CLH Digital - Issue #225

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 225

Sector Issues Support Guidance in Wake of Riots... www.CLHNews.co.uk

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reports of further riots.

Images on social media platform X, formerly known as Twitter, showed businesses in Birmingham’s Jewellery Quarter with their windows and doors boarded up.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 225

Editor's Viewpoint

Welcome to the latest issue of CLH Digital BALANCING PROTEST AND SAFETY IN CHALLENGING TIMES

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

The recent unrest in the UK has cast a spotlight on several societal issues, with hospitality venues caught in the crossfire. The targeting of establishments housing refugees has been particularly concerning, and highlights the need for dialogue and understanding in our communities.

EDITOR

Peter Adams

TELEPHONE:

01202 552333

In any free society, the right to protest is a fundamental pillar that allows citizens to voice their concerns and push for change. It is a manifestation of democratic values that must be protected.

FAX: 01202 552666

www.CLHNews.co.uk

However, it is crucial that these protests remain peaceful and orderly, respecting the rights and safety of all individuals, including those who work in the hospitality sector.

@CLHNews CLHNews

Hospitality venues serve as places of work, providing livelihoods for countless individuals. No one should ever feel unsafe or intimidated in their workplace, just as they should not feel unsafe in places of worship or any other public spaces.

Ensuring that protests do not infringe on the safety and well-being of workers and patrons is a responsibility we all share.

Sector organizations have been commendable in their swift response, providing support and guidance to affected businesses.

We at CLH News are pleased to feature an insightful article by Ian Hurst, a leading employment lawyer from Duncan Lewis Solicitors, on page 4. His guidance offers valuable advice for those navigating these complex times.

On a positive note, it is encouraging to see initiatives aimed at revitalizing our high streets. The Federation of Small Businesses (FSB) has unveiled a package of measures to transform our evolving high streets, supporting pop-ups, creating mobile loyalty programs, and showcasing local streets in tourism campaigns. These efforts are vital for breathing new life into our town centres and supporting the next generation of entrepreneurs, which is essential for a thriving economy.

As a publication based in Bournemouth town centre, we have witnessed firsthand the decline of once-bustling business areas. Initiatives to reinvigorate our high streets are not just welcome but necessary to restore the vibrancy and economic health of our commu-

CLHNews

EDITOR

nities.

It does seem a bit of a different world now compared to when I had my own wine bar/bistro in Bournemouth back in the 80s & mid 90s, I was situated in the town centre, and delighted to say had a thriving lunchtime trade, with business accounts, a thriving early evening trade and always bustling Friday's & Saturdays, now a walk down the street lunchtimes is a bit like the movie "high noon" very quiet and it seems work from home has driven the business trade out altogether.

So an initiative to get the high street bustling and busy again is most welcome, once again the recent Euro’s show that we still have an appetite to go out socialize and enjoy ourselves!

I can always be contacted at edit@catererlicensee.com

Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

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

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

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Issue 225

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Sector Issues Support Guidance in Wake of Riots (CONTINUED FROM FRONT COVER)

port to affected businesses. This includes financial assistance to repair damages, a clear plan to restore public safety, and measures to prevent future unrest. It is crucial that we work together to ensure our sector can recover and continue to thrive.”

Arch13, a wine and cocktail bar in the area, closed early at 6pm, posting on Instagram: “While it’s absolutely bloody rubbish to have to close for the evening, the safety of our team and customers always comes first. We hope you all understand and we will be back open as normal on Thursday.”

STAND UNITED

The Church, another venue in the Jewellery Quarter, also closed early, and in n Bristol, The Volunteer Tavern and Bristol Bear Bar closed for the whole day.

“The night time economy is resilient, but we cannot do this alone. The long-term impact of these disturbances could be devastating if we do not act swiftly and decisively. We must prioritise the safety and security of our communities to ensure that our beloved venues can continue to be places of enjoyment and social connection.”

Posting on Instagram, The Volunteer Tavern said: “We will be closing the pub all day out of concern for staff and customers. This is a difficult decision because the goal of terrorists is to spread fear. Closing the pub feels like letting them win.

“We stand united with our staff, patrons, and fellow business owners during these challenging times. Together, we will work towards a safer, more secure environment for everyone involved in the night time economy.

“But in reality, we recognise that our role as a community pub is to provide a space that spreads love, fights loneliness and builds solidarity.

Closing for one day for the safety of our staff and you, our customers, is not letting them win. It is taking the precautions necessary to ensure we can allow our community to thrive.

ABUNDANCE OF RESOURCES

IMMEDIATE SUPPORT Michael Kill CEO, Night Time Economy Association said; “As the CEO of the Night Time Economy Association, I am compelled to address the escalating concerns regarding the safety of our staff and customers amidst the recent unrest and riots sweeping across the UK.” “The night time economy—comprising bars, clubs, restaurants, and entertainment venues—has always been a vibrant and vital part of our communities, bringing people together, providing joy, entertainment, and significant economic contributions.”

“The surge in violence and disturbances in various cities has caused immediate physical damage and led to numerous closures, severely impacting trade. Many businesses now face an uncertain future, with long-term financial repercussions looming large. The damages sustained and the subsequent loss of trade are significant blows to a sector that has already endured tremendous challenges over the past few years.

Millions of pounds could be lost in a matter of days as businesses are forced to close in fear of damage and threats to public safety.”

Industry trade bodies have published guidance to support venues who suffer criminal damage or loss due to the riots, UKHospitality has published a support hub for affected businesses and staff.

Kate Nicholls, Chief Executive of UKHospitality said:“It was heartwrenching to see the awful scenes in some of our towns and high streets over the weekend, and to see hospitality businesses, workers and guests targeted and affected.

“This will have been an extraordinarily distressing time for those affected and there is an abundance of resources available to help, from business compensation and safety to wellbeing support, and we’ve collated that into one place for easy access.

“I hope that critical services like insurance providers and banks, as well as local authorities, will all be on an emergency footing to help those affected businesses swiftly, to ensure they can recover quickly.”

BROAD ADVICE The British Beer and pub association (BBPA) have shared general advice from the Metropolitan Police Business Crime Prevention Team.

Where pubs have concerns for staff and customer safety, the ProtectUK website offers some broad advice on evacuation, invacuation, lockdown, protected spaces. Whilst this is focused on counter-terrorism mitigations, the advice will also be useful for publicans that want to be prepared. Updating risk assessments and ensuring all staff are aware of what to do in the event of an incident are the key steps to take.

“The safety of our staff and customers is paramount. We urge the authorities to take decisive action to restore order and ensure the protection of everyone within the night time economy. Our workers should not have to fear for their safety when coming to their place of employment, and our patrons should be able to enjoy their evenings out without the threat of violence.”

In the meantime, the Police have offered the following general advice to pub operators.

“We call on local and national governments to provide immediate sup-

• Despite the apparent formality of having a list of potential protests, they are

in the main fairly spontaneous events, i.e. likely an individual posting and hoping to get support. For that reason operators should be minded they can occur anywhere. It can be difficult to predict where protests will arise.

• Although the recent focus of protests has been on locations that they believe asylum seekers are residing it could spread into wider areas. This can result in general disorder including widespread criminal damage and looting.

• High value and portable goods are obvious targets and that can include alcohol stocks that a pub may hold.

• Primary focus is to keep staff and customers safe and if necessary evacuation or evacuation as appropriate.

• Some sensible precautions can be taken by pubs: keeping all glass containers cleared as soon as possible; • Not using outside spaces if there is early indications of a protest; • Clearing away any street furniture that can used as missiles; • Removing or keeping high value stock secure and or out of sight.

• Polycarb/plastic containers is always a good option as is decanting drinks – it helps to prevent the use of bottles and glass wear used as weapons.

RIOT COMPENSATION Details of the Government’s compensation scheme for riot damage is available here. In the event of a riot, victims of the resulting criminal damage to property, and insurers who pay out for riot damages, are entitled to claim for certain types of loss from the claims authority responsible for the geographical area where the riot took place.

Claims must be received by the claims authority within 43 days after the riot. For disturbances lasting more than one day, the 43 days start from the day on which the riot ends – the riot reference date.

STANDING ARMY The unrest has resulted in more than 400 arrests and 100 people charged, Prime Minister Keir Starmer has pledges a “standing army” of around 6,000 police officers on standby to tackle any further riots.

During a visit to a mosque in Solihull, the prime minister told broadcasters: “We were able to demonstrate the criminal justice system working speedily, so yesterday we saw the sentencing of individuals who had been involved in disorder days ago, some of them getting sentences as long as three years. That sent a very powerful message, adding that it was “important that we don’t let up here”.

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Riots, Civil Unrest and Your Responsibilities as an Employer 4

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Issue 225

By Ian Hurst, dedicated solicitor in the employment department at Duncan Lewis Solicitors (www.duncanlewis.co.uk) As rioting and unrest continue due to right-wing extremists spreading misinformation regarding the tragic death of three children in Southport, many businesses are rightly concerned about their obligations to their staff in these challenging times. This issue is particularly pertinent to catering, retail and hospitality businesses, which face unique challenges during periods of social unrest.

during periods of heightened disruption, thereby ensuring their safety and well-being.

Wisely, many businesses in areas where ‘protests’ were scheduled to take place shuttered up early, but what are your responsibilities as an employer in the catering, retail and hospitality businesses industry?

Constructive dismissal claims can be costly for employers, even when dealing with staff on zero hour contracts. Legal fees for both parties, tribunal fees, and potential compensation awards, including basic and compensatory damages, can quickly add up. Employers might also face reputational damage, operational disruptions, and a decline in staff morale and productivity.

DUTY OF CARE

Mitigating these risks requires clear contracts, fair treatment of all employees, effective communication, and strict adherence to employment laws and best practices. Employers should address grievances promptly to avoid costly claims and maintain a positive workplace environment.

Employers have a duty of care to their employees, which includes providing a safe workplace. Businesses such as pubs, shops, restaurants, and hotels may choose to temporarily close to ensure the safety of their employees and customers. This decision often results in temporary layoffs for employees. In such cases, businesses are typically required to continue paying employees who are ready and willing to work unless there is a specific contractual right to lay them off or reduce their hours. It is essential for employers to review their contracts to understand their obligations clearly.

In the catering and hospitality sector, where businesses rely heavily on face-to-face interactions and a steady flow of customers, incidents of civil unrest can severely disrupt the business, many of which are already struggling due to the economic situation. Temporary closures not only affect revenue but also put a strain on employees who depend on regular work for their livelihoods.

HOLIDAYS Moreover, depending on the terms of the employment contract, it might be possible for employers to request employees to take annual leave during periods of closure. However, most employment contracts stipulate that holidays should be taken at a mutually convenient time. Therefore, it is unlikely that an employer could impose holiday leave on an employee, especially at short notice, without breaching contractual terms.

Employers should communicate transparently with their staff about any necessary changes and seek agreement where possible to maintain good employee relations.

CONSTRUCTIVE DISMISSAL Forcing an employee to work when they do not feel safe could result in claims of constructive dismissal.

Constructive dismissal occurs when an employee feels forced to resign due to their employer's behaviour, which they consider a significant breach of their contract the employer’s duty to provide a safe working enviroment. Employers must take employees' concerns seriously and act reasonably to address them to avoid such claims.

BELIEFS AND ETHNICITY Additionally, employers must recognise the increased risks posed to some staff due to their beliefs or ethnicity. During such volatile times, individuals from certain backgrounds often face heightened threats.

Offering additional support, adjusting work arrangements, or providing security measures can be a great way of making people feel more safe and improving the productivity in the long run.

MENTAL HEALTH It is vital to that employer’s be mindful of the mental health impact on their employees. The stress and anxiety caused by the unrest can affect employees' well-being and productivity. Providing access to mental health resources and support can help employees cope with these challenging times.

CONCLUSION

FLEXIBILITY

Employers in the catering, retail and hospitality sector must consider the impact of unrest on their customers and the broader community. Ensuring that their establishments remain safe and welcoming can help mitigate some of the negative effects of the unrest. This might involve enhancing security measures, providing clear communication to customers about safety protocols, and working with local authorities to stay informed about potential risks. Navigating these turbulent times with care and consideration is crucial, ensuring the safety and well-being of employees while maintaining compliance with legal obligations.

Employers should also be flexible with start and finish times to accommodate employees who might face disruptions in their journey to work due to the unrest. Adjusting work hours can help employees avoid traveling

While closing early for a few hours may be expensive, nothing is more valuable than the health and safety of you, your family, your staff, and your customers.

