CLH Digital - Issue #229

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 229

“No More Meat on the Bones” Sector Warns... www.CLHNews.co.uk

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Urgent Reform Needed as Costs Soar

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There is “no more meat on the bones” the government has been warned as calls from hospitality and on-trade leaders to cuts the costs of doing business mount.

Britain’s beer and pub sector poured more than £34.4 billion in Gross Value Added (GVA) into the economy and contributed more than £17.4 billion in tax in

just one year, according to new research.

Latest figures from 2024 Oxford Economics research show GVA contributions were up from the previous contribution of £26.2 billion.

(CONTINUED ON PAGE 3...)

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CLH DIGITAL

Issue 229

Editor's Viewpoint

Welcome to the latest issue of CLH Digital THE VITAL ROLE OF THE BEER AND PUB SECTOR AND THE NEED FOR GOVERNMENT SUPPORT

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

Our front page is, as we see, a stark warning and an urgent call for the new Government to 'get off the fence' and support the sector!

TELEPHONE:

01202 552333

EDITOR

A recent study by Oxford Economics, as set out on our lead story, reveals a staggering contribution from Britain’s beer and pub sector, pouring more than £34.4 billion in Gross Value Added (GVA) into the UK economy, along with over £17.4 billion in tax revenues in just one year.

Peter Adams

This represents a significant increase from the previous figure of £26.2 billion, underscoring the vital role the sector plays not just at a national level, but across our regions as well. The British Beer and Pub Association (BBPA) has rightfully pointed out that these numbers highlight the essential economic contribution of the industry. Yet, despite this impressive performance, pubs are barely getting by.

After taxes and operating costs, they make a meagre 12p profit on every pint of beer sold. This paints a worrying picture for an industry that has become one of the most heavily taxed per pound of turnover in the UK, with 40% of brewing turnover going to taxes, and £1 in every £3 spent in pubs heading straight to the Treasury, highway robbery!

The situation is becoming untenable. The Federation of Small Businesses (FSB) has sounded the alarm, expressing concerns over the state of the economy, where rising costs and falling confidence are creating a perfect storm.

FAX: 01202 552666

www.CLHNews.co.uk @CLHNews

Undermining their ability to operate profitably is not just bad for the industry, but bad for society as a whole.

It's worth reflecting on why the pub and brewing sector finds itself in such a precarious position. Successive governments have turned to this industry as a convenient cash cow, taxing it heavily to plug fiscal gaps. The result is that this sector, which should be thriving, is suffocating under the weight of taxes, rising energy costs, and inflationary pressures.

We did not vote for more of the same. We voted for change, for something better - not worse. Blaming "the last lot" is a refrain we’ve heard for decades, but it no longer holds any worth.

The current government must grasp the nettle and take responsibility for its part in rebuilding the economy and restoring confidence, and this needs to begin with the Chancellor’s Autumn Budget.

Pubs are not immune to this, and new challenges continue to emerge. One of the latest threats is the proposed smoking ban in beer gardens, which could deliver a devastating blow to many pubs already hanging by a thread. For numerous establishments, outdoor spaces have become lifelines, especially since the pandemic. To impose a smoking ban in these areas would not only discourage footfall but could render some pubs entirely unviable as businesses.

Hospitality, pubs and brewers need reassurances, not more obstacles. The government must recognise the immense value this sector brings to our economy and take steps to support its recovery. Anything less is simply not an option.

The Government must reconsider this misguided restriction. Our pubs are more than just businesses - they are, as I have said before, community hubs, often at the heart of local life.

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

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

I can always be contacted at edit@catererlicensee.com

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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“No More Meat on the Bones” Sector Warns Issue 229

(CONTINUED FROM FRONT COVER) These figures demonstrate the sector’s important economic contribution on a national and regional level, the British Beer and Pub Association (BBPA) said.

But despite this, pubs make an average of just 12p on every pint of beer once taxes and costs have been deducted.

Not only that, but the industry is also facing multiple burdens and restrictions in the form of proposed eyewatering packaging costs and a potential beer garden smoking ban.

SOARING COSTS Now the BBPA is calling for a reduction in soaring costs of doing business. It warns the industry needs government support from the Budget to make sure the sector can continue to contribute to the economy and boost the country’s finances.

The BBPA wants to see a cut in beer duty, business rates reform, and a pledge to keep the 75% business rates relief to ensure that pubs can survive.

Emma McClarkin, CEO of the BBPA, said: “Our sector’s growth will underpin economic growth, which is why if the Government truly is business-friendly, it must recognise that pubs and brewers are shouldering multiple taxes and costs that are squashing growth and could lead to businesses failing.

“There is no more meat on the bone to cut, which is why it we are calling on the Government reduces the cost of doing business so we can continue to make a massive contribution to the public purse.

“It is imperative there is a reform in the business rates system which currently penalises bricks and mortar businesses like pubs which pay five times more than their share of turnover.

PUBS “ECONOMIC BELLWETHER” “Until then, the vital 75% business rates relief due must be maintained for pubs so that one of the core cost components of doing business can be controlled. In addition, we urgently need to see a cut in beer duty.

“Our industry is an economic bellwether and when pubs and brewers suffer, the economy suffers. If the Government wants to succeed in its growth mission, it needs to support our beer and pubs which play such a vital role in our communities.”

The sector is also facing potential eyewatering EPR recycling costs next year - set to be among the highest in Europe - plus increases in energy prices. The trade body has warned that this could lead some brewers to make heartbreaking decisions about whether they can keep making their beer.

Not only that, but a proposed smoking ban in beer gardens would have a devastating impact on many pubs and affect their viability as businesses. The BBPA is urging Government to reconsider this misguided restriction.

The industry is one for the most heavily taxed business sectors per pound of turnover in the UK with tax making up 40% of UK brewing turnover and £1 in every £3 spent in pubs.

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FSB’s Small Business Index (SBI) for Q2 2024 saw the headline confidence reading tumble to -10.8 points, a fall of 16.3 points from Q1’s +5.5 points.

Accommodation and food services businesses saw their score slip from -11.8 points in Q1 to -15.9 in the most recent survey.

Small firms once again pointed to the domestic economy as the most commonly-cited barrier to growth, picked by three in five small businesses (60.5%) – but this is a slight fall from the 64.6% registered in Q1, and could indicate a very slender easing of fears about the economy.

Consumer demand was selected as a barrier to growth by a similar percentage in Q2 (34.6%) as in Q1 (35.6%), although labour costs (up from 26.3% in Q1 to 28.5% in Q2) and the tax burden (up from 19.2% in Q1 to 22.2% in Q2) edged upwards as concerns.

In terms of the factors driving that increase in costs, however, labour costs are the most commonly-cited, at 52.2%, the highest-ever reading on this measure, leapfrogging ahead of utilities (cited by 48.4%), which were the leading cost factor in Q1. Inputs (38.5%) and fuel (32.1%) were next in line.

Rent set another record as a cost factor, selected by 26.9% of small firms, marginally increased from 26.4% in the previous quarter.

ALLEVIATE PRESSURES Tina McKenzie, FSB’s Policy Chair, said: “After a strong start to 2024, we were all hoping that the latest quarter would be just as positive for small businesses – if not more so. But sadly it was not to be.

“Small businesses are looking with trepidation at the Government’s forthcoming plans to change employment, which could both increase risk around small businesses employing people, and the costs when they do.

The rise of labour costs will hold back economic growth, and points to the possibility of a contraction in small business job numbers, which would be terrible news for firms, for staff, for local communities and the national economy.

“Taxes and employment costs are already soaring for small employers. The Government should formally index the Employment Allowance to the rising living wage to help alleviate pressure on small firms and resolve the economic inactivity crisis. Every line in the Government’s employment plans must be checked for negative impact on growth and jobs.

“With reported revenues in the second quarter not matching the predictions small firms made at the start of the year, there are signs that the small business community found the going tough.

REASSURANCE “Overall, the small business community is looking for reassurance from the Government that it is listening to their concerns, especially around tax and employment.

“The fall in confidence among small firms is disheartening, but need not become a self-fulfilling prophecy.

With the right support, we know that small businesses can thrive and drive the economic growth that the Government has said is its priority.

CONFIDENCE FALLS

“Now, as we head into the next quarter, we’re staring down the barrel at some tough challenges if we want to rebuild confidence.

This latest warning to the government follows a survey by the Federation of Small Business (FSB) which revealed that small business confidence, in particular the hospitality sector, fell back into negative territory in the second quarter of this year, losing the ground made up by the first quarter’s welcome return to positive sentiment among small firms.

“The riots have left small businesses picking up the pieces, so to turn this around, the Home Secretary needs to facilitate fair treatment of SMEs by the insurance industry. Additionally, the Government and police commissioners need to work together to clearly explain how small businesses can claim lost earnings under the Riot Compensation Act.”

