CLH News #193 October 2016

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October 2016

Issue 193

Bar and Cellar Equipment

Festive Ordering

Outside Spaces

Designand Property and Refit Professional

Property and Professional

Pages 20 - 21

Pages 22 - 23

Beverage Systems and Supplies

Pages 24 - 25

Pages 26 - 27

Pages 28 36 - 35 38

Pages 36 - 38

“Name and Shame” Threat to Businesses Serving “Unhealthy Food” HEALTH SECRETARY Jeremy Hunt has issued a stark warning that Food serving outlets, including restaurants, pubs and cafes will be named and shamed unless they take action to make the food they serve healthier, which would include making desserts smaller and cutting down on sugar.

The Health Secretary has made his point, particularly to chains such as Pizza Hut, Pizza Express, Starbucks and McDonald’s that they need to reduce the sugar content of sweets, such as puddings, cakes and croissants, and cut calories from fatty, savoury foods like burgers and pizza.

As part of an initiative to tackle Britain’s growing obesity problem, he told a private meeting of over 100 food companies that because eating out “is no longer a treat” they needed to be part of reforms to reduce the nation’s growing waistline.

Consumers will be able to check the companies’ efforts to be healthier on a government-run website, although exactly how they will be compared has not been decided.

This latest move follows a call to food producers being asked to cut sugar in key products by 20% over the next five years as part of an obesity strategy previously started under David Cameron, and a sugar tax on soft drinks, announced in March by then-Chancellor George Osborne, which is expected to come into force in April 2018.

At the private meeting, Hunt told food companies that “doing nothing was not an option” and warned: “You want to be on the right side of this debate.”

He said: “Going out to eat is no longer a treat. It’s a regular habit for many families and is contributing significantly to the extra calories and sugar that we all consume on a daily basis.

“We can’t ignore the changing habits of consumers. This means we expect the whole of the out-of-home sector – coffee shops, pubs and family restaurants, quick service

restaurants, takeaways, cafes, contract caterers and mass catering suppliers – to step up and deliver on sugar reduction.”

The health secretary said that people are consuming more than a fifth of their sugar intake outside the home and a quarter of families took children to fast food outlets each week.

Public Health England chief executive Duncan Selbie told the meeting that a third of children leaving primary school are too fat, and a fifth of those are obese.

He said: “We need a level playing field. If the food and drink bought in cafés, coffee shops and restaurants does not also get reformulated and portions rethought then it will remain often significantly higher in sugar and bigger in portion than those being sold in supermarkets and convenience shops.”

“This will not help the overall industry to help us all make healthier choices.” He added ALMR Chief Executive Kate Nicholls said: “Pubs, bars and restaurants have already made, and continue to make, great effort to provide customers with information to make informed choices on their eating habits out of the home. Many outlets provide information on calorie content and food provenance to ensure that customers understand exactly what they are eating, to help encourage healthy eating.

“Additional legislation and levels of bureaucracy at such a politically and economically unstable time is exactly what UK hospitality businesses do not need. There is also the very real risk that a Government database of restaurant pudding sizes, which attempts to name and shame businesses, will have the opposite of the intended effect.

“The Health Secretary may view eating out as the norm but for many of our customers it remains a treat and customers make efforts to balance their eating habits accordingly. If Mr Hunt is concerned about calories in puddings, then a good course of action might be to scrutinise supermarket food, from where the bulk of the UK’s food is purchased.”

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“WHEN I am in trouble, eating is the only thing that consoles me. Indeed, when I am in really great trouble, as any one who knows me intimately will tell you, I refuse everything except food and drink.”

Algernon Moncrieff, Oscar Wilde’s The Importance of Being Earnest

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Eating out, really is one of life’s greatest pleasures, it can be spontaneous, planned and for any occasion, and I once read that it “refuels the spirit as well as the body”. Who could argue with that?

What else is it? It is taxed to the hilt! As readers will know, compared to our European counterparts our level of VAT on hospitality is considerably higher than most, and look set to be taxed even more.

Earlier this year we heard about George Osborne’s “sugar tax”, which is predicted to be enforced in 2018. According to a study will cost 4000 jobs and cost the economy over £130 million. According to the study 1,775 jobs will go from the on-trade, while 746 will be axed by supermarkets, 500 in smaller shops, 637 in the supply chain and 373 elsewhere.But the move will cut just five calories a day from diets – equivalent to one bite of an apple or spoonful of soup.

Added to that of course people dining out consuming soft drinks will be paying yet more in extra tax.

Now we are being subjected to more “nanny state” interference as Health Secretary Jeremy Hunt tells companies they must be part of efforts to reduce the nation's waistline because, he says eating out 'is no longer a treat'. It might not be a treat for those at Whitehall, for many people in other parts of the country it is, sometimes a treat celebrating an engagement, anniversary or birthday, leaving party, or for any other reason, and these people, many of whom save their hard earned pennies to treat themselves will not take kindly to being coerced into what and what not they can eat/drink.

Mr Hunt has told 100 food companies that 'doing nothing was not an option', according to a Times article last month, adding 'Going out to eat is no longer a treat. It's a regular habit for many families and is contributing significantly to the extra calories and sugar that we all consume on a daily basis. ‘This means we expect the whole of the out-of-home sector - coffee shops, pubs and family restaurants, quick service restaurants, takeaways, cafes, contract caterers and mass catering suppliers - to step up and deliver on sugar reduction.'

Businesses are to be threatened with being “named and shamed”, if they do not make the food “healthier”. Is this interference a prelude to a tax? I would strongly suspect so.

I like to consider myself a “libertarian” and despise government interference, I simply see this present intervention as an unwarranted attack on freedom to choose what we eat.

I am all for healthier options, and all for healthier lifestyle promotion, I am not for zealous overbearing government intrusion. Am I right?

Well, one of the great benefits of the Internet, particularly with the leading daily newspapers is that they all have comments sections and occasionally put up surveys where readers vote.

Overwhelmingly, in newspaper comments, newspaper surveys, and on social media this move has been seen as a nanny state action, and is overwhelmingly opposed by the public!

So Mr Hunt by all means promote healthy lifestyles I’m all for that, we will be happy to publish them, but by no means impose taxes, or try to pressure people/businesses (naming and shaming) into what they can and cannot consume.

EDITOR

Peter Adams

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Editor's Viewpoint

October 2016

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October 2016

Independent Hotel Sector “Rarely Been Stronger” THE INDEPENDENT hotel sector in the UK may have shrunk in size, however, the remaining properties have rarely been stronger or more influential, according to a new report Commissioned by the Independent Hotel Show, and penned

by Melvin Gold Consulting Ltd., the report is a ‘thought leadership’ document which summarises and emphasises the key issues for Independent hotels operating in the UK today.

Although it is shrinking, both in terms of its overall size and as a proportion of the country’s serviced accommodation sector, those that have survived – and Independent hotel rooms still comprise more than half of the serviced accommodation rooms in the UK – have thrived because they have truly understood the requirements of the 21st Century traveller and striven to satisfy their requirements. Over 40,000 hotel rooms in independent hotels have closed in a little over a decade. In most cases failure to invest and innovate put them at risk in the face of a more discerning, better informed, consumer, and the marketing strength of hotel brands and online travel agencies (OTAs).

The sector is said to be defined by five critical differentiating factors: individuality, locality, freedom, personality and innovation, and, as a result, is best placed to meet the changing and ever increasing demands of guests, who want a genuine and exceptional experience.

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One of the many examples of best practice and innovation that is said to originate from independent hotels is within the UK’s seaside resorts where a new breed of properties is developing. “These can attract guests to the locality purely due to their own quality, marketing or reputation and by showing the potential have often encouraged investment by other hoteliers,” said Gold.

“These are not necessarily seaside hotels of the traditional genre but instead typically have a lifestyle or boutique feel, often supported by spa, leisure or food and beverage facilities that mitigate weather and seasonal dependence.”

While the performance figures quoted in the report from STR are not definitive, due to the limited sample of independent hotels as opposed to the majority of chain hotels being included, the report shows that independent businesses tend to outperform branded outlets in average room rate and revenue per available room, while the groups achieve high occupancy percentages.

The report adds that there is little doubt that the hotel brands will continue their growth and equally that some Independent hotels might fall by the wayside. Some may choose to rebrand but the majority will remain, either through choice or because they are simply too small, too quirky or too unusually located (or perhaps a combination) to affiliate. The best will provide leadership and innovation for the whole hotel sector and this report highlights key topics, actions and opportunities that are likely to underpin their success.

Community Buy-Outs Preserving Pub Heritage for Next Generation HOSPITALITY SPECIALISTS at Colliers International are backing community stakeholders seeking to keep their local pubs open.

The successful community purchase of the Packhorse in Southstoke near Bath is the latest in a series of bids from people which have saved local pubs threatened with conversion or closure.

The pub was saved after it was declared an asset of community value under the 2011 Localism Act – the first time this had been done by Bath and North-East Somerset Council.

Simon Wells, a hotels director at Colliers International, believes the trend is likely to continue as the UK pub sector fights back against a combination of rising prices and falling footfall.

He said: “Like so many community pubs, the campaign to save the Packhorse has suffered more than its fair share of ups and downs.

“The community stakeholders who have kept the light burning for the Packhorse may have negotiated the fundraising and legal hurdles against all the odds but they are not out of the woods yet – they still need to refurbish the old building before re-launching to the public.

“But it’s great to see another of our legendary watering holes has been saved for the community. As well as preserving a valuable community resource, our

research tells us having a good pub in your locality can add up to 10 per cent on to the value of your home.”

The Bell, also in Bath, and the Fleece in Hillesley, Gloucestershire, have both been bought by community cooperatives and shareholder groups. The landmark Muddy Duck in Monkton Farleigh is being let to the villagers until a new landlord is found.

Simon Wells said community pubs could become an increasingly familiar feature of the UK hospitality sector, although only time would tell whether they were successful.

Colleague Peter Brunt said: “While the community stakeholder model is becoming fairly familiar, some communities will not have sufficient numbers of customers with adequate funds to make a donation toward their upkeep. We are aware of more than one occasion when a wealthy individual has come forward to save the local pub from closing.

“But we have seen many examples of old pubs being given a new lease of life though refurbishment, a new menu and imaginative diversification.

“Some of our buyers have turned the process of revamping failing pubs into a very lucrative fine art and there is no reason to think properly advised community owners shouldn’t prosper.”

He concluded: “Whether owned by individuals or run by community groups, as at the Packhorse, pubs must ensure they appeal to today’s typically demanding customer."

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The survey, carried out by hotel maintenance services providerNovus Property Solutions, found that women are more likely to scrap a booking (47%) than men (43%) as a result of a poor review.

People aged between 45 and 54 were found to be the most likely to cancel a reservation, while the 65+ age category were the least perturbed by bad reviews.

The company’s research, which polled 1,500 people in total, also revealed Britons’ biggest hotel bugbears. The results were as follows: 1. Poor cleanliness (49%) 2. Too much noise (19%) 3. Rude or unhelpful staff (16%) 4. Faulty equipment/facilities (10%)

5. Bad décor (6%) 6. Hot rooms/no air conditioning (<1%) 7. Uncomfortable bed (<1%) Jeremy Ford, Strategic Operations Manager at Novus Property Solutions, said the latest survey results further emphasise the importance of garnering positive online reviews.

“For anyone who owns or manages a hotel, first impressions are everything.

In the past, guests wouldn’t have been able to judge their room until they stepped inside it, but the growing use of online reviews – as highlighted by our survey findings – has completely changed things,” he commented.

“Now, a large percentage of potential customers are basing their decisions on online reviews, with almost half of the public admitting that they have cancelled a booking having stumbled upon negative feedback. It’s imperative, therefore, that hotels maintain the highest standards 24/7. One bad write-up can cost them vital business, so there really is no room for complacency.”

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October 2016

How Brexit Has Created Opportunities For The UK’s Leisure Market

By Simon Mydlowski, partner in the commercial property team at Gordons

WHEN THE UK voted to leave the EU in June’s referendum, much was made of how it would impact the economy, with many analysts predicting uncertainty across the markets.

The immediate fallout was a drop in the value of the pound, but stability has gradually returned to sterling, and what was once viewed as potentially detrimental may actually prove fruitful to some sectors.

The unavoidable fact is that uncertainty often breeds belt tightening among consumers; something that was witnessed in the wake of the recession in 2009, which gave way to the rise of discount retailers and a shift in the way that the public used their disposable income.

History repeating

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It is reasonable to assume that a similar approach in 2016 could see consumers adjust their recreational habits in line with reduced spending, and – as always – one of the first things to be affected is the family holiday.

As well as the rise of the discount grocer, the post-recession environment also gave way to the concept of the staycation – the return of the great British holiday.

Indeed, there was a significant rise in the number of people choosing to stay in the UK for their holiday, with a notable shift towards more frequent, shorter weekend breaks than the traditional two-week trip to mainland Europe.

As well as saving on air fares, it meant consumers were also not at the mercy of exchange rates – something that is again at the forefront of the travel agenda in the wake of the pound’s slight fall against the euro and other currencies in recent weeks.

While this may not be great news for overseas tour operators, it certainly is for domestic venues, which could see a marked rise in business in the summer months and beyond.

Shifting tastes Figures from Visit England show that 2016 has already seen a rise in the number of people choosing to holiday in the UK, with a 23 per cent increase in the amount being spent on overnight domestic trips in the first quarter of the year, totalling £1.8 billion.

Of course, the data from January to March does not take into account changing habits resulting from the result of the EU referendum, but it is fair to assume that it will further stimulate domestic tourism spending as people favour UK trips Another key factor in increased revenue is visits from overseas, with strong growth from markets such as the US, Germany and the UAE underpinning performance.

The favourable exchange rates resulting from the Brexit vote could stimulate these overseas visits further still, and provide a further boon for the UK’s leisure sector.

A record year ahead?

In 2015, both inbound tourism and spending hit record levels, with 36.1 million visits and £22.1 billion spent, and the figures suggest this will rise further still in 2016.

The difference this time is cost-conscious UK citizens, who are aware of the uncertain global economic climate and the UK’s position, post-Brexit. This could further stimulate domestic spending as they forego their foreign holiday – something that will provide a ray of sunshine for the leisure market.

Halfords has already predicted a boost in business due to more people staying in the UK and the knock-on effect of more road trips would be greater spending in pubs, bars and restaurants across the country, particularly those in traditional tourist hotspots.

The challenge now for those within the sector will be clearly distinguishing their offering from the competition to fully benefit from a potentially lucrative opportunity.

If you need legal advice on commercial property matters, including the licensed premises sector, please contact Simon on 01274 202514 or simon.mydlowski@gordonsllp.com. For more information about us please visit www.gordonsllp.com/sectors/retail-lawyers/.

October 2016

English Tourism Can Soar Under Devolution, Say Councils ENGLISH TOURISM can soar under devolution deals with new figures revealing the tourist industry is set to grow by nearly three per cent every year over the next decade, research by the Local Government Association revealed earlier this month.

With tourism emerging as one of the fastest growing industries, the LGA said local areas can use the devolution agenda to turn their cities and counties into thriving tourist hotspots for the growing ‘staycation’ market and overseas visitors.

To mark World Tourism Day, new research commissioned by the LGA shows that domestic tourism is predicted to grow 2.9 per cent every year over the next decade, which is more than the overall economy (2.5 per cent).

It follows latest industry figures which reveal there were 103 million overnight trips in England in 2015, an 11 per cent increase compared to 2014, and an 8 per cent increase in expenditure compared to 2014, with a total spend of £19.6 billion.

Regions which saw the biggest increases in overnight trips include the West Midlands (+22 per cent), Yorkshire (+20 per cent), the South West (+14 per cent) and London (+14 per cent).

The LGA is urging the Government to keep up the momentum on agreeing devolution proposals to further boost tourism-led growth. The recently announced Tourism Action Plan is a step in the right direction, but much more could be done to put the levers of growth in the hands of local leaders.

With UK residents increasingly holidaying – and spending – at home rather than abroad, this is a trend that devolution deals can exploit. The UK’s tourism deficit – the difference

Caterer, Licensee & Hotelier

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between money spent by UK residents holidaying abroad and money spent in the UK by overseas visitors – has fallen from a peak of over £20 billion in 2008, to under £14 billion in 2014.

Reports of a jump in tourist spending following a softening in the pound post-Brexit further underline the potential of tourism for local economies.

Councils will also be able to keep all locally raised business rates by 2020 which will further incentivise councils to attract and retain businesses in local growth sectors, including tourism.

Cllr Ian Stephens, Chair of the LGA’s Culture, Tourism and Sport Board, said: “Councils have long recognised, and supported, the value of tourism to local growth, jobs and prosperity, which the devolution agenda should be primed to exploit.

“The tourist economy is one of the UK’s fastest growing economic sectors and councils have the opportunity to align their devolved responsibilities to improve their tourism offer to best showcase their unique identity and heritage, from food and drink and natural landscape to historic buildings and traditional festivals.

“Local areas have already capitalised on recent tourism opportunities and councils can use devolution deals to improve transport, infrastructure, skills and business support, which are crucial levers to maximise the tourist pound and economic growth.

“Decisions about these critical success factors for boosting tourism are best taken at the local level, which devolution deals stand to make possible through combined authorities and similar local governance arrangements.

“The move to full localisation of business rates in 2020 means that it will be even more important for councils to support and attract tourism-related businesses, where this is a local growth priority.

Supermarket Beer Sales Exceed Pubs for the First Time

PEOPLE ARE buying more beer in supermarkets than at pubs, according to statistics gathered by the British Beer and Pub Association (BBPA).

Britain’s 145,000 pubs, clubs, hotels and restaurants sold less beer than supermarkets and off-licenses last year for the first time since records began. Sales have contracted at these outlets by a staggering 44% since 1980.

In 2015, a total of 44m hectoliters (7.74bn pints) of beer were sold, 51% was sold in off-trade, predominately by large supermarkets and the remaining 49% was sold through pubs, clubs and other licensed premises.

This latest figure contrasts with those back in 2000, when more than two-thirds of beer was drunk in pubs and other ontrade locations, while the figure was almost 80% in 1990.

The shift of purchasing alcohol in supermarkets has been increasing over many years due to pubs’ inability to compete with supermarket promotions, reducing the cost of a pint to as little as 65p According to the BBPA, the average pub price of a pint of draught lager is in a range between £2.40 and £4.70, 38% higher than a decade earlier. A pint of bitter has seen similar rises, up from £1.80-£2.56 in 2006 to £2.05-£3.90 this year.

There are other influences affecting the decline in the demand for beers in pubs, such as the rise in popularity of wine and the fluctuating rise in demand for cider and alcopops.

The BBPA has called on the chancellor Philip Hammond to reintroduce George Osborne’s surprise cut to beer duty three years ago to give the pub trade the boost it needs. “Duty is

54% higher than it was in 2000, despite recent cuts. Much more work needs to be done to cut beer duty in the UK, still a staggering 14 times that of Germany” said the BBPA.

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October 2016

How Hoteliers Can Capture More Group Business

by Kevin Fliess, Hospitality Cloud, Cvent

THIRTY YEARS ago, when meeting and event planners needed to source a hotel venue they would simply pick up the phone or send a fax to one or two of their hotel contacts.

Since then technology has completely changed the way business is conducted.

Many planners have moved to sourcing venues online – they use the web to conduct preliminary research, compare multiple venues and send an electronic request for proposal (RFP).

Growing their group business and filling unoccupied meeting space is a big challenge for many hoteliers – particularly for independents. The question, then, is: Are hoteliers doing enough to embrace all the group business opportunities in the wake of these changes?

Kevin Fliess, VP Product Marketing, Hospitality Cloud at Cvent gives his top tips for hoteliers looking to improve group business: 1. Be prepared to embrace the changes and adapt to the way group business is now conducted. As of 2015, 41% of planners were “Millennials”. They’ve grown up in the age of the Internet and expect to business online. Their reach is only increasing and the use of technology to source venues is only increasing.

2. Make sure you have good online visibility and you are doing all you can to be front of house for potential RFPs. Make sure the profile of your hotel has robust content such as images, promotions and additional meeting specific details. The more complete your profile the more you can stand out from the competition. You can also increase your views and chance of being added to the planners’ shortlist as some RFP platforms will offer enhanced placement in natural search results and premium display options for a fee.

3. Respond to requests in a timely fashion – ideally before the due date the planner has stated. I know from conversations with meeting and event planners, that some hoteliers are too laissez-faire

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at this stage of the process – often responding after the due date.

Show you are serious about wanting the business – this will also go some way to showing the planner that the contract will be executed in a professional manner if they choose your venue.

4. Take time to read through the RFP. This may seem obvious but skating through a request could mean you could miss out on vital questions the planner has put in the RFP. Make sure you respond to every request in a clear and concise manner.

