CLH News #243 February/March 2022

THE LEADING PUBLICATION FOR THE INDEPENDENT HOSPITALITY SECTOR Page 2 Pages 26-29

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ISSUE 243 FEBRUARY/MARCH 2022

“Entrepreneurial Spirit” Makes Hospitality the UK’s 5th Fastest Growing Sector

Despite the devastating impact due to the pandemic, business is looking up in the UK hospitality sector, as new research by Yell business, reveals that it was the fifth fastest growing industry throughout 2021.

Using data acquired from Companies House, the research reveals that despite yet another challenging year, the entrepreneurial spirit of the nation is alive and well, with more businesses founded per month in 2021 than in 2020, or even dur-

ing pre-pandemic 2019.

An average of 13% more new businesses were founded each month in 2021 vs.

2019 with the hospitality sector helping to lead the way. Of the 718,441 companies started during 2021, 64,404 (9%) of those were from within Hospitality, in the face of what has been an uncertain year for the likes of hotels and pubs.

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CLH News

Editor's Viewpoint

Feb/Mar 2022

I sincerely hope that our lead story is “the shape of things to come”.

Recent weeks have been dominated by the devastating impact restrictions had on trading during the festive period, plus appeals by industry leaders and observers for the government to maintain the current level of VAT. (Once again good luck with that!)

EDITOR

Peter Adams

So, it’s nice to put a bit of cheer on the front page. Yes, according to reports the hospitality sector is one of the U.K.’s fastest growing.

Even better news is that our lead story is not just coming from one source - we have had three different sources highlighting the growth in the hospitality sector generally, restaurants, and UK travel and tourism.

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

I think Staycation has been the driving factor for hospitality bouncing back, and for the UK seeing a surge in visits and short breaks. According to many reports we are set for a record year for Staycation, and that is another reason why the government should seriously reconsider its stance on VAT. The UK’s rate of inflation has surged 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.

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Another story which caught the eye was the age old problem of “NoShows”. Oh, I remember it well! Apparently a staggering £17 billion a year is lost to the hospitality trade through no-shows. One in 7 bookings fail to show, according to the research.

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I worked for a well-known steak chain in the 1980’s and we were pretty mercenary. No bookings on a Friday or Saturday night. It was “first come first served”, and during the week a table was automatically let go if those who made bookings were not there at the allotted time.

“No-Shows” are not only financially draining, they are also physically demoralising, but I am staggered at just how much of an issue it has become.

Only my “tenpennyworth” but there has been an absolute explosion in online reservation platforms, which take away the “human element” of interaction between diner and restaurant. It is possible for diners to book several restaurants at once and decide which when you are going to visit shortly before the booking is due, leaving other restaurants with empty tables.

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained.

All material is assumed copyright free unless otherwise advised.

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It is very easy to make a reservation online with these platforms, and I have checked some of the popular restaurants here in Bournemouth which appear online to be booked months in advance , and perhaps “herein lies the problem “. A lot can happen between now and, say, “Friday, May 20”. Taking bookings so far in advance, as well as taking away the interaction between restaurant and diner, may subliminally render those making the bookings oblivious to the sheer bad manners, financial damage and, as I say, the demoralising aspect as well.

Once again I would ask the favour - we are trying to maximise our advertisers reach as much as possible, without them would not be possible to run CLH NEWS! So please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue.

Further details can be seen at www.catererlicensee.com

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

“Entrepreneurial Spirit” Makes Hospitality the UK’s 5th Fastest Growing Sector (CONTINUED FROM FRONT COVER) Of those new ventures founded within the industry, some 16,898 were takeaways and mobile food stands, highlighting how many have capitalised on working from home guidance and closures with a new business idea.

RESTAURANT MARKET SET TO RECOVER The report follows data released this week by Lumina Intelligence, entitled UK Restaurant Market Report 2021/22, which revealed that the UK restaurant market is set to recover to 94% of its 2019 value in 2022.

The report indicates that the UK restaurant market grew +25.9% or +£2.3 billion in 2021 to a total value of £11.2bn. Coronavirus restrictions in the first half of the year, including no dine-in trade until early April and outdoor only trade until late May, hampered recovery in the first six months of the year.

UK TOURISM TO BOUNCE BACK Furthermore, new data from the World Travel & Tourism Council (WTTC) shows the UK’s Travel & Tourism sector is recovering, with the country’s GDP predicted to rise to £192 billion, just 19% below prepandemic levels by the end of 2022.

The global tourism body forecasts a healthy recovery for the UK Travel & Tourism sector if travel restrictions and unnecessary testing protocols remain off limits for the rest of the year.

According to the latest research, it could also mean a net gain in jobs for the sector, with a rise of 1.7% on pre pandemic levels, resulting in some 4.3 million people being employed within Travel & Tourism by the end of the year, 70,000 more than in 2019.

Julia Simpson, WTTC President & CEO, said: “Travel & Tourism to and from the UK is poised for a full recovery. By the end of this year, we estimate its contribution to national economy could reach £192 billion.

“While the UK was one of the worst hit in terms of the sector’s contribution to GDP, the future is looking positive. But this will depend on the government keeping to its pledge to re-open UK Plc and not reintroducing the chaotic travel restrictions that actually had zero impact on the spread of the virus.”

THE 10 FASTEST GROWING SECTORS IN 2021 Rank Sector

Businesses Founded in 2021

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

119,948 116,669 109,570 67,858 64,404 61,035 45,578 37,175 36,538 36,753

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ENTREPRENEURIAL SPIRIT GROWS YEAR-ON-YEAR Claire Miles, Chief Executive Officer of Yell commented: “With the challenges of the last two years, we might expect to find that fewer people were deciding to take the leap into the world of starting and running their own business. However, the data clearly shows that it has potentially inspired more people to take ownership of what they do for a living and finally make the dream of running their own business come true. It certainly has when it comes to the Hospitality sector!

With the background of the pandemic and numerous economic and supply chain challenges, it’s really encouraging to see that the entrepreneurial spirit of the UK is continuing to grow year on year. We look forward to working with some of these new business owners in the Hospitality market in 2022, to help make their venture a success”.

Further breakdowns of these findings can be found in the full report published on: www.business.yell.com/sme-insight/the-entrepreneurialspirit-of-the-uk

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sector and was achieved by analysing the Google search demand for the likes of ‘London hotel’ versus the actual number of businesses fitting that description in each area. Revealing that demand for pubs in Oxford far outweighs the supply and therefore could present an opportunity for anyone looking to open a new pub in 2022.

The extensive analysis also highlighted which areas of the UK had seen the highest number of businesses launched per capita, and somewhat surprisingly the Welsh coastal town of Llandudno ranked as the most entrepreneurial location, showing that big business doesn’t just start in the city.

Yell’s research also revealed where budding entrepreneurs could find the biggest opportunities within the

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Who's Angela? How Hospitality Workers Can Safeguard Pub Patrons 4

CLH News

Feb/Mar 2022

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

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

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

But this can be tricky to ensure, especially when staff turnover is high or teams are stretched. The partnership announced today between OrderPay and Safer Sounds, the organisation responsible for implementing the 'Ask For Angela' safety campaign across

hospitality venues, looks to tackle the continued challenge of matching staff awareness with the consumer messaging.

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

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

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

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

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

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

More information: www.orderpay.com/ask-for-angela Book your ticket: https://tinyurl.com/4enpfk4f

Community Celebrates Reopening of Historic Royal Oak Community Celebrates reopening of historic Royal Oak Popular village pub, The Royal Oak in Warboys, Huntingdon has recently reopened having been taken over by talented licensees Helen Pertoldi and Andrew Lea. Working together with leading community pub company, Admiral Taverns, the licensees have been able to breathe a new lease of life into the Royal Oak. As well as using a joint investment to refresh the pub’s interior and exterior aesthetic, the licensees have worked hard to keep The Royal Oak’s community roots.

Alongside cosy interiors like a wood burning stove and low-beamed ceilings, Helen and Andrew have championed the local history throughout the pub, framing and hanging old newspaper clippings and original building plans to bring its history to life.

are both extremely experienced operators who have a passion for people and the community. Whilst their career paths have previously taken them to other sectors, the licensees have a strong affinity for the pub industry and enjoy the challenge of taking on and growing successful, sustainable businesses.

Licensee, Helen Pertoldi, commented: “Since reopening we have been overwhelmed by the incredible support we’ve received from our customers. Pubs are nothing without their locals and our priority is to give something back. We feel The Royal Oak has the potential to become a pillar within the community and it is our mission to make it so.

The licensees are keen to encourage a welcoming, family-friendly atmosphere, and believe the cosy interior and spacious beer garden will provide the perfect social hub for village activity.

