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Industry Calls on Chancellor For “Targeted Support”
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UKHospitality and a coalition of leading hospitality businesses have written to Chancellor Philip Hammond to call for targeted support in this month’s Budget that will protect the valuable economic contribution the sector makes to the UK. The hospitality/licensed on-trade industry currently employs 3.2 million people across the UK contributing £130 billion to the economy, and ranks as a top 7 employer in every region of the UK, and accounts for up to 11% of the regional workforce. The letter offers a blunt warning to the Chancellor of a growing crisis in hospitality and the high street, which has resulted in business closures, empty units, job losses and falling investment. The letter states: “On a daily basis the British public are witnessing the impact this is having on their high streets and their local restaurants or pub. The health of the high street is often how consumers and voters judge the health of the economy, regardless of the national picture, and what they are seeing and experiencing is damaging consumer confidence. We believe that we are only at the start of the crisis in hospitality. It is vital, therefore, that steps are taken at the forthcoming Budget to support and sustain this engine of
economic growth and the contribution it makes.” The letter includes 5 clear Budget asks of the Chancellor: 1. Introducing an online revenue tax to freeze business rates increases and introduce enhanced hospitality rate relief over the next two years ahead of the next revaluation to deliver your pledge to level the playing field between ‘bricks and mortar’ and ‘clicks and mortar’ entrepreneurs ahead of root and branch reform – hospitality generates 5% of GDP but pays 20% of all rates, which is unsustainable 2. Doubling the NIC threshold for employers to safeguard youth employment, training and take-home pay – half of all operating costs in hospitality are labour related and we want to have the ability to deliver our pledge to make hospitality the best rewarded sector in the UK and improve productivity 3. Ensure future NLW rates and structure are set independently by the Low Pay Commission, with evidencebased consultation with business taking account of the impact on jobs, the wider economy and take-home pay 4. Re-introduce hospitality capital allowances – and introduce a business rate moratorium after refurbishment – to incentivise regeneration and investment ahead of root
and branch reform of rates 5. Implement the Northern Ireland VAT review on tourism services and extend it to the whole country as well as freezing alcohol duties to promote exports, improve the balance of trade and create new jobs across the country. This latest plea follows an appeal earlier this month by The Wine and Spirit Trade Association (WSTA) who have called on the Chancellor to back British pubs and scrap his punitive plan to raise alcohol duty. According to the WSTA wine and spirit sales in UK pubs account for 36% of the value of alcohol sold, worth almost £6 billion to pubs which is an increase of some £270 million, up 5% on last year. The great British pub has seen a huge increase in sales of sparkling wine and gin in recent years thanks to the popularity of sparkling wine and the ginaissance. In the last five years Brits have bought over 24 million bottles of sparkling wine worth over £600 million in British pubs. Five years ago, pub goers spent less than £200 million on fizz. (CONTINUED ON PAGE 3...)
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Welcome to the October 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!
Great lead story on our front page regarding the initiative by a coalition of leading hospitality organisations and businesses to lobby the Chancellor and offering direct practical advice on how to help the industry. The contribution the industry makes the economy speaks for itself however the hospitality and licensed on trade industry is under siege from a Chancellor who sees it as a tax cow.
As we all know there has been some enormous casualties in the high street this year particularly in the casual dining sector, yes I do think the marketplace was saturated, but nevertheless the increase in business rates, and a lack of confidence in the economy contributed some of the biggest names going bust, or seeking creditors voluntary arrangements. Pubs are still closing at an alarming rate. The “five asks” in the letter sent to the Chancellor are clear no-nonsense practical requests which would actually lead to increased revenue for Treasury. The front-page story reveals that the total duty collected from British pubs alone in the last 21 months is a staggering £2.1 billion, however if the Chancellor proceeds with rumoured increases, pubs across the country stand to lose an extra £28m next year – £558 per pub. Long live the local www.longlivethelocal.pub, is campaigning with a petition to cut beer taxes. A quick lock on the website has revealed that 104,000 have signed to support the petition and we here at CLH News very much hope to motivate our readers to lend their support too. I would strongly urge readers to back any and every campaign which lobbies the Chancellor to reduce alcohol tax. A poster is available to download from www.catererlicensee.com which highlights the astonishingly high levels of duty repay here compared to our European counterparts, it is available to download free and it would be good idea to display it in your pub, bar, restaurant or hotel with the public and say it and hopefully register their support as well. I would also draw your attention to the “Clink” charity story on page 3, I was delighted to accept an invitation to the launch of a new food production facility at her Majesty’s prison Downview, and saw first-hand the wonderful work the charity does in rehabilitating offenders back into society, giving them practical vocational skills, confidence and support to reenter society and contribute. The charity has had enormous success in reducing reoffending rates and is always looking for support so anybody out there who thinks they can help in any way I would urge you to contact them!
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Industry Calls on Chancellor For “Targeted Support” (...CONTINUED FROM PAGE 1) It’s a similar story for gin which brought in around £620 million to pubs last year, £190 million more than the previous year. The gin menu is now a common feature in British pubs with most bars choosing to stock a range of different gin brands. Research by CGA Strategy on behalf of WSTA shows that, on average, 4 new spirit brands were added to the back bar since 2013, meaning that there is now on average 36 spirit brands behind the bar of a typical pub. Landlords across the country have had to dig deep to pay huge duty bills, totalling over £820 million on wine and spirits alone, into the Treasury coffers. This is the equivalent of almost £17,000 per pub. The total duty collected from British pubs in the last 21 months has hit £2.1 billion. But there is worse news to come for the pub trade – if Philip Hammond increases the already excessively high duty rates on alcohol, pubs across the country stand to lose an extra £28m next year – £558 per pub.
The WSTA recently commissioned a study by one of the world’s biggest accounting firms, EY who concluded that a freeze to alcohol duty is “the most favourable outcome for the UK economy”. The WSTA are calling on Philip Hammond to echo his actions from the November 2017 Budget and freeze alcohol duty to support the historic British pub following a spate of closures. During his Budget speech in November, the Chancellor said: “Recognising the pressure on household budgets and backing our Great British Pubs, duties on other ciders, wine, spirits and on beer will be frozen.” The UK alcohol industry is one of the most heavily taxed in Europe, as we are stung by the third highest duty rates for wine and fourth highest duty rate for spirits across the EU. Miles Beale, Chief Executive of the Wine and Spirit Trade Association said: “The Chancellor can once again show his support for the great British pub by scrapping his plans to raise already punitive duty rate. Wine and spirits are increasingly vital to the prosperity of our historic British pubs with wine and spirt duty accounting for more than a third of annual
pub sales. We are calling on Philip Hammond to recognise the importance of wine and spirit industry and help save our British pubs by freezing duty, allowing them to reinvest and stay in business. He added: “It is proven that freezing alcohol duty has brought in more revenue for the Treasury coffers, not less. So a duty freeze makes sense for everyone – from the Chancellor, to pub and bar owners, and consumers.” Brigid Simmonds OBE, BBPA Chief Executive, also made an appeal earlier this year and said: “There is a very real threat that the Chancellor will increase beer tax again in the Budget later this year, which would be a huge backward step after so much progress has been made since he froze beer duty last year. We need further cuts in beer tax to help pubs and the great British brewing manufacturing industry.” David Cunningham, Programme Director of Britain’s Beer Alliance, which is behind the “Long Live The Local” campaign, said: “The ‘Long Live The Local’ campaign celebrates the vital role pubs play in people’s lives and their communities. It also highlights the range of tax pressures that pubs face and encourages pub goers to go to their local and call on politicians to cut beer tax.Pubs face an unprecedented range of tax pressures including beer duty, which means that £1 in every £3 spent in a pub goes to the taxman. This clearly is a factor behind declining beer sales in pubs, pub closures and job losses.”
The Clink Unveils New Production Kitchen as Part of Expansion Program “The more venues we are listed in, the more prisoners we can train and the more homeless people we can get into work,” he said.
The charity in partnership with her Majesty’s prison and probation service converted a building at her Majesty’s prison Downview in Surrey into a central production kitchen for clink events, which is the charity’s external events and catering service. Chris Moore chief executive of the clink charity said “we train up to 24 prisoners at a time in the new central production kitchen. To date the food preparation for external events has been done through the restaurant kitchens. However due to the success of the events, we now need to increase capacity to prepare food for these events across London and the surrounding areas”
As well as training prisoners up to level 2 City and Guilds NVQ qualification in food safety, food preparation and food and beverage service, the charity also helps them integrate into society and reduces reoffending. “There are currently 86,000 adults in prison, 82,000 men and 4000 women with a 49% return to prison rate our, training builds their social skills, sense of pride and of team work and encourages trainees to get used to a eight hour day,” said Moore. “It’s about not taking them so far away from society that they can’t get back in.” A study in 2015 showed Clink graduates were 10% less likely to reoffend than prisoners from similar backgrounds who hadn’t worked with the charity, said Moore. The Clink founder Al Crisci, meanwhile, said the
“Brexit is good for us,” he said. “We’ve got more employers wanting our graduates than we’ve got graduates. We’ve recently had two graduates join Royal Lancaster London and one of our graduates is sous chef of Roast in Borough Market. “When you’re employing an ex-offender, you know what you’re getting far more than a non-offender and they’re often grateful to have been given an opportunity.” “We also give the opportunity for ex-offenders to get work, paid at the going rate, while they are looking for full time employment,” said Crisci. Robin Eldridge, governor of her Majesty’s prison Downview said “the creation of the clink production kitchen at Daownview is an exciting development and will further embed the positive partnership which exists between the prison service and the clink charity. The clink production kitchen will offer women the opportunity to learn new skills and in doing so gain industry recognised qualifications. The practice work the women will undertake through The Clink both within the prison and on temporary release, will improve their chances of obtaining paid employment on release and help them make a valuable contribution to their communities”. CLH News Editor Peter Adams was delighted to attend the launch of the new production facility at
HMP Downview earlier this month and saw first-hand the wonderful work the charity undertakes, it was also so refreshing to see how much support the hospitality industry provides and we were delighted to see many of our regular advertisers including, Bidfood, RH Hall, Winterhalter, Williams, Meiko, Luscombe Drinks and many others on the “wall of fame” supporting such a worthy cause well done! Anyone wishing to get involved can visit www.theclinkcharity.org • MICROWAVES • EXTRACTION CANOPIES •
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The Clink Charity, which rehabilitates offenders through hospitality training breaking down the cycle of crime by changing attitudes both inside and outside of prison is aiming to double the turnover of its events business to £600,000 in 2019 following the unveiling a new dedicated production kitchen earlier this week.
The new facility, which underwent a £640,000 twoyear renovation, is located in an old storeroom in HMP Downview, which neighbours HMP High Down, in Surrey, the location of one of the four The Clink restaurants currently in operation.
charity provided a credible solution to the current hospitality skills shortage.
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Moore said he was confident of hitting the target by utilising its existing London venues, including Bakers Hall, Guildhall and Lambeth Palace, and winning new locations.
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RINGING A BELL: Top Tips To Driving Customer Loyalty With new restaurants opening what seems like every other day and more and more shoppers going online, customer loyalty is becoming increasingly important. Eloise Sheppard, Managing Director of Call Systems Technology, has been getting to the heart of what really matters to consumers and offers her top tips on driving customer loyalty in this technological age.
PLAYING YOUR CARDS RIGHT The key to getting a loyalty scheme right is by making sure it’s one customers deem worthwhile without compromising profits. Operators should keep away from schemes that give users a percentage discount every time they dine or shop and instead focus on giving customers an incentive to come back. Loyalty cards are an easy place to start but operators need to be careful: many people don’t want a wallet full of plastic and I would advise investing in an online system for customers who want to participate but
don’t want the clutter. The reward also needs to be more substantial than earning a free drink or collecting points that don’t ever seem to amount to much. Burger restaurants, for example, could offer diners one free burger for every five that are purchased. Chances are also high that consumers will pay for side orders and drinks when they return to redeem the offer.
BUILDING BRAND IDENTITY Presence online and within the local community is an important factor in encouraging customer loyalty. This element becomes more difficult for large restaurant and retail chains to achieve because communication channels such as the website and social media accounts are managed by head offices. Businesses should consider microsites for the regions or even for individual outlets, and local social media streams, managed on the ground at each location to notify nearby customers about what matters to them. Independent stores and eateries, including pubs, can more easily ensure they’re active online and encouraging engagement from local customers. Running competitions on social media and advertising events online is a great way to remind people about the business and inspire them to visit again. With so many dif-
ferent store and eatery options available, consumers need these little digital reminders to stay loyal.
SERVING UP QUALITY One of the easiest and most effective ways to drive customer loyalty in both hospitality and retail has nothing to do with the consumer; instead it comes down to quality of service. In restaurants, the difference between an attentive waiter and a lax one can hugely impact the diner’s decision to stay loyal and come back – or to never return again. Likewise in retail, one rude staff member can make a shopper stay away from that store forever. It’s important to ensure the customer’s experience is the number-one priority, because it doesn’t matter how good the food is or how nice the clothes are, if consumers aren’t happy with the service, they’ll vote with their feet.
KEEPING IN TOUCH Most retailers and restaurants accumulate a substantial database of customer details, including birthdays, shopping and eating preferences, email addresses and phone numbers. As long as customers have opted in for marketing purposes, there’s no reason why restaurant operators and retailers shouldn’t be putting this data to work. Businesses should offer discounts around birthdays and anniversaries, or send a more personalised email now and again, showing relevant new dishes or products. Marketing components of CRM systems are designed to automate this process and make it easier to connect with the customer and encourage repeat visits.
What Might The Future Hold For The Soft Drinks Industry? It’s difficult to remember what drinking beers and spirits was like before the craft drinks revolution. Suffice to say, genuinely tasty beverages that were founded on taste and creativity, rather than global branding and mass-production, were hard to come by back then. But the picture has since changed dramatically; flavour and brand character now abound in beers and spirits, and the big global brands are scratching their heads, or just buying up the craft brands to compete! In the soft drinks market, however, the picture is very different, and is yet to experience its own craft revolution. Much like the lager market ten years ago, the soft drinks industry is still dominated by global corporate brands. The teetotallers, health-conscious and designated drivers among us, are forced to choose between a relatively small selection of global corporate soft drinks – drinks that are all fizz and no flavour! However, a craft soft drink revolution is already on the horizon. And here’s why….
YOUNG PEOPLE ARE DRINKING LESS When choosing their tipple at the bar, new generations are accustomed to being spoiled for choice. With a huge selection of craft alcohols to choose from, their palettes have not known anything other than quality refreshments. However, despite having the choice that previous gen-
erations could only have dreamed of, not all young people are enthused about drinking booze. Surprisingly, more than a quarter of Britain’s 16 to 24year-olds are teetotal, compared with just over a fifth of the adult population, according to the UK Government’s ONS stats. As the Guardian highlighted, this is “a fourfold increase on the rest of the population, with just one in 10 seeing drinking as ‘cool’”. Indeed, Dr James Nicholls, director of research and policy development at Alcohol Research UK, told the newspaper that drinking among young people has been declining for a decade, and that this is part of a worldwide trend. So, if young people are moving away from alcohol itself, what might this mean for the future of craft soft drinks?
THE MOVE TOWARDS CRAFT SOFT DRINKS While young people are drinking less alcohol – or cutting it out altogether – they still go out to socialise. Their friends enjoy a variety of craft beers and spirits while they’re left to nurse a half-pint of diet cola or a glass of orange juice. This is a very real frustration that we hear when we speak to consumers everyday. Why aren’t there more exciting soft drinks available? And, why have we had largely the same limited choices over the decades? they often wonder. It’s unsurprising then, that millennials are desperate to find some more flavoursome soft drinks with a bit of personality. With craft alcohol firmly entrenched in our drinking
By Melvin Jay, founder and CEO of Gunna
habits, we expect the same trends that kickstarted the craft alcohol revolution to fuel rapid growth in craft soft drinks. But what do consumers look for in a craft soft drink? What does a craft soft drink need to deliver if it is to be part of the forthcoming revolution?
THE 4 CRAFTY P’S Passion: The craft movement has excited consumers' taste buds with unique, interesting, flavoursome drinks, made with real passion. Consumers have a clear feeling that the people behind the product have put their 'heart and soul' into these bottles and cans to make something more distinctive, better tasting, healthier and more authentic. Provenance:People People love love toto know know about about the the source source ofof Provenance: the theingredients, ingredients,the thestory storyofofthe thefounders, founders,and andthe thepeople people behind behindthe theproduct. product.These These‘brand ‘brandstories’ stories’(think (thinkBrewdog) Brewdog)crea very strong feeling of transparency and connectedness ate create a very strong feeling of transparency and connectedtoness the to company, which which increases their emotional commitment the company, increases their emotional comtomitment craft brands. to craft brands. Purpose:People People like like toto see see craft craft product product companies companies as as Purpose: having havingaawider widerpurpose purposeand andbeing beingconscious consciousabout aboutthe the impactthey’re they’rehaving havingon ontheir theirlocal localcommunity communityand andthe thewider impact widerrather world,than rathercaring than solely caringabout solelymoney. about money. world, Craft Craft producers producers often often strive strive toto prove prove that that they’re they’re comcommittedtotolocal localjob jobcreation, creation,looking lookingafter aftertheir theirsuppliers suppliersinin mitted less-developedcompanies, companies,passing passingon onaapercentage percentageofofprofits profless-developed to charity, or helping to protect the environment. toitscharity, or helping to protect the environment. Personality: Personality:Some Some people people say say millennials millennials don't don't like like big big brands,but butI'm I'mnot notsure surethat's that'strue. true.It's It'sjust justthat that corporatebrands, corporate they prefer the way craft brands talk and look. they prefer the way craft brands talk and look. Consumers also love the distinctive personality and character that craft brands project, both through inter-
esting packaging and through language/tone of voice. Whether it's humour, a rebellious streak, or some other quirk, craft brands look different and communicate in a way that's very un-corporate. So, we can expect to see many craft soft drinks springing-up as new and current generations seek something that looks, sounds and tastes inherently different to what they’re used to. Considering all the creativity, the entrepreneurship of small brewers and the explosion of exciting and flavourful products that were borne out of the craft alcohol revolution, we’ll have even more to celebrate as the world wakes up to the craft soft drinks revolution. ABOUT THE AUTHOR Melvin Jay is the founder of Gunna Drinks, an award-winning range of craft soft drinks with less sugar but more flavour. Gunna comes in four different flavours using natural ingredients inspired from recipes around the world. In the same way craft beers have disrupted their market, Gunna is aiming to shake up the soft drinks industry. Gunna is currently available in over 3,500 outlets including the Co-op and WHSmith, and has a sales growth of 300%. Web: www.gunnadrinks.com Citations More than a quarter of Britain’s 16- to 24-year-olds are teetotal, compared with just over a fifth of the adult population, according to UK Government stats: https://www.ons.gov.uk/peoplepopulationandcommunity/healthandsocialcare/drugusealcoholandsmoking/bulletins/opinionsandlifestylesurveyadultdrinkinghabitsingreatbritain/2005to2016 As the Guardian highlighted, this is “a four-fold increase on the rest of the population, with just one in 10 seeing drinking as ‘cool’”: https://www.theguardian.com/society/2018/apr/23/time-please-is-drinkingbecoming-as-socially-unacceptable-as-smoking
Guidelines Considered on Calories In Some Restaurant Meals In an attempt to combat the nations growing obesity crisis and subsequent health issues, the Government may introduce a “soft limi”t for calories in certain dishes including pizzas, pies and ready meals, according to reports. Draft proposals from Public Health England (PHE) recommend restaurants, takeaways and supermarkets impose a 928 calorie limit on pizzas and 695 on savoury pies, according to reports in the Times and Telegraph .
PHE officials met with food industry bodies this week to discuss the idea. Fast food restaurants, coffee shops and pubs were all represented. Dr Alison Tedstone, chief nutritionist at PHE, said: “These are early days in the calorie reduction programme, but the food industry have a responsibility to act.The simple truth is on average we need to eat less.Children and adults routinely eat too many calories and it’s why we’ve seen severe obesity in 10 to 11-yearolds at an all time high.”
Under the proposals, the limit would not be obligatory in the first instance, however, the failure of a similar PHE-led policy to cut sugar by 5% in a year has led to suggestions that the Government should take a tougher sugar stance, with Prime Minister Theresa May recently admitting “more needs to be done to cut sugar in food”.
She added: “We hope to see early commitment from the food industry – including the people who make, sell and deliver our food – translated into real action, sooner rather than later”.
The current voluntary proposal may need to stricter government enforcement should retailers fail to cut calorie levels. TheGovernment may consider more severe measures similar to the sugar tax in soft drinks, which placed a levy on beverages with a high sugar content, leading to manufacturers cutting sugar levels and portion sizes.
Duncan Selbie, PHE’s chief executive, said excess calorie consumption is the food industry’s “next big challenge”.
In England, a third of children leave primary school overweight or obese – with some children consuming 500 more calories per day than is recommended.
