CLH Digital - Issue #76

Issue 76

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Hospitality Businesses to Be Banned from Retaining Tips Meant for Staff

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The government is to make it unlawful for operators to withhold any part of gratuities/tips left by customers in a move it said would benefit around two million people working in the hospitality, leisure and services sectors.

Following campaign by Dean Russell, the Tory member for Watford, to pass legislation protecting the money meant for staff, the small business minister Paul Scully confirmed he measures will be included in the upcoming Employment Bill.

"those who deserve it".

Current legislation prohibits restaurants from retaining cash tips, but when a customer tips by card they can choose whether to keep it or pass it on to their staff. Several chains have been criticised for keeping all or part of the service charge paid by on card. The change will mean that waiting staff are entitled to 100 per cent of their tips.

(CONTINUED ON PAGE 3...)

Mr Scully said the law would reassure customers their money was going to

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CLH Digital

Issue 76

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL Tips?

Our front page story leads with news that the government is to introduce legislation ensuring that staff receive all gratuities left and forbids businesses from retaining any part.

On first glance this will appear to be very fair and equitable!

EDITOR

Peter Adams

It does however depend on which side of the argument one finds oneself on. During my time as a student I worked in hotels, restaurants and bars and relied heavily on tips. Particularly banqueting, when I quickly learned when serving coffees at the end of the meal to “introduce myself as the waiter of the evening” as I placed a small plate in plain sight for everybody to leave a tip (trust me life as a student back in the day was very tough)!

When I progressed to management in hotels, and when I worked as a steakhouse chain manager, I was subject to company policy, but was always fair as possible in administering tips.

Then I bought a wine bar restaurant in Bournemouth and found that part of my many duties was actually waiting on tables and helping waiting staff. I served behind the bar, carried plates to and from the kitchen, did all the things a busy hands-on operator would know about.

Given that I thought I was entitled to a cut of the tips as well. However, the one thing that held me back was staff harmony.

Bear in mind I’m talking back in the late 80s and 90s and there were times when business was pretty poor and staff at times were earning more than I was!

Once you dip into staffs tips it is a very slippery road. Staff loyalty relies on respect and it really does anger the public , so I am pleased to say I avoided “including myself”!

In August I was at a restaurant in London, and I did make a specific point of saying to the waiter that I had no cash and asked if I left the gratuity on the bill would he receive it. I was told an emphatic no and, this is absolutely true, he lent over the table and said “There is a cashpoint to the left about 50 yards away as you leave the restaurant.” So I quickly popped out of the restaurant to get some cash and left a tip for, what I have to say, was a fantastic meal and wonderfully warm and friendly service!

I think the Living Wage Foundation do have a point. Staff rely heavily on tips, and it is a reward from the customer to the staff if the service has been good.

What has not been mentioned, however, is tax on tips, which I suspect will be a nightmare for small operators.

If staff get cash tips directly from a customer, they have to pay tax on them but not National Insurance, and if they fill in a Self-Assessment tax return, they have to include the tips on it.

If they do not fill out a tax return then HM Revenue and Customs (HMRC) will, as far as I am aware, estimate tips based on information provided by staff or employer.

HMRC will give your employer a tax code so they can collect tax through Pay As You Earn (PAYE).

If tips are included in card or cheque payments the employer pays these to staff directly, and then the employer is responsible for making sure Income Tax is paid through PAYE. Confused? Me too! Although I do understand that it will be illegal for employers to retain service charge as well as tips.

Watch out for next week’s issue. We hope to have an in-depth article exclusively on this topic!

One depressing statistic we have reported this week is that cask beer sales are down by 76 million pints since pubs reopened, according to a report by the British Beer and Pub Association. (See full article on page 28.)

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EDITOR Peter Adams

SALES EXECUTIVES

Once a keen drinker of cask ales I can now only occasionally enjoy a tipple, unfortunately.

They are high in purines which causes gout and, as anyone who suffers with gout will tell you, it is very painful, so I have to ration myself!

David Bartlett Guy Stephenson

Cask ales are what Britain does best. Cask ales are “As Traditional as the Royal Family” I remember an observer writing a few years back.

PRODUCTION & WEB ADMIN

This week is Cask Ale Week (www.caskaleweek.co.uk) and is the perfect excuse to promote your pub or brewery to your customers!

A favour we would ask here at CLH News is that 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 www.catererlicensee.com

PRODUCTION & DESIGN Matthew Noades Shelly Roche Published Publishedbyby

Hospitality Businesses to Be Banned from Retaining Tips Meant for Staff Issue 76

(CONTINUED FROM FRONT COVER)

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islation, combined with the pandemic has created a huge fall in earnings for waiting staff.

FAILED PROMISE • Hospitality Businesses and bosses could be taken to an employment tribunal if they break the new law, meaning they may be forced to compensate workers or face fines.

• Research suggests that most tips are now paid by card in the UK, and not cash as society moves increasingly towards “cashless”. This means that businesses who receive tips by card currently have the choice whether to keep it or give the money to workers.

• The new law will also introduce a code of practice which will set out how tips should be distributed, as well as requiring employers to pass on all tips, service charges and gratuities without any deductions.

• Employees will also get the right to request information on their boss’s tipping record The Department for Business (BEIS) acknowledged that “most hospitality workers, many of whom are earning the national minimum wage or national living wage, rely on tipping to top up their income.”

The Living Wage Foundation welcomed the changes but pushed for the government to ensure full-time work provides enough money for people to live on.

“Any move to improve pay in low-paid sectors like hospitality is welcome, but if this work is to be truly valued, we need to see more people lifted onto a real Living Wage,” the foundation’s interim director, Graham Griffiths said. We all need a wage that meets our everyday needs.”

£2,000 A YEAR COST TO STAFF The delay in legislation has cost waiting staff in the sector an estimated £2000 a year says trade union Unite, who earlier this year staged a protest outside the Department of Business in protest at the government’s repeated failure to introduce long-promised fair tips legislation.

General secretary Sharon Graham said: “it is shocking that this group of mainly young workers has had to wait 5 years for the government action to tackle the tips scandal. We will continue to challenge abuses in the workplace and unite keep fighting to improve the jobs, pay and conditions of the hospitality workforce.”

Following the protest in July hospitality workers held a further protest at a nearby Pizza Express restaurant, as a result of the company’s decision to increase from 30 per cent to 50 per cent the amount that is deducted from the tips received by waiting staff.

Prior to the protest Unite is gave evidence to the Low Pay Commission about how the lack of fair tips leg-

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Unite then wrote to the secretary of state for business Kwasi Kwarteng, stating the disappointment of hospitality workers that the government has failed to introduce legislation to introduce fair tips nor has it introduced “a code of practice to ensure fairness, transparency and genuine consultation on the allocation and management of tips”.

CREATING JOBS UKHospitality chief executive Kate Nicholls said ensuring staff received tips would help the industry's ability to create jobs.

However, she added: "For hospitality businesses, though, customers tipping with a card incurs bank charges for the business, and many also employ external partners to ensure tips are fairly distributed among staff.

"With restaurants, pubs and other venues struggling to get back on their feet, facing mounting costs and accrued debts, we urge the government to continue to work closely with the sector as it introduces this legislation to ensure this works for businesses and employees."

Dean Russell, the Conservative MP for Watford said: “When we look at the role that many people have when working in bars or restaurants and so on, the tips are often seen as part of the salary in a way — rightly or wrongly,” Russell said in July.

“It’s always felt wrong that businesses can take the tips that have been given by the customer directly to that individual or to the staff for businesses to go, ‘Well, actually, that’s part of the payment for what they’re getting’.”

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Prepare For VAT Rises In Hospitality Sector, Urges Accounting Firm 4

CLH Digital

Issue 76

A leading UK accountancy firm with offices across the South of England is urging pubs, bars, restaurants, hotels and other leisure and hospitality businesses to act now to get ready for the changes in VAT rates, with them more than doubling next month, from 5% to 12.5%.

The increase comes as the government prepares to scale back its temporary VAT cut, originally introduced on 8 July 2020 to support this section of industry and protect jobs throughout the Covid crisis.

Carpenter Box, which provides a range of accounting services including tax advice, says that HMRC will expect businesses to pay the higher rate of 12.5% on applicable supplies from 1 October 2021 or face stiff penalties.

Dan Hobbs, partner and VAT specialist at Carpenter Box, said: “Businesses in the hospitality sector have no doubt benefitted from the temporary reduced 5% rate of VAT. Whilst the increase to the new temporary rate of 12.5% will be costly, it gives businesses some time to adjust before reverting back to the standard rate of 20%.

“From 1 October 2021, the new VAT rate of 12.5% applies to all suppliers of

restaurant services, hot takeaway food, holiday accommodation and admission to many attractions. It is important that these businesses are aware of and prepared for the changes.

“Businesses in the sector should also make sure they are taking full advantage of the reduced rate, ensuring it is applied to all qualifying goods and services.”

Dan’s top tip for businesses in the leisure and hospitality sector needing to prepare for the VAT increase is to check and update tills, invoicing and accounting systems ahead of 1 October. These systems are not always easy to adjust when it comes to new VAT rates, so contact equipment or software manufacturers for support if necessary.

Dan added: “Looking forward, currently the government plans to reintroduce the full VAT rate of 20% to leisure and hospitality from 1 April 2022. This is going to be a critical time for businesses in this sector and it is essential they seek professional assistance should they need it.”

It's Cask Ale Week!

“Pubs matter and are a vital part of our communities up and down the country. What’s more, the pub is the only place you can get fresh cask ale from your local brewery. We are urging everyone to celebrate Cask Ale Week from 23rd September to 3rd October in style, by getting back down to their local pub, social club or brewery taproom and enjoying a pint of cask ale.”

“It’s not enough for pubs to be the hot topic now as they re-open their doors,” says Paul Nunny of Cask Marque. “To survive, they – and breweries – need to stay right at the centre of the national conversation, and right at the heart of their communities. Cask Ale Week has an important role to play in this endeavour.”

“The BBPA is fully behind Cask Ale Week and we urge every local, brewery and pub goer to support it!”

Industry bodies are making a clarion call to pubs, bars, pubcos and breweries for this year’s Cask Ale Week, this week (23rd September to 3rd October), to be part of their comeback strategy.

“Cask Ale Week is something round which pubs, bars, pubcos and breweries can rally. They can do their own thing, but doing it under one banner will give cut-through that’s unachievable by working alone,” says Nunny.

He points to the fact that even before lockdowns were introduced, retailers were desperately trying to encourage shoppers to mimic the pub experience at home with ‘big night in’ type deals. “In many ways, the pandemic appeared to play into their hands. But the reality is, there’s a big difference between socialising in private and public space.

“Simply put, you can’t buy pub atmosphere in a supermarket, nor get it delivered to your door. Ditto for fresh cask beer. These are two of the things that can’t be packaged up and sold as a commodity; two of the things that make pubs special. “it’s fantastic that the industry is joining hands for Cask Ale Week, encouraging every colleague, every partner, every customer to get involved. Let’s all shout in unison from the rooftops about Britain’s amazing pubs, breweries and beers, celebrating them now – and protecting them for generations to come.”

CAMRA chief executive Tom Stainer says: “CAMRA has long been a supporter of Cask Ale Week, and after an incredibly difficult year for the industry, we’re looking forward to joining forces to support and promote UK pubs and breweries.

British Beer & Pub Association chief executive, Emma McClarkin, says, “We have all missed a proper pint of Cask Ale in the pub during the last year.

“Pubs are the home of Cask Ale and both have struggled due to the pandemic and forced closure. With the sector reopening once more, it is vital we promote our pubs and the range they have on cask which they so expertly keep and serve. Doing so will help our brewers and pubs in their recovery.

UKHospitality chief executive officer, Kate Nicholls, says: “Cask Ale Week is a wonderful opportunity for customers to come and celebrate all that is great about pubs, communities and British beer. It’s one of those occasions that has been sorely missed during the incredibly difficult period the industry has suffered.

“We’d urge publicans and other operators to take advantage of the campaign, encourage people back to their venues and experience the joy of raising a glass together.”

SIBA chief executive, James Calder, says, “Cask beer is truly unique and worthy of our celebration during Cask Ale Week, a campaign very close to independent brewers’ hearts and one which SIBA have supported from its inception.

“The vast majority of the beer brewed by independent breweries is cask, so with pubs now reopen across the UK we are encouraging people to get out there and enjoy a pint of cask beer from a local independent brewery.

“Fresh cask beer is only available in pubs and taprooms, so now cask is back in pubs get out there and support your locals with a pint of something delicious!”

Cask Ale Week is open to all to use. The only requirement is that any cask beer crossing the bar into the hands of customers is served in excellent condition. “Use our banner, exploit the opportunities, join forces – but for goodness’ sake, make every pint a great one,” concludes Paul.

Special Chefs Awarded at Craft Guild of Chefs "Recognising the Culinary Heroes" Ceremony At a special one-off celebration, the Craft Guild of Chefs will "Recognise the Culinary Heroes" who have gone above and beyond during the pandemic. Forty-four chefs nominated by their peers and colleagues, and selected by a panel of judges, were guests at an exclusive reception and ceremony on Thursday night (23rd September) at the renowned Landing Forty Two at The Leadenhall Building in London.

The Craft Guild of Chefs chose specifically to rename their annual awards for this year, to recognise the work of chefs across the country who have worked tirelessly to put people and their community first. They asked people to nominate chefs who volunteered or refocused their business to support the public or essential workers, or worked with charities and food banks to feed key workers or the vulnerable, those who spearheaded fundraising efforts, and chefs who supported colleagues in overcoming mental health and wellbeing issues.

David Mulcahy, VP Craft Guild of Chefs and co-director of the event,

said: "The last year has brought unprecedented challenges and adversity for the entire country. Yet we have seen heroes across the country from all walks of life who exemplify everything that is great and caring about our society, and we're delighted to honour the chefs among them."

His fellow co-director of the awards, Steve Munkley VP Craft Guild of Chefs added: "We are increasingly aware of great self-sacrifice and community spirit our chefs have demonstrated. Landing Forty Two is the UK’s highest events space, with stunning views across the Thames and London skyline from 500ft above the City. I can think of no better place to celebrate the heights these chefs have reached in service to the community."

The winning chefs, who work in many different settings across the industry, were awarded a special badge of recognition and a threeyear membership to the Craft Guild of Chefs. The traditional Craft Guild of Chefs Awards will return in June 2022.

UK Pub And Bar Market To Grow +63% To £14.8bn, With A Full Market Recovery Expected By 2024 Issue 76

strongest recovery (+64%) in 2021, with a greater proportion of sites able to capitalise on delivery and takeaway opportunities in the first half of the year.

TOP 10 PUB GROUPS SET TO SEE -57.8% TURNOVER DECLINE IN FY 2021 The top 10 pub groups by turnover are expected to see considerable turnover decline in their 2020/21 financial years, led by closures and trading restrictions across the period. Whitbread, Marston’s and Mitchells & Butlers are among those seeing the largest turnover decline in FY 2021.

In contrast, outlet growth among the largest pub groups by outlets is expected to be +1.6%, with Admiral Taverns adding 674 pubs to its estate through its acquisition of Hawthorn.

2 IN 5 PUB VISITS ARE FOR DRINKS ONLY. According to the new Lumina Intelligence UK Pub & Bar Market Report 2021, the UK pub and bar market is set to grow +63% in 2021, to a value of £14.8bn. This follows a catastrophic 2020, which saw the coronavirus pandemic wipe £13.9bn or -61% off the value of the market.