5. Be thorough when you respond to requests. This isn’t about writing a book but it is about making sure you are including sufficient information as well as it being relevant. Sending back a generic and long-winded response about all the facilities when the planner is only interested in the spa will reinforce the message that you haven’t taken time to read the request in detail.

6. Even if your hotel can’t offer the exact dates requested for an event, go back with alternative dates. If the planner decides your venue is the must have for the event, then there may be flexibility over timing.

7. Consider offering planners special a la carte concessions or promotions where they can pick or choose rather than the run of the mill list.

8. Make sure your proposal has a compelling introduction. This is your chance at the onset to grab the attention of the planner by including key facts and differentiators about your hotel and the facilities. Do make sure you don’t overdo it on flowery language and description. This could be the make or break of winning the business.

9. Don’t forget to include attachments such as a factsheet, F&B lists, client testimonials and floor plans. Remember many planners will never have spoken to you or seen your venue so you have to do everything to make sure you are at the top of the selection list 10. Finally turn no’s into yes’s. Rather than getting disheartened about a rejection from a planner, seek feedback to see whether in the future they would be prepared to consider your venue and why it wasn’t selected on that occasion. In some instances your place simply won’t fit. Sometimes, though, just a few changes to your sales and marketing processes will ensure you are on a winning streak from here on in. therefore when considering catering equipment for 7 day working consult the catalogue.

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The Average Brit Will Spend 14 MONTHS Down The Pub CHEERS! BRITS will spend £90,942 and more than 14 months of their life – at the PUB, a study has found.

The average adult spends just over three hours a week at their local, supping food and drinks worth almost £28 each time.

This means a total of just under seven days a year – the equivalent of more than one year and two months over the average adult lifetime will be spent in the pub.

It also emerged 13,104 alcoholic drinks and 3,276 shots will be sunk in the pub between the ages of 18 and 81.

Kevin Smith, a spokesman for online market researchers OnePoll, which commissioned the research, said: “The traditional pub is a British institution and are still a huge part of our culture.

“Some see a trip to the pub as a way of winding down at the end of a long day at work, while for others, it’s more about big nights out to celebrate a special event.

“For many couples, it’s just a way to escape the kids, tuck into some nice food and catch up with their other half over a cold beer or wine.

“Either way, it seems we are still spending a large amount of our time and money in pubs.”

Simply catching up with friends is the most popular reason to visit the pub, followed by to have a quiet drink and to get away from the partner and/or the children.

Watching the football and wanting to unwind after a long day at work also sees Brits head for their local.

But the study, of 2,000 people, found there is still dispute about rounds with more than one in four admitting they try to avoid having to get the drinks in.

Drinking so slowly that someone else ends up stepping in to get the next round is the most common way to dodge a turn, followed by holding the door open for the group so you get to the bar last.

Other ways to avoid getting a round in include going to the toilet when it’s your turn, pretending to have forgotten your wallet or making an ‘important’ phone call just as everyone’s drinks are running out.

But while three quarters of those successfully get out of getting a round in, three in ten have been caught trying to dodge it.

One sneaky punter pretended to be sick when he failed to cough up for a round while another jammy dodger tried to charge a round to his friend’s debit card behind the bar – until the bar manager announced his trickery to the rest of the pub.

A quarter of adults even admitted to buying cheaper drinks when it’s their turn but make an expensive choice when someone else is getting the drinks in.

As a result, one in ten Brits have even ended up in a row with their drinking buddies over a round A spokesman for OnePoll added: “It’s not unexpected that people round dodge on an occasional basis, but the extent some will go to is quite amazing.”

Top ten ways to avoid buying a round: 1. Drink slowly when it’s your turn so someone else buys the drinks 2. Hold the door open to let the group in so you were at the back when you get to the bar 3. Go to the toilet when it is your round 4. Bought a round as early as possible in the night to avoid expensive rounds of shots later on 5. Pretend to have an important phone call when it is your turn to buy a round 6. Pretend to forgot your wallet 7. Wait until last in the hope people have gone home when it gets to your turn 8. Go out for a cigarette when it is your turn 9. Said you had to go as it was approaching your turn 10. Talk about how skint you are to make your friends feel guilty about asking

Catering Volunteers Needed to Help Homeless People This Christmas NATIONAL HOMELESSNESS charity Crisis is calling on trained chefs, experienced catering staff and keen cooks to provide hot, healthy meals for homeless people at their temporary centres this Christmas.

Crisis at Christmas 2016 runs from 23 – 30 December, with centres set to open across London, Birmingham, Newcastle, Coventry and Edinburgh. As well as warmth, companionship and hot meals, guests will also receive healthcare and specialist advice on housing, work and benefits.

Giving guests three hot meals a day – along with the allimportant Christmas Dinner – is one of the most important services on offer at Crisis at Christmas. Last year the volunteer catering team served 31,482 meals.

Crisis at Christmas centres are run by thousands of volunteers from all walks of life with registration now open at .

Claire Fraser, who has volunteered as a head chef for the last four years, said: “Preparing the food at Crisis at Christmas allows me to be part of truly essential service and is the most rewarding part of my year. It can be a challenge getting everything prepared and you have to be creative with the ingredients on hand if you’re going to provide three hot and varied meals every day, but that

is part of the fun.

“Volunteering with Crisis becomes even more rewarding when you see what a positive impact it has on the guests’ selfesteem. The hot meals help to build their strength over the week which in turn helps them to engage with the support services and start the journey away from homelessness.”

Homelessness has increased markedly in recent years, with rough sleeping more than doubling since 2010, rising by 30% in the last year alone.

Jon Sparkes, chief executive of Crisis, said: “Christmas can be an extremely isolating time for those without a home to call their own. Many of us can take for granted the companionship and shelter we enjoy at Christmas, yet one in four homeless people spends the festive period alone. This year, the number of rough sleepers in England has continued to rise at an alarming rate, and across the UK tens of thousands of people do not have a proper place to call home. Unfortunately, Crisis at Christmas is as important as ever this year.

“It is only through the generosity of thousands of volunteers that help make Crisis at Christmas happen for homeless people. Volunteers can not only bring some much-needed cheer to our guests but also encourage them to take up the life-changing opportunities on offer all year round at our centres across the country.”

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Tips & Tipping - Keeping on the Right Side of HMRC -THEY ARE known by various names, tips, gratuities, service charges (mandatory or discretionary), and they are paid in various ways, paid to employees via a cheque/credit charge, cash gratuities paid into a staff box, tips paid directly to employees “in hand”.

And over the years they have been the source of great debate, with the main question customers ask “what happens to the tip or service charge once I have left the restaurant”? In simple terms, the answer should be very easy, they go to the staff, either individually or in a box and are shared out, but that hasn’t always been the case and has been a source of considerable debate.

Earlier this year, the government produced a report which said that tips in hotels, pubs, restaurants and bars should go to workers and not their employers. This came following an eightmonth review of tipping practices, where the government said charges imposed on staff tips by employers should be scrapped or limited. Service charges on customers’ bills should also be clear and voluntary, the proposals said.

The definition of a tip/gratuity in the eyes of HMRC is: “An uncalled for and spontaneous payment offered by a customer, either in cash, as part of a cheque payment or as a specific gratuity on a credit/debit card”.

The definition of a ‘Service Charge’ in the eyes of HMRC is: “An amount added to a customer’s bill before it is presented to the customer. If it is made clear to the customer that the charge is a purely discretionary amount and that there is no obligation to pay, the payment is therefore a voluntary service charge. Where this is NOT the case then the payment is a mandatory service charge and the money is paid out to your staff. National Insurance contributions are always due on the payments no matter what the arrangements are for sharing out the money.

October 2016

Caterer, Licensee & Hotelier

So, what to do? “What policy should I adopt regarding my staff receiving tips?” A particularly important consideration with Christmas and New Year coming up. Seems simple doesn’t it?

Let them keep them, or put them in a box and share them out.

BUT, Her Majesty’s Revenue & Customs, along with trade unions are watching closely: Cash tips paid directly to the employee If customers give cash tips directly to an employee, or leave them on the table, and those individuals keep them without any involvement from the employer then PAYE does NOT apply. It is the employee’s responsibility to inform HMRC how much they have received when filing their tax return. The employee will have to pay tax on the tips but not National Insurance, and when filling in a Self-Assessment tax return, the employee has to include the tips on it.

Tips included in card or cheque payments If an employer pays these directly to an employee, they’re responsible for making sure Income Tax is paid through PAYE. Sometimes the tips are pooled together and shared out this is called a ‘tronc’. The person who looks after it is called the ‘troncmaster’ and they are responsible for making sure Income Tax is paid.

If the employer decides how the tips are shared out, National Insurance is due as well as tax. The employer is responsible for making sure it’s paid through PAYE. The crucial things to remember are that income tax is due on all tips, no matter how they are given. If tips are offered in cash from the customer directly to the employee, then the employee should declare them for tax purposes. If the tips come by way of being added to a bill paid for by credit card, then it's the employer's duty to declare them for tax!

If any tronc has not been formally registered with the Inland Revenue, then the business is responsible for deducting the tax and if it doesn't want to be liable for NI contributions too, it must ensure that it has no influence on the way by which the tips are divided. This can be done by holding a written record signed by the staff outlining how they themselves have decided to divide the tips.

Make sure that whatever you do is compliant with the rules and regulations published by HMRC, it is worth giving the website visit www.gov.uk/tips-at-work/tips-and-tax

Punch Launches 2017 Box Of Promotions To Publicans Worth £900 PUNCH HAVE made their 2017 box of promotions available for their Publicans, containing all they need to build a buzz and entice customers with engaging and colourful promotional material.

In the 2017 Box of Promotions, Punch Publicans will receive 12 months of POS for an outstanding £70! The pack of material, with a value of £900, includes external and internal POS, as well as imagery for social media use. Additionally, the most important dates in a pub’s calendar also feature within the POS material enabling Publicans to maximise profits at the key times of year. Some of the key dates that feature include; 6 Nations, Valentine’s Day, St Patrick’s Day, Cask Ale Week and Christmas.

Publicans will be able to choose from a selection of items including banners, tent cards and A3 posters. Publicans will also receive bespoke celebratory material such as 6 Nations flags and St. Patrick’s Day bunting, as well as useful vouchers for staff

clothing and feedback cards which enable Publicans’ to gain insight into their customer base.

Jonathan Mitchell, design and print manager at Punch, commented: “Our Box of Promotions offers a cost-effective tool for our Publicans, to raise awareness of activity taking place in their pubs and to entice customers through their door. We encourage our Publicans to order their Box of Promotions in anticipation of a busy and successful 2017!”

To order, Punch Publicans can choose from the following options: • Email: bop@punchtaverns.com with your details quoting banner or correx (landscape or portrait) kit to be required • Via our website: boxofpromotions.com • Visit us at your local Roadshow to place an order • Via the Punch Buying Club For more information about Punch please visit www.punchtaverns.com

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If you have any interesting news articles that would be of interest to our readers please email us at

edit@catererlicensee.com

9

Let’s Get Real with Wine – Debunking Wine Snobbery PETER LUNZER of Lunzer Wine Events announces a global initiative to get the ridiculous bunkum out of the wine tasting industry.

Following extensive research over 20+ years Peter believes that wine consumers deserve honest, down to earth descriptions of the wine they are drinking and not the often pompous, sometimes outrageous ones we get now.

“Its been said before but I am going to say it again, the wine industry is still far too full of snobbery and clap trap. For some reason us wine buffs feel the need to surround our knowledge in superlatives and ridiculous descriptions that make our wine drinkers feel inadequate and out of their depth.”

Peter has researched this over some time and here are a few examples that illustrate his point.

In one wine programme a consumer was asked by the wine expert what he could smell and received a frosty look when he responded “grapes” !!.

One US based wine journal used 8 adjectives to describe one wine whilst a rival journal only used 4 and not one of these were the same.

Some of the most ridiculous taste descriptions Peter has seen in his years delivering wine events include:• Toasted bracken – really!! Do you know anyone who has ever toasted bracken and then tasted it!

• Wet river stones – have you ever put wet river stones in your

mouth – it might be a bit dangerous to try!

• Bulls blood – my question here is whether the bulls blood is cooked or not?!

• Friendly – have you ever had a bottle of wine introduce itself to you?

Peter thinks that the time has come for de-bunking the myths and finding a common ground from which consumers can derive genuine value from a critics remarks rather than being left pondering when if ever they had sniffed and logged the smell of Bergamot or the flowers of a Seville Orange tree.

Peter accepts that the organic nature of wine frequently creates analogies between the liquid and other organic matter however, saying that a wine bouquet is reminiscent of a `Long Island Potato field after an August rain` is almost certainly stretching things a bit far.

There are many more examples and Peter is forever seeing completely contradictory reviews from different wine experts about the same wine. So how are us mere consumers supposed to decide when the descriptions from the so-called wine experts are often ridiculous and contradictory. Lunzer Wine Events has always taken a more honest and user friendly approach to wines and is advocating that the rest of the industry follows suit with the “Get real” campaign. Peters approach is to provide background information about wines and their methods of production so that every guest has the freedom and encouragement to trust their own judgement and most importantly, decide what they like.

If you want to find out more about the Lunzer Wine Events “Get real” campaign then get in touch with Peter who has files full of ridiculous examples of wine descriptions to share alongside his own very honest and down to earth approach to helping mere mortals like us just enjoy the wine we drink without feeling like idiots.

The Finest Chefs To Compete In Two High Profile Culinary Competitions THE EPPS European Pizza and Pasta Show debut at Olympia London i=on 9-10 November firmly establishes UK’s leading role as the centre for food innovation.

On the 9th of November renowned Pizza chefs as well as National Pizza Teams from all over Europe will compete on stage to be crowned the Best Classic Pizza Makers in Europe.

Judged on the finest taste of the product and the exceptional baking skills of the chefs, the competitors will battle to win the prestigious title of European Classic Pizza Champion in an unprecedented Pizza Bake Off. The search is also on for the UK’s finest Pizza and Pasta Chefs with some 200 entries to the flagship PAPA Competitions. For a mouth-watering live experience, PAPA – The Pizza, Pasta and Italian Food Association, is bringing on the 10th of November all 8 Grand Finals to the second day at EPPS in Olympia, judged by the great Theo Randall. Join us not only for the visual feast but you can also taste the amazing creations.

Following the UK vote to exit the EU, international

importers are taking the opportunity to not only access the UK market but to firmly establish their presence in Great Britain, where the Pizza and Pasta trends are positive with constantly growing demand for new produce.

Organised by IPR Events London in association with PAPA – Pizza, Pasta and Italian Food Association, The European Pizza and Pasta Show 9-10 November, is Europe largest B2B trade event to bring together wholesalers and retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies with equipment manufacturers, specialist ingredients, product suppliers and service providers.

Supported by the British Hospitality and the British Restaurant Associations and sponsored by Kiren Group, Jestic and L’Aquila, the inaugural event will see some 100 exhibitors, showcasing over 500 leading brands, 10+ seminars and the world leading Food and Beverage Law and IP Summit, taking place alongside the show.

For more information see the advert on page 9 or visit www.pizzpastashow.com

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PwC Hotels Forecast 2017 - Facing The Future: A Question Of Balance PWC’S LATEST U.K. hotels forecast shows that a combination of economic and political uncertainty along with corporations cutting their travel budgets mean that London hoteliers face a possible adjustment period where business guests could be replaced by more leisure travellers. In terms of the provinces, PwC’s forecast for 77% occupancy rates this year and in 2017 would be the highest on record.

The forecast for London remains cautious; with a year-on-year forecast for occupancy decline of 1.8% in 2016 and a further marginal decrease of 0.8% in 2017, taking occupancy down a percentage point to 80%. Average daily rate (ADR) growth is forecast to decline by 1.1% in 2016 but sees a minimal 0.4% gain in 2017, which takes ADR to £141 and £142 respectively. This also drives revenue per available room (RevPAR) declines of 2.8% this year and a further 0.5% in 2017, taking RevPAR to £114.4 this year and £113.8 in 2017.

A: Actual F: Forecast Occupancy % ADR (£) RevPAR (£)

London 2015A 82% 143 118

% growth on previous year -0.9% Occupancy 2.4% ADR 1.8% RevPAR

2016F

Provinces 2017F 2015A

2016F

2017F

81% 141 114

80% 142 114

76% 67 51

77% 68 53

77% 70 54

-1.8% -1.1% -2.8%

-0.8% 0.4 % -0.5%

1.0% 5.0% 6.4%

1.0% 2.4% 3.4%

0.5% 1.8% 2.3%

Econometric Forecasts: PwC Benchmarking Data: STR Global, August 2016

According to forecast data* there will be around 625,000 rooms open across the UK by the end of 2016 with a further 18,000 rooms forecast to be added in 2017. Of this total, over 7,000 rooms are expected to open in London in 2017 – about the same as the combined 2017 pipelines for Edinburgh, Manchester, Aberdeen, Belfast, Birmingham, Cambridge, Liverpool, Leeds, Glasgow and Bath. In total a further 11,400 rooms are forecast to open in the regions.

Commenting on the latest forecast, Liz Hall, Head of Hospitality & Leisure Research at PwC, added: “Uncertainty is dangerous and lower confidence pre and post the EU Referendum, as well as an economic slowdown, have impacted corporate budgets and travel, a vital segment for hotels. Hoteliers will need to make up for this by attracting more leisure travellers.

“But, a slow absorption of new rooms in London and some regional cities may put pressure on trading. Add to this mix, brisk growth in serviced apartments and Airbnb listings and it’s a case of weaker demand chasing more rooms.”

“However, falling Sterling may bring some short term benefits to leisure tourism to London and international destinations such as Edinburgh. It may also result in more staycations across the United Kingdom.”

Deals: Compared to the unprecedented levels of UK hotel transactions of c. £9.3 billion in 2015, we have seen a significant slowdown in deal activity so far this year (a c. 70% fall year on year), mainly as a result of the continued uncertainty both in the run up to the EU referendum, and following the UK’s vote to leave.

While we are expecting a pick-up in transactions completing towards the end of the year, overall we anticipate total deal volume of around £5.5bn for 2016 – just exceeding half the prior year’s record levels.

The forecast also anticipates that 2017 will likely consist single assets and smaller clusters rather than the larger portfolios of 2015. This, combined with forecast slower RevPAR growth across the UK means that overall PwC expect 2017 deal volumes to reach levels slightly lower than the current year, at around c. £5.1bn.

Commenting on the latest hotel deals forecast, Samantha Ward, Head of Hotels at PwC, added: “Following the EU referendum vote, it appears that a number of deals that were in

progress may have potentially fallen through or been delayed due to negotiations on potential price adjustments. On the other hand, the fall in value of the sterling and the low interest rate environment are both expected in the short term to boost levels of interest for inbound investment from regions such as Asia.

“We forecast some overseas inbound investment to remain in 2017, albeit we anticipate that this may be below historic levels as a result of continued uncertainty in the real estate market, with some overseas investors changing focus to other European countries.”

“As a result, we anticipate transaction levels to be relatively subdued in 2016 and 2017 in comparison to 2015 but expect a flight to good quality core hotels as risk premiums widen across the market.

London: A drop-off in demand for London hotels contributed to a disappointing H1 2016, with RevPAR declines of 3.5% to June. These declines have been driven by occupancy falls each month between November 2015 and June 2016. ADR has also fallen in 4 of the first 6 months of 2016.

Whilst demand has been slowing, London new supply openings shows an average long term growth rate of around 2.3% since 1995. While 2012’s record peak in openings of 6.4% remains unchallenged, growth continues above average and indeed 2017’s growth rate is approaching 5%.

Commenting on London hotels supply, Liz Hall, Head of Hospitality & Leisure Research at PwC, added: “Our view is that an almost 5% increase in supply in London next year could limit the potential beneficial boost from more leisure business as a result of the lower valued pound.

Against a weaker economic backdrop and softening demand a more cautious future investment and development attitude is also likely. In the regions there could also be an imbalance in supply and demand in some cities.

“One of the key factors for growing supply has been the phenomenal growth of the budget sector in the capital which has been remarkable, and rooms available for travellers has more than doubled in the last 15 years. Around 42% of the current active pipeline in London comprises budget rooms and they make up around 20% of London’s room stock.

The main impact on supply is on traditional 3 and 4 star hotels squeezed by a growing quality limited service sector and increasing 4.5 and 5 star hotels in the capital”

Provinces: In contrast to London, many cities in the Provinces have experienced a good year-to-date with overall regional RevPAR up 2.6% to June, albeit the pace of growth continued to slow and occupancy levels fell in many cities. Overall, to June, the Provinces saw a 0.7% decline in occupancy but a 3.3% ADR gain. The Provinces have seen growth continue in July, according to STR Global, with RevPAR up 4.3%.

