CLH Digital - Issue #91

Issue 91

Omicron Cash Grants in England Available from Today www.CLHNews.co.uk

Businesses in England, particularly those within the hospitality sector, who were most impacted by the Omicron variant will be able to tap into a multimillionpound support package in the coming weeks, as the government today (7 January) delivered funding to councils across the country.

Firms in the hospitality, leisure and accommodation sectors, many of which have seen a decline in footfall and increased cancellations due to the Omicron variant,

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will be able to apply for one-off grants of up to £6,000 per premises depending on rateable value: • businesses with a rateable value of £51,000 or above: £6,000 • businesses with a rateable value between £15,000 and £51,000: £4,000 • businesses with a rateable value of £15,000 or below: £2,667

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 91

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL Once again we here at CLH News would take this opportunity to wish you all very happy New Year!

Who knows what 2022 is going to bring for the sector?

It really does come to something when you talk about a Prime Minister ‘not considering new restrictions’ as “good news”. (See full story on page 5).

the happiest times of the year, and anyone would know if they “had spent a day in their life” as a hospitality operator, that a busy festive new year period simply “stokes the boilers” for the quiet time post Christmas.

PUBLISHED BY

Another article in today’s issue (see page 24) from the British Beer and Pub Association says that almost 8 million pints of low and alcohol free beers will be sold this January.

TELEPHONE:

Nevertheless compared to other parts of the United Kingdom the Prime Minister’s stance is most welcome.

Earlier this week Boris Johnson said there is a “good EDITOR chance” that no more restrictions will be introduced to tackle to spread of Omicron, and recommended that Plan B measures remain in place, with no more additional restrictions at this point. The measures, which include working from home where possible, mask wearing in most public settings and Covid passports in some venues – are currently due to run out on 28 January.

Dry January is something I have done for the past 3 years, and New Year’s Eve was my last alcoholic drink… until January 4!

From today, as our front page story states, Omicron support grants are now available (we have embedded links in the story to make it easy) so I would urge any business don’t let this opportunity slip! Personally, I don’t think it is anywhere enough to compensate the sector for the damage of the current restrictions and the constant negative “mumbo-jumbo” (to borrow Boris Johnson’s phrase) which deterred people from enjoying Christmas and New Year and led to a wave of cancellations.

Yes, I faltered at the first step!

First day back at work on a wet and miserable day we all decided to have a few beers after work, and most enjoyable it was too!

Peter Adams

Nevertheless it is there to be had!

We try to be as apolitical as possible at CLH News. It is difficult sometimes, but I prefer to leave “politician bashing” to mainstream media.

But I was rather irate when I heard comments of government minister Gillian Keegan say that venues needed no more support as they were “pretty full”. She apparently said (according to reports) this before Christmas, and made this assumption based on a meal she was having in a restaurant with a family member.

Dismissing calls for further support to the sector she said: “I have been out a couple of times – my sister is over from the States, so we have been out to a couple of restaurants – and they have been pretty full.

“So, you know, I’m obviously in London at the moment, but I think people are still going out, but they are just taking a lateral flow test before and obviously being a bit more cautious.”

I think anyone in the sector can confidently say this is simply not the case. The scaremongering led to surge in cancellations, discouraged people from going out with family and friends, had a huge impact on the nation’s morale on what should have been one of

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

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FAX: 01202 552666 sales@catererlicensee.com

www.CLHNews.co.uk @CLHNews FROM ALL AT CLH NEWS

CLHNews

EDITOR Peter Adams

SALES EXECUTIVES

So much so we are doing the same tonight. Off to “The Goat” here in Bournemouth for a few early evening drinks.

David Bartlett Guy Stephenson

A story we printed this time last year revealed that 2.7 million given up their dry January pledge within the first week of January https://catererlicensee.com/2-7-millionhave-already-given-up-on-dry-january/

PRODUCTION & DESIGN

I suspect January 2022 will be the same. Research in The Sun newspaper revealed that more than 50 per cent of UK adults cave by the second week of the month, on January 16.

PRODUCTION & WEB ADMIN

And many know full well they won't go the whole hog before they have even started!

Matthew Noades Shelly Roche Published Publishedbyby

A poll of 2,000 UK adults found 21 per cent admit they won't last the month, and three in 10 will be happy if they stick with their pledge for just two weeks!

So I’m in good company!

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 Cash Grants in England Available from Today Issue 91

(CONTINUED FROM FRONT COVER) In addition, more than £100 million worth of discretionary funding is also being made available for local authorities to support other businesses.

Business Secretary Kwasi Kwarteng said: All through the pandemic we have stood by the side of business to ensure they are supported at every stage.

The spread of the Omicron variant is presenting new challenges, particularly for the hospitality and leisure sectors, so it’s only right that we are stepping up with an urgent £1 billion support package.

I urge businesses to come forward, engage with their local council and tap into these cash grants, which will help to cover costs and protect jobs as we double down on our efforts to get boosted and defeat this virus.

The grant funding forms part of a £1 billion support package which includes an additional £30 million for the Culture Recovery Fund and reintroducing the Statutory Sick Pay Rebate Scheme – reimbursing eligible businesses for the cost of Statutory Sick Pay for COVID-related absences.

Rishi Sunak, Chancellor of the Exchequer said: We know the Omicron variant has hit our hospitality and leisure businesses – which is why, as we have throughout the pandemic, we stepped in to help.

£1BN PACKAGE OF SUPPORT From today, local councils will be able to distribute this £1 billion package of support to the hundreds of thousands of pubs, restaurants and theatres in need – protecting the millions of people they employ.

Businesses are encouraged to apply to their council for grant funding which will be administered over the coming weeks. Find your local authority on GOV.UK. Businesses eligible for grants are those that offer in-person services, where the main service and activity takes place in a fixed rate-paying premises, in the hospitality, leisure and accommodation sectors. For example, this includes businesses whose main function is providing a venue for the consumption and sale of food and drink, those that provide facilities linked to recreation and entertainment, as well as businesses whose main premise is used for holiday accommodation.

The government has chosen to provide generous grants that are the same size as the monthly cash grants provided to hospitality businesses when they were fully closed earlier this year – despite businesses now being still able to trade.

Other businesses impacted by Omicron, such as those that supply the hospitality and leisure sectors as well as personal care services, are also able to apply for grants with the government allocating more than £100 million to the Additional Restrictions Grant (ARG) fund for local authorities in England.

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Local authorities will have discretion to allocate this funding to businesses most in need.

The Business Secretary has written to those local authorities who have more than 5% left over from previous ARG funding rounds, instructing them to disburse their remaining funding.

LACK OF CLARITY A report earlier this week revealed that 15 million less pints sold and venues losing an average of £4,300 in lost draught beer and cider sales, during the Christmas period alone, without taking into account New year figures.

Alison Jordan, chief executive of Oxford Partnership, commented: “The industry has warned of a new round of venue closures in the New Year, with the early December lack of clarity between government restrictions and the impact of Omicron taking its toll on the industry. We have seen innovation, resolve and unsurpassed customer service in the sector to ensure safety, but through a lack of understanding of these measures, consumers remain overly cautious.”

HELP SECURE JOBS AND BUSINESS Kate Nicholls, UKHospitality CEO, said: “This is a generous package building on existing hospitality support measures to provide an immediate emergency cash injection for those businesses who, through no fault of their own, have seen their most valuable trading period annihilated.

“It will help to secure jobs and business viability in the short term, particularly among small businesses in the sector, and we particularly welcome the boost to funds for the supply chain and event and business catering companies so badly affected by the reintroduction of work from home guidelines.

“It is a generous top up emergency fund in addition to previous support and with a commitment from Ministers to prioritise hospitality and its supply chain in allocation of funds. There is now a real urgency in getting this funding to businesses so we urge local authorities to prioritise distribution of funds to make sure jobs and businesses are preserved through this difficult period.”

VITAL LIFELINE Emma McClarkin, CEO of the British Beer and Pub Association, said the support package will be "a vital lifeline for many".

But she cautioned: “It will be absolutely essential that the Government continues to monitor and support our sector for the long-term as we ride out the pandemic and into recovery.

"Ensuring our pubs and brewers continue to have the support they need, including further financial support if further restrictions are introduced, along with a clear timeline for the lifting any such measures."

UK Hospitality Trading Set to Remain Subdued in Q1 2022 4

CLH Digital

Issue 91

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

The hospitality industry of the United Kingdom is likely to witness subdued trading in the first quarter of the present calendar year as the worries with regards to the spread of Omicron variant, sharp surges in the number of Covid infections and the possibility of stern operative restrictions continue to hurt the business prospects for the enterprises operating within the sector, mainly the food and accommodation settings.

Surprisingly, British Prime Minister Boris Johnson has recently ruled out the possibility of another nation-wide lockdown, even as the number of infections continue to soar day-after-day, breaking and making new single day records. The recent resurgence in the Covid-19 infections in the UK has been largely driven by the Omicron variant.

PM Johnson has categorically said that England can withstand the surge in the number of infections this time without having hard restrictions or shutting down the major sections of the economy. The optimism has been largely fuelled by the higher number of double-jabbed people in the country, as well as the massive roll-out of the booster dose of the Covid-19 vaccine.

According to the official vaccine stats publicised by the government of the UK, nearly 60% of the total population has been immunised with the third vaccine shot or the booster dose, while more than 82% of the population has received the second dose of Covid-19 vaccine, as on 3 January 2022. On the contrary, the UK reported 218,724 fresh cases of Covid-19 on 4 January, the highest single-day surge in infections since the beginning of the pandemic.

Irrespective of the government’s stance of not banning public gatherings or closing businesses, the wide range of enterprises functioning within the hospitality industry are set to feel the wrath of sharp increases in the number of infections as such high jumps in the daily number of cases certainly propels the reluctance

amidst the consumer with regard to stepping out of their homes and spending time at various food joints, eateries, pubs, beer gardens, and nightclubs.

The apparent dominance of the Omicron variant and its ability to supersede the so-called maximum protection against the Covid-19 virus obtained through the two-dose regimen of Covid vaccine, alongside a booster shot have been the primary concerns as nobody seems fully immune to the existing variants, as well as newly emerging strains of Covid-19 (SARS-CoV-2) virus.

On the other hand, the sharp increase in the number of cases is worsening the industry-wide problem of staff shortages as workers are increasingly looking for other employment options. The steep rise in the daily rate of hospital admissions has been another factor that has pushed back the growth prospects as the healthcare authorities are anticipating a massive surge in the number of people seeking immediate medical intervention in the upcoming weeks as cases continue to mount.

PM Johnson has emphasized on the importance of Plan B as it can help in avoiding another national lockdown in England, as well as the devolved administration, also the chances of strict pandemic-induced restrictions. The Prime Minister has admitted to the fact that the upcoming weeks will be more challenging for the UK, as well as the leading economies of the world, as a result of which a number of services will be materially affected by the limitedness of staff and availability of skilled workforce.

Other than the pandemic-related hardships, a large section of businesses are grappling with other operative difficulties including the higher input prices, untimeliness of orders, and the still disoriented functioning of supply chain and logistics industry. According to the Bank of England, the CPI based inflation rate is likely to peak in April of 2022, following which the apparent problem of higher input prices will continue until at least April.

There can be chances of mismatch in the projections provided by the central bank as in the second half of 2021, almost every central bank including the US Federal Reserve, the European Central Bank, alongside the Bank of England had thought the higher inflation period is likely to remain short-lived. Any further spike in the rate of inflation beyond the estimates provided by the BoE can potentially disrupt the national economic growth.

Following such a scenario, consumption levels will be severely affected as enterprises are increasingly passing on the burden of higher procurement charges to the consumers. Moreover, the reimposition of partial restrictions in the UK mandating a considerable section of the hospitality industry to shelve their operations or restrain the level of operations can further increase the jitteries for the sector.

Top Five Trends To Watch In The Spirits and Wine Sector in 2022

Disruptions in supply chains, crop damage as a result of climate change, and a shift in consumer attitudes towards drinking are set to shape new trends and consumption habits in spirits and wine over the coming years, supporting steady growth, according to GlobalData. who expects the market to increase at a compound annual growth rate (CAGR) of 1.2% by 2026.

“Consumers are increasingly demanding sustainable and healthier alternatives to traditional products, and often this is achieved via certifications such as organic. Regarding wine, this refers to organic, biodynamic, or sustainable, all of which have their own certification boards and regulations.

GlobalData’s Q3 2021 survey reveals that 55% and 40% of global consumers find natural and organic claims to be very appealing, respectively.

In Chile, Miguel Torres Las Mulas brand launched an organic sparkling wine, appealing to eco-conscious consumers, though launches of this nature also connote a premium.”

Holly Inglis, Beverages Analyst at GlobalData, explains how these factors are driving new innovations: “Health consciousness and sustainability, sprinkled with a pinch of indulgence, are set to drive many innovations this year, as consumers look for products’ that align with their personal values without compromising on taste.

HARD TEA “Following the immense success of hard seltzers, manufacturers are now looking to new cross-category innovations. Hard tea leverages a popular non-alcoholic beverage choice – with a twist. Producers are able to combine novel alcoholic blends with a tea base to create a unique offering, which is likely to appeal to younger-age consumers. Take Bully Boy’s Italian Iced Tea brand, which combines aperol spritz tastes with iced/rtd tea flavors, with a 7% ABV content.”

“In GlobalData’s Q2 2021 consumer survey, 34% of global consumers stated that they find sustainably/ethically sourced ingredients very appealing, highlighting an innovation opportunity for beverage producers.”

Inglis highlights the top five trends that will shape the spirits and wine sector over 2021/22:

LOW/NO ABV “Already established in the beer sector, low or no ABV are now taking shape in spirits and wine. Although hard seltzers benefited from this trend recently, Boston Beer reported that hard seltzer growth diminished, meaning the company had to revise its full year growth forecasts – perhaps suggesting a slowdown in the previously booming category.

