CLH Digital - Issue #222

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 222

The Kings Speech... www.CLHNews.co.uk

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Sector “Optimistic” But Business Rates Remain an Issue

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The King’s Speech on Wednesday (July 17) has set out the new government’s legislative agenda for the coming year, focusing on improving worker protections, enhancing safety, and modernising planning processes.

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In the first State Opening of Parliament under this government, The King’s Speech unveiled over 35 bills and draft bills which will support delivery of the government’s “first steps and missions to rebuild Britain.”

Prime Minister Keir Starmer said: “Now is the time to take the brakes off Britain. For too long people have been held back, their paths determined by

where they came from - not their talents and hard work.”

“Today’s [July 16] new laws will take back control and lay the foundations of real change that this country is crying out for, creating wealth in every community and making people better off - supporting their ambitions, hopes and dreams.”

King Charles III speech been broadly welcomed by the hospitality sector for introducing measures aimed at achieving a 6% annual growth potential, however, and disappointingly there was no mention of business rates relief or reform.

(Continued on Page 3)

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Issue 222

Editor's Viewpoint

Welcome to the latest issue of CLH Digital EDITOR

Peter Adams

Editorial Comment: Euros Tournament Highlights the Vital Role of Pubs in the UK Economy The recent Euros tournament brought a real boost to the UK pub sector, with England's progression to the final culminating in the sale of a staggering 17 million pints

during the final match alone.

This remarkable surge in sales likely generated around £82 million in revenue, with an estimated £13 million in VAT going to the government, alongside £10 million in duty (I may be subject to correction but think I am “thereabouts”).

These figures underscore the pivotal role pubs play not only as social hubs but as significant contributors to the national economy.

ment, contradicting their previous pledge to abolish the tax and support the high street.

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

After more than three decades of mismanagement by successive governments, the business rates system has become a cumbersome burden.

With a multiplier exceeding 50p in the pound, businesses effectively face a 50% tax on property occupation.

TELEPHONE:

01202 552333

The current relief system is hugely complicated and the appeal process is increasingly obscure and challenging to navigate without professional assistance.

This unsustainable situation is leading to widespread closures across the sector and the high street.

The Labour government, having had ample time to prepare, has missed a critical opportunity to inject optimism into the industry.

FAX: 01202 552666

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR

Watching the game in my local pub, despite the occasional drenching, (only happened once) was an experience to remember.

With the current rate relief ending in April 2025, only eight months away, the uncertainty hanging over the sector is disingenuous at best. A firm commitment to reform in an upcoming budget is imperative.

The atmosphere was nothing short of fantastic, reflecting the unique value the great British pub offers. Pubs have once again proven to be the ideal venues for communal experiences, reinforcing their importance beyond just a place to grab a drink.

The Euros tournament showcased the indispensable role of pubs in our communities and economy.

David Bartlett Guy Stephenson

Now, it is time for the government to acknowledge the severe issues plaguing the hospitality and on-trade sectors. Comprehensive reform of the business rates system is not just necessary but urgent.

PRODUCTION & DESIGN

The government must act decisively to ensure the survival and prosperity of our beloved pubs and high streets, delivering on their promises and providing the support this vital sector deserves.

PRODUCTION & WEB ADMIN

However, the recent King's Speech brought mixed emotions. While the proposed reform of the apprenticeship levy is a step in the right direction, the glaring omission of business rates reform is deeply concerning.

The current apprenticeship levy system, which saw £2.6 billion in funds expire between 2020 and 2022, is flawed. Businesses are forced to contribute substantial sums into a pot that can only be utilized in a highly restrictive manner, excluding shorter, more flexible training courses essential for a sector with high staff turnover.

Yet, the most pressing issue facing the hospitality and on-trade sectors—business rates—remains unaddressed. As highlighted in our lead story, the absence of business rates reform in the King's Speech suggests that it is not a priority for the new govern-

I can always be contacted at edit@catererlicensee.com

Peter Adams

SALES EXECUTIVES

Matthew Noades Charlene Fox

Published by Published by

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

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

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See the editorial on the Kitchen Equipment & Fit-Out feature this issue

Issue 222

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Sector “Optimistic” But Business Rates Remain an Issue (Continued from Front Cover)

that affect the night-time economy and cultural sectors.

Main proposals include reforms to the Apprenticeship Levy and the planning system, which were major requests from industry body UKHospitality.

A key highlight is the long-awaited focus on the reduction of crime against women and girls, with the introduction of a specific crime for spiking, which the NTIA and other advocates have championed over the past few years. “This legislative change, one of the key asks from the previous Government by the NTIA at the House of Lords Select Committee, will significantly enhance the role of the police.”

POSITIVE MEASURES Kate Nicholls, Chief Executive of UKHospitality, said: “The next session of Parliament will be essential in kickstarting the growth needed to achieve the Government’s objectives. It’s positive to see significant measures announced today that can help hospitality achieve its growth potential of 6% a year.

“With Bills addressing Apprenticeship Levy reform and improvement of the planning system, I’m pleased that key asks of UKHospitality are being delivered on and that our concerns have been heard loud and clear by the new Government.

“With no mention of business rates in today’s King’s Speech, the autumn fiscal statement is now all the more important to drive the Government’s plan for national renewal and to show clear progress on delivering its manifesto commitment to fix the broken business rates system. Particularly as businesses are facing an end to 75% rate relief next April if action isn’t taken.

“It’s pleasing to hear that the Government will deliver much-needed reform of the Apprenticeship Levy, a priority for hospitality businesses for years. Flexibility on how to spend funds through a new Growth and Skills Levy will greatly enhance training opportunities, as well as free up funding to support rollout of our successful skills pilot to help those unemployed into roles in hospitality.

“Planning approvals have been in freefall since 2013 and has been one of the major barriers to business growth. I’m pleased to see the inclusion of this Bill to reform the system, putting growth at its heart.

“We also applaud the landmark bill to boost workers’ rights. The potential ban on exploitative zero-hour contracts, immediate rights for workers upon starting a job, and a crackdown on fire and rehire practices will greatly benefit employees in the night-time economy, fostering a more stable and fair working environment, and aiding retention.”

MARTYNS LAW The implementation of Martyn’s Law represents a major leap forward in public safety. Named in honour of Martyn Hett, this legislation mandates that venues and event organisers create and execute terrorism preparation plans to prevent similar incidents.” It is crucial that this law harmonises with existing legislation, supports and improves current operational practices, and remains cost-effective in today’s economic environment”.

Lastly, the “take back control” bill, which devolves powers over energy, transport, skills, and planning to local authorities, is another critical measure.

“By giving local governments the ability to reinstate late night transport infrastructure after midnight and set affordable fares, we anticipate improved access to night-time venues, making it easier for patrons and staff to travel safely and affordably. ”This is vital for extending the reach and appeal of our night-time offerings.

“I’m pleased to see Martyn’s Law included in the Government’s plans and look forward to continuing our work with the Home Office. Hospitality businesses stand ready to deliver their role in achieving the aims of this legislation; to keep our staff and customers safe.”

“It is important to note that there is still a significant amount of work that needs to be done in terms of the economic recovery, and feel the Autumn budget will be a tougher test for the new Government. Key asks will be expected within the Autumn budget around Business Rates Relief / Reform, VAT Reduction & Support for SMEs, and culture over the coming 12 months to aid recovery.”

BUSINESS RATE “DISAPPOINTMENT”

RENEWED FOCUS

John Webber, Head of Business Rates at Colliers said: We are very disappointed that there has been no mention of business rates reform in the King’s Speech today since this indicates this is not a priority for the new government and goes against its pledge to abolish the tax and support the high street.

Emma McClarkin, CEO of the British Beer and Pub Association said: “Britain’s beer and pub sector will welcome the Government’s renewed focus on achieving greater and sustained economic growth as outlined in today’s King’s Speech. Our nation’s brewers and pubs are drivers of local economic growth and high street revitalisation across the UK.

After more than 30 years of mismanagement from successive governments, we now have a system with a multiplier at over 50p in the pound, which effectively means a 50% tax on property occupation, a complicated relief system with business rates deserts in some parts of the country and an appeal system that’s inefficient, lacking transparency and increasingly difficult for businesses to negotiate without an adviser. The current system is just not fit for purpose. This situation is unsustainable.

With declining high streets across the country, there is no excuse for the new government to avoid addressing the business rates problem or to introduce significant reform. We urge them to act soon.”

REDUCTION OF CRIME Michael Kill – CEO, Night Time Industries Association (NTIA) said: “We welcome the swift action of the New Government represented within the King’s Speech, outlining the new government’s legislative priorities.” The NTIA appreciates many of the initiatives outlined by the New Government, consistent with some of the asks within the NTIA Night Time Economy Manifesto “Darkest Before the Dawn,” especially those

“The Planning and Infrastructure Bill, pledging to create high-quality housing, will create new communities.

We know how important creating a sense of place is for communities up and down the UK and pubs are firmly at the heart of this.

We are looking forward to working with policymakers on how we can continue to put pubs and brewers at the centre of this conversation.”

“Volatility in the energy market has squeezed margins for publicans, and the sector will look closely how the creation of Great British Energy will help secure domestic energy supply and in generating confidence across the sector.”

“In Labour’s plan for pubs, a crackdown on anti-social behaviour was proposed, we are pleased to see this reiterated in the King’s speech and will continue working with industry partners like Pubwatch and policymakers in Whitehall to ensure the best possible policies are implemented.”

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Issue 222

From ‘Blank Space’ To Booked Solid: How Hotels Can Attract Swifties This Summer

By William Perry, RVP UK & Ireland, Middle East and Africa at Medallia (www.medallia.com) As Taylor Swift's Eras Tour captivates Europe this summer, fans are flocking to cities across the continent, creating significant opportunities for hotels to attract guests. By leveraging advanced technology, hotels can become the preferred choice for fans attending the tour, driving both revenue and guest satisfaction. Fans know ‘All Too Well’ when their customer experience (CX) needs aren’t being met, and with the opportunity ripe to foster loyalty for future bookings this summer, hotels would be remiss not to get CX right. In this article, we explore how technology can help hotels win over guests during the booking process, plug personalisation gaps during their stay, and use AI to become the ultimate destination of choice.

WINNING GUESTS OVER IN THE BOOKING PROCESS The first interaction a guest has with a hotel is often through its booking platform. To capture the interest of Swifties, hotels need to provide a seamless, user-friendly booking experience. Implementing advanced booking engines and mobile apps that offer intuitive interfaces can significantly enhance this process. For instance, by utilising dynamic pricing algorithms, hotels can adjust rates based on demand, ensuring competitive pricing that attracts more bookings.