Cities faring very well included Birmingham where RevPAR was up 9.5% to June; Brighton saw a gain of 10.7%; Manchester was up 6.6%, in Wales Cardiff was up 4.3% , and in Scotland, Edinburgh enjoyed 6% growth. In contrast, Aberdeen continued to struggle with RevPAR down over 36% and Newcastle saw falls of 6.7%.

Commenting on the forecast for the provinces Liz Hall, Head of Hospitality & Leisure Research at PwC, added: “Occupancy rates remain a crucial benchmark for profitability for the hotel sector.

Regional occupancies have climbed back into the 70% mark since 2011 and have been creeping up since then, hitting 76% in 2015 and 77% in 2016. Our forecast for 77% this year and in 2017 would be the highest on record, driven partly by structural supply shifts towards a greater proportion of budget rooms.”

Sharing Economy: Another section of the forecast also focused on how more hoteliers are now picking up the impact of P2P (peer-to-peer) accommodation platforms on their bottom line and more are taking the threat from this segment seriously. Penetration of the P2P business travel segment and a push into the regions will drive further growth.

Commenting on the sharing economy statistics, Liz Hall, Head of Hospitality & Leisure Research at PwC, added: “Peer-to-peer accommodation is now one of the most established sharing economy sectors – we estimate that nearly £3bn of commerce was generated across these platforms in the U.K. alone in 2015 and this could rise to nearly £30bn by 2025.

More disruption is expected and in London, key P2P name, Airbnb, recorded a 54% growth this year.”

Maidaid Signs International Rugby Legend THE DISH and glass washing experts Maidaid, have teamed up with International Rugby legend and England team manager Richard Hill MBE, appointing him as their Brand Ambassador for 2016 / 17.

Richard Hill played 71 times for England over 15 years and is one of only a handful of players to have been selected for three British and Irish Lions tours.

Maidaid Sales Director, Julian Lambert, says, Richard is the perfect choice for us as he embodies Maidaid’s core values of durability and reliability with a consistently high performance. As a Rugby world cup winning flanker (and a kitchen porter as a teenager) Richard knows all about the unseen, dirty work and hard graft that goes on behind the scenes to deliver excellent results.

Telegraph journalist, Brendan Gallagher, once wrote of Richard, “…he has just always been there, doing his rugby thing better than anyone else…” Maidaid has also quietly been doing its thing, better than anyone else, for over 40 years. Coincidentally, both Maidaid and Richard are the same age.

Asked about his new position Richard Hill confirmed that he has to think carefully about becoming associated with a company. “The more I have learnt about Maidaid the more I see how they reflect my own personal values. Its products really are second to none and they always go the extra mile to provide a great after sales service.

I am looking forward to representing Maidaid in the coming months, in particular with their clients and prospective customers in the sporting world, such as top rugby and sporting venues whose bars, kitchens and conference outlets would all benefit from Maidaid’s equipment.”

Maidaid equipment is available exclusively from Maidaid distributors.

Reader enquiries Telephone 0845 130 8070 Website- www.maidaid.co.uk

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Caterer, Caterer, Licensee Licensee&&Hotelier Hotelier

June 20162016 October

Record Summer for Cumbria’s Tourism Industry PROVISIONAL FIGURES from Cumbria Tourism’s research team reveal record occupancy figures for the county’s accommodation providers over the last three months.

As the county’s official destination development organisation, Cumbria Tourism represents more than 2,500 members and carries out the monthly Cumbria Tourism Occupancy Survey to monitor performance across hotels, guesthouses, B&Bs, self-catering, and camping and caravan sites.

The latest figures reveal a bumper performance across the board in June. There was also steady room occupancy for serviced accommodation in July and August, with self-catering having a record couple of months.

These provisional statistics locally reflect the national trend for staycations, partly stimulated by the fall in the exchange rate following the EU referendum.

Ian Stephens, Managing Director of Cumbria Tourism, says, “These are positive figures for the county’s £2.62 billion tourism industry, with an increasing number of people deciding to stay in the

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All our quotations are no obligation and we are on hand with friendly, informed advice and recommendations. Offering

UK for their summer holidays and making the Lake District, Cumbria, their destination of choice. The challenge now is to maintain this momentum for the traditionally quieter months of the year, which is why Cumbria Tourism is planning to collaborate with a range of different organisations and areas to launch a major winter marketing campaign to promote the Lake District, Cumbria, as an all-year-round visitor destination.”

With Cumbria’s self-catering occupancy reaching an alltime high over the summer, it’s been a particularly busy time for businesses like Lakelovers, which has 450 self-catering cottages across the Lake District.

Managing Director of Lakelovers, Paul Liddell, says, “Lakelovers are continuing to experience a surge in occupancy in Lake District self-catering which began to peak in June this year, followed by further increases in July and August bookings, leaving our company with simply little to no availability over this prime period. Our website has also seen huge growth in unique visitors throughout this period and at the time of reporting this good news, September is following this superb trend."

Flowrite also offers an experienced installation service which can provide cost-saving solutions to suit the specific requirements of your site; and a bespoke asset monitoring solution which provides round-the-clock monitoring of your facility’s critical equipment to safeguard against any risk of failures.

In particular our company prides itself on its customer service promise -‘The Flowrite Experience’. All of our employees receive specific training in this area and are tasked with demonstrating the company’s four key behaviours of Visibility, Excellence, Ownership and Trust at each and every customer call they make.

Please contact us if you require any advice on the optimum refrigeration and air conditioning options for your facilities on 0845 603 4040 or alternatively email us at enquiries@flowriteservices.co.uk See advert on page 9.

Truly independent advice from an independent energy consultant. As part of our procurement process we work with up to 23 Energy Suppliers across the UK Energy Market in order to obtain the most competitive tariff rates, saving you money. Energy monitoring solutions can be retro fitted and show you where and when you spend money on your energy. This allows you to fully take control of your energy costs, identifying waste and implementing changes to become energy efficient.

Energy Jungle are an independent energy consultant, negotiating gas & electricity renewals for commercial businesses and offering effective energy monitoring solutions.

For further information visit www.energyjungle.co.uk or see the advert on page 14.

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Winner Of Best British Roast Announced THE WINNER of the Best British Roast Dinner competition has been announced as Bunch of Grapes in Pontypridd, Wales.

Bunch of Grapes won over judges thanks to its fresh, locally sourced and seasonal roast menu, cooked to perfection.

In addition to the prestigious title of Best British Roast Dinner 2016, Bunch of Grapes has also won the grand prize of £10k of PR support to help make it famous for its roast.

To win the sought after title, Bunch of Grapes fought off stiff competition from nearly 2,000 entries – a record for the competition, which is now in its fifth consecutive year.

After being announced as one of five regional winners, Bunch of Grapes was visited by a team of mystery diners who decided its roast really cut the mustard and deserved to win the prestigious title of Best British Roast Dinner 2016.

Chris Brown, channel trade marketing manager at Unilever Food Solutions, said: “In five years of running this competition, we’ve never seen so many

top quality entries. Our judges certainly had their work cut out. However, in the end, they decided Bunch of Grapes’ roast was just a cut above the rest.

“A huge well done to everyone at Bunch of Grapes and also to our finalists – the regional winners from South England, Midlands, North England & Scotland. While they missed out on the top spot this year, they can still be incredibly proud of what they’ve achieved.”

Each of the regional winners (below) will receive £2,500 of PR support to help them drum up extra business off the back of their success in the competition.

The Granville, Canterbury (South England) The Narrow Boat at Weedon, Northampton (Midlands) The Blue Pig, Manchester (North England) Kyloe Restaurant, Edinburgh (Scotland) Nick Otley, owner of the Bunch of Grapes, said: “We’re really happy to have won – it’s an awesome achievement. Being shortlisted last year, it’s been great to top that this year and take the national title. It’s a real testament to our commitment to be the best we can be.”

Free Laundry Audit Shows Hoteliers How to Save at Independent Hotel Show GIRBAU UK is offering visitors to Stand 53 at the Independent Hotel Show a free laundry audit to identify exactly what savings they can be achieved by installing an on-premise towel laundry.

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

Hotels installing a Girbau towel laundry typically expect to make savings of between 25% and 45% or even more, while taking operational control and improving quality.

Return on investment is between 12 and 18 months, including capital expenditure, utilities and labour costs.

To accurately identify savings, Girbau laundry consultants undertake a desktop analysis using data on current wash weights and loads per day to provide a detailed financial breakdown comparing outsourced costs with savings achievable inhouse. Laundry consultants on the Girbau stand will include Stephen Hodgkins and Debbie Jones.

Product highlights on display at

the show will be the ED Ecodryer range of energy efficient dryers, believed to be the most energy efficient commercial dryers on the market, and the Girbau HS 6 Series range of washers, which are Water Technology List approved. Hotel businesses purchasing new Girbau HS 6 Series washers can benefit from 100% tax relief under the Government’s Enhanced Capital Allowance Scheme.

Girbau works with leading hoteliers globally and in the UK including: Hilton Worldwide, QHotels Group, Nirvana Spa, St Martins Lane Hotel, Britannia Norbreck Hotel, Savoy Hotel, Ritz Hotel, Berkeley Hotel and many more.

Girbau is the only company in the UK to manufacture, install, service and maintain a full range of commercial laundry equipment and has more than 55 years’ experience in helping hotel customers to design, set up and operate laundries.

For more information visit www.girbau.co.uk or visit 01462 427780.

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Wetherspoons See Record Sales as Martin Speaks About Brexit JD WETHERSPOON announced record sales and a 5.4% increase in revenue to £1,595.2m in its preliminary results for the 52 weeks to 24 July 2016.

The company has also seen a 3.4% increase in like-for-like sales and a 3.6% increase in profit before tax to £80.6m, all before exceptional items.

Commenting on the results, Tim Martin, the Chairman of J D Wetherspoon plc, said: “I am pleased to report a year of progress for the company, with record sales, profit and earnings per share before exceptional items.

“The government is actively considering ideas for generating jobs and economic activity, especially in areas outside the affluent south of the country – VAT equality, as the trade organisations BBPA and ALMR have demonstrated, is a very efficient and sensible method of helping to achieve these objectives. Tax equality also accords with the underlying principle of fairness in applying taxes to different businesses.

“In the run up to, and the aftermath of, the recent referendum, the overwhelming majority of FTSE 100 companies, the employers’ organisation CBI, the IMF, the OECD, the Treasury, the leaders of all the main political parties and almost all representatives of British universities forecast trouble, often in lurid terms, for the economy, in the event of the Leave vote. For example, claims were made by David Cameron and George Osborne that family income would eventually be reduced by £4,000 per annum, that mortgage interest rates would increase and that house prices would fall – claims which were supported, in terms, by Mark Carney of the Bank of England.

“City voices such as PwC and Goldman Sachs, and the great preponderance of banks and other institutions, also leant weight to this negative view. For example, Paul Johnson of the Institute of Fiscal Studies (The Times 28 June) stated that there was “near-unanimity” among economists in favour of Remain.

Rather amazingly, he added: “I take as given that we economists were collectively right about the (bad) economic consequences of leaving the EU.” Johnson then cites this consensus as evidence for the economic truth of the Remain case. This is a strange argument to advance since consensus forecasts from economists, who generally failed to forecast the last recession or the catastrophic flaws of the euro, are almost always delusional. As Warren Buffett has said, forecasts tell you a lot about the forecaster, but not about the future. Economic forecasts from over-confident pundits such as Mr Johnson are an important component of Benjamin Graham’s ‘Mr Market’, the mythical punter who gets everything wrong.

“Just as the combined intellectual weight of the ‘good and great’ could not see through the flaws in the euro, they have, with honourable exceptions, been unable to see that the principle flaw of the EU – an absence of democracy – will almost certainly lead to further economic and political chaos, and to more dire consequences for those who are subject to EU decisions. The overwhelming economic evidence is that successful countries are democracies – Mr Johnson and like-minded economists really do need to stick that point in their pipes and smoke it. For all their faults, democracies produce the greatest level of prosperity and freedom. As in the case of the euro, the general public has a much

better perception about this overriding factor than the consensus of intellectual opinion. I have written an article on this general subject for Wetherspoon News, which is attached at the end of this statement (appendix 1).

“Now that the gloomy economic forecasts for the immediate aftermath of the referendum have been proven to be false, ‘Scare Story 2’ is that failure to agree on trade deal with the EU will have devastating consequences. This was articulated by fund manager Nicola Horlick this week, who told Radio 4 listeners that leaving the Single Market would relegate the UK from the 5th-biggest economy in the world to the 8th or 9th.

In contrast, Wetherspoon’s experience indicates that reaching formal trade deals with reluctant counterparties is impossible – and it is unwise to try.

“For example, I personally agreed on terms with one of our biggest suppliers, a major PLC, for a new seven-year contract about 12 years ago. Although the deal was put in the hands of lawyers, it was never signed or ‘ratified’ during this time, although we traded successfully for the anticipated duration.

We subsequently agreed on a deal for a further seven years – and that has not been signed to this day. Indeed, we have traded without interruption with this company for 37 years. In contrast, deals with some suppliers have been rapidly embodied in formal contracts. Over the years, we have agreed on thousands of ‘trade deals’ with big and small suppliers: some are formal contracts, some are ‘hand-shakes’, some are short term, but many last for decades. The commercial reality is that you can lead the horse to water, but you can’t make it drink.

“This is especially true of the EU – an organisation of Byzantine complexity, run by five unelected presidents, with input from numerous other parts of the many-headed Hydra. It has struggled to reach trade deals with most of the world’s major economies, for example, the USA, China and India. The UK is an enormous trading partner of the USA, generating a substantial surplus for us, in spite of the absence of a ‘deal’ and it would be unwise to clamour after a specific formal agreement to replace existing arrangements in these circumstances – the back of the queue is a good place to be. Former Chancellor Nigel Lawson (Financial Times, 3/4 September) and many others advocate leaving the EU and trading afterwards with it on the basis of World Trade Organisation rules. If the EU is keen for a trade deal, we should cooperate, but unelected apparatchiks like President Juncker can’t be controlled – which is one of the main reasons we voted to leave.

“Common sense … suggests that the worst approach for the UK is to insist on the necessity of a ‘deal’ – we don’t need one and the fact that EU countries sell us twice as much as we sell them creates a hugely powerful negotiating position. If WTO tariffs apply, the UK will receive twice as much as it pays.

Boris Johnson, David Davis and Liam Fox will achieve far more for the UK by copying Francis Drake and playing bowls in Plymouth, rather than hankering after an EU agreement, although time spent in improving arrangements with Singapore, New Zealand and India, for example, may be well spent.

“Since the year end, Wetherspoon’s sales have continued to be encouraging and increased by 4.1%. Despite this positive start, it remains to be seen whether this will continue over the remainder of the year, given the strong like-for-like sales in the last financial year and what remains a very low-inflation environment.

“We will provide updates as we progress through the year, but we currently anticipate a slightly improved trading outcome for the current financial year, compared with our expectations at the pre-close stage.”

Britons Paid More Than Other EU Staff at Restaurants

A SURVEY from from hospitality recruiter The Change Group has revealed differences in salaries in London’s top restaurants depending on nationality.

It shows British employees are earning on average 18% more than their European counterparts and 20% more than people from non-EU countries. At an average of just over £34,000 per year, only German workers earn more than their British counterparts.

The top 10 highest paid nationalities in London restaurants (with percentage difference to UK nationals) Germany: £34,071 (+5.7%) UK: £32,207 South Africa: £31,583 (-1.9%) Australia: £30,824 (-4.3%) Ireland: £30,462 (-5.4%) France: £29,675 (-7.9%) India: £29,639 (-8.0%) Spain: £27,436 (-14.8%) Slovakia: £27,391 (-15.0%) Italy: £27,157 (-15.7%) A more thorough examination of what the most experienced hospitality workers from different countries earn in London exposes a similar picture, on average, British general managers, sous chefs, head chefs and chefs de partie are generally earning more than their counterparts from Europe and the rest of the world.

General manager Rest of the world: £37,971 (+0.3%) UK: £37,870 EU: £37,027 (-2.2%) Head chef UK: £37,296 Rest of world: £35,719 (-4.2%)

£34,412 (-7.7%) EU: Sous chef UK: £28,863 EU: £28,046 (-2.8%) Rest of world: £27,063 (-6.2%) Chef de partie UK: £24,068 Rest of world: £23,261 (-3.4%) EU: £23,242 (-3.4%) The data also revealed that over 50% of people looking for restaurant work in London are from the EU (55%). Around a third of applicants are British (35%) and a quarter from non-EU countries (10%).

The analysis is based on 1,982 registrations at The Change Group between January and August 2016 by experienced people applying to work at top London restaurants.

Craig Allen, founder and director of The Change Group, said: “London restaurants are very diverse places with people from all over the world working together to deliver some of the best cooking and service on the planet.

“However our data suggests there is a discrepancy in terms of the salary expectation with employees from certain nationalities more regularly taking lower paid and generally less skilled positions than those from other countries.

“This situation has significant implications for restaurants moving forwards depending on how the Brexit negotiations evolve around freedom of movement for EU workers. If there are fewer EU workers in the UK this could result in wage bills rising for London restaurants.

“We could also see a worsening battle for talent in London as Britons only make up a third of applicants for jobs in the top restaurants, despite the fact that they are some of the most highly paid workers.

“Whatever happens with Brexit, we strongly recommend that industry leaders, government and the education sector does more to encourage more British people to work in hospitality.”

FeeMaster Smart: Simple & Effective Parking Management System WITH FEEMASTER Smart Parking Management System it’s possible to both improve guest satisfaction and generate an income from the hotel car park. It offers a flexible option to charge both short-term and longterm visitors whilst improving security and preventing car park misuse by unauthorised users.

FeeMaster Smart has been designed as a standalone system incorporating the latest RFID technology thus reducing installation costs. Its modularity and flexibility makes it an ideal solution for a wide range of parking and general access control applications, providing high security as vehicles can be parked securely in a barrier controlled environment.

The system incorporates comprehensive access control features to manage access by staff, business delegates and gym/spa members or to simply enable taxi drop off access. FeeMaster Smart’s management console is compact and simple to use enabling reception staff to issue parking permits whilst built-in transaction logging helps to avoid loss of revenue through fraud.

Log onto www.nortechcontrol.com/news/case-studies to find out how the Holiday Inn Express, Grimsby & the Holiday Inn, Brighton benefited from Nortech’s FeeMaster System.

Nortech, People and Vehicle Access Control Solutions tailored for you.

Contact Nortech Control Systems Ltd on T: 01633 485 533, E: sales@nortechcontrol.com or visit W: www.nortechcontrol.com or see the advert on page 16.

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Bar and Cellar Equipment

Premium Bottle Beers and Your Business

Contribution by Maggie Cubbler, Beer Sommelier, Beer Hawk

MAGGIE CUBBLER is a qualified Beer Sommelier, working for online retailer Beer Hawk. Here she answers some key questions caterers and hoteliers face when considering stocking premium bottled beers.

How can caterers and hoteliers ensure they are selecting the best premium bottled beers?

The key element to this question is to start by doing your research and selecting a great supplier. By building a relationship with a trustworthy and informative beer retailer, this will set you in good stead for future success. You will know a great supplier by how they select and keep their beers and by the knowledge they demonstrate when discussing them with you.

You should expect that your beer supplier has actually tasted the beers they are selling and that they care for them properly.

They will have a wide range available at their freshest and will have their own relationships with brewers and importers so as to ensure the best product at the best price.

Is it best for them to play safe with well-known brands or go for unusual/unheard of brands?

As a licensee, you will know and understand who your customers are. They may be mainly local people, regulars who return again and again, or you may be in a position to receive passing trade and tourists. These days, everyone has one eye on their Trip Advisor ratings and the pressure is on to make sure you’re serving good quality products with great service, so getting everything right really matters.

Once you’ve determined who your typical customer is and what their general habits are, you can start to make more informed choices about what you want to offer.

There is a lot to be tasted in the world of beer and discovering the next great one is part of the fun! Local beers are very popular and it's always wise to feature as many as possible, even if the brand is a relative unknown. Local beers are usually made to a high standard, with indigenous ingredients and the local water being an important factor. Local beers give you an air of authenticity and integrity and it’s great to be able to offer something different.

How do caterers and hoteliers weigh up the risks of how much stock to bring in?

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

Beer is a perishable item. It won't go bad in the way that a pint of milk would, but its quality, flavour and freshness will be affected over time. Light lagers taste best when enjoyed within four months of their bottling date, while high-alcohol dark beers can potentially be aged for years. Generally speaking, the higher the ABV, the longer the shelf-life and remember that very hoppy beers (IPAs, Pale Ales, etc.), should be enjoyed as fresh as possible before their hop flavours begin to deteriorate.

