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Issue 73

Devastating £1.7bn Cost of “No-Shows” CLHNews

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A campaign to highlight the bane of every hospitality operators life, “ no-shows” which is costing the hospitality industry an estimated £17.6b a year has been launched. A survey of 5,000 British consumers found that since the sector reopened, one in seven people have not turned up to honour their reservation and one in eight said they are now more likely to ‘no-show’ than before the pandemic.

launch the #Showupforhospitality campaign to draw attention to the issue and alert consumers to the impact on businesses. Leading hospitality companies and leaders have joined forces to highlight the issue of no-shows. The new initiative is aimed at educating customers on the impact of not turning up for bookings, as well as to provide insight, tools and tips to operators to help mitigate the impact.


The issue now sees industry bodies including UKHospitality join together to


Maximise your Profitability Address any concerns you have Supporting you through change

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Issue 73

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL We lead this week with the absolute bane of any hospitality operator’s life. The “No-Show”. I started my hospitality life and operations way back in the early 80s. I joined a well known steakhouse chain in its very early days of conception, and went on to have my own wine bar/restaurant here in Bournemouth town centre. No-shows were a problem back then. My first unit for the steakhouse chain was in Birmingham, a phenomenally busy unit at the time.


Peter Adams

Fridays and Saturdays we didn't take bookings - first come first served - and we would take the names of people who chose to wait and get them when the table was available. Times have changed considerably since then, of course. Competition is much more fierce. Nevertheless, unless it is a valid reason booking a table anywhere and not showing is the height of bad man-

ners. I was absolutely staggered to see that the cost to the sector is 17.6 billion pounds each year, and delighted to see the campaign #ShowUpForHospitality. I do not for a moment think that people are being vindictive in anyway, just inconsiderate. They are probably of the opinion that the table will be re-let and “no harm done”, and are oblivious to the implications of their actions. As any operator will tell you, that simply is not the case. Furthermore, the pandemic has taught us more than ever how important it is to get stock levels accurate. When the government was introducing its often ludicrous ad hoc lockdown measures businesses were left with stock on the shelf they simply could not sell on, and are very mindful of that now. So, booking tables and not turning up ends with the likelihood that the table will stay empty for the rest of the night and also means holding stock, which in this difficult trading climate person on the account could end up being thrown away. It doesn't matter what level of hospitality you are providing, Michelin star to mid-market, no shows eat into many businesses profits, and at £17.6 billion a year threaten businesses survival. According to research • 45% don’t cancel because it’s not easy to find cancellation information. • 27% don’t cancel because they can’t be bothered. • 18% don’t cancel because they forget they made the booking because the restaurant doesn’t send reminders.

• 9% don’t cancel because they book several restaurants and decide which they’ll attend nearer to the time. “Can’t be bothered”, imagine my anger right now! One of the biggest problems I used to face, particularly at Christmas, was “part noshows”. Based in the town centre, surrounded by banks, building societies and insurance companies, etc. we used to do anything from parties of eight to thirty at lunchtimes, only to find that out of the 30 that had booked 8 had decided not to show! Had I known a couple of hours before a quick rearranging of the tables would have meant I could have accommodated more walk-in custom, and they were always problems when it came to settling the bill “who had what?” “I didn't have any wine” etc. After the first or second year I decided to clampdown on this hard, informing at the time of bookings that I wanted a deposit, a confirmation 24 hours before of the final numbers and, to avoid issues when it came to payment, that the designated booking person would also be responsible for payment. With other bookings I would ask for confirmation of numbers either the day before if possible or on the day. This was at the time when there was no Internet, and no mobile phones, now we have reservation systems, apps, email and of course mobile phones. Now? There really is no excuse for “no-shows”. Also really positive news to see that the easing of restrictions has increased average spend by almost 4%. I'm not too sure what the official statistics will be, but I suspect Staycation will be an absolute boon for hard-pressed operators this summer. If my hometown of Bournemouth is anything to go by it has been a success. Yesterday saw the start of the four day Air festival which is expected to bring in 1,000,000 visitors.

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01202 552333

FAX: 01202 552666 @CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson


Staycation will be here for quite some time I think. At my ripe old age I have not been abroad for the past two years, but I'm getting the opportunity to visit places in the UK that I would never have dreamed of visiting before!

Matthew Noades

According to report I have read we are looking forward to a £31 billion boost to the UK economy thanks to Staycation!

Shelly Roche

Sadly dented by the staggering 17.6 billion loss through no-shows. So come on UK public, get your act together, show a bit of decorum and manners if you cannot make it let people know in good time! One favour we would ask here at CLH News is we are trying to increase our Twitter following and subscribers to our digital publication! So please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at

PRODUCTION & WEB ADMIN Published Publishedbyby

Devastating £1.7bn Cost of “No-Shows” Issue 73

Zonal, CGA, UKHospitality, Bums On Seats and Wireless Social are just a few of the industry leaders supporting the campaign. If you’d like to join in and support the movement then you can sign up at

TOP 10 REASONS FOR NO-SHOWS: • • • • • • • • • •

I had a change of plans (19%) Someone else in the group cancelled (19%) Someone fell ill with Covid-related symptoms (18%) The venue was unable to reassure me (17%) I forgot about my booking (16%) I decided it was too expensive (15%) The weather put me off (14%) The venue didn't contact me to remind me (13%) I booked a few venues for the same time (13%) I arrived at the venue and didn't feel comfortable (12%)

Data from industry insight firm CGA, reveals the damaging and costly impact caused by customers not turning up for their bookings. Since the sector reopened one in seven (14%) people have not turned up to their reservation, with one in eight (12%) people saying they are more likely to no-show than they were before the pandemic. The report identifies a strong correlation between no-shows and age, with 18–34-year-olds the worst offenders when it comes to no-shows. Over a quarter (28%) of 18-34-year-olds have not honoured their bookings, compared to just 1% of those aged 55 or over. This is partly explained by the fact that younger adults are more frequent bookers in comparison to other age demographics, the statistics reveal. Nearly three quarters (73%) of 18- to 34-year-olds say they have made a reservation since April — well above the national average of 60% and older age groups like 65+ (52%). There are ways operators can help mitigate no shows. According to the report, over half of consumers (55%) are willing to pay a no-show fee if they didn’t turn up whilst nearly as many (51%) would be happy to pay a deposit to secure a booking. Some 36% said they would be more likely to show up if the venue simply reminded them by phone, SMS, email or app.

KNOCK ON EFFECTS CONSIDERABLE Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal said: “We have launched the #ShowUpForHospitality campaign to highlight the impact no-shows have on our industry as well as to show-





“Pubs, bars and restaurants play a vital role in our communities and it’s important we continue to support them after this challenging time. While the pandemic has prompted a new-found appreciation and understanding of hospitality among many consumers, there is still more to be done in encouraging them to always honour their booking or tell the venue in advance.”

BLIGHT ON THE INDUSTRY UKHospitality is one of the supporters of #ShowUpForHospitality. Chief Executive, Kate Nicholls, said: “No shows have been a blight on the industry for many, many years, but with tens of thousands of hospitality businesses in such a fragile state following prolonged periods of closure and heavily-restricted trading, they are currently deeply damaging to venues. “Our pubs, bars and restaurants deserve our support and it’s encouraging that this research shows there is a growing realisation among customers of the need to honour their booking or let the venue know they can’t make it. But it also highlights the fact that no shows still happen far too often, with younger customers particularly responsible, and that really can’t go on. We need a revitalised relationship between venues and their customers – and for people to be supportive and respectful of these businesses as they rebuild from the pandemic.” Karl Chessell, CGA business unit director – hospitality operators and food, EMEA, added: “Consumers are embracing reservations like never before, because they want certainty about their eating and drinking • MICROWAVES • EXTRACTION CANOPIES • out experiences—and bookings can be positive for operators too if they help them to plan better. But the flip side of no-shows has come into sharp focus since the pandemic: they’ve been a bugbear for years, and the sales and cost implications are especially EDWARDS, KING & EDWARDS painful now. “It’s much easier to identify the problem than find solutions, but reducing no-shows will be a big priority in the months ahead, especially as Christmas nears. Deposits can help, but there’s clearly still a barrier to acceptance among consumers, and they don’t suit all businesses. As spontaneity returns to hospitality, striking the right balance between reservations and walkins is going to be crucial.” Getting involved is simple – download the campaign pack to learn more, join the conversation and help spread the message far and wide and encourage customers to #ShowUpForHospitality via LinkedIn, Instagram and Twitter.


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case how important it is to support hospitality businesses as they begin to rebuild. The knock-on effects caused by no shows are considerable. Staffing and stock levels are left seriously compromised in addition to the lost revenue for a table that could’ve been taken up by other willing guests, and all this comes with a significant cost to hospitality businesses.



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Surge in Demand Necessitates Protection of Hospitality Staff from Abuse and Overwork 4

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Issue 73

By Kunal Sawhney, CEO of Kalkine ( UK hospitality has been facing challenging times for the past 18 months now. With Covid-19 restrictions in place, the hospitality sector suffered badly hit. Things started changing drastically after the complete removal of restrictions, but there is another challenge, the shortage of staff and staff isolation, which led to the staff being increasingly exposed to a long time away from homes. Confusion over foreign travel resulted in a boom in domestic travel, with travellers pouring, making the staff reach their tipping point. With the booking from domestic tourists bumping up by roughly 300 per cent, the hospitality sector has struggled to meet demand. But with more people pouring in, there has been an increasing number of cases of staff abuse by holidaymakers. The UK has some of the most diverse hospitality facilities and nightclubs and is often considered one of the best throughout the world. After a year of the pandemic that saw the sales drop, the last thing the industry cannot afford is the unhappy staff serving the customers.

firmed by the official spokesman of the Prime Minister recently. The customers would expect a quick and faster delivery process after standing in a queue to gain entry to the bar. The industry needs to gear up with such challenges and need to constantly conduct mock tests to ensure that the staff are up for them. At the same time, regular training sessions are required to be given to the staff to ensure that they know how to deal with such an odd situation. Besides, they can also hold team bonding sessions, considering there will be an increasing number of hours that the staff is away from their homes. The team bonding session often cheers up the mood of the staff. Mental health has become a critical aspect, and it's essential to realise that post the pandemic, there is an increase in impetus that one lays on an individual's mental health. Maintaining hygiene would be critical.

In the present situation, the hotels and restaurants must manage their staff well both physically as well as emotionally. They need to keep the checks and balances in place in their hotels to ensure that not only do they gain business, but at the same time, no holidaymaker misbehaves with the staff.

One thing that the Covid-19 pandemic has brought us is the sense of better hygiene. With most of the joints operating under the new standard rules, one of the critical aspects that one tends to forget is that many of them are now more aware of hygiene. The Covid-19 has highlighted the sense of hygiene in public places. Most customers prefer to visit the place frequently if the hygiene protocols are in place, which has been more evident today than earlier.

Also, with new vaccine passports set to be implemented from the end of September, the customer's patience could well be a little shaky. Nightclub goers would require a vaccine passport from the end of September, which has been con-

While the government has been quite prompt about the mask protocols, the hospitality industry, on their part too should take care of it to ensure that the joint does not face any legal issues due to the Covid-19 pandemic violations.

Both hotel staff & customers critical

Institute Of Hospitality Welcomes Government’s Support For The Clink Kitchens Programme The Institute of Hospitality, the only international professional body for current and aspiring hospitality leaders and managers, has welcomed the UK Government’s support for the expansion of The Clink Kitchens programme announced last week by Prisons Minister Alex Chalk. The Institute of Hospitality, through its Professional Development division, has given endorsement recognition to The Clink Charity’s training programmes for front of house and kitchen skills since February 2020. Robert Richardson FIH, chief executive of the Institute of Hospitality, said: “The Institute of Hospitality applauds the Government’s pledge to expand The Clink Kitchens programme to more than three times its current number of sites by the end of the year. The Institute has supported The Clink Charity since its launch and commends their hospitality training programmes for the quality of their content and delivery and for the valuable contribution that this training provides to the graduates as they embark on the next stage of their lives. “The expansion says a lot for the success of The Clink Charity’s training programmes that now more ex-offenders will

have the opportunity to acquire the skills and qualifications in a real-life working environment. Moreover, the Institute of Hospitality strongly promotes inclusivity and diversity, and we look forward to continuing to welcome graduates of The Clink into our hospitality family.” By the end of 2021, as many as twenty-five prisons will be working in partnership with The Clink Kitchens Integrated Training Programme which has been developed based on the learnings from The Clink Restaurants and The Clink Gardens training programmes. Under the leadership of Chief Executive Christopher Moore FIH, the scheme includes four restaurants, three gardens and one event catering business as well as Clink Kitchens, which all follow the City & Guilds National Vocational Qualifications curriculum. Over the past eleven years, it has helped more than 2,500 ex-offenders to reintegrate into society, improving their life chances by equipping them with valuable front of house and kitchen skills and the corresponding qualifications. On account of the programme, the Justice Data Lab states that a Clink Graduate is 65.6% less likely to reoffend, having trained at The Clink while inside prison, and supported into accommodation and full-time employment upon release. Cyrus Todiwala OBE DL FIH, a Fellow of the Institute of Hospitality who is also the group chef ambassador of The Clink Charity added, “The Clink Charity has done a stunning job to secure the fulsome backing of Her Majesty’s Prison Service to the expansion of The Clink Kitchens programme across England and Wales. This is great news for the hospitality industry. By continuing to subject their training programmes to the Institute of Hospitality’s rigorous standards, The Clink is ensuring that students receive the quality preparation they need and deserve to be able to find suitable employment in an industry crying out for talent. This is a situation where everybody stands to gain.”

International Real Vanilla Day at LittlePod Why not Join us for a weekend staycation and join any of LittlePod celebrations whist you are here. During the two days there will be a selection of talks: Made - our vanilla farmer updating us on the collaborative farm. Aisha - former LittlePoder now responsible for global innovations in plastics (UNILEVER) Inspiring us with new recycling solutions. Imogen - a local Beekeeper sharing her passion for bees. Sarah - a former colour artist for Liberties will help you to create your own colour pallet. Professor Patrick Devine/Wright - will share his Gaelic songs in the Saxon chapel. Manju Malhi BEM - hosts a curry dinner with recipes from her new book. Talks from the LittlePod team. A nature walk around the castle.

COMPETITION Recycle your vanilla tube to create the most attractive bug for our bug ball display. The top twenty bugs will be displayed in the Great Hall and the winner will feature in next year’s LittlePod Calendar. For instructions on how to enter see our Instagram @little_pod. To book a room visit Don’t be disappointed if you can’t stay because you can join in virtually via our Instagram. Book a session with Chef David from NYC and the Holistic Chef (Jamie Raftery) for a live cooking demonstration. Listen in to an update from Irine our vanilla farmer’s daughter from Tanzania and tune in during the weekend online. See the advert on the page opposite for further details.

Pandemic Shows True Merits Of Leased & Tenanted Pub Model Says BBPA Issue 73

The British Beer & Pub Association (BBPA), has today submitted its response to the Consultation on proposals to amend the Pubs Code. According to the trade association, whilst pubs across the nation have suffered during the pandemic, it has also demonstrated the strengths of the leased & tenanted model and in particular the partnership between the pub owning company and tenant or lessee. It says this shows that the leased and tenanted model is working well and that at this time wholesale changes to the Code which could undermine the relationship between pub company and tenant or lessee would be unnecessary and obstructive. Through the pandemic, pub-owning companies provided £285 million in reduced or cancelled rent to tenants who couldn’t trade because of lockdowns, or whose trade was reduced because of restrictions. In the same period, these pub-owning businesses also provided additional support such as refunds on spoilt beer, COVID signage and PPE meaning on average their leased & tenanted pubs received £27,000 in support. That is support separate and distinct to that provided by the Government during the pandemic. The BBPA says the support given to leased and tenanted pubs during the pandemic shows that the model is working well and is a true partnership, where risk and reward is shared between tenant & lessee and pub company, but where a pub company will still give significant support to a tenant or lessee to help them run and grow their business. In comparison, independent pubs and those leased from commercial landlords would generally not have had

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access to anywhere near the same level of support during the pandemic. Likewise, as widely reported, the casual dining sector did not receive rent cancellations or reductions from institutional landlords like those given by pub owning businesses. Although the BBPA does not believe wholesale changes should be made to the Code currently, it does believe small changes could be made to improve operational elements of the Code and address anomalies with the original drafting. In particular, in response to the consultation, it has called for a longer negotiating period on MRO agreements before referrals to arbitration to avoid unnecessary costs for both pub owners and tenants & lessees and further delays. For these same reasons, it does not support proposals for Parallel Rent Assessments which it argues would create confusion and add extra unnecessary burdens for Pub owning businesses whilst not delivering any meaningful benefit to prospective tenants. A British Beer & Pub Association spokesperson said: “The pandemic has shown the true merits of the leased and tenanted pub model. “The partnership between tenant or lessee and pub owning business has never been stronger. The value and support received on a tie agreement has really come into its own during Covid. It is vital that the Pubs Code supports the long term viability of the model. “This consultation provides an opportunity to improve some technical and operational aspects of the Code, whilst also reducing unnecessary costs and delays for all parties.”

Scottish Licensed Trade Expresses Concern Over ‘Covid Passport’ Proposals The announcement by the First Minister that the Scottish Government has proposed rolling out vaccine certificates in clubs and larger event settings is a “threat hanging over the whole of the hospitality industry”, says the Scottish Licensed Trade Association (SLTA). Colin Wilkinson, SLTA managing director, said: “Although the suggestion is that the wider hospitality industry will not be affected should the Scottish Government agree to introduction of ‘Covid passports’ next week, it is a most unwelcome development for the licensed trade in general.

“But a simple question is: where is the evidence that this is required for nightclubs and what is a nightclub? We are seeing a large spike in infection rates following the general reopening of the economy when a number of sectors fully reopened and Scottish schools have been opened for two weeks, universities and colleges are about to open, but night clubs alone have been targeted with the possible introduction of a Covid status certification system at this time. “And what is a nightclub? With a wide variety of hybrid premises in the Scottish licensed trade market, how is this defined? Many pubs, bars

and hotels are larger than nightclubs and offer various entertainments. Consultation with the industry before this announcement was made would have been helpful. “If Covid status certification is to be introduced, any system must be easy to use for both businesses and members of the public. “We await the finer details of how this scheme will work and will strive to work with the Scottish Government to ensure that their introduction, if that is what happens, is seamless and easy for all involved.”

