CLH Digital - Issue #237

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 237

Interest Rate Cut “Overshadowed by Rising Costs” www.CLHNews.co.uk

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The Bank of England has reduced the base rate from 5% to 4.75% following a 0.25 percentage-point cut in August, which was the first drop in four years, and although welcome, sector leaders have described the cut as “short term benefit” overshadowed by the recent impact of the budget.

Governor Andrew Bailey said rates were likely to “continue to fall gradually from here”, but warned they could not be cut “too quickly or by too much”.

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The Bank’s quarterly Monetary Policy Report revealed that the Chancellors £70bn package of tax and borrowing measures will place upward pressure on prices, increasing inflation by up to half a percentage point over the next two years.

(CONTINUED ON PAGE 3...)

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CLH DIGITAL

Issue 237

Editor's Viewpoint

Welcome to the latest issue of CLH Digital INTEREST RATE CUT A STEP FORWARD, BUT HOSPITALITY SECTOR NEEDS MORE THAN ‘STICKING PLASTER’ RELIEF

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

This week’s cut in interest rates will be met with cautious optimism by those in the UK hospitality and on-trade sectors.

EDITOR

Peter Adams

TELEPHONE:

A reduction, even modest, offers a glimmer of relief, particularly for operators with borrowing commitments, and comes at a critical time when costs are soaring.

However, for many within our industry, this rate cut may feel more like a sticking plaster over a much deeper wound, given the weight of recent financial pressures piling up on businesses and individuals alike.

The hospitality sector, already facing the burdens of inflation and a volatile economic climate, is now grappling with the latest budget announcements. Increases in National Insurance contributions, the lowering of the National Insurance threshold, and a hike in the National Minimum Wage mean that whatever savings may be gleaned from interest rate cuts are likely to be consumed—if not exceeded—by these added expenses.

01202 552333 FAX: 01202 552666

www.CLHNews.co.uk barely a dent in the rising financial strain. Our sector needs more than short-term solutions; it needs structural support, lower taxes, and—dare I say—more respect.

After all, hospitality and on-trade employ millions, generate billions for the treasury, and are essential to the UK’s culture and economy.

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On a personal note, I recently witnessed the resilience and dynamism of our industry in Belfast, where I attended a hospitality tour and trade event hosted by Invest Northern Ireland.

EDITOR

The bustling atmosphere of the bars and restaurants mid-week was remarkable, and it was refreshing to see so many operators and suppliers showcasing their innovations and discussing their plans with optimism for 2025, despite the present challenges.

SALES EXECUTIVES

Kate Nicholls, CEO of UKHospitality, acknowledges that “any relief is welcome in these challenging times,” but she underscores that for most operators, the core issues are rising costs and the absence of meaningful, sustained support. Emma McClarkin, Chief Executive of the British Beer and Pub Association, echoes this sentiThe creativity and tenacity in Northern Ireland’s hospitality sector were inspirament, noting that while an interest rate cut might ease financial pressures in the tional, and it was a vivid reminder of what our industry offers beyond numbers on a short term, the sector is “buckling under a relentless stream of tax hikes, utility costs, balance sheet. My thanks to Shauna and her team at Invest NI for curating an unforand wage increases that outstrip operational income.” gettable experience and an opportunity to connect with so many talented individuals.

Meanwhile, Michael Kill, CEO of the Night Time Industries Association, highlights Our industry is vibrant, adaptable, and resilient, but it cannot thrive without the the increased financial pressure on late-night venues, which are essential to the right conditions. It’s high time the government acknowledges this, not with piecemeal vibrancy of Britain’s cultural economy but are shouldering these cumulative costs solutions but with a commitment to provide the support, stability, and respect the with dwindling returns. hospitality sector truly deserves.

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

Peter Adams David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Interest Rate Cut “Overshadowed by Rising Costs” Issue 237

The Bank found that the national insurance increase and the increase in the national living wage “is likely to increase the overall costs of employment” and will be passed on by employers through a mix of higher prices, marginal costs and wages, but the balance between those is not yet clear.

SHORT TERM Kate Nicholls, Chief Executive of UKHospitality, said: “This interest rate cut is positive news in the shortterm for hospitality businesses, particularly those still struggling with pandemic debt repayments, and consumer confidence.

“However, the short-term benefit of this cut is significantly overshadowed by the looming £3.4 billion worth of cost increases that will hit the sector in April. Those changes will impact the potential for future interest rate cuts too, with forecasts already revised down following the Budget.

“We need the Government to take action to mitigate these increases. particularly the lowering of the employer NIC threshold. Lowering the threshold to £5,000 suddenly brings in thousands of part-time staff, and that disproportionately hits hospitality.

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British Beer & Pub Association (BBPA) chief executive Emma McClarkin said: “Publicans and brewers will welcome the decision to cut interest rates, given this will help reduce one component cost of doing business.

“However, following the Budget, the overall cost of doing business across the sector has sharply increased.

“We look forward to working closely with the Government at how to reduce these rises, including swiftly implementing vital long term business rates reform to help ensure long-term business viability and the opportunity to grow.”

FOODSERVICE INFLATION The announcement also coincides with the release of the latest Foodservice Price Index (FPI) report from Prestige Purchasing and CGA which reveals that year-on-year inflation in the hospitality sector continued its downward trend in September, falling to 2.4%. and marks the 15th consecutive month of decline, offering some respite for businesses and consumers alike. However, the report also highlights persistent inflationary pressures, with nine out of ten categories showing month-on-month price increases.

This marks the fourth consecutive month of overall month-on-month inflation according to the index.

“Government action to reduce the devastating cost impact in April is essential.”

Despite the encouraging year-on-year trend, challenges remain. The Vegetables category continues to report high inflation, driven in part by ongoing elevated potato prices. Meanwhile, the Oils & Fats category saw the largest month-on-month increase, primarily due to a surge in butter prices.

MOUNTING PRESSURES Michael Kill, Chief Executive of the Night Time Industries Association (NTIA) said: “While the Bank of England’s rate cut from 5% to 4.75% offers some relief, it does little to ease the mounting economic pressures on the nightlife sector, which are only intensified by the recent autumn Budget. The introduction of new tax increases at this crucial time — right before the ‘golden quarter’ — could not come at a worse moment.”

“As the ‘golden quarter’ is essential for many nightlife businesses to offset quieter months ahead, the additional tax burden forces many to focus on cost-cutting measures and reevaluating reinvestment strategies.

Looking ahead to 2025, the combined impact of rising operational costs and declining consumer spending is set to create a perfect storm for the industry.”

“While inflation may be easing, key expenses like wages, energy, and rent remain high, continuing to erode profitability. To make matters worse, the upcoming changes to business rates in April 2025 threaten to add even more financial pressure on an already strained sector.”

“The NTIA calls on the government to fully understand the compounded impact of these policies and to prioritise long-term, targeted support for the nightlife industry, which plays a critical role in both the UK economy and its cultural fabric during these uncertain times.”

REMAIN VIGILANT While non-alcoholic beverages continue to be a significant driver of inflation, the Sugar, Jam, Syrups and Chocolate category, along with Vegetables, now show the highest year-on-year increases. This shift underscores the dynamic nature of foodservice inflation and the need for operators to remain vigilant across all categories.

WELCOME NEWS Shaun Allen, Prestige Purchasing CEO, commented: “The continued easing of year-on-year inflation is welcome news, but the sustained month-on-month increases across almost all categories highlight the volatility that still exists in the market. Operators need to be proactive and adaptable in their procurement strategies, paying close attention to emerging trends and potential disruptions to ensure they remain competitive.”

Reuben Pullan, Senior Insight Consultant at CGA by NIQ, said: “After an ongoing stretch of price rises across the hospitality sector, this continued drop in inflation should bring some relief to hospitality venues and consumers alike. Although some costs are easing, month-on-month fluctuations indicate that both revenue and margins are likely to remain under pressure through the rest of 2024 and into next year.”

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More Cuts, Less Relief: Why the Budget Misses the Mark for UK Hospitality 4

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Issue 237

By Rebecca Kelly, CEO and founder, VenueScanner (www.venuescanner.com) The latest budget was certainly one of the most anticipated in recent years, framed as a pivotal moment to steer the economy through a period of inflation, low growth, and struggling public services. But will it?

From COVID lockdowns to the energy crisis, hospitality businesses have faced their fair share of challenges of late, leaving many struggling. For pubs, restaurants, and hotels that managed to weather the pandemic, the recent surge in energy costs has made balancing the books nearly impossible. And now, as this budget rolls out, many hospitality leaders are left wondering whether the Chancellor’s measures offer enough to genuinely support the sector. While there are signs of some relief, the measures fall short of what the sector needs to prevent further closures and drive growth.

REDUCED BUSINESS RATES RELIEF: A MIXED BLESSING Among the budget’s key announcements was a reduction in business rates relief for hospitality venues.

Currently, businesses benefit from a substantial 75 percent discount, but from April 2025, that figure will fall to 40 percent. While this is better than an outright reversion to the pre-COVID levels, the lower relief still means a significant increase in costs. The sector had been hoping for a stronger hand from the Chancellor to help combat these rising expenses, especially since high business rates remain a longstanding burden.

The British Beer and Pub Association has warned that nearly half of UK hospitality businesses are considering cuts to their workforce if business rates relief isn't maintained at current levels. Although the partial extension of relief will certainly be welcomed, it raises the question of whether this budget truly comprehends the full extent of the financial challenges the hospitality sector faces.

DRAUGHT DUTY CUT: A SMALL WIN WITH LIMITED IMPACT One of the more crowd-pleasing elements of this budget was a 1.7 percent cut in draught alcohol duty.

Reeves’s announcement was met with cheers, and she suggested that this would offer “a penny off the pint,” but the actual benefit for pubs and bars may be minimal. With inflationary pressures and other rising costs, a penny per pint is unlikely to make much difference to the bottom line for most establishments. The sentiment is welcome, but the reality is that the minuscule change will hardly offset the weight of rising expenses in

wages, energy, and national insurance.

Meanwhile, non-draught alcohol, typically served in off-licence settings or in smaller bars, will see duty rates rise in line with inflation. This adds pressure not only on smaller venues with mixed offerings but also raises the cost of operations for local breweries and producers who don’t exclusively serve draught products. In an industry where margins are tight, these incremental increases add up.

NATIONAL INSURANCE INCREASES: A HEAVY HIT One of the most concerning measures in the budget for hospitality employers is the rise in National Insurance (NI) contributions. The NI rate for employers will increase from 13.8 percent to 15 percent, with a lower threshold for contributions now set at £5,000, down from £9,100. This will disproportionately affect the hospitality industry, which employs a large number of part-time workers, meaning more staff will now fall under the NI remit. This extra cost, on top of other financial pressures, poses a serious threat to businesses already struggling to stay afloat.

Although the budget offers some mitigation for smaller businesses with fewer than 40 employees, the reality is that most hospitality venues employ well above that threshold. Kate Nicholls, CEO of UKHospitality, estimated that this policy change alone could cost the sector up to £1 billion. For an industry in recovery mode, the increased NI burden could force employers into a difficult choice: raise prices, or reduce headcounts, both of which could further strain an industry in crisis.

MINIMUM WAGE HIKE: WELL-INTENTIONED BUT COSTLY An increase in the minimum wage, rising to £12.21 per hour for those over 21 and to £10 for those aged 18-20, is undeniably good news for workers but another cost burden for hospitality businesses.

With both wages and National Insurance costs rising, hospitality businesses may be forced to pass these costs onto consumers, potentially making dining out or grabbing a drink even more expensive. This is a vicious cycle, as reduced customer demand could ultimately lead to further job cuts and sadly, closures.

THE IMPACT On the surface, the budget includes some gestures of support for the hospitality industry and the increase in minimum wage will help attract more workers to the sector. However, industry leaders had hoped for bolder action to address sky-high energy bills, unsustainable rates, and spiralling tax burdens, but the budget falls short in this regard.

The industry is in desperate need of more robust support. If policymakers genuinely want to protect this crucial sector, more substantial and targeted interventions will be necessary.

In times of economic uncertainty, the UK’s pubs, restaurants, and bars are not merely businesses—they are vital cultural hubs that bring communities and teams together. Let’s do all we can to protect them.

Luxury Stonehouse Hotel Unveils Major Development Plan A luxury Cotswolds manor house hotel has acquired the keys to the original coach house and stables on its historic grounds – reuniting the two for the first time in decades as it plans to transform the 17th century building into high-end accommodation.

Stonehouse Court Hotel, near Stroud, has acquired ‘Little Court’, an 8bedroom, grade ll listed coach house and stables next to its property – with exciting plans to turn it into a quintessential Cotswolds retreat by Spring 2025.

The project will see the hotel partner with interior designer Squid.inc to elevate its historic architectural features while incorporating contemporary décor and furnishings.

While award-winning landscape designer Thomas Hoblyn will link the coach house back to Stonehouse Court through the hotel’s front gardens, alongside the original pathway that coaches would have used in the 1870s.

Productive gardens and an orchard are also included in the significant landscape plans.

Commenting on the plans, Maz Jurko, General Manager at Stonehouse Court, said: “We’re thrilled to finally reunite the original 17th century coach house and stables to our manor house, in an exciting project that will transform it into a stunning example of high-end, Cotswolds accommodation. At Stonehouse Court, we have always embraced the rich history and heritage of the region, and with this new venture, we aim to elevate that experience further for our guests. By partnering with local designers and landscape experts, we are not only ensuring that Little Court retains its historic charm but also infusing it with contemporary elements and sustainable practices that reflect our own commitment to preserving the beauty of the Stroud Valley for future generations.”

He added: “While this is an ambitious undertaking, we hope to have everything in place ready for a Spring 2025 opening.”

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Restaurants And Pubs Reign Supreme, Despite A Quarter Of Brits Cutting Back On Evenings Out Issue 237

New research from ride-hailing firm Bolt reveals that over a quarter (27%) of Brits are going ‘out’ less at night compared to last year, with rising costs as the main reason. Nearly two-thirds (63%) of those scaling back say they’re deterred by expenses, while 26% cite safety concerns, and 15% say they’re discouraged by fewer open venues.

AM has halved in the last year.

Despite this trend, Newcastle, Bristol, and Edinburgh still lead the UK in night-time activity, beating London. However, these cities have all seen a decline over the last year.

However, of those who do go out, the majority (55%) visit restaurants, with two fifths (41%) commonly going to pubs, and about a quarter (26%) going to the cinema. Under a quarter also commonly go to bars (23%) or the theatre (22%). Only about a tenth (11%) go to a club and one in six (16%) go to a live music or comedy venue.

Ranking

City

Proportion of trips taken at night

Decline in proportion of night-time trips, 2024 vs 2023

1.

Bolt’s trip data also reveals that peak hours for nightlife are shifting, now occurring one hour earlier. In 2024, the busiest time was 11 PM on a Saturday, whereas in 2023, it was midnight.

2.

Newcastle

59%

-6%

Bristol

56%

-2%

3.

Edinburgh

55%

-1%

Bolt’s research shows that the number of people that stay out after 2 AM has dropped by almost a third (32%), and people staying out after 4

4.

London

52%

-2%

5.

Nottingham

52%

-2%

CLH DIGITAL

Chris McMillan, Operations Manager at Bolt, said: “Our insights show that people are going out less at night. This is impacting businesses and individuals alike, from bars and clubs, to restaurants and drivers. We all have a joint objective of protecting and rejuvenating this essential sector, which not only adds billions to the economy but provides a livelihood for millions of people.”

CEO of the Night Time Industries Association, MIchael Kill said:"These findings from Bolt underscore a significant challenge facing the night-time economy. With people going out less, and many citing financial pressures, our sector faces profound impacts on both footfall and business sustainability. The shift to earlier hours and the drop in late-night engagement are reshaping the landscape for nightlife, with venues struggling to adapt.

As an essential part of our culture and economy, we must urgently address these issues with government and stakeholders to support the businesses and communities that thrive in the night-time economy."

Springboard Awards for Excellence 2025 Calls For Nominations To Celebrate Hospitality Heroes

The Springboard Awards for Excellence 2025, sponsored by Delaware North, are now open for nominations, inviting individuals and businesses across the sector to showcase their incredible achievements. Set to take place at the iconic Wembley Stadium in the Sir Bobby Moore Room on 2nd April 2025, the awards promise to be a night of unforgettable celebration, recognition and inspiration.

The Springboard Awards for Excellence honour achievements across various categories, reflecting the dynamic and diverse nature of the hospitality sector. Categories for 2025 offer a wide range of opportunities for recognition, including: • Career Development Initiative sponsored by Diageo • Employee Health & Wellbeing sponsored by Hand Picked Hotels • Sustainable Business Award sponsored by Nestle • Community Engagement sponsored by 5 Hertford Street and Oswald’s • Best Employer sponsored by Boyes Turner

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• Employee Engagement Award sponsored by Indeed Flex • Springboard Ambassador of the Year Award sponsored by BaxterStorey • The Chris Beaumont Outstanding Contribution Award sponsored by Bidfood …and many more!

Chris Gamm, chief executive of Springboard, says: “This is your chance to shine a spotlight on those making a difference. To celebrate excellence in hospitality by recognising those who are committed to raising standards, driving innovation, and championing the industry’s future. Whether you’re a small, family-run business or a large, multi-national company, the Springboard Awards for Excellence is the ultimate platform to showcase your success or nominate someone you feel has gone the extra mile.”

To enter, or nominate an individual or business, simply visit www.springboard.uk.net/awards and complete the submission form by Monday 6th January 2025.

Giving Hospitality Employees The ‘Right To Switch Off’ Is Vital, And Could Be Life-Saving 6

CLH DIGITAL

Issue 237

By Toma Pagojute, chief HR officer at Quinyx (www.quinyx.com) The government recently U-turned on its proposed ‘Right to Switch Off’ policy, originally put forward as part of the new Employment Rights Bill. The policy has already been implemented in other countries, including France, Belgium and Ireland, and would have given UK employees the right to not engage with work correspondence, including emails and phone calls, outside of their contracted hours.

It felt especially disappointing – and ironic - that confirmation of the U-turn came on World Mental Health Day, which was focused specifically on mental health in the workplace this year. Numerous studies have reported a decline in mental health among UK workers, with hospitality staff found to be particularly at risk of work-based stress – and its serious consequences on health and wellbeing.

Furthermore, it appears that today’s relentless ‘always-on’ culture is part of the problem.

TAKING WORK HOME

SERIOUS MENTAL HEALTH IMPLICATIONS The effects of interrupted – or non-existent – downtime from work can be stressful and irritating at best, and in some cases can have grave consequences. Mirroring findings from other studies, our research indicated how diminishing work/life boundaries is a bigger problem within the UK hospitality industry than other sectors, with employees reporting the highest levels of work-related stress.

Similarly, UK charity Hospitality Action found that three-quarters (76%) of hospitality staff suffer from mental health problems, and the majority (60%) report that maintaining work/life balance is their biggest personal struggle.

And sadly, mental health tool R;pple found that half of hospitality workers suffer from suicidal and harmful thoughts, with 66% of those saying their job is the main catalyst, blaming long hours and high-stress environments.

Initiatives like the The Burnt Chef Project, a charity set up to tackle mental health stigma and improve wellbeing in the hospitality sector, are encouraging. But we would love to see more employers taking action to protect workers’ mental health too.

COMMUNICATION METHODS MATTER

At Quinyx, we survey around 3000 UK frontline staff each year, in industries including hospitality, retail and transportation, about their jobs in our State of the Frontline Workforce study. We’ve found that the traditional stereotype of a deskless worker who ‘leaves work behind’ at the end of every shift is becoming a thing of the past. In 2024, a huge 88% of staff say they ‘take work home with them’ and think about work when off-shift.

‘Employee engagement’ can seem like a massive task for hospitality managers, when they might feel they have much bigger business priorities to tackle. Choosing a messaging channel may seem insignificant – and we understand that using WhatsApp is easy and convenient.

In the hospitality sector, the inability to switch off is an even bigger issue, with 95% of employees thinking about work during downtime. Reasons for doing so include thinking about how they can improve their own performance and help their company, and worrying about low pay and their stressful work environment.

In a fast-paced industry like hospitality, work-life balance can be difficult to achieve, but it’s not impossible.

While WhatsApp may be problematic, other apps and technologies can give staff greater flexibility over shift patterns and make it easier for them to request time off, including mental health breaks, for example.

BLURRED – OR NON-EXISTENT - WORK/LIFE BOUNDARIES

It’s worth noting, however, that technology shouldn’t ever replace regular, face-to-face check-ins with employees, and that clear, cast-iron boundaries should be established around tech usage to let staff switch off properly. In the absence of legislation, it’s even more vital that positive engagement practices are prioritised, and consistent.

Our study also highlighted how employers are increasingly using WhatsApp and other personal social media to contact staff about work. Across all industries, the use of WhatsApp for work messaging jumped to 55% in 2024 from 20% in 2023. And in hospitality, usage is higher than in any other sector, with three in four workers now contacted this way by managers. (Other industries, including retail and transport, are more likely to use separate tools and apps for work communication.)

Yet as well as being intrusive, there are data protection implications to consider when using personal social channels for work messaging. Dedicated apps provide greater privacy and reassurance that data laws aren’t being breached. And they can be set so employees aren’t disturbed during time off.

Ultimately, effective employee communication equals improved staff wellbeing, and that certainly isn’t a ‘niceto-have’; in fact, it could turn out to be life-saving.

Hydes £3.6M Wirral Premium Dining Pub Celebrates a Year of Success North West brewery and pub retailer Hydes is toasting success after its newest premium pub dining venue, The Harry Beswick, on the Wirral, marks a year since opening and exceeded all performance expectations.

