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Issue 77


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Hospitality Sales Expected to Soar by £3.5bn Following Sharp Rebound


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The hospitality and licensed on trade industry are expected to contribute £3.5bn more to the nation’s GDP this year than in 2019 according to a report. In a new thought leadership report Leisure Rediscovered, Barclays’ data shows that the vast majority of hospitality and leisure businesses (94%) are confident about their growth prospects for this year following a post-lockdown surge in trade. Based on projected sales figures for the period from April to December 2021, when the hospitality sector has largely been open again, this equates to £3.5bn more in Gross Value Added (GVA) than in the equivalent period in 2019.

The research reveals new patterns in the way people are accessing hospitality and leisure services and changing consumer habits. For example, although restrictions on foreign travel have eased substantially in the past couple of weeks, staycation tourism could be here to say with nearly half (45%) of consumers prioritising UK holidays over those abroad. The most popular destinations are the Lake District, the South West of England and the Scottish Highlands. Barclays Corporate Banking estimates that, if a preference for UK holidays continues at the same rate in 2022, it will add up to £9.2bn to the domestic tourism market.




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Issue 77

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL The sector now “reels” under the double whammy of furlough pay coming to an end and an increase in VAT from 5% to 12.5%. I suspect that “the world and his wife” always knew that furlough pay could not go on forever, and, to be fair, we have had plenty of time to prepare. Nevertheless, these are fragile times.


According to reports over one million workers were still believed to be furloughed in September, the final month of the scheme, and the consensus is that the unemployment rate will possibly increase would the end of year as businesses realise they can’t afford to keep staff on the payroll.

Peter Adams

The increase in unemployment may not happen immediately as it could take months for businesses to realise the true effect of the pandemic. The major issue for the hospitality and on trade sector to me is the increase in VAT, which goes up today from 5% to 12.5% the day after furlough pay runs out. I do accept what Chancellor Rishi Sunak said when asked about support for the hospitality sector: "We know it's been really tough for them and that's why we've put a lot of support in place." "Businesses like pubs, restaurants and cafes are still seeing a really significant discount on their business rates bills for the remainder of this financial year and they're also seeing discounts on VAT until spring next year." No one could argue Chancellor did not support the sector. Hospitality and tourism were without doubt the sectors most badly affected by the pandemic, with spend down £100bn, 12,000 businesses permanently closed and 660,000 jobs lost. After years of lobbying by sector leaders and organisations, with comparisons to success overseas, the Chancellor had an opportunity, albeit forced upon them by the pandemic, to put into action a long-term plan of reduced VAT in the hospitality sector, which all industry observers and many politicians say would not only increase

revenue for the treasury but also increase jobs. The case for a permanent reduction in hospitality VAT has never been stronger given the positive impact it has had on pricing and investment, as well as safeguarding and creating of jobs during the pandemic. Sector bodies have today called for the Chancellor to commit to a 12.5% VAT rate permanently. I would prefer to see 5% until 2023, (wouldn’t we all)? But a 12.5% permanent rate would be a happy compromise. There are also calls to freeze duty. Keeping wine and spirit duty rates as they are, instead of the Government planned tax rises in line with RPI. This will, according to the Wine and Spirit Trade Association, ease the burden on consumers and help businesses and the hospitality sector to survive, recover and eventually thrive. UK wine and spirit businesses they say support over 360,000 jobs across the supply chain as well as bringing in around £50 billion annually to the British economy. Compared to Europe our duty is eye-watering the high. As members of the EU the UK was, at one time, generating 40 per cent of the overall excise duty revenue in the European Union. If the Chancellor increases duty, at the same time as furlough pay running out, and VAT going up in the sector from 5% to 12.5%, he will have the exact opposite effect of what he is trying to achieve. There are signs that the sector is bouncing back, as the story on our front page reveals. The hospitality and licensed on trade industry are expected to contribute £3.5bn more to the nation’s GDP this year than in 2019 according to a report. This will be dependent on sensible tax policies for the sector, so I really do hope that the calls to make 12.5% VAT rate permanent are heeded and please Chancellor stay away from very thought of increasing alcohol duty! 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

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Hospitality Sales Expected to Soar by £3.5bn Following Sharp Rebound (CONTINUED FROM FRONT COVER) HEALTH AND WELLBEING The report also shows that significant numbers of consumers are prioritising hospitality and leisure products that are offering health and wellbeing benefits, strong sustainability credentials, or which come with particularly strong safety and hygiene standards. On average, consumers are prepared to pay 19.9% extra for healthier food and drink options, and 17.8% for holiday accommodation that includes health and wellbeing services such as a gym or spa. More than nine in ten (91%) of hospitality and leisure operators are now prioritising ‘healthy’ products among their portfolios.

PAYING A PREMIUM FOR SUSTAINABILITY While eating out or drinking, those aged 16 to 24 would be prepared to pay a premium of 35%, on average, for products with strong sustainability credentials. The average premium for 25-to-35-year-olds is 30%. Meanwhile, a sustainable holiday experience is worth 39% more to the youngest group, and 32% for 25s-to-35s. Unsurprisingly, many consumers are expressing strong preferences for services that are safe and hygienic. In fact, customers would pay an extra 20%, on average, to eat and drink in venues with particularly strong standards. The 16-to-24 age group would pay an average of 39% extra, while those aged 25 to 35 would pay 33% more. Mike Saul, Head of Hospitality and Leisure at Barclays Corporate Banking, commented:

“After a very difficult period for the hospitality sector, it is great to see how well the sector has bounced back. Our findings show an industry brimming with confidence and buoyed by surging revenues. “However, it is also an industry that is undergoing a substantial amount of change – from the customers it serves to the products it sells. We have uncovered strong evidence that, particularly for younger customers, operators will need to place increased focus on healthy, sustainable and safe product ranges and to maintain investment in data and technology. Whilst the industry is navigating some short-term challenges around supply chains and labour shortages, operators that prioritise these areas will be an incredibly strong position for the long-term.”

Prisoners will now be able to spend time cooking and learning the art of service in the new industry standard restaurant, which will include a coffee shop and a restaurant providing full table service. Working in the restaurant, called ‘Escape’, the prisoners will gain industry-recognised qualifications and practical work experience, helping them to secure employment on release from prison. The transformation of the prison restaurant has been funded by £108,000 from the Mayor of London’s Skills for Londoners Capital Fund, which provides funding to create facilities and buy equipment that will support Londoners from all backgrounds to develop the skills they need to find employment. This fund aims to support more than 60,000 Londoners including 5,000 apprentices. The ‘Escape’ restaurant is now open and serving prison staff and contractors, and is the second opening from The Right Course – a charity programme founded by Fred Sirieix – which seeks to transform staff restaurants in prisons so they replicate high street businesses, with the charity supporting prisoners working in the restaurants to secure jobs in the hospitality sector after release from prison. The investment from City Hall is part of the Mayor’s approach to tackling crime and reducing rates of reoffending. Research consistently shows

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Other findings from the Leisure Rediscovered report show that: • Tech is a firmly rooted part of the sector’s proposition: 36% of businesses are earning more from ecommerce than ever • Collaboration is one of the big success stories of the pandemic, with 88% of operators now joining forces with their local peers to share data and offer joint deals • 42% of spas are seeing more men come through their doors and more younger customers are using holiday lets (47%) and holiday parks (40%) • The lure of local hospitality is strong: 41% of consumers say they are now more drawn to go out for entertainment in their local neighbourhoods than further afield • The delivery boom has not subsided since the pandemic, with four in ten businesses reporting continued popularity of home delivery and click-and-collect services

The Mayor of London Joins Fred Sirieix to Open a Prisoner-Run Restaurant at HMP Wormwood Scrubs The Mayor of London, Sadiq Khan, joined Fred Sirieix, the maître d’ best known for Channel 4's First Dates, at HMP Wormwood Scrubs today [Friday 1st October] to officially open the doors to the new ‘Escape’ restaurant.

Issue 77

that gaining employment is one of the most powerful factors in diverting people from crime, and offenders released without a home or a job are significantly more likely to reoffend. This new restaurant will play a vital role in providing prisoners with the experience, skills and qualiPhoto © Robin Webster (cc-by-sa/2.0) fications they need to secure employment, and to successfully transition to life after prison release.

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The Mayor of London, Sadiq Khan, said: “I’m delighted to be here today for the opening of the ‘Escape’ restaurant – this is a brilliant initiative that gives prisoners practical work experience and highly regarded qualifications, which will help them to get back on track after leaving prison. “It is vital we do everything we can to prevent reoffending and give those who have been through the criminal justice system the support they need to turn their lives around. “By supporting offenders to rebuild their lives through access to training and employment, we can break the cycle of reoffending, reduce crime, and ensure that all Londoners have access to the opportunities our city offers.” Fred Sirieix, Founder and Trustee, The Right Course: “The Right Course’s aim is to reduce both re-offending and the staff shortage in hospitality. Our learners can help plug this gap, if they are given the chance. Our learners play their part by using their sentencing to reskill but we need to give them the right support and opportunities so that they can make the right steps upon release. Right now is the perfect time to start a career in the hospitality industry”


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CBI Chief Calls For ‘COBR For Recovery’ Amid Growing Shortages 4

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Issue 77

The CBI is seeking to elevate the existing Cabinet Office taskforce into a ‘COBR-level’ Government & Business Taskforce with the remit of identifying and actioning policy responses for immediately securing the UK’s economic recovery. It would draw on the success of the Government’s approach during the pandemic, where scientists on the Scientific Advisory Group for Emergencies (SAGE) worked alongside Ministers co-designing rapid-fire solutions, turning live insight into targeted actions. Following another week of supply shortages, from labour to CO2 and now challenges on fuel distribution, the UK’s biggest business group is urging the Government to centralise its efforts to tackle urgent issues and bring business around the table. The CBI praised the establishment of a special taskforce aimed at curbing driver shortages, supply chain disruption and wider labour concerns under Cabinet Office Minister Stephen Barclay, but said the time had come to elevate both the nature and power of this group.



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Consultations with CBI members in the past week reveal sharply increasing material costs and shortages of key manufacturing components, with producers now facing rocketing energy prices. Latest business surveys show concerns over labour shortages are historically high, with three quarters (76%) of businesses reporting access to labour as a threat to the UK’s labour market competitiveness. Similarly, record numbers of con• MICROWAVES • EXTRACTION CANOPIES • sumer services firms expect labour shortages to hold back both investment and business expansion in the year ahead. The CBI suggests the new Taskforce must: • Have a remit for immediate intervention • Appoint representatives from industry to gather immediate insight and shape policy solutions • Continue to be led by the Chancellor of the Duchy of Lancaster, with the support of the Prime Minister to make rapid policy shifts and decisions to overcome shortages. The CBI has just completed a ten-day consultation with 800 member companies on the challenges they face. Clear messages came through from businesses: • There has been a significant shift from a growth and investment mindset to a crisis management mode across all sectors and sizes of firm • There is a set of emerging solutions that businesses would like to adopt but which government policy prevents

• There is real frustration at what is seen as a simple response from some parts of government, especially over labour shortages where Ministers claim that simply raising wages will solve the problem. Tony Danker, CBI Director-General, said: “After speaking with hundreds of business leaders this week it’s clear there’s a total mindset shift from growing to coping. This is now a major threat to our recovery, and the Government needs to step up its response to a new level of both speed and boldness. “While many of these challenges are global in nature, the solutions we need are local. The right long-term answers to our current labour and skills shortages are investing in skills, automation, pay and conditions. But none of these solve the problem quickly. Government is right to keep up the pressure on companies to adapt and not rely on immigration long-term, but temporary visas are the only way to alleviate the disruption of shortages in critical skilled parts of the economy in weeks and months instead of years. Getting skills programmes right immediately is key to ensuring that these measures are only needed temporarily. “On energy, it’s imperative the Government provides a facility to enable well-capitalised suppliers to absorb new customers, and energy intensive companies, which underpin critical UK supply chains, are well supported throughout the winter. “Establishing a crisis management Taskforce to move quickly – with both business and government around the table – will ensure Government is far more informed about the nature and scale of the challenges; can formulate responses fast; and is able to get the support of the Prime Minister and the Cabinet to take action required. We stand ready to support the Government to do this.” “But this is as much about opportunity than threat. We can be one of the fastest nations in the world to respond to this global surge in demand. If we can unblock these constraints together, we can race ahead in terms of recovery and growth.” “Fundamentally, we must separate out the waste from the measures that truly incentivise investment, growth and the small firms that drive local economies forward. “With regards to reliefs, even where helpful incentives and breaks for small firms are available, they often lack the time to get across them and can struggle with access due to bureaucratic systems. Simple, wellknown reliefs, like the Employment Allowance, are the most important to maintain and expand. “Complicated reliefs that take reams of accountants to access are less important than headline measures designed to make sure setting up a business, employing people and growing revenue is not so excessively penalised. This is one reason why the super-deduction should be improved or scrapped; with hardly any small businesses considering use of it, this is not a cost-effective measure to support most businesses. “Whilst we look forward to continuing the conversation with the Opposition about tax, we are also pleased that the Shadow Chancellor looks set to address waste in public spending – particularly around procurement. For a long time, it has been clear that public sector procurement does not achieve the value the taxpayer deserves, so we are pleased to see the need for improvement recognised.”

