CLH Digital - Issue #86

Issue 86

Festive “Bookings Hope” as Omicron Variant Declared Mild www.CLHNews.co.uk

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Despite mounting concerns within the hospitality and licensed on-trade sector that “mixed messaging and nervousness” among customers could have a catastrophic impact, resulting in festive and New Year party cancellations for existing bookings, and a decline in demand for new bookings, the hard-pressed hospitality sector received a much-needed boost, with the World Health Organisation (WHO) announcement that cases of the Covid-19 variant Omicron appear to be ‘mild’.

to go ahead with Christmas and New Year parties, could slow the number of those cancelling bookings.

Anecdotal evidence gathered by the hospitality industry since the variant emerged a week ago suggests there were cancellations in direct response to Omicron’s emergence. However, latest feedback from operators points to a slowing of cancellations, with many people determined to go ahead with parties.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 86

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL Once again the industry is thrown into turmoil at its busiest time of year.

Another Christmas, another set of restrictions!

As editor it took less than a week to go from a headline of “Green shoots of Recovery” to concerns surrounding further restrictions and a possible lockdown, although to be fair the Prime Minister seems to be dead set against that.

I noted how surprised the South African doctor who first alerted the world to this new variant was at our overreaction. She described the symptoms as mild.

"It presents mild disease with symptoms being sore muscles and tiredness for a day or two not feeling well," EDITOR Dr Coetzee explained. "So far, we have detected that those infected do not suffer the loss of taste or smell.

They might have a slight cough. There are no prominent symptoms. Of those infected some are currently being treated at home.". Adding "As chair of the South African Medical Association and a GP of 33 years’ standing, I have seen a lot over my medical career. But nothing has prepared me for the extraordinary global reaction that met my announcement this week that I had seen a young man in my surgery who had a case of Covid that turned out to be the Omicron variant."

Peter Adams

On topics generally, but on this topic in particular, I don't form my opinions lightly. I do a considerable amount of research on both sides of the argument.

I do feel this is yet another reminder of how an overreactive government response can completely throw the hospitality and licensed on-trade recovery, which we all thought was finally gathering momentum.

Our reaction, or rather over-reaction, to this new variant has been astoundingly ludicrous, with the naysayers out of the blocks almost immediately.

I have seen precious little of Dr Coetzee’s comments in mainstream media, but I did see this when she said: "Quite simply, I have been stunned at the response – and especially from Britain. And let me be clear: nothing I have seen about this new variant warrants the extreme action the UK government has taken in response to it," she continued. "No one here in South Africa is known to have been hospitalised with the Omicron variant, nor is anyone here believed to have fallen seriously ill with it."

As our front page story leads “there is hope” - don't let the naysayers win, and don't let the cancellations off the hook.

The country needs a wonderful, thoroughly enjoyable, heartwarming, uplifting festive season more than ever. The nation really has been through the mill, and there is no better time of year, and no better place than a pub or restaurant to meet up with family, friends, work colleagues to catch up and celebrate!

It is our job to tell them that! So, before accepting full cancellations it might be a good idea to diplomatically ask if they are aware how mild the symptoms are and how the doctor who

discovered the variant is astounded at our overreaction!

Regular readers of my blog (I hope you are out there) may recall I wrote to the Chancellor in October asking him to give consideration to extending the VAT reduction, which ends in April 2022, until December 2023, to give it a good opportunity to see if it had the same success that it has had in France, Italy, Germany, Spain, Portugal, Poland, Ireland, and several other EU countries.

Reducing VAT in those countries has been an overwhelming success, and that is not a matter of opinion it is backed up by hard commercial/economic fact.

I did say in my letter that the Chancellor was to be commended for taking the step to begin with, but it was an opportunity to try it out in the longer term.

Unfortunately, it has fallen on deaf ears! I have received a detailed reply, but I have to say I do not agree with almost any of it. The letter says that “Applying a reduced rate of the VAT for a longer period would impose additional pressure on the public finances, to which VAT makes a significant contribution” And, herein lies the problem - it would not!! That has been proven in all the countries that have successfully introduced the policy.

Cut Tourism VAT has been campaigning for the rate of VAT on hospitality and tourism to be competitive with other destinations in Europe for the for the past ten years at least.

Until July 2020, the UK was one of only two countries in the whole of Europe not to take advantage of a reduced rate of VAT for visitor accommodation, and most countries reduce VAT also for visitor attractions and meals out. British families or international visitors choosing a British holiday were paying almost three times as much VAT compared to a French or German break, and twice as much as one in Italy and Spain.

Prior to the pandemic the campaign found that measure would increase revenue to HM Treasury.

Independent research carried out by a Treasury adviser using the Government’s own economic model concluded that lowering the rate of tourism VAT is “one of the most efficient, if not the most efficient, means of generating GDP gains at low cost to the Exchequer that we have seen with the CGE model”.

Additional research by Deloitte/Tourism Respect found that such a reduction would contribute an extra £4.6 billion to HM Treasury over ten years and create 121,000 jobs.

Having spent a significant part of my working career in advertising sales I am of the adage: “you can often win the argument but never the sale”.

It may be down to a matter of timing. Ibviously public finances have been squeezed “until the pips squeak” (to quote a former chancellor of the exchequer).

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As an eternal optimist I am confident that at some stage a Chancellor, present or future, will recognise the benefits and acknowledge the factual evidence. So a battle lost, but not the war!

Once again I would ask a favour,. We are trying to maximise our advertisers reach as much as possible - without them would not be possible to run CLH NEWS. So please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue, further details can be seen at www.catererlicensee.com

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Issue 86

CLH Digital

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Festive “Bookings Hope” as Omicron Variant Declared Mild (CONTINUED FROM FRONT COVER) Venues such as pubs, bars, restaurants and nightclubs have invested heavily to ensure the safety of staff and customers, focusing on better ventilation, hygiene and sanitation, measures which SAGE recommend are the most effective measures of infection control. This means hospitality venues will be safer places at which to socialise with family and friends this Christmas than at home.

But the slow-down in cancellations is small comfort for hospitality, after latest figures revealed that the sector has been hit by a 30% slump in Christmas bookings even before the emergence of Omicron.

A recent survey of hundreds of hospitality operators, representing tens of thousands of venues, reveals bookings for the festive period were down 12.4% on average based on expectations from 2019, while 56% of respondents said bookings were below what they had hoped. Alarmingly, 22% of those polled in the survey said that, even prior to Omicron, festive bookings were more than 30% below expectations.

Reflecting this, operators in the sector are losing confidence. A new survey of business leaders in the sector shows confidence levels in the market have fallen 7 percentage points to 51% in this quarter versus Q3 and are down by 16 percentage points to 54% when it comes to their own businesses.

CARRY ON AND ENJOY THE FESTIVITIES In a joint statement, UKHospitality, the British Institute of Innkeeping, and the British Beer & Pub Association said: “The full range of hospitality venues across the UK would usually be experiencing their annual bookings bonanza at this time of year, but it hadn’t materialised even before Omicron was first detected.

“The WHO announcement that Omicron infections are generally mild, plus government promptings for festive gatherings to go ahead as planned, offer a crumb of comfort, and could at least slow the slew of cancellations the sector has experienced in the week since Omicron was discovered.

“We’d therefore urge those with bookings not to cancel them, but to carry on and enjoy their festive season parties, safe in the knowledge that hospitality venues are doing everything they can to ensure people have a safe and fun Christmas and New Year.”

Prior to the World Health Organisation declairing the variant "mild" concerns were mounting of a surge in coronavirus cases in various countries, so the government introduced a targeted set of measures to prevent the spread of the new COVID-19 Omicron variant including: • Face coverings are compulsory in shops and settings such as banks, post offices and hairdressers, as well as on public transport unless individuals are exempt from doing so. All hospitality settings are exempt.

• All international arrivals must take a PCR test by the end of the second day after arrival and self-isolate until they receive a negative result. The PCR tests are available online from private providers.

• All contacts of suspected Omicron cases must self-isolate, regardless of their age or vaccination status. They will be contacted by NHS Test and Trace.

The Prime Minister has urged people not to cancel Christmas parties, promising to “throw everything” at the booster vaccination campaign to tackle the spread of the Omicron coronavirus variant. "What we're doing is trying to take a balanced and proportionate approach to the particular risk that is posed by Omicron, focused on measures at the borders. We think that is the right way to go for the time being," he said.

Mr Johnson rejected a call from a senior health official to limit socialising in the run-up to Christmas. Dr Jenny Harries, chief executive of the UK Health Security Agency, urged people not to socialise if they do not need to in the run-up to Christmas, Mr and Johnson replied: The guidance remains the same. We’ve got the measures in place to fight Delta, which we think are appropriate, and then we’re bringing in some tougher measures to stop the rapid seeding of Omicron in this country to give us the time we need to get the boosters in and of course to find out more.”

DEFER APRIL VAT RISE Sacha Lord, the night-time economy adviser for Greater Manchester, said the advice from health chief Dr Jenny Harries urging people not to socialise unnecessarily has been ‘catastrophic for the industry’.

‘We’ve seen office parties cancelled, flights are cancelling, it’s been a huge domino effect,’ he told Sky News. December is a time when people can have a good time, they can take up to 25% of annual turnover in December.

‘Sadly, at the eleventh hour, it’s been snatched away from them.’

He added that if the planned rise in VAT from 12.5% to the original 20% rate from April was postponed it would ‘save many jobs and many businesses.

Kate Nicholls, the chief executive of the UK Hospitality, said members were beginning to see cancellations, which would have a serious financial impact on their businesses.

She said there was no doubt that fears about the Omicron variant would “have a dampening effect just as we were about to head into our busiest trading period, and any drop in revenue pushes businesses back to loss-making as government support like grants and furlough has fallen away”.

CAUTIOUS VIEW Hugh Osmond, the founder of Punch Taverns, said: “We are seeing that some of the people in large organisations who organise bigger events are taking the cautious view because I guess they feel some overriding responsibility. We are not seeing that in young people.”

“Social interaction is, after food and water, the most important thing for a human being’s mental health,” he told BBC Radio 4’s Today programme.

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DEVASTATING IMPACT The devastating quick impact on hospitality of the Omicron variant has been revealed by BWH Hotel Group GB, with 72% of its independently owned hotels reporting an increase in Christmas cancellations and 89% now concerned about the festive trading period.

The survey, conducted 1 December, also revealed that over two-thirds of hotels are now more concerned about business and guest confidence in Q1 2022 because of the new variant.

Tim Rumney, CEO of the 300 strong BWH Hotel Group GB, said: “We have had a week of mixed messages about whether people should socialise or not, cancel parties or not and small, independent businesses like our hotels are on the front line feeling the effects of that indecision.

My fear is the damage is already done, and this festive period will need to be written off like last Christmas, which will be devastating for many small businesses who were hoping for a strong end to 2021, after the last two years of Covid interrupted trading.”

In addition, 70% of hotels have seen a decrease in bookings since the announcement of the new variant with booking levels now hotels’ number one ranked concern going into 2022. Other top ranked concerns amongst the independent hoteliers included attracting new staff, supplier costs rising and increase VAT costs.

Tim Rumney added: “We need clarity from the top - not confusion between what the Government is saying and what health chiefs are saying - because these figures show the impact Omicron is already having on consumer confidence. Businesses can’t plan properly; customers can’t plan properly. The curse of Covid Christmas past has returned to haunt us unfortunately.

“Next year, hospitality needs to be top of the priority list for the Government when it comes to support, an extension of reduction in VAT is vital to support small, independent businesses who once again are suffering, are struggling and worried about business levels, and need support to get through this pandemic.”

KEEP YOUR CHRISTMAS BOOKINGS Manchester mayor and former Labour cabinet minister Andy Burnham has on people and businesses to keep their Christmas bookings and hotel reservations.

The mayor of Greater Manchester added that there was no need to overreact to the new variant.

Speaking to journalists at a virtual press conference, the mayor said: "We don't believe given the current evidence that there is a need for people to overreact, people should get in the habit of taking regular later flow tests, but there's no need to cancel events and we would encourage people not to do that as long as they're taking the right precautions."

Omicron Fears Trigger Cancellations as UK Hospitality Readies for Christmas

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CLH Digital

Issue 86

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk)

The severely disturbed hospitality industry is again under the doldrums of renewed Covid worries following the emergence of the Omicron variant of Covid-19 (SARS-CoV-2) virus with a number of countries including the United Kingdom strengthening the border control measures as a large section of people remain vulnerable to the rapidly mutating virus and sub-lineages.

The concerned healthcare authorities are examining the nature of mutations, the prospective effectiveness of existing vaccines against the Omicron variant and the potential extent of damage it can cause in the health conditions of a person after contraction.

Almost all of the businesses operating within the hospitality industry in the UK have not experienced revenues close to the pre-Covid levels as operative difficulties continue to hurt the critical functions, at a time when they have to prepare themselves for the upcoming festivities and year-ender holidays.

LINGERING TROUBLES The enterprises were already engaged in managing the operational hardships including the acute shortage of human capital with the businesses under the food and accommodation sector feeling the intense heat of short-staffed operations. The consumer facing businesses certainly require an adequate number of people who can oversee a number of essential functions and responsibilities that collectively help in smooth running of the enterprise.

Starting with the proper number of chefs, to the professionals who can prepare special cuisines at a multicuisine facility and people serving & preparing quick snacks and drinks at bars, pubs, nightclubs and beer gardens. With the dearth of staff at hospitality settings, most of the businesses were unable to operate at the full functional scale even after deploying maximum resources as many enterprises struggle to hire skilled workers for specialised tasks, at a time when the number of vacancies hover at all-time highs.

Along with these challenges, the businesses are grappling with the faltering supply chain and logistics systems, as a result of which commercial setups have to face untimeliness of orders and material delays in the supplies of essential raw materials. With the persistently higher input prices due to aforementioned factors, businesses are now increasingly transferring the cost burden to the consumers in order to reduce their losses.

OMICRON EFFECT With the arrival of the Omicron variant and the subsequent warning of severe consequences by the World Health Organisation (WHO), people have certainly turned more apprehensive as the virus is also affecting the individuals who have completed the two-dose regimen. Businesses that have received multiple bookings for the

Christmas celebrations and other slots during the pre-Christmas period and year-ender breaks are facing cancellations as people remain worried with regard to the transmissibility and nature of the new variant.

The reintroduction of the mask mandate in the UK by the government from 30 November has also increased the worries. These counter-protective measures are aimed to contain the spread of the new variant in the country, while, on the other hand, such social distancing norms make it very hard for the enterprises when it comes to serving a large gathering in a closed space.

With the biggest festive season approaching, enterprises under the hospitality industry have been preparing themselves for the Christmas period as initially they anticipated that this year, people would be able to celebrate the festivities without any restrictions for the first time after 2019. But, the situation has turned upside down with the advent of the new variant. Things have become murkier after the bosses of certain vaccine makers have expressed a dilemma over the effectiveness of vaccines on the Omicron variant.

People responsible for organisation large gatherings are exploring the situation whether to go ahead with the planned schedule of events or to drop or defer the get togethers to a later date as the recently introduced targeted measures by the Downing Street administration will be reviewed after three weeks, alongside the assessment of Covid activity after the corresponding period.

The euphoria with regard to the Christmas festivities is higher as people managed to celebrate the auspicious occasion under severe restrictions, the tier system imposed by the government, restricted domestic, as well as international travel, stay at home advisory and the stern restrictions due to massive outbreak of cases.

Earlier last year, the daily rate of infection and hospital admissions surged to new highs with the people contracting the virus increasingly seeking medical intervention.

As far as the commercial operations of hospitality businesses is concerned, Christmas remains the most happening period in terms of trading and the quantum of business as individuals remain in a mood to step out, spend, travel, gather and celebrate in big numbers. The hospitality operators are fearing the loss of trading due to the arrival of the Omicron variant as a second consecutive disruption in the Christmas period would substantially impact the overall earnings and the subsequent profitability.

