CLH Digital - Issue #221

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 221

Euros Final To Deliver £120 Million Boost For Nation’s Pubs www.CLHNews.co.uk

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Britain’s pubs and bars are set to benefit from huge increased sales this Sunday, as part of an almost billion-pound windfall from the tournament.

England playing in the final of the Euros is predicted to deliver a 50% increase in sales, according to leading trade body UKHospitality.

Reaching the final also means the entire hospitality sector is set to benefit from overall sales increases of £800m across the whole tournament.

Fans will be able to benefit from extended licensing hours in place this Sunday, with licensed premises able to serve until 1am.

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Kate Nicholls, Chief Executive of UKHospitality, said: “The Euros final this Sunday will be a momentous day for the country and our nation’s pubs and bars, which are set to see a sales boost of £120 million.

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UNRIVALLED ATMOSPHERE “Pubs will be packed to the rafters with fans cheering on the Three Lions and creating an unrivalled atmosphere, outside of being at the game in Berlin.

“With licensing hours already extended until 1am this Sunday, I hope fans will be able to take advantage to celebrate a historic victory for England.”

10 MILLION EXTRA PINTS Pubs with Landlords expected to pour 10 Million extra Pints as England seek to end 58 years of hurt, according to ther British Beer & Pub Association (BBPA)

(CONTINUED ON PAGE 3)

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CLH Digital

Editor's Viewpoint

Issue 221

Welcome to the latest issue of CLH Digital A HISTORIC MOMENT FOR ENGLAND AND A BOON FOR THE HOSPITALITY SECTOR EDITOR

Peter Adams

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

Congratulations to the England football team for reaching the final of the Euros! This marks the first time an England team has reached a final on foreign soil, a historic achievement that has filled the nation with pride and excitement.

TELEPHONE:

01202 552333 FAX: 01202 552666

It wasn't all plain sailing. Both the manager and the team faced rather vociferous criticism during the early stages of the tournament, and I admit, I was one of the critics.

www.CLHNews.co.uk @CLHNews

Yet, I am delighted to have been proved wrong. The team's display against the Netherlands, particularly in the first half, was excellent. Despite Spain being the clear favourites, we are in with a real chance to clinch the title.

The even better news? This tournament has provided a fantastic boost for pubs and the hospitality sector. Our lead story highlights how the Euros have boosted sales by an incredible £800 million, and it may even break £1 billion come Sunday! Phenomenal!

Sales and the wider public spirit have been lifted so much!

However, this is also an opportune moment to send a stark message to our new Chancellor, Rachel Reeves. It's time to take a hard look at our "rip-off" duty.

As pointed out by the BBPA, English fans will pay 12 times more on duty than those watching their team in Madrid, Barcelona, or Marbella. Additionally, fans watching in the UK will face a duty rate that is 12 times higher than what the 40,000 fans expected to make the trip to Berlin for the match will pay in Germany.

These are ludicrous, unsustainable, and unfair taxes that have no place in a modern society. Governments, in my view, are behaving like "Robber Barons" when it comes to the hospitality sector.

It shouldn't take a tournament like this, where we've reached the final, and the country is celebrating to highlight just how high our duty is.

Readers may remember that we at CLH NEWS wrote to Rishi Sunak when he was

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EDITOR Chancellor, pointing out the damaging effects of these taxes on the sector. We received a polite but firm reply, stating that there was no possibility of re-examining and reducing duty or VAT in hospitality. But now we have a new government and a Chancellor with considerable qualifications and experience in finance.

Here's hoping she sees just how high our taxes are compared to other countries.

Studies indicate that by reducing duty and/or VAT, the treasury will actually take more revenue in the long run.

Rant over. Here's to an England victory! I am predicting a 1-0 win without extra time!!

(You saw it here first.) Let's make history on Sunday!

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

Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

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 221

CLH Digital

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Euros Final To Deliver £120 Million Boost For Nation’s Pubs (Continued from front cover) As the countdown to Sunday's match begins, with England seeking to end their 58 year wait for a major international mens’ trophy, landlords expect to pull an extra 10 million pints from the pre-match build up to the final whistle amounting to an additional £48m in revenue just on beers.

Thousands of those pints, including gallons of alcohol-free beers, will flow during the late night licensing hours with pubs in England allowed to remain open until 1am for fans to celebrate - or drown their sorrows.

The late-night hours were proposed in the last days of the Conservative government and will be enacted unopposed in Parliament tomorrow by Home Secretary Yvette Cooper. Both Parties agreed the 1am extension should only be granted should England reach the semis and now of course the final.

This projected windfall comes despite the fact English fans are losing out when compared to their Spanish opponents and those watching the game in Germany.

The average pub in England served 329 pints of Draught Beer & Cider on Wednesday which generated an additional revenue of £708 vs an average Wednesday this year, and this is an additional 131 pints versus the same day in 2023.

Overall, Beer & Cider performance was up +66.2% driven by EVERY single category. The BIGGEST winner was WORLD LAGER which was up an impressive +96% and STOUT up +93.8% vs. the same day in 2024, Fruit Cider grew +90% and World 4% was up +81.3%, so all saw substantial increases. Core Lager, Craft, Apple Cider & Premium Lager all under indexed versus the phenomenal overall Draught Category performance, but nonetheless were still ahead of 2023.

As the average pub sold 329 pints yesterday, we can see from the heat map of sales that London produced the hottest sales +78% more than last year as the capital celebrated. All regions of England were up as the fans celebrated from the North to the South, with only the Midlands showing a slightly dampened enthusiasm.

TV ZONES

REDUCE BEER DUTY English fans will pay 12 times more on duty than those watching their team in Madrid, Barcelona or Marbella.

Furthermore, fans at home will be penalised with a duty rate than is 12 times higher what than the 40,000 fans expected to make the trip to Berlin for the match will pay in Germany.

The BBPA is calling for a reduction of beer duty from the new Labour government to support the sector.

Hailing the boost for England’s pubs, Emma McClarkin, Chief Executive of the British Beer And Pub Association, said: “On what promises to be a hugely exciting day for the country we expect an incredible 10 million extra pints to be poured in our pubs this Sunday to toast England’s Euros final. A huge £48 million in additional trade for pubs and breweries will be generated by fans across the nation.

“As with the semi-finals, pubs will be licensed to stay open until 1am on Sunday night, giving fans even more time to enjoy the game, support our pubs and hopefully celebrate football finally coming home.

"Fans have shown us resoundingly this tournament that there is no better place to watch our teams and soak up the atmosphere than the great British pub.

“This Sunday the BBPA urges everyone to get down their local, support our pubs and get behind the boys.

Come on England!”

SEMI-FINAL WIN

Wolverhampton-based pubs group Marston's has set up fan zones with large TVs at many of its pubs across the region.

Ed Hancock, operations director at Marston’s, said: "“The England result is massive, especially for everyone in hospitality."

Mr Hancock said the semi-final on Wednesday had been a busy night.

"Seeing fans celebrate in our pubs was epic – especially at our fan zones, the atmosphere was electric," he said.

“This has been a chance for the nation to unite in the heart of their communities: pubs. Our teams are counting down to Sunday and can’t wait to be an integral part of such a historic occasion.”

16 RESERVATIONS PER SECOND Fans who prefer a pub atmosphere have rushed to book seats at venues showing the game. In the moments after Ollie Watkins scored the winner on Wednesday evening, the number of reservations processed by the bookings website DesignMyNight soared to 16 a second, compared with the normal rate of 1.4.

Leighanne Bent, Senior Marketing Manager said: ‘The Euros is a key period for hospitality in 2024, even more so now because the weather has been so unpredictable this summer. We’re delighted to see events already sold out on the website with many at 90% capacity and we’re sure that by the time Sunday rolls around, many more will have booked out.

England’s victory over the Netherlands to reach the final set sales soaring by an incredible +66% compared to 2023 and an even more astonishing +82.7% compared to an average Wednesday in 2024!

Restaurants, rooftops and cocktail bars have been making the most of the opportunity compared to other years, which is an interesting change. There are more comprehensive packages and big screens than ever before, showing that it’s not just pubs who can benefit from the tournament’.

Ollie Watkins sent fans into absolute ecstasy as they drank an amazing 12.5m pints which is +56% higher than predicted by the BBPA.

TICKET PRICES SURGE

This equates to +66% compared to the same day in 2023 and an enormous +88% versus the average Wednesday this year! Pubs were helped last night by the extended opening hours giving them an additional 2 hours trading which allowed fans to carry on their celebrations later into the night and boost sales even further.

In terms of footfall in outlets, not surprisingly, this was also up with a strong uplift of +18.3% between 8pm and 11pm in outlets that were showing the game.

Fans watching the game in Berlin are facing a 2,456% hike in ticket prices to see the final.

The data, conducted by online casinos comparison service KingCasinoBonus, reveals a steep price surge, with the cheapest seats now hovering around £1,650, and prime seats reaching a massive £16,580.

"Fan First" tickets, originally priced at a reasonable £80, are now being resold for a minimum of £2,045, and a staggering maximum of £4,422. This means fans hoping to witness England’s historic victory can pay up to 5,427% extra.

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CLH Digital

Issue 221

6 Ways The Labour Government Could Impact The Hospitality Industry The hubbub over the 2024 General Election is finally over, but the speculation around what the result will mean for the UK is far from.

With the hospitality industry arguably still recovering in places from the lasting impact of pandemic closures, many will be eager to see what the new Labour government has in store. Looking back at decisions and policies from previous Labour cabinets, Sam Shearman, founder of Inventive Productions and immersive cocktail bar Alcotraz (www.alcotraz.co.uk) predicts six ways policies could have an impact on hospitality.

1. INCREASED PUBLIC INVESTMENT Labour's historical emphasis on public spending may result in a boost in funds for tourism and hospitality ventures, which in turn has potential to spark grants or subsidies. These could help upgrade facilities, boost tourist spots, and enhance the public infrastructure required to support these areas. As a result hotels, eateries, bars, and event hosts stand to gain from such moves.

2. WORKER SUPPORT Should a focus on worker support and rights be a priority for the new Labour government, there’s a chance this could result in a bump in the minimum wage, along with enhancing job conditions and improving job security for those working in the hospitality industry. While this may increase running costs for businesses, we

could see a more motivated and stable workforce, potentially improving the overall quality of service.