Licensee, Andrew Lea added: “The Royal Oak offers a fantastic space for the residents of Warboys and the surrounding areas. The feedback from customers has been fantastic so far and we’re extremely proud of what we have created. It’s such a great feeling to give the locals their pub back.”

Helen and Andrew are old friends, and now business partners, who have been residents of the surrounding area for much of their lives. Having worked in hospitality for over 20 years — at times even together — they

Jean-Paul Russek, Business Development Manager for Admiral Taverns, said: “The Royal Oak is the definition of a traditional village pub and it deserves hardworking, community-minded licensees like Helen and Andrew."

#Showupforhospitality Campaign Eases the Rate of Dreaded No-Shows Feb/Mar 2022

Efforts by the widespread industry campaign reduces the cost of no-shows by nearly £4bn

New figures show that the industry could collectively save £3.8bn a year in lost sales due to a decrease in dreaded no-shows following the launch of the widespread industry campaign #ShowUpForHospitality in September 2021.

The campaign was spearheaded by hospitality technology provider, Zonal, prompted by research in partnership with data and insights consultancy, CGA, which showed that no-shows were costing the sector £17.6bn a year.

When the original research was conducted last year, one in seven (14%) people had not turned up to their reservation and not informed the venue.

However, the latest CGA figures, taken from research of 2,000 consumers conducted this January, reveal that no-shows have dropped to 11%. This three percent reduction equates to a collective saving of £3.8bn a year if the trend continues.

Olivia FitzGerald, Chief Sales and Marketing Officer, Zonal said: “No-shows are an issue that have impacted our industry for quite some time, so it’s encouraging to see that numbers have reduced since launching our #ShowUpForHospitality campaign. The hospitality world is a tight-knit com-

CLH News

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munity and one we’re really proud to be a part of, so it’s great to see the industry rally together around raising awareness of the costly impact of no-shows.”

“We know that there is more to do to reduce the occurrence of no-shows, and we’re keen to continue our support for the industry. Pubs, bars, restaurants and cafés are the hubs of local communities, so it’s important to that we play our part in helping them to thrive.”

CGA client director Andy Dean says: “Hospitality’s concerted efforts to tackle the blight of no-shows are working. The campaign has shown people the damage that they inflict on venues when they don’t turn up, at a time when so many businesses are financially precarious. With COVID concerns hopefully receding, we may see no-show rates falling further in the months ahead—but nearly £14bn a year is still being lost to no-shows, so there is clearly still a lot of work to be done.”

Getting involved is really simple – download the campaign pack at www.zonal.co.uk/show-up-for-hospitality/ to learn more, join the conversation and help spread the message far and wide and encourage customers to #ShowUpForHospitality via LinkedIn, Instagram and Twitter.

Year-on-Year Surge in Hospitality Vacancies

Vacancies in the hospitality sector have risen by over 600% between November 2021 and January 2022 , when compared to the same period the previous year.

This is a rise of almost 100,000, taking the number of vacant positions in accommodation and food service to over 178,000 in total, according to the Office of National Statistics.

Overall, there are an estimated 1.3 million vacancies UK wide, an increase of 113% year-on-year.

UKHospitality Chief Executive, Kate Nicholls, said: “Of course the hospitality sector is delighted that Covid restrictions are being lifted, but that brings a new problem: how to service increased customer demand without the staff to do it.

“Vacancies in our industry are now double (+102%) what they were before the pandemic, and there has been a fundamental shift in the labour market and hospitality must address that quickly. The acute shortfall comes despite employment being close to pre-pandemic levels (-4%), at a time when our sector seeks to be at the vanguard of the UK’s

post-pandemic economic recovery.

“That’s why we’re backing a proposed £5m cross-sector drive to recruit for those roles; urging government to allow more flexible skills training and to enable businesses to use unspent apprenticeship levy funds from the past two years; and promoting closer partnerships between local businesses and job centres to match jobseekers with the exciting jobs that are available in our sector, and which provide long-term career prospects.”

Emma McClarkin, chief executive of the British Beer & Pub Association (BBPA), said the figures showed how “challenging” the staffing situation was in hospitality.

“Now and throughout the past 22 months the hospitality sector have experienced acute labour shortages due to varying factors from the pandemic through to Brexit. We are calling on the government to provide greater flexibility in current employment and skills initiatives to enable the sector to meet the challenges of recruiting and retaining a skilled and motivated pub and brewing workforce to help drive the economic recovery throughout the UK.”

Hospitality Compelled to Hike Prices Amid Soaring Energy and Other Costs 6

CLH News

Feb/Mar 2022

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

The energy price hike has been the most talked about topic of recent time. For the last almost six months, energy prices have been at a record high due to the global gas shortage and increase in demand. During the pandemic, when many of the industries came to a grinding halt, energy demand declined significantly simultaneously supply was reduced, but as soon as the restrictions were eased and economic activity increased, the demand for energy moved higher. The crisis has not only impacted the energy suppliers and the household but many of the industries including hospitality, has been suffering a lot due to the record high prices.

Households across the UK have been feeling the pinch, and there is the cost-of-living crisis, which will hit consumer spending consequently the business prospects of many industries, as they are contemplating price rise amid rising costs. There has been a continuous rise in overhead costs for hospitality as well and it has become inevitable for them to keep absorbing it for long.

INDUSTRY BOUND TO INCREASE PRICES The continuous price rise has forced the hospitality sector to pass on the costs to the customers, and in the coming few months price rise impact can be seen on night outs. There has been an overall price rise in the economy after the pandemic. It is not only the energy price but staff wages, food and drinks, rent, and insurance bills, all have seen a dramatic rise since the lockdown restrictions started being lifted.

The latest survey from the industry body, UK Hospitality’s revealed that a majority of businesses surveyed are going to pass on the increased cost to customers. The hike could be as high as 11 per cent, more than double the current CPI (Consumer Price Index) inflation of 5.4 per cent. The hike may sound exorbitant at first sight, but as being forecast, inflation is going to see a level of 7 per cent by April 2022, the businesses are forced to take this

A Fresh Take on Grease Filters

In a busy food operation, you probably don’t even think about your grease filters, they’re just there building up dirt, fat, oil and grease; but when was the last time you had your kitchen grease filters cleaned? Not only are they the first part of your extraction system, they are also a legal requirement in the prevention of fire and compliance with health and safety. There are many other benefits to having clean filters, such as improved kitchen cleanliness and reduced levels of carbon dioxide, to ensure top air quality for your staff.

You may not be surprised to hear that 57% of kitchen fires in restaurants result from issues with cooking equipment; that’s why it’s impor-

measure. Pubs, bars, restaurants, and hotels have to cope-up with the dramatic rise in overheads after the pandemic. The survey reported that businesses have been witnessing an average rise of 41 per cent in electricity, 19 per cent in wages, 17 per cent in food prices, and 21 per cent in insurance cost.

Hospitality businesses, especially the smaller ones, have been bearing the brunt of the energy crises, and many are facing an existential threat. On one side, there is cost pressure, while on the other, there is a concern of falling revenue despite the government offering different support measures. The energy crisis has resulted in many longstanding eateries struggling to get an affordable energy deal. Energy cost has doubled for many restaurants, even suppliers are shying away from handing contracts to restaurants, fearing shut down. At a time when many of the energy suppliers have gone bust, the hospitality industry can’t expect much from them as well.

VAT RETURNING TO 20% CAN INTENSIFY THE WOES VAT rates are proposed to return to a 20 per cent level this April. The government had announced a temporary reduction in VAT for the hospitality industry, which currently stands at 12.5 per cent. However, with no further announcement in budget or from the government, it is all set to revert to its pre-pandemic level.

The industry has been demanding an extension of VAT rebate beyond March 2022. The demand is not unwarranted, as the Christmas period witnessed a complete washout for the industry with a surge in Omicron variant resulting in severe levels of cancellations and many businesses are on the brink of collapse. Keeping the rates at the current rate would help many to survive, while for the government, it can help in maintaining and creating jobs and ensuring the sector contributes its full in driving the economic growth.

The coming months are going to be very crucial for the hospitality industry, it is not only the VAT rate increase, but the industry will have to tackle the wage hike in April as the National Living Wage will increase by 6.6 per cent to £9.50 per hour, and Employers National Insurance contribution would rise by 1.25 per cent. All these factors are compelling the hospitality industry to go for a price rise. Government can extend a helping hand if it wants the industry to continue contributing to the economic growth. tant to identify the exclusions of your insurance policy because many insurers demand regular deep cleaning of filters which, let’s face it, is inconvenient and time-consuming. If you do suffer a kitchen fire and can’t evidence that you’ve been having your filters correctly and thoroughly cleaned on a regular basis, your insurer may reject your claim.

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Hospitality Calls for 5 Key Support Measures to Aid Living with Covid-19 Feb/Mar 2022

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 dropoff in trade from mid-February as confidence dipped in the UK and across the globe.