UK pub and bar market to recover to 64% of its pre-pandemic value in 2021 The £14.8bn that the market will be valued at by the end of 2021 is a recovery to 64% of the £23.0bn that the UK pub and bar market was worth before the coronavirus pandemic started.

A dampened start to 2021 with a national lockdown and restrictions on trading until July will hamper the sectors ability for a faster recovery.

However, managed, branded and franchised pubs are set for the

Drinks only occasions are vastly more important to pubs than the average hospitality channel – accounting for 42% of visits. Dinner is the most important meal, accounting for 24% of all pub and bar occasions.

Pubs can capitalise on the dinner day part by offering dinner and drink deals to encourage customers on a drink only mission to also purchase a meal.

Lunch accounts for 22% and breakfast 3% of total occasions, however, there is an opportunity to boost breakfast and lunch sales through “work from home” lunch and Wi Fi deals, which many pub and bar operators have introduced over the past 18 months.

Over a third would like to keep using digital in pubs 34% of consumers agree with the statement, ““I have been using QR codes and mobile app ordering and payments technology and would like

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to keep using them in the future”. This rises to 38% for 18-24 year-olds and 45% for 35-34 year-olds.

44% agree that “using a mobile app/QR code to order from the table in pubs and bars is more convenient than ordering at the bar from staff” and 45% agree that it “is faster than ordering at the bar”.

FULL MARKET RECOVERY EXPECTED BY 2024 By 2024, the UK pub and bar market will have recovered to and exceeded its 2019 market value. Year-on-year, the total UK pub market is expected to grow by +51.8% in 2022, reaching a value of £22.4 billion.

Thereafter growth will stabilise at around the 2% mark ahead of reaching a value of £23.4bn in 2024.

Commenting on the results, Senior Insight Manager at Lumina Intelligence, Katherine Prowse, said: “Despite a catastrophic last 18 months, the UK’s love affair with pubs remains intact and will see the market not only fully recover by 2024, but also outpace value growth in the total eating out market.”

“The legacies of the pandemic present significant opportunities to operators and will remain key to market recovery. Delivery accounted for 50% of pub/bar occasions during lockdown and offers operators the chance to broaden its consumer base. The adoption of digital has resulted in a quicker, more seamless customer journey, which many customers are now used to and prefer. As well as offering a better experience, digital ordering and payment gives operators access to valuable data that allows them to understand their customers better.

Find out more about Lumina Intelligence’s UK Pub & Bar Market Report 2021 - https://www.lumina-intelligence.com/pub-reports/uk-pubsbars-market-report-2021/

Supply Crisis: Expert Advice on Handling the Food and Drink Shortages in the UK 6

CLH Digital

Issue 76

Alex Ion, spokesperson for BrewSmartly.com, has provided the following tips on how to handle the food and drink shortages: 1. DON’T PANIC BUY

longer shelf life). Another way to prevent food waste is making enough food for yourself or the family during meals as well as opting to use leftovers in other meals. Using food scraps as compost is another great way to reduce the impact of wasted food.

With many festivities right around the corner, it's easy to panic buy.

However, buying in bulk may not be the best solution, especially as fresh produce will rot if not consumed soon after purchase. Pre-planning your food shop can help you to buy only what is essential.

Checking your fridge/cupboards and making a list of what you need can prevent overbuying and can help cut down on food expenses.

3. SUPPORT LOCAL BUSINESSES Over the weekend, September 18th 2021 marked National Hospitality Day, a nation-wide celebration urging everyone to help celebrate and support local businesses in the hospitality sector. Not only did this encourage visiting and supporting your favourite local food outlets, pubs, hotels etc, it is also a great way to show support to the suppliers at hand.

2. THINK SUSTAINABLY With a major food supply shortage looming over us, making sustainable food choices is encouraged, especially when it comes to food waste. In 2018, Waste and Resources Action Programme (WRAP) reported that the UK produced around 9.5 million tonnes of food waste - 70% (6.6 million) came from households.

4. GIVE A HELPING HAND The industry faces more struggles than ever before due to staff shortages at various stages in the production line as well as the supply chain. Volunteering and helping out these sectors, if you have the time, can bring a much-needed boost.

Checking the use-by dates of the food and drink products you buy as you shop encourages managing your food stock at home a lot more efficiently (many fresh produce and milk in bottles can be frozen for

BII Licensee Of The Year 2021 Semi-Finalists Announced!

The British Institute of Innkeeping (BII) is delighted to announce their SemiFinalists for this year’s Licensee of the Year competition.

Sponsored by Sky, the Licensee of the Year competition is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK. Since the launch in June this year, those working in the licensed trade were encouraged to enter on the basis of their involvement in their communities over the past 18 months, as well as in recognition of their resilience and diversification too.

This year, the entries and Quarter-Finalists have been of a particularly high standard, making it even more difficult for our team of judges to make decisions that lead us onto the next stages of the award.

Judges, Sue Allen and Paul Pavli (both working as Hospitality Consultants) are now making their way across the country to meet all Semi-Finalists in person to experience their businesses first hand.

The 2021 Licensee of the Year semi-finalists are as follows: Esther Sutton – The Oval Tavern Victoria & Gavin Hunt – The Lodge Matt & Ellie Furzeman – The White Lion Sean White – The Queens Head

Jason Black – Pity Me Inn Mick and Sarah Dore – The Alexandra Colum & Anne-Marie McCarthy – The Greyhound Hotel Richard Edwards – The Potters Arms Joanna Whalley – Wigan Central Bar Gavin Price – Fountain Bar Emma & Terry Cole – The Royal Oak, Chapel Ash Tom & James Bainbridge – The White Hart Stephen and Rebecca Prince – The Grey Mare Andy Coleman – The Cork House Daniel Pilley – Nine Jars Steven Alton, BII CEO commented: “Our Licensee of the Year Award is the most prestigious & hard fought award, showing the excellence in our sector; our Semi-Finalists are of a fantastic standard.

“We are proud that the awards process this year, more than ever, is offering a value added experience to all those involved with business insight and the chance to evaluate your business available at every stage from mystery diner visits and feedback, right through to our final judging day at Sky HQ.” All six Finalists will be presented with a trophy at the BII Winter Event on the 23rd November, where the winner of Licensee of the Year 2021 will be crowned

Heineken Embarks On Low Carbon Barley Farming Trial ambition to reduce emissions from agriculture by 33% by 2030 versus a 2018 baseline, and to achieve a carbon neutral value chain by 2040.

The barley grown as part of the trial will first go to Muntons’ plant at Flamborough, Bridlington, for malting. From there, it will be transported to HEINEKEN’s brewery in Tadcaster where it will be used in the brewing process.

HEINEKEN UK is launching an innovative trial to explore how one of the main ingredients of beer, barley, can be grown in a more sustainable way to help reduce CO2 emissions.

The trial is a collaborative effort between HEINEKEN UK, malt supplier Muntons, supply chain consultancy Future Food Solutions and Yorkshire-based barley farmers. In the first year of the pilot, which will begin with the 2021 Autumn crop-sowing campaign, 10 farmers will be taking part and around 7,000 acres of winter and spring barley varieties will be grown yielding up to 25,000 tonnes of grain, enough to brew almost 300 million pints of beer.

The ambition is to use the learnings from the pilot to scale the project over the coming years to help contribute to HEINEKEN’s global

Matt Callan, Supply Chain Director at HEINEKEN, said: “Without barley we can’t make beer. This trial is very much about ensuring we create a sustainable long term supply chain that benefits farmers, the planet and biodiversity. Agriculture is the second biggest contributor of our carbon footprint and with our new ambition to hit carbon neutrality through our entire value chain by 2040, tackling this part of our footprint is key. This is the reason we have partnered with Future Food Solutions and Muntons. They help farmers to integrate a range of innovative ideas into their processes to reduce carbon emissions and improve soil health; exactly the things we need to make our barley more sustainable.”

Rachel Scholes of JS Scholes Farmers Sledmere, said: “We’re delighted to be taking part in this HEINEKEN initiative to trial low carbon farming. As a farming enterprise that has taken sustainability very seriously for some time now, it is fantastic to see leadership on this issue from big brands looking to bridge that gap between producer and consumer.

With the trial covering a huge amount of acreage, it has the potential to generate some really positive outcomes for the environment and demonstrate farming’s vital role in mitigating climate change.”

Steven Cann, Director of Future Food Solutions, said: “Farmers benefit

from improved soil health and lower farm input costs. Spring barley, which is what most brewers prefer, is prone to drought but increasing soil organic matter means the land retains far more water, so the farmers get greater resilience built into their crops. This equates to better crops and better margins. HEINEKEN benefits from a more sustainable, more resilient supply chain that will help the business meet its carbon neutrality targets and the consumer enjoys a tasty, refreshing beer in the knowledge that it has had a significantly reduced impact on the environment. It is a win for everyone.”

Dr Nigel Davies, Director of Technical and Sustainability at Muntons, said: “As a business that started its sustainability journey all the way back in 2000, it is an exciting project for us to be involved in. We work closely with Future Food Solutions to help farmers cut their carbon emissions and this has helped us to reduce the carbon footprint of our barley supply chain by 32% in the past 12 years. As a result, the malt we make is certified 100% sustainable by the Farm Sustainability Assessment standard.”

The pilot will focus on a number of sustainable farming techniques including inter-row cropping, growing cover crop mixes including varieties such as phacelia, oil radish and clovers, using less invasive measures to prepare the land and optimising crop nitrogen use. Outcomes will be measured in terms of the amount of CO2 sequestered by the soil and the reduction in the amount of nitrogen needed to be added to the crop to produce healthy yields. This trial is part of a HEINEKEN global programme: the 2040 Low carbon farming programme, which has been launched in 10 countries, with the aims of reducing carbon emissions and capturing CO2 in the soil.

Over Half Of UK Consumers Are In Favour Of Paying A Deposit When Booking Pubs and Restaurants Issue 76

The findings, from leading hospitality tech firm Zonal, forms part of its industry-wide campaign #ShowUpForHospitality, aiming to highlight the damaging impact of customer no-shows, which collectively cost the sector £17.6bn a year. Visit the campaign page to learn more, join the conversation and help spread the message far and wide and encourage customers to #ShowUpForHospitality.

“These latest insights show that, while a blanket approach may not be the optimum way forward for operators, consumers are far more inclined to accept them than we previously thought – and for a wider range of occasions. Deposits and no-show fees shouldn’t just be reserved for high-end restaurants or Valentine’s Day and Christmas either and are a legitimate tool for reducing no shows during busy trading periods.

Consumers are more likely to be in favour of their use in for special occasions and on significant days such as Valentine’s Day or a Bank Holiday, with 65% happy to pay a deposit for a such events.

However, younger consumers are more reluctant than the national

average to pay to secure a booking. Only 28% of 18-24-year olds say they would put down a deposit and just 24% said they would be happy to pay a no-show fee.

Commenting on the findings, Olivia FitzGerald, Chief Sales and

“As part of our #ShowUpForHospitality campaign we want to spotlight this issue, change consumer behaviours as well as start an industry discussion as to how best to combat this long-standing problem. We’ve seen phenomenal support across the sector from CGA, UKHospitality, Bums on Seats, Think Hospitality plus many more. It’s been fantastic to see once again hospitality come together for the benefit of the entire industry.”

Norfolk Pub Opens Community Café To Help Local Residents The Locks Inn in Geldeston, Norfolk has opened a new community café area to help create a social hub for local residents.

and the wider community to socialise in a friendly environment.

“The last 18-months has been a big challenge for people and we want to provide them with somewhere they can get together to reduce social isolation and help improve their improve their wellbeing.”

A warm welcome will be given at the café to everyone in the local community, with the aim of encouraging people who may be experiencing social isolation or feelings of loneliness to come along and connect with others over a coffee.

Publican Frank Bartlett added: “We are looking forward to welcoming in all our customers new and old. Popping in for a coffee can be a great way to make new friends.”

It will also host local groups including a mother and toddler group as well as appealing to local tourists, dog owners and walkers.

The community café at The Locks Inn, which offers a range of coffees, cakes and sausage rolls, was opened with the expert help and a Community Services Fund grant from Pub is The Hub, the not-forprofit organisation that helps pubs to diversify and provide essential local services.

The pub is community owned and run by publicans Frank and Jodie Barrett.

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Marketing Officer, Zonal said: “There’s traditionally been a scepticism and nervousness around the use of deposits and no-show fees in hospitality, with many believing that it would prove to be a big turn off for their customers and hit trade.

New research from Zonal and CGA reveals that 51% of UK pub and restaurant goers are happy to pay a deposit to book a table, and even more (55%) are in favour of paying no-show fees if they don’t turn up.

Guests inclination to pay deposits is less (41%) for casual occasions such as after work drinks but remains at strong levels for larger bookings of six people of more (59%) and is still over half (53%) for smaller groups.

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Pub is The Hub regional advisor Terry Stork said: “The team has worked really hard to make sure this pub is supporting people in the local area. The community café has really helped to make this pub a place for everyone to come and connect.

Christine Pinsett, who is a member of the management team at the pub, said: “The main aim of this community café is to help the villagers

“The pub has disabled access and is dementia friendly to enable visits from care homes, local charities and organisations that can use it as a meeting place.”

Get Ready for Natasha’s Law: CIEH Gives Four-Step Plan 8

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Issue 76

Natasha’s Law comes into force on 1 October, meaning we’ll be seeing important changes to the way certain foods are labelled and sold. To ensure hospitality businesses are up-to-speed and ready to implement these changes, Kate Thompson, director at the Chartered Institute of Environmental Health (CIEH) summarises the law, what it means and gives a four-step plan to following it.

From 1 October, ‘Natasha’s Law’ comes into force, requiring all food businesses to provide full ingredients labelling, with allergenic ingredients emphasised - on food that has been pre-packed for direct sale (PPDS).

site before a customer chooses or orders them.

• Fast-food packed before it’s ordered, such as burgers stored under a hot lamp that can’t be altered without opening the packaging.

• Dishes or individual products prepacked on site ready for sale, like pizzas, rotisserie chicken, salads and pasta pots.

• Samples of cookies given to customers for free which were packed on site • Foods packaged and then sold elsewhere by the same operator at a market stall or mobile site.

• Prepacked food for sale in schools, care homes, hospitals and other similar settings will also need labelling.

• Burgers and sausages prepacked by a butcher on the premises ready to sell to customers. • The ingredient and allergen information provided on the label must be accurate and presented in a suitable format. Labels should include the name of the food and a full ingredients list. Allergenic ingredients must be emphasised within this list. The FSAs website provides more detailed guidance about labelling foods prepacked for direct sale.

It’s essential to be prepared and to have implemented these changes, whatever style of food operation and however big or small by Friday 1 October 2021.

Here are some simple steps you can take now:

1. FOLLOW THE GUIDANCE

The law is being introduced following the death of teenager Natasha Ednan-Laperouse, who suffered a fatal anaphylactic reaction after eating a pre-packaged baguette which contained undeclared sesame as an ingredient.

The FSA website provides a whole range of useful, up-to-date information on allergen labelling, including sector specific guidance, which can be found here. Hospitality businesses should speak to their local authority for advice specific to their business.

It will provide potentially life-saving allergen information to customers and businesses must take action now by checking if their products comply with the new PPDS labelling standards.

2. WORK WITH YOUR SUPPLIERS

What is PPDS food and what should you do to prepare for the changes?

