CLH Digital - Issue #87

Issue 87

Omicron - Ministers Consider the Prospect of “Plan C” www.CLHNews.co.uk

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Ministers are said to be “drawing up proposals” for a possible “Plan C” involving tighter restrictions to help slow the spread of the Omicron variant, according to reports.

The tighter rules being drawn up by officials, would follow ‘Plan B’ restrictions already announced by Prime Minister Boris Johnson earlier this week, including mandatory face coverings in most public indoor venues and advice to work from home.

According to the UK Health Security Agency there was a total of 817 confirmed cases of the Omicron variant in the UK as of Thursday, with scientists saying the variant is more transmissible and partially resistant to vaccines.

The proposed new measures would go a further than current “Plan B” rules by reintroducing the NHS Covid app check-in for people going to hospitality venues such as pubs and restaurants, collecting data, making face masks compulsory in all indoor spaces and using vaccine passports for more venues.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 87

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL Thrown to the Wolves!

No other way to put it really - the sector has been thrown to the wolves with the introduction of “Plan B” and the threat of “Plan C”, which, I have to say, I fully believe will be introduced in the next few days.

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

I can only imagine how utterly despairing this is for operators.

Like everybody else I have been following this “Omicron” threat or unfold.

EDITOR

Peter Adams

TELEPHONE:

These past few issues I have repeatedly said that I did not expect the Prime Minister to introduce any restrictions in the lead up to Christmas and how wrong I was.

01202 552333

FAX: 01202 552666 sales@catererlicensee.com

“Thrown to the Wolves”, “Sold Down the River”, for no reason!

www.CLHNews.co.uk @CLHNews

The doctor in South Africa who first brought the Omicron variant to the attention of the world said she was astounded at how we in the West and Britain in particular have overreacted, and that was before the introduction of these restrictions.

CLHNews

EDITOR

We went from “The Omicron coronavirus variant is "not a disaster" and some people may be "hugely overstating the situation", a scientist advising the government says.” to introducing “Plan B” and a possible “Plan C” in less than five days.

instructing people on how to wash their hands is a surefire way keep people in their homes. Nobody wants to sit in a pub bar restaurant under such impossible conditions.

And, I haven't seen a shred of evidence to support such measures, and I have looked! I am one of the vociferous followers of Covid. I watch and listen to the debates on both sides, and take into account the impact it is having on people’s wider health, the economy and social cohesion. I do my homework!

And it is the hospitality/on-trade sector bearing the brunt once again. So far, no mention of any financial assistance whatsoever. That said, supporting the sector, any sector, cannot go on forever, and eventually if we allow this farce to continue, we're handing the bill to the next generation and probably the generation after that.

Once again the usual naysayers are out in force, the same faces we see and hear every time, the “go to” people who, no matter what the crisis, will call for lockdowns and restrictions as they enjoy their day in the sunshine.

For the life of me I really cannot understand why the government would even consider locking the hospitality sector down at this time of the year.

PRODUCTION & DESIGN

They must know it is going to cost them billions in lost revenue. Hospitality venues are estimated to lose £8 billion in lost revenue thanks to “Plan B”, heaven knows how much it's going to cost if “Plan C” get off the ground.

PRODUCTION & WEB ADMIN

The bitter irony is we have been reporting these past weeks on how the industry beginning to see the green shoots of recovery and looking forward to a prosperous 2022. It already was getting back on its feet. Why on Earth on earth jeopardise that for a variant many experts dismiss as mild?

Regular readers will know I have been a long standing critic of the whole mask fiasco and Covid passports. I have seen as much evidence dismissing them as I have seen promoting them.

These restrictions put operators in an impossible situation. As I said a couple of weeks ago, when I visited a top tourist destination in November, there were autocratic demands on members of the public to abide by rules in a hostelry : “Wait here to be seated, table service only, masks must be worn at all times, limited menu” and posters in the toilets

I genuinely believed the Prime Minister when he said in November but there would be no lockdowns, I'm bitterly disappointed to see them introduced.

Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson Matthew Noades Shelly Roche Published Publishedbyby

It comes to something when one hopes we only have to deal with Plan B and not Plan C. 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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Omicron-Ministers Consider the Prospect of “Plan C” Issue 87

(CONTINUED FROM FRONT COVER) The return of 10-day self-isolation for contacts of confirmed cases may also return, after it was abandoned in the summer following the ‘pingdemic’.

The first part of Plan B came into force today with the introduction of compulsory face masks in more indoor settings, such as theatres, cinemas and churches.

The sector has reacted with dismay regarding restrictions, in particular the advice to work from home. Cameron Brewery CEO Chris Solely said on Twitter “ cancellations are coming in thick and fast, this is like early March 20 when people were being told not to go to the pub we had no support. Urgent government grants, rates, furlough, extended VAT support needed our sector needed Christmas to try and recover.”

MIXED MESSAGES Stephen Gow of The Chester Hotel in Aberdeen, which has The Granite Suite ballroom with capacity of 300 for events and Christmas parties; the IX restaurant with 80 covers; The Gallery Bar with a capacity for food and drink of 70, and a marquee with 70 seats, says, “It’s catastrophic for a sector which has already faced so much hardship since March 2020.”

“The mixed messages during the week, the announcement by Public Health Scotland yesterdays and today’s First Minister statement are effectively a closure of the hospitality sector – once again – at their busiest time of the year without any financial support. Statements like ‘it would be sensible to defer Christmas parties’ essentially mean ‘don’t’ but do not amount to government regulation meaning, there’s no financial support for businesses.

“When I left work last night, one of our Christmas party events was due to have 263 guests. By 10am today that number had dropped to 18.

It could drop further. We’ve had more than 900 cancellations over a 48hour period. And we expect more.”

“It’s not the fault of the guests that they’ve had to cancel. But equally it’s not the fault of the hotels, bars and restaurants. Yet, customers are

asking, and in some cases demanding, that their deposits and payments are refunded.

“The hospitality sector plans well in advance for Christmas and especially so this year when there have been messages about turkey and champagne shortages. We’ve had 3000 portions of turkey on order for months; and that order is just for our banqueting events, not for our restaurant bookings. We have a fully stocked bar with kegs of beer which all have sell by dates. Our regular band is paid for their residency at our party nights. Our staff are all rotated for this weekend. The costs of these cancellations are considerable and for some businesses they will be overwhelming.

“These cancellations affect the entire hospitality supply chain and will impact seriously on staff who will no longer have their hours at what is usually our busiest time of the year. Perversely, we took more bookings this year than we expected. People seemed determined to celebrate Christmas 2021 in the way they were prevented from doing last year.

Many businesses have faced challenges since the pandemic start and a Christmas party was their way of thanking their staff for their efforts and fortitude. This is not just about work nights out either. Groups of friends were getting together for private dining events.”

HUGE BLOW TO THE SECTOR The British Beer & Pub Association have said the new restrictions are a blow to pubs and brewers, just as the busy Christmas season begins, a period which is so vital to their recovery and viability of the sector post-COVID. Emma McClarkin, Chief Executive of the BBPA said: “Make no mistake, this is a huge blow for our sector as it further undermines consumer confidence and is devastating for pubs based near offices and in town centres.

“The festive period is crucial to the recovery of our sector, so these restrictions could not have come at a more important trading time. They threaten the viability of pubs who will lose vital revenue over the Christmas period and so the Government will need to look at providing support.

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“We are pleased though that covid-passports are not applicable to the vast majority of pubs, as Government has recognised this would have been totally unworkable. We still need clarifications and to see the detail on other aspects – including on facemasks.

“Its important to remember that pubs are a safe environment with less than 2% of COVID outbreaks traced to hospitality venues. We hope that whilst following the new guidelines, customers continue to visit their local pubs this Christmas to spend quality time with friends and family.”

FINANCIAL SUPPORT Following the Plan B announcement UKHospitality, Croydon BID, Boxpark and Mayor of London joined to call for an urgent review into financial support for the UK’s hospitality sector.

The group believes reintroducing the ‘work from home’ guidance will diminish consumer confidence, resulting in widespread cancellations of bookings during the critical festive trading period. It is urging the government to provide financial support to soften the blow to Christmas trading from new covid guidelines by redirecting unspent grants available to the sector or by introducing new alternatives such as a discretionary fund to be administered by local authorities.

The call is further backed by British BIDs, The BID Foundation, Night Time Industries Association and the Association of Town and City Management who together collectively represent over 100,000 hospitality businesses.

KHospitality Chief Executive Kate Nicholls, said: “While the government clearly acknowledges that hospitality is safe and can continue to host celebrations in the lead up to Christmas, the measures announced today will significantly impact consumer confidence and be particularly devastating to city and town centre venues. As such, they risk devastating the hospitality sector amid its most important time of the year. We therefore desperately need support if we are to survive this latest set of restrictions and urge the government to stand behind our industry. That means full business rates relief, grants, rent protection and extended VAT reductions. Anything less would prove catastrophic.”

What Does The Future Hold With The Omicron Variant?

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Issue 87

By Zoe Adjey, Lecturer in Hospitality and Human Resource Management at the University of East London

It would be fair to say that our beloved hospitality industry has taken a hammering in the last 20 months. Most businesses have been closed or offered limited services. The long-term effect on the supply chain, staff, landlords still has not been truly felt.

Just as we thought, and felt, it was safer and had begun to look forward to a happy, healthy and busy festive season, out of the shadows loomed a new variant, Omicron.

First recorded in South Africa, the omicron variant is a mutation of COVID-19 that was reported to The WHO on the 24th of November 2021. By the 27th of November the UK government had started introducing restrictions on both travel and how the population mixed. Up until the 6th of December 2021 it has now been reported in 38 countries. The full effects of omicron are still not known, and we expect within the next week, that the scientific community can provide us clearer answers.

What do we think the near future holds with the new omicron variant? Hospitality, was not one of the set-

tings in which masks became compulsory on the 30th of November. Giving us a glimmer of Christmas spirit, the industry might be spared some of the unusual and devastating restrictions that were faced this time last year.

However, the messaging surrounding Christmas parties has been incredibly mixed and very unclear. Many firms who would have booked large corporate events for their employees have restricted these events to smaller departmental or single site gatherings. Anecdotal evidence from industry professionals is that there has been a cancellation of events of over 100 people.

Scotland, Wales and Northern Ireland have launched their version of a COVID passport. Each nation has a slightly different variation; however all determine vaccination status and some, proof of negative COVID test.

Covid passports must be shown to enter nightclubs, live entertainment and any event of over 500 people.

England has not introduced Covid passports, and some might say this makes the population vulnerable to both infection and reinfection but will not support the hospitality industry to continue to trade.

Hospitality industry has, some might say, a very ambivalent reaction to covid passports, It was thought that asking industry professionals to manage and police covid passports into premises was going to strain further an already overstretched workforce. However, it seems that they are as simple as using the covid QR codes to register when you are entering an establishment. This would give a level of reassurance to all patrons and hospitality operators reassurance that they are doing everything to limit the spread of covid within their premises or events and most importantly allow them to open.

Greene King Rewards its Team Members with £6million Worth of Christmas Cheer issues and shortages so Greene King leaders have drawn up a super-

Greene King has announced an unprecedented Christmas rewards package for its 40,000 team members to recognise their outstanding efforts since pub restrictions were lifted.

boosted bonus scheme for Christmas teams to add to their festive celebrations.

The scale of the incentives package for its pub teams, brewery and support centre employees, is worth over £6million, and includes a variety of rewards for different roles such as £300 cash bonus, extra holiday allowances, an uplift in hourly rates, increased team discount and a meal per shift. It recognises the amazing contribution its team members have made since the summer and the work they do during the busy Christmas season.

Andrew Bush, chief people officer, said: “The past two years and recent months have seen incredible resilience and outstanding commitment from all our team members who continue to offer a warm welcome for all our customers. This is a ‘BIG Thank You’ from us. The scale of the festive rewards reflects the real day-to-day efforts everyone is making to

Hospitality teams have faced extra challenges due to Covid, supply

deliver a quality pub experience for all.”

Commercial Microwave Ovens – Ideal For The Environment of parts not included in the manufacturer’s warranty.

On all good high powered microwave ovens there is a ceiling plate (sometimes known as a roof liner), is protecting a stirrer system and electric motors and if burning occurs on the ceiling plate then grease and food partials will penetrate the afore mentioned parts causing break downs – break downs mean delays in food preparation and lack of service until an engineer can attend to rectify the faults. Unfortunately the engineer will see that the neither the parts or labor are covered by the warranty and therefore would be chargeable which is often well over a hundred pounds (and in some cases in the two hundred pound region!

In most of the large brewery and restaurant groups, the commercial microwave oven has become a useful tool helping to regenerate previously cooked food plus a great help in cooking vegetables quickly keeping them full of their goodness – let alone the help with preparing sauces and melting chocolate.

Not only does a microwave oven use less power than conventional cooking methods, it saves a great deal of time! Chef know that as long as the correct power level and timing is used then the product being cooked is completely up to the required standard for health and safety.