In a statement released after the meeting, he added: “This is the promising start we need to succeed in reducing calories in the foods included in the programme by 20%.”
More Under 25 Year Olds Are Choosing Not to Drink Alcohol Almost one third of young people in England are cutting out alcohol, according to a new study published in BMC Public Health . Researchers at University College London analysed data from the annual Health Survey for England and found that the proportion of 16-24 year olds who don’t drink alcohol has increased from 18% in 2005 to 29% in 2015. The study authors found this trend to be mostly due to an increasing number of people who had never been drinkers, from 9% in 2005 to 17% in 2015. There were also significant decreases in the number of young people who
drank above recommended limits (from 43% to 28%) or who binge drank (27% to 18%). More young people were also engaging in weekly abstinence (from 35% to 50%) Dr Linda Ng Fat, corresponding author of the study said: “Increases in non-drinking among young people were found across a broad range of groups, including those living in northern or southern regions of England, among the white population, those in full-time education, in employment and across all social classes and healthier groups. That the increase in non-drinking was found across many different groups suggests that non-drinking may becoming more mainstream among
young people which could be caused by cultural factors.” Dr Ng Fat said: “These trends are to be welcomed from a publichealth standpoint. Factors influencing the shift away from drinking should be capitalised on going forward to ensure that healthier drinking behaviours in young people continue to be encouraged.” Dr Linda Ng Fat added: “The increase in young people who choose not to drink alcohol suggests that this behaviour maybe becoming more acceptable, whereas risky behaviours such as binge drinking may be becoming less normalised.”
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Does a Care Home Catering Director Hold The Key Register NOW for Your Free to Increasing Profits in Pubs and Restaurants? Pass to The Spirit Show 2018 Food & hotel services director Jon Bicknell is responsible for catering and hospitality in one of the UK’s fastest growing care home operators. Using his unique insight and experience, he looks at what the country’s changing demographics means for pubs, cafes and restaurants and muses on how he believes many establishments are failing the growing market of older diners. We are an ageing population - by 2040, nearly one in seven people will be aged over 75 and, as the number of people in their 80 and 90s grows, there will be a greater proportion of the population with visual impairments, mobility issues and degenerative conditions such as Parkinson’s disease and dementia. But this baby boomer generation is the first one that grew up enjoying meals out, many are reaping the benefits of generous final salary pension schemes and they don’t see why getting older should curtail their enjoyment of dining out. Yet anecdotal evidence that many are hesitant to eat out because pubs and restaurants are not embracing their needs in the way that the sector has done with the so-called family dining experience. For caterers, this means being open to creating services that support customers’ changing needs. Eating out, for afternoon tea, a pub Sunday roast or a celebration meal in a restaurant, gives families a unique chance to bond and create multigenerational memories. Families will not want to give that up easily and dining establishments have much to gain by providing a bit of support for the older generation as they do already with the colouring books and special cutlery provided for younger customers.. So, what can we do to support older customers? The good news is that it takes sound customer sense more than huge investment.
Eyesight is commonly the first of our senses to deteriorate. Having a large print menu available will help your guests feel included. Try to avoid using italic fonts and remember that the Royal National Institute for the Blind recommends that no printed items should appear in less than 12-point font for anyone’s use: it would be worth considering also printing a menu in 18-point or above which can be discretely offered. Hearing loss may also affect more of your customers than you might suspect. Statistically, we all begin to lose our hearing when we are in our 30s and 40s. One adult in five, and more than half of all people over the age of 80, suffer from hearing loss. People with hearing issues often struggle to follow conversations in busy restaurants. But you can help your older customers make the most of their time with you and encourage them to return with a little forethought. Think about which table you will put people on if someone books and mentions they have an older party member when booking – perhaps for an 80th birthday or a 30th wedding anniversary. Separating conversations out from background noise becomes harder as we age. This is particularly true for people living with dementia - not being able to join in with the chat can increase someone’s sense of isolation or irrelevance and make a meal out with others a sad occasion. Try allocating a table in the quietest part of the room, preferably avoiding any low ceilings which can compound the problem or noisy air conditioning or ventilation units.. A less crowded area will also help older customers, if they have diminished depth perception, to avoid the risk of slips, trips and bumps. People living with dementia or conditions such as Parkinson’s may need further support, but again this does not require significant changes or expense. Hand tremors affect many older people. Consider investing in a few sporks - a hybrid form of cutlery combining a spoon-like shallow scoop with two to four fork tines. They have been part of mainstream American cutlery for decades and are very useful for people with dexterity issues. Although better known as a plastic camping accessory, stylish chrome ones are easy to
obtain. You could find that they are also popular with younger clients with injuries or conditions like arthritis too. For those wanting to invest a little further, at Care UK, we have found a range of suppliers that do stylish, high quality cutlery with specially adapted handles. These are easier for people with less flexibility or strength in their hands and fingers to hold and use. As well as wine glasses, it may help if you have breakfast juice-style, broad based tumblers on hand. Benign tremor, Parkinson’s disease, dementia and some medication can cause older people’s hands to shake. Wine glass stems can cause difficulties and embarrassment for them and offering another style of glass can be helpful in avoiding spills, and they can still enjoy a drink with their dining companions. For hot beverages, forget those hideous plastic ‘toddler beakers’ – catering suppliers now offer stylish, two handled china mugs that can help someone with limited grip to enjoy their Americano at the end of a meal. Consider using deeper plates with a rim. This also avoids spills and allows the diner to move food around the plate without it sliding off the edge. Please don’t even think about offering those horrible plastic plate guards we’ve all seen in hospitals and the like. The choice of colour can help too - blue plates work well because, as sight and perception deteriorates, differentiating foods such as rice, potato, or chicken from a white plate can be hard. Pretty much, no blue food exists, so the food shows up and the crockery still looks stylish and dignified. Since we introduced this style and colour of crockery in our 119 homes, residents have told us they enjoy their food more and they are eating more. Many pubs and restaurants use a variety of plates to serve specific dishes on so a deeper plate can almost certainly be provided without the person feeling, or appearing, singled out. Multigenerational eating has so many benefits - it increases wellbeing, strengthens family bonds and creates special family memories. By making small changes, not only can we increase the dining industry’s potential client base but we can also achieve something worthwhile for families.
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Taking place at the Business Design Centre, The Spirit Show is the must-attend event of the year for anyone involved in the purchase of premium spirits for bars, restaurants, hotels and retails outlets. The show will feature over 100 exhibitors, showcasing 300 products and give you the opportunity to sample some of the latest products on the market as well as meet distillers, importers and fellow industry professionals. Plus two live stages will give you a unique opportunity to hear from world-leading bar tenders and other drinks industry experts. To register for your free trade pass visit: www.TheSpiritShow.co.uk Essential Info: Location: Business Design Centre, Islington, London Opening Hours: Thursday 22nd November – 10:00-21:00, Friday 23rd November 10:00-19:00 Strictly over 18s only. Free registration only applies to individuals in the drinks and hospitality industry. ID checks will be in in place.
Pontins Gives Mediatheme’s The Entertainer its Seal of Approval allows landlords to take control of entertainment rather than paying third parties to provide discos, quiz nights and casino nights.
Mediatheme’s The Entertainer system – which provides on-tap entertainment to thousands of UK pubs – has been praised by Pontins. Pontins described the system as a ‘highly-efficient asset for any such business’ and said similar businesses should use it too. The holiday provider’s Bluecoat Entertainers use the system every day for games, quizzes, videos and karaoke with its 20,000-strong song library. Bluecoat Entertainer Louise, who works at Pontins Southport, said: “We would recommend The Entertainer to other similar venues. It has so many different features in one simple unit.” Mediatheme’s The Entertainer system
Ian Ball of Mediatheme said: “It is great to be working with a well-known brand like Pontins, and it’s great to see them benefitting from The Entertainer. “Mediatheme is very pleased to be getting lots of positive feedback from venues up and down the country.” Licensees and leisure venue operators not only achieve considerable improvements in footfall but also benefit from increased advertising revenue. To see more on The Entertainer from Mediatheme, visit: https://vimeo.com/287635726/5db8150 01f or see the advert on page 5.
English Wine Makers Gulp at The UK’s Excessively High Wine Duty Philip Hammond is being urged to scrap planned tax rises to support the home grown English and Welsh wine industry. Frustrated English wine producers have put their concerns over Government’s lack of support for the industry in a letter to the Chancellor and Environment Secretary Michael Gove calling for a freeze on wine duty. In the letter signed by 14 of the WSTA English wine members says the significant tax burden is restricting growth and is damaging to rural communities. The English and Welsh wine industry are currently reaping the benefits of the record heatwave this summer which has provided near perfect grape growing conditions. In the last ten years the area of planted vines has more than doubled with a record-breaking one million vines planted in each of the last two years and even more due in 2018. However, the celebrations surrounding a bumper harvest are set to be overshadowed by bad news from the Chancellor next month if he goes ahead with planned 3.4% duty rise in line with inflation. Thanks to this year’s plentiful harvest the Chancellor is set to receive an extra boost in Treasury coffers when the 2018 vintage goes on sale. Britain’s biggest wine producers want to understand why the Government insists on taxing what we do best most heavily. Miles Beale, Chief Executive of the Wine and Spirit Trade Association said: “English wine is a great British success story and we are now proudly producing top quality wines which are rivalling the best fizz from around the world. 2018 has so far been a vintage year for English vineyards who are reaping the benefits of the record heatwave. The knock-on effect of near perfect growing conditions in the UK has led to high quality generous grape bunches and many vineyards have experienced their earliest harvests ever. With the good weather continuing into October our English wine makers are report-
ing a bumper harvest. But the Chancellor is planning to take the fizz out English wine makers success by adding to its already high tax bill this year, hampering the industry’s ability to grow, invest export and create jobs. We therefore urge the Chancellor to support this home-grown industry and freeze duty in the Autumn budget.” Chris White, CEO of Denbies Wine Estate in Surrey, said: “This action is necessary in order to support the current demand for English wine and the growth of the industry. A duty freeze would also stimulate further our opportunity for export. We would like to see the Government adopt a model employed in all other EU countries where the lower duty rate has helped support the growth of their wine industry.” In November last year the Chancellor delivered a welcome freeze to alcohol duty leading to an extra £380 million windfall from alcohol duty, between February and July, an increase of 6% on the same period last year. Duty is currently so high that 55% of an average priced bottle of wine sold in our shops and supermarkets is now taken by the Treasury in tax and VAT. A further 3.4% duty rise would add another 7p on a bottle of still wine, 9p on a bottle of sparkling. The UK alcohol industry is one of the most heavily taxed in Europe. The current Chancellor’s harsh duty policy is a stark contrast to how other countries treat their vineyards and wine makers. Around two thirds of the wine made in England and Wales is sparkling wine which attracts the most duty, at £2.77 on a bottle of fizz. UK consumers pay £2.16 for a bottle of still wine. In France, where the wine industry is heavily supported, consumers pay the equivalent of just 7p a bottle on duty for sparkling and 3p for still. In the EU only Ireland, with no domestic wine industry, has a higher rate of excise duty on sparkling wine. Outside the EU in New Zealand they pay less than half the duty at £1.10per bottle of still or sparkling wine.
September Delivers a Late Summer Bonus for Pub Trade Sunny weather in September again proved good news for Britain’s managed pubs, with collective like-for-like sales up 1.9% on the same month last year, according to latest figures from the Coffer Peach Business Tracker. But restaurant chains had another tough month. Overall, the managed pub and restaurant sector saw a 1.1% uplift in like-for-like trading last month, but that was due entirely to strong pub sales - and especially from drink. Collectively, restaurant chains continued to experience depressed trading, with like-for-likes down 0.2% on the same period in 2017. “As ever, the good weather played a big role, and although restaurants as a whole failed to benefit, it provided an overall boost for the out-of-home market as the public were tempted out,” said Karl Chessell, director at CGA, the business insight consultancy that produces the Tracker, in partnership with Coffer Group and RSM. Regionally, London outperformed the rest of the country with like-for-likes ahead 2.0% against 0.9% for outside the M25. “London pubs and bars also had the best of the trading with like-for-likes up 3.0%. It’s also worth noting that within those national managed pub numbers, food sales were flat, with drink sales up 3.0%,” added Chessell. “While food-led operators continue to face tougher trading conditions, the wet-led end of the market is trading strongly,” said Paul Newman, head of leisure and hospitality at RSM. “Growth in the traditional pub mar-
ket is being fuelled by the premiumisation of drinks offers, with craft beers, artisan spirits and cocktails driving sales up by 1.9% compared to a year ago. We see this trend continuing in the all-important run up to Christmas.” “Although casual dining chains are collectively finding trading difficult, they are not in wholesale retreat. Despite some high-profile announcements of site closures, many are still opening in new locations, especially out of London. As the data for September shows, while same-store sales outside the capital were down 0.4% for the month, total sales were up 2.4%, fuelled by restaurants opened over the last 12 months. The market remains challenging but some operators—especially wetled pubs, are trading strongly,” added Mark Sheehan, Managing Director at Coffer Corporate Leisure. Total sales growth across the whole pub and restaurant sector was 3.5%. Underlying like-for-like growth for the 49 companies in the Tracker cohort, which represents both large and small groups, was running at 0.6% for the 12 months to the end of September, virtually the same as at the end of both August and July, showing that the eating and drinking out market remains consistently flat. The Coffer Peach Tracker industry sales monitor for the UK pub, bar and restaurant sector collects and analyses performance data from 49 operating groups, with a combined turnover of over £9bn, and is the established industry benchmark.
Jacob Rees Mogg MP Visits New Wetherspoon Pub In His Constituency and Talks About Tax Equality “Tim is committed to securing a North East Somerset MP Jacob post-Brexit lower tax regime for the Rees-Mogg visited the new Wetherspoon pub in his constituency. great British pub and I support him. “Lower taxes are essential for He met with Wetherspoon founder stronger economic growth. and chairman Tim Martin at The Palladium Electric, the company’s new “I look forward to visiting the pub pub in Midsomer Norton, which opened on Tuesday (September 18) following a £2.8 million development project. Mr Rees-Mogg said: “ I am delighted to have visited Tim Martin’s new pub in my constituency. “Tim is one of the heroes of the Brexit campaign and I can assure him that I am determined to deliver the vision for Brexit which he and I share.
again and supporting its success.” Mr Martin added: “ It was a pleasure to welcome Jacob to our new pub in Midsomer Norton. “I am confident that the pub will be a great asset to the town and it will hopefully act as a catalyst for other businesses to invest there. “I also took the opportunity to discuss the tax inequality that pubs face and our demand for tax equality with supermarkets which we believe will provide a great boost for the British pub industry, as well as for high streets throughout the country.”
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Fake Online Reviewers in the UK Although any action that falls to be prosecuted under criminal law will, of course, be dependent upon the facts surrounding the online review and it should be remembered there are also other areas of statute that could be employed on any factual matrix.
The Fraud Act 2006 (section 2) states that a person can be guilty of fraud by false representation if they: (a) Dishonestly make a false representation, and There has been a lot of publicity in recent weeks surrounding those that are involved in the selling on of 'fake reviews' including the owner of an Italian promotions company being convicted and imprisoned for selling fake reviews to hundreds of hospitality businesses across Italy in order to raise their profile on TripAdvisor. Consumer rights in the United Kingdom are protected by various statutory bodies such as the Police, Trading Standards and the Consumer & Markets Authority who use various statutory and common law protection afforded by the law (in both civil and criminal jurisdictions) to protect individuals from those who seek to mislead others by fake online reviews. These bodies could also be joined (in England & Wales) by private companies seeking to protect their reputation and/or the interests of their members by bringing civil actions and also by employing their own private criminal prosecutions. The Consumer Protection from Unfair Trading Regulations 2008 (CPUTs) contains a specific prohibition on businesses falsely representing themselves as consumers. The CPUTs are enforceable through both the civil and criminal courts and can lead to a fine for a company or a prison sentence for its directors. The offences detailed under the CPUTs are also known as ‘lifestyle offences’ - that is where the courts will review every aspect of a convicted individual’s lifestyle and that of their family and confiscate that which the individual cannot legitimately account for. Therefore, post-conviction for any relevant offence, the authorities can look to see what economic gain has been made from the illegal activity and to commence proceedings to claw back any financial gains via the Proceeds of Crime Act 2002 or other compensatory rules through the civil courts.
(b) Intend, by making representation, to make a gain for themselves or another, to cause loss to another, or to expose another to a risk of loss. A representation is defined as being false if it is untrue or misleading, and the person making it knows that it is, or might be, untrue or misleading. The maximum penalty is 12 months imprisonment and/or a fine for summary only offences and on indictment 10 years imprisonment with unlimited fines. Such offences would be looked at by prosecutors to see if they can bring in both the company/individual writing the reviews for payment and also the individual/company making payment for reviews that they know to be fraudulent. The law is still developing in this area with various organisations involved in consumer protection demanding stronger regulation of online reviews alongside a program of effective legislative and regulatory procedures being put in place for the detecting of and the removing from websites by online review companies, ISPs and search engines of fake or inaccurate reviews to formalise some form of dispute resolution procedure thereafter. These are interesting times for companies such as TripAdvisor. It goes without saying that if they lose the faith of those who are carrying out, and those relying on, the reviews they themselves become obsolete and will wither in the court of public opinion. It is in everyone’s interest to ensure that online reviews-whilst often subjective in nature-are not fraudulent at their inception. Matt Bosworth is a partner and the head of the regulation and sports law team at Russell-Cooke.
Why Injuries Happen in the Catering Industry and How to Avoid Them
cause harm to people and decide whether enough is being done to prevent that harm. The most common causes of accidents in the catering industry include:
By Richard Powell at YouClaim SAFE USE OF KNIVES IN THE
Despite the number of fatal and non-fatal workplace-related injuries in the UK decreasing by 45% and 51% respectively over the last 10 years, many businesses are still guilty of breaching Health and Safety Executive (HSE) legislation - and the results can prove costly. On 1st February 2016, HSE introduced new sentencing guidelines, which included tougher penalties for companies found in breach of legislation, including hefty fines and/or up to two years’ imprisonment for employers. Since the new guidelines have been introduced, the value of fines collected has increased by 80%, jumping from £38.8 million in 2015/16 to £69.9 million in 2016/17. For some companies, fines issued could be the difference between staying in business or facing bankruptcy. Therefore, if you are an employer, you should ensure procedures are reviewed and practical measures are in place to mitigate any risk of injury to your workforce.
WHY ARE EMPLOYERS NOT FULFILLING THEIR HEALTH AND SAFETY DUTIES? A recent survey carried out by the Health and Safety Executive (HSE) revealed that a quarter of businesses in the UK see the complexity of legal obligations as a major difficulty when addressing health and safety issues. Other issues include a lack of resources - either staff or time (19%), the required paperwork being too difficult (17%), lack of money (15%) and lack of expertise/specialist support (10%). However, in addition to the HSE’s findings, we would also contend that competency is a vital skill when managing health and safety in the workplace, and every level of an organisation should be
involved. Directors, line managers and workers should receive training to be made more aware of risks and understand what action needs to be taken when a hazard arises.
BUSINESSES AREN’T TAKING IN THE FULL PICTURE Reports highlight that over the last three years, days lost due to injury have increased by 36% from 4.436 million in 2013/14 to 5.532 million in 2016/17. Additionally, many organisations do not know the exact cost of accidents in the workplace. According to the HSE, few businesses bother to examine costs when investigating an incident, assuming that losses are wholly recoverable through their insurance premiums. This is not always the case, and that can have a detrimental effect on the company’s bottom line. Although variable depending on an employer’s insurance policy, uninsured and unrecoverable costs can include sick pay and equipment repairs. Other losses that are less concrete (but no less important) can include damage to workforce morale and loss of business reputation, leading to a lack of new investment and repeat business.
COMMON ACCIDENTS IN THE CATERING INDUSTRY AND HOW TO AVOID THEM Catering has one of the top five highest workplace injury rates of any industry in the UK. In 2016/17, the rate for fatal and non-fatal workplace injuries in accommodation/food services was 2,460 per 100,000 workers, which is significantly higher than the overall average. Catering businesses should do everything they can to manage health and safety risks in the workplace. To do this, employers need to consider what might
Accidents involving knives are common in the catering industry. To minimise the risk, employers should: • Train employees on safe working practices for knives • Ensure suitable knives are used for the food that is being cut • Keep knives sharp and store them in a safe place • Make sure knives are used on stable surfaces • Use protective equipment as required, such as wearing a glove while deboning livestock
SLIPS AND TRIPS Slips and trips are a major cause of injury in UK workplaces, with kitchen assistants, chefs and waiting staff among the most vulnerable to this type of accident. Risk assessments should be carried out to ensure actions are in place to mitigate risks resulting from food spillages, water overflow or leaks, poor or damaged flooring, trip hazards, wet or dirty floors, and carrying hot food and liquid.