“That said, ‘moderation’ is still a winning trend, as consumers look for lower/no ABV variations of their favorite drinks. Innovations witnessed so far in 2021 have included Street Hard Seltzer in Russia, Desperado’s virgin 0.0% mojito beer in France and Svami Zero Proof non-alcoholic pink gin and tonic in India.”

CBD INFUSION

PORTION CONTROL CANS

“Two companies have recently leveraged experimental and health trends in one unique launch. Spirit’s producer, Amass, has recently paired THC and CBD-infused with zero ABV spirit, highlighting a modern take on what was once considered a taboo. In Poland, CBD beer launches from Browar Miejski Gloger Sp. Z o. O have also been witnessed, though in GlobalData’s Q2 21 consumer survey, only 15% of global consumers stated that novel/unusual flavors were opted for in alcoholic drinks, positioning this as more of an emerging trend.”

“The can format primarily came into play as part of the on-the-go trend.

However, since the pandemic and subsequent slowdown of many people’s lives, canned wines and spirits have co-opted a different space – that of portion control. Cans provide an accessible and affordable way to both count calories and consumption of alcohol units. In GlobalData’s Q2 2021 survey, 33% of global consumers stated that they are actively trying to reduce their consumption of calories, with a further 38% highlighting they are trying to reduce sugar consumption. This denotes not only a move away from high ABV count, but other less than healthy ingredients too.”

BETTER-FOR-YOU WINE

‘Good Chance’ of No Further Restrictions During Omicron Covid Pandemic says PM

Issue 91

CLH Digital

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

workers to take daily tests.

Prime Minister Boris Johnson has said there is a “good chance” that no more restrictions will be introduced to tackle to spread of Omicron.

The testing scheme from 10 January will be for key industries including food processing, transport and the border force, to help to reduce the spread of the virus to colleagues.

At a Downing Street press conference, the Prime Minister said he would recommend to Cabinet on Wednesday that Plan B measures should remain in place, with no more additional restrictions at this point.

The measures, which include working from home where possible, mask wearing in most public settings and Covid passports in some venues – are currently due to run out on 28 January.

James Calder Chief Executive of the Society of Independent Brewers said: “It is reassuring for small independent breweries that the Prime Minister has committed to no further changes to restrictions in England.

“If you are to ask me to guess, I would say we have, as I said earlier on, we have a good chance of getting through the Omicron wave without the need for further restrictions, and without the need certainly for a lockdown,” said Johnson.

“I think the reason we’re in that position, unlike many other countries in the world, unlike many other countries in Europe, is that we just have such a high level now of booster protection.”

The PM also announced plans for 100,000 critical

But for independent brewers and pubs the situation was and continues to be massively affected by the mixed messaging in December, which is normally the most important month of the year for hospitality.

Pubs have proven they can operate safely and Now in January brewers and pubs need peoples’ support more than ever after a devastated December. So whether you are popping in for a lunchtime meal, a post-work pint, or for a non-alcoholic option and a catchup with a friend – support pubs and breweries this January because without this trade, many will not survive.”

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Improving Hygiene To Create a Safe Environment for All 6

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Issue 91

ing an environment that is safe and COVID compliant. As we begin a new year, there are still many new challenges ahead, most notably staff shortages due to self-isolation and sickness. With so many changes already implemented to keep staff and customers safe, how can catering teams go the extra mile to ensure an even better level of safety.

Kitchens have adapted to an ever-changing environment that was outside of their control and devised systems that could cope with the guidelines laid down by the Government. There is still a requirement for employers to complete and communicate a COVID-19 risk assessment, a key part of the Government’s ‘Working safely during coronavirus (COVID-19)’ guidance, which remains unchanged. With varying rules still in place across the whole of the UK, catering teams have undertaken risk assessments to ascertain whether all or some of the changes made are still required, or whether they could adapt and implement some of the ‘enforced’ changes to enable a better and more efficient operation.

With huge numbers of staff in the hospitality and catering sectors reporting sick, and businesses having to resort to short term closure due to staff shortages, the issue of hygiene has never been so critical.

Rupert Lynch, Client Relationship Manager, at allmanhall (www.allmanhall.co.uk) the independently owned food procurement expert, looks at how a good hygiene regime can instill confidence in customers and staff, and will ensure businesses and catering operations can continue operating.

The last two years has seen huge changes in the way catering teams source and deliver food, as the pandemic challenged the long-established way of doing things. Many new ideas have been tried and put in place, to establish an infrastructure to meet the ever-changing demands of provid-

Social distancing, PPE and staff working patterns all play a key part in the “new norm”, but hygiene is crucial in ensuring staff and customers remain safe and healthy, and therefore should necessitate particular attention.

Many kitchens will be designed with good hygiene in mind, and continuing the changes implemented during the pandemic is crucial. Creating a safe, hygienic working environment necessitated new working practices, with the need for social distancing resulting in the staggering of the time of staff arrival and departure, creating shift working and introducing flexible rota systems. These new processes are still as important today as at the start of the pandemic. With the danger of complacency creeping in, now is the time to review existing procedures and practices and imple-

ment changes that may have been previously considered.

Cleaning schedules can be revisited and updated, concentrating on key touch points, cleaning every two hours, and cleaning seats and tables after every sitting. Look to reduce contact with certain surfaces and equipment, removing unnecessary furnishings and other items from eating and cooking areas which can harbor germs. Regular deep cleaning of the whole kitchen area during quieter periods, or in the case of schools, during holiday breaks will ensure a healthy working place, and staff uniforms should be cleaned more frequently. Regular staff training will ensure all the team are on board for implementing new processes, and that they are smoothly and efficiently executed..

One key consideration caterers have had to deal with, and is currently an even greater threat, was addressing the risk of a complete kitchen shutdown due to one or more staff being off sick. This is a very real concern and limitation, and allmanhall has heard that a number of kitchen teams will be maintaining a ‘bubble’ status, whilst still trying to ensure an element of flexibility.

Once measures are in place catering operators need to communicate the measures they are taking to make guests and staff feel safer. This can be done through good staff training so there is confidence in the measures and everyone is clear. For customers, clearly visible processes help instill confidence, such as tables being wiped down, PPE worn, hand sanitisers evident and in use, and signage giving information. Setting customers’ expectations by explaining any changes in service prior to arrival and asking for feedback after a visit will allay many concerns. This might include the reasons for a reduced menu.

Tub2Pub Charity Campaign Returns, Transforming Plastic Waste Into Cash

Greene King pubs to accept plastic chocolate and biscuit tubs that will be recycled to raise much-needed donations for Macmillan Cancer Support

ready for sale to manufacturers, in place of virgin plastic.

Vance Fairman-Smith, Greene King’s supply chain director, said: “We’re really pleased to be able to provide this recycling service to our local communities across the country. This is a ‘win win’ situation as we look to save the plastic tubs going to landfill and at the same time being able to support our national charity partner, Macmillan.”

Greene King is again this year partnering with two specialist recycling businesses to turn hard-to-recycle plastic into much needed cash for Macmillan Cancer Support and is calling on the public to participate.

Tens of millions of tubs containing chocolates, sweets and biscuits are sold in the UK each year, with the majority sold during the Christmas period. These tubs are typically made from polypropylene; a hard plastic that is not always accepted by local authorities for recycling, resulting in it, instead, being incinerated or landfilled.

Consumers and businesses are being encouraged to drop off their used plastic confectionery and biscuit tubs at any of Greene King’s managed pubs, restaurants and hotels across the UK. The tubs will be taken to a specialist recycling facility and processed into granulated recycled plastic. Each tub equates to approximately eight pence and money is raised by selling the recycled plastics, with the profit going to

“This is a great way of not just helping charity but also the environment”, says Peter Goodwin, co-cre8’s Co-founder.

Greene King’s charity partner, Macmillan Cancer Support.

Greene King is partnering with co-cre8; specialists in creating solutions for hard-to-recycle materials and responsible for attracting large businesses to support the campaign and DCW Polymers, which will use its high-tech plastic reprocessing plant to shred and granulate the tubs

“This year, we really expect the campaign to take off with as many 1,700 Greene King pubs getting behind it. Clearly, last year’s campaign was greatly impacted due to COVID restrictions, and yet despite the fact that all pubs were closed, more than five thousand tubs were collected,”, said Peter.

Greene King will be accepting tubs during the whole of January 2022.

To check whether tubs are suitable for participating in the scheme look for the symbol, below, stamped into the outside base of the tub.

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.

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

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

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

2021 Festive Season Sees 15 Million Fewer Pints Sold Compared to 2019 Issue 91

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The hospitality sector is facing a tough first quarter in 2022 according to analysis from The Oxford Partnership, which has revealed that On Trade trading volumes show little hope for a recovery of the sector in early 2022.

cider sales more than £11k less than 2019. This means the government grants of up to £6k are woefully short of what is required to keep the hospitality industry supported at this difficult time.

The final data analysis of 2021 shows over 15 million less pints sold and venues losing an average of £4,300 in lost draught beer and cider sales, with New Year’s Eve yet to come.

Alison Jordan, chief executive of Oxford Partnership, commented: “The industry has warned of a new round of venue closures in the New Year, with the early December lack of clarity between government restrictions and the impact of Omicron taking its toll on the industry. We have seen innovation, resolve and unsurpassed customer service in the sector to ensure safety, but through a lack of understanding of these measures, consumers remain overly cautious.”

All venue types are experiencing the same reductions, which geographically are being driven by London, the North West and South East, followed by Yorkshire.

The biggest impacted area is the City of London where we see draught beer and

Deliveroo Reports a 117% Growth in Plant-Based Ordering as Veganuary 2022 Begins

The cities with the most vegan orders (as a proportion of their total orders) this year in order are: Brighton, Bristol, Coventry, Leeds, Manchester, York, Liverpool, Edinburgh, Norwich and London.

Hundreds of thousands of Brits will be giving ‘Veganuary’ a go in 2022, and Deliveroo are encouraging people to try going ‘Vegan-ish’ this month and enjoy the huge range of amazing Vegan options available on

An increase in the choice of delicious vegan gastronomy may be helping to convince people to stick with their pledge beyond January, according to a survey carried out by Veganuar, 85% of Veganuary’s 2021 participants planned to either stay vegan or cut animal consumption by at least 50%.

Elena Devis, Vegan Category Lead, Deliveroo said, ‘Earlier this year we asked the UK what they would like to see more of on delivery platforms, and nearly half of the survey respondents (48.5%) said they were keen to see more meat-free options.

‘The UK’s appetite for vegan food is one that just seems to be getting bigger and bigger every year which is why we’re proud to offer such an incredible range of plant-based dishes available across restaurant and grocery menus. Vegan and Plant-based food is a growth area we are really excited by at Deliveroo so we’re super happy to be supporting Veganuary again this year.’

Toni Vernelli, International Head of Communications and Marketing at Veganuary, said, ‘We’re really excited to be working with Deliveroo again this Veganuary. Their dedication to improving the visibility and availability of vegan options on their platform is making it much easier

for people who want to adopt a more climate-friendly diet – and that number is growing every year!’

DISHWASHERS • GLASSWASHERS • REFRIGERATION

The online food delivery service has reported that more restaurants than ever have introduced plant-based menus and dishes to their regular offering and there are now over 15,000 plant-based and vegan friendly restaurants available in the UK on Deliveroo across the UK.

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Deliveroo is reporting a huge increase in demand for vegan food in the last twelve months, with orders of plantbased dishes up 117% on the previous year. According to the food-delivery giant, the first week of January 2021 saw a 153% rise in searches for ‘vegan’ food in the app compared to the month before, as Brits across the country take on Veganuary.

Can Employees Refuse To Attend Work Because They Fear They Will Catch Covid-19?

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CLH Digital

Issue 91

By Paul Kelly, Solicitor Partner, Blacks Solicitors LLP (www.LawBlacks.com)

Last year, a woman (who remains anonymous) brought an Employment Tribunal (ET) claim for discrimination on the grounds of philosophical belief against her employer.

This was in response to the employer withholding her wages when she refused to return to work in July because she feared she would catch COVID-19 and pass it to her husband, who was (she asserted) extremely vulnerable to the virus.

‘COVID-secure’. Failure to do so could leave them vulnerable to claims under section 44 of the Employment Rights Act 1996 (which protects employees from being subject to detriment where, for example, they refuse to return to work because of a reasonable belief that there is serious and imminent danger associated with their workplace).

The employee told the ET that she had ‘reasonable and justifiable health and safety concerns’ and contended that these supported her decision to refuse to return.

However, the Employment Judge ruled that her fears did not amount to a ‘philosophical belief’ within the meaning of the Equality Act 2010, but instead were an opinion based on available information about how best to reduce or avoid the risk of physical harm occasioned by the pandemic. As a result, her claims were dismissed and the employer was held to be within its rights to deduct wages when she refused to attend the workplace.

Employers may be forgiven for thinking that this case allows them to take action against any employees who refuse to come into the workplace due to COVID-19 concerns. However, it is still important that they continue to comply with their obligations under the Health and Safety at Work Act 1976 and make sure the workplace is

If an employee does refuse to return to the workplace, employers should consider each refusal on an individual basis and be cautious when deciding whether to take disciplinary action, especially if the employee is in a ‘high risk’ category and may have reasonable grounds not to return. This should also be considered in the context of the recent advice issued by the Government to work from home where possible in an effort to reduce the spread of the Omicron variant.

As this case was heard in the ET (and not one of the appeal courts) it does not set a legal precedent, but does give a good indication of the issues the ET will take into account when determining cases such as these. It is likely that this will be but one of many claims we will see working their way through the ET system in relation to employees refusing to attend work due to a fear of COVID-19.

If you have any questions about employees refusing to attend the workplace, please email Paul Kelly at PKelly@LawBlacks.com

Vaulkhard Leisure Takes on Star Lease for The Diamond, Ponteland and see customer and staff happy once again.”