PPDS food is food that is presented to the consumer in packaging. The legislation applies to food packed at the same place it is sold and packaged before the consumer selects or orders it.

Examples include: • Sandwiches and bakery items, such as filled croissants or cakes, packed on-

Certificates in Food Safety and Allergen Awareness will ensure every aspect is covered. Appropriate labelling means listing ingredients with allergen information emphasised – there are 14 major allergens that you should be aware of.

4. LINK UP YOUR FOOD DATA WITH LABELLING Labels placed on PPDS foods must be up-to-date with all ingredient and allergen information when put on display. While pre-printed labels can save time, and are useful if your printer is prone to problems, they don’t allow for last-minute ingredient substitutions from a supplier.

Therefore, linking up a database of food products and ingredients to the way you print labels will help make sure that the correct information is transferred easily. The database could record your products, recipes and ingredients, making it easy to track what’s being used and where.

Think about: • How ingredient and allergen information is captured?

• How you’ll get all the ingredient information on the labels?

• How you’ll manage label production?

• How you’ll ensure food labels are providing accurate and reliable information in the correct format?

Following these four steps now, and checking that everyone handling food across your business is up-to-date on the changes will mean you and your business are ready to implement the legislation and more importantly, keep your customers and your business safe.

You will need to work with all your suppliers to understand how they capture ingredient and allergen information, and how this will be passed on to you. Ask your supplier what verification checks and processes they have in place.

3. ENSURE YOU AND YOUR STAFF ARE TRAINED Everyone in your business must be fully informed and responsible for providing the correct allergen information. Training staff on the new allergen legislation should minimise the risk of errors and mistakes when it comes to labelling and doing so through a certified course, like CIEH’s

Five Talented Chefs Make The Graduate Awards Grade the challenges of 2021. That’s what being a good chef is all about; working as a team, giving and taking advice and learning from each other. Despite the fact we couldn’t hold our annual mentor trip, we have ensured the Graduate Awards finalists felt supported by our committee through video demonstrations, online meetings and a dedicated WhatsApp group.

Congratulations to the five chefs who achieved the pass mark today. I really hope those who didn’t quite make it have learnt a lot, absorb all the feedback and join us again next year.”

Yesterday chefs cooked their hearts out in the final exam of the Graduate Awards which took place at the University of West London. Despite the pandemic, the Craft Guild of Chefs has remained determined to provide young chefs with the opportunity to develop their culinary ability and showcase their talent. The Kitchen and Pastry Graduate Awards provide chefs with an opportunity to work on classic skills alongside their professional careers. Regarded as an exam, not a competition, chefs are working to achieve the pass mark rather than compete against each other.

Commenting on the Graduate Awards pastry exam, Chair of Pastry Examiners, Will Torrent commented: “It’s never easy competing in a new kitchen especially coming out of the year we have just had which has created so much uncertainty.

However, Beth worked really calmly under pressure and created some delicious products. I really want to highlight the need for young pastry chefs, chocolatiers and bakers to enter next year’s award because you are the future. The skills, experience and opportunities you will receive through the Graduate Awards provide a great springboard for your career.”

In the Kitchen and Larder exam, Charles Kenneth Knight, commis chef at the House of Commons, George Baldwin-Edie, development chef for Marks and Spencer, Theo Hadjitofi, chef de partie at De Banke Group and Joshua Singer, demi chef de partie at Artichoke all achieved the pass mark. Beth DisleyJones, pastry chef de partie at The Art School Restaurant made the grade in the Pastry exam.

The prestigious title of Highest Achiever in the Kitchen exam was awarded to George Baldwin-Edie who now has the chance to be part of The Young National Chef of the Year competition in 2022. Beth Disley-Jones was the Pastry Highest Achiever and along with George will experience a two-day education trip to France courtesy of Grande Cuisine. They will visit the Bocuse market, a chocolatier and Michelin starred restaurants.

During the Kitchen exam the chefs had to complete a written test, prepare a best end of lamb into cutlets and a three-bone rack, fillet and skin two whole Dover soles and present as fillets, create a dish with a mystery basket of ingredients as well as follow a classical recipe and make a crème caramel for dessert.

The pastry chef theme was to create items to present for a Christening/Baby Naming Day buffet. Tasks included fruit Charlotte

Russe entremet, a celebration plaque to garnish the entremet, plantbased chocolate truffles, mendiants and choux à la crème.

For the first time ever, the final exam included a dedicated mentor who was on hand throughout the cooking tasks to support chefs.

Former Graduate Awards achiever, Connor Godfrey took on this role and this is something the Guild hopes to continue as part of its mission to guide young chefs, both physically and mentally, as the industry bounces back.

Founder of the Graduate Awards, Steve Munkley who is VicePresident of the Craft Guild of Chefs said: “This group of finalists have really come together in this process and supported each other during

Russell Bateman, head chef at The Falcon Hotel, Castle Ashby added: “It’s always an honour to be chair of examiners at this event.

The Graduate Awards are extremely highly regarded in the UK culinary scene and the chefs who have achieved this award today now have a fantastic accolade to add to their CV. The standard throughout was excellent across all three courses and there has been a real positivity in the kitchen. This is never an easy exam, it’s not designed to be, but just completing the process helps a chef to grow their skills. I am already looking forward to next year, for the 20th anniversary of the Graduate Awards, when hopefully things will be much more normal in the hospitality industry.”

UKHospitality Conference: Challenges Remain But Sector Is Ready To Build Back Better And Stronger Issue 76

sector leaders made up of Karin Sheppard, SVP & Managing Director Europe, IHG; Nick Mackenzie, CEO Greene King, Robin Mills MD Compass Group and Steve Richards, CEO Parkdean Resorts and Chair of UKHospitality.

UKHospitality Chief Executive Kate Nicholls welcomed delegates and called for additional Government support to help safeguard the sector’s recovery and rebuild resilience in the form of a permanently lower VAT for hospitality and tourism.

A stellar line up of business leaders, industry experts and policymakers joined operators and suppliers from across the sector at UKHospitality’s annual conference yesterday (20th September 2021) to discuss and share insights on the opportunities and challenges that lay ahead after the huge impact of the pandemic.

Under the theme ‘Recovery & Beyond’, delegates heard from keynote speaker Hospitality Minister Paul Scully MP, as well as Ian King, host of the eponymous daily business programme on Sky News; Karl Chessell, Director at CGA; Alex Robinson, Senior Manager at STR; and a panel of

Paul Scully MP, Minister for Consumer Affairs, SMEs, Labour Markets and London, promised that the Government will continue to listen and engage with the sector, acknowledging that hospitality’s recovery was critical to underpinning the UK’s wider economic recovery. He also extolled the recently published Hospitality Strategy as a blueprint for future relationships and dialogue between Government and businesses across all sectors.

Ian King provided an economic overview both globally and for the UK specifically, telling attendees that the economic recovery is ‘different this time’ compared to post-2008 crash with both business and household balance sheets not suffering from the same ‘economic scarring’. Further insights from CGA and STR highlighted the opportunities available to the sector over the weeks and months ahead, for restaurants and bars a new hybrid model of working from home offered opportunities for pre-

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miumisation in suburban locations. Whereas the hotel market has had an encouraging recovery but there is still are significant amount of work to be done for a full recovery in London.

The panel discussion saw leaders in the industry look ahead with positivity despite grappling with a number of ongoing challenges, including staff shortages and supply disruption.

Kate Nicholls added: “The pandemic has had a devastating impact on our sector. The last 18 months have seen hospitality lose over two thirds of its normal revenue, 10% of its businesses and headcount fall by almost 30%. But it is also true that the situation could have been so much worse and the team at UKHospitality has worked tirelessly, 24/7, to secure the support the sector needed from Government. We know it has not been enough to offset the losses but it has undoubtedly saved jobs and livelihoods. Crucially, that support and engagement is continuing beyond reopening and into recovery as we have measures to rebuild resilience.

“We will aim to consolidate the profile the crisis has given the sector as a critical part of the UK economy and the perception of the role we can play as a vital partner with Government to deliver on the broader agenda needed to help UK Plc recover, build back better and stronger.

With the right support we can get back to doing what we do best – bringing life, light and heart back to our communities – and return to

West Sussex Pub Launches A New Library And Digital Hub

Publican Stephanie Young has opened a new library and digital hub at The Queens Head in West Chiltington, West Sussex, to reinforce the pub’s position at the heart of the village and support families and local residents.

Stephanie said: “There is nowhere in the village where anyone from families to retirees can relax, read, chat and hopefully learn more about the digital world.

Stephanie, who has run The Queens Head for the past three years, decided to transform an area of the pub into a relaxed library area with shelving featuring 200 books and sofas so that people can read and connect.

She adds: “We realised how important the library and digital hub was for bringing people together. It was also important for us to help struggling families who may not have access to computer facilities to help support their children’s schooling.”

As part of this initiative a digital hub has also been introduced where villagers have free use of a PC, Wi-Fi and a printer for a nominal fee. Staff will be on hand to help any of the customers who might need some digital support.

The project was opened with the expert help and a Community Services Fund Grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services.

Pub is The Hub regional advisor Anthony Miller said: “This new hub will be an important asset for the village, especially as we try to return to more normality.

“Stephanie has really stepped up to help everyone in the local area from the youngest to retirees and give them somewhere to relax and meet.”

Hospitality Sector Facing CO2 Gas Crisis As Energy Prices Soar Issue 76

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canned beer it will come as an additional worry.

The UK is facing a severe shortage of CO2 gas which will significantly impact supplies of beer, carbonated drinks and meat, to the hospitality and licenced on trade sector according to reports.

The Department for Environment, Food and Rural Affairs (Defra) was warned on earlier this month of the shortages caused by two major fertiliser plants closing last week.

“Two thirds of the beer that small independent brewers produce is sold as cask beer, which has a naturally occurring carbonation and does not rely on added CO2, but as more and more brewers have shifted production to bottled and canned beer to capitalise on drink-at-home sales during Covid the impact could be greater than in the past.

A government spokesperson said: “We are monitoring the situation closely, and are in regular contact with the food and farming organisation and industry, to help them manage the current situation.

The shortage comes as an additional and unwelcome challenge for small brewers trying to recover from the impacts of the Covid-19 pandemic.”

“The UK benefits from having access to highly diverse sources of gas supply to ensure households, businesses and heavy industry get the energy they need at a fair price.”

The British Poultry Council (BPC) warned the industry was heading into a “downward spiral towards supply chains seriously struggling”.

The CO2 two shortage less than the shortage the sector faced in 2018, which saw some outlets running out of particular beer brands.

We are liaising with suppliers to understand the extent of the situation, but pub goers should rest assured that there is plenty of beer to go round.”

Ian Wright, the chief executive of the UK Food and Drink Federation, warned that without rapid government intervention on the price of gas, the impact would be felt in two weeks.

The British Beer and Pub Association’s chief executive Emma McClarkin said: We are aware of other sectors being affected by some disruption in the availability of CO2. We will be keeping a close eye on the situation in case it threatens to impact brewers and pubs in the UK.

James Calder, Chief Executive of the Society of Independent Brewers said: “The vast majority of small breweries produce fresh cask beer – and for those brewers this latest shortage of CO2 won’t have an immediate impact – but for the increasing number making keg, bottled or

He said: “And of course, that’s concerning because we’re beginning to get into the pre-Christmas supply period when warehouses begin to pick up, build up their stocks, ready for the push to Christmas a few weeks later”.

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Beginning Of The End For The Reduced VAT Rate For Hospitality On 1 October – MHA Explains What Businesses Need To Know 12

CLH Digital

Issue 76

Ahead of the end of the 5% reduced VAT rate for the hospitality sector on 1 October 2021, Julie Green, VAT manager at MHA, says hospitality businesses need to get their tills and booking engines ready for the new VAT fraction, but that the toughest decision will be whether to pass on the tax rise to customers with many other goods and services already seeing price hikes:

of VAT due to HMRC. To calculate 12.5% VAT when using cash receipts, business should use 1/9. For example, if a customer books a hotel on 1 October 2021 and pays £500, the output tax due to HMRC is £500 x 1/9 = £55.56.”

“On balance hospitality businesses have enjoyed a much-needed good summer season, but they now need to prepare for the beginning of the end of the temporary reduction in the VAT rate on 1 October. Companies need to get on top of their accounting and administration processes as well as consider whether to pass on price rises to customers.

where either the stay or the catering will be provided between October 2021 and March 2022 (the 12.5% VAT rate period) or after 1 April 2022 (when the VAT rate reverts to the standard rate of 20%) should calculate VAT at the rate in place at the time the deposit is received.

WHEN DOES THE REDUCED RATE END AND WHAT REPLACES IT? “On 30 September 2021 the 5% reduced rate ends and gives way to a new rate of 12.5% on 1 October, which will last until 31 March 2022, to help businesses manage the transition back to the old standard rate of 20% on 1 April 2022.

“The 5% reduced rate first came into force in the summer of 2020 and applies to restaurant meals, hot takeaway food, non-alcoholic drinks, hotel and holiday accommodation and admissions to certain attractions including fairs, amusement parks, concerts, cinemas and zoos.

“In order to prepare for 1 October businesses need to consider changes to their till systems, online booking engines and back-office functions, to make sure the correct amount of VAT is charged to customers and declared to HMRC. Changes to information on sales invoices and VAT till receipts may also be required.”

WHAT IS THE NEW VAT FRACTION? “From 1 October 2021, there will be a new VAT fraction which will need to be used to calculate the amount

HOW TO WORK OUT VAT ON DEPOSITS? “Businesses receiving deposits for accommodation or catering before 30 September 2021,

“For example, if a customer books a holiday cottage on 1 September for a stay during March 2022 and pays a 50% deposit at the time of booking and the remaining 50% at the time of the stay, the business can still account for VAT at 5% on the deposit but will be required to account for VAT at 12.5% on the payment received at the time of the stay.”

WHAT IS THE IMPACT ON THE FLAT RATE SCHEME? “Some smaller businesses have signed up to HMRC’s flat rate VAT scheme to simplify their VAT payments.

The flat rate scheme percentages will also change on 1 October 2021. The flat rate percentage for catering services including restaurants and takeaways will increase from 4.5% to 8.5%, the percentage for pubs will increase from 1% to 4% and the percentage for hotel and holiday accommodation will increase from zero to 5.5%.”

AND THE BIG QUESTION: SHOULD BUSINESSES RAISE PRICES? “The most difficult issue businesses will have to consider is pricing. When the reduced rate of 5% was initially introduced they could decide whether to pass the reduction onto their customers or hold prices and retain the benefit to shore up finances to be able to survive the crisis. When the VAT rate rises, companies will have to decide whether they should pass the VAT increase onto their customers in order to strengthen their finances. They may feel that rising costs on cleaning and sanitation due to Covid-19 have already pushed up prices in hospitality and so they must bear the costs of the VAT increase themselves to remain competitive, particularly with the opening up of foreign travel.”

Just Eat Teams Up With Gregg Wallace To Help Takeaways Become Healthier Gregg Wallace has teamed up with Just Eat to support its restaurant partners to offer healthier options, as takeaways become increasingly part of everyday life.

Alongside registered nutritionist Charlotte Radcliffe, Gregg visited ten restaurants in Birmingham as part of a threemonth pilot project, where they brainstormed new ideas with each owner on how they could expand their offerings.

From adding healthier items to menus to more effectively marketing the healthiest dishes to customers, the sessions covered a range of topics. As part of the project, each restaurant will now trial tailored changes to their menus to help them meet increasing demand for healthier choices.

