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ISSUE 214
CLHNews
JULY 2018
Pubs Set For “Resurgence” Following Years of Tough Trading
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Pubs are set for a resurgence after years of closures as consumers develop a taste for craft beers and spirits, according to a report. High quality pubs are once again attracting the interest of investors as the booming industry in craft beer and gin particularly continues to attract consumers and create strong returns, according to accountancy and business advisory firm BDO’s Restaurants and Bars Report. Investor interest has been buoyed by consumers revelling in the prolonged hot weather and England continuing its World Cup run, BDO said. Tom Barnard director of Mergers & Acquisitions at BDO said that the last 12 months has seen pubs and wet-led concepts playing a more prominent role in sector Mergers & Acquisitions (M&A) following a numbers of years playing second fiddle to casual dining brands. Following a decade coping with a plethora of legislative, economic and competitive issues such as the smoking ban, cheap supermarket alternatives and the subsequent credit crunch, substantial capacity has exit-
ed the market. Pub numbers have been steadily decreasing from around 60,000 in the early noughties to around 40,000 today. With numbers forecast to remain relatively stable over the coming few years, demand looks to have met supply. Within the market, growth in managed pubs is forecast to continue however as the structural decline in tenanted/leased operations continues. Tom Added that Like-For-Like (LFL) growth has been difficult to come by over the last 6-12 months for many operators in the sector, with trading conditions across February & March in particular, impacted by the 'Beast from the East'. No one likes to blame the weather, but there is no doubt that the snow hurt many operators and the operational gearing of leased pubs/restaurants in particular can cause real pain to the bottom line when sales drop. A warm period across May was a welcome boost, with CGA Peach noting managed pubs delivered collective LFL growth of 3.5% Further reasons to be positive are that unlike the boom in capacity experienced in the casual dining mar-
ket, the wet-led pub sector has not witnessed such recent oversupply, presenting an opportunity for differentiated operators to deliver LFL growth. A number of wet-led managed operators such as Young’s, Fullers and City Pub Co are doing just that and have continued to deliver impressive strong LFL growth in what are still challenging conditions for the sector. These wet-led pubs have demonstrated a resilience compared to their casual dining and food led pub peers, benefitting from less competition, higher margin premium products and craft beer, the luxury of having a more flexible operating model and suffering less impact from food cost inflation. It follows a prediction in the Management Consultancies Association (MCA) Pub Market Report that the pub sector is set to return to positive outlet growth within the next five years and that turnover will outpace the wider eating-out market for the first time since 2008. (CONTINUED ON PAGE 3...)
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Caterer, Licensee & Hotelier
Editor's Viewpoint
July 2018
Welcome to the July issue of CLH News, and welcome to any new readers. We are free to trade hospitality and licensed publication and very much hope that you find us interesting and useful!
EDITOR
Peter Adams
Well, it wasn’t the result we were hoping for, although I had Croatia in the office sweepstake my heart was of course willing on England! Alas, it wasn’t to be, but we did ourselves proud and, the even better news is that it was great news for the licensed/hospitality industry. As an article on page 7 says, pubs really were the World Cup winners. On the night of the semi-final an extra 10 million pints was sold a huge bonus not only for pubs, but also for the Treasury!
England’s World Cup run couldn’t have come at a better time, readers will see in our front-page story that according to a report from the business advisory firm BDO pubs are set for a resurgence following years of tough training as we very well know. Who remembers the beer duty escalator? Beer duty increased between 2008-12 by a staggering 42% causing beer sales to fall by over 18%, and led to 3700 pubs closing and a loss of 75,000 jobs. The abolition of this ludicrous tax helped as the British Beer and Pub Association said, “to spark a major turnaround in the fortunes of the beer and pub sector”. However, the overall tax system for the hospitality industry needs a complete overhaul. A CAMRA report earlier this year revealed that pubs face a crippling tax burden exasperated by the perfect storm of the business state re-evaluation and high levels of beer duty. The report went on to say that a fundamental change is needed the British pub is to survive for future generations. Colin Valentine then national CAMRA chairman said “as Britain prepares to leave the European Union, the government has a unique opportunity to update the tax system to better support pubs, which are a bastion of British culture and are now at the heart of communities across the country. We can now look further afield for a new tax deal for the sector. This could include implementing the Australian model of having a lower rate of duty for beer sold in pubs, radically changing the business rates system, or charging a lower rate of VAT for pubs, or even better all three.”. Very well put I think. This resurgence in the pub industry is at the expense of the casual dining sector, which this year is experienced turbulent times. And while there are all sorts of reasons being bandied about, in particular the increase in rates, over expansion (and quality in some) was in my opinion the most significant factor. Too many taking up prime locations, and then cutting each other’s throats with cut-price deals that were simply unsustainable. Pubs, as the report states, have proved to be far more resilient! One thing about the report I did find rather surprising was that the resurgence appears to be in mainly wet led pubs, with the report stating that high quality pubs are once again attracting the interest of investors as the booming industry in craft and gin continues to attract consumers and create strong returns. I am surprised that given the growth in the millennial market that food led pubs would also benefit, however I did notice that research from a technology company revealed that millennial’s are “calling out to pubs” to better tap into the digital world. This age group are frequent phone users at pubs for calls and messaging, taking photographs and sharing, and social media. And those who dine out more significantly use social media than those dine out less.
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EDITOR Peter Adams
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Mark Edwards, head of the restaurant and bars sector at BDO, said: “Pub numbers have gradually fallen over the last few decades. The trade has been dealt blow after blow with legislative changes, falling discretionary spending, sky high rents and cheap supermarket alternatives. “But things are definitely looking up. The casual dining market on the other hand remains challenging; competition is high, margins are being squeezed and the future looks tough for those that aren’t best in class for concept and operational performance.” He added: “Quality pubs have proved to be resilient assets. They have played an important part in our high streets, cities and local communities for hundreds of years and have successfully adapted to ever-changing consumer demands. “There are a number of exciting, fast-growing managed
pub and bar groups that are likely to be on the radar of investors. We can expect a wave of consolidation in the next 12 to 18 months.” Hot weather in May helped boost trade across the UK for pubs, however, the Coffer Peach Business Tracker pointed to a decrease in restaurant sales. Overall, pub, restaurant and bar groups saw a collective like-for-like sales up by 1.4% and 4.5% total sales growth. Managed pubs saw an overall like-for-like sales increase of 3.5% whilst casual dining brands experienced a decrease of 2.1%. Commentators explain the trend with the positive weather conditions experienced during both Bank Holiday weekends, which attracted people to pubs as opposed to restaurants. London outperformed the rest of the country with like-for-like sales up by 1.6% against an overall 1.4% increase outside the M25. The number of pubs in the UK has fallen by 17%, (10,500 pubs) since 2000 according to the British Beer & Pub Association (BBPA).
McCain Foodservice Report Reveals Top Casual Dining Trends
McCain Foodservice has released its 2018 Casual Dining Report which reveal that meat substitutes, food halls, and experiential dining are set to become more prevalent in casual dining over the coming years. The report say McCain is designed to help operators better understand how to stand out in an increasingly crowded sector, where staying one step ahead of consumers can often mean the difference between success and failure. "In an increasingly competitive sector, we know how important it is for operators to be agile and adapt quickly to cater for changes in trends and consumer behaviour", Jo Simmons, McCain Foods Senior Brand Manager explains. "Our report highlights 6 recent successes in casual dining, giving operators an idea of the direction that the sector is set to head in over the coming years".
However, the BBPA has said the rate of pub closures is slowing down. Over 1,000 pubs closed in 2015, however less than half that number closed in 2016. British Beer and Pub Association chief executive Brigid Simmonds said: “It is always good to see investment in UK pubs and an acknowledgement of the important part they play for communities and investors. “In 2016, £2 billion was invested in the UK brewing and pub industry which is vital to achieve the quality which customers expect and to increase productivity.Pubs however pay a third of the price of a pint in tax and beer taxation and high business rates are putting at risk their long term viability.”
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this demand, with around 52% of outlets offering at least one vegan option.
CREATING EXPERIENCES Shifts in spending patterns indicate that consumers are spending less money in traditional operators are creating experiences around the food they serve, whether through limited time only menus or placing emphasis on communal or interactive dining.
LIGHTER INDULGENCE 50% of diners say they consider whether a healthier option will be available when choosing where to dine out. However, consumers don't want to feel like they are moderating or calorie counting, and operators need to find the balance between offering healthy yet indulgent feeling options.
CRAFT BEERS MEETS CRAFT FOODS
THE VEGAN REVOLUTION
Over the past 10 years, the number of UK breweries has almost doubled, rising last year to more than 2000 for the first time since the 1930s according to the report.
The number of adults following a vegan diet has increased around 500% since 2016, with 3.5 million vegans now living in the UK. More and more restaurants are now moving towards plant-based ingredients like jackfruit, tempeh, seitan and aquafaba to cater for
Now craft beer is making a move from bars and pubs to the world of casual dining. As consumers are choosing to drink less but better when eating out, venues are increasingly moving to offer bespoke and varied lists as a counterpoint to the more traditional wine list.
Here's a few headline trends that they see on the horizon in 2018:
The decline has been blamed on a number of factors including high alcohol duty, the smoking ban, the increasing price of food and drink and a slowdown in consumer spending.
• DISHWASHERS • GLASSWASHERS • REFRIGERATION
(...CONTINUED FROM PAGE 3)
CLH News
COOKERS • ICE MACHINES • FRYERS • SLICERS •
Pubs Set For “Resurgence” Following Years of Tough Trading
July 2018
The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.
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July 2018
Precautionary Advice On Cooking Frozen Vegetables Following Europe-Wide Listeriosis Outbreak
Bristol Hoteliers Take On ‘Dangerous’ Air BnB size of their property. He also wants all Bristol Air BnB properties to be certified in terms of health and safety as well as fire checks. Plus, he wants any rooms booked via the online service to be tracked so that HMRC is aware of the income being generated by the owner.
sumers consumed the produce cold or without thorough cooking, contrary to manufacturer’s advice. This could lead to illness if the bacteria were present and consumed.
The Food Standards Agency, Food Standards Scotland, Public Health England and Health Protection Scotland are reminding businesses that most frozen vegetables, including sweetcorn, need to be cooked before eating. This includes if adding them to salads, smoothies or dips. People should always follow manufacturers’ instructions when preparing their food. If the product is not labelled as “ready to eat”, the cooking instructions should always be followed before eating the food hot or cold. Frozen sweetcorn is the likely source of an ongoing outbreak of listeriosis affecting five European countries including the United Kingdom. Listeriosis is a rare but serious foodborne illness caused by the bacterium Listeria monocytogenes that can be more serious for those individuals who have weakened immune systems and also the elderly, pregnant women and infants. The European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) have today provided an update on the multicountry listeriosis outbreak. Fiona Sinclair director at UK food safety consultancy STS says: “Although there is limited information available about this outbreak, listeria monocytogenes is a bacterium which is commonly found in dust, dirt and soil so it can be present on raw vegetables. While thorough cooking would ordinarily destroy the bacteria, it is possible that con-
“As this outbreak appears to have occurred over a prolonged time frame, it could be due to the presence of biofilms in the production environment. Biofilms are where the bacteria form a protective layer on a surface; if food then comes into contact with this surface, contamination can occur. Biofilms are stubborn and can be difficult to eliminate from a food production environment as they’re often resistant to the usual cleaning process i.e. chemicals and methods of cleaning. If persistent biofilms are found in a manufacturing environment, this can be another potential source of food contamination. “Listeriosis has an unusually long incubation time compared to other food borne illnesses; it can be up to 90 days between consuming the contaminated food and developing symptoms. This means that it can be difficult to identify the source of illness sometimes, and often it’s only established through epidemiological data, as in this case, particularly when an outbreak is on an international scale. “Although listeriosis is relatively rare, the fatality rate is around 30%, which is why it is so dangerous. Listeriosis actually kills more people than any other food-related illness here in the UK, with the elderly and immuno-compromised being particularly vulnerable to infection. “The FSA’s warning in this case only reiterates the message to always follow the manufacturer’s instructions i.e. to cook food thoroughly unless it is specifically labelled ready to eat. This outbreak shows that this manufacturer’s advice is there for good reason rather than just to fill space on packaging.”
EXCLUSION ZONES The favoured and perhaps more radical proposal being tabled by the BHA is to introduce exclusion zones based on the city’s ward boundaries, similar to what other cities across the world have introduced. The head of the Bristol Hoteliers Association (BHA) is calling on the city’s leaders to urgently look into the rise of the number of properties and rooms being offered via Air BnB. With close to 2,000 properties now registered on the popular room booking platform in Bristol, Imran Ali, chairman of the BHA says not only are these rooms and properties being made available on an uneven playing field, but are also putting people at risk from a health and safety point of view. He now wants the city’s leaders to consider a series of strategies that will help mitigate the impact Air BnB is having on Bristol’s hospitality sector. The first would mean anyone who wants to offer their room or property can only do so only under license where they pay a sliding scale fee based on the number of rooms or
He also wants local residents to have the option and authority to block any properties or rooms from being offered in the street in which they live. Imran said: “Why should hotels and B&B owners have to pay business rates, VAT and comply with rigorous health and safety checks, fire assessments, PAT testing, visits from environmental department and undergo food hygiene tests while those offering their property or rooms on Air BnB don’t have to do any of these things. “The dangers are there to see from both a business and health and safety point of view. “Also, while I don’t want to tar all Air BnB owners with the same brush, it’s highly debatable whether all of Bristol’s Air BnB landlords declare their income to the taxman!” Current figures reveal that the average room rate in Bristol on Air BnB is £73 per night,
which is very close to what the Bristol hotels would be charging as an average over the year. Broken down further in Hotwells and Harbourside average room rate is £104 per night, Clifton Down £141 per night while in Central it’s £84 per night. Imran added: “The sums are easy to do. If you rent out your property in Clifton Down seven nights a week that works out at £987 per week! “We’re happy for competition however it has to be on a level playing field. If nothing is done, hotels and B&Bs will close down. The council will then start to lose income from the tax they currently receive from these legitimate businesses. Food and drink suppliers will lose trade, cleaning services will no longer be required and local people will lose their jobs. It’s that serious and I can’t put it more bluntly. “I will be raising this issue urgently with the council and will be putting together proposals that will protect Bristol’s hotels and B&Bs. “Claims by Air BnB that it is only helping to diversify and grow tourism are profoundly wrong and it’s having the complete opposite effect. “What will it take for this to be regulated properly - a fire or a dangerous accident and then we have a fatality on our hands? I seriously hope it won’t come to this, but Bristol council can’t continue to ignore what has become a major issue for the city’s hospitality sector.”
BBPA Responds To “Eye-Watering” PPL Fee Proposals The British Beer and Pub Association (BBPA) has responded to proposals from PPL for fee rises to its Specially Featured Entertainment (SFE) Tariff, which covers the playing of music at discos in pubs and nightclubs. Commenting on the fee proposals, BBPA Chief Executive Brigid Simmonds said: “We are extremely disappointed that PPL are proposing such eyewatering increases to their Specially Featured Entertainment (SFE) tariff which covers pubs, clubs and other venues that put on discos and DJ events for customers. A 450% increase in the tariff (from 3.8p per person per hour, to 22p per person per hour) on top of proposed structural changes that could more than double this figure, will simply not be viable for many licensees at a time when pubs are already facing major
cost pressures in terms of increasing taxes and other regulatory costs. Whilst we welcome discussions on ensuring fairness and clarity in how the tariff is calculated and if improvements can be made to deliver this, we believe that these discussions must take place first and any impact considered further before there are proposals for cost increases. “As PPL note in the consultation document, the SFE tariff is already increased annually by the Retail Price Index (RPI). Of course, RPI itself is now a discredited measure of inflation, but the use of this measure will have seen the SFE tariff increase by over 50% since 2003. This is compared to a 38% increase in the Consumer Price Index, the official measure of inflation, during this period. We are grateful for the dialogue and engagement we have had with PPL on this issue over the last year, but see no justification for further increases in the tariff at this time and we will be responding accordingly.”
Thousands of Businesses Taken To Court For Missing Business Rates Payments Thousands of businesses including hospitality businesses have been taken to court for not being able to maintain with their business rate payments. An investigation from real estate advisory firm Altus Group revealed that almost 200,000 businesses have faced a magistrate for not paying their business rates in 2017-18, following the Chancellors re-evaluation. Real estate advisor Altus Group revealed information from 212 councils, representing 1,302,234 of the 1,902,148 business properties liable for rates, following requests under the Freedom of Information Act. While the government set aside £3.4 billion to help businesses facing the most dramatic rate increases, this transitional relief was paid for by denying rate cuts to other firms. Altus Group said the figures from its investigation fuelled allegations that the current business rates system was criminalising firms struggling to cope with the tax burden, as well as an increase in distress on the UK high street.
July 2018
CLH News
5
The information received showed 129,306 summons issued, equating to 9.9%, with Altus Group forecasting that the overall number is likely to have been in the region of 188,883. When factoring in the 655,970 small businesses that were exempt and did not receive a bill, Altus Group said it meant almost one in every six commercial property received a summons to appear before a magistrate last year. Robert Hayton, head of UK business rates at Altus Group, said: “Annual inflationary rises for the seven years prior to the revaluation pushed the tax rate from 41.4p in 2010/11 to 49.7p in 2016/17 meaning a rise of 20% in bills even before the revaluation came into effect creating financial pressures.”d to the mix the current, deeply unfair, system of downward transitional relief which severely limits the amount by which bills can go down, meant many businesses ended up paying disproportionately high bills in locations where local economies were underperforming and values had fallen.”
Select Committee Intervenes on Pub Code
The intervention of the Chair of the Business, Energy and Industrial Strategy Select Committee, Rachel Reeves, in pressurising the Small Business Minister, Richard Harrington, to take action against the big pub companies has been welcomed by business support organisation, the Forum of Private Business. The intervention follows the Select Committee hearing attended by the Pubs Code Adjudicator, Paul Newby, and his deputy, Fiona Dickie. In writing to Richard Harrington, Rachel Reeves draws to his attention, that following the questioning at the Select Committee, there is evidence that the PubCo’s, are bullying tenant landlords into accepting poor terms. She cites “substantial evidence from tenants that some companies are actively seeking to thwart the objectives of the Pub Code by failing to provide adequate information about the Market Rent Only (MRO) process and by employing tactics to delay or deter tenants in pursuing this option”. Ian Cass, Managing Director of the Forum commented: “In bringing the disregard of the Pubs Code by the PubCo’s to the attention of the BEIS Select Committee, we have sought to be cooperative and constructive in establishing a fairer playing field for tenant landlords. We have seen several examples of landlords simply being forced out of their pubs by unreasonable behaviour and demands for sizeable payments. The Select Committee
has taken its responsibilities seriously and we applaud the Chair’s action in writing to Richard Harrington formally. The Forum will continue to lobby on behalf of its tenant landlord members, and to work with the regulators to force the PubCo’s to meet their obligations under the code.”
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July 2018
SellingAlcohol : What You Need to Know • Planning authority • Environmental health authority • Local fire and rescue • Any other licensing authority in whose area part of the premises is located. FOR YOUR PREMISES This licence covers alcohol sales within any premises. Premises are defined as a vehicle, vessel, or moveable structure. To successfully apply for this licence, you will be asked a series of questions including the following:
Maybe you dream of owning your own pub or hotel. Maybe you're looking to open a venue and want to offer a great selection of booze. Whatever the goal, if you want to sell alcohol as part of your business plans, you're going to need a licence. For new start-ups, the ins-and-outs of alcohol licensing requirements can look tricky. To help you navigate through the topic, Flogas, a UK gas installation supplier for businesses, has complied this guide. OVERALL RULES If you want to sell or supply alcohol in England and Wales, you must have a licence to do so. This is authorised by the licensing authority in the area, which is usually your local council. This legislation is overseen by the Home Office, and is defined is as follows: 1. Businesses that sell or supply alcohol on a permanent basis, such as pubs, need to apply for a premises licence. 2. Those who plan to authorise the sale of alcohol must apply for a personal licence, alongside the premises licence, if they are also the owner of the business in that premises.
• Overall information concerning the premises, like the address. • Your details as an applicant. • The operating schedule, including the date you want the licence to begin. • Licensable activities you plan to undertake. You should also indicate what days and times you want the licence to be active from. This also includes the provision of regulated entertainment, such as indoor sporting events, live music and recorded music. • Under the new licensing laws, you should also stipulate who you wish to be the designated premises supervisor (DPS). • Your business’ opening hours. • How you intend to encourage the four key licensing objectives, which are: the prevention of crime and disorder, public safety, the protection of children from harm, the prevention of public nuisance. • The planning of the premises and any marketing on or around the premises that you wish to use.