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Is The Gig Over? Labour’s Proposals To Widen The Scope Of Employment Rights 4

CLH DIGITAL

Issue 229

By Rebecca Berry, Managing Associate and Philippa Crook, Trainee Solicitor, Stevens & Bolton LLP (www.stevens-bolton.com) “FIRE AND RE-HIRE” REMEDIES The government is working to provide “effective remedies” for those workers who are subjected to the practice of “fire and re-hire”. This is the practice whereby employers who cannot agree changes to contractual terms with workers seek to dismiss them and immediately seek to re-engage them on new terms. Labour’s goal is to strengthen the recently introduced statutory code on dismissal and re-engagement to make this practice much more difficult and so carry far more legal risk.

DAY 1 RIGHTS These proposals mean workers may be entitled to more employment rights from their first day – most of which are currently only available to employees.

Labour’s election, and their stated commitment to making worker-centric changes to employment legislation, will undoubtedly have wide ranging impacts on employers within the gig economy, including those in the hospitality industry. There were numerous employment law proposals announced in the recent King’s Speech, which will impact employers of “casual” staff.

Labour proposes to introduce a new Employment Rights Bill in the next parliamentary session, signifying a shake-up to workers’ rights and changes to existing law. But what does this really mean for businesses engaging gig economy workers?

Currently, many of those engaged in the gig economy are “workers”, the intermediary status between being a full employee, and being selfemployed. Workers do not enjoy all the rights of an employee (e.g. claiming unfair dismissal or maternity pay). Labour has indicated that employment rights should apply to all workers and a re-classification of employee/worker status is also anticipated. This will have a significant impact on the gig economy, as casual workers within the sector are soon likely to benefit from a far wider range of employment rights. Also impacted will be the businesses engaging them – both financially and in terms of an additional administrative burden.

Some of the key proposals from the King’s Speech which will impact the gig economy are as follows:

BANNING “EXPLOITATIVE ZERO-HOURS CONTRACTS” Intended to give workers a right to a contract which reflects their average working hours, reasonable notice of shift changes, and adequate compensation for cancelled or curtailed shifts. These reforms go much further than those set out in legislation proposed by the previous government, which is now likely to be substituted with the greater protection for workers promised under Labour’s proposals.

Among these changes, workers could get the right to bring claims for unfair dismissal from day one, a big step away from the current position that employees must (subject to a few exceptions) have at least 2 years’ service to be able to bring a claim. Similarly, big changes have been proposed for Statutory Sick Pay (SSP). Currently SSP is only available to those earning over the lower earnings limit, and even then, is only payable from the fourth day of absence. Proposals remove this limit, allowing SSP from the first day of absence. This will have a huge impact on workers and employers alike, though it’s yet to be seen how the proposals will impact sickness absence for those working for multiple employers, with no set hours or days of work.

Flexible working requests are more unusual in the gig economy, given the already flexible nature of working arrangements. However, depending on the details of the new proposals, we could see an increase from gig economy workers. Currently employers may only refuse a request to work flexibly for a limited number of reasons. The new proposal is for employers to accommodate flexible working “as far as reasonable” (though it remains unclear how far this extends existing obligations).

Important changes to Parental Leave policies have been proposed, but it’s unclear whether the government are referring to changes to the statutory right to take unpaid parental leave, or if they’re referring to parental leave as a collective term, to capture, for example, paternity leave and shared parental leave (currently both requiring 26 weeks’ service before the relevant qualifying week). It remains to be seen whether the government has considered the impact on businesses which engage workers on short term bases.

DISMISSAL FOLLOWING MATERNITY LEAVE RETURN The government has indicated it intends to make it unlawful to dismiss a woman within six months of her returning from maternity leave

“except in specific circumstances”. The law already protects such women (including very recently granting them priority in relation to suitable alternative employment in a redundancy situation), so it will be interesting to see how the government intends to implement greater protections in this area.

A NEW SINGLE ENFORCEMENT BODY WITH “REAL TEETH” The government has trailered the establishment of a “Fair Work Agency” that will have “real teeth”. With powers including the ability to prosecute and fine companies that breach employment law, this goes far further than the previous government dared, with the goal of strengthening enforcement of workplace rights through a coordinated approach across agencies.

REMOVING RESTRICTIONS ON TRADE UNION ACTIVITY Labour wants to ensure industrial relations are based around good faith negotiation and bargaining, as well as simplifying the process of statutory recognition and granting a reasonable right to access a union within workplaces. We could therefore see more trade union activity within the gig economy.

EQUAL PAY FOR ETHNIC MINORITIES AND DISABLED PEOPLE Potentially giving the full right to equal pay for ethnic minorities and disabled people, and introducing mandatory ethnicity and disability pay reporting. Voluntary ethnicity and disability pay gap reporting is already encouraged, but mandatory reporting was not introduced due to a lack of adequate data collection and the challenge of categorising different ethnic groups and disabilities. These are still issues that the new government will need to address.

After initial uncertainty, the Employment (Allocation of Tips) Act 2023 and the accompanying code of practice will come into force on 1 October 2024. This will mean businesses are required to pass on tips in full to workers within one month of receipt, allocate tips in a fair and transparent way and, where tips are left more than occasionally, businesses must have a tipping policy in place.

The future for employment rights in the gig economy is still unclear, but we can expect to see a paradigm shift in favour of workers. Whether the intermediate employment status of “worker” will remain is still uncertain. Even if it does continue, it’s likely that workers are to enjoy more employment rights than they currently do, which may impact the commercial viability of some gig economy arrangements.

Big Mamma To Open First Regional Restaurant In Birmingham Big Mamma co-founders Victor Lugger and Tigrane Seydoux said: ‘We are hugely excited to be coming to Birmingham, not only to be part of its incredibly vibrant restaurant community but to also bring our superb Italian products, which we spent 3 years personally sourcing from small family-run artisans, to another major European city.”

Big Mamma is set to open its first UK location outside of London in Birmingham by the end of this year.

The fast-growing group, recognized for its lavish Italian dishes and gaudy restaurant interiors, is expanding to Birmingham, marking its first venture outside of London in the UK.

Lugger and Seydoux founded Big Mamma in Paris in 2013 and have since grown the brand to 26 restaurants across France, the UK, Spain, Germany, Monaco and Italy.

Its first Midlands restaurant will be named La Bellezza, drawing inspiration from “the charming little trattorias found all across Italy’ and will be opening at Paradise, 2 Chamberlain Square in the heart of Birmingham.

They have opened five London restaurants since 2019, when Londoners queued up to enter its debut site Gloria in Shoreditch (pictured below).

Inspired by the charming little trattorias found all across Italy, La Belezza will be romantic and imaginative with 150 covers indoors and an intimate 25-cover terrace.

Big Mamma is known for its large London sites and the Birmingham restaurant will seat 150 indoor covers with space for 25 guests on a terrace.

In 2023, Big Mamma was valued at £233 million when private equity firm McWin acquired a majority stake in the business.

Seydoux said the group saw potential for more restaurants in London and was considering opening in Manchester.

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Just 50% of Pubs Broke Even Over Summer Period Survey Reveals Issue 229

The British Institute of Innkeeping (BII) has called for investment and support for pubs as vital small businesses in every community following a recent survey of licensees running independent pubs across the UK, which revealed the continued fragility of the sector over the summer months.

Despite trading being positive for many, the impact of high costs in every area of their small, essential community businesses has hampered profitability, with only 1-in-4 making a clear profit.

Just under 1-in-2 have broken-even over the summer, with a further 1-in-4 making a loss, even in the traditionally bumper summer months. Positive impacts from major sporting events have been countered by another lackluster summer, and high energy, staffing and food & drink costs are still dramatically affecting their ability to thrive.

In addition to gathering information on the challenges they have faced over the summer, the trade body asked about the impact of last week’s leaked proposal to ban smoking in public places, including pub gardens. Whilst 7% of respondents said there would be little or no impact to them if the ban came into place, with some not having outside spaces to manage, the overwhelming majority were worried about its effect, with a massive 62% of them saying it would significantly impact their trade and a further 20% saying it would result in the closure of their pub.

BII CEO Steve Alton commented: “The appetite of the public to visit our fantastic pubs has clearly returned to pre-pandemic levels for many of our members, but they continue to face a raft of cost challenges, having to boost trade significantly just to stand still.

“Despite these challenges, many tenacious operators have managed to increase or maintain their trading revenue, by working hard to develop their offers to attract customers new and old to their pubs, also putting on events & festivals and fundraising for local causes, giving people many reasons to visit their pub.

“There is a great love of the Great British Pub, but few consumers know that their local carries a disproportionately larger tax burden than other small businesses, and in most cases than that of much larger companies. £1 in every £3 they take over the bar goes back to the treasury in tax, from the food and drink they sell, the people they employ and the properties they occupy in their communities. This is all before they pay rent or

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mortgage payments, wages for their teams – or for themselves. A busy pub does not always equal a profitable one in this unfair landscape.

“To avoid passing on unpalatable price rises to consumers facing their own cost of living crisis, in many cases, they have had to reduce opening times to save on energy and staffing costs, and even reduce their team sizes.