3. REGULATION AND COMPLIANCE Labour governments tend to enforce tougher rules on companies, which may cover environmental norms, workplace safety, and employee rights. Hospitality firms will have to adjust quickly, preparing for the possibility of a rise in costs. However these changes also come with the potential to create a safer and more eco-friendly sector.

4. ECONOMIC POLICIES Changes in taxation and economic policies could affect consumer spending power in a positive way. If Labour implements policies that boost disposable income for lower and middle-income families, it might increase domestic tourism and spending in the hospitality sector. On the other hand for businesses, higher taxes could impact profit margins.

5. SUSTAINABILITY A focus on implementing environmental policies could drive the hospitality industry to adopt greener practices. This could include incentives for energy-efficient upgrades, waste reduction programs, and sustainable sourcing, and while it would be a learning curve for businesses, these credentials are likely to boost their appeal to increasingly eco-conscious consumers.

6. HEALTH In the wake of the COVID-19 pandemic, Labour's emphasis on public health could lead to more stringent hygiene and safety standards in hospitality venues. This could reassure customers and encourage a return to dining out and travelling, though it may also require significant investment from businesses to ensure they comply.

Signups Open For Prestigious National Cocktail Competition The UK’s largest bartenders organisation is hosting the search for the nation’s top cocktail maker in the return of the famed National Cocktail Competition, of which there have been more than 30 competitions since the Guild started 90 years ago.

Bartenders and mixologists from venues across the UK will compete in a high-stakes competition that tests their skills and creativity, with the winner progressing to take on the world’s best at the IBA World Cocktail Competition finals in Madeira this October.

Hosted by the UK Bartenders’ Guild, the UK’s largest bartender trade organisation, the theme of this year’s competition is to celebrate the 90th anniversary.

Applications for entry to the competition close on 12 August, with the National Cocktail Competition finals being held in London on 9th September.

Once a winner of the UK competition has been crowned, they will then take on the world’s best at the IBA World Cocktail Competition on 31st October 2024, with the finals being held in Madeira.

Claudia Carrozzi, President of the UK Bartenders’ Guild said: “The UK has some of the most creative and skillful bartenders in the world.

Innovation and talent are ingrained in our national bartending culture, and it’s always a thrill to see what the country’s best can bring when they’re put to the test.

Entrants should be inspired by the UKBG heritage, founders, and its current era. Incorporating elements that reflect the organization’s rich history as an IBA Founder Member. They should craft a unique cocktail that tells a story, celebrates the past, and embraces the present.

“Competitions like the NCC and WCC are vital to the continual development of our industry. The levels of professionalism and experience are a great showcase to both the UK, and the rest of the world, of the opportunities available for bartenders and mixologists, and help to promote the wider hospitality industry as well.

Each entrant will need to demonstrate both their technical skills and their creative vision, using a mix of spirits and bases to develop a unique set of cocktails that balance flavour, aesthetics and style to impress the judges.

“Our competitors always bring such an exceptional level of skill and talent that makes it a true joy to witness them at work. We’re really excited to see who becomes our next breakout star of the UK’s mixology industry and to see them take on the best the world has to offer when they compete at the IBA World Finals in October.

The UK winner will then go on to represent the country at the IBA World Cocktail Competition (WCC) in Madeira, Portugal this October, where they will take on bartenders from across the globe to prove that they have what it takes to be named the world’s best bartender.

At the World Cocktail Competition the UK winner will be asked to focus their creations on this year’s theme of Asian Fusion.

Signups for this year’s National Cocktail Competition are now open, and you can apply to enter here.

The competition also comes as the UKBG celebrates its 90th anniversary, with celebrations planned to include the National Cocktail Competition and other activities across the year.

“Over the past century, the UK Bartenders’ Guild has been a constant advocate for bartenders and hospitality staff across the country” Claudia continued. “Competitions like the NCC are just one of the ways that we continually look to elevate the profile of the industry and we’re thrilled to be kicking off our 90th anniversary with such a prestigious event.”

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Planning Reform Desperately Needed For A System In Freefall Issue 221

Chancellor Rachel Reeves has promised to take immediate action to fix the foundations of the economy, rebuild Britain and make every part of the country better off.

In her first speech as Chancellor, Rachel Reeves pledged to leaders of some of the UK’s pioneering industries to build growth on strong and secure foundations built on stability, investment and reform, and forged through a new partnership with the private sector.

Addressing the difficult economic inheritance this government faces, she committed to taking immediate action to drive sustained economic growth, the only route to improving the prosperity of our country and the living standards of working people.

Setting out her first steps to deliver on the government’s commitments in its manifesto that every action it takes will be based on sound money and economy stability, the Chancellor promised a new economic model that will grow the economy and keep taxes, inflation and mortgages as low as possible.

The Chancellor said had the UK economy grown at the average rate of OECD economies over the fourteen years from 2010, it would be £143.3 billion larger – worth £5,053 for every household in the country. This could have brought in an additional £58 billion in tax revenues in the last year alone to sustain our public services.

CLH Digital

The current planning regime, the chancellor said acts as a major brake on economic growth which is why the government will make the changes the country needs to forge ahead with new roads, railways, reservoirs, and other nationally significant infrastructure.

UKHospitality has continued to call for a faster, streamlined approach to planning, to drive business expansion and growth.

Responding to the Chancellor’s speech this morning, Kate Nicholls, Chief Executive of UKHospitality, said: “It was encouraging to hear from the Chancellor that the government intends to put growth at the centre of the planning system.

“Planning approvals are in freefall, with the level of applications decided within statutory time limits falling every year since 2013.

“Too many hospitality businesses with ambitions to expand and grow are held back and frustrated by the current system.

“Planning reform is desperately needed, to unlock business ambitions and develop local infrastructure. The two go hand-in-hand, with many hospitality businesses often finding recruitment challenging due to the lack of housing available, particularly in rural areas.

“Putting growth as a central aim of the planning system can allow hospitality businesses to create new jobs, drive economic growth and contribute to the regeneration and renewal of our towns and cities.”

Wyboston Lakes Resort Wins Silver For Sustainability In Conference & Events Awards Weyboston Lakes Resort has again been recognised among the most sustainable venues in the country.

commitment of all our team to our mantra of ‘More Sustainable, No Apology’.

We’re thrilled by this result.”

The award-winning Bedfordshire conference, training and leisure resort has won Silver in the Sustainability category for Venues at the highly coveted Conference & Events Awards.

The resort’s commitment to sustainability has been independently accredited by earning gold awards from the Green Tourism Awards and the IACC, and EcoSmart Platinum Venue Award from Greengage Solutions. All electric energy on-site now comes from renewable resources, reducing the resort’s carbon footprint by 65 percent and a total of 3065 solar panels are currently being installed across the site.

Chief Commercial Officer Richard Smith said: “It is a tremendous achievement to win such a prestigious award and well-deserved recognition for the continuing

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Drinks Sales Up 6% After England Move Through the Euros Issue 221

Interest in the Euro 2024 football tournament and decent weather has delivered a second consecutive week of inflation-beating growth in On Premise drinks sales.

CGA by NIQ’s Daily Drinks Tracker shows average sales in managed venues in the seven days to last Saturday (29 June) were 6% ahead of the same period in 2023. It comes after 9% growth in the previous seven days and continues a revival in trading after a weak May and early June.

Sales peaked with England’s final group stage game at the Euros on Tuesday (25 June), with a stellar 71% upswing from the same day in 2023. There was growth of between 7% and 8% on Sunday, Monday and Wednesday (23, 24 and 26 June), as overdue sunshine in many parts of the country brought people out to drink in pub gardens and terraces.

However, trading was negative on Thursday, Friday and Saturday—a reminder that many consumers are still watching their spending and sav-

CLH Digital

ing their visits for warmer weather and big occasions like the Euros.

As is usually the case during big football tournaments, LAD categories fared best over the course of the week, with beer (up 11%) and cider (up 18%) in double-digit growth. Soft drinks were up 1%, but spirits and wine were both in the red at -6% and -1% respectively.

“England’s progress to the knock-out stages of the Euros has been a huge relief to pubs and bars screening games and LAD suppliers, especially after Scotland’s exit,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “ Alongside decent weather it means sales are making up some of the ground that was lost during a weak Spring. With cautious signs that some consumers are starting to loosen their spending as their bills ease, we can be optimistic that growth in the second half of 2024 will be stronger than the first.”

Top Chefs Honoured at House of Lords on Election Day As the country went to the polls on 4th July, 120 of the country’s leading Indian and Asian chefs and restaurateurs were honoured at a special ceremony at the House of Lords.

The prestigious event was hosted by Lord Kamall on behalf of the Asian Catering Federation [ACF] and presented by BBC news anchor Samantha Simmonds. The event awarded winners of the Asian & Oriental Chef Awards, which were determined at a live cook-off competition.

There were also presentations to owners of the new Top 100 Asian restaurants.

“Announcing the Top 100 allows us to recognise more of the better venues in the UK,” explained George Shaw, Director of Communications at the Federation,

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adding, “Not all restaurant goers want, or can afford to eat in, fine dining establishments, very often – if at all.

“This listing allows customers to also find very good local restaurants.”

The occasion also served as a launch platform for the 8th Asian Restaurant Awards – open to entries from all categories of Asian establishment nationwide, being held in Manchester on 27th August – and the 14th Asian Curry Awards in London on 17th November.

ACF Chairman Yawar Khan urged spice lovers to nominate their favourites saying, “These awards help attract young talent to the sector, motivate owners to achieve ever higher standards and provide a massive boost to business to winners.

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CLH Digital

Issue 221

TV Chef Reveals Own Experience Of Modern Slavery After appearing on Iran’s version of MasterChef, Armin Taghipour became an in-demand chef, landing TV cooking slots and culinary brand deals. However, when he moved to the UK to take up a Head Chef role, his dream career became a nightmare. Armin was exploited and controlled by his new employer, and became a victim of modern slavery.

Armin has now partnered with UK modern slavery charity Causeway, to produce a film sharing his story and highlighting that modern slavery can happen to anybody.

It is estimated that over 50 million people around the world are currently trapped in modern slavery, with more than 100,000 of those in the UK. Projections put modern slavery at costing the UK £33 billion per year.

