CLH Digital - Issue #94

Issue 94

Treasury Urged to Call Time on Over-Taxation of Beer and Pubs www.CLHNews.co.uk

Trade bodies and Europe’s largest consumer group, representing UK brewers, publicans, and beer lovers, are today urging the Treasury to look again at the tax burden heaped on the sector.

In an open letter to the Chancellor, the ‘One Voice for Beer’ group make clear their broad support for the Government’s Alcohol Duty Review, including key proposals that incentivise consumption of lower-strength products and, for the first time, recognise the important role of pubs within the duty regime.

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However, they urge further action following an “incredibly tough” pandemic.

The intervention follows a fraught festive period, with trading down 30% on average across England during the second half of December, compared with 2019, according to data from CGA. We “cannot ignore the fact that the tax burden on UK beer and pubs is still disproportionally high”, the signatories say.

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CLH Digital

Issue 94

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL We lead once again with another call on the government/Chancellor to cut alcohol duty. Several leading trade organisations, representing UK brewers, publicans and beer lovers and Europe’s largest consumer group, One Voice for Beer, have urged the Treasury to once again examine the tax burden piled on the sector.

EDITOR

Peter Adams

This call couldn’t have come at a better time for today’s “blog”. The world and his wife knows that alcohol taxes on beers, wines and spirits are punitively high, and it is something we have regularly highlighted and complained about.

I always felt that the wider public “sort of put up” with these ludicrously high taxes, when complaints came they always came from the sector and not the

public.

The public tend to vote with their feet, and 25% of pubs in the UK have closed since 2001 (although I am referring to figure a couple of years old so I suspect it is now higher).

Take this fact from the lead article: UK Brewers pay over 40% of their turnover in taxes, primarily beer duty, whereas on-line Gambling companies pay only 7%.

There it is, right there! Greedy governments (not just this one, but all previous ones) hammering the sector with taxes.

At the same time we received today’s lead story, we also received an article from Wine Lovers UK, again highlighting the unfairness and the punitive taxes paid on wine, which they say targets women in particular. It has been suggested that duty accounts for around 10% of the price of an average pint of beer in a pub, 57% of the cost of a bottle of wine, and 79% of the cost of a bottle of spirits.

My point above regarding the public voting with their feet follows rather concerning feedback I also read in our local paper.

As a critic of mainstream and their sensationalist reporting, I have learned that if I want to get the public’s perception on a topic I read the comments underneath the article.

Last week a local, rather high profile, restaurateur made an appeal in an article for the public to come out and support the beleaguered hospitality sector here in Bournemouth.

He highlighted the difficulties the sector faced, particularly during the festive season, where he said he suffered numerous office party and general Christmas gatherings cancellations.

The majority of people replying highlighted how expensive it is now to either eat out

or go to the pub. Quite a few felt they were being “ripped off”. The consensus seemed to be that, since the pandemic broke, they realised the difference in price in cooking at home and buying beers wines and spirits from the local supermarket.

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

Yes, they missed going out, but they felt the costs were becoming, and to quote, “exorbitant”.

TELEPHONE:

01202 552333

This could be a hefty challenge the sector faces this year, and to be fair, it is not the sector which has been the cause of these exorbitant prices. It is the government and its taxation.

FAX: 01202 552666 sales@catererlicensee.com

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I remember following a debate in 2020, Pierre-Olivier Bergeron, the secretary-general of the Brewers of Europe, was asked how the state could benefit from lowered VAT rates on alcohol. He replied: “I can provide you with myriads of examples, whenever governments took the bold decision to lower indirect taxation, in particular on beer, state revenue has automatically increased. This has been my experience for the past 15 years”.

The government needs to act swiftly on this, the public are desperate to get back to normal, and nothing is more normal than the hospitality sector. A visit to a pub, a meal out or an overnight stay, that is what we can hope get back to.

Research by Opinion Matters on behalf of the UK tour operator last year revealed that 83% of those who took a Staycation in 2021 hope to do so again this year, with 24% already planning their next trip.

More than a quarter of holidaymakers (28%) polled preferred a Staycaytion over a holiday abroad while just over half, 52%, planned to take one of each this year.

@CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

Time to give the sector a break and the public a break at the same time. So I hope the Chancellor heeds the calls and seriously considers reducing duty as swiftly as possible.

Once again I would ask the 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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Treasury Urged to Call Time on Over-Taxation of Beer and Pubs Issue 94

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back into the great pubs, clubs and brewery bars across the country.

Pubs pay over a third of their turnover in one form of tax or another.

In comparison the six US Tech Giants pay less than 2% of their UK turnover in Corporation Tax.

“Making it affordable to go and enjoy local, independent beers in the safe, social setting of your local pub will bring a myriad of benefits, not just to drinkers, but the local and national economies.”

UK Brewers pay over 40% of their turnover in taxes, primarily beer duty, whereas on-line Gambling companies pay only 7%.

HEADING IN THE RIGHT DIRECTION

The signatories call on the Chancellor to “level the playing field for brewers and pub operators” arguing that beer duty should be reduced closer to the rate of duty paid by cider, which is significantly lower, over future Budgets.

James Calder, Chief Executive, the Society of Independent Brewers, said: “The Chancellor’s alcohol changes are heading in the right direction for the UK’s small brewers, but there is still an opportunity to address inconsistencies and ensure independent craft brewers can thrive as we emerge from Covid.

The group make clear that whilst welcome, pubs and brewers may miss out under the Government’s targeted support for pubs announced in the Autumn Budget, with smaller kegs, often used in modern pubs serving a range of beers, excluded from a planned ‘Draught Relief’.

“Extending and urgently implementing the 5% duty discount on beer sold in pubs to apply to all types of kegs would help with the UK’s cost of living crisis. There are also still big differences between beer and cider – with cider paying less than half the tax beer does.”

Currently only large kegs containing 40 litres or more are set to be eligible, under Treasury proposals.

Rick Bailey, Chairman, Independent Family Brewers of Britain, said: “Pubs will help our local communities come together after the torture of the past two years – they can’t do so weighed down by taxes and other costs.

Brewing and pubs employ over half a million, twice that of wine, spirits and cider combined, contributing £19 billion to UK GDP and over £10 billion to the Treasury in taxation.

Emma McClarkin, Chief Executive of the British Beer and Pub Association, said: “Combined, the tough economic headwinds and legacy of disproportionate duties on beer and pubs mean that, even after a sensible and positive review of alcohol duties, our sector must ask the Treasury to go further.

“Pubs and the brewers contribute so much to our social fabric and economy yet brewing is one of the highest taxed business sectors in the UK. “We urge the Chancellor to go further and back British beer and pubs as we build back better through 2022 and beyond.”

Tom Stainer, Chief Executive, Campaign for Real Ale, said: “After two years of COVID house arrest, we need to get people off the sofa and

“Now is the moment for the government to ease the unsustainable tax burden they suffer and level down their tax take to a position that is fair and equitable with other industries, so that pubs can step up to the plate as we get back to work and reopen the country.”

RADICAL SIMPLIFICATION In his last budget Chancellor Rishi Sundak announced that drinks are to be taxed in line with alcohol content, as part of ‘radical simplification’ of system, saying that the UK’s 380 year old system of alcohol duty was “outdated, complex and full of historical anomalies”.

He outlined a five-point plan, which takes effect in 2023, which will simplify the tax brackets at an overall cost to the Treasury of £555m by 2027. The plans will cut the cost of a range of drinks but increase the duty levied on wine with alcohol content above 11%, such as high-

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strength ciders and fortified like port and Buckfast. The Chancellor said at the time that this would result in the biggest beer tax cut in 50 years and the biggest cut on cider duty since 1923, with the number of alcohol duties rates being cut from 15 to six as part of the changes.

He also announced a “draught duty relief” of a 5% cut on draught beer and cider, but only to come in in April 2023, however is only on draught containers over 40 litres, which according to CAMRA seriously discriminates against small brewers and cider makers and pubs who specialise in craft beer or sell smaller volumes, such as rural pubs and micro-pubs.

BEER DUTY “MUCH TOO HIGH This latest call to reduce beer tax follows a long campaign which has observers say “fallen on deaf ears” for too long. Two years ago MPs from across the political divide called on the Chancellor to back the 250,000 supporters of the Long Live the Local campaign and cut beer duty at the then forthcoming Budget (March 2020). MPs supported the campaign in a Westminster Hall debate on taxation on beer and pubs, secured by Mike Wood MP, Chair of the All-Party Parliamentary Beer Group.

Over 50 MPs from all parties and nations of the United Kingdom attended the debate. They spoke in support of fairer tax treatment for the sector in order to boost British brewing and pubs. In response, Treasury Minister Simon Clarke MP recognised the challenges facing the sector and undertook to ensure that the views were heard inside the Department. Later in the evening around 40 parliamentarians joined the All-Party Parliamentary Beer Group for a reception to celebrate beers of the UK. In the debate Mike Wood, Conservative MP for Dudley South said: “Beer duty remains much too high. It is much higher than in any other major beer-producing country in Europe. In fact, someone who bought a pint in each of the five other major beer-producing countries—Germany, the Netherlands, Spain, Belgium and Poland—would still have paid less duty on those five pints than they would on a single pint in Britain.”

Hospitality Needs Appropriate Government Support To Prosper 4

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Issue 94

By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) UK’s Hospitality sector that once started recovering from the onslaught of the Delta variant was again hit by a wave of cancellations as parties and events were called off amid concerns about the emerging Omicron variant just ahead of Christmas, which led to huge losses for the sector. But now, as the Omicron cases are believed to have peaked, there is an urgent requirement to support the sector, which otherwise could result in a hit to the economy.

HOSPITALITY SECTOR SHOWS SOME SIGNS OF GROWTH According to a recent analysis of Office of National Statistics (ONS) data by two software startups, Storekit and Stampede, the UK’s hospitality sector has grown by around 10,000 businesses since March 2019, but the number of bars, pubs and clubs declined during the pandemic. The analysis says that there are more hospitality businesses in UK than the pre-pandemic level as there were 10,650 more restaurants in 2021 as compared to March 2019 and 3,650 more than in March 2020.

The analysis also revealed that catering and takeaway businesses grew by 2,105 and 2,305 units respectively since 2020, and restaurants had a net growth of 1,710 business units over the same period. However, the analysis predicts in the near future the UK could be left with only 5,000 or less nightclubs in operation as the declining trend can be

seen since 2010 when around 10,040 clubs were registered. But, by 2015, the numbers had fallen to 8,370 and further to 6,985 by 2021. The reasons that led to the decline in Pub operations have been termed as changing economic and cultural conditions, financial crisis during the pandemic and high beer duty.

However, after a tough 2021 year, the investment volume in the hospitality sector jumped by 9% to £988 million in the third quarter, indicating that as restrictions ease and customers build confidence, there is a strong increase in demand in the hospitality sector. Also, the Omicron cases has begun to fall, enabling the UK government to lift the Plan B restrictions back, allowing indoor and outdoor events and venues to re-open and operate without restrictions, and covid passes will no longer be compulsory at large events.

WHAT GOVERNMENT CAN DO MORE TO SUPPORT THE SECTOR Although many of research shows that the hospitality sector has changed and matured over the last couple of years, but the way it was devasted during the pandemic left many loose ends wide open, showing the vulnerability of the sector that needs constant support from the government.

In December 2021, after the emergence of the Omicron variant, the UK government had announced a £1 billion emergency fund to the hospitality sector, offering up to £6,000 cash grants per premises, which can’t be called sufficient against the huge loss of £10,335 per week that the sector faced just before Christmas.

The last leg of restriction, popularly known as ‘Plan B’, calls for more, urgent financial help for the sector.

Businesses that rely on footfalls will require more handholding, which could be in the form of permanent reduction in value-added tax (VAT), which is currently 12.5% and business rates which is currently 66%, until 31 March 2022, with an upper limit of about £2 million. The local government needs more involvement to help businesses plan and reorganize their businesses.

BBPA Urges Support for its Pubs and Brewers Following Another Devastating Winter End of Plan B boost to consumer confidence must be matched with Government support, says pubs body Publicans and brewers across England raised their glasses as Plan B restrictions came to an end today (Wednesday 26 January), calling for Government support as the devasting impact of Omicron on one of the most profitable parts of the year becomes clear.

Trading was down 30% on average across England during the second half of December, compared with 2019, according to data from CGA. The BBPA is urging further Government support to combat the increasing financial pressures to ensure our pubs remain open for consumers, having recently relaunched its Long Live The Local campaign.

The campaign urges the Government to provide long-term support by extending the current lower rate of VAT, lowering beer duty, and reforming the business rates system to reduce the disproportionate

tax-burden on pubs.

However, the return to office working for many and a move back to Plan A measures will increase footfall in towns and cities and boost already rising consumer confidence, according to the British Beer and Pub Association (BBPA).

CGA’s Consumer Pulse survey of 2,000 nationally representative consumers indicates more than two thirds (70%) now feel confident about visiting pubs, bars and restaurants. That figure is double the number (34%) who felt confident at the start of 2021, and a sharp increase on the figure of 52% from CGA’s research in July.

These levels of confidence are a huge boost for pubs and brewers who are experiencing record levels of debt and are facing increased costs across the board from energy through to raw materials, as well as supply chain difficulties.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Plan B decimated consumer confidence and in-turn our trade which is why we are delighted to see the back of these measures from today.

It is hugely positive to see how comfortable the public now feel about returning to their local and office workers can do their bit by visiting their old pre-pandemic haunts.

“We are grateful for the support the sector has received, however, there is much more to be done to secure the long-term survival of our much-loved pubs and breweries. We are calling on the Government to extend the current lower level of VAT, lower beer duty, and introduce business rates reform that reduces the disproportionate burden paid by pubs. With the right support we stand ready to re-ignite the UK Economy.”

'Brand' Customer Loyalty Is Dead – Research Says Joint research from 1st-party customer data specialists Edit, and digital transformation consultancy Kin + Carta has revealed the impact of the pandemic on customer loyalty. The report, titled ‘The Loyalty Paradox’ shows that brand loyalty became a thing of the past last year with over a quarter (27.4%) of UK and US consumers showing no ‘brand loyalty’ at all across any sectors.

2000 respondents split equally between the UK & USA, were asked multiplechoice questions relating to loyalty, personalisation, and customer experience, across a broad range of sectors.

service communications outweighed rewards as a ‘return factor’ for younger generations.

34% of Gen Z respondents, and 32% of Millennials said that they would be ‘deter[ed] from making another purchase if [they] cannot contact customer services via [their] preferred method’.