The six companies subject to the Pubs Code have written to Richard Harrington MP, BEIS Minister, agreeing to waive their right to confidentiality in Arbitration decisions made by the Pubs Code Adjudicator. Under the Arbitration Act decisions must remain confidential, unless all parties to a decision agree to publication. The move by pub companies to waive their rights in this respect will help in providing clarity and transparency for the whole sector. Since the Pubs Code came into effect in July 2016 the six companies subject to the code (Admiral Taverns, Ei Group, Greene King, Marston’s, Punch Taverns and Star Pubs and Bars) have been working constructively with all industry stakeholders to ensure that the spirit and the letter of the Code is put into practice. The BBPA and its members will continue to engage in a positive manner so that the partnership pub model flourishes. The British Institute of Innkeeping (BII) and UKHospitality have responded to the announcement, Mike Clist, BII Chief Executive said: “We welcome the decision of the six pub companies that have jointly written to Richard Harrington MP, BEIS Minister to waive their right to confidentiality in respect of arbitration decisions made by the PCA. “Transparency of awards made by the PCA is, we believe, one of the ways that will speed up decisions which can only benefit those tenants applying for MRO.”
Remembrance Sunday. The group “cheers” is part of a wider campaign run by the Royal British Legion to remember the 1.2 million British and Commonwealth Armed Forces who lost their lives, those who played a part on the home front and those who returned to build a better life for generations to come.
In a pub setting, your general staff do not need a personal licence, but your pub does need to have a personal licence-holding premises supervisor. If you're planning to be the owners of the premises licence, then you also need to be the personal licence holder if the business is yours too. Furthermore, anyone who works in a pub should be authorised to do so by the personal licence holder. Before applying for this licence, be aware that it is designed to make sure that anyone managing or running the pub is doing so professionally.
• The primary care trust (PCT) or local health board (LHB) • Local trading standards
Now you know what you need, it's time for you to get the ball rolling and apply for your alcohol licence! Then you can have a celebratory drink!
Overtourism Industry Reaches Critical Point states in the film that: “We need rebellious tourists and rebellious locals* to achieve change. It won’t just happen without some degree of rebellion by tourists being turned off destinations and locals saying ‘enough is enough’.” Justin Francis, CEO and founder of Responsible Travel presents and narrates the film and believes: “This is a key moment in tourism’s history. We are on the cusp of a new era of travel. We’re witnessing, for the first time on such scale, direct conflict between governments and local people as residents take action and make their voices heard. “Change is on the horizon: the travel industry will now be asked to justify itself by locals and governments alike. Growth at all costs is no longer sustainable. It’s a momentous realisation. “Governments must now listen to, and collaborate with local people. For decades locals have been voiceless, and their opinions have been ignored or suppressed. “Responsible tourism is the antithesis of overtourism. I feel more committed to its mission than ever before and I hope we’ll see more travellers seeking out unfamiliar places, or visiting familiar places in unfamiliar ways.” The film’s webpage contains links for travellers, local residents and governments on ways to combat overtourism. Comments and feedback are also welcome here or by using the hashtag #overtourism on social media.
UKHospitality Chief Executive Kate Nicholls added: “ We echo the comments of the BII and feel confident the decision to waive anonymity and bring these decisions out into the open should bring a welcome sense of transparency and clarity to the process. However, the chief issue and biggest barrier to progress remains the time being taken to work through disputes. The PCA is still taking far too long and the process is in desperate need of speeding up, as businesses are at risk of going bust while cases are being heard. “UKHospitality is ready and willing to continue to work with all parties to facilitate the process and bring about speedy resolutions.” British Beer & Pub Association chief executive Brigid Simmonds said “The decision of the pub companies to waive their rights in this respect aims to reassure the whole sector about their commitment to clarity and transparency. It is something that has been under discussion for some time but clearly there are detailed legal hurdles that need to be overcome. The proactive agreement of the six companies to agree to this approach is an important step. It highlights the fact we remain committed to working with tenants and the Pubs Code adjudicator to ensure the code is delivered as Parliament intended. We have also suggested each company’s Market Rent Only option agreement is accredited by the Pubs Code adjudicator to ensure the system is more open, transparent and provides clear guidance to licensees.”
CAMRA Raises a Glass to Thank a Generation
FOR THE BUSINESS OWNER
You will need to fill out an application form and pay a fee to the local council. As well as the local authority, you will also have to send your application to the police and other responsible authorities; these responsible authorities can include:
A new documentary launched earlier this month claims that the issue of overtourism has reached a critical point. Crowded Out: The Story of Overtourism airs at the start of another tense summer between local people and holidaymakers, and just weeks after The Wall Street Journal described tourism as currently “generating a global backlash”. The film, written and produced by activist travel company Responsible Travel, is the first of its kind to document the issue of overtourism (the description given to popular holiday destinations that are overrun by tourists) from the perspective of local people in hotspots such as Venice and Barcelona as well as further afield in places such as the Gili Islands. Venetian resident, Alessandro Bressanello has been campaigning locally for change and explains in the film that: “It’s a fight. Every day it’s a fight”. The film includes commentary from experts such as Elizabeth Becker, former International Economics Correspondent at The New York Times who says: “you are up against some very powerful, wealthy interests who don’t want this change.” Megan Epler Wood, Research Director Harvard and Cornell, who describes overtourism in the film as a “global emergency” and believes “no-one” has real control over tourism as it stands. Professor Harold Goodwin of The Responsible Tourism Partnership
Pubcos Agree To Anonymity Waiver In Arbitration Matters
The Great British Beer Festival, taking place from 7-11 August at Olympia London, has partnered with the Royal British Legion to raise a collective glass to say ‘Thank You’ to the First World War generation who served, sacrificed and changed our world. The collective cheers will take place on Wednesday the 8th of August – a significant date that marks exactly 100 days until
The Great British Beer Festival has chosen the Royal British Legion as their charity partner to raise both awareness of the ‘Thank You’ campaign and much-needed funding for military personnel and veterans. All Royal British Legion members can enjoy discounted entry to the festival throughout the week. Surplus beer tokens will be donated to the charity’s causes, and collection tins will be present across all of the 30 bars at the festival.
Catherine Tonry, Great British Beer Festival organiser said: “We are looking forward to supporting the Royal British Legion with their ‘Thank You’ campaign this summer. Having tens of thousands of visitors to the festival under one roof provides a unique opportunity to raise a collective glass to a generation that shaped our society and to thank them for their service.” Mark Bishop from the Royal British Legion said: “We would like to thank CAMRA for choosing The Royal British Legion as their partner charity for The Great British Beer Festival this year. We look forward to raising a glass with everyone to say ‘Thank You’ and raise funds to continue our work supporting the Armed Forces community and their families.”
We Are Delighted To Announce Our Official Partnership With The Hotel Facilities Management Expo: The Event To Revolutionise The Way You Manage Your Hotel
On the 25th & 26th September, The Hotel Facilities Management Expo hits London ExCeL, transforming the capital into the ultimate destination for all the latest products, features and services optimising the functionality of hotels. The 2018 event will be packed with industry-transforming innovations that are redefining the look, feel and future of hospitality as we know it. Hoteliers from far and wide will find the tools to implement change in their operations and revolutionize the way they run their hotels. All under one roof, experts from the likes of glh Hotels, Best Western and Starwood Capital Group are set to divulge their secrets to success, enabling you to return to your business brimming with actionable ideas and inspiration; while an array of the world’s most innovative
debates, endless networking opportunities, and much more, the feature lineup has never been stronger. What’s more, your free ticket also gives you access to a staggering 5 other industry leading events all part of the Hospitality Technology Innovation brand; creating the ultimate destination for innovative technologies in the world of hospitality. brands will unveil the solutions shaping the hotel of tomorrow. Better still, this year sees the event join forces with Hotel & Spa Tech Live to form an industry powerhouse, specifically designed to showcase the hottest new advancements that are driving innovation across the Hotel sector. Collectively boasting over 300 cutting-edge exhibitors, 200 world-renowned speakers, expert-led panel
Giving you the opportunity to make thousands of new connections from across the globe, boost your professional knowledge and keep your finger on the pulse of the industry, this is THE event your competitors don’t want you to go to! For more information or to secure your FREE ticket, please visit www.hfmexpo.co.uk or see the advert on page 12.
Orkney Distilling’s New Distillery And Visitor Centre Opens In Kirkwall Orkney Distilling’s new artisan distillery and visitor centre officially opens in Kirkwall this month, creating a major new tourist attraction for the islands. Two years in the planning, the new facility - which has created six local jobs - represents the realisation of a dream for Orkney Distilling’s husband and wife partnership, Stephen and Aly Kemp, creators of Kirkjuvagr, Arkh-Angell and Harpa gin. Sited on Kirkwall’s historic harbour front, the twostorey distillery and visitor centre has been finished to an extremely high standard, incorporating a gin and coffee bar, retail outlet and events venue. Visitors are also able to tour the production area of the facility to learn more about the distillation process, and the stories behind the company’s gins. Orkney Distilling’s signature gin Kirkjuvagr was only launched by the Kemps in August of 2016 but has firmly established itself in the hugely competitive gin marketplace, winning praise from critics and a bronze medal at the inaugural Scottish Gin Awards in 2017. The company
was also shortlisted twice in the 2018 Scottish Rural Awards – in the artisan drinks and new business start-up categories, and in two categories at the 2018 Scottish Gin Awards - reflecting its status nationally. “We’re incredibly proud of our new home and can’t wait to share it with the local community, and the many visitors who come to Orkney each year,” said Orkney Distilling managing director, Stephen Kemp. “From the outset it was our intention to create a place where people could relax and enjoy a drink in comfortable surroundings, while learning more about our gins and, indeed, Orkney. We also felt, given the very welcome rise in visitor numbers to Orkney, that there was a need for a new, high quality tourist attraction in the town. Hopefully we’ve filled that gap with a project that does the islands proud." The new Orkney Distilling distillery and visitor centre is now open for business, with the Distillery Bar opening to the public for the first time this month. For further information on Orkney Distilling see the advert on page 7 or visit www.orkneydistilling.com
Despite England Loss- Pubs Are World Cup “Winners” (And the Treasury) As England crashed out of the World Cup with a 2-1 defeat against Croatia, the tournament has generated a big boost in high street spending, for pubs in particular. Pubs are the “winners” throughout the World Cup, according to new data from marketing intelligence and reward specialists Cardlytics, with pubs and bars known for their coverage of sporting events enjoying the highest week-on-week increase in spending throughout the tournament. With an estimated extra 10 million pints sold for the semi final the Treasury also benefitted by an extra £4.5 million. This uplift in extra tax follows Treasury “world cup windfalls” of £7.2m for the group stage, £2.7m for the Columbia game and £3.6m for last weekend’s Sweden game Pubs which saw a spike in sales include Walkabout (152.5%), O’Neills (76.9%), Peach Pubs (24.7%) and Slug & Lettuce (22.9%), with the pubs and bars category as a whole seeing increases sales of nearly 15%. “Football fans have become a huge consumer group, particularly during big ticket events such as the World Cup,” comments Duncan Smith, commercial director at Cardlytics. “Our data shows the British high street economy has
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been one of the main beneficiaries of this year’s tournament during an otherwise challenging period. “In particular, pubs and bars have led the charge, with spend peaking during the week of England’s first knockout game against Colombia.” Mark McGinty, MD of Operations at Hawthorn Leisure recently spoke to the BBC about the positive impact the 2018 World Cup is having on pubs throughout the country. During the tournament so far, Hawthorn Leisure, the pub company that thinks differently, has seen an overall sales increase of 17% across its 298 pubs, compared to last year, rising to an almighty 85-90% during England’s games. Mark said: “It has been the perfect storm, the weather has been great, England played well well and the times of the games have been just right. This has provided a fantastic opportunity for all our pubs to increase their sales. Mark believes that it isn’t just during the tournament itself where pubs will be reaping the benefits, with the overall experience leaving a positive taste in consumers’ mouths, driving them back into their community locals. He continued: “We see The World Cup as a long term benefit for pubs especially for community pubs. They have been struggling over the last few years and this is an opportunity for those pubs to showcase their offering and get those people back in.”
Still A ‘Flat, Fickle and Fierce’ Market—But Room to Grow Too Restaurants and pubs face a potent cocktail of challenges from rising costs, intense competition and Brexit, CGA’s Peter Martin told the inaugural UKHospitality Conference this week, but the best brands still have plenty of potential for growth. He summarised the current market as “flat, fickle and fierce”: flat because the Coffer Peach Business Trackershows like for like sales growth of just 0.6% in the last 12 months; fickle because consumer loyalty is fading; and fierce because there are more brands in the casual dining sector than ever before. Martin also used UKHospitality’s ‘Shaping the Future’ Conference’ to highlight signs from the CGA Prestige Foodservice Price Index that operators are facing steep inflation in the costs of many key food and drink items. They are also being challenged
by Brexit, with CGA’s Business Leaders’ Survey suggesting that two thirds (67%) of leaders have been negatively affected by the UK’s decision to leave the European Union— largely because of the impact on staff availability. On top of that is the risk of saturation in restaurants, which has prompted closure programmes and CVAs from several casual dining operators this year. CGA data shows that there are now 5,000 more foodled venues than six years ago, while the Leaders’ Survey indicates that more than half (54%) of bosses are concerned about the over-supply of sites. Intense competition has led to “brand to brand combat” for every sliver of market share, Peter Martin told the Conference. But he also identified reasons for optimism, including the finding from
CGA’s Business Confidence Survey in May that three quarters (75%) of sector leaders are optimistic about prospects for their business over the next 12 months—11 percentage points higher than three months earlier. CGA research also suggests that the frequency with which people go out to eat and drink remains stable. The turbulence in out-of-home eating and drinking makes it vital to stay on top of fast-moving trends spotlighted by CGA at the Conference—like soaring sales of craft beer and premium drinks brands, and the increasing popularity of food delivery. Martin also identified key priorities for the sector, like the need to motivate, train and retain good staff and the importance of embracing emerging technologies like apps, contactless payment and voice-control ordering.
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More Chefs From the UK Hospitality Sector Report Shows UK Hospitality Business Owners Divided On Brexit and Ireland Are Embracing Gastronomixs TripAdvisor has released the findings of the 2018 Hospitality Sector Report looking at the pressing issues, challenges and opportunities currently facing the hospitality industry globally and within the UK.
Hundreds of chefs have already registered for this online culinary platform!
The Hospitality Sector Report is based on a survey of 2,395 hospitality business owners listed on TripAdvisor across the The worldwide rollout of Gastronomixs, the idea US and Europe, including over 300 busigenerator for chefs, was launched in the United Kingdom and Ireland just over six weeks ago. The need ness owners in the UK, conducted by independent research firm Ipsos on behalf for a modern reference work for chefs has proved pressing: more than hundreds of professional chefs have of TripAdvisor,. The survey explored business owners’ perspectives on what local already registered! The new users have indicated that and global factors have the biggest impact Gastronomixs is a concrete tool for them to stay on their business, as well as key areas of informed about the constant stream of new developinvestment and focus for 2018 and beyond. ments in gastronomy. The fact that all recipes in the database were developed by professional chefs from all Across Europe, economic conditions conover the world creates a sense of confidence in the tinue to be a concern for hospitality busiplatform. nesses, with 43% of all businesses surveyed
BUILDING BLOCKS FOR CHEFS What sets Gastronomixs apart from other sources is that the platform provides knowledge in the form of building blocks, also called components. These are not dishes, but preparations of one single ingredient such as fennel sorbet, puffed wild rice, or deep-fried egg yolk. You can use these components to quickly create new dishes or make changes to existing ones. Chefs are using Gastronomixs to quickly generate ideas. Need a crispy element to complete a dish? No problem! Within ten seconds you can choose from more than 200 ideas. Classic preparations and the latest techniques are all conveniently arranged per ingredient on Gastronomixs. Spending hours searching for the perfect recipe or dish is a thing of the past! ‘An international top chef shares three of their signature dishes on Gastronomixs each month!’
RENOWNED GUEST CHEFS
suggesting they see global economic conditions having a negative impact on their business. In the UK, this is higher, at 48%.
BREXIT: PROS AND CONS Amongst UK hospitality business owners, Brexit continues to be a divisive issue – over a third (36%) believe there will be negative implications to their customers as a result of Brexit, while one in five (18%) expect there will be a positive impact on customers. The latter group may be anticipating a positive effect as
more of British holidaymakers look likely to opt for domestic holidays following the UK’s departure from the EU. This echoes the findings of a recent study, ‘Sizing the Worldwide Travel Economy’, conducted by Oxford Economics in partnership with TripAdvisor, which showed that the domestic market now accounts for 82% The employment implications of Brexit present more pressing concerns for many businesses, especially in the restaurant sector, with almost half (40%) of UK restaurant owners anticipating staffing issues in the near future, and just 4% seeing a potential positive impact of Brexit in this regard. By comparison, accommodation owners in the UK are slightly more optimistic about the employment implications of Brexit (20% anticipate staffing issues), but this is largely due to the proliferation of smaller, independent accommodation owners (83%) among the respondents. When considering larger businesses, two thirds of the 24 medium or large hotel chains surveyed have concerns about employment (67%) following the UK’s departure from the EU. Kate Nicholls, CEO of UKHospitality said: “The TripAdvisor Hospitality Report confirms the perceived challenges that hospitality and tourism businesses believe
they will face post-Brexit. I’m confident that the detailed conversations we have had - and continue to have - with Government, will ease those challenges. Hospitality employs over 10% of the total number of EU workers currently living in the UK and one in five EU workers are currently employed in the food and drink supply chain. They make an enormous contribution to our industry and to the wider UK economy, providing valuable skills that enhance our businesses and customer experiences.”
FOCUS FOR THE FUTURE As well as revealing their biggest concerns for their business in 2018, the report also reveals the key areas of focus for hospitality professionals over the next couple of years. Forty-one percent of UK business owners are investing in customer service, which puts them above the rest of Europe at 38%. In the UK, ninety percent (90%) of accommodation businesses said they are focusing on online booking in 2018, with online reputation and reviews being seen as important for more than nine in 10 accommodation owners. In the restaurant sector, nearly two thirds of UK restaurant owners (60%) are focusing on online reservations in 2018,
Kingspan Cuts the Cost of Kitchen Waste
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In addition to being a never-ending source of inspiration through the many components, you can also find SMART GREASE MANAGEMENT hundreds of dishes on Gastronomixs. Many of these Kingspan’s SmartServ Grease management system were created by famous chefs. Each month, an internaincorporates: tional top chef shares three of their signature dishes on • Trapzilla Grease Trap which captures up to 95% of Gastronomixs! Famous Irish and English chefs JP grease waste vs existing technology which McMahon, Douglas McMaster, Isaac McHale, and typically only traps 25% of the grease. It is Nathan Outlaw have already been guests on the plathighly efficient, reducing the frequency of form. This month Robin Gill shares three fantastic dishpump outs and can be easily installed or es from his recently published cookbook Larder. retrofitted into existing trap trenches DID WE PIQUE YOUR INTEREST? • Kingspan Sensor Probe and Control Panel For just €6 per month or €60 per year, you have full (measuring and monitoring system) provides access to the platform. But you can always first try a alerts to owners when the trap is full via free two-week account to see how Gastronomixs can email and text inspire you. It maps traps in multiple locations onto a secure remote hosting platform – giving users Go to Gastronomixs.com and be inspired! full visibility and management control See the advert on page 16 for details. • IFOG Bacteria Dosing Unit - an outlet-pipe
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with over three-quarters (77%) working on optimising their mobile presence as more and more diners are looking for restaurants while out and about. “The Hospitality Sector Report shows that whatever concerns they may have about the impact of external factors such as the economy and Brexit, hospitality businesses in the UK are investing heavily in their online presence and reputation,” said Sally Davey, TripAdvisor Global Director of Industry Relations. “77% of the hospitality professionals we surveyed said that they are focusing on working with the right online marketing services this year, showing the importance of having a solid online presence for a successful business.” In an effort to help business owners capitalise on their online presence, TripAdvisor recently launched Sponsored Placements, which enables accommodation businesses to capture the attention of travellers and drive targeted traffic to their TripAdvisor page by advertising in high visibility placements on the site. For restaurants, TripAdvisor Ads offers owners the opportunity to promote their business to millions of potential diners by driving traffic to their TripAdvisor listing through targeted placements, while Premium helps restaurants showcase their business on the site.
