CLH Digital - Issue #224

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 224

Hospitality Sector Welcomes Interest Rate Cut www.CLHNews.co.uk

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The hospitality industry has welcomed the Bank of England’s decision to cut interest rates by a quarter of a percent to 5%, the first reduction in four years.

Rates were last cut at the onset of the coronavirus pandemic in March 2020.

the rate, as a result of marginally easing inflationary pressures, although governor Andrew Bailey has advised caution about reducing rates “too quickly or by too much” in the coming months. It suggests that the announcement is unlikely to trigger consecutive series of cuts this year.

The Bank’s nine-member committee voted by a majority of five to four to cut

(CONTINUED ON PAGE 3...)

The previous rate of 5.25%, a 16-year high, had been in place since August 2023.

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CLH Digital

Issue 224

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A WELCOME INTEREST RATE CUT – BUT MUCH MORE IS NEEDED FOR HOSPITALITY EDITOR

The announcement of a marginal interest rate cut on August 1st is a positive development for the UK hospitality sector, offering a glimmer of hope amidst the ongoing challenges faced by operators.

Peter Adams

Although the reduction is small, it is a step in the right direction, providing some financial relief to businesses that have been grappling with a perfect storm of rising costs and decreasing footfall since the pandemic, us included!!

The hospitality industry has been hit hard by a combination of factors. Increased supply chain costs, energy price surges, and a slow return to pre-pandemic levels of customer footfall have created significant hurdles for pubs, bars, and restaurants. The interest rate cut, while limited in scope, can help ease the burden of debt and operational expenses, allowing businesses to allocate resources more effectively.

However, this cut is merely a starting point, and there is still a long way to go to restore the sector's competitiveness and stability. The hospitality industry needs comprehensive support and reform to fully recover and thrive in the long term.

Last November, the announcement by then-Chancellor Jeremy Hunt to extend the 75% business rates relief until 2025 was met with relief by many in the industry. While this extension provides temporary respite, it is not a permanent solution. The freezing of the Small Business Multiplier offers limited assistance, while the Standard Multiplier, affecting businesses with a rateable value of £51,000 or more, continues to rise with inflation and will end in March 2025.

Business rates remain one of the most outdated and unjust tax systems facing the hospitality sector. This system has failed to adapt to the digital age, disproportionately burdening brick-and-mortar establishments that are vital to the UK's economy and culture.

Hospitality businesses are significantly overpaying under this system, stifling their ability to innovate and compete.

A comprehensive review and reform of business rates are urgently needed. The government must create a fairer and more equitable tax framework that recognizes the unique

challenges and contributions of the hospitality sector.

In addition to the challenges posed by business rates, the UK continues to impose some of the highest alcohol duties in the world, as confirmed by the recent Euros. These duties are significantly higher than those in most EU countries, placing an additional financial burden on operators. For the hospitality sector to thrive, there needs to be a reassessment of alcohol duty rates to ensure they are competitive and do not disadvantage UK businesses.

While the interest rate cut is a welcome measure, it is clear that more substantial support and reform are required to sustain the sector in the long term. The government must take bold steps to address these challenges, ensuring that the hospitality industry can compete on a level playing field and continue to drive economic growth and employment.

On a separate note, new rules regarding tipping are set to be introduced, and it is crucial for operators to prepare. "Back in the day," when I ran my bar/bistro, tips were handled simply—staff would contribute to a communal jar and divide them among themselves, including those left on credit cards (which were rare, and I was too lazy to calculate fees). Now, however, tipping has become more complex, with regulations requiring careful navigation.

To help our readers adapt to the upcoming changes, we will be consulting experts to provide guidance on the dos and don'ts of the new tipping legislation. Stay tuned for insights on how to manage tips effectively and in compliance with the latest rules.

In conclusion, while the interest rate cut is a step in the right direction, it is just the beginning. The hospitality sector needs major reforms and sustained support to overcome the challenges it faces and to ensure its long-term success and competitiveness.

I can always be contacted at edit@catererlicensee.com

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Hospitality Sector Welcomes Interest Rate Cut Issue 224

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meaningful and much-needed boost for hospitality businesses.”

In addition, the Bank of England forecasts that inflation will rise to around 2.75 per cent later this year, before returning to its two per cent target in 2025. In the service sector, including the hospitality verticals, inflation and wage settlements remain high, but both are beginning to ease.

WARM WELCOME

SIGNIFICANT STEP The news was warmly greeted by the hospitality and on-trade sector, Michael Kill, CEO of the Night Time Industries Association said: “As CEO of the Night Time Industries Association, I welcome today’s announcement by the Bank of England to reduce interest rates from the 16-year high of 5.25 percent to 5% Percent.”

“This decision is a significant step in the right direction for our sector, which has faced immense challenges over the past few years. High interest rates have placed a substantial burden on businesses within the night time economy, exacerbating financial pressures and hindering recovery efforts post-pandemic. The reduction in interest rates is a positive signal that will help alleviate some of these financial strains, providing much-needed relief to our members.”

“Lower interest rates will reduce borrowing costs, enabling businesses to invest in growth, create jobs, and continue to provide the vibrant nightlife that is so vital to the cultural and economic fabric of our cities. This move will also help to stimulate consumer spending, which is crucial for the survival and prosperity of nightlife venues, events, and associated industries.”

“While this decision is a step forward, we must remain vigilant and continue to advocate for further measures that support our sector. The night time economy is a critical part of the UK’s overall economy, and it is essential that we ensure its sustainability and resilience in the face of ongoing challenges.”

“We look forward to working with the Bank of England, government officials, and other stakeholders to build on this progress and secure a thriving future for the night time industries.”

MUCH NEEDED BOOST Allen Simpson, Deputy Chief Executive of UKHospitality, said: “I hope this will provide some relief for businesses that are continuing to pay back Covid loans, and encourage consumers to spend.

“Now is the time to press the accelerator on growth. We need to see interest rates continue to fall, and for the Government to urgently implement its promised reforms to business rates. Combined, this will see a

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Federation of Small Businesses (FSB) National Chair Martin McTague said “This rate cut was desperately needed, and small firms will give it a warm welcome as a harbinger of more cuts yet to come.

“The base rate’s previous high plateau placed huge pressure on small firms, adding to a difficult operating environment which has been making it far too hard for small firms to grow. Today’s cut will not reverse or immediately stem the financial pain, but it signals that – finally – things are moving in the right direction.

“Small firms have been telling us for some time that it is hard for them to access affordable finance, an issue which is a significant barrier to growth – every finance application that is denied, or every loan request that isn’t submitted in the first place due to high interest rates or pessimism about the state of the lending market means a missed opportunity for investment and expansion.

“There is a place for the Government now to act decisively so small firms can be confident in borrowing money to invest – that means taking decisive action to end poor payment practices and closing the regulatory gap on personal guarantees which leaves so many entrepreneurs fearing for their homes when they take a risk.

“Unlocking economic growth is the Government’s stated goal, and ensuring that small businesses with big dreams for the future are able to get the funds they need to put their plans into action is a key component of stimulating the economy.”

RATE CUTTING CYCLE lpesh Paleja, Interim Deputy Chief Economist at the Confederation of British Industry said: “Today’s decision to cut interest rates was on a knife-edge, as illustrated by the narrow majority of the Monetary Policy Committee voting in favour. At best, there is only mixed evidence that inflation persistence has been defeated.

While the labour market is loosening and wage growth slowly easing, the unexpected strength in services inflation remains a red flag.

“We still think that today’s meeting marks the start of a rate cutting cycle, but the pace of this is now more uncertain. Several MPC members will be looking for more definitive signs of inflation persistence easing, to be swayed towards reducing rates further. They will also be conscious of continued upside risks to inflation, with economic growth firming and survey measures of manufacturing pricing pressures picking up.”

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Supporting The Hospitality Sector With Access To Finance 4

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Issue 224

By Morgan Keating, Licensed & Leisure Specialist Relationship Manager, Allica Bank (www.allica.bank)

It seems barely a week goes by without the story of another pub calling last orders. In fact, data suggests that nearly 800 pubs became insolvent in 2023. This is indicative of a wider problem in the hospitality sector as a whole.

Margins can be very tight in hospitality and competition is fierce.

Combine this with Covid lockdowns, energy prices rising off the back of conflict in Ukraine and higher interest rates squeezing disposable incomes – all of which has seen hospitality spend per head decreasing – and we can see why the 2020s so far have been especially difficult for those in the hospitality sector.

Despite this it remains the case that UK hospitality is a hugely valuable industry, contributing around £93 billion to the UK economy, according to UK Hospitality. Likewise, with interest rates cooling and energy prices stabilising, hospitality spend per head is likely to see some recovery in coming years.

So, with millions of Brits and tourists alike looking for ways to eat, drink and explore the best the country has to offer – there’s still huge potential in hospitality. The question is what can businesses do to get ahead of the challenges and capitalise on these opportunities?

This is where innovation comes in and, by extension, capital to invest in businesses to grow capacity and find new markets. Difficulty accessing finance has been holding many good hospitality businesses back. The UK’s financial sector has some responsibility here. Banks are sometimes nervous about lending to the hospitality sector following the tricky few years that the sector has had.

Alongside this, there is a more perennial issue in the ways in which the banks approach their relationship with the hospitality sector.

My own experience is that some banks are actively trying to get many viable hospitality businesses off their books. This is because the process of putting a loan together for a complicated hospitality business, which might have seasonal income and changeable overheads, can be difficult.

This represents a good business opportunity for my own bank Allica, which is building a business around taking a detailed approach to each of our business customers. For viable businesses looking to grow and invest however, the one-size-fits-all approach of many lenders is deeply frustrating. This is especially so given the challenges businesses have faced the last few years. After all, any hospitality business that has come out the other side of a global pandemic, spiking energy prices and a cost of living crisis is demonstrably resilient. Despite this, these businesses remain underserved.

There are steps hospitality businesses can take themselves however, regardless of the reticence they may experience on the part of the high-street banks. When I’m talking with hospitality businesses I often find that they aren’t looking far enough ahead and may be applying for finance too late. When thinking about finance the further forward a business can plan ahead the better. Even if you think you might need finance two years down the line, begin that conversation now, with a broker,your bank relationship manager (if you have one), or other professional adviser.

Businesses should shop around too and force banks to compete against each other.

Beyond hospitality SMEs in the UK generally are under-served by the high-street banks with interest rates that aren’t competitive and a lack of access to financial advice. The banks often find SME loans too small to refinance and so compete for corporate clients instead. Stepping back from the huge SME market is a big mistake for the banks, but SME customers too need to put what pressure they can by taking their business to banks that will give them the finance and the time that they deserve.

While it’s been a challenging time for the UK’s pubs, restaurants and hotels, the future's looking brighter.

Finance will be key to driving innovation and further growth in this sector and, despite many banks having been unsupportive of hospitality, there are options out there. The key thing is to think long-term and be prepared when applying for finance. It’s always better to be applying for a loan to invest in - for example - an extension on the hotel or new kitchen equipment - rather than to deal with day-to-day cash flow pressures.

