CLH Digital - Issue #223

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 223

Hospitality Site Closure Rate Slows www.CLHNews.co.uk

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But Trading Hours Tumble as Outlets Look to Control Costs

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Hospitality outlet closures have slowed in the past 4 weeks, with the rate falling below -1% at a year-to-date level, according to a report by industry analysts Oxford Partnership.

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The sector lost another 86 outlets between June 1-July 6, with the hardest hit in Suburban and Urban areas.

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increased sharply during the first 3 months of this year to 80 a month, up 56%, from the 51 a month lost during the first quarter of 2023.

The analysis revealed that the overall number of pubs in England and Wales, including those vacant and being offered to let, fell to 39,162 at the end of the first quarter of 2024 to 31st March down 239 compared with 39,401 at the end of 2023. In the first quarter of 2023, 153 pubs vanished.

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CLH Digital

Issue 223

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A SILVER LINING AMIDST THE GLOOM – BUT MORE NEEDS TO BE DONE EDITOR

Peter Adams

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

The latest report from industry analysts Oxford Partnership has brought a slight glimmer of hope to the hospitality sector.

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While the news that the rate of hospitality closures has slowed, falling below -1% year-to-date, is a positive development, the reality remains stark.

Between June 1 and July 6, another 86 outlets shut their doors, with suburban and urban areas hit the hardest. Each closure is not just a sad loss, but an alarming indictment of the state of our nation's economy.

The slowing rate of closures suggests that perhaps we are seeing a stabilisation, but it's far from a cause for celebration. It sometimes feels as if those in government do not truly understand hospitality, often appearing to pay mere lip service to the sector's challenges.

This week's announcement by the Prime Minister and Education Secretary about the launch of Skills England, aimed at creating a shared national ambition to boost the nation’s skills, is a case in point. Without wishing to sound cynical, such initiatives often end up as tired tropes that fail to bring about real change.

Don't get me wrong – I appreciate the value of training and upskilling. At 24, I switched careers from engineering to hospitality, training here in Bournemouth and supporting myself by working breakfasts and dinners in almost all of the large hotels.

I understand the importance of proper training. However, the sector needs major surgery, government help, and relief to sustain it. Hospitality is unique and rewarding, thriving on people, experiences, and connections – aspects that those in power often seem to overlook.

Hospitality is a melting pot of cultures, backgrounds, and perspectives, embracing employees and guests from all walks of life. Working in such an environment broadened my horizons, taught me about different cultures, and deepened my appreciation for the rich tapestry of human experiences.

At its heart, the hospitality industry is about the simple joy of making people happy.

FAX: 01202 552666

www.CLHNews.co.uk Whether you're on the front line or in management, your role is to create memorable experiences for guests. The ability to brighten someone's day, help them celebrate a special occasion, or, on occasion ease their woes is both fulfilling and heartwarming.

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Successive governments have treated the sector as a cash cow, decimating it and leaving many operators in despair. This misuse has sucked the life out of a vibrant industry. It brings us back to the central issue: upskilling people for a sector that continues to shrink, albeit at a slower rate, is pointless without a robust strategy to revitalize the industry.

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The government needs to inject vibrancy back into hospitality. No one wants to work on a sinking ship, and while we're not there yet, strong and decisive action is needed.

Business rate reform, a cut in hospitality VAT, and a re-examination and reduction of duty are essential. The ethos of hospitality is making people happy, helping them enjoy, celebrate, and sometimes commiserate. Reviving this sector is crucial to getting the country back on its feet.

The news of a slowing rate of closures is a step in the right direction, but let's not lose sight of the bigger picture. Real, transformative support is required to ensure that our beloved hospitality industry not only survives but thrives. The ball is in the government's court – it's time they truly understood and valued the heart and soul of hospitality.

I can always be contacted at edit@catererlicensee.com

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN 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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Hospitality Site Closure Rate Slows Issue 223

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(CONTINUED FROM FRONT COVER) CONTROLLING COSTS

sales growth of 4.7%. While the Euros brought sports fans into pubs for matchdays involving England and Scotland the damp weather kept people away from beer gardens and terraces, and sales in this channel rose only 2.7% above June 2023. The on-the-go segment achieved 4.0% growth, but bars were down by 4.0%.

Furthermore, Oxford Partnership’s report revealed that operators are still controlling their outgoings by managing their opening hours, with outlets trading 197k less hours, in the latest week, than last year driven by less outlets and less hours with the average outlet open for 2 hours less a week.

“SOLID BUT UNSPECTACULAR”

The study also revealed that consumer footfall had increased +3% in the latest period as we see fans came out to watch the Euros in Pubs and Bars, with consumers spending longer over their occasions as the average dwell time continues to grow +3.3% in the last 4 weeks.

Pubs, bars and clubs saw modest year-on-year growth in June +0.5%, with the influx of sports fans watching the Euros outweighing the bad weather and keeping the category on par with its strong performance in June last year.

TOUGH FOR RESTAURANTS

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “June’s solid if unspectacular growth capped a decent first half of the year for Britain’s hospitality groups. The weather has been far from ideal for pubs and drinks suppliers, but England’s progress in the Euros has been a very welcome lift for venues screening games. A good month for restaurants shows consumers remain eager to eat out, and we can be optimistic that people will loosen their spending as some cost pressures ease. Nevertheless, with the Tracker hovering only just above inflation, groups will have to work hard to achieve meaningful sales growth in the second half of 2024.”

MODEST INCREASE

However it was a tougher month for restaurants, which declined -11.5% year-on-year, although this was an improvement on last month (-15.7%), reflecting the selective approach cost-conscious consumers are taking to discretionary spending; with consumers choosing to spend less on eating out at restaurants.

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “Pub operators will be disappointed with the modest increase in sales generated by the early stages of the Euros. However, a second month of inflation beating growth for restaurants offers further evidence, and hope, that consumer purse strings are loosening against a backdrop of real wage increases and anticipated interest rate cuts.”

Draught Beer and Cider volumes have continued to fall as the category declines -3.7% year to Date (YTD) as the bad weather continued to keep people at home. World Lager +11.2% and Stout +7.8% remain the star performers whilst Premium Lager -13.3% and Core Lager -8.5% continue to drag the category performance down.

“There was positive news for the industry in the King’s Speech around the apprenticeship levy amendments and nighttime safety, but significant headwinds remain with confirmation of zero hours contracts reform and proposed increases to the national minimum wage. Combined with a lack of clarity around business rates, operators will be looking for further certainty from the new government in the second half of the year.”

GROUPS FARE BETTER

In May CLH News reported that overall the rate of hospitality business closures slowed down over the first months of 2024 as businesses saw crippling cost inflation ease back.

Britain’s top hospitality groups fared better with recorded year-on-year sales growth of 2.9% in June 2024, according to the latest CGA RSM Hospitality Business Tracker.

The figure is down slightly from May’s rate of 3.6%, but ahead of the current rate of inflation, as measured by the Consumer Prices Index, and is the eighth period of growth in the last nine months.

The Tracker revealed that group restaurants were the best-performing channel in June, with year-on-year

Figures again from CGA by NIQ and AlixPartners showed that 368 hospitality sites, or the equivalent of four a day, closed in the first quarter of the year.

While the number of venues continues to tick down overall, the rate has slowed significantly, as confirmed in Oxford Partnership’s latest data.

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How Can Pubs Maximise Sales and Go for Gold During the Olympics?

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Issue 223

By Jon Boland, General Manager, Clover in the UK (https://uk.clover.com/) With the arrival of the Olympics, it’s not only the athletes looking to win big this summer. Pubs across the UK can anticipate a surge of customers as fans gather to watch the most prominent events and join in on the action. This increased footfall presents a golden opportunity for pubs looking to capitalise on the “Olympic Effect” on the economy, but the sprint to success will be reserved for those who are well-prepared to accommodate customers in the busy period. Crucial to this preparation is having the right payment systems in place to efficiently serve customers and maximise sales.

THE RACE TO THE BAR International sporting events are known to generate significant footfall and spending for pubs across the country. The recent Euros tournament was a prime example of this, with fans reportedly queuing up to secure a spot in the pub hours before the final game’s kick off.

Our own data, drawn from tens of thousands of small and medium businesses in the UK, indicates that pubs and bars have a lot to gain from these high-profile sporting events.

For instance, spending at pubs was up 43% during the last World Cup in 2022, when compared to the same period during a non-World Cup year. This trend will only continue as consumers continue to get involved in the Olympic festivities and rally behind Team GB. At a time where difficult operating conditions and pub closures are facing the UK, it’s more critical than ever for pubs and bars to lean into these huge cultural moments to draw in customers and maximise the sales opportunity.

CREATING A WINNING EXPERIENCE WITH DIGITAL PAYMENTS

As the crowds pour in to watch the big moments for Team GB, it’s important that pubs ensure their service is as swift as the athletes themselves. This starts with having the right payments set-up in place. Offering a range of user-friendly payment methods from cards to mobile wallets like Apple Pay is a must to provide convenience and choice to customers, as well as to drive loyalty.

As fans relay race to the bar, they also don’t want to lose precious time waiting to pay. For pubs bracing for marathon queues, investing in handheld payment devices can enable staff to serve customers whether they’re at a table, outside or anywhere else on the premises. Similarly, self-service and contactless options can be crucial to help pubs reduce waiting times both for customers, but also staff. Speedier transactions reduce the number of staff needed to operate the till, which can provide relief during the busiest periods or amid staffing shortages. A pub that can take payments seamlessly can serve more customers and ultimately, make more sales.

HOW PUBS CAN GET IN POLE POSITION Investing in the right payment infrastructure is essential for pubs to prepare for the Olympics and beyond. A point of sale (POS) and business management system designed for the hospitality sector is a smart place to start. This not only simplifies the payment experience, but also provides pubs with a host of wider benefits to optimise their operations and scale their business.

An integrated POS and business management system can provide actionable business insights from orders, such as real-time sales data to understand the best-selling items. Inventory management capabilities can also provide assurance that pubs are well-stocked to fulfil orders. Both are essential for pubs to control their profit margins.