Hospitality Charity Only A Pavement Away Appoints Seven New Ambassadors The pioneering UK charity, Only A Pavement Away, that supports people facing homelessness and those wanting to rebuild their lives through employment, has announced the appointment of seven new ambassadors.

Martin Williams, CEO of Rare Restaurants, brings with him a wealth of leadership experience from the hospitality sector, along with Janene Pretorious, Group Director of People and Culture at The Wolseley Hospitality Group, who can share her understanding of the value of supporting and championing the people working in the industry.

Anthony Pender, founder of Yummy Collection, and Nick Mackenzie, CEO of Greene King, are established experts with many years of experience from the pub and bar industry, with Nick previously being CEO of Merlin, whilst Matthew Beard, Cluster Managing Director of Strand Palace Hotel comes armed with knowledge of the hotel sector, and a pioneer of cultivating happiness and wellbeing of staff within large scale operations.

Greg Maguire, Founder of Manchester Hospitality Network, brings over 15 years of experience within the hospitality sector specialising in sales and commercial partnerships, and Lucy Noone Blake is co-founder of Pear, a hospitality communications consultancy based out of Manchester. She brings a wealth of contacts and context in the northern market to the charity.

Each of the new ambassadors will play a vital role in the charity, helping to communicate Only A Pavement Away’s values and mission statement. Their positions as prominent figures in the hospitality industry allows them to share their combined knowledge and expertise around the benefits of working within this dynamic sector, helping to highlight the hard work the charity does on a day-today basis.

Greg Mangham, CEO and Founder of Only A Pavement Away, commented: “We are delighted to announce the appointment of seven new ambassadors at Only A Pavement Away, each picked for the incredible work and remarkable impact they have made within the hospitality sector. They have already contributed magnificently, and can’t understate how much their hard work means to us. We can’t wait to progress these partnerships and feel their involvement with the charity will help us to continue to highlight the importance of hiring from different talent pools and show how by supporting people who need it, we can better the industry.”

Only A Pavement Away has recently announced the placement of their 500th member into employment, calculating an estimated £25.6 million bonus to the British economy through reduced government support, financial independence, and increased household expenditure.

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Consumer Confidence Reaches Three Year High Says PwC Issue 225

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The latest PwC Consumer Sentiment Survey shows consumers are finally feeling more confident after three years of instability.

The survey, conducted in July, in the immediate aftermath of the general election, highlights encouraging trends in confidence that will hopefully translate into pounds spent on the high street.

percentage of individuals (72%) are planning short-term cutbacks as last summer. More affluent groups, such as As and Bs, are equally likely to be cutting back on spending as less affluent groups, which will affect retail and leisure operators targeting consumers at both ends of the spectrum.

The survey, a key indicator of the propensity to spend over the following 6 to 12 months, has been running for over sixteen years.

In September 2022 it hit a record low of 44 but has been slowly increasing over the last eighteen months. The latest survey shows that sentiment increased from -5 over Easter weekend to 0 the weekend after the general election. This improvement is above the long-run average and is seen across most demographics, excluding ABs and 35-44s.

Preliminary surveys suggest a cautiously optimistic outlook for festive spending. In July, 20% of consumers indicated plans to spend more on Christmas shopping and celebrations with younger demographics particularly upbeat. Although this isn’t a substantial rise, it marks an improvement from last year's figures. Historically, spending intentions tend to grow more positive as Christmas approaches.

These positive developments have been felt across the board.

Notably, lower socioeconomic groups and individuals aged 65 and above have seen the biggest improvements in confidence.

Moreover, individuals aged 65 and above now exhibit the same level of optimism as those aged 35-44. Factors contributing to this improvement include lower inflation, wage and benefit increases, pension rises, and NI cuts. This uptick has meant an increase in the number of consumers reporting more money left over for luxuries or savings, up from 27% in September 2022 to 34% in the latest research.

This means the gap between the most and least affluent, which we saw widen in the past year - to its largest since we started measuring consumer sentiment - has begun to close.

Spending on holidays, fashion and grocery have seen the biggest improvement, with 38% of consumers now planning to spend more on groceries, 21% on holidays and 13% on clothing, shoes and accessories.

Last minute holiday bookings for this summer have boomed, with more consumers waiting until closer to departure to finalise their plans. As a result, holidays have become the most important discretionary spending category in our July survey, eclipsing spending on health and wellbeing and home improvement.

Despite the positive trends, consumers remain careful with their spending. The survey reveals that the same

However, more people plan to travel abroad for the holidays, potentially reducing domestic spending on gifts. This aligns with a broader trend of prioritising holidays over other discretionary expenditure.

Lisa Hooker, Leader of Industry for Consumer Markets comments: “It is good to see the improvement in consumer sentiment this summer to the highest level in three years as this, together with more money in shoppers’ pockets from falling inflation and pay and benefit increases, means the outlook for spending should improve. This will be a welcome relief for retailers after a challenging first six months of 2023. It also gives us more confidence for the all important Golden Quarter and Christmas periods particularly in categories that consumers are seeking to prioritise more such as fashion and groceries.”

“But it is not all plain sailing, we still need to be mindful of the engrained consumer 'cut back' mentality that has developed over the past few challenging years and prioritisation of experiences over material goods.

Further geopolitical or economic surprises can also impact unexpectedly. This means consumers will be selective about where they spend and where they cut back and so not all with benefit from this uptick” “However, overall, we do think the reasons to be cheerful outweigh the reasons to be fearful. Savvy retail and leisure operators could steal a march on their peers by engaging effectively with consumers to give them a reason to spend profitably and responsibly”

Expert Shares 6 Alfresco Tips To Help Your Business Flourish During The Summer 6

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Issue 225

With summer now here, bringing warmer weather, Brits will be excited about the possibility of enjoying alfresco dining at their favourite restaurants and food venues.

Rachael Kiss from Alliance Online (www.allianceonline.co.uk), one of the largest catering suppliers in the UK, has shared 6 tips for anyone who is interested in providing their customers with alfresco dining this summer.

“Alfresco dining is particularly popular in the summer months when the weather is at its best. However, there are certain things you should be aware of before opening up your business which may historically always have served food indoors to providing alfresco dining.”

1. Ensure health and safety compliance is considered and met “When considering adding alfresco dining to your venue ensure you have first carried out a health and safety check for the area. This is a must as you will want to review the area for trip hazards, make sure it isn’t blocking any fire exits and that staff still have clear and well defining pathways so as to prevent potential falls and trips.”

2. Be considerate of other people and make sure to follow park byelaws “Respecting those around you and adhering to local byelaws is crucial when offering outdoor dining. Byelaws are set by your local council and it is important to adhere to all local rules and regulations. General tips include keeping noise levels down and following guidelines regarding alcohol consumption and lighting.

Breaking these rules can see you being served fines by your local authority.”

3. Consider using unbreakable options

Additional dining space will naturally increase the likelihood of potential breakages, especially where glassware is concerned. As such you may want to consider adding polycarbonate or melamine options to your serveware. This should allow your staff to relax when serving outdoor patrons.”

4. Evening temperature drop off “Sometimes during summer despite the improved temperature, the evenings can get chillier and become not as fun to sit out and eat in. This can particularly be the case if the outdoor dining area is open to the wind. To ensure customers and patrons stay warm it may be worth investing in a few patio heaters to keep the warm ambience alight, especially during the early spring and later into autumn.”

5. Foods that won’t spoil in the warm weather “Typically, most menus transfer reasonably well to alfresco dining, but you may want to consider certain aspects due to the warm weather. If you offer complimentary nibbles for patrons ensure that if they are taken outside they are brought back in by the customer once finished as you don’t want items of food open to the elements and potentially spoiling.”

6. Keep the bugs at bay, to avoid customer dismay “When offering alfresco dining you always run the risk of exposing your customers to a flurry of potential winged invaders by way of insects. As such we’d suggest ensuring that there aren’t too many floral displays near the eating area as they naturally will attract and house insects. Equally, it may be pertinent if you find you suffer from enquiring bugs to invest in a bug zapper which can help keep the sixed legged pests at bay.”

“When offering outdoor dining this can be understandably draw concerns for your breakable tableware.

Alliance Online have released these tips to help Brits safely enjoy alfresco dining this summer and so that any potential fines can be avoided.

The AVLA Licence – A Legal Requirement

covers TVs in bedrooms and in communal areas of 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.

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

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

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July Card Spending Falls but Pubs, Bars & Clubs Record Sales Uplift Issue 225

Consumer card spending fell -0.3 per cent year-on-year in July – a slight improvement on June (-0.6 per cent) but noticeably lower than the latest CPIH inflation rate of 2.8 per cent – as the mixed weather across the month, combined with Brits’ selective discretionary spending, continued to pose challenges for retailers.

However, the final stages of Euro 2024 boosted pub sales, while travel spending remained resilient as holidaymakers paid off the last of their monthly instalments.

Pubs, bars and clubs saw an uplift of 4.9 per cent in July – the category’s highest growth since January – as football fans flocked to their local to watch the final rounds of the Euro 2024 tournament. Despite England’s loss, the final against Spain led to payment transactions almost tripling at pubs and bars on 14th July, increasing by 195.6 per cent year-on-year1. This also marked the busiest Sunday of the year for pubs, with transaction volumes up 92.9 per cent compared to the average Sunday in 2024.

Spending on non-essential items saw further decline in July (-0.7 per cent) compared to June (0.5 per cent), with 48 per cent of Brits making the effort to cut down on discretionary spending (up from 46 per cent last month). This comes as one in four (23 per cent) say they have participated in or would consider a ‘no-spend challenge’, where they refrain from making non-essential purchases, such as takeaways, coffees and clothes, but still spend on essentials, such as food, childcare and utilities.

Entertainment spending was down -6.1 per cent year-on-year, marking its greatest decrease since March 2021. This can be attributed to particularly strong growth for entertainment during the same period last year, at 15.8 per cent.

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Encouragingly, consumers continue to spend on experiences, with travel up 4.3 per cent – on par with June’s growth. Travel agents saw a higher increase of 6.6 per cent year-on-year, as holidaymakers settled final costs for their summer getaways.

On the other hand, fast food and takeaways saw muted growth compared to June, increasing just 2.2 per cent. Of the 48 per cent planning to limit discretionary expenditure, almost half (47 per cent) are cutting back on ordering takeaways.

Confidence in the UK economy improved by five percentage points in July, rising to 32 per cent – the highest level since February 2022. However Brits’ confidence in their household finances and ability to live within their means both declined, at 65 per cent (down two percentage point) and 70 per cent (down three percentage points) respectively. Following news in July that water bills will rise by almost £100 over the next five years, a third of Brits (32 per cent) said they were very concerned about the negative impact that this would have.

Karen Johnson, Head of Retail at Barclays, said: “Shoppers and retailers alike will be ready to see the end of the summer showers. It’s encouraging to see seasonal staples such as BBQ supplies, beauty buys and holiday planning delivering signals of steady recovery.

“Despite England losing in the nail-biting final of the Euros, UK hospitality emerged as a true winner, when the Euros delivered a boost for pubs, bars and clubs. With the final days of the Olympics in Paris, Taylor Swift’s return to a sold-out Wembley Stadium for her final UK Eras Tour dates, and a heatwave on the cards, we hope summer spending will finish strongly in August.”

Harness Hospitality’s Potential, Wales New First Minister Urged Eluned Morgan has been confirmed as the first female first minister of Wales, following a vote in the Welsh Parliament.

She told women watching events in Cardiff Bay “you need to know your potential is limitless”.

work together to drive economic growth, regenerate our towns and cities, and create fulfilling jobs in Wales.

The Senedd was recalled from its summer break to nominate her, after Vaughan Gething resigned.

Ms Morgan said it was “the greatest honour of my life to stand before you today as the first woman to become the first minister of Wales”.

“The path to leadership is not now just a possibility, it’s a reality,” she said. Following the appointment David Chapman, Executive Director of UKHospitality Cymru, said: “I’d like to congratulate Eluned Morgan on becoming the new First Minister and I look forward to working with her to achieve hospitality’s potential.

“Hospitality can be the central pillar to achieving those goals, with a presence in every part of the country and its unique position at the heart of communities.

Adding that she looked forward to the day when a “woman becoming first minister is no longer extraordinary but a normal part of our Welsh political life”.