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[1]. 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.

The key measures are:

1. 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.

2. 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

CLH News

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into the existing risk assessments of individual businesses. Operators are best placed to understand their venues and customers.

3. Planning for international travel 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.

4. The ability to ramp up health infrastructure 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.

5. Clear communication 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.”

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.

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CLH News

Feb/Mar 2022

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

EAIS - The Ideal Solution EAIS are your one stop solution for all of your storage and handling needs. Our vastly experienced and award winning team are on hand to support our distributors and to help them overcome any challenge that they may face.

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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Two Years of Covid Does £115bn Damage to Hospitality Industry Feb/Mar 2022

Two years on from the start of the Covid pandemic, the full extent of the damage done to the once vibrant hospitality industry has been revealed – a massive and devastating £115bn loss.

Hit first and hit hardest by coronavirus, the sector has racked-up £114.8bn sales lost versus what was expected for 2020/21. With a full 24months of data available, hospitality, which in normal times generates up to £140bn-a-year, has lost 43% and 45 full weeks of sales since March 2020.

The last thing operators need – and which a lot of them simply wouldn’t survive - is a VAT increase.

“Businesses big and small have been left with depleted cash reserves and crippling debt as Covid loans as well as contending with a gaping hole of 400,000 job vacancies, as more than 80% of hospitality businesses report they have roles to fill.

On top of these catastrophic losses, the sector is facing rising costs across the board and UKHospitality is urging the Government to continue its support of this vital industry by keeping VAT at its current level of 12.5%.

“Who’d have thought two-years-ago that we’d now be looking at a once vibrant and dynamic industry brought to its knees? Tragically, in addition to the devastating monetary losses are the damaging and long-term psychological effects on thousands of people in our sector who have lost their livelihoods and, in some cases, seen their life’s work ruined.

UKHospitality Chief Executive Kate Nicholls said: “These figures lay bare the utter devastation that two years of this terrible pandemic has wreaked on the third largest private sector employer in the UK, with thousands of businesses closed, many on the brink of collapse, and countless jobs lost.

“But two years on, and with all restrictions about to end, there are signs of hope and recovery. With government support, hospitality – which is full of energetic, creative and entrepreneurial people – must be at the vanguard of the UK’s wider post-pandemic recovery."

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The latest edition of the UKHospitality and CGA Quarterly Tracker reveals that hospitality enjoyed £17.3bn (121%) final quarter growth in 2021 compared to the same period the year before. However, that is still down 32.3% in the 12-months to the end of last December versus the 12month period ending December 2019. That is the equivalent of a £43bn loss across hospitality in 2021 against expected 2019 levels – the last full year with which to compare, after 2020’s lockdowns.

That final quarter growth shows that when given the opportunity – and despite Plan B being in place for the industry’s busiest time of the year – hospitality can and will be the leading contributor to the UK’s economic recovery, if given the right support.

UKHospitality is therefore pressing Government to keep VAT at 12.5% beyond April, and last week gave its backing to Hospitality Rising, a planned £5m industry-wide drive to recruit the 400,000 people needed to ease the staff shortage crisis.

Oxford Economics Study Confirms Beer’s Significant Global Economic Impact The first-ever worldwide report to assess the beer industry’s global economic impact reveals that 1 in every 110 jobs in the world is linked – through direct, indirect, or induced impact channels – to the beer sector, and that it supported 555 billion USD of gross value added (GVA) to global GDP in 2019.

the entire global economy, meaning they have an extensive economic footprint that can make significant contributions to the recovery,” said Pete Collings, Director of Economic Impact Consulting at Oxford Economics.

Key findings

The report evaluated the beer industry’s global economic impact between 2015 and 2019, including its contributions – direct, indirect and induced – to global GDP, jobs, and taxes.

Direct impact: By brewing, marketing, distributing and selling beer, the beer sector directly created a 200 billion USD GVA contribution to global GDP and was responsible for 7,600,000 jobs.

Indirect (supply chain) impact: By purchasing goods and services from small, medium, and large businesses across the globe, the beer sector indirectly supported GDP, jobs, and tax income for governments. In 2019, the beer sector spent an estimated 225 billion USD on goods and services inputs, supporting an estimated additional 206 billion USD GVA contribution to GDP and 10 million jobs.

Induced (consumption) impact: By paying staff wages and supporting wages in their respective supply chains, brewers and their downstream value chain supported a 149 billion USD GVA contribution to GDP and 6 million jobs in 2019.

Globally, the beer sector was linked to 1 in every 131 USD of global GDP in 2019, but the sector’s economic significance was found to be even larger in lower- and lower-middle-income countries (LMICs) than in high income ones (1.6% vs. 0.9% of GDP). In addition, the beer sector supports 1.4% of national employment in LMICs, vs. 1.1% in high income countries.

“This landmark report puts a figure on the scale of our impact on job creation, economic growth and government tax revenue, and across a long, complex value chain, from barley fields to bars and restaurants,” said Justin Kissinger, President and CEO of the WBA. “The beer sector is a vital engine of the economy,” he added. “The success of the global economic recovery depends on it, and vice versa.”

“Beer matters: for the economy, job creation, and the success of a wide array of actors up and down our value chain,” concluded WBA’s Kissinger. “This deep understanding of our global impact enables the WBA to fully leverage the strength of its sector, its links with industry partners and communities, and to share its vision for a thriving, responsible industry.”

Given its scale and its impact along a long value chain, a thriving beer sector is a key ingredient for global economic recovery. Authored by Oxford Economics on behalf of the Worldwide Brewing Alliance (WBA), the report found the beer industry also helped generate 262 billion USD in government tax revenue in the 70 countries studied, which account for 89% of beer sold worldwide, and supported an estimated 23.1 million jobs.

“Our findings reveal that brewers are highly productive businesses that help raise average productivity across

The full report can be accessed at: https://worldwidebrewingalliance.org/impact/

Hospitality Salaries Jump by as Much as 12% with 100s of Jobs Over £50k Feb/Mar 2022

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A new report from Caterer.com reveals that salaries for hospitality jobs have risen over the last year, increasing by up to 12% for some roles with a record number of hospitality jobs offering a salary of more than £50k.

ent and have been updating their offerings to put this into action. The survey reveals consumers’ top sought after workplace benefits as:

Caterer.com’s Hospitality Hiring Insider finds that front-of-house salaries have risen fastest as the industry adapts pay and benefits to improve staff retention and attract talent. Roles which benefitted from the salary increase include Bar Attendants (8%), Maitre D’s (9%), Head Waiters (8%) and Sommeliers (12%).

• • • • •

The report, which analysed trends across job postings and applications, as well as gathering the views of 250 hospitality employers and 2,000 consumers, shows how a targeted approach to recruitment is key to success and how employers are changing their offerings to suit candidates’ changing needs in order to rebuild the hospitality workforce.

RISING PAY AND PUBLIC MISCONCEPTIONS For employers and hiring managers looking to attract and retain talent as the cost of living rises, compensation has become key. In fact, Caterer.com’s report reveals that 8 out of 10 (86%) consumers say that salary is of utmost priority when looking for a new role. Despite over a third (37%) of UK consumers believing jobs in the sector aren’t paid well, the survey found that 65% of hospitality employers pay all staff above living wage. Caterer.com also analysed the roles and salaries advertised on its platform and discovered that the number of chef roles with a salary of £50k+ has increased by 373% – making them some of the highest paid roles in the sector.

The report also highlights outdated public perceptions about the average salary of hospitality workers and, in many cases, this is highly underestimated. On average, people expect sous chefs to earn £26k when in fact data from Caterer.com suggests the average salary for this role is £31k. Similarly, people believe the average salary for waiting staff is of £18k whilst in reality this is 25% higher and consumers expect bartenders to be paid £19k yearly whilst the average salary is £25k. Overall, hospitality employees earn 30% higher than public perception, demonstrating there is still work to be done in debunking myths surrounding the sector.

KEY DRIVERS TO ATTRACTING TALENT In addition to an attractive salary, employers must present comprehensive benefit packages to appeal to new tal-

The Most Intelligent Wine Event In The World The 2022 hybrid edition of the London Wine Fair will celebrate both the return to Olympia after a two-year hiatus, as well as The Fair’s 40th live show - a significant milestone for what is the UK’s longest running annual drinks trade event.

The live event will take place on 7th to 9th June, with the digital event running over 20th and 21st June.

The London Wine Fair is set to be the most intelligent wine event in the world.

Taking place both digitally and in person, the 2022 Fair will give exhibitors access to a larger trade audience and will allow visitors unable to travel to either London or the UK, access to the exhibitors, their wines, and the show’s content.

The digital element will also extend the reach of the show beyond the three physical days as access to digital stands and content will also be available for three months.