These solutions are not only useful for busier periods, but also to improve the day-to-day running of a business over the long-term, as pubs continue to overcome the hurdles of challenging operating conditions. The technology that pubs choose to help them through the Olympics will also set them up for sustained growth, ensuring they’re in pole position to maximise their revenues.

Thinking Drinkers Set Out To Save The Pub what they clearly need is a musical written and performed by two people who can’t sing.”

Comedy duo the Thinking Drinkers is throwing its support behind the beleaguered hospitality sector with the launch of a new show celebrating the pleasures of the pub.

To recognise the hard graft of those on the frontline of pubs, bars and restaurants, there are discounted tickets available to hospitality workers at performances of Thinking Drinkers: The Booze-ical (sic), which premieres at the Edinburgh Festival Fringe this August.

McFarland said: “The number of British boozers is shrinking like a crisp packet in a roaring pub fire and, according to some rough sums we scribbled down on a beer mat, in six years they will be outnumbered by soulless coffee chains and Greggs. It’s time to rise up against the pastry-archy.

The show will see the duo Ben McFarland and Tom Sandham express their love for the local while serving up, and tasting, a quintet of beers and spirits.

“Our last show put us in The Guinness Book of World Records for masterminding the World’s Biggest Pub Quiz, so it’s clear that our global influence is now huge.

The award-winning entertainers are also urging their audience to sign their hard-hitting petition that demands all work lunches in pubs and restaurants become 100 per cent tax deductible as long as there’s a decent drink on the receipt.

“We have high hopes that this show will tip the balance for pubs.

Bringing back lunch at the local is just the start – we want to lead the nation back to the boozer.”

Sandham said: “Ben and I first met when we worked on a pub trade newspaper and, frankly, most of our best – and only – work was done over a pint at lunchtime.

Thinking Drinkers: The Booze-ical is a new, all-singing, all-dancing, lyrical love letter to the local. Set in a pub, it co-stars the super-talented West-End singers Flat and the Curves.

“It’s heartbreaking that today’s generation of workers seem to rarely even get out of the office, let alone enjoy a cheeky craft ale and a cheese toastie courtesy of HMRC to set them up for the afternoon.

Sandham said: “Thinking Drinkers: The Booze-ical has all the ingredients for the greatest lock-in of your lives: intoxicating anthems, a whole load of funny, liquor-laced history, a profound paean to the pub and, let’s not forget, five first-class free drinks.

“The Booze-ical was inspired by the daily battle pubs are currently facing to survive and thrive. Hit by a combination of Covid, rising energy costs, the cost-of-living crisis and crippling business rates, we thought

“We’re also giving something back to busy hospitality workers, helping them to unwind by offering discounted tickets at a show that constantly reminds them of their working environment.”

Punch Pubs & Co Acquires The White Swan, Market Rasen Punch Pubs & Co has added to its growing portfolio with the acquisition of The White Swan in Market Rasen.

The traditional town pub, set within Lincolnshire Wolds’ Market Rasen, will form part of Punch’s Leased and Tenanted estate with new Publican Macauley Bowers who is already well known within the area taking the helm.

Speaking about the acquisition, Punch Pubs & Co’s Head of Estate Development and Acquisitions Andrew Cannons commented: “We are delighted to welcome Macauley into the Punch family following the acquisition of The White Swan. This fantastic town centre pub has huge potential and a long-standing reputation within

the community. We are looking forward to working alongside Macauley to ensure The White Swan continues to thrive for many years to come.”

Punch Pubs Operations Manager David Hill added: “The White Swan is already an excellent pub, and we see a successful future here. I am looking forward to working with Macauley who already has strong ties with the local community, to build a fantastic pub business and welcome the community back through the doors of their local pub.”

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Government Launches Blueprint Toward “Getting Britain Working” The Department for Work and Pensions will shift its focus from welfare to work under a Labour government, the department's new minister has said.

In a speech in Barnsley, Secretary of State for Work and Pensions Liz Kendall said more attention needed to be given to the factors affecting whether people could get work, including health, skills, childcare and transport.

Ms Kendall has set out how Britain’s system of employment support must be fundamentally reformed to tackle the “most urgent challenge” of spiralling economic inactivity.

At the launch of the “Pathways to Work” report in Barnsley Ms Kendall laid the path for a new Government white paper to get Britain working, central to delivering the Government’s first mission – to kickstart economic growth; making everyone, not just a few, better off.

Ms Kendall said: “The fundamental problem we face is that the current system of employment support is designed to address the problems of yesterday – not today, tomorrow and beyond.

She will say over the last 14 years the DWP has focused almost entirely on the benefits system, and specifically on implementing Universal Credit, and that “nowhere near enough attention has been paid to the wider issues – like health, skills, childcare and transport – that determine whether people get work, stay in work and get on in work.”

The Secretary of State set out bold plans to tackle economic activity by enabling local leaders to tailor schemes to get people back into work – and to prioritise good, rewarding, well paid work, saying: “I can confirm today that we will empower local leaders and local areas to tackle economic inactivity and open up economic opportunity.”

“We will give local places the responsibility and resources to design a joined-up work, health and skills offer that’s right for local people.”

“DWP will support local areas to make a success of this new approach.”

As part of her drive to tackle economic inactivity, the Secretary of State will also announce a new group of external experts who will provide labour market insight and advice to drive change throughout the system.

The Labour Market Advisory Board, which will be chaired by Paul Gregg – Former Director of the Centre for Analysis of Social Policy at the University of Bath – is expected to meet quarterly and will provide advice to the Work and Pensions Secretary and offer insight, expertise, and challenge to the department’s plans.

Kate Nicholls, UKHospitality Chief Executive, said: “The Government’s commitment to reform the current system of employment support is a positive step to help drive economic growth and get more people into work across all sectors.”

“As a central pillar of the UK economy, the hospitality sector plays a key role in driving growth, supporting job creation and regenerating towns and cities across the country, creating places where people want to live, work and invest. We can play a critical role in reducing economic inactivity and delivering prosperity.”

“We have been working closely with the Government to develop successful pilot employment schemes in cities including London, Liverpool, Manchester, Coventry and Cardiff, to tackle labour shortages in the sector and provide jobseekers with the opportunity to upskill and secure fantastic job opportunities in hospitality.

This is a step in the right direction, however it’s crucial that the Government delivers its manifesto commitment to reform the Apprenticeship Levy and improve its delivery to ensure both workers and businesses are fully supported and create a sustainable model for growth moving forwards.”

Summer Of Sport And New Investments Boost Young’s Sales & Revenue Young’s has announced an increase in revenue of 26% since the beginning of the new financial year thanks to a boost from the UK’s summer of sport.

The Champions league, Euros and Wimbledon have dominated pubs’ TV screens with customers heading to bars and beer gardens to make the most of the games.

Revenue in the last five weeks has risen by 33.8 per cent in total and 10.6 per cent on a like-for-like basis, outgoing chairman Stephen Goodyear said.

“This positive performance demonstrates that our proven strategy of operating premium, individual, and well-invested pubs and bedrooms consistently delivers industry-leading results.

“Customers flocked to our pubs to watch England make us proud, only

narrowly missing out at the final of the Euros, and Wimbledon which although wet, saw a number of our pubs breaking records.

Adding: “Our pubs are looking forward to welcoming customers for the Olympics, followed by the autumn Rugby internationals in November, Young’s also noted the purchase of City Pub Group, the largest acquisition in its near 200-year history, as an significant factor in driving long-term shareholder returns.

Mr Goodyear also confirmed he would be stepping down at the AGM and is set to be replaced by non-executive director Steve Cooke who said: “On behalf of the Board, I’d like to thank Steve for his incredible service and contribution to Young’s. During his tenure, Young’s has transformed and cemented itself as a leader in our sector. We wish him all the best for his retirement.”

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CGA’s Euros Wrap: Big Matchdays’ Impacts On Drinks Sales The Euro 24 football tournament has delivered a major boost to drinks sales for many pubs, bars and suppliers, with daily uplifts of as much as 78%. Here is CGA by NIQ’s exclusive analysis of eight of the biggest matchdays for the On Premise.

1 Scotland v Germany, Friday 14 June (total sales uplift against the equivalent day’s average of 2024: +3%) The first game of the tournament for the home nations ended in disappointment for Scotland. But it did at least deliver a modest 3% increase on sales compared to the Friday average of 2024 so far. As with all games, the upswing for venues screening live sports (+8%) was higher than those that don’t (-3%).

2 ENGLAND V SERBIA, SUNDAY 16 JUNE (+29%) With a much higher number of venues it was no surprise that the Euros effect was much greater in England than in Scotland. While this game was somewhat drab for fans, it delivered a 29% uplift‚ rising to 37% in venues screening games.

3 ENGLAND V DENMARK, THURSDAY 20 JUNE (+19%) The upswing for England’s second group stage game was lower at 19%—not helped by the Thursday timing.

Venues screening games benefited by 39%, but those that didn’t lost 11% of average Thursday sales.

4 ENGLAND V SLOVENIA, TUESDAY 25 JUNE (+78%) England’s third game delivered by far the biggest increase at 78%, and venues showing the match more than doubled drinks sales at 105%, as fans celebrated progress to the knock-out stages of the tournament.

5 ENGLAND V SLOVAKIA, SUNDAY 30 JUNE (+15%) A 5pm kick-off time muted the impact of this game on drinks sales, which rose only 15% on the 2024 Sunday

average. The prospect of work the following morning also put a cap on post-game celebrations.

6 ENGLAND V SWITZERLAND, SATURDAY 6 JULY (-10%) England’s quarter-final against Switzerland was the only matchday to deliver a negative performance overall, with sales down 10% compared to the average Saturday. With Saturday traditionally the busiest day of the week for the On Premise, large uplifts difficult to achieve.

Even venues screening games only achieved a 2% uplift.

7 ENGLAND V NETHERLANDS, WEDNESDAY 10 JULY (+30%) England’s thrilling victory over the Netherlands brought a 30% jump in drinks sales, rising to +62% in sports venues.

8 ENGLAND V SPAIN, SUNDAY 14 JULY (+29%) England making it to the final and the subsequent 29% uplift in sales (61% in venues screening sport) will have lifted the spirits of operators and suppliers regardless of which team they were cheering for. As is usually the case in big tournaments, LAD sales felt the biggest benefit as sales soared 49% above the average Sunday in 2024 so far. Spirits (up 44%) also did well, though cocktails (down 10%) and wine (down 21%) were both negative.