The participating restaurants, which represent a variety of different cuisine types, have also benefited from a free trial of Nutritics, an innovative tool to calculate the nutritional value of menu items, for the duration of the pilot.

At the end of the project, Just Eat will analyse restaurant and customer feedback and develop a broader programme of support for its entire restaurant partner base across the UK. This will offer all of Just Eat’s 58,000 restaurant partners the tools, advice and incentivisation to make beneficial changes.

Gregg Wallace said: “As someone who has recently transformed my own diet, I know that takeaways can be enjoyed as part of a healthy lifestyle – but it’s not always easy to find those options. Customers need to be able to find a healthy option every time they order in. Most restaurants we visited were already actively taking steps, whether that is adding new healthier dishes or exploring where they can swap ingredients, but there’s always more that can be done.”

Andrew Kenny, UK Managing Director at Just Eat, added: “Consumers are increasingly looking to enjoy takeaways as part of a healthy balanced diet – but research we carried out earlier this year showed that less than a third think they can do so currently. As a platform that offers more than 100 different cuisine types, we are using our reach to help our restaurant partners to tap into and further drive this demand. This programme is just the first step for us as we look to create sustainable change across the industry.”

Charlotte Radcliffe said: “With consumers and governments both increasingly focused on the importance of a healthy balanced diet, we are working with Just Eat to give the takeaway sector the knowledge and tools to get ahead of this trend. By working closely with restaurants to understand how they operate and what their customers want, we can help them make simple menu changes, enabling the healthy choice to be the easier choice.”

Shajan Ahmed, chef at Shazan’z Kebab House, said: “More and more of our customers are looking for something healthy, and we’re seeing sales increasingly driven by the popularity of our grilled meat and fish options with healthy sides. We’re really pleased to be part of this project as we look to add even more nutritious and balanced options to our menu to cater to this demand.”

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CLH Digital

Issue 76

The Future of Our Nations’ Pubs Hangs in the Balance as their Recovery is Derailed by Escalating Costs The latest member insight report from the British Institute of Innkeeping (BII) highlights the fragile state of our nations’ pubs. Their recovery is being undermined by the combination of summer trading below 2019 levels, rapidly escalating costs and increasing taxation.

84% of member’s pubs’ summer trading was below levels in 2019, with 54% trading below 75%.

The majority of the BII’s members, operating single pubs in every community across the UK, will at best be breaking even moving forward. Revenues remain below 2019 levels, the cost of food and drink is rapidly escalating, wages are having to be significantly increased to attract and retain staff with taxation also rising as Government support falls away.

The impact of closure and severe restrictions over the last twelve months has left pubs with an average pandemic specific debt of over £50,000 which will now take over 4 years to pay back. With 1 in 4 also having insufficient funds to keep up with outgoing costs. The fragility of these small, independently run businesses will significantly undermine their ability to be at the heart of the economic recovery.

Already, 1 in 2 operators will not invest any money into their businesses in the next twelve months due to both lack of funds and levels of existing debt.

Pubs are facing a wall of rapidly escalating costs in all areas of their businesses; - 76% are paying higher wages to attract and retain staff with 70% of these paying at least nearly three times the rate of inflation - 2 in 3 pubs are seeing over 10% increases in food costs

1 in 3 pubs are seeing over 10% increases in drinks costs 1 in 2 have utility costs increasing over 10% Operational challenges are also significant with 61% not being able to recruit enough staff to keep up with their workload, 33% experiencing no-shows and supply issues, leaving 72% of pubs running out of core lines in their food and drink offering.

Steven Alton, BII CEO commented: “The Government has now formally recognised the significant economic, employment and social value of our members’ pubs with the recent launch of the Hospitality Strategy. This insight from our membership clearly shows that further investment will be required

by Government to safeguard the future of our nations’ pubs and enable them to be at the heart of the economic recovery. Our members will need trading support over the coming months and years in three key areas; a full business rates holiday for England alongside a fundamental reform of the rates system, an extension of a reduced rate of VAT for our sector and a rapid introduction of a duty cut for draught products served in pubs, to both support them and the local brewers that are dependent upon them.

“If Government do not recognise the support that is desperately needed by our fragile small businesses in the coming weeks and months, there is a very real danger of widespread business failure in our sector. I have this afternoon written to the Chancellor and the Secretary of State for BEIS, highlighting not only the stark realities for our members, but also the immediate need for these three key areas of ongoing support to be urgently addressed.”

Dear Chancellor & Secretary of State, The majority of our 10,000 individual members independently operate pubs in every community of the country and are just starting their long road to recovery after 18 months of closure and severe trading restrictions. This recovery is being significantly undermined by trading revenues, which for the majority have not returned to 2019 levels, and the rapidly escalating costs of goods, services and labour alongside increasing taxation as Government support falls away.

I am writing to you ahead of the Autumn budget next month as without further trading support from Government this long awaited recovery for our pubs is in jeopardy. The recognition of the economic contribution, the scale of jobs & careers opportunities in our sector and the unique social value of pubs in the recently published Hospitality Strategy is extremely encouraging. We look forward to continuing to work closely with Government to drive solutions to the strategic challenges and opportunities identified to support the recovery and long term resilience of the sector.

We have just completed an extensive member insight survey and we wanted to share the key findings with you. The results clearly show the fragility of our member’s businesses and the need for further investment to support their recovery. These are viable and vibrant small businesses that can recover, but the impact of the last 18 months combined with the trading challenges facing them now, threaten to undermine this recovery and potentially lead to business failure.

- 84% of our member’s pubs’ summer trading was below 2019, 54% traded below 75% - 72% expect to only trade at break-even moving forward - Average pandemic specific debt is over £50,000 per pub after utilising cash reserves with pay back expected to be over 4 years - 1 in 2 operators will not invest in their business in the next twelve months through lack of funds & debt - 76% of pubs are having to pay higher wages to attract and retain staff with 70% of these paying at least nearly three times the rate of inflation - Escalating supply costs in drinks, food and utilities - majority of increases are over 10% Whilst many of our member’s pubs traded strongly in the late summer, this did not make up for the lost opportunity when they were heavily restricted in the earlier months. Also trading performance figures that have been attributed to our sector particularly those from card and cashless payments do not accurately reflect the underlying trading performance. Our survey shows that pre-pandemic levels of card and cashless payments were at under 50% which has now moved to 75% in 2021. Overall revenues for the majority of our members are actually significantly below 2019 levels.

Our members have consistently identified three business critical areas of ongoing investment that they will need to support their recovery; - Business rates; an immediate business rates holiday for England in line with the devolved nations alongside a fundamental reform of business rates levelling up the economy - Extended VAT reduction; a sector specific reduced VAT rate at 5% - Duty cut for draught products served in pubs; as part of a wider duty reform, an immediate reduction in duty for draught products served in pubs supporting their futures and the local brewers dependent upon them We greatly appreciate all of the support that has been given to our sector throughout the pandemic. The further investment in our nation’s pubs will yield a rapid return and safeguard a national asset at the heart of every community.

As always, we would welcome any further engagement with you and your officials to discuss these proposals.

Yours sincerely, Steven Alton Chief Executive Officer, British Institute of Innkeeping (BII)

Hospitality Trends For 2022 Revealed In New Report Issue 76

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A new report by Fentimans, in conjunction with On-Premise research consultancy, CGA, has unveiled the major industry trends predicted for the OOH and hospitality sector in 2022.

“However, hospitality is a resilient and adaptable sector, and there are clear signs from both consumers and businesses that a strong recovery is well underway.

Utilising CGA’s suite of research, the Fentimans Market Report has identified the changing behaviours and attitudes of consumers when it comes to the On Trade industry.

“While a minority of people remain anxious about visiting crowded places, even after easing restrictions, we have started to see a release of the huge pent-up demand for out-of-home experiences. Confidence in the industry has been bolstered by signs that consumers are eager to get back to drinking and eating out.

The report looks at attitudes towards new measures in venues, following the rise of QR codes and digital booking and ordering systems, as a result of COVID-19. In fact, the report has uncovered that Brits are now less satisfied with ordering digitally in hospitality venues, compared with last summer, around the Eat Out to Help Out period – early signs are that people are seeking to reclaim the physical contact that has been lost in the pandemic.

Another area explored in the report are the changing trends in consumer ordering in venues. As the desire for a healthy lifestyle continues to grow amongst consumers, nearly a third (31%) of consumers said they would drink less or no alcohol, once venues reopened. Another 35% say nutritional information on menus influences their choice of what to eat.

“As we start to look at a what a post-lockdown world will mean for venues, outlets, and brands alike, it’s critical that we understand what these changes will mean across the industry.

“This report is designed to help the industry as a whole understand where the sector is going and how we can prepare for these changes to ensure the industry can thrive in this new and unfamiliar world.”

•Memorable Moments & Experiences – After months of isolation, consumers are looking for out-of-the-ordinary experiences that they will remember •A New Digital Reality – Take-up of technology has soared in restaurants, pubs and bars, but now we’re settling into a new ‘phygital’ age, as physical and digital solutions to the pandemic lead to merging worlds

A third key trend highlighted in the report is consumers’ ever-increasing desire to support local venues and brands, even post-COVID. In fact, one in three Brits reported that they will continue to visit outlets local to them more often after COVID, and a further 20% vowed to buy local drink brands when they return to venues.

•Who Am I? –COVID has made consumers rethink their priorities, values and identities — and brands need to respond

The in-depth report analyses four of the key macro-consumer trends affecting the industry, before digging deeper into what each trend means at both an on-trade level, as well as a product category level. The four key trends highlighted in the report include:

Andrew Jackson, Marketing Director at Fentimans, said: “The report is something we have undertaken each year, to provide key insights into the main changes coming to the hospitality sector. But this year it feels more important than ever before.

•Healthy World, Healthy Me – COVID and the climate crisis have entwined physical, mental and environmental health, and pushed people towards ‘better living’

“It’s clear that COVID and lockdowns have triggered significant shifts in the way that consumers behave. Some are likely to be temporary, but others may well prove to be permanent.

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Dave Lancaster, Client Director at CGA, added: “We’re delighted to have partnered with Fentimans to create this fascinating review of COVID’s seismic impacts on the On Trade, and to look forward together to what’s coming next. The pandemic has changed consumers in so many ways, and while some trends like staying close to home and splashing out on treats after so long in lockdown may well retreat in the coming months, other developments—like the desire to carefully plan nights out, to use technology to discover, order and pay for drinks, and to follow healthy and sustainable lifestyles—are probably here to stay.

“If pubs, bars and restaurants can adapt to these evolved habits and preferences, there is a lot to look forward to. They have endured a tumultuous 16 months, but the pandemic has shown us just how much people love the special experiences that only hospitality can provide. We hope this report gives businesses some of the market intelligence they need to get through the recovery phase to the happier times that lie ahead.”

To download the full report, visit www.fentimans.com/marketreport

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Business Confidence Recovering, But Major Challenges Keep Hospitality Fragile Issue 76

Seven in 10 (70%) restaurant, pub and bar leaders feel optimistic about their businesses’ prospects for the next 12 months, the third-quarter Business Confidence Survey from CGA and Fourth reveals—but mounting costs and debts mean many firms remain vulnerable.

The latest Business Confidence Survey from CGA and Fourth also highlights the integral role of technology in hospitality’s restart this year.

Well over nine in 10 leaders say tech has been fundamental (44%) or helpful (50%) to their return, and nearly half (47%) have improved their view of it. New digital solutions are here to stay, leaders think, with two in three (65%) planning to use them more than they did before the pandemic, compared to just 1% who will use new tech less.

The survey has several more positive indicators, including:

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Karl Chessell, CGA’s director – hospitality operators and food, EMEA, said: “It’s encouraging to see such strong levels of confidence in hospitality leadership, especially given the turmoil of the last 18 months and the many cost and logistical pressures facing businesses at the moment.

Many operators enter the autumn on the back of strong August sales, and momentum is building in consumer confidence and spending. But the damage that COVID-19 has wreaked on the sector will be felt for

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years to come, and with debt repayments and tax rises ahead, profits are going to be needed for months to come if businesses’ finances are to be secured. Firms remain in need of support on their tax burdens, labour shortages and much more, but with the right backing hospitality is well placed to power the UK’s economy as it builds back from the pandemic.”

The confidence level represents a drop of 13 percentage points from the second-quarter survey—when optimism was inflated by the reopening of hospitality venues for the first time in 2021—but is the secondhighest figure since the May 2018 edition of the poll. Nearly three in five (58%) leaders meanwhile feel optimistic about prospects for the general market over the next 12 months.

• Just over two thirds (69%) of businesses are currently trading at a profit— more than four times the 16% who were doing so three months ago • Two in five (39%) leaders say they are performing ahead of expectations, compared to 23% trading below expectations and 38% in line • Seven in 10 (70%) businesses have opened all the sites in their estate, and 92% have opened at least nine-tenths of their venues.

However, the Business Confidence Survey also highlights concerns about hospitality’s outlook and the need for continued government support. More than four in five business leaders would like to see a VAT reduction extended beyond March 2022 (84%), business rates reform (81%) and business rates relief in 2022/23 (81%), and over two thirds (71%) support measures to address labour shortages in hospitality and the supply chain.

CLH Digital

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Sebastien Sepierre, managing director – EMEA, Fourth, said: “The ongoing rise in confidence throughout the sector is, of course, very welcome indeed, although the road ahead is still shrouded in a veil of uncertainty.

The ongoing staffing and supply chain issues are continuing to heavily impact business performance and it remains unclear how long these challenges are going to ravage the sector. What is clear, however, is that the digital transformation journey is set to continue across the industry, helping businesses streamline, perform better and drive efficiencies. We’ll be continuing to work hand-in-hand with hospitality operators to help them harness the power of technology to tackle the myriad workforce challenges as we negotiate this crucial trading period.”

The Dawn of Lifestyle Hospitality 20

CLH Digital

Issue 76

By Chris Long, director, KKA (https://kka.studio/) ambiguity and heightened risk for private sector investors. And when we also consider that hotels are now competing against a very strong selfcatering and long-stay market – airbnb and the like – it's clear that the sector is experiencing severely testing times.

In response, operators are embracing an adapt to survive approach.

The situation has created fertile ground for innovation – stimulating the invention of a new breed of hotels, one that focuses on the concept of 'lifestyle hospitality'.

Increasingly, we are working with clients to bring this concept to life, so they can develop modern, agile and more resilient hotel schemes.

When it comes to hotel design, this means rethinking the way buildings function. We want them to exceed the evolving expectations of today's business and leisure travellers.

If the hotel landscape was already subject to steady, trend-driven change pre-2020, the pandemic has completely transformed it – rapidly and mercilessly.

Figures released in September 2021* revealed that banks have written off £99 million in loans to restaurants and hotels in the past year. This is up from £60 million a year earlier.

Hotel closures have not yet peaked according to analysts while a recent forecast from PwC** predicted that UK hotel occupancy rates could take until 2023 to return to pre-pandemic levels.

If this wasn't challenging enough, the cost of development is increasing whilst demand and market certainty is decreasing.

This lack of certainty over the future of the hotel sector has led to

OFFICE NOMADS The pandemic has launched a new generation of remote and freelance workers.

This means catering both to the short-term business traveller and those who go on 'work-cations', mixing leisure with work. Hotels will need to offer both the digital infrastructure to enable remote working and accommodation that adapts to deliver a variety of functions.

