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Issue 84

New Hospitality £5m Recruitment Campaign Launched

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A recruitment campaign aimed at attracting more talent into the hospitality sector is now underway. Hospitality Rising, a collaborative movement dedicated to increasing recruitment levels in the industry, is aiming to raise £5m by undertaking “the biggest hospitality recruitment advertising campaign the world has ever seen”. The recruitment drive begins as vacancy figures from Office for National Statistics (ONS) show the hospitality sector facing its worst-ever recruitment crisis, with employers advised that they need to pay closer attention to the expec-



tations and aspirations of employees, in order to recruit and retain staff warns. The campaigning begins this week, involving a coalition of businesses led by ex YO! Sushi marketer Mark McCulloch, in a drive to reignite and rescue the hospitality sector. Mr McCulloch said: "The support we've had from the industry and some of our marketing contacts has been amazing. We now need to raise enough money to really land a high profile that will both attract people back into the industry or make those who haven't considered our sector as a viable, exciting, creative and rewarding career."



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CLH Digital

Editor's Viewpoint

Issue 84

Welcome to the latest issue of CLH DIGITAL “It’s not what you say, it’s the way that you say it.”

I am taking a well earned break, but alas, still working, and what an “eye opener” it is proving to be. I am, and it is only a personal opinion, something of a “Covid sceptic”, inasmuch as I think that by shutting down the economy, staged lockdowns, tiers, etc the country has overreacted in such a way we are destroying livelihoods, with long established profitable business going to the wall. But are businesses themselves contributing to that?


Peter Adams

I am currently in one of the country's most popular tourist spots. I have been coming here for years, largely staying in the same hotel, mainly drinking in the same pubs, and eating in the same pubs and restaurants.

This time is different! I have always accepted the “my house my rules” code, and I accept that thanks to constant so-called expert naysayers with prophesies of doom, people are in a higher state of concern. Are we going too far? Last night I wanted to visit one of my favourite pubs which has always delivered on great seafood. We were greeted at the entrance by a sign blocking entry, “Please” written so small it was difficult to see, then in stark bold “WAIT HERE +WEAR YOUR MASK” We were then told rather abruptly “table service only, and masks must be worn when not at the table” presumably meaning toilet breaks, and then told, “ We have a limited menu and last food orders are at 7.30pm.” What is the point? The point of going out and spending hard earned money to be treated as an inconvenience?

Some other places have been the same, being greeted and served by people who clearly don’t want to be there and don’t want to be serving.


I do take on board these difficult times, but in these times warm, friendly accommodating hospitality is more important than ever.

RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG

That said, we are voting with our feet and have found some amazing new places to eat and drink, some implementing similar rules, but delivering said rules in a far warm and friendlier manner.


Come on! This is the hospitality industry, one we British are famous for, and businesses that don’t deliver that will not survive and those that do will. It is as simple as that!

We have already booked a meal for tomorrow night at a restaurant that yesterday delivered not only on food, but on hospitality. They really were warm, hospitable and welcoming.


01202 552333

FAX: 01202 552666 @CLHNews CLHNews

Another eye-opener has been the impact staff shortages are having, which to be fair by be contributing to the above. Places here are really struggling for staff. Some pubs are not serving food at all, and I understand have not been throughout 2021, others, and restaurants too are operating on reduced menus and reduced operating hours. Which is why we have led with a front page story on a recruitment drive initiative. It cannot come soon enough. It is vital to recruit people into a sector which is better than any for meeting new people, better for progression, travel and learning new skills, both vocational and social. But operators must lead by example, a sign displayed at the very front of your establishment BOLDLY PROCLAIMING “NO FACE MASK NO ENTRY”is an indication of the type of hospitality one can expect!

Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson


PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

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New Hospitality £5m Recruitment Campaign Launched Issue 84

(CONTINUED FROM FRONT COVER) Severe staff shortages are continuing to put many venues at risk, with a report from Hardens confirming that London restaurants have suffered their weakest growth in the last 30 years, maybe in a period of contraction. McCulloch has already raised £200k from a range of companies backing the campaign. Headline contributors include: Butlin’s, Rhubarb Hospitality Group, Hilton, Buzzworks, Pizza Pilgrims, The Dog at Wingham, Wahaca, Hawksmoor and Pizza Express. “The support we’ve had from the industry and some of our marketing contacts has been amazing. We now need to raise enough money to really land a high profile that will both attract people back into the industry or make those who haven’t considered our sector as a viable, exciting, creative and rewarding career,” said McCullloch.

CHRONIC LABOUR AND SKILLS SHORTAGE Kate Nicholls, CEO of UKHospitality, added: “We’re very pleased to be working closely with Mark and Hospitality Rising to develop and promote a comprehensive campaign to address chronic labour and skills shortages in the hospitality industry with a range of short and long-term plans, and in particular to raise awareness of the need for all-important

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campaign funding. It has our full backing and we’re excited to see such early and positive momentum.” The campaign has already secured £250,000 worth of pro bono creative strategy time and concept development from a clutch of top agencies via the Institute of Practitioners in Advertising (IPA), led by Julian Douglas. He has pulled together the best advertising agencies in the UK to crack the hospitality talent challenge including VCCP (O2 and Cadbury), Ogilvy (Burger King and Coca Cola), and Forever Beta (Google and Amazon).

RECORD JOB VACANCIES The campaign launches as new ONS vacancy figures, published on 16 November show that the UK had a record 1.17m job vacancies in the three months to October. The number of vacancies has increased across all industries, with the accommodation and foodservice activities, which includes the hospitality sector, recording the second highest number of vacancies, at 151,000. Only the healthcare sector has more jobs to fill in the current market. Despite this, a survey of hospitality employers for a recent report, produced by Bizimply and consultancy Hospitality Mavericks, found that one in five businesses are taking no steps to recruit and retain team mem-

The report, called From Fragile to Agile: How to Navigate the New Era of Hospitality, also identified a shortfall in investment in systems, such as scheduling tools, that can help to improve employee’s experience and job satisfaction, as well as freeing up staff to deliver great customer service.

STAFF COURTED BY OTHER EMPLOYERS Conor Shaw, CEO of Bizimply, said: “The ONS figures are a stark indicator of the challenges that hospitality operators are facing. Not only are most businesses running with vacancies, but experienced hospitality staff are being courted by other employers. People want to feel valued, and will move on quickly if they don’t. “The reality is that those operators who have previously seen staff as a commodity to be replaced whenever necessary, rather than an asset to be retained and invested in, will have to adopt a different approach. “That doesn’t just mean salary, although the UK government has made it clear that hospitality employers are expected to meet the upward pressure on wages. It also means investing in training and career development, and understanding that part time staff, such as students and single parents, have commitments other than work.”

Historic Chef Competition International Salon Culinaire 2022 Opens for Entries International Salon Culinaire, which takes place as part of Hotel, Restaurant & Catering (HRC) on 21-23 March 2022 at ExCeL London, has opened for entries.

knowledge and creativity of each competitor, from seasoned professionals to some of the most talented junior chefs in the industry.

The competition, which will be celebrating its 120th year in 2022, comprises over 100 live challenges for chefs of varying levels, testing their skills and knowledge in areas such as plant-forward cooking, seafood, sugarcraft, pastry, butchery, cold starters and more.

“Salon Culinaire is a fantastic avenue for chefs to test their skills against the competition and stand out from the crowd, so get entering!”

The event will also see the return of the Tilda Chef Team of the Year and the Craft Guild of Chefs National Chef Team of the Year, highlighting some of the best chef teams working in the UK hospitality industry. International Salon Culinaire is once again supported by Compass Group UK & Ireland as Headline Sponsor, a business which is passionate about the continued professional development of talented chefs, and which has been an integral supporter of the competition for a number of years. New for the 2022 competition, and reflecting some of the newly acquired skills many chefs have developed during the pandemic, is the Restaurant Home Meal Kit challenge. Other exciting additions are the all-new Apprentice challenge and the inaugural Pub Chef of the Year competition. Salon Chef Director Steve Munkley commented: “I’m delighted that International Salon Culinaire is back and live at HRC after a tough two years for the hospitality industry. We will once again be testing the skills,





Over 70 highly respected chefs and hospitality professionals have been confirmed as judges for the competition, including Cyrus Todiwala OBE, Yolande Stanley MBE and HRC Chef Ambassador Michel Roux Jr, plus senior chefs from institutions such as the Royal Lancaster London, the Royal Household, London Hilton Park Lane and Cowarth Park, Ascot. The Live Theatre kitchens will be equipped with state-of-the-art professional catering equipment, including combi-ovens supplied by Unox, induction hobs from Induced Energy, and refrigeration provided by Leibherr. In addition, all Live Theatre Best in Class winners and the winner of the Live Theatre Chair of Judges Award will be offered an exclusive VIP study tour of Venice, courtesy of Unox. The deadline for entries to the competition is 21 February 2022. To learn more about the full range of competitions, view the full list of judges, and to enter, chefs can visit the International Salon Culinaire website.

Bars, Restaurants & Pubs Forced To Trim Operations 4

CLH Digital

Issue 84

By Kunal Sawhney, CEO of Kalkine (

A considerable number of hospitality settings across the United Kingdom are forced to operate in a curtailed manner due to industry-wide challenges of staff crisis and their inability to rehire and deploy adequate number of resources through which multiple operations can be managed as food & beverage enterprises gear up for the festive season with an anticipation of higher consumer footfalls and the subsequent spending before the Christmas and the following year-ender holidays.

October of 2021. In terms of payrolled employees, only London has less number of employees as compared to the initial time of Covid-19 pandemic.

The employment landscape in the country has experienced a very tough time as repeated disruptions on the back of Covid19 pandemic have time and again, forced the settings to cut short the commercial operations. The pandemic-related hardships are still hampering the business functions as most of the food and beverage enterprises, as well as accommodation setups have been allowed to operate at the maximum possible scale, but the dearth of human capital has taken a huge toll, especially on the consumer-facing businesses.

As per the ONS findings, the current rate of vacant positions stood at 3.9 vacancies per 100 employees, this has been the highest rate on record as all the industries have reported sharp increases in the quarter. Of the total sectors, the accommodation and food service businesses recorded the highest rate of 6.7 vacancies per 100 employees.

On the contrary, businesses have been invariably increasing the job vacancies as they find it difficult to fill up the vacant positions with the skilled staff, at a time when consumers are more willing to step out of their homes and social bubbles to spend. As a result of continuous addition in the total number of vacant positions, the total number of job vacancies in the August-October quarter of 2021 rose to 1.17 million, a fresh record high after an addition of 388,000 positions as compared to the total vacant positions during the last pre-Covid quarter, the January-March stretch of 2020. According to the latest estimates by the Office for National Statistics (ONS), 15 out of 18 industry sectors have reported a record high number of vacancies, at the end of August-October quarter. However, the growth rate of vacancies during the corresponding period have partly slowed with the largest increases seen in wholesale and retail trade, repair of motor vehicles and motorcycles. Surprisingly, the accommodation and food service businesses have reported the largest increase in vacancies during the August-October period with the total number of vacant positions rising by 66,500, nearly 79% from the figure recognised at the end of January-March quarter of 2020. The largest increases in the number of vacancies since the Covid-19 pandemic struck the work, clearly indicates the tightening in the services sector, especially the hospitality industry as most of the businesses have been obligated to close their stores and outlets due to stern restrictions and pandemic-related guidance issued by the government of the UK, while some of them have been allowed to partly operate with reduced staff size. Such conditions have forced the international workers to leave to their respective home nations due to sharp drops in their earnings. Nonetheless, the business sentiments have been improving gradually with the wide range of easements offered by the Downing Street administration to accelerate the pace of recovery following which the total number of payrolled employees have seen a steady growth between September and

Rising rate of employment in the UK certainly relieves the pressure but hospitality businesses are still grappling with the staff crisis as they are not able to deploy adequate number of resources, following which number of bars, restaurants, pubs, nightclubs and other casual settings are preparing for partial closures unless they equip themselves with the right number of people. The reason being, these commercial settings are not able to realise the expected amount of revenues even after operating at the maximum possible scale and spending the maximum possible budget.

With the number of vacancies hovering at the record high levels, it is quite definite that the accommodation and food service businesses will take ample time to resurrect the adequate staff size as a substantial number of people employed by the industry have shifted their careers due to elongated stretch of difficulties and the period of ‘no business & no pay’. The remaining number of employees have been backed by the furlough scheme during the period when corporations suffered a huge drop in the quantum of sales due to sharp decreases in the footfalls. With the resumption of international travel, the footfalls have seen a steep spike with the domestic tourism sector seen flourishing with the visitors. On the other hand, the path of Covid-19 continues to remain uncertain with a number of European nations reintroducing certain social distancing measures and pandemic-induced restrictions to curb the recent resurgence of infections in the continent as the virus continues to mutate. The double-jabbed people contracting the virus and developing serious symptoms has been a reason of worry as healthcare authorities are not in position to ascertain that people inoculated with highest possible protection can be potential carriers of the virus, also they can contract Covid-19 (SARS-CoV-2) virus as the efficacy rate of vaccines remain near 70-80%. It has been widely discussed that the problem of staff inadequacy will stretch at least beyond the first half of the next year as people remain skeptical about the position of the virus and the prospective challenges it presents. Given the recent tightening by some of the European, as well as Asian countries to combat the increase in rate of infection and hospital admissions, people are highly preferring jobs that can be easily managed through remote locations. The bright side of selecting a remote position is that you don’t need to relocate to the city immediately, while some of the hybrid and off-site jobs are offering better compensation as compared to the traditional inoffice jobs, in-store roles. On a large scale, the labour market has showcased continuous recovery with the July-September quarter of this year witnessing a 0.5% drop in the unemployment rate to 4.3% from the previous three-month period. In the meantime, the employment rate has jumped to 75.4%, following a 0.4% increase as against the rate recorded at the end of April-June quarter of 2021. The contrast in the employment landscape is quite evident as the rate of unemployment is only 0.3% below the pre-Covid levels but the accommodation and food services businesses are sitting with record high vacancies.

UK Curry Restaurants To Be Honoured At Celebration of the Curry Industry

The UK’s favourite curry restaurants, as nominated for by the British Public, will once again be honoured at the trailblazing and foremost celebration of the industry, British Curry Awards in association with Just Eat, as it returns for its 17th year after the pandemic challenges.

impact on business. Nevertheless, the entrepreneurial spirit and strong will of the UK curry community continues to work tirelessly to serve customers and diners across the UK with the nation’s favourite dish.

The finest curry restaurateurs from across the UK will descend on the Capital in the hope of being recognised as the best restaurant in their region and honoured with a jewel in the crown of the UK curry restaurant industry award sector at the prestigious ceremony onMonday 25th November at Battersea Evolution. Recognised globally as the original and most respected award ceremony in the UK curry industry and the ‘Curry Oscars’, as highlighted by former Prime Minister David Cameron, British Curry Awards will once again welcome in person prominent personalities from the worlds of politics, sport, showbiz and entertainment alongside celebrity chefs and curry restaurant owners and their staff from across the country. Last year’s ceremony, which was live streamed due to pandemic restrictions, was attended virtually by Mayor of London, Sadiq Khan; Love Island contestants, Amy Hart, Nas Majeed and Eva Zapico; TOWIE star, Jess Wright; and model and TV personality, Caprice among others. TV comedian and impressionist, Rory Bremner, hosted the virtual event, which was live streamed to audiences globally.

This year’s ceremony has particular significance, given the challenges faced by the industry over the past 18 months of the pandemic, and will acknowledge the industry’s spirit and resilience through difficult business and personal circumstances. The industry has seen many leaders, pioneers, restaurateurs and staff tragically lose their lives to Covid. This year’s ceremony will pay tribute to those that have passed away. Additionally, operational issues such as supply chain and staff shortages and the knock-on effect of multiple lockdowns has had a lasting

British Curry Awards Founder, Enam Ali MBE, is the UK’s leading spokesperson for the curry industry and has been promoting it globally for the past 45 years. A restaurateur himself and owner of Le Raj curry restaurant, Epsom, he says, “It gives me great joy that, after the challenges of the last 18 months, my industry friends in the UK curry fraternity and public figures will unite once again in person at the home of the British Curry Awards – Battersea Evolution – to celebrate the nation’s favourite curry houses while also recognising the issues we, as an industry and as a nation, have faced during the pandemic. Testament to the entrepreneurial spirit of the cross-generational migrant community that comprises the UK’s curry industry, we have come back ever more determined to serve curry lovers up and down the country, continuing to take on all challenges head on and ensure the industry continues to thrive once again. At the same time, we will pay tribute to our industry colleagues that we have sadly lost to Covid. Their presence is deeply missed among us.”

Almost 180,000 UK Travel & Tourism Jobs Could Be Lost if Restrictions Return, Warns WTTC Issue 84

Up to 180,000 jobs could be lost across the UK Travel & Tourism sector this year, if travel restrictions are reimposed this winter, according to alarming new data from the World Travel & Tourism Council (WTTC) WTTC, which represents the global private Travel & Tourism sector, made the warning after an analysis which showed the impact caused by a further tightening of borders. The figures were revealed today by Julia Simpson, WTTC President & CEO, during the 2021 Tourism Alliance Conference, a major event where industry leaders will discuss how to rebuild the UK Travel & Tourism sector. Further damage could be made to the already embattled sector if new restrictions are imposed, such as the new potential measures which would see all travellers requiring a booster jab before they travel overseas. Recent reports suggest this is being considered by ministers in an attempt to increase protection from COVID-19 for the fully vaccinated. Currently only available to the over 50’s, so far, less than 20% of population in the UK have received the booster jab. This represents a minority of those able to travel, and such a move would once again leave millions unable to go abroad, with a huge economic impact as a result. If wide scale restrictions, such as limiting travel only to those with the booster jab were enforced in 2022, more than half a million jobs could be at stake next year.

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Julia Simpson, WTTC President & CEO said: “The very real prospect of more than 500,000 people losing their jobs across the UK Travel & Tourism sector because of unnecessary travel restrictions is a huge concern to WTTC. “We cannot afford to let all the hard-earned progress we’ve made this year, slide back and be reversed. Too many people’s livelihoods are at risk, as well as the continuing economic recovery of the UK.” Last year, WTTC research revealed 307,000 Travel & Tourism jobs were lost, causing misery to those whose livelihoods rely on a thriving sector. Furthermore, a recent report by WTTC showed how severe restrictions imposed by the UK government, such as the damaging traffic light system, will see international visitor spend fall by almost 50% on 2020 figures, making the UK one of the worst performing countries in the world. WTTC fear that any further measures which would impact the Travel & Tourism sector, could make the UK a less attractive destination amongst travellers and in turn, the UK would lose competitiveness as a result. Further analysis from WTTC shows the government could see up to £5.3 billion wiped from the sector’s contribution to the economy before the end of 2021 if severe travel restrictions come back into force. The global tourism body fears that if punishing restrictions were to remain locked in place for much of next year, it could result in a loss of up to £21.7 billion from the UK economy.