“I had these thoughts that she is going to call again and I couldn’t sleep at all. She’d tell me that I’m nothing. Whenever I did sleep, I would have really bad dreams. I started getting lots of fears and anxieties. It was like a mental pain for me, like I was losing my personality.”

Armin’s skilled worker visa had been arranged by his employer and was linked to the job. Whenever Armin did try to speak up for better treatment, his employer threatened to have him deported.

“I didn’t know anything about this country or the law, and my employer took advantage of that. She was always like ‘If you don’t do this, if you don’t do that, I’m going to send you back to your country’.”

In his home country of Iran, Armin, 32, was a highly successful chef working at some of the country’s top restaurants. He rose to national fame when he appeared on reality TV series Dastpokht, known as Iran’s version of MasterChef.

After a number of months, Armin saw that it wasn’t just him who was being exploited by his employer. Other colleagues who had been brought over from other countries to work at the hotel were also experiencing the same. It is when Armin began discussing this with a colleague in a similar situation, that they both decided they had to do something to escape the situation.

With TV fame came brand deals and TV cooking slots, and soon Armin was receiving a flurry of offers and opportunities. One of the offers which came his way was to become a Head Chef at an independent hotel in the UK.

“I thought this isn’t a life. I tried to call everywhere I could to get help. I tried called my GP, lawyers I found on the internet and Citizens Advice.”

With an interest in travelling and working abroad, and ambitions to further his culinary career and build on his TV fame in Europe, Armin accepted the position. Arrangements began to be made for his move over to the UK. However, on arrival in the UK, Armin’s dreams took a dark turn, and his new role in the UK became a nightmare. Armin found himself being exploited, bullied and emotionally abused by his new employer, the hotel owner.

Armin has now joined forces with the charity Causeway to share his story and raise awareness of modern slavery happening right now in the UK. Causeway are one of the UK’s largest providers of modern slavery support, and currently work with over 2,000 modern slavery survivors each year.

“I was made to work from 7am until 10pm, 7 days a week. She paid me for my first two weeks in the job, but then she wouldn’t pay me. When I asked for my wages, she said she would pay me soon, but she never did. I had no money to live on, and she knew this.”, said Armin.

In a situation which Causeway say is very common, Armin’s employer also provided him with his accommodation and food. This put Armin in a particularly vulnerable position, with his job, accommodation and food all be reliant on his employer.

“She wouldn’t let me eat well in the kitchen. My accommodation was so bad and was so cold. I didn’t know what to do. I had nowhere else to go.”

Even when Armin was able to go back to his accommodation to sleep, his employer would be calling him throughout the night. She would shout at him, telling him he should be preparing for his next day of work.

This eventually led to Armin developing severe mental health problems.

Citizens Advice advised Armin to make a complaint to the police. From there he was referred into the government’s National Referral Mechanism, who referred him on for modern slavery support.

“They said they would provide a safe house for me and that I could go and stay there and wait for the next decision which they would make for me.”

After receiving modern slavery support for a year, Armin has recently been in a position to move out of his safehouse to live independently in the community. He has also received a new skilled working visa which isn’t linked to his former employer, and is now determined to find safe employment and rebuild his dreams and career.”

“I think people are going to be really shocked what happened to me. It could happen to anybody.”, said Armin.

Armin has recently taken part in a series of courses which Causeway provide for modern slavery survivors.

Armin is telling his story as part of Causeway’s Survivors: Life Beyond Exploitation campaign. The campaign aims to educate the public about modern slavery, challenge stereotypes, and show the real people behind the statistics.

Ben Greaves, Causeway’s Head of Anti-Slavery Services, said: “We are very grateful to Armin for bravely sharing his own experience of modern slavery for our Survivors: Life Beyond Exploitation campaign. Modern slavery does not discriminate, it can take many forms, and is happening in towns and cities across the UK. Armin’s story demonstrates that anybody can be affected, and that modern slavery and exploitation can often begin with gradual, subtle steps.”

To learn more about modern slavery and watch Armin’s film, please visit www.wearecauseway.org.uk or follow @CausewayCharity on social media

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

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A (Penalty) Shot in the Arm for the UK On Trade It was certainly a real nail biter in the final minutes of England’s quarter final game against Switzerland on Saturday 6th July 2024.

Overall, footfall grew an impressive +4.7% for the whole week but Saturday was the key day with growth of +6.8% vs. 2023.

Ending up in an all-important penalty shoot-out after extra time had been exhausted, England’s ultimate success brought genuine elation to the country and to the On Trade in particular, as sales of Draught Beer and Cider soared an amazing +37.5% vs. the same Saturday in 2023 and an impressive +30% compared to an average Saturday so far in 2024.

All locations benefitted from an increase in footfall, driven by Suburban outlets where footfall grew a whopping +9.7% on Saturday.

City Centres also benefitted +5.8% and LinkedIn was flooded with posts from operators sharing videos and images of packed pubs. Rural areas also saw a rise as fans came out to watch England in their droves.

England fans sank an incredible 18.6 million pints as they watch England vs. Switzerland in packed pubs around the country – an additional 7.2m pints vs. the last round game against Slovakia.

Overall, dwell time grew +9.8% on Saturday, driven by Suburban locations up +15.7% and Rural Outlets up +13.1% as average overall dwell time grew to 140 minutes per occasion. City Centres benefitted the least BUT still saw a +4.1% increase in dwell time per occasion.

The average pub served 491 pints of draught beer and cider generating an extra revenue of £636 per pub and an extra 134 pints served compared to 2023, with every single draught category growing vs.

2023.

The biggest winner by far was Stout which was up by an astonishing +84%, whilst Fruit Cider followed closely behind with an uplift of +58.3%, World Lager up +44.4% and World 4% up +43.8% – all big increases.

Although Core Lager, Craft and Apple Cider under indexed versus the phenomenal overall draught category performance, they were still ahead of 2023.

All eyes now turn to Wednesday evening at 8pm for the semifinals where England take on the Netherlands.

Alison Jordan, CEO of Oxford Partnership, comments: “What a result – for the team and the On Trade! Our data has shown us time and time again the huge uplift in sales the further the home team goes, so we are incredibly hopeful this England team can take it all the way to the final – what a boost that would be to the On Trade!”

Hoteliers’ Football Competition Is A Result For Bristol Charity Hoteliers in Bristol achieved their goal of raising hundreds of pounds for a Bristol-based charity after pitching their football skills against each other in a five-a-side competition.

“This was a fantastic opportunity for hoteliers to come together for some friendly competition and to showcase the wonderful camaraderie that we enjoy within our industry.

A total of 16 teams, all from businesses which are members of the Bristol Hoteliers Association (BHA), took part in the second annual event.

“We’re so pleased to have been able to raise funds for a local charity which provides vital support to patients, their families, friends and carers affected by brain tumour diagnoses.”

They netted a total of £1,460 for Brain Tumour Support, which is based in Thornbury and which is the BHA’s chosen charity for this year.

The football competition was just the latest in a number of events organised by the BHA to support the charity.

The event took place at Lockleaze Leisure Centre and was won by the team from De Vere Tortworth Court.

A raffle took place at the annual Night of the Stars awards event in March, and in April a team of emerging leaders from De Vere Tortworth Court organised a Grand Dinner Charity Ball.

Raphael Herzog, Chair of BHA, said: “We’re thrilled to have brought back the annual Bristol Hoteliers’ five-a-side charity games.

Brain Tumour Support was founded in 2003 by Tina Mitchell Skinner after her husband Paul passed away after a brave battle against a brain tumour.

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How Can Hotels Help The Water Crisis?

By Kevin Wright, head of the behavioural science practice at Showerkap (www.showerkap.co.uk) Global water shortages impact all of us, and the hotel industry is no exception. It’s becoming increasingly common for tourist hotspots to restrict visitors or place restrictions on local businesses to help mitigate water scarcity caused by drought, heatwaves and population demands – just last month, Sicily announced that it was turning tourists away for this very reason.

Water scarcity affects over 40 per cent of the world's population, with a quarter of people globally facing very high levels of water stress. And with temperatures rising and weather patterns becoming harder to predict, ‘Day Zero’ – the day when the taps run dry – is already here for many tourist destinations, impacting both the local communities and the hotels operating within them.

A CRITICAL RESOURCE UNDER PRESSURE Reliable access to water is absolutely critical to daily hotel operations – from swimming pools to guest bathrooms and laundry facilities. Put simply – water stress puts hotels’ livelihoods at risk. At the same time, this reliance on water means that hotels are a significant contributor to water scarcity. For example, a hotel room typically uses around 1,500 litres of water every day – around 8 times more water than some local populations.

This overuse of water has led to a pushback from many local communities, who are increasingly aware of, and understandably intolerant of, the inequities between locals and tourists when it comes to the use of this valuable resource. As a result, hotels are facing mounting pressure to introduce more sustainable management practices and reduce water use.

This pressure is also coming from more environmentally-motivated travellers. Known as the ‘eco-traveller’, these tourists are increasingly aware of their own impact on the environment, and are more likely to seek out hotels that are investing in water conservation strategies.

THE HOTELS LEADING THE WAY While widespread bed linen reuse programmes are a step in the right direction, small scale, piecemeal measures are no longer enough when it comes to tackling the water crisis.

Encouragingly, growing numbers of businesses are recognising their responsibility and bringing in more impactful measures to reduce their impact on local communities and contribute to more sustainable water

management.

For example, some hotels are adopting water-saving technologies, such as fitting guest bathrooms with lowflow showerheads and faucet aerators, to reduce water consumption. Some forward-thinking establishments are going beyond simple fixes by implementing comprehensive water management systems that offer a holistic approach to water conservation, and open up access to real-time monitoring and analysis. These tools allow hotels to precisely track consumption, assess associated costs, and even measure related CO2 emissions.

ENGAGING GUESTS IN CONSERVATION EFFORTS The reality is that every hotel is still at the whim of its guests. If less eco-minded travellers continue in their habits of taking longer showers while on holiday, having multiple baths or showers a day, or even leaving showers running while they do other things, there is a limit to the impact that hotel-led water conservation practices will have.