McGowan continues: “Brands cannot rely on loyalty anymore. Brand affinity through emotional connection has weakened to be replaced by habitual ties based on lived and related experience with brands and retailers.

E-commerce scored particularly poorly, with only 6% of consumers claiming loyalty to brands within that vertical. As the lowest scoring online segment, ecommerce brand loyalty was below that of finance (9%) and offline retail – food and drink (21.5%).

“Brands therefore need to ensure that they look at the individual customer, and how they interact with the business to understand their behaviours and encourage habitual purchasing. Consequently, brands should be looking at the customer journey as a whole, as well as spotting opportunities to innovate through data. Do it right, and there is an opportunity to retain more customers, as well as bringing in new ones”.

Rob McGowan, joint managing director at Edit comments: “These results suggest that while the e-commerce sector boomed during the pandemic, brands would be wise not to confuse habitual purchasing with perceived loyalty.”

Karl Hampson Chief Technology Officer Data & AI at Kin+Carta concludes “Our research shows that brands must not confuse repeat purchasing with “loyalty”. Instead, they should balance repeat transactional activity with how engaged the customer is across all interactions.

In a digital-first customer journey, rewards are most likely to drive the sharing of personal data across demographics. 43% of respondents suggested ‘a discount code or incentive’ would persuade them to sign up to brand communications.

“Data will be key to this holistic measure, but equally brands must invest in the capabilities to understand the human behind the data. This means making data more accessible, insights easier to unlock and bringing your customer experience and data teams closer together so a shared understanding and strategy can be achieved.”

A quarter (25%) would like ‘exclusive products or first opportunity to purchase’, Gen Z consumers saw “exclusivity” as particularly appealing, with nearly a third (30%) interested in ‘first opportunity to purchase’.

While rewards were seen as an appropriate trade off for sharing personal information, more pragmatic considerations still remain the most important consideration to younger audiences. Operational and customer

The full report, developed alongside Censuswide, can be downloaded here: https://edit.co.uk/customer-journey-research-report/

England Returns to Plan A From yesterday all measures under Plan B have been lifted, meaning face coverings are no longer mandatory in indoor venues.

COVID Passes are now voluntary for large events and nightclubs and people are no longer being advised to work from home. It comes as hospital admissions stabilise, Omicron infections decline and the number of people in intensive care with COVID19 continues to fall.

Plan B measures were initially introduced on 8 December 2021 to slow the spread of the Omicron variant and buy time for scientists to better understand it and get more jabs in arms. The Get Boosted Now appeal was launched, bringing the date for all adults to be offered a booster to the New Year.

This target was reached, and over 37 million boosters have now administered. The vaccination programme has succeeded in reducing the risk of severe infection and hospitalizations, easing pressure on the NHS. Hospital admissions have now stabilized and the number of people in intensive care units with COVID-19 continues to fall.

The lifting of Plan B means: • mandatory COVID-19 certification will end, but venues may choose to use the NHS COVID Pass voluntarily; • face coverings will not be required by law in indoor venues; • local directors of public health are still able to recommend face coverings in communal areas only in education settings within their area, but only where the department and public health experts judge the measures to be proportionate – this is a temporary measure; • infection prevention control guidance continues to require face coverings be worn in health and care settings, including primary care and pharmacies; • it is suggested that people wear face coverings in crowded and enclosed spaces where they might come into contact with people they do not normally meet; • it is still a legal requirement for those with COVID-19 to self-isolate for 10 days with the option to end self-isolation after 5 full days following two negative LFD tests.

STRONGEST VACCINE DEFENSE Health and Social Care Secretary Sajid Javid said: The tireless efforts of NHS and care staff, and the

army of volunteers, as well as the phenomenal response of the British public means over 37 million people have been boosted. I want to thank everyone who has come forward to Get Boosted Now. Our vaccines, testing and antivirals ensure we have some of the strongest defences in Europe and are allowing us to cautiously return to Plan A, restoring more freedoms to this country.

As we learn to live with Covid we need to be clear eyed that this virus is not going away so if you haven’t already – please come forward for your first, second or booster jab.

Issue 94

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

The changes follow a review last week of data including infections, vaccine efficacy, COVID-19 pressures on the NHS, workforce absences, public behaviours, and views from the scientific community.

WELCOME STEP Taking to social media UKHospitality CEO Katie Nicholls said;” Plan B measures come to an end in England today, huge and welcome step to allow hospitality and tourism recovery. Looking forward to working with the government on the next step setting out how we live with variance without economic constraints and with Das to remove final restrictions” Manchester’s night-time czar Sasha Lord said: “Massive week ahead, we are far from out of this you think hospitality is back to normal you are wrong there is a long way to go, to relax would be a huge mistake.

British Beer and Pub Association CEO Emma McClarkin said: “Cheersto the end of Plan B however there is much more to be done to secure the longterm survival of our much to loved the breweries”.

Vaccines continue to be the main defence against COVID-19 with data from the UK Health Security Agency (UKHSA) showing a booster is 92% effective in preventing hospitalisation from two weeks after it is administered and is 65% to 75% effective against symptomatic infection from Omicron. More than 83% of people aged over 12 in the UK have had their second dose and of those eligible, 81% have received their booster.

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Seven Key Employment Law Issues Employers Need To Plan For In 2022 6

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Issue 94

Leading law firm Howes Percival has highlighted the seven key areas of employment law that employers need to be prepared for in 2022.

Paula Bailey, Partner and employment law expert at Howes Percival explains, "2022 promises to be another very interesting year for employment law. The coronavirus pandemic is set to continue to dominate the agenda, with mandatory vaccinations for certain professions a hot topic. We also expect new legislation to reflect changes set out in a promised new Employment Act, including the possibility of flexible working becoming the default position, and new rights for carers and neonatal leave."

The seven key employment law changes expected in 2022 are summarised below:

MANDATORY COVID VACCINATION Debate on mandatory vaccination for certain professions has been ongoing for some time. The Health and Social Care Act 2008 (Regulated Activities) (Amendment) (Coronavirus) Regulations 2021 require anyone (unless medically exempt) working in a care home to be fully vaccinated, including those simply entering a care home to provide a service.

The government has also confirmed new regulations to ensure providers of CQC-regulated activities can only deploy individuals vaccinated against COVID-19 to roles where they interact with patients. This means that employees working in other health and social care settings, including hospitals and GP practices, will need to be vaccinated. These rules will apply to anyone who has direct, face-to-face contact with patients (agency workers, volunteers, trainees or contracted through

another provider). Workers will be required to provide evidence of vaccination before being allowed to undertake work. Exceptions to these rules will be very limited.

SEXUAL HARASSMENT IN THE WORKPLACE A new duty on employers will be introduced to prevent sexual harassment and will support further protections from third-party harassment in the work environment. There is also a suggestion that the time limit to bring a claim for sexual harassment at work under the Equality Act may be extended from three months to six months, allowing more victims to bring their claims.

Alongside this the government has pledged to increase support to the Equality and Human Rights Commission (the statutory body responsible for enforcing equality legislation) by enabling it to take further action against employers who fail to comply with their current obligations. It is anticipated that a new statutory Code of Practice will be published in the coming year, along with accessible guidance for employers on what they need to do to ensure the safety of their employees.

TIPPING IN THE HOSPITALITY SECTOR The government is bringing in new laws to make it illegal for employers to withhold tips from workers. The rules are designed so workers retain their tips on a "fair and transparent basis". Employers will be required to have a written policy on how tips are distributed, and to keep a record of how previously received tips were dealt with. A new statutory Code of Practice covering this is expected to be introduced in 2022, replacing the existing voluntary Code. This could potentially enable around two million people working in the 190,000 business across the hospitality, leisure and services sectors in the UK to retain their tips rather than handing them over to their employers.

it through has been reiterated numerous times. The proposed Bill would contain changes anticipated by the Good Work Plan, which was drafted in December 2018 in response to the 2017 Taylor Review. Three of the most important aspects of the suggested legislation concern flexible working, carer's leave, and neonatal leave.

FLEXIBLE WORKING Currently employees must have 26 weeks' service to be eligible to request flexible working. It is expected that this right will be made the default position from ‘day one' of employment. However, the government has said that it is conscious that employers should always be able to turn down flexible working requests where appropriate, so the new legislation will have to protect this employer right.

CARER'S LEAVE According to the government's consultation published in September 2021, legislation will be introduced giving a right to leave for employees with long-term caring responsibilities, consisting of up to five working days of unpaid leave per year. This right would be from ‘day one' of employment. However, to take the new carer's leave, it has been suggested that employees will be required to give notice of at least twice the length of the notice requested, plus one day.

NEONATAL LEAVE

NEW EMPLOYMENT BILL

This new type of leave would take the form of an additional week away from work for every week that a parent's baby is in neonatal care (the definition of which is yet to be decided), with a maximum of 12 weeks' leave being permitted. Employees would be entitled to neonatal leave from day one of employment. Statutory neonatal leave pay would be permitted for those with 26 weeks' continuous service who earn above the minimum pay threshold.

In the two years since the Queen's Speech announced a restructuring of employment law with a new Employment Bill, the commitment to see

For more information on employment law visit: www.howespercival.com/services/employment-and-hr

WagIt Supports Hospitality Sector with Paws Through the Doors Campaign January is a particularly difficult time for venues, let alone with “dry January”, and of course, Covid. It’s no secret that the hospitality industry in the UK is suffering, and that’s why WagIt wants to try to help venues get more Paws (and feet) Through the Doors.

“I came up with the idea for the campaign following Rishi’s Eat out To Help Out Campaign last year”, says Nadia, Co-Founder of WagIt, the booking site for Londoners with Dogs, “There are 251,000 dog owners in London, and it’s tough to find places that’ll allow you to take your pooch, so while we already help people book dog friendly venues, I also thought, why not help the venues too, by getting them extra custom at quiet times”.

Dog owners are more likely to eat out, (or drink) during quieter times as no dog wants to be in a rowdy, crowded pub or restaurant. So this is a perfect opportunity for venues to seize as much of this custom and ‘doggy dollar’ as possible. Did you also

know that 53% of dog owners would happily spend more time in a venue, if they had their four-legged friend with them?

WagIt are encouraging venues to offer something, similar to the Eat out to Help Out scheme, to lure in London Dog owners and their pooches on Mondays, Tuesdays and Wednesdays when their venues are quietest.

“We currently have 27 venues signed up for the campaign, with offers such as free champagne on arrival, to free doggie dinners, and even percentage discounts off the entire bill!” Says Leguel, “The bookings are flying in!”

It is free to join the Paws Through the Doors campaign and venues will receive promotion from the WagIt site and social channels, encouraging their followers and subscribers to book the venues.

For more information, or to sign up to the campaign please email woof@wagit.uk

Britvic Backs Only a Pavement Away Training Cafés as Campaign Gains Momentum Soft drinks company, Britvic plc, has pledged its support to Only A Pavement Away as the charity prepares to open training cafés on high streets across the UK. In a generous move following the recent announcement by the charity of its latest initiative, Britvic has agreed to provide all the soft drinks needed for the cafés, which will offer training and employment opportunities to people facing homelessness, prison leavers and veterans.

Launching this spring, Only A Pavement Away training cafés will be open to the public and fully staffed by individuals who want to rebuild their lives through a career in the hospitality industry. Those employed at the cafés will be given on-the-job training from practised management teams and will receive valuable experience working in a customerfocused, food-service environment. All profits made will support those working in the café.

The ultimate goal is to have an Only A Pavement Away café in ten cities by the end of the year to train as many people as possible and help them find employment in the sector, but this can only happen with backing

from the wider industry and businesses such as Britvic.

Greg Mangham, Founder of Only A Pavement Away, says: “We are hugely grateful and thankful for the support offered by Britvic – they have made a significant contribution towards the workings of our training cafés and this will make a big difference to so many people.

“Our cafes can only thrive through industry partnerships like this so if you have a site, or a piece of kit or a skill or resource that can help make our cafés a reality, then do get in touch. Our target is to place 250 people into work within the hospitality industry in 2022 – please do commit to helping us make this a reality.”

Adam Russell, Director of Foodservice & Licenced at Britvic, says: “When we heard that Only A Pavement Away was looking for businesses to bring its café concept to life, we knew that we had to do what we could to help.

“Giving people the opportunity to kick-start their careers, or to turn their lives around, is incredibly important to us as a business, and we feel extremely motivated to do all we can to give these people a fresh start.”

Supporting communities is a key part of Britvic’s Healthier People, Healthier Planet sustainability strategy with the company recently providing employment opportunities to 40 young people at risk of long-term unemployment via the Government’s Kickstart scheme.

For more information and to find out how to pledge your support for the Only A Pavement Away training café initiative, please contact Greg Mangham gregmangham@onlyapavementaway.co.uk or visit www.onlyapavementaway.co.uk.

Business Secretary Urges Councils to Distribute Omicron Grants as Businesses Suffer Issue 94

The Business Secretary Kwasi Kwarteng has instructed councils to speed up their distribution of emergency Covid grants worth up to £253 million after the high street witnessed its worst decrease in December.

Mr Kwarteng issued his call to local authorities after councils were criticized for the “glacial” rollout of Covid funding.

He wrote to council leaders to warn them on their slow progress and “instruct them to distribute the money to those that need it”, also warning that “jobs, livelihoods and communities” depend on the cash.

The warning came after businesses, particularly the hospitality and on-trade wich saw a wave of cancellations, suffered a record Christmas sales drop following the spread of the Omicron Covid variant.

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“national effort to beat the virus” more quickly with the next round of funds.

“My message to you today is simple: businesses need you and your staff to help them through this period,” Mr Kwarteng wrote in a letter to councils.

“The funding we have allocated needs to get to businesses to protect jobs, livelihoods and communities.

“The sooner applications are processed and funds are distributed, the sooner we will be able to provide businesses with the confidence and security they urgently need.”

By the end of November, councils had received more than £2 billion for additional restrictions support grants – mostly allocated by July – but were still sitting on £253 million of it, indicating delays in reaching businesses in need.

Omicron grants totaling £635 million are available as part of the new scheme for hospitality, leisure and accommodation businesses across England, with £100 million for companies, and equivalent cash for distribution by the devolved administrations.

“I am calling on councils across England to continue to do their bit in the national effort to beat the virus while safeguarding jobs and businesses. Hard-working people across the country are counting on you,” Mr Kwarteng added.

The letter can be viewed here https://tinyurl.com/2p8u6cx4

The December edition of the Tracker reveals that groups recorded a 127% increase in sales by value from the levels of December 2019. It is a sharp rise on the 2021-on-2019 comparison of 97% in November, reflecting consumers’ decisions to stay at home and restrictions in the hospitality sector as the Omicron variant spread.