Rolling 12-Month Sales Down 4.5% for Managed Pubs, Bars and Restaurants Britain’s leading managed restaurant, pub and bar groups achieved modest sales growth in October amid mounting operational pressures, the latest edition of the Coffer CGA Business Tracker reveals. The Tracker, produced by CGA in partnership with The Coffer Group and RSM, shows total sales were up by 3% on the pre-COVID levels of October 2019. Sales were 64% higher than in October 2020, when trading was subject to severe COVID restrictions. October was a slightly better month for pub groups than restaurants, with total sales growth of 3% and 2% respectively. Bars performed best of all with an increase of 13% as the recovery of the late-night market continued. The Tracker also highlights a contrast in trading in London, where a shortage of office workers and tourists meant sales were down by 4% on October 2019; and beyond the M25, where they rose by 6%. Across all sectors and regions, October delivered a third consecutive month of 2021-on-2019 increases, though the rate of growth dipped from 8% in September. It indicates the resilience of managed groups, who remain under severe pressure from challenges including rising food, drink and energy costs and distribution and recruitment problems. Businesses continue to feel the effects of COVID and lockdowns, with rolling 12-month sales to the end of October 2021 down by 4.5% on the previous 12 months. Karl Chessell, director – hospitality operators and food, EMEA at CGA, said: “Managed groups battled

hard to sustain sales in October, but patchy consumer confidence and a host of external challenges are making real-terms growth elusive. COVID has taken a heavy toll on hospitality, and while some businesses have flourished since the end of lockdown, others remain extremely fragile. Hopes are pinned on a strong Christmas trading period, but the sector needs and deserves sustained support in many areas well into 2022 to help fuel its recovery.” Mark Sheehan, managing director at Coffer Corporate Leisure, said: “This recovery is now proving itself to be longer term. Consumers value their hospitality experiences and operators are generally seeing steadily improving numbers. The bar and late-night market particularly is very strong and we see this improvement as sustainable not just in the short term but to 2022 and beyond. Very good operators are performing well in most locations.” Paul Newman, head of leisure and hospitality at RSM, said: “Post lockdown euphoria appears to be waning with sales growth compared to 2019 falling to 3% in October vs 8% in September as consumers begin to feel the impact of rising household bills on discretionary spending. Sales comparisons to 2019 are also being impacted by acute labour shortages, forcing many hospitality businesses to cut trading hours with operators, conscious of the need to give their teams a chance to ‘recharge their batteries’ before the all-important festive trading season kicks in. It could spell the start of a long, hard winter for the sector if this downward trajectory in sales growth continues for the rest of the year.”

2022 Travel Trends 6

CLH Digital

Issue 84

By Rebecca Jackson, Marketing Manager, Perfect Stays (

Reconnect, relax and refresh. 2022 will be the year we rekindle our love for travel, indulge and immerse ourselves in the cultural bustle of the world again and bring our fantasies of relaxing on sandy white beaches to life. As we dive eagerly into the new year, Perfect Stays has created the ultimate travel trend list to inspire your much-needed getaways in 2022.

SELF-CARE TRAVEL Move over yoga, travel will become the selfcare trend for 2022. The wellness tourism market is predicted to reach a whopping $919bn, with well over a billion wellness trips to take place around the globe. And while 2021 seems to have been the year of the ‘workcation’, it’s likely there’ll be a bit of pushback next year. People will want to escape work, set their out of office mode completely and go away for longer periods. Our guests are booking longer holidays with 7-13 nights and 14-20 night stays our most popular durations for next year. We will start to see people removing themselves from their stressful daily routines and getting out of their comfort zone, forcing them to fill their time with activities that they wouldn’t normally do in everyday life.

LOCAL COMMUNITIES WILL BE A PRIORITY In 2022, we will see an increase in travellers contacting their holiday companies for local hints and tips. Over half of consumers globally (53%) believe it is more important to shop with local businesses now than it was before the pandemic. As a result, we expect to see people throwing themselves into community immersion experiences, from volunteering to historical and cultural heritage tours. This trend has already started to grow, as we’ve noticed a staggering 320% increase in website visits to our concierge page since the start of 2021. Indicating consumers are becoming increasingly aware of the local economy and want to connect and contribute in a way that is respectful, mutually enriching and sustainable.

trips. We’ve also noticed a significant increase in the number of people requesting private chefs during their stay, with some customers booking this experience over 12 months in advance. Fiona Were from Chef Fiona NZ, who we work with closely through our concierge service, suggests this is due to the flexible and personalised nature of having a private chef: “People realise that they can have a totally bespoke menu created and cooked just for them in the comfort of their holiday home, with timings to suit and ultimate flexibility with the offering. Guests can choose from non-restrictive menus and special diets are catered for without anyone feeling like they’re the odd one out.” Fiona has also noticed she’s no longer receiving requests for a simple family dinner, instead guests are wanting to really indulge in 2022 and opt for more tasting and celebratory menus.

TECHNOLOGY REMAINS KEY IN ENHANCING CUSTOMER EXPERIENCES Now more than ever, travelers will be relying on technology in 2022 to plan their next getaway. They’ll need to access their digital COVID passports, keep up-to-date on the safest cities and countries for travelling to, and opt for personalised booking experiences without face-to-face contact. But it’s not just consumers embracing technology, holiday companies will be utilising it to ensure their guests’ stays remain smooth, with minimal disruption. Improving the guest experience will be a priority and we will start to see more pandemic inspired features such as video call bookings, smart room-service ordering with just a touch of a button and virtual reality tours of attractions and hotels to help guests plan their trip before booking. This is particularly helpful if guests have accessibility concerns and want to decide if everything would work for them before committing. With the hospitality industry changing quickly, companies will want to ensure all their recommendations are as up-to-date as possible. At Perfect Stays, we’ve rolled out interactive versions of our Local Area Guides alongside Guest Information Tablets in the properties to keep everyone up-to-date with any last-minute changes at a press of a button.

THE STAYCATION TREND CONTINUES We’ve noticed a surge in property bookings for larger groups for next year, with clicks to our ‘large group stays’ being the most viewed ‘holiday type’ page on our website. ‘Minimoons’ will continue to be a strong trend as newlyweds book short but sweet romantic retreats, with clicks to our ‘honeymoons’ pages up 61%. According to the UK’s Department for Business, Energy and Industrial Strategy (BEIS), a single passenger travelling on a domestic flight in Britain, for example, can lead to climate impacts equivalent to 254g of CO2 for every kilometre they travel. Opting for a staycation is one of the many ways we can reduce our carbon footprint, as discussed at the COP26 summit recently, with the government encouraging us Brits to continue holidaying at home. The South-West was the leading staycation region in the UK this summer and bookings for next year are already filling fast.


From our experience, it’s very common to have next year’s school summer holiday weeks largely fully booked at this stage (which they are). However, this year we’re seeing high booking levels extend particularly into early school holiday weeks such as Easter. In fact, 75% of our available Easter weeks and 80% of our available June weeks have already booked.

Food will be one of the central motives for travel next year with holidaymakers looking to revel in local cooking classes, street food and discover food at its source, by visiting local vineyards or take part in fishing

These advance bookings are happening much earlier than normal and 2022 looks set to be a record year for booking ahead.

Festive Call to Publicans to Connect People and Communities by Using their Pub as the Festive Hub Publicans are being invited to help raise awareness of a new seasonal campaign, encouraging their customers to help tackle loneliness in their area, by taking someone as a ‘Plus One’ to the pub in December.

many simple ways to join in and make a difference with Christmas Plus One. This new initiative is all about connecting people and their communities at a time of celebration and goodwill - a time of year when so many might feel that no one cares.”

Christmas Plus One is being organised by the Together Coalition, as a way to build kinder, closer, more connected communities by bringing people together and bridging divides. This Christmas they are giving all members of the UK public a ‘PlusOne’, inviting them to take their Christmas cheer one step further and involve someone new in their festive plans.

Research in Together’s Talk/Together* report highlights that 73% of people say they would like society to be closer and more connected in the future.

Heineken UK pubs and staff joining in and Brewing Good Cheer HEINEKEN UK’s pub business Star Pubs & Bars are among those already getting involved in the campaign, including its 140 Just Add Talent managed operator pubs who will be hosting events throughout December.

The initiative is being supported by Pub is The Hub, who run Join Inn – Last Orders for Loneliness’, Join Inn – Last Orders for Loneliness - Pub is The Hub, a campaign which supports publicans to help tackle loneliness in their local area, and Heineken UK, who are getting involved in Christmas Plus One through its annual Brewing Good Cheer campaign.

As with previous years HEINEKEN will also be offering all their 2,300 employees the opportunity to volunteer in Christmas Plus One through their Brewing Good Cheer campaign.

Join in Christmas Plus One Day

Easy to get involved

Publicans are also being encouraged to take part with an event or activity on a national Christmas Plus One Day on Tuesday, 14 December, when people across the country will come together around this national day to help spread some festive joy. Alongside this pub customers, charities, community groups and volunteers are being asked to do small acts of kindness throughout December and take someone along as a ‘Plus One’ to their pub for a chat, a drink, some food or community event.

Kim FitzGibbon, licensee at Star Pubs & Bars’ pub The Drill in Romford, Essex, said: “I am looking forward to bringing some festive joy to customers this year, especially after missing out last Christmas. The Christmas Plus One campaign is a great way to remind people to think about those who would love to have more social interaction with others and may feel socially isolated.”

Resources to help publicans getting involved Publicans can find Christmas Plus One resources, including a guide with information and ideas on getting involved, a poster to highlight the campaign to their customers and social media tools here: Christmas Plus One - Pub is The Hub Deborah Kemp, ambassador for loneliness for the ‘Join Inn - Last Orders for Loneliness’ campaign, said: “By encouraging customers to bring a ‘Plus One’ along to the pub in December publicans can not only make a difference to someone’s day, but potentially make their pub accessible to a whole new audience, community group or local volunteers.”

Simple actions can make a big difference Kemp adds: “We appreciate Christmas is already a busyand challenging time for publicans, but there are

She adds: “We will be highlighting the campaign and hope that customers will act on it and bring someone with them to the pub to enjoy a pint or meal. We can all do our bit and it's not a big ask, so I do hope other pubs get involved too."

‘Pubs play vital role in combating social isolation’ Lawson Mountstevens, managing director of Star Pubs & Bars, said: “We are delighted to be getting behind the Christmas Plus One campaign as pubs play a vital role in helping combat social isolation in their communities. It is an issue HEINEKEN feels passionately about and is the focus of our Brewing Good Cheer campaign which has been in place since 2017.” He adds: “All of our 140 managed operator Just Add Talent pubs will be offering a free meal or drinks this year, building on the support many of our pubs have provided to communities throughout the pandemic, and continue to do on an ongoing basis.”

Real Living Wage Rises to £9.90 an Hour Issue 84

Over 300,000 people working for almost 9,000 real Living Wage Employers throughout the country are set for a vital pay boost as the new Living Wage rates rise to £9.90 across the UK (40p increase), and £11.05 in London (20p increase), supporting workers and families. The Living Wage rates are the only rates independently calculated based on what people need to live on. Unlike the Government minimum wage (‘National Living Wage’ for over 23s – £8.91 rising to £9.50 in April) the real Living Wage is the only wage rate independently calculated based on rising living costs – including fuel, energy, rent and food. A full-time worker earning the new, real Living Wage would earn £1,930 a year more than a worker earning the current government minimum (NLW). For a worker today that’s the equivalent of 7 months of food bills and more than 5 months’ rent based on average household spending in the UK.[2] Even on next April’s higher NLW rate of £9.50, a full-time worker on the real Living Wage would earn £780 more.

Ryan, a Living Wage worker at COOK Food, said: “Before joining COOK I’d worked in a pub for two years. I was on minimum wage and I was working at least 50 hours a week to pay the rent. Even though I was working so hard, I started to get in debt. My relationships suffered, and it started to affect my health both mentally and physically. “However, since coming to COOK, being paid the real Living Wage made all the difference. I could work only 40 hours a week and take home more than when I was working 50 or 60 hours at the pub. “Gradually my mental health improved, and I also started to live more healthily. I lost 30kg because I actually had the time and money to make real food, eat properly and exercise. My relationships improved as I had time to spend with my friends and made new friends at COOK, too.”

“With living costs rising so rapidly, today’s new Living Wage rates will provide hundreds of thousands of workers and their families with greater security and stability.

A government spokesperson said: “The government is determined to make work pay, having recently announced a significant rise in the National Living Wage from April 2022, to £9.50 an hour – the biggest increase since its introduction. “We have also committed to further increases to the National Living Wage, to reach two thirds of average earnings by 2024.

For the past 20 years the Living Wage movement has shaped the debate on low pay, showing what is possible when responsible employers step up and provide a wage that delivers dignity. Despite this, there are still millions trapped in working poverty, struggling to keep their heads above water – and these are people working in jobs that kept society going during the pandemic like social care workers and cleaners. We know that the Living Wage is good for businesses

Four Red Star Bedford Lodge Hotel & Spa Celebrates Two AA Rosettes Following a recent inspection, the hotel has retained its Four Red Star rating by the AA for its high-quality service and exceptional levels of hospitality in all areas of the hotel. Red Stars are the AA’s top accolade for hotels across the UK which consistently perform at the highest level. This award is testament to


as well as workers, and as we rebuild our economy post pandemic, the real Living Wage must be at its heart.”

Katherine Chapman, Living Wage Foundation Director, said:

Originally built as a hunting lodge for the sixth Duke of Bedford in the 18th century, four AA Red Star Bedford Lodge Hotel & Spa in Newmarket, Suffolk, sits in three acres of secluded, landscaped gardens adjacent to Newmarket’s famous paddocks and horse-racing training stables.

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the team’s continued dedication, hard work and commitment, despite the challenges that the industry has faced over the last 20 months. Squires Restaurant has also been awarded two AA rosettes for its excellent standards of cuisine and the quality of its ingredients. The restaurant, which is open to residents and non-residents, is renowned for reinventing delicious seasonal classics, using the finest meat, game, shellfish and cheese sourced within a 50-mile radius, significantly reducing the distance from field to fork and also supporting local farmers and other key suppliers.

“The minimum wages are a legal minimum, and we commend employers who are able to pay more, when they can afford to do so. “We are committed to going even further to support workers, pushing ahead with plans to include a new right for all workers to request a more predictable contract from their employers, giving individuals the security they need.”

The Five HR Hurdles For The Hospitality Industry To Prepare For In 2022 8

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Issue 84

By Charlotte Ashton, senior solicitor and head of immigration at ESP Law ( The hospitality sector, while trying to recover from the pandemic, has been hit with a significant shortage of workers. Brexit, combined with the displacement of many people during the COVID crisis, means employers are struggling to fill tens of thousands of vacancies. In addition to these issues, the industry acknowledges the need to ensure it is an attractive proposition for future employees by promoting potential career paths. Therefore, when facing these challenges, HR professionals must be creative to ensure that any recruitment difficulties are mitigated, and hospitality can start to thrive following a period of extreme difficulty. Here are five concerns currently facing sector organisations, and the legal guidance and employee relations (ER) advice on how to tackle them…

1. THE BREXIT EFFECT Much has been made of the impact of Brexit with many industry positions – normally held by EU workers – now being left open due to workers leaving the UK, and the need for new EU workers coming to the UK to hold a visa. When hiring from outside the UK, an employer requires a sponsor licence and the role will need to be considered skilled enough for the individual to obtain a visa. The ‘skilled worker’ visa is intended to be a simpler process than its predecessor, the Tier 2 visa, however it still poses a challenge for the hospitality sector. The main issues centre on many roles not being considered skilled enough and those which are, may fall short on the required minimum salary. Positions which may be sponsored include head chefs, speciality chefs, and sous chefs as well as hotel managers. Employers considering this option will need to take specialist advice to ensure the jobs they are trying to fill, will allow them to sponsor workers from outside the UK.


In order to attract new recruits into this sector, the potential career paths available should be highlighted. HR teams can work with hospitality managers to ensure that policies and procedures around recruitment, training, retention, and promotion are clear and understandable so anyone joining a business can see there is a long-term future. One appealing proposition for potential new recruits is the opportunity for individuals to complete apprenticeships – this also has a positive effect on employee retention. Government incentives are available for businesses who take on new apprentices too, which makes this an attractive option.

3. WHY ORGANISATIONS MIGHT WANT TO FOCUS ON PROVIDING RETRAINING OPPORTUNITIES Many hospitality businesses have had to evolve their offer to keep going throughout the pandemic, which naturally results in a change in how staff work. This could mean that fewer front-of-house staff members are required, with more roles available for workers with particular skills – especially in kitchens. HR teams can work with their managers to look at upskilling opportunities for staff to help boost motivation and morale. Development programmes can be planned too, with a view to long-term talent retention who make up a multi-skilled workforce.

4. THE IMPORTANCE OF PRIORITISING WELLBEING The pandemic has highlighted the need to focus on staff welfare with many individuals suffering mental health issues due to the distress and confusion of the pandemic. HR managers should review existing policies and focus on Employee Assistance Programmes and other benefits to ensure workers are fully supported. Additionally, engaging them in the implementation of wellbeing initiatives can prove to be meaningful and have a positive effect.

5. REVIEWING PAY AND BENEFITS In a competitive recruitment market, employers will need to consider if the package they offer applicants is still attractive. Benchmarking should be carried out to ensure pay on offer is appropriate in the current climate. HR managers should also think creatively around non-pay benefits and consider what they can offer which truly appeals to the people they want to recruit. There are clearly challenges ahead, but also opportunities for HR professionals to help shape long-lasting and rewarding career paths within the hospitality sector. Now is the time to position their business as an ‘employer of choice’ as organisations look to grow and thrive beyond the pandemic.