Violetta Njunina, CGA by NIQ client director, said: “Big tournaments like Euro 24 can be game-changing for brands and venues that screen games, and these numbers show the full scale of the benefit. Operators and suppliers that align themselves best with big sporting events like the Euros, understand sales patterns and craft compelling promotions and activations to lure consumers off the sofa have a big competitive advantage in generating spend and loyalty—not just during events like the Euros but throughout the year.”

Arkell’s Renews Sponsorship of Swindon Town FC

Arkell’s Brewery has renewed its long-standing association with Swindon Town Football Club, signing a record agreement with the club for the next three years, once again forming a strong partnership as the club looks to progress both on and off the field.

The deal includes continued sponsorship of the Arkell’s Stand, a prominent feature at The County Ground and the first thing visitors see when arriving at the stadium, not only on match days but also for events and conferences. The Arkell’s Stand holds great historical significance; in 1896, Thomas Arkell donated £300 for its construction, helping to establish the football ground as it is known today.

Brewery Sales Director, Nick Arkell, said: “We are proud to extend our partnership with Swindon Town Football Club. Our commitment to the club remains unwavering, and as Swindon’s longest-running

company, it feels natural to cement our relationship with the town’s football team. As the club’s first sponsor, this partnership epitomizes our shared history and dedication in the town. We believe this is one of the longest commercial relationships on record in the English Football League and we look forward to remaining dedicated in supporting STFC’s ambitions both on the pitch and as a hub for events and activities.”

Swindon Town Football Club Chief Commercial Officer, James Watts, said: “We are absolutely delighted that Arkell’s commitment to the club remains as strong as ever as it shows a commitment to all local businesses and supporters which identifies the vision to grow the club not only as a football stadium but a venue with events such as concerts and other sporting events.”

Lawyer Warns That Dine and Dash in the UK Could Lead to Two Years in Prison 8

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Issue 223

In the wake of increasing "dine and dash" incidents, where customers leave without paying for their meals, restaurant operators need to be well-prepared to handle such situations. One in 20 people has walked out of a restaurant without paying for their meal, and this phenomenon appears to be becoming more common in Britain.

IMMEDIATE STEPS TO TAKE DURING A 'DINE AND DASH' INCIDENT Safety First "The foremost priority is ensuring the safety of staff and other customers," advises Mike Brown, Head of Fraud at Weightmans (www.weightmans.com).

"Avoid any direct confrontations that could escalate into violence." This is crucial as confrontations can not only lead to physical harm but also create a chaotic environment that might further jeopardize the safety of everyone present. It is essential for staff to remain calm and composed, ensuring they do not take any actions that might put them-

attention to themselves or causing alarm among other customers.

Contact Authorities Immediately Prompt communication with law enforcement is vital. "Don't delay in contacting the police. Provide them with all the details observed and recorded by your staff," Brown emphasizes. Immediate reporting increases the chances of apprehending the offenders and deterring future incidents. It's also beneficial for restaurants to establish a good rapport with local law enforcement, which can facilitate quicker responses and more efficient investigations.

PRESERVING EVIDENCE AFTER A 'DINE AND DASH' INCIDENT CCTV Footage Ensuring comprehensive CCTV coverage is fundamental. Cameras should cover key areas such as entrances, exits, and dining spaces.

Securing copies of footage from the time of the incident is crucial for later review and use in investigations. High-quality footage can provide clear images of the offenders, which is indispensable for identification purposes.

Witness Statements

selves or others in danger.

Detailed witness statements are invaluable. Staff and any customers who witnessed the event should document their accounts as soon as possible. Fresh memories provide the most accurate accounts, making immediate documentation critical. These statements should include any observations about the offenders’ behaviour, appearance, and any conversations overheard.

Observe and Record

Receipts and Bills

Training staff to be observant is key. Brown suggests, "Train your staff to observe and note details about the diners keenly. Physical descriptions, clothing, distinguishing features, and the direction they head towards are all crucial pieces of information." Such details can significantly aid law enforcement in identifying and apprehending the culprits.

Staff should be trained to discreetly note these details without drawing

Preserving copies of unpaid bills and any notes made by staff regarding the incident is essential. These documents are critical pieces of evidence, providing clear records of the financial aspect of the offence. They can demonstrate the exact amount owed and support claims for restitution during legal proceedings.

Physical Evidence

Retaining any items left behind by the offenders is also important. Even seemingly insignificant items can be valuable in an investigation, potentially providing crucial links to the perpetrators. Items such as napkins, utensils, or personal belongings can sometimes carry fingerprints or other forensic evidence that can aid in identifying the offenders.

ACTIONS AND SENTENCING UPON CONVICTION Mike Brown explains the legal ramifications: “In the UK, dine-and-dash incidents can be prosecuted under various legal provisions, including theft, fraud, or making off without payment under the Theft Act 1978.

The Fraud Act 2006, particularly Section 11, addresses obtaining services dishonestly, which can lead to up to five years' imprisonment. This applies if someone uses services knowing payment is required but intends to avoid paying.”

“Common examples include not paying for chargeable data or software, ordering a meal without the means to pay, or accessing premium TV services without a subscription. Similarly, the Theft Act 1978 covers making off without payment, specifically targeting those who leave without settling their bills, potentially resulting in up to two years imprisonment and/or a fine. Courts may also order restitution to cover the unpaid bill, on top of any fines or custodial sentences. So, skipping out on a bill can have serious consequences beyond just the cost of the meal.”

Understanding the potential legal outcomes can help restaurant operators underscore the seriousness of dine-and-dash incidents to their staff and patrons. Educating employees about these consequences can foster a more vigilant and responsible attitude towards preventing such occurrences.

In conclusion, as dine-and-dash incidents rise, restaurant operators must prioritise safety, train staff to observe and document details, promptly contact authorities and preserve evidence meticulously.

Understanding the legal ramifications can also help in taking proactive measures to deter such incidents, ensuring a safer and more secure dining environment for all.

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

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

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

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

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

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

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

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

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

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

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

items that have graced its rooms and halls.

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

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

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

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

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

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

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

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

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

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

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Skills England To Transform Opportunities And Drive Growth Prime Minister Keir Starmer said: “Our skills system is in a mess, which is why we are transforming our approach to meet skills needs over the coming decades.”

The Prime Minister and Education Secretary have announced the launch of Skills England to bring together the fractured skills landscape and create a shared national ambition to boost the nation’s skills.

“They will help to deliver our number one mission as a government, to kickstart economic growth, by opening up new opportunities for young people and enabling British businesses to recruit more homegrown talent.”

The Education Secretary has also today appointed Richard Pennycook CBE, former chief executive of the Co-operative Group and lead non-executive director at the DfE, as the interim Chair.

Kate Nicholls, Chief Executive of UKHospitality, said: “The establishment of Skills England is a positive step that brings skills and education together under a single organisation to help drive economic growth and upskill the current and future workforce. Given the right circumstances, the hospitality sector is capable of delivering growth of 6% per year, and a focus on skills is central to this ambition. The sector is already the third largest employer in the UK, providing 3.5 million people with jobs, so it’s vital that our voice is represented within

Skills are crucial to economic growth, with a third of productivity improvement over the last two decades explained by improvements to skills levels.

But between 2017 and 2022 skills shortages in this country doubled to more than half a million, and now account for 36% of job vacancies.

Skills England will bring together central and local government, businesses, training providers and unions to meet the skills needs of the next decade across all regions, providing strategic oversight of the post-16 skills system aligned to the Government’s Industrial Strategy.

Supporting local areas to develop the skilled workforces they need – in particular across construction and healthcare – is fundamental to the Government’s mission to raise growth sustainably. By working with the Migration Advisory Committee, Skills England will also help reduce reliance on overseas workers.

the new body.”

“We are pleased to see the commitment of the new body to broaden the types of training that the Apprenticeship Levy can be spent, which will allow us to deliver a Hospitality Skills Passport, however we also need to see a focus on how apprenticeship delivery can be improved for the benefit of both workers and businesses and a focus on pre-apprenticeship training and we look forward to working closely together to achieve this.”

Picturesque Pub The Juggs Reopens To The Delight Of Visitors To The Downs And Locals Alike

A couple taking on their first Shepherd Neame pub together found they needed to hit the ground running as locals and visitors were queuing up to get back into the picturesque pub in its perfect spot on the South Downs.

pub kitchens, said: “It’s very unusual in the trade to have somewhere where you get footfall all the time. People walk over the Downs and they’re outside our door. The beauty of it is it’s such a nice place, with such a lot of history.”

Fortunately, Greg Coleman and partner Carla Marsh had decades of experience in the hospitality industry behind them to cope with the demand as they reopened The Juggs in Lewes, near Brighton.

Carla, 46, who is now running Front of House at the pub in The Street, Lewes, adds: “It’s been non-stop since we came in the door! We do know a lot of people because we are from the area but also the locals feel like they have their pub back!”

One of the prettiest pubs in Lewes, situated in a quiet, leafy village lane, today’s passers-by are more likely to be walkers taking in the delights of the Downs than the fishwives carrying their fish baskets – or ‘juggs’ as they used to be called – to the market in Lewes which the pub is named after.

Head Chef Greg, 53, who has had a long career running restaurant and

The building, originally built in the 14th century and added to over the years before being turned into a pub in the early 80s, has also had a thorough refresh, being repainted outside with new signage, a revamp of the large outside garden, as well as some refurbishment inside including new toilets. The team is also a mixture of old and new, with some long-serving members staying including Deputy Manager Jack Walker, while others have joined.

How UK Hospitality Can Accidentally Alienate Tourists 10

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By Sacha Zackariya, author of Leading Travel and Tourism Retail

The UK is having trouble getting its tourists back. A UN report released last week showed visitor numbers in 2023 were still down on 2019 levels, while our rivals like Spain and France have shot ahead. The reasons for this are many and cannot be solved by any single sector or operator.