The Tracker from CGA and Slerp shows December’s delivery sales were 266% higher than in 2019—more than five times the growth of 47% in takeaways. It continues consumers’ steady move away from picking up food to having it brought to their door, and delivery volumes now outstrip takeaways and click and collect orders by some distance.

By contrast, the eat-in sales of restaurants and pubs were badly affected in December by COVID-19 concerns. The latest edition of the sepa-

rate CGA Coffer Business Tracker—which has a different cohort of contributing companies—indicates a 11% drop in sales for leading managed groups compared to December 2019.

Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, said: “Deliveries and takeaways have been a lifeline for restaurant and pub groups throughout the pandemic, and December’s sales provided another critical boost as eat-in trade dropped away.

Mastering this market without compromising in-restaurant sales is going to be a major priority for all operators in 2022.”

Leanne Patterson, head of marketing at Slerp said: “Consumers are now accustomed to the ease and convenience of delivery, and it’s very unlikely that delivery demand will drop. As we head towards key calendar dates such as Lunar New Year, Valentine’s Day and Mother’s Day, there is a huge opportunity for operators to capitalise on this demand.

By creating and marketing their seasonal offerings, savvy operators can use delivery, particularly pre-orders, to fuel sales growth, alongside their on premise offering.”

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Emerging from the Pandemic“Now is the Time for Optimism” 8

CLH Digital

Issue 94

By Giles Fuchs, owner of Burgh Island Hotel (www.burghisland.com) without the daunting prospect of undertaking an ambitious getaway.

try, we cannot place COVID behind us just yet.

It seems that HOGO might be subsiding as confidence in vaccinations grows and COVID restriction in England are eased. This month, hopeful holiday-seekers queued for over 24 hours in Dorset, some even camping out (overnight) in the freezing cold to book a coastal beach hut for the summer. For me, this symbolises the travel optimism that we must embrace in 2022!

However, what the industry can do is create a sense of escapism, allowing guests to leave their worries behind (even if it is just for a weekend).

SUSTAINING THE MOMENTUM OF “STAYCATIONS”

From lockdowns to restrictions, furlough schemes and cancellations, 2021 was certainly one of the most challenging years the hospitality industry has ever faced. However, as the UK is set to be one of the first countries to emerge from the pandemic, now is a time for optimism in the hospitality industry.

2022 is going to be an exciting year, and in order to make the most of this, businesses must prioritise their staff and provide unique and memorable experiences for their guests.

ADDRESSING THE HOGO HEAD-ON In December of last year, a new phenomenon hit the headlines, known as the hassle of going out, or “HOGO”. The festive period saw a rise in booking cancellations by almost 20% and one restaurant chain reported over 1,000 no-shows across its 12 restaurants, causing a loss of £30,000.

Many believed this was caused by apathy towards getting ready and going out, deeming it to be “too much hassle” after adopting a slower pace of life since the pandemic.

To ease people into the new year, “daycations” could be the way forward, encouraging people to use local hotel facilities just for the day,

At Burgh Island, our strategy is to transport guests into a different era entirely. Noted as one of the foremost places to see and experience Art Deco in Europe, guests get a full 1920s experience through the Palm Court, cubism-inspired décor and Hollywood glamour that adorns our iconic hotel.

The hopeful and optimistic signs that the UK is leading the way out of the pandemic, with the vaccination programme contributing to an 80% drop in COVID-19 related hospitalisations, has led to a boom in domestic holidays.

INVEST IN YOUR PEOPLE

As the rest of the world grapples with vaccinations and the prevalence of omicron, 2022 shows strong signs of being another year of “staycations”. At Burgh Island, we are already more than 80% booked up for the first half of this financial year.

A recent study by Revolent Group reported that 33% of employees expect to leave their current job within the next year, with 28% citing work-life balance as the reason. In order to avoid the grasp of the “Great Resignation”, hospitality businesses need to dedicate time and resources to their staff’s development and wellbeing.

To make the most of this, hotels need to offer more than just a place to sleep. Over 65% of travellers say they want to return from a trip having experienced something novel. One spokesman from TripAdvisor reported that 75% of travellers said that it’s important to them to “see new places” when planning their holiday.

Offering guests exciting and unique experiences is a sure way to catch their attention in 2022. From opportunities to learn about the local culture and cuisines, to guided tours and novel activities, in order to stand out as a “staycation” destination, businesses must consider how to deliver than unforgettable experience.

For example, at the Burgh Island Hotel, we offer Murder Mystery Weekends, immersive artistic workshops with our own Island Artist, fishing trips, live music and so much more. Guests leave with life-long memories and a breadth of new experiences.

CREATE A SENSE OF ESCAPISM Although I am optimistic about the future of the UK’s hospitality indus-

The most important aspect of any organisation is the people behind it.

I cannot stress enough how essential it is to value, invest and appreciate your staff.

Ensuring hospitality workers see their job as a valued and respected career path is an important step in raising the esteem of the sector in general. Prioritising succession planning and CPD opportunities for employees is one way to do this.

Investing in staff’s development to ensure they are up to date with the key trends in the industry is vital. With sustainable travel becoming more and more mainstream, staff at Burgh Island are trained in energy awareness. Reports suggest that 82% of people now say sustainability is more important to them than before the pandemic. Businesses need be aware of what is going on in the sector at large.

Despite the omicron variant becoming the latest setback in a string of unfortunate events, there is certainly a strong cause for optimism looking forwards. As HOGO begins to dissipate, hoteliers must gain momentum by providing an opportunity for unique escapism that guests cannot not find anywhere else.

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such as the unrivalled HotMixPro thermal blender range, Sanozone, Giaz and more.

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New Jobs Mission to Get 500,000 into Work Issue 94

A new target to move half a million people into jobs by the end of June launched this week, under ambitious government plans to turbocharge our national recovery

With restrictions lifted and life returning to normal, the ‘Way to Work’ campaign will focus on getting job-ready people off Universal Credit and into work, rapidly filling vacancies which are at a record high.

Targeted predominantly at those in the intensive work search group on Universal Credit, Way to Work will support people back into work faster than ever before and filling vacancies more quickly. Latest figures from the ONS show that the demand for workers is there, with a record 1.2 million vacancies to fill, 59% higher than pre-pandemic levels.

To support people into work faster those who are capable of work will be expected to search more widely for available jobs from the fourth week of their claim, rather than from three months as is currently the case.

This clearer focus will ensure that, if people are not able to find work in their previous occupation or sector, they are expected to look for work in another sector and this will be part of their requirements for receiving their benefit payment.

For the vast majority of people who are already engaging fully with Jobcentre Plus, this could be the extra support they need to secure a job. However, for the small minority who do not engage, the sanctions regime will operate as usual.

They will be supported in this with more time spent face to face with a Work Coach to receive better, tailored support. We know work is the best way for people to get on, to improve their lives and support their

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families because people are at least £6,000 better off in full time work than on benefits.

TalkTalk, Bourne Leisure, Ocado and Kier are already throwing their weight behind the campaign."

Work and Pensions Secretary Thérèse Coffey said: "Helping people get any job now, means they can get a better job and progress into a career.

Kate Nicholls, CEO, UKHospitality, said: “We hope that this new Government initiative will contribute to plugging hospitality’s jobs gap, which remains a huge threat to recovery for the sector and, by extension, the wider economy.

"Way to Work is a step change in our offer to claimants and employers, making sure our jobcentre network and excellent Work Coaches can deliver opportunities, jobs and prosperity to all areas of the country.

"As we emerge from COVID, we are going to tackle supply challenges and support the continued economic recovery by getting people into work. Our new approach will help claimants get quickly back into the world of work while helping ensure employers get the people they and the economy needs."

Chancellor of the Exchequer, Rishi Sunak said: "It’s important that everyone has the opportunity and support to find a good job to help them get on in life. That’s why we’re doubling down on our Plan for Jobs with this new campaign to harness the talent of jobseekers and support employers to fill vacancies, find work and create new opportunities.

"Together we will boost this country’s jobs-led recovery.

"Building on the success of the flagship Kickstart Scheme, DWP will work with a wider range of employers to cement positive relationships and show them the good quality of candidates coming through jobcentres.

"This includes through direct engagement with employers across booming sectors like construction, haulage and logistics and social care, and over 350 jobs fairs mobilised across every region in the coming months. Major employers including Balfour Beatty, Whitbread Group,

“With restrictions now lifted, it has been heart-breaking to see venues that were so desperate to trade fully for the first time in nearly two years, forced to reduce their opening hours or simply not open at all due to a lack of staff. This is a serious threat to businesses that are carrying huge debts and little or no cash reserves, especially as we get closer to a cliff edge in April when the sector faces a rise in VAT, business rates and labour costs.

“We will be working with Jobcentres and sector businesses to connect jobseekers with jobs in a strengthened partnership. Hospitality is a wonderful industry to work in, and provides interesting, exciting and rewarding long-term careers but in order to continue this and to invest in job creation, the industry will need support from the Government, including a commitment to keep VAT permanently at its current rate of 12.5%.”

Lisa Taylor, Head of Resourcing, Whitbread said: "Many of those who have joined us from the jobcentres during our time working closely together have gone on to build a successful career with us or maintain long term employment. At Whitbread, we passionately believe that by working together with Jobcentre Plus we can make a real difference to the lives of jobseekers in this country through our no barriers to entry and no limits to ambition approach, as well as being a force for good in our local communities."

Drinks Sales Still Behind Pre-COVID-19 Levels but Plan B Easing Brings Boost Drinks sales continued to lag behind pre-pandemic trading last week, ahead of a much-needed lift to pubs, bars and restaurants from the easing of COVID-19 restrictions.

CGA’s Drinks Recovery Tracker shows average drinks sales by value in Britain’s managed pubs, bars and restaurants in the week to Saturday (22 January) were 11% below the same week in 2020. It extends a tough period for the licensed sector, after shortfalls of 18% and 12% in the first two weeks of 2022—though these were an improvement on a 25% drop in the last three weeks of 2021.

Across Britain, drink sales were well below pre-COVID-19 levels on every weekday, with instructions to work from home denting after-work drinking occasions. However, they perked up to sit 8% down on Saturday (22 January)—a welcome indication that consumers are returning to weekend visits into the sector.

CGA’s breakdown of drinks categories shows spirits sales were exactly flat compared to the same week in 2020, thanks in large part to the popularity of cocktails. However, beer and cider (down 13%), wine (down 18%) and soft drinks (down 12%) were all well behind.

There is cautious confidence that drinks sales may pick up after Plan B restrictions were eased in England on Thursday (27 January). The end of mandatory COVID-19 passes for nightclubs and big events should give a boost to the late-night sector in particular.

“It’s been a very challenging start to 2022 in the hospitality sector, further weakening drinking-out businesses that suffered a collapse in sales over Christmas,” said Jonathan Jones, CGA’s managing director, UK and Ireland.

Drinks sales in England were 10% down on 2020 levels, but in Scotland and Wales, where restrictions have been stricter, they were 25% and 24% short respectively. The easing this week of some restrictions in Scotland and Wales—including the reopening of nightclubs and end to crowd limits—should give these markets a lift too, but hospitality businesses continue to face constraints here.

“We can be optimistic that the end to Plan B restrictions will encourage consumers to get back to pubs, bars and restaurants over the next few weeks, and kickstart what will hopefully be a much brighter year.

However, rising costs in many areas have hit both profit margins and consumer spending, and operators and suppliers are going to have to work hard to generate sales in 2022.”

Healthier Food Predictions for 2022 10

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Issue 94

There are a lot of terms being used to describe the concept of conscious or mindful eating. Vegetarian and vegan are perhaps the ones we are most familiar with and associate with the elimination of meat, making the consumer meat-free or plant-based. Flexitarian, climatarian and reducetarian are less familiar, and although each may have their individual aspects, they all essentially focus on moderating the amount of meat consumed rather than committing to a full vegetarian or vegan diet.

Reducing the amount of red meat we consume is a key change that many of us are already incorporating into our eating habits. With 1 kilo of beef accounting for 60 kilos of CO emissions, switching to a meat with a lower carbon impact is a step towards reducing our individual carbon footprint. In comparison to beef, 1 kilo of chicken emits 6 kilos of CO . Replacing beef with a poultry alternative is an easy way to eat mindfully whilst keeping meat on the menu.

Laura Taylor from allmanhall, the leading independent food procurement specialist, predicts that “mindful eating” will be a major trend in the food sector in 2022, with growing consumer consciousness of food supply and its impact on health and the environment There’s no doubt that 2021 was a year of uncertainty and consequent change, felt across so many areas of day-to-day life. For the food sector, emerging trends were heavily influenced by the pandemic, with shifts seen in where we eat and how, through to consumer preferences and individual product trends. With widespread travel limitations, many sought the exotic through takeaways and experimental cooking, whilst there was also a return to more nostalgic recipes and comfort food.

Food-to-go saw a huge rise in both popularity and necessity, with hospitality and manufacturers alike working to give consumers the best food experiences they could at such a turbulent time.

REDUCING OUR CARBON FOOTPRINT As we move into 2022, one growing movement is our awareness of the impact we have upon our planet and what we can do to rectify some of the damage we are causing. In their most recent Food and Drink report, Waitrose reported that nearly 70% of participants valued the importance of their carbon footprint. Following on from the recent COP26, countries have been asked to work towards ambitious targets to reduce emissions by 2030, with the aim of reaching net zero by 2050.

Some of the largest food manufacturers are already working to reduce their carbon footprints and have pledged to become carbon neutral before 2050. Consumers are not only looking to manufacturers and producers to lead the way in reaching these targets but are also keen to do their bit in the fight for sustainability and are making choices that support this growing movement.

MINDFUL EATING AND MODERATING THE AMOUNT OF MEAT CONSUMED

With so many developments and innovations in meat-free cuisine, it is becoming much easier and more appealing to eat consciously without sacrificing flavour. 2021 saw the launch of McDonald’s McPlant burger, “a vegan burger made with a juicy plant-based patty co-developed with BeyondMeat®.” Strides away from the veggie-burgers we are used to, there are more and more innovations in plant-based meat alternatives that now have the same look, smell, texture and taste as their real-meat counterparts. For 2022 one of the most touted trends is plant-based chicken. Offering something more than the current quorn products, the race is on as to which fast-food chain will release their no-chicken chicken burger/ wrap/ meal first. And for those that want to do their part in reducing the carbon footprint of their food but do not wish to cut red meat completely from their diet, we are seeing a focus on blended meat options. Combining beef, for example, with meat-free components such as mushrooms, the overall red meat consumption is essentially halved whilst the product retains all the elements of a regular beef-based meal.