British Small And Medium Businesses Predict Strong Festive Trading Period As Payments Volumes Rise British SMEs are starting to feel more confident about the performance and resilience of their own businesses, despite challenges in the wider economy, according to the latest quarterly Barclaycard Payments SME Barometer. Over half (54 per cent) of UK SMEs are expecting revenues to increase in Q4, compared with performance in Q3 2021. Yet concerns about inflation and rising bills are having a broader impact, with 64 per cent feeling neutral or optimistic about the UK economy, down from 76 per cent in Q3 2021. As the Christmas shopping rush gets underway, data from Barclaycard Payments, which processes £1 in every £3 spent using credit and debit cards in the UK and services over 350,000 SMEs, shows that in the three months up to 31 October, transaction volumes among this group were up 38.1 per cent (versus 2019)*. Encouragingly, following last year's restrictions, the research also shows that almost three in 10 (29 per cent) SMEs predict the upcoming festive trading period will be their most successful since 2015. Year-on-year payments volumes are also showing strong growth – up 21.9 per cent across the board – with the retail, food & drink and leisure & entertainment sectors benefitting from 15.58 per cent, 27 per cent and 54 per cent uplifts respectively**. While consumer confidence has declined against a backdrop of inflation and rising utility bills***, business owners which anticipate a rise in revenue attribute this to: an expected boost in sales as they believe Brits will be having larger celebrations after spending Christmas 2020 apart from many of their families and friends (25 per cent), an increased preference for small businesses among shoppers (14 per cent) and customers choosing to spend more with small businesses (10 per cent). The majority of businesses also remain relatively confident (56 per cent) in the resilience of their supply chains, despite a small decline in sentiment compared to Q3 2021 (59 per cent). Reassuringly, as Christmas shopping peaks, over seven in 10 SMEs (71 per cent) have put measures in place to limit the impact of supply chain challenges, which includes 85 per cent of retailers when looking at specific sectors. Looking ahead to 2022 The long-term outlook for British SMEs appears promising. While three in 10 (31 per cent) say the pandemic and associated restrictions was their greatest challenge of the last year, looking forward into 2022,

just 11 per cent expect this to remain the most significant barrier to performance, while almost one in 10 (9 per cent) cite access to talent as a significant obstacle they expect to experience. More than half of SMEs (54 per cent) believe the pandemic has helped future-proof their business and made them more resilient, as many look to invest in the year ahead. Close to four in 10 (36 per cent) plan to hire more staff, with businesses in Wales (47 per cent) being the most active in their recruitment drive. A further 29 per cent intend to upgrade their technology and more than a fifth (22 per cent) will extend their product range. A family run business who has successfully responded to changing consumer behaviour as a result of the pandemic is T.H.Burroughs Butchers in Swindon. From introducing new products in the run up to the festive period, to creating a popular Christmas savings club, this local business has gone from strength to strength. As Covid-19 encouraged shoppers back to their local high streets, T.H.Burroughs managed the extra demand by increasing permanent employees, and taking on an apprentice. Graham Burroughs, owner, T.H. Burroughs said: "Our business always grew by word of mouth, but since the start of the pandemic, our trade increased significantly. Footfall almost trebled as customers returned to small businesses – and nearly two years later we have seen regular repeat customers from the local community. "As a seller of local produce, we are not overly concerned with the current supply chain issues, and are confident that with our suppliers, our customers will have the produce they need this Christmas." Colin O'Flaherty, Head of Small Business at Barclaycard Payments, said: "It's encouraging to see that small and medium businesses are feeling positive about their performance ahead of the festive period. While the overall economic backdrop remains challenging amidst rising prices, slowing economic output and muted consumer confidence, UK SMEs continue to impress me with their resilience and their focus on controlling what they can control to meet the needs of their customers as they've weathered the ups and downs of the past 20 months. "While there may still be challenges that lay ahead, the data from our Barometer indicates SMEs are right to feel cautiously optimistic about the prospects of their own business as they head into 2022." Kate Hardcastle MBE, Business and Consumer Expert, said: "It is exciting to see that so many British businesses feel they're coming out the other side of the pandemic stronger, but they must remain cautious to the macroeconomic environment, which is vital as we head into what is typically their busiest trading quarter. This postive picture can be attributed partially to their agility and ingenuity, but also to the UK public, which has doubled down on its efforts to support small companies and their local high streets." The research, which polled 592 senior staff working in UK SMEs, found that overall business optimism scored 53 out of a possible 100 in Q3, up from a low of just 40 points in Q2 2020. This is the fourth highest level recorded (with Q1 2020, Q2 2021 and Q3 2021 recording 55 each), since the Barclaycard Payments SME Barometer started in February 2020, before the first lockdown

October Half Term Sees Eating Out Penetration, Spend and Frequency Increase According to the latest data from Lumina Intelligence Eating & Drinking Out Panel, in the four weeks ending (4WE) 31/10/2021, eating out penetration increased +1ppt to 54%, eating out frequency grew 8% to 1.5 times per week and average spend was up +3% to £11.76.

The two most popular items, chips and burger, experienced a fall in share of occasions, with the proportion of eating out occasions including chips shifting -5.5ppts and burgers -4.5ppts.

The QSR channel increased its share of total occasions by +1.7ppts over the last 4 weeks, with consumers opting for quick service options. QSRs, including Burger King and Pizza Hut, utilised Halloween as an opportunity to boost advertising and encourage visits.

Commenting on the results, Insight Director at Lumina Intelligence, Blonnie Whist, said: “October half term has resulted in a buoyant four-week period for UK eating and drinking out. A shift towards the QSR channel indicates consumers are more on the move and looking for quicker, more convenient solutions, which could correlate with more families being out and about in city centre during the school holidays. As December approaches, we expect to see frequency, participation and spend continue to grow, as consumers and operators alike look to make up for lost time following 2020.”

The catering and retail channels saw share of occasions increase by +1.0ppts and +0.8ppts respectively, driven by more snack and drink occasions in and around the workplace.

Find out more about Lumina Intelligence’s Eating & Drinking Out Panel here.

Dinner increased its share of occasions by +0.8ppts at the expense of breakfast (-0.2ppts) and lunch(0.5ppts). Drinks only accounted for 23.4% of all eating and drinking out occasions, +0.3ppts versus the previous four weeks.

Young Chef Young Waiter 2021 Winners Announced

The winners of the Young Chef Young Waiter UK competition were announced for 2021 at the UK Pavilion at Expo 2020 in Dubai on Tuesday night. UK Young Chef of the Year for 2021 was Connor Blades from Ugly Butterfly by Adam Handling UK Young Waiter of the Year 2021 was Sophie Heyer from The Promenade at The Dorchester The competition took place at the Aloft Dubai Creek with Head Chef Judge Adam Handling and Head Waiter Judge Simon King supported by Andy Downton, Sudqi Naddaf, Andrea La Cognata and Nicholas Reina. Sponsors for Young Chef Young Waiter 2021 include Carrefour, Aloft Dubai Creek, Dojo and Arla Pro. UK Young Chef of the Year 2021 is Connor Blades from Ugly Butterfly by Adam Handling UK Young Waiter of the Year 2021 is Sophie Heyer from The Promenade at The Dorchester

Robert Walton MBE chairman of Young Chef Young Waiter comments: "I am very proud to be here with the GREAT Campaign to promote UK Hospitality. I am passionate about the UK's fantastic hospitality sector. We are the world leaders with tourists coming from all over the world to dine in our restaurants and stay in our hotels. The UK's produce is the best in the world, so we should shout about it. We are creators for new hospitality experiences, we 'See Things Differently' that's why we are the leaders and innovators in this space. I am so excited the GREAT campaign has supported the Young Chef Young Waiter competition showcasing hospitality as a career, a profession and a vocation." Chef Adam Handling said: "Judging chef of the year has been super exciting. I didn't have voting rights in

the competition as two of my team were in the final ten, so it makes it even more special that my fellow judges picked Connor Blades as the winner. Connor really cares about the industry, cooks amazing dishes and works beautifully in a team. I always think of the relationship between chefs and waiters as being quite romantic, and the partnership he created with the waiter team was inspiring. Connor Blades is the future of hospitality, and I know for a fact that he's the future of my restaurants." Simon King of Igniting Hospitality said: "Sophie is a very worthy winner of Young Waiter of the year. She demonstrated great humility and adapted to challenging situations with a smile on her face. I'm so proud of how she rose to the occasion and surpassed all our expectations. We were particularly impressed with how she worked with her fellow waiters but also the chefs. Sophie is the complete package and scored consistently across all tasks. She has a very bright future ahead of her, so congratulations Sophie."

Sudqi Naddaf, Executive Chef at Kempinski Hotel, Mall of Emirates said: "The event was amazing and very successful, it's great to see these young chefs and young waiters competing outside their home ground. The chefs did their best and I am impressed by their level of professionalism. The competition was very healthy as chefs were very professional and supportive to each other, their knowledge of food and service was impressive. In my opinion they are all winners by being here competing in Dubai, but due to the rule of the competition there must be 1 winner and big CONGRATULATIONS to the winners from both departments."

Issue 84

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Issue 84

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Pandemic Causes Record Closures and Churn Amongst London Restaurants London restaurants have suffered their weakest growth in the last 30 years, and perhaps been in a period of contraction. That’s the conclusion of the 30th edition of Harden’s London Restaurants – the2022 publication – and its associated restaurant-finder app, which go on sale next week. The guide’s analysis is based on two years of averaged data, because COVID-19 prevented the publication of its 2021 edition, causing the guide to skip a year. By averaging two years of data, the results potentially understate the severity of the restaurant market’s low point, as it spreads the effect of closures evenly over the two-year period. But – in showing two years of identical data – the data series emphasises the prolonged nature of the downturn. Openings and Closures The guide records a rate of 149 newcomers added per year over the period. This is in the middle of the range of 107–200 added per year in the previous 10 years. Closures, however, were at a rate of 125 per year over the two-year period. This level is worse than 2018’s former high of 117 closures, and the former spike of 113 in 2003 (a year badly hit by the SARS epidemic). Net openings (that is Openings minus Closures) were at a rate of 22 per year: comparable with the lowest levels seen over the 30-year period (cf the early nineties, and 2003). Such weak figures are more dramatic in the current period: firstly, because they are relative to a much larger market than in former weak years; and secondly because they represent a two-year period, whereas historically individual weak years have been downward spikes followed by immediate strong growth. Viewing these figures on the graph of London Net Openings – which carries a pronounced hump between 2014 and 2018 – raises a question as to whether the four-year period of record growth in the middle of the

decade 2010-2020 was fundamentally unsustainable even without the pandemic. The dramatic nature of the COVID-19 induced downturn is most evident in the statistics on churn. At 1.18 for two years, not only is this ratio the lowest recorded, but it dramatizes the unprecedented severity of the COVID-19 years, compared with prior downturns where an increase in churn has quickly been reversed in each case. The guide’s co-founder, Peter Harden, said: “Even before March 2020, over-supply was a problem in the London restaurant market, and the pandemic meant there was absolutely nowhere to hide. The result has been the most dramatic period of closures and churn that we have yet seen. Recessions normally hit weaker performers. In the closures we record, the fall-out is more randomly spread, with many excellent businesses shuttering due to factors as diverse as a City-based location, recalcitrant landlords, or a decision to take retirement and bow out gracefully. And all the above is before we start to factor in the new normal of the dire staff shortages created by Brexit.” The new guide records a large number of high profile closures, many associated with celebrity names over the two-year period. These include include: Alyn Williams (although the circumstances were singular); The Bleeding Heart Restaurant (though tavern and brasserie continue to operate); Bryn Williams at Somerset House; The Dairy; The Frog Hoxton (relocated); Galvin HOP (reformatted) and Galvin at the Athenaeum; The Gilbert Scott (to be relaunched in new ownership); The Greenhouse; Hai Cenato; Hix, and Hix Oyster & Chop House; Kym’s by Andrew Wong; Merchants Tavern; Rochelle Canteen at the ICA; Roux at Parliament Square; The Square; and Texture.

Earls Barton Pub Scoops Gold Prize at Northamptonshire Food and Drink Awards The Old Swan in Earls Barton has scooped gold prize in the Local Food Hero of the Year category of the 13th Annual Northamptonshire Food and Drink Awards, sponsored by Moulton College. Keith Goddard and Paul Dexter of The Old Swan were presented with their award at a ceremony held at the Royal and Derngate in Northampton at the end of October. The pub team were celebrated for their work throughout the pandemic where they undertook a variety of activities to support their community. These included organising the donation and distribution of food and warmth hampers throughout the winter, including pantry staples, blankets and fleeces. They organised regular lunches and went shopping for the

elderly and vulnerable in the community. This is not the first recognition of their great work, as they were also featured on BBC primetime favourite The One Show. Paul said: “We’re delighted to have received this award which is testament to all the hard work the team have put in over the last 18 months under difficult circumstances. We’d like to thank the judges for their kind words and our local community who have helped us go from strength to strength since we re-opened our doors and have really shown us their support. We look forward to welcoming guests new and old to celebrate the success with us.”

Delivery and Takeaway Sales Growth Slows in October as Eating-Out Confidence Builds Issue 84

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Growth in delivery and takeaway sales has eased as consumers return to preCOVID-19 eating-out habits, the latest edition of the CGA & Slerp Hospitality at Home Tracker shows—but revenue continues to run at nearly double 2019 levels.

October edition of the separate CGA Coffer Business Tracker, with a different cohort of contributing companies, indicates that managed restaurants, pubs and bars grew their sales by 3% on October 2019.

The exclusive Tracker, which measures sales at Britain’s leading managed restaurant and pub groups, shows that combined sales by value for October were 98%higher than in October 2019, and 13% above October 2020, when businesses were operating under severe COVID-19 restrictions. The rate of 2021-on-2019 growth has steadily slowed from 206% in July to 176% in August to 130% in September.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, says: “Deliveries and takeaways have boomed ever since lockdowns began in Spring 2020, but sales are now starting to settle into new patterns. However, with many people growing accustomed to the convenience of deliveries, and concerns about eating and drinking out lingering for others, these channels are going to remain central to trading. For all managed groups, balancing at-home and eat-in business, and growing both without compromising either, is going to be an operational priority as we move into 2022.”

The Tracker from CGA and Slerp shows the increase in delivery sales since 2019 has been seven times higher than takeaways—a result of consumers becoming more used to having food and drink delivered to their door rather than picking it up. Put together, deliveries and takeaways accounted for just over 27 pence in every pound of spending at managed groups in October 2021. Growth in deliveries and takeaways continues to be much higher than in eating and drinking out. The

Slerp founder JP Then says: “Takeaway and delivery sales continue to out-perform pre-pandemic levels. As more diners return to the On Premise, we’re seeing the importance of digitalisation of the entire restaurant experience with an increase in adoption of products such as order at table solutions as well as continuing demand for online ordering. Operators who harness the power of digital for both On and Off Premise dining are the operators seeing the biggest success.”

Blacklock to Open its Biggest Restaurant in Covent Garden London’s favourite chophouse, Blacklock, is set to open its fourth restaurant in February 2022 in the heart of Covent Garden’s theatreland. Over three years since the group last launched a new restaurant, with its flagship on Soho’s Great Windmill Street in 2015, followed by their City and Shoreditch restaurants in 2017 and 2018 respectively, the new opening promises to bring Blacklock’s much-revered meat and inimitable hospitality to Covent Garden’s revellers. The restaurant, which will be the largest Blacklock yet, will make its home beneath bustling Bedford Street in a building that used to house the King’s Coachmakers, seating 110 covers. Renowned for the highest-quality meat in the land, owner Gordon Ker and team have kept their absolute commitment to sustainability true to the bone, quite literally, at the new Covent Garden restaurant. Blacklock’s whole animal approach means they make something out of everything, and Covent Garden will see new and lesser known cuts of meat hitting the menu for the first timeFurthering the brand’s sustainability ethos and focus on community, Blacklock has begun the journey towards B Corp

status, a certification that proves a company’s commitment to purpose over profit. In line with this, Blacklock’s ‘Planet Promise’ sees a tree planted for every customer that dines with them – an initiative launched during lockdown which has so far seen over 125,000 trees planted. In addition, Cocktails That Give Back signifies that a donation to charity partner, End Youth Homelessness, will be made for every cocktail sold. Commenting on the upcoming launch, Gordon Ker said: ”It’s been a rough two years for everybody and so, over 3 years since we last opened a Blacklock, we are bubbling over with excitement to be looking forward, growing again and opening our fourth restaurant in the heart of Covent Garden and, in particular, creating fantastic new opportunities for our brilliant and loyal teams as well as introducing neverbefore-seen dishes to the menu for our guests. We cannot wait to open and become part of the local area, home to so many other fantastic restaurants, theatres and history.”

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Issue 84

Staff Perspectives: How Industry Operators Can Boost Retention Staff shortages, long working hours and management stress are all accepted facets to working in the hospitality industry. The COVID-19 pandemic has admittedly led to increased pressures around recruitment and retention, but no one can wholeheartedly say this is a new problem. The challenges surrounding staffing, and the shortage of good candidates, is endemic in hospitality the world over. So how can the industry mitigate this problem? As a first step, hospitality, tourism and events management operators should seek to understand, train and advocate for their workforce. Businesses must also include the viewpoint of their staff in all management decisions. As it stands, the lack of awareness of the needs of those with their feet on the ground within these industries is illuminating, and this extends to their training and management. Hospitality is a vibrant and fast-paced industry to be part of, and many would argue it is the best place to work. However, when management ‘manage’ teams within narrow profit margins, and training and career progression are vague and de-prioritised, it is understandable why staff are reluctant to apply for work, or remain in employment long-term. Understanding staff perspectives can go a long way towards solving resourcing issues in the industry. Importantly, there is a gap in existing training and education for their roles, and staff are often not equipped to deal with the challenging encounters present in hospitality. There is a sector-wide organisational cultural assumption that staff should learn how to deal with problematic encounters with customers and colleagues

‘on the job’ and this presumption leads to higher turnover. Instead, management should prepare staff for potential issues in service encounters, equip them with confidence and the ability to deal with issues, and advocate on their behalf in every situation. Focussing on customer opinion and management need will never solve a problem when the industry is founded upon the staff creating and delivering the service. The hospitality sector is the UK’s third-largest private sector employer, and accounts for 10 per cent of employment, but too often the needs of its staff are relegated. Improved workforce training across the industry, and at all levels, can help embed effective recruitment and retention strategies within businesses. For instance, if management knows there is a different front and back of house culture, then it’s important it relays this to its team and explains how it should be utilised professionally. Or on the restaurant or bar floor, if there is a possibility that a customer could respond disrespectfully to the front of house team, then it is vital staff are prepared for how to respond professionally, and understand how management will support them. If a business serves alcohol, and there is a potential for drunk customers to become aggressive, then giving teams the skills they need to manage those situations will help to diffuse difficult encounters – a particularly important issue in the run up to the festive season. This rule should also extend to company culture and policy. For example, if a business has a uniform which could be seen as ‘gendered,’ then its management team must clarify to potential recruits how they can alter this to suit each individual. Delivering improved training, and keeping the day-to-day experience of staff at the heart of a business, will naturally lead to increased competence in the labour force, and drive retention. Competent and successful staff will also boost the service experience for customers – a valuable bonus given the current fragility of the UK hospitality industry. Dr Miriam Firth is a senior lecturer in environment, education and development at the University of Manchester.