But there are still tourists flowing into this country, and all too often I see them sitting down to eat at some American megachain, instead of one of the many homegrown and fantastic venues we have around the UK. As a frequent visitor to our restaurants and pubs and cafes, I’m afraid I know why so many tourists opt for fast food. Too many venues simply don’t know how to properly cater to international visitors. Without any ill will they totally alienate them. Here’s how.

LIMITED VARIETY & POOR VALUE FOR MONEY A common complaint is that outside of metropolitan centres, many visitors feel that traditional British cuisine lacks variety and excitement, often finding the menu options to be repetitive and uninspired. Many tourists find that dining out in the UK can be significantly more expensive compared to other European countries, with prices not always matching the quality of the food. This is true even of British staples like the English Breakfast, which can be seen as too heavy and greasy for some.

POOR COFFEE & TEA QUALITY: Coffee culture in the UK can sometimes fall short of the high standards set by countries like Italy, Latin America or Australia, leading to disappointment among coffee-loving tourists. Yes we have many great specialist coffee houses, but too often restaurants and pubs do not invest in good equipment or good coffees. Even getting decent quality green tea, which is loved so much in Asia, and increasingly in the rest of the word, is very hard - despite the fact that the UK is famous for its tea.

RELIANCE ON QR-CODE BASED ORDERING SYSTEMS The pandemic has encouraged an explosion in QR-based ordering systems, especially at pubs and fast casual restaurants. Some places have even ditched a paper-based menu altogether.

While tech-savvy customers might appreciate the convenience, older tourists or those from regions with less pervasive digital infrastructure will struggle with these systems. Even tourists at home with their smartphone might not have access to a cheap data connection overseas. Additionally, these systems essentially lock anyone who wants to pay with cash.

GOING CASHLESS Tourists still trust cash as the simplest way to control their spending and avoid foreign transaction fees. In many cultures, cash is still crucial as it is considered the only reliably private way to spend money. So by going ‘cashless’ you are potentially turning off a huge array of customers.

SUBPAR PUB FOOD

And the lack of variety is not limited to menus – tourists looking for a late-night food scene will be sorely disappointed even in most of London.

Despite the charm of British pubs, the quality of pub food can be hit or miss, with some tourists finding it to be bland and poorly prepared. One of the reasons again is the poor quality of training in the UK hospitality sector, which lags behind many European countries in the quality of the training either available from the government or insisted on by employers.

AUTOMATIC SERVICE CHARGES

LACK OF BASIC FOREIGN LANGUAGE SKILLS

One of the primary ways UK restaurants inadvertently alienate tourists is through automatic service charges, which are described as discretionary but are usually just waived through. This practice, while convenient for establishments, clashes with the tipping customs of various cultures. For American visitors, tipping is an integral part of dining out, with customers often rewarding excellent service with generous gratuities. When service charges are automatically added to the bill, these tourists may feel their ability to tip according to their own standards is curtailed.

Communication is key in hospitality, and the inability to bridge language barriers can be a significant source of frustration for tourists. While it is unrealistic to expect fluency in multiple languages from all staff, basic foreign language skills can go a long way. Simple greetings, menu explanations, and directions in commonly spoken languages such as French, Spanish, Mandarin, or German can enhance the guest experience.

Conversely, visitors from non-tipping cultures, such as Australia or Japan, may find automatic service charges confusing or even offensive, as tipping is not customary in their home country and can be perceived as a restaurant not being upfront about their actual prices. This combined with generally high prices in spots like London contributes to serious “bill shock”.

POOR SERVICE QUALITY: Inconsistent service standards and occasionally indifferent or rude waitstaff can lead to a less than satisfactory dining experience. This is a huge problem for the whole hospitality sector where a lack of a proper service training programme with support for reasonably priced accommodation for entry level staff means having good British waiting staff is very hard in areas of high demand.

Training staff to handle basic interactions in several languages or providing menus and information in different languages shows respect and consideration for international guests.

Tourists are fantastic customers, bringing diversity, cultural exchange, and significant economic benefits. By recognizing and addressing the subtle ways in which UK hospitality can alienate international visitors, restaurants and other establishments can create a more welcoming and inclusive environment.

The UK’s catering and hospitality training sectors do need to improve, they clearly lag far behind their counterparts in Germany, Italy, Spain or France. Most top hoteliers are trained in Switzerland or the US, very few in the UK. Embracing these adjustments will not only enhance the reputation of UK hospitality but also ensure that tourists leave with positive memories and a desire to return.

Greene King Hits £1 Million Milestone for Grassroots Sports with Euros Fundraising

Greene King has announced that it has raised £1 million for its Proud To Pitch In programme, with the goal being hit as the final whistle blew on the Euros 2024 last week.

Over the last two years, Greene King has donated 10p from pints, and 50p from selected can packs, of Greene King IPA to the scheme aimed at supporting grass roots sports. Throughout the Euros, the pub retailer and brewer, increased its offer to cover all Greene King beers.

Over the four weeks of the tournament, football fans helped to raise £200,000 alone, with £25,000 raised during the weekend of the England vs Spain final, taking Greene King over the £1 million mark.

The funds raised through the tournament will be used to help over 50 grassroots sports organisations across the country, supplying them with everything from rugby balls to rowing oars. These organisations will join the 250 clubs across the UK that Greene King has already supported through the programme.

One South London-based women’s football team, Lush Lyfe FC, received £4,000 from the programme to fund pitch hire and essential equipment, allowing them to extend their training sessions and expand their team.

Similarly, West Midlands football club, Boldmere St. Michaels FC, received £1,000 to enhance their women’s walking football team, the ‘Walking Mikes Women’. The funds were in part used to offer free taster sessions to local women in the community, many of whom have never played football before.

Heidi Boswell, Women’s Walking Football Lead, said: “We’re incredibly grateful to Greene King IPA for the support. The grant has helped so many women discover a love of football, become physically active and improve their mental health and wellbeing”.

Emma Hibbert, Head of Marketing for Greene King IPA said: “Over recent years, Greene King’s Proud To Pitch In funding has supported some incredible clubs and been able to increase grassroots participation for people all over the country from football, rugby and cricket to roller hockey, bowls and wheelchair sports.

“These clubs, like pubs, are at the heart of local communities everywhere, so we are delighted to hit our goal of raising £1 million to be able to fund projects with grassroot sports clubs across the UK. We hope that this summer of sport will encourage more people to join a local group in whatever sport they love and enjoy the benefits that this can bring mentally, socially and physically.”

For more information visit the Proud to Pitch In website here: www.ProudToPitchIn.co.uk

Hospitality Workers Report Surge In Mental Health And Wellbeing Issues Issue 223

Hospitality workers from across the industry have reported an unprecedented rise in mental health struggles based on a recent survey conducted

by UK charity Hospitality Action.

The survey, which took place in June this year, revealed a significant increase in the proportion of hospitality workers reporting mental health issues in their careers, rising from just over half (56%) in 2018, 64% in 2020, to more than three-quarters (76%) in 2024.

Over two-thirds (69%) said that they have experienced mental health challenges in the last five years since the Covid-19 pandemic and cost of living crisis, half (49%) in the last two years alone.

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Assistance Programme (EAP), indicating the significantly important role EAP’s play in mental health support.

In response, the charity is urging the industry to review its mental health and wellbeing provisions with a view to substantially enhancing protocols and initiatives to better support employees, and nurturing an environment in which it is safe to voice concerns without fear.

Chief Executive at Hospitality Action, Mark Lewis, said: “Despite significant progress in recent years reducing the stigma associated with mental health and wellbeing, it is evident that we still have a long way to go. Employers must take the lead by creating a work environment that prioritises a balanced work/life dynamic and which encourages open, honest discussions without fear of negative repercussions.

When asked to identify the top three challenges they were personally likely to face in the next 12 months, managing a good work/life balance (60%) was cited as the primary issue, closely followed by mental health (44%) and finances (42%). The correlation between deteriorating finances, poor mental health and workplace pressure is borne out by the surge in calls the charity has experienced to its helplines over recent months.

“The Covid-19 pandemic and cost of living crisis devastated our industry, as evidenced by these survey results and the surge in calls to our helplines. A fundamental, permanent shift in attitude towards mental health is essential to provide the crucial help and support needed to sustain a resilient and healthy workforce in our industry.”

When considering the main challenges facing their workplace generally, respondents thought work/life balance (45%), high expectations/workload (43%) and long hours (40%) were the issues most likely to impact organisational wellbeing.

The results of the Taking the Temperature survey will be discussed in more detail on Thursday 25 July at 9:30am when Hospitality Action’s Marketing Director, Jeremy Gibson, will join Founder of mum and Walk for Wellbeing, Craig Prentice, in Episode One of our ‘Talk for Wellbeing’ series.

A key concern for employers should be how opinion is divided regarding whether hospitality organisations adequately support employee wellbeing. Whilst two-thirds of respondents believe that their employer creates an environment where their mental health can be openly discussed, and that they have a good work life balance (agree 62%), more than a third of employees (38%) do not feel either to be true. This ‘lost third’ tend to be in more operational roles and are generally amongst less experienced team members, highlighting the need for employers to make sure nobody is left behind in terms of employee communications.

Join the live discussion at https://74n5c4m7.r.eu-west1.awstrack.me/L0/https:%2F%2Fwww.linkedin.com%2Fevents%2Fstateofthenation-wellbeinginhos7217135290409197568%2Ftheater%2F/1/01020190e3f94a6a-a613030c-6b7f-4063-bd3c-99f725f02335-0000 00/1kdgK80bSN-2jAiZiID5IMaC8oE=384

Just over half of respondents would be comfortable to discuss their mental health with their employer (52%). However, two-thirds (65%) stated that they would be reticent to vocalise a mental health challenge due to fears it could negatively impact their career progression, a vital point employers must address if they are to succeed in fostering a truly supportive and open work culture.

Encouragingly, 85% of respondents feel that they can recognise the signs to look out for if a colleague is struggling and 79% would start a conversation.

Regarding the assistance most likely to be offered to an employee citing a mental health issue, almost threequarters (71%) of employers said they would look to change working patterns to help improve work/life balance and reduce stress. Additionally, two-thirds (67%) would also signpost employees to an Employee

OTHER KEY TAKEAWAYS: • The biggest personal challenges impacting staff wellbeing for the coming year are finances, mental health and managing a good work/life balance (in that order).