Government Launches New Hospitality Council To Guide The Sector’s Recovery Issue 77

A team of industry experts has been assembled to help England’s pubs, restaurants and cafes to thrive, Business Minister Paul Scully has announced this week. The Hospitality Sector Council is made up of experts who represent a cross-section of the sector, to support the delivery of the government’s Hospitality Strategy. The council will identify and oversee actions related to the 22 commitments in the strategy, create sensible solutions using their expert knowledge and assess the strength of the sector. The council is co-chaired by Minister Scully and hospitality entrepreneur and Chair of Prezzo Karen Jones. The first meeting of the council takes place today. Council members include UK Hospitality CEO Kate Nicholls, Emma McClarkin of the British Beer and Pub Association, Nando’s UK & Ireland Chief Executive Colin Hill, Greene King Chief Executive Nick MacKenzie, Starbucks UK General Manager Alex Rayner and Mowgli’s Nisha Katona. Small Business Minister Paul Scully said: The hospitality industry has shown incredible creativity and resourcefulness through the pandemic, pivoting to new ways of doing business like al fresco dining and takeaway pints to stay safe, meet chang-

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ing consumer demands and protect livelihoods.

and Wales until September 2022 to further boost sales.

With the launch of this council, we’re taking the next step in the journey to build back better from the pandemic by unveiling the experts who’ll be driving the reopening, recovery and resilience of the sector. It’s a real ‘Avengers Assemble’ moment for the industry.

The strategy also sets out ways to help the sector grow and boost its creativity, including through exploring options for vocational skills and training such as apprenticeships, bootcamps and other qualifications like a T Level.

Entrepreneur and Hospitality Sector Council Co-Chair Karen Jones said: I think the lockdowns have shown us many things, particularly the importance of our people and our teams and the key role hospitality has to play in lighting up our high streets and city centres. We now need to capitalise on our combined energy, creativity and innovation to continue the creation of a world-class hospitality industry: the Hospitality Sector Council will aid in making that a reality.

Since the strategy was launched on 16 July, progress includes: •the National Employers and Partners Team creating a steering group to find hospitality vacancies and support employers in filling them. The Department for Work and Pensions has also been filling vacancies by using their work coaches and Plan for Jobs programmes including Kickstart and Sector-based Work Academy Programmes (SWAPs)

I am honoured to be co-chair alongside Minister Scully and, together with a group of hospitality leaders, to put in place all that our wonderful industry need to flourish.

•the Department for Education adding hospitality and catering qualifications to Free Courses for Jobs. This offers adults without Level 3 qualifications a range of free courses which now includes food and beverage supervision, professional cookery, and patisserie and confectionary

The Hospitality Strategy supports the reopening, recovery and resilience of the sector following the pandemic. This includes making it easier for pubs, restaurants and cafes to offer al fresco dining by making pavement licenses permanent, and extending takeaway pints in England

Today’s announcement builds on the Plan for Jobs – the government’s blueprint to protect, support and create jobs across the UK and help people gain the skills they need to get into work through schemes such as Kickstart, apprenticeships and traineeships.

Staycation Boost Drives UK Hotel Occupancy Up For Fourth Consecutive Month UK hotel occupancy rates jumped six per cent in August as the thriving staycation market increased levels for the fourth consecutive month, according to the RSM Hotels Tracker.

cy rates. London saw an improving picture, up seven per cent, at 56 per cent but without international and business travel the capital rates fall short of pre-pandemic levels – bringing the overall UK average down.

The data, compiled and produced by STR and analysed by RSM, shows the average occupancy rate has risen to 71 per cent in August from 65 per cent in July 2021. Wales continued to be the destination of choice for UK holidaymakers as occupancy levels increased to 86 per cent – surpassing pre-pandemic levels for the same month in 2019.

The average room rate has almost recovered to pre-pandemic levels at £94, with Wales reaching a two-year high at £89. In addition, revenue per available room across the UK was £67 in August 2021, up from £34 in 2020; but still behind pre-pandemic levels at £80.

Scotland also saw an increase, up from 64 per cent on July 2021 to 71 per cent in August, but despite a staycation boost Scotland didn’t reach ‘The Festival’ driven pre-pandemic highs of 83 per cent occupan-

Chris Tate, head of hotels and accommodation at RSM, said: ‘The hotel sector is on the right track with a welcome staycation boost driving occupancy levels up again this month. Wales hit record highs over the summer as holidaymakers opted to enjoy the Welsh Valleys

rather than foreign getaways. However, lower occupancy levels in London continued to hamper a wider UK recovery as restricted international travel and oversupply in London hit average occupancy levels and room rates. ‘Staff shortages continue to impact the sector which is starting to push up wage costs – applying acute financial pressure as the sector looks to recover post-Covid. Looking forward, travel restrictions for the double jabbed and the re-opening of travel corridors to the US will hopefully fuel further growth as the hotel sector looks to enjoy a postsummer boom and busy build up to the festive period.’

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Government Ropes In Experts To Form New Hospitality Council 6

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Issue 77

By Kunal Sawhney, CEO of Kalkine (

Hospitality industry of the United Kingdom have been battered due to the ongoing pandemic challenges and decreased volume of receivables as a result of partial or complete closure of the businesses during the full shutdowns and extended Covid restrictions. Even after the removal of the social distancing guidelines and other related curbs, the enterprises are still finding it difficult to retrace themselves to the pre-pandemic level of operations. The growing concerns surrounding the inadequacy of raw materials, industry-wide limitedness of staff, unavailability of HGV drivers and the increased cost of some materials have furthered the difficulties as businesses desperately look forward to turnaround the commercial scale. A large section of enterprises were already struggling with the broken balance sheets and invariably increasing debt burden, following which they had to curtail the operations in order to reduce the overall costs and overheads. The UK Hospitality, domestic trade association, has repeatedly urged the government to continue the stimulus, alongside permanently reducing the applicable VAT on various hospitality settings. The Downing Street administration has thoroughly implemented various measures during the still-evolving Covid era that can collectively safeguard the interest of businesses operating within the hospitality industry. Now, the government of the UK has invited leading experts from various hospitality domains, alongside the entrepreneurs and corporations constituting the sector to form a Hospitality Sector Council. The Hospitality Council will be designated to help the government to deliver the Hospitality Strategy for reopening and recovering from the pandemic-laden stress. Other than this, the Council will assist the businesses to become more resilient as they resume full operations for the first time in the pandemic era. The experts and leaders selected by the government adequately represent a cross-section of the UK hospitality industry, effectively resulting in more comprehensive solutions that could be feasible to implement across the sector. The Hospitality Council will oversee multiple actions, assess the integral strength of the sector along with creating sensible solutions for the businesses of various scales and sizes utilising their expert knowledge. The sector has been under the doldrums of financial troubles, as well as proper foresight as many businesses failed to anticipate the prospective consequences of pandemic even after witnessing the consequences of lockdowns during the initial outbreak across the globe.

On the other hand, there have been many enterprises that were operating without any contingency plans. Making it worse, some of them were obligated to service multiple long-term, as well as short-term debt facilities availed before the onset of pandemic. Therefore, it becomes quite important for the businesses to have several contingency plans which can productively help them to steer through the unforeseen times like the once-in-a-century condition of the coronavirus pandemic. The Council can be instrumental in the hospitality sector’s recovery as it will catalyse the implementation of multiple strategies, at a time when consumers are relatively more willing to step out and spend on leisure and other related services. The team of experts under the Council will help pubs, restaurants and cafes across England to thrive. The calculative measures have been taken ahead of the upcoming holiday period as many businesses are expecting a spending spree during the terminal months of the year with the festival of Christmas round the corner. The Council includes Business Minister Paul Scully, UK Hospitality CEO Kate Nicholls, Nando’s UK & Ireland Chief Executive Colin Hill, Hospitality leader and Chair of Prezzo Karen Jones, Mowgli’s Nisha Katona, British Beer and Pub Association (BBPA) Chief Executive Emma McClarkin, Small Independent Brewers Association (SIBA) CEO James Calder, British Institute of Innkeeping (BII) CEO Steve Alton and the Nationwide Caterers Association (NCASS) Managing Director Nick Summers. The Hospitality Council met for the first time on Wednesday, 29 September. Other notable members of the Council includes Starbucks UK, Austria and Switzerland Vice President and General Manager Alex Rayner; Limewood Hotels Ltd Chairman and CEO Robin Hutson; Revolution Bars Group CEO Rob Pitcher; Fuller, Smith and Turner CEO Simon Emeny; Co-Founder and CEO, Hawksmoor Chairman, Rockfish Restaurants Will Beckett; Budweiser Brewing Group UK, Ireland, Spain and the Canary Islands President Paula Lindenberg; Greene King CEO Nick MacKenzie; Westbury Street Holdings Ltd Chairman and Chief Executive Alastair Storey; Deliveroo Vice President, Consumer, Emma Simmonds; Turtle Bay, Caravan Restaurants and FlightClub Darts Chair Jane O’Riordan; Restaurant Group CEO Andy Hornby; Burger King UK CFO, Tim Doubleday and Nightclub and Events Entrepreneur, Rich McGinnis. Alongside building a constructive hospitality strategy, the Council will help in making it easiest for restaurants, cafes and pubs to offer al fresco dining by permanenting the pavement licences. The authorities have extended ‘takeaway pints’ in England and Wales until September 2022, a move likely to augment the sales. The strategic decisions made by the Council will also help the sector in exploring options for training including T Level qualification, apprenticeships and bootcamps, along with setting out a plan that can supplement the growth and increase creativity. The Council will collectively help in maintaining the adequate number of employees with the businesses as levelled up operations will help people gain skills which are required to work through schemes including apprenticeships and traineeships.

Hospitality Sector Bodies Unite to Call for a Permanent Lower Rate of VAT to Help Boost Recovery Issue 77

Leading trade associations representing the UK’s hospitality and tourism sectors have joined forces to call on the Chancellor Rishi Sunak to introduce a permanent lower rate of VAT for these fragile sectors, helping to safeguard their future, protect jobs and to accelerate the UK’s economic recovery. Under Treasury plans, hospitality and tourism VAT rises to 12.5% from today (1st October) and will return to its pre-pandemic level of 20% come April 2022, just as next year’s peak season begins for much of the sector. Now the trade bodies - UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping, Tourism Alliance and the Association of Leading Visitor Attractions - are warning that unless VAT remains permanently low at 12.5%, the Government risks derailing the recovery at a time when businesses are still in survival mode. Across the course of the pandemic, hospitality and tourism were the hardest hit sectors, with spend down £100bn, 12,000 businesses permanently closed and 660,000 jobs lost. However, the reduction in VAT helped protect hundreds of thousands of jobs and allowed many businesses to stay open and serving customers when permitted to trade. A survey of the trade associations’ members covering 815 businesses operating tens of thousands of venues found that:

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• The reduced rate of VAT has been vital to businesses, with over three-quarters (77%) stating it is important or crucial to viability • Businesses will use the current reduced VAT rate for an array of productive purposes, including 6 in 10 who will invest in their businesses; keeping prices more affordable for customers; along with paying suppliers and creditors • Similarly, if the reduced rate were to continue to apply beyond April 2022, 70% would use the saved costs to maintain business investment • Returning VAT back to 20% in April 2022 would have serious consequences; 6 in 10 businesses said it would likely lead to cutbacks and job losses; with one in ten saying it could cause their business to close. The rise would also risk triggering price increases for consumers • If VAT on tourism and hospitality were to remain at 12.5%, analysis suggests it would increase business turnover by an average of 8.8% and boost business investment by an average of 12%. In a joint statement, the trade bodies said: “Businesses are at a perilous stage of their recovery after what’s been a devastating 18 months. Costs are increasing and there are numerous operational challenges for them to deal with, specifically around labour and product supply. A reduction in VAT has helped many of our businesses survive to this point and was most welcome. However, the return of VAT to its pre-pandemic level next year would curtail investment, restrict growth, set back our tourism recovery and risk yet more painful job losses.