Forward Vending
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CO2 Shortage Leaves A Bitter Taste For Britain's Hospitality Trade Soaring summer temperatures coupled with a successful (so far) World Cup run for England should be bringing a bumper boost to business for Britain’s pubs and restaurants. But now the nation is suffering a CO2 shortage, prompting reports of beer rationing and fizzy drink supplies running dry. The carbon dioxide shortage has been caused by an unusually high number of closures at the factories which produce the gas – used in the production of fizzy drinks – as a by-product of the fertiliser industry. Procurement company Regency Purchasing said the latest blow to the food and beverage industry, which has suffered from troubled times in recent years, is another indication of the Government’s lack of support for the sector. But Alex Demetriou, Managing Director said the current crisis could have been averted. He said: “This situation highlights the dependence of the UK food and beverage market on imports. “While we understand that we need to import our tomatoes from Spain in October because we do not have the right climate to grow them in the UK, there is absolutely no reason for us having to import CO2. “Some brewers, such as Carlsberg and Molson Coors, have their own CO2 plants in the UK, so they will not run out of beer, but why aren’t more drinks manufacturers doing this? “Where brewers do not have the facilities to supply their own gas, why are there not enough producers in the UK to meet the demand? “Unfortunately, this is yet another example where the government has failed to support and invest in the UK manufacturing sector, resulting in shortages of
some products because we are at the back of the queue in terms of supply from Europe.” The Regency Group started 2018 by warning that it could be the most difficult year for the hospitality and leisure industry for at least a decade, due to new levels of taxation, increases in business rates, continuing pressures around the minimum wage, the exchange rate, insurance premium tax, apprentice levy, rising food costs and the ongoing uncertainty around Brexit. May provided some comfort, after a prolonged winter, with Bank Holiday sunshine and a Royal wedding, and the World Cup was also expected to bring a welcome boost to trade. Now the industry faces potential beer rationing at a time of increased demand from customers. Mr Demetriou added: “The only solution will be that we pay more for the gas, which means that costs will increase. “The brand owners will seek to recover this money by charging more for the product, which will eventually be passed on to the end user. “We are far too heavily reliant on imports from Europe, which serves as a shining example of just how much work the government has to do if it is to achieve a workable BREXIT plan.” The current crisis has been caused by too many plants shutting at the same time across Europe, with Britain being hit particularly hard in the wake of reports of at least five producers in norther Europe being closed through planned repairs and technical failures. It is understood that the British Oxygen Company is also not opening up any new trading accounts until the situation stabilises.
Food And Drink Inflation Continues To Rise In The Sector Reaching Its Highest Level In 2018 Volatility in key food and drink categories including soft drinks and fish are fuelling inflation in the foodservice supply chain, according to the latest edition of the CGA Prestige Foodservice Price Index. The exclusive monthly report reveals that sot drinks prices were 11.1% higher in May 2018 than 12 months previously. Inflation has been triggered by the introduction of the government’s sugar tax and a shortage of food-standard carbon dioxide, a key component of carbonated drinks. The Index meanwhile reveals fish prices to be at record highs, with year-on-year inflation hitting 23.8% in May. The upward trend has been fuelled by spiralling salmon prices in particular, and by uncertainty over future fishing quotas. The Foodservice Price Index also highlights concerns over future inflation in meat, in the wake of rising tariffs in key territories and significant supply problems in Brazil, the world’s largest poultry exporter. Several other areas of food and drink recorded negative inflation in May, but the high prices in some categories are evidence of the ongoing turbulence in the foodservice sector. The CGA Prestige Foodservice Price Index features a detailed analysis of ten important categories, accompa-
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nied by expert commentary on short and long-term trends around the sector. It also forecasts future movements in foodservice prices, providing businesses throughout the supply chain with the intelligence required to stay on top of challenges and opportunities. Shaun Allen, Chief Executive at Prestige Purchasing, said: “The upward movement in inflation to its highest level so far this year will not be welcome news for operators. The industry has experienced a continuous stream of supply issues this year which is contributing to the rise in inflation within the foodservice sector and the recent shortage of CO2 is only likely to add further pressure over the coming months. With more turbulent times expected as we head towards Brexit, it will be more important than ever that businesses take a proactive approach to managing the risks of inflation.” Fiona Speakman, CGA Client Director – Food, said: “Our new Foodservice Price Index report is a reminder that inflation in the industry remains unpredictable. While some areas of food and drink have seen some welcome price stability in recent months, other categories are vulnerable to supply shocks. For all businesses, it is crucial to properly understand inflation trends and adapt purchasing and pricing strategies accordingly.”
UKHospitality Warns Against Tourist Tax UKHospitality has reiterated its message that a tourist tax in Edinburgh, or any part of the UK, could be disastrous for hotels and the hospitality sector, the UK’s 3rd largest private sector employer. The assertion follows comments by City of Edinburgh Council leader Adam McVey’s announcement on Twitter that a tax would be introduced in the city “in the next 12 months”. UKHospitality Chief Executive Kate Nicholls said: “The introduction of another tax aimed at hardworking, innovative and economically and socially important hotels in Edinburgh could be potentially disastrous knockon impact on businesses. “Adam McVey has rather blithely announced on social media that a tourist tax would be introduced in the city within 12 months; yet there has been no meaningful consultation
with the businesses at risk and no wider discussion with the national organisations representing the hospitality and tourism sector. “Hotels and hospitality businesses are already facing a mountain of costs and any additional tax, no matter the cost, would present vital employers with a significant barrier to growth an investment. The UK is one of only three EU countries which does not have a reduced rate of VAT on hotel and tourism services – by comparison, the rate of VAT on hotel rooms in EU countries is about half of the 20% rate applied in the UK. In the majority of EU countries which have some form of tourist tax, there is a reduced rate of tourism VAT. “The Scottish Government is rightly of the opinion that any such tax would be harmful to businesses in the country and we welcome
Tourism Minister Fiona Hyslop’s assertion that no measure should or could be introduced without agreement from the Government and discussions with the hotel sector. “UKHospitality and its predecessors the ALMR and BHA have consistently opposed the introduction of any tourist taxes in the UK and today the UKHospitality Board met in London to confirm its ongoing opposition to such a costly and potentially destructive measure. “No tourist tax, in any part of Scotland or the rest of the UK, should even be considered without the full involvement of the hospitality sector. A full and wide-ranging consultation must first be carried out, in order to gauge the appetite of the sector and for policy-makers to identify the pros and cons of such a measure.”
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30% Of Hotel And Restaurant Revenue Now Restaurant Numbers Drop 0.4% In A Year Comes From The Millennial Generation The number of restaurants in Britain fell by 0.4% in the year to March, the new edition of the Market Growth Monitor from CGA and AlixPartners reveals.
Hoteliers and restaurateurs estimate that a third of their annual revenue now comes from the millennial generation, according to the latest research from leading international law firm CMS, in its new report Finding the balance: human touch vs high tech. With the majority of millennials (60%) either living with their parents or as part of a couple with no children, their spending power on holidays and eating out (26% of their total income) is of huge significance to these industries. On average millennials go on 2.5 weeks holiday a year and eat out at a restaurant four times a month. Research, conducted by FTI Consulting on behalf of CMS in May 2018 surveyed owners, operators, investors and managers of hotels and restaurants in 10 countries worldwide on the effect of the millennial generation on their industry. Also, over 5,000 millennials in 18 countries were quizzed on their recreational choices and the importance of technology in their lives. Hotel operators looking to target millennials, locally and internationally, need to focus less on family-style accommodation and more on romantic getaways or rooms aimed at travelling friends. Supported by digital media, millennials are on the constant look out for attractive offers and deals. Thomas Page, Head of Hotels & Leisure at CMS, said: “The significant spending power of millennials is having a big impact on the sector. Millennials already account for 28% of revenues for hotels and 29% for restaurants, according to our research. But in responding to the most tech-savvy generation yet to reach adulthood, hotels and restaurants need to be wary of stereotypes. There is no typical millennial and for many the human touch still trumps high tech when they’re considering where to stay or eat.” Nevertheless with 90% of respondents believing that their businesses are underestimating millennial expectations of the hospitality sector, there is a rush to ensure that they are future proofing their businesses (83%). When millennials select a hotel or restaurant, the tech available at a venue (4%) ranks lower than traditional elements such as cost (38%) and location (17%), even for business travellers. However, tech does play an important role with the most popular hotel tech being
high-speed WiFi (66%) an app for hotel services (49%), music streaming (37%) and an in-room tablet for room controls (35%). Thomas Page, Head of Hotels & Leisure at CMS, continued: “There is good news for restauranteurs. Millennials are dining out on average four times a month which is more than they are ordering in. In a competitive market the industry is using technology to attract new customers and deliver a better dining experience.” In restaurants, the technological improvement most wanted by millennial respondents is the ability to order food and drinks before arriving (47%), paying via an app (44%) and ordering food electronically at the venue (34%). This is already a reality at many venues. Responding to the anticipated desires of customers, 52% of restaurateurs have implemented technology to allow food and drink ordering in advance of arrival and 39% to let customers pay their bill online or through an app. 28% of restauranteurs intend to implement an interactive e-menu that shows food selections in 3D and nearly a quarter (23%) expect to introduce the option of dining with a virtual companion via an interactive screen, which fits with 20% of millennials thinking this would improve their experience. However, an overwhelming 76% of millennials still prefer the human touch throughout their dining experience, so this is not the end of the human touch and the beginning of total automation. They also place significant value on originality, with 53% rating a ‘new experience’ as an important feature when choosing a place to eat. Surprisingly, some technologies do not seem to resonate with millennials. When asked what types of technologies would improve their dining experience, globally only 16% were positive about 3D virtual entertainment. By contrast, 28% of restaurants expect to implement 3D virtual entertainment in their restaurants within five years. Unsurprisingly Web reviews are holding ever greater sway in booking preferences, so online booking is pushing up industry standards. 25% of millennials consider paying more at a restaurant if the social media ratings are excellent. Thomas Page, Head of Hotels & Leisure at CMS, concluded: “With such a large percentage of their income now coming from the millennial generation, restaurant groups and restaurateurs need to ensure they are futureproofing their businesses now to cope with their desires and demands. The tech savvy nature of the millennial group and their loyalty to a brand is of huge significance to the future of the industry and they must continue to adapt and to evolve to meet these new challenges.”
The decline comes amid fears among many operators of oversupply of sites in the market and is a sign of the challenges that are currently faced by casual dining operators, following a sustained period of new openings. Market Growth Monitor data shows that restaurant numbers rose by 15.6% since March 2013, but planned site closures by several major brands have now helped to contribute to a fall over the last 12 months. The 0.4% decline is equivalent to nearly two net closures a week in the restaurant sector. Research from CGA’s suite of market-leading sources indicates broadly flat sales, rising food costs and modest but improving confidence among leaders of the out-ofhome eating and drinking sectors. A further retrenchment in restaurant numbers is now likely in the second half of 2018, the Monitor suggests—though many casual dining brands continue to expand their estates around Britain. Across all licensed premises, the Market Growth Monitor records a 1.3% fall in numbers in the 12 months to March 2018. That marks an acceleration in the pace of closures since the last edition of the Monitor, which recorded a year on year drop of 0.3%. But despite the challenges in some sectors and some parts of Britain, the Monitor also identifies a more positive picture in other areas—especially major cities in the north of England. In Leeds, the number of food-led
licensed premises rocketed by 37.9% in the five years to March 2018, with growth in Manchester (33.6%) and Liverpool (31.9%) nearly as steep. The report also shows a rise in the number of entertainment-based licensed premises, contrasting with a decline in circuit bars. The quarterly Market Growth Monitor is an exclusive snapshot of Britain’s licensed premises, and provides deep insights into restaurant pub, and bar supply across the country. Its data is drawn from CGA’s Outlet Index, a comprehensive and continually updated database of all licensed premises. CGA vice president Peter Martin said: “It has not been an easy year in the out-of-home eating and drinking out market, and this new data is an indication of the pressures that restaurant operators have been under. With over-supply becoming apparent, input costs still rising and Brexit causing uncertainty, we are likely to see a further restraint in new openings this year. But CGA research also shows that people continue to go out to eat and drink, and brands with strong differentiation and customer focus can continue to flourish.” AlixPartners managing director Graeme Smith said: “As predicted in the previous edition of the Market Growth Monitor, the total number of restaurants in the UK has fallen for the first time, and we expect the decline to continue over the short to medium term as larger chains manage their site portfolios. This presents an opportunity for younger, growing concepts to expand, potentially at preferential terms or in locations that were previously reserved for the larger chains, which could help kick-start their next phase of growth.”
Hospitality Industry Pulls Together For Social Sunday 2018
Sunday 1st July trade charity Hospitality Action saw restaurants, hotels and bars across the nation pull together to help raise funds to support people who work or have worked in hospitality and find themselves in crisis. The initiative, which was the brain child of Hospitality Action Principal Patron Jason
Atherton, aimed to unite the UK’s restaurant community to help transform hospitality lives. The celebrations commenced early, on Friday 29th June, at OXBO Bankside where Paul Bates was joined by England rugby legend Simon Shaw to cook up a three course storm. Sat Bains joined Niall Keating at Whatley Manor, where Sat and Niall cooked up an eightcourse dinner including ‘Hereford beef, aged ‘140’ days, beets/smoked/oak ‘Anish Kapoor’ and ‘Lobster Custard’. Meanwhile The Beehive in White Waltham hosted a fantastic hog roast followed by a spot of cricket and live music courtesy of Dominic
Chapman and his team and Tom Kerridge donated a percentage of his takings across all of his establishments. Jason Atherton’s Social Company also joined in the fun once again and saw Paul Hood joined by Paul Ainsworth at Social Eating House, Clare Smyth and Cary Doherty lead the team at Little Social and Tom Aikens and Tom Sellers join Jason at Pollen Street Social to name but a few. The Social Sunday celebrations are set to continue across July and will see Stem by Neo in Mayfair host a summer party in aid of Hospitality Action at the end of the month and The Fat Duck Group amongst those who have added a discretionary £1 donation to diner’s bills all this week. For further information about how you can take part please contact 020 3004 5504 / fundraising@hospitalityaction.org.uk
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Caterer, Licensee & Hotelier
July 2018
Profit Hit Hard At UK Hotels As Revenue Falls Across All Departments Top 100 UK Restaurant Groups Grew Debt Pile Profit per room at hotels in the UK fell by 4.3% in May as year-onyear declines were recorded across all departments; meanwhile, owners and operators continue to face the challenge of rising costs, according to the latest worldwide poll of full-service hotels from HotStats. In addition to a drop in Rooms Revenue (-1.2%), the -1.3% decline in Total Revenue at hotels in the UK this month was due to falling revenues in Non-Rooms departments, including Food & Beverage (-2.0%), Conference & Banqueting (-3.5%) and Leisure (-1.7%) on a per available room basis. The 1.2% decline in RevPAR this month was not only as a result of a 0.2-percentage point year-on-year drop in room occupancy, to 80.5%, but UK hotels also suffered an uncharacteristic drop in achieved average room rate, which fell by 0.9%, to £115.90. This is only the second time since October 2016 that a decline in rate has been recorded, as the ability to leverage price has been a mainstay for UK hoteliers on the back of punchy room occupancy levels. The first drop was during the debilitating weather conditions in March 2018. And whilst the commercial sector remained robust this month, declines in achieved average room rate were recorded in the Individual Leisure (-2.9%) and Group Leisure (-4.8%) segments, which was in spite of the spike in leisure-related demand generated by the two Bank Holiday weekends and a range of internationally significant events, including the Royal Wedding. The declining revenue levels were further hit by rising costs, which this month included a +0.7-percentage point increase in Payroll to 27.7% of total revenue, as well as a +0.3-percentage point increase in Overheads, which grew to 21.4% of total revenue. The falling revenue levels and rising costs meant profit per room fell by -4.3% this month, to £55.48 and contributed to the -4.0% drop in GOPPAR at UK hotels for year-to-date 2018. “As this is only the second time there has been a decline in TrevPAR in the last 20 months, it is probably more of a blip in performance than a sea of change said Pablo Alonso, chief executive of HotStats. However, with an additional six days of school holidays due to the two Bank Holiday weekends and May half-term, the UK hotel market was undoubtedly more reliant on the leisure sector this month, which has not performed. Whilst both London Heathrow and London Gatwick airports reported handling record passenger numbers in May, it is possible that the
poor weather earlier in the year led to there being a higher number of departures than arrivals,” said Pablo Alonso, CEO of HotStats. In contrast to the overall performance of hotels across the UK, properties in Leeds recorded one of their strongest months of year-on-year growth in recent years this month as the city hosted the final stage of the Tour de Yorkshire. Due to the uplift in demand levels, room occupancy at hotels in Leeds soared by +6.5-percentage point year-on-year, to 79.1% which was complemented by a 1.5% increase in achieved average room rate, to £80.59. The combination of growth in volume and price pushed RevPAR to £63.74, which is a high in the Leeds market in the five months to May 2018 and well above the year-to-date average of £56.32. In addition to the growth in Rooms Revenue, hotels in Leeds were able to drive an increase in Non-Rooms Revenue in May, which included a year-on-year uplift in Food and Beverage Revenue (+10.1%), as well as Conference and Banqueting Revenue (+13.9%), on a per available room basis. As a result, TrevPAR at hotels in Leeds increased by 9.8% year-on-year to, £109.08. In addition to the growth in revenue, hotels in Leeds were able to record a -2.8-percentage point saving in Payroll, which fell to 29.8% of total revenue. The movement in revenue and costs enabled profit per room at hotels in Leeds to surge by 21.4%, to £36.62 and provided a more positive profit outlook to what has been a fairly dismal start to the year for hotels in the Yorkshire city. One year on from the Manchester Arena bombing, hotel performance in the ‘Capital of the North’ was much more subdued. The reduction in demand from the commercial segment in May, which is key to Manchester hoteliers, meant that declines were recorded in both room occupancy (-2.8-percentage points) and achieved average room rate (-1.4%). Whilst RevPAR for hotels in Manchester dropped by -4.6% to £80.71, this represented a peak in performance in this measure for year-to-date 2018. Further declines in Non-Rooms revenues meant that TrevPAR at hotels in Manchester dropped by -5.2% in May, to £124.41. Alongside the decline in revenue, rising costs meant that hotels in Manchester recorded a -12.7% drop in profit per room in May, to £44.56. The decrease this month contributed to the -2.0% decline in GOPPAR for year-to-date 2018.
By 19% Last Year – Borrowing Nears £2bn
This may mean taking a gamble on the success of new sites.
Some chains feel they have little choice but to continue with aggressive expansion plans despite sector headwinds The UK’s Top 100 restaurant groups grew their debt pile by 19% in just the past year, from £1.65bn to £1.96bn, says UHY Hacker Young, the national accountancy group. UHY Hacker Young says that many restaurant chains are still increasing their borrowing in order to acquire and fit out new sites, even as high-profile competitors face insolvency. The firm explains that many restaurant chains can only reach break-even by scaling up rapidly to achieve economies of scale. This means they have to go through long periods of increasing borrowing to acquire and fit out new sites. Though trading conditions on the high street have become very challenging over the past year, these businesses often feel they have little choice but to continue with these expansion plans.
Guild Of Beer Writers Appoints Pete Brown As Chair The British Guild of Beer Writers has appointed acclaimed beer writer Pete Brown as its Chair. Brown takes up the post immediately, succeeding Tim Hampson, who stepped down last month after 12 years in the role. Brown has written about beer, and food and drink more broadly, for 15 years, with eight books published including Man Walks into a Pub, Hops & Glory and Miracle
Brew. His work appears regularly in print and broadcast media and he has been a judge for many awards including the BBC Food & Farming Awards. He has won the Guild’s Beer Writer of the Year Award three times, three Fortnum & Mason Food and Drink Awards, and has been shortlisted two years running for the André Simon Awards for food and drink books. Brown said, “I’m delighted to be appointed as Chair and honoured to follow Tim, who has done an astonishing job. Over my fourteen years in the Guild I’ve seen it modernise and flourish in an exciting and rapidly changing beer world.
UHY Hacker Young says that the borrowing of the UK’s Top 100 restaurant groups now amounts to 35% of their £5.6bn annual turnover. While this level is not yet a great concern overall, there are businesses within the sector with much higher levels of leverage, which may face problems if new sites underperform. Martin Jones, Partner at UHY Hacker Young, comments: “For the restaurant sector’s debt pile to keep growing shows that some groups are continuing to borrow, invest and grow aggressively.” “A lot of restaurant businesses do not have the option of easing off on expansion plans as the sector struggles – they simply have to grow quickly to reach profitability.” “Significant expansion for a restaurant group is a very expensive undertaking – rent deposits and fit-out costs for a group of new sites often require a substantial increase in borrowing. If new sites don’t turn out to be profitable, restaurant groups can very quickly find themselves facing a CVA or closures.” “The margins in the restaurant business are so thin that just one or two underperforming sites can send the whole chain into the red.”
