CLH Digital - Issue #227

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 227

Hospitality Venues Return to Growth www.CLHNews.co.uk

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With Five New Licensed Outlets Opening Each Day

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The number of UK pubs, restaurants, bars and hotels has seen growth, the first time since 2022, indicative of a potential recovery for the hospitality sector despite recent economic challenges.

The Hospitality Market Monitor from CGA by NIQ and AlixPartners reveals a 0.5% increase in the number of licensed premises between March and June 2024,

the equivalent to 462 net new openings, or five per day.

It is the first such increase since mid-2022 and only the third since the start of the Covid-19 pandemic in early 2020.

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Issue 227

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A Beacon of Hope in Hospitality's Stormy Waters EDITOR

Peter Adams

After recent long and arduous years of post-pandemic struggles, the news that the number of licensed on-trade premises has finally returned to growth is nothing short of a beacon of hope for the hospitality and licensed ontrade sector.

The fact that five new outlets are opening every day marks a significant turning point for an industry that has, frankly, been through the wringer.

It is no secret that the hospitality sector was among the hardest hit by the folly of lockdown.

An entire industry shut down for such an extended period was bound to suffer lasting effects.

When we look back at some of the measures imposed during the reopening phase - like wearing masks while standing but not sitting or needing to mask up when entering, but not when eating - it's hard not to cringe. These rules, now mercilessly mocked across the internet, seem almost too ludicrous to believe in hindsight.

With a staggering 11 million Brits planning an overnight holiday trip within the UK for this Bank Holiday, the estimated £3.1 billion injection into the economy is a much-needed lifeline for many businesses.

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

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Here in Bournemouth, we have witnessed firsthand the benefits of tourism and the staycation trend.

01202 552333 FAX: 01202 552666

www.CLHNews.co.uk @CLHNews

Over the past few weeks, the beach, town, and beautiful Victorian gardens have been buzzing with activity. While these may be short stays, they have brought a vibrancy back to the town that has been sorely missed over the past couple of years.

I'm not too sure if we can attribute this to the protests about tourism, which are sadly growing in Europe. I did read this week that the head of tourism in the Canary Islands begged British holidaymakers not to cancel their holidays over anti-tourism protests by locals.

I can understand why! British holidaymakers have been calling hotels abroad to ask whether they will be safe during their stays amid the anti-tourist uproar.

Yet, here we are, emerging from the other side, and for the first time in over two years, we are seeing the number of pubs, restaurants, and hotels on the rise.

Their loss may just be our gain!

This growth is more than just a statistic; it’s a sign of renewed confidence in a sector that has been on the brink.

So, while challenges remain, let’s take a moment to acknowledge and celebrate the positive steps forward.

Yes, as our lead article rightly points out, we are not out of the woods yet. The number of insolvencies in the first half of 2024 is still concerning, and the road to full recovery remains fraught with challenges.

The return to growth in licensed on-trade premises is a sign that better days are ahead.

Confidence is returning, and with it, the vibrancy and energy that make our sector so vital to the UK economy. Here's to more openings, more visitors, and a brighter future for us all.

That said, we must take our victories where we find them, and five new outlets opening each day is a victory worth celebrating.

I can always be contacted at edit@catererlicensee.com

Adding to this wave of optimism is the news that the "old friend" of the industry, the Staycation, is set to give a massive boost to the sector this weekend.

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

CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

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

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Hospitality Venues Return to Growth Issue 227

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With Five New Licensed Outlets Opening Each Day

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demand from consumers to elevate their experiences when socialising out of home.”

Second-quarter growth was even across the different sectors of hospitality and extended to the independent segment, where numbers increased by 0.5% to end several years of sustained closures caused by severe cost and Covid-related pressures.

“The return to outlet growth reflects the stabilisation of the market and paints a more positive picture for businesses and investors alike, with this growth acting as a marker for the recovery of the industry. We expect to see this growth develop as confidence continues to rise in the second half of the year.”

UPWARD TREND The upward trend is in line with other positive indicators from 2024, including solid growth in sales as measured by CGA by NIQ’s Trackers, plus an easing of inflation and household bills. However, longer-term comparisons are weaker, with outlet numbers down by 1% or 969 from June 2023. Britain’s total sites are still 13.8% below the pre-Covid figure of March 2020.

“NOT OUT OF THE WOODS” While this uplift suggests a possible recovery in the sector, the total number of outlets is still 1% lower over the past year, following nearly 1,000 net closures.

The number of hospitality businesses entering insolvency rose in the first half of 2024 during a difficult period for the industry.

Karl Chessell, CGA by NIQ’s director hospitality operators and food, EMEA, said: “These numbers are a welcome sign of the confidence of business leaders and investors in hospitality. While it’s too early to be sure that hospitality’s downward trend in outlets has bottomed out, alongside solid sales growth over the first half of 2024 these figures indicate the brightest outlook for the sector for some time.”

Some 1,801 accommodation and food service companies, including hotels, restaurants and pubs, closed in the six months to June 2024, up from 1,776 in the same period last year, according to government data.

Offering little hope that the situation may be improving, the number of hospitality insolvencies increased by 13% to 322 between May and June this year.

“Cost pressures mean thousands of businesses remain fragile and millions of consumers’ discretionary spending continues to be tight, and hospitality may never fully return to its pre-Covid size in outlet terms— but it’s clear that it is now back on a much surer path.”

RATE RELIEF

RETURN TO GROWTH After a rapid expansion of managed chain restaurants in the 2000s and 2010s, there were 6,696 casual dining sites at March 2020—but Covid-19 and high inflation then saw the segment slashed by 24.1% to 5,082 sites by June 2023—a total of 1,611 net closures or just over one per day. The figure has risen by 1.7% in the last 12 months, with an average of three net new sites a week in the first six months of 2024.

Graeme Smith, managing director at AlixPartners, added: “It is pleasing to see that with the easing of pressure around labour shortages, food and drink inflation and high energy prices, the Hospitality Market Monitor’s latest figures show the industry has responded with a return to outlet growth across the sector in the second quarter of this year.”

“It’s especially encouraging to see such significant growth in the themed bar segment – a segment that includes both competitive socialising venues and bars with a particular theme – with a growth rate of 28.9% over the last 12 months. This has been driven by the continued popularity of experiential leisure and the

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The Buchler Phillips Hospitality Index of insolvencies, which has tracked monthly figures since January 2014, rose from 204.3 in May to 231.6 in June. It peaked in August 2023 at 273.4 with a spike in the sector’s business closures.

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Jo Milner, Managing Director of the leading turnaround and restructuring firm, said: “We’ve come a long way from last year’s tough summer when the hospitality sector was feeling the worst effects of higher energy prices and the cost of living crisis, but we’re not out of the woods yet: inflation is struggling to stay down after its fall this year and wage costs remain high.”

Hotel demand in major UK cities was lifted to a certain degree in June by Taylor Swift’s earlier concert dates on these shores. However, a soggy start to the summer is expected to have dampened the boost for the industry overall from sporting events such the Euros, which will appear in figures for July, released next month.

Hospitality operators are hoping that a more development-friendly approach to planning under the new government will help in the longer term, offsetting the potential for higher minimum wages to squeeze margins further. For now, hopes are pinned on October’s Autumn Budget to provide some relief on business rates or VAT.

How Will the New Tipping Act Balance Employee Rights and Employer Benefits?

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Issue 227

October will see the implementation of the long-awaited new tipping legislation, designed to promote fairness and transparency in workplace tipping practices. As a result, more and more businesses are starting to consider the benefits of implementing a tronc scheme as part of their strategy for managing tips.

Commenting on some of the common challenges faced by hospitality workers, Mark says, “We have seen instances where there is a complete lack of transparency regarding the tipping policy and practice in place, with workers having no understanding of how tips are dealt with. We have also seen tips used to subsidise employers cashflow positions and employers negotiating with employees to vary their salaried contracts in return for a share of tips.”

Mark Taylor, Partner and Head of Buzzacott’s Troncmaster Services team and ex-HMRC comments.

Speaking about what hospitality businesses can do in advance of October, Mark says, “Organisations must now have a tipping policy in place by law, so it is important to ensure it is fit for purpose and conforms with both the Tipping Act and the underlying Code of Practice. Tips can still be distributed through a tronc scheme, thus ensuring they secure NIC exemption, and by using an external independent tronc operator, such as Buzzacott, provided it is fair to do so, allows an employer to meet the new legislative requirements.”

“From 1st October, all organisations must establish a clear tipping policy that is readily accessible to all workers. It must outline the company’s stance on tips, how they are collected, and how they are then shared with workers. Tips will no longer be the legal property of the employer and will legally belong to workers. The employer will essentially be a collection agent on behalf of their staff.”

“Employers will have to comply with several new rules – one of which is that they can’t hold onto tips, they must be passed on by the end of the following month. The total amount of tips received from customers must be passed on to workers, so no charges such as debit/credit card processing fees can be deducted by the employer.”

Regarding the new rights of employees, Mark says, “Under the new legislation, workers will have the legal right to raise their concerns if they believe that their employer’s handling of tips is not fair or transparent.

Choosing Buzzacott as an external troncmaster with up-to-date knowledge of all the requirements of the Tipping Act and will ensure your business stays compliant. Additionally, our experience and understanding of operating tronc schemes without employer interference or influence allows us to fully meet HMRC's criteria in securing NIC exemption, meaning workers take home more of their hard-earned tips".

“Many employers are failing to take advantage of the NIC exemption status a tronc scheme brings, and are potentially missing out on huge savings. Without a tronc scheme, hospitality businesses might be unnecessarily increasing their HMRC exposure, which could otherwise be alleviated through proper management of tips.”

Calls For The Appointment Of Allergy Tsar Mount After Costa Drink Death

The government is facing fresh calls to appoint an “Allergy Tsar” following a recent fatality when a 13-yearold girl died of a severe allergic reaction just hours after taking one sip of a Costa Coffee hot chocolate.

Hannah Jacobs suffered a severe dairy allergy and had an immediate reaction while out with her mother in Barking, east London, in February 2023 after drinking the beverage, which should have been made with soya milk.

An inquest found that there was a “failure to follow processes”, and a “failure of communication” which led to Hannahs death.

The court heard written evidence from Costa employees, one of whom said they had failed the quiz 20 times before passing.

Another said their husband had accompanied them to work on their first day to help translate for them, and that they used Google Translate to help them when reading English.

In a statement issued by the Natasha Allergy Research Foundation, Hannah’s parents called for the government to bring in an “allergy tsar”.

Following the inquest, Hannah’s mother, Abimbola Duyile, paid tribute to her daughter who had “everything to live for”.

A member of Ms Duyile’s legal team read a statement outside East London coroner’s court on her behalf,

saying: “Having heard all the evidence over the last week, it is clear to me that although the food service industry and medical professionals are required to have allergy training, the training is really not taken seriously enough.

“Better awareness is really needed in these industries and across society of the symptoms of anaphylaxis.

Allowing people who serve food and drinks to retake an allergy training test 20 times is not acceptable.”

Nadim and Tanya Ednan-Laperouse, whose 15-year-old daughter died aged 15 in 2016 after an allergic reaction to a Pret A Manger baguette bought at Heathrow airport, said says they were told by the Government that they were ‘too busy at the moment’ to appoint an allergy tsar, The Ednan-Laperouses said: “It has been heartbreaking to hear over the course of the last few days the catalogue of errors and missed opportunities which resulted in the death of schoolgirl Hannah Jacobs from a food allergy.

“This is yet another death from food allergy that should never have happened.”

They have joined with Hannah’s mother Abi to call for the government to appoint an Allergy Tsar to act as a “national champion” for the one in three people who live with food allergies.

According to research by the Food Standards Agency (FSA) around 6% of adults in the UK, equivalent to 2.4m people are estimated to have a food allergy. Since 2012, there has been a 615% increase in hospital admissions for anaphylaxis, a potentially life-threatening allergic reaction.

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Treasury Loses £298 Million in a Year from Spirit Tax Hike Issue 227

New figures from HM Revenue and Customs have shown the Treasury has lost nearly £300 million in tax revenue from Scotch Whisky and other spirits since Jeremy Hunt’s record-breaking tax hike last August.

Figures for 1 August 2023 to 31 July 2024 show excise duty from spirits generated £3.951 billion for the public finances – compared to £4.249 billion in the same period the previous year – a loss of £298 million or £800,000 a day.

Jeremy Hunt increased excise duty by 10.1 percent from 1 August 2023 – the biggest such tax hike in more than four decades. The UK has the highest level of excise duty on Scotch of the G7 countries and the fourth highest in Europe – double that of France and quadruple the excise duty of the United States.

The Scotch Whisky Association has urged Rachel Reeves to reverse the economic damage caused by her predecessor in the Budget on 30 October. Nearly 70 percent of the cost of a bottle of Scotch in the UK is currently claimed in tax.

Scotch Whisky generated £7.1 billion a year for the economy and is the UK’s number one food and drink

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export.

The Office for National Statistics concluded that Jeremy Hunt’s duty increase resulted in the largest contribution to inflation by alcohol on record. Analysis on behalf of the Scotch Whisky Association has found that the tax rise made a 0.35 percent contribution to inflation – resulting in £2.3 billion in extra government interest payments on public borrowing.

Mark Kent, Chief Executive of the Scotch Whisky Association said:“The Treasury has now lost more than a quarter of a billion pounds because of the previous Chancellor’s decision to increase tax on Scotch Whisky and other spirits. It has been a calamitous decision, which has cost the Treasury money that could have been used for public services. It has stoked inflation, and it has hurt business, hospitality and households.

“We urge the Chancellor to use the Budget to reverse the economic damage caused by her predecessor and deliver on the Prime Minister’s commitment to back Scotch Whisky distillers to the hilt, and in turn boost growth in Scotland.”

SLTA Highlights Downside Of Edinburgh’s Tourist Tax The SLTA (Scottish Licensed Trade Association) has expressed concern that the 5% visitor levy proposed by the City of Edinburgh Council will do nothing to support accommodation providers.

Colin Wilkinson, managing director at the SLTA, warned that the levy imposed, which will also attract 20% VAT, will be on top of the 20% VAT that visitors already have to pay when booking accommodation in Scotland. “The comparison that many European countries have some kind of visitor levy is often used,” he said. “However, our European neighbours do not charge 20% VAT on accommodation – so here it is effectively a ‘tax on a tax on a tax’.

The Visitor Levy (Scotland) Bill was backed by MSPs earlier this year, giving councils a new power to introduce a visitor levy that would raise funding for local visitor facilities and services. Edinburgh will be the first to launch a city-wide levy.

towards affordable housing? That seems unfair.

“It’s important to remember that it is not just accommodation providers that benefit from tourism – many other sectors also benefit – but it is the hard-pressed accommodation sector that is being targeted with administering this tax, another cost to business.

“We are also hearing that some local councillors in other areas are suggesting imposing a visitor levy of up to 12.5% which is hugely concerning. Government ministers can intervene if excessive visitor levies are imposed, but what will exactly trigger that intervention?

“These levies must be set at a reasonable level at a time when businesses are under inflationary and other pressures including the ongoing cost-of-living crisis.”

But Mr Wilkinson pointed out that many business operators in the tourism sector are concerned that the income from the levy may not be used for its intended purposes and how is the sector going to ensure this “extra” income will not just be swallowed up into the council’s budget to replace any future cuts.

Mr Wilkinson added: “Even with a consultation process and the formation of local forums to decide on the level of a visitor levy, if one is to be introduced will businesses’ concerns be truly taken into consideration?

He said: “We have no issue with money from the scheme being used to reinvest in the city’s infrastructure and sustainable tourism – but why should accommodation provider businesses be asked to contribute funds

“When budgeting a holiday any additional charges for visitor accommodation could well mean less spend in other business sectors.”

The New Generation of Travelers, How Hotels Can Become More Appealing to the Younger Generation 6

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Issue 227

By Branigan Mulcahy, Co-Founder and COO of Virdee (www.virdee.io) Technology has become an everyday part of our lives. Simple daily tasks such as ordering a meal to more extensive tasks that require several steps to completion- they are all now within a few taps of our fingertips on our smartphone. Every industry has seen an increase in use of technology to streamline processes and better utilize resources. The hotel industry is adapting and adopting these technological advances and those properties that embrace the evolution of technology are experiencing higher occupancy rates, increased customer loyalty, and customer satisfaction. More specifically, hotels that do not evolve to meet the needs of the current hotel consumer are at risk of succumbing to the competition. The new generation of travelers relies heavily on technology to plan and execute their trips and they are expecting hotels to embrace technology as well. Here are some ways to that a property can utilize technology to attract more guests and keep those guests coming back:

ACCESSIBLE WI-FI

both guests and staff. In automating routine tasks, hotels can operate more efficiently and provide elevated guest experiences and customer utility. For example, the Hyatt Union Square in New York offers three different options to check in: at the front desk, using a check-in kiosk, or via an iPad with staff. This approach allows the customer to select which option best suits them and ultimately increases customer satisfaction.

PERSONALIZED EXPERIENCE Technology allows hotels to provide personalized experiences by analyzing customer data regarding room selections and amenities. Artificial intelligence (AI) assists hotels in analyzing customer behavior in real time to deliver specific recommendations derived from the customer’s spending habits.

COMMUNICATION Chatbots and virtual assistants have emerged as another convenient way to uplevel the 24/7 customer service while reducing costs by reducing in-room service time. Hotels can contact their guests via SMS, social media, and in-app messaging. This feature creates ease of communication between parties leading to more memorable and seamless experiences.

HEALTH AND SAFETY Post-pandemic has seen health and safety measures be a welcome addition to the hotel experience.

Contactless check-in and sanitizing stations can help guests feel at ease. In addition, technologies such as biometric security, IoT-controlled smart locks, and safety surveillance systems contribute to providing a safe and comfortable guest experience.

COMMUNAL AREAS WITH TECH

A key tactic that hotels can offer is free Wi-Fi throughout the entire venue. Surprisingly, some venues still charge for Wi-Fi in guest rooms while Wi-Fi access is free throughout other areas of the hotel such as the lobby, poolside, and when enjoying a meal at the hotel’s restaurant. With 75% of traveling Millennials publishing social media content at least once a day, providing full Wi-Fi access throughout the entire hotel can enable more social media exposure and brand awareness for hotels that utilize this tactic. And it is just a nice thing to do for the guests while they stay at a property.

Today, some properties are investing in these common areas to provide cozy, stripped-back lobbies that offer plug-ins for personal devices, fast Wi-Fi, even something called “The Guestbook”, allowing guests to post images to Instagram in real-time.

COMPATIBLE TECHNOLOGY

ADAPT AND ADOPT

Hotels can also capitalize on compatible technology like Smart TVs as most people carry their own technological devices with them, and they expect to be able to sign onto their Netflix account or something similar during their stay. Offering Bluetooth wireless sound systems is also a great idea for hotels to capitalize on allowing guests to stream their playlists during their stay and enhance their experience.

To ensure customer satisfaction, hotels must adapt and adopt emerging technologies to provide the highest customer experience and ensure that those customers return. In the past, guests relied on their favorite coffee shops and restaurants to escape from their hotel rooms and ensure that all their needs were met. But now, guests expect a more personalized experience; everything they need in one venue. They want their room and hotel property to be a place that they don’t need to leave. They want easier access to the things that make their stay relaxed and memorable. By making some small investments and changes at the property, which includes incorporating higher levels of technology, guests can enjoy a seamless customer experience, leading to positive reviews, new customers, as well as repeat customers.