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

Import/Export Challenges and Staff Shortages the Biggest Impacts of Brexit 6

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Issue 73

According to the Lumina Intelligence Top of Mind Business Leaders Survey, challenges around importing/exporting and staff shortages have been the biggest impacts of Brexit to businesses within the grocery retail and hospitality sectors.

consumer trends impacting markets. Eating out professionals were more likely to consider technology as an important driver than grocery retail professionals with key demographics within key eating out channels including bars and restaurants more likely to be younger.



Over half named import/export administrative efforts as well as supply chain difficulties as a result of Brexit as having the biggest impacts on business. Staff shortages has been an impact felt more by hospitality leaders, applicable to almost two thirds (63%) of those surveyed. Almost two thirds (63%) of surveyed grocery retail professionals said that increased import/export costs have impacted their business. Overwhelmingly (75%), UK food and drink leaders believe that the UK government should be supporting businesses on overcoming Brexit challenges. Commenting on the results, Katie Prowse, Senior Insight Manager at Lumina Intelligence said, “Brexit, coupled with heavy restrictions on movement caused by the pandemic, has resulted in significant resource challenges for businesses across the UK food and drink industry. Business leaders want to see the government do more to support. Issues surrounding the UK’s departure from the EU including trade deals, processes around imports and exports and EU worker rights in the UK are all the remit of the UK government and so it is vital that it plays a leading role in aiding, communicating and working alongside businesses through the transition.”

DEMAND FOR DELIVERY, TECHNOLOGY AND YOUNGER CONSUMERS THREE MOST IMPORTANT LONG-TERM TRENDS A shift in lifestyles has meant both the grocery and hospitality market is adjusting to consumer demand for more delivery and tech-led solutions. Surveyed grocery and eating out professionals listed the same top three

We have already seen a large number of closures across the hospitality sector due to the pandemic, as well as merger & acquisition activity, which has also been seen across grocery retail. For most business leaders, there is an expectation that this activity increases in the coming 12 months: • 50% of surveyed grocery retail professionals agree that the next 12 months will see an increase in casualties amongst food and drink retailers. • 89% of surveyed hospitality business professionals agree or strongly agree that the next 12 months will see an increase in casualties among eating out brands. • 88% agree or strongly agree that more merger & acquisition activity is inevitable in the grocery retail market. • 89% agree or strongly agree that more merger & acquisition activity is inevitable in the eating out market. Commenting on the results, Katie Prowse, Senior Insight Manager at Lumina Intelligence said, “Despite restrictions easing, businesses operating in the grocery retailer and eating out markets are less positive about current trading conditions than they were in October 2020. However, businesses are much more positive about future trading conditions.” “It is clear that business leaders agree with our forecasts that key pandemic-led trends will continue to evolve post-pandemic. Consumers have been forced to embrace new things during the pandemic, which have since evolved into well-established habits. Delivery and technology have always been key to attracting younger consumers, however the pandemic has resulted in all demographics embracing these trends and truly increased the opportunities available to retailers and operators.”

Action Against Hunger Starts ‘Love Food Give Food’ Campaign

Action Against Hunger are encouraging the nation to visit their favourite restaurants throughout September and October in support of its ‘Love Food Give Food’ campaign. The campaign encourages people to add £1 to their bill at the end of their meal to raise vital funds to support communities in the UK and abroad who are facing life-threatening hunger. Action Against Hunger supports community kitchens and malnutrition treatments centres as well as assisting people who have been impacted by the Covid-19 pandemic. Jean Michel Grand, executive director of Action Against Hunger, commented: “The world is facing a global hunger pandemic with millions of people suffering from lack of food due to poverty, climate change, conflict and Covid. Our UK restaurants and those eating out are in a fantastic and unique position to make

Staff Problem Solved!

an impact in the fight against global hunger.” The lives of 11 million children under five are at risk because of lifethreatening hunger; that is four times the number of people who lost their lives in the first year of the pandemic. The WHO (World Health Organisation) estimates that 265 million people around the world are currently facing a hunger crisis, which is a rise of 130 million on the pre-pandemic figure. In the UK alone 1.97 million people are undernourished according to The Food Foundation. Over 194 restaurants across the UK have confirmed their participation, including Yo! Sushi, Shake Shack and Darjeeling Express. In the last decade over £3 million has been raised to fight against hunger and malnutrition in 46 countries. Visit for further information. Now’ banner will solve this issue for you. The added flexibility of being able to use your banner over and over again means it is the perfect way to recruit staff quickly. HFE don’t only print Pub Banners, they print banners for any purpose and cover all market sectors ranging from Birthday Banners to Solicitors or Accountants to Engineers and Schools to Construction Safety.

We’ve previously talked about the importance of Pub Banners to get your deals and promotions noticed, but with great deals on offer by HFE Signs, can we use their products in other ways? The answer is certainly yes! HFE Signs print everything to order and with banner deals such as buy 2 get 3rd free you should really be putting your imagination to work. Remember the ‘sky is the limit’ and anything you like can be printed to promote the offers you are currently running or planning in the future. Over the past months our industry has seen a rapid change from closure to re-opening to rushed off our feet and as a result it has been incredibly difficult to manage staffing to cater for the quick change in demand – You will be surprised how effective a simple ‘Recruiting

With various online categories it is worth looking to get some ideas on new promotions or help you plan some future events and if you only need two printed banners you could even donate your third free banner to your local school? Schools are always on a tight budget and free school banners would be greatly received by any schools! For more information visit today!

Easing Restrictions Sees Average Spend In Hospitality Increase Issue 73

According to the Lumina Intelligence UK Eating Out Market Report 2021, in the 12 WE 11.07.2021, average spend per consumer per visit increased +3.9% from £9.01 to £9.36. Over half of the UK adult population had an eating or drinking out occasion as restrictions eased across the UK during July. The proportion of UK consumers who had an eating out occasion increased to a peak of 52.2% over the 12 weeks to the 11 July. Increased spend comes as ending 11 July as higher spend channels including restaurants and pubs & bars grew share. Versus the 12 WE 18.04.2021, pubs and bars saw its share of UK eating out occasions rise from 3.8% to 12.5% and restaurants grew from 9.7% to 11.5%. In contrast, Quick service restaurants decreased in channel share by -10ppts – from 41.3% to 30.9%. This comes as on-premise purchasing was no longer limited to takeaway as lockdown restrictions were eased. Restrictions easing also had a notable impact on delivery and click & collect. Delivery declined in share by 9.8ppts and Click & Collect declined by 5.7ppts as more consumers ate and drank out of home with increasing con-

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sumer confidence and sporting events including the EUROs bolstering occasions. The report also highlighted that more consumers are identifying as non-drinkers (13%), with many choosing to opt for low to no alcohol beverages where possible and more identified as flexitarian or vegetarian in the latest quarter (37% in total). A higher proportion also identify as gluten free and dairy free (almost 7%). Commenting on the results, Katherine Prowse, Senior Insight Manager at Lumina Intelligence said, “Positively for the UK hospitality industry, the easing of restrictions has shown signs of consumers returning to normality. Pubs, bars and restaurant are driving participation and spend, with delivery playing less of a pivotal role. This is something that we expect to continue to grow, particularly now that all restrictions have eased.” “We are also seeing more spontaneity from consumers. ‘I was out and about (e.g. shopping)’ is now the second biggest reason for eating or drinking out. As town and city centres continue to open up, operators should see this as a great opportunity to generate incremental footfall and inspire consumers that may have not been considering eating out.”

Share A Slice Donate Over 13,000 Pizzas To Those In Need South-London based pizzeria, Share A Slice, is a social enterprise restaurant, aiming to combat hunger suffered as a result of growing poverty across London. For each of their delicious pizzas purchased, Share A Slice donate one to those in need via their charity partners and weekly food drives. They have now donated over 13,000 pizzas to those in need including those affected by homelessness, NHS workers or tube and supermarket staff during the pandemic

Pizzaiolo, Enzo Coccia at Pizzeria La Notizia.

Share A Slice pride themselves on their authentic Neapolitan pizzas, using only the freshest of ingredients imported weekly from Italy, transporting your tastebuds to sunny Naples. Share A Slice was founded by Raj and Sandeep, following their extensive training in Naples, where they learnt to make high-quality, authentic pizzas under the watchful eye of Master

The dynamic duo set up the philanthropic pizzeria following a conversation with a homeless man outside Old Street which highlighted the need for more sources of warm food for the community. This inspired their one for one model, donating one of their mouth-watering pizzas for each one purchased at either of their locations.

Founders Raj and Sandeep say ‘At Share A Slice, we think everyone deserves to have access to a hot meal, which is why our one for one model is at the very core of our brand ethos. Living in a pandemic for the past year has hit vulnerable groups hardest and stressed the importance of giving back to the local community. Buy a delicious pizza for yourself and give one to someone in need at the same time, it’s a win-win situation!’

Hospitality - Investing in Training & Development is Vital 8

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Issue 73

By Lynthon Musamadya, Senior Lecturer in Events and Hospitality Management at UEL's Institute of Hospitality and Tourism ( The hospitality industry is one of the major employers in the country. In fact, it is the fourth largest employer in the UK. The industry offers a range of possibilities in employment, development, social and soft skills and many other personal development advantages. There are so many opportunities for growth in the hospitality industry, a range of skills to be developed in the various sectors of the hospitality industry, as well as opportunities for training and development and career development. Employment in hospitality is an investment in a career that will give you bottomless opportunities. There are so many opportunities for creativity and innovation as no two days are the same. A survey by Entrepreneur Europe in 2015 stated that the hospitality industry is number 6 in the top 10 of happiest industries to work.

An interesting element about the hospitality industry is the fact that there is a lot of cultural diversity which gives you extensive social interactions with people from many different social and cultural backgrounds. This helps in the development of mental wealth gains in social intelligence, cultural intelligence as well as emotional intelligence; as oftentimes those cultural differences may be misconstrued for challenges in the industry. One of the best treasures that I took with me from working in the industry was the socio-cultural enrichment that I got from my interactions with thousands of people from different cultural backgrounds from colleagues that I have worked with and customers alike; some of which

has given me lifelong friendships. The skills that you build from working within the hospitality industry gives you more employability as you develop on your interpersonal skills, soft skills development, communication skills and interpersonal awareness as well as how you relate to people: an essential asset for any individual working within the industry. Given the current state of affairs following the COVID-19 pandemic, the hospitality industry is in the process of re-imagining and re-imaging itself and working in /studying hospitality gives a gateway to being a changemaker and innovator in the industry. The opportunities to pave a new and revived hospitality industry will make those currently working in the industry; those new in the industry and those studying the programmes to work in the industry the pioneers and innovators of the new hospitality industry that is being reborn. A recent survey conducted by KAM Hospitality looked at the current perceptions of hospitality as a career choice and it is interesting to note that 21% of the UK working population consider hospitality to be an appealing industry to work in; which makes it on par with other industries such as education, healthcare, art and entertainment and even financial services; which makes hospitality a competitive and worthy industry to invest and develop yourself from a career perspective. With the experience economy taking a shift towards the East of London; it is great to see the development of the hospitality industry with new hotels and facilities being built and developed in the Docklands, Stratford and City Airport. The Institute of Hospitality and Tourism at the University of East London has developed a robust range of industry informed and driven programs that aim to meet the current and future employability needs of the industry.

Like-for-Like Sales in Sector Up 1.6% on 2019 Levels

Sector like-for-like sales were up 1.6% in August compared with 2019 levels, according to the latest data from S4labour, the online labour-scheduling management system from Catton Hospitality. In particular, food like-for-likes were up 16% but drink like-for-likes fell 12.5%. Food sales outperforming drink sales occurred within both dry-led and wet-led sites for August. The trading pattern for sites inside and outside of London continued. Sites outside the capital experienced significantly more growth than London. Even though month-on-month hospitality sales rose by 9.5%, London sites saw a decrease of 24.5%

while those outside the capital saw sales increase by 16.5%. S4labour chief innovation officer Richard Hartley said: “Although the increase in like-for-likes is small, given the recent months hospitality has experienced it is reassuring to see August 2021 has bettered August 2019 in regards to overall sales. The easing of restrictions has certainly helped consumer confidence. These figures offer some sense of reassurance for the hospitality industry, and hopefully this revival continues as we approach the autumn months; especially the London commute making a comeback.”

Issue 73

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Hospitality Operators Urged to Sign Up to First Annual National Hospitality Day as Part of Sector Celebrations Operators across the sector are being urged to support the inaugural National Hospitality Day on 18th September, launched as a celebration of the UK’s dynamic and resilient restaurants, hotels, pubs and bars, along with the suppliers that support them.

18 months have presented an unfathomable challenge to all our hospitality friends and family. With the worst of the pandemic hopefully in the rear-view mirror, we are calling on that family to join together to celebrate our wonderful industry.

National Hospitality Day aims to support a coalition of industry charities by encouraging venues to host events showcasing the best the sector has to offer. The day will be a celebration of all that’s great about UK hospitality and a financial shot in the arm for businesses that have been hit hardest during the pandemic.

“National Hospitality Day gives venues the opportunity to showcase what they do best, while generating much needed footfall and revenue. By doing so, operators will also be supporting our dedicated industry charities who strive to help those workers most in need.”

A number of big hitters and prominent industry figures have already signed up to support National Hospitality Day, including Shepherd Neame, BrewDog and ASK restaurants. On top of this, prominent celebrity chefs Angela Hartnett and Tom Kerridge are lending their support, highlighting how special this truly unique coming together of the whole industry will be. The pandemic has hit the hospitality industry and the suppliers that support it like a hammer blow. Restaurants, pubs, bars, hotels and venues have all grappled with an existential threat this past 18 months, as have the farmers, brewers, manufacturers and distributors that supply them. Despite this, hospitality has demonstrated huge resilience, and a boundless generosity of spirit – fuelling frontline workers in the fight against Covid, and keeping hospital patients, care home residents and schoolchildren fed. Venues at the heart of their communities have supported families in financial need with free meals. Mark Lewis, Chief Executive of Hospitality Action, one of the founding charities behind the day, said: “The last

National Hospitality Day is being endorsed by trade association UKHospitality. Chief Executive Kate Nicholls added: “Our venues have been through hell over the last 18 months and the majority are still struggling to get back on their feet, even with restrictions now lifted. National Hospitality Day will rightly be a great celebration of everything we love about our sector, reminding customers of the intrinsic role hospitality plays in the social fabric of communities - and helping to raise money for our fantastic industry charities.” National Hospitality Day is being organised by sector charities Hospitality Action, Springboard, The Drink’s Trust and The Licensed Trade Charity. Funds raised will go towards these charities who all support the hospitality industry and its workers. Venues are encouraged to support in any way they see fit – the more ambitious and creative, the better. To find out more and to get your business involved go to or contact Hospitality Action at

Running To Raise Money for the Janus Foundation and Help Inspire Young People Develop a Career in Hospitality Kelly-Marie Staunton MIH, winner of the Institute of Hospitality’s (IoH), Aspiring Manager Awards 2019 and member of the Institute, will be running the 2021 London Marathon in October in aid of the IoH’s Janus Foundation. A foundation, established in 2013 to mark the Institute’s 75-year history, that helps young people from diverse backgrounds, begin and develop careers in hospitality. Aiming to complete the iconic marathon course in less than four hours, Kelly is determined to raise significant funds for the Foundation and awareness of the work of the IoH within the hospitality industry.

“The IoH and the Janus Foundation are very close to my heart. I already operate as a mentor under the Institute’s ‘Mentor Me Scheme’ and am committed to help develop young people’s career aspirations within hospitality. We need to help more young people join this amazing industry” explains Kelly, “so I’m also joining the IoH’s campaign to say I’m in (#imin) and hope my efforts will inspire others and help me raise funds for this amazing charity” she said. To help Kelly achieve her ambition to raise money for the Janus Foundation, please visit her funding page:

Cautious Optimism as UK Hotel Occupancy Improves for Third Consecutive Month Issue 73

UK hotel occupancy rates have climbed for the third consecutive month showing an improving picture as restrictions lifted and the sector started to reopen following the third lockdown, according to RSM’s Hotel Tracker. The data, compiled and produced by STR and analysed by RSM, shows the average occupancy rate has risen from 30 per cent in April 2021 to 65 per cent in July. The thriving staycation market saw the highest average occupancy rates in Wales at 80 per cent, followed by England and Scotland at 64 per cent; with London, being more reliant on international and business travel, sitting at 49 per cent – bringing the UK average down. The average room rate followed a similar trajectory with July seeing a three-month UK high of £89; however, this is still behind the £110 average room rates in July 2019. Wales was the only region to exceed prepandemic rates at £78 in July when compared to £67 in 2019.

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In addition, revenue per available room was £57 in July 2021, up from £19 in 2020; but still behind pre-pandemic levels at £89. Chris Tate, head of hotels and accommodation at RSM, said: ‘It’s great to see hotel occupancy increasing as the UK economy opens up; and it’s encouraging that levels are already outstripping last summer’s reopening following the first lockdown. ‘Increased competition and staycation demand is slowly driving room rates up, but oversupply in London is hampering the wider UK recovery as low occupancy levels in the capital depress the national picture. ‘Brexit and Covid-19 have presented a perfect storm for the hospitality sector, creating an additional resource issue which is impacting operations across the UK, whilst fundamentally changing the market due to travel restrictions. Hoteliers will be hoping the opening of travel corridors to the US and changes to self-isolation rules for the double jabbed will drive a further increase in demand to support the post-pandemic recovery.’

Join CLH News at Hotel360 - Get Your FREE Tickets Today! We pride ourselves on bringing our readers the latest news in the hospitality industry, which is why we have partnered with Hotel360 - the UK’s leading hospitality event dedicated to increasing hotel growth and profitability. Taking place on the 28th & 29th of September at the ExCeL London, Hotel360 is all set to assert its position as the UK’s leading hospitality event dedicated to increasing hotel profitability! All under one roof, industry experts will provide ambitious visitors with their secrets to success; whilst an array of some of the most innovative suppliers in the hotel sector will showcase the solutions that are forming the future of the ever-evolving industry, all for FREE! Hotel360’s unparalleled line-up will boast over 300 cutting-edge suppliers, 150 inspirational seminars, expert-led panel debates, unlimited networking

opportunities, unmissable innovation awards, and much more. Uniting the leading innovators from the worlds of marketing, branding, facilities management, operations, technology and beyond, the event is the hub of the solutions that are providing hospitality’s professionals with the tools they need to not only grow their business, but also increase their profits The incredible features don’t stop there! Running directly alongside Hotel360 is the Hospitality Design Show. Not only will the show reveal the designs behind business growth, it also grants you with a unique opportunity to let the leading creatives guide you to success! So what are you waiting for? Visit to secure your free ticket and discover the tools to maximise your margins and stay ahead of the curve!