Flexible working hours (52%) Pay above living wage (36%) Bonuses (30%) Competitive pension programme (28%) Flexible shift patterns (28%) Employers surveyed showed that they are in tune with what talent is looking for, and are responding to make the necessary changes to attract them, listing their most attractive benefits as: • • • • •

Paying a competitive wage (51%) Offering flexible working hours (39%) Paying above living wage (36%) Offering bonuses (32%) Offering flexible shift patterns and free staff meals (28%) Despite the benefits employers are offering being closely aligned to those that applicants are looking for, research amongst consumers shows that misconceptions about the industry hold people back from entering the sector.

Kathy Dyball, Director at Caterer.com commented: “The hospitality sector offers incredible long-term career opportunities and our report shows how rewarding a job can be, not only financially but also enriched by flexibility and work life balance. Beyond salaries, workers are driven by training and development and clear levels of promotions which the majority of businesses already offer.

“We are seeing great measures being taken by employers across the sector to help change misconceptions around the industry, but there is always more that can be done. Working together as an industry to address these will be paramount to develop future talent pipelines.”

The live London Wine Fair will comprise the familiar, key elements of the show; the Trading Floor will host UK agents, international brands and generic bodies; Esoterica will return to the gallery level, with around 100 boutique importers expected to take part; Drinks Britannia will be a celebration of British Drinks, spanning wines, spirits, beers and ciders; Wines Unearthed will feature wineries looking to export to the UK for the first time; and The Discovery Zone will host products and services championing innovation within the drinks industry at large. Non-alcoholic and low alcohol products will be given a dedicated platform for the first time, to reflect the burgeoning Low and No sector.

Content will be a key part of the 2022 hybrid event, with both the digital and live elements both hosting a programme of seminars, masterclasses and industry briefings.

Visit the London Wine Fair website to find out more: www.londonwinefair.com

5 Creative Ways to Increase Sales and Boost Outreach at Your Catering Business 12

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

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

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

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

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

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

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

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

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

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

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

follow at least one brand.

impression than leaving them without a response.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Trade Bodies Collaborate to Develop Best Practice Guidance on Pub Dilapidations The British Beer and Pub Association, the British Institute of Innkeeping and UKHospitality, have produced best practice guidance for the management of pub repairs and dilapidations. The guidance was developed with support and guidance from industry experts.

maintained in a suitable condition, will help to reduce the overall costs of maintenance throughout the life of an agreement, and will minimise the level of disputes relating to repairs and dilapidations at the end of the term.

The guidance has been developed to support both pub companies and their tenants, with the aim of minimising the scale and frequency of any disputes and thereby benefiting both parties. The guidance sets out some specific procedural recommendations for best practice and highlights the importance of good communication from both sides throughout the lease arrangement.

Emma McClarkin, Chief Executive of the British Beer and Pub Association, said: “This guidance is an excellent tool for the pub industry. Its use will help to minimise disputes and strengthen the thousands of partnerships that exist between tenants and pub companies across the nation. We are grateful to all of those who contributed to the guidance and hope that this will become an important reference resource for the sector.”

This guidance sets out principles that will help to ensure pubs are

Kate Nicholls, CEO, UKHospitality, said: “Issues and disputes around dilapidations, especially in situations with long-term leases, can be problematic and expensive. We welcome the publication of this best practice guidance and hope it will be a useful resource for tenants, lessees and pub companies to provide clarity on dilapidations and minimise the risk of disputes.”

Steve Alton, Chief Executive, BII, said: “Repairing obligations and dilapidations have always been a challenging area and we at the BII receive many helpline queries on the subject. We are hopeful that this best practice guide will be of real value to all parties.”

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

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

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

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

Leading law firm Howes Percival has highlighted the seven key areas of volunteers, trainees or contracted through another provider). Workers will be required to provide evidence of vaccination before being allowed to undertake work. Exceptions to these rules will be very limited.

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

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

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

New employment bill In the two years since the Queen's Speech announced a restructuring of

employment law that employers need to be prepared for in 2022. employment law with a new Employment Bill, the commitment to see it through has been reiterated numerous times. The proposed Bill would contain changes anticipated by the Good Work Plan, which was drafted in December 2018 in response to the 2017 Taylor Review. Three of the most important aspects of the suggested legislation concern flexible working, carer's leave, and neonatal leave.

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

CARER'S LEAVE According to the government's consultation published in September 2021, legislation will be introduced giving a right to leave for employees with long-term caring responsibilities, consisting of up to five working days of unpaid leave per year. This right would be from ‘day one' of employment.

However, to take the new carer's leave, it has been suggested that employees will be required to give notice of at least twice the length of the notice requested, plus one day.

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

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

Over 250 Hospitality Business Leaders Urge Chancellor to Hold VAT at 12.5% to Protect Jobs, Firms, Pricing & Inflation

More than 250 business leaders from hospitality and leisure have written to the Chancellor Rishi Sunak urging the Government to keep VAT at 12.5% beyond March 2022. They call on the Treasury to maintain the current level to enable many fragile businesses to continue their recovery, to protect jobs, and to help stave off higher inflation in the economy.

in enabling businesses to survive, protect jobs and to continue their recovery, despite “the ravages of the pandemic”. It also says the policy has been paramount in helping businesses to keep as low as possible their prices to customers, in the face of significant cost pressure in the sector, including the cost of energy, transportation, wages and food and drink.

Spearheaded by UKHospitality, signatories to the letter include individual businesses, a swathe of SMEs and some huge multi-national enterprises.

A major concern of the impact of the VAT rise is that businesses will have no choice but to significantly raise their prices, putting pressure on the cost of hospitality experiences and also further fuelling inflation across the economy.

Commenting, Kate Nicholls, CEO of UKHospitality, said: “There are many compelling reasons why VAT should be held at the current rate given the current circumstances. However, this is about so much more than an extension to temporary measures in the face of the challenges brought by Covid; it’s about working to establish the right tax level for our world-class hospitality and tourism industries. It is vital, in the interests of competitiveness, job creation, growth and ensuring hospitality and tourism play their full part in driving the economic recovery.”

The hundreds of signatories to the letter include business leaders from: Apex Hotels, BaxterStory, Bourne Leisure, Big Table Group, Caffe Nero, Center Parcs, Côte, Fuller’s, Greene King, Hilton, IHG Hotels and Resorts, JD Wetherspoon, Loungers, Marston’s, Mitchells & Butlers, Moto Hospitality, Nobu, Parkdean Resorts, Pho, Pizza Express, Pizza Hut, Punch Pubs, Revolution, Rekom, The Restaurant Group, The Savoy Hotel Group, Wagamama and Young’s, plus many more.

The letter highlights the success of the lower rate of VAT applied for tourism and hospitality (on food, accommodation and non-alcohol drinks)

The current rate of 12.5% is set to rise to 20% in April unless the Chancellor intervenes. The month will bring what has been described as a cliff edge for the hospitality industry with a rise in VAT set to happen alongside a rise in the national minimum wage, plus changes to business rate relief plus an end to the rent moratorium, which will impact thousands of operators

HELPING TO CURB INFLATION UKHospitality is also urging the government to keep VAT at 12.5% in the interests of limiting inflation. In a recent study of its members, 93% of companies said they intended to increase their prices by 11% in the next few months – double the headline rate of inflation in December 2021.

Due to the disproportionate impact hospitality has on the Bank of England’s ‘basket of goods’ – the cost of various items used by the bank to track inflation – an 11% price increase in hospitality would feed through into a rise of 1.7 percentage points to the headline rate of inflation, over

the next 12 months.

Nicholls added: “We are asking the Chancellor to give companies and consumers room to breathe. We have had a very challenging two years where hospitality was hit first, hardest and longest. This industry has borne the full brunt of the economic restrictions due to Covid.

Companies have no cash in the bank and are being squeezed from all directions. They must pass costs on or go bust. The only question is by how much prices rise.”

VAT MOVE TO SAVE £4.6 BILLION The letter to the Chancellor comes hot on the heels of a joint study by UKHospitality, the Tourism Alliance, the British Beer & Pub Association, and the Association of Leading Visitor Attractions, revealing the massive benefits if the current VAT rate is retained.

The report found that a permanent rate of 12.5% would bring VAT on hospitality and attractions in line with the European average (at 20% it is nearly double) and set off a virtuous cycle of industry investment and growth, helping ‘level up’ UK regions.

Headline results from the study included: • Creating 286,850 jobs over 10 years • Generating £7.7bn of additional turnover over 10 years • Delivering £4.6bn in net present value of fiscal gains to HM Treasury over 10 years • Returning a positive gain on the Government’s investment in less than five years.

The Future of Our Nation’s Pubs Hangs in the Balance - Says BII Survey The British Institute of Innkeeping (BII) has released the results of its most recent member survey, detailing the continued devastating impact of the pandemic on pubs.