• Respondents are most likely to turn to family and friends for advice, with a manager being their least preferred option.

• Of those that have access to a mental health first aider, almost half (48%) do not know who it is.

• Opinion is evenly divided regarding whether hospitality organisations adequately support employee wellbeing, with nearly a third (32%) feeling supported and an equal proportion (33%) saying they still have no clear support.

• Just under half (44%) agree that their organisation does not prioritise their mental health and wellbeing.

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Let Tech Lead The Way 14

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The hospitality industry has been through years of dramatic change, from struggling through the devastation of Covid to keeping up with the pace of technology, the latter bringing with it a host of positives for guests, business owners and staff. Steve McGregor, Group MD for DMA Group (www.dma-group.co.uk), looks at how technology is transforming hotels from the ground-up, improving behind the scenes building and staff management, and enhancing the guest experience.

For hotel owners and their maintenance teams, the latest real-time workflow management technology can simplify and streamline property operations. Not only does this save time, but it positively impacts the bottom-line, reduces risk and improves the customer experience. In the age of the online review, ensuring slick operations at every turn is a must for any successful consumer-facing business.

Real-time visibility and reporting, with complete transparency anytime, anywhere and on any device, helps ensure a building is running as it should, that statutory compliance is being met and shut-down periods are better managed to avoid unplanned disruption – a key consideration for busy hotels where interference with the guest experience must be avoided.

Over the life of a building, this focus on ‘live’ data driven management results in a shift from reactive towards more proactive maintenance and support with a focus on exceptions. Instead of a schedule determining when to assess a property’s or an asset’s performance, on-the-pulse information can offer the insight to deliver a more predictive approach. Engineers can intervene before a problem arises, avoiding more expensive repairs, breakdown and downtime.

For engineers in the field and back-office staff, smart digitally enabled automated business processes and workflows saves a great deal of paperwork. Before developing our own solution within DMA itself, our engineers and admin teams spent an additional 10,000 hours filling in forms – namely logbooks, time sheets and

expense claims. This type of service management platform can also be used to great effect for front-line hotel employees too.

Apart from better managing buildings and the people that work on and in them, remote consolidated access to data through a single operating lens allows for standardisation across multiple sites, crucial to hotel chains which need to deliver a unified approach and the same levels of quality for all guests. Using one platform to manage a whole chain also allows individual hotels to better utilise local suppliers, boosting job opportunities and cutting the carbon associated with sub-contractors travelling across the country.

A unified approach can also extend to the tech hotels use to directly engage with guests, giving them more control of their environment and providing a distinct and ‘on-brand’ experience whichever location is visited.

One of our customer’s citizenM, has an award-winning example, which allows guests to choose a fully contactless stay. Room ambience, including lights, blinds, temperature and media can be controlled via their app, as well as arranging housekeeping ordering food and checking in. In general, ‘touchless’ is a trend that has stuck around since Covid, as our heightened awareness of germs and cross-contamination has lingered.

What can be confusing for hotel owners and maintainers is the disparate tools used to track all these different elements. There are unified platforms, making data collection streamlined and comprehensive. By tracking and monitoring a wide range of workflow factors, businesses can gain deeper insights into customer behaviour, preferences, and trends. This data can inform better decision-making, personalised maintenance strategies, and improved guest and employee engagement.

Data analytics also lead to more sustainable practices, monitoring the energy usage of infrastructure assets, for example. Sustainability and carbon reduction seeps through every part of an organisation, however. When it comes to maintenance teams, by providing insights into key performance indicators, such as response times, first-time fix rates, breakdown frequencies and task resolution times, resources are better optimised, and less energy (and expense) is wasted.

What’s crucial for hotel owners, is that they choose partners with specialist knowledge. Supporting the operation of facilities such as spas, restaurants, bars and swimming pools – through remote technology and also physically - requires dedicated experience, with delivery to the highest and most exacting standards.

Tech can now lead the way, but it must be backed by competent human support.

Palé Hall Owners Add Pub To Their Estate With A Pledge To Local Customers The owners of one of Wales’ country house hotels have added a neighbouring country pub to their estate, assuring existing customers that it will remain their ‘local’.

Anthony and Donna Cooper-Barney, from Palé Hall, at Llandderfel, near Bala in April, have now purchased The Bryntirion Inn, which is situated at the bottom of the hotel’s drive. The pub is now closed for refurbishment until late August.

Recruited to run the pub is Dan Tustain who discovered by chance that he’s following in the footsteps of his grandfather, John, who was also landlord of The Bryntirion Inn more than 50 years ago.

Dan, 49, who has cousins still living in the Dee Valley, has opted for a complete career change, having spent the past two-and-a-half years as a front line Metropolitan Police officer in London.

Prior that, he worked as a manager for Pret a Manger in West London and Selfridges food hall and at gastro pubs in Worcestershire, his home county.

“It was only after I had been given the job at The Bryntirion Inn that I discovered that my grandfather, John Tustain, was landlord there for a number of years,” explained Dan. “Of all the places to work on the planet, I discover there is family

history!

“It’s an exciting new chapter in my life, as I have also been helping Tony and Donna with another local investment project. It’s like being on a very fast and exciting rollercoaster because they are moving at high speed in a positive direction.”

Dan assured regular customers that The Bryntirion Inn will be updated sympathetically to retain its “local” appeal whilst also appealing to diners in the 70-cover restaurant.

“It’s a beautiful, old, Welsh pub that hasn’t had any investment for around 30 years which means that it’s dated,” he explained. “It’s successful with a good, local trade but we need to up the game and bring it into the 21st century to realise its full potential.

“I have heard of local concern that we are going to decorate it all grey and make it into pseudo gastro pub which is not the case. It will remain a local, Welsh pub with competitive prices so that locals don’t feel they are being priced out.

“We are putting in a new kitchen and upgrading the menu to provide an even better experience for customers.”

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 mouth-watering meals, to offering the versatility for heating and hot water requirements, Calor LPG is the fuel source catering businesses can trust.

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

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

The Top Checkout Concerns as Told by B2B F&B Buyers, And the Technology Your Business Can Implement To Prevent Them 16

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By Louis Carbonnier, co-founder and President of Hokodo (www.hokodo.co) where he leads the product strategy of the company’s payment terms solutions.

Earlier this year, Hokodo launched its inaugural report on the e-commerce habits and expectations of B2B buyers. The report featured data collected from a survey of 500 buyers from businesses across the UK and EU, including a number of buyers in the food and beverage (F&B) industry, who shared their thoughts about how suppliers could improve their customer service, checkout experience and payment processes.

The report found that 93% of F&B B2B buyers surveyed make their purchases via online platforms. Of this, 69% make over half of all their purchases online and 98% said they will make more or the same number of purchases online in 2024 as they did last year, signifying the growing prevalence of e-commerce in F&B business trade.

However, only 2% of survey respondents said that they hadn’t experienced any issues at checkout at all - suggesting that the industry has a long way to go to improve customer experience.

With a huge proportion of F&B B2B buyers making their purchases online, there’s no room for poor checkout experiences.

It’s time for B2B sellers in the F&B space to listen to their customers, improve their checkout process and ultimately boost loyalty. Here are the top 3 issues encountered by B2B F&B buyers, and the technology solutions you can introduce to prevent them.

BUYERS CITE LACK OF REAL-TIME INFORMATION AS TOP CONCERN 50% of B2B F&B survey respondents said that a lack of real-time information is their top concern when ordering online. In an industry where buyers are frequently placing daily orders, it’s essential that sellers are keeping on top of their stock availability so that customers aren’t left disappointed at checkout when they discover that what they were looking for isn’t available after all.

Consider adopting inventory management software to your online store. This will allow you to meet the

needs of your customers, fulfil all incoming orders and maintain a high level of customer service, preventing dissatisfaction.

F&B BUYERS PREPARED TO ABANDON CART WITHOUT PAYMENT TERMS F&B buyers are prepared to abandon their cart if they can’t shop on their own terms. In fact, 86% of F&B survey respondents said that they will abandon a purchase if payment terms are not available at checkout meaning that if you’re not currently partnered with an embedded finance provider, it should be on your list of priorities for the second half of the year.

Integrating seamless trade credit options into your B2B e-commerce experience can be complex on your own, but with a trusted partner it is simple, safe and supported. Find out what your customers want - this could vary from 30, 60 or 90 day payment terms, to instalments or trade accounts. Payment terms provide benefits to the seller, too, with embedded solutions available that allow you to get paid up-front and in full while your customer still benefits from access to trade credit.

POOR USER EXPERIENCE DRIVING CUSTOMERS AWAY 45% of F&B buyers said that they’d encountered poor user experience (UX) when shopping online, relating to the speed and complexity of the checkout process. With the majority of F&B B2B purchases taking place online, it’s essential that sellers perfect their UX, or face being abandoned by potential customers in favour of a tech-savvy competitor.

Solutions could include allowing customers to store data for a faster checkout experience next time, enabling repeat orders, removing unnecessary questions from forms or taking measures to speed up your website by optimising images or limiting your website’s HTTP requests.

The rise in online orders in the F&B industry marks an exciting shift.. With a coherent online channel, sellers can open their business up to new territories and customers, and introduce a range of new stock that might not be feasible in a bricks and mortar premises. However, this change comes with its challenges, and it’s essential to keep up with buyer demands in order to stay ahead of the competition. Fortunately, there are plenty of accessible technology solutions on offer to improve the customer experience, and subsequently, gain their loyalty.

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.

Innholder Scholarships Open for Applications General managers and heads of departments in the UK hospitality industry have the opportunity to receive career-changing leadership and development as applications for this year’s Innholder Scholarships are now open.

Created by the Master Innholders, the scholarships will see up to 12 successful applicants awarded a completely free scholarship worth over £10,000 for one of two exceptional courses, both designed to help hotel professionals develop their management and leadership capabilities and broaden their expertise within the industry.

The two courses available this year include the Talent Development Programme at Cranfield University, Buckinghamshire, UK, and the General Managers Programme at Cornell University in New York, USA. Each course will see successful applicants undertake live virtual courses taught by well-renowned hospitality lecturers over several months, as well as several day visits to the campuses throughout the year to help reinforce learning and network with peers in person.

