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May 2017

Issue 200

Products and Services

Cider and Ciders

Pages 21 - 22

Bar and Cellar Equipment

Outdoor Leisure

Design and Refit

Property and Professional

Pages 23 - 25

Pages 26 - 27

Pages 27 - 31

Pages 32 - 35

Pages 36 - 38

UK Hospitality and Leisure Industry Set for Bumper Year BRITISH HOTELS, pubs, bars and restaurants are set for a record year with a substantial increase in both home and international visitors planning holidays in the UK. According to The Barclays Corporate Banking report, Destination UK: driving growth in the UK hospitality and leisure sector 63% of international holidaymakers said they are more interested in holidaying in the UK compared to last year, thanks to the weakness of the pound making the UK more attractive. Among the 63% of international holidaymakers who said they are more interested in holidaying in the UK than this time last year, perhaps unsurprisingly, 31% cited the weaker pound. However, more attention grabbing is the fifth of respondents reporting that TV programmes like The Crown are driving British appeal, particularly among Chinese (44%) and US (26%) guests, and that high-profile advertising campaigns (29%) are having their effect on overseas audiences. Greater spending power (30%) was also cited as a key reason why they were more interested in visiting the UK in 2017.

Staycationers attracted by convenience and the variety of holidays The staycation’s popularity also continues to rise, with nearly a third (30%) of UK holidaymakers expecting to spend more of their holiday time in the UK this year. The convenience of holidaying at home is the primary draw. Half of UK respondents choosing a UK break described the familiarity of food, language and travel options as making the UK ‘hassle free’ with 31% now more aware of UK holiday options. Nearly four in ten respondents (38%) of those citing cost as a factor behind a UK break said the weaker pound made holidays in the UK preferable to those abroad, and 39% said a domestic holiday represents better value for money in 2017. The research reveals that the average British budget for UK breaks is £800 with over a fifth (22%) of holidaymakers planning to spend more than £1000 on their UK getaways. During their staycations, Brits also expect to spend an average of £309 on accommodation, £152 on dining out and £121 on shopping, if they were to spend time holidaying in the UK this year.

International holidaymakers influenced by Brexit The majority of international holidaymakers (51%) report that the vote to leave the EU has had no impact on their likelihood to visit the UK, and nearly a third (31%) reported that Sales ? Food GP% ? Liquor GP% ? Wages ?


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they are more likely to visit the UK than before the Referendum. However, the study also highlighted the role of the UK as a tourism hub with nearly a quarter (24%) of those who said they would be less likely to visit the UK post-Brexit citing worries about onward travel to other European destinations. This was especially important for guests from Australia (44%) who are potentially looking to combine their visit with multiple European destinations owing to the longer travel distance. Visas are also a concern as of the 10% of international tourists who said they are less interested in visiting the UK today than 12 months ago- nearly 1 in 5 (19%) cite this as a worry. Other international trends revealed by the research include the regions visitors are keenest to visit, with London (67%) and Scotland (44%) topping the list. Interest in Oxford and Cambridge is also notably higher for Chinese guests. Overall, tourists are eager to experience the UK’s landmarks (51%), history and museums (44%) and natural landscapes (41%). The average length of a UK visit is just over one week at 9 days and the average budget for planned holidays this year per family, including airfares is £3443. However, American and Chinese guests blow even larger budgets on their planned holidays this year with average spends of £5230 and £5424 respectively. Visitors from China and the US also have significantly larger shopping budgets, with visitors from these countries having an average of £800 and £713 to spend in British shops respectively, compared to the overall budget of £453 set aside by international visitors on average. Experiences and technology rise up the leisure and holiday wish list Younger UK consumers are more interested in a high-tech approach to the leisure sector than older consumers. Over a third (36%) of 18-34s would be more likely to use a bar that invested in automated drinks dispensing, compared to just 6% of the 55 and overs. Younger consumers are also more comfortable with automated ordering in restaurants, with 43% of 18-34s saying they would be more likely to use such a restaurant compared to 14% of the 55 and overs. Mike Saul, Head of Hospitality & Leisure at Barclays, said: “2017 looks set to be a strong year for the British hospitality sector with both domestic and international visitors increasingly intent on spending more time here. While the impact of a weak sterling, at least temporarily, has boosted the UK’s international appeal, underlying this increase is the quality of our hospitality industry today and the UK’s enduring appeal as a truly world class destination. Those holidaymakers who are more likely to visit today than 12 months ago are doing so for a range of reasons including the effect of UK operators’ advertising campaigns, the attraction of British TV programmes that have gone global and a case of simply having more money available to spend on holidays from which the UK is set to benefit.”



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Caterer, Licensee & Hotelier

Editor's Viewpoint

May 2017

WELCOME TO the 200th issue of CLH News! Once again I would take this opportunity to welcome any new readers to our publication, we are free to trade publication, so if you are hotel pub or restaurant, then there is no charge! And, we have in recent months extended our readership to reach more independent hospitality businesses. We hope you’ll find us a one-stop publication news, views products and services EDITOR which we are sure will help you in the day-to-day running of your business. We ask just one thing, we rely on companies promoting thier products and services, so when responding to our advertisers would be most grateful if you could kindly mention that you saw the product or service in CLH News, even if you are buying online! For any of our regular readers who are wondering why we are coming out slightly later in the month, well in simple terms it is a tactical decision! We are trying to avoid clashing with other hospitality publications hitting everybody’s desk at the same time! So CLH News comes out mid-month. I am sure you will all, like me have your own opinions regarding the forthcoming general election, and who you will vote for. However, what we wanted to do this issue is trying get as much industry comment and information regarding the hospitality sector as possible, prior to the election, which may help you when you step into the ballot box! The hospitality industry is the U.K.’s fourth largest, employing over for the half million people, and according to reports by accountancy firm KPMG , the industry needs an extra 60,000 EU workers each year to keep the hospitality industry going and growing. The pub and beer trade accounts for 900,000 jobs, contributing £23.1 billion UK economy, so I think it is fair to say that given the contribution the industry makes overall in employment and revenue raised and given the potential impact on the industry once we leave that EU, the need for a clear and cohesive approach is vital. This issue includes articles exclusively written for CLH News by industry leaders who give a great insight on the issues facing the hospitality and licensed industry and how the next government should tackle them. Former chief executive of the British Hospitality Association Bob Cotton, who is a consultant with Wellers accountancy firm comments on the principle issues concerning the hospitality industry and which the next government will need to tackle, the article appears on page 9. Bob raises some very significant and important points facing the industry, in particular issue regarding local rates which sees city centre hotels pubs and restaurants facing huge increases while out-of-town businesses do not. Chief executive of the Association of Licensed Multiple Retailers Kate Nichols also writing in CLH News highlights the sheer unfairness with respect to taxation in the hospitality industry, drawing attention to the ever-growing “Tax equality Day”. Hospitality taxation an issue which we here at CLHNews have been lobbying to against for years, the hospitality industry charges the standard 20% rate on what they sell, food and drink, whereas supermarkets do not enabling them to have lost leaders such as heavily discounted alcohol. The hospitality industry, also charges the standard 20% rate on dining out and accommodation, whereas many of our European counterparts have long since discounted their VAT rates which are seen growth in overall sales and job creation. So if you are not already aware of tax equality day please see the article on page 21. Whilst tax equality day has always been dominated by the big chain companies in particular Wetherspoon’s we would urge many of our readers as possible to join the campaign, and show that the independent sector is as serious as the multi chain sector in lobbying for change.

Peter Adams

Read all the latest news from the licensed industry at @CLHNews

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


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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson


PRODUCTION & WEB ADMIN Shelly Roche Published by

The long-term application of low VAT rates on hospitality services, which almost all Member States apply to accommodation and 2/3 to restaurant services is key to sustain Europe’s competitiveness as a tourism destination. Indeed, the share of international tourism arrivals to Europe has dropped from 60% to 51% between 1990 and 2015. Moreover, Europe ranks second in terms of international tourism receipts with 336,6 billion EUR behind Asia and the Pacific region, however with receipts rising at a lower level than the rest of the world, respectively 1,5% and 3,4% in 2012 and 2015, versus 4,3% and 4,4% in the world. “We much welcome this report by HOTREC, as we trust it will provide an important contribution to the ongoing discussion on tourism taxation and its impact on the

sector’s capacity to contribute to economic growth and job creation” said Mr. Taleb Rifai, Secretary General of the World Tourism Organization (UNWTO). “All tourism taxation policies should be carefully measured, modelled, monitored and assessed” said Mr. Rifai. In order to turn these negative trends to the positive, long-term application of low VAT rates are key. Indeed, low level of VAT help to sustain and create jobs in the hospitality industry, which created 2,5 million new jobs in the last decade (a 29% growth versus 7.1 in the overall economy), as well as foster investments to develop an even more qualitative and sustainable tourism offer. “Keeping VAT for hospitality and tourism services low is crucial for the competitiveness of European tourism and its 2 million SMEs (1.8 for the hospitality sector), 91% of which being micro-enterprises” said Susanne Kraus-Winkler, President of HOTREC. “Low VAT must remain the long-term regime for such services especially as already 25 out of 28 EU Member States apply a reduced rate to tourist accommodation services and almost 2/3 to restaurant services.”

Local Musicians Wanted for National Music Competition MUSICAL MAESTROS from across the UK are being encouraged to enter a national music talent competition for the chance to win £5,000 and the opportunity to perform at the O2 London. Greene King has launched its ‘Live at Your Local’ music talent competition and is calling on musicians of all genres to take part. Qualifying artists will get the chance to perform live at their local participating pub before heading to the first round heats and regional finals. As well as playing in the final at the Indigo live music venue at the O2 London and receiving £5,000, the overall winner will be given their weight in beer and a day in a recording studio; the

winner’s track will also be added to the playlist of more than 1,000 Greene King pubs. Sue Thomas-Taylor, Brand Director for Greene King Local Pubs, said: “Pubs are the traditional home of music, playing a part in launching the careers of some of the world’s biggest artists – from the Arctic Monkeys and Ed Sheeran to U2 and Elton John. “We know that the UK has got some serious talent, and we can’t wait to hear what local singing sensations have to offer!” To enter, local musicians simply need to pick up an application at their local Greene King pub throughout May before the competition kicks off at the start of June. For more information or to find out your nearest participating pub visit:

BBPA Congratulates VisitEngland’s Tourism Pub of the Year, The Anchor, Seatown THE BRITISH Beer & Pub Association (BBPA) has offered congratulations to The Anchor, in Seatown, West Dorset, after it was announced as VisitEngland’s Tourism Pub of the Year. VisitEngland’s Tourism Awards, now in their 28th year, celebrate businesses and individuals that demonstrate the excellence of England’s tourism offer. The Anchor took first place in the Tourism Pub of the Year category, beating the other finalists The Howard Arms of the West Midlands, and The Tankerville Arms in the North East. BBPA Chief Executive Brigid Simmonds said: “I would like to congratulate The Anchor on winning Tourism Pub of the Year, it is a fantastic achievement.

“Beer and pubs are vital to tourism in the UK, and tourists make around 600 million visits to pubs each year. “Pubs are a beacon of hospitality, and are constantly evolving their food and drink options, so it’s no wonder that, when visiting the UK, tourists place visiting a pub as third on their list of things they would most like to do.”



HOTREC unveiled its report on the benefits of low VAT on job creation and competitiveness in the EU, which, in the light of the envisaged reform of the European VAT system, demonstrates the catalyst effect of low VAT on job creation, investment and growth, therefore promoting Europe’s competitiveness.

Caterer, Licensee & Hotelier




European Report Highlights Benefits Of Low VAT

May 2017

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May 2017

Using Science to Drive Sales on Mobile Ordering Platforms by Mark Anderson, Director of Strategic Solutions at Preoday THE BEST restaurants in the world apply psychology to every aspect of their business, including the look and feel of their menus. Behavioural economics, the science of applying psychological insights into human behaviour to explain or influence economic decisionmaking, is used liberally to influence the food and drink that diners purchase.

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

The choice between having the medium-priced steak or the cheaper chicken dish is commanded by everything from the colours on the menu to the descriptions given, the position of the prices and the order in which items appear. Visit a successful, restaurant chain and you will likely find its menus designed to maximise spend and nudge diners towards specific menu items. This is something any independent restaurant, pub or hotel of any size can easily replicate. These days people are looking for convenient and faster food choices - it’s one reason pre-ordering food online (or via a mobile app) for delivery or collection is popular with consumers and why more independent venues and small chains are investing in the technology. But how does the layout and design of a physical menu, held and mulled over inhouse, compare to that of one accessed through an app? Can the same behavioural economics be used there? On the surface a mobile app and a physical menu are armchairs and beanbags; items that serve the same purpose but which look and are treated very differently. Visiting a restaurant for a three course meal, customers would feel cheated if they found themselves in and out within 45 minutes. Ordering a meal for delivery online, they’d be annoyed if the whole process took any longer. Despite their differences, and the contrasting requirements of customers at the time of use, many rules relevant to the psychology of standard menu design do apply, and can be transferred to mobile ordering platforms. Decoy Dishes When checking a menu, consumers regularly check the prices before the food itself. How those costs appear is key and a range of prices should be presented. It is important to place an expensive item close to the top of the menu, adjacent to one the restaurant is most keen to push. The contrast between the two items will make the cheaper one seem more affordable than it might alone. Don’t leave the price of the expensive item too far from

others on the menu, there should be a scattering of dishes priced at the higher end of acceptable for the target clientele. These costs will suggest higher food quality, and, by being cheaper than the big ticket item, the customer is more likely to select them. Sizes matters As with cost, size matters; consumers are looking to achieve the best possible deal. Offering meals in two sizes suggests a discount, and this can lead to an increase in sales. Choosing the smaller portion might make the customer feel they've saved money, but, the larger item will make them feel they are getting a lot more for just a small increase in spend. Limited options It’s good to offer size options, but the number of dishes on display should be limited. Why? Because of a phenomenon known as the ‘paradox of choice’; when given too many options, humans can panic and refuse to make any decision at all. It is said that the optimum number of dishes is seven, but that’s not enough for many restaurants. An easy way to get around this is to split the choices into categories. Add a section of seven ‘Starters’, seven ‘Mains’ or seven ‘Fish Dishes’ to present an expansive menu without scaring the customer. Alluring pictures Images are always important, and a nice-looking picture, placed alongside the described dish, goes a long way to pushing a sale. Gregg Rapp, a professional menu designer is noted for saying that attractive images, associated with a food items, increase sales by 30 percent. It’s a significant amount and therefore worth the investment in quality photography. I can’t emphasise enough how simple the science of menu design can be. Each and every one of these suggestions is easy to implement, all that’s needed is some time spent strategising menu layout. You don’t need to bring in external consultants or have a huge budget, just follow the steps above and you’ll see your average basket size soar. Mark joined Preoday as Director of Strategic Solutions in 2017 to assist clients in developing their strategies and roll-out plans for digital pre-order and loyalty. With 20 years’ experience in strategy consultancy and corporate advisory, his previous roles include Director at GSMA, a global organisation representing the interests of mobile operators worldwide. Having worked extensively with entrepreneurs, corporates, PE and VC firms and governments across a range of sectors including hospitality, telecoms and cleantech, Mark has a deep understanding of vertical and horizontal technology markets. Mark has an MSc from Imperial College, London in Environmental Technology and a degree in Engineering from Exeter College, Oxford University.

May 2017

Mayor Sadiq Khan Pledges to Support London Pubs THE MAYOR Sadiq Khan has pledged to help halt the decline in the number of pubs in London, as he released new figures that reveal the number of locals in the capital have fallen by a quarter since 2001. The shocking figures – which show 1,220 pubs have been lost in the last 15 years – are highlighted by an interactive map showing the net loss of public houses per London borough. In 2001, there were 4,835 pubs in London. By 2016, this had fallen by 25 per cent to 3,615 – an average loss of 81 pubs per year. Two London boroughs reported a loss of more than half of their pubs – Barking and Dagenham (a loss of 56 per cent) and Newham (52 per cent). Other badly-affected boroughs include Croydon (45 per cent), Waltham Forest (44 per cent), Hounslow (42 per cent) and Lewisham (41 per cent). Hackney, the only borough that did not report an overall loss – saw an increase of 3 per cent since 2001. A recent survey of international visitors to London3 revealed 54 per cent visited a pub during their stay in the capital, underlining their great cultural importance to the city and their deep connection with English culture. Yet the decline of the number of pubs in the capital suggest they are coming under increasing threat over a range of issues, including rises in business rates, conflicts with residents and developers and the relaxation of permitted development rights in 2015 – which allows certain types of development to go ahead without planning permission. This audit of London’s public houses is the first strand of the Mayor’s Cultural Infrastructure Plan for 2030 – which sets out to identify what is needed in order to sustain London’s future as a cultural capital. The Cultural Infrastructure Plan will take into account a wide range of cultural assets, from dance studios to theatres and artist studios to nightclubs, with a view to embedding culture into the forthcoming London Plan, the Mayor’s development strategy for the capital, ensuring that culture is planned in a similar way to other vital services, such as housing and transport. As part of his commitment to the capital’s pubs, Sadiq has committed to working together with the Campaign for Real Ale (CAMRA) to undertake an annual audit, so that the number of pubs in the capital can be tracked more closely, and efforts can be made to stem the flow of closures in the city. As well as being intrinsic to London’s culture, public houses are also a vital economic driver, providing the first taste of work for many young people, generating one in six of all news jobs among 18-24 year olds. Although the number of pubs in the capital has dramatically fallen, employment in pubs has grown by 3,700 to reach 46,300 in 2016, an increase of 8.7 per cent.

Mayor of London, Sadiq Khan said: “The Great British Pub is at the heart of the capital’s culture. From traditional workingmen’s clubs to cutting-edge micro-breweries, London’s locals are as diverse and eclectic as the people who frequent them. “That’s why I’m shocked at the rate of closure highlighted by these statistics, and why we have partnered with CAMRA to ensure we can track the number of pubs open in the capital and redouble our efforts to stem the rate of closures. “From the outset of my Mayoralty, I’ve made safeguarding and growing the night-time economy a key priority and this simply isn’t possible without a thriving pub scene. Together with my Night Czar, Amy Lamé, we will do all we can to protect pubs across London.” Greater London CAMRA Regional Director, Geoff Strawbridge, said: “Pubs play a vital part in many people’s lives, providing a place to meet and socialise and feel part of a community. Yet London pubs are under enormous threats, notably from increasing business rates, high alcohol duties and property speculation. CAMRA has welcomed the opportunity to work with the Mayor in monitoring pub closures in the capital, and hopes this initiative will continue to draw attention to the plight of London pubs.” The Mayor shone a spotlight on The China Hall in Rotherhithe, a pub boasting a history of nearly 300 years, to highlight the threat that pubs across the capital are facing. The landlords, Michael and Linda Norris have run the pub for 34 years, and their family have links to the area going back generations. In 2013, the pub was sold to developers, who recently offered them a new 10-year lease for double what they currently pay. If Michael and Linda are unable to meet this extra cost, they face losing both their home and livelihood, and the community will lose a much-loved pub. Commenting on the London Mayor’s statement on protecting pubs in the capital, BBPA Chief Executive Brigid Simmonds said: “I very much welcome the Mayor’s support for pubs and his highlighting of this key issue for London. Our pubs add £3.5 billion to the London economy, and along with the capital’s 80 breweries, employ over 90,000 Londoners. “Mayor Khan rightly highlights the negative impact of high business rates – many London pubs have seen huge increases in their rates bills. I would also welcome support to tackle the sky-high rates of beer duty in the UK, which is another huge burden on London’s brewers and pubs, following the 4 per cent beer tax rise in the Budget. “Support for the ‘agent of change’ principle – putting the onus on developers when it comes to addressing any issues caused by new residential development next to pubs – is hugely welcome. “I also hope also that the Mayor and the Night Tsar, work to discourage London boroughs from imposing Late Night Levies in their areas. This is a burdensome new tax on small local businesses. Partnership working, between the boroughs, police and local businesses, is the most effective route to tackling any problems in the night-time economy.”

Caterer, Licensee & Hotelier

Read all the latest news from the licensed industry at @CLHNews



Caterer, Licensee & Hotelier

May 2017

Double Serving of Food Hygiene and E. coli Regulations, Accompanied by Tougher Sentencing, on the Menu by Philip Sewell, Partner at Maclay Murray & Spens LLP RESTAURATEURS, PUB landlords, supermarkets and other owners of businesses preparing and serving food and drink across England and Wales are being warned that they face losing their livelihoods and even their liberty, if they endanger customers' health under a combination of new laws and a trend for tougher sentencing, according to UK-wide commercial law firm Maclay Murray & Spens LLP (MMS). Philip Sewell, a London-based commercial dispute resolution partner with MMS, said that sentencing is set to become tougher for food and drink providers who breach these laws or other food safety regulations, such as those around hygiene. “In the wake of recently tightened sentencing guidelines for health and safety offences, where business turnover and the potential harm a breach could cause are now being taken into account, it is only a matter of time before a similar approach is adopted for food hygiene and labelling offences," he explained. "We are already seeing evidence that tougher sentences are being sought by the CPS in England and Wales.” Under the latest EU regulations, now in force, businesses

preparing and selling pre-packaged food and drink must provide details of 14 major allergens present in the food they serve. Meanwhile, regulations introduced by the Food Standards Agency on 1 March, addressing the serving of minced meat products, for example rare burgers, means such food products must be thoroughly cooked, except where specific approval has been obtained. Business owners looking to serve burgers or other mincemeat products that have not been cooked thoroughly throughout will need to obtain verification from their meat supplier that they are approved by either the FSA, the relevant local authority or Environmental Health Officers. Mr Sewell concluded: “The FSA has previously set out that burgers should be cooked thoroughly, as E. coli bacteria, which cause food poisoning, can be present throughout mincemeat, rather than just on the surface. Now that the agency has spelled out how caterers and restaurateurs can go about serving rare burgers, those who ignore this process and endanger the public, or actually cause a food-poisoning outbreak, are likely to feel the full force of the law.” “It shall be for restaurateurs to prove, if challenged, that they are cooking burgers and serving a safe product because they are following techniques verified and validated due to food safety expertise. The simplest method to achieve compliance might be to cause bacterium log reduction to a satisfactory level by cooking burgers at a minimum temperature of 70 degrees centigrade over at least two minutes or at 75 degrees centigrade for at least 30 seconds combined with flipping, slower cooking to reach the optimum temperature points and covering while cooking.“

Comesto - Pub and Restaurant Buying and Supplying Made Better YOUR BUSINESS depends on getting good quality products and services from your suppliers at the right price. But finding the best deals takes time...which is in short supply.

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Imagine being able to find everything you need for your food and hospitality business in one place – with price comparison, a range of exciting new suppliers and everything from finance to a fast, cost effective method of recruiting new staff. How much time – and money – could you save? Especially if that service is FREE! Comesto gives you all that and a great deal more – and you can preregister now. Comesto is the brainchild of entrepreneur Valentine Smith, who had the idea when helping a friend to realise his dream of running a rural pub. Valentine said: “I was shocked at the lack of joined-up thinking in the industry, especially for new entrants.