Licensed Trade Charity Wins 2021 Charity of the Year at the ACO 75th Anniversary Awards The Licensed Trade Charity are proud to have won the 2021 Charity of the Year (£5m+ income) award at the Association of Charitable Organisation 75th Anniversary Celebration on 11th November 2021. The ACO said "the awards recognise the commitment and accomplishments of charities across the sector." The Charity were invited to present and share their experience, and that of the licensed trade sector, and to talk about how the Charity has supported over 100,000 licensed trade people since the start of the pandemic and to highlight the challenges faced by the sector since March 2020.

Recent launch of their free App makes their free support even more accessible to licensed trade people across the hospitality sector. Chief Executive, Jim Brewster, said "We're proud to be given this award that recognises the fantastic work of the whole team at the Licensed Trade Charity, and we want to thank operators across the licensed trade sector for their continued support in helping us to reach those people who could benefit from using our free services and receiving a grant." Paula Smith, Jola Strong and Carolyn Jenkinson from the Licensed Trade Charity accepted the award from D'Arcy Myers, Chairman of the ACO.

The Great Resignation 18

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By Paul Kelly, head of Employment at Blacks Solicitors LLP ( Due to the unprecedented economic impact the 2020/21 lockdowns had on UK business, many were concerned that, once life returned to normal, employers up and down the country would be forced to make swathes of redundancies. Indeed, it generally seemed to be accepted in the media that once furlough ended for good at the end of September 2021, the employment rate in the UK would fall off a cliff. This did not happen. Instead, we have found ourselves facing the opposite situation. Rather than employers getting rid of employees en masse, it is employees who have been choosing to leave employment in large numbers. This trend has been christened _‘The Great Resignation’_ (or _‘The Big Quit’_ in the USA). The Great Resignation is a global phenomenon, which has been seen both as a response to the changes in the working environment prompted by lockdowns and related to the large number of employees who experienced homeworking for the very first time. Many workers leaving their employment are citing dissatisfaction

with their current roles, a reassessment of their priorities and a desire to take up new opportunities with a better work-life balance. In addition, after over 18 months of COVID restrictions during which many businesses worked twice as hard just to ‘stand still’, burnout is also a major factor. Many employees feel they are overworked and have too much on their plate. The severity of The Great Resignation can be seen in the number of available jobs in the UK, which surpassed one million for the first time ever in August 2021. A survey by Randstad UK found that almost a quarter of workers in employment are actively seeking new employment. When seen against the backdrop of escalating wages in certain sectors, as employers fight to fill vacancies, The Great Resignation highlights the need to focus on the wellbeing of existing employees. This exodus of staff does not appear to have been primarily motivated by money or benefits, but, instead, a desire to work differently and embrace flexibility in working patterns. In practice, what this means is that employers will have to adapt their working practices and recruitment strategy to ensure that the needs of their employees are met or they risk losing the war for talent. With such a large number of employment vacancies, seemingly against all odds, it has become a candidates’ market, with employees more able to be choosy about which employers they want to work for.

Multi Award Winning Hertfordshire Based Brewer Takes on Third Star Pubs & Bars Lease

Multi award winning Hertfordshire based brewer and multiple pub operator, Farr Brew1 has taken on a substantive lease for The Eight Bells in Old Hatfield and is undertaking a joint £230,000 refurbishment with Star Pubs & Bars.

five pubs in two years. We are looking now to consolidate our estate and grow it steadily and prudently. Our long-term plan is to take on one pub a year. We’re already in preliminary talks with Star Pubs & Bars about another pub.”

The Eight Bells is the company’s third Star Pubs & Bars lease, with another pub on a temporary management agreement. It also has a further leased pub, two freeholds and a brewery bar.

Funds are being spent upgrading the exterior to create the best outdoor pub garden in Old Hatfield. Inside, a new kitchen is being fitted and the layout reconfigured to increase covers from 27 to 45. New décor will bring the pub up to date, whilst retaining features such as flagstone floors and fireplaces will maintain the pub’s character.

The grade II listed pub, built in 1226, was frequented both by highwayman Dick Turpin and by Charles Dickens, who gave it the fictional name the One Tun Pub in Oliver Twist. Co-founder and director of Farr Brew, Nick Farr says: “My partner Matt Elvidge and I could immediately see the potential of The Eight Bells. Its historic background, location near Hatfield House and opposite the proposed new development in Old Hatfield, and lack of family friendly nearby pubs made the pub an appealing proposition. “We have expanding rapidly since opening our first pub – opening

Star Pubs & Bars Business Development Manager, Oli Bishop adds: “We’re delighted to be investing in the Eight Bells with Nick and Matt. They’re well-known, multi award-winning local Hertfordshire operators who have built their business on their passion for beer and excellent service. The revamped pub will be a place everyone can enjoy and will be an asset to the area.”

Foodservice Inflation Set to Rise as Supply Chain Issues Cause Christmas Concerns Issue 84

Latest edition of the CGA Prestige Foodservice Price Index reveals an easing of inflationary pressure in September, but predicts sharp cost increases over the winter

Rising demand, product shortages and distribution issues are combining to put foodservice prices under severe pressure as the run-up to Christmas begins, the new edition of the CGA Prestige Foodservice Price Index reveals. The return of schools and increasing volumes from hospitality, business and industry drove a further surge in volumes in the supply chain in September, leading to a sharp increase in product shortages. While problems eased slightly over the month and into October, in-bound supply to wholesalers remains under deep stress. The supply chain has also faced major issues including a chronic shortage of HGV drivers, pickers and manufacturing and production staff. This has left insufficient stocks in key areas, with post-Brexit difficulties in the importation of goods adding to the shortages.

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While the latest edition of the CGA Prestige Foodservice Price Index reports that prices remained flat year-on-year in September, it predicts inflation is likely to rise throughout the remainder of 2021 and into 2022. With operators and suppliers reporting significant price rises in October, the rate of climb is expected to increase sharply in the months ahead

Shaun Allen, CEO of Prestige Purchasing, said: “From a flat September, we expect prices to be up between 3% and 6% year-on-year by the New Year, with an even higher peak thereafter. Operators would be well advised to focus particularly on the weeks commencing 29 November and 6 December, as these are peak volume weeks for our suppliers.” James Ashurst, client director at CGA, said: “This autumn may prove to be the calm before the storm in foodservice price inflation. Rising demand, falling supply and distribution issues are straining many areas of the market, and prices will inevitably rise in the months ahead. It is an unwelcome trend for hospitality businesses that are already facing severe operational challenges, and highlights the sector’s need for sustained government support in the months ahead.”

Guild of Beer Writers Publishes Shortlist for Annual Awards 2021

The British Guild of Beer Writers has shortlisted 35 writers, journalists and bloggers in its Annual Awards 2021. Category winners and runners up as well as the overall Beer Writer of the Year and Brewer of the Year will be unveiled on 2 December at the Guild’s Annual Dinner in London.

Judges read, viewed and listened to some 150 entries including newspaper and magazine articles, blogs, radio broadcasts, films, podcasts and books, which were this year given their own category. Entries were submitted across 13 categories and the winners will share a highest-ever prize fund of £17,000 thanks to the Award sponsors. The shortlist was selected after a robust judging process by a panel chaired by Emma Inch, Guild Chair, comprising: Keith Bott, MD of Titanic Brewery; Sarah Bridge, founder of the A Lady of Leisure travel website and former Mail on Sunday correspondent; Joanna Copestick, publisher at Kyle Books; Matt Eley, communications consultant and former editor of Inapub magazine; Paul Hegarty, Secretary of the All-Party Parliamentary Beer Group; Emma McClarkin, chief executive of the British Beer & Pub Association; Ned Palmer, cheesemonger and author; Valentine Warner, chef, writer and broadcaster and Georgina Young, brewing director at St Austell Brewery. Emma Inch said, “We’re delighted to have restored our Annual Awards to their pre-pandemic status, with 13 categories, a record prize fund and entries from talented individuals across the world of beer and pub


“Entries across all categories were of a high standard and it was great to see the breadth of topics covered and the diversity of media used. Selecting our finalists was a challenge for the judges and everyone on the shortlist should be very proud of their achievement.” She added: “We’re thrilled to be holding our Awards Dinner again and welcoming Guild members and industry friends to One Great George Street for an evening of great beer, delicious food and good company.” The Brewer of the Year Award, sponsored by SIBA, is decided by Guild members, who firstly nominate brewers they think should win the accolade, and then vote in an online poll. The Awards dinner will be held on Thursday 2nd December at One Great George Street in Westminster. Guests enjoy dinner with beers matched to each course and beers before and after the meal, provided by the Awards sponsors. Guild members, both individual and corporate, and non-Guild members, are welcome to attend, more information and tickets are available on the Guild website: In a ‘first’ for the Guild dinner, industry charity Only A Pavement Away will have a presence in the pre- and post-dinner bar area. The charity supports people facing homelessness, prison leavers and veterans into careers within hospitality.

Scotland’s hospitality trade bodies (NTIA, SBPA, SHG, SLTA, UKH) have today released joint survey results highlighting the impossible financial situation that extension of vaccine certification would put the sector in. A survey of more than 150 business owners and operators reveal the extent of the impact any extension would have on the hospitality sector, which is vital to local economies and the country’s tourism offer. At the moment, 83.6% of businesses say that turnover is down by over 10% on pre-pandemic levels. If vaccine passports were extended to wider hospitality: 2% of businesses would not survive with the winter without further Government support. 4% would have to cut staff hours (if trade reduced as expected). The survey also found that for those businesses already impacted by the policy: 2% say trade has been negatively impacted. 2% have seen trade reduced by over 20% since the introduction of the scheme. Less than 1% say business has been unaffected. In a joint statement, the trade bodies said:

“From this survey it is clear to see that Scotland’s hospitality sector is in a precarious situation, making the recovery period all the more important. Four out of Five (83.6%) businesses are significantly below prepandemic levels and with inflation, debt levels and other costs rising, the sector is facing a very difficult winter ahead. “The survey also shows that covid certification has a hugely negative impact on businesses already caught by the policy and any extension will have a devastating impact on the wider hospitality sector. Three quarters (76.2%) say they would not survive without further economic support from Government, should the policy be extended. “It’s a similarly worrying picture for staff with over 95% of businesses saying that if trade reduced in line with expectations, they would have to reduce staff hours by the same or greater percentage as the loss of turnover. Given that turnover has reduced by 20% to 40% for businesses impacted by the scheme, this would be a devastating blow for the sector’s 100,000 workers just in the run-up to Christmas. The Scottish Government must take this into consideration when making the decision on any extension of the covid certification and provide the economic support to keep thousands of businesses afloat.”


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Fears Vaccine Certification Extension Will Sound Death Knell for Hospitality Sector

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39% of Brits Tip Even When They Are Not Happy with the Service 22

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• Consider how often you go out to places that expect a tip. Maybe you’re eating out too often or getting a lot of taxis. See if you can cut down on nonessentials to save a lot more money. • Something wrong? Don’t be afraid to say. If you have a problem with your meal or maybe your haircut isn’t to your liking, always say. It gives the person a chance to rectify the problem for you and they can deservedly receive a tip after all. • Don’t feel obligated to tip bad service. If the issue isn’t fixed, simply pay what’s required but don’t tip out of politeness. In the UK, tips don’t form part of an employee's salary. UK workers must receive the National Minimum Wage at the very least.

The government recently revealed that they’re going to make it illegal for employers to withhold tips and service charges from hospitality staff. With this in mind, personal finance experts, Ocean Finance ( surveyed 1,000 Brits to uncover whether we’re a nation of over-tippers, or if our stereotypical politeness as Brits stops at our pockets… Ocean Finance’s findings have revealed that: • Almost two-fifths (39%) of Brits tip even when they are not happy with the service. • Restaurants have the biggest beneficiaries when it comes to this behavioural trend, with 37% of Brits admitting to tip even if they were unhappy with the service. • This was then followed by the hairdressers, with almost a third (32%) of Brits tipping despite unsatisfactory service.

25-34-YEAR-OLD’S TIP THE MOST – SPENDING MORE THAN £30 PER MONTH DOING SO Sarah Neate, Editor in Chief of Ocean Finance said: _ “Our research also found that 25-34 year-olds tip the most, spending more than £30 per month on tipping. As it's customary to leave 10% of the bill when eating out, and this age range tends to socialise and eat out a lot this may explain why they tip the most.” _“As people get older, it appears that they tip less, with 45–55 yearolds tipping an average of £8 per month, and 65+ year-olds tipping an average of £5 per month. This could be to do with the fact that people might eat out less or potentially have tighter budgets as they enter retirement.”

A FINANCIAL EXPERT EXPLAINS FIVE TIPS FOR TIPPING RIGHT Sarah Neate, Editor in Chief of Ocean Finance said: “Whilst cash tips are already protected, this new legislation means hospitality workers will

also be entitled to tips that are paid via a debit or especially important in a growing cashless society.”

credit card. This is

To help those who are unsure how much is the right amount to tip, Sarah has provided her top tips below: • Set a tipping budget. At the start of each month, figure out the maximum you’d like to spend on tipping, based on what activities you’ve planned. You don’t have to spend this much, but it’s good to have a rough idea in mind. • Stick to UK tipping etiquette. 10% is considered to be the standard tip for most UK services. So it’s a safe bet if you’re unsure how much to pay for an experience you enjoyed.

2021 Andrew Fairlie Scholarship Winners Announced

The Hospitality Industry Trust (HIT) Scotland has announced two outstanding chefs as recipients of this year’s prestigious Andrew Fairlie Scholarship.

The two talented chefs who most impressed the panel of expert industry judges are Amy Stephenson, aged 22, Junior Sous Chef at The Torridon, and Josh Wilkinson, aged 25, Senior Chef de Partie at the Isle of Eriska Hotel. Positioned as the ultimate scholarship any aspiring chef could receive, the Andrew Fairlie Scholarship is awarded annually to one female and one male chef in light of Andrew’s unwavering commitment to diversity in the kitchen. The finalists had to prove their worth in a skills test, where they had to recreate a classic Andrew Fairlie dish, and showcase their knowledge, individuality and creativity as a chef by choosing and producing two additional elements to complement this. This took place on November 16th at Perth College UHI, with the winners announcement taking place at Gleneagles. Spearheaded by HIT Scotland and supported by the First Minister, Scottish Government, and Gleneagles, the scholarship was launched in February 2019 in recognition of Andrew Fairlie’s significant and lasting contribution to the hospitality industry. The judges included Michelin star chefs Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, Tom Kerridge, Sat Bains and Lorna McNee, and Scotland’s National Chef Gary Maclean. Stephen McLaughlin, lead judge and head chef at Restaurant Andrew Fairlie, said: “What a thrill it has been for us all to get back together for finals day of our second Andrew Fairlie Scholarship. It has been especially exciting this year to have been able do in it in our brand-new host venue, Perth College UHI, for the cook off. “Full credit goes to all our finalists, who have maintained their match fitness in the run up to the final. We asked the finalists to cook a classic dish from Chef Andrew’s repertoire, while showcasing their own techni-

cal abilities in creating inspiring garnishes along with an intelligent, well thought out sauce.

“Every one of the finalists showed great desire and passion to become one of the next Andrew Fairlie Scholars, and many congratulations to Amy and Josh who came out on top and will now receive some inspirational and educational experiences to help build their careers.” David Cochrane, HIT Scotland Chief Executive, added: “After the challenges of the last couple of years, it was truly inspiring to see this group of talented chefs in action, showing off their creativity, hard work and dedication to their craft. Huge congratulations to Amy and Josh, who will now get to experience some fantastic opportunities as Andrew Fairlie Scholars!” Conor O’Leary, Managing Director of Gleneagles, said: “The flair, creativity and passion displayed by all the finalists echoes the culture of excellence that Andrew established and is testament to the extraordinary pool of culinary talent we have here in Scotland. We’re thrilled for the winning recipients and look forward to following their careers and supporting them as they develop as chefs.” Ype van der Schaaf, Sector Manager of Hospitality and Food Studies at Perth College UHI said: “Hosting the Andrew Fairlie Scholarship final within our kitchens and facilities was a great opportunity to support HIT Scotland, and our students welcomed the chance to be involved. Many congratulations to the welldeserved winners, we enjoyed watching all of them work and create their fantastic dishes.” The winners will gain industry-wide recognition as Andrew Fairlie Scholars and experience educational and inspirational opportunities, such as a practical stage in an international kitchen and at two Michelin star Restaurant Andrew Fairlie at Gleneagles and three Michelin star restaurant Core by Clare Smyth. The first Andrew Fairlie Scholarships were awarded in 2019, with the competition having been postponed last year due to the pandemic. The inaugural winners were Emma-Rose Milligan and Joseph Harte.

Brits Turned To Wine and Spirits When Pubs Closed In 2020 Lockdowns Issue 84

The British Beer & Pub Association (BBPA), the leading trade association representing brewers and pubs, has revealed that Brits drank more wine and spirits – but less beer – during the 2020 lockdowns.

At the recent Budget, Chancellor Rishi Sunak unveiled changes to modernise the alcohol duty regime in the UK to better incentivise the consumption of lower-strength drinks such as lower alcohol beer. This, the BBPA hopes, will aid British beer in growing market share once more, along with the reopening of pubs in 2021 where consumers are more likely to choose beer on draught over wine or spirits.

During the lockdowns of 2020, the percentage share of alcohol consumed through wine in the UK increased by 2 percentage points.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “Lockdowns and the shutting of pubs in 2020 meant Brits drank more wine and spirits, but less beer, than in previous years.

Over the same period, the percentage share of alcohol consumed through beer decreased by 4 percentage points – with total beer sales in 2020 falling by 14.2%.

“With the pubs closed, its clear people turned to wine and spirits from shops and supermarkets rather than beer. Because of this, overall beer sales in 2020 fell by 14.2%. In short, sales in supermarkets didn’t make up for sales lost from closed pubs.