“Now, with a Board that has a majority of female members, I hope to help promote a positive, inclusive and ethical approach to communicating about beer. Most of all, I want to learn from our record number of members – and people who write about beer who for whatever reason aren’t currently members – how they feel the Guild can best help them.” Hampson said, “I can’t think of a finer successor than Pete. He is one of the best food and drink writers in the country and an outstanding ambassador for beer. I am confident that under Pete’s guidance and with the support of a fresh board of directors, the Guild will continue to thrive.” Brown was elected to the Guild’s board at its recent AGM, when three other new directors were voted in. They are: Joanna Dring, PR manager at Heineken UK; Annabel Smith, founder of beer consultancy BeerBelle and Natalya Watson, a blogger, beer sommelier and marketing manager for Duvel Moortgat. Five of the Guild’s nine directors are now women.
July 2018
CLH News
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February 2017
July 2018
Caterer, Licensee & Hotelier
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July 2018
CLH News
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BBPA Welcomes Urges Swift PPL Consults On “Specially Action To Help High Street Pubs Featured Entertainment” Tariff
The British Beer and Pub Association (BBPA) has welcomed the return of the Great British High Streets Competition for 2018, which shines the light on Britain’s best high streets and their vital contribution to the soul and economic viability of towns and cities across the UK. The BBPA has been a member of the Governments High Streets forum since 2014 and Brigid Simmonds, Chief Executive of the BBPA, has been a judge for all four previous Great British High Street competitions. Although celebrating the UK’s high streets is important, the BBPA believes that pubs on the high street pay a disproportionate amount of business rates. BBPA figures indicate that pubs pay 2.8% of the total business rates bill, yet only account for 0.5% of total rateable turnover. This is an overpayment, relative to turnover, of £500 million. With many retailers closing their stores, the leisure offer of the high street – in particular pubs – has become increasingly important for driving footfall back to the UK’s high streets. The BBPA knows that pubs, which are the beating heart of their local communities already, can play a key role in driving footfall back to the high street. The BBPA is clear that business rates need to be
reviewed and a new, fairer way to tax businesses as an alternative to a property tax needs to be developed. Whilst the Treasury remains committed to a finite sum to be collected through business rates, pubs and other businesses still standing on the high street will have to pay more to meet the shortfall. This is unfair and adds further pressure on high street businesses. BBPA Chief Executive Brigid Simmonds commented:
“The high street is an important part of any town or city in the UK and the Great British high streets competition is a fantastic way to celebrate this. We would urge high streets up and down the country to enter the competition. Our experience from previous years makes clear that local leadership, partnerships, events and an understanding of their local market really can make a difference. “However, with consumer spending on the high street down, and many choosing to do their shopping online instead, pubs and the wider hospitality industry are more important to the prosperity of our high streets than ever before. Currently pubs shoulder an unfair business rates burden and they need support from the Government. This means creating a more level playing field, whereby online retailers pay a fairer share of the total rates.”
Fernet-Branca Challenges The Bar Trade’s Bravest At The Barback Games try events. With the games being held in the UK for the first time this year, Fernet-Branca and UK distributor Hi-Spirits are offering the winner a trip to San Francisco as their prize.
FernetBritain’s bravest and boldest bar workers will be put through their paces when the Fernet-Branca Barback Games come to London this September, with a trip to San Francisco up for grabs for the winner. The games will test the skills and endurance of competitors with a series of physical challenges, as well as their knowledge and passion for classic Italian digestif Fernet-Branca. Originally held in San Francisco in 2007, the Barback Games are now one of the biggest touring bar indus-
Bars can enter a team made up of one competitor and one coach, with anyone who works in a pub, bar, restaurant or club whose role has included barback duties eligible to compete. The final will see four knockout rounds put competitors through their paces, with the final battle between two teams deciding the winner of the San Francisco trip. The teams won’t find out what’s involved until the day of the Games, but competitors are being warned that they need to be fit and able to compete in some very physical challenges. Dan Bolton, managing director of
Hi-Spirits, said: “We’re delighted to be bringing the Fernet-Branca Barback Games to the UK this year. Barbacks are all too often the unsung heroes of great bars and the Games are an opportunity for them to step into the spotlight – if they’re up for the challenge!” The Fernet-Branca Barback Games will be held at Village Underground, London on Sunday 9 September, with an invited audience from the bar trade cheering on the teams and a global judging panel of bar professionals overseeing the proceedings. Entries are now open at fernetbranca.co.uk/barbackgames and close on 10 August. Entrants need to explain why they should be selected, with the finalists announced on 17 August, 2018. Full terms and conditions are also online.
Football Fans Charged More For Pints During Game
An investigation by The Sun newspaper has revealed that some pubs were charging fans more for their beer during World Cup games. The practice known as “event pricing” is sometimes implemented to help offset increased costs during large events.
so venues could meet a number of licensing requirements. A spokeswoman for Stonegate said price increases of between 10p and 50p would be applied on certain drinks in certain venues for the duration of the match.
The Sun revealed that Pub chain Stonegate Pubs charged up to 50p more for a pint during England’s matches in some of its 690 pubs, stating that a Yates in Manchester was charging an extra 20p on drinks, while a Walkabout in Colchester added 25p and the Clock House in Harlow 50p.
Wetherspoons said it did not raise prices, spokesman Eddie Gershon said: “We wouldn’t put prices up.
Stonegate said the price increase paid for door staff, plastic cups and cleaning
Customers would be made aware of the price changes on notices displayed in the pub, she said.
“I don’t think customers would be very impressed. You have to show loyalty to customers who have shown loyalty to you.”
Seascape Island Apothecary Wins Prestigious Travel Retail Awards British bath & body brand Seascape Island Apothecary (www.seascapeuk.com) has recently received 2 top gongs from the prestigious TRBusiness Travel Retail Awards. Voted on by an international panel of travel retail consumers, Seascape’s Travel Essentials Trio Gift Set was named “WINNER: Best skincare, haircare, bath and body product”, beating out several high profile international brands. Containing a 75ml Refresh Hand & Nail Cream, 10ml Peppermint Oil Lip Balm and a 8ml Soothe Sleep Oil - all award winners in their own right - the Travel Essentials Trio Gift Set retails for £28. Seascape’s Awake Oil / Sleep Oil Duo Gift Set was also
named as a FINALIST in the same "Best skincare, haircare, bath and body product” category, giving Seascape 2 of the top 6 positions in the beauty category. Containing the 8ml Soothe Sleep Oil and a 8ml Uplift Awake Oil (also a multiple award winner), the Oil Duo Gift Set retails for £18.00. Whether as a gift set or individually, these various Seascape products make for great additions to any hotel amenity assortment. The 8ml Soothe Sleep Oil has the added benefit of using only pregnancy safe essential oils, making it an outstanding pillow gift for any hotel guest. See the advert on page 12 for details.
Music licensing company PPL has published a consultation paper as part of its ongoing review of its Specially Featured Entertainment (SFE) tariff. The consultation paper relates to the playing of recorded music at events such as discos and DJ nights and applies, in this instance, to nightclubs, pubs and bars, cafes and restaurants, and hotels. The consultation paper sets out the company’s current thinking in relation to the scope, structure, fees and implementation of a potential new SFE tariff. It is based on the belief that the SFE tariff requires structural reform and undervalues the rights of PPL’s performer and record company members in the recorded music they create. PPL’s view (supported by economic analysis) is that the fees under the current tariff, which has been in place for around 30 years, are too low to be an appropriate reflection of the value to businesses of using recorded music at SFE events. Commenting on the publication of the consultation paper, PPL Chief Executive Officer Peter Leathem, said: “This consultation paper provides an important opportunity for licensees to contribute to the review and potential reform of PPL’s Specially Featured Entertainment tariff. “Through licensing the use of recorded music at SFE events, we are keen to see our repertoire continue to support and drive entertainment within the hospitality sector. In an environment where recorded music forms a very significant part of the business proposition, it is important that those who invested their time and talent
in creating such music are fairly rewarded. “We therefore welcome responses from our licensees in order to help us finalise our views on a potential new SFE tariff.” The consultation paper has been sent to licensees putting on SFE events in nightclubs, pubs and bars, cafes and restaurants, and hotels and to their trade bodies. Caution UKHospitality has warned that any increases to PPL’s SFE tariff will place considerable burdens on venues and limit their ability to offer recorded music. PPL has begun formally consulting on a revised Specially Featured Entertainment (SFE) tariff which would apply to a range of businesses in the hospitality sector such as nightclubs, pubs, restaurants, hotels and bars. UKHospitality Chief Executive Kate Nicholls said: “We see no reason why there should be a need to fundamentally change the SFE tariff and increase costs for businesses already struggling against a swathe of taxes. “It is clear that if PPL’s current thinking were to be implemented it would result in massive increases in licence fees, inevitably leading to higher prices for customers and significantly reducing the ability of establishments across the UK to play recorded music, when mixed by DJs or for dancing. “UKHospitality will be liaising with our members and other stakeholders to robustly respond to these proposals, to avoid additional costs that would drive music out of venues and ultimately close some hospitality businesses.”
Are You Responsible For Fire Safety In Your Building? Current fire protection legislation across the UK requires the appointed person responsible for fire safety of all non-residential premises to maintain adequate fire protection at all times. It is their duty to ensure that there is a suitable, regularly reviewed fire risk assessment and that all aspects of the requirements are carried out competently. To demonstrate that this Responsible Person/Duty Holder has met their legal obligations to the best level achievable, many public authorities and commercial organisations now insist that their fire protection services are carried out by a company that has been Third Party Certificated and
that these providers are BAFE registered for the specific service they require. BAFE is the independent register of quality fire safety service providers, certificated to ensure quality and competence to help meet your fire safety obligations. BAFE provides end users with an easy method of finding quality, third party certificated competent companies to help them meet their fire safety responsibilities. For more information or to use the BAFE Fire Safety Register please visit www.bafe.org.uk or see the advert on page 10. BAFE – Promoting Quality in Fire Safety
Initiative Launched To Combat Sexism, Racism And Homophobia In Pubs TEPAA new initiative to combat sexism, racism and homophobia in UK pubs, called The Equality in Pubs Accreditation (TEPA) has been launched this week. Founder Jessic Mason says: “Pubs are for everyone. The word pub is short for Public House. People should feel that term is valid irrespective of gender, sexuality and race. They are a community hub for all and a place where everyone, whatever their identity, should feel is safe.” Publicans who would like to let visitors know that their pub has a zero tolerance policy on abuse in any of its forms can now sign up to TEPA and, from 2019, gain a window sticker and a plot on a map on TEPA website to let people know that their pub doesn’t support homophobia, sexism or racism in any of its guises from neither its staff or it’s drinkers. Joining TEPA means the publican has a civic duty to act should they recognise abuse in their venue. The Accreditation has been pioneered to offer all people the freedom to visit the nation’s finest pubs without trepidation and to remind the pub, beer and hospitality industry as a whole that inclusiveness is every-
one’s responsibility. “Social equality is a human right. Let the best pubs, bars and taprooms, run by the most accommodating, kind and friendly staff identify themselves and help all people remember that the value of pubs is as much what they represent as anything they serve across the bar,” said TEPA founder Jessica Mason. BII Chairman Anthony Pender added: “Good pubs have always been an open and welcoming place for all whether it be for a quick pint after work right the way through to big celebrations. It’s great to see this message getting affirmed further with the setup of TEPA and I look forward to seeing wider and further recognition.” TEPA will be open for submissions from publicans from September 2018 where after a shortlist will be drawn up and the first accredited TEPA venues will be visited and mapped before the close of the year. From the spring of 2019, the TEPA map will become accessible to all – with its usefulness designed to help people navigate their way to places that are non-discriminatory.
“Being Drunk Is No Excuse”: Drinkaware Calls For Bystanders To Challenge The Status Quo In All Public Places Speaking in evidence at a recent Women and Equalities Select Committee Drinkaware Chief Executive Elaine Hindal spoke of the damaging effect of unwanted and drunken sexual harassment and called for a greater challenge of its normalisation in public places. Drinkaware/YouGov research (2017) reveals the shocking extent of drunken sexual harassment in a range of public places with nearly two thirds (63%) of women and a quarter of men (26%) who drink in bars, clubs and pubs saying that they had been on the receiving end of some form of sexual harassment. In response to these findings, the charity has been running ‘It’s OK to Ask’, a behaviour change programme encouraging bystanders to safely intervene when spotting individuals in need on a night out. The advice, developed in collaboration with the Good Night Out campaign and academic Rachel Fenton, project lead for 'The Intervention Initiative' at the University of Exeter, is designed to help people feel safer and more secure when intervening. The three elements of the advice for
bystanders to challenge inappropriate behaviour and give support to vulnerable people are:
1. Spot it - Is something dodgy happening? 2. Check it - Is it safe to step in? 3. Speak out - If it's safe to do so, check in with the person being targeted: Are they OK? If not, try staff or security. Drinkaware is now expanding the campaign into festivals as there is a marked difference in behaviour at music festivals compared to a pub, bar or club. Drinkaware found that whilst 52% of females and 42% of males who attend festivals reported witnessing inappropriate or sexual comments or touching at a festival, only 31% of those witnessing it asked the victim if they were OK compared to 47% who did so when in a pub, club or bar. Commenting, Drinkaware Chief Executive Elaine Hindal said: m“For far too many people, drunken sexual harassment is now part and parcel of a night out or being at a festival. Being drunk is no excuse to grab, grope or make inappropriate comments to strangers in public
places after a few drinks. “Bystanders have an important role to play in helping to challenge unwanted and drunken sexual harassment but it can be difficult to know exactly what to do. “We all have a responsibility to challenge unwanted drunken sexual harassment wherever we see it. Asking someone if they are OK and giving them support sends a clear signal that this behaviour is no longer going to be tolerated.” Venues and operators can help by supporting bystanders and by making it clear that drunken sexual harassment will not be tolerated on site. Drinkaware can support venues with Drinkaware Crew – specially trained members of the venue’s staff team – and its Alcohol Vulnerability Awareness e-learning course, which equips staff to recognise and deal with harassment and other situations where people are vulnerable on a night out. E learning vulnerability course: https://www.drinkaware.co.uk/work-withus/alcohol-vulnerability-awareness-e-learning
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Caterer, Licensee & Hotelier
July 2018
British Frozen Food Federation Awards 2018 July 2018
CLH News
17
Frozen Food Industry Recognises Pioneering Products Of 2018 infused gluten free pastry with butternut squash in a creamy brie and vintage cheddar cheese sauce, perfectly complimented by a layer of sweet and tangy beetroot chutney and finally adding a touch of luxury with truffle infused oil.” The tart then went on to win the most coveted award of the evening, beating all other products across all food service categories to be crowned Foodservice Product of the Year 2018. This is the second time in four years that KK Fine Foods has won this prestigious award.
The best new frozen food products in both retail and foodservice were recognised at the British Frozen Food Federation’s (BFFF) Annual Product Awards which took place last month, with a glittering Annual Gala Dinner Dance event which was hosted at the London Hilton on Park Lane hotel. The prestigious John Hyman awards, now in its 31st BFFF Chief Executive year, included 7 categories which were judged by members of the Craft Guild of Chefs. Known as the ‘Oscars of the frozen food industry’, the BFFF Awards recognise quality and product development in the frozen food market from the last year. KK Fine Foods Plc took home the prestigious Foodservice Product of the Year awards respectively. The awards were presented during the glittering Annual Gala Dinner Dance event which was hosted at the London Hilton on Park Lane hotel.The competition received entries from across the industry with the overall winners being selected from 13 categories across both the retail and foodservice categories, which included Best Main Course, Best New Pizza, Best New Meat-Free Product, and Best New Poultry-Based Product.
KK Fine Foods Plc’s Gluten Free Butternut Squash, Brie, Beetroot & Truffle Infused Oil Tart was crowned Foodservice Product of the Year. The product, which provided exceptional flavour and texture appealing to gluten-free and non-gluten-free consumers alike, was described as ‘tasty, light, crispy’, ‘well-seasoned’ and with a ‘very good, interesting filling’ by the Craft Guild of Chefs judging panel, earning it this prestigious award. KK Fine Foods said their “Experienced NPD team have spent many hours developing their award-winning gluten free pastry that can rival even the most traditional of recipes. KK filled tomato
Inspired by the huge increase in demand for gluten free products, KK worked alongside Pizza Express to create their Gluten Free Seafood Rigatoni with Pinot Grigio. This luxurious pasta dish used salmon, Pollock and king prawn in a delicate yet creamy pinot grigio sauce. The product’s winning flavour combination and excellent gluten free pasta ensured it won Silver for Best New Main Course/Meal Centre Product.
Holly Marrero Easson, Brand Controller at Bidfood said “We are absolutely delighted to have won five awards! These award wins reinforce the fantastic quality that our own brand offers customers, and the commitment that our category teams have to endlessly innovating and keeping up with market trends. With over 1,600 products now within our own brand portfolio, it is a growing area that offers customers choice, quality, consistency and great value where they need it. The Premium Selection brand brings customers the finest quality food using the best ingredients!”
Managing Director, Samir Edwards said “We had an amazing evening and these awards demonstrate our commitment as a business to continually deliver high quality, innovative and most importantly, great tasting products to our valued customers. This award is a credit to the whole team at KK, who work tirelessly to ensure we create award winning food.” Bidfood is celebrating after a series of fantastic wins at this year’s BFFF Awards, where the team picked up awards across Best New Starter, Best New Dessert and Best New Meat Free, with products from their own brand Premium Selection range and Quality Cuisine.
Bidfood was applauded for its Quality Cuisine Somerset Brie and Blueberry Chutney Tart which won Gold in the Best New Starter category. Equally, the foodservice provider was praised for its Premium Selection range, winning Gold for their Premium Selection Individual Truffle Torte with a Gold Shimmering Profiterole and Silver for its Premium Selection Gluten Free Brie & Beetroot Chutney Tart in a Kale Pastry.
service at Darégal Gourmet said: “This year’s fantastic result at the BFFF awards highlights Daregal’s ongoing commitment to creating innovative, high quality products using natural, aromatic ingredients. Innovate Foods were delighted to receive the Silver award at the BFFF awards ceremony for best New Starter/Buffet/Appetiser Product with the Extra Mature Cheddar Cheese Soufflé. The 25g Cheese soufflé was developed specifically with the busy kitchen in mind , baked from frozen in a matter of minutes saves time and energy ensuring the perfectly risen light fluffy soufflé is suitable for hot or cold buffet menus, as a starter, light bite or sharing platter giving versatile menu placement.” Commenting on the winners, John Hyman, BFFF chief executive, said: “These awards are a real victory for all the winners and their companies and teams should be incredibly proud of their achievements.” He added: “The Product Awards celebrate new product development excellence and innovation that continuously drives the frozen food industry to be the dynamic and developing sector that it is. The standard of entries we received was exceptional and it was really encouraging to see how many companies put products forward, which serves as a sign of the confidence they have in their products. In their 31st year, the Annual Product Awards proves that frozen food is still at the top of its game when it comes to innovation, which will only help the industry grow further and reach the £10bn target we’re aiming for.
Innov Darégal Gourmet took the Gold Award for Best New Accompaniment/Potato/Vegetable product this year was won by Darégal Gourmet for their Red Pepper & Rosemary Cool’eaze. The Cool’eaze range was borne from the collaboration between Darégal, world leader of culinary herbs and the Parisian Chef Christian Le Squer. Inspired by fine cuisine, the range of culinary herb coulis was created using simple, quality ingredients that deliver pure, balanced top note flavours of aromatic herbs. The diversity of flavours within the range will exceed diner expectations, and with the convenient precision tip packaging will allow chefs to demonstrate artistic flair on hot and cold dishes. The bottle design allows for portion & cost control and will garnish around 100 plates. The winning Red Pepper & Rosemary coulis, unites the Mediterranean notes of rosemary with the sweetness of red pepper and with its sunburst colour adds vibrancy to the plate. Ideal gourmet pairings to bring the dish alive include lamb, duck, prawns and many more… On winning the award Stuart Clarke head of food-
“As always, these award wins are a team effort and we look forward to having the opportunity to recognise the people behind the products as the entries for the BFFF People Awards open later this summer, with new categories added following the success of last year’s inaugural awards.”