Moreover, personalised recommendations based on past stays and preferences can make guests feel valued from the outset. Hotels can avoid a ‘Cruel Summer’ by plugging personalisation gaps for guests. Indeed, according to Medallia research, over 50 percent of travellers surveyed said that they want companies to provide them with communications that take into account what they already know about them, such as information

about where they have travelled in the past. Integrating CRM systems with booking platforms allows hotels to suggest room types, amenities, and packages that align with the guests' interests. For example, offering special packages that include transportation to the concert venue can appeal directly to concertgoers.

Once guests arrive, the focus shifts to creating an immersive and memorable experience. Real-time communication tools like chatbots and mobile messaging apps enable guests to make requests and receive updates instantly. Whether they need extra amenities, directions to the concert venue, or recommendations for local attractions, immediate assistance is just a message away. This level of responsiveness not only improves guest satisfaction but also fosters a stronger connection between the hotel and its guests, can transform a standard stay into a ‘Love Story’ for fans.

ADOPTING AI TO BECOME A DESTINATION OF CHOICE Artificial Intelligence (AI) offers transformative potential for hotels aiming to become the preferred destination for live event attendees. AI-powered data analytics can provide valuable insights into guest preferences and behaviours, allowing hotels to tailor their services more precisely. For instance, machine learning algorithms can analyse past booking patterns and guest feedback to predict future preferences, enabling hotels to offer highly personalised experiences. Additionally, AI-driven chatbots can handle routine inquiries and requests, freeing up staff to focus on more complex guest needs and ensure guest satisfaction.

As Taylor Swift's Eras Tour draws fans across Europe this summer, hotels have a unique opportunity to become the preferred stay-of-choice for concertgoers. Hotels can offer seamless booking experiences, plug personalisation gaps during guests’ stays, and adopt AI to provide highly tailored services. These technological advancements not only enhance guest satisfaction but also position hotels as the ultimate destination for live event enthusiasts, driving both revenue and loyalty. With the right technology, hotels can ensure their guests ‘Wildest Dreams’ are met whilst attending the Eras tour this summer.

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.

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Hospitality Sector Insolvencies Suffers Most Insolvencies Amidst Sector Struggles In the last 12 months, company insolvencies have increased in the hospitality sector more than in any other sector, according to the latest insolvency figures for England and Wales. In fact, the sector comprises 16% of all recorded company insolvencies in the same time period.

Oliver Collinge, Director at restructuring and insolvency firm, PKF Littlejohn Advisory, says: a high cost of doing business, compounded by constrained consumer spending is hitting the industry hard in a competitive and ruthless economic environment.

“The sector has been one of the worst hit by cost inflation over the last

few years; whilst this has reduced considerably this year, the impact on balance sheets lingers. Energy prices also remain far higher than they were before 2022. In addition, although the sector has experienced stronger demand this year driven by real wages growth, the poor spring and summer weather has dampened this effect. The combination of these factors means that many businesses in the sector are still struggling.

“It’s crucial that businesses act early and seek advice if they are struggling, or if they expect their cashflow to be restricted in the coming months. The earlier they act, the more options they will have to secure the long-term survival of their business.”

UK Pubs And Bars Received Massive Boost During Sunday’s Euro 2024 Final Issue 222

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Data from Barclays reveals that pub transaction volumes nearly tripled on the day of the final, increasing 195.6 per cent year-on-year, and up 107.3 per cent week-on-week.

a significant boost across each their seven games. Transactions on Sunday were up almost three times what they were last year, so pub landlords will certainly consider themselves winners.

Across England’s seven Euro 2024 matches, UK pub and bar transactions were up 86.4 per cent year-on-year on average, with growth peaking during the final.

“Let’s hope that this has set the tone for the rest of the summer.

Forecasts are hinting that July’s cool and wet weather may be turning a corner later this week, which should unlock more of the UK’s pent-up discretionary spending.”

The final was also 2024’s busiest Sunday of the year for UK pubs and bars – transaction volumes were up 92.9 per cent compared to the average Sunday in 2024. The next busiest Sundays in 2024 were the 5th and 26th May, during the two May Bank Holiday weekends.

Rich Robinson, Head of Hospitality and Leisure at Barclays, said: “While not the result England fans will have been hoping for, the hospitality sector will be delighted that England made it all the way to the final, delivering

Kate Nicholls, Chief Executive of UKHospitality, said: “These phenomenal figures show the enormous impact the Euros final had on hospitality, with sales tripling to make it the busiest Sunday of the year so far.

“Pubs were packed with fans cheering on England and, while the result wasn’t what we wanted, it reinforced that the pub is the number one place to watch live sport, outside of being there in person.”

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Blackpool Toppled As Nation’s Best Staycation Destination Blackpool has been toppled from the top spot as the nation’s best staycation destination by the Lake District and Dorset, as the cost of accommodation and a family day out have climbed substantially over the last year across the seaside favourite.

That’s according to the latest Staycation Index by finance specialists, RIFT, who ranked eight of the nation’s best staycation destinations scoring them on the affordability of accommodation, the cost of a family day out to a nearby attraction, the price of a pint and the cost of an all important fish and chip supper.

The lower the cost of each aspect, the higher the score, with the winning destination crowned based on the highest total index score.

The figures show that across the eight staycation destinations analysed, the cost of short term rental accommodation such as an AirBnB comes in at an average £194 per day, up 33% versus the £146 RIFT found last year.

The average day out for a family of four will set you back £68, up 8% versus last year, while the average cost of a pint has climbed by 3% annually coming in at £4.41 today.

Finally, the average cost of just one fish and chip supper sits at an average of £11.69, having increased by 4% on last year.

Last year RIFT found that both Blackpool and the Lake District topped the table when it came to the best balance of costs across the board. However, this year Blackpool has fallen to third in the overall rankings with a score of 4.05.

This is largely due to the fact that the cost of a family day out at Blackpool Pleasure Beach is the most

expensive of all locations analysed by RIFT, with the price for two children and two adults coming in at £180.

In contrast, the average cost of a day out at The World of Beatrix Potter in the Lake District has fallen by 35% annually, helping to cement the Lake District as the nation’s best staycation destination when it comes to overall affordability with an overall index score of 5.06 according to RIFT. Dorset ranks second with a score of 4.11, with Devon (4.03) and The Cotswolds (4.02) completing the top five.

It’s worth noting that with inflation only just now easing, all staycation destinations analysed by RIFT have seen accommodation costs climb over the last year.

Just the Lake District has seen the cost of a family day out reduce, with the rest seeing this cost increase.

The Cotswolds is the only area to have seen the price of a pint come down versus last year, whilst every area has also seen an increase in the price of a fish and chip supper.

Bradley Post, MD of RIFT, commented: “The recent wet weather might not be the only factor putting you off a staycation this year. Our latest index shows that with inflation having only just eased, the cost of everything from accommodation to some fish and chips is higher than it was last year.

That’s not to say you can’t have a great holiday if you plan appropriately and if you know where to look, there are some bargains to be had.

So with the economy now finding its feet, we’d encourage you to help further its recovery by spending your hard earned money holidaying domestically and supporting local businesses and the domestic tourism industry.”

Antic Pubs Falls Into Administration Pob operator Antic Pubs with a 13-strong pub estate across London has been placed into administration.

sites had been struggling with the “legacy liabilities” left over from the COVID-19 pandemic.

Steve Absolom and Will Wright from Interpath Advisory were appointed joint administrators to Elflock Limited, Babel Silk Limited, Brocade Limited and De Gremio Limited on 12 July.

Additionally, in recent weeks, winding up petitions have been lodged against Elflock Limited and Brocade Limited.

Collectively, the companies run 13 pubs and bars across South and East London, forming the Antic portfolio, including: The Antelope, SW17; Balham Bowls Club, SW12; Clapham Hart, E5; East Dulwich Tavern, SE22; Elephant and Castle, SE1; Hagen & Hyde, SW12; The Sun, SE5; Gremio de Brixton, SW2; Graveney & Meadow, SW17; Dogstar, SW9; Tooting Tram & Social, SW17; Red Lion, E11; and Coopers, SE19

Steve Absolom, managing director at Interpath Advisory and joint administrator, said: “This is an eclectic collection of well-known and popular pubs and bars located in prime sites across South London.

Babel Silk Limited owns three more sites that are not currently in operation.

All the sites will continue to trade as normal until a buyer is found. Interpath has said that the affected

“The sites are expected to continue to trade as usual with the support of specialist trading agents at Licensed Solutions.”

“We intend to bring these units to market in due course, representing a fantastic opportunity for investors and trade purchasers alike.”

Epos Is The Best Technology Solution For Our Summer Of Sport 8

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Issue 222

By Maxwell Harding, Founder and CEO of Dynamify Warmer weather and a slew of major sporting events – it’s hard to think of a more powerful driver of footfall into hospitality venues. Last Sunday’s Euros final, for example, led to the pouring (and no doubt consumption) of some 17.5M pints – a whopping 76.8% uptick compared to an average Sunday. The Olympics, the return of the Premier League, school summer holidays, and a possible August heatwave will only continue to squeeze consumers into pubs and restaurants, further intensifying the demand on hospitality venues to deliver a streamlined service. But thanks to the development of electronic-point-of-sales systems (EPoS), hospitality and catering businesses can enjoy providing frictionless, convenient, and timesaving transactions for customers, despite busy periods.

level data that can help them make more informed decisions by determining which products to offer, to whom, and at what time. This allows venues to deliver a more tailored experience and even provide customers with fun rewards and giveaways that feel unique and personalised to them. This is thanks to the software’s ability to analyse each customer’s purchase history and promote specific meals and drinks to meet their individual needs. This helps hospitality businesses not only stay competitive but also enhance customer service, retain data for targeted marketing campaigns, and introduce future loyalty and reward programs as needed.

One of the primary benefits of using an EPoS solution is its seamless integration within apps, QR codes, and other online ordering platforms. This allows customers the luxury of ordering directly from their seats without having to wait for a staff member to become available. This in turn reduces pressure on staff, particularly during holiday seasons - and given the still-persistent labour shortages, enables them to focus on high-value tasks such as interacting with customers and enhancing their overall experience, instead of being stuck behind bars and tills.

Good EPoS also extends the sporting successes out from bars and restaurants and into workplace catering establishments too. It can permit special deals and offers linked to sporting results, and allow for loyalty schemes with benefits. Allowing internal canteens and catering to tap into more consumer-focused sporting sensitivities and sharing the experience with deals and discounts means that even workplace catering offerings can share in the trophies of sporting celebration. All of this is facilitated by flexible EPoS.