Owners Ordered to Restore 300 Year Old London Pub

A historic London pub which had fallen into a state of disrepair by developers will be brought back to its former glory following a lengthy legal battle.

The upper floors of The China Hall in Rotherhithe were set to be converted into flats in 2021 on strict instruction from Southwark Council that the street level be kept as a pub.

In January 2022, works had begun to convert the ground floor of Rotherhithe pub The China Hall into two flats before planning permission was obtained.

However, when enforcement officers visited the South London premises the following year they found the ground floor was being converted into housing, despite not having planning permission to do so, the bar had been removed, beer lines were cut, and fixtures, fittings and carpets had been stripped away.

meaning the owners must return it to being a public house.

Councillor Helen Dennis, who is a cabinet member for new homes and sustainable development at Southwark Council, said: “This is a huge win for our planning enforcement team and local residents who worked together to save The China Hall as a functioning pub “Pubs are specifically protected by planning policy and for good reason.

I’m thrilled that such an important piece of Rotherhithe’s history and community has been protected. It serves as a warning that it is never acceptable for works for go ahead before a planning application has been approved.”

Andy Large, chair of south east London CAMRA, says he is delighted with the result. “I am extremely grateful to the team at Southwark Image Credit: Ewan Munro, China Hall, Surrey Quays, SE16 via Flcikr Council for their dedication and diligence in the defence of The China (https://www.flickr.com/photos/55935853@N00/2843480271) Hall over a prolonged period of time,” he adds. “I hope it serves as an inspiration to other local planning authorities to defend against unauthoThe council issued a planning enforcement notice, which was appealed by the owners. rised development that results in the loss of valued community facilities. Thank you very much.”

In July, a public inquiry to determine the fate of The China Hall pub found in favour of Southwark Council,

City Hoteliers Back Bristol Balloon Fiesta City hoteliers are practicing what they have preached by backing this year’s Bristol Balloon Fiesta through providing free accommodation for the crew and balloon teams.

In March this year, the Bristol Hoteliers Association (BHA) called on businesses to back the popular event to help ensure its survival for many years to come.

The call came after event organisers announced the festival would return to Ashton Court this summer but for three days rather than the usual four.

There had been some question marks over the future of the event, which in recent years has been adversely affected by poor weather, the Covid-19 pandemic, rising cost of living, inflation and challenges in the supply chain.

Switching from four days to three will help save money although event organisers say they plan a ‘Fiesta Week’ in the run-up to the evet itself, with a series of local balloon launches throughout the week, and ‘local heroes’ being given the chance to enjoy a flight.

Since then, organisers contacted the BHA to ask if member hotels might be prepared to help with some accommodation needs, and the hotels responded.

Leonardo Hotels, the Radisson, The Bristol, Clayton and Delta Hotels all offered some rooms for the dura-

tion of the festival for the crew and balloon teams.

BHA Chair Raphael Herzog said: “Every time it takes place, the balloon fiesta provides a welcome boost to our businesses, as many people look for accommodation in the city when they come for the event.

“It’s therefore only right – especially after we urged Bristol’s business community earlier this year to support the fiesta – that we practice what we preach and do what we can to help.

“I’m so pleased that BHA members responded to the request for help, as our way of demonstrating how much we value the Bristol Balloon Fiesta, which brings joy to so many people as well as a huge economic boost to many businesses in our superb city.

“The fiesta is not far from reaching its 50th anniversary now, and we hope that it will continue to help put Bristol on the map for at least another 50 years.”

Ben Hardy, Executive Director of the Bristol International Balloon Fiesta, said: “We are grateful to the Bristol Hoteliers Association for their incredibly generous support of the fiesta which, in no small way, has helped to keep the event going.

“By partnering with organisations such as the BHA, we are able to create the best possible experience for all those attending, from our team of volunteers to the pilots and the punters themselves, and allow us to continue to soar to new heights as we approach our 50th anniversary.”

Government Publishes Updated Remit for Low Pay Commission ahead of 2025 NLW Recommendations Issue 224

The Department for Business and Trade has published an updated remit for the Low Pay Commission, following Labour’s victory at the General Election.

The government has said it is determined to deliver a genuine living wage, backed by evidence and consistent with delivering inclusive growth for working people and competitive businesses across the UK, and has asked the Low Pay Commission to recommend a National Living Wage which should apply from April 2025.

This should, the government says, take into account the impact on business, competitiveness, the labour market, the wider economy and the cost of living, including the expected annual trends in inflation between now and March 2026.

The updated Low Pay Commission remit covers the following areas: • The Government has asked the Commission to ensure that the rate for workers aged 21 and over does not fall below two thirds of median earnings

• The Low Pay Commission has been tasked with recommending a separate rate for 18-20 year olds in 2025, with a view to removing age bands for the National Living Wage rate in the future • The Government has asked the Commission to consider the impact of its recommended rate on business, the labour market, competitiveness, the wider economy, and the cost of living, as well as inflation trends.

Kate Nicholls, Chief Executive of UKHospitality, said: “Our staff are the lifeblood of hospitality and business-

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es are passionate about properly rewarding them for their crucial role.

“That’s why we agreed with the current remit of the Low Pay Commission to maintain wage rates at 66% of median earnings, which will see the Living Wage increase at twice the rate of inflation. After all, this is the basis upon which hospitality businesses have been planning and budgeting.

“However, making significant changes to the remit for 2025 now is disruptive and unhelpful. Evidence has been submitted to the LPC on a basis that is now out-of-date. It would have been far more pragmatic to wait and make these changes in 2026.

“With a new remit now in place, the LPC must recognise that the 20% increase to wage rates over the past two years clearly accounted for the cost of living. I would urge them not to recommend yet another significant increase, which would raise serious questions over affordability.

“As the Government recognises in its letter to the LPC, wage rates should be consistent with delivering growth for both staff and businesses. There now must be a fresh round of consultation with business groups before recommendations are made to ensure that balance is struck in an affordable manner, particularly in how it addresses changes to youth rates.

“It’s also the case that business costs need to come down to offset rising wage costs, and that should start with the Government fulfilling its manifesto commitment to reduce the burden of business rates on hospitality businesses, as well as reducing employer National Insurance Contributions.”

Euros and Sunshine Heat Up Drinks Sales 14%

The Euro 2024 final and some long overdue warm weather gave drinks sales a 14% boost in Britain’s pubs, bars and restaurants last week.

drove consumers to beer gardens across Britain, and triggered year-on-year uplifts of 5% and 4% on Thursday and Friday (18 and 19 July).

The figure from CGA by NIQ’s Daily Drinks Tracker—for average sales in managed venues in the seven days to Saturday (20 July), against the equivalent period in 2023—is the best of the summer so far. It is also the third week of year-onyear growth in four—proof of a strong Euro 2024 tournament for the On Premise.

LAD brands have felt the biggest boost in pubs and bars during Euro 2024, and the final sent sales soaring even higher. Across the week, beer sales were 20% ahead, while cider—which also benefited from the sunny weather—was up by 40%. Spirits (up 10%) recorded their first double-digit growth in many months, while soft drinks were up 5% and wine down 3%.

The day of the final (Sunday 14 July) sent sales soaring by 123% against the same Sunday in July 2024, as millions of consumers headed to pubs and bars to watch with friends and family.

There was something of a hangover in the days after the final, with daily sales down between 7% and 14% from Monday to Wednesday (15 to 17 July). However, rising temperatures towards the back end of the week

“England’s Euro 2024 campaign might have ended in disappointment, but it was a very successful tournament for beer and cider brands and the thousands of pubs and bars screening games,” says Jonathan Jones, CGA by NIQ’s managing director, UK and Ireland. “A burst of warm weather has helped to build momentum, and the summer holidays should add another injection of sales. Many consumers’ spending remains under pressure, but there is a sense of optimism for many venues and suppliers for the rest of 2024.”

Issue 224

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Government Pledges ‘Further Measures on Tipping’ Minister for employment rights Justin Madders has unveiled plans to introduce further measures on tipping stating that the tipping bill was “the first step in many” of Labour’s reforms for workers.

The Employment (Allocation of Tips) Act 2023, referred to as the Tipping Act, received royal assent in 2023 and will make it unlawful for employers to retain or withhold any qualifying tips (tips, gratuities and voluntary service charges).

The Act was due to be introduced in England, Scotland and Wales on 1 July 2024, but was delayed a further three months, coming into force on 1 October 2024, and will cover England, Scotland and Wales, requiring employers to pass on all tips and service charges to staff without deductions and provide a written policy on how tips are dealt with.

Make Work Pay.” “We will be introducing further measures on tipping to ensure workers get their fair share of tips.”

“Today’s [July 29] announcement is just the first step of many in protecting workers and placing them at the heart of our economy.”

The code of practice does not set out a complete list of factors for employers to consider but is aimed to provide primary principles on how to fairly apply the code.

The legislation applies to all tips that are either received by the employer or over which the employer exercises control. Payments made directly to an individual worker by cash or via an app are outside the scope of the Code.

However, the Labour government has also confirmed plans for further legislation around tipping.

The government said non-statutory guidance will be published in due course to help employers and workers interpret the legislation.

Justin Madders, the minister for employment rights, said: “Britain’s outdated employment laws require an urgent update. This government will ensure they are fit for the modern economy and deliver on our plan to

In the event of non-compliance, qualifying staff will be able to bring a claim against the business in an Employment Tribunal which has the power to confirm that the employer is in breach of the act, order that they revise the allocation and enforce compensation payments of up to £5,000.

CAMRA Hits Out at Whitebread “Mass Pub Closures” The Campaign for Real Ale has expressed ‘utter dismay’ over plans to close sites next to Premier Inns The Campaign for Real Ale has challenged Whitbread to reconsider their decision to close and convert over 100 pubs next to Premier Inns. The pubs are now scheduled to be converted to restaurants for hotel residents or turned into additional hotel rooms.

Tom Stainer, CAMRA Chief Executive, has written to Whitbread asking the Board to reconsider their decision, highlighting inconsistencies between the company’s stated values and the actions that have been taken.

The letter outlines the Campaign’s ‘utter dismay’ upon hearing the news and highlights online statements that Whitbread has made about their ‘trusted brand’, ‘culture and values’ and commitment to ‘make a positive contribution to the communities’ that the brand’s outlets serve.

In the letter, Stainer says: “I would ask that you carefully reflect on whether the actions that you have put in train align with your previous commitments, and your outlined values. I would argue that they do not.

“Closing a pub – which is a community amenity facility and gathering space – to the local community that

it serves is not only contrary to the aims of your Environmental, Social and Governance strategy, it will also impact upon your ability to maintain that you are a ‘trusted brand’.”

CAMRA’s expert pub-saving campaigners are also concerned about how the conversions have taken place. Whitbread have been able to use a grey area in the current planning system in England that makes it easier to claim that pubs are in fact restaurants, which makes change of use more likely to be granted.

CAMRA’s National Planning Policy Adviser, Paul Ainsworth, said: “Concerningly, it appears that most of these pubs have been closed to the public, under the argument that they are restaurants, and worryingly most local authorities have accepted that.