Hotels therefore also need to involve their customers to enable them to reach their goals. Behaviour change is an important strategy here; rather than resorting to coercion, behaviour change approaches aim to make the desired behaviour – in this case, water conservation – easier, more attractive, and more socially acceptable. These techniques nudge individuals towards more sustainable choices while maintaining their freedom of choice.

Behaviour change methods might include informing guests about the water-saving habits of other visitors so that they can compare with their own, or by getting guests to pledge to reduce their water usage. Hotels can also incentivise guests by introducing rewards for meeting water targets.

Chepu Adventures Ecolodge, based in Chile, is one hotel that has used behaviour change techniques to great effect. The ecolodge’s busiest season coincides with the region’s driest weather, so water conservation is a business imperative as well as an environmental concern. Alongside measures such as rainwater collection, Chepu has installed devices in guest rooms that show the room’s water and energy consumption, increasing guests’ awareness and encouraging them to positively adapt their behaviours. This has been shown to significantly contribute to the lodge’s broader water conservation efforts.

RETHINKING OUR RELATIONSHIP WITH WATER As the backlash against the tourism industry gathers steam, water stewardship has gone from being a niceto-have to an operational must. Hotels that prioritise water conservation will reduce costs, mitigate risks, and meet the expectations of eco-conscious guests, while contributing to the preservation of this precious resource.

As environmental pressures intensify, it’s increasingly clear that the value of water far exceeds its cost.

Hotels around the world, especially those in areas of high water stress, have a responsibility to move towards more sustainable water practices. The hospitality industry is uniquely positioned to drive meaningful change in water conservation practices, protecting local communities and driving sustainable tourism.

Bohem Brewery Opens Second London Bar London’s Bohem Brewery has opened its second venue after taking on the lease of the Nicholas Nickleby pub in Finsbury Park.

to the impact of the lockdown and the ongoing challenges facing the hospitality sector.

The pub has reopened after an extensive refurbishment, serving a range of beers brewed in authentic Czech style at the Bohem Brewery in Tottenham.

“It was also important that we found the right venue, and we’re delighted to be up and running at the Nicholas Nickleby. We haven’t set out to recreate a Czech style beer hall. We’re a London brewer and we’re running a proper London pub, but with a Czech twist in terms of our Czech beer dispense system, which is unique to London.

The Nicholas Nickleby joins the original Bohem Brewery Tap Room in Bowes Park as a brewery-owned and managed venue, with trained bar staff pouring and serving beer in the authentic Czech style.

Bohem director and co-founder Petr Scokek said: “Our original Tap Room is a very popular local venue, but it’s small. The plan was always to expand, but it’s taken far longer than we hoped due

“We think locals will welcome the reopening of the Nicholas Nickleby, while we’re also giving the London craft beer community increased opportunity to enjoy our beers, authentically brewed, stored and served in the Czech style.”

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.

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‘Morning After’ Drink Drive Warning to Football Fans With pubs across England and Wales staying open until 1am on Wednesday night, football fans are being warned not to drive on Thursday morning if they’ve been celebrating a win (or drowning their sorrows).

Data shows that drinks sales in licensed premises were up 6% during the week to 29 June, following a 9% surge the previous week.

Sales peaked during England’s last group stage game on 25 June, with 71% more alcohol drunk compared with the same day in 2023.

concentration and co-ordination – increasing the likelihood of an accident”.

In a poll conducted by AlcoSense, over a third of us (36%) think our ability to drive is only impaired if we are actually over the legal drink drive limit.

But you are 13 times more likely to be involved in a fatal crash at the English limit, research shows.

Consumption is expected to be even higher on semi-final day, with ‘session’ drinks such as beer and cider showing the highest growth.

Even with 10mg per 100mL of alcohol in your blood (one eighth of the limit in England and Wales) it is 37% more likely than when completely sober.

“If you drink four pints of average strength beer (4% ABV) up until closing time, you won’t be clear of alcohol until about 11am,” warns Hunter Abbott, MD of personal breathalyser firm AlcoSense.

Government figures show that during 2021, there were 740 reported drink-drive collisions during the ‘morning after’ period of 5am to 1pm.

This represents 16% of all drink drive collisions that year.

“For stronger beers, it takes even longer.

“Just a small amount of alcohol in your system slows your reaction time, inhibits judgement and reduces both

“Please don’t drive your kids to school or commute to work on Thursday morning if you’ve consumed alcohol watching the game, or use a personal breathalyser to check you’re clear,” adds Hunter Abbott.

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

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CLH Digital

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What Wine Sommeliers Suggest for Outdoor Barbecues Wine consultant Sylvia Ba is a vinicultural expert with the "VinoVoss" AI Sommelier wine search engine and recommendation system developed by BetterAI. vegetables.

Summertime is about many things: outdoor activities, music festivals, sports, holidays, celebrations, and gatherings. For foodies, summer signals the start of barbecue season.

ALL-ROUNDER BARBECUE WINES If you’re concerned about going to extremes between bold reds and refreshing whites, don’t worry. There are versatile barbecue wines for your summer gatherings. Barbecue covers a range of foods from vegetables to mushrooms, from fish to meat skewers, so it’s ideal to have a master solution.

It's nothing fancy, just friends and family gathering in the backyard or on the rooftop, sharing delicious food and memorable moments. Like any good gathering, a barbecue isn't complete without the perfect drinks.

While cold beer is a common choice, wine lovers may ask: what's the best wine for a summer barbecue?

LIGHT-BODIED, CHILLABLE REDS

WHAT SOMMELIERS WOULD RECOMMEND

If bold reds feel too heavy, light-bodied red wines are perfect summer reds. Wines like Gamay, certain Pinot Noirs, Loire Valley Cabernet Franc, Frappato, Schiava, and many carbonic or semi-carbonic maceration reds are excellent choices.

Whether you are hosting a barbecue party or attending one but wonder what wine to serve or bring, both traditional human sommeliers and innovative AI sommeliers like VinoVoss, generally recommend bold reds for barbecue. Grenache, Syrah, and GSM (Grenache, Syrah, Mourvedre blends) are at the top of the list for pairing with barbecue foods. The rich flavors of charred meat, combined with spices, harmonize beautifully with fruity, round red wines that have spicy, smoky, or oaky notes.

Zinfandel and Primitivo pair wonderfully with caramelized foods, while other bold reds like Malbec, oaked Tempranillo, or a Bordeaux blend are also popular choices.

SUMMER WINE AND BARBECUE: AN UNLIKELY PAIR? From a food and wine pairing perspective, bold reds are indeed suitable for barbecue. However, bold reds can taste heavy and often have high alcohol content, which might not be the best fit for hot summer days. This is why many people opt for cold beer instead.

In summer, we crave refreshing white wines to cool us down, but does that mean summer wines and barbecue are incompatible? The answer is no. There are plenty of summer wines that pair perfectly with barbecue.

Pork-based barbecue favorites like sausages and short ribs, seasoned with flavorful spices, not only pair well with red wines like Grenache, Syrah, or Zinfandel but also shine with high-acidity white wines like Riesling and Grüner Veltliner. The acidity cuts through the grease and adds freshness.

Riesling is known to complement savory sauces, while Grüner Veltliner, with its herbaceous, white pepper notes, is perfect for sausages. In their home countries, Riesling and Grüner Veltliner are preferred wines for pork-based German and Austrian cuisine. Additionally, these high-acidity white wines, by nature, pair well with

They have enough body to pair with meat but the fruit-forward character makes them food-friendly, so they won’t overpower vegetables or grilled fish. Most importantly, they are best enjoyed slightly chilled, bringing freshness to a hot summer afternoon.

ORANGE WINE Some say orange wine is a white wine that tastes like red. It combines the vibrant acidity and refreshing character of white wines with the depth and structure of red. Orange wine is an all-rounder for food pairing, matching perfectly with well-seasoned, spicy foods, grilled asparagus, or sausages.

PET NAT For some, bubbles and barbecue are the ultimate pairing. Champagne and other traditional method sparkling wines are good choices, but Pet Nat (pétillant naturel) is even better. Its refreshing acidity and bubbles enhance the summer vibe, and its yeasty flavors and slight residual sugar add body, making it suitable for a variety of foods and barbecue seasonings.

Plus, Pet Nat is ideal for casual, fun moments with friends. It’s an approachable wine to enjoy without giving it too much thought.

Are you ready to spice up your summer barbecues with the perfect wines? Share good moments, delicious food, laughter, and exceptional wines with your loved ones!

Proper Pubs Partners With Life-Saving Defibrillator Charity Proper Pubs has partnered with Warwickshire-based defibrillator charity, OurJay, which aims to raise awareness of the importance of having 24/7 publicly accessible defibrillators.

Over the last few months, OurJay has generously donated four lifesaving defibrillators to four Proper Pubs. The sites benefitting include The Ashby Tavern in Hinckley, The Hare & Hounds in Nuneaton, The Sovereign in Coventry and The Coach & Horses in West Bromwich.

Each of these Proper Pubs will be running a series of events with the goal of raising a total of £6,000 to give back to the Midlands’ based foundation.

Mark Brooke, Managing Director at Proper Pubs, commented: “We are absolutely blown away by the incredible donation of four defibrillators across our estate and on behalf of myself, and the whole team at Proper Pubs, I’d like to thank everyone at OurJay for their incredible hard work and generosity. In return, we look forward to focusing our efforts on fundraising for OurJay to ensure they can continue the fantastic work they do that will no doubt benefit communities across the UK for years to come.”

Founded in 2022, OurJay was set up by Naomi Rees-Issitt following the tragic and sudden death of her 18-year-old

son, Jamie, due to an unexpected cardiac arrest.

OurJay is committed to raising awareness of the importance of having 24/7 publicly accessible automated external defibrillators (AEDs) and since its inception has installed 179 across its hometown, Rugby. As part of its work it also provides crucial education and training to the general public on CPR and AED use, as well as fundraising to install defibrillators across Rugby, Warwickshire and further afield.

Naomi Rees-Issitt, Jamie’s Mum and Founder of OurJay, said: “OurJay Foundation is very proud to have been able to support Proper Pubs in providing accessible defibrillators and bleed control kits to communities across the Midlands and we look forward to continuing our work with the team.