Light, heat, moisture and time can all affect the quality of bottled beer. A hotelier or caterer will mitigate the risk of losing stock due to slow turnover if they store their beer properly: refrigerated, away from sunlight and relatively dry.

Refrigeration can maintain the flavour quality much better than

even storing at room temperature. Beer is damaged if exposed to sunlight so brown bottles are best at keeping out the sunlight, although it’s not 100%, while clear and green bottles do not protect the beer. Even fluorescent lighting can do the same damage in the cellar or refrigerators, so if you want to avoid waste, never buy clear or green-bottled beer or else make sure it can sell quickly.

Finally, any business selling beer should understand its turnover rate and how quickly they move their beer.

Maintaining a first-in, first-out system is important. Beer usually carries a best-buy date, so make sure you can sell that beer well within the dates. Some countries labelling laws require a "brewed on" date instead and your beer supplier should be diligent about making sure they have the freshest beer possible.

They should welcome you enquiring about the dates are on the beer you're interested in so you know how much you would be able to purchase and subsequently sell.

Never, ever, ever sell old beer.

How can they create focused themes or tasting evenings to bring customers an interesting and fun selection of beers?

There are plenty of opportunities to take a theme for an evening or a weekend. Sporting events like the Six Nations, the Euros or the World Cup, the Olympics, all give opportunities to run longer themed activities using food and beer to great effect. Beer, in my opinion, is a much better match to food than wine because of its diversity, so there really is something for everyone. Gone are the days when beers were the sole province of men; plenty of women enjoy beer and using a theme, whether it’s Hallowe’en, Valentine’s Day, or Mothering Sunday, to create a sense of occasion in your establishment can be tremendously successful.

Local breweries and those further afield often create seasonal beers, with brewers using fresh, in-season ingredients.

Tasting nights, featuring the current season's beers from the region, combined with a seasonal menu, would be great way of bringing in customers and showcasing both your food, your service and your beers! The larger festivals, like Christmas and Easter, bring with them a slew of festive or celebration beers and they should be embraced, using the guidance provided here about storage and selection, to bring some fun and cheer into your beer offering at regular times of the year.

What other challenges do you think caterers and hoteliers face regarding which beer to buy?

There is truly an overwhelming choice of beers available and caterers and hoteliers can be a bit daunted, wondering where to start. With over 1800 - and growing - breweries in the UK alone (not to mention literally thousands of imports) it can be quite challenging selecting select beers that will be right for your customers. That's why seeking out the help from beer sommeliers and other beer experts is so important; we can help guide your choices so that they complement your food offerings and satisfy your customer base. This takes me right back to the beginning; do your research, build a good relationship with a trusted beer supplier, who will be there to guide you through the choices you face; and understand your customers. Beer is a wonderful product and there’s lots of enjoyment to be had, experimenting with different styles and sharing new beers with your customers to keep them coming back again and again!

Bar and Cellar Equipment

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Good Pints Come From Good Cellar Management Filton Brewery Products - Preserving the Quality of Real Ale PEOPLE VISIT hotels, pubs and restaurants for many different reasons, but one thing’s for sure; the drinks on offer are always near the top of the list. Sourcing the best beers, providing entertainment and getting the marketing right, will only get you so far; without a good quality product, served at the correct temperature, customers will go elsewhere. The cellar is at the core of every establishment, and management of the cellar is key to serving the perfect pint.

There are a number of golden rules that must be followed if quality is to be assured. Keeping the cellar at the correct temperature is essential, as is maintaining a regular cleaning routine, methodical stock rotation and a thorough staff training programme. Not only will good cellar management keep customers loyal but it also creates a more cost-efficient operation by reducing energy costs and wastage.

The physical cellar environment is a key consideration.

Energy efficient lighting should be installed and turned off whenever possible to limit the heat it generates. Locating any heat producing equipment, such as line fridges, freezers and icemakers, outside the cellar also reduces the workload of the cooling system. Ensuring the cellar is clutter-free will also help

Proton Group Ltd.

For the past 40 years Proton Group Ltd. have been providing high quality cleaning solutions to publicans, restauranteurs, hoteliers and stadium managers.

Proton are a market leader in Beverage Dispense cleaning, glasswashing, dishwashing, laundry and janitorial hygiene chemicals and have created a number of unique products such as Quash® - The Lipstick Pre-Treatment System, Renovate® - The Glass Restorer and now Beer Line Precise®

The New iTilt from Hijack HIJACK HAVE been at it again, innovating and improving their quality range of products The new Hijack iTilt, is a unique development in the care and dispense of your real ales.

Using the iTilt is SIMPLICITY itself.

Place a new cask on the frame, insert the Cask Ventilator, pop the handle into the stillage and tilt, that’s all there is to it.

Your cask isn’t constantly on the move, iTilt does it all.

Nothing could be simpler, and there’s no springs to go soft with age, (as they do in time).

the cooling system to operate more efficiently.

A constant temperature of between 11 and 13oC needs to be maintained. By monitoring temperature a landlord can make sure the beer is served at the correct temperature and the cooling system is operating efficiently. Overcooling a cellar by as little as 1oC, can increase cellar energy costs by as much as 10%.

Customer complaints often follow if lines have not been cleaned properly or glasses are dirty. A regular routine of thorough cleaning will prevent the build up of scale, biofilm or bacteriological growth in the lines, helping to reduce wastage.

Methodical stock rotation, keeping within ‘best before’ dates, is important as is keeping within recommended sales times. A keg or cask should be kept in the cellar for at least 48 hours before being served. Once on tap, a keg should last no longer than five days and a cask no longer than three.

A programme of staff training, which demonstrates the importance of line cleaning, as well as stock rotation and the wider aspects of good cellar management, helps to motivate members of the team and reduce staff turnover. Loyal members of staff, who are happy in their work, are a valuable asset to any customer-facing business, none more so than in the licensed trade.

Customers expect the perfect pint every pint. By following the golden rules of good cellar management, owners of pubs, hotels and restaurants can deliver their customers’ expectations whilst reducing energy costs and wastage.

- A Pre-measured dose of our premium Beer Line Cleaning detergents for safer more controlled cleaning.

Manufacturing, administration and distribution are all contained at our purpose built site just off of the M62 in West Yorkshire.

We also provide our customers with the very best in support, which can be tailored to their individual needs. From training materials, promotional flyers through to our on-site technical and chemical advice team.

Recently Proton have launched a new Web Sales Portal called Proton-Direct where customers can order a selection of our premier product range for next day delivery.

If you have any queries contact Proton directly on mail@proton-group.co.uk or 01924 892 834.

You can also follow them on Twitter @proton_group or Facebook Theprotongroup Then again, Hijack leaf springs are longer lasting than all the other types of spring.

The new iTilt fits all existing Hijack racking, single tier, two and three tier, plus of course the ever popular floor or bar mount. Hijack has been around for years, supplying the highest quality products to ensure you pull the perfect pint time and time again.

The family run business is friendly and helpful and always willing to discuss your cellar needs.

Ken Skelton, the company owner has constantly pushed the real ale handling and tilting technology and obtained various patents.

Hijack equipment is designed in Yorkshire and made by yorkshiremen.

Forever copied but never bettered.

Reader enquiries - Tel: 01423 563879 or visit www.hijacksystems.com

GROWTH IN the real ale sector continues to rise amid a competitive market and a difficult economy and we believe this is due, at least in part, not only to demand but to the consistency of quality and care in the methods underpinning the various processes through which real ale passes from conception to delivery.

We at Filton take great care to ensure our product range is focused on identifying

InnCellar Equipment

INNCELLAR EQUIPMENT are suppliers of Cask/Keg Beer Products include, Cooling (Jackets©, Saddles, Probes, Ice Blankets ) , Stillage ( Tilters, Beer Festival and Cellar Racking) that have all been developed, with the utmost attention to price, quality, and efficiency.

We now have a new Multi-Purpose Jacket© which caters for the multiple appli-

simpler ways to cool, rack and dispense real ale, both in and out of the cellar environment, whilst retaining the excellence you expect of the equipment we provide.

We have specialised in cask cooling for over 25 years offering a range of items for use in the bar, cellar and at beer festivals, including event hire equipment and our knowledgeable team are always glad to accept your enquiries and offer advice.

Our FREE catalogue is available now.

Contact us on 01323 847386, via email: sales@filton.net or visit www.filton.net.

cations needed to cover the new influx of CASK/KEG variations.

Also widely noticed by customers, has been the introduction of the 3 over 3 Occasional Beer festival racking, 4.5 Gallon (Pin) adaption for our Racking system making these adaptable to the various requirement.

All our products can be complimented by a fully stocked range of ancillary fittings and materials, to achieve the “Perfect Pint”.

If you are looking for that personal touch, backed up by experience. Why not call us, when looking for your next quotation.

Contacts: Mike Williams / Kyle Williams Telephone: 01142 727426 Email: sales@inncellar.co.uk Website: www.inncellar.co.uk

Our Bar Saves £7000 Every Year After installing a single LineClenze device

JOHN WATSON, one of our clients at the Drayton Manor Hotel was astounded when he found out he was set to save £7,000 every year simply by reducing the amount of beer he would normally throw away during the line cleaning process of a single hotel bar.

“Our bar now saves £7000 every year... I cannot recommend the device highly enough.”

The Lineclenze device is a small, compact box that agitates the yeast molecules in beer lines, lessening the amount of cleans required by 75%.

Paul, at the Riverside Bar, StratfordUpon-Avon says: "Anyone wanting to save money should consider the LineClenze system it is well-worth the investment. We have 15 lines here at the Riverside Bar, each

holding 4 pints, which we pour down the drain every time we clean the lines. Thanks to LineClenze we have reduced our line cleaning from weekly to monthly, resulting in significant savings.

What's more our customers tell us that our beer tastes better now!"

With devices installed around the UK in varying different venues, ranging from hotels to pubs, from sports clubs to theme parks, Lineclenze have a positive portfolio of happy customers making yearly savings ranging from £3000 to £20,000 per bar depending on their wastage levels.

For more information on Lineclenze whether that be to delve deeper into the technical side of the device or to browse our testimonials, please visit us at: www.lineclenze.com To arrange a free quote call: 0800 1701564 or email: enquiries@lineclenze.com

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Festive Ordering

Time To Start Christmas Planning!

By CLH News Editor Peter Adams

DIFFICULT TO believe, but it’s coming up to that time of year, Christmas planning!

And experience tells me (and on occasion I learnt the hard way), it’s all in the planning.

Statistically most business and party organisers begin choosing the venues around September/October, so if you haven’t already prepared now is the time.

To any hospitality operator it is quite obvious how important Christmas is to the industry, I remember when I had my restaurant here in Bournemouth, my first booking would start very early December, and it was parties day and night right up to Christmas Eve. There is an immeasurable gulf now in 2016 for Christmas

planning in the hospitality industry than “back in my day” 198794. There has of course been a huge increase in casual dining operators, which, according to reports has consistently led the hospitality sector growth, with sales set to achieve over £5 billion by the end of the year. The other significant difference is social media, gone are the days of tent cards on the table and a quarter page advert in your local newspaper. If you haven’t already been doing so you can build an email database of your clientele, promote yourself on your website, we now have social media, Google, Facebook Twitter and text alerts, but then again so has everybody else. So, if you’re not doing it your competitors will be. Casual dining operators are fortunate to enjoy the benefits of marketing departments, employ dedicated teams

to monitor social media and/or outsource it to specialists smaller hospitality businesses don’t have this luxury, but there are always ways and means.

Probably one of the first and most important aspects of Christmas planning is benchmarking. Do you know what you did last year? How many parties you had, what was the total number of covers, what was last year’s sales what were the profits?

From that you can set yourself targets, realistic goals.

Here are a few tips based on my experience, and some valued input from our advertisers, the list is not exhaustive, we would welcome any tips and ideas that you have and we hope to in our November, and our December issue providers much information as we can to help you make your Christmas not only a very busy one, but as profitable as possible. We hope to bring as many products, services, ideas and tips that hopefully will take that little bit of pressure off!

So let’s kick off with a few: • Goals/targets - See above! Have you set yourself targets/goals? Do you have statistics and data to make comparisons to previous years? Have you costed out your menus? Do you know your profit margins? Do you know what last years best sellers were can you replicate or capitalise on them? Do you know what didn’t sell so well?

• Supply chain - looking back at previous data will give you a good idea of how much stock you had on whether or not it met demand. Have you liaised with your suppliers on when ordering needs to be in place, delivery times, credit terms, opening hours.

• If possible nominate a Christmas coordinator - have dedicated person, who is your first point of sale on enquiries, to deal with bookings, deposits, special requirements. Make sure he or she makes all bookings aware of your policies, with respect to deposits, final numbers, cancellations, making sure contact details, layout, record and diaries kept up-to-date.

• Organise staff - you will be relying on them throughout the Christmas period, and they will be working when everybody else is enjoying themselves. Consider introducing incentives such as personal or collective bonuses, for attendance, timekeeping, achieving targets on Bookings and/or sales. Keep everybody informed in front of house to kitchen, staff let them know what is going on have regular updates and meetings. In particular, make sure they know of any changes or additions. Have a contingency plan, staff can get burnt out stressed and sometimes distracted and not turning when you

need them most, do you have a plan in place. Can you: staff at short notice?

• Get yourself noticed - is your website up to date? Are the menus freely available to download? Do you have a list of contacts you can email? Are your Christmas menus visible and easy to collect in your business? Are you harnessing the power of social media? Do you have signage visible outside? Is your website mobile friendly?

50% of us now view websites and open emails on a mobile device, and more than half of people on the Internet will leave a website within 10 seconds if they are viewing it on a mobile device and it is not mobile friendly!

• Take advantage of enquiries/guests - you will have lots of enquiries and people coming through the doors, try get as much information as you can from them, email addresses, birthdays, anniversaries, all the things you can target market for in 2017, consider offering discount vouchers during the quiet January-March period. Again, make them highly visible and make sure everybody leaves with one!

• Party planners - make sure you have them on your side. They will have organised the whole party on behalf of their colleagues, thank them, and, if they have made it worth your while, reward them, bottle of champagne, small gift hamper maybe even a meal for two or an overnight stay again during a quiet period. Make sure you have all the details so you can contact them early next year • Are you festive? - After all it is Christmas, push out the boat, make sure your premises look as festive as they can be, and make sure that you are well stocked up with all the festive goodies, there is no bigger crime for a party or party organiser than sitting down to a table that doesn’t have a Christmas cracker!!!!! Maybe even take this opportunity post summer to give your place a makeover inside or outside.

• Take stock - not literally, but sit down with your staff early in the New Year and analyse, how did the Christmas period go? What worked, what didn’t, what could we do better, how did we compare the last year, and the most important part, have we made a profit?

As I say, the list is not exhaustive just a few pointers based on my experience I am sure you will have one or two to add.

Christmas is a wonderfully busy period, but also can be the most hectic and stressful period in the hospitality industry. It really is all in the planning, and simple though some of the points are, experience tells me, and on occasion I did learn the hard way, that not having a plan in place, not being able to make comparisons can prove costly.

THE FESTIVE season is a busy time for the hospitality industry and we know just how stressful it can be for you. At Dawn Direct, we pride ourselves on our personal touch to ensure you have a less stressed, more relaxed experience.

rations, indoor and outdoor LED lights, party accessories, chocolates and much more.

We’ve worked hard over the last 15 years to develop solid, lasting relationships with our customers and always endeavour to go the extra mile. From sending you samples to advising on colours, we’ll help you select the perfect collection for your establishment to create the fun, festive atmosphere that your customers will love.

Request your Christmas and New Year Collection Catalogue by calling us on 01236 468 000 or visit www.dawndirect.com

Does Christmas Send You Crackers?

With one of the biggest Christmas and New Year collections available matched with exceptional customer care, it’s easy to see why we’re a market leader. Our collection includes Christmas crackers and co-ordinated tableware, stunning festive deco-

Candi Gifts Unveil New Union Jack Design THIS FABULOUS new range of sturdy printed packing trays and gable boxes are now available with our stunning Union Jack design.

Beautifully made, this selective collection of items sporting our colourful iconic flag, have been chosen with gift making and giving in mind. We have 4 sizes of trays including a mini candy bag tray, right up to a 2 wine bottle size, two sizes of

candy bags with twist ties, a gable box, two sizes of pull bows, teddy bears and ribbons. These are ideal for Great British street parties, gift hampers, sweet wrappings and suitable for shop displays, and would be perfect for celebrations such as the Queen's 90th Birthday and the Olympic Games this summer. salesdesk@candigifts.co.uk 01502 501681 www.candigifts.co.uk

National REAL Vanilla Day – Do Not Say You Haven’t Heard Of It! SINCE IT’S launch in 2014 National REAL Vanilla Day has become a known date in the calendar year for friends and customers of the LittlePod company.

National REAL Vanilla Day 2016 is being royally hosted by Exeter’s newest culinary venue - the fabulous Exeter Cookery School down on the cities quayside!

From the moment chef proprietors, Jim and Lucy Fisher heard about LittlePod they have been staunch supporters of LittlePod’s aim to tell the story of REAL vanilla and where it comes from. It is after all the chefs secret

ingredient!

Jim & Lucy will be cooking recipes from the LittlePod book; Vanilla - Cooking with one of the World’s finest ingredients. The LittlePod team will be there to share the tastings and launch their NEW Vanilla Beer Ice Cream - a perfect accompaniment to those autumn or winter puddings!

All are welcome to come along and celebrate at Exeter Cookery School at the quayside on Monday, 17th October from 2pm for tasters and tea.... this is a free event.

For more information please visit www.exetercookeryschool.co.uk or www.littlepod.co.uk (or call 01395 232022).

Chefwise - Quality Solutions for the Food Service Industry CONTEMPORARY FOOD operations require modern thinking and new methods of meeting changing culinary demands. Where a top chef would have frowned at using prepared sauce bases and desserts, today’s innovators know well made products can help them exercise their creative know-how when it’s needed most, while giving the busy operator more time to explore a larger range of options.

CHEFWISE would like to introduce the “Chef Quality” dehydrated preparations to the food service industry. CHEFWISE products range from flavourful sauce bases, fragrant bouillon and stocks, and seasonings with authentic flavours all just waiting for your signature touch. The Chefwise stocks cost from £0.13p per litre,

with that low salt content that helps all chefs.

Earning special acclaim are fantastic CHEFWISE desserts products, including a ’no baking’ Crème Brulee with a revolutionary caramelised sugar. Portion cost for the Chefwise Creme Brulee is approx £ 0.06p, with a can providing over 130 portions and you only need to make when required.

Rest assured, our experiences in the kitchen have made the CHEFWISE collection of food preparations unique: Each is consistently fresh and authentically flavoured, imparting a natural fragrance and designed to meet modern cooking methods. Special emphasis is placed on offering nutritionalbalanced, Gluten Free and MSG free items that sacrifice none of the flavour top chef’s demand today.

I would welcome your feedback, so contact Seamus Dooey whenever it is convenient at ChefwiseEurope@aol.com.

Please visit our website: www.chefwise.com

Festive Ordering

October 2016

Caterer, Licensee & Hotelier

O’Donnells Crisps Wins Great Taste Awards

GREAT TASTE, the most coveted blind-tasted food awards have just been announced and O’Donnells have won awards for two of their flavours, Irish Sea Salt and also Mature Irish Cheese and Red Onion. Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers.

O’Donnells, Ireland’s number one, hand cooked and gluten free crisps are delighted.

Made in Ireland, O’Donnells Crisps are also Gluten Free for those suffering from wheat intolerance, coeliac disease and the more health conscious amongst us who prefer a gluten-free diet. The range

contains no MSG or GM ingredients and no artificial colours or flavours. Gluten Free never tasted so good!

Retaining all the goodness of homegrown Tipperary potatoes and carefully chosen artisan flavours, the No.1 Irish handcooked crisp now offers more choice and flavour to discerning crisp lovers!

O’Donnells, are now available at all good wholesalers in The UK alongside two other of O’Donnells best-selling natural flavours: Mature Irish Cheese and Red Onion, Irish Cider Vinegar & Sea Salt.

The range is available in a small case of 20 packs per case 50g and the MMRP is £0.90p View the video to see where it all began http://youtu.be/2K1N1pDHbV0 or see ad page 5.

Christmas Comes Early for Peeks

THROUGH THE summer one Dorset business has been organising the sale of three-and-a-half million Christmas crackers.

Peeks, based in Christchurch, has become one of the country’s leading suppliers of crackers and has seen orders up 20 per cent on last year.

The company works about six months ahead of the real calendar so while most people were enjoying their summer holidays, Peeks was in full Christmas mode.

The long-established family business became one of the leading purveyors of crackers after taking over a rival business in 2015, and has seen orders go with a bang this year.