INCREASE IN “CULTIVATED MEAT” WITH LESS IMPACT ON THE ENVIRONMENT AND LOWER EMISSIONS As the focus on meat-alternatives increases, one of the most forward developments – although not available on the market quite yet – is that of cultivated meat, otherwise known as cell-based, cultured, lab-grown or clean meat. Grown from animal cells using their in vitro cell cultures, cultivated meat results in the same product as ‘field’ meat, only it is produced without the slaughtering of animals. As a meat product, cultivated meat would not be suitable for a vegan or vegetarian diet, however it would appeal to those who wish to eat more consciously such as climitarians and flexitarians. With cattle producing high amounts of methane gas which means high emissions, cultivated meat produces much lower emissions and does not need as much land and water as live cattle.

Alongside animal welfare, environmental and health benefits, and contributing towards food security, the production of cultured meat would

also create employment, driving the economy. In fact, it has been reported that the UK’s cultured meat industry is estimated to be worth up to £1.7billion by 2030. With so many addressing their carnivorous diets, it is expected that cultivated meat will be widely accepted by the public but particularly across the younger generations, who have a great interest and awareness in the environmental impact of their food supply and the meat market.

EXPANSION OF MINDFUL ALTERNATIVES However, mindful alternatives are not just confined to the meat market. For 2022 we can expect to see a continuing rise in the variety of milk substitutes available to the consumer. Oat milk is already a popular product and ingredient, but we can now replace our regular dairy fromthe-cow milk with buckwheat milk, pistachio milk, macadamia milk, pea milk, and - tipped to be one of the biggest trends for 2022 - potato milk.

Low in saturated fat and sugar and with potatoes being a source of antioxidants and vitamins, it is also a great alternative for allergy sufferers as it is free from dairy, gluten, and soy. Swedish brand Dug claims its potato milk is the most sustainable alternative milk on the market, with the growth of potatoes producing less CO emissions than dairy farming, needing over 50% less water than almonds to grow and requiring approximately 50% less land to grow potatoes than needed for the equivalent amount of oats. Yet it is likely that potato milk will be more expensive than its dairy counterpart. Whilst the taste is to be determined, its strong sustainability credentials make it one to look out for over the coming year.

NEW PRODUCT INNOVATIONS With health at the forefront of everyone’s mind, it is perhaps not surprising that the predicted food trends for 2022 include healthy twists and new product innovations. Power foods are once again at the top of the list with ingredients such as turmeric offering additional anti-inflammatory and antioxidant properties. In beverages ‘functional fizz’ is the new term being coined for soft and alcoholic drinks that incorporate well-being and added health benefits. We will see ginger, citrus and botanical flavours with well-being takes on fizzy water, as well as added functional ingredients such as probiotics. Buzz-less spirits are also predicted to grow in popularity with a focus on low ABV rather than no ABV as consumers look to limit their alcohol content.

Whether it’s mindful alternatives, seasonal vegetables or root to tip recipes, it is clear that consumers are conscious of food supply from source to plate. There is a focus on responsible farming and lower impact growing methods and an awareness of how we can each help to reduce our carbon footprint by amending our eating habits. Eating mindfully is no longer seen as just eating healthily, rather it is making conscious consumer decisions for the health of ourselves and of our environment. In fact, it may be more appropriate to predict the top food trend for 2022 as awareness.

The Alchemist to Host First Annual Chef Competition

The Alchemist to host their first ever annual Chef competition this February in Birmingham.

The event which is sponsored by Lamb & Weston, Bidfood and Oliver Kay will be held on the 2nd of February and has been created to celebrate talent in the business. As well as challenging chefs to create a dish inspired by an alchemist cocktail, additional rounds will include, fastest omelette, most impressive knife skills and a chilli eating competition.

Despite a challenging year the business has continued to build on a kitchen apprenticeship programme to craft the ‘Alchemist Chef’ which launched in 2018.

The apprenticeship is aimed at budding chefs aged 16 and upwards to fast-track them through the kitchen to achieve a ‘City & Guilds’ qualification. Since its launch the programme has successfully trained 25 apprentices.

After the difficult few years the industry has faced, particularly with recruitment levels of chefs, The Alchemist are proud to have retained talent within the kitchen and are looking forward to many more recruitment opportunities that the annual competition will bring.

Seamus O’Donnell, Culinary Director, says “2022 is the year that everyone can finally look onwards and upwards. This is the perfect time for The Alchemist to celebrate the talent within the kitchens and bring our Chefs together nationwide across all levels, including our fantastic apprentices.”

“We are always looking at creative ways to attract and retain talent in the business. We are lucky to work with fantastic suppliers who not only have supported us over the last few years but continue to support with some incredible prizes.”

HRC Welcomes Industry Support for 2022 Event

Hotel, Restaurant & Catering (HRC) has welcomed the enthusiastic support from the hospitality industry as the event prepares to return to ExCeL London on 21-23 March.

Compass Group and The Staff Canteen, who will once again be hosting The Staff Canteen Live, where some of the UK’s top chefs demonstrate their dishes and visitors can learn from the best in the business.

HRC was one of the last industry trade shows to take place before the March 2020 lockdown and it will be the first major trade event to gather the hospitality and foodservice community together in 2022.

Visitors to the event are registering in their droves, with buyers such as Richard Slater, Manager of The Boathouse, Christchurch, commenting: “As a company we have always found this event to be a great source of inspiration and ideas. In these times of uncertainty and change, this is more important than ever.”

Event Manager Ronda Annesley commented: “Like hospitality, the events industry has been unable to operate for much of the past two years, and as such we understand many of the challenges and obstacles that our audiences have been facing.

Matt Pollard, Group Executive Chef at Arena Racing Company, added: “After attending this event for many years, I find the experience an excellent way of meeting new suppliers, seeing new innovations and catching up with old friends.”

“We’ve been thrilled with the support shown to the show and with the engagement from top industry speakers and well-known supplier brands as we prepare for March 2022. I can confidently say this will be a storming reunion for the hospitality and foodservice community!”

The show has brought on board exciting new partners for 2022, including EXP101, who have curated the seminar programme for the Vision Stage and Tried & Supplied who will be bringing the first live edition of the Better Hospitality Conference to HRC. Additionally, the event is renewing a valued partnership with Hospitality Jobs UK, who will be

running the Hospitality's Talent Conundrum conference.

Long-standing partners supporting the show in 2022 include the Foodservice Equipment Association (The FEA), the Craft Guild of Chefs,

In registering to attend HRC 2022, visitors will also have access to partner events The Pub Show, IFE, International Food & Drink Event, IFE Manufacturing and London Produce Show, forming the UK’s largest gathering of food, drink and hospitality professionals, with over 30,000 visitors and 1,500 suppliers.

Find out more at www.hrc.co.uk

Latest Business Rates Appeals Figures Reveal Record Number of Cases Resolved by the VOA Issue 94

Latest CCA business rates appeals figures (to end December 2021) show the VOA has had the highest ever success rate in resolving checks and challenges since the list began on April 1st, 2017.

efficient and successful quarter ever in dealing with businesses appealing against their business rates and by implication that the current system is working.”

But according to business rates experts at Colliers, this result is only due to the Government outlawing Covid MCC appeals in one foul swoop.

However, Colliers say, the reality is much darker. Last March the government, concerned about the enormous number of MCC appeals lodged by businesses impacted by Covid-19 (around 450,000 checks were registered by businesses since the first Lockdown) took the unprecedented step of announcing it would legislate that Covid-19 MCC appeals would not be valid for the appeals system.

According to latest figures of the 625,070 checks registered since the start of the list, 617,420 (or a massive 99%) are now resolved.

And of 117,370 challenges, some 92,550 (or 79%) are now resolved also. Latest figures show there are now only 12,120 challenges in the list outstanding, compared to three months ago when there were 63,780 outstanding. According to Colliers, the impact of the government’s knock out legislation is evident.

As John Webber, Head of Business Rates at Colliers says, “Looking at the latest stats, on the surface it appears that the VOA has had its most

Instead, the government offered a £1.5 billion business rates relief fund, which would “get cash to affected businesses in the most proportionate and equitable way.” This move that was lambasted by the industry at the time, as unprecedent and “ripping up” the ratings rule book retrospectively.

In December 2021 this legislation became law and overnight the

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record number of appeals were struck out in one blow.

As John Webber comments, “Overnight nearly 450,000 businesses, who had paid their full rate bills during the pandemic, despite the disruption to their businesses, found the goalposts moved as they lost their right to appeal against their businesses rates bills. Many of these businesses are now still waiting for their share of the £1.5 billion business rates relief fund, for which guidance for distribution has only just been announced.

Not only does £1.5 billion go nowhere near covering the amount of business rates rebates such businesses should have received, but its distribution is so unwieldly that it will take many months to reach the right pockets.”

“Meanwhile the VOA is able to announce squeaky clean results that give the appearance it is doing a great job and all in the garden is rosy.

It’s a disgrace that such business distress has just been brushed under the carpet.”

Hoteliers’ Hopes for the Return to ‘Plan A’ Hoteliers in Bristol are hoping that the Government’s decision to end the ‘Plan B’ Covid-19 restrictions will lead to a much-needed boost to their businesses.

Hoteliers particularly welcomed the end to the Plan B advice to work from home where possible.

Raphael Herzog, Chair of the Bristol Hoteliers Association (BHA), said: “We hope companies and large organisations will welcome this news and will now look to bring their staff together for larger conferences at our hotels.

“These events provide an important source of income to venues like hotels, which have made significant investments in making their conference facilities as Covid-safe as possible.”

Many BHA members suffered a difficult end to 2021 with many reporting business was at least 30 percent

lower in December than they had hoped for.

home, others thrive on human interaction.

With no furlough scheme to fall back on and costs increasing, the BHA say more Government support is vital if businesses are to survive.

“Even if companies still choose to continue to allow working from home for the foreseeable future, or adopt a hybrid working model, we hope that they will still consider now bringing their teams together in a safe environment like a hotel.

Mr Herzog said: “At the end of last year, the Government announced grants of up to £6,000 for hospitality businesses. But that would only cover us for what we lose in one day with a conference booking, as an example.

“We hope that the end of Plan B and return to Plan A will give companies more confidence to organise conferences again and we very much look forward to welcoming them back to our hotels.

“These events are an important source of income for us.

“While some people have adjusted to working from

“It will be good for their wellbeing and mental health to spend time in the physical presence of their colleagues rather than just seeing their faces on computer screens.”

Future months still look extremely challenging for the hospitality industry, with the current reduced rate of VAT due to end on 31 March, well-publicised significant increases in energy prices on the horizon, and other factors, such as some food suppliers increasing their prices by up to 20 percent.

SLTA Says Phased Return to Work Will Rejuvenate City and Town Centres Issue 94

The SLTA (Scottish Licensed Trade Association) has welcomed today’s announcement by the Scottish Government that the working from home guidance is to be eased from January 31, with a “phased return” to work recommended.

Colin Wilkinson, SLTA managing director, commented: “This really is excellent news for Scotland’s licensed hospitality venues as having people back in their offices and workplaces will breathe life back into our city and town centres.

“This, coupled with the relaxation of rules surrounding table service and physical distancing in licensed premises, very much gives our industry hope for a more normal 2022.”

However, Mr Wilkinson expressed disappointment that there was no mention of Covid passports which remain a requirement in nightclubs. “Nightclubs have been hit hard dur-

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ing the pandemic and our understanding from today’s announcement is that this remains in place for these premises,” he said.

“This will continue to have a negative effect on these late-night businesses who desperately need to start to rebuild for the future.

“We also eagerly await the outcome of the Scottish Government’s consultation on a new pathway for dealing with Covid variants in the future, something announced over three weeks ago and only in general consultation now.

“A monumental task lies before us with a raft of issues to overcome and the Government will need to continue to do all it can to support this industry which is so important for the Scottish economy and the jobs market.”

North West Multiple Operators Take on Third Star Pubs & Bars Village Pub in Two Years North West multiple operators Chris and Jon Nevin have taken on their third Star Pubs & Bars lease in two years, The Farmer’s Arms in Burscough, and together with Star are undertaking a joint £500,000 plus upgrade of the pub.

In spite of opening their first pub as the first lockdown started, the brothers have been very successful with its two Star sites increasing trade by £1m at The Golden Lion in Rainford and by a similar amount at The Bay Horse in Worsthorne.

The Farmer’s Arms is also a village pub but with the benefit of a canal side location, which appeals to walkers and cyclists. Its new built garden room also seats 60 making it a great place to use for functions on top of the existing 80 internal covers.

Building work, including a top to bottom redecoration and furniture upgrade, will start at the end of the month. The Farmer’s Arms will reopen in early April in time for Easter and will create 30 new jobs on the back of the changes.

Chris said: Chris said: “We love the canal side location of The Farmer’s Arms and that there are great views across Lancashire all the way to the Pennines.

It’s in a lovely spot if you want to walk or cycle nearby or somewhere to just relax and enjoy great food and drink in beautiful surroundings. We could immediately see the pub’s potential and that it would work well with our vision for our pubs, food, drink, and service model. We will continue to add further businesses to our portfolio. These will not only be in destination and village sites. We will also be moving into further hospitality segments that we have experience of operating within where we know we can add value and differentiation over current managed pub company offers.”

David O’Brien, Star Pubs & Bars Business Development Manager said: “Chris and Jon have done an amazing job over the last two years creating fantastic popular village pubs. They have worked hard to deliver the type of food, drink and ambience that people want whilst retaining the unique characters of each pub. I feel sure The Farmer’s Arms will be another success for them and wish the team well.”

Chancellor Will Target Women with Another Pink Tax in New Plans to Up the Price of Wine (Again) Issue 94

Wine drinkers have already paid £5.9 billion more in duty than beer drinkers since 2010 – meanwhile beer, favoured mostly by men, will be unaffected

wine than men (58% versus 31%).

New proposals drawn up by the Chancellor, Rishi Sunak, on changes to alcohol duty are set to hit women hardest according to Wine Drinkers UK, with the tax set to rise by an average of 38p per bottle.

Now the Chancellor is planning to slap even higher duties on wines over 11.5% ABV following his Alcohol Duty Review. This means around 80% of all still wines that are enjoyed in the UK are getting more expensive, whilst taxes on all the best-selling beer will stay as they are, or even go down in some instances.