“We recognise that the 75% relief on business rates for pubs in England has been a life saver for many operators. It must be noted that 1-in-4 of our members are either in a rural area or are small businesses that don’t pay rates. With increases to the minimum wage of 40% since 2019, and high inflation in food, drinks and energy, their margins have been continuously eroded, and with no support in real terms, they are now in a perilous position.

“At a time when members are seeking reduced restrictions, legislation and cost of doing business, it is unwelcome that the Government is considering unnecessary restrictions such as banning smoking in pub gardens – our members have indicated for 1-in-5 this could lead to business failure and for the vast majority there would be a significant impact to their business-critical trading levels.

“With the right support and investment from Government, they would have the certainty to themselves invest in the future of their businesses, providing growth and employment opportunities in every community.

“The Secretary of State has highlighted his support for small businesses, but we need Government to work with the pub sector to truly rebalance the unfair tax burden we have faced for decades, as well as assurance that our members will not face further restrictions, regulations and taxation.

“Our members continue to place an overwhelming emphasis on the need for short term measures, with a reduction in VAT on all pub sales and a vital continuation of business rates relief until there is a full reform of the unfair and outdated rates system. We must also see parity in the relief for the devolved nations, and finally a significant cut to duty on all alcohol sales in pubs, that can benefit their bottom line directly.

“With support and a level playing field, our vital, viable businesses can be at the heart of growth, opportunity and social connection in every high street, town and city across the UK.”

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CLH DIGITAL

Issue 229

How Good Are Your Evacuation, Invacuation and Lockdown Procedures?

By Jerry Smith OBE, Head of Advisory at CHC Global (www.chcglobal.co.uk) Responsible organisations are now paying more attention to developing their invacuation and lockdown policies and procedures.

SENIOR MANAGEMENT COMMITMENT Senior management commitment is the cornerstone of effective crisis management. The development of comprehensive invacuation and lockdown policies and procedures should be actively supported by senior leaders.

If senior leaders are neither involved in the planning phase, nor in any crisis management rehearsals, there is a risk that when under pressure, they will attempt to devise an approach to managing a crisis from first principles. Vital time can then be lost during an incident as operational teams communicate procedures to senior leaders, perhaps for the first time.

With the hospitality industry facing an array of challenges, the likely introduction of the Terrorism (Protection of Premises) bill, commonly known as Martyn’s Law, could be seen as another burden. But the propensity for street protests and direct action to move into violent disorder and looting is becoming increasingly common. And with terrorism an infrequent, but catastrophically impactful risk, hospitality venues should consider whether their current systems will keep staff and guests safe should a serious incident occur.

While invacuation and lockdowns are not new concepts, terror attacks and riots have resulted in police-led initiatives, such as the UK’s ‘Runhide-tell’. Alongside this, Martyn’s Law will likely require planning, documenting and practicing invacuation and lockdown, where the structure of a building is used as a means of protection and sanctuary in the event of an external hazard.

A CLEAR COMMAND STRUCTURE Best practice for decision making in a crisis hinges on having a clear command and decision-making structure. In the midst of an emergency, swift and decisive action is critical. Communication protocols must be established to ensure that information is disseminated quickly and accurately. Reliable communication channels are essential, as misinformation or delays can exacerbate an already volatile situation. Scenario planning and tabletop exercises are invaluable tools in preparing for a crisis, allowing teams to practice decision-making in a controlled environment, identifying potential weaknesses and areas for improvement before a real crisis occurs.

ASSESSING THE CRISIS LEVEL

To ensure a coherent, efficient response, it is important for executives to understand the agreed approach beforehand and what their role will be in a real crisis scenario, especially when it comes to invacuation or lockdown where they may be less familiar with plans than they are for evacuation.

One of the key factors in governing the level of crisis is the potential consequences. Managing a genuine threat to life scenario is very different from a cyber breach. Situational awareness, individuals’ personal capabilities and other elements will all contribute to the decision-making process. Sensibly, and unlike the United States, the UK government does not suggest people fight.

ENGAGE WITH THE RIGHT PEOPLE

PREPARATION PAYS

Building crisis management capacity requires the inclusion of the right people, such as security and operations managers, human resources, and communications. In smaller organisations, those roles might be concentrated in one or two people and in larger organisations this could stretch across many departments. Regular training and rehearsals are essential to ensure that all staff members are familiar with their roles and responsibilities and that policies and procedures remain up to date.

Additionally, external partnerships with local authorities, emergency services, and specialist consultants can provide valuable insights and support, enhancing the overall effectiveness of crisis management strategies.

Finally, organisations should remember that not every situation can be prepared for or rehearsed, and there will be different risks depending on the situation or context of an individual property. But the act of preparation will ensure the core principles of your response are firmly in place at the time they are most needed.

By identifying potential risks, rehearsing responses, and ensuring all staff understand their individual roles and responsibilities, your staff and guests will be better protected – and your reputation secured – should a crisis occur.

Proper Pubs Launches Heroes Of Hunger Campaign Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns which has over 200 pubs across England, Scotland and Wales, has launched a brand-new, estate wide fundraising campaign – Heroes of Hunger – to support local foodbanks across the UK.

As part of this initiative, each Proper Pub will be taking part in FoodFest and hosting a fundraising event such as a kids fun day or music festival between 6th – 8th September 2024, coinciding with National Foodbank Day (6th September). To collect as many items as possible to support their local foodbanks, each person that brings an item for donation will be given a raffle ticket – the more items each individual brings, the more raffle tickets they will be given – to be in with a chance of winning a bar tab at their local Proper Pub. Each year, Proper Pubs looks to run a community driven campaign to support worthwhile local initiatives.

Throughout 2023, Proper Pubs tasked each of its pubs to raise the funds to have a lifesaving defibrillator installed at each site where there was an opportunity. Having successfully completed this challenge – with 11 lives saved thanks to the outreach – Proper Pubs is now focusing on local foodbanks to support those strug-

gling in the cost-of-living.

Mark Brooke, Managing Director at Proper Pubs, commented: “Choosing to support local foodbanks felt like the right thing to do given the current cost-of-living crisis, that unfortunately is affecting many people across the UK. I hope that by running this fantastic initiative and supporting such a worthwhile cause will positively impact individuals and families across the UK. At Proper Pubs, we have always championed community pubs because we believe they are so much more than just a place to drink and I think this campaign stands testament to that.

As always, I am so grateful to our fantastic operators and their communities who are, once again, coming together to make this happen.”

Proper Pubs is always looking for ways to support its communities through an annual schedule of events and fundraising initiatives from Easter Egg collections to charity walks. In March, Proper Pubs was crowned Community Pub Operator 2024 at the prestigious Publican Awards, and in the lead up to Christmas 2023, Proper Pubs donated 20,000 Christmas selection boxes and other festive treats to local charities.

Mimosa at The Langham Suddenly Closes its Doors Mimosa at The Langham, from French restaurant group Moma, has ceased trading after jus five months.

The restaurant opened following its launch in Paris in 2021, its first international outpost outside of Paris, boasting a menu and interiors infused with Riviera Style, and took over the space which was once occupied by Roux at The Landau.

starred Mimosa in Paris. However, references to the chef were dropped close to the restaurant’s launch and it is understood that he is no longer involved in the project.

At the time of the opening, Benjamin Patou, chief executive and founder of MOMA Group, had said: “I am very happy to be opening a restaurant in the Langham.

The news was first broken by Hot Dinners, who reported that any reference to the restaurant had been removed from The Langham’s website.

“I have always loved the hotel and look forward to bringing our finest Riviera cuisine to London with my local partners Khaled Dandachi and Fred Srouchi.”

The project was initially publicized as a partnership between the hotel and chef Jean-Francois Piege, who is executive chef at the two-Michelin-

Image © Copyright Matt Brown and licensed for reuse under Creative Commons Licence.

Issue 229

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Hospitality Leaders Stay Cautious But Relief on Inflation Raises Hopes on Sales and Margins Britain’s hospitality leaders are cautious about the future as pressure on the cost of doing business continues, CGA by NIQ’s latest Business Confidence Survey reveals.

year, to 9%. Separate research from CGA by NIQ has meanwhile shown solid year-on-year growth in sales for managed hospitality groups, and a modest increase in outlet numbers.

The exclusive poll indicates just under half (49%) of leaders feel confident about prospects for their business over the next 12 months. This is down by 4 percentage points from May’s figure of 53%, and a third consecutive quarter-on-quarter drop. Meanwhile 36% of leaders feel optimistic about prospects for hospitality in general over the next year—a quarter-on-quarter rise of 2 percentage points but 9 percentage points behind the level of August 2023.

The Business Confidence Survey also highlights the need for support for the hospitality industry from the new government—especially on tax. Asked about policy changes to help growth, nearly nine in ten (88%) respondents said reform of business rates was a top-three priority, with a targeted reduction in VAT (67%) and more sustainable increases in the National Living Wage (52%) among other top concerns. The survey confirms widespread support for two of Labour’s manifesto pledges—to revamp the rates system and replace the apprenticeship levy with a broader growth and skills levy.

