2024, starting at 10.00am.

Viewing is by appointment on August 7th, 2024. The sale catalogue is available at Bidspotter.

See page 8 for further information.

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The Absolute Solution To Your Interior Design Needs Creating inviting spaces for your hospitality customers is a great way to not only attract people to your bar, hotel and restaurant – but keep them coming again and again.

to build environments that adapt as required, ensuring your hospitality business can continue to excel.

With that in mind, it’s become more important than ever to invest in and optimise spaces to make them inviting, exciting, and importantly, fit for purpose.

Previous commercial spaces they have transformed include Beer Hawk’s Wetherby HQ, Leeds United’s Legend’s Club at Elland Road, North Brew Co.’s Leeds City Taproom, and the Yorkshire Lounge at Leeds Bradford Airport.

Absolute Commercial Interiors are design and build specialists that transform hospitality spaces into creative, agile and empowering environments.

Working closely alongside their clients to understand their business’ own unique requirements, Absolute provide bespoke solutions, so once-neglected spaces are designed and built to work the way you need them to, while ensuring they stand out from the crowd too.

As one of the longest-established design-and-build specialists in the UK, Absolute utilises a people-first approach

Hospitality spaces are more than just a seat in a restaurant, they’re about creating an atmosphere, buzz and giving customers and guests and unforgettable experience.

Head to www.absoluteci.co.uk to find out more about Absolute and see their work for yourself. See the advert on page 7.

Need to Increase Footfall? Our Custom 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.

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

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!

Sustainable Refurbishment with Architectural Films So far we have transformed lifts, toilet cubicles, board room desks, solid doors, complete office interiors, panelling, kitchens, bars, Hotel rooms…the list goes on.

We are a sustainable refurbishment company that can transform any surface with our Architectural Films.

Hardwearing, scratch resistant, fire rated, these films meet all current regulations. Why rip-out when you can refurbish with our films? With over 2000+ finishes its no wonder why Architects, Designers & business owners are all choosing Architectural wrapping.

We save our clients up to 80% on some of our projects, that’s thousands of pounds. And lets not forget about the landfill we are mitigating. Why rip-out perfectly solid but tired furniture, doors, bars, reception areas?

Our films look and feel like the real thing, and the refurbishment project takes days, not weeks or months. So there’s less down time, we don’t make any mess and critically no dust. Also our process doesn’t make noise, so we can fit out areas and keep the public or customers happy, that’s always good!

Find out more at www.resurface.site or see our advert on page 17.

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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

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-

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

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

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Cater For The Crowds With Brilliant Bar Stools

Whether it’s supplying seating for busy Friday nights or the special events that regularly come along such as this summer’s Euros, every pub and bar wants to make sure it can seat as many people as possible in comfort.

There is no easier and more cost-effective way to do this than with stools.

Here at Trent Furniture, we supply a huge range of stools to suit every budget and décor scheme. Nothing represents the Great British pub like traditional stools such as the Small Wooden Stool. With a small footprint, it’s perfect for providing seating during both busy and quiet periods, and can easily be moved around by staff and customers as required. For a more contemporary look in a modern bar, look no further than the Small Zeta Chrome Bar Stool with its clean lines and comfortable seat.

Tall bar stools are also a great way to maximise your bar space or place alongside poseur tables, such as the perennially popular Chrome Pyramid Poseur Table.

From the bestselling Tall Boston

Bar Stool with its comfortable back rest, to the traditional detail of the Tall Brass Rail Stool, we have a tall stool that will look right at home in your pub or bar.

As contract grade furniture made for use in the hospitality industry, all of our stools are designed at the standard height for use at bars or with our tables. Also, across our extensive range, you can opt for the simplicity of a hard wooden seat or choose an upholstery option in faux leather or in a vast choice of fabrics to blend in seamlessly with your existing colour scheme. o find out more about the great range of stools we supply, many of which are available with quick delivery times, please visit www.trentfurniture.co.uk Alternatively, you can call us on 0116 286 4911 or fill in our contact form for more information.

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.

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

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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Capitalise on the Summer Season with a Capify Loan Summer’s here, bringing a sportspacked season that’s a golden opportunity. With everything from Euro 2024 to the Summer Olympics on the schedule, big events are set to bring bigger crowds into pubs, bars, and restaurants. And that means one thing: it’s time to get ready for the rush.

Data shows that on major sports days, spending in UK pubs can jump by as much as 23%. Sports bring people together, and when they gather, they eat, drink, and enjoy the atmosphere.

BOOST YOUR STAFF AND STOCK So, how can you make the most of this? Think beyond just showing the action. Make sure you’ve got enough hands on deck. Hiring extra staff for these peak times helps keep service swift and smooth. Whether it’s extra servers, bartenders, or kitchen staff, more team members mean you can handle more orders and keep everything

running like clockwork.