For more information about the BFFF Product Awards, please visit www.bfffproductawards.co.uk
sales@innovatefoods.co.uk Tel 01592 651525 www.kkfinefoods.co.uk Tel 01244 286200 www.daregalgourmet.co.uk Tel 01508 353000 www.bidfood.co.uk
July 2018
CLH News
18
Soft Drinks
Boosting Profitability with Soft Drink Options ference” Earlier this year Britvic released its soft drinks review for the foodservice and licensed sector, which revealed that the total value of soft drinks to the sector is a staggering £6.9bn. The report stated that consumers expectations for healthier, more convenient and more experiential solutions have presented an opportunity for operators to differentiate and add value.
British consumers quench their thirst with some 14.8bn litres of soft drinks each year. The industry is a success story of British manufacturing, retailing and hospitality. UK diners will spend a staggering £54.7bn eating and drinking outside of the home, but with one in five adults choosing not to drink alcohol at all, are you capitalising on this lucrative market? Recent Office for National Statistics (ONS) figures revealed that 21% of adults are not drinking alcohol at all, with younger consumers in particular increasingly reducing alcohol consumption. Many operators and suppliers see this trend towards teetotalism as an opportunity to develop innovative soft drinks with genuine adult appeal and increase sales. Soft drinks are an essential component of the hospitality industry, providing benefits for restau-
rants, hotels, fast-food outlets and pubs across the nation, and benefits are felt by businesses large and small, from chain hotels to independent pubs. The sale of soft drinks through pubs, restaurants and hotels directly contributes over £2.3 billion to the UK economy and supports nearly 128,000 jobs. The contribution is spread widely, with London and the South East the main beneficiary thanks to the high number of hospitality businesses located there. Brigid Simmonds Chief Executive of the British Beer & Pub Association said: “ Whilst beer is the mainstay of the pub, extending choice, providing welcome refreshment, and a great choice for anyone driving, soft drinks are a vital part of the pub offer, soft drink sales support pubs and their staff, so continued investment by manufacturers into high quality equipment and solutions makes a major dif-
At a total market level, value and volume sales of soft drinks grew at similar rates, but this trend masked the fact that the soft drinks category took steps to deliver the premium opportunity, developing ranges through premium NPD accounting for 43% of all launches, up from 30% in 2016. In the licensed sector, premium soft drinks were a key growth driver up +32%. But more opportunity still exists, as premium share is still low at 7% versus spirits 30% & beer 43%2. There are say Britvic five specific areas of growth which operators can capitalise on:
• Created for kids: Healthy tasty drinks which are popular with children but also trusted by parents. • Especially for adults: Motivating adults to choose more soft drinks, and making them preferred choices on more occasions. • Inspired lifestyle choices: Motivating the nation to more healthier and positive drink choices on a daily basis. • Elevated food moments: Elevate and pair food options with accompanying soft drink recommendations • Sensational social experiences: Create exciting social experiences by re-defining possibilities for soft drinks.
fruit content to ensure the real taste of the fruit comes through – not just a hint. The concept is actually quite simple. We’ve taken soft Devon spring water and added carbonation and lots of rich organic fruit. As with all our drinks, they don’t contain any fruit concentrates or artificial flavourings”! Recognising the rise in demand for “adult bottled”
soft drinks Kolibri are the world’s first adult bottled drinks customised to preference. Alcohol free, adventurous creations with distinctive botanical notes and sweetness adjusted to taste, Kolibri Drinks are an “exquisite choice” for discerning customers who expect food and drinks to be served their way. Designed exclusively for prestige hospitality sector with an aim to delight their health-conscious guests with a drink they can finally tailor to their taste, lifestyle or occasion. Kamila Sitwell, co-founder of Kolibri says: “Modern customers want it all –control of ingredients, healthy yet indulgent drink - all at the same time! 1 in 2 would like to try a soft drinks creation experience allowing them to mix their own drink. They also want a ritual and theatre in this area too! The craft of making bespoke coffee, de-canting with elaborate wine tasting, or the artistry involved in cocktail making are hugely satisfying for guests and define premium experiences. Until now soft drinks offered no such experiences”.
Devon-based Luscombe Drinks recently launched a new range of organic Sparkling Fruit Waters in response to increasing consumer demand for no added sugar products. The first three flavours to launch include Passion Fruit, Sour Cherry and Raspberry.
Kolibri recognised a gap in the market between the overly sweet fizzy drinks, the artificially sweetened concoctions and plain water which delivers zero experience for guests. “Empowering consumers with choice, offering bespoke solutions designed for individuals, not masses, is our mission.”
Gabriel David, chairman and founder of Luscombe Drinks, commented on the launch: “For the first time, sales of bottled water have exceeded sales of cola. This has been driven by the trend towards healthier low-calorie drinks with reduced sugar content, and the success of premium sparkling waters.
With an increased number of people seeking to discover new and interesting flavour experiences, Sparkling Raspberry has been developed to offer a grown-up soft beverage with the bitter sweet characteristics of this much loved British fruit. The authentic raspberry taste has been achieved by using the botanical brewing method, used to make all Fentimans drinks, combined with an infusion of raspberry and natural botanical ingredients. The result is a vibrant and refreshing drink, embodying the taste of freshly picked raspberries.
As a premium soft drinks producer with a reputation for crafting delicious tasting drinks from natural organic fruit, we have been working on an introductory range of Sparkling Fruit Waters. However, unlike many of the fruit waters currently on the market, the Luscombe range have a high
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Soft Drinks
Boosting Profitability with Soft Drink Options (...CONTINUED FROM PREVIOUS PAGE)
challenging, and not a little wild-eyed, but each one of our range has painstakingly evolved to serve a purpose either as a superior mixer or taken straight. So, what should you look out for, and how can you “refresh” summer soft drink sales?
BE BOLD WITH FLAVOURS Soft drinks do not have to be plain. Mintel’s Attitudes to Premium Soft Drinks report highlighted that one of the main things consumers wanted from soft drinks, was high quality ingredients and a clear difference in taste. Fentimans has responded to the research with its range of premium soft drinks with flavours such as sparkling lime and jasmine. Experiment with flavours in the same way as you would with alcoholic drinks menus, matching flavours that compliment each other well, in order to develop fresh and exciting beverage solutions.
CATER TO THE HEALTH CONSCIOUS
Fentimans Marketing Director, Andrew Jackson, explained: “as a pioneer of craft beverages and a flavour innovator, it is satisfying to see an increased number of people seeking premium alternatives to ordinary carbonated drinks. It’s a trend we’ve seen growing over the past few years and it shows no sign of slowing down. The introduction of Sparkling Raspberry will continue to build our appeal with a younger audience, who actively seek out interesting brands, which deliver on provenance and quality.” Sparkling Raspberry will be launched in the iconic 275ml bottle, plus the 750ml sharing format in the grocery channel. The launch will be supported by an outdoor, experiential and digital marketing campaign. Peter Spanton Drinks believe that bold flavours are leading the charge in premiumisation. The mixer and adult soft drink company takes its inspiration from Italian tradition for the more bitter nonalcoholic drinks suited to the adult pallet. Director Ceri Passmore says “the idea for Peter Spanton drinks came from the glorious fug London’s famous Vic Naylor’s bar, our range includes bold flavour combinations such as salted grapefruit Paloma and an exceptional dry ginger that has a smoky flavour, it’s a rather complex drink that tastes as though it could be alcoholic but is not. Eclectic couplings can be
July 2018
CLH News
19
Being the designated driver to a restaurant or a night out doesn’t mean you’re only liquid choices are water, coke or lemonade. The rise in mocktail popularity signifies that consumers are looking out for a range of flavourful beverages whilst still wanting to drink less alcohol or no alcohol at all. The increased attention has even allowed bar staff the opportunity for experiments with their ingredients, continuously increasing the range of premium concoctions for their customers. The new found popularity of mocktails could be further boosted by soft drink brands claiming their own stake of the market. With limitless recipes already featuring their products and resources for research and development at their own disposal, an official Coca Cola Mocktail, for example, could be possible. Marketing a range of mocktail products as their own take, soft drink manufacturers can spread awareness and generate interest in the concept. Peter Spanton Drinks have been working with restaurants such as fish works to develop both their product non-alcoholic and low ABV menus to meet customer demand. PREMIUMIZATION OF SOFT DRINKS Competition for soft drink dominance is more crowded than ever with the saturation of the market. Not just because there are so many players in the market, but because the rise of social media has allowed instant access to consumers, requiring more frequent and straight-tothe-point marketing tactics to grab and hold attention. The majority of soft drink advertising has consisted of brands using slogans consisting of several words or in small sentences. These are short and immediately to the point as to why these soft drinks are a premium offering compared to competitors. Focusing on how their products need to meet their consumers’ needs in the most important out of all of the choices in the market, premiumization is both the effective and efficient solution. It makes soft drink products stand out in such a crowded yet easily-accessible market.
With the ever-growing popularity for health foods and the recent announcement of a new sugar tax, businesses and consumers alike are becoming increasingly conscious of making healthier choices. Communicating the healthy aspects of your soft drinks, such as low sugar or zero artificial colours will help to tap into this market and drive sales. As an example, Oranka Juice Solutions has recently launched a range of juices that are free from artificial colours and sweeteners and contain just 2% sugar.
DEVELOP A ‘MOCKTAIL’ MENU The trend for ‘mocktails’ isn’t necessarily a new one, but is a trend that allows bar managers to up sell on the existing offering and adds a point of difference at the bar. Spend time developing a non-alcoholic cocktail menu that is equally as exciting as the standard cocktail menu, in order to maximise profits on soft drinks.
Kolibri Drinks Tel: 0203 179 3500 www.kolibridrinks.co.uk Luscombe Drinks Tel: 01364 64 30 36 www.luscombe.co.uk Britvic www.britvic.com Fentimans Tel 01434 609847 www.fentimans.com Peter Spanton 0203 763 5665 www.peterspanton.com
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Hospitality Technology
July 2018
CLH News
DOCSIS – Delivering SMART TV Through Coaxial Infrastructure Featuring IP-over-coax functionality, Samsung’s HE694 display is an exceptional alternative for hotels who wish to implement IPTV but lack the resources to rebuild their infrastructures. Today’s digitally savvy guests are becoming more and more demanding, a guest-room SMART TV is no longer seen as a luxury but as a standard amenity. Until recently however, a significant barrier has prevented many hotels upgrading to a smart TV system. Smart TVs require wired ethernet. The subsequent installation of this and the replacement of existing coaxial cabling (that runs throughout the majority of hotels) is expensive and disruptive. Step forward DOCSIS technology… DOCSIS (Data Over Cable Service Interface Specification) is an international telecommunications
standard, enabling the delivery of an IP service over coaxial cable. Simply speaking, this allows the distribution of a smart service without having to upgrade existing coaxial infrastructure. The upgrade of a hotel's network infrastructure to incorporate a CAT 5/6 (ethernet) system is not always possible. Typical barriers include a lack of available funding, concerns about guest disruption or complicated building regulations. DOCSIS provides another option. A DOCSIS enabled television is a little more expensive than a similar sized SMART TV, however this differential is dwarfed by the cost-saving against an ethernet cabling installation. Airwave and Samsung provide a DOCSIS solution, models are available in 32” - 49" sizes - to find out more, call 0845 555 1212 or info@airwave.tv
Hisense The New Name For POS in The UK
Most people recognise Hisense as one of the world’s largest producers of TV and electronic consumer goods and they are correct in that the corporation achieved revenue in excess of US$15.7 Billion in 2016. Since acquiring NCR’s manufacturing facility in China in 1991, Hisense has become China’s leading supplier of POS technology products proudly boasting a 65% share of the Chinese tier one market. YCR Distribution Ltd one of the UK’s leading independent distributor of POS hardware and Hospitality
software solutions continue to expand its market by offering Hisense POS & tablet solutions that are ideally suited to the hospitality industry. Hisense POS is fully compatible with our in-house developed Samtouch Hospitality software along with other leading software solutions available in the market. For a demonstration of Hisense POS hardware or our Hospitality software solutions then please contact our Sales team on 01924 438238. eMail sales@ycr.co.uk. Demonstration available nationwide.
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21
Hospitality Technology
July 2018
CLH News
23
The Restaurant Business Is Set For A Revolution In Technology But Could There Be Looming Problems? is used to improve customer experience is a key consideration for its success, after all who wants to ignore up to 44% of customers because the technology was less than perfect? Remember that the National Restaurant Association says that the number one feature cited by 'baby boomers' was a loyalty and rewards program so integrating that in to customer experience technology creates a win/win situation when enticing that sector of customer in to your restaurant or business.
Having new technology like mobile phone ordering and tracking, ordering kiosks, custom mobile apps, table location using cell phones, online only ordering and a host of other technologies designed specifically for improving the customer experience sounds like a great idea... but are they? The rise and rise of the restaurant and eatery since 2007 is wonderful and everyone loves to eat in them. But there are a substantial number of potential customers that cannot use those technologies no matter how they try. And it’s not really their fault! There is no doubt that technology can improve customers experience. There is a substantial percentage of customers that are not at all savvy with using technology and that is a problem. Consider that the value of fast food restaurants in the UK in 2017 for fast food including takeaways alone was a massive £5.1 Billion but adding up across the whole sector to over £14 Billion and even what seems to be smaller percentages of potential customers adds up to massive loss of business. While 56% of consumers between the age of 45-64 do use technology in restaurants that leaves a massive 44% of that age group that do not use technology. Indeed, for the USA around 65% of customers over 55 prefer to be served by waiting staff. Careful consideration of how and where technology
It is noted that in the UK the government has provided national statistics about personal wealth by age where the average liquid wealth was at its highest between age 55 to 64 so it makes a great deal of sense where technology could be introduced as a customer interface that the technology itself does not turn away the wealthiest people with disposable income in UK from any restaurant or business. Having a focus towards mobile phone ordering is fine for the younger generations, but most readers will know friends over 55 that struggle daily with their cell phone. Deloitte suggest that there has been a substantial increase of smart phone users over 55 between 2012 and 2017 by as much as 71% change but that certainly is no real reflection of how many of those over 55's use the phone for smart apps. In fact, Deloitte estimates that at least 1 out of 4 consumers aged 55+ who own smartphones have never downloaded a single app. With that level of app use in the 55+ age group those problems for restaurant technology currently remain high on the agenda but seem largely unaddressed by developers and most often ignored by restaurant operators. It is also worthwhile noting from a recent 'greenlight' survey that where the internet is concerned the over 55's currently spend over £14 Billion through online shopping and are the fastest growing demographic in that area but they tend to be largely ignored by retail-
ers and restaurant customer facing technology development by manufacturers. Bear in mind also that 'greenlight' also commented that for 65+ demographic that spending actually reduces compared to the customer in the 55 to 64 age group. Understanding this fact can help to identify which technology will help or hinder that demographic with the resulting increase in sales. But technology in restaurants is not just about the front of house customer experience, there are other attributable technologies now appearing in restaurants that directly contribute to the overall customer delivery of quality service such as staff tracking that can provide key metrics about staff efficiencies to improve service levels and reduce costs accordingly. Thinking about current trends where this same demographic of 55 to 64’s is concerned the payment process can also be a hurdle. While many newer payment methods might involve mobile pay, or server tablets, kiosks or apps, consideration has to be given to the effects those technologies will have in deterring the 55 to 64 age group from visiting any restaurant. It is clear that over time younger generations will eventually migrate to being older technology savvy customers but ignoring the important 55 to 64 age range is not recommended if your restaurants are catering to that demographic already. Of course, there are other technologies that ARE friendly for the 55 to 64 demographics out there that don’t involve ANY difficult customer level high technology use by the customer such as a table tracking system by Long Range Systems of Dallas TX, USA. Their ‘Table Tracker’ is simple to use and the only customer involvement is to place a ‘puck’ on the table they choose to be seated at. Service is improved dramatically and it’s a fact that the over 55’s love great service
demonstrated by their love for waiter service. So, there are a number of questions that need addressing where technology is either implemented or might be in the future, things like: • Are you limiting your own customer base to millennials? If not: o How does the customer experience technology impinge on potential client involvement of the 55 to 64’s? o Are you happy insomuch as the highest disposable income sector of 55+ might not visit your restaurant because of technology concerns? o Have you seriously considered the aspect of customer facing technology affecting your restaurant sales? • Do you propose further investigation of the technology products you currently use? o Review currently installed customer facing technology to address 55+ client sector o Consider the 55+ client base BEFORE committing to technologies that might not attract the 55+ demographic due to the technical complexity when presented to them. Customer involvement from all adults is king when using technology to enhance customer experience in any restaurant environment especially where sales are concerned. Anthony Mckenzie is a Managing Director of a company involved with technology solutions for the restaurant sector and also an international reviewer of technology products for vertical sectors of business. Anthony can be contacted by visiting lrsuk.co.uk
July 2018
CLH News
24
Uniforms and Workwear
Staff Uniforms: Making an Impact the reason your staff must be identifiable, and presentable. When selecting a uniform for customer-facing roles, it is important to consider current style trends to help keep a brand’s image looking modern and sharp. This does not necessarily mean purchasing an entirely new uniform, however. There are simple changes that can be made to instantly update a look, such as opting for accessories or adding items in the latest colourways.
UNIFORMED STAFF: Promote a positive image Having uniforms can be an easy way of promoting a specific image that is associated with your business. For example, if you want to capture a minimalistic and professional look, you can opt for simple and smart uniforms that complement your company colours. You can also print logos and your business name on t-shirts or aprons to further advertise your business and push your brand.
Help customers identify your staff
“If you can’t be better than your competition just dress better!” Anna Wintour, Vogue In these increasingly competitive times the image your business projects through the “workwear”of your staff is more important than ever. Whether you are a pub hotel or restaurant, will have a number of Unique Selling Points (USPs), and these could be anything from listed building, fantastic views, great selection of ales, wonderful food. And, you will want to be better than your competition, that goes without saying, and ensuring that your staff are wearing the right, smart uniform/workwear, projecting your brand
creating a professional and lasting impression is as vital as any USP. For the independent sector of hospitality it is important that workwear design is personalised and matches the individual image of the business, whether your staff are dressing formally or casually. This not only helps to create the right impression for guests but strengthens the fact that all members of staff, irrespective what their role may be are all part of the same team and considered equally vital to your businesses overall success. It is of course important to cater for practical differences to suit specific roles within the organisation, however, overall design and colouring should be identical. When any customer walks through the door of a pub, hotel, bar or restaurant the first thing they will do is look for a member of staff for assistance, hence
When customers walk into a bar, hotel, or restaurant, the first thing that they will be looking for is a staff member to assist them. This is why your workers must be identifiable, and only uniforms can help you achieve this. The last thing you want is to have customers coming into your establishment but not knowing who to approach for help. When your employees are in uniforms, they are easily recognizable.
Improves customer service With recognizable and consistent uniforms, the service delivered by your staff can also be faster and this means that your clients will be happier. Furthermore, when employees are in uniform, they will be more conscious of their actions whenever they are serving customers. Because your employees are tied to your brand, they will provide a higher level of customer service. Furthermore, adding finishing touches such as name tags to the workplace clothing can also give your staff and customers a more personalized experience.
Health and safety To most business owners in the hospitality industry, health and safety benefits of employee uniforms are nothing new. Uniforms help to protect your staff in the workplace and help to maintain high standards of hygiene. In the kitchen environment, staff uniforms can help in protecting the workers from equipment, heat, and chemicals. Some uniform items can also help avoid accidents and injury, for example, non-slip safety shoes, aprons, hats, and gloves. This also helps in maintaining hygiene especially during preparation and serving of food.
Feel like part of a team Wearing workplace uniforms can make your employees feel like they are part of a team. It gives them a sense of identity and it helps to promote equality in your hospitality business. Research has shown that 56% of employees feel more professional when they are in workwear uniforms. In addition, 54% of staff members feel that work morale is higher when every worker is smartly dressed.
Happy: It is a well-established thought that developing a co-ordinated uniform can boost self-esteem, which contributes to improving attitude and productivity. Helpful: When staff wear a uniform, it portrays a united brand image, which indicates to customers that they will receive a consistently good service level from all employees, no matter who they are served by. It makes staff more conscious of their actions and encourages them to act in a certain way, as they are easily identifiable to customers as working for the company. Professional: Looking good and feeling like part of a team also creates a united workforce with a combined sense of responsibility. It encourages colleagues to work professionally together in order to achieve established company targets. Efficient: On the other hand, if your uniform differentiates between teams or levels, it can make progression within your company an attractive prospect for staff, as they know that they will receive a new uniform to demonstrate their promotion. This means that they will feel motivated and willing to take on extra responsibilities. Friendly: Rolling out an attractive new uniform can also get your brand in the press for all the right reasons and increase brand visibility. This can either be done via social media or traditional PR, by your staff sharing photos of themselves in their new uniform or by publications releasing them for you. This will generate excitement around your brand and encourage customers to purchase from you.