In fact, 90% of restaurants agree that increased automation would allow their teams to focus on more critical tasks. So, even if there is an inevitably slighter longer waiting time during peak periods, at least customers won’t have the additional frustration of having to jostle to the front of the queue to get their order taken.

What’s more, EPoS systems offer hospitality and catering businesses the benefit of non-anonymous basket-

Additionally, using sales data, EPoS systems can keep tabs on inventory levels in real time, and even provide automatic stock alerts when an item falls below a certain number. This helps front-of-house staff know which items are available, preventing them from making promises to customers that they simply cannot fulfil. By optimising inventory management, establishments can reduce waste and control costs effectively, resulting in greater sustainability, both environmentally and economically – win, win.

After a tumultuous couple of years for the hospitality industry, it’s encouraging to see venues bustling with crowds once again. As venues ramp up their recruitment efforts to manage this demand, EPoS should not be seen as a substitute for friendly, engaging service. Human interaction is an indispensable part of the overall experience, and this doesn’t change simply because hospitality businesses might have to handle an increasing volume of patrons this summer. Research from CGA, for example, demonstrates that although customers have a strong preference for speed and convenience, the majority (71%) prefer online ordering in tandem with human interaction. Ultimately, it's this delicate balance that ensures every guest feels valued and every visit leaves a lasting impression, keeping customers coming back for more.

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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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CLH Digital

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Euros And England Boosts Box Sales By 300% Bar group, Arc Inspirations is toasting a bumper summer of football as its elevated sports bar brand BOX recorded bumper sales during England’s run to the final of Euro 2024.

On the seven days that England played, including the match against Spain in last Sunday’s final, the five BOX-branded venues, in Headingley, Leeds City Centre, Manchester, Birmingham, and Nottingham, saw sales jump more than 300%. Total company sales, including Banyan and Manahatta – doubled, with group like-for-like sales growth of 79%.

For the tournament as a whole – the five-week period to Sunday 14th of July – BOX saw sales jump more than 76%, with like-for-like sales ahead 41.4%, while on the day of the final, 14th July, like-for-like sales at BOX were up tenfold (1006%) Arc Inspirations CEO, Martin Wolstencroft said: “These numbers graphically illustrate the power of world-class sport when combined with world-class premium hospitality. Our BOX bars have been specifically designed to host the very best matchday experiences – possibly only bettered by being in the stadium itself – and as a result people flocked to our venues in record numbers to enjoy the Euros, and England’s run to the final, in the perfect setting.

“The tournament delivered the boost that we’d all been hoping for in the hospitality sector. It’s one thing

getting people through the door, it’s another to make sure they have a great time, and our teams were outstanding. I have no doubt that the amazing experiences they helped to deliver will be a massive reason why customers come back to our bars for the next big sporting events.”

The sports focus at BOX now switches to the Paris Olympics, the new Premier League season, and the return of the NFL – for whom Arc is an Official UK Sports Bar Partner for the 2024 season. The five BOX venues will host a number of activations, competitions and parties throughout the season, bringing in-stadium entertainment to the bar.

Earlier this year, Arc secured £7m in extra funding to accelerate its expansion across the UK, with a £4m loan from its banking partner, HSBC UK, alongside a £3m equity injection from its shareholders, including BGF which has backed the business since 2022. With ambitions to deliver at least four new openings per year over the next five years, the capital will support Arc’s continued growth plans, and also fund a major programme of exciting new refurbishments.

Arc’s city centre growth strategy is key to its ambition to operate 50 bars by 2030, and the company is set to open three new sites – BOX Sheffield, and Manahatta Edinburgh and Manahatta Nottingham – this autumn, as well as eyeing further launches in London, Liverpool and Cardiff in the near future.

Warrington Pub Following £265,000 Refurbishment The Church Inn on 78 Newton Road in Lowton, Warrington re-opened last Friday 12th July following a major investment of £265,000.

The pub is part of Proper Pubs and marks the sixth site under its new mid-market offering.

The pub has been transformed both internally and externally to ensure it appeals to all the community. Inside, The Church Inn features a brand-new bar as well as new furniture, flooring, fixtures and fittings to modernise the pub and elevate the overall look and feel.

Outside, it has been completely repainted and now hosts updated lighting and signage to welcome customers. In addition, it has been fitted with a brand-new garden to the rear of the pub, for visitors to use during the warmer months. To celebrate the reopening, customers were treated to a complimentary glass of prosecco followed by an evening of entertainment from local soul singer, T Kay. Operators of The Church Inn, Esther Ryan, said: “Opening night was thoroughly enjoyable for everyone

and the feedback we’ve already received from local residents has been fantastic! It was wonderful to welcome all our customers, old and new, into the newly renovated pub and to show off its brand-new look. We can’t wait to continue showing the local community everything we have to offer at The Church Inn and we look forward to welcoming everyone back in due course.”

As passionate community-minded individuals, Esther and Jason will also host several fundraising days for causes close to their hearts such as the local kids’ club, charities dedicated to supporting those affected by Multiple Sclerosis and MacMillan Cancer.

Matthew Gurney, Operations Director for Proper Pubs, said: “The transformation at The Church Inn has been fantastic to watch and I would like to extend my sincere thanks to the entire to team who helped bring this to life. On behalf of everyone at Proper Pubs, we wish Esther and Ryan the very best in cementing The Church Inn at the heart of the local community.”

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Issue 222

Sexual Harassment Of Women In The NightTime Economy Is Causing “Shame”,“Anger” and “Fear” On Nights Out The findings of a recently published paper, Fear, injustice, anger and shame in the night-time economy: Women’s responses to unwanted sexual intrusions, suggest that nowhere near enough is being done for women’s safety in the night-time economy.

Dr. M cB ride sa id: “Shame and stigma go hand-in-hand to police women’s behaviour and have always been a fundamental aspect of the maintenance of men’s violence. Traditionally, women have been held responsible for their own victimisation, and have been advised to adjust their own behaviour to avoid harassment and violence, but this research suggests the tide is beginning to turn.

The inquiry into women’s emotional responses to sexual harassment, or unwanted sexual intrusions (USI), found that women do not feel safe and free to engage equally with men in the night-time economy because of their impact.

“These responses show there is a contemporary shift towards reframing USI as an injustice and holding those who sexually intrude to account. There has therefore never been a greater opportunity to improve the UK’s social responses to USI in the night-time economy, and to work together to prevent it, so everyone can enjoy themselves – safely and equally.”

The national study, commissioned by Shout-Up! – a campaign to tackle sexual harassment in the night-time economy – was conducted by Dr. Ruth Lewis and Dr. Amanda McBride of Northumbria University; and sought to understand women’s emotional responses to sexual harassment.

Alongside this paper examining the emotional impact of sexual harassment on women across the country, local polling by Shout-Up! earlier this year showed 75% of women in Devon and 78% of women in Tyne & Wear had experienced sexual harassment on a night out.

THE KEY FINDINGS INCLUDE: - 44% of women who expressed an emotion feel fear as a result of unwanted sexual intrusions on a night out.

- 23% of women who expressed an emotion cited anger and 12% shame as the predominant emotions felt as a result of unwanted sexual intrusions on a night out.

- Many engage in safety work, which includes leaving venues after an incident, reporting incidents to venue staff, avoiding certain areas or venues, or deciding not to engage in the night-time economy at all.

Dr. Ruth L ewis sa id: “Women’s emotional responses to USI have rarely been researched but can provide us with a deeper understanding of the social dynamics of power and status. What was clear from our respondents was that women’s fear – the predominant emotion suggested by 44% of respondents who expressed an emotion – indicates a shared sense that they anticipate further harm when encountering USIs, which leads them to modify their behaviour and engage in ‘safety work’, restricting their freedom to engage equally in the night-time economy.”

“These intrusions are considered commonplace on a night out,” Shout-Up! project manager Dawn Bowman of Rape Crisis Tyneside and Northumberland said; “They’re often portrayed and accepted as an inevitable part of going out – brushed off as ‘banter’ or ‘just a laugh.’ But our research repeatedly finds that the consequence of this is harming women and making them think twice about going to certain bars, pubs and clubs.”

The second most prevalent feeling offered by 23% of respondents was anger, followed by shame (12%), which suggests stigma is still alive and well in our society.

THE REPORT SETS OUT A NUMBER OF SOLUTIONS THAT ARE NEEDED TO ENSURE WOMEN CAN ENGAGE EQUALLY WITH MEN IN THE NIGHT-TIME ECONOMY: 1. Support: women should not be left to respond to USI alone because their own emotional reactions, and their assessment of the risk of exacerbated violence, mean they are not free to respond as they might wish.

Venues must create environments where women can get help quickly.

2. Knowledge: all staff working in the night-time (as bar and door staff for example) should be trained to understand USI, how it manifests and its impacts so that they can be alert to USI and confident about how to respond to it. This training should include consideration of the range and complexity of women’s emotional responses to USI. 3. Change: venues should be expected to meet agreed standards around safety from USI as they would for other health and safety-led initiatives and should be expected to publicly demonstrate their commitment to a zero-tolerance approach.

“We must stop making women responsible for not only avoiding situations in which they could be harassed but then also dealing with the consequences of harassment after the fact, so Shout-Up! addresses one part of that,” concludes Dawn Bowman, of Rape Crisis Tyneside & Northumberland, which leads the Shout-Up! initiative across the UK. “Venues have a responsibility; we wouldn’t accept a venue that didn’t meet fire safety regulations and nor should we accept venues ignoring the personal safety of its patrons. Shout-Up! trains venue staff to make spaces safer and tackle harassment swiftly and decisively. We know that women will stay longer and spend more in venues in which they feel safe, so there isn’t just a moral obligation here; there’s a direct financial benefit to our towns and cities if everyone is safe.”

Stonegate Group Invests Over £2.6 Million In Transforming Four Slug & Lettuce Venues Stonegate Group has announced the opening of Slug & Lettuce in Albert Square Manchester, highlighting a significant investment of £2.6 million across four of its popular venues.

Joining Deansgate, Birmingham and Solihull, Slug & Lettuce Albert Square is the most recent site to receive investment and reopened on Friday 12th July following a £646,000 renovation.

The investment has revitalised the site with a fresh, vibrant colour scheme featuring the brand’s iconic flamingo pink and jungle green.

The new design includes luxurious seating booths, dazzling decorations, and stylish terrazzo and marble tabletops. A newly installed photobooth adds a fun element, allowing guests to capture memorable moments with friends and family, whatever the occasion.