“We are now campaigning for a legal definition of a pub for planning purposes so that if you can buy a drink at the bar without purchasing a meal, the venue would be considered a pub.

“In the wake of scandals such as the scandalous Crooked House demolition, unacceptably high levels of unlawful conversions and demolitions, and now this, we need the new Government to act now to strengthen planning protections and enforcement options for local councils.”

Consumers Increasingly Weighing Up Brand Loyalty with Affordability 8

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Issue 224

Despite the cost-of-living crisis easing, it continues to play a significant role in shifting consumer behaviour, forcing brands to reconsider how they can inspire loyalty in an environment where consumers are looking to reduce their outgoings, according to a new report from advertising platform Cardlytics.

The State of Spend: Customer Loyalty report, based on the spending habits of over 22 million UK bank accounts, along with a poll of 2,000 UK adults conducted by Opinium assessing customer loyalty, found that - despite consumers being increasingly cost-conscious - there is still room for brand loyalty to influence spending behaviour.

Seven in 10 (69%) UK adults view trust in a brand as important to them when making a purchase, whilst three fifths (59%) say that they have been loyal to brands for “as long as they can remember” - a clear indication that brand loyalty is well and truly alive. However, particularly off the back of the cost-of-living crisis, affordability is vital in shaping and influencing purchasing habits. UK adults rank price as the most important factor in the decision-making process, followed by trust in a brand and convenience.

This report examines three specific categories - retail, hospitality and travel - which together demonstrate a clear trend of customers having to balance commitment to the brands they know and love, with limiting financial outgoings. With consumer behaviour in flux, the report includes analysis on some of the factors creating this environment, along with recommendations for business leaders on how they can inspire brand loyalty, whilst also attracting to new customers.

UK RESTAURANT-GOERS HAVE A GREATER APPETITE FOR WHAT THEY KNOW The dining sector is, generally, one of the first areas of discretionary spend that consumers cut when times are tough. With overall spending in restaurants down 8% in 2024 (following a 14% rise in 2023) but spending per trip up by almost a fifth (16%), it’s clear to see the challenges that brands and consumers face in the current environment. Price remains the key driver for customers when it comes to eating out, but other factors, including loyalty, quality, and trust remain relevant.

Over half (54%) of adults choose to return to restaurants they have visited before over trying new alternatives, showing that consumers remain risk averse as economic pressures on households continue to build.

Despite this, a similar number (54%) of consumers are more likely to visit a new restaurant if they offer a discount voucher or cash back rewards system; while 45% of UK households are more likely to visit a restaurant if it offers rewards for returning customers. This is evidence of the potential for data-driven tactics to enable restaurants to drive greater footfall and sustain their existing customer base.

AFFORDABILITY TRUMPS LOYALTY WHEN IT COMES TO THE WEEKLY FOOD SHOP

Two-thirds (64%) of respondents named affordability as the most important factor when deciding where to shop, a clear indication of impact of record levels of inflation on consumers’ disposable income.

Despite consumers being increasingly cost-conscious, three in five (61%) said they are more likely to visit a store or supermarket if it offers a loyalty or rewards system – rising to 70% for the 18-34 demographic. In an environment where brand loyalty has come under question, this research shows how solutions such as targeted offers and rewards can inspire commitment to brands.

Indeed, loyalty remains an important factor for many consumers, with over half (54%) choosing to travel to shop at their preferred supermarket, even if other options are closer. This should serve as further encouragement for supermarkets that reward their customers for staying faithful, particularly in times where confidence in spending is low.

HOLIDAYMAKERS BALANCE BRAND FAMILIARITY AND COST When it comes to travel, affordability is key, but building brand loyalty is a clear opportunity - with 69% agreeing that trust in a brand is important when making a purchase. Brands that can unlock insights from their data, and provide tailored offers, will thrive - building greater trust in a time where competition is rife.

Over the last two years, budget airlines have seen a boom, with the total number of trips increasing from 1,750,000 in 2022 to 2,400,000 in the first six months of 2024 (already a 37% rise), whilst non-budget airlines have only increased from 509,000 to 590,000 (a 15% uplift) across the same period.

Equally, the volume of domestic travel has doubled between 2021 and 2024. Whilst this could be down to more people recognising the beauty of the Cornish coast or Yorkshire Dales, affordability is likely to be a key factor driving this uplift. The average transaction value of a domestic holiday (£110) is £20 cheaper than a budget airline flight (without the additional expense of accommodation), less than a third of the price of a non-budget airline, and almost a fifth of the price of a package holiday abroad.

Lucy Whittemore, Senior Vice President of UK Advertising said: “Whilst affordability will always be key for consumers, particularly in tough economic times for consumers and households, building brand loyalty is key.

Whether it’s restaurant-goers sticking with what they know, particularly when they’re rewarded for it, or customers travelling further than they need to take advantage of their favourite supermarket’s loyalty card system, consumers are making savvy decisions based on what suits them – and often, which brands treats them best.

“For businesses in hospitality, retail, and travel, where competition is high and interaction with customers is frequent, data will be key. By gleaning insights from customers’ spending data, brands can create, tailored, relevant offers for consumers – both new and existing. This can help them build a deeper connection with the customer, fostering loyalty and trust to drive footfall and incremental growth in spend.”

Foodservice Inflation Drops For A Full Year But Month-On-Month Rises Return Issue 224

Year-on-year inflation in the foodservice sector has fallen for 12 months in a row, the latest Foodservice Price Index (FPI) report from Prestige Purchasing and CGA by NIQ reveals.

Inflation in June 2024 stood at 3.6%, a rate now considered normal for the industry. The 12 consecutive months of decline are a very welcome trend for both businesses and consumers, who have faced several years of historically high inflation.

However, the Index also recorded month-on-month inflation of 1.3% in June— after a period of deflation or only fractional inflation, this is the largest increase in 12 months and a return to similar levels seen 5 months ago. This shift suggests that while the overall inflationary trend is encouraging, price fluctuations remain a challenge for the foodservice sector.

Of the ten categories of the Foodservice Price Index, only Vegetables remains in double-digit inflation—driven primarily by the potato market, where poor weather conditions have impacted 2023 crops and availability

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leading into the 2024 season. Adverse weather has also impacted other outdoor vegetables, causing delays in planting and poor availability during the seasonal crossover, and pushing up prices for carrots, onions and brassicas. More positively, two categories of the Index recorded year-on-year deflation to ease pricing pressures.

Shaun Allen, Prestige Purchasing CEO, said: “While the year-long trend of falling inflation is encouraging, the return to month-on-month increases serves as a reminder that the market remains volatile. Operators should remain vigilant and closely monitor price fluctuations to ensure their businesses are well-prepared for any future challenges.”

Reuben Pullan, Senior Insight Consultant at CGA by NIQ, said: “Twelve continuous months of decline in inflation have brought much-needed respite on the cost challenges that have besieged the foodservice sector lately. Along with an easing of some other input prices and consumers’ improving spending confidence, it builds optimism for a strong remainder of 2024—but a return to month-on-month inflation warns us that prices are likely to stay volatile for some time to come.”

The Taylor Swift Effect And Improving Consumer Confidence Boosts UK Hotel Sector In June

Taylor Swift’s The Eras tour and improving consumer confidence drove strong demand of UK hotels in June, providing another boost to profits, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels was up slightly from 81.4% to 81.9% in June year-on-year, albeit behind pre-pandemic levels of 85.3%.

London occupancy increased to 84.8%, overtaking occupancy of 82.6% last year, but was down on 87.6% in 2019.

yet this summer.

‘The hotel industry reaped the benefits of Taylor Swift’s Eras Tour in June, most noticeably in Scotland with an uptick in room rates, giving the overall UK economy a boost. We expect to see a similar uptick for London in July, with ‘Swifties’ from all over the world descending on the capital.

“With better weather on the horizon and a continued improvement in the economy which should encourage consumers to continue spending, the hotel sector is on track for a strong summer.”

Average daily rates (ADR) of occupied rooms in the UK as a whole reached their highest rate on record at £175.91 in June, up from £169.08 the same period last year. London room rates increased to £256.40 in June, compared to £254.16 last year.

Thomas Pugh, economist at RSM UK, added: ‘The strength of accommodation prices takes a lot of the blame for services inflation rising back to 7% after dipping to 4.5% in January.

Gross operating profits (GOP) of UK hotels were up from 42.8% (June 2023) to 44.5% (June 2024), overtaking pre-pandemic GOP of 44.3%. In London, GOP was 50.3% in June, an increase from 48.2% last year but flat on 2019 (50.4%).

“The positive result for the UK hotel sector last month is another piece of evidence suggesting that the strong economic recovery continued in June. Indeed, it appears that improvements in consumer confidence and real disposable incomes are feeding through into stronger demand for hotel rooms.

Chris Tate, head of hotels and accommodation at RSM UK, said: “The hotel sector continues to show its resilience despite the cost pressures faced by the industry. Encouragingly, these costs appear to be easing which should give hoteliers some breathing space. Consumer confidence is slowly making a return and booking a UK trip appears to be top of the priority list, despite the absence of any prolonged sunshine as

“We expect consumer spending to continue to increase through the second half of this year and in 2025 as real incomes rise, which should further support demand for hotel rooms. However, with inflation in the accommodation sector running at around 7%, compared to 2% inflation overall, price pressures in the industry are clearly still an issue.”

A Guide To Dealing With Unlawful Occupiers 10

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By James Parratt, Associate in the Real Estate Disputes team at Thomson Snell & Passmore LLP (www.ts-p.co.uk) “Squatting” or “trespassing” is where someone occupies property without the permission of the owner.

Removing squatters can be expensive and time consuming. A property owner may become criminally liable if they are unaware of what they can or cannot do. Accordingly, property owners should understand their rights when dealing with squatters.

WHAT DOES THE LAW SAY? It is a criminal offence to squat in residential property i.e. houses, flats, and doing so carries a maximum penalty of six months in prison, a £5,000 fine, or both.

Whilst it is unlawful to occupy buildings that are not residential without the owner’s permission, it is not a criminal offence.

This distinction is important.

The police may attend a non-residential site occupied by squatters to prevent a “breach of the peace”, although seeking the removal of squatters will be a civil matter.

Squatters may erect a sign which states that the building they are occupying is not residential and s.144 of Legal Aid, Sentencing and Punishment of Offenders Act 2012 (usually shortened to “LASPO") does not apply.

A property owner must not attempt to forcibly regain possession of the property or evict squatters. The use or threat of violence against squatters is a criminal offence and could result in incurring criminal liability.

What options are available to remove squatters from my property?

The enforcement of a possession order will remove squatters from non-residential property. There are different routes to obtaining a possession order: • Obtaining a possession order in the County Court or High Court; or • Obtaining an Interim Possession Order (“IPO”) and then a final possession order.

OBTAINING AN ORDER FOR POSSESSION Applications for an order for possession must clearly set out the circumstances surrounding the squatters’ occupation, the squatters’ details (to the extent they are known) and the grounds that the property owner is seeking to rely upon to obtain possession. Where property owners are unsure of the identity of the squatters, the squatters would be joined to proceedings as ‘persons unknown’.