CHRISTMAS IMPACT The survey saw members reporting huge losses in trade over the Christmas period, with various restrictions in place across the UK, and consumer confidence plummeting due to the rise in the Omicron variant.

73% of respondents reported their revenue over the festive period was down by over 20%. Of those, 1 in 2 were over 40% down in comparison to the same period in 2019.

72% of respondents were more than 20% down on profit, but 2 in 3 were over 40% down in profit for the same period in 2019.

2021 AS A WHOLE With the continued disruption of lock downs and strangling restrictions at various points in 2021, it was inevitable that 75% of respondents saw overall revenues being more than 20% down, with 1 in 2 of those down by over 40%, meaning the vast majority were loss making for the whole year.

BUSINESS FRAGILITY Trading whilst facing heavy restrictions over the course of the last 2 years, has left members’ businesses in a fragile state, and has severely restricted their ability to weather further challenges, such as inflation, staff

shortages and supply chain issues.

Over 1 in 3 respondents to the survey currently have no cash reserves in their business, and of those that have some cash reserves left, 1 in 2 only have up to 2 months left before the coffers are empty.

INFLATION Current inflation in the UK is 5.4%, and 93% of pubs are suffering levels of inflation significantly above this national rate. Of those, more than 2 in 3 are facing inflationary business costs of more than 10%.

These huge inflationary costs they are currently facing are hampering their ability to start their recovery. Many operators are concerned about passing too many costs on to consumers, who are themselves feeling the pinch of steep rises in the cost of living. This vicious cycle further exasperates inflation, dampening trade levels and endangering these often small, family run businesses.

DEBT In addition, our pubs face ongoing repayments for pandemic specific debt.

Even following months’ worth of repayments already made, 55% of respondents still have debts of over £40k per pub, to repay going forward.

PRIORITIES FOR SUPPORT The survey also shows the top 3 priorities for BII members as they face the future for their businesses. Firstly, a continued VAT rate reduction to enable them to trade out of this crisis. This includes an extension of the discount to alcoholic drinks served in our nations’ drinks led pubs, who have seen minimal benefit from the existing discount, and are often supporting vital social connection at the heart of their communities.

Secondly, business rate suspension is key to supporting their recovery,

with 1 in 4 needing at least 6 months suspension and a further 1 in 2 needing a full year to enable them to recover and rebuild their businesses.

Finally, a meaningful draught duty cut that directly benefits pubs is also needed to support our overly tax-burdened licensees, and 5% in a year’s time is simply not enough to make the difference they need to see immediately. 90% of respondents believe the draught duty discount should be at least 10%, of those, 2 in 3 need to see it being over 20% to have any real impact on their businesses.

2 in 3 members also say that the duty cut must also be applied to smaller containers than the current 40l measure. Of those, 1 in 3 need this to apply to container sizes of 20l to enable them to give choice to their local communities.

RECOVERY & REBUILDING The survey also revealed some stark realities for pub operators, with 1 in 2 saying they will only continue to trade subject to further Government support.

1 in 10 licensees already believe their business is unviable and will cease trading shortly.

Of those 1 in 10, 43% have been licensees for over 10 years, with 1 in 3 having been in the trade for over 20 years. Losing the experience and knowledge of these vital operators from their communities is a devastating prospect.

Steven Alton, BII CEO commented: “Essential interim support will need to be delivered at the upcoming budget, to enable our members to meaningfully start their recovery, whilst they tackle the strategic challenges of resourcing, inflation and rebuilding long term sustainable levels of trade."

What to Consider When Facing Insolvency 18

CLH News

Feb/Mar 2022

By John Bell, Director of licensed Insolvency Practitioners Clarke Bell, which he founded in 1994. (www.clarkebell.com) Insolvency Practitioner.

There are two paths open to an insolvent company going into liquidation, compulsory liquidation and Creditors’ Voluntary Liquidation.

COMPULSORY LIQUIDATION One form of insolvent liquidation is compulsory liquidation. This is when a company is forced to close by its creditors who are unable to recover the debts they are owed.

In this case, the creditors can issue a statutory payment demand notice, giving a company 21 days to pay back the amount.

Alternatively, creditors can go directly to the courts to issue a winding-up petition by using a pre-winding up demand letter (as opposed to a formal statutory demand) to evidence inability to pay, and then proceed with the petition if the debt is not disputed.

WHAT IS A WINDING-UP PETITION? A winding-up petition asks for a company to be closed, meaning its assets will be sold to raise the funds to cover debts.

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 insolvent.

• The cash-flow test: this looks at whether a company can pay its bills and debts when they are owed. Again, if your company cannot, it can be deemed insolvent.

Once the winding-up petition has been issued, the company’s bank account may be frozen. Any other creditors will also have the opportunity to join in on the winding-up petition.

sustainable future and the best option will be to close their doors. This is a way for company directors to take control of the situation and act before things get any worse.

By opting for Creditors’ Voluntary Liquidation, a business can avoid being forced into compulsory liquidation.

As it is a voluntary process, directors who want to put their company into Creditors’ Voluntary Liquidation are free to choose which Insolvency Practitioner they appoint.

With this option, the director can close the company 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.

It then usually takes about one month after the winding-up petition has been issued for the court to decide whether the company should be wound up.

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.

If it is decided that your company will be forced to close, it will enter into liquidation, meaning its assets will be sold in order to pay back creditors. The court will appoint a licensed Insolvency Practitioner to liquidate the company.

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.

Following a liquidation, an Insolvency Practitioner will conduct an investigation into the company to decide whether directors were guilty of wrongful or fraudulent trading.

WHAT OPTIONS DO YOU HAVE? If you fail to act quickly, the winding-up petition will go ahead and your company will be forced to close via compulsory liquidation, the most serious of form of insolvent liquidation.

If you act quickly there are ways to stop the winding-up petition.

One of these options is a Creditors’ Voluntary Liquidation (CVL), another type of insolvent liquidation in the UK.

Creditors’ Voluntary Liquidation Although a CVL occurs when a company is insolvent, unlike compulsory liquidation it is a completely voluntary form of liquidation.

WHAT IS LIQUIDATION?

So, why choose voluntary liquidation?

Liquidating a company refers to the process under which a company is closed. This is a procedure that must be carried out by a licensed

There are many benefits for both directors and creditors using a CVL. This is a good option for businesses that believe they no longer have a

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.

Online Reviews Can Predict the Failure of 7 out of 10 Businesses, Even Months Ahead

By analysing online customer ratings, researchers from Rotterdam School of Management, Erasmus University (RSM) have developed an AI model which can predict a restaurant’s likelihood of failure, 70% of the time.

Dr Markus Weinmann, Christof Naumzik and Prof. Stefan Feueriegel used almost 65,000 customer ratings from more than 900 restaurants as the input for their data analysis, and developed an AI model to estimate the most likely state that a restaurant is in. They found three states: • restaurants that get bad ratings but are still in business, • restaurants that get good ratings and are still in business, and • restaurants that have very dispersed ratings (ranging from very positive to very negative) and are still in business.

They identified that restaurants in State 3 – those with wildly fluctuating reviews, some very positive and some very negative – are most at risk, and have a likelihood of failure which is twice as high as restaurants in the other two states. Their model can detect these business failures, even months ahead.

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.

Restaurants using this tool to estimate their current service state (good, bad, or risky) could identify their likelihood of failure. And if they find their reviews predict that they’re in the risky state, they can take steps to improve their service. It could also be useful for investors to assess the current state of a restaurant before committing to backing it or investing more.

According to Dr Markus Weinmann “The restaurant market is very volatile and dynamic. Even minor changes – such as updating a menu or a change of personnel can make customers switch their loyalty. The success, or even the survival, of service businesses depends on their ability to satisfy their customers. Yet, businesses are often too late to recognise slumping customer satisfaction and suffer the ultimate failure.

So an early warning system for restaurants would help them to adjust their service offerings in time.”

Taking it a step further, review platform providers such as Yelp or TripAdvisor could offer this tool as an additional premium service to their restaurant members, making the platforms more useful and attractive for restaurants. 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.

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.

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.

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.

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

You may want to create a lively environment during the evenings as opposed to perhaps a more relaxed and

BBPA Calls for Permanent Business Rates Reform in Submission to Parliamentary Inquiry

20

CLH News

Feb/Mar 2022

The British Beer and Pub Association (BBPA) has responded to the All-party Parliamentary Beer Group (APPBG) Business Rates Inquiry, calling for long overdue reform that reduces the disproportionate burden paid by pubs and brewers.

The brewing and pub industry in the UK makes a major contribution to the local and national economy. The sector generates £23 billion of economic value and supports 900,000 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, they do not believe the current system is fit for purpose, nor does it reflect a fair and equitable model for taxing business.

