CLH News #194 November 2016

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Consumers Dine Out and Boost Leisure Sector in Referendum Aftermath SPENDING IN the UK leisure sector has remained strong in the third quarter of 2016, and has increased in most categories, according to the business advisory firm Deloitte.

In research published earlier this month Deloitte found that, during the three months to September, leisure consumers spent more or the same in every leisure category compared to the previous quarter. Spending on eating out, in restaurants, pubs and cafés, saw the biggest quarterly rise in spending, increasing by three percentage points from the second quarter of 2016 and six percentage points since the first quarter Spending on culture and entertainment also increased, by two percentage points, since the second quarter of 2016. Attending live sporting events has seen a similar uplift in spending. Betting and gaming, drinking in pubs and bars, and spending in coffee shops have all seen increases of one percentage point in the last quarter.

With the third quarter consumer confidence rising by three percentage points to a five-year high, the gap between leisure and retail spending continues to narrow as consumers keep prioritising spending on experiences, such as holidays and days out, rather than goods and services.

Simon Oaten, partner for hospitality and leisure at Deloitte, comments: “Given the political uncertainly in the immediate aftermath of the EU referendum, it is reassuring to see that the leisure sector has performed well and remained resilient.

“A key reason for the sector’s robustness is due to the growth of habitual leisure spend over the last few years. Leisure, whether in or out of the

home, is now part of the daily routine for the vast majority of UK consumers.”

This good news follows a report last month by VisitBritain, which revealed that overseas visitors to the UK spent £2.6 billion in August, 4% up on the same month last year.

The Office for National Statistics figures also show a record-breaking first eight months of the year for visits from EU countries, the UK’s largest visit-generating region, with 16.8 million visits, 3% up on last year.

The figures bring inbound visits from January to August this year to 25 million, up 3% on the same period last year and a record year–to-date. Spending by visitors during this period was £14.6 billion.

VisitBritain/VisitEngland Chief Executive Sally Balcombe said: “These back-to-back record-breaking figures not only underpin a longerterm pattern of growth for inbound tourism, one of our fastest growing export industries, but also demonstrate its growing importance to the UK economy.

“We’re inspiring overseas visitors to book a trip right now through our #OMGB ‘Britain, Home of Amazing Moments’ campaign, showcasing the incredible experiences on offer across our nations and regions. And we’re working with commercial partners in our key inbound markets including China and the US to convert the desire to visit into bookings.”

The latest record-breaking numbers follow new figures announced by VisitBritain released earlier in October, which revealed that that overseas visitors spent an extra £800 million across the nations and regions of Britain as a result of its work in 2015-16. That meant that every £1 invested in VisitBritain’s activities resulted in an overseas visitor spending £23 in Britain.

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Editor's Viewpoint

November 2016

CLH News 2017 - Distribution Changes!

We wanted to take this opportunity here at CLH news to advise you of changes to our distribution beginning January 2017.

Each year our database is completely revised by a professional hospitality database company.

We do this simply to make sure that we distribute to independent hotels pubs and restaurants, and independent groups in the hospitality sector EDITOR who will quite frankly find our publication of use.

Also to ensure that the products and services that our advertisers are promoting are of importance to the running of the business. It is vital here at CLH News that we maximise the potential readership response to our advertisers, for us to continue to trade, hence the reason for the annual changes.

We very much hope that you the reader have during 2016 found CLH News a useful tool. We have endeavoured to bring as much industry news, legislative changes, and expert comment, as well as sharing your success stories, along with a selection of products and services to help make you that bit more efficient and profitable, and we very much hope to continue to do so during 2017. However, when our database is revised in January, there is inevitably some businesses who inadvertently may not find themselves on our new updated one.

So, what I would ask is that if you do not receive a copy in January, and want to continue to do so please contact us, either call us or email us with your details and we will happily add you back on. I would also take this opportunity to remind you of our website, where our publication is available online, and where we provide a regular directory of industry suppliers, and very much hope you will sign up to our digital newsletter, which delivers industry news directly to your email inbox twice a week.

I would like to take this opportunity to congratulate the Marine Hotel in Paignton, (see story page 7). A wonderful example of inclusivity, a great story for us to report, and yet another fine example of how compassionate, decent and rewarding the hospitality industry is.

We have over the years been delighted to report many uplifting stories like this, fundraising events, charitable donations, gestures of goodwill, charity support and events, all wonderful uplifting stories so please keep them coming. I think that has been enough doom and gloom reported in the mainstream media in recent months, so it is fantastic when we are able to promote the hospitality industry “giving something back”. So once again congratulations to the Marine Hotel, and we are delighted to extend that congratulations to all the businesses and employees in the hospitality industry who have done so much to help others!

Another “good news” story is the one that appears on our front cover - “Consumers Dine Out and Boost Leisure Sector in Referendum Aftermath”. We all have an opinion on the Brexit debate, which look set to rumble on well into 2017, maybe even 2018, and depending on who you listen to, it is either not a disaster for Britain, or a marvellous opportunity.

This report by, Deloitte, one of the world’s biggest accounting firms found that during June, July and August leisure consumers spent more or at least the same in every leisure category compared to the previous quarter.

Spending on eating out, in restaurants, pubs and cafés, saw the biggest quarterly rise in spending, increasing by three percentage points from Q2, and six percentage points since Q1. Irrespective of my views Brexit, I find this fantastic news for the industry, which many observers have often reported is a main beneficiary of the vote to leave Europe.

Let’s hope this increase in spend continues!

Peter Adams

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

November 2016

Restaurants Urged to Up Speed Up as Eating Out Soars Once reserved for a special occasion, more than a quarter of time-strapped UK adults (26 per cent) now dine out at least once a week, rising to over a third (36 per cent) amongst 18-34 year olds. Even when it comes to eating at home, one in seven (13 per cent) consumers admit to ordering meals from restaurants through online tools and apps such as Just Eat and Deliveroo on a weekly basis – indicating that for many, takeaways are no longer simply considered a Saturday night treat.

Dining choices are changing mostly for convenience (56 per cent) but also as a result of increased disposable incomes (28 per cent) with restaurant spending reaching a 15-month high, up 14.9 per cent year-on-year in August**.

Slow service: enough to put consumers off their dinner The research shows that the need for speed is causing customers to become more impatient when eating out, prioritising quick service (37 per cent) over value (21 per cent) and menu choice (33 per cent).

What’s more, consumers report that slow service is the most frustrating part of the dining experience, with six in 10 (59 per cent) losing patience when their food takes too long to arrive. When in a restaurant, almost half (49 per cent) also become impatient when left to wait too long to pay at the end of their meal.

Technology: key to pleasing the ‘on-demand’ diner In response to the impatient, convenience-driven diner, payment technology was identified as a crucial factor. Pressure is mounting on restaurants to offer a range of solutions to speed up the payment process, with consumers more likely to choose venues which offer contactless payments (15 per cent), the option to pre-order and pay via an app for both delivery and eating in a restaurant (15

Entries for Salon Culinaire 2017 Now Open

BACK AND bigger than ever for 2017, the world-class culinary competition, Salon Culinaire, returns to the Great Hospitality Show this January with a jam-packed programme of competitions designed to showcase the wide range of talent within our hospitality industry.

to hone their skills, get a taste for the thrill of competition and perform under the spotlight. Classes such as Table-laying will be held alongside Knife Skills, Cocktail Mixology and Flambé work and entrants can expect to receive feedback from highly experienced judges which will prove invaluable as they progress up the career ladder.

Finally, Junior La Parade des Chefs is set to return, with teams consisting of competitors aged 23 or under tasked with preparing a three-course lunch menu for 100 covers with £1 from each diner going to the charities Just A Drop and Hospitality Action. Plus on the evenings of Monday 23rd January and Tuesday 24th January La Parade des Chefs will host the College Canapé Competition, sponsored by the Worshipful Company of Cooks, each night a college will be tasked with preparing a selection of canapés to be served with champagne to a VIP audience of 60. One team will be crowned overall College Canapé Competition Champions.

For the chance to compete in Salon Culinaire, don’t delay and enter now by visiting www.hospitalityshow.co.uk/salon-culinaire for your chance to experience one of the most competitive culinary events in 2017. Deadline for entries is 25th November 2016.

Cornish Hotel Owner Scoops £100,000 Betting on Trump Win

A CORNWALL hotelier John Mappin, owner of the Camelot Castle Hotel at Tintagel has won £100,000 after betting on a Donald Trump win to be next president of the United States.

John placed a small bet last year at odds of 20 to 1 that Mr Trump would win the Republican Party nomination. He then got further odds of 33 to 1 that Mr Trump would win the presidency.

Initially he placed a series of small bets and a year ago stood to win £44,000.

However, after further accumulative wagers, he now collects £100,000 after this

morning’s result A self confessed Trump supporter John earlier this year awarded the President elect an “honorary knighthood” and made him a member of the Camelot Castle Hotel “round table”. Then, in keeping with the strong links between Tintagel and the legend of King Arthur, John sent Mr Trump a replica “Excalibur” sword.

“The Camelot Knighthood and honour is hereditary with the title passing to each of his children and in turn their grandchildren. His wife Melania will be known at Camelot Castle as Lady Melania of Camelot.”

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Entries to the competition, which runs from 23rd – 25th January at the NEC, Birmingham, are now open and with a line-up containing a mix of some of the industry’s most popular classes plus some exciting new competitions, chefs with all levels of experience are being urged to get their entries in early to ensure they don’t miss out on their chosen category.

Longstanding elements of Salon Culinaire – the Live Theatre, La Parade des Chefs and Salon Display classes all return for 2017 along with the Skills Theatre, which, after its hugely successful launch at Hotelympia in 2016, will be coming to Birmingham for the first time. This element is designed for both chefs and front of house staff who are in the early stages of their careers, giving them a chance

per cent) or payment via mobile device at the table (14 per cent).

Demonstrating the growing need to offer a range of payment options, 23 per cent anticipate they will increase their usage of contactless cards and devices when dining out in the next 12 months, while a further 10 per cent expect to pay using an app more often.

When it comes to paying the bill in a large group, technology is also invaluable for restaurateurs. 85 per cent of diners admit they often end up frustrated when eating out with friends or family, citing paying for more than they ate (31 per cent) or alcohol they didn’t drink (31 per cent) and having to figure out how much each individual spent (33 per cent) as their key concerns. In response, customers are calling for bill-splitting apps or tools for large groups and automatic payment services similar to Uber where credit or debit card details are stored and payment is taken from the cardholder’s account automatically.

Diners would also like restaurateurs to make their experience feel more personal with a third (33 per cent) more likely to choose somewhere to eat if they receive tailored offers based on personal data they have provided, such as free drinks for birthdays.

Sharon Manikon, Customer Solutions Director at Barclaycard said: “Time is of the essence for today’s busy Brits and this need for speed now seems to be translating to the dining experience. But instead of being a special treat, eating out and ordering food in are increasingly becoming the norm, with consumers turning to restaurants and delivery services to provide quick and easy meal-time options, whether it’s a bite to eat after work or a mid-week takeaway ordered from a mobile device on the move.

“As the restaurant sector enters a new era of ‘dining-on-demand’, the industry needs to respond with the right technology to improve the service and experience they provide, or risk getting left behind by their more savvy competitors. By introducing a personal touch, such as apps which allow diners to pre-order and pay for meals in advance, or tools that enable bills to be split per head, restaurateurs can ensure they keep customers’ appetites for enjoyable food and high quality service well and truly satisfied.”

TOASTERS • STAINLESS STEEL SINKS & TABLING

NEW RESEARCH from Barclaycard has revealed that busy Brits are demanding faster service and more convenient ways to pay when eating out and ordering takeaways for delivery.

As dining habits change, the pressure is mounting on restaurant owners to respond with technology which balances both the need for speed with providing a more personalised dining experience.

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November 2016

The Perils of Running a Pop-up Catering Operation Don’t let food poisoning be the gift you keep on giving

by Mike Williams – Consultancy Director, STS Solutions WITH MANY food businesses looking to extend their operations and capitalise on the popularity of Christmas and farmers’ markets during the festive season, we asked Mike Williams from food safety specialists STS to discuss some of the main legislative, food safety and hygiene issues which businesses should be aware of.

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Many pubs, restaurants and hotels consider seasonal popup catering operations as a way of reaching out to new customers, capitalising on a captive audience, diversifying their operation and potentially increasing profits. While the right location and menu are important as these are key factors in attracting customers, don’t be fooled into thinking that you can simply turn up, put in a few hours of effort and walk away with a profit. Rigorous attention to detail and forward planning are both vital if you want to succeed in this highly competitive industry.

Registering the business: A pop-up or casual stall is still essentially a new business in the eyes of environmental health. It’s vital that you comply with all food hygiene regulations and this starts with you registering the new operation with the environmental health service at your local council at least 28-days before you begin trading. This applies even if you have already registered another food business. You’ll also be required to document all the necessary food safety management procedures that you have, based on the principles of HACCP (Hazard Analysis Critical Control Point).

Hygiene: Food stalls come under close scrutiny from environmental health as their lack of space and facilities mean that cross contamination, allergen control and general food safety can sometimes be difficult. Lack of space is not an excuse when it comes to food hygiene and you’ll also find that where customers can see the total operation they are more critical about food hygiene standards. If they see something untoward they simply won’t buy from you. It is imperative that all the usual precautions are taken and that your business conforms to all current food hygiene requirements, including: • Cooking temperatures: Ensure food is cooked to a core temperature of 75°C or above, using a food probe to check, so that harmful bacteria are destroyed. Lower temperatures are acceptable provided the core temperature has been maintained for an extended period of time.

• Hand washing: Make sure you have facilities that allow staff to wash their hands properly. Don’t just rely on antibac-

terial hand gels as these don’t effectively wash hands and EHO’s will pull you up for this.

• Food control: Keep all food chilled before cooking.

Ensure clear segregation between cooked and uncooked food, and use separate working surfaces and utensils for each. Keep the time between cooking and serving food to a minimum. Regular cleaning is also important and you should factor in an appropriate control for all waste.

• Allergen Control: You have a duty to train staff and inform customers about any dishes that may contain one or more of the 14 food allergens.

• Cleanliness: Pop up kitchens are no different from permanent commercial kitchens when it comes to cleanliness.

Make sure that you have a good supply of sanitiser and other cleaning chemicals and equipment available at all times.