It means that during 2020 and the height of the pandemic and lockdowns, Brits consumed 33% of their alcohol through beer and another 33% through wine, compared to 37% for just beer and 31% for just wine in 2019.

According to the BBPA, the key reason behind the shift in drinking habits during the pandemic was due to the forced closure of pubs, which led to Brits consuming wine and spirits bought from supermarkets and shops instead of draught beer bought over the pub bar. Typically, 7 in 10


close during the lockdowns of 2020.

The finding comes from new data published by the BBPA in its latest 2021 Statistical Handbook – a ‘must read’ for anyone with an interest in the UK drinks sector.

Over the same period, Brits consumed 26% of their alcohol from spirits, up 2 percentage points from 2019.

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alcoholic drinks served in a pub are beer. The trade association says the data shows how crucial pubs are to encouraging moderate consumption of alcohol through draught beer, which is on average 4.2% ABV. It also said the numbers demonstrated the damage of lockdowns to brewers, who lost a key route to market when pubs were forced to

“It goes to show that when people visit the pub they primarily drink beer, which on average is 4.2% ABV, the lowest strength alcohol category and so ideal for moderate consumption. It is great to see the Chancellor recognise this and promote lower strength alcohol drinks with his changes to the UK alcohol duty regime announced in the recent Budget. “With pubs open and trading again in 2021, we hope customers will revert to choosing a beer at their local – a safe and managed space at the heart of communities throughout the UK.”

Beer & Pub Industry 'Cautiously Welcomes' Deposit Return Delay The Scottish Beer & Pub Association (SBPA) has 'cautiously welcomed' the Scottish Government's announcement to delay the introduction of the Deposit Return Scheme (DRS), saying it's crucial for a successful scheme. The SBPA, which is a founder member of Circularity Scotland Ltd - the government appointed scheme administrator - has advised that September 2023 is the minimum realistic date the sector needs for the introduction of DRS.

Commenting, Scottish Beer & Pub Association Chief Executive Emma McClarkin said: "The beer and pub sector cautiously welcomes confirmation of a delay. Unfortunately, due to a variety of factors, it would have been impossible for the scheme to be ready by the previous date of July 2022. "We all share the ambition of the Scottish Government to reduce emissions, improve recycling and speedily move towards a more circular economy - this delay is crucial in that. DRS will have massive impact on both brewers and publicans, to ensure a successful roll-out of the scheme, a delay until at least September 2023 is required."

Staffing Crisis and Supply Chain Issues Keeping Hospitality Professionals Awake at Night Ahead of Most Critical Christmas Ever 24

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Feeling the Covid and Brexit impact, one in five hospitality businesses predict a stressful and challenging Christmas period. As the festive season edges ever closer, the next six weeks have never been more important to the hospitality sector as it looks to maximise on the most business-critical Christmas ever. Ordamo (, leading digital order and pay technology provider, has surveyed the sector to gauge the impact of the sizeable challenges currently facing the industry. In the run up to Christmas almost a quarter of people working in hospitality (23 per cent of respondents) said that they are worried about what the festive season holds, with one in every 33 (3 per cent) saying it's causing them to lose sleep. The study by Ordamo, champion of technology as facilitator of more efficient customer service, also found that over a third (39.2 per cent) are more optimistic and excited for what's set to be the busiest business period for the sector for almost two years. One in every 20 (4.8 per cent) hospitality industry professionals are anticipating a loss-making Christmas, with almost a quarter (22.8 per cent) saying they believe they'll see takings of less than previous festive seasons. Meanwhile, one in three (36.5 per cent) think they'll see similar to usual levels of business and just over a third (35.5 per cent) are predicting a better than usual festive period this year. Rupert Gutteridge, Ordamo CEO, said: "The hospitality sector has taken such a huge battering over the past 20 months, we felt it important to reach out a helpful hand. It's no surprise that staffing is currently causing the most worry and in speaking to so many of our clients and contacts, it is clear what an impact it is having on people's stress levels. "Hospitality is a people business after all and we feel a

responsibility, as a team with such close ties to the sector, to give the professionals in this space a voice. This ensures that the real issues that teams are facing are used to develop the essential technology solutions to ensure smooth running of day-to-day business as well as enabling growth." Jane Pendlebury, HOSPA CEO, added: "The forthcoming festive season is much anticipated by the hospitality industry having effectively missed out on it last year. However, staffing issues are having a major impact. Industries across the country are struggling to recruit the necessary numbers and hospitality is one of the foremost amongst those. "The knock-on effect of being understaffed are enormous, with disappointed guests leading to reputational issues, while overstretched staff struggling to hold the fort can lead to burnout, running the risk of yet more people leaving the industry. We're still very much hopeful of a successful Christmas period but with many pressures bearing down on the industry – not to mention the supply chain issues – it's certainly a nervous time." Lee Skinner, CEO at award-winning, interactive Asian fusion restaurant, Inamo, said: "Everyone knows it's been such a tough time for the hospitality sector over the past couple of years. At Inamo we've been in the business of introducing and harnessing technology to improve guest experience and profitability since our inception, and never has that concept been more valuable for our sector as a whole. Our technology systems have been fundamental in supporting our positive results. This platform enables us to dynamically alter menus and pricing to smooth over supply chain issues and changing market conditions, resulting in less stress for our team, especially ahead of what can already be a chaotic period." In other findings, one in nine (11.7 per cent) cite Brexit as having the biggest impact on business recently, with over three quarters (76.9 per cent) naming Covid as having had the most significant impact. When it comes to most common areas of business concern for those in hospitality, staffing, the supply chain and customer service are the three most cited (by 61.2 percent, 47.2 per cent and 18.6 per cent of respondents respectively).

Pubs and Restaurants are Dreaming of a Covidfree Christmas – Here’s How to Make It a Reality Minoo Patel, Head of Technology at BonaCaeli, looks at how technology can help pubs, bars, restaurants and hotels protect staff and customers and prevent another lockdown. entirely possible with existing technology.

Christmas is a big deal in hospitality. Fuelled by family gatherings, office parties, lavish Christmas menus and general good cheer, it is the most lucrative time of the year. But, in 2020, following a series of lockdowns and other restrictions, pubs, bars, restaurants and hotels had their worst festive season ever – with takings between Christmas Eve and boxing day down almost 80% on the previous year.

By installing air purifiers that draw in air from a room and purify it using a range of technologies, including high powered ultraviolet light, filtration systems and more, pubs, bars, hotels, and restaurants can proactively tackle the spread of Covid and help to prevent a repeat of Christmas 2020. In doing so, they would weaken the case for another lockdown, protect their valuable staff and enable everyone to enjoy a traditional Christmas without fear of infection.

This year hospitality managers are fervently hoping that their Christmas and New Year plans will not be derailed by further restrictions. Despite the success of the vaccine programme, Covid case numbers are rising, and many are concerned that the government might introduce ‘Plan B’ – which could include vaccine passports, social distancing, and the return of mandatory facemasks. Even without further restrictions, a surge in Covid cases could lead to serious staff shortages, placing strain on an already stretched industry and result in cancelled bookings. So how can we help prevent another lockdown, protect pub, bar, restaurant and hotel staff, and enjoy Christmas without Covid ruining the party? Let’s look at the solutions that have been tried so far – and one that, though it seems to have slipped under the radar, could be a game changer.

ARE THE CURRENT PLANS RIGHT FOR HOSPITALITY? We know that the re-introduction of ‘bubbles and social distancing would be disastrous for the hospitality sector this Christmas – but what about alternative measures such as mandatory facemask wearing and vaccine passports? Facemasks have almost certainly helped slow down the spread of the virus – but they are far from an ideal solution. Some people are sceptical about their effectiveness, and others simply don’t like wearing them. As a result, every month since July 2021, when mask-wearing stopped being compulsory, the number of people wearing them in the UK has steadily dropped. Vaccine passports are also problematic. Sajid Javid, Secretary of State for Health and Social Care, recently scrapped a plan to introduce vaccine passports for nightclubs due to the difficulties involved – including

HOW TO CHOOSE AN AIR PURIFIER Of course, no air purifier can completely guarantee to remove the spread of airborne viruses like Covid-19, but some do offer better protection than others. Here are a few things to consider before investing in an air purifier:

the extra work needed to implement the passport system and the possibility of venues facing discrimination cases. A leaked government document has even suggested that vaccine passports could lead to an increase in Covid infection rates by pushing the public in large numbers from nightclubs into poorly ventilated venues.

THE GAME CHANGER – HOW HOSPITALITY CAN HIT BACK AT COVID Many pubs, bars, restaurants, and hotels reacted to the threat of Covid by creating bigger, more open spaces. Covered outdoor tables, marquees, and purpose-built outbuildings can all help to provide more room for social distancing and better ventilation. But not every hospitality business has the room to create these new spaces. And big open spaces are expensive to heat. There is, however, an alternative that so far has gained very little traction in the news – and could be a game changer this Christmas. Covid-19 is primarily transmitted through air-borne mists of exhaled particles, which can remain in the air for up to three hours. What we ideally need to do is not just improve ventilation but actively remove the virus-carrying particles from the air. And the good news is, this is

• Effectiveness Look for a solution that deactivates viruses and kills pathogens – rather than just filtering them out of the air. • Credentials Look for a science-based solution – preferably one verified by government scientists or independent research. • Maintenance Purifiers that rely on very fine filters may store up viruses and could present a health risk when those filters need to be changed. • Technology Look for a solution that uses powerful but safe Ultraviolet-C radiation to breakdown and de-activate pathogens. • Innovation Some air purifiers go further than using filters and UV-C radiation, adding innovative developments such as bubbling air slowly through a medical grade bio-wash system. Make sure you choose the most effective purifier currently available. Don’t let the Grinch ruin Christmas 2021. If you’re running a bar, pub, restaurant or hotel, give yourself, your staff and your customers the gift of safe, clean air this Christmas.


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Sustainability and Inclusion Key to Easing Hospitality Recruitment Crisis The Master Innholders is urging hoteliers to focus on building sustainable and inclusive businesses to help ease the industry’s recruitment crisis. Research by Fast Company revealed that 40% of millennials have chosen a job because the company is sustainable, while 56% of workers responding to a Glassdoor survey claimed that workplace culture was more important than salary. With UN climate summit COP26 putting the spotlight on environmental issues and employers competing for candidates to fill vacancies within their organisations, there has never been a more important time to improve in these areas. Recognising the importance of sustainability and diversity and inclusion, the Master Innholders has signed up leading experts on these subjects to speak at the next Hotel Leadership Conference.

gy will be Sue Garrard, a sustainability strategy adviser who has worked with large firms such as Mars, Lloyds Bank, Heineken and O2 while Ben Wielgus, head of sustainability at Informa, will be helping attendees understand how the risks and opportunities from sustainability can affect an organisation’s overall strategy. As the senior vice president for equity and inclusion at WarnerMedia, Asif Sadiq MBE is well-placed to advise hotels on becoming more inclusive workplaces and will share his tips for embedding diversity and inclusion in all elements of a business. Providing further insight into diversity and inclusion across the hospitality sector will be Joanna Aunon, director of WiHTL, the community devoted to increasing diversity and inclusion across hospitality, travel and leisure. The organisation aims to support businesses to build inclusive cultures where anyone can thrive and reach their potential and Aunon’s session will be a must-see for hotel leaders looking for inspiration in this area.

This year’s conference chair James B. Clarke FIH MI, general manager of Hilton London Bankside, said: “The title of this year’s conference is BOLDER. BRAVER. BETTER. to reflect the industry’s intention to rebuild as we emerge from the impact of the pandemic. To support this we identified six key pillars around which to build our programme of content. Sustainability and diversity and inclusion are two of these pillars and, as research shows, jobseekers are attracted to businesses making strides to improve in these areas. “With recruitment continuing to be a huge challenge for the sector, it is therefore vital that hotels make improving sustainability and diversity and inclusion a priority. “We are thrilled to be welcoming so many expert speakers to the next Hotel Leadership Conference and I encourage senior hotel professionals to come along to find out how they can implement their tips into their own businesses.”

Cyrus Todiwala Announces Zest Quest Asia – Panasonic Autumn Challenge Champion

Aiding senior hotel professionals with their hotel’s sustainability strate-

Cyrus Todiwala, chef owner of Café Spice Namaste in Royal Albert Wharf and co-founder of Zest Quest Asia, the student culinary competition, is delighted to announce Emily Simkins as the overall winner of the Zest Quest Asia – Panasonic Autumn Challenge.

waited around for the results of the competition. When it was announced that Emily had won, all our students were able to see what can be achieved through commitment and hard work. High fives and fist bumps all around. This has raised the aspirations of a whole year group of young chefs. Thanks to Zest Quest Asia, Panasonic and and everyone involved for providing the platform four our students to get creative, compete and be inspired!”

Emily, a Level 2 catering and hospitality student at North Hertfordshire College, emerged the judges’ choice for her Thai Salmon in Spicy Coconut sauce, which she prepared using a brand new Panasonic NEC1275 professional combination microwave oven. In keeping with the competition rules, Emily submitted a video capturing the step-by-step preparation of her dish, applying both traditional methods and state-of-the-art microwave technology. For her efforts, North Hertforshire College will now be able to install the combination microwave oven permanently in its training kitchens. Emily and her tutor will receive a Santoku knife and a £50 voucher from Russums, suppliers of catering and clothing equipment.

Cyrus Todiwala, who was among the judges of the competition alongside Pervin Todiwala, Murray Chapman and Scott Kedwards, Panasonic development chef, said, “Emily went through great lengths to display her ingredients, explain each step she took in the process of creating her winning dish, and demonstrated a deep understanding of what microwave technology, could do. Her performance was consistent through out and as judges we could just imagine the depths of flavour. We’re pleased that the main prize actually goes to Emily’s college. For a such a young person to be able to share her success in this way is a remarkable achievement, because this amazing piece of kit will help enrich the knowledge and experience of her peers and lecturers as well.’

Anthony Gascoigne, lecturer at North Hertfordshire College, who as her tutor had provided encouragement to Emily throughout the competition, said, “The college had Twitter live on screen as all the students

Barnaby Sykes, head of category marketing, Panasonic, said, “Congratulations to Emily in winning the Zest Quest Asia Panasonic Autumn Challenge. But also a big thank you goes out to all the entrants, the finalists and the teams that have supported them in their colleges for the amazing work that has gone into making this competition a huge success. We’ve been really impressed with the standard of work, level of commitment and imagination shown. We thought that we’d pushed the students quite hard in this quest, but they’ve risen to the challenge and shown us a thing or two! Now we’re looking forward to working with Emily more closely to see what else we can do with the Panasonic Combination Oven.”


CLH Digital

Issue 84

Diageo Launches New Responsible Drinking Campaign "Know When to Stop" for the Holiday Season Diageo, maker of Guinness, Johnnie Walker and Baileys has today launched a new responsible drinking global campaign "Know When to Stop", designed to make people stop and think about overindulgence during the festive period. Through a series of digital animations, the campaign shows what happens when common holiday pleasures like eating sweet treats, binge watching TV and films and over-decorating your home can become one too many. Launched across Diageo's social channels, "Know When to Stop" is part of the company's commitment to reaching one billion people with dedicated responsible drinking messaging by 2030 and to educate people on the risks of the harmful use of alcohol as part of the company's 10-year action plan, Society 2030: Spirit of Progress. To see the series of animations, visit Diageo's social media channels here. Kate Gibson, Global Director of Diageo in Society said "We know the holidays are an important time of year for people to be getting together and celebrating. This campaign is a fun, festive reminder that there's a happy limit to everything and the holidays are best enjoyed in moderation, be that drinking, eating, or binge-watching." As part of the campaign, Diageo commissioned a survey of adults in the U.K. to gauge people's feelings and attitudes toward holiday indulgences and experiences. Nearly a fifth (17%) report they didn't get to celebrate the winter holidays the way they wanted to in 2020 and plan on making up for it this year: • Among those who plan to do at least one thing in excess, close to half (48%) admit they will eat more sweets and baked goods this year than in the past, while over a third will be binge-watching TV and movies (38%) and shop-

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

ping (33%). • More than one-third (35%) of people readily confessed to generally eating and drinking more during the holidays than any other time of the year. • Close to half (45%) of this group will spend more time with loved ones this winter holiday than they have in the past. • A quarter (25%) plan to do more to decorate in excess, such as hanging indoor and outdoor decorations and setting up multiple trees. • More than half (52%) of people admit they have a guilty pleasure they'd be embarrassed about, such as their food and drink indulgences or holiday spending habits. • More than 1 in 4 people (26%) with guilty pleasures confess they would be humiliated if people learned about their enjoyable weaknesses of holiday movies or TV shows, and about 1 in 5 people with guilty pleasures admit they'd be embarrassed for anyone to know how they feel about holiday-themed clothing or pyjamas, like ugly Christmas sweaters (21%) and decorating (19%). The digital animations were created by an award-winning illustrator. Cari Vander Yacht, said "I wanted to visually capture the sort of manic nature of 'too much of a good thing' which was central to the overall idea of moderation. I like tales of human folly, so I tried to capture that in a festive, over the top way." The global campaign has been designed to signpost adults to DRINKiQ - a global resource to help people make responsible choices about drinking, or not drinking. DRINKiQ is available in 16 languages and 35 country sites and is a dedicated responsible drinking website that provides training, information and practical advice on alcohol and its impact on the body, along with a range of resources to encourage moderate consumption. Speaking on the online resource, Kate Gibson added, "DRINKiQ is a great place for people to go to find out more about alcohol, the impact it can have on their bodies, and the importance of drinking in moderation." 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

Are Your Products Generating High Profit Levels To The Till? 30

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A recent report looking at the often undervalued and neglected topic of product yield, has been launched by Venners, the expert food and beverage stocktakers and compliance auditors to the hospitality industry. The business analysed over 3,000 sites across the industry, with data collected from just under 22,000 stocktakes, to discover how yield analysis can save operators up to £10,000 in annual lost profits.

