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Editor's Viewpoint

CLHNews

CLHNews

ISSUE 219

DECEMBER 2018

07831 407984 or

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HOTELS, RESTAURANTS, PUBS & CATERING

The number of foodservice establishments in the UK, including restaurants, pubs, bars and clubs, has fallen by 3.2% year-on-year to September 2018 according to the new edition of the Market Growth Monitor from CGA and AlixPartners. However, drink-led pubs fared better, thanks to the football World Cup and hot Summer. The number of restaurants in Britain slipped by 2.0% equivalent to more than ten closures a week. The exclusive research shows that Britain had a total of 26,892 restaurants at September. The net fall of 539 restaurants marks an acceleration of closures since the start of 2018 when the restaurant sector was still in year on year growth. The Market Growth Monitor uncovers a clear divide in the restaurant sector’s fortunes in 2018. Independentlyowned restaurants fell in number by 2.6% in the year to September—but managed restaurants recorded a modest increase of 1.0%, despite news of closures and CVAs from

some leading casual dining brands. However, after several years of spectacular growth, supply is clearly now settling back to levels that more accurately reflect demand, at the end of a year characterised by rising food, property and people costs, fierce competition and signs of saturation in some areas. Across all licensed premises, including pubs, bars, clubs and hotels as well as restaurants, Britain’s total stood at 118,905 at September 2018—a 3.2% fall year on year. Pubs and bars have closed at a faster pace than restaurants, with numbers tumbling 11.3% in the last five years—equivalent to around 24 closures a week. But CGA research also reveals evidence that pubs and bars with a strong drinks offer are now performing better than for some time, following a summer boosted by warm weather and the football World Cup.

Other findings from the report include: • The north of England has seen a 2.8% fall in licensed premises in the last year—significantly lower than the decline of 4.0% in the South. • The pace of closures over the year has been higher in rural areas of Britain (3.6%) than on high streets (2.6%). • Some city centres continue to grow their numbers of restaurants, pubs and bars—including Birmingham, which added 25 in the year to September.

(Continued on page 3...)

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If your business IS profitable, but you need it to be MORE Profitable, David Hunter can do this for you. David will ‘’benchmark’’ your business against the current market, and will tell you what SHOULD and CAN be achieved by that particular and individual business. David will work with you and your Team to deliver that essential improvement in Profitability.

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2

Caterer, Licensee & Hotelier

Editor's Viewpoint

December 2018

Welcome to the December 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! I would draw your attention to our lead story and the number of restaurants pubs bars and clubs which have closed during the past year. It doesn’t make good reading! Unfortunately when it comes to restaurants it would EDITOR appear that the independent sector has borne the brunt, however it does appear clear that the multisite groups are feeling the pinch as well after years of over expansion. Another alarming statistic was the number of pubs and bars that have closed over 11% in the past five years, equating to 24 closures a week, but it would appear that the World Cup and the wonderful Summer we have had has helped stem the closure rate. So what will 2019 bring? Well I’ll stick my neck out here, I think that despite recent reports of a small growth in the sector, the multioutlet casual dining sector is going to have a pretty tough 2019. A few have only recently undertaken CVA’s and are probably still stuck with underperforming parts of their estate. And in this saturated market, only the best will survive and a few will fold. I also think this will be good news for the independent sector, but only for the “shrewd” independents! One of my favourite quotes is a Darwin quote “it is not the strongest or most intelligent who can survive but those who can best manage change”. If you do exactly the same in 2019 as you did in 2018 expect the same results! And I don’t know about you, but we want an infinitely better 2019 than 2018. Growth in 2019 may very well be on our own doorstep. There are already rumours of an EU levy on Britons visiting European countries, which I think is absolutely outrageous, and if implemented will see I believe a surge in “staycations”, which will be great for the industry. The World Cup and the wonderful summer we had this year was an absolute boon for the hospitality industry, and there is no reason why that cannot be repeated next year with STAYCATION. We very much hope to continue to provide up-to-date industry news, and also in-depth professional comment, guidance, tips and advice on how the independent sector can adapt, grow. Those who want to survive really have to be at the top of the game next year, however one can often, as an independent operator, feel very isolated without the support of a corporate head office to assist in issues such as promotions and marketing, human resources, environmental health, legislation, purchasing, the list can seem endless and I know when I made the transition from working for one of the country’s largest steakhouse chains to having my own bar restaurant, I made so many costly mistakes which with hindsight could easily have been avoided. So we will do our bit! Another part of our service is digital promotion for our advertisers, without our valued advertisers we would not be able to continue, and I would ask you to sign up online for our twice-weekly digital newsletter, bringing you a roundup of the industry’s latest News plus offers from our reliable and trusted advertisers. This enables us to continue our free to trade publication and provide the best possible service to our advertisers, so please sign up at www.catererlicensee.com and please follow us on Twitter! @CLHNEWS we want as many followers as possible! Nothing more to say than all the very best wishes for Christmas and the New Year, and thank you kindly to advertisers, contributors, and readers for your valued support!

Peter Adams

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EDITOR Peter Adams

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PRODUCTION & WEB ADMIN Shelly Roche Published by


December 2018

Pub & Restaurant Numbers Fall 3% in a Year (...CONTINUED FROM PAGE 1)

CGA vice president Peter Martin said: “The eating out sector has been of the UK economy’s biggest success stories of the last decade, with casual dining brands growing at a phenomenal rate. But as our latest Market Growth Monitor shows, there are clearly limits to the country’s capacity. We have seen a steady flow of pub and bar closures for many years now, but the restaurant sector is now going through its own clear out.” He added: “The bulk of closures are from independents, while managed groups remain in growth—and this trend is welcome news for some of them, since it eases over-capacity and frees up more property. But these figures are a reminder that all restaurant brands need a well defined and brilliantly executed offer if they are to succeed in a

CLH News

3

01704 229266 enquiries@pottedshrimp.co.uk www.pottedshrimp.co.uk

survival of the fittest in 2019.”

James Peet's potted shrimps are produced using only carefully selected brown shrimps from UK inshore waters.

AlixPartners managing director Graeme Smith said: “The figures in this edition of the Market Growth Monitor again illustrate that space remains for ambitious and innovative businesses to expand in areas outside of London. Pockets of growth are still to be found for businesses with a highly differentiated offer and strong focus on the guest experience.” He added: “As ever, for operators to succeed, they need to show a deep understanding of their local communities and what will work for their customer base. Those who fail to meet these expectations will inevitably fall by the wayside. But for businesses in the sector looking to grow, there remain a multitude of options across both equity and debt and investors continue to see attractive opportunities.”

Homeless Charity Calls on Caterers & Chefs to Volunteer Over The Christmas Period especially isolating to not have a place to call home. Extra support from the public is critical for the work both charities do to help homeless people during the festive season.

Crisis will provide services at more than 15 centres across Britain offering food, clothing, advice and support with health, housing, employment and benefits.

Jenny Plant, kitchen co-ordinator and volunteer, said: “Overseeing the busy kitchen service at Crisis’s Christmas centres is something I look forward to all year. It can be hard work getting everything prepared but whether I’m taking a delivery or checking if the chefs have everything they need to be able to provide healthy homecooked meals, it’s all part of the fun.

Homelessness is devastating, and a dog can be the only companion for someone who doesn’t have a place to call home. Crisis and Mayhew have been working together for 11 years to bring warmth and support to homeless people and their dogs. This year, the two charities have collaborated on an extra special initiative – a range of four virtual gifts designed to make a real difference to vulnerable owners and their pets. Supporters can choose to donate £5, £10, £15 or £20 and, with proceeds split equally between Crisis and Mayhew, can help both charities fund much needed items and services for homeless people and their dogs. A few examples range from providing a cup of tea and a canine health check to a warm coat and help accessing a practical skills course. During the Christmas period, it can feel

shrimp to a level where he has been awarded a top 50 accolade at the Great Taste Awards 2017.

“Volunteering with Crisis becomes even more fulfilling when you see the positive impact it has on the guests. Over the week, regular hot meals, a good night’s rest and the chance to chat and make friends does wonders for their self-esteem and wellbeing. This in turn helps them to engage with the support services available and start their journey away from homelessness.” The centres run from 22–29 December across London, Birmingham, Coventry, Newcastle and Edinburgh. Last year the volunteer catering team served 33,659 meals. Jon Sparkes, chief executive of Crisis, said: “Crisis’ work is year-round, but when it comes to our Christmas centres it’s down to the generosity of our fantastic volunteers that we’re able to provide a safe and supportive place for those with nowhere to turn over the holidays.” To register visit crisis.org.uk/volunteer

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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Caterer, Licensee & Hotelier

December 2018

What’s The Real Cost Of Labour In The Hospitality Industry? The UK hospitality industry is facing pressure from all sides, what with increases in business rates, rents, price inflation on produce and increases in labour costs. So, how as an industry do we decrease the biggest cost of all – labour, without cutting back on customer service? Here Matthew Khoury, CEO of LOKE, the tailor-made loyalty, ordering and payment app for the hospitality industry, comments on how operators can reduce labour costs through the implementation of technology, which not only saves time and money for a hospitality operator but also enhances the overall customer experience.

DO WE NEED TO BE RETURNING TO AN ERA OF SELF-SERVICE? The first ‘self-service’ restaurant of real scale was Portuguese inspired restaurant, Nando’s. Customers ordered at the till with their table number and then helped themselves to cutlery and bottomless drinks at a separate counter. At the time, this style of quick-service in a casual dining setting was considered both innovative and indeed unique. Fast forward to 2018, and this has now become the norm. Today, we live in a world where consumers need everything instantly and with no hassle. Because of this, what we’re seeing is a steady increase in the use of mobile payments apps which allow customers to control their orders and payments from start to finish. It is no secret that labour costs are the most expensive component of the hospitality industry. In order to reduce these costs, operators are having to turn to technology - whether in the extreme form of chefs becoming robots, or by removing team members from the bar or table service, replacing them instead with kiosk screens, or putting the power of payments directly into the hands of customers through their phones. Operators need to look at what technology they can implement to help deliver service, ordering and payments more efficiently, whilst

reducing labour costs. An obvious step is through customer mobile transactions. To give you an example, JD Wetherspoon and Wagamama both have apps that allow their customers to order and pay at table, which streamlines the process, ensuring it is quicker for staff and easier for customers. Ideally an operator would be on key aggregator apps such as UberEats and Deliveroo that can drive revenue for home delivery but also have own branded solutions to personalise the customer experience, which will drive in store transactions, higher average spends and optimise labour efficiency.

KEEP IT QUICK, KEEP IT SIMPLE The two most important functions of the payment or ordering process is that it is fast and simple. Let the customer pay easily and be rewarded for the continual investment to your brand. The beauty for operators is that all important turn of tables to drive revenue. Implementing alternative payment methods such as mobile payments or order at table can improve operational efficiencies and the overall customer experience. It was reported that a pub in Manchester saved over 40 hours of management time a week, purely by enabling contactless and ditching cash in their pub – a win, win, situation for this operator.

KEEPING CUSTOMERS HAPPY WITH LESS STAFF? Put simply, operators need to be managing their resources wisely. The absolute focus for front-of-house teams should be all about delivering a sublime customer experience. Operators shouldn’t be implementing any cost saving strategies at the expense of the customer and technology shouldn’t come into play unless it enhances the overall customer experience. Mobile payments not only encourage customers to spend more but also plays a huge role in reducing labour costs, whilst improving efficiencies and speed of service. Implementing order at table via the customers mobile can automate the work of team members, freeing up front-of-house teams to focus on customer satisfaction, rather than just taking orders and delivering refills. They key reasons operators implement this solution is to remove

the need for a staff member to take the order, reducing labour costs and to remove lost revenue opportunities whereby the customer is deterred from ordering because the staff member/s are too busy or not to be seen. This allows restaurant operators to bring in significantly more revenue, with features programmed to generate increased sales, whilst keeping labour costs down. It also makes it easier for operators to promote new dishes and higher value dishes – so yet again, another win, win for the operator. No operator wants to remove customer and staff interaction, and most pride themselves on the quality of service they provide. But what I believe operators fail to miss is that customers get most frustrated when the team member is too busy to give the attention they would like, when they simply want another round of beers or the bill. So instead of providing tools to improve customer satisfaction and prevent missed revenue opportunities they live on an old notion that their staff will do it better. Meanwhile the innovators and adopters of the industry thrive using technology that squeezes every % of profit whilst further deepening the customer relationship and experience.

IS IT TIME FOR ROBOT CHEFS? Minimum wage increases is the main reason operators are looking to technology to reduce costs. Automation and robotics have been present in restaurants for some time now automating everything from orders and delivery to cooking, rota scheduling and drone deliveries - we’ve seen it all. Whilst robot chefs do already exist and would appear to be the perfect fit particularly in a QSR environment, they won’t work across every style of service. Some customers want an ‘in and out’ style experience such as Nando’s, whilst others are looking for attentive customer service, such as fine dining restaurants or premium casual dining. The trick when it comes to technology, is knowing the balance of what customers want – ultimately, operators need to be looking at what saves them time and money, and implementing pay-at-table mobile payment or ordering apps is a fantastic way to strike this balance. For further information about LOKE, visit https://loke.global/ or call +44 7884 058 797

Leading UK Touchscreen Entertainment Provider To Offer Free Consultations And Heavy Discounts Ahead Of The Festive Season

The UK pioneer in touchscreen entertainment is offering an early Christmas present in the form of free consultations and a £500 discount to prospective customers ahead of the festive period. Mediatheme is offering the special packages to those in the pub, entertainment, hospitality and holiday sectors in the build-up to Christmas and New Year. The Oakham-based company’s touchscreen entertainment system, ‘The Entertainer’, provides instant access to an array of games, music and quizzes, as well as bingo and Karaoke. Murray Rorison, head of operations at Mediatheme, said: “We want to give an early Christmas gift to businesses that would benefit from our services. Our free consultations will provide prospective customers with the chance to learn more about us and how The Entertainer can make their businesses stand out from the crowd this winter. “This is a great opportunity to take advantage of our innovative system – one that meets the constantly changing market requirements as technology, social habits and tastes evolve.” Founded in 2002, Mediatheme is backed by an experienced team of product development engineers, who ensure the range of features in its entertainment and jukebox systems remain innovative business propositions. Murray concluded: “By using one of our systems, licensees and leisure venue operators cannot only achieve considerable improvements in footfall, but also benefit from increased advertising revenue.” To take advantage of the special £500 discount promotion, which runs until Christmas Eve, call 01572 771363 or email info@mediatheme.com. For more information on Mediatheme, visit www.mediatheme.com


Small Pubs Close as Chains Focus on Big Bars Since 2008, nearly a quarter of pubs in the UK have closed – but the turnover of the pub industry is holding up and employment is on the rise according to a report. More than 11,000 pubs have closed in the UK in the last decade – a fall of almost a quarter (23%). Office for National Statistics (ONS) analysis shows that it’s small pubs that are disappearing, as the big pub chains consolidate their businesses around bigger bars. The closure of British pubs is a well-known story. Organisations like the Campaign for Real Ale (CAMRA) and the British Beer and Pub Associationhave charted the disappearance of pubs for many years. ONS data confirm the large fall in the number of pubs, from around 50,000 pubs in 2008 to around 39,000 pubs in 2018.

ALMOST ONE IN FOUR PUBS HAVE CLOSED SINCE 2008 But these figures don’t tell the full story of how the UK pub trade is doing. Although lots of pubs have closed, the total turnover of pubs and bars has held up, remaining flat since 2008, once inflation is taken into account. The remaining pubs and bars appear to have soaked up the custom from those pubs that have closed down.

TURNOVER STABLE SINCE RECESSION Employment figures back this up: while the number of jobs in pubs dipped during the economic downturn, there are now 6% more jobs in pubs and bars than there were in 2008. The largest increases have been in bigger pubs

(those with 10 or more employees). This may be because pubs are increasingly focussed on serving food as well as drink, which requires more waiting and kitchen staff.

MORE JOBS IN PUBS, ESPECIALLY BIG ONES In 2008, pubs in the UK had a median number of five employees. By 2018, partly due to the closure of many smaller pubs, this had increased to eight employees. The rise in employment has been more pronounced in rural pubs, where in 2018 total employment in England and Wales is up 17% compared with 2008. In contrast, total employment in urban pubs rose by only 4% over the same period. Most jobs in the sector are low paid: around 70% of workers in pubs and bars are paid less than the Living Wage Foundation’s Living Wage. This rate, currently £10.55 per hour in London and £9 per hour elsewhere, is sometimes called the “real” living wage, and is based upon full-time workers being able to afford a basic set of goods and services. CAMRA’s Chief Campaigns and Communications Officer Tom Stainer said: “These shocking new figures show the huge loss that has been felt by communities up and down the country as beloved locals have closed down. By focussing on the stability of turnover from pubs and bars since the recession this study fails to measure the loss of the benefits that local pubs bring to their communities. Pubs play a unique role in offering a social environment to enjoy a drink with friends, they help combat isolation and loneliness and help people feel connected to their community.