In most kitchens however, the interior (cavity) of the microwave can suffer from splashes and spills which means that food particles can be left on the ceiling plate, base plate, sides, back, base and lens light cover which, unfortunately, if not cleaned off can become stuck hard and every time the microwave is used the old food can start to deteriorate the cavity causing burning and damage which intern can cause break downs

Regale are proud that in the UK the Craft Guild of Chefs have tested and approved the Microsave Liner and that Panasonic have also endorsed it as an official spare part to be used in their brand of microwave ovens.

Since then, Amana and Menumaster have also endorsed the Microsave Liner CPS2A for use in their range of heavy duty microwave ovens which adds to the list of manufacturers who appreciate it is a great help to the end user keeping their products clean and hygienic. The Microsave can also help to extend the life of the microwave oven which is great news for the environment!

This unfortunately this is also happens when the base plate or seals get damaged and the operator is in the same situation – this is where the invention by Regale Microwave Ovens in Hampshire comes in! The directors of the company saw the problems and spent over two years researching and developing the now sought after Microsave® Cavity Liner. The Microsave protects the entire of the microwave’s oven cavity – the ceiling plate – the base plate and lens light cover! All the operator has to do is take the Microsave Liner out, wash quickly in the pot wash, dry and replace and that is the microwave oven interior clean, hygienic and protecting the parts in the matter of two or three minutes – saving hundreds of pounds in repairs yet costing less than one engineer service call!

The range of Microsave® Cavity Liners include the CPS1A which is suitable for use in the current (and past range) of the Sharp R22AT, R23AM and R24AT models.

After several years of success in the UK market mainly with the major groups such as Whitbread and Stonegate, to name but two, plus of course, smaller groups and individual restaurants and pubs, great interest is being made for similar groups in the USA and already orders for several thousands are in the pipe line to be fulfilled.

Following on, the CPS 4A is for the Samsung Heavy duty range and finally the CPS6A which is exclusive to Regale’s WINIA brand.

The CPS2A (the most versatile Microsave Liner) was originally designed for the Panasonic NE1800w range (both past and present) NE1843, NE1853 and now is suitable for the new Merrychef 1800w, the Marren 1800w, the Valera 1800w which is all based on a copy of the Panasonic range.

The CPS3A was designed in particular for the Panasonic NE1878 only which is their latest model sporting not only the new ‘inverter’ system which is less expensive to run, but weighs less than 20 kilos.

For full information of the entire range of microwave ovens and Microsave® Cavity Liners, please contact Regale on 01329 285518 or email microwaves@regale.co.uk

Issue 87

CLH Digital

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Drinks Sales Dip Again and Festive Fears Mount Britain’s On-Premise drinks sales have fallen well short of pre-pandemic levels for the second week in a row, with more drops inevitable after the introduction of new COVID19 measures.

Average sales by value in Britain’s managed pubs, bars and restaurants in the week to last Saturday (4 December) were 14% down on the same week in 2019, CGA’s Drinks Recovery Tracker shows. It follows a 12% drop in the previous seven days.

For the second week in a row, stormy weather dented the drinking-out market.

Concerns around the Omicron variant meanwhile hit consumer confidence, and with more restrictions announced this week—including COVID-19 passes for nightclubs and large venues and instructions to work from home—sales are likely to dip further in the run-in to Christmas.

Drinks sales were between 6% and 15% down on 2019’s levels on every day of last week, with the shortfall peaking on Friday and Saturday (3 and 4 December)—a sign that

celebratory and high-tempo occasions are going to be particularly vulnerable this Christmas.

The spirits category once again outpaced the drinks market as a whole, with their sales only 3% below the same week in 2019. Beer and cider (both down 17%), wine (down 20%) and soft drinks (down 14%) were all substantially down.

These numbers show it has been a very tough start to December for the drinking-out sector,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “New COVID-19 restrictions have come at the worst possible time, and are particularly bad news for nightclubs and large venues in Britain’s town and city centres. On top of rising costs and supply issues, they are going to cause severe problems for hospitality well into 2022, and businesses deserve sustained government support on rates, VAT and more to help them get through an extremely difficult period.”

Guinness “Lights Up the Local” this Christmas Supporting Pubs with a £30m Fund With the festive season upon us, 3.3 million Brits have already booked a reservation at a pub or restaurant over the Christmas period¹. To ensure these festive celebrations could take place at local pubs – the heart of our communities – GUINNESS has donated £30million towards keeping pubs, bars and restaurants open in 2021.

To celebrate the return of Christmas fun and the people at the heart of pub culture, GUINNESS will be lighting up locals up and down the country with a dazzling Christmas light display, celebrating each pub’s role in bringing local communities together. 22 pubs nationwide have been selected as part of the display including The lock Tavern in Camden, The Queens Vault in Cardiff and The Pickled Sprout in Harrogate.

The GUINNESS Raising the Bar programme has supported over 30,000 publicans and the 500,000 bar staff throughout the UK to weather the impact of the pandemic. The fund has provided financial support, social distancing equipment, PPE and pub necessities, as well as one-on-one training sessions with the staff who play a pivotal role in bringing people together this Christmas, ensuring pubs are safe environments for communities to be in. GUINNESS continues to support the hospitality industry with further investment in the fund in 2022.

With pubs facing another challenging festive period ahead, GUINNESS aims to continue to provide financial support, staff training and equipment to help operators weather the impact of cancellation rates, currently at 10% (UKHospitality, 2021) as well

as other factors. More information regarding the support available to operators can be found on Diageo Bar Academy at: https://www.diageobaracademy.com/en_zz/raising-the-bar/ Neil Shah, Head of GUINNESS GB, said, “The past 18 months has been incredibly tough for the hospitality industry, so we want to do all that we can to make sure GUINNESS supports locals. We want to celebrate pubs as the beating heart of our communities where people can come together with their mates over a pint of Guinness in the run up to Christmas. We will be underpinning this with our GUINNESS Raising the Bar programme, which has already helped a huge number of establishments during the pandemic – we will continue to support the industry through the fund and other means.”

As well as vital funding for the hospitality sector, GUINNESS has also created ‘The GUINNESS Pub Choir’ who are starring in the latest GUINNESS advert this Christmas, performing a specially composed performance of the classic ‘Always on my Mind’. The choir will feature 30 publicans and bar staff in celebration of the role local pubs play in bringing communities together and helping friends and families connect in the run up to Christmas. The track will be available to stream on Spotify.

Patrick Frawley, pub landlord for The Lock Tavern pub, said “It’s been a difficult time for us due to Covid limiting people coming through our doors and ordering pints. We feel so lucky to have been chosen by GUINNESS to have our pub lit up with these fantastic displays and we’re hopeful our unique GUINNESS Christmas lights will encourage our community to visit us over the festive season. All are welcome!”

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Issue 87

How to Maximise Restaurant Revenue this Christmas Danilo Mangano, Managing Director, International at SevenRooms (sevenrooms.com/en/) With the Christmas spirit in full swing and preparations for the big day underway, consumers are looking forward to a festive holiday season filled with meals with family, friends and colleagues. The hospitality industry has an invaluable opportunity to take full advantage of the fast-approaching party season and end the year on a high by maximising revenue this December. From putting together the perfect holiday menu to enhancing promotional marketing, there are various steps restaurants can take to ensure that they keep patrons and profit margins happy this season.

of champagne, a seasonal cocktail, or some wine to accompany their cheeseboard are a few easy ways to maximise takings.

CREATING THE PERFECT CHRISTMAS MENU

Partnering with local businesses, for example, is an excellent way to grab guests’ attention. Whether you decide to collaborate with a local brewery to commission a festive beer, offer gift cards or giveaways, sell a wide range of branded gifts, or present a bespoke dining experience with a regional cheesemaker, the benefits of cross-promotion can help drive sales over the festive period. These offers can play a crucial role in retaining customers for the long term by keeping restaurants top of mind with guests.

A well-executed winter menu is an excellent way to drive direct reservations while keeping guests in the festive spirit. Regardless of whether you are offering an entire Christmas set menu, or a couple of carefully selected seasonal specials, it is important for restaurants to get creative and showcase some seasonal flair. While crowd-pleasing classics will always have their place on the menu, catering to more adventurous palettes can be a great way for restaurants to draw in new customers. Here are some classic promotional Christmas menu ideas that you can ask your chefs to get creative with: Christmas Eve “Feast of Seven Fishes” Modern twists on classics like Brussels sprouts and cranberry sauce Show-stopping roast ham, turkey, or duck (or even a three bird roast!)

Home-smoked salmon for New Year’s celebrations Since Christmas is the perfect time for a tipple, providing customers with an exciting range of festive drink options is an equally lucrative opportunity to increase sales. Putting a unique twist on an eggnog, mulled wine, or some non-alcoholic punch is a sure-fire way to tempt guests to indulge and spend a little extra over the holiday season. As beverages often play a crucial role in upselling, offering patrons a welcoming pre-dinner glass

Utilising customer data can play an instrumental role in helping restaurants select and create their festive offerings. By analysing approved data, restaurants have the ability to curate a range of dishes guaranteed to cater to their guests’ preferences, and promote their menus through a range of marketing promotions.

MARKETING FESTIVE PACKAGES AND PROMOTIONS The options for Christmas promotions are endless, and a well-constructed marketing campaign can help your restaurant stand out from competitors. In addition to the standard catering and drinks packages geared towards larger groups and office parties, offering more unique promotions will help to attract regulars and newcomers alike.

Don’t forget to market to previous dine-in and delivery customers. With fewer restrictions in place this year, now is the perfect time to attract the attention of takeaway regulars or guests that may not have visited in a while, giving them a reason to celebrate on-premise this holiday season.

UTILISING TECHNOLOGY The winter holidays are undoubtedly the busiest time of the year for the hospitality industry. As restaurants prepare to welcome a rush of patrons, it is vital to ensure that operations are running as smoothly as possible.

Technology has an important role to play in this, helping operators do more with less and giving them the tools to provide diners with outstanding experiences. Creating tailored customer segments that resonate with each audience is a great way of taking control of guest data. Communicating these messages through personalised emails that offer diners the opportunity to try the latest festive promotions is an excellent way to maximise the holiday season, while boosting sales in the quieter months to follow.

Christmas is a huge opportunity, which should be about more than just opening your doors and welcoming the increase in covers. Getting creative with your offerings and taking control of customer data are the best ways of maximising revenue over the festive period, while ensuring that diners come back for more in the new year.

Springboard “Steps Up” Campaign to Upskill Young Londoners and Secure them Hospitality Jobs Skill Up, Step Up – an initiative by the Evening Standard and the Independent, in partnership with Barclays LifeSkills – launched today to get disadvantaged, unemployed young Londoners work ready and into sustainable jobs and apprenticeships.

During a time of record job vacancies nationwide, youth unemployment in London has soared by 55% since the start of the pandemic, with 21% of Londoners aged 16-24 seeking work still jobless. Skill Up, Step Up will support the unemployed youth community in London, teaching the skills they need to kickstart their career.

Hospitality charity Springboard is one of up to five partnering with the campaign to provide disadvantaged jobless young Londoners with employability skills, practical training and wrap-around care to make them ‘work ready’ and supporting them to secure a role within hospitality, leisure and tourism.

Chris Gamm, CEO of Springboard, said: “Employers are working hard to increase pay, improve employee work-life balance, diversify their workforce and put in place development plans that make them attractive to future talent, as well as to motivate and retain their existing teams. One of the biggest challenges they face, however, is convincing not just potential future employees, but also influencers like parents, teachers and careers advisors what a fulfilling and dynamic career hospitality presents, with the opportunities to quickly develop, gain transferable skills and earn a great salary in a short space of time.

“Skill Up, Step Up is a game changer for both young people who have been disproportionately affected by COVID-19 and the hospitality industry that are desperate to attract them to their businesses.”

Springboard will play an integral role in Skill Up, Step Up, offering 3–6week employability training programmes to hundreds of young people.

This will include specialised one-to-one mentoring, soft skill and employability development, practical industry and hard skills training, as well as work experience.

The training will cover a wide range of transferable and industry specific skills across hotels, restaurants, bars, leisure, and tourism. Modules will be aimed at supporting participants with confidence, work attitude, CVs, interview skills and time management, as well as health and safety and customer service.

Springboard is asking hospitality businesses of all sizes to step up to the plate with a pledge to employ one or more trainees in a job or apprenticeship. Businesses will be provided with a shortlist of suitable candidates to interview.

The campaign will be run across both the Evening Standard and The Independent titles and will be led by the same team that ran their award-winning 2020 Food For London Now and Help the Hungry campaigns, as well as the Dispossessed campaign which has been running since 2010.

David Cohen, campaigns editor for both the Evening Standard and The Independent, said: “We are delighted to be partnering with Springboard who have an outstanding record of helping disadvantaged young people become work ready and securing them sustainable jobs in the hospitality industry. Young people need the likes of Springboard more than ever and London needs hospitality to be fully staffed so this is a win-win situation. We are hoping it will be a game-changer for young people and a boon for the capital’s economy.”