PERSONALITY Gemma Puffer, head of marketing at Grahame Gardner Ltd, said: “We are finding that more and more organisations, including those in the hospitality sector, want to capture their company ‘personality’ and ensure they have a team that looks professional and is a positive representation of the business. “They understand the importance of presenting a strong image across their entire company and the role that workwear, which aligns with their corporate identity, has to play in this.
Having the right staff uniform for your company is a great way of improving the success of your business. If you need assistance in designing the right work attire, you need to find the right supplier. Take time to find a company that will provide you with the best uniforms for your employees. Most suppliers will offer pre-made designs or will allow you to customize your own style to promote your unique brand and satisfy your business needs
THE RELATIONSHIP BETWEEN LOOKING GOOD AND GIVING GREAT CUSTOMER SERVICE At the start of the year, the Institute of Customer Service issued the UK Customer Satisfaction Index, which outlined the 50 top-scoring organisations for customer satisfaction in the UK. Corporate clothing specialists Dimensions believe that there is a strong relationship between looking good and giving great customer service, and always make sure to focus on how they can enhance that relationship for our clients when creating a new corporate clothing range. The words that customers surveyed for the index most frequently used to describe their experience with the Top 50 organisations, include: happy, helpful, professional, efficient and friendly. So how can a uniform influence that?
“For some businesses, it’s purely down to looking the part. They want their brand brought to life through bold graphics and colour, to inspire and engage their staff and their customers alike. For others, it’s a more practical affair and breathable fabric, hard-wearing materials, comfort, for example, are the priority.
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(...CONTINUED FROM PAGE 24) “Another benefit of having a smart, personalised uniform is how it helps make staff feel really proud of what they are wearing and who they work for. Uniforms work for everyone seeking to create a professional identity for staff across all areas of their business. – something that’s vital not only for the wearer, but crucial when it comes to making a great first impression on the customer.”
Confirming both the necessity and opportunity workwear presents for businesses in the hospitality industry Rick Shonfeld commercial director at workwear manufacturer and supplier Tibard says “it is integral to your strong brand identity, something for your customers to respond to and hopefully build a relationship with. Understanding workwear is to understand what it means to those who were and interact with it. Your staff and customers were or see your uniform every day so it is vital to choose something stylish but also easy to manage. You have enough headaches in your industry without adding your uniform to it. There is a huge variety of fantastic workwear providers at national and local level all of whom can supply you with a great range of products and styles but we believe what sets us apart at Tibard is our wide range of uniform services. From design to personalisation wearer trial days to laundry we can offer you so much more than just a sensational range of on trend products. Over our nearly 40 years history, we have learnt hospitality one’s choice and flexibility with their provider. Our services were crafted to be exactly that and our customers choose exactly what is right for them and with so much experience, when they need some advice on the experts they know we at Tibard our uniform in our expertise”!
STAYING CONTEMPORARY Uniform supplier Simon Jersey emphasises the demand for fashion-forward suiting. The uniform
Uniforms and Workwear provider has created the suiting range, Contemporary, in line with recent catwalk trends from around the world. This follows demand from the image-conscious hospitality sector for front-of-house uniforms that are smart and professional, yet fully on-trend. Jack Hankey , head of field sales, at Simon Jersey, said: “Our customers told us that it was hard to strike the balance between professional and fashionable uniforms and we’ve launched Contemporary to meet their needs. “In hospitality first impressions count, more than in any other industry. Uniforms need to project the brand image and tell a story about the type of service customers will receive. They also need to be practical which is why we’ve packed the new range with innovative features. “The reaction from customers so far has been incredibly positive, especially from hoteliers. We’re looking forward to introducing the range to more hospitality businesses across the UK.” Aztec Hotel & Spa, Bristol, is one of the first customers to introduce Contemporary suiting to its front-of-house uniform. It is part of Thwaites Hotels, a nationwide company that is the current AA Hotel Group of the Year. Gareth Ireland, General Manager at Aztec Hotel & Spa, said: “We were very impressed when we were presented with the Contemporary range. Aztec Hotel & Spa attracts refined, fashionable guests visiting on a city break or for business and we are currently transforming the hotel, giving it a stunning new look and we needed a uniform that matched that. “Contemporary is the ideal solution for the managers and reception team. They look polished and professional yet modern and up-to-date. They’re enjoying their new uniforms and customers have commented on how good it looks too.”
OLD FASHIONED VALUES When a third generation farming business wanted professional workwear for staff at its new restaurant, it turned to sixth generation hospitality clothing specialists, Russums. Rotherham based Russums was approached by Jeremy and Louise Holmes from the Hide and Hoof restaurant at Yummy Yorkshire in Huddersfield and were asked for their advice about good looking, practical workwear for its team of 30 staff. Russums old fashioned values and personal approach was one of the key drivers in the collaboration, said Yummy Yorkshire’s co-founder and director, Jeremy Holmes. “Exceptional quality and outstanding customer service is what drives our business and we expect that from our suppliers too. Russums sales and marketing manager, John-Paul
Marsden worked with the Hide and Hoof team to choose a stylish and contemporary look: “Louise had seen a cross over apron whilst in Australia and knew that it was a look that she wanted to replicate at Hide and Hoof.
“For the waiting staff, we selected a smart, easy to wear chambray shirt, with a logo embroidered on the sleeve and teamed it with a khaki canvas cross over bib apron for a practical, on trend look. We kitted the chefs out in embroidered whites and branded charcoal aprons that look smart and are very practical.” Richard Ebbs, Head of Brands for Nisbets Plc added: “Clothing is an important way to signify your brand values to customers. Ensuring all staff are kitted out in uniform and workwear that fits the look and feel of your service whilst being comfortable and fit for purpose can be a challenge, but it’s certainly time well spent. “Whether you’re aiming for cool and casual, or sleek and sophisticated, dressing your staff appropriately can also instill a sense of pride. Much like footballers wearing their team shirts, a uniform can unite staff and give them a sense of purpose – vital if they are to portray your organisation in a positive light. The range available from Nisbets is the perfect solution for those looking for fashionable, high quality, affordable staff uniforms. “Arguably, front of house uniform for waiting staff is most critical as it is visible to customers and will have a greater impact on their perception and overall customer experience. With the latest trend for simple fabrics it seems that uniforms and work wear are now a lot less formal - the range available from Nisbets, offers operators the perfect combination of durability and edgy fashion, featuring a wide selection of front and back of house designs including aprons, chefs jackets, headwear and shirts in bold striped patterns, lightweight dual-tone denims and new twists on traditional classics.”
DON’T FORGET THE FOOTWEAR One area which can have an enormous impact on your staffs performance in the hospitality industry is footwear. Wearing the right shoes is incredibly important, irrespective of which department you are in. When you take into account how many hours a week you’re wearing the same shoes in your working environment you will realise how important it is to find the right shoes for the right job role. Brett Worth marketing manager at footwear specialist company Sketchers said “ Sketchers is an awardwinning global leader in the footwear industry that designs, develops, and markets lifestyle and work footwear that appeals to trendy-savvy men, women and children. The company’s success stems from its high quality, diversified and affordable product line that meets consumers various lifestyle and footwear needs.
Sketchers footwear has become a leader in the slip resistant footwear for men and women since 2002. And hikers in soft toe, safety steel toe and slip resistant and electrical hazard models for both men and women. One thing you can be sure of is that all Sketchers work style provide quality, comfort and style built in. They offer occupational shoes for industrial settings as well as in restaurants, hospitals and other applications where slip resistant as a must”.
www.dimensions.co.uk Tel 01332 856800 www.russums-shop.co.uk Tel 01709 372345 www.simonjersey.com Tel 01282 772555 www.grahamegardner.co.uk Tel 0116 2556326 www.nisbets.co.uk Tel 0117 316 5000 www.tibard.co.uk Tel 0161 342 1000 www.sketchers.com Tel 01707 655955 www.tibard.co.uk Tel 0161 342 1000
Alfresco Dining Embracing the Great Outdoors
July 2018
CLH News
and a sponsored umbrella were sufficient. We have seen patio furnishings develop from simple wood or plastic tables and chairs, to plush sofas and armchairs. Quality has improved immeasurably, picnic tables better quality and treated wood, great designs, imaginative canopy systems, awnings and parasols, banners and wind breakers, retractable roofs and enclosures, and the barbecues that can turn out hundreds (if not thousands) of quality dishes every day.
“Eating outdoors makes for good health and long life and good temper, everyone knows that.” Elsie de Wolfe We are currently enjoying the hottest spell for decades, and while England’s semi-final result did not go the way we wanted, one thing is for sure, this has been a fantastic few weeks for people eating and drinking out of home. Now, with the World Cup over the mission is “keep ’em coming back.” We all know that there is no better way to welcome the warm weather than outdoor dining, we Brits have simply and passionately embraced the great outdoors. Operating a patio, the pub garden or rooftop in your business can generate thousands of pounds extra profits. The problem is you have competition. Who? The British public themselves. Social gatherings with friends, for barbecues/garden parties/birthdays/anniversaries or dinner on the patio at home are now an option the public consider, and retailers are putting out deal after deal on domestic (often poor quality) products. People are investing considerable time and money in ensuring their own outdoor areas look good. So, it is vital that you get your outdoor facilities right, “investment in quality outdoor areas is not only a necessity it is a vital route to more sales with increased covers in sophisticated heating and lit outdoor spaces” says Wadworth retail development manager Denise Sheridan. The past couple of decades has seen a huge surge in outdoor facilities, gone are the days when a picnic table
Remember, first impressions count. Your outdoor area is often the space that guests first see when they arrive, so make sure it is up to scratch. The Space should be a priority during morning setup and make sure that your team don’t forget about it during the day no one is going to be enticed by tables full of dirty dishes and empty glasses. Research a couple of years back by guest management experience company HGEM revealed that 42% of families with children will use an outdoor space. And while popular, it can be stressful times parents, so it is important to make sure that staff engage in a friendly way and demonstrate that your area is a family friendly space. Might be worth considering stocking games or investing in a play area. Ideally, you want to maximise your outdoor area as much as possible, but make sure your kitchen will be able to handle the extra covers. When setting up, consider the type of crowds you attract. If your business caters to younger, larger groups of people, you might want to set up comfy couches and coffee tables for social gatherings. If your operation turns its tables several times in an evening, small café tables might work better. Make sure that your outdoor area is equipped with umbrellas, tents or awnings to protect your customers from the elements, this recent spell has been phenomenally hot, and we Brits can get fed up of the sun and seek the shade, particularly when eating. Unfortunately, warm weather also brings out nuisance insects, some whose bite can be particularly unpleasant. Take steps to minimise wherever possible bees, wasps and other insects from annoying your guests, avoid flowers which attract bees, and maybe opt for hanging ferns or vines instead. You can also plant mosquito repellent plants around your patio like citronella grass or hang lanterns fitted with mosquito repellent. (CONTINUED ON FOLLOWING PAGE...)
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USE SCENT MARKETING Draw in more customers by enticing them with smell. If possible, set up an outdoor barbecue grill or pit, no one can resist the smell of freshly grilled meats, fish and vegetables. It will also provide some visual entertainment a bit like having an open kitchen. Cater to the night time crowd People often dine later in the evenings during the summer, so you might consider extending your kitchen hours, so consider a “late night menu”, with accompanying feature special wines, beers, ciders and cocktails. Also, ensure that your alfresco area is lit properly. Use mini LED lights, hanging lanterns, flameless candles on tables or any other type of suitable lighting. Summer nights can also get chilly, so install propane heaters or offer guests blankets.
ENSURE YOUR STAFF CAN HANDLE IT Make sure that both your front-of-house staff and kitchen staff are able to handle the extra covers that your patio may generate, and that you have the technology to be as smooth and
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efficient as you possibly can. Service staff will have to walk a further distance to the kitchen to serve the garden or patio, consider “prepped” stations which will make it easier for staff to refill water, or get extra napkins, cutlery, condiments and other requests.
ORDERING AND PAYMENT SYSTEMS Better service and turning tables around means higher profits and communication is the key. Speed of service in peak season is vital, ensuring food is hot and minimising waste. The press of a button tells waiting staff food is ready - no shouting, no bells - so consider installing a call system. Kitchen/bar-to-waiter communications will contribute significantly to how the business will perform. Hospitality businesses are increasingly using tableside ordering and payment devices solutions, bringing the point-of-sale to the customer. Having the ability to take orders and payments at the table stops bottlenecks in service, and protects cardholder data. Traditional choke points include staff queuing to input handwritten orders at the terminal and customers waiting to pay. Implementing tableside ordering/payment into your business eradicates this stages of the journey, allowing for an efficient and accurate service!
Outdoor Structure Vastly Increases Covers For Waterside Café A Sunrain outdoor structure fitted to The Boat House in Chichester Marina by Dorset-based shading specialists Broadview has given the popular waterside café up to 140 extra covers on busy days. The Boat House Café, part of Ideal Collection, who own a handful of cafés, restaurants and pubs across the UK, were often turning away customers as they were at capacity so wanted to create an outside space with retractable roof meaning that visitors could enjoy the sun in warmer months but the space could still be used during Autumn and Winter. The Sunrain structure has a watertight PVC roof that can be opened and closed by remote control, and side screens with zip tech-
nology were also included as part of the installation. Three Bromic heaters attached to the walls of the structure are placed perfectly to keep staff and customers warm during cooler conditions. In accordance to the requirements from Chichester Marina, the cladding on
the Sunrain outdoor structure matches the exterior of The Boat House Café flawlessly. Ian Pratt, Director of Broadview, says: “The Sunrain installation has vastly improved the café’s ability to seat people during peak times and the client has told us the structure has resulted in a financially better winter period for the café. They have had very positive feedback from customers and see the installation as a worthwhile investment”. Broadview offer a wide range of innovative outdoor shading ideas for cafés, pubs, hotels and restaurants that includes pergola structures, awnings, umbrellas and parasols. For more information, call 01202 679012 or visit www.outdoor-shading.co.uk
SPECIAL OFFER July/August Buy 7 Get 1 FREE
AEL Outdoor Solutions
AEL Solutions, the UK’s leading manufacturer and supplier of innovative commercial furniture and structures for the alfresco market, is pleased to announce a substantial refurbishment of the Reading showroom. It now features three of the latest motorised roof structures for extending outdoor trading areas, along with giant umbrellas, awnings, planters, banner barriers and a huge range of outdoor furniture in all materials, sizes and styles. Seeing our products and bespoke factory-made items in the flesh
gives you the opportunity to touch, see and feel the quality for yourself. Even if you have a strong idea of what you want, our showroom gives you the opportunity to not only see the products you have in mind, but to explore other options. It will either cement your ideas or present new ones for you to consider. Are you aware of all colour options, sizes, materials, branding methods, fabrics, configurations, or integrated heat and light options we offer? We welcome visitors to come and view our solutions and discuss any outdoor requirements you may have. To ensure your visit is worthwhile, we recommend you book a viewing appointment with our sales department on sales@aelsolutions.com or call 01189 230 300.
Cinders Barbecues Limited Launch the StreetWok LP20 The portable ‘StreetWok LP20’ from CINDERS BARBECUES Ltd introduces new technology to an ancient method of cooking, solving problems of noise and skill levels inherent in traditional wok burners. Asian flavours are pouring out of oriental kitchens and into vibrant Street Market catering, where convenience is critical to success. We predict the compact power of our new product will also enable popular stir-fry cooking to find its way into beer gardens next to the ubiquitous barbecue and onto hotel patios as the themed component of a memorable occasion. The StreetWok LP20 packs up to 16kW of controllable punch into a portable appliance weighing only 17kg. This kind of power is usually accompanied by a loud roar, whilst CINDERS
uses a ‘flower head’ array of patented low pressure burners to diffuse the sound and spread the heat around the base of the wok. Spreading the heat also avoids the difficult wok ‘hot spot’ and allows heat to penetrate food faster and more evenly, enabling more reliable throughput without specialist training. Made in Britain and CE safety compliant, the StreetWok LP20 represents a real technical breakthrough and is set to offer fresh opportunities to all sectors of outdoor catering. CINDERS STREETWOK LP20 MRP: £695.00 For purchasing options contact us on info@cindersbarbecues.co.uk or call us on 01524 262900.
Country Benches - High Quality Benches Country Benches is run by a vastly experienced and time served tradesman who has been serving in the trade for over 25 years. The business was started 15 years ago and we have provided our services independently ever since. In this time he has developed the business into being family run, amassed a loyal customer base and welcomes new customers on a regular basis. Country Benches creates high quality benches, picnic benches and garden furniture. We only work with the best quality of wood to bring you the highest standards of benches and garden furniture. Country Benches can create benches to exact specifications as well as offering a large variety of standard design garden furniture. Call
Country Benches to see what we can do for you. Although based in Bedfordshire we cover the whole of the United Kingdom on trade offers. Country Benches is also pleased to be able to offer you a delivery service for smaller orders with a delivery cost. In addition to this, Country Benches can offer you these prices much cheaper than our competitors. Our services are great value for money and are of the absolute best quality. All our products are built to order and delivered within seven days and we also operate a "payment on delivery" basis. So contact us today so that we can build your order to your exact specifications. For further details see advert this page.
Alfresco Dining
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CLH News
Kirklees Developments Ltd Catering Equipment
toes etc. can be cooked in the optional basket 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. Tel: 01484 401134 Email: enquiries@kdev.co.uk Web: www.kdev.co.uk
With over 35 years’ experience of designing and manufacturing barbecues and a variety of gas appliances with C.E approval Kirklees Developments. Our range of catering barbecues are now fitted with Flame Failure Gas taps giving additional safety whilst maintaining the usability that our customers have come to expect. The 200lb pig roaster, the largest on the market, has an optional 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 pota-
ILF Chairs - Contract Seating
ILF have been supplying top quality indoor and outdoor chairs and tables for over the past 25 years to the hospitality market. We offer a wide selection of products to suit all tastes and as importantly budgets! We pride ourselves outstanding personal service with the motto ‘ No job is ever too big or too small – it’s customer satisfaction that counts’.
ILF offer a complete range of outdoor furniture, perfect for your alfresco dining spaces. Including alu-
minium stacking chairs - armchairs are also available.
Delivery times are generally 4 weeks from order, but we can also offer a “fast track” service for certain products. Why not contact us at sales@ilfchairs.com or on 01293 783783 and find out how we can help you fulfil your seating and table needs.
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 sales@cafeculture.biz
Spring /Summer outdoor seating all stackable
. ll selection of tables available Fu ls. de mo all on ble ila ava Colour options
Tel:- 01293 783783 Mob:- 07939 025871
ILF Ltd. Commercial Leisure Seating & Table solutions
Email: sales@ilfchairs.com Web:- www.ilfchairs.com (Flash 7 required)
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Alfresco Dining Introducing Volume Related Pricing From Leisurebench Buy more and pay less! At LeisureBench we have always pride ourselves on giving you the best quality outdoor furniture and we aim to provide it at the lowest price possible to all our customers. The new VRP engine on our website will give you lower on the spot pricing for multiple purchases. You can view the savings for each product you are interested in whilst shopping on line and the more you buy, the cheaper it gets. The days of having to barter
for the best prices are gone. Such is our confidence that our prices are the most competitive in the market, you can be reassured by the LeisureBench no quibble promise that we will match any price that you might find anywhere for an equivalent product. You can also feel safe in the knowledge that all our products are covered by The LeisureBench 2 year commercial guarantee. For further details visit our website at www.leisurebench.co.uk or telephone 01949 862920. Email: sales@leisurebench.co.uk.
Portable Floormaker
Portable Floormaker has launched a new multi-purpose portable dance floor designed for both indoor and/or outdoor use with the Multilok® brand name. Utilising the now industry standard no tools/no screws locking system, the Multilok® portable dance floor is made up of a waterproof base board and the best commercial grade vinyl from Karndean for the highly durable flooring surface available in various standard colours but also available in a range of bespoke colours from the
Karndean range if required. The complete floor is stored and
transported in the modern designed storage trolley complete with sliding tray to enable easy access to the edging without any health & safety of the cheap, old style wooden box solution. A complete 15’ x 15’ (4.57m x 4.57m) portable dance floor can be stored in one trolley with no limits on easily extending the floor for future usage. A video showing the floor being laid is available on YouTube, search for Portable Floormaker. Please contact our friendly and knowledgeable sales team on 01332 814080 or email enquiries@portablefloormaker.co.uk
Long-Life Quality - White Pavilion Hospitality Gazebos
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• Long-Life canopy - will last 20+ years • Hurricane proof! - good for 100+ Mph winds • Will take the weather that Jumbo Umbrellas can't • Long-Life pressure treated timber - no further treatment • Stainless steel brackets & fixings • 100% Waterproof self-clean canopy • Heavy duty Ankerbolts included • 2,000 sold since 2007 and All Still Standing • Optionals - 40 non-fade colours, side screens , infrared heaters
• 5 Year Guarantee 'You Can't Get Better Value For Your Customers Or For Your Profits' 'Now Compare Us To The Rest' From £1329 (ex vat) until 7th July or £33 per month with Bluestar Leasing Call Tim or Kath Today - 01653 695 285 WHITE PAVILION GAZEBOS info@whitepaviliongazebos.co.uk See the advert on the previous page for details.