December 2018

CLH News

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“With a quarter of pubs closing in the last decade, we need the government to act now to save our pubs from extinction. “That’s why CAMRA has launched a three-point plan to save the Great British pub, calling for urgent reform to business rates, an urgent and full review of the Pubs Code, and a lower rate of duty for beer sold in pubs.” Beer and Pub Association chief executive Brigid Simmonds commented: “This new report from the Office for National Statistics (ONS) reflects our own data and research which shows that many pubs are struggling. “Pubs face a number of cost pressures, from high taxes in the form of beer duty, VAT and business rates, to wage increases and food inflation. This means they are under increasing financial pressure from every angle, which is driving closures. “The pub sector is proud of its role as a major UK employer and so the ONS data showing that pubs are employing more people than ever before is welcome news. This reflects that many smaller pubs are closing and larger pubs will inevitably employ more people. Pubs are also diversifying their offer to create an experience that appeals to the changing needs of consumers, hence the transition towards more food and entertainment-led establishments. Pubs now serve one billion meals each year and have 50,000 bedrooms. They are a vital part of both our international and domestic tourism market. “Unless more is done to help alleviate the cost pressures pubs face however, they will continue to close and jobs will be lost. Under the beer duty escalator alone (2008-2013), beer tax rose by 42%. During that time beer sales fell by 24% in pubs. This caused 5,000 pubs to close. “The Chancellor’s decision in the Budget to freeze beer tax and lower business rates for thousands of pubs will make a real difference to the viability of the sector moving forward – particularly the local, community pubs that the ONS data shows are disappearing.

Food Hygiene for Your Business - Don’t Be Caught Out

6. Stop and look: Use visual signs of doneness when a thermometer is not used, for example clear juices run from meat and poultry, not pink. Shellfish should be opaque and fish flakes easily with a fork EHO compliant and will save you the constant headache 7. Food thermometers: Use a food thermometer when you ries lie in pubs, restaurants, café’s and takeaways. The party season here, and the Food Standard Agency of manually recording the temperature of each of your (FSA) is reminding operators as they prepare for one of can and be aware of the minimum Cooking The positive news was that the general overall trend fridges and freezers. Live email or text alerts will be sent their busiest times of the year to ensure that their food Temperatures for each item. It can also be very useful to for concern has decreased since surveys began in 2010. should a unit’s parameters be breached, meaning no matis safe to eat. monitor your cold storage units, various monitoring sysHowever the tragic case in 2012 when a pub served Christmas is a period when there is a peak in food poi- lunch to 128 customers, resulting in thirty-three of them ter where you are, you will have the time to eliminate tem exist that allow you to monitor fridge and freezer any stock losses. Saving you both time and money.” soning cases says the FSA and, although this can in some suffering food poisoning, has kept food safety high on the temperatures 24/7, meaning no more inaccurate temperpart be attributed to blunders at home, it can also go ature data – heres a link for more info http://www.logiagenda, particularly at this time of year. Turkeys prepared HERE ARE OUR TOP 10 WAYS TO ENSURE hand-in-hand with caterers operating at full stretch, often the day before at the pub were not cooled properly after FOOD SAFETY IN YOUR KITCHEN. call.co/solutions/digi-honeycomb/ outside the scope of their usual day-to-day operations. cooking and not adequately reheated before being served 8. Storage is key: Store raw meat, poultry and seafood tight1. Wash your hands: Always wash your hands with hot to the guests. Good food hygiene is essential to make sure that the ly wrapped on the bottom shelf of the refrigerator. This soapy water for at least 20 seconds before and after food you serve is safe to eat. It helps prevent food poiprevents the raw juices from dripping on other food. Clostridium perfringens bacterium, a common cause of handling food. soning. Particularly when catering for multiple, large food poisoning, was later found in samples taken from 9. You can’t clean with a dirty cloth: Replace and wash dish 2. 2 Hour Rule: Refrigerate or freeze perishables, prepared groups, operators need to provide a large number of the diners who fell ill, resulting in a fatality and the pub towels and sponges often to prevent the spread of harmfood and leftovers within 2 hours. Do not leave them sitmeals, all at the same time, and all to the same high stan- manager and the chef being jailed. ful bacteria throughout the kitchen. Use paper towels to ting out at room temperature. dards. This increases the pressure on staff in the kitchen, dry washed hands after handling raw foods. Maintaining strict temperature parameters is vital to making it easier to forget to carry out scheduled food 3. Thaw goods correctly: Always thaw food in the refrigeraensure fresh tasting produce, says Ian Morris, managing 10. Finally, handle leftovers carefully: The inevitability of leftsafety checks at the correct time simply due to the huge tor. Never defrost food at room temperature on the counDirector of temperature monitoring specialists Logicall. overs is something we all look forward to on occasion, amount of other things going on. Managers and head tertop. “Our robust data loggers are small enough to fit into any however if not handled with care you could be very dischefs have less time available to supervise staff or to cold storage unit ensuring temperature data is recorded, 4. Clean with care: Wash cutting boards and knives with hot appointed by the outcome. Be sure to eat the leftovers check that food hygiene processes are being followed soapy water after food preparation, especially after cutmonitored and analysed throughout the entire cold within four days of cooking and be sure to have two cutcorrectly. ting raw meat, poultry or seafood. chain. All records comply to HACCP procedures and are ting boards in the kitchen- one for raw meats and one According to the FSA Biannual Public Attitudes Tracker accessible from anywhere, anytime. Perfect for a catering 5. Never risk raw: Never place food on the same plate or for ready-to-eat foods. This will minimise the risk of in 2017 over one third of consumers rate food hygiene establishment with a clear view on food safety. Once cutting board that previously held raw meat, poultry or cross-contamination within your home. as their main fear, and almost half (45%) of those cusinstalled our system will automatically record temperaseafood unless the cutting board has been thoroughly For further details see Logicall advert page 10. tomers with concerns about food hygiene said their wor- ture data at intervals chosen by you. All the data is fully washed.

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6

Caterer, Licensee & Hotelier

December 2018

Marriott’s Data Breach Points to Cybersecurity Regale Microwaves Flying High Over the USA Complacency,” Stealthcare Expert Says The recent Marriott data breach risked the privacy and creditworthiness of a half-billion guests who have stayed at the hotel chain since 2014, including those who booked through the Starwood reservation system that includes St. Regis, Westin, Sheraton and W Hotels.

customer privacy is compromised. Marriott’s data breach typifies corporate cybersecurity complacency. However, the hospitality industry ought to fully understand the relationship between guest privacy and brand equity. Breaching the privacy of prominent guests, for example, is worse than discovering bedbugs. Sadly, the attitude in too many C-suites falls along the lines of ‘we’ll worry about it later.’”

While Starwood had been breached in 2014, Marriott bought trouble when it acquired the brand in 2016 without discovering the hack.

Marriott’s (Nasdaq/MAR) stock fell nearly 6% on news of the breach and has so far only recovered half the loss. What’s, Murphy, Falcon & Murphy, with their co-counsel Morgan & Morgan, has filed a national class action lawsuit against Marriott. The lead attorneys are claiming the 5,700-property hotel chain, "failed to ensure the integrity of its servers and to properly safeguard consumers' highly sensitive and confidential information."

To this day, Marriott does not know whether the hackers were able to decrypt the stolen credit card information, creating a ticking timebomb for guests and the card-issuing banks. “Despite the consequences, Marriott’s corporate response has been shockingly blasé in news reports, especially considering Marriott did not even know about the four-year-old 2014 breach until last week,” said Jeremy Samide, CEO of Stealthcare, a global cybersecurity firm that created the Zero Day Live, threat intelligence platform, which, “would have detected the threat and immediately mounted a defense to protect guest privacy.” Bruce Croxon, cofounder of Round 13 Capital, agrees with Samide on the Marriott breach, telling Bloomberg; there's a "whole new cadre" of security firms pitching a preventative, rather than a reactive, service. “Companies haven't yet realized the need for getting ahead of these security compromises as opposed to merely patching breaches as they occur.” Added Samide, “Marriott’s biggest failure—and they are not alone—was that their due diligence did not red flag the hack in advance when acquiring a third-party asset, in this case the Starwood brand.” Hospitality Industry privacy standards failure Samide emphasized, “Healthcare, law firms, banking and a few other industries understand the impact on consumer and shareholder confidence when

Zero Day Live was engineered by an international cybersecurity think tank and artificial intelligence research initiative. It was built by cybersecurity experts, upgraded by hardcore hackers, and launched by Stealthcare as a cyber threat intelligence platform two years ago. Samide explained, “Our goal was to far exceed ordinary cybersecurity vendors that merely provide access to information. We wanted to offer anticipatory, content-based customized intelligence and succeeded with Zero Day Live. We deliver daily predictive analytics to our clients of impending threats and provide the countermeasures to prevent the loss of data worth millions of dollars, intellectual property, reputation and financial assets.” Stealthcare has changed the paradigm in cybersecurity from defense to offense through early warning and threat assessment that relies on machine learning and human intelligence, giving clients the tools, they need to respond quickly and effectively to the most sophisticated cyberattacks. Cybersecurity trade magazine Riskemy recently reported that Zero Day Live, “Spotted early warning signs of massive cyberattacks, including the WannaCry ransomware of 2017, the 2016 Dyn cyberattack, and attacks on both the Democratic and Republican National Committees that began in 2015.”

Due to the outstanding success of the Microsave® Cavity Liners in the UK and with over 15000 units currently in use every day, Panasonic UK recognised the benefit of the Cavity Liners and with Panasonic Japan’s blessing, it has now become an ‘authorised accessory’ (NE-CPS2A-EU and NE-CPS3A) for their range of compact commercial microwave ovens and now it has gone from strength to strength in Europe as well as in the UK. Now, Panasonic USA, who are exhibiting at the 2019 NAFEM show Florida in February 2019, are to introduce the Microsave® Cavity Liner into the US market for their range of commercial microwave ovens which contains five different models. The Directors of Regale will be flying over to Florida in February to help introduce the liners on Panasonic‘s stand number 944. The USA have more compact models on offer than the UK with higher power levels and still being able to plug them straight into the mains sockets without having to ‘hardwire’ them in - meaning a greater audience for the Cavity Liners! Patrick Bray, Managing Director of Regale said “We are looking forward to launching our Panasonic Liners into the USA and greatly appreciate the efforts put in by Panasonic US to start the ball rolling for us. We are convinced that it will become a huge success over there like it has been in the UK simply in the fact that not only does it save money on unnecessary repairs, but saves a great deal of cleaning time, especially in busy locations where they have several microwaves on the go for 12 hours or more a day. Another fact is that it adds to the hygiene maintenance and is more environmentally friendly cutting down on cleaning materials. We are so convinced of the success that we have already commissioned a brand new four ton tool to be made to USA specification and have appointed a top class injection moulding company in Chicago to commence production over in the States so that in the future we can cut down on transportation costs and possible import duties. We hope to be in full production by the middle of 2019”. Jokingly he added “You never know, if all goes accordingly to plan, I may be able to open a ‘Regale’ office over there running it myself!” See the advert on pages 18-19 for details.

All We Want For Christmas Could Be 60,000 Waiters, Housekeepers, Chefs & Bar Staff – Adia Analysis Reveals A detailed analysis of Christmas and New Year staffing requirements from hospitality companies has revealed where the greatest need may be this holiday season. The analysis by Adia of temporary posts placed through its platform shows that 47% of companies are looking for waiting staff; 19% for housekeeping staff; 18% are looking for chefs and 16% are looking for bar staff. Given that there are almost 123,000 licensed premises in Britain, even if only half of those are open on Christmas Day, and it is likely to be much more than that, should each require only one temporary member of staff, it could mean the industry will be looking for up to 60,000 temporary workers to tide them over the holiday period. Adia’s UK Country Manager Terry Payne says: “At a time of some eco-

nomic uncertainty, having the staff in place that enables them to capitalise on the commercial opportunity that the holiday period represents is critical for hospitality businesses. It is essential to ensure that you have enough staff to ensure that customers receive the best possible experience, are served promptly and the business operates efficiently during this peak period”. Part of the Adecco Group, the world's leading provider of temporary staffing, permanent placement, career transition and talent development, the Adia app enables businesses to meet the growing demand for temporary staff by leveraging the advantages of the Now Economy by accessing previously untapped quality candidates for short-term need; for events, where demand for staff will naturally fluctuate, all the way through to the

more traditional requirements during periods of peak demand. Built on leading edge technology, employers can use the Adia app to hire new staff, plan shifts, issue contracts and approve timesheets all from a single platform. Businesses can register in a matter of minutes, and can begin hiring staff as soon as their account is verified. The Adia analysis comes at a time when the AA reports that the number of Britons planning to eat out on Christmas Day looks set to more than treble this year. Their poll of 20,000 people found that 10% plan to enjoy their Christmas dinner in a pub or restaurant, compared to 3% last year. The AA also asked 350 restaurateurs about their expectations, with 70% saying they were fully booked on Christmas Day, a 10% increase on last year. www.adia.com


More Than 8 In 10 Disabled People Face Difficulties In Pubs and Bars

More than 8 in 10 disabled people facing challenges accessing pubs and bars, according to those who took part in a survey by Leonard Cheshire disability charity.

Almost half of those surveyed (45%) said they had experienced a negative attitude from staff, while a third of survey respondents (35%) said they have faced negative attitudes from customers. ‘I find security staff treat me like a health and safety risk,’ said one survey respondent. Another commented: “People stand looking at you, blocking the way. [You have] difficulty hearing what is being said.” For some, it was enough to stop them going out altogether, with Stewart from Birmingham, saying it: ‘stops me meeting and sharing experiences with friends.’ Beyond staffing issues, for people with a range of disabilities, it was pub layouts, toilets, menus, bar heights and step-free access that also proved to be the sticking points. Leonard Cheshire wrote to three of the leading pub and bars companies, as well as contacting another via their website, to find out about their disabled customer provisions. Only Wetherspoons responded and encouragingly their spokesman Eddie Gershon said: ‘We are proud of the facilities that we offer to our customers with disabilities. ‘Our aim is to make each and every one of them as welcome in our pubs as possible.

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‘We are especially proud of the Changing Places facilities in a number of our pubs which are very welcomed by the people and their families who need them. ‘We are looking to add more Changing Places in our pubs in the near future.’ But even if pubs adapt, a culture change also depends non-disabled customers. As one respondent revealed: ‘It does not feel socially acceptable to ask somebody for a seat in a pub. ‘I do not use a wheelchair, walking stick or other mobility aid and yet I have chronic pain and a physical disability, so I can’t stand up for long periods. ‘This “invisible” disability makes accessing such venues tricky. There is the issue of people bumping into you and not being spatially aware!’ Leonard Cheshire’s Head of Policy and Campaigns, Husna Mortuza said: ‘Pubs, bars and the public who use them need to do much more to allow disabled people to go out and socialise in the same way as non-disabled people. ’Pubs are part of our national tradition and nobody should be made to feel like they are not welcome. ‘This isn’t just about drinking; pubs are a great way to get out and avoid social isolation. ‘Disabled people shouldn’t miss out, during the holiday season or any other time of year. ‘If pubs and bars take note, they also stand a chance to cash in on the £249 billion that the disabled person market, also known as the “purple pound”, is worth.’

Worldpay Reveals Growing Appetite for Dining Out at Christmas New data from the UK’s leading payments company Worldpay, has revealed a growing trend for eating out on Christmas Day. Analysis of consumer spending habits over the past two years has found restaurant spending on 25th December growing by 5.7% in 2017, with 10% of Brits planning to dine out on Christmas Day. According to research of 2,500 consumers, removing the hassle of cooking and washing up are the key drivers behind this trend. Meanwhile a third of consumers (32%) say that freeing up more time to spend with their family is the primary reason. A fifth of those surveyed claim that eating out at a restaurant actually saves money on cooking at home. Worldpay’s research found that people eating at home are expecting to spend on average £66.53 on groceries, while those planning to eat out are looking to spend just £64.14. With the cost of Christmas Dinner this

year rising 6% compared to 2017, the findings suggest that staying at home may no longer be the cheapest option for thrifty families. Worldpay’s data also found that the pre-turkey tipple is a growing tradition across the UK, with pub’s seeing a 16% increase in transactions on Christmas Day in 2017. Last year, pubs and restaurants raked in £6.5 million, despite shorter licensing hours, with spending peaking at 13:25 and punters spending £18.43 per transaction. Steve Newton, Executive Vice President of UK and Europe at Worldpay added: “Savvy businesses must plan ahead to deliver the very best experience at peak times. Consider offering online booking capabilities and the option to pre-order food and drinks to streamline service on the day, so that guests can focus on socialising. Business owners should not forget - a customer is for life – not just for Christmas.”

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EU Net Migration to UK Falls to Lowest Level in Six Years Net migration from the EU to the UK has fallen to a six-year low, while non-EU migration is the highest for over 10 years, according to new statistics by the Office for National Statistics. There were 74,000 more EU citizens who came to the UK than people leaving for other EU countries. This was the lowest estimate for EU net immigration since 2012 and the lowest immigration level since 2014. Non-EU net migration was at its highest since 2004, with 248,000 more non-EU citizens arriving than departing, the statistics revealed. This announced fall comes as the government considers introducing a new immigration system post-Brexit. The policy is expected to restrict migration for “lowskilled workers”, which will have a significant impact on the hospitality industry which currently relies on EU labour.

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the Government pushes ahead with a plan to exclude many potential hospitality workers as part of its future immigration policy. If businesses do not have access to the workforce, how are they expected to hire people, grow their businesses and invest? “Should the tier 2 test on skills and salary be applied to all post-Brexit migrants, as currently proposed, we estimate that 80-90% of potential hospitality jobs would be excluded. “Ultimately, customers are going to feel the brunt of this when businesses have no choice but to pass on higher costs and closures mean a reduction in choice and convenience. The Government needs to change tack now, and recognise this issue in its forthcoming White Paper or we will see high streets continue to be undermined and businesses will fail.”

“This staffing shortfall will only become more acute if

Madeleine Sumption, the director of the Migration Observatory at Oxford University, said: “EU migrants have been leaving in larger numbers since the referendum, and net inflows have greatly decreased. The lower value of the pound is likely to have made the UK a less attractive place to live and work and economic conditions in several of the top countries of origin for EU migrants have improved.”