• Cross contamination: Separate knives, cutting boards, utensils, pans, plates etc. should all be used, even in what is often a confined space.

• Health and safety processes: You must ensure the safety of all employees and customers at all times. If you have more than five employees then you must also have a written health and safety policy which fully describes your arrangements and procedures, including fire safety precautions.

Some of the more general factors which need to be taken into consideration before setting up a pop-up restaurant or food stall include logistics; how you transport food and specialist equipment etc. It isn’t simply a matter of throwing a BBQ in a van, grabbing a pack of burgers, some paper plates and napkins and setting up shop!

In addition to registering the operation with the local council and complying with local licensing laws for each location in which you plan to operate, you may also need late night licences; one for the sale of alcohol, live music or entertainment and even potentially a licence from the landowner. You should also factor in additional public and personal liability insurance along with employers insurance if you hire staff (even for just one day), along with theft or fire insurance. Specialist vehicle insurance may also be required.

Running a pop-up kitchen can be an excellent way to raise your profile and profit margin while reaching new customers but food safety should be your prime concern. The last thing you want is to be prosecuted or cause your customers to become sick or even die as we saw recently – that case resulted in a hefty fine and a custodial sentence. This is why there are strict legislative and food safety standards that need to be observed in order to stay on the right side of the law.

For more information and advice on running a pop-up operation and to ensure you have the correct processes in place and that they are up-to-date, seek advice from your local authority or an independent health & safety organisation such as STS. They can be contacted on 01252 728300 or via their website at www.sts solutions.com or www.elas.uk.com.

Personal Touch Still Important Despite Increase in Technology IN A modern “want it now, get it now” culture, personal and attentive service is still the most important for restaurants, according to a new report. Insights from the Quarterly Dining Trends Report from Bookatable, Europe’s largest restaurant booking platform, reveal that Brits prefer a faster, more flexible way of dining, using technology and digital advances to personalise our dining experience.

The report reveals that personalisation is a key focus for Brits dining out, with almost half (47 per cent) expecting to curate their entire dining experience in the not so distant future.

Everything from choosing a restaurant table before they arrive (43 per cent), to selecting the background music (16 per cent), and having access to live cameras in the kitchens and bars (18 per cent) were among some of the future dining predictions.

BRITS’ DINING ESSENTIALS FOR THE FUTURE OF DINING 71% Personal and attentive service 39% Digitally divided bills between large groups Using technology to choose a seat before entering the restaurant 42% Previewing portion size via technology such as hologram 24% / plate projection Efficient mobile ordering & payment options 20% Tech-savvy, time poor Brits are looking to streamline dining processes with more efficient ‘fast-track’ and pre-booking options when organising their evening out. Diners looking for a speedier service seek time saving tools, like choosing the specific time slots meals will be served (40 per cent) and the ability to order additional items off the menu via a mobile app (18 per cent). Although avid foodies welcome digital advances, we still consider restaurants that offer a personal service from staff (71 per cent) as an imperative factor when deciding where to dine out.

Instant gratification is central for diners looking to personalise their eating out experience, and restaurants tapping into

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November 2016

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technology are more likely to help guests achieve this. In just five years’ time, almost a quarter (24 per cent) of Brits would like a preview of portion size, ingredients used (21 per cent), and the presentation (22 per cent) of a dish shown via technology such as hologram projection or mobile app. While, more adventurous eaters (15 per cent) may be more inclined to try dishes before committing by ordering 3D printed meal samples.

Despite almost a quarter of Brits (23 per cent) noticing a shift in restaurants embracing technology, in the future, loyal diners returning to restaurants would like to breeze through settling the bill with more efficient payment options. 39 per cent would like the bill automatically split between larger groups, 24 per cent would prefer to pay using a digital dining card (a restaurant equivalent of an Oyster card) and 20 per cent of us would opt for simple mobile payment such as EasyPreOrders, which enables customers to pre-order and prepay for the meal booked through the Bookatable app at the end of the night – which means no manual calculating, no arguing over the bill and no hassle.

Bookatable’s Quarterly Dining Trends Report shows that 15 per cent of food lovers would like to receive mobile alerts of nearby places of interest based on the restaurant they’ve recently eaten at. A further one in five (21 per cent) Brits agree restaurants should look further to incorporate additional digital technology into the dining experience, proving that restaurants are going to have to adapt and evolve to keep up with digitalsavvy diners of today.

Joe Steele, CEO of Bookatable commented: “More and more restaurants are looking to elevate the customer experience with convenience being at the forefront of future innovation.

We can definitely see a shift in how restaurants are using technology, including one of the valuable elements of the Bookatable app which features a pay-at-table option, offering diners faster service and essentially granting them more time to enjoy their meal”.

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November 2016

Lock in Christmas Prices for The Best Deals, Urges Lynx Purchasing CATERERS SHOULD be negotiating with suppliers now in order to lock in prices on food and drink for Christmas menus, says buying specialist Lynx Purchasing.

With sterling having fallen sharply in the wake of the Brexit vote in June, uncertainty over both pricing and availability is expected to be a factor in the supply chain throughout the rest of the year and into 2017.

The warning note comes as Lynx Purchasing publishes the Autumn/Winter 2016 edition of its regular Market Forecast for the catering and hospitality sector. Rachel Dobson, Lynx Purchasing manager director, said, “We’re now clearer on the timetable for Brexit, but not the detail of what it will mean in terms of our trading relationship with Europe and the rest of the world.

“It’s understandable that suppliers are building plenty of caution and caveats into their forecasts, and with a wide range of products seeing changes in price, caterers will need to keep a close eye on their costs over the coming months.

“When it comes to produce for Christmas menus, our best advice this year is that it’s never too early to start talking to suppliers. Orders that are locked in early provide certainty for everyone, and it looks unlikely that there’ll be too many last minute bargains on offer come December.”

Product areas featured in the Market Forecast include: • Turkey: The UK imports a significant number of fresh turkeys from the EU, and while this will be affected by the exchange rate, there is a good supply of birds which could help to keep prices competitive. Turkey for added-value products, such as stuffed or flavoured joints, comes mainly from South America and is traded in dollars, so while availability is good, higher prices than last year are inevitable.

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Inspiration for the business came to founder Eric Phillips midway through his 30-year career designing and installing commercial kitchens. “Whilst the industry has made progress in reducing carbon emissions, I could see that certain equipment may never become efficient because of the requirements that operators put on them,” he explains. “So I set out to find ways of utilising the energy discarded by these appliances.”

Phillips claims to have seen a “huge spike” in the appetite for energy reduction products and solutions in commercial kitchens over the past few years, with concern for the environment as well as the bottom line at the forefront of every responsible operator’s mind.

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(Kitchen Energy Recovery Systems), Controlled Ozone and Grease, all offer their own designed and manufactured products that reduce emissions and utility bills. Phillips says the firm uses a proven matrix to show the potential emission savings and ROI for each individual project.

KERS can heat up to 2500 litres of water to 65c per day without the use of any utility costs, the company’s heat exchangers can be fitted over Electric or Gas Salamander, Gas Fryers. Solid Tops, Bratt Pans and Pizza Ovens.

Controlled Ozone Units have been developed by Ecovery Innovations to efficiently control cooking odours, the units offer a fully controllable Gaseous Ozone Injection for use in controlling odours from kitchen extraction, toilets, bin stores and staff changing rooms, all of this with minimal power usage.

Grease brand uses the high efficiency of Franke Cascade Filters and RY-Electrostatic Precipitator’s to control grease and smoke within with the kitchen extraction system.

Ecovery Innovations Continues to work to find cost efficient answers to the problems that the modern foodservice industry operators are facing daily.

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• Dairy: With many dairy farmers having exited the market, prices are now moving up. While the price of milk often hits the headlines, for caterers the prospect of a sharp increase in the cost of butter, cream and cheese should also be a concern.

• Salmon: Salmon is always a Christmas favourite on menus.

However, with problems in Chile caused by an algal bloom that has killed millions of farmed fish, and a fall in production in Norway, the supply of fresh, frozen and smoked salmon is unlikely to improve by the end of the year.

• Prawns: A hugely popular product for Christmas starters, prawns are in short supply after a sharp drop in the availability of warm water prawns. Severe weather conditions in Asia earlier this year have affected the volume of supplies from India, Bangladesh and Vietnam, inevitably pushing up prices.

• Cooking Oil: The UK inflation figures for August showed a sharp 12.8% uplift in the price of oils and fats. With all oil initially traded in Chicago, the cost has been affected by the weaker exchange rates, and both rapeseed and sunflower prices have jumped dramatically following the Brexit vote. With unpredictable weather patterns also playing a big part, the price of cooking oil is expected to remain high into 2017.

• Salad: Spain supplies much of the UK’s leafy salads during autumn and winter, but there are suggestions that some Spanish growers will be looking to reduce their exposure to the UK market this season. This is as much to do with the UK’s retail price wars as with concern over Brexit and the lower value of sterling, with the low prices paid by supermarkets deterring growers.

Dobson adds: “Our advice to caterers is to be cautiously optimistic. There are clearly challenges ahead, but as ever there will also be opportunities, especially if operators can build enough flexibility into menus to make the most of produce when availability, quality and value are best.”

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Damage Caused by Beer Duty Escalator and the Road to Recovery THE BRITISH Beer & Pub Association (BBPA) has published ‘The Story of Beer Duty: 20082016’, detailing how the Government’s decision to abolish the Beer Duty Escalator helped to spark a major turnaround in the fortunes of the beer and pub sector.

The report, published in partnership with the Society for Independent Brews (SIBA) and the Campaign for Real Ale (CAMRA), articulates the two different approaches to beer duty between 2008 and 2016.

It outlines the damage caused by the Beer Duty Escalator, which saw beer duty increase by 42 per cent between 2008 and 2012. During this time, beer sales fell by a staggering 18.5 per cent, 3,700 pubs closed and 75,000 jobs were lost.

The abolition of the escalator in 2013, after years of campaigning by the BBPA and the wider industry, coupled with a ‘penny off a pint’ led to a major turnaround in the beer and pub sector. Beer sales have stabilised, with 2014 seeing the first year of beer sales growth in a decade.

As the report details, beer makes up nearly seven in every ten drinks sold in pubs. The reversal of falling beer sales has also generated investment in pub estates and breweries. More than £1 billion is being invested annually by brewers and pub owners, both in state-of-the-art brewing technology and refur-

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bishments of Britain’s much-loved pubs. The report presents several case studies that demonstrate the industry’s commitment to investment.

Today, the beer and pub sector supports almost 900,000 jobs across the country, from farmers, to brewery technicians, and head chefs in pubs. One in thirteen young people currently working in Britain are employed in the beer and pub sector.

Across Britain, 30 million people visit Britain’s pubs each month, with over 15 million people drinking beer. Going to the pub is third on the list of things to do for overseas visitors to Britain and seven out of ten visit a pub whilst they are here.

Brigid Simmonds, BPBA Chief Executive, comments: “The Story of Beer report shows us that ‘a penny off a pint’ in 2013 was much more than a good headline or political gimmick. The effects of the removal of the Beer Duty Escalator have been extraordinary, and I am proud that the BBPA, alongside SIBA and CAMRA, played such a key role in its abolition.

“We will continue to work with Government as the process of leaving the European Union begins. Given that we still pay 40 per cent of the total beer tax bill in Europe, but only consume 13 per cent of the product, it is vital that there are no increases in beer duty. It is also vital that Britain’s beer and pubs are protected, so that the sector can continue to be a powerful source of growth and jobs.”

Paignton Hotel Embraces Inclusive Employment

“Hi, I’m Amy and I’ll be serving you this morning” The Marine Hotel in Paignton has been working with the Down’s Syndrome Association’s WORKFIT programme to ensure the staff team can support their new colleague, Amy in her new paid, permanent role as part of their team. WORKFIT supports people with Down’s syndrome to access meaningful work opportunities.

The management team at The Marine Hotel were determined to give a work opportunity to someone with Down’s syndrome to promote equality and diversity within their workforce. The Marine Hotel

Maidaid Halcyon

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recognises the significant benefits of employing a workforce that reflects the diversity of Paignton’s community.

Amy works in the restaurant and has received great support from her new colleagues, who were keen to embrace the WorkFit programme and to help her learn new skills using a range of techniques.

Chloe, Amy’s work colleague says, “Amy is such a lovely girl with a ‘can do’ attitude and is never funny about being asked to do things and won’t say no. It’s been a brilliant experience. I have learned a lot about people that have Down’s syndrome. I think now I am comfortable working with a person with Down’s syndrome.” expanding our client base is growing, and our technical support is award winning, so we must be getting it right!

Maidaid Halcyon has a range to suit every application. The Evolution is the range topper and includes undercounter glasswashers, undercounter dishwashers and pass through dishwashers. As with the rest of the catering industry, warewashing technology is evolving all the time. Every model in the range is designed to work efficiently and reliably in the most demanding environment.

The Evolution range not only has low water consumption and lower temperature levels of operation across the board – machines also have a green cycle for economy and an intensive programme for brilliant cleaning of the dirtiest items. The Evolution 2035WSHR has an innovative Heat Recovery system meaning up to 25% less power is required to heat rinse water.

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Caterer, Licensee & Hotelier

November 2016

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

www.catererlicensee.com

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

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Parliamentary Debate on Impact of Leaving the EU on UK Tourism A LIVELY debate discussing the impact of leaving the EU on tourism took place last month in Parliament.

Nigel Huddleston MP, co-chair of the APPG for the visitor economy, called the debate at the request of the British Hospitality Association and the Campaign to Cut Tourism VAT. Mr Huddleston opened the debate with praise for the diversity and resilience of the UK’s tourism industry.

He stressed the importance of differentiating between the domestic, inbound and outbound tourism, and argued that it was wrong to assume that Brexit and a weak pound would significantly bolster the domestic and inbound sectors.

Given that more than 60% of overseas holiday visitors and in excess of 70% of business visitors to the UK last year were from the EU, Mr Huddleston strongly warned against any additional burdens or restrictions on travel.

Furthermore, although the weak pound has made the UK comparatively more affordable, he added that the UK remains an expensive place to visit and suffers as a result in the global tourism market.