Already in the last ten years tax on wine, the most popular alcoholic drink among women in the UK, has risen more than twice as fast as tax on beer which is preferred by men. The proposed tax increase is on top of inflationary price rises already set to hit consumers this year, plus the cost of living crisis, which is squeezing household budgets further.

Research carried out by Wine Drinkers UK, a collection of leading wine lovers, makers, and sellers reveals 43% of women drinkers list wine as their favourite alcoholic drink with only 7% listing beer. For men the order is reversed with 44% of drinkers listing beer as their favourite drink compared to 21% who said wine.

Since 2010, it is estimated wine drinkers have paid £5.9 billion more in duty than beer drinkers, with women almost twice as likely to choose

Broadcaster and Wine Drinkers UK supporter, Helena Nicklin, comments: “Wine is the UK’s most popular alcoholic drink but the

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Chancellor’s proposed changes to the alcohol duty regime will drive up the price of wine and potentially limit consumer choice. At the same time, duty on beer will stay the same.

“This is a double whammy for women who are more likely to choose to wind down with a glass of wine than a pint of beer. It is especially unfair at a time when so many ordinary people are struggling to cope with the cost of living.

“Why should women see the cost of their favourite tipple go up in price when men see theirs stay the same?”

Wine has had a raw deal for many years, with faster and higher tax increases than any other alcohol drink. Wine Drinkers UK are calling on the Government to rectify this rather than continue to punish wine drinkers.

Ask Angela - Free Seminar for Hospitality Operators Any hospitality manager will tell you that ensuring customers’ safety and comfort is their utmost priority – but the stakes are higher than many might initially think. A recent study1 found that 56% of hospitality workers encounter an incident involving a vulnerable person at least once a week. And yet just 7% of those surveyed said they’d ever had any vulnerability training.

It was stark facts like these that led to the inception of Ask For Angela – a now familiar campaign to many hospitality managers and customers alike.

Properly run, Ask For Angela can save, and has saved, lives. And it’s good for business too: a study conducted at Kings College Union Freshers Fair2 found that 90% of customers were more likely to attend a venue where staff had received vulnerability training, rising to 98% if they knew that Ask For Angela was in place.

But this can be tricky to ensure, especially when staff turnover is high or teams are stretched. The partnership announced today between OrderPay and Safer Sounds, the organisation responsible for implementing the ‘Ask For Angela’ safety campaign across hospitality venues, looks to tackle the continued challenge of matching staff awareness with the consumer messaging.

As part of the partnership, Orderpay venues will display an ‘Ask For Angela’ badge on the app, but only once they have completed the appropriate training.

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The badge remains on screen as users move through from the home page to venue information and menus; and when clicked on it tells customers the three simple steps they should take if they feel unsafe.

OrderPay is encouraging as many venues as possible to sign up to the ‘Ask For Angela’ campaign by offering 50% off Welfare and Vulnerability Engagement (WAVE) training. This is only possible because OrderPay is subsidising the remainder of the costs, making this one of the lowest rates available for this training programme . After venues receive training, an ‘Ask For Angela’ badge will be added to the venue on the OrderPay app, giving their app users visibility as well as the confidence that staff at any venue featuring the badge will know exactly what to do if somebody asks for Angela.

To launch this initiative OrderPay & Safer Sounds are hosting a free, hour-long online customer safeguarding panel, open to anyone in hospitality. The panel discussion will take place on Tuesday 1st February at 10am, covering the importance of staff training, safety in hospitality and customer protection best practices.

Experts include a representative from the police service, safety expert Phillipe Chiarella and London’s Night Czar Amy Lamé.

Phillipe Chiarella, programme manager at Safer Sounds commented, “We are delighted that OrderPay is partnering with us and are taking a holistic and meaningful approach; not only offering training to the industry, but also implementing the ‘Ask For Angela’ badge for consumers. It’s absolutely vital that venues are trained in recognising vulnerability and how to respond to people who ask for Angela. Initiatives like this mean we can offer help to more people than ever.”

More information: www.orderpay.com/ask-for-angela

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CLH Digital

Issue 94

SiteMinder’s Top 12 Hotel Booking Revenue Makers of 2021 Reveal Commerce Strategies in the UK Now More Holistic SiteMinder, the open hotel commerce platform, has unveiled the lists of distribution channels that over the past year brought the highest booking revenue to hotels in the UK and more than 20 other of the world’s most popular tourism destinations.

consultant support. Meanwhile, a newcomer cohort of 29 channels showcases the openness of hotel businesses to employ a broader, multichannel approach as a way of connecting with more niche or harder-toreach customer segments.

The list for the UK—in line with global trends—reveals a more holistic online commerce strategy, consisting of both new and established methods, is being taken by hotel businesses to reach new customers and produce revenue. This holistic commerce strategy consists of a greater balance between direct and indirect revenue streams, with direct bookings now the second biggest revenue driver for UK hotels—up from third place last year—driven by increased investments in booking engines, hotel websites, metasearch, frictionless payments, support from hotel consultants and specialist applications designed for conversion.

Direct bookings are now one of the top two revenue drivers not only in the UK, but in more than half (12) of global markets.

“The popularity of Airbnb comes as no surprise. As many travellers continue to seek out accommodation options that allow work and travel to seamlessly meet, hotel distribution channels catering to longer stay and workation guests will continue to perform strongly. Likewise, the rise of staycations has helped British-based channels such as Off Peak Luxury break into the Top 12 as digitally-empowered travellers, accustomed to a world of seemingly endless online commerce opportunities, use technology to seek meaningful experiences and value for money.”

This year’s lists also feature 29 new distribution channels—including Off Peak Luxury in the UK—reflecting the current aptitude among hotels to embrace new revenue streams in their pursuit of new customers. Additionally, the lists increasingly feature Airbnb, which has risen in 12 markets, including the UK, where it climbed from eighth to seventh place. Airbnb also debuted in three markets, in spite of the channel being made available to traditional hospitality businesses only four years ago.

Other major findings supporting a greater adoption of a holistic hotel commerce strategy in the UK included: • The maintained relevance of regional channels, particularly in locations with ongoing reduced international travel. This was exemplified in the UK by the presence of three British companies among the Top 12––Lastminute.com, Off Peak Luxury, and Mr & Mrs Smith––which reflected the enduring strength of UK brands as well as the country’s “staycation” boom.

• The consistent performance of global distribution systems, which retained

their fourth position in the UK. Globally, they rose two or more positions in seven markets – Asia, Canada, Mexico, the Middle East, the Netherlands, Philippines and Thailand.

• The ongoing importance of wholesalers for many accommodation providers, with leading bedbank Hotelbeds again among the Top 12 in the UK and in each destination examined. Sunhotels by WebBeds also rose two places in the UK, from eleventh to ninth.

“We’re living in a new era of hotel guest, dominated by what we’ve identified as the ‘dynamic traveller’ who comes with evolved booking behaviours and preferences. Our data highlights the willingness of hoteliers to adopt both new and established methods to attract these customers, as they pursue a more holistic hotel commerce strategy to sell, market, manage and grow their business,” says SiteMinder’s senior director of global ecosystem, James Bishop.

“Most clearly, the rise of direct bookings reflects the grown investments we’ve seen among hotels in their websites—including their booking engines and payment options, and the specialist conversion tools they connect with—as well as their metasearch strategies and local hotel

In the UK, the Top 12 hotel booking channels in 2021, based on total gross revenue made for all users of SiteMinder’s platform, were: 1. Booking.com 2. Hotel websites (direct bookings) 3. Expedia Group 4. Global distribution systems 5. Hotelbeds 6. Agoda 7. Airbnb 8. Mr & Mrs Smith 9. WebBeds - Sunhotels 10. Off Peak Luxury 11. Lastminute.com 12. MyHotelBreak.com.

Click https://sm.siteminder.com/top-booking-channels-2021-uk to view the Top 12 lists of all travel destinations worldwide, and insights into the 2022 traveller from top distribution channel providers.

Hoteliers’ Charter Reaches 500-Hotelier Milestone More than 500 UK hotels are now signed up to the Hoteliers’ Charter. Home Grown Hotels, Northcote, IHG Hotels and Iconic Luxury Hotels are among the Charter Hoteliers signed up to the organisation’s 10-point pledge.

“Since its inception, the Hoteliers’ Charter has been working towards a more conscious, caring and collaborative industry to educate, inspire and sustain the next generation of talent. To have more than 500 Charter Hotelier’s working to support this goal is brilliant.”

Established in February 2021, the Hoteliers’ Charter exists to raise the profile of the hospitality industry and promote hospitality as a profession of choice to parents, schools, colleges, universities, and careers influencers.

Over the next 12 months Charter Hoteliers, Charter Champions, supporters and the industry-leading board members will continue to showcase the incredible opportunities hotels and the hospitality industry has to offer and anticipate getting to 1000+ hotels across the UK.

Signing up to the Charter sees progressive hoteliers and businesses collectively make a commitment to providing a workplace environment built on the foundations of respect, fairness, equality, diversity and opportunity; and to placing colleagues’ wellness and career development at the heart of their operations. In addition, those signing up for the charter agree to support industry charities, drive environmentally

sustainable businesses and advocate diversity, inclusion and equality.

Once approved, Charter Hoteliers are also given access to the network area where they can connect with regional communities.

The Hoteliers’ Charter is championed by industry bodies and organisations such as UKHospitality, the Master Innholders, St Julian’s Scholars, Institute of Hospitality, PACE, AA, Springboard and Scottish Tourism Alliance.

On reaching this milestone Sally Beck FIH MI, general manager of the Royal Lancaster London and founder of the Hoteliers’ Charter, said:

For more information on the Hoteliers’ Charter and how you can sign up to the pledge, visit www.hotelierscharter.com

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

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

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

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

On all good high powered microwave ovens there is a ceiling plate

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 12.

5 Creative Ways to Increase Sales and Boost Outreach at Your Catering Business 20

CLH Digital

Issue 94

By Megan Prevost, marketing content writer for MustHaveMenus (www.musthavemenus.com) The catering industry can be cutthroat, filled with many different businesses both large and small vying for the customer’s attention.

To make a name for yourself, you have to stand out from the crowd.

To do so, you’ll need to brand your company in a way that’s attractive to others. Ask yourself “why?” Why would people choose your business over another? Make a list of your answers, and then run with it.

After you’ve discovered your “why”, also known as your brand, it’s time to start thinking about marketing strategy and ways to get your name out there to potential event organizers and individuals.

Whether you’re looking to try out some new strategies, or you’re just starting out, here are five creative ways to boost sales and increase your marketing outreach.

1. GET PLACED ON “PREFERRED VENDOR” LISTS AT VENUES Many venues offer a list of “preferred vendors” that they like to work with. Getting on one of these lists means that everyone who holds an event at that venue will see your company as an option. The increase in brand visibility will increase your booked events and sales directly.

However, it can be challenging to get onto one of these lists, depending on the venue.

To start, make a list of the most popular venues in your area. Choose ones with good reviews that get a lot of business. A venue that’s booked out far in advance can prove valuable for your company.

After you’ve made your list, start contacting people. Check out their website to see if they have any forms or direct contact for partnership.

Some venues may require specific things, so make sure to check that out as well before applying or sending over an email. Building a personal relationship with venues can also help get you on these lists, so don’t be afraid to spark conversation at a show or exhibition.

2. UPGRADE YOUR SOCIAL MEDIA EFFORTS Did you know that 55% of consumers learn about new brands on social media channels like Facebook and Instagram? Over the past few years, more and more people have used social media to follow businesses alongside friends and celebrities. In fact, approximately 90% of Instagram users

follow at least one brand.

impression than leaving them without a response.

With these statistics in mind, passing up social media isn’t the right move.

Using social media as a platform to promote your business can help potential customers find you more easily. If you’re already on social media but you aren’t getting the results you want, you might need to step up your game.

To increase your positive reviews, you can reach out to the people who left negative ones and attempt to solve the issue. Offer a coupon for their next booking, or a partial refund for any errors that occurred. Oftentimes, people who have had a bad experience simply want to be heard and acknowledged. Reaching out and hearing them through can often resolve the issue and convince them to remove the poor review. If you feel that a customer left an unwarranted bad review, you can reach out to Google, Yelp, or whatever service they used to have it removed.

To find success on social media, you need to post content that is informative, relevant to your brand, and helpful for your audience. There are many ways to do this, such as posting sales, availability, and general information about you and your business. You should use all channels available, such as stories, reels, posts, and more depending on the platform.

The more consistent you are, the more likely you are to show up in someone’s feed. Even if they aren’t planning on hosting an event now, they may remember your name in the future. On top of consistency, you should also promote a cohesive brand image across social media. Define your color scheme, logos, and voice to ensure that everything matches up. This will make your brand look more well put together and professional.

3. CREATE A STAND OUT MENU When choosing a catering company, many people rely on their menus, websites, and reviews in order to decide if it’s the right company to work with. In order to engage customers and prove that you’re professional and experienced, you’ll need to have a succinct, well-designed catering menu.

There are two types of catering menus you’ll want to consider. First, is your general offerings. This menu should showcase the types of food you can provide for different events. This menu, like your social media posts, should align with your brand image. Not only that, but it should feature smart food names and evocative descriptions.

Another menu you may want to consider is a prix fixe menu. These menus could be made for specific types of events or if you offer preset multi-course meals. Having a few preset menus makes it easier for customers to make a decision, and they’ll be able to showcase this prix fixe menu at their event. Having menus on display that showcase your brand will provide your business with greater visibility and brand recognition.

4. ENCOURAGE POSITIVE REVIEWS As is true with all consumer-facing businesses, reviews are everything, especially in the event industry. If your company has too many bad reviews, your business might be dead in the water. However, it’s possible to revive your company and receive those sweet, sweet five-star reviews. You should always respond to negative reviews to show that you’re putting in the effort and attempting to better your business. This will leave a better

You should also offer incentives for new customers to leave reviews after your service has been performed. This could be any number of things from a discount on their bill or their next booking to a complimentary number of desserts. Because people only tend to leave reviews when their experience is bad, it’s important to incentivize your customers to leave positive reviews.

You can make it easier to leave a positive review by placing a QR code linked to your Google My Business listing on their receipt or any other materials that you give them.

5. MAKE SURE YOUR WEBSITE IS PERFECT Your website is often the first thing that potential customers see, so it’s important to make a good first impression. If your website is poorly designed or runs too slow, you’ll want to make updating it a priority. A poor website will cause potential customers to click away immediately, but a great one may inspire them to book you for their next event.

For your website to be effective, you should have a simple layout that features all of the information that people need to know before they contact you. You should include sample menus from previous events, potential menus for future events, booking information, prices, and availability.