Stocking up is just as crucial. You don’t want to run out of fan favourites during halftime. Load up on beers, snacks, and whatever else your crowd loves. Think about adding special menu items just for game days to make the experience extra memorable.

INVEST IN YOUR VENUE To make the most of the summer sports buzz, venues should step up their game-watching setup. Investing in some top quality screens and sound systems means everyone gets a great view. And making sure your seats are comfy and those in-demand outdoor spaces are warm and dry, will keep people around.

If you need funds to get set for the summer season, Capify is here with flexible business loans. Whether it’s for sprucing up your space or expanding your team, a little extra capital now can lead to big returns when the games begin.

Give the Capify team a call on 0330 8080 302 or visit capify.biz/caterer to see how much your business could borrow today. See the advert on page 21.

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

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 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.

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

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

D! L SO

D! L SO

BUTTERLEIGH INN, BUTTERLEIGH, DEVON

!

LD O S

D! L SO

SHIP INN, BURCOMBE, WILTSHIRE

W! NE

PALM BAR, EXMOUTH, DEVON

!

LD O S

!

LD O S

PRICE: £149,950

W! NE

OFFERS OVER £100,000

SWAN INN, BAMPTON, DEVON

!

LD O S

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

D! L SO

OSTLER INN, UFFCULME, DEVON

01392 201262 www.stonesmith.co.uk

BANTHAM, DEVON

LEASEHOLD

REF: 4892

PRICE: £50,000

W! NE

LEASEHOLD

PRICE: £60,000

REF: 4907

• Stunning Hotel & Inn with Luxury Rooms Overlooking Dartmoor National Park • Steeped in History with 7 Luxury En-Suite Letting Rooms • Extensive Trade Gardens, Patio, 2 Paddocks & Private Field • Separate 3 Bedroom Owners Bungalow & Gardens • Genuine Retirement Sale of a Very Successful Business

PRICE: £1,500,000

FREEHOLD

W! NE

• Stunning Town Centre Period Property & Highly Successful Business • 8 Superior Letting Rooms with Character Cafe Trading Area & Function Room • Large Residents Lounge/Breakfast Room & Alfresco Covered Seating Area • Well Established ‘Chamaeleon’ Business with Great Potential to Grow Trade • Genuine Retirement Sale

PRICE: £575,000

W! NE

CONFIDENTIAL, SOUTH DEVON

• South Devon Harbourside Premises • Splendid South Facing Location within Busy Parade • Year Round Café, Bar, Bistro Popular with Locals & Tourists • Indoor & Outdoor Dining 80+ Covers • Further Growth Potential & Development Opportunities

W! NE LIVE & LET LIVE, LANDSCOVE, DEVON

SOLD IN THE FIRST QUARTER OF 2024.

• Spectacular Location for Licenced Store & Café • Panoramic Views Across Avon Estuary, Bigbury Bay & Burgh Island • Huge Benefit of Owners 3/4 Bed Accommodation with Parking • Trading Throughout the Year with Local & Seasonal Customer Base • Amazing Owner/Operator Lifestyle Opportunity

SOUTH ZEAL, DEVON

REF: 4940

SOUTH BRENT, DEVON

FREEHOLD

REF: 4939

W! NE

• Beautiful Pub with Land in Charming Somerset Village • Character Trading Areas Recently Refurbished to an Exceptional Standard • Pretty Trade Gardens & Outside Seating Areas • Scope to Develop Land and add Letting Rooms to Increase Income Streams • Priced ‘To Let’ on a New Free of Tie Lease

BISHOPSWOOD, SOMERSET

LEASEHOLD

REF: 4914

DARTMOUTH, DEVON

• Restaurant Premises with Guest Rooms in the Beautiful Town • Fronting a Busy Pedestrianised Street • Operating Daytimes Only with Scope to Increase Trading Hours • Guest Rooms Available All Year • 1 Bedroom Owner’s Accommodation & Bedsit Currently Let on an AST

LEASEHOLD

REF: 4918

• Historic Building, Sympathetically Converted to Create Versatile Property • Very Well-Established B&B/Hotel with Significant Net Profit • 10 Superior En-Suite Letting Bedrooms, all Individually Designed/Decorated • Breakfast Room & Conservatory, Fully Equipped Kitchen & Guest Car Park • Newly Renovated, Self-Contained & Separate Bespoke Owner’s Cottage

TOTNES, DEVON

OFFERS IN EXCESS OF £1,500,000 FREEHOLD REF: 4320

W! NE

PRICE: £55,000

NEWTON ABBOT, DEVON

• Iconic Building Housing Popular Café • Busy Central Location Amongst a Variety of Traders • Ground Floor Seating for 36, First Floor Function Room • Commercial Kitchen & Outside Seating for 6 • Operating Daytimes Only with Potential to Extend into Evenings

LEASEHOLD

REF: 4898