Simon Pugsley, the newly appointed General Manager of the site commented: “The renovation of Albert Square has breathed a new lease of life and vibrancy into the venue. Manchester is now home to two ‘new era’ Slug & Lettuce sites, and I am eager to make Albert Square a must-visit destination in Manchester alongside the already highly popular Deansgate venue. The transformation of both sites is

incredible, and the Albert Square team and I look forward to welcoming back our valued guests in the coming weeks.”

“Slug & Lettuce has long been a favourite destination for guests, and the latest investments reflect the brand’s dedication to maintaining its reputation as the ultimate social hub. These investments signal a new era for Slug & Lettuce, marked by an evolution in the look and feel of venues across the UK. The playful and lively essence of the brand continues to thrive through these renovations. The updated concept is expertly designed to provide guests with a seamless transition from day to night.”

Following the reopening of Slug & Lettuce in Manchester Deansgate and Birmingham Brindley Place earlier this year, the Solihull venue underwent a transformation at the end of May. The venue proudly reopened its doors with a revitalized garden and terrace area, complete with a stunning outdoor bar and dining facilities. The terrace is adorned with festoon lighting, luxurious sofa seating booths, and a covered pergola, making it an ideal location for summer events, sundown cocktails, and lively nights out.

Issue 222

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Not The Result We’d Hoped For – But A Storming One For The On Trade Sadly, yet again, it is not coming home this time. Unfortunately, England faltered in the final to a stunning Spain but all was not lost as sales soared +90% compared to 2023 and an incredible +76.3% compared to an average Sunday in 2024.

Pubs were packed from late afternoon anticipating a long evening ahead, but as the final whistle blew, the extended opening hours were sadly not needed for celebrations.

Spain’s Mikel Oyarzabal broke every English heart when he shot Spain ahead in the dying minutes of the game, as fans sank 17.5 million pints on Sunday which is +90.1% compared to the same Sunday in 2023 and an additional £950 in revenue terms for publicans.

The average pub served 462 pints of Draught Beer & Cider which is +90% vs. the same Sunday in 2023 which generated an additional revenue of £950 for pubs vs an average Sunday in 2024. Not only that but it surpassed the first England game by a huge uplift of +41% in terms of pints sold with +219 Extra Pints (+90.1%) Sold Per Pub vs. 2023 in England and +200 Extra Pints (+76.3%) Sold Per Pub vs. an average Sunday in 2024.

We can see from the heat map of sales that North West & South East produced the hottest sales with +100% more than the average sales in the country.

That said, all regions of England were up as the fans celebrated from the North to the South, with again the Midlands showing a slightly dampened enthusiasm, as they did for the Semi Final. This was in sharp contrast yet again to the two home nations with no interest left in the tournament with Wales -80% and Scotland -66% compared to the average.

Overall, footfall grew +40.2% not surprisingly peaking between 9pm – 10pm with a stunning uplift of +44.5%. All locations were up with Suburban outlets having the highest increase in footfall of +42.5% compared to an average Sunday in 2024. City Centre locations also saw a BIG increase of +38.1% again peaking at 10pm which saw a rise of +45.5% Overall, Beer & Cider performance was up +90.1% driven by EVERY category. The biggest winner was WORLD LAGER up an impressive +148.3% followed by World 4% up +130%, Premium Lager up +114.3%, Fruit Cider rising by +105.7% and Stout up a substantial +105.3% vs. the same day in 2023. Ale, Core Lager, Apple Cider and Craft all under indexed versus the phenomenal overall Draught Category performance but were still ahead of 2023, so a great result across the trade.

Alison Jordan, CEO of Oxford Partnership, comments: “Sadly, that was a really tough watch for all the England fans but at the very least, it gave the On Trade an enormous boost on what would have been a typically sleepy (and not very sunny) Sunday evening in July!”

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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New Report Reveals Independent Hotelier Confidence Levels Amidst Current Challenges 14

CLH Digital

Issue 222

A new report from fintech compan SumUp has revealed the current confidence levels of UK small business owners and decision makers.

STEPS HOTELIERS ARE TAKING TO STAY ON TOP OF CHALLENGES:

Insights include the confidence levels of small business owners as the UK economy recovers from the technical recession it entered in 2023.

It seems as though hoteliers are making a number of changes in order to stay on top of current challenges. Over two-fifths (44%) of respondents said that they are working on a cost-saving plan regarding supply chain and professional services, whilst 31% are working on a cost-saving plan including a change of their service providers including their energy, gas, and Wi-Fi.

Overall, hoteliers are feeling optimistic about the next 12 months, despite current challenges.

Running a small business in the UK is no easy task, however, the lingering effects of the recent recession are now starting to shrink and 2024 is seeing inflation drop to its lowest level in two years1.

With this in mind, SumUp surveyed 750 small UK business owners and decision makers within small UK businesses to see how confident they feel about the state of the current UK market, the challenges they are facing, and if their current confidence levels extend to future expectations.

CONFIDENCE LEVELS OVER THE NEXT 12 MONTHS: Overall, confidence levels of independent hoteliers are positive with three in ten (30%) of those who took part in the survey agreeing that they feel confident about their future, expecting their business to perform well and overcome challenges. A further 26% said that they are very confident about their future, expecting to experience significant growth over the next 12 months.

Whilst the majority of respondents are optimistic about their future, a third (33%) of independent hoteliers said that they are uncertain about their future and neither expect their business to grow or decline significantly over the next year.

Additionally, 7% of respondents said that they generally feel positive however, expect there to be challenges to overcome, whilst only 3.5% said that they are worried about their future in business and predict there to be various obstacles to tackle.

THE MAIN FACTORS INFLUENCING BUSINESS CONFIDENCE: When independent hoteliers and B&B owners were asked about their current challenges, over half (54%) said that the cost of bills and necessary investments including rent, energy, and stock being one of the main factors influencing their business confidence. Similarly, 35% of respondents said that the current economy and inflation rates were impacting their confidence, despite the UK economy exiting the technical recession it entered in 2023.

Furthermore, it appears that the independent hotel industry is facing tough competition, with over two-fifths (42%) saying that rivals are offering cheaper alternatives and in turn, 14% are finding it tougher to stay on top of competitors.

Other challenges include employee retention (17.5%), smaller profit margins (12%), and customer retention (10.5%). Only 5% of respondents said that they were not facing any challenges that are impacting their business confidence.

An additional key change that two in five (40%) hoteliers are making is lowering their prices in order to help with customer retention, along with 20% expanding their product offering in order to appeal to new consumer groups such as offering food services or the option for an early check-in and late check-out.

Other steps that independent hoteliers are taking include investing in technology and digital transformation to support growth (20%), increasing pricing structure in order to protect profit margins (16%), along with their business model so it's more eco-friendly resulting in lower energy costs (13%).

THOUGHTS ON DIGITAL TRANSFORMATION: Digital transformation has quickly made its way into the hospitality industry, with some hotels offering guests the ability to check-in through their mobile, or a kiosk, along with the option of keyless entry to rooms.

Digital transformation aims to enhance the customers experience, all while making the operational side smoother and it seems as though hoteliers in the UK agree that investing in digital transformation and technology is key to their future growth. A third (33%) of respondents said that investing in digital transformation is very important to their future growth, whilst 36% agreed that it is moderately important.

Whilst all other respondents remained neutral on the matter, one in ten (10%) said that don't think digital transformation is important at all to their future success.

Corin Camenisch, Product Marketing Lead at SumUp commented on the survey: “As champions for small merchants, we conducted this survey to discover the confidence levels of small business owners and decision makers in the UK to better understand the challenges they face, gauge their optimism about their future, and identify areas where support for SMEs might be needed.

“Overall, confidence levels of small business owners and decision makers across the UK are high. This positive outlook suggests that small merchants are prepared to navigate potential uncertainties and continue to thrive.

“We have provided tips off the back of our findings for those just starting out in business, or who are looking to deal with unexpected market fluctuations on our full campaign page.”

For more information and business advice, please visit the full campaign page here: https://www.sumup.com/en-gb/business-guide/uk-business-confidence-report-2024/

Lancashire Multiple Operator Adds 12th Pub to Portfolio Lancashire multiple operator, Open Brewers, has added the Queens Arms, Kirkham its sixth Star Pubs’ leasehold, to its pub estate, which now consists of 12 pubs.

The operator’s other Star Pubs consist of: Pear Tree, Penwortham; Red Lion, Longton; The Stanley Arms, Preston; The Fox & Lion, Leyland, and The Crofters Arms in Leyland.

The Queens Arms has closed for a £114,000 revamp and will reopen midAugust as a wet led town centre community local. Three new jobs will be created on the back of the investment, which is intended to create the best pub outdoor area in Kirkham town centre.

The investment will see a complete redecoration of the exterior, including new signage, lighting and furniture for pavement drinking and new café barriers. A covered courtyard area with TV and seating will lead to the pub’s large beer garden, where there will be new garden furniture and umbrellas. The outdoor seating capacity is being expanded by 43% to 112.

Daniel says: “We’ve grown our estate organically, driven by the individual potential of a pub rather than by expansion targets. We’re always looking to recruit staff. We then find the pubs for our managers to run. The

success of our business has been built around putting the right people in the right pubs to create something that works for each local community.

We still have the same management in our first pubs because our choices are the right ones, and we look after staff. We see Open Brewers as a team business, where staff members have a voice. We do a lot of training identifying trends. It’s essential to look outside of the box and keep evolving the business.

“Business is unpredictable at the moment. It doesn’t mean there isn’t the trade, it’s just that you have to be the best you can be as people are more selective nowadays. It’s not a question of offering cheap drinks. You need to make people want to come out and socialise, to provide a great environment inside and out and to provide excellent service all the time.”

Says Star Pubs Area Manager, Richie Roberts: “We’re delighted to be supporting Daniel and his team realise their vision for the Queens Arms, taking it to the next level. They’ve taken time getting to know the pub and the area in which it operates ensuring that their offer meets the needs of the community. The investment in the pub chimes perfectly with the upgrade in the high street.”

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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CLH Digital

Issue 222

Pubs Code Adjudicator Reveals Results of Annual Tied Tenants Survey The Pubs Code Adjudicator (PCA) has issued the results of this year’s Annual Tied Tenants Survey, which highlight tenant sentiment towards, and their relationships with, the UK’s big six tied pub companies: Admiral, Greene King, Marston’s, Punch, Star Pubs & Bars, and Stonegate.

The survey gathered the opinions of 1,203 tied pub tenants, who were interviewed about their views on a range of important topics.

The Pubs Code provides these tenants with important protections to ensure transparency in their business relationship with their pub company, and the PCA seeks to understand through this survey their overall satisfaction in that relationship and to look in depth at a variety of key areas.