Of course there’s lots of advice from every organisation that has something to sell, but it’s disjointed and mixed up with sales messages. On top of that the whole supply chain is in a pre-digital condition. What operators really need is a fast, accurate view of what is available; the best prices and fresh deals across the whole range of services and commodities. Comesto provides exactly that for anyone who owns or works in a food and beverage/hospitality operation owners and chefs, new to the trade and seasoned operators.” Staffed by industry supply chain and marketing experts, Comesto works with wholesalers and industry suppliers to give clients the best of what the market has to offer. Partnerships with a UK Government procurement hub and a large US tech specialist are soon to be announced… watch this space! Running your business could become a whole lot easier – and more profitable. To sign up to Comesto FREE visit or email info

New Post Brexit ‘Barista Visa’ To Ensure Coffee Shops and Bars Keep EU Staff THE UK may consider a so-called ‘barista visa’ to allow young European citizens to work in the country’s hospitality sector, which employs a high number of overseas workers. The scheme suggested by Lord Green has been suggested in case the country’s departure from the EU severs young workers’ freedom of movement between the UK and mainland Europe. The proposal is based on a “Youth Mobility Scheme” for travellers from Australia, New Zealand and Canada, and follows a warning from the British Hospitality Association (BHA) that the shortage of British workers in restaurants is so severe that many could close without a steady stream of migrant workers. Using the so-called ‘barista visa’, European citizens’ time in Britain will reportedly be stringently limited to two years, and they would not be able to claim welfare benefits or free housing under the proposed scheme. Explaining his plan, Lord Green told national newspaper The Sun: “We can kill two birds with one stone here. “We can meet the needs of pubs and restaurants and maintain our links with young Europeans by allowing them to come for a strictly limited period of two years to work.” The crossbench peer and former Foreign Office ambassador added: “They could work at any level but would not become long term immigrants who would add to the pressure on public services.

May 2017

Caterer, Licensee & Hotelier


BHA said that ministers should allow low skilled jobs to be taken on by EU migrants after the UK leaves the bloc. Explaining why, the association said that just one in 50 job applicants for café chain Pret a Manger are British, and that chains will need ten years to replace EU staff after Brexit. Ufi Ibrahim, Chief Executive of the British Hospitality Association, said: “The BHA has already told the government that the Hospitality and Tourism industry needs to have access to an EU workforce for years after Brexit. We’ve indicated that this reliance should decline each year as more UK workers are recruited, but with UK unemployment so low we will need to recruit EU nationals. We have been encouraged by recent announcements recognising the industry’s needs and look forward to working with the government to reach a sustainable solution.” A Home Office spokesman said: “Leaving the European Union allows Britain to take control of our immigration system. “We are working across Government to identify and develop options to shape our future system to ensure the best possible outcome for the British people. “It is logical to consult on proposals to make sure businesses, services and communities can contribute their views. “However, as we are currently considering the various options as to how EU migration might work once we have left, it would be wrong to set out further positions at this stage."

Use Of “Wonky Veg” Could Safe Hospitality Businesses 12% THE HOSPITALITY sector is being urged to play an active role in reducing food waste by using more ‘wonky veg’. The call comes from hospitality supplier Regency Purchasing Group, a, in response to a recent government report, which says ‘wonky’ fruit and vegetables should be considered normal. In the Food Waste Report, published on 30 April by the Environment, Food and Rural Affairs Committee, MPs urged supermarkets to relax standards that prevent the sale of wonky vegetables to help cut waste. The committee calculated that 7.3 million tonnes of food was wasted in UK households in 2015. The Regency Purchasing Group wants the hospitality industry to lead by example, and to benefit itself by cutting costs and reducing needless waste. Managing director Alex Demetriou said: “People have become conditioned to believe their food items should be specific shapes or sizes. This mentality means plenty of perfectly good produce is needlessly wasted, and leaves suppliers

unable to sell some stock, which is just as nutritionally good for you as the perfect-looking items. “This puts unnecessary pressure on the suppliers, and can mean increased prices for the limited quantity of perfectlyshaped produce.” Demetriou calculated that pubs and restaurants could make savings of up to 12 per cent by buying wonky veg and said he saw particular opportunities for caterers to use surplus produce since “chefs commonly cut, dice or mash a product long before it is ever seen by the consumer.” The British hospitality industry currently has to abide by 10 EU legal standards on the size and shape of fruit and veg in shops; however, these rules could possibly be aboloshed as a result of Brexit. The Regency Purchasing Group believes this could open the door for home-grown “wonky produce” to be more widely sold. The Food Waste Report claims food waste costs the average person in the UK £200 a year and it is estimated that up to one third of food produced for human consumption is lost or wasted globally.



Caterer, Licensee & Hotelier

May 2017

May 2017

Caterer, Licensee & Hotelier


Fathers Day - June 18 - Are You Ready? There Are Three Principal Issues Which The New WHEN IT came to celebratory functions Fathers Day was often considered the “poor relation”, the good news now is that Father’s Day is great for business! I know, I was asked weeks ago by my daughter to keep Sunday, June 18 free, and all I know is that it is lunch somewhere! (I suspect I will still end up paying)! Apparently, Father’s Day dates back to 1908 and began after a mining disaster which saw the unfortunate deaths of many men most of who were fathers, and was founded as a special day dedicated to honouring fathers. Unfortunately, the first Father’s Day was not publicised very well and proved to be a bit disappointing. While still not as popular as Mother’s Day, Father’s Day in the hospitality industry is still a massive event. Total retail spend on Mother Day's in 2014 was £1.3 bn, which is nearly double the £648 million spent on Father's Day, however the figures are still great, 37.6 percent of consumers feel that Father's Day is an important occasion. A sure sign that Father’s Day is a popular calendar event in the hospitality industry can be seen by how Chain restaurants, who currently account for approximately 1 in 4 of all restaurants in the UK are marketing themselves .They are securing an increasingly bigger share of the market , and are heavily promoting Father’s Day in their establishments as a family event. Many of these chains spend huge sums on marketing with attractive promotions such as “Dad eats free” however, research into customer trends has revealed that customers are looking for something that little bit different. So, do you have your promotion in place yet? Promoting a sense of occasion in your pub/hotel/restaurant can help boost profits and make your business stand out from the crowd. Independent hospitality providers are still the largest sector of the industry, and, eating out decisions researched by a couple of years back show that a love of independents is giving the UK’s local hospitality scene a £1.1 billion boost each month, with diners spending an average of £45 each month at their top regional restaurants. The research also found that 49 per cent of Brits class independent restaurants as their favourite places to eat, with a further 34 per cent favouring local pubs and cafes. Supporting the local community is the

By CLH Editor Peter Adams

main reason people enjoy eating at smaller, independent places, with over half (51 per cent) surveyed saying they prefer to spend their money locally. It’s time to celebrate difference. Independent businesses have personality, something lacking in the multi chain outlets, and is for me a unique selling point. Warm, friendly, informal, sometimes quirky and something that simply cannot be replicated. Here are a few CLH News tips which may help you grab a slice of the estimated £700 million Father’s Day spend • Promote yourself, sounds simple, but make sure posters, table cards, or an outside banner are placed well in advance and plain to see . Advertise in your local newspaper, and make sure your website Twitter Facebook are all promoting your Father’s Day event. • Make sure all your staff are aware of the promotion and get them to “sell it” at every opportunity • Gear up for family visits. Father’s Day means lots of children. Creating an unforgettable experience for them ensures repeat business from happy parents. Offer activities to engage them, such as colouring packs or a toy corner, bouncy castle, maybe even a children’s entertainer. • Special Father’s Day promotions, be creative! People like getting money off or receiving extra. Buy into that sense of something for nothing by offering a menu with a free drink, or depending on the size of the party, dad eats free. Or offer a complimentary gift with every booking. This is a relatively inexpensive way to initially lure people through the door. • Engage a photographer or arm a member of staff with a camera, to take memento photos. (Good reason to take contact details for future marketing) • Don’t limit yourself to one day one sitting, maximise it into a weekend with several sittings • Consider a raffle prize all those making a booking are entered into a free meal for two raffle (again a good reason to take contact details for future marketing) We at CLHNews hope we can make your life that it’ll be easier, we have on our website a couple of Father’s Day posters you can download, all you need to do is fill in your venue name and date, and we also have a picture frame template for you to download, where you can put any memento photographs of diners. Visit

Fire Up the Ovens – British Roast Dinner Week is Back! THE HUNT for the Best British Roast Dinner is back again in 2017, as judges look to find the pub which serves Britain’s best roast and make it famous the country over. As well as crowning an overall winner, the panel will once again announce regional winners for South England, North England, Midlands, Wales and Scotland – giving even more pubs the opportunity to become famous for their roasts. Each of the regional winners will receive £2,500 of PR, with the exception of the national winner who will win £10,000 of PR support and the prestigious title of Best British Roast Dinner – a real bookings booster.

Nick Otley, owner of Bunch of Grapes, winners of Best British Roast Dinner 2016, said: “We’ve always been busy, but since winning the Best British Roast Dinner competition we’re taking bookings for Sunday service weeks in advance. It’s inspired us to become even better.” Now in its sixth year, the Best British Roast Dinner competition is part of British Roast Dinner Week. The campaign – sponsored by Unilever Food Solutions – inspires pubs to serve the UK’s favourite pub meal every day of the week. Every pub that enters will get a free tub of KNORR gravy. To find out how British Roast Dinner Week brought in the bookings last year, take a look at the video at

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Government Has To Tackle, Writes Bob Cotton – And Only One Is Related To Brexit BREXIT WILL undoubtedly dominate the debates of the next parliament for at least the next two years but only one issue relating to Britain’s departure from the EU will seriously affect the UK hospitality industry: the availability (or not) of migrant labour.

Will the industry be able to recruit the (very) many migrant workers that it currently employs? The answer is almost certainly not. The present government is clearly thinking about introducing annual work permits for migrant workers, though details are scarce or non-existent. Even if this is the way forward, the number allocated to hospitality might not be nearly sufficient for its needs. The British Hospitality Association claims 100,000 work permits a year will be required postBrexit. Given that there must be three or four times as many migrant workers already working in hospitality (possibly more – no one seems to know), the BHA’s figure seems realistic from the industry’s point of view. But, it’s likely to be pie in the sky. Even if work permits are the way forward, we have no idea of the numbers of workers that might be accepted, nor their skill levels. There is little evidence to suggest that the government would agree to the large number that hospitality

is claiming when they are competing against maybe even bigger claims from the care industry and NHS, retail and agriculture in particular – and when there is talk is bringing the number down to ‘tens of thousands’. As hospitality is so dependent on migrant workers, the result of any reduction in their availability will put wage rates under greater pressure than they already are. The National Living Wages rises to £9 an hour in 2020 and there are additional pension and other HR costs to cope with.. Having a smaller pool of workers to recruit from, hospitality is all too likely to become a high wage industry by the end of the decade. It’s time for employers to prepare for this now. Two other costs need to be addressed by the new government but these are nothing to do with Brexit. Hospitality, in many ways, is being unfairly treated when it comes to rates. Hotels and restaurants which have been in city centre locations for years – and, in many cases, are only marginally profitable - are being hard hit by increases in local rates. At the same time, out-of-town businesses, newly set up, escape such punishing increases. This is inherently unfair. Will the next government do anything about this? Don’t hold your breath. And the apprentice levy, which hits big businesses who, by and large, are already training their staff to the maximum, does little or nothing to encourage smaller businesses to train their staff, even though many of the latter will poach workers trained by the bigger employers. To be fair, the levy needs to be applied to businesses with a payroll of more than £1m (or even lower), not the present £3m limit. An amendment here could well be on the cards for the next government. We shall have to wait and see.

The Source Trade Show Served Up More Than Ever!

NEXT FEBRUARY may seem a long way away…but following on from this year’s successful Source trade show, 75 companies have already booked in for the 2018 show! The show just keeps growing year on year. Once again, there were more exhibitors than ever before, and visitor numbers were also up. With exhibitors booking in at this rate, it’s looking like next year’s show will be bigger too! Hale Events, the show organisers, were keen to find out what visitors to the show had to say about it, and their post-show survey revealed that 60% had been to the show before, and 40% were trying it for the first

time. More importantly 89% of visitors found new suppliers at the show, and 60% placed orders at the show or shortly afterwards. Hale Events were delighted to learn that 92% of visitors would recommend the show to colleagues or contacts within the industry. Hale Events will be taking all the feedback they’ve received, and seeing what they can do to make next year’s show even better. Next year the Source trade show takes place on Wednesday 7th and Thursday 8th February – why not put those dates in your diary now, and visit to see what the Source trade show is like in 2018? For more information about the show, to book a stand, or register to attend, please call 01934 733433, follow @sourcefooddrink, or visit


Caterer, Licensee & Hotelier

May 2017

BBPA Manifesto Urges All Parties To Targeted Support Must Be at Forefront Back Policies For Unlocking Growth of Government’s Industrial Strategy WITH THE general election just weeks away, the British Beer & Pub Association (BBPA) has published a manifesto for the brewing and pub industry outlining its priorities for a thriving beer and pub sector over the next five years. Unlocking growth and investment is key to meeting the challenges of Brexit, the manifesto says. Specific priorities designed to do just that in include action on beer duty, and wholesale reform of the business rates system. To tackle high rates of UK beer taxation, the manifesto calls for at least a freeze in beer duty over the course of the next Parliament. There are also calls for a more competitive tax regime that encourages consumption of lower strength drinks, supports the Great British Pub, and promotes innovation and choice for consumers. As the UK leaves the European Union. a free trade deal with the EU without additional paperwork is vital for beer imports

and exports – and greater government support is needed to foster beer exports in overseas markets. Investment in training and skills, and access to those with the right skills, is key, including an immigration system that supports the necessary staffing levels for the sector. Alongside beer duty, action is needed on other taxes and red tape. The BBPA is calling for a wholesale review of business rates, but in the interim, an expansion of pub-specific rates relief, to £5,000 per pub. BBPA Chief Executive Brigid Simmonds comments: “Our manifesto sets out the key priorities for our sector for the general election. As a vital industry employing around 900,000 people, we will be using it to engage with serving politicians and candidates throughout the campaign. “I hope candidates in all parties will recognise the importance of brewing and pubs to our communities and the economy, and help promote the policies needed to create sustainable growth in the sector.”

DCLG Says “No Delay in Rates Relief For Small Businesses” THE government has revealed that a £300m relief fund set up to help small businesses, including many in the hospitality and licensed sector who will be worst hit by the changes to business rates introduced in March has been made available for councils to share out. Up to half a million businesses including pubs and restaurants saw their rates bills, the commercial equivalent of council tax increase at the beginning of April after a revaluation of property hit parts of the country where prices have increased. The news came after fears that the snap general election had delayed the process. Speaking in the House of Commons, the communities secretary Sajid Javid said there would be “absolutely no delay

because of the general election”. “It’s going ahead, exactly as planned. Councils are free to start using the scheme and helping local businesses,” he said. The announcement means that all pubs and restaurants experiencing big hikes in business rates as a result of the rates shake-up will be able to access the £300m fund, subject to local criteria, to get further extra financial assistance on top of the £1,000 pub discount. Mark Rigby, chief executive of business rent and rates specialists CVS, said: “I am heartened that the Department For Communities and Local Government have sought to clarify their stance over this important and much needed initiative and I would now urge councils across England to expedite the distribution of this relief to those firms hardest hit by the revaluation with business rates bills having already been sent out and the first tax instalment having been collected.”

Pub Group Sam Smith’s Bans Swearing PUB GROUP Sam Smith’s which owns 200 pubs across the UK, has issued strict guidelines to staff to implement the company’s new ‘zero tolerance’ policy on profanity. And they’re taking it pretty seriously, with a lifetime ban from the premises for those mouthing profanities. The brewery and pub owner, well known and loved for serving cheaper than average pints, has according to reports issued instructions to landlords across the country asking that they help prevent the use of bad language on the premises. The Brewery says: “We wish to inform all of our customers that we have introduced a zero tolerance policy against swear-

ing in all of our pubs. Please kindly respect this policy.” Some of the pubs have also displayed a memo sent to “all pub managers” from Samuel Smith’s Old Brewery owner Humphrey Smith. CAMRA head of communications Tom Stainer said : “Pubs should be a relaxed place to have a conversation without strict rules or formality, however the atmosphere can be ruined for everyone if someone goes too far. “I’m sure all CARMA members would be supportive of all pub customers being polite and considerate of fellow drinkers to help make all pubs inviting and inclusive places, which, we hope could be achieved through encouraging good behaviour rather than going for a complete ban.”

THE ALMR has responded to the Government’s Green paper on building the UK’s Industrial Strategy calling on decisionmakers to provide a range of critical support for businesses and offering the ALMR’s support on promoting growth across the pub, restaurant and late-night hospitality sectors.

The Department for Business, Energy and Industrial Strategy in seeking views on a wide range of topics to help shape the industrial strategy and the ALMR’s submission makes a number of recommendations including: • Close working relationships between central government, local authorities and businesses to prioritise partnerships and deliver growth. • A focus on developing sector deals to promote skills development depending on the needs of the communities • A reduction in the tax burden for the eating and drinking-out sector, with a continued focus on business rates, and an understanding of how the tax burden impacts the wider industrial strategy • The development of incentives to encourage further investment in pubs, restaurants, bars and nightclubs ALMR Chief Executive Kate Nicholls said: “The Government’s approach to developing a workable and fruitful industrial strategy for the UK is wide-ranging, encompassing a diverse range of sectors and tactics to promote growth. The ALMR’s dialogue with the Government has highlighted the integral part that licensed hospitality – an accessible, dynamic and socially and economically vibrant sector – can play as part of the wider strategy.

“Since the recession, and despite increasing costs and tightening margins, the sector has evolved and grown, creating 1 in 8 new jobs and continuing to provide a vital social function. “If the Government wishes to make a real success of its industrial strategy, and support an integral part of the economy, we need to see closer working relationships between authorities, both national and local, and the businesses that do so much good work. That means a shift away from opportunistic taxing towards a more holistic approach that rewards partnership working and voluntary schemes. “The Government made at good first start at the Spring Budget in addressing the rising costs that pubs are facing, but we need additional measures to help support other hospitality businesses including restaurants that are rejuvenating high streets. The wider industrial strategy needs to understand that businesses crippled by tax cannot succeed and that businesses free of these burdens are in a much better place to grow and contribute even more. “As Brexit approaches, and with a number of businesses understandably concerned about the future, we need decisive action to reassure employers and make sure that the UK does not suffer from a skills and personnel shortage. “The Government’s industrial strategy has the potential to unlock further growth and provide support for many businesses and their employees. This will only occur if we are presented with a strategy that reduces burdens and encourages investment. The ALMR has made it clear that it is in a fantastic position to work with its members, and the wider sector, to help promote skills and boost the continual growth of the sector and make a success of the industrial strategy.”

New Identity For Young’s In The Foodservice Sector YOUNG’S FOODSERVICE is the new name for Young’s within the Foodservice sector. Previously known as Young’s For Chefs the company recently updated their name to better reflect the wide variety of foodservice sectors in which they supply quality seafood. With a fresh and updated new look logo that brandishes the new name whilst still incorporating the traditional seascape Young’s customers are so familiar with, this exciting new rebrand comes at a time when Young’s Foodservice are offering more quality and innovative products than ever to foodservice operators throughout the industry. To celebrate the launch of Young’s Foodservice, a brand new website has also been launched to provide foodservice profession-

als with a dedicated, go-to site which gives them as much information and support as possible to ensure that they are able to make an informed purchasing decision and learn more about the extensive range of quality meal solutions available within the Young’s portfolio. Visitors to the new website can also find out more about the company’s award winning sustainability programme, Fish for Life, which is the way Young’s seek to improve their impact in everything they do, from sea to plate; a programme which they are extremely proud of. Speaking of the launch of Youngs’ Foodservice, Adrian Greaves, Foodservice Director said: “We are very excited about the launch of Young’s Foodservice as we feel this new name, along with our new look logo and website, better reflects our identity within foodservice and highlights the variety of sectors we work with throughout the industry.”

May 2017

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Caterer, Licensee & Hotelier

May 2017

Why the Election Matters to Pubs Speaking to CLH News, CAMRA reinforces its campaign to protect pubs in the run up to the General Election: AS WE all know, the UK will go to the polls for the General Election on 8th June. The election may have taken everyone by surprise, but with just a few weeks to go until polling day there is no time to waste when it comes to putting pubs and beer firmly on the agenda for the next Parliament. With Brexit dominating every source of news, the opportunities and threats facing the brewing and pubs industry needs to be at the centre stage of all conversations. Regardless of where you fall on the political spectrum, the election and subsequent negotiations to leave the European Union provides a unique opportunity to rewrite some of the tax rules that have a significant impact on the beer and pubs industry – an industry that supports nearly 900,000 jobs and contributes £23.1bn to the UK economy annually. This is why CAMRA has launched a campaign last week to get as many election candidates as possible to #pledgeforpubs. CAMRA’s 187,000 members across the UK will be lobbying candidates over the next month to pledge to celebrate and promote Britain’s breweries, support action to help pubs thrive and to represent the interests of pub-goers, beer and cider drinkers. Specifically, our Manifesto outlines how the next Parliament can use the Brexit negotiations to secure a better deal for beer drinkers and pub-goers, whilst also protecting the industry from any adverse impacts from the negotiations. We will be asking candidates to lobby for the removal of a number of European restrictions to allow the UK Government to better support beer and pubs, such as

extending duty reductions for low strength beers and reducing duty rates for draught beer sold in pubs, clubs and bars. Furthermore, we’d like to see a range of measures introduced over the next Parliament to help reduce the huge tax burden facing UK brewers and publicans to ensure that pubgoing and beer drinking remains an affordable activity. As part of this, we want to see the current business rates discounts for pubs in England increased to £5,000 and made permanent, as well as a beer duty freeze for the whole of the next Parliament. However, we are also concerned that Brexit may bring a certain amount of risk to the industry. We are therefore asking Government to take steps to identify any potentially adverse impacts on the UK’s beer and pub sector and put in place measures to address them as they arise. We are also asking that current benefits enjoyed by the industry, such as Small Breweries’ Relief and duty exemption for small cider producers, remains untouched in the next Parliament. In the 2015 General Election, CAMRA persuaded 1,160 candidates to pledge support for beer and pubs. As a result of this campaigning, we had 211 MPs who had promised to speak up in Parliament. This has paid huge dividends - we’ve seen successes with a beer duty freeze in 2016, support for pubs facing high business rate bills and most recently on planning protection for pubs in England. We are therefore calling on publican, brewers, pub-goers and beer lovers to come together to promote and protect the great British pub ahead of the election. With so much at stake this election, we need to cut through the noise to keep pubs on the agenda over the next Parliament. Want to get involved? You can write to your election candidate simply by visiting If you’re on social media, make sure to thank your candidates on Twitter and Facebook by using the hashtag #pledgeforpubs and #ge2017 when they confirm support. You can also upload a short video at the pub about why candidates should pull together for beer and pubs this election and tweet @CAMRA_Official.