An award winning Kent pub is reducing the prices of a pint to pre-millennium level sby selling beer for £2 a pint to help boost trade. Allister Collins, owner of The Tyler’s Kiln in Canterbury, Kent, voted the best pub in Canterbury 2017, and Kent pub of the year 2016 believes his idea will woo back trade at a time when pubs are struggling to survive due to rising costs, business rates and cheap supermarket booze. Speaking to the Mirror newspaper Allister said: “Customers are finding it much cheaper to stay at home

with low-price supermarket beer. But we are absolutely not giving up. There is nothing wrong with having a drink at home watching Netflix, but there’s nothing like putting the world to rights with mates in a pub”! On average a pint of bitter costs £3.10, whereas the average cost of a supermarket pint is 79p. The offer at the Kiln is limited to one drink per person and also applies to wine, teas and coffees. Brigid Simmonds, boss of the British Beer and Pub Association, said: “Supermarkets can’t match the great atmosphere of the pub.”

UKHospitality Chief Executive Kate Nicholls said: “A fall in the number of EU migrants is seriously worrying for hospitality employers. We need workers from the EU to bolster our home-grown workforces and keep pace with growth, particularly with unemployment so low.

December 2018

Kent Pub Introduces 1999 Prices To “Woo Back Custom”

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Keeping Up Appearances at Christmas One in Three Pints Served “Not up to Scratch” Says Report Cleanliness may be next to godliness, however when it comes to hospitality, clients visiting your premises, cleanliness tops the list! And, while it may be a tired old cliché, in this industry you really don’t “get a second chance to make a first impression”. According to a survey ‘Cleanliness’ was top of the list when it comes to customer satisfaction. That’s higher than value for money, quality and even customer service! With the festive season in full swing, and New Year still to come, keeping your premises clean and as fresh as possible between those busy lunchtime/evening parties is absolutely vital. The cleanliness of your business, whether you are a restaurant hotel pub will tell your guests everything they need to know, and your standards in an instant. Furthermore, people will be visiting your premises as part of a group for the first time, and again making that all important first impression is essential if you want them to come back as valued guests in the New Year. Christmas parties keep the tills ringing which is a great thing for the hospitality industry, but they are not without their occasional problems, which invariably takes its toll says Darren Church of Donau Express Services: “ Christmas parties can often turn a little rowdy and lead to food and alcohol spillages and other unpleasant spillages and odours, Donau can help with any commercial carpet or soft furnishings cleaning regardless of the size. We apply only best practice methods to deep clean, sanitise and leave your carpets and upholstery crisp and rejuvenated. All cleaning is completed onsite by our team of highly skilled, fully trained and insured operatives. We specialise in industrial spot and stain removal and offer a 24 hour “fast response” service.” Another important consideration particularly at this time of

year is odours/smells emanating from the kitchen. Kitchen ventilation specialists CK Direct were recently consulted following complaints of cooking smells seeping into an office above celebrity chef Gino D’Acampo’s Fleet Street pasta bar in London. The restaurant had undertaken various trials to rectify the problem and was under considerable pressure from landlords. CK Direct’s managing director Tony Ricciardi says “the previous system was simply inconvenient and need topping up with liquid on a regular basis costing £400 a month. The kitchen had tried increasing the amount of liquid the current unit used and even change cooking patterns, but we identified two simple solutions that would rectify the issue and allow the restaurant to continue its normal cooking schedule. One solution was a carbon filtration system which included a pre-filter but it was the other option, the Ozocube that enticed My Pasta bar! The Ozocube is an ozone generated deodoriser that offers an extremely easy solution for three main reasons

• Firstly, the ease of a retro-fit installation causes no downtime whatsoever • Secondly, the maintenance costs are 75% cheaper than a carbon system as there are no carbons or prefilters to change • Thirdly, employees simply turn on the fans when they arrive in the system works automatically All businesses now find themselves in the “court of public opinion “, social media and review sites can make or break you! Furthermore, a clean environment will result in employees being happier at work leading to increased motivation and morale. And, the morale of customers will also increase! Having a clean pub hotel or restaurant will mean that customers will be able to walk in a feel a sense of comfort due to a clean smell and tidy surroundings. Seeing grubby alcohol stained carpets and furnishings, as well as unpleasant smells is off-putting to customers therefore by undertaking regularly and/or emergency cleaning, particularly during the festive season all adds to the customer and employee satisfaction! For further details visit www.donau.co.uk (see advert page 4) or www.ckdirect.co.uk (see advert back cover).

Pub Sale Blamed On Social Media Harassment

The owners of a renowned foodie haven in Warwickshire have placed their pub on the market – claiming they have been the targets of a hostile social media campaign. Jacqueline Harding and Steve Allely bought the Grade II listed Fox and Hounds back in 2015 when the Great Wolford pub was trading at a low level and spent £40,000 on a refurbishment programme aimed at boosting trade. But the new-look pub – which actually dates from the 1540s – ran into a hostile social media campaign in the village and the fed-up owners have called in Colliers International to sell the property.

Peter Brunt, a Director with the firm’s Hotels team, said it was one of the most unusual cases he had come across. “I had sold the pub to the current owners in 2015 but for whatever reason Jackie and Steve’s refurbishment did not sit well with some of the locals who began a hostile social media campaign calling on people to boycott the business. “This has hamstrung Jackie and Steve’s attempts to turn the business around and they have been forced, reluctantly, to place this genuinely delightful pub on the market.”

One in three pints served to customers over the Christmas trading period will not be up to scratch according to the latest Vianet Draught Insight Report. Christmas is one of the most lucrative trading periods in the annual events calendar with 13,000 barrels alone of draught beer sold on the ‘Mad Friday’ before Christmas last year. Data from the insight shows 4,000 barrels of this beer were poured through unclean lines or at the wrong temperature. Speaking about the latest insight, Steven Alton, managing director of Vianet said, “In the pub trade we have really got to get to grips with consistently serving great quality beer and understand the impact this has on individual outlets and across larger pub estates when we don’t. If we are serving one in three customers over Christmas with a poor pint, we are letting them down. Christmas is an opportunity to both retain loyal customers and grow our customer base by gaining new ones. This lack of control in our beer quality when we get busy is having a real knock on effect especially when we have a chance to keep that customer way beyond the Christmas frenzy. The data we gather from 250,000 devices isn’t wrong and the system is there to help opera-

tors to get the most from every barrel and keeping the quality right is key to this. We have certainly seen by working with great operators using our iDraught platform the impact on the bottom line by getting the controls right”. The insight which was gathered between October 2017 to September 2018 provided detailed data on draught products served in pubs up and down the country. After the World cup match between Sweden and England the highest earning session for British pubs was Friday 22nd December with Christmas Eve following closely behind. Adding Alton said, ‘A customer is not just for Christmas. Christmas is a time where we can attract new customers and hold onto them well into the future. Retaining high operational standards throughout these busier periods is fundamental if we want to reap the benefits of having this captive audience”. The Vianet Insight Report was published in November 2018 and highlights a number of key areas where standards in pubs have improved and the opportunities that are still there for pubs in terms of costs savings and sales. Copies of the report can be downloaded from www.vianetplc.com.

WOW!- Is This Britain’s Most Festive Pub? Is The Churchill Arms in Kensington West London Britain’s most festive Pub? If not, then it is going to be pretty hard to beat.

Manager Jame Keogh said “it just grew and grew, we love it so much it was hard to stop”!

The Fullers owned pub boasts over 21,000 lights and over 90 Christmas trees, and has become world famous the for its beautiful displays . The pub has just announced on Instagram “Christmas has arrived here with all our Christmas trees and Christmas lights lit up, join us for the most amazing festive scene, looking forward to seeing you all soon” Jelly the story The pub is estimated to spend a staggering £30,000 on decorations each year.

Photo © Oast House Archive (cc-by-sa/2.0)


UK Hotels Enjoy Nationwide Success as Regions See Encouraging Growth In 2018 The latest data from the Expedia Group has revealed that hotels all over the country have enjoyed consistent growth throughout the first nine months of 2018 ahead of an expected boost in demand across the festive season. Analysis of Q1, Q2 and Q3 2018 data shows that demand for UK hotels has been strong, with many regions of the UK enjoying significant double-digit growth. Whilst London naturally enjoyed the strongest demand amongst tourists, with almost 40% of inbound travellers heading to the capital, other locations have also witnessed increased visitor numbers. International and domestic demand for Essex and Bath saw growth of 25% year on year, while demand for Cambridge was up by 30% year on year. Other notable regional winners include Chester (up more than +25%), Southampton (up more than +20%) and Dorset (up almost +20%). In Scotland, Edinburgh kept its spot as the second most popular destination by market share after London for tourists visiting the UK, but it was the Highlands and Islands that saw the biggest year-on-year booking growth with over 20% increase in demand year over year. Hoteliers are expected to benefit from the upcoming festive and new year period, with the UK a popular

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choice for an increasing number of overseas visitors. London and Edinburgh remained the top two most popular destinations for travellers in Q4 2017, Expedia Group data reveals. Both capital cities recorded an increase in travel demand across that period. Elsewhere, Manchester, Birmingham and Liverpool and Glasgow were also among the top 10 popular destinations. For the UK as a whole across the first nine months of 2018, hoteliers continued to experience positive growth from overseas visitors, with the US ranking as the top international market. Demand from the US grew by almost 45% year-on-year. While demand remained buoyant from the traditionally strong visitor markets of Germany, Canada, Australia and France, some of the fastest-growing markets included Brazil, Spain, Switzerland and Ireland. Looking at average daily rates (ADR) for hotel rooms, the data shows some bright spots with Bath (up around 10% y-o-y) and Edinburgh (up almost 15% year-on-year). According to the figures, a strong increase in UK mobile demand made via app, mobile web or tablet devices was driven by visitors from all over the globe, but significantly from the US (up by 35% y-o-y), Germany (up by 40%) and Canada (up by almost 30%).

UK Brewers Amongst Biggest And Best In Europe, But Tax Burden Weighs Heavily, Says BBPA The British Beer & Pub Association has welcomed new research that shows UK brewers are amongst the biggest and best in Europe. However, the tax burden they face compared to their European counterparts is holding them back, it argues. The new research, released by The Brewers of Europe, finds that the UK is one of the biggest producers of beer in Europe, brewing 4 billion litres of beer – equivalent to 10% of the total production in Europe. This figure places the UK only behind Germany, which produces 9.3 billion litres of beer. As well as being one of the leading brewing nations, UK drinkers also pay the most tax on their beer, stumping up almost 40% of all beer duty in Europe. The BBPA argues that this shows the growth potential the UK brewing sector has, and if taxation on beer in the UK was brought closer in line with that of Germany, it would see the sector grow even more. At present, beer duty in the UK on a pint of 5% ABV beer is 54 pence. In Germany, the duty on the same pint would be just five pence.

The beer duty freezes put in place by the Chancellor in his two most recent Budgets help the UK’s brewing sector to grow and invest. Whilst the UK may be the second largest beer producer, in terms of per capita consumption it is way down on the list, and its ontrade and off-trade split is still healthy. Without doubt the great British pub still has an important part to play in this. To build on the UK brewing sectors’ leading position in Europe and catch-up with Germany, as well as to help pubs, the BBPA continues to ask for a cut or freeze to beer duty. Brigid Simmonds, Chief Executive of the British Beer and Pub Association, said: “The beer tax burden is harming UK brewers and holding back growth, as shown by the gap between the UK and Germany. Germany’s beer tax is approximately twelve times less than that of the UK and as a result, it brews over twice as much beer as us. “It’s a no brainer to reduce beer duty, so let’s hope the Chancellor continues to recognise this.”

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One In Five Brits Check Restaurants’ Social Feeds and Websites Before Deciding Whether To Visit most prevalent among younger generations, with almost a quarter of 25 to 34year olds (24 per cent) making this a habit by posting food snaps online often or every time they eat out. The top reasons 25 to 34-year olds give for filling social feeds with food are: to recommend a restaurant to their friends and followers (42 per cent), and to impress With only a few days to go until Mad others by showing off the experience Friday (21st December), the busiest night they’ve enjoyed (26 per cent). of the year for festive celebrations, The Food for Thought research also Barclaycard’s new ‘Food for Thought’ study shows that 91 per cent of diners don’t reveals that a restaurant’s social media presence is now more important than ever always recognise items on restaurant menus while a quarter (25 per cent) are for drawing in diners at Christmas. too embarrassed to ask. To demonstrate Barclaycard, which processes nearly half how the restaurant experience could of the nation’s credit and debit card transevolve, Barclaycard has developed a protoactions, has found that more than one in type app – ‘Transplater’ – which serves up five (22 per cent) diners check both a images of unfamiliar ingredients with restaurant’s online menu and social media descriptions so diners can make informed accounts before choosing whether to visit. choices before they order. Highlighting just how important a virtual Brits are calling for intuitive technology presence is, 15 per cent say they rule out like Transplater to enhance the dining visiting restaurants that don’t offer an online menu or social media channels. This experience not only during a meal but before it too. In addition to diners using rises to a third of 18 to 24-year olds (33 social media to decide where to eat, 28 per cent) – the highest of any age group. per cent also want to be able to book a Displaying appetising visuals of their meals online is the ingredient to social suc- restaurant via its social channels. To enhance their foodie photos for cess for restaurants in today’s Instagramfirst culture. British diners are using social Instagram, 18 per cent of diners would even like to see restaurants introduce light accounts to read restaurant reviews (23 per cent), to check-out the appearance of filters to their table tops so they can capdishes (21 per cent), to consider what they ture the perfect shot. might order in advance (18 per cent) and Kirsty Morris, Director at Barclaycard to see how well the food is presented (11 Payment Solutions, said: “Simply being per cent). active on social media is no longer enough for restaurateurs, they also need to considTo date over 100 million* pictures on Instagram have been tagged with the hash- er the quality of their content to avoid missing out on potential customers. Not tag #foodie. And it would seem capturing images is the order of the day with 41 per only are diners using social as a research cent of Brits admitting to posting pictures tool to decide where to eat, they are also of their meal on social media. This trend is integrating it into every part of their expe-

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rience. This is particularly true of younger audiences; whether it’s taking pictures of meals, checking reviews or wanting to book directly from restaurants’ Instagram or Facebook accounts, there’s clearly a new social order for eating out.” Food photographer and Influencer Giulia Mulè, founder of Mondomulia said: “Barclaycard’s research shows just how powerful social influence is on dining decisions. As well as needing a social presence to get customers through the door, restaurants should also think about improving the aesthetics of their venue if they want to stand out on Instagram feeds.” Giulia Mulè’s top tips on how to take the best food shots for your social feed:

1. Do your research: When it comes to taking the perfect foodie photo, try and do your research and scope out the restaurant in advance. You can have the best camera in the world, but if the restaurant is dark or has no natural lighting, you’re not going to be able to capture your meal in its best light. 2. Choose a top table: A restaurant’s table top often features in Instagram food photos, so be sure to consider this when showing off your meal. Look out for restaurants with trendy table tops such as marble or scratched metal as this will add an interesting background to your picture and help make your meal pop. 3. Lighting hacks: These days you will be hard-pressed to find a restaurant or brunch place that doesn’t have spotlight lighting. While these are very cool, they can often reflect on shiny surfaces and leave specks on your photos. A quick remedy for this is to use the restaurant’s menu to block the light. Or choose a table by the window to take advantage of the natural light.

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

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4. Menu choices: When choosing the food to photograph, think about what the dish is going to look like. Does it contain brightly coloured ingredients? What colour is the plate that the food is being served on? Choose dishes that have a mix of colours that will complement and contrast with one another to help your food stand out – for example contrasting the vibrancy of a sweet potato with a plain white plate. 5. Size isn’t everything: When you are a capturing a flat-lay image of several food dishes on a table, choose smaller starter plates over large dishes. These will be easier to arrange and can help to add balance to the image you are creating. Similarly, when arranging different plates on a table, use an odd number of dishes over an even number and avoid rectangular or square plates as corners are hard to photograph well. 6. It’s all in the timing: If you’re shooting coffee in an image, be sure to order it so that it arrives at the same time as your food rather than before. If it arrives before, your beautiful latte art will have disappeared and won’t end up in the final Insta shot. 7. Landscape or portrait? It’s best to post vertical photos on Instagram rather than square ones. This will not only make your final photo look better, but will also get more screen time on your followers’ feeds, covering 60 per cent of their screen, as opposed to 50 per cent in square mode and 40 per cent of in landscape mode. 8. Rule of thirds: When putting together a picture, follow the grid lines of the ‘Rule of Thirds’. Many smartphones have these built into their camera making it easy to follow. Simply use the grid lines as a guide to where to place your food on a table. Placing the hero dish on the focal points, where the lines intersect, helps to draw the viewer’s attention to it. 9. Shooting single dishes: If you are shooting one dish on a table, do not be afraid to get up close and personal, shooting it from overhead so that the plate stands out. Adding movement to the image will really help to bring it to life; for example, breaking a poached egg to reveal the vibrant yolk, or twirling pasta, or capturing steam coming off your coffee. 10. Edit your images: Use camera apps or Instagram filters to edit your images before uploading them. Through simply playing around with the brightness, contrast or shadows, you can enhance your images and show off your food.