INCREASED EFFICIENCY Incorporating smartphone applications that provide room service and check-in/out options clearly boost the customer experience. Automated services such as check-in/out kiosks and vending machines save time for

On the other hand, there are people who find the experience of being in a common area that allows them to relax, socialize, and work with other people nearby, enjoyable. Offering robust Wi-Fi and charging stations for devices is an expectation for these areas.

Shepherd Neame Launches New ‘Little Tom’ Pizza Wagon Pub company Shepherd Neame has unveiled its first pizza wagon, offering handmade sourdough pizzas to eat in or take away at its pubs.

The wagon, titled Little Tom due to its eye-catching tomato-red colour, has been adapted to incorporate a bespoke pizza oven along with fridges for the ingredients, and two hatches for the team to serve customers.

In keeping with Shepherd Neame’s long beer heritage as Britain’s oldest brewer, it is decorated with hops, and the inscription ‘Master Bakers’ instead of Master Brewers.

Shepherd Neame’s Head of Food Sang Nguyen said: “Pizza is always a popular choice with our customers, and now the Little Tom pizza wagon can allow us to offer fresh, handmade pizzas at any of our pubs and hotels.”

“Our teams have been trained in making the perfect sourdough for the base, and we are using the finest ingredients, locally sourced wherever possible for the toppings. We have seen a great reaction to the wagon, which is a real talking point wherever it goes.”

Hive Pubs Receives Sustainability Champion Status From BII Hive Pubs, the pub franchise concept from Greene King Pub Partners, has received Sustainability Champion status from the British Institute of Innkeeping (BII).

Greene King Pub Partner’s first franchise concept, Hive Pubs was launched in 2021 and has grown to 51 pubs in under three years.

In order to achieve Sustainability Champion status, pubs and brands need to be able to evidence active commitments to projects within energy reduction, waste reduction and sustainable procurement.

As a franchise pub model, all Hive Pubs franchisees benefit from Greene King’s support and expertise to run more sustainable pub businesses. As such, each new Hive Pub when opened has LED Lighting, Timers and Fridge Manager installed as standard to reduce energy usage and carbon emissions.

Likewise, all Hive Pubs benefit from being part of Greene King’s wider electricity contract, which balances electricity usage with equivalent amounts generated renewably.

This means that when a franchisee gets the keys to their pub, they have a strong foundation for operating their pub in a sustainable way.

Franchisees can then build on this foundation with additional support from Greene King Pub Partners by working with their Business Development Manager and the wider Greene King team.

To help franchisees identify areas where they can take further action to make their Hive pub business more sustainable, Greene King Pub Partners also provides all Hive Pub franchisees with access to the Zero Carbon

Forum’s carbon calculator, which enables them to measure and evaluate their emissions.

A Hive Pubs franchise agreement offers licensees a ready-to-trade pub within a proven branded concept for just £5,000 ingoing cost.

Franchisees can expect a minimum guaranteed income of £20,000 and they also get a percentage of food and drink sales. On top of this, they get a share of the profits in their pub and can earn a bonus as well.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “We’re very pleased to see Hive Pubs receive Sustainability Champion status from the BII. This achievement would not be possible without our exceptional franchisees who play such an important role in the communities they serve.

“Our franchise offer is proving very popular with those who want to step up from management to run their own pub business. By helping our franchisees run pubs more sustainably at the heart of their communities, we’re enabling them to run a better pub business.”

Steve Alton, Chief Executive of the British Institute of Innkeeping, said: “When we launched our Sustainability Champion Awards in 2023, we wanted to showcase the brilliant ways in which pubs are adapting their businesses to ensure they are sustainable for the future.

“Customers and teams in pubs across the UK are placing more and more importance on businesses that care about local communities and the environmental impacts they have, so I am delighted that we can recognise all 51 Hive Pubs as Sustainability Champions for the fantastic measures they have put in place.”

Weather Cools Hospitality Groups Performance Whilst Pubs Win The Euros Issue 227

It was a slightly more negative picture for other segments as consumers shifted their spend towards pubs. Restaurant performance saw steep declines, dropping from +4.7% in June, to –2.1%. Bars had another negative month, down by -6.0%. The on-the-go segment saw like-for-like growth of +1.5%.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “With most positive growth being seen in the pub sector in July, this had a knock-on effect to other hospitality venues as they saw

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like-for-like drops in performance. For hospitality as a whole, this isn’t necessarily a negative thing. The uplifts seen based on key events within the month show that whilst the cost-of-living pressures are still ongoing, consumers are still making those all-important visits to hospitality venues. As we move into the back end of Summer, with warmer weather, and an upcoming Bank Holiday at the end of the month – we hope to see growth spread more equally across key segments.”

Britain’s top hospitality groups achieved year-on-year growth of 1.5% in July 2024, down from June’s rate of 2.9%, the latest CGA RSM Hospitality Business Tracker reveals.

As July started with the peak of the 2024 Euro’s, including the quarter, semi-final and final games, Britain’s Pubs enjoyed a more positive outcome from the tournament than the England team, experiencing like-for-like growth of 4.9%. The best performing segment in July, and the heart of England’s Euro’s support, Pubs within the M25 performed especially well with 9.9% like-for-like growth.

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“Much like the Euro 2024 final, there were winners and losers in July’s results. While pubs reaped the benefits of a sports-fuelled July, restaurants and bars saw negative like-for-like sales, with some operators even closing early due to cancelled bookings and reduced demand. With disposable incomes still recovering from the cost-of-living crisis, these results do demonstrate that there is only so much set aside for leisure spending, underscoring the intense competition for customers across different segments of the market. Well run businesses with differentiated offerings and flawless experiences will continue to do well as real wages rise and confidence returns in the second half of the year.”

Wellingborough Pub Reopens Following £250,000 Investment The Cannon on Cannon Street, Wellingborough re-opened on Friday 16th August following a major investment of over £250,000.

coming to see what the pub has to offer! The refurbishment looks amazing and I couldn’t be happier.

The pub is part of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation with a brand-new bar area – complete with a dedicated games area featuring both a pool table and a darts board. The pub has also boasts new furniture, floorings, fixtures and fittings throughout that give it a modernised look and feel to appeal to all visitors.

“We received an incredibly positive response from the local community, and we can’t wait to see them all again soon.”

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at The Cannon looks brilliant – you can see the hard work put in by the whole team to ensure the pub’s success.

For opening weekend, customers enjoyed live entertainment in the form of a DJ set from local artist, Gary Horne on Friday, followed by a day packed full of live music on Sunday 18th August.

On behalf of the Proper Pubs team, we would like to wish our community hero, Charley, the very best in making The Cannon a fantastic hub of the community and one of which the whole area can be proud.”

Operator of The Cannon, Charley West said: “We had a fantastic night on Friday. It was great to see all our customers, old and new,

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Issue 227

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11 Million Brits Planning A “Staycation This August Bank Holiday, Bringing £3.1bn Boost VisitEngland’s August Bank Holiday Trip Tracker survey, published earlier this week, shows that 11 million Brits are definitely planning an overnight holiday trip in the UK this Bank Holiday weekend, bringing an estimated £3.1 billion boost to the economy.

The figures show an increase of 1.3 million on last year’s results when 9.7 million Brits planned to take an overnight holiday trip in the UK during the August Bank Holiday weekend.

VisitEngland Chief Executive Patricia Yates said: “It is great to see so many of us are planning a domestic break this long weekend and will be out experiencing the outstanding destinations here on our doorstep.

From contemporary culture in our vibrant cities to our stunning countryside, coastlines and seaside destinations, there really is something for everyone and for all budgets.

“We know how important Bank Holidays are in bringing an economic boost with the money generated going into local economies and supporting jobs. Businesses will be looking to the long weekend for a critical late

summer lift after what has been a very mixed summer for many destinations with cost-of-living concerns and the weather having an impact. This highlights the ongoing challenges for industry and the importance of extending the tourism season into autumn and beyond.”

The survey also showed that a further 7.7 million people were undecided about whether to take an overnight holiday trip in England during the Bank Holiday weekend. The top reasons are ‘waiting to see what the weather is like’, ‘waiting for deals or special offers’ and ‘waiting to see if I can afford it’.

For those not planning an overnight holiday trip in England during the Bank Holiday weekend, the top reason is ‘I cannot afford it.’ The findings reflect the latest monthly wave of VisitEngland’s wider domestic consumer sentiment towards travel which showed that the top perceived barriers to taking overnight UK trips in the next six months were the ‘rising cost of living’ followed by ‘UK weather’ and

Collaboration Leads to Guest Success A collaboration between a Cumbrian hotel and an award-winning natural skincare business has seen explosive sales due to guests’ demand for their bespoke Petrichor toiletries.

Petrichor is the name of the earthy scent produced when rain first falls on dry soil.

Derived from the ancient Greek Pétra (rock) and ikh r (ethereal fluid), this became the name for the brand.

In line with Sedbergh Soap Company’s ethos, Dorthe Pratt, the founder of the business, set about incorporating natural and organic ingredients infused with essential oils, grasses and herbs to created Petrichor to the hotel owners’ brief.

James and Nina of The Black Bull: “Petrichor is the essence of a very successful collaboration between two independent businesses. The bespoke artisan-crafted fragrance, inspired by our surroundings, Nina’s rich Japanese heritage is the embodiment of our ethos. We are thrilled how well it has been received by our guests”

Dorthe added: “when I set out to compose Petrichor, I knew it would be a challenge. The smell appears rarely here in the Yorkshire Dales as there needs to be a warm dry spell first, and once it starts raining the scent is gone, so my reference point was rather elusive” “James and Nina are ideal collaborators: ambitious, visionary, and open-minded.

They placed a lot of confidence and trust in me to bring it all together and when it happened, it was a real celebratory moment for us all. Scents are emotive, so when I am told I have hit the brief and brought someone’s vision to life, there’s no feeling like it. It becomes about more than doing business together and creating something new – it gives me a strong sense of purpose and fulfilment.“ Sedbergh Soap Company’s clients include several Michelin starred restaurants and Rélais & Châteaux hotels.

See the advert on page 9 for details or visit www.sedbergh-soap.co.uk

Hospitality Skills To Build The Perfect Resume 10

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Claudia Unger is an executive coach who supports hospitality leaders to transform their careers and has also lectured at numerous institutions, including Glion Institute of Higher Education.

We all know the importance of the resume in terms of ‘selling’ ourselves to prospective employers.

A good resume lets a recruiter see we have the skills and experience they are searching for, to carry us through the first filter and into the all-important interview stage.

TEAM PLAYER MENTALITY

That said, few if any of us can expect to cover all the requirements of a job description, whether in hospitality or any other field. And the gap tends to grow bigger the higher up the leadership ladder we are aiming.

SHOWCASING YOUR SKILLS

I sometimes encounter people who simply don’t apply in these situations, because they feel they fall too far short of what is wanted. But, with the sheer weight of required skills and experience we often see with job advertisements today, the truth is that few if any of us could hope to tick all the boxes.

By the same token, if we could fulfil everything in the job description then the likelihood is that we would be bored within three months, because the role is not challenging enough and there is no room to grow.

So, when thinking of hospitality skills for your resume, rather than taking the job description as a checklist to fill out, we should consider it as an opportunity to grow ourselves. In this way, when we apply we can be clear on what we don’t have and explain how we relish the challenge of developing these skills as part of our professional growth.

IDENTIFYING REQUIRED SKILLS IN HOSPITALITY Let’s discuss some of the key skills for any successful hospitality resume. These can be broadly split into ‘hard’ and ‘soft’ skills – the former very role-dependent, and the latter more common to anyone looking to succeed in the industry.

Here I will focus on the soft skills, as these are where you can really differentiate yourself from other applicants; plus they are also more crucial for managerial positions. The first of these I will talk about is teamworking. This is incredibly important in a fast-paced, multi-faceted environment like a hotel, where all areas (front office, concierge, housekeeping, F&B, etc) must work in complete harmony to deliver a seamless guest experience.

A team player mentality is absolutely crucial in the hospitality industry. Teamwork is about great communication and an ability to put the needs of the team above your own. Be ready for collaboration within your team and with other areas of the business. The more harmonious the environment, the better the organisation will perform.

Before I give some advice on crafting your resume, let’s just recap on why this is so important.

First and foremost, while the hospitality industry continues to grow, it is highly competitive for the plum roles.

In your resume you are showcasing your skills with the intention of matching these to the job position. You are also showcasing your experience and accomplishments, in the hope that these will catch the eye of the recruiter and chime with them in some way. In this regard, it is especially useful that your accomplishments relate to the required skills – a tip here is to mimic to the phrasing from the actual job description to ensure this point hits home.

What I am also seeing is a higher level of honesty, of putting yourself out there a little and showing a little vulnerability alongside showcasing your strengths. But be careful in this regard, as it can leave you open to being taken advantage of.

Another important aspect for an employer is that your personal values align with theirs. So do your research and discover more about the organisation and its philosophy. You cannot fake alignment with it, and nor should you, since this is the recipe for a short and unhappy stay.

BUILDING YOUR RESUME The resume has a simple role: to make you stand out from the crowd and earn an interview. It is about making you appear interesting enough, valuable enough, to be called in for an interview. Then it becomes dependent on that personal interaction, where getting the job or not comes down to the human-to-human chemistry on the day. After all, people buy people.

Another point to note is that there is no perfect recipe for a resume; nor should you ever rely on a single version to cover all eventualities. Take the time to tailor your resume to every role, and every company, you are aiming for.

For me, a resume should not be more than two pages in length, even if you have significant professional experience. The first page should always begin with your personal statement, summing up who you are, why this role is interesting to you, and what you can bring to the company.

As a young hospitality professional, your resume should demonstrate that you have worked successfully in a team, understood your role and position in the team hierarchy, maintained strong interpersonal relationships, given and taken orders, learned to delegate, and so on.

Then I suggest taking three specific work experiences (or if you are a young professional, turn back to academic experiences) and write a short paragraph about each, spotlighting what you learned through the experience and how this matches up to the role on offer as well as your own ambitions for professional growth.

Another vital soft skill is empathy – and this is especially relevant in a ‘people’ business like hospitality. You have to be outgoing and approachable in this business. And you must possess empathy for your clients or guests, seeing their satisfaction as your number one priority.

That's it for the first page. For the second page you can get more into list mode, with details of your professional and academic experience – naturally, the older you get the shorter the paragraphs become, as there is more to fit in!

I began my professional life as a flight attendant for the German airline Lufthansa, and we always followed the maxim that ‘the client is king’. The ability to ask a guest “what can I do for you?”, and to mean it is very powerful. That desire to learn what the guest wants, and to create a memorable experience for them, is so important for career advancement in hospitality.

As mentioned, tailoring a resume to each position is essential in my view. It should also be smartly presented and eye-catching. Thankfully, there are design packages such as Canva which can help you in this regard. I would also recommend creating a spreadsheet or document where you can store bespoke paragraphs suited to different roles and employers.

In summary, these are what I regard as the key skills to succeed in hospitality:

INTERPERSONAL SKILLS As a customer-facing business, the hospitality sector simply demands these skills, since they are the key to building trustful relationships with guests as well as fellow team members. If you are an approachable type with effective communication skills, you will have a huge head start in forging a successful business career.

CUSTOMER SERVICE SKILLS Customer satisfaction is your raison d’etre in hospitality. Clear communication is crucial, as without it you cannot know what a customer wants. Also, throughout the hospitality business, but especially in the luxury segment, strong attention to detail is paramount. Customers will invariably put your problem-solving skills to the test.

COMMUNICATION SKILLS Hospitality is the most global of industries, so proficiency in languages can be an asset. But above all you need to be good at active listening during your guest interactions, as well as those with colleagues. You only get once chance to respond to a guest request correctly, and failure to do so could lead to the disaster of a bad review.

Another important point is to ensure that your resume and LinkedIn profile are closely aligned. In fact, I advise my clients to include a link to their LinkedIn profile in their resume. It allows the recruiter to see more detail about your experience and also the company you keep, via your connections. Maybe there will be some mutual connections? This often helps to break the ice.

The final question to consider – especially with the cover letter – surrounds ‘generative AI or no generative AI?’ This is a new technology but already we cannot escape its impact. I have experimented with ChatGPT myself, because I think it is fascinating. I tend to write something first, then feed it into ChatGPT and ask for it to be made clearer or more friendly in tone. It is quite remarkable what comes back, but I can still be confident that the underlying sentiments are mine.

At the other end of the scale, it is perfectly possible to ask a generative AI to “write an application for front office manager” and it will draft the application with no further information needed. That is obviously quite tempting, but it is also dangerous, because it cannot be aligned to the specifics of the particular role. Indeed, most recruiters will be able to spot an AI-generated text unless you add the human touch to it.

In conclusion, If you like people, and you like travel, and especially if you like making others happy, then the hospitality industry is for you. I hope with this article I have given you a few useful pointers towards landing that dream role.

Women in Beer Unveils its Biggest Festival Women in Beer, the Scottish women-who-beer community, has launched its largest festival yet, with five days of events in Edinburgh running from 23-27 October.

Women in Beer exists to challenge that statistic, providing support and opportunities for women to meet and discuss the industry and enjoy good beer together.”

Launched in 2019, the festival has learning opportunities, networking and community sessions plus tap takeovers showcasing the women who work in the beer industry.

People will be able to participate in the festival across Edinburgh, as Women in Beer partners with pubs and bars in the city to showcase a selection of the best beers owned or brewed by women with a series of tap takeovers. The popular Women in Beer Big Meetup will return to the Stockbridge Tap on 26 October to launch the festival’s collaboration beers, brewed by Cold Town (Edinburgh); Holy Goat Brewing (Dundee); Jump Ship Brewing (Midlothian); and Round Corner Brewing (Melton Mowbray).

The festival will launch on the Wednesday with a welcome party at Cold Town House in Edinburgh, before two days of training and conference events at the Port of Leith Distillery in Edinburgh’s historic whisky district.

Founder Amélie Tassin said: “We’re excited to announce the third edition of the Women in Beer Festival. I started Women in Beer as a way of celebrating women who enjoy good beer and good company, and to support women working in the brewing industry with a community and training opportunities.

“An industry survey in 2023 found that only 30 per cent of the brewing industry identified as women.

Tassin added: “It’s important for us to make sure we can raise awareness with as many people as possible and not only the ones who would buy a beer festival ticket. Teaming up with pubs and bars around Edinburgh allows us to reach people who might have not known that women can also be behind their favourite drinks. Brewing collaboration beers is also a way for us to show we exist and for our members to experience a real brew day.”

Riots “Incredibly Damaging” For On-Trade But Outlet Numbers Show Overall Growth Issue 227

Research reveals that sales in city centre pubs fell by a massive 10.2% following the appalling rioting in the aftermath of the shocking tragedy in Southport at the end of July.

A snapshot of key data reveals that city centre volumes were down -10.2% and opening hours were cut by -5.5% as operators felt the need to close earlier and drinkers stayed away. Prior to this, both London and suburban areas were starting to see volume growth in July with London +7.4% and suburbia up +4.3%.

Some green shoots with outlet numbers at long last starting to show some signs of growth, albeit small, up 0.1% in the 4 weeks of July and up 0.3% on the previous month, and the Moving Annual Total (MAT) figures also starting to see green shoots as the number falls from -1.4% to -1.2% in the latest month.