Property owners are required to serve notice of their application on the squatters. Where property owners are attempting to effect service on ‘persons unknown’, this may be done by attaching copies of the documentation to the property where they are clearly visible, such as on the main door.

Property owners may try to recover compensation or ‘damages’ from the squatters, although practically, it is usually very difficult to enforce a money judgment against squatters.

If the application is successful, an order for possession will be made ordering the squatters to vacate the property by a certain date.

It is necessary to appoint bailiffs to enforce the possession order. The bailiff will warn the squatters to leave, failing which they will return to forcibly remove them.

An application can be made in the High Court in exceptional circumstances, including where there are complicated issues of fact or law, a substantial risk of public disturbance or a substantial risk of serious harm to persons or property. This could include circumstances where the site is particularly hazardous or where there is a significant risk of damage to the property.

OBTAINING AN INTERIM POSSESSION ORDER (“IPO”) The IPO procedure aims to make it quicker to recover possession although damages cannot be claimed (to the extent they are worth pursuing anyway) and there are a number of procedural hurdles to overcome that make IPOs less attractive than ordinary possession claims. If a property owner wishes to make use of the IPO procedure they must act quickly by making an application within 28 days of learning of the squatters’ occupation.

The first hearing will usually take place quickly, possibly within a week, of the application being issued at the Court. If the Court grants the IPO at that first hearing, the IPO must be served on the squatters within 48 hours.

The squatters then have 24 hours to vacate. If the squatters do not vacate within this timeframe, they will be committing a criminal offence and the police can remove them. Once the squatters have vacated, property owners should secure their property.

A second hearing will then take place to decide if a “final” order for possession should be made.

The IPO route is an effective way of evicting squatters quickly, although the trade-off is that this route is typically more expensive than the alternatives as there are more steps that a landowner has to take to persuade the Court to grant an IPO.

WHAT DEFENCES MAY SQUATTERS HAVE TO CLAIM FOR POSSESSION? Squatters may advance a defence or attend a hearing. The following defences may be available to squatters in respect of possession proceedings, dependent on the circumstances: • The squatters show that they have some right to occupy the property (for instance as a tenant or licensee) • The property owner does not have an immediate right to possession (for example there is an existing tenancy to a third party) • The property owner has not served documents correctly • The property is not solely occupied by squatters.

Such defences may act to delay proceedings, allowing squatters more time to find alternative accommodation or in rarer circumstances, may defeat possession proceedings entirely.

WHAT IF THE SQUATTERS RETURN TO THE PROPERTY? If the squatters return to the property following enforcement of the order, the property owner may apply for ‘restitution’, allowing them to enforce the original order without the need to issue a fresh claim.

What can I do to prevent squatters occupying my property?

• Monitor and attend the property regularly • Put in place security measures such as alarms and surveillance • Stop the supply of utilities if the property is vacant • Have adequate insurance cover in place • Consider instructing a property guardian to look after the property.

Stonegate Agrees Refinancing Deal

Pub and bar group Stonegate Pub Company has agreed a debt refinancing deal, addressing its debt of £2.2bn,

acquisition Stonegate also inherited Ei Group’s existing debt of £1.7 billion.

Stonegate revealed that the refinancing package will include a circa £250m shareholder contribution from funds managed by private-equity firm and owner TDR Capital.

David McDowall, chief executive of Stonegate Group, said: “We have always said we would achieve the right outcome on our refinancing requirements, and I am delighted we can now move forward with confidence and certainty, having achieved our balance sheet goals.

The deal will “see Stonegate’s balance sheet structure significantly simplified and strengthened”, the business said in a statement.

As part of the deal, which importantly includes new agreements with bond holders, funds managed by owner TDR Capital will make a c.£250m shareholder contribution.

Stonegate incurred much of its debt through its acquisition of Ei Group. Before the purchase, Stonegate owned around 760 sites, a number which increased to over 4,000 following the takeover, and as part of the

“The new agreement enables us to really focus on driving performance across all our divisions, and delivering on our strategy which is now having a material impact on our overall profitability.”

He added: “I would like to thank our lenders for the positive way we have reached these agreements and TDR for their continued support. Most importantly, I would like to thank Stonegate colleagues for their continued dedication, commitment and passion which has seen us navigate a difficult few years. We are now in a really strong position to deliver on our longer-term objectives.

Suncream Ice Cream - The Great Taste of the Summer For over fifty years Suncream Ice Cream has been manufacturing their award winning Italian ice cream in Tamworth Staffordshire, earning many awards along the way we are proud to be classed as Great Taste Producer. Family-owned business offers an impressive array of products including traditional scoop ice cream, vegan, sorbets and even ice cream for dogs.

Rebecca Manfredi, Managing Director, emphasises the versatility and quality of their Gelato Gold range. Made with 20% double cream, this premium ice cream comes in 21 exquisite flavours like Sea Salted Caramel and Black Forest Gateau. Ideal for standalone scoops or as an accompaniment this range can certainly elevate your dessert offering. Gelato Gold is a perfect addition to any dessert menu. Suncream ensures their clients are wellequipped to present these delights with comprehensive menu cards and a full range of point-of-sale materials.

Suncream's commitment to inclusivity and safety is evident in their vegan ice cream range, which is free from the main 14 declarable allergens. "We are proud to be a nut-free site" Rebecca states, addressing a critical

concern for many consumers and highlighting their dedication to high safety standards.

For those seeking a touch of luxury Gelato Lusso offers an artisan experience. This ice cream is robot-filled and hand-dressed, made with whipping cream to deliver a sumptuous, creamy texture that promises to impress.

Gelato Lusso undoubtedly adds the "wow" factor to any offering.

Not forgetting our four-legged friends, Suncream introduces Gelato Woof, a lactose-free ice cream designed for dogs. Made with carrot and apple puree and fortified with calcium, it provides a delicious and healthy treat, promoting strong bones, heart health, and muscle function. A wooflicious treat for your furry friends.

Suncream Ice Cream’s diverse and high-quality offerings continue to set them apart, ensuring delight for every customer, be it human or canine.

For more information on Suncream Ice Cream please contact 01827 282571 info@suncreamdairies.com www.suncreamicecream.com

Reduce Cost of Doing Business Chancellor Urged in Upcoming October Budget Issue 224

Chancellor or Rachel Reeves has been urged to implement vital measures to help the hospitality on trade sector in her first budget on October 30th.

The chancellor confirmed yesterday (July 29) the date of the budget, Labour’s first since taking office after the election on 4 July, during a statement in the Commons in which she accused the previous Conservative government of misleading the country about the amount of public money they had planned to spend.

Ms Reeves made her statement following an urgent a Treasury review into the government finances, which she said had uncovered a £22bn black hole.

The budget, which sets out the government’s plans for the economy, will be held alongside “the full economic and fiscal forecasts from the Office for Budget Responsibility”, Ms Reeves said, and would be “a budget to fix the foundations of our economy”.

“It will be a budget built on the principles that this new government was elected on,” she added.

The chancellor promised to “treat taxpayers’ money with respect by ensuring that every pound is well spent”.

Ms Reeves added that she will ensure all public spending “represents value for money”.

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especially after the European football championship brought into sharp focus just how much British beer drinkers are been taken advantage of, especially when you consider that British duty rates are twelve times those of Germany or Spain.”

“As the Chancellor prepares for her first Budget over the summer, we have also called on her to examine what the optimal VAT rate should be for pubs selling soft drinks and food as part of a fair and sustainable tax and regulatory framework for pubs that both supports economic growth and underpins the social and community value that pubs uniquely provide to local communities.”

Michael Kill, CEO of the Night Time Industries Association said: “Following today’s address by the Chancellor of the Exchequer regarding the £20 billion deficit left by the previous administration, we are closely monitoring the developments and potential solutions being considered. As we anticipate the new government’s Autumn budget, scheduled for 30th October, today’s narrative indicates that difficult decisions lie ahead.

We are relieved that, for now, our sector remains unaffected. However, we must emphasise that the nighttime economy is extremely fragile. Any abrupt changes in the upcoming budget, such as reductions in the current relief on Business Rates or increases in taxation, could have catastrophic consequences for our industry.

“That means we will not increase national insurance, the basic, higher or additional rates of income tax or VAT,” she said, repeating what Labour said during the election campaign.

What we urgently need is a comprehensive budget that fosters stability and generates growth, considering the unique challenges faced by property-led businesses through business rates and cultural businesses through a potential new VAT cut. This support is crucial to help us navigate the period between reaching the recently achieved 2% inflation rate and the time it takes for this figure to show tangible reductions in current operating costs, thus supporting frontline businesses grappling with exorbitant expenses.

Calling for urgent sector support British Beer and Pub Association CEO Emma McClarkinsaid: “The beer and pub sector is committed to serving communities, creating jobs and providing critical economic growth across the country. In order to deliver this we need to see a reduction in the cost of doing business.”

As we await the Autumn budget, we urge the government to recognise the delicate state of the night-time economy and to implement measures that will sustain and support our industry through these challenging times.”

“During the election campaign the Chancellor highlighted the importance of supporting Britain’s beer and pub sector when she announced a five-point plan for pubs. Central to that plan was the need to reform the business rates system that currently penalises bricks and mortar business like pubs that pay five times more than their share of turnover. While the Treasury work out the details of how best to implement this critical reform, we need the Chancellor to confirm that the vital 75% relief will be maintained so that one of the core cost components of doing business can be controlled.”

Allen Simpson, Deputy Chief Executive of UKHospitality, said: “The Chancellor’s announcement today makes investing in growth more important than ever. Our sector is well placed, with presence in communities across the UK, to help the new Government get the economy moving, provide more people with jobs, invest in the future, and bring in the taxes needed.”

And she promised to not raise taxes “on working people”.

“Likewise, to make sure that the price of a pint remains affordable, the Chancellor needs to cut beer duty,

“Hospitality is the right lever to pull because the effect is so quick and reaches the whole of the country. We hope in the October Budget, the Chancellor will deliver on the manifesto promises to back the sector’s growth.”

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I Have A Positive Legionella Count - What Do I Do? 14

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Issue 224

Written by Peter Gunn, Senior Consultant, Water Hygiene Centre (www.waterhygienecentre.com)

The likelihood of Legionella bacteria being present within domestic or other water systems typically comes as no surprise to all those involved with water safety. As we know, Legionella bacteria remain ubiquitous in natural and constructed aquatic environments. It is also true that airborne dispersal of the bacteria may well occur when aerosols or droplet nuclei are created.

As such, the focus of Legionella risk management should certainly be on preventing this known and hazardous bacteria from multiplying in water systems, rather than reacting to a problematic situation. The preventative measures would typically be documented within an organisation’s ‘Written Scheme’ or in a Healthcare environment, their ‘Water Safety Plan’.

• Fitting a point-of-use filter(s) as a short measure to keep water in use and turning over; • Removing the outlet(s) from use; • Undertaking a similar or more extensive re-sampling programme in the short term.