The Salford-based brewer originally acquired the landmark building on Telegraph Road in 2022 for £1.3million. The acquisition of the building was Hydes’ first property acquisition since 2018 and Hydes’ first new establishment to open in five years.

Unused for over a decade, Hydes spent over six months transforming the town’s former police station, investing a further £2.3 million into developing the premium pub dining venue.Total sales in the first year at The Harry Beswick have significantly exceeded expectations and the Harry Beswick has proved a major addition to the Hydes estate.

Hydes has named the pub after the original architect of the building, Harry Beswick. Born in Chester in 1856, Harry Beswick was county architect for Chester from 1895 until 1926, responsible for designing over 40 buildings including numerous police stations and school buildings.

The iconic building, originally built in 1911, received an extensive renovation and much to the delight of concerned historians from the local community and former police officers based there, it retained many of the building’s original features, with design enhancements and nostalgic touches reflecting the station’s proud

police force history.

General manager Roy Wilson, was appointed prior to the opening of The Harry Beswick, and has spearheaded the success achieved since the pub first opened its doors last November.

Roy comments: “It’s been a whirlwind 12 months and we haven’t really stopped since we first opened our doors. The response from customers has been tremendous and we quickly built up regular trade. We’ve also had a great reaction from the local community which is important to Hydes – we have lots of customers who were once based here as working police officers when it was the community station, so it’s great that it still has a valuable role to play in the area.

“Although trade settled down during the year, it’s still a very busy pub and we serve an average of 1500 meals every week. We also employ a base of around 50 staff from the local community and the pub is a popular place to work. At least 98% of the workforce who were here on day one are still here, which is almost unheard of in hospitality and I’m extremely proud of this. Christmas last year was very busy considering we’d only been open for a month and we anticipate that with office parties to accommodate this year too, it’s going to be an extremely busy festive period indeed. We were booked up for Christmas Day by the end of July!”

The Grosvenor Unveils Its £1m Transformation The Grosvenor has officially opened its doors as of last weekend (Saturday 2nd November), unveiling the transformation of the iconic Grade II listed building on the corner of Manchester’s Oxford Road and Grosvenor Street into a cutting-edge hybrid hospitality and social space.

Following a £1 million refurbishment, The Grosvenor welcomed the public to its immersive new space, drawing huge crowds during its launch weekend, with a lively atmosphere, lots of food and drinks, and even a visit from the Premier League trophy!

With a capacity of 800 people, The Grosvenor delivers a brand-new hybrid hospitality & social experience where guests can dive into a massive 6×3 metre ball pit filled with thousands of pink and silver balls, challenge friends on beer pong and pool tables, snap selfies in the photo booth and even hop on a whimsical carousel horse.

Marking The Grosvenor’s identity as a must-visit destination for live

sporting action, the venue also features a signature 5-metre screen with a commitment to broadcasting every major live sporting event to cater to Manchester’s sports-mad crowd.

The extensive £1 million renovation has preserved many original features of the building, including the iconic mezzanine and balustrade, while revealing hidden elements like walls and timbers that had been unseen for years. The décor beautifully combines classic theatre and circus influences with modern touches and vibrant greenery, creating a welcoming environment for all guests.

Chris Tulloch, Managing Director of the company behind the transformation, commented: “We are so excited to announce that The Grosvenor is now open! We can’t wait to welcome the community back into this historic space and for everyone to experience the fun, whether that’s diving into the ball pit, dancing to live music, or grabbing a bite and a pint and watching sports, all while being surrounded by the rich history of this remarkable building.”

Issue 237

CLH DIGITAL

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Business Rate System “Ill Thought Out” Report Reveals NHS Hospitals, universities, government ministries and even police stations will be forced to pay a new Government ‘levy’ under plans, dubbed “illthought-out”, drawn up to subsidise the tax bills of high street firms from 2026.

The Government announced, at last week’s Autumn Budget, to address the tax burden imbalance between online retailers and bricks and mortar high street firms, from 2026, that they intend to introduce permanently lower business rates multipliers for high street retail, hospitality and leisure business premises with a rateable value of less than £500,000.

Business rates bills are calculated by multiplying the property’s rateable value, an estimate of open market rent, by figures set by the Government each year. The multiplier figures depend on the value of the property with ratepayers paying the multiplier amount for every £1 of rateable value.

The Government said that to make this tax cut fiscally sustainable, and revenue neutral, it would be funded through a new higher multiplier for the most valuable properties, those with a rateable value of £500,000 or more, which they say captures the majority of large distribution warehouses including those used by the online giants such as Amazon.

However, analysis of official Government data by the commercial real estate intelligence firm Altus Group, shows that whilst the new high street ‘levy’ will apply to 1,589 large distribution warehouses, it will also lead to higher business rates bills for a further additional 15,278 non-domestic properties too.

Alex Probyn, President of Property Tax at Altus Group, said that the plan had been “ill-thought-out” saying “it is right for the Government to try and level the playing field but the consequences of this plan hasn’t been properly thought through with the vast majority of the revenue that will be raised not even coming from the

online giants.”

The analysis from Altus Group shows that 297 NHS Hospitals will be subject to the new ‘levy’ including major hospitals such as the Royal London Hospital, Royal Deby Hospital, Bristol’s Southmead Hospital as well as smaller hospitals like Leigh Infirmary in Lancashire.310 universities and 309 further education colleges will also face the ‘levy’ as well as 10 properties used by the Metropolitan Police Service including New Scotland Yard.

Government departments will also have to dig deep from their budgets.

Over 200 properties from military barracks to Court buildings to prisons will also face the new ‘levy’ including His Majesty’s Treasury building on Horse Guards Road.

295 private schools will not only see their 80% charitable relief removed from April next year but, in 2026, will also be subject to the new ‘levy’.

Large manufacturing sites, especially automotive manufacturers, who have long complained that business rates at their current levels hinder international competitiveness will also be hit by the new ‘levy’. Probyn added the plan “just does not support long-term capital investment and productivity. England will be a less attractive and competitive location for manufacturing”.

According to Altus Group there are a total of 16,867 non-domestic properties in England with a rateable value of £500,000 or more which will now be subject to the new high street ‘levy’.

Whilst they account for just 1% of all non-domestic properties liable for business rates, collectively, they already pay £12.61 billion, 48% of the £26.27 billion that Councils in England expect to collect this year Altus Group added.

The 2025 Roux Scholarship Opens For Entries

Two weeks after the biggest names in the UK hospitality industry paid tribute to The Roux Scholarship’s founders Michel and Albert Roux at a special celebration at The Dorchester Hotel in London, the Roux Family revealed the entry details of the 2025 competition.

UK-resident chefs, aged 22-29, are invited to create their own recipe using a range of ingredients as their first step to a potentially ‘life-changing’ experience.

Entrants have until midnight on Monday 20th January 2025 to submit their recipes via the online application system.

Chairman Alain Roux said: “With this challenge, we’re celebrating the great British seaside with some superb yet affordable ingredients; all are highly versatile, seasonal and sustainable.

“The trick will be to carefully balance the delicate, distinct, clean flavours of the gurnard and mussels with the earthy, sweet parsnip and seemingly more exotic red dulse. We’re looking to be inspired and delighted by some delicious, creative dishes.”

The Roux Scholarship 2025 competition invites chefs to create a recipe for four people using the following ingredients and criteria: • Two whole dayboat Cornish red gurnards each weighing anywhere between 700g – 900g (maximum 1kg).

• 600g live St. Austell deep sea mussels • Some fresh (or dried) red dulse seaweed, together with two simple or composed garnishes/accompaniments.

• One garnish/accompaniment must include parsnip and the other can be the chef ’s choice. One of these can be served separately, if preferred.

A sauce must accompany the dish.

Chairman Michel Roux added: “Gurnard is such a wonderful fish to cook with. Its meaty, firm texture means it can handle bold flavours and different styles of cooking. Mussels, parsnips and red dulce open up a kaleidoscope of possibilities to accompany it.”

For more information and to enter visit www.rouxscholarship.co.uk/enter-the-roux-scholarship-2025

The Employment Rights Bill – Will It Be Possible To Have A Flexible Workforce In The Future?

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Issue 237

By Nicola Smyrl, Partner at Taylor Walton Solicitors (www.taylorwalton.co.uk)

contracts, but changes will include:

cant costs where shift changes are needed at the last minute.

1. The requirement to offer guaranteed hours

Employers will need to consider the impact of other provisions in the Bill. Where an employer ends up with too many staff, redundancies may be needed. This will need to be carefully managed as the right to claim unfair dismissal will apply from day one. Additionally, an employee will be considered automatically unfair dismissed if the principal reason for dismissal is because they accepted guaranteed hours. This would need to be carefully considered as part of any redundancy process.

Employers will be required to make an offer of guaranteed hours to a qualifying worker at the end of every reference period. The reference period is anticipated to be 12 weeks. A qualifying worker will include workers engaged on a zero hours contract and those with a low number of guaranteed hours.

What amounts to “low hours” is not yet clear. The offer must reflect the hours worked during the reference period.

There will be exceptions. For example, any offer of guaranteed hours can be on a fixed term basis if this is reasonable, perhaps due to periods of high demand at certain times of the year.

A worker who is not offered guaranteed hours will be able to bring a claim in the employment tribunal.

The Employment Rights Bill was published in October 2024, setting out the Government’s plans to “make work pay”. Whilst the proposed changes to employment law will affect all businesses, some proposals will have more impact on certain sectors than others.

The hospitality sector is likely to be particularly affected by the new restrictions on the use of zero hours contracts. According to research

by Statista, in 2024, 32.2 percent of the UK's accommodation and food sector workforce were on a zero-hours contract, the highest of any industry.

WHAT IS GOING TO CHANGE? Specific details of how the new restrictions on the use of zero hours contract will work in practice are not yet available and remain subject to consultation. There will be no outright ban on the use of zero hours

2. Rights to notice of shifts and changes Employers will be required to provide reasonable notice of shifts and changes to shifts. What amounts to reasonable notice will depend on the circumstances. Employers will also be obliged to compensate staff where changes are made at short notice, calculated in a way that is proportionate to the change.

IMPACT OF THE CHANGES If your business has genuine fluctuations in staffing needs, responding to changes may become harder to manage.

If an offer of guaranteed hours is accepted, the worker is entitled to be offered that level of work, whether it is available or not. Short notice changes to working hours will come at a cost.

It is possible that employers will end up with too many staff and signifi-

PREPARE NOW The changes are not expected to come into force until 2026 - start thinking about how the changes will affect your workforce and mitigating the impact.

Consider: 1. Auditing the workforce to identify where you rely on zero hours workers.

Could this be addressed by having fewer workers with guaranteed hours?

2. Ascertain which workers would currently be entitled to an offer of guaranteed hours. Do you have sufficient work so that it would not be an issue in practice?

3. Consider where you have fluctuations in demand and whether you might be able to address this with the use of a fixed term contract. This is one exception which may be permitted under the new proposals.

4. Look at the processes for management of shifts, is there a better way to manage this to avoid last minute changes?

5. At present, the new rules do not apply to agency workers (although this may change). Could genuine fluctuations be managed by relying on agency staff in addition to a stable workforce.

Taking steps now to assess how the changes will impact your business will mean that you are better prepared as and when further details of the changes become available.

Rhondda Pub Opens New Village Store and Café To Support Local Community The Pentre Comrades Club in Pentre, Rhondda is supporting its local community by opening a sustainability-focused village store and community café to provide important local services.

Many facilities within the former coal-mining village have closed down in the last 20 years including schools, shops, day centres and libraries.

Publicans Denise Roberts and Helen Roderick, have run Pentre Comrades Club for 30 years, with an aim of tackling this lack of local services while helping to bring back those community connections.

The community shop provides local essentials at an affordable price, enabling people to make their money go further and tackle food poverty with the cost-of-living crisis.

Sustainability is a major ethos of the business with the village store enabling people to refill their own containers by weight, cutting the use of plastic and helping the environment. The shop also offers eggs from a local farmer and there are plans to extend its offer of local produce.

By introducing a café the Pentre Comrades Club provides a safe environment for customers to come together, to help tackle social isolation and engage with different people across the community.

Expert help and two Community Services Fund grants from Pub is The Hub were provided to help with the opening of both the community shop and café.

Pub is The Hub, is a not-for-profit organisation that helps pubs to diversify and provide essential local services. It has been supporting projects in rural areas across Wales after receiving a grant of £25,000 from The Royal Countryside Fund.

Sir Chris Bryant, MP for Rhondda and Ogmore visited the pub to celebrate the opening of the sustainability-focused village store and café.

The Pentre Comrades Club recently reopened its kitchen after a refurbishment and is now offering sustainable cookery classes, such as how to cook vegetarian dishes, to people in the local community.

Publican Denise Roberts said: “We know that people want to belong and we know that our community is still very close knit and connected, so we want to provide a resource for them which can replace those missing amenities and provide a place for that community engagement.”

She added: “This pub is for everyone and anyone is welcome to use it. We have had great support from people living in the local community and we want to help educate them on the benefits of sustainable living as well as providing a space for them to socialise.”

Pub is The Hub regional advisor Roger Belle added: “The Pentre Comrades Club is an example of great publicans focusing on what their local rural community needs. This is really the hub of its local area.”

Matfen Hall Wins Top Countryside Excellence Award LUXURY hotel, country estate, spa, and golf destination Matfen Hall has been named ‘Best Countryside Hotel’ by the prestigious Condé Nast Johansens Awards for Excellence across the UK, Europe and the Mediterranean in its 2025 edition.

Championship golf course. This is Matfen Hall’s second consecutive Condé Nast Johansens Awards for Excellence, with the estate being awarded ‘Recently Renovated Hotel’ in 2024 for its extraordinary reinvention following a multi-million pound renovation project.

Matfen Hall, the region’s first and only five-star hotel beat off impressive competition to come away with the top award, presented at a ceremony on 4th November in London, attended by the who's who of the hospitality industry.

James O'Donnell, Head of Commercial Development at Matfen Hall commented: “Matfen Hall has made significant strides in the past year, being awarded the first and only five star hotel in Northumberland and reopening our state-of-the-art golf clubhouse and dining destination – The Keepers. This recognition by Condé Nast Johansens is reflective of the work and commitment put in by the owners and colleagues. We thank everyone who voted for us and will continue to maintain this momentum to ensure we offer the very best experience for our guests.”

This accolade follows the country estate being awarded an AA five-star rating earlier this year and also the reopening of the newly-refurbished golf clubhouse and restaurant, The Keepers, which overlooks the hotel’s stunning 27-hole

Restaurants & Pub Spending Among Public’s Top Cutbacks Issue 237

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Travel remains popular, up 6.7 per cent, largely owing to growth at airlines (9.3 per cent), as Brits book getaways abroad. The strong demand for travel was also highlighted by holidays ranking #1 in a list of discretionary spending priorities, chosen by 22 per cent of respondents. Three in 10 consumers (28 per cent) have already booked a getaway for 2025, with almost a quarter (23 per cent) of these holidaymakers booking early to save money, while one in three (31 per cent) will be visiting a new destination they’ve not been to before.

Consumer card spending grew 0.7 per cent year-on-year in October – less than September’s increase (1.2 per cent) and below the latest CPIH inflation rate of 2.6 per cent, according to latest figures from Barclays. Growth was propped up by spending on non-essential items, which climbed 2.1 per cent, driven by the strong performance of entertainment, up 13.5 per cent, and the recovery of retail, which recorded its third consecutive month of growth.

In October, essential spending saw its greatest fall (-2.2 per cent) since April 2020 (-2.9 per cent). Supermarket spending dipped -0.8 per cent, as consumers’ concerns about food price inflation eased, down four percentage points to 84 per cent compared to 88 per cent in September.

Other confidence measures showed significant year-on-year improvements; confidence in household finances increased nine percentage points compared to last year, at 70 per cent – on par with September. Similarly, 57 per cent feel confident in their ability to spend on non-essential items, up five percentage points year-on-year.

CLH DIGITAL

While still in growth, spending at travel agents fell slightly from September (7.8 per cent, compared with 9.2 per cent), possibly indicating that holidaymakers are taking a more hands-on approach to travel next year.

Karen Johnson, Head of Retail at Barclays, said: “The days may be getting darker and longer, but Brits continue to find the bright spots by prioritising the things they love.

In order to prioritise the things they love, cost-savvy Brits are still looking for ways to keep their budgets in check. Just under half (46 per cent) plan to cut down on discretionary spending to save money, albeit a marginal decrease compared to September (49 per cent).

“The drumbeat of incredible music artists performing here in the UK, such as Coldplay, means entertainment spending continues to climb, having reached 13.5 per cent growth in October. Meanwhile, the small screen continues to draw Brits to cosier evenings in, cutting back on evenings out at pubs, bars, and restaurants, instead enjoying streaming and shopping from the comfort of home.

This group listed eating out at restaurants (50 per cent), ordering fast food and takeaways (50 per cent) and drinking at pubs, bars and clubs (41 per cent) among their top cutbacks.

“We’ll be keeping a close on whether consumer confidence holds in November and in the run up to Christmas.”

In October, spending on takeaways and fast food was flat, at 0.0 per cent, down from last month’s 0.8 per cent growth. Spend at bars, pubs and clubs also plateaued (0.0 per cent), representing the lowest growth for the category since September 2022 (-0.5 per cent).

Jack Meaning, Chief UK Economist at Barclays, said: “With price pressures continuing to ease and tentative signs that consumer confidence is improving once again, following what appears to have been a post-election dip, we think that the stage is set for real spend growth, as we move through the final quarter of the year, and look ahead to 2025.”

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CLH DIGITAL

Issue 237

Insolvency Risk Still Lingers for UK Hospitality Firms

By Ruby Hartery, Senior Underwriter, Atradius UK (www.atradius.co.uk) this year with 3,712 companies shutting down in the 12 months to August 2024, compared to 3,419 over the previous year. And our view at Atradius is that the insolvency outlook for the hospitality sector in the UK remains bleak.

There are several reasons the industry remains under significant pressure.

Operational costs remain punishing, including energy and ingredient inflation, although these have come down from the highs we have seen in the last few years. In addition, there is the cost to pubs, hotels, and restaurants of finding and keeping staff: vacancies in the sector remain high, with chefs and waiting staff especially hard to come by. This is compounded by new immigration rules which raised the minimum salary threshold for a skilled work visa from £26k to £38.7k.

There was some rare bright news for the hospitality industry recently, when it was revealed that accommodation and food service company insolvencies had dropped 16% in August, down from 323 in July to 270.

At Atradius, our own recent data also signalled some slight improvements for the industry: hotel and catering claims for trade credit insurance dropped 62% between July and August, before remaining flat in September. This was despite the impact of a cool summer dampening trade.

SHORT TERM BUMP However, the short-term data doesn’t paint the full picture. The decline in insolvencies may have only signalled a temporary reprieve for the hospitality industry. The overall number of insolvencies remains 9% higher

Another challenge is a reluctance among consumers to part with their cash. Many people are only spending very carefully, with 46% planning to cut down on discretionary spending to save money, according to research by Barclays. This group of consumers listed ordering fast food and takeaways (50%) and drinking at pubs, bars, and clubs (41%) among their top cutbacks, according to the data published by the bank in October.

Many of the announcements in the recent Budget - including the hike in employer National Insurance contributions as well as the increase to the minimum wage - compound these problems.

Industry group UKHospitality has calculated that the employment tax measures in the Budget will increase the cost of employing a full-time staff member by at least £2,500.

Meanwhile the British Beer and Pub Association calculated the Budget adds up to a £500 million increase to the cost of doing business for the

industry.

Some of the better news from the Budget, however, included a permanently lower level of business rates for hospitality from 2026-27 and a cut in draught duty by 1.7% from February. In addition, since Budget Day the government has announced it is scrapping plans to ban smoking in pub gardens.

OUTLOOK FOR CHRISTMAS AND BEYOND What’s next for the industry? The good news is that after a cool summer, the crucial Christmas festive season looks likely to be stronger than it was last year. One report predicts UK consumers will spend £12.3 billion at hospitality venues over the festive period, up 2.3% year-on-year.

However, sources of uncertainty remain in the coming months. These include the continued threat of train strikes: London businesses can lose 70% of a day’s income when there is a tube strike.

Heading into next year, the economic backdrop should be stronger.

Businesses will benefit from a slight improvement in UK economic growth.

However, there are still many potential downside risks ahead. Rising costs in the service sector could push inflation higher, while continuing geopolitical uncertainties may also have a detrimental impact. The environment for hospitality companies remains difficult and we expect further failures in 2025.

Resilient hospitality businesses are well-accustomed to adapting to new challenges. They’ve survived huge challenges, from the Covid pandemic to the cost-of-living crisis. But it’s more important than ever for firms to protect themselves against potential losses due to insolvency.

Blind Tiger Inns Leases 20th Pub From Star North West pub company Blind Tiger Inns has taken its 20th pub with Star Pubs, increasing its estate to 22 sites.

the continuing success of the existing pubs in our estate. It’s why we like partnering with Star Pubs, as they have a similar ethos and are willing to back us.

Star and Blind Tiger are now carrying out a joint £150,000 refurbishment of The Stanley Arms on Lancaster Road in the centre of Preston before reopening it in late November, creating 10 new jobs. The investment will transform the historic Grade II listed pub into a premium social space that specialises in sports and entertainment and serves an extensive selection of drinks.

“Investment is key when consumers’ disposable income is more limited; you’ve got to be the best to attract them. We invest in a five-year cycle at all our venues and get a return on the new interest it generates from consumers. 2024 has been a strong year for both our community and city / town centre pubs. We’ve built up a sustainable business and a great team. Despite the challenges facing the industry, we are keen to expand in 2025 if the right opportunities become available.”

The refurbishment will completely renovate the outside of the building, bringing out its character and enhancing the local area.

