CLH Digital - Issue #98

Issue 98

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End of Coronavirus Restrictions a “Welcome Relief” to Hospitality Sector

Plans outlined earlier this week by Prime Minister (PM) Boris Johnson to end the legal requirement to isolate after testing positive for Covid-19 have been warmly welcomed by hospitality businesses across the UK. The PM told MPs that the legal duty to isolate for those who tested positive would be dropped as he unveiled his “living with Covid” plan.

Vaccines will remain the first line of defence against Covid-19 as the Prime Minister set out the Government’s plans to live with and manage the virus.

The Plan, published sets out how vaccines and other pharmaceutical interventions will continue to form our first line of defence.

(CONTINUED ON PAGE 3...)

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CLH Digital

Issue 98

Editor's Viewpoint

Welcome to the latest issue of CLH DIGITAL Difficult times though they have been, things are looking up!

Last week we led with a story about hospitality being one of the fastest growing sectors, and this week we lead with the story that the Prime Minister is to ease restrictions, and we are all going to have to “live with Covid”.

And not before time! While again it is only my “tenpenneth” I suspect in years to come we will look back on these ludicrous lockdowns and restrictions and ask ourselves how on earth you let this happen?

EDITOR

Nevertheless, we are where we are, and news that domestic restrictions and isolation, in England at least, are to be removed, and end to the ludicrous track-andtrace system means the sector, as well as the country of course, can now plan for returning to normality.

Peter Adams

So, ultimately the public pay these high taxes, but they seem to be unaware of just how high taxes and pubs and hospitality are.

And I do believe this is where the sector organisations, who have valiantly been fighting for years to reduce the taxation burden on hospitality, need support from the wider public.

Perhaps when the Chancellor sees protests from pubs and bars that alcohol taxes are too high he is of the mindset, “Well, they would say that wouldn’t they?” Whereas if it came the wider general public he might take a bit more notice!

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The sector is going to great deal of support. Up to now appeals for additional support have fallen on deaf ears. I was at a very enlightening seminar earlier this week and listened to some of the country’s leading Pubco’s, and licensees in the frontline, as well as some of the sectors leading organisations discussing the pandemic, on how we move forward.

Campaign group Long Live the Local https://www.longlivethelocal.pub/ have a petition with 59,000 signatories, when it really should be 5,900,000 signatories!

EDITOR

Overwhelmingly it is the suggestion that government extend the VAT reduction, as well as a reduction in business rates.

I think the onus is now on us as a sector to encourage the public to get on board swiftly.

SALES EXECUTIVES

Welcome though these calls are, the government seem to be pretty inflexible on this issue. In a reply I received from the Treasury they estimate that the VAT relief has cost £8 billion and that applying a further period would “add additional pressure on public finances”.

Getting staff, customers, families of staff and customers on board with telling the wider public exactly how much they are paying in alcohol taxes, comparing those taxes to other EU countries, lobbying local MPs, being relentless – this is the only way campaigns work!

Once again I would be very interested in your thoughts on this matter.

David Bartlett Guy Stephenson

Presently a pint of beer in Britain is taxed at a rate 11 times higher than the equivalent in Germany or Spain. In the UK people pay 54p in duty on a pint of 5% beer, while in Spain and Germany the equivalent duty would be just 5p, and from what I can remember we pay more here in the UK by the end of February that Germany pays in a whole year!

We are at the Expowest tradeshow down in Wadebridge Cornwall next week (see www.expowestcornwall.co.uk and our feature on page 30-32 for details). Cornwall relies heavily on tourism, adding 11% to Cornwall’s overall GDP, so it will be good to get feedback from the many pubs, hotels, bars, cafes and restaurants who visit the show, and please do be sure to pay us a visit if you are in the area!

My issue with this, is that it is ultimately the public who pay these taxes. I remember an old clip of the great American economist Milton Friedman when he said, “buildings don’t pay tax people do”, “businesses don’t pay tax, people do” “it is people who write cheques”, adding that when the government imposes additional taxes they are passed on to the people.

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

“Never make an excuse for going to the pub, save it for leaving.”― BENNY BELLAMACINA

CLHNews

Peter Adams

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published Publishedbyby

End of Coronavirus Restrictions a “Welcome Relief” to Hospitality Sector Issue 98

(CONTINUED FROM FRONT COVER) The plan covers four main pillars: • Removing domestic restrictions while encouraging safer behaviours through public health advice, in common with longstanding ways of managing other infectious illnesses • Protecting the vulnerable through pharmaceutical interventions and testing, in line with other viruses • Maintaining resilience against future variants, including through ongoing surveillance, contingency planning and the ability to reintroduce key capabilities such as mass vaccination and testing in an emergency • Securing innovations and opportunities from the COVID-19 response, including investment in life sciences The public are encouraged to continue to follow public health advice, as with all infectious diseases such as the flu, to minimise the chance of catching Covid and help protect family and friends. This includes by letting fresh air in when meeting indoors, wearing a face covering in crowded and enclosed spaces where you come into contact with people you don’t normally meet, and washing your hands.

Domestic legal restrictions have now ended as the country begins to treat Covid as other infectious diseases such as flu. This means: • The remaining domestic restrictions in England will be removed. The legal requirement to self-isolate ends. Until 1 April, we still advise people who test positive to stay at home. Adults and children who test positive are advised to stay at home and avoid contact with other people for at least five full days and then continue to follow the guidance until they have received two negative test results on consecutive days.

• From April, the Government will update guidance setting out the ongoing steps that people with COVID-19 should take to be careful and considerate of others, similar to advice on other infectious diseases. This will align with testing changes.

• Self-isolation support payments, national funding for practical support and the medicine delivery service will no longer be available.

• Routine contact tracing ends, including venue check-ins on the NHS COVID-19 app.

• Fully vaccinated adults and those aged under 18 who are close contacts are no longer advised to test daily for seven days and the legal requirement for close contacts who are not fully vaccinated to self-isolate will be removed.

End of Free Testing

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• Remove the current guidance on voluntary COVID-status certification in domestic settings and no longer recommend that certain venues use the NHS COVID Pass.

• No longer provide free universal symptomatic and asymptomatic testing for the general public in England.

• Remove the health and safety requirement for every employer to explicitly consider COVID-19 in their risk assessments.

SECTOR “STILL NEEDS SUPPORT” UKHospitality CEO Kate Nicholls said: “It is heartening to hear that we are now moving to trading based on the safety measures that businesses have put in place and we hope that this will ignite consumer confidence in our sector and beyond. The hospitality industry has proved that its venues are safe for staff and consumers and that, when allowed to trade without restrictions, it can be a major driver of economic growth and recovery. We are pleased to see that much of our 5-point plan for living with Covid has been taken forward by Government.

“Hospitality was hit first, longest and hardest by this pandemic, however, and with costs rising across the board and a VAT rise due this April – just as the cost of living crisis is set to bite – businesses in the sector still need support. At the very least, we need the Government commit to keeping VAT at 12.5% beyond April in order for the industry to be able to play its full role in the UK’s social and economic recovery.”

REDUCE BUSINESS RATES SAYS BII Steven Alton, CEO of the BII commented: “Pubs are an integral part of our economy, providing vital local jobs and careers for people in every community across the UK. “More than that, they provide safe social spaces for people to reconnect and come together. They remain critical to the future of communities and high streets, as they begin to rebuild after the pandemic.

“Their essential role in society has been formally recognised by the Chancellor in recent times, and we now look forward to his continued support to safeguard their futures. A continued low rate of VAT alongside a reduction in the ongoing unfair burden of Business Rates, will be critical.”

70% NOW CONFIDENT ABOUT VISITING PUBS, BARS & RESTAURANTS

As set out in the Autumn and Winter Plan, universal free provision of tests will end as the response to the virus changes. From the start of April, the government will end free symptomatic and asymptomatic testing for the general public. Limited symptomatic testing will be available for a small number of at-risk groups and we will set out further details on which groups will be eligible shortly.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Moving beyond COVID restrictions marks an important milestone in the road to recovery for pubs. A recent study from CGA which found that 70% of people now feel confident about visiting pubs, bars and restaurants so we are hopeful that we have seen the last of any restrictions.

Further changes being made include: On 24 February, removing additional local authority powers to tackle local COVID-19 outbreaks (No.3 regulations). Local Authorities will manage local outbreaks in high-risk settings as they do with other infectious diseases. On 24 March, the Government will also remove the COVID19 provisions within the Statutory Sick Pay and Employment and Support Allowance regulations.

“However, as we move to living with covid as an endemic virus it is important the pub and brewing sector receive the necessary support and guidance to ensure a strong and sustainable recovery. We urge the Government to support the sector’s recovery by continuing to reduce the punitive tax burden on our sector to ensure the sustainability of brewing and pubs, and help us regenerate our cities, towns and villages up and down the country.”

From 1 April, the Government will:

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UK Hospitality Needs Visa Rules Relaxation Like the Isle of Man CLH DIGITAL

Issue 98

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

The UK Hospitality sector has been hit by serious staff shortages due to Brexit on European Union (EU) workers and the pandemic. The Isle of Man’s Department of Enterprise has recently brought forward changes to Seasonal Workers Migrant visa rules in the hospitality businesses to make it easier for workers from the EU countries to work on the island for nine months if they have work arrangements with a local business. The move was taken in response to a request from the hospitality sector, which is currently facing a shortage of workers. This rule is currently not applicable in the UK.

VISA RULE RELAXATION From 24 February, all covid regulations, including the requirement to self-isolate even if a person is tested positive along with the Covid test requirement for vaccinated travellers to the UK, have been abolished by Prime Minister Boris Johnson. The hospitality businesses are supposed to be the biggest beneficiary of the announcement, but staff shortages are forcing them to reduce their working hours or shut their doors.

The step taken by the Isle of Man is a positive step for the hospitality business as it enables them to employ non-British, non- Irish, and nonsettled seasonal workers, including those impacted by Brexit, to fill the vacant positions. The visa rule will also be applicable for workers who have not already held a similar visa in the

UK, Isle of Man, or the Channel Islands, within three months prior to applying. However, the rule states that the person applying must hold a valid approval of employment offered by the Island’s employer, and they must be receiving a minimum salary of £20,800, on a pro-rata basis for the passing nine-months period.

The rule also says that if the applicants for seasonal workers’ migrant visas fulfil all the requirements, they can move to a worker migrant visa while working in the Isle of Man. They will no longer need to meet the English language requirements, unlike the existing worker migrant visa scheme, and will have to pay a significantly low fee of £244. However, self-employed or those into an agreement similar to self-employment are not eligible for the visa.

SOME OTHER MEASURES TO SUPPORT THE HOSPITALITY INDUSTRY In order to support and rebuild the hospitality sector from Pandemic and staff shortages, the government should come up with additional measures. The United Kingdom requires consistent rules across the country, which at present are coherent and create confusion and impact consumer confidence negatively. Industry body UKHospitality has urged the government to increase trust in the businesses that they are capable of taking care of their staff and customers.

The government has been professing for a ‘living with Covid’ plan, but for that, the government should swiftly implement measures that are most effective in combating Covid, including vaccines and testing resources.

International tourism and travel should not face a setback with any change in stance and dampening the confidence of the domestic industry. The hospitality sector is facing a lot of headwinds when they are low on cash and struggling with the rise in cost. If there is visa rule relaxation, it could help them meet their immediate challenge of staff shortage.

Cornwall’s Hospitality and Catering Trade Show Is Back!

The Expowest Cornwall trade show takes place on Wednesday 2nd & Thursday 3rd March at the Royal Cornwall Showground in Wadebridge. If you’re involved in the food, drink, hospitality and catering industry – this show has everything your business needs, for two days, under one roof.

A wide range of exhibitors will be at Expowest, showcasing everything from the latest food offerings to the newest drinks, the best in business

services, sundry supplies, catering equipment, food service and much more besides. It’s your annual opportunity to get all the products your business needs for the year ahead, and to keep up with the very latest trends and innovations. Catch up with colleagues, suppliers and customers as well as making essential new contacts.

en, with job vacancies in the hospitality sector rising by more than 700%.

Expowest Cornwall provides the latest in services and equipment to help companies streamline their operations and increase efficiency, with everything from ePos systems to waiter robots!

It’s just so much easier to make those all-important buying decisions when competing offerings are shown side by side. After all, you can't see, touch and taste on the internet can you? There's just no substitute for meeting producers face to face and trying their products in person.

As well as stocking up at the show, you can get well-informed advice and specialist expertise in the Knowledge Hub, and take advantage of a growing list of exclusive show offers, both of which make a visit even more worthwhile! Expowest Cornwall really is the show that has it all covered!

The hospitality and catering industry has been the sector most hard hit

by Covid. With businesses now open properly and looking to make the most of a predicted busy summer season, yet another challenge has aris-

For more information about the show, to book a stand, or register to attend, please call 01934 733433, visit www.expowestcornwall.co.uk. or follow @Expowest_UK. See our feature on pages 30-32.

SMEs Hit Back Over Government’s Proposals to Overhaul Alcohol Taxation

The Wine and Spirit APPG has published its SME Inquiry Report probing the consequences of the Government’s proposed reform to alcohol duty for UK SME wine and spirit businesses.

mitted their responses to the consultation making it clear that the Government’s proposed measures fail to meet its own objectives of being fairer and easier to implement.

MPs heard damning evidence from 15 small and medium sized businesses who are frustrated and confused over the Treasury’s complex and costly approach to a once in a lifetime chance to make alcohol taxation simpler and fairer.

The APPG report highlights the serious concerns from SME businesses over increases in administrative costs which threaten the financial viability of some wine and spirit companies.

The Chancellor’s proposed changes are set to heap more misery on British businesses and consumers after the UK’s rate of inflation jumped to 5.5% and is expected to peak at over 7% in April, at the same time as a reversal of the hospitality VAT cut.

The APPG has written to Exchequer Secretary to The Treasury, Helen Whately MP, to share the findings and recommendations of the report following the closing of the consultation at the end of January.

SMEs are vital to the vibrant UK wine and spirit sector, ranging from distilleries and English and Welsh Vineyards to independent merchants, importers and fine wine brokers.

Under the current proposals, both beer and cider will continue to be taxed at significantly lower rates than wine and spirits, and the proposed Small Producers Relief scheme will only apply for products under 8.5% abv. This threshold means that vineyards and distillers are barred from accessing the scheme and its benefits, leaving wine and spirit SMEs disadvantaged and dismayed.

Hundreds of businesses and consumers have sub-

The call comes as the industry body responded this week to the All Party Parliamentary Beer Group Inquiry on Pubs’ Business Rates and the Government’s Business Rates Review: Technical Consultation.

Among the measures needed to make the system fair for the sector, UKHospitality is proposing:

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Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “Far from being more economically rational, these proposals would embed and increase the illogical and unfair treatment of spirits and wine. Beer and cider tax remains the lowest and will not go up, but on the flip side 80% of all still wine, 95% of red wine and 100% of fortified wines.

Spirit drinkers will face the highest taxes of all at 29p a unit.

In addition, levying tax by degree will require huge changes to the supply chain and major changes to IT systems – all coming on the back of the changes required when we left the EU. These proposals will result in more costly red tape and will be particularly prohibitive for SMEs. It beggars belief that a Conservative government is responding to an opportunity to do things differently post-Brexit by choosing to impose cost and burden on British businesses!

And all for marginal gain to Treasury coffers.

The APPG report is an excellent gauge of British SME businesses who believe the scheme proposed by the Government is punitive and NOT fit for purpose.”

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Government intends to place on business.

UKHospitality CEO, Kate Nicholls, said: “The hospitality industry has been hit hard by the pandemic and needs further support and reforms in order to be able to fully recover. We need a new business tax rate for high street businesses that recognise the extra cost that hospitality businesses face.

✓ Small Enough To Fit Any Budget

“The current Government proposals around business rate reforms put an ever-higher burden on businesses and will prevent hospitality operators from investing in their businesses, creating jobs and providing services that lie at the heart of their local communities.

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“Property taxes in the UK are already nearly double the EU average and as a proportion of turnover hospitality pays four times more than the average sector, this is clearly an unfair burden to place on an industry that has been hit hardest by the pandemic.

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“Hospitality is the future of the high street and the reform of business rates will play a key part in this, helping the industry to deliver great places to live, visit and to aid the sector play its full role in driving the UK’s economic recovery.”

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The introduction of a hospitality (or high-street) multiplier for 2023 and an online sales tax to make up the loss of revenue from such a multiplier An urgent investigation into whether the current pub valuation methodology is fit for purpose Better resourced pub valuations that take into account over-trading, the location of a property and historical changes A halt to reforms to the appeals system to ensure businesses, particularly SMEs, have access to reasonable recourse for errors in valuation.

A reduction in the administrative burden that

CLH DIGITAL

The report concludes that the current policy proposals need to be revised as a matter of urgency.

Government 'Must Act' on Unfair Burden of Property Tax Industry body, UKHospitality, says a hospitality tax rate is now one of the changes needed that will be essential to aid recovery. The sector overpaid by £2.4 billion relative to its turnover pre-pandemic.

Issue 98

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Issue 98

Saying Goodbye To The Year Of ‘The Great Resignation’ Jill Whittaker, Managing Director at HIT Training (www.hittraining.co.uk), explores the value of apprenticeships in hospitality ice wouldn’t need such intensive training in this area before taking on a front of house role.

value recognised.

The focus for employers in 2022 must be on retaining the talented individuals they have, while offering clear career pathways that are attractive to people coming into their industry. Businesses no longer have the luxury of relying on a revolving door of candidates; you must invest in your people.

As well as potentially saving money for employers, these flexible approaches could offer a more tailored approach to training that helps address the specific skills shortages they’re facing.

MYTH BUSTING

This is where apprenticeships come in.

FLEXIBLE TRAINING Apprenticeships continue to play an invaluable role in helping to unlock stills quickly and to allow motivated staff to fast track into positions where they can provide real value.

“There’s no doubt the Coronavirus pandemic has sparked big changes in the world of work, but among the most significant was ‘The Great Resignation’ of 2021. This historic trend saw workers around the world quit their jobs in record numbers and exacerbated the challenges already faced by the hospitality sector when it comes to recruitment and retention.

Employers can no longer rely on a steady stream of job candidates, while employees are questioning their career choices and work-life balance. They want to try new things, to upskill and reskill, and to have their

This process is set to get even faster under new working patterns currently being considered by the Government. For example, ‘front-loading’ is a new approach that offers focused, intensive training at the start of an apprenticeship, covering all the key skills and technical knowledge needed.

Front-loaded training could prove invaluable in helping apprentices to hit the ground running and make a real contribution to their workplaces from the very start. As a sector facing crippling staff shortages, this could prove invaluable for hospitality operators.

Also under consideration is the introduction of ‘accelerated apprenticeships’, which allow an employer to reduce the length of an apprenticeship for individuals who already possess relevant skills and knowledge. For example, someone with a background in customer serv-

While apprenticeships can offer significant value to employers and employees, some common prevailing myths could be preventing both from seeing the benefits.

For example, it’s often perceived that apprenticeships pay poorly and offer limited career opportunities, but that simply isn’t the case.

Similarly, apprenticeships have traditionally been viewed as an option for school leavers just about to embark on their working lives. But there’s no age limit and apprenticeships are an ideal way for people at any stage in life to reskill or to build on the skills they already have – whether they’re new to hospitality or want to progress further.

Change is on the horizon, and the flexible training models currently being explored are set to have a big impact on both individuals and employers. And people of all ages and levels of experiences are starting to see the opportunities available to them.

After last year’s wave of resignations and staff shortages, let’s turn the tide and make 2022 ‘The Year of Retention’. Investing in apprenticeships is an ideal place to start.”