The businesses with broken balance sheets were anticipating a sharp turnaround in the quarterly trading due to Christmas. Due to the unavoidable consequences of the Omicron variant, restrictive environment and the resurgence of social distancing guidelines, the hospitality sector has been apparently derailed from the path of recovery. The tighter border control measures, stern self-isolation guidelines and increased number of countries in the UK’s red list for travel, the number of international visitors will contract further.

Not only this, the overseas traffic from the countries in amber and green lists is expected to shrink in the upcoming weeks as individuals and households are contemplating the situation with a bunch of European nations announcing mini lockdowns. People have experienced the unforeseen misfortunes of flight cancellations, as well as indefinite delays due to restrictions in the international borders.

Hospitality Action to Host Winter Auction with Prizes Donated by the Country’s Top Chefs, Hoteliers and Brands Launched today and running until the 15th of December, Hospitality Action’s annual Winter Auction and Raffle returns, with a record list of prizes generously donated by the charity’s supporters which household names such as Candice Brown, Sketch and Harrods. Bidders have the chance to spoil their foodie family and friends with unforgettable drinking and dining experiences whilst supporting UK hospitality workers, a principle which is as important as ever this festive season.

A bonanza of enviable treats is up for grabs and all proceeds will help those in the hospitality industry who really need it this Christmas. With over 50 world-class donations on the table, every prize is sure to impress. From a trip to the Taittinger estate in Reims where the winner can explore some of the world’s most famous vineyards, to 2 nights under the stars in a

cosy hut at Burley Manor in the New Forest, there is something for everyone. Alternatively, bidders can scrub up on their sushi-making skills with a masterclass at The Prince Akatoki or enjoy a mouth-watering lunch prepared by John Williams MBE at the Chefs Table at The Ritz.

Hospitality Action is the trade charity for the hospitality industry and has been helping hospitality people in crisis for more than 180 years.

Today, it provides financial, physical and psychological support to help beneficiaries overcome adversity and get back to work as quickly as possible. For those unable to return to work it supports them as they transition to the next phase of their lives. In addition, its EAP supports industry professionals by providing specialist, independent and confidential advice, support and assistance, 24 hours a day, 365 days per year.

Visit www.hospitalityaction.org.uk/winter-auction to bid today.

Festive Party Diary Shifts to Several Smaller Events In a bid to avoid repeat of last year, millions of people are opting for several smaller get togethers this festive season rather than having a big Christmas bash.

The research of 2,000 UK adults, commissioned by hospitality job board Caterer.com, has found that half (49%) of under 35s are scaling back on big parties in favour of multiple gatherings and 7.1 million people are planning 510 get togethers in pubs, restaurants and bars over the festive season.

Nationally, over a quarter (27%) of people - equating to 13.2 million - are taking a similar approach by opting for several smaller events.

After pubs and restaurants were forced to close last year, the report highlights how much public appreciation for the hospitality sector has grown.

Over a third (35%) say that hospitality staff have a massive impact on how much they enjoy the Christmas period and over a quarter (28%) say going to the pub at Christmas is their

favourite tradition.

Those working in the sector could also be in for a Christmas boost, with almost a third (29%) of people pledging to leave staff a larger tip than usual to show support for the sector.

With fears of missing out on seeing friends and family again, a quarter of people have started celebrating Christmas earlier than ever this year. Bigger work gatherings have also been brought forward and 2.8 million people have already had their office party in November or before.

Kathy Dyball, Director at Caterer.com comments: “The hospitality sector is a vital ingredient in bringing people together at Christmas and although safety remains a priority, people clearly don’t want to miss out again. The demand for hospitality as people make up for last year’s ‘lost Christmas’ continues to be evidenced by growth in jobs and we’re seeing employers increase pay and perks to attract the best talent.”

Unite Calls for Mandatory Mask Wearing in Pubs, and Restaurants Issue 86

CLH Digital

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Trade union Unite is calling on Culture Secretary, Nadine Dorries, to act and ensure mandatory mask wearing for customers visiting hospitality venues across the UK, in the same way that those travelling on public transport are now legally obliged to do so.

Unite is calling on the culture secretary Nadine Dorries to immediately open talks with industry leaders and the unions with the aim of imposing mandatory mask wearing at hospitality venues across the whole of the UK, unless seated with family members and/or close friends and while eating and drinking.

The union says that they are angry that they are being left to enforce the wearing of face masks which causes disputes with customers. These frequently result in threats of physical abuse, which have included death threats, by customers to staff.

Unite industrial organiser for hospitality Bryan Simpson said: “Unite has received many reports from its hospitality members who have been verbally and physically abused and some even receiving deaths threats for asking customers to wear facemasks.

In the passenger transport sector compulsory facemasks have been imposed by DfT, in consultation with the unions. This has ensured that transport workers free from the responsibility of having to enforce the wearing of facemasks. But there has been no such engagement from the Digital Culture Media and Sport Department.

Unite general secretary Sharon Graham said: “We must ask why hospitality is the only area in the public arena where facemasks are not compulsory. Does the government consider the health and safety of hospitality workers less of a priority than that of workers in other sectors?

“It is outrageous that hospitality workers are being left to police the wearing of facemasks due to the lack of proper mandatory rules or effective legislation. My union is pledged to fight to defend the jobs pay and conditions of our members and the health and safety of our hospitality members is high on that list.”

“We are therefore disappointed that yet again throughout this pandemic that the health, safety and working conditions of hospitality workers in pubs, cafes, restaurants and hotels isn’t even an afterthought for this government. Many thousands of these employees are disproportionately on low pay and many are women, young workers or migrant workers.

“Our view is that facemasks must be compulsory in all public spaces – with no loopholes – and that it must not be left to individuals working in hospitality or any other sector, for that matter, to enforce.”

Unite is dedicated to advancing the jobs, pay and conditions of its members and will fight back against any efforts to diminish workers’ living standards.

Loungers Reports Strong Sales but Staffing ‘Remains Tough’ Cafe bar operator Loungers has reported it had “continued to consistently outperform the sector”, with like-for-like sales growth of 23.4% across the 28 weeks to 28 November. Loungers reported revenue increased 91.4% to £102.4m for the 24 weeks to 3 October 2021, “reflecting the very successful resumption of trading from 17 May” During this time, the group saw like-for-like sales growth of 26.6% compared to 2019 and adjusted earnings before interest, tax, depreciation and amortisation (EBITDA) of £27.1m, up 105.1%, driven by strong sales and margin growth. The group also saw a pre-tax profit of £12.8m.

The company stated: “Whilst mindful of the news of the Omicron variant, we are optimistic looking ahead to trading over the Christmas period and beyond. The Lounge business is very balanced seasonally, while Christmas trading is more important for Cosy Club and we are encouraged by the level of bookings. We

anticipate 25 new site openings during the financial year ending 17 April 2022 and have the infrastructure in place to accelerate that pace as circumstances permit.”

However, it also said that recruitment and retention within the sector “remains tough” and added: “as a large employer it is critical that we address this, in terms of both understanding where we can be better, alongside promoting what we are very good at”.

Nick Collins, chief executive of Loungers, said: “Our value for money, all-day offer appeals to a very broad demographic, and this underpins our market-leading performance in towns and suburbs across England and Wales. We will open 25 sites this year as we continue to benefit from the changing dynamics of the high street and our pipeline of new sites has never looked so strong. Our sustained growth alongside our operational discipline are enabling us to manage and mitigate most inflationary pressure.

“As we move into the Christmas trading period any potential impact of Omicron remains to be seen, but as we look ahead to 2022, I am very optimistic with regards to our prospects and the continuing roll-out of both Lounge and Cosy Club.”

Phoenix Rising: Key Tends for the Hotel Sector in 2022 6

CLH Digital

Issue 86

By Anthony van Hoffen, partner, and Katie Thomas, associate, at law firm Lewis Silkin

The impact of the pandemic on the hotel and leisure sector was, arguably, felt stronger than in any other single area of the economy. With no ability to pivot their business to ‘online’, and no prospect that ‘working from home’ might provide a temporary solution, the sector was faced with an unprecedented fight for survival. The fact that most of the players in the industry have not only survived, but many are now looking at growth and development, is testament to the adaptability, resilience and sheer hard work of those in the sector.

The experience of many hoteliers is that, following the initial lockdown and the lifting of restrictions on 4 July 2020, their market had shifted considerably. International travel had obviously all but dried up and business occupancy was non-existent as in-person meetings were switched to online calls. Consequently, demand started to increase for different types of hotel offerings and the longerstay market, where quarantine requirements could be met, in accommodation which already had all of the technology and connectivity required to conduct business remotely. The industry is now addressing shifts in lifestyle and working behaviours that have taken place over the course of the pandemic and taking advantage of new opportunities.

Over the summer of 2020, and throughout 2021, the demand for regional hotels in the UK, especially luxury hotels with leisure facilities, has been in high demand for the so-called ‘staycation’. And this trend looks to be continuing, as evidenced by Hyatt’s’ stated increased focus on luxury leisure. It’s not just luxury hotel brands that are benefitting from ‘staycations’ either – budget hotel group, Travelodge, added 15 hotels to its portfolio in the third quarter of 2021, to take its total holdings to over 570 hotels. It reported a 9.9% increase in rev-

enue in the same period, driven by the strong domestic leisure market, and is looking to open a further 6 hotels in 2022.

Where, though, has this left the traditional City business hotel? Just as reports of increasing overseas travel seemed to bode well for both the business and luxury/boutique hotel market, came the news of Omicron variant, and it is very early days to start making predictions of how this will play out. Prior to this, two options seemed to be emerging – either upgrading existing hotels that offer the ability to both be at leisure and do business (again, the Kimpton and VOCO brands that IHG are rolling out are signs of this type of hotel), or look to take advantage of potential relaxation in the planning systems to convert to blended-use buildings with office, residential and hotel space all on the same site. This approach could take advantage of the increasingly available office space in city centres. The Ned in central London is an excellent example – previously B Grade office space, it has now been transformed into a 5-star luxury hotel with a member’s club, 10 restaurants, gym and spa!

So, what does the investment forecast look like? According to Savills, UK hotel investment is set for a bumper year in 2022 with transactions forecast to reach £4.5 billion (which is on track to beat the 15-year average of £4.22billion). This is in part caused by the confidence that international visitors will start to flood back to the UK (and particularly London) as borders re-open and travel restrictions start to ease in the near future (although the discovery of the Omicron variant may see this part of the recovery delayed).

One last word – no article on development trends would be complete without it! – and that is the focus on ESG. This is both from the contractor/developer perspective but also from the hotel operator/franchisee perspective. Not only must the physical building look to comply with the ever-increasing and pressing move to higher environmental standards and carbon-neutrality, and the location ensure better accessibility by public transport, but the contractor/employer has to meet the social criteria demanded to attract both investors and employees, especially in the post-Brexit dearth of experienced hotel staff. According to Savills, ESG compliant hotels are also likely to see tighter yields due to a rise in demand.

The opportunities to rise phoenix-like from the ashes of the pandemic are certainly there and initial signs are that the hotel sector is moving forward and has the adaptability and foresight to meet the challenge.

Drinks Sales Edge Back Above Pre-COVID-19 Levels On Premise drinks sales in the week to Saturday 20 November nudged 1% above the same week in 2019, CGA’s Drinks Recovery Tracker shows.

It is the first time that average sales by value in Britain’s managed pubs, bars and restaurants have been in positive territory for six weeks, and follows two consecutive drops of 3%. Combined with CGA data showing solid October trading for managed groups and buoyant delivery and takeaway sales, it raises hopes for a good festive period for the On Premise.

Continuing a recent pattern, sales growth in Wales (18%) was much higher than in England, where trading was virtually flat and Scotland, where sales were 2% up on 2019—thanks in part to Wales’ rugby union match against Australia in Cardiff on Saturday (20 November), when sales jumped 42%. Across Britain, Sunday (14 November) was the strongest day of the week with growth of 8%.

Just as they have in most weeks since ‘freedom day’ in July, spirits were the best performing drinks category by some distance. Their sales were 18% up on 2019, while beer (down 3%), cider (down 1%), wine (down 13%) and soft drinks (down 1%) were all in the red.

“After weeks of sales falling just short of pre-pandemic levels, it is pleasing to be reporting growth,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Pubs, bars and restaurants face a host of operational and cost pressures, and consumer confidence remains fragile, but we can be quietly confident that many people will be ready to spend in the On Premise over Christmas—and more stellar sales figures for spirits suggests that many of them will be doing so with cocktails.”

Access Hospitality Supporting the Hospitality Industry and FareShare Charity with 2021 Digital Advent Calendar Access Hospitality launches its Twelve Days of Christmas Advent to spread Christmas cheer to customers, hospitality staff and FareShare Access Hospitality, a division of the Access Group, is launching its ‘12 Days of Christmas Hospitality’ digital advent calendar to support the industry and give a number of prizes purchased from Access Hospitality’s customers.

Entry is free apart from 10th December when a special prize worth £1000 will be available for one lucky winner – entrants just for that day will be asked to make a minimum donation of £2 to reflect the prize value, with all contributions going to food charity FareShare. Access Hospitality will match the donations received and hopes to match the success of its 2020 campaign when £54,000 was raised for FareShare.

Henry Seddon, managing director of Access Hospitality explained “While we’re all hoping that Christmas and New Year this season will see some return to normal

levels of trading, one thing we know for sure is that the people who contribute to the delivery of a great hospitality experience – front or back of house, in head offices, suppliers and other support services – will be working round the clock to overcome staff shortages, supply chain disruption and customer apprehension. We want to say thank you by providing some festive cheer and giving everybody the chance to win some wonderful prizes that Access Hospitality has drawn, and purchased, from its wonderful customers.

“We also recognise that there are many people struggling to put food on their table so want to unite in supporting FareShare which works to tackle food poverty and reduce food waste in the UK.” The Access Hospitality digital advent calendar* launches on 1st December with everyone in the sector able to enter as many days of the free daily draws as they choose with the calendar available online at access-group.adventcalendaronline.com

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New “Ask for Angela” Safeguarding App Launched The Night Time Industries Association have partnered with Zapaygo to launche ‘Ask for Angela’ feature, to be available across all their venues as part of the broader safeguarding initiative available to businesses.

Work within the sector has focused on creating safer environments for people to socialise within, and build public confidence. This initiative is one of many layers of safeguarding mechanisms which will prove to enhance communication between staff and customers if they are feeling vulnerable or concerned about their safety.

Venues wishing to use this feature would receive the notification, like any other order, through the Zapaygo system, and implement their safety protocol without individuals needing to speak to a member of staff directly. This offers an additional way to access the ‘Ask for Angela’ initiative which may be beneficial to better support people wishing to receive support anonymously.

Zapaygo users will be able to select the ‘Ask for Angela’ option from a participating venue’s menu as simply as if they were ordering a drink. ‘Ask for Angela’ is a nationally recognised safety initiative which allows people to alert a venue to a personal safety concern. In the past, this has relied

upon speaking directly to a member of staff. While ‘Ask for Angela’ is already a successful scheme, the NTIA and Zapaygo recognise that technology can provide an additional option to help venues implement this initiative even more effectively.

Elliot Hall, Founder and CEO of Zapaygo, said: “Technology in our industry has long been used to improve the customer experience and operational efficiency. Following the recent increase in concern over the wellbeing and safety of guests in late night venues, Zapaygo, in partnership with the NTIA, have been working on ways to use our technology to integrate personal safety features too. We believe that we can offer solutions which fit industry standards and work in real-life, operational practice. The safety of our users is top priority.”

Mike Kill, CEO of the Night Time Industries Association, said: “The NTIA are constantly working to improve inclusion and safety in night time spaces.