New café style seating at the front, as well as a new awning, signage and lighting will add to The Stanley Arms’ smart look.

Comments David Pritchard, regional operations director for Star Pubs: “We have a close relationship with Blind Tiger Inns and enjoy working with them and finding new sites for development that fit their business model. They’re always quick to identify the latest trends and roll them out at an early stage, keeping their pubs fresh and relevant. The Stanley Arms will follow suit and will have the style and wow factor of a big city bar.”

The project is the fifth investment that Blind Tiger Inns has undertaken this year and the second it will have completed in November, having recently opened The Grosvenor, an 800-capacity venue in a former cinema in Manchester.

Says Blind Tiger Inns’ managing director Chris Tulloch: “Investment is key to the success of the new sites we take on and

Introducing Land, Leisure and Tourism Show Speakers for 2024 The Land, Leisure, and Tourism Show, the UK’s only event dedicated to rural businesses, holiday parks, and leisure attractions, returns to Birmingham’s NEC on 6-7 November 2024. This year’s show promises to be the most exciting yet, offering a dynamic platform for networking, knowledge development, and supplier discovery. With a focus on driving innovation, inspiration, and growth, the show is set to empower businesses from all corners of the land, leisure, and tourism sectors.

Spanning two major zones, Holiday Park, Resorts, Food and Beverage and Family Attraction, the show brings together a diverse array of exhibitors, offering everything from furnishings and interior supplies to ticketing software and entertainment solutions. This event is the ideal opportunity for both seasoned professionals and newcomers to the industry to explore fresh ideas, discover new suppliers, and gain valuable insights from top industry experts.

EXCLUSIVE EDUCATIONAL SEMINARS AND WORKSHOPS The Land, Leisure, and Tourism Show will host over 50 seminars and speaker sessions across two theatres: the Maxxton Theatre and the Hoseasons/Cottages.com Theatre. The content will differ over the twoday show, offering tailored sessions to meet the varying needs of atten-

dees. A full breakdown of the content will be available on the event website prior to the show, ensuring visitors can select the sessions that are most relevant to them.

Among the standout sessions are: • WR Partners: Trusted accountants, auditors, and tax specialists will present an indepth seminar on tax efficiency for diversified rural or farming businesses. This session will cover inheritance tax, VAT implications, and capital allowances in the tourism and leisure industry.

The presentation will be interactive, ending with a Q&A session to address specific visitor queries.

• Content Creator from Alton Towers: Learn how to create compelling shortform videos for social media from the Social Media Editor at Alton Towers.

Visitors are encouraged to bring two minutes of footage for editing in the seminar, walking away with a ready-to-post video that highlights their business’s unique selling points.

• WebBox Digital: Marketing expert Sean Giles will provide a session on ‘25 must-haves for leisure and tourism websites in 2025’. With over 15 years of experience working with the sector, Giles will offer tangible takeaways to improve website conversion rates and drive business growth.

INDUSTRY INSIGHTS FROM KEY SPONSORS Event sponsors Hoseasons and Cottages.com will offer valuable insights into the evolving landscape of UK holidays. Led by Chris Otty, Regional Sales Director at Cottages.com, this seminar will feature case

studies from landowners who have successfully diversified into holiday letting. Attendees will hear first-hand accounts of how to capitalise on the UK holiday market and maximise profitability.

For more inspiration, Vicki Jones, UK ambassador for ResNexus and Content Creator, will present a session on ‘Five Simple Ways to Enhance an Outdoor Hospitality Business’. Vicki will break down complex industry trends and provide straightforward, actionable tips to elevate business operations, culminating in a Q&A session on blending technology with personal guest interactions.

A SHOW DESIGNED TO EMPOWER AND INSPIRE The Land, Leisure, and Tourism Show is dedicated to fostering growth and innovation across the tourism sector. With a broad range of exhibitors, educational seminars, and interactive workshops, the event is a must-attend for anyone looking to stay ahead in the fast-evolving land, leisure, and tourism industries.

Whether you’re seeking to source the latest furnishings, discover cutting-edge ticketing software, or gain expert advice on marketing and diversification, the Land, Leisure, and Tourism Show is the essential event to help you grow your business.

Join us on 6-7 November 2024 at the NEC for the Land, Leisure, and Tourism Show and discover how you can elevate your business with cutting-edge solutions and fresh ideas.

Claim your free ticket here - www.lltshow.com

Hospitality Exempt From Outdoor Smoking Ban – UKHospitality Response Issue 237

Downing Street is set to block moves to include a ban on smoking outdoors amid fierce opposition by the hospitality trade.

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11

settings is outlawed, despite the prime minister’s repeated insistence that “nanny state” jibes will not stop him taking robust action to improve public health.

The original plan to ban smoking in pub gardens and outside nightclubs was leaked without details, although prime minister Sir Keir Starmer and health secretary Wes Streeting confirmed it was under discussion.

Kate Nicholls, Chief Executive of UKHospitality, said: “The rumoured ban on smoking in outdoor areas understandably caused angst amongst hospitality businesses, who were concerned that it would impact trade and undermine their investments in creating outdoor spaces for customers.

No 10 officials privately believe that banning people from lighting up in pub gardens is “an unserious” policy and is not backed by good evidence showing that it harms non-smokers.

“While we’re yet to see the detail, this initial confirmation that hospitality won’t be included is positive. Now is not the time for further cost to be added to businesses and we’re pleased the Government has listened to and acted on the sector’s concerns.”

Keir Starmer haf insisted that he is ready to face down critics of his drive to eradicate smoking because action is needed to reduce the 80,000 annual death toll from Britain’s biggest killer.

However, No 10 was said to be “spooked” by warnings that job losses and pub closures will result if smoking in some outdoor

Hospitality Leaders Warn Against Christmas Tube Strikes As a fresh set of tube strikes take place from this week, UKHospitality has co-ordinated a letter to Sadiq Khan, Mayor of London; Mick Lynch, General Secretary of the RMT; and Mick Whelan, General Secretary of ASLEF, urging against further tube strikes during the Christmas period.

70% of that day’s income. But in this crucial period the effect is even worse, and a strike cancelled at the last moment will probably be too late to stop the negative impact.

“Bookings for large parties are already cancelled, or never made at all. Coverage in global media will mean some potential visitors to our city have decided not to risk a visit.

The letter is backed by the bosses of Britain’s biggest pub groups – Fuller’s, Greene King, Punch Pubs, Stonegate Group, Young’s – and leading London businesses, including Côte Brasserie, Drake & Morgan, ETM Group, Hippodrome Casino, Tossed and Wasabi.

“Some hospitality businesses make up to 40% of their annual takings in the two months before Christmas. Losing income at this time of year can and does put the future of these businesses at risk, and with it, people’s jobs.

The letter says: “Our request to you as leaders of your respective organisations is to conclude these negotiations swiftly, or risk permanent damage to the London economy.

“We ask only that you swiftly conclude the negotiations before the impact on our businesses and our city becomes unacceptably high, threatening the livelihoods of those working in it.”

“A strike at any time of year means hospitality businesses can lose

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How Operators Can Prepare For Their Best Ever Christmas 12

CLH DIGITAL

Issue 237

By James Taft, UK Country Manager, Quandoo for Restaurants (https://restaurants.quandoo.com) The festive season is a prime opportunity for pubs and restaurants to maximise revenue, with Christmas bookings for 2024 already up by 54% compared to the number of reservations made this time last year. While this is positive news, managing increased footfall and larger group bookings - while maintaining the highest level of service - can feel daunting.

Here, James Taft, UK country manager at Quandoo for Restaurants, outlines strategies that operators can adopt to capitalise and provide a better dining experience while boosting sales.

Make your venue easy to find. Christmas is a busy but competitive time and operators need to ensure that they have a strong online presence in order to capture more online reservations and increase revenue. Online marketplaces are one option that can help venues connect with more diners and get in front of people when they are still in decision-making mode.

Marketplaces, and other online platforms, are also great places to showcase any promotions or events that might encourage people through the door during the festive season. Investing in quality photography can make all the difference in helping to sell the experience and give diners a glimpse into what they can expect.

Finally, make sure that your website and any other touchpoints are up-to-date. This is a quick win that ensures guests aren’t met with conflicting information about opening hours or menus for example.

Get a real-time view of occupancy. During the festive period, it can feel as though customers are coming in large volumes from all directions. Keeping track of online bookings, phone reservations and walk-ins can be a challenge but seeing occupancy in real-time is key to delivering a positive experience and identifying opportunities to maximise revenue - whether that’s turning over tables faster or offering guests a seat sooner. Many

reservation systems offer the opportunity to add walk-ins and phone reservations, as well as modifying or removing existing bookings, so that teams can get a single view in real-time.

Approach large table bookings with flexibility. How you configure your table layout is key to maximising venue capacity and revenue - especially when dealing with larger dining groups. The key here is flexibility and planning a layout that allows you to easily combine or separate tables and chairs as needed. This allows you to quickly adapt to different group sizes and dining needs, whether it’s accommodating a large party or creating more intimate settings during quieter times. Also consider arranging tables so staff can move easily and serve guests efficiently, and that there are clear paths for servers to navigate between the kitchen, bar and dining areas without any obstructions.

Mitigate cancellations and no-shows. Quandoo recently carried out research into diner behaviour and found that restaurants that ask customers for credit card details when booking a table have seen a decrease in noshows. However, guest turnout is higher when these are not requested, with diners 28% more likely to make a reservation when there’s no cancellation fee policy.

While deposits and credit card capture seem like effective solutions for combatting no-shows and late cancellations, they’re becoming less popular and it’s important for venues to strike a balance between business needs and customer convenience.

Consider what other strategies can be taken. Confirmation emails and automated reminders for example are a great way to prompt guests to confirm their booking.

Make it easy for guests to communicate when plans change. If plans do change, make sure it’s as easy as possible for guests to let you know. Online reservation systems can help ease this process, as diners can confirm or cancel with just a few clicks. Cancellations are never ideal but last-minute cancellations or no-shows are even worse. By making it easy for guests to manage their booking, you can take subsequent action to fill any freed-up tables – whether that’s by allowing a higher number of walk-ins or offering to seat those on a waitlist sooner.

By following some of these steps, operators can bring festive cheer to their diners, their staff and their bottom line.

Ambiente Designer 2025 Fabian Freytag Sets New Standards in Hospitality with 'The Lounge – Shades of Space' Free-spirited and merrily edgy, unrestrained and full of curiosity - these are the design principles on which the new Ambiente designer bases his creative work. With „The Lounge –Shades of Space“, Fabian Freytag is designing the new special presentation in Galleria 1 as an inviting meeting place for everyone. With the choice of this multiple award-winner, Ambiente once again emphasizes its competence as a focal point for the international design scene and further expands the growth segments of hospitality and contract business. The range for the hospitality industry will be conceptually realigned and expanded for Ambiente 2025.

“Roaming, restaurants, rooms – that's where I get my inspiration from,” explains Fabian Freytag. “The diversity of Europe with its different cities, architecture and rich cultural landscape is still the source of my creativity today.” Born in Hamburg in 1984 and based in Berlin, the cosmopolitan, who likes to describe himself as a “gentle radical”, creates interiors for fans of the new, for advocates of the unseen and for lovers of bold decisions.

He integrates artificial intelligence (AI) into the creative process. With his design for The

Lounge, Freytag uses selected exhibitor products to create inviting worlds of style for the hospitality space of tomorrow and offers visitors from the hospitality and contract business sectors maximum inspiration for their business.

New views and insights are guaranteed - also in a figurative sense: Accordingly, Fabian Freytag invites the visitors: "Let's open our eyes and learn to see.”

With Ambiente 2025, the world's leading international trade fair for consumer goods is repositioning its offering for industrial consumers: With an eye to the future, Ambiente is expanding the portfolio for furnishing and fitting out commercial properties. This applies both to the hospitality sector and to properties outside the hospitality industry, such as international real estate projects or workspaces. From next year, anyone furnishing and equipping hospitality properties will find a comprehensive range of products under the “Hospitality” banner: See the advert opposite for further information.

Ambiente Designer 2025 is Fabian Freytag (Picture: Kozy Studio Berlin)

Greene King Starts Celebrations With The King Of Christmas Cheer – Christopher Biggins That Christmas feeling genuinely kicks in for most Brits at the start of November, new data has revealed.

Christopher Biggins to host a Rocking Rudolph celebration, which is the UK’s number one Christmas ale and is truly a festive pint.

Nearly half of Brits (43%), feel it’s never too early to start enjoying Christmas, according to a new nationwide study by Greene King.

Christopher Biggins said: “I love that as a nation, we are celebrating Christmas earlier which can only mean more time spent together getting into the festive spirit and season of goodwill. In the spirit of Christmas and thinking of loved ones, Greene King is also giving 5p (plus VAT) for every pint sold of Rocking Rudolph in pubs to Macmillan Cancer Support this festive season.”

Feeling more festive than ever before, the start of November is when we’re first likely to experience festive merriment. More than 1 in 4 (27%) claim they start to feel Christmassy more than 6 weeks before the big day with a further 11% pinpointing the beginning of November.

Events that are usually associated with the start of November, such as the turning on of the Christmas lights (61%) really switch on our festive mood, the survey reveals. This Christmassy feeling is amplified by Christmas films starting on TV (57%) and seeing Christmas ads on the TV (44%).

Having Christmas drinks with friends and family (40%) are also a huge contributor to how Christmassy we feel.

So, this year, to officially mark the start of the festive countdown, Greene King has partnered with pantomime legend and King of Christmas Cheer,

“Christmas is my favourite time of year, so I was overjoyed when Greene King asked me to help them commence festivities in true style by hosting my first Christmas party of 2024.

“Known for my garden soirees – turning on of the Christmas tree lights and fashioning my Rocking Rudolph jumper really switched on my guest’s festive mood!”

The money raised for Macmillan Cancer Support through the sale of Rocking Rudolph in pubs will go towards helping the charity to continue to provide vital care and support for people living with cancer.

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Cosiest Pubs in Every Major UK Town and City, According to New Study 14

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Gateshead residents are the luckiest pubgoers this winter, as the town celebrates being the cosiest place in the UK. Four of the UK’s largest cities tanked in the ranking offering the least cosy pubs to watch one’s favourite game or race at.

322 – to TNT Sports, 299 feature big screens, 700 show football, 446 – rugby, 381 – cricket, and 93 broadcast horse racing events.

GG.co.uk created a handy list of the best-rated pubs with fireplaces in 73 major UK town and city. They analysed Google ratings and pub information available through UseYourLocal.com across every town and city with populations of at least 100,000. Each town or city then received an overall cosiness score based on how many of these pubs with real fire also featured large TV screens, showed horse racing, football, cricket or rugby or had a Sky Sport or TNT Sports connection.

Gateshead is the cosiest place in the UK for pubgoers. This vibrant northeastern town has a nationwide cosiness score of 98.99% consisting of top marks for nearly all evaluated factors except Google review ratings and big screen availability. There are almost 33 pubs with fireplaces to choose from per 100,000 residents, with no close competitors.

Real fire crackles in the 38 pubs across Gateshead, of which 16 have football matches on, ten show the rugby, eight welcome cricket fans and four cater to punters. They scored an average Google rating of 4.27 out of five. The top-rated pubs in which visitors can cosy up to a fireplace this winter are Soho Tavern, Old Fox and Black Bull.

Blackburn is the UK’s second cosiest place to enjoy real fire and sportsmanship on a chilly evening. This industrial town in Lancashire, worthy of a mention in a song by The Beatles, has another claim to fame, scoring 83.22% on the nation’s cosiness scale.

There are 30 pubs with fireplaces to choose from, with the third-best average Google rating in the UK of 4.41 out of 5. The best ones are Spread Eagle, Royal Oak and Rising Sun, judging by their Google review rates.

Blackburn scored highest of all 73 towns and cities for the most cosy pubs with big screens per capita. 11 out of 30 pubs with real fire feature large screens.

High Wycombe near London ranked third for having the cosiest pubs in the UK, scoring 73.77% on the cosiness scale. Pubgoers looking for homely warmth this festive season are spoiled for choice here, with the second highest rate in the country for pubs with fireplaces per capita. There are 29 of them in total, rated 4.38 out of five on Google. The ones visitors were most impressed with are Wheel, General Havelock and Crooked Billet.

High Wycombe pubs seem to favour football fans, with ten out of the 29 pubs with fireplaces showing football matches regularly. Eight of them have rugby on, another five cater to cricket fans and one broadcasts the racing channel.

Other top ten cosiest major towns and cities for pubgoers are Chesterfield, Huddersfield, Wakefield, Basildon, Oxford, Stockport, and Maidstone.

Big cities occupied the last spots in the ranking, with few pubs with fireplaces per capita attracting visitors on a game night. Despite being the largest cities in the UK, Birmingham, Glasgow, London and Manchester ranked last for cosiness appeal from pubgoers.

In total, there are at least 1,475 pubs with fireplaces in the UK. 451 of them are connected to Sky Sports,

Top Beers in Midlands Revealed in the SIBA Independent Beer Awards 2024 The top beers in the region have been revealed with the announcement of the SIBA Midlands Independent Beer Awards 2024, with a host of Cask and Keg beers taking home Golds in the prestigious awards at the Oxford CAMRA Beer Festival.

Liquid Light Brew Co were one of the competition's biggest winners, topping an impressive five categories, with three Keg Overall Golds and two Cask Overall Golds. Rebellion Beer Co were another big winner, with three cask Overall Golds, followed by Titanic and Loose Cannon, who each took home two Overall Category Golds.

The prestigious awards, run by the Society of Independent Brewers and Associates (SIBA), and held at the Oxford CAMRA Beer Festival, were judged by brewers and beer experts and are seen very much as the experts’ choice awards in the industry. The Society of Independent Brewers and Associates (SIBA) Chief Executive Andy Slee was on hand to give out the awards and congratulate this year's winners;

“A huge well-done to all of this year's Gold Medal winners, who will now move forwards to the National Finals at BeerX in Liverpool next year. The quality of beers across the board was truly outstanding and really showed off the diversity of styles now being brewed across the Midlands to an incredibly high standard.

Very well done to all of the breweries who took home medals and in particular our overall Gold Medal winners."

Winners from the Midlands Awards will now move forwards to compete against Gold Medal winners from across the UK in the National Finals held at BeerX in Liverpool next March.

SIBA recently launched a new 'Indie Beer' campaign to highlight beers from truly independent breweries, after research found many consumers were confused which beers were independent and which were actually owned by Global lager brands. To find out more visit www.indiebeer.uk

FITSHOP: Elevating Hospitality and Leisure with Tailored Gym Designs FITSHOP is the largest fitness retailer in Europe. We have over 40 years of experience in the fitness industry and are the chosen retailers of over 50 brands, including Nike Strength, Peloton and Taurus Fitness. We work with you to create a gym that aims to increase footfall for your venue by providing bespoke solutions that respect your budget and aesthetic.

WHAT’S IN A GYM? Gyms must accommodate the needs of all their clientele, whether they’re building strength or simply being more active. The expectations of what each gym space can provide for clients are as varied as the guests who attend them. This is where Fitshop’s team, with their extensive knowledge and experience, come in—our experts work with you to create tailored spaces for your clients. We are passionate about providing the best equipment at the best price for you and are driven to increase demand for your facility.

WHAT WE OFFER Our team will work with you from concept to completion and continue into aftercare following your installation. This comprehensive approach is designed to provide you with peace of mind and support at every step. From competitively priced own brands to the best 3rd party brands in the industry, our team will utilise our 80,000 products to recommend the best fit for your space & client needs. We will then provide 3D designs before we launch installation.

Our customer care team are ready to help with any bumps along the way or after our installation is complete. We work according to your schedule, and thanks to our UK warehouse supply, we can ensure that your gym is installed quickly and efficiently.

Contact our team today at sales@fitshop.co.uk or call 01417 372250.

Wetherspoon Sales Outperforming Pub Sector But Warns Of Price Increases 16

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station, Fulham Broadway underground station and Manchester Airport.

Sales have risen at JD Wetherspoon in its first quarter with the pub group opening further pubs and having more openings in the pipeline. However, the company has warned over price rises following Octobers autumn Budget.

Five pubs have been sold in the year for a total of £2.4m, leaving Wetherspoon with a trading estate of 797 pubs.

In a trading update announcement for the 14 weeks to 3 November 2024, chairman Tim Martin-led highlights its like-for-like sales performance in comparison to the CGA RSM Hospitality Business Tracker average.

Following the government budget on 30 October, Wetherspoon expects its taxes and business costs to increase by approximately £60m on an annualised basis in calendar year 2025, including an estimated 67% increase in national insurance contributions.

In August, the tracker reported industry like-for-like sales of +1.3%, compared to +4.1% for Wetherspoon. In September, the tracker reported industry sales of +1.7%, compared to +5.7% for Wetherspoon.

Wetherspoon chairman Tim Martin said: “The company achieved record sales in the 14-week period and staff retention continues to be at high levels.”

For the 14 weeks to 3 November 2024, like-for-like (LFL) sales were 5.9 per cent higher than the same period last year.

“Cost inflation, which had jumped to elevated levels in 2022, slowly abated in the following two years, but has now jumped substantially again following the budget.”

Bar sales rose by 5.7 per cent, food by 5.7 per cent and slot/fruit machines by 13.5 per cent. Hotel room sales fell by 2 per cent.

In the year-to-date, the company has opened two pubs – one in Marlow, Buckinghamshire, and another at London Waterloo station, with plans to open a total of nine pubs in the year, including sites at London Bridge

“All hospitality businesses, we believe, plan to increase prices, as a result. Wetherspoon will, as always, make every attempt to stay as competitive as possible.”

“The company is confident of a reasonable outcome for the year, although forecasting is more difficult given the extent of the increased costs.”