It sells to all the major pubcos, as well as hotel groups, clubs, restaurants and individuals.

Its mail order business remains buoyant and it trades through its web-

site as well as its huge party store.

Managing director Nick Peek, the third generation of the family to be at the helm, said: “We are now selling more than three times as many crackers as we were three years ago - and this year orders are up by 20 per cent.

“The increase has been due in part to the acquisition of a cracker business, but also because more people are buying them.

“Those who go out over Christmas for a meal now expect crackers to be on the table, and pub groups and hotels know this.

“Also, individuals are buying more crackers and having them for occasions other than Christmas.

“After we’ve got the Christmas and New Year stock organised, we’ll be moving on to Burns’ Night, Easter and then the summer season.”

For further information visit www.peeks.co.uk

‘ENVY’ Great Back Bar Presences with the Simplest of Bar Calls ENVY & NV Spirits offers a simple, fresh and independent solution to the drinks industry.

Ideal for the on-trade account that wants great base spirits that stands out from the crowd, or an innovative retail prepared to offer a primary spirit range on-shelf together as a set!

The Set: ENVY® spirits is a mainstream range under one unified brand, that’s includes Gin, Vodka, Whisky, Rhum and Absinthe.

Simple memorable bar call ‘ENVY and textable NV’ are one and the same and protected by EU registra-

tion. A strong back bar presence either solo or bolder as a set, fresh and new with such quality that mixer are only necessary should your customers choose. This is a market space dominated by a few long standing Brands and fewer alternatives. For clients looking for an alternative addition to what every other bar has , ENVY® is a natural choice to project something new with good quality affordable spirits.

Consumers are looking for new innovative Brands outside of the usual, as consumers get excited with new premium gins, we offer a fresh new affordable range across all primary spirits. www.nv-spirits.com

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

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Caterer, Licensee & Hotelier

October 2016

Outside Spaces Somerset Shepherd Huts Taking Up Residence At Richard Corrigan’s Historic Irish Hotel Virginia Park Lodge BLACKDOWN SHEPHERD Huts, based in Ilminster in Somerset, are in the process of creating six of their original Turnkey Shepherd Huts for celebrated Irish chef Richard Corrigan at his exclusive hotel Virginia Park Lodge in Cavan, Ireland.

Richard, who runs in London and was crowned winner of the Great British menu no less than three times, is delighted at the addition of the six Blackdown Shepherd Huts at his exquisite country hotel. He says: ‘We will be using the huts for additional accommodation at Virginia Park Lodge, and we are hoping to have them located beside the lake so our visitors wake up with undisrupted views of the beautiful Lough Ramor.’

Will Vickery and his team are constructing the Turnkey Huts, which are being built to Richard’s specifications, for delivery at Virginia Park Lodge in April 2017.

Will says: ‘Richard’s guests will get the very best huts from Blackdown. Our Turnkey Huts are where we really come into our own, bringing all of our Blackdown Shepherd Huts skills and knowledge to the fore. We’ve

worked with Richard to achieve what he envisioned with the huts. The huts are full of our clever solutions that make our shepherd huts unique and full of character.’

The Virginia Park Lodge Huts will have oak chassis and the Blackdown signature oak cladding, oak steps, hard wood painted windows and doors, oak floor, electrics and plumbing, light switches and light fittings, fold down wall bed, oak table and storage benches, hand-made kitchen unit with oak worktop, Neff hob, integral fridge and kitchen cupboards, shower, basin and toilet.

Blackdown Shepherd Huts have seen a recent rise in demand for their bespoke shepherd huts from hotels and those in the hospitality trade for a range of purposes. From honeymoon suites to extra guest bedrooms, catering outlets, intimate dining rooms, spas, and treatments rooms, and even safari lodges, the shepherd hut is fast becoming the new add on for hotel and catering opportunities.

Inspired by the traditional shepherd’s huts of yesteryear, Blackdown Shepherd Huts, based in Ilminster in Somerset, create their Heritage, Turnkey, and Towby Huts with the hospitality industry in mind.

For further information visit www.blackdownshepherdhuts.co.uk

Outside Structure Solutions OUTSIDE STRUCTURE Solutions are proud to announce that we have now been appointed dealers for the Renson range of terrace covers, roller walls and brise soleil.

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

Renson are one of the largest manufacturers in Europe we are looking forward to showcasing the fantastic Camargue terrace cover which features a pivoting louver roof, built-in roller walls, lighting and heating as well as optional glass walls and sliding panels. This structure is truly the best we have ever seen and will turn your outside area into an elegant dining or chic relaxing zone.

In addition we are pleased to offer the Lagune retractable terrace cover. The roof is held

secure in a frame and then retracts like an awning into a rear wall-mounted cassette. It also features a built-in roller wall to the front and can have side enclosures to suit.

All operated at the touch of a button.

If you are looking for something simpler to help with sunlight through your windows, look no further than our brise soleil. Fixed louvers installed above any window or door will help reduce direct sunlight.

If you would like to see how we can help you transform your establishment with any of these structures please get in touch.

For further information Tel: 0844 561 7679, email: sales@outsidestructures.co.uk www.outsidestructures.co.uk

Grounds For Expansion With Luxury Garden Rooms SAVVY HOSPITALITY managers are seeing the benefits of additional suites in their grounds via the luxury garden room sector.

Discerning customers are willing to pay a premium for stand out accommodation that’s suitably different – and Midlands-based Garden Hideouts are experiencing a surge of interest from the likes of boutique hotels, wedding venues and gastro pubs.

Space optimisation design skills, plus a top quality product that stands up to all the elements can throw at it, have helped position their ultra sleek pods, nostalgic shepherd huts and opulent Arca garden rooms at the top end of a market that is increasingly aspirational.

It’s a complete turnkey operation and a particular USP is each inner is created by a specialist interior designer and comes ready fitted and fur-

nished – add sheets and towels and you’re up and running.

The ‘Luxe’ pods start at a generous 4 metres wide and 4.75 metres deep and are like nothing else on the market. The designer bedroom (with luxury en suite) will have guests fighting over it, plus it’s the ultimate bridal suite, while the interior design scheme wouldn’t look out of place in the smartest hotel.

Finest Finnish structural plywood for the frames, premium Western Redwood Cedar cladding for a stunning and durable exterior finish, plus a very robust method of construction common to the Canadian house building industry makes for a sound, all-year-round and lasting investment.

To arrange a free site survey or full product demonstration, call 01905 794445, or visit the website at www.gardenhideouts.co.uk Alternatively see the advert on page 11 for further details.

Do You Want To Make The Most Of Your Patio, Terrace, Or Beer Garden All Year Round?

CONTACT SBI Ltd the specialist veranda, awning and umbrella company today and discover what great offers they have.

SBI offer you a range of patio roofs that have high grade aluminium frames powder coated in any colour with a choice of clear, opal polycarbonate or glass roofs. They can be designed as ‘lean to’ structures or completely free standing, providing your customers with welcome cover from the elements.

Patio roofs enable your customers to continue with their party whatever the weather. Unlike a conventional awning that can be blown around when windy the Verandas have a fixed rigid roof, allowing your customers to use your outdoor space in any weather conditions.

SBI Verandas are very versatile as you

can extend them in the future to create larger covered areas.

SBI can cover any width and projections up to 7 metres are possible, providing you with plenty of profitable space.

SBI are able to provide you with all types of awnings, giant umbrellas, fixed and retractable canopies, screens, shutters, grilles, security bars and fly screens.

SBI are the UK importer and supplier of the Veranda Lux Patio Roof and offer a full design and installation service throughout the South East and have a network of dealers that will be happy to serve you through out the UK. Call SBI for more information: Freephone 0800 0742 721 email sbi.install@btinternet.com or visit the website at www.shopblindslondon.co.uk or www.sbiproducts.co.uk

Alfresco Dining

MyTent LONDON BASED Intent Productions have been working with the stretch tent for over ten years now in the UK. Working with venues, pubs, bars and event spaces in London, Bristol, Brighton and other UK cities they have developed a service specifically designed for the hospitality industry and they call it MyTent.

The MyTent team will custom design a stretch tent to fit your outdoor space. Using the best materials and know-how a custom cut canopy will be designed specifically for your garden, rooftop or terrace.

The MyTent management service will then look after your tent for you.

Glassjacks Ltd

Glassjacks are pleased to announce a new range of products and an improved website (www.glassjacks.co.uk). Customers can now purchase a full range of beautiful catering quality glassware (Genware) and glassjacks together.

From elegant wine glasses and champagne flutes to tumblers, beer glasses, shot glasses, carafes and water jugs. This full range of glassware complements our comprehensive range of glassware storage boxes (glassjacks).

Installing it when needed, taking it away when not and cleaning and storing it in between.

Many pubs use the MyTent service to cover their beer gardens over winter, sealing the weather out and keeping their customers warm and dry and maximising revenue. Once summer rolls around they call up the team and have tent taken away, cleaned and stored until the Autumn.

MyTents can also be used for touring situations for breweries and brands who want a tent to serve under at outside events and festivals and don’t want to hire everytime.

MyTent is a new type of service, offering stress free solutions for covering your outdoor space. www.intentproductions.com www.facebook.com/Intent.Productions - https://www.instagram.com/intentproductions_uk - 0208 947 2465 info@intentproductions.com

If it’s just glassware storage boxes (glassjacks) you are looking for there is a new feature on our website, the “Glass Measurement Guide” where you simply insert your glass height and width to be directed straight to the glassjack you require.

Our additional new products include compartment glass racks, dishwasher racks, barware and plastic glassware.

Glassjacks Ltd have supplied products for over 5 years to thousands of delighted customers; from catering hire companies; race courses; hotels; bars; restaurants; golf courses; glass manufacturers; catering wholesale suppliers, event companies and many more.

For your glassware storage box and glassware requirements please take a look at our new website www.glassjacks.co.uk.

The Big Umbrella Company Ltd THE BIG Umbrella Company is a leading supplier and installer of a wide range of shade solutions.

We specialise in large umbrellas,

parasols, heat & lighting, awnings, canopies, terrace screening, cafe barriers, glass screens, along with service and repairs. Our installation service can include every aspect of works so that you can just concentrate on using your new product!

T: 01256 475099 or visit www.thebigumbrellacompany.com

COMMERCIAL SHADE SOLUTIONS Make the most of your outside space

The Big Umbrella Company has many years experience in supplying and installing a range of shade solutions, including large umbrellas, hardwood parasols, awnings and heat solutions.We also maintain, recover and service all umbrellas and awnings throughout the UK. Our in-house designers can also create branding on umbrellas and awnings which can help promote your business and make you stand out from the crowd.

Many businesses are finding the need to utilise outside space to create a warm, sheltered and comfortable area for your customers, if this sounds like you please call us for a free site survey or quotation.

Tel: 01256 475099

sales@thebigumbrellacompany.com

LARGE STOCKS OF UMBRELLAS AVAILABLE FOR FAST DELIVERY

www.thebigumbrellacompany.com

October 2016

Caterer, Licensee & Hotelier

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Beverage Systems and Supplies JURA - Specialists in Coffee Tchibo - The Complete Coffee Partner for All Businesses October 2016

SPECIALISTS IN coffee, JURA, manufacture a host of professional, premium Swiss, bean-to-cup coffee machines that offer the ideal solution for organisations looking to give their customers a luxurious bean-to-cup experience.

A JURA bean-to-cup coffee machine will extend any hotel, restaurant or bar offering and is designed to help re-create that coffee house experience for guests.

JURA coffee machines are robust,

yet compact and capable of producing volume and quality coffee which provide customers with that choice of taste, strength and roast with every serve.

The Professional GIGA range boasts high performance and innovative design. Catering to all customer needs, the automatic GIGA X3c machine comes with up to 31 programmable speciality coffees, intuitive operation and minimal maintenance.

For more information, please visit uk.jura.com or call 0800 6525527.

Max Out On Flavour With Shott Concentrates SHOTT PREMIUM fruit concentrates and coffee syrups, the ‘go to’ gourmet ingredient for creative cocktails, non-alcoholic drinks and speciality beverages are now available exclusively in the UK from Miko, one of the world’s oldest and most renowned coffee roasters.

Bartenders and baristas can rely on Shott to deliver authentic and consistent flavours in highly concentrated formats which are delivered straight from the bottle for convenience. Shott fruit concentrates are made from real fruit which is harvested in season when at its ripest for maximum flavour and contain no artificial colours, flavours or sweeteners.

Choose from 18 innovative combinations including Blueberry and Green Tea; Orange and Lemongrass; Lemon Ginger and Honey; Cranberry and Lime and Spiced Berry. Simply mix with chilled still or sparkling water for thirst quenching refreshment or get creative with colourful cocktails, herbal teas and fruit infusions, the possibilities are only limited by the imagination!

Shott fruit concentrates offer a quality caffeine free and natural alternative to tea and coffee and are especially popular during the afternoon when consumers are avoiding or limiting their caffeine intake.

The Shott range includes premi-

um coffee syrups (no artificial colours or sweeteners) which allow the barista to create a real point of difference by enhancing the speciality beverage menu with new signature drinks. Choose from White Chocolate; Irish Cream; Hazelnut; Caramel; Macadamia; Salted Caramel; Butterscotch and Vanilla and pour into coffees, hot chocolates, milk shakes and iced coffees for an indulgent flavour twist.

A choice of two Shott chai concentrates for adding to warm milk or milkshakes are also available. The traditional chai blend is made from extracts of cinnamon, clove, and cardamom whilst the spicy chai concentrate has a touch of chilli for an added kick.

“Although we are best known as a coffee roaster, we don’t just supply coffee,” says Jenna Horsnell, marketing manager, Miko Coffee. “As a coffee specialist, we provide complete concepts. So as well as the coffee, this might include the equipment, barista training, service and maintenance and we also offer a whole range of back bar accessories which we consider to be essential for an urban coffee experience.”

“The Shott range of beverage concentrates, which is made in New Zealand and exported worldwide, therefore fits very nicely into our portfolio of ‘extras’ and for that reason we are delighted to represent the brand in the UK.” Reader enquiries - Tel: 01932 574980 or visit www.mikocoffee.com

Matthew Algie Gets Winter-Ready With The Launch Of Its New Espresso Warehouse Catalogue

THE UK’S leading independent coffee roaster, Matthew Algie, is ready to celebrate winter with its NEW 2016 Espresso Warehouse catalogue.

From tea and hot chocolate to snacks, syrups and coffee bar kit, Espresso Warehouse supplies ‘everything but the coffee’ to operators and distributors across Europe.

That means that come rain or hail this season, Matthew Algie has the answer in a cup.

The latest line-up includes 11 winter warmers, along with all the ingredients needed to create them. From the goodness-giving Matcha Latte to the indulgent Honeycomb Mocha to tempting tea infusions, Mint and Raspberry and Chamomile and Peach, each recipe is created to drive seasonal spend – aided by eye catching point of sale.

Tea lovers will be kept satisfied with the expanded range of Suki Pyramid teabags, including Lemongrass Ginger and Green Ginseng. The Suki Tea kit range also offers new retail presentation wraps for Suki Teapots and tea trays.

The catalogue welcomes a selection of new snacks and sweet treats with delicious varieties added to popular Willie’s Cacao and The Fine Cookie Co brands. For gluten-free snackers meanwhile, the catalogue’s free-from offering has expanded with new Broderick’s bars – Gluten- Free Fruity Booty Nutty Crunchie and Gluten-Free Yummy Yoggy

Mango Munchie.

In addition, Espresso Warehouse offers a range of equipment to help operators create the perfect serves for their customers all year round. This latest catalogue sees the introduction of the Motta Latte Art Pen, the Hario V60 Drip Station and a new Matthew Algie branded barista towel.

For the ethical consumer, the eco-friendly KeepCup range includes two new Matthew Algie branded brew cups in orange or black. These reusable cups are designed with longevity in mind – whilst also being recyclable.

Andrew Jack, Head of Marketing at Matthew Algie commented: “We’re excited to help customers embrace the colder months with this new catalogue that promises to attract customers. Tapping into the matcha trend as well as demand for food and drink with health credentials, it’s also brimming with creative drinks ideas – and contains everything our customers need to make them. Each recipe is supported by an eye-catching point of sale to draw customers in so that operators are able to attract new business and add value to every sale too.”

For a copy of the new Espresso Warehouse catalogue, visit www.espressowarehouse.com, contact Espresso Warehouse on +44 (0)141 420 2422, or email orders@espressowarehouse.com For more information go to www.matthewalgie.com

BEING ONE of the largest coffee roasters in the world, there’s no surprise that Tchibo Coffee is the coffee provider for all businesses. Whether it’s a hotel chain, an independent café or an educational facility, Tchibo can guarantee all of our efforts, experience and expertise will go into finding the perfect coffee solution for you.

Tchibo has built its first rate reputation based on superior quality products, truly unbeatable service and fair prices.

Great Coffee

Caterer, Licensee & Hotelier

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Sourced from the finest coffee growing plantations in the world, using the finest Arabica and Robusta beans.

There’s no other coffee provider that can match our great tasting coffee.

Great Service Unique and diverse brand and product portfolio, cutting edge equipment and the latest training resources are guaranteed to all our customers.

Great Price We aim to provide you everything you need to serve great quality coffee at the best possible price.

For further details, see the advert on the facing page.

Sumeet - Coffee and Health Processors CLH IS PLEASED to announce a new entrant to the Blender and Grinder market here in the UK. A well known India's leading brand in kitchen appliances-"Sumeet" launched a unique concept in food preparation machines during the Autumn Fair (Sept. 4-7) at the NEC, Birmingham.

The brand 'Sumeet' was awarded India's most trusted brand in 2015 in Home appliances and has over 30 million customers worldwide.

Sumeet UK Limited is based here in Birmingham

recently launched a unique 'Health' Food Processor combining a western Blender and the time tested 'SumeetAsia Grinder' for the first time in Europe; engineered to encourage people to stay healthy by exploring the power of whole foods made supereasy, super-healthy and to every thing you can make in the miraculous 'Sumeet Health Processor'.

Backed by a 1500 watts and 1000 watts heavy duty motor, this powerful machine comes with 10 variable speeds and timer control with which you can grind coffee or blend in an exclusive Blender/ Pitcher jar in a 2.51iters capacity effortlessly. The Coffee grinder and processor offers the patented 1.5 Liter capacity stainless steel Jar which grinds coffee beans to a great powder, ideal for hotels, restaurants, bars, bistros and cook shops.

For further information call 0121 773 2865, email: info@sumeetuk.com or visit www.sumeetuk.com Alternatively see the advert on page 22.

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Caterer, Licensee & Hotelier

October 2016

Callebaut Chocolate DELIGHT YOUR customers with the Finest Belgian Chocolate now available as a hot drink.

Chocolate Chefs and Chocolate professionals throughout the world are well used to using Callebaut Chocolate for all aspects of their chocolate making from dessert through to petit-four.

Now for the first time the delicious taste and Belgium expertise of Callebaut Chocolate is available as a premium chocolate drink.

Callebaut Ground Chocolate is 100%

Product Portfolio Belgian chocolate, low processed for a full-bodied and uncompromising taste. Perfectly soluble in hot dairy and non-dairy milks, Callebaut Ground Chocolate combines the wealth of authentic and overwhelming chocolate taste with great convenience in serving for all catering outlets and baristas.

Callebaut, as a company, has only one objective – to produce chocolate of such superior quality and workability that they support the chef and the caterer in their efforts to create wonderful chocolate products which will always excite the end consumer. For the first time this expertise has been used to create a unique contribution to the world of Chocolate Beverages.

For further information visit www.callebaut.com or see the advert on page 19.

Counter Top Josper Opens Up A World Of Possibilities!

IF YOU have ever wanted to be able to offer all the benefits of a Josper, but never had the space within the kitchen to house a full size oven, then the new HJX38 Counter-Top Josper is the answer you have been looking for. Small enough to sit on a 900mm high counter, the oven can bring your kitchen all the delicious tastes associated with a Josper oven, in a much smaller, compact footprint.

Josper ovens are celebrated throughout the world for providing a unique, uncompromised, pure smoky taste and wonderful texture to ingredients, and the new HJX38 Counter-Top Josper is no exception. With just a 25 minute fire-up time and the ability to reach temperatures in excess of 650ºF, the HJX38 has capacity for up to 4x half size gastronorm trays (when used with two grates). Supplied complete with one grate, Josper tongs, poker and ash pan, the oven is the ideal way to bring variation to your menu and excitement to your kitchen.

For further information please visit www.jestic.co.uk or call 01892 831 960.

OUR STATE-OF-THE-ART EPOS systems are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your cost whilst maximizing profits, they are excellent for both multi-sites and single-site businesses.

that are unique to your business. This can include the ability to store new promotions, daily specials as well as adding local dishes to the menu.