We’re delighted that our Jamie's legacy can live on through our partnership with Admiral Taverns and that community pubs and their customers can play such an important role in ensuring this lifesaving equipment is readily available across as many pubs as possible.

As always, whilst we hope there is never a need for it, we are relieved in the knowledge that should the worst situation ever require this emergency equipment, we have been able to facilitate vital access.”

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

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Issue 221

Favouritetable Survey Shows 75% Of UK Restaurateurs Struggling With Mental Health Restaurant software management and booking business, Favouritetable, has revealed alarming rates of mental health concern among restaurateurs following the outcome of its latest ‘Big Question’ hospitality sector initiative.

The survey, conducted over a three-month period, uncovered startling insights into the mental wellbeing of restaurant owners, managers and staff, with over 75% of respondents saying ‘yes,’ their mental health was suffering at the present time.

REASONS FOR THEIR MENTAL HEALTH STRUGGLES GIVEN BY A VARIOUS SURVEY, INCLUDE: “It’s draining – long hours and the cost-of-living crisis” “Part-time workers usually have a second job, still in full-time education, or a family to look after, while full-time professionals are hit by very tight budgets” “Working 50-60+ hours a week leaves very little time to spend with friends and family… I had to host a few weddings with my newborn child strapped to me and the only recognition I got was a pat on the back” “The ease with which drink is available to staff can add to the problem. Particularly in the night-time economy the situation is much worse.”

Founder Jaipal Yadav said: “In an industry renowned for its demanding hours, high-pressure environments and fierce competition, our findings paint a concerning picture of the toll being taken on the mental health of those at the helm of restaurants across the UK. “Respondents cited a range of factors contributing to their struggles, including financial pressures, staff management issues, and the relentless pace of the industry.

“Running a restaurant is not just about serving food; it's about managing a complex business in an incredibly

competitive landscape,” Jaipal adds.

“Our survey has highlighted the profound impact that the demands of the hospitality sector can have on the mental health and wellbeing of restaurateurs.

“I believe this is a wake-up call for the industry and for policymakers to take action and provide support to those who are struggling."

The survey results come at a critical time for the UK hospitality sector, which has faced unprecedented challenges in recent years, including the COVID-19 pandemic and Brexit-related uncertainties.

With many businesses operating on thin margins and facing ongoing operational challenges, the mental health and wellbeing of those working in the industry have become increasingly precarious.

Favouritetable is now calling on the UK Government to prioritise the mental health of restaurant workers and implement measures to provide support and resources to those in need.

This includes: increased access to mental health services, financial assistance for struggling businesses, and initiatives to promote work-life balance and wellbeing within the industry.

In addition to calling for government action, Favouritetable is also offering practical support to its clients and the wider restaurant community.

The company is also in the process of compiling a list of top tips for maintaining mental health and wellbeing in the demanding environment of the hospitality sector. This will include strategies for managing stress, prioritising self-care, and seeking help when needed.

“We hope that by raising awareness of the mental health challenges facing the industry and providing practical support, we can make a meaningful difference in the lives of restaurant owners and managers.”

New PM Keir Starmer Addresses Hot Industry Topics with Global Brands Ltd Independent drinks company, Global Brands Ltd, welcomed the new Prime Minister, Sir Keir Starmer, to its Clay Cross distribution centre just before the General Election, providing the £82m turnover firm the chance to question the Labour leader on several key issues affecting UK businesses and the wider drinks industry.

One of the critical issues discussed was how the hospitality sector’s challenges disproportionate VAT and Duty rates, compared to other European countries.

In response to questioning, Sir Keir Starmer emphasised the need to look at business rates on the high street, suggesting planned reductions to support businesses and making high streets safer to encourage public patronage.

Steve Perez, Founder and Chairman of Global Brands, commented on the significance of the visit: “It was great to welcome Sir Keir Starmer, to highlight the success of British businesses and be able to raise our concerns directly. This open dialogue is essential for ensuring that the needs of businesses like ours are understood and addressed.”

The Q&A with Sir Keir Starmer proved a crucial moment to discuss the challenges and opportunities facing millions of voters as they take to the polls today.

Steve continued: “We extend our thanks to Keir Starmer and his team for their visit and the engaging discussions. This interaction underscores the importance of continuous dialogue between business leaders and policymakers – we welcome future policymakers from either leading political party, to visit us in Chesterfield and discuss these issues in more detail.”

Global Brands was recently honoured with the King’s Award for Enterprise: International Trade – considered the most prestigious award for UK businesses. As one of just 252 UK organisations recognised this year, the award follows impressive growth, with export sales up by 105% and turnover increasing by 54% year-over-year.

For more information about Global Brands and its work in the hospitality sector, visit https://globalbrands.co.uk/about/

Pub and Bar Insolvencies Jump 30% In Past Year The number of insolvencies of pub and bar companies has jumped 30% in the past year, from 602 insolvencies in 2022/2023 to 784 insolvencies in 2023/24 (year end April 30), says UHY Hacker Young, the national accountancy group.

Pub and bar insolvencies continued to rise over the last year with fewer and fewer people willing or able to pay an average of £4.75 across the UK for a pint, with prices even steeper in city centres. The cost-of-living crisis continues to limit how much people are willing to spend on ‘nonessential’ products, like alcohol.

Peter Kubik, Partner at UHY Hacker Young says: “With money tight for many households, current alcohol prices means more people are choosing to drink at home instead of going out. The pub and bar industry has struggled for a long time but the last two years have been particularly dif-

ficult.”

Footfall for pubs is also being affected by the rising number of nondrinkers in the UK, with 26% of people aged 16-24 now teetotal. This sharply impacts the number of alcoholic drinks sold.

“The young in particular are drifting away from drinking after work or at the weekends, impacting pubs and bars. The demographic trends for pubs and bars in the long term are very concerning.”

Peter Kubik adds: “The new government will have to overhaul the current rate system in order to help the high street.”

“After a year of rising insolvencies, pubs and bars are hoping that the boost of the Euros will mean a stronger summer of trading. That’s only likely to be transitory, however.”

The ‘Karaoke Room Effect’: 18

CLH Digital

Issue 221

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.”

The Queens Head In Troutbeck Wins ‘Small Hotel Of The Year’ The Queens Head situated in Troutbeck owned by Robinsons Brewery, has been crowned the Small Hotel of the Year at the prestigious 2024 Cumbria Tourism Awards on Tuesday 2nd July. The pub has also recently been recognised as a finalist in the Cumbria Tourism Pub of the Year category.

The awards celebrate the very best of Cumbria’s tourism economy and the Queens Head have displayed that they are offering fantastic quality, service and care to their visitors.

Samantha Robinson, General Manager at The Queens Head for over 7 years, expressed her delight at receiving the award: “We are absolutely thrilled to be named Small Hotel of the Year at the Cumbria Tourism Awards. This recognition is a reflection of the hard work and passion of our entire team, who strive every day to provide our guests with a fantastic experience. To win this award not only means we are recognised for our hard work and

commitment to the industry, but recognised amongst some of the best places Cumbria has to offer. We’re excited for what the future holds.”

William Robinson, Managing Director (Pub Division) at Robinsons Brewery, added: “Robinsons is committed to investing in our whole pub estate to ensure they provide exceptional service and a welcoming environment for all visitors. The award for The Queens Head is a testament to our ongoing efforts to enhance our pub accommodation, the team’s exceptional service and setting high standards within this realm, and of course to support the local tourism industry. This award reaffirms our dedication to quality hospitality, and motivates us to continue exceeding expectations in every aspect of guest satisfaction. We are incredibly proud of this achievement and remain dedicated to maintaining this high standard.”

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/

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CLH Digital

Issue 221

New Report Highlights Brits Are Waking Up To CBD Infused Drinks

By Blacke Gladmen, Strategy & Insights Director, KAM and Daniel Rowntree, Founder of High & Dry Nearly 1-in-5 UK adults have tried a CBD infused drink (19.4%) according to new research from research-led consultancy KAM Insight and High & Dry.

be and how they’ll impact the food, drink and hospitality industry and will help businesses navigate this transformative era.”

A further 28% say they haven’t tried them but would be interested in trying them in the future, leading to the prediction that Brits will become increasingly ‘psychotropiccurious’ when it comes to socialising. Of those who take CBD, 1-in-3 take it on a weekly basis.

Daniel Rowntree, Founder, High & Dry: “In the US, thirtyseven states have legalised medicinal cannabis, two states have embraced therapeutic psilocybin, and more substances are on the horizon. Switzerland opens its first dispensaries in 2024; Germany opened up its legal cannabis market in April this year; and trials continue in Holland.

The research is released this week in a new report – The Future of Socialising: What’s next for the dry economy? investigates UK adults’ evolving relationship with cannabis (THC and CBD), alcohol and other mood-altering substances and looks at how this might impact the food, drink and hospitality industry.

Feedback from 975 adults (+18) defined as ‘psychotropiccurious’ identified that the reason people use psychotropics (eg CBD and THC) actually closely mirror the patterns traditionally associated with alcohol. ‘Helping me to relax’ (70%), relief from anxiety (60%), socialising with friends (58%) and to ‘unwind after a busy day’ (57%) are the main drivers consumers gave for using these mood-altering substances.

These substances are currently most likely to be consumed at home (77%), although 64% say people are likely to use them at events (such as gigs, festivals, comedy nights) and 31% in pubs and bars.

Unsurprisingly Generation Z are much more like to have tried CBD infused drinks, with 38% having tried them and 10% consuming regularly, compared with 4% of the national average.

Blake Gladman, Strategy & Insights Director, KAM: “The way that Brits are socialising, including their relationship with alcohol, is changing. We know from recent research in partnership with Lucky Saint that UK adults are drinking less alcohol, less frequently and that although there are financial drivers, 47% of people say that ‘mental wellness’ is a significant driver for moderating their alcohol in-take.

So, with global alcohol consumption in decline, this research looks at what the future alternatives are likely to

This report is a beginners guide to help educate and empower UK businesses by assessing consumer demand, predicting evolution, and understanding the industry.

Change is coming.”

The report points out that ten of the biggest alcohol companies in the world already have cannabis investments.