The report analysed operators across pubs, bars, nightclubs, restaurants, hotels, large venue operations, together with sports & social clubs and holiday and caravan parks. It advises on how sectional yield analysis can expose underperforming product categories, which if addressed, can generate lucrative levels of profit to the till. It explains how product yield percentages can be used by operators to quickly and accurately compare sales performance across multiple sites and against competitors. However, more importantly, yield percentages tell businesses how product consumption levels actually perform against achievable sales. The findings within the report show significant yield margin differences between sectors in the industry, with wet-led operations returning on average 3% higher yields on drink products than food-led operations and hotels being the worst performing sector. Regional differences are also identified, with Scottish and London based operators tending to achieve far lower yields than those in the North and South West. Furthermore, annual profit losses can be almost £10,000 higher per site for the worst performing postcodes. When analysing the results per sector, the poorest performing category for the pub sector is packaged beers and ciders at 97.6%. The current industry expectation for this category, including both draught and packaged products stands at 99.5%, so the sector is currently losing 2%

TLT Sells London Pub Portfolio TLT has completed the sale of 12 freehold pubs for various entities, backed by funds managed by investment manager Downing LLP. The pubs, which are all located in London villages and suburbs, were sold to Portobello Starboard, an acquisition platform backed by private equity firm Zetland Capital and operated by Portobello Brewery.Zetland Capital will provide further financial support, as the business looks to grow through acquisitions across London and the south of England. The sale illustrates the resilience and continued attractiveness of the UK’s leisure, food and drink sector following the pandemic, after TLT’s acquisition of 13 sites for Urban Pubs & Bars last month.

average of yield on this category alone.

As outlined above, the report found the hotel sector to be the weakest for average yields on drinks products at 95%, whilst also demonstrating a 5% lower drinks yield on its minerals and spirits categories against other hospitality segments. Additionally, the report highlighted hotels could even be achieving 3.1% higher yields for wine, despite it being the sector's best performing category, and goes on to detail the potential reasons behind its poor performance. Interestingly, UK restaurant performance comes closest to the average hospitality yield figure across all categories, with an average 97.1% yield. Figures showed that the sector achieved its highest yield performance for wine products, closely following nightclubs and bars. Its worst performing category is minerals at just under 96%, with the report demonstrating the sector should be achieving on average 4.12% higher yield on this category alone. This report shows there is a huge amount of improvement possible on product yields across the restaurant sector. Scott Hulme, Managing Director, Venners comments: "If nothing is wasted or given away, it should be possible to achieve a 100% yield on products. Whilst many businesses have good levels of sales, if they are haemorrhaging stock through poor controls, then their operation is destined to fail. Understanding the nuances in product yield variances is one simple way for hospitality businesses to maintain a more stable bottom line." To download the full Yield Report free of charge and to find out how the correct yield analysis can save your business up to £10,000 in annual lost profits click visit Downing is an investment manager with over 30 years’ experience, £1.5 billion worth of assets under management and thousands of investors, and is a longstanding client of TLT. TLT advised Downing and the selling entities on the legal aspects of the sale, from negotiating the heads of terms and all key transaction documents to dealing with the transaction structure. The TLT team was led by corporate partner Alice Gardner, alongside associate Henry Male, solicitor Nav Mesbah and trainee Graeme Macpherson (corporate); legal director Rachel Channer (real estate); and partner Mark Braude and associate Andree Parker (tax). Martin Robertson, partner at Downing, says: “TLT are known for their extensive experience in leading significant deals in the leisure, food and drink sector, and we have worked with them successfully on many transactions in the past. It was incredibly valuable to work with such a knowledgeable multidisciplinary team and we are delighted with the outcome of this sale.” Alice Gardner, partner at TLT, says: “It’s great to see such a high level of activity and investment in the UK pubs market, especially since it weathered such a torrential storm during the pandemic. It was a great pleasure to work with Downing on yet another transaction and to help them realise this investment of high quality assets.”

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Hospitality is in the Blood for Charlotte 32

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Hospitality is in the blood for Charlotte Karadag, a 23-year-old assistant front of house manager at a hotel on the outskirts of Bristol. She has worked in the sector since she was 16, but her ties go back much further. She said: “My parents owned two businesses so I have always been involved in the hospitality industry. My Dad’s passion gave me the motivation to study a hospitality degree.” Now she is hoping that she can pass on this passion to other people, as the sector has been suffering from a severe staff shortage which is threatening the ability of some businesses to open fully and start to recover from the pandemic lockdowns. Charlotte said: “I love working in this sector because I enjoy interacting with people and helping to create a memorable experience for every guest.” During lockdown, Charlotte worked as duty manager at a supermarket while also completing her final year at university. She said: “I wanted to keep busy during the pandemic and having the role at the supermarket enabled me to develop my leadership skills which I then hoped to bring back into the hospitality industry. “At the start of the pandemic, I felt like the hospitality industry was really going to suffer, and while it has one, since re-opening there has been a massive boom. “I think that, because of the pandemic, a lot of people’s lifestyles changed and many people found new jobs in different sectors. “I think people were worried about working in this sector because they think it involve working long hours and different shifts all the time; this puts a lot of people off, as they feel they still want a social life.

you can interact with clients and build great relationships at work. “Being in the hospitality sector gives you the chance to learn a wide range of different skills, too.” Raphael Herzog, Chairman of the Bristol Hoteliers Association, said: “We hear every day that, all around the UK, some hotels, restaurants and bars are not opening fully because they simply don’t have the staff they need. Some are operating at only 75% capacity, or even less, so more needs to be done to support our industry. “A combination of the pandemic, which prompted many of our European workers to go back home, coupled with Brexit, which restricts their ability to return, has had a huge impact on staffing levels. “Hopefully, when people hear how passionate staff like Charlotte are about working in hospitality, they might be inspired to take a fresh look at joining our exciting and vibrant industry themselves. There are plenty of opportunities available. “Charlotte’s story is a great example of how quickly people’s careers can progress in our sector. “She started as a receptionist and moved quickly up the ladder to become a supervisor when we re-opened after lockdown. Within a few months, the progressed further to become an assistant manager. She’s definitely a future leader in hospitality. “Her story is just one of many examples of how careers can move quickly in this sector. There are many other benefits of working in hospitality, which can include excellent training, free meals, great service charges in restaurants and bars, complementary weekend stays and discounted rates at hotels. “If you haven’t considered a career in hospitality before, now is the perfect time.”

“But if you are a sociable person, if you are a people person, then this is such a rewarding sector, because

Bidfood Unveils The Food And Drink Dining Trends Set To Dominate 2022 And Beyond With the industry slowly getting back to some sense of normality, Bidfood, one of the UK’s leading foodservice providers, has revealed the hottest dining and social trends set to shape the industry as we enter into a very different world in 2022. Through exploring the impact of the pandemic and consumers’ ever-changing habits, Bidfood’s latest report is designed to help operators navigate the changing market, adapt their menus and delve deep into the latest flavours and cuisines dominating the industry.

THE HOTTEST FOOD AND DRINK DINING TRENDS The WOW Factor: The main reasons people are going out for food and drink are all social or celebratory. This trend is all about how people are treating themselves and what it takes to make occasions that little bit more special -– from decadent desserts, to experiential style dining and activities. The Greta Effect: A focus on sustainability is continuing to grow – in fact, 3-out-of-4 people now actively try to lead an environmentally friendly lifestyle, as well as consumers’ continued desire for more ethical consumption. Health is Wealth: The health trend continues to rise in popularity, but not in the ways previously talked about. 7-out-of-10 adults are proactively trying to lead a healthier lifestyle in new, unique ways and 8-out-of-10 people are consciously looking for menus with healthy options when eating out. As ‘healthy’ food is subjective, operators need to look at all aspects, from the classic less sugar or calories, to those 1-in-3 looking to reduce alcohol. Celebrating British: Consumers are more eager than ever to support the British economy – which is not surprising given the impact of the pandemic and Brexit. 56% of UK adults are actually making decisions on where to eat out based on the venue’s policy of sourcing British products and 86% of adults are choosing British cuisine more often than they did in 2019. Flavours less Travelled: Over the last year, the ongoing travel restrictions drove many of us to seek adventure through different means, like food. This has resulted in consumers becoming more experimental with their choices. In fact, 6in-10 people are now opting for venues that offer new and interesting cuisines, meaning it’s the perfect time for operators to tap into those ‘off the beaten track’ cuisines that are gaining traction: Peruvian – with a vibrant mix of exotic flavours built from Japanese, Spanish and Arabic influences

Scandinavian – well-loved for its simplicity and fresh ingredients, focusing on ancient cooking methods such as preserving, smoking, pickling and salting Burmese – the most niche of the trends, boasting unique tastes with familiar formats such as noodles and curries Pacific Rim – this highlights key dishes associated with health, such as fresh poke bowls Filipino – these cuisines are the perfect combination of sweet, sour and salty flavours, appealing to all variety of consumer palates To read our latest recipes for each trend, please visit the individual trends pages: Catherine Hinchcliff, Head of Corporate Marketing and Insight at Bidfood commented: “This year we’re excited to see that the food and drink trends surfacing are all about adventure and experience, giving chef’s lots of scope for creativity. Unsurprisingly, consumers are looking for something a bit special on menus to look forward to, balanced against a clear desire to live a healthier and more sustainable lifestyle. “For our 2022 trends, we’ve worked with CGA to run our own exclusive research, which not only surveys consumers, but also draws from the opinions of food influencers, as well as a Futurist. This means that we can help customers look further ahead, and future proof their menus.”

MACRO SOCIAL TRENDS Alongside the food and drink dining trends shaping the industry for 2022, there are a range of wider macro social trends that have also become increasingly apparent. These trends continue to reveal shifts in consumer attitudes, behaviours and lifestyles, as well as showing that economic, social and sustainable influences are changing how we think, make decisions and act. These social trends explore: Kind and caring – looking at community and ethics Experiences matter – fun immersive social experiences and activities Third space and a changing pace – flexible working and changing lifestyles Going digital – the rise in technology across the industry, from Deliveroo to digital dining-in For full in-depth insights, please read more via our 2022 digital trends guide here:

Products and Services Staff Problem Solved! Haviland Presents Portofino


CLH Digital

Issue 84

Haviland presents Portofino, a dinner set that masterfully combines Italian taste and French knowhow. For this edition, the porcelain Manufacture offers a new take on mosaic, drawing inspiration from the colours of Portofino, a stunning village known for its golden reflections and shades of blue. Since the Middle Ages, mosaics have been used to adorn the most beautiful houses, and have over time become a staple of Italian heritage. The Haviland Manufacture unveils a collection rich with Mediterranean influences and a prestigious decor made of more than 20 different mosaics. Each square is embossed and illuminated by beautiful reflections that reveal the finest details of exceptional craftsmanship. With this collection, Haviland highlights the richness of Mediterranean know-how and bears witness to a profound heritage of international influences. Through a succession of ever more refined decora-

tions, the serving plate sets the tone for the whole dinner set, creating flawless harmony between the various mosaic motifs. Portofino also features two versions of the gastronomy plate to choose from or combine according to one’s desires, and a dessert plate that highlights the whole set. The collection features distinguishing characteristics, including elegant and finely assembled decors. Every piece showcases a perfect harmony of mosaics, transforming each item into remarkable and unique jewels. Modernity, authenticity and a skilful blend of craftsmanship are the essence of this Limoges porcelain dinner set. With Portofino and its elegantly embossed decor a hallmark of the Manufacture for nearly 180 years the Haviland Manufacture takes you on a marvellous journey to the heart of the Mediterranean.

Shanty Spirit This evocative small batch Organic Botanical Vodka offers you an experience like no other. An expertly crafted intricate blend of five hand-foraged organic British seaweeds create stunning undercurrents of Umami flavour. This subtle depth of flavour is further enhanced by ripples of Wasabi, Galangal, Yuzu, Bergamot and Sea Buckthorn dancing on the surface. Each Botanical isseparately vacuum distilled to extract and retain the freshness that nature intended. Finally we add a pinch of Dorset sea salt to remineralise the purest of water with which the spirit is cut. Let your taste buds take the plunge and transport yourself directly to the water’s edge. As well as being enjoyed as a “Sipping Vodka” or a “Shanty on the Rocks”, Shanty Seaweed Botanical Vodka breathes new life and adds delicious dimensions to some old classics. It also pairs beautifully with seafood.

SHANTY MARY 50ml Shanty Seaweed Botanical Vodka, 125ml tomato juice, 5ml lemon juice, pinch of sea salt, pinch of white pepper, 4 drops of Green Tobasco, 2 dashes Worcester Sauce, Seaweed powder. Pour all ingredients into tall glass with ice, mix. Garnish with celery and lemon wedge. (+44) 7979-237-649 Facebook- @shantyspirits Insta- @shantyspirit

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.

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

for the quick change in demand – You will be surprised how effective a simple ‘Recruiting Now’ banner will solve this issue for you. The added flexibility of being able to use your banner over and over again means it is the perfect way to recruit staff quickly. HFE don’t only print Pub Banners, they print banners for any purpose and cover all market sectors ranging from Birthday Banners to Solicitors or Accountants to Engineers and Schools to Construction Safety. With various online categories it is worth looking to get some ideas on new promotions or help you plan some future events and if you only need two printed banners you could even donate your third free banner to your local school? Schools are always on a tight budget and free school banners would be greatly received by any schools! For more information visit today!

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

WTTB – Print Ordering Made Easy… To take liberties with a popular phrase, “no business is an island.” To succeed there are so many other factors to take into consideration, which is why it’s important to ensure that you have reliable, cost effective and professional suppliers in your corner. WTTB is one such ally, so much so that we don’t see ourselves as service to your business but rather an extension of it. Our print on demand and up-to-the-minute technology means that we can provide everything you need for your offline marketing – from banners to flyers to signage and all points in between. Through our state-of-the-art site you can manage your print requirements seamlessly and easily, with a fast turn around time. And although we’re a digital service, we’re there every step of the way to give you our support or answer any queries. Our products are suitable for an endless range of sectors and particularly for hospitality. From information packs to menus, from promotional

materials to vouchers and loyalty cards – we’re about producing everything your business needs to keep your existing customers happy and to help you win new ones. We have a long and strong track record in helping boost our customers’ bottom line with endless solutions to help you get your business noticed and keep it front of mind. Print is an essential tool for any successful business so find out what we can do for you by visiting

Giving Presentation Some Recognition It’s well known that the presentation of a dish can have a significant impact on a diner’s perception. Not only can a wellpresented plate of food intensify anticipation, it also encourages diners to believe ingredients are of a higher quality and prepared by a more experienced chef. However, it’s not just food that catches the diner’s eye, consumers repeatedly tell us that the use of customized items such as branded greaseproof paper encourages them to rate a venue as more professional, longer established and raises their expectations of the food they’ll eat. In our increasingly visual society first impressions matter more than ever as consumers demand that all important wow factor. Thanks to social media, every customer is promoted to food critic and their experiences are out there for the world to see - positive or negative. Take a scroll through Instagram and chances are you'll spot a food photo. With more than 500 million posts tagged #food or #drinks, food and beverage photos are some of the most popular content on Instagram and it’s important businesses capitalize on this trend.

With each dish served it’s likely that customers are posting images on social platforms, with or without your interaction. Where food presentations include your logo, such as those served alongside branded greaseproof paper, customer images are automatically branded. Not only do you ensure your skills are credited to your business, you utilise existing customers to upsell your restaurant to their social media network. For customers opting for take-out, presentation matters too and for this packaging plays a huge role. Packaging design allows businesses to communicate with their audience and the unboxing experience becomes a fundamental part of your customers’ sensory buying experience. Adding intentionally branded touchpoints such as branded greaseproof paper elevates both the look and feel of a product and helps create that sense of anticipation and value which consumers desire. More importantly it ensures an experience that consumers want to repeat and can’t wait to tell their friends about. Visit

Products and Services K Fee UK Introduces Affordable, Low Thrill Sanitation from Steelite Maintenance, All In One Capsule Coffee Machines Issue 84

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 Power of Scent

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

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. 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

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:

Jura Professional Coffee Machines

UK On-Trade Gets A Taste Of Bottega’s Italian Rainbow Award Winning Italian wine producer and distiller Bottega, has launched its Accademia Prosecco Rainbow into the UK on-trade market. Having already grown Accademia sales by a huge 166% this year, whilst also securing wide distribution in the offtrade, Bottega looks to continue to grow its distribution by 500% next year. Sandro Bottega, Founder & Managing Director of Bottega SPA comments; “Following a spike in Rosé Prosecco last year, we think the Prosecco market still has potential to grow. As well as new drinking rituals developed during lockdown, we’re finding that drinkers not only want quality, but they want to know the provenance of their drinks, i.e from ground to bottle. Which is why at Bottega, we’re proud to showcase our premium Italian taste, whilst also sticking to our roots of bottling in Venetian rainbow glass.” These premium bottles recognise the most celebrated holidays so that hospitality outlets can capitalise on special moments, such as Halloween, Christmas, and Pride. What’s more, the Rainbow Collection also gives a nod to the renowned Venice Carnival and its festive atmosphere. Accademia bottles are inspired by the Venetian colourful art expressions which have

become synonymous with Italian craftsmanship. Produced in Italy’s Treviso area using the traditional Charmat method, the Accademia Prosecco Spumante Doc Brut encloses all the characteristics that made sparkling wines appreciated all over the world: liveliness, elegance and versatility. In each bottle exudes combined flavours of green apple, white peach, citrus fruits, acacia flowers and wisteria. The taste conquers each palate: fresh, light and pleasantly lively, with a good balance between acidity and sugar, make this wine elegant and refined. Sandro Bottega concludes: “The advantage of our colourful bottles for vendors is a strong shelf impact, differentiating Bottega as a standout celebration bottle. We can’t wait to see Prosecco drinkers up and down the UK enjoying our colourful Italian-crafted Prosecco as we continue to dine out more and more.” Accademia Rainbow Prosecco DOC is available (offtrade) across the UK RSP £84.99 (mixed case of six bottles). For the UK distributor of Accademia LEGACY BRANDS, mail: Webiste:

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

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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

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


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Festive Ordering

Issue 84

Focus On Fresh and Local Festive Food, Says Bidfresh British ingredients.

“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:

Festive menus built around fresh and local food will inspire post-lockdown customers to eat out in the run-up to the peak Christmas and New Year trading period, says fresh produce specialist Bidfresh. Drawing on the latest research into consumer plans for socialising this year, Bidfresh is advising chefs and operators that meals with genuine provenance will have the strongest appeal, with the added advantage of making the most of availability. Bidfresh is highlighting the menu planning benefits of working closely with all three of its specialist businesses: meat supplier Campbell Brothers, Direct Seafoods, and fresh produce experts Oliver Kay. Martin Eshelby development support chef with Oliver Kay said: “Consumers are still in cautious mode following lockdown, and most say they plan to stay close to home, support local businesses, and meet up with friends and family. That creates opportunities for restaurants and pubs to offer interesting dishes with a focus on fresh produce and the best

· 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 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.