The question of cutting VAT on tourism was raised by multiple MPs in the debate such as Caroline Lucas MP, Margaret Ritchie MP and Rebecca Pow MP. Each MP cited various reasons why such a cut would be beneficial to their constituency, with Margaret Ritchie MP citing the difficulty of businesses in her Northern Ireland constituency competing with firms south of the border, where

November 2016

Caterer, Licensee & Hotelier

the VAT rate is 9%, less than half of the UK rate of 20%.

The theme of migration was highly prevalent in the debate.

The vital contribution of EU workers to the tourism industry were praised by MPs from all parties and participants wanted reassurances from the Government that EU nationals are welcome and have the right to remain in their jobs. James Heappey MP raised concerns that a lack of migrant workers would be a challenge for the industry and praised also the diversity of linguistic skills that the EU migrant workforce has brought to the UK. Various MPs, including Deidre Brock MP and Sheryll Murray MP also argued the case for further developing the UK’s inbound tourism market by extending to other nations the simplified visa system that was made available to Chinese visitors John Nicolson of the SNP raised worries that events postBrexit were creating a perception that Britain was becoming more insular. Kevin Brennan raised similar worries, saying that even the Government’s use of language in post-Brexit messaging has damaged Britain’s blue-chip brand. Corri Wilson MP highlighted concern that still, nobody knows what Brexit actually means.

Tracey Crouch MP, the Minister for Tourism reassured attendees at the end of the debate that all the specific issues raised are all being considered by her department and that she wanted to maintain her productive dialogue with the industry.

Operators Urged to Be Transparent with Local Produce

RESEARCH FROM guest experience management experts HospitalityGEM, has revealed that almost three quarters (72%) of diners state local ingredients as the most important factor when choosing where to dine out.

This figure rose to 81% when diners from Scotland, Wales and Northern Ireland were asked if the use of local ingredients would make them more likely to visit a restaurant.

Furthermore, the reason for choosing a dish with locally sourced ingredients was cited as ‘to support the local economy’ by more than half (57%) of diners.

The survey identified, however that diners are looking for operators to be more transparent when defining terminology such as ‘provenance’, ‘local’ and ‘artisan’ when stated on their menus. Steven Pike, managing director of HospitalityGEM, shares some thoughts on how operators can capitalise on this demand, whilst taking some simple steps to be up-front with guests.

“The data we’ve collected illustrates the psyche of diners in relation to local produce and what influences their decision when choosing where to eat. There are many ‘buzzwords’ for diners when reading your menu, with various recent pieces of research highlighting the importance.

However, don’t be too haphazard in the use of these terms, or diners may begin to question the transparency of your business and the true value of what’s on their plate.

1. Highlight how local ‘local’ is Respondents defined a local ingredient by distance, rather than heritage or association for example. Suggestions ranged from 100

miles to as close as 20 miles. When opting for local ingredients on the menu, ensure that these are highlighted and explained in terms of proximity to the restaurant to encourage uptake and to provide a conversation starter to connect with guests.

2. Shout about your local offering Those surveyed suggested specific notices or advertising in a restaurant would help to explain terminology and improve their understanding of what local really means. Using eye catching chalkboards and POS notices combined with online content can help to educate diners and add value to their experience.

3. Emphasise the quality Only 18-25 year olds were willing to pay a premium for locally sourced produce. Other age groups should be reassured that local ingredients offer a higher quality in order to justify an increased spend, as many may perceive that lower distribution costs are associated with food that’s on your doorstep. By telling the story behind product through menu design and personal interaction, guests can be encouraged to opt for higher margin dishes.

4. Start the story online 74% of consumers use social media to influence a purchasing decision – that extends to where they eat and drink as well.

Forming strong relationships with local suppliers and sharing your story on social media platforms will show transparency and authenticity, and encourage diners to choose your restaurant over competitors.

5. Ensure staff are in the know Diners are looking for genuine claims when opting for local produce. Well-trained team members who are both knowledgeable and confident when explaining the origins of each dish can be reassuring to guests and make a difference to the overall experience.”

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November 2016

Learn from Scotland To Avoid Drink Drive Pitfalls PURCHASING COMPANY, Beacon, is encouraging operators to learn from Scotland and implement a low or non-alcoholic range to pre-empt the potential introduction of a lower drink-drive limit in England and Wales. The drink drive limit in Scotland was lowered in December 2014 from 100mg to 50mg of alcohol per 100ml of blood.

Beacon worked with businesses in Scotland to support them during the legislation change in 2014/15, with many reporting losses in alcohol sales between 60% and 90%.

Insight from Heineken UK, a leading drinks supplier to Beacon, shows that alcohol sales in Scotland plummeted by 7% in the 12 weeks following the introduction of the new legislation.

Kelley Walker, Category Manager for Drinks at Beacon, said: “The move to lower the drink drive limit should be seen as a positive thing, making our roads safer, but for businesses it is vital to plan ahead early. When the legislation was introduced in Scotland businesses that were underprepared suffered dramatic early losses and we worked hard to reduce sustained sales falls by offering advice on serving sizes, food options and non-alcoholic ranges to adapt to behaviour changes in the bar.

Two years on the Scottish market is slowly returning to normal but the lesson for businesses in England and Wales is to prepare early because if the recommendation from the Police Federation to lower the limit comes into force we know from experience that businesses that don’t prepare properly can suffer significant falls in sales.”

Heineken UK has worked to support thousands of Scottish businesses through the legislation changes. James Moore, National On Trade Category Activation Manager, commented on the potential impact of a legislation change in England and Wales:

Smart Fire UK SMART FIRE UK is the sole British supplier of some of the finest home and commercial heating brands in the world.

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Known as a top interior and exterior heating provider, Smart Fire UK delivers efficient yet elegantly designed products.

Aesthetic design and quality performance is at the heart of the company, which offers a wide range of EcoSmart Fire bio ethanol fires and Bromic Heating products.

Bromic Heating has transformed the heating industry to offer powerful performance alongside aesthetic appeal.

Their innovative outdoor heaters combine extreme durability with unobtrusive designs to achieve direc-

“There is no doubt that the Scottish alcohol market suffered in the time that followed the legislation change and is only just returning to normal. Looking at England and Wales, it’s important to consider the differences in consumers, outlets and occasions in order to effectively predict the outcome of a potential fall in the drink drive limit.

Although nothing is confirmed for the new legislation to come to England and Wales, we forecast a loss of 127m pints from the on-trade should it occur. Advice throughout the industry is to be proactive and prepare for the changes, rather than reacting to them when it is too late.”

Based on its own research and insight from Scotland, as well as support from Heineken UK, Beacon is offering its advice for operators to combat the negative implications that could come with a change in the law: Lagers and ciders Data from Heineken shows that classic lager and cider were hit hardest when the new drink drive limit came into force, seeing a fall of 13.5% in sales, while low and non-alcoholic alternatives soared in popularity. Many drinks suppliers now offer low or non-alcoholic versions of classic beers and ciders, so its highly recommended to stock these behind the bar.

Serving sizes One major change that was seen in Scotland was the use of different serving sizes. Offering a schooner – two thirds of a pint – is a good way to cater to consumers who want to enjoy a drink before driving, as it won’t put them over the lower limit.

Food offering Rural venues in Scotland were hit hardest in 2014, according to Heineken data. Since then, we have seen rural venues that have implemented a quality food offering recovering well. The advice to wet-led outlets in England and Wales is to invest in a food offering now. The short-term investment may be high but it will be worth it long term. tional heat and maximum performance.

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EcoSmart fire products give clients the scope to be as creative or conservative as they like with their design ideas.

The stunning outdoor range works to heat and enhance any setting.

For more, visit SmartFireUK.com or see the advert on page 6.

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2017 Business Rates Revaluation: BBPA Responds To Consultation

The British Beer & Pub Association (BBPA) has responded to the Government consultation on transitional arrangements for business rates in England, affirming its support for the introduction of a transitional period of rate relief.

The BBPA has supported ‘option 2’, which sees mediumsized businesses (£20,000 to £100,000 rateable value) receive preferential treatment, and is proposing that ‘large’ pubs, that potentially face a 45 per cent rates hike in year one, should be redefined for transitional relief with a rateable value (RV) of over £200,000. This is particularly an issue for multiple pub operators in London & the South East.

Other measures proposed include allowing for flexible caps at local level, and a review of over-trading provisions to ensure that successful businesses are not being unfairly penalised. As business rates for pubs are set on turnover, the BBPA argue that each of their proposed measures would help keep costs manageable for pubs in the coming years.

Welcoming the application of Small Business Rate Relief (SBRR) from year one, which will provide a 100 per cent discount for pubs with an RV of £12,000 or below, the BBPA also strongly advocates that SBRR should take precedence over Rural Rate Relief, and that the maximum eligible relief should be automatically applied.

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Whilst reforms announced in Budget 2016 will benefit pubs, the BBPA believes that the sector remains overtaxed, with pubs paying an additional £500 million each year. Even with transitional rate relief applied, the BBPA highlight that, overall, the pub sector bill will be £40 million higher, or £1,000 per pub.

Brigid Simmonds, Chief Executive, BBPA, comments: “The BBPA is broadly supportive of the introduction of a transitional period of rate relief. We support measures to offset some of the cost of increases from the current revaluation and welcome the full application of Small Business Rate Relief for the smallest pubs; it is also vital that SBRR takes precedence over Rural Rate Relief and that local authorities apply the right reliefs from the start.

“However, the BBPA holds severe concerns about the impact on larger pubs of a hike of up to 45 per cent in business rates in year one. This is why we have put forward a series of proposals that could mitigate this.

“Our proposals for flexible caps at local level, a review of over-trading assessments and the redefinition of large pubs for transitional rate relief would all help mitigate costs for larger pubs. Pubs are already highly taxed, with 34 pence in every pound going to the taxman, and despite a high turnover, remain relatively marginal businesses.”

Tim Martin Slams “Bullying” EU Leaders WETHERSPOON CHAIRMAN Tim Martin this morning slammed the “unelected” EU chief as well as the supporting leaders of Germany and France. Martin, a leading figure in the Brexit campaign, hit out at EU leaders saying that they were determined to hurt the UK. He said: “Angela Merkel of Germany and François Hollande of France have supported the stance of the unelected EU ‘President’ Juncker in stating that the “UK must pay a price” for leaving the EU and that there “must be a threat” to the UK. According to press reports, Juncker told European business leaders, in October, not to negotiate with UK companies and to adopt an “intransigent” attitude. This suggested approach puts an unfair burden on the excellent European suppliers with which UK companies, like Wetherspoon, have traded for many decades. For example, Wetherspoon normally agrees on trade deals with suppliers for 3 to 10 years.

If we, and companies like ours, are unable to agree on tarifffree transactions, it will inevitably result in a loss of business for European companies which have done nothing to deserve this outcome. Indeed, the ultimate sanction will be in the hands of UK consumers, should they take offence at the hectoring and bullying approach of Juncker and co.

French wine, Champagne and spirits, German beer and Swedish cider, for example, are all at extreme risk.”

Tim Martin was speaking as JD Weatherspoon published a trading update for its first quarter of the financial year, which revealed that: For the 13 weeks to 23 October 2016, like-for-like sales increased by 3.5% and total sales increased by 2.3%. The level of like-for-like sales reduced to 2.3% in the last 5 weeks of the period.

The operating margin, excluding property gains, in the 13 weeks to 23 October 2016 was 8.6%, compared with 5.8% in the same 13 weeks last year. The margin was unusually high during the period and was unusually low for the same three months last year. The Company currently anticipates an operating margin of around 7% for the current financial year.

Martin added: “The Company’s sales growth has been strong in the last few months, but has slowed in recent weeks. The Company anticipates higher costs in the remainder of the current year, for instance in the areas of wages, business rates and repairs. The Company also intends to increase the level of capital investment in existing pubs from £34m in 2015/6 to around £60m in the current year.

“The Company has made a reasonable start in the current year, but any forecasts for the full year are inevitably tentative, with nine months still to go – and the outlook for the current financial year is unchanged. We will provide updates as we progress through the year.”

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

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November 2016

“Tis the Season to Get Ready” The Festive Season is Rapidly Approaching

WE THOUGHT we would follow on from our Christmas preparation feature last month, since the festive period is rapidly approaching, and whilst Christmas is the busiest period for any operator, no matter how much one plans there will inevitably be something forgotten, a change of plan of some sort, or a variety of issues which may result in a restructuring or reorganisation of some sort.

The good news according to research, is the rise in Christmas dinner bookings, which, between 2012-15 is a staggering 202%, with November historically the biggest month for making Christmas party bookings. Surprisingly, most people start thinking about the Christmas party plans after they finish the working day, and the most popular times to make a booking are between 530-6 PM and 8 o’clock-8:30 PM, so it is advisable to make sure that all your staff are aware of this and no matter how busy you are make sure that someone on hand to answer the phone.

Olivia FitzGerald managing director of LiveRes says “given that most people are booking outside traditional office hours, it’s really important that operators make sure that the online booking facility is easy to use on a mobile device, especially when people are browsing when commuting from work or watching TV, after a busy day”.

Research also revealed that whilst most enquiries come during the month of November, only 25% of bookings will be taken in that month, whereas up to 60% of all party bookings are taking during December.

Christmas Day bookings are not surprisingly, less left to chance, over 60% of people booking Christmas Day lunch will do so during the months of October November and only 15% will leave it until December.

Oh, and those looking to book will be on the lookout for an offer, particularly Christmas Day! Again, according to research up to 78% of bookings for Christmas Day have been booked with an offer.

With the casual dining sector facing increasing choice, competition Christmas bookings is fiercer than ever, research shows that operators “need to provide a compelling proposition for customers to book with them. They need to provide a highly responsive site showing live availability to party bookers browsing online” concluded Olivia FitzGerald.

Another point to bear in mind is that according to hospitality guest management experts HospitalityGem 42% of us would rather call to book a Christmas party, rather than book online or walking book online or walking, and, when calling to book a party 92% of guests are prepared to book well in advance.

Christmas is of course time for tradition, and everyone loves a traditional Christmas meal however, dining experiences, particularly with large groups has seen a shifting trend, so as well as your traditional offerings make sure you plan for meat free, gluten free, and since there is been a huge increase in demand for “small plates and sharing platters”, it’s a good idea to have this option available to potential party bookers.

So, now’s the time to market yourself, put your business about and get it noticed put adverts in the local press, contact last year’s parties, email marketing, update your website, take advantage of Christmas late night shopping with meal deals, maybe even hold a taster evening to promote your menu.