HG274 & HTM04-01 – WHAT DOES THE GUIDANCE SAY? When starting to prepare the agreed protocol, both the HSE’s HSG274 Part 2 and the Department of Health’s HTM04-01 Part B broadly follow the same criteria for action in the event of a positive result.

However, the presence of a confirmed positive Legionella count (or counts) does strike fear in all those involved with water safety. Whether the positive count is warranted or could have been avoided is a moot point, and action must be taken to investigate and resolve the root cause in the immediate and longer terms.

DO I NEED TO SAMPLE FOR LEGIONELLA? The HSE’s HSG274 Part 2 states, “Legionella monitoring should be carried out where there is doubt about the efficacy of the control regime or it is known that recommended temperatures, disinfectant concentrations or other precautions are not being consistently achieved throughout the system”. As such sampling for Legionella should be part of a defined strategy and not a random ‘fishing’ exercise. The complexity of the system will need to be considered too, when defining your Legionella sampling strategy.

Typically, the circumstances when monitoring for Legionella would be appropriate include; • Water systems treated with biocides where water is stored or distribution temperatures are reduced; • Water systems where the control levels of the treatment regime, e.g. temperature or disinfectant concentrations, are not being consistently achieved; • High-risk areas or where there is a population with increased susceptibility, e.g. in healthcare premises including care homes; • Water systems suspected or identified in a case or outbreak of legionellosis.

Where monitoring for Legionella is considered appropriate in hot and cold water systems, taking of samples should be carried out in accordance with ‘BS7592:2022 Sampling for Legionella bacteria in water systems. A Code of Practice’.

Source: HSG274 Part 2:

SAMPLE RESULTS AND WHAT TO DO… We can be sure in the knowledge that the more Legionella sampling we undertake, the increased likelihood there is of obtaining a positive result. In essence, we can predict potential positive results will occur!

For any positive Legionella sample results (either as a result of a defined sampling strategy or in response to a particular issue) the approach in dealing with the positive count should be defined clearly within the Written Scheme/Water Safety Plan i.e. an agreed protocol. This protocol will provide a prescriptive process, that is easily understood by those persons (Authorised Person, Competent Person, Infection Control) involved at the operational level who are responsible for investigating and resolving the issue. Simply put, the response to a positive result should have been agreed upon and documented before any sampling programme – irrespective of whether undertaken in-house or by contractors. ‘On the hoof’ actions to deal with a positive count should be avoided, as this compromises the integrity of the agreed protocol!

To establish the root cause of a positive count, the prescriptive process for the protocol must include a systematic elimination of potential issues, including the sampling process itself i.e. has the process been compromised thereby causing the positive count, and do we need to undertake a competency review of those who’ve taken the sample, its handling, any transportation concerns and review the accreditation of the lab. After this, we can then investigate, the water system itself.

Source: HTM04-01Part B:

HTM04-01 also provides more detailed tables of suggested actions with a wider range of count thresholds and separate actions for pre and post-flush samples (see HTM04-01 Part B Chapter 10 pages 56 – 59).

The action tables suggested by both the HSE and Department of Health can be taken by those defining the protocol and amended to be more detailed if necessary, and more appropriate to your organisation. It is vitally important any actions detailed in the agreed protocol do identify those individuals with defined duties/actions.

When receiving a positive Legionella sample result, the lab can issue an interim report with presumptive results) and a final report. The culture method of analysis for water samples takes around 10-14 days, during which time the lab will observe the samples and any bacterial growth which may occur. The lab can issue interim count reports up to the final day of analysis when a final report will be issued.

Timelines & deadlines of actions undertaken can also be a useful tool in ensuring problematic water systems are dealt with efficiently and effectively. These should be established, reviewed and monitored by the Water Safety Group.

Upon receiving a positive count result (whether interim or final), appropriate measures must be undertaken to protect the occupants of the building where the samples were taken. These appropriate measures need to have been agreed by the Water Safety Group and feature as part of the agreed protocol.

It is true that positive Legionella counts are certainly a cause for concern, and the elimination of limited or extensive Legionella contamination is not likely to be easy, or by way of simple/individual measures such as chemical chlorination.

Examples of measures to protect the occupants may include;

That said, current guidance is straightforward and helpful, and in addition to achievable action plans, a wellthought-through Written Scheme/Water Safety Plan and reliable advice from members of the Water Safety Group (including your Authorising Engineer (Water)), the safe management (and elimination) of positive Legionella samples can be an achievable goal.

• Informing local and other staff of the issue, convening a review of the issue in an appropriate Water Safety Group; • Undertaking a safe Legionella flushing regime and keeping good water hygiene records;

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

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Heston Blumenthal OBE Encourages Mindful Eating to Help Manage Stress and to Improve Health and Mental Wellbeing The profound scientific curiosity of restauranteur and chef Heston Blumenthal OBE means he has long been investigating the relationship between our bodies and food, and the delicate balance between the two (especially via the microbiome*) that plays a key role in our physical and mental health.

Heston said: “Many people have had an emotional ‘moment’ while eating this dish. It takes them somewhere else – into their memories and recollections. Mindful eating doesn’t have to be about fine dining and it doesn’t require hours of meditation. It is about taking time to enjoy anything you eat, from snacks to full meals; it is about thinking about what you are eating and using all your senses to bring new experiences and discoveries.”

Increasingly, he is convinced of the benefits of using mindful eating to help manage the hidden stresses in life which can have a detrimental impact on our lives.

Heston now invites you to take The Mindful Raisin Challenge, a short exercise that encourages awareness of the senses connecting with taste, touch, smell, sight and sound.

‘Mindfulness’ is an overused term but, for Heston, it has a simple but important focus: it is about paying attention in the here and now, in a non-judgemental way. Being aware of your surroundings, the moment you are in, and taking pleasure from it can help to bring perspective and can counterbalance whatever may have become overwhelming in life.

Mindful eating offers a perfect opportunity to slow things down, focus on the senses, on pleasurable flavours and take time for yourself on a daily basis.

Applying mindful eating can also help change people’s relationship with food; it can reconnect individuals with what they are eating, how food feels, the smells and the distinct flavours.

Rushed eating has long been associated with poor health, including increased risk of type 2 diabetes and obesity**, largely because the stomach takes around 20 minutes to send signals to the brain that it is full.

When people eat quickly, they tend not to feel full and are more likely to overeat.

This might seem a long way from the three-Michelin-star cuisine for which Heston is famous, but he has always been exploring ways to encourage people to connect with food and with their emotions.

His ground-breaking multisensory dish ‘Sound of the Sea’, which is still served at The Fat Duck, involves putting on headphones and listening to sounds of a seascape while eating a dish that looks like the shoreline and tastes of the sea.

The process is simple, take a single raisin and, from the moment you have it between finger and thumb until you’ve consumed it, really think about every aspect of the flavours and textures of the food, every sensory second of the experience.

Heston said: “One of the inspirations for this more mindful approach came from travelling on a plane. When I was served the airline meal, with its tray and tubs and plastic cutlery, I decided to take my time and savour every mouthful – chewing thoughtfully, patiently identifying and enjoying flavours and textures – and it was so pleasurable I went into a zone of my own. I hadn’t managed to finish by the time the stewardess came to collect the tray.”

The Mindful Raisin Exercise: Take your raisin and, using the camera on your phone, scan this code.

Ask yourself how was eating that raisin different from raisins you have eaten in the past?

What would happen if you took this approach when eating one of your favourite foods?

KP Snacks Launches New League of Tyrrellbly Good Taste KP Snacks has announced the launch of a new initiative: the League of Tyrrellbly Good Taste, designed to support the Out of Home (OOH) channel in driving the sale of bagged snacks. The initiative enables OOH outlets to register their business via a bespoke platform, to receive exclusive POS and snack sales advice.

Launching at the beginning of July and running until the end of September, the initiative leverages the strength and popularity of Tyrrells as the number one handcooked crisp brand in the OOH channel.

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

Outlets joining the initiative will also be in with a chance to win a year’s supply of Tyrrells crisps, worth

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

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

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

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

CIEH Respond To Investigation Connecting The Rise Of Foodborne Illness To Delays In Food Hygiene Inspections In light of the steady rise of foodborne illnesses over the past two years, and the BBC’s recent findings connecting this to the delays in local authority food hygiene inspections, the Chartered Institute of Environmental Health [CIEH] has issued a statement in response, highlighting the workforce challenges facing the environmental health profession.

CIEH are calling upon the Labour government to prioritise additional funding for local authorities’ environmental health teams and provide sufficient ringfenced funding for apprentices and trainees to help ensure the UK has a sustainable profession that can adequately protect public health.

Alongside this, CIEH is also taking proactive steps to overcome the capacity and capability challenges by working with key stakeholders to ensure the profession is accessible while maintaining its necessary skills criteria and campaigning to raise the profile of environmental health.

CIEH said it underscores the essential role environment health plays in protecting public health, with environmental health teams across the country working tirelessly to authenticate the UK’s food and subsequently advise, inspect and enforce food safety and hygiene standards. Everyone within the wider food system plays an important role in protecting the health and safety of the public, with environmental health professionals forming a key part of the defence against foodborne illnesses via food hygiene inspections.

The priority should now be upon strengthening environmental health’s ability to prevent against future outbreaks, which will reduce the mounting pressures on the health system.

It is important to have a holistic view and consider all the factors effecting the identification, prevention and mitigation of foodborne illnesses including consumer guidance, food handling education, post-Brexit food safety regulation and as the CIEH have recognised, the critical workforce challenges across local authorities.

As evident in CIEH's 2021 workforce survey, LGA’s local government capacity survey and our President’s recent BMJ article there is an urgent need to tackle the capacity and capability crisis across environmental health, which is severely compromising our profession’s ability to carry out crucial functions, such as regulatory delivery related to food safety.

Fran McCloskey, Chief Executive Officer of the Chartered Institute of Environmental Health, said: "Environmental health professionals are the unsung heroes of public health – they are our first line of defence against foodborne illnesses, and work with wider businesses, organisations and policy makers to ensure the UK’s food safety.

Independent Breweries Call On Government To Confirm Review Of Alcohol Duty System One Year On 18

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Independent breweries are today calling on the Labour Government to confirm that the new Alcohol Duty System will be reviewed after three years, as research shows its impact on the beer brewed by more than half of breweries.

Global breweries – was radically modified and extended to other products under a new Small Producer Relief. It also created a new Draught Relief where cask and keg beer destined for the pub is given a 9.2% reduction in alcohol duty.

The call comes on the first anniversary of the most far reaching changes to the Alcohol Duty System in generations, which were introduced on 1 August last year.

The new alcohol structure is already having an impact on what small breweries are producing. Changes to the system meant that strong beers including Imperial Stouts and some Double IPAs are no longer eligible for relief. Research by SIBA shows that in response nearly a quarter (22%) of independent breweries have altered their beers above 8.5% ABV, with 7% reducing the ABV and 15% have either stopped producing some beers or all beers over 8.5% ABV.

The previous Government pledged that the changes would be fully considered in 2026. The Society of Independent Brewers and Associates (SIBA), that represents the UK’s small and independent brewers, is asking the Government to commit to this deadline to ensure that the changes are properly evaluated.