Pub Hotspots of the UK Revealed A new study has named the UK areas where it is easiest to get a pint, with Swansea crowned number one.

There are 57 pubs in Swansea, with FOUNDERS & CO. and The Swigg being popular choices among residents and visitors.

The research, conducted by free casino slots, play-book-slots.com, scraped data from Bing Maps to find the number of pubs per 10 km2 in each UK city and town to identify the easiest places to locate a pint.

Gloucester has the second-highest number of pubs per 10 km2 at 38.22 – 206% higher than the UK average.

According to the findings, Swansea is the easiest place to get a pint.

The city has 45.38 pubs per 10 km2, which is 263% above the national average of 12.51 pubs per 10 km2.

There are 48 pubs in the area, and The High Orchard—a dog-friendly pub—is a top choice among Brits looking to grab a pint in Gloucester.

Newcastle and Brighton tie for third, both with 29.86 pubs per 10 km2, which is 139% higher than the national average.

Of the 150 pubs in Newcastle, The Gosforth Hotel, The Brandling Arms, and The Queen Victoria are highly rated choices. They are all found on Gosforth High Street, a popular drinking area for locals.

The Walrus, The Cricketers and The Hole in The Wall are popular choices among the 150 pubs in Brighton where people can grab a pint.

At the other end of the scale, Basildon is the most challenging place to get a pint, with only 2.39 pubs per 10 km2, which is 81% below the UK average.

Peterborough ranks second at 2.52 pubs per 10 km2, which is 80% below the national average.

Third is Lowestoft at 3.18 pubs per 10 km2 – 75% lower than the UK average.

suggesting British pub culture is significantly more prominent in this region.

Commenting on the findings, a spokesperson for playbook-slots.com says,

“Despite being known for its drinking culture, no Scottish cities or towns feature in the UK’s top ten places to get a pint.

“The analysis reveals that many cities and towns with the highest number of pubs per 10 km2 are based in the south,

“In Scotland, the most accessible place to find a pint is Edinburgh, which ranks twelfth among all UK cities and towns.”

Get A Reliable Food Waste Collection For Your Business Employing over 1000 people, at over 20 sites strategically located throughout the UK and Ireland, Olleco services over 50,000 catering establishments.

Olleco’s local teams can support your business with the new food waste regulations that are coming into force across England in March 2025 (it’s already live in Wales and Scotland).

WHY SEPARATE YOUR FOOD WASTE?

WHY CHOOSE OLLECO

Your food waste can help power local communities by being recycled at an anaerobic digestion plant

Olleco’s commercial food waste collection service could help you reduce the costs of your food waste and reduce the cost to the planet. Olleco collect food waste from everyone, from major national restaurant chains to local chip shops, and call centres to golf clubs. If your business generates food waste, Olleco want to collect it from you for recycling. Once collected, all the food waste is processed through anaerobic digestion facilities, producing renewable energy as well as organic fertiliser.

It will be a legal requirement across England as of April 2024 By seeing what food you are wasting you can adapt your menu, reducing waste and saving money

It can cost less than one fifth of the cost to take separated food waste to an anaerobic digestion (AD) plant compared to landfill Food waste in landfill causes greenhouse gas emissions, do your bit to help fight the climate emergency Visit www.olleco.co.uk or see the advert on the facing page.

UK Water Industry Research Investigates Charging Foodservice Operators for FOG 18

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As water companies come under increasing pressure to keep waterways clean and clear, UK Water Industry Research (UKWIR) is running a project that is looking into a charging system for foodservice sites, based on the level of FOG and food waste in their wastewater discharges.

The foodservice industry knows that FOG (fats, oils and grease) is a major worry - especially for the water companies who often have to deal with its impact in the sewer system.

Monster fatbergs are a favourite media trope and hospitality operators have to improve the way they deal with the issue The survey comes at a time when there has been a rise in breaches of the Water Industry Act 1991 due to a lack of effective grease management control. These have resulted in fines ranging from a few thousand to tens of thousands of pounds for foodservice business owners.

FEA is asking members and other interested partes to take part in the survey, which will influence government policy. It has a deadline of 27th November and can be accessed here. (surveymonkey.com/r/FOGtariffs).

“The move to tighten up FOG control even further could lead to considerable on-costs for operators who are not dealing with it effectively,” says Andy Threlfall, FEA’s technical and policy director. “Whilst many operators already go to great lengths to clean up their FOG, we have to ensure that the whole industry gets its act together.”

A major issue with FOG is the cost of disposal, and the difficulty of finding a carrier who will take it for reprocessing.

“Equipment manufacturers (many of whom are FEA members) have developed multiple technologies to help with FOG. It’s not all about adding costs: used cooking fat is increasingly a resource and a potential revenue stream, as more companies turn it into biofuel.”

Indeed, one of FEA’s associate members, Eco Clarity, is now offering an ‘end to end’ solution for FEA members and their dealers and end users. It takes all of the waste from grease traps and processes it, turning it into clean water and biodiesel. The company is currently establishing a network of processing hubs across the UK. Recovering and repurposing FOG not only prevents it from contaminating the sewer system, it also minimises the amount sent to landfill. At the same time, effective FOG management on site can enhance the efficiency of a commercial kitchen, by preventing clogs and backups in drains and pipes.

FEA has collaborated with a number of industry partners to create a guide on management of FOG in foodservice contexts, covering the laws governing the issue, the types of equipment and solutions available to solve them, and what to do with FOG once it has been collected. The ‘Foodservice Fat, Oil and Grease Management Guide’ can be downloaded free of charge from fea.org.uk, via the ‘Information’ tab.

The UKWIR survey suggests a future where businesses are financially penalised for poor FOG practice and rewarded for good. “Instead of being a nuisance and a cost, FOG can bring profits to foodservice businesses,” says Threlfall. “Turning it into a sustainable, profitable resource will be a major advance for the industry, helping with the circular economy.”

“We need to take FOG seriously, and we need to do it now.”

Walsall Pub Manager Rewarded For Bravery At Prestigious House Of Lords Event

Lindsey Wakeman, general manager of Stonegate Group pub The Registry in Walsall, has been awarded a National Pubwatch bravery and meritorious conduct award for her quick-thinking actions to protect a vulnerable customer and help in apprehending a potential offender.

The award, which was presented at the annual National Pubwatch dinner at the House of Lords recognises individuals whose actions have either saved lives or minimised physical harm in the night-time economy.

National Pubwatch is a voluntary organisation, which supports over 800 Pubwatch schemes across the UK, and works to promote safe, secure and social drinking environments in all licensed premises throughout the UK. In 2023 a female customer was on a night out at the venue and came to the bar asking for help. She had spotted a male outside the bar, who she identified as an attacker from a previous assault. The crime had

been reported to the police at the time, but no arrest was made as the suspect could not be found.

The female was taken to a safe area. Meanwhile, Lindsey allowed the man entry registering his information on an ID scanner. She also chose to follow the man when he left the venue and phoned the police with information that enabled him in be taken into custody.

Lindsey said: “I feel very humbled to be nominated for this award, especially as I feel extremely passionate about the safety of everyone in our Walsall community. Myself, my team and Stonegate Group have and will always continue to work tirelessly on our guests’ safety to ensure people feel safe in our venues while having a great night out.”

National Pubwatch chairman Steve Baker, OBE, said: “Lindsey Wakeman went above and beyond to protect this vulnerable female customer and assist in the apprehension of this individual. It is a privilege to reward her for this brave act that allowed this person to be apprehended as well as helping to make the late-night sector in Walsall a safer place.”

EV Chargers for the Hospitality Sector The hospitality industry is at a crossroads. As the world moves towards a more sustainable future, the need for modern, efficient, and reliable electric vehicle (EV) charging infrastructure has never been more apparent. Yet, many establishments within the industry are grappling with outdated and inadequate EV charging facilities, which are increasingly becoming a deterrent for potential guests. Furthermore, the latest public charge point regulations come into force in December 2024 that require chargers to have transparent pricing, 99% uptime and, in the case of rapid chargers, contactless payment.

According to a 2024 report by Charge, 82% of EV drivers actively seek hotels with reliable and user- friendly charging facilities, and 50% base their hotel choice on EV charging availability and customer reviews. Furthermore, a 2023 Deloitte report revealed that 63% of hoteliers believe EV charging will be a key part of their sustainability efforts in the next five years. Despite this, many hotels and hospitality venues are feeling the negative impact of poorly functioning EV chargers, with infrastructure that is simply not fit for purpose in 2024.

Similarly, a Channel 4 investigation found that over 5% of public EV chargers they examined were found to be non-functional. This amounts to approximately 1,352 out-of-service chargers, a significant number given the current reliance on public infrastructure and highlights the issue many EV drivers have.

The transition to EVs is accelerating, and with it comes the need for reliable, user-friendly charging infrastructure. This is particularly true in the hospitality industry, where the quality of the guest experience can be significantly influenced by the availability and reliability of EV charging facilities.

Many hospitality venues are grappling with outdated and inadequate EV charging infrastructure. This not only

impacts the guest experience but can also lead to negative customer reviews, hidden energy costs, and operational headaches. Upgrading to modern, efficient charging solutions can alleviate these issues and enhance the overall guest experience.

The importance of destination charging in the hospitality industry cannot be overstated. Whether it’s the first or last interaction (or often both) a guest has with your property, the EV charging experience should be seamless and stress-free. This requires a deep understanding of the demands and challenges within the hospitality and leisure sectors, as well as the needs of EV drivers.

The choice of charging technology is also crucial. The best solutions offer safety, reliability, and the convenience of contactless debit/credit card payment options. They are designed to meet the demands of a busy hospitality venue and provide a high uptime to ensure stations are available when guests need them. This includes ongoing maintenance, repairs, upgrades, and replacements at no additional cost to the host venue.

In conclusion, it is imperative for destination venues to consider every facet of the guest experience, with particular emphasis on EV charging infrastructure. Having the right equipment and a reliable operator by your side can significantly enhance the guest experience. As the EV market continues to grow, those venues that prioritize high-quality EV charging infrastructure will be best positioned to meet the evolving needs of their guests.

For further information from the experts, please call 0207 459 4040, email sales@rawcharging.com or visit www.rawcharging.com

Drinks Sales Growth Elusive As Christmas Run-In Begins 20

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On Premise drinks sales continue to struggle for year-on-year growth ahead of the crucial Christmas season, CGA by NIQ’s Daily Drinks Tracker shows.

Average sales in managed venues in the seven days to Saturday 19 October just about surpassed the same week in 2023, with fractional total growth of 0.1%. However, they soon slipped back, finishing 5% down in the week to Saturday 26 October. The latest figures mean drinks sales have now been down in four of the last five weeks.

Trading has suffered by comparison to last October, when England’s progress in the Rugby World Cup brought millions of consumers out to watch games in pubs and bars. It has also fluctuated in line with the weather, with growth of between 4% and 9% from Wednesday 16 to Friday 18 October, when much of Britain enjoyed temperatures that were well above the levels of October 2023. But with gloomy weather then moving in, sales were down year-on-year by between 5% and 7% on every day from Monday 21 to Saturday 26 October—though comparisons are slightly distorted by an earlier half-term holiday for schools last year, which helped footfall across the week.

The Daily Drinks Tracker shows some categories have fared better than others in recent weeks, with Long Alcoholic Drinks (LAD) doing best. Beer (up 2% and 0.1% in the weeks to 19 and 26 October respectively) and cider (up 0.2% and down 3%) had a reasonable fortnight, while soft drinks (down 0.3% and down 0.3%) and wine (up 3% and down 6%) were largely behind year-on-year.

Worst hit of all in the extended period of soft trading has been the spirits category, with sales down by 8% in the week to 19 October and by 15% in the week to 26 October. It prolongs a long-term downward trend as some consumers migrate from spirits to longer serves, though some segments of the category have been more resilient.

“The decent weather and Rugby World Cup of October 2023 have made for some tough comparisons over the last month,” says Rachel Weller, CGA by NIQ’s commercial leader UK & Ireland. “Despite some positive economic indicators lately, trading conditions are clearly still difficult in many categories and channels, though a few bright spots raise hopes that consumers’ spending confidence could start to pick up. As the two-month run-up to Christmas gets underway, there is all to play for in the On Premise.”

Nestlé Professional Opens Registrations for the 37th Toque d’Or Competition Nestlé Professional has officially opened registrations for the 37th edition of its Toque d’Or competition. College lecturers have until January 17 to register their Level 2, 3, and 4 back and front of house students.

To provide further guidance to participants, a Google Hangout will be hosted before the entry challenge closes. Past competitors will share their experiences, offer advice, and provide insights into the products and challenges students will encounter in this year’s competition. This virtual event will be an invaluable resource for students as they prepare to take on the Toque d’Or journey.

Next year’s winners will embark on an unforgettable adventure to Italy, immersing themselves in the heart of its world-famous food and drink culture. They’ll have the chance to explore the very best of Italian produce and visit Nestlé’s food and beverage sites for a behind-the-scenes look at the industry. This exciting journey will offer a unique blend of culinary discovery and industry insight in one of the most iconic food destinations on the planet.

Toque d’Or 2025 promises an exciting journey for Back and Front of House students aged 18 to 25 on Levels 2, 3, or 4. Across six actionpacked stages, entrants will not only expand their knowledge in key areas of the hospitality industry but also meet and impress renowned judges.

After competing in their colleges, the top students will head to the National Heats in March at The Grand Cookery School in York.

Katya Simmons, Managing Director of Nestlé Professional UK&I said: “The hospitality industry offers dynamic and rewarding careers with opportunities to make a real impact. Our Toque d’Or competition is a fantastic way to bridge the gap between classroom learning and the industry, offering students the chance to engage with influential chefs and gain practical experience.”

To register and find out more about the competition’s format and timeline, college lecturers, employers, and apprentices should go to: Nestlé Professional Toque d’Or 2025

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186 Million Workdays Are Lost Annually Due To Sickness Dettol Highlights The Need For Germ Protection For Employees And Customers This Winter

During the winter months of November to February, seasonal illnesses such as colds, flu, coughs and throat infections peak in the UK, Germany and across Europe. Germs spread rapidly and are easily transmitted between people and surfaces, making it a particularly challenging time for maintaining health. In the UK alone, research estimates that approximately 185 million working days, are lost annually due to sickness.

THE PROLIFERATION OF GERMS DURING WINTER In the Office and Facility Management sectors, the spread of seasonal germs can be exacerbated by several factors, including: • High Density of People: Crowded workspaces increase the likelihood of germ transmission.

• Shared Surfaces: Frequent use of common areas like door handles, desks, and communal equipment facilitates the spread of germs.

• Inadequate Ventilation: Poor air circulation can allow germs to linger in the air longer, increasing the risk of airborne transmission.

• Presenteeism: Employees coming to work while sick can spread germs to their colleagues.

• Asymptomatic Carriers: Individuals who are infected but show no symptoms can unknowingly spread germs.

Furthermore, research findings demonstrate that the spread of seasonal illnesses during winter is significantly intensified by the factors mentioned above.

A NUMBER OF KEY INSIGHTS TO CONSIDER: • Presenteeism: 50% of employees go to work even when they are unwell, and only 27% of facility managers send them home.

• Asymptomatic Spread: Approximately 75% of seasonal flu infections show no

symptoms, allowing germs to spread unnoticed.

• Surface Contamination: A single infected employee can contaminate up to 50% of shared surfaces, and germs can transfer to the hands of 14 people from common touchpoints like door handles.

• Airborne Transmission: Infected droplets from a sneeze can travel up to 27 feet.

• High Germ Density: Office desks can harbor 400 times more germs than a standard toilet seat.

These insights highlight the critical need for effective, efficient and sustainable cleaning and hygiene protocols to mitigate the spread of germs in commercial settings and shared spaces. Businesses need to employ exceptional hygiene protocols to help elevate and strengthen their business.

Dettol, the World’s #1 Disinfection Brand Offers Germ Protection for Businesses This Winter With 90+ years of brand heritage, Dettol is the #1 disinfection brand that provides proven germ protection for your employees, customers and guests this winter. Dettol offers a range of concentrates and Ready-To-Use (RTUs) formulations that offer exceptional cleaning and hygiene solutions for your business across three key pillars:

1. EFFICACY: • Acts quickly to eliminate 99.9% of viruses and bacteria • Proven to kill E. Coli, Salmonella, Listeria, MRSA and the flu virus.

• Dettol Disinfectant Aerosol Spray’s 24-hour anti-bacterial action keeps surfaces protected for longer

2. EFFICIENCY: • No-wipe formula reduces cleaning time and time spent disinfecting

• Select Dettol products can be used on up to 100 hard and soft surfaces • Multipurpose products in the range both clean and disinfect, simplifying your hygiene routine

3. SUSTAINABILITY: • Select surface cleaning products leave behind no harsh residue • Suitable for everyday cleaning staff usage • Majority of products are readily recyclable When asked about germ protection for employees and customers this winter, Jonathan Weiss, General Manager at Reckitt Pro Solutions, remarked, “Every year, businesses face a decline in profitability due to employees and customers falling ill during the winter season. The transmission of germs is inevitable during this time, so the best strategy for businesses is to implement exceptional cleaning and hygiene solutions. By protecting their employees and customers, businesses can ultimately elevate and strengthen their operations.”

“Dettol products, when used with a targeted hygiene approach, effectively kills 99.9% of germs as well as help stop the spread of germs in shared spaces, ensuring exceptional hygiene for both employees and customers. At Reckitt Pro Solutions, we offer more than just cleaning and hygiene products.

Our experienced, expert team provides free consultations to help businesses identify the most suitable cleaning and hygiene solutions, ultimately strengthening and elevating their operations.”

To find out more, visit Reckitt Pro Solutions to book your free consultation session!

A Perfect Fit For A Modern Glass Lift: Combining Accessibility With Historical Elegance The reimagined Creamery building at the heart of Castle Cary railway station now boasts a striking, allglass passenger lift from Stannah. This modern addition combines style with accessibility, offering a transparent and elegant way to visit the trackside restaurant and working creamery.

This historic structure, which has been a part of the area since 1912, recently underwent an extensive renovation to enhance the safety, stability and user experience. The Creamery is renowned for its tower, ‘La Belle Epoque’, which still stands tall today as a symbol of industrial innovation and artistic flair.

Originally established by brothers G&C Prideaux as a milk factory, the creamery processed milk delivered by local farmers into cheese, then transported to London via the railway. Today, The Creamery is open to the public and has been transformed into a community hub, featuring a restaurant and shop, and offering a range of delightful food options to travellers, visitors, and train passengers while reviving its cheesemaking heritage.

THE CLIENT The Creamery is owned by Koos Bekker and his wife, who also owns The Newt in Somerset, which was recently awarded the World’s Best Boutique Hotel at The World's 50 Best Hotels 2023. Ken Biggs Contractors were appointed as the principal contractor on this project and made contact after being impressed by Stannah’s distinctive refurbishment of a vintage passenger lift at the YMCA in Bristol.

Working with architects Stonewood Design, and Ken Biggs Contractors, Stannah Lifts worked to deliver a lift that was both modern and harmoniously integrated with the early 20th-century aesthetic of the building.

The project’s vision was to blend the 1912 style with contemporary elements, which also resulted in Ken Biggs Contractors reconstructing the entire Creamery.

THE WORK Stannah Lifts collaborated with architects to incorporate the new lift into the design of the re-imagined Creamery. The project commenced with the installation of vertical rail guides to keep the lift aligned within the elevator shaft, followed by the mechanical first fix in 2023 and the completion of the mechanical package. Shortly after, works commenced on the glass lift shaft and car.

The lift shaft and car featured bespoke glass sourced from Gemtec, a specialist German company. Stannah Lifts facilitated a 24-hour visit to Germany for Ken Biggs Contractors and Stonewood Design, allowing them to review the glass and how it would integrate with the lift design before shipping it to the UK, which minimised the need for additional modifications.

To ensure the glass was installed without any issues, Gemtec provided helpful support throughout this stage. Meanwhile, Stannah Lifts supplied and fitted custom trims and a glass panel to fill the gap adjacent to the glass car doors.

A CTV mechanical lift car package was fitted as part

of the overall lift components and snagging works meant full lift completion in April 2024.

Additional building works in the Creamery included a new brick extension to match the original factory's detailing, reflecting the 1912 era and the Titanic’s historical significance, with posters embedded in the staircase brickwork. The design also pays tribute to the rich history of milk and cheese production at the Creamery, with milk bottle carvings integrated throughout the building and on the lift car doors.

THE CHALLENGE One particular challenge was aligning with the client’s design vision while maintaining the lift's structural integrity for safe and efficient operation. As a result, the design and concept of the lift evolved during the project to better address customer needs and project requirements.

Precision was crucial as several design elements, including lighting and fitting locations, were adapted throughout the project. Stannah Lifts collaborated closely with the client to balance their needs with practical and mechanical feasibility, such as incorporating shaft lights underneath the lift structure for a minimalistic look, creating an illuminated effect.

At the customer's request, the lift’s structure wasn’t initially anchored to the brickwork, resulting in a requirement to monitor structural movement.

Stannah conducted wind load calculations, revealing potential issues during gale-force winds. To ensure the safety of passengers, Stannah proposed securing the lift to the brickwork.

Given the complexity of the installation, Stannah assembled a highly skilled team to execute the project, which included Gemtec, R&R Lifts, and Vinsol.

Stannah participated in regular meetings and design consultations with the client to ensure their requirements were thoroughly addressed.

THE RESULT The custom-designed passenger lift features a minimalist approach with discrete fixings and fixtures. It seamlessly integrates handrails through the glass without additional supports or corner trims. This 8-person all-glass lift allows natural light to illuminate the interior, offering passengers views of the Creamery as they travel to the first floor.

The hydraulic passenger lift serves two floors and travels 3.6 metres to provide step-free access from The Creamery restaurant to the train station’s plat-

form.

at a height accessible to wheelchair users.