For example, Constellation Brands invested in Canopy Growth, a Canadian cannabis producer; Molson Coors Brewing Company partnered with Hydropothecary, a Canadian cannabis producer, to explore opportunities in the non-alcoholic cannabis beverage market; Heineken launched Hi-Fi Hops, a THC-infused beverage available at select medical marijuana dispensaries in California through its American brand Lagunitas.

Despite a small number of brands being available in both the off-trade and on-trade, such as TRIP which is now listed in the likes of Sainsbury’s and Stonegate venues, the majority of consumers are purchasing online either from an online marketplace (28%), direct from the brand (26%) or from an online pharmacist (26%.)

The report highlights that many psychotropic-infused brands have been built online ‘direct to consumer’, including Space Goods, Impossibrew, PerfectTed and Collider.

40% of respondents said their alcohol intake reduces when they take these other mood-altering substances leading the report to predict that people will increasing turn away from alcohol and find different ways to relax while socialising.

The full report can be downloaded at https://highanddry.live/

Tayto Hits The Bullseye With Sponsorship Of Darts On Sky Sports Tayto Group, category leaders in Pork Snacks1, are launching their biggest ever campaign for pork scratchings – sponsoring coverage of darts on Sky Sports.

This perfect pairing of pork scratchings and darts kicks off on July 13th with the World Matchplay tournament in Blackpool and continues all the way through to January 3rd culminating in the epic finale of the World Darts Championship at Alexandra Palace.

the ‘Luke Littler effect’, darts is on a roll, as are pork snacks as the fastest growing segment in Savoury Snacks3.”

Through this campaign, as category leaders, Tayto aims to drive further awareness and growth of both Mr. Porky and Midland Snacks - reminding the nation that there really is no matching a scratching.

SOURCES: 1) Circana Market Advantage | IRI All Outlets GB | Pork Snacks | Value Share | Actual | 52 w/e | 17-Feb-24 | Tayto Group 67%.

Running across four major tournaments, this heavyweight campaign will be viewed by 6 million people delivering almost 300 million views.

Featuring the commentary style and jargon unique to darts, it is certain to hit the spot with darts and scratchings fans alike.

2) Circana Market Advantage | IRI All Outlets GB | Scratchings | Value Sales | Actual | 52 w/e | 17-Feb-24

In its first ever TV campaign for pork snacks, Tayto will shine a spotlight on their top-flight pork snacks – the No.1 selling Mr. Porky Original Scratchings2, the unique Mr. Porky Crispy Strips, and Midland Snacks’ traditional Hand Cooked Pork Scratchings.

ABOUT TAYTO GROUP:

"We're incredibly excited to be partnering with Sky Sports on this landmark TV sponsorship," comments Tayto’s Marketing Director Matt Smith. “Darts and pork scratchings are the perfect partnership. Helped by

3) Circana Market Advantage | IRI All Outlets GB | Pork Snacks | Value Sales | Actual and % Change vs YA | 52 w/e | 17-Feb-24 | +25% YoY Tayto Group is Britain’s largest family-owned snack manufacturer with five manufacturing sites across the UK generating sales of £280m. With a portfolio of well-loved brands including Golden Wonder, Tayto, REAL and Mr Porky, Tayto is also the UK’s leading supplier of retailer-branded snacks.

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Issue 221

New NTIA 'Listen for Life' Charter Launches to Safeguard Hearing

Half (50%) of regular gig goers think that loud music has damaged their hearing, a figure that climbs to an astonishing 92% for those who work in venues, a new poll reveals.

It comes as a new Night Time Economy Charter launches to help music venues better look after the hearing health of colleagues and customers.

The charter, developed by the Night Time Industries Association (NTIA), the trade body which represents the UK’s clubs, bars and pubs, is only one element of the NTIA’s Listen For Life Campaign.

This campaign was launched last October to raise awareness and advocate on the importance of hearing protection, and to advise and provide resources to achieve safer listening environments.

The charter sets out a 10-point-plan for businesses, which is in accordance with the World Health Organisation’s (WHO) Global Standard on Safe Listening Venues and Events. It includes supplying employees with hearing protection, raising awareness of hearing health, and creating quiet zones designed to give people a break when they need one.

Partnering with Specsavers, the NTIA has launched this charter as part of a new report called ‘It’s time to talk about hearing’, saying it’s worrying how common hearing loss and tinnitus are for those working in the night time industries.

Mike Kill, CEO of the NTIA, says: “We want those who enjoy going to festivals, gigs, pubs, bars and clubs to be able to enjoy them without damaging their hearing – and for those who work in loud environments to be given the knowledge and tools to take care of themselves. This charter can play a massive part in doing that.”

The charter is being backed by DJ’s Nicky Blackmarket – who lives with hearing loss and Woody Cook – who suffers from tinnitus, as well as music legend Lulu who has recently been diagnosed with moderate hearing loss.

Nicky has been playing drum and bass all over the world for more than three decades and is regarded as one of the pivotal figures in the early jungle and drum and bass scene. But after a considerable amount of time in loud environments, he realised that hearing assistance would help restore his hearing loss and improve his quality of life.

Nicky says: ‘My wife would complain that the TV was blasting at full volume. Then at gigs, people would say, ‘mate, turn that sound monitor down’. I’d have it right at the max. I’ve now got some great tech in my hearing aids – it’s unbelievable the difference it makes – and I can hear everything so much clearer again.

‘I love music – and obviously, I work as a DJ – so my tinnitus has a massive impact on my personal and professional life. I wish I had known about the risks earlier. I’m now taking steps to protect my hearing from any further damage and recommend others to do the same.’

Lulu says: ‘After being on stage nearly all of my life, I have always noticed ringing and muffled sounds, but never really thought much of it. Music has always been a cornerstone of everything I do, so it’s incredibly important that I can still enjoy it. Using hearing protection is also such a simple and easy thing to do when around live music and I’d urge other people to wear it.’

Rob Shepheard the NTIA’s audiologist, Chair of the Listen for Life Campaign, and a member of the World Health Organisation’s Make Listening Safe initiative says: ‘After decades of work on this aspect of injury to our hearing health, we are proud that the NTIA are leading the way in how this global issue is addressed and how we support all those working in or enjoying music.’

The new poll, commissioned by Specsavers, found that 42% have noticed a negative impact on their hearing immediately after a gig – with 58% experiencing ringing in their ears, 45% buzzing and 35% a muffled sensation. Nearly a quarter (23%) said they had suffered temporary hearing loss, while over one in five (22%) experienced pain in their ears.

Despite this, nearly half (46%) of those planning to attend a live music event this summer are unlikely to wear hearing protection. Of these, 44% said they avoid ear plugs because they wouldn’t be able to enjoy the experience as much, and over a third (36%) thought they would alter the quality of the music, which is not the case.

According to Specsavers, it is not uncommon for sound levels at live music events to reach between 115 and 120 decibels (dB) – which could damage hearing if exposed to it for long enough without hearing protection. The survey found over three-quarters (76%) of people didn’t know that the volume of sound was that high.

In a second poll of those working in venues with loud music, 92% have experienced a negative impact on their hearing, with a third reporting tinnitus (34%) or hearing loss (31%).

Nearly a third (32%) rarely or never wear hearing protection at work – with over half (53%) saying that’s because their employer has not provided them with it. Gordon Harrison, chief audiologist at Specsavers, said: ‘It is crucial that music lovers protect their hearing. Repeated exposure to high decibel levels can lead to permanent damage, such as sound-induced hearing loss and tinnitus.

‘The thing is, hearing loss is very gradual and, without you realising, your body tries to adapt. You just don’t appreciate all the things you’ve been missing. I wish I’d done this sooner. One of the big positives is that I can continue to enjoy the sounds and things that I love doing – including my music.’

‘In fact, hearing damage can start at around 85 dB if you are exposed to it for eight hours plus – such as at a festival or club night – if you don’t wear hearing protection. Each additional 3 dB of volume cuts that exposure time in half, so by the time the volume reaches 100 dB, which is still less than the average gig, it could only take 15 minutes for your hearing to be damaged – which is quite scary.

Woody, still a relative newcomer to the scene, says he wishes he’d taken steps to protect his hearing earlier. He adds: ‘Without doubt, the tinnitus I suffer with today is a result of listening to loud music. Sometimes it makes me feel like I have a continual electric buzz or high-pitched noise in my head which makes me feel really disorientated.

‘What might start as a minor annoyance after a gig can lead to long-term consequences. It’s never too late to start protecting your ears. Wearing hearing protection, not standing too close to speakers, and taking breaks from loud environments can all help preserve your hearing.’

Bidfood Event Highlights Importance Of Sustainable Choices Through Menu Reinvention Wholesaler Bidfood has called on the industry to work in collaboration towards a more sustainable future during an event showcasing how foodservice can reinvent menus.

Prior to the recent election, the government’s commitment to achieve zero greenhouse gas emissions by 2050 has put a lot of pressure on the food and drink industry. Bidfood, one of the UK’s leading wholesalers, has called upon the industry to work in collaboration towards a more sustainable future, in an event showcasing how foodservice can reinvent its menus.

Research has shown that 78% of consumers find the following three factors ‘most important’ when buying food and drink products – natural ingredients (37%) environmental impact (22%) and how ethical a product is (19%) highlighting the importance of getting these points across on menus.

Bidfood’s sustainability event, Plateful Pursuits for Positive Change, focused on low impact ingredients, food surplus and how caterers can reinvent their menus with seasonal produce, healthier and more inclusive dishes, while also taking into account animal welfare and carbon data.

The day consisted on insightful talks from key players within the industry who promote sustainability

such as the Sustainable Restaurant Association, Allmanhall, Upfield, Earthshot prize winners Notpla and ‘pioneers’ in climate intelligence technology CarbonCloud.

Julie Owst, head of sustainability at Bidfood, commented: “There’s a lot of work to be done to make food more sustainable and a key part of this is education and awareness, which this event has successfully achieved.

“The food we’re all eating, and unfortunately wasting, is a massive contributor to carbon emissions, so the food industry has a great role to play in influencing consumer behaviour about the food they eat. Carbon data will help, but we mustn’t forget other factors such as adopting regenerative farming methods and prioritising products with accreditations and certifications.

“It’s our mission to be a positive force for change at Bidfood, however, we can’t do it alone. Collaboration across the industry will be key to making that change. My team and I are very excited to be working on a solution to help the industry make more responsible choices and create that crucial educational piece so consumers can eat more sustainably.