The Burnt Chef Project Launches Industry Wide Workplace Stress Survey The Burnt Chef Project have launched their annual industry survey which focuses on stress and the impact it has upon those working within the hospitality sector.

The survey, which is available until 25th March 2022, seeks to further understand the current hotspots for stress within the hospitality professions. The results will aid the The Burnt Chef Project to build appropriate training to help business owners, managers and leaders efficiently combat the high levels of stress within the industry.

Kris Hall, Founder of The Burnt Chef Project said “This is our fourth annual survey, and the uptake on previous research has been instrumental to understanding the current state of affairs within the hospitality sector.

Data and insight is vital to ensuring we’re providing innovative and effective

solutions for business owners, managers and leaders which focus on cultural changes and training in order to positively improve the working environment and ensure it's focused on the wellbeing of teams.”

Hall adds, “It’s no secret that people working within the sector have been subjected to high levels of stress due to the nature of the industry, but it’s time to move forward and away from the prehistoric thinking that ‘it’s always been that way’ and we’re here to lead that change for a healthier, happier and more sustainable future for hospitality professionals.”

To contribute to the survey, respondents should visit http://bit.ly/3vabWFC

NTIA Personally Invites the PM & Cabinet on "Freedom Day" to Visit Night Time Economy Businesses Issue 98

The Night Time Industries Association (NTIA) has invited Prime Minister, Boris Johnson, to visit sector businesses battling to survive.

It comes after that all remaining covid restrictions in England were lifted, including the wearing of face masks, and Covid passports.

Michael Kill CEO NTIA says “Finally “Freedom Day” has arrived, we have a long road to recovery, but we are now able to confidently work towards a longer term recovery strategy.”

“It is now vital that we see further economic support from Government to regain consumer confidence and ensure a full recovery from the pandemic.”

“Despite this most recent announcement, we will remain focussed on our responsibility to keep customers and staff safe, maintaining baseline mitigations as we have done since the 19th July 2021.”

“Experts have suggested that recovery to pre-Covid trading levels will

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take several years, but even this will require the helping hand of Government in supporting the sector, beginning with the Chancellor’s upcoming Spring Statement.”

“Businesses will be making investment and staffing decisions based on the Chancellor’s statement. With many businesses still in a precarious position, ensuring the right support package is in place will be critical.”

“We are calling for the extension of VAT & business rates relief to allow businesses the financial headroom to survive. This is a sector that has sacrificed more than just about any other part of the economy, and it seems right that continued support is commensurate with the scale of hit that we took during the pandemic.”

“It would be great to see the PM & Cabinet Ministers visit some night time economy businesses over the coming weeks, in support of businesses who have been hardest hit during the pandemic! This would go a long way to building confidence for the sector.”

January Deliveries Up Five-Fold on Pre-COVID-19 Levels for Restaurants and Pubs Britain’s restaurant and pub groups saw their delivery sales reach five times their pre-pandemic levels in January, the CGA & Slerp Hospitality at Home Tracker reveals.

The latest edition of the Tracker shows that groups recorded a 422% increase in sales by value from January 2019. Takeaway sales were 29% up, as consumers continued to shift their ordering towards the convenience of delivery. Added together, delivery and takeaway sales were more than double the level of January 2019, at 138% up.

The combined figure is higher than the 2021-on-2019 increase of 127% that the Tracker reported for December, when caution about the Omicron variant of COVID-19 and restrictions on hospitality led some consumers to order in instead of eating out. Deliveries and takeaways accounted for nearly 30 pence in every pound spent at managed restaurant and pub groups in January 2022.

The Tracker from CGA and Slerp also indicates a growing trend for ordering drinks, which were worth just over 9% of total delivery sales in January.

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Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA, says: “This strong start to 2022 shows that the delivery sector is going to flourish long after COVID-19 concerns ease. Consumers have got used to the convenience and quality of at-home food and drink from restaurants and pubs, and many of them will not change their habits lightly, even as eating-out returns to pre-pandemic norms. The big challenge for businesses is to ensure that delivery sales are incremental rather than detrimental to their invenue sales in 2022.”

Slerp founder JP Then says: “Confidence is building back up in the sector with operators feeling more clear on a post-COVID-19 landscape. The most innovative businesses are really embracing direct-to-consumer online ordering by building it into their marketing strategies, and targeting specific calendar moments that are relevant to them, such as Lunar New Year, Valentine’s or Mother’s Day. Operators are focused on building their book of customers to aid in email/SMS marketing campaigns to drive more repeat business.”

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Issue 98

Attracting and Retaining Hospitality Talent Under the New UK Immigration Rules as Demand Grows

By Jonathan Beech, Managing Director of Migrate UK an immigration law firm working in the hospitality sector (www.migrate-uk.com/) While it’s no surprise that the hospitality sector has been impacted by the pandemic with 81% of those who lost their jobs between February 2020 and May 2021 coming from the accommodation food and services sector, the fact is that there is still a huge deficit in workers required to ensure survival of many employers – even if latest ONS figures from June 2021 found employees within the hospitality sector were still 200,000 below precovid levels in February 2020, (including furloughed employees). Now with a ‘keep open’ government policy directive this deficit only looks certain to grow in 2022.

For example, from April to June 2021 there were an estimated 102,000 job vacancies in hospitality, nearly five and a half times higher than the 19,000 recorded in December to February 2021 - and higher than pre-pandemic levels.

This has resulted in a recruitment bottleneck where hospitality businesses are looking to increase employment, but currently cannot recruit the numbers necessary amidst a perfect storm of issues.

Closures due to the pandemic forced a lot of other workers into different sectors and many are not returning. With a high proportion of EEA and Swiss workers, the sector experienced a high number returning overseas to be close to families, or to seek other work opportunities. These workers have been unable to return due to ongoing border restrictions and due to a huge change to the immigration rules during the pandemic and the end of free movement on 31st December 2020.

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Although many EU hospitality workers made applications for settled or pre-settled status under the EU Settlement Scheme (EUSS) to protect their ability to work in the UK, many did not, or have remained outside the UK and lost their ability to return for long term working purposes. Although some may still qualify under the EUSS or under the family route, other avenues must be explored.

Despite recruitment being an acute and urgent problem, the government has rather unhelpfully recommended that the sector simply focuses on training the domestic workforce rather than relying on labour from abroad.

In a news report from the BBC, a government spokesman said: “Our dedicated work coaches are supporting people into work, including in hospitality, and through the Kickstart Scheme we're offering generous incentives to employers to recruit, with hundreds Tof young people starting work every day.”

This approach does not help meet the immediate demand for skilled Chefs who often require years of

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experience to ‘reach requisite skill level’. Hospitality has also not been granted a reprieve under any seasonal worker scheme, so work sponsorship is the only likely option for businesses right now.

Qualification under work sponsorship has been a rare commodity for hospitality staff since 2011 (apart from speciality / head chefs with high pay), however a positive change on 1st December 2020, made work sponsorship an option for a host of hospitality job codes including restaurant and catering establishment managers, wine bar managers, bakers, chefs, bar, kitchen and restaurant floor managers and hotel managers. Unfortunately, waiting and bar staff do not qualify for sponsorship under the current rules.

As establishments have been opening fully since the summer, Migrate UK has seen a ten-fold demand for sponsor licences for restaurant chains and independents who have been seeking suitably qualified domestic staff, in many cases for well over six months, without success.

The fact that businesses are not only willing to pay much higher pay than the ‘going rate’ but also multiple Home Office fees shows the extent of the recruitment problem in the sector. For example, to take on a sponsored worker, employers will need to pay for a licence valid for four years, currently £536 for small sponsors (as defined by the Companies Act) and £1476 for all others, then, for each worker; a Certificate of Sponsorship (up to £199) plus a ‘Skills Charge’ (£364 / £1000 per year of sponsorship) depending on the size of the organisation. Employees are liable for a visa (up to £1400 for a 5 year visa) and an ‘NHS Surcharge’ (£624 per year of sponsorship). Dependants are also liable for NHS charges and visa fees.

Other drawbacks include the requirement for each worker to prove they meet an English language requirement, although this is often more an inconvenience due to fees, should a test be required. Regardless of these drawbacks, many hospitality employees still wish to return to the UK for new opportunities as the employment situation in their home country is bleak.

The best advice is for hospitality employers to be prepared and apply for a sponsor licence so a business has the ability to employ non-settled citizens to fill a skilled vacancy as needed. Survival is key and once a business has a licence, larger operations are often making multiple requests to sponsor overseas workers – in many cases, over eight at one time.

For all sectors, holding a licence provides a competitive advantage in the recruitment market as once a qualifying talent is identified, it could take as little as three weeks to onboard them before they start serving paying customers. tion system you will find all that’s needed to support all types of commercial catering applications. We are proud of our ability to hold vast stocks of racking and trolleys, allowing us to accommodate urgent next day delivery requests if required.

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Partnership Working Highlighted as Way Forward for Pub Sector Dan Davies, ceo of Rockpoint Leisure and chairman of the Institute of Licensing, spoke at the conference about the challenges of regenerating his home town of New Brighton.

He said the two years of lockdown had been a “Sword of Damoclese” on the industry but agreed that working in partnership was important.

When he looked at regenerating New Brighton he said he recognised that it was important to get the police, local authority, licensees and shop owners together to make sure the place was safe and vibrant.

Leading members of the trade and police have highlighted how working in partnership and collaborating is the way forward for the pub sector as it recovers after the impact of the pandemic.

This was the view of speakers at the National Pubwatch Conference, which was held in Nottingham this week, and focused on the issue of vulnerability in the night-time economy.

Emma McClarkin, chief executive of the British Beer & Pub Association (BBPA), highlighted how important it was for trade associations and the sector to work closely together, even before the pandemic. She said that the BBPA worked with sister groups such as UKHospitality and the BII and she also highlighted the important work of National Pubwatch and local pubwatches in ensuring a safe night time economy.

“Let’s keep working together to ensure that everybody feels safe when they go out, everybody can enjoy the pub and we can still have that wonderful pub that we can call home from home,” she said.

However, she did highlight that the industry did need Government support as it faced the challenges of business rates and VAT, alongside the rise in the cost of living. She pointed out that 800 pubs did close their doors during the pandemic and “unfortunately many more are still at risk.”

“We want to be part of the reignition of the UK economy. We want to reconnect communities and we want to regenerate towns and city centres and high streets to bring them back to life,” she said.

“We can bounce back strongly with this level of support and we can deliver for economies and be part of the levelling up agenda up and down this country but we have to be given the tools to do business.”

“Good operators don’t want bad operators on the doorstep,” he said. “Make no mistake about it, it can bring a whole area down by having one bad operator on a strip.”

He also explained why it is so important to engage with organisations such as National Pubwatch and Best Bar None.

The prestigious National Pubwatch awards were handed out on the day including the National Pubwatch Award of Merit, which rewards individuals that have contributed to the success of pubwatch schemes. This was given to Lynda Leigh, licensee of the George & Dragon in Flint, who was credited with turning the pub around by excluding the troublemakers, taking a zerotolerance approach and supporting her community during the Covid pandemic.

The prestigious Malcolm Eidmans award was given to Ian Graham, Chief Licensing Officer at the Metropolitan Police for his partnership working with the trade.

While there were also a raft of Bravery and Meritorious Conduct awards given out.

Licensee Penny Parker of The Victoria Inn in Burton and her customer Anne-Marie Greenough were each given an award for saving a customer’s life after a cardiac arrest.

Three door supervisors – Lee Jones, Jonathan Parry and Dafydd Murray - received Bravery and Meritorious Conduct Awards for saving the life of a customer and fearlessly detaining a dangerous offender.

National Pubwatch presented door supervisor Gareth Colley with a Bravery and Meritorious Conduct Award after he saved a female customer from drowning.

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Hospitality: Supercharging Your Marketing Recovery 10

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By Scott Dahl, Programme Director: Master’s in Hospitality Strategy and Digital Transformation, Les Roches Global Hospitality Education (www.lesroches.edu) When technological solutions are brought to our industry, there is generally a low uptake. Innovation is incremental: it takes time to catch on. It is also worth bearing in mind that technology for technology’s sake is not the actual goal, but rather how problems can be solved using technology. It is about understanding the business that you want to disrupt, rather than focusing on how great some new technology might be. Facial recognition is a case in point.

It is interesting to see how every economic downturn generates tremendous opportunities for growth. While being in the hotel industry may not seem to be particularly advantageous at the moment, hotels are going to become extremely interesting workplaces in the coming years.

Since the start of Covid-19, technological development has taken huge strides forward. Facial recognition and augmented reality, for example, are set to generate efficiency gains for the industry. On the other hand, attempts at personalising the guest experience are clashing with issues of confidentiality, which if handled badly can undermine trust.

As an industry, we are heavy users of access-control solutions. In my opinion, facial recognition is the best technological fit on the planet for access control, although it will have to overcome the privacy hurdle. For a start, look for limited ways to implement technology in hotels, with a view to expanding the capabilities later on. One futuristic application could be to use facial recognition to measure customer sentiment so that we would know, in every single transaction with our customers, whether did we do a good job or not, while at the same time scrambling the data to protect customer anonymity. In this case, the technology would be a help for people rather than a hindrance as it would enable us to fine-tune our level of service.

At the Spark Innovation Center at Les Roches, we are partnering in a very interesting virtual reality (VR) project. Using the app that is under development, people can take ordinary 2D photos and then simply dragand-drop them to create a basic VR experience. This could prove particularly beneficial for the hospitality industry considering that VR content is currently prohibitively expensive. Imagine guests who roam around your beautiful hotel taking pictures and who then create an immersive experience using this app, which all their friends could then view. This would be a significant step up from a panoramic photo taken using a normal phone.

Below, I discuss some of the issues at stake with these new technologies and touch on a lesser-known occurrence: the new role that social media is playing during the pandemic for people searching for a getaway.

More time is now being spent online dreaming about the experience of the destination, and therefore less time dealing with travel planning and purchase. This new reality offers many different opportunities for engaging with, converting, and retaining customers. By adopting a dynamic marketing approach that leverages social media, unaffiliated hotels can highlight their uniqueness in a way that people can almost touch and feel.

In general, I think there is an opportunity to democratise VR in the hospitality industry by offering it for free. Keeping in mind that children can have a strong influence on vacation choice decisions, imagine how a child’s dining experience, for example, could be dramatically altered by applying VR to the children’s menu.

FACIAL RECOGNITION, ARTIFICIAL INTELLIGENCE AND VIRTUAL REALITY

A shift in consumer behaviour has taken place during Covid. Although bookings tumbled, social media activity focusing on the travel theme

SOCIAL MEDIA: AN OPPORTUNITY FOR UNAFFILIATED HOTELS

soared to an all-time high. In a period where personal connections were forcibly kept to a minimum because of the various lockdowns taking place, it was natural for people to shift to social media. One of the main beneficiaries has been Google; instead of heading to Booking.com, internet users simply typed the name of a place in the search engine and went from there.

In regard to social media, the question is “who is going to tell my story better on Instagram?” Me, people ‘crowd-sourcing’ their own experiences, or some distant marketer working for a B2C platform? If you can, as the hotel operator, tell me a local authentic story, if you can sell me a future memory, you do not have to worry about selling me a bed and a toilet. Rooms and all their paraphernalia have become commodities.

When people book a vacation, they are looking for experiences that will become engraved in their minds. If we were able to digitalise previews of those experiences, we could literally change where the point of sale is. In other words, the winners will focus on selling a future memory and no longer a bed and toilet.

In my opinion, the transaction, i.e., the point of sale, is shifting away from the online travel agencies (OTAs) and their expensive B2C marketing platforms to the individual hotel channels. Who knows more about the cute little wine festival in your tiny little town than you? Who is going to be able to negotiate good ticket rates with that festival? The local hotel or the Airbnb marketer? There is a niche for the personal touch right now, as well as for curated memories. There has never been such a good time for leveraging technology to connect directly with people and show them what they are going to get, up close and personal.

The hotels that will recover most quickly are those that do not forgot that the customer is reachable in a different place than 18 months ago.

By reaching out to customers directly, you can dispense with the commission charged on top. By adding an artificial intelligence module to predict the profile of customers, you can customize their bookings. In order for digital to work, the chemistry has to happen before people show up, not once they arrive at the hotel with their luggage.

It is important to understand that in hospitality, like in most other industries, we do not just need technical people but rather we need technologists – leaders who can strike the balance between analytics and creativity.

Food and Drink Inflation Surges, with More Rises to Come Year-on-year inflation in the foodservice sector reached 3.5% in December 2021, the latest edition of the CGA Prestige Foodservice Price Index reveals.

The exclusive report also forecasts further prices rises over the next three to six months. Inflation is currently being driven by a combination of the impacts of COVID and lockdowns on food and drink production, ongoing chaos in international shipping, and the sharply rising costs of energy and petrol across the supply chain.

Brexit has meanwhile choked Britain’s labour market, leading to shortages of product and higher wages.

The current crisis in Ukraine may add to disruption by driving gas prices to new highs and disturbing the wheat market. Even without a war in Ukraine, many economists now expect the overall Consumer Price Index to rise to 8% during 2022, and the CGA Prestige Foodservice Price Index predicts similar levels for food.

Unlike some inflationary periods in the past, the report anticipates that the current spike will be relatively temporary. The shipping crisis is slowly resolving itself, container prices are expected to fall by this summer, and production is gradually stabilising as COVID vaccination programmes continue to roll out.

Shaun Allen, Prestige Purchasing CEO, said: “2022 will be a year we will all remember as the first year of significant inflation for over a decade. Coupled with rising costs in other areas such as energy and wages these increases will impact margins without both strong management action on procurement, and the raising of prices.”

James Ashurst, client director at CGA, said: “As the out-of-home food and drink market recovers from two years of COVID disruption, high inflation is the last thing it needs. With consumers’ spending increasingly squeezed by rising costs as well, sales and profits are going to be under strain for at least the next few months. Businesses will have to work hard to mitigate the effects of inflation, and hope for an easing of pressures as 2022 goes on.

Launch of New UK Road Trip Quickly Attracts Travel Businesses A spectacular new driving route around the coastline of the southwest peninsular is attracting immediate support from tourism and hospitality businesses.

the 12 sections is around 50 miles long, allowing visitors to take their time and experience the diversity and splendour of our beautiful corner of the UK.”

Britain’s latest tourist roadtrip, South West 660, launched this month. It is designed to encourage visitors to explore the 660-mile coastline of Dorset, Devon, Cornwall and Somerset.

Godfrey, one of three Devon-based businessmen behind the scheme, says hoteliers, restaurateurs and attraction owners are particularly keen to be associated with the South West 660 as it promises a boost in visitor numbers at off-peak and shoulder season periods.

The scheme has met an enthusiastic commercial response. Its business partners already include AA Media and St Austell Brewery. Businesses that rely on the tourism pound are now being invited to sign up for prime advertising slots that remain available.

The South West 660 will enable members of the public to enjoy membership offers and promotions; unlocking special hidden routes and privileges as they sign-up.

Simon Numphud, Managing Director AA Media said: “We’re excited to be partnering with SW660. It’s a great initiative and we look forward to raising the profile of the South West and the many AA-rated places to stay and eat in the region.”

Kristian Andrews, Head of Central Marketing, Digital & Design at St Austell Brewery says: “We’re delighted to have signed up as a Trusted Partner of the new South West 660.

"We feel very lucky to own pubs and inns scattered all along this iconic stretch of coastline, serving up great hospitality, delicious food and beers - including Tribute, Proper Job and korev – as our guests soak up the incredible scenery. This feels like a very natural partnership for us and we’re proud to be playing a part in showcasing our beautiful corner of the country and all it has to offer as an all-year-round destination.”