“We’re now calling on the Chancellor to commit to introducing a permanent 12.5% rate of VAT in his upcoming Budget, later this month. This will help protect jobs and continue the support for our hospitality and tourism businesses which contribute hugely to the nation’s economic and social wellbeing.”

The Impeccable Pig Named AA Inn Of The Year 2021

ONE of County Durham’s most unique venues is celebrating more than just its birthday, after scooping a top hospitality honour.

time which has been such a challenge for all those in the industry,” he said.

The Impeccable Pig, at Sedgefield – which yesterday (26 September) marked three years since it first opened – is known for its eclectic décor and luxury accommodation, with rooms featuring hot tubs and an outdoor sauna.

“Everyone at the venue prides themselves on going above and beyond to provide the best possible guest experience, so it’s brilliant to have our efforts validated by such an esteemed organisation.”

And the site’s efforts have not gone unnoticed by leading hospitality standards agency, AA – which celebrates the very best in guest accommodation – with the venue taking home the title of AA Inn of the Year 2021 at this year’s AA Bed and Breakfast Awards. This is the first time a venue in the North East has received the accolade and Pierre Bertolotti, general manager at The Impeccable Pig, is delighted to have been recognised with the prestigious award. “It’s fantastic to be named AA Inn of the Year 2021, especially at a

Simon Numphud FIH, Managing Director, AA Hotel & Hospitality Services said: “Congratulations to the Impeccable Pig on winning the AA Inn of the Year award. “This inn is full of character and has so much to commend it, including the subtly themed rooms, all of which feature a freestanding copper and nickel bath. “The AA Rosette quality food features pub classics that allow the kitchen team to showcase their skills and the hospitality offered across the inn excels in every respect.”

Dine-In Represents More Than Two Thirds Of Reopening Sales In Restaurants Issue 77

According to the recent quarterly update to the Lumina Intelligence UK Restaurant Market Report 2020/21, the majority of purchases are now made in restaurants following the easing of restrictions. In total, 67.7% of restaurant purchases were made on-site in the 12 WE 11.07.2021. In comparison, 18.7% ordered for delivery and 9.6% ordered for collection.

Alcoholic drinks are more likely to be purchased in independent restaurants than branded restaurants. 42.2% of drinks purchased in independent restaurants are alcoholic, compared to just 15.6% in branded restaurants. However, in both independent and branded outlets soft drinks is the top choice of beverage.


occasions are served by Pizza Hut, driven by its established delivery offering. Nando’s and Wagamama are the next most visited brands by share, due to the vast number of outlets across the UK as well as appealing to more health-conscious shoppers with a variety of healthier options to traditional fast-food choices.

The report also highlights some of the key differences between branded and independent restaurants. For example, a greater proportion of consumers eat in in independent restaurants (58.5% vs 46.5%), which is helping to drive a greater average spend (£20.60 vs £18.00). Dinner occasions are the still the most important for branded and independent restaurants, accounting for nearly two thirds of total visits for each.

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Furthermore, independents outperform branded restaurants for all satisfaction ratings. Independent restaurants achieve scores of 78% for freshness and food quality and taste and outperform the market average for all ratings. Branded restaurants underperform compared to the market average on numerous counts including atmosphere, drink quality and friendly service. Pizza hut remains the most visited brand – 12% of branded restaurant

Katherine Prowse, Senior Insight Manager at Lumina Intelligence said, “Delivery has provided a significant lifeline to restaurants over the past 18 months, however with restrictions easing, operators will be glad to see consumers returning to dine-in occasions. Over the 12 week period, independent restaurants have led the way in terms of spend and consumer satisfaction, as well as driving a higher proportion of dine-in footfall. In particular, independents achieved strong satisfaction scores for freshness and food quality and taste. Operators can capitalise on this opportunity by highlighting local suppliers on menus and on social media.” Find out more about Lumina Intelligence’s UK Restaurant Market Report 2020/21 here.

Build Back Better and Level Up by Supporting Pubs and Brewers, says BBPA

The British Beer & Pub Association (BBPA) has today submitted its representations for the Budget, which is taking place on October 27th. In its submission, the BBPA has highlighted the vital role pubs and brewing play in supporting over 900,000 jobs in communities across the UK and contributing £26 billion to the UK economy across towns, villages and cities. It says that if the Government is serious about Building Back Better and Levelling up, it must invest in pubs and brewers who have a leading role to play in the recovery as they come through the pandemic and continue their world-leading status. In particular, in its submission, the BBPA has highlighted how pubs and brewers play a positive role in communities, are a force for good for mental health and sociability, and employ a high proportion of young

adults. However, it says that this requires co-investment from Government in the form of a fairer tax burden and more level playing field with other European nations post-Brexit. It therefore urges Chancellor Rishi Sunak in its budget submission to listen to the 92,000 people who have signed the Long Live The Local campaign petition so far and: • Cut beer duty • Extend business rates relief for pubs beyond 1st April 2022 • Permanently lower VAT for all food and drink sold in pubs It says such investment from the Government will enable the beer and pub sector to drive a jobs-rich recovery, whilst ensuring a pint in a pub remains an affordable pleasure.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Investing in our brewers and pubs is investing in our communities and society to build back better. “The Government must do this by reforming VAT, Beer Duty and Business Rates which currently place an unfair burden on pubs and other hospitality businesses. “In return we will create jobs, boost the local economy and help our communities reconnect and unite again. “We urge those who want to see hospitality and pubs recover to support the Long Live The Local campaign and sign the petition at Investment in our sector can help the country build back better with stronger communities, more jobs and a boost to villages, towns and cities across the country.”



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Hospitality Sector’s Labour Shortages Not Helped by the Lack of Investment in Digital Transformation The hospitality industry must adapt quickly in order to survive. This is the warning following new research that shows 63% of hospitality operators don’t believe their business has invested enough in digitalisation. These are findings from The Digital Transformation of Hospitality Report 2021, a new study published by Vita Mojo in partnership with Hospitality Mavericks and KAM Media – the report is based on a survey of over 4,000 hospitality sites. The new report urges hospitality businesses to act now and use digital transformation to support labour shortages and long term growth, as data from trade body UKHospitality shows almost two-fifths of hospitality venues have had to totally or partially close due to a lack of staff. Michael Tingsager, Founder of Hospitality Mavericks says, “We’re facing major challenges recruiting talent due to Brexit and Covid. A lot of great talent is exiting our industry and we need to look at what we can do to keep them. Technology can be a key part of the solution and the benefits can be far-reaching. Leaders can equip their teams with better tools to streamline their operations while allowing their staff to re-focus on what’s most important – service delivery.” The new research shows hospitality operators are concerned about the lack of investment in digital transformation: • 73% of operators agree that hospitality is behind other industries when it comes to digital transformation. • Fewer than 10% of operators believe their current technology systems are fully integrated, which adds complexity for operators. • Only 1 in 5 operators believe they are getting the most out of their customer data - most don’t know what to do with the data they have. • Only 20% have a set budget for digital transformation.

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• 91% plan on increasing their spend on digital transformation over the next three years. Commenting on the report, Hugo Engel from LEON, said, “It’s not surprising to see that 91% of operators are planning to increase spend on digitalisation. This is great news for the industry. LEON adopted a digital-first mindset before the pandemic and it has transformed our business and enabled us to continue to grow throughout. We are now in the middle of rolling out kiosks across more restaurants, this is not to replace people in store, but to enable our teams to focus on what they do best, welcoming and serving guests in the most efficient way possible.” Katy Moses, Founder & MD of KAM Media, says, “With the endless restrictions placed on the industry during the pandemic, digitalisation in hospitality has been key to its survival. But our research suggests the pace at which the sector is equipping its workforce with new digital skills and investing in tech is way behind where it needs to be. Both operators and customers see hospitality as well behind other industries when it comes to the effective use of technology.” Commenting on the new research, Nick Popovici, CEO and Co-Founder of Vita Mojo says, “As ex-operators turned technology providers, we wanted to get a sense of where things were following the pandemic and the digital rush that ensued. Based on the research, it’s clear that the industry has had a massive shake up so now we need to look at what we can do to support that. “Digitalisation and technology are ‘part’ of the solution to labour shortages. The best technology adds to the human experience and when implemented properly, it can stimulate business growth, which in turn creates more jobs. That’s how we need to be thinking. It’s not about technology to replace people in the industry, it’s about technology to support and keep people in the industry.”






Robert's Dorset, based in Wimborne, is family-owned and operated, serving the w Our range includes Proper Pork Crackling, Yummy Peanuts, Delicious Cashews, K We’ve been creating these products for more than 10 years, and we are proud of th the freshest products every time. Pork crackling 6 months BB, Nuts 12 months BB, One area we excel above any other company in our field is we bespoke every box Our pork crackling has 11 flavours, if you only want 1, 4 or 9 flavours that’s exactl We have kept our delivery costs down as well so any order over £140 will receive We are now regarded as the leading company in Europe for Allergen Free & Keto following. Over the past year we have been developing our range of Keto Panko Crumb that seasoning in 10 flavours along with 4 dipping sauces.

To join our growing list of stockists, email and we will send team will happily discuss our full product range that will be perfect for your shop

whole of the UK, providing high-quality snacks to the trade industry. Keto mix nuts, Fabulous Fudge, Keto Panko Crumb & more. he service that we’re able to offer. We make everything to order so you receive , Fudge 6 month BB. to your needs. We offer mixed boxes of flavours in every product. ly what we will make for you. free delivery on a next day service via FEDEX or we charge £6.50. pork crackling, and our range of peanuts & cashews now have a huge national has taken the country by storm. Earlier this year we launched our secret recipe

you our on-line catalogue or give us a call 01202 875280 where one of our p, deli, pub or hotel.

Small Firms Give Labour Plans For Business Rates Reform A Warm Reception Issue 77

Responding to the Labour Party’s proposals to increase the ceiling for small business rates relief to a rateable value of £25,000, ahead of more fundamental reform, Federation of Small Businesses (FSB) National Chair Mike Cherry said:

Commenting on wider tax reform, Mike Cherry said: “Tax simplification is long overdue. In taking it forward, avoiding unintended consequences is a must. It will also be crucial to make sure taxes designed for large firms aren’t simply avoided, with the bill forwarded to their small business customers. We saw this with the Digital Services Tax last summer, when Amazon passed the 2% cost onto small businesses, later followed by an increase in their payment terms to rub salt into the wound.

“It’s good to see that the Opposition has adopted our proposal to increase the ceiling for small business rates relief to £25,000, which we submitted to the Government’s fundamental review. The gauntlet has been thrown down by the Opposition, and we hope Government Ministers are listening. This is what a pro-small business tax policy looks like.

Drinks Sales Holding Up Despite Operational Challenges CGA’s latest Drinks Recovery Tracker shows average drinks sales by value in the seven days to last Saturday (18 September) were down by 5% on the same week in 2019—a dip from growth of 1% in the previous seven days and 5% in the week before that. However, trading remains solid given the context of major challenges highlighted by CGA’s latest Business Confidence Survey. The week-on-week drop was also influenced by damper and cooler weather. Daily sales were down on 2019 levels by between 2% and 12% between Sunday and Friday (12 to 17 September), but recovered well to sit just 1% down on Saturday.


“Business rates is a regressive tax that hits firms before they’ve made a pound in turnover, let alone profit, whilst disincentivising sustainable investment. This proposal marks a welcome call to action that would take more small businesses out of the regressive rates system and rightly looks ahead to more fundamental reform.”

“The Shadow Chancellor is right to propose concrete reform of a business rates tax which disproportionately burdens the small businesses and sole traders at the heart of local communities.

Drinks sales continue to compare well to pre-COVID patterns despite a host of supply, staffing and cost pressures across the On Premise.

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Continuing the pattern of the summer, spirits sales comfortably outpaced the market, with cocktails extending their popularity. Spirits sales across the week were 16% up on the same week in 2019, but beer (down 11%), soft drinks (down 7%), cider (down 16%) and wine (down 13%) were all in negative territory. “While just short of 2019 levels, these figures show the impressive resilience of the On Premise,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Trading conditions aren’t easy at the moment, and there are likely to be plenty of ups and downs between now and the end of the year. But consumers remain as enthusiastic as ever about drinking out, if supply and staffing issues can be mitigated, operators have a good chance of ending 2021 on a high.