A unique aspect of the lift is the placement of the keyhole for manually operating the car and landing doors. Traditionally mounted at the top of the landing doors, Stannah positioned the keyhole at the bottom to align with the minimalist design, effectively concealing the system.

All Stannah lifts are certified according to the Lifts Regulations 2016 (2016 No. 1093).

To address signal issues within the shaft, a GSM package was installed with an antenna mounted on the structure ensuring reliable signal reception. The bespoke lift adheres to all open protocol requirements, allowing for independent maintenance and repair, and is fully DDA compliant, ensuring accessible features like illuminated push buttons are positioned

Ben Harding, Bristol Branch Manager at Stannah Lift Services, said: "We’re proud to have worked on this unique project. It hasn’t come without its challenges but we can proudly say this bespoke glass lift embodies our client’s minimalist vision while offering a safe and accessible alternative to reaching the train platform. It seamlessly blends modern design with functionality while offering an unobstructed view of the Creamery as passengers ascend." www.stannahlifts.co.uk

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Issue 237

10 for 10: Top 10 Shortlist for Tenth KP of the Year Competition Revealed curated questions that have been refined as the competition has grown. The sheer volume of entries and the lengthy, detailed answers they contained demonstrates not only how important kitchen porters are to any catering operation, but how their role is valued nationwide.

The top 10 KPs for Winterhalter’s KP of the Year 2024 are out, winner and runners up to follow.

The industry leading and celebrated competition Kitchen Porter of the Year, created by Winterhalter over a decade ago, has announced the top 10 shortlist for its 2024 edition, the tenth to be held.

“I think it’s super important to realise that KPs are the engine of what we do,” says returning judge Matthew Marshall. “We can’t do without them!”

“We’re actually in our eleventh year, having had one year off for Covid,” says Stephen Kinkead, managing director of Winterhalter UK. “Who would have thought a boozy conversation in the back of a taxi with marketing would have produced such a worthwhile competition?”

This was the first time judging for One Aldwych’s executive chef Dominic Teague.

It’s not just the competition’s recognition that has grown, the number of entries and their standard has risen each year, making the judging process particularly challenging.

“I was amazed by the number of entries and the variety of different outlets throughout the industry,” he says. “The thing that stood out was that each of these individuals had an absolute passion for their job – and that was also really clear from the nominators and it was wonderful to see.”

“It was tight. Even to get into the top 10 – there was half a point between four entries,” says Stephen. “Through the top 10 into the top 3, it was very narrow. Anyone in the top 10 could have been a worthy winner.”

The winner of the KP of the Year 2024 will be announced in the coming weeks. Their prize includes the KP of the Year trophy and £1000 in vouchers.

Their employer will also receive a piece of Winterhalter kit worth up to £10,000.

The judging panel this year consisted of Paul Mattocks, executive chef of Victory Services Club; Matthew Marshall, executive chef, RAC club; Dominic Teague, executive chef of One Aldwych; Simon Young, founder of Simon Young Culinary Solutions, along with Stephen Kinkead. Clare Nicholls, products and supplies reporter for The Caterer, was this year’s chair. Describing the process, she says: “There were some small disagreements along the way but nothing too serious. I think all the judges were on the same page and the final list of the top 10 was pretty much a unanimous verdict and all were worthy of being recognised.”

Those submitting their kitchen porter for consideration had to fill out an entry form, answering carefully

Every entry will receive a KP of the Year bespoke Oliver Hardy apron from Winterhalter UK. The two runners up will receive hospitality-related vouchers, too.

More information about the competition and previous winners can be found at www.kpoftheyear.com.

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

Products and Services

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork.

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build ethical houses.

processed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging.

The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Rice by-products are even used by Mogu in a range of designer furniture production.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is

www.risogallo.co.uk

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

CLEAN Do The Workwear, So Jasun Envirocare You Can Do The Work

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

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

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 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-

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

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

Over recent years Jasun has continued to expand its Air and Water hygiene division within the hospitality sector. Post lockdown Jasun has found that its multi-disciplined approach to air and water hygiene combined with the fact that as a filter manufacturer has allowed it to respond positively to client requests whilst others are struggling to meet deadlines and site requirements.

Based in Waterlooville, Hampshire Jasun’s service division is able to provide support nationally with engineers covering the whole country.

Where clients also require dire damper testing, which is a legal requirement, they are able to combine this with the other services and reduce overall costs.

Jasun is working with some of the UK’s

largest chains as well as offering its bespoke service to smaller operations, and even individual sole proprietor sites.

Our broad spread of segments allow us to offer stability to our existing clients and bring stability to new ones, many of whom have seen their service providers go out of business during lockdown.

Call 02392 644700 or email service@jfilters.com

Products and Services

Issue 237

CLH DIGITAL

25

V- The Pioneering Sustainable British Rum Distilling from the heart of Hampshire, V is pioneering sustainable British Rum. Unveiled to the world in 2024 after a 5-year expedition of experimentation and refinement, V Rum is sustainably crafted and universally adored.

White rum or dare to venture into the bold and powerful world of V Overproof – however you pour it, V serves up a rum that tastes good, does good.

Premium and sophisticated on the outside, vibrant and exciting on the inside, each taste is a voyage of the spirit.

Now, their stills might never be still again - and they’re just getting started, reimagining a world of possibilities to bring new and innovative rum to the world, without costing the earth.

In an ever-expanding selection, you can now explore three expressions of V. Indulge in sumptuously sweet V Spiced rum, delight in crystal-clear V Premium

Find out more: www.vrum.co.uk • Follow us @vrumofficial or see the advert on the facing page.

Majisign: The UK’s Market Leader in Wooden A-boards, Chalkboards, and Custom Signage Solutions For over two decades, Majisign has been at the forefront of the A-Board and chalkboard industry, offering a unique blend of traditional craftsmanship and cutting-edge design.

Based in the heart of Suffolk, our factory is home to a team of highly skilled professionals, including carpenters, printers, paint sprayers, and graphic designers, all dedicated to delivering the finest quality products.

Our bespoke services allow you to work with our graphic and product designers to create signage that truly reflects your business and help you stand out. Whether you are looking for a one-off sign or a full advertising overhaul, Majisign can design, print and produce quality products to elevate your business.

Specialising in the production of wooden A-boards and chalkboards, Majisign has become the go-to manufacturer for businesses looking for stylish and durable display solutions. Every product we create is designed, tested and crafted in-house, ensuring that our customers receive items that not only look great but also stand the test of time.

In addition to our renowned wooden products, we also offer custom-printed banners and posters, perfect for promotional displays. And right now, you can take advantage of our Buy One, Get One Free offer on all printed banners and waterproof posters. It’s the ideal opportunity to enhance your marketing efforts while ensuring your investment goes further.

What sets Majisign apart is our ability to combine creativity with precision engineering.

Whether you’re a pub, café, retail shop, or corporate event organiser, we offer a wide range of products tailored to your advertising and branding needs.

Explore our full range of products and services at www.majisign.co.uk or call 01284 724980 and see how we can help your business stand out. See the advert on page 2 for details.

Five Star Cleaning, Starts Forward Vending and Catering Ltd With Best In Class Equipment Over 35 Years of Experience 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.

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.

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

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

Forward Vending and Catering Ltd is located in Essex. We are a family run business with over 35 years of experience in supplying coffee machines to cafes, restaurants, pubs and commercial office premises .

We supply coffee machines across the UK, and with our fast delivery service, you can be serving high quality coffee quicker than you think. Our high quali-

ty coffee machines come from leading manufacturers and include a range of machines to provide a fantastic choice of coffee for you and your customers. Our coffee machines include: Traditional Espresso makers for cafes, restaurants and pubs, bean to cup machines for freshly ground coffee at the touch of a button, instant coffee machines for a quick drink, plus a huge range of Vending and Snack vendors for your offices.

Warehouse or factory space and much more.

All our machines are fully guaranteed for your complete peace of mind. Call us today. 0800 44 44 43 See the advert on page 3 for this issue's special offer.

Bed Bugs a Rising Concern In The Hospitality Sector Bed bugs hate heat, but love body temperature! Eww!!

eco-friendly solution to the problem.

They cannot withstand extremely high temperatures so all it takes to kill them is exposure to steam of at least 48°C which is why the Duplex range of commercial steam cleaners are a safe and effective way to eliminate bed bugs and their eggs.

It is important that the steam nozzle is applied slowly over the area to be treated so that the steam has enough time to heat and penetrate deep into the surface.

Working from top to bottom steam can also kill bed bugs where they can lurk on curtains or blinds which should be steamed first, before moving on to the lowerlying objects such as beds, pillows, upholstered chairs, sofas and finally carpets and hard floors including all edges and skirting.

As resilient as those nasty little bugs seem, upon direct contact with steam, bed bugs can die almost instantly. However, reaching every bug in all their hiding spots may take time and a thorough steam cleaning treatment can take anywhere from one to several hours, depending on the level of infestation and size of the area being treated.

Bed bugs can be treated with insecticide spray, however this has to be removed and neutralised before the bed and pillows can be used so a second clean may be needed to make sure the user does not get any adverse effects from the bed bug treatment. The steam application is chemical free, reaches better into narrow nooks and crannies, penetrates through fabrics and is not toxic so it provides a more

Once eliminated bed bugs can only re-infest if brought into the room on peoples clothing, but more usually luggage.

For further information, Tel 01227 771276, e-mail sales@duplex-cleaning.com or visit the website www.duplex-cleaning.com

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CLH DIGITAL

Issue 237

Bar and Cellar Equipment

Cellar Management: The Key to Serving the Perfect Pint and Protecting Profit Margins In the competitive world of UK pubs, serving a high-quality pint is no longer just a bonus—it’s a necessity. Good beer is a major driver of customer loyalty, and with tightening consumer wallets, getting it right is more crucial than ever. But what many pub owners may not fully appreciate is that the secret to a great pint often starts long before the beer reaches the glass. It begins in the cellar.

Effective cellar management is vital, not only for delivering a top-notch pint but also for reducing waste and keeping costs in check. In these tough economic times, poor cellar management practices can be detrimental to business, leading to unnecessary waste, tarnishing reputations, and diminishing profits. Let’s take a closer look at how pubs can elevate their beer quality through best practices in cellar management.

THE IMPORTANCE OF QUALITY BEER Customers today expect nothing less than perfection when it comes to their pint. A poorly served beer—whether it’s too warm, flat, or tainted with off-flavours—can turn away regulars and harm your pub’s reputation.

Quality beer not only satisfies customers but also helps ensure they return for more. According to surveys, beer quality is one of the top three factors influencing a consumer’s choice of pub. Pubs that consistently serve good beer are far more likely to build loyalty and stand out in a crowded market.

From delivery to the moment the pint is poured, good cellar management plays a pivotal role in maintaining beer quality. Temperature, hygiene, and careful handling all impact the taste and freshness of the beer, and therefore, customer satisfaction.

WASTE REDUCTION: A BUSINESS NECESSITY Good cellar management also has significant financial benefits. Inefficient cleaning and maintenance procedures lead to millions of lost pints across the sector each year. In fact, it’s estimated that poor cellar practices can result in pubs losing up to 5% of their beer stock annually. At a time when profit margins are tighter than ever, this kind of waste is unsustainable.

Proper cellar care reduces spoilage, minimises beer loss, and ensures the optimal lifespan of each product.

Always inspect deliveries for any signs of damage to kegs or casks. If there are any issues, refuse the delivery to avoid the risk of contamination or spoilage.

Ensure that glassware is properly cleaned, using non-tainting detergents, and rinsed thoroughly. The tiniest residue can affect the head of the beer, leading to flat pints.

Store beer in a cool, dark cellar. The ideal temperature is between 11°C and 13°C for cask ale and 3°C to 8°C for kegged beers.

Store glasses in an upright position to avoid dust settling inside, and never stack them when wet.

Avoid overcrowding your cellar, as this can impede airflow and temperature control. Allow space between casks and kegs to maintain consistent cooling.

7. Health & Safety

2. Cleaning and Maintenance Dirty or poorly maintained beer lines can introduce off-flavours and bacteria into the beer, ruining the pint. Clean your lines every 7 days, following manufacturer guidelines, and use quality cleaning products to ensure thorough sanitisation.

Don’t forget glassware! Clean, residue-free glasses are essential to preserving beer quality. Dirty glasses can affect head retention and the overall experience for the customer.

3. Temperature Control Monitor your cellar temperature daily. Even slight fluctuations can impact beer quality. Install a digital thermometer for more accurate readings and ensure your cooling equipment is regularly maintained to prevent breakdowns.

Health and safety in the cellar is paramount. Keep floors clean and dry to prevent slips, trips, and falls. Train staff on how to handle heavy casks or kegs correctly to avoid injury.

Regularly inspect your cellar equipment—such as cooling systems and CO2 canisters—for any faults or safety hazards.

SPECIAL CONSIDERATIONS FOR CASK ALES Cask beers require special attention due to their delicate nature. Unlike keg beers, they continue to ferment in the cask, so proper storage and handling are essential to ensure the final product is of the highest quality. Here are some additional tips for managing cask beers: Conditioning: Allow casks to rest (or “condition”) for a day or two before tapping them. This ensures that the yeast settles and the beer is at its best for serving.

Venting: Proper venting is essential to allow excess gas to escape, preventing over-pressurisation and ensuring a smooth pour.

Keep kegged beers at lower temperatures than cask ales to retain carbonation and prevent spoilage.

Serving Time: Cask beers are best served within 3 to 5 days of tapping.

After this period, they can lose their freshness and flavour.

4. Stock Control and Rotation

REPUTATION, SALES, AND PROFITS

Use a “first in, first out” (FIFO) system for stock rotation. This helps ensure that older stock is used first, minimising the risk of beer going stale.

In today’s challenging trading environment, every pint counts. A well-maintained cellar doesn’t just ensure a perfect pint; it protects your reputation, reduces waste, and drives repeat business. Serving subpar beer can quickly damage a pub’s standing and impact sales. On the other hand, pubs with a reputation for quality beer will enjoy greater footfall, customer loyalty, and higher profits.

Monitor your stock levels carefully to avoid over-ordering and wastage.

Keep a log of best-before dates and consumption rates to optimise ordering and avoid stock expiry.

5. Beer Line Cleaning

BEST PRACTICES FOR EFFECTIVE CELLAR MANAGEMENT

Regular beer line cleaning is essential to maintain freshness and flavour.

Poorly maintained lines can spoil a pint, leading to customer complaints and wasted beer.

To help pubs get the most out of their beer, here are some key tips and best practices for keeping your cellar in top condition:

Use a professional beer line cleaning service if possible, or ensure your staff are fully trained to carry out the procedure correctly.

1. Delivery and Storage

6. Glassware

Investing time and effort into effective cellar management may require some upfront cost and training, but the long-term benefits far outweigh these initial efforts. A great pint isn’t just about what’s in the glass—it’s about everything that happens behind the scenes, from delivery to pour.

For pub owners and operators, there’s no question: a well-managed cellar is the backbone of your business. Take care of it, and it will take care of your bottom line.

Reducing Interruptions To Your Drinks Dispense Gas Supply For landlords, managers and bar staff, a key factor to delivering a high-quality front-of-house experience is efficient service.

However, in the hospitality sector, taking time out to manage the drinks dispense gas supply can interrupt quality service.

More time spent in the cellar than serving drinks can lead to delays and impact customer satisfaction.

These delays can be particularly challenging in a busy venue, however there are alternative solutions to conventional gas supply that reduces interruptions and enable more efficient service.

CarboStore™ from Air Products is a CO2 supply system for venues that sell carbonated drinks at high volume. Through smart fit and forget technology, it eliminates the need for manual handling of heavy cylinders, time-consuming change overs, plus the time and administration required to manage gas orders.

The system includes integrated telemetry which monitors gas levels in the tank, sending a signal to Air Products to schedule a delivery when the gas is run-

ning low. Deliveries are handled seamlessly through an external fill point, meaning that gas can be delivered at any time, without interruption to service and without the need for staff involvement.

Additionally, CarboStore™ increases space in the cellar that would be taken up by cylinders one 180kg tank stores the equivalent of 28 6.35kg gas cylinders. By removing heavy cylinders from the cellar, the risks of workplace injuries and hazards can be reduced.

Switching to the fit and forget CarboStore™ drinks dispense gas system frees up more time to focus on front-of-house service to customers and less time on the gas supply.

Say goodbye to gas cylinders and hello to CarboStore™.

Air Products is a global leading drink dispense gas supplier, working with the hospitality industry for over 60 years. If you are interested in exploring how CarboStore™ can help your business, visit: airproducts.expert/uk/drinks.

Universal Dispense Systems

designs to meet your requirement and these are available in a full range of finishes and branding options.

With over 60 years experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide.

From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific

Our range of fonts have been specifically designed and hand-crafted at our London based manufacturing facility to meet the ever-growing need for brands to stand out from the crowd. Reflecting the heritage of both established and craft beer brands along with providing stylish fonts that are at home in today`s marketplace.

Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London.

Contact us here for more information or a quotation- sales@universaldispensesystems.com

Festive Ordering

Issue 237

CLH DIGITAL

29

Maximise Your Hotel’s Holiday Bookings: Expert SEO and Campaign Strategies For The Festive Season

By William Cotter, Founder & Managing Director of Net Affinity (www.netaffinity.com) As the holiday season draws closer, hotels have a valuable opportunity to boost their bookings by preparing early. The demand for festive stays and events surges at this time of year, making it crucial for hoteliers to ensure their SEO and marketing strategies are aligned with the season’s demands.

William Cotter, Founder and Managing Director at Net Affinity offers expert advice on how hotels can stay ahead of the competition with practical and proven tips. Here are four essential strategies to help hoteliers maximise their visibility and bookings this Christmas.

1. Publish Christmas content early to boost SEO Focus on publishing content around popular holiday keywords such as "Christmas parties", "festive events", and "holiday stays". This drives organic traffic and ensures your hotel ranks higher as demand peaks. Incorporating high-quality images and descriptions that highlight your unique offerings will help attract more potential guests.

Ensure your content is optimised for both desktop and mobile, as users are increasingly searching for holiday plans on their mobile devices.

Providing detailed information on packages, pricing, and available dates can enhance user experience and lead to quicker booking decisions.

the hard work that goes into making the holiday season special. User-generated content, such as photos and testimonials from previous guests, can help foster a sense of community and engagement while building trust with potential new customers.

2. Create and optimise content for festive events

Post regularly about your holiday packages, festive events, and last-minute offers. Targeted social ads and promotions, such as limited-time deals for early bookings or exclusive holiday packages, can further amplify your reach and encourage immediate bookings.

If your hotel is hosting festive events such as afternoon teas, family-friendly Santa visits, or New Year's Eve dinners, now is the time to plan and promote. Engaging, well-organised content is key to setting your events apart from competitors. High-quality images and videos showcasing previous festive events can be incredibly persuasive for potential guests.

Additionally, consider running targeted campaigns via paid search These campaigns can help you reach audiences actively searching for local Christmas events, boosting your hotel’s visibility and ensuring bookings for these limited-time experiences.

3. Plan your social media strategy for the festive period Social media plays a pivotal role in building excitement and driving bookings during the holiday season. Planning your content well in advance ensures you can maintain a steady, engaging presence throughout the period. Focus on festive themes that showcase the unique aspects of your hotel, from Christmas decorations to seasonal packages and events.

Behind-the-scenes posts can create a sense of anticipation and showcase

4. Prepare for Christmas stays and holiday vouchers Many families seek out hotels for their festive getaways, and with an early surge in search volume for Christmas stays, all your Christmas-related content must be up-to-date and easily accessible.

Make sure all holiday offers, including room packages and dining deals, are live on your website and optimised for search. This way, guests actively looking for holiday accommodation, will land on your hotel as it will appear at the top of their results.

Additionally, Black Friday and Cyber Monday present a fantastic opportunity to promote Christmas vouchers. Offering spa treatments, dining experiences, or discounted stays allows you to appeal to different customer segments. Ensure the descriptions, terms, and conditions are clear and that you’re prepared for the demand. Black Friday discounts of 30% or more tend to perform best, so if you’re unable to offer deep discounts, consider focusing on alternative value-add offers.

Delight Your Guests This Festive Season with a Stunning Christmas Tree!

Christmas Tree World is a specialist provider of artificial Christmas trees for commercial venues.

We also supply a range of Christmas lighting and decorations to complete your festive display.

We supply a wide range of tree designs from 2ft to 40ft tall, suitable for indoor and outdoor locations.

Visit our website today, or call our commercial and event specialists for bespoke designs and tailored quotes.

Our innovative designs feature pre-lit options for easy cable management, slim options for narrow spaces, even upside-down trees for ceilings.

Email: sales@christmastreeworld.co.uk

Our high-quality trees are made to last. All Christmas Tree World trees feature a 10-year foliage guarantee.

Festive Hospitality: Get Your Venue Ready for Christmas with Alliance Online With autumn beginning, we start looking towards wrapping up warm and bracing ourselves for the coming months. Whilst most are still advertising Halloween, we in the hospitality industry are very much planning for Christmas. With some venues already no doubt half booked up with festive parties throughout December, it’s important to start organising your Christmas theme.

WHAT’S VOGUE THIS SEASON? The Classics Obviously, it’d be remiss of us not to start with the classic colourways which dominate the festive period, beginning with Gold, Red and Green. These tones always feature in venues on account of them being the quintessential Christmas colours. Their warm and inclusive tones scream festive cheer and work well because any shade of red or green are perfect, so if you want the theme to be moody, opt for darker variants.

Staying with iconic looks, if Gold, Red and Green aren’t your thing you could go for the crisp, clean look of Silver and White. With the white imitating Winter’s snow, the silver adds a tasteful hint of sparkle and glamour. A great place to start is a snow effect / flocked tree to act as a backdrop for your Christmas decorations.