Riso Gallo Young Risotto Chef of the Year 2022 Now Open for Entries Italian Grain Experts Riso Gallo have launched the fifth Young Risotto Chef of the Year competition, aimed at budding chefs aged 17 -23 years who are either in education or starting out in their professional careers, with entry open until the 31st December 2021.

The regional finalists will have their dishes evaluated by professional chefs at the top of their game and then perhaps to compete at the Grand Final in London, where the winner will be named the Riso Gallo UK & Ireland Young Risotto Chef of the Year The winner will receive an all expenses paid three day work experience with renowned judging chef Fabio Pisani and his team at the 2 Michelin starred Il Luogo di Aimo e Nadia in Milan, Italy.

will take place across the UK and Ireland.

Regional heats will take place in; South at North Herts College, Midlands at Loughborough College, North at Middlesbrough College, Scotland at West Lothian College, Northern Ireland and Ireland at SERC College and Wales and the South West at Exeter College.

The final judging panel will include; Consultant Chef Paul Gayler MBE; Danilo Cortellini, Executive Chef at The Italian Embassy; Adriano Cavagnini, Executive Chef at the Bvlgari Hotel; Fabio Pisani from Il Luogo di Aimo e Nadia in Milan; Davide Degiovanni, and Fransceco Dibenedetto, Head Chef at Bibendum in London.

The runner up will win a stage at a prestigious restaurant in the UK.

For entries and Terms & Conditions visit www.youngrisottochef.com

Entrants are asked to produce and photograph their dish, and regional heats

Closing date: 31st December 2021

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Pubs Can Access Free Training to Help Make Their Venues Safe for the Christmas Trading Period NPW is also urging publicans to support the free ‘Ask for Angela’ campaign, which means that anyone in a dangerous or uncomfortable situation can get discreet help to leave if they ask for ‘Angela’ at the bar.

The Ask for Angela poster has already been downloaded nearly 14,000 times from the NPW website. The voluntary organisation said that staff must fully understand how to recognise and react to vulnerability situations and be trained on how to react if someone actually asks for Angela.

NPW works in partnership with Best Bar None (BBN) and the two organisations have produced a range of tools to improve the operation and standards of venues. There are free downloadable policies and procedures documentation which can be used by operators as evidence of their due diligence and assist them in achieving BBN accreditation.

These include a range of topics from safeguarding vulnerable persons, Challenge 21/25, crime and disorder, drugs, searching and overcrowding.

NPW chairman Steve Baker OBE, said: “It is important as we head into the Christmas period that publicans and operators continue to meet their obligations to ensure premises are safe and protect vulnerable customers.

“We understand that the Covid-19 pandemic continues to create a challenging business environment but we hope that by providing these free training videos and tools we can support them in their efforts.”

BBN chairman, The Lord Smith of Hindhead, said: “We are delighted to promote the free resources and tools prepared and made available by our colleagues at National Pubwatch to our Best Bar None schemes.

Licensees need to be prepared for the Christmas season to ensure a safe environment for customers, National Pubwatch (NPW) has warned.

The voluntary organisation, which supports over 800 Pubwatches across the UK, works to promote safe, secure and social drinking environments in all licensed premises throughout the UK, is highlighting the free training and support that is available for pubs.

Only last month leading trade associations teamed up to highlight the resources available to operators to combat increasing concerns about drink spiking across the UK. Licensees need to ensure staff are fully trained to support vulnerable customers and despite the uncertainty with the Covid-19 pandemic NPW is urging them to continue to educate staff to recognise and act when there may be any incidents that may put customers at risk.

The voluntary organisation stresses that licensees do not need to buy-in expensive training from outside providers, as there are materials and help available for free to support in-house training.

“We know that trading has been difficult for many licensees following the challenging conditions they have weathered through the pandemic so far. The free resources should enable venues to continue their efforts to reduce vulnerability at little cost to them, which we hope proves helpful through the festive season and beyond.”

Advice: 1) If your venue doesn’t already have a vulnerability policy, consider developing something now. Simple policy documents (which can be adapted to your own operating environment) can be downloaded at https://www.nationalpubwatch.org.uk/policy-documents/ 2) Carry out a team training session to discuss the policy and receive feedback to allow amendments. The NPW training film Protecting Vulnerable People will provide a starting point for team discussions. The film can be viewed at https://www.youtube.com/watch?v=Qq54k2TUZIM&list=PLfg9_Y8V4FIBbL4baxSrCyHJ8VRiglM8G

Its own free training film called Supporting Vulnerable People, allows licensees to help take frontline staff through a variety of scenarios on how to ensure the safety of customers.

3) Task individual frontline staff to complete the Drinkaware e.learning Alcohol Vulnerability module.

Training staff can help them with their continuous learning portfolio. The e.learning module can be accessed at https://goodpracticepub.nationalpubwatch.org.uk/product/drinkaware-support-course

There is also a free e-learning Alcohol Vulnerability module, which is provided courtesy of charity Drinkaware, which allows individual frontline staff to obtain training. If staff complete the module successfully there is a downloadable certificate to aid with continuing development.

4) Consider supporting the Ask for Angela initiative. Successful implementation of the initiative depends on all staff understanding vulnerability and how to respond. The Ask for Angela poster can be downloaded and printed at https://www.nationalpubwatch.org.uk/products/#angela

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By KAM Media (www.kam-media.co.uk) The cracks caused by staff shortages are really beginning to show according to new consumer and hospitality staff research we carried out with pointOne (www.pointone-epos.co.uk). The research reveals customer experience, particularly in QSR, is being damaged by the current crisis.

In the survey of 500 QSR customers and 100 frontline staff, nearly 2-in-3 customers had noticed venues being short-staffed over the last 3 months. 1-in-5 said they’d waited longer to be seated and served than normal.

DOWNLOAD THE FREE WHITEPAPER AT – Merging People+Tech: A New Customer Experience in QSR at www.kam-media.co.uk/merging_people_and_tech

STAFF ARE BEGINNING TO FEEL THE STRAIN Staff too are beginning to feel the strain, with 59% of team members admitting that customer experience is suffering in their venue due to lack of staff. The research suggests that the knock-on effect of shortages is also leading to an overload of work on existing staff and subsequent stress and dissatisfaction, with an alarming 64% of those interviewed saying that working in hospitality is less enjoyable now than it was pre-pandemic.

Given current staff shortages, tight budgets, and supply chain issues, the pressure is really on for operators to ensure that their staff have the time and space in which to ‘look after’ the fundamental customer demands and consistently deliver the experience their customers expect. Staff obviously only have a finite amount of time so it’s critical they are focused on the areas which will deliver the greatest return. Quality and relevant training, great leadership, and company culture, as well as emerging technology, are all critical enablers here.

EMERGING TECHNOLOGY CAN EASE THE STAFFING PAIN Far from feeling threatened by it, 64% of hospitality staff say that their venues embracing time-saving technologies would improve their job satisfaction. 94% of them are confident that technology can help them do their job.

Staff recognise that technology, everything from detailed digital menus to time-saving self-serve kiosk ordering, can help free up their time to focus on delivering the highly sought-after soft skills of customer service and interaction.

“As we emerge out of this pandemic with the latest pressures of staff shortages, it may not feel like the ‘light at the end of the tunnel’ moment we were looking for, but this could be a timely fork in the road for many operators. It offers a fantastic opportunity to completely re-evalu-

ate their operation and implement automation tools that can free up employees’ time for the part of the job they really love, which is giving the customer a great experience.”

Steve Rolfe, founder at pointOne

DEMAND FOR ‘HUMAN TOUCH’ STILL CRITICAL The demand for the ‘human touch’ and connection is still absolutely at the heart of a memorable customer experience and in fact, has grown in importance post-pandemic, even in a QSR environment; more than 40% of customers say staff friendliness and also knowledge is even more important to them now compared with 20 months ago.

Customers who want the most interaction from staff are women (compared with men), customers with children and Gen Z Customers are desperate for service with a smile with 1-in-3 wanting staff to pro-actively engage with them, even in a QSR environment. However, more than 1-in-10 just want to be left alone while in a venue, with minimal contact with venue employees. Customers who want the most interaction from staff are women (compared with men), customers with children and perhaps surprisingly Generation Z; only 7% said they prefer to be left alone while in-venue compared with 17% of over 55-year-olds.

EMBRACING TECHNOLOGY CRITICAL IN DELIVERY CUSTOMER AND STAFF EXPERIENCE Technology now plays an absolutely key role in delivering an outstanding customer experience. The research showed that simplifying and speeding up the order and pay part of their journey is one way in which tech is already delivering on its promise with more than 1-in-3 customers welcoming digital menus and digital order and pay screens.

Outstanding customer experience demands a human touch. It requires empathy, flexibility and passion. These skills can be harder to train and take a greater level of emotional and intellectual knowledge to deliver effectively.

Operators need to create an environment in which these skills can flourish. The danger of having too many processes and menial tasks for staff to deal with is that they can negatively impact the capacity for them to connect with customers.

“Technology is here to stay. I’ve been in this industry all my life and the best part about it is the people.

However, we are challenged on the people front and need to embrace change and quickly. How you embrace and integrate technology into your overall strategy will decide how your business will grow over the next digital era.” Editor of Tech on Toast, Chris Fletcher The independent research commissioned by pointOne has been published in a white paper, People + Tech: A New Era of Customer Experience in QSR, available to download at www.kam-media.co.uk/merging_people_and_tech/

Registration Opens for Hotel, Restaurant & Catering 2022 Hotel, Restaurant & Catering (HRC), the UK’s largest and most prestigious business event for the hospitality and foodservice sector, has opened visitor registration for its 2022 edition, taking place on 21-23 March at ExCeL London.

A wide range of innovative industry suppliers will be on show, covering categories such as food & drink, catering equipment, hospitality tech and, newly rebranded for 2022, design & décor. The event is also partnering with The Pub Show to cater directly to the UK’s pub and bar professionals, with insightful trend trails and content from On-Trade Consultancy.

Visitors will have free access to over 100 talks, competitions, chef demonstrations, panel discussions and trend trails over the three days of the event covering some of the most vital challenges and opportunities for pubs, restaurants, hotels, catering businesses, public sector and more. The event will also be continuing its partnership with Staff Canteen as some of the industry’s most respected culinary experts cook up a storm at The Staff Canteen Live demo area.

A major change for 2022 is the news that HRC will be co-located with IFE, International Food & Drink Event, IFE Manufacturing and London Produce Show at ExCeL London, welcoming retailers, wholesalers, importers and exporters to the event along with the food & drink processing, packaging and manufacturing industry.

Cumulatively, the shows will welcome more than 30,000 key industry buyers and highlight more than 1,500 innovative suppliers.

“HRC was the last industry event to take place before the Covid-19 lockdown began in March 2020 and we’ve been supporting our industry throughout the pandemic with a wide range of webinars and virtual

events hosted on HRC Connects, a new digital platform for the industry,” said Event Manager Ronda Annesley. “We’re thrilled to be welcoming our community back to ExCeL London to meet and do business face-to-face, and excited to be joining forces with our partner events for an unparalleled gathering of the food, drink, hospitality and foodservice industry.”

The industry has welcomed the return of HRC, with Philip Shelley, Chair of NHS Food Review, commenting: “Hotel, Restaurant and Catering is one of the showcase events of the year for leaders in public sector catering. The opportunity to have competitions and skills theatres for chefs, provides evidence and confidence in our chef development – looking forward to continuing our involvement.”

“Hotel, Restaurant & Catering is brilliant chance to learn and to connect with so many ideas and people from across the industry,” added hospitality leadership coach and Hawksmoor Head of Culture Madeleine Geach.

HRC will once again host historic chef competition International Salon Culinaire, which celebrates its 120th year in 2022. The competition will see talented chefs putting their skills and knowledge to the test across a wide range of categories throughout the three days of the show.

Consultant Chef Steve Walpole said: “HRC is the go-to event for the hospitality industry. More than ever shows like this help to give visitors an insight into what’s happening in our industry from innovation and trends to food and equipment. It’s an Aladdin’s cave for chefs.”

Register for your complimentary ticket to HRC, including access to all partner events, at hrc.co.uk.

67 Tourism Businesses Write to the Prime Minister Asking for Emergency Support tion providers, attractions, destinations, destination management companies, transport operators, tour operators and service providers

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THINKING ABOUT HAVING AN ESPRESSO MACHINE INSTALLED? WOULDN’T YOU REALLY PREFER TO HAVE A

•Allocate the £1.5bn Business Rates Relief Fund to businesses most impacted by COVID-19 •Allocate the remaining Additional Restrictions Grant (ARG) funding to businesses facing direct challenges as a result of COVID-19

UKinbound and 67 business leaders from the inbound tourism industry, the UK’s fifth largest export, have written to the Prime Minister Boris Johnson to ask for emergency financial support in light of the Omicron travel restrictions.

Joss Croft, CEO, UKinbound said “Almost every UK business that works in inbound tourism has been affected by the Omicron travel restrictions. These new constrains have directly restricted businesses’ ability to trade and with Government support all but ceased, the industry is in a precarious position.