FREE POSTERS We here at CLH News hope we have done our bit. We have put some Christmas and New Year posters to download FREE from our website. To download them please visit www.catererlicensee.com/posters-for-specialevents Also see our feature on Festive Ordering on pages 18-19 of this month's issue.

Basingstoke Pub Named Gastro Pub of The Year At National Food Awards

THE SUN INN, in Dummer, Hampshire, has been named Gastro Pub of the Year at The Food Awards England 2016.

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Now in its third year, the national awards took place on October 24th at the Manchester Mercure Piccadilly Hotel, where the best food suppliers and eating establishments in the industry were celebrated and rewarded.

Based on a public vote, the awards honour the talented individuals and businesses dedicated in delivering constant professionalism, amazing service and fantastic food to their customers.

The Sun Inn was one of seven finalists in the southern category. Having been awarded Best Gastro Pub in the South, the team went head-to-head with the other regional finalists: The Metropolitan (Manchester) in the North category, and The Black Bull (Mansfield) for the Midlands, before coming out on top as

Gastro Pub of the Year 2016.

The national award win tops off an incredible eight weeks for The Sun Inn team led by landlord and head chef, 25-year-old Gordon Stott. In September, the pub received 2 AA Rosettes and a Bib Gourmand in the 2017 Michelin Guide.

Gordon says: “We just can’t believe what an amazing few weeks it’s been for us, first the AA, then the Michelin Guide and now to be nationally recognised as the Best Gastro Pub in England; it’s just fantastic!

“What makes this award even more meaningful is that we originally reached the finals thanks to a public vote.

Customer feedback has really helped to shape our offering at The Sun Inn and certainly keeps us on our toes. We strive to give our diners the best possible experience from the food to the service and atmosphere. This award makes us feel like we’re on the right track.”

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Beverage Systems and Supplies

November 2016

Hot Beverages - Are You Maximising Sales? Or is Someone Else?

IT MIGHT be an exaggeration to say that the UK has a caffeine addiction, but there is no doubt that in recent years consumption has grown considerably and, the hospitality sector, has upped its game in the sales of hot beverages generally. Operators have realised the importance of hot beverages, and whilst the debate rages as to who sells the most cups of coffee, is it national pub chains or copy shop neighbours, the point remains the same, consumers have embraced a more Mediterranean lifestyle which involves coffee or tea taken in pubs hotels and restaurants throughout the day.

For restaurants, pubs and hotels that take pride in their standards, from facilities to food, beverage and service offering, not appreciating the quality and value in hot beverages could prove costly. Apparently up to 25% of diners see coffee as so crucial in restaurants they would not return somewhere if they were served a poor quality, and 62% of management executives surveyed said that quality of coffee significantly influenced the view of a restaurant.

Whilst there has been an almost relentless march in the growth of coffee shops, which could see the coffee shop market worth an estimated £15 billion by 2020 the gap is narrowing, and hospitality operators are fighting back, in 2015 JD Wetherspoon brought the coffee price war to the boil by cutting the price of its Lavazza filter coffee to 99p, with free refills, and, by the end of this year, chairman Tim Martin aims to triple its 2015 coffee and breakfast sales, selling as much coffee as it does real ale.

Figures released by global information company The NPD Group earlier this year revealed that Britons drank some 2.098 billion cups of coffee away from home in the year ending (YE) December 2015, +4.3% or 87 million more than YE December 2014. We drank 874 million cups of tea in the same period.

Our favourite speciality coffees? Cappuccino, Latte and Americano We are becoming increasingly fond of speciality coffees – Americano, Cappuccino, Latte, Espresso, Mocha and Macchiato.

These account for the lion’s share of British coffee consumption. Out of the 2.097 billion coffee servings in Britain during YE December 2015, 1.618 billion servings (77%) were speciality coffees with traditional brewed or filter coffees accounting for the balance.

Britain’s biggest-selling speciality coffee is still the Cappuccino with 486 million servings consumed in 2015, up by 12% since 2012. Latte servings were 467 million in 2015, up 6% on 2012, while Americano servings were lower at 431 million but seeing much faster growth at 33% above 2012. Two other speciality coffees seeing fast growth are Espresso, up some 31% over the same period with 99 million servings in 2015 while the increase for Mocha is 29% up since 2012 with 55 million servings last year. Servings of traditional coffee are down by 20% since 2012.

It is clear that trends have changed and today’s consumer has grown accustomed to drinking a much higher quality cup of coffee and are more adventurous with tea and anything that does not match general expectation will not be seen as a good experience.

So if you haven’t already, now is the time to make hot beverages a priority and not sit back and leave this profitable market to the coffee shops!

Customers Return for Speciality Coffee

by Amir Gehl, founder, Difference Coffee Co.

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

What differentiates you from other producers?

I sourced the world’s finest coffees, equivalent to firstgrowth wines, offered as either whole beans or in single serve capsules compatible with a regular Nespresso machine.

What advantages do capsules offer?

Capsules ensure product freshness and a consistent cup without the necessity for expensive equipment or training.

Just how good are the beans?

Each coffee is of ‘Speciality Grade’, a term applied to coffees scoring 80+ points on 1 100 point system, which represent approximately 1% of the total coffees grown. Our award-winning beans are selected, roasted and packed by experts including licensed Q Grader, Jonny England, an instructor for the Speciality Coffee Association of Europe and Head Judge at both the World Barista Championship and World Brewers Cup. What benefits can your coffees bring operators?

With Difference, restaurateurs can offer a ‘coffee menu’, enticing diners to culminate

their meal with a memorably flavoursome drink for which they will doubtless return.

What are the varieties?

Hawaiian Kona (multiple award winning ‘Buddha’s Cup’ estate) celebrated for its bright acidity and fruity cup, with hints of cherry, chocolate, and black tea.

Jamaica Blue Mountain (Gold Cup estate) notable for its floral fragrance, mild yet complex flavour free from bitterness, with a creamy, dark chocolate aftertaste.

Finally, Wild Kopi Luwak, described as ‘the world’s most expensive coffee’, sees Sumatran civet cats select perfectly-ripe coffee cherries, leading to a full-bodied, but low-in-acidity cup with caramel undertones. This is possibly the only Wild Luwak of Speciality Grade available on the market, making it extremely rare.

What do people think?

How about: ‘greatest coffees in the world’ (Athila Roos, Louis XIII Cognac) or, ‘one of the best and finest coffees on earth’ –Joakim Prat, Mâitre Choux? www.differencecoffee.com

Just a small sample of our huge range of equipment.

Why not call one of our advisers today and talk through the different options:

BUY, RENT or COFFEE ONLY CONTRACT ELEGANCE: With built in grinder Compact and Unique

THE ELEGANCE: The workhorse of our range.

Stylish, dependable at a great price.

PALANCA: KENCO MILLICANO: Bean taste made instantly at the touch of a button (free swing board).

Retro styling at its best the Palanca is so eye catching it’s bound to increase your coffee sales.

STAND OUT FROM THE CROWD!

KABALTO: A sensational bean to cup system, and just one among many in our bean-2-cup range.

VISACREM W6: For when you want a machine that makes beautiful Espresso and great Cappuccino, but feel your staff don’t have the skill level.

Look no further! This machine will do it all WITH NO SKILL REQUIRED.

AIRPOTS WITH BASE: Filter coffee is on its way back. Keep it fresh and tasty with this elegant base and pots.

NECTA KORO PRIME: Bean 2 cup plus hot chocolate and no plumbing needed...

A WINNER

We also supply a range of Beans , Filter coffee, Coffee Pods, Chocolate , take-away cups and much more.

*Free Cups... First 1000 drinks Free... Free Milk Frother and Milk Thermometer.* *If installed before Christmas.

01371 85 95 99

www.forwardvendors.co.uk

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Festive Ordering

Does Christmas Send You Crackers?

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.

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-

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

MexImport Importers & Distributors

THERE’S A hearty appetite among UK consumers for Mexican food. Researchers tell us “Mexican” was the top response consumers gave when they were asked which ethnic foods or beverages they would like to see offered more often at restaurants and supermarkets.

Retailers such as Selfridges, Fenwicks and Home Sense have already responded by launching a new range of Mexican products including hot sauces, artisan marinades, organic agave syrup and more.

Restauranteurs have also responded by offering more Mexican options on menus and it seems like every week there’s a new Mexican restaurant or burrito stand opening up somewhere in the UK. So where can you find high quality, authentic,

Mexican ingredients and products?

MexImport was launched 2014 by a group of entrepreneurs and Mexican food experts, Katya Torres de la Rocha, Eduardo Gomez and Francisco Yong to meet the demand for high quality products from Mexico.

MexImport is the UK’s one-stop shop for Mexican products with 100+ brand names and 400+ ingredients and products.

These include hot sauces, marinades, high-quality herbs & spices, a range of over 10 types of chillies and dried beans, corn tortillas, beans, organic agave syrup, artisan beer and a wide range of premium 100% agave Tequila and Mezcal. However the list doesn’t stop there. They continue to seek new and exciting flavours to satisfy customers’ continuing desire for great tasting, authentic Mexican food.

MexImport Importers & Distributors eduardo@MexImport.co.uk 07906859048 See Advert on Page 19

New Chefs’ Selections Range Caters for the Party Season NATIONAL FOOD service buying group, Caterforce has unveiled a brand-new buffet range in time for the fast-approaching festive season.

The collection, which is part of Caterforce’s Chefs’ Selections range, features a variety of mini nibbles and starters to allow its members to enhance their offering for events and party food.

Kelly Orme, Group Buying Manager, comments: “Our new Chefs’ Selections finger food range provides members with a great opportunity to strengthen their offering, with some exciting new additions just in time for Christmas.”

The handheld range features a number of one-two bite British favourites, including hand crimped mini steak and ale pies, pork and chorizo sliders and sweet potato falafel, in addition to a variety of American classics, and a selection of small Asian street food plates such

as duck gyozas.

Kelly continues: “Our new range is very adaptable and was developed to cater for a broad range of requirements and tastes.

“Whatever the occasion, if you’re an event caterer, a pub or a hotel, this diverse range boasts bold flavours and colours, making it the perfect collection for everything from hot or cold sharing platters, to delicate buffet offerings.”

Caterforce was established in 1991 and has grown over the last 25 years to comprise eight of the country’s largest independent wholesalers. With a combined turnover now in excess of £500 million, the group has evolved and today boasts an own-brand foodservice range of over 300 lines.

The new range is now available from Caterforce’s eight member wholesalers.

For more information about Caterforce, visit www.caterforce.co.uk or call 01625 440188.

believes perfectly fit the trend for plant based meals that are gluten free, vegetarian, kosher and delicious!

Ramona’s Kitchen Launches Delicious New Autumn Ranges for Hotels, Restaurants and the Catering Trade

She says: “We have always felt at the forefront of innovative Houmous varieties incorporating trendy ingredients with added healthy benefits (like Seaweed Houmous). We pride ourselves on maintaining delicious, more-ish, home-made flavours that keep our customers coming back for more. All our products are made to taste as though they were made in a small kitchen in the Med a few hours before. We create real recipes and use real methods of making the food - the results are in the eating.”

Successful Mediterranean food brand Ramona’s Kitchen is launching an exciting new range of products ideal for restaurant platters and vegetarians this autumn.

Innovative new products include frozen Falafel bags – Original Falafel, Sweet Potato Falafel, Spinach and Kale Falafel, and exciting new flavours of Houmous including Turmeric and Smoked Houmous.

Crunchy Chickpeas are set to be the new delicious snack food of choice for both the health conscious and children – these dry snacks come in five delicious flavours: Sweet, Smoked Paprika, Miso Salted, Salt & Vinegar and Wasabi.

The current range of products include the award winning Houmous range in 1 kilogram pots in 8 recipes from the ever popular Original Houmous to Beetroot and Jalapeno, New Green Cucumbers, Harissa, Tahina, Grilled Pepper Salad and Peri Peri Chickpea Salad as well as a full range of vegetarian soups.

The owner and inspiration behind this fast growing brand – Ramona Hazan – says she is very excited about her latest recipes which she

“Our Houmous is a three day process and our falafel is a two day process that allows us to guarantee the quality. We are super excited about the Crunchy Chickpeas, they are a healthy snack that’s better than nibbling on a bag of crisps – and this is the perfect year to launch them – Year of the Pulses”.

Ramona’s Kitchen, currently available through Bidvest, has recently invested in PR and marketing to create a strong campaign to build brand awareness and grow both the catering and consumer businesses.

For more information on products please contact Ramona on 0208 830 8585.

Festive Ordering

November 2016

Caterer, Licensee & Hotelier

Christmas Comes Early for Peeks

THROUGH THE year 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 website as well as

Surrey Ceramic Co Ltd

SURREY CERAMIC Co Ltd is a leading manufacturer of fine stoneware to the catering industry, and has built a reputation as an English Pottery of distinction.

Listening to our customers is a core value of the company, and has led to inspired designs and glaze finishes to produce both traditional and contemporary tableware.

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

One such design is the Soho range, organic in its conception with soft undulating surfaces, irregular shapes, with natural elements of clay and glaze bring a contemporary twist to the dining experience.

For further information please contact sales@surreyceramics.com or tel 01428 604404

The Kendal Mintcake Liqueur Story ICONIC confectionary Kendal Mint Cake has had a major rebirth - as an alcoholic liqueur.

The idea was the brainchild of Mike Pennington, owner of Burgundys Wine Bar & Brewhouse in Kendal, for the last 30 years.

After acquiring the Kendal Mint Cake recipe twenty years ago, he used his mixing skills to create an alcoholic liqueur from the peppermint cake recipe and has been testing the liqueur on his customers.

But the word has spread and due to growing demand, a company was set up to market the product across the world.

Mike, Sales Director Annie Brownhill and accounts manager Roger Gilbertson set about designing the brand and honing the recipe.

After growing and distilling different mint varieties and trialling and sourcing unique ingredients, the final recipe was created.

Mr Pennington said he came up with the idea while mixing cocktails behind the bar of Burgundy’s.

“I was in a cocktail mixing mood and thought ‘wouldn’t it be good to make something with the flavour of Kendal Mint Cake’.

It is such an iconic brand.”

“I then experimented with different flavours until I came up with the right recipe.”

The product is already available locally: at Made in Cumbria, Kendal and Low Sizergh barn.