The Oxford Partnership said: “What we are seeing is the cost of living pressures on business owners as the opening hours decline -4.1% this month.”

Whilst consumer dwell time was up marginally by 1.4%, it didn’t quite match the encouraging year to date

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rise of 3.1%. Outlet occupancy (‘busyness’) continued to grow – up 1.1% across the 4 weeks of July but it didn’t get quite to the growth level of 3% in June, undoubtedly partly due to the schools breaking up and people holidaying abroad for guaranteed sunshine.

Pubs, bars and clubs saw strong year-on-year growth in July of +4.9%, a credible 4.4% up on June’s performance. This was, the Oxford Partnership said: “massively driven by England’s Road to the Final of Euro 2024, which despite having a disappointing end for home nation fans, still provided an outstanding uplift for the UK On Trade.” “ Yet again, however, it was a difficult month for restaurants, which declined -18% year-on-year, a further 6.5% decline since June. This is not hugely surprising, in a month where the first half was dominated by sports.”

“We see the ongoing decline in Draught Beer & Cider volumes starting to improve, down a tiny -0.2% year to Date (YTD) due to the strong footie turn out. World Lager +20.9% and Stout +12.1% remain the star performers whilst Core Lager saw a real improvement from June up 4.2%, no doubt fuelled by people staying longer to watch the games and drinking more affordable, lower ABV beers.”

Grade II Listed Pub Re-Opens With Impressive New Bar Robinsons Brewery has announced the completion of a refurbishment at The Alexandra, a Grade II listed pub in Edgeley, ensuring it remains a cherished part of the community while enhancing the overall customer experience.

The Alexandra has undergone a refurbishment of the bar area and toilets, with a focus on preserving and celebrating its Victorian heritage. One of the most remarkable discoveries during the renovation was the uncovering of the original black and white Victorian tiled floor in the gents’ toilets. Hidden beneath modern tiles for decades, these authentic tiles have been expertly cleaned and repaired, adding a touch of historical charm.

In the bar area, the removal of a low false ceiling has revealed the original ceiling and coving, restoring the space to its former grandeur. The transformation has opened up the area, creating a more inviting and spacious environment. This architectural revival extends to the uncovering of an

original glazed screen that once separated the bar from the pub’s original ‘Off License.’ This historic feature will now serve as a striking backdrop to the new back bar.

The former ‘Off License’ space has been thoughtfully repurposed to house a new glass wash area and additional storage, ensuring that the Alexandra can efficiently cater to its busy days without compromising on its character.

“We’re excited for the community of Edgeley and beyond to experience the new-look Alexandra,” said Tony, Business Development Manager at Robinsons.

“This refurbishment is a fantastic thing for the local area, and we’re proud to have maintained the Alexandra’s character as a true community pub whilst keeping its historical charm. I’d also like to thank Steve, our Pub Partner, for his great ideas and support throughout the process. We can’t wait to welcome everyone in and see how much they enjoy the new space.”

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Nearly HALF of England’s SMEs Don’t Know That Simpler Recycling Will Impact Their Business, According to New Biffa Survey Nearly half (42%) of SMEs in England don’t know that upcoming Simpler Recycling legislation will impact their business, according to a new survey from waste management experts Biffa.

SMEs will face extra challenges from the scheme compared to corporate businesses – like finding space for new bins, separating all recycling into material type and training staff – compounded by the risk of a fine if not implemented. For many, it will be the first time doing so.

That said, 58% of English SMEs do believe Simpler Recycling will affect their business. When it comes to wider UK policies, affected SMEs anticipate Extended Producer Responsibility (53%), Digital Waste Tracking (52%) and the existing Plastic Packaging Tax (51%) having the greatest impact.

It comes as SMEs report sustainability being a greater business priority in 2024 compared to last year – the third highest (36%) following cost efficiency (45%) and revenue growth (39%). When Biffa issued a similar survey in 2023, sustainability was the lowest priority for small businesses.

What’s more, four in five (80%) see waste management and recycling as important to sustainability, with three in 10 (29%) saying the two are ‘very important’.

They prevalently measure and report on the reduction of general waste (67%) in their efforts to be more sustainable – a significant rise on 39% last year. SMEs are also vigilant on the recyclability of products and packaging they purchase or produce (60%). Perceptions from customers or employees also matter, as over half (56%) track this compared to just a fifth (22%) last year.

In fact, nine in 10 (91%) SMEs have a formal sustainability strategy either in place, planned or in progress. Four in five (82%) also say their business is focused on being part of Britain’s circular economy – compared to just half (52%) in 2023 – but, crucially, nearly all (98%) say that more support is needed for their business to be sustainable.

Financial incentives (42%) are the type of support SMEs need most in order to be sustainable. That’s understandable given that – as in 2023 – the cost (45%) of making changes is their biggest barrier to sustainability, followed by increased expenses of products and or services (38%). Monetary concerns are compounded by a lack of clarity on sustainability metrics (30%).

Two-fifths (42%) of SMEs seek advice on the best options available.

They also want to find new ways to be sustainable, desiring investment in innovation and technology (39%), product life cycle, and circular supply chain analysis (37%).

Commenting on the findings, Maxine Mayhew, Chief Operating Officer – Specialist Services and Collections, Biffa, said: “Being more sustainable is not always simple or cost-free, but more SME decision makers are prioritising sustainability than ever. Our research shows that small and medium sized businesses are capable and motivated to make positive change.

“This change and growing commitment to sustainability, through what have been incredibly tough trading conditions for many, has not been driven by government regulation alone. SMEs are not currently mandated to have a sustainability strategy; businesses have taken the initiative to drive change. They want to do their part in tackling climate change because it is important to them, their customers, and their colleagues.

“Our sector has a duty to help SMEs by providing clarity and guidance around waste legislation. We’re committed to supporting businesses through this period of policy change, so their waste management remains compliant and cost-effective.

“Working together – with the waste industry and across the supply chain – will be crucial for SMEs going forward to reduce waste and recycle more. As will stable legislation, which will give businesses confidence to invest further in sustainability.”

For more information on SME attitudes towards the circular economy, sustainability and recycling, visit: https://www.biffa.co.uk/biffa-insights/Biffa-SME-sustainability-survey-report or see the advert on page 6.

ICO Launches New Tool To Generate Privacy Notices For The Hospitality Sector The Information Commissioner’s Office (ICO) has launched a new, quick and easy-to-use tool to help small organisations and sole traders in the hospitality sector create a bespoke privacy notice and protect people’s information rights.

“Our new privacy notice generator does just that. It’s a quick and easy solution that provides organisations, with the support they need, so they can concentrate on what they’re good at, serving the needs of their customers and growing their organisation.”

Under data protection law, every organisation that holds people’s information needs to explain why it holds it and what it does with it. This is so their customers, suppliers, and staff know what will happen to it.

The tool offers two different types of privacy notice. One for customer and supplier information, which organisations can display on their website or external communications. And another for staff information, for inclusion in welcome packs, policy libraries or other internal channels accessible to staff and volunteers.

Organisations can provide this information through a privacy notice, which is displayed on its website or included in other communications, to ensure they’re compliant.

In just a few simple steps, the new privacy notice generator can create tailored privacy notices relevant to small organisations in all sectors of the economy.

For example, organisations in the hospitality sector often have people’s information. This can include names, contact and payment details, information from customer service surveys, CCTV footage, or even more sensitive details about medical conditions or allergies. By using the privacy notice generator, they can create an up-to-date privacy notice to let people know what they do with their information.

Faye Spencer, Head of Business Services at the ICO said: “We’re always looking for ways to make data protection compliance simple and stress-free for smaller organisations, who tend to have less time and fewer resources.

Tina McKenzie, Policy Chair, Federation of Small Businesses (FSB) added: “We’re very pleased to have supported the development of this tool, which will allow small businesses to generate tailored privacy notices in far less time and with far less hassle and cost than previously, or to check the robustness of their current notice.”

“Data protection is a vital component of consumer rights, reassuring customers that their personal information won’t be mistreated, and is something small firms are keen to get right. By reducing small businesses’ cost of compliance, and the associated stress, the ICO’s tool should be a big help.”

The ICO is also encouraging those organisations that already have a privacy notice to use the generator to check it’s up to date.

You can find the privacy notice generator on the ICO’s website for small organisations here: ico.org.uk/create-your-own-privacy-notice

Live Entertainment Can Enhance The Customer Experience, Motivate Staff and Maintain Good Customer Retention If you want to introduce live entertainment, or you’re looking to increase the bookings you currently have but are unsure how to utilise live entertainment in the best way, we have some top tips you can use in your venue to make the most of the easy booking processes and the incredible talent available. Why not try introducing the likes of a music quiz where you can test your customers music knowledge and present a special prize for the winning team!

You can take advantage of local talent by bringing in local bands and artists to perform within your venue. This also gives those artists the opportunity to showcase their talents. But why let the talented bunch have all the fun?

Karaoke has increased in popularity over the years as it gives your customers the chance to sing their favourite songs- whether they can sing or not!

But live entertainment can go further than bands or singers, you could even

consider hosting comedy shows by inviting local comedians to perform standup routines and get your customers giggling.

When you purchase a license with TheMusicLicence, you are directly supporting the artists, composers, and producers who dedicate their time and creativity to crafting the music we know and love. The royalties the artists receive from having their music played allows us to continue supporting the music industry.

If you require a music licence, or want to increase your current usage, head to our website or call us on 0800 015 5937 (8am to 6pm Monday to Thursday and 8am to 3pm Friday). www.pplprs.co.uk/get-themusiclicence/

When Garden Meets Grapes: Elevating Vegetable Dishes with Perfect Wine Pairings 16

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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) For instance: Mushrooms: Earthy and umami-rich mushrooms pair well with Pinot Noir or Chardonnay. For example, mushroom risotto’s creamy texture and deep umami flavors of a well-made mushroom risotto are beautifully complemented by a Pinot Noir, whose earthy undertones enhance the dish’s richness.

Tomatoes: The acidity and sweetness of tomatoes complement well with Sauvignon Blanc or Chianti. The savory and slightly tangy tomato sauce used in eggplant parmesan pairs excellently with Chianti. Its bright acidity and red fruit flavors balance the dish’s robust flavors.

Greens: Leafy greens like spinach and kale, with their slight bitterness, match nicely with crisp whites like Pinot Grigio or Grüner Veltliner. Take Kale and Apple Salad with Lemon Vinaigrette as an example, the fresh, slightly bitter kale, combined with sweet apple and tangy lemon vinaigrette, pairs beautifully with Grüner Veltliner. The wine’s crispness and slight peppery notes enhance the salad’s flavors.

Have you ever wondered why a glass of wine tastes so much better when paired with the right dish? While it's true for any cuisine, wine pairing for vegetable dishes in particular can be a game-changer—and not just benefitting those living a vegetarian or vegan lifestyle, but rather everyone who enjoys gastro gifts from the garden.

The art of wine pairing, once thought to be reserved for meat and seafood dishes, has evolved to embrace vegetarian cuisine. Understanding how to pair wine with vegetarian dishes is an art that can elevate your dining experience to new heights. Here, we delve into the nuances of wine pairing with vegetarian food, considering ingredients, cooking methods, and seasoning. Whether you are hosting a dinner party or enjoying a quiet meal at home, these tips and examples will help you choose the perfect wine to complement your vegetarian dishes.

UNDERSTANDING THE INGREDIENTS Vegetarian dishes often feature a variety of vegetables, grains, legumes, and plant-based proteins. Each ingredient brings its own flavor profile, from the earthy tones of mushrooms to the sweetness of roasted bell peppers. When pairing wine, consider the dominant flavors of the dish.

Root Vegetables: Sweet and earthy root vegetables, such as carrots and beets, pair wonderfully with wines like Merlot or Zinfandel. The sweet, earthy flavor of roasted beets pairs harmoniously with the smooth, fruity notes of Merlot.

COOKING METHODS The way a dish is prepared can significantly influence its wine pairing.

Here are some common vegetarian cooking methods and corresponding wine suggestions: Grilling: Grilled vegetables often have a smoky, charred flavor. Pair them with robust wines like Syrah or Malbec. The sm oky, charred flavors of the grilled vegetables find a perfect match in Malbec, whose robust fruit flavors and tannins stand up to the boldness of the dish.

Roasting: Roasting enhances the sweetness of vegetables. Consider wines with a hint of sweetness or spiciness, such as Riesling or Grenache, like Roasted Butternut Squash Soup. The sweet, creamy flavors of roasted butternut squash soup are complemented by the slight sweetness and acidity of Riesling, balancing the richness.

Stir-frying: Stir-fried dishes, especially those with Asian influences,

pair well with aromatic whites like Gewürztraminer or light reds like Gamay. The aromatic and slightly spicy flavors in stir-fried tofu or vegetables are enhanced by Gewürztraminer. This wine’s floral and lychee notes, along with its slight sweetness, balance the dish’s flavors.

Raw: Fresh, raw dishes such as salads or crudités benefit from crisp, light wines like Sauvignon Blanc or Rosé. The fresh tomatoes, basil, and mozzarella in a Caprese salad pair nicely with a crisp Rosé, whose acidity and light fruit flavors enhance the dish’s freshness.

SEASONING AND SAUCES Seasonings and sauces can dramatically alter the flavor profile of a dish, impacting the wine pairing. Here are some examples: Herbs: Fresh herbs like basil, cilantro, and mint call for wines that enhance their freshness. Think of Sauvignon Blanc or Vermentino for your favorite Pesto Pasta. The fresh basil in a vibrant pesto sauce pairs beautifully with Vermentino, whose citrusy and herbaceous notes complement the herb’s freshness.

Spices: Spicy dishes, whether it’s a dash of chili or a complex curry, pair well with slightly sweet wines like Riesling or off-dry Chenin Blanc.

The heat and aromatic spices in a chickpea curry are balanced by an offdry Chenin Blanc, whose slight sweetness tempers the spice.

Creamy Sauces: Creamy or cheesy sauces, often found in vegetarian pastas or casseroles, pair excellently with full-bodied whites like Chardonnay or Viognier. The rich, creamy sauce in fettuccine Alfredo finds a perfect match in Chardonnay, whose full body and buttery notes complement the dish’s richness.

Tangy Sauces: Tangy sauces, such as vinaigrettes or lemon-based dressings, match nicely with high-acidity wines like Albariño or unoaked Chardonnay. The tangy lemon and fresh herbs in a quinoa salad pair well with the high acidity of Albariño, enhancing the dish’s bright flavors.

Pairing wine with vegetarian dishes is a rewarding endeavor that opens up a world of flavors. By considering the ingredients, cooking methods, and seasonings, you can create harmonious pairings that elevate your meals. Whether you’re enjoying a simple weeknight dinner or hosting a lavish gathering, these wine and vegetarian food pairings will impress and satisfy you.

Top 10 Shortlisted Restaurants and Takeaways Announced For Regional Awards At The ARTA 2024

Shortlisted restaurants and takeaways have been unveiled for the annual Asian Restaurant and Takeaway Awards (ARTA), the most prestigious celebration of Pan Asian cuisine in the UK, which this year will be taking place on Sunday 6th October at London’s Royal Lancaster.

Hosted by Samantha Simmonds, BBC Journalist and Broadcaster, and Paul Martin, Magician and member of the world-famous Magic Circle, the coveted awards are in recognition of the UK’s best Asian cuisine across a series of prestigious regional and national categories. ARTA rewards excellence, craft, creativity and great taste by bringing the UK’s most prestigious Asian restaurants and chefs together under one roof.

restaurant-goers and diners from all over the country.

The UK’s curry industry contribution accounts for a fifth of the restaurants in the UK dating back to the 1800s. ARTA awards celebrate and recognise Britain’s vibrant Asian restaurants and takeaways and offer solidarity and morale for the industry currently facing high energy costs, inflation, skilled staff shortages and the rising prices of raw materials.

Nominees were chosen based on nominations by customers from across the UK, including over 900,000 customers of ARTA’s strategic partner Chef Online, Social Media and Food Hygiene Ratings, followed by a final judgement of an esteemed judging panel to crown each region’s Asian excellence. The process concludes at the Grand Finale and Gala Evening, where the ultimate winners will be announced and honoured with prestigious awards in various categories.

Speaking about the Asian Restaurant & Takeaway Awards 2024, Mohammed Munim, Founder Member and CEO of ARTA, said: “Asian restaurants and takeaways have made a significant contribution to the UK economy, both historically and in recent times. They deserve recognition and rewards for their efforts. These restaurants & takeaways have not only created thousands of jobs but have also boosted local economies through their presence, especially post Brexit. To provide staunch support to the thriving Asian restaurants in Britain, ARTA acknowledges and highlights their importance in the culinary landscape. Each nominee is a worthy winner and we look forward to celebrating with them all at the award ceremony on 6th October.”

From the National Champion of the Champions, Regional Restaurant of the Year and National and Regional Chefs of the Year to National and Regional Takeaway of the Year and National Newcomer of The Year, ARTA will spotlight over 1,250 restaurants and takeaways across the UK that were nominated by

View the full ARTA 2024 shortlisted Top 10 Restaurants and Takeaways in the regional category here https://catererlicensee.com/top-10-shortlisted-restaurants-and-takeaways-announced-for-regional-awardsat-the-arta-2024/

Soft Drinks Surge As Gen Z Drives Moderation Revolution 18

CLH DIGITAL

Issue 227

The On Premise is witnessing a marked decrease in alcohol consumption across the globe. This shift is also evident in the UK, with a -23pp net decrease, resulting in a growing appetite for exciting soft drink options. CGA by NIQ’s leading OPUS data highlights the potential for drinks brands and venue operators to capitalise on this emerging trend, especially among the younger consumers at its forefront.

Among the legal drinking age (LDA) to 24-year-old demographic almost a third (30%) report drinking less than they did a year ago, with 13% completely abstaining from alcohol.

This demographic is also more health-conscious, with three quarters striving to lead a healthier lifestyle (74%) and actively seeking to make environmentally conscious choices (73%).

However, this reduction in alcohol intake has not negatively impacted younger consumers’ engagement with the On Premise sector. On the contrary, 86% of LDA- 24 year old consumers have visited the On Premise in the last 3 months, 60% going out weekly, (over-indexing by +17pp versus the average for all GB consumers).

Despite the growing preference for non-alcoholic drinks, the total soft drinks sales performance has remained flat. Although certain segments are showing promise, with a +8% year-on-year (YOY) value increase in bars and bar restaurants and a +2.7% YOY value growth in hotels.

This data indicates untapped potential for soft drinks during higher tempo occasions, especially among younger consumers who are increasingly adopting “zebra striping” – alternating between alcoholic and nonalcoholic drinks throughout the night. In fact, 18-24-year-olds are more likely to choose soft drinks in a bar or late-night setting, over-indexing by +6pp versus the average consumer.

Yet, breaking into this potentially lucrative market requires careful strategy.

THE MOST PROMINENT FACTORS DRIVING BRAND CHOICE INCLUDE: • Habit – 43% soft drink consumers are creatures of habit, always choosing the same drink categories and/or brands.

• Brand loyalty – 38% of consumers consistently choose their favourite brand.

• Value for money – An equal % are motivated by value for money as brand loyalty, which does not necessarily mean the cheapest option.

• Brand quality – A quarter (23%) prioritise brand quality.

• Menu recommendations and onsite activations – Promotional activities are particularly effective among 18-24-year-olds, who have strong brand loyalty while also being more open to being influenced, (over-indexing by +9pp versus the average consumer).