“The new First Minister’s commitment to listening, partnership and economic growth is very welcome indeed and I hope we will enter a period of much-needed stability, where Government and businesses can

“Hospitality already serves Wales in so many ways and creates places where people want to live, work and invest, but we can do so much more. I hope the First Minister recognises that and puts our sector at the centre of Welsh Government’s economic and industrial policy.”

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Issue 225

Employee Ownership Trusts (EOTs) Could Be the Next Big Thing for the Hospitality Industry

By Millie Counsell, M&A Assistant Manager at LAVA Advisory Partners (www.lavaadvisory.com) In the dynamic landscape of UK business, Employee Ownership Trusts (EOTs) have emerged as an increasingly compelling model, particularly for sectors like hospitality that thrive on a strong and motivated workforce.

Introduced by the Finance Act 2014, EOTs offer a structured pathway for business owners looking to exit while protecting their legacy and ensuring continuity, employee engagement, and significant tax advantages.

WHAT IS AN EOT? An Employee Ownership Trust is a mechanism that allows a business to be owned, indirectly, by its employees through a trust. This model provides the team with a tangible stake in the company, fostering a strong sense of ownership and responsibility that has been proven to increase loyalty and personal investment. Unlike traditional employee share ownership plans, an EOT holds the shares collectively on behalf of all employees, creating a more stable, long-term ownership structure, largely unaffected by inevitable churn.

BENEFITS FOR HOSPITALITY BUSINESSES

– a significant retention driver for these types of workers and something the government were keen to promote. o One of the other attractive aspects of transitioning to an EOT is the capital gains tax (CGT) relief. Currently, business owners who sell a controlling interest (more than 50%) to an EOT can benefit from a 0% CGT rate, as long as the company isn’t sold in the following tax year, making it a highly tax-efficient exit strategy. This benefit was promoted by the government to encourage more businesses to adopt the model.

4. Access to novel funding opportunities: o Businesses under an EOT structure can access novel funding opportunities that might not be available otherwise. For instance, they can attract investments focused on socially responsible and sustainable business practices. Additionally, employee-owned businesses often have better relationships with financial institutions due to the perceived stability and long-term planning that comes with having employees as stakeholders and part of the board.

5. Enhanced business performance: o Research and case studies have shown that employee-owned businesses often outperform their non-employee-owned counterparts. The John Lewis Partnership is a prime example within the UK, demonstrating sustained success and resilience. Employee ownership can lead to increased innovation, productivity, and overall business performance.

PRACTICAL CONSIDERATIONS While the benefits are compelling, transitioning to an EOT requires careful planning and consideration:

• Valuation and financing: o The business must be accurately valued, and a financing plan should be established to fund the purchase of shares by the EOT. This often involves a combination of internal financing from cash reserves, seller financing, and external loans, but can be made significantly easier through engagement with a solid M&A advisor.

The hospitality sector, characterized by its reliance on customer service and staff engagement, can benefit even more than other sectors by transitioning to an EOT. Here’s how:

• Legal and structural setup:

1. Enhanced employee engagement and retention:

o Setting up an EOT involves legal complexities. It’s essential to work with legal advisors who are experienced in this field to ensure compliance with all relevant regulations and to structure the trust appropriately.

o In an industry where high turnover rates are common, an EOT can significantly boost employee morale and loyalty.

When employees have a vested interest in the success of the business, they’re more likely to commit to the company and perform better. This improved engagement leads to better customer service, which is so crucial in hospitality.

2. Smooth succession planning: o For business owners looking to exit, an EOT offers a structured and employee-friendly succession plan. Instead of selling to external buyers, which might lead to significant upheaval and the threat of redundancies, selling to an EOT ensures that the business continues to operate with its existing culture and values intact. This not only strengthens longterm customer relationships but also bolsters brand reputation.

3. Tax advantages: o A key benefit for hospitality in particular is the fact that the first £3600 in employee bonuses can be income tax free

• Employee communication and engagement: o For the transition to be the most successful, clear and transparent communication with employees is crucial. It’s been shown that EOT transitions are more successful when employees understand how the EOT works and what it means for both their individual roles, and the future of the business.

CONCLUSION For hospitality businesses in the UK, transitioning to an EOT can be a strategic move that ensures business continuity, enhances employee engagement, and provides significant tax benefits to the vendors. By aligning the interests of employees with the success of the business, EOTs can create a sustainable and thriving business model that benefits all stakeholders. As more businesses explore this innovative ownership structure, the hospitality sector stands to gain substantially from the adoption of EOTs.

New Report Sets Out Future Vision To Support And Transform Our High Streets Issue 225

The UK’s biggest business group has unveiled a package of new measures to help transform life on our ever-evolving high streets for the millions of small firms based on them.

Supporting pop-ups and temporary use initiatives for new businesses, creating mobile phone-based loyalty programmes, and showcasing local high streets in major tourism campaigns are some of the recommendations set out to revive the UK’s village, town and city centres, in a landmark new report by the Federation of Small Businesses (FSB).

The Future of the High Street report, published Monday August 5 builds up a picture of life for small firms in and around the high street and sets out a plan to help transform them into places that meet future needs and support the next generation of entrepreneurs, which is essential for a thriving economy.

FSB is calling for a specialised fund to be created to support popups, markets, and temporary use initiatives for first-time businesses to encourage new ventures and help them set up on the high street. With more than a third (39%) of high street small businesses saying the availability of affordable commercial space is important for the future of an area, ensuring temporary spaces are available will not only fill vacant sites but also provide opportunities for small firms eager to launch in a physical premises.

The report, which features in-depth analysis following a large-scale survey of small businesses, also suggests a specialised fund to support a mobile phone-based loyalty programme for high street firms, and launching community-specific online marketplaces to showcase local shops and services.

To bring in visitors and increase footfall, local high streets should be featured in domestic and international tourism campaigns. FSB is encouraging tourism groups like VisitBritain, VisitEngland and Local Visitor Economy Partnerships to showcase the unique character and offerings of local high streets across the UK in promotions and coordination of campaigns.

THE RESEARCH ALSO FOUND: • Plummeting consumer spending (70%), falling footfall (47%) and crime or anti-social behaviour (47%) are the biggest risks to high streets according to the small firms based on them.

• Over half of local businesses (57%) say a diverse range of independent businesses is one of the most important features for the long-term sustainability and future of their local high street.

• Good transport links are also key for the future of the high street, according to almost half (43%) of small businesses based on them.

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• Around half (49%) of high street small businesses say parking facilities are managed poorly on their local high street.

Since the beginning of the Covid-19 pandemic, most local businesses saw a range of closures on their local high street, including: retail stores (72%), hospitality (69%), banks (58%), post offices (28%), and entertainment venues (20%).

Tina McKenzie, Policy and Advocacy Chair at the Federation of Small Businesses (FSB), said: “Our small businesses are an integral part of the high street and will be central in leading the transformation of their local economies. By providing the infrastructure, flexibility and digital connectivity that modern businesses demand, high streets will have the resources available to become resilient, dynamic hubs ready for the future.”

“As well as core recommendations targeting fundamental issues for small firms on the high street, including business rates, transport and parking, this report also lays out innovative asks to ensure these businesses can survive into the future and ultimately help revive our town centres.”

“High streets must be helped to evolve to keep pace with changes in consumer behaviour as well as how small firms want to work. One example of this is introducing loyalty schemes for high streets to encourage local businesses to collaborate and incentivise consumers to shop, eat, and drink locally.

“It’s been exciting to hear from many online small firms that want to take steps to open up in a bricks and mortar premises on the high street. These businesses need support to make that change – and should be given the flexibility to access pop-up and temporary units.”

“Before the General Election, we were pleased to see Labour’s emphasis on improving life on the high street for small firms. It’s now time for the new Government as well as local authorities to put these plans into action and ensure that small firms on our high streets are fully supported.”

According to the report’s other findings, empty units are a major blight on shopping streets across the UK, with more than two thirds (69%) of local businesses reporting them on their nearby high street. FSB is asking for a band of on-site high street chiefs responsible for the growth and wellbeing of high streets across the country, creating promotion plans and monitoring vacant units within their area.

Business rates remain a huge burden on high street small businesses, with the current Small Business Rate Relief (SBRR) a key part of their survival. Almost half (49%) of high street small businesses say they would not survive without SBRR. The research also found that more than half (54%) of high street small businesses would invest in or grow their businesses if the SBRR threshold was increased from £12,000 of rateable value to £25,000. FSB believes this increase would be a crucial step in allowing small firms to further foster growth.

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Issue 225

Market-wide Half-Hourly Settlement (MHHS): Demystifying The Reforms

By Ben Whitelam, Director of Commercial at npower Business Solutions (nBS) (https://npowerbusinesssolutions.com/) Hourly Settlement (MHHS) – a revolutionary reform instigated by Ofgem, the energy regulator. Set to be one of the biggest transformations to the British electricity market since privatisation, MHHS will enable more granular and timely data to understand how and when consumers use electricity.

PREPARING FOR MHHS The industry timeline for delivering MHHS starts in April 2025 and runs throughout 2026. The level of the changes you may see as an organisation depends on the type of meter you currently have installed. For example, if you already have an automated meter reading (AMR), Smart or Half-Hourly meter, it is unlikely that any change in meter will be required.

It’s no secret that businesses in the hospitality sector have been struggling under the weight of a highly volatile energy market. The recent findings of our annual Business Energy Tracker confirmed that 40% of respondents said that energy costs are still their top concern.

With unpredictable costs, uncertainty over energy security and how the UK will facilitate the move to renewables, the need to plan for a more sustainable and dynamic energy system has been a key focus of the recent General Election.

For businesses in the sector to truly benefit from a secure, responsive, low-carbon energy system that also supports the UK’s net zero goals, a radical remodelling has to take place. This includes the ability to manage all aspects of electricity more efficiently. We need to change the way we supply, trade, consume and interact with electricity, ensuring that the system becomes far more targeted, responsive and flexible.

A key enabler of this energy transformation will be Market-wide Half-

If businesses have any remaining traditional meters in place, the best way for them to access the benefits of MHHS and avoid any additional costs is to replace these with AMR or a Smart meter as soon as possible. This will allow owners and licensees to participate in future opportunities, deliver immediate benefits by making billing more accurate, and eliminate the need to read meters manually.

There are energy monitoring and measurement platforms available that allow facilities managers to visualise, track and analyse a site’s consumption – often with enhanced reporting to help maximise efficiencies and reduce costs, as well as carbon emissions.

Using these platforms, such as our Intelligent Analytics tool, means your data can then be transformed into actionable insights to be used across your organisation.

HOW ARE BUSINESSES FEELING ABOUT MHHS? The good news is that the businesses we spoke to for this year’s Business Energy Tracker are already becoming more energy data savvy. It

is clear that the energy crisis has resulted in them being much more aware of their energy use, with many actively monitoring their consumption data and using it to facilitate change in their organisations.

However, there is a lack of awareness of MHHS - 53% said they weren’t aware of the reform - and the impact it could have.

Almost a third (30%) of businesses say that they have changed their energy meter to one that provides more detailed data as a way of managing energy risk. In addition, 40% say that they are now using more advanced technologies like AMR meters, and 60% are using Half-Hourly meters to get a more granular picture of their energy consumption.

KNOWLEDGE IS POWER Once implemented, MHHS will provide an incredible level of visibility into how much electricity is being consumed for every 30-minute period throughout the day and night – that’s 48 data points for every UK meter every 24 hours.

Having access to this additional insight will help support an energy system that can forecast, generate and distribute electricity far more efficiently than ever before.

MHHS will also support the more flexible use of electricity. We’re already starting to see this with the popularity of ‘time of use’ tariffs, which incentivise the use of energy at times of abundant supply and away from peak-demand periods.

By prioritising and understanding energy data, owners and licensees can make informed decisions, demonstrate the value of investments, and take meaningful actions towards energy management and sustainability goals.

For more information, visit nBS’s dedicated MHHS information page.

Win A Keg Of Beer Every Month For A Year Ross Kemp is offering one lucky licensee the chance to win a year of free stock, as part of his partnership with HEINEKEN SmartDispense® With the third episode of the Ross Kemp Behind Bars campaign launched this week, the actor, journalist and documentary maker, Ross Kemp is celebrating by offering one licensee a free keg of beer every month for a year.