Hospitality’s confidence has been sapped by several years of high inflation, and challenges in several key areas continue—especially labour, where nearly three in five (58%) leaders have experienced significant increases in wage costs in the last 12 months. Three quarters (75%) have seen at least some increases in food costs. These pressures, alongside a drop in footfall as some consumers reduce their visits to pubs, bars and restaurants, have led a third (33%) of leaders to reduce trading hours in their estates.

While confidence remains guarded, there are signs that optimism may start to build as inflation eases in some costs. Half (50%) of leaders have seen a reduction in their energy bills over the last 12 months, and more than half (56%) have not seen any further increase in renting costs. Only 9% think their business is at risk of failure in the next year, while the number trading at a loss has dropped by 5 percentage points year-on-

“Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: After more than four years of disruption from COVID and inflation, hospitality’s leaders are understandably circumspect about the future. With pay and food costs still rising and many consumers still feeling the pinch on spending, it’s not surprising that there has been no post-election bounce in optimism. However, long-overdue respite in energy and rents will have loosened the squeeze on operators’ margins, and we can be optimistic that an easing of consumers’ costs will free up more spending in the final few months of 2024. Confidence will need to stay very cautious for some time to come, but with the right support from the new government hospitality will be well-placed to power economic growth and create jobs.”

Inception Group To Launch Cahoots Postal Office In Borough London bar operator, Inception Group, will launch the sequel to its lost tube station-themed bar, Cahoots Soho, this time creating a 1940s post office in Borough.

Cahoots Postal Office, which launches October 11th, finds its home in an old railway arch within the Borough Yards development, on the edge of Borough Market.

Modelled on a vintage post office, the new opening aims to transport guests back to 1946, where The Cahoots Scoundrels have commandeered the mail depot. It’s the second in the Cahoots portfolio, following the open-

ing of its Ticket Hall Boozer in Soho in June.

Charlie Gilkes, co-founder of Inception Group, said: “After the enormous success of the original Cahoots in Soho, which imagined the scoundrels had occupied a 1940s underground tube station and ticket hall we are very excited to be expanding the network.

“Borough market feels like the perfect location for our second opening and we are very excited to be exploring another great British institution; the post office, and have created our most immersive venue to date.”

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Budget Fears May Hit Hospitality Spend Sector Warned Issue 229

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Concerns about the impact of the October Budget, as well as higher energy costs this winter, are likely to have an impact on fragile consumer confidence, warns hospitality buying specialist Lynx Purchasing.

The warning comes as Lynx Purchasing publishes the Autumn 2024 edition of its regular Market Forecast as well as official inflation data, to look at food and drink pricing across the autumn trading period.

“The recent cut in interest rates, along with lower inflation, had offered a glimmer of hope to hospitality operators in terms of persuading consumers to eat out,” said Lynx Purchasing managing director Rachel Dobson.

“Our insights show that while suppliers have largely factored in the impact of the flooding earlier in the year, higher costs become more significant if consumers are cautious about eating out. Extreme weather is, by its nature, unpredictable and there may be more shocks in the supply chain to come as autumn turns to winter,” added Dobson.

“However, the prosect of changes to some taxes, including to pensions and inheritance, will concern many ‘grey pound’ consumers, who are a mainstay for many businesses. Add to that pensioners losing their Winter Fuel Allowance just as it becomes clear energy prices will increase again this winter, and hospitality operators will understandably have concerns about consumer spending in the run-up to the all-important festive trading season.”

“However, as the queues outside Jeremy Clarkson’s pub on opening day showed, there is strong consumer interest in menus which feature seasonal British produce. Working with suppliers to offer produce when it’s at its best in terms of quality, value and availability is one way to mitigate any consumer reluctance to spend.”

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

Effective Social Media Policy: A Guide for the Hospitality Sector 10

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Article supplied by GOHO, a female-lead agency specialising in Marketing, PR and Events. (www.thisisgoho.com) Before diving into specific tactics, it’s crucial to define your brand voice. Your social media tone should reflect your business’s personality, whether it’s casual and fun or elegant and sophisticated. Consistency in voice helps customers recognise and connect with your brand across various platforms.

CHOOSING THE RIGHT PLATFORMS Not all social media platforms are necessary, depending on your target audience. Certain platforms may be more effective than others. For example, Instagram and TikTok are visually driven and ideal for showcasing things like food and room tours, while Facebook is better for event promotion. Identify where your audience spends their time and focus your efforts there.

CREATING ENGAGING CONTENT

In today’s digital age, maintaining a robust social media presence is essential for hospitality businesses. Social media platforms not only allow you to connect with potential customers but also play a significant role in shaping your brand’s reputation.

London-based boutique agency Goho leverages its experience handling digital marketing for various small and medium-sized businesses, coming up with seven key areas to focus on when creating social media policy for the hospitality sector.

ESTABLISHING YOUR BRAND VOICE

Just like food, quality over quantity, always. High-quality photos of your dishes, behind-the-scenes glimpses of your staff, and engaging stories about your restaurant or hotel can capture attention. Use video content, like quick cooking demonstrations to enhance engagement, paired with relevant hashtags to increase visibility and attract new followers.

HANDLING BAD REVIEWS From time to time, you may get a bad review. However, how you respond can make all the difference. Always address negative feedback promptly and professionally. Acknowledge the issue, and try your best to resolve it. Let’s not forget, the customer is always right! This shows potential customers that you care about their experience and are committed to improvement.

ENGAGING WITH YOUR AUDIENCE Social media isn’t just about sharing your message, it’s about building relationships with your customers. Make it a priority to engage with your followers by responding to comments and messages promptly.

Encourage user-generated content by asking customers to share their experiences, which could also be used as video testimonials. Running contests or giveaways can further increase engagement with your audience and increase reach.

UTILISING ANALYTICS FOR IMPROVEMENT Most social media platforms offer analytics tools that provide valuable insights into your audience’s behaviour and engagement levels, such as the Meta Business Suite for Instagram and Facebook. Use this data to refine your strategies - identify which types of posts get the most engagement from your followers, the best times to post, and areas for improvement.

FOLLOWING SOCIAL MEDIA TRENDS Social media is ever-evolving, and staying updated on the latest trends is crucial for success. Consider incorporating funny trending challenges or themes into your posts to grab the attention of a wider audience and foster engagement.

CONCLUSION Effective social media management is an invaluable tool for hospitality businesses looking to enhance their online presence and connect with their audience. With these best practices, your hospitality business can thrive in the competitive world of social media!

The Ivy Collection Set To Open New Restaurant In Bournemouth This Autumn

Bournemouth is set to welcome a dazzling new addition to its dining scene, in November, as The Ivy Collection prepares to open its 42nd restaurant in the heart of the seaside town, bringing its signature blend of high-quality food, exceptional service, and an all-day dining experience that locals and visitors alike will cherish.

Located by Bournemouth Square, just a stone’s throw from the town’s iconic golden sands, The Ivy Bournemouth Brasserie will offer something special every day of the week. From early morning breakfasts to late-night cocktails, the restaurant will provide a warm and welcoming atmosphere for up to 208 guests.

For those seeking a helping of British sun, The Ivy Bournemouth Brasserie also features new outside terrace for 50 guests, making it the perfect spot for everything from special occasions to festive events.

The Ivy Bournemouth Brasserie will contribute to the local community by creating 120 jobs in Bournemouth’s hospitality sector.

At the helm of this new venture will be General Manager Barnaby HarrisReid, who brings expertise from The Ivy Chichester, and Head Chef Romuald Richomme.

Laura Mills, Managing Director of The Ivy Collection, commented on the opening, “We’re excited to bring The Ivy experience to the stunning seaside town of Bournemouth. With it’s close-knit community and iconic coastal location, it makes for the perfect spot for our next restaurant. The team can’t wait to open the doors ahead of the festive season and delight Bournemouth residents with our unrivalled Ivy service and exceptional, seasonal dishes.”

Bidfood Boosts Local Jobs And Increases Connectivity To Businesses With New Site In North Cornwall Leading foodservice provider, Bidfood, is creating up to 30 new jobs for local drivers with its new 15,000 sq. ft depot on the Cooksland Industrial Estate in Bodmin.

In addition, the new site will also help to connect the South West and ease some of the seasonal pressures on Bidfood’s Lee Mill depot, as well as reduce delivery miles and enhance the customer experience for those furthest away from Lee Mill.

Bidfood’s new Bodmin site has already implemented a bespoke Independent Service which allows existing and new customers to order online and via Telesales up to 10pm each day, for next-day delivery.

To start, Bidfood will be operating the unit for van routes to complement the road network in Cornwall and

North Devon, with the aim to migrate some HGVS to it once an ‘O’ licence for the site is secured.

Richard Dow, Business Unit Director at for Chepstow, Swansea and Lee Mill commented: “As part of our strategy to grow sales and deliver service excellence to our customers we’re always reviewing our infrastructure and where we can be expand the local depot network.

“With that in mind, we recognised the opportunity to improve in the South West and I’m incredibly excited to assemble this new team to provide an even better service to the Devon and Cornwall area.