In terms of consumer preferences within the category, the focus on fizz remains intact, holding half (49%) of the market share despite health trends bolstering the rate of sale (RoS) for sport drinks, water plus, and juice drinks. This effervescent outlook is driven by consumer desire for value for money and the increased consumption of fizzy drinks among 18-24-year-olds, with almost a third (30%) reporting they are drinking more carbonated soft drinks than a year ago.

CGA client director Violetta Njunina said: “These evolving consumer preferences in the GB On Premise present an exceptional window for soft drink suppliers and venue operators to flourish by supplying to changing demands. As moderation becomes a key trend, particularly among younger generations, the ability to offer appealing, high-quality, and health-conscious soft drinks is crucial for success. Suppliers who tap into these insights and align their strategies are better positioned to lead in this new era of beverage consumption.“

Admiral Taverns Crowns Community Pub of the Year fantastic

Admiral Taverns has crowned the winner of its Community Pub of the Year Awards to recognise the efforts of its licensees going the extra mile for their communities.

live music performances from an array of local artists, with all proceeds donated to the local foodbank.

Following a report from think-tank, Localis, finding that 75% of people felt the impact of pubs to community life to be positive, Admiral Taverns identified the importance of incentivising and rewarding licensees for creating thriving social hubs that support all aspects of local life and bring people together.

Over in Lochwinnoch, Scotland the Three Churches received the ‘Highly Commended’ award for its incredible donation of £7,000 to the Teenage Cancer Trust (TCT) following its annual music festival. Every year, the passionate licensees – Susan Busby and Tony Simpson – transforms the pub’s beer garden into a lively music festival for local residents to enjoy. Featuring live music, games, raffles and customised t-shirts available to purchase, every penny is donated to TCT.

As a result, Admiral Taverns launched a competition across it’s leased and tenanted division in 2023 in search for the pubs going above and beyond for their communities. The winner of the competition stands to receive £500 credit on their trading account along with a £500 donation – in the pub’s name – to a charity of its choice, whilst the runner up receives £250 credit and a £250 donation to their choice of charity.

This year, The Old Kings Head in Worle was victorious thanks to its outstanding ongoing contribution to local life. Since taking over in 2019, the licensees – Glynn and Lindsey Smith – have raised an incredible total of over £21,000 for an array of charities and causes including Weston Hospice, Help for Heroes and British Heart Foundation. The couple has also invested in having a lifesaving defibrillator installed at the pub to ensure there’s one easily accessible to the public in the case of an emergency.

Chris Jowsey, Chief Executive of Admiral Taverns, commented: “On behalf of myself, and the whole team at Admiral Taverns, I would like to thank Glynn, Lindsey, Susan and Tony for their incredible contributions to their local communities. I’m blown away by all the efforts of our licensees across the country, whether that is raising money for local charities or hosting coffee mornings for the elderly, they are always going above and beyond. At Admiral, we strongly believe that pubs are so much more than a place to drink and this stands testament to that. It’s wonderful to be able to recognise and show our appreciation for those that work tirelessly to support every aspect of community life.”

The licensees work tirelessly to cement The Old Kings Head at the heart of Worle and continue to sponsor and host numerous local sports teams. In addition, they have registered the pub as a ‘Community Living Room’ to provide those struggling with the cost-of-living crisis with a free, non-judgemental space to come together.

Glynn Smith, licensee at The Old King’s Head, said: “We’re always looking for ways to support our community so it’s a real honour to have received this award. We will be splitting our charity donation between the Stroke Association and Cancer Research UK which are two causes extremely close to our hearts. I’d like to extend our thanks to Admiral, our incredible team and of course our loyal customers for their ongoing support in making this all possible.”

Most recently, Glynn took part in a 20-mile charity walk in Bristol, with four regular customers, raising £2,300 for The Darby Rimmer MND Foundation. The pub also hosts an annual summer festival, ‘Kings Fest’, in aid of the local foodbank. This year, the festival has taken place for one day during each bank holiday, with the final day happening on 25th August. At £5 per ticket, the community is invited to come along for a day of

Susan Busby, licensee at the Three Churches, added: “I am absolutely over the moon to have been given this award and can’t thank my team, customers and Admiral enough for their support. Pubs are such a vital part of their communities so it’s fantastic to have been recognised in this way and I can’t wait to continue doing what we do best at the Three Churches for years to come.”

Boost Your Team’s Skills: Invest in Essential Safety Training Introducing the Navitas Safety Shop, your one-stop destination for comprehensive online safety training. With essential courses in Food Safety, Health & Safety, and Fire Safety, Navitas Safety ensures your team is equipped with the knowledge needed to maintain a safe and compliant workplace.

Take advantage of our introductory offer of 30% off all courses until September 30th, with courses starting at just £8.40 and 12 months of access included. This limited-time promotion is the perfect opportunity to invest in your team’s skills without breaking the bank.

In the hospitality industry, staff turnover and seasonal employees can disrupt safety practices. Navitas Safety offers flexible, CPD-accredited, and EHO-approved training that can be quickly implemented for new hires, ensuring even temporary staff receive essential training. Our role-based packages cater to diverse hotel roles, from kitchen staff to management, ensuring consistent safety standards across your team, regardless of tenure.

In today’s regulated environment, staying on top of safety protocols is more important than ever. By choosing the Navitas Safety Shop, you’re taking a proactive step towards ensuring a safe and productive workplace. Our easy-to-navigate platform and comprehensive courses make it simple to get the training you need when you need it.

By choosing Navitas Safety, you’re ensuring compliance across your entire workforce, reducing the risks associated with turnover. This proactive approach not only enhances workplace safety but also provides peace of mind, knowing your team is always prepared.

Explore our courses today at shop.navitassafety.com Navitas Safety is a leading safety solutions provider supporting over 15,000 organisations globally. From cutting-edge digital food safety and health and safety management software, to elite training programs, and a team of expert safety consultants, we’re here to make safety simple. Find out more at navitassafety.com

The Rise of “Dine and Dash” and Your Rights at Law 20

CLH DIGITAL

Issue 227

By Sunjay Versani, Solicitor Advocate and Crime Director at Duncan Lewis Solicitors (www.duncanlewis.co.uk) Even as a seasoned criminal lawyer who has just about seen it all, I must say I was shocked to learn that one in twenty Britons have admitted to committing a ‘dine and dash’ offence at some point in their lives. It's surprising not because of the apparent ubiquity of this crime, but because seemingly sensible people with the means to pay for their meals think this behaviour is acceptable and have no shame in saying so.

However, what I can say is that when dealing with ‘dine and dash’ incidents, restaurant operators should balance the need to take immediate remedial action against the long-term legal and financial implications of so doing.

This phenomenon garnered some national media attention earlier in the year when someone from my own very profession was caught out and sternly sanctioned by both the court and her regulators.

CITIZEN’S ARREST

The frivolity of the phrase ‘dine and dash’ perhaps does a disservice to just how serious this sort of behaviour actually is. Data suggests it has been on the rise since Covid and the enduring cost of living crises. The rise of it may also partly stem from the fact that people are no longer properly communicating legitimate grievances about their meal or service and just walking off without settling up. The consequence is hard felt and restaurants are bearing the financial brunt at a time when operating margins are already slim.

DINE AND DASH IN THE EYES OF THE LAW As always, there are complexities, nuances, and variables when it comes to any kind of legal advice. The turn of phrase 'it depends' has been uttered by lawyers from time immemorial for good reason.

In English law this offending is known as 'making off without payment'. It is a statutory offence pursuant to section 3 of the Theft Act 1978. It is also an 'either way offence' meaning that both the crown and magistrates’ courts have jurisdiction to deal with such allegations - depending on the seriousness of the case and subject to the accused's right to elect venue.

However, before any offenders are brought before the courts, operators will need to think carefully about how they respond to such situations in the first instance.

Whilst one could theoretically exercise the power to make a citizen's arrest under section 24A the Police and Criminal Evidence Act 1984, this approach is fraught with risks, including potential counter-allegations of assault/false imprisonment and escalation into serious violence and property damage. The caselaw is littered with many a cautionary tale of proprietors, waiters and kitchen staff trying to restrain people from leaving the scene and getting a lot more than they bargained for.

The police often advise restaurants to use common sense measures to limit exposure to this sort of crime such as taking photo IDs, credit cards and deposits before providing service. That said, these measures could also serve to offend innocent and law-abiding patrons, so a tricky balance needs to be struck, as is the way with hospitality.

After a dine and dash incident, restaurants should look to swiftly preserve any evidence that may assist officers, such as jotting down descriptions and securing booking data and security camera footage. If other patrons witness the incident, it is helpful to take their details for potential witness statements. This information can be crucial for both detection and prosecution.

CONVICTION If someone is convicted of making off without payment, sentencing can vary widely based on a number of factors. These can include, whether it was a group endeavour; if there was threatened or use of force; if there was any planning or sophistication involved; and whether the defendant has a criminal record. Courts also give high regard to the value of the unpaid bill, £200 being the fulcrum point between cases of more or less seriousness.

A maximum penalty of two years imprisonment is technically available but in practice unlikely to be imposed. The Sentencing Council's 2016 Guideline sets out appropriate sentence ranges, which start from fines and discharges and rise to high-level community orders.

The most serious cases could still attract custody, with terms ranging from 12-36 weeks imprisonment, according to the guideline.

DISSATISFACTION If a customer leaves without paying due to dissatisfaction with the service or food or pays a token amount under protest, the situation can transition from a criminal matter to a civil one.

This is because the criminal law places the burden on the prosecution to prove dishonesty and the intention to permanently withhold payment.

However, under the Consumer Rights Act 2015, customers have the right to expect food provided with reasonable care and skill and to be of satisfactory quality. If they dispute payment on this basis, the criminal law may not be engaged. Given these complexities, restaurant operators should seek tailored legal advice for each specific situation.

JUST DESSERTS The impact on restaurants from this sort of crime is far from trifling, so it can only be hoped that the recent focus on this offence can bring a more concerted effort by the police to ensure culprits get their just desserts.

Award-Winning Culinary Talent Set To Gather To Support Hospitality Action Hospitality Action has announced its Winter Chefs’ Gala Dinner, set to take place on Monday 28 October in the grand ballroom of one of London’s newest luxury destinations, Raffles London at The OWO.

• Bomee Ki, the talented pastry chef and co-owner of Michelinstarred Sollip, merges modern and classic French techniques with ingredients from her Korean heritage, creating truly unique culinary creations.

The event offers a one-of-a-kind experience for attendees to indulge in a four-course meal, curated with a selection of dishes from some of London’s most acclaimed chefs, all while supporting a vital cause that gives back to the hospitality industry by raising critical funds to support those working within the sector facing challenging times amidst the cost-of-living crisis and ongoing mental health struggles.

• Jonny Lake, co-founder of Trivet, brings his extensive experience from renowned establishments such as The Fat Duck, where he was Executive Head Chef, to offer dishes that have earned him two Michelin stars in 2024.

Guests can look forward to an evening of culinary excellence and will savour eight of the city’s best dining experiences in one unforgettable evening.

This year’s Winter Chefs’ Gala Dinner features a prolific line-up of award-winning chefs, each bringing their distinct style and expertise to the event, including: • Claude Bosi, of Claude Bosi at Bibendum, brings his two Michelin-starred expertise and rich French culinary heritage, offering a taste of his critically acclaimed dishes.

• Robin Gill, the charismatic chef behind Darby’s and co-founder of Gill Soul Co., is known for his passion for British seasonal produce and his innovative approach to curing, fermenting and preserving.

• Endo Kazutoshi, a third-generation sushi master and the visionary behind Endo at the Rotunda, brings the precision and artistry of Japanese cuisine, honed through decades of experience.

• Ashley Palmer-Watts, the award-winning chef behind The Devonshire, known for his long tenure at The Fat Duck Group, presents dishes that reflect his deep connection to the countryside and the vibrant energy of London’s dining scene.

• Tomos Parry, of Brat, brings his award-winning approach to wood-fired cooking, inspired by his Welsh heritage and honed in some of London’s most respected kitchens.

• Cynthia Shanmugalingam, the chef-proprietor of Rambutan and acclaimed author, brings the vibrant flavours of Sri Lanka to London, offering a fresh perspective on Sri Lankan cuisine that has captivated the city.

Chef and co-founder of Gill Soul Co, Robin Gill said: “The Winter Chefs’ Dinner is set to be an incredible and fun night for both myself and the other chefs, getting together such talent in one kitchen will make for a very special dining experience. Whilst enjoying the fantastic menu being served, we should not forget the purpose of the event to help support those who are struggling within the industry that we all know and love so much, with great people at the heart of everything that we do.”

Find Out How the Simpler Recycling Legislation Will Affect Your Business As the hospitality sector braces for the upcoming Simpler Recycling Legislation, which will take effect on March 31, 2025, it’s crucial to partner with a waste management provider that not only ensures compliance but also enhances your operational efficiency and sustainability. Fresh Start Waste Services is that partner, deeply embedded in the hospitality industry and committed to driving your business forward.

The new legislation appears to mandate that the vast majority of hospitality premises must have a minimum of Glass, Food, and Dry Mixed Recycling alongside their General Waste services. This will be a significant adjustment for many businesses, as the requirement will apply to all businesses, hospitals, and schools. At Fresh Start, we are here to help you navigate this transition smoothly, ensuring that your operations are fully compliant by the deadline.

We understand the unique challenges faced by caterers and licensees in managing waste. Our tailored solutions are designed to simplify your operations while maximizing recycling efforts. We don’t just collect waste—we innovate the process using split body vehicles and making it easier for your business to meet and exceed the new regulatory requirements.

Our dedication to the hospitality sector is evident in our strategic partnerships, like the one we have with Too Good To Go. This collaboration is part of our 360-degree approach to food recycling, where edible food finds new homes through the app, and inedible waste is efficiently processed through our specialised bins. This not only reduces waste but also aligns with your business’s sustainability goals. Additionally we proudly support Hospitality Action, reflecting our commitment to the well-being of those who work in the hospitality industry. Our involvement with this charity is just one of the many ways we give back to the sector that we’re so deeply connected to.

Fresh Start Waste Services also operates its own sorting facility just five miles from central Manchester, ensuring that the waste we collect never travels beyond the North West region. This local focus minimises your carbon footprint and supports the community where you do business.

Partnering with Fresh Start means more than just compliance—it’s about embracing innovation, sustainability, and operational excellence. As the March 2025 deadline approaches, ensure your business is ready to meet the new recycling standards by choosing a partner who is as committed to your success as you are. Contact our Sales & Marketing Director Sean Martins on 07717 497 877 or email sean@fswaste.co.uk for more information

Edinburgh Visitor Levy Must Be Kept To ‘Reasonable’ Level 22

CLH DIGITAL

Issue 227

The City of Edinburgh Council has voted to introduce a charge for visitors in a move expected to raise tens of millions of pounds each year.

The Scottish capital will become the first city in the UK to charge a transient visitor levy similar to schemes in European cities such as Amsterdam.

The charge will be applied to visitors who come to the city and stay in hotels, B&Bs and properties let out through websites such as Airbnb.

The levy is expected to generate tens of millions of pounds a year to reinvest in the city’s infrastructure and sustainable tourism from summer 2026.

A formal 12-week public consultation seeking further input from residents, visitors and businesses, will commence in the coming weeks.

This will inform the final scheme, which will be agreed in January 2025, allowing the 18-month implementation period to begin.

Edinburgh will become the first place in the UK to launch such a city-wide levy, which will drastically help the Council manage the demands of increased tourism while ensuring sustainable investment in the visitor economy, public services, city maintenance, affordable housing and preserving the Capital’s cultural heritage.

KEY HIGHLIGHTS OF THE DRAFT VISITOR LEVY SCHEME INCLUDE: • Flat 5% charge per night: Visitors staying in accommodation will be required to pay a small, fixed fee per night of 5% of the accommodation cost, capped at seven consecutive nights.

• Wide range of accommodation: The levy will apply to paid accommodation including hotels, short-term lets, hostels and bed and breakfasts, but will exclude stays in campsites.

• Funding allocation: The levy is expected to raise £45-50 million a year by 2028/29. Revenue generated will be reinvested directly into initiatives that benefit residents and enhance visitor experiences, such as a ‘Well Kept City Fund’, affordable housing, city infrastructure, destination marketing and support for major events and festivals.

• Shaped with industry input: The draft scheme has been shaped by many years of engagement with local businesses, residents, and tourism stakeholders including hoteliers.

• Expected to launch 2026: When the draft scheme is finalised, early in the new year, the Council will begin working with partners to implement the Visitor Levy and make it live by Summer 2026.

However, UKHospitality Scotland has warned against increasing the proposed levy to an unsustainable level, following the first Council vote.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “The visitor levy will increase costs for both visitors and businesses in Edinburgh, and that cost must be kept to a reasonable minimum.

“It’s concerning that an even higher levy has been proposed than the 5% in the draft scheme. I would urge extreme caution against setting the levy at a level which could tip the balance towards this scheme having a detrimental impact to Edinburgh’s reputation as a leading destination.

“Business costs to set up and administer the levy will be significant and it’s positive that the Council has so far backed a mechanism for businesses to recover their costs.

“UKHospitality Scotland will consult with members across Edinburgh during the consultation period and respond, reflecting the views of our members.”

Hall & Woodhouse Sees Profits Rise By 50% Year-On-Year Dorset based brewer Hall & Woodhouse has announced underlying profit before tax has increased by nearly 50 per cent.

The pre-tax profit increased by approximately 50% to £6.5m (2023: £4.2m) in the year to 27 January 2024, aided by an “excellent year” across its managed estate.

The company, which sold the Rio soft drinks brand to AG Barr last October for £12.3m, said its total profit after tax also increased to £9.5m (2023: £8.1m), bolstered inter alia by the profit on the sale of Rio during the year.

Net debt reduced substantially to £37.1m (2023: £55.7m), reflecting principally the receipt of the sale proceeds of the Rio sale and the “judicious management of cash”. The company said with £50m of banking facilities in place, this leaves plenty of headroom to continue to invest in its pubs, brands and team.

Anthony Woodhouse, chairman, said the results are “excellent” despite the “well-publicised challenges for our industry”.

Profits are now broadly equivalent to pre-pandemic levels and Mr Roodhouse said he is now confident for further progress “notwithstanding the generally poor weather”.

He said: “Our managed houses had an excellent year with significant increases in total sales and covers on a like-for-like basis.

“Margins and labour productivity benefitted from a broad range of initiatives. As well as continued investment in the core estate, we opened the spectacular H&W Taplow on the banks of the River Thames.

“Our business partner business had another good year with continued steady growth.

The quality of the estate, our business partners, and the support that we provide, means that this is a very stable, cash generative and valuable business. We were delighted to be ranked as the ‘Best Tenanted Pub Company’ by the licensee index.”

The rebranded Badger range has also been recognised as a factor for increased profits, with the new craft ale range Outland from Badger Brewery performing “very well” in Hall & Woodhouse’s pubs.

Mr Woodhouse added: “In a year when the focus has quite rightly been on restoring profitability, it is doubly pleasing that we have stayed true to our purpose and values.

“For example, by continuing to pay the equivalent of the real living wage as a minimum, and by increasing the amount we have donated and raised for local good causes to approximately £0.7m in the year.

“Additionally, we are delighted to have featured on this year’s Sunday Times Best Places to Work list.