Showing You Inspiration In 2019 Are you looking for new suppliers and inspiring ideas? If you’re involved in the food & drink industry, catering, or hospitality, wherever you’re based in the South & South West, Hale Events have got the trade show for you: The Source trade show takes place at the Westpoint Exhibition Centre in Exeter on Wednesday 6th and Thursday 7th February. If you have a serious interest in speciality foods, quality drinks, profitable catering and inspired hospitality, you cannot afford to miss the Source trade show. The South West’s biggest and best show of its kind is growing steadily – for good reason. No other event serves up such a rewarding and valuable mix of comparative tastings, innovative ideas, networking opportunities and inspirational experiences. It’s the ideal way to give your business fresh momentum as you gear up for the new season. Expowest Cornwall takes place in Wadebridge from Tuesday 5th - Thursday 7th March. This wellestablished trade show is the region’s one truly essential hospitality and catering trade show – it’s where the local business community gets together to see, touch and taste the newest crop of products, catch up on the latest news and gossip, and to get a feel for how the latest trends from afar are shaping the market. If you have serious interest in hospitality and catering, food and drink, Cornwall and its economy, then being here is not optional! The Food & Drink Trade Show takes place at the Three Counties Show Ground, Malvern, on Wednesday 1st and Thursday 2nd May. With a terrific range of exhibitors, from the small and regional to those who trade throughout the UK and internationally, it showcases a unique mix of inspirational speciality food & drink products, as well as foodservice, catering equipment and essential business services. The show attracts buyers from far and wide who are hungry for high quality offerings that not only tempt the taste buds but also fire the imagination. Hale Events are sure one of their shows will benefit your business. Register for free trade entry now on the shows’ websites: thesourcetradeshow.co.uk, expowestcornwall.co.uk, thefoodanddrinktradeshow.co.uk or call 01934 733456. If you’re interested in a stand, please call 01934 733433 or email stands@hale-events.com.


December 2018

CLH News

15

Millennial Trends Driving Tomorrow’s Dining Economy Beer Sales Grow 4.4%,

Results from a new survey, sponsored by workforce collaboration software company Planday reveal three key drivers that millennials indicate will shape the restaurant sector of tomorrow.

Consumer tastes are changing as millennials see a future where plantbased, environmentally friendly approach will win out over traditionally unhealthy fast foods.

Driver 1: Millennials are more spontaneous and are shifting around £1 billion in spend a year to delivery services

• For millennials the future is vegan – nearly half of all millennials (49%) predict vegan restaurants will be the most in demand in the next two years. • In fact, 75% of millennials thought at least one of the following types of restaurants would be most in demand: vegan, vegetarian or those with good environmental credentials. In comparison only 25% of millennials thought fast food restaurants will be in the most demand over the next two years. • Nearly half (47%) of all respondents placed reduced food waste as their top sustainable priority. Only 11% of consumers indicated that sustainability didn’t matter to them. John Coldicutt, Chief Commercial Officer for Planday commented: “The UK restaurant sector has seen multiple high-profile closures in the last 12 months, as well-established chains struggle to correctly predict and match market demand. This survey gives us insight into the complex and changing consumer expectations, from younger to older diners, contributing to this challenging environment. We know from our own customer base that things are only likely to get less predictable as just under two thirds (63%) of our customers who are restaurant managers expect the percentage of food orders from online delivery services to increase over the next year. In order to stay competitive and profitable, restaurants need to listen to changing consumer preferences and use the available technologies to cater to an increasingly unpredictable environment.”

Restaurants face increasing challenges in forecasting demand and must rethink how they structure service, as home delivery orders become more popular and very low numbers of people make advanced reservations for in-restaurant dining. • A fifth of millennials (20% compared to 9% Gen X) say they go out less to restaurants now because they are getting more food delivered that they would previously have gone out to eat. This represents a shift worth around £1 billion a year towards food delivery and away from in-restaurant dining. • Only 9% of millennials now say they are likely to make restaurant bookings and are willing to spend on average 14% less than Gen X on a meal. Driver 2: Millennials embrace robots and automation Majority of UK millennials say they are ready for some restaurant services to be delivered by robots, allowing staff to focus on important ‘human’ interactions. • 52% of millennials indicate they would dine in a restaurant where ordering and payments are fully automated, compared to only 39% of Gen X diners. • Over two thirds of millennials (71%) say they wouldn’t be against their food being delivered by a robot. • However, millennials still crave human interaction in their dining experiences as over half (51%) would still like to give a compliment or complaint to a person rather than a machine. Driver 3: Consumers turn away from fast food and expect more sustainable, healthy options:

Vegan restaurant entrepreneur Loui Blake commented: “The results of this survey absolutely reflect what we are starting to see and are responding to with our two vegan restaurants, Erpingham House in Norfolk and soon to open Kalifornia Kitchen in London. For us it is about listening to what the customer wants and delivering the highest quality food and service we can.”

Almost Half Hospitality Businesses Are Risking GDPR By Breaching New Regulations DESPITE GDPR legislation having come into effect over four months ago, the majority of UK hospitality businesses are now risking penalties by failing to adhere to some of the rules. According to a survey of 1,002 UK workers in full or part-time employment, carried out by Probrand.co.uk, a large proportion (45%) of businesses in the hospitality industry failed to wipe the data from IT equipment they disposed of in the two months following GDPR. This news is perhaps less surprising given the research also found that 97% of hospitality businesses surveyed did not have an official process or protocol for disposing of obsolete IT equipment. What’s more, 97% of hospitality workers admit they wouldn’t even know who to

approach within their company in order to correctly dispose of old or unusable equipment.

failing to both implement and follow some of the simplest data protection practices.”

Worryingly, according to the data, hospitality businesses are one of the industries most likely not to wipe existing data off old IT equipment.

“This is especially startling to see from businesses within the hospitality sector, where sensitive customer information including address details and card numbers are handled all the time.”

The top 5 industries most guilty of not clearing the memory of IT equipment before disposal in the months following GDPR were transportation (72%), sales and marketing (62%), manufacturing (59%), utilities (58%) and retail (57%). Matt Royle, marketing director at Probrand.co.uk commented: “Given the amount of publicity around GDPR it is arguably impossible to be unaware or misunderstand the basics of what is required for compliance. So, it is startling to discover just how many businesses are

“The fines involved in a GDPR breach can potentially run into the millions – and what appear to be less tangible impactors, like reputational damage, customer trust and loyalty, will ultimately become financially significant.” “Given these findings, it is clear that more needs to be done to ensure that all businesses have a disposal procedure in place to avoid inadvertently leaking sensitive.data.”

But Certainty Needed On Brexit, Says BBPA

Beer sales in the third quarter of 2018 were up 4.4% on the same period in 2017, according to the latest Beer Barometer sales data from the British Beer & Pub Association. Pubs (referred to as the On-Trade) in particular benefited from the much-needed boost, enjoying their first third quarter growth in over 15 years, with sales increasing by 0.9 percentage points. This increase in sales was driven by the success of England at the World Cup, which saw the national team reach the semi-finals of the tournament, driving footfall in pubs where fans watched the games. It was also driven in part by the good weather over the summer months, which encouraged people to visit their local and enjoy the pub garden. In supermarkets and off-licenses (referred to as the Off-Trade), beer sales in the third quarter of 2018 went up by 7.6% on the same period in 2017. Although the World Cup was a welcome boost to pubs, it only comes around once every four years. This means pubs cannot rely on it for growth. To improve the long-term sales of beer and the viability of pubs, appropriate measures are required by the government. The Chancellor’s decision to freeze beer duty and cut business rates for thousands of pubs in his most recent Budget was a very welcome boost for the industry. Uncertainty around Brexit, however, is a major concern for the brewing and pub sector. With consumers unsure of what the final outcome of Brexit will be, pubs have started to see customers tighten their purse strings at the bar. Clarity on the transition period from March 29thonwards and a strong steer on the future relationship with the EU is needed to reassure brewers, publicans and consumers alike. Speaking on the Q3 2018 Beer Barometer, Brigid Simmonds, BBPA Chief Executive, said: “It’s certainly good to see that beer sales are doing better overall. England’s success at the World Cup and good weather undoubtedly helped. “The Chancellor’s decision in the Budget to freeze beer tax and lower business rates for thousands of pubs will make a huge difference to the viability of the sector moving forward, but Brexit looms large though and brewers and publicans alike need certainty. Clarity on the transition period from March 29th onwards and a strong steer on the future relationship with the EU would be a boost to the trade and beer sales. A no deal Brexit should be avoided at all costs.”


16

Caterer, Licensee & Hotelier

December 2018

Free Trade Is Best for Pubs and Restaurants Says Tim Martin

In the lead up to what is seen as the most important parliamentary debate and vote in a generation Wetherspoon chairman Tim Martin shares his “Brexit” views with CLH readers: Brigid Simmonds, CEO of the BBPA, told the pub trade press (3 December) that “a no deal Brexit should be avoided at all costs.” A deal at all costs has indeed been the approach of Theresa May in her Brexit negotiations. As a result, a very bad deal indeed is on the table, as almost everyone now seems to realise. In contrast to the Euromania of organisations like the BBPA, the CBI and the Financial Times, most individual licensees appear to understand that the UK will be much better off by embracing no deal – enabling the UK to become a champion of free trade. Free trade means that we avoid paying ransom money of £39 billion to the EU – £600 for every single person in the UK, or £2,400 for a family of four. If you expect your customers to spend more in your pub, once they’ve paid that sort of bill next year, you should apply for a job at the Treasury, since they share your surreal view of economics. Since I made the same point on Question Time last week, a number of commentators have said that the UK will have to pay £39 billion anyway, even if there’s no deal with the EU. In fact, that is nonsense, as parliament has made clear. The House of Lords European Union Committee (4 March, 2017) said the UK would be subject to “no enforceable obligation to make any financial contribution at all” on leaving the EU- a view which has not been seriously disputed Another advantage of no deal/free trade is that it allows the UK to abolish tariffs, otherwise known as taxes, on imports from non-EU countries. Each and every pub and restaurant customer in the UK pays these invisible tariffs, usually without knowing it, on items like rice, coffee, bananas, oranges, Antipodean wine and over 12,000 other

products. Many commentators have assumed that the abolition of tariffs would result in a hole in government income, but this is not true, since tariffs are currently collected by the UK government and sent to Brussels. So, ending tariffs means shop prices go down, boosting disposable income – manna from heaven for pubs and restaurants. A further benefit of no deal/free trade is that it allows the UK to regain control of its fishing waters, where 60% of the catch today is landed by EU boats. Owning 100% of an oil well is more profitable than owning 40%, and exactly the same thing applies to control of our own coastal waters. Finally, free trade increases democracy in the UK, since all decisions will be taken by MPs we have elected, rather than by the unelected apparatchiks of the EU and their unaccountable courts, which are not subject to democratic control. And we know from history that democracy always helps economic progress – compare North to South Korea, or democratic North America to the troubled South. Followers of the Brexit debate will have noted thousands of references to no deal as a ‘cliff edge’, or some other vertigo-inducing image from a Bruce Willis film. It is now undeniable, however, that the cliff edge doesn’t exist. On day one, 29 March next year, our customers will be better off and the economic steroids of democracy will give us the best chance of a free and prosperous future – provided we avoid the manacles of Theresa May’s wretched deal. Meanwhile, the CBI, the BBPA, the Food & Drink Federation and the idle occupants of many big board rooms spout the same cliff-edge nonsense. Shame on them all. Let’s follow the well-trodden free-trade path of successful economies like New Zealand, Australia, Canada and Singapore – and shake off the mental chains which have imprisoned so many of our leaders for so long.

NPD GROUP: Five Eating Out Trends to Watch In 2019

Watchwords for 2019 include delivery, veganism, transparency, the environment and virtual restaurants Global information company The NPD Group has identified five new trends that will shape Britain’s £56 billion out-ofhome (OOH) foodservice industry in 2019.

1 – DELIVERY AGGREGATORS WILL THRIVE AS CONSUMERS COCOON THEMSELVES INDOORS Driven by technology, the rise in inhome entertainment subscription services like Netflix and Amazon Prime and a desire to save money, consumers are likely to ‘cocoon’ more and eat more meals at home. Consumer spend on restaurant food delivery could grow by 10% in 2019 to reach £5bn. Delivery already plays to consumer needs for convenience and enjoying a ‘treat’. In the future, consumers wanting to order and eat at home will have more complex requirements, ordering from OOH operators as well as grocery outlets. Aggregators such as Deliveroo, Just Eat and Uber Eats will reap greater rewards through subscription and loyalty programmes. Look out for foodservice brands partnering with in-home entertainment providers. Winners will be the OOH delivery aggregators that provide consumers with value for money and a good experience, while offering meaningful partnerships and innovative loyalty schemes.

2 – TRANSPARENCY AND TRUST WILL MAKE THEIR WAY ONTO THE MENU Consumers want to know more about the contents and source of the food they consume and the impact on their health and the environment. There is increased concern over the environmental impact

of raw materials such as palm oil. Operators have started to offer more information about ingredients in terms of allergies and nutrition. Winners will set the transparency agenda. Consumers will ask questions about the food they are buying. The best operators will provide the answers and address consumer concerns about singleuse items, especially those made of plastic.

3 – VEGANISM AND VEGETARIANISM WILL GROW There is wide debate about consumption of meat and dairy products, and whether a different approach to what we eat can help protect the world’s climate and environment. The number of vegans and vegetarians has increased rapidly in recent years. Many more people say they are flexitarian – meaning they are occasional vegetarians. NPD’s CREST panel data shows that OOH flexitarian visits have increased at twice the rate of overall market growth over the last three years. Among 16-34 year olds, overall visits have declined by -3% since 2015, but flexitarian visits within this age group have increased +4%. However, some operators have failed to adapt because they see veganism and vegetarianism as a short-term fad, but others have evolved their menus already. Winners will need to respond carefully, ensuring they provide a balanced menu with the right choices for vegans and vegetarians while not alienating meateaters.

4 – VIRTUAL RESTAURANTS WILL TAKE OFF The delivery boom is driving another trend: virtual restaurants. Usually run from ‘dark kitchens’ owned by the aggregators such as Deliveroo, Just Eat and Uber Eats, a virtual restaurant brand is a delivery-only brand. While they often trade from an industrial estate rather than a traditional retail location, virtual restaurants can also be run from underused conventional restaurant premises. A core appeal is that virtual restaurants can begin trading quickly, are relatively cheap to run and are flexible, aided by a lack of overheads such as dedicated retail prem-

ises and waiting staff. Deliveroo has around 400 virtual restaurants and Uber Eats aims for a similar number by the end of 2018. Just Eat is entering this space with ‘digital pop ups’. Winners will be delivery aggregators and restaurant operators who are best able to grow virtual brands into meaningful propositions in the eyes of consumers. The wealth of customer data available to delivery aggregators will provide opportunities to marry virtual restaurants with local preferences.

5 – MENUS WILL BECOME SLIMMER AND EASIER TO DIGEST In the face of today’s fierce competition, operators try to innovate but this often results in crowded menus, with some operators trying to be everything to everybody. But consumers do not want to waste time searching for food and drinks; many simply search for their favourite dish anyway. Crowded menus don’t work. Winners will focus on what they do best. They’ll establish a great reputation for a specific cuisine, style or experience. Their slimmer menus will mean less complexity in the kitchen, a leaner supply chain, lower food costs and less food waste too. Dominic Allport, Insights Director with The NPD Group, said: “While Britain’s foodservice industry is grappling with all sorts of cost pressures, it is showing that it can recognize and address a host of new trends. Britain’s delivery market will see a new phase in 2019. As consumers eat more meals at home, they’ll have more complex requirements, and this will strengthen the role of delivery aggregators. Consumers are also more aware than ever of key sustainability issues and are asking where products come from and how a foodservice outlet is helping the wider environment. Veganism and vegetarianism are not just passing fads and are working their way onto menus. We’ll see the growth of delivery-only virtual restaurants. Finally, a slimmed-down menu will also bring rewards.”


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20

Caterer, Licensee & Hotelier

December 2018

Venison Pies with Vanilla Sauce

Ingredients: 1/2 lb or 220g Venison meat, trimmed 500g Shortcrust pastry 1 egg, beaten 6 medium potatoes 1 onion 1 clove of garlic 100g mushrooms, sliced 100g carrots, thinly sliced 100g frozen peas 1 tbsp flour 1/2 pint of stock (beef or veg) 3 tbsp red wine 2 tsp wholegrain mustard 1 tsp LittlePod vanilla paste Method: 1. Preheat the oven to 180 degrees celsius/Gas mark 4. Chop, dice and parboil the potatoes. Meanwhile, season the flour with salt and pepper, dice the venison and toss it in the flour. Saute the venison in a little oil in a pan just to sear it. Then take it out and leave it to one side. 2. Chop the onion and garlic. Saute in the same pan and then add the meat back in along with 2 tbsp of red wine, a tsp of mustard and 1/2 tsp vanilla paste. Add almost all of the stock (leave a little for the sauce), mushrooms, carrots, peas and par-boiled potatoes. Let it all cook very slowly on a low heat for 5 mins then take it off the heat and put it to one side. 3. Roll out the pastry on a floured board. Cut out 8 circles (roughly 8cm diameter), then with the remainder, roll out into 4 rectangles ( the length must match the circumference of the circles. Egg wash all over both sides of all pastry shapes, then construct pies on a baking tray (preferably with sides for added support!) Use four pastry circles as bases and wrap pastry rectangles around the circumference (see photo). Leave lid off... 4. Fill your pastry pie cases with venison mix (pack it in!) Pop the lids on and make a hole in the centre. Egg wash all over. Put in the oven and cook for 25 mins. 5. Using the same pan, add the remaining stock, 1/2 tsp vanilla paste, 1 tsp wholegrain mustard and a tbsp red wine. Reduce down to a thick sauce and serve over your pies fresh from the oven and tuck in!