Navy & Gold For a more regal colour palette, navy and gold creates a striking contrast. We predict this to be a huge trend this season, particularly

in luxury venues. The deep midnight navy provides a dramatic and elegant stage to build your Christmas theme on. Lavishing the navy with gold accents instantly infuses the theme with a warmth which compliments a premium environment.

Pink & Green If you and your business embrace non-mainstream themes, then this may be for you.

Perfect for quaint, quirky establishments that stand out from the crowd this soft, fresh and airy colour scheme creates a serene and inviting atmosphere. Our range incorporates pearlescent crackers which introduce a subtle shimmer and glamour.

Supporting the Environment with a Bang At Alliance, we have taken the initiative to ensure our Christmas crackers are fully recyclable. This has been achieved by removing the powder (silver fulminate) from within the crackers which creates the classic crack. We have replaced this with the snapping sound of card instead meaning the fun can still continue, but the cracker can be disposed of afterwards.

To review our Christmas offering, contact your local Alliance depot who will be able to talk to you further surrounding Christmas and how we can help you be ready for the festive season.

See the advert on the facing page for information.

Telephone: 01257 754795 Website and live chat: www.christmastreeworld.co.uk

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Chefs' Buyers Guide

Bidfood Launch Its 2025 Food And Drink Trends’ Foodservice provider Bidfood, has revealed the food and drink trends it expects to hit the out of home market in 2025.

As well as value, quality and elevated experiences, this year’s trends are influenced by consumers’ desires to make healthier and sustainable choices, as well as emotional drivers such as comfort, tradition, reward and sharing.

To support the industry in navigating these new trends, Bidfood has released its 2025 interactive guide with brand new for 2025, shoppable features, helping operators to not only respond to shifts in consumer demand and keep up to speed with the ever-changing market, but make informed product choices that they can apply straight to their menus.

Also included in the report are a range of useful tools including extensive web content, new additions to the trends safari video series, delicious new recipes and much more.

FLAVOURS LESS TRAVELLED: Trying new and unique cuisines are top of consumer’s priorities and a key factor influencing this year’s report, with 55% frequently looking to explore these new and exciting flavours when eating out. The flavours less travelled trend encourages consumers to embrace their sense of adventure with authentic ingredients, flavours and formats, while experiencing and learning about the cultures they come from.

Research has shown that the global cuisines gaining momentum this year are: • Southern States • Turkish • Greek • Argentinian • Portuguese • Swiss

CLOSER TO HOME: As consumers continue find provenance on menus appealing, many seem to be drawn to learn more about those cuisines that are on our doorstep, but which offer something different to the traditional English classic dishes that are familiar. Nearly half (43%) of consumers are interested in trying Scottish, Welsh and Irish cuisine, due to its traditional flavours, comforting nature and their desire to support British suppliers. Take consumers on a journey across the British Isles with a warm and hearty Irish stew, rich and flaky Scottish salmon and tender Welsh Lamb. However, a number of lesser known dishes such as stovies, oggies and coddle also draw appeal.

BUNS AND BOWLS: In today’s fast-paced world, consumers are busier than ever. It’s therefore no surprise that on-the-go options have become a staple for individuals seeking convenience without sacrificing quality. Whilst over 40% of consumers already eat staples such as wraps and cakes when out of

LittlePod’s Natural Vanilla Paste Ever since its launch in 2010, LittlePod has been telling the story of real vanilla and its ecological value to the planet.

Now, the company’s founder and Managing Director is all set to pen the next chapter – quite literally – in what has become a gripping tale.

For almost 15 years, Janet Sawyer MBE BEM has led the Campaign for Real Vanilla, encouraging professional chefs and home cooks alike to use natural ingredients through the development of LittlePod’s Madagascan vanilla paste and other pioneering products.

In the process, LittlePod has supported communities across the Equatorial regions and established its own orchard in Indonesia, where the farmers use an innovative polyculture system to increase biodiversity, improve soil fertility, and regenerate the rainforest.

It is a story that will be told in Real Vanilla: Nature’s Unsung Hero – a new book, currently being written

home, the demand to try the lesser eaten options like poke, Buddha, and acai bowls as well as chia pots is increasing in popularity. This is coupled with a desire for next level hot and cold premium sandwiches, packed with innovative quality fillings.

FRIENDLY FIBRE: Healthy eating is increasingly front of mind for consumers, in particular the awareness and understanding of gut health. Bidfood’s friendly fibre trend explores how this important nutrient helps keep our digestive system healthy, which foods are rich in fibre and how operators can include a variety of tasty dishes on their menus that debunk the myth of high fibre foods not tasting good.

PROACTIVE PRACTICES: Consumers are still highly conscious of the environmental impact within their own lifestyles. This is evident when they make choices in the out of home sector, with 7 in 10 saying that sustainability is an important factor when deciding which out of home venue to visit. Not only will consumers be more likely to visit, but they will also pay more if they can see that their food and drink comes from sustainable sources, making it important for operators to demonstrate the great work they do around ESG.

CHOCOLICIOUS: The Chocolicious trend reflects the innovation that’s dominating the hot drinks (and dessert) category, with consumers looking for affordable luxuries when they eat out, particularly with premium chocolate. With over 80% of consumers seeing chocolate as an affordable treat, operators can leverage this trend by offering premium hot chocolates with innovative flavours and toppings that look the part.

by Janet, that will be published in April.

“At a time of societal upheaval around the world, the story of LittlePod reminds us of our interconnectedness and the need to cooperate with trust and patience to save our precious environment,” said Janet. “This book will tell the story of how I put my hand up to do my bit, launching the Campaign for Real Vanilla to educate and enlighten people about the value of vanilla, where it comes from and its importance to the planet.

“I set up LittlePod and brought to market our innovative natural vanilla paste in a tube – a product designed to make it easier than ever for home cooks and professional chefs alike to use real vanilla.

Thanks to all those who use LittlePod’s products, we have helped to save vanilla for the next generation and given our farmers a secure future. I am grateful to all the chefs who are keeping it REAL and I am excited to be writing this story.”

Since launching its popular vanilla paste in 2010, LittlePod has developed a range of responsibly-sourced natural ingredients – including its extracts of vanilla, chocolate and coffee, vanilla pods and more – that are used in professional kitchens all over the world.

Like to find out more about LittlePod, the company’s products and Janet’s book? Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call the team on 01395 232022.

Darégal Gourmet UK Unveils Food Trends Report For 2025 and Beyond with Key Insights for Chefs and Food Manufacturers An insightful trends report has been unveiled by the team at Darégal Gourmet UK following extensive research with chefs and consumers. The report highlights some of the key food trends which will be driving menu planning, product development and consumer food choices in 2025 and beyond.

Following in-depth analysis using The Food People’s Trends Hub, the team at Darégal Gourmet UK worked with the Craft Guild of Chefs to run a roundtable discussion at Westminster Kingsway College. This debate provided lots of food for thought on the trends coming through and some of the key takeaways from this session have been included in the report to inspire other chefs. To ensure the report was relevant for all working in food manufacturing and hospitality, Darégal Gourmet also completed a nationally representative independent study with 1,000 UK consumers.

Some of the trends explored in the report include stimulating the senses, remembering retro, humble ingredients, going global with local twists, using whole ingredients, the theatre of food and real food rules. The consumer survey revealed some important data that food manufacturers, chefs and retailers will need to consider in 2025.

A few takeaways include: • 50% of consumers have made changes to food purchasing choices because of the economic challenges.

• 40% of consumers are looking for cuisines from other countries when they eat out.

• When eating British dishes, 52% of consumers prefer the traditional British classics.

• For male consumers, food aroma (38%) has a bigger impact than presentation (29%) on how they feel.

• 30% of females want to reduce their consumption of ultra-processed food.

To help chefs and food manufacturers learn how they can use the insight from this report in their own businesses, culinary tips have been provided throughout by Darégal Gourmet UK development chef, Mark Owen. He said: “I loved having the opportunity to hear the views of some of the rising stars in the industry which included former National Chef of the Year winners and finalists, members of the Craft Guild of Chefs Culinary team and other talented chefs working in a variety of sectors. I believe it is vital that we are aware of the food and drink trends for the years ahead so the consumer insight was equally important for ensuring all the information we are providing the industry will help drive sales.”

The consumer survey also revealed the most commonly used herbs with garlic, ginger, basil and coriander proving popular in adding flavour and aroma to dishes.

Darégal Gourmet’s frozen herbs are a tasty and convenient culinary addition to freezers as they are washed, chopped and ready to use with zero waste. Chefs can discover innovative and creative ways for using these products in their dishes throughout this report.

To request a copy of the report you can email Kirsty Bell, commercial project manager at Darégal Gourmet UK via Kirsty.Bell@daregalgourmet.co.uk

Chefs' Buyers Guide

Rossi International

Rossi International is a Family-owned and Family-run food import business, with a vast range of Mediterranean and Italian products, many unique to the United Kingdom.

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don't currently stock, we are sure that we can source it for you.

We provide a Family touch and aim to provide an excellent service to all our customers, no matter how big or small their businesses' are.

We also supply large wholesalers, and years of work and research has enabled us to have contacts who give us great produce at the best competitive prices.

With more than 20 years' experience, our small team are from Italy, Spain and of course, the United Kingdom.

We take great pride in our vans delivering to your business in our dual temperature sprinters, ensuring your frozen, chilled or ambient products are delivered safely to you after leaving the warehouse.

We have goods arriving to us multiple times a week, from pallets to containers, so even if it is something we

For further information visit 01258 857210 or www.rossiinternational.co.uk

Introducing OiLChef, The Award Winning Money Saving System For Your Kitchen Deep-Fryers OiLChef saves you money every week with: • Cooking Oil 25% to 45% • Cooking Time 15 seconds to 60 seconds (Onions Rings/Cheese Frys minus 15 seconds Chicken Sandwich minus 30 seconds Chicken Tenders (thawed) minus 60 seconds) • Labour with fryer cleanouts • Labour and money with filtration and filter powder Clients have determined that by adding the OiLChef device to the deep fryers, the operational savings in excess of 2000 gbp per year. Each OiLChef device is guaranteed for 3 years and only needs replacing every 3 years.

Each device is virtually unbreakable, simple to use and takes less that 3 seconds to install.

The OiLChef device reduces cooking times and increases firm texture hold times for your foods.

Contact OiLChef today and ask how you can evaluate OiLChef in one of your fryers today risk free.

Compare our OiLChef device with any solution you currently use and you will be impressed with the superior results that OiLChef delivers. Now available through T- Quality. www.oilchef.co.uk or see the advert on page 9.

Greene King Evolves Nest Pubs Concept with Pieminister Collaboration Greene King Pub Partners, the leased, tenanted and franchise business unit of Greene King, has evolved its Nest Pubs franchise concept through a collaboration with Pieminister.

The collaboration will see Nest Pubs serve Pieminister’s recently launched “Handy Pies” – handheld, deep filled pies. These will be kept warm in branded pie warmers, which will be housed on the back bars of all Nest Pubs. Greene King, which currently operates seven sites under the Nest format, said all Nest Pubs will continue to serve pizza and remain as wet-led pub businesses, but the addition of Pieminister’s offering will equip franchisees with more food options to serve customers – including a plant-based option.

Nest Pubs is the second franchise concept from Greene King Pub Partners,

following the success of Hive Pubs, the first franchise concept Greene King launched in 2021.

Penny Baldwin, franchise director for Greene King Pub Partners, said: “This is an exciting step in the evolution of our growing Nest Pubs franchise concept.

Pieminister’s ‘Handy Pies’ provide our franchisees with another food option to serve customers, without the need for a kitchen or kitchen staff. This complements the pizza offer already in place in Nest Pubs, which is effective and simple for our Nest Pubs franchisees to deliver.”

For further information, or to take advantage of a special offer from Pieminister, please see the advert below.

Handpicked by the renowned Rossi family, we import a vast range of delicious Mediterranean foods and beverages, many unique to the United Kingdom.

01258 857210 | www.rossiinternational.co.uk

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Food Safety

Issue 237

How Can Hospitality Businesses Begin to Prepare for Owen’s Law?

By Kirstie Jones, Head of Client Services and Environmental Health Expert, Navitas Safety https://www.navitassafety.com/

You would be forgiven for thinking that Owen’s Law has gone under the radar, as whilst the FSA agrees to support the campaign, there’s been little discussion about the potential new allergen regulations since late last year.

The push for Owen’s Law began following the tragic death of Owen Carey in 2017.

Owen, who had been out celebrating his 18th birthday, suffered a fatal allergic reaction after consuming a meal that had been incorrectly described. Despite informing the server of his multiple allergies, including a severe dairy allergy, Owen was not made aware that the chicken burger he ordered had been marinated in buttermilk.

In December, the FSA publicly backed Owen’s family’s petition to make the listing of allergens on menus a legal requirement - but the decision still sits with ministers whether or not to implement these measures.

THE CALL FOR TIGHTENED REGULATIONS WILL ONLY GET STRONGER Fast forward eight months and the spark for change has been renewed, following the inquest of a 13-year-old who died within hours of taking a sip of a Costa Coffee hot chocolate.

The BBC also recently covered a story in which a 17-year-old with a severe peanut allergy spoke out. Max, from Surrey, says the introduction of Owen’s Law will make customers feel safer, and will help with any lack of awareness among restaurant staff in regards to the seriousness of allergies.

With allergies on the rise (in the UK, around 2.4 million people are living with a diagnosed food allergy), it’s likely that ministers will become more and more pressured to take action, which means that while the

introduction of Owen’s Law isn’t guaranteed, it is still highly likely that some changes will be made, especially considering that it builds on the existing Natasha’s Law. Not many hospitality businesses currently have allergens written on menus. They rely more on separately prepopulated allergen checkers. But as some changes may be afoot, there is no time like the present to get ready for any changes that may come with Owen’s Law. Here’s how to prepare:

REVIEW ALLERGEN MANAGEMENT PRACTICES Now is a good time for businesses to review how allergens are currently identified, documented, and communicated to both staff and customers. A comprehensive and regularly updated allergen checker (matrix) should be in place; this keeps all menu information together in a single location so staff always know where to find answers to any questions they might receive.

Clear procedures should also be in place for handling and preparing food to avoid cross-contamination. Kitchens should be organised to ensure allergen-free dishes can be prepared upon request. Having a designated equipment ‘kit’ is best practice for this, as it should be separated and designated for use as you would do to ensure separation of raw food.

REFRESH STAFF TRAINING Make sure any relevant members of staff have completed their Level 2 Food Safety Training, which includes allergen awareness. While there is no specific law on when and how often training should be refreshed, it is recommended that this is done every three years to ensure employees are well-versed with the most up-to-date guidance.

In the case of the 13-year-old girl who died after a sip of hot chocolate from Costa, it was brought to light that Costa Coffee allows staff to do online training, with one employee failing the quiz multiple times before passing. Whilst the law requires you to fulfil the requirements of providing training to staff, it’s the adequacy of the training that is important and you must have a means of checking competencies on an ongo-

Combatting Refrigeration Hot Spots

ing basis.

KEEP MENUS UPDATED Start adapting your menus to include clear written allergen information for each dish (such as recipe specs). Keeping this up-to-date at all times may be challenging, especially if there are frequent ingredient changes, or new dishes added, but this is where staff need to maintain an open line of communication (especially between kitchen and front-ofhouse teams), and where managers need to implement robust version control to make sure the menu that’s in front of customers is the newest version a business has on file.

BALANCE WRITTEN AND VERBAL COMMUNICATION While Owen’s Law will give customers more control, signage must currently be used to remind customers to inform staff of any allergies. We should not overlook the role of verbal communication in ensuring customer safety, especially when written communication can be misinterpreted or insufficient (i.e. where a customer’s dietary needs are highly specific). Providing verbal confirmation as a double-checking process can give customers more reassurance that they’re being well looked after, and will allow customers and chefs to have more detailed discussions about cooking methods and alternative means of providing allergy-free dishes.

ENGAGE WITH THE CONSULTATION PROCESS It’s likely we’ll hear more about Owen’s Law over the coming months.

Alongside the above, it’s important to stay informed with the progress, and where possible, engage with the consultation process.

By being proactive, rather than reactive, businesses can stay ahead of the curve, giving them time to integrate and tweak new practices without the stress of last-minute compliance (which may be the case for their competitors).

Compliance at Your Fingertips with PREPsafe owners from brands like SUBWAY, DOMINO’S, ARBY’s, CARL’s JNR, PIZZA HUT, DOME COFFEE, THE COFFEE CLUB and many more facilities like Hospitals, Airports, Hotels, mining sites, and Child Care centers.

PREPsafe has proven that our systems and their simplicity are world-class and look forward to being your choice in food safety date coding.

By Jason Webb, managing director, Electronic Temperature Instruments

OTHER FEATURES OF PREPPY APP When it comes to commercial refrigeration, ‘hot spots’ refer to areas within refrigeration units where temperatures rise above the desired level. This has the danger of compromising food safety, increasing both energy consumption and cost, and placing strain on refrigeration systems. With many businesses facing tightening costs, waste and inflated energy bills are something many strive to avoid.

There are several causes to be aware of to help combat hot spots in your refrigerator units. Arguably the most important of those is ensuring good airflow throughout the entire unit.

Refrigeration units rely on fans to circulate the cold air evenly. Blocking or obstructing these air vents prevents the cold air from circulating effectively, leading to uneven temperature distribution where hot spots thrive. Overloading shelves or improper arrangement of items inside the unit is often the biggest culprit. When the airflow is blocked, the cold air simply cannot reach all areas, particularly items placed close to walls or stacked too densely.

Regular monitoring and investing in good, reliable

equipment is key to avoiding the impact of hot spots.

Manual temperature checks with infrared or digital thermometers help ensure that the unit is maintaining the correct temperature across all zones. Make sure to check the temperature at various points inside the unit, not just near the door or thermostat to gain the best readings.

Automated data logging systems can also record temperature data over a period of time. These systems help detect recurring hot spots and provide insights into the units refrigeration performance.

In the UK and EU, food safety regulations require strict monitoring of refrigeration temperatures.

Guidelines such as the Hazard Analysis and Critical Control Point (HACCP) emphasise the importance of maintaining proper temperature control to avoid food safety hazards. Regular monitoring of hot spots is essential for compliance. Don’t be caught out.

For further information please visit www.etiltd.com See the advert on page 32 for more details.

PREPsafe Food Labels (est 2004) manufacturers and distributes innovative food label equipment and consumables for the restaurant and food industry.

The PREPPY App and the PREPsafe Bluetooth printer system is a fully programmable user-friendly App interface that calculates use-by dates for prepared food items, then prints food-grade HACCP approved removable or Dissolvable labels to affix to the storage containers. Staff training is minimal as the operator only needs to input a few keystrokes into “Preppy App” to produce neat, clear and accurate labels in seconds and best of all its FREE to use.

PREPsafe Printed Labels contain all the vital information about the prepared product. This includes the Employee name, Product, Date and Time prepared along with the Use-By Date and Time.

“Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting.

Administration of your PREPPY® App database is done through our Cloud-based website. Adding and editing items, categories, and store logins is a breeze and your updates will be pushed to all restaurants in the field in seconds. This is truly a system that can be customised to suit any restaurant.

In 2022 there are over 7500 systems operating in restaurants worldwide, including the USA, Australia, New Zealand, Singapore, Dubai, and many other countries along with local distributors on the ground ready to assist. Our customers include restaurant

PREPsafe’s Preppy App allows for customizable label printing. In the ‘Custom Labels’ section, you can upload and print your brand’s personalized labels, including: • Nutrition • Consumption • Customer pickup • Price and barcode labels • Received • Allergy info • And many more...

New customers can also benefit from a free oneon-one screen share tutorial to maximize the app’s functionality. www.prepsafe.com uksales@prepsafe.com +44 (0)20 3960 8787 Mobile: 07951749664

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Issue 237

Food Safety

Natasha’s Law: Reflecting on the Past Three Years

By Simon Brennan, Senior end user client manager for specialist print solutions, Brother UK Three years ago, we saw the introduction of a new law that required any food industry company that sells Pre-packaged for Direct Sale (PPDS) foods to re-think how they’re labelled. The law, formally known as Food Information (Amendment) (England) Regulations 2019, means that all PPDS foods must be clearly labelled with information on potential allergens present.

THE STATE OF COMPLIANCE IN THE UK The initial response to the new law was positive, with Brother UK research finding that 100% of food industry businesses surveyed agreed it would make customers with food allergies feel safer.

But while motivation to comply was there, businesses were faced to do so quickly. Solutions have ranged from handwritten labels to printing the information on paper, cutting it to size, and sticking it to the packaging. So, what has this meant for compliance rates?

A study carried out by Erudus, a market leading source for accurate allergy, nutritional and technical product data, found that more than half (54%) of PPDS food labels still failed to accurately declare the presence of allergen ingredients. One of the most common reasons for non-compliance was illegibility due to poor handwriting, patchy printing or overlapping text.

ADAPTING TO NEW REQUIREMENTS It’s clear that businesses need to work diligently to consistently meet these regulations while maintaining efficiency. Implementing the right technology can be an excellent way to do this, without adding extra pressure or strain on your team. The most appropriate solution will depend on the scale of the business, and how many

locations it has.

For single-location businesses, a stand-alone label printing solution might prove a costand time-efficient way to ensure good legibility of information. However, for those with multiple sites, or more complex requirements on a single site, integrating food labelling with a menu management system can streamline the process of making changes to information by allowing it to be done from a single, central database.

Marka is one such system that has helped customers, including the leading international multi-channel Japanese food business Snowfox Group, find a better way to label accurately and in accordance with Natasha’s Law. It achieved this by analysing the group’s unique needs and implementing the right software and hardware to allow Snowfox to focus on the growth of its business without worrying about the technology.