“I’m also delighted that we’re able to give back to the local community, the added jobs coupled with reinforced abilities to support local businesses will give the local economy a great chance to grow.”

Issue 229

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Research Reveals Precarious Nature Of Customer Loyalty Customer loyalty is fragile, and hospitality is no exception, with new figures from Zonal’s latest GO Technology report in partnership with CGA by NIQ, revealing that 31% of restaurant, pub and bar goers are very or somewhat likely to switch to a competitor.

• Changes to opening and closing times (25%) Unsurprisingly, financial savings are also a priority for consumers when it comes to joining a loyalty scheme, with member only prices (49%), collecting points for the purchase (39%) and cashback (37%) the top three loyalty schemes which appeal to consumers.

The survey of more than 5,000 British adults, highlights customers’ likelihood to switch brands and what it takes to earn their loyalty and to keep them coming back. The latest figures also found that while restaurants, pubs, and bars might inspire a slightly stronger sense of loyalty than areas of consumer spending like energy or utilities (35% of consumers are likely to switch suppliers) the likelihood of switching is on a par with users of supermarkets (31%), gyms (32%), and phone networks (32%).

When looking at how switching varies across different age-groups, the findings revealed that loyalty is stronger amongst older consumers, with only 16% of those aged 65+ very or somewhat likely to switch to a competitor, compared to 41% of 25–44-yearolds. Furthermore, parents are significantly more loyal to restaurants, pubs and bars than average, with only 26% of parents likely to switch to a competitor, compared with 37% of non-parents.

To effectively generate loyalty and to prevent customers slipping away to rival venues, understanding what guests want and delivering on the fundamentals of hospitality both in and out of-venue is vital.

WHEN ASKED WHAT INFORMATION GUESTS WOULD LIKE TO RECEIVE FROM VENUES THE FOLLOWING CAME OUT TOP: • Deals and rewards (54%) • New menu items (44%) • Price changes (39%) • Events in the venue (34%)

Commenting on the findings, Tim Chapman, Chief Commercial Officer, Zonal, said: “It’s great to see that support for the hospitality industry is strong, with our research revealing that restaurants, pubs and bars command more loyalty than other areas of consumer spending. That said, operators can’t afford to rest on their laurels – in a cash-strapped market, customer loyalty is precarious. Investing in ways to nurture loyalty both in and out-ofvenue, is key.

“Customer data can be a valuable tool, enabling operators to analyse consumer trends, optimise offers and send bespoke marketing communications. However, ensuring guests experience a warm welcome, great service and value for money is equally important. Combined, these are powerful ways to increase repeat business, drive revenue and build loyalty.”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “With many consumers’ spending still under significant pressure, it’s more important than ever to keep guests coming back to venues. But loyalty is more fragile than ever too and securing the allegiance of younger adults—who are not just the guests of today but spenders for many years to come—is particularly difficult. Finding ways to keep people engaged between visits and reward them for their spend when they come through the doors, requires an expert understanding of what different demographics want, and how, when and where they want to get it.

Ultimately, however, loyalty comes down to venues’ delivery. Poor experiences will soon see guests look elsewhere—but consistently great ones will keep coming back again and again.”

Beer Bottle Charge Needs Rethink Says CAMRA

The Department for Environment, Food and Rural Affairs (Defra) has released the first indicative base fees for extended producer responsibility (EPR) scheme for packaging, which will come into effect in 2025.

The EPR scheme seeks to make those who introduce packaging into the market responsible for its entire lifecycle, ensuring that product design incorporates considerations for disposal and recycling.

The base fees will apply to obligated packaging producers and will be administered by the Scheme Administrator (SA). Fees will be additional to charges imposed by environmental regulations across the UK, and the costs of meeting packaging recycling targets.

The 2025/26 base fee rates vary depending on the material.

Aluminium packaging fees range between £245 and £655 per tonne; fibre-based composites between £410 and £655 per tonne; paper or

board between £185 and £350 per tonne; plastic between £355 and £610 per tonne; and steel between £170 and £420 per tonne.

cider makers plan for the future, the costs in current proposals are simply too high.”

Fees for wood and other materials range from £225 to £330 per tonne. Glass fees, calculated using a separate methodology, are estimated to be between £130 and £330 per tonne.

“It’s positive that the scheme already makes some distinction between large and small producers, but Government needs to urgently rethink the burden it is placing on the industry – particularly on independent brewers who are so crucial for consumer choice.

CAMRA Real Ale, Cider & Perry Campaigns Director Gillian Hough said: “CAMRA supports the principles of the Extended Producer Responsibility and its potential benefits to the environment, however, a tax on bottles used for beer and cider needs careful implementation to ensure that independent producers and consumers aren’t the ones paying the price.”

“The industry has awaited clarity on the requirements of EPR for a long time, and while having these latest estimates will help brewers and

“Glass bottles are some of the most commonly recycled items in circulation, so the estimated £212m price tag for this packaging feels hugely disproportionate, especially given the sectors already high overall tax bill and recent shocks from fluctuating energy costs, the growing cost of goods and the ever-lingering shadow of the pandemic.”

“I urge DEFRA to meet with industry, hear the concerns of brewers, cider makers and consumers, and rethink their proposals.”

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Infectious Diseases… A Constant Threat to Society and the Hospitality Industry 14

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The Mpox ‘public health emergency of international concern’, declared by the World Health Organisation (WHO), once again highlights how vulnerable we are to the spread of infectious diseases.

While Mpox is not an imminent threat to UK food businesses, it does have the potential to affect supply chains and specific localities.

As a microbiologist who has battled to prevent the spread of pathogens in the food supply chain for nearly 40 years, Alec Kyriakides, Chair of the Safe to Trade Technical Standards Committee (TSC) - www.safetotrade.org.uk, the first voluntary, third-party assurance scheme for the hospitality industry that puts people’s health first, shares his view on the threat of Mpox and steps that can be taken to protect against infectious disease agents.

Mpox is an infection caused by monkeypox virus (MPXV) and it is spread by direct or close contact with an infected individual, contaminated materials and contact with / consumption of infected animals.

Although infection has been reported through the consumption of infected animals (“bushmeat”), the risk of transmission of MPXV through food more generally has been previously assessed as being hypothetical, with no reports of this ever occurring.

At the time of writing, Mpox is not a pandemic and has generally been restricted to countries in Central and Western Africa, with recent cases being reported in other neighbouring countries and isolated travel-associated cases in some other non-African countries.

Although there is much more to learn about the new variant of MPXV (Clade Ib), it doesn’t appear to present a similar risk of spread to SARS-CoV2 virus, the coronavirus responsible for the COVID-19 pandemic.

Being Prepared is Key for a Sustainable Business Mpox sends an important message about the importance of the ever-present need for effective food hygiene and personal hygiene measures in society, and the food supply chain. It also highlights the importance of infectious disease preparedness, essential for business resilience and sustainability.

I’m certainly not here to preach about the controls a business should have in place to manage infectious dis-

ease but it is interesting how quickly after COVID-19 that basic precautions have been forgotten by so many in both society and business. There are many non-negotiables when it comes to food hygiene that directly impact on the control of infectious disease threats, such as policies for managing colleagues who report ill (infectious disease policy), personal hygiene practices, cleaning and disinfection of utensils, equipment and surfaces, cooking and washing of food, training and many other principles that are enshrined in legislation and also in voluntary food safety standards like Safe to Trade. But the food industry, especially hospitality and retail stores, have particular hazards to manage associated with the presence of customers, some of whom will have innocuous infectious diseases like colds and coughs and others who may have more serious illnesses. It is not possible to eliminate the risk from such sources but it is possible to reduce the risk of spread by the provision of hand sanitisers, regular cleaning and disinfection of common touchpoints and protection of ready-to-eat food with covers and screens.

In addition to reviewing the controls in place for infectious disease in a food business operation, it is also important to think about how you would manage a situation where such a case was to occur in your supply chain or operation. These are generally considered in your emergency or resilience plans and the whole idea of this is to imagine scenarios that may occur and to rehearse how you would go about managing. Having dealt with hundreds of serious incidents including public recalls over my time in the industry, I can tell you that having pre-planned and rehearsed scenarios is unbelievably helpful as trying to work through this in the midst of an incident is more than stressful.

Mpox provides an important opportunity for all businesses to reassess their controls for infectious disease agents, and their resilience plans to respond to the occurrence of cases of infectious disease in their supply chains and operations, and ask, "Am I prepared and is there more I can do?”

Suspecting a Case If a customer or staff member shows symptoms of Mpox, which can include fever, headache, swollen lymph nodes, chills and exhaustion, joint pain and a rash that may start on the face and spread to other parts of the body, it's crucial to act quickly. Isolate the individual, contact local health authorities, and follow their instructions. Thoroughly clean and disinfect any areas the person has been in and ensure that those who had close contact are informed and monitored.

By taking these proactive measures, you can help protect your staff, customers, and business from the risk of Mpox.