Newcastle based leisure operator, Vaulkhard Leisure, has taken on a lease for The Diamond pub in Ponteland, bringing its estate to 20 pubs, bars and cafes. The group is coinvesting £350,000 with Star Pubs & Bars to modernise the pub, which has 12 ensuite

Known for its fantastic riverside location, The Diamond refurbishment will create a comfortable usable alfresco socialising space that can be enjoyed for the majority of the year. Funds are being spent on a six-by-six metre covered timber pergola adorned with foliage and vintage lighting. The heated decked area will feature two trees within the canopy, a gas firepit, metal privacy screens and rustic wooden tables and benches covered in sheep fleeces.

wi-fi fitted letting rooms and a function room. The operator had been running The Diamond on a temporary agreement since the end of 2018.

The Diamond is Vaulkhard Leisure’s third lease with Star Pubs & Bars.

Their others being Swarley’s in the Groat Market in Newcastle and Staith House on the Fish Quay in North Shields.

Director Ollie Vaulkhard says: “Whilst Covid has been a challenge for all it has also presented lots of opportunities, which we’ll continue to take. We have moved away from late night venues to those with broader appeal and will continue to invest and grow in the region.

Unlike other parts of the country, we saw strong performance in Newcastle city centre from April 2021 especially mid-week. I think it is because we don’t have the same proportion of commuters. The city didn’t lose its workforce. It was still a nice place to socialise. Even

Says Jeremy Scott, Investment Manager, Star Pubs & Bars: “We’re delighted that Vaulkhard Leisure has taken on the lease of The Diamond. They have years of experience and a great reputation for running quality pubs, bars and cafes in the North East.

though some people did work from home, they continued to come into the city for leisure. I have enjoyed watching our sites build trade

“The upgrade will improve the comfort for customers and bring the pub up to date. By the time The Diamond reopens hopefully the airport will be operating to capacity, making it an ideal location for a stopover as well as great place to socialise for the many local customers who use it on a regular basis.”

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HOSPA Launches Campaign to Celebrate Industry Progression and Opportunity Issue 91

To do this, the association is encouraging those who work in hospitality to celebrate their achievements – and for them in turn to do so by informing and educating young adults that there’s a fantastic industry ready and waiting to employ them.

The initiative, which has been dubbed ‘Share Your Success’, encourages those who work in hospitality and who have forged a successful career, to try and engage with younger generations to help inform them about the many positives associated with a career in hospitality and the level of advancement on offer.

Commenting on the sentiment behind the campaign, Jane Pendlebury, CEO of HOSPA, said: “All too often hospitality is regarded as a stop gap – a short-term solution before moving on to ‘bigger and better’ things.

However, the truth is that bigger and better things are right here in hospitality. We are and should be the longterm option for those who are already working in the sector and for those who are considering it.”

Jane continued: “Very few industries offer the same level of progression as hospitality. It’s not hyperbole to say that you can climb from the very bottom rung of the career ladder to the very top, learning an immense

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array of transferable skills as you go. There are countless examples of people who have done just that – and we want them to come forward and show others the possibilities on offer.”

The Hospitality Professionals Association has launched a campaign to highlight and celebrate the wealth of opportunity available in the hospitality industry as it seeks to help people recognise the enormous potential for progression – with an emphasis on grass roots education.

Amidst an ongoing staffing crisis, HOSPA fears that, despite it being one of the largest and most successful sectors in the UK, not enough people approach hospitality with a view to staying in it long term. It’s an attitude that the association believes needs to be changed if the industry is to properly overcome its staffing shortages.

CLH Digital

HOSPA wants people who have achieved a degree of seniority in the industry to approach their local schools or colleges and offer to help educate students about the benefits of a career in the sector. Jane Pendlebury said: “To echo Harry Murray’s address at this year’s HOSPACE, hospitality needs to look to its leaders if it’s to thrive. Educating the young is all part of being a leader. We want those who’ve been there and done it, to show others the way.”

Prospective participants are invited to visit the HOSPA website to sign up, where they will receive an email template to help them form an introduction with their school of choice Jane Pendlebury concluded: “By reaching out to schools we will help form bonds with grass roots education, helping to sow the seeds of a hospitality career in younger generations and benefit the industry for years to come. We invite you to come forward and share your success with both us and those who need to hear it.”

To find out more about the campaign and to sign up, please visit www.hospa.org/share-your-success.

Poor Festive Trading Leaves Welsh Hospitality in Peril An immediate increase in financial support and the lifting of trading restrictions is urgently needed to prevent Welsh hospitality businesses closures and job losses, UKHospitality Cymru has warned.

tainable. Wales’ nightclubs are closed but are expected to keep a full staff roster, for maybe as long as two months, with a grant that doesn’t even amount to a busy night’s takings,” said Chapman.

“Across the board, enforced sub-viable trading and the associated cautionary climate has fuelled a festive flop in our pubs, restaurants, hotels and wider hospitality,” said David Chapman, Executive Director of UKHospitality Cymru.

“Their English counterparts are reporting falling footfall and heavy losses even without the stringent additional set of restrictions being imposed in Wales – revenue is at least 25 per cent lower than across the border at present.

“A disastrous Christmas and New Year under the latest restrictions has left many facing a perilous financial position with grants falling way short of what is needed. In particular, retaining staff on current Government supports is unsus-

“If financial support isn’t swiftly forthcoming, grave commercial impacts are inevitable, which will hugely damage communities across Wales,” Chapman added.

FROM ALL AT CLH NEWS

Issue 91

CLH Digital

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SLTA Welcomes Changes to Scotland’s Self-Isolation Rules The SLTA (Scottish Licensed Trade Association) has welcomed Nicola Sturgeon’s announcement that, for those who test positive for Covid, self-isolation can be cut from 10 to seven days if people don’t have a fever and also test negative for the virus on a lateral flow test on days six and seven.

It is also good news that close contacts of positive cases will not now need to self-isolate and will be required to take a lateral flow test every day for seven days if they are fully vaccinated, including the booster.

SLTA managing director Colin Wilkinson said: “This will help relieve the pressure on staffing issues in the licensed hospitality industry – we have heard from some of our members that 30% of their staff are having to self-isolate while some premises have had to shut down completely as they have insufficient staff levels.

“This change has already been made in England, Wales and Northern Ireland

so it makes sense for Scotland to follow the same path.

“We now hope that the current restrictions in place, including table service and one-metre physical distancing between groups of customers in premises serving alcohol, plus the limits on events which are hugely impacting the late-night industry which has been hit particularly hard since the onset of the Covid-19 pandemic, will be lifted on January 17.

“Our priority now is to ensure that the £66 million aid package announced before Christmas for hospitality reaches those businesses that need it most as quickly as possible with pubs, bars and restaurants prioritised over cafes, takeaways and multinational fast-food outlets which have not experienced the same devasting loss of business that the licensed hospitality sector has.

“We also need to ascertain what the Scottish Government’s plans are for the additional funds since made available and who will be eligible.

Making Tax Digital for VAT is Coming – Are You Ready?

Businesses are reminded to take steps to prepare for Making Tax Digital for Value Added Tax (VAT) before it becomes mandatory for all VAT-registered businesses from 1 April this year.

Making Tax Digital is designed to help businesses eliminate common errors and save time managing their tax affairs.

Making Tax Digital for VAT is part of the overall digitalisation of UK Tax. In a recent independent study of over 2,000 businesses, 69% reported experiencing at least one benefit from Making Tax Digital. These included preparing and submitting returns faster and increased confidence that they were getting tax right. Sixty-seven percent of businesses also felt Making Tax Digital had reduced the potential for mistakes in at least one aspect of the record keeping, preparing and submitting returns process.

As of December 2021, nearly 1.6 million taxpayers had joined Making Tax Digital for VAT with more than 11 million returns successfully submitted. Around a third of VAT-registered businesses with taxable turnover below £85,000 have voluntarily signed up to Making Tax Digital for VAT ahead of April 2022, and thousands more are signing up each week.

2. keep digital records starting from 1 April 2022 or the beginning of their VAT period 3. sign up and submit their VAT Return through Making Tax Digital If businesses have not yet signed up to Making Tax Digital for VAT, they should do so now to ensure they are ready in time for the April 2022 deadline.

Joanna Rowland, HMRC’s Director General for Transformation, said: Making Tax Digital is fundamental to the delivery of a trusted and modern tax system, making it easier for businesses to get their tax right and supporting the UK to go digital.

By signing up for Making Tax Digital, we expect most businesses to experience long-term benefits, including reduced errors and time saved in managing their tax affairs.

We encourage businesses to explore digital record-keeping for their VAT affairs and use this time to choose the right software to support their business needs.

Since April 2019, businesses with a taxable turnover above £85,000 have already been required to follow Making Tax Digital, keeping digital records and filing VAT returns using Making Tax Digital compatible software.

Mike Cherry, FSB National Chair, said: We have worked hard to ensure Making Tax Digital launch dates were adjusted to give small businesses more time to prepare and allow more competition to open up in the accounting software market. It’s important that firms do all they can to get ahead of deadlines and access the affordable platforms that are now available; if they are members of FSB, they will have access to a new easy Making Tax Digital member service that we are creating.

In July 2020, it was announced that all VAT-registered businesses must file digitally through Making Tax Digital from April 2022, regardless of turnover. HMRC is now reminding businesses below the £85,000 threshold of the steps which they need to take to be ready.

We’ll continue to work with government, and through our support services, to minimise the admin and cost impacts of Making Tax Digital on small firms whilst unlocking the productivity gains the initiative could bring.

To sign up to Making Tax Digital VAT, businesses, or an agent on a businesses’ behalf, need to: 1.visit GOV.UK and choose Making Tax Digital-compatible software

Businesses can find help and support on how to sign up for Making Tax Digital on GOV.UK. Agents can sign up on behalf of a business, although businesses remain responsible for meeting their VAT obligations. Those who do not join may be charged a penalty for failure to do so.

Issue 91

CLH Digital

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Pre-Departure Testing Removed and Lateral Flow Tests Brought in for Vaccinated Travellers Arriving in England From 4am on Sunday 9 January, eligible fully vaccinated travellers and over 5s will be able to take a lateral flow test instead of a PCR on or before day 2 of their arrival in England. Lateral flow tests for travel can be booked from Friday 7 January and taken upon arrival, by the end of day 2.

Eligible fully vaccinated passengers and under 18s will no longer need to take a pre-departure test or self-isolate on arrival in England from 4am on Friday 7 January but must continue to take their post-arrival tests.

“Everyone must continue to wear face coverings where required, wash hands regularly and work from home to help stop the spread of the virus and keep our loved ones and community safe.”

Lateral flow tests for international travel must be purchased from a private provider as NHS Test and Trace lateral flow tests cannot be used for international travel. Passengers who have already bought a PCR to use for travel do not need to buy another test as PCRs can still be used.

As data shows Omicron is the dominant variant in the UK and spreading widely in the community it is now proportionate to cautiously reduce testing measures at the borders.

Unvaccinated passengers must continue to take a pre-departure test, PCR test on or before Day 2 and on or after Day 8 and self-isolate for 10 days. ‘Test to release’ remains an option for unvaccinated people to shorten their self-isolation period.

Anyone who receives a positive result on their lateral flow test must self-isolate immediately and order a NHS PCR test from gov.uk. Positive PCR tests for arrivals will be sequenced to understand if and where variants are emerging around the globe in order to protect the UK public.

Proof of vaccination from over 15 further countries and territories will be accepted for entry into England from 4am on Monday 10 January: Bhutan, Cameroon, Cote d’Ivoire, Fiji, Iraq, Liberia, Mali, Mauritania, Niger, north of Cyprus, Palau, Papua New Guinea, Paraguay, Solomon Islands, The Gambia and Uzbekistan.

Health and Social Care Secretary Sajid Javid said: “As we learn more about the Omicron variant it is right that we keep our testing and border measures under review to ensure they remain proportionate.

“The steps we’re taking will make travel easier for people while protecting the UK public from the virus.

“Omicron continues to be a serious threat and it is important that travellers continue to get tested. The most important thing anyone can do if they haven’t already is come forward for their vaccine.”

Transport Secretary, Grant Shapps said: “I’ve always said that we won’t keep international travel restrictions in place any longer than they are necessary to protect public health.

“That’s why we’re removing the temporary, extra testing measures we introduced for Omicron in November, making travel easier and cheaper for fully vaccinated passengers and providing a big boost for the travel industry as we enter the peak new year booking period.

“We want to provide more certainty to passengers and businesses, and will do a full review of our international travel measures for 2022 by the end of the month.”

Dr Susan Hopkins UK Health Security Agency said: “It is vital anyone who receives a positive Day 2 lateral flow test self-isolates immediately and orders a PCR on gov uk. All travel PCRs with high amounts of virus are sequenced to help us understand if any new variants are emerging around the world and entering the UK.

The World Health Organisation has recently granted WHO Emergency Use List (EUL) authorisation to the two versions of the ‘Novavax’ vaccine named Covovax and Nuvaxovid. Therefore, eligible travellers who have received either version of this vaccine will be recognised for international travel into England from 4am on Monday 10 January.

No countries have been added to the UK travel red list, which remains on standby. A further review of all travel measures will be carried out later in the month, and our long-term goal remains to return to safe, restriction-free travel as soon as it’s safe to do so.

Julia Simpson, World Travel & Tourism Council President & CEO, said: “The removal of pre-departure tests and replacing Day 2 PCRs with more affordable antigen testing will significantly boost the UK Travel & Tourism sector and help both it and the whole UK economy recover much faster than expected.

“The testing measures being removed never actually stopped infections coming in and were a blunt policy which only damaged the travel and tourism sector.”

Joss Croft, CEO, UKinbound said “The industry will be very pleased to see the removal of onerous predeparture testing, and the replacement of the day 2 PCR test with a lateral flow test.

“However, this is not job done. January to March is a key booking period for inbound travel and if we are to ensure the successful revival of the UK’s valuable inbound tourism industry, our 5th largest export sector, worth £28 billion to the UK economy in 2019, then the government needs to provide a clear roadmap for the removal of all travel restrictions and to signal that the UK will be fully open for business.”

Greene King Managing Director Andy Wilson Receives MBE In New Years Honours List Issue 91

CLH Digital

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A Greene King managing director has been awarded an MBE in the New Year’s Honours list for services to Business and Charity during Covid-19, benefitting Greene King’s chosen charity partner, Macmillan Cancer Support.