Kendal Mint Cake, traditionally produced from peppermint, sugar and glucose for more than 100 years, is famous for having been taken to the top of Everest with Sir Edmond Hilary and is used by explorers for its high energy.

The liqueur, with its distinctive green colour is set to appear in many well known style bars and restaurants and is proving popular with both genders and all age groups.

Mr Pennington said the recipe contained mint, cacao and secret ingredients that were fused with alcohol and sugars.

The liqueur is 24% alcohol by volume and comes in 5cl, 20cl, and 70cl bottles.

Orders can be placed on the dedicated web site: www.kendalmintcakeliqueur.com

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

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Hospitality Technology

Hospitality Technology

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

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.

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 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 on-going 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.

New Smartphone App Cuts Risk of Fire Injury and Fire Door Fines HOTEL AND facility managers are risking the safety of guests and staff and fines of up to £2,000 per incident by failing to ensure fire doors are unlocked and unblocked. Penalties can reach £100,000 for multiple offences from a single fire safety inspection.

A new smartphone app, Lodgic, enables managers to check that fire doors are attended and unlocked during opening hours, and then secured again at the correct time, for just £12 per month, which includes 24-7 remote monitoring.

The app is downloaded by staff and features a ‘tour’ program with a pre-set activity log; a message and alarm prompts the user to check each fire door and scan a printed QR barcode with the camera function at a pre-set time, which can vary with opening hours.

At the Lodgic control centre at Redditch, software remotely monitors the activity logged on the app. There is an automatic alert if scheduled activity is not completed at a pre-set time and a series of warning prompts sent to the user; if the task is not

completed then the centre manager is alerted and will phone the site manager. If there is no response, escalation can include contacting head office or the emergency services.

The scanning of each barcode is time stamped, with the location recorded from the smartphone’s GPS system – so there is a record for management and fire inspection authorities.

“Many sites fail to manage multiple fire doors consistently across several sites; locking times vary and you’re reliant on a staff member to remember. The app gives the site manager - and senior management the reassurance that all fire doors are under control at every site, at all times,” says Simon Chapman, of Lodge Service, who operate the Lodgic app and control centre service.

Other services available include patrol and response and ‘ad hoc’ guarding, with the intelligence centre despatching teams to repair damage or secure a site when required.

For further information Tel 01527 587153, visit www.lodgeservice.com or email contactus@lodgeservice.com

This One’s on Mii-Promo; Make “Your Locals and Friends” Even Happier Customers MANY INDEPENDENT pub and restaurant owners have often looked with envy on how their big chain competitors have driven customer loyalty and driven up additional spending with expensive and complex loyalty systems.

Well that envy has been smashed by the launch of MiiPromo from Markadis. Landlords and restaurant bosses are now creating personal loyalty programmes to keep customers coming back again and again.

Mii-Promo turns a business’s existing payment terminal into a powerful marketing system based upon the sales data that is gathered for each individual customer.

There are no barcodes or loyalty cards

needed and the Mii-Promo team even help with the sign up process.

Easy to set up and to use, Mii-Promo from Markadis reconnects that personal relationship with new and old customers alike. The data is analysed by the Mii-Promo software, and the easy to use Landlord/owner portal can generate loyalty via targeted incentives and personalized marketing campaigns.

Return on investment has been proven to be 5 to 15 times over a period of only 18 months, making for a swift payback period and real ongoing returns after only a few months. Your Customers, your Business, your Success; Mii-Promo is here to help them all.

Go to www.markadis.com now and find out what Mii-Promo can do for you.

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Hospitality Technology

Embrace the Changing Face of Technology Giving Customers A Say When They Pay

by Steve Lowy, MD & Co-Founder, UMI Digital TECHNOLOGY IS changing at a rate that we have never seen before. Since 2007 and the launch of the iPhone, the way we consume media and data has transformed yet the hospitality sector in general has been very slow to respond. What is important for hoteliers and restaurants to do is to not fear technological change but to respond by embracing it and making sure that they are in touch with what is happening out there.

Having run both restaurants and hotels I understand the difficulties of choose the right suppliers. Having now gone agency side and having had bad experiences with agencies investing in tech whole running hotels, the most important thing I can recommend to owners and managers is too educate yourself with what the trends are and speak to other business owners that are similar to yourselves.

There are some basics that I feel all hospitality businesses should have in place that don’t cost a lot of money (most are free). Firstly, do you have access to the Google Analytics account for your website? Have you checked it recently? Has it been setup properly? Google Analytics can give businesses huge amount of data on their website traffic and how things are performing. Sadly, most of the time, analytics is not setup properly & therefore doesn’t give the owner of the business the KPIs they actually need. Whether it is conversions on the booking engine, number of people clicking on an enquiry form or the number of people that have called a number of the site, Google Analytics allows you to track this in real time. These are all vital KPI’s to see how your website is performing and should be

used as measurement of any digital marketing strategies that you have in place in house, or with an agency! Setting this all up properly gives you the data and therefore the knowledge to make informed decisions about the strategies you want to pursue.

Secondly, do you “own” your domain? The number of times we have worked with businesses where they are unsure where their domain is registered is shocking. If you have had your website for a while it holds great value to your business so those logins are very important! Making sure you have control over everything makes your far more nimble to switch and implement new technologies; perhaps moving providers if necessary.

Thirdly, you are on social media even if you don’t manage it!

Many hoteliers bury their heads in the sand when it comes to social media. It started with hoteliers being scared of Tripadvisor and has filtered through to Facebook and Twitter.

Even if you don’t want to be on these platforms, you are and therefore it is very important to monitor and respond to comments. The question I often ask hotels is “would you ignore a guest complaining or complimenting your hotel at the reception desk?” Embrace social; Have a strategy and use it as a tool to grow your online presence. Google ranks businesses higher when they are active on social so just do it!

Finally mobile is not the future, it is the now. Make sure everything you do works on mobile. Whether it’s your newsletters, confirmations, website and booking engine; More than 50% of your traffic will come from people using a mobile device.

Make sure your customers can easily click on your phone number or email address, make sure that your sparkly new responsive website has a mobile friendly booking engine (if it is not mobile friendly speak to your provider asap) otherwise there is no point really having that mobile website. Again, Google gives preferential treatment to websites that provide users with a fantastic mobile experience.

In short, don’t be scared of technology, embrace it and let it make your direct bookings fly.

The Technology That Creates Success for Hospitality Businesses SAVVY HOSPITALITY businesses are finding that technology is the key to standing out from the rest and improving their guest experience.

“Property management systems (PMS) are revolutionising operations for independent hotels and helping them provide the personal service guests expect,” says NFS Technology Group CEO Luis De Souza.

NFS is seeing keen interest in its market-leading roomMaster hotel PMS - used by more than 6,000 hotels worldwide and its Aloha restaurant EPoS system.

“Both can transform the way independent hotels or restaurants run their operations, saving time and delighting guests,” said Luis.

NFS – a Microsoft Gold Partner - is a

UK-based international software company with customers worldwide. They include Hand Picked Hotels, Dishoom, The Mercer Collection, Life’s Kitchen and Temple Gate Town House, whose MD Paul Madden says Aloha EPoS has made a huge difference to business.

“We expected to benefit greatly in terms of operational controls and also to streamline the food and beverage operation – and we got it,” he said.

Luis says: “These are challenging times for independent hospitality business, and our software and awared-winning 24/7 support provide the competitive edge that makes all the difference.”

More about NFS Technology Group’s products and services: www.nfs-hospitality.com.

By Nigel Hyslop, President and Managing Director UK at Global Payments THE EXPLOSION in the use of online rating systems and reviews shows that many customers like to have their say when they have visited a restaurant, pub or hotel. However, despite best intentions, it’s often difficult to get a true picture of the overall customer experience as only the least or most satisfied customers tend to make the effort to leave feedback.

Gathering accurate customer feedback is an important way for hospitality managers to ensure they deliver what their customers want. This is where technology comes in, with new services enabling the customer to rate a service or a product on the spot when paying by card or their mobile phone. This provides the hospitality manager with honest feedback as the experience is still fresh in the customer’s mind.

One such service is truRating offered by Global Payments, one of the world’s largest card processing providers. Global Payments is the only company that has integrated the solution onto its payment terminals. Every

customer paying by card is asked one question which is rotated from a fixed set of customised questions, to rate the service, experience or product on a scale from 0 to 9 (terrible to great). The rating is anonymous and given by the person paying, so it’s real and honest insight about what the customer thinks.

This feedback can be accessed by the managers the next day, giving them the chance to make improvements to their business offering quickly, ultimately increasing sales and saving costs.

By asking customised questions, outlets are able to collect customer ratings on key business areas including: quality of food, friendliness of staff or value-for-money, these factors all subsequently influence buying behaviour, having access to this kind of intelligence can help businesses to address shortcomings in specific areas, improve customer experience and ultimately drive sales.

If businesses can gather feedback about the service they have provided - and then act on it - then chances are, not only will the customer return but they will recommend it to their friends, too.

Reader enquiries - Tel: 0800 731 8921 or visit www.globalplaymentsinc.co.uk

Choosing the Right EPOS Solution?

WITH THE ever increasing demands on the hospitality sector to provide outstanding customer experience. Your choice of EPOS solution is fundamental to the smooth running of your business creating transparency between customer and staff. The combination of SAM4S POS hardware and Samtouch hospitality software offers a leading edge "point of service" platform which is "Easy to Use", reliable & a cost effective solution providing you with the management tools & informa-

tion to allow you to operate & expand your business on your terms.

CHOOSING BETWEEN a restaurant offering free Wi-Fi, and one that doesn’t, two thirds of consumers will go with the one that allows free connectivity, according to new research, which states that access to free Wi-Fi has become a ‘major factor’ when consumers are faced with eating and drinking choices.

customer expectations and boost footfall.” More than half (53 per cent) believe free Wi-Fi should be more widely available in shops, while 47 per cent said it should be easier to use. O’Dell said retailers and hospitality operators have a great opportunity in free Wi-Fi, but stressed how important it is to get it right.

“Optimising Wi-Fi in a store, coffee shop or restaurant should be addressed with the attention it requires – highlighted by the survey findings which show the growing consumer expectations from their Wi-Fi experience”.

Besides the obvious benefit of attracting more guests and keeping them on the premises for longer, free Wi-Fi also has hidden benefits, the report says. For example, if a business requires customers to log in via Facebook or a similar social media platform, they can gain access to valuable customer data, including age, gender and interests.

Now integrating Table management via tablets and pay at table features helps your business become a more streamlined more efficient operations that has proven to increase customer satisfaction and guest experience.

In addition, Samtouch Office cloud based management tool enables you to keep track of your business wherever you are in the world.

For further information or a no obligation demonstration. Contact sales@ycr.co.uk. Tel:01924 438238

Free Wi-Fi a Decisive Factor in Restaurant Choice for Consumers

Almost half (46 per cent) also said this affects their choice of shops. “Our survey explores how consumers increasingly expect access to Wi-Fi when they shop, enter a restaurant or look for somewhere to stay,” says Chris O’Dell, Vice President of sales and marketing, Hughes Europe.

“The results show how Wi-Fi must now be a key consideration for any business in retail or hospitality that wants to meet

Design and Refit New Year, New Trends – What To Expect From 2017 Interiors

By Laura Annison, Valdivian Furniture WITH THE new year drawing nearer it is time to say goodbye to the old and embrace the new with an intriguing and exciting explosion of new trends about to hit the interiors scene.

Though 2016 may have been a great mix of industrial finishes, copper tones, metro tiles and pastel colour pallets, 2017 promises an even more exciting mix of new designs, interior concepts and materials to make interior designers swoon and clients gasp in awe.

With January fast approaching, trend forecasters and designers are already looking forward and there is a big shake up in trends getting ready to create a stir this new year. Although interiors may not be as fast paced as fashion, it certainly keeps designers on their toes and promises a range of strong annual trends that will inevitably encompass the interiors market.

So, here are some key trends we can expect to see in 2017: Colour pallet The colour pallet is one of the most important parts of interior design and can make the most modern of décor look either fantastic or outdated. This coming year we can expect a grandeur mix of emerald greens, violets, greys and whites to keep interiors looking in style with bespoke muted, earthy tones.

Metal finishes 2016 bought us copper tones so expect an update on

metal finishes with an array of brass tones, matte black steel and burnished metal surfaces to make interiors pop with a unique rawness and exploration of controlled rusticity.

Terracotta tiles The tile trend will continue into the new year with a refreshing terracotta matte preparing to take over interiors and add warmth and pattern to any environment. This further supports the rustic theme that will makes its way into 2017 interiors.

Wood tones After many years of blonde woods remaining at the forefront of interior design, we can expect dark wood tones to make a comeback with the exploration of warmer and darker tones embracing the earthy, rustic theme for this year. We can also predict the reintroduction of cork into interiors to add warmth and texture.

Natural texture Upholstery will support the earthy hue colour pallet and raw mix of metals through adding a unique natural texture that will mirror the natural outdoors. Expect fabrics that emulate woody tones and textures in addition to materials like rattan, cane and abaca.

Outisde, inside Décor will focus on bringing the outside indoors this year, particularly in the hospitality market. The ever popular themed interior will remain at the forefront of design with speciality themes, such as Caribbean, pushing their way through.

For further information about Valdivian Furniture, please visit www.valdivianfurniture.co.uk

Underground Wine Cellar Design and Build Project Successfully Completed

WHEN IT comes to wine cellar design and build, Wine Corner can help. The company’s latest project was an underground wine cellar design and build project in Liverpool.

All wine cellar projects are unique and as such Wine Corner tailors the design and build to each client’s requirements. The company takes into consideration the space being used and the size of the wine collection to be stored and displayed.

For this project, Wine Corner made an initial site visit to see the customer and discussed his wine cellar needs including how many bottles he would like to store. Once the requirements were established, measurements were taken of the wine cellar area. Irwen Martin from Wine Corner noticed that the bare brick work was prone to damp as the wine cellar was under the road. To prevent damp Wine Corner recommended insulating the walls.

Based on the site survey, Wine Corner worked on a design with the customer, making changes as requested, until he was completely satisfied with the design. The

cost for completion of the project was agreed and the client placed the order.

As Wine Corner had recommended insulation and Stoneworks for the walls, when this had been completed, Wine Corner re-measured the room to ensure that the racking would fit correctly into the new space. The final size of the wine cellar was 2.6m wide by 1.4m high. The design was tweaked again, based on the new dimensions, and again approved by the customer.