To create a good website for your business, you can either use a website design tool or hire a professional. It’s possible to make a good website on your own, but hiring a professional will ensure that you’re left with a fantastic product that nails the first impression.

IT’S TIME TO TAKE YOUR CATERING BUSINESS TO THE NEXT LEVEL With these five tips in mind, it’s time to start working on improving your catering business. With hard work and dedication, you can get your name out there. Analyze your business model and figure out what isn’t working.

Do you need a new website? Are you posting on social media enough? Is your menu exciting? Put these tips into action and continue to work hard to achieve your goals for this year.

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CLH Digital

Issue 94

“It’s a Glorious Profession” - Michelin Starred Chef and Proprietor at Wild Honey St James, Anthony Demetre, Joins Duncan O’Rourke, CEO Accor Northern Europe, on the Heart of Hospitality Podcast “It’s a glorious profession and it pays dividends if you work hard, like anything in life,” said renowned British chef Anthony Demetre, joining host Duncan O’Rourke, CEO Accor Northern Europe, on the latest episode of Accor’s inspiring Heart of Hospitality podcast.

With a career spanning more than three decades, five proprietary restaurants and many coveted Michelin stars, Demetre carved a name for himself during the emergence of British Bistronomy, a movement with roots in France, which reinvented the traditional British dining experience. His Arbutus and Wild Honey restaurants won huge acclaim in the UK and internationally. Demetre is lauded for resurrecting and popularising forgotten cuts of meat and produce such as beef bavette, lamb belly and Jerusalem Artichoke.

Despite his esteemed career, Demetre explains his first foray into the industry was by chance. “My first love was to be a naval pilot,” Demetre tells Duncan. “I signed up into the Royal Navy in the Fleet Airborne Division, but had a recurrent knee problem and unfortunately was medically discharged. But during that time, I worked in a kitchen and I fell in love with it. There was some synergy with the discipline, the camaraderie and the precision of military service. I never looked back.”

With no formal training, Demetre pursued his new-found passion and went on to work for culinary trailblazers such as Marco Pierre White, Gary Rhodes and Bruno Loubet in the formative years of his profession. After rising through the ranks of the kitchen brigade, he took the helm of Putney Bridge Restaurant where he earned his first Michelin Star and Four AA Rosettes for culinary excellence within his first year. He upheld this Star rating for eight years, before taking time out from his career for the birth of his son.

and the icing on the cake was a Michelin Star,” said Demetre.

Following the success of Arbutus, he opened two more restaurants, Wild Honey and Les Deux Salons, which flourished in tandem as Bistronomy blossomed throughout London’s trendiest neighbourhoods. Demetre went on to sell both locations, before getting in touch with the former General Manager of Sofitel London St James, Nicolas Pesty, who had been a regular guest at Wild Honey. They discussed reinventing the concept at the hotel and Wild Honey St James was born.

Along with exploring Demetre’s journey in the sector, the podcast episode discusses changes in the industry and adapting hospitality for the next generation. Both agree changes need to be made to both salary and team wellbeing – both of which Accor has addressed in its hotels in the UK in the last year.

“It's always been hard to find staff, that's just the nature of the industry. But I think, throw the pandemic and Brexit in it has left a huge yawning chasm in the industry, and we have to work extremely hard to entice people, the next generation, into the industry,” said Demetre.

Duncan O’Rourke agrees: “We need to look at encouraging and bringing talent in because it is a wonderful, wonderful industry and just listening to what you've done and achieved inspires people. It's a really rewarding industry.”

Demetre adds: “Cooking has had massive publicity in recent years in terms of TV and media, more so than ever it had in the years past. So what is it that we're doing wrong? And it's simply working conditions, work life balance and salary. It's not all about money, of course not. But it has to be competitive. It has to be enticing. It has got to be fun because it is tough. There's no getting away from it. But if we can strike a balance and make it enjoyable, ensuring good working conditions, I think it's as good as any profession. It's a glorious profession and it pays dividends if you work hard, like anything in life.”

The episode shares the vision and passion for both industry leaders and their love of great culinary experiences – including where to find the best burger in London!

“My wife is from Paris and we went back to Paris for a while, during which time I visited small restaurants and I thought: ‘this is what I love about restaurants. It's this. It's passion, soul’.”

The Heart of Hospitality podcast is part of a pan-European industry platform of the same name, built to tell stories of the sector and its people. Accor is inviting stories from across the industry to be shared via #HeartOfHospitality

Demetre returned to London and opened his first restaurant, Arbutus, in Soho, where he introduced British diners to Bistronomy.

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

“It's quite humbling because it was massively successful and we won everything that the industry threw at us

For more information and more stories from hospitality, visit https://heart-of-hospitality.com/

Restaurant 1890 by Gordon Ramsay to Open at The Savoy, Offering an Intimate and Elevated Experience derfully contrasting choice of restaurants within The Savoy. Aesthetically stunning, with an elevated menu as befits its surroundings, 1890 reflects The Savoy’s history of providing luxurious, innovative experiences and we are very much looking forward to its opening,’ commented Franck X Arnold, The Savoy’s Managing Director.

Restaurant 1890 by Gordon Ramsay will be opening at The Savoy, London, on 23rd February, 2022. 1890 marks the year that Georges Auguste Escoffier joined The Savoy and began his outstanding contribution to global culinary standards.

Restaurant 1890 by Gordon Ramsay pays homage to the culinary titan, whilst offering highly exclusive, contemporary fine dining and providing guests with a true sense of delight.

Chef James Sharp describes 1890 as offering an exclusive kitchen table experience, but in a restaurant setting: “It’s always been a dream of mine to run an intimate tasting menu restaurant in such a beautiful location.”

Restaurant 1890 offers an intimate and elevated experience, opening for dinner only and seating 26 guests. Gordon Ramsay says that Restaurant 1890; “Creates a blend between unparalleled service, culinary creativity and exquisite wines.

Sarah Rhone has been appointed General Manager of Restaurant 1890. Having worked with Angela Hartnett at Limewood, and for the past eight years with Phil Howard – first at The Square and then at Elystan Street where she was General Manager – she has recently joined Gordon Ramsay Restaurants to take

“The tasting menu is seasonal modern French with European influences, prepared with great flair under the very talented Executive Head Chef James Sharp and our hand-picked team.

“It’s the third gastronomic jewel operated by our restaurant group at The Savoy and we’re incredibly excited to offer this new experience.”

James Sharp has most recently been cooking as Senior Sous Chef at Michelin-starred Pétrus by Gordon Ramsay, having joined the Group in 2015 at Restaurant Gordon Ramsay in Royal Hospital Road.

‘With 1890, our third exciting collaboration with Gordon Ramsay Restaurants, our guests will have a won-

on this new role.

Head Sommelier is Emanuel Pesqueira. Before joining Gordon Ramsay Restaurants, he worked first as a chef, and then moved on to Restaurant Manager then Bar Manager, Head Sommelier and finally Food and Beverage Operations Manager over 20 years between Crystal Cruises, Red Carnations Hotel group, Oxford and Cambridge Club, Intercontinental Hotel Group, Edwardian Hotel Group and 67 Pall Mall Club. In 2014 he was included in the top 12 Best Sommeliers in UK.

Get the Low Down on Kitchen Automation with Rational’s Latest Trend Talk Attendees to the webinar will get the chance to learn about the experiences the panellists have gained from working in and setting up ghost kitchens using a range of automation. They’ll also hear what intelligent cooking systems like Rational’s iVario Pro and iCombi Pro can do to help businesses adapt to what is undeniably “the new normal”.

Rational has announced the sixth edition of its popular Trend Talk webinar series, examining issues surrounding digitisation and robotics in ghost kitchens and the foodservice industry as a whole.

The Coronavirus pandemic has significantly increased the take-up of digitalisation in the foodservice and catering sectors. A range of automated systems covering ordering, hygiene management and food preparation have become standard features throughout the industry in the last couple of years, along with the growth of robotics and intelligent cooking systems.

The webinar will take place at 4PM GMT on the 23rd February 2022.

It’s free to attend, simply register your interest at www.rationalonline.com.

The webinar will examine the impact of the changes and unpack the issues surrounding the challenges of introducing these systems and what it means for the future of kitchens.

The talk will once again be moderated by Michael Jones of the FCSI, along with Rational’s ghost kitchen expert and international director of key accounts Stephan Leuschner. Joining them will be a panel of experts including Troy Hooper, founder and CEO of Kiwi Restaurants and Nourish, Massimo Noja de Marco, CEO of Piestro and founder of ghost kitchens start-up Kitchen United, along with authors Meredith Sandland,

Interim CEO of Stealth Mode Restaurants, and Carl Osbourn, who is also VP of Operations at Kitchen United.

RATIONAL is the leading provider in hot food preparation cooking systems and, with the iCombi Pro and the iVario Pro multifunctional cooking system, the company delivers 95% of all conventional cooking applications. Rational’s ConnectedCooking allows operators to monitor, manage and update their Rational appliances remotely, from a PC, tablet or smartphone. iKitchen is the combination of the iCombi Pro, iVario Pro and ConnectedCooking – iKitchen delivers the best kitchen management and the best cooking solutions. For information and brochures, or to find out about free Rational Live online demonstrations, call +44 (0)1582 480388, freephone 0800 389 2944 or visit www.rational-online.com

The Rise of Non-Alcoholic Bars 24

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Various bars, restaurants, and open spaces are hopping on the rebranding train by making their venues sober curious-friendly. Mother Kelly’s in London has recently started serving one of the best alcohol-free beers called Lucky Saint on draught. For those in favour of exquisite drinks, the Connaught Bar in London offers an array of exciting mocktails blending luxe ingredients, such as salted cacao coconut water and red berry kombucha.

It’s no secret that the pandemic has made us rethink our approach to wellbeing and the lifestyle choices we make. The surge of the wellness trends goes hand in hand with the rise of non-alcoholic bars both in the UK and globally. This is a by-product of the emerging “sober curious” movement – a social phenomenon that views (not) drinking from a wellness perspective.

While up until the pandemic a pink martini might have been a bar classic, a pink lemonade with a twist has become the new cool. Bars all over the world are on a rebranding journey to please the sober-curious consumer, and new non-alcoholic bars are popping all over the country. The options are there, but the question is, would you try them?

HELLO, DRY BARS The sober-curious community is on the rise, and the Google searches don’t lie. The searches for ‘alcohol-free bars’ in 2018 and 2019 averaged about 1–1.5k per month.

Amidst the pandemic in 2020, they skyrocketed to 5k, followed by a quick dip during the Christmas lockdown. However, the keyword quickly gained popularity once again in spring and is currently past its searches from 2018 and 2019.

WHY MORE PEOPLE ARE SAYING ‘NO’ TO ALCOHOL Dry bars are steadily becoming the new normal, and both the wellness craze and the pandemic are responsible for that.

With the surge in the sober curious movement come along shifts in the lingo we use when we refer to this phenomenon. It seems that the term ‘dry bars’ is better suited to quench our thirst for sobriety venues. While searches for ‘dry bars’ were at a steady low between 2018 and end of 2020, averaging at about 23–25k a month, we saw an exponential growth in spring/summer 2021 reaching 40–45k monthly searches and continuing to go up.

Prior to the COVID-19 surge in 2018, Ruby Warrington, a 42-year-old Brooklynbased British journalist, published her book Sober Curious: The Blissful Sleep, Greater Focus, Limitless Presence, and Deep Connection Awaiting Us All on the Other Side of Alcohol. In it, the author explores her victim-led relationship with alcohol and the command it has on her life. This is what Warrington refers to as “sober curious” – “a ‘wellness’ approach to (not) drinking alcohol”.

Speaking of dry bars, have you heard of Mr Fitzpatrick’s? This is the oldest temperance bar (dry bar) in the UK, located in Rawtenstall, Lancashire, and it’s been entertaining its consumers with its root beer since 1890. However, businesses are responding to the growing demand for alcohol-free venues, and new bars are starting to pop on the map.

The book has inspired many to take their next drink with a pinch of mindfulness.

Since its publication, the sober curious movement has been on the rise. It came about just at the right time – amidst the boom of wellness trends, sustainability endorsements, and a pandemic that forced us to change the way we think about our lives.

This lifestyle shift that is characterised by plant-based diets, self-care routines, and more “me time” has put a spell on today’s consumers, especially millennials. It’s now the norm to be following an organic lemonade recipe at home on a Friday night rather than showing your intoxicated dance moves on a sticky dancefloor.

The obsession with well-being and the lower consumption of alcohol reached its peak during the pandemic.

According to Nielsen, millennials are headlining the sober curious movement, as 66% are trying to reduce their alcohol consumption in 2019.

“Spoil yourself without spoiling yourself” is the motto of Redemption – a vegan dry gastrobar located in Shorts Gardens, London. Redemption serves a gamut of cocktail twists such as indulgent coco-tinis and rum-free mojitos alongside exquisite meat-free meals in the likes of BBQ cauliflower wings and beetroot carpaccio. It sounds like the perfect spot for the wellness and planet-conscious consumers.

Edinburgh is also making a mark in history with its first-ever alcohol-free pop-up bar called DRY. When talking about the inspiration for his sober business adventure, co-founder Jamie Walker shares: “We set up DRY in response to a trend for non-alcoholic beverages among increasingly health-conscious millennials.”

Other dry bars, such as the Brink in Liverpool and Sobar in Nottingham, are also a great stop for the sobercurious clientele.

MOCKTAILS VS COCKTAILS: A REBRANDING ADVENTURE As more people are enticed by the sober-curious lifestyle, businesses, especially bars and restaurants, are responding to the new demand for zero-ABV beverages. A report by Bon Appétit predicts that the market for low and non-alcoholic beverages will grow by 32% between 2018 and 2022.

But simply re-introducing seltzers, non-alcoholic beer, and zero-ABV spirits won’t cut it this time. Young consumers are seeking better experiences through the products and settings they consume them in. Buzzwords such as organic, vegan, sustainable, and ethical are headlining their choices.

Existing businesses are urged to come up with creative rebranding strategies that accommodate the new consumer needs and overcome the stereotype around non-alcoholic beverages that labels them as bland, unexciting, and repetitive. By mixing exquisite flavours into mouth-watering blends, mixologists are now creating state-of-the-art mocktails and nourishing drinks that are creative, trendy, and tasty all at the same time.

Think lemonade zest-flavoured immune-boost mocktails, a 0% alcohol lemonade vodka and passion fruit in a botanical blend, or a vegan lemonade with mint mojito packed with vitamin B12. And that’s just a few lemonade-style options – the possibilities for creative non-alcoholic beverages are endless.