Within the response the BBPA makes numerous recommendations to tackle the unfair system, including: • Introducing an Online Sales Tax explicitly used to reduce the burden of rates from physical properties.

• The creation of a permanent relief or unique property-based multiplier that is exempt from current Subsidy Control limits.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “It is clear the current business rates system places disproportionate burden on pubs and brewers which is stifling their recovery and ability to return to sustainable growth. Reform is needed to create a system which accounts for how the economy functions in the modern day.

“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.”

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

The Legal Implications of Sick Pay for the Unvaccinated 22

CLH News

Feb/Mar 2022

Paul Kelly, partner and head of the Employment team at Blacks Solicitors (www.lawblacks.com), examines the introduction of new sick pay policies for unvaccinated employees and considers the legal implications for the hospitality sector.

Since December 2021, fully vaccinated ‘close contacts’ of somebody who has tested positive with COVID-19 do not have to selfisolate. However, as large numbers of people across the UK have opted out of receiving a vaccine, some businesses have introduced new rules around sick pay which could adversely affect the unvaccinated. The AA, Ocado, and Next are among a group of businesses who have chosen to cut sick pay for unvaccinated employees that are forced to self isolate due to Covid-19.

While the government has reconsidered mandatory vaccinations for front line health and social care workers, the issue of sick pay for those who have refused or are unable to receive a vaccination will remain an issue in any sector, including hospitality, as long as self isolation restrictions are in place and Covid-19 remains a concern.

SICK PAY POLICIES In response to self isolation rules and citing a desire to mitigate the “biblical costs” of dealing with the pandemic, some large employers (including Ikea and Morrisons) have, following review of their company sick pay provisions, adjusted their policies to state that any unvaccinated employee who is off on sick leave because they have been identified as being a close contact of someone who has tested positive, and are therefore required to self-isolate for 10 days, will not be entitled to company sick pay.

Instead, these employees will only receive statutory sick pay, which is currently £96.35 per week, unless they have mitigating circumstances (e.g. they are medically exempt).

It is important to note that, under these revised sick pay arrangements, if an unvaccinated employee tests positive for the virus and has to self-isolate in consequence, they will still be entitled to company sick pay (if the employer offers this). In those circumstances, the employee will be absent due to being ill, rather than having to isolate due to being a close contact of someone who has tested positive.

LEGAL IMPLICATIONS Employers contemplating such a change to their sick pay policies will need to first check their employment contracts carefully to assess what contractual entitlement (if any) their employees have to enhanced company sick pay.

Such a major change in terms could constitute a breach of contract if imposed unilaterally and, therefore, consultation with affected employees may be required.

Hospitality businesses that introduce sick pay policies specifically for the unvaccinated are potentially exposing themselves to an abundance of legal claims. There is a theoretical route to a claim, in particular for indirect discrimination under the Equality Act 2010. The policy of paying unvaccinated staff reduced sick pay compared to other colleagues will place a particular group at a disadvantage, which is discriminatory. Tribunals will grapple with the question of whether such a policy is a proportionate means of achieving a legitimate aim.

A real concern with this policy shift is that unvaccinated employees who are supposed to self-isolate will either continue to attend work when carrying the virus but being asymptomatic so as to avoid a loss of pay; or inform their employers that they are actually ill rather than self-isolating.

ALTERNATIVE MEASURES Other businesses have sought different ways to encourage vaccinations among employees with great success.

Arranging for surgeries to attend the workplace and offer vaccine clinics may be a better approach that avoids potential legal claims. Pursuing a form of education before letting employees decide for themselves, and making it as convenient as possible to arrange a vaccine, are potentially more effective.

For more information, please visit www.lawblacks.com/business/employment-law

Bristol Honours its Hospitality Heroes Hundreds of people attended a glittering gala to honour Bristol’s hospitality heroes and celebrate success after one of the most challenging periods ever for their businesses.

“But in a sense, everyone in the room was a winner, and it was wonderful to all come together, share our success stories, and look ahead to a brighter future.”

The Bristol Hoteliers Association (BHA) hosted its fourth Night Of The Stars spectacular to recognise those who went above and beyond in their work to support the city’s hospitality industry.

The award-winners were not the only people who had cause to celebrate the Night of the Stars; the event also raised £1,237.50 for Childrens Hospice South West through a raffle.

The event did not take place in 2021 because of the pandemic but more than 300 people attended Ashton Gate in a strong show of support for their sector.

Corporate Parnterships Fundraiser Amanda Gallagher said: “It was truly wonderful to see so much support for CHSW in the room and the money raised could pay for over 60 hours of care for the families we support, at home, in our hospices and virtually.

Raphael Herzog, Chair of the BHA, said: “This has been a very tough 18 months for hospitality businesses and we were so excited to finally be able to celebrate success.

“We would like to say a huge thank you to the Bristol Hoteliers Association for their support.”

AWARD WINNERS:

“People are the most important asset in our industry and business, and it was an honour and a privilege to be able to come together again at last and recognise the many hospitality stars working in Bristol.

“The judges were highly complementary of the nominations, which were all first class. We would also like to express our immense gratitude to our sponsors, without whom we would not have been able to stage this event and give our hospitality heroes the recognition they have thoroughly earned.

“Many of the sponsors have already agreed to support the 2023 Night of the Stars, which is fantastic news and a welcome vote of confidence for all our hard-working teams.

“I would like to congratulate all the award winners and everyone else who was nominated, for the amazing work they have done in the most challenging of times.

Employee of the Year, Front of House: Charlotte Karadag, De Vere Tortworth Court Employee of the Year, Heart of House: Adele Britton, Hampton by Hilton Bristol City Centre Rising Star: Madeleine Dampier, DoubleTree by Hilton Bristol City Centre Chef of the Year: James Small, DoubleTree by Hilton Cadbury House Hotel Bright Idea & Best Innovation: Lockdown Wedding Pod, Bristol Harbour Hotel Team of the Year: F&B Team, The Bristol Hotel Unsung Hero: Amy Howard, Clifton Hotels Group Community Spirit: Rachael Cooke, DoubleTree by Hilton Cadbury House.

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.

UK Restaurant Market to Grow +59% in 2022 to £17.8bn – 94% of its 2019 Value 24

CLH News

Feb/Mar 2022

According to the new Lumina Intelligence UK Restaurant Market Report 2021/22, the UK restaurant market is set to recover to 94% of its 2019 value in 2022.

steepest decline in the market (vs. pubs and fast food). Operators are retaining simplified and reduced menus to mitigate challenges around staff shortages and supply chain disruption.

The report indicates that the UK restaurant market grew +25.9% or +£2.3 billion in 2021 to a total value of £11.2bn. Coronavirus restrictions in the first half of the year, including no dine-in trade until early April and outdoor only trade until late May, hampered recovery in the first six months of the year.

The proportion of items tagged as customisable increased by +46% on chain restaurant menus, with over a quarter of dishes (26%) now customisable. Greater customisation allows operators to continue to offer personalisation and wide choice, despite running reduced menus.

Outlet decline continued in the market in 2021, at a rate of -2.8%, seeing a net loss of -817 sites.

UK RESTAURANT MARKET TO BE WORTH £18.3BN IN 2025

In 2022, the report predicts year-on-year growth of +59.4% or £6.6bn to a value of £17.8bn. Outlet decline in the market is expected to ease to -2.1% in 2022, impacted by continued decline in the independent segment.

The UK restaurant market is forecast to see a compound annual growth rate (CAGR) of +1.0% from 2022F-25F, to see the market recover to £18.3bn.

In contrast to the entire restaurant market, the top 10 branded restaurants by turnover are expected achieve sales of £3 billion in 2022, exceeding 2019 turnover. Leading branded restaurants are also forecast to add a net +56 sites in 2022, a +1.5% increase.

Restaurant outlet decline is expected to slow from 2022F-25F to a CAGR of -1.5%, up from -4.0% in 2019-22F.

Restaurant penetration was +69% higher in December 2021 than in December 2020, peaking in September with one in ten consumers having a restaurant occasion each week. Restaurant penetration fell towards the end of 2021 with the spread of Omicron impacting consumer risk aversion.

Delivery share of occasions peaked at 56% yet the channel continues to account for almost one in three branded restaurant occasions.

Consumers eat out in independent restaurants less frequently than branded restaurants, but when they do, they spend more. Average spend per person per visit for independent restaurants is £25.14, versus £21.59 for branded restaurants.

Operators use customisable dishes to maintain consumer choice, whilst maintaining reduced menu sizes.