Elite Hotels Welcomes James Perry as New General Manager of The Grand Hotel, Eastbourne The Grand Hotel, Eastbourne, has welcomed James Perry as its new General Manager. With over 30 years of experience in the hospitality industry, Perry brings a wealth of knowledge and expertise to the role.

Perry’s career began in 1994, after completing a degree in Political Science at the London Guildhall University. Although he hadn’t set out to pursue a career in hospitality, Perry took a part-time job in a local hotel alongside his studies, and quickly became engrossed in the industry. Following the completion of his degree, Perry moved into a permanent role within the hotel, gaining a broad range of experience across the various departments.

In 2000, Perry took on his first hotel management role as Deputy General Manager of Eastwood Hall in Nottingham. He spent the following eight years working in hotels across the Midlands, in Nottinghamshire, Northamptonshire and Warwickshire. Perry relocated to Kent in September 2008 to take on his first General Manager position at the Canterbury Cathedral Lodge, before eventually joining Alexander Hotels in

2012, where he has spent the past 12 years working as General Manager of Rowhill Grange Hotel & Utopia Spa. Commenting on the appointment, Elite Hotels’ Managing Director, Graeme Bateman, says: “It is my pleasure to welcome James to the Elite Hotels collection. With his extensive knowledge and experience, we are excited to see the innovative contributions he will bring to The Grand Hotel. As we remain dedicated to delivering exceptional service, we are confident that, under James’s leadership, The Grand Hotel will continue to excel. This appointment is particularly significant, representing the first change of General Manager at The Grand in over 30 years, a notable rarity in today’s hospitality industry.”

Perry adds: “It’s a privilege to be taking on the role of General Manager at such a locally renowned hotel. I hope to continue the progress of my predecessor, building on the hotel’s excellent reputation and working alongside the team, to achieve our strategic goals and give guests the best possible experience.”

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/

Delivery Gains Ground as Euros and Summer Heat Shape Spending Habits

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Issue 229

Britain’s leading managed restaurant groups have seen a year-on-year (YOY) increase of 9.4% for delivery sales, CGA by NIQ’s latest Hospitality at Home Tracker reveals.

July saw another consecutive month of unbroken sales growth this year, reflecting sustained consumer demand for delivery options, despite a deceleration from the double-digit growth recorded in May and June.

Conversely, takeaway and click-and-collect sales remain static, with a slight decline of -0.2% in July compared to the same month last year.

This is a marginal improvement from the -1.1% decline in June, suggesting the rate of decline is slowing.

Overall, combined delivery, takeaway, and click-and-collect sales in July 2024 were 5.3% higher than in July 2023. This represents the 14th consecutive month of year-on-year growth for the sector, further solidifying its resilience despite shifting consumer behaviours and external economic pressures.

The split between food and drink sales in the delivery and takeaway channels has remained stable, with food sales comprising 90.3% of the total and drink sales accounting for 9.7%. This consistency highlights the ongoing

preference for home-delivered meals over other options.

The comparison with July 2023 sales highlights shifting consumer preferences, with consistent delivery sales growth indicating convenience and in home dining is firmly in favour.

While delivery sales growth has cooled slightly from June’s Euros spike, it remains clear consumers value the convenience of having meals brought directly to their doorsteps. Additionally, consumers are taking advantage of the good weather to enjoy meals on the go, or as a more budget-friendly option during a month when many focused their spending on events like the Euros tournament and Olympic Games.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “Looking ahead, restaurants can continue to capitalise on these trends by offering versatile menu options catering to both delivery and takeaway customers. Plus, seamless customer experiences are crucial for maintaining this positive momentum, from online ordering to timely delivery.

Furthermore, pushing drinks remains an opportunity to upsell and generate incremental sales that are easily added to food-based orders, while offering consumers greater choice than what they are likely to have available at home.”

Zest Quest Asia Announces Financial Support Scheme For Colleges In 2025 Zest Quest Asia, the competition founded by Cyrus and Pervin Todiwala, and responsible for exposing many student chefs to the myriad cuisines of Asia, announces its Financial Support Scheme for teams entering the 2025 competition.

Foundation and the Worshipful Company of Cooks of London who have each approved applications from us to support college teams entering Zest Quest Asia in 2025 to help offset the associated costs of entering, such as travel, ingredients and other incidentals.”

Grants of £1,000 will be available on application to the competition organisers for up to six colleges fulfilling the criteria, to help with the costs associated with entering, up to £500 of which will come from the Worshipful Company of Cooks of London to assist with travel and subsistence.

The competition, which is spread over two days, concludes with a live cook-off on the final day and the announcement of winners later in the evening at a gala dinner, held at the Hilton London Wembley. It has been hailed as one of the most rigorous on the student chef competition circuit and is highly valued by the lecturers and students who compete.

This is hoped to expand the number of smaller colleges able to enter, and those who may be based further away, to ensure the contest is as inclusive as possible.

Anthony Gascoigne, Course Team Leader Hospitality & Catering, North Hertfordshire College; “Zest Quest Asia has been a constant source of inspiration for our students. Single-handedly, the competition has engaged and enthused them, giving them access to learning and development opportunities in Asian cuisine. The competition has given the students a platform to express themselves in a cuisine not naturally embedded in the curriculum and has highlighted the diversity of cultures and cuisines. In all, it has brought colour and vibrancy to our students’ experiences and has raised aspirations across the college.”

A firm fixture now on the UK’s culinary competition calendar, Zest Quest Asia was created in 2013, with the support of the Master Chefs of Great Britain, to lift the profile of Asian cuisine among budding chefs enrolled on full-time courses in catering colleges across the country.

Cyrus Todiwala, founder, Zest Quest Asia, explains; “It is a sad fact that many of our hospitality colleges are closing and those that are still doing great work with student chefs to prepare them for a career in our industry sometimes struggle financially when it comes to extra-curricular training, like participation in competitions such as ours. We are extremely grateful to The Savoy Educational Trust, The Antonio Carluccio

For more information on applying for the Financial Support Scheme, the competition rules for 2025 and how to submit entries, in the first instance please contact Cora Strachan at cmsevents@btinternet.com.

Wotton House Welcomes Chef Alec Mackins as New Executive Head Chef

Alec Mackins joins Wotton House as its new executive head chef. With a distinguished background at prestigious establishments such as Nutfield Priory Hotel and Spa, Woodlands Park Hotel, and Ghyll Manor Hotel, Alec brings a wealth of experience and a passion for sustainable, innovative dining.

Inspired by renowned chefs and mentored by German chef Eric Vizer, Alec’s culinary journey began at 14 when he cooked his first Christmas dinner for his family.

His philosophy centres on simple, versatile ingredients filled with flavours, with a strong emphasis on local sourcing and seasonal produce.

On his appointment, Chef Alec said: “I’m thrilled to join Wotton House as executive head chef, where I can truly express my passion for cooking. For me, it’s about

crafting experiences that bring people together. I look forward to using the estate’s incredible resources and sustainable practices to create innovative dishes that reflect the rich heritage of this beautiful location.”

Since his appointment, Alec has restructured the kitchen team, adding a head pastry chef to elevate the dining experience.

Wotton House General Manager, Edward Adshead, said on the appointment: “Alec was hand-picked for the role, and we’re thrilled to have him on board.

Wotton House’s culinary journey starts with him and his innovative ideas will undoubtedly bring exciting new flavours to our guests.”

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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.

Wiltshire Hotel Marks Record-Breaking Six Months with Appointment of New General Manager and Head Chef

A boutique Wiltshire hotel is marking a record first half of the year with a raft of promotions, new appointments, long service awards, and even more stars and rosettes.

Beechfield House, a secluded retreat inspired by 16th century Italian Renaissance, in Beanacre, has welcomed a new General Manager and Head Chef to its team, as well as celebrating the long service and achievements by its Head Housekeeper and newly appointed Head of Reservations and Sales.

The hotel’s new GM, Peter Rusu, joins the team with 20 years of experience in the industry, from family-run hotels to household names such as Mariott Group. With a passion for customer service and the variety of responsibilities presented every day, Peter is looking forward to making an impact at Beechfield. He said: “We are obviously blessed with beautiful surroundings and a brilliant team. I can’t wait to work on more events and experiences to ensure guests have the best possible stay and continue supporting the team to grow and develop.”

Alongside Peter, a new Head Chef is set to mix things up in the kitchen, bringing a modern British culinary style and working with the team to launch a new menu in September. Dan Smith has worked in some top London kitchens and alongside illustrious names such as Marco Pierre White, Richard Corrigan and Graham Garrett. After relocating to the South West to work with top quality ingredients 15 years ago, Dan is set to bring his ‘love of local’ to Beechfield House’s two rosette restaurant.

Speaking on his new role at Beechfield House, Dan said: “I love the location of the hotel, not just for the beautiful surroundings but because we get to work with some incredible local suppliers, which really plays into my passion for using quality local ingredients. It’s a small team in the kitchen so I’m looking forward to getting to know everyone and working together to deliver an exceptional dining experience for our guests.”