Signed by attractions, destinations, hotels, transport providers and tour operators from across the country, the letter emphasised that inbound tourism has been in peril for 22 months and that the latest restrictions have come at considerable cost to businesses that are on the cusp of recovery.

“We desperately need emergency funding that would allow businesses to weather the direct effects of Omicron. We have therefore asked Government to work with the industry, prior to the next restrictions review date of 21 December, to develop a suitable fund.”

Alongside highlighting that even pre-Omicron businesses were struggling, the communication outlined that the re-introduction of pre-departure testing, day two PCR testing and the need to isolate pre-results, are causing mass cancellations.

Earlier this week UKinbound released new survey results after over 100-member businesses provided feedback regarding the impact of the new UK border restrictions imposed due to the Omicron variant. 86% confirming they have received cancellations or are expecting to receive further cancellations in the run up to Christmas.

To support tourism businesses that have been significantly impacted by the new restrictions, three asks were presented •Provide emergency grant support for businesses in the inbound tourism industry, including accommoda-

The association has also drafted a template letter for members to send to their PMs regarding the need for emergency support.

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Gerald Edelman Shares Industry Analysis, Market Trends and M&A Activity for Restaurants Sector In Gerald Edelman’s latest industry report, partners Richard Kleiner, Nick Wallis, Richard Staunton, and Howard Woolf evaluate the last 18 months for the hospitality (restaurants) sector, analysing performance, recurring and new market trends, M&A activity, and the most prominent threats to be aware of. (www.geraldedelman.com) As the UK restaurant industry aims to recover from Covid-19, capitalising on the consumer desire to return to physical dining, workforce and supply chain issues, as well as the lingering threat of further Covid-19 restrictions, threaten to derail the sector’s recovery.

For many sectors, the pandemic has been a recurring risk since March 2020, but none more so than the restaurant industry. Prolonged closures and uncertainty caused thousands of establishments to permanently close and continually changing rules and restrictions have made it difficult for business owners to plan ahead and operate smoothly.

Key takeaways from our report include: •The UK Hospitality’s Quarterly Tracker (compiled by CGA) estimates that industry revenue declined by

64% in the year to Mach 2021.

•The pent-up demand is expected to drive growth in the sector with forecasted revenue growth of 128% in the year to March 2022 (Source: Ibis World) •The online food ordering industry may be considered a ‘winner’ of the pandemic, with revenue in the sub-sector increasing by 47% in 2021 (Source: Ibis World).

•Revenue generated by the full-service restaurant industry is estimated to have fallen by 66% in 2021 (Source: Ibis World). However, the sector is expected to ‘bounce back’ in 2022, where revenue growth is expected to be approximately 128% (Source: Ibis World).

•In terms of the outlook, it is expected that there will be significant M&A activity in the sector as a rebased rental market and an increase in available sites may prove to be an opportunity too attractive to miss.

•Threats to the sector include rebuilding the workforce, Brexit and supply problems and future Covid-19 restrictions that may once again force the closure of hospitality venues or running at a limited capacity.

The report can be downloaded here- https://www.geraldedelman.com/insights/industry-update-hospitalityrestaurants-2021/and on the Gerald Edelman website.

Storms Hit Drinks Sales as COVID Concerns Mount Drinks sales in the On Premise fell well below pre-pandemic levels last week after Storm Arwen battered trading.

CGA’s Drinks Recovery Tracker shows average sales by value in Britain’s managed pubs, bars and restaurants in the week to last Saturday (27 November) were 12% down on the same week in 2019. Friday and Saturday were the toughest days, with sales down 19% and 13% respectively as stormy weather blew in to many parts of the UK. Sales were between 4% and 11% short of 2019’s levels on every other day of last week, as trading also became affected by breaking news of the Omicron variant of COVID-19. Fears of the new variant, rising infection rates and speculation about potential restrictions on socialising may all have dented consumer confidence—just as Christmas celebrations in pubs, bars and restaurants were due to start getting underway.

Disruption to weekend trading hit the spirits category particularly hard, and their sales were 2% down on the same week in 2019. It was the first time that spirits trading has been in the red since August, though it was still the strongest drinks category, with beer (down 15%), cider (down 16%), wine (down 17%) and soft drinks (down 11%) all lagging preCOVID levels.

“Bad weather often interrupts drinks sales in the winter months, but the Omicron variant is a much bigger concern in the short-term,” says Jonathan Jones, CGA’s managing director, UK and Ireland. “Pubs, bars and restaurants face an anxious wait to see its impact on the Christmas party season, and all operators and suppliers will be hoping that hospitality can escape restrictions over the most important few weeks of trading of the year.”

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Issue 87

Hospitality Rollercoaster Continues Hospitality employers need urgent help from the Government according to the latest analysis from an independent economist.

With a new wave of cancellations hitting UK hotels, and dining out at the lowest level since May, there are fears that the hospitality workforce is suffering a repeat of December 2020, but without the support of the furlough scheme to prop it up.

The first lockdown in March 2020 caused a decline of more than 80% in hospitality work, recovering to -20% in August but returning to almost -80% again in December according to the Rebuilding Hospitality: The Changing Shape of the UK Workforce report.

Independent economist Shashi Karunanethy led the report, which analysed 1,528,542 shifts worked by more than 14,000 UK hospitality workers using the workforce management app, Deputy, over the past 22 months.

down periods last year. It also shows the decline in public confidence to eat, drink and socialise even when venues were open. With new fears around the Omicron variant, December 2021 is now following a similar decline. The difference is that without a furlough scheme in place, businesses and workers are taking a serious financial hit and may not survive. The economic recovery is contingent on revitalisation of local economies, particularly hospitality hubs. As such, it will require substantial government intervention.”

David Kelly, General Manager for EMEA at Deputy “The hospitality industry needs stability more than ever. Our customers, who are employers in hotels, bars, pubs, cafes, coffee shops, takeaways and restaurants, have ridden a rollercoaster over the past two years. In recent months demand from customers has been high, yet these businesses have struggled with supply chain issues and have been desperate to attract more workers into the industry. With business now falling off a cliff again, hospitality employers desperately need some support.”

Shashi Karunanethy said: “The Deputy Work Index shows the dramatic decline in hospitality during the lock-

Nestlé Professional Opens Registrations for Toque d’Or® 2022 Seeking high flying college students and apprentices in hospitality: Nestlé Professional has opened registrations for Toque d’Or®. Attracting more fresh talent than ever, the 2022 competition is open to all Level 2 and 3 students and apprentices. But with only a few months to go, college lecturers, employers and apprentices are urged to register before the 4th February 2022 deadline.

All entrants will develop practical activity skills at their college or workplace during the first phase. As the competition progresses, they’ll learn valuable industry-led skills through a blend of face-to-face and virtual challenges.

Following the Grand Finals – two Front of House and two Back of House winners will be announced at the Awards ceremony and invited on the Toque d’Or 2022 winners’ trip. This includes a gastronomic weekend in Dubai and attend the Worldchefs Congress & Expo 2022 in Abu Dhabi. In the meantime, they’ll join foodie superstars including Anton Mosimann and Julie Jones in the Toque d’Or® esteemed hall of fame.

This year, the competition has brought forward its timeline and will retain this successful format. Colleges or employers with a winning student or apprentice will receive prizes for their involvement. And to make the competition accessible to as many students as possible, Nestlé Professional will fund all competition-related activities – including challenge ingredients, travel and accommodation costs.

The Sustainable Futures theme will be reflected across each challenge, covering elements such as nutrition, health, food waste and seasonality. And as part of its well-respected panel of judges, it will welcome back Masterchef The Professionals: A Festive Knockout winner, Louisa Ellis, alongside well-respected sommelier and wine expert, Raul Diaz, and 2021 Winners: Kenny Markham (BOH Apprentice) and Sophie Taylor (FOH Student).

Katya Simmons, managing director Nestlé Professional UK&I said: “Toque d’Or® is a such a great initiative to play a part in – one of the highlights of our year! The calibre of students and apprentices we see is truly inspiring, testimony to the college lecturers and employers who put them forward.

“As well as raising aspirations for competitors – showing them what they are capable of – we’re passionate about helping them become ‘industry ready’ with the latest skills and learning. After all, they will be the future drivers of the industry. Fortunately, given our deep industry experience, we’re able to provide insight on consumer trends like sustainability and plant-based diets, as well as up-to-the-minute training on approaches like social media promotion.

“Everyone loved the format of last year’s competition. Despite the pandemic, we retained the competition’s trademark excitement and community through a mix of virtual and face-to-face learning and challenges. As a result, we’re using many of the same techniques this year. Even better, we can encourage more entrants to get involved and take advantage of the training on offer”.

Toque d’Or® is open to all Open to Back and Front of House students or apprentices on *Level 2 or 3[1].

Lecturers must register students that meet these criteria. Employers can register apprentices, or apprentices can register for the competition themselves.

To register and find out more about the competition training, format and timeline, college lecturers, employers and apprentices must go to www.nestleprofessional.co.uk/toque-dor

Concerns Raised on Hotel Quarantine System for Those with Life-Threatening Allergies Issue 87

Severe food allergy is a medical condition. The Anaphylaxis Campaign asks the government to ensure that, at a minimum, applications for medical exemption on grounds of food allergy are assessed by a suitably qualified clinician. Someone who has knowledge and understanding of allergy and the life-threatening nature of anaphylaxis.

Anaphylaxis Campaign’s Clinical Panel Chair, Professor John Warner, has previously highlighted the shortcomings and danger to people with allergies in a letter sent to the British Medical Journal in June 2021. This was after his own experience of the quarantine system, where a family member was repeatedly served unsuitable food despite having clearly registered their specific dietary requirements.

The new guidance came just days after health secretary Humza Yousaf said people across Scotland should continue with their Christmas plans but “make them safer”.

It is feared the last-minute cancellations will hit the hospitality industry hard,

who “really needed this Christmas to be a good one”, Scottish Hospitality Group (SHG) spokesman Stephen Montgomery said.

Leon Thompson, UKHospitality’s Executive Director for Scotland commented: “Hospitality businesses in Scotland are already under severe financial pressure and this advice from Public Health Scotland for people to abandon their plans for Christmas parties is already hitting our sector hard.

“Within minutes of their statement being issued, businesses were receiving cancellations, leaving Christmas and Hogmanay trade in tatters. Businesses take up to a third of their annual revenue at this time of year. Public Health Scotland has single-handedly jeopardised the survival of businesses and the jobs people rely on.

“This came just after the delivery of the Scottish Budget which offered little hope to our beleaguered sector. However, with little financial support on offer, the Scottish Government is still happy to start considering a tourist tax again, burdening our sector further.

“We need support and a joined-up approach from our government - not punishment. Hospitality businesses across the country are justified in feeling outraged.”

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The Anaphylaxis Campaign strongly believes that action must be taken now to allow for appropriate medical exemptions. Otherwise it will only be a matter of time before this lack of understanding and care for those with severe allergies leads to further life-threatening allergic reactions, and at worst a fatality.

This latest incident demonstrates the continued failings of quarantine hotel food provision. There is a clear lack of duty of care to safely serve those with food allergies who have no other choice or way to obtain allergy safe food while quarantined.

On Thursday (December 9) , Public Health Scotland advised people to postpone Christmas parties this year due to the number of Covid-19 outbreaks linked to such events, as well as fears over new variant Omicron.

13

The Anaphylaxis Campaign has received reports that exemptions from hotel quarantine on medical grounds for severe food allergies have been immediately rejected with no means for appeal.

The Anaphylaxis Campaign is calling for urgent action from the government to protect those with severe food allergies. This follows an alarming report in the Guardian of a case of life-threatening anaphylaxis to nuts in a hotel-quarantined individual.

The decision to advise Scots to cancel their Christmas parties is a ‘heavy blow’ for the hospitality industry, says and an industry expert.

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CLH Digital

Issue 87

British Institute Of Innkeeping Launches Network of Independent Accredited Advisors The British Institute Of Innkeeping (BII) has launched a scheme to provide on-trade operators with accredited and qualified professionals to assist with pubco negotiations.

The expert panels, formed of leading professionals in their respective fields will set accreditation criteria, oversee the appointment of accredited advisors against these criteria and review complaints which may ultimately result in formal removal of the accreditation from advisors. An independent Governance board made up of the Chairs of the three expert panels will ensure the accreditation scheme is delivered effectively and deal with any appeals from the independent expert panels.

The accreditation scheme has been designed to provide trusted professional advisors for licensees who meet the highest standards of professionalism, have full liability insurance, the required skills and expertise and in-depth knowledge of the pub industry. This will ensure licensees get effective business advice allowing them to start, protect and develop their businesses with confidence.

In the recent Statutory Review of the Pubs Code and the Pubs Code Adjudicator: 2016-2019, this requirement was formally recognised by Government, the Department for Business, Enterprise & Industrial Strategy (BEIS) and separately supported by the Pubs Code Adjudicator.

The Pubs Code review stated that the Government will: •work with the PCA on ways to find out more about new tenants’ understanding of their Code rights and what informed their decision to enter into a tied tenancy agreement.