This initiative will enhance the communication channels between customers and staff when they are feeling vulnerable or compromised. It is clear that the enhanced mitigations around searching, communication and training alongside safety mechanisms like this initiative will go a long way to building confidence in the sector, and the ability for people to enjoy a safe night out.”

Hotel Group Says Thank You To Its Team With Long Service Awards A HOTEL group has recognised the dedication and commitment of its longest-serving employees with a celebration at one of its landmark venues.

Lake District Hotels marked the achievements of 37 staff members who have been with the company for 10 years or more, with a combined total of 664 years of service.

They were treated to a Christmas afternoon tea at the Lodore Falls Hotel & Spa by Derwentwater, one of six Lake District hotels run by the group.

Staff from all front-of-house departments attended the event, which was the first time the group had held a long service awards ceremony.

Dani Hope, director of Lake District Hotels, said: “We’ve been thinking about holding long service awards for a while now to show our appreciation for the loyalty of the staff and, after the challenges of the past 18 months due to the pandemic, we felt now was the right time to celebrate something positive.

our staff. We also encourage our general managers to look after their teams as if they were family, which makes them feel part of something special.

“We hope to celebrate many more years of long service in the future.”

As well as enjoying afternoon tea, guests at the ceremony were presented with a goodie bag including a silver-plated personalised photo frame to display a professional photo taken on the day.

They also received one or two days of extra annual leave (depending on length of service), an overnight stay with dinner for two in one of the hotels (for those with 15 years or more service), and a thank you card from the directors, which along with Dani includes her parents Kit and Charles Graves.

The group’s longest-serving employee Cath Serginson, who works at the Borrowdale Hotel and has been with the company for nearly 45 years, received several rounds of applause during her presentation.

“Our team is crucial to the company. They help to shape the business with their in-depth understanding of how it works and are key to our continued success.

Neels Ferreira, 46, who is General Manager at The Skiddaw Hotel and has worked for Lake District Hotels for 12 years, was another recipient at the long service awards.

“It’s important to us that people are happy in their roles and our internal promotion structure ensures that they can start at an entry-level and work their way up to management, which is the case with many of the long serving members of our team.

He said: “It’s all about the people, and building relationships with your team and with the guests. We have regulars at the Skiddaw Hotel who will pop into the hotel a couple of times a week which adds to the feeling that we’re part of the community. I enjoy seeing them and meeting new people who visit the hotel.”

“As a family business, we spend a lot of time in the hotels so we get to know

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Looking For A Relationship That Lasts Longer Than Daylight Savings?

Start With Dinner – But Listen Intently and Don't Order Ribs! reported to not be put off by any food choices at all. Most off-putting foods to watch your first date eat were reported as ribs (31%), closely followed by seafood (28%). But if those on a date must eat messily, head to Yorkshire and the Humber, where 37% were happy for their date to eat whatever takes their fancy.

OpenTable, has uncovered the dos and don'ts of dining and dating, to give autumn and winter season relationships the greatest chance of success.

Whether Brits are looking for something to see them through the festive period or beyond, the highest number of respondents, who are all actively dating, (22%), reported that their most successful relationship so far started with a first date in a restaurant, followed by coffee shops, bars and pubs.

Those looking to make a good impression typically opt for Italian (34%) or British (30%) cuisine. British food is more popular with older daters, with 40% of over 55s choosing our native cuisine to impress their date.

Surprisingly, 18% of respondents would look to impress a date with fast food!

This is good news for those in Wales, where 44% typically go for a sitdown meal on a first date, versus only 8% in the North West. Young adults were the least likely to go for dinner on a first date, with only 15% of 18–24-year-olds reporting they would typically do this.

The data suggests that the reason restaurant dates might be a sign of success could be due to the person's character rather than anything about the restaurant itself, with respondents saying they would perceive someone inviting them on a first date to a restaurant as respectful (46%), taking the date seriously (38%) and relationship material (31%).

However, that's not to say a restaurant date in itself is failsafe – successful daters need to bring their best behaviour with them too. Respondents reported various off-putting behaviours best avoided on a first date, with women in particular being put off by their dates: • Not listening / paying attention to what I'm saying (46%) (m 39%: f 54%) • Rudeness with waiters or other diners (45%) (m 36%: f 57%) • Regularly checking their phone (42%) (m 36%: f 50%) • Talking about their ex or other people they're dating (42%) (m 36%: f 50%) Also don't pick the wrong food, especially those living in Northern Ireland, where only 10% of respondents

Aside from the cuisine on offer, 41% of respondents choose a restaurant based on atmosphere, and 35% look for somewhere they feel safe – rising to 71% among non-binary daters, and 44% of women.

Who picks up the bill could depend on how well the date goes and who's trying to impress, but generally, men still expect to pay (61%) even though only 27% of women actually expect this of their date. Women generally prefer to split the bill, with 47% opting for this over only 15% of men.

Well over half of respondents (59%) say a first date typically costs between £20 and £70. A frugal 1% don't typically spend anything at all on a first date, whereas 8% spend over £100.

Scott Hudson, Senior Director, EMEA, OpenTable commented: "While late autumn and winter is usually the time single people pair up, there's nothing to say that it shouldn't be able to outlast the season. With the right combination of location and first date behaviours, we want to help daters understand how to best lay the foundations for a successful relationship, be that for a couple of months or a lifetime!"

For booking inspo and to smash those #relationshipgoals this autumn and winter season, diners can search for their perfect date restaurant using the 'Romantic' tag on OpenTable.

Dame Helen Mirren Urges the Nation to Support the Homeless and Vulnerable Christmas Meal Appeal Actress, Dame Helen Mirren, has released a video plea urging Brits to help homeless, vulnerable and lonely people this Christmas, by supporting Just Eat’s Christmas Meal Appeal.

All funds raised will be donated to charities Social Bite – a movement to end homelessness – and FoodCycle who support low-income families, the homeless, and those experiencing loneliness by providing community meals, made from food that would have otherwise gone to waste.

With an estimated 10,500* people sleeping rough on any given night, and the rising cost of food, fuel and energy bills, this winter is set to be difficult for many.

Together, the Christmas Meal Appeal aims to fund at least 200,000 meals to feed those in need this festive season.

To play its part in tackling these issues, Just Eat is using its entire network as a force for good. The food delivery app is encouraging members of the public to donate £3, £5 or £10 when they order a takeaway and Just Eat will match their donation pound for pound, doubling their contribution.

In addition, Just Eat is drawing on its employees, restaurant partners and delivery couriers to volunteer, fundraise, and deliver free meals and Christmas essentials to those in need.

The initiative, which was first introduced at the height of the Christmas lockdown last year, returns after new research** reveals that since the pandemic, most (51%) Brits want to do more to help others, with almost three quarters (74%) of people planning to help those less fortunate this Christmas.

Thanks to the generosity of the British public, last year’s endeavours helped to provide over 100,000 meals as well as fund long term projects to break the cycle of homelessness and poverty. Just Eat hopes to build on this to make a greater positive impact.

Andrew Kenny, UK MD for Just Eat commented: “At Just Eat we believe in the power of food in bringing people together. This is our biggest charitable initiative to date, and we’re proud to be able to use our entire network as a force for good. We hope that together we can

make a real difference to those who need it most this winter.”

Mary McGrath MBE, FoodCycle CEO says: “For many people in the UK, this winter will be a time of hunger and loneliness, which is why we’re grateful to be joining forces with Just Eat to help those in need.

“With help from the Just Eat Christmas Meal Appeal, FoodCycle will be able to provide thousands more hot, nutritious meals to low income families, elderly people, key workers and those who simply cannot afford to buy food this Christmas.”

Josh Littlejohn, founder of Social Bite added: “Whilst many of us will be able to share Christmas dinner with loved ones this Christmas, thousands of homeless people will spend Christmas alone on the streets of the UK and many homeless families and children will wake up on Christmas morning in temporary accommodation.

“That’s why we’re thrilled to be teaming up with Just Eat for a second year running for the Christmas Meal Appeal, which is going to make such a difference to the UK’s most vulnerable people.’’

Just Eat has also created a Christmas Meal Directory which outlines safe spaces offering free hot meals for the homeless, lonely and vulnerable over the festive period.

WTTC Identifies Digital Solutions to Significantly Restore International Mobility The World Travel & Tourism Council (WTTC) has launched a new groundbreaking report which provides clear recommendations to governments and identifies four key digital solutions to restore international mobility.

The inaugural report provides guidance and calls on governments to adopt a more internationally coordinated response to COVID-19 for the Travel & Tourism sector and implement digital solutions that will facilitate the resumption of safe and stress-free international travel.

Following World Health Organization (WHO) guidelines, WTTC has identified four of the most widely used digital COVID vaccination certificates (EU Digital COVID Certificate, ICAO Visible Digital Seal, DIVOC, and SMART Health Cards), and urges governments to accept these major international standards as proof of COVID-19 status, whilst working towards a single global solution.

The report, ‘Digital Solutions for Reviving International Travel’, shows how international travellers, whether fully vaccinated or testing negative, would then have a globally recognised digital COVID certificate that would enable them to travel freely and safely anywhere in the world.

This critical report addresses the current global challenge posed by the existing patchwork of policies and processes, which are not only complex and unsustainable, but also further hinder the recovery of an already struggling sector.

To address this governments should create their own ‘Digital Travel Portal’, allowing travellers to electronically share their digital COVID vaccination or test certificates with their destination before they begin their journey.

After booking their trip, travellers would simply go to the online portal managed by the destination, where their digital COVID certificate would be uploaded, verifying the status online and in seconds, avoiding confusing processes and long queues.

Julia Simpson, WTTC President & CEO, said: “WTTC has been calling on governments to implement a globally coordinated response since the beginning of the pandemic. Today’s report offers the key to harmonise and safely reopen international travel.

“It is governments’ responsibility to ensure there is a safe, secure, simple and digital system in place to restore international mobility. WTTC is recommending a single global portal that recognises the main digital passes currently in use worldwide and acts as a one stop shop for travellers and governments.

“We can use the pandemic to leapfrog technologies and allow contactless travel with embedded data on vaccination and testing status”.

Along with WHO, this innovative report and recommendations also draws on guidance from the International Civil Aviation Organisation (ICAO), Organisation for Economic Co-operation & Development (OECD) and commitments made by Governments at the G7 and G20 for solutions to revive safe international travel.

According to WTTC’s research, in 2020, when the pandemic brought international travel to an almost standstill, more than 62 million jobs were lost, and the sector’s contribution to the global GDP fell by a staggering US$ 4.5 trillion.

These losses have affected the many millions of livelihoods who rely on thriving Travel & Tourism, while also significantly impacting the global economy and development.

For the read the report in full please check here https://research.wttc.org/digital-solutions-for-reviving-international-travel

Cash Flow Pressures Drives Over 60% Rise in Insolvencies Insolvency figures released for October 2021 by the Government’s Insolvency Service show a 63% increase in corporate insolvencies compared to the same month last year (1,405 in September 2021 and 864 in October 2020). However they were 5% lower than the number registered two years previously (pre-pandemic; 1,480 in October 2019).

In October 2021 there were 1,248 Creditors’ Voluntary Liquidations (CVLs), which is slightly higher than pre-pandemic levels. The number of registered company insolvencies was similar to pre-pandemic levels, driven by this higher number of CVLs, although other types of company insolvencies, such as compulsory liquidations, remained lower.

Challenging winter ahead as corporate insolvencies forecast to rise Leading restructuring and insolvency professional, Oliver Collinge from PKF GM said:“The surge in corporate insolvency numbers is not surprising. Many businesses have now started to repay BBLS and CBILS loans as well as deferred HMRC liabilities and the final Government support measures have now ended.”

“Cash flow pressures due to the well documented issues around higher inflation, staff shortages, increasing energy prices, supply chain challenges and the need to repay Covid incurred debt, is likely to lead to increased numbers of insolvencies over the next 12 months.”

“These challenges will put multiple added pressures on businesses in the coming months, particularly those that weren’t in robust financial health before Covid, so it’s critical businesses act early and seek advice if they are struggling now, or think cash flow may be squeezed in coming months. The earlier they act, the more options they’ll have to continue trading and recover.”

“The biggest increase can be seen in Creditors’ Voluntary Liquidations, where directors have chosen to place their business into an insolvency process. In part this may be because creditors can now take

enforcement action, forcing directors to take action.

The number of administrations also continues to creep up, which could offer insight into the health of UK companies. Administration has hopefully been selected as an alternative to liquidation as it has been possible to rescue the business.”

A message to company directors Oliver Collinge added: “There are plenty of proactive things you can do now to build resilience into your business for the post-Covid economy; don’t leave it too late. Having a restructuring professional guide you through the process can be invaluable in getting the best outcome and will also help you understand and mitigate your risk as a director.”

“For those businesses that are struggling, now may be the time to begin negotiations with landlords and creditors to develop manageable repayment plans.

Will revenues be high enough to support your cost base? Will cash flows be sufficient to deal with the additional debt burden (both formal and informal) that has accrued during lockdown? Perhaps a CVA is something which should be considered or, where you may need to take the difficult decision to make redundancies to survive, consider applying for government funding to meet the short term cash impact of this.”

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CLH Digital

NOW WE ARE BACK TO NORMAL, ISN’T IT TIME YOU STARTED MAKING MONEY OUT OF COFFEE?

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Of the 1,405 registered company insolvencies in October 2021: • There were 1,248 CVLs, which is 85% higher than in October 2020 and 19% higher than in October 2019; • 46 were compulsory liquidations, which is 31% lower than October 2020 and 81% lower than October 2019; • 16 were CVAs, which is 24% lower than October 2020 and 56% lower than October 2019; • There were 95 administrations, which is 8% lower than October 2020 and 40% lower than October 2019; and • There were no receivership appointments

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Retailers Urged to Accept Cash Payments that Match New £100 Contactless Limit in Cash Fight Back A “cash fight back” has stepped up a level with retailers being urged to accept cash payments to at least to the same level as the new £100 contactless limit. The call comes from consumer champions, the UK Cash Supply Alliance (CSA), a not-for-profit cash industry organisation which is also encouraging frustrated customers to press their case with “refusenik retailers” and ensure payment parity for legal tender.

The pandemic has accelerated many retailers refusal to accept cash – one in three at its height – ‘due to health concerns’ and despite Bank of England research concluding that the risk of catching COVID19 from banknotes is low . While the Bank’s research also found that the biggest Covid transmission risks in stores are actually from proximity to other infected people, touching a ‘high touch’ object such as the handles on shopping baskets or shopping trolleys, and products on open shelves.

Says Nigel Constable, Chair of the CSA, which launched last month:

“We are frustrated by ongoing reports of refusenik retailers not accepting cash simply due to ‘hygiene issues’ when the Bank of England’s own research concluded this was simply not true and that there was actually a greater risk from other ‘high touch’ objects.

“Too many are refusing this legal tender based on bogus health reasons, rather than accepting they’re offering poor customer service to the 40 million adults in the UK3 who still regularly use cash.

“We’re advising consumers who want to use cash to make their concerns known to retail head offices or management, or simply move their custom to cash-supporting stores. We have some examples from our members where cash fight backs seem to have had an effect. For instance, after an intervention by a director of the CSA with Caffe Nero and the Scottish government, the coffee shop chain has now apparently reversed their previous decision to go “cashless” and now accepts cash again across the UK. The CSA welcomes this move and urges all retailers to accept cash.”

Drinks Sales Edge Back Above Pre-COVID-19 Levels On Premise drinks sales in the week to Saturday 20 November nudged 1% above the same week in 2019, CGA’s Drinks Recovery Tracker shows.