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UKHospitality Highlights Member Guidance Ahead Of New Allergen Legislation Coming Into Force • Typical examples would include sandwiches packaged and sold from the same premises, or fast food wrapped or packaged before a customer selects or orders it • Made to order or unwrapped foods are not affected by this new law, although allergen information must still be available for these products UKHospitality is continuing to work with the FSA in England, Wales, Scotland and Northern Ireland to drive consistency postimplementation and ensure both businesses and enforcement bodies work to the same interpretations.

UKHospitality is urging its members and food businesses to ensure they are fully aware of and compliant with landmark legislation on allergen labelling for pre-packaged foods, which comes into force this week (Friday 1st October 2021). From 1 October, ‘Natasha’s Law’ requires all food businesses to provide full ingredients labelling on food that has been prepacked for direct sale (PPDS). The new legislation is designed to better protect those with allergies and give them greater confidence in the food they purchase out-of-home. Before 1 October, allergen information for some pre-packed products could be provided to customers by any means, including being informed verbally by staff. UKHospitality has worked closely with members and the Food Standards Agency (FSA) over the past two years to shape this legislation and has obtained clarification on certain elements, including what types of packaged food falls in scope of the new law. Comprehensive guidance and FAQs are available on the UKHospitality website for members to access, and on the FSA site. Key points of the new legislation include new allergen labelling requirements that apply to some pre-packed foods including: • Food which is packaged at the same site it is offered to consumers, and is in this packaging before it is ordered or selected.

Kate Nicholls, CEO of UKHospitality, said: “We recognise transparency around allergens is a key issue for customers and we continue to support the Government’s agenda on improving food safety and clarity of information available. We have worked closely with members and in partnership with the FSA to ensure this new legislation is clear for food businesses and they know their responsibilities in order to comply. “However, the fact remains is that this has been significant undertaking for some businesses, coming at a critical time during hospitality’s recovery phase. The vast majority of operators are in survival mode and will be for the foreseeable future. With the ongoing disruption to the supply chain and new rules on calorie labelling rules due to come into force in April 2022, there is a real risk that further legislation being introduced over the next few months puts the brakes on our recovery. We therefore urge the Government to consider delaying the implementation of upcoming calorie labelling legislation, to give businesses the required time to get back on their feet and prepare for future food labelling changes in a reasonable timeframe.”

Natasha's Law - New Allergen Labelling Information for Business With new legislation on allergen labelling coming into effect in early October, the Chartered Trading Standards Institute (CTSI) is launching a new guide through its online platform, Business Companion, entitled 'prepacked for direct sale and other non-prepacked foods - from October 2021'.

The guide covers legal definitions, labelling requirements, how to label and many more important subjects relating to this law. The potential pitfalls of failing to comply with the new law are vast, and at worst, could lead to the death of customers and the destruction of the reputation of the offending business.

Known as 'Natasha's Law', from October 1 2021, all food businesses must provide complete ingredient lists and allergen information on foods pre-packaged for direct sale in the UK. This free, in-depth Business Companion guide provides excellent and straightforward advice to businesses on incorporating and conforming to the new law in their operations.

The law is named after Natasha Ednan-Laperouse, a 15-year-old who suffered an allergic reaction to a baguette that contained sesame seeds. The packaging did not declare allergens, and tragically, Natasha died. Natasha's Law has been welcomed by campaigners, consumer groups and regulators alike. However, alarming recent research has found there is a lack of awareness on the part of the food industry about how the new

requirements affect businesses. Worryingly, standards organisation GS1 found that eight in ten food business owners do not feel adequately prepared for the new regulations. Meanwhile, four in ten have not heard about Natasha's law at all. As such, this new Business Companion guide arrives at the perfect time to educate the business sector about this crucial new law. Make sure your business is up to date and compliant. Take a look at the Changes to Food Allergens guide on today.

Rural Hospitality Venues Dealt Further Blow as Fuel Crises Impacts Visitors Issue 77

Rural hospitality venues are being impacted by the ongoing fuel crisis, with visitor numbers falling and staff unable to get into work, despite continued reassurances from the government that there are sufficient supplies to meet demand. The effect on the rural hospitality businesses in particular is yet another blow to the industry, who are still trying to get back on their feet following the pandemic. The shortage of fuel forms a cycle of loss for hospitality businesses with customers becoming cautious and cancelling reservations due to the fear of running out or no fuel altogether. Staffing issues are also prevalent, with key members of staff not having alternative transportation to reach workplaces and deliveries required to fulfill food and beverage offerings. Rural businesses are being even harder hit than those in urban locations due to a greater reliance on cars and a lack of public transport.

CANCELLATIONS David Toulson-Burke, Hospitality Consultant and Director of The Farmhouse at Fincham, based in a quiet village of West Norfolk says that visitor numbers have plummeted due to concerns over travelling to the remote location. “Being located in a semi rural location we are a destination venue that requires visitors to drive to reach us’, explains David. ‘Since the panic buying situation started we have seen a significant fall in both leisure and corporate accommodation business which has resulted in a lack of take up of rooms and cancellation of existing bookings also.

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STAFF ABSENCES Over in Cambridge, Fiona Sterne, Head of Sales and Marketing at the newly opened luxury complex Cambridge Country Club says that fuel shortages have resulted in key staff being unable to get into work. “Members of our Wellness Concierge team have not been able to get into work as they were struggling to get fuel. They are regular members of staff, who we rely on at the front desk to welcome guests to the new facilities, so we’ve had to make emergency arrangements to cover the roles. All staffing across the complex and particularly front of house roles are imperative to our ethos as a 5* health and wellness complex, and having opened so recently, we are keen to ensure that we continue to deliver the personalised, luxury experience that our customers expect. The fuel crisis is just another frustrating hurdle for us to overcome when we’ve just opened our doors for business.”

END OF SEASON VISITS Co-Owner of Belle Aire Holiday Park, situated on the Norfolk coast in Hemsby, Sally Burrell, is concerned that ongoing petrol shortages will adversly impact their final few weeks of the season. “Things are quietening down at Belle Aire as we are moving towards the close of the season. We are still experiencing heightened weekend trade from visitors to the coast, so we are hoping that the crisis will be resolved by the weekend.”

When questioned, the guests have indicated that whilst their travel when at our location is minimal, there are concerns of a lack of fuel to make the initial journey to us and further concerns about getting back home, not knowing when the situation is going to ease or end.

Most recent reports have confirmed the government has now stepped in and will utilise the armed forces to help with deliveries and distribute much needed fuel across the nation. With many petrol stations adopting a cash limit worth of fuel, it is hoped the crisis will soon resolve but what does this mean for the hospitality industry and the time it takes for people to become confident in supply of fuel and be able to acquire it.

We have offered carpooling services and daily updates on the situation which has sadly not made a difference and the accommodation sector remains to under deliver with a 70% drop in sales.”

“We eagerly await news of an end to the current situation in the hope that normal sales resume in the very near future,” adds David from The Farmhouse at Fincham.

Triple Win For Greene King At The Tiara Talent Awards Greene King has won three top awards in the prestigious TIARA Talent Awards recognising its outstanding commitment to its people and apprenticeships. The TIARA awards set a new standard of excellence for the recruitment sector and the successful finals night saw Greene King win the Talent Acquisition Award, the Early Careers Pioneer Award and lift the overall title of the Judges’ Choice Talent Acquisition Team of the Year Award.

Graham Briggs, head of apprenticeships and employability programmes at Greene King, said: “Winning these three awards is wonderful news and it is testament to the outstanding work of our people. The creativity and effectiveness of their work can be seen every day throughout Greene King. “Leadership at all levels and across all our teams displays a culture that is deeply rooted in care, friendship and camaraderie for our employees and customers. We embrace individuality and challenge

Proud to have been working with CLH News for 21 years 21 Church Road, Parkstone Poole, Dorset BH14 8UF Tel: (01202) 730736 Fax: (01202) 730738 E-mail:

social barriers, creating opportunities for all.” Greene King has now supported more than 13,000 apprentices since its programme began 10 years ago and now offers over 30 different apprenticeships. Through its social mobility programmes, it supports people into the business through The Prince’s Trust, Ex-Offender Programme, Supported Internships and Kickstart whilst working with a number of partners.

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Supply Chain And Inflation Issues Should Galvanize UK Restaurants To Start Sourcing Locally, Says Globaldata The UK restaurant sector suffered heavy losses due to the pandemic, with the market value falling by 43% in 2020 to £18.2bn – a whopping £13.9bn loss*, according to GlobalData. The sector’s recovery will be hampered by problems in the industry for restaurants and pubs relating to labour shortages and price hikes for food. However, the leading data and analytics company notes that restaurants can overcome some of these issues by tapping into the broad appeal of eating local as 77% of UK consumers find local ingredients and flavors somewhat or very appealing, according to its Q2 2021 consumer survey**.

local produce also has clear long-term advantages. Cooperation with local suppliers and, more broadly, the local community helps companies to create sustainable partnerships by showing a will to invest in local economies and workforces. When uncertainties over trade persist, it is the safer bet to operate on a local level with suppliers rather than navigating the international supply chains.”

Hannah Cleland, Consumer Analyst at GlobalData, comments: “The inevitable cutbacks that restaurants will have to make in response to rising food prices will likely translate to smaller menus as businesses attempt to streamline their operations and maintain affordability for their customers. As additional issues surrounding supply chains prevail— such as the HGV driver shortages, border disputes following Brexit, and complications of the global pandemic impacting international food supply—businesses in the UK must seek a new strategic approach.”

impact in their local area, with almost half (47%) of Brits admitting that they are more loyal to brands that support social matters***.

Local sourcing can provide restaurants with a positive spin to put on these perceived challenges. GlobalData’s consumer survey (Q3 2021) reveals that consumers value companies wanting to make a positive

Cleland continues: “In the run up to Christmas especially, there are marketing opportunities for food outlets to showcase local offerings as the seasonal interest in traditional UK food peaks. The interest in eating

Locally sourced produce has lower ‘food miles’ and thus a lower carbon footprint – a bonus for environmentally mindful consumers. Sustainability will only continue to grow in the public consciousness, with campaigners such as Greta Thunberg drawing media attention. It gives businesses a reason to invest in local products beyond the current market issues. GlobalData’s latest consumer survey (Q3 2021) reveals that 66% of UK consumers agree that environmental matters are quite or very important***. Cleland adds: “The challenges facing foodservice to maintain affordable menu prices as well as sufficient and varied supply will not be answered by local ingredients alone, but consumer trends indicate sourcing locally is a goal worth focusing on in the long run.”

Exclusive New Launches on Display at The Cleaning Show 2021 Helping businesses and cleaning professionals discover the next big innovation to transform cleaning practices, The Cleaning Show 2021, which returns to London from 2-4 November will welcome some of the industry’s leading suppliers as they showcase their innovative cleaning products.

ADVANCES IN CLEANING TECHNOLOGY ICE, the UK’s largest independent provider of cleaning equipment, will be on hand to showcase its wide range of future friendly cleaning solutions, including its newly launched UV Bot – the latest in its co-botics range designed to advance autonomous cleaning through innovation. While Killis, a leading manufacturer and importer of specialist cleaning equipment will also demonstrate how automation is leading the charge, through the introduction of its Leobot. Elsewhere on the show floor, Lavor will present its LI-ION Series, the new range of LAVOR floor scrubber dryers, designed with lithium batteries to increase the level of productivity and reduce cleaning costs. Similarly, Rotowash will be showcasing its industrial floor cleaning

machine suitable for all types of flooring.

ALL NEW SANITISING AND DISINFECTING SOLUTIONS Throughout the pandemic, there has been a sharp increase in the need for disinfectant sprays, which is why companies like Vycel have embraced technology to pioneer future solutions for virus protection. Its Electrostatic Sprayer delivers a positively charged water-based antimicrobial spray, quickly sanitising and disinfecting 100% of surfaces within just 30 seconds. In addition, P-Wave will feature at this years show exhibiting its GermErase 24hr disinfectant product, whilst IK Sprayers will be introducing its new IK e 15 BS to visitors which comes with four specifically designed nozzles to improve the effectiveness, safety, and speed of treatments. Registration for The Cleaning Show 2021 is now open. To register today and find further information on this year’s programme, visit or see the advert on page 7.