Keep Pub - Going an Affordable Activity says CAMRA FOLLOWING THE warning from the Bank of England this morning that the impact of Brexit will contribute to a dramatic drop in real-term pay this year (here), the Campaign for Real Ale (CAMRA) is urging election candidates to back a number of pledges to help keep pub-going an affordable activity. Tom Stainer, Head of Communications at CAMRA says: “When money is tight, pub-going is one of the first things that consumers cut back on to try to make ends meet. While this is of course understandable, it actually has quite a harmful impact on a person’s wellbeing. Visiting a local pub

on a regular basis makes people happier and feel better connected to their local community. “The financial impact of Brexit could of course hit consumers, which is why we are asking election candidates to reduce the potential negative impacts from Brexit. We are also asking that they use the opportunity to provide new tax relief for pubs that was previously impossible due to European regulations. We believe that a reduced tax burden for pubs and other on-trade outlets as compared to the off trade is vital to help keep pub-going an affordable activity for British consumers.” CAMRA’s full Manifesto for candidates can be accessed at

May 2017

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Caterer, Licensee & Hotelier

May 2017

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May 2017

More Than Half of Hotels and Venues Feel Impact from Brexit JUST OVER half (52 per cent) of hotels, conference venues and booking agencies say that Brexit has had a noticeable impact on their businesses, with 7 per cent saying that it has had a major effect. These are among the key findings of a survey of hotel booking agency HBAA members in the run up to the first anniversary of the referendum on European Union membership. The survey also found that 20 per cent of members felt that Brexit had had an impact on their ability to recruit staff while 80 per cent said that it had not had any effect. Observations from members as they completed the survey give interesting insights into where the impact has been seen. They reveal a range of different issues and both positive and negative results. Diane Waldron of the QEII Centre in London said; “We have seen an increase in enquiries from international clients as London has become a more affordable destination for their events.” LaiHa Diamond from the Kingsway Hall Hotel echoed this, reporting an increase in business from the USA, as did Jonathan Byrne of the Royal Foundation of St Katherine, also in London, attributing extra business from Europe to the weakness of the pound. Hotel and venue members outside London did not report such benefits from the exchange rate. Instead several said that it had increased the costs of imported food and beverages. Giving an agency perspective, Penny Banyard of First Choice Conferences & Events reflected the views of many members by saying “Clients are much more cautious.” Recruitment Looking at the recruitment aspect, Sally Raith-Riches of Foxhills Country Club & Resort said; “If we can’t recruit from Europe across our Food and Beverage departments

this will have a severe impact. But until this is confirmed we will continue with business as usual.” However Rajesh Vohra of Sarova Hotels commented: “Recruitment was a problem area before Brexit, but now it is a major issue, and it is getting materially worse by the day.” Philip Allsopp of Lea Marston Hotels also noted; “Recruitment has been difficult for many years, I think the Brexit debate is masking the problem. We need to look at more creative ways to engage people to want to work in our industry.” The survey then asked whether members expected to change their recruitment policy in the near future. 12 per cent said they would while 88 per cent replied “No.” However, looking further ahead, Mark Jones of Wyboston Lakes commented; “Whilst we have not experienced any notable changes to date, we expect recruitment to become tougher as we end 2018 and enter 2019. At that time we do expect that recruitment policies will have to change and anticipate that if we are to continue attracting sufficient talent from the UK and worldwide, we will have to provide accommodation to facilitate this.” Summing up the overall viewpoint, several members including Sean Philby of Carlson Rezidor Hotel Group and Marc Webster of Jury’s Inn said that it is too early to know the impact of Brexit as most of the trends so far may be short term and not exclusively attributable to Brexit. Only once the post Article 50 negotiations have progressed will the effect be clearer. Louise Goalen, HBAA Chair and MD of Bela Events commented; “We all have our own different experiences and opinions about the impact of Brexit so it is valuable to have an industry wide ‘snapshot’ with which to benchmark them and to provide an overall view. As our members say, it is early days and the variety of impact even seems to vary regionally. It will be very interesting to ask again them a year and two years from now!”

Exclusively Shows Focus On Future Trends And Kitchen Needs THIS YEAR trade shows Exclusively Electrical and Exclusively Housewares have their sights firmly set on what will be in the kitchen of the future. Organisers Brooke House have confirmed that ‘what comes next for kitchen gadgets and housewares’ will be a key theme at this year’s shows which run on Tuesday and Wednesday, 13 & 14 June at the Business Design Centre, Islington, London. Together the sister shows offer a line-up of nearly 150 leading kitchen appliance and housewares suppliers, with many more brands represented. The full exhibitor listings can be found on the respective show websites (see below). The shows also offer visitors a full product demonstration programme on the first day, including Ken Hom, legend of fusion cooking, in conjunction with DKB Household. The demos will be staged in the

shows’ new ‘Tomorrow’s Kitchen’ feature. On the second day, this area will contain a seminar theatre and host speakers covering ‘the kitchen of the future’ and offering insight about future design and consumer trends for small kitchen appliances and housewares products. More details online. The shows’ legendary hospitality means that all visitors are very well looked after, with free refreshments, including free tea and coffee trollies, sponsored by Brita, that tour the show floor and a two-course lunch. A Buyers’ Lounge, with free refreshments and wifi is also available and sponsored this year by RKW brands Tower, Morphy Richards and Swan. Buyers interested in visiting either show can browse the full exhibitor lists and register their interest online via or or by calling 0121 237 1130. The shows are free to visit for bona fide trade buyers. See the advert on page 5 for details.

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May 2017

How To Negotiate With Posturing Prima Donnas WETHERSPOON CHAIRMAN Tim Martin discusses the Road ahead for the next Government’s Brexit negotiations:I, and many others, believe that the government, the media and most economists are wrong in believing that a sensible post-Brexit arrangement can be agreed by normal trading negotiations, especially given the attitude of EU representatives in recent months. The situation isn’t akin to a house sale with a willing buyer and a willing seller. The post-Brexit EU will comprise 27 countries, all of which have a say in the potential “deal”, making a sensible one unlikely, and making distracting and sapping stalemates inevitable. Those doing the negotiation for the EU are led by grandstanding individuals such as the unelected presidents Junker and Tusk, who represent a chaotic and undemocratic organisation, which has not even had its books audited for over 20 years- and one which finds it almost impossible to agree trade deals with any large economies. They also clearly appear intent on making our life difficult. So, in these circumstances, it is best for the UK to proceed on the basis that negotiations are inadvisable and are likely to be counterproductive. In this context, since virtually no one wants hard-working immigrants from the EU to leave the UK, the government should start by unilaterally granting them the right to stay. Their efforts benefit our economy, we have low unemployment and are also one of the wealthiest countries in the world. Immigrants carry out vital jobs in the health service, in the professions and in many other areas of UK life, as UK voters understand. The government can then plan, from the moral high ground, to create an immigration system similar to that of Australia, New Zealand or Singapore, for example. This will mean that future immigration is controlled by the UK government and is administered on the basis of the economic needs of the country- not on the whim of unelected officials. As regards trade, the government should then plan to trade with EU countries, after the two year 'negotiation' period is up, based on World Trade Organisation (WTO) rules. These rules govern our, and the EU`s trading relationships with the world's biggest economies, including the USA, China and India. In line with the views of the respected "Economists for Free Trade", who correctly contradicted the apocalyptic views of the IMF and others regarding the allegedly dire impact of a leave vote, the government should declare its intention to drop tariffs from any countries in the world which export to the UK, including the EU- which is permitted under WTO rules. This will dramatically reduce consumer prices in the shops, thereby increasing purchasing

power and our general standard of living. Singapore, Hong Kong, Israel and Norway , for example, have dropped almost all tariffs and their economies have raced ahead. It is possible that the EU will impose tariffs on our exports to the EU even so, but let them do it, since the tariffs imposed will be relatively small – less than half the amount the UK will save by ending its EU contributions in two years’ time. Taking the above actions will largely eliminate the need for negotiations with the EU. Companies and individuals within the UK can then plan for the future and, if the unelected EU prima donnas decide to throw their toys out of the pram, UK consumers will soon make their displeasure known by reducing their purchases of French wine, German cars and so on. The government should instead use its negotiating energy in trying to reach free trade deals with willing parties around the world, rather than dealing with representatives of a failed system, which is itself having a deleterious effect on the economies of Europe , especially Greece, Spain, Portugal and Italy. This advice to the government is based on many decades of experience at Wetherspoon, whereby negotiations are advantageous with a willing counterparty- but are impossible without one. Wetherspoon has struck many deals with suppliers that, with minor variations, have lasted for decades. However, we have found that, on opening pubs in the Republic of Ireland, for example, some of our largest UK suppliers had no desire to reach a trading deal with Wetherspoon there. They clearly felt our presence would jeopardise the profitability of their cosy existing trading arrangements in that country. It has been our experience, in similar circumstances, that it’s pointless to get involved in negotiations with those who have no desire for a deal. You just have to work around those suppliers and make other arrangements – which is what we’ve done, with considerable success. The moral of the story is that you need a willing counterparty in order to reach a deal, just as you can’t buy a particular house, unless someone is willing to sell it. If you’re too keen to buy that house, you will end up doing a very bad deal indeed, as the public instinctively knows. So, the UK should take the high moral ground, allow current immigrants to stay and dare the EU to round up Brits abroad and send them home. I’m sure they won’t, but even if they do, that will be another massive boost for the UK economy, since their consumer expenditure will take place in the UK, rather than abroad. The Europeans are our friends, but the government is not dealing with them, it`s dealing with unelected officials, who have different priorities. So, Prime Minister, if you disagree with this analysis, just think of your last dinner party with Jean-Claude Junker. Or, even better, heed the words of former Greek finance minister, Yanis Varoufakis, who experienced the "sinister tactics" of EU officials himself, warned of their "contempt for democracy" and said that "negotiations in good faith are impossible".

Government Must Act to Secure Access to Jobs THE ALMR has reacted to the Prime Minister’s confirmation that the Conservative Party manifesto will reduce immigration by warning that eating and drinking out businesses need access to overseas employees. The ALMR has also reminded politicians that the sector is a fantastic local employer with the majority of its staff coming from within the UK. ALMR Chief Executive Kate Nicholls: “The eating and drinking out sector is heavily reliant on non-UK workers, particularly those from the European Union. Almost a quarter of the total hospitality and tourism workforce is comprised of non-UK workers and nearly half of those are EU migrants. “This is a significant portion of the workforce, and pubs and restaurants will need to hire even more over the next

few years if they are to continue growing. With the country running at almost full employment, eating and drinking out businesses will inevitably have to look oversees to fill vacancies. This is not a calculated preference for overseas workers, it is simply a matter of filling a shortage. “Eating and drinking out businesses also hire locally and help provide employment in every region of the UK. Three quarters of the hospitality and tourism workforce is homegrown and pubs and restaurants provide work and spend a significant amount of time and money recruiting and training their staff. “That notwithstanding, there is still a need for businesses to have access to non-UK workers to fill roles that otherwise would not be filled and ensure that businesses can succeed. “If the next government places a low cap on immigration, then high street businesses will struggle to fill vacancies and we may see businesses suffer as a result.”

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Pub and Restaurant Groups See Return to Sales Growth in April MANAGED PUB and restaurant groups were back in growth in April, with collective like-forlike sales up 4.4% compared to the same month last year, latest figures from the Coffer Peach Business Tracker show. “This month’s numbers compare with a 0.5% dip in likefor-likes in March, and the gap between the two can be largely put down to the Easter holidays falling in March last year but in April this,” said Peter Martin, vice president of CGA Peach, the business insight consultancy that produces the Tracker, in partnership with Coffer Group and RSM. “Although trading over the Easter weekend was not as good this year compared to the four-day holiday in 2016, down 3.8% on a like-for-like basis, the boost that the break provides to the sector can still be seen in April’s trading growth. Taken together the two months’ numbers show there is still underlying growth in the sector, and especially among pub groups,” Martin added. Managed pub operators saw a 6.1% jump in collective likefor-like sales in April, compared to a much more modest 1.5% increase for restaurant chains in the Tracker cohort. “This can be put down in part to the drier weather this year, with branded restaurants in London having a particularly tough April, but we have also seen restaurant performance generally slipping behind the pub sector in recent months,” said Martin. On a regional basis, London was up 2.8% in April, compared to a 4.9% like-for-like increase for outside the M25,

reversing the pattern seen in March. “The fluctuations between London and the rest of the country shows that there is still volatility in the market – and despite the bounce in April, operators will remain cautious about prospects for the rest of the year, and underlying growth is still fragile,” added Martin. Total sales growth in April among the 33 companies in the Tracker cohort was up 7.4%, reflecting the continuing impact of new openings over the year. The underlying annual sales trend shows sector like-for-likes running at 1.1% ahead for the 12 months to the end of March. Trevor Watson, executive director at Davis Coffer Lyons, said: “The impact of the Easter weekend is clearly dominant in this month’s figures. There is an increasing awareness that the rate of new restaurant openings has exceeded wet-led venues in recent years and the industry and the statistics for the industry as a whole reflect this. I think we can expect to see managed wet-led venues out-perform restaurants in terms of sales growth for the next few months while consumer confidence is expected to weaken.” Paul Newman, head of leisure and hospitality at RSM, added: “This month’s figures show that the habitual and prioritised nature of spending on eating and drinking out continues to prevail. Operators need to remain innovative and flexible to cater for changing demand patterns as economic uncertainty takes its toll on discretionary spending. Those who indulge the consumers’ ongoing preference to eat what they want, when they want, whether it’s a power breakfast, ‘unicorn’ cake or coal cooked meat, will thrive and prosper.”

Panasonic Enters The Accelerated Cooking Arena With The Launch Of Its Speed Convection Oven At Commercial Kitchen PANASONIC WILL be revealing its new Speed Convection Oven at Commercial Kitchen, aimed at visitors from the food to go sector, a market estimated to be worth £16.1bn in 2016*. With the food to go specialists (worth £4.6bn) in growth, and convenience and forecourt operators (worth £2.5bn) introducing dedicated food to go counters in stores, there is a need for a cost-effective alternative to the accelerated cooking options already available. Iain Phillips, Sales and Marketing Manager, Panasonic UK Ltd; “We are delighted to be returning to Commercial Kitchen and have once again chosen to launch a new product there as the audience is so relevant, being a dedicated equipment show. Our Speed Convection Oven is used by a major global coffee chain in Japan. After consultation with UK operators, it has now been developed to suit the British market. The SCV-2 Speed Convection Oven is an exciting launch for us as it adds a new dimension to our existing range of commercial microwaves and gives us the opportunity to offer an affordable solution to those seeking an oven with excellent build quality that will perform in a high throughput environment.” When space is at a premium and speed is

of the essence, the SCV-2 is the oven to choose. It is fitted with a catalytic converter for extraction-free cooking and has two inverters, cooled by four fans. There is a full accessory kit that includes a ceramic base tray, wire rack, ceramic plate, non-stick basket and a pizza paddle, and the oven can store up to 1,000 cooking programmes, with images, on a removable SD card all of which is accessible via the easy to navigate, touch control panel. The oven also benefits from an easy-access, front mounted filter, operates at a temperature range of 180°-280°C and sports compact dimensions; W 474mm x D 565mm x H 412mm. As well as launching the SCV-2 with cooking demonstrations on stand, Panasonic will be displaying its range of commercial microwaves, including the ever-popular NE-C1275 3-way combination oven and the Gastronorm ovens that can accommodate a full 1:1 Gastronorm dish, perfect for high turnover, multi-portion or multiple single portion operations. Visit Panasonic on stand H15 at Commercial Kitchen on 6-7th June at the NEC Birmingham To find out more about the range of Panasonic microwave ovens, call 01344 476516 or go to *IGD Retail Analysis, August 2016

FREE Temperature Consultations & Special Offers from TME @ Commercial Kitchen 6-7th June 2017 UK thermometer experts, TME, are offering FREE temperature consultations for visitors to Commercial Kitchen including automatic discounts and FREE UK carriage. Visit stand D8. Head to the liveliest catering equipment show in the calendar to see the latest must-have kitchen technology. Launched in 2016 to rave reviews, TME is looking forward to seeing even more visitors at this year’s Commercial Kitchen, where it will exhibit its extensive range of catering thermometers, probes, sensors, data loggers and wireless monitoring systems. Centre stage will be TME’s combined MM7000 paperless recording system for both spot checks AND 24 hour monitoring, a unique modular approach to wireless temperature technology using Bluetooth Barcode Scanning. Look out also for TME’s superhygienic CA2005-PKW thermometer kit including dishwasher-safe CAP-C colour-coded needle probes: a practical, low cost method of preventing bacterial cross contamination in the kitchen. MD, Tom Sensier: “If you’re fed up

with a ‘one size fits all mentality’, I’m confident you’ll appreciate TME’s modular approach to wireless temperature monitoring; also our absolute commitment to practical solutions accurate, hygienic, waterproof - and above all, closely tailored to your particular business whatever its size, budget or food offering.” With over 25 years’ experience, and more than 600 solutions to suit all budgets, why not book a temperature consultation today to make sure you qualify for automatic discounts and FREE UK carriage. Places are subject to availability so book early to avoid disappointment. Who are TME Thermometers? TME is a UK, family-run business, specialising in the design and manufacture of digital thermometers, temperature sensors and probes: 100% British-made, exported worldwide. How do I book my FREE temperature consultation? To make a booking or for more information, contact the TME sales team on +44 (0)1903 700651, email or visit the company website contact page at TME When temperature matters

Independent Hotel, Pub and Restaurant Operators Gear Up for Commercial Kitchen 2017 AN ESSENTIAL date for independent hotel, pub and restaurant operators, Commercial Kitchen is all set for a successful second edition when it opens its doors on 6-7 June at the NEC Birmingham. Commercial Kitchen is the UK’s first trade show dedicated to the running of effective kitchen operations across every sector. The show has enjoyed strong industry and association support from the outset. Its launch event attracted 1,723 attendees including executive chefs, development chefs, heads of food, operations directors and procurement professionals. The latest innovations For 2017, visiting buyers will have even more new innovations to see, with 100 exhibitors showcasing the complete range of innovative equipment, devices and utensils required

May 2017

Caterer, Licensee & Hotelier


to run a commercial kitchen; including cooking equipment, refrigeration, storage, warewashing, fit out and design. Unmissable keynote seminars The show features a free two-day seminar programme with a series of exclusive interviews and keynotes. There will also be a number of expert panel sessions including Andrew Stephen, CEO of The Sustainable Restaurant Association, who will host a panel of leading operators including Henry Unwin, sustainability manager at Nando’s, who will outline proven strategies and benefits for making commercial kitchens more sustainable, in terms of CSR, brand and profit. To register for your free trade ticket in advance (saving the £20 door fee), please visit and quote priority code CK106. Essential info: Dates and Opening times Tuesday 6th June: 10am to 5pm Wednesday 7th June: 10am to 4.30pm Last entry is 1 hour before show close Venue – NEC Birmingham Website –

See R H Hall's Full Range Of Exclusive Brands On Stand H40! Commercial Kitchen - NEC - 6-7th June 2017 KRIS BREARLEY, Sales Director, R H Hall invites readers to visit R H Hall Foodservice Solutions on stand H40 at this years Commercial Kitchen exhibition:Taking place at the NEC from 6th-7th June 2017, we will be showcasing products from each of our exclusive brands – Sharp Commercial Microwave Ovens, Maestrowave Catering Equipment, Smeg Foodservice Ovens, Simply Stainless Modular Fabrication and Crown Verity Professional Barbecue Systems. Highlights will include live demonstrations in the innovative Maestrowave Combi Chef 7. Janet Caveney, our Sales Development Executive, will be showing just how this product can provide a ‘kitchen in a box’ – turning out popular menu items such as pizzas, fries and pas-

tries, with outstanding and consistent results. We will also be launching the first models from a new range of Smeg ovens, featuring new user friendly controls and enhanced specification. PLUS - have your badge scanned by any member of our team to be entered into our exclusive show prize draw. You could win the latest model in the Maestrowave range – the MW10 1000W microwave!* As always, our helpful, friendly and knowledgeable team will be available throughout the show to answer your questions and provide unbiased advice on our exclusive brands and more… For a free visitor pass, or to arrange a meeting with one of our team at the show – contact your ASM or our Sales Team – 01296 663400 or *The winner will be randomly selected from all badges scanned, after the event. The winner will be contacted by Friday 9th June 2017.



Caterer, Licensee & Hotelier

May 2017

May 2017

Caterer, Licensee & Hotelier


Two-thirds of London Chefs Believe Long Consumers Rein in Leisure Spending as Pockets Tighten Hours’ Culture is Harming Their Health PUNISHING LONG hours’ culture in many professional kitchens is putting the mental and physical health of chefs in London at risk, a snapshot survey by Unite, the country’s biggest union, has revealed. Almost half (44 per cent) of chefs surveyed said they worked between 48 and 60 hours each week, with it now standard practice for employers to include an automatic ‘optout’ of the 48-hour a week rule under the Working Time Regulations in workers’ contracts. The clause is often hidden, with workers unaware that they have opted-out of this protection. A staggering 79 per cent said that they have had an accident or near miss due to fatigue, with 51 per cent saying that they suffer from depression due to being overworked. Sixtynine per cent reported that their hours impact on their health, while nearly a third (27 per cent) said they drink alcohol to see them through their shift. The findings come as chefs working in London, members of Unite, mark Workers’ Memorial Day tomorrow (Friday 28 April) with a candlelit vigil in memory of chefs the world over who have died or been injured at work, including Michelin-starred Swiss chef, Benoit Violier and closer to home, Nathan Laity – a talented young chef, who tragically died in March 2010 from blood poisoning, caused by an untreated case of tonsillitis. He had worked 14 hours a day for 27 days without a break. Unite is calling on the industry to end ‘the work until you drop’, long hours’ culture. It can start by encouraging employers to fully comply with the Working Time Regulations, including the right to 11 hours rest a day and one day off a week, as well as dropping the automatic 48hour week opt-out clauses in workers’ contracts.

Nathan’s mum, Tracey Laity said: “Nathan was a loving and hardworking individual, dedicated to providing the best possible service to customers wherever he worked. He threw himself into the job wholeheartedly in order to succeed and it’s important that those who work hard in the service of others are remembered and recognised for the work that they do.” Unite regional officer, Dave Turnbull said: “The motto of International Workers’ Memorial Day is ‘remember the dead and fight for the living’. On Friday we will remember Nathan, a talented chef who tragically died too young, and others like him who have died or been injured at work. In fighting for the living we will be calling on the industry to end the long hours’ culture. “Every worker deserves to return home from work healthy and safe every day. But for many chefs working in the UK hospitality industry, the profession’s notorious long hours’ culture and relentless pressures are taking a damaging toll on their mental, physical and emotional wellbeing. “Our survey paints a devastating picture of life for chefs in professional kitchens with one chef saying that his 14 hour days with no breaks led him to being diagnosed with depression and anxiety. “The industry needs to change, the excessive working hours and brutal kitchen culture are harming real people and driving talented chefs out of the profession. It can start by encouraging employers to apply the Working Time Regulations in full, including dropping the automatic opt-out of the 48 hour a week limit in workers’ contracts. “After the general election, the next government must commit to carrying out an immediate review into the 86 per cent cut in health and safety inspections by local authorities since 2013, because without inspections there is no one asking these questions.”