It is the first time that average sales by value in Britain’s managed pubs, bars and restaurants have been in positive territory for six weeks, and follows two consecutive drops of 3%. Combined with CGA data showing solid October trading for managed groups and buoyant delivery and takeaway sales, it raises hopes for a good festive period for the On Premise.

Continuing a recent pattern, sales growth in Wales (18%) was much higher than in England, where trading was virtually flat and Scotland, where sales were 2% up on 2019—thanks in part to Wales’ rugby union match against Australia in Cardiff on Saturday (20 November), when sales jumped 42%. Across Britain, Sunday (14 November) was the

strongest day of the week with growth of 8%.

Just as they have in most weeks since ‘freedom day’ in July, spirits were the best performing drinks category by some distance. Their sales were 18% up on 2019, while beer (down 3%), cider (down 1%), wine (down 13%) and soft drinks (down 1%) were all in the red.

“After weeks of sales falling just short of pre-pandemic levels, it is pleasing to be reporting growth,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Pubs, bars and restaurants face a host of operational and cost pressures, and consumer confidence remains fragile, but we can be quietly confident that many people will be ready to spend in the On Premise over Christmas—and more stellar sales figures for spirits suggests that many of them will be doing so with cocktails.”

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Half of All Alcoholic Drinks Now Feature Calorie Information on Labels A new study of alcoholic drinks from leading UK brands reveals that almost half (47%) now carry calorie information on labels.

In a new market review, Informing Alcohol Consumers: 2021 UK Market Review, released by the Portman Group today, a sample of over 400 of the most widely consumed alcoholic drinks reveals the results of an industry-wide commitment to provide consumers with public health information on labels, despite no legal requirement to do so.

The Portman Group, which is the self regulator and social responsibility body for alcohol marketing in the UK, is calling for labelling to remain voluntary ahead of an impending consultation from the Department of Health and Social Care, which may see such information become mandatory. The consultation, anticipated by the end of 2021, may see the Government enforce new requirements on alcohol labels including pregnancy warning logos, unit content information and the latest Chief Medical Officer drinking guidance amongst others.

This comes as many in the alcohol industry works towards self-implemented measures to provide calorie information for alcoholic drinks by the end of 2022.

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The Portman Group report shows that of over 400 alcoholic drinks studied, the vast majority of drinks already contain: pregnancy warnings (99%), alcoholic unit information (94%) and a reference to a responsibility message, or to Drinkaware (93%). In addition, almost four in five (79%) carry the latest UK Chief Medical Officer low risk drinking guidelines – a far larger footprint on labels since the previous evaluation – see notes to editors for more.

Portman Group CEO, Matt Lambert, said: “Responsible alcohol marketing needs to be clear, and have information that consumers can easily understand to make informed choices. It is a significant achievement that the industry is delivering on its commitments to ensuring high standards of voluntary best practice. As our report shows, calorie information on alcohol labelling is firmly on track to become a majority wide industry practise as we have already seen with unit labelling, pregnancy, Drinkaware and responsibility messages.

“It also shows a significant considerable/ (or) an important acceleration in progress has been made in updating labelling to include the latest UK Chief Medical Officer guidance on low-risk drinking meaning that the industry is voluntarily delivering clear information and on track to near universal adherence without recourse to valuable Parliamentary time.”

The Queen’s Head in Dorking wins the Griffin Trophy, Fuller’s Pub of the Year Award The Queen’s Head in Dorking run by Manu Bhatt, has been named the winner of this year’s Griffin Trophy – the annual Pub of the Year competition from Fuller, Smith and Turner. The Griffin Trophy is open to all Fuller’s 210 Managed Pubs and Hotels and 174 Tenanted Inns and, as well as the title, the winning licensee receives a £5,000 holiday voucher, a staff party to celebrate with their team, and the coveted Griffin Trophy itself.

The Queen’s Head is part of Fuller’s Tenanted Inns estate – and is run by Manu as his own business. He has injected his personality throughout, and it is an eclectic mix of fabulous British pub and influences from Manu’s varied career working in hospitality across the globe.

Following an extensive selection process, the eight finalists of The Griffin Trophy were all visited by Chairman Michael Turner, Chief Executive Simon Emeny, and Marketing Director Jane Jones to choose the

category and overall winners. The Queen’s Head was named winner of the Best Town/Local category as well as taking the overall title.

Michael Turner said: “Manu Bhatt is a highly entrepreneurial and creative operator and his experience from his travels really comes through at The Queen’s Head. It’s been a tough time to be running a hospitality business during the last 20 months – but Manu has not only ridden out this turbulent period – he’s exited the pandemic in a fantastically strong position.

“Outdoor dining has grown in popularity – and Manu has invested £70,000 in covering his garden, which is on quite an incline, with a giant tepee – almost trebling the number of covers he can serve from his tiny kitchen. It is this sort of ingenuity that makes Manu an outstanding winner of The Griffin Trophy.”

Manu Bhatt said: “I’m absolutely delighted. I’ve only been at The Queen’s Head since February 2020 and I think the best is yet to come. I’ve got so many ideas yet to put into place – and winning this award has inspired me to continue to innovate and build this great pub even further. I know that there are very few people who have won The Griffin Trophy more than once – but I intend to try and do exactly that.

“There’s something for everyone at The Queen’s Head – from the amazing menu and exciting events catering for big nights out, to tranquil corners and the wonderful garden for those that just want a quiet pint. You just can’t beat a fantastic pub and to be recognised for being exactly that is truly wonderful. Thank you Fuller’s.”

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

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

“For Curious People There Is No Better Industry Than Hospitality” 16

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Filip Boyen, CEO Forbes Travel Guide, joins Duncan O’Rourke, CEO Accor Northern Europe, on the Heart of Hospitality Podcast

With a career spanning more than three decades, Filip Boyen, CEO Forbes Travel Guide, is widely regarded as one of the leading figures in hospitality. In the latest episode of the industry podcast, Heart of Hospitality, he joins Duncan O’Rourke, podcast host and CEO Accor Northern Europe, to discuss the global staffing crisis, the importance of training, support and mentoring, and the emotional power of great hospitality.

“At Forbes Travel Guide we verify luxury and to us that means we support, we champion, and we celebrate all those with a passion for extraordinary service,” said Filip Boyen.

Filip began his hospitality career as a commis chef and stayed in the food and beverage side of the business for 10 years, working in Michelinstarred restaurants in Belgium, France and England, including working under French master chef Joël Robuchon for a time.

In 1993 Filip, then GM of the Presnya Hotel in Moscow, hired Duncan O’Rourke as his F&B Manager and, together with the executive chef Duncan appointed, they transformed the restaurant into one of the best

loved and most talked about restaurants in Moscow.

“This is a good example of what we now advocate with Forbes. You created, with your team, something that was amazing,” said Filip. “It became a restaurant that was known for its food and the fine wines and spirits you sold, but most of all, for the human connection. People knew you and our chef would take personal care of them. And that hasn’t changed. At the end of the day, we are still in the people business. It's all about people. We are here to make the life of our customers just that little bit better every time they visit us.”

He added: “The reason why you and I joined hospitality, Duncan, is because we put people first.”

The two industry leaders address one of the biggest issues affecting the sector: the global staffing crisis. They discuss salaries; sign up bonuses; the commitments many hospitality businesses made to support their talents during Covid and the extensive work Forbes Travel Guide undertook to maintain training for talents across the globe during the pandemic.

Offering advice to those at the start of their careers, Filip said: “If you put people first and you're determined, I would say there is no industry more rewarding, fulfilling and enjoyable than our hospitality industry.” He added: “Be as open minded as you possibly can, because you're going to learn from everybody. I can tell you that most of the people I've worked with, I've learned from, and that, I think, is typical to our industry, because everybody has a different skill set and everybody has very valuable lessons to learn and share.”

The Source Trade Show is back in February The Source trade show, at Westpoint, Exeter on Wednesday 9th & Thursday 10th February, is a great opportunity for you to restock, discover new products, and make the most of an influx of tourists to the South West. It will be one of the first trade shows for food and drink in 2022, and no other event serves up such a rewarding and valuable mix of comparative tastings, innovative ideas, networking opportunities and inspirational experiences. The show will have Covid-19 measures in place to ensure a safe environment for both buyers and exhibitors.

It's the perfect opportunity to get back up to speed and kickstart your business for the year.

After a very difficult couple of years, this is your opportunity to reconnect in person, network with existing and potential customers, and be inspired by the latest in food, drink, and services. Finally you can get out from behind the computer, and taste and test products in person, as well as meeting the producers that made them. You’ll meet arti-

The pair talk about Filip’s career which took him around the world from Europe to Johannesburg, the Comoros, Russia, Bora Bora, Peru and finally back to London with Orient Express, Small Luxury Hotels of the World and most recently, Forbes Travel Guide.

A global leader in luxury, Filip has become the authority on great service. He said: “75% of our standards measure the emotional aspects of service. We have nine qualifications, or classifications that we evaluate.

The hardest ones are graciousness, thoughtfulness and sense of personalized service.”

He adds: “How you make your guests feel in your hotel is exactly the difference between a good and a great hotel. We always say at Forbes if we make our guests think or work harder, luxury disappears.”

Filip shares stories of the moments that matter, the small touches and people’s attention to detail that makes the hospitality sector so special.

“It's all about people.”

Hosted by Duncan O’Rourke, CEO Accor Northern Europe, the new industry podcast is part of the Heart of Hospitality campaign, built to share the stories of the people behind the moments we love in travel and hospitality. Interviewees in the first podcast series include global leaders of hospitality as well hospitality workers from across Europe.

To listen to the full episode, visit https://heart-of-hospitality.com/podcast/ or find the podcast on Spotify and other leading Podcast platforms.

Hospitality matters because it has heart. For more information and more stories from hospitality, visit https://heart-of-hospitality.com/ san producers that you won’t find anywhere else, including more Taste of the West exhibitors than at any other trade show. Not to mention brand new to market companies and exclusive show offers!

Attracting buyers from retail, hospitality and catering, the Source trade show brings out the best the South West region has to offer, from artisan food & drink to essential goods and services. If you have a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality, you cannot afford to miss it. Compare and contrast offerings and negotiate the best deals! For more information about the show, to book a stand, or register to attend, please call 01934 733433, follow @sourcefooddrink on Twitter, Facebook and Instagram, or visit thesourcetradeshow.co.uk.

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Heineken - Celebrating Sustainable Operators In The On Trade the implication of various initiatives across our resort. A few examples of the processes we have introduced include, itemising menu items individually, so guests only receive what they’ve specifically ordered and don’t end up leaving ingredients. We also weigh every piece of food waste daily and log this information to keep track of wastage. Both simple processes not only reduce our waste but also reduces costs, knowing we’re offering accurate portion sizes and exact ingredients ordered by the customer. The latest initiative we have introduced across our resorts is refillable water bottles and water fountain stations, fully removing the need for PET single use plastic water bottles.”

“Another part of my role is to regularly provide training for staff to refresh on the recycling processes.

Through our monthly SmartDispense service visit, it’s one less thing to worry about as we have the peace of mind that we’re serving great quality beer through clean lines, thanks to the monthly technician line clean.

Since installing SmartDispense two years ago we now save on average 45 pints and three hours of time per bar, per week, so we’re reducing waste and maximising efficiency”.

Sall Colak, General Manager of The Gun Pub, London

Following COP26, we need to consider sustainability practices within the UK on-trade. We reflect on why there is a need for change and speak to leading operators to understand what can be done to both protect the planet and keep customers happy.

With 79% of consumers changing their purchase preference based on sustainability[1], UK hospitality needs to consider how they can adopt more environmentally friendly practices across their operations. Sustainable solutions are often perceived to be more expensive or less convenient, but this doesn’t have to be the case.

Here, we hear from four operators on how they’re making their businesses more sustainable.

Steven Kirby, Area Operations Manager, ETM Group “Here at the ETM Group we’re very conscious of our footprint on the planet and have an internal committee that reviews every area of our operations.

The pandemic enforced lockdown gave us more time to really challenge ourselves as a business, to review what we can do to operate more sustainably.

HEINEKEN SmartDispense has also fundamentally changed the way we do business. The efficiency of the system and service saves us both time and stress. In particular, the time drain of line cleaning and wasted chemicals has all been removed. Reducing the line clean to once a month, managed by a qualified service technician has given our staff more time to focus on other areas of the business such as marketing and improving customer service, while simultaneously reducing wastewater and excess cleaning products.”

Marten Lewis FRSA · Head of Corporate Responsibility at Bluestone National Park Resorts Ltd “We recently conducted a piece of customer research, that asked how much importance individuals placed on environmental factors when booking a stay. The results demonstrated over 60% expressed this was important to them when booking a trip.”

“Sustainability has always been a focus across every part of our business and my role was created to oversee

“Sustainability is very important for our customers, by having a pint that uses our SmartDispense system they’re doing their bit for the environment. Our SmartDispense system from HEINEKEN provides us with good quality beer and cider every time. The benefits of being a SmartDispense pub is we use less water and CO2 so our customers can enjoy their pint knowing they’re doing so more sustainably. We’re so glad HEINEKEN is talking about SmartDispense, not only can our customers taste that they’re having a great pint, but they’re also helping the environment.”

Barrie Newton, Owner of Tavern in The Town, Rugele “HEINEKEN SmartDispense has noticeably increased the efficiency of our business, with line cleaning reduced to every 10-12 weeks we’re saving man-power and we even have more time to focus on other areas of our business.

The quality of our beer has also never been better than with HEINEKEN’s SmartDispense system. Our customers are enjoying a better tasting beer that’s also better for the environment.

No ifs or buts, HEINEKEN SmartDispense means every pint is the perfect pint.”

A pub powered by HEINEKEN’s SmartDispenseTM technology saves 83% of water compared to a pub using a standard dispense system, all while ensuring their customer gets a perfectly poured pint served at sub-5°C every single time.

SmartDispense pubs have collectively saved an incredible 107m pints of water and 394 tonnes of CO2 in the past seven years.

That’s the equivalent of almost 340,000 bathtubs full of water, just by enjoying a sustainable pint from a SmartDispense pub.

Discover how other operators are doing their bit for the planet and how you can become a more sustainable pub whilst serving great quality pints: https://smartdispense.heineken.co.uk/green-pint

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Sector Welcomes Government’s Small Brewers’ Relief Proposals The government’s proposed reforms to small brewers’ relief (SBR), has been largely welcomed by industry bodies.

The main proposals are: • Replacing the existing taper with a more gradual one, starting at 2,500-hectolitre production • Providing a three-year grace period for breweries that merge so that the relief phases down rather than potentially ending overnight • Linking SBR to the alcohol content of the beer, and extending it to beers below 2.9% (ABV) Welcoming the changes, SIBA Chief Executive James Calder and SIBA National Chairman Roy Allkin. “After three years of deliberating, the Treasury has today announced far-reaching changes to Small Breweries’ Relief (SBR) – at last providing some certainty for small brewers so they can plan for the future.

“It is welcome that the Treasury has listened to SIBA’s representations on behalf of small brewers, and the views of MPs from across the political divide, to increase the 50% threshold from the proposed 2,100 hectolitres to 2,500hl.

“While it is disappointing that some small brewers between 2,500 to 5,000hl will have to contribute more in beer duty under the new system, our worst fears have been averted and the rate is more manageable than was proposed in the consultation. The changes also remove the ‘cliff

edges’ that hindered brewers in the past and sets out a path to growth and a workable framework for the future.

“These changes demonstrate the Treasury has recognised the important role that SBR has served for the past 20 years in levelling up the brewing sector, investing more in the scheme and expanding it to include more breweries.

“We must now carefully consider how these new policies sit within the wider changes to the alcohol duty announced in the Budget and work through all the implications to ensure that small brewers can compete against the Global giants that dominate the beer and cider sectors.”