Rooms and communal spaces can no longer be solely designed for one purpose. They have to be multi-functional.

HYBRID HOMES FROM HOME To compete successfully with the self-catering market, while still offering a point of difference in terms of high-quality facilities and service, a hybrid style of hotel is evolving.

Creating environments that match current lifestyles is key. That's why we apply a lifestyle hospitality philosophy to projects – we work with clients to shape places and spaces that people want to inhabit whilst combining work, health and leisure. This is, ultimately, a more sustainable and less segmented approach.

If we break this brief down, there are some basic elements that operators should be considering now, to remain competitive.

WELLNESS BOOM Health and wellbeing now permeate every part of our lives. Gyms, yoga studios and relaxation spaces are becoming commonplace in office and residential design, as is the use of green space – bringing the outside in, to create a general sense of wellbeing. This is a central component of modern hotel design too – as customers seek accommodation and resorts that support both their physical and mental health.

For example, at La Grande Mare, a luxury golf resort in Guernsey, we have developed bespoke lodges and discarded a traditional hotel as part of the brief.

Elsewhere, we have worked with a core brand hotel to evolve one of their prototypical brand offerings, so that it caters for more long-term patrons. We can expect to see this trend taking hold, as operators seek to attract a broader swathe of the tourist market.

For an industry currently at the centre of a maelstrom, seeing a way ahead is challenging but, by exploring ways to evolve and adapt, progress is possible. We are seeing the emergence of some very exciting concepts that will, hopefully, stand the test of time. *Research from Mazars ** https://www.pwc.co.uk/industries/hospitality-leisure/insights/uk-hotels-forecast.html

Star Pubs & Bars Launches Event Support To Boost Pubs’ Recovery to play on their phones to a designated driver Christmas offer and New Year bounce-back activity.

Star Pubs & Bars is launching its biggest-ever event support package for its leased & tenanted pubs to meet pent-up demand from consumers wanting to celebrate key occasions that were restricted last year.

Licensee Justine Cash of The Olympic Hotel at Draycott said: “Customers were desperate to get back to the pub and for a sense of normality when restrictions were lifted. Events are essential to community locals like mine, and regulars have embraced everything we’ve put on this summer from music nights to fundraisers. There’s been a lot more interest in what we’ve got planned for Halloween, Christmas and New Year and at a much earlier stage than one would normally see. I’m looking to these events to help balance the books, so this support package is very timely.”

After more than 18 months of disrupted trading, the programme is designed to increase sales in the fourth quarter of 2021. It focuses on sport, Halloween and Christmas, three major opportunities to drive footfall.

Star Pubs & Bars’ Head of Digital and Retail Marketing John O’Connor said: “We are starting to emerge from the most challenging period pubs have ever faced. Following all the closures and restrictions, licensees are concentrating on rebuilding their business. We are introducing this package of support to help our licensees capitalise on the golden sales-boosting occasions that will take place in the last few months of the year.”

Called ‘What’s the Occasion?’, the events programme is an easy access one-stop shop bringing together everything pubs need on Star’s licensee website. It features staff and licensee training videos on topics such as upselling and cross-selling, and a one-hour webinar on maximising Christmas retailing opportunities delivered by industry experts.

Adds O’Connor: “People listed family, friends and the pub as the top three things they missed during lockdown*. Halloween and Christmas bring all of these together and will play a vital part in pubs’ recovery.

There is also an extensive section of insight and stocking advice for all drinks categories. Marketing is another big component, with half-price point-of-sale material, free social media assets and free ready-made promotions. These range from a Halloween digital game for customers

“The pandemic demonstrated the benefit of the leased & tenanted model with extensive rent reductions to keep pubs in business. We’re determined to build on that with additional help that will enable our pubs to rebound as quickly as possible.”

Hospitality Germ Hotspots Revealed - With the Chair, Menu and Cutlery All Dirtier Than A Toilet Seat New research by international brand of professional cleaning materials Chicopee has revealed the germ hotspots in Britain's restaurants.

Cutlery (492.5 combined colony forming units) Glass (186.5 combined colony forming units)

COVID-19 and the long term effects of the pandemic has meant that as a nation, businesses are all becoming more conscious of keeping communal areas safe for customers. With many hospitality establishments now open to the public after an extended period of closure, it is important to understand the danger areas for harbouring germs and bacteria to keep customers safe and minimize risk.

Toilet lock (22.8 combined colony forming units) Toilet (16.3 combined colony forming units) Menu (11.4 combined colony forming units) The research found that the chair was the dirtiest touchpoint in the restaurant, ranking the highest of all the tested areas for bacteria colonies per agar - a staggering 500 per cm2.

The brand, which specialises in microfibre cloth that removes 99.99% of bacteria, swabbed1 the main touchpoints in restaurants to test for aerobic bacteria, yeast and mould. The swabs were then incubated and tested to find the amount of colony-forming units per cm2, revealing the worst offending areas for high levels of viable bacteria and fungal cells.

The germ hotspots of restaurants as revealed by the study were: Chair (685 combined colony forming units)

The cutlery was the second dirtiest area within the hospitality environment, with the research finding 400 bacteria colonies. The glass was found to have the highest levels of yeast formation, with 100 colonies per agar identified.

Pictured: Swabs from the chair, showing levels of aerobic bacteria, yeast and mould

Interestingly, the toilet seat and lock were found to have less combined colony forming units, while the table was found to have minimal levels of bacteria and germs.

Welsh Government To Impose Damaging ‘Covid Passports’ On Beleaguered Hospitality Sector Issue 76

last 48 hours to be able to attend particular events.

As well as nightclubs and certain indoor events, adults will need to have an NHS pass to enter outdoor non-seated events for more than 4,000 and any setting or event with more than 10,000 people in attendance.

Mark Drakeford said: “the last thing we want is further lockdowns and for businesses to have to close their doors once again. that’s why we must take small but meaningful action now to control the spread of the virus and reduce the need for tougher measures later. We hope introducing the requirement to show a COVID pass will help Keep venues and events, many of which have only recently started again trading, open” UKHospitality Executive Director for Wales, David Chapman, said:

People will have to show an NHS Covid pass to get into a number of events in Wales from October, First Minister Mark Drakeford has announced.

The requirement to show an NHS Covid Pass will come into force from October 11 and it will mean that anyone aged over 18 will need to have had two vaccinations or have done a lateral flow test within the

“The news that Covid passports are to be required for entry into Welsh nightclubs and some large events from 11th October is incredibly disappointing. This decision comes despite several weeks of meetings in which UKHospitality Cymru has repeatedly made the case against vaccine passports because of compliance difficulties over definitions of business, concerns over conflicts with customers and a range of other implementational problems, all while the industry struggles to maintain viability and is trying to cope with desperate short staffing.

Taylor will give the selected pub a portfolio of his atmospheric black and white images for use on the pub’s website and social media, as well as two framed prints of their choice to display in the bar.

He said: “The faces of people watching football in pubs are fascinating. Their expressions can go from exhilaration to despair in seconds, and black and white

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“Those affected businesses, already in a fragile state following repeated lockdowns and periods of onerous trading restrictions, now find themselves facing further economic and resourcing pressures. It is likely that this extra burden will prove the last straw for some operators, who will be forced to finally close, resulting in job losses.

“UKHospitality Cymru will continue to work with Welsh Government to avoid the worst effects of this policy, so our members can continue to work towards recovery.”

Emma McClarkin Chief executive of the British Beer and Pub Association said: “Welsh Brewers and pubs are at a critical stage in their recovery, so an early indication that COVID cirtification will not apply to pubs is vital. layering restrictions back on could mean businesses not surviving to the end of the year resulting in the loss of jobs, homes, and the heart of communities.”

“Our sector already implements the highest standards of health and safety and hygiene. we remain committed to working with the Welsh government to limit the spread of the virus, whilst allowing the hospitality to trade viably”.

Football Pubs Can Put Customers In The Frame Pubs showing the World Cup qualifiers are being asked to put their customers in the picture when England play Hungary on Tuesday 12 October. London photographer Mike Taylor is offering one pub a free photoshoot as part of his “Watching People Watching Football In Pubs” project.

CLH Digital

photography captures that wonderfully.

“I’ve been taking these photographs for a couple of years, with the aim of hopefully mounting an exhibition, but there are so many different pubs out there, and I wanted to spread the net as widely as possible. Asking pubs interested to enter a draw seems the fairest way.”

Any pub showing the Group I England v Hungary game, being played at Wembley on Tuesday 12 October, can enter the draw by emailing oneofonlyten@gmail.com. Entries should be received by noon on Friday, 24 September.

One pub will be selected for a customer photoshoot during the match.

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CLH Digital

Issue 76

Employer Concerns Over Vaccines in the Hospitality Sector

By Charlotte Rees-John, partner law firm Freeths LLP (www.freeths.co.uk) Mandating vaccination is likely to be risky, and could expose your business to claims (for example, unfair dismissal, discrimination and human rights challenges). Instead of implementing a blanket policy on vaccination you should carefully consider the requirements of each worker’s role and consider alternatives to keep the premises safe e.g. on site testing, social distancing, PPE, face coverings, hygiene, and cleaning.

CAN YOU ASK STAFF TO SHOW YOU THEIR NHS COVID PASS?

Yes. The Health and Safety at Work Act 1974 requires you to take reasonable steps to reduce workplace risks. Encouraging employees to be vaccinated to protect themselves, colleagues and customers is likely to be considered a reasonable step. You should certainly consider educating staff about the vaccine to ensure they are informed about the advantages and disadvantages. The Government has issued guidance for employers about supporting the vaccination programme together with a COVID-19 vaccination toolkit. This is a useful resource and you should seriously consider encouraging staff to get vaccinated now so you are one step ahead should mandatory vaccination for hospitality workers be introduced for the winter.

(see above) also apply to the provision of services. Therefore unless legislation requiring customers to show a Covid Pass is introduced you should be cautious in imposing a blanket requirement for customers to show a vaccination passport without considering the specific circumstances of each case.

This would carry significant legal risk, in particular discrimination risks, and would be difficult to objectively justify.

CAN YOU ASK CUSTOMERS TO SHOW A COVID SHOULD YOU ENCOURAGE EMPLOYEES TO TAKE PASS BEFORE ENTERING YOUR PREMISES? THE VACCINE? As an operator you should note that the Equality Act 2010 provisions

The hospitality sector is open for business but in order to strengthen trade operators face the challenge of ensuring that both customers and staff feel confident that their venue is a safe place to be. The question of whether operators can or should require staff and potentially customers to be vaccinated is a controversial one. We take a look at your legal obligations.

Customers in Wales and Scotland will need a vaccine passport from this October to enter nightclubs and other largescale events. The Government decided against introducing a similar requirement in England although made it clear that this was not being ruled out and that moving into winter things may change.

CAN YOU REQUIRE EMPLOYEES TO HAVE THE VACCINE TO COME TO WORK?

CAN STAFF REFUSE TO HAVE THE VACCINE? Yes. Employees may have a variety of reasons for refusing the vaccine some of which are protected by the Equality Act 2010. Some staff may have religious or philosophical beliefs for refusing the COVID-19 vaccine. You should carefully consider whether a blanket requirement to have the vaccine might adversely affect people with a protected characteristic (e.g. pregnancy, religious and philosophical beliefs). This may be discriminatory and then you would need to think about whether you could objectively justify mandatory vaccination.

WHAT MIGHT THE WINTER BRING? The Government has recently passed new regulations which makes it mandatory not just for employees and workers but to all those who enter care homes (including tradespeople) to have the Covid-19 vaccine, unless they are exempt. This new law is the subject of a judicial review but is relevant because we could see something similar this winter for the hospitality sector.

Care homes are obliged to carry out checks and keep records or face fines or worse. The way the regulations were introduced left care homes little time to prepare and to ensure that all of their staff were vaccinated or exempt. Hospitality operators would be wise to start conversations with staff about having the vaccine now. That way you will be prepared should a similar vaccine requirement be introduced at short notice if there is a new variant this winter.

Hawthorn Announces Chasing The Stigma As New Corporate Charity Partner community and help eliminate the stigma surrounding mental health.”

Hawthorn, the Community Pub Company, has announced a partnership with Chasing the Stigma, a national mental health charity, to provide local communities access to mental health support throughout its pubs.

Jake Mills, CEO for Chasing the Stigma, added: “Community pubs bring a wide variety of people together, no matter what the occasion, and partnering with Hawthorn is a fantastic opportunity to help more people across the UK.

The new partnership will further strengthen Hawthorn’s people-first culture, and deliver against its aim to enrich the lives and support the people who work, drink and live near its community pubs.

Chasing the Stigma was established in 2017 to normalise mental health, eradicate stigma and enable everyone in the country to be able to access clear pathways to mental health care. As such, Hawthorn’s Operators and Pub Partners will have the opportunity to train to become Ambassadors of Hope, ensuring mental health awareness and care is integrated within pubs. By learning how to effectively talk about mental health and illness, and learn what to do in a mental health emergency, Operators and Pub Partners can continue to play an important role in their communities, and if sought, provide support to pubgoers who may be less likely to speak up about the need for help.

17 members of the Hawthorn team and friends, raised money for the charity by cycling the 170-mile Way of the Roses route from 2nd – 4th

September. So far, Hawthorn has raised over £16,000.

Jennie Tucker, Head of Marketing for Hawthorn, said: “The mental health of our friends, family, Partners and Operators has never been more important than it is now. A good pub landlord should be a friend, a confidant, and a shoulder to cry on, so we’re proud that our Partners and Operators will create an environment of understanding through this partnership with Chasing the Stigma. With several initiatives and training made available to them, our Partners and Operators will have the opportunity to become Ambassadors for Hope, giving them the ability to provide much-needed support for people in their

“With this partnership, we are continuing to remove the stigma surrounding mental health and raise awareness so everyone knows there is always hope, no matter what. We look forward to working together with Hawthorn to normalise and humanise mental health in all of the communities it serves, right across the country.”

Members of the Hawthorn community will also take part in its ‘Time to Talk’ initiative over the next few weeks to talk and spread awareness of suicide prevention. Hawthorn will be sending members ‘Time Out’ packs as well as a hosting informative panels and group sessions to openly discuss mental health. Additionally, Hawthorn will release a limited-edition charity brew, Hub of Hops, to help raise funds for Chasing the Stigma. The ale will launch during Cask Ale Week, which starts on 23rd September, and be available in selected pubs.

Encourage Your Customers to Try Something New with a Brothers Mulled Cider Nicola Randall, Senior Marketing Manager, Brothers Drinks Co., talks to CLH News “Halloween and Bonfire Night are key calendar occasions for the on-trade, with Halloween being the second biggest drinking occasion behind New Year’s Eve . This year consumers will be looking to make their out-of-home occasions extra special to make up for the festivities they missed out on last year, so it’s important to have an enticing range of drinks to get their attention.

“These festive occasions are also associated with warming drinks such as hot toddy’s or mulled wine, and mulled cider is a great alternative to entice customers into trying something new. It’s an offer that can really spice up a range, and as well as being easy to prepare in advance ahead of busy rushes in trading, it often encourages consumers to trade up thereby boosting sales, and has

the added bonus of a healthy profit margin.