BHA Calls for Phasing Of Immigration Curbs A TEN-YEAR phased approach to reducing immigration from the EU, to allow time for the recruitment of UK workers, is a key plank of a ‘manifesto’ sent to the major political parties by the British Hospitality Association, the leading tourism trade body. The BHA, representing the UK’s fourth largest industry employing more than 4.5 million people, calls on all parties to make hospitality and tourism a strategic priority – as have many other governments around the world. It asks that immigration targets be evidence-based and cites a recent report from KPMG which concluded that at least an extra 60,000 EU workers were required each year to keep just the hospitality business going and growing. Ufi Ibrahim, the chief executive of the BHA, said: “We

recognise that immigration policy needs to change but we need time to find and recruit UK workers. We have already sent the Government our ten year plan for this to happen and are keen to help the next administration to reposition our industry as a great place to work and use every opportunity to support the sector.” Other key BHA manifesto recommendations are: • That Tourism VAT on accommodation and attractions be cut from 20% to 5% to allow the UK to compete on a level-playing field against rival destinations in Europe • That the National Living Wage be set by the Low Pay Commission and not by political parties • That there be a fundamental and immediate review of business rates systems that disadvantages bricks and mortar businesses.

SPENDING IN the UK leisure sector remained largely resilient in the first quarter of 2017, although there are signs that consumers may start to rein in their purchasing of other leisure activities, according to findings from the Leisure Consumer Q1 2017 report by Deloitte, the business advisory firm. The quarterly survey of 3,000 UK adults revealed holiday net spending increased as consumers sought to overcome the ‘January blues’. Long-haul holiday spending rose by four percentage points, while short-haul increased by five percentage points in Q1 from the previous quarter. However, consumers curbed their spending on certain discretionary, habitual leisure activities in the first three months of 2017. Not only was there a quarterly decrease in net spending on eating out in restaurants (-3 percentage points), but coffee shops and pubs also experienced a reduction in net spending, decreasing by three and two percentage points respectively. In-home leisure, which includes film, TV and music streaming and video gaming, also saw a fall in net spending, decreasing by four percentage points from Q4 2016. Simon Oaten, partner for hospitality and leisure at Deloitte, comments: “The focus on health and wellbeing is as expected for the start of the year, with spending falling for eating out and rising for gym and sport-related leisure activities. Overall, consumers are continuing to prioritise holidays, which is why spending has increased for both long and short-haul trips. “The long-term change in consumer behaviour, whereby consumers have favoured spending on experiences over goods, was a key reason for the leisure sector’s continued resilience throughout 2016. “However, with inflation rising, a weak pound and a slowdown in nominal wage growth, leisure consumers are starting to feel their pockets tighten, leading to a fall in spending

on some habitual activities and small luxuries, such as buying the daily coffee. Whilst this has yet to result in an actual reduction of overall leisure spending, this trend will be monitored closely. The overall health of the sector will be an important economic indicator in the months to come.” Millennials to prioritise dining out as older consumers pack their bags According to the research, consumers aged 18-34 years old are seemingly cutting back their spending on certain leisure activities in order to protect their disposable income for going out. Compared to Q1 2016, spending intentions over the next three months have fallen for in-home leisure (8 percentage points) and going to the gym (-7 percentage points). At the same time, millennial consumers reported a seven percentage point year-on-year rise in expected spending on pubs and bars, and a four percentage rise in net spending eating out in restaurants. Over the next three months, consumers aged 35-54, who are most likely to have dependent families, expect their holiday spending to be markedly lower than last year for both long-haul (-7 percentage points) and short-haul holidays (-8 percentage points). Conversely older consumers (aged 55+) are expecting to increase their spending on holidays over the next three months, with long-haul holiday spending up five percentage points from last year. Oaten added: “The habitual and prioritised nature of leisure spending continues to prevail, and for younger consumers, that means going out and socialising over some food and drinks. Millennials are favouring experience-led leisure activities and in doing so are challenging the perception that young people stay at home glued to their screens. “Consumers with families, who may be feeling a squeeze on incomes, are showing signs of cutting back and have said that they are less likely to spend on holidays in Q2 2017. Older consumers are apparently less affected by the economic headwinds, and so are continuing to prioritise spending on holidays over the next three months.”

How To Get Over Obstacles To Hospitality Business Success HOSPITALITY BUSINESSES are facing an increasing number of hurdles on the way to growth and success. Common obstacles such as raising capital, managing stock levels, and maintaining healthy cash flow through seasonal disruptions to trade are just some of the hurdles business owners are facing, stopping them in their tracks and halting growth. With cash flow identified as the single biggest challenge, nearly a third of business owners are losing sleep over it and admit this damages the development of their business. The hospitality sector can also expect to see a rise in business rates this year and the impact of these extra costs could drain

growth for hotels, pubs and restaurants. A business cash advance can help you to overcome these obstacles by giving you access to a lump sum of up to £300,000 to finance growth, boost cash flow, manage stock or cover unexpected expenses. The application is completed in minutes over the phone with a decision the same day, and repayments are linked to your card sales so that you only pay back when you earn from your customers. There’s no need to sit around waiting for a small business loan or use personal funding to expand your business. With Quick Capital, access to cash when you need it is quick, simple and flexible. To find out more about how a cash advance can help your business grow, call 0800 3777 402 or visit

May 2017

Caterer, Licensee & Hotelier


ALMR Begins Annual Search for Best In Licensed Hospitality Tax Equality Day-Join the Campaign to Lower Hospitality VAT NOMINATIONS ARE now being accepted for the 2017 ALMR Operations Managers Awards, the annual search to identify the best and brightest leaders in pubs, restaurants and bars. The ALMR Operations Managers Awards identifies and celebrates outstanding individuals running multi-site businesses within both the managed and the leased sectors of licensed hospitality. These Awards are unique in recognising the skills, insight and professionalism that the best operations managers bring to their businesses and to the industry. Announcing this year’s competition, Awards founder Nick Bish said: “We are very excited to be once again kicking off the process to recognise and celebrate the best in the sector. Operations Managers are vital to the success of inventive and exciting companies, driving innovation and accomplishment across the UK. “The Operations Managers Awards are exceptionally rigorous and unique within licensed hospitality. Every year we succeed in identifying talented and enthusiastic individuals who are driving the pub and restaurant sectors forward. We are very proud of the work they do and the Awards’ ability to reveal and celebrate such capable individuals.” Neil McKie of Stonegate was the Area Manager of the Year in 2016 and he says: “It was a surprise but really gratifying to be

recognised as a winner in these awards which were really challenging, but I got a great deal of personal development out of the process, and especially from the fantastic MasterClass.” Nominations can be made online at, with downloadable Entry Papers to be submitted any time before 31 July. Entry Papers are then scored with the top 20 Nominees becoming Finalists. They will each spend a day in the field with one of our Mentor Judges before the finals judging which involves searching interviews from separate panels of leading industry professionals – testing the Finalists’ performance and potential. The Mentor Judges are drawn from among experienced and knowledgeable industry executives who volunteer their time and their enthusiasm to the Ops Awards. Amongst them is Lynda Read [herself a former winner] who says: “It is fantastic to be working with these talented and skilful people. As well as assessing their performance it’s really rewarding to coach them in their successful careers”. This year the Winners will be announced at a gala ceremony, the same evening of the Finals Judging in London on 7 November, before the winners take the plaudits of the entire sector when they are presented at the ALMR Christmas Lunch on 19 December at Old Billingsgate, London.

UK Wine Industry Launches New Wine Awards IN RECOGNITION of the increasing importance and popularity of UK wine, the UK wine industry has launched a brand new competition designed to celebrate the incredible achievements of England and Wales’ wine producers, and to crown the UK’s very best wine. The inaugural UK Wine Awards will be led by a glittering line up of wine experts including Susie Barrie MW (leading wine writer and one of the wine experts on BBC Saturday Kitchen), wine luminary Oz Clarke and leading sommelier and wine writer Hamish Anderson. They will be joining forces with partners boutique hotel brand and wine lovers Hotel du Vin, the quintessentially English magazine Country Life and Waitrose, which carries the largest range of English and Welsh wines on the high street. Wines from producers large and small from around the country will be pitched against each other and judged blind over two days. The results will be announced on Wednesday 31st May as part of English Wine Week celebrations. The new awards come at a pivotal moment for English and Welsh wines: • One million vines are set to be planted in the UK this year – the largest number ever planted in a single year in the UK • In the last ten years the acreage planted with grapevines has grown by an astonishing 135% • Since 2000 acreage has nearly tripled • This means wine production is one of the fastest growing agricultural sectors in the UK • This year’s vine planting will yield another two million bottles of mainly sparkling wine, adding an estimated £50m to the industry • These vines will fill an estimated 625 acres – the equivalent of planting up the whole of London’s Hyde Park and Kensington Gardens combined Commenting on the inaugural UK Wine Awards being

launched this year, Susie Barrie MW said:, “The UK Wine Awards has been launched to showcase one of the world’s most exciting wine regions. There is so much to shout about and I’m grateful to our fantastic sponsors Country Life, Hotel du Vin and Waitrose, all three of whom are steadfast supporters of great British produce and producers.” Oz Clarke added, “What a year to initiate our new UK wine Awards. The French finally admit they like our wines. New York decides that English bubbles are the next big cool wine ‘thing’. And we are planting a million new vines in our nation this year. We are bubbling with confidence. And we want a UK Wine Awards which reflects that confidence, to trumpet the message across the wine world that the English and the Welsh are coming and we will not be denied!” Rebecca Hull MW, English Wine Buyer at Waitrose and one of the UK Wine Awards judges, commented: “Waitrose have been stalwart supporters of English and Welsh wines for many years now, and we see customer demand for them growing year upon year. These wines are world class and the Awards will certainly serve to highlight some of the gems produced on our own doorstep. We’re really proud of our support of this exciting and growing industry.” Calum Russell, Director at Hotel du Vin said, “As our name suggests wine is at the heart of what we do. We are passionate about finding the very best wines for our customers to try, and English and Welsh wines are increasingly a key part of that. We’re delighted to be supporting the competition and the UK wine industry.” Country Life’s Editor, Mark Hedges, added: “Country Life champions all things British, including wine. Our readers expect the very best and English wines are now among the finest—it is an honour to be involved.” The full results from the competition will be unveiled in the 31st May edition of Country Life as well as extensively on social media (@ukwineawards)

KATE NICHOLLS Chief Executive of the Association of Licensed Multiple Retailers speaks to CLH News:Tax Equality Day will take place this year on 20 September with pubs, restaurants and bars across the UK temporarily lowering their prices to highlight the effect VAT has on the sector. This annual event draws in customers tempted by the promise of cheaper food and drink and shows, in the best way possible, the positive effects of a lower rate of VAT for hospitality businesses. The ALMR has been leading the campaign for a reduced rate of VAT, a tax which is disproportionately hampering investment and growth in the eating and drinking out sector, particularly when compared with supermarkets. Pubs and restaurants in the UK pay the standard 20% rate of VAT on their food and drink, whereas supermarkets do not. The enormous savings being made by supermarkets in this area allows them to sell, among other things, heavily discounted alcohol at very near the cost price in an exercise akin to loss leading. The eating and drinking out sector is the third largest private sector employer the UK, with pubs and restaurants generating £60bn, but it is at a major disadvantage when it comes to VAT. Given the associated uproar that would likely follow such a move, it is incredibly unlikely that any government is going to begin applying VAT to supermarket groceries. But there is certainly a chance to convince decision-makers that a reduced rate of VAT for eating and drinking out would be beneficial for the UK and the ALMR has been working with its European partners at HOTREC to put our message across. A recent report by HOTREC, the umbrella body for European hospitality associations, shows the benefits of long

Pubs Urged To “Take Care”and Avoid Rogue Wholesalers PUBS AND shops must take care where they purchase their alcohol now that rogue wholesalers can be identified under new registration rules, warns the Federation of Wholesale Distributors. More than 1,300 applicants failed to obtain registration under the Alcohol Wholesaler Registration Scheme (AWRS) and must now cease trading alcohol. Any trade buyer who purchases from an unregistered wholesaler will face severe penalties, which could include fines and imprisonment. Since April 1st it has been an offence for businesses which buy alcohol for onward sale to make purchases from a wholesaler without checking that the source is registered with HMRC. They must do this by asking the wholesaler for their Unique Reference Number (URN) and entering it into an online look-up service at HMRC warns that anyone who does not make the required checks could be fined or sent to prison if they buy from a wholesaler who is not approved. Two weeks after the introduction of AWRS, FWD members are reporting an uplift in sales of beers and wine as illicit traders who failed to get AWRS approval go out of business.

Products and Services

Philadelphia - A Hardworking Partner in the Kitchen Have Parties, Me Hearties! PHILADELPHIA’S AWAY from home campaign uses Michelin Star Chef, Simon Hulstone, to showcase the benefits of using Philadelphia above any other cream cheese brand. Appealing to hard working, creative chefs who want to get the best quality out of their dishes, the campaign highlights the reliable nature of the iconic cream cheese brand. In the same way that chefs have to earn their place in the kitchen, so does an ingredient. Philadelphia has proven its place as a key component in any kitchen, time and time again. Philadelphia works (almost) as hard as you do. Throughout the entire food service, Philadelphia works hard. If you don’t believe it from us – brand ambassador Simon Hulstone raves about the benefits of the cream cheese. Simon has represented the country over 20 times at world cooking events, and has held his Michelin Star since 2004. Simon has worked with Philadelphia to create some inspiring, contemporary and delicious recipes; including the Philadelphia vanilla rice pudding with balsamic

Here’s Music to Your Ears… UK AND European jukebox pioneers NSM Music Group Ltd have launched contactless payment models on all three of its most successful Icon jukeboxes, the Lite, Fusion and Storm. NSM’s UK Sales Manager Alex Kirby says there’s been huge interest in the products since they were announced earlier this year. “There are huge advantages to contactless payment: venue customers don’t need a penny in their pockets to enjoy a huge selection of great music tracks. They just need their phone or card, and the contactless payment facility. “It’s safe, secure and in keeping with current trends among users of all ages; contactless payment is here to stay and its use will become more and more widespread very quickly.” NSM Music’s jukeboxes provide innovative designs, great value and

roasted strawberries and lemon thyme crumble. Find this recipe, along with Hulstone’s delicious Philadelphia cheese steak, at Philadelphia’s versatility makes it a staple ingredient. Its delicious, rich flavour compliments other ingredients really well and its creamy, smooth texture gives dishes that little extra. It has a much higher boiling point than other cream cheese brands* and it will never split. So put Philadelphia to work; it can handle it. Whether you’re catering from a street food van, a country pub, or a top restaurant, Philadelphia’s versatility, passion and commitment shines through. When any component in your kitchen works this hard, it makes your job that little bit easier. We give you Philadelphia, a hardworking partner in the kitchen. For more information, visit the Philadelphia professional website or follow us on twitter @phillyprofessionals. Campaign went live September 2016. See the advert on the back cover for details. *Based on a culinary assessment carried out by a home economist between 01.07.16 – 06.07.16

great service; 40,000 tracks offline and over 200,000 online available; and low-cost content. Additional Icon features include bingo, karaoke and ‘promoter designer. Karaoke and bingo have been pub favourites for the last 30 years and the user-friendly interface on the NSM jukeboxes is guaranteed to liven up a venue and attract additional footfall and revenue. The promoter designer feature provides venue owners and managers with the ability to advertise special offers or events on the Icon range of jukeboxes. It’s easy-to-use to templates mean managers can compose effective and eye-catching adverts, displayed on their jukebox screen, with the potential to attract additional revenue. And the My Jukebox app allows users to locate NSM jukeboxes, browse and play NSM Jukebox music using their mobile phone. The app is easily downloadable and payment is via PayPal which helps increase profits. See the advert on page 19 or find out more at You can also join the NSM Music community on Facebook and follow @nsmmusic on Twitter.

term application of low VAT rates on job creation and competitiveness. Almost all the EU member states apply lower rates of VAT to accommodation and two-thirds to hospitality services. Europe ranks second in terms of international tourism receipts generating 336.6 billion EUR, second only to Asia and the Pacific region. HOTREC’s report shows that in order to support growth and continue generating jobs in a sector that created 2.5 million in the last decade, the long-term application of low VAT rates are crucial. As we approach the General Election, the report will provide powerful evidence in discussions around the effect of VAT on our industry. What the eating and drinking out sector needs is a sense of fairness when it comes to VAT. Pubs, restaurant and bars are fantastic employers and they perform crucial social, as well as economic, functions as well. Eating and drinking out businesses create 1 in 7 of all new jobs and the ALMR’s members, along with the wider sector, have been responsible for bringing customers back to town and cities after the recession. A VAT cut for the sector can help stimulate demand, boost turnover and put employers in a better position to continue their investment in their venues and their team members. The Government may be concerned about the dip in VAT receipts but, as the HOTREC report shows, lower rates of VAT that are beneficial to both businesses and customers can be the key to success. Lower rate of VAT for pubs, restaurants and bars would also introduce a sense of fairness and would send a powerful message from the Government to businesses that it is ready and willing to support them. Tax Equality Day will be an opportunity for pubs and restaurants to lend their support to the VAT campaign and will provide a great opportunity to involve customers and generate support. The ALMR will urging all its members to get behind the campaign and send a strong, unified message to the Government: that not only is a VAT cut for the sector fair, it would be a great way to boost growth and employment in every region of the UK.

ANY SELF-RESPECTING pirate will be on the look-out for treasure and today the destination of every bloody-thirsty buccaneer is Peeks! That’s because the party supply company is packed full of chests dripping with pieces of eight. Peeks are the party people who put the jolly into Roger and they have a huge range of products for the pirate and his parrot. Any swashbuckling sailor will find what he wants at Peeks, including bunting and beards,

ESP Display

ESP DISPLAY offers a fresh and vibrant online shop featuring a huge selection of interior and exterior display products perfect for the hospitality sector. Their newly branded website allows you to browse categories by the location in which the product is displayed, making it

However, they also say that some unregistered wholesalers are still attempting to hoodwink retailers and publicans into buying from them. FWD Chief Executive James Bielby said: “It is vitally important that alcohol trade buyers understand that it is their responsibility to check they are buying legally. “AWRS is already having a positive effect and saving millions in taxpayers’ money as duty cheats are forced out of the market. Those who failed their HMRC inspection, or did not apply for AWRS registration, will not have the required URN. A small number of businesses have been given an extension until the middle of May to sell through their stock. “You must make the necessary check when you buy from a new source and keep a record of it. The look-up system is very easy to use and it will help prevent you falling prey to the criminals and being implicated in their fraudulent activity.” HMRC said that 17% of the 7400 businesses that applied for alcohol wholesaler registration had not met the scheme’s ‘fit and proper trader’ requirements when AWRS went live on April 1st. HMRC’s approved wholesalers can be searched by their URNs at

coins and costumes, crossed bones and cutlasses. If you’re having a party on your poop deck then pop into Peeks for all the goodies required – and there’s even a giant pirate party pack available. Don’t be a plank, walk it - and visit Peeks at its huge party store in Christchurch, which is situated on an old smuggling route from the coast. If that sounds too dangerous for you gibbering landlubbers then visit Peeks online where you can browse without risking the lash. Themed pirate parties are all the rage so if your timbers need shivering or your shanties need singing then it’s all hands to Peeks! Visit or see page 7.

easier to find the right product. They stock a wide range of quality display solutions from the all important Floor Standing Sign Holders to Chalkboard Signage; the range is packed with the essentials needed to kit out your establishment. Low cost Leaflet Dispensers, Snap Frames or Deli Ticket Holders are universally used products that can bring your printed message to life. Service is key in every aspect of the business and ESP Display’s highly knowledgeable Sales Team are able to advise on the right product selection, providing you with the highest level of customer service. A secure online experience with a reliable delivery service offers you low cost display solutions for your business. e : w :

Kitchup - The UK’s First Online Marketplace for Kitchen Space KITCHUP HELPS match underused kitchens with a range of exciting food businesses, bringing more simplicity, flexibility and choice to kitchen space. Since launching in 2015, Kitchup has revolutionised the hiring of commercial kitchen space, supporting a wide range of businesses. The platform has provided a stepping stone for food start-ups that have outgrown home kitchens and need to scale with low barriers to entry. As well as supporting emerging food businesses, Kitchup has facilitated space for high-street restaurant chains, menu development, supper

clubs, food photography, cooking classes and corporate events. Currently listing over 60 kitchens across London, Kitchup provides kitchen owners the opportunity to earn additional income and maximise use of their space. With support throughout the process, Kitchup makes it easy to hire out your space. Join the kitchen economy. Email: follow: @kitchupuk web: or see the advert on page 19.


Caterer, Licensee & Hotelier

May 2017

Jura Products “WE’VE SEEN greater demand for premium coffee as consumers turn away from the mass market in search for high-quality products. Coffee has become a lifestyle drink so establishments should look to capitalise on the growing love for out of home breakfast – by serving a quality coffee to accompany food, in keeping with a boutique stay,” - Roger Heap, Managing Director at JURA UK.

Products and Services JURA manufactures premium, Swiss-made bean-to-cup coffee machines that are exceptionally well-made for commercial use – producing from 50, up to 200 cups per day. The JURA WE8 is perfect for a boutique offering as it’s capable of producing around 35 speciality coffees per day. This machine features 12 programmable specialities, from a latte macchiato to a flat white. It also has a 3l water tank capacity and a 500g bean container capacity with an aroma preservation cover. For optimum convenience, the WE8 is compatible with the JURA Coffee App, so you can control it wirelessly via Bluetooth. For more information, please visit P: 01282 868266 E: or see page 4.