•not restrict who can provide advice to tied tenants but work with the PCA and representative groups on how to disseminate information to tenants to help them to access appropriate, professional advice and consider whether an expert panel approach, as offered by the British Institute of Innkeeping (BII) to its members, could increase the availability of independent advice for tied tenants.

Fiona Dickie, Pubs Code Adjudicator commented: “I welcome this industry initiative and I’m pleased to see participating pub-owning businesses seeking to ensure tenants, and prospective tenants, receive good quality professional advice. This advice can be key to tenants using their Code rights successfully throughout their tenancy – including before they sign on the dotted line”.

The accreditation scheme will be implemented and administered by the BII and will be open to all of its members. The BII also remains committed to continuing to provide and promote an independent member helpdesk providing access to support with Pubco and Landlord matters. In addition, for those companies fully committed to the BII, we will set up a membership for tenants at appointment, giving them the professional help they require prior to signing an agreement as well access to a full suite of BII member benefits to help them to successfully build their business.

The scheme is due to launch in early 2022 and today the BII is calling for any Solicitor, Chartered Surveyor and Accountancy company to nominate those wishing to be on the Accredited Advisor panels. These advisors will be subject to a formal application form and interview by senior colleagues (the expert panels) in their fields before they are accepted and will be expected to meet the criteria set by their peers.

Steven Alton CEO of the BII commented “We recognise the significant challenges facing our members who independently operate pubs across the UK, and we pride ourselves on providing impartial, expert support across all key areas to these vital small businesses at the heart of their communities.

“Providing access to these BII accredited advisors, independently appointed by their peers, further strengthens our ability to support our members, to ensure they can thrive, accessing professional advice with key decisions in their business.”

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-

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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CLH Digital

Issue 87

How Pubs Can Cater To The Post-Covid Pub-Goer In 2022

By Jean-David Thumelaire, On-Trade Sales Director at Budweiser Brewing Group (www.budweiserbrewinggroup.co.uk)

With Brits pouring back into pubs post-pandemic, we could be forgiven for thinking that things might just be starting to return to normal in the On-Trade. Yet we mustn’t overlook the fact that Covid-19, and the periods we spent in lockdown, have had a huge impact on consumer drinking habits - many of which we expect to turn into long-term behavioural changes. Here’s my top tips to help publicans adapt their strategies to keep pace in 2022.

PRIORITISE PREMIUM LINES Premiumisation is a long-standing and well-established trend which has only accelerated during the pandemic as pub-goers seek out known and trusted brands. For the first time ever, the premium and superpremium category is the biggest in absolute volume, making up 40% of total beer consumption in the OnTrade compared to core lager (31%) and ale and stout (27%).

Pubs must consider altering their line-up to cater for the growing number of consumers who wish to trade up. It’s clear that the traditional offering of two core lagers, four premium beers, three ales, one stout and two cider options needs updating. For 2022, we’re recommending pubs and bars dial up their premium draft options, offering one core lager, six premium lagers, two ales, one stout and two cider options.

FOOD FOR THOUGHT

Food is now the biggest occasion for beer consumption, with three out of five beers consumed with food across both the On and Off-Trade. And it will become increasingly important for pubs post-Covid, as consumers look to enjoy the premium dining experiences in pubs that they missed during lockdowns.

Smart promotion of beer and food pairings in pubs will also help drive revenue. Our most popular beer, Stella Artois, is now enjoyed by consumers more often with food than as a standalone drink and experiences a 44% uplift in sales when paired with bites across the full trade.

SPORTING EVENTS The Euros last summer was huge for the On-Trade, with estimations that pubs across England would sell 13 million pints on the day of the final alone. TV sporting occasions in general are massive sales drivers. Sports fans spend 90 minutes longer in the pub than the average customer, boosting the rate of sale by 10%. The FIFA 2022 World Cup next year is therefore another huge opportunity for pubs.

Stocking tournament sponsor brands is a smart way for pubs to drive revenue - 55% of beer drinkers have said they would choose a brand if they knew it was the official beer sponsor of England. As the official sponsor of the England team, the Budweiser Family experienced a 29% ROS uplift across the full trade during the Euros last summer. And we have big plans to help our customer pubs make the most of our sponsorship during the FIFA World Cup in 2022, watch this space!

MODERATION IS FOR LIFE, NOT JUST DRY JANUARY January, while traditionally a slower time for pubs, is a great opportunity to bring new consumers through the door by offering an exciting range of no-and-low alcohol drinks.

Yet the opportunity around no and low alcohol products extends beyond January. Moderation has become a lifestyle choice for many, and this plays out in the drink they’re choosing. One in 10 beer drinkers now regularly opts for an alcohol-free alternative. This has contributed to the no-and-low category growing to a worth of £101.6m, increasing by 58% since 2019. While a relatively small driver of revenue for pubs, stocking and promoting a strong no-and-low offering all year round can punch above its weight in terms of driving customer loyalty.

Strike Averted as Workers Celebrate 25% Pay rise at Harrods Restaurant workers at Harrods, London’s emblematic luxury department store, have won a huge pay rise of almost 25% for hundreds of waiting and kitchen staff, establishing a new benchmark for pay in the sector.

It’s not the first time that UVW members have confronted Harrods’ bosses. In 2017, they won a battle over tips and made sure that 100% of the service charge would go to staff.

For restaurant workers this pay rise will mean almost £5,000 more a year, and for some it will be up to 25% more than they received before. Harrods has also guaranteed annual increases of 3% from 2023, however it denied the rise was due to the threat of strike action.

The victory is already inspiring other Harrods staff to join the union. Petros Elia, general secretary for UVW, said that the union is “now talking with retail staff to ensure they are not left behind. We’ve been saying it’s time for £12 (per hour) and now that time has arrived.”

Harrods has committed to increasing rates to £11.50 per hour, with chefs earning upwards of £12.50 – that’s way above the London Living Wage of £11.05.

A statement from the department store said: “At Harrods, we are consistently reviewing our pay policies to ensure we continue to attract and retain the best talent. It has been an extremely difficult 18 months for the restaurant industry, throughout which our number one priority has been the wellbeing and welfare of our colleagues. For the last three months, we have been undertaking reviews to ensure that our restaurant colleagues’ salaries are in line with industry benchmarks, on top of receiving a generous overtime and benefits package, as well as 100% service charge (minus a minor admin fee).

For restaurant workers this pay rise means almost £5,000 more a year, and for some it will be up to 25% more than they got paid before. Harrods has also guaranteed annual increases of 3% from 2023.

Before UVW began this dispute, the department store, owned by the Qatari royal family, had been paying restaurant workers poverty wages of £9 an hour.

Our members made a stand and demanded a substantial pay rise from their employer as well as setting a precedent for others.

Restaurant worker and United Voices of the World (UVW) member Mihaly said: “After weeks of organising with our union UVW, we are delighted that our bosses engaged with us and recognised our hard work. We will be getting the pay rise we have fought for and that we deserve – good news for us and workers beyond.”

“Following this internal review, we are very pleased to have introduced salary uplifts across the majority of our restaurants division, ensuring all our restaurant colleagues are receiving highly competitive salaries against industry benchmarks. This has been entirely driven by ongoing discussions and work internally with our restaurant colleagues, and at no point during this three month process have we engaged with a third party. Any suggestion to the contrary is wholly inaccurate.”

Consumer Spending Grew 16.0 per cent in November as Early Festive Pursuits Boosted, Hospitality and Leisure Consumer card spending grew 16.0 per cent in November compared to the same period in 2019, with early Christmas shopping and festive pursuits giving a boost to retail, hospitality and leisure.

tinued to embrace nights at home in front of the TV, with takeaways and fast food (63.2 per cent), digital content and subscriptions (42.8 per cent) and electronics (17.2 per cent) all seeing strong growth.

Data from Barclaycard, reveals that spending on essential items rose 12.5 per cent – slightly less than in October (13.2 per cent), as spending at supermarkets (13.0 per cent) and specialist food and drink stores (64.7 per cent) recorded marginally smaller month-on-month increases (14.2 per cent and 69.2 per cent respectively).

This trend is likely to continue as more than one in five (21 per cent) Brits are planning to spend more on takeaways to enjoy nights in over the winter months, while a similar proportion (19 per cent) plans to spend more on home entertainment such as streaming subscriptions and online gaming.

Spending on non-essential items saw its highest growth since before the onset of the pandemic (17.7 per cent). This was driven by uplifts across the retail, hospitality and leisure sectors, as Brits enjoyed the start of the festive season, with in-store retail spend (6.7 per cent) seeing a moderate increase on October (6.4 per cent). Clothing also recorded its largest uplift (11.0 per cent) since before the start of the pandemic as shoppers stocked up on warmer items for winter.

However, Brits are still worried about the long term stability of their personal finances, with nine in 10 (88 per cent) concerned about rising household and energy bills, and a similar proportion (87 per cent) concerned about rising inflation.

Prior to the arrival of the new Covid variant, Brits came together to celebrate the arrival of Christmas markets and light displays.

Restaurants, though still in decline (-4.3 per cent), saw an improvement on October (-8.3 per cent) and bars, pubs and clubs also saw growth (34.2 per cent).

Meanwhile, as the darker and colder evenings drew in, the nation con-

Elsewhere, the travel sector had a small boost in November when compared to October – travel agents (-24.0 per cent) and airlines (22.1 per cent) saw smaller month-on-month declines (-26.9 per cent and -28.1 per cent respectively) as the US reopened its borders and some Brits made holiday bookings for 2022. It remains to be seen whether this improvement will be short-lived, due to the latest travel restrictions.

Jose Carvalho, Head of Consumer Products, said: “The arrival of Christmas markets and lights across the UK brought some festive cheer to the retail, leisure and hospitality sectors in November, while the return of darker nights and colder evenings saw Brits spend more on at-home pursuits such as takeaways and home entertainment.

“As we head into final preparations for the holiday season, it’s unclear how the new Covid variant and potential further restrictions will impact socialising, shopping and consumer confidence. In light of recent changes, we will need to wait and see whether this has an impact on how Brits choose to finish their Christmas shopping this year.”

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CLH Digital

Issue 87

Inbound Tourism Businesses Count the Cost of Omicron Variant

The destructive impact of the Omicron variant on the country’s inbound tourism industry, the UK’s fifth largest export, has been laid bare in a new survey by travel trade association UKinbound.

decisions and lack of support for businesses that bear the consequences, means the recovery of this industry has already been derailed.

Over 100-member businesses, including inbound tour operators, accommodation providers and attractions from across the country, provided feedback regarding the impact of the new UK border restrictions imposed due to the Omicron variant, with 86% confirming they have received cancellations or are expecting to receive cancellations in the run up to Christmas.

“Businesses need emergency support. The summer season was all but lost for them, they have depleted their cash reserves and maxed out loans. They have no wiggle room left. Government support has all but ceased but we still have significant restrictions in place, meaning the industry cannot trade its way to recovery.

Of these cancellations, 75% were for December, indicating that the green shoots of recovery that businesses across this sector, which sustains over 500,000 jobs, were beginning to experience, have been put on hold.

Following the restrictions, one business reported a huge spike in calls from people being made redundant since the announcement, and that they fear more to come. Another business was on the cusp of receiving its first international visitors in 20 months, however these trips have now been cancelled.

A member survey undertaken by the association in November, pre-Omicron, showed that 89% of businesses were already expecting November/December international arrivals/visitor numbers would be lower than 2019, and four in five were expecting to be down over 75%.

Joss Croft, CEO, UKinbound said “Although thoroughly depressing, these results are not surprising.

International consumer confidence to travel to the UK has taken another huge hit, and the UK’s kneejerk

“Germany, France, Ireland, are all supporting their inbound tourism industries; however, it seems that only when this whole sector has collapsed, will the Government sit up and take note. The UK Government has just launched a strategy to reach £1 trillion in exports, and yet we are seeing the demise of the 5th largest export sector.

“It is also brings into question the Government’s risk-based approach. The introduction of pre-departure testing on top of existing onerous testing, is a premature decision that affects millions of passengers. We’ve not yet seen the full data or clinical data regarding the effects of the new variant, although we know that its transmission is in the community already.

“We understand the need for the red list, but we know from experience that blanket restrictions do not stop the importation of new variants. We need these restrictions to be removed as quickly as possible, and we urgently need emergency support for businesses in the interim.”

CAMRA Launches Search for UK’s Oldest Ale Casks

The Campaign for Real Ale (CAMRA) is looking for the UK’s longest serving casks as part of its ongoing campaign to highlight ways for consumers to ‘Drink Greener’.

out of use early represents not only an environmental cost, but also a financial one too – with brewers bearing the loss of millions of pounds worth of casks and kegs each year.

Cask beer is one of the greenest choices that drinkers can make at the bar because every element, from brewery to bar, can be reused.

Brewers who want to get involved and promote their casks’ green credentials just need to get in touch with CAMRA through social media.