Out of the 1,203 tenants interviewed, it was revealed that 63% were satisfied with their tenant relationship, whilst 21% were dissatisfied. Overall pub company satisfaction has remained stable except for pub chain Star, which has improved tenant satisfaction by 9 points since 2023.

Those surveyed listed the following as some of the reasons for their satisfaction: good communication and the relationship with the Business Development Manager or area manager, listening and responding to issues quickly, providing information, being fair and transparent, giving freedom and being supportive during the costof-living crisis.

However, the following issues were flagged as some reasons for dissatisfaction: a lack of support or a onesided relationship, little to no contact with the Business Development Manager, slow repairs or disputes with repairs and dilapidations schedules, issues with deliveries and a lack of transparency and communication around changes.

Marston’s, Admiral and Greene King had the highest overall satisfaction at 79%, 78% and 77% respectively,

whereas Stonegate tenants were the least satisfied at 47%. Information given to new tenants at Marston’s, Admiral and Greene King was revealed as the most useful compared to the that of the other pub companies, with Stonegate tenants finding the information least useful.

With regards to satisfaction with the tenancy agreement type, 68% were satisfied and 17% were dissatisfied, which is an improvement year on year.

The reasons given for satisfaction include: the terms of the agreement are fair and transparent, there is good negotiation on rent or repairs, and investment in the pub. Marston’s tenants are the most satisfied with their agreement at 83%, closely followed by Admiral on 79% and Greene King on 75%.

The survey also looked at the awareness of the Pubs Code, which remained unchanged at 78% and awareness of the Pubs Code Adjudicator, who enforces the Code, was also unchanged at 55%.

Trust in the independence of the Pubs Code Adjudicator has improved this year, particularly in terms of being independent from the pub companies (64% trust, an increase of 7 points from 2023) and familiarity with the rights has remained consistent since last year.

Commenting on the survey findings, Fiona Dickie, the Pubs Code Adjudicator, who enforces the Pubs Code, said: “It is great to see evidence that trust in the Pub Code’s independence has improved this year, especially in terms of being independent from pub companies themselves and that awareness is at similar levels to last year.

“These results inform our regulatory work, and it is important for the industry to see these pub company comparisons. The highest overall satisfaction results from Marston’s, Admiral and Greene King set a standard pub companies should be seeking to attain and exceed. The results give valuable information for the industry, and this annual survey seeks to drive improvements across the board.”

To summarise, almost 8 in 10 tenants are aware of the Pubs Code and a majority of tenants are aware of the Pubs Code Adjudicator. Just over 6 in 10 tenants are satisfied with the relationship with their pub company, with tenants of Marston’s, Admiral and Greene King the most satisfied. Positive relationships are typified by transparent, open business relationships and strong business support.

The Pubs Code Adjudicator, Fiona Dickie, will continue to work closely with the six largest pub companies, as well as their tenants, to help establish fair relationships across the board.

The PCA will also ensure that all parties have adequate support and the requisite information they need to perform at the peak of their abilities to drive equality in the tied tenancy pub sector.

Young Chester Hotel Chef is a Rising Star Finalist young chef from The Chester Hotel in Aberdeen has been named as a finalist in the prestigious Aberdeen City and Shire Thistle Awards, which recognise excellence in the tourism and hospitality industry.

Ellie Gray, 21, is chef de partie at the luxury boutique hotel, where she works alongside head chef Chris Gray and his team. She has been shortlisted in the MacRobert Trust Rising Star category, which aims to recognise the achievements of individuals that are at the start of their career within the tourism & hospitality industry and who display passion and enthusiasm.

Ellie started her career in catering at the age of 16, working full time at a rural hotel while studying part time at North East Scotland College. She won the student of the year award in her final year, which earned her a week’s work experience at The Chester Hotel during its Signature Fine Dining Festival in 2023.

There, she impressed Michelin-starred chef Lisa Goodwin-Allen, who invited her to do an internship at her restaurant, Northcote, in Lancashire.

Ellie joined The Chester Hotel full time the following year and has since worked with some of the most renowned chefs in the country, including Angela Hartnett, Phil Howard, Tom Brown, Tom Aikens and Glynn Purnell, who have all cooked at the hotel’s annual Signature Festival. She has also taken on the role of pastry chef, creating desserts and afternoon teas for up to 200 guests a week.

Stephen Gow, general manager at The Chester Hotel says, “Ellie is a remarkable young chef who has a bright future ahead of her. She has shown incredible talent, dedication and enthusiasm, and has become a valued member of our team. She always goes above and beyond to deliver and to make our guests happy. She is a perfect example of a rising star, and we are very proud of her reaching the final. She is a great example of the young talent that we have in our region and in our industry.

“Ellie has embraced every opportunity to learn from our team here at The Chester Hotel and from some of the best chefs in the country, who have generously shared their knowledge and expertise with her. We are delighted to have Ellie as part of our team and to support her career development and congratulate her on being a finalist in the Aberdeen City and Shire Thistle Awards.”

“I am absolutely thrilled to be a finalist in the Aberdeen City and Shire Thistle Awards. It’s such an honour to be recognised for doing something I love. I am very grateful to The Chester Hotel for giving me this amazing opportunity to learn from the best and to develop my skills and creativity. I also want to thank all the chefs who have mentored and inspired me along the way. They have shown me what it takes to be successful in this industry and I hope to follow in their footsteps.”

The winners of the Aberdeen City and Shire Thistle Awards will be announced at a ceremony on Friday 20 September. The regional winners will then go on to compete at the national finals in November 2024.

Welsh Government Urged To Reduce Hospitality’s Business Rates Burden The Local Government Finance (Wales) Bill passed in the Senedd today introduces measures that can more easily allow much-needed reform of business rates.

THIS INCLUDES: • More flexibility to make changes to reliefs and exemptions.

• Enable changes to the calculation of payments for different categories of ratepayers.

UKHospitality Cymru has long-called for differential multipliers and the Welsh Government now has the power to implement a lower rate for hospitality.

It is urged to do so to rectify the imbalance of the current system, where hospitality businesses pay three times more than other sectors, as a proportion of turnover.

David Chapman, Executive Director of UKHospitality Cymru, said: “I’m delighted that Welsh Government is taking seriously our calls for reform of business rates, through these changes to the tax system and its 12-month review of business rates reliefs.

“This paves the way for a lower multiplier for hospitality, which we’ve been calling for to reduce the burden on our sector and increase the fairness of the rates system.

“Hospitality pays three times more than sectors like banking, for example, as a proportion of turnover, which is completely unjust and penalises bricks and mortar businesses.

“Total reform of the system is desperately needed and I hope that the Welsh Government will work closely with the UK Government, which has pledged to reform rates, to ensure there is consistency and a level playing field across the UK.”

The ‘Karaoke Room Effect’: 18

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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.”

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 handcooked 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

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/

How Does A Combi Oven Save Energy?

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CLH Digital

Issue 222

With energy costs still high, managers continue to look for ways to reduce their commercial kitchen bills without compromising meal quality. One possible solution is the commercial combi oven – not only do these versatile units increase cooking speeds, improve yields, and save space, but they often reduce energy consumption as well.

you’re using, combi ovens are set up to achieve optimum food quality and conserve energy at the same time.

SAVE ENERGY AND MONEY ON CLEANING The latest generation of JLA combi ovens use WaveClean® hands-free technology for fuss-free cleaning without manual scrubbing or any need for PPE. Even better, a single WaveClean cartridge now saves 36% water and 28% on energy compared to our previous models.

So, could a combi oven work for your kitchen? Here’s why investing could save you money in the long term.

COMBI OVENS PROVIDE MORE ENERGY-EFFICIENT COOKING Does a combi oven use more electricity? The steam function cooks food faster than conventional ovens, which means they’re likely to use less energy – and reduce costs – over a longer period. Combi ovens also heat up faster than standard conventional ovens, further reducing electricity use and speeding up serving times.

THINKING ABOUT ENERGY EFFICIENCY BEFORE YOU BUY While combi ovens are generally more energy efficient than their conventional counterparts, it’s worth looking out for extra energy-saving features. As an example, JLA’s combi-ovens use a triple-glazed sealed unit that reduces heat and energy loss during cooking.

Before you buy, you should consider the best sized combi oven for your kitchen. Compact combi ovens are most efficient, but too small a model and you may resort to using other appliances. Likewise, larger combi ovens will handle bulk quantities of food, but could be inefficient in a smaller kitchen that won’t use its full capacity.

ENERGY STAR-CERTIFIED

THE IMPORTANCE OF OVEN MAINTENANCE

Combi ovens are multifunctional by design: along with traditional oven duties, they can be used for baking, roasting, grilling and steaming. In turn, they easily replace multiple appliances which might otherwise be running at the same time, saving you extra energy. And all this while making life easier for your staff and maximising space in your kitchen.

With options to steam, convection-cook, combine both methods, or reheat your pre-prepared dishes, JLA’s Energy Star-certified combi ovens offer a versatile and dependable solution. And they do all of this while reducing your running costs by up to 30%.

INTELLIGENT STEAM FUNCTIONS

As with any commercial kitchen equipment, a combi oven should be serviced frequently and well maintained so inefficiencies don’t creep in over time. Many equipment suppliers will offer a service contract that covers breakdowns and repairs – this is the best option to keep your kitchen up and running, especially during busy periods.

TRIPLE-GLAZED COOKING CHAMBER DOORS

By using only the amount of steam needed to cook the ingredients

For more about the benefits of combi ovens, visit www.jla.com

COMBI OVENS NATURALLY REPLACE OTHER APPLIANCES

A ‘Culinary Adventure Like No Other’: Nestlé Professional 2024 Toque d'Or® Duo Return From Switzerland This year’s Toque d’Or back-of-house (BOH) winner, Geraldine Sierra Torres, and front-ofhouse (FOH) runner-up, Emma Bancroft, have just returned from a once-in-a-lifetime culinary trip to Switzerland, where they were able to visit some of the country's most renowned restaurants and hotels, soak in some of the nation's most iconic landmarks and scenery, and delve into Nestlé's Swiss origins and culture.

Firm in its commitment to supporting young hospitality talent, each year Nestlé Professional Toque d’Or helps college students bridge the gap between classroom learning and the realities of the industry.

Expanding on the competition’s sustainability theme, Geraldine and Emma spent more valuable time with Nestlé’s global executive chef Emmanuel Lorieux and sustainability manager, Ana Aragon at its HQ in Vevey, in a sustainability-focused, culinary arts training session.