Andy has been with Greene King since 2013 when he originally joined as an operations director before now heading up the company’s food-led brands including Hungry Horse, Chef & Brewer and Farmhouse Inns, as well as Greene King’s hotels.

Andy Wilson, who is managing director for the pub company and brewer’s Destination Food Brands division, has received an MBE for services to Business and Charity during Covid-19.

As well as running the London Marathon most recently, Andy has also while at Greene King cycled from London to Paris and London to Amsterdam, climbed Mount Snowdon and taken part in a Macmillan Tough Mudder challenge, as well as hosting a number of online quiz nights. Each time he has personally raised thousands of pounds for the charity.

Andy has been instrumental in driving £2m of fundraising in 2021 by Greene King’s 40,000 team members, supporting a number of events and even running the London Marathon in October.

In response to the news, Andy said: “I’m absolutely thrilled to receive an MBE and to have helped support Macmillan Cancer Support over what has been an incredibly difficult time for charities impacted by the Coronavirus pandemic.

“Greene King is more than pubs and beer: it’s about creating a heart of the community and giving something back. Our teams have done a fantastic job fundraising this year and it has been amazing to witness. I’m incredibly proud of all of them and this really has been a team effort throughout.”

Greene King CEO Nick Mackenzie said: “Andy has put his heart and soul into raising vital funds for Macmillan Cancer Support and I’m delighted he has received an MBE. He’s a constant driving force within our company, always thinking of new ways to engage pub teams, support centre staff and the Greene King leadership team in raising money. He is renowned for his infectious enthusiasm and energy, qualities that allow him to be so successful in motivating all around him. I look forward to seeing what his next fundraising challenge will be!”

Picture Credit Tom Soper

Gino D’Acampo’s My Pasta Bar Goes into Liquidation A chain of pasta restaurants owned by TV chef Gino D’Acampo has gone into liquidation with debts reported to be in the region of £5m

Meanwhile, D’Acampo is projected to open a second Luciano restaurant this month, named after his son.

The My Pasta Bar chain was launched in 2012 as a grab-and-go initiative that allowed diners to enjoy pasta on the move. The chain was inspired by D’Acampo’s “own experience of the fresh food markets of Naples” and served dishes such as breakfast rotolini pastries, antipasti, salads, pastries, speciality breads and desserts.

D’Acampo said: “I have many friends in Alderley Edge and the surrounding areas, it’s an amazing place and one in which I’m super exited to open. The location on London Road couldn’t be any better, it’s a fantastic property. I’m looking forward to spending time here with my amazing team and incredible, loyal guests.”

According to documents filed with Companies House, the business had liabilities of £4,939,332 to 49 creditors including £133,976 to HMRC, and £37,887 in employee arrears and holiday pay.

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CLH Digital

Issue 91

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4- TRANSPORT.

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

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

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

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

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

COLLABORATION IN HOSPITALITY TO ACHIEVE CLIMATE GOALS

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

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

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

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

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

Commercial Microwave Ovens – Ideal For The Environment 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 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!

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!

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.

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!

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.

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.

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

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 or see page 10.

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Craft Guild of Chefs Opens Nominations for 2022 Awards The Craft Guild of Chefs has announced that the 2022 Awards are now open for entry with the awards ceremony taking place on Thursday 9 June at Magazine London.

There are 15 categories open for nomination to reflect every area of the chef sector, including: • Apprentice Chef Award • Armed Forces Chef Award • Banqueting & Event Chef Award • Chef Lecturer Award • Chefs’ Favourite Branded Restaurant • Competition Chef Award • Contract Catering Chef Award • Culinary Hero Award • Development Chef Award • Innovation in Sustainability Award (individual/company/organisation)

• Pub Restaurant Chef Award • Public Sector Chef Award • Restaurant Chef Award • Young Chef Award The Innovation in Sustainability Award is new for 2022 and it looks at sustainability within your establishment. The Peoples’ Choice Award has evolved into the Culinary Hero Award to showcase the great work we all saw over the last couple of years where chefs from across the industry went above and beyond their day job to help communities, charities and those in need.

Whether you want to recognise a colleague, your team or organisation, or you wish to nominate yourself, we want to hear from you! The deadline for the Craft Guild of Chefs Awards is Friday 18 February 2022.

Complete the online nomination form and send to us with your supporting information – an A4 sheet citation covering the key points for the entry and making sure to answer all the questions in the category criteria along with any menus, pictures, press cuttings etc to support the nomination.

To find out more and nominate online, visit www.cgcawards.co.uk

• Pastry Chef Award

Wexiödisk Celebrate 50 Years of Business by Planting 50 Trees for Every Month of the Year!

Swedish warewashing manufacturers Wexiödisk are delighted to be celebrating their 50th business anniversary in a super sustainable way having pledged to plant 50 trees for every month of the year, meaning by the end of 2022, 600 trees will have been planted.

These trees will be planted via One Tree Planted* whose projects span the globe and are done in partnership with local communities who need reforestation the most.

Cassandra Vitiello, Customer Service Manager at One Tree Planted was delighted when Wexiödisk got in touch to arrange this donation, saying: “One Tree Planted appreciates Wexiodisk’s contribution of 600 trees towards our reforestation efforts. Our work is only possible thanks to the generosity of our donors.”

Pushing the boat our further, Wexiödisk has also pledged to donate 1 tree per person

that visits them on stand P421 at Hotel, Restaurant & Catering (HRC) 21-23 March 2022 at ExCeL London.

Together, these green efforts are ones that link intrinsically with Wexiödisk’s brand ethos as David Glover, Country Manager for Wexiödisk UK & Ireland, enthuses: “As a company that puts sustainability at the very heart, we at Wexiödisk are delighted to be celebrating out Golden business anniversary in such a green way. In fact, there is no better way to mark the occasion given that sustainability has, and always will be a part of our company DNA.”

The Future of FoodTech 22

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Issue 91

By Jérôme Laredo, Deliverect Co-founder & CRO (www.deliverect.com)

WHY FOOD DELIVERY TECHNOLOGY IS IMPERATIVE FOR THE INDUSTRY’S SURVIVAL

With the global online food delivery market expected to reach $192 billion (£140bn) in 2025 (Research and Markets, 2021), it’s fair to say that this is where the future of food lies for many establishments. The COVID-19 pandemic accelerated the hospitality industry’s inevitable march towards tech - restaurants either embraced technology and thrived, or didn’t.

As a result the industry is still going through a period of hyper growth in response to the continuing surge in consumer demand for quick and convenient online food delivery services, via apps such as Just Eat, Deliveroo and UberEats. According to a recent Just Eat Takeaway.com report, food delivery saw a 79% increase in online orders in the first quarter of 2021, nearly double its predicted growth rate globally. At Deliverect, we’ve seen this come to life as we’ve helped to process an average of more than 1.5 million orders per week this year. That’s a 750% increase from the year before.

It’s clear that digital solutions have helped restaurants better serve their customers and adapt to life in the new normal. Online ordering remains a post-pandemic trend set to stay. With most restrictions now a thing of the past, let’s take a look at the tech trends that will continue to impact the food industry pandemic and beyond:

TAKEAWAY IS KING One of the most striking trends this past 18-months was the huge growth of the takeaway market, with many more restaurants adding delivery and pick-up channels. Some of these restaurants were already on delivery platforms, but many had not considered takeout as a viable option for their type of establishment.

Many restaurateurs that joined Deliverect in 2021, having not previously offered delivery, told us that the results from delivery and pick-up orders were so good, they would continue using the channels even as dining rooms reopen. These restaurants are looking at how they can expand upon this and incorporate delivery channels into their long-term strategies.

CRAVING FOR CONTACTLESS It’s clear that contactless technology and minimising human contact is still on the agenda for restaurant operators. One compromise that we are likely to see is technology trying to offer the normal restaurant experience whilst also reducing contact. Further to this, technology that eliminates close contact like digital menus,

tableside ordering and payment apps, and self-service kiosks are likely set to rise.

ROBOTS ENTER THE RESTAURANT AI and automation are also coming to the front-of-house, with KFC rolling out a new AI system to optimise menu performance. This year they announced a new system that will unlock value in the data from the restaurants, core menu and business; in order to help build a holistic, predictive view of each item. This helps KFC to use its data to provide a guest-centric menu, helping its restaurants to deliver the best service possible and to improve its operational efficiency. In order to enhance the customer's experience and its operational efficiency.

We can expect to see more automation in every part of the dining-out process from here on out. AI and robotic machines will work alongside human workers more and more as this will cut costs for operators and improve work-life balance for restaurant workers.

OMNI-CHANNEL IS THE NEW NORM The last 18 months has shown restaurant operators the importance of an omni-channel strategy as so many restaurants took their menus online, interacted with customers through new avenues, and opened up new channels to take orders and payments. We will surely see more restaurants waking up to the importance of an integrated approach. Omni-channel has to be the strategy of the modern restaurant in 2021. Customers are demanding convenience and an excellent experience whether they’re ordering online for curbside pickup, booking via an app and dining in, or ordering from a third party for delivery.

While the rise in food delivery will continue to grow - it's also important to take time to recognise all of the people involved in the food delivery process. On 8th September 2021, everyone at Deliverect celebrated the first annual International Food Delivery Day (IFDD); a new holiday designed to shine a well-deserved spotlight on the restaurateurs, wait-staff, chefs and delivery drivers who make food delivery possible. To celebrate we hosted a series of events in major cities around the world (including London, Manchester and Edinburgh) featuring giveaways, special menu items, music collaborating with restaurants such as BrewDog, Pizza Hut and Le Pain Quotidien.

We also launched the "Hidden Gems" contest, which welcomed small and medium-based restaurants to submit their online ordering "hidden gem" menu item. The winner, Los Costilla in Madrid, Spain received €50,000 plus 1-year's free Deliverect services. An additional €50,000 was divided and awarded to runner-ups, special categories, and honourable mentions including Matthews Yard, a non-profit community cafe based in Croydon, London.

The pandemic has worked to reshape the retail hospitality industry in ways which will spell permanent changes to consumer behaviour - with new and heightened expectations from the brands they engage with.

One thing’s for sure is that we’re going to see technological advances and changes in the future of the industry. Consumers now expect their everyday products to be available through more convenient means - including online delivery. Restaurants, if they didn’t realise it already, have seen first-hand the need to invest in technology or is paramount and play a crucial role in the restaurant industry’s recovery.

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 hospitalityexclusive REAL Hand Cooked Crisps.

pork snacks to suit every pub:

• Midland Snacks Traditional Scratchings is our best-selling pubcard - Great Taste awardwinning 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

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-winning

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!”

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

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

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?”

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 NEW FACE OF REAL

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

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

BBPA Predicts 7.8 Million Pints of Low and No Alcohol Beer Will be Sold this January 24

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Issue 91

But trade association warns most low and no beer won’t be bought or consumed in pubs

‘Dry January’ has always been a quieter month for pubs, with consumers reducing their visits to the pub as they abstain from alcohol.

now need the support of the communities they serve in the difficult months ahead.

The British Beer & Pub Association (BBPA), the leading trade association representing brewers and pubs, has today revealed it expects 7.8 million pints of low and no alcohol beer to be sold this month, as some consumers look to abstain from alcohol for ‘Dry January’.

However, in light of recent COVID restrictions which decimated pubs’ trade over the critical Christmas and New Year period (the BBPA estimates that pubs sold 37 million fewer pints over Christmas – worth £300 million in trade) the BBPA says it is vital that Brits support their locals this January and beyond.

“The range and quality of non-alcoholic beers in the UK has never been better. Some are now available on tap in pubs, making them the perfect option for those doing Dry January who are thirsty for a pint.

However, the vast majority of that low and no alcohol beer will be sold in shops and supermarkets, not pubs, the trade association has warned.

It is therefore urging Brits to support their local this Dry January by enjoying a pint of non-alcoholic beer at the pub – including non-alcoholic beer on draught.

It is therefore urging beer drinkers doing Dry January to support pubs still by enjoying the large range of alcoholic lagers and ales pubs now offer – including on draught.

Emma McClarkin, Chief Executive of the British Beer & Pub Association, commented: “It has been a torrid Christmas for pubs, which

“If more of the 7.8 million pints of non-alcoholic beer we expect to be consumed this January are sold in pubs, it will be a big boost for our sector.

“I urge beer drinkers and pub goers taking part in Dry January to still support their local. With such a great range of low and no alcohol beers in pubs – including on draught – it’s the perfect way to still savour a pint this Dry January!”

Dry January Doesn’t Mean Empty January “Change is not a threat, it’s an opportunity. Survival is not the goal, transformative success is.”

alcohol free tastings or a festival • incentivising customers a free offer to drink • promoting food pairings with non-alcoholic drinks • focus on health. Tap into the mindset by promoting your January venue as a health friendly pub or bar.

• Host a special January party, with the country facing festive restrictions January might be a better month to put some cheer back • entertainment whether it is a pub quiz, pool table or boardgames add a new angle to the day or evening. Again, with the country facing restrictions, and the government encouraging people to stay at home this festive season give them a reason to come out!

Often described as the bane of the on trade, “Dry January” is on the horizon!

Dry January, which started as a bit of a PR stunt by the charity Alcohol Concern six years ago, has now become something a national bloodsport. When it first started in 2013 5000 people took part January this year an estimated 4.2 million took part, an increase of 23,000%!

So, it will come as no surprise to any licensee that January is often a tough month!

But it needn’t be! In fact, it could be seen as an opportunity. Those who temporarily take a break from drinking alcohol are here to stay.

Campaigns like Dry January and Sober October, are only part of the shift towards people drinking less as they become more health-conscious. According to studies 1 in 5 adults do not drink alcohol at all, and pre-pandemic 72% of people were taking 3 days and 62% avoiding work nights.

This shift presents challenges for pubs and bars who do not evolve, not only for January and October, but also in the long-term. What’s good for livers isn’t necessarily good for business, and the decline in trade can hit businesses hard.