“Matt Kearsey, managing director, and the team deserve praise and have my heartfelt thanks for producing a remarkable performance – such an outcome does not come by luck, but by designing and delivering a clear plan with hard work, passion, and skill.”

Trade Drinks Expo 2024 Returns to ExCeL London 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 premixed 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, non-

alcoholic 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.

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

CAMRA Announces The Top 17 Pubs In The UK 24

CLH DIGITAL

Issue 227

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The best pubs in the UK have been named as part of the Campaign for Real Ale’s (CAMRA) prestigious Pub of the Year competition.

SCOTLAND

A total of 17 fantastic pubs have battled it out with thousands of pubs across the UK to be crowned the winner in their area. For the first time a Northern Ireland winner has been crowned this year, having previously been part of a joint Scotland and Northern Ireland Pub of the Year competition.

Hillend Tavern, Dalgety Bay This community-focused village pub near Dalgety Bay, Fife previously won the Regional Scotland & Northern Ireland Pub of the Year award in 2023. Locally known as “the Tav”, the pub has a friendly and welcoming atmosphere with cosy coal fires. The traditional bar serves four changing cask beers, and a spacious area at the rear is used to host village events. The Hillend Tavern proudly supports and sponsors local sports teams, including cricket, football and squash.

Pubs in the competition are scored on their atmosphere, decor, welcome, service, inclusivity, overall impression, but most importantly – the quality of live beer, real cider and perry.

The regional and national finalists will now compete for the UK National Pub of the Year award, with judges whittling the 17 pubs down to just four in late September. CAMRA’s esteemed National Pub of the Year title is the topmost accolade the campaigning group can bestow upon a pub. The overall winner will be announced in January 2025.

Last year’s UK National Pub of the Year winner was the Tamworth Tap in Staffordshire, which won the crown consecutively in both 2023 and 2022.

The recognition of pubs and their place in our communities has never been more important, as the announcement of the top 17 pubs come hot on the heels of the one-year anniversary of the demolition of the iconic Crooked House in Himley, Staffordshire.

The total destruction of this beloved establishment sent shockwaves across the nation, putting a spotlight on unlawful demolitions and conversions of pubs.

Andrea Briers, National Coordinator for the Pub of the Year competition says: “These amazing pubs really are the crème de la crème and I would encourage the public to seek out the 17 winners from across the nations and regions of the UK – they are top-tier pubs serving excellent beer, cider and perry, run by welcoming, hardworking staff.”

“It’s also important to support your local all year round. With constant pressure from stubbornly high energy prices, fluctuating running costs and grossly unfair business rates threatening to drown pubs across the UK, it’s vital to get out and support the licensed trade.”Central Southern The oldest pub in Consett, and one of the oldest public houses in the region, the Grey Horse dates back to 1848 and took the North East England Regional Pub of the year crown in both 2019 and 2023. The attractive interior of this traditional pub comprises of a lounge and Lshaped bar, with a classic wood-beamed ceiling.

The Consett Ale Works Brewery is located at the rear of the pub and is a regular sight among the six changing cask beers on offer. With quality beer being brewed on the premises and two roaring fires, the pub promises a great atmosphere and a traditional experience. The Grey Horse hosts beer festivals twice a year, raising money for local charities. The pub is a popular stop off for cyclists, with the coast-to-coast cycle route nearby.

THE TOP 17 WINNERS FROM THE REGIONS AND NATIONS ARE: CENTRAL SOUTHERN Bell Inn, Aldworth This wonderful village pub is described as a perennial gem, having previously won the National Pub of the Year title in 1990 and 2019.

Remaining in the hands of the Hunt/Macaulay family since the eighteenth century, the pub’s interior is of outstanding national historic importance – the only pub in Berkshire to do so. The pub is adorned with attractive historical furnishings such as a Victorian rear screen dating back to the 1880s, and one of the last surviving 1930s glazed-in serveries with sliding windows in the country. The large open garden and range of six different beers, five of which change regularly, attracts walkers and drinkers from far and wide. Along with excellent beer, The Bell is renowned for its homemade soups, filled rolls, ploughman’s platters and hot puddings.

EAST ANGLIA Blackfriars Tavern, Great Yarmouth This Victorian corner pub resides in the shadow of the medieval Great Yarmouth town walls. Showcasing East Anglian produced cask beer and ciders, the Blackfriars Tavern has made its mark as a must visit beer destination, serving a varied range of styles, alongside a wide choice of bottled and draught Belgian beers. In addition to a fantastic set of beers, a selection of artisan loose-leaf teas are available as well as a food menu is also available. Visitors describe the Blackfriars Tavern as a real gem of a pub and is well worth seeking out.

EAST MIDLANDS Horse and Jockey, Stapleford

SOUTH WEST Crossways Inn, West Huntspill Photo Caption: The Bell Inn, Aldworth, by Bob Smith

GREATER MANCHESTER Northumberland Arms, Marple Bridge

The Crossways Inn has fast gained a reputation for good food and outstanding choice of beer, becoming a must visit for those wanting a huge selection of well-maintained drinks. Located on the idyllic Somerset Levels, the 17th-century inn has several bar areas, boasting of nine handpumps and an ever-changing range of up to twenty five guest cask beers per week, plus a selection of real ciders and craft beers.

Surrey and Sussex

Saved from permanent closure in 2017, following a successful campaign by the local community to bring the Northumberland Arms into community ownership, the pub has continued to flourish. Now run by a group of enthusiastic local people who have worked hard to restore this cosy, welcoming pub to its former glory, a varied range of well-kept beers is always available. Becoming the beating heart of its community, the pub, locally referred to as “The Thumb,” is a hub for events and activities, including running, cycling and walking clubs – affectionally known as Thumb Runs, Thumb Wheels and Thumb Legs. The pub organises an annual event to raise money for MIND.

Converted from a former shop and showroom of a local brick manufacturer, the Brickmakers Alehouse opened as Bexhill’s first micropub in 2019. Conveniently close to the town centre and seafront, the pub is a welcoming space for the community, where everyone can discover and enjoy a varied range of regularly changing beer and cider. Owned and run by two cask ale and cider enthusiasts, drinkers can expect at least six cask beers, including those from local producers, and four real ciders.

KENT

WALES

Brickmakers Alehouse, Bexhill on Sea

Nelson Arms, Tonbridge

Cresselly Arms, Cressell Quay

This beautifully refurbished side street local, just a few minutes’ walk from Tonbridge station and the high street, was a finalist in last year’s national Pub of the Year competition. Serving six to eight beers across a range of styles from national and local independent breweries, supplemented by 10 keg taps and up to 15 real ciders, it is easy to see why. The pub’s spacious and comfortable interior displays a nautical theme, with decorations including a ship’s wheel, barometer, naval brasses, and a painting of Lord Nelson, along with attractive breweriana.

Situated on the Cresswell River, stepping into this Grade II listed hostelry is like stepping back in time. Dating back to the 1880s, the Victorian public bar has changed little over the centuries. The homely farm kitchen interior is of national historic interest, with a red and black quarry-tiled floor, roaring open cast-iron fireplace, Victorian-era counter and bar-back shelves held up by slender columns. Accessible by boat from the Milford Haven estuary at high tide and a short drive from Tenby, the pub also lies on a series of interesting walking routes, making it a popular destination for hikers. The Cresselly Arms is a haven for locals and tourists alike, staging community events and collaborating with local food outlets, while serving four excellent cask beers.

GREATER LONDON Little Green Dragon, Winchmore Hill A former shop unit, Enfield’s first micropub opened in 2017, with the aim of providing the local community a place to socialise with a drink, free from tv screens and slot machines. The pub is named after the longgone Green Dragon Public House further along the road and became a regional award winner just one year after opening. Focussing on the quality and diversity of real ale, the Little Green Dragon has an everchanging selection of four cask beers sourced from local microbreweries and other independent brewers from further afield, plus real cider, perry and four keg beers. Traditional pub games such as table skittles and shove ha’penny are available for pubgoers to play. The Little Green Dragon’s interior features an eclectic range of seating, from wall mounted benches to low sofas, and even repurposed bus seats.

MERSEYSIDE AND CHESHIRE

WESSEX Woodman Inn, Bridport A fiercely independent, traditional pub at the heart of its community, with a focus on quality beers and ciders. The Woodman Inn offers a range of five constantly changing beers, rarely serving the same drink twice, with one handpump dedicated to dark beer. Exhibiting a vast array of ciders, the pub also won the Regional Cider Pub of the Year award in 2023. The Woodman Inn has a cosy one-bar interior with a stone floor and log burner, a pleasant garden to the rear and a skittle alley.

WEST MIDLANDS Bailey Head, Oswestry

NORTH EAST

Nestled near the Welsh borders in the charming market town of Oswestry, the Bailey Head is a must visit for beer lovers. The pub has one of the largest beer ranges of any in Shropshire, claiming to have sold over 3,400 different draught beers since opening in March 2016. Six constantly changing cask beers, always including one dark beer, are supplemented by eleven other draught beers, plus four ciders and a perry. The pub also has a substantial range of canned and bottled beers from across the UK and overseas. The Society of Independent Brewers (SIBA) named the pub the UK’s Best Rural Independent Craft Beer Pub or Bar in 2020 and has been a finalist many times since. Regular tap take overs and meet the brewer events, among other activities are organised for the local community. The Bailey Head is very dog friendly, being voted Most Dog Friendly Pub in the West Midlands in 2017 by DogBuddy.

Grey Horse, Consett

WEST PENNINES

The oldest pub in Consett, and one of the oldest public houses in the region, the Grey Horse dates back to 1848 and took the North East England Regional Pub of the year crown in both 2019 and 2023. The attractive interior of this traditional pub comprises of a lounge and Lshaped bar, with a classic wood-beamed ceiling. The Consett Ale Works Brewery is located at the rear of the pub and is a regular sight among the six changing cask beers on offer. With quality beer being brewed on the premises and two roaring fires, the pub promises a great atmosphere and a traditional experience. The Grey Horse hosts beer festivals twice a year, raising money for local charities. The pub is a popular stop off for cyclists, with the coast-to-coast cycle route nearby.

Black Horse, Preston

Turks Head, St Helens An attractive Tudor-style pub dating back to the 1870s near the town centre, The Turks Head has previously won the Merseyside and Cheshire Regional CAMRA Pub of the Year in 2023. The friendly and welcoming pub offers an enormous range of 14 cask beers and 15 ciders, plus an impressive whisky and gin selection. An extensive variety of craft and continental beers can also be found in the upstairs Tower Lounge room, which hosts live music and events for local community groups. The pub has an expansive beer garden with an outside bar and wood-fired pizza oven.

The Horse and Jockey was a finalist for the National Pub of the Year title in 2013 and 2022. Known locally as ‘The Jockey,’ this welcoming free house boasts of 13 different cask beers, five of which are from local NORTHERN IRELAND brewers and includes at least one dark beer, plus five ciders. The splitDog and Duck, Lisbellaw level pub is decorated with photographs of local landmarks and Stapleford from previous eras, along with whisky water jugs hanging from A family run, dog-friendly country pub, the Dog and Duck Inn is in the the ceiling. rural village of Lisbellaw, about five miles from Enniskillen. Noted for its welcoming and cosy atmosphere, it specialises in independent beers, Renown for being very dog-friendly, with water bowls and treats provided, the pub has become a popular destination for walkers and cyclists, ciders and spirits. No less than fourteen taps including four traditional cask handpumps, usually serving one real ale and three ciders, can be being situated close to the eastern side of the Erewash Valley trail. found at the bar. The pub is also home to the Glenwinny micro distillery, The Horse and Jockey hosts monthly tap takeovers, highlighting local which produces small batch rum, brandy and whiskey using locally and regional brewers, and stages occasional beer festivals too. sourced ingredients. Pubgoers can sample the range of spirits and even

A visually stunning Victorian Grade II listed pub opposite the historic Preston open market. Having an interior of national historic importance, the Black Horse is a fantastic example of Victorian architecture, retaining original fittings from the era. Most noteworthy is the beautiful semi-circular ceramic bar, tiled walls and meticulous mosaic flooring throughout the pub. A seating area has been dubbed the ‘Hall of Mirrors’ due to the impressive use of original stained glass. The Black Horse serves ten handpumps including four changing guest beers from far and wide, plus a range of ciders.

YORKSHIRE Three B’s, Bridlington Run by a husband-and-wife team who are passionate about beer and cider, the popular micropub is described as “Bridlington’s Real Ale Destination”, showcasing four cask beers usually from Yorkshire microbreweries. The pub aims to never sell the same beer twice, making for an exciting range of everchanging beers at the bar, becoming the Society of Independent Brewers’ (SIBA) UK’s Best City Independent Craft Beer Pub or Bar finalist in 2021. Also, as a National Cider Pub of the Year finalist in 2023, at least 10 ciders of varying styles and strengths are served from local suppliers.

Star Pubs Launches Online Darts Tournament To Drive Midweek Sales Issue 227

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The tournament is sponsored by Strongbow. Participating pubs will receive free point-of-sale material and digital assets as well as branded kit, such as darts flights, to professionalise their darts offer. The whole of the winning team will get tickets to the World Darts Championships as well as a visit from a darts pro to their pub.

With the Luke Littler effect broadening the appeal of darts, Star Pubs is running a free online UK-wide darts tournament for its managed operator and leased & tenanted pubs with darts teams.

The competition aims to increase midweek sales in community wetled locals in advance of the festive season. It will be held on Tuesday nights from October to early December with training evenings in September to familiarise teams with the online technology.

Says Cathy Olver, Star Pubs Retail Director: “We know from our own estate that darts is an incredibly important income driver for pubs, ranking second only to football for live sports revenue. The demographic for darts enthusiasts is changing in our pubs; more women are playing and watching and, helped by Luke Littler’s success, increasing number of younger people are becoming fans of the sport and getting involved, too. The tournament will enable licensees to boost their sales on quieter nights whilst building their pub’s reputation for darts and getting in on the trend for competitive socialising.”

The tournament is designed to meet customer demand for experiences that add value to their pub visit and provide an occasion for spectators and players alike. Different pub teams will play live against each other and licensees will be able to livestream their opponents on screens in their pubs. Spot prizes ranging from bucket hats to a Luke Littler signed T-shirt will add excitement.

Story Cellar Appoints Robert Homer As A New Head Chef Story Cellar, two Michelin star Chef Tom Sellers’ second London restaurant, has announced the appointment of new Head Chef Robert Homer. With a distinguished career in the hospitality industry, Robert brings a wealth of experience and expertise to Covent Garden’s Story Cellar, having worked in the industry for over 20 years.

Robert is excited to lead the kitchen with his experience working across a range of restaurants in the capital. He is passionate about the counter dining focus at Story Cellar, where he can interact with guests, guide them through the menu, and take in their reactions first hand. With a proven track record of delivering beautifully executed dishes and previous experience working for Sellers at Dovetale, Robert is well-equipped to lead the team at Story Cellar.

On his appointment Robert says: “I am excited for the new venture at Story

Cellar. It’s quite different to Dovetale as the kitchen is much smaller and the menu much more concise. I’m looking forward to working with a strong and inspiring team in the heart of London and just cooking good, honest, tasty food. ” In February 2023 Robert began working with Tom Sellers when he joined Dovetale, Sellers’ produce-led a la carte restaurant serving reimagined European classics. He worked closely with Sellers to adopt his cooking style and mastering his dishes before moving on to Story Cellar.

On Robert’s appointment, Tom Seller says, “Appointing Robert as Head Chef is an exciting moment for Story Cellar. I have been working alongside him at Dovetale for the last 18 months – he is a great chef and I’m confident he will be brilliant at leading the kitchen at Story Cellar.”

Blind Tiger Inns Adds 20th Pub On The Back Of North West Estate’s Strong Performance North West multiple operator, Blind Tiger Inns, opened its 20th pub this weekend, The Grey Man in Daisy Hill, Greater Manchester, following a joint £150,000 refurbishment with Star Pubs.

The leasehold is Blind Tiger Inn’s 19th with Star Pubs. The investment has seen the dated pub transformed into a premium local specialising in sports and entertainment. Inside the pub has been opened up, the bar enlarged, and a new stage installed.

The Blind Tiger Inns estate consists of community wet led locals and town / city centre sites within an hour and a half of the company’s head office in Chorley.

Says managing director, Chris Tulloch: “We typically look for pubs that require investment to bring them back to life. The Grey Man is in a superb location, with plentiful chimney pots in the immediate vicinity. It is in a great community, and we could see it had huge potential.

“We have funding and, having just expanded our head office team, are well positioned to add a further six pubs to our existing estate. We have typically grown by two pubs a year since we began in 2017. However,

we’re not driven by reaching a target number of pubs. Our focus is on maintaining our core business, finding the right venues and a running a fun, sustainable business.

“We have enjoyed a strong few years since the pandemic. The market is clearly tough, not least with the utilities and labour costs seeming to be a constantly increasing factor. However, overall the market is robust if you invest in your pubs and your people and strive to create great experiences for your customers.

“The past few years have seen many traditional pub companies fall in love with the model we have successfully operated for years, opting for percentage based / operator agreements.

As a result, the leased and tenanted options are reduced.

However, this pushes us to explore different opportunities which is a lot of fun!

“As for the future, I would like to see Business Rate reform initiated by the new Labour Government sooner than later. As this won’t be a quick fix, we will need an interim plan to level the playing field between bricks and mortar businesses and online retail.”

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Issue 227

Guest Amenities

Elevating the Guest Experience: The Strategic Importance of Hotel Amenities In today's fiercely competitive hospitality industry, the key to standing out isn't just about offering a place to sleep—it's about creating an experience. Hotel amenities, often perceived as add-ons, are in fact integral components that can elevate a guest’s stay from satisfactory to exceptional. These offerings are more than just extras; they are essential tools in shaping a hotel's or inns reputation, influencing guest satisfaction, and driving both loyalty and business success.

WHAT ARE AMENITIES? Amenities are the facilities and services provided by a hotel that enhance the comfort, convenience, and overall experience of guests. They can range from basic necessities to luxurious indulgences, all of which contribute to how a guest perceives their stay. The role of amenities extends beyond simply meeting guest expectations—they can be powerful differentiators that influence whether a guest chooses to book a stay, whether they enjoy their experience, and even whether they leave a glowing review or return for future visits.

THE ROLE OF AMENITIES IN GUEST SATISFACTION In a world where travellers have an abundance of options, the amenities offered by a hotel can make or break a guest's experience. Whether it's the convenience of free Wi-Fi, the comfort of high-quality linens, or the delight of a complimentary breakfast, each amenity contributes to the overall impression of the property. For business travellers, certain amenities—like a well-equipped workspace, fast internet, and access to meeting facilities—can be the deciding factor in their choice of accommodation.

However, in the modern hospitality landscape, guests are not just looking for the basics.

They expect a certain level of luxury and personalization, and they are acutely aware that if one hotel doesn't meet their standards, there are countless others that might. This means that hoteliers need to be strategic about the amenities they offer, ensuring they not only meet but exceed guest expectations.

CHOOSING THE RIGHT AMENITIES FOR YOUR HOTEL Selecting the right amenities for your hotel rooms or property requires a careful balance between enhancing the guest experience and maintaining profitability. It’s important to recognize which amenities should be offered as standard, which should be available upon request, and which could be positioned as premium add-ons.