The Talent Development Programme is designed for early career professionals looking to develop their management and leadership capabilities, while the General Managers Programme aims to support general managers and senior hospitality professionals in identifying key challenges and opportunities facing hospitality businesses today.

Speaking on the announcement of the Innholder Scholarships reopening, Dan Rose-Bristow MI, Chairman of the Master Innholders, said: “The Master Innholders is committed to the hotel industry, its future, and to developing the people who work in it, with the Innholder Scholarships being one of the ways we are helping

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

to achieve this.

They are a rare and unique opportunity for hoteliers to take that next important step in their career, and I strongly encourage all passionate and ambitious individuals to apply and help make a positive impact on the industry in the process.”

Previous Innholder Scholarships recipients include Grant Campbell SJS, General Manager at Nobu Hotel London Portman Square and current Innholder Scholars chairman.

Speaking on his own experiences on the Talent Development Programme at Cranfield University, Grant Campbell MI SJS said: “It was a challenging but immensely rewarding experience being able to attend Cranfield University for my studies. I had the opportunity not just to learn how management is applied in the hotel industry, but also in a range of other industries and what they can teach us about management in hotels.

Some of the changes that I made in my management style happened quite quickly allowing for a much better performance and balance to my work life. Many other aspects are still developing but there are numerous key elements from the course that I still apply to this day.”

An assessment panel will review all submissions and draw up a shortlist of applicants who will be invited to attend an interview undertaken by a panel in the autumn in London.

Applications will close on 30 August 2024.

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.”

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

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

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

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

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

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

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

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

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

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

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/

Scaling Customer Value Through Democratised Data Collaboration 20

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

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

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

counted meal in exchange for a consumer’s phone number or email.

Restaurants should consider what else they can do here to make their customers want to share their information. In the era of smartphone and Smart TV-enabled deliveries, there’s plenty of opportunity to reach more consumers with better messaging.

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

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

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

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

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

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

THE IMPORTANCE OF CUSTOMER DATA

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

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

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

The Craft Guild Of Chefs Launch Official ‘Chefs On The Pass’ Podcast The Craft Guild of Chefs, has launched a culinary podcast ‘Chefs on the Pass’.

A stellar cast of chefs have been signed up to star in the podcast series, with episode one featuring Craft Guild of Chefs Chairman and Regional Executive Chef Levy UK Mark Reynolds, and episode two featuring the BBC’s Great British Menu Finalist, Ruth Hansom.

The first two episodes will be released together on the 24th July 2024, with new episodes dropping on the 24th of each month thereafter. The podcast is presented by renowned hospitality host Phil Street, who talks to the Craft Guild of Chefs’ guests about their memorable culinary experiences, kitchen highs and lows, and their individual journey as a chef. The

podcast will offer a unique behind the scenes experience to some of the UK’s top chefs across hospitality and foodservice. Highlights include Ruth Hansom sharing how they created venison menu covers to ensure all parts of the animal are used and waste is reduced.

Andrew Green CEO Craft Guild of Chefs comments: “The Craft Guild of Chefs is committed to furthering the careers of chefs throughout the UK. The launch of our new podcast, Chefs on the Pass, is a fantastic opportunity for chefs to come together and share insightful tips and firsthand experiences, good, bad, or just weird! There is a huge fascination with the chef world, and the what really happens in professional kitchens, our new podcast will help share those experiences and will appeal to a broad audience beyond just chefs.”

Doolin Rock Take on Second Pub With Greene King After £300,000 Investment Doolin Rock Pub Company, the growing pub business founded by Colin Coogan and Austin Whelan, has opened its second pub with Greene King Pub Partners.

The pub operating business has taken on The Waggon & Horses in Newmarket following a £300,000 investment by Greene King Pub Partners, which is the leased, tenanted and franchise division of Greene King.

The six-figure investment has been used to transform the pub both inside and outside, including significant upgrades to the externals of the pub and all new decorations.

Due to its location in the heart of Newmarket, which is the global centre of thoroughbred horse racing, The Waggon & Horses will pride itself on its sports offer with a particular focus on horse racing.

The Waggon & Horses becomes Doolin Rock Pub Company’s fourth pub and the second with Greene King,

following the opening of The Acorn in Barking in August 2023.

Colin Coogan and Austin Whelan, Co-founders of Doolin Rock Pub Company said: “We’re delighted to be expanding our partnership with Greene King Pub Partners by opening our second pub with the business.

“From the get-go, Greene King have shown their willingness to invest in us as proven multiple operators with ambitions to grow. Alongside this investment their operational and marketing support has been second to none and we look forward to continued expansion with them in the future.”

Dan Robinson, Managing Director of Greene King Pub Partners, said: “Our £300,000 investment in the Waggon & Horses transforms the pub making it perfect for Doolin Rock Pub Company to deliver their vision.

“It’s excellent to see our partnership with Colin and Austin continue to flourish and I am excited to see how we continue to help them grow the Waggon & Horses and their overall operation going forward.”

Independent Brewing Sector Sees Strong Sales And Demand But Financial Pressures And Market Access Restricting Growth 22

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legacy Covid debt despite strong sales in the sector; production volumes now having returned to pre-covid levels and cask beer production being in double digit growth*.

Figures released today show the total number of breweries in the UK has continued to decline despite the sector reporting strong sales, with a -29 net closure rate across the UK and no region in growth for the second consecutive quarter.

“Independent brewers are reporting good sales growth and strong consumer demand, yet breweries continue to close. For most breweries the challenge is financial pressures from rising costs and market access, as well as lingering Covid debt – something SIBA has strongly lobbied Government for help on.” Andy Slee, SIBA Chief Executive.

The figures released today by the SIBA UK Brewery Tracker show the total number of active UK breweries now stands at 1748, a -29 net drop since the end of Q1 2024. The SIBA UK Brewery Tracker takes into account all brewery openings and closures to give an accurate picture of the number of active brewing businesses.

With the price of a pint at an all-time high independent brewers cannot pass significant price rises in raw materials, energy and production on to their customers, making access to market and help with financial pressures the most pressing factors in helping brewery numbers stabilise.

The figures make for sobering reading, with small independent breweries struggling against rising costs and legacy Covid debt despite strong sales in the sector; production volumes now having returned to pre-covid levels and cask beer production being in double digit growth*.

“Independent brewers are reporting good sales growth and strong consumer demand, yet breweries continue to close. For most breweries the challenge is financial pressures from rising costs and market access, as well as lingering Covid debt – something SIBA has strongly lobbied Government for help on.” Andy Slee, SIBA Chief Executive.

With the price of a pint at an all-time high independent brewers cannot pass significant price rises in raw materials, energy and production on to their customers, making access to market and help with financial pressures the most pressing factors in helping brewery numbers stabilise.

“Where independent beers are stocked they sell well. They just need more opportunity to do so.” Andy Slee added.

Examining the figures regionally it is clear the Midlands were by far the worst hit in the second quarter 2024, with a Net closure rate of -11, followed by the East and South West who each saw a -4 net closure rate.

Scotland, the North East and the South West faired only slightly better, each posting a -3 net closure rate. The East and North West experienced a more moderate -1 net change, with Northern Ireland and Wales both maintaining their brewery numbers during the second quarter, with no change to their net figure.

Figures released today show the total number of breweries in the UK has continued to decline despite the sector reporting strong sales, with a -29 net closure rate across the UK and no region in growth for the second consecutive quarter.

“Where independent beers are stocked they sell well. They just need more opportunity to do so.” Andy Slee added.

Examining the figures regionally it is clear the Midlands were by far the worst hit in the second quarter 2024, with a Net closure rate of -11, followed by the East and South West who each saw a -4 net closure rate.

Scotland, the North East and the South West faired only slightly better, each posting a -3 net closure rate. The East and North West experienced a more moderate -1 net change, with Northern Ireland and Wales both maintaining their brewery numbers during the second quarter, with no change to their net figure.

SIBA UK BREWERY TRACKER Q2, 2024 Covering period 01/04/24 – 30/06/2024 UK: 1748 (-29) Scotland 133 (-3) Northern Ireland 29 (-) East 187 (-4) North East 248 (-3) North West 189 (-1) Wales 96 (-)

The figures released today by the SIBA UK Brewery Tracker show the total number of active UK breweries now stands at 1748, a -29 net drop since the end of Q1 2024. The SIBA UK Brewery Tracker takes into account all brewery openings and closures to give an accurate picture of the number of active brewing businesses.

Midlands 334 (-11)

The figures make for sobering reading, with small independent breweries struggling against rising costs and

The above shows the new total number and net change compared to 31.03.23

South West 203 (-4) South East 331 (-3)

Fullers Enjoy “Strong Start” to Year as Sales Grow Pub group Fuller Smith & Turner have reported strong in the first sixteen weeks of its current financial year with increased sales and improved margins.

see our sales growth momentum continue, particularly against the backdrop of easing inflation, which will help us to grow margins and profit, as well as revenue.

The group reported like-for-sales growth of 5.3% in the period to 20 July, which covered the month of the Euro 2024 tournament. The company added that its profit margins are “recovering” due to easing inflationary pressures, with food and drink cost inflation significantly slowing over the past year.

“We have had a strong start to the financial year, and we look forward to the opportunities the future will bring.

Since the year end, Fuller, Smith & Turner has completed the sale of 37 noncore pubs to Admiral Taverns for a cash realisation of £18.3m and completed the sale of The Mad Hatter in Southwark for a total consideration of £20m, strengthening the company’s balance sheet.

Simon Emeny, chief executive of Fuller, Smith & Turner, said: “I am delighted to

“We have a new UK Government in place, and I urge Sir Keir Starmer to stand by his commitment to overhaul our archaic business rates system.

“The Labour Party has a clearly stated objective to grow the economy and the hospitality sector can be an excellent engine to help deliver that growth.

“With the continued commitment of our inspiring teams, we will take the company forward, grow the business, and deliver excellent returns for all our stakeholders.”

Christmas Comes Early For Hospitality This Year Christmas bookings for 2024 are up by 54% compared to the number of reservations that had been made by this time last year Has the soggy summer weather convinced Brits to start planning Christmas early? Latest insight from hospitality technology provider Zonal, reveals that bookings for Christmas 2024 are up by 54%, compared to this point in 2023.