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82% of Veganuary 2021 Participants Eating >50% Less Meat & Animal Products Six Months Later 12

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people from 209 countries and territories took part in Veganuary 2021, breaking all previous records.

Six months after completing their one-month Veganuary challenge, 82% of those participants who were not vegan when they signed-up have maintained a dramatic reduction in their animal product consumption:

Veganuary, the global organisation encouraging people to try vegan for January and beyond, has today released the results from its six-month follow-up survey of Veganuary 2021 participants*. More than 582,000

30% are eating a fully vegan diet 38% are eating at least 75% less meat and other animal products than preVeganuary 14% are eating at least 50% less meat and other animal products than preVeganuary These results are good news for the planet coming just two weeks after a leaked report by the Intergovernmental Panel on Climate Change stated, ‘A shift to diets with a higher share of plant-based protein in regions with excess consumption of calories and animal-source food can lead to substantial reductions in emissions, while also providing health benefits … Plant-based diets can reduce emissions by up to 50% compared to the average emission-intensive western diet.’

In line with the leaked IPCC report, 68% of those Veganuary participants who continued to eat a fully vegan diet after their one-month pledge have experienced health improvements, including: increased energy (60%) improved mood (59%) better skin (52%) desired change body weight (48%) Commenting on these results, Veganuary’s International Head of Communications, Toni Vernelli, said: “These results show Veganuary is helping people make lasting diet changes that are good for the planet and their health."

She added: “Cutting out meat and dairy is the best way each of us can cut our carbon footprint. As an added bonus, over two-thirds of participants who stick with a plant-based diet feel health benefits as well! There is simply no downside to signing-up for Veganuary!” *The survey was sent by Veganuary to 65% of the 582,000 people who signed-up during the 2021 campaign. 8,690 people responded.

Single-Use Plastic Cutlery and Plates Could Be Banned In England The government has announced proposals to ban single-use plastic cutlery, plates and polystyrene cups in England as part of what it calls a “war on plastic”. Ministers said the move would help to reduce litter and cut the amount of plastic waste in oceans. A public consultation will launch in the autumn and the ban could be in place within couple of years. The move was welcomed by campaigners, however, they said overall progress on cutting plastic waste was “snail-paced”, with the EU having banned these items and others in July. The average person uses 18 throwaway plastic plates and 37 singleuse knives, forks and spoons each year, according to ministers, while the durability of plastic litter means it kills more than a million birds and 100,000 sea mammals and turtles every year around the world. A government ban on single-use plastic straws, stirrers and cotton buds came into force in England in October 2020. Environment Secretary George Eustice said: “We’ve all seen the damage that plastic does to our environment. It is right that we put in place

measures that will tackle the plastic carelessly strewn across our parks and green spaces and washed up on beaches. “We have made progress to turn the tide on plastic, banning the supply of plastic straws, stirrers and cotton buds, while our carrier bag charge has cut sales by 95% in the main supermarkets. “Now we are looking to go a step further as we build back greener. These plans will help us stamp out the unnecessary use of plastics that wreak havoc with our natural environment.” Ministers are planning a range of legislation to tackle pollution as part of an upcoming Environment Bill. Consultations on introducing a deposit return scheme for drinks containers in England, Wales and Northern Ireland and requiring packaging producers to cover the cost of dealing with waste were held earlier this year. Kierra Box from Friends of the Earth said: “We need government to take an overall approach to say that what we are going to do is bring an end to all plastic pollution, and what we’re going to do is drastically reduce the amount of all single-use products, not just a fork followed by a spoon followed by a cup.”

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Issue 73

VisitEngland Survey Shows Impact on Visitor Attractions from COVID-19

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spot, although numbers were still down almost half on 2019, followed by Chester Zoo and RHS Garden Wisley. The Tower of London, which had ranked first since 2009, saw an 85% decrease from 3 million visitors in 2019 to 448,000 in 2020, dropping to 10th place. Topping the list of free attractions in England was the Tate Modern with 1.4 million visitors, a 77% drop on 2019, followed by the Natural History Museum with 1.3 million, a 76% drop, and the British Museum 1.28 million, an 80% drop. VisitEngland’s Annual Visitor Attractions Survey for 2020 published shows the severe impact on visitor attractions from the COVID-19 pandemic, with a 65% drop in visitors overall compared to 2019 and a 55% decline in revenue. VisitEngland’s Annual Visitor Attractions Survey for 2020 published today shows the severe impact on visitor attractions from the COVID-19 pandemic, with a 65% drop in visitors overall compared to 2019 and a 55% decline in revenue. These declines were driven by site closures associated with lockdowns and opening restrictions and the significant contraction of inbound and domestic tourism in 2020. The fall in visitor numbers last year to England’s attractions was most marked for museums and galleries, other historic properties and places of worship, many of which rely on overseas visitors. Outdoor attractions such as country parks, wildlife attractions/zoos and gardens showed the smallest decreases. Overall rural attractions fared best last year with admissions dropping by 47% compared to a 74% decline for urban. Indoor attractions saw a larger decline in admissions in 2020 than outdoor with decreases of 76% and 43% respectively, partly due to lockdown restrictions delaying their reopening but also people being more reluctant to visit indoor attractions. Royal Botanic Gardens, Kew, was the most visited ‘paid for’ attraction in England last year with 1.2 million visitors, the first time a garden has taken the top

Tourism Minister Nigel Huddleston said: "I know what a challenging year it's been for our brilliant tourism, leisure and hospitality sectors. Tourism is one of our country's greatest assets, driving our economy and delivering jobs across our communities. "That's why we've provided an unprecedented £25 billion in support, including through grants, the furlough scheme and tax breaks. There are so many wonderful attractions to visit in our towns and cities and it's great to see VisitEngland's Escape the Everyday campaign championing these opportunities as we build back better." VisitEngland Director Andrew Stokes said: “These statistics are a stark demonstration of the impact on England’s visitor attractions which, even when they began to reopen last summer, had to operate with much reduced capacity before further lockdowns. It also underscores the importance of international visitors especially to our city attractions. “The findings echo our consumer sentiment research which has consistently shown a preference for outdoor visitor attractions highlighting that there is still a job to do to boost confidence in visiting city and indoor attractions. “Our world-class attractions are crucial to our tourism offer, boosting local economies across England and they need all of us to make sure they bounce back. From our world-renowned museums, galleries, castles and historic houses to our rural, wildlife and outdoor attractions, this is the year to take a new look at what is here on our doorstep.”

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Living Wage Expectations Are The Reality For Hospitality, Says Bizimply 16

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Issue 73

said Shaw. “Practically, there’s little choice for those who want to stay ahead of the pack and deliver great customer service; they need the best people front-of house in their units.

Increasing pressure on hospitality operators to pay the Real Living Wage (RLW) is likely to prove to be an irresistible force for those who want to employ the best staff, says workforce management specialist Bizimply.

“What employers can do is ensure that they are managing staff rotas and working hours as effectively as possible, by using the right workforce management tools. That also has the added benefit of freeing up managers’ time to focus on where they can be most effective - delivering great customer service.”

A ‘pincer movement’ which is seeing politicians put more emphasis on the RLW, at the same time as there is fierce competition amongst operators for the best employees, is putting the squeeze on businesses – but Bizimply believes that the best operators have little to fear. “Upward pressure on wages is a consequence of operators restaffing as hospitality reopens after the pandemic, at the same time as the sector deals with the reality of significant labour shortages post-Brexit, with many experienced employees no longer in the UK,” said Conor Shaw, CEO of Bizimply. “Of course, increased costs are always a challenge for operators to deal with, but embracing the opportunity to attract the best and most ambitious staff is a more effective approach than hoping the problem will go away.” Sacha Lord, the Night Time Economy Adviser for Manchester, has confirmed that the city is considering the introduction of a fair salary policy for hospitality operators, including payment of the RLW, as part of Manchester Mayor Andy Burnham’s plans for a Good Employment Charter.

Bizimply estimates GMs can spend up to six hours a week, compared to creating a staff rota using Excel or similar, which is time when they are not front of house managing the business. Equipping them with the right software to produce rotas and payroll quickly gives this time back. One operator using Bizimply software is now creating rotas for 60 team members, across five sites, in just one hour a week. At the same time, Prime Minister Boris Johnson defended the £20 cut in Universal Credit by saying that people would prefer to increase their income “through their own efforts”. “Despite the huge costs that hospitality operators have incurred during the pandemic, it’s clear that politicians on all sides now also expect employers to meet the increased salary aspirations of the workforce,”

Details of Manchester’s Good Employment Charter is at The Real Living Wage campaign can be found here For details of Bizimply’s support for hospitality employers see

Horseshoe Inn Earns Place Among Top 10% of Restaurants Worldwide attention given to their customers by the staff. The food was beautiful and very plentiful. I would definitely recommend this pub/eatery and will be going again".

The Horseshoe Inn, a community pub in the heart of Hunmanby, North Yorkshire has been recognised as a 2021 Travellers' Choice award winner for consistently delivering fantastic experiences to its visitors, placing it in the top 10% of restaurants worldwide. The pub is owned by leading UK community pub group Admiral Taverns, and run by passionate licensees, Dave Wells and Holly Shaw.

Craig Kennedy, Business Development Manager at Admiral Taverns commented: “It’s fantastic to see Dave and Holly's hard work throughout the past year being rewarded with this excellent achievement. The pub itself not only hosts a spectacular beer garden, with amazing flowers at the front, but has the food to match the beauty of the pub. I would recommend everyone to visit and try the food for themselves.”

This achievement celebrates businesses that consistently deliver fantastic experiences to people around the globe, having earned great traveller reviews on TripAdvisor over the last 12 months. As challenging as the past year was, licensee duo, Dave and his daughter Holly stood out by continuously delivering great service and experience to their guests, providing delicious food and drinks to their customers. Located in the beautiful Hunmanby, the traditional community pub offers a range of locally sourced food, including Steak, Gammon, homemade steak pie, lasagne, cod, and scampi. The kitchen is run by experienced chef, Marie Granger who has been at the pub for three years. Dave Wells, Licensee at the Horseshoe Inn, commented: “It’s an honour to receive this award, being recognised as one of the top restaurants worldwide. We take great pride in offering the best food around, and I’m so grateful for the reaction from all our customers. As hard as the past year has been, our community has always been supportive of

the pub.” Dave takes great pride in providing the best service around, and from visiting its TripAdvisor page, you will see the list of amazing reviews, with over 100 “excellent” reviews. The most recent describing their visit as "amazed at the friendly atmosphere and the level of care &

Kanika Soni, Chief Commercial Officer at TripAdvisor. “Congratulations to all the winners of the 2021 Travellers' Choice Awards, I know the past year has been extremely challenging for tourism businesses. What has impressed me is how businesses adapted to these challenges, implementing new cleanliness measures, adding social distancing guidelines, and utilizing technology to prioritize guest safety. The Travellers' Choice Awards highlight the places that are consistently excellent - delivering quality experiences time and time again even while navigating changing customer expectations and new ways of working. Based on a full year of reviews from customers, this award speaks to the great service and experience you provided guests in the midst of a pandemic.”

Tyrrells Launches ‘Pub Classic’ Flavour and Pledges £50k Donation to British Pubs - Continued support of the Licensed Trade Charity with new on-pack promotion -

KP Snacks, the no.1 supplier of Bagged Snacks in pubs and bars1, and its premium snack brand Tyrrells, have announced the launch of an exciting new flavour alongside a promotional campaign supporting the Licensed Trade Charity (LTC). From September to November, 2 million special edition packs of Tyrrells crisps will be on sale, with Tyrrells donating £50,000 to the LTC from sales generated. Running for the second year in a row, the campaign looks to help the On Trade Channel recover from the pandemic by supporting the LTC which provides essential help across the industry, from financial hardship to mental health. The nationwide initiative will run across three of the most popular Tyrrells flavours: Lightly Sea Salted, Mature Cheddar & Chive, and Sea Salt & Cider Vinegar in 40g singles format, as well as a new product, Tyrrells British Beef & Ale. Designed to be the perfect accompaniment to your chosen drink, Tyrrells British Beef & Ale crisps provide consumers with a favourite pub classic in a delicious snack form. With consumer preference for meaty flavours in crisps and snacks growing2, the new product is set to catch the attention of pub-goers looking for a snack. Beth Minch, Marketing Manager at Tyrrells says: “Tyrrells is a premium snack brand which provides hand-cooked crisps in a range of delicious flavours. As we launch this year’s campaign to support pubs and bars, we are excited to also be introducing the

new Tyrrells British Beef & Ale flavour, which was created with pubs in mind. “We are incredibly proud to be supporting the LTC for a second year. As a brand, we are committed to supporting further recovery of pubs and bars after such difficult times. We are eager to see pubs get fully back on their feet and are thrilled to be able to contribute to the valuable work of the LTC.” Commenting on the partnership, Paula Smith, Head of Marketing, LTC said: “We’re so pleased to be collaborating with Tyrrells on this campaign and for the valuable funds to help pub people all over the UK”. Taste and quality is at the heart of the Tyrrells offering and its authentic English heritage attracts consumers all over the UK, and internationally too. With a £55.4m RSV and growing at +10.2%3, Tyrrells products are currently purchased by over 5.5m households, with its main shoppers falling within the 45yr+ ABC1 category.4 It is the UK’s No.1 vegetable crisp brand and the No.2 hand cooked crisp and has 86 Great Taste Awards across its portfolio. 1 Kantar OOH Panel 52 w/e 27 December 2020 - Pubs and Bars 2 Nielsen Scantrack Tot Covg, Value sales MAT 18.04.2020 3 Nielsen Scantrack 17.07.2021 4 Kantar WPO 14.06.20

London Eating Styles Changing For The Better 18

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By Tony Lorenz, Senior Partner of The Lorenz Consultancy (

With the news that Westminster Council is extending licenses for Al Fresco dining, it’s clear that the way we dine may look substantially different in the short term, and may mark the beginning of a long-term trend. Al Fresco dining street licences have allowed many operators to generate some extra trade during the pandemic. It’s also been a great experiment: as we stroll around Central London, it’s clear that very little harm has been done by operators trading outside their premises – in many cases for the first time ever. As the Capital returns to normal, some roads around Soho have been re-opened removing opportunities for street dining. However, it’s still a really positive development that the pavement licenses under the Business and Planning Act 2020, which were due to expire on the 30th September this year, are to be extended until 30 September 2022.

WHAT DOES THIS MEAN IN THE SHORT-TERM? Put simply, we’re going to see outdoor dining continue in the capital. It seems that Westminster council have realised that little harm is done by allowing operators to use space outside their restaurants for trading purposes. Some operators are agreeing with adjacent retailers to extend their operations into the evening by placing tables in front of their

shops. London, a city that has not benefited from Al Fresco dining in the way that many cities on the Continent have, is finding that this flexible provision allowing people to eat outdoors is catalysing economic recovery from the harsh effects of the pandemic.

When acquiring new premises, operators will be looking for those which have the ability for external trading. This will change the game for developers constructing new sites with a restaurant element: open space will become a major consideration.

This seems particularly prudent given the possible need for social distancing measures in the winter. With the use of outdoor seating, it’s possible that this winter's trade will be different to the lockdown of last, as we will be able to meet under the protection of vaccines and outdoor seating.

It is also likely that after a successful test period Al Fresco dining will be supported by the public, who have limited desire to return to cramped settings, even with widespread vaccination.

Our restaurant clients cherish outside seating, since, once customers arrive, customers who can't get a table will invariably book or take a table inside. All that's needed is good, or at least mild, weather for restaurateurs to see real benefit on their bottom line. From a real-estate perspective, we predict that where operators cause little harm trading outside their licensed premises, they may enjoy the benefit of this extension, and also be able, on expiry, to make this facility permanent. It will be of paramount importance to ensure no encumbrance to pavement users. With permanence, it may be cost effective to enclose the space going forwards, with restaurants erecting enclosures or at least roping off sections of pavement, to clarify where their outdoor seating begins. Pavement users would appreciate that.

WHAT DOES THIS MEAN IN THE LONG-TERM? It is likely that this amended legislation could result in permanence, which would then fundamentally alter how restaurant experiences work especially in Central London, and indeed in the big cities across the UK.

Most landlords will need to agree to lift restrictions in existing leases to allow external trading for some extra rent. The normal rule of thumb has valued outside trading space on rent reviews and lease renewals at 25% of the value of the ground floor rate per square foot, a small increase for restaurateurs to pay for this facility.

CHANGE IS HERE TO STAY The look of the UK restaurant industry is changing. This is going to mean that restaurateurs and investors are going to have to be more inventive, which isn't a bad thing. Innovation and change to suit changing consumer habits will lead to the resurgence of the UK hospitality sector. Outside trading space attracts customers into premises and increases the number of covers. Overseas visitors love London, and when tourism comes back permanently, al fresco dining may entice people to return and encourage others. All we need is some pleasant weather in the UK to make it the new norm. Where's the downside I ask?

Business Rates System An “Indefensible” Disincentive To Invest, Says FSB Issue 73

Small firms should not be penalised with a higher business rates bill for greening their premises or improving staff wellbeing with new amenities, while childcare providers should be granted rates relief, FSB says in letter to Government • Federation of Small Businesses (FSB) writes to Government outlining recommendations ahead of autumn review • Describes tax as an “indefensible” disincentive to invest in net zero and employee wellbeing measures • Calls for relief for childcare providers, fair revaluations, and removal of rating rule that hurts expanding small firms The UK’s largest business group has written to the Government to highlight steps that should be taken to protect small businesses, spur

economic recovery, and secure green investment as part of a business rates review that is set to move forward in the autumn. In a letter to ministers, FSB National Chair Mike Cherry describes the tax as “regressive and outdated”, and encourages policymakers to: • Stop penalising investments aimed at improving sustainability and working conditions for employees, such as solar panels, insulation, ventilation, recycling facilities and bike sheds – such additions typically cause a property’s value, and by extension its rates bill, to increase. • Exempt all childcare providers from business rates to bring support across England in line with that provided in Wales and Scotland. • Aid high street recovery by accelerating reforms that have seen some of the smallest businesses removed from the rates system by increasing the threshold for 100% small business rates relief to £25,000. • Remove a quirk in the system that causes a firm operating across two premises to be charged rates even if its total valuation should see it qualify for relief. • Ensure that efforts, welcomed by the small business community, to conduct more frequent revaluations for business rates purposes are light-touch and transparent, and do not prevent valid appeals. Mike Cherry said: “The Government is absolutely right to overhaul a

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business rates system which often lets online retailers operating from remote warehouses off the hook whilst punishing small businesses that serve as community hubs. “This is a levy that hurts small firms trying to do the right thing: if you put solar panels on the roof to aid your transition to net zero, or install ventilation to support the wellbeing of your staff, the Valuation Office Agency will advise your local authority that you should be paying more in business rates. “As we look to aid the small business community’s transition to net zero, and employee safety and wellbeing as we come out from the pandemic, this simply cannot be the right approach to taxation. “Instead, we should be aiming to take more small firms out of the system altogether, not least our childcare providers, who have done so much to support families throughout an incredibly tough 18 months and are finding that making ends meet is an increasingly precarious business. “Renewed efforts to ensure that rates bills are based on fair valuations are welcome and much needed – the more we can move to rolling upto-date valuations, the more we can ensure this is a fair system fit for the digital age.”