Alfresco Dining
Crown Verity – The Grill To Last A Lifetime, Not Just A Summer… Crown Verity provide the complete outdoor cooking system, with a range of barbecue grills to suit every user – from the publican with a small outdoor space to the busy event caterer looking for the ultimate outdoor kitchen! A Crown Verity barbecue system will pay for itself in a very short period of time and become a great profit generator for many years to come.
rials and workmanship throughout.
Designed to last a lifetime, every model in the range is built to the same high specification, using only the finest mate-
The flagship MCB mobile barbecue range leads the way, available in sizes from 30” to 72” - complemented by built in options, traditional charcoal barbecues and hand wash stations – as well as a wide range of add-on accessories to help create a varied menu. EXCLUSIVE OFFER: MCB30PACK JUST £1,999 + VAT FOR A LIMITED TIME – QUOTE REF CLHCV! For more details, please contact our Sales Team on 01296 663400, sales@rhhall.com or visit rhhall.com
Your Outdoor Space Can Make You Money (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! 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
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. To get in touch, call 0844 561 7679 or email sales@outsidestructures.co.uk
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Props4Shows What a lovely Summer we are having. Why not make it last by having tropical themed events. Or perhaps nautical, paradisical or English country garden is more your style. Whatever you choose, here at Props4shows we have a huge array of props and décor items to help you achieve your desired theme. Currently trending are tropical notes including flamingos, flowers, pineapples and palms. Combine these with some bright and colourful parrots and hibiscus bunting, to create a stunning exotic feel. If you're looking for something a little more subtle, we have plenty of lush artificial greenery plants, to combine with soft-coloured flowers and birds. Our stock quantities are live on our website, but we can often get more stock and different items at short notice, so if you can't find what you're looking for, just give us a call or drop us an e-mail. As always, we have a vast range of fake foods for you to decorate your open kitchen and eating areas, with this year seeing the arrival of our fake kebabs, oysters and scallops. We now have over 500 artificial food products in stock. You can request a copy of our Summer and Artificial Food Brochures on our website. Contact us on Tel: 03333 440078, E-mail: sales@props4shows.com or visit www.props4shows.com See the advert on page 5 for details.
Products and Services Take A Sip Into The World Of Quality Loose Leaf Tea with Char - World Class Teas Based in Winchester, Charteas works closely with growers, and imports directly as well as blending and perfuming in house. Their Earl Grey is exceptional. It is being used by some brewers and distillers to add a special touch to their beers and gins. They have many top hotels and restaurants on their client list. Prices are kept sensible by operating from Winchester instead of London. The ethos at Charteas is quality and service. Some teas have won International Awards, others produced especially for Char and available nowhere else. Teas
such as English Breakfast are produced in house to an extraordinarily high standard for those who demand the best. They supply loose tea, pyramid teabags and enveloped pyramid tea bags. The enveloped tea bags are of particular interest as the print designs were chosen with a new approach. This was to enhance the hotel image not advertise Char. All orders are despatched within 24 hours. See the advert on page 9 or visit www.charteas.com
Saayman, Marketing Manager. SOP offers an extensive range of products including Rice, Coconut Milk & Water, Butter & Vegetable Ghee, Spices, Cooking Oils, Snacks, Mango products and canned vegetables and fruit. The company are agents for many leading brands familiar to most Oriental & Asian households. Our experienced and energetic team is committed to providing a level of service that exceeds our customers’ expectations. For more information and to view a full list of products available go to www.sopinternational.com or call S.O.P. on TEL: (+44) 01992 584 466 or see the advert on page 14.
Our State-of-the-art EPoS systems are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your cost whilst maximizing profits, they are excellent for both multisites and single-site businesses. Built on over 16 years of experience, 3R EPoS reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your needs. Whether you own a convenience store, restaurant or a bar, the 3R EPoS system can integrate products that are unique to your business. This can include the ability to store new promotions, daily specials as well as adding local dishes to the menu. 3R EPoS systems will contribute to the success of your on-going business as it includes the ability to inform managers when your stock is reaching minimum levels thus allowing you to re-order stock accordingly. Furthermore, 3R EPoS systems will calculate and suggest what should be ordered based on current and archived sales, recent orders and current stock level thus saving time and money. In order to also boost your sales and gain customer satisfaction, 3R EPoS systems also offer a range of handheld touch screen devices. Such benefits can contribute to your cost savings and enhance your purchasing ability across your business. For more information on our services please contact our dedicated team on: 01992 574 650 or see the advert page 21.
eCatering, one of the UK’s Leading and Lowest Price Online Catering Equipment Suppliers has expanded its’ drinks fridge options for customers in 2018. The supplier already boasts a wide range of these versatile units but has decided that customers want more choice. They are now offering a range from single, double and triple door options including hinged and sliding doors with some in Stainless Steel. Starting from a ridiculously low price of £249, these are set to be big sellers in 2018 and are already outstripping demand eCatering’s Marketing Manager, Mike Morris, stated “We regularly review our products looking at what customers want and how they stock their bar areas. The variety of options available will mean we can appeal to a wider audience and offer greater discounts
and savings which is ultimately our aim. Bars can now choose from the right sizes and combinations to ensure they fill their back-bar cabinet areas cost-effectively.” As an example, we took a look at their Gastroline Black Hinged Double Door Bottle Cooler (order code: RRG013). At £269, this stunning unit comes with lockable hinged doors, a 210ltr volume capacity (around 180 x 330ml bottles), energy efficient cooling and fully adjustable digital temperature controller. Another popular model, the Triple Sliding Door Bottle Cooler in Silver/Grey at only £499 is an amazing steal especially considering that the List Price is £1099. To find out more and see their incredible product ranges and savings, visit their website at www.ecatering.co.uk
The Way Forward With SOP International - Your Leading Asian & Oriental Food Specialist The company has seen significant growth over the last 12 months particularly in mainstream retail. Leading brands such as Khanum, Squid Brand Fish Sauce, Vitasoy, Ajumma Republic and Yeo’s can be found in a number of the multiples. SOP have ambitious plans to further grow our sales in 2018 with both existing and new customers as they launch yet more new products. “People are travelling to more exotic destinations and this, coupled with the trend for authentic ingredients, means retailers have seen an increase in shoppers looking to bring their favourite flavours from around the globe into their own kitchen.” says Dion
3R EPoS Systems
UK POS - The UK's No.1 POS Display Specialists eCatering Expands Back Bar Cabinet Range
With the nice season and the clock change fast approaching, businesses can expect to see an influx in evening customers. Ensure your POS reflects the seasonal change to avoid missing key sales. As the much anticipated lighter evenings and warmer climate arrive, consumer habits start to change. More people will now venture out in the evening to pubs and restaurants, and people start to think about their outside space. It is crucial that your business responds to these changes to receive maximum benefits. Give both your indoor and outdoor POS displays a refresh. Menu
holders, snap frames and chalkboards are essentials for any hospitality business, so make sure yours are looking their best. Pavement signs will help give people that extra push to go out for that Thursday drink, whilst a new café barrier system will encourage some early al fresco dining. At WWW.UKPOS.COM you can find everything you need to maximise your sales all year round. Order by 5pm for next day delivery. Visit www.ukpos.com, email sales@ukpos.com or call 03332 207 322 today! See the advert on page 7 for details.
JustIngredients is pleased to offer a new range of products, specially developed for chefs and caterers. JustIngredients’ catering range is tailored to the high paced catering environment, with the same best quality ingredients now in an easy grip, split-pour shaker jar. The whole catering range is available to purchase in single units, with discounts available for each additional unit purchased. Alternatively, the range is available in casepacks of six units in frustration free shelf ready packaging. With the current spot-light on plastic use, JustIngredients is pleased to offer this range in 100 per cent recyclable packaging. Flavour made easy! Felicity Hughes, Trade Sales Advisor, says: “I’m really excited that we’ve been able to listen to the feedback from our trade customers and react to create a product which will make our ingredients even more accessible for chefs. I love working with our customers to find the best solutions for them; whether a small start-up food truck or a large chain of restaurants, we always aim to provide exceptional customer service and competitive pricing.” The JustIngredients catering range has launched with 12 of the most popular
herbs and spices including Ground Black Pepper, Mixed Herbs, Paprika, Garlic Powder and Onion Powder. Due to the success so far, another 12 products will be joining the range in July including baking ingredients such as cinnamon, mixed spice and nutmeg. The full range is available to order directly from their Trade website – trade.justingredients.co.uk. Orders placed before 11am can be dispatched the same day for delivery the next working day – perfect for last minute orders. JustIngredients offers the UK’s largest online range of dried herbs, spices, botanicals and more. A BRC accredited company offering products of the finest quality, nonirradiated and GM free; only working with trusted suppliers. JustIngredients understands that chefs and caterers require a variety of technical information, so all accreditation documents and product specifications are available to download directly from their website and certificates of analysis, material safety data sheets and further technical information are available upon request. Contact JustIngredients today for more information on 01291 635525 or email trade@justingredients.co.uk
JustIngredients Launches Catering Range
Infrared Lamps for Catering from Under Control
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. 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. 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.
At Under Control, we are confident we won’t be beaten on price, so, if you’re looking for control instrument specialists, you needn’t look any further, as we produce infrared lamps that offer high-quality, along with a long life-span! If you’re looking for infrared lamps for your catering facility, you want it to be cost effective, hence why we stock food-safe lamps that have been sustainably developed, saving you money that you would potentially spend on electricity! See the advert on page 3 for details, call 0845 688 7122 or visit www.undercontrol.co.uk.
Luscombe Drinks
Obsession is Luscombe Drinks' secret ingredient. It’s what drives us to source exceptional organic fruit, perfect our recipes and create award-winning soft drinks and an organic cider in deepest Devon. Every step receives their undivided and uncompromising attention. Established in 1975, the family owned business produces a stunning range of 29 premium adult soft drinks, including organic fruit juices,
crushes and bubblies, the recently launched range of Devon tonic waters, plus a traditional organic Devon cider. The production of cider on Luscombe Farm can be traced back to an entry in the Doomsday Book. Each small batch is crafted using bespoke techniques with minimal processing, and bottled on site. There are no artificial additives, flavourings or preservatives. In short, it’s obsession that ensures only the best goes into the bottle Between them, these delicious Luscombe Drinks have been awarded 73 Great Taste awards. For further information visit www.luscombe.co.uk or see the advert on page 9.
The Trending Fridge: Williams Pushes Boundaries With Chameleon Turning cabinets into fashion statements for front of house cooking Williams has enhanced its Chameleon service with the launch of a host of new graphics ideas. Chameleon allows customers to turn their refrigeration cabinet into a statement piece, by encasing it in a bespoke design, using ultra-hardwearing and food-safe vinyl wrap. “A lot of customers really love the idea of Chameleon, but they’re not sure what they actually want, or how far to push it,” says Martin Laws, marketing manager of Williams. “By offering a library of ideas we’ve been able to help them make their front of house fridge a fashion item rather than a stainless steel box.” Chameleon is bang on trend, delivering the perfect refrigeration solution for theatre style kitchens and front of house cooking. “It allows the foodservice operators to match their fridge cabinets to the style and décor of the venue,” says Laws. As part of the Chameleon service, Williams will create graphics in-house. Alternatively, customers can provide their own designs. Ideas range from brick walls to great works of art,
reimagined for the catering kitchen. In fact, there’s no limit to the colours, designs and patterns that Chameleon can create. “A fur fridge? A flower fridge? A fridge in jeans? We’re excited to see how far the market will push the boundaries,” says Laws. The Chameleon vinyl meets all food hygiene requirements, is heat resistant from -40°C up to 140°C and has been awarded a BI fire rating. With an eight-year shelf life, it is tough enough to cope with the most hectic working environments. It can be applied to a wide range of products, including counters, prep stations and cabinets. The cost of Chameleon will depend on the selected model and the complexity of the graphic. The price is available on application. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.
Design and Refit
How Bars and Restaurants Can Make Better Use of Their Space
By Tom Wordie, Head of Partnerships at AndCo
Businesses in the hospitality industry tend to make a large majority of their revenue in the evenings and towards the end of the week. Bars and restaurants often occupy beautiful spaces that are not fully utilised during their quieter hours. In order to ensure that they maximise their own potential, and open their doors to as many customers as possible, venues are now starting to think more creatively about how they can use their space during the day. Flexibility is fundamental for venues that want to push ahead as the hospitality industry develops and this requires them to have a think about their own multifunctionality. Bars and restaurants are often the cornerstone of the community, and this can extend far beyond evenings and weekends. Venues are already endeavouring to maximise their space and establish themselves amongst the community in new and innovative ways, to great success. A trend that we have seen emerge recently is a tendency for flexible work spaces to be stylised like food and beverage destinations – bringing the calm atmosphere and stylish surroundings that most venues already have. Venues can switch this trend on its head, by offering the growing freelance and remote working population the opportunity to work in bars and restaurants during the quieter hours of the day. Plenty of venues are perfect for this dual use, with private dining rooms serving as meeting rooms, whilst expansive open-plan dining
or drinking space provides an excellent alternative to expensive co-working spaces for people who would prefer to work locally. Small changes like taking cutlery off the tables, opens up the space to new uses. Platforms like AndCo offer a subscription service that facilitates this exchange, allowing freelancers and remote workers to work from such locations, whilst venues see an increase in footfall during their quieter hours. Another way that venues have been repurposing their space is by using it to collaborate with artistic projects. Displaying arts inside restaurants has been happening for a while, with the aim that the installation will attract a wider and more diverse audience than the venue would typically be exposed to. The most successful of these ventures have typically involved the display of local photography. Other similarly creative collaborations might involve fashion brands, whose use of the space could range from the display of collections to using the venue as a set for a photo shoot. In this context, the venue benefits from increased footfall, and wider marketing by association to different companies and brands. Word of mouth is still such an important tool for food and drink venues, so widening access to new demographics can help grow venues’ profiles amongst the local community and beyond. Bars, restaurants and pubs are often considered the hub of local communities, and engaging with communities is an excellent way for venues to put their space to great use. Many pubs are allowing local groups to meet weekly in their venues during the day, for instance, to hold book clubs or amateur film screenings. Likewise, using spaces for seminars and talks during the day brings a great association as being a space for a culture fix. All these multifunctional uses increase footfall during the day, leading to an inevitable boost in sales as well as increased profile-building for the venue. Empty space inside venues is something that has historically been accepted as an occupational inevitability but as the industry develops this viewpoint is changing. Food and beverage outlets are starting to think more creatively about the space that is available to them and how they can best utilise it as a business. There are so many options for venues looking to reprogram their space that are not only gainful for the companies themselves but the communities around them too.
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The Answer To All Of Your Heating Problems!
At Sol*Aire we pride ourselves on friendly customer service. We are a family-run business based in North Yorkshire, manufacturing and distributing quality heating products to the UK and worldwide. As heating specialists, we sell Heated Towel Rails (for electric, central heating & dual fuel), Designer Radiators, and an extensive range of Adax & Olsberg Wall-Mounted Panel Heaters (a.k.a. convector radiators). • Various easy to install electric convector panel heaters from UK stock. • WiFi controlled models available. • 5 years manufacturer’s guarantee. • Huge selection of electric and plumbed towel rails available from stock. • All fully ERP 2018 Compliant
• Next day delivery where possible. Our aim is to provide you with straightforward and helpful advice; whilst supplying quality, innovative and stylish products at affordable prices. We have 1,000’s of items ready to ship, most of which are manufactured in Northern Europe. We are extremely selective of our global supplier network; ensuring that they are market leading in quality and ethical standards. Our aim is to provide you with a fast and pain-free service. Call us on 01325 717899. Remember, there are no stupid questions! See the advert on page 13 for further details.
PhillipsPage Associates Ltd Formed in 2008 PhillipsPage Associates Ltd (PPa) is a multi-disciplinary practice of Consulting Engineers delivering a broad range of core disciplines including Mechanical, Electrical and Public Health, Building Services design. Our high professional standards have enabled us to build a strong reputation for delivery of technical excellence across the service spectrum from strategic consultancy to construction design and implementation. PPa provides not only excellent service but creative, high quality design solutions with the ability to think 'outside of the box' to meet our Client’s needs. With a wealth of experience within the construction industry PPa are a company proud of their status gained for comprehensive design, problem solving and ensuring project delivery. Our Engineering expe-
rience has covered many sectors including: Data Centres, Hotels, Residential, Leisure and others, with ‘in-house’ Chartered Engineers we have developed an industry leading skill set, often tailored to meet our client’s needs. The company are registered members of CIBSE, ISO 9001 certified and maintain necessary Professional Indemnity Insurance of £10million. Implementation of BIM including the use of 3D CAD, Revit & Fabrication Autodesk Software suites, Thermal Dynamic simulations with the use of IES and Hevacomp and Electrical network analysis using leading AMTECH amongst other leading techniques. www.phillipspage.co.uk T: 0203 7352550 E: info@phillipspage.co.uk
July 2018
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Design and Refit
Drakes Bar Furniture UK Bar Furniture Supplier
We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs.
With clever planning, seating generates a great flow for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. In a busy environment high backed seating can create quieter sections for a restaurant, bar or club. While in a working mans club or sports club for example it can maximise
When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. Why Fixed / Booth Seating?
The Curtain Cabin Based in Verwood, Dorset, The Curtain Cabin is a wellestablished curtain making company, specialising in the manufacture and supply of bespoke curtains and soft furnishings including blinds, tracks, poles, sheer curtains and furnishings. The Curtain Cabin produces a range of products for the commercial sector, including furnishings for hotels, village halls, health centres and on projects for local authorities.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
The Curtain Cabin has been in operation for ten years, however, Managing Director, Dawn Moses has been in the soft furnishing industry for almost 30 years. The company has built up a strong working relationship with
the space around a wall allowing for easy access in and out and the ability to use the rest of the venue for larger events which might include dancing. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 Mon-Fri 8.30 > 4.30pm or you can send us an email. See advert this page for details.
Harbour Hotels, over the past five years, having worked on a number of sites within the Harbour Hotels portfolio. Most recently, The Curtain Cabin has been involved with Harbour Hotel Southampton. Working on this project, The Curtain Cabin carried out site visits to ascertain track, blinds and curtain sizes; advised on best positioning and operation; compiled a pricing and fitting schedule; and manufactured and supplied curtains, sheers, lining & curtain sundry items, blinds and tracks. The Curtain Cabin also supplied a large area of electric hard wired sheer blinds to the 6th floor (21 blinds in total), as well as electric tracks in the Function Room with nearly 6 metre drops on electric tracks. For further information please call 01202 813533 or visit www.thecurtaincabin.co.uk
Design and Refit
July 2018
CLH News
ServiceSport - The UK’s Leading Independent Service Provider ServiceSport is the UK’s leading fitness equipment service provider and remanufacturer.
ranges for sale. ServiceSport has such belief in the quality of our work, that all remanufactured pieces of equipment come with a comprehensive two-year parts and labour warranty, for that extra peace of mind.
We provide independent technical and maintenance support designed to maximise the life of fitness equipment of any make and model. ServiceSport aims to minimise your capital spend, by working with you to develop a flexible and complete servicing solution for all of your equipment needs.
tive to buying new equipment, whilst retaining the look and feel of brand new apparatus.
We offer different levels of servicing to suit your specific needs. From ad hoc, annual scheduled service agreements, all-inclusive contracts, audit servicing to full estate management.
Items are stripped down and deep cleaned, with some parts being replaced, before being rebuilt and undergoing strict diagnostic checks before being dispatched and sent to the customer.