MUSCULOSKELETAL DISORDERS Back pain and other aches arising from manual handling injuries are one of the most common types of injury in the UK. There are many tasks in the catering industry that, without proper controls, can cause back pain and upper limb injuries. Risk assessments for manual handling tasks should focus on the nature of the task itself, as well as the load, working environment and the worker’s capability, and should seek to minimise the jeopardy face when carrying out these roles. Health and safety in the workplace should always be a concern for both employers and employees. In reality, it may be impractical to prevent every imaginable hazard, but no-one wants to think they could have done more if an accident were to take place.
UK Food Retailers Face £9.3bn No-Deal Brexit Bill
As Brexit negotiations continue, a new report shows retailers could face additional tariffs totalling £9.3bn per year for food and drink products imported from the EU if a settlement isn’t reached. The new Barclays report, Scale, Disruption and Brexit – a new dawn for UK food supply chains? shows that in a no-deal Brexit, food retailers would be affected by a new average tariff of 27% on food and drink goods entering from the EU, significantly more than the 3-4% levy that would hit non-food products. Additionally, every consignment of goods from the EU will require a customs declaration which starts at a minimum of £50. Last year, the UK imported £48 billion worth of food and drink, approximately 40% of the total UK market. Of these, 71% originating from within the EU entered the UK free of customs duties and other trade costs. While a free trade deal or the Chequers option, would help the food industry avoid tariffs and related duties, a nodeal Brexit could mean significantly higher costs for retailers and consumers. Ian Gilmartin, Head of Retail at Barclays Corporate Banking, comments: “The food and drink industry is one of the country’s most important sectors, employing millions of people across the UK. For the good of both UK business and consumers, the potential impact on our producers and grocery retailers should be front and centre of Brexit negotiations. “Some products would avoid tariffs, even in a no-deal scenario, but for most goods the effect of an increased tariff burden would be extremely damaging, and cheaper goods would be the hardest hit. 71% of our imported food and drink comes from the EU, and 60% of our exports go to the EU. A positive agreement on trade is essential if we are to protect UK exporters and avoid significant price rises for UK consumers.” Food retailers are waiting to see whether a ‘Brexit
deal’ can be reached that keeps costs down for the sector. A full customs union, for example, would maintain the current tariff-free trade enjoyed by the UK and the EU but would limit the UK’s ability to trade unilaterally with other countries. A free trade agreement (FTA) would be likely to minimise the amount and cost of new tariffs imposed on trade. Though an FTA would still require extra fees from logistics, such as customs declarations, it would also free the UK to make other trade deals. However, a no-deal Brexit would impose significant costs on food retailers, with varying tariffs for different types of products. For example, the Barclays report shows that fully processed food and drink products, such as orange juice, will attract the highest tariff rate of 31% compared to 29.5% for semi-processed food and drink such as white sugar, and 9.7% for primary products and raw materials like bananas. Beyond such category based surcharges, some products also attract ‘specific duties’, which are tariffs levied on a per unit basis; that is, by weight or volume. The Barclays report shows specific duties disproportionately target certain products including meat, cereal, olive oil, wine and sugar-based foods. By their nature, these tariffs place a higher burden on lower-value transactions. Hardest hit will be those products that attract both a category tariff as well as a specific duty tariff, such as frozen beef with a specific duty of 298%. Common cooking products also face steep duties including beef cuts at 101%, cream at 81% and garlic at 71%. Further costs could also mount under a hard Brexit. In addition to customs declarations, comes the burden of complying with stringent EU Sanitary and Phytosanitary (SPS) regulations, which could be the equivalent of paying an extra 8% in duty tax on EU food and drink imports.
Nextday Catering Team Up with Rational to Live Stream Cookery Demonstration Nextday Catering Equipment have teamed up with Rational and have been running monthly live cooking demonstrations with huge success. As Gold Premier business partners with Rational, Nextday Catering Equipment and Their staff have been involved in rigorous training days with Rational Management in order to provide customers With the best information and up to date news on the ever-evolving technology presented by Rational. Nextday Catering were the first company in the UK to live stream there cooking demonstration
through Facebook which saw over 2000 viewers take part and ask questions over the space of 2 hours. Colin Strickland of Nextday Catering Says the Facebook thing has been on our minds for a long time and we were keen to give it a try. We never expected there to be such a big response and we will now be adding this to our ongoing
monthly live cooking demonstrations with Rational Regional Sales Manager & Chef Kevin Clark. It is important for our potential Customers to see the units working and this helps us reach those customers who may not always make it along To our showroom as they have busy schedules. Our next live Cooking Demo on Facebook will be the 17th October at 10am Please visit our Facebook Page to Watch and Take Part in our live chat. See Nextday Catering autumn offers on advert page 3 and in our brochure with this publication.
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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Allergen Tragedy – Lessons to Be Learned
The recent tragic death of a teenager following an allergic reaction to Sesame, which was an ingredient in a sandwich she had consumed has brought once again the issue of allergens in the hospitality industry to the forefront.
Natasha Ednan-Laperouse, 15, went into cardiac arrest on a flight to Nice after buying a baguette from sandwich chain Pret at Heathrow Airport in 2016, and had a severe allergic reaction halfway through the British Airways flight to sesame seeds contained in the sandwich, before dying later the same day. It was later revealed that the packaging on the sandwich did not contain a list of all the ingredients and allergens that the product contained, and Ms EdnanLaperouse was found in a coroner’s inquest to have died from anaphylactic shock. Currently, the Food Standards Agency states that any food products that contain the 14 main ingredients likely to cause an allergic reaction must be labelled as such. These allergenic ingredients include: celery; cereals that contain gluten; crustaceans; eggs; fish; lupin; milk; molluscs; mustard; tree nuts; peanuts; sesame seeds; soybeans; sulphur dioxide and sulphites, and manufacturers must make it clear whether food or drink products contain any of these allergens, whether they’ve been pre-packed or not. However, and this is the point where calls are being made to strengthen the law, according to EU law, this can be done in “written or oral formats”, meaning that customers may be required to ask whether food contains allergens when it’s not stated on the labelling. This tragic event is a stark reminder to the hospitality industry particularly following a recent study conducted by the Food Standards Agency (FSA) which exposed that a high percentage of young people aged between 16-24 with food allergies fear eating out at restaurants and in some cases, have specifically avoided going out to eat. The study showed a staggering 64% of food allergy sufferers had avoided going out in the last 6 months. These results could be down to the lack of faith allergen sufferers have in restaurants and menu options, or it could be that they're comfortable with a certain restaurant and do not wish to 'create a scene' at a new establishment.
The food industry has worked to give greater transparency on nutritional and allergen information across the last 5 years, after the European Commission introduced the 'Food Information To Consumers' legislation in 2014. This legislation made it compulsory to detail nutritional and allergen information on food packaging and non-prepacked food, including in restaurants and cafes. Responses to the survey detailed that a high percentage of allergen sufferers were aware that it was a legal right for businesses to openly show ingredient information on the top 14 allergens.
"On one hand it is the case that the food industry overall provides more allergen information and has better controls in place than ever before. With the introduction of the Food Information for Consumers Regulations in 2014, many businesses have now got robust procedures in place to comply with the law and keep customers with allergies safe. For example, accurate information on allergens for each menu item, signage encouraging customers to tell them about their allergies, allergen buttons on tills, allergen awareness training for staff and managers and tight communication if a customer has an allergy. On the other hand, from our experience too many businesses still don’t have safeguards in place, some virtually none, and in such cases consumers are right to exercise cautions. We find this to be more common with smaller businesses who may still be unaware of requirements. For consumers with serious allergies their life is virtually in the hands of a chef or waiter. There are a few suggestions we would suggest for consumers with allergies, to help them assess whether the place they wish to eat out can be trusted. For example, check their food hygiene rating although this is a quite basic measure and not the be all and end all. Asking for allergen information, if it is not provided up front is a must, and gauging how the staff respond. Don’t be afraid to ask them what precautions they will take with your meal. Your’re much more likely to get a clear and forthcoming answer from a premises with safe and clear allergen procedures, well trained staff and effective management in place. Earlier this year food safety experts STS hosted a Food Safety Round Table Event at Browns Courtrooms, Covent Garden, with an expert panel made up of key industry figures with a depth of knowledge and experience in the fields of hospitality and supply chain. With Brexit looming on the horizon and high-profile food safety concerns regularly in the headlines, it was felt that that a united voice is needed from within the food industry to help shape the future of food safety in the UK. Mike Williams, Director of STS, says: "There are many great brands in the hospitality sector, yet all too often there is little sharing of great practice to help improve food safety standards across all UK businesses. At STS we believe in leading from the front. The white paper we have issued looks at the challenges that allergens present to food businesses and consumers, as well as the steps that need to be taken to ensure that focus on allergens does not drop off the agenda. "There has been a steady increase in the number of allergen sufferers in the UK, and careful control of allergenic ingredients is essential. Many controls are simple but it's important that food businesses maintain focus and care at all times. This white paper looks at the common difficulties experienced across the industry and provides best practice advice, using the expertise of the STS food safety panel.
Understandably, when it's a literal matter of life and death, sufferers may be cautious when trying new restaurants and dishes. Customers want to feel confident when ordering food and have an enjoyable and relaxing time when out.
"This is the first of three white papers which will be published free of charge, by way of giving something back to an industry that is worth over £73bn per annum to the UK economy. STS is proud to be working alongside food safety experts from across the hospitality industry in putting together these white papers and would like to acknowledge our gratitude to them."
ELAS Food Safety Director, Fiona Sinclair, illustrates the hard work that the majority of food businesses have undergone to help allergy sufferers:
To download a copy of the white paper, visit www.sts-solutions.co.uk/wp-content/ uploads/2015/08/White-Paper-Allergens-V3.pdf
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Bars and Restaurants Can Save The High Street, Say Councillors The vast majority of local authorities believe the nighttime economy will play an important role in preventing the decline of high street, according to a new study. The study by the Local Government Information Unit (LGiU) and Portman Group reveals 92% of councils say bars and restaurants has an important role to play in preventing further decline. It also found three quarters (74%) of councils said they saw developing their night time economy as a key priority or important, yet only one in five (22%) have a dedicated night-time economy strategy. More than three quarters (77%) said investing in the night-time economy will become more important as councils become more reliant on income from business rates. And three quarters of councils said they would welcome a system to help them share best practice across the country. While antisocial behaviour and crime is a major issue in the night-time economy, 88% of councils treat the night-time economy as a way of supporting businesses and job creation.
Local government formation unit executive Jonathan Carr West said “with customer spending more and more time and money online, and varied night-time economy could be a lifebelt to the beleaguered High Street. Encouraging activities and venues that appeal to a wider range of people is, rightly, important to local councillors. A national strategy would help councils get the best out of their night-time economy to the benefit of everyone in the community”. Portman group chief executive John Timothy said “partnership working between the police, businesses, local authorities and other stakeholders is already happening in communities up and down the country to make the night-time economy safer and more inclusive. This is crucial at a time when we know a high streets are changing with online retailers challenging traditional operators and more and more shops standing empty. We need to further develop these models of partnership working to deliver vibrant night-time environments that can help revive and retain our much loved high streets and town centres as well as boosting the local economy”
“Perfecting” The Perfect Pint
The perfect pint has a head of precisely 9mm and should be drunk at 5.30pm on a Saturday afternoon, according to new research by St Austell Brewery. The perfect pint has a head of precisely nine millimetres, is served in a PROPER pint glass – at 5.30pm on a Saturday evening, in a beer garden with your other half, according to a study. New research has revealed the formula for the PERFECT pint drinking experience, according to beer-loving Brits, and also found the ideal pint should be accompanied by a packet of crisps, a good catch up with your other half, and with mobile phone devices out of sight. The perfect setting is a country pub, with a beer garden – and it should take exactly 28 minutes to enjoy, the poll found. The study, commissioned by St Austell Brewery’s Proper Job IPA to mark Cask Ale Week, starting 20 September, also found that 43 percent of British beer fans want to be on friendly terms with the bar staff,
and – in homage to the sitcom Cheers’ theme tune – 16 percent want to go where everybody knows your name. More than six in ten beer aficionados feel strongly that great taste is a vital component to the perfect pint and a whopping 65 percent said the food you eat to accompany a beer was crucial to the enjoyment of the drink, with crisps, a curry, a burger and peanuts among the top food selections to partner with a pint. Yet 23 percent of Brits said they hardly ever drink a faultless pint, with almost a third (32 percent) claiming that the temperature is always wrong. Nearly three in ten (29 percent) claim loud music always ruins their drinking experience and 38 percent say that their pints are spoilt by being served in dirty glasses. Just over a quarter of Brits (26 percent) complain that many pubs and bars offer a poor selection of beers and four in ten bemoan the cost of a pint. According to the research, 22 per-
cent of British adults think it’s become harder to get a decent pint in the last decade. And yet, 45 percent described a pint as vital to Britain, claiming it was part of our national character. Just over one in ten said there was no better way to savour the perfect pint than when you had no worries on your mind. A spokesman from Proper Job said: “With our research, we wanted to shine a light on what makes a perfect, proper pint. “At Proper Job we believe that everything should be proper, and for Cask Ale Week we wanted to find out what British beer aficionados say makes a proper pint. Our research reveals that there are many important factors – ranging from who you’re drinking it with, where you’re drinking it and at what time of the day. “Taste is key for the majority of beer lovers, and what you eat with your beer is also really important. We hope this study will help Brits enjoy a proper pint during Cask Ale Week.”
Drink-Led Sector Showing Signs of Recovery as Pub Closures Continue 18.7% in just five years. But it indicates that food-led venues, in general, have closed at a quicker rate than they opened over the last year, with drink-led outlet change closing the gap. Drink-led premises have also benefitted from a clear trend towards premiumisation that has increased the value of sales in categories like craft beer and artisan spirits—though trading in the leased and tenanted tenures has been more variable than in the managed and free sectors. The Market Growth Monitor also identifies significant variations in the rate of Britain’s pub closures by region. Over the last six months, the pace of closures has been slowest in the Midlands at 0.4%, compared to 1.8% in London and the south-east.
Britain’s pubs and bars closed at a rate of more than three a day in the year to June 2018, new research from CGA reveals—but the managed and drink-led sectors are providing signs of optimism for the future. The September edition of the Market Growth Monitor from CGA and AlixPartners shows that Britain’s total number of pubs and bars fell by 2.4% in the 12 months to June. It equates to 1,211 net closures—or an average of 3.3 pubs and bars a day. Drink-led venues have borne the brunt of the closures over the last five years, declining by 17.2%—but the rate of decline slowed slightly to 2.7% in the 12 months to June. Improving optimism is particularly evident among managed drink-led pubs, which have been outperforming their food-led counterparts in recent months, according to CGA’s Coffer Peach Business Tracker, which measures sales from leading managed pub and restaurant groups. The summer heatwave and the football World Cup were among the factors in the boost to pubs. The Market Growth Monitor also confirms the rise in Britain’s branded food pub sector, with numbers up by
The quarterly Market Growth Monitor from CGA and AlixPartners provides expert in-depth analysis of many more trends in restaurant, pub, and bar openings and closures. Its data is drawn from CGA’s Outlet Index, a comprehensive and continually updated database of all licensed premises in Britain. CGA Chief Executive Phil Tate said: “The popular narrative around Britain’s pubs and bars tends to be about decline—but as our new Market Growth Monitor shows, the true story is much more complex. Community pubs and town-centre circuit bars have undoubtedly undergone a clear-out over the last few years, but changes in consumers’ tastes and habits are now boosting many drink-led licensed premises—especially in the managed sector. Tate added: “By contrast, branded and food-led pubs have grown in number this decade, but we see evidence that supply of these venues may be starting to outpace demand in some areas. For all operators, finding the right range of drinks for consumers and striking a good balance between food and drink is crucial—as is staying on top of the subtle trends revealed by our research.”
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Christmas Guilt For 40% Of Those Working In The Hospitality Industry
Bidfood call for Christmas Gift nominations to give Christmas back to hospitality workers With 93.4% of hospitality workers accepting there is a chance they will need to work Christmas or Boxing Day1, it’s no surprise that 40% admitted to feeling guilty about not spending the festive period with their families.2 The new research from Bidfood also revealed that 45.5% of the 750 hospitality workers surveyed, felt a sense of community with colleagues also working on Christmas or Boxing Day. To reward those who work over the festive period, Bidfood’s Christmas Gift campaign is back for another year, but this time with an exciting twist. The campaign, which scooped a PRCA Dare award earlier this year, recognises those who sacrifice spending Christmas with their families to make the holiday season special for others. However, this year Bidfood will be wishing the whole industry a ‘Merry Missedmas’ by extending nominations outside of its customer base to make it industry-wide. Bidfood is calling on the industry to nominate** individuals in their outlets who are either working Christmas Day or Boxing Day this year (and/or worked last year), that go the extra mile to make the festive period special for thousands of others. Winners will be chosen via a panel of leading influencers from across the industry - including Bidfood’s Group Sales & Marketing Director, Andy Kemp; Anne Pierce, Chief Executive at Springboard; Peter Hancock, Chief Executive at Pride of Britain Hotels; Kate Nicholls, Chief Executive at UK Hospitality, Mark Lewis Chief Executive of Hospitality Action, Julia Sibley MB, Chief Executive, The Savoy Educational Trust; and Andy Jones, Chair of the Public Sector 100 Group to name a few.
Bidfood’s Group Sales & Marketing Director, Andy Kemp says: “Following the overwhelming success of last year, we are delighted to announce the return of our award-winning, Bidfood’s Christmas Gift campaign. “The sheer volume of heart-warming stories we received last year is testament to the hard work and importance the hospitality sector has on all of us. “With thousands giving up family time in the lead up, and often on Christmas Day itself. We want to hear about some of the standout individuals in our industry and thank them for their contribution. “This year, we are really excited to be opening nominations up industry-wide, encouraging not only our customers, but anyone who works within hospitality and is serving or preparing food and drink on Christmas Day or Boxing Day.”
Hospitality Industry Champions the High Street 50 hospitality business from across the UK – including JD Wetherspoons, Café Nero, InterContinental Hotels Group assembled at Westminster earlier this month to meet with over 60 MPs to champion their sector’s contribution to the high street. They are backed by UKHospitality, the UK’s leading hospitality trade association, and the launch of its AIM HIGH campaign today. The campaign is calling for a digital sales tax to freeze business rates increases, doubling the National Insurance Contribution for employers, a level-playing field for property and online businesses regulation and delivering a Brexit that allows the industry to meet its workforce needs without extra costs. The hospitality industry employs 3.2 million people across the UK and contributes £130 billion to the UK economy – more than automotive, pharma and aeronautics combined. It ranks as a top 7 employer in every region of the UK, ranking the third highest in some regions and accounts for up to 11% of the regional workforce. New research by Ignite Economics, also launched today, has predicted that the sector’s workforce and contribution to the economy could begin to drop by 2022. The report notes that recent cost pressures such
as minimum wage increases, business rates, and a reduction in the supply of labour has started to take its toll on the industry. In the least optimistic ‘bear case’ scenario the report suggests that there could be 312,000 less people directly employed in the sector compared to 3.2 million in 2017, with the economic contribution the sector makes also starting to fall from its current level of £79 billion. The report also notes that with the right government support employment could grow by 66,000 to reach an employment workforce for 3.5 million and an economic contribution of £89 billion in the next four years. Kate Nicholls, CEO of UKHospitality said: “With more news of high street closures across the country coupled with the new findings that that the industry could see a fall in the number of people employed, our industry is feeling the strain of the unprecedented pressures it currently faces. “It is time to stop talking and start taking action. Today we want to hear meaningful change from parliamentarians and the Government to ensure that we can all play out part to adopt and prosper from Britain’s changing high street.”
Entries are open from Monday 15 October to midnight on Monday 12 November and can be made online at www.bidfood.co.uk/bidfood-christmas-gift.
Pubs & Restaurants Shine As Consumer Spending Rises 3.9%
1 Survey of 750 respondents conducted by 3GEM on behalf of Bidfood (September 2018)
Pubs and restaurants with the clear winners this summer as consumer spending rose 3.9 per cent year-on-year in September, returning to a more modest level after an unusually strong summer.
2 Survey of 750 respondents conducted by 3GEM on behalf of Bidfood (September 2018) **Entries are open to those individuals that work in outlets who are involved in the preparation or serving of food and beverages. Full terms and conditions will be listed on the website once voting goes live.
Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, shows that essential spending remained relatively robust at 4.6 per cent growth, albeit at a more subdued rate than the high levels seen in July (8.7 per cent) and August (6.9 per cent). At 11.6 per cent, entertainment recorded its strongest growth since June 2017 with many making the
Four winners will be revealed on Monday, 3rd December across the below categories, and each will receive Christmas dinner with all the trimmings from Bidfood in January, once the busy period has passed, as well as a surprise gift. Categories include:
Secretary of state for business Greg Clark has indicated that business rates could be changed in order to help high street retailers. Speaking at a fringe event at the Conservative party conference that Clark said a change in business rates would be “one way” of recognising the role that high street retailers play. He said the Treasury is conducting a review of business rates, but his view is the high street “makes a big contribution to the community, and to villages, towns and cities”. “I think some recognition of that is required. Business rates will be one way of doing that,” Clark added. The British Retail Consortium (BRC) has revealed that retailers will pay an additional £2bn over the next three years compared to the last three years. In England, the retail industry contributes approximately £7bn of rates annually, almost one quarter of all receipts. The BRC said that business rates are “deterring investment in local communities, causing shop closures and job losses in hard-pressed communities” and preventing retailers from “delivering what their customers want in an efficient and cost-effective way”. The news follows the announcement made by chancellor Philip Hammond in August that a introduction of a tax dubbed “The Amazon Tax” for online businesses will be considered. The Chancellor said: “We want to ensure that taxation is fair between businesses doing business the traditional way and those doing business online. Responding to the announcement UKHospitality chief executive Kate Nicholls tweeted: “Welcome recognition of the pain on the high street for restaurants, pubs and hospitality here – and their contribution. reform is vital and glad it is recognised at highest levels.”
balance their budgets after a longer than usual summer of spend. Rising prices are having an impact on shoppers’ spending priorities, with more of their household budget devoted to everyday essentials such as petrol. “Looking ahead, a more cautious approach looks set to continue into the Christmas period as consumers remain conscious of the wider economic trends. With this in mind, it’s clear that shoppers will seek out value for money purchases – whether that’s everyday essentials or those discretionary or ‘nice to have’ items.”
Music Fee Increase Would Hit Businesses, Warns UKHospitality
• •Accommodation: Accommodation:hotels, hotels,B&B’s, B&B’s,hostels, hostels,pubs pubswith with accommodation accommodationetc. etc. • •Care: Care:hospitals, hospitals,care carehomes, homes,hospices hospicesetc. etc. • •Foodie outlets: restaurants, pubs, Foodie outlets: restaurants, pubs,cafes, cafes,bars barsetc. etc.(includes QSR and B&I) (includes QSR and B&I) • •Charities/other: Charities/other:includes includescharities charities and and schools/universities schools/universities
Greg Clark Signals Business Rate Changes to Help Retailers
most of the final days of summer, powered by increases in ticket sales (7.1 per cent), pubs (11.5 per cent) and restaurants (9.5 per cent). After an expensive summer, many shoppers are looking to rebalance their budgets and cut back as the final stretch of the year is at the forefront of their minds. In fact, nearly half of consumers (46 per cent) say they are planning to spend less on Christmas this year than they did in 2017. Esme Harwood, Director at Barclaycard, said: “We’ve seen spending return to a more modest level as consumers
UKHospitality has warned that proposed increases on recorded music tariffs under consultation would have a significant effect on the hospitality sector.
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CLH News Telephone
The trade body has submitted a response to Phonographic Performance Limited’s (PPL) consultation on proposed changes to the Specially Featured Entertainment (SFE) tariff applicable to pubs, bars, nightclubs and hotels. Proposed increases in the fee itself could see PPL bills increasing by as much as 470%+ for many venues. UKHospitality Chief Executive Kate Nicholls said: “Under some of the proposed changes, venues could expect to shoulder a three-figure percentage increase on the basic per person fee level at a minimum. Additionally, PPL is also proposing a change in structure
that is based on a venue’s capacity, rather than actual attendance. This means that pubs, bars or nightclubs could be charged for a full venue even if they are over half empty, which could raise costs even higher. “Significant fee increases will be crippling for many businesses. The proposed change in fee structure would not just hit large nightclubs and bars, it will also spell trouble for pubs who want to host a weekly disco or other businesses wishing to play specially featured music. “We have been liaising with PPL and raising our concerns, and we are hopeful that we can continue to work with them to avoid a significant cost increase for the sector.”
Girbau Adds HS-6028 Washer to Six Series Family High spin machine offers class leading production efficiency and water extraction Girbau has expanded its HS 6 Series of washer extractors with the launch of a new model offering class leading production efficiency and water extraction. The HS6028, with 28-31kg capacity, fills the gap that previously existed between the smaller HS-6024 (24kg) and larger HS-6032 (32kg) machines. The HS-6028 washer has a 280-litre drum making it ideal for larger on-premise laundries in hotels, spas and care homes as well as medium sized commercial laundries processing 28-31kg batches of linen. The new machine offers a market-leading centrifugal spin force of 405G for 99.8 per cent of loads to leave clothes with residual moisture levels as low as 48%. This very high water extraction ability offers laundries significant energy and cost savings in the subsequent drying process. The new model comes with INTELI controls including Girbau’s Smart Load function, which offers additional in-use economies by automatically weighing loads and optimising water, energy and chemical consumption. The HS-6028 machine is also Wet Clean Ready, making it ideal for use as a dual-use laundry and wet cleaning machine for delicate fabrics. Washer heating options include electric, steam or hot water. Girbau now offers one of the most comprehensive ranges of high spin washers, with ten different HS 6 Series models ranging from 9kg to 122kg in capacity. The soft-mount machines are free standing and easy to install. For more information visit: http://www.girbau.co.uk/hs-6028-washer/p/51
Winterhalter’s New Under The Counter ‘Masterpiece’ Class-leading wash results, lower running costs: new undercounter dishwashers and glasswashers Winterhalter has launched new versions of its popular UC undercounter glasswashers and dishwashers with extensive upgrades designed to make them even more energy and water efficient, while delivering the best ever wash results. A new smartphone-style touchpad control panel makes them even easier to use, and offers more functions, while the body has been reengineered to give it the longest possible service life. Meanwhile the company has also upgraded its Connected Wash technology, making the new UC’s connectivity simpler and more robust. The UC’s performance is based around a total redesign of the wash arm, including changes to the water channels and jets to optimize the water flow and create an improved washfield. It results in a more effective performance: in tests, the new washfield outperformed two main competitor models with a removal rate of 88%, compared to 38% and 14%. In terms of running costs, the new washfield makes a significant impact. It reduces rinse water consumption by up to 25%, which in turn reduces energy consumption and chemical consumption. Overall, the result is a reduction in operating costs of up to 22%. The new touch control panel is intuitive and operation will be familiar to anyone with a smartphone or tablet. The 11.68cm screen offers a high resolution, full colour display and is engineered to be kitchen-proof: fully waterproof and break-resistant, the tempered glass protects the electronics but also responds to light touches – and it can be operated with gloves on. The screen also offers several extra functions compared to previous models: for example, along with error and alert messages, it will tell operators when it’s time to change the water. The new UC is available in four sizes, small to extralarge. Glasswashers can process up to 77 racks per hour, dishwashers up to 66. The range is available from dealers with list prices starting from £5,440. Winterhalter provides a total solution for warewashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish and glasswashers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalterscout.biz or email firstname.lastname@example.org.
Products and Services
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3R EPoS Systems
Our State-of-the-art EPoS systems are designed to become an essential part of your business. Assembled with detailed reporting functionalities which will help to minimize your cost whilst maximizing profits, they are excellent for both multi-sites and single-site businesses. Built on over 16 years of experience, 3R EPoS reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your needs. Whether you own a convenience store, restaurant or a bar, the 3R EPoS system
HFE Signs HFE Signs have been printing Signs & Banners since 1996 so you can be sure you’re working with a team with experience in abundance! Whether you’re looking for a small rigid sign or a large banner the design team at HFE are at hand to help with your design. Design is FREE of charge at HFE and all work is printed in-house, this gives greater flexibility over your artwork and means you are not limited to standard signage, you can add your own logos, images and custom text. Safety Signs is just one of many
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products on offer at HFE, and again they can all be customised at no additional cost. PVC Banners are probably one of HFE’s best-selling product, on an average day anything between 50-100 PVC Banners are designed, printed and finished all with bespoke artwork! The team at HFE offer a super-fast turnaround with PVC Banners leaving same day if ordered by 11am. Whether you’re looking for permanent signs, temporary signs or something for your business reception like roller banners, HFE have a solution. HFE’s website www.hfesigns.co.uk have a wide variety of products and the majority of them can also be designed online! If you’re not happy with IT, don’t worry, the staff are at hand to assist you with
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Williams has launched its greenest multideck merchandisers ever, the G Series. Incorporating the standard energy saving features that have made Williams merchandisers some of the most popular in the industry, the G Series also includes new upgrades to further boost efficiency savings. These are the first Williams multidecks to use a hydrocarbon refrigerant as standard, which helps to reduce energy consumption and has a low Global Warming Potential and zero Ozone Depletion Potential. Each unit uses a refrigerant charge of less than 150g, which removes the need for site inspections. The G Series is designed to create an appealing display for a wide range of products. It comes fitted with self-closing front sliding or hinged glass doors as standard and has panoramic glass side panels to enhance visibility. The low emission thermic glass is double glazed and has inert gas between the panels, which helps to further improve efficiency. The shelves are adjustable to allow operators to alter the interior space to their exact requirements. Other energy saving features include low energy fans and LED strip lights, as well as Williams’ innovative aerofin ticket strips. These control the flow of air inside the cabi-
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dressing gowns form lightweight waffle to heavyweight velour and everything in between with slippers to match. Shower curtains in plain, stripe and grid design including hookless. Compliment your bedding with our range of quality bed runners and cushions in chenille or velvet with new lines being added all the time, Register on line at www.allwhitelinens.co.uk and received 5% discount of every order placed forever ! with further discounts also avlaible If you don’t see what you need or have a special request just call us we are here to help. View our clearance section for mega bargains all the time. See the advert on page 6 for details. net, stopping cold air escaping when the door is opened. As well as keeping the interior temperature stable, they further reduce energy use. Taken in combination these features help to deliver energy savings of over 20% compared to traditional open-fronted merchandisers. A full range of customisation options is available, including solid or glass rear loading doors, LED strip lighting under each shelf and a huge range of colours and finishes. The G Series can be personalised further with Williams’ Chameleon vinyl wrap service. This uses hard wearing, food-safe vinyl to cover the units, allowing the equipment to fit in with the design of the business. Williams provides an in-house graphic design service if required, alternatively buyers can provide their own designs. The G Series is available in three sizes (widths). The G70 is the smallest and ideal for tight spaces, with a width of just 710mm but with an impressive total display area of 1.32m². The largest, the G125, is 1250mm wide but with an area of 2.48m². 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.
Dr. Martens Combines Style and Safety For The Hospitality Sector Industrial workers are aware of the risks posed to them on a day-to-day basis and by law they are required to wear protective clothing that is compliant with health and safety regulations. In the service industry, however, this is not the case; fashion or athletic footwear that is not slip resistant is commonplace. In an environment where wet and greasy floors are unavoidable, it is inevitable that 29% of all work related injuries are through slips, trips and falls. This remains the single most common cause of major injury in the UK. In fact, slips, trips and falls are the highest cause of injury in the service industry. Considering each year workplace injuries are said to cost the UK economy around £5.3 billion, the need for service industry workers to wear footwear tailored towards safety should be imperative. Iconic footwear brand Dr. Martens is bridging the gap for safety work boots with the launch of its Original Slip-Resistant range. The products are designed around providing the hospitality sector with footwear that epitomises Dr. Martens iconic styling and values, with a focus on performance and everyday comfort. With a PVC hybrid outsole built to industrial grade, this new collection will limit the risk of injury within the service industry, without the need to compromise on style. Fusing together practicality with Dr. Martens attitude, this new line consists of three styles: The 1461 SR, a classic 3-tie shoe, 1460 SR an 8-tie boot, and the 2976 SR a traditional Chelsea boot design. These shoes are available in Cherry Red and Black colours. All of these products offer the slip resistant PVC hybrid outsole and grip-trax technology to help prevent slips on various surfaces. They also features the Dr. Martens SoftWair™ sock liner that delivers extra cushioning across the foot and helps to keep feet dry with its raised grid pattern. This new collection is a much-needed step forward for health and safety in the hospitality industry. Available in sizes 3-12, those interested in learning more about this collection can visit: https://www.drmartens.com/uk/en_gb/c/ non-slip-shoes-boots
Epicuri Guest Management
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Microwaves & Combi Ovens
Putting Microwaves on Your Radar The huge surge in casual dining and pub food over the past decade has revolutionised the hospitality and licensed on-trade industry. All studies over the past few years have revealed that outlets serving food tend to be perform better than those which don’t, and yet there are plenty of pubs throughout the UK that don’t serve food.
To be fair, competition for space in a commercial kitchen is immense, however catering equipment suppliers state confidently that operators can offer a surprisingly robust and varied menu using commercial microwave ovens. Glenn Roberts, chair of CESA says “Evolving out of the same technology that gave the world radar, microwave ovens have helped to revolutionise the cooking process in the foodservice industry. They are ideal for safely defrosting and re-heating chilled and frozen foods, and can be used for prime cooking. You’ll find them in kitchens large and small across the industry, including sites without full kitchen facilities.” As with all professional catering equipment, commercial microwaves are sturdier and more powerful than their domestic counterparts. You can determine the heating power of a microwave by its wattage. Domestic microwaves are usually rated between 600 to 900 watts, whereas commercial versions can go up to 2000 watts. This means that commercial ovens take far less time to cook, reheat or defrost food. Domestic versions should never be used in a commercial situation, since they are not designed for heavy duty use and will compromise food safety. Most commercial microwave ovens have a cavity space of ½ gastronorm, but they are also available in 2/3 gastronorm and full-size gastronorm. Manufacturers group commercial microwaves into four power bands. • Light-duty - The oven will have a power ranging between 900 watts and 1100 watts. This is suitable for use where demands are light, such as a café, satellite kitchen or petrol filling station. • Medium-duty – A power rating of 1100 to 1500 watts, proportionately more robustly built than a light-duty oven and suitable for restaurants where the microwave is only in occasional use, busy cafes, pubs or leisure centres. • Heavy-duty – Powered from 1500 to 1900 watts and the most popular power range used in catering. Suitable for busy pubs, hotels, busy restaurants or staff catering. Built to withstand hard and heavy use. • Extra heavy-duty – these are usually where large quantities of food are needed to be reheated quickly rather than just individual portions. They can take up to a full gastronorm tray. While all other power bands are connected to a 13amp socket, this very heavy duty oven will need hard wiring into the mains. While the general rule is the high the wattage the faster the food will be heated, much beyond 2000 watts and food risks being burned on the outside before it is heated on the inside.
turning out hot food in seconds, then the commercial microwave oven will be around for many years to come. To demonstrate this one only have to see the volume of replacement microwaves sold every year which is “thousands upon thousands” in addition to new hospitality sites opening which are automatically being fitted with them, sometimes in the region of six per unit”, says Pat Bray managing director of Regale Commercial Microwaves, “Microwaves cannot be compared with other cooking methods as generally in the fast food market microwaves are used for re-generation of pre-cooked product. When used as a cooking aid (for example melting chocolate, cooking vegetables etc there is no other kitchen equipment that can compare with a microwave for speed, footprint and running costs.” Regale are also pioneers of the Cavity Protection System. Pat adds “In brewery chains, fast food outlets, restaurants and hotels, literally thousands of commercial microwave ovens are in daily use, many of which are breaking down on a regular basis due to the lack of correct cleaning procedures. These ovens become the obvious candidates for the Cavity Protection System when considering the LOSS OF PROFITS due to the “downtime” of the microwave, which could result in expensive repair costs, makes the Cavity Protection System a clear necessity. The good thing is that the majority of these costs could be saved using the Cavity Liner, which protects the most vulnerable exposed parts. It massively increases the standard of hygiene and makes cleaning of the microwave simple, quick and efficient.” Ray Hall managing director of commercial catering equipment supplier RH Hall says : “Even a limited food offering is likely to expand the potential customer base and encourage customers to stay for more than just one drink, increasing overall spend per head,” The comparatively low emissions from microwaves also makes them well-suited to using front of house, according to Hall of RH Hall. “As well as being energy efficient in themselves, microwave ovens create very little in the way of steam or waste heat, so they are ideal for front of house use and won’t put pressure on the extraction system,” he said. RH Hall supply models ranging from medium duty 1000 W two extra heavy duty 1900 W with a variety of operational features such as express defrost and double quantity for ease of use in addition operators can choose from touchpad controls with programmable memory settings, or manual controls for simple and immediate use. Advances in technology have even led to microwaves becoming more popular for ‘prime cooking’ (ie cooking from scratch, as opposed to merely reheating meals), according to Roberts of CESA. He said this further reinforced the microwave’s status as a modern pub “essential”. “Combination microwave ovens are adding greater flexibility into the mix. “The addition of a grill and/or convection heater allows microwaves to perform almost all the functions of a standard oven, quickly and efficiently,” he added
As well as being energy efficient in themselves, microwave ovens create little in the way of steam or waste heat, so they are ideal for front of house use and won’t put pressure on the extraction system. “A commercial microwave oven is one of the most essential items in a ‘fast food’ commercial kitchen, unless someone comes up with a quicker method of
RH Hall tel 01296 663400 www.rhhal.com Regal Microwaves tel 01329 285518 www.regale.co.uk CESA Tel 020 7793 3030 www.cesa.org.uk
Fright Night & Bonfire Night - Boost Those Halloween & Guy Fawkes Profits October 2018
[and their resident ghost] get involved in their annual spooky Pumpkin carving events. However, few originates from an people know where the ancient Celtic practice many traditions of of bringing home an Halloween actually came ember from the fire at from, so the team at the the Samhain festival. popular venue decided to take a closer look, revealing their favourite findings about this spooky time of year. Jo Scone, Marketing Manager at The King's Head said "Our building has an impressive history, and we are very proud of that. From our resident ghost to the eerie original features that showcase an extravagant past that was almost forgotten, our building makes for a great place to celebrate Halloween. We wanted to find out more about Halloween, and its history, to get a true sense of what the festival would have meant to people all those years ago - was it all about sweets and dressing up, or does it have a darker, more haunting meaning?"
Two great nights are coming up for hospitality and on-trade - Halloween and Bonfire Night! Both very much social occasions, and both wonderful fun ways to increase sales during what can be a typically quiet time of the year, in the lead up to Christmas.
Halloween is the third largest commercial occasion
While bonfire night is traditionally been a popular on trade event Halloween tended to be largely ignored at worst or given “lip service at best”. Not any more, it’s become “frightfully popular” (see what we did there)? operators recognise both events as an opportunity for a much-needed revenue boost and given the pressure the hospitality and on trade industry is under with business rates, various other taxes, and supermarket competition in food and drink we really cannot afford to look a gift horse in the mouth. These two events are less than a week apart, and in an age where analysts say that Halloween is less people are making their believed to have visit to the pub, more time largely originated from the ancient and effort spent in creating Celtic festival of a unique themed evening Samhain. one that cannot be replicated in the home will see revellers descend in large numbers, family, friends, work colleagues, there are many ways to create a unique celebration, an opportunity to stand out and attract custom. Emmy Webster senior marketing manager at Brothers Drinks says: “Halloween is now the second largest on-trade event of the year with over £320 million spent on the occasion. It’s a time of year not to ignore, and you may be missing out on crucial footfall opportunity. One in four people will attend some form of Halloween event this year and the people driving this are young millennials. Halloween isn’t just for kids these days, with the experience craving millennials celebrating and driving what is now the second biggest trade opportunity in the ontrade. With 9/10 alcohol occasions now only featuring one venue, theatre and experience is key to driving footfall into your account and keeping consumers there. Consider putting on a themed event, such as a fancy dress night, put on a band or if your outlet doesn’t permit this, then try offering a seasonal serve. Brothers Toffee Apple Cider is perfect for the Autumnal months, and you can even heat it up to offer a real stand out experience for bonfire night. This year, we’re offering limited edition Halloween costumes point of sale kits for evolved from ancient on-trade outlets to traditions too. The dress up their venues celebrators of Samhain wore animal skins at and drive purchase at their bonfire this time of year.” celebrations
IT’S ALL IN THE PLANNING
Aside from getting your staff to dress up getting them to “push sales” is also vitally important. Halloween and Guy Fawkes themed food and drink are great revenue earners, furthermore your clientele will be expecting them.
Get the message out now, market The tradition of yourself! Are you displaying posters? ‘Trick-Or-Treating' is believed Menu cards? Have you devised the to have originated from menu for food and drink? Have you Medieval England, where poor organised any prizes for best cosStrangely enough for Halloween tume? Are you organising fun activi- people would practice ‘Souling' people tend to like the really gory begging for sweet breads and ties such as ghost walks, a murder themed cocktails however when it leftovers in return for prayers mystery or a horror show, or a for the family's souls. comes to food you have to keep it Halloween and Guy Fawkes themed appetising, so although it may seem a quiz night? Or have you lined up any good idea at the time brains, tongue, other entertainment? tripe would be great ingredients but probably not best sellers. Variations on existing menus are probably the better way to go, invariably it will have to include pumpkin which is great roasted and goes great with pasta, steak ribs and burgers are always a winner it’s all about being creative with the title. The unofficial beer of Halloween, Hobgoblin, is looking forward to another season of mischief which doesn’t necessarily have to start and end with Halloween night itself “October is ripe for Halloween events says brand manager Alex Harrison “this season of mischief is starting earlier every year. A Halloween event doesn’t necessarily need to be on Halloween itself any time during October is perfectly acceptable”. Have you put the events on your website? Are you taking advantage of social media? Great opportunities to get the message out. Can you tie the event up with a local cause? Raising funds for a charity, school, care home, we all love events with that feelgood factor of benefiting others.