Beer Shortage Reports at Wetherspoons Inaccurate says Tim Martin Report of supply issues and bear shortages at Wetherspoon pubs are inaccurate says chairman Tim Martin.

ly misleading.”

The company said: “For example, a BBC headline said ‘Wetherspoon runs low on beer amid driver shortage’ and quoted the singer Billy Bragg who said ‘Here’s a lament for Tim Martin, whose Wetherspoon chain is struggling with the realities of the Brexit for which he campaigned so loudly’.

Wetherspoon Chairman Tim Martin added: "Strenuous efforts are being made to link supply issues to Brexit. In this case the main link relates to industrial action - Brexit gave the power to the UK Government to allow more HGV drivers in, should it choose to do so.

In fact, it is inaccurate to say ‘Wetherspoon runs low on beer’ because beer shortages applied only to a minority of the 23 products sold on draught by the majority of Wetherspoon pubs. As of Wednesday (1 September), when the BBC report was issued, the overall amount of beer Wetherspoon had in stock was about the same as two years ago. These limited shortages followed threatened industrial action in recent weeks by drivers and warehouse staff acting on behalf of Heineken which, Wetherspoon understands, included an overtime ban.

"There are supply chain issues in many EU countries following the pandemic. It has been widely reported that there are shortages of 400,000 HGV drivers in Germany, France and Spain, for example, and Germany, in particular, is struggling with major worldwide supply chain issues.

As a result, some Wetherspoon pubs ran out of Heineken products and there was a knock-on effect on other brands. Therefore, the impression given by the report in the BBC article regarding shortages was high-

"As an aside, it is interesting to note that a recent BBC report on McDonalds running out of milk shakes hardly mentioned Brexit and its report on shortages at Nandos did not mention Brexit at all. By the same token, a BBC report, a fortnight ago, on beer supply issues in Scottish pubs did not mention Brexit either. However, the BBC report on Wetherspoon refers to Brexit in the headline"

Hybrid Hospitality: Can the Industry Have the Best of Both Worlds? 20

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by Gavin Peters, Chief Strategy & Marketing Officer at Onvi (

debilitate the industry. The business-as-usual model will no longer work in the current operating environment; only those who are innovative and have a digital strategy in place will be well positioned to welcome the ‘next normal’. Top priorities should be: 1.To streamline operating procedures and enhance delivery capabilities to reduce reliance on service staff. 2.Enable the ability to adjust menus in case of supply shortages and cater to shifts in customer habits and preferences. 3.Attract and retain customers and maximise throughput of sales at peak times.


It’s no secret that the food services and hospitality industry has been lagging in digitalisation compared to other sectors such as retail. However, the challenges brought about by the pandemic has seen many traditional offline businesses such as pubs, bars and restaurants turn to technology as a sure-fire way to remain resilient and navigate the uncertainties during this period. Online ordering and contactless delivery services boomed; DIY meal-kits were sold online by everyone from pasta aficionados to Michelin star restaurants, and when the UK first eased restrictions in July 2020, we saw digital ordering and payment solutions being adopted at breakneck speeds. Now, as things continue to ‘normalise’, the question is whether it’s back to the old ways or if the rate of digitalisation continue. While restrictions have been lifted in the UK and indoor dining has returned, challenge from ongoing staff shortages to supply chain issues continue to

A hybrid approach of physical and digital transformations can help streamline operations to maximise efficiency, especially with reduced staffing. Many operators have seen benefits from COVID-induced initiatives and would like to continue offering outdoor dining, takeout and delivery services, and customer self-service options. Combined with contactless ordering and payment options, operators should consider making physical layout changes. These could include adjusting traffic flow for indoor and outdoor table services, adding ‘Pronto Pickup’ lanes for takeout and delivery orders, or allowing customer self-service. Implementing automation wherever possible can increase productivity while the contactless options provide peace of mind for customers still hesitant to return to dining indoors.

age member of front of house staff increase productivity to the equivalent of adding an additional three hours to their shift. This means those businesses with a reduced headcount can continue to offer excellent service, allowing staff the breathing room to stop and engage with customers, be hospitable and make sure guests get the most out of their visit. Staff are still vital for creating a personable hospitality experience, but businesses can now benefit from automation in a way that wasn’t previously possible.

MANAGING INVENTORY AND INCREASING SALES With no more restrictions, businesses should now focus their efforts on maximising sales throughput with creative inventory management and upselling mechanisms. On average, companies see a 30 percent uplift in sales via digital channels versus traditional ordering. Effective marketing levers could include just-in-time offers featuring the most popular items or pushing offers for items in stock as a measure of inventory management, especially as food supply issues may continue.



Innovative technology solutions can play a pivotal role in transforming how hospitality businesses operate as we know it and contribute significantly to the economic recovery of the sector. This was once beyond the reach of smaller independents that make up 80 percent of the industry. They can now equally have the tools to take payments, gain actionable customer insights, and create promotions that appeal to their customers.

Automating the ordering process allows customers to save time by accessing the menu and ordering directly via their own devices. It also allows operators to provide great, fast service with less staff. The time shaved off taking orders and putting it through the till can see the aver-

In order for businesses to survive and thrive beyond the pandemic, it’s a case of out with the old and in with the new - future proofing your business with a model to maximise profitability whilst providing a great customer service.

Saniflo Macerator Pump Gives New Lease of Life to British Treasure The Saniflo Sanicubic macerator pump is breathing a new lease of life into a highly-acclaimed piece of British heritage – a replica of the famous ship, the Golden Hinde, known for circumventing the globe during the 16th century under the command of British explorer Sir Francis Drake. Sitting in dry dock, the replica ship, which has also sailed the seas worldwide, is now a stunning floating museum and events’ venue near London Bridge. The owner of the Golden Hinde, Roddy Coleman, who has ensured the ship remains faithful to the original, first installed a Sanicubic a couple of years ago in the dock beneath the ship to take the waste from two WC cubicles used by visitors and staff. It discharges waste up and along the dock walls through 35mm pipes to connect to the sewers above at street level. During this time, it has provided faultless service, so when the team decided to install on-board facilities during the COVID-19 lockdown, he knew that a Sanicubic would fit his brief. Located underneath the floorboards in the bow of the ship, it is perfectly positioned to take waste from two new WCS cubicles and basins as well as a new kitchen area in the galley. A dishwasher, sink and icemaker are all plumbed into the Sanicubic thanks to its multiple outlets. The plumbing

Cereal Partners UK

Mikey Billingham – Out of Home Business Manager At Cereal Partners UK we have been in regular contact with our Hospitality customers throughout lockdown, continually looking to support their needs during this difficult period, in particular around practicality.

work was carried out by Toby Millinder, who is a full-time employee at the Golden Hinde and in charge of all the updates; “The Sanicubic has enabled us to do our own catering on board for events rather than bring food on board. We also have children for overnight stays on board and it means they don’t need to alight to undertake night time ablutions. It was very straightforward to install and I have run it into the same lengths of pipework along the dock walls, which saved a lot of time and work. Since the installation we have had a wedding on board, as well as an overnighter for a group of children. It has made life much easier all round.” Saniflo Head of Marketing and Product Management, Ann Boardman, says: “It’s wonderful to see pieces of British heritage being lovingly preserved and given a new lease of life ready to welcome back the public after COVID-19. Thanks to Saniflo, such national treasures can go on providing wonderful experiences to members of the public. There really is a Saniflo solution to suit all manner of quirky public and private establishments, even in places where there is no mains drainage.” Visit for further information.


Many of our customers have reviewed their Food Strategy and prioritised guest safety in their plans. As a consequence, we have seen a significant increase in demand for our Box Bowls Single Portion Packs, which customers have turned into a convenient post COVID solution.

Whether this is an in room offering, table service or a takeaway breakfast, our portable portion packs of some of the UK’s most loved cereal brands have been a key topic of conversation. Key features guests look for in their breakfast when staying away from home are quality and variety, with many guests seeking familiarity with some home comforts. And that’s what our cereals are offering, with wholegrain as the number one ingredient.

Guests want to feel safe when staying within a venue and reassured that all precautions are being taken to minimise risk whilst vaccinations continue to be rolled out. See the advert on the facing page for details.


Asian Restaurant Awards – The Winners 22

CLH Digital

Issue 73

Winners of the prestigious Asian Restaurant Awards were revealed at a glittering awards ceremony at the Manchester Mercure Piccadilly, on Tuesday 31st August, hosted by BBC news anchor Samantha Simmonds. Top accolades went to:

Asma Khan’s who female-only kitchen of former home cooks at London’s Darjeeling Express, who won Best Casual Dining Restaurant Rajesh Suri, owner of Grand Trunk Road, who led Tamarind to the first Indian restaurant in the UK to a Michelin Star, won Best Asian Restaurant. Grand Trunk Road’s and Tamarin’s former head chef Dayashankar Sharma received the Best Newcomer award for his Heritage Dulwich debutant. “India’s answer to Heston Blumenthal”, Stephen Gomes, collected the award for Best Fusion Restaurant for DUSK in Brentwood, Essex for his “spectacular” molecular gastronomy. Special Just East regional accolades for Best Takeaway went to Stopsley Sturma in Luton and Achaari in Macclesfield. Xiang Yang Liu chef at Panda Mami, with branches in Chester, York and Manchester, was awarded for the Best Asian Fusion Buffet There were also special prizes for Shabit Hussain of the Akbar Group (Curry King), a Lifetime Achievement Award for the for the Aagrah Group’s Mohammed Aslam, and Community Hero Awards for Mohamed Shajad Khan of Blue Tiffin in Oldham. The full list of regional awards winners can be viewed at

A Summer Of Feel Good Food This year, Love Seafood by Seafish is celebrating Summer of Feel Good Food and encouraging the nation to choose the nation’s favourite takeaway – fish and chips. And you can be part of it. Launched in 2020, Love Seafood has an aim of encouraging the nation to eat more seafood, building strong band of advocates around the industry and celebrating the huge diversity of fish and shellfish available to the UK consumer. With more people than ever before planning to holiday at home this year, Love Seafood is making the most of the immense opportunity available and supporting the UK’s amazing local fish and chip shops with an integrated marketing campaign. Here’s what we’re planning and how you can get involved:

Addressing the Asian Catering Federation’s (ACF) first awards ceremony with a live audience since 2019, its Chairman Yawar Khan, acknowledged the Asian hospitality sector’s resilience, innovation and generosity in the face of a global pandemic. He said that in order to survive, some Michelin-starred fine dining Indian restaurants began offering takeaways for the very first time. Others sold finish-at-home meal kits, containing pre measured ingredients and recipe instructions. Another operated pop-up delivery kitchens, based in locked-down pubs. He warned that despite the general reopening since lockdown, that restaurants face more adversity in the form of rising prices and worsening staff shortages. “Compete on quality not price and train and reward your loyal, hardworking staff well – because if you don’t, someone else will,” said Khan. The evening was attended by 500 leading restaurateurs, chefs, food writers and VIP guests. With the shortlist determined by over 100,000 public votes, the Awards were opened to all Bangladeshi, Burmese, Chinese, Filipino, Indian, Indonesian, Japanese, Korean, Malaysian, Middle Eastern, Pakistani, Singaporean, Sri Lankan, Thai, and Vietnamese restaurants and takeaways in England, Wales and Northern Island. On 20th September, the ACF will also be hosting the Asian Restaurant Awards 2021 for Scotland, at the Sheraton Grand Hotel in Edinburgh. Like their sister accolades the Asian Curry Awards which will take place in London on 21st November, the Asian Restaurant Awards are national. The Manchester location was chosen to make the event more accessible to venues outside London and the south east. Avoiding the term ‘curry’ means the awards reflects the rich diversity among many of the world’s great cuisines. A series of engaging features and fun, shareable content is being pitched to national and local media titles across the UK to inspire people to choose fish and chips for their next takeaway meal. Content from the campaign will be available on the Seafish website for other businesses to use in their own marketing activity. Love Seafood will also be working with popular influencers from across the UK on @loveseafooduk social media channels, sharing their favourite spots for summer days out (which of course will include portion of fish and chips!). If you’d like to be considered for an influencer drop, let us know!

GET INVOLVED Love Seafood by Seafish has produced range of marketing materials to support the Summer of Feel Good Food campaign, available to download at Feel free to use these in your own marketing and social media activity. Working together with businesses, our Summer of Feel Good Food activity is designed to make sure the nation’s favourite is is first on the list for UK adventures during 2021 – if you’d like to get involved or want more information, email us on See the advert on page 9 for details.


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Event Visitors Returning, But COVID-19 Concerns Linger 26

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CGA’s pre-pandemic research found that around a third of consumers in Britain typically visited concerts (37%), sporting events (35%) and festivals (29%). Now, the latest Consumer Pulse survey shows that more than two in five (43%) of these visitors attended at least one large-scale event in just ten days after ‘freedom day’ on 19 July. One in five (22%) went to a sporting event, while 16% and 14% have been to a festival and concert respectively. These early returners appear to be happy with their experiences. Around four in five say they felt safe at sporting events (84%), festivals (83%) and concerts (79%). This follows efforts by event organisers to reassure hesitant visitors by extending some COVID-19 precautions beyond the requirement to do so. However, the Consumer Pulse research reveals some lingering anxiety about big events. While more than half (57%) of typical festival goers feel very or quite confident about visiting, this decreases to 52% for sporting events and 49% for concerts and gigs, leaving a significant proportion of consumers who remain hesitant, or who plan to wait a while before going back. This means there is still work to do to return the levels of attendance at big events back to pre-COVID-19 norms. A quarter of typical largescale event visitors plan to visit sporting events (26%) and concerts

(25%) in the next three months, and slightly fewer (19%) intend to go to festivals—though all three numbers are well up on actual visits in the ten days after ‘freedom day’. Continuing COVID-19 measures could help encourage cautious consumers back to events faster, the research suggests. Well over a third of typical event visitors would like to see various precautions kept in place for at least six months, with regular surface cleaning (41%) and socially distanced standing or sitting areas (41%) the most popular, followed by mandatory face coverings (39%), reduced capacities (39%), extensive availability of hand sanitiser (37%) and one-way walking systems (35%). There were fears that event visitors might be slow to return this summer, but this research shows pent-up demand is already being released,” says Rachel Weller, CGA’s director of consumer research and marketing. “It’s not surprising to see that confidence levels are higher for outdoor events like festivals and sporting events than for concerts or gigs indoor, where space is typically more limited and concerns about safety will be higher. For event operators, the big challenge now is to provide the communal atmosphere and memorable experiences that fans of big events like, without compromising safety precautions to reassure those who are still cautious.”

Heineken UK Injects Another £38m Into The Great British Pub Following the easing of lockdown restrictions last month, there’s good news for pubgoers as HEINEKENowned Star Pubs & Bars has announced a £38m programme to benefit 700 local pubs across England and Wales by the end of 2021. The move will create an estimated 500 new jobs. Nearly 80 pubs will be completely transformed with major makeovers costing between £125,000 and £400,000 each. Every scheme will be bespoke and tailored to the pub and the community it serves. As Britons travel less and many still work from home, the investment will focus on creating premium locals in suburban and high street locations within a 10-minute walk from residential areas.

of the great British pub and especially the leased and tenanted model. We’re committed to building on that support with refurbishments, so that pubs around the country thrive for the long term.” A £165,000 investment at Ye Olde Hob Inn in Bamber Bridge, Lancashire is typical of Star Pubs & Bars’ refurbishment programme. It has put the pub on the map as a great quality, family-friendly local and created 10 new jobs. The work renovated the outside of the 17th-century pub, and the interior was also completely redecorated, bringing out its character and making it even more welcoming. A new 60-seater garden doubled the pub’s capacity, while a brand-new kitchen meant up to 80% more home cooked meals could be served.

The revamps will make the pubs more comfortable and stylish inside and improve beer gardens. Better quality food will be introduced – which is typically expected to account for 30% of sales – as well as good coffee and premium spirits, wines, lagers and ciders.

The pub opened in February last year but due to lockdowns and the restrictions in the Northwest, was only able to open for five months in 2020 and four months this year.

Lawson Mountstevens, Managing Director, Star Pubs & Bars, said: “Many people have rediscovered the joy of their neighbourhood pub between lockdowns over the last year, and are opting to stay local. This investment responds to that demand giving communities quality pubs on their doorsteps. We’ve spent £62million on rent cuts to keep our pubs afloat during the pandemic. The pandemic has shown the resilience

Licensee Sarah Locke said: “People love the new look, and it’s bringing in all ages. Local residents who hadn’t been in for years, if ever, are now regulars, plus we’re attracting a lot more drive-by customers. We saw the impact of the refurbishment immediately. Sales trebled overnight when we reopened and have stayed at that level despite a lot of local competition, Covid restrictions and the overall impact of the pandemic, which we really felt in this area.”

The Shock Factor Sudden Cardiac Arrest (SCA) does not discriminate and can occur at any time or in any place. According to the Resuscitation Council, approximately 200 cardiac arrests occur each day in the UK. 90-95% of cardiac arrests are fatal. Just 5-10% of people who suffer a cardiac arrest outside of a hospital environment survive. This is often due to a lack of quick and effective treatment.

your staff how to use them, should be a mainstay of your health and safety provision. In the event of a Sudden Cardiac Arrest, effective CPR and defibrillation are critical to the individual’s chances of survival. If a defibrillator is used and effective CPR performed within three to five minutes of collapse, the chance of survival increases from 6 per cent to 74 per cent. Yet one of the main reasons so few people survive Sudden Cardiac Arrest is due to defibrillation not being provided quickly enough after they have collapsed – with findings showing that only 22 per cent of people in the UK would be confident in performing CPR on a stranger. Therefore, training and equipping your staff with the knowledge and confidence to perform effective CPR and defibrillation is a necessity.