John Gemmell, On Trade Category and Commercial Strategy Director at HEINEKEN UK comments: "1/3 of UK adults are now moderating their alcohol intake . Health and moderation are becoming increasingly prevalent in drinkers’ lives, meaning no and low alternatives are becoming a must stock feature – as they are crucial for enticing health-conscious consumers into the on-trade and making them feel part of the occasion. The no and low category is continuing to grow, and is now worth £45m in the on trade alone . Its rapid growth shows no signs of slowing down. As the demand increases, it is even more important to review your no and low offering and adjust your range accordingly.

"By early 2020, the no and low alcohol sector was in 36% growth and worth £94M (0.6% share of total Beer and Cider) in the UK and £8M in Scotland at the start of last year. Its rapid growth shows no sign of slowing down. Covid-19 has accelerated the moderation trend. As more and more people moderate their drinking, abstain – temporarily or for the long term - now is the time to review your no and low offering and adjust your range accordingly.

"Even when moderating, drinkers remain category loyal - meaning a cider drinker would prefer to choose a non-alcoholic cider than a zeroalcohol lager. Therefore, it’s important to have a brand for every drink category, from lager, ale, cider, spirits and wine, so nobody has to compromise."

NOT ALL “DOOM AND GLOOM” That’s true! Although these figures are slightly out of date, according to Kantar Worldpanel, 86% of the adult population had never participated in Dry January (and this is consistent across the last 3 years). Moreover, 64% of people who hadn’t yet participated said they never would.

Furthermore, a study published in the journal Adaptive Human Behaviour and Psychology a couple of years back, found that people who drank regularly at their local pub were happier, more satisfied with their lives, and had more friends.

“The study showed that frequenting a local pub can directly affect peoples’ social network size and how engaged they are with their local community, which in turn can affect how satisfied they feel in life,” said Professor Robin Dunbar of the University of Oxford’s Experimental Psychology department, which conducted the study.

Don’t forget-nine out of 10 people who set out on Dry January have already fallen off the wagon half way through the month

MAKE DRY JANUARY A “TRY JANUARY” “Try January”? Yes, Try January, an initiative to spark positivity at the start of the year and encourage people to come out, try new food and drink in pubs, bars and restaurants rather than stay indoors or stick to ‘The usual.’ An initiative to beat those January blues!

It all began in 2014, following a meeting with cocktail chain Be At One, who had launched a marketing initiative called “Try January” to encourage people to order its new cocktails through the bar’s app, after which an idea developed to encourage people to try new things in pubs across the entire trade, helping boost pubs during the quiet spell, and also helping lift people’s mood at the start of the year by getting experimental with food and drink.

With people look to a healthier lifestyle, operators need to embrace this growing trend to make sure that when guests do venture out, they can offer them a variety of options to ensure they visit you rather than the pub down the road.

This can include: • Maximising your alcohol free offering by getting creative, maybe include

Of course, there are no rules that suggest you have to drink alcohol when you go to the pub and while it’s understandable that people who are not drinking might choose to avoid anywhere that serves alcohol, there’s nothing stopping operators enticing non-drinkers in with a good selection of alcohol-free beer and other non-alcoholic drinks – not just in January but all year round.

BEER John Gemmell, adds, "Heineken 0.0 is the number one no and low alcohol brand . Catering to the 65% of UK adults proactively trying to lead a healthier lifestyle , Heineken 0.0 is only 69 calories a bottle making it the perfect alcohol-free option that doesn’t compromise on taste.

With fridge space at a premium, stocking Heineken 0.0 delivers twice the rate of sale than other big brands in this segment . Or, with 90% preferring draught to bottled beer , consider stocking Heineken 0.0 on draught via SmartDispenseTM BLADE. Serve freshly tapped pints of Heineken 0.0 from any counter-top. BLADE's plug and play advantage means you don't have to swap out an existing tap to meet this consumer demand for draught. Heineken 0.0 is the first alcohol-free draught beer that can use the existing cellar set-up and sit alongside regular beer taps in any pub – allowing operators across the UK the opportunity to maximise on the growing demand for no & low options.

"Through Star Pubs & Bars, we saw that stocking Heineken 0.0 in both packaged and draught format delivers 133% uplift in volume sales versus selling packaged alone , so this is a great option for those with more space. Your customers remain category and format loyal, so having a non-alcoholic beer on draught alongside its alcoholic alternative drives inclusivity and encourages greater sales all-round. "

CIDER John Gemmell, explains, "Old Mout Berries & Cherries Alcohol Free is the number 1 no and low alcohol cider in the on-trade, distributed in over 5,000 outlets. It commands a higher RSP than soft drinks, making it a great way of unlocking additional category value and a must-stock for operators. As consumers remain category loyal, this popular alcohol-free option is an ideal way to entice cider drinkers looking to moderate, making them feel part of the social occasion."

Menabrea Announces Launch Of First Alcohol Free Beer Italy’s oldest brewery, Menabrea, has announced the launch of its first ever alcoholfree beer, Menabrea Zero Zero.

Initially available exclusively through the on-trade, the premium alcohol-free lager beer has a finely balanced taste and excellent, compact foam. Dealcoholised rather than brewed to be 0%, the latest addition is made using the same unique brewing process and 170-years of family expertise that makes Menabrea so remarkable.

Research undertaken by IWSR signalled that the low and no alcohol boom is showing no signs of slowing, with a predicted sales increase of 31% in volume by 2024.

A first for Menabrea, the team has worked hard on the development on Zero Zero to ensure it meets the high-quality credentials customers have come to know and love,

delicate yet full-bodied.

Angus Lawrie, Head of Premium brands at C&C Group said: “We are delighted to now be able to offer an alcohol-free alternative, for those who want to enjoy the great taste of Italy’s most stylish serve, but with 0% ABV. Menabrea has been the superior beer of choice in bars across the world for many decades and the arrival of Zero Zero sets a new benchmark of quality in the non-alcoholic beer category.”

The 330ml bottles are available now from distributors in the UK, including Delitalia, Bibendum, Matthew Clark, and Tennent Caledonian Breweries.

Find out more www.menabrea.co.uk.

An Experience Worth Talking About: The True Impact of Online Reviews 26

CLH Digital

Issue 91

By Richard Drummond, experienced hotelier and COO of Hop Software (www.hopsoftware.com)

Online reviews are crucial to ensure that your hotel is visible and help you to gain the trust of prospective customers. The number of online reviews your hotel has directly impacts key performance measures including ranking on review sites, third party distribution websites (OTAs), search engines, online reputation and overall sales and conversion rates. So, with so much at stake, how can hoteliers legitimately increase the number of reviews given by guests?

LEAVING A GOOD IMPRESSION In our recent research of over 2,000 UK consumers, we found that more than one in three holidaymakers always read reviews before making a holiday booking, while an additional quarter said that they sometimes do. So, with over half of all holidaymakers being influenced by online reviews, it’s worth paying attention to the finer details that will boost your hotel’s reputation.

Firstly, you must create an experience worth talking about. Customer service and excellent communication were top of the list when holidaymakers were asked what would make them leave a positive review, with half saying that this would encourage them to write one. We know that customer service is always key, but the trick to providing this is having the right team in place. Hotels that earn the best reviews tend to place a strong emphasis on recruiting the right people and encouraging them to work to exceptional standards. So, ensure your staff are driven by an expectation of success, rather than a fear of failure.

encouraging guests to leave one. But it’s important to consider their experience first. If the guest has had a fantastic, trouble-free stay then go ahead and ask for a review.

However, if a guest has had a negative experience, management must ask themselves if they have done everything possible to rectify the issue before considering a review request. Guests may still maintain a positive impression if staff have gone above and beyond to rectify problems.

Hoteliers can ask for reviews via guest surveys, comment forms and follow-up email links, which are subtle yet direct methods that make quick and easy for customers. I’d also recommend that follow up emails come from a person instead of a faceless entity as this tends to increase response rates and gives your brand a human touch.

GAINING GUEST’S TRUST

CLOSING THE GAP

Reviews and testimonials are incredibly important for gaining guests’ trust, particularly as over one in three always use them when booking accommodation. However, just 16% of people trust reviews on third-party booking sites and only 8% trust them on an accommodation provider’s own site, so think about the placement of reviews to achieve maximum impact. As well as adding testimonials to your website, encourage guests to leave their reviews on third-party booking sites or social media channels, as this way prospective guests are more likely to trust their legitimacy.

Unfulfilled expectations are the number one cause of dissatisfied guests. In fact, nearly half (45%) said that bad customer service would be the top reason for leaving a negative review, while a further 40% said that the accommodation not being as described would impact their decision. So, close the gap between expectations and reality to ensure your guest’s expectations are met.

Always avoid incentivizing reviews. Offering guests a reward in exchange for a review is unethical and encourages fake responses, generating reviews that fail to reflect the hotel authentically. Giving away incentives in exchange for reviews also gives the impression that you have offered incentives for all reviewers, negating authenticity and discouraging trust in the long-term.

The best advice is to avoid setting unrealistic expectations in advertising. Marketing communications should always provide a true representation of your hotel. Use flattering photos, and even switch up the brightness and lighting, but don’t edit images until rooms are barely recognisable as you could risk disappointing guests on arrival.

It’s important to promote why their stay will be special, but make sure you aren’t overpromising.

WHAT CAN HOTELIERS DO?

ASKING FOR A REVIEW With only 7% of holidaymakers saying that they’d usually leave a review, hoteliers need to be proactive in

The number of reviews your hotel receives online can directly affect revenue. So, gaining a higher volume of guest ratings will improve your competitive online position and visibility but most importantly, encourage potential guests to stay with you over the competition.

We all like to feel special every now and then so great customer service is essential. Small personal touches and rectifying problems quickly are the best ways to make sure that guests are talking about their stay positively.

Registration Opens for Hotel, Restaurant & Catering 2022 events for an unparalleled gathering of the food, drink, hospitality and foodservice industry.”

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.

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.”

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 OnTrade 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

“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.

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

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 www.hrc.co.uk

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Food And Drink Dining Trends Set To Dominate 2022 And Beyond With the industry slowly getting back to some sense of normality, Bidfood, one of the UK’s leading foodservice providers, has revealed the hottest dining and social trends set to shape the industry as we enter into a very different world in 2022.

Through exploring the impact of the pandemic and consumers’ ever-changing habits, Bidfood’s latest report is designed to help operators navigate the changing market, adapt their menus and delve deep into the latest flavours and cuisines dominating the industry.

THE HOTTEST FOOD AND DRINK DINING TRENDS The WOW Factor: The main reasons people are going out for food and drink are all social or celebratory. This trend is all about how people are treating themselves and what it takes to make occasions that little bit more special -– from decadent desserts, to experiential style dining and activities.

The Greta Effect: A focus on sustainability is continuing to grow – in fact, 3-out-of-4 people now actively try to lead an environmentally friendly lifestyle, as well as consumers’ continued desire for more ethical consumption.

Health is Wealth: The health trend continues to rise in popularity, but not in the ways previously talked about. 7-out-of-10 adults are proactively trying to lead a healthier lifestyle in new, unique ways and 8-out-of10 people are consciously looking for menus with healthy options when eating out. As ‘healthy’ food is subjective, operators need to look at all aspects, from the classic less sugar or calories, to those 1-in-3 looking to reduce alcohol.

Celebrating British: Consumers are more eager than ever to support the British economy – which is not surprising given the impact of the pandemic and Brexit. 56% of UK adults are actually making decisions on where to eat out based on the venue’s policy of sourcing British products and 86% of adults are choosing British cuisine more often than they did in 2019.

Flavours less Travelled: Over the last year, the ongoing travel restrictions drove many of us to seek adventure through different means, like food. This has resulted in consumers becoming more experimental with their choices. In fact, 6-in-10 people are now opting for venues that offer new and interesting cuisines, meaning it’s the perfect time for operators to tap into those ‘off the beaten track’ cuisines that are gaining traction: Peruvian – with a vibrant mix of exotic flavours built from Japanese, Spanish and Arabic influences

Scandinavian – well-loved for its simplicity and fresh ingredients, focusing on ancient cooking methods such as preserving, smoking, pickling and salting Burmese – the most niche of the trends, boasting unique tastes with familiar formats such as noodles and curries Pacific Rim – this highlights key dishes associated with health, such as fresh poke bowls Filipino – these cuisines are the perfect combination of sweet, sour and salty flavours, appealing to all variety of consumer palates To read our latest recipes for each trend, please visit the individual trends pages: www.bidfood.co.uk/2022trends Catherine Hinchcliff, Head of Corporate Marketing and Insight at Bidfood commented: “This year we’re excited to see that the food and drink trends surfacing are all about adventure and experience, giving chef’s lots of scope for creativity. Unsurprisingly, consumers are looking for something a bit special on menus to look forward to, balanced against a clear desire to live a healthier and more sustainable lifestyle.

“For our 2022 trends, we’ve worked with CGA to run our own exclusive research, which not only surveys consumers, but also draws from the opinions of food influencers, as well as a Futurist. This means that we can help customers look further ahead, and future proof their menus.”

MACRO SOCIAL TRENDS Alongside the food and drink dining trends shaping the industry for 2022, there are a range of wider macro social trends that have also become increasingly apparent. These trends continue to reveal shifts in consumer attitudes, behaviours and lifestyles, as well as showing that economic, social and sustainable influences are changing how we think, make decisions and act. These social trends explore: Kind and caring – looking at community and ethics Experiences matter – fun immersive social experiences and activities Third space and a changing pace – flexible working and changing lifestyles Going digital – the rise in technology across the industry, from Deliveroo to digital dining-in For full in-depth insights, please read more via our 2022 digital trends guide here: https://bidfood.pagetiger.com/BidfoodTrends2022/bidfood-food-and-drink-trends-2022

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Products and Services Haviland Presents Portofino Fry More For Less with OilChef

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Haviland presents Portofino, a dinner set that masterfully combines Italian taste and French know- how. 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

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-

Shanty Spirit

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

Each Botanical isseparately vacuum distilled to extract and retain the freshness that nature intended.