In the final episode of the series (watch here) Ross visits two iconic London pubs, The Elephant’s Head and The Henley Arms, to investigate how HEINEKEN SmartDispense® enables licensees to reduce beer, cider, water, CO2 and cleaning material wastage by up to 85%*, and pour the perfect pint every time.

To further support the UK pub trade, at the same time he is launching a competition to win free beer for a year, open to any licensee that signs-up to install SmartDispense® in venue between August and the end of October. The winner will receive a free keg of any HEINKEN UK beer brand of their choosing, each month for 12-months in 2025. HEINEKEN’s leading beer brands include Heineken®, Foster’s, Cruzcampo, John Smith’s, Amstel, and Birra Moretti. To enter, simply visit https://smartdispense.heineken.co.uk/events/behind-bars/ and fill in your details**.

At the same time, a new consumer competition aimed at driving footfall into UK pubs, is being launched in

which Ross is calling on punters to find the pub that serves the best pint in the UK. Consumers are being asked to rate their pints on the Use Your Local platform in order to win a VIP Ross Kemp Pub Package, which includes a visit from Ross himself, pints on him, a range of his favourite bar snacks and the best seat in the house for them and their mates. In addition, the pub with the highest-rated pints will also receive a visit from the famous on-screen publican, who will pull a few pints behind the bar during his visit.

Will Rice, On-Trade Director, at HEINEKEN UK says, “To celebrate the third and final episode of our hugely successful Ross Kemp Behind Bars campaign we are launching both a trade and a consumer competition, with the aim of further supporting British pubs.

“We know how hard pub operators work and how important quality is to consumers and so we wanted to give something back at the same time as driving footfall into pubs across the UK. The pint is at the heart of the British pub experience and at HEINEKEN SmartDispense®, we’re on a mission to ensure every pint is perfection.”

For more information on HEINEKEN SmartDispense® and to enter the competition to win a free keg of beer each month for a year, click here.

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

Issue 225

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Euros Hangover Pushes Drinks Sales Down Year-On-Year Last week’s drinks sales fell 6% below the same period in 2023 as some consumers tightened their spending after enjoying the Euro 2024 tournament in pubs and bars.

The figure from CGA by NIQ’s Daily Drinks Tracker—for average sales in managed venues in the seven days to Saturday (27 July)—is the first negative number for several weeks. Patchy weather and tough comparatives with July 2023, including the boost of the Women’s World Cup, also contributed to a softer week for On Premise venues and suppliers.

The week’s trading fluctuated in line with the weather. Sales were up by 1% on both Tuesday and Wednesday (23 and 24 July) as temperatures rose in much of Britain, but they were down year-on-year on the other five days of the week. Trading was behind by between 7% and 9% from Thursday to Saturday (25 to 27 July), as cooler and wetter weather kept people away from

beer gardens and terraces. The start of the school break meanwhile saw some consumers leave for holidays overseas.

Category-wise, a couple of sunny days helped to lift cider sales 2% above the same week in 2023. However, all other major segments were down year-on-year, with spirits the worst affected.

“The Euro 2024 tournament was very much a net positive for the On Premise, and after fans spent freely during games some hangover to sales was to be expected,” says Jonathan Jones, CGA

by NIQ’s managing director, UK and Ireland. “It’s a reminder that money remains tight for many consumers, despite falling inflation and the easing of some household bills. We can be optimistic that spending will loosen as the year goes on, but venues and suppliers are going to need to stay sharply focused on value and quality to sustain sales in what is still a challenging trading environment.”

Popular Didsbury Pub Raises Thousands For Local Charity A popular Didsbury pub has raised thousands of pounds for a local children’s hospice and plans to continue with its generous support.

Customers and staff at The Fletcher Moss in Didsbury have raised over £5,000 this year for Francis House Children’s Hospice, also in Didsbury.

Manager of the Fletcher Moss, Martin Devlin, has been a keen supporter of Francis House since he became manager of the Hydes Brewery-owned pub, more than 12 years ago.Martin estimates that over the years, around £30k has been raised to support the hospice and the work that it does in the community.

Fundraising activities include ticket sales from weekly quiz entries and Christmas Eve & New Year’s Eve fundraising events. Fletcher Moss staff also sold knitted Easter bunnies and raffle tickets for hampers donated by Hydes earlier this year. Collecting tins are constantly on the bar for drinkers to pop their change in.

Big-hearted Martin also confronted his fear of heights, abseiling down the Trafford Centre to raise £1,400 for the cause.

Francis House provides appropriate respite and end of life care for children and young people with life-limiting illnesses and the necessary support and short-term care for their families. It supports approximately 2,000 people at any one time with respite care, homecare, sibling support, end of life care and

emotional and bereavement support.

Martin commented: “I like to support a local charity as you can see where the money is going and what a difference it makes. Francis House is a fantastic charity and my customers really do get behind supporting it by donating generously and getting involved with fundraising initiatives. It’s an important local charity and customers like to see their donations supporting the incredible and tireless work the team does there. We will continue to support Francis House and should be able to raise even more money for them by the end of the year with the festive fundraisers we already have planned. Hydes have always been very supportive of our fundraising efforts and have generously backed us all the way with donations and merchandise.”

Managing director of Hydes, Adam Mayers, said: “It’s great to see Martin and his dedicated team at the Fletcher Moss motivating customers to support such an important local cause. Supporting local charities is a crucial part of how Hydes pubs interact with their communities. It remains an activity that we have encouraged for years, working with individual pubs in their own communities and we will continue to do so moving forward.

“At Hydes, we fully recognise that pubs are an integral part of the communities they operate in and as they are often hubs for these communities, they must do everything they can to help deserving causes.”

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Six Steps to Enhancing Guest Satisfaction 14

CLH Digital

Issue 225

By Paola Waschbusch, Rooms Division & Sustainability Lecturer at Les Roches Marbella (https://lesroches.edu) Guest satisfaction is at the core of the hospitality industry. This is a people-to-people business, so all hotels are aiming to have the highest performance in terms of guest satisfaction. Those who consistently achieve high scores are more likely to generate customer loyalty and benefit from word-ofmouth advertising, which ultimately helps them boost their revenue.

There is a nice Japanese concept called Kuuki Yomenai that I love because it refers to reading the ambiance and having the sensitivity to notice, for example, if a guest wants to talk or not. Once you start being aware of a customer’s feelings, you can really make a difference.

I’ve always worked in operational departments and have been a mystery guest, auditor and quality assurance specialist, so I’ve had the pleasure of seeing first-hand how properties around the world are striving to achieve this. It’s why they invest so much in trying to provide all the tools and resources their teams need to attain high customer satisfaction levels.

When it comes to delivering more memorable guest experiences, I believe employee satisfaction is critical. If you’re happy where you are working and if you know you have support no matter what situation and are empowered, that will help you meet and exceed guest expectations.

When I started in the hospitality industry over 20 years ago, the environment was completely different. But today, with social media reviews and all the information available to guests before they even arrive, expectations are now higher than ever. We’re living in such fast-paced times and new trends are emerging all the time, so it’s becoming even more of a challenge for hotels to adapt to changing guest behaviours and preferences.

They’re now having to not only meet but also exceed guest expectations. And the pace at which they change means it’s incredibly difficult for hotels to stay aligned with them.

1. UNDERSTANDING WHAT GUESTS EXPECT When looking at how to increase guest satisfaction in hotels, understanding what a guest’s expectations are is critical. So one of the things hotels almost always ask is the reason for a customer’s stay. That simple clue helps hotels gain a basic understanding of what guest expectations will be. For example, I’m not the same if I’m travelling for business purposes as I am if I’m travelling with my kids. I’m the same guest, but have completely different needs.

All the new systems we have in hotels that allow us to build guest profiles provide crucial information for hoteliers. And if it’s a loyal guest, hotels can build up a very clear picture about their preferences. That data is incredibly helpful because it allows hoteliers to anticipate needs and prepare better for meeting expectations, which in turn helps them create memorable experiences and boost customer loyalty. The resulting higher levels of guest satisfaction can, of course, lead to increased revenue.

A good example of that is cultural awareness. It can help so much when trying to create emotional connections with guests.

2. MEETING AND EXCEEDING EXPECTATIONS TO ACHIEVE HIGHER SATISFACTION LEVELS One of the great ways of meeting and exceeding guest expectations and therefore achieving higher customer satisfaction levels is through providing a personalised service.

That’s why hotels focus on personalising service, using the valuable customer information they have gained through previous interactions, purchase history and other personalisation techniques to deliver exceptional guest experiences. There’s also a great opportunity to upsell and generate more revenue by tailoring guest experiences. Because the more you get to know your guest, the more you can offer things for which they really are willing to pay a premium.

It’s almost a virtuous circle too, because those improved financial results will give you the funds you need to create good training programs for employees, which helps ensure they are equipped to deliver those memorable experiences to guests.

3. CREATING A MEMORABLE EXPERIENCE Hotels can use many different techniques for creating a memorable experience for guests by personalising their stay, including leaving welcoming gifts in their rooms or offering complimentary refreshments. Often they are just little things that don’t cost much but can create a lasting impression.

However, in my personal experience, I do not remember how luxurious the hotel was or the specific services offered. I remember people. Yes, the personalisation techniques are important, but what really creates that customer loyalty are those human connections.

So of course, hotels need to deliver a consistent high-quality product and services adapted to the guests’ requests. But at the end of the day, what enables them to create those memories is actually employee engagement.

For management, it becomes a question of caring for employees and guests at the same time. If you create that ‘hospitality mindset’ as the general manager, you will be co-creating those special memories. Of course, you can build guest profiles from all the advanced technology you have at your disposal. But sometimes you find out how you can make a stay truly memorable through just a small guest-employee interaction. That’s why having employees who are engaged is so important.

It would be amazing to create ‘wow’ experiences every time we have an interaction with guests. But in real life, that’s not possible, even in the most luxurious hotels in the world. However, if you foster that guest-oriented culture in which employees are engaged, at some point in what we call the ‘guest cycle’, there should be moments when you can create that emotional connection.

4. THE KEY TO MAKING A STAY MORE MEMORABLE

The industry is facing many challenges at the moment and high employee turnover rates mean it’s difficult to retain the kind of talent you need to deliver memorable experiences. So from my point of view, ‘conscious leadership’ that is committed to employee engagement is what hotels need to meet those challenges.

This is a people-to-people business and we should focus on employees who are the real stars of creating memorable experiences for guests. If employees are being the best version of themselves, they will enable hotels to attain the guest satisfaction levels they need. So they need to be given the support, the tools and the feedback that will enable them to shine.

5. MAKING USE OF FEEDBACK Of course, as the saying goes, if you don’t measure something, you can’t improve it, so it’s critical for hotels to gather feedback from guests about their stays as well. This not only helps them gauge the effectiveness of their internal processes, it also helps when it comes to personalising the interactions you may have with guests in future.

Asking for feedback can be great for generating positive reviews that can lead to increased bookings, but it can be dangerous too. For example, if you have a survey sample of 50 people and just two guests mention the buffet offer is not up to their expectations, of course you need to follow it up, but it’s not something that means you need to completely change your strategy.

Another thing hoteliers should consider is that complaints are also an opportunity to exceed guest expectations. If a guest is taking the time to ask to speak to a manager, it’s because they really want to share what happened to them.

That means you can gather information that’s useful for improving service in future and maybe turn things around for the guest at the same time. It’s also a chance to forge a connection, solve a problem and make the guest feel you have listened to them and care what they think.

I’m still in contact with some guests who made complaints to me in the past. They still send me messages, so despite the situation, they knew I was willing to help and try to solve their problem.

6. HOW TO CREATE AND MAINTAIN BRAND LOYALTY TO DELIVER ON GUEST EXPECTATIONS Many of the larger hotel brands have different tiers designed to appeal to specific audiences and so align with their particular expectations. During my time with Westin – part of Marriott International – I was part of a program looking at how to connect its brand promise with real life across all our different programs and offers.

One of these was the value of ‘wellbeing’ and involved a range of initiatives such as ‘sleep well’, in which we provided lavender essential oils and different pillows depending on guests preferences. Hotels have genuine opportunities to customise their offer to align with certain guest expectations and people for whom those values are important will tend to gravitate towards such brands.

Creating a brand identity and delivering on that brand promise helps you provide the kind of experience guests are expecting, which in turn helps boost your guest satisfaction levels if you are genuinely delivering on them. Not every hotel is able to provide personalised service and that’s mainly due to a lack of resources. But if brands create something specific that is aligned with their guests’ desires and expectations, they can create powerful connection with them.