In order to highlight the durability and sustainability of this traditional system, the Campaign is on the hunt for four champion casks:

Commenting, CAMRA Chair Nik Antona said: “There is innovative and exciting work happening across the brewing sector, creating new solutions to tackle the environmental impact of brewing but, like many traditional processes, cask beer is an inherently ‘green’ choice for consumers.

•The oldest cask still in circulation.

“For example, our friends at Broughton Ales have casks that have been in use since the 1950’s – and they’re still going strong! Powderkeg Beer delivers some of its beer just 1.3 miles from brewery to bar, saving resources every time they do.

•The cask with the highest number of reuses.

•The cask with the highest number of refills each year.

•The cask with lowest number of ‘beer miles’ for each refill.

While casks can remain in use for decades, the reality is that casks are often taken out of circulation far sooner through theft, misappropriation, or being unnecessarily scrapped for raw materials. Containers falling

“Cask beer is the ultimate no-waste option, and we hope brewers will take this opportunity to not only celebrate this, but also help CAMRA highlight just how much potential there is for consumers to ‘Drink Greener’!”

Snacking Sorted with Tayto

“Conserving cash and maximising sales have never been more important to the on-trade! Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time. We know that less than 20% of people regularly buy a snack with a drink and the main reason for not doing so is ‘I just didn’t think about it’. Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference.” explains Matt Smith, Marketing Director for Tayto Group owners of the UK’s top pork snacks brands – Mr. Porky and Midland Snacks – as well as the award-winning hospitality-exclusive REAL Hand Cooked Crisps.

winning pork snacks to suit every pub:

• Midland Snacks Traditional Scratchings is our best-selling pubcard - Great Taste award-winning hand cooked scratchings using a recipe that has stood the test of time.

• Mr. Porky Hand Cooked Scratchings – from the most recognised name in scratchings, this Great Taste award-winning scratching is set to become the new benchmark for a premium scratching.

• Mr. Porky Crispy Strips – a lighter bite, akin to crispy bacon rind, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award-winner.

Given that snack sales increase by up to 80% when they are more visible5, Tayto provides pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at www.realcrisps.com/POS

THE NEW FACE OF REAL We’re thrilled to announce a recipe refresh for our British-made hospitality exclusive brand REAL Hand Cooked Crisps. The whole range is now gluten free, with no added MSG and all flavours are suitable for vegetarians with six also suitable for vegans. PLUS, we’re proud to have won yet more Great Taste awards including our Jalapeno and Sweet Chilli flavours, as well as the classic, Sea Salt.

We’ve also launched a new flavour, Smokin’ BBQ. As BBQs have grown in popularity during the last 18 months the timing is perfect for this new smokier flavour.

To launch our Smokin’ BBQ, we’re running our first ever on-pack promotion. The campaign gives consumers the chance to become the face ‘with bags of character’ of this exciting new flavour. The campaign kicked-off at the University of West London in October and those who tried our new BBQ flavour rated it over 8/10 commenting…

“Loads of BBQ flavour and salt. Nice and crisp!”

By not offering a range of premium snacks, pubs could be leaving money on the table as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack. All it takes is for staff to ask “Do you want some snacks with your drinks?”

“The BBQ flavour is excellent and it gives a real smoky flavour. Fabulous aftertaste!”

Snacks also have the potential to increase sales of drinks. Pork scratchings are a great example. The perfect partner to cider, wine, and especially premium beers and lagers, their unique taste balances the sharpness and carbonation of some drinks, while the saltiness enhances the flavour and helps get your thirst on.

The campaign is being supported through ontrade social, POS and digital activity.

Scratchings really are the ULTIMATE PUB SNACK! In a recent poll, they topped the list when 2,000 pubgoers were asked to name their favourite pub snack.3 This comes as no surprise as 83% of pork snacks are consumed with a drink4. The combination of a pint and scratching has been passed down generations and is fundamental to the Great British pub experience. There really is no matching a scratching!

Premium crisps are another essential bar snack given 82% of pub goers eat them1 and consumers are willing to pay up to 30% more for premium over standard products2. Having products that aren’t regularly on promotion in supermarkets, such as REAL Hand Cooked Crisps, also enables venues to justify their premium pricing.

With concerns rising again about the impact of Covid on the hospitality sector, snacks can help publicans navigate these challenging times as Smith explains, “Given uncertainties over Festive footfall, it’s reassuring that snacks’ long shelf life and ease of storage mean that venues can stock up without worrying about wastage down the line.”

MERCHANDISING TIPS Pub consumers look for brands they can trust and it’s important to stock proven sellers! Not all scratchings are the same and Tayto has a range of award-

“Really nice, smoky BBQ flavour and great texture! Really good crunch to them. Good, strong flavour too!”

CLOSE THE DEAL Snacks offer a simple route to incremental sales - if customers are prompted to buy them with their drinks. Thankfully there are a few simple tips for venues to achieve this: • Stock a range of proven, premium snacks that have been developed for the licensed sector o Award-winning pork scratching pubcards from Midland Snacks and Mr. Porky o Premium REAL Hand Cooked Crisps - which are exclusive to the hospitality sector • Get your team to prompt purchase o ‘Would you like some crisps or pork scratchings with your drinks?’ is all it takes!

• Put your snacks where customers can see them o Pubcards behind the bar o A full range of crisps on the bar o Bar runners and coasters are great eye-catching prompts SOURCES: 1. Norstat, March 2019 2. CGA Strategy Research 2016/2017 3. Perspectus Global Poll, March 2021 4. Norstat | Jan 20 5. HIM! Foodservice Research 2016

Real Smokin’ BBQ is available now. POS for the whole range is available to order FREE from our website www.realcrisps.com/POS

Hospitality Rollercoaster Continues 22

CLH Digital

Issue 87

Hospitality employers need urgent help from the Government according to the latest analysis from an independent economist.

With a new wave of cancellations hitting UK hotels, and dining out at the lowest level since May, there are fears that the hospitality workforce is suffering a repeat of December 2020, but without the support of the furlough scheme to prop it up.

The first lockdown in March 2020 caused a decline of more than 80% in hospitality work, recovering to -20% in August but returning to almost -80% again in December according to the Rebuilding Hospitality: The Changing Shape of the UK Workforce report.

Independent economist Shashi Karunanethy led the report, which analysed 1,528,542 shifts worked by more than 14,000 UK hospitality workers using the workforce management app, Deputy, over the past 22 months.

Shashi Karunanethy said: “The Deputy Work Index shows the dramatic decline in hospitality during the lockdown periods last year. It also shows the decline in public confidence to eat, drink and socialise even when venues were open. With new fears around the Omicron variant, December 2021 is now following a similar decline. The difference is that without a furlough scheme in place, businesses and workers are taking a serious financial hit and may not survive. The economic recovery is contingent on revitalisation of local economies, particularly hospitality hubs.

As such, it will require substantial government intervention.”

David Kelly, General Manager for EMEA at Deputy “The hospitality industry needs stability more than ever. Our customers, who are employers in hotels, bars, pubs, cafes, coffee shops, takeaways and restaurants, have ridden a rollercoaster over the past two years. In recent months demand from customers has been high, yet these businesses have struggled with supply chain issues and have been desperate to attract more workers into the industry. With business now falling off a cliff again, hospitality employers desperately need some support.”

Host a Pub Quiz and Raise Cash for St Barnabas Hospice Pub-goers will need to sharpen their general knowledge and train their brains as St Barnabas Hospice is offering locals the chance to host their own pub quizzes in order to raise cash for the charity.

Pubs can sign up free of charge to host a pub quiz in support of the Hospice. In return, the Hospice will send you a pre-written quiz, posters, collection pot and branded beer mats in a variety of designs to display on the night.

All pubs or quizmasters need to do is choose the date and start promoting it to customers.

Paisley Paddison, Fundraising Officer at St Barnabas Hospice, said: “Here at the Hospice, we support more than 10,500 patients and their families each year with end-of-life care. Our annual fundraising target to keep those care services running is over £6 million. The Pub Quiz is designed to bring the community together with a fun night at their local.

“All we ask is that those taking part in the quiz consider donating the cost of a pint, a bottle of wine or even a round of drinks to support St Barnabas Hospice in the future.

“Just £14.58 would allow our nurses to care for a patient in their own home for an hour.”

One of the first pubs to sign up for a quiz was Lincoln’s Queen in the West, where Donna Fellows is the landlady and also works as a Clinical Administrator at the city’s St Barnabas Hospice’s Inpatient Unit.

The Queen in the West has an extra special connection to the Hospice as Donna’s mum Glenis, who was also a landlady in the West End of Lincoln, was cared for in the Inpatient Unit in 2019 and 2020 before she sadly died.

Donna said, “Mum was diagnosed with bowel cancer, which had a devastating effect on the family. The disease was cruel, and the mum we knew and loved completely changed in the last eighteen months of her life.

Seeing her suffer was awful, especially when we knew she was in constant pain.

“In her years working behind the bar at her pub and when she visited my pub, Mum adored pub quizzes.

She would always help teams out with answers and particularly enjoyed the 60s music round.

“It felt only right that Mum’s story was used for the launch of a campaign based in a pub. We will be holding ours at the Queen in the West early next year, and I hope lots of our friends and regulars come out to join us.

“Mum would be so pleased to see that we are doing this in her honour, and to thank the wonderful people at St Barnabas who cared for her in her hour of need.”

To help pubs run the quizzes, the Hospice’s Fundraising team can assist with planning. Once pubs sign up, they will receive a pub quiz pack to start promoting. Details of participating pubs will then have their quizzes added to the St Barnabas website for promotion.

To find out more, just email fundraising@stbarnabashospice.co.uk or call 01522 540 30

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CLH Digital

Issue 87

Brothers Drinks Co Acquire Iconic Sparkling Perry Brand Babycham Commenting on the announcement, Matthew Showering, said:

Brothers Drinks Co. Ltd has acquired the iconic sparkling perry brand, Babycham, following an agreement with the brand’s current owners, Accolade Wines. The family-owned company plans to reinvigorate the brand and to relaunch it in 2022, extending it to a new generation of consumers and sparkling drink fans.

“We are proud to welcome the Babycham brand back into our drinks portfolio and are already receiving extremely positive feedback on the decision by many who consider it a ‘sleeping giant’ within the drinks industry. It’s a sentimental brand, not only for our family, but for families across the nation who associate Babycham with fond memories and celebratory milestones. We want to share the brand’s fun, sparkly and aspirational persona with new and familiar customers.

Babycham was originally launched across the UK in 1953 and invented by Francis Showering, an integral member of the Showering family who helped start Brothers Drinks Co Ltd in Shepton Mallet in 1992. The iconic brand quickly became a revolution in the drinks industry and a classic signature drink for many in the 50’s, 60’s and 70’s. Accolade Wines acquired the Babycham brand when the Showerings company was bought out in the 1990’s. It is widely considered one of the most successful drink launches of the 20th Century.

The acquisition is part of the company’s strategy and future growth plans following exceptionally strong growth performance in 2021. The company was ranked 12th in the Alantra Food & Beverage fast 50 in 2021, a report outlining the UK’s fastest growing privately owned food and drink companies, which recognised Brothers Drinks revenue growth of 29%[1] over the past two years.

Babycham is a quality brand that is extremely well-known in the UK and this acquisition is an incredible opportunity to harness our roots and heritage. We’re confident in the brand’s future and it feels like the perfect time to modernise this classic with an exciting new relaunch.”

Babycham will join the Brothers Drinks Co. Ltd portfolio, which, as well as its own brands, also produces cider, beer, spirits and soft drinks for third party brand owners. To celebrate the acquisition, the company gave the Babycham statue, located in Shepton Mallet for the last 60 years, a complete refurbishment. Locals and visitors will be able to visit the statue at the forthcoming Christmas pop-up on 9th-10th December located at the Showering family’s ancestral home, Kilver Court, which was also recently acquired by the company.

Greenest Drinking Cities in the UK Revealed

With growing calls to go greener due to the current climate crisis, Brits are being encouraged to make their lifestyle as green as possible where they can. With nearly nine in ten Brits (88%) saying they are environmentally conscious, this call to action is simple to act upon, even when dining out this holiday season.

Most of us (81%) consider the environmental impact when we make purchases and lifestyle choices.

Including the selection of our favourite tipple.

Even though a high percentage of the public say they are environmentally conscious, a new survey commissioned by wine preservation experts Bermar, found that only 37% of the nation are conscious of making sustainable drink choices.

However, some cities and regions are well ahead of the UK average, with Walsall, being home to the most eco-conscious drinkers in the UK, where 78% of those surveyed said they select beverages they believe are better for the environment.

The top ten most eco-conscious drinking cities are: 1. Walsall 78% 2. Leicester 50% and York 50% 3. Newcastle 48% 4. Coventry 47% 5. London 47% 6. Wrexham 46%

7. Cambridge 46%

8. Blackpool 45% 9. Northampton 45% 10. Birmingham 44% This is also great news for venues as the survey demonstrates Brits also prefer to spend in venues that are conscious of their carbon footprint. More than four in ten (41%) of the UK public said they would be positively influenced if a drinks menu outlined how a venue is reducing their environmental impact. Over a third (38%) said they would choose a bar that was more environmentally conscious and three in ten (31%) would be inclined to spend more at a “greener” venue.