3R Business and Payment Management

OUR STATE-OF-THE-ART point-of-sale till systems and handheld devices are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your costs whilst maximizing profits, they are excellent for both multi-sites and single-site businesses. 3R have an excellent reputation for customer service providing personal access to assist with customer’s queries for fast and efficient deployment; as well as providing a personal service to assist customers with their growth and development. 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

Front-Runner from Barbel

HotmixPro Gastro is the industrial strength ‘Thermal Blender’ every commercial kitchen has been waiting for. Beautifully engineered in Italy, the 2 litre heavy usage mixing bowl sits within a fully insulated stainless steel body and operates exactly to programme. With a speed range from 0 -12,500rpm blending, small and large amounts, to just the right texture, has never been safer or easier. Producing specific mixtures at the desired temperature, 0°-190°, could not be more precise. There is no end to creative possibilities, from the simple to the sublime, all at a touch of one finger. The integrated memory SD card not only stores

requirements. 3R hold the advantages of providing customers with: speed of service, better staff productivity, cost control, stock control, visibility and reduced shrinkage. Alongside comprehensive account reporting, an increase in profits can be realised immediately. 3R EPoS Till Systems coupled with our robust, easy to use handheld hardware, the results are uniquely tailored solutions that meet your needs. With complimentary installation and training provided, you can simply plug in the till and use it from the get go with over 40,000 products preinstalled. Contact our dedicated team today for a complimentary consultation. Contact Information: Email: Website: Telephone: 01992574650 Powered by CES Software: See the advert on page 13 for details. numerous extremely useful recipes, but will also allow users to memorise their own unique creations to be repeated whenever and wherever required. Last, but not least, any part that comes into contact with food can easily be cleaned in the dishwasher! Barbel’s legendary customer support ensures second to none servicing back up at all times. HotmixPro Gastro is an essential support for every hard-working chef and certainly pays for itself. Can YOU afford to be without? For full details on all available models, please contact us today. E: T: +44 (0)1629 705110 See the advert on page 4.

New from Newton’s appl fizzics NEWTON’S APPL fizzics is a curiously refreshing blend of apple juice and sparkling water. It is all natural with no added sugar or sweeteners – and contains about 40% less sugar than apple juice on its own. It comes in a 330ml single serve glass bottle and an elegant and table-friendly 750ml glass bottle for sharing, which looks very at home with wine or mineral water. This large bottle also comes in a lovely new flavour

– apple + raspberry. Delicious. Increasingly popular as a natural alternative to juice or sugary soft drinks, it’s a great choice for the growing number of adults looking for a serious alternative to alcohol. All the fun and none of the hangover. Newton’s appl fizzics Chill and enjoy! For more information, or to place an order, please contact us via the website (, email us on, or call us on 0208 241 5779 or see the advert on page 9.

Coffee Shop Quality at the Touch of a Button!

DELIVERING A fresh, consistent and great tasting hot drink is becoming more important as the public become increasingly educated by high street coffee chains. An ever increasing range of hot drink menus, including espresso, flat white and latte macchiato is forcing manufacturers to innovate in order to bring the high street into the office. Eden Kafevend has quickly adapted to ensure the maturing tastes of its customers are catered for, developing a coffee machine

range that reflects the demanding needs of today’s caterer. The diverse Melitta coffee machine is perfect for any catering environment. Simple and quick to operate with industry leading technology and reliability it delivers great tasting drinks that are consistent and professionally crafted. Large capacity bean hoppers provide an output of between 80 – 100 cups an hour and its large graphic display is perfect for selfservice operation. For further information see the advert on page 17 or contact 08083016483 or visit

Wireless Temperature Monitoring Made Easy

THE CONSTANT requirement to perform manual checks on all cold storage units is something all catering establishments are burdened with. Taking a reading from every fridge and freezer, is to say the very least, tedious. It may be a tried and trusted method, however its accuracy and reliability is somewhat questionable. With the current process, incorrect temperatures are only discovered after they have oc-curred, when it’s too late! Checks are often missed or forgotten altogether for a variety of reasons. Our solution is a fully automated temperature monitoring solution, purpose built for the cold chain, allowing any employee to log, store and access live and historical temperature records from any web enabled device, anywhere in the world. Here at Logicall Wireless Solutions we believe above all else, the consistency, quality and safety of perishable food products is para-

mount. As food safety becomes a more prominent issue and food regulations become ever stricter, we feel it is necessary to drive change in the catering industry. This past year alone we’ve helped numerous companies to fully automate their tempera-ture monitoring process resulting in money saved, revenue added and productivity in-creased. Just ask Griff. “The Logicall Honeycomb Solution is something that has saved us time, stress and stock on numerous occasions. Being alerted to any refrigeration issues before they become a problem is a real win for any restaurant business”. Griff Holland – Friska Food So why wait? Contact Logicall today and get your very own 24/7 temperature monitoring system, perfect for a catering establishment with a clear view on food safety. See the advert on page 2 or contact: Website: Email: Phone: 01672 569374

Commercial BBQ Smokers are Your One Stop Shop for All Things Smoke & BBQ WE SUPPLY Southern Pride wood smokers, Blackwood bbq low and slow Hickory grills, and Asoda wood burning robata grills, together with a full range of woods, rubs and sauces. We are here to help develop your ideas into a working profitable concept and offer full product training in our bbq cook school. Add bbq to your menu for

big taste and big profits. Our bbq equipment has been handpicked in leading restaurants and smokehouses throughout the UK. levis Roots Caribbean smokehouse, Hickories, Blues kitchen Shoreditch, Temper, plus many more. See the advert on page 15 or to book your free bbq demonstration today. call 0161 684 4377, email or website

Why Towel and Linen Cleanliness Matters

IN THE competitive hospitality market, one of the key ways in which hotel operators can retain and attract customers is by focusing on linen and towel quality. Soft, clean towels and linen are key touch points for guests, as a study by revolutionary polymer bead system Xeros found that 94% think towel quality, in particular cleanliness, is important for overall customer satisfaction and will determine whether someone will become a repeat customer. Whilst traditional machines use between 40% and 70% hot water, Xeros only uses 5%, on average. With less water to heat, more energy is saved and your bills are reduced. The Xeros system only uses half

the chemicals per kilogram compared to a traditional aqueous machine. The Xeros washing machine comes in two different sizes – 25kg and 16kg - and is able to use less water and deliver a gentler wash thanks to its revolutionary technology. This gently removes soil and stains from fabrics, helping hotels save on average over two million litres of water each year. So, for cleaner linens, fluffy towels and happier customers, it is worth considering investing in Xeros on-premise laundry. For more information contact Danielle Fothergill on 0114 2699 656 or info@xeroscleaningcom or visit our website

Fish & Chip Flavoured Crisps?

THAT’S RIGHT - and it doesn’t stop there. The Great British Crisp Company has a whole range of ‘meal in one bite’ flavours including Tikka Masala, English Breakfast and their newest addition: Cornish Pasty. If you’re more of a traditional crisp lover, the classic varieties of West Country Cheddar & Chive and Cornish Sea Salt are a must. The Great British Crisp Company has been created by an award winning

British bakery, recognised as one of the nation’s leading craft bakeries. To create their flavours, they hand cook small batches of Cornish potatoes in sunflower oil, before seasoning with Britain’s finest natural ingredients. The result? An exciting range of crisps to really give your customers something to talk about. For more information and to sample the Great British Crisp Company first hand visit or call 01736 788538 or see page 5.

Fabric Spray Proves Effective Against Norovirus OUTBREAKS of food poisoning or viral infections like Norovirus can lead to significant costs and disruption to a business. Soft furnishings and fixed fabrics can often be hard to clean effectively, Biomaster Hygiene Control antimicrobial fabric spray offers easy to apply product protection against pathogenic and odour-causing microorganisms, reducing the risk of cross-contamination as part of a regular cleaning regime. Proven effective against Norovirus and antibi-

otic-resistant bacteria such as MRSA and VRE, Biomaster’s fabric spray can be applied as a regular topical treatment to any fabric, soft furnishing, carpet or curtain to make them more hygienic and fresher, for much longer. Simply spray evenly over soft furnishing and textiles to be protected, ensuring all the surface is treated. The liquid will dry within 15-20 minutes. For more information contact or call Acoura Ltd. on 01438 745 771. Biomaster is an Addmaster (UK) Ltd. product. T: 01785 225656

Run a Cost and Energy Efficient Laundry and Warewashing Operation AS THE hospitality industry strives to meet hit financial and sustainability targets, consumption values have never been more important and it is essential to review central processes in order to make savings.

compliant with WRAS and we advise on the relevant industry and water board regulations. We provide complementary detergents and auto-dosing pumps that ensure the correct dosage and minimise unnecessary waste through spillages. We offer a range of solutions, from purchase to lease and rental and clients have access to premium brands without costForbes Professional provides commercial appliances to a ly upfront capital expenditure and with no repair or maintediverse range of sectors, with clients’ requirements ranging nance bills. All account management, on-going detergent from a single dishwasher to the planning and commissioning of provision and service requirements are handled centrally a large commercial laundry facility. However, all of our clients through a sole point of contact and share the same goals in that they want our large network of engineers fully to find a solution that is task, cost and & O R B E S 2 E N T A L S install all equipment, offer any necesenergy efficient, and that will optimise sary user training and deliver a same/ their laundry or dishwashing processes. next day maintenance response. This Whatever the project, we conduct a streamlined process keeps things simcomprehensive site survey and discuss ple for our clients who can rest all plumbing, electrical, space and logisassured that they will always receive a tical specifications. National partners first-class local service on a nationwide of Miele and Primus, all of our products basis. are highly efficient whilst maintaining For more information contact 0345 impressively low energy and water con0702335 or sumption values. The machines are fully see the advert on page 10.

Under Control Infrared Heaters

AT UNDER CONTROL, we have 10 years of expertise and we use this wealth of experience to generate the most efficient control instruments. We have a range of infrared lamps that are suited to different industries, including hospitals, hotels, prisons, pubs, schools and universities. Our infrared lamps ensure stability in the working environment as well as a sustainable source of heat. The heat derived from our infrared heaters is direct, which is ideal for keeping food warm for longer. Keep food warm Notice in a restaurant how an infrared lamp is installed above a gantry or hotplate? This is how your food is kept warm, prior to it being served. At Under Control, our food warming equipment has a warm up time of 1 second- this is highly efficient and desirable if you want to ensure you are serving your customer’s hot food, as well as saving energy! Our infrared lamps don’t

require any preheating; therefore, we provide you with the convenience to keeping your food warm instantly. An infrared lamp guarantees a constant temperature, which is perfect for maintaining the temperature of food. With this said, the temperature can easily be controlled, allowing you to adjust the temperature dependent on how hot you require the food to be maintained. You can even turn off the lamp if it is not being used, without having to worry about long heating up periods when you need to use it again. Clean and efficient performance Whether it’s a heated counter, hard glass, screw-in lamp, double ended or linear lamp; it is our aim at Under Control to specifically design your infrared lamp, taking into account your needs for design and functionality. Undoubtedly, infrared lamps are perfect if you’re looking to generate heat instantly, they’re highly efficient! In terms of efficiency, at Under Control, we have been able to reduce the operational time, keeping your electricity bills to a minimum and allowing you to use the bulbs as, and when you require them. Did you know that our infrared bulbs and lamps can last up to 60% longer than any other instrument company? For details see the advert on page 3 or visit

Design and Refit

May 2017

Caterer, Licensee & Hotelier



Caterer, Licensee & Hotelier

Cider and Ciders

May 2017

Summer’s Here - “The Future Looks Rosy” with Cider the twentieth century, is now enjoying “boom”, and in recent years has seen a huge growth traditional Cider making. Now, according to the Westons Cider report consumers spend a staggering £1.8 billion on Cider and Perry in the on-trade, and is one of the best performing categories with both value and volume growth. The UK Cider market is the largest globally and across Europe, by a considerable amount!

PEAK CIDER season is almost upon us, and what better time to capitalise on the popularity of this fashionable tipple. To give a very brief background about Cider, when the Romans arrived in England in 55 BC, they were reported to have found the local Kentish villagers drinking a “delicious Cider-like beverage” made from apples which they embraced, and by the beginning of the ninth century, Cider drinking was well established in Europe. After the Norman Conquest of 1066, Cider consumption became widespread in England and orchards were established specifically to produce Cider apples. Monasteries sold vast quantities of their strong, spiced Cider to the public. Farm laborers received a Cider allowance as part of their wages, and the quantity increased during haymaking. English Cider making probably peaked around the 1700’s, and slumped in the 1800’s due to major agricultural changes. Cider regained its popularity during

Of the £1.8 billion spent on Cider apple Cider accounts for approximately 66%. However, fruit Cider has in recent years seen considerable growth, with volumes up 34% and value 31%. In total Cider accounts for 6.6% of alcohol sales in the United Kingdom and provides almost 11,000 jobs. Whilst the surge in the growth of Cider sales may have slowed the industry still remains vibrant, with 787 million litres of Cider consumed each year which is the same volume as nine of Royal Albert Halls. Gabe Cook Communications Officer with the National Association of Cider Makers (NACM) said “consumers are more discerning with their purchases than ever before, with an increasing appreciation for higher quality Ciders. Luckily, the Cider category is wonderfully broad the whole raft of different products suitable for different needs and tastes that could be a crisp Cider on a hot summers day, and warming mulled Cider by the fireside. What a flavoursome offering to match with food. There is a Cider for every occasion” Interesting statistics include:• £1.8 billion spent on Cider and Perry in the on trade • 28% of UK adults drink Cider in the on trade • Cider drinkers are 53% male and 47% female • Millennials (18-34) are “vital” to Cider, with 36% of Cider drinkers being millennials, despite the fact they make up only 29% of the adult population. Of these, 17% will consume draught Cider, 33% consume bottled Cider, and 50% will consume both formats. • 68% of trade volume is served draught and 32% from bottles accounts • Midlands is the region where most Cider is consumed (17%) • Cider drinkers spend on average £109 a month on

eating and drinking out • 23% of Cider drinkers state that the range of Ciders stocked in an outlet is extremely important when considering where to go for a drink • 41% of Cider drinkers drink in the on trade every week • Cider drinkers are 28% of the GB adult population, but represents 38% of the on-trade drinking occasions So, Cider consumption isn’t just for the “Wurzels”, and, with Cider and perry being one of the best performing categories with both volume and volume growth, are you capitalising on the popularity of this fashionable tipple to drive on-trade profits? If not why not? According to recent figures, the number of outlets with only one Cider was just under 47,000 and falling, with just under 13,000 having three or more Ciders. Martin Thatcher, managing director of Thatchers said, “Licensees are starting to realise that there is no need to have four lagers and only have room for one Cider, it’s good to give consumers a choice”. Which leads onto the importance of visibility, 35% of Cider drinkers site visibility of brands as influential when drinking out of home, according to Weston data. Furthermore, behind the bar advice is also highly important to Cider drinkers with 12% of Cider drinkers influenced by recommendation when drinking out of home. So, what are the trade recommendations for draught stocking Cider? Well, according to the Weston Cider report they are: • 1 TAP: If there is only one tap on the bar then, this should be for Apple Cider that reflects and reinforces the positioning of the outlet. The draught offer should be apple as draught Apple is the majority of draught serves. If there is only one tap for Cider then fruit Cider should remain in the fridge! • 2 TAPS: two TAPS provides the opportunity for bar managers to offer an incremental trade up opportunity on the second tap. Having two TAPS for Cider also offers the bar manager the opportunity to offer fruit Cider on the second tap. • 3+TAPS: If three TAPS or more are available and typically these will be high-volume Cider outlets and this

Real Cider Takes Time: 200 Years Kingstone Press SHEPPY'S IS premium cider crafted by one of the oldest and most distinguished cider making families in the world. Real cider - made using six generations of knowledge by the Master of Cider himself, David Sheppy.

The business has spent the last six months building for the future with a new strategy that underlines the brand’s premium position. With the premium cider market basking in 24% growth - it was time to reinforce their high end credentials by rationalising and re-branding their core range in line with consumer demand. The result is a streamlined portfolio of seven premium ciders. They all come with a new identity - one which symbolises Sheppy's rich 200-year heritage and reputation - and all are aimed at discerning drinkers who understand what constitutes a quality cider. They now bear David's signature too, adding a rare, personal touch. Real Cider The Sheppy's collection of ciders has been streamlined making it easier for the discerning drinker - and the retailer - to explore and choose which one is right for them. Crafted by one of the finest cider makers in the world, each one represents

Knights and Friels WHILST FRUIT flavours have seen the most innovation in recent years, there is a shift to a focus on premium apple cider brands and format innovation, as cider makers consider what is relevant from the development of the premium ale category and craft beer movement. New apple cider brands that put focus on apple varieties delivering different taste & flavour characteristics (similar to hops in beer), such as hop flavoured ciders, are becoming increasingly popular in the ontrade. Our Friels Hop Infused Cider is an example of this. An infusion of our medium dry apple cider and a blend of Challenger,

what David believes to be best in class. It now includes the addition of Original Cloudy - as Sheppy's respond to the demand for a cloudy variant in the range. That sits alongside Classic Draught, the multi award winning Vintage Reserve, 200 Special Edition, Dabinett Apple, Kingston Black and Cider with Raspberry. Available in 500ml bottles, keg and bag in box, Sheppy's ciders are for supermarkets, retail and on-trade. Knowledge is key Sheppy's is a family business founded in Somerset, in 1816. Two centuries later, David still champions the same methods to make his cider that were used generations ago - balanced with the very best of modern technology. Every drop is genuinely crafted using home grown apples and naturally occurring yeasts. There is no secret recipe. It's simply about the experience and craftsmanship that has come from 200 years of knowledge and cider making, passed down through six generations of Masters of Cider. Working with GillHarrisJames, a Cheltenhambased strategic business consultancy and design experts Hurricane Design, Sheppy's now have a collection of ciders that reflect this, and much more. For further information, visit or call 01823 461233.

Sterling and Archer hop extracts. It comes in 330ml cans with an eye-catching retro design. With the rise in popularity of cask and craft beers, we have looked beyond bottle and draught and introduced bag in box still ciders, craft bottles and cans to help create more of a range offering that delivers different taste experiences. Both our Friels first press Vintage and Knights Malvern Gold brands are available in bag in box with different seasonal flavours and styles also available. Friels is made with the first press of juice from Red Falstaff, Katy & Windsor eating apples making it a refreshingly fruity, lighter bodied medium dry cider. Knights Malvern Gold delivers a fuller bodied and flavoured medium dry cider from a blend of Yarlington Mill, Dabinett & Kingston Black bittersweet apples from our local Herefordshire orchards. Both are available through James Clay and other specialist wholesalers. Readers enquiries - Tel: 0121 328 4336 or visit

We recently refreshed the brand identity for our mainstream cider, Kingstone Press, including Kingstone Press Wild Berry, with a new design which signals its premium quality and regional provenance. Despite new flavour variants being introduced to the market, red berry flavours are a consistently high performer and we predict this will continue. Kingstone Press Wild Berry has been performing well for us contributing to Kingstone Press’ success as one of the fastest-growing mainstream cider brands in the UK (+36% YOY). It offers a refreshing, crisp taste and is available in a range of packaging formats

provides a bar operators the opportunity to provide variety and choice on the bar while delivering some context and something interesting. Now you have spent time optimising your range of draught, bottled, canned and Ciders, it’s time to maximise sales! A Cider menu and/or blackboard: Keep customers updated on what you have on offer. Include tasting notes, provenance and style. Promote your next guest Cider and use POS materials to maximum effect too. Food pairing: If you serve food, pair up your dishes with the Cider or Ciders that complement the dish best. Cider is a wonderfully diverse, creative and versatile drink, lending itself to match perfectly with a wide range of different foods. Have Cider cocktails: Did you know that gin and apple Cider go really well together? Or that peach schnapps and Cider, or dry Ciders with golden rum are delicious combinations that enable you to offer a premium drinking experience that’s profitable too! Get the glassware right: Cider makers go to great lengths to perfect their product, and make branded glassware available too. Make sure you use the right glass and that it’s clean and in perfect condition. Train your staff: Customers wanting to experiment with flavours and styles really appreciate guidance. Make sure your staff are knowledgeable about the Ciders you have on offer, including food pairings and ideal serves. If a Cider is designed to be served over ice, make sure it is. It’s great theatre that gets other drinkers talking. including 440ml can and 500ml glass bottle. Draught continues to be a popular format with fruit ciders once again seeing growth. Kingstone Press Wild Berry is available on draught exclusively through Marstons and is a great option during the summer months in particular. Consumers are discovering that cider can be a better pairing for food than wine – it’s a more refreshing, longer drink with lower alcohol content. It also contains all the elements that give wine its body and flavour through the balance of tannins, astringency, acidity and natural sweetness. Flavoured cider is best suited to sweet dishes and desserts. Sharp, zesty deserts such as lemon tart are frequently served with summer fruits and therefore marry well with berry flavoured ciders like Kingstone Press Wild Berry. For further information please contact 0121 328 4336 or visit

Thatchers Unveils Stan’s – A New Name For Its Traditional Cider Range SOMERSET CIDERMAKER Thatchers has introduced two new canned ciders as part of a rejuvenation of its traditional craft cider range. The range, which comprises cans, bag-in-box, and draught ciders, has been given the name Stan’s, in honour of second generation cidermaker, Stan Thatcher. Two new, gently sparkling ciders, packaged in 330ml cans, are named Leaf Twister and Barrel Roller. Leaf Twister (5.0% abv) is a softly-rounded and mediumdry cider crafted with local bittersweet apples including Somerset Redstreak and Dabinett, reliving the joy of Stan’s orchards. Light gold in colour, Leaf Twister has a delicate fruity-floral aroma with a hint of spice. Barrel Roller (6.0%), which recreates one of Stan’s traditional cider recipes, uses local bittersweet apples including Tremlett’s Bitter and Dabinett to craft a robust, smooth, cloudy cider. Golden-straw coloured, Barrel Roller is high in smooth tannin fullness. Stan, grandfather to Martin Thatcher, grew up on Myrtle Farm in Somerset, and was a true artisan cidermaker. But what he loved most was sharing a pint or two of his lovingly crafted cider with his friends and customers in his cider shop. Three of Thatchers best loved traditional ciders are included in the Stan’s range in both bag-in-box and draught formats for the on-trade:

Trad. (6.0%) is Stan’s traditional cider. Mellow from the time it spends in our oak vats, naturally hazy from the bittersweet apples carefully chosen for the blend, and full on flavour thanks to controlled fermentation. Cheddar Valley (6.0%), with its distinctive orange hues, this smooth, robust, naturally cloudy cider is a Somerset tradition. For those who like their oak-aged cider medium dry, our cidermakers choose apples including Tremlett’s Bitter for its tannins, while Dabinett brings a rich, full body. Big Apple (5.0%) is crafted from vintage bittersweet apples including Tremlett’s, Dabinett and Somerset Redstreak. Thatchers Big Apple is a traditional cider full of flavour and big on personality. Medium dry, this still cider bursts with apple flavours and has a depth of character that only comes from generations of experience. Martin Thatcher, fourth generation cidermaker says, “I’m sure my Grandfather would be very proud to have his name on this range. He was a true artisan cidermaker and many of the skills and traditions we still hold dear today originated with him. “He was also a pioneer, and it’s therefore fitting that we are introducing our first two canned trad ciders in his name. These are two great tasting bittersweet ciders that have been made with Stan very much in mind, using the skills and craftsmanship that he made sure to pass down through the family.” See the advert on page 23 for further details.