FURTHER CHANGES AHEAD As food labelling regulations are constantly evolving to ensure the safety and accuracy of food products, businesses should adopt reliable and user-friendly technology to ensure compliance, protect customer safety, and safeguard their own operations.

Evolving food labelling regulations have played a crucial role in improving food safety standards over the years, and have undoubtedly saved lives. While it’s alarming that so many British businesses are still falling short of the current standards, the good news is that the challenges they face are easily fixed, with a wide range of robust and good-value labelling systems now on the market purpose built to make efficient compliance easy.

For in-depth, expert guidance on achieving and maintaining compliance as efficiently as possible, visit www.brother.co.uk/food-labelling

Logicall: Elevating Food Safety with Smart Monitoring Solutions

In the bustling world of cafes, bars, and restaurants, Logicall’s temperature monitoring solutions aren’t just a luxury—they’re a necessity. Here’s why your establishment needs our innovative technology: Food Safety Compliance: Regulatory bodies demand stringent adherence to food safety standards. Logicall’s LoRaWAN temperature probes ensure continuous monitoring of fridges, freezers, and cold rooms, providing real-time insights into temperature conditions. This proactive approach not only prevents food spoilage but also safeguards your business against compliance issues.

Instant Alerts for Swift Action: Temperature breaches can be disastrous for perishable goods. Logicall’s instant alert system via text, email, or audible alarms ensures swift action in the event of fluctuations. This rapid response not only saves stock but also maintains the quality and safety of your food products.

Easy Deployment and Scalability: Forget the hassle of Wi-Fi dependencies. Our temperature probes utilise long-range communication technology, ensuring seamless connectivity across your entire establishment without the need for complex Wi-Fi infrastructure. This not only simplifies deployment but also makes scaling your monitoring capabilities a breeze.

Preventative Maintenance with Smart Sockets: Logicall’s smart sockets go beyond temperature monitor-

ing. They provide real-time data on energy usage and cold storage unit health, allowing you to proactively address potential issues. By optimising energy consumption and preventing equipment failures, you not only save money but also ensure uninterrupted service to your customers.

Logical Checks Food Probing App: Simplify your kitchen operations and go paperless with our Logical Checks app. Designed to digitise all your HACCP temperature checks, this user-friendly app streamlines your kitchen’s daily routines. Ensure compliance with ease, leaving behind the burden of manual checks and embracing the efficiency of digital monitoring.

Real-Time Display Screens: Take control with Logicall’s real-time display screens deployed throughout your kitchen. Monitor the status of your fridges and freezers in real-time, ensuring that your entire kitchen team is on the same page. This visual solution enhances communication and allows for swift corrective action, minimising the risk of temperature-related issues.

In summary, Logicall’s temperature monitoring solutions are vital for cafes, bars, and restaurants aiming for excellence in food safety, compliance, and operational efficiency. Invest in our technology today and secure the longevity of your perishable inventory while ensuring the highest standards in food quality and safety.

See the advert below for further details.

Hospitality Technology ‘Tis The Season Of Data Collaboration For Hospitality Brands 36

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Issue 237

by Hugh Stevens, UK MD, LiveRamp (www.liveramp.com) As the 2024 festive shopping season approaches, optimism is high. Forecasts indicate that consumers will spend more in the run-up to Christmas compared to last year.

These audience insights are available from a range of sources, including first-party data from loyalty programmes, in-store and online orders, app usage and from advertising campaigns. Connecting these datasets requires a holistic data strategy covering the whole business, as well as implementing advanced technologies including data clean rooms which can break down data silos and create a unified view of guests.

For hospitality brands, this period presents a significant revenue opportunity. Consumers enjoying Christmas activities and shopping for gifts will often be combined with socialising around food and drink, resulting in a timely boost for restaurants and bars. However, consumers’ discretionary spending is still constrained, and competition remains fierce.

If data remains siloed, its operational value for making cohesive and impactful campaigns, and therefore business growth, lies dormant.

However, by integrating these data sources, hospitality marketers can paint a richer picture of customer behaviours and preferences, enabling more effective marketing strategies. Moreover, clean rooms also enable other data sources from third-parties that can strengthen customer personas and provide a more comprehensive overview of their path to purchase in a way that respects privacy.

Hospitality marketers face a plethora of unique and dynamic challenges, which require them to stay agile if they are to keep their audiences engaged and drive return on investment. Whether that’s responding to changing consumer preferences for food items (e.g. gluten-free and alternative milk options), or adapting to increased intermediation of their customer relationships through third-party delivery businesses. This is set against the backdrop of rising costs and shrinking margins for hospitality brands thanks to fluctuating food prices, operational overheads and labour shortages.

COLLABORATE FOR SUCCESS

The question then arises: how can hospitality venues distinguish themselves in a crowded market at this crucial time of year?

THE POWER OF PERSONALISATION The key to thriving in this environment is to deliver omnichannel marketing experiences that are personalised and meaningful. This requires a comprehensive understanding of individual preferences, which is essential for capturing customers' attention, loyalty and differentiating one’s brand.

No matter how much data you have internally, it’s impossible to have an end-to-end picture of the consumer by yourself. Data collaboration is essential to achieving the depth of insight needed for truly personalised marketing at scale. By partnering with complementary businesses, such as delivery services and review platforms, hospitality marketers can enhance their understanding of customer behaviour and optimise their strategies accordingly. This also extends to non-adjacent but complementary partners, such as commerce media networks. For example, the insights available to financial services providers on customer purchasing can be leveraged by restaurants targeting those high-value audiences.

Hospitality marketers can then scale these insights across the full range of media environments, with cross-screen measurement capabilities for TV, social and digital platforms. This enables brands to track campaign performance by region, chain and audience, and unlock expanded opportunities to drive value and keep guests coming back again and again. An

Extra Security with CardsSafe CardsSafe is a cost-effective technology designed to securely retain customer credit, debit and ID cards

example here would be understanding from in-app usage what customers prefer to order at lunchtime vs late-night snackers or in different areas. Combined with first-party data, this can be used to deliver omnichannel campaigns that include broader formats such as Digital Out-of-Home (DOOH)/Out-of-Home (OOH) and those at the household and personal level through Connected TV (CTV) and mobile, at specific times and/or certain postcodes where preferences are seen at in-store purchases. Delivering personalised and seasonal-themed moments across digital and dining experiences, these can boost loyalty, showcase menu innovation and drive growth.

TRUST THROUGH TRANSPARENCY Reflecting on consumer concerns around the use of personal data, it is important that hospitality businesses are transparent with customers about how their data will be collected, used and stored. Customers likewise need to understand how they will benefit from the utilisation of their data.

Those that can best articulate this value exchange - i.e. the provision of exclusive offers, loyalty rewards or personalised experiences in exchange for a consumer’s phone number or email - will have greater success in gaining trust and consent. They will also enjoy deeper customer relationships.

At a time when consumers expect highly relevant and personalised interactions across touchpoints by default, hospitality brands need to take a holistic, people-first and shopper-centric approach. By leveraging 360-degree data insights, hospitality marketers can learn to predict, manage and adapt to these changes efficiently to improve the bottom line. If used correctly, first- and second-party data has the potential to ignite momentum for hospitality brands and increase revenue for the coming festive season and beyond.

while customers run tabs. With CardsSafe, caterers, pubs, bars and restaurants can securely retain bank cards, deterring dine and dash and allowing staff to upsell while keeping tabs. As a result of improving security, managers can maximise profit, increase spending, and reduce losses.

CardsSafe is practical and easy to use, requiring minimal training and installation. The wireless CardsSafe units, which hold up to ten cards, can be conveniently placed behind the bar and work alongside existing POS. The units provide extra security for venues offering alfresco dining, setting the company apart from the competition. Debbie, Director of The Deers Hut in Hampshire, explains, “The CardsSafe system is great for servicing customers who enjoy our outside areas”. One of The Deers Hut’s most significant challenges when keeping tabs was always their sizeable and hugely popular outdoor facilities. Staying on top of where their customers were seated was soon resolved, and additional CardsSafe units were installed to eliminate dine and dash and dispel potential disputes over tabs or table numbers.

CardsSafe Ltd.’s technology has been a trusted part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system provides extra security for the venue and customer.

The bar tab-keeping units signify to the customer that the venue cares about their card security, a testament to the long-standing success of CardsSafe technology.

For more information, visit www.cardssafe.com or call 0845 500 1040.

Vista Technology Support: Your Trusted Partner 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.

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

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

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.

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

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

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.

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Issue 237

Kitchen Equipment and Fit Out

SteelPlus: MKN Sets New Standards With Over 40% Co2e Reduced Stainless Steel All this enables users to actively optimize their carbon footprint and meet the increasing demands for sustainable practices and technologies in commercial kitchens.

MKN, a leading global provider of professional and innovative cooking technology in over 100 markets worlwide, is setting new sustainability standards. The independent international premium manufacturer MKN with more than 600 employees worlwide, presents its latest achievement: MKN SteelPlus.

With the MKN SteelPlus* option, the hidden champion is setting a new standard in professional cooking technology, also in terms of environmental friendliness and sustainability. Our products not only help to reduce CO2 emissions, but also optimize energy and water consumption in professional kitchens through innovation and quality - an important step towards a sustainable professional kitchen.

Made from Aperam infinite™ near-zero carbon stainless steel, the SteelPlus option is available for MKN’s combi-steamer and FlexiChef products.

Compared to stainless steel conventionally produced in Europe, MKN SteelPlus* is characterized by a reduction of over 40%* in CO2 emissions. The comparison with stainless steel worldwide is even more impressive, with a saving of 80%**. Another important aspect is that MKN SteelPlus* is made using 98% scrap content, which further underlines the sustainability.

Another important aspect is that MKN SteelPlus* is made using 98% scrap content, which further underlines the sustainability.

MIWE Smartfresh Lands in the UK

More information: https://www.mkn.com/en/sustainability/mkn-steelplus Email: steelplus@mkn.de * available for MKN’s combi-steamer and FlexiChef products. Scope 1,2,3 - Option for MKN FlexiCombi® and FlexiChef® - ** CO2e emission in the production of SteelPlus 1,06to / To , Source : Manufacturer ***Source : ISSF report based on 30% scrap - ****Source : 304 grade Stainless Steel Carbon Footprint Comparison, EU, Indonesia and China 2022-07-07 R Gyllenram and W Wei, Kobolde & Partners AB 1

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.”

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.

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 instore 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’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 well-suited to bakers with a wide variety of single par-baked goods, affording them

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.

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.

ACO Grease Traps, Separators and Recovery Units Find the right grease unit for your kitchen using our selector In today's catering market there is an increasing focus on managing Fats Oils and Grease (FOG) in commercial kitchens.

- Your kitchen equipment set up - Days of operating - Number of meals served ACO have a range grease units to cater for all kitchen sizes. From small under-sink grease traps for low volume kitchens to large EN1825 separators that can handle industrial kitchen FOG requirements.

At ACO we recognise each kitchen is unique and so we have developed our grease selector to help commercial kitchen owners identify the right solution for their needs. Answer a few simple questions and receive a recommended solution.

For more information about our Grease range and to download our grease guides visit: www.aco.co.uk/grease-management

Our recommendation will be based on things like:

www.aco.co.uk/buy-grease-solutions

- Location of the unit

See the advert on the back cover for details.

Find a recommended grease unit for your kitchen using our selector now:

Electrolux Professional Launches Energy Saving Undercounter Glasswasher Range Electrolux Professional has expanded its energy and water saving warewashing portfolio with the launch of its NeoBlue Touch undercounter glasswasher range.

tion by simply requiring users to select a 90-, 120-, 180-, or 240-second cycle time.

The range, which is aimed at businesses including cafes, bakeries, and pubs, offers a reliable glasswashing solution tailored around smart savings and ease of use with the simple touch of a button.

NeoBlue Touch is accessible for all users and can be operated through a single button. A change in colour of the button communicates the appliance’s status in seconds, so that operators know exactly what it is always doing.

Electrolux Professional’s OnE Connected app can also be downloaded to remotely monitor, adjust, and customise the models via Bluetooth connection.

The range is available in two lines which are equipped with MyEco Cycle, a smart feature developed to produce significant energy and water savings. Each cycle uses just 260W of energy and 2.1L of water, providing operators with the chance to reduce energy consumption by up to 40%, compared to the manufacturer’s previous undercounter range with 3L of water used.

Engineered to deliver best-in-class performance along with a seamless user experience, the models are equipped with 360° spray coverage and an integrated washing arm to ensure that each item is thoroughly cleaned during every cycle.

The L model has been designed to improve workflow with an enhanced loading and washing capacity of up to 1,170 items per hour. A market-best loading height of 400mm also allows for superior flexibility when loading a variety of glassware, such as crystal, glasses, and ceramic mugs.

Alongside the L model, the smaller S model has been built to maximise results in minimal space, with a loading height of 290mm and rack dimension of 400mm by 400mm. The appliance ensures ease of opera-

The NeoBlue Touch range has also been awarded the prestigious 4-star rating from Ergocert, meaning both lines have been tested to minimise tension and strain on users, all while providing a simple operation through an accessible interface.

Electrolux Professional has set out plans to maximise the range’s lifecycle by offering a dedicated diagnostic support and troubleshooting procedure, along with guaranteeing the availability of spare parts for at least 10 years.

Steve Bowler, Design and Product Manager at Electrolux Professional, said: “The introduction of our new NeoBlue Touch range leaves businesses of all sizes with the chance to capitalise on the potential of sustainable glasswashing solutions. Perfect for any front-of-house operation, the plug-and-play range is on hand to deliver outstanding washing results along with smart savings at the touch of a button.”

For more information, visit https://www.electroluxprofessionalgroup.com

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CLH DIGITAL

Issue 237

Kitchen Equipment and Fit Out

Focus On Blue Seal's New Induction Technology DrainMinor C from Pump Technology Ltd - The Best

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) Blue Seal Ltd are very mindful of the future equipment requirements for efficiency and carbon footprint and sustainability, with this ever-changing food industry and the cost of gas and electric usage.

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

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

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas. However, they are slowly breaking this habitual comfort and being convinced to make the change, once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan & superb controllability, speaks for itself.

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

The feature benefits of induction far outweigh the

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

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour

initial out lay, which is currently still relatively high for commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases. Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

When you compare the efficiency of using induction over gas, the induction is at approx. 90% efficient compared to approx. 45% efficiency for gas. This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy into the ambient air around the pan.

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

Pump System For Combi Oven Wastewater Drainage!

When searching for a reliable Combi Oven wastewater, pump installers and owners need look no further than the DrainMinor C from Pump Technology Ltd / Jung Pumpen GmbH. For 26 years Pump Technology Ltd. has been the Uk’s leading wastewater pumping system provider for commercial kitchen drainage requirements.

In response to requests from kitchen designers and users, the company has developed the New DrainMinor C, a compact and reliable automatic pumping system specifically for Combi Oven cleaning cycles.

RELIABLE FLOAT SYSTEM: The key feature to its reliability is the float mechanism!

Other small submersible pumps with slider floats inside a tube tend to become jammed with food debris. The DrainMinor C uses a submersible pump with a large triangular float mounted on a rigid external float arm. This ensures an accurate and reliable automatic pump start and stop during the Combi oven cleaning cycle every time.

COMPACT AND EASY TO CLEAN:

pump to facilitate cleaning and the removal of any debris.

A 70mm “center line” low level inlet can be cut into the end or side of the tank to suit any oven drainage layout. Internal pipework and a 1 1/4” BSP non-return valve are all included.

DESIGNED FOR HOT WATER PUMPING: The well-proven, German made, Jung pump is fitted with a Silicon Carbide mechanical shaft seal, oil chamber and shaft seal ring. This provides super protection and long life when pumping hot water and diluted chemicals, particularly when compared with standard pumps which only use a diaphragm shaft seal.

The New DrainMinor C pumping system from Pump Technology Ltd is the perfect solution for kitchen designers and operators to ensure reliability and ease of use during light, medium or heavy Combi Oven cleaning cycles.

The compact, grey, rigid, recyclable, Polyethylene collecting tank. (Dimensions: - H 322mm x W 300mm x D 290mm), will fit conveniently under a counter with ample access room. The easily removable lid covers the entire top of the tank and fits onto a captive seal. This allows a clear view into the tank and all around the suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

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

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

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

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

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

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

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how

to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

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

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

Temporary Kitchen & Equipment Hire Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

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

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

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

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

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

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

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

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

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

• 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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CLH DIGITAL

Issue 237

Outdoor Spaces

The Importance of Outdoor Spaces for Year-Round Hospitality Success While alfresco experiences have always been a popular choice during the summer months, the COVID-19 pandemic saw the resurgence of outdoor dining and socialising all year round. the restrictions and health concerns of 2020/21 forced operators to rethink the importance of outdoor spaces, creating a renaissance in their use. Now, thanks to innovative designs, products, and relaxed council regulations, outdoor spaces are no longer confined to warm weather—hospitality operators can create year-round alfresco environments that boost sales and profitability.

A YEAR-ROUND OPPORTUNITY What began as a necessity during the pandemic has become a key growth opportunity for hospitality operators. Alfresco dining and socialising have grown significantly over the past few years, with consumers increasingly seeking outdoor experiences, regardless of the season. As more people embrace dining, drinking, and socialising in outdoor environments, operators have recognised that the potential for increased revenue doesn’t need to be restricted to sunny days.

The key to unlocking year-round success lies in adapting outdoor spaces to cater to customers during the cooler months. This shift not only keeps operators competitive but also caters to changing consumer preferences for unique and flexible dining environments.

INNOVATIVE DESIGNS AND SOLUTIONS Advancements in outdoor furniture, heating systems, and shelter solutions have made it easier than ever for operators to create inviting and comfortable outdoor areas all year round. Weatherproof furniture, retractable awnings, and pergolas offer protection from the elements, while outdoor heaters, fire pits, and infrared panels ensure warmth, making outdoor dining just as appealing in autumn and winter as in the summer.

Lighting also plays a vital role in transforming outdoor areas into cosy, atmospheric spaces during darker months. String lights, lanterns, and ambient fixtures can make outdoor seating areas feel welcoming and luxurious, helping to extend operating hours and maximise customer enjoyment.

Moreover, innovations in modular and flexible designs mean that outdoor areas can be quickly adjusted depending on weather conditions or customer demand. This adaptability allows operators to optimise their space and provide the best possible experience for guests.

REGULATORY FLEXIBILITY AND REDUCED RED TAPE One of the major challenges for expanding outdoor spaces in the past was dealing with regulatory hurdles. However, many councils have relaxed restrictions since the pandemic, offering hospitality operators more flexibility in setting up impromptu outdoor seating areas. This has made it easier to take advantage of unused spaces like pavements, courtyards, or car parks.

In many cities and towns across the UK, temporary outdoor seating permits, simplified planning applications, and the extension of pavement licences have become more common. These relaxed regulations allow operators to capitalise on available outdoor areas with less bureaucracy, making it easier to adapt to changing customer demands and increase overall capacity.

THE BENEFITS OF OUTDOOR SPACES IN AUTUMN AND WINTER Outdoor spaces provide numerous benefits to hospitality operators, especially during the colder months when competition for customer attention is fierce.

Increased Capacity: With social distancing still a consideration for many guests, outdoor spaces provide operators with the chance to increase seating capacity without compromising safety or comfort.

Unique Dining Experiences: Autumn and winter offer opportunities to create themed events, such as festive markets, mulled wine tastings, or cosy, fire-lit dinners. By offering unique experiences in a comfortable outdoor setting, operators can attract customers who may not have consid-

ered dining out in the colder months.

Customer Preferences: Many customers still prefer outdoor seating, even in cooler weather, due to lingering concerns over indoor spaces. Providing warm, well-lit, and inviting outdoor spaces helps cater to these preferences, ensuring that venues are accessible to a wider range of guests.

Extended Operating Hours: By equipping outdoor areas with appropriate lighting and heating, operators can extend their business hours into the evening, capitalising on customer footfall throughout the day and into the night.

Brand Differentiation: Establishments that invest in year-round outdoor spaces distinguish themselves from competitors. Stylish, adaptable alfresco areas become a unique selling point, drawing customers seeking an experience that goes beyond the ordinary.

MAXIMISING PROFITABILITY THROUGH ALFRESCO INNOVATION Year-round outdoor spaces offer significant opportunities for increasing profitability. With thoughtful planning and investment in quality outdoor solutions, operators can boost their venue’s appeal and turn previously underused areas into profit-generating spaces. This shift also reduces reliance on seasonal peaks, allowing venues to operate at a higher capacity and capture customer interest all year long.

In conclusion, the importance of outdoor spaces for hospitality operators has never been more evident. The post-pandemic resurgence of alfresco dining and socialising has unlocked new revenue streams, and with the right investments in design, products, and technology, operators can make outdoor spaces work for them 365 days a year. By creating warm, comfortable, and welcoming outdoor environments that operate seamlessly through autumn and winter, venues can ensure long-term growth, profitability, and customer satisfaction.

Domestic & Trade Handmade Garden Furniture From MG Timber

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of 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 sup-

pliers 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.

Outdoor Spaces

Issue 237

CLH DIGITAL

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Looking For An All Weather Outdoor Space For Your Venue? We’ve Got You Covered west elevation, Broadviews Habitat vertical sliding glass wind breakers can be slid up or down depending on the weather, with a special counterbalance design anchored into the ground for stability. The Club are delighted with the finished result.

Established in 1906 and set in 18 acres overlooking the river Thames, the exclusive Phyllis Court Members Club at Henley approached Broadview Shading Solutions for their expertise in providing outdoor covered spaces with the quality and design to match the grandeur of their Georgian style club house and surroundings. Used for weddings and events, the club wanted to expand capacity and create an area for comfortable outdoor dining.