GETTING INTO THE SPIRIT OF THINGS When it comes to costumes Halloween has the atmospheric edge over Guy Fawkes, however in recent years the Guy Fawkes costume, the mask in particular has become increasingly popular, so getting your staff into the spirit of things by dressing up, zombies, skeletons, goblins clowns, vampires for Halloween and the Guy Fawkes costume is catching up particularly with the “V for Vendetta mask “, are fantastic ways to create a stunning party atmosphere, but the secret is not to have your staff upstage your guests, so make their costumes good (but not too good)!
Cocktails also represent a category that should be utilised, both Halloween and bonfire night are opportunities to devise a range of cocktails that will really get consumers into the spirit of things. With more than two thirds of adults opting to drink a cocktail after a meal, cocktails served with seasonal flavourings and spices, with added garnishes and colourings to create a “spooky effect” will be sales winners. “The key to maximising the cocktail opportunity is taking advantage of the key trends within the category and making these front and centre of your cocktail offer say CGA client director Phil Montgomery. He adds “attracting the cocktail consumer is crucial as these consumers spend more, visit more and more likely to recommend an outlet than others. In addition one in three cocktail consumers are now drinking the category more frequently just two years ago. Cocktails have become a staple in the consumers repertoire and can be a great way to diversify and outlets spirit offer”
SPICED PUMPKIN SURPRISE When it comes to decoration the more effort you put in the more rewards you will reap, cobwebs bats, skeletons, fog machine are readily available for Halloween, and for Guy Fawkes a bonfire and firework display if all done professionally and successfully are a great advert for Christmas bookings. Halloween is one of the busiest times of the year for The King's Head in Harborne, as their whole team
Cadello Caramel spiced pumpkin syrup (Monin or Jordan's) 30ml Amaretto 7.5ml Antica Formula 2 dashes Chocolate bitters
• Stir over ice for 30 seconds and strain into a glass with no ice. • Garnish with cinnamon stick.
However, don’t forget to cater for those who are not drinking with a good range of soft drinks and “mocktails”. Amy Burgess trade communications manager at Coca-Cola European Bonfire Partners said “even for Night marks the events without a family anniversary of a focus it is important to plot to blow up the consider that many adults Houses of Parliament are now drinking less alcoin London in 1605, hol, with many as one in known as the five now teetotal, highlightGunpowder plot. ing the opportunity presented by soft drinks to increase sales during Halloween and bonfire night. To add a sense of occasion pubs and bars may wish to get creative with a soft drinks offering by creating nonalcoholic themed mock tails to suit the occasion” When it comes to Bonfire Night particularly with this being such an outdoor event if you’re having a bonfire and firework display and people may very well be eating “on Bonfire Night the move”, so perhaps a involves burning buffet style operation would be a good idea, and effigies of Guy of course the old favourites Fawkes on a bonfire such as baked potatoes and and fireworks, hot soup are a must, but an mulled wine and even better idea is to start lots of food! the occasion with a hog roast or a barbecue. While both Halloween and Guy Fawkes themed nights will be aimed at adults don’t forget they are a family fun occasion and late afternoon/early evening celebration should be considered so make sure you cater for the little ones, trick or treat, face painting, apple bobbing, fancy dress, or a safe and professional firework display will keep the kids occupied.
TOP TIPS TO BOOST YOUR HALLOWEEN AND BONFIRE NIGHT CELEBRATIONS • Get your message out as quickly as possible, in your establishment, on your social media, and on your website make everyone aware of any special promotions, offer discounts for pre-bookings • Decorate for the occasion • Compile themed menus and promote special offers on the night and cater for all ages • Boost your drinks offering with themed cocktails and mocktails , ales and hot drinks mulled wines & cider or infused drinks with spices and seasonal ingredients • Promote on the night! Use chalk boards images posters table cards, make sure your staff are well-versed and able to recommend pairing food with drinks • Get your entertainment sorted, music, face painting, quiz, firework display (consult a professional), fancy dress competition, make sure you are providing something that cannot be replicated at home • We at CLH News have made your life a little easier - visit our website to download Halloween posters and menu cards: www.clhnews.co.uk/posters-for-special-events
www.brotherscider.co.uk www.peeks.co.uk www.props4shows.co.uk firstname.lastname@example.org www.cadello88.com
The Christmas Countdown - Its All About Planning “Many of the businesses we work with are independent restaurants, pubs and cafés, and we’re advising them to look carefully at their menus and suppliers, and make sure they are implementing sensible buying habits that will enable them to make the most of opportunities in the current market.”
recent statistics the number of vegans in the UK has grown by over 360% over the last decade to over 3 ½ million, and millennial’s are leading the drive towards vegetarianism. The free from food sector has in recent years enjoyed a period of substantial growth with the sector now valued at an estimated £560 million.
And after a fantastically busy summer with the World Cup, and the current heatwave Christmas is the next opportunity to capitalise!
It makes great business sense to keep all your customers happy, says the Vegetarian Society, “There is a growing trend of meat-reduction and flexitarianism. This has led to a rise in people seeking out vegetarian and vegan options. When choosing a place to eat, your potential customers will choose somewhere that caters for everyone in their party. By maximising your vegetarian and vegan offering – you’ll boost your business.”
It doesn’t really matter what type of operation you are, and with Christmas eve falling on a Monday Christmas Day Tuesday and Boxing Day Wednesday the preceding weekend provides a double sales opportunity!
“Christmas is the Season for Kindling the Fire of Hospitality” Washington Irving Christmas appears to get earlier and earlier, BUT, and it is a big but, it really is never too early to plan Christmas! A successful and profitable Christmas is all about the planning! Yes, it is an old cliché those who fail to prepare are preparing for failure (Benjamin Franklin)! This year has been a torrid time for the casual dining sector, many of the high street multi outlets have sought creditors voluntary arrangements, closed sites and in some cases shut up shop altogether. A report by purchasing group earlier this year highlighted that this is a real opportunity for the independent sector to capitalise. Lynx Purchasing managing director Rachel Dobson said: “Since the start of 2018 we’ve seen a number of well-known casual dining operators announce branch closures, renegotiate with their landlords, and cut back on expansion plans. “It’s clear that some brands had over-extended themselves. While every business is dealing with the challenges of more cautious levels of consumers spending, there are still customers ready to eat out if they are offered good value and quality.
There’s no disputing that traditional Christmas fare is what customers expect to see, roast turkey and all the trimmings will always be the most popular, however when planning menus there are increasingly popular alternatives such as goose, duck, venison or pheasant. Pies are increasingly becoming a hit on the festive menus, and Pie lover Clive Raynor (Clive the Pie) who loves pies so much he is now a master piemaker says “ After five years of supplying local retail outlets and licensed establishments we have now, due to demand, been “forced ” to supply the nation with the South West’s premier pies due to trade enquiries why? Trade gossip and recommendation, adds Clive. “Our pies have no additives! no half empty pies full of air, these pies will give you and your establishment great recommendations by all your loyal customers” In typical Wesctountry fashion Clive says “can you afford not to serve the best? Our pies repeatedly put bums on seats”!
IT’S NOT ALL ABOUT THE MEAT And whilst traditional Christmas products such as turkey and Christmas pudding are still our favourite by far the market has moved immeasurably. According to
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DRINKS When it comes to drinks statistics from a recent Bidfood Christmas launch revealed that • In 2017 16,000,000 bottles of gin, worth £413 million were sold in the 12 weeks prior to Christmas, an extra 3.5 million from the year before. • Cocktail sales have increased by over 400% since 2012 • Sauvignon blanc is the U.K.’s most popular grape variety • And pale rose is proving more popular with modern consumers • Brandy is the U.K.’s favourite spirit at Christmas According to data from CGA between 30 and 40% of annual alcohol sales take place in the 12 weeks leading up to Christmas so special consideration should be made with drink lists to maximise opportunities. The further revealed that on average half of additional serves sold in on trade outlets spirits. In a period when hundreds (if not thousands) of new brands have been created in almost every traditional spirit category (gin, rum, vodka, tequila), the time has come to create something completely new and unique, said Gruppo Cadoro, who have recently announced the launch of Cadello, a premium spirit that defines a category of its own. Cadello’s master distillers in Italy infuse, distill and blend a unique combination of 8 ingredients from Italy and from places along the Old Silk Route to create the distinct and singular experience that is Cadello. (CONTINUED ON FOLLOWING PAGE...)
(CONTINUED FROM PREVIOUS PAGE...) Cadello’s long finish unveils flavours of coffee, chocolate, star anise, mint and vanilla, with hints of caramel, hazelnut and toffee. The recipe took 3 years to develop. Cadello is best served straight to allow the full complement of flavours to take one’s mouth on the fullest available sensory journey. However, many bartenders and mixologists across Europe have created some very interesting and unique cocktails with Cadello (a few of them are shown here: cadello.com/drinks). Many of these are perfect for the upcoming holiday season, including the Cadellotini (a very special espresso martini). Blended Caribbean rum is not a new idea, however the creative minds at Sun Rum have got together to put a new spin on what has been considered by many as a stagnant category for some time now. Here, they’ve done away with the typical image of a pirate, sailor or palm tree and are turning heads with their clean, designer look that brings the sector into the 2000s. Tipped for various awards over the next 12 months, this smooth product uses rums from Cuba, Barbados and The Dominican Republic aged up to 5 years, which upon tasting for the first time, you get notes of vanilla, oak and caramel with a hint of lime in there somewhere, and makes an ideal alternative festive offering on its own or as a classic twist on popular cocktails such as Piña Colada, Mai Tai or Mojito’s! Another Christmas favourite of course is mulled wine! With the countdown to the Season officially on and nationwide demand for the nations FAVOURITE Mulled Wine has already started, says Heidi Dodkins of Eliots drinks. A clear seasonal favourite, Eliot’s has
been supplying pubs, bars and hotels for almost 2 decades. Cold dark nights and festive moods lead to only one drink, Mulled Wine.
to unveil a new terroir and a new identity, with a very particular history. The outstanding cocoas have been sought u get if out for their rare aromatic potential What yo ta n a S ss by Valrhona’s globetrotting sourcing you cro ? k c u Heidi says: “Eliot’s uniqueness is in with a d team. its perfect blend of fine wines and tmas A Chris • Cuvée Sakanti Bali 68% seasonal secret recipes, perfected by r Quacke Fruity & Chocolatey - The cuvée reveals Eliot’s very own winemaker. Notes of a gentle tanginess set off by hints of cinnamon, citrus and clove blended with Eliot’s select wines, make this a fruit which are followed up by intense chocolatey PREMIUM must have for Christmas. notes, before a subtle bitterness completes the experiWhat’s more, Eliot’s is a ready to drink product so all ence. you need to do is heat and serve. No mess, no fuss no • Cuvée Kilti Haïti 66% - Fresh & Balanced - This waste. Just the perfect, fast serve, delicious warming cuvée makes a subtly acidic overture, before revealing Mulled Wine each and every time.” fine chocolate notes and toasted nut flavours, all against a backdrop of a gentle yet persistent bitterness. Both cuvées are available in 1kg blocks and are suitable for coating, moulding, cream mixes, ganache, ice creams and sorbets. Two “get ahead of the game “ DoubleTree by Hilton Swindon in the Wiltshire countryside organised a “Christmas Sampler” to give events bookers a taste of Christmas in the height of summer.
out the UK with a 251% increase in Christmas Day bookings since 2011. According to a survey it is not only the hospitality Who h is San industry who plans favour ta's ahead. The latest ite singer ? research from guest experience Elf-is Presle y management experts HGEM has revealed over 1300 guests’ views on making Christmas bookings. The results show that guests like to plan ahead when organising a work Christmas party over half (53%) prefer to book at least 3 months in advance, and 42% leave it no later than a month before the event to book a festive gathering with friends. Additionally, timing is key, with almost half of guests (49%) saying that the ideal date for their Christmas party would fall two weeks before Christmas Day.
FINISHING TOUCH Thinking of getting creative with your desert menu? Valrhona has expanded its aromatic range with two new, outstanding dark chocolates to open up a whole new world of chocolate. Perfect to use in delicious Christmas chocolates and desserts.
The Sakanti Bali 68% and Kilti Haïti 66% Cuvées join the ranks of Valrhona’s other four great Cuvées du Sourceur. Originally created in 2008, the range is a way
Ahead of the 2018 festive season, DoubleTree by Hilton Swindon is anticipating another jam-packed events calendar. In order to encourage early booking and give event organisers a first-hand experience of the venue, DoubleTree by Hilton Swindon announced a Christmas Sampler which took place in June. Adam Flint, general manager DoubleTree by Hilton said: “We’ve already had a great response to our 2018 Christmas parties. Christmas in June was open to everyone who hadn’t yet decided on how they’re going to celebrate the festive season. We wanted to help event organisers get on top of their Christmas party plans. We are looking forward to another busy festive season here at DoubleTree by Hilton Swindon, and urge those bookers to take advantage of our ‘book early’ promotion.” Christmas 2017 saw a spending increase across the hospitality sector of 8.1% on the previous month, and was almost 6% higher than the average spending growth of 2.3% from all eight sectors which were monitored by credit card giants Visa. Furthermore, the number of Brits planning to have their Christmas day meal out as the stresses and strains of home cooking becomes too much to handle has been increasing year on year. A survey by Bookatable revealed a 63% year on year increase in Christmas Day bookings through-
When choosing a venue, half of guests (50%) rate the choice of dishes on the menu as the deciding factor, with restaurants emerging ahead of pubs, hotels and bars as guests’ preferred venue. A spend of between £15-£30 per head is expected by the majority of guests during the festive period, with a slightly higher spend anticipated when celebrating with work colleagues. During a telephone enquiry, a lack of knowledge and an unfriendly tone were rated as the most off-putting team behaviours, which could result in a lost opportunity to convert to a booking. (CONTINUED ON PAGE 24...)
01704 229266 email@example.com www.pottedshrimp.co.uk James Peet's potted shrimps are produced using only carefully selected brown shrimps from UK inshore waters.
Blended Caribbean rum is not a new idea however the creative minds at Sun Rum have got together to put a new spin on what has been considered by many as a stagnant category for some time now. Here, they’ve done away with the typical image of a pirate, sailor or palm tree and are turning heads with their clean, designer look that brings the sector into the 2000s. Tipped for various awards over the next 12 months, this smooth product uses rums from Cuba, Barbados and The Dominican Republic aged up to 5 years. Upon tasting for the first time, you get notes of vanilla, oak and caramel with a hint of lime in there somewhere. They’ve reduced the heat in the after taste and sweetness comes through a couple of seconds later. I think it’s a result they are proud of. We’ve seen them sponsor music events and artists in an urban scene as well as donating some time towards mental health charities, both of which are being applauded for.
James - a shrimp fisherman for over 30 years following
the family tradition - has refined the traditional potted
shrimp to a level where he has been awarded a top 50
accolade at the Great Taste Awards 2017.
You can find them at www.sun-rum.com as well as on all social media platforms. We suggest you take a look and let us know what you think.
firstname.lastname@example.org | www.sun-rum.com
(CONTINUED FROM PREVIOUS PAGE...) So if you haven’t already got the message now is the time to plan! While the casual dining sector has been hit hard this as Christm year you can bet Why are t ad a Trees b when it comes to ? g n ti it Kn Christmas they y e th e s Becau will be “on top eir th p o r Always D les of their game “. Need Whether they are chain hotels, pubs, restaurants, they will already have their Christmas preparations in place., With dedicated marketing teams who have long been analysing the market, analysing data, analysing the competition, current trends and will have a strategic marketing plan in place. Competition is fierce during the festive season, every other hospitality operator will be thinking and planning too, and as described above, the chains will be looking to recover some ground and will be aggressively targeting the market, with every offer under the sun! One point to consider is that value for money is paramount when parties, or families are considering Christmas bookings. And with hotels, restaurants and pubs all vying for those lucrative bookings, whether they are business party bookings, or family bookings, standing out from the competition and making sure you get it right, right down to the last detail is absolutely crucial. Probably one of the first and most important aspects of Christmas planning is benchmarking. Do you know what you did last year? How many parties you had, what was the total number of covers, what was last year’s sales what were the profits? From that you can set yourself targets, realistic goals. Here are a few tips based on my experience, and some valued input from our advertisers, the list is not exhaustive, we would welcome any tips and ideas that you have , and we hope in our issues in the lead up to Christmas to bring you as many innovative ideas, products and services as we can to help you make your Christmas not only a very busy one, but as profitable as possible
Festive Ordering capitalise on them? Do you know what didn’t sell so well? Are your Christmas menus ready to go? • Get yourself noticed - is your website up to date? Other photographs of your venue? Are the menus freely available to download? Do you have a list of contacts you can email? Are your Christmas menus visible and easy to collect in your business? Are you harnessing the power of social media? Do you have signage visible outside? Is your website mobile friendly? 50% of us now view websites and open emails on a mobile device, and more than half of people on the Internet will leave a website within 10 seconds if they are viewing it on a mobile device and it is not mobile friendly! • Supply chain - looking back at previous data will give you a good idea of how much stock you had on whether or not it met demand. Have you liaised with your suppliers on when ordering needs to be in place, delivery times, credit terms, opening hours. • If possible nominate a Christmas coordinator have dedicated person, who is your first point of sale on enquiries, to deal with bookings, deposits, special requirements. Make sure he or she makes all bookings aware of your policies, with respect to deposits, final numbers, cancellations, making sure contact details, layout, record and diaries kept up-to-date. More importantly, back up everything! • Organise staff - you will be relying on them throughout the Christmas period, and they will be working when everybody else is enjoying themselves. Consider introducing incentives such as personal or collective bonuses, for attendance, timekeeping, achieving targets on Bookings and/or sales. Keep everybody informed in front of house to kitchen, staff let them know what is going on have regular updates and meetings. In particular, make sure they know of any changes or additions. Have a contingency plan, staff can get burnt out stressed and sometimes distracted and not turning when you need them most, do you have a plan in place. Can you: staff at short notice?
So let’s kick off with a few:
• Take advantage of enquiries/guests - you will have lots of enquiries and people coming through the doors, try get as much information as you can from them, email addresses, birthdays, anniversaries, all the things you can target market for in 2017, consider offering discount vouchers during the quiet January-March period. Again, make them highly visible and make sure everybody leaves with one!
• Goals/targets -See above! Have you set yourself targets/goals? Do you have statistics and data to make comparisons to previous years? Have you costed out your menus? Do you know your profit margins? Do you know what last years best sellers were can you replicate or
• Party planners - make sure you have them on your side. They will have organised the whole party on behalf of their colleagues, thank them, and, if they have made it worth your while, reward them, bottle of champagne, small gift hamper maybe even a meal for two or an
covering a tree with white flock gives the impression that it is just snowed and with modern designs a flocked tree can create a really special Ambiance in any pub hotel or restaurant”no matter what you go for this festive season Stephen says each of these trends will transform any hospitality and licensed business! • Take stock - not literally, but sit down with your staff early in the New Year and analyse, how did the Christmas period go? What worked, what didn’t, what could we do better, how did we compare the last year, and the most important part, have we made a profit?
overnight stay again during a quiet period. Make sure you have all the details so you can contact them early next. Planners will need to know how much you intend to charge per head, how many people you can cater for, what kind of entertainment they can expect and most importantly what they will be eating and drinking. It can take weeks, even months to co-ordinate a large company so be prepared to have many conversations about each potential booking • Create offers that fit - Be realistic about your target market and create an offer that will appeal to them. We know Christmas is about luxury and indulgence, but people and companies operate on different budgets. Ask your customers what kind of Christmas they are expecting this year to help you decide.
• Are you festive? - Come on it is Christmas! Push out the boat, make sure your premises look as festive as they can be, and make sure that you are well stocked up with all the festive goodies, tree, decoration, lighting, mulled wine, there is no bigger crime for a party or party organiser than sitting down to a table that doesn’t have a Christmas cracker!!!!! Maybe even take this opportunity post summer to give your place a makeover inside or outside. One of the great traditions of Christmas is the Christmas tree says Stephen Evans of Christmas tree world. “With the rush of modern life we have noticed a trend towards ease and speed here at Christmas tree world, people want the most realistic tree possible without all the faff of a real tree, said Stephen. “ Modern artificial trees with alter realistic tips moulded from rail pine needles and pre-lit branches can save you hours in decorating and give your business that perfect designer look even if you are not artistic yourself. We do however appreciate there is still a place for the more traditional hook on artificial tree like the mountain pine and Abor Vitae especially if you do want to be creative. For anyone looking for a more dramatic effect or wow factor there has been a real upsurge in the popularity of flocked trees,
The above list is not exhaustive just a few pointers which we hope will help. Christmas is a wonderfully busy period, but also can be the most hectic and stressful period in the hospitality industry. It really is all in the planning, and simple though some of the points are, not having a plan in place, not being able to make comparisons can prove costly. One more thing, we here at CLH news can make your job that little bit easier, we have a selection of Christmas and New Year posters on our website, as well as table tent cards and menu templates, all you have to do is press DOWNLOAD first ( for tent cards make sure you print landscape) and fill in, or hand write the name of your venue and details! Please visit www.catererlicensee.com
www.bidfood.co.uk/christmas www.eliots.com www.vegsoccookeryschool.org www.theunusualporkpiecompany.co.uk email@example.com www.cadello88.com www.empirebespokefoods.com/ www.sun-rum.com www.christmastreeworld.co.uk
Christmas Cocktail Cadellotini • • • • •
30ml Cadello 20ml Vodka 20ml Frangelico 5ml Cherry liqueur 1 Espresso
Instructions: Shake vigorously with ice for 30 seconds. Strain into a martini glass. Garnish with 3 coffee beans on top of the foam.