Bidfood Signs Up To A Science-Based Net Zero Commitment To Reduce Carbon Emissions 22

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With the world needing to transition to a zero-carbon economy, Bidfood, one of the UK’s leading foodservice providers, is proud to be the first UK wholesaler to commit to a science-based net zero carbon target within the ‘Food and Staples Retailing’ category . All in a big to champion change within the foodservice sector, whilst encouraging suppliers and customers to follow suit, and drive governments to take bolder action. According to the Global Energy Review, the UK is estimated to have over 33bn tonnes of carbon dioxide emitted in 2021 alone . To support global efforts to take action against climate change and cut carbon emissions, as of this week Bidfood have joined the Science Based Targets initiative (SBTi ) along with more than 1,000 worldwide businesses, who are all now working to reduce their emissions in line with climate science. Bidfood have committed to a target date of 2045 to achieve their science-based target reduction, and will be

focusing heavily on reducing its emissions across not only internal operations, but also working with customers and suppliers in collaboration, to see how together they can reduce their overall carbon footprint. SBTi signatories aim to limit global warming to well-below 2°C above pre-industrial levels, with many pursuing efforts to limit warming to 1.5°C. Heather Angus, People and Sustainability Director at Bidfood comments on the commitment, “For many years at Bidfood, we have measured and managed our Scope 1 and 2 greenhouse gas emissions. As we continue to drive towards delivering service excellence for our customers whilst putting our planet first, we are really proud and excited to be working alongside Carbon Intelligence to widen our focus and management to include Scope 3, and to develop our carbon reduction plan with an aim to achieve net zero carbon by 2045.” Julie Owst, Head of Sustainability at Bidfood, adds:” This is a fantastic step forward for Bidfood; the global food system has a huge part to play in reducing global emissions. The degree of change needed to decarbonise is both huge and daunting, but the alternatives of extreme climate change are even worse. I hope our step forward compels other food organisations to join us.” For more information on the commitment, please visit

Grant Thornton Receives Fine For Patisserie Valerie Audits Grant Thornton has been fined more than £2.3m for a “serious lack of competence” in its audits of UK café chain Patisserie Valerie, which collapsed in January 2019 amid allegations of fraud.

The company said: “We regret the quality of our work fell short of what was expected of us in this instance,” said Grant Thornton, adding that it co-operated fully with the FRC.

The Financial Reporting Council also ordered the accounting firm to pay its investigation costs of more than £650,000, taking the total penalty to almost £3m.

“Since the period in question, we have invested significantly in our audit practice to better ensure consistent quality and have started to see the material outcome of this investment, evidenced most recently in our latest audit quality review]scores.”

The fine was for audits carried out between 2015 and 2017, regulator the Financial Reporting Council said, adding that Grant Thornton had “missed red flags” and failed to “question information provided by management,” Grant Thornton admitted to not following audit rules. It must report annually to show how it is improving. Claudia Mortimore, deputy executive counsel to the FRC, said: “This decision notice sets out numerous breaches of relevant requirements across three separate audit years, evidencing a serious lack of competence in conducting the audit work.”

Patisserie Holdings announced in October 2018 that its board had been notified of possible fraudulent accounting irregularities. The company consequently entered into administration, which led to the closure of 70 outlets and more than 900 job losses. The collapse followed the discovery of a black hole in the firm’s accounts, eventually valued at £94m, and the cafe chain was found to have overstated its cash position by £30m and failed to disclose overdrafts of nearly £10m.

However, the accountancy firm said it did not take full responsibility for Valerie Patisserie’s failure. A spokesperson stated that the firm would “vigorously defend” itself in a separate legal proceedings brought by Patisserie Valerie’s liquidators, saying the claim “ignores board’s and management’s own failings in detecting the sustained and collusive fraud which took place. “We recognise that there were shortcomings in our audit work; however, our work did not cause the failure of the business,” it said.

Innovations Helping Hospitality To Cut Carbon 24

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By Mark Chapman, founder and CEO, the Zero Carbon Forum ( To make net zero achievable both practically and profitability 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. Use suppliers that support agricultural techniques, such as regenerative farming, which helps to develop more sustainable options and promotes a more responsible commodity procurement. 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. 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.

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. 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. 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.

COLLABORATION IN HOSPITALITY TO ACHIEVE CLIMATE GOALS 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. 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.

CLH News in Partnership with the International Drink Expo! We have some exciting news! We are proud to be in partnership with the International Drink Expo! The unmissable event will be hitting the ExCeL London on the 9th & 10th of November, to arm you with all the tips, tricks and techniques you need to stay at the top of the game!

From the smallest specialist drinks business to the largest nightclub chain, you are guaranteed to discover that one tip or piece of advice that will take your business journey to the next level! Your free ticket will also give you unprecedented access to 5 other industry-leading events, collectively forming #FES21, THE biggest business growth event for the world of food & drink.

If you operate in the food and drink industry and are in the market for a new venture, currently fine-tuning your exit strategy, or simply looking for a way to boost your profits, come and meet the team! This is THE place to discover new technologies and products, and achieve unparalleled business growth, that will transform the future of your business.

Clearing the Confusion This Christmas 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.

So what are you waiting for? Registering now means you'll avoid the queues and save yourself loads of time on the day, so grab your FREE ticket now!! -

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. 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.

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 Whilst some of us may recoil in horror at seasonal goods Act 1988. Consequently, this means that you don’t have to spend your time being displayed long before we have even had the chance to carve our pumpkins, but by planning ahead this year you could and energy contacting potentially hundreds of thousands of rights-holders – those people who create music – to get permission to play or perform their benefit greatly. A recent survey conducted by eBay Ads UK music in your business. 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.

0800 0868 820 1.

UK Travellers More Enthusiastic, Discerning Than Before Pandemic Reveals Report 26

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The report’s release comes as global hotel bookings hit 70% of 2019 levels – their highest point since the start of the pandemic, according to SiteMinder’s World Hotel Index, with the UK sitting comfortably above this at 86% of 2019 numbers, having reached 95% of these at the height of the summer staycation boom.

Hotel commerce platform, SiteMinder has this week released a new global report, highlighting the rise of the “dynamic traveller”, a new breed of hotel guest characterised by enthusiasm for travel, high expectations and a desire for personalised experiences. Titled The Dynamic Traveller: A New Era of Hotel Guest, the new research draws upon the survey data of over 7,000 travellers from key tourism markets around the world, including the United Kingdom, France, Germany, Spain, Australia and the United States.

“Reflecting global trends, today’s dynamic traveller is keen to make up for lost time, but expects higher standards and more flexibility for a lower cost. They also will not be forgiving of inflexibility or slow response times. This may seem challenging, however, by making effective use of online commerce technology, hoteliers can position themselves ahead of the curve through the automation of manual processes and a holistic approach to engaging with guests at every stage of their customer journey,” says James Bishop, Senior Director Global Ecosystem at SiteMinder.

Key findings from SiteMinder’s report are: •Nearly two-thirds of UK travellers plan to travel either more (26%) or the same amount (35%) than prior to COVID-19, while only 1.55% say they will never travel again (down from almost 4% in 2020) •Almost all of UK travellers (97%) expect higher (33%), much higher (19%) or the same (45%) accommodation standards now as before the pandemic, as do 94% of travellers globally •Free booking cancellation/modification was one of the top two priorities listed by over 40% of UK travellers, compared to just under one-inthree globally. SiteMinder’s research also found that low price is now the most important factor for more UK travellers than an accommodation property's health/safety practices – a notable shift from last year when more than twice the number of travellers prioritised health/safety practices over price. Meanwhile, booking directly with a hotel is still the most popular approach in the UK, with 28% of travellers saying they will book

directly online and 10% saying they will do so via phone or email. One other important finding for hoteliers is that nearly four out of five UK travellers are very supportive (10%), supportive (33%) or indifferent (35%) about their personal data being used to better their stay. However, when sharing payment information, only 15% of UK travellers trust accommodation providers with their data a lot, while around half of UK travellers (48%) trust accommodation providers somewhat, and nearly a third either don’t trust accommodation providers much (24%) or at all (8%).

“The overwhelming majority of travellers are not opposed to the use of their data to improve their stay, and direct bookings remain the most popular booking method among UK travellers. However, some caution remains about making online payments. As such, hoteliers can benefit from using technology to create a more personalised and seamless online experience that’s supported by trusted payment providers to relieve any doubts guests may have about paying online.” The Dynamic Traveller: A New Era of Hotel Guest can be downloaded here: The UK section of the report can be downloaded in full here:

Reputation Study Finds Importance of Digital Reputation In Hospitality

An exclusive study by CGA, the world’s leading data, research and insight consultancy for the out of home leisure market, commissioned in partnership with Reputation, the global leader in reputation experience management (RXM), has found that digital reputation plays a central role in the customer journey for out of home leisure activities such as eating and drinking at bars, restaurants and pubs. The study included insights from 2,000 nationally representative consumers who visit a bar, restaurant, pub or hotel once every six months. It found that consumers rely on digital tools and online reputation before, during and after their visit. In the early stages of the consumer journey, a venue’s website, Google and Facebook are the most popular channels for discovery, booking and confirming COVID-19 safety measures. At the same time, social media platforms, along with ratings and review sites like TripAdvisor, are more commonly used during and after the visit. The study dives into what consumers want in a brand’s online presence, revealing the 10 most important pieces of information for consumers in the digital journey, which include: 1. Menus 2. Price Range 3. Opening Hours 4. Location/directions

5. How to make a booking 6. Reviews 7. Discounts and promotions 8. Checking if a venue is currently open 9. COVID-19 safety measures 10 .images and videos of food and drink served “Digital channels kept consumers and businesses connected over the past 18 months. Now, as businesses reopen their doors and consumers engage in more leisure activities, we are seeing that those same platforms are providing a wealth of information that enhances the customer experience,” says Anthony Gaskell, Reputation’s EMEA Managing Director. “The hospitality industry is competitive. Brands can set themselves apart by ensuring that their website, Google listings, rating sites and social media profiles are accurate and engaging. Tools like Reputation can help manage all of this information efficiently so that hospitality leaders can focus on providing a great experience.” The study also looked at the role reviews played in the customer journey, finding that nearly half of all consumers search for reviews (48%) on TripAdvisor, which beats Google (34%) and a venue’s website (27%). However, brands focused on younger consumers should focus on Google as TripAdvisor is more popular for consumers aged 55 or older.

Businesses focused on young adults should know that reviews are a core component of the eating and drinking out experience, with more than one-third (38%) leaving a review most times they eat. Still, their feedback is scattered across channels, with a more significant focus on social media platforms. In fact, more than half of 18-to- 34-year-olds say they are much more likely to visit a venue if they see someone they know post about it on social media, and two thirds (67%) are more likely to go if food or drink images look good on those platforms. Andy Dean, CGA client director, adds: “The pandemic has dramatically accelerated the use of technology in hospitality, and consumers and businesses alike have become much more confident in using it to engage with one another. For all brands, understanding exactly how, where and when guests want to connect, and responding quickly and constructively to all the feedback they receive, are going to be crucial elements of reputation and marketing strategies in 2022 and beyond.” To build and enhance digital reputation in the hospitality industry, hospitality industry leaders must deploy a strategy of specific tactics across a variety of touchpoints, including: • Review requesting • Responding to reviews • Social media management • Google My Business (GMB) management • Acting on feedback

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

Workers Treasure Leisure So Bosses Face Losses 28

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By Lee Gamble, managing director of Berry Recruitment (

Some businesses have as many workers as they did pre-Covid but they are working half the hours because they want a better work-life balance.

“We are seeing this particularly in the driving, office, catering and hospitality sectors, but it is across the board.

Berry Recruitment said staff got used to having more leisure time while on furlough and during lockdowns.

“In terms of demographic it is more pronounced in those aged in their late 40s and 50s, but the trend is observable in all age groups and nationalities.

With the country opening up, these workers want to retain elements of their previous lifestyles, which means many are opting for part time work.

“People had been working the same way for 30 years and suddenly were forced to change habits, which they’ve now embraced.

Employers, who know there is a candidate shortage, are being forced to accept this and many are struggling to make up the lost hours because they can’t find new staff.

“Businesses are left with a headache because there are not enough workers to make up the lost hours.

The company’s managing director Lee Gamble said: “It is a real problem for businesses who have staff opting for part time work. “Many workers got a taste for it during the lockdowns and while on furlough and want to keep their new-found leisure time. “The pandemic gave people a chance to take stock as they had to slow down and it led to a reappraisal of their working lives. “Without being forced to work fewer hours this trend would probably not have happened. “Many of those now choosing to work less have not seen a huge dip in income because of the tax system and any loss is offset by what they have gained.

“It is making the labour shortage even worse, but is leading to rising wages as the rule of supply and demand kicks in. “It might be that tax increases or inflation compel people to return to former work habits, but there is no sign of that happening yet. “We have clients that have the same numbers of staff as they did before the pandemic but half the hours being worked.” Statistics have shown that there are now one million vacancies in the economy – the highest ever. There are around 1.5 million people unemployed.