Emmanuel Lorieux commented: “Participating in the competition and evaluating the students was an excellent experience as their creativity and energy were inspiring. It was a pleasure welcoming the winners to our global headquarters and sharing the role of the corporate chef and the network of the chefs around the world.”

And to further enhance their learning and development, the duo were offered bespoke beverage training from Nestlé Professional's Global Master Barista, Christos Sotiros and Global Beverages Commercial Manager, Harald Reitz at the Nestlé Beverage Centre in Orbe. This included learning about coffee growing and brewing processes followed by a tasting session.

Christos Sotiros commented: “During the competition, I was impressed with the creativity and quality of the competitor’s coffee drinks. It was great to see the winners and to spend some time with them to share the coffee knowledge, from farm to cup.” As well as participating in dedicated training, Geraldine and Emma were treated to memorable experiences throughout the trip, from a special tour of the Mosimann Collection at Cesar Ritz College – with Swiss chef and restaurateur Anton Mosimann – to an indulgent day of fondue and wine tasting at La Maison du Gruyère. Afterward, they embarked on a tour of Maison Cailler, a Nestlé-owned chocolate factory, to immerse themselves in the world of chocolate.

Reinhold Jakobi, Head of Nestlé Professional Strategic Business Unit said: “It has been an honour to be part of Toque d’Or competition and to invite the winners to Switzerland for their award trip. The students who participated in the Toque d’Or are of high quality and their passion and knowledge of the food service industry is very inspiring.”

Deepening their appreciation and knowledge of the relationship between regenerative practices in farming and hospitality, Geraldine and Emma visited the ‘terraced’ vineyards of Lavaux where they learned more about the cultivation and harvesting of grapes. The next day, they toured the EHL Hospitality Business School in Lausanne, enjoying a fine-dining lunch at Berceau de Sense, one of many gastronomic experiences during the trip. This was followed by a late-afternoon boat cruise around Lake Geneva, appreciating Switzerland's natural beauty.

The trip concluded with a scenic train journey on the Golden Pass Railway, transporting them from Montreux to Interlaken Ost and providing breathtaking panoramic views of the Swiss mountains. They ascended Mount Pilatus by cable car, where they enjoyed a wide array of activities, including a toboggan run, rope park, Ibex safari, mountain biking, and a cave tour, among many others. They then rounded off the adventure with a delightful meal and drinks at Restaurant Pilatus Kulm.

2024 Toque d’Or BOH winner, Geraldine Sierra Torres, said: “This journey has been an incredible and funfilled experience, exceeding all my expectations. I'm deeply grateful for this opportunity, which has not only provided me with unforgettable memories but also invaluable knowledge that will shape my future career. A heartfelt thank you to everyone who made this adventure possible.”

2024 Toque d’Or FOH runner-up, Emma Bancroft, said: "I've had such an unforgettable adventure in Switzerland. I feel so grateful to have experienced this opportunity as the runner up. I have gained so much knowledge that will help me in my future career and I can't thank Nestlé enough for this once in a lifetime experience."

Geraldine and Emma have joined other former winners and finalists in the Toque d’Or Ambassador Programme. This exclusive programme provides ongoing mentorship, networking opportunities, and the chance to play a lead role in other Nestlé Professional initiatives, such as the Choose Hospitality Pledge.

The Choose Hospitality Pledge aims to educate secondary students about the industry’s wide range of entry-level roles and training opportunities, the breadth of roles available, as well as the many career pathways on offer.

Katya Simmons, Managing Director of Nestlé Professional UK&I, said: "Nestlé Professional’s Toque d’Or exemplifies our commitment to supporting young hospitality talent, and every year we're proud to watch these young people grow. This year's extraordinary culinary journey through Switzerland was another moment to savour for both Gerladine and Emma, as they were able to develop their knowledge and sharpen their skills, all while soaking in the country’s amazing food, drink and culture.”

Drinks Sales Hotspots: Ten CGA Insights from Imbibe 22

CLH Digital

Issue 222

At last week’s Imbibe Live event, CGA by NIQ’s Chris Sterling shared an expert overview of On Premise drinks trends, with a focus on growth opportunities for suppliers and manufacturers. Here are ten of the market hotspots to watch.

1 - PREMIUMISATION This year has brought an extension of consumers’ trend for buying fewer but better drinks in the On Premise. Asked about their choices with a fixed amount of money, well over half (58%) of consumers said they would buy one or two premium drinks—far more than the 13% who would buy four or five lower-quality ones.

2 - LONGER SERVES While quality is vital, consumers also want to be certain they will get full value for their money. This is playing to the advantage of longer serves in LAD categories, which some perceive to be better value than spirits or wine. CGA’s OPM service reveals beer and cider have grown their share of drinks sales by a combined 1.6 percentage points in the last 12 months, while spirits have lost 1.3 percentage points.

3 - LIVE SPORT AND MUSIC Many types of occasions have recorded a drop in frequency over the last 2 years, including both relaxed and high tempo drinks. But the shares of visits taken by live sport and music have increased by 3 and 1 percentage points respectively. The Euros football tournament has been a reminder of how big sporting occasions can boost beer brands in particular.

4 - EARLIER DAYPARTS One of the biggest post-COVID shifts in the On Premise has been the move towards earlier dayparts.

Average weekly sales by value after 10pm have dropped by 7.3%, but they’ve risen sharply in the 12pm to 7pm period. This has important implications for consumers’ category choices.

5 - VODKA AND RUM Spirits sales are under pressure, but some segments are faring better than others. Vodka and rum increased their share of the category by 0.7 and 0.3 percentage points in the last 12 months, and whiskey and cream

liqueurs have made gains too.

6 - COCKTAILS Vodka and rum sales have been shored up by cocktails, sales of which have marginally increased in the last 12 months, despite a 3.3% drop in distribution. Mixed and layered shots like Baby Guinness have been another growth segment.

7 - WORLD LAGER Positive LAD trends and premiumisation have powered the growth of world lager. Its share of the category grew by 2.3 percentage points in the last 12 months, mostly at the expense of standard lager. Draught world lager has sharply increased its penetration—from 45% of outlets in 2017 to 69% at the end of 2023.

8 - STOUT Stout has been another post-pandemic winner, thanks to effective marketing, a close association with live sport and a focus on quality. It has increased its share of the LAD category by 1.3 percentage points and diversified its appeal to younger and female consumers in particular.

9 - HEALTH A growing focus on health and moderation is fuelling interest in no and low alcohol brands. Earlier this year, 67% of industry leaders told CGA’s Business Leaders Survey that no and low would be a key trend in 2024, and beer, cider, wine and spirits have all seen sharp growth here—albeit from a low base.

Sustainability is another important ethical consideration, with two in five (41%) of consumers now proactively choosing drinks brands that are sustainable.

10 - SOCIAL MEDIA In a competitive environment, social media is key to visibility. Half (48%) of bar staff told CGA’s Global Bartender Report that brands with strong social media presence were best placed to thrive this year, and a similar proportion of consumers (49%) say they have purchased a drink or food brand after seeing it on a social platform.

City Licensed Premises Celebrate Wins At Safety Thirst Awards Restaurants Jin Bo Law and Madison, and the Mr Foggs City Tavern pub have taken home their winners’ gongs from this year’s Safety Thirst Awards in the City of London.

Photo credit: Clive Totman

The awards, which are held at Guildhall, are given to licensed cafes, bars, pubs, clubs, restaurants, and events venues across the Square Mile which are part

of the City of London Corporation’s scheme.

A record 75 Square Mile licensed venues were accredited for this year’s awards, which were first launched in 2006, and three venues were singled out as overall winners – Madison; Mr Foggs City Tavern, for the second time; and Jin Bo Law, which had entered the scheme for the first time.

Mr Foggs City Tavern was the overall winner for the second time, while Jin Bo Law, which entered the scheme for the first time, and Madison were singled out for ‘highly commended’ trophies.

As the Licensing Authority for the City, the organisation’s awards promotes high standards in reducing crime and anti-social behaviour, while also helping to ensure a safe and pleasant environment for people to socialise.

This year’s scheme was expanded to include criteria on counter terrorism, combatting drink spiking, enhancing women’s safety, tackling sexual harassment, and suicide prevention, all of which are a top priority for the UK’s night-time economy.

Accredited venues are eligible for a 30% discount from the City’s late-night levy applicable to all venues with permission to sell alcohol between the hours of midnight and 6am on any day of the week. Currently, 310 venues pay the levy.

‘Safety Thirst’ is a key part of Destination City, the City Corporation’s growth strategy for the Square Mile

as a world-leading business and leisure location, delivering a seven-day-a-week Square Mile that is a global magnet for businesses and residents, visitors, and workers alike.

Chairman of the City of London Corporation’s Licensing Committee, James Tumbridge, said: “Many congratulations to the winners of this year’s Safety Thirst scheme.

“The increasing number of accredited venues is a testament to the quality of City licensees, who take their customer safety and service so seriously. As footfall continues to rise, it’s wonderful to see so many engaged venues.

“As part of the Square Mile’s leading leisure offer, we have experiences to cater for everybody. We work hard to attract people to spend time in the City and I urge people to discover our hidden gems.

“Accredited venues raise the profile of the Square Mile as a safe place in which to enjoy a night out, as well as underlining the importance that we place on the safety of visitors to our night-time economy.”

General Manager, Mr Fogg’s City Tavern, Jay Sebode, said: “It is a great pride to receive the overall winner award, it is a recognition of all the work we do here at Mr Fogg’s City Tavern to create a welcoming and safe environment for our guests.

“As a licensed premises, we have a duty of care towards the community and we take that responsibility seriously. It was great to see so many other venues receiving an award and it shows we all aim to make the City of London a safe space for everyone.”

Director of Operations, D&D London for Madison, Med Rogers, said: “We are delighted to receive such an accolade from the City of London Corporation celebrating our commitment to the safety of our guests – which is essential to every great night out.”

Issue 222

CLH Digital

Drinks Sales Beat Inflation for Third Week Thanks to Euros England’s progress in the Euro 2024 to defeat in the final has helped the On Premise deliver a third successive week of above-inflation growth in drinks sales.

CGA by NIQ’s Daily Drinks Tracker reveals average sales in managed venues in the seven days to last Saturday (6 July) were 6% up on the same week in 2023. It follows the same rate of growth in the previous week, and a 9% increase in the seven days before that.

Year-on-year growth is particularly impressive given the widespread cool weather of June compared to the high temperatures of last year. It peaked on Sunday (30 June), the day of England’s final group stage game against Slovakia, when sales rocketed 40% ahead of the same day in 2023. England’s next game, against Switzerland on Saturday (6 July), delivered a 29% upswing.