Clamato Bloody Mary Recipe Sun Rum Ginger Beer Mojito • 2 ounces Clamato tomato juice (the tastiest tomato juice) • 1/2 lemon • 1/2 lime • 3 tablespoons Worcestershire sauce • 1 teaspoon Tabasco • 1 tablespoon horseradish • 1 teaspoon ground cumin • 1 teaspoon caraway seed (ground) • 1/2 tablespoon oregano • 1/2 tablespoon celery seed (ground) • sea salt • ground black pepper • ice • 8 ounces vodka (optional) Instructions: Servings: Makes about 4 drinks In a large pitcher, whisk all ingredients except the ice and vodka (if using) together to combine. For more flavour, make the mix a few hours before serving, and chill, allowing the flavours to meld. Fill glasses about half way with ice. If mixing with vodka, pour 2 ounces into the glass, then fill with 6 to 8 ounces of the bloody Mary mix. Garnish with a celery stick and lime wedge, and serve with a mix of olives, pickled veggies, cheese, tomatoes and salami.
Maple Pistachio Crèmes Makes: 12 to 14 cookies Preparation: 15 mins Cooking: 12 mins For the cookies: 100g vegan margarine 135ml maple syrup 300g plain flour 1 tsp baking powder 1 tsp vanilla extract ¼ tsp salt For the pistachio crème: 100g raw pistachio nuts 60ml soy cream 45ml maple syrup ½ tsp vanilla extract For the pistachio crème: 100g raw pistachio nuts 60ml soy cream 45ml maple syrup ½ tsp vanilla extract
The naturalyet-vibrant green of the pistachio crème in these cookies is truly striking. Rolling them by hand gives them an appealing, rustic appearance, sure to give them an edge over other sweet treats on the Christmas table! Instructions: Preheat oven to 175°C / gas mark 4. Line a baking sheet with parchment. Melt the margarine in a pan and then stir in the maple syrup. Add in about 250g of flour along with the baking powder, vanilla and salt. Stir the batter until all the ingredients are fully combined. Add the remainder of the flour and combine. The mixture should be very thick but do not add more liquid.
Scoop out walnut sized balls and roll them in your hands to make them nicely rounded. Place the balls on the prepared baking sheet about 1 inch apart and bake for 10 to 12 minutes. Don’t let them go brown. Once they firm up a bit and they are not moist they are done. Let cookies cool on the sheet. To make the pistachio crème pulverise the pistachios in a food processor until they become smooth and paste-like. With the processor blades turning, drizzle in the soy cream followed by the maple syrup and the vanilla. Process until completely smooth. Once the cookies are fully cooled drop a dollop of the pistachio crème on to the flat side of a cookie and top with a second cookie. Repeat with the remaining cookies.
THE UNUSUAL PORK PIE COMPANY
• 10 mint leaves. • 15 ml of fresh lime juice. • 10ml of sugar syrup • Crushed ice. • 50ml Sun Rum (optional if you want to turn this into a mocktail) • 100ml of ginger beer. • Garnishes: fresh lime wedges or slices, fresh mint sprigs.
Instructions: Add the mint leaves, lime juice, sugar syrup and Sun Rum in to a shaker and mash together. Once blended, add a few ice cubes and shake for about 20 seconds. Take a glass, ¾ filled with crushed ice and strain the cocktail mixture in, ensuring the small pieces of mint and lime are filtered out. Top up a hi-ball glass with ginger beer and slowly stir. Garnish as you wish with more lime and mint and add any remaining crushed ice to ensure the glass is presented well. This twist on a classic recipe allows the notes from a golden rum to shine as well as adding some extra spice, great for an autumnal evening around the camp fire!
T THE PIES THA PUT REPEATEDLY ATS” “BUMS ON SE
AVERAGE 400 GRAM OF SHEER FOOD DELIGHT FOR PIE LOVERS! ALL OUR PIES ARE HANDMADE WITH LOCAL AND CERTIFIED RED TRACTOR MEATS GREAT PRICES INCLUDING DELIVERY FOR EXCELLENT MENU MARK-UP ALSO AVAILABLE!!
SPECIALITY COLD CUTTING PORK PIES IN ALL SIZES IN MOUTH-WATERING FLAVOURS THAT WILL GRACE ANY EVENT OR BUFFET MENU GREAT TASTE THREE-STAR WINNERS 2018 WITH OUR PORK/CHICKEN/HAM & APRICOT PIE
01749 343334 | firstname.lastname@example.org
www.theunusualporkpiecompany.co.uk Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Beers & Lagers- Still Your Bestsellers 26
Caterer, Licensee & Hotelier
“A good pub is a place where you can go in as a stranger and come out knowing something or someone local” grow their sales. “Over 60% of people questioned said they had only tried up to five different styles of beer with lager (45%) being the favourite, followed by pale ale (18%) and dark ales a distant third place at 6%. When there are over 140 different styles of beer to choose from this shows that, collectively, we still have a long way to go in educating drinkers about the wide range of styles and flavours there are to explore” said Cunningham. The survey also revealed that people are typically most likely to drink in a pub or bar (45%) with 30% preferring to enjoy a beer in the comfort of their own home and the most popular occasion on which they like to drink beer is socially with friends and family.
Following on from one of the U.K.’s best summers on record which saw alcohol emerge as the clear winner in summer sales the good news is that despite economic and political uncertainty, rising costs, cut-price supermarket sales, beers and lagers are proving to be exceedingly resilient. A report from Barclaycard this month revealed that Pub sales were up 11.5% and restaurant sales up 9.5%. However, the sector is not without its issues, tastes and customer expectations are constantly changing and evolving, and those who do not accommodate the evolving consumer will find themselves losing business to those that do. The pub scene has is vastly different than what it was even just a decade ago. Beer drinkers old and new are more discerning than ever, demanding even greater variety, in tastes and flavours as well as alcoholic content which has seen a revolution in the industry in recent years. The good news is, that according to CAMRA, the Campaign for Real Ale, the number of breweries has grown from 1,540 last year to more than 1,700 this year, representing a net gain of three new breweries a week. The even better news is that the contribution to the economy is huge, particularly in employment according to figures from the British Beer and Pub Association a single job created in brewing generates one job in agriculture, one job and supply chain one job in retail and 18 jobs in pubs. This resurgence in brewing has been good news for both pubs and consumers producing a growing variety of beers the country’s regional and local rivers produce some 10,000 different cask ales a year. Lager still accounts for the majority of on trade sales with upwards of 65% of all beer produced and sold in the UK being lager with mainstream brands still making up the largest segment of the beer category and remain a key revenue driver for outlets. In fact mainstream lager brands still account for 70% of lager volume sales, with lager taking £69 out of every £100 spent on beer.
37% of British adults drink lager (18.9 million people) and 22% (11.3 million) drink bitter, ale, mild or stout. (Great Britain TGI Q2 2018)
Ales account for 29% of the market with signs that lager drinkers are increasingly embracing cask beers. The great British beer festival which took place in August boasted almost 1000 different brews all under one roof and demonstrates that consumers are expecting that little bit more from their drinking experience. So, it makes sense to have a good variety of flavours and styles on offer, and equally as important knowledgeable staff able to give a little history and a recommendation.
ACCORDING TO THE Displaying mainstream taps onMARSTONS your bar is still ON a winTRADE REPORT: ner, and whileBEER the emergence of craft beers has created and excited interest the value of the big brands still Total“Mainstream beer value share; remains. lagers are still the backbone of • Stout beer sales 7% within the on trade” says category and trade marketing director of Heineken UK Gerry Shedden. • Ale 24% “However, bigger brands are seeing small declines as • Lager outlets look69% to premiumise ranges and respond to the Total lager value share trend for craft”.
• 46% classic lager • 35% mainstream premium lager • 19% world lager
The report also says that the quality and range of drinks are extremely important as is good service and good atmosphere. All of these aspects of an outlet are more important than price which is important to 85% of lager drinkers and 83% of ale drinkers, quality and service are that bit more important! When asked what are the most important aspects when considering where to go out drinkers responded as follows:
• Quality of drinks 93% ale drinkers, 92% • Good service 91% ale drinkers, 92% • Range of drinks 91% ale drinkers, 87% • Atmosphere 89% ale drinkers, 90%
of lager drinkers
“Whilst people tend to stick with their favourite drink” added Cunningham “there is a definite interest in finding out more about different styles of beer. Our research revealed that knowledge of the taste of the beer style was the most influential factor when purchasing a beer. So, we have an intriguing challenge where people want to expand their repertoire of beer styles but need more information about their flavour and taste as well as having the opportunity to try before they buy.”
Cunningham said, “Our research proves there is a huge opportunity to grow beer amongst beer drinkers & non-beer drinkers alike, by educating people about the different taste profiles of the wide variety of beer styles and beers now available in the UK.”
The report also stated that across all categories 50% of consumers remain loyal to their favoured format despite the brand they normally drink not being behind the bar, highlighting the importance to range a breadth of category choice rather than being brand focused. According to research by market insight specialists Kantar Media, 37% of British adults drink lager (18.9 million people) and 22% (11.3 million) drink bitter, ale, mild or stout. (Great Britain TGI Q2 2018)
One of the industry’s great new events, instigated by Beer Sommelier and writer Jane Peyton is “Beer Day Britain”, which over the past couple of years has seen record number of brewery and pub events, broadcast, online and print media coverage and high levels of engagement on social media. The importance of the celebrations was echoed by research specifically commissioned for Beer Day Britain by There`s A Beer For That (Now Long Live the Local) which proved that over two thirds of Brits consider beer to be Britain’s national alcoholic drink, with over a third claiming to drink beer at least weekly. “Our research highlighted some interesting facts about the British public’s knowledge of beer” said David Cunningham, Programme Director of Long live the Local and identified some real areas of opportunity for retailers, pub, hotel and restaurant operators to
“From beer and food hosted events, in-store educational point of sale driving beer and food messaging, beer festival kits through to developing food and beer matched menus for individual pubs we have delivered thousands of programmes into the industry to date. We see ourselves as the ideal category partner to help drive new messages and occasions around beer and drive business growth.
RELEVANCE IS KEY A key consideration for licensees is ensuring that there be a range is suitable for their premises character and clientele. Some outlets will see familiar mainstream beers as the staple while others will have seen a shift to premium brands. It is therefore essential to have a range that has a clear “pecking order”, which will include to some degree mainstream, craft and premium offerings which will help satisfy the ever more diverse and demanding consumer and also help drive additional revenue.
The research also revealed that drinkers of bitter, ale, mild or stout are more likely to also drink lager than lager drinkers are to try those drinks: 36% of lager drinkers consumer bitter, ale, mild or stout, whilst 59% of bitter, ale, mild, stout drinkers consume lager.
BEER BRITAIN’S NATIONAL DRINK
“We have been working with brewers, pub companies, retailers and beer experts to develop a proven range of programmes that help educate consumers on the diversity of beer styles & tastes and that promote beer and food pairing” added Neil Gannon, who is leading the development of these programmes for Long Live The Local.
“In addition, there’s a wealth of information available on our website for people to refer to. We even have a clever application called Beer Match on there that provides you with an ideal beer match for any recipe or dish you choose and this is a simple first step to discovering a perfect food pairing. Given the interest in beer our research has identified and the support we already make available, we’d welcome the chance to discuss our learning and work with anyone in the industry who’s keen to develop their business
Lager drinkers are 29% more likely to agree ‘I like to try new drinks’ vs 14% more likely for ale, bitter, mild, stout drinkers. Powell notes: “Other noticeable attitudinal differences between the two groups include a predilection towards video gaming for lager drinkers. They are 24% more likely to agree ‘I play video games to beat other players’ and 22% more likely to agree ‘I like to keep up with the latest news and developments in the video games industry/community’ – compared to 16% less likely and 8% less likely than the average respectively amongst the bitter, ale, mild, stout drinkers.”
When looking to enhance consumer education, research identifies information on taste and provenance, sampling and recommendation from bar staff as the main conduits for encouraging trial of a new beer style. Consumers wanting inspiration about matching beer styles with food want to see information available on menu’s in the pub, at the supermarket and online.
The research revealed that this is also the case for those who claimed they didn’t like beer but would be encouraged to try it again if they were able to sample it and receive more information and recommendations on what styles might suit their palate.
According to James Powell, Kantar Media, “Lager drinkers are a third more likely than the average adult to be male but the bias is far stronger amongst drinkers of ale, bitter, mild or stout, who are 61% more likely to be male. The age profile of lager drinkers is relatively flat, but drinkers of ale, bitter, mild or stout are likely to be in the older age ranges – they are 30% more likely than the average adult to be aged 55+.”
food match. However, over half of Britons say they’d like to try matching beer with food. There is a real opportunity here for us as an industry to grow the category by promoting beer and food pairing.”
PAIRING The other great opportunity for beer that the research revealed is meal occasions. “Beer`s versatility and diversity of flavours is best experienced when you match it with food” said Cunningham. “Despite the popularity of beer, only 10% of drinkers in our survey drink it with their meal. The two main reasons for this were that people either didn’t think the flavours would complement their food or they just didn’t know how to create a good beer and
Echoing familiarity, Molson Coors on trade director for UK and Ireland Martyn Cozens said “familiar mainstream brands are still really important and by far still the biggest segment. We are very clear in our strategy that Carling is important to us and as well as making sure we drive the footprint of our portfolio in premium and craft, the mainstream is the category that helps us invest in those areas”
(CONTINUED ON PAGE 28...)
Caterer, Licensee & Hotelier
Beers & Lagers- Still Your Bestsellers (...CONTINUED FROM PAGE 26)
THE FUTURE While mainstream lagers of the bigger sector sales many customers are opting for “premium and craft” options. Premiumisation has cemented itself across the on trade, with the visibility of premium bands growing significantly. According to statistics from CGA total volume sales of lager have dropped by 5.6% over the past four years, however value in the same period has risen by 5.5%, meaning that drinkers are increasingly switching to more premium products. Phil Tate, CGA’s chief executive said: “The shift towards premium brands has been one of the most fascinating trends in drinking-out in recent years. This report casts new light on the factors behind premiumisation and its consequences, and has some vital insights into the soaring appeal of luxury brands in particular. Operators will need to stay right on top of drinking trends like these if they are to generate spend and loyalty in this ultra-competitive market. The report also revealed that drinkers are content to pay a premium price for a drink that gives them a premium experience, and while “premiumisation in drinks” comes at a cost, the report states that Chile that lager feature is in share documents on the feature file one of life more and more consumers are willing to pay it— so long as it delivers the enhanced experience they seek. CGA’s BrandTrack research indicated that the average craft consumer is willing to pay up to £5.41 for a pint or bottle of craft beer—and given that that figure is an average across 7.5 million consumers, there are a lot who will part with much more. For context, the average price of a pint of world lager is less than £4.20, so craft can provide a significant trade-up opportunity.
The research also revealed that drinkers of bitter, ale, mild or stout are more likely to also drink lager than lager drinkers are to try those drinks.
Capitalising on the popularity of seasonal brew Yardbird Greene King Brewing & Brands has recently launched Yardbird into its permanent calendar, revising the recipe by adding four times more hops to pack a real punch. Marketing director Dom South said: “Greene King has relaunched Yardbird into its permanent calendar, revising the recipe by
Salcombe Pale Ale Salcombe Pale Ale is a classic pale ale available in keg and bottle. Salcombe Brewery Co. took inspiration from its local surroundings and created a citrus, full bodied ale with a bouquet of orange, pink grapefruit and anise. This is a direct nod to Salcombe’s heritage in the citrus fruit trade during the 19th century. This dry hopped pale ale boasts a robust structure and complex flavour and has fast become a firm favourite on the bar. The colourful imagery used for the Pale Ale depicts the stunning Salcombe scenery at sunset and highlights the importance of providence and pride in the local area to the Brewery whilst tempting drinkers to taste a little bit of Salcombe in every drop. Salcombe Pale Ale is available in 30L keg or in cases of 12 x 330ml bottles. The Pale Ale is the sixth beer released by Salcombe Brewery Co. as well as its tempting seasonal ales throughout the year. Our Twitter, Facebook & Instagram handles are @SalcombeBrewery and our website is www.salcombebrewery.com
adding four times more hops to pack a real punch. The beer which has been crafted by Greene King’s brewer Ross O’Hara allows the hops to take centre stage. Using American hops Citra, Centennial and Simcoe, Yardbird has a zesty and tropical aroma, packs a real citrus punch to entice the taste buds and results in a clean bitter finish, leaving you wanting more”
your staff are aware of this the value of product placement, and displays cannot be overstated, giving your customers a little help in stimulating the senses will lead to an increase in sales.
FIELD OF VISION The right-hand side of customers field of vision is the strongest area to display products as it is the first place they will see and remember. The middle positions are less strong as the customers eyes will glance over them. Most retailers will position the brand they want to sell on the right-hand side of a field of vision. It’s called a Hot Spot. In a pub for example, in a bank of 4 ales on draught, the right-hand ale should be your highest cash earner, the left should be next, right of centre third highest and a demand product left of centre. A demand product is a product that the customer is likely to order even if, they can’t see it. Like Coke for instance.
About Yardbird Dom South, Marketing Director said, "This moreish pale ale with its fresh blue and white logo is already creating a stir amongst our customer base convinced it is the beer that will challenge lager drinkers into the pale ale category."
54% of those aged 18-34 are likely to choose a premium drink compared to only 35% in the age bracket 55+. A combination of relatively high levels of disposable income dedicated to socialising and the frequency at which they do so, the 18-34 age group is the obvious target for operators and suppliers to take advantage of the Premiumisation trend.
MERCHANDISING AND MARKETING Merchandising is defined as: “the activity of promoting the sale of goods, especially by their PRESENTATION”. Effective merchandising will grab your clientele’s attention. The smallest things can make a difference; the public make a lot of their impulsive buying decisions based on what they see, and what they see has to grab them... irretrievably, startlingly, and immediately! Imagine walking into a bakery and smelling freshly baked bread, or on a hot summers day, or after hard days work and seeing an ice cold pint of lager! Effective merchandising is vital, and it is also vital that
HOT SPOTS These are prime selling positions where customers are most likely to be influenced to make a buying decision and where your high cash earning products should be positioned. The first point to remember is that “eye level is buy level”, so any display located within a height range of 4ft to 7ft high will be within the immediate focal point of your customers. The most probable locations to maximise sales are at the till point as customers tend to come to that point as its easier to be served from a point at which staff keep coming to. To the right of the till is a Hot spot, so here would be a great place to upsell an item. The optic rail gives more sales if you have multiple
Fuller’s new pilot brewery Fuller’s has announced the launch of its new pilot brewery, located in the new-look Brewery Shop at its historic Griffin Brewery in Chiswick. A first for London’s oldest family brewer, the pilot brewery was installed earlier this year and brewing commenced in August. This recent addition to the Fuller’s site, offers its brewers the opportunity to create some more experimental beers in small quantities. The new plant produces around 10 barrels (40 firkins) of beer per brew which can then be packaged in bottle, cask or keg. The plant has an infusion mash tun, a copper/whirlpool with an external wort boiler, four fermentation tanks and two bright beer tanks – all provided by Gravity Systems Ltd. The first five beers to be brewed and packaged in the plant are: Beer One (7.0% ABV), a strong ale based on the Golden Pride recipe; Galaxy Pale (4.0%ABV), a pale ale made with Galaxy hops; Grapefruit IPA (5.7% ABV), made with real grapefruit peel and juice; Thai Stout(4.8% ABV), made with Thai spices and a New England IPA (5.5% ABV), in which the brewers experimented with Cryo Hops.
Beck’s Releases Six Limited-Edition New Label Designs to Pubs & Bars Across the UK Beck’s beer, the most popular German beer brand in the world, is launching six brand new label designs as part of its “Be Kreativ” campaign. The labels have been created by six artists – Greg Coulton, Art + Believe, Charles Williams, Jonny Wan, Nomad Clan and Nicolas Dehghani – each bringing their own creative flair to the designs. Ten million limited-edition labels will be rolled out across UK retailers and select pubs and bars from 8th October and will be available until early December. Beck’s has had a longstanding association with the creative scene, having first launched Beck’s Art Labels over 25 years ago. Since the first bespoke label was designed by renowned art duo Gilbert and George in 1987, the brand has showcased the work of both established artists – including Tracey Emin, Jeff Koons, Bruce Mclean, Richard Long and Damien Hirst – and up-and-coming design talent.
bottles together of each of the high cash earning impulse products, like flavoured vodkas or shots for instance.