On the flip side, failing to deliver on those brand promises can create dissatisfaction, though again, that may provide you with the opportunity to put things right. For example, in my last property, we had challenges with guest satisfaction among our top tier loyalty program members. They put a lot of business our way throughout the year, so whenever they were on holiday, they expected to stay in suites. But in high season, we were not always able to accommodate those expectations.

Again, it came down to small details and trying to recognise their loyalty level with simple extras to make those guests feel important. It didn’t cost much; it was more about making that emotional connection. And we reached the highest satisfaction scores in the loyalty program for the whole of the EMEA region. It was a question of appreciation and meant more than just sending them a complementary gift or something.

Human needs are always the same – we want to feel appreciated, cared for and that we belong. In this case, as soon as we started making those customers feel that way by recognising their loyalty, we were able to uplift guest satisfaction to unprecedented levels.

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

“National Scandal Must Not Happen Again” – Campaign For Real Ale 16

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In the wake of the one-year anniversary which saw the iconic and much-loved Crooked House pub destroyed by fire and shocking the nation, the Campaign for Real Ale is calling for action to make sure this never happens again.

Following the fire in Himley, Staffordshire, the pub was demolished – shining a light on the sheer number of unlawful demolitions that take place across the UK – which CAMRA declared a ‘nationwide scandal.’

CAMRA and local campaigners have called for the Crooked House to be rebuilt ‘brick by brick’. CAMRA has also urged UK governments to act against unscrupulous developers with strong enforcement laws put in place, to protect the pubs.

In 2023, 260 pubs were lost forever due to conversion or demolition, and reports from CAMRA volunteers across the country show that many pubs continue to be demolished or converted without apparent planning permission. These include at least 10 in the six months in the run up to demolition of the Crooked House, and a further 29 in England since, which are currently being investigated by CAMRA. In the wake of the fire and demolition, CAMRA joined forces with the West Midlands Combined Authority (WMCA) to ensure pubs of value that are at risk are properly protected, through a successful public ‘List your Local’ campaign.

CAMRA’s Pub Campaigns Director, Gary Timmins said: “A year after the loss of the Crooked House, the pain felt by locals and campaigners is still just as fresh. In August last year, I wrote to Housing and Planning Minister, asking for central government to take action to deter unscrupulous developers and ensure that illegally demolished pubs are rebuilt ‘brick by brick’.

“A year later, our aims and our dedication have not changed. We want there to be a happy ending to this tragic story and to see other pubs protected.”

Following a police investigation, people were arrested in connection with the fire.

The six people that were arrested and bailed have been released under investigation pending further enquiries.

In the wake of the Crooked House, CAMRA has revealed a number of other pubs lost to fire in suspicious

circumstances.

• The Burn Bullock, Mitcham: A Grade II listed pub closed in September 2009. It was badly damaged by fire in April 2024. Residents accused the investment company of neglecting the building and taking insufficient security measures and had called on the council to compulsorily purchase it. The cause of the fire is still being investigated.

• The Kingstanding Pub was gutted by fire in 2019, two years later plans were submitted and later approved to demolish and replace it with a Lidl store.

• The Bagot Arms, Erdington closed in 2018 and was ravaged by fire in August 2021, the fire service considered it had been started deliberately. In 2022 planning permission was granted to demolish the remains and build housing on the site.

CAMRA is committed to recognising people who work tirelessly to save pubs which could otherwise have been demolished or converted, and recently opened nominations for its national Pub Saving Award.

It aims to draw attention to the dedicated campaigners behind the pub-saving stories, highlighting the hours of work and thousands of pounds of fundraising that go towards reviving pubs that look doomed to close permanently.

CAMRA’s Pub Campaigns Director, Gary Timmins, said: “In the year since the scandal we have supported the determined efforts of local campaigners to keep the story of the Crooked House alive. We met with Government ministers to lobby for the protection of pubs, and worked with West Midlands Combined Authority to encourage the statutory listing of other local pubs, in the hope that they receive the protection that the Crooked House deserved.”

Now with a new Government in place, the fight continues to ensure improvements to planning enforcement powers for councils.

CAMRA Chairman Nik Antona said: “The events at the Crooked House were a tragedy that captured the emotions of pub lovers across the UK. Yet the scandal of unlawful pub conversions and demolitions continues.”

“Over this last year, we have been tireless in our campaigning and our message that more protection is needed for pubs across the UK. It is vital that this new Government echoes this sentiment, and we see real change to policy to secure the future of our pub stock and cultural heritage.”

Greene King Set to Trial Return and Refill of Glass Bottles Sold In Its Pubs Pub company and brewer Greene King is trialling a scheme where glass bottles sold in some of its pubs are being collected, cleaned and returned to drinks producers for refilling.

The trial sees glass bottles used in some of Greene King's pubs returned to drinks producers for refilling as a way to cut the number of single-use glass bottles.

The refillable bottle initiative, which reuses beer, cider, spirits, wine and soft drinks bottles, is being trialled in 22 Greene King pubs.

Enabling this experiment is ‘Again’, a returnable bottle infrastructure startup business.

Used glass bottles are collected from the pubs as part of Greene King’s existing delivery and collection transport system, and are then sorted and cleaned at Again’s CleanCell facility to make them ready for drinks producers to reuse and refill again.

Under the trial, it is estimated that between 14,000 and 22,000 bottles per week will be collected from the 22 pubs, of which 27% will be reused immediately and 55% will be reused by the end of year, contributing to a reduction in glass waste and carbon emissions from Greene King’s suppliers.

As well as the environmental benefit, it was suggested the scheme will benefit pub teams, customers and neighbours as the system uses a ‘tote bag’ collection method which means there will be no noisy emptying of glass bottle bins.

Greene King’s supply chain director, Vance Fairman-Smith, said: “Our partnership with Again shows how we can tap into emerging business’s innovative ways to help us and our suppliers reduce waste.

“Every glass bottle we can reuse through collection, then specialist cleaning and refilling, reduces waste and carbon emissions. We will continue to measure the success of this, with potential further roll out.”

Again’s CEO, Matt Kennedy, added: “Every bottle consumed in the hospitality industry should be returnable. Our previous trials have efficiently collected 98% of bottles from pubs.

“With the right technology and partnerships, refilling bottles can be both economical and help to accelerate the industry’s progress towards net zero.”

The refillable glass bottles scheme is part of Greene King’s broader sustainability strategy, which includes various initiatives aimed at reducing the company’s environmental footprint, with the goal for the company to be net zero by 2040.

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

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

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

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

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

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

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

Revealed: Food & Accommodation Sector Faces 22% Decline in Self Employed

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There are approximately 4.3 million self-employed workers in the UK, contributing around £278 billion to the economy each year. Post-pandemic, the sector suffered from rising costs and financial uncertainty but has since slowly recovered. New data, however, has revealed year-on-year self-employment numbers have fallen in all but 3 industries The experts at Dolan Accountancy analysed the latest ONS data to reveal which industries are seeing the biggest changes in self-employment.

The data shows a 3% decrease in self-employed workers year-year. In total, there were 4,250 self-employed workers in March 2024, compared with 4,373 in the same period before. Just 3 out of the 14 industries reported an increase in the number of self-employed since March 2023.

The Agricultural, Forestry and Fishing industry recorded the highest growth in self-employment, increasing by almost a third (28%) since March last year. This is followed by the Public administration & defence sector which has grown 25% in the past year.

The Construction sector has also witnessed a small growth in self-employment, increasing by 5% in the past year. The Construction sector continues to have the highest number of self-employed workers than any other sector, reaching a high of 773 in 2024; the highest since pre-pandemic levels.

When looking at the industries facing a decline in self-employment, the Finance and Insurance sector has

seen the largest decline in the past year. Overall there has been a 24% decline in self-employed since March 2023 in the sector. This is closely followed by the Food and Accommodation sector which has seen a 22% decline.

Real Estate and Manufacturing industries have also witnessed a significant drop in self-employment over the last year. The number of self-employed in the real Estate sector has fallen nearly 20% and the Manufacturing sector has seen a 15% decline.

Zeeshan Anwar, Head of Compliance at Dolan Accountancy, says: “Self-employed workers are a significant part of our economy. The numbers naturally reflect the aftermath of the pandemic but more needs to be done to retain and support the self-employed across all sectors. The self-employed, especially the solo self-employed working by themselves, have experienced ongoing challenging financial conditions. With persistent low incomes, and rising costs, these pressures are affecting their wellbeing and they need to continue to be supported. The new Labour government plan to strengthen rights and protections for self-employed workers, including the right to a written contract, action to tackle late payments, and extending health and safety and blacklisting protections, we would hope to see more support for the self-employed.”

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.

Croeso Pubs Opens Its Newest Acquisition, The Bear’s Head In Penarth Croeso Pubs Ltd has officially opened The Bear’s Head in Penarth with a little help from former rugby star turned Fab Four coffee connoisseur Lee Byrne.

The South Wales pub chain already runs seven venues including The Philharmonic and Brewhouse in Cardiff city centre, and now its latest acquisition in Windsor Road, Penarth, formerly run by JD Wetherspoons, is back open with some special extras.

Croeso Pubs committed to retaining as many aspects of The Bear’s Head as possible, but it has invested significantly in the premises, including the introduction of live sport from Sky, Amazon, TNT and Viaplay packages.

Director Simon Little said: “It’s brilliant to add this much-loved Penarth pub to our growing portfolio and we’ve always been clear about delivering what the people of Penarth want in their local pub.

What was really important to us – and to the locals – was that that we didn’t change what is already a winning formula at The Bear’s Head.”

“But we did want to add extras that would make it even more special. We’ve done some work over the summer and it’s wonderful to finally open the doors to this beautiful boozer. The prices have largely remained the same and we’ve also introduced enhancements like welcoming well-behaved dogs, satellite TV showing live sports events, as well as the option to book your favourite table.

And, of course, we’ve introduced our new blend of Croeso coffee that we will be introducing to all our establishments in the coming weeks.”

Former Wales and British Lions rugby international Lee Byrne, who kicked off the pub’s first official coffee morning, said it was a pleasure to see the muchloved pub back open”.

The Bear’s Head is the second ‘community pub’ for Croeso Pubs – in December last year it carried out a £400,000 renovation to the The Discovery in Lakeside, Cardiff. It has also extended the Blue Bell in Cardiff’s city centre – moving into the former Brew Monster bar next door. And in January 2023, it also acquired the lease for The Dock in Cardiff Bay.

New First Minister Invited to their Local to Discuss the Future of Welsh Pubs 20

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The Campaign for Real Ale (CAMRA) has invited the new First Minister of Wales for a drink to discuss the future of the nation’s pubs.

The newly appointed Welsh First Minister, Eluned Morgan, is invited to a pub of her choice to discuss the issues impacting the Welsh pub and beer industry, particularly the losses of many pubs due to rising costs or conversion into shops, takeaways and housing by developers.

goers across Wales are concerned about the many pubs being closed or demolished and will want this issue, as well as the promotion of community pubs and Welsh beer, to be prioritised by the new First Minister.

“Inviting her to the pub, with a drink on us, gives us the opportunity to discuss these issues in depth, with an emphasis that the future of Welsh pubs, clubs, breweries and cider makers continues to be uncertain.

CAMRA represents thousands of members and consumers across Wales who fear the number of community pub closures will continue to rise, including their very own locals.

CAMRA members want the Welsh Government to implement stronger protection measures for community-loved pubs to lower the number of pubs being closed, converted or demolished.”

In 2023, CAMRA data showed as many as 73 pub businesses were forced to shut their doors to their communities, with a further 10 lost forever to redevelopment.

Chris Charters, CAMRA’s Wales Director, added: “Business rates, rising prices and costs, and consumers lowering their spending budgets due to the cost-of-living crisis are all seriously impacting many community pubs’ ability to remain open. Because of this, CAMRA continues to call, alongside licensees and local breweries, for the reintroduction of the 75% discount on business rates bills.

With a reduction in help for business rates for Welsh hospitality businesses and holding the weakest planning safeguards for pubs in Britain, CAMRA hopes to see an introduction of planning protections and new powers to allow communities a chance to save their local pub from being converted or demolished.