Caterer, Licensee & Hotelier

May 2017

Bar and Cellar Equipment

Good Pints Come From Good Cellar Management PEOPLE VISIT hotels, pubs and restaurants for many different reasons, but one thing’s for sure; the drinks on offer are always near the top of the list. Sourcing the best beers, providing entertainment and getting the marketing right, will only get you so far; without a good quality product, served at the correct temperature, customers will go elsewhere. The cellar is at the core of every establishment, and management of the cellar is key to serving the perfect pint. There are a number of golden rules that must be followed if quality is to be assured. Keeping the cellar at the correct

temperature is essential, as is maintaining a regular cleaning routine, methodical stock rotation and a thorough staff training programme. Not only will good cellar management keep customers loyal but it also creates a more cost-efficient operation by reducing energy costs and wastage. The physical cellar environment is a key consideration. Energy efficient lighting should be installed and turned off whenever possible to limit the heat it generates. Locating any heat producing equipment, such as line fridges, freezers and icemakers, outside the cellar also reduces the workload of the cooling system. Ensuring the cellar is clutter-free will also help the cooling system to operate more efficiently. A constant temperature of between 11 and 13oC needs to be maintained. By monitoring temperature a landlord can make sure the beer is served at the correct temperature and the cooling system is operating efficiently. Overcooling a cellar by as little as 1oC, can increase cellar energy costs by as much as 10%. Customer complaints often follow if lines have not been cleaned properly or glasses are dirty. A regular routine of thorough cleaning will prevent the build up of scale, biofilm or bacteriological growth in the lines, helping to reduce wastage. Methodical stock rotation, keeping within ‘best before’ dates, is important as is keeping within recommended sales times. A keg or cask should be kept in the cellar for at least 48 hours before being served. Once on tap, a keg should last no longer than five days and a cask no longer than three. Staff training is vital for success Knowledge and training are crucial in maintaining high

standards and delivering great tasting products, especially beer. Highly trained employees directly impact on the quality of draught beers, helping to improve customer satisfaction and increase sales. Steve Lakin, national customer relations manager at Innserve, explains the many benefits of staff training. Customers value quality and will go elsewhere if the products served do not meet their expectations. Training can improve customer satisfaction through the delivery of a good quality product. Research has shown that drinks dispense and cellar management training can improve sales by 7%. It can also improve yields by 3%. For example, a single drip tray of waste can cost an outlet up to £14,000 in lost sales each year. Professionally trained employees also have an enhanced sense of their value to the business. This increased job satisfaction reduces staff turnover and helps to keep expertise within the business. Overall well motivated employees will deliver a higher standard of service to customers. To ensure the product is served in the best condition every aspect of the delivery system, from the cellar to the glass, has to be correctly managed. Temperature control, hygiene systems and stock rotation all have an impact on taste. The cellar must be kept at a constant temperature suitable for the products stored and not exceeding 12°C. The correct temperature will limit wastage, prevent fobbing and ensure customer satisfaction. The implementation of a regular cleaning routine is essential. A set day of the week should be assigned for the task to ensure line cleaning does not slip beyond seven days. It’s not

CellarCraft - The Perfect Serve Die-Pat Divisions

CELLARCRAFT has been created to empower you and your staff to achieve “the Perfect Serve”. Being passionate about “The Perfect Serve”, we have pulled upon experts within the industry with plenty of real experience and expertise to find out what the industry needs to ensure that every pint, in every town, regardless of brewery, pub company or the drink being pulled, can achieve the perfect serve. Pulling upon the experts has identified that on some occasions the advice, help and processes needed are not always well informed and sometimes not followed. This creates an issue with glass preparation and cellar hygiene, creating a poor drink being served with a resulting loss of custom and £££’s to you. Free guides and posters With this in mind we have created

FREE, easy to use, downloadable posters and guides that can be utilised by your team, available from our website. Ensuring they are eye catching and appealing with plenty of illustrations has meant that it’s easy to follow with simple ‘how to’ guides and problem solving support, making the perfect serve easy to achieve. This will increase your profits with less wastage and more pints being served along with more repeat customers. From cellar to glass Follow the guides and ensure that you serve the perfect pint, in your pub every time!!! Still have a problem? “Ask the Cellar Craft Team” and ask our experts a question – we are always happy to help. See advert this page and visit

DIE-PAT HAS just launched two new products, inset jug rinsers and a container rinser. These simple to use pieces of equipment are aimed at coffee houses, bars, restaurants, juice bars or anywhere there is a requirement for rinsing jugs, glasses and containers. Model CR01C container rinser connects directly to the faucet, it is easy to use and low cost to run, no electricity is required and the operator simply presses down on the platform to activate the spray. Containers up to 2 litres are cleaned in seconds. Models JR01A (1/6GN size) & JR01B (1/3GN size) jug rinsers are designed to be inset and connect-

just the beer lines that require cleaning; the cooler grills, dispense boards, walls and floors, all need to be cleaned to create a hygienic environment and maintain product quality for longer. Glassware must also be kept in the best condition; dirty or stained glasses can undo all the hard work in the cellar, with up to 90% of quality complaints traced back to glassware issues. Employees must be vigilant to ensure glassware is clean before a pint is pulled. Regular maintenance of the glass cleaner is needed to make sure it is working effectively and that residue is not left on the glasses after the cleaning cycle. Glasses should be renovated periodically and replaced when worn. Stock levels should also be checked regularly and stock rotated. The ‘best before’ date needs to be checked before a product is put on tap to make sure it will be served within its ‘on sale’ time. A keg or cask has to stand in the cellar for at least 48 hours before being served and a keg should be on tap no longer than five days and a cask for no longer than three. Training provides the essential skills required to efficiently run a bar and cellar; skills which may not be glamorous but are the cornerstone in building a solid reputation for a quality driven pub. Customers will return to a pub staffed by professionals who know how to serve great tasting beer. Customers expect the perfect pint every pint. By following the golden rules of good cellar management, owners of pubs, hotels and restaurants can deliver their customers’ expectations whilst reducing energy costs and wastage. ed to the water supply. Again, they are simple and low cost to run and effectively clean jugs and glasses in seconds. Die-Pat Divisions is the UK’s leading supplier of specialised commercial catering equipment hardware and plumbing components into the foodservice industry. Providing only the highest quality products, the firm takes great pride in the standard of equipment and customer service delivered to customers across the globe. With unrivalled knowledge and expertise, the team is also perfectly positioned to design and source products for bespoke applications. For further information please visit, e-mail or telephone 01327 311144.

The New Hijack iTilt HIJACK HAVE been at it again, innovating and improving their quality range of products The new Hijack iTilt, is a unique development in the care and dispense of your real ales. Using the iTilt is SIMPLICITY itself. Place a new cask on the frame, insert the Cask Ventilator, pop the handle into the stillage and tilt, that’s all there is to it. Your cask isn’t constantly on the move, iTilt does it all. Nothing could be simpler, and

Bar and Cellar Equipment there’s no springs to go soft with age, (as they do in time). Then again, Hijack leaf springs are longer lasting than all the other types of spring. The new iTilt fits all existing Hijack racking, single tier, two and three tier, plus of course the ever popular floor or bar mount. Hijack has been around for years, supplying the highest quality products to ensure you pull the perfect pint time and time again. The family run business is friendly and helpful and always willing to discuss your cellar needs. Ken Skelton, the company owner has constantly pushed the real ale handling and tilting technology and obtained various patents. Reader enquiries - Tel: 01423 563879 or visit

Start Saving Time and Money with LineClenze WITH LINECLENZE we can help you identify how much product you are wasting, how much money LineClenze can save you and how quickly you can see a return on your investment. The results may surprise you. We spoke with David Coe at The Holiday Inn, Telford and asked him how satisfied he has been with LineClenze both as a product and as a money saving device. David told us, “The time it saves is the most important aspect, from 3 hour cleaning periods every Monday afternoon – the cost saving means we will pay it back within the year. Very good.” LineClenze helps to save costs by reducing any risk to health when performing line cleaning as well as offering a fresh taste to the beer. We help to reduce the amount of beer that is wasted from rigorous, frequent cleans and in turn reduce the amount of time spent by staff cleaning. David has been working in the industry for over 20 years and said, “It would have been amazing if this product was around then. LineClenze as a company, the support is second to- none. Offering a trial period

just to see if it works is great.” The extended time between cleaning the beer lines saves time and money by: • Saving on ullage, up to 75% • Saving water • Saving time/labour • Saving cleaning materials • Extending the working life of the beer line • And, the quality of the beer is maintained • Environmentally Friendly. For example, if there are 10 product lines, with a 3 pint pull each, 30 pints are lost with each clean, every week. If a pint is approx £3.50, that is £105 a week lost. By increasing the time between cleaning, that saves £105 a week, so 3 weeks saves £315.00, then clean on the 4th week. Annually this is a saving of £4095. For a chain of 6 inns, that would represent an annual saving of £24,570 Telephone: 0800 170 1564, visit

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

The Fabulous Bench Boys WE ENDEAVOUR to produce a table which is going to suit your needs, and your budget. Our Standard Pub Picnic Benches are ideal if you are looking for a basic, cost effective addition to promote your outdoor business. • Delivered fully assembled & weather treated - ready for use. • Standard features x5 timbers to the table top. • Standard Picnic Tables are 100% screwed & bolted, no more nails! • Includes 50mm parasol hole "see Parasols & Bases". If you serve food to your outdoor seated areas, you may

Outdoor Leisure

wish to look at our Premium Picnic Benches. Premium Benches have a much larger table top surface area, and are therefore much more suitable in dining situations " Our Premium Picnic Benches are ideal if your establishment serves food, or if you just want to offer your patrons a more comfortable outdoor facility. Tables feature a larger seat (x3 timbers) and a larger table top (x7 timbers), they are also larger in width which offers a little more leg room. • Delivered fully assembled & weather treated - ready to use. • Greater width, larger seat and table top area, ideal for Gastropubs. • Premium Picnic Tables are 100% screwed & bolted, no more nails! • Includes 50mm parasol hole "see Parasols & Bases". For further details see advert this page.

Plan Your Playground in Good Time for the Season IN THE middle of winter in can be hard to imagine Spring when families will be out enjoying the weather and spending time and money in your establishment. But now is the time to set in motion the plans for a new playground. Even before you choose what you would like to install please bear in mind these points; • Make sure the equipment you pick is commercial grade (European Standard EN1776) and think about what sort of safer surfacing you want to provide. • Think about its location; parents want to be able to watch their children while enjoying their lunch, but those without children may well want somewhere more tranquil. See if you can compromise here. • You may well need planning permis-

sion, which is unlikely to be withheld. This last item alone could add 6 weeks or more to the process. And an appealing play area need not cost the earth – depending on the number of families you expect at any one time a budget of £4000 - £5000 all in could give a very useful and appealing addition to your site. Home Front Playgrounds offer a design and consulting service to help you get the most out of your premises. We have lots of experience in getting just the right play equipment installation – but act soon in order to take full advantage of the (hopefully) sunny weather to come. For further information, see the ad on page 30, call 0845 643 2373 or visit Please quote CLH200 when calling.

The Poda Company - Alfresco Dining from a New Point of View PODA IS a unique UK designed and manufactured 8 sided, 8 legged, raised covered platform for corporate hospitality; including hotels, theme parks, sporting venues and racetracks, to name but a few of the possibilities. It will provide you or your customers with a rentable or permanent facility and clients with fabulous unobstructed views from its elevated floor. Whether it’s a pop-up bar or café for Tiger Beer and Dusty Ape Coffee, a

VIP covered dining platform at the Polo or the central reception area for the BBC Antiques Roadshow; Poda will deliver a unique proposition to your customers. Be it an outdoor exhibition space for Swansea University or an internal Market Place for several Independent Living retailers; Poda will always surprise and delight. Why not look at your event from a new point of view this year. Visit our website for further information or contact David direct: David Trotter 07827 325737

May 2017

Caterer, Licensee & Hotelier



Caterer, Licensee & Hotelier

May 2017

Outdoor Leisure

Pepe Garden Furniture

PEPE GARDEN Furniture are a British family company established in 1992 as designers of extremely solid outdoor furniture suitable for use in Public areas as well as for domestic use and for the Care Industry. The timber used is certified as sustainable under the PEFC scheme and can be left outside all year round with minimal maintenance.

Let’s Take It Outside THE LONG, hot summer will be here before you know it… and soon, everyone will want to be outdoors! If you need reliable, commercial equipment that will deploy in minutes and store away cleanly when not in use then take a look at the legendary Cinders Barbecues. These LP Gas barbecues come with a full commercial warranty and time saving benefits like internal self-clean-

SPECIAL OFFER May and June Buy 5 Get 1 FREE

Vista Commercial

OUR ITALIAN designed and manufactured outdoor structures for the hospitality industry are the most versatile way of covering seasonal outdoor space or for creating a space for a new offering such as dining or wedding services. Maintaining the bottom line of your business is one of the great challenges of the hospitality trade. Occupying a fixed space with a fixed number tables is very limiting and only adds to the issues facing a hospitality entrepreneur today. At Vista Commercial we’ve come up with a unique solution for the outside space

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The company is the only UK company producing outdoor furniture that have awards for ergonomic excellence and safety in construction from FIRA ( Furniture Industry research Association) for the products in the range. In addition to the usual products of tables,chairs,picnic benches there are several most unusual pieces like different sizes of garden swings as well as rocking sunbeds,rocking chairs and Adirondack style chairs. Contact Charlie Edmondson to discuss your particular requirements and he will be pleased to prepare a quotation for your consideration. Hard copy brochures are available on request showing the full range. Email to or call the office on 01386 841989 ing for when the job is done! Already used successfully by professionals across the land, these British made barbecue grills are powerful, dependable and engineered to last. The recently enhanced website was designed with you in mind and is a useful resource for outdoor cooking – with blogs, best practice and always with sound advice for safety first. British manufacturer Cinders Barbecues Limited have been making quality foodservice equipment since 1984 serving professionals throughout the UK, northern Europe, USA and Canada. For more information call: 01524 262900 & See demonstration videos at: you’ve previously only been able to use during the summer months, and it comes in a number of shapes and sizes. From pergola style, fully enclosed structures including lights, music, sliding glass doors, remote controlled weathertight roof and infra-red heating to our ‘Restaurant in a box’ product, our versatile commercial structures are designed to enable you to operate 365 days a year. All our packages include remote controlled weathertight roof, lights, heating, music and sliding or concertina glass doors, planning permission application and process management, delivery and installation. We also have a comprehensive range remote controlled parasols and awnings, and soft touch or fixed glass barriers in a range finishes. Contact Nick Garnett on 01473 852004 or Web:

Outdoor Leisure

May 2017

Caterer, Licensee & Hotelier

A New Dimension In Creative Play THE FOUNDATION of excellent play starts from the ground up: with safe, creative and colourful play surfacing suitable for any installation.

Nova Sport Ltd specialises in the supply and installation of NovaPlay wetpour and rubber mulch surfacing for play areas and walkways. Both offer low-maintenance, porous play areas that are safe, sustainable and durable. Where artificial grass is preferred, Nova Sport’s PlayGrass is a durable and attractive addition to any play space, court or multi-use games area (MUGA), combining the realistic appearance of natural grass with a robust surface that requires minimal maintenance.

Whatever the surface, dull and dated play equipment stifles imagination. Capture children’s imagination with the exclusive new 3D rubber animals range. Not only do they enhance the look and feel of a facility but also create a greater sense of adventure to feed children's imagination and make play even more fun! The 3D rubber animals are safe, flexible, diverse, functional and add limitless play value to your leisure facility. For show-stopping play, from the ground up, contact: Nova Sport Ltd 01332 292202

The Safest Drinks Tray in the Alfresco World

SPECIFICALLY DESIGNED with the outdoors and outdoor adventurers in mind, muggi is an innovative new product that enables hot and cold drinks to be safely carried in any environment. This unique tray enables up to four mugs, glasses or bottles to be carried, which is ideal when you are out and about. It also has four non-slip rubber feet which allows it to rest safely on uneven surfaces. Made from lightweight, but extremely tough Polypropylene, muggi comes in seven vibrant colours blue, grey, red, purple, green, pink and a black recycled material.

muggi designer and owner, David Trotter, explains why he developed the product: Inventor, David Trotter said: ‘’the original muggi was designed to combat breakages and spillages on-board boats and yachts, however it soon became clear to me that it provided a safe way of carrying hot drinks in just about any environment. Muggi is perfect for when you are dining out Alfresco or on any outdoor adventure.” muggi is 100% British designed and made and guaranteed for 88 years! For further information on muggi and how to stock it, please visit Please contact David trotter 07970 029346 or email

Café Culture - Pavement Profit

WE ARE an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses. We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as

the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to

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Caterer, Licensee & Hotelier

May 2017

Outdoor Leisure

Empty Terrace Turned into All Year Round Revenue

CLIENTS OFTEN come to me with a similar issue. They have outdoor space with stunning views across cities, coastlines or British countryside, raised off the floor and vulnerable to the elements. I am not just referring to a raised deck 3 feet from the ground, but 7th floors and beyond.

Restaurants and attractions with these types of view are in high demand and so much valuable space is wasted through the winter months and wet summer days. That’s where Broadview come into play, providing workable, revenue generating solutions for everyone. As with many seaside towns and busy tourist spots inland, many activities are outdoors, with Bournemouth attracting tourists for its 7 miles of golden sands. Can you imagine what happens when it rains? You’ve got it, the attractions and restaurants fill up fast with customers spending their holiday funds. It’s just not practical to turn people away because the main building is full and the outside area sits empty. As an example, we have recently installed a B200 louvered roof system at the iconic Bournemouth Oceanarium, an art deco building right on the popular seafront. The new penguin enclosure houses a café with what was an open

Glassjacks Ltd

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

• Attract more customers with your own play area • Beautiful natural timber for long life • Huge range of designs to suit all budgets and areas • See more on our website

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

For more details. a full colour catalogue or to get a quotation Contact us today

0845 643 2373

air terrace overlooking the beach and Bournemouth pier. From here you can see the Needles and Old Harry Rocks on a clear day, it is a treat. There is also a window straight into the penguin’s home, where children and adults can be entertained for hours with their antics. Working closely with us and the architects, The Oceanaruim was granted planning permission for the triple B200 system with sliding glass frontage, LED lighting and heaters. After much careful planning the installation went ahead. On the second floor, 80 meters from the sea and open to the elements this clever aluminium framed system with integrated gutters provides exactly what the attraction needed. Birthday parties are being booked, teachers are utilising as a field trip classroom and happy parents sip tea whilst enjoying the view, as their children excitedly report on the penguin activity. Our client is now able to fully utilise this area every day of the year, whatever the weather. The B200 louvered roof system is versatile and elegant. Our expert installation team have faced so many challenges and overcome them all to create cosy usable spaces. With the B600 rotating AND fully retracting pergola now available, there really is something to suit everyone’s needs. For further information contact Broadview Luxury Shading on 01202 679012 or visit glassware storage boxes (glassjacks). If it’s just glassware storage boxes (glassjacks) you are looking for there is a new feature on our website, the “Glass Measurement Guide” where you simply insert your glass height and width to be directed straight to the glassjack you require. Our additional new products include compartment glass racks, dishwasher racks, barware and plastic glassware. Glassjacks Ltd have supplied products for over 5 years to thousands of delighted customers; from catering hire companies; race courses; hotels; bars; restaurants; golf courses; glass manufacturers; catering wholesale suppliers, event companies and many more. For your glassware storage box and glassware requirements please take a look at our new website

Exciting Ranges From Leisurebench Ltd.

HERE AT LeisureBench, we have been working hard to enhance the emerging trend in quality outdoor and indoor furniture. Fibre cement furniture: Suitable for outdoor or indoor use, our Fibre cement range comprises a table and bench set made from a composite material renowned for its strength and durability, with natural acacia wood legs. Fire pit tables: Fire pits have been popular for many years and this is a natural extension to this trend. Fire pit tables combine cooking and eating with the aesthetic appearance of a fire pit, added to the practicality of a table that can

be used for outdoor cooking or just relaxing. Madrid Set: Made from quality weather resistant resin in a continental style found extensively across Europe, this table and chairs set is suitable for outdoor or indoor use and benefits from the aesthetic appearance of Rattan, but with more durablity. Neptune chairs: Our Neptune range combines the look of a designer chair but built to last due to its sturdy robust polypropylene construction. For further information visit or call 01949 862920.

Outdoor Leisure

May 2017

Caterer, Licensee & Hotelier

Pelmondo Outdoor Heating Solutions from Renove RENOVE BASED in Ellesmere Port have been appointed as the exclusive distributor for Pelmondo outdoor heating solutions. Pelmondo invented the outdoor pellet heater over two years ago as an easy to use wood burning solution without smoke or ash. After extensive research, they introduced their first wood pellet based outdoor burner ‘The Fire Cube’ to a rave reception and since then have steadily increased their product portfolio with a number of attractive lines. For 2017 they have introduced their new ‘Fire Barrel’, an outdoor table mounted on a wine barrel with integrated burner and glass shield and the ‘Fire Table’ for sitting areas.

So why Pelmondo: 1. They are cheap to run … almost 70% less running costs than bottled gas. 2. They look great! 3. They are easy to light and to refill. 4. They are environmentally friendly with a neutral CO2 footprint. The outdoor burners are an ideal solution for Hotels and Restaurants as the owners love the look of the product and its ability to lift outdoor spaces. Customers love the natural wood flames and radiant heat from the burners. To request a catalogue contact Renove on 0151 601 9984, or send us an email on

Kirklees Developments Ltd Catering Equipment WITH OVER 35 years’ experience of designing and manufacturing barbecues and a variety of gas appliances with C.E approval Kirklees Developments now produce 2 sizes of hog roasters, to cook up to 200lb pigs. The 200lb pig roaster, the largest on the market, has a viewing window and wooden handles for comfort. It`s geared motor unit is 4 times the power of smaller roasters in its class. Chickens, jacket potatoes etc. can be cooked in the optional attachment & tall chefs may specify the optional adjustable carving brackets. Carving trays are also available. Our newest product is our

Decarboniser soak tank. Designed for ease of use and robustness. Fabricated from stainless steel with 150Litre usable capacity. Simply switch it on, leave your pans and grills in it overnight, take out the clean stuff in the morning. Kirklees Developments produce an extensive range of large professional catering grill & griddle barbecues including the widely respected Masterchef and Zenith ranges. The 8 burner Magnum has removable grills for easy cleaning and is most versatile due to its overall size and independently controllable burners. Tel: 01484 401134 Email: Web:

Your Outdoor Space Can Make You Money WITH ONE of our great canopies you can turn outdoor space into somewhere usable no matter the weather. The choice is vast – marquee-style with a clear roof (very funky) or a lightweight retractable. High-end rotating louver roof or fixed polycarbonate. Jumbo umbrella or garden gazebo. It is entirely up to you what you choose, however we will help with advice and options to make sure you make the most of your structure and your space.