36% of lager drinkers consumer bitter, ale, mild or stout, whilst 59% of bitter, ale, mild, stout drinkers consume lager.
The chiller cabinets are also good points at which to merchandise, put demand products on the lower shelves and high cash earners on the top, with the best to the right. Dedicated displays or shelving areas that are at eye level behind the bar can also be very effective if the above principles are used. You can be very influential in the way you encourage your customers to purchase without them even realising you are doing so.
COLD SPOTS These are areas of low visibility, the perfect position for storage, using the eye dwell model. Menu design has the same cold spot, bottom right of the page is the place to put pictures.
ACTION POINTS FOR EFFECTIVE MERCHANDISING ARE: • Make your display match what your customers want • Remove all unsellable clutter • Keep everything clean and well lit • Promote products to meet your objectives • Establish a “New Product” area • Group related items to gain the additional sales • Get staff to talk up the sales with product knowledge • Sell your most profitable products, Increase your bottom line!
Greene King 0345 8504545 www.greeneking.co.uk www.johnsmith.co.uk www.heineken.com www.molsoncoors.com www.carlsberg.co.uk www.bekreativ.co.uk www.estrellagaliciabeer.co.uk www.school-of-booze.com www.longlivethelocal.pub www.stpetersbrewery.co.uk www.fullers.co.uk www.bohembrewery.com
Delicious Alcoholfree Beers for Any Occasion
Going alcohol free? Trying to cut down on your units? Or designated driver? Then choose St Peter's Without® Original, Without® Gold and Without® Organic, the tastiest zero alcohol beers available in the UK. Without® Original is delicious malty, full-bodied and bursting with flavour – just what you'd expect from a finely brewed ale, whilst Without® Gold is a hoppy golden ale with a full-bodied, slightly sweet malt flavour combined with a citrus bitterness, perfect for ale and lager drinkers alike. Without® Organic, the newest launch for the brewery is a delicious, rich and full-bodied beer that is perfect for lager and ale drinkers. It is golden in colour and has a slight maltiness balanced with a sweet after taste. Appealing to a broad range of beer drinkers looking for a zero alcohol pint, Without® Original, Without® Gold and Without® Organic are all 0.0% ABV and are brewed to the exact same standards as your favourite craft ale, but without the alcohol. In fact, they contains less alcohol than a glass of orange juice and at least 25% fewer calories than a standard pint. Visit www.stpetersbrewery.co.uk
Opera Grill Chester CK Direct Ltd was invited to tender for the refurbishment of the former Methodist Chapel in Pepper St Chester, transforming it into Chester’s premier dining experience. We were delighted to successful tender for undertaking the supply and installation of Air Island Canopy / Bespoke BBQ Canopy / Odour Control / Gas Interlock / General Ventilation / Air Conditioning / Toilet Ventilation / Fire Suppression / ESP The ventilation system was by far the most challenging aspect of the project, with heavy restrictions from the local council and DEFRA guidelines and the whole project under scrutiny. To remain compliant and meet all guidelines, CK Direct installed a 4000mm x 3000 mm Island Canopy with Service Distribution Unit for the main kitchen and a 2000 mm x 1800 mm wall canopy over the front-ofhouse bespoke BBQ Unit. As well as the extract system, CK Direct also installed:
• Tempered Supply Air System
Design and Refit
• • • • • • •
Gas Interlock System Fire Suppression Systems Electrostatic Precipitators Ozone Systems General Ventilation to 2 floors Air Conditioning to 1st and 2nd Floors Toilet Ventilation The whole project used over 600 metres of square, spiral and rectangular duct, all manufactured in-house. The project took 3 months, a completion date 3 weeks ahead of schedule. “Even though the Canopy’s were not a regular size, that didn’t seem to faze the Project Manager at CK Direct Ltd. Turnaround time and prices were extremely competitive compared to extraction companies that had also quoted. The whole project had a target of 4 months, CK Direct Ltd were finished 3 weeks ahead of schedule and on budget. The Operation Manual they supplied was comprehensive and easy to follow. We wouldn’t hesitate to recommend them and will certainly use them again in the future.” Dave Martin (Contracts Manager, Opera Grill Chester) For further details see our advert back cover.
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. 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.
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 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 or you can send us an email.
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Design and Refit
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 email@example.com
Imagine Your Restaurant Running Perfectly! Imagine your restaurant running as night, and that your staff will want perfectly and joyously as you want to light them because they won’t it. How would it look and feel? cause any hassle. What would the ambience be like? How would the staff feel? How busy would it be? Every table rammed, or maybe three quarters full and every customer completely satisfied. Maybe, you would like it to have a warm cosy glow, with twinkling candles drawing customers in, safe in the knowledge that you won’t be clearing up messy wax all
You may now be imagining your restaurant with oil candles! If you want to know more about oil candles and would like a free one to try out for yourself, go to our website at www.clearcraftcatering.co.uk, choose a candle and I will send it to you, with some oil so you can try it out. Or even better, ring me for a chat. Email firstname.lastname@example.org or Tel: 01279 731621
Temporary Catering Facilities During Refurbishment
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Mobile Kitchens Ltd specialises in the hire or sale of temporary catering facilities and foodservice equipment. We regularly provide our services to clients when they are undergoing a kitchen refurbishment or carrying out other building works that necessitate the closure of existing catering facilities. We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period. The elements that make up our temporary kitchen and restaurant facilities can be provided as individual units in their own right –
Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms, Restaurant Units, etc - or they can be linked together on site to form a complete complex. Alternatively, we can offer modular, open-plan facilities, usually for larger, longer term hires. We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project. For further information or to arrange a site visit, please email: email@example.com, call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk
Design and Refit
Are You Using Your Bar Area to its Potential? The bar stool is one of those must have items for bars, cafés and casual dining locations alike. They have become an indispensable part of the interior for food establishments in particular. And there’s good reason.
restaurant and provide customers with the option of traditional dining or a social experience on the stools. That’s all without mentioning the space saving qualities and economical value that bar stools provide.
BUYING BAR FURNITURE
For a restaurant, the bar area can be almost as lucrative as its food. Whether diners arrive early for a drink, are waiting for a table to become free or simply visit just for a social drink, having a designated area is essential.
Trent Furniture has been supplying bar stools for over 50 years and house an ever-expanding range of designs, making it easy to find the right style and price for every interior. Tall bar stools start from just £24.90 (exc VAT). View the full range of tables and chairs at www.trentfurniture.co.uk. Call 0116 2985 852 for more information
SOCIAL EXPERIENCE Additionally, bar stools can be paired with high-rise tables to be used for casual dining. Bar stools add a new element to a
Allen Pavitt Contracts
Allen Pavitt Contracts is Europe's leading manufacturer and supplier of hospitality products. Our designs include the very latest style in banqueting and conference furniture currently leading the way for comfort and ease of use. All of our products are manufactured in the UK and include dance floors, folding tables, stages, conference chairs and tables. These are all guaranteed to perform in the most testing conditions within the busiest venues. We are particularly proud of our modern locking portable dance floor system with 21st century technology replacing high maintenance products! To assemble simply push together and the locking floor
Europa Furnishings At Europa Furnishings we pride ourselves on our ability to turn whatever you can imagine into reality. With decades of experience in commercial, contract and speciality upholstery, we always aim to deliver the best for our clients. Over the years our versatility has been proven as we’ve worked closely with clients from many sectors, including hotels, restaurants,
Tel: 01404 890290 firstname.lastname@example.org Complete Table system for Banqueting
Folding Tables Nylon Flock Plain Timber Laminate
is ready to use and will not come apart. Hard wearing laminate surface ensuring service free lifetime use. To compliment our exhaustive range of standard products, we also build bespoke items for other areas such as theatres and concert venues. Compatible with our other UK suppliers such as Burgess, our furniture provides the very highest standards of reliability, giving every confidence to the discerning hotelier. Other products within the range include table cloths, skirting, valances, chair covers and conference cloths. These are made to fit our chairs and tables plus those of other manufacturers. We would be delighted to discuss your requirements, and provide free no-obligation quotes call us now on 01404 890290 and visit www.allenpavitt.com or www.portabledancefloors.net cruise ships, wine bars, public houses, private hospitals, interior designers, architects, manufacturers of leisure furniture and domestic clients. We have particularly built up a fine reputation for topquality 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? Reader Enquiries: 01489 789700 or 07557 885644 or go to www.europa-ltd.co.uk
e ot n qu he g w se 7 in ea 1 nd Pl H2 po CL res
Conference Cloth Table Skirting
Wheeling Folding Stage one man operation
Conference Tables Portable Dance Floor Easy clean no polishing Locks together will not come apart All Manufactured in the UK at our premises Allen Pavitt Contracts
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Design and Refit
Stylish Modern Chairs from www.regentchairs.co.uk www.regentchairs.co.uk recognise the great importance to a personal approach, which is very much appreciated by our customers. Our Staff, travelling salespeople, and customer service representatives give our clients valuable advice about our product range.
Established for many years www.regentchairs.co.uk has become one of the largest independent importers and wholesalers of contract furniture in the UK supplying Resturants, Pubs, Clubs, Bars, Bistros, Cafe's, Conferance Halls. Our aim to provide customers with a comprehensive product range, first class service and outstanding value has not changed since we first established. We have a reputation for introducing ranges of good quality furniture at competitive prices that have become established into the contract furniture market place and continue to be best products for our customers. We are continually sourcing new and exclusive designs to join our comprehensive product range.
We have a large warehouse facility which enables us to carry stocks of furniture. This allows us to operate a fast, reliable delivery. We have a large purchasing department with many product specialists. Every day they search for new trends and designs. They travel regularly to all corners of the globe to investigate, test, and buy new products. Therefore our product range varies daily.
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 â€“ both modern and contemporary â€“ with many finish and seat options. Included in our range is an exciting choice of sturdy bar stools and bar tables. The fact that we make gives us greater control and flexibility. It also enables us to offer bespoke chair and chair frame or component production to end customers or other suppliers and manufacturers looking for their own
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www.regentchairs.co.uk logistics department collects and checks all orders and prepares them for shipment. Our entire logistical process is focused on speed, accuracy and punctuality. With our thorough planning and dedicated, motivated employees, orders are processed in a very short timeframe. Because of this efficient and effective process items are on their way fast to many customers. For further details contact us at www.regentchairs.co.uk telephone 01159 223300
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 wonâ€™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 email@example.com
Design and Refit
CFB Boilers Gets Energy Bills Out of Hot Water Round-the-clock demand for heating and hot water in hotels and catering facilities can create significant financial burdens. But it doesn’t have to be this way – CFB Boilers’ high efficiency GB 162 hot water boiler range not only reduces energy consumption, therefore slashing bills, but as a Carbon Trust ECA registered product, also allows businesses to claim 100% of the first year capital allowance. The 80kW and 100kW gas or oil hot water boilers can be fitted individually or combined (from two to eight boilers) using CFB Boilers’ cascade kits, thus providing condensing outputs of up to 800kW. To precisely match
heat demand, single boilers can automatically modulate output down to 19kW or less, while multi-boiler cascade systems can modulate down to 2.5% of total output. Consequently, system efficiency is always high – even when heat demand is low – and fuel consumption is significantly reduced. Wear and tear is also minimised. CFB Boilers’ renowned 24/7 technical support covers everything from system layout design to installation. For more information about the GB 162 hot water boiler range, please contact CFB Boilers on 01255 224500 or visit www.steamboilers.co.uk.
Square One Interiors Starting out in his garden shed, Jamie never thought that his new range of reclaimed furniture would become as successful as it has over the past 2 years. Having had a history in design and furniture design, an idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was also eco friendly and sustainable. He soon found that a modern twist was also achievable, by using bright colours on the steel frames, as well as several dif-
ferent wood finishes which would compliment the overall design. Making furniture from scratch also had its benefits, as Jamie soon found
that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as offering design and advice. Since his humble beginnings in the garden shed, Jamie and the company have now work with hospitality operators, pubs, bars and hotels, as well as some large contract furniture companies and high street names. Our portfolio and workforce are growing and we are very excited to be working on some fantastic projects moving forwards, so watch this space! For further details visit www.squareoneinteriors.co.uk
Your 20 Year Solution for Your Outdoor Area It’s All About Money - Not Wasting Your Money, But Earning More Money Your outdoor area is a profit centre that needs to maximised. • You need to keep your customers with you for longer ( in comfort ) • You need to offer your customers all year round protection from the Sun ( if we’re lucky ) and protection from Draughts & Drizzle • You need a low cost ( from £6.58 per week ) solution • You need a long term ( 20 year ) solution • You need ( we think ) a stylish solution CHECK out our HOSPITALITY GAZEBOS page, to what your competitors have done.
For Help or Advice call us on 01653 695 285 We offer Bluestar Leasing - your low cost buying solution WHITE PAVILION GAZEBOS www.whitepaviliongzebos.co.uk See the advert on page 2 for details.
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Our range of hot water boilers can provide a suirable system to meet your requirements. We can cater for a low temperature heating system for smaller applications right through to larger, high temperature and pressure process heating requirements.
Benefits: • Effective thermal insulating materials with a high degree of efficiency • Fully hinged boiler front door allows for easy maintenance • Robust and reliable due to high construction quality • High permissible temperature spread of up to 50 K • Approved for low return flow temperatures from 50 OC on UT-L and UT-M Models
Heat Transfer Medium
Low Pressure Hot Water
High Pressure Hot Water
High Pressure Hot Water
3-Pass Flame Tube / Smoke Tube Technology
Capacity in kW
650 to 19,200
750 to 19,200
820 to 18,300
Safety Design Overpressure (bar)
Up to 16
Up to 16
Up to 30
Max Temperature (OC)
110 (120 in Europe)
Up to 190
Up to 240
3-Pass Single-Flame Tube / Smoke Tube Technology
MANUFACTURERS & DISTRIBUTORS OF STEAM BOILERS & ANCILLARY EQUIPMENT Brunel Road, Gorse Lane Industrial Estate, Clacton on Sea, Essex, CO15 4LU
Natural Gas, Light Fuel Oil, Dual-Fuel
Design and Refit
Trending Commercial Furniture by Warner Contracts Ltd. As one of the UK’s leading suppliers of indoor & outdoor commercial furniture it should be no surprise that the new range from Warner Contracts Ltd. is selling like hot cakes! This year alone we have introduced over one hundred new designs of furniture, available from stock with UK delivery times as short as 24 hours. Our favourites from the new range include Carter Tables which are manufactured from a recycled plastic top supported by a steel base. York Outdoor Range – inspired by bentwood furniture but actually manufactured from aluminium with a weather proof finish. Vintage Leather Dining Chairs – a quirky looking retro chair
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.
designed for use in cafes, bars and restaurants. Finally the Abramo Chair range which is designed for use in high end luxury hotels & restaurants. Please view our updated website here www.warnercontractfurniture.co.uk. In addition to our stocked offering Warner Contracts Ltd. now have a full manufacturing setup in Manchester where we produce bespoke upholstery for hotels, bars and restaurants. So if you are looking for something a little different please feel free to get in touch and discuss your requirements with our sales team on 0161 408 2390 or email us: firstname.lastname@example.org 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. Contact Pro Auction Limited on 01761 414000 or email email@example.com
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
CaterFair CaterFair supply used catering equipment to the hospitality & leisure industries. With over forty years of experience in the hospitality industry, we are passionate about supplying high quality used catering equipment at excellent value for money. Distribution throughout the
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 firstname.lastname@example.org
UK via pallet courier service. Commercial catering equipment is built to last and for the price conscious, used catering equipment is an excellent way to save money on items that are a fraction of the price of their new counterparts. Not just a supplier; not only do we supply catering equipment, we also buy and collect used catering equipment too with our clearance service. We'll organise everything from a suitable time and date, professional
clearance staff to remove catering equipment whether fitted or unfitted, and logistics. For further details visit www.caterfair.co.uk.
Catering Resources Do you provide catering services? Maybe you own or operate Restaurants,an Event & Function Business, Café, Bar, Pub, Fish and Chip Shop, Hotel,B&B, Staff Restaurant,Care Home, Hospice,Sports Club, ExServices Club, Etc Do you need new commercial catering equipment? Do you need to dispose of redundant catering equipment?
EITHER WAY PLEASE READ ON….. Catering Resources is owned and managed by Graham Stone an experienced caterer who for over 14 years has been in the catering equipment world where he has been supplying catering businesses all over the UK. Prior to that he has held senior positions in the contract catering market.
Design and Refit
you with the disposal of redundant catering equipment. We supply tabletop & display; china & cutlery; buffet & beverage; kitchenware; utensils; chef’s knives; blenders; baking & cookware; tables; sinks,; shelving; trolleys; ovens; ranges; combis; fryers; grills; griddles; refrigeration; dish & glass washing machines; disposables; glassware; storage; etc
REDUNDANT EQUIPMENT: What will happen to it? How do you get rid of it? We are a business that will pay you in advance and then within a few days will bring a truck to remove it all. All that we ask is that the equipment is disconnected from the services and hopefully working. We really like refrigeration, mixers, sinks, prep tables and ovens. Initially please send images and an inventory. Call today on 07889 464583 or visit www.cateringresources.co.uk
With over 20,000 commercial catering items most of which can be delivered next day sourced from well known manufacturers and wholesalers, we can also help
Sims Contract Furniture Ltd - The First Port Of Call For Banquette Seating We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality.
up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com
Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you
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Property and Professional
Got Capital - Investing in Your Business! What makes Got Capital a different kind of financing option?
assurance assets. Got Capital offers Royalty Investments. The royalty is an agreed upon percentage of the business gross sales. It is a payment made by one party to another, for the use of a particular asset, service, product or in our case…a stellar investment! In exchange for Got Capital’s investment, the specific royalty percentage is directed out of the business revenue back to Got Capital until the agreed payback amount on the investment is fulfilled.
What are some of the typical uses for the finance Got Capital makes available? Got Capital does not limit the use of the funds, they can be utilized for any business purpose, some of the typical uses are: Low Cash Flow, Unexpected Expense, Business Expansion, Seizing Unexpected Business Opportunities
Can you provide an example of a great business you’ve worked with and the success they’ve had working with you? A newsagent owner contacted us after he was denied by several banks and funding companies, he only started his business (was trading for about 3 months) and had a ‘below average’ credit score. After speaking with him and looking at his sales so far, we saw an opportunity to invest in a passionate business owner and we approved a 10k investment that was funded on the same day. He since grew his business to a small empire, after recognising an opportunity in the vape business he purchased a nearby shop that was going out of business and turned it into a wonderful success. His sales grew from 15k monthly to close to 180k monthly, and he has a credit line of 150k with us. Another retailer, established for more than 20 years in his neighborhood, had a lower than expected winter and when he was hit by the increased taxes on tobacco products he needed an urjent 5k or he could lose his tobacco licence. He applied with us and got the funds on the same day, he is now doing great again and if he needs us he borrows and payoff
The Hospitality Business Mentor from The Bowden Group
when he likes in order to get a discount, using our flexible funding program.
Unlike banks or other finance companies, Got Capital requires no personal guarantee or collateral, the funding is sales-based, and approvals are based on the overall business performance review rather than a credit score or
In contrast, are you finding that many retailers are struggling with rising overheads and need shortterm financing?
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:
An unexpected slow in sales or if the business is under any financial pressure makes the owner have to consider whether raising further finance against personal assets is the solution.
How do you work with these businesses directly to ensure they remain viable? We believe that a long-term personal relationship is a key factor in any business’ success. Driven by a genuine commitment to each of our clients, every Got Capital customer is matched with an experienced Got Capital Account Manager. The goal is to provide small business owners with access to funds as their business’ need it while considering the overall business health and ability to grow. Furthermore, our blog section and curated content are updated frequently to make sure business owners always get the inside scoops of the industry.
1. Setting realistic targets for the business, and creating budgets and forecasts 2. Monitoring Sales, Gross Margins and Labour costs very closely 3. Mentoring the owners and/or managers of the business to help them achieve their objectives Other areas that David advises on include: • Marketing – general and specific (ie promo-
tions etc) • Human Resources (HR) including all the legislation, and disciplinary positions. • Reward and Bonus schemes – always linked to achievement of objectives • Customer Service - including Hospitality skills training Do contact David for an informal chat, or make an appointment to meet with him. Call David direct on: Mobile 07831 407984 or by email on email@example.com Visit the website at www.bowdengroup.co.uk or the Blogsite at www.hunterbowden.co.uk
The White Hart, Pulborough, West Sussex for Sale
How many independent retailers have you worked with previously and what difference have you made to their businesses?