Essential Amenities: Hotel toiletries extend fare beyond functional items; they are vital to the overarching guest experience. Thoughtfully chosen and high-quality toiletries have the power to elevate a guest’s perception of a hotel, creating a lasting and positive impression, and are the baseline expectations of any hotel stay. Items like toi-

letries (shampoos, soaps, facewashes), personal care items (hairbrush, body lotion, shaving cream, razors, shower cap), and conveniences such as coffee kits, bathrobes, slippers, and tissue boxes have become standard across the industry. Failure to provide these can lead to immediate dissatisfaction.

Furthermore as the sector seeks to meet escalating concerns for the environment, hotels and inns are increasingly adopting sustainable practices in their toiletry offerings.

Biodegradable packaging, refillable containers, and cruelty-free products are gaining traction, reflecting a commitment to environmental responsibility.

Plus, an important trend in the industry is the support for local communities/businesses with the use of locally sourced or artisanal toiletries, connecting guests with the culture and individuality of the destination, adding a custom-made touch to the overall guest experience.

Special Amenities: Some amenities are highly appreciated but may not need to be provided universally in every room. A dental pack, for instance, could be available upon request, along with other personal items like combs. By making these available through reception rather than placing them in every room, hotels not only manage costs but also create opportunities for guest interaction, allowing staff to personalize the guest experience.

Luxury Amenities: For properties aiming to position themselves as luxury or boutique offerings, the inclusion of high-end amenities can be a significant differentiator. This could include anything from high-thread-count linens and premium bath products to in-room spa services or curated mini-bars. The key is to offer something that feels exclusive and personalized, enhancing the overall value perception of the guest.

THE STRATEGIC APPROACH TO AMENITIES It’s not just about what amenities you offer, but how you present them. In the digital age, where online travel agencies (OTAs) play a significant role in booking decisions, the way you market your amenities can significantly impact your property’s visibility and attractiveness. Engaging, accurate descriptions of amenities can improve your property's chances of appearing higher in search results and entice potential guests to choose your hotel over competitors.

In conclusion, the strategic selection and marketing of hotel amenities are crucial in today's hospitality landscape.

They are key differentiators that can elevate a guest’s experience, foster loyalty, and drive business success. As the hospitality industry continues to evolve, those who master the art of amenity selection will find themselves leading the charge in guest satisfaction and industry reputation.

Guest Supply - Transforming Stays with World-Class Amenities Guest Supply has been a cornerstone in the hospitality industry for over 40 years, providing a comprehensive range of amenities and products tailored to hotels of all sizes. Since its founding, Guest Supply has built a reputation for understanding the unique needs of the hospitality sector, from luxury resorts to budget-friendly accommodations, restaurants, and leisure facilities. This long-standing commitment is rooted in their ability to offer high-quality, reliable products that enhance guest experiences while supporting their customers operations and sustainability goals.

brand cleaners all designed to meet the diverse requirements of their customers. By leveraging close relationships with top manufacturers and maintaining a customer-centric approach, Guest Supply ensures that their customers consistently deliver exceptional guest experiences.

Their extensive catalogue includes toiletries, linens, housekeeping supplies, in-room appliances, and leading

Partnering with Guest Supply means accessing not just products, but also the expertise and resources necessary to stay competitive in a fast-evolving industry. Guest Supply’s solutions are crafted to support both the operational and guest satisfaction goals of any property . www.guestsupply.co.uk

Collaboration Leads to Guest Success sales@guestsupply.co.uk

A collaboration between a Cumbrian hotel and an award-winning natural skincare business has seen explosive sales due to guests’ demand for their bespoke Petrichor toiletries.

Petrichor is the name of the earthy scent produced when rain first falls on dry soil. Derived from the ancient Greek Pétra (rock) and ikh r (ethereal fluid), this became the name for the brand.

In line with Sedbergh Soap Company’s ethos, Dorthe Pratt, the founder of the business, set about incorporating natural and organic ingredients infused with essential oils, grasses and herbs to created Petrichor to the hotel owners’ brief.

James and Nina of The Black Bull: “Petrichor is the essence of a very successful collaboration between two independent businesses. The bespoke artisan-crafted fragrance, inspired by our surroundings, Nina’s rich Japanese heritage is the embodiment of our ethos. We are thrilled how well it has been received by our guests” Dorthe added: “when I set out to compose Petrichor, I knew it would be a challenge. The smell appears rarely here in the Yorkshire Dales as there needs to be a warm dry spell first, and once it starts raining the scent is gone, so my reference point was rather elusive” “James and Nina are ideal collaborators: ambitious,

visionary, and open-minded. They placed a lot of confidence and trust in me to bring it all together and when it happened, it was a real celebratory moment for us all. Scents are emotive, so when I am told I have hit the brief and brought someone’s vision to life, there’s no feeling like it. It becomes about more than doing business together and creating something new – it gives me a strong sense of purpose and fulfilment.“ Sedbergh Soap Company’s clients include several Michelin starred restaurants and Rélais & Châteaux hotels.

See the advert on this page for details or visit www.sedbergh-soap.co.uk

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Issue 227

Cleaning and Hygiene

The Importance of Cleaning and Hygiene in the UK Hospitality Sector In the UK hospitality sector, maintaining high standards of cleaning and hygiene is not just a matter of compliance but a critical factor that can significantly influence a business's success. From hotels and restaurants to bars and cafes, the cleanliness of an establishment directly impacts customer satisfaction, reputation, and even financial performance.

HEALTH AND SAFETY COMPLIANCE One of the primary reasons why cleaning and hygiene are vital in hospitality is to ensure health and safety compliance. The UK has stringent regulations regarding food safety and hygiene, governed by the Food Standards Agency (FSA) and enforced by local authorities. Businesses that fail to adhere to these standards risk not only hefty fines but also the potential closure of their establishment.

Regular cleaning reduces the risk of foodborne illnesses and other health hazards, ensuring that the business remains in good standing with regulatory bodies.

CUSTOMER PERCEPTION AND SATISFACTION In the hospitality industry, first impressions are crucial. Customers are likely to judge an establishment based on its appearance, with cleanliness being a top priority. A spotless environment reflects a business’s commitment to quality and customer care. Conversely, a dirty or poorly maintained venue can lead to negative reviews, diminished customer loyalty, and a tarnished reputation. In the age of social media, where customer experiences are widely shared, maintaining impeccable hygiene standards is essential to prevent damaging feedback.

IMPACT ON STAFF AND OPERATIONAL EFFICIENCY Cleanliness also affects staff morale and operational efficiency. A well-maintained working environment reduces the likelihood of accidents and illnesses among employees, leading to fewer absences and a more productive workforce.

Additionally, when staff work in a clean environment, they are more likely to take pride in their work, which in turn enhances the overall customer experience.

FINANCIAL IMPLICATIONS The financial implications of poor hygiene in the hospitality sector cannot be overstated. Apart from the immediate costs of non-compliance, such as fines and legal fees, businesses may face long-term financial damage due to lost customers and reduced revenue. On the other hand, investing in regular cleaning and maintenance can lead to higher customer satisfaction, repeat business, and positive wordof-mouth, all of which contribute to increased profitability.

CONCLUSION In conclusion, cleaning and hygiene are foundational to the success of any business in the UK hospitality sector.

By prioritizing cleanliness, businesses can ensure compliance with regulations, enhance customer satisfaction, improve staff well-being, and protect their bottom line. In a competitive industry where reputation is everything, maintaining high standards of hygiene is not just important—it’s essential.

Five Star Cleaning, Starts With Best In Class Equipment In all service industries, cleaning is a necessary byproduct of other activity. However, for hotel managers and restaurant owners, it is key to delivering a comfortable front-of-house experience for guests. But good hygiene takes time and resource to get right. This can be challenging in a hotel, where managers and staff have both front of house areas, like restaurants and lobbies, and rooms to keep clean.

cleaners wish their systems were easier to refill. The new compressed Tork Xpress® multifold hand towels increase efficiency with compressed refills allowing the dispensers to hold up to 50 per cent more towels**, meaning they can serve twice the number of guests before refilling.

In addition, compression reduces packaging by up to 27 per cent*** – meaning more towels can fit on a shipment, and less packaging is thrown away.

Ther first step in achieving hygiene, while minimising the time impact on staff, is to equip staff with the tools and knowledge for the job. That’s why Essity (makers of Tork products) works to provide hoteliers, and other service industries, with the right equipment so cleaning doesn’t become a hindrance to the hive of activity hotels can offer.

* Problem detection study conducted in US, UK, Mexico and China, 2020

A large facility, means maintaining a large number fo work stations, so it’s no surprise that 71 per cent* of

Visit www.tork.co.uk to learn more. ** Problem detection study conducted in US, UK, Mexico and China, 2020 *** Compared to equivalent Tork standard folded towel

Products and Services

Issue 227

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Guest Supply - Transforming Stays High End Wine Preservation In Your Business or Home with Expert Wine Storage with World-Class Amenities Guest Supply has been a cornerstone in the hospitality industry for over 40 years, providing a comprehensive range of amenities and products tailored to hotels of all sizes. Since its founding, Guest Supply has built a reputation for understanding the unique needs of the hospitality sector, from luxury resorts to budget-friendly accommodations, restaurants, and leisure facilities. This long-standing commitment is rooted in their ability to offer high-quality, reliable products that enhance guest experiences while supporting their customers operations and sustainability goals.

Their extensive catalogue includes toiletries, linens, housekeeping supplies, in-room appliances, and leading brand cleaners all designed to meet the diverse requirements of their customers. By leveraging close relationships with top manufacturers and maintaining a customer-centric approach, Guest Supply ensures that their customers consistently deliver exceptional guest experiences.

Partnering with Guest Supply means accessing not just

products, but also the expertise and resources necessary to stay competitive in a fast-evolving industry. Guest Supply’s solutions are crafted to support both the operational and guest satisfaction goals of any property. www.guestsupply.co.uk sales@guestsupply.co.uk See the advert on page 19 for further information.

For those who cherish the exquisite notes of a fine vintage, proper storage is paramount.

At Expert Wine Storage, we understand that every bottle is an investment and our stateof-the-art wine storage products are designed to ensure that your wine collection ages gracefully, maintaining its peak flavor profile and value.

With years of experience in wine preservation, Expert Wine Storage offers bespoke solutions tailored to the needs of collectors, whether you're a seasoned connoisseur or just beginning your journey into the world of wine.

Our climate-controlled wine fridges and wine walls offer precise temperature and humidity regulation, protecting your bottles from the fluctuations that can compromise their integrity.

We've provided wine storage solutions to Michelinstarred restaurants and the finest institutions such as Oxford University.

We offer a range of wine storage options including:

• Wine fridges and coolers • Ageing wine cabinets • Luxury wine walls • Wine room conditioning units • Wine cellar / room design Invest in your passion with Expert Wine Storage.

Preserve your collection, protect your investment, and enjoy the finest wines the way they were meant to be enjoyed.

Call us on 0330 133 2327 or visit www.expertwinestorage.co.uk to speak with one of our experts today.

Modular Magic: Winterhalter’s MT Dishwasher is Amazingly Adaptable One of the big problems with big conveyor dishwasher systems is that each one is bespoke – and once they’re built, they’re set, with limited options for change.

Winterhalter’s new MT conveyor systems have changed all that: their modular system is incredibly adaptable, so they can fit any space or application, giving designers a new level of footprint flexibility. And even after they are installed they can be easily restructured, by retrofitting additional modules, to keep up with a site’s changing circumstances.

There are two types of MT system, the MT Flight (MTF) dishwashers, where dirties are loaded straight onto the conveyor, and the MT Rack (MTR), where they are put into racks on the conveyor.

The basic structure of a MT system consists of the pre-wash, main wash, rinse and drying zones (or modules), plus an inlet zone, positioned upstream, plus the loading and unloading areas. So that designers can specify their perfect machine, Winterhalter offers a range of additional modules, such as extra wash or drying zones, allowing the machine to be tailored to individual requirements.

Winterhalter has also developed ‘neutral’ modules that can be positioned between operational zones (prewash, wash, rinse and drying). They extend the distance between the zones, meaning the MT can accept extra-large wash

Atlas Hospitality Cleaning and hygiene are the backbone of a successful hotel, restaurant and professional kitchen. Ensuring the safety of food, the health of customers and staff, and the overall reputation and efficiency of the business is crucial for several reasons, namely:

• Brand Protection, Customer Trust and Confidence: Customers are more likely to trust an establishment that maintains visible cleanliness, thereby enhancing the business's reputation.

• Food safety and the prevention of cross contamination: Professional kitchens are subject to strict health and safety regulations. Regular cleaning ensures compliance with these laws, avoiding potential fines, shutdowns, or damage to the business's reputation.

• Preservation of Food Quality: Proper hygiene practices help maintain the quality of the ingredients and the food served and promotes a positive customer experience.

• Minimised Downtime: A clean and well-organised kitchen can operate more efficiently, reducing the likelihood of equipment breakdowns due to the accumulation of grime, grease, or other residues.

• Safety for Staff: A hygienic kitchen reduces the risk of accidents and injuries, such as slips, trips, and falls, ensuring a safer working environment for the staff.

• Positive Inspections: Regular cleaning ensures that the

kitchen is always ready for health inspections, reducing the stress and potential for negative outcomes during surprise visits from inspectors.

In addition, long-term sustainability considerations are important in terms of equipment and asset longevity.

Effective and regular cleaning of kitchen appliances and expensive surface areas protects your business’s investment and extends the life of your assets by preventing the buildup of dirt and grime that can cause wear and tear.

At Atlas Hospitality, we ensure that every aspect of your premises is meticulously maintained to reflect your exacting standards of cleanliness, hygiene and refinement.

Our highly trained professionals effortlessly integrate into your front or back-of-house operations, ensuring a memorable experience for every customer.

Phone: 0800 132 507 Email: info@atlasfm.com Or see the advert on page 9.

MIWE Smartfresh Lands in the UK EPP is pleased to announce the first sale of the MIWE smartfresh system in the UK. MIWE smartfresh allows bakers to offer fresh, high-quality products to customers whilst storing goods for longer, saving time, energy and money. The first unit in the UK has been purchased by an established bakery in the north of England with a history of excellence.

The MIWE smartfresh storage system allows bakers to store par-baked goods, such as bread, for a longer period of three to 10 days, and bake them off as and when they’re needed. By storing products at a constant temperature of about 4°C and a humidity of 95-98% RH, par-baked goods are able to absorb more moisture with each day they’re stored. This improves the texture, flavour and shelf life of products, as they stay fresher for longer.

“MIWE’s smartfresh is a fantastic new innovation in storage technology, allowing bakers to offer customers the best possible quality and freshness, whilst also preventing wastage and saving time, money and energy,” says Steve Merritt, managing director of EPP, the exclusive distributor of MIWE products in the UK and Ireland. “It’s especially

items, such as crates or containers. By creating balance between the zones, the neutral modules also enhance the performance of the MT. The ability to retrofit new modules into an established machine is a massive benefit.

These big conveyor systems can have a service life of decades, over which period the business’s needs are likely to change. Using new crockery that’s tricky to dry? Expand the drying zone. The business grows and capacity needs to increase? Add an extra wash zone. Since modules are connected with silicone-free gaskets, installation (considering the size and complexity of the systems) is easy and quick.

As well as the machine itself, a conveyor system will need an inlet table leading to the machine and an outlet roller table at the end. MT systems can be specified with either straight or corner versions for both.

MT conveyor systems can handle up to 8,000 plates (MTF) or 355 racks (MTR) per hour. List prices for a complete system start at around £51,000.

For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

OTC – A Journey of Tradition, Family, and Wellbeing One True Concoction (OTC) is more than just a beverage brand; it’s a blend of tradition, family, and a deep commitment to wellbeing. The name OTC carries several layers of meaning. It signifies the availability of our products "over the counter," reflects the founder's experience in London’s financial sector with "over the counter trading," and encapsulates our dedication to "organic traditional concoctions." Additionally, OTC is a tribute to family, representing the initials of the founder's sons, Omari and Tyrone, and his nephew, Corey.

Our signature beverages, Sorrel and Ginger Beer, are renowned for their natural cleansing properties, offering a refreshing and health-conscious choice for consumers. The distinctive sleeve design and vibrant colours of our packaging ensure that OTC beverages stand out on the shelves, catching the eye of discerning customers. Feedback from events has highlighted the unique difference in taste between our sparkling and still versions, adding an intriguing dimension to our product range.

Since the launch of OTC, our products have found their way into a variety of establishments, including a pub in Walthamstow, a vegan restaurant in Hackney, a supermarket in Bruce Grove, and a health food store in Southgate. We are actively expanding our reach, with

ongoing discussions with additional health food stores in Finchley, a supermarket in Luton, and takeaways in Hackney and Tottenham. We are also in initial discussions with two major national distributors.

Our commitment to community extends beyond our products. The founder is deeply involved in mentoring youth through Volunteering Matters and is a Founder Patron of the Legacy Onside Youth Zone in Croydon, supporting young people and giving back to the community.

In July 2019, OTC collaborated on a special edition bottle to raise funds for the Aren Mali Memorial, celebrating the life of the founder's best friend's son. This initiative is just one example of how OTC uses its platform for positive impact.

At OTC, we live by the words of a famous Jamaican singer: "Gratitude is a must." We are immensely proud of how far we’ve come on our drinks journey and are excited for the future, including the potential recognition of our efforts through prestigious awards.

Follow our journey on Instagram at @otcbeverages, and discover the true essence of One True Concoction.

See the advert on page 2, call 0844 357 0441or visit www.otcbeverages.com

well-suited to bakers with a wide variety of single par-baked goods, affording them greater flexibility to bake as needed. We’re excited to be bringing this technology to the UK and Ireland, and we know it’s going to be a huge asset to many bakeries here.”

By being able to store more par-baked goods for longer, bakers are afforded more options to choose when they bake. Bakers can reduce awkward night shifts, accommodate public holidays, and bake products quickly as demand increases.

MIWE smartfresh is also suitable for in-store baking.

Because it does not require such significant changes in temperature – as seen with traditional energy-intensive method of freezing par-baked goods – the MIWE smartfresh system allows bakers to reduce their carbon footprint, limit energy pull and save costs.

MIWE smartfresh is available in the UK and Ireland exclusively from EPP. For further enquiries, please contact the EPP team at sales@eppltd.co.uk.

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Issue 227

Products and Services

Collaboration Leads to Guest Success Exceeding Customer Expectations

A collaboration between a Cumbrian hotel and an award-winning natural skincare business has seen explosive sales due to guests’ demand for their bespoke Petrichor toiletries.

Petrichor is the name of the earthy scent produced when rain first falls on dry soil. Derived from the ancient Greek Pétra (rock) and ikh r (ethereal fluid), this became the name for the brand.

In line with Sedbergh Soap Company’s ethos, Dorthe Pratt, the founder of the business, set about incorporating natural and organic ingredients infused with essential oils, grasses and herbs to created Petrichor to the hotel owners’ brief.

James and Nina of The Black Bull: “Petrichor is the essence of a very successful collaboration between two independent businesses. The bespoke artisan-crafted fragrance, inspired by our surroundings, Nina’s rich Japanese heritage is the embodiment of our ethos. We are thrilled how well it has been received by our guests” Dorthe added: “when I set out to compose Petrichor, I

The Label Group

The Label Group are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

The labelling gun market can be complicated. Many products are known by

knew it would be a challenge.