Tom Berresford, Managing Director at Bermar, says: “I would advise consumers seeking a greener service to take a look at menus. Do they highlight venues’ policies, or draw your attention to information regarding what they are doing to deliver a more sustainable service?

Don’t be afraid to ask a venue how they look after their wine. For example, what do they do to prevent wastage?

With a carbon footprint of around 1.2kg per bottle, it is evident we really need to consider and analyse not just the product, but the way it is served and cared for. If a sustainable service is requested by the masses, and the public vote with their feet, venues will need to think carefully about how to deliver this.”

Boparan Restaurant Group Takes All 10 of its Brands Including GBK and Carluccio’s Carbon Neutral Boparan Restaurant Group (BRG) has announced that all of its brands are now certified as carbon neutral, a significant milestone in the group’s long-term sustainability commitment.

All ten brands within the group – Carluccio’s, Caffè Carluccio’s, Gourmet Burger Kitchen, Slim Chickens UK, The Cinnamon Collection (including The Cinnamon Club), FishWorks, Ed’s Easy Diner, Giraffe, Rebel Vegan and the umbrella BRG brand – have been using green energy from renewable sources since 2019 and have now been certified as carbon neutral by Carbon Neutral Britain after offsetting all of their direct emissions.

This certification sees BRG actively helping to fund renewable energy, woodland preservation, and tree planting projects around the world, regulated by the Verra Verified Carbon Standard, Gold Standard Voluntary Emission Reductions, and the United Nations Certified Emission Reductions programmes. In addition to offsetting carbon emissions, these projects offer numerous secondary benefits, from improving the local biodiversity and wildlife, to offering education and creating jobs within location communities that are working to build a better future.

Brand-specific sustainability initiatives – such as Carluccio’s partnership with The Rainforest Alliance which sees every coffee bought preserving 33m2 of rainforest – will continue alongside wider group initiatives.

Satnam Leihal, CEO of BRG comments: “Group-wide carbon neutrality certification is a proud moment for us, but there is still a lot of work to be done. This is an early step in our sustainability journey and our ultimate aim is to achieve true Net Zero across all our brands, and we continue to seek and implement scientific methods to get there.

“Offsetting is not a complete solution, but understanding our carbon use and supporting so many brilliant projects worldwide does negate the direct emissions created by our business today, bringing immediate benefit to the environment while we work towards bigger change.

“We are focused on listening really hard to our customers and colleagues and are acutely aware of how important building sustainable brands is to them. As one of the UK’s largest hospitality groups, we have a responsibility to set an example and demonstrate that we are proactively taking our commitment to the planet seriously.”

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

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Issue 87

What Does the Future Hold for Licensed Venues in 2022?

By Niall McCann, Keystone Law (www.keystonelaw.com) At the beginning of 2020, no one could foresee the impact of the COVID-19 pandemic. The hospitality industry was one of the hardest hit with the effects of the restrictions, many venues being completely closed for months on end, with thousands of business closures and eventually staff shortages.

All businesses in the sector felt the consequences one way or another and it continued in 2021.

What will 2022 hold for licensed businesses? It could be argued that predictions are no more than educated guesses and this has certainly only been heightened in that current press reports are swinging wildly from declaring the Omicron variation as a disaster, to it not being as bad as initially expected.

That being said, there are some trends that began to develop in 2021 which are likely to be carried into the new year. In this article, Keystone Law Licensing partner Niall McCann predicts which trends are likely to continue into 2022.

Pent-up demand We are now coming up to two years of being affected by COVID-19. Birthdays have come and gone, parties missed, and celebrations cancelled. There is therefore considerable pent-up demand, with many police officers reporting a sharp rise in alcohol-induced crime and disorder and public nuisance as a result.

Some councils have already instituted a de facto ban on using temporary event notices to extend licensing hours, and applications for bar and pub-style premises licences are becoming ever more difficult to secure.

With foreign holidays remaining uncertain, such demand could continue well into 2022.

Adapting to normality This pent-up demand is not only affecting the police; many residents living near licensed premises suddenly realised during the lockdowns that they slept considerably better without the noise and disturbance of deliveries, crashing glasses, smoke wafting through their windows and the chatter of outside patrons. Having got accustomed to a new equilibrium, the reopening of premises has, in many cases, been a shock to the system.

As a result, licensing practitioners have already started to see residents reviewing premises licences and asking for draconian restrictions such as cutting hours or banning the use of outside areas altogether. This trend is likely to continue.

SIA door supervisors At the moment, there are significant numbers of unfilled SIA door supervisor roles. As many venues require them as a condition of their premises licence, many operators are seeking to vary their premises licences to either reduce the time door supervisors must be employed or to move to a risk-assessed approach. With the start of 2022 around the corner, the jobs shortage in the hospitality sector seems no less likely to ease.

Remote hearings Before March 2020, hearings were all conducted in person. Now, with the use of Zoom and Teams, these platforms are used across the licensing sector every day, and licensing authorities are no different. Online hear-

ings were essential in ensuring that justice continued whilst not endangering lives.

However, some authorities are showing no inclination to revert to physical hearings regardless of the state of the pandemic.

Whilst it is easy to understand why they wish to continue this way — councillors are busy people and they often have another job, juggling numerous concerns at any one time — they are not the same as having physical meetings. There are no pre-hearing negotiations outside of the committee room, no scribbled notes handed from client to advocate, no hint to change tack from subtle changes to body language.

It is hoped in 2022 there will be a better balance of remote and physical hearings.

The end to automatic off-sales The Business and Planning Act 2020 allowed, admittedly with some exceptions, premises licence holders to have off-sales when not previously permitted to do so.

As a result, some pubs saw record weeks during the lockdown as thousands sat out drinking in parks and green spaces when most other businesses had to remain closed. This temporary relaxation comes to an end on 30 September 2022. Will it be extended? It is difficult to say but, unless the pandemic continues well into next year, it seems unlikely.

Costly outside tables and chairs With the ability to have off-sales, the process of having tables and chairs on council property was also deregulated, with application fees cut enormously. Unless the scheme is extended, operators will have to pay hundreds (and in many cases, thousands of pounds) a year to have outside furniture from October 2022 – an additional financial headache.

The continued rise of deliveries A licensed premises with no customers on site can still cause a nuisance. The number of dark kitchens continues to grow, and licensing sub-committees are becoming increasingly aware of the problems they can cause.

Noisy mopeds going backwards and forwards, chatty drivers, fumes from exhausts and cigarettes, and a lack of toilet facilities can all disturb local residents. The pushback has already begun with Westminster City Council introducing a ‘Delivery Centre Policy’. Other councils will no doubt follow, which will better regulate this new style of operation.

A market shake-up Local councils are seeing unprecedented numbers of applications for new premises licences as the industry continues to be rocked by the pandemic. However, this is probably just the start. When commercial evictions are again permitted in March 2022, ‘zombie companies’ will no longer be able to remain in situ knowing that there is little a landlord can do. The site churn will continue, and we should see more new entrants to the market.

Hopefully 2022 will represent a better year for hospitality than 2021, but there will no doubt be surprises ahead. The sector has weathered the storm and has continued to succeed despite all the factors against it. This in itself will be the trend of 2022.

Niall McCann is a licensing and regulatory specialist at Keystone Law, who advises on applications pursuant to the Licensing Act 2003 and all associated compliance and regulatory matters. He regularly appears before the courts and sub-committees throughout England and Wales as an advocate for his clients, which include pub companies, restaurants, bars, hotels, nightclubs, off-licences and events spaces.

Hoteliers Say People Can Still Party with Confidence this Christmas Bristol hoteliers say people can still party with confidence this Christmas despite the implementation of ‘Plan B’ measures in the wake of the growing Omicron threat.

In announcing a new ‘work from home if you can’ directive this week, Prime Minister Boris Johnson was asked if people should cancel their Christmas party plans and he said no.

The Bristol Hoteliers Association (BHA) is hoping people will still choose to use hotels and restaurants for their festive celebrations, which will bring a much-needed boost to their businesses.

BHA Chairman Raphael Herzog said people should feel confident about booking Christmas parties at hotels and should be reassured that they will be as safe as possible.

He said: ““We have all invested significantly in making sure our premises are as Covid-safe as they can possibly be.

“It’s safer to stay in a hotel having a drink at a table, with dinner served, than it is visiting a shopping mall or a grocery store.

“It’s safer for people to socialise in Covid-secure hotels and restaurants rather than have parties in their own flats, houses or gardens, which is what we are afraid people will choose to do now that they have been asked to work from home wherever possible.

“It’s one thing for the Prime Minister to say people should not cancel their parties, but we would like the government to go further, and to emphasise just how much time and money has been spent by hospitality businesses in creating safe environments.

“As soon as the new Omicron variant started to spread, it was noticeable how cautious people were being with booking events for Christmas.

“Even bookings for people to get away as a couple was much slower than we had anticipated.

“Corporate events were not being booked at anything like pre-pandemic levels and lots of events that were booked have been cancelled,

as companies are worried about being see to be putting staff at risk.

“The significant loss of the trade we were hoping for this Christmas will be another blow to our sector, so I would urge people to think again and support the hospitality sector by booking parties and hotel stays.

“We put the safety of everyone who visits, stays at or works at our premises as the highest priority.

“Our premises are at least as safe – if not much safer – than many others, so we would urge people not to cancel their Christmas plans.”

He warned that any further restrictions would be a ‘massive blow’ to the industry.

He said: “As well as some Christmas functions being cancelled, we’re also aware of many companies having second thoughts about booking events for the first few months of next year, and we would urge them to re-consider, as our hotels are as safe as they can possibly be.

“We need support, not only from the Government, but from other companies and customers to help with our long-term recovery from the impact of the pandemic.”

Concerns Mount Over COVID-19 Measures Impacting Fragile Recovery Britain’s managed pub, bar and restaurant groups recorded tentative sales growth in November, the new edition of the Coffer CGA Business Tracker reveals—but with the news of restrictions due to the Omicron variant of COVID-19, and supply and staffing costs all rising, Christmas trading is under severe pressure.

The Tracker, produced by CGA in partnership with The Coffer Group and RSM, shows groups’ total sales in November were up by 2% on the pre-COVID-19 levels of November 2019. The pub and bar sectors both achieved sales growth of 3%, just ahead of restaurants at 2%.

It is the fourth month in a row that 2021 sales have exceeded 2019 levels. However, the rate has dropped from 8% in September and 3% in October, and November’s 2% growth is below most current inflation estimates. Rising costs in food, drink, energy and other key inputs have put operators’ margins under strain, while supply issues and staff shortages have added to their challenges. Concerns around the impact of ‘Plan B’ restrictions announced by the Government this week will further dent consumer confidence and restrict trading in the most important month of the year for pubs, bars and restaurants.

The Tracker highlights contrasting fortunes for groups in London, where total sales dipped by 2%; and venues outside the M25, where they rose by 4%. It suggests the capital is still suffering from an absence of office workers and domestic and international visitors.

Karl Chessell, director – hospitality operators and food, EMEA at CGA, said: “November’s sales figures demonstrate the resilience of managed groups in the face of ferocious headwinds. They have battled hard to shore up sales ever since their venues reopened in the Spring, but the new COVID-19 variant adds yet another threat to trading in the most important month of the year. The next few weeks will be crucial to give hospitality some momentum for growth in 2022, but new restrictions may threaten the future of thousands of fragile businesses and jobs.”

Mark Sheehan, managing director at Coffer Corporate Leisure, said: “This is a fragile recovery. November’s sales were relatively strong, but the current uncertainty is going to hit Christmas badly. However, the outlook is much brighter and despite some bumps in the road we expect a strong 2022.”

Paul Newman, head of leisure and hospitality at RSM, said: “November continues the recent downward trajectory of sales growth compared to 2019, falling to 2% in November vs 8% in September, as cancellations due to Omicron trepidation start to hit the sales of many hospitality businesses. As we head into final preparations for the holiday season, it’s unclear how the new COVID-19 variant and further restrictions will impact socialising and consumer confidence. Operators will be desperately hoping that Brits go ahead with plans to celebrate over the festive season with friends and family in their local hostelry to close out such a challenging year on a more positive note.”

Unique Experiences, Authentic History and a Sustainable Edge – why Boutique is Best 28

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Issue 87

Giles Fuchs, Owner of Burgh Island Hotel (www.burghisland.com) Brits abroad? Think again.

Enquiries for flightless holidays have doubled in the past five years and there has been an increase of over 70% in travellers looking for a sustainable option.

Welcome, the domestic holiday.

And this rise in domestic holidays certainly does not mean a compromise on luxury, exclusivity, and experience. Consumers are increasingly seeking unique, tailored experiences, so it’s time to say goodbye to the chain hotel and embrace all that boutique has to offer.

Delivering that unique experience As humans, we crave new experiences. Over 65% of travellers say they want to return from a trip having done something novel. A chain hotel is a hotel. A boutique hotel, on the other hand, is a memorable adventure made attractive by so much more than just being a place to sleep.