Musician Turned Publican James Blunt Pens Foreword For CAMRA’s Good Beer Guide, Urging Consumers To Support Pubs Best-selling singer James Blunt has thrown his support behind the Great British pub and reflected on the industry’s struggles during the coronavirus pandemic, in his foreword for CAMRA’s Good Beer Guide 2022, due to be released on 12 November 2021.

nificant trends and themes locally and nationally. Blunt’s foreword reflects on the challenges the industry has faced, including the closure of pubs and the introduction of the furlough scheme. The ramifications of the COVID-19 pandemic are still being felt across the industry, despite the lifting of most restrictions. Last year’s edition of the Good Beer Guide warned readers of the devastating impact on Britain’s pub culture, highlighting the first decline in the number of independent UK breweries in over a decade.

Following 18 months of struggles for the industry in the face of restrictions and lockdowns, Blunt, who owns the 17th-century Fox & Pheasant pub in Chelsea, remarks that as both a musician and a publican, he has “pretty much chosen the worst two jobs for a global pandemic”.

Nik Antona, CAMRA National Chairman, says: “We are thrilled to have James Blunt on board, writing the foreword for this year’s Good Beer Guide. Having saved a pub from demolition and running the business, he can appreciate the struggles felt by thousands of publicans across the country during the pandemic.

However, with his trademark optimism, he highlights the importance of pubs to communities and encourages Brits to get back to the pub to support their locals, writing: “Whilst, in recent years, there might have been a trend for people to drink cheap supermarket beer at home, those people have been locked away for the best part of a year, and now those people want out. They can taste real beer from the tap, and food cooked by a pro, and they can meet legally and joyfully.” Now available for pre-order, the Good Beer Guide is considered the definitive independent guidebook to good pubs that serve real ale across the UK. The Guide, which surveys 4,500 pubs across the UK, is considered

the definitive beer drinker’s guide to the very best pints in the most picturesque and friendly pubs. Despite being hampered by national lockdowns and restrictions, thousands of independent volunteers have worked together to compile this year’s entries, helping to identify sig-

“Pubs have faced a number of unique challenges since the first lockdown in March 2020, including long periods of closure, reduced turnover and higher overheads due to social distancing measures. As we begin to see the light at the end of the tunnel, we hope people will take James’ advice and use the Good Beer Guide to visit excellent pubs across the country. They need your support now more than ever.”

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Heineken Provides Advice For Effective Staff Retention Amid Worker Shortages 30

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mends Remit – one of the UK’s top providers of government funded apprenticeship programmes, who offer a range of effective and affordable solutions to help hospitality businesses with recruitment and training.

HEINEKEN UK shares advice and top tips for retaining staff, to combat rising worker shortages and support the growth of ontrade businesses – drawing on tried and tested success with Star Pubs & Bars


The UK’s hospitality industry is experiencing a rising worker shortage and a challenge around the lack of available trained staff. Offering training is a great way to recruit people into this sector. To support on-trade operators with staff retention, HEINEKEN UK has drawn on the experience and expertise of its Star Pubs & Bars to share advice and top tips for upskilling and enabling current staff to reach their full potential.

“I hadn’t heard of the Apprenticeship Scheme before; my boss introduced it to me so I could improve my skills in the kitchen. I’m learning so much more than I was at college and all the training is online, meaning I can work at my own pace while getting practical experience and earning money at the same time.”


• Katie Oliver, Senior Chef at The New Inn. Undertaking Remit Apprenticeship Standard, Senior Chef Production Cooking, Level Three.

Promoting and developing your existing team can save you time and money. Rather than paying for costly recruitment, does anyone in your business demonstrate the behaviours you require from the role? If it’s knowledge and skills they lack, is this something that could be learned? Investing in training your existing team is crucial, given lack of career progression is cited as one of the main reasons people have left the hospitality industry.

WELL-TRAINED STAFF ARE TYPICALLY HAPPIER AND MORE LOYAL. • Work with your staff to understand potential ambitions or interests. Then establish training opportunities and career pathways to boost employees’ impressions of you as an employer, and increase their likelihood to consider a career in hospitality. • The ability to support career development should be a key priority. Demonstrate this commitment to your staff to help incentivise existing employees, increase their feeling of being valued and therefore boost loyalty. Benefit from a more knowledgeable and skilled workforce, as well as decreased costs, by reducing the need for recruitment and induction training. Time to train can be seen as a barrier. But not all training has to take up your time. Adopting a blended approach to training allows you to access many different resources to train your staff.

REMOTE TRAINING / ELEARNING •Online (or eLearning) to gain knowledge on pre-entry topics such as food safety or age verification can save you time with new staff. Many providers offer these types of courses that can be completed on most devices including mobile phones, and are industry recognised which means the content is suitable across the hospitality sector. These courses are low cost and there are often packages to suit all budgets, but operators can also access some resources for free from the Licensed Trade Charity. • As well as aligning to your staff’s ambitions and interests, evaluate what sort of training will drive the most return on investment for your business. For example, if you run a drinks-led pub, then ensuring your bar staff can speak knowledgeably and deliver a consistent quality serve every time will help increase sales and reduce wastage costs. With 90% of your beer and cider sales being on draught[1], staff training resources like Hello BEER provides courses in beer and cider quality from cellar to

serve, helping your staff deliver a great customer experience. Priced from just £2 per learner, the app is easily accessible for all staff, simple for you to monitor course completion and could help you tap into up to an additional £25,000 worth of profit[2]. Speaking with your supplier can be a great source for these types of training; Hello BEER is available free via the HEINEKEN Buying Club. • eLearning allows employees to gain knowledge on a wide range of topics, often in their own time so they can manage their learning. A multi-trained team will be able to support each other during busy periods, for example with front of house staff who are cross-trained to support in the kitchen during busy periods. This can lead to a better, happier working environment, as well as higher customer satisfaction.

GOVERNMENT SUPPORT On job training can be supported by using Apprenticeships or placements; a period of training that allows employees to learn a particular skill or set of skills whilst working. There are schemes that focus on hospitality industry knowledge, skills and behaviours. You can take advantage of two government financial incentives aimed at getting staff up to speed quickly, as well as people back into work. • Apprenticeship Scheme: Apprenticeships allow individuals to earn while they learn and provide practical on-job training with study. They’re also a great way for existing staff to improve their skillset. You could be eligible for a £3,000 cash injection for every apprentice you take on before 30th September 2021. To apply, employers need to set up an account on the Apprenticeship Service prior to the apprentice being enrolled. You can log back into the system afterwards to claim the incentive. Find out more about Apprenticeship funding. Star Pubs & Bars is currently running Apprenticeships from Level 2 to Level 4. • Kickstart Scheme: If you’re looking to recruit new staff, this scheme provides funding to create new job placements for 16-24-year-olds on Universal Credit at risk of long-term unemployment. You could receive £1,500 per placement until 31st December 2021 to support overhead costs and help improve the person’s employability, e.g. onboarding, mentoring and supervision. Apply for a grant either by visiting The Kickstart Scheme directly online, or through a Kickstart gateway provider already working with the Scheme.

“I really believe in apprenticeships – I did one myself when I was 18 and currently have three staff members on different schemes. They manage most of the training directly with the apprenticeship company, which saves me a lot of time, and I’ve seen employees working in the business for longer and harder as a result. Customers like familiarity, so it’s a huge benefit to offer my staff training programmes that help them grow and help me keep them for longer.” • Nina Houston, Owner of The New Inn

STAFF RECRUITMENT If you still need to fill new roles by expanding beyond your existing workforce, there are some simple, lower cost measures you can take. 1. It’s worth exhausting your current network. Contact previous colleagues who may be looking for a change and consider candidates from your last recruitment drive who may not have made the final cut due to timing or other external factors. Don’t be afraid to scout for talent when you’re out and about 2. It’s also beneficial to incentivise your existing team with bonuses to help drum up carefully considered talent. If you already have cracking members of staff then chances are they will know friends or family members who share the same values, principles and interests. Just make sure you only fulfil the finder’s reward after the new hire has completed at least three months’ service! 3. Advertising in-outlet or online can work, but it’s important to consider the image you want to project to your guests. Use very positive language. “Always recruiting great people” is much better than “Chefs needed” or “Kitchen staff vacancis”. 4. Personality and the ability to deliver great customer service is critical in hospitality, so it’s important not to focus solely on skills, qualifications and experience. When you do find a potential candidate, it’s worth thinking about how they will fit in with the rest of your team and ultimately with what your business stands for. Trial shifts are a great way to assess someone’s capabilities, but ensure you pay them for their time. Serving Pub Expertise and Insights is one of the five pillars of the HEINEKEN Benefits Bar – your virtual local serving up the products, services and ideas to help you run a profitable pub business. Access this full suite of benefits simply by partnering with HEINEKEN UK. For more information on the HEINEKEN Benefits Bar, building your team and growing your business, visit:

Buzzworks Close Entire Business for Day of Wellbeing Through the experience of Star Pubs & Bars, HEINEKEN also recom-

Independent restaurant and bar operator, Buzzworks Holdings, will close its entire business on Monday 4 October to introduce a new Wellbeing Day for its workforce.

Kenny Blair, Buzzworks Holdings MD, said: “We love asking our people for suggestions on what else we can do to create a happy, positive environment that stays with them after they finish their shifts and head home. The introduction of a Wellbeing Day is just one part of an ongoing programme of initiatives that support our people in work and at home. The two are intertwined and it’s something we are always mindful of. Now more than ever, it’s important that we all look after our own wellbeing so we in turn can look after those that matter most to us.

The thirteen venues across Scotland will close their doors giving over 500 team members the opportunity to meet up, get to know each other in the great outdoors and take part in activities to help boost mental health and wellbeing. Buzzworks is well known for supporting the communities it operates in as well as placing an emphasis on its team wellbeing. Thanks to a number of its mental health and wellbeing initiatives introduced over the past year, Buzzworks were recognised with the CIS Excellence Wellbeing in Hospitality Award in June. During lockdown, the Buzzworks team raised £10k at their Lido Troon pop-up cafe. Half of this was donated to industry charity Hospitality Action, who assist those hospitality workers hardest hit by the pandemic, while the other half went towards the Buzzworks Staff

“Throughout lockdown so many of our people gave back to the local community by volunteering - either raising money for charities or by giving back time and donations of hot food. Now it’s time for us to give back to them and reward our people with a day where roles are reversed, they are the guest and the focus is 100 per cent on them!” Wellbeing fund. The company has doubled that total, giving their teams £10k towards next week’s Wellbeing Day.

As a way of giving back and saying thanks to its team for all their hard work this past year, the family-owned business will close every venue in its portfolio on Monday 4 October.

AA Announces B&B Award Winners Issue 77

CLH Digital



The Impeccable Pig – Sedgefield, County Durham Pierre Bertolotti, General Manager at The Impeccable Pig said of their win: “It is brilliant to be recognised by such a respected awards body and to be named the best in the country is simply fantastic. The past year has been incredibly difficult for the entire hospitality industry, so this award is a testament to the hard work and determination of our whole team and suppliers.”

AA RESTAURANT WITH ROOMS OF THE YEAR The Hare, Scawton – Scawton, North Yorkshire AA Hotel & Hospitality Services has announced the winners of the 25th annual AA B&B Awards, recognising the UK’s best B&Bs and the dedicated teams who run them.

A spokesperson from The Hare, Scawton said: “Wow, what an amazing achievement – thank you so much. We’re all very proud to have received this award. Cheers!”

The Outstanding Contribution to the Industry Award has also returned for the second time, being awarded to David Weston, Chairman of the B&B Association, for his work championing bed and breakfasts throughout his career, with particular recognition for his leadership during the COVID-19 pandemic.


Simon Numphud, Managing Director at AA Media said: “After a challenging year for the hospitality industry, we are thrilled to celebrate the winners of the 2021 B&B Awards. For a quarter of a century these awards have recognised the exceptional standards of hospitality and accommodation offered by the UK’s B&Bs, and this year’s winners continue this tradition, demonstrating the incredible hard work and dedication these teams put into providing outstanding guest stays. “In addition to the establishments doing fantastic work representing B&Bs in the industry, we are delighted to recognise the hard work and dedication of David Weston, who receives the Outstanding Contribution to the Industry Award. David has been a stalwart champion of bed and breakfasts, and this award acknowledges his work helping to steer the industry and maintaining the high standards we celebrate today.” David Weston, Chairman of the B&B Association commented: “Thank you, AA Hospitality, for honouring me with this amazing award. I’m really touched and overwhelmed. It’s been such a difficult year and I’m just pleased that, in a small way, I may have been able to help some of the B&Bs and guest houses that are really the lifeblood of our British tourism sector. So thank you very much and best wishes to everybody watching. Let’s all hope for rapid recovery and a much better year in 2022.” T he winners of the 2021 A A B & B Awa rds a re:


Ivybank Lodge – Blairgowrie, Perth & Kinross A representative for Ivybank Lodge said: “Thank you so much for this award – what an absolute honour and a privilege it is to receive it. A big thank you to the AA for supporting us throughout our journey and for their recognition of what we do, firstly by awarding us with our five-star gold rating and now the AA Guest Accommodation of the Year for Scotland.”