Amid the new appointments, the team has also been celebrating its longest serving member of staff, Head Housekeeper, Livia Szirovicza. After joining the hotel 10 years ago, Livia has seen the country house go through many changes and has fond memories of the last decade, including the hotel’s warm welcome on her very first day.

Meanwhile, Becca Ford has been appointed as Head of Reservations and Sales after nearly 3 years at the hotel. Sharing new Head Chef Dan’s love for the location and grounds, Becca is excited to continue delivering the best guest experience. She said: “We want every Beechfield guest to leave with a smile and I think part of this is exceeding expectations. Whether staying for business or leisure we strive to make each stay memorable.”

Beechfield House owner, Chris Whyte, has marked the hotel’s recent successes as a direct reflection of his team. He said: “This year has been incredible for the hotel so far, from a record-breaking six months for bookings to retaining our 4 AA Red Stars putting us in the top 200 hotels in the country. We wouldn’t have achieved any of this without our amazing team, and with Peter and Dan joining us, I’m excited to see what we can do with the rest of the year and the festive season – which is always magical at Beechfield House.”

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

Card Spending Returns To Growth In August As The Summer Lift Spirits 20

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Consumer card spending returned to growth in August, rising 1.0 per cent year-on-year following two consecutive months of decline, although it remained below the latest CPIH inflation rate of 3.1 per cent.

The travel sector (up 6.8 per cent) had a particularly strong month, following news that several low-cost airlines have been offering lastminute holiday deals in order to tempt Brits abroad. Travel agents (up 7.2 per cent) and airlines (up 8.3 per cent) both had strong months, seeing their highest growth since February and March respectively.

DOUBLE-DIP SHRINKFLATION Concerns related to shrinkflation – i.e. products getting smaller but costing the same – remained stable in August, with eight in 10 reporting that this trend is having a negative impact on their household finances.

A quarter (26 per cent) have also started to spot ‘double-dip shrinkflation’, where products go through two or more rounds of size reductions, without a corresponding reduction in price. The top five most frequently cited products hit by ‘double-dip shrinkflation’, according to this group, are chocolate (57 per cent), crisps (44 per cent), packs of biscuits (41 per cent), snack bars (36 per cent) and sweets (36 per cent).

However, the sunshine has not had as much of an impact on clothing retailers, which saw only a mild improvement, declining by a marginal -1.7 per cent compared to -2.3 per cent in July.

Looking ahead to the upcoming festive season, over a third of Brits (35 per cent) anticipate that this Christmas will be more expensive than last year, and one in five (19 per cent) are worried about how they’ll

keep up with those rising costs. Meanwhile, a quarter (24 per cent) are concerned that shrinkflation will mean they get less value for money on their festive spending.

That said, the summer spirit has arrived for the vast majority – Brits are feeling noticeably more confident in both their household finances (70 per cent) and ability to live within their means (73 per cent), compared to last month (65 per cent and 70 per cent respectively).

Karen Johnson, Head of Retail at Barclays, said: “The long-awaited British summer has unlocked pent-up demand across a number of retail categories, such as garden centres and butchers, as many Brits dusted off their barbecue for the first time this year.

“We’re also seeing an emerging trend of consumers indulging in retail therapy for mood-boosting pick-me-ups. This is a much more immediate version of the long-running trend of consumers making room in their budgets for memorable experiences, like tickets for next year’s Oasis tour, which went on sale over the weekend.

“While cost-conscious shoppers continue to rein in discretionary spending to account for rising prices, especially in the run-up to Christmas, it’s encouraging to see that Brits are feeling noticeably more confident in their personal finances – a strong indicator of future spending as we approach the crucial festive period.”

Jack Meaning, Chief UK Economist at Barclays, said: “Having seen government spending drive the economy in the second quarter, and private consumption relatively muted, this data very much supports our view that the balance will shift over the second half of the year and into next. Growing real incomes and strengthening consumer confidence should combine with falling interest rates to increasingly allow consumers to put their spending power to work.”

NEOS Hospitality Set To Launch Two New ‘Party Bar’ Concepts NEOS Hospitality, one of the UK’s largest bar and nightclub operators has secured £25m funding with plans to launch two new party bar concepts.

The group, which split from Denmark’s Rekom group earlier this year, runs 23 sites across the UK and employs 900 staff.

Its new brands include Bonnie Rogue’s Pub, which is described as a “live and loud atmospheric party pub”, while Barbara’s Bier Haus will be an après ski-themed bar, and one is set to open on the former Revolution site in Bournemouth town centre and which closed in April this year.

Neos has secured £25m in fresh capital to allow the business to target new sites in prime city centre locations throughout the UK. The group said it was prioritising Birmingham, Edinburgh, Glasgow, Leeds, Liverpool, London, Manchester and Newcastle.

This new launch follows a challenging period for the late-night sector, which has battled with rising costs and a fall in trade since the pandemic.

In February, over 400 jobs were lost when Rekom UK closed 17 UK nightclubs, including sites under the Pryzm and Atik brands Neos chief executive officer Russell Quelch said the brand’s party bars had delivered 12% revenue growth this year due to their extended trading hours and wide customer base.

“This strong performance has given us the confidence to invest in the new concepts and grow our business over the coming months and years,” said Quelch.

“We are focused on the next stage of our strategic plan to double the party bar portfolio by the end of 2025.”

Neos said it was close to making an acquisition and planned to rebrand some of its existing portfolio to the new concepts.

Quelch added: “We are confident that we have the winning formula to create seriously good fun spaces for people of all ages to eat, drink, dance, play and watch spor

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.

“Investing in our party bar concepts now will lay a solid foundation for the future growth of the business.”

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

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Wetherspoon Pubs To Cut The Price Of Food And Drink By 7.5 Per Cent For Tax Freedom Day Wetherspoon’s pubs will be cutting the price of food and drink by 7.5 per cent on Thursday 12 September – to highlight the benefit of a permanent VAT reduction in the hospitality industry.

“Supermarkets pay zero VAT in respect of food sales, whereas pubs, bars and restaurants pay 20 per cent.

“This tax benefit allows supermarkets to subsidise the selling price of beer.

Prices at the pubs will be reduced for one day only to mark Tax Equality Day (in Scotland, in line with Scottish licensing laws, prices will be reduced on food and nonalcoholic drinks only).

“Pubs have been under fantastic pressure for decades, because of the tax disadvantages which they have with supermarkets.

For example, a customer spending £10 on food and drinks will pay only £9.25 on Tax Equality Day.

“It doesn’t make sense for pubs and the hospitality industry to subsidise supermarkets.

All food and drinks in pubs are subject to 20 per cent VAT. In comparison, supermarkets pay zero VAT on food and are able to use that saving to sell alcohol to customers at a discounted price.

Wetherspoon’s founder and chairman, Tim Martin, said: “The biggest threat to pubs and the hospitality industry in general is the vast disparity in tax treatment among pubs, restaurants and supermarkets.

“A VAT cut to 12.5 per cent is needed to ensure that pubs, bars and restaurants do not continue to close, but instead thrive, invest and create new jobs.

“Customers coming to Wetherspoon’s pubs on Thursday 12 September will find the price of their food and drinks to be lower than normal.

“We call on the chancellor to create tax equality.”

Punch Pubs & Co Joins Charity Partner For Their National Fill A Flask Campaign Punch Pubs & Co has partnered with Only A Pavement Away – the hospitality charity supporting people facing homelessness and those wanting to rebuild their lives through employment – to provide soup flasks to people sleeping rough in cities across the UK. Only A Pavement Away, one of Punch’s strategic ESG partners, has been running the Fill a Flask campaign since 2018. They started by providing flasks of coffee and water to homeless people. Since then, the project has developed into volunteering days at their charity partners’ venues.

Punch was keen to support the campaign, and as a result approached Only A Pavement Away to see if they could make use of their soups to avoid surplus waste due to a menu cycle change. Only a Pavement Away jumped at the opportunity and the rest is history.

Punch Pubs & Co Sustainability Specialist Jessica Nicklin said: “Punch’s most recent collaboration with Only A Pavement Away’s Fill a Flask campaign has unlocked a new way for us to combat waste and help those experiencing homelessness in society. It’s heartwarming to know we have provided many people with a healthy meal and supported fantastic charities across the UK.” The Fill a Flask campaign supports Punch’s ESG strategy: Punch Promise. This work is fundamental to their

Doing Well, By Doing Good programme. It’s the ethos that underpins everything the business sets its heart on.

As part of its Punch Promise, the leading pub company has endeavoured to send zero waste to landfill by the end of 2028, or faster if they can.

Since Punch’s involvement, Only A Pavement Away has delivered over 2,000 portions of soup to UK charities, including Brighton Food Bank, Edinburgh City Mission and Birmingham City Mission Care Centre.

Only A Pavement Away Founder and Chief Executive Greg Mangham said: “Over the five years we’ve been running Fill A Flask, the support of the hospitality industry has been key in being able to support those living on the streets and/or using hostels for support and their meals.