Keeping guests on their toes with opportunities for excursions and activities will deliver a stand-out experience. At Burgh Island Hotel, for instance, guests arrive by sea-tractor – I don’t think anyone would forget that in a hurry!

A recent study from a global hotel consultancy found that young travellers associate luxury with unique and enriching life experiences. This means that luxury hotels need to offer something more than just a fancy bedroom – perhaps a restaurant that excels in mouth-watering delicacies or uses locally sourced produce.

Similarly, offering guests opportunities to learn about the history and culture of a region is a great way to create a memorable stay.

Retaining history and authenticity Another special feature of boutique hotels is their ability to retain a sense of history and an independence of

a spirit that guest will remember. The atmosphere at boutique hotels creates a certain ambiance that chain hotels lack.

Chain hotels are so deeply centred on delivering a convenient and quality service, that they compromise on their own charm. Yes, refurbishment projects need to adapt to customer trends such as providing strong wi-fi and other modern necessities, but this can co-exist with quirky authenticity that will ensure guests never forget their stay.

Today, guests crave something that goes beyond the “cookie cutter” type luxury hotel chain, they want both a hotel and a destination that are intertwined. One way to ensure this is achieved is to pay close attention to selecting the right décor and furnishings to encapsulate a hotel’s unique history.

Boutique hotels often consult with experts to help to ensure authenticity is maintained throughout the whole of the guest’s stay. It’s the small details that can truly transport guests into another era, be it Victorian, Gothic or even Post-Modern. At Burgh Island, it’s the 1920s, decorated with iconic Art Deco features, most famously the vibrant peacock glass dome enclosing the Palm Court.

Utilising a smaller space Boutique hotels can also leverage their relatively modest size, maximising guest experience as well as capacity to guarantee strong and reliable revenue streams.

The largest hotel chain provider in the world has over 1.4 million rooms spread over just 7,500 properties.

However, in a world that is navigating a pandemic, lower-capacity, spacious boutique hotels with less than 100 rooms will certainly have an attractive edge.

Small boutique hotels also have an advantage when it comes to the environment. Earlier this year, it was reported that hotel chains are struggling to meet their green targets, largely because they use huge volumes of water and energy and produce tonnes of waste.

Boutique hotels can lead the way in eco-friendly practices by positioning green tourism at the core of their more personal brand identity.

This could mean reviewing how a hotel generates its energy, impacts the surrounding area and sources the produce for its kitchen. At Burgh Island, for example, 80% of our ingredients are soured from within a 30-mile radius.

Looking forward into 2022, domestic holidays will continue to be a popular choice. The unique and exciting experiences that boutique hotels offer make them a destination within themselves, abundant with history and authenticity. This is simply something that large, impersonal chain hotels cannot compete with.

Issue 87

CLH Digital

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“As You Were” - No Further Restrictions in Wales for “At Least 7 Days” wear face coverings in most other indoor public places, in accordance with the law, including in cinemas and theatres.

Welsh Government announced that Wales will remain at Alert Level Zero after the latest review of the coronavirus regulations - with no extension of the Covid Pass to pubs, restaurants and cafes for at least seven days.

The announcement that there would be no more restrictions on hospitality businesses in Wales has been welcomed by UKHospitality Cymru.

First Minister Mark Drakeford is urging everyone to have their Covid-19 booster vaccine as he warned Wales is facing a new wave of infections caused by the omicron variant.

“It’s very welcome news indeed for our anxious, cash-strapped businesses,” said UKHospitality Cymru Executive Director, David Chapman. “More restrictions in Wales would have been very damaging at this crucial trading time.

Welsh Government has been considering extending the use of the Covid Pass in the hospitality sector, however, they will remain in place at cinemas, theatres, concerts and large events.

“However, the new weekly reviews do add uncertainty and it is now essential that we remain restriction-free until the new year as businesses are reporting that revenues of around 20 per cent below expectation for this pivotal season, and that they are facing difficult commercial decisions going into 2022.

It is understood more regular reviews and updates - possibly weekly could be made if the threat from omicron changes the situation rapidly.

Despite no new rules the Welsh Government is advising: •People flow before they go. This means taking a lateral flow test before going out – whether that’s to a Christmas party; Christmas shopping; visiting friends or family; going to any crowded or busy place or before travelling.

•If the test is positive, don’t go out. Arrange for a PCR test and self-isolate.

•People to wear face coverings in pubs and restaurants, when they aren’t eating or drinking. Everyone must

“We have been restricted, closed or trading below viability for more than 20 months and now the cupboard is bare. The festive season is not providing the safety net that we need to get us through the hard post-Christmas period, so I have today asked the Minister for the Economy to consider sector business rates support, support to retain VAT at 12.5 per cent, rent protection and a grants scheme to protect businesses and out employees going forward.”

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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CLH Digital

Issue 87

Ann Elliott Joins Stint Advisory Board to Support Growth Stint has announced that hospitality strategist, connector and adviser, Ann Elliott, has joined its Advisory Board, where she will lend her significant expertise to support the continued growth of the company, founded in 2018 by brothers Sol and Sam Schlagman.

Ann currently serves as a Non-Executive Director for Wireless Social, Hall & Woodhouse, Tossed and Gusto Italian. She runs her own hospitality consultancy business, and previously served as Marketing Director at Whitbread and Pizza Hut. Ann will work alongside Stint’s leadership team, in particular the marketing department, as the company embarks on a rapid growth phase.

Ann joins a number of other hospitality figureheads on the Stint board, including Brigid Simmonds, the current Chair of the Betting & Gaming Council and ex-CEO of the British Beer and Pub Association, Andy Holness, former Ei Group HR Director, Fiona Ryland, Chief Operating Officer at University College London and ex-HR Director of Compass Group UK & Ireland, former Chief

Executive Officer of WH Smith Stephen Clarke, and Dino Rocos, exJohn Lewis Partnership Operations Director.

Commenting on Ann’s appointment, Sol Schlagman, Co-Founder of Stint, said: “Ann is the perfect addition to our growing team. The sector experts on our advisory board bring so much vital knowledge to our business, and Ann is no exception. These are exciting times for Stint, as we mature beyond a start-up business, and it’s a privilege to be able to call on the expertise of such a well-respected industry figure to support us.”

Ann Elliott added: “I’ve been fortunate to work alongside a lot of dynamic businesses in the hospitality sector, and I can honestly say that this is one of the most exciting I’ve ever been involved with.

Stint can have a genuinely transformational impact on this sector, and I’m very much looking forward to working alongside Sol, Sam and the team on their journey.”

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 Haviland Presents Portofino Fry More For Less with OilChef

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Issue 87

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

The foodservice and hospitality industry have suffered greatly since the shutdowns started in 2019.

Since then, there have been gradual re-openings of hotels, bars, restaurants, and takeaways.

However, the cost of food has risen greatly. One food group – cooking oil – has more than doubled in price and is set to rise even further. Some of the reasons are weather related which has reduced crop yield and other reasons are economic. Supply chains have been hit with rising costs of fuel, distribution, and labour. In addition to this, farmers are being offered a higher price for their crop seeds to make biofuel instead of edible oil and this impacts supply.

How can the food service and hospitality industry protect against these risings costs? One way is to make the cooking oil last longer. In fact, the award-winning accessory for deep fryers, is doing just that. The OiLChef device

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

is a catalytic convertor for deep fryers!

It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerizations of the oil molecules and by retarding the buildup of free fatty acids, peroxides, total polar materials and most importantly of all the carcinogenic acrylamides in frying oil.

The OiLChef device is not a filter, it is not a chemical, it adds nothing to the oil, it takes nothing out of the oil, it is an inorganic device that helps you keep your oil alive for longer.

A simple 3 second self-installation which is virtually maintenance free, and only needs replacing every 3 years.

OiLChef is a dream come true for professional kitchens that operate deep fryers. OiLChef is in thousands of deep fryers around the World and comes with a full 3year warranty and saves you up to 50% on oil purchases every month. Check them out at www.OiLChef.com Contact their CEO direct: sean.farry@oilchef.com

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

Staff Problem Solved!

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

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

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!

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.

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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

Why Tailoring Your Products Will Revolutionise Your Cleaning Routine The pandemic has shone a harsh spotlight on venue hygiene and cleanliness. It can be tempting to cut corners when it comes to your cleaning routine, but ensuring you have the right products for the right job can save you time and money in the long run.

Hance McGhie from Chemisphere UK tells us about the science behind the products that will leave every aspect of your venue sparkling...

THE RIGHT PRODUCTS FOR...

CLEANING SURFACES...

A good surface spray should be food grade but food safe, and the ingredients should eat into biofilm removing any areas of residue that harbour pathogens. We have developed our independently-tested surface sanitiser to be extremely effective against bacteria, yeast and 99.999% of microbes, and - to ensure it’s easy to use - there is no need to rinse and it continues working for up to 14 hours when dry.

CLEANING NOZZLES, CONNECTORS AND SPARKLERS All nozzles, sparklers and connectors should be soaked overnight using sanitising tablets that are effective against bacteria, mould, spores and fungi. Using a tap and keg sanitising spray is also a good idea, as this can be used as and when to target bacteria and fungi, and remove any build up of yeast.

CLEANING BEER LINES Beer lines need to be cleaned by alkaline solutions which contain Potassium Hydroxide - a chemical used

in the food industry because it's an excellent detergent with strong antimicrobial properties. Your beer line cleaning products should be effective at emulsification and saponification of fats, protein peptization, and efficient at removing soils, greases and oils. Beer lines can get clogged up with yeast, so it’s crucial that your line cleaners stand up to the test - time and time again. Our Purple Pipeline Original is well known within the industry and is one of our top selling products, as it changes colour if your lines are dirty and doesn’t contain any caustic soda.

CLEANING GLASSWARE The best detergents for glassware include potassium hydrochloride but no caustic soda. Alkaline cleaning agents such as potassium hydrochloride are incredibly effective at emulsification and saponification of fats, protein peptization, and are efficient at removing soils, greases and oils.

CUTLERY AND CROCKERY Crockery and cutlery should always be put through a hot commercial grade dishwasher to ensure it’s hygienically clean and ready to be used again straight away.

Using a highly concentrated bactericidal dishwashing and sterilising powder should totally eliminate egg, protein, starch deposits and tannin stains, meaning that your customers can be confident of spotless cutlery and crockery.

Call us now on 0800 0188 062 or visit www.chemisphereuk.com

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, cost-efficient 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

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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 87

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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CLH Digital

Issue 87

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 87

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 87

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 87

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

Issue 87

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51

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

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

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CLH Digital

Issue 87

Design and Refit

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

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

period setting.

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

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

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

Issue 87

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-

T H E W E S T C O U N T RY S P E C I A L I S T S

EAST DEVON COAST

SOMERSET TOWN

CORNISH COASTAL TOWN

Desirable 10 Bedroom Guest House

Well Presented Free of Tie Pub

Character Licensed Cafe & Bistro

2 Bed Chalet & Owner’s Accom.

Wet Sales Only, Good Trade & Profits

Trading 7 Months Of The Year Only

Prominent & Visible Trading Position

Character Bar Areas (50+), Games Room

36 Seats Inside and 48 Seats Outside

Trading On a Bed & Breakfast Only Basis

2/3 Bed Owners Accommodation

Strong Profits With Low Overheads

Impressive Levels of Trade

Free of Tie Lease Opportunity

Potential to Increase Trade Levels

LH £95,000

6011

LH £35,000

4810

LH £135,000

2134

DEVON VILLAGE

SOMERSET VILLAGE

DEVON COASTAL TOWN

Country Village Destination Inn

Substantial & Deceptively Spacious Inn

Quality Delicatessen & Coffee Shop

Set in Around 0.6 Acres

Main Bar (35+), Restaurants (50)

Equipped To Extremely High Standards

Bar Areas (32+), Dining Room (43)

4 Quality Ensuite Letting Bedrooms

Prominent Town Centre Trading Position

4 En-Suite Letting Rooms, 3 Bed Private

3 Bed Owner’s Accom. & Sep. Flat

Unique & Profitable Business

Car Park (50) Patio & Beer Garden (50+)

Strong Trade & Profits

Alfresco Seating For 24 Customers

FH £495,000

4758

DARTMOOR DEVON Day Time Only Café & Restaurant

FH £597,000

4811

LH £89,950

2131

SOMERSET VILLAGE

EAST DEVON COAST

Inn & Restaurant With 8 Letting Rooms

Award-Winning Tearoom & Restaurant

Excellent Reputation With Potential

Character Bar & Dining Areas (54+)

38 Covers & Commercial Kitchens

30 Covers & Commercial Kitchen

Patio Trade Terrace & Customer Car Park

3 Bed Owner's Accom. & Roof Terrace

2 Bedroom Owner's Accommodation

Owner's Accommodation & Land

Sought After East Devon Coastal Town

Quality Business In Sought After Town

Impressive Business & Property

Garage, Parking & Close To Beach

LH £89,950

2133

FH £465,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4804

LH £89,950

2129

01392 201262 www.stonesmith.co.uk

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