Over half of the bookings (52%) that have already been made for this coming December are for Christmas Day itself, compared to 44% this time last year. Saturday 14th December 2024 is currently the most popular day for bookings in the festive period, followed by Saturday 7th December.

When it comes to group bookings (covers of 10 people or more),

reservations are up 38% in comparison to this time in 2023 and group bookings currently account for 26% of the total bookings for this December. All of which points to a potential cracker of a Christmas for the hospitality industry this year.

Commenting on the findings, Tim Chapman, Chief Commercial Officer, Zonal, said: “Our insights show that Christmas 2024 is already looking positive for hospitality – with bookings up on this time last year. With group bookings looking to be particularly popular, there is even more reason for operators to celebrate, but to also get prepared. Operators will therefore benefit from having a booking system in place which is able to facilitate large party bookings, enquiries, and pre-order functionalities. This will reduce any admin headaches while giving operators full visibility and control at the busiest time of year.”

NTIA Says Escalating Noise Complaints Jeopardise The Future Of Night Time Economy Issue 223

The Night Time Industries Association (NTIA) is raising serious concerns about the increasing number of noise complaints against licensed venues across the UK, which pose a significant threat to the vitality and sustainability of the UK’s night-time economy (NTE).

A recent Freedom of Information request from 20 London Councils revealed a 53% rise in noise complaints in London, from 2,440 in 2018 to 3,732 in the 2022/23 period. Alongside this rise, Noise Abatement Notices have increased from 34 in 2018 to 51 in 2022/23. (Across 19 London Councils ) The NTIA stresses that this is a nationwide issue, severely impacting an industry still working through the cost of operating crisis and the legacy of the pandemic. The surge in complaints and subsequent regulatory actions affected the livelihood of thousands of businesses and employees in the night-time economy, including bars, clubs, restaurants, and entertainment venues.

Michael Kill, CEO of the NTIA, stated, “The substantial increase in noise complaints and Noise Abatement Notices highlights a growing challenge our industry cannot tackle alone. These figures not only show a shift in community tolerance but also underscore the urgent need for balanced urban planning and licensing that supports both residents and

businesses.”

Sarah Clover, Licensing and Planning barrister at Kings Chambers said: “Noise complaints form a significant proportion of my work, and the numbers of cases are increasing dramatically. This is a trend seen particularly since the COVID-19 pandemic, and the devastating effect that neighbour disputes have on hospitality and night time economy businesses is now at crisis level.”

The NTIA advocates for a cooperative approach between operators, licensing and planning departments, ensuring businesses are fairly represented in noise and nuisance complaints without community bias. The

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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push for the “agent of change” principle in primary legislation will be crucial, ensuring planners consider both business and residential spaces, protecting all parties through necessary mitigations.

“The night-time economy is a vital part of the UK’s and London’s cultural and economic landscape. Central and local governments must act immediately to address these issues, as part of the planning reform process, which took center stage within the King’s Speech”

“The costs of litigation present huge burdens for businesses and local authorities, and this expenditure should be unnecessary in functioning licensing and planning regimes. The situation needs addressing urgently, but the long term solutions lie in legislation, and there are some clear steps that need to be taken without delay.”

CLH Digital

Changes in planning must safeguard social and cultural businesses, with a focus on coexistence. A clear framework for decision makers is essential for implementing effective mitigations during planning and development.

A spokesperson for the Mayor of London said: “Increasing numbers of noise complaints are a national issue but the Mayor is committed to making sure that life at night in the capital works for everyone. He included the Agent of Change principle in his London Plan to ensure venues aren’t threatened by new development, provides venues with ongoing help and advice, and works closely with boroughs to help them plan for life at night.

“City Hall is proud to have funded Hackney’s Early Warning System to help manage noise issues effectively and this has seen a big reduction in complaints since December. The Mayor will continue to work with the NTIA and do all he can to help to venues and councils to build a better London for all.”

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.

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

contact@793spirits.co.uk Shop: 01289385225 www.793spirits.co.uk

Attractions Survey Shows Slow Growth In Visitors With Numbers Remaining Below 2019 Level 24

CLH Digital

Issue 223

VisitEngland published its 2023 Annual Survey of Visits to Visitor Attractions which reveals that while visits to attractions across England continued to recover last year, they were still significantly down on prepandemic levels.

ing, so we want to see visitor numbers continue to grow. Everyone deserves to access, and learn from, the places and spaces which helped to shape who we are.”

Tourism is, according to VisitEngland one of England’s largest, most valuable industries, supporting 200,000+ businesses, employing about 2.6 million people and, in 2023, generating £70.2 billion in domestic visitor spending.

The survey, which gathered information from 1,513 English attractions, shows that growth was fuelled by the return of overseas visitors and an increase in school trips in 2023. International visits to England’s attractions were up 80% last year compared to 2022. Domestic visits to attractions in 2023 meanwhile saw a decrease of 2% on the previous year.

Overall visits to attractions in England continued to increase and were up 11% in 2023 compared to 2022 with the rate of growth slower than in the previous two years and with numbers down 28% on 2019 (see slide 7 of full trends report).

Most regions saw admissions grow between 4-8% with London the exception seeing growth of 26% largely driven by international visitors.

Despite the high percentage increase the volume of attraction visits in London remains well below 2019 levels, at -22%.

VisitEngland Director Andrew Stokes said: “It’s good to see continued growth in visits to our wonderful attractions and this survey underlines what we know from the industry, that there remains ground to be covered to get our sector back to pre-pandemic levels and that the cost-of-living crisis continues to bite.

The Tower of London was again in the top spot last year as the most visited ‘paid for’ attraction in England, with 2.8 million visitors, up 38% on 2022, although down 6% on 2019. Kew Gardens also retained second place with 2.0 million visitors, up 1% on 2022 and Chester Zoo came in third with 1.9 million, up 6% on 2022.

“Our exceptional attractions remain vitally important to our tourism offer and it’s no surprise international and domestic tourists are returning to our first-class museums and galleries and our world-beating castles and historic houses.

The British Museum also regained poll position in the list of ‘free attractions’ in England in 2023, with 5.8 million visitors, up 42% on 2022 although still down 7% on 2019. Second was the Natural History Museum with 5.7 million visitors, up 18% on 2022. The third most visited free attraction in England in 2023 was the Tate Modern with 4.7 million visitors, up 22% on 2022.

“With the summer holidays fast approaching I urge everyone to show your support, boost local economies through tourism and make magical memories in England’s high quality and varied attractions.”

Chief Executive of Historic England Duncan Wilson said: “These statistics give us a window into the challenges that many of England’s attractions are still facing, but it’s encouraging to see that numbers of visits are slowly climbing. We know that visiting heritage attractions can do so much for our mental health and wellbe-

The highest levels of growth were seen in the ‘Museum/Art Galleries’ category, which suffered one of the sharpest declines in visitors because of COVID-19, with a 20% increase in visits in 2023 compared to 2022.

‘Places of Worship’ saw the second largest increase, up 19% on the previous year, and ‘Visitor/Heritage Centres’ showed recovery in visitor numbers last year, up 14% on 2022. ‘Historic Houses/Castles’ also saw good growth with a 13% increase in 2023 on the previous year.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Maximising Revenue, Compliance and Customer Experience with a Lift Whether you're opening a new hospitality venue, renovating existing premises, or looking to comply with regulations, a lift could be the solution.

Any hospitality business aims to provide unparalleled customer service, facilitating easy movement for customers throughout the building and enabling staff to serve quickly and safely.

Lifts in hospitality settings generally fall into two categories: front of house lifts, which ensure smooth movement of people and occasional goods (such as luggage), and back of house lifts, which facilitate the transport of goods and sometimes staff.

A front of house lift, depending on the size and needs of the establishment, is typically a passenger or platform lift.

• Where stairs to a mezzanine floor or steps in front of the building create a barrier for wheelchair and buggy access, a step lift can provide a practical solution where installing a ramp is not feasible.

• For moving customers between floors: In smaller establishments and existing buildings, a conventional platform lift may be sufficient. For a more enhanced customer experience, a cabin platform lift, which gives the look and feel of a traditional lift, could be ideal. Platform lifts benefit from lower pit and headroom requirements and involve

For larger establishments and new buildings, the primary choice should always be a passenger lift, as it can robustly handle high volumes and frequent use.

Not only do these lifts improve overall customer experience but also ensure inclusive access. Failure to give equal, dignified access is a breach of the Equality Act, and with the Purple Pound valued at £274billion per year, it’s a vital source of business revenue.

Behind the scenes, back of house lifts play a crucial role in maintaining excellent customer service. The most well-known is the dumbwaiter, also known as a food or catering lift. With options such as heated shelves to help keep food warm, it’s an invaluable tool when kitchen and restaurant areas are on different floors. This setup prevents the risks of manual handling for staff and improves safety for customers if using the same stairs.

The benefits of a Stannah dumbwaiter include their ability to fit into the even smallest spaces, quick installation time, and relatively low-cost addition to the overall fit-out cost.

For larger working restaurants, trolley lifts and goods lifts are available, including an option for attendant control so a staff member can accompany the load.

less building work than a conventional lift.

Fast and efficient service enhances the customer experience and ensures staff safety at work. Including a lift as part of a refit or fit-out can be a relatively small investment with significant benefits. Are you considering a renovation or thinking about a lift? Look no further than Stannah Lifts, www.stannahlifts.co.uk.

A platform lift designed to match the building refit at a restaurant in London

Download our free manual handling guide here - https://resources.stannahlifts.co.uk/manual-handling

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Issue 223

PubAid Calls For Pubs To Be Key Part Of Starmer’s Plan To Celebrate Grassroot Football Club Supporters “These instances are not unusual. Many of our country’s most cherished sporting institutions have similar stories to tell and the relationship continues today at grassroots level.

Co-founder of PubAid, Des O’Flanagan is calling for pubs to receive widespread acknowledgement for the support they give to grassroots football and sports clubs in their communities following the Prime Minister’s announcement that he wants to break down barriers in football.

“Many pubs sponsor a local kit, provide free food after matches, act as a meeting place and even provide free accommodation for visiting players.