Finally we add a pinch of Dorset sea salt to remineralise the purest of water with which the spirit is cut.

Let your taste buds take the plunge and transport yourself directly to the water’s edge. As well as being enjoyed as a “Sipping Vodka” or a “Shanty on the Rocks”, Shanty Seaweed Botanical Vodka breathes new life and adds delicious dimensions to some old classics. It also pairs beautifully with seafood.

SHANTY MARY 50ml Shanty Seaweed Botanical Vodka, 125ml tomato juice, 5ml lemon juice, pinch of sea salt, pinch of white pepper, 4 drops of Green Tobasco, 2 dashes Worcester Sauce, Seaweed powder.

Pour all ingredients into tall glass with ice, mix. Garnish with celery and lemon wedge. contact@shantyspirit.com (+44) 7979-237-649 Facebook- @shantyspirits Insta- @shantyspirit www.shantyspirit.com

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

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.

New Moretti Forni S50E Promises Small But Mighty Performance A big bake from a small space is promised with the new high-speed Moretti Forni S50E professional electric oven for pizza, bakery, and pastry, available from Pizza Equipment Ltd.

This evocative small batch Organic Botanical Vodka offers you an experience like no other.

An expertly crafted intricate blend of five hand-foraged organic British seaweeds create stunning undercurrents of Umami flavour. This subtle depth of flavour is further enhanced by ripples of Wasabi, Galangal, Yuzu, Bergamot and Sea Buckthorn dancing on the surface.

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

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 or see the advert on page 7.

Perfect for pubs, bistros, and cafés, as well as pastry shops and bakeries looking to expand their business, the S50E may be one of the most compact ovens on the market but its small size belies its big performance.

Packing all the power and advantages of the larger models in the S series into a unit measuring just 890mm(w) x 1210mm(d) x 360mm(h), the small but hardworking oven reaches a maximum temperature of 450°C and promises energy savings in excess of 35% thanks to patented Eco-Standby™ and Half-Load™ functions, plus the special Adaptive-Power® technology

that regulates energy output according to the workload to produce a perfect bake without waste.

Super-efficient insulation and versatile programming options add to the oven’s solid eco credentials, while the auto cleaning function that uses only heat and no chemicals also saves time and resources.

All S series ovens come with a wide range of accessories and can be customised with specific baking chambers for pizza, bread, and pastry to suit the outlet.

For further information on the Moretti Forni S50E, or other lines in the Pizza Equipment portfolio,please visit www.pizzaequipment.ltd.uk, contact Daniel Phillips on 0208 424 9483, email daniel@pizzaequipment.ltd.uk or see page 7.

Pump Technology Ltd. Pumping Systems for Commercial Kitchens NEW

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

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.

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.

See the advert on page 13.

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Chefs' Buyer's Guide

Bake It Real This Winter Are you squeezed for time? Why not try our quality Vanilla Bean Paste in a tube.

It has been specially created to provide top-quality vanilla in an easy and versatile form, with no wastage and less flavour bake-off. Each tube has a two-year shelf life and contains the equivalent of 20 pods, seeds and all.

Put it in coffee, porridge, smoothies and ice cream, rub it into meats like duck and pork, use it in your cakes and bakes, or as a marinade for fish! Sweet and savoury alike, LittlePod products are gluten free, suitable for vegans and kosher certified.

LittlePod’s responsibly-sourced product range

includes our innovative, easy-to-use natural vanilla paste and organic vanilla pods, as well as our extracts of vanilla, coffee and chocolate.

These ingredients not only support each other in the rainforest, but are also perfect flavour partners in the kitchen.

Visit www.littlepod.co.uk

Introducing Katana Saya, a New Knife Range by Grunwerg inside a Sheath, or Saya.

Our individual knives come in a deluxe gift box, complete with their own Saya or 'Sheath' to protect the blade. There's a stylish wooden Saya for the eastern knives and sleek leather Sheath for the western knives.

VG-10 steel is one of the most premium steels in Japanese culinary products. This high-quality stainless steel is hard and unbreakable and can reach a Rockwell hardness rating of up to 63HRC. The exquisite craftmanship in these knives can be seen in the elegant, layered pattern on the blades.

Introducing Katana Saya, a brand-new premium knife range by Grunwerg. Available in Pakkawood and Olive Wood, the scope of the Katana Saya range is to blend culinary traditions from both Europe and Japan.

The 'Katana' was the prized sword of the Japanese Samurai with its extra sharp blade fashioned from folded Damascus Steel. It was traditionally always protected

The handles are available in Pakkawood and Olive Wood. The deep black finish of the Pakkawood handles strike a balance between opulence and hard-wearing durability. Lightweight and soft in the hand, the Olive Wood handles offer a more natural look, elegantly balanced against the pattern of the steel.

This collection is a long-awaited range and is a perfect gift for any passionate cooks out there.

SHOP NOW: https://grunwerg.co.uk/katanasaya

German Sausage Sales Surge For Winter

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

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 completely. 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 winter.

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.

Primrose Herd Expands with New Processing Facility Primrose Herd, a family business which has been supplying the Cornish pork to retail customers and the hospitality trade for the past 20 years, has expanded to a new site in Newham on the outskirts of Truro.

The large new processing facility will allow Primrose Herd to keep up with demand as online sales soar, with many of Cornwall’s renowned South-West chefs, hotels, pubs and restaurants offering Primrose Herd award winning pork on their menus..

The expansion has been overseen by Sally Lugg, an award-winning farmer and business leader, who has grown the family operation from just two pigs in 1999 to the nationally recognized producer of quality pork it is today.

Sally commented: “There’s a lot of uncertainty and change in farming and food production right now, but our supply chain is short and luckily we’ve got loyal, skilled staff, so we’ve avoided the worst of the recent upheaval.”

She continued: “Despite the challenges of the pan-

demic, demand continues to grow so it feels like the right time to expand into a new facility.”

Ms Lugg said they chose Newham due to its location close to customers in Truro and easy access to the road network, and the large facility has everything Primrose Herd needs to help it expand The butchery in Newham will be the hub of the operation allowing Ms Lugg and her team, which includes Head Butcher Jake Gregory, to continue to meet the demand from their discerning hospitality customers and ethical food lovers.

She added: “We’re increasingly being sought-out by consumers who eat less meat and opt for non-intensive, outdoor-reared pork, knowing that it will be of the highest quality and provenance. Consumers are more aware of where their meat comes from, and what the ethical and environmental implications of that are.”

If you are interested in purchasing Primrose Herd products or have any questions regarding the wholesale side of our business please do get in touch at primroseherd@tiscali.co.uk

Chefs' Buyer's Guide

GLOBAL Knives & Michel Roux Jr Exclusive Offer for Chefs & Hospitality Over the last year, we at Global Knives have been actively supporting the hospitality industry, whether it be through donations to Hospitality Action, support and equipment for professional chefs, or training for catering students. We've also been working with our long-term friend and renowned chef Michel Roux Jr, to come up with new ways to support chefs and students during such a difficult time.

Are you a chef, studying to become a chef, or work in hospitality? We’re providing you with an exclusive one-off discount on knife sets for a LIMITED TIME ONLY. The G-ROUX/3 3-Piece Knife Set includes the G-58 General Purpose Cook's Knife with a 15cm blade, the GS-3 Small Cooks Knife with a 13cm blade and the GSF-46 Peeling/Paring Knife with an 8cm blade, and is

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www.primroseherd.co.uk

priced at just £100.

The G-ROUX/6 6-Piece Knife Set includes the G-55 General Purpose Cook's Knife with 18cm blade, the G-73 Carving Knife with 22cm fluted blade, the GS-5 Vegetable Knife with 14cm blade, the GS-38 Paring Knife with 9cm blade, the G-74 Ceramic Sharpening 'Steel' and the GS20/B Fish Bone Tweezers. This set is available for £200.

The G-ROUX/9 9-Piece Knife Set includes the G-2 Cook's Knife, G-65 Ham/Salmon Slicer, G-20 Filleting Knife, GS-3 Cook's Knife, GS-5 Vegetable Chopper, GS-38 Paring Knife, GS-21 Palette Knife, G-74 Ceramic Sharpening 'Steel' and GS-29 Fish Bone Tweezers. You can buy it now for only £300!

To take advantage of this exclusive offer, visit https://globalknives.uk/supporting-chefs

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

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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

At Primrose Herd we know how important quality is to you and your customers. We supply the finest pork individually prepared to a wide range of customers throughout Cornwall and beyond. These include pubs, hotels, restaurants, farm shops delis, cafés, and box schemes.

Customers can buy in confidence knowing they are dealing with a family business that is dedicated to them.

So whether its belly pork, dry cured bacon or even a bespoke sausage you want for your menu our dedicated and experienced team are here to help.

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

If you are interested in purchasing Primrose Herd products or have any questions regarding the wholesale side of our business please do get in touch at primroseherd@tiscali.co.uk

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

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The Source Trade Show Preview

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The Source Trade Show is Back in February 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.

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

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 artisan producers that you won’t find anywhere

Free Your Spirit with Mermaid Gin Mermaid Gin is hand-crafted on the Isle of Wight using ten ethically sourced botanicals. A small batch spirit, it delivers a smooth yet complex blend of fresh organic lemon zest and peppery gains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire – for a refreshing and invigorating serve.

Working with column stills for a smoother spirit, the process is tightly controlled capturing only the hearts of each batch – the sweet spot of any distillation. This avoids the hasher elements found in the heads and tails to create a pure gin that is perfectly balanced.

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 www.thesourcetradeshow.co.uk

CLH NEWS - SERVING THE INDEPENDENT HOSPITALITY SECTOR FOR 21 YEARS!

We preserve the environment of mermaids by supporting marine conservation projects and working with Hampshire and Isle of Wight Wildlife Trust to restore seagrass meadows around the Solent. Our bottle is also completely plastic-free and made of 100% natural materials, with the seal around the cork being made from corn and potato starch.

See the advert on the facing page for details or visit www.isleofwightdistillery.com Alternatively call 01983 613653 or visit Stand B16

See us at The Source Tradeshow 2022 www.catererlicensee.com

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The Source Trade Show Preview HS French Flint - The Glass Container Specialists HS French Flint Ltd are very pleased to be exhibiting at the Source Trade Show again this year and are looking forward to seeing Old Friends as well as New Contacts on STAND H16.

range and have even more wonderful glass jars and bottles to show you this year. Please have a look at our website www.frenchflint.com or give us a call on 020 7237 1750.

Having moved into a new and larger showroom overlooking the River Thames near Tower Bridge we have continued to expand our

HS French Flint Limited, The Gallery, Springalls Wharf, 25a Bermondsey Wall West, London SE16

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

The labelling gun market can be complicated. Many products are

Barton Reed & Co Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds.

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve.

We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

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

Barton Reed & Co is a familyrun business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relation-

known by different names depending on their use.

Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including autoincrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

Visit us on stand H4 to view our products. ships with our suppliers to give you the best furniture available with a service that goes above and beyond our customers’ expectations.

Seven reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help.

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk

SEE US ON STAND H33

Cleaning, Hygiene & Infection Control

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

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Cleaning, Hygiene and Infection Control Issue 91

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

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

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

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

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

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

ASSESS AND MANAGE THE RISKS The minimum you must do is: • identify what could cause injury or illness in your business (hazards)

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

GO THE EXTRA MILE

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

COVID-19 restrictions have been lifted, but the virus is still in circulation and many consumers are still nervous about its potential spread. Reassuring staff and customers that you take these concerns seriously will have many benefits and show you are going the extra mile to keep everyone safe.

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

With this in mind, you need to assess the risk of poor ventilation to help you identify spaces with poor ventilation and take action to improve it.

Opening a window, even for just a short time, so fresh air can disperse and blow COVID-19 particles away helps to reduce the risk. Make sure you aren’t overcrowding spaces and if you can’t get enough natural fresh air, consider introducing a mechanical system.

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

TRAINING, TRAINING, TRAINING Training staff in health and safety and food safety, including allergen requirements, will improve awareness and ensure compliance. Providing training at induction means staff will have the knowledge before they hit

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

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

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

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

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

Encouraging Better Handwashing with Hand Hygiene, Anywhere… Anytime!

Intellimix from Ideal Standard With the Hallco RHAMHWS+ Mobile Hand Wash Station Ideal Standard, one of the world’s leading providers of bathroom and washroom products, has launched Intellimix, a smart, cost-effective solution to support better hygiene in spaces as the commercial world reopens.

Designed to dispense both soap and water with every use, Intellimix is completely touchfree, guaranteeing improved hygiene standards in public washrooms. Ideal for offices, leisure facilities and other high-traffic environments, such as shopping centres, hotels and restaurants, and airports, the fitting significantly lowers running costs while being sustainable and reducing waste.

Despite delivering an optimum volume of soap with every wash for improved hygiene, Intellimix actually reduces the overall amount of soap and water typically used in washrooms with traditional fittings, minimising waste and generating cost savings of up to 80 per cent on soap and 85 per cent on water.

Maintenance and cleaning is also hassle-free, with less frequent and faster soap replacement compared to traditional dispensers, and reduced cleaning required with all soap directed into the bowl.

Bluetooth enabled, Intellimix also offers parameter settings which can be easily controlled by facilities managers via a smartphone. From the palm of their hands, they can conveniently change a variety of settings on all taps in a building, including how much soap is dispensed, how long water should flow and how often anti-stagnation flushing should occur. Intellimix also sends notifications when soap is running low to avoid unnecessary physical checks.

The fitting is available in Chrome and Black Onyx versions, while panel mounted models will launch later in 2021. What’s more, the screen can also be set to display a company logo or any advertising image during idle times.

As well as the fitting, Ideal Standard has also developed Intellimix Mild Antibacterial Foam Soap, a unique formula to ensure flawless performance and optimal hygiene. Irritant-free and with a rich, thick texture, it is gentle on skin and offers a luxurious experience every time.

For more information, visit: www.intellimix.co or see the advert on page 19.