The wellness express has been powering through the vegan advocates and yoga gurus, and it is now making a stop at the sober curious consumers. While more and more millennials are indulging in their sober-curious impulses and new bars and venues are emerging, we wonder where this fascination with wellbeing will take us next.

Sources http://www.rubywarrington.com/i-am-an-author/sober-curious/ https://nielseniq.com/global/en/insights/analysis/2019/many-americans-are-looking-for-a-bar-experience-without-the-buzz/ https://www.bonappetit.com/story/big-alcohol https://londonist.com/2015/04/is-there-such-a-thing-as-decent-non-alcoholic-beer https://mrfitzpatricks.com/the-rise-of-alcohol-free-bars-a-fad-or-here-to-stay/ https://redemptionvegan.com/ https://www.hiddenedinburgh.net/dry-edinburghs-first-alcohol-free-bar/

Nominations Open for North’s Best Hospitality Operators Specialist legal advisors, Kuits, have continued their headline sponsorship of the awards in 2022.

Nominations are now open for the Kuits NRB Top Fifty 2022 which compiles the annual list of the most significant hospitality operators in the North of England. The final fifty, selected by an expert judging panel, will be announced at Northern Restaurant & Bar on 15 March 2022.

Joint head of licensing for Kuits, Felicity Tulloch, said “As specialist legal advisors to the licensed trade, Kuits is delighted to be involved in this industry-leading event and has been proud to support and judge the Kuits NRB Top Fifty awards for a number of years. The awards provide an important platform and recognition for the most exciting and influential new and established operators in the hospitality industry, and for 2022 they will be recognised against the unprecedented backdrop of the COVID pandemic and an ever-changing and evolving landscape.

Undoubtedly, Northern Restaurant & Bar is providing a national stage for the North’s thriving food and drink industry, and we’re proud to be associated with it.”

Nominations can be submitted online at nrbtopfifty.co.uk and the deadline for entries is 5pm on Tuesday 1 February 2022.

The entry process is now open for the ninth Kuits NRB Top Fifty, the prestigious hospitality power list of the North’s finest food and drink operators. The awards celebrate the fifty top hospitality operators who, over the last twelve months, have shown sector-leading levels of commercial and critical success. Three operators, who the judges believe have achieved something truly exceptional, will also be celebrated for their outstanding contribution to the industry.

“These awards are effectively a barometer of the state of play in the Northern hospitality scene, indicating it’s strength, depth and huge resilience in the face of the last two years. “The Kuits NRB Top Fifty will once again identify and celebrate those operators who are delivering something truly special, delivering quality with ambition and actively contributing to Northern hospitality” said Thom Hetherington, CEO of Holden Media, organisers of Northern Restaurant & Bar and the NRB Top Fifty Awards.

Kuits NRB Top Fifty is hosted by Northern Restaurant & Bar taking place 15-16 March 2022 at Manchester Central, NRB22 will be the first major hospitality show of the year, providing a blast of momentum for the industry. Once again the exhibition will be bringing together operators and suppliers, promoting ideas and inspiration, representing and leading the sector in the North.

For further information on Kuits NRB Top Fifty or to submit your nomination visit www.nrbtopfifty.co.uk

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.

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Laundry Industry Pleads For Government Support On Energy Prices Just as commercial laundries serving the hospitality sector think they can see a light at the end of the Coronavirus pandemic tunnel, they face another crisis, this time because of the massive and unprecedented rise in energy prices. The Textile Services Association (TSA) is warning that if the government ignores the industry again, and fails to offer support, then businesses will fail and the industries that rely on laundries, including hospitality, will face significant challenges.

Commercial laundries missed out totally on any government support offered to the hospitality sector during Covid, because they do not directly deliver hospitality, despite being totally dependent on it (and despite hospitality being very much dependent on commercial laundries).

Similarly, in the past, energy grants have usually been limited to mainstream manufacturing industries, meaning commercial laundries have missed out.

Now the TSA has written to the Rt Hon. Kwasi Kwarteng MP, the Secretary of State for Business, Energy and Industrial Strategy (BEIS), pleading to include the commercial laundry industry in any support it may offer to energy intensive industries.

"We support any plan that helps our sector," says Stevens. "We have been to hell and back and really cannot face another crisis. I can see many commercial laundries literally throwing in the towel if they are not offered support this time."

David Stevens, CEO of the TSA, says, "We are an energy intensive industry and are recognised as such, alongside areas like manufacturing, under the Climate Change Agreement. Whilst we have worked incredibly hard to reduce consumption, you cannot operate an hygienic process without energy to wash and dry the products. Energy represents about 10% of a commercial laundry's overhead. When energy prices are quadrupling you don't need to be a mathematician to work out the impact."

Commercial laundries employ over 24,000 staff and wash over 50 million pieces of laundry a week, including over 90% of the NHS's products and 95% of hotel linens. Virtually all food and pharmaceutical factories outsource their washing of workwear to laundries. Without commercial laundries many parts of the UK economy would grind to a halt.

Several organisations and politicians are calling on the government to offer energy intensive industries support in the short term. John

Reynolds, the Shadow Business Secretary, has been lobbying government, saying they should "Come out with a plan sooner rather than later, there are lots of options available including a mix of loans and grants."

However, the TSA fears that laundries will miss out - again.

The TSA is the trade association for the textile care services industry.

The TSA represents commercial laundry and textile rental businesses.

Membership ranges from family-run operations through to large, multinational companies. Visit www.tsa-uk.org for more information.

Omicron Hits Festive Hotel Occupancy Across the UK

UK hotel occupancy rates fell sharply in December 2021 due to Omicron fears and the introduction of Plan B measures, according to the RSM Hotels Tracker.

Average daily rates (ADR) in UK hotels held up well only falling from £100 in November to £94 in December, but revenue per room fell from £68 to £53 – highlighting the financial cost of Omicron.

The data, compiled and produced by STR and analysed by RSM, shows a sharp decrease in occupancy across the UK from 68 per cent in November to 56 per cent in December; with Scotland seeing an acute fall from the highs of COP26 occupancy levels at 72 per cent to 53 per cent in December. London and Wales also saw a 13 per cent drop in occupancy during the festive period.

Chris added, said: ‘Although it’s disappointing to see reduced occupancy, daily rates and revenues, the drop was nothing when compared to 2020 levels when the sector experienced a full lockdown. Albeit this December hoteliers faced low occupancy levels without Covid Government support to fall back on, so the sector will be feeling the pinch.

Chris Tate, head of hotels and accommodation at RSM, said ‘Hotels normally see a drop in occupancy between November and December but increased Omicron cases, the reintroduction of working from home guidance and the widespread cancellation of Christmas parties and New Year’s Eve celebrations exacerbated the seasonal decrease this year falling by 12 per cent rather than the pre-pandemic drop of 8 per cent.’

‘However, it will get a shot in the arm, as working from home guidance eases, and business and international travel returns; but it won’t be plain sailing. Large conferences and events will take time to resume, and hotels will need to adapt to the new norm as the pandemic has fundamentally changed working habits. This innovation is already happening as hotels look to encourage commuters who may have moved out of cities during lockdown to return to the office with reduced rates for mid-week stays

UK Open for Travel with all Restrictions Removed for Eligible Vaccinated Arrivals

All testing measures for eligible fully vaccinated travellers arriving in the UK will be removed from 4am on 11 February, as the government goes one step further to reopen the travel sector.

The changes mean that the UK has one of the most free-flowing borders across Europe in addition to having the most open economy and society.

The simplification of travel rules comes just before half term, providing welcome news for families looking to travel abroad during the school holidays, as well as an extra boost for the tourism industry.

Thanks to the success of the UK’s vaccine and booster rollout, the government is now able to reduce the number of travel restrictions, ensuring there is a more proportionate system in place for passengers. Before the end of February, eligible fully vaccinated travellers will only need to fill out the passenger locator form (PLF), which will be simplified, confirming their vaccination status, travel history and contact details, and people will have an extra day to fill it out before travelling.

The framework set out today is intended to be one that will last. It aims to provide stability for travellers and the travel industry throughout 2022, ensuring the UK remains one of the best places in the world to do business. Meanwhile, friends and families can make the most of their global connections, while saving around £100 for the average family with the removal of testing.

Children aged 12-15 in England will be able to prove their vaccination status or proof of prior infection via a digital NHS COVID Pass from 3 February for outbound travel, making it easier for children and families to travel to countries which require proof of vaccination or prior infection to gain entry, avoid isolation, or access venues or services.

It will also enable families to plan holidays for February half term with greater confidence, as parents can be reassured they will quickly be able to evidence their child’s vaccination status or proof of prior infection for outbound travel and meet the requirements of different countries more easily.

For inward travel, all under-18s regardless of their individual vaccination status will continue to be considered as fully vaccinated.

Transport Secretary Grant Shapps said: "We made the right calls at the right time and thanks to our vaccine and booster rollout it’s paying off – allowing us to safely remove nearly all COVID-19 travel restrictions for vaccinated travellers.

"We already have one of the most open economies in Europe with the least restrictions, and because of the changes today we now have a travel sector to match it.

"This final step in our stable and safe full return to international travel is a major boost for UK tourism, setting Britain free ahead of the crucial half term and spring holiday season."

Health and Social Care Secretary Sajid Javid said: "We have entered a new chapter in our fight against COVID-19 and we’re taking a balanced approach as we learn to live with the virus.

"Thanks to the success of the vaccination programme, now is the right time to take this additional step towards opening up international travel once again.

"Extending the NHS COVID Pass to children aged 12-15 in England will also make the outward journey easier for families and I am delighted we have taken this step in time for February half term."

While the red list will continue to remain in place as our first line of defence against future variants of concern arriving from abroad, the government is looking to replace the hotel quarantine policy with other contingency measures including home isolation and further details will be set out on this later in the spring.

Throughout the pandemic, the government has taken a balanced approach to COVID-19 measures, considering the freedoms of individuals together with public health concerns. Omicron is now the dominant variant of COVID-19 in the UK and around the world and the latest data indicates that vaccinated individuals are less likely to have severe outcomes if they catch Omicron, in comparison with Delta. Taken with the success of the booster programme, now is the right time to take proportionate steps to further remove travel restrictions.

Commenting, Kate Nicholls, CEO, UKHospitality, said: “This is a sensible and pragmatic step towards normality, given the encouraging fall in cases, the general easing of restrictions and given the UK’s position as a leading destination for international tourists and as a major business and commerce hub.

“This is a very welcome shot in the arm for hotels and tourism-reliant businesses, as we learn to live with the virus. It will deliver much-needed confidence for international travellers destined for the UK. Our hospitality and tourism industries have endured extremely challenging times and our hope is that this marks the start of a more benign phase for both society and business.

“It comes at the start of what can be a very positive year for the UK economy and for tourism particularly, given the calendar ahead which includes the Queen’s Platinum Jubilee and the Commonwealth Games. With the right conditions and support, this industry can help to drive the recovery, to growth and job creation, and reassert the UK’s position as a leading destination. To support this year of revival we would urge Government to extend the reduced rate of VAT for hospitality and tourism.”

The new rules will come into operation at 4am on the 11th of February, and will apply to all inbound visitors to the UK, including UK citizens returning from overseas travel

Issue 94

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Government’s VOA Aggressively Pursues Fines to Hotel /Hospitality and Pub Businesses 28

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The Government Valuation Office Agency (VOA) has stepped up its demands to hotel & hospitality businesses and pubs by issuing and aggressively pursuing an increasing number of fines for late Valuation Forms of Return according to Colliers Business Rates Team. This is despite that many such businesses were closed during the pandemic with no one in the office when the forms were issued and who are now struggling to get their businesses back on the road.

Forms of return provide the VOA with basic information about a business’s property, such as rent, lease and ownership details, enabling the VOA to work out the rateable value of the property, which is then used to calculate the business rates. Businesses have 56 days to return the forms, after which they receive a £100 penalty. If the information has still not been provided within the next 21 days, a further £100 penalty notice is issued and from this date a charge of £20 a day is added to the total sum owed until the information is provided. The maximum penalty amount is £500 or the property’s rateable value, whichever is greater. This can run into thousands of pounds.

The issue for the hotel, pub and hospitality sector is that the return forms are much more complicated than other sectors including asking for detailed trade figures for the three-year period (2019,2020,2021), a period in which many such businesses were closed for long periods due to the pandemic and many staff were furloughed. Because traditionally the VOA was more understanding about late returns, many such businesses have not yet collated all the necessary information to make the returns- and are suddenly finding themselves facing ever increasing fines. And in many cases this information isn’t even useful to the VOA as some businesses were

making a zero return in the period.

“It’s totally inappropriate” says John Webber, Head of Business Rates at Colliers, “The VOA is gearing up for the 2023 Revaluation and has suddenly woken up to the fact it can make extra monies by issuing fines for late returns of these forms, despite being more conciliatory to rate payers in previous years. We are seeing an increasing number of businesses coming to us to help sort this out, some of them with fines going into hundreds of pounds or more, particularly if there are a number of properties in their portfolio -as form filling wasn’t the key priority for such businesses in the pandemic.”

Colliers says one hotel client that has over 50 properties across the UK received the initial forms when staff shortages were at their highest. The client is now facing an ever increasing fine, but when the agent tried to sort this out there was a delayed response from the VOA, leading to further time penalties.

Webber continued, “Does the VOA really think this is a sensible way to behave? Such businesses have seen a difficult two years with lockdowns, furlough schemes, staff shortage and increased prices, not to mention preChristmas edicts about working from home and avoiding socializing. Surely they should be given some slack if they are slightly behind with the paperwork? Particularly when that paperwork has been made increasingly detailed and complicated to fill in? “ According to research one tenth of British restaurants closed their doors permanently due to the pandemic and 1000 pubs/restaurants closed in the 3 months, July to September 2021, after the restrictions were liftedthat’s 16 per day.

Webber added, “The drop in trade over December for pubs, bars, cafés and restaurants is still coming home to roost with estimates that trade fell by a third. It is disappointing the VOA is not showing a more conciliatory approach to a sector just coming off its knees.”

UKBG National Cocktail Competition 2021 Winner Announced After five months of trials and regional heats, the UK Bartenders Guild’s National Cocktail Competition, sponsored by Akashi-Tai Sake, Hatozaki Whisky and 135° EAST GIN, held its Grand Final on Tuesday, 18th January 2022 at the Prince Akatoki Hotel, London.