“One year ago the Government introduced the most radical changes to the Alcohol Duty System in generations which is having an impact on what independent breweries brew and what consumers get to enjoy.

“While it is too early to understand the full implications of the changes, we are already seeing that large Global companies have significantly reduced their duty bills by benefitting from the new lower rate and that small independent breweries are stopping or reducing production of innovative beers such as imperial stouts.

Global cider producers also continue to benefit from a significantly lower rate of duty than beer.” Andy Slee, SIBA Chief Executive.

Under the new system, Small Breweries Relief (SBR) – which helped small breweries to compete with

It also introduced a new lower alcohol band at 3.4% ABV which gives a discount on duty to lower strength beers. Over a quarter (27%) of independent breweries have either introduced new beers (18%) or reduced the strength of their existing beers (7%) in response while several Global breweries have dropped the ABV of their beers, reducing their duty bill by millions of pounds.

While the new system aimed to remove distortions, Global cider producers also continue to benefit from a duty rate 46% of that on beer in the new system which is gives Global companies are unfair advantage.

“It’s important that the new system is fully reviewed after three years so that any distortions or issues are understood and addressed and I hope that the new Government will commit to this review in 2026.” Slee added.

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/

Renegotiate or See Your Business Die: Be Comfortable Being Uncomfortable 20

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By Alex Adamo, founder of The Commercialiser, a boutique consulting firm managing large negotiations on behalf of companies; co-founder and shareholder of strategic consulting firm The Leadership Gallery, founding partner of the largest tech dry cleaning company in the UK, ihateironing.com, angel investor at Adamo Enterprises Running a business involves smart strategies for sourcing supplies and services to maximise profits, whatever your budget is. A critical skill for both small and large businesses is mastering the science of negotiation.

Negotiation is crucial because few conditions are nonnegotiable. With strong negotiation skills, you can secure better deals, significantly reducing costs or improving the quality of what you get at the same price. But it's not all about price cuts. Effective negotiation allows you to adjust various elements of your contracts, from interest rates and contract duration to payment terms, ensuring both you and your suppliers benefit, if you are in a collaborative relationship.

This approach is applicable whether you're considering new suppliers or looking to improve terms with current ones. That being said you must renegotiate terms regularly, at least on a yearly basis or you’ll lose out when market conditions are in your favour. Always renegotiate.

Never be afraid to approach your service providers. You must regularly renegotiate your terms to keep your business profitable or see your business die or worse, run your business for free. Do not forget the most important equation in business: Revenue - Cost = Profits.

As a business owner it is your job to protect company profits. For every £1 of costs you renegotiate you add £1 to your EBIT. Whereas for every £1 of additional revenue, you’ll instead only make £0.25 or whatever the net profit margin you may have is. If you don’t understand this equation, hire someone who does.

and you know that one of your suppliers would benefit from faster payment terms, then you may ask, for example, for an 11% price decrease from your supplier in exchange for 14 days payment terms instead of 30.

Instead you may ask for a price decrease to a supplier that would like more security from you and, therefore, give them a longer term contract in exchange for volume rebates. You need to know what’s important to you and get it, and know what’s important to them and give it to them in exchange for what you want.

IDENTIFY BATNAS (BEST ALTERNATIVE TO A NEGOTIATED AGREEMENT) You must always be prepared to substitute your suppliers and never make your business dependent on any of them. Do your research of alternative suppliers before you go to the negotiation table so that your power balance will have improved in your favour before even beginning to negotiate. If you are commercially dependent on them and have no alternatives, they can unilaterally impose their conditions and you’ll have little negotiating power. Sometimes this is unavoidable, but do what you can to keep your options open (BATNAs) and strong.

DEADLOCK IS GOOD, TIME IS POWER If you have no deal during your first meeting, that’s perfectly fine. Let the rejection and conflict of opinions created sink in your counterparty’s mind. Then invite them back to the table, ask for movement and/or make concessions.

However, if you need to close the deal urgently by, say, tomorrow morning, you’ll suffocate your negotiation options and won’t leave enough time for necessary operational adjustments and escalations on the other side to accommodate some or all of your requests. Sometimes the requests you will make will require significant operational adjustments from your supplier and the key account manager dealing with you may not have that decisional authority. You will have to escalate as appropriate and access the appropriate stakeholders. That takes time.

When it comes to how to negotiate effectively there are many principles you can follow that will help you:

Engage early enough in pre-conditioning to help them understand and prepare on the fact that conditions need to change so as to allow for an appropriate negotiation flow and for your counterparty to come to the negotiating table prepared with options. The surprise element rarely works in long-term relationships, you need to give them time to prepare and create budgets to accommodate some or all of your requests.

TELL, DO NOT ASK

BE AWARE OF YOUR DEFINITION OF WHAT IS ETHICAL

Don’t ask if a price or other terms can be reviewed. Tell them prices and terms need to be reviewed. Then tell them exactly what it is that you want, with no hesitation. If you only behave that firmly when your business is in trouble, then you are missing out on protecting your business before it gets to a struggling point.

Unethical means signing a contract, receiving the services and not paying. Or signing a contract and not honouring it. Anything else tends to be part of your commercial negotiation realm. Asking for more of what you want is not unethical, it’s you defending your interests and the commercial interests of your business. See it this way: if they really can’t do it they won’t accept the deal anyway. If they are accepting the deal, it’s because it’s convenient for them and it benefits them, as it should.

How do I negotiate successfully?

PLAN AND PREPARE YOUR BREAKPOINT, CONCESSIONS AND POTENTIAL TRADE-OFFS Know what your worst case scenario (breakpoint) is, then ask for (reasonably) more to leave some room for negotiation and prepare to make specific concessions from your initial request. Use identified trade offs (low-cost / high-value concessions) that can give them what they want and give you what you want. For example, if your business is cash rich and has no cashflow issues but you want to improve bottom line profitability

A lot of business owners or negotiators hide behind a heightened definition of ethics so that they can hide behind the curtain of comfort and justification of not doing the difficult thing that it implies. As a negotiator, it is your duty to be comfortable being uncomfortable.

There are many other principles to explore to maximise negotiations, but the above is a good starting point.

Edinburgh Set For 30% Sales Increase As Festivals Kicks Off Hospitality is set to be one of the major beneficiaries as world-leading festivals kick off today.

be packed, providing a much-needed meal, drink or bed for performers and guests alike.

Almost 250,000 people attended the Edinburgh Fringe and other festivals last year, which helped deliver a 30% increase in average daily sales for hospitality venues in the city, compared to the rest of the year.

“That fantastic hospitality is a central part for those visiting, as we showcase to visitors and residents what makes Scotland one of the leading tourist destinations in the world.”

Hotels in the city are already reporting strong demand, with an average occupancy rate of 79% throughout August, with occupancy peaking at 86.1%.

“The sales boost that provides is invaluable. We saw sales increase a third on average last year and we expect that to be replicated, and hopefully beaten this year.”

The month-long celebration is one of the biggest events of the year in Scotland and an opportunity to showcase Scotland’s world-leading hospitality – from its pubs and restaurants to hotels and bars.

“It’s brilliant to see such high demand for our hotels too, but those still confirming plans to visit Edinburgh this month can rest assured that there are still rooms available.”

Leon Thompson, Executive Director of UKHospitality Scotland, said: “With hundreds of thousands of people flocking to Edinburgh for The Fringe, The Edinburgh International Festival, The Royal Edinburgh Military Tattoo and the International Book Festival, venues across the city will

“This all comes at a crucial time for hospitality businesses, which continue to struggle with rising costs, and we hope to see hundreds of thousands of people enjoying the best of Edinburgh over the next month.”

Mitchells & Butlers Report 5.7% Sales Increase In Year To Date Pub and restaurant group Mitchells & Butlers has reported strong sales growth in the first three quarters of the year.

this trend reversed in the third quarter, where food sales grew by 2.6%, while drink sales rose by 4%.

Revenue was up by 5.7% compared to the same period in 2023, and all of the group’s brands, including All Bar One, Harvester and Toby Carvery, are growing.

Chief executive Phil Urban commented: “We are pleased with the continued strong trading performance, which has remained ahead of the market through the year. As inflationary pressures have eased the level of price increase we have taken has reduced, leading to headline sales growth in line with more normalised levels as expected during the second half. The combination of easing inflationary costs and continued sales growth will ultimately benefit our profit levels for the yer.

However, third-quarter like-for-like sales growth was 3.4%, marginally slower than the previous six months, and was attributed to Easter falling in the fiscal first half of the year and the effects of continuing inflationary easing during a period of wet weather.

The current like-for-like sales growth rate for the most recent 13 weeks, excluding the impact of Easter in both years, is 4.2%.

In the first half of 2024, food sales outpaced drinks with a 7.7% yearon-year increase compared to a 6% rise in beverage sales. However,

“With the unique strengths of our business, including a diverse portfolio of established brands, value proposition and enviable estate locations, we are well positioned to continue to grow profitability and market share into next year.”

Hotel Group Launches Leadership Training Programme 22

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A team of six hospitality professionals from Cumbria are being fast tracked on to an executive management career development pathway, thanks to a new training initiative.

Working in partnership with Godfrey Owen Consulting, English Lakes Hotels Resorts & Venues has launched its new Leadership and Development Programme.

acquire additional leadership skills through mentoring from senior managers and experts in the field.

Each candidate will have a company director as a personal mentor, giving them experience of strategic leadership decision making at senior level.

English Lakes Hotels Group Operations Director Michael Kay explains:

The six team members have been enrolled from within the company’s workforce, having been identified as rising stars with aspirations to develop senior management level careers in the leisure and hospitality industry.

“It’s our aspiration to recognise and support individuals within the company who show an aptitude, desire, energy and passion for progression.

They include Sofia Spadafora, Gary Tennant, Ruby Parker and Michael Eccles from Low Wood Bay Resort & Spa, and Lynn Porter and Harry Newton from Lancaster House Hotel’s front of house operations.

“As a company we want to achieve continued growth. Staff retention is critical and developing leadership and management skills plays a big part in that. It promotes stability and greater job satisfaction across the workforce as team members see opportunities for career progression.

The first cohort to take part in this challenging two-year programme will undertake several experiences and challenges to equip them for leadership roles in the organisation, as well as undertaking specialised secondments in different areas of the hotel group’s operations.

They will also complete benchmarked assignments, participate in industry events and academic learning, and

We also aim to extend the programme for further applicants from within the business early next year.”

Godfrey Owen, senior consultant, adds: “This is an exciting new leadership programme. It’s designed to help the group develop their embedded employability skills, knowledge and enthusiasm, encouraging them to adopt strategic thinking and problem-solving techniques and approaches.

The Burnt Chef Project Launches A Duo Of Summer Fundraising Challenges e Burnt Chef Project has announced a pair of fundraising challenges taking place in September that are designed to test the determination of participants while raising all-important funds and awareness for the work of the not-for-profit organisation.

expert help available. During the events, participants can enjoy the comradery and support of being part of The Burnt Chef Project team, followed by the achievement of knowing they’ve helped to raise awareness and funds to support the ongoing work of the project.