Chain restaurant menus had an average of 64 dishes in 2021, a decline of -20% compared to 2019. This is the

Blonnie Whist, Insight Director at Lumina Intelligence said, “Unrestricted trading throughout 2022 is forecast to underpin recovery in turnover across the market. Falling case numbers will boost virus conscious consumer confidence in socialising out of home. However, despite most wanting to move on from pandemic, it is the pandemicled trends that will continue to provide the biggest growth opportunities. Demand for delivery shows no sign of waning, menus are set to remain streamlined to manage rising costs, digital ordering and payment solutions will increase speed and satisfactions and outdoor dining will be a key development opportunity.”

“Operators will have to be savvy, with costs rising impacting both consumer and operator spend. Increases in NLW, utility costs, VAT, the end of the rent mortarium and the introduction of mandatory calorie labelling on menus will all increase expenses for suppliers and operators. Increases in bills and National Insurance are expected to see consumers tighten purse strings. Restaurants will be in direct competition with pubs, QSR, delivery and grocery channels for spend.”

Find out more about Lumina Intelligence’s UK Restaurant Market Report 2021/22 here - https://store.luminaintelligence.com/product/uk-restaurant-market-report-2021-22/

Sheffield Licensees Receive Prestigious Long-Service Award The licensees of one of Sheffield’s oldest and most iconic pubs – Fagans on Broad Street – have received a prestigious long-service award in recognition of more than 35 years at the helm.

Holland – who have played at Fagans over the years, and music lovers travel from far and wide to the pub. It is a destination for many visitors to the city, attracts regulars from across Sheffield and is popular with pub goers of all ages, from students to its eldest customer, who is aged 103.

Sheffield born-and-bred Tom Boulding and his wife Barbara – who hails from Barnsley – took over the pub in 1985 when it was called The Barrel.

The couple renamed it Fagans after its local nickname and in honour of the previous landlord -Joe Fagan – who ran the pub from 1947.

Adds Tom: “It’s fantastic to be paid for doing a job you love. Many of our customers have become great friends. Running Fagans is like having a party in our house every night; the only difference is that the guests buy their own beer!”

The award from the building’s owners, Star Pubs & Bars, highlights the contribution the Bouldings have made to Sheffield life during their time at the pub.

The public’s appreciation for Fagans shone through during the pandemic.

The Bouldings were inundated with offers of financial support when the first lockdown came. Comments Barbara: “We were astonished and very touched; it showed just how much Fagans means to people. Fortunately, we didn’t need to take a penny, as we had first-class rent support from Star Pubs & Bars, which kept the pub afloat.”

Says Tom: “Walking into Fagans is like stepping back in time. It’s a proper old-fashioned pub. That’s why we wanted it. We loved it just as it was when we first saw it, and we still do. The area around has transformed out of all recognition since the mid-eighties. The factories and offices have gone and we’re surrounded by new buildings, but Fagans remains the same.”

Despite the lack of changes, Fagans has stood the test of time. The walls of its acoustically-superb music room are adorned with pictures of musicians – such as Richard Hawley and Jools

Says Star Pubs & Bars’ area manager Anthony Lowther-Knowles: “It’s a great honour to present this award to Tom and Barbara. They put their hearts and souls into Fagans, and have retained all its wonderful quirkiness, friendliness and character. It’s all credit to them that Fagans is still thriving and is such a well-loved Sheffield institution.”

HRC Reveals Speaker Line-Up for 2022 Hotel, Restaurant & Catering (HRC) has unveiled its 2022 seminar programme, with an all-star line-up of hospitality brands and industry leaders.

The event, which takes place on 21-23 March at ExCeL London, will reunite the hospitality and foodservice industry for three packed days of learning, networking and product discovery.

a session from The People Collective featuring John Mason of Sideways, Leanne Tester, Learning & Development Manager at Pizza Pilgrims, Grind’s Head of People Preeya Parker and Avi Collins, Head of People at Tapas Revolution.

Tech on Toast Editor and EXP101 Founder Chris Fletcher will then be joined on stage by pointOne EPoS Founder Steven Rolfe, Dub Lee of Honest Burgers and William Connors of Popeyes for a discussion around all things digital transformation, and how technology has elevated the online offering of leading hospitality brands.

HRC has partnered with EXP101 for this year’s event to curate the programme of content for the Vision Stage, designed by Harp Design, which will be focussing on a range of timely topics and trends affecting hoteliers, publicans, restauranteurs and professional caterers.

After a two-year period which has seen significant evolution in the use of hospitality tech, the show’s Tech X stage will host sessions examining best practice in implementing new technology and where to make smart investments for hospitality businesses.

THE STAFF CANTEEN LIVE

HRC Event Manager Ronda Annesley: “HRC 2022 is jam-packed with content tackling some of the most important topics, challenges and opportunities in the world of foodservice and hospitality.

Cooking on Monday 21 March will be the Head Chef of The Grill at The Dorchester, Tom Booton; followed by Head Chef of Michelin-starred Tony Parkin at the Tudor Room; Chef Owner of Michelin-starred Salt in Stratford-Upon-Avon, Paul Foster; and last but not least, Jean Delport, Head Chef at the one Michelin-starred Restaurant Interlude of Leonardslee Lakes and Gardens.

“We’re thrilled to be working with some fantastic content partners who have brought exciting new insights, speakers and talking points to this year’s seminar programme.”

Monday 21 March Day One of the show will kick off with ‘The return of the pub’ on the Vision Stage, during which KAM, the British Institute of Innkeeping, Louise Maclean of Signature Pubs and Anthony Pender of Yummy Pubs will be discussing the impact that the past two years have had on the pub and bar sector and some of the new opportunities that have emerged since restrictions eased in the UK. One of the biggest challenges to emerge in recent years has been staffing shortages in the hospitality and foodservice industry, and 21 March will see an all-star panel hosted by Keiron Bailey of EXP101 and featuring Chris Gamm of Springboard, Mark McCulloch, Founder of Hospitality Rising, Abi Dunn of Sixty Eight People and UKHospitality CEO Kate Nicholls take to the stage to discuss the changing approaches needed in recruitment and retention.

Dunn commented: "We've seen operators struggling with staff shortages

Across the three days of the show, the UK’s leading chef’s will be recreating some of their favourite dishes live and sharing their expertise with visitors to the event as part of The Staff Canteen Live.

throughout the pandemic at all levels, not just in recruitment but also in retention. Some of the more successful businesses to tackle this have collaborated with marketing teams, made smart use of technology and have understood that there is a need to invest in people.”

Tuesday 22 March Day Two of the show will see HRC’s Chef Ambassador Michel Roux Jr take to the stage to discuss shifting kitchen cultures with a panel of top UK chefs.

This will be followed by Katie Rose, CFO and COO of Market Halls and Andy Dyson, Business Development Director – New Concepts at Revolution, revealing how diversifying your offering can grow and protect your business.

On the Tech X stage, KAM Founder Katy Moses will be joined by Yummy Pubs Founder Tim Foster and Philip Thorley of Thorley Taverns to discuss how hospitality tech can benefit both pubs and their patrons.

Wednesday 23 March The third and final day of HRC will be putting people on the agenda with

On Tuesday 22 March Asimakis Chaniotis of Michelin-starred Pied à Terre will be taking to the stage, followed by award-winning Chef at The Conrad London St James', Sally Abé; Chef Patron of Michelin-starred The Angel at Hetton, Michael Wignall; and famed Chef Patron of Ynyshir, Gareth Ward.

Last but not least, on Wednesday 23 March, The Staff Canteen Live will be joined by Nick Beardshaw of Kerridge's Bar and Grill; Chef Patron of The Beehive Dom Chapman; newly-appointed Head Chef of three Michelinstarred The Fat Duck, Oli Williamson, and Head Chef at Michelin-starred Ikoyi, Jeremy Chan.

View the full seminar programme, including the chef line-up for The Staff Canteen Live and the agendas for the Better Hospitality Conference and Hospitality’s Talent Conundrum conference, at hrc.co.uk/2022-seminarprogramme. Places are limited for these live discussions so ensure you book ahead to secure your place.

See the feature on HRC on pages 26-29.

Feb/Mar 2022

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72% of Hospitality Workers Now Suffer From ‘Pleasanteeism’ ‘Pleasanteeism’ – the pressure to put on a brave face – is on the rise across the UK, as 72% of retail, catering & leisure workers surveyed admit to feeling like they have to put on a brave face in front of their colleagues regardless of how they’re really feeling According to new research, released by Lime Global, pleasanteeism is up by 18 percentage points from May 2021 – when just over half (54%) of these workers admitted to suffering from this phenomenon.

With more workers masking how they really feel than ever before, pleasanteeism is having a significant impact on the productivity of UK retail, catering & leisure businesses. Findings from the research revealed that over half (54%) of employees surveyed in this industry have taken time off work due to feeling like they have to put on a brave face.

In fact, on average, workers in the retail, catering & leisure sector take 2.88 days off per year as a result of this brave face culture. Across the entire UK workforce, pleasanteeism could therefore be accounting for as many as 67 million days lost each year due to this phenomenon alone.