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!

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Hospitality Technology

How to Improve Digital Ordering as a Bar or Restaurant

By George Ioannou, Managing Partner at Foolproof, a Zensar company (www.foolproof.co.uk) critical as hospitality has taken a real hit with many struggling to survive and revenues expected to fall by around 33%.

For safety reasons - predominantly social distancing many local pubs and high-end restaurants alike have become reliant on digital shortcuts to capture and process orders. In many instances, these are hacks, quickly introduced, with time being of the essence, and therefore lacking the data and insight that can be captured from testing with real users.

ordering from employees.

want me to sign away my life.”

Yet ordering via conventional means erodes the opportunity to provide a more streamlined experience by automating processes. Perhaps even more importantly, it also doesn’t free up employees to offer a more premium service in other areas, and create the experience diners are craving. Two potential areas of cost optimisation or value creation.

Another idea is to form alliances with other bars/restaurants (five major groups own most of the pubs in London for instance) and agree to fund a shared platform. Uber Eats, Just Eat and Deliveroo are exploring new avenues and partnerships too.

WHAT CAN BARS AND RESTAURANTS DO TO IMPROVE DIGITAL This means the digital experience of ordering at table, ORDERING EXPERIENCES? now very much a part of the overall dining out experi-

The appetite to eat out and socialise again gained momentum when lockdown restrictions were lifted in England. But with yet more uncertainty around the festive season and bookings in a state of flux, how can restaurateurs ensure they are in the best possible shape to navigate their way through?

Adding the wow factor and engaging with guests is

ence, is laden with friction, causing untold frustration for customers. A piece of recent research* we commissioned indicated that over 40% of people prefer to place an order via an app in a restaurant, yet very few people want to download applications or set up new accounts to order a drink without an exchange of value e.g. sign up for an account with us and you’ll receive ten percent off your round.

Unless these experiences improve, customers won’t continue to adopt them. If a digital ordering experience is too difficult to navigate and fails to enhance, or complement the overall dining or drinking experience, customers may go elsewhere, simply stay at home or maintain their reliance on the age-old convention of

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:

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.

Having run an external poll* and conducted pieces of insight and strategy for leading restaurant and bar chains on their ‘at table’ digital ordering solutions, we’ve put together our top tips for brands wanting to nail the digital ordering experience.

PROVIDE OPTIONS Many consumers have been forced into gaining experience with technology since the pandemic hit.

Although unsettling at first, repeated use has built a level of newfound confidence in basic processes when using both the device and platforms.

However, for those still adjusting to the digital shift, anything outside of two to three user journeys and an experience can become overwhelming. In our experience, it’s all about providing options and not solely relying on digital.

To avoid excluding those who may struggle to navigate a digital experience, or the guests who simply prefer to talk to the front of house team, there has to be an alternative in place. Businesses must leave a place for table service, or ordering at the bar. More and more pubs, including London’s famous Blind Beggar in Whitechapel have introduced “Request service” buttons to overcome this issue and serve those with confidence or capability issues.

A CENTRALISED PLATFORM The most common source of annoyance for those heading out to bars and restaurants is having to download (yet another) app. With a centralised platform to consolidate digital ordering at the table, you can provide a cohesive experience while developing something of your own.

This could come in the form of browser-based pages, progressive web apps (smaller, lighter, and downloadable versions of web pages), or full-blown iOS/Android applications.

Each of these approaches work well for chains who have the ability to develop their own centralised platform. White-label platforms also exist that can benefit smaller players, but are often basic.

Your Round appears to be getting it right, with one poll respondent saying: “The best in-app ordering experience I had was using Your Round. Of all the apps I’ve used, it’s by far the most straightforward and doesn’t

DO RIGHT BY YOUR CUSTOMERS In a social setting, ordering through digital can be inherently anti-social, and often stunts a conversation.

That’s complicated by it not working at all, or forcing people to follow a convoluted process.

One poll respondent said: “...QR codes that take you to static pdf menus are not user friendly and the design isn’t equitable. The text is tiny, doesn’t appear all at once and requires a high level of dexterity to navigate.

These menus have served a purpose during the pandemic, but need to adapt quickly to account for all user needs.”

Another said: “There’s lots of really poor apps/sites, I guess a consequence of having to rush out solutions whilst being inexperienced in doing so.”

The right ordering experience won’t cost your business the earth, yet the wrong one might. Start by asking your customers what they want from an experience.

What will best suit their needs? And take a look at your competition as well as other adjacent experiences e.g. what does the world of online grocery, or ecommerce get right? Using this insight to form a strategy for your experience means you won’t stray far from the perfect solution.

You also don’t want to overload your experience (browser-based or app) with features. While in a pub, ordering drinks and food is often all your customers will want to do. Unless you’re introducing a loyalty scheme, or an exchange e.g. discounts, don’t make your customers sign up for anything that is not providing value to the experience.

THE BOTTOM LINE If bars and restaurants push for a fully digital service, loyalty will be lost. Customers want and, for those without the confidence or ability to navigate current experiences, need an alternative. Without options, you’re going to marginalise large segments of your customer-base.

Novel “service” buttons akin to Bob Bob Ricard’s famous “press for champagne buttons” provide a lowcost alternative. Whereas introducing self-service screens at tables, like McDonalds, could work for others. Regardless of the solution, now is the time to think carefully about the future of ordering as a bar or restaurant.

Digital is likely to play a part in future dining and drinking experiences. Try not to think of it as a handicap or fad. It could be the making of your brand, and something it will become renowned for.

New Products from SAM4S SAM4S, a leading manufacturer of store automation products, is happy to introduce you the brand new products in 2022.

We are going to launch New CPU based on mainboard 7th generation Elkhart Lake J6412 for PC POS lineups. It is 2.5 times higher in benchmark score comparing to 4th generation Baytrail J1900 CPU. We will apply new mainboard to our current main POS products, TITAN-S series and Forza series. We also plan to introduce new style stand on TITAN-S model to offer various options for customers.

With the growing demands on self-ordering KIOSK products, we are offering diverse choices to customer for different working environment.

To start with, we have SK series KIOSK in 15” & 21.5” PCAP Touch screen with J1900/Elkhart J6412/Core i3 & i5 CPU supported. It is equipped with 3” printer, 2D barcode scanner &WIFI available.

We have also slimmer type of SK series which fit better for compact and confined environment.

Secondly, we are newly introducing Compact KIOSK using our POS system. You can have various options in screen size of 15”, 15.6” and 18.5” with low-end CPU Celeron N2807, N3160, J1900 and Elkhart J6412 to high-end CPU Core series. It is All-in-one KIOSK with 3” printer integrated in compact size and small foot

Stand allowing space flexibility. In addition, it has price competitiveness than general type of self-ordering KIOSK. Lastly, we are preparing completely new design of 21.5” KIOSK with user-friendly shape which is to be launched in 2nd half of 2022.

Due to global pandemic, the demand for contactless product such as Kiosk for self-ordering & self-checkout has increased rapidly. SAM4S KIOSK would be the perfect solution for your choice.

See the advert on the facing page for details.

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Hospitality Technology

Empowering Your Ambition with Xledger or drilling-down to source transactions for a 360° overview at the press of a button. With no requirement for new IT infrastructure, you can grow your business without interruption.

How often do you find yourself needing to update your POS, ticketing or booking systems to keep up with what customers want?

Adapting to the pandemic-enforced restrictions put in place for venues and hospitality settings only added to the on-demand nature of distributed ordering and payment capabilities.

Connecting these ever-adapting external systems with your back-end finance software shouldn’t be a factor holding you back.

It can be achieved seamlessly with Xledger’s advanced cloud-based finance software that allows for effortless custom integrations with external systems. It helps over 10,000 organisations in 60 countries streamline, digitise and automate their finances.

With Xledger, you’re always in control, whether that’s comparing actuals against budget, forecasting year-end

As a cloud software with an open API, Xledger can integrate with any other system to empower your organisation with one version of the truth. It automates financial tasks by up to 75% allowing you to spend less time processing transactions and more time analysing the result of them. From automated workflows to recurring billing, Xledger allows you to improve efficiency and streamline operations. Automated, configurable reports and real-time dashboards allow you to slice and dice data from every angle.

Ultimately, the 100% cloud solution helps you to reduce costs, run a leaner, more efficient finance function and understand key financials in real-time. This gives you the opportunity to add real value to your organisation and frees up your time so you can focus on tasks that grow the business.

If you would like to find out more about Xledger or to book a demo you can contact them by emailing mail@xledger.co.uk or call 0117 457 3293.

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.

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

Most operators recruit students for their flexibility, enabling them to fill the gaps in their staff rotas. Juggling students’ availability around their lectures can be a challenge for whoever has to create the staff rota. This is why Bizimply’s ‘Unavailability’ and ‘Deactivate/Reactivate’ features are being welcomed by their customers.

Bizimply CEO Conor Shaw said: “So many of our

hospitality customers rely to some extent on students and it’s a relationship that brings benefits to employer and employees. Managing a team where some members are unavailable for certain shifts and not 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.

Visit Bizimply at www.bizimply.com

How often do you find yourself needing to update your POS, ticketing or booking systems to keep up with what customers want?

Xledger is an advanced, cloud-based finance software that allows for effortless custom integrations with external systems, so you never need to worry about your finance software holding you back.

Our powerful automation and real-time reporting tools support a live consolidation across the group, enabling venues to compare actuals against budget, forecast to year-end and drill-down to source transactions for a 360° overview at the press of a button. With Xledger, you’re always in control.

We provide venues & hospitality with: ✓ ✓ ✓ ✓ ✓ ✓ ✓

One, live version of the truth In-system, real-time reporting with role-based dashboards Flexible and bespoke integrations OCR to eliminate costly data entry errors A paperless workforce with automated digital workflows Consolidated reports in seconds rather than weeks Accessible from anywhere, all you need is an internet connection

To find out how Xledger can help your hotel or catering business, simply email: mail@xledger.co.uk or call 0117 457 3293.

Book a demo today!

Hospitality Technology

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Sustainability and Personalisation Will Prevail in 2022 Peter Moore, Lolly CEO, offers his predictions for a year of further change in hospitality – underpinned by technology (www.itslolly.com) 2021 has been another year of highs and lows for hospitality, with the joys of reopening shadowed by enduring challenges, including staff shortages, no-shows and supply issues.

As we move into a New Year, there will be several priorities we need to consider as we navigate our way through these turbulent times. We must not neglect the core values of sustainability and personalisation, as well as the duty of care we have to our customers in terms of safety and security. Hospitality technology will play a big part in the hospitality sector facilitating and embracing these values.

REDUCING POWER CONSUMPTION Sustainability will be ingrained within every part of our lives moving forward. Technology companies should be reviewing the power consumption within their organisations, as well as assessing and strategising on how they can support clients in managing and reducing their power usage.

This relates to both hardware and software. Investing in and providing products that have lower power consumption, or building into software code hibernation modes, which allow for power cycles and automatic updates before opening every day, will help ease power usage reduction.

KEEPING CUSTOMERS INFORMED - SAFETY AND SUSTAINABILITY Allergen management will continue to be a big topic and there is an ongoing process to develop the most seamless and effective processes to

keep customers safe. As personalisation and data collection in the sector grows this will improve. For instance, automatic allergen alarms built into apps or software could support hospitality providers in safeguarding themselves and their customers.

As well as allergens, consumers are expecting more from hospitality providers in terms of detailed nutritional information and the carbon footprint of their products. They are interested in the whole supply chain, product origins, and what companies are doing to cut back on their carbon footprint.

Environmental information that visually flags products with a high carbonfootprint, or shares the product origin, could begin to appear alongside allergens and nutritional data on app and self-serve unit menus, as well as on PoS software. Carbon-footprint calculators could be built into apps to allow users to calculate the environmental impact of their meal or drinks, down to the type of milk they choose for their coffee.

APPS HAVE PEAKED As predicted, apps have been prominent in 2021. Yet, we are now in the early stages of maturity and subsequent diversification in the tech life-cycle of this product. Their use will settle and solidify, particularly playing a big role for larger hospitality organisations and corporate caterers.

However, consumers don’t want to download an app for every visit or experience. Web-based ordering, particularly in-house will remain a big trend. Tableside ordering, with QR codes, browser-based menus, ordering and payments software will continue to be popular in 2022. Technology providers need to ensure a secure, seamless process and complete integration with back office and kitchen, as well as loyalty and payments.

place and create more seamless payments. New products will also improve accessibility by reducing payment costs for merchants.

Direct bank transfers (via QR codes and pay-by-link) are currently free, but at some point this will be commercialised by banks etc., as revenue is lost from other payment methods. Ensuring consumer protection should be a priority for technology providers, and hospitality businesses need to understand merchant liability.

THE NEW-LOOK Windows 11 operating system was launched in October 2021, and with most hospitality tech operating on Windows software, in 2022 we will see a hardware refresh, as companies who are upgrading systems change their hardware to be compatible with the new OS. Alongside pin-on-glass and other more streamlined PoS and payments methods, this change will result in hospitality environments evolving to look slightly different and more modernised. This will happen slowly, but there are many bigger sites and companies with legacy systems that are going to need to start investing in upgrading their systems, so this will speed up the shift.

In line with sustainable practices, technology providers should only be advising hardware updates only where it is necessary or beneficial from both a business and environmental standpoint.

CONTINUED TECH ADOPTION AND ACCEPTANCE CROSS-GENERATIONS

PAYMENT METHOD EXPERIMENTATION

The older generations are still using tech and adopting new ones, which means that hospitality providers have even more reason to embrace technology - they can be confident the majority of their customers are ready.

New products and entrants to the market will continue, as the industry and consumer habits shift and experiment in the ‘new normal’. In 2021 we saw the extensive rollout of QR codes, and on a lesser scale pin-on-glass and e-wallets. These products are going to continue to change the market-

Generation Alpha are coming into the marketplace. They have fewer reservations about sharing their information, and this openness with data will impact and improve the hospitality experience, leading to greater personalisation.

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

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.