The British Beer & Pub Association (BBPA), also welcomed the Government’s proposals, a spokesperson said: “We welcome these changes to Small Brewer Relief, a scheme which provides a major boost to the UK’s small brewers. The proposals seek to more closely align with economies of scale and will address barriers to growth.

“Combined with the recent duty freeze and proposals set out in the new Alcohol Duty Review, we hope this will now stimulate business growth and investment in Britain’s brewers of all sizes at a crucial time in their recovery post-covid.”

CAMRA Chairman Nik Antona said: “Small brewers across the UK have been waiting months for today’s announcement, and now have some more certainty over how their tax bills will change in the coming

years.

“With the bold changes to all alcohol duties proposed in the Budget, there is still more detail that needs to be worked on. We are looking forward to working with the Treasury to ensure that the wider proposals work for small brewers, and especially that the new draught beer duty rate applies to containers of 20L and over – allowing for the smaller formats that small and independent brewers most frequently supply draught beer in.

“From the announcement today, we are glad that the Treasury has made a concession on the 50% relief threshold, following representations from small brewers and consumers who were worried about viability of small brewers and knock-on effects on consumer choice under the previous proposals.

“We understand that the changes announced today will protect around 70 of the smallest brewers from increased tax bills. Sadly, this will still mean increased bills for those producing between 2,500HL and 5,000HL per year, but the additional changes to smooth the ‘cliff edge’ in the relief taper should help small brewers grow more sustainably in future.

“CAMRA will continue to campaign across a range of issues affecting small and independent brewers, as they are vital to maintaining consumer choice in the UK beer market, which is increasingly dominated by the interests of a small number of global brewing companies.”

International Visitor Numbers Expected to be Down 75% in Run up to Christmas Leading travel trade association UKinbound has released stark new figures, indicating that its members expect international visitors to be down 75% in November and December, compared to 2019. In 2019 inbound tourism during this period was worth £4.25 billion to the UK economy.

In a recent survey of its UK tour operators, accommodation providers, and attraction members, undertaken prior to the latest Omicron restrictions, 89% of respondents stated that November/December international arrivals/visitor numbers would be lower than 2019 figures.

Of these businesses, four in five stated they expect to be down over 75%, indicating that although many restrictions at UK borders have been removed, the country is not expecting an influx of international visitors pre-Christmas.

The survey also asked, if international clients have cancelled a trip to the UK in November/December 2021, why? Deferring their visit to 2022 was the top reason given, however the UK’s Covid case rates and testing requirements were all cited.

Additional analysis was undertaken to understand how the lifting of restrictions has affected inbound tour operators and destination management companies based here in the UK, who, along with other intermediaries, pre-pandemic brought in over 60% of all international visitors. On average, these businesses reported

that they expect revenue for 2021 to be down 93% compared to 2019.

Commenting on the results, CEO of UKinbound Joss Croft said “Prior to the announcement of the latest Omicron restrictions, the inbound tourism industry was already facing a tough winter. With annual revenues down 93% and international visitors expected to be down 75% during a critical part of the year, Christmas, businesses are skating on thin ice.

“Additionally, the latest restrictions have sent shockwaves through our industry. We will need to see what the implications are on travel and health, but inevitably fragile consumer confidence will be dented. We were seeing green shoots and our members were reporting an increase in enquiries for 2022, however cancellations for December and early next year are already starting to come through.

“The UK’s third largest service export, inbound tourism, was worth £28.4 billion to the UK economy in 2019 and will be a key driver of economic recovery. These exports will contribute to the Government’s new export strategy target and will help kick start the revival of this vital export industry; however emergency measures are required today.

“Having slipped through the gaps of Covid-19 Government support schemes, the removal of furlough and the latest restrictions, viable, award-winning inbound tourism businesses need support.”

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Hospitality Leaders Prioritise Hiring as Labour Shortages Threaten Speed of Recovery Staffing shortages to stunt recovery • 76% of hospitality leaders are optimistic about the future of the UK hotel market over the next five years, up five percentage points from last year; However, • Increasing staff costs (59%) and a shortage of skilled labour (54%) are identified as the biggest risks facing the UK hotel industry over the same period; • Almost half (49%) of respondents are now prioritising cashflow, and hiring and re-staffing over the next 12 months; and 64% agree that attracting more staff into the sector is key for hospitality businesses to thrive in the next three years; • Despite the headwinds, nearly half (48%) of respondents anticipate 2019 performance levels to return in 2023.

Andreas Scriven, head of hospitality and leisure at Deloitte:

“Despite labour concerns, overall optimism amongst senior hospitality figures for the future of the industry has improved since last year. In this time, we’ve seen consumers return with gusto to hospitality following the lifting of restrictions over summer, and this level has remained high.”

SUSTAINABILITY A UNIQUE SELLING POINT Deloitte’s research also found that nearly half (49%) of respondents believe that their consumers are willing to pay more for sustainable products and services.

Scriven, said: “Looking ahead, the hospitality industry will be looking at its post-pandemic offerings. Environmental awareness amongst consumers has significantly heightened over this period, and sustainable goods and services have become a key selling point. Hospitality leaders will not only need to continue providing great experiences, but also more climate-friendly offerings to attract the more ‘conscious consumer’. For the consumer, price remains a key factor in decision-making, and so hospitality leaders will have to carefully balance this with their own carbon-reducing ambitions.”

• Edinburgh overtakes Oxford and Cambridge as most attractive UK city for hotel investment in 2022; • Amsterdam remains the most attractive European city for hotel investment in 2022, followed by London, Madrid, Lisbon and Barcelona, respectively, as Paris drops out of the top five.

Scriven, continued: “With international travel limited for much of the year, UK domestic tourism remained popular amongst holidaymakers. For investors, too, the UK remains attractive for hotel investment, with Edinburgh retaining its top spot given the city’s limited supply for hotel development.

“Elsewhere in the UK, we have also seen London’s attractiveness to European investors improve by almost 10 per cent year-on-year. A combination of favourable room rates has attracted both busi• MICROWAVES • EXTRACTION CANOPIES • ness and leisure travellers to the UK capital, creating strong demand fundamentals.”

As investors look for new opportunities across Europe, Amsterdam remains the most attractive European city for investment for the sixth consecutive year.

Scriven added: “Likely factors for this include both strong leisure and corporate demand filling the city throughout the week, in addition to its well-connected airport. Development restrictions in the city also mean investment opportunities have a ‘gold dust’ appeal.

“Elsewhere in Europe, Paris has again fallen down the ranking. Despite being an international gateway city, reduced corporate travel over the pandemic means there has been far less traffic passing through.

For the leisure traveller, Paris’s high population density has also made socially-distanced tourism a challenge.

Investment appetite for the French capital has lessened as a consequence.”

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COOKERS • ICE MACHINES • FRYERS • SLICERS •

“After a turbulent 20 months, the hospitality industry is facing fresh challenges in recruitment as the race for talent continues to hit the sector. The hospitality industry is more than twice as likely as others to experience recruitment challenges, so it is unsurprising to see this identified as the biggest threat to the sector’s recovery.

Like so many industries reliant on skilled workers, hoteliers are looking for more ways to attract and retain talent. Some have even turned to “Golden Hello” financial incentives, demonstrating just how unusual the current climate is.

LOCATION, LOCATION, LOCATION

• DISHWASHERS • GLASSWASHERS • REFRIGERATION

Accountancy and tax specialists Deloitte have released key findings from Deloitte’s European Hotel Industry Survey 2021, based on the responses of senior hospitality figures:

TOASTERS • STAINLESS STEEL SINKS & TABLING

How The Hospitality Sector Can Make Customers Feel Safe at Christmas 22

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After a series of lockdown-enforced closures, hospitality has been one of the most affected sectors throughout the pandemic. In fact, according to the Office for National Statistics [ONS], almost a fifth of venues in the industry had doubts about their survival.

With many hospitality businesses reconsidering their viability, prioritising customer service and providing a safe environment that instils confidence in guests can, quite literally, pay off for venues, helping secure bookings and continued return custom during the busiest time of the year.

Here, Richard Cox, managing director of Langley Compass Group (www.langleycompassgroup.co.uk), highlights key measures the hospitality sector can implement to make customers feel safe when visiting over Christmas.

During lockdown, many hospitality spaces implemented new hardware and software to support their operations post-COVID, and increased demand with limited capacity requires a high quality and well utilised infrastructure for businesses to thrive.

Introducing tech such as CCTV, feature-rich EPoS and reservation software can create an environment that demonstrates professionalism and a commitment to customer service. Using these technologies refines and streamlines the customer experience allowing your staff to focus on safety and putting the customer first.

QR CODE COMMS The COVID-19 pandemic has also seen many hospitality venues implement mobile apps and QR code systems, both of which often require email addresses to deliver a proof of payment.

Using this newly acquired contact information allows pubs, cafés, bars, and restaurants to directly contact their customers with promotions and updates.

Choosing to use direct email marketing as a communication method also provides the opportunity to send out safety updates with information on how the venue is making changes, managing staff, and implementing safety measures.

As well as demonstrating due diligence when it comes to safety guidelines, it makes customers feel comfortable when visiting if they are assured the correct measures have been implemented.

GIVE YOUR STAFF THE TOOLS TO EXCEL

DIVERSIFY YOUR ORDERING OPTIONS

Equipping your staff with mobile EPoS hardware can reduce the need for customers to queue and wait in close proximity to other people. Similarly, being able to offer table service throughout the premises via any member of staff means efficiency and speed can be prioritised with less unnecessary time spent near other staff and guests.

Giving customers more reason to feel safe and relaxed is key to continued return custom which, moving into the New Year, is more important than ever for stability in the hospitality industry.

Modern handheld EPoS solutions can include ordering software, payment systems and receipt printing which also limit contact with more than one member of staff. Ensuring service is efficient as well as safe also reduces the time spent on the premises and the risk of COVID transmission within the building.

PROVIDE A ‘PLAN B’ With Omicron cases rising in the UK, indoor seating is still not everyone’s first choice. However, offering a range of seating options and tailoring for all guests and comfort zones will ensure custom takes less of a hit throughout the festive season.

For example, when indoor eating is busy during peak times, heated outdoor seating alternatives will give customers peace of mind and allow businesses to continue operating at maximum indoor capacity.

Further diversifying your services by offering takeaway options will also reduce the risk of people choosing to dine elsewhere if capacity is full or if they ae not comfortable with eating inside the premises.

MAKE THE MOST OF YOUR TECHNOLOGY

Offering a variety of ordering options is an ideal way to satisfy all customers and their different levels of comfort when it comes to COVID-19. For those who are happier interacting with staff, table service with handheld EPoS systems may be an ideal solution, whereas others may feel more comfortable ordering via a QR code or website on their own device.

Diversifying the ordering methods available to your customers gives them the freedom to choose what they are most comfortable with.

CONCLUSION Customer and staff safety are of paramount importance as the return to normality is marred by the Omicron variant and a rise in cases over Christmas.

As well as the physical safety of those in the hospitality industry, making customers feel welcome and well looked after upon their return is key to building relationships, securing loyal customers, and creating a safe and enjoyable environment.

Using a range of hardware systems and software solutions to support your business helps ensure guidelines are adhered to, and service can resume with high levels of customer service and satisfaction.

UK’s Best Curry Restaurants Announced at Celebration of the Curry Industry 24

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always fight your corner. And the Government does listen to us.

The UK’s favourite curry restaurants, as nominated for by the British Public, were announced at the trailblazing and foremost celebration of the industry, British Curry Awards in association with Just Eat, as it returned for its 17thyear after the pandemic challenges.

This year we have received many reports that restaurants that had got high, four or five stars ‘scores on the doors’ in the past from local environmental health officers have been getting marked down to only one or two stars. It seems from the reports we are getting that, often, restaurants are being marked down for fairly minor, technical infringements.

Even though these can often be quickly rectified they are having to wait up to six months to be reassessed. This is unfair and is putting many already struggling businesses as they come out of the pandemic on the verge of closure.

The finest curry restaurateurs from across the UK descended 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 that took place on Monday 29th November at Battersea Evolution.

What we are asking for is the government to require local authorities to have a much faster appeal and recertification process, so that those marked down can be reassessed in 4-6 weeks, not 4-6 months. Otherwise we will not be able to play our part in the recovery of our high streets, as this inflexible process will prove the straw that breaks the camel’s back.”

As the foremost and pioneering celebration of the UK curry industry’s achievements and the best restaurants across all regions, with awards deemed the most prized badge of honour across the entire industry for winning restaurants, British Curry Awards has established itself as a national institution.

This year’s ceremony had particular significance, given the challenges faced by the industry over the past 18 months of the pandemic, and acknowledged 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 paid tribute to those that have passed away.

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. Speaking at the event, he said, “What a year we have had – full of highs and lows as we have come out of the pandemic and had to try and rebuild our businesses after lockdowns. The support of our customers has been incredible but the challenges are still significant.

At the British Curry Awards we have always stood up for the causes that matter to the industry. We are all now benefitting from the so-called vindaloo visa which has helped address the chef shortage problem. We will

In a message of support, Prime Minister, Boris Johnson said, “I’m delighted that one of the greatest events in our gastronomic calendar, the Curry Oscars, is back in action and it is fantastic to celebrate the genius of our curry restaurateurs who have, for decades, offered their fragrant medleys. Throughout the testing times of the past two years, you’ve always responded with resolve and creativity, feeding our NHS heroes and dispatching fleets of mopeds to bring spice to the lives of millions of people at home. And now I’m glad to say customers are returning en masse and curry houses the length and breadth of these islands are bustling once again, more than 10,000 of them across the whole of the United Kingdom. That’s 200 for every city, more in London than in Mumbai and since the British Curry Awards are now in their 17th year with a record number of nominations, we’re not just building back better we’re building back balti and I want to thank you all – restaurants, chefs and waiters – for blessing us with your flavoursome morsels.”

Free Point of Sale Materials for Drinkaware Drink-Drive Home and Dry Campaign Drinkaware is inviting on-trade owners and managers to claim free point of sale materials for its drinkdriving campaign, Home and Dry. While the sector continues to juggle many different priorities, Drinkaware will arrange delivery of packs to individual venues with no charge for materials or postage to provide as much support as possible.

Adam Jones, Drinkaware’s director of business development and partnerships explained “We launched Home and Dry in association with the British Beer & Pub Association and the Government’s Think! campaign in March 2020. It was designed to support hospitality venues in providing a safe and enjoyable environment for all customers, by encouraging designated drivers to go alcohol free and get home safely. Hospitality was closed shortly afterwards but with Christmas fast-approaching, we felt it was time to resume the campaign and support on-trade operators by providing the materials free of charge and direct to their venue, for use over the festive period and throughout 2022.”

Drinkaware is taking responsibility for all distribution, simplifying the process and costs for head offices and site operators, and making it straightforward for everyone to take part in the campaign. Home and Dry materials are available to anyone running a licenced on-trade venue, subject to stock availability.

According to the latest Government figures available for road accidents, an estimated 7,800 people were killed or injured in 2019 when at least one driver was over the drinkdrive limit. That’s more than 21 people a day. The Home and Dry campaign aims to make a difference by reinforcing Drinkaware’s advice – that it is safest to go completely alcohol-free if you are driving.

“Home and Dry will help operators make a difference by raising awareness of the dangers of drink-driving and helping to protect locals and the community” added Adam Jones. “The Drinkaware Home and Dry campaign packs are designed to provide support for hospitality by encouraging customers to enjoy their time in pubs and bars but to choose an alcohol-free alternative if they are driving. The packs available include a tshirt, bar runners, mirror vinyls, beer mats and poster and digital images are also available for use on social media and in e-communications with staff and customers.”

Accessing the materials while stocks last is being made as simple as possible and anyone who wants to apply or find out more information is asked to contact homeanddry@drinkaware.co.uk , including the number of packs required, the venue address they need to be sent to and a contact number. There is no limit on the number of packs that can be claimed but stock is limited and will be handled on a first come, firstserved basis, so early registration is advised.