Lemon Sole with Shrimp

Ingredients: 4 x 6oz (175g) lemon sole fillets, fresh or defrosted Shallotts Butter Lemon Juice Salt and Pepper 1 x 3oz 990g) tub potted brown shrimp Pinch Italian mixed herbs Method: 1. Season the flour with salt and freshly ground black pepper then dredge the sole fillets in the flour. 2. Heat a large frying pan until hot. Add 40g/1½oz of the butter and half the sole fillets and fry for 1-1½ minutes on each side, or until golden-brown. 3. Remove the fillets from the pan and keep warm; repeat with the remaining sole. 4. Add 100g/3½oz of the butter to the pan with the shallots and fry for 2-3 minutes, or until softened. 5. Add the brown shrimps, gentleman’s relish and lemon juice and bring to a simmer. 6. Add the parsley, salt and freshly ground black pepper and stir until well combined. 7. Heat a frying pan until hot, add the remaining butter, the mixed herbs 8. To serve, tplace the fillets of sole and spoon the sauce over the top. Visit www.pottedshrimp.co.uk for ingredients.

Toasted Mulled Wine Marshmallow

Ingredients: 150m Water 5g MSK Egg White Powder (MSK-5041) 200g Sugar 3 leaves MSK Bronze Leaf Gelatine (MSK-3526) 1/4 tsp MSK Mulled WIne Flavour Drops (MSK-7788) Method: Place the water and egg white powder on the Kitchenaid and whisk together. Mix the sugar with a little water in a pan and heat to 118°C, then pour over the whisking egg mixture. Whisk continuously. Add the softened gelatine to the hot mixture then add the mulled wine flavour and continue to whisk until cool. Place the mixture into a piping bag and pipe onto the plated dish. Use a blowtorch to glaze and toast the marshmallow.

Crab Bruschetta Method: (serves 6) 1. Heat the oven to 200C/180C. 2. Brush the bread on both sides with a little oil, then roast in the oven until crisp. 3. Gently combine the crab meat with lemon juice, half of the lemon zest, onion, tomatoes, mayonnaise. Spoon the mixture onto the warm toasts. 4. Garnish with parsley and the remaining lemon zest. Season with pepper and serve

Christmas Rib of Welsh Beef Ingredients: Rib of Welsh Beef on the bone 45ml (3tbsp) Brandy Seasoning Olive oil Compote: 2.5ml (½tsp) Cinnamon 2.5ml (½tsp) Mixed spice 15ml (1tbsp) Soft dark brown sugar 45ml (3tbsp) Brandy 300ml (½pt) Cranberry juice 30ml (2tbsp) Cranberry sauce 25g (1oz) Fresh or frozen cranberries,optional Method: 1. Preheat the oven to Gas Mark 4-5, 180°C, 350°F. 2. Weigh the joint and calculate the cooking time. Cooking time: Rare – 20 minutes per 450g/½kg (1lb) plus 20 minutes Medium – 25 minutes per 450g/½kg (1lb) plus 25 minutes Well done – 30 minutes per 450g/½kg (1lb) plus 30 minutes 3. Place the joint in foil lined roasting pan. Pour over the brandy, a little olive oil and season. Place the joint in the preheated oven and cook for the calculated cooking time, basting the joint occasionally. 4. Make the compote: Place all the ingredients into a small pan and simmer gently for about 10 minutes to reduce a little and then allow to cool. 5. When the meat is cooked remove from the oven and allow to rest. Save the meat juices to make gravy or serve with compote or both! Serve the carved Welsh Beef drenched with compote & full festive fare of your choice.

Last Call to Register for The Foodservice Show and The Professional Kitchen Show Calling all foodservice and hospitality professional! It’s your last chance to register for The Foodservice Show and The Professional Kitchen Show on 22-23 January at NEC Birmingham. Featuring immersive demos, engaging panel talks and innovative suppliers from around the country, these colocated events are not to be missed. 200 exhibitors will be descending on the NEC Birmingham showcasing all the latest smart technology integral to any kitchen for The Professional Kitchen Show whilst championing fresh talent, quality ingredients and inventive products is on The Foodservice Show’s agenda.

The key features to catch include:

• Kitchenology in partnership with CESA: Join a series of smart technology demonstrations and talks showing how businesses can become more efficient and sustainable with the latest technology. The future of the professional kitchen will come alive with a range of cutting-edge and integrated equipment on show including the latest products from Hoshiziaki UK, Rational, Falcon and Winterhalter. • The Spotlight Stage: The main stage will be raising discussion around some of the most thought-provoking topics within the foodservice industry. Staffing and retention will be tackled by a panel including Nikki Kelly (Senior Director, Springboard) and Rakash Nair (Group Development Chef, The Cinnamon Club) whilst the rise of sophisticated pop ups and street food will involve Lee DeSanges (Owner, Baked in Brick). There will also be conversations around alcohol-free alternatives, the future of hospitality experiences and the growth of the out of home market plus many more to look out for.

• The Covered Market in partnership with SALSA: A dedicated area within The Foodservice Show championing small, artisanal suppliers. See what’s new, hear growers’ stories and taste some of the finest fresh ingredients the UK has to offer. Expect mouth-watering bakeries, butchers, fishmongers and hot beverage specialists such as BV Dairy, First Milk, Lower Hurst Organic and R&O Seafood Gastronomy. • Salon Culinaire: The UK’s largest and most prestigious chef competition in 2019, putting up-and-coming talent into the spotlight to showcase their skills and techniques to a room full of peers and experts. The Live Theatre in partnership with Compass Group will feature back-to-back competing culinary competitions over two days, including The Oriental Dish in association with Wing Yip and British Culinary Federation, Tilda Young Chef of the Year, the Nutella Chef Challenge, and The Association of Pastry Chefs Dessert of the Year. Salon Culinaire also features The Skills Theatre in partnership Santa Maria, a dedicated space for chefs at the

Bespoke Cooking and Food Preparation Systems Valentine and sister company Cuisinequip have an exciting range of cooking and food preparation systems on show at Professional Kitchen Show 2019. The core of the range includes the Valentine Evo 200 – 600 model fryers and new to the stand will be the Evo 2200PP twin pump fryer with oil filtration. This keeps the oil separate from each tank to minimise contamination and allergy issues. The Evo fryers will be alongside the latest technology from the Swiss manufacturer in the shape of the Alpina

300 Eco fryer. Stand 430 has a strong display of induction cooking systems from Locher including the Electric Chargrill, Hotstar display trolley and Rustica Electric Steak Grill. Bottene completes the line-up with its PM50 fresh pasta machine in bold red and the BE90 ravioli machine. For more information on Valentine Equipment and Cuisinequip call: 0118 957 1344 or visit: www.valentinefryers.com www.cuisinequip.com

New Meat Ageing Cabinet, Grab and Go unit and Chef’s Drawer: Williams at PKS 2019 The Williams stand at the Professional Kitchen show will be the place to get a look at some brand new refrigeration products. Meat ageing is the latest trend and Williams has market-leading expertise in the area, having worked with restaurants for many years to develop refrigeration solutions. On stand 530 the company will launch its new Meat Ageing Cabinets – as well as delivering a superior product, they are available in a wide range of colours and finishes to suit front of house décor. Williams is also expanding its range of Gem Multidecks with the launch of the Scarlet, the company’s first heated grab and go unit. Again, it’s available in a wide range of finishes to help maximise impact. Centre stage on the stand will be the lat-

Drawers can be in a busy kitchen. They are built with stainless steel interior and exterior, can operate in ambient temperatures up to 43°C, accept 2/1GN pans, up to 150mm deep, and offer a capacity of up to 94 litres.

est Williams Chef’s Drawer. Available as either a fridge or a freezer, the Drawers bring refrigerated storage right into the heart of the kitchen, and can even be sited under cooking appliances. Williams will demonstrate this feature by showing the Chef’s Drawer with a Falcon Dominator Plus Electric Chargrill mounted on it. Visitors to the stand can see for themselves how practical and versatile the Chef’s

The fridge version of the Chef’s Drawer can be adjusted between 1 and 4°C, while the freezer offers a temperature range of 18 to -21°C. Both versions measure 880mm wide by 850mm deep and 475mm high. 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.

start of their careers where they can practice some of the essential skills crucial to their career progression. New to the Skills Theatre are a series of masterclasses; expert sessions held each day and led by Ruth Hansom, winner of TV’s Million Pound Menu and the first female winner of Young National Chef of the Year, and Leo Kattou, from Simpson’s Restaurant, BCF Chef of the Year finalist and of MasterChef fame

• The Staff Canteen Live: The stage will be filled with culinary greats and the hottest new chefs on the scene, discussing the most important topics in foodservice and participating in cooking demos. The list of inspirational chefs includes James Cochran (Head Chef at 1251 and Great British Menu winner) Danny Parker (Head Chef at Jesmond House and Great British Menu star) and Paul Foster (Chef and Owner at Salt and recent Michelin star winner). To reserve your space at one of the most diverse and exciting industry events, visit www.foodserviceshow.co.uk.

Connectology: Winterhalter Showcases The Latest Connected Dishwashing Technology

Winterhalter stole a march in the ‘connected kitchen’ with the launch of its Connected Wash technology back in 2016, and the company has kept ahead of the field since. The new models on show at the Professional Kitchen Show (PKS) showcase the market-leader’s expertise – both on stand 620 and in the show’s Kitchenology Smart Kitchen feature. On stand 620 Winterhalter will show its new UC undercounter glasswashers and dishwashers – as well as offering Connected Wash, they have been extensively upgraded 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 UC warewasher cabinet has been reengineered to give the longest possible service life. Also on stand will be the company’s lat-

est PT passthrough dishwashers, which include a variety of energy saving features as standard. In addition, Winterhalter is offering the new PT under its innovative Pay Per Wash (PPW) scheme. This allows operators to get a Winterhalter with no upfront costs or capital outlay. They simply pay per wash as they go along, by purchasing ‘wash credits’ online or by phone. PPW includes not only the machine but also service and chemicals – so most of the headaches associated with dishwashing are taken away. All staff have to do is load and unload! Another stand draw will be the opportunity to meet Glenn Roberts, Winterhalter’s new sales director. One of the foodservice equipment industry’s best known faces, he officially joins Winterhalter on January 1st, so PKS will be the ideal time to catch up with him and find out about his plans for his new role. Winterhalter will have a selection of models featured in the PKS Kitchenology Smart Kitchen. Here the focus is on how the most innovative products and smart technology are delivering business efficiencies and sustainability. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.


December 2018

CLH News

22

Festive Ordering

It’s Here! December has Arrived - Make the MOST of It! Festival Apple are the perfect serves to warm your cockles while visiting Winter markets.” Said brand manager Emily Webster, and we here at CLH News can testify to that, we have sampled a few on at the Christmas market here on our doorstep!

Any business “worth their salt” will have been planning for the Christmas “bedlam” for months, while others may not have been so organised. There is of course always the unexpected, an extra party you have got to try and squeeze in somewhere, last-minute additions, odd things that may have been forgotten here and there, or you might have been let down by a supplier, but it all adds to the fun! (We hope) The great news is Christmas and New Year for the hospitality trade is getting busier, for Christmas Day alone Pubs and restaurants are set for £6.5 million in Christmas Day spending. Analysis of consumer spending habits over the past two years has found restaurant spending on 25th December growing by 5.7% in 2017, with 10% of Brits planning to dine out this Christmas Day. Traditional British cuisine ranks as the most popular option for diners at 19%, while Italian food makes up 12% of Christmas bookings. Modern European cuisine accounts for 8% of bookings, followed by Indian food and French, both at 7%. Adrian Valeriano, EMEA vice-president at OpenTable, said: “Christmas Day restaurant bookings are showing no sign of slowing down, highlighting that UK diners want to hand over the Christmas stress and focus on enjoying the day with friends and family. In the UK we are spoilt with choice of restaurants that provide quality dining experiences in an intimate environment, perfect for a Christmas Day dinner. This great selling period helps offset what has become now a somewhat traditional “dry January”, so it is important to make sure you make the most of the bumper festive period! Making sure:

THAT YOU CATER FOR EVERYONE From traditional, to vegetarian to vegan to flexitarian, to those suffering with allergens it is important that you include a variety of different food and drink options when catering for the masses. Many will be visiting you for the first time, and you want everybody to be pleased with the service they received, so that they can tell everyone how great their visit to your premises was. Christmas is the perfect time to attract new customers and if you impress them they may become regulars. It makes great business sense to keep all your customers happy. There is a growing trend of meat-reduction and flexitarianism. Sam Platt, the Vegetarian Society Cookery School Manager, said : “With a

recent report suggesting one-third of UK adults had reduced or stopped their meat consumption, it’s important to keep up with trends. Maximising sales over the festive period is a must for caterers. By making sure you look after your veggie and vegan customers you’ll be nurturing repeat business for next year. Offering better veggie options will attract more group bookings. It’s common for a group to make sure the veggies and vegans will be well catered for before they book a table. If restaurants don’t improve their offering, they could lose out on not only veggie and vegan customers but their friends, colleagues and families too.” For the more “adventurous” chefs, MSK Ingredients have a fantastic new range of ‘Ultra’ high-performance ingredients. MKS Marketing Manager Deborah Prynn says “It’s not so long ago that molecular gastronomy and modernist cuisine were seen as technical wizardry, strictly for the adventurous. Nowadays, there’s hardly a professional kitchen in the land that doesn’t use products like MSK’s UltraTex as an essential ingredient in their recipes. With that in mind, MSK has been researching new, high-performance ingredients to improve the creativity and efficiency of your kitchens and has recently announced not one, but FIVE new high-performance ingredients to sit alongside MSK UltraTex in its game-changing ‘Ultra’ range.Easy to use, and highly versatile, these amazing ingredients help you to reach new levels of creativity and consistency with ease. They include: MSK UltraWhip: a superior vegan foaming agent perfect for canapés and toppings MSK UltraSec: turns any liquid, (water or oil-based) into a free-flowing powder for garnishes MSK UltraLin: a functional equivalent to sugar but with 70% lower sweetness MSK UltraGel 2 and UltraGel 5: an amazing vegan gelling agent with a soft texture and incredibly smooth mouth-feel, available in two grades for a huge range of applications.

DRINKS ARE SO IMPORTANT See our spirits and cocktails feature this issue ! Having the right drinks on your menu is just as important as the food dishes. Christmas time is the best time of year to sell pre and afterdinner drinks, wines Some options could include Christmas cocktails, mulled wine and egg nog. As an alternative to mulled wine Brothers Cider have a fantastic range of mulled ciders and are this winter serving delicious hot mulled ciders at selected venues across the UK! “Our Brothers Spiced Toffee Apple and Mulled

With one in five people not drinking alcohol, amongst the millennial age group that statistic lowers to one in three, it is important to make sure you are catering for the alcohol free! Low and alcohol-free beers are becoming increasingly more socially acceptable, with one study revealing that 59% of respondents had tried low or no alcohol drinks, and over half of those surveyed agreed that drinking one of these beers have become more socially acceptable in the past two years. The results further revealed that 35% of women have become more socially conscious about their alcohol intake and 30% of men, leading to increased consumption of low or no alcohol alternatives. St Peter's Brewery Continues To Lead Alcohol-Free Revolution with Launch of Without® GoldSuffolkbased micro-brewery, St Peter's, has unveiled Without® Gold, a hoppy, golden ale that's full of flavour and completely alcohol free. Following on from the huge success of St Peter's Without® Original, which is now the world's No.1 alcohol-free craft beer, Without® Gold is a delicious new golden alcohol-free craft beer, with a full-bodied, slightly sweet malt flavour combined with a citrus bitterness.The perfect follow up to the best-selling St Peter's Without® Original which is a rich, malty beer, Without® Gold targets ale and lager drinkers who like a refreshing, light, golden beer. “In Without® Gold we have created a beer that will appeal to a nation of ale drinkers who love a good, fullbodied golden ale, as well as lager drinkers looking for a delicious alcohol-free beer,” explains Steve Magnall, CEO at St Peter's Brewery. “Without® Gold is completely different from other alcohol-free beers on the market, most of which are conventional lagers and often thin and watery. Instead, it is made in exactly the same way as a traditional beer, just without the alcohol, and consumers can expect a full-bodied pint, with a good head and delicious taste.”

impact that a seasonally decorated premises can have”

COFFEE MATTERS Businesses need to give the same attention to detail to their coffee offerings as to all other aspects of the service. Chefs take great pride and care over ingredients and presentation of a dish, while a sommelier meticulously considers the wine, and front of house assiduously looks after their guests. So it should be the same for coffee! Coffee is an important part of the whole dining experience; as such, the same care and attention should be given to the quality of coffee, as well as its blend, its grind and how it is served. Coffee offers great potential for operators says Jura Products Roger Shuttleworth, and at the busiest time of the year, it is important to be able to serve quality coffee to large parties so that they all arrive together, JURA is a luxury, Swiss coffee machine manufacturer, specialising in bean-tocup technology. Designed and engineered in Switzerland, each handcrafted machine offers a range of speciality coffees, intelligent technology and stunning design. The brand is renowned for a creating a premium coffee experience; all it takes is the touch of a button to enjoy freshly prepared coffee at any time of the day. Hot drinks are big business for the hospitality trade, particularly at this time of year says coffee specialists UCC Coffee. “In the run-up to Christmas consumers are looking for festive treats and quality food and drink-so don’t forget to stock up on good quality copy to keep your consumers fuelled rather festive season Grand Cafe has a range of delicious certified copies which are perfect alone or paired with festive syrups to give customers a twist on their regular coffee.”