Medical emergencies such as SCA are life threatening so having the correct equipment and training in place is essential.

While we cannot prevent Sudden Cardiac Arrest, we can prepare for it by ensuring that all hospitality venues have access to defibrillators. Ensuring your venue has access to a defibrillator will allow you to act effectively and confidently in the event of an emergency.


At defibshop, our mission is to ensure that all UK businesses have the skills and knowledge to save a life. Speak to our defibrillator specialists today and take the next steps to ensure your workplace is heart-safe.

Such is the varying nature of the hospitality sector, it’s staggering to think that having a defibrillator is not a legal requirement for UK hospitality businesses.

To find out more visit or contact our friendly experts on 0161 776 7420.

As a hospitality organisation, providing access to defibrillators, as well as training

Alternatively see the advert on page 8.

WTTC Calls for an End to the Discredited Travel Traffic Light System 28

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The World Travel & Tourism Council (WTTC) has called upon the UK government to finally bring an end to the widely discredited travel traffic light system.

Costly testing is putting travel out of the reach of hard-working families and returning it to the preserve of the wealthy.

The call comes after the latest update which saw just seven countries added to the green list, with Thailand, a popular winter sun destination for holiday starved Brits, and Montenegro, added to the red list.

Julia Simpson, WTTC President & CEO said: “The traffic light system is widely discredited. It puts the UK at a disadvantage and is squandering the vaccine dividend.

Turkey, widely expected to be able to welcome British visitors stayed in no-go red, seriously damaging its travel sector.

“This is the 51st change in a baffling array of travel bans. Holidaymakers are confused and frustrated. The UK government is seriously damaging the Travel & Tourism sector which in turn supports thousands of businesses and jobs.

WTTC, which represents the global Travel & Tourism private sector, says both consumers and Travel & Tourism businesses have lost confidence in the system. It condemns the endless chopping and changing of countries that causes confusion, and only benefits an unregulated market of costly test suppliers.

“The UK government appears to have no exit plan. The Global Travel Taskforce, set up to oversee these haphazard travel restrictions must set out a clear strategy to recover normal travel. “Nowhere should be off limits to anyone in the UK who is fully vaccinated, except in exceptional circumstances.

The global tourism body says planning for most businesses – and holidaymakers – had been rendered next to impossible by the 51st change announced today.

“Turkey is a wonderful country and has been a very popular destination for British holidays for many years. The UK government’s decision to keep it on a no-go ‘red’ list is very disappointing. Travel & Tourism businesses up and down the country were looking forward to welcoming British holidaymakers and the return of Turks living in the UK who are desperate to visit family and friends. WTTC will do all we can to reverse this decision.”

WTTC says the time has come to ditch these disruptive updates completely and allow all those fully vaccinated to travel freely once more – unless travelling to a red-list country. Travel should be allowed with testing – for the unvaccinated – to ensure those who are unable to get vaccinated are not discriminated against.

WTTC has helped to spearhead the coordinated international response to the impact of the pandemic upon the global Travel & Tourism sector – which has so far cost more than 307,000 jobs in the UK alone, with many thousands more still at risk.

PCRs should be replaced with the more affordable antigen tests. However, if the UK government continues to insist on costly and unnecessary PCR tests, it should bear the cost instead of passing it on to consumers, which deters Britons from travelling.

Brew’d Nitro Cold Brew - Serve Perfect Iced Coffee in Moments A Brew’d Nitro Cold Brew machine uses a bag in box system much like a juice dispenser, where concentrated cold brew coffee is mixed with chilled water and nitrogen. The water dilutes the concentrate, whilst the nitrogen creates a smooth creamy texture. The finished product is a perfectly chilled, silky smooth cold brew coffee that is dispensed with ease from the integrated tap.

EXPAND YOUR MENU The opportunities from your new Brew’d machine are endless, as the cold brew coffee can be used as a base for literally thousands of different iced drink combinations.

ADD MILK Boost your Nitro cold brew’s already creamy texture by combining it with fresh milk or dairy-free alternatives.

ADD A SPLASH OF FLAVOUR Iced coffee is the hottest drinks trend of the summer, and thanks to the Brew’d Nitro Cold Brew Coffee Machine, serving it just got 1,000 times easier. The UK’s iced beverages market is worth over £450 million per year, with over 6.4million sold in UK coffee shops each week in the summer months. With a second heatwave on the way, there’s no better time to invest in a cold brew machine that will expand your drinks offering and boost your profits.

WHAT IS BREW’D NITRO COLD BREW? Cold brew coffee is prepared by soaking coffee grounds in cold water for a long period of time. The resulting drink is very different to what you’d get from icing hot coffee. Cold brew has a much lower acidity, is smoother, sweeter, and there is generally little or no bitterness. Whilst delicious, it is extremely time-consuming to prepare manually.

Adding a pump of syrup is the easiest way to add variety to your cold brew coffee menu. Invest in a core range of coffee syrups for extra flavour sweetness. The nations three favourite flavours for iced coffee drinks are caramel, salted caramel and vanilla.

TOP IT OFF Brew’d Nitro cold brew is already capped with a creamy foam top, but for something extra indulgent you could add a layer of milk foam or whipped cream.

FROM DAY TO NIGHT Transitioning your Brew’d Nitro Cold Brew coffee machine from daytime service to night couldn’t be easier. After months of mixing quarantine cocktails at home, people are back in pubs, bars and clubs and the demand for beautiful professionally made cocktails is high.

CRAFTING THE PERFECT ESPRESSO MARTINI A well-made espresso martini is a thing of beauty. Lightly bitter, with a dark chocolatey undertone and balanced sweetness, and it couldn’t be easier with a Brew’d Nitro Cold Brew coffee machine.

Classic Espresso Martini You’ll need... 50ml Premium vodka such as Chase Vodka 25ml Quality Coffee liqueur such as Conker Brew’d Nitro Cold Brew Coffee Whole coffee beans or grated chocolate to garnish

Method Combine the vodka, coffee liqueur and ice in a cocktail shaker. Add the nitro cold brew coffee from your Brew’d machine then shake. Strain into a pre-chilled glass and add whole coffee beans or finely grated chocolate to garnish. To get a free quote for a Brew’d Nitro Cold Brew Coffee machine, please call Liquidline on 0800 849 9110 or email find out more please visit:

An espresso martini is an obvious choice to get the most from your

Caffè Culture Returns This September Caffè Culture, the UK’s premier trade exhibition for the coffee bar market, will return from 2-3 September 2021 at the Business Design Centre, London, marking one of the first face to face events of the season. Over 4,000 decision makers consisting of independent coffee shops owners and buyers from the multiples and high street chains will visit the show to source the latest products and services needed to run a successful operation. Caffè Culture’s exhibitors will showcase products ranging from tea, artisan food, bakery and chocolate right through to equipment, technolo-

Brew’d machine in the evening. It is the ultimate impulse purchase of the drinks world, which falls into place at that moment of the evening when you decide you’re not ready to go home. Whether that be transitioning from the workday to after-hours, or from the early part of a night out to the next leg, the perfect combination of caffeine and alcohol is the rocket fuel that powers the night that little bit longer.

gy and packaging. Some of the highlights for 2021 include: • RECONNECT with Victoria Arduino RECONNECT will play host to some of the UK’s finest speciality roasters including; Caravan Coffee Roasters, London Grade, Cupper’s Choice, Crosby Roasters, Hasbean, Ozone, Foundation Roasters, Ue Coffee Roasters & Common Coffee. • NEW for 2021 Speciality Tea Hub This new feature has been launched in partnership with the European Speciality Tea Association (ESTA) to promote the growing spe-

ciality tea market. As well as a variety of tea suppliers and an ESTA lounge, the feature will house a Brew Bar to enable visitors to taste some award-winning teas and to learn how to incorporate a more professional and profitable tea offering into their existing businesses. • Caffe Culture Talks programme The multi-streamed Caffé Culture Talks Programme is an essential part of the show’s offering which has over 50 leading international speakers and panellists. Coffee Studies, The Roasters Forum, People & Culture, and Caffé Insights provide a diverse and specialist series of talks to inform, educate and inspire owners and operators from all types of speciality coffee and hospitality businesses. • SCA Latte Art Competition The SCA UK Latte Art Championship is an exhilarating competition showcasing pouring perfection. Each competitor will showcase their latte art skills in pouring and matching pairs of drinks, with the most complex and visually appealing designs possible. Caffè Culture Show will take place in the Business Design Centre, Islington, London from 2-3 September 2021. Trade visitors can register at


CLH Digital

Issue 73

Chefs' Buyers Guide

The Need to Offer More Than Just Great Food in 2021 Commercial Director of Wanis International Foods (, George Phillips talks about why venues need to offer more than great food in 2021. The closing of restaurants during the pandemic and the restrictions that still follow saw a step-change in which consumers were welcomed back, whether willingly or less so, to the delights of their own kitchens. The unstoppable behemoths that are Just Eat, Uber Eats and Deliveroo, together with many consumers’ new-found experience of cooking for themselves 7 days a week, has resulted in customers becoming accustomed to eating their favourite restaurant food in the comfort of their homes. This means venues need to work that much harder to get customers through the door, and while many are already rising to the challenge, there is perhaps some unintended assistance from the Foreign Secretary. 2021 is fast becoming the year of the staycation due to the confusion and frustration of the ever-changing foreign travel traffic light system. This presents a fantastic opportunity for venues to capitalise on a captive audience this summer by creating experiences that drive footfall. As the adage says: "If the mountain will not come to Muhammad, then Muhammad must go to the mountain", which is why creating a staycation experience within your venue could be a real money spinner this year. Rather than going with the obvious such a Spanish theme with paella and sangria, think outside the box to offer your clientele something a little more exotic, such as a Caribbean-themed Staycation experience. The growing popularity of the bottomless brunch shows no signs of slowing down and customers seem to be willing to pay a little bit more for an experience that is worthy of posting on their social media feed, particularly after being starved of this during lockdowns. Dress up the room and create interesting Caribbean themed backdrops for customers, not forgetting inflatable palm trees for their ubiquitous selfies, which also has the added benefit of promoting your venue via their social media platforms. Download a suitable playlist

from Spotify and you’re good to go. Set menus work really well within this space and help simplify the offering for the kitchen. You don’t need specialist staff to create exciting dishes with a Caribbean flavour, just look to Tropical Sun, one of the brands in our portfolio, for ingredients, seasonings and condiments together with a selection of authentic recipes that can very easily help you create a real taste of the Caribbean. Everything you need from genuine Jamaican Jerk Seasoning, Ackee and Callaloo to herbs and spices, sauces, rice, beans, soft drinks and imported beers are all here under one roof.

BOTTOMLESS CARIBBEAN STAYCATION BRUNCH: Starter: Mango and prawn cocktail – just add a dash of Tropical Sun Papaya Hot Pepper sauce and some chopped mango to a traditional prawn cocktail. Main: Jerk chicken with rice and peas – use Tropical Sun jerk marinade for instant jerk chicken and cook long grain rice with red kidney beans and coconut milk for the classic Rice & Peas. Jerk Jackfruit is a delicious vegan alternative. Dessert: Mango and Coconut cheesecake Bottomless rum punch - made by mixing 1-part unbranded rum to 4-parts Tropical Vibes fruit punch. There is also an opportunity to up-sell side dishes such as fried plantain, sweet potato fries and macaroni cheese. The menu example above is both easy to prepare and keep during the day while offering customers both an experience some of the vibrant, sunshine flavours of the Caribbean. After all, there is some truth in another adage: “You are what you eat”. All the ingredients for these and so many more World Food dishes are stocked at Wanis International Foods, so please do visit us either in person at our East London Cash and Carry, online or order via our dedicated telesales team and let us help you make the ‘Staycation’ a ‘Vacation’.

LittlePod - It's Time to Get Real LittlePod produces unique natural vanilla ingredients for home cooks, professional chefs and manufacturers, and has campaigned for real vanilla since 2010. This Devonbased company has won

several accolades, including the Board of Trade Award for Exporting 2018 and KosherFest 2019 ‘Best Product for the Baking Aisle’. The quality of LittlePod’s products has garnered praise and great appreciation over the past decade. With Olympic winners competing in Tokyo, now, is the time for companies to apply for the Queen's Award this year. LittlePod got that 'Winning feeling' back in 2018, winning the Queen’s Award for Sustainable Development. LittlePod have also just become one of the first companies to achieve the Made in Devon status organised by their local Trading Standards team.

Trading Standards measure the performance of the organisation against their standards and if the company meet their criteria they could be the proud owners of a new kitemark of Trusted Trader, Made in Devon.

To celebrate is to be hopeful, and having survived the challenges of 2020 the LittlePod team are looking forward to summer. In July (21st), Exeter’s Cygnet Theatre will return to the LittlePod garden, performing another spectacular outdoor performance, while the audience enjoy picnic hampers filled with vanilla-infused treats. On International Real Vanilla Day (October 17, 2020) LittlePod launched in Japan. This autumn, the LittlePod team hope to mark the occasion again with a gathering of LittlePodders at Bickleigh Castle in Devon. Visit for further details.

LittlePod Offering Apprenticeship training in Operations Management Like to join our team? Here at LittlePod, we’re on the look-out for our next apprentice… Spotting potential, nurturing talent and offering opportunities are things high on our agenda and, during the last decade or so, many successful careers have been launched from our HQ, here in East Devon. Olly, our CEO and the man leading our Campaign for Real Vanilla? He first joined LittlePod on an apprenticeship… Be it here or elsewhere, we’re eager to see all our interns and apprentices develop and thrive in their chosen careers, and have long been committed to skills, education and training, and all that such things entail. That being the case, it excites us to offer our latest opening — an apprenticeship in operations management.

The successful candidate will assist LittlePod’s operations manager, completing a two-and-a-half year apprenticeship — in collaboration with ETS — that combines on-the-job experience and learning modules. The position is suitable for those who have an interest in developing professional skills within the production and operations environment. Five GCSEs (grade 4/C or equivalent, including English and maths) are desirable and graduates are also welcome to apply. The salary is competitive and negotiable, depending on experience. Like to find out more? For full details and applications, please visit: / apprenticeship/-626708 Perhaps YOU could join our team and become LittlePod’s next apprentice!

Brrit British B itish free itish fr f id egg id range liliqui liquid

Range Farm Liquid Egg products are produced from fresh free range, British eggs. Available as Whole Egg, Egg Whites and Yolk supplied in pallecons, BIB and cartons. To start cooking with ease, call 01249 732221 or email


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Chefs' Buyers Guide

Food Service at Sarunds

Sarunds are a distributor of world-class chocolate & confectionery, supplying the independent retail & food service sectors in the UK. We’re the largest supplier of top-quality chocolates and confectionery to the UK’s independent retail and food service sectors. We’re known for our large inventory of products from big brands and small artisan producers that offer great quality versus price. We’re also known for our customer service. Please explore this site if you’re a retailer (or prospective retailer) who is looking for the best supplier of quality chocolate and confectionery – both loose and prepacked. We run a responsible business that’s committed to protecting the environment. We do that by continually monitor-

ing the way our goods are packaged and by reducing the non-recyclable elements wherever possible, for minimal environmental impact. We are proud to stock one of the largest ranges of Fairtrade confectionery and chocolate in the UK. We not only encourage our existing suppliers to become Fair Trade accredited, but we seek this certification when looking for new suppliers. Healthy living is important and we understand that. That’s why Sarunds provides a growing range of Sugar-Free and No-Added-Sugar products. Great tasting confectionery to complement a healthy lifestyle. With a strong increase in the number of people opting for a vegan or a vegetarian lifestyle over the past few years, we have created an enormous selection to suit this market. For further information visit or see the advert on the facing page.

Super Quick, Free Range, Super Easy Riso Gallo - The Maestro of Risotto

Range Farm Liquid Egg products are ready to use, easy to handle, and provide convenience for those working in foodservice. All products are free range, 100% pasteurised and meet British Lion standards. Available in Whole Egg, Egg Whites and Yolks, with no product waste or mess - all your eggs in one carton! Range Farm Free Range Hens are free to roam and forage in the natural environment. Freshly laid, our eggs are processed at our state-of-the-art facility in Wiltshire and dispatched to customers in our fleet of refrigerated vehicles ensuring they arrive perfect and ready to use.

Range Farm Liquid Egg is sourced from 100% UK based farms so quality and continuity of supply is guaranteed. We are also conscious of our environmental responsibilities so please be assured that our cartons are recyclable. We provide a range of sizes and packaging according to the needs of our customers, with all Range Farm Liquid Egg products available in pallecons, BIB and cartons. To start cooking with ease and find out how we can meet your requirements, call 01249 732221 or email

See the advert on page 25.

Wanis International Foods

Clued-up chefs have been heading to Wanis International Foods in East London for decades. Unlike many wholesalers, Wanis open their doors at 5am, are open at weekends, and being located a stone’s throw away from New Spitalfields Fruit & Vegetable market means visiting buyers can source all their fresh produce and catering ingredients first thing in the morning, and still be back in good time to prep for the first lunch service. Wanis’ award-winning 120,000 sq. ft. depot houses a unique range of over 9,000 different World Food and Drink products from West Africa, The Caribbean, USA, South East Asia and the Far East, as well those from closer to home together with a large selection of non-food essentials. With a dedicated catering aisle, chilled, and a frozen section offering specialist fish products, a walk around the aisles offers plenty of inspiration from across the globe to create new and exciting dishes.