Trading was more subdued on other days of the week, as some sports fans saved their money for visits to pubs and bars during England games. Year-on-year sales were either flat or down by up to 9% every day from

The AVLA Licence – A Legal Requirement When travellers check in at a property, they expect a certain level of comfort and entertainment. Television is indispensable. While some may argue that TV is dying in the age of streaming and on-demand content, in reality it remains essential, especially in the UK. Television still holds great value for the hospitality industry.

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

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

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Monday to Thursday (1 to 4 July), before slumping 18% on Friday (5 July), which suffered against a very hot equivalent Friday in June 2023.

Beer’s close association with football in pubs made it the top-performing category of last week, with sales up by 14% year-on-year. Cider (up 8%) was another big winner. Soft drinks (down 5%) and wine (down 4%) fared less well, but spirits achieved marginal growth, thanks in part to post-match celebrations on game days.

“The Euros are driving a very strong late June and early July for pubs, bars and beer and cider brands,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “England’s involvement in the final should make Sunday the best trading day of the year for many venues. It’s important to remember that the tournament is neutral or negative for some venues, especially food-led ones, and those that do screen games on Sunday will have to compete with at-home viewing options. Nevertheless, England’s success is clearly creating a feel-good factor that will hopefully unlock more spending as the summer goes on.”

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.

• Holy Island’s first & only distillery.

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New Legislation For Hospitality And Retailers Announced Today: Martyn’s Law Martyn’s Law is proposed legislation that will require publicly accessible premises and events to take proportionate measures to reduce the risk of a terrorist attack and to reduce the risk of injury if such an attack occurred.

Originally pledged by Rishi Sunak’s government, the new Labour government reaffirmed that commitment in the King’s Speech today (17 July).

Some commercial landlords may not be aware of the impact of the proposed legislation, which will affect shops and shopping centres, hospitality and leisure venues, and hotels and visitor attractions, to name but a few.

The draft legislation proposed by the former Government was called the Draft Terrorism (Protection of Premises) Bill.

Whilst this draft is subject to amendment following a previous public consultation, the new Government proposes to continue with the same Bill which, if enacted will create two tiers of publicly accessible premises – those with a public capacity of 100 to 799 known as the Standard Tier and an 800+ capacity known as the Enhanced Tier. Enhanced Tier premises will shoulder greater obliga-

tions and cost than Standard Tier premises. Standard Tier premises will be required to have reasonably practicable security measures dealing with Evacuation, Invacuation, Lockdown and Communication to staff and customers in the event of an attack. Staff will need to be made aware of these measures.

The former government estimated that 65% of the nearly 279,000 premises falling in the Standard Tier would be retail or hospitality.

Fines for non-compliance can range from a maximum of £500 a day plus a £10,000 maximum fixed penalty for Standard Tier premises, and a daily fine of up to 1% of the fixed penalty for Enhanced Tier premises, that fixed penalty being up to £18m, or 5% of worldwide turnover (whichever is the greater).

Whilst the proposed legislation generally holds the tenant or operator responsible for compliance, it is important that landlords and commercial property owners understand what these new proposed obligations will mean. It must be stressed at this stage that the Draft Terrorism (Protection of Premises) Bill is not law at all and no legislation to date has entered Parliament.

Poppleston Allen are well aware of the concerns about the implications and costs of complying with Martyn’s Law. That is why we have been working closely with an industry leader in counterterrorism and security who has been involved with Martyn’s Law from the outset. Together we hope to provide those with property interests clear guidance and updates on any proposed legislation as well as a cost-effective online platform to ensure compliance if and when Martyn’s Law in whatever form becomes statute.

Blackpool Toppled As Nation’s Best Staycation Destination Blackpool has been toppled from the top spot as the nation’s best staycation destination by the Lake District and Dorset, as the cost of accommodation and a family day out have climbed substantially over the last year across the seaside favourite.

That’s according to the latest Staycation Index by finance specialists, RIFT, who ranked eight of the nation’s best staycation destinations scoring them on the affordability of accommodation, the cost of a family day out to a nearby attraction, the price of a pint and the cost of an all important fish and chip supper. The lower the cost of each aspect, the higher the score, with the winning destination crowned based on the highest total index score.

The figures show that across the eight staycation destinations analysed, the cost of short term rental accommodation such as an AirBnB comes in at an average £194 per day, up 33% versus the £146 RIFT found last year.

The average day out for a family of four will set you back £68, up 8% versus last year, while the average cost of a pint has climbed by 3% annually coming in at £4.41 today.

Finally, the average cost of just one fish and chip supper sits at an average of £11.69, having increased by 4% on last year.

Last year RIFT found that both Blackpool and the Lake District topped the table when it came to the best balance of costs across the board. However, this year Blackpool has fallen to third in the overall rankings with a score of 4.05.

This is largely due to the fact that the cost of a family day out at Blackpool Pleasure Beach is the most

expensive of all locations analysed by RIFT, with the price for two children and two adults coming in at £180.

In contrast, the average cost of a day out at The World of Beatrix Potter in the Lake District has fallen by 35% annually, helping to cement the Lake District as the nation’s best staycation destination when it comes to overall affordability with an overall index score of 5.06 according to RIFT. Dorset ranks second with a score of 4.11, with Devon (4.03) and The Cotswolds (4.02) completing the top five. It’s worth noting that with inflation only just now easing, all staycation destinations analysed by RIFT have seen accommodation costs climb over the last year.

Just the Lake District has seen the cost of a family day out reduce, with the rest seeing this cost increase.

The Cotswolds is the only area to have seen the price of a pint come down versus last year, whilst every area has also seen an increase in the price of a fish and chip supper.

Bradley Post, MD of RIFT, commented: “The recent wet weather might not be the only factor putting you off a staycation this year. Our latest index shows that with inflation having only just eased, the cost of everything from accommodation to some fish and chips is higher than it was last year.

That’s not to say you can’t have a great holiday if you plan appropriately and if you know where to look, there are some bargains to be had.

So with the economy now finding its feet, we’d encourage you to help further its recovery by spending your hard earned money holidaying domestically and supporting local businesses and the domestic tourism industry.”

Venues Should Celebrate Friendship Day with the Spirit of Friendship - TOVARITCH! Vodka Friends are the ‘family’ we choose. Helps your guests celebrate those friendships and use International Friendship Day on 30 July as an excuse to service a rather special vodka.

There is no better way to celebrate the day than with a drink whose name, in translation, is ‘friend’: TOVARITCH! Premium Vodka.

TOVARITCH! has attained 147 industry awards, making this 100% European brand the world’s most highly awarded vodka. The brand is currently making advances in the UK where, until recently, it’s been little known.

Don’t be misled by the Russian brand name. The word ‘tovaritch’ means ‘friend’ in Russian. The name reflects the recipe’s 200-year heritage and forms the basis of the brand’s ethos so is perfect for Friendship Day. The brand owner immediately switched to European production over two years’ ago, in February 2022, as soon as the attacks by Russia on Ukraine began so that TOVARITCH! is European through and through. This fine spirit is made in the Baltic state of Latvia, part of the EU, and uses only European materials in terms of ingredients, production, and packaging. Trade customers and consumers concerned about provenance, therefore, can purchase this product with total confidence.

Made to a traditional recipe, TOVARITCH! was created in the 18th century by the noble

family of Count Jules Rene Litta. Marquis Eugenio Litta Modignani, the CEO and founder of the modern company which owns the brand, TSI S.A., rediscovered the family masterpiece and launched this authentic brand in the 20th century.

Eugenio Litta Modignani said: “Tradition is at the heart of the brand’s excellence, but a contemporary approach is the key to our continuing success. Our brand is resilient, excellent, and now more accessible than ever before. We are delighted but not surprised that ours is the most awarded spirit in its category.”

The clean, contemporary bottle design and label are skilfully designed to give this brand prominent shelf presence and to be instantly recognisable. For the on-trade, the brand offers a range of point-of-sale assets to support listings and encourage brand recognition and sell-through.

The Geneva-based company which owns TOVARITCH! Vodka views the UK as one of its next big growth areas. With total world vodka sales projected to surpass US$40 billion by 2030, this previously static category is set for a comeback as a new generation discovers vodka, which remains the largest spirits category. As the gin category slows, there is a significant opportunity for exciting premium vodka brands to carve a niche.

For UK trade sales of TOVARITCH Vodka! contact: harry@amathusdrinks.com

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CLH Digital

Issue 222

UK Pub And Restaurant Transactional Market Activity Improved In H1 2024 Report Reveals Investor confidence has returned following an uplift in mergers & acquisitions according to the latest Pubs & Restaurants 2024 Mid-Year Market Insight report by Christie & Co, which reflects on market activity and trends across the UK’s pub and restaurant transactional markets in the first half of 2024 and provides an outlook for the rest of the year.

The report reveals that pub market activity improved in H1 2024, compared to the subdued levels seen in 2023, with Christie & Co’s key transactional metrics trending upwards since January this year, albeit off soft year-on-year comparables.

Demand has been polarised towards bottom-end and premium assets however, this also shifted over the past six months, with signs suggesting the mid-market is returning. Additionally, there has been increased M&A activity signalling that investor confidence has improved.

THE KEY MARKET INSIGHTS AND TRENDS REVEALED IN THE REPORT INCLUDE: • Christie & Co instructions increased by 46% compared to historic low levels. Viewings, offers, deals agreed and exchanges increased by 5%, 15%, 46% and 74% respectively • The sub 600K market remains strong but the freehold, freehouse market is returning as confidence improves • There is increased demand for closed sites, particularly within the restaurant sector as buyers would prefer to buy the property and add value in the current environment • The most active buyers are predominantly experienced operators or individuals already in the marketplace who understand value

• Pub Co’s have been notably active. They are looking to divest sites that no longer fit their portfolios, subsequently freeing up capital to acquire new sites • The late-night sector has continued to struggle, with the latest figures from CGA Nielsen indicating there were approximately five closures per week in Q1 2024. The growth of the late-night bar, changing social trends and disproportionate impact of the cost-of-living crisis on the student and younger demographic has contributed to this. Entertainment-led venues are faring better • Consumer habits have shifted with regards to food, drinking and dining out times – a continuation of last year • Operators are focusing on creating lean, consolidated businesses versus saturation Looking ahead, whilst it is noted that operators are still contending with staffing issues, cost pressures and current interest rates have made funding deals challenging, Christie & Co remains optimistic that market activity is moving in the right direction and suggests that correctly pricing assets is the key to increased deal activity as vendor expectations remain high, particularly as rates are expected to come down in the coming months.