The route runs from Poole in Dorset around Devon and Cornwall to Watchet in Somerset. It includes some of Britain’s most acclaimed scenery, smaller coastal roads and lesser-known sights.

Godfrey says: “We believe our coastline should be recognised as an iconic drive for all to enjoy. Our objective is to boost out of season tourism and jobs in the lesser known South West coastal locations.”

The South West 660 is designed to encourage low season tourism, with visitors inspired to take their time and enjoy each of 12 expertlycurated routes highlighting hidden spots, quieter roads and local suppliers.

Mark Godfrey, Devon hotelier and joint-founder of the South West 660, says: “We are extremely excited by the reaction to the South West 660 so far and have been speaking to lots of advertisers and commercial partners who love the concept.

“Our aim is to promote the coastal attractions of the South West, inspiring people to discover the beauty of these four counties. Each of

Southwest 660 has assembled an experienced team to create and launch the route including travel and hospitality PR specialist, Victoria Rose PR, award-winning west country travel writer, Simon Heptinstall, and acclaimed travel and landscape photographer, Gary Holpin. Social media campaigns are now underway and Godfrey reports that initial reactions are “extremely positive”. * Southwest 660 is committed to donating ten percent of revenue to Hospitality Action, a charity pledged to help those with physical or mental health problems who work or have worked in the UK hospitality industry. www.hospitalityaction.co.uk. www.southwest660.com

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Pub Companies Get Another Thumbs Up From Licensees also increased since 2019 from an average of -14 to +2. NPS is particularly strong among the Family Brewers.

Licensees across 19 leading pub companies and family brewers have given a thumbs up to the support they have received from their pub companies during the ongoing pandemic for the second year running.

Despite this overall satisfaction with support from their pub companies, KAM’s research confirms that the UK leased and tenanted pub sector is currently feeling optimistic but vulnerable. Last year the levels of optimism for the 12 months ahead hit its lowest since the programme began (5.6 out of 10) but optimism levels are now comparable with 2019 levels (6.6 out of 10.)

Research consultancy, KAM spoke to over 1,500 licensees as part of ‘The Licensee Index’, an annual operator sentiment tracker for the UK leased and tenanted pub sector. On average licensees rate their pub companies an impressive 8 out of 10 for their pub company’s Covidrelated support. More than 1-in-3 licensees rate the support they have received over the last 12 months as ‘outstanding.’

Over 100 industry execs, with representatives from 20+ pub companies, gathered this week to discuss the results and agree what the industry can be doing to better support the leased and tenanted sector.

Emma McClarkin from BBPA commented “L&T is the right balance between risk and reward. There is always room for improvement but the pandemic has shown that this partnership model works.”

As part of the survey, KAM captures licensee satisfaction with their pub company across more than 50 different measures, including recruitment, training and information, ordering and delivery, product support, promotional support, landlord services, communication and the role of the BDM. Despite the challenging two years, the average satisfaction ratings have increased across 40 out of 47 criteria measured compared with 2019.

But licensees still have a number of clear concerns with two of the biggest issues facing these businesses being cost inflation and the tax burden, according to the research.

Katy Moses, MD at KAM commented, “Given the two years we have all had, it is even more critical than ever that pub companies stay close to their licensees to ensure their offer to their tenants remains competitive. It is testament to the British pub industry as a whole that the vast majority of tenants are more than satisfied with the support they have received. This research gives pub companies the information they need to evaluate their performance in the eyes of their licensees and continue to strengthen their offer and support.”

The programme also captures net promoter scores (NPS) across each of the 19 pub companies, asking whether the licensee would recommend their pub company to other potential publicans. These scores have

Anthony Pender, Co-founder of Yummy Pub Co highlighted that aswell as rising costs which could easily put a pub out of business, it supply chain shortages that are one of the biggest concerns right now. “Staff are embarrassed at having to say “sorry, it’s not available”. This is the big issue which we need help with right now.”

Moses stressed the clear need for continued government support: “It’s clear to see from this research that pubs aren’t out of the woods yetlicensees have had near enough 2 years of limited trade and now with rising utility costs, inflation and extreme employment issues, there is a real danger that we’ll lose some of our best loved pubs. The government MUST help this wonderful industry to survive and thrive- support needs to be ongoing”

Cost of Living Hits UK Hotel Occupancy in January UK hotel occupancy rates fell again in January 2022 as the Omicron hangover and cost of living crisis hit consumer confidence at the start of the year, according to the RSM Hotels Tracker.

The data, compiled and produced by STR and analysed by RSM, shows a decrease in occupancy across the UK from 56 per cent in December to 47 per cent in January. This is double last year’s occupancy rate when the UK was in lockdown; but significantly lower than pre-pandemic levels of 64 per cent. London saw the largest fall from 53 per cent to 39 per cent; and Scotland and Wales saw decreases of 12 per cent and 5 per cent, respectively.

Average daily rates (ADR) in UK hotels look positive, only £12 behind pre-pandemic levels at £72, but revenue per available room fell from £53 to £34.

Chris Tate, head of hotels and accommodation at RSM, said ‘January is normally a slow month, but the combination of an Omicron hangover, fears around the cost of living crisis, limited international travel and

consumer confidence at its lowest level in 12 months has exacerbated the seasonal trend.

‘Despite robust day rates, revenue per available room hit its lowest level since June last year, highlighting the increasing financial burden of opening the doors during a period of lower occupancy; and this pressure looks set to continue as staff costs increase and energy prices soar.

‘Looking ahead, forward bookings through February and into March are much stronger than last year– suggesting that hoteliers should have experienced a February half term boost to take them into Spring.

‘However, due to the repeated blows during the last two years the hotel sector needs extra help to ride out what will be another difficult period. The government needs to respond to calls to extend VAT support in the Spring Budget to help businesses mitigate against inflationary pressures and give hoteliers a chance to recover as trade picks up into the Spring/Summer season when inbound international travel increases.’

Are High Food Prices Here To Stay?

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Mike Meek, Procurement Director at food procurement specialist allmanhall, outlines the key factors impacting food inflation and the effect on food prices, and what to expect in 2022 Global food prices have reached a ten year high, with current inflation figures reaffirming that prices are being pushed by a combination of global factors throughout the entire supply chain.

over – La Niña is likely to continue affecting growing conditions until June 2022.”

The price of fertiliser is also playing its part. Global fertiliser prices, nitrogen especially, increased by 175% which was in part driven by the cost of natural gas used in its production.

Recently, storage services and transportation have contributed to the upward surge, with the greatest impact affecting goods rather than services. The rising global price of energy, surging commodity prices, higher shipping costs are significantly impacting the annual rate of inflation for goods. In December, the latter reached a remarkable 6.9% and services inflation was at just 3.4%.

Well documented across the media, and not just in relation to food, rising electricity and gas prices are also making their mark, impacting us all. These are set to increase further still.

In 2021 allmanhall forecasted that labour challenges and, specifically, driver shortages would have an impact on prices and on product availability. “This is something we can expect to see continue in 2022, “believes Meek. But there is a broader global impact of transportation challenges. Break bulk container prices have exploded to 10 times that of pre-pandemic prices and, whilst there has been a fall from their recent high, shipping costs for bulk and break bulk shipments are still very volatile. A global shift in spending, through less services expenditure and consumers purchasing more products has created elevated volumes of international shipping trade. This has resulted in port congestion and the lack of availability of goods due to ongoing high demand.

UK manufacturers are facing significant increases in input prices – this is what manufacturers pay for goods before any onward processing. The annual headline rate of inflation for manufacturers input prices is currently at a massive 13.5%, resulting in significant and ongoing increases in the price for which manufacturers then sell their goods (otherwise known as factory gate prices). Clearly this will have an impact on food procurement and therefore on catering costs.

WHAT IS CAUSING GLOBAL PRICE RISES Global food prices have been impacted by a La Niña weather event for a second consecutive year. Causing significant weather changes in different parts of the world, the result has a drastic impact on food production and harvest yields which then go on to reduce global food commodity inventories. Those inventory levels are important – they provide a protective buffer around food commodity prices and reduced inventories causes greater price volatility.

Meek anticipates that,” global food prices have now peaked and are likely to remain static for a time, but at eye-wateringly high levels. For example, food prices in 2021 were 28% higher than 2020. And it’s not

2021 concluded with December’s annual CPI rate sitting at a lofty 5.4%. When budgeting for 2022 food costs, “allmanhall’s ongoing analysis anticipates a continued upward trend which is expected to result in a peak in food inflation in the spring,” Meek concludes. “We are approaching food supply chain management with an expectation that 2022 will see inflation upwards of 7%.”

Scottish Hospitality Sector Welcomes End to Covid Passport Scheme the pub and brewing sector receive the necessary support and guidance to ensure a strong and sustainable recovery. The industry faces a perfect storm of rising inflation, increased costs, supply chain difficulties, labour shortages, with a backdrop of record levels of debt.

Scotland will end its COVID passport scheme on Monday and the legal requirement to wear face coverings in some indoor settings will be dropped from 21 March, Nicola Sturgeon has said.

The decisions were announced as part of the Scottish government’s plans for managing the pandemic with a new “strategic framework”.

“We’re urging Governments in Holyrood and Westminster to support the sector’s recovery by continuing to reduce the punitive tax burden on our sector to ensure the sustainability of brewing and pubs, and help us regenerate our cities, towns and villages up and down the country.”

From 21 March, wearing face coverings in indoor settings like public transport will become guidance.

The announcement by the First Minister that the Covid passport scheme will end on Monday has been hailed as “common sense” by the SLTA (Scottish Licensed Trade Association).

UKHospitality Scotland Executive Director, Leon Thompson said: “Hospitality businesses will be encouraged by the First Minister’s statement, with the move away from legal measures to a greater reliance on guidance. Ahead of today’s announcement UKHospitality Scotland called for the Scottish Government to demonstrate trust in the public and businesses. It is heartening that we are moving in that direction.

While welcoming the news, however, the trade association expressed disappointment that the legal requirement to wear a face covering in indoor settings must continue until March 21. Similarly, the requirement for businesses to retain customer contact details must also continue for another month.

Colin Wilkinson, SLTA managing director, commented: “Calling a halt to Covid passports is common sense and fantastic news for hospitality businesses, particularly the late-night sector where restrictions over the last two years have had such a severe impact.

“However, the legal requirement to wear a face covering in indoor hospitality and other settings for another month is not the news we wanted to hear today from the First Minister at a time when our sector needs more positivity and confidence – confidence that will encourage customers to start getting out and about again.

“We are also way behind the rest of the UK in the process and that throws out confusing messaging to visitors to Scotland from south of the Border – visitors who will support our hospitality businesses.”

Mr Wilkinson also expressed concern for the viability of some town and city centres over the Scottish Government’s advice to adopt “hybrid” working patterns. “We need to see more people in our town and city centres – if they’re working from home there are no office

lunches or after-work drinks,” he said.

“It is encouraging for Scotland’s licensed hospitality venues to see more people returning to their offices and workplaces in recent months as this will breathe life back into our city and town centres – but let’s be more positive about the messaging.

“There is still a very, very long and uphill struggle ahead for many hospitality businesses with ongoing issues to overcome and an onus on the Scottish Government to support our industry which is key to the economy and jobs.”

A spokesperson for the Scottish Beer & Pub Association (SBPA) said: “This announcement from the First Minister marks an important milestone in the road to recovery for pubs. Removing the remaining mitigations will give a real boost to the sector, however it is disappointing that it will be another month before we see the total removal of all these legal restrictions.

“As we move to living with covid as an endemic virus it is important

“The removal of compulsory vaccine certification to enter late-night venues from next week is extremely welcome. These businesses have been required to undertake checks since last October and have suffered major financial losses as a result. However, it is disappointing that the compulsory use of face coverings and test and protect in hospitality venues will remain in place until 21 March. Again, it would be better to let businesses and customers decide on the best way to manage risk sooner.

“The updated strategic framework sets out a plan for living with Covid but we are some way off from Scotland’s hospitality sector recovering from two years of restrictions and closures. With costs rising across the board and a VAT rise due this April – just as the wider cost of living crisis is set to heighten – businesses in the sector still need support. At the very least, we need the UK Government to commit to keeping VAT at 12.5% beyond April and the Scottish Government to extend business rate relief of 50% by at least a further three months.”

Registration Now Open For Europe’s Leading Natural And Organic Business Event Natural & Organic Products Europe has announced that visitor registration is now open for 2022. After a two year wait, Europe’s leading trade show for natural, organic and sustainable products will reunite the industry once again on 3-4 April at ExCeL London.

For over 25 years, Natural & Organic Products has played an integral part in making the natural and organic sector what is it today. Due to unprecedented times, the show has had to close its doors to many visiting buyers, who say it’s “the place” they source new contacts for their businesses. The return edition is perfectly timed because it will feature new and exciting ‘start-ups’ – some that have emerged through the pandemic, plus new innovations from established brands who have been adapting and evolving. The show will also provide expert insights about current challenges and future opportunities for the industry.

The show brings together 700 exhibitors across five exciting sections: • Natural Food • Natural Health • Natural Beauty & Spa

• Natural Living • Vegan “If you own a health store or work in the industry, this is the essential show to attend. It is the only place that you can meet your suppliers, other retailers and trade associations and find out about new products and trends in one place over two days. It can be hard taking time out of your business, but you will save time in the long run by dedicating time to the show. You will have fun, try lots of new foods and end up exhausted but it is all very much worth it,” says Joanne Hill, founder of Amaranth Wellbeing.

VISITOR REGISTRATION NOW OPEN Natural & Organic Products Europe will return to ExCeL London on Sunday 3rd and Monday the 4th of April 2022. To register for a free trade ticket, please visit www.naturalproducts.co.uk or see the advert on the back cover.

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Government Must Help Businesses Move Away From Single-Use Plastics – UKH 16

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“But all hospitality businesses will need government support if they’re to make the transition to non-plastic items successfully and in time for April 2023 – just over a year away – and recognise the scale of operations required to make the shift.”

UKHospitality is urging the Government to support hospitality businesses as they move away from single-use plastics, ahead of a proposed ban next year.

The leading trade body is backing a planned April 2023 ban on single-use plastics, but wants to see government support as the sector moves to alternative, sustainable materials for items such as forks, plates and bowls.

UKHospitality said the Government should be prepared, where necessary, to provide financial support to businesses sourcing and buying alternatives plastic to avoid them suffering ‘unintended consequences’.

UKHospitality’s call came as it responded to a Department for Environment, Food and Rural Affairs (DEFRA) consultation document on proposals to ban ‘some commonly littered single-use plastic items’.

UKHospitality Chief Executive Kate Nicholls said: “We’re keen to take a strong stance in supporting any plan to reduce plastic. Indeed, many hospitality sector businesses have already moved away from single-use plastics or are putting in place plans to do so. This is an industry that’s leading the way on this important issue, and which remains committed in continuing to prioritise sustainable practices.

And it has suggested that to avoid confusion among customers, operational problems and added costs, there should be exemptions for all plastic bowls, plates and trays used as ‘eat in’ and ‘take out’ packaging.

Without these exemptions, UKHospitality said businesses offering both ‘eat in’ and ‘take out’ services would be unfairly affected, as it would be ‘…incredibly difficult for [them] to offer every item on the menu as ‘take out’, with the plastic packaging available; but also ‘eat in’, on a reusable plate’.

UKHospitality said it welcomes further discussion on the consultation.

Good Things Are Taking Root As Guinness Embarks On Regenerative Agriculture Pilot come that one of Ireland’s most iconic brands is taking a strong leadership position on farming and the environment, as we all work towards reducing carbon emissions and meeting our ambitious but necessary climate change targets. Delivering on the three pillars of sustainability – environmental, social and economic – is a key priority of mine and is core to the Food Vision 2030 strategy I am implementing. I look forward to the roll-out of the programme and continued engagement with Guinness on its progress.”

Guinness is undertaking one of the most ambitious regenerative agriculture pilots to take place on the island of Ireland. Regenerative agriculture is an approach to farming that works in harmony with the natural environment to put back more than it takes out.

This extensive, three-year farm-based programme intends to highlight opportunities for reducing the carbon emissions of barley production. The key outcomes are expected to include: improvements in soil health and its carbon sequestration potential; enhanced biodiversity; reduction in synthetic fertiliser use; enhanced water quality; and improved farmer livelihoods. The ambition is for the barley grown to be used to brew beautiful tasting Guinness.

John Kennedy, President, Diageo Europe, commented: “This pilot is the first such programme being implemented by Diageo and the outcomes will help inform other potential opportunities, not just in Ireland, but in other countries where we source raw materials.

In the first phase in 2022, the programme will begin with at least 40 farms across spring and winter barley sowing. As the pilot develops, many more farmers will be engaged to take part.

A network of partners has been assembled to shape the design of this pilot, including highly respected technical partners and local Irish agronomists. Guinness will work in collaboration with Irish farmers and suppliers including, Boortmalt, Glanbia and Comex McKinnon, to understand the most effective regenerative practices, adapted to the local context and the specific needs of Irish barley production.

with nature whilst providing a commercial benefit for farmers. We already use regenerative agricultural practices and have seen a marked improvement in the quality of the soil on our farm. It is a highly effective approach that leads to much better outcomes”.

“We will openly share the results from the pilot programme so that other farms can learn and adopt practices that have demonstrated the highest potential impact from an environmental and farm profitability standpoint. Like the Irish farming community, we are ‘all in’ for the long haul – for our people, products, partners and planet. At St. James’s Gate, we are only 263 years into our 9,000 year lease and we will never settle in pursuit of a more sustainable future.”

Walter Furlong Junior, one of the farmers involved in the pilot commented: “We’re delighted to be partnering with Guinness on this programme. The great thing about regenerative agriculture is the simplicity of the approach. It’s not a complicated process - it works in harmony

The Minister for Agriculture, Food, and the Marine, Charlie McConalogue TD, commented, “On behalf of the Government, I welcome the pilot announced today by Guinness. This pilot shows the importance of sectors working together to reduce emissions. It is wel-

This programme forms part of Diageo’s wider 10-year sustainability action plan, Society 2030: Spirit of Progress, and the company’s commitment to achieve net zero carbon emissions across its direct operations and a 50% reduction in scope 3 emissions by 2030.

Lumley To Launch A Worldwide Quiz Night …

QUIZZERS from around the world can take part in a first-of-its-kind quiz night at a medieval North East castle next month (March).

10 seconds allotted for each answer – so, after 90 minutes of play, winning could come down to 100th of a second.

On Saturday 19 March, Lumley Castle Hotel, at Chester-le-Street, will give away a bumper £1200 prize package to the winner of its quiz.

Spot prizes will be on offer throughout the evening as organisers Spin the Wheel 10 times to give random players the chance to win Lumleybased treats – from dinner for two in its Knights restaurant to tickets to its on-site Escape Room.

And, because the event is being run on a cloud-based platform – players can join in from anywhere in the world.

“By designing our own quiz platform for mobile devices we’ve created an event which up to 5000 members of the public can take part in, from anywhere in the world,” said Gordon Cartwright.

The Lumley Castle Quiz is the brainchild of general manager Gordon Cartwright and players can opt to either take part in the event at the castle – where their ticket includes dinner at the four-star hotel – or remotely via a mobile or tablet.

“And, because we’ve placed a cap on the number of people who can take part, the odds of winning are good.”

Whichever they choose, the main prize of the night is The Lumley Experience valued at £1200 and comprising two nights dinner, bed and breakfast in the King James Suite, a helicopter tour of the North East, Champagne Afternoon Tea for two and a host of other treats and goodies.

Players opting to take part at the hotel will be able to view a giant LCD screen linked to the central quiz server, which will showcase the trend of answers and provide live updates on play.