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

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.

Touch boasts a variety of features such as: a complete Stand alone or Multi Lane, Cloud Management, Online

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

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Outdoor Spaces

Stylish Luxury Gazebos From White Pavilion Hi, I'm Tim Burdekin, and I've designed and built the White Pavilion Garden Gazebo to be your perfect, all-weather gazebo for all the seasons.

I designed the White Pavilion Garden Gazebo range to be combined with a variety of lighting, heating, coloured canopies and side screen options to help create the perfect gazebo for your outdoor space, garden, patio or hot tub area. They're 100% waterproof and designed to withstand the very worst the British weather can throw at them. And they're guaranteed to survive 100 Mph Winds - see 100 Mph Windproof.

Our stylish hospitality gazebos Generate More Income from your outdoor space. Keeping your customers comfortable outdoors, the more time they will spend with you…. which means more money they will spend with you.

A White Pavilion Gazebo gives 100% Waterproof Protection...100 Mph Windproof Guaranteed...100%

Sun Protection......and comes with a 5 Year Guarantee - Your gazebo choice doesn't get better than this.

If you have any questions at all, feel free to get in touch. Give our team a call - 01653 695 285 or visit www.whitepaviliongazebos.co.uk We're here to help you get the very best from your outdoors.

The Bio Climatic Pergola from CambridgeStyle Canopies

products on mainland Britain. We have a chain of partners that can assist you locally.

The Bio Climatic Pergolas are a modern aesthetically pleasing addition to Pubs, Clubs, Restaurants, Hotels and many more commercial outlets.

We have even installed on roof of new eight storey city centre students accommodation building for relaxing area.

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

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

Cambridgestyle Canopies 01353 699009 office@cambridgestyle.org www.cambridgestylecanopies.co.uk

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

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 or see the advert on page 2.

Design and Refit 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

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

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

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.

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.

Visit www.saniflo.co.uk or see the advert on page 13 for further information.

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CLH Digital

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Design and Refit Space Saving Solutions Without Compromising On Performance 46

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Issue 91

By Tim Charlton, managing director of Euro Catering Equipment, UK distributor for Giorik.

What are the latest and greatest features chefs should look out for when it comes to this equipment?

Space is one of the biggest limitations in any pub kitchen, as operators try to strike the right balance between maximising space for paying customers whilst providing enough room back of house to serve them. Whether it’s a historic building or a new-build, ask any pub chef and they’ll tell you they’d like more space in the kitchen.

Of course, space constraints don’t just pose logistical challenges for staff, they also impact what equipment can be installed. That’s why slimline ovens are proving increasingly popular and manufacturers are working incredibly hard to deliver the same performance from a smaller footprint.

Giorik offers a number of slimline models across its Kore and Movair combi oven ranges, including a choice of ten countertop Kore ovens (6 or

10 x 1/1gn) which are just 520mm wide and can be stacked two high to get the most capacity from the smallest footprint.

Unique to Giorik, a gas slimline model is also available in both 6 and 10 x 1/1gn format, as well as models with an internal boiler.

Or for complete flexibility, the Movair MTE523W from Giorik is a 13amp countertop 5 x 2/3gn model - universally popular in pub kitchens because it can be plugged in anywhere. And still just 637mm wide.

The most important thing with any slimline model is that they don’t compromise on performance or functionality. All of Giorik’s slimline combi ovens are fitted with touchscreen programmable controls, an automatic wash system, multi-level shelf timers and a core probe – for maximum performance from a minimum footprint in smaller kitchen spaces.

Visit www.euro-catering.co.uk/shop/brands/giorik or www.giorik.com/en/home.html

MST Auctioneers

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons.

We also hold regular Auctions ”On Site” and "On Line" See the advert on this page for further details.

Choose the Classically Chic Curves of Bentwood Chairs To advertise in the

Caterer, Licensee & Hotelier Tel 01202 552333

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.

Bar Station Design Has Never Been So Flexible: fleXtations fleXtations also helps bartenders work on an ergonomically designed station, as well as having a wide range of functional modules that are designed for bartenders’ use.

Who’s behind fleXtations?

Innovator of fleXtations is a manufacturer and contractor called F&D Proje. Based on 25 years of business experience in Turkey and having accomplished numerous projects in Europe, Asia and Africa, F&D Proje launched its branch in the UK in 2019.

Despite being pretty new in the UK local market, F&D Proje has rapidly gained solid references mostly in London bar scene. World-wide recognized venues such as Nightjar, Bar Swift, Gibson and Amaro have their kitchen and bar systems set up by F&D Proje.

Further info is available on Instagram accounts: @flextations and @fdproje Everybody in kitchen and bar design would agree that there is no perfect design that works for every user in every occasion.

Especially, when it comes to bar design. Every inch needs to be precisedly taken care of. But, bar operation is always dynamic. In some hours, the bar station would need to be suitable for prep hours, while in the following hours it may need to have space for a number of bartenders preparing cocktails for the guests and the floor.

F&D Proje has come up with an innovative system that allows end users redesign their bar layout any moment they need to.

The system is basically composed of different functional modules sitting on top of a giant well. All these modules are interchangable to redesign according to the end users’ needs.

Design and Refit

Issue 91

CLH Digital

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

Perfect Refrigeration Performance, Outstanding Energy Efficiency

German engineered appliances from Liebherr provide exceptional refrigeration and freezing performance for your business.

Ergonomically designed with efficiency in mind, our spacious refrigerators and freezers allow you to store fresh food and ready-to-serve dishes in a well-arranged, easily accessible manner.

Manufactured in Europe using robust, high-quality materials to meet the demands of a busy commercial catering environment.

The fronts, compartments, and containers are all conveniently designed for easy cleaning making Liebherr appliances ideal for bars, bistros, and restaurants.

Liebherr's under-worktop

appliances for the food industry offer generous storage space while taking up little room. They can easily be integrated below a worktop as a space-saving option and provide a highly appealing presentation platform for drinks etc. The interior lighting, with its own on/off function, further enhances the display of your products for optimal effect.

The beverage industry also requires perfect refrigeration performance. Drinks are deliciously chilled and ready for sale even after a short storage period. The combination of modern refrigeration components, powerful and climatefriendly coolants, and precise control systems ensure low-cost energy efficiency.

To find out more information please see that advert below.

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

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Property and Professional

Issue 91

Weathering the Financial Storm It’s undoubtedly been a difficult time for many within catering and foodservice. With the combination of Brexit, COVID-19 and pinches to the economy, it’s no wonder many are looking to diversify or change to stay afloat.

Rick Smith, MD of Forbes Burton (www.forbesburton.com), a business advisory firm specialising in insolvency, suggests how businesses can make the most of their situation.

It’s often the small changes that make the most amount of difference. If firms within catering and food are concerned with the state of their business, they should take steps to remedy this as soon as possible. For example, taking a look at your current strategy could work wonders. Is there anything that could be changed easily? It’s best to make a point of this, speak to professionals who may be able to identify weak areas and help strengthen your offering as well as your finances.

Restrictions have taken over the past few years, with many in the catering industry suffering from a lack of live events, cancelled plans and a general recruitment problem that is yet to be solved. All these things can compound to make what is usually a lucrative, seasonal business a success into an unstable, fraught experience.

If you don’t have a business plan to hand, then make sure you review or create one. Are there any areas of your business where costs could be cut? Could you plan for different scenarios of problems and how they can be overcome?

If you are struggling to find areas to save cost, looking at your suppliers could be a great start too. Just because you’ve been with the same one for 10 years and they’ve always been good doesn’t mean you have to stick with them forever. Do the research on any new suppliers beforehand though, reliability and fulfilment needs to be balanced with cost. An unreliable supplier can ruin your business, especially in a time where supply chains have been weakened overall.

You should also look at your marketing plan – has your niche market changed? Are you still using the right messaging and communications channels? Marketing shouldn’t be the first thing that gets cut when looking to save money, but making sure you are on the right platforms for your audience is essential. Otherwise you risk shouting into a void where nobody is engaged. Follow where trends dictate and learn to regroup and reuse content to get the maximum value from your marketing.

Cash-flow is a common problem within catering, from clients not paying on time to the rise in material costs and labour making their mark felt in a very real way. It should be an area that is closely watched. Quick fixes such as short-term cash injections may help, but is it just kicking the can further down the road if the business is actually no longer viable? It may seem obvious, but borrowed money has to be repaid. That piece of equipment you are thinking of purchasing might make you money in the long run, but what does it mean for your short-term cash flow? Could such a purchase cost you more than you think?

It’s always a good idea to take the time to negotiate too, there’s a real chance you might be able to talk to suppliers or clients to review terms or arrange payment structures. Could you arrange a retainer structure for fair use of materials or equipment? The possibilities are endless.

Whatever you do, there is always room for improvement and specialists out there to help. Burying your head in the sand is simply not an option.

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.

So … instead of just getting our own well-established, 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).

David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL.

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.

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.

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

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

By Charlotte Ashton, senior solicitor and head of immigration at ESP Law (www.esphr.co.uk) The hospitality sector, while trying to recover from the pandemic, has been hit with a significant shortage of workers. Brexit, combined with the displacement of many people during the COVID crisis, means employers are struggling to fill tens of thousands of vacancies.

HR teams can work with hospitality managers to ensure that policies and procedures around recruitment, training, retention, and promotion are clear and understandable so anyone joining a business can see there is a long-term future.

One appealing proposition for potential new recruits is the opportunity for individuals to complete apprenticeships – this also has a positive effect on employee retention. Government incentives are available for businesses who take on new apprentices too, which makes this an attractive option.

In addition to these issues, the industry acknowledges the need to ensure it is an attractive proposition for future employees by promoting potential career paths.

Therefore, when facing these challenges, HR professionals must be creative to ensure that any recruitment difficulties are mitigated, and hospitality can start to thrive following a period of extreme difficulty.

Many hospitality businesses have had to evolve their offer to keep going throughout the pandemic, which naturally results in a change in how staff work. This could mean that fewer front-of-house staff members are required, with more roles available for workers with particular skills – especially in kitchens.

Here are five concerns currently facing sector organisations, and the legal guidance and employee relations (ER) advice on how to tackle them…

HR teams can work with their managers to look at upskilling opportunities for staff to help boost motivation and morale. Development programmes can be planned too, with a view to long-term talent retention who make up a multi-skilled workforce.

3. WHY ORGANISATIONS MIGHT WANT TO FOCUS ON PROVIDING RETRAINING OPPORTUNITIES

1. THE BREXIT EFFECT

4. THE IMPORTANCE OF PRIORITISING WELLBEING

Much has been made of the impact of Brexit with many industry positions – normally held by EU workers – now being left open due to workers leaving the UK, and the need for new EU workers coming to the UK to hold a visa.

The pandemic has highlighted the need to focus on staff welfare with many individuals suffering mental health issues due to the distress and confusion of the pandemic. HR managers should review existing policies and focus on Employee Assistance Programmes and other benefits to ensure workers are fully supported.

When hiring from outside the UK, an employer requires a sponsor licence and the role will need to be considered skilled enough for the individual to obtain a visa.

The ‘skilled worker’ visa is intended to be a simpler process than its predecessor, the Tier 2 visa, however it still poses a challenge for the hospitality sector. The main issues centre on many roles not being considered skilled enough and those which are, may fall short on the required minimum salary.

Positions which may be sponsored include head chefs, speciality chefs, and sous chefs as well as hotel managers. Employers considering this option will need to take specialist advice to ensure the jobs they are trying to fill, will allow them to sponsor workers from outside the UK.

2. PROMOTING HOSPITALITY AS A CAREER In order to attract new recruits into this sector, the potential career paths available should be highlighted.

Additionally, engaging them in the implementation of wellbeing initiatives can prove to be meaningful and have a positive effect.

5. REVIEWING PAY AND BENEFITS In a competitive recruitment market, employers will need to consider if the package they offer applicants is still attractive. Benchmarking should be carried out to ensure pay on offer is appropriate in the current climate. HR managers should also think creatively around non-pay benefits and consider what they can offer which truly appeals to the people they want to recruit.

There are clearly challenges ahead, but also opportunities for HR professionals to help shape long-lasting and rewarding career paths within the hospitality sector. Now is the time to position their business as an ‘employer of choice’ as organisations look to grow and thrive beyond the pandemic.

Property and Professional

Impressive and Beautifully Restored 17th Century Character Inn and Restaurant for Sale The Rock Inn is a substantial and imposing property,built out of local stone, character country inn with origins reputedly dating back to the 17th century.

Presented to an exceptionally high standard throughout having been the subject of a fastidious programme of refurbishment and improvement by our clients during their 8 years of ownership, the inn is renowned for its ambiance and character, retaining original charm within a superior trading environment.

This high quality destination inn and restaurant is highly regarded for its food and letting bedrooms and briefly comprises:- Main Bar (24+), Dining Room (20+), Snug (10), Commercial Kitchen with Ancillary Facilities, 8 High Quality Letting Bedrooms (all with private bathroom facilities) and a flexible One Bedroom Owner’s Apartment. Externally, the inn has an Alfresco Seating Terrace directly to the front for around 14 customers, Private Customer Car Parking Areas and an Additional Area of Land opposite.

The Rock Inn is a highly regarded and exceptionally well-presented quality country inn with strong trading figures and a viewing is highly recommended in orderto

fully appreciate the exceptional quality and standards inherent throughout all aspects of the property. The potential exists to reconfigure the letting accommodation to provide additional owner’s bedrooms, if so desired. £465,000 for the valuable freehold interest as a going concern business and full trade inventory. Wet and dry stocks to be additional at valuation.

Strictly by appointment with the vendors Sole Selling Agents.Tel: (01392) 201262. Email: info@stonesmith.co.uk

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

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

LH £95,000

6011

LH £35,000

4810

Potential to Increase Trade Levels

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

FH £597,000

4811

LH £89,950

2131

DARTMOOR DEVON

SOMERSET VILLAGE

EAST DEVON COAST

Day Time Only Café & Restaurant

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

Issue 91

CLH Digital

49