ENGLAND Bulleigh Barton Manor – Newton Abbot, Devon A spokesperson from Bulleigh Barton Manor commented: “Thank you to the AA, for this recognition. Everyone knows it’s been a really tough year in the hospitality industry, but receiving this award recognises the fact we’ve kept going, upheld our standards, and it’s given us a real boost for the season ahead.”

WALES Firgrove Country House B&B – Ruthin, Denbighshire The team at Firgrove Country House B&B commented: “Everyone at Firgrove would like to thank the AA for this most unexpected award, and may we send on our congratulations to the rest of the award winners.” This year’s awards cover four categories, with winners selected due to their outstanding customer service and excellent hospitality.

The Timble Inn – Timble, North Yorkshire Mike Stainsby, Owner of The Timble Inn said: “Thank you to the AA for this award – it’s a great honour for us. I’d like to thank Andrew, our GM, and his team for all the hard work and dedication they have shown to achieve this award, particularly since we’ve reopened after the second lockdown.”

The Outstanding Contribution to the Industry Award was created in 2020 to acknowledge the work being done in the face of new challenges presented to the hospitality industry by the pandemic. The inaugural Award was given to Kate Nicholls, Chief Executive of UKHospitality, for her leadership of the industry and lobbying of Government during the lockdowns.

Labour’s Pledge On Business Rates Just Grandstanding To Party Conference Says Colliers Following the Shadow Chancellor, Rachel Reeve’s comments widely quoted today that Labour plans to “freeze business rates rise until the next revaluation”, expand small business reliefs and then long term abolish the system all together, John Webber head of business rates at Colliers International said,

remove any domestic digital service tax. Colliers own view is that the current system must be radically reformed, but not thrown out altogether. “We agree the system in current form is unworkable and have long been calling for reform. Overall rates bills need to be lower, the multiplier (UBR) cut to 30p- more manageable than the current 51p in the £ tax and the burden of taxation should be shifted away from the retail sector who contribute nearly a third of the total tax take. Rates reliefs should be reformed, empty rates relief extended, plant and machinery clauses reformed to encourage investment. We need more frequent revaluations, so rates better reflect values and an overhaul of CCA, the disastrous appeal system.”

“Whilst we are great advocates of business rates reform, the Shadow Chancellor’s suggestion to abolish the system altogether without any concrete means of raising £26 billion of tax, smacks of playing to the gallery at the Labour party conference.” He points out: • The next revaluation is 2023, Labour would not be in power to freeze any business rates rises before then. • The emphasis on expanding small business relief would not “save the high street”. There is already a myriad of small business rates reliefs. We also need to rebalance the tax take on the bigger retail players- the ones that create the most jobs and decide where to open and shut stores- if we seriously want to make an impact on the high street and save jobs. • Replacing the £26 billion tax take by a “new, as yet undefined system” is

too woolly a concept. How would Labour do this in reality? Reeve mentions increasing the digital services tax to target the tech giants – yet the government is involved in negotiations for a global deal on corporate tax, which is expected to be implemented in 2023, a condition of which is that countries

“We agree we need to look at other means of shoring up the tax take – but declaring an abolition of the system altogether – a system that produces £26 billion of revenue for the Treasury – is naïve. We should learn from other countries that have fairer and equitable business rates systems and have a sensible discussion about reform to create a rates system that properly reflects the needs and obligations of UK businesses in the twenty first century.”

Scottish Licensed Trade Welcomes ‘Grace Period’ But Reiterates Opposition To Covid Passports

Scotland’s new vaccine passport system will not be enforced until more than two weeks after it is introduced.

People going to nightclubs and many other large events will need proof they have had two doses of vaccine from 05:00 on Friday, however, First Minister Nicola Sturgeon has nowsaid there would now be a “grace period” until 18 October. Ms Sturgeon said the delay would allow businesses to “test, adapt and build confidence in the practical arrangements they will need to put in place to be compliant with the scheme”. The Scottish Licensed Trade Association (SLTA) has welcomed today’s announcement by the First Minister that Scotland’s new vaccine passport system will not be enforced until more than two weeks after it is


Nicola Sturgeon told the Scottish Parliament this afternoon that a “grace period” until October 18 will give businesses time to adjust and ensure that there will be no enforcement action against businesses that do not comply with the rules before that date. Customers going to nightclubs and several other larger event settings will need proof that they have had two doses of a Covid vaccine from 5am on Friday. Colin Wilkinson, managing director of the SLTA, said: “This is of course welcome news but it would have been better if we didn’t have Covid passports at all. We remain opposed to the scheme – it is a most unwelcome development for the licensed trade and as we have previously

stated, it has happened without any meaningful consultation with the industry.

“However, they are being introduced so we implore the Scottish Government to ensure that the technology utilised is robust, reliable and easy to use for customers and the people tasked with policing the scheme.” Responding to the Scottish Government’s pledge to provide £25 million to help smaller Scottish businesses improve their ventilation systems, Mr Wilkinson said: “This is excellent news as it will help licensed premises improve their ventilation and ensure the safety of customers and staff.”

HALLOWEEN AND BONFIRE NIGHT A "Scarily" Great Opportunity to Increase Sales bracket, and of those going celebrating Halloween are likely to be female. “Our research reveals that the majority of participants have white-collar jobs and higher monthly spend on eating and drinking out, £125 compared to the average £107. These are consumers that enter the spirit of Halloween with cash in their pockets, so it’s a great opportunity particularly for pub and bar operators to get the atmosphere and offer right” said Rachel Weller, Director of Consumer Research and Marketing at CGA. Halloween provides a perfect opportunity for the ontrade to develop the kind of experience-led nights out that consumers increasingly demand. Beyond drinks and food, themed evenings, games, immersive storytelling and virtual reality activities can all create USPs in this competitive market.

“It's Halloween, everyone's entitled to one good scare.” Brackett, Halloween (1978)

It is an understatement to say that hospitality and licensed on trade has had the most difficult period in living memory, and badly needs “lift”. Well, look no further than Halloween and Guy Fawkes night! Two great winter evenings to put some fun and cheer back into the publics lives and the sector. The good news, “and we could all really do with some good news”, is that trade is returning to pre Covid levels. Average drinks sales in the On Premise took another big step back to normality in August, with performance just -5% behind the same period in 2019, according to CGA’s Drinks Recovery Tracker. They also revealed that the sector was responsible for 40% of economic growth in the first two quarters of 2021.

EVERYBODY LOVES A THEME! Halloween and Guy Fawkes nights are totally different requiring their own unique theme but both nights great for packing in the punters. Both very much social occasions, wonderful fun, for adults’ families and children and great ways to increase sales. Due to obvious reasons, our figures are a little out of date, and we are unable to produce figures for Halloween and Guy Fawkes2020, however pre-Covid Halloween and Bonfire Night have proved to be lucrative sales opportunities with spirits in particular seeing strong growth.

With four in five (84%) consumers on a night out now uploading photos to social media, the fancy dress aspect of Halloween is a great chance to get brand exposure too. That, though, can only be achieved if pubs, bars and drinks brands deliver the all-important ‘Instagrammability’—environments and activations that encourage drinkers to take and share their snaps. It all adds up to a very lucrative opportunity for operators and drinks suppliers alike, but with such a narrow window of opportunity, the planning and executing of strategies havesto be sharp. While bonfire night has always been a popular on trade event Halloween tended to be largely ignored at worst or given “lip service at best”.

Halloween is also popular with the 18 to 24 age


The Covid pandemic has ushered in a new era of socializing outdoors. Pubs, bars, and restaurants have heavily invested in alfresco facilities. Earlier this year the government extended scheme that allows bars and restaurants to set up tables and chairs outside on public highways by 12 months. “There’s been quite a lot of investment in shelters, marquees, patio heaters and so on to make outdoors eating and drinking more appealing,” said Kate Nicholls, chief executive of UK Hospitality.” Halloween and bonfire night are both ideal for catering outdoors. Whether you’re holding a Halloween Fright Fest or a Fireworks Spectacular, tasty German products make the ideal choice for all, says Gorg Braese of the ”Sausageman”. We have has been supplying foodservice customers wholesale for over fifteen years in the UK. You can find The Sausage Man products being served at restaurants, major festivals and events, as well as at venues of all sizes across the UK, and these two busy events are ideal for barbecued sausages. When it comes to hearty foods roasted over an open flame, there is little—maybe even nothing—that can compete with the mighty sausage. Whether speared with a shaved branch or sizzling in a skillet over a barbecue fire, they are the meaty symbol of campfire cookouts, and The Sausage Man is here to deliver a mouth-watering selection of the champions.

Halloween 2019 saw spirit sales rise by 11% the previous year, and a survey by CGA revealed that, “Halloween spikes spirit sales by 57%, with vodka, liqueurs and speciality drinks being the most popular drinks for spook night”. The research also revealed that Halloween is proving to be one of Britain’s most popular evenings, 21% of consumers left their homes for a ghostly evening out in 2018 and only Christmas eve and New Year’s Eve were more popular.

and 48% amongst 25-54s. Additionally, 58% of gen z and millennials typically choose unusual, new or trendy flavours and Brothers’ Toffee Apple Cider - a consumer favourite at Halloween - is perfectly placed to capitalise on consumer desires for something different this Halloween. A delicious blend of cream soda and smouldering toffee with a rich creamy finish, it’s a flavour that will ‘flood the senses’ with an unmistakeable sticky and sweet Toffee Apple everyone has enjoyed at Halloween and should be a key part of any operators’ range during the autumn and winter months.”

When it came to Bonfire night last year, UK consumers spent £316m, up 2% from £310m in 2017, according to new research. Last year almost two in five (38%) Brits shelled out on products for Bonfire Night. As fireworks take centre stage on Bonfire Night, they account for the largest share (50%) of spend, with Brits burning through £155 million worth of bangers, rockets and Catherine Wheels in 2019. Other major areas of spend include food/drink (valued at £62 million) and sweets/chocolates (valued at £39 million). Overall, as many as three quarters (74%) of Brits say they enjoy attending public Bonfire Night events. But while Brits clearly love the thrill of the celebration, a cautious 46% of Bonfire Night purchasers say that safety concerns put them off hosting a Bonfire Night party, rising to half of women (49%), with people seeking a planned and organised event as a safer option. “As the smallest of the Autumn/Winter seasonal events, Bonfire Night presents a growing opportunity for the retail market. With continued uncertainty surrounding the UK economy, today’s consumers are happier to spend on experiences. Bonfire Night is enjoyed as an event, with many people going to a public Bonfire Night display. There is a definite opportunity for food & drink retailers to combine a Bonfire Night and food event, as, apart from fireworks, food is the main product purchased for the event. These two events are less than a week apart, and in an age where analysts say that less people are making their visit to the pub, more time and effort spent in creating a unique themed evening one that cannot be replicated in the home will see revellers descend in large numbers, family, friends, work colleagues, there are many ways to create a unique celebration, an opportunity to stand out and attract custom. Nicola Randall, Senior Marketing Manager, Brothers Drinks Co said: “Halloween is a key calendar moment for operators, and marks the beginning of winter festivities and social occasions as we head into the Christmas season. Halloween, as the second biggest drinking occasion behind New Year’s Eve, is a huge opportunity to drive sales, capitalise on the first major occasion since ‘Freedom Day’ and kickstart a successful festive trading period. “ “Halloween brings a real sense of occasion, with fancy dress a staple of the event and is extremely popular amongst younger demographics. A well curated drinks offer along with decorations and staff in fancy dress can help create a great atmosphere and immersive experience. Unique and interesting flavours are key in enticing younger demographics, and fruit ciders and the innovation seen in this segment are highly relevant to this audience.” “42% cider drinkers express an interest in more unique flavours and this rises to 49% amongst women

The Sausage Man imports sausage, beers and spirits – as well as plenty of other speciality foods – from suppliers all over Germany. With the widest possible selection, The Sausage Man delivers premium quality products directly to your door.