Tune In This Christmas and Play Music from Just 80p Per Day Whether it’s serving up a concoction of festive drinks, decorating the bar with your favourite Christmas trimmings or finalising your specialised menus, creating a seasonal atmosphere could enhance the experience and ensure businesses get the most out of the festive period.

With this in mind, playing seasonal Christmas music could help to lift the mood and give businesses that perfect festive feel.

It could help to create a welcoming environment, make customers feel more upbeat and could help to create an atmosphere which is both enjoyable and memorable.

You could even use a mixture of music that includes some non-Christmas tracks and a variety of genres and styles that could help to give your business a modern,

fresh and unique feel and help to make it stand out.

Playing a range of music that your staff enjoy, particularly during set up and clean down times, could help to make them feel more valued and involved. It could help to ease them into their day, create a more collaborative environment and could help to boost team morale by creating a more positive and collaborative space.

So, whether it’s the carols, the classics or something more contemporary, tune into Christmas and discover your mojo this festive period! https://pplprs.co.uk/tune-into-christmas/ 0800 0868 798

Taking Care of Safety During Challenging Times 26

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Kate Thompson, Director Wales, The Chartered Institute of Environmental Health (CIEH) shares some tips for busy, preoccupied independent hospitality operators.

risk) • take action to eliminate the hazard, or if this isn't possible, control the risk There is lots of information available, including templates, to help you carry out a health and safety risk assessment and record it on the Health and Safety Executive’s website https://www.hse.gov.uk/simplehealth-safety/risk/

With Christmas looming, hospitality operators will be preoccupied with bookings, staff shortages, supply chain problems and other pressing issues. While these challenges will understandably be the ones they will want to tackle, there’s one operational aspect that must be top-of-mind at all times – health and safety, including food safety.

Every business has a legal obligation to protect their employees and customers from harm, but when health and safety is upheld to the highest standards, it can also help reassure both your staff and customers that you value them.

When staff feel they are valued they are more likely to stay – and recommend others join – which can help solve any recruitment and retention problems, while customers who feel secure and looked after will be more likely to return to your establishment.

Don’t forget about food safety. Wherever food is served, it is important to demonstrate the highest standards of food preparation, handling, storage and service. This is not only to ensure the safety of those who will be consuming the food, but also to comply with the law and to be assured of a food hygiene rating you can be proud of. Falling foul of the rules not only has the potential to put the public at risk but the success and reputation of your business. It is therefore essential that you, and the people that you work with, are equipped with the right skills and knowledge. You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point (HACCP).

HACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level. The Food Standards Agency has resources to help you on their website https://www.food.gov.uk/business-guidance/managing-food-safety

CONSULT THE EXPERTS

Sounds simple, but if you’re busy fighting fires elsewhere, how do you make health and safety a priority? And where do you focus your attention to ensure you are getting everything right?

Businesses who are unsure or need support should consult an environmental health professional, who can advise on best practice as well as legal compliance. Understanding the law and how it affects your business, as well as ensuring that staff are trained correctly will enable you and your staff to adhere to relevant regulations designed to uphold food and workplace safety.

ASSESS AND MANAGE THE RISKS

TRAINING, TRAINING, TRAINING

The minimum you must do is: • identify what could cause injury or illness in your business (hazards) • decide how likely it is that someone could be harmed and how seriously (the

Training staff in health and safety and food safety, including allergen requirements, will improve awareness and ensure compliance. Providing training at induction means staff will have the knowledge before they hit the floor and serve customers. Refresher training should also be consid-

ered for staff who have been with your business for a while, especially when new legislation is introduced, such as Natasha’s Law. Choose courses wisely. The flexibility offered by online training, like that offered by CIEH, works particularly well when time is short or you need to work around shifts, for example.

GO THE EXTRA MILE COVID-19 restrictions have been lifted, but the virus is still in circulation and many consumers are still nervous about its potential spread.

Reassuring staff and customers that you take these concerns seriously will have many benefits and show you are going the extra mile to keep everyone safe.

As the weather gets colder customers will naturally want to dine indoors. In enclosed spaces, infectious coronavirus particles can build up over time, remaining suspended in the air and increasing the risk of transmission, especially if there is no ventilation or fresh air helping to refresh the air being breathed.

With this in mind, you need to assess the risk of poor ventilation to help you identify spaces with poor ventilation and take action to improve it. Opening a window, even for just a short time, so fresh air can disperse and blow COVID-19 particles away helps to reduce the risk. Make sure you aren’t overcrowding spaces and if you can’t get enough natural fresh air, consider introducing a mechanical system.

With coronavirus still spreading, remember that the risk of infection is reduced when social distancing is maintained. Where staff cannot keep their distance, for example in small kitchens and staff rooms, transmission risk can be managed by wearing face coverings.

Other things to think about include cleaning more often, especially surfaces that people touch a lot. Staff and customers should be asked to use hand sanitiser and wash their hands frequently.

Guidance changes continually so keep up with the latest rules so you can filter this down to staff and customers. Government and the Health and Safety Executive websites are good sources of up-to-date information.

Budweiser Brewing Group UK&I and JD Wetherspoon Announce 20 Year Deal to Supply the Pub Group’s Entire Estate Budweiser Brewing Group and pub chain JD Wetherspoon have announce a 20-year partnership, whereby Budweiser Brewing Group will become the largest beer supplier across the JD Wetherspoon estate.

After a 41-year association with international brewer Heineken and its predecessors (for example, Scottish and Newcastle Brewers), Wetherspoon will be making some changes to its beer and cider line-up from 15 December 2021. The deal will see Budweiser Brewing Group’s much-loved portfolio, including Budweiser, Stella Artois, Corona, Leffe Blonde and Bud Light, as well as Bathtub Gin, Bud Light Seltzer and Mike’s Hard Seltzer, feature prominently on draught and in packaged format across every Wetherspoon pub.

Additionally, draught ciders Strongbow and Strongbow Dark Fruits will be replaced by Stowford Press Apple and Stowford Press Mixed Berries, made by Westons Cider. John Smiths bitter is being replaced by Worthington's bitter, supplied by brewer Molson Coors. Wetherspoon has also recently agreed long-term deals with current suppliers BrewDog, Carlsberg Marston’s Brewing Company and Molson Coors.

Demand for the Budweiser Brewing Group’s premium portfolio increased during the pandemic, reflecting acceleration of consumer trends; last year saw premium lager and world beer contribute the most absolute growth to the overall beer category. With the reopening of hospitality, the brewer’s Portfolio continues to be the beers of choice in the nation’s pubs and bars. Stella Artois is the number one most powerful alcohol brand in the UK, already being the most popular draught beer at JD Wetherspoon and Corona is seeing tremendous growth as the UK’s most popular world beer.

This deal and investment demonstrates Budweiser Brewing Group’s ongoing commitment to supporting the hospitality sector in the long-term, driving growth and employment opportunities following what has been a very challenging 18 months for the industry. The brewer has made significant investments at its breweries across the UK over the past year and has expanded its infrastructure to not only support this partnership, but to cater for the growing demand in the On-Trade sector.

The brewer’s market share has already increased significantly in 2021, and given demand for its products

being higher than 2019, Budweiser Brewing Group has increased its keg and trucking capacity in order to sustain the volume for this new JD Wetherspoon deal, as well as its total On-Trade business. These measures have put the brewer in a strong position to meet demand during the busy Christmas period.

Budweiser Brewing Group recognises that pubs are the lifeblood of communities in the UK. During the height of the pandemic, the brewer launched the ‘Save Pub Life’ initiative to encourage communities to safeguard their local pubs with the campaign funneling £1.5million directly to hospitality venues when they needed it most. This activity was further supported by the ‘Stella Tips’ initiative to mark the reopening of pubs and restaurants in 2021 as Budweiser Brewing Group added £1 to staff tips for every pint of Stella Artois sold.

Budweiser Brewing Group and JD Wetherspoon have enjoyed a relationship in the UK for more than 40 years, and this deal will strengthen the partnership for the long-term.

Paula Lindenberg, President, Budweiser Brewing Group said: “We are so excited to strengthen our partnership with JD Wetherspoon! Demand for our premium portfolio of Beers continues to grow, and this provides us with a fantastic opportunity to invest at scale in the UK’s vibrant hospitality sector and meet the strong demand nationwide for our beers. At Budweiser Brewing Group, we have the perfect recipe for success across Wetherspoon pubs - we have a strong, leading portfolio that caters to evolving consumer trends, especially as people opt for more premium options post-Covid, and we have a fully integrated and experienced team that will provide highquality, expert service to every venue.”

Tim Martin, Chairman, JD Wetherspoon, commented: “Budweiser Brewing Group UK&I will now become our biggest supplier, with new beers Budweiser, Corona and Leffe Blonde, in addition to their existing products, Stella Artois and Bud Light - as well as a range of bottled beers. We are also pleased to have agreed long-term supply deals with BrewDog, Westons Cider, Carlsberg and Molson Coors. Wetherspoon will continue to sell a wide range of traditional ales and craft beers from regional and micro brewers at competitive prices. We’re very pleased to have such a brilliant group of brewers supporting our efforts.”

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World’s Biggest Pub Quiz to Return in March 2022 in Support of Shelter The World’s Biggest Pub Quiz will be returning to pubs in March next year, with a new charity partner in Shelter and a new way to host and play using online quiz platform Kwizzbit. After a year out due to lockdown, organisers PubAid are hoping for a record number of pubs and customers taking part and a record sum raised for charity.

Pubs will be encouraged to run the Quiz between 14th and 20th March, though there is flexibility to host it at any time during the month. The Quiz is free for pubs to run. For further information and to save the date: https://worldsbiggestquiz.pubaid.com/ PubAid founder Des O’Flanagan said: “We’re delighted to be back after Covid forced us to cancel the Quiz earlier this year. Shelter’s work with people facing homelessness has never been more important, so we’re confident there will be widespread support for the charity among pubgoers.

“We took the opportunity during our time out to explore ways of ways of refreshing the quiz and we’re pleased to be working with Kwizzbit, which allows licensees to host a traditional, fun pub quiz on their smartphone, with technology making it easier to run and offering features that make it more engaging for customers and drive greater footfall into the pub.”

Homeless charity Shelter was chosen as the quiz’s new partner following the Covid lockdown. Currently, 91 families become homeless every day in England. Money raised in the Quiz will help Shelter give information,

Supporting Your Colleagues With hospitality gearing up for the traditionally busiest time of the year, Drinkaware is stressing how important it is for staff to be aware of the pressures that colleagues are under and be mindful of how to look after each other.

As part of that duty of care, Adam Jones, Drinkaware’s business development and partnerships director, offers some practical advice on spotting whether drinking may be getting out of control for someone you know.

Over the last couple of years, we have all become more acutely aware of those around us and the community that we live and work in. As people dealt with the pandemic in their own ways we were urged to #bekind and help each other as much as possible. For hospitality, the positive team spirit and mutual support that is so prevalent was tested as colleagues were distanced from each other during a series of closures and restrictions. And now the sector faces other challenges – staff shortages, supply chain disruptions, and customers with different levels of anxiety and behaviours towards employees.

In the Drinkaware Monitor 2021[1] people reported that the pandemic, and particularly times of increased

advice and support to those facing homelessness.

Pubs will be encouraged to host the quiz in aid of Shelter, but have the freedom to support another charity. A number of pubs choose to divide funds raised from their quiz between the charity partner and a cause closer to home.

All pubs signing up to host the World’s Biggest Pub Quiz will receive a free fundraising pack including posters and social media assets, to help them host a quiz that brings customers into their pub for a fun-filled evening that raises money for a worthy cause.

The World’s Biggest Pub Quiz was launched in 2016, and has raised a total of £750,000 for hundreds of charities.

Max Newton, Head of Community Fundraising at Shelter, said: “Everyone at Shelter is absolutely thrilled to be partnering with the World’s Biggest Pub Quiz. We’re looking forward to communities across the country coming together in their local pub to have fun and quiz. The money they raise will help us be there for anyone facing homelessness.”

Shelter will be promoting the Quiz across their supporters and via its network of shops in towns and city centres.

restrictions/lockdowns, caused periods of high stress, anxiety, isolation, and boredom, and that some turned to alcohol as a coping mechanism. Additionally, 12% of those who were made redundant (or were in the process of being made redundant) during the pandemic said they drank to forget about problems compared to 5% of those still in employment. With pubs, bars, restaurants and hotels closed for long periods many staff would have fallen into the redundancy bracket if they were not able to be furloughed so may have been at higher risk of turning to alcohol to help them cope.

If someone you care about is drinking too much, whether it is out of habit, anxiety or adjusting to new working patterns, you may be well placed to recognise changes in their behaviour and help. The more we drink, the greater our tolerance for alcohol can become and this for some could lead to dependence over time, so it is important to recognise potential warning signs and seek support sooner rather than later.

Signs that you should look out for include: • Seeming tired, unwell or irritable • Feeling anxious or depressed, or talking about having trouble sleeping • Seeming secretive or dishonest about how much alcohol they’re drinking • Being unable to say no to alcohol or stop at one or two drinks • Appearing drunk more often, or needing to drink more in order to get the same effect • A lack of interest in regular activities, instead favouring occasions to drink With the festive season approaching and everyone under pressure to deliver high levels of customer service, look out for each other and if you spot any of the signs and think that one of your colleagues or someone you care about is drinking too much, remember that help is available.

Drinkaware provides online tools and advice at drinkaware.co.uk and our free online service Drinkchat is available with trained advisors on hand to provide confidential advice and support or call Drinkline on 0300 123 1110 (weekly 9am - 8pm, weekends 11am - 4pm). If you have any concerns please do get in touch and let’s continue to look after each other this winter.

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St Austell Brewery to Help People into Hospitality Jobs with Only a Pavement Away Partnership St Austell Brewery, the independent owner of 38 managed pubs, inns, and hotels across the South West has begun a new partnership with Only a Pavement Away. The charity helps people facing or experiencing homelessness, prison leavers and veterans, by placing them into long-term, stable employment in the hospitality industry.

Through the partnership, St Austell Brewery will work closely with Only a Pavement Away to bring more people going through difficult times into secure and sustainable jobs, helping them to rebuild their lives.

“As one of Cornwall’s oldest businesses – established in 1851 – we are one of the largest employers in the South West, and own pubs across the region. We’re very proud and fortunate to be able to offer long-term, stable employment to those in need. In turn, we’re confident our partnership with OAPA will be thoroughly rewarding for us as a business and give us the opportunity to find talented new team members.

“We’re very excited to be starting on this journey and looking forward to giving people the chance to step into a brighter future, learn new skills, and forge a career path in hospitality.”

By 2024, Only a Pavement Away is aiming to create more than 700 jobs within the hospitality sector.

Greg Mangham, Founder & CEO of Only a Pavement Away, said:

St Austell Brewery already supports a number of charitable initiatives across the South West through its Charitable Trust, which supports local charities, good causes and individuals in need. The Trust has raised over £850,000 to date.

“I am thrilled to welcome St Austell Brewery on board as our latest partner. St Austell has always been focused on supporting growth in the South West and, as the largest pub operator in the region, is passionate about helping its local communities to thrive.

Commenting on the partnership, Tamsyn Allington, People & Communications Director at St Austell Brewery, said: “We’re delighted to be working in partnership with Only a Pavement Away – a truly inspiring initiative that offers a helping hand to the homeless, ex-offenders, and vulnerable veterans, by placing them into full-time hospitality roles.

“We’re delighted to be working closely with the team, to restore hope and stability for vulnerable people who are seeking employment.”

Pump Technology Ltd. Pumping Systems for Commercial Kitchens Pumping from Sinks to Combi Ovens, even hot wastewater to 90 deg. C, can be achieved.