Leading National Licensed Property Agents Guy Simmonds have been instructed to sell the highly impressive 16th century village inn; the White Hart, situated in the sought after and affluent location of Pulborough (overlooking the River Arun and next to Stopham Bridge). National Sales Director Martin McConnell said, “Our clients have refurbished and modernised this delightful pub throughout with no expense spared and during their ownership have achieved an extremely solid and well-established trading foundation which can be fully emulated; yet still offers massive potential to increase the turnover and profits by focussing on an intensive marketing campaign to promote the diversity of the premises for being used for weddings, parties and private functions etc” This imposing and traditional inn features a warm and relaxing Lounge Bar (circa 15+), a cosy Snug (circa 10), and 2 delightful versatile and multi-functional Restaurants (circa 30+ covers). There is also a fully equipped Commercial Catering Kitchen and the family accommodation briefly comprises: 3 good bedrooms, lounge, kitchenette, bathroom and shower room. There is also a good sized lawned Beer Garden (circa 100+) with an outside Bar and Patron’s car parking facilities for circa 25 cars. Price: £149,950. Tenure: Leasehold – 12 years remaining. Turnover: Advised current sales circa £600,000 (incl. VAT). Trade Split: 40% wet and 60% food. Rent: £36,000 per annum. Landlord: Enterprise Inns. Contact the agent, Guy Simmonds, on 01332 865112
11 Years Operating since 2007 £280M+ Business investments 12,000+ Funded businesses
What is the typical length of repayment? A popular misconception about royalties is that the repayments never stop. They do-- as soon as the agreed upon payback amount is fully paid, or if the business has ceased to trade. The length of an account is typically 6-9 months and varies, simply because our responsible approach in approving an investment amount and a flexible payment plan schedule corresponds to the business’ overall performance and specific needs for the benefit of the business’ success and growth.
What are the current trends in business financing? Are banks still wary of providing finance to many small businesses? Raising working capital is important in any business growth plan. Since the banking crises of 2008 and new rules being imposed raising finance has become more difficult and more of a hassle. Apply today! 020 3900 0664 or visit www.gotcapital.co.uk or see the advert on page 11.
ANDREW GREENWOOD T H E W E S T C O U N T RY S P E C I A L I S T S NE W
4 STAR GUEST HOUSE, OFFERING HIGH QUALITY, SELF-CATERING ACCOMMODATION, OCCUPYING ACCESSIBLE POSN, CONVENIENT FOR CITY CENTRE & STATION, SOUTHAMPTON. Substantial semi-det. prop circa 1908 with later rear extensions. Fully refurbished & modernised in recent yrs. Offering a home-away-from-home for long & short stay guests with shared kitchen & laundry facilities. 7 well-appointed en suite letting bedrooms, comfortably accommodate 12 guests. Desirable s/c 1 dble bed etc owners flat. Parking for 5/6 cars + gge. Run by H&W team. Retirement sale – same hands 13 yrs. Recorded gross T/O approx. £83,000 (inc VAT). EBITDA approx. £47,000. Accts avail. - £615,000 FREEHOLD (Ref. GH.3767)
BUSINESS TRANSFER AGENT
COFFEE SHOP & RETAIL BAKERS, WITH ADJOINING UNEXPLOITED CATERING/RETAIL UNIT, CURRENTLY TRADING AS A WARRENS BAKERY (PASTY) FRANCHISE – OPTIONAL, SITUATED AMIDST MULTIPLE SHOPPING MALL, CITY CENTRE, SOUTHAMPTON. Run entirely by staff. Opened in Oct 2017. Fitted out at cost of approx. £175,000. Located on first flr. Benefiting from continual flow of shoppers. Superbly equipped with seating for 40. Closed 5.30 pm. Takings between £2,500 & £5,000 pw. GP 65%. 10 yr lease from June 2017 at £25,000 p.a.x. – OIRO £100,000 + SAV (Ref. C.3765)
FORMER LIC. RESTAURANT PREMISES (NOT TRADING), WITH 2 BEDROOM FLAT ABOVE, CENTRE OF AFFLUENT VILLAGE, OVERTON, NR. BASINGSTOKE, HANTS. Character prop. dating back to early 1900s with Grade II Listed frontage. Initial dining area seats 35 & has a dispense bar & open fireplaces. Lge rear restaurant seats 60 & has small dance floor & French doors to trade garden. Good size kitchen with 3-phase. 2 dble bed flat above approached internally. 15 yr lease from March 2013 at current rental of £13,500 p.a.x. – PREMIUM £25,000 NB NOT SUITABLE FOR AN INDIAN RESTAURANT. (Ref. C.3764)
Traditional Licensed Daytime Cafe/Tea Garden Busy Devon Market Town Centre Main Cafe Seating 48 Customers Al Fresco Tea Garden Seating 40 3 Double Bed Owners Accommodation
Attractive and Well Presented Licensed Bistro Currently Trading on Evening Only Basis Tremendous Potential for Increased Trading Presented to High Standard Throughout Opportunity To Develop Own Trading Style
Impressive Award Winning Guest House Offering 7 Quality Letting Bedrooms Car Parking for 10 Vehicles Flexible 3 Bed Owners Accommodation Well Established with Impressive Trading Figures
LH £79,500 EAST DEVON COAST
Sought After East Devon Coastal Resort 5 Quality En-Suite Letting Bedrooms 2 Self-Contained Letting Apartments 3 Bedroom Owners Accommodation Impressive Levels of Trade & Profits
EXETER CITY CENTRE
Quality Café, Coffee Shop & Breakfast Venue Prominent Main Road Trading Position Main Seating Area (42), Pavement Seating Potential to Develop all Areas of Trade Established and Well Regarded Business
Substantial and Impressive Property 6 Ensuite Letting Bedrooms Letting Apartment and 1 Bedroom Letting Cottage Impressive Levels of Trade and Ongoing Bookings Exceptional Business Opportunity
• 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.andrewgreenwood.com romsey (01794) 522228
Extremely High Quality Licensed Coffee House Presented to an Exceptionally High Standard Impressive Levels of Trade and Profits Opportunity to Develop Own Style of Trading Excellent Levels of Year Round Regular Trade
Established Day Time Only Catering Business Well Presented Throughout Profitable Business Opportunity Potential to Develop All Aspects of The Trade Excellent Levels of Repeat Business
Unique North Devon Coastal Bistro, Bar & Café Prime Trading Position Overlooking Beach Bar & Restaurant (52), Sea View Terrace (12) Recently Refurbished to Exceptional Standard Trading Only 9 1/2 Months of the Year
THINKING OF SELLING? CALL FOR A FREE VALUATION
01392 201262 www.stonesmith.co.uk
Property and Professional
3 Fore Street, Totnes The Crown Inn, Heanor, Derbys on the Market Sold by Stonesmith Stonesmith are delighted to have handled the sale of this well presented, licensed café and restaurant, in the charming and historic market town of Totnes. The property is situated in a prime trading position at the lower end of Fore Street, the main shopping street, and a busy area within the centre of the highly sought after and historic South Devon market town of Totnes. The business was trading as a busy French Bakery, Patisserie and licensed Café. It has been purchased by a charity - Young Devon – who are proud to support thousands of young people every year, to thrive and flourish. The county wide charity will operate the café & kitchen in the heart of Totnes, which will enable them to support projects within Young Devon, whilst giving young people much needed experience to get ahead in the hospitality industry. Their Executive Chef Andy Jarrett is excited to be bringing his ideas to Totnes. There will be something for everyone, with fresh indulgent cakes to team up with fantastic tea and coffee, a great variety of cooked breakfasts as well as a tasty lunch menu available from 12 noon. All ingredients are sourced locally and sustainably. This is a particularly exciting development for the charity and Alison Jarrett who will manage the restaurant said “We are really excited to have this opportunity in Totnes, a beautiful town with a reputation as a foodie destination. All our dishes are based on a sustainable ingredient policy and we really hope the residents of Totnes and its many visitors will help us to make a difference to the lives of young people who need our support.” The leasehold of this business opportunity was sold by Stonesmith for an undisclosed figure off an asking price of £75,000. Full details and further information can be downloaded from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
This business is located in the bustling and populous Derbyshire market town of Heanor only 8 miles from Derby and a stones throw from the Nottinghamshire border. This substantial corner inn is of brick construction and sits beneath a pitched, tiled roof. An entrance to the front provides access to all the trading areas. These consist of: Open plan Bar area (c70+ plus standing) is a spacious and well-presented air-conditioned room with an elevated stage area in one corner, 3 x HDTV’s and a big retractable screen with projector. There is a central bar server of wood construction with 6 local cask ales on offer and even a piano sat to one side waiting to be played. Restaurant (c32 covers) has an elevated conservatory extension providing lovely views of the surrounding area and the garden below. There is a portable hot deck/carvery and double doors lead out onto a balcony area with stairs that lead down to the lovely al fresco
garden. There is a fully equipped commercial Catering Kitchen. Below ground floor Beer Cellar with 14 cask tilts. The owners’ accommodation is situated on the first floor and consists of a 1 double bedroom bedsit with shower room. On the 1st floor of the property are 6 delightful and well-presented en-suite letting rooms. To the rear of the property is a lovely grassed garden with a central block paved pathway and flagstone patio area. The garden has wooden picnic tables and wooden benches (circa 70+) and established shrubbery borders. To the side of the property is a covered smoking solution. Price: £340,000 Freehold. Tenure: Freehold. Turnover (annual): £181,016 (inc VAT) to March 2018. Wet:Dry split: 85% Wet / 9% Dry / 6% Accommodation Contact the agent, Guy Simmonds, on 01332 865112.
Two Torbay Businesses Sold by Bettesworths Award winning Licensed and Leisure Commercial Estate Agents Bettesworths are delighted to announce the sale of two catering establishments in Torbay. Sky Bar & Bistro in Paignton and the West Country Deli, located in Brixham.
cuisine alongside a range of cocktails, whilst introducing their own personal style to the business. The Sky bar was sold off an asking price of £14,950 for the leasehold interest including trade inventory. The West Country Deli is an awarding winning Deli offering a range of locally produced quality products along with an extensive range of artisan breads, jams & chutneys to compliment the comprehensive range of cheeses. The Café has
The Sky Bar & Bistro is an attractive café/bistro/bar premises with a high standard of décor and quality fixtures and fittings. The premises, which have an elegant and relaxed atmosphere with ‘on trend’ furnishings has been purchased by a local partnership who will be continuing in the same vein of providing excellent
internal seating for 16 and covered eating to the front for 12. The business has been bought by a local family off an asking price of £45,000 for the leasehold interest to include the trade inventory and goodwill. Genevieve Stringer, who heads the catering arm at Bettesworth commented, ‘The sale of these two businesses, while very different, show the continued interest in the purchase of quality catering businesses when competitively priced. It has been a pleasure to market them both and wish the new owners of the Sky Bar & Bistro and the West Country Deli every success in their new ventures and our outgoing clients continued success in their future endeavours’. For further information please contact Genevieve Stringer on 01803 212021 or email: firstname.lastname@example.org
• Stunning Grade II Listed, Late 18th Century Devonshire Country Inn • Situated in an Affluent Village, Less than a 15 Minute Drive from the City of Exeter • Exceptional Standard Throughout Should be Seen to be Appreciated • Stunning 5 Bed Owners Accommodation, Formerly Boutique Letting Rooms • Would Suit Owner Occupier Couple/Partnership/Chef
NR EXETER, DEVON
• Character Main Bar & Dining Room Restaurant/Function Room (Total 75 Covers) • Reception Room, Skittle Alley, Decked & Terraced Trade Gardens & Large Car Park • Wooden Annex with 4 Well Presented En Suite Letting Rooms • Self-Contained Flat Currently Let • Well Appointed 3 Bed Owners Accommodation with Separate Domestic Kitchen
NR ILMINSTER, SOMERSET
• Leasehold Home & Income Premises • Stylishly Refurbished in 2015 Including Commercial Kitchen Upgrade • Located on Busy Pedestrianised Shopping Street • Currently Closed & Ceased Trading • Perfect Turnkey Operation Suitable for a Variety of Catering Uses
DARTMOOR NATIONAL PARK
• Substantial & Historic Grade II Listed Traditional Village Inn • Situated within the Beautiful Dartmoor National Park • 9 Letting Rooms – 5 En Suite & 4 Sharing House Bathroom • 8 Person Bunk House to Rear • Separate Self-Contained Owners Apartment
For Sale: Extremely HighQuality Licensed Cafe and Coffee Shop, Teignmouth, Devon Stonesmith are delighted to be marketing the sale of The Old Java Coffee House; a thriving and extremely well-regarded daytime only cafe and coffee shop, presented to an exceptionally high standard throughout. The business offers potential for incoming operators to purchase an attractive and sought-after business with an excellent reputation with both locals and visitors alike. The Old Java Coffee House occupies a prominent trading position within the centre of the popular and busy South Devon coastal resort town of Teignmouth. Enjoying all the considerable commercial advantages of its prime town centre trading position amongst other complementary businesses and residential developments, the business is also located close to the main seafront with a busy footfall. Teignmouth is a well known popular seaside resort, situated on the north bank of the River Teign estuary. The ground floor lockup premises have been purposely fitted and equipped and are presented to an exceptionally high standard throughout with a modern contemporary feel. The attractive premises briefly comprise: - Main Cafe Area comfortably seating 40 customers; Pavement Area providing al fresco seating for 4 customers; substantial Customer Servery; Preparation Kitchen Area and various ancillary and welfare facilities. The Old Java Coffee House offers potential for incoming operators to develop their own style of trade to suit their own requirements and to take advantage of this well presented business in a prominent trading position within the busy town centre and close to the seafront. This exceptional leasehold business is for sale for £99,500. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
• Fabulous Hotel & Coaching Inn, situated in the Heart of Exmoor National Park • Substantial Piece of Real Estate with Character Trading Areas • 12 En-suite Letting Rooms, Separate Holiday Cottage, Owner’s Flat and Outhouses • Beautiful Position and Plot of Circa 1.8 Acres • Viewing is Essential to Appreciate this Unique Property and Business
EXMOOR NATIONAL PARK
• Well Known & Established Traditional “Olde Worlde” Tea Shoppe • Pretty Grade II Listed Building in Sought After Location in Beautiful South Hams • Trading Daytimes for 10 Months of the Year • Huge Potential to Introduce Evening Trading Hours & Premises License • Perfect Home and Income Premises with Spacious Owner’s Accommodation
• Thriving & Vibrant Bakery & Wholesale Business in Stunning South Hams • Award Winning Bakery & Convenience Store Located in Frogmore • Bakery & Sandwich Shop Located on Kingsbridge High Street • Two Established & Profitable Businesses Trading Throughout the Year • Viewing Highly Recommended
• Fish & Chip Takeaway Unit with Year Round Trade • Located in Large Residential Area within Parade of Shops • Trading Evenings Only Monday to Saturday • Huge Potential to Increase Trade • Offered to the Market Due to Owner Retirement
Micropub Steals the Scene as National New Tipping Legislation “Unnecessary Burden” Cider Pub Of The Year Champion New legelsation wil,l ban restaurants from keeping tips from staff under plans announced by Theresa May.
A former Blockbuster shop turned independent micropub has been named the National Cider Pub of Year 2018 by the Campaign for Real Ale (CAMRA). The Firkin Shed in Bournemouth is an independently-run pub, stocking the best selection of real ciders and perries, cask ales, mead and rum. In 2017, it won local Cider Pub of the Year and Beer Drinker’s Pub of the Year for the East Dorset branch area. Previously a Blockbusters store, the Firkin Shed opened its doors in 2015 and became the first micropub in Bournemouth. Using a shed for the bar, customers can choose from six constantly-changing cask ales and around 20 ciders from across the country. Beers are served straight from the cellar, which can be viewed through the window in the rear corridor. The micropub has been praised by customers for its cosy atmosphere, good music and strict no mobile phone policy, policed with a
£1 fine towards the Dorset and Somerset Air Ambulance for offenders (though photos are encouraged). Sarah Newson, National Cider Pub of the Year organiser says: “Since the National Cider Pub of the Year competition started in 2005, it has gone from strength to strength, with more branches taking part. “This year’s winner has only been open for three years, which is a great achievement. Paul Gray and his team have done brilliantly to convert a former video shop into a national award-winning and very popular
micropub in such a short time.” The Firkin Shed is run by expainter and decorator Paul Gray and his wife, Lisa. Paul says: “We’re truly thrilled to be receiving this award. We know we have a great range of locally produced real cider, but to be recognised as the National Cider Pub of the Year is more than we ever imagined. “Having been open for just over three years, we’re part of the new community of micropubs on the UK pub scene. The Firkin Shed is about people coming together in a safe, happy environment, with a friendly atmosphere and of course, a decent pint! “We actively buy from traditional cider makers and small producers, many of whom have cultivated their own orchards and share the same ethos. We hope that has been reflected in this award and that our success has shown there is a place for real cider in all pubs.”
There Is No Such Thing As Waste
bio-bean is a coffee recycling company founded in 2013 on the firm belief that there is no such thing as waste, just resources in the wrong place. bio-bean gives used coffee grounds a second life by recycling them into a range of bio-products. The UK drinks a lot of coffee, consuming 95 million cups every day. But did you know that this creates half a million tonnes of waste coffee grounds every year? Most of this waste ends up in landfill, emitting potent methane gas as it decomposes. bio-bean works with the waste management industry to collect these grounds from coffee shops, café chains, offices and transport hubs from across the UK. Because wet coffee grounds are heavy, disposing of them in general waste can be expensive - so recycling spent grounds with bio-bean can
reduce costs for businesses. It's also much better for the environment, producing 80% less emissions than landfill and 70% less than anaerobic digestion. At the world’s first coffee recycling factory in Cambridgeshire, bio-bean processes thousands of tonnes of coffee waste and converts it into Coffee Logs - perfect for stoves and woodburners. And it doesn't stop there - bio-bean’s R&D team is also exploring the many potential uses of oil extracted from the grounds. So if your business produces coffee waste, bio-bean would love to hear from you. Email email@example.com or call 0203 744 6500. More information can be found at www.bio-bean.com or see the advert on page 7.
The move follows a public outcry three years ago, when it emerged that many High Street chains regularly kept up to to 10% of tips paid by credit and debit card. The government has said that “while most employers act in good faith, in some sectors evidence points towards poor tipping practices, including excessive deductions being made from tips left by customers.”
“New legislation, to be introduced at the earliest opportunity, will set out that tips must go to the workers providing the service.This legislation will ensure workers get the tips they deserve and give consumers reassurance that the money they leave in good faith to reward good service is going to the staff, as they intended – ensuring that hard work is rewarded.” However, UKHospitality has warned that any new statutory legislation regarding tipping is an unnecessary burden. The trade body has also highlighted voluntary measures already undertaken by UKHospitality and the wider sector to ensure fair practice.
UKHospitality has provided its members with a code of practice, approved by Unite, which promotes the fair distribution of tips among staff. UKHospitality Chief Executive Kate Nicholls said: “The hospitality sector took immediate voluntary action to improve transparency and address concerns around the treatment of tips when the issue was first raised. UKHospitality and Unite have developed an industry Code of Practice which deals with the fair distribution of tips among all staff, not just waiters. As a result, best practice has been widely promoted across the sector.
“Some smaller businesses may retain a small proportion of tips to cover the costs of credit card charges and processing payments – but this is a small amount and the practice has been approved by Unite. At a time when costs are mounting for operators in the sector, the Government must be careful about introducing additional legislation. There is no evidence that further legislation, which may have unforeseen consequences for staff, is necessary at this time.
Hotels4Homeless Launches A new campaign “Hotels4Homeless” launched in September bringing the hotel and homeless sectors together to benefit some of society’s most disadvantaged. The campaign is the brainchild of Maiden Voyage founder Carolyn Pearson. Pearson said “Sometimes, the most simple ideas are the best. The idea came about when I was volunteering for a local homeless charity. The charity knew that we worked closely with the hotel sector and asked if some of our hotel partners might be willing to donate old duvets for their clients. The idea grew from there and over 200 people have benefited from donations of bedding, furniture and electrical items as they move back into their own accommodation.” Hotels including Oulton Hall in Leeds, The Leopold Hotel in
Sheffield and Clayton Hotel at Manchester Airport have all donated items during their refurbishment programmes. The campaign is also environmentally friendly as it stops unused items ending up in landfill. This conscious recycling
makes sense on many levels. Hotels that support the campaign are featured on maidenvoyage.com and it’s Pearson’s wish that this will inspire the hospitality industry as a whole to get onboard and make Hotels4Homeless a natural part of their refurbishment programmes. The sector is also in desperate need of personal care and cleaning products so it is Pearson’s hope that unused stock will also be donated. Chris Walker, Chief Executive at homeless charity Calderdale Smartmove said “We’ve been delighted to work with Maiden Voyage on the Hotels for Homeless campaign. It has helped to ensure that those most in need are benefitting when items that would previously have gone to landfill can be put to better use.” Maiden Voyage is encouraging hotels that wish to support the Hotels4Homeless campaign to contact their local homeless charities in the first instance.
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
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:
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.
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.
Issue #217 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...
Published on Oct 18, 2018
Issue #217 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...