Sourcing the right ingredients to create amazing food for your customers is sometimes one of the most overlooked parts of an Executive Chef’s role in the kitchen. It can be challenging for busy professionals to stay

We have been making Italians happy for six generations. Riso Gallo’s mission is to spread the culture of rice and risotto throughout the world by using innovation that constantly adapts to the needs of the modern consumer. At your service. We strive to achieve total customer satisfaction, and at Riso Gallo we constantly analyse and identify our consumers’ needs in order to do this.We rely on our experience and work with specialised research centres to develop the finest varieties of rice that satisfy the market demand for high-quality, genuine,

tasty products that are quick and easy to prepare. Riso Gallo brings you the best Italian Risotto Rice selected from the best rice fields of the Po Valley, motherland of Risotto and Risotto Rice. Riso Gallo guarantees the origin of the rice from selected rice farms; the traditional stone husking using "Amburgo" model whitening machines (dating from 1898); and a careful grain-bygrain selection process. To see the full foodservice range from Riso Gallo, visit

ahead of the game with their patrons’ ever-changing dietary requirements and increasingly adventurous tastes to cater for. The UK’s 17 million millennials, in particular, increasingly demand vegan options and exotic dishes from far flung corners of the globe. With products such as bulk flours, beans and pulses, canned goods, spices and seasonings, sauces and cooking ingredients (including Vegan options), together with a large selection of drinks and snacks, Wanis International Foods can meet the needs of the most adventurous chef and the most demanding customer. Utilising unusual ingredients and creating fusion dishes seems to be the key to pleasing fickle patrons; one of this year’s star performers has been jackfruit, Wanis customer, Delroy Dixon of Rhythm Kitchen said: “I recently added a jerk jackfruit dish to the menu after seeing the recipe on the Tropical Sun foods website and it has been incredibly popular with my customers.” For further information email, call 020 8988 1100 or visit

Products and Services Jura Professional Coffee Machines Stackability: The Beauty of Williams’ Latest Chefs Drawer 34

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During more than 20 years of developing automatic coffee machines, JURA has come up with many innovative technologies that set new standards. These have been incorporated into the entire range and are now the fundamental ingredients for enjoying the perfect cup of coffee. Each machine contains the wealth of knowledge and experience of their engineers. Functions and components have become standards that will delight you with perfect coffee day-in, day-out, cup after cup. JURA has a range of Professional coffee machines to cater for the smallest to the largest coffee shop, restaurant, pub, or hospitality venue. Top of the range is the GIGA X8 or X8c available with cool controls, fridges, cashless systems, cup warmers and data communicators. Smart Connect is integrated and suggested daily capacity is 200 cups per day. Still with the GIGA range

is the GIGA X3 or X3c which has most of the features and accessories of its larger sibling but a smaller daily capacity at 150 cups per day. The X10 and the X8 are models to suite mid-range venues with daily capacities of up to 80 cups per day. Finally, the smallest in the range are the WE6 and WE8, still packed with features but offering daily capacities of 30 coffees each. As you would expect from JURA UK there are price points and packages available on all JURA Professional machines and, of course, all these machines come complete with Smart Connect and J.O.E. the state of the art JURA Operating Experience. For sales enquiries: or w: See the advert on page 7.

Every Second Counts…

How quickly can you access a defibrillator to save a life? arrest strikes without warning, regardless of age, killing 100,000 Brits every year;” and the British Heart Foundation attribute 84% of these as being outside of a healthcare setting. Oscar Palmer, Commercial Director of Aero Healthcare UK explains “Currently the UK is way behind other countries when it comes to the provision of defibrillators in public places. We are delighted to see businesses recognising the urgent need for correctly assessed defibrillator requirements, and are proud to be enabling the lifesaving change.” Did you know that each minute of delay after a cardiac arrest, reduces the patients chance of survival by 10%? The Arrhythmia Alliance state that “Sudden cardiac arrest strikes without warning, regardless of age, killing 100,000 Brits every year;” and the British Heart Foundation attribute 84% of these as being outside of a healthcare setting. Statistics also show that the survival rate in the UK after a cardiac arrest is only 5% to 10%, which when compared to Seattle that proudly boasts a 60% survival rate, is appalling. Aero Healthcare, are the master distributors of the most technically advanced defibrillators in the UK and have supplied the largest roll out of Automated External Defibrillators (AEDs) across the country. As industry experts, Aero Healthcare provide the hospitality sector with a complete solution for top of the range defibrillators, coupled with experienced ongoing support. Selecting the correct defibrillators for multiple locations is complex. Aero Healthcare’s specialists pair each unit’s location and operating environment with the most suitable defibrillator features, to ensure that the device provided really is both fit for purpose and quick to deploy. The Arrhythmia Alliance state that “Sudden cardiac

Aero Healthcare’s longstanding partnership with Stryker, the manufacturers of the extensive HeartSine and LifePak ranges, guarantees all needs can be catered for. The LifePak CR2’s superior technology, that allows lifesaving shocks to be delivered in more cases than any other device, boasts a significantly enhanced impedance range (skin resistance range). This enables the delivery of an effective shock, regardless of chest size, skin tone, muscle build or age; all key markers for every defibrillator as they analyse the need to deliver, or not, a shock to save a life. Installing the confidence to act swiftly, can save a life. Even without training! For more information on Aero Healthcare’s defibrillators and support services go to resuscitation-defibrillation-oxygen email or call 01403 790704. Downloadable information resources are also available on the website, along with information on Aero Healthcare’s extensive range of First Aid and Consumer Wound Care products.

The Leading Manufacturers of Custom Printed Greaseproof Papers Benefits of It’s a Wrap greaseproof paper

1. Branding opportunity for every business, large or small. 2. From as little as 1000 sheets 335 x 500mm. 3. Useful product already being used by many multiples and independents. 4. Less stock, easy storage, order quantities to suit use. 5. Change the message on a regular basis, ideal for Christmas promotions, Valentines, Mother’s Day etc. 6. Fast turnaround 7 - 10 days dispatch, from approval of artwork. 7. Option to have 1, 2 or 4 colour process registered print

(including photos) exclusive to It’s a Wrap. 8. Free artwork 9. Very competitive, affordable for all. Limited set up costs, including disposable printing plates. 10. Biodegradable, non-toxic greaseproof paper and vegetable inks. 11. Available in brown or white substrates with good wet strength and high grease resistance. 12. Adds a high end look to the product. 13. Free trimming to any combination of sizes. 14. Manufactured by us in the UK. THE LEADING MANUFACTURERS OF CUSTOM PRINTED GREASEPROOF PAPERS (+44) 01327 301566 See the advert on page 2 for details.

Working practices in commercial kitchens will have to change to accommodate social distancing. Creating individual chefs’ stations where everything is to hand will be part of the solution. The latest Williams Chefs Drawer, model VWCD1, is a variable temperature unit that brings refrigerated or frozen storage right to the cookface, in even the smallest kitchens. One of its main advantages is the ability to stack two units beneath a standard worktop, allowing users to create a flexible storage solution that can be customised to the chef’s specific needs. Two drawers stacked together give a combined height of as little as 838mm, including castors, making it easy to fit beneath a standard 900mm high worktop. The VWCD1 features a completely new body design with a side mounted, front ventilating cassette type refrigeration system that helps to reduce the unit’s depth to just 670mm. This allows it to be installed easily underneath a standard 700mm deep worktop, as it leaves a 30mm gap for the plug (the unit runs off a standard 13amp power supply). The exact size of the stacked drawers can be adjusted further since the swivel and brake castors are available in two different sizes – so operators can choose the best height for their site. The castors make moving the unit for servicing and maintenance simple, while solidly locking it into position when required. The option of legs offers even more flexibility. Depending on the selection of castors or legs, the height of the individual drawer can be adjusted by over 70mmm, between 456mm and 530mm. Each VWCD1 measures 1100mm wide by

670mm deep. The combination of modular, compact drawers with variable temperature controls and a front venting refrigeration system makes the VWCD1 an extremely flexible option that can be fitted in to the tightest spaces, providing easy access to fresh or frozen ingredients right where the kitchen brigade need it. This means it can be useful for both larger kitchens looking to make more self-contained cooking stations in line with increased requirements for social distancing, or smaller locations looking to maximise the use of limited space without compromising on quality. The variable temperature helps operators to cope with seasonal menu changes or major events, since it can be instantly switched from chilled to frozen storage and vice versa. Despite its compact size each drawer can hold 2/1GN pans up to an impressive 150mm in depth, compared to 100mm for some competitor models. It has a capacity of 105 litres. The body and removable drawers are constructed from robust, foodsafe stainless steel. The Chefs Drawer uses natural R290 refrigerant and eco-friendly high performance, high density polyurethane insulation, meaning it can operate in ambient temperatures as high as 43°C. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. To learn more about Williams extensive product range visit

Welcome To Greener, Safer, Cheaper Food Waste Recycling ReFood is the European market leader in food waste recycling. We offer businesses of all sizes an alternative to sending unwanted food to landfill with our safe, secure, closed-loop, end-to-end solution. We improve companies’ green credentials, reduce their carbon footprint and lower their overall food waste disposal costs by up to 50%*. By combining the very best knowledge and technology with decades of experience in environmentally

sustainable practices, we deliver the ultimate recycling service to private and public sectors across the UK. And, our cutting-edge Anaerobic Digestion facilities create renewable energy as well as ReGrow, our nutrient-rich biofertiliser. See what we could save you at or call 0800 011 3214. See the advert on the back cover. *Figure based on April 2020 landfill rate vs. volume weight.

ETI Launches Thermapen One Digital Food Thermometer for Kitchen Professionals

Electronic Temperature Instruments (ETI), a digital thermometer manufacturer and exporter of electronic thermometers and temperature probes, has launched the new Thermapen One digital food thermometer. In development for the past five-years, the Thermapen One achieves temperature readings in less than a second for any catering facility and kitchen professional.

The Thermapen One is the fifth model of its kind from ETI, which was founded in 1983 by Peter and Miriam Webb and is now led by son Jason Webb. The product is manufactured and handmade at its headquarters in Worthing, West Sussex, where crucial research & development also takes place in the ETI laboratories to continually improve the design of the Thermapen model.

meets the European Standard EN 13485, and comes in ten different colours.

The first Thermapen was created in Peter and Miriam’s garage 30-years ago, with support from Miriam’s brother who helped design the product, which was based on the model of a penknife. Now the product is relied upon by some of the world’s most renowned Michelin-starred chefs.

ETI has pushed the boundaries of read speed and accuracy by tightening its tolerances within its laboratory testing. As a result, the accuracy of the new Thermapen One has been increased to ± 0.3°C.

Jason Webb, ETI director, comments: “At ETI, we have a lot of pride about being a British manufacturer of the Thermapen, one of the most robust thermometers on the market used in kitchens and households across the world. A tremendous amount of consumer learning has gone into the Thermapen One. It’s important to think carefully about the materials and technology that you’re putting into each thermometer because the customer is at the very forefront of what we are producing. We understand what the customer wants so we made this the most robust thermometer that we’ve ever produced.”

The product also features a faster sensor, a brighter backlight which adapts to ambient light, and a longer five-year guarantee. The product is waterproof to IP67,

For more information please visit or see the advert on page 3.

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Make the Most of Your Outdoor Areas with the Contract Furniture Group replace décor ahead of reopening; and to support this they are looking at putting finance packages together to spread the investment.

Contract Furniture Group have worked hard over the last year to provide their customers with the same high quality service you’ve come to expect from them. Despite the frustration our whole industry is feeling at the moment, Contract Furniture Group encourage you to seize this opportunity to update, repair or

If you do have any questions or queries about Contract Furniture Group's products or services, stock availability or lead times, terms or available finance options, please don’t hesitate to call. Most importantly, Contract Furniture Group say they hope you and your loved ones stay safe and well during these unprecedented times. For further information visit

Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few. Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs. Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.

Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required. Please either call us on either of the numbers below or email your enquiry to & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now. T: 01782 398848 / 07807 063734 e:

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



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Outdoor Spaces

Keeping Food Hot? We Have All The Answers

First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations. Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time! Our range of Carbon heaters offers two voltage

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit or

The Bio Climatic Pergola from CambridgeStyle Canopies products on mainland Britain. We have a chain of partners that can assist you locally. The Bio Climatic Pergolas are a modern aesthetically pleasing addition to Pubs, Clubs, Restaurants, Hotels and many more commercial outlets. We have even installed on roof of new eight storey city centre students accommodation building for relaxing area.

Solisysteme are the inventor and historical leader of manufacture of the Bio Climatic Pergola Cambridgestyle Canopies is a long established provider of outdoor covered areas to commercial clients within the UK With clients such as BBC, Landrover Jaguar, Tesco and many more. We are very proud to be the sole distributor of Solisysteme

Designed to your specification Protects from the sun and inclement weather Provides natural ventilation Regulates the temperature in adjoining rooms Adjusts the brightness of the light by remote control Side walls, Heating and lighting options Up to 7m between structural support columns How can we help your business ? Cambridgestyle Canopies 01353 699009

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

Solisyteme is the inventor and historical leader of the Bio Climatic Pergola.

Since 1998 Solisysteme has designed and manufactured pergolas and innovates every day in order to provide customer with tomorrow’s Solar protection solutions. • Protects from the sun and inclement weather • Provides natural ventilation • Regulates the temperature in adjoining room • Adjusts the brightness of the light by remote control • Heating and Lighting options

Cambridgestyle Canopies is a long established provider of outside covered areas to the commercial market sector and proud to be the sole distributor of the Solisyteme products throughout the UK.

We have trade partners in your area that can provide a full installation service if required.

Beer Gardens, Roof Tops and much more

Example: 4000mm x 3000mm remote controlled Bio Climatic Pergola with LED lighting supplied for less than £6,000 ex vat

Also a vast range of aluminium or steel canopies to your required specifications Enquire today!

CambridgeStyle Canopies Ltd 01353 699009 | | “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”

Previous Clients Include:

Outdoor Spaces

Café Culture - Pavement Profit

door goods receive combined with the harsh British climate really needs something tough enough for the job.

We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the continual bumps and scrapes out-

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to

4 Seasons Outdoor

A world of many possible combinations, classic and traditional, modern and clear-lined, robust and solid or young and minimalistic. An extremely innovating world but yet recognizable and familiar thanks to the clever finishing, to the very last detail. High Quality against a mid-range price. Visit our website for the complete collection:

High Quality Outdoor Furniture from LeisureBench LeisureBench are an industry-leading supplier of quality indoor and outdoor furniture, offering unrivalled care and service for our customers. Our furniture is selected for strength, longevity, quality and value. We source worldwide to ensure that both our ethical standards of production and our high environmental demands for sustainability are met. We are situated in the very heart of the UK and with over 100,000 square feet of warehousing we can ensure a reliable supply and fast delivery wherever and whenever you need us. We are also participants in LOFA's 'Made Aware' scheme which focusses primarily on sustainable forestry.

QUALITY We deliver high quality outdoor furniture suitable for

any commercial environment. Nearly all of our products are FSC certified and EU compliant too.

VALUE Because we buy direct from manufacturers worldwide and deliver all our stock direct from our own warehouses we can offer the best value available anywhere both online and offline.

SERVICE Our customer service team will do everything they can to make sure your furniture is delivered to you where and when you want it. We go the extra mile to ensure our customers have the best possible service. Visit

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Your Outdoor Areas For The Staycation Outside Structure Solutions Optimise Boom With 100% Recycled Plastic Furniture Achieve Gibus Atelier Status With nationwide restrictions having been gradually eased, ensuring your outdoor areas are fit for use has never been more crucial.

Outside Structure Solutions was founded in 2008 offering the supply and fitment of a small range of exterior canopies. As the business expanded, so did our variety of selected manufactures allowing us to increase our range to include awnings, outdoor vertical blinds and post protection, each complementing our existing range of exterior structures.

Research continues to validate that meeting outdoors comes with a reduced risk of transmission. Introducing furniture outside to optimise your available space is a great way to stay compliant with government advice, whilst creating comfortable al fresco areas for your expectant returning customers to enjoy – just in time for summer.

We quickly partnered with Gibus, one of Europe’s largest and most prestigious brands, raising our business profile to incorporate this range of high-end products. Gibus work closely with their brand partners to ensure the quality of their product is mimicked in the purchase and fitting process, thus creating the ‘Atelier’ accreditation.

When considering your outdoor furniture, NBB recycled plastic is the perfect choice, as the material looks like timber but can last outside all year round without the need for annual maintenance. All our furniture is offered at competitive prices and comes with our market-leading 25-year warranty! It is extremely hard wearing, guaranteed never to split, chip, crack, or rot, and the non-porous properties make it easy to clean between uses.

The Gibus Atelier accreditation is a strict programme of up-to-date training, best practise and set timescales guaranteeing the customer, expert product knowledge, a design to suite the requirement, punctual delivery, and fitment with precision by our trained experts. Outside Structure Solutions are proud to be the only exterior structure company within Cambridgeshire, to achieve this status and one of only six throughout the UK making us the number one destination for your outdoor needs. For our full range of outdoor solutions, visit

In fact, recycled plastic can last up to 5 times longer than its timber equivalent! The longevity of recycled plastic makes it is the perfect

Indigo Awnings - Commercial Grade Shading Products At Indigo Awnings, the UK’s market leader in external shading, we offer we offer commercial grade shading products and provide expert advice with unrivalled customer and after-sales service. With today’s trend in alfresco socialising and dining, we can offer you made to measure shading that will enhance the beauty, and accessibility, of your business.

Custom branded products by Indigo Awnings provide efficient weather protection, create extra outdoor space, and drive revenue by making it easier for customers to find your business. We have a wide range of commercial grade retractable awnings, giant parasols and fixed roof structures that will enhance any outdoor area and thus the comfort of your guests. Crafted from the highest-quality mate-

cost-effective alternative for use within the hospitality and catering industry, where heavy use is expected following the further easing of restrictions.