Wine Corner then manufactured the racking to the exact dimensions using solid oak, finished with a Danish oil. Fitting the racking on site was completed to the customer’s satisfaction.

The design of the wine racking and Stonework walls, as well as the build, was completed by Wine Corner.

If you’d like Wine Corner to look at your wine cellar project, then please get in touch with us. Simply call us on 01302 744916 or 03333 702589 for more information. If you prefer you can email us at info@winecorner.co.uk. You can also take a look at our Wine Cellar Design and Build service here.

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Design and Refit

The Fine Bedding Company

IT'S BEEN a phenomenal year for The Fine Bedding Company Hospitality Division which resulted in them winning a number of new contracts, supplying bespoke solutions to some of the most prestigious hotel projects across the UK and Europe and fast gaining a strong reputation as innovators in the market, developing long lasting and quality products.

As a result, they've enjoyed rolling revenue growth of 97%. They are now looking

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

Dining Chairs UK

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-

Catering Equipment Ltd BUY FROM our massive stocks of top quality catering equipment and other superb products delivered direct from the clickonstore.net central Birmingham warehouse.

At clickonstore.net, we stock a vast range of catering equipment from gastronorm containers (the largest and most comprehensive stocks), sinks and bowls, waste fittings, Pre-rinse

to supply their products beyond hotels and guest houses, looking at cruise liners and airlines; hence their new name that will encompass their evolving customer base in the coming year.

While there is huge demand for its luxury washable Spundown, Boutique Silk and Finest Luxury Cotton ranges, which deliver huge cost savings in terms of in-house laundering and room turnaround time, they have had a high number of requests for feather and down bedding to be supplied alongside their synthetics - where natural fill remains synonymous with uber luxury and quality and they have responded with the launch of the Nimbus Emporium collection, which includes three levels of products, grouped Gold, Silver and Bronze, to cater for the breadth of establishments within the sector.

For further information please visit www.finebeddinghotels.co.uk 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

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.

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 spray arms, taps, sound deadening to Insulated Air pots, Jugs and Food Transport boxes, Chafing dishes, Ice Cream containers, Portable cookers, electrical fryers, contact grills, bulk storage, stainless steel , electropolihsed gastronorm containers and accessories manufactured in Italy and distributed form our central Birmingham warehouse, and a whole lot more!

Tel: 0121 773 2228 www.clickonstore.net www.clickonstore.co.uk www.kangaboxuk.com

Design and Refit

November 2016

Caterer, Licensee & Hotelier

Europa Furnishings - We Pride Ourselves On Our Ability To Turn Whatever You Can Imagine Into Reality…

WITH DECADES of experience in commercial, contract and specialty upholstery, we always aim to deliver the very best for our clients.

Over the years, our versatility has been proven as we have worked closely with clients from many sectors including hotels, restaurants, cruise ships, wine bars, public houses, show houses, private hospitals, interior designers, architects, manufacturers of leisure fur-

niture and domestic clients. We have particularly built a fine reputation for top-quality commercial seating and chair solutions.

Whatever you require, from a bespoke one-off item to a large commercial project, we have the capacity, experience and ability to produce outstanding results, time and again. So why not get in touch and see how we can help you?

For further information contact Europa Furnishing on 01489 789700 or visit www.europa-ltd.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

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

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

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

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

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Caterer, Licensee & Hotelier

November 2016

Design and Refit

Stretch Your Imagination with New MATCH Panels from Vicaima LAUNCHED AT the Independent Hotel Show this year, the new designer panel range from Vicaima removes limitations experienced with more commonly used decorative finishes and allows limitless design possibilities with multiple applications ranging from wall panels to furniture.

create synergy to a theme or chosen style, such as wall panels, integrated door systems, displays and furniture, untethering creative flair and removing the boundaries to realising unique concepts.

These new MATCH panels have been designed to provide a flexible answer to the hotel and leisure industry, with an offering that includes: choice of base materials including MDF, Superpan and Plywood; selection of surface layers and coatings, all in a choice of industry applicable dimensions. With outstanding performance, product flexibility and the ability to create a truly unique space, MATCH introduces a new level for hotel interior design.

For further details about MATCH visit the Vicaima Match website today www.vicaimamatch.com

MATCH is a revolutionary decorative panel that uses innovative H2P technology and advanced production processes to create tailor-made graphic or pictorial solutions directly onto veneered and other base layers. In this way a collection of décor elements can be brought together to

Cosy, Romantic Candlelit Dinners Follow Wet And Windy Days!

LOOKS like winter is finally here so it’s time once again to think about new candes. As people fight their way home through driving rain, what more enticing a sight could there be than the twinkling of candle light through the window of your inviting hostelry.

But wait! You don’t want to start getting everything covered in wax again, like previous years. You don’t want to be chipping the stuff off candle holders, tables and floors, or be paying for having linen

cleaned. What you really want is an oil candle, which burns cleanly, odourlessly and has no messy wax to drip everywhere. A glass candle that always looks as good as it did when you first lit it, that lasts through a whole service unlike a tea light, and costs half as much as a pillar candle to run.

And you want to be able to try a sample free of charge! Go to our website now at www.clearcraft-catering.co.uk, choose a model, then contact us by phone or email, and we will send it to you, with some oil, free of charge, with absolutely no obligation whatsoever. We know you’ll love them and we look forward to hearing from you!

Sales contact: Mike Winterbotham E-mail: mike@clearcraftltd.co.uk

The Sunwood Marino Outdoor Heater

TWO ENTREPRENEURS from Bury and Bolton have managed to secure the UK distribution rights for the Dutchmanufactured Sunwood Marino outdoor fireplace and patio heater.

Despite the impact on European trade with the UK, Nick and Nick have worked hard with the Sunderman family to ensure that a consistent delivery and competitive price could still be achieved to bring the Marino to the UK regardless of the current economic climate.

The Sunwood Marino is a bespoke Patio Heater which is currently taking the exclusive bars and restaurants of Europe by storm.

The Sunwood Marino is not just a heater, it is fully enclosed outdoor portable fireplace, which gently heats the

air through convection, instead of the traditional method of radiation.

The result is an outdoor area that has a more even ambient temperature instead of the usual hot and cold spots, and encourages your guests to relax fully.

As well as the benefits of a more comfortable heat distribution, the units themselves look stunning with an elegant fire that can be seen on all four sides through the tempered glass panels – giving your area all the benefits and cosiness that a real fire can bring, especially when multiple units are placed throughout a terrace – it looks simply amazing.

Your customers will want to spend even longer outside and passers-by will be drawn in like a moth to a flame…

Sunwood Designs mission is to bring the Dutch designed fireplace to the UK, ignore the weather and focus on what we do best, keeping your guests and you warm in style.

Let us light up your life and keep you warm.

For further information call 07468 563805 / 07725 420554 or visit www.sunwooddesign.co.uk

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.

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 or visit www.burstcatch.co.uk

Design and Refit

November 2016

Caterer, Licensee & Hotelier

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Capricorn Contract Furnishings Sublimated Trascenda is Permanently Patterned 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 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.

Making Interior Fit Out Investment With A Partner Who Understands Your Business

At CAPS group we understand what is important for our customers’ business prosperity. All projects face a strict budget and deadline.

That’s a fact. Every client’s aim is to minimize costs whilst maximizing revenue. We can’t tell you how to run your business, but we can help you to make more out of your fit-out investment.

Let’s talk about the facts During a recent study in 2015 on the UK hotel business, we found out: • 66-70% occupancy on weekdays • 71-75% occupancy on the weekend (21% and 23% of respondents respectively).

Mayfair Furniture WITH SO many costs to consider when redesigning leisure and hospitality establishments, the sums soon mount up.

That’s why it’s prudent to keep an eye out for the most competitive suppliers to keep those costs down.

You’d be surprised how much you could save on commercial furniture when you dig a little deeper. Mayfair Furniture are always keeping a sharp eye on the market to find out what

• Only 4% of the hoteliers were able to exceed 90% occupancy during the weekdays • 11% of hotel owners - on the weekend • 60% of hoteliers are declaring to perform fit-out works within the next 2 years.

So, when looking for a reliable and experienced partner for your hotel fit-out, make your selection wisely. We at CAPS group are a turnkey contractor and offer programmed management from design, through procurement into delivery, on time and within budget.

Positive return on investment, anyone?

For further information call today on 01625 467900 or visit www.caps-group.com

are the most popular products, and sourcing them from manufacturers in bulk to bring the prices down without compromising on quality. Just recently Mayfair Furniture brought in two new styles of solid wood restaurant dining chairs, the classic Dallas chair and the more contemporary Enzo dining chair through their efforts of negotiating with the manufacturers and ordering in bulk the price has been brought down from £60 per chair to less than £40 per chair, that’s a saving worth taking a second look at considering the current instability of the pound and many suppliers raising prices rather than lowering them.

For further information contact 01733 310115, email: sales@mayfairfurniture.co.uk or visit www.mayfairfurniture.co.uk

GLASS MOSAIC and decorative solid surfaces specialist,Trend has launched its new Trascenda agglomerate range, with integrated patterns inspired by the world’s finest natural marble, vivid childhood memories and weathered materials at its 19th century Orsoni smalti workshop.

Created using cutting-edge dye sublimation techniques, the distinctive designs are embedded into the surface of Trend’s slimline granite, quartz, porcelain or even recycled glass composite sheets, so that permanent images are transferred into the material. The host agglomerate sheet retains all of its technical properties, so these beautiful surfaces are non-porous, low maintenance and resistant to heat, impact, scratch, stains and chemical cleaners.

The Trend Trascenda collection is available to special order from Granite Transformations showrooms, with the added bonus of a full installation service, as well as independent Trend stockists.

The standard Trascenda range currently comprises three distinctive design collections, each with a series of theme-linked patterns that have been ‘tattooed’ onto Trend Polar Ice, Pietra Serena or Ivory slab, their neutral tones providing a subtle backdrop for the subdued patterns: Elements Of Light – eight colourways inspired by patterns of light and

weathered materials at the historic Orsoni furnace,.

Memories – six designs reflecting treasured memories of Trend people and images that capture Italian family life, including Kiss The Chef evoking handwritten cookery notes, Bottles and Pots & Pans graphically depicting regular kitchen items and Numbers with its blocked numerals.

Classic & Remastered – four naturalistic patterns based on the most precious varieties of marble quarried in Italy, among the most luxurious in the world, like classic Carrara with its greyish-white ground and feathery veining or Calacatta with more dramatic veins and golden undertones.

These studio-designed patterns are offered on tough quarter-inch thick slab over 3 metres long and in a range of seven square and rectangular tiles, between 30cm x 30cm and 120cm x 120cm, for walls and flooring. Applications include kitchen worktops and splashbacks, bathroom panels, domestic and medium-traffic commercial floors, wall liners and custom-made furniture. Waterproof and mould-resistant, Trend sublimated panels are also perfect for lining out showers and wet rooms, providing elegant, seamless alternatives to tiles.

For your nearest Granite Transformations showroom, visit www.granitetransformations.co.uk or call 0800 044 5393. For an independent tile stockist, contact Trend GB at 0800 044 5395, email info-gb@trend-group.com

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Caterer, Licensee & Hotelier

Product Portfolio

November 2016

Newcastle Restaurant Is Pleased To Meet Williams Refrigeration Josdiaries, Supplier Of The Restaurant Diary, Have Been Trading For Over 35 Years And Are The Original Restaurant Table Booking Diary

BASED RIGHT in the heart of the trendy High Bridge quarter, Pleased To Meet You is one of the jewels in the crown of Newcastle’s culinary scene.

Head chef David Kennedy has created a menu showcasing the best in local produce, with recipes combining a modern British approach and classic French techniques. As any chef knows, when using fine ingredients it is vital to keep them at peak freshness for as long as possible. To that end, Crosbys, the catering equipment suppliers overseeing the project, recommended equipment from Williams Refrigeration, including Jade counters and a dual compartment coldroom.

Creating the new restaurant was not without its problems. Pleased To Meet You is based in a Grade 2 listed building, with

Jura - Specialists in Coffee SPECIALISTS IN coffee, JURA, manufacture a host of professional, premium Swiss, bean-to-cup coffee machines that offer the ideal solution for those looking to give their customers a luxurious bean-to-cup experience during the festive season.

At this time of year customers are looking for a show stopping, festive beverage to indulge in.

limited access. PWilliams coldrooms use a modular panel construction, allowing designers to create rooms of almost any size and shape. The panels use specially developed zeroODP, 80mm polyurethane insulation which provides optimum thermal efficiency, while securely foamed camlock tongueand-groove joints form a tightly locking, stable structure that eliminates ice build-up in joints and ensures a complete thermal envelope, assisting with BREEAM accreditation. A comprehensive range of options, including a variety of doors and movable internal partitions, allows it to be customised according to each location’s specific requirements.

Watch David Kennedy’s video interview in the news section at williamsrefrigeration.co.uk or click here: http://bit.ly/2fuCUTp To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

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 WE8 coffee machine boasts high performance, eye-pleasing aesthetics and intuitive operation. This one-touch function creates up to 30 trend specialities per day – from latte macchiato, flat white and cappuccino.

For more information, please visit uk.jura.com or call 0800 6525527 or see the advert on page 16..

S.O.P. International, Importer, Exporter And Wholesaler of the Finest Asian and Oriental Foods

S.O.P. OFFERS a range of products including oil, spices, butter and vegetable ghee, fish sauce, rice, canned fruits and an assortment of pickles, pastes and chutneys to name but a few. We are stockists of many leading family brands familiar to most Thai, Indian, Malaysian and Chinese households and our specialist knowledge enables us to source the highest quality products from approved

suppliers throughout the Far East. Our experienced and energetic team is committed to providing a level of service that exceeds our customer’s expectations.

Brands available include Khanum, Golden Swan, Squid Brand, Lee Kum Kee, Ayam, Bolsts, Golden Orchid, Kissan, Mae Ploy, Chang, Pearl River etc…

For more information and to view a full list of products available go to www.sopinternational.com or call us on 01992 584 466.

lunch and dinner.

JOSDIARIES SUPPLY the finest quality strongly bound casebound hardback 800 page diary to last the year without falling apart. Their diary is also the only specialist restaurant diary to print the DAY of the week and the DATE for ease of use. Many of their competitors do not print the day of the week purely the date, which leads to much confusion. All diaries have 2 pages per day for

The range is available in three colours; Black, Burgundy and Dark Green – Also in Black Leather and a four ring binder loose leaf version.