Returning following the success of the event in 2023, The Burnt Chef Project has entered a dedicated team in the infamous London to Brighton Cycle Ride on the 15th September 2024. For those looking for something a little less ‘pedal-powered’, the Sea to Summit challenge will take place the following day – 16th September 2024.

On the launch of the summer fundraisers, Kris Hall, Founder and CEO at The Burnt Chef Project comments: “Following the success of the London to Brighton Cycle Ride last year, we’re delighted to be returning with a dedicated team once more. Taking in one of the most spectacular rides in the country, those taking part can enjoy urban streets, rolling countryside, astonishing views and a coastal finish line – not to mention a well-deserved medal and memories to last a lifetime.

The London to Brighton Cycle Ride is a widely celebrated challenge, seeing thousands of both experienced and novice cyclists riding from the urban hub of south London, through the South Downs and down to the stunning seafront at Brighton Beach. A spectacular route taking in some of the South’s most iconic views, including from the summit of Ditchling Beacon, the route is celebrated almost as a rite of passage in the cycling world.

Taking place on consecutive days in September, the two unique challenges will offer outstanding views, an opportunity to explore the great outdoors and an immense sense of satisfaction upon completion. Both events are fully supported in the run-up, with training advice, fundraising guidance and

New for this year, we’re also delighted to officially announce our Sea to Summit Challenge. Perfect for those looking to stay firmly on two feet, the challenge will take us from sea level to the top of the highest and most dramatic peak in England and Wales over a stunning 19-mile route. Both challenges offer their own unique experiences, but ultimately, we’re looking for a team of budding explorers who are willing to go that extra mile, raising awareness and funds to support the continued work of The Burnt Chef Project across the hospitality industry.”

Punch Pubs & CO Achieves Gold in Mind’s Workplace Wellbeing Awards Punch Pubs & Co has secured Gold in the 2023/24 Mind Workplace Wellbeing Index Awards for the second consecutive year.

said: “We are incredibly proud to have achieved the Gold Award once again in the 2024 Mind Workplace Wellbeing Awards.

Mind surveyed almost 19,000 employees across the fifty-five employers participating in the Index, running for the eighth year. Gold means the sector-leading pub company has successfully embedded mental health policies and practices and demonstrated a long-term, in-depth commitment to employee mental health.

“This is a testament to our people’s commitment and dedication to ensuring our business supports our employees in the best possible way. It also reflects our commitment to creating a safe space for people to share their experiences and seek help when needed.

Punch has demonstrated this commitment through the inspirational Push the Pineapple programme. This grassroots, volunteer-driven mental health and wellbeing movement proves that a living and breathing culture with a heart beating at the centre will always eat strategy for breakfast.

The aim is to empower everyone at Punch to be their authentic self at work by creating an open environment where people feel comfortable speaking openly about their feelings.

The Push the Pineapple team hosts trailblazing events with specialist keynote speakers. They also provide practical support through workshops, training and handy tool cards that help tackle day-to-day challenges, be they emotional, financial, or technical.

Punch has also launched a Podcast for colleagues and subject experts to explore and debate live topics in today’s society, challenging taboos and exposing stereotypes. Topics cover a spectrum of themes, including mental health, ED & I, physical health, and men’s health. Their bold mantra is Nothing is off the Table.

Speaking on behalf of their second Gold Award win, HR Director for Punch Pubs & Co, Laura Cavendish,

“The aim of the Push the Pineapple programme is for every member of the Punch team to feel good and thrive, and I’m proud to say that we’re not only succeeding at Head Office and in the field, but our Pub Heroes are also taking our work to pubs. Watch this space.”

Andrew Vale, Director of Commercial Income at Mind, said: “We’re thrilled to celebrate organisations like Punch Pubs & Co, who have demonstrated to their staff that they value and support their wellbeing as a priority. Good mental health is vitally important in the workplace. We spend a huge amount of time at work, and it can – and does – have an impact on our mental health.

“That’s why Punch’s commitment to their employees is significant in ensuring people can get the mental health support they might need.

“Our Workplace Wellbeing Index continues to be the gold standard for mental health and wellbeing best practice. This year’s Index took place against ongoing challenges, with political uncertainty at a high and legislative changes on the horizon. With this in mind, it’s important we continue to prioritise the mental health and wellbeing support we offer at work.”

Cool Weather and Euros Help Boost Restaurant Groups’ Delivery Sales In June Issue 224

Britain’s leading managed restaurant groups have recorded the strongest growth in delivery sales since the end of COVID-19 restrictions, CGA by NIQ’s latest Hospitality at Home Tracker reveals.

The exclusive monitor shows like-for-like delivery sales in June were 17.1% up on the same month in 2023. It is the second month of double-digit growth in a row, after an 11.3% increase in May. The strong run of trading comes in a summer of widespread cool and damp weather across much of Britain, which has prompted some consumers to have food delivered to their homes instead of going out. Restaurants at-home sales have also been boosted by the Euro 24 football tournament, with the evening timing of games ideal for ordering in meals.

CGA by NIQ’s Hospitality at Home Tracker reveals weaker trends in restaurants’ takeaway and click-and-collect sales, which were down year-on-year by 1.1% in June. It

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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continues consumers’ long-term shift away from pick-ups in favour of delivery to the door.

Combined deliveries, takeaways and click-and-collect sales were 9.7% up on June 2023—a 13th consecutive month of growth and more than four times Britain’s current rate of inflation. Deliveries accounted for 11.2 pence in every pound spent with restaurants in June, while takeaways attracted 4.4 pence.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “After soaring during COVID and slipping after the end of restrictions, restaurants’ delivery sales are now riding a new wave of strong growth. With the weather and Euros keeping so many consumers indoors, it’s a good environment for at-home sales and an encouraging indicator of spending confidence. As takeaway sales continue their downward trajectory we also have confirmation of how third-parties now dominate the delivery market, and all restaurant groups will need to continue managing their relationships with these platforms very carefully.”

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

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

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

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

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A Dozen Young Chefs To Battle It Out For Prestigious National Culinary Title 24

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Issue 224

Twelve talented young chefs who put forward menus for the title of Young National Chef of the Year (YNCOTY) have done enough to impress the judges and earn one of the much sought-after spots in the final which takes place on Tuesday 8th October.

Keira Carolan, demi chef de partie, Henrock, Windermere

At the cook-off, competitors will be given two hours to create a threecourse meal. Chefs need to serve up a filled vegetarian agnolotti pasta dish which is suitably garnished. One ingredient must have been foraged or sourced locally within this starter. For the main course, the chefs will create a dish using fresh Norwegian halibut served with a Douceur de France butter-based sauce which is suitable for a pescatarian guest.

Nathan Johnson, junior sous chef, Royal Crescent Hotel & Spa, Bath

To finish the menu, candidates will be creating their own interpretation of a filled choux dessert. This dish should incorporate fresh fruit with a complementary seasonal Boiron puree of their choice.

Nathan Cooper, senior chef de partie, Goldman Sachs, BaxterStorey was seeded straight to the final after being the Highest Achiever in both the Graduate Awards and the kitchen category of the Royal Academy of Culinary Arts Annual Awards for Excellence.

THE FULL LINE-UP OF FINALISTS FOR 2024 ALSO INCLUDES: Callum Barbour, senior chef de partie, The Star Inn, Harome Henry Pratt, senior chef de partie, Northcote Jacob Gosselin, junior sous chef, The Longueville Manor Hotel, Jersey Jonny Smith, senior chef de partie, Gravetye Manor, Sussex Keaton Cooper, chef de partie, The Angel at Hetton

Lewis Nicholas, junior sous chef, Lympstone Manor, Devon Matt Robinson, sous chef, Eleanore, Edinburgh Reuben Flatman, demi chef de partie, Le Manoir aux Quat’ Saisons Rosie Welch, chef de partie, L’Enclume, Cartmel Chair of judges, Russell Bateman who is head chef at The Falcon in Castle Ashby said: “I’ve not judged this particular stage of the Young National Chef of the Year competition before, and I was really impressed with the standard. There was some intelligent and innovative cooking on display from these young chefs and I know we are going to have our work cut out in finding the winner. I’d encourage the chefs to use the next few months to listen to feedback, refine their dishes and practise in a variety of situations beforehand. As a former winner of the senior competition, I know that a new environment and the time limit pushes you out of your comfort zone but opportunities like this don’t come along very often so give it everything you have.”

Competition director and food innovation & sustainability director at Sodexo UK and Ireland, David Mulcahy added: “This year, we reached out to our YNCOTY ambassador chef group made up of the UKs leading chefs to nominate additional young candidates. Alongside, those who were seeded from other competitions, these finalists are from some incredible establishments and businesses. However, on final day, they will be cooking their own food, and the competition will provide a fantastic platform for them to raise their profiles and put their skills to the test. These chefs are the ones to watch and having seen their menus, I know the future of the industry is in great hands.”

WTTC Announces Powerhouse Lineup for 24th Global Summit The World Travel & Tourism Council (WTTC) has announced its latest round of high-profile speakers for its upcoming Global Summit, featuring top leaders from the world’s leading Travel & Tourism businesses.

Adding star power, renowned wildlife conservationist and TV presenter Robert Irwin will also take the stage. Known for his dedication to wildlife conservation and inspiring positive change, Irwin follows in the footsteps of his legendary father, Steve Irwin.

Hosted by Tourism Western Australia (TWA), the event will take place in Perth (Boorloo), Western Australia, from 8-10 October. It stands as the pinnacle of the Travel & Tourism calendar.

Julia Simpson, WTTC President & CEO, said: “The leading industrialists in Travel & Tourism who are shaping our sector and countries’ economies will be at WTTC’s Summit in Perth. Their insights and leadership are crucial as we shape the future of Travel & Tourism.

Under the theme “Ancient Land: New Perspectives,” the Global Summit will spotlight Australia’s rich cultural heritage and natural wonders, emphasising innovation and sustainable growth.

Industry trailblazers and international government officials from across the globe will converge in Perth to drive forward efforts for a safer, more resilient, inclusive, and sustainable future in Travel & Tourism.

Top business leaders set to speak include Greg O’Hara, Certares Founder & Senior Managing Director and WTTC Chair, Matt Goldberg, TripAdvisor CEO, Audrey Hendley, American Express Travel President; Jerry Inzerillo, Diriyah Company Group CEO, Hiroyuki Takahashi, JTB Corp Chair of the Board, and James Thornton, Intrepid Travel CEO, among many others.

“Western Australia, with its stunning natural beauty and deep commitment to sustainability and cultural diversity, is the perfect backdrop for this event. Hosting the Global Summit in Perth enables us to pioneer new ideas for tourism while honouring the rich traditions and ancient heritage of the land.”

The event will bring together government representatives from around the world, offering a platform for industry leaders and officials to exchange insights, discuss best practices, and explore innovative strategies to drive the resilience and growth of the Travel & Tourism industry.

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

FOR ALL THE LATEST NEWS AND PRODUCTS VISIT WWW.CATERERLICENSEE.COM

Ten Talented Chefs Unveiled As The Ones To Watch For National Chef Of The Year 26

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Issue 224

The champagne corks have been popping today as ten chefs received the incredible news that they have made the National Chef of the Year final.