Significant support from industry leaders and talented peers greeted the competitors at the Prince Akatoki Hotel, whilst a live-stream was also produced in partnership with Dean Callan, of the Dean Callan Show and the Bartenders Broadcast Network.

Fifteen competitors from across the UK – and the world – battled it out for the title, a trip to Japan, and the opportunity to represent the UK at International Bartender Association’s World Cocktail Championship in Russia.

The broadcast reached over 41,000 people, and was the most technically ambitious project the Guild has undertaken to date.

The UKBG is proud to announce the winner of the NCC2021, sponsored

by Akashi Tai Skae, Hatozaki Whisky, 135° East Gin and Hoshizaki – Matteo Basso of the Malt Lounge and Bar, London.

stage of the competition a series of seminars was hosted – in-person and online – developing

Matteo’s two winning recipes, the Sake cocktail ‘Yon’, and Gin Fizz ‘Enogu’, along with his performance in the customer service focus round, earned him the highest score. His cocktail ‘Enogu’, was accompanied by a rice paper-snack with three different ‘colour palette’ sauces that when paired could tweak the cocktail’s flavour to the guest’s preference.

Congratulations must also go to our runners up: Tom Kirk of Below Stairs, Leeds who came in 3rd, winning a full set of Akashi Sake Brewery and Kaikyo Distillery products; and Gabor Molnar of the Pig on the Beach Hotel, Swanage who came in 2nd, winning a custom bartender’s kit.

The team of Judges consisted of Claudia Carrozzi – UKBG President, Giorgio Bargiani – Head Mixologist at The Connaught Bar; Lawrence Woodrow-Smith – Drinks Development Manager at the Domino Club Leeds and UKBG NCC2019 Winner; and Scott Paine, National Account Manager at Marussia Beverages. The event was hosted by UKBG Vice President and bar industry legend, Declan McGurk.

This year, the NCC format was framed towards community learning. At each

competitor knowledge in the areas of Sake, Whiskey and Gin, bringing Japanese beverage culture to a wider audience throughout the UK, while upskilling our competitors.

The UKBG enhanced this further by hosting seminars and networking opportunities at the regional finals, including a memorable, impromptu skills masterclass and tasting session from industry legendary, Peter Dorelli.

Our finalists made it through an initial online recipe submission, sharing their best Sake-inspired cocktail featuring Akashi-Tai Sake; and an ‘Ultimate Highball’ round, featuring Hatozaki whisky. The Grand Final saw our competitors recreate their initial Sake recipe submission, alongside a Gin Fizz recipe, as outlined in the Cafe Royal Cocktail Book Coronation Edition, authored by UKBG founder, William ‘Billy’ Tarling and featured 135° East Gin.

Marston’s Reports Like-for-Like Sales Down as Omicron “Impacts Consumer Sentiment” Brewer and retailer Marston’s has reported like-for-like sales of minus 3.9% for the 16-week period to 12 January 2022 (compared to the same period in 2019).

Total like-for-like sales for the period were (3.9)% vs. FY2019 reflecting the impact of the Omicron variant and consumer sentiment related to the new variant in the last 8 weeks. Total sales declined by (3.6)%. During the five-week period of December like-for-like sales compared to the market outside the M25* were 1% ahead of the market and total sales were 5% ahead Prior to the emergence of Omicron and subsequent introduction of renewed restrictions, like-for-like sales in the first eight weeks to 27 November were +1.3%, as previously reported, with encouraging trading momentum.

As a result of government messaging including guidance to work from home and the call to limit social dis-

tancing, like-for-like sales were (8.8)% in the last eight weeks of the period under review.

Drinks sales have outperformed food sales during the period. From a geographic perspective, the group’s pubs in Wales and Scotland were more significantly impacted than those in England by the tighter restrictions that were enforced during the period.”

Chief executive Andrew Andrea said: “Whilst the emergence of the Omicron variant and subsequent government guidance temporarily impacted consumer sentiment, we remain confident that the strong trading momentum which we were experiencing prior to that will resume.

We welcome the various plans underway to gradually ease trading restrictions in Scotland and Wales. These, together with the reduction in the required self-isolation period and anticipation of an imminent end to the work from home directive, should enable some semblance of normalised trading patterns to return.”

Licensed Trade Charity Announces Over 120k People Helped Since the Start of Covid Issue 94

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We know from our own on-trade research, carried out by KAM Media in November 2021, that people across the sector have found it more challenging to maintain good mental wellbeing during the last 12 months. 45% of respondents said that their mental health had been negatively impacted since the start of Covid-19.

The biggest factors negatively impacting their mental wellbeing have been reduced income, increased pressure due to staff shortages and uncertainty about job security. Sadly over 1 in 3 (33%) on-trade respondents have (or know a colleague who has) experienced a mental health issue.

After a challenging trading period through December and Christmas for the licensed drinks sector the Licensed Trade Charity has announced it has helped over 120k people and given over £3.3m in grants and services since the start of Covid19.

The Licensed Trade Charity, who are dedicated to supporting workers in the licensed drinks trade, release figures today (24th January 2022) for the year of 2021, showing they helped over 46k people with over £1.7m in grants and services during the year.

Licensed hospitality people are a resilient bunch and despite the struggles for many, 61% of respondents highlighted that keeping in regular contact with colleagues, friends and family had positively impacted their mental wellbeing and 1 in 5 said that increasing their physical activity and taking part in mindfulness activities had also had a positive impact.”

The Charity, which was established in 1793, supports people from the licensed drinks trade and has seen a growth in awareness and demand for the free support it offers to the licensed trade.

The Charity launched an app for free download in November 2021 with over 510 downloads in December alone. The app gives users direct access to that free support with just a swipe and touch.

Mental health remains a challenging issue for the industry, with the charity’s free helpline reporting a massive 40% increase on the previous year in calls for emotional support and counselling.

The Charity offers telephone counselling for individuals through its helpline as part of their free core support service. In response to the rise in awareness of mental health issues, focus on improving mental wellbeing and increased demand for emotional support it launched counselling for couples and children during 2021.

Paula Smith, head of marketing for the Charity said “Through our helpline we offer practical guidance from information specialists and emotional support from qualified counsellors and in the past practical guidance made up around 60% of the support requests we received. We have seen that switch with almost 70% of calls during 2021 for emotional support and counselling.

Licensed Trade Charity, CEO, Jim Brewster, added “I am proud of the range of services we offer the licensed trade and the fact that it is all delivered without cost to operators or individuals. Our team deliver a fantastic, professional service.

They understand what our industry needs and adapt our range of support to meet those needs”.

Wales to Host Heat of Riso Gallo Young Risotto Chef Competition Wales is to have its own heat of the Riso Gallo Young Risotto Chef of UK and Ireland for the first time next month.

Jacky Moss, who runs the Riso Gallo Young Risotto Chef competition, said she was delighted that Welsh and Irish heats were being held for the first time. Previously, young chefs from Wales had travelled to compete in the Midlands heat.

The heat will be held on February 22 at the Welsh International Culinary Championships (WICC) organised by the Culinary Association of Wales (CAW) at Grwp Llandrillo Menai’s campus in Rhos-on-Sea.

“We are looking forward to holding the heat at the Wales International Culinary Championships for the first time which guarantees that Wales will have a chef in the grand final,” she said.

The international competition, which is being held for the fifth time, is for young chefs aged 17-23 who can inject personality, passion and creativity into their own vibrant and exciting risotto dish. Entries must be received by January 31 at https://www.culinaryassociation.wales/competitions.

Arwyn Watkins, OBE, CAW president, said he was delighted to host the competition’s Wales at the WICC. “The Welsh International Culinary Championships is the perfect place for all these culinary competitions in Wales to come together in one place,” he added.

The Wales heat winner will qualify for the Grand Final at The Tottenham Hotspur Stadium on the April 4, where the finalists will compete for an exciting prize.

The overall winner will travel to Italy for a three day stage with Fabio Pisani, Alessandro Negrini and their team at the two Michelin starred Il Luogo di Aimo e Nadia in Milan, famous for its contemporary Italian cuisine.

The winner will also be taken on a tour of the Riso Gallo Rice Mill in Italy and will learn about a selection of excellent rice, cresses and oils from Riso Gallo, Filippo Berio and Koppert Cress.

“After the challenges of the past two years, we are looking forward to putting on a fantastic event to showcase the rich talent and skills within our hospitality industry.”

The WICC, which run from February 22-24, will feature competitions for chefs and front of house staff to suit every level of experience, including the National and Junior Chef of Wales contests and Major International Challenge. Entries for all competitions must be received by January 31, 2022.

Profit Warnings Issued by FTSE Travel and Leisure Companies Fell to Seven-Year Low in 2021 Profit warnings issued by FTSE Travel and Leisure companies fell to their lowest level in seven years in 2021 despite the sector experiencing another challenging year, according to EY-Parthenon’s latest Profit Warnings report.

and the pass-on of costs may become harder as the cost-of-living squeeze intensifies.

She added: “Inevitably some companies will struggle to adapt, and some will be vulnerable to failure. But for travel companies who draw upon their experience, resilience, and agility, and tell a compelling long-term value story, the opportunities are significant.”

He continued: “When combined with the recent increases in energy costs, upcoming increases in VAT and business rates and the end of the rent moratorium, the sector will need to instigate price rises to maintain profitability. And whilst consumers are feeling more confident in returning to pubs, bars and restaurants, there remains great uncertainty over the extent to which city centre footfall and international and upscale business travel will return to pre-pandemic levels, although ‘blue-collar’ travel has, so far, held up reasonably well.”

In total, the FTSE Travel and Leisure sector, which includes restaurants and bars, issued just 11 profit warnings in 2021, from 16% of the sector.

This compares with the record 74 profit warnings issued in 2020 in the height of the pandemic.

CHALLENGES AHEAD FOR HOSPITALITY

The low level of profit warnings reflects the impact of record earnings downgrades in 2020, but also the positive impact of certain government support measures and how well businesses in the travel and leisure sector have adapted over a year which began with a lockdown and ended with the COVID-19 Omicron variant.

The hospitality sector also faced continued staffing problems in 2021 with an average seven vacancies for every 100 employees. Brexit’s impact on the labour market, combined with furlough and growth of opportunities elsewhere, especially in retail and logistics, has increased competition and left some companies struggling to adapt.

Meg Wilson, Turnaround and Restructuring Partner at EY, said: “Despite a challenging year, which included continued travel restrictions and reduced air passenger numbers, the travel industry has shown remarkable resilience. Looking ahead to 2022, pent up demand for summer holidays, record levels of personal savings and a rebalancing of consumer spending from products to experiences should support a much better year ahead for international leisure travel.

Christian Mole, EY UK & Ireland Head of Hospitality & Leisure, comments: “On the face of it, the UK hospitality sector is a strong candidate for a post-pandemic bounce. However, 2022 could be the toughest year yet with government support being withdrawn and cost pressures mounting.”

In total, 203 profit warnings were issued in 2021 across all FTSE sectors, down from the record-breaking 583 warnings witnessed in 2020 and the second lowest by number since EY began tracking warnings in 1999. The low total is due to the strong post-lockdown rebound and exceptionally low levels of profit warnings in the first half of the year, which gave way to extensive supply chain disruption and rising costs in the second. A record 44% of profit warnings blamed supply chain disruption in Q4 (compared to just 2% between 2009 and 2019), with a further 27% citing rising cost pressures.

“Hospitality companies are commonly having to incur double digit payroll increases to employ and retain staff, with additional bonuses becoming common for in-demand staff. Many operators can’t find enough employees – or at least, employees with the right skill sets – to operate at a limited capacity, let alone to meet and capture the benefits of increased demand.

As a result, we are seeing reductions in opening hours and in the ranges of services and facilities on offer across the sector.”

Meg Wilson said: “We expect to see more restructuring activity in 2022 as the last government support measures fall away and businesses feel the full force of, not only economic and structural pressures, but the increasing focus on Environmental, Social, and Governance (ESG) metrics, as funders increase their focus on supporting ‘sustainable’ businesses. The ability to demonstrate purpose and long-term value has never been so vital.”

“However, there are still hurdles to overcome. Whilst the UK is further relaxing obstacles to travel, variability in destination markets remains. There is uncertainty surrounding the timing of bookings and the extent of business travel reductions, which will result in different recovery speeds across the sector. Margin pressures also haven’t gone away

SUPPLY CHAIN ISSUES HIT LISTED COMPANIES

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

CLH Digital

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

Issue 94

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

33

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

Issue 94

CLH Digital

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CLH Digital

Cleaning, Hygiene and Infection Control Issue 94

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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CLH Digital

Issue 94

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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CLH Digital

Issue 94

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

Issue 94

CLH Digital

43

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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Design and Refit Space Saving Solutions Without Compromising On Performance 46

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Issue 94

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

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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

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.

David’s mission is to provide practical advice, knowledge and expertise that will help your business to reach its full FINANCIAL POTENTIAL. Our bespoke Mentoring & Consultancy service focuses on the key areas of your business, such as

PROFITABILITY, MANAGING PEOPLE, MARKETING and OPERATIONAL STRATEGY. As part of his Mentoring-driven service, David has always provided ‘’free-of-extra-charge’’ key weekly figures, analysis & reporting so that your finger is always on the pulse of your business’s finances and performance.

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

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

You get even more than that … David is

always available to you at the end of the phone or via Email, and always on-hand when you need advice or guidance.

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

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

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

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

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Property and Professional

Straight Forward Insolvency Advice from Oury Clark We know that the last couple of years have been tough, especially in the hospitality sector. Not to worry, our Insolvency Practitioners are here to help advise and guide you if your business is struggling.

Oury Clark has been helping people since 1935 and our Insolvency Practitioners have over 20 years of experience in both Personal and Corporate Insolvency. We are a family run professional firm that provides the highest professional standards to all our clients.

If your business is in financial difficulty it is important to take advice well in advance to avoid any wrong doing as a director. At Oury Clark we will hold your hand from

the beginning to the end of the Insolvency process, whether it’s you or your company. We will explain clearly the best insolvency scenario/option that’s applicable to you depending on your circumstances. We will ease your stress and deal with your creditors directly on your behalf. We will not load you with jargon, but will explain matters in plain language.

Insolvency could be the right thing to do if your business is struggling. You can bury your old debts and make a new start.

So, don’t lose sleep over threatening creditors. At Oury Clark we are more than happy to assist and make your life simpler.

If you require advice and support on any sort of formal insolvency procedure we are only a telephone call away. Please ring us on 01753 551111 and ask to speak to Kalani or anyone in the Oury Clark Insolvency team.

Kalani.Gunawardana@ouryclark.com

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

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