Meanwhile players taking part remotely – and there could be upwards of 4500 - will be sent an access code on the day of the quiz to enable them to take part.

Players can either book to dine at Lumley and take part in the quiz at the Castle for £29.50, or log in remotely for £3.50.

Dinner for the quiz is served at 7pm with the big quiz starting at 9.30pm and a donation from every ticket sold will be made to Sunderland children’s charity Hope 4 Kidz.

However, the winner won’t just be the player with the most correct answers at the end of the game.

Winning is also based on how fast players answer the questions with

The quiz is managed on a brand-new cloud platform and so everyone who participates must have a well-charged internet-enabled device on which to play.

For further information visit www.lumleycastle.com

New Report Reveals Critical Factors Behind Soaring Hospitality Energy Prices 18

CLH DIGITAL

Issue 98

In a new report, experts at commercial energy broker and utilities consultancy Advantage Utilities have revealed exactly what factors hospitality operators should be monitoring and considering to help mitigate soaring energy costs during the uncertain months ahead.

With much uncertainty and volatility present in the energy market, hospitality operators need to remain agile when it comes to ensuring that they’re doing everything possible to manage their energy as efficiently as possible. With an abundance of noise and conflicting advice, it can be difficult for hoteliers to know which events and influences to pay attention to.

Events last year including an unusually cold winter in Asia, low winds in Northern Europe, hurricane season in the US and an interconnector fire in Kent had a huge impact on the UK’s gas storage and energy supply. According to National Grid, the blaze alone will reduce capacity by about 50% until March 2022. These interconnected events caused concern, confusion and uncertainty for many businesses over what could happen to their energy costs.

Within their newest report, Advantage Utilities identifies the Russia/Ukraine conflict, EU and UK gas storage level and carbon as bullish factors for 2022, with U.S. LNG production, current mild weather and Nordstream2 commissioning as bearish.

Europe relies on Russia for around 35% of its natural gas requirements, therefore the conflict between Russia and Ukraine could be cause for concern in the year ahead.

Commenting on the report, Andrew Grover, Chief Executive Officer at Advantage Utilities said, “Escalating tensions give rise to fears that Russia could effectively ‘weaponise’ gas by restricting supplies to Western Europe in the event that threats to impose economic sanctions are carried out in response to any Russian invasion of Ukraine. Russia has been known to politicise gas supplies in the past.”

He continues: “Whilst the UK hardly imports any Russian gas, we are certainly not immune to wholesale market increases, and should this course of action unfold, the likely impact would be a surge in LNG prices as well as a potential spike in crude oil.”

“However, it is interesting to note that the U.S. is expected to become the largest LNG gas exporter by the end of 2022, and should the present trajectory of supply volume continue, they could become a major contributor to European supplies,” says Andrew.

SURVIVING SOARING COSTS Whilst the market continues to be precariously volatile, there are an array of procurement options for hotel businesses which can be used to lessen the brunt, ranging from traditional fixed-term contracts, through to ‘blend and extend’ agreements, quarterly purchasing and variations of flexible procurement strategies. Andrew points out that the suitability of each approach will be dependent on a number of factors, including an organisation’s energy profile, appetite for risk and the importance of budgetary certainty.

“Regardless of procurement strategy, higher wholesale and corresponding grid prices also mean that the financial incentive for on-site generation is greater than ever, with the likes of solar and wind solutions having the additional benefit of reducing an organisation’s carbon footprint. With various funding options available, it may be realistic to implement a solution which drives savings without any capital outlay or ongoing risk,” he says.

In 2022, ESOS III (Energy Savings Opportunity Scheme) audits are mandatory for qualifying organisations. For Andrew, this only escalates the importance of conducting a full energy audit, with the aim of driving improvements in efficiency, engaging with staff and ultimately reducing overall energy spend and being as sustainable as possible.

It is without a doubt a troubling time for hoteliers across the country, however hope is not lost. There are steps that business owners can take to reduce some of the future impact of rising energy prices this year.

Additional guidance and advice on energy management can be found within Advantage Utilities’ most recent report at www.advantageutilities.com/quarterly-report-download

Talented Bridgend Chef is the New National Chef of Wales Wales (CAW), is Food and Drink Wales, the Welsh Government’s department representing the food and drink industry. The three-day championships were hosted by Gr p Llandrillo Menai’s campus in Rhos-on-Sea.

The new National Chef of Wales is Thomas Herbert from Bridgend who works who works at Lucknam Park Hotel & Spa, Chippenham.

Herbert, a 24-year-old chef de partie, received the coveted Dragon Trophy from Wales’ Minister for Rural Affairs and North Wales, Lesley Griffiths, at the Welsh International Culinary Championships presentation dinner held at the Imperial Hotel, Llandudno last night (Thursday).

The finalists had five hours to prepare and cook their own four course menu for 12 people, featuring mostly Welsh ingredients. A vegan starter is followed by a fish dish, a main course using two different cuts of Welsh Lamb and a dessert featuring seasonal fruits, ice cream, chocolate and biscuit or tuille.

He beat four rival chefs in a cook off to win the £1,000 prize and will now represent Wales at the next Worldchefs Global Chefs Challenge Northern Europe heat. He also received a set of knives from Friedr Dick and £250 worth of Churchill products.

For the first time at the WICC, invited guests and sponsors had a chance to taste the finalists’ dishes.

Colin Gray, judging panel chairman, said: “Thomas’ dishes were exceptional, full of flavour using modern cooking and presentation techniques which is what we are looking for. It’s a good example of how fine cuisine has developed and come of age.

Gold medallist Herbert is the third chef in six years from Lucknam Park Hotel & Spa, where Welsh chef Hywel Jones is the executive chef, to become the National Chef of Wales, following in the footsteps of Ben Taylor in 2016 and Thomas Westerland in 2018.

Runner up and silver medallist Andrew Tabberner, 29, chef coowner of Gaerwen Arms, Gaerwen, Anglesey, collected £500 and third placed bronze medallist Robert Cave, 38, from Wrexham, senior sous chef at Rookery Hall, Worleston, Nantwich, received £300.

“For someone so young to be competing and winning against more experienced chefs is very impressive.” am a proud Welshman and my dream is to eventually come back to Wales and open my own restaurant.

The other bronze medallists were Matthew Smith, 38, sous chef at Chartists 1770 at The Trewythen Hotel, Llanidloes, Wayne Barnard, 39, sous chef at Manor Parc Country Hotel and Restaurant, Thornhill, Cardiff.

“I am the third chef from Lucknam Park Hotel & Spa to win the National Chef of Wales title which shows the Hywel Jones is putting his time into us and producing a great calibre of chef. I owe this win to him and also my commis chef Jamaar Semper who helped me in the final.”

“I was very happy with my dishes but I honestly didn’t expect to win,” was Thomas’ first reaction to winning. “It means a lot to me because I

Main sponsor of the WICC, organised by the Culinary Association of

Herbert cooked a vegan baked potato gnocchi with cep and Welsh truffle and a starter of Anglesey sea bass with lavabread and cucumber.

Main course was a duo of Welsh Lamb with spiced carrot and yoghurt and his menu was completed by chocolate cremeux with pear.

The judges were Gray, managing director of Capital Cuisine, Caerphilly, Graham Tinsley, executive chef Carden Park, near Chester, Michael Evans, lecturer at Gr p Llandrillo Menai, Danny Burke, coowner Olive Tree Catering, Runcorn and Lee Corke, catering manager, Clare College, Cambridge.

Beat the Blues by Bringing in the Jazz!

Whether you own a pub, bar, café or restaurant it’s important your business reflects the positive atmosphere you want your customers to experience.

That’s why playing music, particularly upbeat songs and other well-known tracks, could help to create an upbeat, happy environment and potentially relieve stress for your staff. It could help to provide an added burst of energy throughout the day and improve concentration and focus, especially during long hours and repetitive tasks.

Playing music that suits a style or a certain occasion, in your venue, could help to create the right feel, whilst distinguishing your brand and helping to make it stand out. It could also help to promote customer loyalty and ensure the experience is both unique and memorable for customers.

You may want to create a lively environment during the evenings as opposed

to perhaps a more relaxed and calming space during the day, or how you might want to reflect a certain theme at events or other occasions. Whatever the situation, the right music can help to create a unique and appealing space and can even influence consumer behaviour.

Music can be an important part of day-to-day life for many people, particularly during their leisure time, which is why something could seem lacking without it in a hospitality environment.

For more information on the benefits of music and TheMusicLicence contact us today on 0800 0868 803 | pplprs.co.uk/get-themusiclicence/

Hospitality Calls for 5 Key Support Measures to Aid Living with Covid 20

CLH DIGITAL

Issue 98

Nearly two years on from the Prime Minister’s request that people “avoid pubs, clubs, theatres and other such social venues” and the hospitality industry remains on a knife edge. Hospitality and tourism businesses had already seen a drop-off in trade from mid-February as confidence dipped in the UK and across the globe.

With a year of celebration ahead of us, including the Commonwealth Games and the Queen’s Platinum Jubilee, we must avoid at all costs a return to decisions that prevent international tourism to the UK and damage consumer confidence in domestic travel and large events.

The sector was hit first, longest and hardest by restrictions and has racked-up £115bn in lost sales versus what was expected for 2020 and 2021. Industry body, UKHospitality, is therefore calling on the Government to commit to five key measures, in order to help the sector rebuild and play its full role in the UK’s social and economic recovery, as we move from a pandemic to endemic state.

Rather than restrictions, living with Covid requires depending on those measures proven to be most effective in combating the virus, such as vaccines and testing resources, to be swiftly implemented as necessary.

THE ABILITY TO RAMP UP HEALTH INFRASTRUCTURE

CLEAR COMMUNICATION

The key measures are:

CONSISTENT REGULATIONS ACROSS THE UK Rules and regulations that differ across, not just regions of the UK but neighbouring towns and cities, are confusing and impact negatively on consumer confidence. UKHospitality is therefore calling for any future restrictions on business to be as consistent as possible across the country.

TRUST BUSINESSES TO LOOK AFTER THEIR STAFF AND CUSTOMERS Hospitality has invested heavily in health and safety measures and have proved they are safe spaces in which to socialise. As we learn to live with Covid, the most effective way to proceed is for Covid management to be folded into the existing risk assessments of individual businesses. Operators are best placed to understand their venues and customers.

PLANNING FOR INTERNATIONAL TRAVEL

The pandemic has shown how public messaging directly impacts consumer confidence. Future Government communication should be mindful of the vital role this sector plays in our communities and in the UK’s economic recovery.

UKHospitality CEO, Kate Nicholls, said: “Businesses in our sector are low on cash, deep in debt and facing rising costs across the board, including a hike to 20% VAT in April. In order to emerge from the pandemic in a position to fully play its role in the wider economic recovery of the country, the sector needs a more stable and predictable operating environment as well as further support.

“We are therefore calling on the Government to ensure that restrictions are consistent nationwide, operators are trusted to keep their staff and customers safe, international borders remain open, flexibility is built into our health infrastructure and communication is clear. In the meantime the industry needs ongoing support, including maintaining the current 12.5% rate of VAT permanently.”

Drinks Sales Just Shy of Pre-COVID-19 Levels, but Rugby Brings a Boost In the week to last Saturday (12 February), average drinks sales by value in Britain’s managed pubs, bars and restaurants were just 2% off the same period in 2020. It continues a steady pull back towards the levels of 2020, after a 3% shortfall in the previous seven days. However, with inflation now running at around 5%, sales remain much further off in real terms.

For the second week in a row, Wales was the best performer among the home nations, with sales surging 23% ahead of the same week three years ago. This was thanks in large part to the Six Nations rugby match in Cardiff on Saturday, when sales across Wales were nearly double (94%) those of the same day in 2020.

CGA’s data has already shown the positive impact of the Six Nations tournament,and more uplifts can be expected in the weeks ahead.

“On Premise sales patterns are gradually returning to pre-COVID-19 norms, and the Six Nations is giving pubs and bars a very timely boost,” says Jonathan Jones, CGA’s managing director, UK and Ireland.

“However, it’s frustrating to see sales still sitting below the markers of both 2020 and general inflation. The cost-of-living crisis is really putting the squeeze on people’s spending, and suppliers and operators are going to have to work hard to carve out growth in 2022.”

Across Britain, spirits continue to outstrip all other drinks categories by some distance. Their sales were up by 16% on the same week in 2020, while beer (down 3%), cider (down 2%) and soft drinks (down 5%) were all in the red. The wine category (down 19%) is giving the biggest cause for concern, though weekend sales are being compromised by the Six Nations and the focus on drinking rather than eating.

Five Key Trends Shaping The Hospitality Investment Sector current state and shape content for this year’s event.

The five key trends discussed by members at the meeting were:

Industry experts on the International Hospitality Investment Forum (IHIF) 2022 Advisory Board have set out five key trends that will shape the sector’s recovery this year.

While challenges such as rising costs and talent shortages remain, there are reasons to be optimistic with borrowing terms expected to improve and hoteliers set to start spending again after two years of cost-cutting during the pandemic.

The IHIF Advisory Board, which is made up of representatives from across the industry including investors, asset managers, operators and professional services from businesses such as Hilton, Invesco, Accor, Marriott International, IHG Hotels & Resorts, Brookfield, Bain Capital and Union Investment, met recently to discuss the hospitality industry’s

There is money to be spent - it’s been a recurring theme of the last two years: investors have raised plenty of cash but haven’t managed to deploy it yet. In the hotel sector, there is still some disagreement over pricing with sellers not needing to offload cheaply because of government support. That is likely to change this year with creditors being more aggressive.

Borrowing should become easier – at the start of the pandemic, traditional lenders took a critical view of the hospitality sector, making it harder for those borrowing money to get a good deal on debt. With more optimism in the market, those investors looking to do more, or bigger deals, should find things a little easier in 2022.

The time for cost cutting is over – after several years of cost cutting to make their businesses leaner, owners and operators are now turning to capital expenditure to add value. This could see many upgrading their facilities or repositioning within the market.

The labour problem isn’t going away - the backdrop now is one of rising inflation pushing up the cost of raw materials and labour. Even before the pandemic, the hospitality industry was having a hard time keeping and retaining staff and this will continue to be a key challenge.

Consumer spending habits are changing – the pandemic has left many middle-class westerners with more disposable income to spend on luxuries like travel, while restrictions have further increased their desire for overseas holidays. This is giving owners and operators more confidence to reposition their properties as they believe consumers will be prepared to spend more.

Many of these trends will be addressed in detail at IHIF, which returns to Berlin on 3-5 May 2022. Organised by Questex Hospitality Group, IHIF is the leading event in the global hotel industry calendar, attracting senior leaders and top brands from over 80 countries, including global investors, asset managers and leading hoteliers.

With a core focus on people, planet and profit, this year’s programme will feature 180 world class speakers across three days of thought-provoking content with sessions including Decoding the data: a deep dive on what the future of hospitality investment looks like with Michael Grove of Hotstats and Robin Rossman of STR and an investor panel looking at all things ESG titled hospitality investment with purpose on Wednesday 4 May. Breakout sessions on areas such as sustainability, investment and leadership, will also run on both days.

For more information, including the programme, and to register for IHIF (3-5 May 2022) visit www.ihif.com

Commercial Kitchen Design Advice from Alliance Online Designing a kitchen for your home is stressful enough so scale that up to a commercial size then the task can seem over facing. Between the associated costs and need to get the design and execution of installation right it can appear very daunting, so allow Alliance Online to offer a few tips to help make the process a little easier: 1. Opt for Professional Help: If you a redesigning a commercial kitchen whether it be a restaurant, school, care home or elsewhere always consult a commercial kitchen specialist. A professional will already be aware of common issues that arise and also design with HACCP regulations compliance in mind.

2. Efficiency and Flow: As much as professionals will consider industry standard design, you know how you and your staff occupy your current workspace. In a commercial kitchen you want to minimise the distance your staff have to travel whilst carrying food so ensuring your kitchen is designed with a flow that follows the natural cooking order is best practice.

3. Know Your Regulations: Your designer of choice should be fully aware of all industry rules and regulations but make sure you read up on them yourselves. The HACCP rules are not the only ones you need to consider, an emergency eye wash station should be in situ along with walk-way widths being wide enough to allow for paramedic access. Also check where all your utility inlets are as these will influence your placement options.

At Alliance Online we have over 20 years of supplying the hospitality, healthcare and public sectors with non-food catering equipment which includes capital equipment and commercial kitchen design. Our capital equipment specialists have superior industry knowledge and understanding and are more than happy to answer your queries.

To discuss your commercial kitchen whether it be a new design, or upgrading your equipment please contact Alliance on 01270 252 333 or email us at hello@allianceonline.co.uk

BBPA Calls for Exemption to New Information Filing Requirements for Three-Yearly Revaluations 22

CLH DIGITAL

Issue 98

The British Beer and Pub Association (BBPA) has responded to the Department for Levelling Up, Housing and Community and Treasury’s joint technical consultation on moving to a three-yearly business rates cycle, calling for exemptions to proposed Duty to Notify requirements for pubs.

The brewing and pub industry in the UK makes a major contribution to the local and national economy. The sector generates £26 billion of economic value and supports 940,000 jobs, and 85% of pubs in the UK are run as SMEs. However, the sector has also long suffered from over-taxation on business rates. Pubs pay more in business, per pound of turnover, than any other business sector. The business rates bill for the sector accounts for 2.5% of total business rates paid despite only representing 0.5% of total rateable turnover, an overpayment of £570 million.

The submission by the BBPA highlights these statistics and states that as one of the highest taxed sectors per pound of turnover, that the potential benefits of more frequent revaluations will be more than offset by the increase the administrative burden and cost to publicans up and down the country.

Within the response the BBPA makes numerous recommendations to improve the proposed new system, including: • Exempting totally properties not currently paying business rates under SBRR exemptions and residential elements.

• Extending timelines for filing from 30 days to three months, and for appeals, from three months to six months.

• Dramatically reducing the trigger for filing requirements to reflect only the most essential changes that would impact on a pub’s Fair Maintainable Trade to avoid unnecessary administrative burdens.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “It is clear the proposed changes to the business rates system to improve fairness will be totally undermined by the increase the administrative burden and cost to publicans up and down the UK. “Pubs and brewers are at the heart of communities fostering social cohesion as we reconnect and recover from the pandemic. With the required support our sector can deliver jobs and additional economic value in every part of the UK, supporting levelling up and the regeneration of high streets and town and city centres up and down the country.”

Tom Aikens in Charity “Pedal for Pubs” Fundraiser Chef, Tom Aikens is inviting the hospitality sector to join him and industry colleagues in a virtual ‘Pedalling for Pubs UK Bike Ride’ to Jordan, Middle East, between 7-15 March 2022.

lessness, health issues and financial hardship. They have been fundamental in helping those who have faced personal crisis – and could still lose everything as a result of the pandemic – get back on their feet.

At the same time as 27 hospitality professionals do the real, epic bike ride over 335km of desert and mountain terrain in just four days, Aikens and friends are asking colleagues working in pubs, bars, restaurants, breweries and offices to form teams and cycle 4,891km, the distance from London to Jordan, either on a static bike in the workplace, or outdoors between 7-15 March 2022.

On signing up, participants are given a fundraising kit including a bespoke pull-up banner with fundraising or QR code to display in the workplace to drive donations.

In addition, teams will have access to MyVirtual Mission, which tracks the distance travelled and enables organisations to compete with the other teams taking part.

“We wanted to mirror the efforts of the cyclists in Jordan – and it’s a great initiative to strengthen teamwork and do good at the same time, says Tom Aikens, Michelin-starred chef and restauranteur.

To date, companies including Punch Pubs, Barclaycard Business, Wadworths and ABInBev have signed up and organisers would like more companies to step forward.