3R Epos systems will contribute to the success of your ongoing business as it includes the ability to inform managers when your stock is reaching minimum levels thus allowing you to re-order stock accordingly. Furthermore, 3R Epos systems will calculate and suggest what should be ordered based on current and archived sales, recent orders and current stock level thus saving time and money.

For more information on our services please contact our dedicated team on: 01992 574 650 or see the advert on page 7.

State-Of-The-Art EPOS Systems from 3R

Built on over 16 years of experience, 3R Epos’ reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your needs. Whether you own a convenience store, restaurant or a bar, the 3R Epos system can integrate products

The Coravin System

AFTER A long day nothing's better than a glass of wine. Now you can enjoy one without worrying about finishing the bottle.

The Coravin System is a unique Wine System that pours wine without removing the cork. Using premium Coravin Capsules to safeguard your wine, Coravin lets you enjoy the same bottle day after day, glass after glass. Because your favourite wines should never be compromised. And neither

C.C.R Systems Ltd CCR Systems have been supplying, installing and maintaining Retail and Hospitality EPOS systems for over 34 years.

We are an ISO-9001 registered company with a diamond award for customer satisfaction. Our Powersuite software package that includes Total Control Premier/Stock, Instant Loyalty and Drilldown is the ideal package for all types of Hospitality & Retail outlets.

MR Olivewood

WE ARE a family owned business established in 1952; you could say that every one of us is called “Mr (or Ms!) Olive Wood"! We have inherited the love and the skill of olive wood work from our parents and grandparents. We hope to bequeath it to the next generation too; to my 2 sons Ediz & Abdu. We grew up under the verdant shadow of olive trees and have always appreciated the gorgeous Mediterranean weather, the great food, and the healthy lifestyle.

Our head office and warehouse is now based in London, UK while our factory and workshops remain in the historical Mediterranean city of Sfax, Tunisia, where my younger brother manages our highly skilled workforce. These artisans are dedicated to producing, with love and care, the best quality olive wood products in today's market.

Design and Refit

should your choice of when and how to enjoy them.

Introducing now Coravin Model Two Elite in bright and bold colours of Red, Gold and Silver, to make your every pour a statement in style.

Available at www.coravin.com See the advert on page 17 for further details of the Coravin System and range.

Our hardware is a choice of top of the range touch screen terminals from selected quality manufacturers. The ORDERMAN Restaurant table ordering system is without doubt the best of it's kind, utilising the latest Oderman 7 hand held terminal and Kitchen Monitors or printers. Have a look at our web site on 'ccrsystems.co.uk' and view the ORDERMAN video.

We also cater for the client that needs a low cost system that easily compares with the box shifters. Please contact GEORGE GUNNERY on 0151-644 8296 for a quotation for your establishment, or email to: epos@ccrsystems.co.uk or see the advert on page 6.

Tunisia has the 4th highest number of olive trees in the world and the 2nd highest acreage. It has over 65 million olive trees, grown on 1,680,000 ha, most of which are certified organic.

The olive tree is truly amazing! It produces olives, oil and wood. Only when it stops producing fruit do we lovingly and ethically transform its trunks into beautiful objects; Designing, Manufacturing, Handcrafting and Supplying our own premium quality olive wood products. Our hand crafted process is strictly chemical and sealant-free and our products are all handmade from pure olive wood, which is anti-bacterial, food safe and eco-friendly. Olive wood is refreshingly natural when too many kitchen products are made of synthetic materials that can be harmful to our health and our environment.

Our products are top quality; we treat every piece as a " a diamond" unique and precious, because it has to reach our customers in a perfect state. They are very durable and if properly looked after, should last for ever.

We can custom and engrave our products according to your personal or business need, with any wording and design you may like. Also we can handcraft anything that you want made out of olive wood which is our bespoke manufacturing service we offer to our customers.

For further details telephone 0203 754 4629 or visit www.mrolivewood.com

The New Vintage LED Filament Lamp Range, by Lightique THE NEW Vintage LED filament lamp range, by Lightique is an innovative range of filament-style retrofit LED lamps. This range neatly combines a classic vintage look with state-of-the-art LED filament technology, to offer an entirely new proposition to architects, interior designers; energy managers and residential users alike.

Designed to provide a timeless vintage feel, this latest range from Lightique includes a widest selection of popular, designer and niche lamp shapes currently available. These include: globes (G80 and G125) squirrel cages (ST64), long tubes, valves and candles lamps, all with a multitude of filament designs and gold external finish.

These fully dimmable, Ultra-warm white (2200K) vintage-style laps can be used to

create the enjoyable ambiance; designed luminosity; and nostalgic chic previously only the territory of energy-hungry incandescent lighting. Smooth and stable 0-100% is now possible with a range of Compatible or Recommended dimmers.

The Vintage LED filament range is designed to invoke nuances of Victorian nostalgia, whilst offering the reliability and energy saving potential of the very best in LED filament technology. Lamp efficacies of 100-130lm/W and 30,000 hours lifetime are possible thanks to proprietary drive electronics; patented sapphire substrate LED technology; and thermally enhanced inert gas mix. All of which add up to a market-leading product with a lifetime of up to 10 times that of a traditional incandescent lamp.

To see many light fittings that compliment these new filament LED lamps then check out our new website WWW.Lightique.com

The Perfect Serve with Miele Professional The new Vintage LED filament lamp range, by Lightique is an innovative range of filament-style retrofit LED lamps. This range neatly combines a classic vintage look with state-of-the-art LED filament technology, to offer an entirely new proposition to architects, interior designers; energy managers and residential users alike.

Designed to provide a timeless vintage feel, this latest range from Lightique includes a widest selection of popular, designer and niche lamp shapes currently available.

These fully dimmable, Ultra-warm white (2200K) vintage-style laps can be used to create the enjoyable ambiance; designed luminosity; and nostalgic chic previously only the territory of energy-hungry incandescent lighting.

The Vintage LED filament range is designed to invoke nuances of Victorian nostalgia, whilst offering the reliability and energy saving potential of the very best in LED filament technology.

To see many light fittings that compliment these new filament LED lamps then check out our new website

www.Lightique.com

BEING SERVED a drink in a dirty glass is a big issue for customers and can have a damaging effect on their overall experience. In a recent survey, Miele Professional found that 56% of people avoided returning to an establishment specifically because of this issue. To prevent this, operators should find the best possible dishwasher for their establishment.

The Miele Professional tank dishwashers boast special features including programmes tailored to deal with specific loads such as wine glasses or tableware, and degrees of soiling.

Adjustable spray pressures, flexible cycle times and temperatures mean all items are cleaned thoroughly but gently.

With short cycles lasting only 45-55 seconds, the tank glasswashers are able to cope with huge quantities of glassware. This is a must, given that 20% people say that they get annoyed by bar staff failing to serve due to them being busy clearing glasses or loading/unloading the dishwasher. As well as quick cycle times, the tank dishwashers have a high capacity and are able to handle 80 baskets per hour. In addition, final rise water vol-

umes and detergents have been optimized to make the machines as energy efficient as possible - saving businesses time and money.

Being served a drink in a dirty or smelly glass has caused 36% of customers to complain to the bar staff; with two spray arms for washing and rinsing, the tank washer ensures excellent results. A four-fold filtration system constantly filters the water in circulation. Thanks to the hygienic, cove-cornered design of the cabinet, it is impossible for dirt to accumulate in corners.

The three models can be used as free-standing units or installed below a worktop. The 46cm wide PG 8164 glasswasher is perfect where space is tight. Greater capacity is offered by the PG 8165 with a width of 60cm. Both models stand at 72.5cm height.

The larger tank washer, the PG 8166, with a height of 82cm, is designed for all types of mixed crockery loads. New accessories include an undercarriage for baskets as well as drip trays add further value to these products.

For more information on Miele Professional’s products, please phone 0844 8936907 or visit miele-professional.co.uk.

You can also follow Miele Professional on Twitter @MieleProf

Design and Refit

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Cossiga V5: New Products To Make A Difference In Food Display OVER THE past couple of years, Cossiga, the New Zealand brand of high-end food display cabinets, has been soft-launched in the UK through its long-time global customer, Esquires Coffee. The initial great acceptance to their stylish and robust offering, has given rise to many opportunities that helped them grow steadily in the UK market.

Now, with a recently awarded CE accreditation, Cossiga just launched V5, a fresh new innovative range that showcases new technology, customerfocussed features and extensive customised accessories.

One of the highlights is the addition of Ceramic Heated Glass in their Linear range of drop-in wells. “This new product brings a new edge on how to display hot food and early feedback indicates it will work great in the UK market. New straight line gantries and square

glass options add to its style and versatility – certainly worth a closer look! ” says Jack Rice, Cossiga’s UK Sales Manager.

Driven by their ethos of blending the best of 'new-world' innovation with 'oldworld’ quality, Cossiga new V5 range reflects the latest global food display trends and is aimed at positioning the brand as the best quality/value offering in the UK. “We are very excited about the opportunity Cossiga has in this part of the world. Our point of difference is the unique combination of fresh new design and technology, edgy brand collateral and reliable customer support which is just what the UK market has been seeking” says Jack.

Always changing, always fresh, Cossiga is here to stay.

To learn more about Cossiga’s new V5 range, or to request the brand new ‘posterstyle’ catalogue, visit www.cossiga.com or contact Jack Rice directly on +44 (0) 7711 939 799 or on email: jack@cossiga.com

European Lamp Group Bespoke Solution for Mitchells & Butlers

Established in 1898, Mitchells & Butlers is one of the largest operators in the hospitality sector.

Making their business more energy efficient is a fundamental operating principle at Mitchells & Butlers. As such Mitchells & Butlers naturally turned to Elg when they required a bespoke solution to replace its halogen low voltage AR111 lamps.

With an estate in the UK of around 1,700 M& B had an estimated 96000 halogen AR111 lamps rated at 50W – so combined the energy consumption was in excess of six million KW per year. That

equates to an energy bill of almost £800,000.

The project therefore specified that the new LED lamp that was dimmable and a long life.

ELG provided a bespoke design and manufacturing solution.

We set about creating an LED lamp that would operate in demanding environments and provide the long, error-free life that will deliver years of cost savings.

ELG also devised clear and honey-coloured covers for the LED bulb – allowing these to be switched over on demand.

ELG have been supplying the latest lighting products for rover 40 years and can supply from a single lamps to large rollouts and create a unique product tailored to your needs. We work closely with the major lighting manufacturers and are Value Added Partners of Philips.

Reader enquiries - Tel: 01274 473400 Email: sales@europeanlampgroup.com Web: www.europeanlampgroup.com

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RapidFit, by Rearo, An Instant Washroom Solution IF YOU are looking for an an instant, off-theshelf solution for toilet cubicles in a bar, restaurant or hotel then RapidFit, by Rearo, provides everything you need.

Incorporating cubicles, vanity units & IPS, RapidFit can quickly transform even the most basic facility into a great looking, modern, functional washroom.

The easy to install system is available in five modern laminate shades from leading industry supplier Egger. Laminate components are available in each shades allowing to mix and match and create a unique design RapidFit’s design allows for maximum flexibility. With a choice of panel heights

and dimensions, it can accommodate most typical configurations that may be required including transverse and adapted (disabled) installations All components come with a comprehensive five-year warranty.

From their Glasgow manufacturing facility Rearo also manufacture and supply a full range of bespoke washroom solutions with a selection of ranges suitable for all budgets and design requirements.

For more information, or to request a brochure, contact Rearo today. www.rearo.co.uk

Innovative Bespoke Lighting Stuns The Hospitality Industry CHANTELLE LIGHTING is shaping the hospitality industry in terms of creating and manufacturing stunning lighting products.

The company was born some two and a half decades ago, as Anthony Holly, managing director, focused on a vision to offer a personal service from inception, through to implementation and completion.

Chantelle Lighting is approached regularly with requests for the relatively straightforward, to the weird and wonderful and every project undertaken is done so with commitment, creativity and a desire to produce the very best product for every customer.

Chantelle is particularly proud of its bespoke capabilities, taking a design brief and creating light fittings which complement the interior design of a bar, restaurant or hotel setting.

Anthony Holly, managing director said: “With over 27 years’ experience in the lighting industry, our team of experts understand exactly what is required to bring a design brief to life.

“Our wide variety of products work wonderfully within the hospitality industry, adding ambience and creating a certain mood within a room. And our bespoke light fittings are great for designers who have an idea in mind, and want to create this from scratch.

“Whatever the project, we are fully committed to offering high end products, but also a high end service to ensure the customer’s needs are met and the lighting transforms a room, as it should.”

View all our products online at www.chantellelighting.co.uk or call 01282 877 877.

Temporary Catering Facilities During Refurbishment MOBILE KITCHENS Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment.

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

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

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 elements that make up our tem-

porary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, openplan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

For further information or to arrange a site visit, please email: sales@mobilekitchensltd.co.uk, call us on 0845 812 0800, or visit our website: www.mk-hire.co.uk

Temporary Catering Facilities During Refurbishment Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities.

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 elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - 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 have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

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

Design and Refit A New Dawn for Sunset Lamps AS A Bar, Restaurant or Coffee shop owner, you may have considered ‘vintage look’ lamps for your business. They certainly seem to have caught the imagination of many proprietors and are a common feature in the interior schemes of establishments throughout the country.

The taste for Edwardian retro lamps has its origins in incandescent lighting and it has subsequently inspired low energy LED versions that have struggled to match the refinement of the original. Now there is a new generation of LED filament bulbs available that offer the authentic ambience and the appearance of the first electric lights but at a fraction of the operating cost of conventional lamps.

Warm candle-lit illumination is inviting and restful and creates an ideal atmosphere for dining or quiet socialising. As ‘visible’ light sources, filament GLS lamps are attractive to the eye and due to their heritage, match both period interiors and contemporary spaces with an industrial

Nobis Restaurant Furniture

NOBIS RESTAURANT Furniture is a highly customer focused company that supplies a wide range of furniture to cafes, restaurants and other hospitality venues at affordable and competitive prices.

Our services and extensive range of products allow our customers to purchase exactly what they want with the added choice of bespoke items that are made to order with a wide selection of colours and materials to choose from; this allows the flexibility to customize products to suit our

Mattressman

OUR CONTRACTS department at Mattressman supplies mattresses of the highest quality to hotels, landlords, holiday cottages, leisure parks and more.

All mattresses meet either Source 5 or Source 7 flammability standard, and we offer a huge variety of types and sizes.

The Hotel Three Pocket, a luxury mattress in the Hotel Pocket range from the British Bed Company, contains 1200 pocket springs (in a king size) and has a medium/firm tension.

Pocket springs provide fantastic support, as they move individually, moulding to the shape of the user and cradling them in their natural sleeping position. They also minimise disturbance

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Caterer, Licensee & Hotelier

theme. However, like all businesses; dining and leisure outlets must remain vigilant on cost. Conventional retrofit lamps offer low levels of light output for high energy input. The style also requires the lights to be suspended in groups or cascades for the desired effect, which further adds to the expense.

Integral LED’s Sunset range is a good example of a new generation of LED retro lamp. A new wave of LED innovation has enabled longer filaments that produce a more authentic legacy look. Their range includes large sphere through to conventional globes and an original Edison inspired Squirrel Cage (ST64) light.

All the lamps are enclosed in amber glass to replicate the vintage warm glow (1800K) that delivers an ambient 170 lumens. The Sunset range delivers 93% energy savings when compared to incandescent versions. The LED lamps are powered by a mere 2.5W and have effectively combined vintage looks with A+ rated energy credentials. Integral LED also claims that the lamps have an average lifespan of 15,000 hours, which is up to 5X longer than many decorative filament bulbs on the market, ideal for always-on retail and leisure applications.

For further information please call 020 8451 8700 or visit www.integral-led.com

customers and their business.

We have been complimented on our user friendly website and fast and no fuss deliveries, as we offer next day delivery on many products. As the customer is at the heart of what we do, we love to receive feedback so that we continue to develop our business and improve our customer satisfaction.

Nobis restaurant furniture has a showroom based in Peterborough that is open Monday –Friday 9am -5pm which displays just a sample of what our business has to offer our customers. It also offers the chance to have a one to one conversation with our highly skilled sales manager to ensure our customers are 100% satisfied with their purchases.

Reader enquiries - Tel: 020 8451 8700 or visit www.integral-led.com between partners to ensure a restful night’s sleep. The thick layers of luxurious hypoallergenic fillings used in the Three Pocket ensure comfort and are perfect for allergy sufferers.

The Hotel Three Pocket is just one of the many mattresses we can supply, and plenty are in stock ready for free next day delivery, especially useful if you need to replace a mattress at short notice. With sizes from small single to super king and custom sizes available, as well as a wide range of prices and types of mattress, we’re confident that we can cater to you no matter what you require.

Call: 0800 5677625 or visit www.mattressman.co.uk/contract

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Pro Auction Valuers & Auctioneers

PRO AUCTION Limited are one of the leading specialist valuers & auctioneers. Providing a comprehensive range of services to ensure that the full value of surplus or redundant assets are realised, to maximum value, be that by a private treaty, tender or auction.

Auctions are conducted on a regular basis, throughout Europe in the Hospitality, Catering & Leisure sectors. We provide valuation and sale advice on all classes of industrial and commercial business assets.

Auction sales are conducted both on site and webcast through our world-wide bidding plat-

form.

Pro Auction runs both traditional and online auctions throughout Europe, using the latest auction platforms and software, developed to meet the demands and needs of both the seller and purchaser.

The company provides expert advice to insolvency practitioners, corporate recovery specialists and turnaround professionals. It is widely acknowledged as a leading provider of machinery and business asset advice – from initial valuation to exit strategy planning and implementation – helping clients through the whole process.

Contact Pro Auction Limited on 01761 414000 or email info@proauction.ltd.uk

Why PVC Banners Have The Midas Touch For Your Business PVC banners are a cost-effective way of pushing marketing and sales messages to the paying public “Brown paper packages tied up with string, these are a few of my favourite things” sang Maria in The Sound of Music, although the attractive songstress forgot to include PVC banners amidst the mentions of schnitzel with noodles and snowflakes that fall on her nose and eyelashes.

PVC banners are certainly one of our favourite things and that’s why HFE was set up in the first place. We recognised that there was a growing demand from businesses to pursue this cheap and effective way of peddling their wares all year round.

For the uninitiated, a PVC banner is a display item that you might see outside a pub, restaurant, leisure centre, gym or public event. These banners are built to last with strong

durable outdoor 550gsm coated PVC ensuring that they stand up to any weather condition. The full solvent inks used on the banners have been severely road-tested to make sure that the message stays sharp irrespective of snow, sleet or rain.

We’ve already mentioned that PVC Banners are a cheap option that caters for any marketing budget. Starting from £13.99, PVC banners don’t break the bank so there is little downside to getting involved and testing the market.

Businesses now recognise that word of mouth can only take you so far, with their premises often ideal for attaching a PVC banner or two. So a pub who does a cracking Sunday carvery can create themselves a banner at HFE advertising this fact along with some gorgeous imagery of roast meats and vegetables.

At the HFE website, we offer customers the chance to design their own PVC banners. It’s a free design service which is great for those businesses that want something unique or bespoke.

However, on the flip side, we already have banner designs that you can grab “off the shelf” for popular events such as pub nights, Valentine’s Day and Christmas.

When you order more than one banner with HFE, then we’ll throw free delivery into the equation. Then there’s the fact that any order before 11am means next working day delivery and we’re naturally a 24/7 business when it comes to designing and ordering online. www.hfe-signs.co.uk

Woodman Chairs

WOODMAN CHAIRS is a long established, dedicated chair manufacturer and wholesaler who make most of their own chairs. We offer a wide and varied choice of solid oak and beech chair and table styles – both modern and contemporary – with many finish and seat options. Included in our range is an exciting choice of sturdy bar stools and bar tables.

The fact that we make gives us

greater control and flexibility. It also enables us to offer bespoke chair and chair frame or component production to end customers or other suppliers and manufacturers looking for their own design or seeking to create a unique range or theme, again in both oak and beech, raw or finished.

Always keen to innovate, Woodman are constantly introducing new styles and have recently added Carver options to their more popular dining chairs and have further expanded their range of bar stools to include rush seated and fabric pad options.

Here is a simple decision that won’t require a Referendum! If you want your customers to have the best choice, with honest quality, at affordable prices, with decent lead times and no minimum order, then you need only vote Woodman for your chairs.

For further details visit www.woodmanchairs.co.uk, email sales@woodmanchairs.co.uk or call 01884 841789

Design and Refit

Dining Chairs UK

lines. We also offer a unique source and supply service; if you send us a picture of an item we will do our up most to supply to you at the best price.