Commenting, CAMRA Chairman Nik Antona said: “Firstly, I would like to congratulate Eluned Morgan on her appointment as First Minister. We know she will be busy with the many issues in her in-tray, however, pub

“The First Minister should look at improving planning laws to increase the number of community run pubs in Wales – communities should, in the first instance, be able to take ownership of their local should it be faced with closure or conversion.”

Fuller’s Acquires Lovely Pubs

Fuller, Smith & Turner has purchased Lovely Pubs – a collection of seven stunning pubs in Warwickshire for a total consideration of £22.5 million. These outstanding pubs are a perfect fit with Fuller’s existing managed pub estate – both geographically and operationally.

The seven pubs, six of which are freehold, are all situated in affluent commuter locations. The sites are The Orange Tree in Chadwick End, The Boot Inn at Lapworth, The Farm in Monkspath, Morton’s Kitchen in Dickens Heath, The Baraset Barn in Alveston – which comes with 16 individually designed bedrooms, The Moat House Inn at Kings Coughton, and The Queen’s Head in Stoke Pound.

Lovely Pubs has a focus on delivering an outstanding, all round pub experience. They will continue to operate as they are and, to ensure the essence of these pubs is preserved, Lovely Pubs founders will continue to work with Fuller’s and all 260 team members will be retained with the acquisition.

Fuller’s Chief Executive, Simon Emeny, said: “I am absolutely delighted to be announcing this news today.

We are very careful when it comes to finding great sites to add to our iconic pub estate – and the Lovely

Pubs business is a perfect match and a fantastic acquisition. It was established 30 years ago and is an excellent business with outstanding, well-invested sites offering delicious, fresh, locally sourced food, a great drinks range and a wonderful welcome. It adds scale to our presence within our geography and is a great next chapter in the Fuller’s story.

“We can’t wait to welcome the Lovely Pubs team to the Fuller’s family. We will continue to run the sites with their existing offer and it’s exciting to be working with the Lovely Pubs founders. We have spent the last few years getting the Fuller’s business in the best possible shape – and this is a perfect opportunity to grow our Managed Pubs and Hotels estate.”

Lovely Pubs founder, Paul Salisbury, added: “We have spent the last 30 years building up a wonderful business – and we are delighted to be partnering with Fuller’s for the next stage in the Lovely Pubs journey.

Our ethos, values and vision are very similar, and Fuller’s has the credentials and expertise to deliver further success for these seven fantastic pubs. We are looking forward to working with the Fuller’s team, and we know we have a lot to offer with our expertise in the local area. The similarities are obvious, and the opportunity is incredibly exciting.”

Popular Wrexham Village Pub Gears Up For Annual Festival A popular Wrexham pub is putting the final touches to its popular annual music and beer festival which attracts hundreds of people from across the region.

The Golden Lion in Rossett is hosting its ‘Live at the Lion’ festival from 23rd – 25th August. This will be the sixth year the free event has taken place. Last year over 2,000 guests attended throughout the festival.

This year’s Festival will launch with a themed music quiz night held in the pub’s famous Scandinavian-style tipi followed by a packed programme of musical entertainment which will see 15 acts play over Saturday and Sunday across two stages, the main stage and the tipi stage.

Allan Parrington, general manager at The Golden Lion since 2009, has established the Hydes-owned pub as a real community hub for the people of Rossett and surrounding areas. In addition to Live at the Lion, the venue hosts a free community cafe every Friday morning for local elderly and vulnerable people and also stages a hugely popular Christmas market over two weekends in November and December. The market will return for Christmas 2024.

Allan, who also doubles at the village Father Christmas and chairman of the village community council as well as running the Golden Lion, said: “We can’t wait for this year’s festival at the Golden Lion.

Excitement levels are very high. It’s really important to us that this is a free event, as it makes it accessible to all, so parents with little ones can pop by for an afternoon drink and listen to the music and those that want a full weekend can stay as long as they want to.

“There’s usually a couple of thousand visitors across the weekend at various times so there’s a brilliant atmosphere and we’re expecting this year’s festival to be bigger and better than ever before. It’s lovely that our surrounding communities are so supportive of the event as it really does bring everyone together in a safe and enjoyable environment.

“This is festival number six and it’s gone from strength to strength every year with some amazing local and national acts now taking part.

We’ve got a great line-up for this year. The Golden Lion loves being at the heart of village activity whenever it can and this is an important event in the local calendar. We’re also grateful for the continued support from Hydes in helping to make this happen.”

Revolution Bars Restructuring Proposal Approved in High Court 22

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had “run into financial difficulties” and faced being unable to pay debts without the restructuring plan between it and creditors.

Revolution Bars has been given the go ahead to implement a restructuring plan that will see it close more than a quarter of its bars, reduce its rental obligations and extend and amend its lending facilities, in a move designed to save the business from collapse following a drop in late-night trade after the pandemic.

Revolution Bars Limited was “balance sheet insolvent” with assets of £49.6 million but total liabilities of £118.7 million, the court heard.

Revolution Bars Limited, part of a group owning the Revolucion de Cuba and Peach Pubs brands, is “heavily loss-making” and “deeply unprofitable”, the court was told.

Mr Smith said: “With an unprofitable business and no cash, unless the restructuring is successful, the group companies will, save for the Peach Group, collapse into insolvency processes.”

Lawyers for the business said it was reliant on funding from the group “in order to survive” but it was predicted to “run out of cash” in August.

Revolution wants to retain 14 of its “most profitable sites”, while 18 sites are considered to be “economically unviable”, Mr Smith said.

At a hearing in London on Thursday, Mr Justice Richards approved the plan, concluding it was “not unfair” to creditors, landlords and shareholders.

The restructuring plan received “overwhelming” support from creditors who cast votes at meetings in July, the lawyer said.

The restructuring scheme will amend Revolution Bars Limited’s obligations under a fully drawn £30 million “revolving credit facility” with NatWest bank and extend the time to pay its tax debt, its legal team told the judge.

Rob Pitcher, chief executive of Revolution, said: “The group is now well-diversified across the key brands, providing a more secure financial base and we look forward to the future with improved optimism.

It will also feature the “right-sizing” of a portfolio of leases “in order to create a sustainable business”.

“We know this has been a very difficult period for all of our teams both in our sites and in our support office and I’d like to thank them for their support and resilience.

Tom Smith KC, representing Revolution Bars Limited, told the hearing that the firm and its parent company

“I would also like to thank the group’s wider stakeholders for their support, including our secured lender,

Liberation Shares Positive First Half Year as LFL Sales Increase 6.4%

Brewer and retailer Liberation Group, which has over 120 pubs, bars and inns has reported a strong 6.4% increase in like-for-like sales across its managed estate in the half year to 27 July 2024, driven by 10% growth in food sales, strong occupancy in its accommodation business and a growing breakfast and brunch trade.

Liberation says the roll-out of its premium room offering, Butcombe Boutique Inns, has progressed to plan, with The George Inn, Norton St Philip, and The Swan Inn, Rowberrow both launching successfully.

“I’m pleased that we have maintained our strong start to the year, despite the challenges posed by an unseasonally wet summer so far,” says Jonathan Lawson,

CEO of Liberation Group. “We have a simple strategy and clear plan for growth across our group and it is particularly satisfying to see strong performances in key areas of focus including our newest pubs, food (particularly in breakfast and brunch), accommodation and our free trade business.

“We are confident about the second half of the year, particularly if the sun shines, and are already turning our thoughts towards providing a truly memorable Christmas for our customers.”

Liberation announced at the start of the year that it saw an opportunity for its managed pubs to take advantage of the growing demand for breakfast and brunch. Since then, its pre-midday sales have enjoyed a 33.9% like-for-like growth.

Greenleaf’s Christmas Collection Unveiled have something that reflects their ethos and culture.

phs Greenleaf has launched its 2024 Christmas tree collection, featuring everything from sustainable moss trees to novelty Christmas jumper trees.

“We have the traditional trees in reds and greens, and a luxury collection for a truly decadent festive display. We also monitor the market all year round to create our ‘trend trees’.

phs Greenleaf has been providing Christmas trees and decorations to businesses for over 20 years, including pre-decorated artificial and real trees, bespoke displays and festive accessories for both inside and outside a premise.

This year’s range includes a collection of traditional trees, luxury trees and trend trees and matching accessories, including wreaths, garlands, tabletop trees, desk florals and parcels.

“Christmas is an opportunity to make a statement about your brand,” said Stephen Dieppe, Managing Director of phs Greenleaf. “That’s why we have created such a diverse collection so that every business can

“With sustainability front of mind, we created our new ‘Festive Forage’ tree, which uses natural decorations, and, as a nod to nostalgia (which is big this year!) our ‘Deck the Halls’ tree is an ode to the Christmas jumper “We also make bespoke trees and displays for our customers. This is a great way to create that big Instagram moment that so many brands want at Christmas.” phs Greenleaf’s new Christmas 2024 brochure is now available online.

The Cube Hotel for Sale with £12m Price Tag The Cube hotel in Birmingham has been put on the market for £12m, less than a month after falling into administration.

The Cube comprises a 52-bedroom hotel and The Marco Pierre White Steakhouse Bar & Grill, which features a roof terrace on level 25 complete with 360 degree views of the city.

Property consultancies Watling Real Estate and Graham + Sibbald have been appointed to market the space.

Richard Easterby, Andrew Andronikou and Nick Simmonds, from business advisory firm Quantuma, were appointed joint administrators on July 12 of MSHA Global Investments, which was operating The Cube Hotel in addition to being its leaseholder.

The Marco Pierre White restaurant is operated by a separate franchisee but its leasehold was also owned

by MSHA. The hotel will remain open while the site is being marketed.

Chris Davies, director at Watling Real Estate, commented: “This is a rare opportunity to acquire a prime city centre hotel and well established restaurant in a landmark building.”

Hugh Anderson, a partner in Graham + Sibbald’s hotel team, added: “The asset offers further branding opportunities and the potential to enhance trading significantly, capitalising on the panoramic views across Birmingham and the stunning outside terraces at level 25.”

Other properties within the mixed-use development include 135 residential apartments, 111,500 sq ft of offices, and a bowling centre. These properties are unaffected by the sale.

The Cube hotel was opened in 2010 and operated as Hotel Indigo until it was sold to Caskade Group for £12.5m in 2022, who appointed Bespoke Hotels to manage the property.

Sipping on Spice: Savoring the Spicy Side of Wine 24

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By Wine consultant Sylvia Ba, a vinicultural expert with the "VinoVoss" AI Sommelier wine search engine and recommendation

system developed by BetterAI (www.vinovoss.com) Earthy, mineral, spicy … these terms are commonly used to describe wine. The spiciness in wine is like the spiciness in food, it is not a flavor, but a sensation. Spiciness in wine is one of those intriguing characteristics that can elevate a wine and add complexity to it. It’s a sensation that parallels the heat from a chili pepper or the warmth from a touch of cinnamon. But what exactly makes a wine spicy? How can we identify it, and more importantly, how can we enjoy a spicy wine with food?

WHAT IS A SPICY WINE? When we talk about spicy wine, we’re referring to wines that evoke a sensation of warmth and tingling on the palate, much like certain spices do. This spiciness can manifest in various forms.

For instance, a wine with a peppery character can remind one of the sharp bite of black pepper or the more subtle heat of white pepper. On the other hand, a wine that exudes baking spices flavors might reveal the sweetness and warmth of cinnamon or nutmeg, adding a familiar touch to its profile. Other wines might bring to mind the slightly sweet and woody heat of cloves or ginger, offering yet another layer of spiciness.

Certain wines are particularly known for their spicy profiles. Syrah, for example, is the most common spicy wine, known for its black pepper notes, especially in wines from regions like the Rhône Valley in France or the Barossa Valley in Australia. Meanwhile, Grüner Veltliner, the iconic Austrian white wine, displays a white pepper spiciness, setting it apart among white wines.

Gewürztraminer, with its exotic and aromatic profile, often carries a ginger-like spiciness, along with floral and lychee notes. In fact, “Gewürz” means “spicy” in German.

On the other hand, Zinfandel, a robust and often fruity red, can express a range of spicy characteristics, from cinnamon to cloves, depending on the region and winemaking style.

done is particularly prominent in varieties like Syrah and Grüner Veltliner, making the wines feel peppery and adding a layer of complexity to their flavor profiles. Similarly, 4-vinylguaiacol is known for contributing clovelike aromas and flavors. It’s more commonly found in wines made from grapes that have a higher phenolic content, influenced by the grape variety and growing conditions.