Issue 221

CLH Digital

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Gen Z And Millennials Value Restaurant Loyalty Schemes The Most Loyalty schemes offered by restaurants and quick service outlets are valued the most by Gen Z and millennials, according to RSM UK’s latest Consumer Outlook.

RSM UK’s survey of 2,000 consumers found 58% of Gen Z respondents and 48% of millennials are more likely to go to a restaurant with a loyalty scheme, compared to 42% across all generations. In addition, 55% of Gen Z consumers and 52% of millennials are more likely to choose a quick service outlet such as Pret and McDonalds if they offer a loyalty scheme, compared to 40% across all generations.

Interestingly, those on higher incomes (over £80,000) were most likely to frequent hospitality venues with loyalty schemes, at 66% for restaurants and 56% for quick service outlets. Whereas this falls to 38% for those on incomes below £20,000. The interest in loyalty programmes is also less appealing in pubs and bars, with 27% and 24% of consumers, respectively, more likely to buy from these outlets if they offer such schemes.

Saxon Moseley, partner and head of leisure and hospitality at RSM UK, comments: “Loyalty schemes have fast

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

become a staple in the hospitality industry, focusing on building a mutually beneficial relationship between operators and customers. Rather than simply offering a one-off discount which is often transactional and risks eroding margins, loyalty schemes encourage repeat spend and enhance the overall customer experience.”

The rewards that consumers were most interested in receiving at restaurants and eating/drinking outlets were price reductions (50%), bonus points that amount to a free drink or meal (17%) and bonus points to spend (15%).

Saxon Moseley added: “While our findings suggest the success of loyalty schemes differs depending on the target demographic and type of hospitality venue, it’s clear they have a considerable influence over a significant portion of the market. As operators continue to fight to catch the eye of customers, they may benefit from using these schemes to cultivate customer loyalty, raise profile and even potentially increase their market share. They’ll also get access to sought after customer data which they can use to tailor their offerings for maximum appeal.”

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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CLH Digital

Issue 221

UKinbound Sets Out Desire for LongTerm Relationship with Government in Letter to the New Prime Minister • Reinstating national tourist board budgets to pre-inflationary levels to strengthen international marketing

UK tourism association UKinbound has rolled out its first activation as part of its updated advocacy campaign, writing to Prime Minister Sir Kier Starmer MP and a number of newly appointed cabinet ministers to sow the seeds of a positive working relationship with the new government.

The association also acknowledged that the wider tourism industry, inbound, outbound and domestic has a symbiotic relationship and asked the new government to listen, engage and collaborate with all factions of the industry.

In its initial wave of communication, the association has written to the Prime Minister, chancellor and secretary of state for the Department for Digital, Culture, Media & Sport. Letters to the tourism minister, aviation minister and immigration minister have been drafted and will be sent as soon as they are appointed.

Joss Croft OBE, CEO of UKinbound said “We would like to extend a warm welcome to Prime Minister Sir Keir Starmer, his cabinet members and wider ministerial team.

In its letters, UKinbound outlined its desire to work collaboratively with the new government and stressed that inbound tourism is the UK’s second largest service export industry, exceeding the value of car and pharmaceutical exports, and a leading driver of economic growth in cities, towns, coastal and rural communities across the UK. Alongside drawing attention to its manifesto, which the association launched in May this year, UKinbound highlighted a number of policy measures and reforms that could be rolled out relatively quickly and would positively impact businesses and jobs across the country.

THESE INCLUDED –

“As the UK’s second largest service export industry, with potential to grow 20% by 2027, the inbound visitor economy is ideally placed to be a key driver of the government’s new growth mission.

“The majority of our policy ideas and reforms require no additional economic intervention, which we hope will be viewed favourably by this new government.

“With the right policy and regulatory frameworks in place, inbound tourism can have a sustainable long-term positive impact on regional economies up and down the country and sustain hundreds of thousands of jobs.

“We are committed to working constructively with this new government and look forward to developing a long-term collaborative relationship.”

• Expanding and reforming the Youth Mobility Scheme • Extending passport-free travel schemes for under 18-year olds • Creating home-grown talent with language skills • Enhancing the UK’s competitiveness via a reduced-price five-year visitor visa • Making the Electronic Travel Authorisation more competitive • Boosting regional economic growth through the introduction of a new VAT Reclaim Scheme

Over the summer months UKinbound will be expanding its government engagement and plans to liaise with the Department of Education and Department for Business and Trade regarding the long-term growth of the sector.

The association will also be empowering its members, by providing tools that will allow them to engage with their local MPs and educate them about how the inbound visitor economy supports jobs and growth in their constituency.

Greene King Pub Partners Raise Over £55,000 For Macmillan Cancer Support Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has raised over £55,000 for Macmillan Cancer Support.

The trade event and evening, hosted at The DoubleTree by Hilton in Swindon, Wiltshire, was attended by over 190 people, including Greene King Pub Partners tenants and lessees from across the SouthWest along with suppliers including Heineken, Pernod Ricard and Worldpay amongst others.

The funds were raised at a Summertime Ball organised by members of the Pub Partners operations team.

Guests on the evening were served a three-course meal and enjoyed a DJ, live band, a fundraising auction and also a grand raffle.

Furthermore, the occasion was also marked as licensees Don and Marion Healy of The Healy Group were presented a gift by Pub Partners Managing Director Dan Robinson in recognition of their longstanding and successful partnership with Greene King Pub Partners.

The couple, who opened their first pub in partnership with Greene King in 2011, The Man on The Moon in Bristol, were gifted the original sign from the pub.

All the funds raised from the event will be used to help Macmillan Cancer Support, which Greene King is a corporate partner of.

In the afternoon a trade show for partners was hosted by the SouthWest Pub Partners team, providing advice and support for pub operators.

Representatives from the sector at the trade showcase included Pieminister pies, who offered free tasters of their new Handy Pies, along with other suppliers including Brakes, BeerTech and Evyve.

Mike O' Connor, Operations Director for Greene King Pub Partners, said: “A big thank you and well-done to our Partners and team in the South-West who have done an incredible job raising over £55,000 for Macmillan Cancer Support through this event.

“Thank you as well to all our supporting suppliers whom without this event would not be possible. As well as having a great night of celebration for our Partners and raising funds for Macmillan, the trade show alongside the dinner I know helped several of our Partners to grow and develop their businesses.”

This was in sharp contrast to the two home nations with no interest left in the tournament with Wales down -24% and Scotland down -9%.

All eyes now turn to Sunday at 8pm for the final against Spain - no doubt pubs will be taking bookings for what promises to be a very big night in the trade. Let’s keep ours fingers crossed that is really I coming home this year….

Alison Jordan, CEO of Oxford Partnership, comments: “Another phenomenal result from England in what was a tough match against the Netherlands. The big question is: what will happen to the UK On Trade if England manage to bring it home on Sunday? We predict over 25 million pints could be sold which would mean the average pub selling over 600 pints in one day. A perfect result for the country and the industry… here’s hoping!”

Wetherspoon Reports Higher Sales Despite Reduced Estate

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CLH Digital

Issue 221

JD Wetherspoon PLC has recorded higher sales from a reduced pub estate, thanks to a more than 20% increase in sales per pub since before the Covid-19 pandemic.

Wetherspoons currently operates 801 pubs and hotels across the UK and Ireland. In its financial year so far, it has sold or surrendered 26 pubs while opening only 2 new pubs. A further 10 pubs remain on the market for sale, the company said.

Like-for-like sales were up 5.8% on a year before in the 10 weeks that ended on Sunday. In the financial year to date, likefor-like sales are up 7.7%, Wetherspoons said.

The company’s financial year ends later this month. It said it will release results on October 4.

Annual profit will be in line with market expectations, Wetherspoon said. Pretax profit was £90.5 million in financial 2023.

“Total sales are, again, at record levels, with fewer pubs.”

“Sales per pub are approximately 21% higher than pre-pandemic levels, which has helped to compensate for the very substantial increase in costs.”

“For example, compared to the 2019 financial year, labour in this financial year has increased by approximately £164 million, energy by £28 million, repairs (also affected by labour costs) by £38 million and interest (excluding IFRS 16 interest) by £16 million.”

“Notwithstanding these cost pressures, the company continues to endeavour to “widen the moat” by investing in areas such as beer gardens, staff rooms, above-bar glass racks and improved beer dispense systems.”

“Staff retention is at its highest ever level. 11,066 staff, an average of 14 per pub, have worked for the company for 5 years or more. Of those, 3,895 have worked for 10 years and 632 for 20 years.

“We are also continuing to open new pubs, with openings in the next few months, for example, in Waterloo and Fulham Broadway stations in London, and in Marlow in Buckinghamshire.”

The company said it has agreed a new four-year banking facility for £840 million ‘on attractive terms’.

“The average Wetherspoon pub has generated taxes of one sort or another of £7 million in the last 10 years, as well as generating considerable employment and social benefits. The last government failed to implement tax equality between pubs and supermarkets, leading to pub closures and underinvestment – Wetherspoon hopes that the current Chancellor, with a Bank of England pedigree, will understand how many beans make five, and rectify this inequality.”

The chairman of JD Wetherspoon, Tim Martin, said: “The gradual recovery in sales and profits, following the pandemic, has continued in the current financial year.

“The company continues to expect profits in the current financial year to be in line with market expectations.”

Wetherspoon said it received £8.7 million in net cash inflow from the pub sales. It estimates net debt will be £670 million at year-end. This would be up slightly from £641.9 million on July 30, 2023.

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

Supporting The Arts In East Devon – There's Lots Going On At Littlepod!

LittlePod, a leading supplier of responsiblysourced real vanilla paste, vanilla extract, vanilla pods, is supporting the local arts in East Devon once again.

The fun has already begun in Farringdon and there's a great deal to look forward to, including theatre, film, live music and more.

It is an important year for the local arts here, in our little corner of East Devon. The Farringdon Society of Arts, of which Janet, our Managing Director, is a founder member is, in 2024, marking its 20th anniversary Janet says: “ Here at LittlePod, we're proud to be lending the FSA our backing and supporting a series of cultural events to celebrate two decades of artistic endeavours in the village.”