“It’s very simple to participate – borrow a static bike or two, and set them up in the workplace, wherever is practical, and cycle as many miles as you can over the week with colleagues to help us get to Jordan. Outdoor bike rides can be an alternative or a mix of formats can work too.

“The last two years have had an unprecedented effect on mental health and financial stability, said Jim Brewster, CEO, Licensed Trade Charity.

“Then, ask co-workers, friends and family to sponsor you to raise funds to help those in our sector facing tough times – and to support our veterans, people facing or experiencing homelessness and prison leavers access employment opportunities in hospitality.”

Joining Aikens at a Pedalling for Pubs UK Bike Ride at The Strand Palace Hotel on Monday 7 March, will be Kate Nicholls, CEO, UK Hospitality, Emma McClarkin, CEO, British Beer and Pub Association, and Steve Alton, CEO, British Innkeeping Institute amongst many others, to raise critical funds for two ground-breaking charities; Only A Pavement Away; and Licensed Trade Charity.

Rooted in hospitality, both charities stage phenomenal interventions for people facing homelessness, job-

“We’ve seen huge growth in the number of people contacting us for help, especially for the mental wellbeing support we offer, which is why we’re asking licensed drinks trade people across the UK to ‘get behind the bar’ and pedal for pubs.”

Greg Mangham, CEO and founder of Only A Pavement Away, continues: “It’s good for business too – teams can collaborate, compete with other companies in the hospitality sector and have some fun. We’d really appreciate our sector colleagues helping us to raise much needed funds to provide information, support and employment opportunities for people facing difficult times.”

To take part, please contact paula.smith@ltcharity.org.uk, entries close on Monday 28 February.

To donate, please go to www.justgiving.com/campaign/pedallingforpubs2020.

Raise the Bar of Your In-Venue Entertainment with NSM's Hottest Jukeboxes Leeds Based Jukebox Manufacturer NSM Music has a rich heritage of pioneering jukeboxes using the state of the art technologies for over 70 years, for customers across 5 continents.

Whether it’s licensed music content, Video’s or the latest technological hardware, NSM Music prides itself as a one stop shop music solution with fantastic technical support and after sales.

• Tell us more about your interactive digital jukeboxes. How do they affect customer experience?

It’s no fluke that NSM has been manufacturing jukeboxes for over 70 years. All NSM products have been developed off the back of customer and operator feedback, We believe we have something for everyone, for example;

• All our jukeboxes have the option to be an audio or audio/video jukebox and can be changed at a press of a button.

• On Screen Visual Advertising • Contactless payments.

• Online connection gives customers the use of both NSM Apps, daily music

updates, the Official Big Top 40 and access to our entire music library.

A key area when developing our jukeboxes user interface is to make it simple and easy to use, this way the customer doesn’t get frustrated and walk away and instead feels comfortable and takes pleasure from interacting with the jukebox.

• How has ‘NSMMusic App’ affected business? Any increase in attendance and/or footfall?

Customers just love jukeboxes, many of times Licensee tell us how the jukebox keeps their customers in their venue longer which increases wet sales.

The app has been an amazing addition to our jukeboxes. NSM’S Alex Kirby explains, the “NSMMusic” App is for customers to browse the jukebox, buy credits and make selections, all without having to leave their seat, It’s certainly a great facility for shy customers.

Customer simply download the app from the Google or App Store, create an account, then your all set. Once logged in you can buy credits via Google Pay, Apple Pay, PayPal, Debit Card or Credit Card.

We have also a second app called “Co-Pilot”, Co-Pilot is an app which

was developed so operators can manage their jukeboxes remotely, for example; Operators or location staff can use Co-Pilot on their phones to pause, reject, change the volume up and down or even reboot the jukebox.

They can also use the app to create and schedule adverts by choosing from one thousands of our predefined templates and adding their own text, they can even create ads by using their own photos from their phone.

Other Co-Pilot uses are as follows; • Check Jukebox Internet Connections – know which devices are in an error state, haven’t connected to the NSM network recently, or need to be tended to immediately • Access Location Details and Controls – view and manage all jukeboxes including money collections.

• Receive Jukebox Notifications – get alerts for power downs, overheating & door opens Over the next few years we will continue to develop this powerful tool and add many new exciting features including Back Ground Music Control.

See the advert on the facing page for details.

Post-Covid Marketing Actions For Indie Pubs & Restaurants 24

CLH DIGITAL

Issue 98

By Sally Newman, Senior SEO Specialist at Vertical Leap (www.vertical-leap.uk)

March 2020 and December 2021, overshadowed by a -7.8% decline of independent ventures and a further -8.6% of leased venues.

closed, Pie Street raised its profile by delivering goods in the local area and building its own brand instead of relying on (and promoting) thirdparty delivery apps.

HOW CAN PUBS & RESTAURANTS WIN POSTPANDEMIC RECOVERY? Independent pubs and restaurants can learn a lot from the small food businesses that thrived during the worst of the pandemic. The biggest Covid winners developed an online strategy to supplement foot traffic and continue to overcome new challenges by:

Britain lost a tenth of its restaurants during the first year of the pandemic with the hospitality sector being hit harder than most by lockdowns and other Covid-19 restrictions.

Data from the latest Market Recovery Monitor from CGA and AlixPartners shows that independent pubs and restaurants continue to fare worse than managed operators. In this article, we ask why independent outlets have suffered more than their managed counterparts and how smaller operators can use online channels to bounce back post-pandemic.

WHY HAVE INDEPENDENT PUBS & RESTAURANTS SUFFERED MORE? The Covid-19 pandemic has caused unprecedented, sustained disruption to businesses in the hospitality industry. The first UK lockdown forced businesses across the nation to close for several weeks but ongoing restrictions, including social distancing and limits on social gatherings, lasted for more than a year to varying degrees.

In April 2020, The British Chambers of Commerce (BCC) said 62% of UK businesses had no more than three months of cash reserves to cover running costs.

Independent pubs and restaurants simply don’t have the cash reserves to absorb losses in the same way as managed operators.

If the UK lost one-tenth of its restaurants during the first year of the pandemic, CGA and AlixPartners’ Market Recovery Monitor January 2022 shows how disproportionately independent operators were affected.

The report marked a -3.5% decline in managed operators between

“Lacking the financial reserves of some bigger companies, many indies have been unable to ride out lockdowns, trading restrictions and drops in consumer demand. By the end of December 2021, their total numbers were 7.8% lower than in March 2020 - a drop more than twice as steep as the 3.5% of the managed sector.”

Loss absorption isn’t the only financial issue independent operators have faced during a pandemic where major names like Amazon thrived and others like McDonald’s adapted with relative ease.

Managed pubs and restaurants are propped up by the marketing budgets of larger companies that indie owners can never compete with. It’s not only a question of money, either - many indie owners simply lack the time or know-how required for DIY digital marketing.

SOME INDIES THRIVED DURING THE PANDEMIC Despite this backdrop, some food businesses found ways to thrive their way through the pandemic. Takeaway restaurants and businesses supporting deliveries were best positioned to navigate the pandemic and the UK’s taste for takeaway meals has outlasted lockdown measures.

Some food businesses had to take more drastic steps to adapt.

Norwich artisan bakery, Bread Source moved its entire commercial operation online during the first lockdown, building and optimising a website, local search presence and implementing support for online orders and delivery.

By the end of lockdown, the bakery was fulfilling over 200 online orders per day and opening its doors to foot traffic once again. Now, Bread Source has four locations in Norwich and a fifth in north Norfolk with a thriving business - both online and in-store.

Further south, in Devon, bar and restaurant Pie Street ramped up its small delivery operation, buying itself a moped and delivering pies to customers around the town. While most independent operators in the area

• Understanding consumer intentions: Analysing search data and consumer reports to determine what has changed since lockdown, which behaviours have returned to “normal” and what the lasting influences of Covid-19 are.

• Building an online presence: Building a website optimised for online conversions: purchases, orders, deliveries, bookings, etc.

• Local SEO: Optimising your local presence to drive more traffic to your website and customers to your premise(s).

Localising your PPC campaigns: Running ads on Google Maps with location extensions, and driving menu-based conversions with ad extensions.

Merging online & offline: Developing a coordinated marketing strategy with traditional and digital channels.

Customer experience: Taking advantage of Covid-19 trends to digitise the customer experience with mobile apps, mobile ordering, online reservations, etc.

Incentivising digital engagement: Rewarding customers for digital interactions in your mobile app, across social channels, responses to marketing emails, etc.

- think Starbucks’ mobile app that rewards customers with points for placing orders.

Promoting events: Using your social platforms to promote events and special offers - eg: 20%-off Fridays, wine-tasting evenings, family nights, etc.

Engaging: Using your Google Business Profile and social channels to engage with customers and keep them up-to-date with changes.

The pandemic forced more people to do their shopping online and encouraged people to buy locally. These habits remain as consumers seek a return to normality and other impacts, such as increased working from home, mean local marketing will be more important than ever.

Managed pubs and restaurants may have the financial advantage but smaller operators have the flexibility to respond to the lasting impacts of the pandemic faster - and this will make the difference in the post-Covid world.

For further advice on how to increase the visibility of your restaurant online: • Local SEO best practice for restaurants and takeaways • 5 highly-effective PPC strategies for restaurants

HyGenikx Helps Protect Kauai Staff, Despite Serving 200,000 Customers serving 200,000+ customers.

“We opened KAUAI into Edinburgh during pandemic Aug 2020. After serving more than 200,000 customers no one has caught COVID at @KauaiUK. Kauai have 9 Mechline HyGenikx machines that destroy RNA viruses, SARS-CoV-2 the coronavirus that causes COVID-19.” @KauaiUK

Since opening its first UK store in 2020 during the Coronavirus pandemic, healthy fast food and casual dining chain, Kauai has served over 200,000 customers at their Edinburgh store. Despite such significant customer footfall, not one of their staff has caught Covid during this time. This is not however, purely down to luck but, according to their recent Tweet, the investment that they made in HyGenikx; the air and surface sanitisation system from Mechline, which has helped to protect staff, despite

Managing Director at Kauai UK believes its absentee record and food shelf-life bears witness to the effectiveness of HyGenikx, as he explains:

Nick Falco Product & Technical Director at Mechline commented:

“We have four HyGenikx units front of house, two in the kitchen and one in each toilet, to help protect all areas, staff and customers, and so far, our staff have reported no viral illnesses. Our air is permanently cleansed, and, without question, HyGenikx has helped us maintain a healthy work environment.

“It’s great to hear that HyGenikx is helping to protect and reassure staff and customers 24/7 at leading operators like Kauai - and it is essential to the whole economy that we keep the doors of business open.

Unfortunately, physically keeping the doors and windows open is not so great when it comes to customer comfort and sustainability in the colder winter months.

“We have also noticed that ingredients are lasting longer. Front of house we have a display kitchen where fresh food is made from scratch and people can watch it being made. Our ingredients are certainly keeping for longer than you would expect, and I believe it is down to the fact we have the HyGenikx machine. Mechline products are certainly going into the next Kauai store!”

“Indoor air quality is a primary driver when it comes to the transmission of Coronavirus. As a tried and tested technology, HyGenikx has a huge role to play in controlling infections - in fact, we believe HyGenikx is the most rigorously tested unit of its type on the market. Affordable and easy to install, HyGenikx is a plug and play solution for a challenging world.”

The Kauai endorsement for HyGenikx follows independent laboratory trials conducted by Campden BRI, which confirmed that HyGenikx is effective at removing airborne Coronaviruses, including SARS-CoV-2 which causes Covid-19 – as the results of the trials proved that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate. *

The Kauai team installed nine HyGenikx units throughout the Edinburgh store where James Wilson,

HyGenikx is a revolutionary wall-mounted air and surface sanitisation system which is proven to quietly and efficiently eradicate bacteria, viruses and

microbes on contact — providing 24/7 hygiene and safety protection without the need for human intervention. It improves infection control for staff and customers, neutralises all odours and is also proven to reduce spoilage by extending the shelf-life of perishable food on average by 58%, and up to 150% for certain produce. ** The HyGenikx range has models to suit every business from restaurants to bars, hotels, care homes and offices - with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas.

See the advert on page 42.

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Covid restrictions may have ended in England but hospitality businesses in Bristol say the road to recovery remains a long and challenging one.

Many BHA members reported that business was at least 30 percent lower in November and December 2021 than they had hoped for, and there are no signs of any significant upturn in 2022 so far, with January and February business at a much lower level than in 2019, but with much higher costs.

The Bristol Hoteliers Association (BHA) says soaring costs and recruitment are their biggest threat as they seek to return to ‘business as usual’ post-pandemic.

Mr Herzog said the end of restrictions is outweighed by the increasing costs and appealed to the Government to reconsider the decision about ending the reduced rate of VAT for hospitality businesses.

The BHA is once again calling on the Government to reconsider its plans to return VAT for the hospitality sector to normal levels from 1 April in order to give their businesses a badly-needed helping hand.

BHA Chairman Raphael Herzog said: “We hope that the recent lifting of Covid restrictions in England will give people the confidence to return to hotels, particularly for conferences and larger events.

“But while we welcome the removal of restrictions, we still face many months of difficulty as we try to balance the books.

“There are significant price rises facing us; some food and beverage suppliers have increased their charges by 20 percent, we’ve got increased wage bills and demands to cater for, all with very little money coming in.

“And, of course, energy is a massive challenge, and the only way we can effectively deal with soaring energy prices is through a combination of reducing our consumption and, sadly, increasing our own prices.”

In July 2020 the Government announced a temporary 5% reduced rate of VAT for the sector. This was increased to 12.5% in October 2021 and is due to return to 20% on 1 April.

Mr Herzog said: “We are urging the Government to extend the reduced rate of VAT at least until the end of the summer in order to give us a proper chance of sustaining our businesses. Ideally, we would like the reduced rate to be made permanent.

“It is extremely hard operating a hospitality business in the current climate, with more money going out than ever, and that’s before the energy price rises hit us as well as big rises in the minimum wage and living wage.

“We have all made significant investments in making our premises as Covid-safe as possible and now that restrictions have been lifted, I hope companies will look to bring their teams back together for meetings, conferences and events in our venues.

“We need the support of local companies, as much as we need help from the Government, if we are able to realistically get our businesses fully onto the road to recovery.”

He added: “Many hotels are really working hard to offer a much better work life balance than other industries as well as very competitive wages with bonuses and incentives.

“We hope this will encourage more people to choose to start their careers in hospitality, which is a vibrant and enjoyable sector which offers so many exciting career opportunities.”

ETM Group Praises Workwear And Washroom Services Supplier, Elis, For Support During The Pandemic London bar, pub and restaurant group, ETM, has praised its workwear, linen, washroom and mats services supplier, Elis, for its support during the pandemic.

no up-front purchasing costs. There is also flexibility to make additions, reductions, and free size exchanges to reduce costs when employees change.

Elis began providing services to ETM Group during the pandemic in 2020 and supported ETM with a flexible approach to the service roll-out and with a rental model that meant there were no large up-front costs. The Elis team supplied items to the venues when they were able to re-open, scaling up and down as necessary and working in partnership with ETM during this challenging time.

For organisations of all sizes, Elis collects used workwear, professionally launders and maintains it, and returns the clean workwear to an agreed schedule, ensuring that sufficient workwear is available, and that those wearing it are comfortable and look the part.

ETM Chief Financial Officer, Landen Prescott-Brann, says: “Elis won the tender to supply a suite of services, as part of our plan to simplify and consolidate suppliers across the business. They won the tender on value for money, efficiency and their passion for the business, and they run their services efficiently and professionally. Prior to appointing Elis, I used to be made aware of problems with the services, especially washroom, but now I don’t hear of any problems, which is a real credit to Elis.”

Elis is providing ETM Group with over 12,500 laundered workwear and linen items a week. It supplies its workwear and linens on a cost-effective rental basis, so there are

Elis is also providing a range of washroom products and services to meet each venue’s requirements. The service, including regular scheduled service visits to each venue, is run by the local Elis site, with regular communication from the local account manager.

Elis is the first laundry and textile services company in the UK to state its intent to attain Net Zero carbon emissions by 2045. This major commitment is the next step on a journey to reduce its emissions, which started over ten years ago and which has been certified over several years by The Carbon Trust. This goal is aligned with the United Kingdom government’s ambition to be carbon neutral by 2050.

For further information see uk.Elis.com or call free on 0808 1698265.

SPECIAL SHOW OFFER

£19.90 Per Week over 3 Years or Cash Deal £2465 + VAT Free Installation.

SPECIAL CLH OFFER GET 10% OFF LIST PRICE DURING MARCH 2022

BY QUOTING ‘CLH10’ Telephone 01329 285518 for full details

HRC Show Preview NEW DrainMinor C (Combi Oven Pump) Zep - Leading in Cleaning and from Pump Technology Ltd. Launched at HRC Maintenance Since 1937

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The DrainMinor C Combi oven waste pump can be seen in operation at the Hotel Restaurant Catering, HRC Exhibition 21-23 March 2022 ExCel London on Stand P621 which we are sharing with Combi Oven servicing experts R-Tec Services & Innovation Ltd, (previously known as Rational Technical services UK Ltd.)

Combi Oven cleaning cycles require hot wastewater to be pumped away if gravity drainage is not available.

The New DrainMinor C Combi Oven waste water drainage Pump has been developed specifically for this demanding application and offers users excellent reliability and ease of operation.

The compact wastewater collecting tank with low level inlet height, which can be decided onsite to suit the discharge run from the Combi Oven, is fitted with a Specialist Submersible pump. It features a rigid external float arm with large triangular float. This robust design ensures accurate and reliable automatic stop/start of the pump even when the hot wastewater is greasy. It can also cope with food debris or

turbulence within the collecting tank.

A Silicon Carbide mechanical shaft seal, oil chamber and inboard shaft seal ring protects the motor within the submersible pump. This arrangement is an engineered solution for leak and ingress protection of the motor windings when pumping hot wastewater with diluted cleaning chemicals and food waste debris. It ensures considerably longer product life and operating reliability over submersible pumps fitted with standard diaphragm shaft seals.

Pump Technology Ltd., established 1992, is a specialist wastewater pump and pumping system provider.

The company’s DrainMinor, DrainMajor and DrainKing wastewater pump systems are renowned as robust and reliable commercial kitchen drainage solutions. For all kitchen wastewater pumping requirements call the technical team to discuss an application. They will be able to select a proven wastewater pumping system for you.

Microsave - Every Commercial Microwave Should Have It! In most hospitality businesses the commercial microwave oven has become a useful tool. In most kitchens the interior (cavity) of microwaves 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 start to deteriorate the cavity causing burning and damage which intern can cause break downs of parts not included in the manufacturer’s warranty.

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!

This is where the invention by Regale Microwave Ovens in Hampshire comes in! The directors of the

For special offers see the advert on page 27 or visit Regale on Stand P344 at HRC.

From the bedrooms to the kitchen, the pool to the gym, from the restaurant to the laundry Zep is a valid partner for all the needs of every facility.

Zep is the global manufacturer and supplier of chemical cleaning products.

Zep aims to make the planet safer, cleaner and more productive by delivering superior and differentiated solutions, service and technical expertise.

Zep offers a wide variety of high performing chemical solutions to help with all your cleaning, disinfecting and maintenance needs; helping you save time, helping you save on costs, and helping you to reduce risk – all without compromising on standards.

Zep will be at the Hotel, Restaurant, Catering (HRC) exhibition between 21st – 23rd March, Excel London.