Beyond the grape variety, the winemaking and aging processes can also play a significant role in developing spiciness in wine. One of the key factors here is the use of oak barrels. When wine is aged in oak barrels, it can take on additional spicy characteristics. The type of oak, the level of toasting, and the length of aging all influence the final profile. American oak, for example, tends to impart more vanilla and coconut notes, while French oak can contribute subtle spices like clove and cedar. The interaction between the wine and the wood allows for the development of complex flavors that enhance the wine’s overall spiciness.

WHAT FOOD TO PAIR WITH SPICY WINE? When it comes to wine and food pairing, the key is to complement and balance the wine’s spicy notes with the right dishes. Just like light foods with crisp wines, sweet dishes with sweeter wines, one approach is to pair spicy wine with spicy food. Similar flavor profiles can create a harmonious match where the flavors complement each other.

For example, pairing Syrah with pepper-crusted meats can enhance the black pepper notes in the wine, creating a cohesive and robust flavor experience. Grüner Veltliner pairs wonderfully with spicy Asian cuisine, balancing the heat of dishes like Thai green curry or Sichuan cuisine with its fresh acidity and white pepper spiciness.

Gewürztraminer can be a great match for dishes that have a touch of sweetness and mild spice, such as Indian curry. The ginger-like spice in the wine enhances the overall richness of the dish.

Similarly, Zinfandel pairs well with hearty, smoky dishes like barbecue ribs, where the clove and pepper notes in the wine complement the smoky, tangy flavors of the ribs.

In addition to the dishes with similar taste profiles, it's helpful to think about broader categories of foods that pair well with spicy wines. Meats, particularly those with rich, robust flavors, often match well with spicy reds like Syrah or Zinfandel. The spiciness in the wine can stand up to the bold flavors of the meat.

WHY DOES MY WINE TASTE SPICY?

For white wines with spicy notes, like Grüner Veltliner or Gewürztraminer, consider lighter fare that still offers complex flavors. Asian and Mexican cuisine, with its intricate balance of sweet, sour, salty, and spicy elements, can be an excellent match, as can dishes with a touch of sweetness or mild spice, which help to highlight the spicy characteristics of the wine.

The spiciness in wine can be attributed to several factors, primarily the grape variety and the winemaking process. The inherent spiciness in certain wines often comes from the grape variety itself due to specific chemical compounds present in the grapes.

Spiciness in wine is a multifaceted and enchanting characteristic that adds depth and excitement to the wine.

Whether it’s the peppery punch of a Syrah or the warm, gingery notes of a Gewürztraminer, spicy wines offer more complexity to the wine and pleasure to the overall tasting experience.

Rotundone is the primary aroma compound responsible for peppery notes in wine. Found in grape skins, rotun-

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 less building work than a conventional lift.

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

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.

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

Trade Drinks Expo 2024 - The UK’s Premier Event for the On & Off-Trade Drinks Industry Returns to ExCeL London 26

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Bar and pub owners, micro-brewers and international decision makers for the largest beverage brands across the country are eagerly awaiting the return of Trade Drinks Expo. Known as Europe's leading event dedicated to on-trade and off-trade drinks, this trade show and industry conference will return to ExCeL London on the 15th & 16th of October.

This year promises to be the event’s most dynamic yet. The expo is set to be attended by thousands of beverage-serving professionals, ready to gather and explore a vast array of delicious drinks, groundbreaking ideas, delivery solutions, essential services, and more. The Expo is designed to help businesses discover forward-thinking solutions to boost profits, attract guests, and retain clients. It’s an exceptional opportunity to discover emerging trends, cutting-edge products, and network with professionals shaping the future of beverages.

Innovative Exhibitors: The show will feature a wide range of exhibitors at the forefront of the industry, showcasing products and services to give businesses a competitive edge. From pre-mixed cocktail brands to electric point-of-sale technology, visitors can expect to find everything they need to drive profits and improve customer satisfaction.

Inspiring Speakers: Attendees can expect to glean insights and inspiration from the brightest minds in the industry. The lineup of speakers will share expertise on a range of topics, including the bar experience, nonalcoholic options, event promotion, and more. It’s a great opportunity to learn from the challenges and successes of representatives of the sector’s biggest institutions.

Sustainability Trail: With sustainability coming to the forefront of importance in the café industry, we’ve curated a dedicated trail of exhibitors at this year's show that have best utilised and implemented sustainable strategies within their business.

Innovation Awards: Time is set aside at the show to celebrate the most groundbreaking alcoholic and low-to-no drinks of the year in an Innovation Awards ceremony. Recognising excellence and creativity in flavour and marketability, these awards highlight industry game-changers, offering a glimpse into the future of trade drinks.

Networking Opportunities: The event offers attendees the opportunity to connect with like-minded professionals, industry experts, and potential partners. The Expo provides countless chances to build relationships, collaborations, partnerships, and business opportunities, with a diverse yet relevant clientele.

Trade Drinks Expo is more than just an event; it’s a hub for innovation, education, and collaboration and with it running alongside six other industry-leading events, it’s part of the largest B2B event for the hospitality industry’s growth. This convergence offers attendees a comprehensive view of the industry, exploring diverse opportunities and insights under one roof.

So, mark your calendars for the 15th & 16th of October and secure your FREE ticket today to take advantage of countless opportunities to help your drinks business thrive. Register now to be inspired, informed, and connected at the Trade Drinks Expo 2024!

For more information and to secure your free ticket, visit: www.tradedrinksshow.co.uk

Chestnut Grows Norfolk Footprint with Le Strange Arms Hotel Acquisition its journey.

Chestnut has acquired Le Strange Arms in Old Hunstanton, a renowned hotel on the North Norfolk coast, for an undisclosed sum.

“Howard and his team have done a remarkable job in maintaining the charm and excellence of Le Strange. Our model has always been about identifying destination properties in the East of England, bringing in investment, working with our communities and building a guest experience to be proud of.

Le Strange Arms, located in a unique position on the North Norfolk coast, provides an exceptional opportunity both in terms of the property itself and the strategic importance of Norfolk for Chestnut.

With its own beachside access, 60 bedrooms, self-catering lodges and The Mariner pub – it’s almost its own ecosystem. Following the acquisition of The Old Bridge Hotel (Huntingdon) and the opening of The Maltings (Weybourne) in early August, Le Strange Arms will become part of the group’s latest concept of – “Big Houses”.

“We are absolutely delighted to have acquired this iconic venue,” said Philip Turner, Founder and Managing Director of Chestnut.

“We’ve made no secret of the fact that we believe that Norfolk is strategically important to our growth ambition. I have personally known the property for many years and am honoured to have the opportunity to navigate Le Strange Arms and The Mariner pub in the next leg of

Since March 2020 we have committed significant investment in Norfolk through business acquisitions and strategic development of assets to build a portfolio of almost 200 bedrooms, provided employment opportunities for over 250 people and established core supplier relationships across the region driving localised economic growth. This is a hugely exciting project for the team at Le Strange, Chestnut and our guests.”

The addition of Le Strange Arms to the Chestnut portfolio comes shortly after the acquisitions of The Lifeboat Inn and The Chequers Inn earlier this year. The company is also reopening The Maltings in Weybourne in August following a major refurbishment and significant investment in revitalising the main house, restaurant, and bedrooms.

LittlePod is a Wonderful Place to Work: Laura's Leaving Message...

Laura has crammed a great deal into her 18 months at LittlePod HQ, but having achieved so much, the time has come to head back Down Under to be closer to her family, having spent five years living and working in the UK. "This was a difficult decision, but the time feels right to head home," said Laura, who has represented LittlePod in Japan and Germany, and helped LittlePod celebrate winning the King's Award for Enterprise (Sustainable Development) during her eventful time on the team. "I have learnt so much here and the time I've spent

at LittlePod has been a real privilege. This is such a wonderful place to work.

"I'll be leaving LittlePod with a great sense of pride. This has been an amazing experience and I have enjoyed it so much. But it's time for the next chapter."

The team at LittlePod wish Laura well as she prepares to pen that next chapter, and thank her for her contribution to the Campaign for Real Vanilla. www.littlepod.co.uk

The Rise of Pub Snacks: 28

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A Profitable Opportunity in the UK Hospitality Sector

In the ever-evolving landscape of the UK hospitality industry, where trends come and go, one thing remains a steadfast companion to pubgoers: snacks. Often overlooked but essential, pub snacks have emerged as a lucrative market segment, providing crucial support to the licensed trade. In this feature, we explore the significance of pub snacks, their evolving popularity, and how they present a unique opportunity for operators amidst changing consumer behaviours and the backdrop of a major sporting summer.

THE IMPORTANCE OF SNACKS IN THE PUB SECTOR Pub snacks have long been synonymous with the quintessential British pub experience. These modest offerings play a pivotal role, especially during times when economic constraints or shifting consumer habits impact dine-out behaviour. As people opt to eat out less frequently due to economic uncertainty, pub snacks offer an accessible and affordable alternative, aligning perfectly with the pub's social ambiance.

The pub sector's reliance on snacks has deepened over the years.

According to industry data, sales of pub snacks have experienced steady growth, with an increasing number of consumers opting for light bites or quick nibbles during their pub visits. This trend underscores the importance of snacks as a revenue stream, contributing significantly to the overall profitability of pub establishments. While snacking is popular all year round, consumers look to the savoury snacks category during summer holidays and sports events when they can enjoy quality time with friends and family. Comfort is key when it comes to pub and bar food choices and stocking customers’ favourite flavours will heighten their enjoyment.

encouraging customers to explore different combinations.

• Enhanced Presentation: Visibility is Key. Ensure your snacks are visible! Elevate the presentation of snacks through attractive serving platters or themed offerings tied to major sporting events.

• Seasonal Specials: Introduce seasonal snacks or limited-time offers aligned with sporting fixtures, fostering excitement and boosting sales.

• Social Media Engagement: Leverage social media platforms to showcase snack offerings, promote special events, and engage with customers.

Snacks are an important driver to increase out of home spend. Snack sales in Pubs & Bars are now well exceeding pre COVID-19 levels and in a 2023 report, savoury snacks was worth £4.16bn and growing at +13.8%. Snacking occasions are growing +2% with savoury snacking (+20%) growing ahead of sweet (+11%) in pubs and clubs.

In an era defined by shifting consumer behaviours and economic uncertainties, pub snacks emerge as a beacon of opportunity within the UK hospitality landscape. Their enduring appeal, coupled with the upcoming summer of sport, presents pub operators with a golden chance to not only boost revenues but also foster lasting patronage. By embracing innovative strategies and catering to evolving consumer preferences, pubs can transform snack time into a profitable venture while keeping punters engaged and satisfied, one bite at a time.

• 38% of pub visitors say they are interested in seeing snack menus in Pubs • 62% of out of home customers buy snacks

THE SUMMER OF SPORT: A BOOST FOR PUB SNACKS The convergence of major sporting events—such as the Olympics— provides a unique opportunity for pub operators to capitalize on increased footfall and heightened consumer engagement. During these peak seasons, traditional pub snacks witness a surge in demand, as patrons gather to cheer on their favourite teams while enjoying a selection of savoury treats.

TIPS FOR BOOSTING SNACK SALES To optimize snack sales and enhance the pub experience, operators can implement strategic measures:

• Diversify the Snack Menu: Introduce new and innovative snack offerings to cater to varying tastes and preferences, including vegan and gluten-free options.

• Promotional Bundles: Create enticing snack and drink bundles,

Ibis York Centre Set For Multi-MillionPound Refurbishment

Ibis York Centre closed its doors in May for a multi-million-pound refurbishment to transform the York city centre hotel into the Ibis Styles York Centre.

Owned by Splendid Hospitality Group, the Grade II listed building dating back to 1835 will reopen in early 2025 with a fresh new look, rear extension and brand experience, inspired by the building’s heritage as a brewery.

The 94-bedroom hotel will see a full refurbishment of all rooms and public areas which have been designed by Axiom Architects and Mathews Mee interior designers, including the installation of a new look bar and restaurant with a new menu, and an extension to allow for a further 16 rooms, growing the number of bedrooms

to 110.

New family suites and a designated kids’ play area will also be introduced for family stays, with renovations made to the exterior of the building to give a fresh look ahead of its reopening.