Josdiaries offer a full personalisation service with gold embossing of the establishment name on the front cover (at extra charge).

Also available are 27 Room Hotel Reservation Planners, and a smaller 15 Room version. Visitor Books & Registers of Guests complete their range.

Order quickly and easily online at www.josdiaries.com or call 01903 743374.

See the advert on page 9 for details.

IMC Introduces K400CC Mini Compactor The K400CC Mini Compactor has been designed to help operators recycle.

Able to dispose of recyclable plastics, food packaging waste, drinks cans, food tins, paper, card and glass, the 6000nm linear motor crush-

es, compresses and stores realistic quantities of materials. Constructed with a stainless steel chassis, it also includes a range of safety features including a key lock.

Reader enquiries - Tel: 01978 661155 or visit www.imco.co.uk

Katjes Magic Candy Factory The world's first food-certified and award-winning 3D printer for gelatine- free gummy candy, the Katjes Magic Candy Factory, is bringing its 3D food technology to its home market, the UK in November this year. Along with its new partner Calendar Club, the Birmingham-based 3D food innovation is bringing its magical world of customized confectionery to shopping centres with an innovative kiosk concept in England, Wales and Scotland.

Right in time for the Holiday season.

Katjes Magic Candy Factory, Managing Director, Melissa Snover, is delighted to pre-

sent a brand-new shopping experience with their 3D Magic Candy Factory and “Magical Mix & Make” proposition. This unique assortment and journey allows candy lovers to either print their own custom candy choosing from eight delicious vegan flavours and hundreds of shapes, selfies, a self-drawn design, a message or a logo or to pick from a wide variety of gift containers, single colour coded veggie and vegan confectionary and personalized labels to create any concoction in their imagination.

The kiosk is the first of its kind in the world and is an approach to customized confectionery that is truly unique and completely new to the UK. 3D magic candies are also available online at www.magiccandyfactory.com.

For further information contact Katjes Magic Candy Factory on (0)7587130021 or email caitlin.richards@lovekatjes.com or see the advert on page 4.

Property and Professional

Caterer.com People Awards 2016 Winners Announced

NR ASHFORD

NR ARUNDEL

• Food led country pub

• Public house

• Trade garden & patio

• Catering kitchen

• 55+ cover restaurant

• Skittle alley

• 55-space car park • Four bedrooms

£1,250,000 FREEHOLD

• Patio & large car park • 3 bedrooms

REDUCED TO £420,000 FREEHOLD

CHALLOCK

PORTSLADE

• Busy food pub

• Real ale freehouse

• 120-cover restaurant

• 2 bar areas

• 50-cover function room

• Trade garden

• Trade gardens & car park

• Smoking solution • 3 bedrooms

£380,000 FREEHOLD

HOVE

• 3 bedrooms

£139,995 LEASEHOLD

TUNBRIDGE WELLS

• Public house

• Retirement Sale

• Family friendly

• Open plan bar

• Mainly wet trade

• Trade patio

• Trade garden

• 100% wet trade

• 3 bedrooms

£90,000 LEASEHOLD

• 3 bedrooms

£49,500 LEASEHOLD

HASTINGS

HURSTPIERPOINT

• Bar Bistro

• Village inn

• Function room

• Large patio areas

• Pavement Licence

• 3 letting bedrooms

• Catering kitchen

• 3 bedrooms

£49,500 FREE OF TIE LEASE

TENTERDEN 01580 766522

• Car park

• Managers flat

£40,000 LEASEHOLD

BRIGHTON 01273 565621

www.pubsales.co.uk

IN OCTOBER, the Park Plaza Westminster Bridge played host to the hospitality employers’ industry event of the year, the 2016 Caterer.com People Awards. Hosted by TV’s Stephen Mangan, the ceremony, attended by almost 500 hospitality professionals, celebrated the very finest programmes and initiatives in hospitality recruitment, retention and development.

It was an exciting night for the shortlisted employers and the 12 winners walking away with these prestigious awards.

Winners included Firmdale Hotels, Dishoom, Byron Hamburgers, Jumeirah London, Bespoke Hotels Hotel Gotham, Durham University Catering Department, The Clink Restaurant Company, Hilton London Heathrow Terminal 5 and National Theatre.

The Chequers Inn at Petham for Sale

A W GORE & CO LTD’s TENTERDEN OFFICE is pleased to offer for sale freehold a very well presented and popular public house and restaurant which has been in the same hands for 10½ years. Local CAMRA “Real Ale” Pub of the Year 2011 and recently voted in top 10 restaurants in the area by Trip Advisor.

THE CHEQUERS INN AT PETHAM is situated in a picturesque rural village position high on the North Downs near Canterbury. The business enjoys good local trade as well as from tourists and ramblers. There is a camping site within walking distance. Food is a major part of the busi-

Neil Pattison, Sales Director for Caterer.com said, “It was a truly wonderful evening for the hospitality industry. In our sector, recruiting and retaining staff will always be a challenge but the winners in all of our categories demonstrated an ingenuity and invention, not only in finding new ways to recruit, but in developing talent and skills and creating a workforce that is valued. Congratulations to all of our winners.”

Our Caterer.com People Awards wouldn’t have been possible without the invaluable help of our sponsors and we would like to take this opportunity to thank Fresh Montgomery, Admiral Recruitment, Cingo Video Interviewing, The Great Hospitality Show 2017, Part & Company, Core Recruitment, CateringScotland.com, Poda, HR in Hospitality and Nicholas Jon Recruitment.

To recruit the hospitality staff you need visit www.caterer.com or see the advert on page 11.

ness and especially the Sunday carvery. There are internal covers for a total of approximately 100. The commercial kitchen is fully fitted with good stainless steel appliances, prep and wash-ups, and there are two sets of customer toilets. Externally is a large rear trade garden with patio, front patio area and 20 space car park. The private accommodation includes three double bedrooms, domestic kitchen, bathroom, separate WC, living room, dining area/office and there is an external metal stair/fire escape to the rear.

There is realistic development potential, subject to the usual planning consents, to either build letting accommodation on to the existing premises and/or to construct a single storey dwelling to let or sell freehold. The premises are completely free of all trade ties. Offers are invited in the region of £465,000 FREEHOLD. For further details please contact A W Gore & Co. Tel: 01580 766522.

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:

• 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

Property and Professional SITUATED IN the idyllic East Devon village of Clyst Hydon, this delightful 16th Century public house, the Five Bells Inn, has just been sold by licensed property specialists Stonesmith.

This Grade 2 Listed property was originally a farm and is set within its own grounds of around 2½ acres, surrounded by beautiful Devon countryside.

Well regarded for its high quality freshly prepared food using the finest local produce available, the inn attracts customers from far and wide and has received numerous awards and accolades including a Michelin Bib Gourmand, South West Tourism finalist and more recent-

Leading Role for Charles Darrow

CHARLES Darrow are playing a leading role in the revival of the hotel industry in the south west.

Since expanding our hotel & leisure team in the middle part of the year, we have witnessed a sharp rise of interest from investors.

On the one hand, our weakened currency in the wake of EU referendum vote has triggered an influx of overseas investors flooding to our shores.

And on the other, we have noticed a growing trend of hotel buyers turning their back on the London market, primarily due to increased prices, in a bid to invest in areas including the south west.

With holiday makers getting less for their money when exchanging

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

ly Best Gastro Pub and Best Chef at the Devon Life Food and Drink Awards.

The Inn has been purchased by Gary and Graciela Tubb. Having most recently relocated back to the UK from Australia, the couple have a strong background in food and beverage operations, including running the renowned Puffing Billy in Exton and The White Hart Hotel in Moretonhampstead.

Gary said “We’re very excited to return to the business and the UK after an absence, and it’s great to come back to a quality operation such as the Five Bells. There’s a fantastic team in place with a great reputation and we feel confident we can work with the existing team to take the Inn to the next level”.

The sale price of The Five Bells Inn remains confidential. For further information Stonesmith can be contacted on 01392 201262. The business also has its own website: www.fivebells.uk.com pounds for Euros, there appears to be a seismic shift in holiday locations.

Budget foreign holidays are not as cheap as they used to be and many are remaining on British shores for their break, viewing the UK as an attractive destination worthy of investment.

The Westcountry is profiting from this pattern change and, consequently, hotels have become more of an attractive business investment, providing a business model that many want to tap into.

We have embraced this trend and appointed a new head of our hotel and leisure sector to spearhead our drive to become one of the region’s biggest sellers of hotels, guest houses and bed & Breakfasts.

As a result, have a number of exciting projects in the pipeline and a number of notable new instructions across the south west – many of which are already receiving strong interest.

For further information please visit www.charlesdarrow.co.uk

head 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

The White Horse, Graffham, West Sussex is on the Market

LEADING NATIONAL Licensed Property Agents Guy Simmonds have been instructed to sell the highly impressive and traditional 19th century freehouse the White Horse; situated in the highly sought after and affluent location of Graffham.

This wonderful village pub features a delightful Lounge Bar (circa 35+) and a versatile and multi-functional Restaurant (circa 30+ covers). Adding to the diversity of the business are the 6 exceptional ensuite Letting Bedrooms. There is a good sized fully equipped Commercial Catering Kitchen and the owner’s accommodation briefly comprises: 2 good sized bedrooms, lounge,

kitchenette and bathroom. There is also a good sized Beer Garden and Patrons car park for circa 40+ cars.

National Sales Director Martin McConnell said, “This is truly an extremely rare opportunity to procure a well-established business and home with a wonderful quality of life in this enviable locale!”

Price: £945,000 Freehold or £115,000 Leasehold.

Tenure: Freehold or NEW Free of Tie Lease. Rent: £60,000 per annum. Turnover: Advised current turnover circa £340,000 (incl. VAT). Trade Split: 35% wet, 40% food and 25% accommodation. Landlord: Private.

For further information contact the agent, Guy Simmonds, on 01332 865112.

Caterer, Licensee & Hotelier

6 Clarendon Place, King Street Maidstone, Kent www.porterssurveyors.com

01622 685261 sales@porterssurveyors.com

“Ringing the Changes at the Five Bells”

November 2016

The Britannia Public House, Gillingham

• L-shaped bar area, customer toilets, kitchen • Enclosed garden to rear with tables and shed • First Floor 2 bedroom flat • Centrally located close to transport links

Caterer, Licensee & Hotelier

Tel 01202 552333

FOR ACCOUNTING SERVICES

T E L EP HO N E 020 8673 2255 TAX

PAYE

ACCOUNTS

VAT

A comprehensive, specialised service whether you are starting up or run an established business

H D BUSINESS SERVICES LTD enquiries@hudsondeane.co.uk www.hudsondeane.co.uk

The Somerset Arms, Gravesend

• Open plan bar, pool table, snug, customer toilets, kitchen • 6 bedrooms over plus living room and bathrooms • Centrally located close to transport links with good footfall

£30,000 ‘At All’ for Leasehold Interest

To advertise in the

29

£39,995 ‘At All’ for Leasehold Interest

ANDREW GREENWOOD BUSINESS TRANSFER AGENT TEA ROOMS, AMIDST CONSERVATION AREA IN PRETTY GEORGIAN TOWN, NR WINCHESTER, HANTS. Character prop with grnd & 1st flr seating for 33 covers plus paved courtyard seats 22+. Average T/O £1,600 p.w. with summer seasonal boost. Recorded T/O Approx. £81,000 (Not VAT Reg.) y/e Mar 16. GP 75%. Open congenial hrs. Scope. Leasehold at current rental of £9,000 p.a.x. - £39,500 + S.A.V. (Ref. C.3675) HIGH CLASS ‘SCRATCH’ BAKERS & PATISSERIE, WITH PROFITABLE SANDWICH TRADE, HIGH STREET SHOPS IN LEE-ON-THE-SOLENT & GOSPORT, HANTS. Family run for past 40 yrs. Trad fitted shops & comprehensively equipped bake house that includes 2 x 5-deck electric ovens, etc. Run by husband & wife team with scope for outside catering & deliveries. Accts record T/O of £474,772 (ex VAT) for y/e 30 April 2016. GP £338,797 (71.36%). Both shops held on renewable leases at combined rental of £24,500 p.a.x. – OIRO £100,000 + S.A.V. (van included). (Ref. CM.3674) 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 eyecatching 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)

www.andrewgreenwood.com

romsey (01794) 522228

30

Caterer, Licensee & Hotelier

Property and Professional

November 2016

The Blue Keys Hotel, Southampton, Hampshire for Sale

JUST INTRODUCED to the market by Guy Simmonds is The Blue Keys Hotel, Northlands Rd, Southampton, Hampshire.

This lovely Hotel with Bar, Restaurant and Function Room is located within a leafy suburb of Southampton, yet close to the city centre and port.

NE W

THE WEST COUNTRY SPECIALISTS

NR TAVISTOCK

EAST DEVON VILLAGE

EXMOOR NATIONAL PARK

Well Presented Country Hotel & Restaurant 7 En-Suite Letting Bedrooms Separate 3/4 Bedroom Owners Home Car Parking and Gardens Impressive Free of Tie Opportunity

High Quality Award Winning Restaurant Main Restaurant & Conservatory (36) Customer Lounge Area Flexible Owners/Letting Bedrooms Patio Areas. Trade Garden (12)

Award Winning Country Hotel Residents Lounge, Dining Room & Bar

LH £85,000

5963L

FH £275,000

TAUNTON, SOMERSET 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

2040

1/2 Acre Grounds. Stunning Views

FH £895,000

5912

HONITON, EAST DEVON

TOPSHAM, DEVON

Town Centre Sandwich Bar & Deli

Award Winning Indian Restaurant & Takeaway Exceptionally Well Regarded Business Affluent Sought After Estuary Town Location Restaurant (46) & Bar Area Impressive Levels of Trade with Potential

Prominent High Street Lockup Unit Customer Servery, Prep & Kitchen Areas Easy to Serve Menu Potential to Develop the Business

LH £99,950

2048

LH £99,950

2050

NE W

LH £115,000

2033

8 Luxurious Letting Rms. Owners Accom Separate 1 Bedroom Annexe Cottage

MULLION, NR HELSTON Spacious Cornish Village Inn with Letting Rooms Main Bar (56+), Snug Bar (12), Restaurant (50) 4 Quality En-Suite Letting Rooms, Separate 1 Bed Flat 1 Bedroom Private Accommodation Trade Gardens for 130 Customers Exceptional & Consistent Levels of Trade

FH £749,950

4735

DARTMOOR VILLAGE

SIDMOUTH, EAST DEVON

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

Attractive Licensed Cafe & Bistro Regency Coastal Resort Town Dining Areas (56+), Terrace (12) Potential for Evening Opening Must be Viewed

LH £75,000

1981A

THINKING OF SELLING? CALL FOR A FREE VALUATION

LH £105,000

2021

01392 201262 www.stonesmith.co.uk

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

This beautifully presented leasehold Hotel has takings in the region of £381,000 split 25% wet, 25% food and 50% accommodation. The business

includes a Lounge Bar/Dining Area (circa 50), Restaurant/Function Room (circa 40), Patio Courtyard Terrace (circa 60), 10 En-Suite Letting Bedrooms, Commercial Catering Kitchen and Car Park.