Furthermore, sales of our products have recycled over 35 million milk bottles to date. Not only does our recycled plastic furniture look great, but it has also helped many happy customers achieve their own environmental goals. So, if you’re looking for long-lasting furniture to make the most of your outside spaces, take a look at our eco-friendly range and place your order today. NBB Recycled Furniture 0800 1777 052

rials, all our products are fully customisable and built to your required specification. Frames can be powder coated in a range of RAL colours, with a huge selection of fabric shades and patterns to choose from, all of which can be printed with your branding. With the addition of quality infra-red heating and LED lighting you can create a whole new dining experience for customers to enjoy all year round, consequently, a healthy return on investment – simply creating “money from fresh air”, regardless of the weather! Backed up by a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible. Contact our friendly Indigo Awnings team on 01352 740164 or at


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Cleaning and Hygiene

Waste2 Environmental Systems

As a foodservice operator, you know that fat, oil and grease (FOG) are unavoidable by-products of food preparation and meal service. Modern cooking technologies such as steam convection ovens, Bratt pans, and the like all contribute to FOG entering the drainage infrastructure. Although most operators employ grease traps to capture the FOG, these can often be overwhelmed by the sheer volume entering the system. We are well aware that when hot, liquid FOG enters the sinks, underground pipework and drains. But on cooling, it solidifies, increasing the risk of blockages. Your first line of defence, the grease trap, only captures so much and as the efficiency of the process drops, the drainage pipes can get blocked, causing problems in the downstream wastewater treatment process. Thankfully, there is a new solution to manage this issue. New to the UK market through Waste2 Environmental Systems, BiOWiSH® Aqua FOG is a revolutionary product that actively accelerates the biological removal of fat, oil, grease and sediment food solids. BiOWiSH® Aqua FOG delivers a range of bio-catalytic

materials that degrade a wide range of contaminants into smaller and simpler forms until they are removed from the water. This is the same process, and the pathway of natural decomposition is speeded up. It is entirely natural and has no detrimental effects on the environment, humans, plants, or animals. Waste2 Environmental Systems is an exclusive partner of BiOWiSH Products. To find out more, please visit, call 01442 503929 or email

SanOZone Cleans Indoor Spaces of All Sizes for Covid Safety Ozone sanitising is the most effective way to deep clean residential environments of all sizes and it is easier, quicker, and more cost-effective than manual cleaning or fogging.

two hours. This includes the production of ozone, maintaining the required concentration for total cleaning and then returning the room to its usual habitation state.

Once in position, an easy-to-use keypad enables the operator to set the optimal ozone concentration for the size of the room. The system then automatically converts the ambient air into ozone that fills the room, sanitising floors, walls, ceilings, surfaces and equipment.

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The complete sanitisation of an average sized room will take approximately

SanOZone is one of the most versatile and efficient sanitisation systems available to healthcare, commercial property owners and facilities management companies. It offers many benefits over manual cleaning and we believe that it is three times quicker and more efficient than alternatives like fogging. See the advert below for details.

Why choose SANOZONE? ■ SanOzone generates Ozone and completes a deep and accurate sanitation cycle ■ Ozone sanitisation is cheaper and faster than alternatives like fogging ■ Swiftly cleans and sanitises rooms of all sizes, removing harmful microorganisms ■ Reaches every corner of location, acting more rapidly than other disinfecting agents ■ Machine generates ozone from the air, which decomposes to oxygen after use

SANOZONE CLEANS INDOOR SPACES OF ALL SIZES FOR COVID SAFETY THE MAIN BENEFITS OF SANOZONE ARE: • Highly efficient in the fight against Covid viruses • Effective against the majority of microorganisms tested • Requires only low volumes of ozone to kill bacteria, fungus, parasites and viruses • A standalone system that eliminates the need for chemical substances • More cost-effective than traditional cleaning operations or materials • Automatic cleaning cycle; easy to move from room to room SanOZone units are fully mobile, easy to programme for hourly or daily cleaning and have acoustic and visual warning indicators for safe operation. As it creates its own ozone, no chemicals or additional cleaning products are required. There are no ongoing costs.

SanOZone Easybox systems are available from Barbel now, with prices starting from £1,750 ex VAT for the Easybox 5

For more information, contact Barbel on 01629 705110, email or visit the website at

Cleaning and Hygiene

What Infection Prevention and Control Measures Should Be in Place Within the Hospitality Sector, Now and Beyond 2021? Business owners and management within the hospitality sector now (in England at least, soon also for the rest of the UK) have both the freedom, and responsibility, to decide how they should manage infection prevention and control within their premises. But whilst the shackles have been removed, it is clear that we are not yet out of the woods. Case numbers, hospital admissions and fatalities for Covid are still alarmingly high, and we are now seeing outbreaks of Norovirus and other viral and bacterial infections. The enhanced manual cleaning and disinfection efforts of all in the hospitality sector will clearly be an important change to maintain. Yet if we look more broadly, to the healthcare, childcare and social care sectors, sectors which often (pre-Covid) encounter infection prevention and control challenges, there are more effective, costefficient practices to be adopted. Touchless, total environment decontamination (aka fogging and electrostatic spraying), delivered by an experienced infection prevention and control service provider, decontaminates ALL surfaces and the atmosphere, of even the largest properties, in minutes. Introducing Sanondaf UK Launched in 2014, Sanondaf is a nationwide provider of specialist disinfection and decontamination services,

with 25 regional teams providing infection prevention and control support across England, Wales, Scotland, Northern Ireland and the Channel Islands. Our clients range from hotels, restaurants, event and hospitality venues to the NHS, research laboratories and pharmaceutical manufacturers, office premises, nursing homes, nurseries, schools, national transport providers and international blue-chip corporations. Contact us now to discuss your infection prevention and control support needs. +44 (0) 1236 702 028

Engraved Table Numbers and QR Discs Facilitate Social Distancing as Pubs and Restaurants Re-Open The hospitality sector begins to re-open its doors after yet another long lockdown faced with the continued challenge to maintain social distancing. Government guidelines state pubs and restaurants should encourage the use of contactless ordering from table and should adjust their service approach to minimise staff contact with customers. Brunel has made a substantial investment in additional state of the art engraving equipment in order to produce individually etched table numbers and QR code discs which will provide clear markings and information for the public in order to satisfy the requirement for social distancing. The individually engraved table numbers and discs will enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. “We are working hard to keep the British hospitality industry going through these difficult times and we have invested heavily in new equipment to ensure that we can answer the increasing demand for our engraved products”, said Martyn Wright, managing

director of Brunel Engraving and founder of the company. “Many pubs and restaurants have been undertaking major renovations during the lockdown period and we have assisted with their efforts to maintain social distancing by supplying table numbers, QR code discs, signage, PPE Visors and distancing floor stencils which will be used in the new public areas as businesses open their doors to the public once again.” Established over 30 years ago, Brunel Engraving is a pioneering engraving specialist which leads the way in technical innovation. The company has ISO9001 accreditation and its highly skilled team of professional engravers is trained to the highest standards in the UK. In addition to rotary engraving Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: 01275 871720 Email: Website: See the advert on the facing page for further information.

Customer Confidence is Essential for Success Although most COVID restrictions have been lifted, to be successful it is vital that pubs, restaurants, hotels and other catering and hospitality establishments reassure customers that their premises are clean, hygienic, and safe places to visit. Hand hygiene is a key infection prevention measure and is one of the most visible ways that businesses can protect the safety of their staff and visitors, whilst also demonstrating commitment to their health. The recently introduced PURELL SOLUTION™ features innovative dispensers and a brand-new type of ‘healthy soap’ to offer additional peace of mind. PURELL HEALTHY SOAP™ sets a new standard for soap performance, enabling users to achieve their deepest clean ever. Thanks to its ‘CLEAN RELEASE™ Technology’ (CRT), it can access hard-to-reach areas of the skin, removing more than 99% of dirt and germs. It is also remarkably gentle, even with frequent use. The new PURELL® ES8 Dispenser has a premium look, which inspires a sense of confidence and highlights that hygiene is being taken seriously. Its clever ‘AT-AGLANCE™’ design makes it easy for staff to monitor product levels with one quick look, saving both time and labour.

It also benefits from breakthrough ‘Energy-on-theRefill’ technology, enabling continuous touch-free dispensing, without the worry of the battery wearing out and needing to be changed. It is compatible with PURELL HEALTHY SOAP High Performance Foam Hand Wash, PURELL HEALTHY SOAP Mild Foam, as well as PURELL Advanced Hygienic Hand Rub. For more information, call +44 (0)1908 588444, email or visit

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Issue 73

Hosptality Technology

3R - Your Edge in Payment & Business Management 3R offer industry leading EPoS Solutions with integrated countertop or wireless payment solutions.

all their customers 24x7x365 from UK served Office. See the advert opposite or, 01992 574 650 or

Coupled with durable, secure hardware, is our signature EPoS software: CES Touch. Touch boasts a variety of features such as: a complete Stand alone or Multi Lane, Cloud Management, Online Ordering, Booking and Reservations; extensive stock control; intensive operator management; Hotel Link, ResDiary. Resident Pro, High Level, Guest Master, Guest Line and in-depth financial reporting. We give you the edge in business and payment management. Above all 3R provides best customer service to

Say No To No Shows Guests not showing up to their booking is becoming a more common occurrence...

WELCOME BACK, HOSPITALITY Since partially reopening, the news from the sector is cautiously positive; most pubs and restaurants are busy – both bookings and spend-per-head are up. There is, however, one problem that appears to be hurting pretty much every hospitality business. The issue is no-shows. People who book but don’t turn-up. This behaviour was never OK, but for businesses and their employees who have had such a tough 15 months, it’s a real kick in the teeth.


PRE-AUTHORISATION Some operators are understandably concerned that changing the ‘contract’ with guests is risky. Many things have changed over the last year: habits have been broken and guests will understand the need to secure their booking with pre-payment, a deposit, or a cardswipe.

ADACTUS OFFERS SECURED BOOKING Adactus can help hospitality businesses implement the right secured booking service for your guests – whether that is full or partial payment up front (deposit), or a card swipe to authorise a charge in the event of a no-show – there is a solution that will work best for your operation. And, unlike other providers, we don’t charge a per-transaction fee: your costs are the same every month. Give us a call! Scott Muncaster, Managing Director, Adactus Telephone: 01844 269090, Email: or Web:

All-In-One Intranet Software from Oak Engage

Working with some of the world’s biggest brands including Aldi, Five Guys and ITV, Oak Engage helps employers connect their workplace, engage their people and work better together through a mobile app and cloud-based platform. Oak Engage provides a range of internal communications tools that integrate seamlessly with office applications including SharePoint helping to improve productivity. Oak Engage are experts within the internal comms industry, a success that has been achieved by listening to their customers and

developing applications that provide genuine value within the digital workspace.

Oak’s intuitive suite of digital tools and expert support, allow businesses to stay connected with their employees. An all-in-one solution that blends modern intranet practicality with the unique functionalities of an employee engagement app, Oak empowers employees to be the best that they can be. To arrange a demo or for more info, visit or contact them on

All-In-One Intranet Software for the Workforce of Today

A cloud based intranet platform to keep your workforce connected, productive & engaged. Mobile ready with drag and drop functionality.

Empower your people

Hosptality Technology

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CLH Digital

How the Foodhub EPOS System Can Help Local Businesses Flourish Leeds based Archers Sweets sells everything from traditional pick ‘n’ mix through to American candy, and has seen huge success since the opening of its first bricks-and-mortar shop in 2018.

ness. We’ve gained lots more customers since implementing the EPOS system and the staff are under much less pressure. Joining Foodhub is the best thing we ever did; it’s made our lives so much easier.”

Owner, Natasha Archer, like many other business owners, found that the pandemic heavily impacted her business model, as when national lockdown hit, her delivery orders soared.

Ardian Mula, Foodhub’s CEO said: “We are delighted to have Archers Sweets onboard as one of our partners and thrilled at the level of success they have seen so far simply by using our order management system. In addition, Foodhub is the only major food ordering app that won’t charge a commission per order. Instead, our commission-free subscription model means they gain full access to our leading EPOS system for a monthly fixed cost, meaning our partners save significantly every month when compared to other rival platforms.”

Although delighted with the immediate jump in telephone order volume, Archer and her team started to become increasingly overwhelmed with delivery orders, leaving them little time to focus on the running of the shop. Archer needed to find a solution quickly that didn’t mean handing over her hard-earned profits in commission. That’s when she discovered leading POS platform, Foodhub. Joining Foodhub meant they had access to a world class EPOS system that would allow them to easily and effectively manage order volume. Instead of manually organising each customer order, the system allowed them to fully digitise and streamline the process, affording staff less stress and more time to spend with customers in the shop. 24/7 support means help is always at hand should they require assistance with the system.

“As part of our EPOS offering, we provide a complete turn-key solution to get food delivery businesses online. Our clients receive their own e-commerce platform, order management system and access to thousands of Foodhub customers. It can really help businesses such as Archers Sweets evolve their e-commerce offering and allow them to be agile at a time when they need to most, alongside the cost saving benefits.”

Foodhub is the only takeaway delivery provider that operates with a 0% commission model. This is unique compared to other EPOS providers who charge up to 10% per transaction. Instead, Foodhub charges their partners a set monthly fee, making for a much more stable and manageable cost.

Foodhub is encouraging independent business owners to take advantage of the current appetite for e-commerce and delivery orders and sign up to the site.

Not only did Archer find that she was saving money and her team were less pressured, but the new system led to increased customer acquisition, as many local people appreciated being able to use the website to check the sweet treats available and then place an order ready to be picked up or delivered to the door.

With Foodhub the full order value goes direct to the business as they do not charge a commission on orders. This is unique compared to other EPOS providers who charge up to 10% per transaction. Instead, Foodhub charge their partners a set monthly fee to trade with them, making for a much more stable and manageable cost.

Natasha Archer, owner of Archers Sweets, said: “Signing up to Foodhub has massively helped the busi-

Visit for details.

Visit to find out how your restaurant can benefit from a leading EPOS system, whilst saving money each month compared to other platforms.

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Hosptality Technology New Labour Scheduling Tool To Juggle Student’s Working Hours 44

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Issue 73

Across the country, many towns or cities depend on a level of student labour across a number of sectors, particularly hospitality. As operators gear up to welcome new and returning student employees in September, workforce management specialists Bizimply are launching new features designed to help businesses make the most of these valuable team members. Most operators recruit students for their flexibility, enabling them to fill the gaps in their staff rotas. Juggling students’ availability around their lectures can be a challenge for whoever has to create the staff rota. This is why Bizimply’s ‘Unavailability’ and ‘Deactivate/Reactivate’ features are being welcomed by their customers. Bizimply CEO Conor Shaw said: “So many of our hospitality customers rely to some extent on students and it’s a relationship that brings benefits to employer and employees. Managing a team where some members are unavailable for certain shifts and not

Point of Sale Technology Designed for Hospitality 2001, establishing SAM4S affiliate specialized in store automation products such as ECR, PC POS and Receipt printers, having its office in Seoul, Korea. We have human resources with knowledge of more than 30 years of experience in the store automation field. We now produce most sophisticated and diverse products to the world-wide market. Our store automation products are extensively used in over 80 countries, having around 100 partners all over the world.

ShinHeung Precision Co., LTD, (also called, SHC) is a leading corporation which provides the best quality precision machines. SHC was found in 1968 and have 16 affiliates in 11 countries. We have 25 offices and factories around the world with HQ and main factory located in South Korea. SHC maintains partnerships with Samsung, LG, Hyundai, Toyota and etc. with its own precision technologies accumulated over the years. SHC took over ECR business from Samsung in

Due to global pandemic, the demand for contactless product such as Kiosk for self-ordering & selfcheckout has increased rapidly. To correspond to the market’s demand, we have launched 15” and 21.5” Kiosk models for the market’s safety and businesses. Moreover, we plan on adding 32” Kiosk model in the 2Q of 2021. Since 2012, we have been attending retail technology related exhibitions such as EuroCIS, EuroShop, NRF, Computex, GITEX and etc. When we become a safer place for us to freely interact with each other, we would be more than happy to meet you in person and introduce our products. See the advert on the facing page for details.

able to work for months at a time, was clearly making staff rota creation more timeconsuming than it needed to be. The Unavailability feature allows managers – or the team members themselves, via their employee portal – to mark students as unavailable for work around their weekly lectures, eg every Monday and Thursday mornings. A second Deactivate/Reactivate feature makes it easier for operators to manage students’ longer-terms unavailability, eg returning home for the holidays. “We’re pleased to have created these two new features which, like all Bizimply tools, are designed to help hospitality businesses focus their time on other areas of the business.” Visit Bizimply at

The New Dojo Go, A Beautifully Intuitive Card Machine

Since full market launch last year from its new Bristol HQ, the new Dojo Go card machine has started revolutionising the UK card merchant industry. Just check out its Trustpilot user reviews to see some of the accolades bestowed on a product service that can evoke opposite feelings for many traditional challenges in this market.

These are card machines that mean business, with Wi-Fi & 3/4G connectivity, sleek design and powerful technology for reliable, fast and secure payments. Point to point encryption means your money is safe and you have the world's best security with simple PCI compliance. The fastest transaction speed and free next working day transfer of funds with just a monthly rolling agreement for switching merchants, and up to £3,000 towards

your current providers exit fees.

The Dojo App provides many modern features such as a real time window on transactions and transfers, allowing you to know where your money is at all times plus access to billing, PCI management and the help team 7 days a week. The Dojo Go card machine has a 5" HD touchscreen that features gratuity activation, optional receipt printing saving paper and integration with over 600 Epos & software partners, this is the future available today. For more details contact your local West Country Payments Consultant: Stuart Doderer on 07891 480 052 or link


CLH Digital

Design and Refit

Issue 73

Halton Foodservice Limited Halton Foodservice Limited, specialists in Commercial Kitchen Ventilation for over 50 years, have a depth of expertise and solutions to deliver in today’s complex and competitive marketplace.

At Halton Foodservice, we combine our highly professional services with the broadest technical understanding of Indoor Air Environment Quality (IEQ) on the market. We use this knowledge to serve our customers with the most convenient, and energy efficient solutions for all segments of catering: hotels & fine dining, institutional & corporate catering, restaurant chains & QSR, retail applications, the growing segments of food halls, food courts and ghost kitchens, and food processing. We take a wholistic approach to kitchen ventilation, considering both supply and exhaust air systems, as well as light or acoustics, backing them up with the best product support. With customer satisfaction always in mind, we offer a total package and a highly flexible approach to tailor solutions to exactly meet their needs. This helps foodservice operators around the world provide the highest quality service, and improve their profitability. We provide a comprehensive package of design tools to assist our customers and their designers in selecting the best combination of Halton Foodservice products and systems. These tools include an electronic product catalogue, full design service, with experienced personnel who will offer full support to advise on commercial kitchen ventilation design.