Chefs made this discovery after receiving a bottle of Champagne Collet courtesy of Hallgarten & Novum Wines.

After making the top 40 in the competition last month, the chefs had to create an amuse-bouche or pre-dessert with the theme ‘A taste of summer’ using seasonal ingredients.

The chefs were asked to bring this to life with a story of a personal food hero such as an inspirational chef, family member, mentor or industry personality. A new group of judges marked this second-round stage with an overall score for both rounds created to find the top ten highest rated chefs.

THIS YEAR’S FINALISTS ARE: Adam Fisher, head chef, Pennyhill Park Hotel Cleverson Cordeiro, head chef, Frog by Adam Handling Craig Edgell, head chef, Buoy and Oyster Danny Young, head chef, The Torridon Jethro Lawrence, development chef, Apetito Lee Tyler, head chef, Meadowsweet

Matt Ramsdale, head chef, Northcote Nick Edgar, head chef, Hambledon Vineyard Orry Shand, executive chef, Entier Ltd Matt Abé, chef patron at Restaurant Gordon Ramsay said: “The forty semifinalists didn’t make this an easy decision for us and there was a lot of deliberation to select just ten chefs, but I am confident we have an incredible level of talent cooking for us in the final. The second stage was really impressive with some great storytelling around the food. There’s going to be some amazing menus for us to taste in October and it’s now just about refining them so the dishes are as strong as they can be. This year, chefs have three hours to cook their full menus and I am looking forward to seeing what impact this has on the end result.”

Competition director and food innovation & sustainability director at Sodexo UK and Ireland, David Mulcahy added: “Judging this competition gets harder each year as we continue to attract some of the best talent in the UK to enter. Now this judging stage is complete, we turn our attention to the mentor day where we’ll bring the finalists together to learn from our judges, sponsors and each other. This is such an important element of the process as this competition is about so much more than winning. It’s about building connections, raising profiles and growing as a chef both professionally and personally.”

In the final, the chefs will serve up their original menus from the online entry stage but are able to make small refinements to ensure that they make the best dishes possible on Tuesday, 8th October, 2024.

Be At One Announce Second Liverpool Opening Cocktail bar brand Be at One has announced the launch of its second site in Liverpool, situated on North John Street, set to open today, 2 August.

Be At One, owned and operated by Stonegate Group, is known for its icethrowing, light-swinging and napkin-tossing antics. The company has invested £800,000 in its second location in the city, creating a space that merges cocktail culture with interactive elements in the brand’s signature style.

Famous for its unique ice-throwing, light-swinging, and napkin-tossing antics, Be At One has invested £800,000 in its second Liverpool location.

This new venue combines top-tier cocktails with interactive features in the bar’s signature style. With a capacity for up to 300 guests, it provides ample space for all kinds of celebrations, from memorable birthday parties to distinctive hen and stag dos. The new

site introduces several innovative features, including a designated area for cocktail masterclasses.

This gives guests an interactive experience and the opportunity to engage with Be At One’s master mixologists to craft exceptional cocktails. The site will also feature a Party Mirror in the ladies’ toilets. This interactive mirror changes music and reveals a hidden screen with video content when guests press the right button. Recognising that the best memories deserve to be captured, Be At One Liverpool North John Street will also include a Selfie Wall for the ultimate selfie and a photo booth, allowing guests to snap photos with friends, instantly share them online, or take home a physical keepsake.

A spokesperson said: “We’re bringing a vibrant new look and feel, and a cocktail menu bursting at the seams with over 100 concoctions, offering everything from timeless classics to adventurous new creations … The new venue also has top-tier mixologists sharing their secrets in our epic cocktail masterclasses. We can’t wait to create unforgettable memories with the community in our revamped space.”

Hertfordshire Pub Company Looks To Double In Size As It Takes Third Pub With Star Hertfordshire-based pub operator Fishermann Pub Group has taken a five-year lease on its fourth pub in the county and says it has the capacity to double the company’s size to eight sites.

The Bull at Whitwell is Fishermann’s third venture with Star Pubs. The only pub in the village, it closes this week for a joint £260,000 refurbishment to upgrade it into a premium local that is characteristic of the Fishemann estate.

The overhaul will carefully renovate the outside of the grade II listed pub – which dates back to the 1600s – repainting it and adding new lighting and signage. The garden will have a makeover too, with new planting, furniture for 92 customers and six-seater pods.

Says Fishermann Pub Group co-founder Pete Mann, “For all the doom and gloom in the mainstream media, we’re confident about expanding. In our experience, if pubgoers are getting quality and value, they still come out and don’t mind paying more for something good. You’ve got to move with the times though and keep changing your offer; you can’t afford to stand still. It makes investment from pub companies and licensees vital – you have to spend to get the returns.

“Leased pubs are the only option for smaller operators in Hertfordshire now. On the rare occasions an attractive freehold pub comes on the market, it’s snapped up by investors. We hope to take more pubs

with Star; we enjoy working with them, they’re open and transparent and we’ve had a great partnership for many years.”

Comments Matt Cornwell, Investment Manager for Star Pubs: “Investment is key to keeping pubs open and thriving, especially in a competitive market when consumer spending is under pressure. Star’s pubs are predominantly premium locals, so Fishermann’s business model is a great fit. They’re at the forefront of the premium local sector; they deliver to a high standard and are always ahead of the game in terms of their offer. Having turned round other struggling pubs in Hertfordshire, Fishermann have a proven track record. The Bull is getting the full works. It will be a fantastic local for villagers providing great food and drink on their doorsteps without the need to travel.”

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Issue 224

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 224

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 224

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 224

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 224

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 224

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 224

Kitchen Equipment and Fit-Out

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

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

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

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

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

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

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

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

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

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

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

Pumping Systems

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

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

ing tank.

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

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

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

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

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

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

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

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

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

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

Kitchen Equipment and Fit-Out

Issue 224

CLH Digital

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

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

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

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

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

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

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

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

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

Temporary Catering Facilities For Events & Kitchen Refurbishments

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

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

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

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

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

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

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design

service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses.

They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

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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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8. ANNOUNCE POST-GAME ENTERTAINMENT

6. CAPITALISE ON LOCAL PRIDE

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.

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.

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

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

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

MENTION CLH NEWS WHEN Elevate Alfresco Dining with Quality PLEASE RESPONDING TO ADVERTISING Wines from Lanchester Wines James Dainty is business unit controller at Lanchester Wines: When it comes to alfresco dining experiences - be it festivals, picnics or venues where glass isn’t permitted - there’s no need to compromise on the quality of wine served. Lanchester Wines offers innovative solutions that ensure outdoor events can still feature exceptional wines.

INSPIRAL: PREMIUM HOUSE WINES IN SUSTAINABLE PET BOTTLES Our Inspiral range features high-quality house wines in recycled PET plastic bottles, making them perfect for any outdoor event or function where glass is unsuitable. These rPET bottles are made from sustainable materials and are fully recyclable. Specially designed for wine, each lightweight bottle includes a barrier that extends its shelf life to at least 24 months—four times longer than regular PET bottles.

WALLFLOWER: FUNKY AND FRESH WINE IN CANS

Introducing our latest range, Wallflower—a collection of 187ml Spanish wines in a trendy can format.

Ideal for on-the-go occasions, festivals, events or as a single serve in ontrade settings, Wallflower ensures your wine offering is both stylish and convenient.

The Wallflower range includes: • Red Wine: A fruity blend of Tempranillo and Cabernet Sauvignon.

• White Wine: A zesty mix of Airen, Macabeo, and Sauvignon Blanc.

• Rosé Wine: A delightful Garnacha Rosado.

With Lanchester Wines, alfresco dining can be both environmentally conscious and a celebration of great taste. Our innovative packaging solutions ensure you can offer high-quality wines that are practical and sustainable, enhancing the outdoor dining experience for your customers.

See the advert on the previous page for details.

Gala Tent

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

POP-UP GAZEBOS With five models available to suit your budget, the Gala Shade Pro Gazebo range is renowned as the tent that stays standing when inferior products crumble in poor weather.

The UV-protected, highly water-resistant PVC-coated polyester covers are available in 12 colours and can be printed to incorporate your business logos and information.

Perfect for: Patios and Smoking Shelters COMMERCIAL

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

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

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

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

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Pro Auction to Showcase Exclusive Savoy Hotel & The Dorchester Hotel Prestigious Auctions 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.

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.

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.

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.

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 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

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

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

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

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.

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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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

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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. www.ilfchairs.com/email terry.kirk@ilfchairs.com

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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ϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙ͘ϙϙϙϙϙϙϙϙϙϙϙϙ i Xϙϙϙϙϙϙ͐͏ϙϙϙϙϙϙϙϙϙϙ i Xϙϙϙϙϙϙϙϙϙϙϙ͐​͐ϙϙϙϙϙϙϙϙϙϙϙ i Xϙϙϙϙϙϙϙϙϙϙϙ͐͑ϙϙϙϙϙϙ i Xϙϙϙϙϙϙϙϙϙϙϙ͐͒ ĺƯôôϙēôĖČēťϠϙ"ĖIJĖIJČϙēôĖČēťϙÍIJîϙ ĺŜôŪŘϙēôĖČēťϟϙ>ŪīīϙŜôīôèťĖĺIJϙĺċϙťÍæīôϙťĺŕŜϙÍīŜĺϙÍŽÍĖīÍæīô >ĺŘϙÍϙċŪīīϙŜôīôèťĖĺIJϙĺċϙŕŘĺîŪèťŜϙſôϙèÍIJϙĺƯôŘϠϙŕīôÍŜôϙŽĖŜĖťϙĺŪŘϙſôæŜĖťôϡϙϙſſſϟĖīċèēÍĖŘŜϟèĺı ϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙϙ

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CLH Digital

Issue 224

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 224

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 224

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 224

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 224

Design and Refit

Find The Perfect Table For Your Restaurant

Your restaurant tables need to be able to withstand everything that heavy use in a busy hospitality setting can throw at them, but the good news is practicality needn’t come at the expense of style. Here at Trent Furniture we supply a vast range of restaurant tables ranging from the traditional to the contemporary.

The Shaker Table is a firm favourite with restaurateurs thanks to its stylishly simple design and durable construction. Available in dark oak, light oak or walnut wooden finishes and in rectangular, circular and square versions, it can blend into any décor scheme and be mixed and matched to cater for a great range of party sizes.

For a traditional look built to last for years to come, our Farmhouse Table range also comes in a great selection of sizes and finishes. Or for why not opt for a touch of early 20th century glamour with

the cast iron Art Deco Table? If you’d like your restaurant furniture to reflect a cool and contemporary menu, look no further than the clean lines of the Chrome Pyramid Table.

Whichever table you choose for your restaurant, you can be assured of contract grade furniture that is easy to clean and maintain. Of course, we also supply a huge range of chic and comfortable chairs to complement our great choice of restaurant tables.

For more information on the fantastic range of restaurant tables 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 to discover more.

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 224

CLH Digital

57

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