Broadview have a large range of outdoor living systems, manufactured by the industry leading brand Brustor, and offer commercial solutions to hospitality venues to suit all budgets.

Broadview proposed the Brustor B250XL with frameless sliding glass walls and louvered opening roof. The whole area is now increased by approximately 80sqm and can be open or closed at the touch of a button. The addition of 3kw non-glow Tungsten heaters and integrated LED mood lighting provides the perfect ambience for an all year round solution that can seat 60 people.

With over 55 years of experience - backed with a five year warranty, an‘Excellent’ Trust Pilot rating and an accredited ‘Somfy Expert’ status, 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.

On the outdoor riverside terrace Broadview installed 5 commercial umbrellas with integrated coloured RGB lighting, adding further seating for another 30 guests, whilst along the

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

Café Culture - Pavement Profit Get The Best Of Both Worlds With Indoor/Outdoor Furniture

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

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

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

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

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

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

Many bars and pubs like to provide all year-round outdoor seating for smokers and those who simply want to enjoy a bit of fresh air. However, there’s no doubt that your outdoor seating needs plummet as the days turn colder.

Here at Trent Furniture, we offer a great selection of furniture that looks just as at home as your indoor furniture when placed inside and is built to withstand the weather when used outside.

The fully recyclable polypropylene Nantes Chair is a great example.

Stackable up to 8 high, its contemporary design in grey means it looks great on pavements and inside cafés. If brown is more in keeping with your décor scheme, you can opt for the equally contemporary Bolero Side Chair or Bolero Armchair. Again, made from eco-friendly polypropylene, it features a rattan effect in rich brown that’s perfect for your outdoor

dining space, garden room or even main dining area.

Available in four strong wicker-effect colours, plus wood-effect and all-aluminium, the Monaco Stacking Chair is a great favourite with customers thanks to its comfort, quality and option to use both indoors and out.

Aluminium tables are also a great investment to use outside when the sun shines and indoors when the weather turns. Available in a choice of square, round or poseur, the Alma Table can work hard for you all year round in any location. If you’d like a wooden top, the Capra Table with its water resistant synthetic teak top will do you proud for years both indoors and out.

To find out more about the innovative and hardwearing outdoor/indoor furniture we offer, please give us a call on 0116 286 4911 or fill in our contact form on our website at www.trentfurniture.co.uk

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CLH DIGITAL

Issue 237

Washroom Fit Out

The Importance of Washroom Design and Refurbishment in Hospitality When it comes to creating an exceptional customer experience in the UK hospitality and on-trade sectors, many aspects vie for attention—menu offerings, ambiance, and customer service, to name a few. Yet, one crucial area often overlooked is the design and refurbishment of washrooms. The condition, appearance, and usability of these spaces speak volumes about an establishment's attention to detail and commitment to guest satisfaction.

In hospitality, first impressions are everything, and washrooms are no exception. The design and cleanliness of washrooms directly reflect the overall quality of the establishment. Modern, stylish, and well-maintained washrooms reinforce an image of professionalism and care, leaving guests with the impression that they are valued. Conversely, poorly maintained or outdated facilities can detract from even the best dining or leisure experience, leading patrons to question the standards upheld in other areas, such as food hygiene and service.

The high traffic nature of hospitality washrooms means they are subject to heavy wear and tear. Durable materials are essential in maintaining a facility that looks clean and functions well over time. Using high-quality, easy-to-clean surfaces such as tiles, stainless steel fixtures, and hardwearing cubicles can reduce long-term maintenance costs and ensure the washroom remains presentable.

Durability is also tied to sustainability, an increasingly important factor for eco-conscious customers. Investing in water-efficient fixtures and lighting systems not only reduces an establishment's environmental footprint but also signals a commitment to responsible business practices. More and more, customers are drawn to businesses that embrace sustainability.

Ergonomic design is key in ensuring a positive washroom experience for all guests. This involves choosing layouts and fixtures that allow for intuitive use, such as appropriately placed hand dryers, soap dispensers, and mirrors. Adequate ventilation, clear floor plans, and thoughtful placement of amenities like baby changing stations can significantly improve user comfort and ease.

The design and refurbishment of washrooms should not be seen as an afterthought. These spaces are an extension of an establishment's brand and values, playing a critical role in the overall customer experience. A well-designed washroom that considers appearance, access, durability, and ergonomics not only enhances customer satisfaction but also protects and elevates the reputation of the business. As the hospitality and licensed trade sectors continue to evolve, investing in these often-overlooked areas is essential for staying competitive and earning long-term customer loyalty.

Need a Quick and Easy Washroom Upgrade?

RapidFit from Rearo is the perfect solution for commercial washrooms that need a fast turnaround. Our off-the-shelf cubicles and complementary vanity units are designed to fit seamlessly into your project, saving you time and trouble.

CREATE A LASTING IMPRESSION Your washroom is a reflection of your brand. Rearo offers a range of nine high-pressure laminate finishes that are both stylish and functional. These colours are designed to comply with the Equality Act and are future-proofed for at least three years. The colour choices take into consideration the needs of people with disabilities, including visual impairment, by ensuring neighbouring expanses of colour, such as walls and doors, are distinguishable by using contrasting colours.

IDEAL FOR HOSPITALITY. RapidFit washrooms are particularly popular in the hospitality industry. Whether you're running a pub, restaurant, or hotel, our fast and easy solution can help you create a welcoming and accessible space for your customers.

CHOOSE THE RIGHT CORE FOR

YOUR NEEDS Our RapidFit toilet cubicles, vanities, and IPS are available in two core options: MR MFC and Compact Grade.

• MR MFC: Perfect for light to medium-traffic spaces, MR MFC is backed by a 5-year manufacturer guarantee.

• Compact Grade: Ideal for high-traffic areas, solid-grade laminate is completely water-resistant and comes with a 10-year guarantee. It's perfect for humid and wet environments.

Cubicles are supplied as a flat pack, ready for a quick and easy installation and all RapidFit components are available to buy individually to offer a variety of installation possibilities. Matching IPS can be made to order in only 3-4 weeks.

Ask your fitter/joinery/plumbing contractor or architect to get in touch for free sample packs and design and specification assistance. Or, order your RapidFit washroom now.

0141 440 0800 commercial@rearo.co.uk www.rearocommercial.co.uk

New Saniwall Pro Up Style with Stylish Panels Saniflo has introduced an additional model to the Saniwall Pro Up line-up; taking the range to three core products featuring glass, tiles and now wall panels. The stunning Saniwall Pro Up Style offers a choice of two modern panels in grey concrete or Carrera marble patterns which are designed to match all bathroom colours and styles. Simple and lightweight to install, the highly durable panels not only look great, but are very practical and easy to clean. They are manufactured from a polyethylene core and two aluminium layers which creates the perfect blend of flexibility and strength. No preparation is required prior to installation and the panels are 100% waterproof. Panels offer excellent access to the frame and macerator for maintenance and servicing. The bottom panel simply slides out once the WC pan is removed and the top panel pops out once the push button flush is removed.

The Saniwall Pro Up Style is a concealed unit that enables a stylish focal point in a bathroom/shower room where gravity fed plumbing is either not possible, or is too difficult or expensive. The unique frame system of the Saniwall accommodates all types of wall-hung WCs and uses Grohe cistern technology.

The unit features an integral macerator pump with a dual flush system and attractive flush plate and pumps waste up to five metres vertically and 100m horizontally. Four inlets are located on the macerator for the installation of a complete shower room and adjustable feet are supplied as standard to allow variable pan heights.

The unit comes with up to five- year extended warranty.

Tel: 020 8842 0033 Emal: sales@saniflo.co.uk Web: www.saniflo.co.uk

Design and Refit Muswell - Certified Excellence It’s The Small Touches That Make A Big Issue 237

For over four decades, Muswell Manufacturing Co, Ltd has been a pioneering force in the furniture industry. With a rich legacy that goes back to 1974, we have continually redefined the standards of quality, innovation, and style. Today, we are proud to present the NewStorm range - a masterful blend of sophistication and functionality.

The NewStorm range is a testament to our commitment to certified excellence. Each piece within this collection is crafted for maximum strength and durability, ensuring that your investment in our furniture withstands the test of time. Beyond the robust construction, the NewStorm lineup spotlights our dedication to design flair and usability. It’s not just furniture that we create, but spaces where memories are made, and experiences are shared.

At Muswell, we go beyond merely manufacturing exceptional furniture. We make sure our clients receive

the best. That's why each client is partnered with a dedicated account manager, whose job is to streamline the selection and purchasing process, making it as smooth and hassle-free as possible.

Yet, our commitment doesn’t stop at providing high-quality furniture. We believe in flexibility and convenience for our clients. With available options for both hiring and purchasing, we strive to accommodate the varying needs and budgets of establishments across the hospitality sector.

Join us in our journey towards redefining the boundaries of folding furniture. Embrace the NewStorm range and let us assist in bringing your establishment to new heights of elegance and functionality. Reach out to the Muswell team today for an exclusive look at this premium collection.

Tel: 01296 427 727 | Email: sales@muswell.co.uk

CLH DIGITAL

45

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 roomthat’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.

ABDA Design Delivers Stand Out Cocktail Bar Experience for Twelve Ashby “Twelve Ashby is a testament to our ability to create truly exceptional hospitality environments,” said Michael Hall, senior designer at ABDA Design. “Our goal was to design a space that would not only impress but also inspire repeat visits, with the eclectic design features offering guests something different every time. We drew upon our expertise in the sector as well as thorough research of the local area to ensure we created something unique. We believe we ultimately achieved this through a combination of bold design, a strong grasp of how different materials and finishes intersect, and a deep understanding of our client’s vision.”

ABDA Design, a leading design consultancy specialising in the hospitality sector, has unveiled its latest project, Twelve Ashby, a sophisticated fine dining cocktail bar in Leicestershire. The design experts at ABDA were tasked by Kang Leisure to create a unique and immersive space that would stand out from other venues in the local area.

A vintage and eclectic theme was at the heart of ABDA’s design concept, together with the desire to create an exclusive venue that would captivate guests. The design team meticulously crafted the space, carefully considering the transition from day to evening and creating a dynamic ambience.

With a fine dining menu and a creative cocktail list, the venue’s owners were keen that the surrounding atmosphere matched the experiential nature of the food & drink offer. ABDA’s design team sought to address this with eye-catching features including large bespoke globe pendants and the layering of reed dish light fittings for a striking look and an impressive backdrop for guests’ photos. Another key focal point of the space is the specially designed corner wrap-around bar, featuring gleaming brass inlays and sculpted lighting to give an elevated cocktail experience. The luxurious bar area is complemented by a mix of contrasting materials, including tiled floors, distressed timber herringbone, and exotic foliage wallpapers. The result is a space that exudes both opulence and individuality.

Please quote CLH 260 when responding

Twelve Ashby has been incredibly well received, establishing a reputation as an exciting destination in the local area. “Feedback from our client has been fantastic and we couldn’t be more pleased with what we achieved together” concluded ABDA’s Michael Hall.

Twelve Ashby is the latest addition to the specialist hospitality design firm’s portfolio, which includes projects for many other leading restaurants, bars, and hotel groups. ABDA Design works closely with its clients to turn ideas into reality with interior design and brand development, commercial kitchens plus build and interior fit outs.

For more information Tel: 01604 770687 Email: sales@abdadesign.co.uk or visit www.abdadesign.co.uk

46

CLH DIGITAL

Issue 237

Design and Refit

Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

niture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

ABOUT DRAKES BAR FURNITURE

FREE QUOTE AND PROFESSIONAL ADVICE

MST Auctioneers Ltd

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality fur-

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Embrace Versatile Design With Stackable Chairs Most hospitality venue managers are required to plan and host events of vastly different types and sizes. So, when you’re planning a new interior layout for your space, it’s important to remember to factor in flexible stackable chairs for busy times like Christmas or when you’re hosting a large function.

Here at Trent Furniture, we supply a huge range of lightweight and high-quality chairs designed for effortless stacking up to eight high, resulting in hassle-free storage when not in use.

For banquets and other main events, we offer a great selection of stacking chairs that more than rise to the occasion in terms of durability, flexibility and good looks. The Harrow Steel Stacking Chair is a highly popular choice. Not only is it a budget-friendly option, it’s available in silver, gold or black steel frames with a choice of upholstery options to fit every interior. Or if you’re looking for a rounded seat back, then check out the Cambridge Steel Stacking

Chair for similar looks and value.

Alternatively, if you regularly cater for parties such as weddings, baby showers and milestone birthdays, the Chiavari Stacking Chair sets the celebratory tone perfectly in a choice of limewash, gold or silver frames with comfortable padded seating.

We also supply stacking chairs that blend in seamlessly with your permanent furniture. The Loopback Stacking Chair is a design classic with a French flair that’s perfect for any restaurant or chic café.

Alternatively the York Crossback Stacking Chair is a highly popular chair that is as at home in a restaurant as in a contemporary wedding venue.

To find out more about how you can effortlessly transform your space to cater for any event with easy-to-stack chairs, please call 0116 286 4911 or fill in our contact form on our website at www.trentfurniture.co.uk

Design and Refit

Issue 237

CLH DIGITAL

New Stock Chair Ranges from ILF www.ilfchairs.com email terry.kirk@ilfchairs.com With the ongoing success of the ILF Chairs website, 2024 has seen an increase in their STOCK/QUICK DELIVERY chairs to 14 INDOOR ranges available in different Faux and Velvet upholstery and selection of frame colours, plus a 10 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes, plus now also a range of STOCK Melamine tops A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now 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 and now a full range of veneer back chairs made to order.

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, Upper Class, 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

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

47

48

CLH DIGITAL

Issue 237

Design and Refit

Leading the Way in Table Numbers & QR Code 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 tech-

niques, 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

Are You Looking for Restaurant Chairs or Pub Chairs Supplies?

Looking to buy Restaurant Chairs online? Then look no further than www.regentchairs.co.uk We offer a large range of restaurant chairs and other seating for your restaurant, bistro or hotel.

Our substantial range of chairs includes metal, wooden, and wicker weave chairs in many colours and finishes. Choose designs which are robust, contemporary, vintage, or designer styles.

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

Our website allows visitors to easily narrow down their search by using separate categories. Popular searches are for banqueting chairs, restaurant furniture, comfy seating, upholstered restaurant chairs, wooden chairs, traditional furniture and modern.

Restaurant chairs supplied by us are an Excellent

Quality and Price. Our restaurant chairs are ideal for a pubs, bars, hotels, golf clubs we stock a restaurant leather chairs, banqueting chairs, restaurant tables, pub furniture, leather restaurant chairs, leather restaurant sofas and pub outdoor furniture ideal for the all venues.

If you are looking for restaurant chairs, pub furniture or leather restaurant sofas, banqueting chairs, on latest trends of sofas, tables and chairs on our website.

If you need any help in making your choice on your restaurant chairs or restaurant tables or restaurant sofa’s, call us on 01159 223300 or email info@regentchairs.co.uk - 7 days a week 24 hour website.

Property and Professional

Issue 237

CLH DIGITAL

49

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

Restaurant Consultant, will work on with you, and improve with you.

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:

MANAGING PEOPLE

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

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.

HR & Employment Advice for Your Business and You WORKING WITH YOU ksabLAW will work with you to resolve your HR / Employment Law issues (large or small) and provide you with sound, high quality and (importantly) practical employment law advice. We adopt a personalised approach with the aim of building a trusted and reliable partnership with you.

QUICK & CLEAR ADVICE We offer quick, clear advice in a down-to-earth manner. Once we have discussed the scope of a matter with you, and/or the service that best suits you, we can provide a very competitive charging arrangement depending on your needs.

SOLUTION-FOCUSED

Our solution-focused, flexible service and cost options are designed to fit with your existing organisational structure (if you are an employer) and your immediate and long term needs.

FLEXIBLE Our flexible delivery style allows us to tailor a package of advice and support for day-to-day issues on payment of an annual subscription if this suits you.

As an alternative to this or in addition (depending on your need) a fixed fee, daily rate or hourly rate can be specified for a particular piece of work or project.

Tel: 07761813360 Email: keeley@ksablaw.co.uk

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

Website: www.ksablaw.co.uk

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

STANDERWICK, SOMERSET

• Substantial Freehold Country Pub & Successful Business • 4 Interconnecting, Well Presented Trading Areas & Main Central Bar Servery • Very Well Appointed 3 Bed Owner's Accommodation • Pretty Landscaped Trading Patios with Separate Beer Garden • Large Car Park

W! NE

PRICE: £500,000 + VAT

W! NE

PRICE: £20,000

FREEHOLD

REF: 5029

• Charming & Unspoilt Grade II Listed Devon Village Inn • Character Main Bar with Inglenook Fireplace with Local’s Snug Bar • Kitchen, Ancillaries and Recently Built ‘Back of House’ Extension • 4 Bed Owners Accommodation & Outside Seating & Separate Dedicated Car Park • Available on a New ‘Free of Tie Lease’ at a Fair Rent

STOKE GABRIEL, DEVON

LEASEHOLD

REF: 5023

PRICE: £1,500,000

W! NE

REF: 3853

PRICE: £65,000

REF: 4898

FREEHOLD

60+ Covers & Commercial Kitchen

21 Letting Rooms & An Owners Flat

Bar/Restaurant Areas 66+, Garden 60+

Landmark Town Centre Position

Substantial Income & Profits

2 Bedroom Owners Accommodation

Easy Daytime Hours, 6 Days A Week

City Centre Trading Position

Landmark Trading Position

Thriving Turnkey Business

Well Presented Throughout

Affordable & Profitable Business

REF: 4940

• Stunning, Fully Refurbished Village Inn • Thriving Business with the Benefit of 4 En-Suite Letting Rooms • Extensive Outside Space, Gardens, Patios & Outside Bar • Beautifully Presented Trading Areas Over 2 Levels • Professional & Newly Equipped Commercial Kitchen & ‘Back of House’ Space

STOKENHAM, DEVON

REF: 4691

LEASEHOLD

LH £75,000

2168

FH £725,000

6015

FH £295,000

4794

EXMOUTH, DEVON

DORSET VILLAGE

POPULAR DEVON VILLAGE

Licensed Café, Bar & Restaurant

High Turnover Free Of Tie Village inn

High Turnover Character Village Inn

Prime Town Centre Location

140+ Covers & Commercial Kitchen

Bar & Dining Areas 68+, Kitchens

Fully Equipped With 42 Covers

Landmark Trading Position

4 E/S Letting Rooms, 3 Bed Owners

Vibrant Coastal Town

Gardens 64, Car Park 100

Beer Gardens 98+, Car Park

Tremendous Potential

6 Bedroom Owners Accommodation

Impressive & Profitable Business

LH £16,995

2109

LH £99,000

4865

FH £695,000

4859

REF: 4520

• Restaurant Premises with Guest Rooms in the Beautiful Town of Dartmouth • Fronting a Busy Pedestrianised Street • Restaurant Operating Daytimes Only with Scope to Increase Trading Hours • Guest Rooms Available All Year • 1 Bedroom Owner’s Accommodation & Bedsit Currently Let on an AST

NEWTON ABBOT, DEVON

LEASEHOLD

SOMERSET COUNTRY VILLAGE Destination Country Pub & Restaurant

TEIGNMOUTH, DEVON

• Iconic Building Housing Popular Café • Busy Central Location Amongst a Variety of Traders • Ground Floor Seating for 36, First Floor Function Room • Commercial Kitchen & Outside Seating for 6 • Operating Daytimes Only with Potential to Extend into Evenings

PRICE: £47,500

EXETER, DEVON Extremely Profitable Guest House

• Established Cafe Located in the Sought After Town of Teignmouth • Offering a Variety of Coffee Beans & Strength to Drink in or Purchase • Straightforward Menu with a Selection of Hot & Cold Beverages • Sociable Opening Hours with Potential to Extend • Subtle Interior Décor with Seating for 40, Outside Seating for 4

TORQUAY, DEVON

LEASEHOLD

SOUTH HAMS COAST Café, Coffee Shop & Restaurant

GUIDE RENT: £50,000 + VAT PA

• Long Established Licenced Café/Bistro in Superb Trading Location • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade

PRICE: £79,000

• 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

SOUTH ZEAL, DEVON

DARTMOUTH, DEVON

PRICE: £39,950

LEASEHOLD

REF: 4918

PORT ISSAC, CORNWALL

DEVON VILLAGE

DORSET VILLAGE

Coastal Licensed Café & Takeaway

Stunning Country Inn & Restaurant

Village Inn With 6 Letting Rooms

Prime Central Trading Position

Bar & Restaurant Areas 48+ Kitchens

Bar & Dining Areas 70, Gardens 100+

Purpose Fully Fitted Premises

Superior 4 Bedroom Accommodation

4 Bedroom Owner’s Accommodation

Potential To Develop Business

Extremely Successful Business

Sought After Dorset Village

Customer Seating 18+, Kitchen

High Turnover & Six Figure Profits

High Turnover Award Winning Business

LH £9,995

2170

FH £725,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4864

FH £750,000

4866

01392 201262 www.stonesmith.co.uk

ACO A CO Gr Grease ease T Traps, raps, Separ ators and R Separators Recovery ecover y U Units nits Find the right grease unit for your kitchen using our selector In today’ y’ss catering market there is an increasing focus on managing Fats Oils and Grease (FOG) in commercial kitchens.

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Answer a few simple questions and receive a recommended solution based on things like: Location of the unit Your kitchen equipment set up Days of operating Number of meals ser ved ACO have a range grease units to cater for all kitchen sizes, from small under-sink grease traps for low-volume kitchens to large EN1825 separators that can handle industrial kitchen FOG requirements.

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