Koffmann's - When You Need the Very Best The Koffmann fresh potato range is the leading UK chefs brand for potatoes.

We select the best regional soil variations and maintain strict conditioning and storage regimes. Our advanced packing and handling facilities enable us to offer the best tasting and most suitable for purpose products available on any given day all season round. The Koffmann’s frites range which includes Les Pommes Frites, Les Grandes Frites XXL and Sweet Potato Frites. See the advert below for details.

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

“Equally, 25% want to see unique starters on menus, and 23% want desserts they wouldn’t make at home. Offering alternative choices alongside the familiar smoked salmon and Christmas pud will have strong customer appeal, as well as helping to “spread the load” for the supply chain. “Smoked mackerel or trout, served with a sprout salad, makes an interesting and tasty starter, and helps promote sustainability, which is an increasingly important consideration for many consumers. “Offering a lighter dessert such as poached clementines with a yoghurt semifeddo can be particularly appealing after a roast with all the trimmings. “Overall, a more diverse festive menu, making full use of the range of produce and ingredients available from suppliers give operators the broadest possible appeal to consumers, as well as reducing the pressure points that affect the supply chain when everybody is trying to order the same products.” For a twist on a festive roast, a new recipe for spiced roast duck has been added to the range of menu ideas on the Oliver Kay website: 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.

Prepare for Whatever Christmas Brings with D.A. Cooke Originally founded in 1967 by Ian’s parents, D.A.Cooke Wholesale has become one of the UK’s largest wholesalers specialising in supplying the hotel and catering industry with Christmas Crackers and Party Products. We are not tied to anyone manufacturer so we are confident that we can source and import the widest possible range of products. Buying in bulk and keeping our costs down enables us to pass on the savings to you. As specialist suppliers we can supply most products all year

around and are able to cope with last minute orders and “top-ups” with ease. Obviously, the more notice you can give of your requirements the more choice and variety we can offer. It is not possible to list all the many hundreds of products that we can supply but are pleased to show the most popular ones in our new catalogues, available at . If you cannot find what you require, please do let us know so that we can find it for you. We do hope that we can be of service to you over the coming year and would be pleased to visit you with samples and to discuss your requirements further. See the advert on this page or visit


CLH Digital

Issue 84

Festive Ordering

Bring Some Festive Cheer with a Christmas Tree Market research has indicated that when an establishment spends more money on their Christmas decorations, their customers are inclined to not only spend more time, but also more money, Source In addition, customers are more likely to visit an establishment that is full of festive cheer, than one that has not bothered to make too much effort. Decorating your hotel, restaurant or bar can be fun for the staff to do & bring them some festive cheer before the onslaught of the Christmas party season gets underway. A large Christmas Tree can have a stunning impact & attract the public from far & wide, just to see the tree. Social Media is driving a lot of interest in the places people visit over Christmas time, as once images have been shared, lots of people then want to go and see it for themselves. The popularity of a venue can very much be influenced by how many images are posted, shared or tweeted so making sure your venue is looking its best in the run up to Christmas is vitally impor-

tant. Why Trenchers chose an artificial:It is far cleaner to use than a real tree Real trees can be cumbersome to erect and damage doors etc when installing them Real trees drop needles everywhere and damage carpets with moisture Real trees bring insects and fungal spores into the building which can cause sever long term damage You can choose the shape of tree to fit the space, full, compact, slim or for very tight spaces pencil. When real trees dry out they become a fire hazard All Christmas Tree World trees are fire retardant. Christmas Tree World trees are guaranteed for 10 years but will last at least of 15 years, the cost spread over 15 years makes them far cheaper than buying 15 real trees To get the benefit from an artificial tree for your business visit

Raise Your Canapé Game This Christmas ly fed. We do not force feed to encourage an engorged liver, instead we use their normal healthy liver to produce Foie Royale, the luxurious pate that rivals the taste and texture of foie gras. Working with several renowned research institutions including DIL, The Institute of Food Technology, the complex question of how to combine the bird’s natural liver with its fat to make a product as good as Foie Gras was solved. Using modern technology Foie Royale was created.

Want to buy foie gras online, but concerned about animal welfare? Foie Royale is the ethical, luxurious alternative.

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

Foie Royale is an ethical alternative to foie gras. We ethically raise duck and geese that are bred for their meat. Our birds are raised on high welfare farms enjoying freedom to roam from an early age and are natural-

The result is a product that has the same texture, melt in the mouth feeling and flavour as foie gras that can served straight from the fridge or cooked in a variety of ways. 0800 368 7777 See the advert on the facing page for details.

Festive Ordering

Issue 84

CLH Digital

Get Real This Christmas with LittlePod

LittlePod goes liquid! When we launched our award-winning vanilla beer we never expected it to end up in a cake – a souped-up version of an Irish porter cake. People often want to make a cake for Christmas but then leave it until it’s too late. This quick-to-make cake is the answer. As the Irish say: Nollaig shona duit! (Happy Christmas!).

2. Preheat the oven to 140°C (275ºF) Gas mark 1. Sift the flour and spice into a mixing bowl. Cut the butter or margarine into the flour and rub it in until it resembles breadcrumbs. Add the sugar, soaked fruit (after straining it), nuts, lemon zest and stir well. 3. Dissolve the bicarbonate of soda in the LittlePod vanilla beer or stout over a low heat. Beat the eggs, add BEERY BAKE CAKE the LittlePod vanilla paste (or seeds Ingredients of the vanilla pod) and combine them 150 ml LittlePod vanilla beer or stout 450 g mixed dried fruit with the beer mixture, off the heat. 3 eggs 50 g glacé cherries (optional) 1 teaspoon LittlePod vanilla paste, or 1 Stir this into the dry ingredients and grated zest of 1 orange mix well. vanilla pod, (seeds only) 1 tablespoon LittlePod chocolate extract a 20-cm round cake pan, greased and 4. Pour into the prepared pan and or 350ml, LittlePod vanilla beer or stout lined with baking paper, with a 5-cm bake for 2 hours, then turn down the 350g plain flour collar oven to 120°C (250°F), or until nicely 1⁄4 teaspoon mixed spice browned. If a knife or skewer insertMethod 175 g butter or margarine 1. Soak the dried fruit, cherries and ed into the middle comes out clean, 275 g soft brown sugar orange zest in the LittlePod chocolate the cake is cooked. 50 g walnuts or 50 g blanched 5. Allow to cool in the pan before extract overnight. Alternatively, soak almonds, shredded turning it out. Do not cut it the same the dried fruit, cherries and orange grated zest of 1 lemon zest in 350ml of LittlePod Vanilla Beer day, if possible; it’s best kept to 1⁄2 teaspoon bicarbonate of soda mature in an airtight container. or regular stout overnight.

Riso Gallo Commit To Sustainable Program

Riso Gallo is the first international brand in the sector to have undertaken the production of rice from sustainable agriculture, making their premium best-selling risotto rices Gallo Traditional Risotto, Arborio, Carnaroli - fully Sustainable. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains. All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The excellence of the products and the high quality standards of the Riso Gallo chain are also guaranteed by the BRC and IFS certifications, and by the intense activity of the company's Research and Development centre. The focus is on the development and experimentation in the field

of new Italian rice qualities, not genetically modified and aimed at minimising the impact of cultivation on the environment and its resources.


Guaranteed - 100% Sustainable

100% of our sustainable rice has been produced at FSA Silver level or higher.


Authentic - 100% Premium Quality

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

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



CLH Digital

Issue 84

Cleaning and Hygiene

Why Increased Customer Expectations Mean Enhanced Hygiene Security Is Key By David Mills, category manager at hygiene and pest control specialist Pelsis Group ( For independent operators in the licensed trade and hospitality sectors, the past year has been hugely challenging.

Conducting a comprehensive risk assessment ahead of re-opening in an environment where legal restrictions have been removed will be crucial to ensure customer and employee health and safety.

Disruption has been a buzzword across the industry, with businesses operating in an environment characterised by uncertainty.

As part of this, implementing enhanced hygiene protocols, such as the electrostatic fogging of premises, can help operators create hygiene secure environments which minimise the risk of infection spreading.

Now, with legal limits on social contact removed and nightclubs able to reopen, businesses across the sector are yet again operating in a new environment.

This approach should be integrated into a comprehensive hygiene regime which mandates the frequent sanitisation of communal surfaces, such as door handles and tables, where the risk of infection spreading from one person to another are high.

So how can independents make sure they instil confidence in the public and encourage them to return to their premises at a time when legal restrictions have been lifted but infection levels across the country are high?

These measures will be particularly important for operators at a time when new, more transmissible Covid variants pose a significant risk and infection levels are high.

A LASTING LEGACY The sheer gravity of the Covid-19 pandemic means that businesses are operating in a new normal even now legal restrictions on social contacts have been lifted. One of the key aspects of this new normal is that the public are acutely aware of the hygiene of the places they visit. Hygiene has become a key concern for the public during the course of the pandemic. Independent research conducted by Pelsis Group found that 87 per cent of people across the UK think the hygiene of the places they visit is more important to them now than it was before the pandemic. While that survey finding is not unexpected, our research also suggests that a focus on hygiene is set to outlast the pandemic. Only seven per cent of people across the UK say the hygiene of the premises they visit will become less important to them after the pandemic. This finding suggests that a focus on hygiene is likely to be a long-term trend. For independent operators, this means that clearly demonstrating a commitment to hygiene is key to giving the public confidence to return to premises in the same numbers as prior to the pandemic.

They will also play an important role in ensuring the hygiene security of their premises later in the year as we move from summer in autumn and winter. Colder weather will mean larger groups of people are more likely to gather indoors and options for natural ventilation may be more limited, so stringent hygiene protocols will be imperative.

SEEING IS BELIEVING The visibility of these protocols to both employees and customers is also key to building confidence. Our research showed that two thirds of people would be more likely to visit premises if they could see hygiene protocols being implemented or check the hygiene protocols online before visiting. As operators seek to build widespread confidence in the hygiene security of their premises, promoting the measures they are taking to keep their premises clean and safe will play a bigger role in attracting customers than ever before. There is undoubtedly a clamour among the public to be able to return to venues without needing to adhere to social restrictions. However, there is also a real appetite for reassurance that these places are safe. By making sure they prioritise the hygiene security of their premises, operators can reduce risk and instil confidence in the public.

Easy Does It.. Just Add Salt And Water For Powerful Disinfectant 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 easy-HC10 has been designed by Vapourtec, a leading manufacturer of flow chemistry equipment used throughout research and the chemicals industry. 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. Pulling the trigger produces an instant spray of hypochlorous acid solution, the concentration of which can be controlled depending on the intensity of disinfection

needed, making it suitable for a wide range of applications. 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 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. With commercial disinfectant costing between £0.75 and £4 per litre, the easyHC10 requires just a few pence worth of tap water and 5 grams of salt each time it is refilled. / 01284 728659

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

Sevenrooms Launches Vaccine-Related Product Features For restaurants looking to ensure its diners are vaccinated, guest experience and retention platform SevenRooms has announced new vaccine related product features to assist operators in communicating their COVID-19 safety and vaccination policies efficiently. The new features include the ability to incorporate messaging around COVID safety protocols and vaccine requirements in booking widgets and the option to include tickboxes confirming vaccination status at booking. Furthermore, through SevenRooms, partner venues are now able to specify their COVID vaccination policies as part of reservation confirmation emails and booking reminders. SevenRooms has additionally added a

feature allowing restaurants to tag guests as ‘Verified Vaccinated’, removing the legwork necessary when serving repeat customers as vaccination status will only need to be verified on the first visit. Furthermore, the ‘Verified Vaccinated’ tag can be shared globally across group locations: a location can verify a diner’s vaccination status just once and apply this across the entire group, saving guests from repeating the process at each one. Additionally, with guest tags, restaurants can enable a ‘Vaccination Verified’ tag once a guest has shown proof of vaccination. See the advert on the facing page for details.

Cleaning and Hygiene

-Issue 84

CLH Digital

ICE - Your One-Stop-Shop for Cleaning Equipment environments. They are designed to work along-side your cleaning teams, allowing operatives to focus on crucial detailed cleaning tasks such as sanitisation.

With over 50 years of experience, ICE is the UK’s largest independent provider of industrial cleaning equipment. We manage all your cleaning equipment and servicing requirements, offering total peace of mind.

We are also proud to offer a range of cleaning equipment with water recycling capabilities, offering both productivity and sustainability benefits.

Our one-stop-shop offering provides everything relating to cleaning equipment purchase, rental, maintenance, and management. We supply and service a huge range of cleaning machines to suit every need and budget – from low cost robust equipment, through to high end machines packed with innovative technology and features. We offer a nationwide service with a team of highly skilled engineers dedicated to keeping your cleaning equipment up and running, and a specialist training team who ensure cleaning operatives can confidently use and maintain the machines. ICE also have over a decade of experience in robotic floor cleaning machines. ICE Co-Botics is our complete range of autonomous vacuums, scrubber dryers, and sweepers in various sizes, suitable for a whole host of

All equipment can be purchased, rented (long & shortterm), or leased through ICE Asset Finance Solutions. Innovation and technology advances stay at the forefront of our approach. We continuously review our product range, and the benefits and opportunities they offer our customers, in order to be able to fulfil a complete solution. It’s this investment in the key technology advances, both in equipment hardware and virtual know how that help us support our customers. 0800 389 3869

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. 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

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



CLH Digital

Issue 84

Cleaning and Hygiene

Clean Water, Grease Control, Safe Establishment

As the catering industry moves to a new normal, with patrons eagerly returning to holidaying and eating out, it is essential to focus on an establishment’s overall health and compliance. In addition to meticulous food and general hygiene, this means ensuring clean, safe, water and air. Your water system must have an up-to-date Legionella Risk Assessment and comply with L8, the code of practice issued by the HSE. This may mean undertaking remedial work, as well as routine water tank cleaning, water testing and monitoring. As the demand for cooked meals has risen, so, inevitably, will the accumulation of grease deposits within your kitchen extraction system. This grease must be removed at regular

intervals by expert technicians, as stipulated in the tables in TR19® Grease, which is issued by BESA. Failing to remove this grease layer allows a potential fire risk to accumulate, and could constitute negligence, for which there can be serious legal consequences. In a case of fire, a non-compliant extract system could result in your insurance company refusing to pay out. Indoor air quality should also be safeguarded by regular cleaning of the ventilation system in accordance with TR19®. If your ventilation system is fitted with fire dampers, these should also be drop tested annually in accordance with BS:9999. Visit or see the advert on this page.

Top Engraver Supports Hospitality Sector with Fast Turn Around for Etched Table Numbers & QR Discs

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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. “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”. 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:


CLH Digital

Issue 84

Hospitality Technology

New Labour Scheduling Tool To Juggle Student’s Working Hours

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

Hotel Keycards

Leading supplier of wholesale keycards for hotels and guesthouses, Hotel Keycards works with accommodation providers large and small to deliver the best room access solution for you and your guests. We have a simple mission: to supply our customers with a superior quality product and service at a competitive price.

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

When you order your keycards online from Hotel Keycards, you receive a 100% guarantee on your order, plus free shipping to anywhere in Ireland or the United Kingdom. We offer this unique assurance to all of our customers because we have complete confidence in the quality of our product and the standard of our service. We dedicate as much attention to our smallest

employees. Managing a team where some members are unavailable for certain shifts and not able to work for months at a time, was clearly making staff rota creation more time-consuming 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 orders as we do to our larger shipments, getting to work on your keycards within hours of finalising your requirements. Whether you need a standard card for your guests, or you’re maximising your promotional opportunities by branding your card with your hotel’s details, we pride ourselves on our attention to detail and fast turnaround. It’s not just about keycards. Here are some other products we provide: Keycard Wallets. See how you can promote your business while giving guests a handy way to keep their keycards safe. Locks. We stock a wide range of room locks, including digital electronic locks. Safes. Our laptop safes offer your guests security and peace of mind when storing valuables. Visit

Largest supplier of all types of Keycards and Wallets both Generic and Personalised

Glyn Wells Hotel Keycards Limited

T: 003353 667123842 E:

M: 003353 872302334 W:

Hospitality Technology

Issue 84

CLH Digital


Supporting the Hospitality Sector with Instant Payment

By David Maisey, CEO of MultiPay Global Solutions ( The past 18 months has been one of the hardest trading periods in living memory. Lockdowns, social distancing, and staff shortages have all combined to create a perfect storm of challenges for catering and hospitality businesses. In 2020 alone, nearly 10,000 licensed premises closed for good as the impact of the pandemic took its toll. While issues like staffing are set to continue for a while longer, help is at hand. In October, for instance, the Chancellor, Rishi Sunak announced as part of this Government’s 2021 Autumn Budget and Spending Review that the hospitality sector, along with the retail and entertainment industries, will be granted property and green investment relief. While these measures will be welcomed by many businesses, more can be done to help the hospitality sector rebuild with greater resilience. Time to think about payments innovation One industry that can help with the rebuilding process is the payment sector. For a long time, payment innovation in the hospitality industry has – rightly – focused on improving the customer experience. We saw some great examples of this at the start of the pandemic with payments integrated into mobile apps that allow customers to order at their table. Now, however, with the immediate challenges dealt with, it is time payment innovation tackled systemic issues such as cash flow management and reducing operating costs. Helping solve these historic challenges will not only support hospitality businesses recovering from the pandemic but also greatly increase their resistance to any future disruption.

the usual waiting period for card payments to be processed is removed. The good news doesn’t stop there either, as many existing Android payment terminals can already take instant payments. With just a quick software update they are ready to go. For the consumer, it’s just as easy. Instant payment can be done by a mobile app that reads a QR code generated by the merchant device. Once scanned this triggers the instant payment.

THE BENEFITS CHEAPER, MORE SECURE, AND QUICKER By removing and reducing interchange and acquiring fees that are charged by card providers, instant payments offer a huge reduction in the cost of accepting card and mobile payments. Consequently, each instant payment transaction is worth more to a business than the same payment made via a credit or debit card. This is capital that can then be used to fuel growth, hire more staff, or help with cash flow management without businesses needing to increase costs or cut back in other areas. Security wise, instant payments also come with no added risks either. This is because security is already baked into mobile devices that allow payments through passcodes, facial recognition technology and biometrics. In addition, instant payments are governed by the same legislation as any other existing payment method, meaning they are just as safe.


What’s more, instant payments aren’t a new untested technology either. It is already in use in many countries across Europe including Denmark, France, and Italy, to name just a few as well as seeing massive adoption for E-commerce transactions.