“Having welcomed our good friends from Cygnet Theatre back to the LittlePod garden for 10th time last night, when an audience of 80+ joined us for a fantastic performance of The Comedy of Errors (pictured above), we are turning our attentions to September, when the FSA's programme of events will begin.”

Like to get involved? There's lots to look forward to in Farringdon...!

TAKING PLACE AT THE SPRINGS GALLERY, RIGHT HERE ON OUR DOORSTEP IN EAST DEVON, THE FSA'S EVENTS WILL RUN BETWEEN SEPTEMBER 16TH AND 22ND AND INCLUDE: • An exhibition feaContinue turing local artists and celebrating the FSA's 20 years.

• A performance from the Exeter-based Four of Swords theatre group.

• The return of our acoustic café, featuring Simon Bastone and his band.

• A recital from the prizewinning classical guitarist Tom McLauchlan.

• A talk from Sally Sedgman, who will host a Tittle Tattle Tea Time!

There's much more going on during a week of artistic events that has been timed to coincide with Devon Open Studios, including a talk from Janet on September 17th, in which she will recount the tale of how the FSA first inspired the launch of LittlePod and our Campaign for Real Vanilla back in 2010.

Like to find out more?

• Get full details, times and ticket information via the FSA's website here.

• Read more from our MD and founder in her latest Janet's Jottings.

• See Paul's interviews with Tom McLauchlan and Philip Kingslan John.

• Get in touch – please email fsadevon@hotmail.co.uk orsales@littlepod.co.uk or feel free to give us a call on 01395 232022.

From the team here in East Devon, we send vanilla hugs and our thanks to all our friends at the Farringdon Society of Arts, and to EVERYONE who continues to support the local arts, LittlePod and our Campaign for Real Vanilla.

Issue 221

CLH Digital

27

Marston’s Plc To Dispose Of 40% Stake In Brewing To Become A Focused Pub Business Marston’s PLC has announced the sale of its remaining non-core brewing assets to

reserved for cask conditioned beer.

create a business entirely focused on pubs, with a binding agreement to sell the whole of its 40% interest in Carlsberg Marston’s Limited (“CMBC”) to a subsidiary of Carlsberg A/S (“Carlsberg”) (the “Transaction”) for £206 million in cash.

CAMRA slammed the move as misleading to consumers and damaging to traditional cask ale, while also reporting the brewing giant to Trading Standards.

The firm, which has brewed beer in Wolverhampton since 1875, announced on Monday that it sold its stake in Carlsberg Marston’s Limited (CMBC), a joint venture valued at £780m, to Carlsberg.

Chief executive officer of Marston’s Justin Platt said the sale to the Danish brewing company “significantly reduced” Marston’s debt.

The group will now focus on running about 1,370 pubs, which it operates across England, Scotland, and Wales.

Marston’s and Carlsberg announced a merger in May 2020 to form CMBC, in a move which involved Marston’s six breweries and distribution depots, but not its pubs.

However, Marston’s said it would continue its “strong partnership” with CMBC through the long-term brand distribution agreement which remains in place.

The Campaign for Real Ale has said it is fearful about the future of UK beers, brands and breweries following the announcement that Marston’s is selling all its remaining ‘non-core’ brewing assets to a subsidiary of Carlsberg, to focus on running pubs.

The sale comes after Carlsberg Marston’s Brewing Company introduced its ‘Fresh Ale’ concept earlier this year. ‘Fresh Ales’ are kegged versions of cask beers, served through traditional handpumps at the bar

Commenting on Marston’s selling the remainder of its brewing operations, CAMRA Chairman Nik Antona said: “This is a worrying development for Britain’s brewing heritage with Marston’s remaining brewing assets being transferred to a global brewing business which has already presided over the closure of historic breweries like Jennings in Cumbria and Charles Wells Eagle in Bedford, stopped selling cask ale in Scotland and has introduced an extremely damaging ‘fresh ale’ concept which is misleading to pubgoers and threatens the future of British cask conditioned ale.

“CAMRA fears that this announcement could lead to a further erosion of the UK’s rich brewing history for the benefit of conglomerate global brewers – and particularly the commitment to brewing cask. The consolidation of the brewing industry into just a few large, international players erodes our brewing heritage, consumer choice, the diversity of beer in pubs across the country and the access to market for small, independent producers.

“Having Marston’s pubs continuing to be subject to an anti-competitive supply tie by Carlsberg Marston’s Brewing Company is also a cause for concern, limiting choice for customers of great locally produced beer and cider from independent producers nationwide.

“Marston’s and CMBC bosses must commit to the future of brewing cask, improving consumer choice at the bar, protecting Britain’s brewing heritage and scrapping their damaging fresh ale concept once and for all.”

CAMRA Calls For Urgent Action On Community Ownership Fund To Save Pubs The Campaign for Real Ale (CAMRA) has urged the Minister for Levelling Up, Housing and Communities to ensure community groups’ efforts to save pubs won’t be wasted.

CAMRA has written to Angela Rayner the Secretary of State for Levelling Up, Housing and Communities to ask for urgent action on the payment of grants from the Community Ownership Fund.

During the run-up to the General Election, unfinalised Grand Funding Agreements from the Community Ownership Fund have meant payments to community groups have not been made, despite the funding having already been agreed and announced by the previous Government.

Community projects up and down the country have been impacted by this, with bids to turn their local pubs into community-owned pubs now in significant danger. Owners selling the property may be put off by the delay and Assets of Community Value moratoriums could expire before community groups can finalise the purchase of their local.

CAMRA is urging Government to make this a top priority of their first weeks in power.

Commenting, Gary Timmins, CAMRA Pub & Club Campaigns Director said: “We are supremely disappointed by this mix-up.

Community groups with plans to improve their communities and rescue their local have been left in limbo and are now unsure what the future holds for their campaigns.

“Groups up and down the country have been working tirelessly, sometimes for years, to secure funding from various sources to save their local pubs. Securing Community Ownership Fund grants gave groups hopes of achieving their campaigns, this has currently been cruelly snatched away from them.

“Community groups are now unsure if they will be able to buy their local pubs, with years of work potentially wasted. I urge the Secretary of State to ensure that agreed funds are followed through and acted on urgently.”

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.”

Three Tricks to Maximise Tips in a Hospitality Job 28

CLH Digital

Issue 221

THE DIRECT CORRELATION BETWEEN EXCEPTIONAL SERVICE AND INCREASED TIPS Studies consistently show that customers are willing to tip more generously when they receive outstanding service. Exceptional service enhances the overall experience, making customers feel valued and appreciated.

This appreciation often translates into higher tips as customers express their gratitude monetarily.

Key elements of exceptional service include attentiveness, responsiveness, and a genuine desire to meet and exceed customer expectations.

The largest share of Americans (49%) say the decision to tip depends on the situation, so great service is essential for improving your chances of being tipped.

Photo by RDNE Stock Project on Pexels

In the hospitality and service industries, exceptional service is the cornerstone of customer satisfaction and loyalty. It is more than just a smile or a polite greeting; it is a holistic approach to ensuring that every customer interaction is positive and memorable.

Exceptional service not only fosters customer loyalty but also directly correlates to increased tips, a crucial component of income for many service professionals. One 2022 study found that 60% of customers would be likely to tip if they felt ‘impressed’ by the service, while only 7% would ‘never tip’.

Stock (https://stockmfgco.com/) examines the significance of exceptional service and details strategies for enhancing customer interaction.

suggesting a popular dessert can add value to the customer’s experience. It’s important to upsell naturally and not be pushy, as this can create a sense of trust and satisfaction, leading to higher tips.

Creating Memorable Experiences Creating memorable experiences involves going above and beyond basic service expectations.

This can include small touches like providing complimentary samples, celebrating special occasions, or accommodating special requests with enthusiasm.

Memorable experiences leave a lasting impression on customers, making them more likely to return and recommend the establishment to others.

TIPS AND STRATEGIES FOR ENHANCING SERVICE AND BOOSTING TIPS

Additionally, customers who have had a memorable experience are more inclined to show their appreciation through higher tips.

Building Rapport with Customers

Enhancing Customer Service Skills

Establishing a connection with customers is essential for providing exceptional service.

Experts at Stock emphasise the importance of active listening and empathy in providing exceptional service.

Simple gestures like remembering a customer’s name, engaging in light conversation, and showing genuine interest in their preferences significantly enhance the customer’s experience.

“Active listening involves fully engaging with the customer and understanding their preferences and concerns. Empathy allows you to connect with customers on a deeper level, making them feel understood and valued,” they explain.

When customers feel a personal connection with their server, they are more likely to reward this interaction with a generous tip.

Upselling Menu Items or Services Upselling is an effective strategy to enhance service and increase tips.

By suggesting higher-value menu items or services that complement the customer’s initial choice, servers can enhance the customer’s experience while boosting sales.

For instance, recommending a premium wine to pair with a specific dish or

Regular training and feedback sessions can also help you refine your skills and stay ahead of customer expectations.

Stock experts reveal, “Exceptional service is a powerful tool in the service industry that directly correlates with increased tips. By building rapport with customers, effectively upselling, and creating memorable experiences, service professionals can enhance customer satisfaction and boost their earnings.”

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CLH Digital

Issue 221

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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CLH Digital

Food Safety

Issue 221

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 221

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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Issue 221

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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Issue 221

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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CLH Digital

Issue 221

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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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

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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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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

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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

Mobile Coffee Is The Growth Sector!

With the increasing number of outdoors events and festivals, the enthusiasm for mobile coffee continues to take off in a really big way! Serving great quality coffee away from the traditional high street coffee shop location also brings with it some operational challenges!

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

Fracino manufacture one of the most powerful LPG powered espresso machines range available and continues to develop the innovation to further improve the user experience.

As a result, 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 their many different 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 type of outdoors catering venture with the perfect solution for their specific requirements. Operating from LPG – in the form of regular barbeque type gas bottles - and a 12v battery, connected through an inverter to the machine to

power the electronic systems, these innovative models ensure full ‘off grid’ 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!

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

Fracino have already increased their range of LPG products to include a powerful and ‘steam free’ water boiler – and will launch further new innovative models later this year; watch this space!

Where there’s people, the motto is lucratively becoming, serve coffee!

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.

Design and Refit

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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

Property and Professional

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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