“Punch’s support has been amazing and has demonstrated how important their communities are to them by supplying 5280 portions of soup across the country. This was a largescale operation from coordinating with the charities to supplying and helping to distribute the soup nationwide alongside our hardworking volunteers. This momentous activity shows how operators can work more closely with us at Only A Pavement Away to unite against homelessness and support more people facing homelessness back into employment within the hospitality industry.”

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, cuttingedge products, and network with professionals shaping the future of beverages.

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

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

cesses 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

Chris Webb MP Elected Chair of APPG for Hospitality and Tourism 24

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The All-Party Parliamentary Group was reconstituted earlier this week with Chris Webb (Lab, Blackpool South) elected as its Chair and Damian Hinds (Con, East Hampshire) as Vice-Chair, at a well-attended meeting in Westminster.

to be elected the Chair of the All-Party Parliamentary Group for Hospitality and Tourism, sectors which are close to my heart and my constituency of Blackpool South.

Also elected as Vice-Chairs of the group were Caroline Voaden (Lib Dem, South Devon) and Daniel Aldridge (Lab, Weston-super-Mare).

“They are the beating heart of coastal towns like Blackpool, supporting thousands of jobs, bringing in millions in revenue and helping to regenerate communities.

The group acts as a vehicle for backbench Parliamentarians, from both the Houses of Commons and Lords, to influence the Government’s policy making on the key issues to hospitality and tourism, sectors which employ more than 3.5 million people and generate more than £140 billion in revenue annually.

Chris Webb MP, Chair of the APPG for Hospitality and Tourism, said: “I’m delighted

“The cross-party support the group has reinforces this positive impact and demonstrate the commitment to the sector from across Parliament.

“I’m looking forward to working with the APPG to champion causes critical to hospitality and tourism, and being one their loudest advocates in Parliament.”

LittlePod Are All Set to Celebrate International Real Vanilla Day with Our 2025 Calendar!

October 17th is International Real Vanilla Day, the most important date on the LittlePod calendar. The seasons shifting and autumn fast approaching, it’s almost that time again. Here at LittlePod HQ, we’re preparing to celebrate this special occasion once more. Like to join us?

Just over 12 months ago, we took a trip to Indonesia to spend International Real Vanilla Day 2023 with the LittlePod farmers at our collaborative orchard in Bali. Spending this precious time together was a treat indeed as we met those responsible for nurturing nature, whose ecological efforts and agricultural innovation have done so much to help pull real vanilla back from the precipice.

This October, we’ll be spending the 17th somewhat closer to home, here at our HQ in East Devon.

LittlePod’s vanilla farmers – and those elsewhere on the Equatorial Belt – will, however, be at the forefront of our celebrations again.

Dedicated to the farmers at the LittlePod orchard, whose pioneering polyculture system has been endorsed by the Indonesian government, LittlePod’s 2025 calendar will outline our environmental endeavours and detail the crucial role that vanilla is playing in protecting our planet, aiding soil health and improving the air we breathe.

Due to be printed in the coming days, our calendar will be published in time for International Real Vanilla Day. Like a copy?

Featuring never-before-seen photographs from the LittlePod orchard, celebrating vanilla’s value to the world and documenting 14 years of our Campaign for Real Vanilla, our calendars are available to reserve now. First-come-first-served, whilst stocks last, please email Paul at media@littlepod.co.uk to request a copy.

We’ll share additional details about International Real Vanilla Day 2024 – and how you can get involved – in due course. In the meantime, please reserve a calendar, follow us on Instagram, and above all, keep it REAL. We’re all looking forward to celebrating with LittlePodders all over the world once more this October. It’s almost that time again!

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First Minister Sets Out Scotland’s Programme For Government 2024-25 Issue 229

First Minister John Swinney has announced his first Programme for Government which sets out the Scottish Government’s commitments for the coming year, and will focus it says on four key priorities: eradicating child poverty, growing the economy, tackling the climate emergency, and ensuring high quality and sustainable public services.

Mr Swinney said: “My Cabinet and I have been clear about the financial limitations surrounding this Programme for Government. We have just announced several emergency spending controls and savings measures for 2024‑25. This Government has a record of strong financial management, having lived within the resources available to us for 17 years. These emergency measures are a product of continued austerity and due to no provision being made by the UK Government for the effect of sky‑high inflation – serving only to undermine our budget. The measures we have had to take have been deeply frustrating decisions, but they have also brought even greater focus to our four priorities – priorities I believe will have the most tangible impact for people living in Scotland.”

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Responding, Leon Thompson, Executive Director of UKHospitality Scotland, said: “The First Minister clearly recognised today the cumulative impact that new regulation is having on businesses, but there is nothing in the Programme for Government that explains what will be done to address this.

“The challenging effects of visitor levy legislation, the possible introduction of a 25p charge on single-use cups, and possible restrictions on food and drink promotion continue to loom over hospitality businesses.

“The Scottish Government needs to put the brakes on planned regulation to allow our businesses to reach their full potential. Without action, hospitality’s potential will be curtailed, and we won’t be able to help deliver the economic growth the First Minister wants to see.

“It was, however, positive to hear the First Minister talk about skills planning and, as a sector that can provide young people with fantastic careers, we look forward to working with the Scottish Government to make sure hospitality plays a key role in these plans.”

Revolución De Cuba Have Taken To The Skies For The UK’s First Drone Drink Delivery Revolución de Cuba and Havana Club took to the skies this summer for the first limited edition drone cocktail delivery service, offering refreshing cocktails and drinks straight from selected venues to patrons’ homes.

The new ‘catch cocktails, not feelings’ drone delivery service, in partnership with Havana Club Rum, was made available by the popular nationwide bar group for a limited time only across the UK – including Manchester, Leeds, Nottingham and Derby. The bar group delivered cocktails via the skies, allowing keen drinkers and loyal patrons to order their favourite cocktails from the comfort of their own gardens (or living rooms on the odd gloomy days).

Throughout August, the service saw expertly piloted drones take some of Revolución De Cuba’s best selling cocktails straight from the hands of bartenders and direct to the drinkers, with hundreds of cocktails taking to the skies before being landed without spilling a drop. Some lucky customers even had the chance to win some bestsellers from one of the nation’s favourite drinks brands.

Working with Havana Club Rum and friends, guests received a selection of drinks including all arriving perfectly crafted and ready to sip. Trialling the service as the “future” of cocktails and bar services, the brand plans to roll this out further into the new year following the pilot scheme.

The group’s Brand Operations Director, Alex McMillan, commented: “This summer we wanted to deliver an innovative new way of serving up some of our best known cocktails whilst also making the most of the British summer – even if the sunshine is short lived!

“There have been drone cafés, restaurants and even drone waiters seen before, but we believe we’re the first in the UK to fly drones delivering refreshing summer cocktails to our guests in their own homes.

“We’ve worked closely with Havana Club Rum to create delicious cocktails that are perfect for summer and now with the help of our drone, can be delivered straight to our valued customers”

Chelsea To Sell Millennium and Copthorne Hotels The Premier League has approved the sale of two hotels by Chelsea football club to another company linked to the club’s owners The sale ensures Chelsea avoid falling foul of the Premier League’s spending rules.

Company accounts in April showed that the Millennium and Copthorne hotels next to Stamford Bridge had been sold for £76.5million.

The sale will allow Chelsea to reduce its losses from £166m to £89m and avoid sanctions activated by profit and sustainability rules. Premier League clubs are currently permitted maximum losses of £105m over a three-year period.

The hotels changed hands from Chelsea FC Holdings Ltd to BlueCo 22 Properties Ltd, both companies under the control of Todd Boehly and Clearlake Capital ownership, and has been cleared because the deal has been

deemed to be fair market value.

In July Citadines-owner Ascott Limited announced plans to take management of the 232-bedroom hotels and rebrand the properties as its first Lyf hotel in the UK by the end of 2025.

Ascott’s chief commercial officer said Lyf was chosen over its 13 other brands because of its “strong appeal with the younger demographic” and its “experience-driven” offering.

The Lyf brand was created in 2016 and started in Singapore before expanding into Europe for the first time last year. It now operates in 21 cities and is aiming to reach 150 sites by 2030.

Photo: © Copyright Russell Trebor and licensed for reuse under this Creative Commons Licence.

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Issue 229

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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CLH DIGITAL

Issue 229

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 229

CLH DIGITAL

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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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CLH DIGITAL

Issue 229

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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CLH DIGITAL

Bar Snacks

Issue 229

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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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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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

Hospitality Technology

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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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Outdoor Spaces

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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Outdoor Spaces

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

Outdoor Spaces

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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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Kitchen Equipment and Fit-Out

Issue 229

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

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New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the continuing success of the ILF Chairs website, 2023 has seen an increase in their STOCK chairs to 11 ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 12 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes. A full range of table bases in metal and stainless steel are also kept in STOCK In addition, ILF now also have a comprehensive range of STOCK outdoor seating and tables to suit all budgets plus real wood table tops and real wood table bases for indoor use.

More STOCK ranges coming soon please check the website. www.ilfchairs.com/email terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Boutique, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

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.

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

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.

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