“We have a range of warming serves that operators can offer consumers this Halloween, including the Spiced Toffee Apple Winter Warmer and the Hot Toffee Apple Toddy. Offering these innovative and interesting serves to customers will not only cater to their desire for warming drinks, but also new and interesting flavours. As consumers have returned to the on-trade, they’ve been eager to explore and discover new products and flavours and enjoy the experience of being in licensed premises once again. Offering serves such as Spiced Toffee Apple Winter Warmer and the Hot Toffee Apple Toddy will provide guests the experience and new interesting flavours they desire this Halloween.”

Visit www.brotherscider.co.uk

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CLH Digital

Issue 76

Innovations Helping Hospitality to Cut Carbon To Make Net Zero Achievable Both Practically and Profitability

By Mark Chapman, founder and CEO, the Zero Carbon Forum (zerocarbonforum.com) Over the last decade, I’ve worked with hospitality businesses to cut carbon. While it is no doubt a very complex and challenging task, there are many things that can and are being done by operators to make an impact and reduce emissions on the path to net zero.

75% of UK CO2 emissions are from businesses and hospitality is one of the biggest emitting sectors. But things are changing.

Big and small players alike are putting a stake in the ground and proactively demonstrating their commitment to cutting carbon.

While the opportunities and challenges vary across each sector, whether you’re a pub, brewery, restaurant, take away or hotel, there are several priorities that can and need to be actioned to tackle the crisis collectively. Actively embracing carbon cutting solutions will help the industry to bounce back from the challenges of the pandemic and be in a stronger position to reach net zero, at pace.

Cutting carbon equates to reduced costs, particularly when it comes to energy and during scopes 1 and 2. In the short term however it requires investment – to implement reduction initiatives and reach neutrality. But this investment will pay off in the long term.

There are a number of quick-win initiatives as well as longer term strategies that hospitality businesses can implement to help achieve their sustainability goals. Here are some key ones to consider.

1- FOOD AND BEVERAGE. Supply chain emissions account for 60% of the 90%+ of scope 3 emissions and purchased goods and services, namely food & beverage, make up the biggest chunk of this.

Implementing menu changes that offer a higher % of vegetables and reducing dependence on meat and dairy options is the biggest thing that operators can do. Favouring plant-based options, such as vegan cheese and meat substitutes will help to greatly reduce the carbon footprint of the menu.

Reduce food waste. AI powered waste bins, such as Winnow an AI enabled tool which allows kitchens to automatically track and analyse food waste, maximise operational efficiency and cut costs, in just a few clicks.

Local and seasonal food sourcing avoids the need for air freight.

Influence your existing suppliers. Those that aren’t yet on their zero carbon journey will be key catalysts to change.

One of the quickest and cheapest approaches is to purchase unbundled renewable energy certificates or renewable electricity tariffs from your suppliers. Longer term, we recommend exploring PPAs and onsite renewable energy generation to increase credibility and reduce risk.

One of the initiatives the forum has developed is a “renewable energy benchmark", which aims to help members understand the cost/saving of buying credible renewable power and the carbon savings associated with it.

We have also launched an ‘overnight energy initiative’ to help our members’ operations teams reduce overnight energy waste by implementing simple yet impactful processes overnight to reduce emissions and cut costs. In a most recent example, one operator achieved a saving of £20,000 for one outlet worth 30t CO2 through getting the team to turn all equipment off overnight.

3- WASTE. Take a demand-led supply approach. This means not over-buying and keeping track of plate, spoilage, and production waste. Food waste distribution centres are a great initiative and offer much needed community support but should only be a last resort, as they offer a relatively small contribution to cutting carbon.

Harness the data. A number of hospitality operators including forum members Burger King, Pizza Hut, TGI Fridays and The Restaurant Group are using energy analytics and engagement programmes to provide their operations teams with weekly insights on how to minimise energy waste.

Savings of up to £5,000 and 10tco2 per outlet have been achieved through Carbon Statement which gives actionable insights on where waste is occurring. One of these initiatives - installing LED lighting can reduce lighting loads by up to 70% and paybacks of one to two years can be achieved.

Minimise and reduce all packaging and switch to recycled, recyclable, bioplastic and biodegradable materials.

Anaerobic digesters in waste. Anaerobic digestion is a sequence of processes by which microorganisms break down biodegradable material in the absence of oxygen. The process is used for industrial or domestic purposes to manage waste or to produce fuels. Much of the fermentation used industrially to produce food and drink products (such as beers) as well as home fermentation, uses anaerobic digestion.

Forum members have been instrumental in leading the way in this area: Adnams was the first in the UK to use brewery and local food waste to produce renewable gas for injection into the national gas grid as well as providing gas for use as a vehicle fuel, while Brewdog is using Anaerobic digestion to convert its organic process waste to site-generated biomethane, replacing all of its grid gas, and reducing its water usage by more than 40%.

4- TRANSPORT. Scrutinise transport methods and adapt to new and more sustainable modes of transportation.

Use suppliers that support agricultural techniques, such as regenerative farming, which helps to develop more sustainable options and promotes a more responsible commodity procurement.

Look to electrify your fleets, but also haulage aggregation and backhauling recycling waste. Minimise employee and business travel to mandate green transport choices. But the biggest thing you can do is to eliminate air freight in sourcing methods.

Develop urban farming and use products that come from your own garden where possible. For example, Adnams have their own beehives that produce local honey used in local outlets.

COLLABORATION IN HOSPITALITY TO ACHIEVE CLIMATE GOALS

Use online platforms available to train teams on how to reduce food waste. As a reminder, between 50% to 60% of food waste could be avoided in the UK and globally. It’s responsible for 8% to 10% of carbon emissions. Our partner WRAP has developed a series of free resources through its Guardians of Grub campaign which is a recommended read.

The hospitality sector must work together to come up with ambitious targets and solutions without delay to achieve net zero. Collaboration is at the heart of who we are. We hold our members accountable for their commitment and progress. Those that are advanced in their sustainability journey are sharing learnings with others. We want it to be a motor for action and an opportunity to be part of the debate, rather than excluded, but also to have a united voice to influence political discussions in the right direction.

2- ENERGY. While the smallest emission area, energy reduction is in the direct control of organisations, and a great place to start on the sustainability journey. It’s relatively straightforward for businesses to switch to green electricity, operate more efficiently with their machinery, and cut consumption to address their energy emissions. It’s a small part, but the easiest to do, even during the current crisis. If starting from scratch, start here before moving onto the bigger areas.

We have selected 2040 as our target net zero year instead of 2050 - as per what the climate change spokeswoman Allegra Stratton has said -'the science is clear' and it now calls for faster action. Our ambition reflects that. It is not an easy task, but it is what we want to achieve. The current global and national extreme climate disasters remind us that we cannot take small steps.

This crisis is bigger than any of us and by working together as a united industry we can achieve more, together and critically, faster.

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

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Issue 76

The Lexicon Signs Up Three New Hospitality Operators help the town cement its position in the region.

The Lexicon, the joint venture partnership between Schroder UK Real Estate Fund and Legal & General Capital, has announced that, Plush, Kokoro, GAIL’s Bakery, Yi Fang and Fone World will take a combined 26,354 sq ft at the scheme on a ten-year lease.

This momentum is set continue with plans for the new night-time hub, The Deck, that will provide more retailers, restaurants, and leisure facilities in the heart of Bracknell town centre giving a link between Princess Square and Bull Square.

Kokoro, a Korean Japanese takeaway, founded by Rak-Kyu Park in the UK more than a decade ago has grown from fielding just three solitary tables to now opening a 803 sq ft location in the heart of Bracknell, where it will bring its trademark offering of tasty, fresh, and healthy food.

In addition, GAIL’s Bakery is also set to join the Lexicon, taking 2,634 sq ft and offering handmade bread, pastries and cakes and house blend speciality coffee. The artisan bakery located between L’Occitane and Charles Tyrwhitt will be open for business by the end of the year, providing something new to the food mix and strengthening Bracknell’s consumer attractiveness.

Finally, Yi Fang will take 954 sq ft and bring its popular traditional fruit tea and tapioca pearl bubble drinks made with only natural ingredients to The Lexicon. Together these three brands will further bolster the area’s rich F&B offering that already boasts the likes of The Real Greek and New World Trading Co’s cocktail bar ‘The Botanist’.

The 200,000 sq ft refurbishment of Princess Square, which was enabled through the joint venture of Schroder UK Real Estate Fund and Legal & General Capital together with Bracknell Forest Council under the Bracknell Regeneration Partnership, was the latest major investment to

Commenting on these latest developments and the new arrivals, Harry Pickering, Head of UK Retail at Schroders, said: “The reopening of nonessential retail continues to breathe new life into the property industry, and open-air retail schemes, in particular, such as The Lexicon in Bracknell are still experiencing a high level of attraction with the diverse retail, F&B and leisure facilities it has to offer within a winning location.

From our perspective, the key now is to prioritise making the shopping experience as exciting and enticing as possible, to continue restoring consumer confidence, and seize this opportunity to make up as much ground as possible on what has been a damaging year for the sector. To that end the addition of these five important new occupiers, including three important F&B operators will only help re-enliven The Lexicon’s offering. This is set to bolster Bracknell’s regeneration allowing the retail market to grow from strength to strength as the pandemic subsides and a bright future lies ahead.”

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

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 www.saniflo.co.uk for further information.

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The Plight of Cask: Cask Beer Sales Down by 76 Million Pints Since Pubs Reopened 28

CLH Digital

Issue 76

The British Beer & Pub Association (BBPA) has revealed that sales of cask beer in pubs are down 40% since pubs reopened in April 2021 – a total of 76 million pints.

From April 2021 to July 2021, the latest sales data the BBPA has, 113 million pints of cask beer were sold in pubs. During the same period in 2019 and before the pandemic, 189 million pints were sold.

It means a loss in revenue to pubs and brewers from cask beer of £243 million in the last four months alone due to the plight of cask, accelerated by the pandemic.

Before the pandemic, sales of cask ale had already been declining. From 2014 – 2019, sales fell by 17%. From 2009 to 2014, sales of cask decreased by just 0.8%.

However, the decrease in sales of cask beer by 40% since April 2021 is by far the biggest decline for the category on record and indicates an accelerated decline in its plight through COVID and beyond.

Cask ale is without doubt key to British brewing. It is a form of brewing unique to the UK and has a rich history dating back to the Middle Ages. It is an unfiltered, unpasteurised ‘live’ product containing yeast that is served from a cask container where it’s gently matured by secondary fermentation. When conditioned and managed correctly, the yeast in the cask settles to the bottom, leaving a clear, often bright, full-flavoured and naturally carbonated beer to be served from a handpump.

Because it is a live product, conditioned in a cask, cask ale – also known as ‘real ale’ – can only be purchased and consumed at a pub. This means cask ale plays a vital role in the wellbeing and viability of pubs, supporting the communities they serve. However Given the inextricable link between cask ale and pubs, the plight of cask ale is a real concern for the nations locals and beer drinkers. It has been driven by pubs looking to stock less cask ale because of uncertainty around trading and restrictions. Likewise, it has been driven by restrictions impacting the spontaneity of being able to visit a pub for a quick pint – the core cask ale drinker occasion.

The BBPA is therefore highlighting the plight of cask ale and urging people to support it by getting behind Cask Ale Week.

Cask Ale Week runs from 23rd September to 3rd October 2021. It is all about raising the profile of cask beer in the UK and getting beer drinkers to visit their local to try a pint of cask ale in order to grow the category once more. It is run by Cask Marque, the accreditation scheme for pubs who serve the highest quality cask beer.

Emma McClarkin, Chief Executive of the British Beer & Pub Association said: “The plight of cask beer is a huge concern for our sector. Pubs are the home of cask beer so if sales of it are declining then it means the viability of our pubs are reducing too.

“We all missed a proper pint of cask ale in the pub during lockdowns.

We cannot take cask beer for granted anymore. With the sector reopen once more, it is vital we promote our pubs and the range they have on cask which they so expertly keep and serve. Doing so will help our brewers and pubs in their recovery and ensure this uniquely British style of beer can recover to the glory it deserves.

“The BBPA is fully behind Cask Ale Week and we urge every local, brewery and pub goer to support it!”

Kevin Georgel, Chief Executive of St Austell Brewery, which brews cask ale brands including Tribute and Proper Job, said: “Not only did the pandemic force our Great British pubs to shut, but it stopped us from being able to serve and enjoy cask beer. The impact of this has seen an accelerated decline of this quintessential British beer.

“The uncertainty of covid, lockdowns and restrictions has meant less pubs serving cask because it is a live product and has shorter shelf life.

Likewise, it has meant the spontaneity of going to the pub for a pint – the core cask ale drinker occasion – has diminished.

“There has never been a better time for pub goers to support their local, by choosing to drink fresh cask beer, that’s been expertly brewed, stored and poured.”

Champion the Hospitality Industry by Sharing Your Story with Springboard’s #MyHospitalityLife! in terms of flexibility, variety, fast-track career progression and great perks.

Springboard are calling on as many hospitality professionals as possible to get involved with #MyHospitalityLife from Friday 17th September onwards, showcasing the industry as a great place to work with excellent career prospects, to inspire the next generation.

We want to let people know what hospitality can offer - the different roles, routes of entry and career journeys available to those with the ambition to succeed in this fast-paced industry.

We’re asking our hospitality family to share and interact with posts tagged with #MyHospitalityLife on social media, join discussions about the industry, celebrate the many positives and dispel the myths. You can create your own social media posts, whether they are testimonials or videos to show people the highlights of what you do, why you do it and even demo some of the impressive skills you have gleaned throughout your career.

Hospitality is growing and is crying out for new talent to hop on board. There is no other industry like it

#MyHospitalityLife is for people in any role in hospitality, whether you’re new to the industry or have been working in it for 40 years – make your voice heard and be proud of what you do.

This is just one of the ways that you can support the growth of the industry and futureproof the talent pipeline for hospitality. Find out more about supporting Springboard as an ambassador: www.springboard.uk.net/supportus/ambassadors

Brew’d Nitro Cold Brew - Serve Perfect Iced Coffee in Moments caramel, salted caramel and vanilla.

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.

TOP IT OFF

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.

FROM DAY TO NIGHT

With a Christmas 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.

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 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

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.

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.

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

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 sales@liquidline.co.uk.To find out more please visit: www.liquidline.co.uk/brands/brewd/

Brrit British B itish free itish fr f id egg range liliquid liquiid

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 Adrian.Blyth@stonegate.co.uk

Products and Services Jura Professional Coffee Machines Thrill Sanitation from Steelite

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: ProfessionalEnquiries@jura.com or w: uk.jura.com See the advert on page 7.

Thrill International glass chillers are professional tools that cool and sanitise glassware. With hygiene more of a focus than ever before, the Thrill machine kills up to 88% of the bacteria found on glassware in seconds.

Using carbon dioxide to chill and sanatise the glass, the bartender simply pops the glass over the Thrill dispenser, which blasts CO2 into it for a few seconds.

These brilliant machines not only add drama to the bar, but keep drinks cooler for longer, neither watering down nor altering the flavour and aroma of beverages.

The chiller can be used with all glass types, making it ideal for establishments that serve cocktails, beer and chilled wine.

The new Thrill Vortex TAP glass chiller revolutionises the bar mat concept. This new professional barman tool offers functionality at the highest levels and a unique design with a two-tone finish: satin structure and matte black grid.

TAP CO2 glass chiller is ideal for Flair Bartenders and the most demanding Mixologists who can prepare cocktails using a large and reliable workspace, always clean and with integrated glass froster system.

The rectangular shape and the large grid with liquid collector allow Vortex TAP to be used also as beer glasses and mugs sanitizing tool.