DINING CHAIRS UK has been set up to offer quality contract dining furniture to the hotel, restaurant, pub trades and leisure industries at realistic prices. We carry a lot of our range in stock so we can help you to meet your dead-

All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics.

For further information, call 0115 965 9030 or email info@diningchairsuk.com

Design Shack Interiors

DESIGN SHACK Interiors has rapidly built a reputation for the creation of quality, contemporary English furniture.

Our craftsmen specialize in bespoke, industrial furniture that can be seen in some of the finest homes, restaurants, museums, and department stores the length and breadth of the British Isles. From the dressing of the locally sourced reclaimed timber to the fabrication of the ironwork, all our work is

Style Seating

Style Seating are one of the UK's longest and most established manufacturers of banqueting and conference furniture.

Over many years the range of products has expanded to encompass not just quality banqueting and conference furniture manufactured in the UK, but also furniture which is ideal for use in restaurants, reception areas, cafes, places of Worship, social clubs, break-out areas,

done from our workshops deep in the Nottinghamshire countryside.

Our avant-garde designs range from striking industriallook indoor and outdoor dining tables to understated occasional tables and minimalist seating. Whether you are attracted to designs from our ever-increasing portfolio, or you have an idea for a piece you would like us to turn into a reality, you can be assured that we will work with you to ensure your desires and requirements are met Bespoke contract furniture is our speciality - we love what we do, and weâ&#x20AC;&#x2122;re proud of our reputation. Contact us today to arrange to have our superb custom-made furniture in your home or business.

Reader enquiries- 07708891461 or E-mail: enquiries@designshackbespoke.co.uk meeting rooms and educational situations to name but a few of the many applications where the Style Seating combination of flexibility, practicality, quality, value and choice provide a range of seating solutions working for you.

Our sales team will be pleased to answer any questions you have. Our team have a vast knowledge of our product range and can always call on our in-house technical department if you have any specific questions or requests.

Over 5,000 Customers and over 700,000 chairs made and counting. If you want quality products on time and on budget then you're at the right site.

Reader Enquires Telephone- 01945 580099. Website- www.styleseating.co.uk British Contract Furniture Association Member FIRA tetsted products SATRA tested products ISO9002 & ISO14001

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Global Sports and Vintage Merchandise Polyflor’s Affinity255 Flooring Adds Sophistication To Swansea Hotel IN FEBRUARY 2016, Global Sports and Vintage Merchandise was launched at the NEC Spring Fair. Using established workshops in South London and abroad, and thirty years of experience in product design and production, the owner, Howard Wiseman, has set out to offer a whole range of sporting products and wooden toys, based on vintage designs. Everything can be customised to the customer's requirements and small runs of bespoke items can be produced. Any products, from real leather footballs, to mini rugby keyrings, can be custom-printed with client's specifications; be it for promotional purposes or to capture a specific market for retail purposes. This range of

products and flexibility to consult with clients and to manufacture to their specifications has proven to be very popular with a wide array of purchasers and end-users. All items are fit for purpose; the leather footballs, for example, have a modern day bladder. The beautiful croquet sets work fantastically well and are very durable. However, all these products also make superb display items and are very popular with interior designers, pub Landlords, restaurants and shop decorators. The balls are the perfect men's gift, and the Family tugof-war is a real hit with the ladies, the men and the Family too!

Global Sports & Vintage Merchandise Ltd. Tel: 02087780752, Email: howard@vintageandsports.co.uk or website: www.vintageandsports.co.uk

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HEAVY COMMERCIAL luxury vinyl tiles in stunning wood effects from Polyflor’s recently launched Affinity255 collection were chosen to give The Grand Hotel in Swansea a new look.

Two authentically reproduced wood plank designs from the Affinity255 range were installed by local flooring contractor DM Flooring and Tiling at the hotel in Swansea city centre which is part of the Great National Hotels group. Huckleberry Oak with intense grain detailing and surface texture was chosen for the hotel restaurant whilst the Smoked Walnut design with striking markings was used in corridors as well as in a herringbone design in conference rooms.

Michelle O’Rourke, General Manager at The Grand Hotel commented, “For our refurbishment we needed a practical yet attractive floorcovering that would enhance the look of the hotel but would also be easy to take care of. Our new Affinity255 flooring has really helped us transform our restaurant and conference suite.”

Developed for heavy traffic commercial environments such as the leisure sector where there are high levels of footfall, the durable Affinity255 collection features an eclectic mix of 16 authenti-

Capricorn Contract Furnishings CAPRICORN CONTRACT FURNISHINGS are now firmly established as one of the country’s largest stockist and supplier of quality contract furniture to cafes, bars, bistro's, restaurants, pubs, clubs and hotels.

Capricorn Contract Furnishings are based in an 85,000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From

cally reproduced wood plank designs in a wide plank format, incorporating both traditional styles and contemporary trends.

The Affinity255 collection of heavy commercial luxury vinyl tiles was designed with a 2mm gauge so that they could be easily installed alongside other 2mm vinyl sheet flooring from Polyflor’s heterogeneous, homogeneous and slip resistant safety flooring ranges where different specifications of flooring need to be installed side by side. The cross linked and UV cured polyurethane reinforcement (PUR) also protects the floor and supports a simple cleaning regime for hygiene critical areas.

Polyflor’s Affinity255 range has impressive environmental credentials, achieving a BRE A+ rating in major use areas and Indoor Air Comfort Gold, assuring that VOC emissions are below any globally determined levels.

Affinity255 is also 100% recyclable via the Recofloor recycling scheme and contains an average of 40% recycled content.

Affinity255 samples can be ordered free of charge on the Polyflor website or by calling the Polyflor Samples Direct Hotline on 0161 767 2551. Website: www.polyflor.com Email: info@polyflor.com

within the distribution area we are able to offer a next day delivery service throughout the UK on hundreds of products including outdoor dining tables, tub chairs, bar stools, lounge furniture, conference stacking chairs.

Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements.

Opening hours for the showroom are Monday to Friday, 9am to 5pm.

Capricorn Contract Furnishings are in the enviable position of being a sole UK importer of quality furniture which means that you the customer, will be dealing direct with manufacturers from around the world at very competitive prices.

For further details, please see the advert on this page.

The Vandal Resistant Toilet Door Lock For Pubs, Clubs & Restaurants From Burstcatch LOCKS ARE a critical part of the decision process when designing or refurbishing your bathroom. Durable and hard-wearing toilet cubicle locks are essential to ensure longevity of your investment.

Burstcatch ensures both privacy and security of your bathroom cubicles with its unique, patented vandal resistant design.

Built to last in the most extreme of environments, Burstcatch is designed to operate flawlessly in the washroom environment. Suitable for extreme high traffic commercial toilet areas such as night clubs, bars and restaurants.

Burstcatch is the standard fitting in the UK’s largest pub chains JD Weatherspoon, Yates, Mitchell & Butler, Stonegate and Missoula Bars Burstcatch ensures their washrooms are always 100% operational, reaping the financial benefits everyday.

• Privacy with unique anti-vandal door lock design

• Works with all types of toilet cubicle doors • Built strong. Built to last. Built to save you money.

• Guaranteed to save your toilet cubicle doors and locks from vandals.

In the high traffic pub and club environment it's essential your toilet doors stay operational. Burstcatch will give you the piece of mind that once fitted you no longer have to call out service engineers to repair your toilet cubicle doors. Generally a call out would be £60 plus per call, so its a simple calculation to see Burstcatch is a valuable investment.

Customer safety is ensured with our unique design.

Burstcatch will allow standard privacy but if you are required to access a cubicle during an emergency situation you can easily force the door open without causing any damage to the toilet door hardware or to the door. Safety without the expense!

See our advert page 2 Visit www.burstcatch.co.uk

Design and Refit HCE Add The Curtain To Their Ever Growing Portfolio Of London Hotels HCE Foodservice Equipment has been in the commercial catering equipment business for 30 years and specialises in all aspects including design, equipment sales, project management, installation, after sales service and planned preventative maintenance.

The company offers a complete and comprehensive package to their customers and are currently equipping the Curtain Hotel & Members Club in Shoreditch with all their catering and bar facilities. The Curtain Hotel will feature 120 guest rooms, including six suites, rooftop swimming pool and lounge, spa, 24-hour fitness centre, and more than 6,000 square feet of meeting and event space including ballroom and screening room. The

Curtain Members will have access to all hotel areas as well as additional restaurant and bar spaces.

The themed ‘Red Rooster’ restaurant will see acclaimed New York chef and restaurateur Marcus Samuelsson bring his celebrated Harlem restaurant to Shoreditch. Red Rooster celebrates the roots of American cuisine; true southern soul food, the diverse culinary traditions of its original neighbourhood, along with Marcus's Northern European upbringing.

HCE have undertaken a number of landmark sites in the city in recent years, including The Savoy, Corinthia, Bvlgari, Beaumont, Royal Albert Hall and most recently The Tate Modern.

Call 02380 271010, email: sales@hce-catering.co.uk or visit www.hce-catering.co.uk

Technoclad. Hygienic Cladding Services

TECHNOCLAD HAVE over 20 years’ experience in providing hygienic cladding to restaurants as well as to businesses that need a food-safe area or a hygienic wet room.

Previous clients amongst many others include Zafferano’s in Belgravia as well as the award winning Sea Pebbles (London), the Savoy Hotel (London),Wasabi and Pret A Manger (numerous locations).

Technoclad’s services are used in new-built, refurbishment or conversion

of existing premises to provide the ultimate in wall and ceiling cladding systems. We supply and install cladding for internal areas where hygiene is paramount and durable impervious, food-safe and cost effective maintenance free walls and ceilings are needed.

So if you have a new-built project or your kitchen or food preparation area needs updating to the current Food Hygiene standards, then phone Technoclad on 01753 570086 or 07860 704586 for more information or visit www.technoclad.co.uk

Retain Credit & Debit Cards and Be PCI Compliant While Increasing Profits THE CARDSSAFE® system is now the “best practice” way of handling credit and debit cards retained by merchants in the UK hospitality industry. More than three thousand venues now use the system every day and when managers share their experience they report these financial benefits: • Chargeback drops by more than ninety percent (90%) • Walkouts are reduced by at least fifty percent (50%) • Tab mistakes drop significantly and finally – • There is a major uptick in sales In addition, their customers really appreciate

that their security concerns are dealt with in this easy to use system as offered by CardsSafe limited.

If you are concerned about how CardsSafe works within the PCI scheme, Alan Gill from the independent PCI certifying company Orthus Limited states: “The PCI DSS standard encompassed 264 controls. CardsSafe helps to reduce the need to meet all of these through ‘compensating controls’ which allow businesses to comply to the standard without having to change the way they operate”.

Please contact CardsSafe Limited on: Phone: 0845 5001040, Email: cardssafe@cardssafe.com or Web: www.cardssafe.com

October 2016

Caterer, Licensee & Hotelier

35

TECHNOCLAD Hygienic Cladding Services

Technoclad have over 20 years’ experience in providing hygienic cladding to restaurants as well as to businesses that need a food-safe area or a hygienic wet room.

Previous clients amongst many others include Zafferano’s in Belgravia as well as the award winning Sea Pebbles (London), the Savoy Hotel (London), Wasabi and Pret A Manger (numerous locations).

Before

After

Technoclad’s services are used in new-built, refurbishment or conversion of existing premises to provide the ultimate in wall and ceiling cladding systems. We supply and install cladding for internal areas where hygiene is paramount and durable impervious, food-safe and cost effective maintenance free walls and ceilings are needed.

So if you have a new-built project or your kitchen or food preparation area needs updating to the current Food Hygiene standards, then phone Technoclad on 01753 570086 or 07860 704586 for more information or visit www.technoclad.co.uk

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

36

Caterer, Licensee & Hotelier

Property and Professional

October 2016

NR ASHFORD

NR ARUNDEL

• Food led country pub

• Public house

• 55+ cover restaurant

• Skittle alley

• 55-space car park

• Patio & large car park

• Trade garden & patio

• Four bedrooms

£1,250,000 FREEHOLD

• Catering kitchen

• 3 bedrooms

REDUCED TO £420,000 FREEHOLD

CHALLOCK

PORTSLADE

• Busy food pub

• Real ale freehouse

• 120-cover restaurant

• 2 bar areas

• Trade garden

• 50-cover function room

• 3 bedrooms

• 3 bedrooms

• Trade gardens & car park

• Smoking solution

£380,000 FREEHOLD

BRIGHTON

£139,995 LEASEHOLD

TUNBRIDGE WELLS

• Public house

• Open plan bar

• Family friendly

• Corner St James Street

• Mainly wet trade

• Patio doors to pavement

• No accommodation

£150,000 FREE OF TIE LEASE

• Trade garden

• 3 bedrooms

£49,500 LEASEHOLD

HASTINGS

HURSTPIERPOINT

• Bar Bistro

• Village inn

• Function room

• Large patio areas

• Catering kitchen

• Car park

• Pavement Licence • 3 bedrooms

£49,500 FREE OF TIE LEASE

TENTERDEN 01580 766522

• 3 letting bedrooms

BRIGHTON 01273 565621

www.pubsales.co.uk

ANDREW GREENWOOD BUSINESS TRANSFER AGENT

• Managers flat

£40,000 LEASEHOLD

Check What You Need To Do: Don’t Ignore The Workplace Pension A Message from The Pensions Regulator THE FIRST workers were automatically put into a pension scheme by their employers four years ago.

Since then, The Pensions Regulator has continually reviewed and updated the information provided to employers. This is to make the process as smooth as possible for small businesses who may have little or no knowledge of pensions.

Nearly 250,000 employers have now completed their workplace pensions duties. This includes completing a declaration of compliance so we at TPR know what they have done to comply with the law.

A key first step is to use the Duties Checker on our website. Around 400,000 employers have already used this tool to understand exactly what they need to do and when.

If you're not sure whether you have to put any of your staff into a pension scheme or not, we have information

available to quickly help you. It will take you around five minutes to work through the Duties Checker and get tailored information.

Compliance rates are consistently at the higher end of our expectations.

We do not want to fine employers - and we know that most want to comply with the law – but we do have enforcement powers and are using them.

November and December can be exceptionally busy months for some businesses, especially those involved in the catering and hospitality industry.

The festive period can mean admin tasks are put on hold.

Plan ahead of the holiday season and make sure you don’t miss your deadline to complete automatic enrolment duties - and submit your declaration of compliance to us in good time. We don’t want anyone to start the New Year with a £400 fine because they forgot to complete their declaration.

Visit: tpr.gov.uk/food or see the advert on page 18.

The Hospitality Business Mentor from The Bowden Group DAVID HUNTER is the Hospitality Business Mentor – he works with owners and investors in hotels, restaurants and catering businesses.

Ensuring the business performs and makes the required profit, is what David does, and he does this by: 1. Setting realistic targets for the business, and creating budgets and forecasts 2. Monitoring Sales, Gross Margins and Labour costs very closely 3. Mentoring the owners and/or managers of the business to help them achieve their objectives Other areas that David advises on include:

www.andrewgreenwood.com

romsey (01794) 522228

LIC. RESTAURANT WITH 3 BED MAISONETTE, SOUGHT AFTER POSN AMIDST PROFESSIONAL AREA, THRIVING TOWN CENTRE, BETWEEN SOUTHAMPTON & PORTSMOUTH. Character Grad II Listed Bldg amidst conservation area. Run on chef/patron basis. Same hands 14 yrs. Retirement sale. Tastefully decorated, air con restaurant – seats 36/44 covers with adj. Cocktail Bar & open plan kitchen. 3 bed maisonette above & rear yard. T/O £5,000 pw. Accts. record T/O £198,507 (ex VAT).

GP £142,509 (72%). Open 5½ days. – EITHER £770,000 + S.A.V. F’HOLD, OR, with a new 15 yr lease at £25,000 p.a.x. - £120,000 + S.A.V. (Ref. C.3668) DAYTIME CAFÉ/RESTAURANT (A3 USE), WITH FULL ON-LIC, INCLUDING THE RETAIL OF HEALTH FOOD PRODUCTS & SUPPLEMENTS, JUST OFF HIGH ST, IN CENTRE OF AFFLUENT EAST HAMPSHIRE MARKET TOWN. Offering a healthy lifestyle menu. Enjoying all the year round trade. 2 eye-catching adj. shop units. Tastefully decorated with seating for 28/30. Estab 4 yrs. Family run. Open congenial hrs – closed Sunday. T/O £5,500 pw. Recorded T/O £228,381 (ex VAT) for y/e March 2016.

GP £169,870 (74.4%). Leasehold at current rental of £15,000 p.a.x. Intro to trade given. - £125,000 + S.A.V. (Ref. C.3667) LICENSED SPANISH RESTAURANT & TAPAS BAR, WITH S/C 2 BED FAMILY FLAT & P/P TO EXTEND, PROM MAIN RD POSN, OVERLOOKING TOWN QUAY, SOUTHAMPTON. Character Grade II Listed Bldg, abutting ancient city walls. Estab by Vendor 22 yrs ago. Fitted out in a typical Spanish style. Well equipped bar with adj. 50 cover restaurant & first flr mezzanine seats 70. Terrace seating for 20. Catering kitchen. Desirable 2 dble bed S/C flat with views & P/P to extend. Takings £13,000/£15,000 pw. Accts for 47 week period record T/O of £591,206 (ex VAT). GP £402,808 (68.13%). – OIRO £1,250,000 + S.A.V. FREEHOLD, OR, avail. with new lease at initial rental of £60,000 p.a.x. - £150,000 + S.A.V. (Ref. C.3665) LICENSED BISTRO, AMIDST MAIN ROAD PARADE, CLOSE TO RAILWAY STATION, IN CENTRE OF NEW FOREST VILLAGE. Run on a chef/patron basis. Tastefully decorated. 10 tables seat 36. Catering kitchen. 2 first flr store rms. Yard & lge gge/store. Retirement sale – same hands 10 yrs. Open 5 days. T/O £1,500/£2,000 pw.

Recorded T/O £67,520 (ex VAT). GP 59%. 10 yr lease from Feb 2009 at £8,400 p.a.x. New lease avail. - £45,000 ONO + S.A.V. (Ref. C.3662)

• Marketing – general and specific (ie promotions etc) • Human Resources (HR) - including all the legislation, and disciplinary positions.

• Reward and Bonus schemes – always linked to achievement of objectives • Customer Service - including Hospitality skills training Do contact David for an informal chat, or make an appointment to meet with him.

Call David direct on: Mobile 07831 407984 or by email on davidhunter@bowdengroup.co.uk Visit the website at www.bowdengroup.co.uk or the Blogsite at www.hunterbowden.co.uk

Redacre LPS Licensed Business Sales Agent REDACRE LPS are a unique business sales agent that specialise solely in the licensed trade industry.

With extensive experience & knowledge of the licensed market we are dedicated to advising all our clients on the sale & acquisition of their business through close & ethical working relationships.

As a licensed specialist we have a wealth of resource on hand to assist our clients when making key decisions about their business, our range of in house services have been tailored

to provide you with all the tools you’ll need when bringing your business to the market place.

A dedicated business agent will manage your instruction from start to finish ensuring a single point of contact & effective communication between parties.

Redacre are one of the most competitive agents in the UK with no lengthy contract ties & no upfront fees!

If you’re thinking of selling your Pub, Hotel or Restaurant why not call us for free valuation 0121 629 7823 or email us info@redacre-lps.co.uk.

Correction:

CLH News would like to make a correction to a press release which appeared in the property and professional services section of our September issue.

We are delighted to advise that the Harbour Cafe at West Bay, Dorset is not on the market as our headline suggested, and has in fact been sold by agents Everett Masson & Furby.

The Harbour Cafe, West Bay, Dorset Sold by EM&F EVERETT MASSON & Furby are delighted to announce the sale of THE HARBOUR CAFÉ, WEST BAY, DORSET, sold off an asking price of £115,000 Leasehold.

This landmark harbour side licensed café proves popular with local residents,

the fishing community and the many tourists that visit this thriving resort.

Trading daytime only with an easy eat-in or takeaway menu, the Harbour Café offers seating for 50 covers plus additional alfresco seating. A lucrative business situated in a prime trading position within this desirable coastal setting. EM&F Group 01404 813762, www.emfgroup.com

The Black Horse, Monks Horton on the Market A W GORE & CO LTD’s TENTERDEN OFFICE is pleased to offer a delightful country public house and restaurant on a 5 acre site in an Area of Outstanding Natural Beauty.

The BLACK HORSE is situated in the small rural hamlet of Monks Horton beneath the North Downs, yet only 8 miles from Ashford and 2 miles from the A20 trunk road and access to the M20. The property is full of character and has been well maintained and presented to a high standard. The Black Horse has traditional main bar area with very fine inglenook and covers for 18 here, carvery station, attractive servery, dining area for a further 18 covers, Games area with bar billiards, Main Restaurant for 55+ covers, large trade kitchen, ground floor cooled

Are You Focused?