If left unaddressed, this could become a catastrophic problem, affecting absenteeism levels in an industry already suffering from serious worker shortages – with job vacancies in the retail sector alone reaching a record

high.

Not only is this driving up absence rates, but workers also revealed that having to put on a brave face at work impacts their ability to do their job effectively, with 30% of those in the industry who feel like they have had to put on a brave face admitting that they have been unable to concentrate at work or had an unproductive day.

COST OF LIVING IS TOP CONCERN CONTRIBUTING TO PLEASANTEEISM Despite these workers putting on a brave face, behind closed doors it’s a different story with more people saying they are struggling to cope at work (31% – up from 25% in May 2021) and 34% not coping in everyday life.

A number of factors are contributing to people feeling this way, in particular 31% admit to being worried about money and the rising cost of living, while 23% are stressed at work, with 17% revealing they’re suffering from burnout.

BETTER SUPPORT AND BENEFITS FOR EVERY EMPLOYEE Findings from the research demonstrate that more can be done to tackle pleasanteeism and the negative impact that it is having on workers and business productivity. In fact, over half (53%) of workers revealed that their expectations of their employer to support their mental health are higher now than they were before the pandemic, however they expect this support to be offered to every member of staff. 66% of workers surveyed said that they believe benefits should be offered to the whole of a company’s workforce, not just the select few, while 46% said that it’s unfair that healthcare and wellbeing benefits aren’t currently offered to the whole of their workforce.

Shaun Williams, CEO & Founder, Lime Global Ltd, commented: “After two years of stress and anxiety caused by the pandemic, concerns over health and wellbeing are understandably on the rise among these workers. It’s therefore vital that companies act to offer each one of their employees as much support as possible. Not only is it the right thing to do, but amid a backdrop of economic uncertainty, low productivity and staff shortages, it will be crucial to help drive down absenteeism and protect retail businesses’ bottom lines.

“Providing access to inclusive healthcare benefits – that are designed to make a tangible impact – combined with a company culture that supports an open dialogue around the challenges that people are facing, are key steps to producing a happier, healthier and more productive workforce.”

Many retail, catering & leisure workers also said they would welcome small initiatives from their employer including greater flexibility in working hours (21%), and mental health days off (18%). While a quarter (25%) said they would like their employer to be more mindful of their workload and work/life balance.

Dr Ben Littlewood-Hillsdon, Medical Director at HealthHero, commented: “No one’s health or resilience should be taken for granted, particularly during difficult periods such as these. Acting to prioritise our own wellbeing and that of our colleagues, doesn’t always require a lot of work – the first step is to create space to have an open conversation, ask questions and make it clear that there will be no negative repercussions from talking about the challenges people are facing.

Everyone’s health and resilience are equally important, employers really will reap the rewards if they take time to consider and support the wellbeing of each member of their team, that’s the key to building a stronger and more successful UK workforce.”

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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Expowest Cornwall Preview

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

Chefs' Buyer's Guide

Feb/Mar 2022

CLH News

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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Chefs' Buyer's Guide

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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Chefs' Buyer's Guide

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 News

Feb/Mar 2022

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

Feb/Mar 2022

CLH News

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

CLH News

Feb/Mar 2022

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

Feb/Mar 2022

CLH News

43

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 News

Feb/Mar 2022

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

Feb/Mar 2022

CLH News

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CLH News

Feb/Mar 2022

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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CLH News

Feb/Mar 2022

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 each one with painstaking care and attention to create an exceptionally ‘real’ artificial flower, and we offer bespoke solutions to suit the needs of your space, business and tastes.

(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

Design and Refit

Feb/Mar 2022

CLH News

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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CLH News

Feb/Mar 2022

Design and Refit

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 News

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

Feb/Mar 2022

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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CLH News

Feb/Mar 2022

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

Feb/Mar 2022

CLH News

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Design and Refit

Feb/Mar 2022

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

We’re Here To Support Your Hospitality Business

W! NE

PRICE: £495,000

W! NE

PRICE: £620,000

• Quintessential 17th Century Village Inn in the Heart of Bridford • Substantial Open Plan Character Main Bar/Dining Room, Full Equipped Commercial Kitchen & Extensive Back of House Space • Village Shop, Landscaped Outside Trading Areas & Large Car Park • Attractive Three Bedroom Owners Accommodation • Turnover in the Region of £300,00 ex VAT Per Annum with Strong Net Profit

BRIDFORD, DEVON

FREEHOLD

REF: 4156

FREEHOLD

REF: 4184

• Well Established & Successful Restaurant in the Heart of Dartmouth • Dining Area with Spectacular Panoramic Window with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale

DARTMOUTH, DEVON

PRICE: £150,000

W! NE

PRICE: £795,000

TORQUAY, DEVON

PRICE: £18,000

LEASEHOLD

REF: 4008

• Beautifully Renovated & Refurbished Seafront Holiday Letting Property • Designed to be used as a Large Holiday Letting House/Airbnb/ Private Guest House • Sea Views and Less than a Minute's Walk to Preston & Paignton Beaches • 10 Superior En-Suite Letting Rooms including Disabled Room with Wet Room • Gross Internal Area 3,401 sq ft (316 sq m)

PAIGNTON, DEVON

FREEHOLD

REF: 4165

LEASEHOLD

REF: 4050

BOVEY TRACEY, DEVON

HATCH BEAUCHAMP, SOMERSET

• A Substantial, Completely Refurbished 18th Century Coaching Inn • 2 Spacious, Character Trading Areas (54+ covers) • 5 Superior En-Suite Letting Rooms & Very Well Presented 3 Bed Private Accommodation • Outside Courtyard Trading Area, Car Park & Skittle Alley • Stunning Property and Business, Must be Seen

• Fish & Chip Takeaway in Prominent Location • Within Residential & Commercial Area of Torre • Well Equipped Plus Ancillary Areas • Currently Closed - Huge Potential to Grow & Develop Business • 10 Year Lease From September 2020 with Repairing & Insuring Obligations – Rent £10,000 PA

PRICE: £695,000

W! NE

• Superb Café/Restaurant Located at the ‘Gateway to Dartmoor’ • Benefitting from Spacious Residential Accommodation • Well Maintained Garden Seating Area & Large Customer Car Park • Operated Under Management with Owners Overseeing • Internal Seating for 85, External Seating for 80+

FREEHOLD

REF: 4078

• Stunning Country Inn Situated on the Edge of Dartmoor National Park • Situated in the Affluent & Pretty Village of Chardstock • Main Bar, Locals Bar, Snug and Games Room • Restaurant, Commercial Kitchen, Trade Gardens and Car Park • 4 En-Suite Letting Rooms in Separate Detached Annexe & 3 Bed Owners Accommodation

CHARDSTOCK, DEVON

PRICE: GUIDE RENT OF £35,000 PA (FREE OF TIE) - NIL PREMIUM REF: 2435

W! NE

• Stunning Seafront Property with Views Over the Coastline • Spacious First Floor Glazed Trading Space (up to circa 70 covers) • Lower Ground Floor with Potential to be Reconfigured • Possibility to Add Outside Trading Areas (By way of Separate Negotiation) • Proposals to be Submitted by 2pm, Wednesday 16th March 2022

TEIGNMOUTH, DEVON

PRICE: TO LET BY INFORMAL TENDER

REF: 4163

For almost 15 years, Capify has worked closely with the hospitality sector, providing them with muchneeded funding when some of the more traditional routes for financing have been closed to them. Now is no different as we have a £40m fund to help your business recover as the economy opens up again.

A Capify business loan is easy to apply for and can be approved and paid out in as little as 24 hours. Our business loan's flexibility means that you can use it for any business purpose, such as; • managing short-term cash flow issues • purchasing extra food and drink • hiring additional staff • purchasing new catering equipment Capify's lending criteria will consider the challenges of

the past year. Our flexibility means we will try and look beyond your credit history when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth.

If you'd like to find out how much finance you qualify for to help you continue your post-Covid recovery, visit www.capify.co.uk/hospitality-fund. You'll be taken to Capify's website, where you can get a no-obligation quote within minutes. You'll also be able to find out more information about the business loan and the unique and straightforward repayments.

To find out more see the advert on page 10, visit www.capify.co.uk/hospitality-fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

Are You Struggling to RUN PROFITABLY Your Business?

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

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

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

So … instead of just getting our own well-established, tried and tested and very popular, weekly figures reporting system, you can now access David’s KNOWLEDGE, EXPERIENCE and EXPERTISE via INCLUSIVE,

and AT NO EXTRA COST, four half-day on-site Mentoring & Consultancy visits every year (or two full days, depending on your location).

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

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

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

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

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

Property and Professional

Feb/Mar 2022

CLH News

55

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