In addition to the structure there are options for the roof and the walls – solid, retractable, clear, opaque and more. Then there are the lights, speakers and heating! For more help and information visit our website or give us a call. We are specialists in shade and shelter and we are ready to help. New for 2017, we have a new logo and new office – but the same great service. To get in touch, call 0844 561 7679 or email

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Caterer, Licensee & Hotelier

May 2017

Woodman Chairs

WOODMAN CHAIRS is a long established, dedicated chair manufacturer and wholesaler who make most of their own chairs. We offer a wide and varied choice of solid oak and beech chair and table styles – both modern and contemporary – with many finish and seat options. Included in our range is an exciting choice of sturdy bar stools and bar tables. The fact that we make gives us greater control and flexibility. It also enables us to offer bespoke chair and chair frame or component production to end customers or other suppliers and manufacturers looking for their own design or seeking to

Free Ventilation – Really?

PROPER VENTILATION is essential to maintaining good air quality in any environment. There’s no excuse for poor air circulation, especially since, when integrated with the heating system, ventilation is free, as Dave Garvey of Nordair Niche explains. In commercial buildings, good ventilation will keep bad odours, irritating pollutants and potentially harmful gases like carbon monoxide at bay. Plus, it prevents the formation of mould and/or mildew, which is vital for employee health and building hygiene – especially important when in a kitchen or food processing environment. Combined heating and ventilation solutions have been on the market for many years. The technology has been developed to the point that they now offer optimum energy efficiency while improving air quality. These systems rely on a degree of fresh air intake to operate. Nordair Niche direct and indirect gas-fired units, for example, provide both fresh and warm air in the building. Direct fired units work on a patented air recirculation system which supplies the amount of fresh air required to meet the changing requirements of the building, while maintaining a constant supply of fresh air into the burner. When fresh air is required, ventilation is quickly achieved as the dampers automatically adjust to provide the required amount of tempered outside air. The effect is almost instant as the fresh air is distributed evenly around the building. Since fresh air is delivered faster than it can escape by natural ventilation, these units slightly pressurise the air inside a building. Pressurisation causes the air to distribute evenly throughout, eliminating temperature stratification or ‘cold spots’ and ensuring every part of the building is usable at all times. Once optimum conditions have been reached, the system modulates the fresh air

Design and Refit 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 call 01884 841789, visit or email

input and utilises up to 80% recirculated air for maximum economy. When temperatures within the building change, a combined heating and ventilation system can respond very quickly, soon returning the interior to comfort conditions. Heat recovery is fast becoming the norm for such ventilation systems, reducing both running costs and harmful CO2 emissions into the atmosphere. This method of heating and ventilating premises does not require ductwork and is ideal for buildings requiring summer ventilation and regular air changes to maintain good air quality. Combining the heating and ventilation functions gives optimum control and avoids the problem of co-ordinating and balancing separate heating and ventilation units. The combined system also has significant benefits on the operation of the heating, since the system utilises a large air volume/low discharge temperature principle. Working together with Mitsubishi Electric, Nordair Niche were able to develop a bespoke heating, ventilation and cooling system solution for McDonald’s Restaurants Ltd that reduced running costs, was transferable across sites and improved customer experiences with a reliable, consistent and comfortable temperature inside all restaurants. The new Air Handling Unit from Nordair Niche is used for cooling, heating and ventilation and resulted in McDonalds Restaurants Ltd cutting their running costs by over £4500 for each site, whilst reducing their carbon emissions significantly. The fast food giant also saw a massive 35% reduction in energy consumption across approximately 650 UK restaurants following the installation of the Air Handling Unit developed by manufacturers Nordair Niche and Mitsubishi Electric. Intelligent combined heating and ventilation units are also an ideal cost effective and fuel efficient solution for a variety of industrial applications, warehouse and logistics, bars and restaurants. For further information, contact 01384 489700 or visit

KFive Evacuation & Access Products – Sales, Servicing and Training of Evacuation Equipment

KFive offers top of the range of access products, evacuation chairs and escape equipment. Established in 2004, this family run business offers first class service, excellent products, a maintenance service and training to all clients and customers. Working alongside a number of reputable manufacturers, KFive provides many market leading products such as, Evacuation Chairs, Wheelchair Ramps, Ski Pads, Stair climbers, Basket Stretchers and Accessories to many clients including Hotels such as Hilton Hotel group, Firmdale Hotels, as well as hospitals, local authorities, schools, universities, corporate enterprises and private customers. KFive have an excellent choice of evacuation chairs that are easy to deploy and have many features and benefits to ensure each requirement can be met with the best product. Our experience will help to ensure you receive the right support and advice whatever your need may be.

With a wide range of Stair climbers including the full range of Stairmate Products, Mobilifts and with a choice of other escape equipment and accessory products KFive cater for all building access and evacuation needs where assistance is a requirement or necessity. Through our comprehensive training programmes KFive will ensure your employees are competent and safe operators of evacuation and access products through our certified training courses and experienced trainers. For those businesses who wish to manage their own operators we have an excellent train the trainer course to ensure your business can achieve this. Ensuring you have the complete range of products and services KFive maintenance team ensure the evacuation and access equipment you have in your organisation is fully maintained and when required repaired or replaced in accordance with the required legislation. For more information visit: email: or contact us on: 01582 882839.

Pro Auction Valuers & Auctioneers

PRO AUCTION Limited are one of the leading specialist valuers & auctioneers. Providing a comprehensive range of services to ensure that the full value of surplus or redundant assets are realised, to maximum value, be that by a private treaty, tender or auction. Auctions are conducted on a regular basis, throughout Europe in the Hospitality, Catering & Leisure sectors. We provide valuation and sale advice on all classes of industrial and commercial business assets. Auction sales are conducted both on site and webcast

MAJIsign - Design, Print, Manufacture MAJISIGN ARE the UK’s largest manufacturer of chalk boards, A-Boards and pub displays. MAJIsign have invested heavily recently in large format printers allowing us to digitally print direct to our wooden displays and chalk boards that we design and manufacture in-house. With a new product designer joining the team we now offer 3D design

through our world-wide bidding platform. Pro Auction runs both traditional and online auctions throughout Europe, using the latest auction platforms and software, developed to meet the demands and needs of both the seller and purchaser. The company provides expert advice to insolvency practitioners, corporate recovery specialists and turnaround professionals. It is widely acknowledged as a leading provider of machinery and business asset advice – from initial valuation to exit strategy planning and implementation – helping clients through the whole process. Contact Pro Auction Limited on 01761 414000 or email

visuals & proof of concepts for our unique display products. This enables us to design and proof bespoke display products considerably quicker than constructing a prototype unit and allowing for amendments to the product design, branding requirements almost instantly. With an in-house design and print studio MAJIsign offer a full range of banners, posters and print for your premises often delivered in 3 working days. Contact us today to see what we can do to help your business on 0800 78 35 887 or email Alternatively see the advert on page 4.

Allen Pavitt Contracts Allen Pavitt Contracts is Europe's leading manufacturer and supplier of hospitality products. Our designs include the very latest style in banqueting and conference furniture currently leading the way for comfort and ease of use. All of our products are manufactured in the UK and include dance floors, folding tables, stages, conference chairs and tables. These are all guaranteed to perform in the most testing conditions within the busiest venues. We are particularly proud of our modern locking portable dance floor system with 21st century technology replacing high maintenance products!

Design and Refit

May 2017

Caterer, Licensee & Hotelier

To assemble simply push together and the locking floor is ready to use and will not come apart. Hard wearing laminate surface ensuring service free lifetime use. To compliment our exhaustive range of standard products, we also build bespoke items for other areas such as theatres and concert venues. Compatible with our other UK suppliers such as Burgess, our furniture provides the very highest standards of reliability, giving every confidence to the discerning hotelier. Other products within the range include table cloths, skirting, valances, chair covers and conference cloths. These are made to fit our chairs and tables plus those of other manufacturers. We would be delighted to discuss your requirements, and provide free no-obligation quotes call us now on 01404 890290 and visit

Kitchup - The UK’s First Online Marketplace for Kitchen Space KITCHUP HELPS match underused kitchens with a range of exciting food businesses, bringing more simplicity, flexibility and choice to kitchen space. Since launching in 2015, Kitchup has revolutionised the hiring of commercial kitchen space, supporting a wide range of businesses. The platform has provided a stepping stone for food start-ups that have outgrown home kitchens and need to scale with low barriers to entry. As well as supporting emerging food businesses, Kitchup has facilitated space for high-street restaurant chains, menu development, supper

clubs, food photography, cooking classes and corporate events. Currently listing over 60 kitchens across London, Kitchup provides kitchen owners the opportunity to earn additional income and maximise use of their space. With support throughout the process, Kitchup makes it easy to hire out your space. Join the kitchen economy. Email: follow: @kitchupuk web:

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

In addition, their customers really appreciate that their security concerns are dealt with in this easy to use system as offered by CardsSafe limited. If you are concerned about how CardsSafe works within the PCI scheme, Alan Gill from the independent PCI certifying company Orthus Limited states: “The PCI DSS standard encompassed 264 controls. CardsSafe helps to reduce the need to meet all of these through ‘compensating controls’ which allow businesses to comply to the standard without having to change the way they operate”. Please contact CardsSafe Limited on: Phone: 0845 5001040, Email: or Web:

Tel: 01404 890290 Complete Table system for Banqueting

Folding Tables Nylon Flock Plain Timber Laminate

Conference Cloth Table Skirting

Wheeling Folding Stage one man operation

Conference Tables Portable Dance Floor Easy clean no polishing Locks together will not come apart All Manufactured in the UK at one premises Allen Pavitt Contracts

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Caterer, Licensee & Hotelier

Design and Refit

May 2017

Capricorn Contract Furnishings CAPRICORN CONTRACT FURNISHINGS are now firmly established as one of the country’s largest stockist and supplier of quality contract furniture to cafes, bars, bistro's, restaurants, pubs, clubs and hotels. Capricorn Contract Furnishings are based in an 85,000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service

Custom Made Red Carpets WHATEVER THE event, whether its a wedding, a corporate ball or a grand opening, there's just nothing like a stunning, quality Red Carpet to create a memorable occasion. We at Custom Made Red Carpets produce just about any colour in any size & any shape. Red Carpets are now used as the traditional way of highlighting a grand event, be it a film premier in Leicester Square or a grand hotel wedding entrance. We have a selection of eight types & shades of Red Carpet, from our Splash All Weather range to Pure New Wool Velvet & our versatile best-selling Scarlet Red, all

Letters and Logos

WITH ALMOST 30 years experience in providing a wide range of signage and graphic solutions to many businesses throughout the south, Letters and Logos Ltd have a proven track record of providing quality products with a high level of customer service and after sales care. Our customers range from our local shop and plumber to international brands in the automotive, aerospace and retail sectors. On top of this we guar-

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. suitable for repeated use. Check our website for more details. Many clients use our services to match a particular colour, we are able to supply most colours from stock eg Cadbury Purple, Black, Orange, Royal Blue, Ivory White is very popular for Wedding Ceremonies. - see website for full stock list & colour images. Free sample packs are available, delivered in two-three days. Optional Fitted Rubber Safety End Plates to reduce trip hazards. Non – Slip Backing to prevent movement on polished floors. Scotchgard Stain Protection for added stain resistance. FREE DELIVERY / FREE NO OBLIGATION SAMPLE PACKS / ANY LENGTH, ANY WIDTH, ANY SHAPE / ALMOST ANY COLOUR / ALL CARPETS DOUBLE OVERLOCKED BORDERS Custom Made Red Carpets TEL: 01726 816572 / 07876 698730 EMAIL:

antee all our work! We can provide A-Boards, Banners, moulded or built up letters, window graphics, point of sale and wide format printing for wall decoration. All of which will help you to advertise your business cost effectively. If you are branding one van or a fleet of vehicles, no problem! We can produce printed and cut vinyl liveries for vans, lorries, cars, boats, and aeroplanes using only high quality vinyl’s that are warranted against shrinkage and fading. We manufacture signage in many materials including sheet or composite aluminium, foam board, acrylic and more. If you have any signage requirements, we are happy to help. Please contact us with your details on 01425 477281 or or see the advert on page 4.

Temporary Catering Facilities During Refurbishment

MOBILE KITCHENS Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment. We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period. The elements that make up our temporary kitchen


Make your events truly special! we can supply any colour in any length, any width & any shape.

A choice of seven types of Red Carpet always in stock for fast delivery.

and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project. For further information or to arrange a site visit, please email:, call us on 0845 812 0800, or visit our website:

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

From Economy Red for one off events to Pure New Wool Velvet for long-lasting luxury.

We can also supply just about any other colour: ask for a free sample.




Suitable for interior & exterior use. Heavy contract wear rated & Stain Resistant.

For your wedding package, we also stock Ivory White Standard 7mm & Ultra 9mm •

FITTED RUBBER SAFETY END PLATES to reduce trip hazards

NON-SLIP BACKING to prevent movement on polished floors


CALL OR EMAIL US NOW or VISIT OUR WEBSITE for enquiries, sales & FREE no obligation SAMPLE PACKS – see the quality before you buy!


01726 816572 / 07876 698730

Custom Made Red Carpets

We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period. The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right – Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

For further information or to arrange a site visit, please email: or call us on 0345 812 0800, or visit our website:

Design and Refit Contract Furniture Group

Contract Furniture Group 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 deadlines. 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, visit or email

RapidFit, by Rearo, An Instant Washroom Solution IF YOU are looking for an an instant, off-theshelf solution for toilet cubicles in a bar, restaurant or hotel then RapidFit, by Rearo, provides everything you need. Incorporating cubicles, vanity units & IPS, RapidFit can quickly transform even the most basic facility into a great looking, modern, functional washroom. The easy to install system is available in five modern laminate shades from leading industry supplier Egger. Laminate components are available in each shades allowing to mix and match and create a unique design RapidFit’s design allows for maximum flexibility. With a choice of panel heights and dimensions, it can accommodate most

Moleta Munro

MOLETA MUNRO is a contemporary furniture and lighting specialist, focusing on the source and supply of highend contemporary European designer furniture and lighting; the provision of lighting consultancy solutions; and the management of all associated delivery and installations. The family-run business works with a wide spectrum of brands and this year celebrates its tenth

typical configurations that may be required including transverse and adapted (disabled) installations All components come with a comprehensive five-year warranty. From their Glasgow manufacturing facility Rearo also manufacture and supply a full range of bespoke washroom solutions with a selection of ranges suitable for all budgets and design requirements. For more information, or to request a brochure, contact Rearo today.

year in the industry. Moleta Munro focuses specifically on projects within the hospitality sector and has recently worked on a range of prestigious schemes including a major refurbishment within the Novotel Les Halles (Paris) Hotel; the refurbishment of bedrooms, the foyer and bar at the G&V Hotel Edinburgh; and the refurbishment of the foyer at Adagio Aparthotel Edinburgh. Justin Baddon, the Managing Director, quotes, “We pride ourselves on having a creative flair for design and a highly skilled and professional approach to projects. We also try and champion new and innovative products to ensure our clients are always ahead of the curve.” For further information call 0131 557 4800 or visit

May 2017

Caterer, Licensee & Hotelier


Caterer, Licensee & Hotelier

May 2017

ANDREW GREENWOOD BUSINESS TRANSFER AGENT CRAFT BAKERS, PROM MAIN ROAD CORNER SITE IN AFFLUENT COASTAL TOWN, NEAR CHRISTCHURCH, EAST DORSET. Smartly fitted, air conditioned shop with large well equipped bake house. Retirement sale. Established by Vendors 27 years ago. Recorded T/O £183,053 (ex VAT) – 50% wholesale trade. SCOPE. New FRI lease – term negotiable - at initial rental of £12,500 p.a.x. - £69,500 + S.A.V. (Ref. CM.3705) LICENSED FRENCH CRÊPERIE & COFFEE SHOP (Restricted A3 Use), AMIDST FASHIONABLE SHOPPING THOROUGHFARE, COASTAL RESORT OF SOUTHSEA, HANTS. Character property, tastefully decorated with a wealth of wooden display shelving. Retailing a few Delicatessen lines with both Full-On & Off Licences. Ground floor seats 20, first floor seats 12 & Roof Top Patio seats 8. Service counter with Espresso & 2 Krampouz Crêpe makers. Rear Prep Kitchen. Open short hours – closing at 4.30 pm. Scope for evening opening. T/O £1,200 pw. New 15 Year Lease available at £11,400 p.a.x. £45,000 + S.A.V. (Ref. C.3699) LOCK-UP DAY TIME COFFEE SHOP (A3 USE), PROM POSN AT MAIN RD JUNCTION, IN CENTRE OF COMMUTER TOWN, NR. SALISBURY, WILTS. Character Grade II Listed Bldg circa 17th Century. Close to arterial road & historic attraction. Air-conditioned with Italian theme & seating for 40. Catering kitchen & 2 parking spaces. Open congenial hrs – 6 days. Same hands 10 yrs. T/O £1,500 pw (not VAT reg). GP 70%. Leasehold at rental of £12,000 p.a.x. - £29,500 + S.A.V. (Ref. C.3690). FREEHOLD FISH & CHIPS TAKE AWAY (A3 & A5 USE), WITH SELFCONTAINED 1 BEDROOM FLAT ABOVE, OPPOSITE WATERFRONT DEVELOPMENT, EASTERN OUTSKIRTS OF SOUTHAMPTON. Run by same family since 1946. Well fitted to include Preston & Thomas 3-pan island range. 1 dble bed etc flat above. 2 rear parking spaces. Offering traditional menu with scope for deliveries. Open congenial hrs –closed at 7/8 pm – 6 days. Takings £3,000 p.w. Accts record a T/O of £123,289 (ex VAT). GP 56%. A RARE OPPORTUNITY. - £269,950 + S.A.V. (Ref. C.3607)

RoMsey (01794) 522228

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Tel 01202 552333

Property and Professional

Navigating Loan Negotiations: Tips For Hoteliers

By Jenny Sargeant, Partner at Fladgate LLP

FOR THOSE setting up a hotel business an inevitable part is negotiating financing arrangements. Hotel lenders will want as high a level of control as possible over any new hotel business due to the higher risk profile. However, hoteliers need to be aware that giving up too much control can stifle their ability to be responsive to market demands. Whilst not such an issue on day one, this could have a large impact on the business down the line. To find a middle ground it is important to be aware of the following three key objectives for the lender: Ensuring appropriate security is taken over all assets Lenders need to take security over all key business assets to ensure that if the loan is called in they can sell the business as a going concern. Lenders will want to take “fixed security” over as many assets as possible. This imposes a high level of control and prevents disposal without prior lender consent. “Floating security” is the alternative to fixed security and is taken over lower value assets which fluctuate in the course of business operations (such as FF&E and stock). Consent is not required to deal with these assets unless an event of default has occurred under the loan agreement. It is important to ensure all assets where flexibility is required are excluded from the fixed security. Hoteliers should also carefully review bank account arrangements proposed by the lender. Lenders prefer business profit to be paid into blocked accounts (i.e. inaccessible to the hotelier); it is then used to pay the interest on the loan. The hotelier needs to ensure that sufficient working capital is held back from these accounts including funding for its capital expenditure programme. The diligence process that the lender’s advisers will undertake is a very full one as the lender needs to review all assets to assess the risk profile of the business (property title,

employment contracts, supply contracts, IP information, bank accounts, booking systems and any management or franchise arrangements). The hotelier can help to speed up negotiations by ensuring information is properly collated and made available to the lender.

Having financial checks and early warning signs of poor performance The loan agreement will include financial covenants to enable the lender to call in the loan if there are signs that the business is failing. Usual covenants will set markers around the value of the property asset, the trading value of the business and the level of profit and compare these values as percentages against the value of the loan and/or the interest payable. It is important to be aware that where covenants are breached the lender has the right to call in the loan. Even if a lender is likely to allow a borrower time to remedy minor breaches, this cannot be relied on. It is therefore important that the financial covenants are set at realistic levels at the outset. Lenders monitor performance by requiring the hotelier to provide detailed business information (usually monthly management accounts). A recent case where two directors were struck off for giving misleading financial information to their lender highlights the importance of ensuring that business accounts are kept in good order and that accurate information is provided to the lender.

Preserving the value of the lender’s security Covenants like restrictions on lettings and refurbishment without lender consent impose control for the lender to preserve the value of the property asset. However, this can impact decisions a hotelier considers to be key to brand and hotel offering (and not decisions where it welcomes third party intrusion). A good compromise for lettings is to negotiate thresholds under which consent is not required (i.e. level of rent, length of term). For refurbishment it is advisable to agree a regular maintenance programme that can be carried out without consent so that only larger projects require lender approval. Although negotiations between lender and hotelier can be tricky to navigate, ultimately both parties want the business to be successful. Being mindful of the motivators for lenders when entering into negotiations helps to ensure negotiations are solution focused and that the best result possible is achieved for all.

The Fordwich Arms on the Market with A W Gore

A W GORE & CO’s TENTERDEN OFFICE is pleased to offer an established, popular and classic public house which has been in the same hands for 23 years and now on the market due to retirement.

THE FORDWICH ARMS is located in the small town of Fordwich, which is approximately 3 miles east of Canterbury and accessed from the A2 and A28. The property is situated in an idyllic position overlooking the River Stour. The Fordwich Arms is a traditional food led pub with parquet floored bar areas (40 covers) and carpeted restaurant (30 covers) with

two open fireplaces. The trade kitchen at the rear is very well fitted including a 6 burner range cooker and fume extraction. Off the servery is a fully fitted level cellar and dry store. Externally to the side of the property is a car park for some 10 vehicles and to the rear is a riverside trade garden with patio and decking areas with ample picnic tables. The private accommodation includes a master bedroom and two further double bedrooms. The Laurel lease has five years remaining and there is a partial tie to the EI Group Plc. The current rent is £39,000 per annum. Offers are invited in the region of £120,000. For further details please contact A W Gore & Co. Tel: 01580 766522.