Simply put, instant payments are a way for consumers to pay businesses directly from bank account to bank account. In the process they bypass card providers and the fees they charge. As a result, instant payments offer the ability for UK businesses to save billions on card transactions and processing fees. As funds are available immediately in a company’s bank account, it also improves cash flow management as

To help the UK hospitality sector rebuild with added resilience then, the payment industry needs to come together and raise awareness of the business benefits of instant payments and accelerate deployments. With proven technology that can help solve challenges such as cash flow and reduce operating costs, instant payments are the innovation the hospitality sector needs.

Hop - The All-In-One Property Management System As experienced hoteliers, we have hands-on experience in the hospitality industry. We understand the daily challenges and the pain points. That's why we created Hop and continue to develop the intuitive tools you require to free yourself of the daily hassles, which allows you to get on with what you do best. You look after your guests, we’ll do the rest. Our cloud-based and responsive all-inone Property Management System and range of contactless tools including a commission free booking engine and range of contactless tools empowers hoteliers to manage their properties, teams, and daily operations more efficiently and cost-effectively. Our experienced UK-based customer service and technical teams are here to support you 24/7 for total peace of mind. Our sole mission is to support our clients by developing technology that frees management and staff from daily hassles. All we want is to make your life easier.

We strive to simplify your problems and believe our clients deserve an easier life. We achieve this by delivering a straightforward and affordable all-in-one service that covers all the bases. With a team full of knowledge and hospitality expertise, we are experienced, skilled and passionate about creating solutions at affordable prices. We are reliable and honest, when we say we'll deliver, we will. We are proud to say that Hop now operates globally, is trusted by hoteliers around the world and that we are an integral part of our clients' day-to-day business. Whether you are a B&B, guest house, an independent hotel or a group, if you sell rooms, Hop has a solution to run your property more cost-effectively whilst delivering an enriched guest experience. Book a free and no-obligation demo at

Get 3 Months FREE^ Promo Code: natlaw21

Your Complete Food Labelling System For less than £1 per day* Easy Online Software Allergen Management Labels • Menus • QR Codes Clear Allergen Icons

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* Yearly subscription is £360 incl. VAT and is required to print labels and menus. ^After 3 months it is £36 inc VAT per month for 9 months subject to 12 month contract. This offer cannot be used in conjunction with any other offer. Offer ends 1st November 2021. Management reserve the right to end the offer at any time without prior notice. © Allergen Checker 2020 Limited. All rights reserved. Reg no: 12511552


CLH Digital

Issue 84

Hospitality Technology

Point of Sale Technology Designed for Hospitality 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.

Due to global pandemic, the demand for contactless product such as Kiosk for self-ordering & self-checkout 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.

SHC took over ECR business from Samsung in 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.

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 page 45 for details.

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

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


CLH Digital

Issue 84

Outdoor Spaces

Increase Your Usable Floorspace with Commercial Awnings

At Roché we offer award-winning retractable wall-mounted and freestanding awnings from leading German manufacturers Markilux and Weinor. Our team of experts have over 20 years’ experience in advising businesses on the right awning to suit a variety of outdoor spaces, and can help you maximise potential revenue by increasing usable floorspace. Whether it’s accommodating smokers outdoors or covering a terrace bar, our commercial awnings can create a unique feature for your business and add instant curb appeal for those located on busy high streets. For an added wow-factor you can add signwriting to help reinforce your brand and drive people into your business who may have otherwise walked by without noticing. All our products are made-to-measure and completely customisable to meet your exact requirements, with

powder coated frames in a range of RAL colours and hundreds of weather-resistant fabrics to choose from. Take advantage of accessories such as lights and infa-red heaters to create a desirable location for customers to relax and be comfortable while they enjoy evening meals or drinks. Our teams of engineers and surveyors are based nationwide and use their experience to ensure each installation is completed to an extremely high standard. During the initial stages of the project the surveyor will be available to discuss changes and address any questions you might have so that you receive the best experience possible. Call us on 0800 060 8844 to arrange a free site survey or visit

The Bio Climatic Pergola from CambridgeStyle Canopies 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 products on mainland Britain. We have a chain of partners that can assist you locally.

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

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. 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

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

Beer Gardens, Roof Tops and much more

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.

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

Issue 84

CLH Digital


Sun Shark System and Commercial Outdoor Bespoke Sails The SUNSHARK is a registered design shading and waterproof shade sail canopy structure, designed and manufactured here in the UK to fulfil a gap in the market. Aimed at hotels and high network individual market, the SUNSHARK is a premium quality, fully demountable and modular based sail canopy system, allowing the installation to be installed and taken down as required, whilst still be complying with UK engineering loadings. Manufactured from marine grade “machined” stainless steel and PPC costed mild steel, the SUNSHARK is both elegant in design and robust in its construction. Designed with sunken ground level post sockets, posts can be installed and removed, leaving nothing but a stylish machine turned post gate

plate visible, flush with the ground. The canopy itself is produced from marine grade fabrics and comes in a range of 10 standard colours, including, reds, orange, green, terracotta, white, greys and creams. Each sail has its own catenary cable system to ensure maximum tension and support is met throughout the canopies lifespan. We also design bespoke outdoor shading solutions for all types of commercial entities from pubs, hotels, domestic gardens to Schools and more. 01249 848649

Café Culture - Pavement Profit 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 outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. 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

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:

Commercial outdoor sails and canopies

Stylish and Contemporary shade sails & sail blinds ECO friendly & 100% Machine Washable

A functional and practical alternative to traditional blinds and other shading options, our stretched shade sails and shade sail blinds offer both style and substance.

Able to transform any area, our shade sails can be used inside to provide a contemporary shading and privacy solution to provide protection against the weather.

01249 848649


CLH Digital

Issue 84

Design and Refit

For The Love Of Oil!

As we head into the autumn, with longer nights and cooler temperatures, the cosy draw of twinkling candle light becomes ever more important. I believe that candles have always been a crucial element of the ambience of your bar or restaurant, and now it’s more essential than ever. But you don’t want to be dragged down into the grimness of cleaning wax off everything, high costs and wasted time. Oil candles will give you the perfect real flame candlelight that you want and need, without any of the headaches of regular wax candles, and none of the cheap look of a tea light. Clearcraft’s 30 years of experience is on hand to help you choose the perfect oil candle and we will send you a FREE oil candle to try out. Just visit and click on the Request a Sample Tab. The only details you will need to give is your delivery details and your e-mail

address and there is no obligation to buy, whatsoever. But we are certain you will love your free candle and want to make the change from the nightmare of wax, to the joy of oil! Prices start from just £2.99 so you wont have to break the bank either! Clearcraft Ltd Tel: 01279 731621

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

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Design and Refit

Issue 84

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

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

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

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 84

Design and Refit

Maximise Your Socialising Space With Tall Bar Stools

As the festive season approaches and bars and pubs embrace party season, it’s important to provide as much space as possible for customers to eat, drink and be merry. When it comes to providing sociable spaces without taking up too much room, tall bar stools are the perfect solution.

The beauty of bar stools is that they work just as well at spacesaving poseur tables as they do at the bar itself. Trent Furniture have a great range of bar stools available for quick delivery in a wide choice of fabrics and wood finishes to complement your existing interior scheme perfectly. Trent’s Tall Washington Bar

Stool combines sturdy durability with rustic charm and is equally at home in a modern bar as it is in a pub. Comfort is catered for too, with a supportive slatted back and the option of an upholstered seat. Alternatively, the Tall Boston Bar Stool is another popular choice for hardwearing classic style that will serve you and your customers well for years to come.

To find out more about these and the other fantastic bar stools available from Trent Furniture, please visit or call 0116 2864 911.

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

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

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

Issue 84

CLH Digital

Combating Corrosive Costs For hoteliers and restaurant owners the assured availability of hot water is a business critical issue, but one that can quickly become costly for those operating in popular tourist destinations in the southwest, the Welsh coast, the northwest and throughout Scotland. These are all naturally soft water areas which prove highly corrosive to glass-lined vessels typically used in hot water systems. Though less expensive, the shorter life expectancy, with vessels sometimes succumbing in a matter of just months - even with the use of sacrificial anodes - can mean their purchase is a false economy. Particularly as some manufacturers have reduced, or ceased to offer, warranties on glass-lined products installed in these regions. Far more resistant to these water-side assaults are stainless steel vessels. For buildings with smaller hot water demands, such as boutique hotels and B&Bs, the capital cost can seem prohibitive

The UK is now out of COVID-19 lockdown restrictions which means that you can use our karaoke systems to replicate the feeling of a special event or occasion. Although restrictions have been lifted, it's important we all work together to stay safe and help make sure our hospitality industry doesn't face closure again.


Karaoke booths can be easily converted from any room at your venue with minimal investment and effort. If you already have a private function room, all you need is Singa Business, a

Adveco’s ATSx range of compact stainless steel, high pressure hot water tanks are specifically designed to serve as buffer vessels and indirect hot water calorifiers suitable for use with lower capacity, high pressure commercial applications in soft water areas. With a wide choice of vessels from 200 to 1000 litres all rated to 10 bar as standard, they are by far the most efficient and costeffective choice for businesses with smaller system demands, ensuring strong hot water supply for years to come.

Singa Karaoke System

Karaoke rooms are a COVID friendly option for entertainment for your customers. With karaoke rooms you can control the number of people in one space and have the opportunity to cleanse equipment between bookings.

despite the extended lifespan. The taller the structure, the greater the pressure requirements on the system, for example to deliver strong, hot showers on upper floors. This means the hot water systems typically requires a larger or bespoke tank. This is where higher costs and space limitations prove problematic.

screen, mics and speakers and you're all set. Venues such as Amber Taverns, Hogarth's Stafford, have created their very own Bubble-oke concept whereby, social bubbles can hire out the karaoke room for private entertainment. An increase in session times from one hour, to up to three hours, has given their customers the feeling of a real occasion and at the same time has trebled the hourly income of the karaoke room in comparison to pre-lockdown figures. Remember to take good care of hygiene by using protective mic covers and cleaning the mics after use. And of course sanitise the room between every group. Mobile song requests and display ads makes Singa a great option for safe entertainment Karaoke song requests can be safely sent direct from the consumer mobile app that any customer can download to their own phone. No need for printed songbooks and no risk of transmitting the virus. Win-win. Visit


A private karaoke room is a safe and profitable entertainment option for your pub 01535 280372

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Design and Refit

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

EAIS - The Ideal Solution

EAIS are your one stop solution for all of your storage and handling needs. Our vastly experienced and award winning team are on hand to support our distributors and to help them overcome any challenge that they may face. We offer 16 different types of racking to choose from including chrome, nylon, stainless steel solid, perforated & wire as well as lift-out systems. All of these are available in wide range of sizes which will help to maximise every area of a busy commercial kitchen. Follow this up with a huge range of trolleys and transportation system

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 See the advert on page 49 for details. you will find all that’s needed to support all types of commercial catering applications. We are proud of our ability to hold vast stocks of racking and trolleys, allowing us to accommodate urgent next day delivery requests if required. In addition to standard products one of our strengths is our flexibility. Our onsite in-house manufacturing facility allows us to offer bespoke items to our customers. Therefore if our standard product doesn’t quite tick your box our engineers and designers will work closely with a client to ensure the correct bespoke solution is offered. As well as supply only we can also offer an efficient and economical installation service with our highly experienced and qualified teams of fitters. For more information please visit our website –

Greater Lighting Choice Looms Large with New LED Downlight from Knightsbridge 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 LED lighting applications and installations are set to be popular white and matt black to chrome, polished transformed with the launch of an innovative, brand new chrome and brass. downlight from Knightsbridge - one of the UK’s leading These permutations of wattage, colour temperature brands of wiring devices, accessories and lighting. and bezel choice make SpektroLED a genuine 40-in-1 solution. 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.

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 trailingedge 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.

Installation is both quick and simple. Each unit, which has a low-profile design, features cleverly engineered Visit first and second fix power connectors with loop in/loop out terminals that can be terminated and hidden away *check the product datasheet and instructions for further while other works are finished. Then the downlight can details

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

Tel: 01553 765205 Fax: 01553 768464 Tel:

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

East Anglian Installation Systems Ltd


East Anglian Installation Systems Ltd


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

Premier1 Filtration

Filtration is a topic that is now more important to Fryers than it has ever been in the past. Filtration is traditionally, a process designed to remove particulates. For Frying oil, the target is longer oil life and healthier product, thus cost savings and a happier customer. Similarly, our customers care deeply about the safety of their staff, the quality of their food, the health of their customers, the sustainability of their activities, and, of course, the profitability of their business. And so do we. Established in 2008, Premier 1

Design and Refit Filtration has become renowned for the Quality and Durability of our oil filtration systems, both portable units and in-built systems. Our exclusive Merlin brand filtration systems are independently tested and verified to double the life of your cooking oil. The dual filtration system filters out food and carbon contaminants which are created during the frying process. These contaminants will directly influence the degradation of your cooking oil unless removed. Daily filtration using our filter stems and media can remove contaminants as small as Like you, we take great pride in the quality of our product. Like you, we care about our customers. Call us: 01325 377189

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

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Our Best Selling 50 Litre Dual Filter Machine . Change to designed Designed specifically… specifically for the medium sized fryers in the general restaurant / catering industry

CardsSafe Partner with Bacchus Wines (PLDC) 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.

Issue 84

50 Litre Tank Solid Oil Heater 2 Way Hot Oil Pump Dual Filter Media System Heavy Duty Motor Portable / Castors Typical Servicing Intervals 4 Years Dimensions: Size: 77.5cm (H) x 43.5cm (W) x 67.5cm (L) Weight: 50kg (Empty)

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Optimum by Concept Bars is the new modular, ‘off the shelf’, stainless steel under bar system that is built to last, available in a short lead-time and cost-effective for even the most limiting client budget. The range is designed to improve staff productivity leading to speedier service, increased customer satisfaction and ultimately increased sales.

The high quality, modular system to create your ideal bar

Each unit has been ergonomically designed and fabricated to complete a particular task and can be configurated in a number of different arrangements to suit your needs. Constructed from food safe, 304 grade box section, satin finish stainless steel, it not only looks stylish but requires minimal maintenance. Unlike many other suppliers in the market, the Optimum range features fully enclosed units complete with back and side panels, removable shelving, fully insulated ice chests; (in both foam & foil insulation) in varying capacities for maximum ice storage with a contemporary chamfered nosing and upstand detail. All units are designed and manufactured in the UK and are available to purchase from AutoQuotes or from Concept Bars direct. The units are easily assembled with no add-on parts however, if required, an installation service is available. Concept Bars has also recently joined the Cedabond family of suppliers. With a history of over 30 years in the hospitality industry and a reputation for quality, expertise, and competitiveness in the discipline, Concept has evolved to be acknowledged as one of the leading bar specialists and innovators. We are continually trying to come up with new ideas and are proud to offer this new product range which we believe will surpass your clients’ expectations in terms of budget and quality. Please contact us today!

01484 852 666


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Issue 84

Design and Refit

After Successfully Launching The ILF Chairs New Comprehensive Website, ILF Have Now Added A Stock Product Range

ILF's 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. They have also now added a range of stock chairs and barstools. Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Also included is a link to priced 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.

Get an Authentic New York Slice from Bakers Pride and Taylor UK

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

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

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

authentically crispy pizza base and stone baked flavour.

The P22S comes fitted with a 15minute electric timer, a continuous ring alarm and manual shut-off, quickly alerting staff when each pizza is ready and making it simple to keep up with demand even at peak times. “New Yorkers’ pride in the quality of their city’s pizza is legendary, so any equipment that gets the Big Apple’s seal of approval has to be good,” says David Rees, marketing manager of Taylor UK. “The P22S is ideal for any business looking to offer customers an authentically cooked pizza.” Bakers Pride Pizza Ovens are available from Taylor UK, for a free consultation call 0800 838 896, email, or visit for more information.

Design and Refit

Issue 84

CLH Digital

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.

We combine our highly professional services with broad technical understanding of Indoor Environment Quality (IEQ). Using this knowledge, we 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. Our holistic approach to kitchen ventilation, considering exhaust and supply air systems, as well as lighting and acoustics, is backed up with the best product support. We offer a total package and a highly flexible approach to tailor solutions exactly as required. This helps foodservice operators provide the highest quality

service and improve their profitability.

One of our most recent projects was Eataly, the world’s largest Italian food market where 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%. We take pride in continually advancing and improving our offering. Our investment in research and development of commercial kitchen systems is second to none with facilities on three continents, equipped with stateof-art tools. Based in Kent, Halton Foodservice forms part of the worldwide Halton Group – a leader in Indoor Environment Quality solutions, specialising in innovative products and systems that combine comfort, safety, and sustainability. Contact - Tel. +44 (0)1634 666111 or visit

The World’s First, and Only, Contactless Pool Dining Table Revolutionise your venue with the World’s first, and only, contactless pool dining table. Forget the days of customers queuing for change to play. Don’t sacrifice table covers for a pool table space. Now, with the flexibility of the Signature Vantage Pool Dining Table, your venue can be more efficient, increase dwell time and boost revenue.

solid oak with a single-piece dining table top and upholstered benches included. The revolutionary technology within the Signature Vantage includes an automatic security system, rechargeable battery to remove unsightly cables, online portal recording to monitor table revenue, and takings paid directly to your bank account.

Our patented ground-breaking design removes the chunky undercarriage of the pool table allowing for dining benches underneath, whilst still including payand-play contactless technology. The genius engineering behind the Signature Vantage gives versatility for table use during busy food trading hours and enables revenue to continue rolling in when dining times are over.

At Home Leisure Direct, we have pioneered contactless payment for competitive socialising products, with a unique and efficient system designed for the hospitality market. We're the top supplier in the field, providing renting and purchase options on our products as well as full-service back-up, floor planning service, and stocking all consumables necessary to keep products performing well. We are the only onestop shop in the market, providing finance and service solutions for a huge range of highly profitable products.

Use your space to its maximum potential, without any compromise on quality. The tournament spec Signature Vantage is hugely different from the classic pub pool table look. The sleek shape of the table gives clean lines and contemporary elegance to any bar, pub, or restaurant, made from

You can call us free on 0800 622 6464 and speak to our expert team with any questions you might have.

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Issue 84

Property and Professional Help Is At Hand For Businesses Devastated By The Covid–19 Virus 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. 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. Email

Weekly Figures Analysis & Reporting 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

Phoenix Specialist Risk Solutions Phoenix Specialist Risk Solutions 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

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. 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. Visit