Sir Keir Starmer has said following the recent run in the men’s Euros 2024 tournament and the Lioness’s victory in 2022 that he wants to break down the barriers of opportunity in the sport. This, he states, includes “celebrating those who keep the beautiful game alive in our communities and clubs.”

“Whilst the details of exactly how the new Government plan to break down barriers are still to be announced, we’d encourage all pubs that play a role in their local grassroots football club to contact their local MP and let them know what they do to support grassroots sports clubs in their communities.”

Des O’Flanagan, one of the founders of the working group PubAid which is the positive voice for pubs and their impact on communities, says pubs need to be included in this celebration

A WINNING PUB FOR GRASSROOTS SPORTS At PubAid’s recent Community Pub Hero Awards 2024, The Sportsman was crowned Community Sport Hero of the Year 2024.

and be factored into the Government’s conversations on how to better support and grow clubs in communities.

Based in Boston, The Sportsman is known for its dedication to supporting local sports teams and was recognised for its exceptional work in its community’s grassroots clubs.

He said: “Pubs provide over £40 million worth of support to grassroots sports and around 40% of pubs we researched for our ‘Pubs and Sport: The Perfect Match Report’ specifically helped a local football team.

The Sportsman has been instrumental in supporting Boston Cricket Club, Pilgrim Archers, Boston Squash Club, and Boston Rifle Club. The pub has provided essential resources for these clubs to thrive and become a central hub for sports enthusiasts in Boston.

“Football’s laws were drawn up by the nascent FA in the Freemason’s Tavern in Covent Garden, London, in 1863; and The Sandon in Anfield, Liverpool, was the birthplace of both Everton and Liverpool football clubs.

Tourism Business And NGOS Call For Global Action To Recognise And Support Climate-Vulnerable Communities A new report out today highlights the role the travel industry must play in delivering a just climate transition. The report, Climate Justice in Tourism: an introductory guide, aims to kick-start a much-needed conversation about the action companies can take to ensure no destination is left behind.

population (mostly from richer countries) is responsible for over 50% of aviation emissions, and with emissions expected to keep growing.

Against a backdrop of increasingly frequent and severe weather events, and with 2023 the hottest year on record, the report calls on the travel industry to urgently coordinate resources and allyship for communities most at-risk from climate change, particularly those who rely heavily on tourism. The report also calls for action to make emissions fairer, for instance through a frequent flyer levy, given that 1% of the world’s

The report’s findings are the independent conclusions of a collaboration between the Travel Foundation, the University of Waterloo, Tourism Cares, the Center for Responsible Travel (CREST) and Cuidadores de Destinos.

Climate justice is defined as “recognising the unequal responsibility that certain groups bear in relation to greenhouse gas emissions”, placing “those who are most vulnerable to climate change, and who are often the least responsible for causing it” at the centre.

While more travel companies are significantly increasing investment in climate action, the report finds that published plans show little evidence of action to address climate risks, either to businesses or the communities where they operate, nor are they taking account of the perspectives of those communities. Yet businesses working with their suppliers and the wider community in vulnerable destinations are likely to emerge stronger, with resilient supply chains and enhanced reputations. Tourism leaders can find new ways to collaborate at scale, to coordinate support for local small businesses, and prioritise investments that strengthen the communities most dependent on tourism and most at risk from climate change.

Dr. Bobbie Chew Bigby, lead author of the report, said: “Climate action is partial if it ignores the unequal impacts and challenges of the climate emergency on supply chains, places and communities – and may even lead to unintentional harms. And so – aside from the clear social, ethical and environmental imperatives – our report highlights the business benefits and significant opportunities for those taking a climate justice approach, as well as the mounting risks of not doing so. We hope this encourages action-oriented conversations, particularly involving communities at the sharp end that are not currently being heard.”

Organisations representing the travel industry have welcomed the report. The World Travel and Tourism Council said it “raised important questions” and “we must now collaborate, and partner with communities, to find answers and build a fairer future.” The World Sustainable Hospitality Alliance called the report “a vital beacon, guiding us towards a more equitable and resilient world.”

The report concludes with 10 ideas “that could be rapidly brought to life” to scale collaborative action for climate justice in tourism.

FOR EXAMPLE: • A new global climate fund to direct for travel and tourism to support green transitions and resiliencebuilding in vulnerable destinations.

• Pilot projects focused on key destinations and their critical climate-related issues, such as heat stress, water security, or catalysing a green energy transition.

• Mobilising the travel industry as a first responder in times of crisis, supporting humanitarian agencies and local leaders by repurposing hotels, kitchens, resources and logistical expertise.

The project team would welcome the chance to engage with anyone interested in exploring how any of the 10 ideas in the report could be rapidly brought to life.

The full report and executive summary are free to access at climatejusticeintourism.org

FOR ALL THE LATEST HOSPITALITY NEWS VISIT

WWW.CATERERLICENSEE.COM

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Issue 223

Cleaning and Hygiene

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

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

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

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

MAINTAINING REPUTATION AND CUSTOMER LOYALTY

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

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

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

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

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

THE IMPORTANCE OF CLEANLINESS AND HYGIENE

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

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

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

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

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

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

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

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

Cleanliness is Always in Season

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

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

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

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

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

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

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

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

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

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

For further information see the advert on the facing page.

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

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

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

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

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

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

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Food Safety

Issue 223

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 223

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 223

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 223

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 223

Hospitality Technology

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

Consumer behaviour and attitudes to F&B have shifted since the pandemic, with some outlets struggling to keep pace. Revenue leaks in hospitality F&B are varied, including food waste, overstaffing, and no-shows or - even worse an increase in ‘dine and dash’. Operating with increasingly tight margins,

hotels simply cannot support loss-making business units; action needs to be taken now to address the falling profitability in F&B. F&B teams need to ditch time-consuming, inefficient paper-based procedures for automated and digital processes including: prompts to upsell products and customise orders; maintain inventory management with real-time stock updates; process bills from the POS to the PMS; and, waitlist management to handle walk-ins and no-shows to minimise lost revenue.

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

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

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

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

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

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

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

alike.

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

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

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

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

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

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

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

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

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

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

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

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

For further information see the advert on page 38.

the venue.

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

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

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

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

www.guestline.com

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Issue 223

Kitchen Equipment and Fit-Out

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

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

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

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

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

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

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

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

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

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

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

Pumping Systems

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

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

ing tank.

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

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

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

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

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

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

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

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

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

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

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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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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.

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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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CLH Digital

Issue 223

Design and Refit

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

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

Issue 223

CLH Digital

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 this page for details.

The Final Touch - Delight Your Clients With Gorgeous Art Fitzwalls.com offers a range of high quality photographic images with you in mind.

Enhance your new build or refurbishment with glorious images from www.fitzwalls.com.

Find that perfect finishing touch for your building, whether new build or refurbishment, home, office, restaurant or pub.

Subjects include, Travel, Water, Boats, Rigging, Venice, Horses, as well as abstracts and images inspired by the natural world.

Transport your clientele to a favourite or planned holiday destination, with fabulous images of Venice and the islands, or a Safari with Zebra, Elephant and Lions from Kenya.

Abstract images are also available, which cause the viewer to stop and consider what is depicted there. We all see things differently.

For horse-lovers choose from a selection of attractive breeds, magnificent Friesian ‘warhorses’, elegant

Portuguese Lusitanos, free running Icelandic horses, and wild, white Camargue horses.

Modern and sophisticated presentations as acrylics are available, which, with no heavy wood frame, can fit with any style of building.

Easy to clean, maintain and ready to hang they are eminently suitable for offices and public areas of buildings.

Some of the images are available both with existing black frames as well as unframed.

Images bought unframed are supplied with a mat border.

For more details, or if you have questions arising from the website contact Kate by email or phone. kate@fitzwalls.com M: +44 (0)7812 341517 Freephone 0808 197 2726 www.fitzwalls.com

Bring your walls to life with Fitzwalls.com

Dreaming of Venice or simply love the serenity of water scenes?

Do your clients have a soft spot for horses?

Maybe you're a fan of abstract colour bursts?

Say goodbye to tedious cleaning and hello to beautiful acrylic presentations.

No matter what your needs, check us out on www.fitzwalls.com Contact Kate on kate@fitzwalls.com or by phone +44 (0)7812 341517

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

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Issue 223

Design and Refit Sanicom. Proven & Reliable Pump Solution for Hospitality Saniflo is best known for its range of domestic macerators that pioneered the ability to install bathrooms in spaces where gravity drainage was unavailable. The full range of products from Saniflo includes models to pump grey water waste from laundry rooms, washing facilities and kitchens, including those in commercial premises. The Sanicom range, in particular, has become a mainstay in hospitality projects when a pumping mechanism is required to lift waste water away from catering or cleaners sinks, dishwashers, glass washers, ice machines and washing machines.

The powerful floor mounted lifting station range includes two models; the single pump Sanicom 1and the Sanicom 2 which features twin pumps for applications where continuity of use is imperative. The motors operate alternately for even wear but each is a fail-safe back

up for the other in the event of a pump issue. The second pump will also assist the first in the event of a large deluge of water.

Both models operate automatically via a pressure switch and dip tube that controls the activation of the motor and have multiple connections so that a range of products can be connected. The tank of the Sanicom 2 is equipped with 2 immersion tubes to control the motor and alarm.

Frequently used in buildings that are undergoing ‘change of use’ the Sanicom 1 and Sanicom 2 can pump up to 11m and 15m respectively, making basement or underground installations a breeze.

Easy to install, maintain and operate, the Sanicom range can provide drainage discharge whatever the project.

For further information, see the advert on this page.

Leading the Way in Table Numbers & QR Code Labels for the Hospitality Industry

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

Brunel Engraving proudly stands as the UK’s foremost supplier of table numbers and QR code labels, catering to the evolving needs of the hospitality sector. With a commitment to excellence and innovation, we offer swift and efficient solutions to enhance the dining experience for both establishments and their patrons.

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

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

At Brunel Engraving, quality is paramount. Our ISO9001 accreditation ensures that every product meets stringent standards of excellence, reflecting our

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

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

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

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

Design and Refit

Issue 223

CLH Digital

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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Issue 223

Design and Refit

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

Issue 223

CLH Digital

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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