The Brown Cow, Keighley, West Yorkshire for Sale PORTSLADE


• Real ale freehouse

• 16th century inn

• 2 bar areas

• 45 cover restaurant

• Trade garden

• Games room

• Smoking solution

• 3 bedrooms

£380,000 FREEHOLD

• Covered patio

• 3 bedrooms

£325,000 FREEHOLD

BRIGHTON KEMP TOWN • Open plan bar


• Retirement Sale

• Bars & restaurant

• New private lease

• Car Park

• Rear trade patio

• Riverside garden

• 3 bedrooms

£120,000 LEASEHOLD


• Basement cellarage

• No accommodation £90,000 FREE OF TIE LEASE


• Prominent village pub

• Retirement Sale

• Grade II Listed

• Open plan bar

• Bar & dining room

• Trade patio

• Courtyard patio

• 100% wet trade • 3 bedrooms


• 2 bedrooms




• Village inn

• Large patio areas

• Garden & car park

• Car park

• Potential 5 letting rooms

• 3 letting bedrooms

• Managers flat


TENTERDEN 01580 766522

• Manager’s bedsit

• Free of Tie


BRIGHTON 01273 565621

THIS AWARD-WINNING inn is located on the edge of the populous West Yorkshire town of Keighley only 3 miles from the famous Pennine village of Haworth (Bronte country). This prominent 3 storey property was originally built around 1820 as 4 individual back to back cottages that were then all knocked through to create the current inn. The property is of stone construction with rendering to each side and sits under a pitched Welsh slate roof. A small entrance porch to the front provides access to the trading areas. These consist of: Lounge/Bar (circa 50+ plus standing) has unique bric-a-brac, numerous cask ale pump clips on display and a multi fuel burner to one end. There is a bar server of wood construction offering 7 (seven) cask ales. Multi-use Lounge/Meeting Room (c20+ plus standing) leads off from the main Lounge/Bar and can be used for many numerous occasions. These include overflow drinking area, private meetings or small private par-

ties. There is a sliding door to enable the room to be selfcontained for privacy purposes and a small bar serving hatch of wood construction to one side. Spacious ground floor beer cellar with cask racking. The owner’s accommodation has 3 bedrooms (2 double/1 single) and private access. The 2nd floor of the property is derelict however mirrors the footprint of the floor below. This provides opportunity for the introduction of a B&B letting facility if so desired (STPP). To the front of the property is a spacious grassed area (not included in the title deeds) with wooden picnic benches. There is no car park for this business however the unclaimed land surrounding the property provides parking spaces for up to circa 30 cars. Price: £225,000. Tenure: Freehold. Rent (if applicable): N/A. Landlord (if applicable): N/A. Turnover (annual) c£210,900 (inc VAT) to Aug 2016. Wet:dry split: 100% Wet. Contact the agent, Guy Simmonds, on 01332 865112.

6 Clarendon Place, King Street Maidstone, Kent

01622 685261


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Property and Professional

May 2017

Caterer, Licensee & Hotelier


Zero Hours Contracts in Hospitality Errors In Shift Allocation Could Cost You Your Business and Your Freedom By Laura Farnsworth, Lewis Silkin LLP

WITH THE latest ONS figures estimating 910,000 people in the UK to be employed on zero hours contracts the use of these contracts is a hot topic for those industries becoming increasingly reliant upon them.

The hospitality industry in particular has embraced this new way of employing staff, with ONS figures last year showing that the ‘Accommodation and Food’ service industry employed the largest proportion (22%) of zero hours contract workers. Why use them? Zero hours contracts allow businesses to engage staff without an obligation to guarantee a minimum amount of work. For businesses with a fluctuating need for staff zero hours contracts can be a cost effective way to engage staff as and when needed to meet seasonal and other demands. Controversy Zero hours contracts have had a bad press. Back in 2013 they became the subject of a media storm with the press proclaiming that they exploited workers and removed job security. Employers in the hospitality sector were the target of much criticism, with reports of zero hours workers being denied basic employment rights, such as holiday pay and national minimum wage, being given little or no notice of cancelled shifts or being required to make themselves available for work even during periods when the employer had no work to offer (so-called exclusivity requirements). In the lead up to the 2015 general election zero hours contracts became a political hot potato, with all three main political parties making reference to zero hours contracts in their election manifesto. The main focus was on exclusivity clauses. The coalition government drafted legislation to make

Are You Focused?

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

exclusivity clauses in zero hours contracts void, which was then brought into force by the Conservative government in May 2015. Not long afterwards, further legislation was enacted to give ‘teeth’ to the legislation, so that zero hours workers who are dismissed or suffer detrimental treatment as a result of breaching exclusivity requirements can now bring a claim in the Employment Tribunal. Despite these changes to the law to protect workers, the use of zero hours contracts continues to be a contentious issue. Nevertheless, they remain a popular way to engage staff. There have been several recent reports of large restaurant, fast food chains and retailers offering their zero hours staff the option to move on to permanent employment contracts with a minimum number of guaranteed hours each week. Interestingly, a large proportion of staff have opted to remain on zero hours arrangements, demonstrating that many working under zero hours arrangements appreciate the flexibility they allow. If you engage staff on a zero hours basis, or are considering doing so, there are some factors to consider in order to reduce the risk of becoming the subject of negative media attention: • Be clear and transparent about the rights and obligations of zero hours worker in a written contract. The terms of their engagement should make it clear what their employment status is (most likely employee or worker) and their entitlement to certain key rights, such as holiday pay and sick pay. • Be careful not to discriminate against zero hours workers who turn down work offered. Much of the media focus has been on the pressure on some workers to accept work offered for fear that their employer will stop offering work if they turn shifts down. This is a form of exclusivity, even if the contract does not explicitly prevent a worker from working elsewhere. • Regularly assess your use of zero hours contracts and consider whether in some cases it would be more appropriate to offer workers alternative arrangements, such as fixed-term, part time or permanent contracts.

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: or visit

By Naomi Hanrahan-Soar is a Senior Associate in the immigration team at Lewis Silkin LLP THE SIMPLE error that could put you in gaol. Don’t risk a prison sentence for simple compliance issues:-

Most employers understand they have a legal obligation to ensure employees have the right to work for them. However, very few appreciate how precise those laws are and how huge the cost of non-compliance can be. In ten years of advising on UK immigration law, I have not once audited a new client who was totally compliant. If your employees work variable hours you are even more at risk. What kind of penalties are we talking about? At worst, your business could be fined an unlimited amount and the person deemed responsible could be imprisoned for up to five years. For that penalty to apply, you should reasonably have known you were employing someone to work illegally. Not that you actually knew, but that you should have known. That’s a lot easier than you might think. The starting point for illegal working penalties is £20,000 per worker who is found to be working illegally. I have come across numerous such penalties for hotels and catering companies where they have unknowingly employed someone on a fraudulent passport, someone who worked beyond their visa’s limitations or beyond their visa’s expiry date. Fraudulent passports are almost impossible to identify, so the only way to protect yourself from such fines is to ensure that you have completed a 100% compliant right to work check and you have robust systems in place to ensure ongoing right to work monitoring. In typical legal fashion, the requirements for a compliant right to work check are pedantic and not necessarily logical. The only way to ensure you are getting these absolutely correct is to be up to date with the legislation, tick every box (no matter how ridiculous) and follow up with the checks and systems required after the initial right to work check. It’s not rocket science but it is pernickety so you can’t rely on logic or the spirit of the law. At one mock audit and training session I provided to a client not long ago, it was clear they were incredibly diligent about compliance. They had incurred a penalty after a HMRC tip-off that a student had worked more hours than

allowed. Students who hold a Tier 4 General visa are restricted to working a maximum of 20 hours per week during term time. Under the new regulation, allowing the student to work more than this, could lead to prison as the employer “should reasonably have known” the employee worked illegally. The audit then revealed that the employer had made a perfectly logical conclusion that 20 hours per week was the same as 40 hours per fortnight. Not so sadly. The Home Office have recently dictated that the 20 hours per week is measured from Mondays. So not only do you need to take a 100% compliant right to work check including evidence from the student’s university of their term dates, you also need to fit into the Home Office’s working week, even if your own shift allocation system is run on a fortnightly basis, for example. The Government is trying to create a “hostile environment” for illegal migrants by making it hard for them to work in the UK. It requires fewer man hours and less cost for the Government if they can effectively outsource the regulation of these policies to employers. The Government then regulates employers through audits and cross-referencing information with other agencies. Hospitality sector employers dominate the public register of illegal working penalty recipients. The Byron Burgers scandal was surprising in part because of the public reaction to an employer acting as required by law, and partly because they were given prior warning of the audit. Not all employers are so lucky. Smaller hospitality companies in particular are often subject to surprise audits by scary enforcement officers, keen to nab illegal working racketeers. In reality, most offenders are accidental rather than racketeers. With Brexit an ominous cloud on the horizon, compliance will only become more important and more challenging. That’s not to mention the requirement to establish which European employees will still have the right to work in the UK or not. When restrictions on free movement to work are introduced, it will be necessary categorise European nationals. Documentation that was not previously required, will almost certainly become so. Many employers, are supporting the necessary applications to document European employees now, in preparation. If you wait until you receive a penalty it may be too late for full damage control. Don’t risk your business when some simple proactive action now, could prevent crippling fines in the future.


Caterer, Licensee & Hotelier

Property and Professional

May 2017

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.






Destination Food Led Pub/Restaurant Character Bar & Dining Areas (90) Spacious 2 Bed Private Accommodation Trade Gardens (50+), Car Parking Exceptional Business Opportunity New Free of Tie Lease. Initial Rent Free Period

Substantial Country Hotel & Restaurant Bar (18), 2 Restaurants (74) 14 En-Suite Letting Bedrooms Flexible 3 Bedroom Private Accom Gardens, Car Parks & Small Paddock Area

LH £29,950


FH £545,000


DEVON TOWN Impressive Licensed Daytime Café & Coffee Shop Extremely High Standard Throughout Prominent Town Centre Trading Location Main Café/Restaurant (50), Mezzanine Seating (20) Retail Sales Area of Potential Seating Area Excellent Levels of Trade & Genuine Potential

LH £85,000





Established Daytime Only Cafe Shopping Centre Close to City Centre Cafe Seating Area (44), Outside (12) Profitable Business from 6 Days Trading Self Contained 2 Bedroom Flat

Well Presented Licensed Restaurant & Bar Trading Evenings Only Basis Restaurant Area with Seating for 44 Impressive 3 Bedroom Owners Apartment Much Sought After Cornwall Coastal Town

Extremely Well Regarded Daytime Cafe Dorset Town Centre Close to Coast Cafe Dining Area (26), Al Fresco Seating (10) Impressive 2 Bedroom Owners Accommodation Outstanding Catering Opportunity


FH £85,000


FH £395,000



LH £50,000

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 Visit the website at or the Blogsite at

Unique Residential Development Opportunity, The Three Tuns Inn, Devon STONESMITH OF Exeter are offering a rare opportunity to acquire a substantial character property for refurbishment and redevelopment, with an additional building plot for two 3 bedroom semi-detached cottages. Or, alternatively, a substantial 5 bedroom property with the benefit of 5 self-contained letting bedrooms/self-catering units situated in the much favoured Exe Valley village of Silverton. The Three Tuns Inn is situated close to the centre of the extremely popular village of Silverton.

The Three Tuns inn is a character picture postcard Grade 2 Listed thatched former village inn with origins reputedly dating back to the 17th Century. The business is now closed. In March 2017, planning permission was granted allowing the change of use of the premises to a 5 bedroom residential property, together with the demolition of the accommodation block in order to build two 3 bedroom semi-detached cottages. For sale on a freehold basis, The Three Tuns Inn is on the market for £425,000. The vendor will also consider selling the two building plots for a price in the region of £200,000. Full details are available from the website and viewings arranged by calling 01392 201262

The Fox & Fiddler, Colchester, Essex on the Market PLYMOUTH CITY



Well Regarded Licensed Daytime Cafe Trading 6 Days a Week Main Cafe & Restaurant Area (28) Pavement Seating Area (8) Early Appointment Recommended

Quintessential Thatched Free of Tie Village Inn Attractive & Popular Devon Village Bar & Dining Areas (50), Restaurant (20) Skittle Alley/Function Room Superior 4 Bedroom Owners Accomm. Trade & Private Gardens, Customer Car Park

Daytime Town Centre Coffee Shop Lucrative Coastal Town Trading Position Main Cafe Seating Area (34+) Daytime Trading Easy Menu Scope to Increase Trade

LH £34,500


LH £75,000



LH £69,000


01392 201262

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

LEADING NATIONAL Licensed Property Agents Guy Simmonds have been instructed to sell the highly impressive 15th century Fox & Fiddler, situated in the highly sought after town of Colchester. Martin McConnell said “this well established inn is offered on a highly desirable private ‘FREE OF TIE’ lease. Our client operates the pub on a 100% wet led basis and therefore offers immense potential for a new hands-on operator partnership to take the business to the next level by exploiting the tremendous food potential and also by focussing on an intensive marketing campaign to promote the diversity of the premises for being used for wakes, parties and private functions etc.” This delightful property features a traditional and inviting Public Bar (circa 20+),

a relaxing Lounge Area (circa 20) and a versatile Private Dining Area/Snug (circa 10+). There is a highly impressive 2 bedroomed owner’s apartment and an additional 2 self-contained apartment – ideal for letting or staff accommodation. There is also a courtyard Beer Garden at the rear and Patron’s car parking facilities for circa 6 cars. McConnell added “This is truly an exceptional opportunity to purchase a well-established business and home that offers untold growth potential! Hence, speed is essential to secure and expect a sale to be agreed extremely swiftly!” Price: £75,000. Tenure: Leasehold - FREE OF TIE. Turnover: Advised current turnover is circa £260,000 (incl. VAT). Trade Split: 100% wet. Rent: £40,000 per annum. Landlord: PRIVATE. Contact the agent, Guy Simmonds, on 01332 865112.

Thinking of selling? Regional Specialists National Exposure


PRICE: £295,000


PRICE: OIRO £400,000


PRICE: OIRO £400,000


• Fabulous Grade II Listed Coastal Inn in Beautiful Village of Strete • Main Bar and Lounge Area, Raised Dining/Restaurant with Coastal Views Trade Patio & Beer Garden with Children’s Play Equipment • 2 Bed Owner's Flat • Currently Closed, Great Opportunity and Priced to Sell


REF: 2765

• Beautiful riverside country freehouse nestled in the Piddle Valley • Extensive open plan trading areas with character and light • 3 Luxury En-suite Bedrooms (rated 4 Star AA) • Comfortable 2 Bed Owner’s/Managers Flat • Impressive turnover with further untapped potential

PRICE: £40,000



REF: 2733

• On the instructions of Heavitree Brewery Plc • Highly Visible Roadside Inn with Substantial Beer Garden & Car Park • Main Bar Circa 30 Covers, Games Area, Dining Room with Circa 28 Covers • Pretty & Extensive Trade Garden with Children's Play Equipment • First Floor 4 Bed Living Accommodation

REF: 2736

• Licensed Restaurant with Stunning Views Over Brixham Harbour • Well-Equipped Premises Suitable for a Number of Catering Uses • First Floor Restaurant Spaciously Seating 44 • Second Floor Trade Area or Owners 2nd Bedroom • Owners Accommodation with Balcony and Kitchenette


REF: 2068


REF: 2742


PRICE £199,999


REF: 2197





• Well Established & Hugely Successful Restaurant • American Diner Themed Trade Area with Seating for 28 • Currently Trading Daytimes only with Scope to Increase into the Evenings • Self-Contained 2/3 Bedroom Accommodation • Sensible Offers Considered



PRICE: £49,950


• Established Mobile Fish & Chips Business • Regular Weekly Rounds & Strong Customer Base • Trading 5 Evenings and Catering for Private Functions & Fetes • 4 Pan Range with 2 Chip Scuttles • Strong Turnover with Impressive Net Profit


PRICE: £39,950

• Well Located Lock Up Catering Premises in Popular Parade of Shops • Currently Operating Daytimes only with Huge Potential to Extend • Main Trade Area Seating 30, Commercial Kitchen • Large Basement Storage Area, Private Parking Space • Suitable for a Range of Catering Uses



REF 2446


• Fabulous Bar/Restaurant Opportunity in Heart of the South Hams • Character Building with Ground Floor Space • Shell Unit Ready for Fit Out, Parking Available • Priced to Sell • Alternatively available on shorter lease

PRICE: OFFERS OVER £200,000 – 999 YEAR LEASE REF: 2635

01803 212021


May 2017

Caterer, Licensee & Hotelier


Licensing and Planning: Why Collaboration Pub Defender Founder Joins Forces With Law is Key for a Sustainable Night-Time Economy Firm To Help Pub Tenants Get A Fair Deal By Louise Portman, legal director and specialist licensing and planning lawyer at Shakespeare Martineau report is therefore recommending that proposed changes are URGENT ACTION needs to debated now and trialled through a number of pilot schemes. be taken to help balance a Other issues that have been highlighted are proposals to thriving night-time economy address the costly delays that licensing appeals can cause, and with city centre residential development. It’s an issue fac- the report suggests that they are handled by the Planning Inspectorate. In the current legal system, if a person or business ing many local authorities in is dissatisfied with the decision of the licensing authority, their the UK. On one hand, restau- appeal goes straight to the Magistrates Court. However, because rants, pubs, bars, and clubs many lay magistrates are not trained in licensing, they are not play a vital role in creating best placed to adjudicate on the detailed legal issues or undervibrant city centres but on stand the technical evidence sufficiently. This means decisions the other, excessive noise and are rarely dealt with quickly and consistently. Increasing pressure on available court time can mean it takes longer for the other disturbances are a appeal to come before the court. These delays are expensive growing concern for resiand could cause a business to fail if it is unable to plan for the dents. It is a challenge that must be addressed to protect future, or in some extreme cases, if it is unable to operate until the outcome of their appeal is known. Training Planning the licensing trade, while Inspectors to deal with licensing appeals will ensure that they acknowledging the need to are processed efficiently and consistently, within an established boost housing supply in the UK will inevitably and proven appeal framework. It could also allow scope for mean an increased focus on city centre living. appeals for less contentious matters to be made by written repThe House of Lords Select Committee has recently published a report following its review of the Licensing Act 2003, which has been on the statute books for 11 years. One of the major issues that have been highlighted is the tension between the separate planning and licensing regimes and how this has created adverse impacts on established licensed premises in city centre locations. There have been numerous cases where planning permission has been granted for residential accommodation in close proximity to an established licensed venue, and as a direct consequence of the noise complaints of new residents, the permitted licensing hours of the business have been reduced. This can have a detrimental impact on the venue’s commercial viability. Having identified this issue, the report explores how more joined-up thinking between planning and licensing could be a positive step towards creating a sustainable night-time economy. One of the more prominent yet radical recommendations of the report is to integrate licensing and planning committees. There have been many cases where a new restaurant or bar gets permission from the local licensing committee but not the planning team or vice versa. Similarly, the terminal hours they are granted have also varied. This lack of coordination between the two committees can cause confusion for licensees. For example, they could receive an approval from one committee and a refusal from the other for the same business proposition, or approvals dictating different trading hours. Although combining the two committees will involve amendments to the Licensing Act 2003 and planning and licensing policy, it is essential that the system is reformed so that the bigger picture is taken into account. This will ensure that licensing and planning officers work in harmony and increased oversight will allow any potential problems to be addressed and ironed out at an early stage. After all, no one wins if a planning permission granted to “Peter” means that “Paul” loses his licence. The

resentation; saving both time and money for the licensee. The report’s suggested move to abolish or significantly amend the Late Night Levy (LNL) will be music to many licensees’ ears. Although initially set up to raise funds to mitigate crime and disorder at night, it is apparent that LNLs are not working effectively and are often viewed as unfair. However, there does need to be a system in place that aims to improve conditions for the night-time economy, whilst protecting the interests of urban residents. Initiatives such as Business Improvement Districts (BIDs) and the appointment of the Night Czar in London are welcomed proposals – bringing additional flexibility and knowledge to help improve standards and tackle issues at a local level. Although at this stage, the Committee’s findings are just suggestions and may or may not result in legislative change, the report is sending a positive signal to the UK’s licensing sector. Licensees should not become complacent and wait for the changes to be enacted however. Instead, they should see this as an opportunity to actively promote change in their area by engaging with local planning and licensing forums. This will allow them to influence emerging policy, helping to protect their businesses going forward. Licensee’s should also be alive to planning proposals in the vicinity of their business and not be afraid to engage with the local planning authority to ensure that any residential proposals have appropriate safeguards in place to prevent adverse impacts on their business. In some cases, it may even be appropriate to seek funding from the proposed development to enhance noise insulation and sound systems. The report has acknowledged the disconnect that exists between planning and licensing regimes, but with greater collaboration and engagement, local authorities can succeed in building a thriving night-time economy into an environment that people will want to call home.

DAVE MOUNTFORD one of the founder members of the Pubs Advisory service, has joined forces with Rob Cooke, a specialist dispute management lawyer with leading law firm, Lupton Fawcett, to endeavour to bring the unequal bargaining position between PubCos and tenants to an end. The Pubs Advisory Service campaigned to introduce the Pubs Code, which was designed to free pub tenants from their traditional ties with large pub operators. However, since the Pubs Code was brought into statute in July, more than 80 tenants have gone to arbitration following disputes between the two parties and Mountford believes tenants are still not getting a fair hearing, even with arbitration. Mountford, who set up his own consultancy, Pub Defender, has successfully brokered agreements over the years, but believes that despite the good intentions of the Pubs Code to help break the tie, it has had very little impact.

Commenting on the current situation, he said, “The Pubs Code was obviously designed to stop the continual exploitation of tenants but unfortunately the adjudicator, Paul Newby, has not yet managed to interpret the code and deal effectively with the number of arbitration referrals made. If anything we have seen an increase in the sort of cases that resulted in the necessity for legislation in the first place. “Many have said that this is because he has a conflict of interest following his time working with PubCos, when he was at leisure property agents Fleurets. “With the Pubs Code adjudicator appearing to be doing as little as possible to implement the new law, someone needs to be on the side of the tenant to ensure there is a fair deal. That is why I have teamed up with the legal team at Lupton Fawcett, led by Rob Cooke, as they have the experience, gravitas and approach to make an impact on the sort of appalling business practices that we know are still going on.” Speaking about the new partnership, Rob Cooke, said, “We will certainly be putting our combined experience within the leisure and pubs industry to good use by getting a fair hearing for the tenant to enable them to exercise the right to make their own decisions about what is best for their business.” Dave Mountford can be contacted on or 0779 2198954

Win a Sensational Trip to New York Plus monthly cash prizes and experiences

‘Your Dram. Your Way’ is a 9-month scratchcard promotion that rewards both you and your customers. Glenfiddich will send activation kits to 4,800 UK venues, including a total of 403,000 scratchcards, glassware and point of sales materials to advertise the campaign. The Consumer prizes include two ways to win a trip to New York, £100 Red Letter Days experience vouchers and bespoke Glenfiddich nosing glasses. The prize pool for consumers is worth over £5m and every card is a potential winner, making this a compelling promotion for your customers and a fantastic opportunity to drive Glenfiddich sales. The trade can also win tailor made trips to New York or Red Letter Day experiences by simply encouraging customers to register their scratchcards on the Your Dram. Your Way microsite. Its as simple as that.

How to take part Buy 2 bottles of Glenfiddich 12Yo and get your free ‘Your Dram. Your Way.’ activation and incentive kit.


Receive your activation and incentive kit Register at with your venue code

Sell For each serve of Glenfiddich you sell, your customer receives a scratchcard When customers upload their scratchcards to, you win points every card a potential winner, make sure you remind your customers to upload their scratchcards

Win Monthly Prizes for the top 10 performing venues Every month, the top three performing venues will win £500 Venues in positions 4-10 will win one £100 Red Letter Days experience voucher Quarterly prize for the top performing venue Win the ultimate incentive trip to New York City To order your activation kit, call 01276 587317. (In order to receive a kit, proof of a transfer order for 2 bottles of GF 70cl will be necessary.)

See the advert on the back cover for details.

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CLH News #200 May 2017  
CLH News #200 May 2017  

Issue #200 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...