Come and talk solids and solutions with us at Stand P161. www.zep.co.uk

Disposable Straws Created by Nature Frogut Straws produces natural disposable drinking straws made from wild grass (Lepironia articulata) growing in the Mekong Delta. The straws are produced in Long An province in Vietnam in the production plant established together with our Vietnamese partner Natufarm. The grass is hand-picked by the local farmers living in wetlands so that improves their livelihoods. On the other hand, growing Lepironia grass helps maintaining wetlands in their natural state. Therefore this is a great example of integrating ecosystem conservation and poverty reduction in the wetlands.

The straws are stored in Gdansk/Poland, and from there we distribute them to any place in Europe.

Frogut supplies both wholesale market (250 or 500

pcs carton dispensers) and retail market (50 and 100 pcs boxes). The straws come in three lengths and can be individually wrapped in tissue paper. In the production we follow strict hygiene rules, as a result of which we obtained the German LFGB (food contact) certificate, issued by TÜV Rheinland.

Our grass straws are an ecological and sustainable alternative to paper straws. They do not soften, keep their shape and stiffness in both hot and cold drinks. They are ideal for water, carbonated drinks, juices and alcoholic beverages. They remain hygienic and functional even after years of storage.

For further information visit us on Stand F368, see www.frogut-bio.pl or see the advert on the facing page.

Expowest Cornwall Preview Duchy Cash Systems Supplying Cornwall and Devon, Duchy Cash Systems is a provider of premium EPOS solutions for the hospitality sector - pubs, restaurants, hotels and nightclubs.

Each system is tailored to suit the customer's needs, focussing on speed/ease of use and durability. Our touchscreen EPOS terminals offer a host of time and labour saving features, helping your staff work more efficiently.

Optional back office, stock control software features total stock management, enhanced security features, time and cost saving tools.

Duchy Cash Systems provide the comprehensive after sales package that only a local company can really offer: 24 hour telephone support, remote diagnostics & assistance, and a fast callout response.

S E E U S S TA N D G 2 2

Wholesale Fruit & Vegetable Importers

Visit us on stand G22 at the Expowest Cornwall show.

Isle of Wight Distillery - Free Your Spirit Rooted in the natural landscape of a unique island, we are the Isle of Wight’s first and only distillery. Our founders Xavier and Conrad and our small team distil spirits shaped by our stunning surroundings and the unique character of our island.

Doing things differently, minimising waste, using ethically sourced and often local, foraged ingredients to craft a range of smooth, complex spirits.

Our signature spirit Mermaid Gin delivers a smooth yet complex blend of fresh organic lemon zest and peppery grains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire - a refreshing and invigorating serve. Mermaid’s name was inspired by its lead botanical rock samphire, known

Cornwall Scale & Equipment Ltd Visit us on Stand F20

2-5 Callywith Gate Industrial Estate Launceston Road, Bodmin, Cornwall, PL31 2RQ

SEE US ON STAND F28

Established in 1975, Cornwall Scale & Equipment Ltd are now one of the largest Suppliers of Cash Registers and Electronic Scales in the South West Of England, as well as shipping world-wide.

Supplying and maintaining cash registers and scales throughout the south west of England. All makes and

Total Produce

DAILY DELIVERIES LARGEST RANGE OF EXOTIC FRUITS IN THE SOUTHWEST 24 HOUR ANSWERPHONE SERVICE

Telephone: (01208) 77911 Fax: (01208) 261400 Answerphone: (01208) 261407 Email: bodminsales@totalproduce.com Website: www.totalproduce.com

Cornwall Scale & Equipment Ltd

Whether you are looking for a basic low cost Cash Register or a fully integrated, EPOS solution for retail or hospitality environments, we are always happy to help.

Suppliers of quality fresh produce and dry goods to the wholesale, retail and catering trade throughout Devon & Cornwall.

QUALITY PRODUCE ON THE MOVE WHEN YOU NEED IT, WHERE YOU NEED IT!

locally as ‘mermaid’s kiss’. This aromatic succulent clings to the cliffs surrounding the island and marks the high tide line on its majestic beaches.

Alongside Mermaid Gin, we produce subtly sweet, naturally flavoured Mermaid Pink Gin, infused with fresh Island strawberries grown in the rich and fertile microclimate of the Arreton valley and Mermaid Salt Vodka (a favourite with mixologists), using salt harvested from the flood tide off the island’s southern coast. Mermaid is naturally vegan and gluten-free.

Our spirit range also includes HMS Victory-branded Navy Strength Barrel-aged Gin and Rum, which incorporates real oak from the famous warship,.

We blend traditional methods with contemporary techniques, hand-crafting our spirits in small batches and slow distilling before cutting with local spring water and bottling on the island.

The result is an award-winning range of spirits with a contemporary style, layered complexity and signature smooth delivery.

See us on Stand K38 or contact: +44 (0)1983 613653 or Web: www.isleofwightdistillery.com

Tel : 0333 577 0108 Mobile : 07770677123 Email : info@cornwallscalesltd.co.uk www.cornwallcashregisters.co.uk

Total Produce has become one of the UK's largest and most accomplished fresh produce providers, with an extensive network of depot operations throughout the UK, reaching from Cornwall to Edinburgh.

Total Produce sources and distributes an extensive range of fresh produce across all major categories including fruits, vegetables and salad - extending from the more familiar to the truly exotic. Total Produce also supply an extensive range of dry goods and dairy.

Serving the retail, wholesale and food service sectors, Total Produce UK is a complete fresh produce solution

models including Sam4s, Casio, Pi Electronique, Aster and much more.

Full training and support on any make and model of Cash register, 24 hours a day, 7 days a week.

• Cash Register Rolls and Ink Rollers/Ribbons • Pricing guns and labels • Money Counting Scales • Money Sorters • Forge Note Detectors • Monitor lines • Stock control Software • Paging Systems Please pay us a visit on stand F20.

provider, offering a comprehensive menu of services to our customers, ranging from simple service provision to an independent grocer to complete category management for major multiples.

Continually striving to offer the highest quality fresh produce along with the best possible service, Total Produce offers national distribution through our fleet of 200 temperature controlled vehicles. Through our unrivalled infrastructure of depots nationwide, we are uniquely positioned to deliver value to both national and independent customers - supplying both locally grown and globally sourced produce from the finest producers across Total Produce's extensive supply base.

A strong, vibrant and accomplished business, Total Produce UK is part of the worldwide Total Produce group. Please visit us on stand F28.

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Barton Reed & Co

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:

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 twoyear warranty.

Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppliers to give you the best 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 Alternatively see us on Stand G26.

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 known by

Chadds Foodsmiths

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

Chadds Foodsmiths, the leading Cornish foodservice wholesaler distributes all your catering requirements.

Whether you're a restaurant, hotel, pub, cafe, coffee shop, take-away, farm shop, visitor attraction, care home, school or anyone else that procures food - we are the company for you.

We offer an extensive range of food categories from frozen, ice cream, dairy, meats, fruit and vegetables to grocery, drinks, non foods and janitorial supplies - ‘the one stop shop for caterers’.

Our range will appeal to all those who have a passion for great food and great service. From the big brand

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 auto-incrementing 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 F26 to view our products. products to working with local artisan suppliers we have something for everyone. Why not join us on 5 April for our Food Expo at the Royal Cornwall Showground and come and meet our suppliers.

Chadds Foodsmiths are members of the Sterling Supergroup, this allows us to benefit from the group purchasing power when negotiating deals with suppliers; we can then pass these savings on to our customers. It also enables Sterling own label produce to be available. The own label range has significantly developed over recent years and continues to help us offer a good value product to our customers.

Come and meet us on our stand K29 at Expowest.

For more details call our telesales 01288 353964 for a representative to visit www.chaddsfoodsmiths.co.uk

SEE US ON STAND G26

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Issue 98

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It's Time To Get Real

LittlePod’s responsibly-sourced product range includes our innovative, easy-to-use natural vanilla paste Are you squeezed for time? Why not try our quality and organic vanilla Vanilla Bean Paste in a tube. pods, as well as our It has been specially created to provide top-quality extracts of vanilla, vanilla in an easy and versatile form, with no wastage and coffee and chocoless flavour bake-off. Each tube has a two-year shelf life late. These ingrediand contains the equivalent of 20 pods, seeds and all. ents not only Put it in coffee, porridge, smoothies and ice cream, rub support each other in the rainforest, but it into meats like duck and pork, use it in your cakes and bakes, or as a marinade for fish! Sweet and savoury are also perfect alike, LittlePod products are gluten free, suitable for veg- flavour partners in the kitchen. ans and kosher certified.

Visit www.littlepod.co.uk

GLOBAL Knives Need Little Introduction in the Culinary World

The Komin Yamada design has become a true icon. Hand crafted in Japan for over 35 years using the best raw materials available.

Like the samurai swords before them, each knife is carefully weighted to ensure perfect feel and balance in the hand.

In 2021 Global knives was awarded The Icon Award at the prestigious Excellence in Housewares Awards, solidifying Global’s truly iconic status.

It is this iconic status along with unfailing quality that has drawn the attention and trust of some of the world’s most renowned and exceptional chefs. Global have established a long-standing relationship with the legendary Roux family as a key supporter of the prestigious Roux Scholarship since its inception in 1984.

Michel Roux Jr’s signature range has been popular amongst professional chefs and keen amateur cooks

alike. Personally curated from the GLOBAL classic collection and stamped with the Michel Roux Jr signature, emblemizing the relationship between Roux and Global.

Here we offer a selection of three carefully selected knife sets ideal for chefs. Whether you choose the 3 Piece, 6 Piece or 9 Piece there really is the perfect tool for any kitchen task.

This tremendous offer is only available for a limited time, so do not hesitate in taking the chance to own one of these fabulous knife sets.

This offer is available online exclusively through our partner website, Knives From Japan - www.knivesfromjapan.co.uk but you can also visit us in our London showroom, SANTOKU at 100 Great Portland Street.

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

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Invest Northern Ireland as Great Taste, the Quality Food Awards and most recently the Scottish Retail Food and Drink Awards. Key to this success is our unique blend of tradition and innovation. Invest NI’s Pure, Natural, Quality strapline summarises the goodness of Northern Ireland’s produce, which emanates from our rich pastures and sustainably managed farms. High quality local ingredients ensure guaranteed provenance and short supply chains, giving full confidence in food security and traceability.

Northern Ireland is well known for the quality of its beef, dairy and bakery products. In each of these sectors, suppliers are melding established production techniques with the latest technology, enabling them to access opportunities in the growing plant-based and free-from sectors.

Finnebrogue is at once a leading supplier of sausages, nitrate-free bacon and plantbased meat alternatives, operating from several discrete production facilities. In the bakery sector, traditional craft soda farls and wheaten breads sit alongside glutenfree and vegan options from Stone Bakery and Graham’s.

Food and drink is a vital and growing industry in Northern Ireland. In terms of turnover, employment and cultural significance, this £5bn sector continues to extend its reach in GB and in international markets. Whilst 50% of turnover comes from our top 10 companies, family-owned businesses remain prominent, resulting in an industry that is flexible, authentic and straightforward in its dealings.

A diverse range of food and drink brands from producers of all shapes and sizes brings warmth and personality to the sector. Northern Ireland’s produce has proven award-winning status, the result of many years of success in schemes such

Invest NI’s dedicated food business development team supports local companies to develop their business with customers in GB and beyond. Visit our website or contact us directly to learn how our worldclass food and drink can help grow your business. www.buynifood.com

HOTMIXPRO EASY : The EASY way to MIX and BLEND, HOT or COLD. Having introduced the Thermal Mixing concept to the UK many years ago, the Barbel brand has been recognised and highly regarded throughout the professional kitchen world ever since.

Before being added to the Barbel range every product will have been thoroughly ‘tried & tested’ and approved.

HotMixPro Easy is manufactured by Vitaeco S.r.l., the world-famous manufacturer of many high-quality products such as the unrivalled HotMixPro thermal blender range, Sanozone, Giaz

and more.

HotMixPro Easy fits into every professional kitchen and is also particularly suitable for hospitals and care home areas, where absolute hygiene and self-sterilisation is mandatory, The Barbel team always provide prompt professional advice and reliable back up service.

For full details, see the advert adjacent and visit www.barbel.net

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Fly the Flag this June to Celebrate the Queen’s Platinum Jubilee, Urges Chevler

Chevler, the UK’s leading manufacturer of baking cases and a major player in the bespoke printed greaseproof sheet market, is urging bakers, coffee shops, retailers, and foodservice operators not to miss out on the opportunities offered by what it is describing as a truly momentous event and unprecedented anniversary – the Queen’s Platinum Jubilee.

“As the country is now rapidly coming out covid of restrictions and with the four-day bank holiday in early June in order to celebrate Her Majesty’s 70th year on the throne approaching we hope that bakers, cake makers, coffee shop owners and retailers will get into the spirit of the event and seize the opportunities the fourday bank holiday offers,” explained Chevler’s director of sales and marketing Garry Parker.

“That’s why we have we have been forced by popular demand to reintroduce two of our specially designed baking cases which feature the Union flag. This means it is not too late for cupcake makers to take advantage of the growing excitement and build on the red, white and blue theme I know many are planning.”

The cases are available in the ever-popular 51mm x 38mm size and in quantities as low as 360 giving every

business, whatever its size, the chance to participate.

Chevler is unique in that its printing and converting is carried out in-house. “We do not rely on stock shipped from abroad or depend on outside printers or converters, explained Mr. Parker. “This means it is a truly British manufactured product. And we only use water-based, odour-less food safe inks. We have responded to our customers’ requests in order that they can be as innovative as they like this summer and take full advantage of the opportunities the snack cake market will offer.”

To also help tap into the excitement the company is offering a food-safe, printed natural greaseproof sheet featuring the Union flag marketed under the company’s Gourmet Food Wrap brand.

The 255mm x 406mm sheet with its rich luxurious feel has numerous potential uses and applications in the retailing, presentation and serving of both cold and, because of its excellent thermal properties, hot food.

These range from a simple sandwich, panini or burger wrap to, a liner for wire baskets and stainless-steel buckets, a place mat, or it can be simply put on a wooden board or slate on which sizzling or cold food can be placed.

Mr Parker stressed: “It is very important to remember that we print on natural greaseproof paper which does not have any chemical treatments or coatings. It acquires its greaseproof properties during the pulping process. Its fibres become so tightly entwined that the spaces between them are smaller than a grease molecule. It is therefore recyclable and a sustainable option for your business.”

They are available in individual packs of 500 sheets within boxes of 2000.

For further information visit www.chevler.co.uk or call 01844 344231.

Katana Saya is the Universal Knife Brand of our Times, Encompassing the Very Best of our Different Cultures and Traditions The Katana was the prized sword of the Samurai with its extra sharp blade fashioned from folded steel. The blades of our knives are similarly crafted from 67 layers of Japanese VG-10 Damascus Steel.

The comprehensive collection evolves from its Eastern traditions to Western culinary classics.

Comprised of 16 essential knives and additional accessories including whetstones, sharpening steels & carving sets, Katana Saya offers all that any chef could need.

For Japanese traditionalists, we present the traditional Japanese style knives with traditional Wooden Saya, to match the knife handles. For those of a more Westernised nature, we have adapted the series to represent all the popular Western style blades and provide a more modern and practical storage and safety solution, with a real leather sheath.

Furthermore, each of our Katana Saya Knives comes complete with a durable wooden presentation case. Whilst offering additional protection, the case provides the perfect gift for someone in your life who loves to cook!

The handles of our Katana Saya knives offer a further choice. They are all crafted from the finest wooden material in the traditional chestnut shape to give a safe grip and perfect balance. You may choose either the traditional dark Pakkawood handles, or the light Olive Wood handle alternative.

So… Old, New, East, West, you choose whatever’s best for You! Our knives are available through selected stockists.

For more information, and to view the complete collection you can visit our partner Knives From Japan at their website www.knivesfromjapan.co.uk or pay a visit to our showroom, SANTOKU at 100 Great Portland Street, London.

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CLH DIGITAL

Issue 98

Products and Services

Isn’t It Time You Stocked One of Robert’s Dorset - Handmade in Britain the FASTEST GROWING Rums?

We are a family business based in Bath serving the UK, we make Award Winning drinks using quality Caribbean Rum with traditional techniques and only the best natural ingredients.

Caramel, Coconut, 40% Black Pearl Spiced, Golden Rum, Pineapple Spiced Rum

In 2021 over 65,000 bottles of Beckford’s Rum were sold to consumers across the UK, this year we will be attending over 100 consumer events.

Isn’t it time you stocked one of the UKs best selling rums?

We sell to pubs, hotels, cocktail bars & farm shops Order your taste samples today sales@craftywolf.com or 07961471474 or visit www.craftywolf.co.uk for further information or see the advert on page 9.

Robert’s Dorset is a family owned and operated company and we know the value of our stockist.

All orders are made to order giving you the freshest product available.

One area we differ from everyone else is each box we send out. We don’t insist on each box being a single flavour. We tailor every box to exactly what you require.

We offer 11 flavours of Proper Pork Crackling so if you only want 8, that’s exactly what we will send you.

Our minimum order is just 1 box with carriage or £150 with carriage paid.

We specialise in 3 core products, Pork Crackling, Nuts and fudge but we offer both reusable and recyclable

packaging in both.

In today's market place we try to tick as many boxes as possible to make us a one stop for the snack requirements.

Allegan Free, Keto, Vegan, Gluten Free, Low Carbohydrate, No Cholesterol, High Protein.

All of our products are British sourced with the exception of our nuts but hopefully in time, who knows.

For own online catalogue with visuals & prices please email trade@sct-sct.com or give one of the team a call 01202875280.

If you have an online store we are happy to send you visuals to ad to your website. Those with store we will provide full POS free of Charge.

Fry More For Less with OilChef Is TEAPY T-4-1 The Future Of Tea Service?

Perfect brewing conditions, a proven 40% saving in staff time compared to teapot service, and a unique “aroma burst”, make TEAPY T-4-1 an obvious choice for any foodservice operation. Mosaic Hospitality have over five years experience of TEAPY T-4-1 used with tea bags at The Stables Kitchen, Bramall Hall. According to director Kirsten Inverarity, “I immediately saw its advantages for busy operations like ours.” Not far away, at MarJoe’s speciality tea and coffee shop, tea aficionado Lawrence Turner serves only loose leaf teas, offering a choice between TEAPY T-4-1 and teapot service. “The majority of our customers choose TEAPY T-4-1 and we prefer serving with it, providing the best possible tea with the least possible effort”.

TEAPY T-4-1 is the clear preference of serving staff, a complete tea service safely carried in one hand, or more servings

on one tray, fewer pieces to dishwash, and easy to store ready for the next use, saving up to 70% shelf space.

The latest TEAPY designs include no less than three inventions, two already patented and one patent-pending, that enable these breakthrough benefits in serving and enjoying tea and other infusions. TEAPY T-4-1 is also used for hot chocolate, mulled wine and coffee bags.

Serial inventor Roland Hill’s one-way vision inventions are used on bus and retail window advertisements worldwide, including Pret, Eat, Costa and Starbucks. They have won three Queen’s Awards for Enterprise, two for Innovation and one for International Trade. He believes TEAPY T-4-1 will be just as successful, “All TEAPYs are made in the UK, of either Eastman Tritan copolyester or bone china, each providing the perfect tea experience.”

Visit www.teapy.co.uk, www.contravision.com or see the advert on page 6.

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 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 3-year 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

We Promise To Make Coffee Keeping Food Hot? We Have All The Answers Moments Unforgettable 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

Your customers choose you because they want to create great memories. Whether enjoyed first thing in the morning or last thing after supper, Artisan Coffee will transport your customers somewhere truly magical - and all they need to do to get there is to walk through your doors.

Our indulgent blends have been created and perfected by some of the best in the biz. From a Michelin twostarred chef to a team of the world’s best Q graders (the coffee industry’s equivalent to a sommelier), the leading minds - and palates - in the industry are behind our original and characterful blends.