Visit www.steelite.com or see the advert on page 2.

Thanks to a low and elongated design, the new Vortex

Welcome To Greener, Safer, Get an Authentic New York Slice Cheaper Food Waste Recycling from Bakers Pride and Taylor UK improve companies’ green credentials, reduce their carbon footprint and lower their overall food waste disposal costs by up to 50%*.

Bakers Pride was founded in the Bronx, New York in 1945. It launched the world’s first production pizza oven and has established a worldwide reputation for the quality of its products.

The P22S is a countertop unit that is ideal for businesses that want to offer authentically cooked pizza, flatbreads, pretzels, and other baked products but have limited space for a full-sized pizza oven. With a sturdy, stainless steel outer shell and a fully welded, high heat aluminiumised steel interior, the P22S has an operating temperature range of 150–340°C and has a single oven chamber with two cooking decks of 52.7cm squared.

Each deck has independently controlled heating elements made of high performance, corrosion resistant alloy that help to guarantee a long and reliable working life. The baking chamber is lined with Cordierite which spreads the heat evenly, helping to create an authentically crispy pizza base and stone baked flavour.

The P22S comes fitted with a 15-minute electric timer, a continuous ring alarm and manual shut-off, quickly alerting staff when each pizza is ready and

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.

making it simple to keep up with demand even at peak times.

“New Yorkers’ pride in the quality of their city’s pizza is legendary, so any equipment that gets the Big Apple’s seal of approval has to be good,” says David Rees, marketing manager of Taylor UK. “The P22S is ideal for any business looking to offer customers an authentically cooked pizza.”

Bakers Pride Pizza Ovens are available from Taylor UK, for a free consultation call 0800 838 896, email sales@taylor-company.co.uk, or visit www.taylor-company.co.uk for more information.

Giving Presentation Some Recognition It’s well known that the presentation of a dish can have a significant impact on a diner’s perception. Not only can a well-presented plate of food intensify anticipation, it also encourages diners to believe ingredients are of a higher quality and prepared by a more experienced chef.

However, it’s not just food that catches the diner’s eye, consumers repeatedly tell us that the use of customized items such as branded greaseproof paper encourages them to rate a venue as more professional, longer established and raises their expectations of the food they’ll eat.

In our increasingly visual society first impressions matter more than ever as consumers demand that all important wow factor. Thanks to social media, every customer is promoted to food critic and their experiences are out there for the world to see - positive or negative.

Take a scroll through Instagram and chances are you'll spot a food photo. With more than 500 million posts tagged #food or #drinks, food and beverage photos are some of the most popular content on Instagram and it’s important businesses capitalize on this trend.

With each dish served it’s likely that customers are posting images on social platforms, with or without your interaction. Where food presentations include your logo, such as those served alongside branded greaseproof paper, customer images are automatically branded. Not only do you ensure your skills are credited to your business, you utilise existing customers to upsell your restaurant to their social media network.

For customers opting for take-out, presentation matters too and for this packaging plays a huge role. Packaging design allows businesses to communicate with their audience and the unboxing experience becomes a fundamental part of your customers’ sensory buying experience. Adding intentionally branded touchpoints such as branded greaseproof paper elevates both the look and feel of a product and helps create that sense of anticipation and value which consumers desire.

More importantly it ensures an experience that consumers want to repeat and can’t wait to tell their friends about. (+44) 01327 301566 itsawrap@jrpress.co.uk www.printedgreaseproof.com See the advert on page 2 for details.

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

See what we could save you at www.refood.co.uk 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 fiveyears, the Thermapen One achieves temperature readings in less than a second for any catering facility and kitchen professional.

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

The first Thermapen was created in Peter and Miriam’s garage 30years 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 https://thermometer.co.uk or see the advert on page 3.

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 hand-made 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.

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

Festive Ordering

Issue 76

CLH Digital

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UK Hospitality Sector Eyes Holiday Season Spending Spree

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) Even with the repeated disruptions in the businesses and scale of operations, the hospitality industry of the United Kingdom is looking forward to a considerable recovery in the upcoming holiday season, effectively capitalising on the consumer spending spree. As the challenges continue to evolve following the unforeseen events perpetrated by the Covid-19 pandemic, the enterprises operating within the industry are reinforcing their systems that can withstand minor hiccups, and help them to get back to profitability.

Meanwhile, the hospitality industry seeks additional monetary assistance which can cushion the businesses as most of the companies are grappling with broken balance sheets, high debt obligations, and other challenges that have surfaced after the widespread emergence of infections linked to the Delta variant. Furthermore, the sector is urging for a permanently lowered rate of VAT for the businesses under the umbrella of the hospitality and tourism industry.

The uncontrollable aftermath of pandemic has severely impacted the industry with the businesses losing more than two-third of their usual revenues. Eroding toplines have subsequently led to massive cost reduction measures including the lay-offs and curtailed operations. As a result of historically low revenues, the businesses were forced to defer the scheduled repayments.

The situation for some businesses worsened, so much so that they were unable to oblige the ‘going concern’ principle, due to stern orders from the government of complete shutdowns. As a result of this, a significant number of enterprises have to operate with reduced headcount even after they are allowed to reopen on full

Clearing the Confusion This Christmas An entertainment licence is issued by your local authority. It gives you permission to provide entertainment on your premises. It may be subject to certain conditions such as time restrictions or number of people attending.

With the most wonderful time of the year fast approaching, it’s safe to say that last Christmas left a lot of us with a resting Grinch face. However, this year, with call for greater optimism, the ghosts of Christmas past will hopefully not be returning.

Whilst some of us may recoil in horror at seasonal goods being displayed long before we have even had the chance to carve our pumpkins, but by planning ahead this year you could benefit greatly.

A recent survey conducted by eBay Ads UK found that 2,000 UK consumers start to think about Christmas shopping before the end of August 1.

With this in mind, we want to clear some confusion so moving forward, you can be appropriately licensed and understand the difference between an entertainment licence and a music licence this Christmas.

So, first things first… do you need TheMusicLicence to play music in your venue even if you have an entertainment licence that allows you to play music? In short, yes you do and here is why.

If you’re going to introduce music this Christmas, or if you are already using music in your business, you’ll usually need a music licence.

TheMusicLicence is issued by PPL PRS. TheMusicLicence gives you permission to play music which is subject to The Copyright, Designs and Patents Act 1988.

Consequently, this means that you don’t have to spend your time and energy contacting potentially hundreds of thousands of rights-holders – those people who create music – to get permission to play or perform their music in your business. www.pplprs.co.uk/get-themusiclicence/ 0800 0868 820 1. https://www.ebayads.com/2021/08/02/christmasshopping-starts-earlier-as-cautious-confidence-sweepsthe-nation/

scale due to inadequate funds and the persistent problem of staff shortages.

The government-backed furlough scheme and other preventive measures have undoubtedly helped the businesses to sustain their operations during the challenging times. But a constructive stimulus is required for the industry as they resume their operations as a large section of businesses are still finding it hard to recognise pre-pandemic levels of revenues due to limited operations.

It turns out to be very difficult for the businesses when consumers are looking forward to services, but the corporations are not able to manage it due to market-wide challenges of insufficient raw materials, patchy supply chain systems and sparseness of chefs and other support staff needed in various consumer-facing businesses.

As the UK hospitality sector supports 10% of the employable workforce in the country, alongside contributing 5% to the national GDP, it becomes very crucial that all the businesses find a pathway to fruitful recovery, as early as possible.

The contribution of businesses towards the national economic growth can be ramped up only after the enterprises are adequately equipped with the resources. With the holiday season approaching ahead, the businesses are eagerly waiting to maximise the revenues which can productively steer them through the residual consequences of the pandemic.

However, the termination of the furlough scheme is likely to impact the cumulative spending as some businesses will further discharge the surplus workforce, effectively giving rise to the unemployment levels.

Nonetheless, the aftereffect is expected to be short lived as the vacancies are already mounting over the prepandemic highs.

Additionally, the immunisation programme for the vulnerable patients, facilitating a booster dose, will definitely supplement the protection against the Delta variant and its sub-lineages. The additional jab will substantially uplift the consumer’s confidence, when it comes to stepping out of their homes and visiting various hospitality settings.

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Issue 76

Festive Ordering

Focus On Fresh and Local Festive Food, Says Bidfresh “Festive menus can be fairly rigid, but building in some flexibility will be a real competitive advantage this year. That could mean offering roast duck or partridge as well as the more familiar turkey; having smoked mackerel or trout as a starter, or serving premium twists on accompaniments, such as a sprout slaw or roasted sweet potatoes.”

The research* found that: ·59% of consumers plan to stay local and support local businesses; and a similar number expect to out to eat and drink several times in the run up to Christmas; ·Festive bookings will start to ramp up from September onwards, so operators should have reservation systems in place, but 15% will wait until December – favouring businesses that can keep menu options and table availability flexible; Festive menus built around fresh and local food will inspire post-lockdown customers to eat out in the run-up to the peak Christmas and New Year trading period, says fresh produce specialist Bidfresh.

Drawing on the latest research into consumer plans for socialising this year, Bidfresh is advising chefs and operators that meals with genuine provenance will have the strongest appeal, with the added advantage of making the most of availability.

Bidfresh is highlighting the menu planning benefits of working closely with all three of its specialist businesses: meat supplier Campbell Brothers, Direct Seafoods, and fresh produce experts Oliver Kay. Martin Eshelby development support chef with Oliver Kay said: “Consumers are still in cautious mode following lockdown, and most say they plan to stay close to home, support local businesses, and meet up with friends and family. That creates opportunities for restaurants and pubs to offer interesting dishes with a focus on fresh produce and the best British ingredients.

·Seeing friends and family; giving gifts in person; and going out for meals and drinks are the top three things people are looking forward to this year; ·The top four factors influencing choice of venue are the quality of food and drinks, the price of food and drinks; the safety and hygiene measure in places; and the choice of dishes on the menu; ·33% of consumers say they’ll definitely expect a higher quality of food when eating out than pre-pandemic; and 44% will now expect to be offered “something a bit different” when they eat out; ·While 47% expect to eat a traditional Christmas dinner when they eat out, 27% will be looking for dishes they wouldn’t traditionally cook at home, and 21% want something new and interesting to try.

Eshelby added “It is very possible to meet what can seem like conflicting consumer expectations. A traditional Christmas dinner may not just mean turkey – in fact, 32% of consumers say they want a choice of different roast meat, and poultry such as duck or partridge can add a “wow factor” as consumers are less likely to cook them at home.

Bring Some Festive Cheer with a Christmas Tree Market research has indicated that when an establishment spends more money on their Christmas decorations, their customers are inclined to not only spend more time, but also more money, Source https://stiritupmagazine.co.uk/get-christmas-wrapped/ In addition, customers are more likely to visit an establishment that is full of festive cheer, than one that has not bothered to make too much effort.

Decorating your hotel, restaurant or bar can be fun for the staff to do & bring them some festive cheer before the onslaught of the Christmas party season gets underway.

“To accompany the main event, a root vegetable gratin with truffle infused cream adds a little luxury to plain root veg, while roasting squash and sweet potato wedges with maple syrup, cumin and fennel seeds is a delicious aromatic twist.

“Equally, 25% want to see unique starters on menus, and 23% want desserts they wouldn’t make at home. Offering alternative choices alongside the familiar smoked salmon and Christmas pud will have strong customer appeal, as well as helping to “spread the load” for the supply chain.

“Smoked mackerel or trout, served with a sprout salad, makes an interesting and tasty starter, and helps promote sustainability, which is an increasingly important consideration for many consumers.

“Offering a lighter dessert such as poached clementines with a yoghurt semifeddo can be particularly appealing after a roast with all the trimmings.

“Overall, a more diverse festive menu, making full use of the range of produce and ingredients available from suppliers give operators the broadest possible appeal to consumers, as well as reducing the pressure points that affect the supply chain when everybody is trying to order the same products.”

For a twist on a festive roast, a new recipe for spiced roast duck has been added to the range of menu ideas on the Oliver Kay website: https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/387spiced-roast-duck Operators can tap into expert advice from specialist suppliers within Bidfresh via: www.campbellbrothers.co.uk, www.directseafoods.co.uk www.oliverkayproduce.co.uk *Bidfood & 3Gem , Christmas 2021 Consumer Survey, 2,000 UK respondents, surveyed 8-11th June 2021.

A large Christmas Tree can have a stunning impact & attract the public from far & wide, just to see the tree.

We saw this ourselves, when visiting Trenchers restaurant at Spanish City, Whitley Bay. We went along armed with camera & tripod, to get some images of the stunning installation, carried out by one of our partners, only to find that getting a clear shot was really difficult due to the number of people taking selfies, stood next to the tree. The switch on, of the lights on this tree also attracted a lot of local press coverage for this stunning restoration project.

Social Media is driving a lot of interest in the places people visit over Christmas time, as once images have been shared, lots of people then want to go and see it for themselves. The popularity of a venue can very much be influenced by how many images are posted, shared or tweeted so making sure your venue is looking its best in the run up to Christmas is vitally important.

Why Trenchers chose an artificial:It is far cleaner to use than a real tree Real trees can be cumbersome to erect and damage doors etc when installing them Real trees drop needles everywhere and damage carpets with moisture Real trees bring insects and fungal spores into the building which can cause sever long term damage You can choose the shape of tree to fit the space, full, compact, slim or for very tight spaces pencil.

When real trees dry out they become a fire hazard https://interestingengineering.com/video/this-video-shows-howyour-dry-christmas-tree-can-cause-a-deadly-house-fire. All Christmas Tree World trees are fire retardant.

Christmas Tree World trees are guaranteed for 10 years but will last at least of 15 years, the cost spread over 15 years makes them far cheaper than buying 15 real trees To get the benefit from an artificial tree for your business visit www.christmastreeworld.co.uk or see the advert on the previous page.

Prepare for Whatever Christmas Brings with D.A. Cooke Originally founded in 1967 by Ian’s parents, D.A.Cooke Wholesale has become one of the UK’s largest wholesalers specialising in supplying the hotel and catering industry with Christmas Crackers and Party Products.

We are not tied to anyone manufacturer so we are confident that we can source and import the widest possible range of products. Buying in bulk and keeping our costs down enables us to pass on the savings to you.

As specialist suppliers we can supply most products all year around and are able to cope with last minute orders and “top-ups” with ease. Obviously, the more notice you can give of your requirements the more choice and variety we can offer.

It is not possible to list all the many hundreds of products that we can supply but are pleased to show the most popular ones in our new catalogues, available at www.dacooke.co.uk . If you cannot find what you require, please do let us know so that we can find it for you.

We do hope that we can be of service to you over the coming year and would be pleased to visit you with samples and to discuss your requirements further.

See the advert on this page of visit www.dacooke.co.uk

ALL YOU WANT FOR

Christmas twenty twenty one At Bidfood we share your passion for great food.

We supply caterers in every sector of foodservice, from pubs, hotels and restaurants, to schools, universities, care homes and hospitals.

Whether you’re looking for festive menu ideas, essential ingredients, beers, wines and spirits or the perfect tableware and decorations, we’re here to inspire you.