The DrainMajor range offers a choice of pump and tank sizes providing a wastewater pumping solution for all commercial kitchen drainage requirements.

NEW For everything from a replacement pump to a kitchen refurbishment, specialist wastewater pumping provider Pump Technology Ltd. can assist.

The DrainMinor C (Combi Oven Pump) incorporating a specialist submersible pump with robust mechanical shaft seal, rigid float arm external to the pump body, low level inlet and full width inspection lid is perfect for

reliable Combi Oven cleaning cycle operation.

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Guild of Beer Writers' Top Award Won by Pete Brown Author Pete Brown has been named Beer Writer of the Year 2021 at the British Guild of Beer Writers' annual awards ceremony, staged on 2 December in London. Brown has now won the top award four times, following triumphs in 2016, 2012 and 2009.

Beer Writer of the Year is the top accolade in the Guild's annual competition for writing about beer and pubs, which this year received more than 150 entries across 13 categories. On his way to the main prize, Brown won the Gold award in three categories: Best Writing about Pubs, Best Online Communicator and Best Book about Beer or Pubs, for Beer By Design. This year's highest-ever prize fund of £17,000 was shared between 16 Gold and Silver award winners.

Brown is a London-based author, journalist and broadcaster specialising in food and drink. He has written 12 books which take in social history, cultural commentary and travel writing. He writes for newspapers and magazines around the world, and has contributed to BBC Radio 4's Food Programme. In addition to his success in the Guild Awards, Brown has won three Fortnum & Mason Food & Drink Awards.

Emma Inch, Chair of the Guild and of this year's Awards judging, said: "Pete is a worthy Beer Writer of the Year. He has a talent for finding interesting nuggets in whatever he's writing about, and turning them into stories that don't just appeal to beer geeks, but pull in a wider audience. His work is always meticulously researched, but also accessible and great fun to read.

"The standard of entries across all categories was, as ever, extremely high and judges had a tough task choosing the winners and runners up. We were impressed by the levels of knowledge, energy and passion that shone through the works submitted by our finalists, whether they had written a column, published a book or produced a film.

"Everyone who received an award or a commendation should be extremely proud; they really are the cream of British beer writing in 2021 and we wish them all success in their future career communicating about beer and pubs."

Inch was joined on the judging panel by: 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.

The Brewer of the Year title, sponsored by SIBA, was presented to John Hatch of Ram Brewery, who gathered the highest number of votes in a poll of Guild members.

Presenting the Award, Inch said: "John has deservedly won enormous respect across the brewing sector and this was reflected in our poll. According to one of the Guild members who nominated John, he "single handedly managed to keep the continuation of brewing on Wandsworth's Young's Brewery site."

Dreaming of Covid-Free Celebrations? Here’s How to Make it a Reality…

Minoo Patel, Head of Technology at BonaCaeli, explains how hotels, pubs, bars and restaurants can protect staff and customers and prevent another lockdown Christmas and the New Year are special times of the year in the hospitality industry.

But, as revellers flock to hotels, pubs, bars and restaurants, how will you protect staff and give guests a worry-free experience?

DON’T LET THE GRINCH DAMAGE YOUR PROFITS AND RUIN CELEBRATIONS. We’re all hoping that Christmas and New Year won’t be derailed by a last-minute lockdown. But many in hospitality are also worried that a surge in Covid-19 cases could lead to staff shortages in an already stretched industry. We know that masks, extra ventilation, and social distancing measures can help – but there’s another solution that could be a game changer.

Covid-19 is primarily transmitted through air-borne mists of exhaled particles, which can remain in the air for up to three hours. By simply installing a custom designed airpurifier, you can actively remove virus-carrying particles from the air and dramatically reduce transmission rates.

MAKE YOUR AIR AS CLEAN AS YOUR PLATES BonaCaeli’s AirVSAFE 2000 air purifier will remove 90% of airborne pathogens in your venue after just six minutes of running time. Run it continuously for seven hours or more, and it will remove 99.999% of pathogens – better than any other air purifier on the market.

Give your staff and your customers the gift of a safer festive season with a BonaCaeli AirVSAFE 2000 air purifier. To learn more visit https://www.bonacaeli.com/hospitality

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

Products and Services Staff Problem Solved!

Haviland Presents Portofino

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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. www.haviland.fr

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

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

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

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

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

For customers opting for take-out, presentation matters too and for this packaging plays a huge role.

Packaging design allows businesses to communicate with their audience and the unboxing experience becomes a fundamental part of your customers’ sensory buying experience. Adding intentionally branded touchpoints such as branded greaseproof paper elevates both the look and feel of a product and helps create that sense of anticipation and value which consumers desire. More importantly it ensures an experience that consumers want to repeat and can’t wait to tell their friends about.

Visit www.printedgreaseproof.com

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. www.gunnerscocktails.co.uk info@gunnerscocktails.co.uk

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

DMS Graphics Ltd DMS Graphics Ltd, based in Maidstone Kent is a well established Graphic and Display company providing a wide range of services to many sectors including Exhibition, Hospitality, Retail and Construction.

DMS was initially formed in 2006 as the graphics production arm for Datateam Business Media, providing signage and exhibition graphics to Datateam and selected customers. Due to the success of this venture DMS Graphics was tasked with developing the external customer Database and increasing commercial sales.

This led to the creation of DMS Graphics Ltd in late 2020. During the Pandemic DMS concentrated on the development of the customer database which meant that they were ready to resume service once the restrictions were lifted.

Since restrictions have been lifted DMS Graphics Ltd have been

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 www.hfe-signs.co.uk today! working with many companies providing exhibition and event stands all over the UK. Recently DMS designed produce and installed the Exhibition Stand for the launch of the new Diamonbrite Ceramic Polish at Automotive live which was held at the Birmingham NEC on the 11th of November.

This stand was a modular aluminium frame with rollable graphics attached using magnetic tape which allows maximum impact at a lower cost than a totally bespoke approach.

Contact DMS Graphics Ltd or check out the website www.dmsgraphics.co.uk for all our services.

Our product range includes.

• Pavement Signs • Café Banners • Banners • Retail Display • Exhibition and event signage • Vehicle graphics and branding • Pop Up Displays and roller banners We look forward to hearing from you, to discuss your requirements.

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 www.wherethetradebuys.co.uk

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. contact@shantyspirit.com (+44) 7979-237-649 Facebook- @shantyspirits Insta- @shantyspirit www.shantyspirit.com

Products and Services Thrill Sanitation from Steelite The Power of Scent Thrill International glass chillers are professional tools that cool and sanitise glassware. With hygiene more of a focus than ever before, the Thrill machine kills up to 88% of the bacteria found on glassware in seconds. Using carbon dioxide to chill and sanatise the glass, the bartender simply pops the glass over the Thrill dispenser, which blasts CO2 into it for a few seconds.

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

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

The new Thrill Vortex TAP glass chiller revolutionises the bar mat concept.

This new professional barman tool offers functionality at the highest levels and a unique design with a two-tone finish: satin structure and matte black grid.

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 www.steelite.com

New! Easy-Fold Cardboard Hampers Cost-effective, space-saving, great quality, and unique to Candi Gifts! A fabulous alternative to traditional wicker, our clever hamper boxes were designed to hold as much as their counterparts but with the benefit of size consistency, maximising storage space, and minimising shipping costs.

Each cardboard hamper is shipped flat and individually wrapped. To secure into shape, remove the backing from the sticky corners and press the walls together - simple! They all have magnetic buttons hidden under the front flap to ensure they remain neatly closed, and an attractive brown faux leather handle finished with firm-

ly attached gold rivets making a handsome, top-quality hamper box.

This design has a printed wicker effect and is available in four sizes.

Coloured accessory kits are also available. Each kit is tailored to include the correct volume of shredded paper, closely fitting cellophane bag, gift bow and tag. Colours available are red, gold, green, pink, blue and cream. Prices start from £4.22 + vat per hamper box, or £5.59 + vat with accessories. www.candigifts.co.uk 01502 501681 salesdesk@candigifts.co.uk

Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations.

Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage

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

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com

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: sales@legacy-brands.co.uk Webiste: www.bottegaspa.com/en/

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

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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 www.scentworkssolutions.com

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 enquiries@nordaq.com.

K Fee UK Introduces Affordable, Low Maintenance, All In One Capsule Coffee Machines K Fee UK are part of the family owned Kruger Group and pride themselves in offering affordable all in one capsule coffee machines and coffee accessories for your pleasure and enjoyment. The coffee machines are compact, easy to operate, low maintenance and, where cost is a major consideration, great value for money. Prices start from only £99.00 for the K-Fee One and include a 2 year swap out warranty.

K – Fee are also explorers and connoisseurs, seeking out and sourcing the finest coffees from around the world. Driven by a passion for coffee, they experiment with new roasts and blends to develop flavours that reflect the latest trends in the coffee market. Their Mr & Mrs Mill coffee capsules, hand-picked coffee beans from

the world’s best growing areas are used, gently roasted and ground. As soon as the capsules have been filled, they are given a seal to preserve their freshness and full aroma.

Furthermore, all their coffee is UTZ certified as they are committed to using resourcesaving production and helping develop better living conditions for farmers. They have also partnered up with myclimate to help compensate our CO2 emissions and reduce greenhouse gasses locally and regionally, but also make a positive contribution to sustainable development.

Contact: K-Fee-enquiries@Kruger-uk.com Tel: 0161 527 7359 Website: https://www.k-fee.co.uk/ See the advert on the back cover for further details.

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 www.schulstadbakerysolutions.co.uk

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German Sausage Sales Surge For Xmas

The Sausage Man has seen a huge spike in demand for German food and Drink in Q4 2021 – from both Retail and Commercial customers.

After a relatively quiet festive season in 2020, with Covid uncertainty leading to the cancelation of Christmas Markets all across the UK, hospitality businesses are bouncing back in 2021 and they’re bringing the Bratwurst with them!

Bratwurst and Currywurst stalls are what give your local Christmas Market that mouth-watering scent of sausage and caramelising onions. As important to building the yuletide atmosphere in your town as Christmas lights and carolling concerts, traditional German sausage is central at every winter festival and event.

German Sausage is so easy to store, heat and serve in absolute safety. Traders love to work with Sausage Man products because they’re almost all gluten free, excluding Vegan Seitan options, and often free of allergens com-

pletely. They’re great for creating a quick inclusive menu that truly appeals to all. It doesn’t hurt that German sausage practically sells itself this time of year too!

There’s nothing better to warm you up on a brisk winter’s eve than a tasty Bratwurst in a bun. With more focus on keeping safe and a drive to enjoy more outdoor winter events than ever before, German sausage could be the culinary solution you’ve been searching for this festive season.

Find out more and set up your Commercial account now with The Sausage Man. New and existing customers get 5% off their next order over £200 on wholesale.sausageman.co.uk with code CATER5 until 28 February 2022. Want to find out more about selling Engel German Craft Beer or Mozer’s Spirits? Call +44 (0)1322 867 060 or email sales@sausageman.co.uk for full pricing and availability in your area now.

The Koffmann fresh potato range is the leading UK chefs brand for potatoes.

products available on any given day all season round.

Koffmann's - When You Need the Very Best

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

The Koffmann’s frites range which includes Les Pommes Frites, Les Grandes Frites XXL and Sweet Potato Frites.

See the advert on this page for details.

Prepare for Whatever Christmas Brings with D.A. Cooke

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

Originally founded in 1967

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

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

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

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

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

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

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

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

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 https://interestingengineering.com/video/this-video-showshow-your-dry-christmas-tree-can-cause-a-deadly-house-fire.

All Christmas Tree World trees are fire retardant.

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

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 enquiries@foieroyale.com www.foieroyale.com See the advert on the facing page for details.

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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.

G

Guaranteed - 100% Sustainable

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

A

Authentic - 100% Premium Quality

Riso Gallo guarantees the origin of the rice.

L

Local – 100% Italian All our sustainable rice has been cultivated in 2019 exclusively in 14 selected farms.

L

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.

O

Original – No.1 in Italy

To see the full foodservice range from Riso Gallo visit www.risogallo.co.uk

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

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Cleaning and Hygiene

Indoor Air Quality Remains A Major Public Concern UK research released by Initial Washroom Hygiene as part of a wider global study of the views held by members of the public across 20 countries, found that the majority of Brits (77%) worry whether a venue has adequate measures in place to stop the spread of germs since the Coronavirus pandemic.

Three quarters (75%) of people now rate indoor air quality as important to their health, and 71% are more concerned about the spread of germs via the air they breathe indoors in a public venue than they were before the pandemic began.

The hygiene experts polled consumers to understand their anxieties and perceptions surrounding air quality when visiting indoor venues given that Coronavirus can be transmitted via aerosols in the air. The research follows the launch of a government-led campaign ‘stop Covid hanging around’ aimed at generating awareness of the importance of ventilation, and following Professor Jonathan Van-Tam's recent briefing suggesting there could be hard months to come for the UK this winter.

Initial Washroom Hygiene’s research found that 69% of people are more concerned about the impact of poor indoor air quality in a public venue on their overall health since the pandemic began. A similar percentage (65%), indicated that they are more concerned about the number of pollutants in the indoor air in a public venue.

TACKLING CLEANLINESS IN THE AIR Initial Washroom Hygiene advises that facilities managers should reassess the effectiveness of their buildings’s air quality systems, suggesting air purification technology should be considered where the provision of fresh, healthy air is limited.The company is distributing VIRUSKILLERTM technology that decontaminates the air, by not only trapping, but also

killing airborne viruses**, bacteria*** and fungi using ultraviolet-C (UV-C) technology. VIRUSKILLER™ units effectively filter dirty air, neutralise toxic air and decontaminate sick air, and they are currently being used in venues such as The O2 Arena in London and the Saracens’ StoneX Stadium.

The use of VIRUSKILLER™ technology is generally supplementary to existing HVAC systems and can help to significantly reduce the risk of the airborne spread of common viruses and illness outbreaks.

Jamie Woodhall, Technical and Innovation Manager at Initial Washroom Hygiene comments: “The importance of indoor air quality stretches far beyond the pandemic, it is one of the leading risk factors for premature death, globally. Employers and facilities or venue managers should look at the air flow and ventilation in buildings in order to help circulate clean, safe indoor air. VIRUSKILLER™’s UV-C technology provides a photochemical deconstruction of microorganisms which deactivates their reproductive processes ensuring that Coronavirus, and other viruses, can no longer spread, before clean, purified air is released back into the room.”

VIRUSKILLERTM in action To understand and visually demonstrate one element of VIRUSKILLER’s™ effectiveness, Initial Washroom Hygiene has used a scanning electron microscope (SEM) to show what the filters inside a VIRUSKILLER™ 102 model look like when new, and after being in operation within a commercial office setting for six months. The 102 VIRUSKILLER™ model offers three levels of filtration: pre-filter, particulate filter and carbon filter. In this experiment, the air passing through the particulate and carbon filters had already passed through the pre-filter.

Jamie Woodhall explains: “The particulate filter inside the solution captures day-to-day dust particles as well as other common airborne particulates such as human skin. As the VIRUSKILLER™ unit for this experiment was in an office near a construction site, it’s also likely to include gypsum particles, a mineral dust consisting of calcium sulfate often used in building construction. As well as capturing pollution and particulates, airborne viruses are also caught, though most will only be effectively killed when subsequently passing through the UV-C reactor chamber. This chamber in the VIRUSKILLER™ contains a unique, patented short-wave ultraviolet light; which completely neutralises viruses, bacteria, mould, toxic gases and other air pollutants that manage to pass through the filter system, so that they can no longer spread.”

“The hexagonal mesh carbon filter houses activated carbon, which absorbs airborne chemicals. This includes volatile organic compounds (VOCs) that are typically found in spray deodorants, as well as pollution released from cars.