DECORATION Apparently, according to a survey people like to see Christmas decorations up as early as October Stephen Evans, managing director at Christmas Tree World commented: “We’re seeing Christmas decorations and displays appear earlier every year, and so it’s understandable that businesses want to maximise on the opportunity. The fact that many consumers would like to see festive displays as early as October should be seen as a real business opportunity, spending even a small amount Christmas decorations can ultimately boost business performance significantly added Stephen. Nick Peake of national decoration and party store supplier Peeks is also a strong believer in first impressions. “We have been supplying the hospitality and licensed trade sector with all the festive/yuletide seasoned necessities for the past 70 years. We supply all the traditional products and tinsel boxes lights, hats, trees and crackers and we believe it is vitally important for operators not to underestimate the

So have yourself a cracking Christmas, and use the opportunity to gather as much feedback and data as possible, so you can make sure you can target market existing clients well in advance for Christmas 2019, and also use the opportunity to get some new year offers out (Burns night and Valentines night and not too far away) so use this busy opportunity to market 2019 is best you can. We here at CLH News have done our bit, visit our website to download free posters for almost any event www.catererlicensee.com www.stpetersbrewery.co.uk Tel 01986 782322 www.peeks.co.uk Tel 01202 489489 www.msk-ingredients.com Tel 01246 412211 www.brotherscider.co.uk www.juraproducts.uk Tel 01282 868266 www.vegsoc.org Tel 0161 925 2000 www.ucc-coffee.co.uk Tel 01908 275 520


December 2018

CLH News

23

Spirits & Cocktails - Making the Most of the “Party Season” “‘Tis the Season to be Jolly” 3. Rum Is Flourishing Too

Whether you are a pub/bar, hotel or restaurant Christmas and New Year are a lucrative opportunity, maximising sales, increasing footfall and the opportunity to “premiumise’. Added to that is is also a great time to promote yourself to new clientele, people who may never have visited you before and people you hope will come back with family and friends in the New Year. In very simple terms Christmas is “big business” in the drinks and hospitality sector! Consumers celebrating Christmas last year were estimated to have spent an additional £562m on drinks out-of-home, according to data and insights company, CGA, with an additional 211 million visits to be made to pubs, bars, and restaurants over the festive period. And while the number of people visiting pubs/eating out may have slightly dropped in recent years the good news is those who do go out go out mere and are spending more money. Consumers are more likely to try new categories and trade up at Christmas, and spirits are the winners! Encouraging consumers to try new drinks is also a key to helping increasing year round consumption since, according to statistics, of the one in five consumers who try something different during the festive season, 63% will order that drink again. According to research, sales lifts at Christmas last yearwere primarily in drinks, with the value of sales rising 4.4% on the previous year, while the value of dry sales dropped slightly by 0.7%. Spirits remain the favourite Christmas drink, making up 18.9% of total serves, an increase of nearly 4% against an average four-week period. CGA also reports that over a third of people at 36%, were willing to pay extra for a better-quality drink than they’d normally choose, with 24% acting on recommendations from bar staff. Although total sales across Britains pubs and restaurants were up just 0.6% during Christmas last year, the figures show that drinks sales saw an increase of 1.8% on the previous year, and half of additional “serves” in the on trade during recent Christmas periods are spirits! According to research by Pernod Ricard UK consumers are prepared to spend an extra 12% on cocktails at Christmas. Pernod Ricard UK channel director Mark Harris said “ Bars have traditionally been the heartland for cocktails, but opportunities also exist to leverage cocktails in both pubs and food-led establishments, by offering them a Christmas treat with friends or a great after dinner alternative” Speaking at a recent Spirits Summit last month CGA’s director of client services Jonny Jones highlighted the wonderful opportunity spirits and cocktails present in for the hospitality/ontrade:

While gin is still the clear growth leader, other categories are also growing fast. Sales of golden rum and dark rum are up by 10.9% and 8.6% respectively in the last year, and now have a combined 7.2% share of the spirits market. Irish Whiskey sales are meanwhile up 2.8%. “Rum and Irish whiskey have seen plenty of innovation, as well as solid performance from bigger brands, and are tapping into consumer demand for discovery, new flavour profiles and products with heritage and an interesting brand story to tell,” Jones told the Spirits Summit.

4. Premium Spirits Are Spreading

THE IMPORTANCE OF “QUALITY ICE” The trend towards upmarket brands in out of home drinking continues, with sales of premium spirits growing in double digits in the last year. Of the 964 spirit launches in the last three years, more than a third (329) have been in the premium category and nearly half (454) in the super premium category. But the trend is also evolving—most notably in the way that these brands are becoming more commonplace in mainstream as well as premium venues. Since premium spirit drinkers tend to be big spenders—with an average monthly on trade spend of £104.82, against £78.16 for standard spirit consumers—it is clearly a vital demographic to serve.

6. Range and NPD Need To Be Smart

5. Innovation Can Boost Cocktail Sales Cocktails are a crucial factor in the ongoing success of spirits, and CGA data shows that sales by value have risen by 7.5% in the last year. But as Jones pointed out at the Spirits Summit, there is still plenty of headroom for growth. Making greater and more prominent use of popular spirit brands could be one way to achieve it, and with the stigma around draught or pre-batched cocktails now falling away, different serves may present another route.

The 20 million British adults who enjoy spirits out of home are more likely than average to be engaged and experimental with their drinks. CGA’s BrandTrack consumer research shows that well over half (58%) of spirit drinkers enjoy trying new brands when out. But with so many new options arriving on the market, operators need to be careful not to overload drinkers with too much choice. For suppliers, the challenge is to make new product development considered and compelling, Jones said.

RUM THE NEXT “BIG THING” Gin, golden rum and malt whisky are all showing strong growth in a flat market, says Tony Holmes, sales director, BB Foodservice (Bestway Wholesale) : “The gin market has already grown by a considerable 26.5% since last year, but rum is hot on its heels with 11.2% growth over the same period. Leading food and drink consultancy CGA, who we work closely with, has forecasted that by 2020, sales of rum will be up 33%, outstripping gin by 5%.” To help operators make the most of the trend, BB Foodservice has a wide range of branded rum products, from Kraken Black Spiced Rum to Bacardi Gold Rum. Golden rum has seen a particular surge in popularity. Its caramel colour and fruity, honeyed flavour comes from being aged in charred oak barrels. Generally used in cocktails, such as Dark ‘n’ Stormy and Cuba Libre, it’s also smooth enough to be sipped on its own, or on the rocks. All are ideal for a variety of food and drink businesses – from pubs and restaurants to universities and casual dining venues – at highly competitive prices.

ATTRACTING THE MILLENIALS

1. Spirits Are Outperforming The Market

2. The Gin Category Is Still Booming

Spirits now have a 22.1% share of all drinks sales by value, according to CGA’s OnPremise Measurement Service—up by two percentage points in just four years. Some of that growth has come at the expense of categories including beer and wine, but it is also being fuelled by innovation in serve and flavour, Jones told the Summit. “The spirits category is a hugely important revenue driver for the trade, and one that is helping operators to sustain growth in a challenging marketplace.”

Observers have been wondering whether the on trade has reached ‘peak gin’ for several years now, but CGA data suggests that point is still a way off. Sales have leapt by a third (33.2%) in the last year alone, and outlets now stock an average of 6.7 gin brands—nearly three times as many as the average of 2.4 just four years ago. Gin now attracts 14 pence in every pound spent on spirits in the on trade, with pink gin a particularly important driver.

you run a sophisticated establishment, it won’t make much sense to serve drinks that come with a garnish of popping candy. And, if the vibe of your bar is quite casual, an array of martinis might look slightly out of place on your menu. Whenever you and your bar staff are coming up with new recipes, take some time to make sure that they’re in keeping with the style of your décor and any food you might serve.

Mike Hardman is Marketing Manager at the catering supplies wholesaler Alliance Online. Here, he shares his top tips for creating cocktails that are guaranteed to attract the Instagram-loving millennial crowd. If you run an independent business, you’ll constantly be trying to one-up your competitors. And, more often than not, your closest competition will be chains that typically have a lot more money and manpower behind them. You can still thrive alongside these larger businesses, though. In fact, having an independent bar can actually work to your advantage — especially among the younger crowd. But, you can’t have an “if you build it they will come” mentality. You need to do everything you can to gain as much attention as possible for your bar. And, if it’s millennials that you’re looking to attract, it’s well worth ensuring that you have a drinks menu full of Instagram-worthy cocktails. Here, I'll give you my top tips for making sure that’s the case. Read on to learn more.

MAKE SURE YOUR COCKTAILS FIT THE FEEL OF YOUR BAR As much as it can be tempting to jump on the latest cocktail trend, it’s important that your drinks reflect the look and feel of your bar. If

“Whilst many associate ice with Christmas thanks to the chilly weather expected at this time of year, in the catering and bartending world, ice is associated with the festive period through the increasingly popular Christmas cocktail menu, says Roz Scourfield, National Sales Manager, Hoshizaki UK www.hoshizaki-europe.com Like any cocktail menu, the type, consistency and quality of the ice used to create these drinks is vital, and getting this right can mean the difference between customers staying in house, and those heading out for a Christmas tipple in another high-street establishment. However, thanks to innovation in ice making technology, operators can create show stopping cocktails with ease thanks to a diverse range of ice machines and styles now available on the market. Choosing the correct type of ice depends very much on the beverage offering, but in essence, the larger the individual pieces of ice, the slower it melts and therefore the less dilution occurs - something that is particularly key for cocktails. Leading with ice machine technology for over 70 years, Hoshizaki offer UK operators a wide and varied suite of ice machine solutions that can create many different ice shapes, including cube ice, cylinder ice, flake ice, nugget ice and in the latest development, distinctive ball ice.

INVEST IN FANCY GLASSWARE The glass can make or break the look of a drink, so it’s well worth having an array of impressive glassware behind your bar. Of course, you’ll need the usual beer, wine, and spirit glasses, but you can have a bit of fun with the ones you choose for cocktails. Balloon, martini, margarita, hurricane, hiball, and old-fashioned glasses are pretty standard, but you could also add some tiki glasses to the mix. If your bar has a distinctive theme, you can reflect this in the glasses you buy too. For example, there are those that resemble science beakers, skulls, and even pineapples. Serve your drinks in any of these and you’ll soon be getting plenty of Instagram shares and likes!

UP THE FUN FACTOR Don’t be afraid to have fun with your cocktails — that’s what’s going to help them stand out. Cocktail bar chain The Alchemist, for example, is well known for its quirky drinks that come with a side of dry ice, or an interactive element like a syringe full of colourful alcohol. Why not take a leaf out of their book and make sure that anyone who orders one of your cocktails is given an experience, not just a drink?

THINK CAREFULLY ABOUT YOUR GARNISHES Long gone are the days where you could get away with serving a cocktail with a lemon slice and maybe a little umbrella — your garnishes need to be a lot more interesting. Edible flowers, brightly coloured whipped cream, fruit shapes, and even plastic figurines can be used to dress up your drinks. And, they'll help to ensure your customers' drinks are photo-ready each and every time.

SET UP YOUR OWN INSTAGRAM ACCOUNT The main goal of making your drinks Instagram-worthy is to encourage your customers to post photos of them on their own accounts. This will mean that they spread the word about your establishment without you having to do any extra work — it's essentially a free marketing tool. But, you'll want them to be able to link back to your bar's Instagram account, so people can click through to see even more of your wonderful creations. You should also ensure you have a geo tag, so your customers can let their friends know exactly where they need to go to sample your drinks. The social media platform has a great guide to setting up a business Instagram account, as well as plenty of advice on how to make the most of it. So, make sure you check out all of their content before getting started. To attract a younger crowd, you need to make sure your bar is social media-friendly, and creating a cocktail menu full of drinks that will earn plenty of likes on Instagram is a great place to start.


December 2018

CLH News

24

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 sales@cafeculture.biz

Contract Furniture Group

Contract Furniture Group has been set up to offer quality contract dining furniture to the hotel, restaurant, pub trades and leisure industries at realistic prices. We carry a lot of our range in stock so we can help you to meet your deadlines. We also offer a unique source and supply service; if you send us a picture of an item we will do our up most to supply to you at the

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…..

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

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.

best price. All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics. For further information, call 0115 965 9030, or visit www.contractfurniture.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 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


Design and Refit

December 2018

CLH News

Almost 50 Years of Industry Experience from Adveco With almost 50 years of industry experience, Adveco Ltd., which also trades as A.O. Smith Water Heaters in the UK, is the trusted specialist provider of bespoke hot water, heating and power systems to hotels, restaurants and leisure facilities. Committed to partnering with its customers, Adveco helps create comfortable, efficient, functional, safe and sustainable buildings through invaluable support in the design, supply, commissioning and service of business-critical hot water, heating and power.

Responsible for the introduction of condensing water heating to the UK, Adveco continues to innovate today. Working in exclusive partnership with Europe’s most reputable manufacturers, Adveco designs, supplies and supports more than a thousand commercial boiler, hot water, solar thermal and cogeneration systems every year. Headquartered in the UK, the company operates across Europe from offices in the Netherlands and Belgium. Visit www.adveco.co for details.

Sims - 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. 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 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

Pland - Strength in Stainless Steel Pland Stainless Ltd is a Yorkshire based manufacturer of stainless steel products. The company was incorporated in 1919, so will be celebrating its centenary year in 2019. It still manufactures its products from the original building where it started in Leeds and is the only one in its market still making in Britain today. Pland has a long-standing reputation for producing quality stainless steel products mainly for the commercial market. Their products are targeted at many sectors including catering, janitorial, washrooms, sani-

taryware, healthcare, laboratory or their anti-vandal range for secure accommodation. They have a broad range of standard products that can be viewed on their website, but they are producing a growing number of bespoke products. For this they work with customers to design for a specific job utilising their technical designers and in-house CAD CAM and prototyping capabilities. For further details please check out their website at www.plandstainless.co.uk or contact Pland Stainless on tel: 0113 263 4184.

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

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December 2018

CLH News

26

Design and Refit

Fri-Jado UK Completes Demonstration Kitchen Refit MST Auctioneers Ltd

Foodservice and food retailing equipment specialist, Fri-Jado UK Limited, has completed a refit of its showroom and demonstration kitchen at its Uxbridge office. The update of 3,000 sq ft facility has included the installation of the latest models from the company’s extensive range of cooking, holding and display equipment. The project coincides with a major refurbishment of Fri-Jado’s showroom and demonstration kitchen at the company’s head office in Etten-Leur, southern Netherlands. Fri-Jado UK’s Director of National Accounts, Gary Thacker, explains the thinking behind the investment in the UK and Dutch facilities: “Our demonstration kitchens provide specifiers, including chefs, retailers, food to go operators, contractors and kitchen concept specialists, with the opportunity to gain first-hand experience of our product range. They can receive live cook demonstrations and familiarise themselves with the performance and features of our equipment before making the all-important buying decision.” Thacker believes that foodservice professionals are aiming to deliver a broader range of top quality, freshly

cooked hot food. To this end, forward thinking operators are addressing their food offer and menu development before specifying the most appropriate equipment solutions. The Fri-Jado demonstration kitchens in the UK and the Netherlands have been designed to accommodate menu development regimes, with the support of the company’s chefs, helping operators to expand their range of innovative and wholesome freshly cooked hot food to go options, increasing sales and maximising profits. The Fri-Jado team is also well placed to provide advice on the presentation and display of food, highlighting visual impact and promoting impulse purchases. Fri-Jado UK also provides comprehensive product instruction courses at its demonstration kitchen, coordinated by a dedicated trainer, for all proprietary equipment. Training is a critical factor in the efficient use of foodservice equipment, allowing operators to gain maximum performance from their kitchen appliances and familiarise staff with product features. This helps to ensure consistently high standards of food quality, which can be held and displayed over extended periods for reduced waste. The company also provides on-site product training, during and after store installation and commissioning, as well as customer specific operation and training manuals, enabling all operators to be cognisant with foodservice equipment and features. For further information please contact Fri-Jado UK Limited on 01895 272227, Email: uk.info@frijado.com or Website: www.frijado.co.uk

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods. We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as

well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days. We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons. We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details

Woodman Chairs

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

ers looking for their own design or

seeking to create a unique range or

theme, again in both oak and beech, raw or finished. Always keen to innovate, Woodman are constantly introducing new styles and have recently added Carver options to their more popular dining chairs and have further expanded their range of bar stools to include rush seated and fabric pad options. Here is a simple decision that won’t require a Referendum! If you want your customers to have the best choice, with honest quality, at affordable prices, with decent lead times and no minimum order, then you need only vote Woodman for your chairs. For further details call 01884 841789, visit www.woodmanchairs.co.uk or email sales@woodmanchairs.co.uk

Fast Chef Counter Top Ventless Fryers from Taylor UK

There’s a new fryer on the market that needs no ventilation, is entirely safe, and is clean and easy to use. The Fast Chef Elite from Taylor UK is fully automatic and self-contained. It features a new technology, the Ecofry system. In independent tests it used 24% less energy and up to 37% less oil than conventional fryers, with frying times reduced by up to 27%. Simply place the food into the hopper at the top of the machine, push the relevant programme on the control pad, and then take the fried product out of the catch tray once it’s cooked. Easy! The unit is self-contained, so the hot oil is kept completely out of harm’s way. All of the frying is done in the enclosed chamber,

the oil has very little exposure to oxygen and light, which extends its useful lifespan. The lack of oxygen also enhances safety by minimising the risk of fire. The Ecofry technology extracts moisture away from the food very quickly, sealing its surface and ensuring the moisture doesn’t contaminate the oil. This in turn minimises the risk of flavour transfer between batches of different foods and further extends the oil’s lifespan. The results are crispy, golden fried foods, batch after batch. The Fast Chef Elite can cook up to 500gm of product per batch. Available from Taylor UK - 0800 838 896 or visit www.taylorcompany.co.uk


Design and Refit

December 2018

CLH News

Introducing The UK’s First Eco-Friendly Mattress For Hospitality Our range of eco-friendly foam-free mattresses feature our breathable Eco Comfort Fibres™, which are made from 100% recyclable plastic bottles to bring you premium comfort that won’t cost the planet or your pocket and so far Silentnight have prevented 105 million bottles from entering our oceans. This revolutionary mattress is soon to be available for the hospitality sector because a great night’s sleep shouldn’t cost the Earth!