This is no ordinary coffee. When it comes to flavour, we’re changing the game. We use cutting-edge science and innovative technology to stay ahead of the flavourtrain. Our six distinctive characterful blends have been crafted to thrill everyone from the casual caffeine con-

WTTB – Print Ordering Made Easy…

To take liberties with a popular phrase, “no business is an island.”

To succeed there are so many other factors to take into consideration, which is why it’s important to ensure that you have reliable, cost effective and professional suppliers in your corner.

WTTB is one such ally, so much so that we don’t see ourselves as service to your business but rather an extension of it.

Our print on demand and up-to-the-minute technology means that we can provide everything you need for your offline marketing – from banners to flyers to signage and all points in between.

Through our state-of-the-art site you can manage your print requirements

seamlessly and easily, with a fast turn around time. And although we’re a digital service, we’re there every step of the way to give you our support or answer any queries.

Our products are suitable for an endless range of sectors and particularly for hospitality.

From information packs to menus, from promotional materials to vouchers and loyalty cards – we’re about producing everything your business needs to keep your existing customers happy and to help you win new ones.

We have a long and strong track record in helping boost our customers’ bottom line with endless solutions to help you get your business noticed and keep it front of mind.

sumer to the consummate coffee connoisseur. Who knew coffee could taste so good?

We didn’t start with a mission to change the way you drink coffee; we started with a mission to greatly improve it. From giving you the power to choose how you brew - our coffee is available as pods, whole bean, coffee bags or ground so you can tailor it to suit your needs - to ensuring that flavour and freshness are maintained cup after cup. Our unique packaging keeps your coffee at its flavourful best.

No subtle note is lost, just cup after cup of perfection.

With us, you’re in good company. Like the coffees we craft, we’re constantly evolving, improving and seeking perfection. The only challenge your customers will face is how to stop at just one cup.

Visit www.artisancoffeeco.com or contact sales@artisancoffeeco.com for more information.

Print is an essential tool for any successful business so find out what we can do for you by visiting www.wherethetradebuys.co.uk

Hospitality Technology

Leading Restaurant Technology Provider See 20% Uplift in Business A leading restaurant technology company has paid tribute to the resilience of the UK hospitality industry as it records a 20% uplift in business.

NFS Technology, suppliers of the popular Aloha and Cloud POS restaurant management systems, say the restaurant sector led the way in innovative thinking and creativity when dealing with the challenges of 2021.

CEO Luis De Souza said: “The restaurant industry has proved itself to be incredibly resourceful, and we were delighted to see many longstanding NFS clients not only weathering the storm, but also opening new branches and expanding their business.

“They include Brewdog, who continue their rapid growth, Dishoom, who were recently ranked the best hospitality company to work for, and Big Easy, which has grown to five restaurants across London. Other existing clients such as Hawksmoor, Gaucho and Tomahawk expanded their operations. Among the new NFS clients is the fast-growing brand Doner Shack, with locations from Leeds to Glasgow.”

“We saw many prestigious new brands coming on board with NFS during this time,” said Luis. “We feel this is a testament to the forwardthinking nature of restaurateurs, who fully grasp the benefits of restaurant management technology and understand how it can help them gain a competitive advantage.”

As restaurant groups and standalone businesses sought all options to make their operations more efficient, NFS Technology saw demand for restaurant management technology grew across all sectors – quick service, casual and fine dining – with quick service growing fastest.

In the competitive conditions of 2022 and beyond, Luis De Souza says operators are strongly focused on providing an enhanced, more convenient customer experience. They are also seeking to provide better working conditions that support staff wellbeing and promote talent retention.

“We’ve seen a step change in consumer behaviour and requirements, and both operators and technology providers are responding well,” he said. “I believe the future is very bright.”

Video https://www.nfs-hospitality.com/videos/ discover-the-restaurant-management-technologytoolkit-you-need-to-succeed/ www.nfs-hospitality.com

New Labour Scheduling Tool To Juggle Student’s Working Hours Across the country, many towns or cities depend on a level of student labour across a number of sectors, particularly hospitality. As operators gear up to welcome new and returning student employees in September, workforce management specialists Bizimply are launching new features designed to help businesses make the most of these valuable team members.

Most operators recruit students for their flexibility, enabling them to fill the gaps in their staff rotas.

Juggling students’ availability around their lectures can be a challenge for whoever has to create the staff rota. This is why Bizimply’s ‘Unavailability’ and ‘Deactivate/Reactivate’ features are being welcomed by their customers.

Bizimply CEO Conor Shaw said: “So many of our

HOP Software

As experienced hoteliers, we have hands-on experience in the hospitality industry. We understand the daily challenges and the pain points. That's why we created Hop and continue to develop the intuitive tools you require to free yourself of the daily hassles, which allows you to get on with what you do best.

You look after your guests, we’ll do the rest.

Our cloud-based and responsive all-in-one Property Management System and range of contactless tools including a commission free booking engine and range of contactless tools empowers hoteliers to manage their properties, teams, and daily operations more efficiently and cost-effectively.

Our experienced UK-based customer service and technical teams are here to support you 24/7 for total peace of mind.

Our sole mission is to support

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 our clients by developing technology that frees management and staff from daily hassles. All we want is to make your life easier.

We strive to simplify your problems and believe our clients deserve an easier life. We achieve this by delivering a straightforward and affordable all-in-one service that covers all the bases.

With a team full of knowledge and hospitality expertise, we are experienced, skilled and passionate about creating solutions at affordable prices. We are reliable and honest, when we say we'll deliver, we will.

We are proud to say that Hop now operates globally, is trusted by hoteliers around the world and that we are an integral part of our clients' day-to-day business.

Whether you are a B&B, guest house, an independent hotel or a group, if you sell rooms, Hop has a solution to run your property more cost-effectively whilst delivering an enriched guest experience.

Book a free and no-obligation demo at www.hopsoftware.com

Issue 98

CLH DIGITAL

39

Hospitality Technology Run A Leaner, More The Next Generation Hotel Booking Platform Turn Lookers Efficient Finance System into Bookers with Style 40

CLH DIGITAL

Issue 98

Organisations within the hospitality sector, from conference venues to independent restaurant chains, all share the same challenge of consolidating financial data.

With complex revenue streams and often disparate systems, it can be difficult to see where your business is heading.

Travel during the pandemic has changed, with guests now increasingly likely to directly book via a hotel’s website. Consequently, an advanced booking engine that boasts seamless integration with your hotel website is key to boosting direct bookings.

We understand that changing financial systems can often fill teams with fear, but that need not be that case. Xledger is here to streamline, digitise and automate your finances, helping you run a leaner more efficient business.

Xledger is a leading provider of cloud-based finance software, empowering more than 10,000 businesses across 60 countries worldwide. As a true cloud solution, you have access to financial data anywhere on any device – all you need is an internet connection.

With one, live version of your data across all entities, Xledger’s powerful system allows you to drill-down into your finances and cross-check reports, enabling indepth insight and a 360-degree overview at the click of a button.

Effortless configuration allows custom integrations with your existing systems, giving you more time to focus on value-added activity for your business.

Next generation hotel booking engines are more than just the source of direct reservations. They act as a comprehensive and easy-to-use platform that’s tailored to fit hoteliers' needs, helping properties to stand out within a highly competitive market by delivering a brand experience that guests will remember.

Xledger automates more functions than any other provider. With built-in OCR, costly and risky data entry errors are eliminated. Consolidated reports can be created in seconds rather than weeks. Plus, a host of other benefits from on-the-go expenses to GL posting, and fully automated digital workflows and purchase-to-pay process.

If your organisation is facing any of these issues, don’t hesitate to contact Xledger’s Business Development Manager, Phil Chalmers on: phil.chalmers@xledger.co.uk or call 07425 638 718.

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It’s all about results - supercharge your direct bookings and stand out online If you run a premium leisure hotel or resort, you will need a premium booking solution that’s been designed for your unique needs. The right solution will help you know your guests better thanks to powerful, data-driven insights, which enable you to provide the best possible online guest journey.

For guests, it’s all about clear navigation and easy access to relevant information in a minimum number of steps. A powerful booking platform maximises the potential of (up)selling offers, enabling hoteliers to achieve the greatest possible increase in sales per room.

To help defend against third-party online providers, the right booking platform will allow you to offer unique incentives to book directly, such as tailored packages. Advanced database segmentation lets you create personalised communications, tailored offers, newsletters and/or campaigns that are aligned to individual guest’s preferences. By creating specific landing pages that can use sophisticated offers or

upsell ‘experiences’ or even suggest more flexible payment plans, hoteliers can offer a value-added experience to those booking directly, helping to foster long-term relationships.

Premium booking platforms such as Profitroom’s Booking Engine 360 deliver real added value for both hoteliers and their guests by offering vouchers, alternative suggestions for dates in case of no availability and attractive discounts for direct bookers. Ultimately, it’s about tangible results, which is why Profitroom’s award-winning Customer Success team works with our clients every day to use all the data that’s coming in to drive conversions, improve performance and boost revenue.

The Profitroom Booking Engine 360 is a prime example of a solution that offers all these advanced features, having been developed exclusively with leisure hotels and resorts in mind.

For more information visit www.profitroom.com or scan our QR code for a personal consultancy.

Hygiene and Infection Control

Issue 98

CLH DIGITAL

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OptiClean Rapidly Reduces Levels of Virus-sized Airborne Particles Carrier's OptiClean™ air cleaner for hotels, restaurants and pubs is proven to rapidly reduce levels of ultra-fine, virus-sized particles in the air.

OptiClean uses a highly effective High Efficiency Particulate Air (HEPA) filter, which operates with an efficiency rating of up to 99.995% at the most penetrating particle size.

Research carried out by the Building Research Establishment (BRE) demonstrated that OptiClean cuts levels of airborne particles in the critical size range (up to 1 m diameter), covering viruses and virus-containing droplets, by around two thirds in just 30 minutes.

To broaden protection, OptiClean comes with optional internal UV-C lamps to target pathogens on surfaces within the unit and activated charcoal filters to reduce odours and absorb Volatile Organic Compounds (VOCs).

The results also show OptiClean is as effective when located in the corner of a room as at the centre.

The unit is easy and quick to deploy, with smooth-running castors enabling it to be moved rapidly to areas requiring treatment.

Matthew Maleki, the company’s air quality specialist, said: "These independent findings demonstrate that OptiClean effectively targets ultrafine virus-sized airborne particles and can be installed in hospitality settings as part of a risk reduction strategy.”

OptiClean is part of Carrier's Healthy Buildings Programme, a suite of advanced solutions to help deliver healthy, safe, efficient and productive indoor environments.

In the US, where OptiClean was introduced first, the device was named one of TIME Magazine’s 100 Best Inventions of 2020. In the UK it was selected as Air Conditioning Innovation of the Year in the Cooling Industry Awards.

Matthew Maleki said: “Good air quality is as important as safe drinking water. With people now returning to pubs and restaurants, OptiClean offers owners and managers a practical and visible means of reassuring customers and staff and supporting premises."

For more details: www.carrier.com/commercial/en/uk/products/air-treatment/air-scrubber/39uv/ OptiClean can be used in hotels, pubs, restaurants, offices and classrooms to reduce risks from airborne pathogens. Pictured is an OptiClean unit protecting players and staff in the changing rooms of Sale Sharks Rugby Club.

Hospital-Grade Air Purification Made Portable Rensair is a specialist in portable air purification, protecting and enhancing lives

through clean air.

Our patented technology, which combines H13 HEPA filtration with germicidal UVC light, was originally developed to meet the strict standards of Scandinavian hospitals and is now trusted across all sectors. It is independently validated by scientific research laboratories, including Eurofins, Norconsult, and Oslo University Hospital.

Rensair air purification units destroy a minimum of 99.97% of airborne viruses, including coronavirus, and meet all the standards recommended by the UK SAGE committee. A powerful fan ensures effective air circulation, cleaning up to 560m3 of air per hour.

In a test to determine Rensair’s performance in reducing the concentration of MS2 bioaerosols as a proxy for SARS-CoV-2, a particle reduction rate of 99.99% was recorded in 30 minutes (Danish Technological Institute, March 2021).

We collaborate with clients to develop the optimum indoor air quality for meeting

building requirements, as well as government recommendations for mitigating the risks of Covid transmission. We take into account floor plans, existing HVAC systems, occupancy rates and noise tolerance, before recommending a tailor-made solution based on our portable, modular units.

Rensair has been included in Newsweek’s list of Best Infection Prevention Products 2021. To make the list, a selection committee evaluated the product against several criteria: effectiveness; safety; successful real-world implementation; the quality of research studies demonstrating the product's effectiveness; and the stability of the company (to support future implementations).

Rensair’s mission is to provide clean air for every space and to help the hospitality industry get back on its feet after the pandemic. contact@rensair.com +44 (0)20 3973 8927 www.rensair.com

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

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CLH DIGITAL

Issue 98

Hygiene and Infection Control

FarUVC Could Really be the Magic Bullet in the Hospitality Industry Far-UV is a new and innovative light technology that kills all viruses, bacteria and moulds in seconds, including Coronavirus. Far-UV actively decontaminates occupied areas while people are present and going about their day, reducing the ongoing viral load. The technology protects against future variants, deactivating all viruses and bacteria.

By Nick Falco, Product and Technical Director at Mechline Developments:

The Far-UVC 222nm wavelength is harmless to humans, but lethal to bacteria and viruses.

FAR-UV comes as a safe alternative to other wavelengths of UV light, as it has now been proven that it can be used in indoor, occupied spaces safely, with no damage to human skin or eyes. Far-UV solutions are proven to be lethal to bacteria and viruses within seconds of the lamp activation.

The technology is by far the most advanced pandemic management technology on the market, and is beginning to be used on a global scale as standard. Far-UVC provides the equivalent of three thousand air changes an hour and is far more effective than air filtration devices and fogging.

Our products have now been used by a wellknown UK coffee chain, dental practices, retail stores, and across various healthcare environments.

Wherever there is demand for a bacteria and

pathogen free environments Far-UVC is the most effective solution.

Rebecca Elliot, Marketing Manager of Scoffs Group said “One of the great features of this technology is that after it’s installed, unlike other covid related precautions such as mask wearing and sanitisation, there's no further action required. It’s just discreetly doing it’s job.”

Systems are quickly deployable, and are installed as light fittings or as portable devices such as a hand held Wand (light saver) or walk through gateway.

Or contact us: 01225 825997 Email: Philip.emsley@uec-energy.co.uk www.far-uvc-systems.com

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Mechline - Covering All Your Clean Air Needs

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In the colder winter months, hospitality operators face the challenge of controlling the spread of Coronavirus, improving indoor air quality and maintaining hygiene standards especially as leaving doors and windows open to facilitate the flow of fresh air is not always feasible or desirable when it comes to customer comfort and sustainability.

The good news for operators is that a recent independent laboratory trial conducted by Campden BRI confirmed that HyGenikx, the wall-mounted air and surface sanitisation system from Mechline is effective at removing airborne Coronaviruses, including SARSCoV-2 which causes Covid-19. The results of the trials proved that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate. * These results back up the real-life experience of our customers including Cyrus Todiwala OBE DL, owner of Café Spice Namasté who said: “HyGenikx has proven what it can do for us – keeping the air and surfaces clean, pure and fresh and controlling odours. I would not hesitate to recommend HyGenikx to other foodservice or hospitality businesses.”

James Wilson, Managing Director at healthy fast food and casual dining chain, Kauai UK commented: “In our Edinburgh restaurant we have four HyGenikx units front of house, two in the kitchen and one in

each toilet, to help protect all areas, staff and customers, and so far, our staff have reported no viral illnesses. Our air is permanently cleansed, and, without question, HyGenikx has helped us maintain a healthy work environment.”

The HyGenikx range quietly and efficiently eradicates bacteria, viruses and microbes on contact — providing 24/7 hygiene and safety protection.

HyGenikx also neutralises odours and is proven to extend the shelf-life of perishable food on average by 58%, and up to 150% for certain produce. ** There are Hygenikx models to suit every business from restaurants to bars, hotels, care homes and offices - with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas. *For more information on the HyGenikx testing at Campden BRI visit: https://info.mechline.com/hygenikx-testing **For more information on the ALS fresh food shelf life study visit: https://www.mechline.com/wpcontent/uploads/2020/03/HyGenikx-Success-Story_-Testing_-SHELF-LIFE.pdf

For further information visit: www.mechline.com/hgx or see the advert on page 42

Outdoor Spaces

Swinging With The Sausage Man Bavarian style swing grills are really hot right now. A practical way of cooking large quantities of sausage and steak quickly, it’s no wonder that these awesome grills have fast become Christmas Market and event favourites the world over.

SCHWENKER GRILLS It’s rumoured that this distinctive fire pit style grill originated in South America, before being popularised in Southern Germany – where the worder “Schwenker” originates – and then spreading around the world. The person grilling on a Schwenker grill may also be referred to as a Schwenker, or a Schwenkermeister.

COMMERCIAL CHOICE Mark Coles, Key Account Manager with The Sausage Man, spent some time visiting Xmas events across the UK this winter and reports: “Bavarian Swing Grills are fast becoming the weapon of choice for our commercial customers. They’re open sided, so the people get a great look at the products and cooking process. The cooking smell circulates fantastically across the site, so it’s great at attracting people to your stall. The firepit also keeps your cooking team nice and warm in the winter weather,

which is always welcome in temperatures like we’ve been having lately!”

VERSATILE GERMAN SAUSAGE FOR EVERY OCCASION No matter what type of cooking method you use in your outdoor space, The Sausage Man has the products for you. You don’t need a Swinging Schwenker Grill to prepare Sausage Man products, but you can certainly use one.

Jorg Braese, Managing Director of The Sausage Man, had this to say: “Our sausages are extremely versatile.

We’ve cooked them in pans, microwaves, ovens, grills, hot dog machines, hot water, deep fryers, barbeques and steamers. Each preparation adds and highlights different flavours. There’s no wrong answer, as the results are always great!”

Find out more and set up your Commercial account now with The Sausage Man. You can also save 10% on your first order over £125 when you set up your account online at wholesale.sausageman.co.uk. Be sure to enter code CATER10 at checkout to secure your saving before the end of March 2022.

Utilise Your Outdoor Spaces with Indigo Awnings

At Indigo Awnings, the UK’s market leader in external shading, we offer we offer commercial grade shading products and provide expert advice, unrivalled customer and after-sales service.

With today’s trend in alfresco socialising and dining, we can offer you made to measure shading that will enhance the beauty, and accessibility, of your business – with the added bonus of instant leasing options and monthly payments to suit you Custom branded products by Indigo Awnings provide efficient weather protection, create extra outdoor space, and drive revenue by making it easier for customers to find your business.

We have a wide range of commercial grade retractable awnings, giant parasols and fixed roof structures that will enhance any outdoor area and thus the comfort of your guests.

Crafted from the highest-quality materials, all our

products are fully customisable and built to your required specification. Frames can be powder coated in a range of RAL colours, with a huge selection of fabric shades and patterns to choose from, all of which can be printed with your branding.

With the addition of quality infra-red heating and LED lighting you can create a whole new dining experience for customers to enjoy all year round, consequently, a healthy return on investment – simply creating “money from fresh air”, regardless of the weather!

Backed up by a national capability and support network, all installations are completed by our highly experienced fitting teams, ensuring continuity with only one point of contact for our customers to have the best experience possible.

Contact our friendly Indigo Awnings team on 01352 740164 or at www.indigoawnings.co.uk

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Outdoor Spaces

LeisureBench are Expanding Their Range for 2022 LeisureBench Limited, one of the UK’s leading suppliers and installers of commercial quality outdoor furniture has announced exciting new additions that will be available soon to their already extensive range, for 2022.