35 YEARS AGO, I stood on Lambeth Bridge & threw my briefcase in the Thames saying 'never again will I work conventionally. At the time I was MD of 3 companies, part of a large group, but I couldn't stand the politics. That was on a Thursday, the following day I went to my 3 offices & said goodbye to all my staff & put my car keys in the postbox of the group head

beer cellar. Externally there is a front veranda seating 30 covers, a rear decked area for a further 20 covers, a large grassed rear garden with picnic tables for some 45 covers and a car park with space for approximately 55 vehicles.

There is also a double garage, a paddock to the rear and a paved kitchen yard with back-up generator and greenhouse.

The private accommodation comprises on the first floor 3 double bedrooms, office/bedroom (4), bathroom, fully fitted domestic kitchen, lounge/dining room with french doors to first floor private veranda.

The business is 60% food led specialising in Italian cuisine and currently enjoys a net turnover in the region of £469,000 per annum. The premises are completely free of all trade ties. Offers are invited on £1,250,000 FREEHOLD. For further details please contact A W Gore & Co. Tel: 01580 766522.

office & caught the train home.

The following day I went to Italy for 2 weeks & on the first day back, I saw a Midland Bank Manager, told him what I'd done & he said "despite the fact you're young, you've had a lot of experience in running companies, I think you can help some of my customers".

So for 35 years, I've been helping companies & it took me years to work out the 1 reason why a business makes money is the same reason why a business makes money: FOCUS. Focus just on your skill, you'll never make money. Focus on profit & you'll make money.

Reader enquiries - Tel: 01202 551193, email: office@markliddle.com or visit www.markliddle.com

Property and Professional

October 2016

Caterer, Licensee & Hotelier

37

Additional Costs Could Undermine Licensed Sector Growth The George Inn, Coleorton, Leicestershire for Sale RISING OPERATING costs, particularly payroll costs threaten to undermine the growth of an evolving and innovative sector, according to the ALMR Christie & Co Benchmarking Report 2016.

The ALMR Christie & Co Benchmarking Report benchmarks operating costs, market trends and sector performance and is the most comprehensive study of its kind in licensed hospitality.

The tenth edition of the report shows the average costs associated with running a pub at a seven-year high, with payroll costs accounting for almost 30% of turnover.

The report also underlines the continued evolution of the licensed hospitality sector with food sales now accounting for 32% of revenue.

ALMR Chief Executive Kate Nicholls said: “The 2016 ALMR Christie& Co Benchmarking Report has been the largest, most comprehensive edition to date giving incomparable insight into the costs of doing businesses in the licensed hospitality sector.

“In terms of revenue, we are seeing results that back-up the ALMR’s recent Future Shock Report showing that customers are increasingly moving towards food options and away from drinks. Food sales now account for 32% of turnover with wet sales making up 61%, the lowest in the history of the Report.

“These are encouraging results for the sector, but evidence of rising costs coupled with uncertainty following the EU referendum, threaten to undermine the good work businesses are carrying out and could potentially derail investment in venues and staff. Operating costs now stand, on average, at 49.3% of turnover up from 47.7% in last year’s survey. Payroll costs now stand at 27.8% of turnover, a substantial amount with payroll costs set to rise over the short and medium term. Our recent employment survey showed tight profit margins of around 812%; a 1.5% increase in costs could reduce them by 11%.

“With the Government looking to introduce an Apprenticeship Levy and increases to the rates of National

Living and Minimum Wages, clearly some pubs and bars are going to absorb these additional payroll costs. Businesses need confidence and certainty in order to plan and invest, but uncertainty over the UK’s exit of the European Union could undermine confidence in the sector and threaten investment. Sector recession in 2008 had a two year drag on growth and investment and turbulence following the triggering of Article 50 could have a similarly negative effect.

“The Government will need to take this onboard as it considers placing additional financial burdens on businesses which could undermine investment in venues and staff members.”

Gross profit margins on food sales were down from last year’s record levels to 61.5%, as operators were unable to fully pass on cost inflation to customers. This casts doubt over their ability to pass on increasing labour and legislative costs, which could threaten future profitability.

Neil Morgan, Managing Director – Pubs & Restaurants at Christie & Co said, “In all sectors, operators who can adapt will be the winners going forward. High Street venues are evolving, and their unique presence in the centre of the UK’s towns and cities allows savvy operators to promote daytime trade, whilst simultaneously positioning themselves to benefit from the vibrant evening economies on the circuits in which they are located. However, as these segments become increasingly competitive, we may see operators having to fight harder to maintain their market share, which in turn could reduce margins and profitability.

“In the short term, costs are expected to rise due to currency fluctuations and more expensive imports, and changes in consumer confidence could also impact on levels of discretionary spend. Christie & Co is delighted to not only sponsor the ALMR Benchmarking report but also add our insight and observations making this one of the most informative industry reports of the year.”

Know Your Food Labelling Responsibilities TRADING standards officers investigating food fraud have caught a ‘fakeaway’ boss who was selling cheese and ham pizzas, that contained neither cheese nor ham.

Test purchases, by Warwickshire County Council, saw its trading standards officers buy 40 pizzas from independent takeaways across the county.

Five pizzas contained an oil/fat based ‘analogue cheese’, instead of dairy cheese, and a further five did not contain the meat types described on the menu.

One takeaway was cautioned and several others received warning letters. According to www.businesscompanion.info offenders could face unlimited fines and up to two years imprisonment.

It is the latest in a long line of food frauds that can often have significant health implications and even prove fatal. Earlier this year a takeaway boss in North Yorkshire was jailed for six years after a customer with a nut aller-

gy died from eating a supposedly nut-free curry.

Last year a report, considering hundreds of trading standards operations, found one in five takeaway lamb dishes contaminated other meats.

Adrian Simpson, the Chartered Trading Standards Institute’s consumer codes and business education expert, said businesses need to keep pace with the legislation.

He said: “Businesses that know their responsibilities and comply with the law deliver better customer service and earn an enhanced reputation, and that’s good for business.”

Mr Simpson said that from December nutritional labelling will be compulsory on all pre-packaged food and urged businesses to familiarise themselves with the new law.

Food businesses are already required to provide allergy information on food sold unpackaged.

Up to date information on food labelling is available on the government-backed www.businesscompanion.info

THIS BUSINESS is located in in the affluent sought after North West Leicestershire village of Coleorton set in the heart of the national Forest.

The property is immaculate throughout and has been refurbished and furnished to an exceptionally high standard in 2016. This highly profitable inn is of fully rendered brick construction and sits under a pitched, tiled apex roof. Trading areas consist of: Bar (circa 30 covers) has exposed wooden ceiling and wall beams complimented by an exposed brick built fireplace to one end with an ‘open through’ built in log burner. There is a well-presented central bar server of wood construction with 5 cask ales on offer. Lounge (circa 50 covers) has exposed wooden beams to the walls and ceiling. Areas of exposed brick wall are complimented by several built in log

burners positioned throughout the trading area. To one end are double doors that lead out onto a block paved patio area that overlooks the grassed garden. There is also a brick built bar server offering 4 cask and ales and a coffee prep area behind.

To the rear of the property is a delightful spacious grassed garden area with fabulous countryside views, children’s play equipment and a decked pergola covered Al Fresco area. To the front of the property are further benches (circa 16 covers). Patrons lined car park with spaces for circa 50+ cars.

Price: £625,000 Freehold / £100,000 Free of Tie Leasehold. Tenure: Freehold or Leasehold. Rent (if applicable): £50,000 p/a. Landlord (if applicable): Private/Freeholder. Turnover (annual): £508,870 (inc VAT) to October 2015.

Wet: Dry split: 70% Dry / 30% Wet. For further details contact Guy Simmonds on 01332 865112

Harris Lamb Urges The Pub Licensed Trade To Use The Next Six Months Wisely WITH THE most radical overhaul of the Business Rates system in more than two decades having been released, publicans across the UK are being advised to enlist expert advice from Rating professionals before the new values come into force next year.

The Valuation Office Agency recently compiled the 2017 Draft List, whereby ratepayers are being notified of the proposed Rateable Values that will take effect from April 1st next year and the Rating department from property consultancy Harris Lamb has been working with licensees to ensure they are fully up to speed with the implications.

The business, which works with pubs across the UK and is retained by several breweries and pub companies to provide business rates support to them and

their licensees, is now gearing up for a busy six months as licensees race against the clock to check and challenge their proposed 2017 Rateable Values before the rating list goes live on 1st April 2017.

Victoria Trafford, director of Rating, said: “This is the most significant development in the Business Rates system in 26 years, not least because of the proposed introduction of the ‘Check, Challenge, Appeal’ system that the Government plans to apply to the appeals process.

“Current indications suggest incorrect rateable values may take many months to amend, with ratepayers expected to continue to pay the original rates liability until such time as any ‘challenge’ to the Rateable Value is concluded, and adjustments or refunds issued where appropriate.

“This has put far greater emphasis on the Draft List, as its publication presents ratepayers with a six month window to pre-agree their Rateable Values and ensure that they are correct. It is essential that businesses use that time to seek professional guidance so that they don’t find themselves paying more than they ought to.”

For more details, contact Harris Lamb on 0115 947 6236.

Caterer, Licensee & Hotelier

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Property and Professional

October 2016

The Tree Inn, Stratton, Cornwall on the Market

SET WITHIN the popular market town of Stratton, and only a mile from the North Cornwall coast and popular resort of Bude, this charming 13th Century pub is now being offered for sale through licensed property specialists Stonesmith of Exeter.

NE W

RE DU CE D

THE WEST COUNTRY SPECIALISTS

ALICE HOLT FOREST, SURREY

WEST SOMERSET

DEVON/DORSET BORDER VILLAGE

Opportunity to Operate Catering Facility in Alice Holt Forest Centre Existing Café Building Being Redeveloped Circa 450,000 Visitors Annually.

Adjacent to Large Car Park; Picnic & Childrens Play Areas & Toilets Tender Pack Available

Substantial Character Guest House Versatile & Flexible Accommodation 6 Individual Bedrooms (4 En-Suite) Guest Lounge/Dining Room Restaurant/Owners Lounge Sauna & Hot Tub, Gardens & Parking Extremely High Standard Throughout

Country Guest House & Cottages Trading 9 Months Of The Year Only 4 Quality En-Suite Letting Bedrooms 2 Self-Catering Cottages Superior 2 Bedroom Owners Accom Exceptional Home & Income Opportunity

FH £545,000

1931

NE W

LH NIL PREMIUM LOOE, CORNWALL

5983

FH £695,000

5984

EXMOUTH, EAST DEVON

DARTMOOR NATIONAL PARK

Daytime Only 32 Cover Cafe

Well Regarded Evenings Only Restaurant

Excellent Profit Levels

Popular East Devon Coastal Town

Historic Dartmoor Hotel & Village Inn Honeypot Tourist Location 9 E/S Rooms. 2 Further Staff/Letting Rooms Self-Contained 3 Bed Owners Cottage 2.5 acre Grounds with Paddock & Stables Must Be Viewed to be Fully Appreciated

Easily Manageable Business

Main Dining Area Seating 54

2 Double Bedroom Accommodation

Spacious 4 Bedroom Accommodation

Ideal Lifestyle Opportunity

Internal Viewing Recommended

2044

LH £49,950

2049

£460,000

4359A

NE W

LH £69,950

The Tree Inn, a focal point of the local community, with many character features, and oozing ambience, has strong local support as well as benefiting from the many tourists and visitors to the area year round, with significant increases during the summer months from holidaymakers to the area.

This well established business has plenty to offer new owners and with the

added benefit of 2 Barns and a Function Room there is development potential, subject to the usual consents and permissions, to create additional letting accommodation and/or holiday lets. This deceptively large property briefly comprises:- 2 Bars (56+), Restaurant Areas (66+), Commercial Kitchens and Ancillary Facilities; Function Room (50+), 6 Letting Rooms, 3 Bedroom Owners Accommodation; 2 Barns & Former Shop with Development Potential for Additional Holiday Letting Units; Enclosed Courtyard Trading Area.

The freehold business is for sale through Stonesmith with a guide price of £495,000 and details can be downloaded from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

The Olive Branch, Barnstaple, Devon for Sale A LEASEHOLD Inn has been brought to the market by Leading National Licensed Property Agent Guy Simmonds :- The Olive Branch, 41 Boutport Rd, Barnstaple, Devon.

This prominently positioned, busy and modern town centre Inn is located in the heart of Barnstaple, the main town in North Devon located 68 miles from Bristol, 50 miles from Plymouth and 34 miles from Exeter. This busy holiday resort is 7 miles from Bideford Bay and only a short drive to the north coast.

This established business has a Lounge Bar/Public Bar (circa 80), Games Area (circa 40), Roof Terrace Area (circa 60) and 3 Letting Bedrooms.

To complete the property is a Fully Equipped Catering Kitchen and 1 Bedroom Living Accommodation.

Asking Price £49,950. Whitbread Leasehold. Turnover for y/e 10/15 is £355,953 (inc vat). Rent £29,000. Trade Split circa 90% Wet & 10% Food.

Contact the sales agent, Guy Simmonds, on 01332 865112.

The Royal Oak, Ashburton on the Market with Bettesworths TAUNTON, SOMERSET

DARTMOOR, DEVON

NR EXETER, DEVON

Well Presented & Regarded Daytime Only Cafe Trades 6 Days a Week Cafe/Restaurant Area (40+) Al Fresco Seating for 32 Town Centre with Impressive Levels of Trade

Award Winning Daytime Only Cafe & Restaurant Popular & Highly Sought After Dartmoor Town Cafe/Restaurant Area for 30 Customers Self-Contained 2 Bed Owners Apartment Genuine Potential to Increase Trade

Thriving Farm Shop & Cafe Food Hall, Delicatessen & Butcher Cafe with Permission for 16 Good Profits & Low Overheads Unique Business Opportunity

LH £115,000

2040

LH £75,000

1981A

THINKING OF SELLING? CALL FOR A FREE VALUATION

LH £195,000

2010

01392 201262 www.stonesmith.co.uk

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

AWARD WINNING Licensed and Leisure Agents, Bettesworths have recently been instructed to find a new Tenant for the Royal Oak in Ashburton. This character period inn is available on a new free of tie lease, at an asking price of ‘offers in the region of ’ £20,000.

The Royal Oak is a prominently located period property situated in East Street in Ashburton. Ashburton is located on the Southern slopes of Dartmoor National Park and is a thriving community fast gaining a reputation for one of the leading food and drink destination in the South West of England.

Externally, the property is handsome building with a stone façade fronting East

Street and enhanced with attractive flower boxes. Internally, the property is full of character, comprising a main bar area with circa 34 covers, separate dining room with 20 covers and a fully equipped commercial kitchen. Upstairs there is extensive private accommodation with 3 double bedrooms, living room and 2 bathrooms with potential B&B use; something there is big demand for in the town. There is also further living accommodation arranged as an interconnecting, 2 bed loft area on the second floor.

The property is available on a private free of tie Lease with a rent to be negotiated. The lease will be fully repairing and insuring with 3 yearly rent reviews.

For further details visit the website at www.bettesworths.co.uk or call 01803 212021.

Thinking of selling?

Regional Specialists National Exposure

W! NE

PRICE: £60,000

W! NE

TOTNES, DEVON

• Successful & Stylish Licensed Specialty Coffee House • An Attractive Grade II Listed Building Arranged Over 3 Floors • Ground Floor & First Floor Trade Area with Circa 40 Seats • Pretty Outside Walled Courtyard with 22 Seats • New Lease – Terms to be Agreed

LEASEHOLD

REF: 2553

ASHBURTON, DEVON

• Period Inn Abounding in Character in the Heart of Ashburton • Character Bar 34+, Dining Room 20, Commercial Kitchen • Extensive Private Accommodation with 3 Double Bedrooms • Terrific Opportunity for Experienced Operators • Recently Closed & Available on New Free of Tie Lease

OFFERS IN THE REGION OF £20,000 LEASEHOLD. REF: 2484

W! NE

PRICE: £19,950

W! NE

PRICE: £20,000

EAST CORNWALL

• Well Known, Prominent Roadside Country Inn • Currently Closed but Turnkey Opportunity • 3 Character Trading Areas, Trade Gardens and Car Park • Spacious 3 Bedroom Owners Accommodation • Available on New Free of Tie Lease

LEASEHOLD

REF: 2546

LAUNCESTON, CORNWALL

• Licensed Bar Situated within a Historic Period Property • Main Bar & Seating Area • Ladies & Gents Cloakrooms & Ample Storage • Versatile Private Accommodation • Currently Operating Weekends Only

LEASEHOLD

REF: 2565

• Stunning Character Country Inn Situated in Beautiful Part of Cornwall • Bar & Dining Rooms in 3 Trading Areas (80c), Beer Garden with Views • Completely Renovated and Refurbished 2/3 Bed Owners Accommodation • An Exceptional Business with High Turnover and Strong Profit • Alternatively available - F of T LH at Premium of £39,950

DULOE, CORNWALL

W! NE

GUIDE PRICE: £495,000

FREEHOLD

INN OF THE MONTH HAMPSHIRE £98,000 FREE OF TIE LEASEHOLD REF: 7820L

REF: 2479

BRIXHAM, DEVON

W! NE

• Seasonal Café in Stunning Location • Fabulous Views Across the Bay • Internal Seating for 16 • Service Hatch and Commercial Kitchen • Great Opportunity to Operate a Lifestyle Business

OFFERS IN EXCESS OF £35,000 LEASEHOLD REF: 2404 DARTMOOR NATIONAL PARK, DEVON

W! NE

• Substantial & Historic Grade II Listed Traditional Village Inn • Situated within the Beautiful Dartmoor National Park • 3 Main Trade Areas & Separate Dining Room/Restaurant • 5 En-Suite Letting Rooms, Staff Bedsit & Owners/Managers Flat • Currently Closed, Turnkey Opportunity with Huge Potential

OFFERS IN EXCESS OF £350,000

• Very Successful Lock Up Licenced Restaurant/Cafe • Situated Opposite Diggerland Adventure Park just off the M5 Motorway • Spacious Open Plan Trading Area (82c), Outside Seating (20c) • Opportunity to Extend Trading Hours to Include Evenings • Growing Business with a Turnover of £201,849 for YE June 2016

CULLOMPTON, DEVON

W! NE

PRICE: £79,950

REF: 2544

LEASEHOLD

01803 212142 www.bettesworths.co.uk

REF: 2548

SUPERBLY POSITIONED AND PRESENTED 10 BEDROOM 'FREE OF TIE' HOTEL WITH BAR, RESTAURANT AND FUNCTION FACILITIES LOCATED WITHIN A LEAFY SUBURB OF SOUTHAMPTON

www.guysimmonds.co.uk Tel: 01332 865112 email: sales@guysimmonds.co.uk Also featured on www.pubsforsale.co.uk

October 2016

Caterer, Licensee & Hotelier

REVALUATION 2017: TIME IS SLIPPING AWAY The 2017 Business Rate Revaluation is coming It’s all too easy to accept that the amount you currently pay for your business rates is correct. But how do you know if you are paying more than you should? The Government is currently undertaking the biggest overhaul of the business rates system in more than two decades.

The next Revaluation comes into force on 1 April 2017, determining the level of business rates to be paid by you to your local authority.

Harris Lamb is acknowledged as one of the UK’s leading firms dealing with public house, restaurant and other hospitality industry business rates.

The knowledge and experience of its Rating team, led by Victoria Trafford, has led to the business being retained by a number of breweries.

It is the team's aim to keep your business rates as low as possible for the duration of the Rating List by:

•

Investigating the 2017 Rating Assessment of your business and where appropriate, challenging the figure with the Valuation Office as part of it’s new ‘Check, Challenge, Appeal’ process

•

Discuss with you the trading information required to appeal against the Rateable Values

•

Prepare a valuation of the pub for rating purposes and, if the rateable value is too high, negotiate a reduction with the Valuation Officer

•

Inform you of the outcome of the negotiations and any savings made

•

Offer bespoke advise to each licensee about other circumstances that may further aid an appeal

•

Complete notices received by licensees from the Valuation Office requiring information upon request

•

Provide advice on all rating matters including special schemes of relief for small businesses

To enable an efficient process, licensees are required to: •

Provide all available information concerning trade and turnover achieved on site

•

Forward to us any papers received from the Valuation Officer that concern your business or rateable value

•

Advise the team of any changes in the physical circumstances of the property or the surrounding area

To discuss the implications of the 2017 Revaluation or find out how Harris Lamb can help support your business, contact Victoria Trafford or James Ward at Harris Lamb on pubrating@harrislamb.com.

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