The smell appears rarely here in the Yorkshire Dales as there needs to be a warm dry spell first, and once it starts raining the scent is gone, so my reference point was rather elusive” “James and Nina are ideal collaborators: ambitious, visionary, and open-minded. They placed a lot of confidence and trust in me to bring it all together and when it happened, it was a real celebratory moment for us all. Scents are emotive, so when I am told I have hit the brief and brought someone’s vision to life, there’s no feeling like it. It becomes about more than doing business together and creating something new – it gives me a strong sense of purpose and fulfilment.“ Sedbergh Soap Company’s clients include several Michelin starred restaurants and Rélais & Châteaux hotels.

See the advert on page 9 for details or visit www.sedbergh-soap.co.uk

different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry.

A wide variety of specialist features including auto-incrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

Call 01736 810334 for details or see the advert on page 11.

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

customer that the venue cares about their card security.

If a customer wishes to run a tab and their bank card is slotted in the wallet or stuffed into a till, things don't look good for the business. The impression of the brand is diminished, resulting in less loyalty and, ultimately, a reluctance for that customer to return. One of CardsSafe's longest-standing 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. See the advert on page 39.

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 clean-down. 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

Cinders ‘Classic’ Barbecue

South West Coffee Co. Your Partner in Coffee CLEAN Do The Workwear, So

We can help you make the most of your coffee and hot drinks service, ensuring high levels of customer satisfaction and loyalty – together with increased profits.

We offer a wide range of coffee machines, all at competitive prices and with a range of rental, fnance and leasing options available.

We have our own in-house engineering team and guarantee the highest levels of customer service, ensuring downtime is kept to an absolute minimum. Wholesale customers get discounted service charges, further enhancing the overall value of working with us. With experience in all makes of machine, we have no problem working with your existing equipment.

We even offer a free inspection and service to new

customers to make sure your machine is running as it should before getting to work serving up some of the best coffee going…

We also supply a full range of leading, premium products for your hot drinks service.

“Not only are deliveries super quick and reliable but we’ve been given fantastic training and continual support in all aspects of our coffee offering. Their branding looks fantastic and we’ve had great customer feedback too so couldn’t be more delighted!”

Jane – RIVER EXE CAFE, Exmouth For further information call 07776 184141, email hello@swcoffeeco.com or visit www.swcoffeeco.com See the advert on page 2.

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 visit www.saniflo.co.uk or see the advert on page 11.

Sanicom. Proven & Reliable Pump Solution for Hospitality

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 singlesite hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your con-

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

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

To find out more: www.cleanservices.co.uk or see the advert on page 3.

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 high-quality 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.

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Bar Snacks

Issue 227

Tayto Has ‘Snacking Sorted’

As the largest family-owned, British-based snack company with a stable of well-known British brands, Tayto has ‘Snacking Sorted’.

Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time. Our unique offering provides hospitality and licensed venues with a snacking ‘onestop shop’.

Here are our top tips on how to maximise sales - and profits - from snacks! *Stock a wide range of proven, premium snacks that have been developed for the licensed sector Pub consumers look for brands they can trust and it’s important to stock proven sellers! Tayto has a range of award-winning snacks to suit every pub and cover a large range of ages and dietary requirements: • Midland Snacks Traditional Scratchings – No 1 brand1 and our best-selling pubcard – boasting a 2-star Great Taste award, with its traditional hand cooked recipe that has stood the test of time.

• Mr. Porky Original Scratchings – the No 2 brand1 is the most recognised name in scratchings and also a 2-star Great Taste Award winner.

• Mr. Porky Crispy Strips - a lighter bite, akin to crispy bacon rinds, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award-winner • REAL Hand Cooked Crisps – premium, award-winning, food service focussed crisp brand with 9 strong flavours (of which 7 are Great Taste Award winners). All recipes are gluten free, vegetarian and with no added MSG. REAL has relaunched it’s punchy Ham & Mustard flavour and has partnered with Colman’s, the UK’s number one mustard brand2 to bring you REAL Handcooked Ham & Colman’s Mustard.

• Animal Adventures – vegetarian, gluten-free, with no added nasties, is a lightly salted animal-shaped fun snacks that kids love.

KNOW YOUR CUSTOMER Boost sales by tailoring your range to their tastes. Our research shows that younger male consumers prefer the meaty flavours – like Roast Ox, Ham & Colman’s Mustard whereas the more traditional flavours are popular with the 45yrs+ - Salted, Cheese & Onion and Sea Salt & Black Pepper.3

PROMPT SERVICE

We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is ‘I just didn’t think about it’4. By simply asking “Would you like a snack with that?”, staff can easily increase incremental sales and profits – and add to the customer experience.

SEEING IS BELIEVING Snack sales increase by up to 80% when they are more visible5. Put your snacks where customers can see them o Pubcards or clip strips behind the bar o A full range of crisps on the bar o Bar runners and coasters are great eye-catching prompts Tayto provides pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS available by scanning the QR code below.

PREMIUM PROFITS By not offering a range of premium snacks, pubs could be leaving money on the table. Research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack4.

Premium crisps are another essential bar snack given 82% of pub goers eat them6 and consumers are willing to pay up to 30% more for premium over standard products7. Having products that aren’t available in supermarkets, such as REAL Hand Cooked Crisps, enables venues to justify premium pricing.

HOG THE LIMELIGHT – DON’T FORGET PORK SNACKS! Snacks also have the potential to increase sales of drinks. Pork scratchings are a great example. The perfect partner to cider, wine, and especially premium beers and lagers, their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on.

Scratchings really are the ULTIMATE PUB SNACK! In a 2021 poll, they topped the list when 2,000 pubgoers were asked to name their favourite pub snack.8 This comes as no surprise as 83% of pork snacks are consumed with a drink9. The combination of a pint and scratching has been passed down generations and is fundamental to the Great British pub experience. There really is no matching a scratching!

Tel: 01536 204200 www.taytogroup.com SOURCES: 1. Circana Symbols & Independents GB | Pork Snacks | Value | 12 w/e 06-May-23 2. Kantar Topline Report 23.10.23 3. 1,500 Craft Gin Clubber March 2021 4. Norstat | Nov 20 5. HIM! Foodservice 2016 6. Norstat | Consumer Usage | March 2019 7. CGA Strategy Research | 2016/2017 8. Perspectus Global Poll | March 2021 9. Norstat | Jan 20

The Perfect Snack for All Your Trade and Hospitality Needs Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle.

Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display.

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET? Established in 2011, we are a family-owned and operated business. At the core of our operations lies a

personal touch, ensuring our trade customers enjoy the following advantages: • Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products • All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process • Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge • All our ingredients are of the highest quality.

Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com See the advert on page 5.

Fly the Flag for Good Taste Snacks represent an excellent opportunity for pubs and bars to encourage consumers to increase spend. While snacks won’t replace meal occasions, they offer pubs the opportunity to trade up on drinks-only visits, with 56% of customers saying they like to consume savoury snacks with an alcoholic drink1.

to pubs and bars feel like a special occasion. With 93 Great Taste Awards across the range, Tyrrells offers a great accompaniment to a glass of wine, offering classic and popular flavours including Mature Cheddar & Chive, Lightly Sea Salted and Sea Salt & Cider Vinegar.

Perfect when paired with a cold beer, our KP Nuts range features KP Flavour Kravers Flame Grilled Steak in a 21x50g pub card. Combining the best-performing SKU from the Flavour Kravers range with the popular pub card format, Flame Grilled Steak drives sales in pubs and bars by tempting customers to trade up.

Launched this year, our new League of Tyrrellbly Good Taste initiative supports the Out of Home (OOH) channel in driving bagged snacks sales. The initiative enables OOH outlets to register their business via a bespoke platform to receive exclusive POS, with 200 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.

Consumers gravitate towards familiar brands that they trust and recognise so it’s important to stock a range of best-sellers that customers want. KP Snacks offers a diverse portfolio of flavoursome and popular snacks perfectly positioned to help pubs and bars gain sales. From tasty nuts, perfect when paired with a cold beer, to premium crisps, our range can create value and generate demand by meeting all consumer needs.

KP Snacks’ premium hand-cooked crisp brand Tyrrells is an ideal choice for customers looking to make trips

FInd out more – www.tyrrellscrisps.co.uk/league/ See the advert on the previous page for details.

PLEASE MENTION THE CATERER, LICENSEE & HOTELIER NEWS WHEN REPLYING TO ADVERTISING

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Issue 227

Chefs' Buyers Guide Greenleaf’s Christmas Collection Unveiled

Utensils for the restaurant and fast food trades!

phs Greenleaf has launched its 2024 Christmas tree collection, featuring everything from sustainable moss trees to novelty Christmas jumper 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 have something that reflects their ethos and culture.

“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’.

“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.

Suncream Ice Cream - The Great Taste of the Summer

We at Fryersmate have over fifty years experience between us in the hospitality sector.

Fryersmate, Unit 3, Great Northern Way Great Northern Terrace Lincoln LN5 8XF

Call us now: 01522 542054 Email: info@fryersmate.com www.fryersmate.com

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

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 well-equipped 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 robotfilled 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

Chefs' Buyers Guide If You Are Going To Do Northern Ireland - Bringing One Trade Show This Year, Character to Your Business Then This Is It…

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CLH DIGITAL

Issue 227

Join us at the Booker Catering Trade Show, Wednesday 25th September at the iconic Wing building of the Silverstone Circuit (Towcester NN12 8TN) from 9am to 4pm

The invitation is open to all catering type establishments, new or existing to Booker Wholesale, with over 5 halls as well as outside street food zones, there is so much to see and do.

Covering food, drink, non food as well as the support with utilities or allergens, supported by live demonstrations and trends advice from butchers, greengrocers, baristas, leading chefs and mixologists. Plus throw in some fun like racing simulators then this is one event not to be missed.

Over 4,000 visitors attend and come back every year from across the country. Don’t take our word

for it… Customers feedback include, “Learnt so much”, “Chance to see a lot of the right people in one place” “Lots of fun as well as lots to see”, “So much new and products perfect for our business” , we could go on

Open 7 days a week across the whole of the UK, Booker/Makro offers caterers one of the widest and indepth services.

From a wide range of channels to suit the customer from the traditional collect service, order online to collect or for a delivery from the branch.

Even an option to purchase from an extended range of premium alcohol, food or even catering equipment. Supported by loyalty schemes and locked down pricing and extended service like oil recycling and credit. You’re truly Better off with Booker. www.booker.co.uk

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

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

McWhinney’s Sausages McWhinney’s Sausages has been a family run business since 1898. Starting out in a butcher’s shop, many things have changed over the years, but one thing has stayed the same – quality. The company emphasises quality above all, using only the best quality cuts of pork to produce their award-winning Irish Pork Sausages. Everything from the 126-year-old recipe used in the Premium sausage to the newer additions, such as gluten free, used the same high-quality ingredients and get the same care and attention to ensure a consistently excellent result every time.

MD Kevin McWhinney is a fifth-generation butcher who was raised on the premium sausages. 6 years ago, he

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

was diagnosed with coeliac disease and became unable to eat any of the products he produced. This led to the creation of the McWhinney’s Gluten Free Sausage. Applying the McWhinney’s quality ethos, Kevin set out to create a great product in its own right as opposed to a passable alternative. In this he succeeded in creating a sausage with a hint of honey-roast ham sweetness which packs a peppery tingle on the back of the palette.

Gluten free offerings are becoming increasingly important as awareness in the industry grows and kitchens become more equipped to deal with the challenges it poses. The McWhinney’s Gluten Free can sit on any menu proudly to delight diner’s tastebuds whether coeliac, gluten-reducing or just looking far a tasty sausage.

For more information email info@mcwhinneys.com

Photo courtesy of Titanic Distillers, Belfast.

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Chefs' Buyers Guide LittlePod’s REAL Vanilla Paste The team at LittlePod have been speaking to chefs all over the UK in a bid to learn more about vanilla use in the nation’s professional kitchens.

In doing so, a trend has emerged and a consensus reached: quality, affordability and ease-of-use are all crucial when it comes to choosing ingredients in 2024.

For more than fourteen years, such considerations have been at the forefront of LittlePod’s Campaign for Real Vanilla and the innovative product with which the company was launched in 2010.

“We have received great feedback, reviews and recommendations since bringing our natural vanilla paste in a tube to market all those years ago,” said Janet Sawyer MBE BEM, LittlePod’s founder and Managing Director, who spent time with the chefs gathered for the latest A Passion to Inspire Upskill Day in Suffolk earlier this summer.

“The chefs who use our vanilla paste continue to recommend it to their colleagues and others in the industry.

They love the quality of the vanilla and the functionality of the tube. This is the best endorsement of all.

“LittlePod’s vanilla paste is such a versatile product. It saves time and hassle, there’s no need to scrape and split pods, and it has been described as an evolution for the kitchen.

“The chefs we speak to tell us that the tube is the perfect size to hold, the fliptop lid makes our vanilla paste quick and simple to use, and that understanding that one teaspoon of vanilla paste is equivalent to one vanilla pod helps them to manage portion control.

“It’s so important for us to get this feedback as it helps us to encourage more chefs to use REAL vanilla from LittlePod. This enables us to continue to support the farmers in the Equatorial regions and to underline the importance of top quality real, natural ingredients.”

Like to find out more about LittlePod? Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call 01395 232022.

Tiptree Patisserie – Serious About Shortbread

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

At Tiptree Patisserie, we’ve built our reputation on crafting exquisite cakes and desserts that celebrate tradition and quality, supplying the hospitality sector with traditional, cakes, desserts, scones and much more since 2010. Today, we’re proud to be channelling our expertise into expanding our shortbread offerings a category that has rapidly become an important part of our growing product range. These buttery, melt-in-the-mouth treats are becoming a hallmark of our brand, and we’re serious about making them nothing less than exceptional.

With traditional flavours such as All-Butter and Chocolate Chip, to more unusual seasonal flavours like Lavender and Mince Pie, there is something for everyone to enjoy.

As part of the Wilkin & Sons family of business, famous for its Tiptree Jam, you can be assured of our focus on quality and ingredients. Naturally, here at Tiptree Patisserie our handmade cakes are made with

Tiptree preserves and curds.

Our much-loved biscuits have found a warm welcome in hotels across the country, where they are enjoyed as part of a premium offering for room service and gifting. Our bespoke white-label solution also enables us to meet the exacting standards of high street retailers and farm shops, who trust us to deliver excellence under their prestigious labels.

At Tiptree Patisserie, shortbread is not just another product; it’s an expression of our brand's dedication to quality, tradition, and the art of artisan baking.

If you would like to get in touch about supply or to discuss a white-label solution for your business, please get in touch: Tel: 01376 509101 Email: tiptreepatisserie@tiptree.com Web: www.tiptreecakes.com

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Introducing Task Manager: Revolutionising Food Safety and Vista Technology Support: Your Trusted Partner Operational Efficiency in Hospitality & Catering Industry NCCO International announces the launch of Task Manager, an innovative food safety task management and temperature monitoring solution designed for the hospitality & catering industry. Task Manager addresses key challenges in food safety, regulatory compliance, operational efficiency, and customer satisfaction, making it an essential tool for catering businesses.

"Task Manager is a transformative digital HACCP solution," said Karl Rose, Managing Director of NCCO International. "Our system not only ensures adherence to food safety regulations but also enhances the quality and safety of the meals served, contributing to a superior customer experience."

Task Manager assists catering companies in complying with local, state, and federal food safety regulations, significantly reducing the risk of foodborne illnesses. With robust record-keeping and log management capabilities, Task Manager ensures that businesses are always auditready, simplifying health inspections and compliance

checks.

The system automates temperature monitoring for refrigerators, freezers, and food storage areas, eliminating the need for manual checks and helping maintain safe temperature limits. Task Manager also organizes food safety-related tasks, such as cleaning schedules, equipment maintenance, and staff training, ensuring thorough and efficient operations.

By maintaining consistent monitoring, Task Manager helps preserve the nutritional value and quality of both stored and prepared food. Real-time alerts for temperature deviations allow for quick corrective actions, potentially preventing spoilage and ensuring that customers receive high-quality meals.

For more information about Task Manager, please visit www.ncco.eu or contact David Webster at dwebster@ncco.com.

Discover how Vista Technology Support can help you grow your business, enhance your customer experience, and streamline your operations.

Vista provides a comprehensive package of IT solutions designed for retail and hospitality businesses of all sizes and sectors.

Vista’s services include hardware supply, software configuration, cloud support, cyber security, network, and managed services, as well as technology installation, structured data cabling and remote technology helpdesk and onsite engineering and training and support.

Vista supports an award winning suite of customer focused IT services, provided by a team of experienced and certified professionals who understand the unique challenges and opportunities of the retail and hospitality industry.

Vista can help you improve your sales, profitability, and customer loyalty by providing you with the latest and most reliable in-store technology solutions.

Vista can help you enhance your customer experience by offering you solutions such as digital signage, self-service kiosks, mobile PoS, loyalty programs, and in-store

ordering.

Vista helps you streamline your internal operations by providing you with a range of flexible IT services (Service Desk, Maintenance, Technology Deployment), enabling you to focus your budgets and resources on your core retail skills and in serving your customers.

Vista is a trusted partner for hundreds of retail and hospitality businesses (large, medium and small) across the UK and afield.

Vista offers you a flexible and scalable approach that can adapt to your changing needs and budget.

Vista provides you with a true partner and one stop shop for all your IT needs, saving you time, hassle and costs.

If you are interested in learning more about Vista Technology Support and how we can benefit your business, please visit our website at www.vistasupport.com or call us on 0330 135 9878.

We will be happy to provide you with a free consultation and a customised quote based on your specific requirements.

We look forward to hearing from you.

King’s Cross and SevenRooms Aren’t Just Partners; They’re Rewriting the Rules of Hospitality with Tech That Truly Understands Your Guests In a first-of-its-kind partnership for European hospitality, King's Cross has teamed up with SevenRooms, the leading restaurant marketing and operations platform, to become the first real estate destination to launch an aggregated restaurant booking experience. This initiative enables diners to find and book reservations at 11 of King's Cross's esteemed restaurants, including El Pastor, Caravan, and Coal Office, all through a single, convenient platform.

The SevenRooms platform, seamlessly integrated into the King's Cross website, simplifies and improves the visitor experience by cross-promoting multiple restaurant brands and eliminating the need for diners to visit multiple restaurant websites or apps.

“We have been able to facilitate this easy-to-use booking platform that allows customers to get a single view of table availability and make bookings without having to visit multiple websites, which can be time-consuming and frustrating,” said James Rayner, Head of Retail at King’s Cross.

Diners can search by date, time and party size to see restaurant table availability across the estate. This not only ensures guests book at King’s Cross restaurants, but maximises restaurant revenue potential by ensuring all avail-

able tables can be booked quickly and easily.

“It is our mission to help restaurants thrive, and partnerships like these are incredibly impactful in helping bring more business to our restaurant partners by making it easier for diners to book reservations at the places they want to go,” said Danilo Mangano, EVP, International at SevenRooms.

Leveraging SevenRooms’ tech, restaurants benefit from more reservations, while also capturing guest booking details like allergies or special occasions and collecting and responding to customer feedback, delivering more personalised guest experiences that boost loyalty.

This collaboration marks a significant advancement in the integration of technology and hospitality. By prioritising customer convenience and leveraging data-driven insights, King's Cross and SevenRooms are setting a new benchmark for dining experiences, transforming the way diners discover and book their favourite restaurants.

“We hope that by delivering this customer-first experience, customers will keep choosing King’s Cross as their dining destination of choice,” Mangano added.