So, get ready for Christmas with Bidfood and visit: www.bidfood.co.uk/christmas

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CLH Digital

Issue 76

Festive Ordering

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 www.sarunds.co.uk 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 Adrian.Blyth@stonegate.co.uk

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 www.risogallo.com

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 sales@wanis.com, call 020 8988 1100 or visit www.wanis.com

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Issue 76

Cleaning and Hygiene

Focus Must Remain On Safety As Consumers Return

By Nick Wilson, Director of Health & Safety Services at Ellis Whittam, a former HSE inspector, and a chartered safety practitioner (www.elliswhittam.com) The recent easing of Covid restrictions came as a long-awaited relief. However, we’re not out of the woods yet and a two-fold challenge has emerged, particularly for employers and employees in the hospitality, retail and leisure sectors.

Firstly, let’s be clear, regardless of the timing and the easing of rules and restrictions, coronavirus has not vanished as we all would have liked. This is still very much an occupational hazard which we cannot eliminate and it’s therefore essential businesses don’t drop Covidsecure measures entirely.

The jury is out on the effectiveness of some controls such as lockdowns, isolation periods, foreign travel and face coverings – although the requirement to wear these in many public spaces remains. What has worked however, and what will continue to work will be social distancing between individuals where possible, regular cleaning, good personal hygiene, ventilation, isolation of positive/suspected cases and for businesses to have an emergency action plan to deal with potential outbreaks. Arguably some of these actions are good practice in public areas, regardless of a pandemic.

Secondly, with life returning to a degree of normality, now is a vitally important time for employers to focus on other areas of safety and staff training which could easily have been overlooked or lacking in priority in recent weeks.

Health & Safety Executive stats released in July show that more workplace fatalities were recorded in Great Britain last year, despite fewer people working. Tragically, 142 workers were killed at work between March 2020 and March 2021, up from 111 the year prior. While many of these deaths were in sectors such as construction, agriculture, forestry and fishing, it certainly suggests that staff absence and changes in the workforce caused by Covid could have compromised safety standards in the workplace.

These figures should serve as a timely reminder to us all – employers must ensure they’re doing all that is reasonably practicable to protect workers and others affected by their work activities. For several organisations now getting back to business, this includes consumers.

The tribulations of the past 18 months have had many consequences on every type of workplace. With more normal operation returning as we emerge from the pandemic, employers need to make sure they have carefully reviewed all their risk assessments, in particular identifying where process, equipment and staffing may have changed or reverted.

My advice to businesses is to involve your team members in your review, communicate your findings back to them, and ensure follow-up action. With the full reopening of retail, hospitality and leisure, there are now thousands of new young workers entering these sectors, in addition to recent returners from furlough. Robust training for new staff as well as refresher training for others is vital in ensuring everyone remains as safe as possible. Continuing to focus on safety means every consumer-facing business can let their customers again enjoy what they have to offer with full confidence.

For free resources including guides and templates for risk assessments and employment policies visit https://elliswhittam.com/resources

Easy Does It.. Just Add Salt And Water For Powerful Disinfectant sity of disinfection needed, making it suitable for a wide range of applications.

A unique handheld sprayer has been launched which turns mildly salty tap water into a powerful disinfectant that kills 99.9% of germs, bacteria and viruses, including Covid-19.

The easy-HC10 uses an electrochemical reaction to instantly convert tap water containing just 0.25% salt into hypochlorous acid, a powerful disinfectant which the human body itself produces to fight infection.

The battery has a 90-minute run time and each 2 litres of water produces around 25 minutes of continuous spraying, making the device ideal for disinfecting larger areas like offices, schools, health settings and public transport.

The easy-HC10 has been designed by Vapourtec, a leading manufacturer of flow chemistry equipment used throughout research and the chemicals industry.

“The easy-HC10 means there is no need to buy, store and carry around traditional disinfectant or bleach. It can cost up to 96% less to use than NHS-grade disinfectants” adds Duncan.

The sprayer is powered by a rechargeable lithium battery and features a 2-litre reservoir which is filled with tap water and just 5 grams of salt.

With commercial disinfectant costing between £0.75 and £4 per litre, the easy-HC10 requires just a few pence worth of tap water and 5 grams of salt each time it is refilled.

Pulling the trigger produces an instant spray of hypochlorous acid solution, the concentration of which can be controlled depending on the inten-

www.easy-hclo.com / 01284 728659

Keeping Customers Safe and the Tills Rolling

By Paul Phyall, Managing Director for Northern Europe, Food at NSF International (www.nsf.org) ly.

As hospitality doors are finally re-opening, attracting customers now hinges on winning over public trust. With social distancing measures easing, the onus of protection now lies on hospitality venues being vigilant, meaning cleanliness and hygiene will be under intense scrutiny. So how exactly can the industry build trust amongst customers?

MAXIMISE VENTILATION

The last 18 months have been difficult for individuals and businesses, with the hospitality industry being one of the hardest hit by the pandemic. Governmental lockdowns and restrictions decimated the industry virtually overnight, and the last 18 months have been characterised by an ongoing level of uncertainty. Yet, despite this, there are signs that the industry is beginning to recover.

In May this year, after restrictions were partially eased, business turnover within the hospitality industry rose to £6.9 billion, which is in stark comparison to £1.2 billion in May 2020. Now that the Government has lifted all social distancing restrictions in England, with a significant easing of restrictions in Wales, Scotland and Northern Ireland, we’re likely to see further buoyancy from restaurants, bars and hotels alike.

Meanwhile, customers will expect to see excellent hygiene standards upheld more than ever before and, crucially, the responsibility to keep customers safe lies with hospitality institutions more than ever previous-

There is strong scientific evidence suggesting the virus is airborne and can infect people through inhalation of respiratory particles, which highlights the importance of well-ventilated rooms. All hospitality outlets must ensure there is passive air flow through windows, doors and air vents that can be fully or partially opened. Rooms that lack good ventilation allow the virus to build up in the air, increasing the risk of spreading COVID-19, especially if there are lots of infected people in the room.

Furthermore, the virus can remain suspended in the air after an infected person has left, meaning that COVID-19 particles can continue floating around an empty room for several hours.

However, wiping surfaces will only be an effective measure if it is done routinely. All areas and appliances being used most frequently must be cleaned often, and those that come into direct contact with food require extra attention. Hospitality managers and owners should begin by establishing a rigorous schedule of cleaning public areas and organising strict rules with staff; for instance, ensuring they are regularly washing their hands and making hand sanitisers readily available.

GET TESTED Evidence suggests the virus has an incubation period of at least 48 hours when an individual is asymptomatic but contagious, meaning they might be walking around thinking they are free of the virus while actively passing it on to others. If staff are worried about spreading the virus to customers, getting a COVID-19 test is the best way to stay safe.

Hospitality leaders also have a responsibility to urge their staff to test themselves regularly to keep customers as safe as possible.

INDEPENDENT ASSESSMENTS

COVID-19 can survive for up to 60 hours on certain surfaces. It’s vital that restaurants, bars and hotels clean all surfaces and shared spaces before and after mixing indoors. Yet cleaning is meaningless unless staff are using disinfectant to kill the viral germs. So it’s advisable that employees use specialised, approved biocidal cleaning products for wiping surfaces.

The hospitality sector needs to observe a high level of hygiene in line with UK food safety standards and keep its staff vigilant to the threat of COVID-19. Doing so will mean businesses can build trust amongst their consumers, who will in turn, increasingly grow in confidence when it comes to eating out socially. Reassurance can also come from the outside, where independent health and hygiene assessments can provide the most value. There is a big difference between improvised self-assessment and the thorough, comprehensive approach overseen by science-based, independent, third-party organisations.

Beyond general use cleaning products, such as dish soaps and foaming cleansers, acid cleaning products can effectively remove rust corrosion, scale or other deposits not removable by alkaline products.

Antimicrobial cleaners must be used to sanitise hard, non-porous surfaces like countertops or work tables.

An independent health and safety assessment will not only reassure consumers, leading to more financial gains, but will also ensure hospitality institutions are doing all they can to create an environment that is safe and hygienic. Every action taken to reassure customers will be another step towards the ongoing recovery of the sector.

WIPE SURFACES WITH DISINFECTANT

Cleaning and Hygiene

Infection Prevention and Control from Sanondaf UK Business owners and management within the hospitality sector now 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. www.sanondaf.co.uk +44 (0) 1236 702 028 support@sanondaf.co.uk

Top Engraver Supports Hospitality Sector with Fast Turn Around for Etched Table Numbers & QR Discs One of the UK’s leading commercial and industrial engraving specialists, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry.

The company has made a substantial investment in additional state of the art engraving equipment and related software in order to produce a wide range of individually engraved table numbers and discs.

The numbers and disks enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. Although no longer a legal requirement to order remotely, this is something which the government is still actively encouraging and can improve table service through the reduction of queues.

Government guidelines now specify that whilst businesses are no longer legally required to collect customer contact details, doing so will support NHS Test and Trace. It recommends encouraging customers to uses contactless ordering from tables where available such as through an ordering app and ordering for takeaway or delivery online, on apps or over the telephone.

Brunel was one of the first companies to help kick start the British hospitality industry, providing numbers, discs, PPE visors and distancing floor stencils for

use in public areas when businesses first opened their doors to the public again.

The company has since increased its capacity to produce engraved numbers and codes to offer a rapid bespoke service for all types of businesses in the catering industry.

“The demand for our engraved products has significantly increased despite the relaxing of Covid restrictions”, said Martyn Wright, managing director and founder of Brunel Engraving.

“Our investment in additional equipment and software has ensured that our customers in the hospitality sector can benefit from an accurate and rapid turnaround at a highly competitive price”.

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: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk 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 CustomerExperience@GOJO.com or visit www.GOJO.com

Issue 76

CLH Digital

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CLH Digital

Issue 76

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 www.waste2es.com, call 01442 503929 or email enquiries@waste2es.com

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.

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

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 info@barbel.net or visit the website at www.barbel.net

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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 www.contractfurniture.co.uk

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 info@sunshadeservices.co.uk & 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: info@sunshadeservices.co.uk

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 www.clickonstore.net or www.kangaboxuk.com

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 office@cambridgestyle.org www.cambridgestylecanopies.co.uk

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 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “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 sales@cafeculture.biz

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: www.4seasonsoutdoor.co.uk

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 www.leisurebench.co.uk

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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 https://outsidestructures.co.uk/

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 www.RecycledFurniture.co.uk 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 www.indigoawnings.co.uk

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Hosptality Technology

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

Coupled with durable, secure hardware, is our signature EPoS software: CES Touch.

all their customers 24x7x365 from UK served Office.

See the advert opposite or sales@3rtelecom.co.uk, 01992 574 650 or www.3rtelecom.co.uk

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

Toggle - The Hospitality Commerce Platform Toggle is the hospitality commerce platform. From gift cards to merchandise, merchandise to experiences, experiences to retail products. You can build a webshop in as little as 60 minutes and begin driving new revenue and welcoming new customers..

So how does it work? Glad you asked.

1. Build your store online. You can customise your store to match your brand.

2. Create a gift product. Figure out what you want to sell. Our togglers are already using Toggle to drive additional revenue through hundreds of different products. You could sell: merchandise, gift-cards, experiences, masterclasses, retail products and so much more.

3. Connect your payment platform. Toggle probably already integrates with your EPOS.. taking all the faff out of your hands, and allowing you to seamlessly sell and

redeem your online sales and physical gift cards. Easy.

4. Market your product. Now that everything is up and running, let your customers know about your products through your email lists and social channels.

5. Pre-vist revenue. It’s cash in the bank. Any revenue comes direct to you and potentially 20% will expire (you’d prefer them to visit though - see point 6)!

6. Redeem on visit. 70% of customers say they spend 55% more than the value on the card when they visit. A massive 60% of customers say they have been introduced to a new brand through a gift card. Double Win. With the first £1000 free, Toggle is a no-risk investment. We offer either a fixed fee or 5% model, meaning you can choose what is based for your business. Our hassle-free platform integrates with over 20+ technology partners, meaning the sale or redemption of physical and electronic gift cards has never been easier. Get in touch with us at luci.cunningham@usetoggle.com or sign-up at usetoggle.com

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

See the advert on the back cover of this issue for further details.

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 www.oak.com or contact them on info@oak.com.

Hosptality Technology New Labour Scheduling Tool To Juggle Student’s Working Hours 48

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Issue 76

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 www.bizimply.com

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 www.stuartdoderercardpayments.com

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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 foodservice.uk@halton.com - Tel. +44 (0)1634 666111 or visit www.halton.com

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 www.mlaccessories.co.uk *check the product datasheet and instructions for further details

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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 www.havwoods.com/uk/bars-restaurants

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 www.adveco.co

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

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Design and Refit ILF Chairs Launch New Comprehensive Website www.ilfchairs.com

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

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

Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification.

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.

Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced stock chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details.

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

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 this page 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 Sales@simscf.com Web www.simscf.com

Design and Refit Refurbish with Pro Auction Ltd Refurbishing?

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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) info@proauction.ltd.uk (W) www.proauction.ltd.uk

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.

Info-uk@novellini.com 01727 229922 or www.novellini.co.uk

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

info@proauction.ltd.uk

www.proauction.ltd.uk

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A Clean Start - Integrated Sanitising Solutions

With over 50 years of experience, ICE is the UK’s largest independent provider of industrial cleaning machines.

We bring a simple, reliable brand and offering to the industry with straightforward equipment purchase, rental, service and approved-used solutions designed to meet the needs and demands of every customer, however small or extensive their budget.

We have a huge range of scrubber dryer and sweeping machines suitable for all types of environments, from

standard robust equipment or high-end machines equipped with the latest technology, to robotic floor cleaning machines.

Our ICE Co-Botics line is the industry’s first comprehensive range of robotic cleaning machines. We believe these innovations will help shape the way cleaning operations and functions are carried out in the future, but in a collaborative and cohesive way.

The equipment has been designed to integrate into cleaning team operations, picking up the manual and repetitive tasks, which will then allow operators to focus on hygiene and sanitising activities to promote cleaner and safer environments. It’s not about replacing people it’s about embracing technology to deliver higher cleaning standards, infection control and ‘proof of clean’.

Other innovations include our new sanitising and fogging equipment, which effectively sanitise and disinfect floors and the surrounding air, ensuring a safe and hygienic working environment.

Contact us: 0800 389 3869 enquiries@ice-clean.com www.ice-clean.com

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

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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 www.caterquipventilation.co.uk

TTHE H E IDEAL SOLUTION SOLUTIO N East Installation Systems Systems Ea st Anglian Anglian Installation

Tel: Tel: 01553 765205 Fax: 01553 768464 www.eais.co

EAIS is a leading Manufacturer products Manufacturer and Supplier of p roducts supplied both to the Foodservice only meet the customer’s demands, but their expectations as well. Whether you a are re looking for storage shelving, rracking food storage healthcare acking systems and trolleys, trolleys, or healthca re shelving and medical ttrolleys rolleys or bespoke design p even bespoke products. roducts. EAIS will be your Ideal Solution.

Solution.

East Anglian Installation Systems Ltd

EAIS Ltd @EAISUK

East Anglian Installation Systems Ltd

e.a.i.s_uk

Oldmedow Road, Hardwick Norfolk East Anglian Installation Systems m, sOldm O Hardwick Industrial Estate, King’s LLynn, ynn, No r folk PE30 4JJ

Design and Refit

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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 www.cemcoltd.co.uk

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.

(PLDC)

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 Bacchus@cardssafe.com https://cardssafe.com https://www.parenchere.com/

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

www.cemcoltd.co.uk

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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 www.trentfurniture.co.uk 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 www.electric-heatingcompany.co.uk

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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 mvhwiddows@aol.com

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 www.phoenixsrs.co.uk

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