It’s all in the planning

Get the message out now, market yourself! Are you displaying posters? Menu cards? Have you devised the menu for food and drink? Have you organised any prizes for best costume? Are you organising fun activities such as ghost walks, a murder mystery or a horror show, or a Halloween and Guy Fawkes themed quiz night? Or have you lined up any other entertainment? Have you put the events on your website? Are you taking advantage of social media? Great opportunities to get the message out. Can you tie the event up with a local cause? Raising funds for a charity, school, care home, we all love events with that feelgood factor of benefiting others.


• Get your message out as quickly as possible, in your establishment, on your social media, and on your website make everyone aware of any special promotions, offer discounts for pre-bookings • Decorate for the occasion • Compile themed menus and promote special offers on the night and cater for all ages • Boost your drinks offering with themed cocktails and mocktails , ales and hot drinks mulled wines & cider or infused drinks with spices and seasonal ingredients • Promote on the night! Use chalk boards images posters table cards, make sure your staff are wellversed and able to recommend pairing food with drinks • Get your entertainment sorted, music, face painting, quiz, firework display (consult a professional), fancy dress competition, make sure you are providing something that cannot be replicated at home • Have a ball-organise a competition for the best costume. Remember people go to a great deal of time and effort so if you are going to reward them be generous! • Consider a ghost walk or employ the services of a good local Story-Teller. Does your venue have a tall tale to tell? Almost every pub will have gruesome incident or ghastly affair that has left a ghostly figure roaming the bars and rooms at night and what better night to tell people!

Festive Ordering

Focus On Fresh and Local Festive Food, Says Bidfresh ing 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.

Festive menus built around fresh and local food will inspire post-lockdown customers to eat out in the runup 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 follow-

“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; · 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

Super Quick, Free Range, Super Easy 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

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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.

“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”

Shanty Spirit

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: Operators can tap into expert advice from specialist suppliers within Bidfresh via:, *Bidfood & 3Gem , Christmas 2021 Consumer Survey, 2,000 UK respondents, surveyed 8-11th June 2021.

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Riso Gallo guarantees the origin of the rice.

Local – 100% Italian


All our sustainable rice has been cultivated in 2019 exclusively in 14 selected farms.


Loyal Lowering environmental impact. Using plastic packaging that is suitable for recycling and FSC certified paper packaging for sustainable forest management. Reducing waste and CO2 emissions and usingenergy from renewable certified sources.


Original – No.1 in Italy

To see the full foodservice range from Riso Gallo visit

Products and Services K Fee UK Introduces Affordable, Low Thrill Sanitation from Steelite Maintenance, All In One Capsule Coffee Machines 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 Power of Scent At Scentworks we offer a substantial range of essential oils, fragrance oils and formulations of both to suit all environments and needs whether it is for communal areas, washrooms, waste areas, offices, personal rooms, entrances etc. Our oils are all manufactured within the UK and are all IFRA controlled and compliant. Our scent diffusion equipment is discreet but also stylish, very quiet and very low maintenance, requiring only 1-2 service visits per year on self-replenished units which helps to keep costs to a minimum, from as little £1 per day.

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. Thanks to a low and elongated design, the new Vortex 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 or see the advert on pag 9 for further details.

We have a selection of scent diffusion equipment with a wide range of coverage from small tabletop units suitable for an office environment, floor or wall mounted options for medium sized areas and up to larger units that connect directly to an air conditioning system above a roof void. All our scent diffusion equipment is programmable, which means that once set up you can just enjoy the fragrance not having to worry about switching the machine off as it will happen automatically. We offer a wide range of pricing solutions, whether this would be renting or purchasing of equipment along with fragrance and equipment packages, we are totally flexible to suit your requirements. Visit or see the advert on page 14.

Jura Professional Coffee Machines

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

capacity is 200 cups per day. Still with the GIGA range is the GIGA X3 or X3c which has most of the features and accessories of its larger sibling but a smaller daily capacity at 150 cups per day. The X10 and the X8 are models to suite mid-range venues with daily capacities of up to 80 cups per day. Finally, the smallest in the range are the WE6 and WE8, still packed with features but offering daily capacities of 30 coffees each. As you would expect from JURA UK there are price points and packages available on all JURA Professional machines and, of course, all these machines come complete with Smart Connect and J.O.E. the state of the art JURA Operating Experience. For sales enquiries: or w: See the advert on page 7.

Gunner Saint - The Drink with Heritage Drawing upon a rich heritage, with a recipe that dates back to 1842, the Gunner Saint non-alcoholic cocktail is a truly fresh and energising drink, which we are proud to say is also made in the UK. Conducting our own market research earlier this year we found that 18% of UK adults have increased their consumption of NoLo drinks over the last 12 months, with over a quarter of respondents stating they would happily swap more than 50% of their alcohol consumption with NoLo alternatives. Results which corresponded with the recent growth of the sector in UK and international drinks markets. Following the success of our existing draught

solution we have now launched the new Gunner in a can, which has been welcomed by customers across the hospitality sector. The Gunner Saint, both draught and in the can is made to THE original recipe using all natural ingredients. A cocktail of ginger, aromatic bitters and a twist of lime, the Gunner Saint provides a refreshing and restorative drink which can be enjoyed as a stand-alone mocktail, or if you want something stronger as an alternative refreshing mixer. We have even created some ideas of how to mix yours on our website. By listening to the needs of our stockists the Gunner Saint is in a slimline can, providing convenience and sustainability for use within the hospitality sector. Plus, it is made and canned here in the UK, avoiding any supply issues as recently experienced by some mixer brands. The Gunner Saint is a great tasting, long, non-alcoholic drink with a grown-up kick. Best served over ice, it provides as much refreshment today as it did back in 1842. Why not find out for yourself. Or see the advert on page 5.

K Fee UK are part of the family owned Kruger Group and pride themselves in offering affordable all in one capsule coffee machines and coffee accessories for your pleasure and enjoyment. The coffee machines are compact, easy to operate, low maintenance and, where cost is a major consideration, great value for money. Prices start from only £99.00 for the K-Fee One and include a 2 year swap out warranty. K – Fee are also explorers and connoisseurs, seeking out and sourcing the finest coffees from around the world. Driven by a passion for coffee, they experiment with new roasts and blends to develop flavours that reflect the latest trends in the coffee market. Their Mr & Mrs Mill coffee capsules, hand-picked coffee beans from

the world’s best growing areas are used, gently roasted and ground. As soon as the capsules have been filled, they are given a seal to preserve their freshness and full aroma. Furthermore, all their coffee is UTZ certified as they are committed to using resourcesaving production and helping develop better living conditions for farmers. They have also partnered up with myclimate to help compensate our CO2 emissions and reduce greenhouse gasses locally and regionally, but also make a positive contribution to sustainable development. Contact: Tel: 0161 527 7359 Website: See the advert on the back cover for further details.

Top Restaurants Enjoying The ‘Purest Water’ On Tap The importance of great tasting, pure water – and the role it can play in the dining experience – is well recognised within the restaurant industry. Yet, whilst water filters for the home have been around for a long time, hospitality businesses have only recently begun to embrace premium filtered water. Nordaq is leading the way, with a unique and patented water filter system, developed in Sweden, capable of delivering the purest drinking water – with a taste and quality that is unrivalled. It does this by filtering out all impurities and undesirable flavours within local tap water, whilst retaining natural salts and minerals. World-renowned chef, Heston Blumenthal, who has introduced Nordaq to several of his UK venues, including the famous Fat Duck, says: “Attention to detail is something that we have always looked at in all of our restaurants. An eating experience is

beyond the food we eat … Nordaq’s technology offered us exactly what we were looking for.” Nordaq’s purity exceeds even that of bottled water because it doesn’t require the preservatives necessary for a practical shelf life. Instead, a venue can produce this incredible water – both still and sparkling – on-site, dispensing it straight from a tap into elegant, branded, reusable glass bottles. Nordaq is now served in over 400 of the world’s best hotels and restaurants.They all benefit from Nordaq’s unique ability to enhance the taste of food and wine. In addition, the premium filter approach reduces the financial, logistical and environmental burdens that water service typically represents. With all this in mind, it’s hard to imagine the future of restaurant water being anything but filtered. To request your Nordaq experience, contact Peter Smeaton on 01943 609 437, or email

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

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit or or see the advert on page 2.

Simply ‘Thaw & Serve’ with Schulstad Bakery Solutions NEW Danish Pastry Range Bakery experts, Lantmännen Unibake UK would love as many people as possible to experience the joy of its authentic Schulstad Bakery Solutions products. That’s why it has developed a new range of delicious, fully-baked, Thaw and Serve Danish Pastries, enabling operators without an oven to offer their customers a tasty, sweet treat at any time of day. All they have to do is…. thaw and serve. Now available through Brakes and Bidfood, the new range features traditional favourites including Schulstad Bakery Solutions Maple Pecan Plait and Mini Danish Selection, and provides an incremental sales opportunity for operators to serve pastries throughout the day, with 57% of consumers saying that they choose Danish Pastries as a between-meal treat . Wrapped either individually or in a tray, these easy to serve Danish Pastries are ideal for out-of-home, hospitality and leisure sectors, where operators do not have the facilities to bake fresh and can be enjoyed in house or on the go. Kate Sykes, Marketing Manager at Lantmännen Unibake, said: “Quality is key to the latest additions in

our range, which has been specifically designed to ensure operators are able to extend their offering to provide more variety conveniently, meaning more of them than ever before can include superior sweet pastries as part of their menus. Our new collection of Danishes is fully baked and ready to serve after thawing, allowing caterers without ovens to significantly reduce preparation time, as well as control costs and wastage.” The full range of Schulstad Bakery Solutions Thaw and Serve Danish Pastries consists of individually wrapped classics: Maple Pecan Plait, Vanilla Crème Crown and Apple Crown. The Mini Danish selection offers five indulgent modern favourites in a handy variety pack, including Mini Maple Pecan Plait, Mini Apple Coronet, Mini Cinnamon Swirl, Mini Raspberry Square and Mini Blueberry Square. Plus, to complement the range, Schulstad Bakery Solutions is offering individually wrapped Pain aux Raisins. Visit or see the advert on page 6 for details.


CLH Digital

Issue 77

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 ( 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

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- / 01284 728659

Keeping Customers Safe and the Tills Rolling By Paul Phyall, Managing Director for Northern Europe, Food at NSF International ( 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?


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.


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.


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. +44 (0) 1236 702 028

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: Website: See the advert on the facing page for further information.

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

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

Issue 77

CLH Digital



CLH Digital

Issue 77

Cleaning and Hygiene

Waste2 Environmental Systems

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

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

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

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

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

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 or visit the website at

Outdoor Spaces

Issue 77

CLH Digital

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

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

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

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

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

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



CLH Digital

Issue 77

Outdoor Spaces

Keeping Food Hot? We Have All The Answers

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

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

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

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

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

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

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

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

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

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

Beer Gardens, Roof Tops and much more

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

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

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

Previous Clients Include:

Outdoor Spaces

Café Culture - Pavement Profit

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

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

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

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

4 Seasons Outdoor

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

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

QUALITY We deliver high quality outdoor furniture suitable for

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

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

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

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CLH Digital

Outdoor Spaces

Issue 77

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

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

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

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

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

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

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

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

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

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

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

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


CLH Digital

Issue 77

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, 01992 574 650 or

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 or sign-up at

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 or contact them on

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

CLH Digital

Issue 77

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

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

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

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

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

The New Dojo Go, A Beautifully Intuitive Card Machine

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

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

your current providers exit fees.

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


CLH Digital

Design and Refit

Issue 77

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

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

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

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

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

Design and Refit

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CLH Digital

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

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

Repurposing Buildings To Rejuvenate Restaurants In A Post Covid World

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

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

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



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Issue 77

Design and Refit ILF Chairs Launch New Comprehensive Website

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 Web

Design and Refit Refurbish with Pro Auction Ltd Refurbishing? Issue 77

CLH Digital

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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



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Issue 77

Design and Refit

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

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

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

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

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

Tel: Tel: 01553 765205 Fax: 01553 768464

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


East Anglian Installation Systems Ltd


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

Design and Refit

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CLH Digital


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

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

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


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

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

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

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

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

Trust CEMCO for commercial catering dishwasher servicing!

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

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CLH Digital

Issue 77

Design and Refit

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

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

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

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

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

Property and Professional

Issue 77

CLH Digital


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

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

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

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

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

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

your insurance broker? If not why not?

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

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Profile for CLH News

CLH Digital - Issue #77  

CLH Digital - delivered to our readers online every Friday. With the latest news, developments and products and services for the hospitali...

CLH Digital - Issue #77  

CLH Digital - delivered to our readers online every Friday. With the latest news, developments and products and services for the hospitali...

Profile for clhnews

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