For further information visit www.sevenrooms.com

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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

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.

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.

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

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 facing page for details.

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Mobile Coffee Is The Growth Sector! LEDsynergy - LED Video Screens & LCD Displays

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!

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, connect-

ed 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

With over 40 years’ experience in the LED industry, LEDsynergy is a market leader in the field of Programmable Electronic Display Systems and can offer a vast range of LED displays to meet a wide variety of customer applications from simple information displays, right up to large scale, full colour video boards for both Indoor and Outdoor use.

We are incredibly proud, that as a British manufacturer, we have recently become a registered manufacturer with ‘The Made in Britain’ organisation. We design, develop, and manufacture right here in the UK, so that as a customer you can be assured, we have quality at the forefront of our principles and, in addition, we offer outstanding service and of course ongoing support to our valued customers.

We have a highly dedicated and professional team all working in synergy to offer the complete solution from initial design through fabrication to installation and commissioning. We provide the best advice, very competitive prices, and highly reliable products. With a vast

range of LED products, we can compete at all levels of tendering.

Within the hospitality sector we can offer LED video screens which can be used in many ways; such as large TVs, stage backdrop screens, information screens, site entrance displays and ‘what’s on’ event information.

The key to our success is reliability coupled with the highest quality of design and service, with a total commitment to every customer through all aspects of their project.

Flexibility and careful design are key factors in ensuring accurate compliance to customer specifications with relatively short lead-times.

If you want to find out more about how we work, then why not give us a call on 01264 303030 or email us on sales@LEDsynergy.co.uk. Or why not come to visit us in Andover, Hampshire, we have a showroom where you can have a play with the displays, and you can see just how impressive and versatile they are. www.ledsynergy.co.uk

Outdoor Furniture That’s Built To Last Leading the Way in Table Numbers & QR Code Thanks to the weather and heavy use, no furniture has to work harder than the pieces you choose for your outdoor space. Trent Furniture offers a great range of durable, contract grade outdoor furniture that your customers can rely on for comfort and you can depend on for durability.

The Monaco Stacking Chair is a great choice to accommodate outdoor diners. The popular wicker seating option is available in a choice of black, natural, red or green. Made from durable synthetic woven rattan, this is a comfortable chair built to cater for all weathers. Alternatively, you can choose between sturdy aluminium or wood effect slats. Whichever seat you opt for, the sturdy aluminium frame with fully welded joints is built for strength and can be stored stacked up

to 10 high.

Picnic benches are a stalwart of any British beer garden and also offer an ideal solution for alfresco dining.

Available to seat 4, 6 or 8, the sustainably-sourced Chunky Picnic Table is made from 4cm thick, fully dip-treated spruce wood and features a double strut across the A frame and galvanised metal fixings. Not only that, its attractive rounded edges and corners and smooth timber slats mean your guests will be sitting comfortably!

Both these picnic benches and the Monaco chair range are also perfect for indoor use in garden rooms or venues where outdoor style seating is required.

For more information, please call 0116 286 4911 or fill in our contact form at www.trentfurniture.co.uk

Labels for the Hospitality Industry

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.

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.

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 See the advert on page 34.

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Expanding Your Business Potential with Quality and Style

Unable to take any more bookings because it’s too cold outside or raining? Turning customers away because you’ve run out of seats? As professionals in the world of Outdoor Coverings for commercial venues, Broadview know how important it is to keep your business operating whatever the weather.

More clients are looking to enhance their outdoor dining spaces with a Pergola, Awning or Umbrella System that can accommodate all seasons. Broadview are as passionate about outdoor coverings as you are about maximising your business potential. Invite them to see your outdoor space, discuss the options available and turn your vision into a reality. Most importantly, they’ll show you how to achieve a fast return on your investment.

With one of the largest ranges of outdoor living systems in the South, manufactured by the industry leading brand Brustor, every system from Broadview can be custom designed to fit your business. They offer both

louvred roof pergola systems and garden awnings with rotating and retracting roofs which are powered by a Somfy motor and can be operated either by remote or app control as well as umbrella systems.

Add extras such as LEDs, heating, Bluetooth speakers and sliding glass and you’ll get not just an Umbrella, Awning or Pergola, but a full outdoor room to use all year round.

Broadview have over 55 years of experience in the industry - backed with a five year warranty, 5 star ‘Excellent’ Trust Pilot rating and an accredited ‘Somfy Expert’ status, so you can be sure that you’re in good hands from initial survey right through to the final installation. Talk to the experts for your free consultation and see how your business can benefit with an outdoor lifestyle solution.

Call 01202 679012 or visit their website: www.outdoor-shading.co.uk

Café Culture - Pavement Profit

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

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

• 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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Let Jefferson Calor Gas Power Your Hospitality Experience Let Jefferson Calor Gas Power Your Hospitality or Catering Experience with Free Delivery for LPG Propane or Butane Cylinder Supply wherever you are on the UK South Coast from Eastbourne to Weymouth.

In the bustling world of hospitality and catering, reliable fuel sources are not just necessary; they are essential.

Whether you're heating an upscale hotel patio or firing up a BBQ or hotplate burner at a local food festival, Jefferson Gas has your energy needs covered with our high-quality Calor Gas Propane, Patio Gas Cylinders & Refills plus Campingaz Butane Gaz Bottles.

Why Partner with Jefferson Calor Gas? • Diverse Applications: Superb for gas barbecues and patio heaters designed to enhance dining ambience and comfort.

• No Mains Gas, No Problem: Ideal for venues and

events without access to mains gas supply.

• Mobile Solutions: Essential for mobile catering units, burger vans, and food trucks at events and festivals.

Our Calor Gas Delivery Service: • Free Delivery: We Supply Calor Gas Bottles directly to your business at no extra cost, ensuring you have the necessary resources without the hassle.

• Reliability: Experience uninterrupted service a dependable supply, helping you keep operations smooth and efficient.

• Customized Services: Dynamic Supply & Delivery Arrangements to fit your specific needs, volume, and frequency.

Let Jefferson Fuel Your Success: Call us on 01273 041500 to schedule your first Free Calor Gas Delivery.

Choose professionalism, choose reliability, choose Jefferson Calor Gas.

Discover Your Perfect Catering Gazebo with Gazeboshop At Gazeboshop, we specialise in high-quality printed gazebos tailored for food and drink vendors. Whether you run a street food business or participate in occasional markets and events, our custom-printed gazebos will help you stand out and attract customers.

Our catering gazebos are perfect for showcasing your delicious offerings.

They easily accommodate BBQs and street food ovens, ensuring your setup is both practical and visually appealing.

Fully waterproof and flame retardant, our gazebos offer year-round protection from wind and rain, keeping you and your food sheltered and dry. We also offer printed accessories like sky banners, half walls and flags to further personalise your unit and enhance your business’s visibility.

Food and drink gazebos aren't limited to outdoor use; they can also provide a competitive edge at indoor events. We’ve proudly supplied a number of catering clients over the years, including The Filthy

Vegan, Santina’s Wood Fired Pizza Co, Acropolis Street Food, and Bring & Braai Catering. A well-designed gazebo can showcase your unique products and attract passers-by, making your booth the go-to spot at food festivals, markets, and events. Our pop up gazebos come with a manufacturer’s warranty of up to 3 years, and next working day delivery is available for spare parts.

For those who don’t need a branded gazebo or are working within a budget, we offer plain pop up gazebos in various colours, sizes, and frame strengths.

Additionally, explore our stretch tents to elevate your outdoor space and create a beautiful alfresco dining experience for your customers.

At Gazeboshop, we’re committed to helping you find the perfect gazebo solution to make your business shine. Contact us at 01295 258922 or visit www.gazeboshop.co.uk to get started.

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

• Diverse Applications: Superb for gas barbecues and patio heaters designed to enhance dining ambience and comfort.

• No Mains Gas, No Problem: Ideal for venues and events without access to mains gas supply.

• Mobile Solutions: Essential for mobile catering units, burger vans, and food trucks at events and festivals.

FREE DELIVERY TO THE SOUTH: We Supply Calor Gas Bottles directly to your business at no extra cost.

01273 041500 | www.jeffersongas.co.uk

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

design service to help you build your ideal kitchen.

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

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

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.

The Importance of Venting Floor Mounted Waste Water 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

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

• Be ready for your inspections • 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 • Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Kitchen Fire Suppression Systems from Trinity Kitchen Fire Suppression Systems guard against highly destructive kitchen fires. Trinity Fire & Security Systems will survey, design, install, commission, maintain Kitchen Fire Suppression Systems throughout the UK, including Ansul and others.

A restaurant fire suppression system is a crucial piece of equipment for any commercial kitchen, it responds within seconds should a fire break out and they can often be an insurance company requirement. Kitchen fire suppression systems are ideal for all types of commercial kitchen such as hotels, factories, restaurants, casinos, stadiums, schools, hospitals and fast-food outlets.

Trinity Fire & Security Systems are an Authorised Tyco distributor for the Ansul R-102 Restaurant Fire Suppression System.

The need to provide continuity in a commercial kitchen is key to the survival of the business, which is why Trinity offer the class leading Ansul R-102, Restaurant Suppression System to stop fires rapidly, at source. With

more 3rd party accreditations under UL-300 and LPS-1223, than any other product, Trinity are proud to become one of a select number of companies that are fully approved, having their system designs, installations and servicing audited by the manufacturer, to provide clients with complete peace of mind.

Fires can, and often do, run quickly out of control and it is essential to have a system that can protect all aspects of the cooking and extraction process, that’s exactly what the partnership between Trinity and Tyco can offer.

There are several similar Suppression systems that only have limited certification covering the fryers, however the Ansul R-102 offers 3rd party certification for individual cooker types whether it be a fryer, broiler, salamander, range or skillet as well as the associated hood and ducts.

Get in touch with kitchensuppression@trinitypro.co.uk to enquire or for a quote.

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, Ware-washing 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

Temporary Kitchen & Equipment Hire

0844 335 1910

kitchensuppression@trinitypro.co.uk

Kitchen Fire Suppression Systems guard against highly destructive kitchen fires.

Trinity Fire & Security Systems will survey, design, install, commission, maintain Kitchen Fire Suppression Systems throughout the UK, including Ansul and others.

www.trinityfireandsecurity.com

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Design and Refit

Transform Your Space With Stackable Chairs When you’re planning a refit or furnishing your restaurant from scratch, the chairs you choose play a crucial role in getting the very best out of your space.

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

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In any demanding hospitality setting, the quality and contract-grade durability that comes as standard across Trent Furniture’s large and varied range is key. The York Crossback Stacking Chair is a highly popular dining chair among venues of all types and sizes thanks to its versatility and understated style. Choose the vintage oak finish for a rustic vibe or the clean tones of light oak for a contemporary feel. Alternatively, walnut and dark oak finishes are available for a more traditional look. Whichever oakwood finish you choose, you can rest assured you’ve opted for an elegant chair with the added benefit of being stackable up to 8 high.

Alternatively, our bestselling Loopback chair is now available with the added convenience of stackability. Available in walnut or dark oak, the Loopback Stacking Chair, inspired by classic Parisian café design, will seat your customers in comfort and style.

It’s the little details that really create the wow factor in your newly designed space. That’s why these chairs are available with a simple wooden seat or expertly upholstered by us onsite in a choice of over 100 hardwearing fabrics in material, faux leather or vinyl to fit in perfectly with the colours of your décor scheme.

To find out more, please call 0116 286 4911 or fill in our contact form at www.trentfurniture.co.uk

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

Design and Refit

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CLH DIGITAL

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.

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

refurbishment 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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Design and Refit

Maximising Revenue, Compliance and Customer Experience with a Lift 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.

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.

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• 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

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 resources.stannahlifts.co.uk/manual-handling

Design and Refit

Restaurant Furniture Store

Looking to elevate the elegance of your restaurant? Discover the sophisticated range of chairs and tabletops at Restaurant Furniture Store, available in both standard and custom sizes. Enjoy peace of mind with our 5-year warranty and free delivery, ensuring both quality and convenience.

We offer a comprehensive selection of in-stock products, along with a vast array of unique, custom options.

If you're searching for something truly bespoke, we provide an extensive range of customisable chairs that can be tailored to your exact specifications, including colour, fabric, and design.

We’re also excited to introduce our new leasing option! If you'd like to enjoy our products without the upfront cost, you can now lease any of our in-stock items—perfect for startups and business renovations.

Leasing starts at just 33p per week, with flexible 2-year and 3-year terms, giving you the option to purchase at the end or renew your lease to refresh your furniture.

At The Restaurant Furniture Store, we are dedicated to delivering high quality indoor and outdoor restaurant furniture, complemented by exceptional customer service.

With a dedicated account manager and our expert customer service team, you’ll receive timely updates throughout the entire process, from purchase to delivery. Our mission is to make your experience smooth and stress-free.

Visit our online store to explore our extensive indoor and outdoor furniture collections www.restaurantfurniturestore.co.uk

Beautiful Wood For All Surfaces

Inspiring customers for nearly 50 years, Havwoods is the prevailing name in beautiful wood surface design for floors, walls and ceilings.

Havwoods’ superior collection of products is available in an extensive range of species, finishes and colours to ensure the perfect fit for any interior.

OVER 400 WOOD FLOORING OPTIONS Combining unrivalled expertise and latest designs, Havwoods set the benchmark for outstanding quality wood surfacing in a wide variety of species and with every conceivable finish. They select the very best products from the best manufacturers worldwide, continually researching new ideas and trends. The result is a superior portfolio of hundreds different wood surfacing products, most of it being European Oak. Wood flooring offers the perfect balance of luxury and practicality for any space adding value to a property. Investing in this beautiful, tough, natural and durable material is therefore a great choice.

BEYOND THE FLOOR Providing a literal new dimension to their collection

of wall surface and veneer solutions Havwoods recently introduced its latest new collection, Elegante Veneers. With versatility, flexibility and sustainability at the heart of the range, Elegante is part of Havwoods’ new journey to enhance its product portfolio to offer ranges that extend beyond the floor. With a wide variety of wood surface options for floors, walls and ceilings, Havwoods is your go-to provider for any of your timber surface requirements.

PRODUCTS FOR ALL BUDGETS H Collection by Havwoods is the perfect high-quality timber flooring option for value management and a popular choice in the Hospitality sector due to its fantastic price-point without compromising on the performance or durability required for high-traffic spaces. Dive into a curated palette of popular hues, thoughtfully designed to inspire and elevate your interiors. H Collection products are FSC® Certified Timber (FSC-C009500). info@havwoods.com +44 (0)1524 737000 www.havwoods.com/uk

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Design and Refit

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.

Drakes Bar Furniture 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.

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.

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

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

Call 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. See page 42 for details.

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

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

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

THE KEY MARKET INSIGHTS AND TRENDS REVEALED IN THE REPORT INCLUDE: • Christie & Co instructions increased by 46% compared to historic low levels. Viewings, offers, deals agreed and exchanges increased by 5%, 15%, 46% and 74% respectively • The sub 600K market remains strong but the freehold, freehouse market is returning as confidence improves • There is increased demand for closed sites, particularly within the restaurant sector as buyers would prefer

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.

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

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What Next?

UK Hospitality is not alone in having had a turbulent couple of years, but it does seem to be resilient. The UK economy has just been confirmed as the fastest growing economy in the G7, inflation and interest rates have come and dare we say energy prices seem to have levelled off.

The pessimist in me however is looking at what is next, we have a budget coming up and despite pre-election promises we know taxes are going to increase, it would be fair to assume that minimum wages will increase and possible pension’s requirements also.

One area I think could be an increase is the rate of IPT (Insurance Premium Tax) which is currently 12% and I feel could be increased to 20%, this would be an increase on all insurance premiums before any insurance rate increases.

It’s not all doom and gloom though and with the economy growing it suggests that we are all spending more money. I recently had a trip to Yorkshire and was amazed at how busy the town was, the pubs, bars and restaurants and the variety of establishments, slightly annoyed I had not thought to pre-book for dinner!

As an insurance broker we are here to find the best insurance deal for you and if you are tired of having excuses for poor service or just want to change to a broker who cares, we can look after all your insurance requirements, from your hotel to your home, your leisure centre to your life insurance, call us and find out more.

Simon Bentley Phoenix Specialist Risk Solutions – Insurance Brokers 01273 977221 Info@phoenixsrs.co.uk See the advert on the back cover for further information.

T H E W E S T C O U N T RY S P E C I A L I S T S

• Famous Premises with Unique History in Prestigious Town • Grade II Listed Four Storey Building, Built in 1736 • Commercial Ground Floor Unit with Planning to Convert to Residential • Delightful 2/3 Bedroom Town House with Pretty Sun Terrace • Must Be Viewed to be Fully Appreciated

BRIXHAM, DEVON

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

FREEHOLD

REF: 4906

PRICE: £27,250

NR. SALCOMBE, DEVON

• Award Winning Restaurant in Idyllic South Hams Location • Panoramic Coastal Views over Area of Outstanding Natural Beauty • Contemporary Interior Design & South Facing Terrace • Local Repeat Custom with Huge Tourist Boost • Trading 11 Months of the Year

4794

Licensed Café, Bar & Restaurant

LH £24,950

PRICE: OIEO £435,000

LAUNCESTON, CORNWALL

• Delightful Café in Substantial Grade II Listed Premises • Art Deco Design Trade Area Seating 20+ • Owners 1 Bedroom Accommodation • Separate Function Room & Studio Flat Let on AST • Popular Café with Further Potential

PRICE: £85,000

LEASEHOLD

REF: 3684

TORQUAY, DEVON

PRICE: £70,000

FREEHOLD

REF: 4940

PORT ISSAC, CORNWALL

DEVON VILLAGE

DORSET VILLAGE

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

PRICE: £1,500,000

LH £19,995

2170

FH £725,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4864

FH £495,000

4851

01392 201262 www.stonesmith.co.uk

FREEHOLD

REF: 4351

FREEHOLD

REF: 4320

• Unique & Successful Lifestyle Business in Former 18th Century Water Mill • Licensed Café/Bistro situated Over 5 Character Trading Areas • Extensive Retail Sales Area Located on 3 Floors • Exceptional 2 Bed Owner’s Accommodation • Expansive Grounds with Woodland, River Frontage, Paddocks & Ponds

• Stunning Coastal Thatched Village Inn - Rethatched in 2023 • Recently Totally Renovated, Reequipped and Remodelled • 70+ Covers inside and Stunning Outside Trading Areas • Beautiful Owners Chalet Bungalow with Sea Views • Very Strong Business, Viewing Essential

PRICE: £1,100,000

REF: 4942

TOTNES, DEVON

TORQUAY, DEVON

Coastal Licensed Café & Takeaway

LEASEHOLD

• 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

SOUTH ZEAL, DEVON

PRICE: £1,500,000

REF: 4262

• Successful Fish & Chip Takeaway with Excellent Reputation • Impressive Turnover & Net Profit Figures • Prominent Location within Residential & Commercial Area • Smart Fitout, Well Equipped with Ancillary Areas • Rent £11,200 PA, 10 Year Lease from 2020

• 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

4859

LEASEHOLD

TIVERTON, DEVON

PRICE: £895,000

FREEHOLD

REF: 4885

Phoenix Specialist Risk Solutions Ltd are authorised and regulated by the Financial Conduct Authority – FRN: 992540.

Phoenix Specialist Risk Solutions Ltd is a company registered in England and Wales with company number 10529278.