“In April this year the University of York published a study that found household aerosols now emit a greater volume of VOCs than cars on the road in Britain, underscoring the factors that contribute to our overall air quality,” Woodhall concludes.

Initial Hygiene is a global leader in hygiene services operating in over 45 countries across the world including the major economies of Europe, North America, Asia Pacific and Africa. It provides innovative and environmentally responsible washroom services solutions to large and small organisations across a range of business sectors including public administrations and schools, food and drink manufacturing, hospitality and leisure, medical and paramedical, construction, retail, services and transportation. www.initial.co.uk **When independently tested against Coronavirus DF2 (a surrogate for Coronavirus), Adenovirus, Influenza and Polio, the unit was found to kill 99.9999% of viruses on a single air pass. ***When independently tested against reference bacteria (Klebsiella pneumoniae, Mycobacterium tuberculosis, Staphyloccus aureus subsp. Aureus, Streptoccocus pneumoniae, Streptococcus pyogenes, Escherichia coli), the unit was found to kill 99.9999% of bacteria on a single air pass.

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.

Infection Prevention and Control from Sanondaf UK

Business owners and management within the hospitality sector now have both the freedom, and responsibility, to decide how they should manage infection prevention and control within their premises.

But whilst the shackles have been removed, it is clear that we are not yet out of the woods. Case numbers, hospital admissions and fatalities for Covid are still alarmingly high, and we are now seeing outbreaks of Norovirus and other viral and bacterial infections.

The enhanced manual cleaning and disinfection efforts of all in the hospitality sector will clearly be an important change to maintain. Yet if we look more broadly, to the healthcare, childcare and social care sectors, sectors which often (pre-Covid) encounter infection prevention and control challenges, there are more effective, costefficient practices to be adopted.

Touchless, total environment decontamination (aka fogging and electrostatic spraying), delivered by an experienced infection prevention and control service provider, decontaminates ALL surfaces and the atmosphere, of even the largest properties, in minutes.

Introducing Sanondaf UK Launched in 2014, Sanondaf is a nationwide provider of specialist disinfection and decontamination services, with 25 regional teams providing infection prevention

and control support across England, Wales, Scotland, Northern Ireland and the Channel Islands.

Our clients range from hotels, restaurants, event and hospitality venues to the NHS, research laboratories and pharmaceutical manufacturers, office premises, nursing homes, nurseries, schools, national transport providers and international blue-chip corporations.

Contact us now to discuss your infection prevention and control support needs. www.sanondaf.co.uk +44 (0) 1236 702 028 support@sanondaf.co.uk

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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. enquiries@ice-clean.com 0800 389 3869 www.ice-clean.com

SanOZone Cleans Indoor Spaces of All Sizes for Covid Safety

Ozone sanitising is the most effective way to deep clean residential environments of all sizes and it is easier, quicker, and more cost-effective than manual cleaning or fogging.

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

Once in position, an easy-to-use keypad enables the operator to set the optimal ozone concentration for the size of the room.

The system then automatically converts the ambient air into ozone that fills the room, sanitising floors, walls, ceilings, surfaces and equipment.

The complete sanitisation of an average sized room will take approximately

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

See the advert below for details.

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

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

There are no ongoing costs.

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

For more information, contact Barbel on 01629 705110, email info@barbel.net or visit the website at www.barbel.net

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

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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 www.swiftclean.co.uk or see the advert on this page.

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

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

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: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk

Cleaning and Hygiene

Hand Hygiene, Anywhere… Anytime!

With the Hallco RHAMHWS+ Mobile Hand Wash Station With hygiene remaining high priority for operators, the Hallco Mobile Hand Wash station is perfect for any operation needing to introduce additional hand washing facilities. Utilising an easy to use manual foot pump – with no electrical or water connections required - this unit can simply be wheeled into position, filled and used immediately. Easy to maintain, the 20 litre freshwater container provides around 115 hand washes per fill, with a separate container for waste water. A handy paper towel dispenser, soap holder and integrated waste bin are all included as standard. Also available is a reduced height version for junior or assisted use.

TO ORDER: Contact the R H Hall Sales Team on 01296 663400 or sales@rhhall.com Full details available at www.rhhall.com Product video available on You Tube – search

‘rhhallcatering’ EXCLUSIVE BEST EVER OFFER! £329 + VAT – Quote CLHDEC2021 with all enquiries.

PLUS – Exclusive to readers is a FREE 20 Second Hand Wash Timer with every unit purchased!

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 NHSgrade disinfectants” adds Duncan.

With commercial disinfectant costing between £0.75 and £4 per litre, the easy-HC10 requires just a few pence worth of tap water and 5 grams of salt each time it is refilled. www.easy-hclo.com / 01284 728659

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Hospitality Technology European Hotel Consultancy Everguest Launches in the UK to Help Hoteliers Through Critical Recovery Period Hoteliers must shift their focus from ‘survive’ to ‘thrive’ if they want their businesses to succeed as travel and tourism pick up pace once more during 2022. That is the view of European hotel consultancy Everguest, which is announcing its launch in the UK. Everguest has appointed hospitality business development professional Neil Middleton to lead its UK growth.

Founded in Hungary by experienced hotel GM and marketing agency head Miklós Belán, Everguest takes a guest-first approach to handle the three most decisive factors in the accommodation selection process – guest reviews, pricing and online appearance. The circumstances of the past two years have caused many hotels to retract resources and operate without a full complement of staff, so outsourcing these core capabilities to Everguest’s team of experts ensures that hotels remain competitive, visible and appealing.

Many hotels have survived the pandemic by regularly pivoting to fulfil short-term needs, but according to CEO Belán, now is the time for UK hoteliers to double down on attracting future guests. “The opening up of international tourism means travellers once again have a world of choice when it comes to booking a hotel,” he comments. “As the guest’s mindset shifts, so must the hotel’s strategy. It is no longer enough to keep the fire burning – it is time to fuel the flames; and Everguest has chosen now to expand to the UK because we can provide the manpower and expertise to deliver the right results for UK hoteliers.”

Partnering with hotel owners and managers, Everguest provides services in three key areas:

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.

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Reputation Management – Hotels can miss out on potential business if not reacting to the experiences of past customers, so Everguest ensures all guest reviews are responded to, providing reports and analysis to the hotel that will improve its future performance. Crucially, as hotels welcome back international guests, the Everguest team is capable of responding in 10 languages Revenue Management - Everguest implements dynamic pricing based on market trends, competitor analysis and the hotelier’s own insights to maximise a hotel’s revenue. As this service is tailor-made and managed by people rather than software, solutions can be found to accommodate hotels whatever their situation; including introducing dynamic pricing for the first time or optimising current strategies Online Marketing - A hotel’s online presence is essential for enticing potential guests and driving valuable direct bookings. Everguest’s expertise includes managing a hotel’s social media platforms, running PPC advertising campaigns and providing professional web design to elevate the visibility and attractiveness of the property’s owned channels Everguest’s research shows that enhanced online marketing and strategic pricing have the ability to deliver revenue increases of 15-20% for hotels and that bookings can be improved by up to 24% through greater responsiveness to guest reviews.

With a successful track record of growing business for independent hotels in mainland Europe, Everguest has recently appointed Neil Middleton to bring on new partners in the UK. Middleton has 18 years’ experience in tourism and hospitality, having worked in senior sales roles for brands including Booking.com, OYO, Expedia and Orbitz.

“Hospitality is a ‘people’ industry so people are at the core of the Everguest philosophy,” says Neil Middleton, Director of Sales at Everguest. “Our offerings consider what matter most to guests and our approach centres on the needs of the individual hotelier. Our team prides itself on going beyond data and dashboards to tailor a service appropriate for the hotel type and guest base the owner aspires to; and with labour shortages an ongoing issue in the hospitality industry, we give hoteliers the support they need to help their business thrive.”

To find out more about Everguest’s services see www.Everguest.net, watch this short video, or contact Neil Middleton on Neil.Middleton@Everguest.net or 07587 114030.

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.

Issue 86

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 www.hopsoftware.com

Get 3 Months FREE^ Promo Code: natlaw21

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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

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Issue 86

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 www.bizimply.com 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 www.hotelkeycards.net

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

Glyn Wells Hotel Keycards Limited

T: 003353 667123842 E: hotelkeycardsltd@gmail.com

M: 003353 872302334 W: www.hotelkeycards.net

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Issue 86

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 luci.cunningham@usetoggle.com or sign-up at usetoggle.com 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 sales@3rtelecom.co.uk, 01992 574 650 or www.3rtelecom.co.uk

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Issue 86

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 www.rocheawnings.com

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

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

Since 1998 Solisysteme has designed and manufactured pergolas and innovates every day in order to provide customer with tomorrow’s Solar protection solutions.

• Protects from the sun and inclement weather • Provides natural ventilation • Regulates the temperature in adjoining room • Adjusts the brightness of the light by remote control • Heating and Lighting options

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

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

Beer Gardens, Roof Tops and much more

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

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

CambridgeStyle Canopies Ltd 01353 699009 | office@cambridgestyle.org | www.cambridgestylecanopies.co.uk “WE’VE GOT IT COVERED - NOBODY DOES IT BETTER”

Previous Clients Include:

Outdoor Spaces

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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 hello@shadesailblinds.com www.shadesailblinds.com

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 sales@cafeculture.biz

Sunshade Services Specialist Bespoke Outdoor Structures Sunshade Services specialise in the design, manufacture & installation of outdoor structures directly aimed at the hospitality sector. There are many things to consider when deciding which type of structure may best suit your needs including appearance, materials, safety, coverage required, planning issues and cost to name but a few.

Having a totally flexible approach allows us to offer what we feel is the best all round solution to suit your individual needs. Every structure designed by us can be individually tailored to suit your requirements but allows us to meet any design requirements or site restrictions that may be placed upon.

Many of our structures can also be expanded upon in a modular fashion to allow further or extended coverage of large or awkward shaped areas allowing you to limit your capital expenditure as required.

Please either call us on either of the numbers below or email your enquiry to info@sunshadeservices.co.uk & one of our sales team will get back to you as soon as they are free Contact us for your free no obligation quotation & start saving now. T: 01782 398848 / 07807 063734 e: info@sunshadeservices.co.uk

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 hello@shadesailblinds.com www.shadesailblinds.com

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Issue 86

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 www.clearcraft-catering.co.uk 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 www.clearcraft-catering.co.uk sales@clearcraftltd.co.uk

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

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

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

Based in Italy, the brand is an independent producer and manufacturer of shower enclosures, wetrooms, shower trays, steam saunas, baths, whirlpools and bathroom furniture.

In the last decade, Novellini has made significant investments into environmentally friendly manufacturing processes. With the future in mind, the bathroom

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

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

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

Design and Refit

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Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since.

We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none.

We can offer you a no obligation quote now, so contact us for more information.

CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and The Southwest. We

undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment.

A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires…

We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire.

Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk

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 www.saniflo.co.uk 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

www.cemcoltd.co.uk

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Choose the Classically Chic Curves of Bentwood Chairs

The technique of bending wood using steam to create the elegant curves of bentwood chairs was invented in 1850s Vienna by cabinet maker Michael Thonet and has been synonymous with timeless European café style ever since.

This style of chair’s enduring success in hospitality settings owes as much to its practicality and durability as it does its good looks. As the wood is bent rather than joined, there are fewer joints that will need future maintenance. Trent Furniture supply small and tall Bentwood

Stools, an elegant Loopback Side Chair and a Fanback Armchair and side chair available in small and tall options.

All these chairs are available in a choice of light oak, dark oak and walnut with the option to upholster the seat, although the chairs’ curved lines are designed for comfort even without padding. Whichever finish you choose, this chair is equally at home in a pub, bar, restaurant or café setting.

Trent Furniture’s Bentwood Table is the perfect partner for bentwood chairs, however, this attractive yet unassuming style of chair works with many table styles.

For more information on Trent’s fantastic range of bentwood chairs, please visit www.trentfurniture.co.uk 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

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period setting.

Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space.

Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating.

Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com

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Carbon Savings with Adveco FUSION Hybrid Hot Water Systems Commercial hot water specialist, Adveco, introduces the FUSION FPH-S range of low carbon, all-electric, packaged hybrid hot water systems. Designed to meet the daily needs of restaurants, cafés, public houses and other small to medium sized business, FUSION harnesses Adveco’s FPi32 air source heat pump (ASHP), a high-pressure ATSH calorifier with electric immersion, controls, and metering. Packaged together this provides a reliable, high-temperature, sustainable and cost-effective system for new build and refurbishment projects.

“For organisations with small to medium basin and sink led hot water demands and a desire to embrace a more sustainable business model, the FUSION FPH-S range provides a single, easy to accommodate, highly effective response,” says Bill Sinclair, technical director, Adveco. “By choosing one of these packaged hybrid

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.

A PRIVATE KARAOKE ROOM IS A SAFE AND PROFITABLE ENTERTAINMENT OPTION FOR YOUR PUB

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

FUSION is available in 16 pre-specified variants with 6 or 10 kW preheat and 9 or 12 kW electric top-up which support continuous capacity hot water demands from 257-377 litres/hour. The physical design, dedicated controls, and integrated metering ensure the ASHP preheat, and immersion work seamlessly to deliver the highest operational efficiencies. This enables FUSION’s heat pump to supply 50°C for system preheat and offset much of the electric immersion top-up in the calorifier to deliver up to 53% carbon emission savings when compared to an identical direct electric only system. When compared to an equivalent gasonly system carbon savings of 50% can be demonstrated. www.adveco.co

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.

water systems you gain optimum efficiencies, lower your carbon emissions and can be assured building regulations are being met for your commercial project.”

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 www.avt.technology

A NEW ERA OF SINGING

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

www.avt.technology help@avt.technology 01535 280372

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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 www.havwoods.com/uk/bars-restaurants 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 – www.eais.co

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 www.mlaccessories.co.uk 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 www.eais.co 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

EAIS Ltd @EAISUK

East Anglian Installation Systems Ltd

e.a.i.s_uk

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

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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.

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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!

info@optimumbars.co.uk www.optimumbars.co.uk

01484 852 666

www.conceptbars.com info@conceptbars.com

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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.

www.ilfchairs.com

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 sales@taylor-company.co.uk, or visit www.taylor-company.co.uk for more information.

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

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

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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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 mvhwiddows@aol.com

Are You Struggling to RUN PROFITABLY Your Restaurant, Pub or Hotel Business?

If so, our bespoke Hospitality Mentoring & Consultancy service can help. Our Managing Consultant, David Hunter, has been a recognised Management Consultant specialising in the Hospitality sector for over 30 years.

David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL. Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance.

The GOOD NEWS is that David has now made this service even more accessible, with a lower ‘’entry level’’ ongoing Mentoring arrangement that is ‘’strapped on to’’ our providing those vital weekly figures to you.

So … instead of just getting our own well-estab-

lished, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE, and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location).

You get even more than that … David is always available to you at the end of the phone or via Email, and always on-hand when you need advice or guidance.

There is MORE. You would also get access to “tried and tested” experts through our Bowden Group Alliance, where our fully approved colleagues are ALSO at your disposal for advice on areas such as legal advice, saving money on Utility bills, Marketing and more. OUR BOWDEN GROUP ALLIANCE MARKETING COLLEAGUE MATTHEW WILL EVEN GIVE YOU A MARKETING REVIEW … COMPLETELY F.O.C. … to help you to get your business going.

Without cost or obligation, David will also take a look at your figures and discuss what could be ACHIEVED … again COMPLETELY F.O.C. …

If your business is struggling with financial or operational challenges, then get in touch today.

MAXIMISE YOUR FULL POTENTIAL by calling David Hunter confidentially on 07831 407984 or 01628 487613, or message us via our website at: www.bowdengroup.co.uk