Our intensive remanufacturing process offers an affordable alterna-
We remanufacture our customers’ own assets, as well as offering full
YES WEEE Fridge Collection
YES WEEE take domestic and commercial fridges away throughout Yorkshire, the North West and the East Midlands. We have been taking fridges from pubs, clubs, hotels, restaurants, takeaways and cafes for the last 8 years. We are fully licensed and insured to remove fridges. We issue Hazardous Waste Consignment Notes (HWCNs) on pick up. Fridges are classed as hazardous so whoever
All of our work is carried out at our UK-based workshop, which we’re always happy to show customers around, so they can see the stringent quality assurance processes, care and attention given to each piece of equipment. We also offer planning design, own brand fitness equipment and parts. Check out our website http://www.servicesport.co.uk, email sales@servicesport.co.uk or telephone 0845 402 2456.
you use make sure they issue a HWCN on pick up. As well as fridges, our sister company YES WASTE also collects non hazardous waste in the same areas. If you are a city centre establishment and planning a refit then give us a call. No need for skips or difficult to obtain city centre skip permits. We can clear the waste from your premises. We can also fit in around access restrictions in busy pedestrian precincts. Call us on 0800 058 25 22 to discuss your waste requirements.
Europa Furnishings - Turning Whatever You Can Imagine Into Reality… larly built a fine reputation for top-quality commercial seating and chair solutions. Whatever you require, from a bespoke one-off item to a large commercial project, we have the capacity, experience and ability to produce outstanding results, time and again. So why not get in touch and see how we can help you? For further information contact Europa Furnishing on 01489 789700 or visit www.europa-ltd.co.uk
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
FRIDGE COLLECTION NORTH WEST, YORKSHIRE AND MIDLANDS
WE ALSO DO BULKY WASTE COLLECTION
P CL lea s H re 2 e sp 14 qu on w ot di he e ng n
With decades of experience in commercial, contract and specialty upholstery, we always aim to deliver the very best for our clients. Over the years, our versatility has been proven as we have worked closely with clients from many sectors including hotels, restaurants, cruise ships, wine bars, public houses, show houses, private hospitals, interior designers, architects, manufacturers of leisure furniture and domestic clients. We have particu-
CALL YES WEEEE ON 0800 058 25 22 Email yesweee@hotmail.com Visit yesweee.com
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Design and Refit ILF Chairs - Contract Seating Woodman Chairs July 2018
CLH News
36
ILF HAVE been supplying top quality indoor and outdoor chairs and tables for over the past 25 years to the hospitality market. We offer a wide selection of products to suit all tastes and as importantly budgets! We pride ourselves outstanding personal service with the motto ‘ No job is ever too big or too small – it’s customer satisfaction that counts’. In this demanding Health & Safety led market place we
guarantee that all our fabrics and fillings meet the exacting BS5852 Crib 5 fire regulations. The majority of our products are available in a choice of frame colours and we can offer an extensive choice of fabrics including real Leather and Faux Leather. In addition, we also able to offer a full service on bench seating and re-upholstery. Delivery times are generally 4 weeks from order, but we can also offer a “fast track” service for certain products. Why not contact us at sales@ilfchairs.com or on 01293 783783 and find out how we can help you fulfil your seating and table needs.
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
MST Auctioneers Ltd MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods. We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators,
suppliers and manufacturers looking for their own design or seeking to create a unique range or theme, again in both oak and beech, raw or finished. Always keen to innovate, Woodman are constantly introducing new styles and have recently added Carver options to their more popular dining chairs and have further expanded their range of bar stools to include rush seated and fabric pad options. Here is a simple decision that won’t require a Referendum! If you want your customers to have the best choice, with honest quality, at affordable prices, with decent lead times and no minimum order, then you need only vote Woodman for your chairs. For further details call 01884 841789, visit www.woodmanchairs.co.uk or email sales@woodmanchairs.co.uk
banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days. We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons. We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details
Reach New Heights With Your Choice Of Table Every establishment needs to get the right mix of tabling. Think about it; for customers having a casual drink with friends, a conventional dinner table might not be the best choice.
and design. Because of their height, the tables also appear slim, so they are a wise choice if you are looking to make your bar area appear more spacious than it actually is.
A popular option to accompany more traditional tables is the poseur table. Poseur tables are tall and are commonly propped with stools or used simply as a surface for customers to rest a drink on whilst standing.
Trent Furniture has a poseur table collection that spans a variety of different styles, materials and colours. Designs include decorative cast iron designs, traditional wood and art deco with prices starting from just £49.90 (excl VAT).
Being taller than other options, poseur tables are likely to be the table of choice for near the bar area. The use of poseur tables alone adds a bar-like atmosphere to any room, regardless of the particular style
View the full range of tables and chairs at www.trentfurniture.co.uk. Call 0116 2985 852 for more information.
Design and Refit
Pro Auction Valuers & Auctioneers
Pro Auction Limited are one of the leading specialist valuers & auctioneers. Providing a comprehensive range of services to ensure that the full value of surplus or redundant assets are realised, to maximum value, be that by a private treaty, tender or auction.
Auctions are conducted on a regular basis, throughout Europe in the Hospitality, Catering & Leisure sectors. We provide valuation and sale advice on all classes of industrial and commercial business assets. Auction sales are conducted both on site and webcast through our world-wide bidding 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. Pro Auction focuses on customer service and has maintained many loyal, long-term clients, thanks to its personal approach, integrity and high standards of professionalism. Its relationships with clients are always partner centered. Contact Pro Auction Limited on 01761 414000 or email info@proauction.ltd.uk
Cistermiser Streamlines Hydraulic Valve Range
Cistermiser is streamlining its market-leading range of hydraulic urinal flushing control valves. The High Sensitivity Low Pressure (HSLP) valve, suitable for tank-fed systems with a 0.5 to 3 metre head of water, is being withdrawn to slim down the range. Cistermiser will continue to supply the popular Standard (STD) and Low Pressure (LP) valves, which are colour-coded blue and green respectively. Cistermiser hydraulic valves, fitted on the supply pipe to the urinal cistern, use a unique mechanism that prevents water waste by ensuring an
auto-flush cistern is only filled and can only flush when the washroom is used. The valves operate in response to short-term pressure drops created by the use of taps or WCs on the same supply.
“In recent years our best-selling IRC2 infrared urinal flushing control has become the solution of choice for high sensitivity low pressure applications” says Mark Schlotel, Marketing Manager for Cistermiser. “Our Trade merchant partners readily stock the IRC2, so they can supply this product alongside our STD and LP hydraulic valves for future projects, to offer installers and clients a complete range of solutions.” For further information contact T: +44 (0) 118 969 1611 E: sales@cistermiser.co.uk or www.cistermiser.co.uk
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 www.contractfurniture.co.uk or email info@contractfurniture.co.uk
July 2018
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July 2018
CLH News
Property and Professional
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The Alexandra, Farnborough, Hampshire for Sale Leading National Licensed Property Agents Guy Simmonds have been instructed to sell the highly impressive and traditional 19th century inn; the Alexandra, strategically situated in the historic town of Farnborough, close to the world famous Farnborough Airport. The inn features a good sized horse-shoe shaped inviting and traditional Public Bar (circa 60+) and adding to the diversity of the business are the 3 Letting Bedrooms – all of which have en-suite facilities. There is a well-equipped Commercial Catering Kitchen and the owner’s accommodation comprises 1 bed-
Got Capital
Established in 2007, Got Capital is an award-winning financial service that creates a world-class experience and an easy way to receive funding. We are driven by a genuine commitment to each of our clients. Started by two entrepreneurs that had one vision- to create a company that helps business owners to succeed and conquer. From one small office to multiple locations throughout the world- making a positive difference in the world of finance. At Got Capital, we all come to work every day because we want to solve the biggest problem many business owners face- how to receive proper funding. Got Capital’s promise is to provide small businesses access to fast, unsecured working capital. Our investment is designed to support, and increase healthy businesses’ revenue. By recognizing the need, the goal is to provide small business owners with access to funds, allowing them to improve not only their own business but also their communities. We believe that long-term personal relationship is a key factor in any business’ success. For further information call today on 0800 368 9695 or visit www.gotcapital.co.uk.
room and shower room. There is also a lawned Beer Garden and parking facilities for circa 20 cars. Marting McConnell said, “This is an extremely rare opportunity to purchase a well established business and home and expect a sale to be agreed extremely quickly!” Price: £75,000. Tenure: Leasehold – Approximately 16 years remaining. Turnover: Advised sales for Y/E March 2016 circa £444,000 (incl. VAT). Landlord: Punch Taverns. Rent: £29,400 per annum. Trade Split: 80% wet, 5% food and 15% letting. Contact the agent, Guy Simmonds, on 01332 865112.
The White Hart is situated in the centre of the well regarded and picturesque village of Bishops Caundle. The village is situated on an elevated ridge overlooking Blackmoor Vale countryside. The White Hart is a well presented Grade II Listed character village freehouse with origins reputedly dating back around 450 years. This well-appointed village inn has been recently refurbished to a high standard, whilst retaining many attractive character features, including a character main bar area and 40 cover restaurant, skittle alley/function room with
The Cross Swords, Skillington, Lincs has come on the market with sales agents Guy Simmonds. This business is located only 2 miles from the A1 in the heart of the picture-postcard Lincolnshire village of Skillington. This two-storey village inn was built in the 1800’s and is of stone construction under a pitched slate roof. Entrances to the front and rear provide access to the open plan L-shaped trading areas. Bar area (circa 20+
NE W
DARTMOOR
EXETER CITY CENTRE
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
Impressive City Centre Guest House 9 Quality Letting Rooms & Owners Accommodation Trading on Bed & Breakfast Only Basis Attractive Home & Profitable Business An Internal Inspection is Recommended
5980
FH £595,000
5959
NE W
FH £545,000
RE DU CE D
NE W
1935
EXETER CITY CENTRE
Established & Popular City Centre Cafe Daytime Trading Only Cafe Seating Area (66+) Run Under Full Management Busy & Well Known Catering Business
LH: OFFERS INVITED ON £50,000 2076
PORLOCK, SOMERSET Extremely Well Presented Cafe & Tea Rooms Prominent Trading Position Popular, Sought After Honeypot Somerset Village Excellent Catering Opportunity Potential to Develop Trading Style Daytime Only Cafe Impressive Gross Profit Margin of 72%
LH £49,950
2078
NE W
NE W
FH £185,000
NR TAVISTOCK, DEVON
SOUTH HAMS, DEVON
FOREST OF DEAN, GLOS
High Turnover Character Village Freehouse Prominent Landmark Trading Position Potential Building Plot 5 Double Bedroom Owners Accom Sales of £438,410 Excluding VAT Impressive Year Round Trade Levels
Well Regarded Character Country Village Inn Free Of Tie Lease Opportunity Completely Refurbished Throughout Commercial Catering Kitchen & Games Room Located in Sought After South Hams Area 3 Bedroom Owners Accommodation
On Instructions of The Forestry Commission Purpose Built Log Cabin Catering Facility Established Since 1950s & Open Year Round Refreshment Kiosk and Servery Counter Canopy Bench Seating (16), External Seating (100) New 5 Year Lease No Premium Payable
FH £495,000
4762
• Marketing – general and specific (ie promotions etc) • Human Resources (HR) - including all the legislation, and disciplinary posi-
tions. • Reward and Bonus schemes – always linked to achievement of objectives • Customer Service - including Hospitality skills training Do contact David for an informal chat, or make an appointment to meet with him. Call David direct on: Mobile 07831 407984 or by email on davidhunter@bowdengroup.co.uk Visit the website at www.bowdengroup.co.uk or the Blogsite at www.hunterbowden.co.uk
a capacity of 100, and a commercial catering kitchen with ancillary facilities. The White Hart is a popular and well regarded business with an excellent reputation which benefits from impressive levels of regular year round repeat trade, not only from the village, but also from the surrounding villages and towns. The landmark trading position also ensures that there is a regular passing trade. The White Hart Inn is for sale on a free of tie lease priced at £89,950. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
The Cross Swords, Skillington, Lincs on the Market
EAST DEVON COASTAL TOWN
SOUTH HAMS Licensed Daytime Only Cafe & Restaurant Prime South Hams Estuary Town Centre Location Main Cafe/Restaurant Area for 44 Customers Self-Contained 2 Bedroom Apartment Enclosed Private Rear Garden Ideal Home & Income or Development Opportunity Priced to Sell!
Other areas that David advises on include:
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
Stonesmith of Exeter are delighted to offer to market the free of tie leasehold of this character village inn.
Established Traditional Tea Rooms & Garden Highly Desirable Devon Coastal Location Main Cafe Area (24), Courtyard Terrace (18) Potential for Additional Opening Hours Prominent Town Centre Trading Position
1964
David Hunter is the Hospitality Business Mentor – he works with owners and investors in hotels, restaurants and catering businesses. Ensuring the business performs and makes the required profit, is what David does, and he does this by:
For Sale: Well Presented Freehouse Inn In Picturesque Dorset Village
T H E W E S T C O U N T RY S P E C I A L I S T S
LH £99,950
The Hospitality Business Mentor from The Bowden Group
LH £39,950
THINKING OF SELLING? CALL FOR A FREE VALUATION
4763
NIL PREMIUM
2077
01392 201262 www.stonesmith.co.uk
plus standing) has a solid oak floor complimented by an exposed stone-built fireplace with open coal fire. The room also has a wooden bar server with 4 cask ales on offer. Leads through to: Restaurant (c35 covers) has exposed wooden beams to the ceiling, a portable flambé table (for those desiring that little something an extra bit special) and all rounds views of the delightful village. Below ground floor Beer Cellar. There is a fully equipped commercial Catering Kitchen with stainless steel appliances and surfaces and 5* EHO rating. The owner’s accommodation is situated on the 1st floor and has 3 Doubles bedrooms. Situated in a separate stand-alone stone-built cottage
to the rear of the property are 3 highly delightful and immaculate en-suite letting rooms. There is also a 4th room that would easily be able to be converted to a further letting room (STPP). To the front of the property is a small gravel garden area with wooden picnic benches (circa 12 covers). To the rear of the property is a colourful slabbed al fresco patio area with wooden benches (circa 16). Also to the rear is the patron’s gravel car park with spaces for circa 10 cars. Price: £390,000 Freehold / £49,995 Leasehold. Tenure: Freehold or Leasehold. Rent (if applicable): £20,000 p/a. Landlord (if applicable): Private/Freeholder. Turnover (annual): £169,259 (inc VAT). Wet:Dry split: 48% Wet / 40% Dry / 7% Accommodation / 5% Other. Contact the agent, Guy Simmonds, on 01332 865112.
Property and Professional
July 2018
CLH News
39
Is Your Business In Trouble? Are You Having Sleepless Nights? Do you have serious money problems, are you facing legal threats, are you avoiding the post, your phone and your emails ? We can sort out all your financial and legal problems no matter how severe they are, our success rate is 100% Let us take control of all your problems and shield you completely from all the pressure you are facing. We will
deal with all your creditors and their litigators allowing you to concentrate on your customers and the business. We promise to identify effective solutions and options to keep you trading, or if you prefer, a seamless and managed exit with no adverse effects on you for your future plans. Every problem has an answer! Call us today without delay on 01183 800949 / 07538 161544.
Hotel & Pub Rescue Ltd www.hotelandpubrescue.co.uk enquiries@hotelandpubrescue.co.uk
Selling Businesses is our Business! Whether you are considering selling your business or looking to buy a business, City Business Brokers is here to help. We will guide you through the business sales process step by step. Feel free to contact us for some free advice. "Kevin had sound knowledge of the pub/bar/restaurant sector & put together a sales package that pro-
tected the ongoing concern of the business whist protecting the staff & my best interests moving forward. "The best advice I can give to anyone considering selling is to be 100% honest from the start with the broker. "You may think that there are complications that could possibly impact potential buyers but with Kevin he genuinely takes you through every step by step and is with you
throughout the whole journey. "With the food & beverage sector growing at a rapid pace, there are now many fantastic opportunities to for fill your dreams. whether your your buying or selling a business you'll be in safe hands with Kevin & CBB." Paul Tomalin, Lichfield, Staffs For further information visit www.citybusinessbrokers.co.uk or see the advert on this page.
Terry Osborne Pub, Hotel & Restaurant Insurance Specialists We at Terry Osborne Insurance Services are a specialist Insurance Broker in the Hotel, Pub, Guest House and B&B sector offering an impeccable service at a reasonable premium. As a family run business we pride ourselves on our personal service with clients all over the UK we are pleased to offer our expertise and advice. As with everything in life you seem to get what you pay for! As trade specialists we are keen to offer a competitive premium without compromising cover as in too many
Earn A Living In France Leggett Immobilier FRANCE is proud to present its’ brand-new service aimed at helping international clients buy small businesses in France called Leggett COMMERCE & ENTREPRISE. Since the Brexit vote in 2016, we have monitored a great increase in the number of British citizens wanting to fast-track their plans of moving to France and to have a stream of revenue attached to the property they would buy. The most popular prop-
cases clients only realise that their cover has been compromised to lower their premium after a costly claim, which is all too late. At Terry Osborne Insurance Services Limited we aim to ensure that our premiums are not reduced by cutting our coverage and we are continually checking the market to ensure that we are providing a quality service at a competitive price. For further information contact TERRY OSBORNE Insurance Services Ltd on 01622 745 297, email erties being B&Bs and Gîtes in particular. A team of specialized agents has been put to your disposal to help you find the perfect business for you whether it be a restaurant, Gîtes, hotel, B&B etc. Our bilingual team works closely with dedicated English-speaking lawyers, notaries and accountants, specialising in helping international clients setup their business in France. Get ahead and call us now! Contact: Timothy Austin Smith Tel.: +33 (0)5 53 60 79 08 Email: LCE@leggett.fr www.leggett-commerce.com
• Emergency rescue & debt management • • Creditor problems & legal actions • • HMRC, utilities & business rates arrears • • Secured & unsecured financing • • Cash-flow funding & Investor finance • • Business & appraisal plans • • Planning consents & redevelopment • Ca ll us • Project management • toda y • Business purchase • witho ut For Hotels, Pubs & Restaurants delay (Leasehold, Freehold, single & multi-unit) www.hotelandpubrescue.co.uk
01183 800949
enquiries@hotelandpubrescue.co.uk
07538 161544
CK DIRECT SETS LUXURY STANDARD MANUFACTURER’S VENTILATION TECHNOLOGY ENHANCES THREE MICHELIN STAR RESTAURANT IN LONDON. The high efficiency of Air Jet kitchen ventilation systems reduces the effective net exhaust volumes, whilst improving extraction efficiency and minimising fan and ductwork size. Air Jet hoods prevent the heat and impurities produced by cooking appliances from spreading to the work area. The hoods deliver a small air flow to push the upwardflowing thermal current toward the filters. Included inside CK Direct’s hoods are unique Franke Cascade filters, which remove 95% of grease particles sized eight microns and above. These save on energy and maintenance, as the pressure loss is low, and the stainlesssteel filters are easy to clean. CK Direct senior design engineer Martin
CK
Direct has had the
amazing opportunity to implement brand new ventilated ceilings and air jet canopies in a three Michelin Star restaurant. The London-based restaurant was the perfect candidate for the latest additions to CK Direct’s product range. During the restaurant’s 8-week refurbishment, the existing extract systems within the kitchen and rooftop were stripped out and replaced. Roof mounted air handling units, extract and supply fans, air conditioning and toilet ventilation were all fitted to service the launch of the showpiece ventilated ceiling, Air Jet canopy system and the new Air Jet extract hood.
How do these new installations improve the restaurant?
Culham was thrilled to see the new products in action at such a highprofile establishment. “In this, and also past cases where CK Direct has had the opportunity to introduce its services to a renowned restaurant, we’ve relished the chance to show what we’re capable of. Time and again we’ve seen that our innovations in ventilation are exactly what these establishments are seeking.” Martin continued and explained that refurbishments like this one will not only benefit the restaurant’s employees, but their customers too. Cleaner and safer kitchens are a win-win!
You can find out more about CK Direct’s commercial kitchen ventilation and extraction systems on its website:
www.ckdirect.co.uk
Ventilated ceiling
1
The modular ventilated ceiling system is perfect for kitchens with an extensive range of cooking surfaces. It’s recommended for kitchens where natural points of extraction such as windows cannot be utilised – in other words, places like a residential area in London.
The three Michelin star restaurant in London features CK Direct Air Jet canopies.
The ceiling system is ideal for cooking areas that are viewable to the public. The consumer can see the staff hard at work, whilst the staff retain a safe and clean environment.
2
Air Jet canopy system
is suitable for
CK Direct’s Air Jet canopy system allows the kitchen ventilation system to provide sufficient capture and containment at a minimal exhaust flow rate. It creates negative pressure along the front edge and side of the hood, assisting in containment of heat and effluents in the critical work area.
kitchens with an
CK Direct’s ventilated ceiling
extensive range of cooking surfaces.
Published on Jul 18, 2018
Issue #214 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...
Published on Jul 18, 2018
Issue #214 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...