Andrew Kendrick, Managing Director – Hotels for Splendid Hospitality Group, says: “This latest investment by Splendid Hospitality in the York hotel market is a testament to the thriving tourism scene in this historic city. It is great to work with Accor to turn this historic hotel into a bright and lively Ibis Styles, with its joyful and creative take on offering extraordinary guest experiences. We can’t wait to open the doors to this re-imagined property in 2025.”

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Cleaning and Hygiene

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.

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 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

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.

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.

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.

Cleanliness is Always in Season

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 ecofriendly 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 in seconds,

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

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.

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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 225

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 tomer that the venue cares about their card security.

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-

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.

VK Enters Alcohol-Free Category with VK Blue 0.0% Kinedo Launches Stunning NEW 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%’.

The launch comes following shifting market dynamics and consumer behaviours, which have seen low and no-alcohol products become the fastestgrowing category in the ontrade sector in the last year, according to Neilson (NIQ) data.

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 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.

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.

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-

sumers stay energised throughout their night.

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.

“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.”

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 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.

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

Kinewall Panels

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.

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.

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

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

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

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

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

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CLH Digital

Issue 225

Chef's Buyer's Guide

Northern Ireland - Bringing Character to Your Business Over 100 years ago Northern Ireland introduced whiskey to the world and now our distillers and craft brewers are in the midst of a vibrant renaissance. Over the last decade our drinks sector has become one of the region’s most dynamic, innovative and export-driven industries. Our drinks producers are winning awards across the globe, driving buoyant sales at home and abroad and our buzzing visitor centres and tap rooms are enticing tourists into cities, towns and villages across the four corners of our beautiful country.

This resurgence is driven by a compelling blend of long-established distilleries such as Bushmills, the world’s oldest licensed whiskey producer, and a wave of innovative newcomers. Bushmills doubled its production in 2023 with the opening of its £37mn Causeway Distillery, taking sales to over 1 million cases for the first time. Also taking strides are newcomers Echlinville Distillery, a pioneer in field-to-glass distilling, McConnell’s Irish Whiskey, a brand with roots tracing back to 1776 and Rademon Estate Distillery which has created the first peated whiskey in the region in over a generation. Impressive visitor centres at Hinch, Belfast Distillery and Titanic Distillers offer insight into the history and provenance of Northern Ireland spirits, whilst Killowen Distillery and Two Stacks showcase genuine innovation with their unique flavours and product formats. Killowen has enjoyed critical acclaim for its rum and

raisin single malt, Two Stacks for its ‘Dram in a Can’. In total, Northern Ireland is now home to over 20 distilleries and breweries producing single malt, pot still and blended Irish whiskeys, gin, poitin, vodka, rum, craft beer, cider and hard seltzers.

Drawing on the region’s rich natural resources, distillers are crafting spirits with a unique sense of place. An emphasis on quality is aligned with a global trend towards premium beverages and strong value growth in the sector.

There has never been a better time to buy Irish whiskey from Northern Ireland.

The region’s unique post-Brexit position due to the Windsor Framework offers an advantageous gateway for both the UK and EU markets. This strategic positioning promotes business opportunities and sets the stage for the further boost to Northern Ireland’s thriving drinks industry.

For more information contact Michelle Charrington E: michelle.charrington@investni.com or Iain Joannides E: iain.joannides@investni.com Buynifood.com Photo courtesy of Titanic Distillers, Belfast.

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 Listed Suppliers Taking Part in 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.”

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

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CLH Digital

Issue 225

Sustainable Resources

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

About Star Micronics

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

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

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

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

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

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

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

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

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

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

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CLH Digital

Issue 225

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

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CLH Digital

Issue 225

Kitchen Equipment and Fit-Out

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

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

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

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

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

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

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

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

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

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

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

Pumping Systems

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

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

ing tank.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Temporary Catering Facilities For Events & Kitchen Refurbishments

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

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

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

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

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

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

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

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

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

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

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

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

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

service to help you build your ideal kitchen.

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

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

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

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

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

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Fridge Seals Direct Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

Get a Grip on Food Prep with the New Onyx from Williams Williams has launched the latest versions of its Onyx prep stations, with a sleek new look complementing the innovative features under the hood that deliver energy efficient performance and ensure food safety.

The Onyx prep station combines refrigerated storage beneath a worktop with refrigerated food wells on top – these provide instant access to regularly used fresh ingredients. The wells are ergonomically designed to be at the ideal working height and are positioned within easy reach for the chef.

The latest model combines practicality and good looks, with newly designed doors made from solid stainless steel featuring full-width integral door handles. These provide an easy to use, non-slip grab while being quick to clean, with no dirt traps. The generously sized work area makes the Onyx ideal for creating a range of foods including pizza, sandwiches, tapas, salad and desserts. Meanwhile the base of the unit has also been redesigned with a flatter surface, making it easier to install, transport and service.

The storage cabinets are designed to hold 1/1GN pans and the Onyx range is available in a choice of sizes, from the compact, space saving two door model up to the large, 1043 litre capacity, five door version.

The ingredient wells are capable of holding a selection of 1/3 and 1/6 GN pans, up to four 1/3 pans on the two door model, with the five door model taking twelve, or up to 24 1/6 GN pans.

Energy efficiency is improved by EC (Electrically Commutated) brushless fans, which allow for precise control with reduced power consumption. The new Onyx range uses natural hydrocarbon refrigerant which, as well as having low GWP/zero ODP, offers excellent thermodynamic properties which further reduce energy usage.

Capable of operating in ambient conditions up to 43°C and constructed from sturdy, food safe stainless

• Be ready for your inspections

steel, the Onyx comes with a lift-off cover to allow ingredients to be stored overnight, and removable, easy to clean crumb catchers. A choice of customisation options is available, including drawers, a hinged lid, granite worktop, and a polypropylene chopping board.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

Rational iVario by CEE You can boil, fry and deep-fry with just a single cooking system. Up to 4 times as fast and with up to 40% less energy. The iVario thus replaces numerous conventional kitchen appliances. Such as the stove, pots, pans, deep-fat fryers, pressure cookers and bainmarie. And in the restaurant, it is impossible to imagine the mise en place and à la carte without it.

Use the iVario to blanch, deep fry or confit effortlessly and in no time. Thanks to the powerful heating system iVarioBoost, the oil is heated in record time and you can start deep-frying immediately. At the same time, the temperature is regulated so sensitively

and precisely, that even meat, fish or vegetables can be prepared using the confit method.

Call For the best prices in the UK on 01902 495634.

Rational iVario by CEE

• Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information

Boil, fry and deep-fry with just a single cooking system

• Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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

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

from the competition.

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

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

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

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

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

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

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

Café Culture - Pavement Profit

We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from UK

factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

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

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

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

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

The barbecues have internal self-cleaning too, removing the odious chore of post-barbecue cleandown. The grill merely needs to be left running for a few minutes to burn off residue, which is then brushed away or ejected.

Once cool, the Classic can be folded down and easily stored away.

To discover more call 01524 262900 or www.cindersbarbecues.co.uk

Domestic & Trade Handmade Garden Furniture From MG Timber The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables.

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables. MG Timber are the garden furniture suppliers

for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

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

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

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

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

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

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

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

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

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

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

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

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

The Perfect Refrigeration Solution for Your Outdoor Catering Needs

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mobile Coffee Is The Growth Sector!

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

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

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

As a result, many artisan roasters are now using the concept for sharing their unique talents for creating amazing coffees and taking them to the places that people meet for their many different leisure activities.

This gives plenty of opportunity in a relaxed environment to share their knowledge and fantastic flavours to multiple new customers.

With such a wide range of Dual Fuel models available, Fracino provide every type of outdoors catering venture with the perfect solution for their specific requirements. Operating from LPG – in the form of regular barbeque type gas bottles - and a 12v battery, connected through an inverter to the machine to

power the electronic systems, these innovative models ensure full ‘off grid’ mobility and the opportunity to serve coffee in the remotest of locations!

Back at base, the same machine can then be connected to a mains power and water supply and, without any technical work required, become a standard, electric powered machine again!

Ingenious!

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

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

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

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

Banners are an Exceptionally Effective Tool for Drawing Crowds into Your Pub Banners are an exceptionally effective tool for drawing crowds into your pub for sporting events, turning a regular night into a bustling hotspot of fan excitement and camaraderie. Here's how creatively leveraging banners can significantly boost your pub's appeal and bring in sports enthusiasts:

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.

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.

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.

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.

CAPITALISE ON LOCAL PRIDE If your pub is in a city with a local team, use pub banners to show your support for the home team during their games. Local pride is a powerful draw, and showcasing your pub as a supportive hub for the community can significantly boost patronage.

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SOCIAL MEDIA TIE-INS

Outdoor Spaces tainment, such as live music, karaoke, or a DJ. This can turn game day into an all-night event, increasing your sales and patron satisfaction.

Use banners to promote your pub’s social media Implementing these strategies with banners not only hashtags or handles, encouraging patrons to share their elevates the game-watching experience but also solidigame-day experiences online. This not only increases fies your pub's reputation as the ultimate destination your pub's visibility but also creates a digital community for sporting events. By visually communicating exciteof fans who frequent your establishment. ment, offering, and community, banners can significantly influence sports fans' choice of venue, ensuring your ANNOUNCE POST-GAME pub is their first pick for enjoying the game.

ENTERTAINMENT Attract patrons to stay longer or come in after the game by using banners to advertise post-game enter-

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

Elevate Alfresco Dining with Quality 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.

Catering Equipment Ltd Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours. Kängabox are available in eight different designs and four different depths. The various gastronorm, pizza, ice cream and euro norm formats are available.

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen.

Comprehensive product details can be found on our

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

website www.kangaboxuk.com.

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products. In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment. See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business.

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now. 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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CLH Digital

Issue 225

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 225

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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CLH Digital

Issue 225

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 225

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

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CLH Digital

Issue 225

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 225

CLH Digital

59

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

W! NE

SOUTH CORNWALL COAST

CHAGFORD, DEVON

SOMERSET COUNTRY VILLAGE

Free Of Tie Village Pub/Restaurant

Well Known Character Café & Tearoom

Destination Country Pub & Restaurant

Stunning & Profitable Business

Tearoom 24, Catering Kitchen

Bar/Restaurant Areas 66+, Garden 60+

Impressive Bar & Dining Areas 104+

Easy Daytime Hours, 5 Days A Week

2 Bedroom Owners Accommodation

Gardens, Parking, Owners Accom.

Successful & Profitable Business

Landmark Trading Position

Excellent Reputation & Reviews

Tremendous Potential & Opportunity

Affordable & Profitable Business

LH £37,500

4850

LH £40,000

2150

FH £295,000

EXMOUTH, DEVON

SOUTH HAMS TOWN

POPULAR DEVON VILLAGE

Café, Coffee Shop & Restaurant

High Turnover Character Village Inn

Prime Town Centre Location

60+ Covers & Commercial Kitchen

Bar & Dining Areas 68+, Kitchens

Fully Equipped With 42 Covers

Landmark High Street Position

4 E/S Letting Rooms, 3 Bed Owners

Vibrant Coastal Town

Easy Daytime Hours, 6 Days A Week

Beer Gardens 98+, Car Park

Tremendous Potential

Thriving Turnkey Business

Impressive & Profitable Business

2109

LH £75,000

2168

FH £695,000

4859

PORT ISSAC, CORNWALL

DEVON VILLAGE

DORSET VILLAGE

Coastal Licensed Café & Takeaway

Stunning Country Inn & Restaurant

Traditional Pub & Restaurant

Prime Central Trading Position

Bar & Restaurant Areas 48+ Kitchens

Bar Areas 48+, Gardens 78+

Purpose Fully Fitted Premises

Superior 4 Bedroom Accommodation

3 Bed Owner’s Accommodation

Potential To Develop Business

Extremely Successful Business

Sought After Dorset Village

Customer Seating 18+, Kitchen

High Turnover & Six Figure Profits

Profitable Wet Led Village Pub

LH £19,995

2170

FH £725,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4864

FH £495,000

W! NE

4794

Licensed Café, Bar & Restaurant

LH £24,950

PRICE: £149,950

4851

01392 201262 www.stonesmith.co.uk

OFFERS OVER £100,000

• 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

BANTHAM, DEVON

LEASEHOLD

REF: 4892

PRICE: £50,000

CONFIDENTIAL, SOUTH DEVON

W! NE

LEASEHOLD

PRICE: £60,000

• 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

REF: 4907

W! NE

• 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

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