One of our most recent projects was Eataly, the world’s largest Italian food market. We began work on this project some 4 years prior to opening, working alongside key stakeholders to supply and install a number of kitchen ventilation solutions such as KVF and UVF hoods, low level canopies for fryers and KVV condensation canopies with integrated Fire suppression systems. And when clean lines and clear views across a kitchen are required, we used our Cyclocell ceiling giving an aesthetically pleasing view for the customer, whilst delivering the usual high standards of performance We did not stop at canopies, we are very aware of the operational costs that operators face, we introduced energy saving technologies - Capture jet, and our Demand Controlled kitchen ventilation system M.A.R.V.E.L, which combined will reduce energy consumption by up to 40% Despite the challenges posed by the project, the majority of which were Covid-related, we were delighted to be involved and demonstrate our expertise in providing efficient solutions. We take pride in continually advancing and improving our offering. We invest more in research and development of commercial kitchen systems than anyone else in the industry. We have our own R&D facilities on three continents, equipped with state-of-art tools like CFD, Schlieren and sound-measurement test facilities. We offer our clients these resources for tests, measurements and mock-ups in life-size, real-world conditions, enabling them to design and select the ideal system. Based in Kent, Halton Foodservice forms part of the worldwide Halton Group – a leader in Indoor Environment Quality solutions globally, specialising in innovative products and systems that combine comfort, safety and sustainability Contact - Tel. +44 (0)1634 666111 or visit

Greater Lighting Choice Looms Large with New LED Downlight from Knightsbridge LED lighting applications and installations are set to be transformed with the launch of an innovative, brand new downlight from Knightsbridge - one of the UK’s leading brands of wiring devices, accessories and lighting. SpektroLED breaks through the limitations of traditional LED downlights, offering unrivalled choice in versatility, performance, and style in one unique package, doing away with the need to specify multiple LED lamp types. It is also designed and manufactured in such a way that installation is quick and easy. The new downlight can be configured to offer 40 variants from the one product thanks to its selectable wattages and CCTs and choices of bezel. Depending on the required illumination either 5W (up to 465 lumens) or 8W (up to 795 lumens) can be pre-selected via a switch on the rear of the lamp body. Once chosen, there are four CCTs available – 2700K, 3000K, 4000K and 6000K – the desired colour temperature selected by a sliding switch also on the rear of the lamp body. Further customisation is then possible through the various bezel options that allow the lamp to complement or contrast with a room’s décor or colourways. The bezels come in a choice of stylish finishes from popular white and matt black to chrome, polished chrome and brass. These permutations of wattage, colour temperature and bezel choice make SpektroLED a genuine 40-in-1 solution.

Installation is both quick and simple. Each unit, which has a low-profile design, features cleverly engineered first and second fix power connectors with loop in/loop out terminals that can be terminated and hidden away while other works are finished. Then the downlight can be simply plugged in to complete the installation after decoration, avoiding the issue of paint-damaged bezels! The connectors also allow the luminaire to be removed for maintenance or even re-programming by simply unplugging them. Furthermore, the downlight is fire rated for solid timber, web joist and I-joist installation and is also IC rated* so retaining the efficiency of any mineral wool insulation in the ceiling void. And with an IP65 rating from below, it is suitable for use in bathrooms, wet rooms or other rooms where moisture is prevalent. Once installed, SpektroLED will give 50,000 hours of rated LED life and can be used with leading and trailing-edge dimmers should the need arise, though compatibility should be verified beforehand. A five-year warranty guarantees peace of mind. With the launch of SpektroLED, Knightsbridge is providing greater freedoms for user-determined lighting projects and making life for the installer so much simpler. Visit *check the product datasheet and instructions for further details

Design and Refit

Issue 73

CLH Digital

Luxury Wood Flooring For Any Interior Founded in 1975 Havwoods has become Britain’s foremost wood flooring company supplying architects, interior designers, and residential customers. Havwoods concentrates on engineered and solid wood flooring, cladding and joinery, as well as bespoke flooring solutions in all situations, in a wide variety of species and designs, and with every conceivable finish. Havwoods wood flooring can be found in the finest restaurants and hotels around the world, and their clients are offered a continuously evolving range of high-quality flooring designs creating spaces which are not just functional but beautiful. Havwoods selects only the very best products from the best manu-

facturers worldwide, and the result is a superior portfolio of floor covering products. Environment and sustainability are in the heart of Havwoods which is why the products are sourced only from sustainably managed forests. Havwoods’ sophisticated showrooms offer an exclusive, personal wood flooring experience providing customers with a first-class consultation and an opportunity to see and touch the wood flooring options in large panels. Call us on 01524 737000 or visit

Repurposing Buildings To Rejuvenate Restaurants In A Post Covid World

The simplification of planning use, enabling former shops, offices and professional services spaces to be altered into restaurants without seeking consent from local authorities is creating fascinating new opportunities for the food service industry. From pop-ups to permanent restaurants, the opportunity is clear, especially for restaurant chains that have specialised in refurbishing existing High Street buildings and revitalising suburban areas, latterly for those opting to continue to work

from home. One thing we know well at Adveco is the potential complexity, and therefore hidden cost, of refurbishing a property when the site was not originally conceived as a restaurant. Landlords and new property owners need to recognise that heating and especially hot water are business critical functions, with suitable hot water storage needed to meet consistent and peak-hour demands. That water also must be supplied at a minimum of 60°C to ensure a hygienic cleaning of the environment, utensils and provide handwashing for both staff and customers. Adveco will size the needs of the premises, design a bespoke application, and supply the necessary system components for installation. Our work includes systems in listed buildings and large-scale projects, such as for Five Guys, revitalising building hot water systems throughout the UK. In all these cases, our customers are not only securing modern, highly efficient fit-forpurpose heating and hot water systems, they are also reducing their costs and either better controlling their carbon emissions or excising them with renewables for a more sustainable workplace

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Seating with Wider Appeal from ILF Chairs Hospitality has now got the Green light last to reopen outdoors from the 12th April. Will you be ready and able to cope with the rush? Will your Café, Restaurant, bar have the right outdoor ambience and comfort to stand out from the rest and make your customers want to come back? Never fear, ILF Ltd. have the solution with a comprehensive selection of outdoor chairs and tables in many finishes and colours which we are able to sup-

MST Auctioneers

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).

Please mention the Caterer, Licensee & Hotelier News when replying to ads To advertise please call 01202 552333 to talk to one of our sales agents.

ply quickly from either our UK location or our European location. We have selections of seating in aluminium, resin, plastic, polycarbonate, teak and imitation rattan plus, there are also tables and barstools for exterior use. Whatever your outdoor furniture needs might be we at ILF are here to help. Why not contact us on 01293 783783 or send an email to:- 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 have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons. We also hold regular Auctions ”On Site” and "On Line" See the advert on page 52 for further details.

Sims - The First Port Of Call For Banquette Seating We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality. Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a period setting.

Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Web

Design and Refit Refurbish with Pro Auction Ltd Refurbishing? Issue 73

CLH Digital

This trust is built from our shared values and understanding of what is most important to them.

Our comprehensive service is based on the needs of our clients. Our expertise in valuing, marketing, and selling surplus assets means our clients can achieve the best prices and end result with minimal effort. Our integrity, expertise and customer-first attitude are the three pillars upon which we continue to grow. Pro Action pride ourselves on our consultative, problem-solving service and our tradition of exceeding expectation. Looking to refurbish or sell surplus furniture, fixtures and fittings, from your hotel bar or restaurant ? Pro Auction has a long history of helping both corporate and private clients source and sell valuables across the UK and internationally. Trust underpins our entire operation and our clients stay with us because they know we keep their best interests front and centre.

For us, the auction process is a journey and one which we take with our clients. Ours is a results-driven service underpinned by solid technology, expert advice and a willingness to turn the first contact to repeat customer to a trusted friend. Contact us today for a free no obligation appraisal. Pro Auction Ltd (T) 01761 414000 (E) (W)

Novellini - Minimalism and Clean Lines specialist continues to strive towards ever more sustainable, holistic production and distribution methods.

Working alongside architects and designers, Novellini creates beautiful and functional bathrooms that complement the home, helping to design tranquil spaces that promote wellbeing within the home and businesses.

Novellini is available nationwide through its chosen merchant partners and retailers, but also welcomes designers and architects to explore its inspirational collections.

Based in Italy, the brand is an independent producer and manufacturer of shower enclosures, wetrooms, shower trays, steam saunas, baths, whirlpools and bathroom furniture. In the last decade, Novellini has made significant investments into environmentally friendly manufacturing processes. With the future in mind, the bathroom

To find out more about Novellini’s new products you can contact us directly. 01727 229922 or

Pro Auction is a well established professional firm acting for both corporate & private clients conducting sales throughout the UK and internationally.

Our clients work with us because they know we have their best interests in mind. This trust is built from our shared values and understanding of what is most important to them.

As a result, we serve a diverse clientele across the following sectors: • • • •

Hotel, Leisure and Hospitality. Manufacturing Industrial Plant and Machinery Retail and Wholesale Stocks Luxury Goods, Prestige & Branded Products

We conduct sales by auction, tender and private treaty, supported by web based marketing and conventional promotional campaigns that reach the buyer quickly efficiently and professionally ensuring each and every sale is a success.

We can assist with the valuation, removal and sale of assets surplus to your requirements.

Contact us for full details: Pro Auction Ltd on 01761 414000

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Issue 73

Design and Refit

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 21st Anniversary this year. This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline, CHAS and B&ES, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173. They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design

service to help you build your ideal kitchen. Projects undertaken have included Olympic Villages, Basildon Hospital, Dock Gate 4, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility. With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available. Call today on 01926 887167 or visit

7 Things to Remember About Commercial Refrigeration Whether you’re unaware of proper commercial refrigeration protocol or you’ve picked up bad habits along the way, there are many foodservice businesses and staff that forget the basics when it comes to running, using and maintaining commercial refrigeration. Any commercial refrigeration is a major investment for a business and so it’s vital to make sure it is used correctly, not only to increase lifespan of equipment but also, critically, for food safety. 1.DO know what foods should be stored at what temperature. For general produce aim for around 2°C to 5°C. Fresh meat and fish should be stored between -2°C to +2°C while frozen foods should be stored at -18°C or lower. It’s no good just keeping food cold, it needs to be stored at specific temperatures to delay the growth of bacteria and preserve freshness. 2.DO monitor and record temperatures. This is good practice for any HACCP plan and also promotes best practice and additional food safety.

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3.DO clearly label all foods detailing the contents, prep dates, use by dates and the member of staff creating the label. Colour coded day labels are great for at a glance assessment of what needs to be used first.

(FIFO) system. This isn’t just a gimmick to create extra work for staff but is vital for food safety and to minimise food waste. 5.DO observe basic food storage rules. Ideally cooked and raw foods should be stored in separate equipment to avoid cross contamination. 6.DO remember that commercial refrigeration requires more attention than a domestic fridge freezer. Vents, condensers and filter areas will attract dust & dirt which must be periodically removed to ensure effective and efficient operation. Regular cleaning and maintenance are vital to performance and to prevent possible breakdowns. 7.DO pay attention to the climate class allocated to equipment. This denotes the maximum ambient temperatures that a unit can work in effectively and efficiently and so dictates where it’s suitable for use. For example, a fridge with climate class 3 is designed for maximum ambient conditions of 25°C, which lends itself to positioning in a standard storage room. Fridges with climate class 4 or 5 are suitable for use in maximum ambient temperatures of 30°C and 40°C respectively, therefore can be situated in the working kitchen environment where it tends to be hotter.

Tele - 01455 815200 Email - 4.DO observe stock rotation and use the first in first out Web - or

Design and Refit

Issue 73

CLH Digital


Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since. We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none. We can offer you a no obligation quote now, so contact us for more information. CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and The Southwest. We

undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment. A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires… We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire. Call 01202 377205 now, to arrange a site visit

CardsSafe Partner with Bacchus Wines CardsSafe Ltd. is pleased to announce a new partnership with wine broker and aficionado Pierre-Loup DeCam, founder of Bacchus Wines (PLDC). For all the negatives the last two years have brought the hospitality industry, a lot of good has blossomed from visionary individuals in the field. In 2019, after decades of business together, an idea struck. Could CardsSafe and Pierre-Loup's wine brokerage business, Bacchus Wines (PLDC), based in Hampshire, collaborate in a way to benefit their mutual customers? The answer was, yes, they can! Pierre-Loup and Trond Rornes, Director of CardsSafe, met years back when Pierre-Loup was the landlord of a 500-year-old pub in Surrey. CardsSafe was first installed in the iconic public house in 2008, with additional units added quickly. His team saw immediately the benefits of the CardsSafe system, which handled their customers' bank cards safely, eliminating fraud and increasing spend via food and drinks tabs by more than 20%. Bacchus Wines (PLDC) offer beautiful wines to private clients and independent outlets. The majority of the wines hail from the award-winning Château de Parenchère. The Chateau dates back to 1570 and has a long and well-established history in viticulture.


There are six signature wines: The ‘Classique’ red Château de Parenchère, the prestigious ‘Cuvée Raphaël, the Bordeaux Clairet, the ‘La Roseraie’ ‘Bordeaux Rose’, the Bordeaux ‘Blanc Sec’, the cuvée ‘Esprit de Parenchère’ and the 2020 vintage: ‘L’Équilibriste’. Château de Parenchère aims to obtain a well-balanced wine with a firm density and elegant and mellow tannins. They also seek to produce an elegantly wooded wine, with a present yet discreet oaK, that leaves plenty of room for expressing red fruit and spices aromas. Trond Rornes, Director of CardsSafe, says, "I am convinced that all CardsSafe customers will appreciate the Parenchère wines that Bacchus Wines (PLDC) is going to bring to the UK market via its energetic representative Pierre-Loup." CardsSafe and Pierre-Loup look forward to offering independent restaurants, pubs and bars the opportunity to provide their customers with the fantastic Chateau de Parenchère wines. To find out more, please email

Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers. We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.

Trust CEMCO for commercial catering dishwasher servicing!

Call us now, on 01202 377205 for a free quote to repair your dishwasher

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CLH Digital

Issue 73

Design and Refit

Simple and Stylish Seating to Suit Any Interior No matter how good the food is in your restaurant or café, customers will only return if the surroundings match the culinary experience. When it comes to creating a pleasant atmosphere, attractive and comfortable seating is key. With this in mind Trent Furniture have expanded their highly popular, durable and timelessly elegant Sorrento Chair range. Originally available in brown or grey faux leather, this bestseller is now available in a choice of nine upholstery options to suit any interior décor scheme. As well as being a stylish and comfortable choice for your venue, Trent’s new range of fully upholstered chairs are a cost-effective and hassle-

free choice. Available for fast delivery, fully assembled, these contract grade solid hardwood frame chairs are built to withstand heavy use in your hospitality setting. Not only that, their chic but simple style means they pair perfectly with a wide range of tables including cast iron, wooden and shaker styles. To find out more about Trent’s fantastic new range of fully upholstered chairs, which are made using ‘no sag’ foam to your specifications by our in-house upholstery team, please visit or call 0116 2864 911.

Hybrid Heating For The Modern Property EHC offer a comprehensive Range of Electric Products that are all controlled by the wellestablished DSR Technology Control System. It enables you to select a Hybrid Heating Solution from the range for the various rooms within your property to suit your design style and budget – the choice is yours. All DSR Controlled Heaters are manually operated using the “easy to use” Controller located on the Heater. They also have Wi-Fi capability that can be activated when you purchase the optional DSR Smart Gateway which will allow you to control your Heaters Anytime, Anywhere 24/7 up to a maximum of 30 Heaters per gateway using our free bespoke APP. The DSR Control APP has many features designed to enhance your comfort levels and provide essential information regarding your heating system. There is also an optional Power Meter Clamp available for Load Shedding Control.

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Popular features within the APP • Setting Times to suit lifestyle • Adjust each room temperature

• Limit electricity consumption to avoid exceeding maximum power available • Monitor your electricity consumption history • View the Temperature history by room The comprehensive range of Heaters which are available in various Outputs are: • DSR Heat Retention Radiators • Edge • Ecostore • Visage The DSR range of heaters are ideal for the likes of Bars, Restaurants or Hotels as the DSR control system allows for each heater to be controlled remotely from a smart phone or controlled centrally from a PC at a hotel reception. This level of control helps keep running costs to a minimum and removes the inconvenience of staff members going from room to room to adjust heating temperature when customers check in or out. For further information or a free Brochure contact 01698 820533 or visit

Property and Professional

Issue 73

CLH Digital


Help Is At Hand For Businesses Devastated By The Covid–19 Virus In 2020 The Government is backing a new lending scheme that is aimed at getting funds out to struggling businesses that have seen profits impacted by coronavirus and whilst hotels, restaurants and public houses along with B&B’s and other hospitality businesses all struggled through the lockdowns we are pleased to let you know help is at hand. Loans will be based upon 2018 & 2019 accounts, as opposed to last year’s figures. Repayments will be anything up to a 25 year profile, meaning repayments will be low and give the best chance for business recovery. Loans will normally be secured against the freehold, or long leasehold value, but can be used for any purpose including refinance, debt consolidation, providing additional working capital and even purchasing of another business.

Professional brokers, Global, have 31 years’ experience in introducing business owners to helpful and competitively priced banks, often not on the High St. but based in The City, with regional offices and a fresh modern way of working and providing business loans nationally. Global will help you with the funding options and chat to the lenders to obtain the best terms before presenting them too you. Once you choose a loan option, Global will work to obtain an approval from the lender prior to any business valuation, so you know the bank is supportive and wants to take the process forward towards a loan pay out. See their advert on this page and email them basic details of your requirements to see what may be on offer to you. Email

Weekly Figures Analysis & Reporting Phoenix Specialist Risk Solutions Service from David Hunter David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will

throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.

Much like the mythological bird, Phoenix Specialist Risk Solutions was born from the ashes of an industry which has grown tired and disassociated from the people it is designed to protect. Phoenix is built to be different, our main focus is you.

We have built our business with care at the core of everything we do. We strive to offer a quality personalised service which is tailored to each individual’s needs — we listen to you, get to know you and aim to support you every step of the way. Your business is in most cases the biggest risk and the biggest asset you will ever have from the initial days of worrying about business levels and cash flow through to staff and HR issues and then back to business levels and cash flow, a revolving cycle. Within your business you will also have your trusted partners, your accountants and bankers, do you include

your insurance broker? If not why not?

Commercial insurance should not just be about the lowest possible price, it should be with someone you can work with and trust, someone flexible to the changes your business faces and someone who can advise you of which covers you may like to consider and not just the ones which you are legal required to have. Does your business description on your policy actually match your business, are your sums insured reviewed and adequate, do you have seasonal stock increases? Have you declared the accurate turnover and wageroll? We work with you to help you establish and maintain an insurance program which meets your needs and provides the best value for money. See the advert on page 13 or visit

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Profile for CLH News

CLH Digital - Issue #73  

CLH Digital - delivered to our readers online every Friday. This weekly edition will be available online for the duration of the Covid-19...

CLH Digital - Issue #73  

CLH Digital - delivered to our readers online every Friday. This weekly edition will be available online for the duration of the Covid-19...

Profile for clhnews

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