This time last year Silentnight set themselves a goal to lead the way on sustainability and are delighted to have been awarded the coveted Sustainability Award 2017 by the Furniture Makers Company as recognition for the work in this area, they are extremely proud to have been re-awarded it for 2018 too. For more information visit www.silentnight.co.uk/eco

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.

A Brand New Look For Cistermiser’s Infrared Urinal Flushing Control Valve Cistermiser have updated their market-leading IRC® infrared urinal cistern-flushing control valve, with improved aesthetics and an array of practical new design features. Incorporating the same proven and robust brass valve, new IRC® design features include a stylish and compact body shape, an “economy” mode option to provide even greater water savings, a new-style mounting bracket for recessed installations and an improved design which allows clients to replace batteries with ease by simply removing the front fascia to access the battery compartment. Battery or mains-powered, the IRC® can use batteries as back-up power to

mains supply if required. The sensor can be pipe, wall or ceiling mounted, surface-mounted or recessed to conceal the unit and reduce the risk of vandalism. WRAS approved, the IRC® reduces water consumption by over 80% and is ready to install straight out of the box. In “normal” mode, the unit operates with a 30-minute cycle which means the cistern will flush a maximum of 2 times per hour. In “economy” mode, an additional delay of 15 minutes is provided before the “normal” mode operating cycle is activated, to save even more water. For further information, please visit www.cistermiser.co.uk

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

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December 2018

CLH News

28

Design and Refit

The Vandal Resistant Toilet Door Lock From Burstcatch

As the hospitality gears up for its busiest time of the year, bars and restaurants will be welcoming people for office parties and family gatherings for the first time. As the saying goes, "you never get a second chance to make a first impression." Toilet facilities are often the first and the last impression clientele will remember. It is vital to not only ensure your facilities are clean, fresh, smelling and bright, but more importantly secure. People sometimes behave out of character at Christmas/New Year parties, and can find themselves in vulnerable situations. Having facilities that are secure, not only providing privacy, but safety and security as well is vital. Burstcatch ensures both privacy and security of your bathroom cubicles with its unique, patented vandal resistant design. Built to last in the most extreme of environments, Burstcatch is designed to operate flawlessly in the washroom environment. Suitable for extreme high traffic commercial toilet areas such as night clubs, bars and restaurants. Burstcatch is the standard fitting in the UK’s largest pub chains JD Weatherspoon, Yates, Mitchell & Butler, Stonegate and Missoula Bars Burstcatch ensures their

washrooms are always 100% operational, reaping the financial benefits everyday.

• Privacy with unique anti-vandal door lock design • Works with all types of toilet cubicle doors • Built strong. Built to last. Built to save you money. • Guaranteed to save your toilet cubicle doors and locks from vandals. In the high traffic pub and club environment it's essential your toilet doors stay operational. Burstcatch will give you the piece of mind that once fitted you no longer have to call out service engineers to repair your toilet cubicle doors. Generally a call out would be £60 plus per call, so its a simple calculation to see Burstcatch is a valuable investment. Customer safety is ensured with our unique design. Burstcatch will allow standard privacy but if you are required to access a cubicle during an emergency situation you can easily force the door open without causing any damage to the toilet door hardware or to the door. Safety without the expense! Tel: 0151 608 8666 or visit www.burstcatch.co.uk or see the advert on page 31.

Go Traditional With A Decorative Cast Iron Table

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

There aren’t many pieces of furniture that add a sense of classic heritage to a room better than the cast iron table. That’s not without saying that the table doesn’t come with other advantages too. The decorative qualities of the intricate Victorian era design are what first come to mind but what becomes apparent when using cast iron tables is that they are extremely hard-wearing. The table’s longevity is legendary and many of the 19th century examples remain in use today, still as strong as the day they were assembled. Trent Furniture’s process of casting iron has remained fundamentally unchanged from that of

the 19th century. This means customers benefit from the visual attractiveness, detail and durability of those in years gone by. The instantly recognisable cast iron design is one of the most popular traditional tables for a pub but is equally as effective in bars, restaurants and cafés. Trent Furniture provides a range of decorative cast iron tables with many based on classic Victorian era designs. The cast iron table range starts from just £39.90 (exc VAT). View the full range as well as other traditional furniture pieces at www.trentfurniture.co.uk. Call 0116 2985 852 for more information.

Jarapa is an ethical, sustainable family business based in Dorset. Specialising in recycled, upcycled and natural products. Choose from beautiful wine glasses, tumblers and tableware to stand alone statement lamps and table lamps all made from 100% recycled glass. As well as holding stock in the UK Jarapa can help source the right recycled products for your business.

Top Drawer 13-15th January Stand D63 | Spring Fair 3-7 Febuary Stand 1M30

www.jarapa.co.uk email: stewart@jarapa.co.uk phone: 0845 519 1982


Property and Professional Is Your Business In Trouble? Are You Having Sleepless Nights? Do you have serious money problems, are you facing legal threats, are you avoiding the post, your phone and your emails ? We can sort out all your financial and legal problems no matter how severe they are, our success rate is 100% Let us take control of all your problems and shield you completely from all the pressure you are facing. We will

deal with all your creditors and their litigators allowing you to concentrate on your customers and the business. We promise to identify effective solutions and options to keep you trading, or if you prefer, a seamless and managed exit with no adverse effects on you for your future plans. Every problem has an answer! Call us today without delay on 01183 800949 / 07538 161544.

Hotel & Pub Rescue Ltd www.hotelandpubrescue.co.uk enquiries@hotelandpubrescue.co.uk

The Hospitality Business Mentor from The Bowden Group • Marketing – general and specific (ie promotions etc) • Human Resources (HR) - including all the legislation, and disciplinary

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

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.

The Report on Jobs, published by KPMG and the REC, has highlighted another month on month increase in permanent vacancies and a continued need for temporary workers in the hospitality sector. The report also shows a further decline in the availability of UK candidates across all sectors, highlighting that overall candidate supply has fallen continuously on a monthly basis since May 2013. With the crucial festive period approaching, Will Hawkley, Global Head of Leisure and Hospitality comments: “The hospitality sector has the highest year on year increase in permanent vacancies of all sectors

analysed in this report, and with staff availability at the lowest rate since March 2018, this is clearly a concern for operators. “Staff shortages are a reoccurring issue for the hospitality sector; hiring temporary seasonal staff can provide an opportunity to attract and assess the talent on offer in the UK market. Employers will be looking to take steps to retain those that make a good impression at the busiest time of year by providing the means to carve out a successful career in the sector. By offering viable progression routes with the ability to train on the job, flexible hours and the potential to travel, employers in the hospitality sector are providing excellent opportunities for the next generation of the workforce. Add to that a great corporate culture which employees can really buy in to and you have the potential to bridge the gap between vacancy supply and demand.”

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

• 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)

Sold By Leading National Licensed Property Agents Guy Simmonds A Leasehold Inn has just been sold by Leading National Licensed Property Agent Guy Simmonds: - The Queens Head, High St, Titchfield, Hampshire. This lovely Grade II Listed Village Inn & Restaurant sits on the High Street of Titchfield, Hampshire. Titchfield is a village in southern Hampshire close to Fareham, Southampton, Stubbington and Swanwick. This sought after village is only a couple of miles away from the Solent with its harbour and Titchfield haven Nature Reserve.

This traditional business is made up of a Lounge Bar/Dining Area (circa 35), Restaurant (circa 30), Function Room (circa 60), Commercial Catering Kitchen, 4 Bedroom Living Accommodation plus 1 Bed Flat. To complete the business is a Large Car Park and Patio Terrace Area. Asking Price £45,000. EI Leasehold Leasehold. Last Years Turnover circa £300,000 (incl.). Rent £35,000. Trade Split 60% Wet & 40% Dry. Contact the sales agent, Guy Simmonds, on 01332 865112.

www.hotelandpubrescue.co.uk

Full details of all our current properties can be downloaded from our website www.stonesmith.co.uk or follow us on Twitter @stonesmithUK. If you’re thinking of selling or need professional advice, Stonesmith can be contacted on 01392 201262.

The Penruddocke Arms, Salisbury, on the Market with Guy Simmonds A New Private ‘Free Of Tie’ Leasehold Inn has been brought to the market by leading National Licensed Property Agent Guy Simmonds :- The Penruddocke Arms, Hindon Rd, Dinton, Salisbury, Wiltshire

NE W

T H E W E S T C O U N T RY S P E C I A L I S T S

SOMERSET

BRIXHAM, DEVON

KINGSBRIDGE, DEVON

Beautifully Restored 15th Century Village Inn

Impressive Award Winning Guest House

40 Cover Licensed Tapas Bar/ Restaurant

6 High Quality En-Suite Letting Bedrooms

Presented to Superior Standard Throughout

Occupying Prime & Prominent Position

Self Contained Owners Accommodation

4 Quality Letting Bedrooms

Well Equipped Commercial Catering Kitchen

Al Fresco Seating (100+)

Summer House, Garage, Hot Tub & Sauna

Potential to Develop All Aspects of Trade

Large Barn/Double Garage

Well Established Occupying Prime Location

LH £99,950

NE W

Refurbished and re-equipped in September 2017, the premises have been the subject of significant investment by our client. These substantial detached premises are presented to an extremely high standard throughout with a modern contemporary feel.

able leasehold interest as a going concern and full trade inventory. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262. Stonesmith are one of the leading business transfer agents in the South West specialising in the sale of licensed businesses throughout the Westcountry including Devon, Cornwall, Somerset and Dorset.

07538 161544

4765

FH £440,000

5995

Priced to Sell

LH £29,995

2090

EAST DEVON

EAST DEVON

ASHBURTON, DEVON

High Quality Day Time Cafe/Coffee Shop

Licensed Restaurant/Bistro/Cafe

Established Day Time Only Catering Business

Occupying a Prominent Trading Position Cafe with Attractive Garden 2 Double Bedroom Owners Apartment

LH £150,000

2087

Visible Town Centre Trading Position

Well Presented Throughout

Main Restaurant (30+)

Profitable Business Opportunity

2 Bedroom Owners Apartment

Potential to Develop All Aspects of The Trade

Rare Catering Opportunity

LH £45,000

2079

Excellent Levels of Repeat Business

LH £65,000

2083

NE W

They offer: ground floor Seating Areas for approximately 120 customers, comprehensively equipped Commercial Catering Kitchens with Ancillary Facilities, Customer Trade Garden with Children’s Play Area and 2 Catering Kiosks offering al fresco seating for 120 plus customers and extensive Customer Car Parking for 50+ vehicles. The business opportunity is on the market for £170,000 for the valu-

enquiries@hotelandpubrescue.co.uk

01183 800949

For Sale: Landmark Fully Licensed Roadside Cafe and Diner Stonesmith are delighted to be selling the leasehold of the Get Battered Roadside Restaurant. A quality licensed cafe and restaurant occupying a prominent and highly visible landmark trading position, adjacent to the east bound carriage way of the A303. The A303 is a major commuter and tourist route which runs between London and the West Country - the business benefits from high profile signage on both carriage ways.

29

NE W

Ensuring the business performs and makes the required profit, is what David does, and he does this by:

Other areas that David advises on include:

CLH News

Xmas Temps Could Be the Answer to Hospitality’s Permanent Staffing Problems

NE W

David Hunter is the Hospitality Business Mentor – he works with owners and investors in hotels, restaurants and catering businesses.

December 2018

En-Suite Letting Bedrooms. To complete the property is a lovely lawned Beer Garden (circa 60), Commercial Catering Kitchen, Living Accommodation and Car Park for 30 cars.

This splendid Grade II Listed Village Inn with Letting Bedrooms is located in the heart of Dinton, a village that sits in the Nadder Valley some 8 miles west of Salisbury and close to Stonehenge.

Asking Price £415,000 or £19,950. Freehold or new Private ‘Free of Tie’ lease. Last Years Turnover circa £244,800 (incl.VAT). Trade Split 30% wet, 50% food & 20% letting. New 10 Yr Free of Tie Lease Option.

The property has a traditional style and benefits from a Lounge Bar/Dining Area (circa 50), Restaurant (circa 40) and Five

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

A303 SOMERSET

MANACCAN, CORNWALL

SOMERSET TOWN

Fully Licensed Roadside Cafe & Diner

Exceptionally Well Presented Free of Tie Inn

Well Regarded Licensed Restaurant

Super Trading Position on A303

Situated Close to South Cornish Coast

Bar Area (12), Dining Rooms (45)

Recently Refurbished & Purpose Equipped

Family Sized 3 Bed Owners Accom

Impressive Spacious 4/5 Bed Pvt Accom

Restaurant/Dining Seating for 120

Fully Equipped Commercial Catering Kitchen

Private Walled Patio Garden Area

Run Completely Under Management

Extensive Lawned Beer Garden & Patio Areas

First Time on Market for Over 30 Years

LH £150,000

2089

LH £49,950

THINKING OF SELLING? CALL FOR A FREE VALUATION

4764

FH £390,000

2074

01392 201262 www.stonesmith.co.uk


December 2018

CLH News

30

Products and Services

Jarapa Recycled, Upcycled And Natural Products Jarapa is an ethical, sustainable family business based in Dorset. Specialising in ecofriendly products made from recycled or natural materials perfect for 2019 where demand to consume less and recycle more is set to increase. For Spring 2019 Jarapa are introducing beautiful new colours in pink, amber, burgundy and smoke to the recycled glass simplicity jars. Available as stand alone statement pieces or as large lamps. Made to order the unique glass lamps are assembled and made in Dorset in several colours, we can also offer many styles and colours of lamp shade with or without the lamp. A great way to update rooms or add

Candi Gifts

These fabulous, sturdy, top quality Gift Hamper Trays and Gable Boxes are the latest addition to our ranges. We’ve long had requests for plain white, and here they are! Great for teaming up with our complete accessory kits in red, gold, green, cream, pink and blue and available in 3 sizes to give you maximum versatility. For a sophisticated Christmas sparkle we’ve introduced the Black and Gold Swirl design, incorporating gold, red and orange. Prices start at just £1.46 each. Gable boxes measure 17 x 14 x 10cm high and are avail-

Is Bean-To-Cup The Future? If you’ve always thought automated coffee machine mean high volume, low quality, it’s time to switch on to automation, says Scott Green of JURA UK. What is automation? Automatic coffee machines enable establishments to create high quality coffee, at the touch of a button. By contrast, traditional machines, which are mostly operated by professional baristas, require a greater level of skill. Historically, automatic machines have been associated with quick serve venues that need to produce large volumes of cof-

ambience to a restaurant or cafe. Our collection includes vases, glasses, tableware, lamps and lamp shades. As well as holding stock in the UK, Jarapa are also able to source from a vast range of recycled glass products if you are looking for a particular style or colour for your hotel or restaurant subject to MOQ. Top Drawer January 13-15th Stand D63 Spring Fair Febuary 3-7th Stand 1M30 Exhibiting at Top Drawer Olympia London 13 -15th Jan 2019 Exhibiting Spring Fair NEC 3-7 Febuary Visit Jarapa Ltd at www.jarapa.co.uk Tel 0845 5191982 / 07421 004033 Or see the advert on page 28. able already in a selection of Christmas,Valentines and Baby designs - and now you have the options of Glossy Black, White and Red which are in stock and ready to ship. Packed in 10’s and priced from £6.18 per pack. All designs are in our latest brochure. If you’d like a copy, just get in touch! Website – www.candigifts.co.uk Email – salesdesk@candigifts.co.uk See the advert on page 16. fee, quickly and conveniently. However, advances in bean-to-cup technology have closed the gap and topend coffee machines are gathering momentum in the commercial sector, due to their reliability and consistency for producing high-quality coffee, with minimal staff intervention. How can automation compete with the personal touch/barista? The speciality coffee industry is growing and no one can underestimate the barista’s role in creating great coffee. However, automatic coffee machines have the edge when it comes to making an equally great-tasting coffee in an instant. Find out more by visiting www.jura.co.uk or see the advert on page 11.

Space Air - The UK Distributors of LG-HVAC Since 1980, Space Air’s experience in the HVAC industry (Heating, Ventilation and Air Conditioners) has been unrivaled and are a UK wide distributor of LG (yes, the electronic company) covering a wide range of products including, Splits, Multi Splits, Multi V™ VRF (Variable Refrigerant Flow), Therma V™ (Air to Water Medium/High temperature heat pumps), extensive control systems and spare parts. The air conditioning capacity ranges from 1kW to 269kW Heating or/and Cooling systems with the extensive variety of indoor units from Cassettes (1, 2 and 4 Way air distribution), Ceiling, Floor, Wall and Low/Medium/High static ducted type. The HRV (Heat Recovery Ventilation) offers flexible and high efficiency ventilation.