The Company has built its reputation on outdoor products offering excellent value for money, with many years experience in meeting the needs of the hotel, pub and hospitality sectors and are heavily investing in manufacturing and finishes.

OUTDOOR FURNITURE Wooden round and A Frame picnic tables, in a number of styles and sizes, brings style, comfort and practicality to your outside space, as do their teak and pine range of benches.

The classy collection of Rattan dining sets, chairs and sofas will add a touch of luxury, comfort and elegance.

Teak, Hardwood, metal furniture, table tops and bases, gazebos, outdoor buildings, parasols and planters etc. can all be viewed in a range of styles on the LeisureBench website.

The list is endless. The Company is also able to offer a bespoke service, including planters, to create furniture to match your own specifications.

INDOOR FURNITURE LeisureBench are expanding their range of indoor specific tables and chairs for the commercial sector in 2022. Look out for new ranges that will be available soon.

RECYCLED PLASTIC FURNITURE LeisureBench has put in place a substantial ongoing investment to manufacture their own environmentally friendly furniture in their own factory, using 100% UK recycled plastic materials, that will be available in late Spring 2022.

The range will include benches and a wide variety of picnic tables in both ‘A’ Frame and 8- seat square designs in a choice of colours. They will all be hardwearing, easy to maintain, and a strong powder coated underframe will guarantee them for a minimum of 15 years.

There will also be stylish recycled plastic planters available. Register your interest now.

LeisureBench are also increasing their stockholding of all products for 2022 to enable a fast delivery from their 50,000 sq.ft. of on-site warehousing space. Bulk discounts are available.

Website:www.leisurebench.co.uk E: sales@leisurebench.co.uk Tel: 01949 862920

Café Culture - Pavement Profit

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

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

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Design and Refit

Just Artificial - Plants • Trees • Flowers Established in 2004, Just Artificial have many years’ experience as one of the UK’s leading suppliers of high quality artificial plants, trees, silk flowers and related accessories, which we offer at competitive prices.

Artificial Plants & Trees for Businesses

At Just Artificial, we work with interior designers, decorators, set dressers, architects and more to set your premises apart from the rest. Our artificial plants, flowers, and trees are highly realistic to look and touch, as well as being durable and attractive.

We have a range of fantastic options which will set your space apart from the rest, allowing you to create an indoor Eden. Our products are highly realistic, durable, and designed with particular care and attention by our master craftsmen, all of whom are experts in their field.

Our range is always growing, supporting current modern trends as well as traditional needs, for indoor and outdoor use, tailored to complement any business.

We offer a complete product range including silk flowers, floral

arrangements, artificial plants, trees (even palm trees), topiary, exotics, plant and tree displays, hedges, fruit, hanging baskets, ivy garlands and other foliage, synthetic lawn grass and astroturf, planters, pot pourri, organza ribbon, decorative butterflies, essential oils, oasis foam, metal wall art, and Christmas supplies.

Whatever your choice, we have the design experience and the tools to make your space stand out.

Whatever the case, we have the perfect solution for your décor – one which will transform your space into something extraordinary.

Contact (01524) 858888, sales@justartificial.co.uk or visit www.justartificial.co.uk

Hybrid Heating For The Modern Property Our master craftsmen construct our hand made bespoke Artifical Trees with painstaking care and attention to detail, to create an exceptionally 'real' Artificial Tree. We can offer bespoke solutions to suit the needs of your space, business and tastes.

UV Outdoor and Fire Retardant ranges available.

(01524) 858888 sales@justartificial.co.uk www.justartificial.co.uk

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

EHC offer a comprehensive Range of Electric Products that are all controlled by the well-established DSR Technology Control System.

It enables you to select a Hybrid Heating Solution from the range for the various rooms within your property to suit your design style and budget – the choice is yours.

All DSR Controlled Heaters are manually operated using the “easy to use” Controller located on the Heater. They also have WiFi capability that can be activated when you purchase the optional DSR Smart Gateway which will allow you to control your Heaters Anytime, Anywhere 24/7 up to a maximum of 30 Heaters per gateway using our free bespoke APP. The DSR Control APP has many features designed to enhance your comfort levels and provide essential

information regarding your heating system. There is also an optional Power Meter Clamp available for Load Shedding Control.

The DSR range of heaters are ideal for the likes of Bars, Restaurants or Hotels as the DSR control system allows for each heater to be controlled remotely from a smart phone or controlled centrally from a PC at a hotel reception. This level of control helps keep running costs to a minimum and removes the inconvenience of staff members going from room to room to adjust heating temperature when customers check in or out.

For further information or a free Brochure contact 01698 820533 or visit www.electric-heatingcompany.co.uk

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FFD - Commercial Refrigeration & Catering Equipment The FFD Group are the UK's premier suppliers of commercial refrigeration, commercial catering equipment and grease management solutions for the hospitality and foodservice industry. Comprising of FFD Commercial Refrigeration, FFD Catering Equipment and FFD Grease Management Solutions we have successfully helped businesses the length and breadth of the country to find the perfect piece of commercial equipment to take their operations forward.

Also offering equipment to educational, health and correctional facilities, the wide product range, competitive prices and excellent customer service guarantees total customer satisfaction.

With comprehensive product knowledge and years of experience in the industry, the team are trained to listen to individual business requirements and pair customers with the most suitable solution. Offering a wide range of equipment from leading commercial manufacturers including Foster, True, Adande, Lincat, Blue Seal and Rational, there are plenty of choices.

New Premises, New Websites…

The FFD Group have recently relocated to new premises with increased office space and warehousing

facilities to ensure that they are well placed to expand in the future. With a trio of new websites having also launched complete with a new design, improved navigation and a 3 in 1 approach, customers can access commercial refrigeration, commercial catering equipment and grease management all from a single place.

Providing a fully rounded, one stop shop for the foodservice and hospitality sector, convenience is guaranteed alongside quality products and exceptional customer service.

Whether looking for commercial bottle coolers, catering refrigeration, multidecks, serve overs, prep counters or cold rooms plus much more, FFD Commercial Refrigeration can meet and exceed all demands. For a full range of catering equipment including commercial combination ovens, commercial fryers, oven ranges, sous vide machines, glass washers, commercial dishwashers and all of the essential cooking equipment and utensils, FFD Catering Equipment have also got you covered.

Tel: 01455 815200 or www.fridgefreezerdirect.co.uk; 01455 815215 or www.247cateringsupplies.co.uk or email: sales@ffdgroup.co.uk

Give Yourself a Fresh New Look with Mayfair Furniture Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like

to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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

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Having Successfully Launched the ILF Chairs New Comprehensive Website, ILF Have Now Added Further Stock Product Colours www.ilfchairs.com

email: terry.kirk@ilfchairs.com

Their 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.

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

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

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

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

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

Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers.

We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.

Trust CEMCO for commercial catering dishwasher servicing!

Call us now, on 01202 377205 for a free quote to repair your dishwasher

www.cemcoltd.co.uk

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

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

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

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

Design and Refit

Space Saving Solutions Without Compromising On Performance

CLH DIGITAL

See us

- 3 March Royal Cor nwall Sho wground &

HRC 21 - 23 M arch ExCeL Lo ndon

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

Craftsigns - Signmakers and Signwriters Craftsigns Ltd has been established for over 40 years and specialise in signage for the brewing industry as well as national food chains and retail in general.

We offer a nationwide survey & installation service alongside design & consultation for any requirement.

All our signage is manufactured inhouse by our experienced, skilled workforce who pride themselves on innovation & quality.

We endeavour to bring to our design & manufacture a fresh approach to achieve maximum impact combining modern & traditional methods to enhance and optimise your visual presence.

Craftsigns Ltd offer a range of disciplines from tradi-

tional signwriting direct to brickwork, pictorial swing signs, traditional signwriting & gilding to glass along with the latest CNC technology to produce modern signage. From three dimensional lettering to large totem signs all fitted with various options of LED illumination in material ranging from aluminium to stainless steel and also copper, brass and bronze with a choice of aged and patination finishes.

We also manufacture menu cases to order in freestanding, wall mounted & lectern formats in various finishes to accompany your signage & display installation.

We also manufacture, to your bespoke design planters & barrier systems, awnings and point of sale terminals.

Visit www.craftsigns.co.uk

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Expowest at Cornwall 2

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

Issue 98

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

Craftsigns Ltd has been established for over 40 years and specialise in signage for the brewing industry as well as national food chains and retail in general.

We offer a nationwide survey & installation service alongside design & consultation for any requirement.

All our signage is manufactured in-house by our experienced, skilled workforce who pride themselves on innovation & quality.

We endeavour to bring to our design & manufacture a fresh approach to achieve maximum impact combining modern & traditional methods to enhance and optimise your visual presence.

WWW.CRAFTSIGNS.CO.UK

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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

Upgrade Your Chairs with Trent Furniture’s New Reupholstery Service of the amount needed to buy new chairs, prolonging the life of the chairs you Trent’s team of expert upholsterers, who already own is a more eco-conscious choice work on many of the new chairs we supply, too. What’s more, the process couldn’t be are now able to provide that service for simpler – all you need to do is email a photo older chairs that require a facelift or need to of the chair stating how many you need be recovered to fit in with a new décor reupholstered for a competitive quote. scheme. With a choice of hundreds of conTo find out more about how Trent’s tract-grade fabrics to choose from, you are reupholstery service can give your chairs a sure to find the perfect choice for your new lease of life in 2022, please call us on venue.

0116 2864 911 or fill in our contact form at Not only does reupholstery cost a fraction www.trentfurniture.co.uk

If the metal or wooden chairs in your hospitality setting are looking tatty but the frames are still robust, there’s no need to throw them away. You can easily extend their lifespan and have them looking as good as new again with Trent’s new reupholstery service.

Design and Refit

Temporary Catering Facilities For Events & Kitchen Refurbishments

Mobile Kitchens Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economic solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our smallest Production

Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, upright fridge, hot cupboard, single bowl sink unit with integral hand wash basin, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 22nd Anniversary this year.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline, CHAS and B&ES, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design

service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

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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 highly-acclaimed piece of British heritage – a replica of the famous ship, the Golden Hinde, known for circumventing the globe during the 16th century under the command of British explorer Sir Francis Drake. Sitting in dry dock, the replica ship, which has also sailed the seas worldwide, is now a stunning floating museum and events’ venue near London Bridge.

The owner of the Golden Hinde, Roddy Coleman, who has ensured the ship remains faithful to the original, first installed a Sanicubic a couple of years ago in the dock beneath the ship to take the waste from two WC cubicles used by visitors and staff. It discharges waste up and along the dock walls through 35mm pipes to connect to the sewers above at street level. During this time, it has provided faultless service, so when the team decided to install on-board facilities during the COVID-19 lockdown, he knew that a Sanicubic would fit his brief.

Located underneath the floorboards in the bow of the ship, it is perfectly positioned to take waste from two new WCS cubicles and basins as well as a new kitchen

area in the galley. A dishwasher, sink and icemaker are all plumbed into the Sanicubic thanks to its multiple outlets.

The plumbing work was carried out by Toby Millinder, who is a full-time employee at the Golden Hinde and in charge of all the updates; “The Sanicubic has enabled us to do our own catering on board for events rather than bring food on board. We also have children for overnight stays on board and it means they don’t need to alight to undertake night time ablutions. It was very straightforward to install and I have run it into the same lengths of pipework along the dock walls, which saved a lot of time and work. Since the installation we have had a wedding on board, as well as an overnighter for a group of children. It has made life much easier all round.”

Saniflo Head of Marketing and Product Management, Ann Boardman, says: “It’s wonderful to see pieces of British heritage being lovingly preserved and given a new lease of life ready to welcome back the public after COVID19. Thanks to Saniflo, such national treasures can go on providing wonderful experiences to members of the public. There really is a Saniflo solution to suit all manner of quirky public and private establishments, even in places where there is no mains drainage.”

Visit www.saniflo.co.uk for further information.

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

Property and Professional

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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

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

EAST DEVON COAST

DARTMOOR VILLAGE

CORNISH COASTAL TOWN

Desirable 10 Bedroom Guest House

Stunning & Renowned Quintessential Village Inn 5 Letting Bedrooms Stylish Character Bar & Dining Areas (92+) Attractive Beer Gardens (60+) Sought After Idyllic Dartmoor Village

Character Licensed Cafe & Bistro 36 Seats Inside and 48 Seats Outside

FH £1,200,000

LH £135,000

2 Bed Chalet & Owner’s Accom.

Prominent & Visible Trading Position Trading On a Bed & Breakfast Only Basis Impressive Levels of Trade

LH £95,000

6011

4812

Trading 7 Months Of The Year Only Strong Profits With Low Overheads Potential to Increase Trade Levels

2134

SOMERSET VILLAGE

SOMERSET VILLAGE

DEVON COASTAL TOWN

Exceptional High Turnover Free of Tie Inn

Substantial & Deceptively Spacious Inn

Quality Delicatessen & Coffee Shop

Bar & Dining Areas (140)

Main Bar (35+), Restaurants (50)

Equipped To Extremely High Standards

Trade Gardens & Patio Ares (64)

4 Quality Ensuite Letting Bedrooms

Prominent Town Centre Trading Position

6 Double Bed (2 Ensuite) Owners Accom.

3 Bed Owner’s Accom. & Sep. Flat

Unique & Profitable Business

Sought After Free of Tie Leasehold

Strong Trade & Profits

Alfresco Seating For 24 Customers

LH £150,000

4815

FH £597,000

4811

LH £89,950

2131

DARTMOOR DEVON

DEVON VILLAGE

EAST DEVON COAST

Day Time Only Café & Restaurant

Character Detached Village Inn

Award-Winning Tearoom & Restaurant

Excellent Reputation With Potential

Interconnecting Bar & Dining Areas (66+)

38 Covers & Commercial Kitchens

30 Covers & Commercial Kitchen

3 Letting Bedrooms (2 With Hot Tubs)

3 Bed Owner's Accom. & Roof Terrace

2 Bedroom Owner's Accommodation

2/3 Double Bedroom Owner’s Accomm.

Sought After East Devon Coastal Town

Quality Business In Sought After Town

Completely Refurbished

Garage, Parking & Close To Beach

LH £89,950

2133

FH £395,000

PLUS VAT

THINKING OF SELLING? CALL FOR A FREE VALUATION

4816

LH £89,950

2129

01392 201262 www.stonesmith.co.uk

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Issue 98

What to Consider When Facing Insolvency

By John Bell, Director of licensed Insolvency Practitioners Clarke Bell, which he founded in 1994. (www.clarkebell.com) The food and beverage service sector is going through a turbulent time due to a combination of factors including staff shortages, increasing costs of supplies and the restrictions which were caused by Covid-19 and drastically reduced their customer numbers.

A lot of companies will have been supported by the government schemes, such as furlough and Bounce Back Loans, but with those withdrawn some companies are struggling.

Many businesses are now experiencing cashflow and debt problems to the extent that they are now insolvent – and unable to pay staff wages and other bills. For an owner of a company in that situation, they should now review their options…and doing nothing should not be the option to take.

John Bell is founder and senior partner at licensed insolvency practitioners Clarke Bell and here he considers the options for a company faced with insolvency and spells out the steps to take next.

LIQUIDATING AN INSOLVENT COMPANY A company is insolvent if it is no longer sustainable and can’t cover its daily costs, bills or debts.

There are two tests to determine whether a company in insolvent: • The balance sheet test: this measures whether a company’s liabilities are greater than its assets. If this is the case, the company can be classified as insol-

vent. be sold in order to pay back creditors. The court will • The cash-flow test: this looks at whether a company appoint a licensed Insolvency Practitioner to liquidate the can pay its bills and debts when they are owed. Again, company.

Following a liquidation, an Insolvency Practitioner will if your company cannot, it can be deemed insolvent. conduct an investigation into the company to decide WHAT IS LIQUIDATION? whether directors were guilty of wrongful or fraudulent Liquidating a company refers to the process under trading. which a company is closed. This is a procedure that must WHAT OPTIONS DO YOU HAVE? be carried out by a licensed Insolvency Practitioner.

If you fail to act quickly, the winding-up petition will go There are two paths open to an insolvent company ahead and your company will be forced to close via comgoing into liquidation, compulsory liquidation and pulsory liquidation, the most serious of form of insolvent Creditors’ Voluntary Liquidation. liquidation.

COMPULSORY LIQUIDATION If you act quickly there are ways to stop the winding-up One form of insolvent liquidation is compulsory liquida- petition. tion. This is when a company is forced to close by its One of these options is a Creditors’ Voluntary creditors who are unable to recover the debts they are Liquidation (CVL), another type of insolvent liquidation in owed. the UK. In this case, the creditors can issue a statutory payment Creditors’ Voluntary Liquidation demand notice, giving a company 21 days to pay back the Although a CVL occurs when a company is insolvent, amount.

Alternatively, creditors can go directly to the courts to unlike compulsory liquidation it is a completely voluntary form of liquidation. issue a winding-up petition by using a pre-winding up So, why choose voluntary liquidation? demand letter (as opposed to a formal statutory demand) to evidence inability to pay, and then proceed There are many benefits for both directors and crediwith the petition if the debt is not disputed. tors using a CVL. WHAT IS A WINDING-UP PETITION? This is a good option for businesses that believe they A winding-up petition asks for a company to be closed, no longer have a sustainable future and the best option meaning its assets will be sold to raise the funds to cover will be to close their doors. This is a way for company debts. directors to take control of the situation and act before Once the winding-up petition has been issued, the com- things get any worse. pany’s bank account may be frozen. Any other creditors By opting for Creditors’ Voluntary Liquidation, a busiwill also have the opportunity to join in on the windingness can avoid being forced into compulsory liquidation. up petition.

As it is a voluntary process, directors who want to put It then usually takes about one month after the windtheir company into Creditors’ Voluntary Liquidation are ing-up petition has been issued for the court to decide free to choose which Insolvency Practitioner they whether the company should be wound up. appoint.

If it is decided that your company will be forced to With this option, the director can close the company close, it will enter into liquidation, meaning its assets will

and always has the option to open another business in the future if they wish. What’s more, their personal finances won’t be impacted.

In a CVL, the Insolvency Practitioner will still conduct an investigation into the company to ensure that the directors were not guilty of wrongful or fraudulent trading.

Company Voluntary Agreement Another option available to a company which is insolvent is a Company Voluntary Agreement (CVA). This is a procedure which enables the company to continue to trade and pay back its creditors through a formal proposal over a period of time - typically five years.

A CVA needs to be approved by 75% (by debt value) of the company’s creditors who cast a vote in the process.

Once agreed, a schedule of payments will be arranged with your insolvency practitioner setting out the timetable and amounts for the debts to be re-paid.

According to the statistics provided by The Insolvency Service, CVAs are entered into far less frequently than CVLs. In 2021 there were 115 CVAs compared to 12,668 CVLs. CVAs tend to be popular with companies who have a lot of leasehold premises – as they can lead to a reduced rent. However, they are often seen as merely delaying the inevitable and just providing some breathing space. This has been demonstrated by the number of companies who have entered into a CVA and then went on to go into administration or liquidation.

PICKING THE BEST OPTION FOR YOUR COMPANY Covid-19 has wreaked havoc on the economy, but those directors who take steps to face up to their financial difficulties and seek professional advice can avoid sleepless nights and make plans for the future.

The hospitality sector is likely to enjoy a revival as the restrictions caused by Covid eventually get lifted and life returns to normal. However, a lot of companies will be stuck with historic debts that will hold back their recovery.

An Insolvency Practitioner will be able to work with you and your accountant (if applicable) to determine the best option for you to take – including the options for re-starting your business.

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