Stephen Owens, Managing Director of Pubs & Restaurants comments, “The first half of 2024 has seen the forward momentum continue from the end of last year. What the sector now requires in order to ensure that the recovery continues, is stability, the new government to keep its pledge to help the hospitality sector particularly around business rate reform, interest rates starting to ease, improved consumer confidence and hopefully for the sun to come out and play its part.”

Sandman Signature Gatwick Hotel Achieves Green Key International Sustainability Award A hotel near Gatwick Airport has met the stringent criteria of the prestigious Green Key International Sustainability Award.

Sandman Signature Gatwick Hotel has recently implemented a number of initiatives in order to improve the ecological footprint of its operations.

Green Key sets the standard for excellence in the field of environmental responsibility and sustainable operation within the tourism sector.

During the rigorous judging, each establishment is assessed against strict standards, which are set by the global Foundation for Environmental Education (FEE) and backed by the World Tourism Organisation and the UN Environment Programme. These criteria include staff involvement, guest information and sustainable management of energy, waste, water, cleaning products, food and drinks. Through making greener choices, each establishment is able to significantly reduce their environmental impact, reducing the consumption of energy and water and improve their guests’ experience.

The four-star, 151-bedroomed Sandman Signature Gatwick Hotel has undertaken a wide range of activity to improve its environmental footprint. A sizeable investment has been made in a new wireless building management system that controls all of the hotel’s major mechanical units. These units can be set to run at a certain time from any laptop/desktop and have resulted in a 20% reduction in monthly electricity use.

Gints Skieris, General Manager at Sandman Signature Gatwick Hotel, said: “The Green Key Certification is

not easily achieved, which in my opinion makes it so much more valuable. It makes you think harder and more creatively about how to be a greener business and that can only be a good thing. During this journey, we learned a lot and found new ways to save water and electricity and ensure that less waste goes to landfill.

“Green Key is one of the leading ecolabels recognised by Google Travel as part of their recently announced ‘Sustainability Labelling’ within their Google powered booking engine. This recognition is important to guests, and we want to make sure we are doing our part in improving the world around us. We are looking forward to getting all of our UK properties accredited over the coming months.” In England, the Green Key scheme is managed by environmental charity Keep Britain Tidy and Chief Executive Allison Ogden-Newton said: “We are delighted to award Sandman Signature Gatwick Hotel the Green Key certification. This award proves that luxury and sustainability can go hand in hand, meaning travellers do not have to compromise in order to curb their carbon impact.

“The Green Key programme not only serves to recognise the specific achievements of each establishment but also to create a network within the industry for the sharing of innovation and best practice.

It is our vision that the whole industry takes steps to reduce their carbon footprint as we strive to Build Back Better post pandemic and decarbonise the UK economy to meet the government’s 2050 net zero target.”

It’s The Small Touches That Make A Big Difference: British Luxury Lampshades So much effort goes into making guest experiences special and memorable in the UK’s 10,000 or so hotels. It could be down to the softness of the bed or the tartness of the lemon dessert ...it all takes professional care and attention from all the skilled staff working their magic day in day out.

Here at Tringhams we believe that the ambience of the rooms in a hotel have a massive impact on the positive experience of guests that stay there -the warmth of the lighting and the quality of the lampshades is where we specialise in making a real difference to guest experiences.

These are areas that are so often overlooked or seen as less important than other higher profile areas of the hotel.

Our consumer research tells us that guests love to relax in quintessentially British décor...in surroundings that they aspire to have in their own homes.

It also tells us that housekeepers and hotel proprietors struggle with finding the time to look at the smaller touches that make up a stunning hotel room-that’s why we have created the Tringhams’ Lampshade Fitting Guide to make the process as stress- free as possible for our customers.

At Tringhams we have been supplying handcrafted luxury lampshades from our family-owned business in London since 1986 We are proud to have supplied many of the most beautiful houses, hotels ,castles and palaces in the UK but it’s helping the Independent Hotel sector transform their special spaces into stunning rooms that is our true forte.

If you want to order new luxury lampshades or replace or restore existing one’s please see the advert on the facing page for details.

Issue 222

CLH Digital

27

NTIA Says England Success in Euros Has Not Only lifted a Nation but Has Saved Businesses The England football team’s progression in the Euros has “inadvertently saved our sector”, night-time industry leader Micheal Kill has said following the squad’s Euro 2024 final defeat.

Spain claimed a 2-1 win while the Three Lions fell at the last hurdle for a second European Championship final in succession.

Michael Kill CEO of the NTIA : ”I cannot overstate the significance of England’s success in the Euros for our night time economy and hospitality sector. The national football team has not only lifted the spirits of a nation but also revitalised a sector that has faced unprecedented challenges.

Their win in the semi finals provides us with another golden opportunity to host a massive night of football, bringing fans together across the UK. This event is more than just a match; it is a beacon of hope and a muchneeded boost for venues, staff, and the entire community involved in nightlife and hospitality.”

He added the industry has faced “immense challenges” in recent years but support from England fans had allowed venues “to momentarily set aside our daily struggles”.

He said: “I can attest that tonight we witnessed a group of footballers who gave their all on the field in pur-

suit of a national legacy.

“In doing so, they have inadvertently saved our sector, selling millions of pints throughout the tournament and generating nearly a billion in additional revenue for our local pubs and venues, which have faced immense challenges over the past four years.

“This tournament has taken us on an unforgettable journey, allowing us to momentarily set aside our daily struggles.

“This evening’s final has reignited a sense of national pride and reminded us of our values and passion.

“We hope this will be a pivotal moment that changes the nation’s mood and rekindles our spirit and desire to engage, socialise, and celebrate culture.”

British Beer and Pub Association chief executive Emma McClarkin had just two days before the final said that she expected “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,” she added.

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.”

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Issue 222

National Pubwatch Launches Major Review Into The Impact Of Pubwatches In Creating Safer Drinking Environments National Pubwatch has launched new research to demonstrate the importance of pubwatch schemes to fighting crime and disorder.

watches do. With the new Government pledging to tackle antisocial behaviour it will be great to showcase how important pubwatches are in helping to achieve safe, secure and responsibly led social drinking environments.”

The voluntary organisation, that supports over 800 pubwatches across the UK, has commissioned a team of academics at Leeds Beckett University to undertake a rigorous study to evaluate the strengths and effectiveness of National Pubwatch and local pubwatch schemes around the UK and their impact on crime reduction and community safety.

This latest research is a follow-up to similar study conducted in 2013 which found that almost two-thirds of respondents said that their local pubwatch scheme contributed to a decrease in the amount of alcohol-related violence in their premises and local area. While 94% said it was important for National Pubwatch to offer support and advice for new schemes, an equal percentage said it was important in providing ongoing support.

A key element of the study is a survey of people involved in running and supporting pubwatch schemes. This includes licensees and staff, representatives from local authorities and police, as well as members of other organisations that collaborate with pubwatches.

Importantly, the latest research will also be asking participants to identify good practices, suggest improvements, and innovations to develop National Pubwatch and the local pubwatch schemes.

National Pubwatch is calling for people to take the survey here and give their insight.

The research is being funded with support from both JD Wetherspoon and Diageo.

National Pubwatch chair Steve Baker OBE said: “’I would like to thank two of our main sponsors JD Wetherspoon and Diageo for generously funding this crucial research which we hope will highlight the importance of pubwatch schemes in creating a safe environment for people to work and socialise.”

He added: “We are asking for you to help fill out this survey to showcase all the integral work that pub-

Dr Alexandra Kenyon, from Leeds Beckett University who is conducting the research, added: “This aim of this research is to establish the key benefits of National and local pubwatch schemes for a range of stakeholders and make recommendations for improvements.

“It will be interesting to see 10-years on from the original research how important the stakeholders involved in pubwatches feel they are continuing to help to create a safer environment for customers and staff working in the night-time economy.”

To fill out the survey please – https://www.surveymonkey.com/r/Pubwatch2024

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CLH Digital

Issue 222

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 222

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 222

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.

Exceeding Customer Expectations Hospitality should be based on exceeding customer expectations. The better the operator does to impress its customers, the better its reputation and customer retention.

Unfortunately, it's not always possible to get customer service right every time, no matter how hard you try or how good staff training is. UK businesses lose £12 billion annually due to poor customer service.

This may sound astronomical, but there are ways to improve how customers see your business.

Alongside great staff training, investing in the latest technology will help improve your reputation.

CardsSafe Ltd.'s technology has been a part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system protects businesses by deterring dine and dash and securely protects customers' bank and ID cards while they run a tab. The bar tab-keeping units signify to the cus-

tomer that the venue cares about their card security.

If a customer wishes to run a tab and their bank card is slotted in the wallet or stuffed into a till, things don't look good for the business. The impression of the brand is diminished, resulting in less loyalty and, ultimately, a reluctance for that customer to return.

One of CardsSafe's longeststanding customers, the leading global hospitality brand Hilton, has used their system since 2005. They say, "All our customers are pleased that we look after their cards more securely with CardsSafe." CardsSafe's tab systems are in multiple hotels nationwide.

So, the choice is yours. To exceed customer expectations, ensure your technology benefits your business and reap the benefits of reputation and loyalty.

For more information, please visit www.cardssafe.com or contact the sales team on 0845 500 1040.

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 222

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 222

Sustainable Resources

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

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

Founded in 2014, Foodles has pioneered a revolutionary approach to tackle mundane corporate catering.

Rather than running a canteen, the innovative business delivers fresh, healthy, home-cooked meals on a daily basis, which are stored in next-generation smart fridges and dispensed to customers much like a vending machine.

The concept was originally launched in France, but has since expanded further across Europe – first into Belgium in 2020, before entering the UK in 2022. Every year, the business delivers more than 1,000,000 pre-pre-

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

Michaël Ormancey, cofounder and co-CEO of Foodles, commented: “Since setting up our services in London, we’ve seen a variety of companies sign-up to receive daily deliveries. We aim to offer complete flexibility to both employers and employees – in essence, we’ve re-imagined the lunch break.

“However, while our cutting-edge approach is far more sustainable than the old fashioned corporate catering model, uneaten meals must be dealt with responsibly.

Our partnership with ReFood will enable us to continue to grow with this sustainable, scalable solution.”

With three AD sites in the UK (Dagenham, Doncaster and Widnes), ReFood works with hundreds of businesses for across the food supply chain to enable best practice, sustainable food waste management.

Every year the company handles 480,000 tonnes of waste, using it to generate renewable energy and sustainable biofertiliser.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

About Star Micronics

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

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

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

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

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

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

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

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

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

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

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Issue 222

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