The unique Therma V™ medium (55˚C) and high (80˚C) temperature heating and domestic hot water systems, which is ranked amongst the leading technology in the world. All LG HVAC products are Eurovent Certified and to IS09001-14001, Quality and Environmental Standards with extensive HQ facilities in Weybridge, covering show rooms, training centres and CPD facilities. Space Air offers nationwide coverage including design, selection, logistics, spare parts, remote and on site technical support. Contact us on 01483 478 715 or by email sales@spaceairltd.co.uk or visit our website www.spaceair.co.uk for extensive information. See the advert on page 9,

Jangro, the UK and Ireland’s largest network of independent janitorial distributors, is urging the industry to get prepared for winter, following the recent headlines that the UK may be facing the coldest winter for 10 years . The extreme weather, together with the festive season, bring a huge demand for facilities to be kept clean and hygienic, and particularly to ensure that floors are well maintained to prevent any slips, falls or accidents. To help businesses get winter weather ready, particularly those in the retail, catering and hospitality industries, Jangro has the following floor care advice:

are easier to keep clean – as long as the correct products are used. Jangro offers a range of supplies ideal for the job, from cleaners and polishers to treatments and gels. 4. Consider installing an effective barrier matting system. Approximately 80% of the total amount of soil present within a building is brought in via people’s feet. It has been estimated that up to 90% of such soil can be prevented from entering the building by a barrier matting system. 5. An air-shower at the entrance will also prevent soil from entering the building by producing a powerful but comfortable downward draught that dislodges any loose soil particles from people’s clothes. These are forced downwards, towards the floor, where they can then be trapped and contained within the fibres of the barrier mats. Joanne Gilliard, CEO of Jangro, comments, “As well as helping to form good customer impressions, a clean and properly maintained floor is key to health and safety, preventing slips, falls and accidents. We offer our customers everything they need to achieve this, from equipment, supplies and products to the know-how, via helpful guides, training courses and a host of Floor Care Charts and Machine Instructional Videos available on our website”. For more information or advice, visit www.jangro.net or call 01204 795 955.

Jangro Urges Businesses To Get Winter Weather Ready

1. Ensure operatives are following best practice. All Jangro customers have free access to its award-winning, versatile and accessible ‘Learning Management Solution’ (LMS). The e-learning platform features two courses on Carpet Care and Floor Care, as well as a short, highly visual cleaning Task Card detailing ‘How to mop a floor’. This guide can be downloaded as a PDF or animated video. 2. Choose the correct pad for the floor type and the required job by checking against Jangro’s Floor Pad Guide, which includes a handy colour coding system for easy identification. 3. Make sure you choose the correct cleaning agents and products for different types of flooring. Carpets require a powerful shampoo to work out the dirt and grime trodden into them, whilst hard floors

Moor Coffee Ltd.

Our family-run coffee company based near Dartmoor specialises in commercial coffee machines, coffee beans, brewing equipment and machine repairs throughout the West country. As a Jura Authorised Reseller and Service Partner we have the expertise to help you find the perfect machine for your business needs. We provide installation, training and a comprehensive after sales service. We are currently offering a Christmas Special Bonus package on the Jura WE8 bean to cup machine.

The WE8 is a fully automatic fresh bean and fresh milk machine, with 12 drink selections from cappuccino to flat white and espresso, it also provides a decaf option. This machine is perfect for smaller businesses and can serve up to 50 drinks per day. This bonus package includes a milk chiller, small cup warmer and enough beans to cover the cost of the machine! (when drinks are sold at £2.00 per cup) We also supply the full range of Jura commercial coffee machines and accessories, including the new Giga X8 Touch Screen. We can offer you a range of purchase options at competitive prices, So call us now on 01409 231166 or more details can be found on our website www.moorcoffee.co.uk or see us on page 15.

Innovative Technology from Gamble

Gamble Foodservice Solutions are the UK representatives for market leading foodservice equipment manufactures from around the world, since 1947. Innovation and technology is fundamental to success in the foodservice industry, and with our versatile product portfolio we can assist in future proofing in business operation. Whether this be through our dynamic brands such as EKA, FWE, Hatco, Imperial, MKN, Montague or Ovention, we can offer equipment that produces high quality food consistently efficiently, and effortlessly.

Refresh Tea & Soap Co. Bringing you ‘Love at First Lather’ with exclusive teas paired with, and infused into handmade bath and body care products helping you feel and look your best Refresh Tea & Soap Co. highlights purple tea blends from the highlands of Kenya. This rare purple-leafed hybrid of Camellia Sinensis, the tea tree, sports a powerhouse of benefits and sweet subtle flavour for health seeking tea drinkers and an opportunity to gain youthfulness and care as your skin drinks in its goodness through our cosmetics line. On her own journey to embrace wellness, company founder Ashley Fleischer combines a lifelong taste for tea, vegan soap-making skills, and a

Not only that, but we have the latest technology in ventless equipment and speed cooking platforms, which gives us the edge and keeps us one step ahead of our competitors! This coupled with our vast knowledge and industry experience, and outstanding customer service gives us the tools required to fulfil our purpose, which is to be the trusted partner you are proud to be associated with. If you want to know more about our latest innovation & technology give us a call on 01509 260150 or visit our website www.gamblefs.co.uk or see the advert on page 15.

passion to avoid palm oil and plastic packaging. She creates all products in small batches in a north London workshop continually growing the business. Knowing that people enjoy some of their best memories spending cherished down-time on vacation, Refresh Tea & Soap Co. aims to infuse love into every visitors’ stay at boutique hotels, spas, café’s and resorts, by making self-care convenient. Showing ourselves love at home, as a gift, or on a mini-break becomes truly and naturally an enjoyable experience with Refresh Tea’s me-time collection. Luxury, vegan handcrafted wellness products are an inspired way to celebrate a new you for the new year. Fill your cup in 2019! Refresh's range can be viewed and purchased at RefreshTea.store See the advert on page 9.

Festive Cheer from Props4Shows

It’s that time of year again when we prepare to surround ourselves with some festive cheer. Here at Props4Shows we have a lovely range of winter flowers and foliage, ideal for adorning tables and waiting areas. We also have access to many more winter and Christmas decorations, so contact us with your requirements. To add to this, we have a new range of snow carpets and scatter snow, as well as our snowballs and snowflakes, for you to create wintry scenes and displays. This year we are featuring our little pink alpaca to add a bit of fun to the festivities, but if you are looking for

something more traditional, we have some handsome nutcrackers and very realistic looking candy canes, plus a number of other fake festive sweets. As always, we have our extensive range of fake foods available from stock if you need to create a fake feast! Our new Artificial Food Catalogue is now available to order on our website, where you can also pre-order our winter brochure. Contact us on Tel: 03333 440078, Email: sales@props4shows.com Or visit www.props4shows.com See the advert on page 4 for further details.

Increasing Profits with Bar Snacks Are you maximising bar snack opportunities? Did you know over 30% of purchases are made on impulse when people visit a bar. So that all saying “eye level is buy level” could not be more true. Snacks are one of the most dynamic categories in the industry, and with the hospitality and licensed on trade industry entering its busiest period hugely increased footfall it pays to make sure that your snack offerings are visible and in plain sight and backed up with prominent marketing support. Selling to retail and trade clients, SCT & SCT LIMITED offers some of the very best gluten-free snacks in the UK.

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Proper pork crackling fabulous fudge yummy peanuts amazing almonds lovely walnuts delicious cashews Our flavoured pork crackling is very popular with customers, and we’ve sold more than 60,000 portions to customers across the country. We only use the very

best pork rind and have spent hundreds of hours perfecting our flavours. There are lots of flavours to choose from, including the ever-popular Extreme Chilli. Call us today to find out more. Each pot comes in a tamper-proof clip seal pot to keep the crackling fresh at all times. We make and pot each flavour daily to so that you receive a fresh product every day. This then has a shelf life of 6 months. And we are working more to be environmentally friendly by reducing plastic and have now produced foil pouches for all nine flavours! To give your customers the flavour explosion they crave. Our supply chain is growing weekly, now supplying Hall & Woodhouse, Hoburne, Berry & Knight, Best One, Premier, Budgens plus pubs, campsites, butchers deli’s nationally. Call today for next day delivery 01202875280 / 07894481193 or Email trade@sct-sct.com for a full price list. See the advert on page 7.


December 2018

Low and No Alcohol Choices Becoming More “Socially Acceptable” According to a new study by Carlsberg UK, consumers across the UK believe that low or no alcohol beer is becoming more socially acceptable. The brewer commissioned a study carried out by OnePoll, which delved into the drinking habits of 2,000 UK adults, with a particular focus on low or no alcohol beers. The study found 59% of respondents had tried a low or no alcohol drink and more than half of those asked (52%) agreed that drinking a low or no alcohol beer had become more socially acceptable in the last year or two. Twenty-eight per cent of respondents would consider drinking an alcohol-free beer as an alternative to alcohol and 26% would consider it over an alternative soft drink. The study also found that there are differences in attitudes towards alcohol between men and women. Thirty-five per cent of women have become more con-

scious about their alcohol intake over the last one to two years versus 30% of men. Men were more likely to consume low or no alcohol alternatives at home and females were more likely to try it on a night out. Women were also more likely than men to enjoy the taste of low or no alcohol. Millennials, a consumer group which has often been identified as one consuming less alcohol than previous generations, were the group most likely to enjoy the taste (70%) and the most likely to try an alcohol-free beer (24%). Liam Newton, VP Marketing at Carlsberg UK said, “The UK has long been a nation known for its love of beer but we have seen a step-change in people’s attitudes towards moderation when it comes to drinking. “Through our consumer research, we’ve been aware of this trend for some time, and as a result we are increasing the number of low or no alcohol alternatives in our range.”

Fujitsu Brings Cooling And Heating To New Thai Restaurant An energy saving Fujitsu Air Conditioning (UK) AirstageTM VIII VRF heat pump system, complete with 12 indoor cassette units, has been installed at Yum-Sa Thai restaurant in Putney. While the products were fitted primarily for their cooling capabilities, they can also provide heating throughout the London venue. The completed VRF air conditioning system comprised a V-III two-pipe heat condensing unit connected to nine 600mm x 600mm four-way compact cassettes, as well as three 840mm x 840mm four-way ‘slim type’ cassettes. The Fujitsu products were fitted by Essex-based Fan Rescue Ltd, specialists in commercial air conditioning for restaurants and catering venues. The cassettes were painted dark grey to match the interior design of the restaurant, prior to being suspended from its exposed ceiling. Pipework was laid to a painted cable tray, while the condensing unit was positioned on a concrete ledge in the venue’s underground car park, but with full exposure to the open atmosphere. Commenting on the restaurant project, Irfan Nakip, Director of

Fan Rescue Ltd, said: “We have worked closely alongside Fujitsu, with the equipment selected proving instrumental in achieving excellent results for Yum-Sa. Fujitsu is our preferred air conditioning brand of choice, as we admire the quality and performance of the Japanese technology. The equipment fitted looks amazing and is extremely energy efficient; I have no doubt that it will be reliable and effective for many years to come.” Prior to the project commencing, there was in-depth discussion and planning at Fujitsu’s training facility at Elstree, Hertfordshire, while James Richardson, Fujitsu General’s Technical Supervisor, also provided commissioning assistance once the installation was complete. Fujitsu’s AirstageTM V-III twopipe heat condensing unit

(AJY126LALBH) has a 40kW cooling capacity, boasts a smart, cutting edge design and can be connected to up to 30 indoor units. A flexible communication method and piping connections ensure ease of installation and maintenance, even as part of a large system. The 600m x 600m compact cassettes used in Yum-Sa were Fujitsu’s AirstageTM AUXB07GALH and AUXB12GALH models, which have capacities of 2.2kW and 3.6kW respectively. There was also an 840mm x 840mm AUXD24GALH cassette, featuring a slim, low height design for circumstances of limited space inside a ceiling void. Mark Derriman, Fujitsu General’s VRF Business Development Manager, added: “Fujitsu’s air conditioning equipment certainly fits in well with the restaurant setting, and we are grateful to our customer, Fan Rescue Ltd, for presenting us with the opportunity to work on this project.” For more information about Fujitsu, please visit http://www.fujitsu-general.com/uk/ Or see the advert on page 7.

CLH News

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RECIPE IDEAS

Warming Ideas For Winter Beverages Frobishers and Lympstone Manor recipes help operators trade up drinks offerings. Operators are being offered fresh drinks inspiration for the winter season with newly released recipes from Frobishers and Michelin-starred Lympstone Manor. Created by Sam Edmonds, head barman at Lympstone Manor, the alcoholic ‘Nightfall’ cocktail and the ‘Cherry Flip’ mocktail are designed to boost drinks menus and offer upselling opportunities for operators. Nightfall features Frobishers Sloe and Raspberry Cordial with a rich combination of rum, stout and tawny port. Finished off with a squeeze of fresh lime juice, Nightfall is warming with a subtle sharp finish. Cherry Flip is an indulgent mocktail. Frobishers Cherry Juice is mixed with condensed milk, egg yolk, maple syrup, cinnamon and nutmeg and finished with a crisp squeeze of fresh lime. To download the recipe cards, watch the videos and see more information on the Frobishers and Lympstone Manor recipes, please visit www.frobishers.com/drinks-recipes call 01392 796610 or email sales@frobishers.com.

Chestnut and Butterbean Wellington Ingredients: For the pastry: 500g vegan puff or shortcrust pastry, in a block Flour, for rolling out For the inner filling: 50g sun-dried tomatoes (oil reserved), drained and chopped 1 onion, chopped 300g cooked chestnuts, mashed 400g tin butter beans, drained and mashed 2 tsp fresh thyme leaves, chopped 50g ready-to-eat prunes, chopped 1 tsp mild curry powder 100g chopped mixed nuts Salt and pepper For the outer filling: 400g mixed mushrooms, chopped 2 cloves garlic, finely chopped 2 tsp soy sauce 200g frozen spinach 1 lemon, juice and ½ zest only To glaze: 2 tbsp soya milk Method: 1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed. 2. To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool. 3. To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for 10 minutes, or until all of the moisture has evaporated. Allow to cool. 4. To assemble the Wellington, line a baking sheet with greaseproof paper and transfer the pastry to it. With the long edge facing you, use the back of a table knife to lightly mark the pastry in half horizontally, giving two long rectangles. Place the inner filling in the top rectangle, leaving a 3cm border around the edges, and form it into a sausage shape. Pat the mushroom and spinach layer all over the filling to form the outer filling. 5. Brush the pastry borders with a little water. Fold the lower half of the pastry over to enclose the fillings and press all around to seal, then crimp the ends with a fork. Brush with the soya milk and bake for 45 minutes or until golden. Note: This can be baked and chilled for up to three days or frozen for up to three months. If frozen, allow to thaw and then thoroughly reheat.


GINO D’ACAMPO CHAIN COMES UP SMELLING SWEET Gino D’Acampo’s My Pasta Bar faced the wrath of its neighbours when its kitchen odour management system proved to be insufficient. But after calling in ventilation experts CK Direct, it found a way of getting its detractors on side and saving costs in the process.

THIS UNIT HAS “CERTAINLY MADE OUR LIVES EASIER WITH THE OFFICE STAFF ABOVE

CK Direct was called into survey the original installation and immediately spotted why the management of the unit was so inconvenient — it needed topping up with liquid on a regular basis, which cost £400 every month to source.

G

ino D’Acampo’s My Pasta Bar on Fleet Street in London had received several complaints from the offices above about bad odours emitting from its kitchen. Neighbours complained of a strong smell of garlic in the mornings and spicy smells during the course of the day. After six months of kitchen trials to try and rectify the problem, the issue

became an urgent one, especially with the prospect of legal action looming if a resolution was not found. The odour system in place was proving to be insufficient and an inconvenience to manage. Staff at the site also needed something that would not only eliminate the smell and stop the protests, but prove cost-effective and easy to maintain.

KEEPING A LID ON KITCHEN ODOURS AND GREASE Kitchen ventilation specialist CK Direct’s Ozocube grease and odour removal system has undergone significant performance testing to prove that it performs equally, and in some cases better, than ESP and carbon blocks. Ozocube can reduce up to 89% of odour and rancid grease smells, significantly cuts the risk of fire by preventing grease build-up and extends the operational life of foodservice kitchen ventilation systems.

compact, energy and spacesaving, Ozocube, which can be fitted to existing ventilation systems and specified in new installations,” says Tony Ricciardi, managing director of CK Direct.

“We have spent four years and significant investment developing and testing the

The company has also recently completed further tests that confirm Ozocube will remove 95% of odour and grease to match current ESP and carbon filtration systems. This, says Ricciardi, is truly groundbreaking as the use of trioxygen and key components inside the Ozocube have never been used before to combat both grease and odour at the same time by turning them into vapour.

“The Ozocube is a single application product that treats both grease and odour in combination, unlike ESP and carbon blocks which are fitted separately.”

whatsoever, secondly the maintenance costs are 75% cheaper than a carbon system, as there are no carbons or prefilters to change, and thirdly employees simply turn on the fans when they arrive and the system works automatically. Chris Green, MD of My Pasta Bar, says the system has stopped the complaints. “This unit has certainly made our lives easier with the office staff above.”

KEY OZOCUBE USERS

The kitchen had already tried increasing the amount of liquid used, and even changing its cooking patterns, but Tony Ricciardi, managing director at CK Direct, identified two simple solutions that would rectify the issue and allow the restaurant to continue its normal cooking schedule.

- Gino D’Acampo Restaurants - Iceland Manufacturing - Individual Restaurants - Kintan Japanese BBQ - Piccolino - Restaurant Gordon Ramsay - TLC Inns Every six months, CK Direct changes the filters and, as a result, it is now fitting Ozocube in all new individual restaurants and retrofitting existing Gino D’Acampo kitchens.

One solution was a carbon filtration system which included a pre-filter, but it was the other option — the Ozocube — that most enticed My Pasta Bar. The Ozocube is an ozone generated deodoriser that offers an extremely easy solution for three main reasons.

You can find out more about CK Direct’s commercial kitchen ventilation and extraction systems via:

Firstly, the ease of a retro-fit installation causes no downtime

www.ckdirect.co.uk info@ckdirect.co.uk +44 (0)1733 230 378

CLH News #219 December 2018  

Issue #219 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...

CLH News #219 December 2018  

Issue #219 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...