Asking Price £90,000. Enterprise Inns Free of Tie Lease. Rent £40,000 per annum.

Landlord – Enterprise Inns. Current Turnover circa £381,908 (incl.) per annum.

Trade Split circa 25% wet, 25% food and 50% accommodation. Recon Net Profits £58,777.

For further information, contact the sales agent, Guy Simmonds, on 01332 865112.

The Old Forge Cafè & Restaurant, Chagford, Devon for Sale CATERING AND licensed property specialists, Stonesmith of Exeter, have recently been instructed to sell the leasehold interest of this well-regarded cafe and restaurant in the popular and sought-after affluent Dartmoor town of Chagford.

This award-winning, high-quality café and licensed restaurant currently operates on deliberately-restricted daytimeonly hours and is presented to an extremely high standard throughout. It has earned a national reputation for serving the best afternoon teas and Devonshire cream teas in the UK (Daily Telegraph; Café Life Awards), alongside the award-winning breakfast and lunch menu, with nearly all ingredients sourced from within 25 miles of the premises.

Owned and run by our client for around 3 years, the premises are pur-

The Waterfront, Exmouth is Sold LEADING LICENSED Property Agents Bettesworths have announced the recent acquisition of the Waterfront, Exmouth on behalf of their client, well known celebrity chef Mitch Tonks.

The sale of the leasehold bar/café/restaurant was negotiated ‘off market’ by Matt Bettesworth of Bettesworths chartered surveyors. Matt has acquired several other restaurant premises for Mitch over the last few years and this was the latest for his

posely fitted and equipped and are presented to an extremely high standard throughout, having been the subject of complete refurbishment and renovation in recent years including the installation of a new contract commercial kitchen, the replacement of all upstairs windows, renovation and redecoration of the main café area and installation of the traditional gas stove fireplace. The premises briefly comprise:- Main Café & Restaurant Area with seating for up to 30 customers comfortably; Customer Servery Area; fully-equipped Commercial Catering Kitchen and Customer WC. In addition, the business benefits from an attractive and wellpresented 2 Double Bedroom First Floor Apartment with Sitting Room, Kitchen and Bathroom.

Stonesmith are offering the leasehold interest for sale with an asking price of £75,000. Full details can be downloaded from the website www.stonesmith.co.uk and viewing arranged by calling 01392 201262. popular Rockfish brand and number five in the growing portfolio of restaurants in the South West of England.

The Waterfront had been operated by experienced restauranteurs Sarah and Keith Lewin who formerly ran the Sea Shanty at Branscombe Bay and Hornsbury Mill in Somerset. Both Sarah and Keith worked hard to create a very popular restaurant and are pleased to see it move into safe hands under the stewardship of Mitch Tonks.

Mitch has closed the restaurant and will be re-branding and re-styling the ground floor premises for a relaunch in the coming months.

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: £79,950

W! NE

• Very Successful Lock Up Licensed 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

LEASEHOLD

REF: 2548

SHEPTON MALLET, SOMERSET

• Prominently Sited, Pretty Roadside Freehouse with Frontage to A37 • Traditional Main Bar with Open Fire, 2 Double Letting Rooms • Attractive Restaurant with up to 40 Covers (Converts to Skittle Alley) • Private 3 Bedroom Owners Accommodation, Lawned Beer Garden • Very Profitable Husband & Wife Partnership Business

OFFERS IN THE REGION OF £300,000 FREEHOLD REF: 2456

W! NE

BRIXHAM, DEVON

• Seasonal Café in Stunning Location 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 • Established Delicatessen Located Within Newton Abbot’s Indoor Market • Offering a Large Range of Quality Produce Sourced from the South West • Trading Monday to Saturday 9am-5pm • Main Trade Area with Free Standing Display Units & Store Room • Turnover for Year Ending March 2016 was £126,528

LAUNCESTON, CORNWALL

W! NE

PRICE: £20,000

• Licensed Bar Situated within a Historic Period Property • Main Bar & Seating Area • Ladies & Gents Cloakrooms & Ample Storage • Versatile Private Accommodation

LEASEHOLD

LEASEHOLD

REF: 2502

REF: 7841F/L

• 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

W! NE

REF: 2546

DARTMOOR NATIONAL PARK, DEVON

• 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

PRICE: OFFERS IN EXCESS OF £350,000 LONG LEASEHOLD. REF: 2544 NR WELLINGTON, SOMERSET

NEWTON ABBOT, DEVON

PRICE: £28,000

SHROPSHIRE £385,000 FREEHOLD OR £35,000 FREE OF TIE LEASEHOLD

EAST CORNWALL

W! NE

PRICE: £19,950

REF: 2565

INN OF THE MONTH

• Stunning Unspoilt Grade II Listed Village Inn • 4 Character Trade Areas Including Central Bar • 4 Bed Owners Accommodation • Potential for Letting Accommodation • Lawned Beer Garden & Car Park for Approx 25

OFFERS IN THE REGION OF £12,500 LEASEHOLD REF: 2567

01803 212142 www.bettesworths.co.uk

BEAUTIFULLY PRESENTED, CHARACTER 16TH CENTURY COACHING INN & RESTAURANT WITH 3 EN SUITE LETTING BEDROOMS SITUATED WITHIN PULVERBATCH. FREEHOLD OR 'FREE OF TIE' AVAILABLE

www.guysimmonds.co.uk Tel: 01332 865112 email: sales@guysimmonds.co.uk Also featured on www.pubsforsale.co.uk

Test Smoke Alarms BBPA Urges, As the Home Office Launches ‘Fire Kills’ Campaign The BBPA is encouraging licensees to ensure they are complaint, and to check fire safety equipment and remind the public to test their home smoke alarms. Chief Executive Brigid Simmonds is making the call as a new Home Office campaign, ‘Fire Kills’, is launched this month.

The campaign seeks to prevent deaths from fire by reminding businesses and the public to test their smoke alarms every month, and is timed to coincide with the onset of winter, when there is a rise in deaths caused by accidental fires at home.

The Home Office campaign pack, which is also being hosted on the BBPA website, has a range of resources which pub operators and licensees are being encouraged to use to promote the campaign to pub customers, including printable posters and logos.

Brigid Simmonds comments: “I hope pubs and pub operators will get behind this new safety campaign. At this time of year, we all need to ensure we test our smoke alarms regularly. Smoke alarms save lives, and publicans are always a great source of good advice for customers.”

Brandon Lewis, the Minister for Fire, is also encouraging licensees to support the Fire Kills campaign and promote it to their customers. Launching the campaign, he emphasised the importance of people having working smoke alarms, and encouraged everyone to test their smoke alarms: “Test your alarms when you get home and set a reminder to do so every month.

“It couldn’t be any clearer – smoke alarms only save lives if they’re working. Test it today.”

In October 2015 fire caused a significant amount of damage at the Ship in Distress pub in Stanpit Christchurch

Dorset, after a tumble dryer ignited. A FIRE officer has blamed the "significant damage" on pub on the owner’s failure to install a smoke detector, commander David Graham confirmed the blaze started in the laundry room, where there was no smoke detector.

“If there had been a smoke detector there would have been far less damage than there was,” he said. “We would have been here more quickly and we would more likely have needed one pump rather than six. “He said the flames had spread to the roof at the rear of the main building, causing “significant damage”. The crews used three hose reel jets to extinguish the blaze while eight firefighters wore breathing apparatus.

Fire safety law changed in 2006, with the introduction of the RRO 2005. The requirements for businesses to have five certificates has been abolished. Instead, the law • Emphasises preventing fires in reducing risk • Makes it your responsibility to ensure the safety of everyone who uses your premises and in the immediate facility.

The basis of assessment is no longer whether you have maintained the conditions of 30-40 years ago, but whether the business as it operates is safe today.

To ensure your fire safety provisions have been checked and maintained correctly, CLHNews is pleased to recommend the use of third-party certified fire protection companies who can be found using BAFE. BAFE is an independent register for third-party certified fire protection companies who can be certified in one or more specific areas of fire protection, including fire extinguisher maintenance, fire detection and alarm systems, fire risk assessments and more. By using a BAFE registered company certified in the specific area of fire protection you require, you can be sure that you acted with due diligence to help meet your obligations under UK fire legislation.

For further details see advert this page.

November 2016

The abbey has its own laundry where the monks do their personal washing and the housekeepers do all the laundry associated with the busy hospitality facilities. The laundry operates a selection of Huebsch washers and dryers all supplied by Armstrong Commercial Laundry Systems. Fr Oliver, bursar at the abbey, told us that the machines is kept very busy, work well and have been very reliable.

For further information contact Armstrong Commercial Laundry Systems, Ampere Road, Newbury, Berkshire RG14 2AE Tel: 01635 263410 E: enquiries@armstronglaundry.com Website: www.armstronglaundry.com

31

Codsall Restaurant Convicted In For Blocking Sewers With Fat, Oil And Grease SEVERN TRENT has successfully prosecuted a Codsall restaurant in a ‘landmark case’ for blocking the sewers with fat, oil and grease – which led to nearby businesses being unable to flush their toilets.

Café Saffron in Church Rd, Codsall, was today ordered to pay a total of £5,495, including costs, at Wolverhampton Magistrates’ Court. This is only the second example of such a case being brought in the UK, and it’s a first for Severn Trent.

Under section 111 of the Water Industry Act it is an offence to discharge anything into the sewer that may interfere with the free flow. In this case, blockages had been reported on several occasions, with complaints from neighbouring businesses that they couldn’t flush their toilets. The restaurant was found to be the cause of the blockage with fat used in cooking being put down the drain and into the sewer where it coagulated and caused the blockages. Severn Trent visited the premises on several occasions, sent various letters and had many conversations with the restaurant own-

ers, asking for grease traps to be installed and warning of the consequences, but the owners refused.

Emma FitzGerald, Managing Director of Wholesale Operations for Severn Trent Water, commented: “The verdict in this case is an important milestone for us, and we really want this to make other companies think about what they are doing with regards to disposing of fats, oils and grease and how it impacts our customers. We clear around 45,000 blockages a year and fat contributes to the majority of those, as it binds together all the other things that end up in the sewer rather than the bin and creates huge lumps which block the sewers. This is totally avoidable and in this case, simply installing a small grease trap could have prevented the situation. Legal action is a last resort for us, but our customers shouldn’t have to suffer because of the actions of one business not following the rules, and ignoring our advice.”

The restaurant has, following the conviction, committed to install a grease trap.

The Final Ingredient to Save Money and Improve Cleaning Performance StarPRO is a brand new line of high-quality professional cleaning products brought to you

by Star Brands Ltd, who has been producing British cleaning products for more than 70 years.

StarPRO is a brand new line of UK-manufactured highquality industrial cleaning products that are suited to the needs of the hospitability sector. Products have been split into 8 colour-coded categories that correspond to the COSHH guidelines. All StarPRO products are developed to industry accredited standards.

Customers can make significant savings by buying products directly from

Food Is Ultra Convenient Douai Abbey Monks Rely On Armstrong Equipment For Clean Habits! Sharing SHARING FOOD is growing in popularity and

DOUAI ABBEY in Berkshire is a beautiful monastery, home to 15 Benedictine monks. In addition to accommodation for the monks, the complex includes several conference rooms, a dedicated guest refectory with a 5-star rated kitchen, a 22 room guest house and some self-catering accommodation in converted workers’ cottages. This part of the monastery hosts individuals and groups for retreats, conferences and relaxation breaks away from the hectic bustle of 21st century life.

Caterer, Licensee & Hotelier

Snowbird foods has extended the available options with an ultra-convenient selection of award-winning mini sausages and burgers, meatbites, poppers and meatballs, so street vendors can offer a Mighty Meaty Platter that will generate serious repeat business.

Poppers are exciting meatballs with attitude – the difference is that they have a selection of built-in flavours. Beef is teamed with ginger, turkey with cranberry (or a spicy and fruity alternative), lamb with apricot and pork with BBQ flavouring. There is also a chicken variant.

Mini burgers are always popular and there

StarPRO. StarPRO products remove dirt, cut through grease, disinfect, and deodorise. To make selection and use easier, they have been split into 8 distinct colour-coded categories that correspond to the COSHH guidelines. The product areas are general, catering, hand care, laundry, sanitary, odour control, washroom and hygiene.

Whether used for beer lines, gym equipment, changing rooms, showers, carpets, kitchens, laundry rooms, or any other industrial application, StarPRO offers a great selection of cleaning products that are economical enough to fit into any budget.

A full catalogue of StarPRO products is available on www.starprodirect.co.uk are award-winning sausages like 12g. pork cocktails. A range of sausage coins includes pork and beef, beef, Cumberland, Lincolnshire and Halal.

The big three meatballs are beef, lamb and pork (in smallish sizes) and even smaller are 4g. pork meatbites and a memorably flavoursome Merguez beef product.

For variety (and a vegetarian option) there are stuffing balls flavoured with lemon and thyme, chestnut and thyme and the long-lasting favourite, sage and onion.

“Many of these products are must-have street food items which have proved enduringly popular so it is a natural extension of their use to present them in this way,” said Snowbird joint managing director, Philip Paul.

All the products are delivered fully cooked and frozen and can quickly be heated in a microwave or an oven.

Tel: 020 8805 9222.

Fax: 020 8804 9303 or visit www.snowbirdfoods.co.uk