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Property and Professional



Editor's Viewpoint


Hotel Booking Sites to Make Major Changes After CMA Probe

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Six online booking sites have voluntarily agreed to make significant changes to the online operations following a probe by the Competition & Markets Authority (CMA). Expedia,, Agoda,, ebookers and trivago have been the subject of CMA enforcement action due to serious concerns around issues like pressure selling, misleading discount claims, the effect that commission has on how hotels are ordered on sites, and hidden charges. The Competition and Markets Authority (CMA) took action last year because it was concerned that practices such as giving a false impression of a room’s popularity or not displaying the full cost of a room upfront could mislead people, stop them finding the best deal and potentially break consumer protection law.

UNDERTAKINGS GIVEN All companies under investigation by the CMA have

co-operated with its work and voluntarily agreed to the following: • SEARCH RESULTS: making it clearer how hotels are ranked after a customer has entered their search requirements, for example telling people when search results have been affected by the amount of commission a hotel pays the site. • PRESSURE SELLING: not giving a false impression of the availability or popularity of a hotel or rushing customers into making a booking decision based on incomplete information. For example, when highlighting that other customers are looking at the same hotel as you, making it clear they may be searching for different dates. The CMA also saw examples of some sites strategically placing sold out hotels within search results to put pressure on people to book more quickly. Sites have now committed not to do this. • DISCOUNT CLAIMS: being clearer about discounts and only promoting deals that are actually available at

that time. Examples of misleading discount claims may include comparisons with a higher price that was not relevant to the customer’s search criteria. For example, some sites were comparing a higher weekend room rate with a weekday rate or comparing the price of a luxury suite with a standard room. • HIDDEN CHARGES: displaying all compulsory charges such as taxes, booking or resort fees in the headline price. Sites can still break that price down, but the total amount the customer has to pay should always be shown upfront.

WHOLLY UNACCEPTABLE CMA Chairman, Andrew Tyrie, said: "The CMA has taken enforcement action to bring to an end misleading sales tactics, hidden charges and other practices in the online hotel booking market. These have been wholly unacceptable.


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Caterer, Licensee & Hotelier

Editor's Viewpoint

February 2019

Welcome to the February CLH News, and welcome to any new readers! We are free to trade hospitality and licensed publication and I very much hope that you find us interesting and useful! Following on from my editorial comment in January, I have got half my prediction right - Prime Minister Theresa May lost her meaningful vote. Not a great EDITOR prediction, I know. I think the whole country expected it. The next part of my prediction will come over the next few weeks. I think Article 50 will be extended leaving us in limbo land for at least another six months!

Peter Adams

Unfortunately, it is a subject we cannot get away from. You like me might be suffering from “Brexit fatigue”, but it is the dominating topic. We here at CLH News simply like to do our bit by keeping you up-todate on how Brexit may or may not affect hospitality industry. However, we do try to keep a balance and remain as impartial as we can. The reason I say that is because I recently attended a gala dinner in which the CEO of a leading supply company gave the audience his views “warts and all” on our decision to leave the European Union. I watched the body language of people, not only on my table, but also of people around the audience. It was one of those occasions were the audience was completely and totally lost! The phrase time and place sprung to mind. In last month’s editorial, I did highlight the potential skills shortage hospitality industry faces as well as potential increases across the supply chain. There are, however, indications though that leaving the EU will make the UK a great holiday destination for people living in the United Kingdom, commonly referred to as Staycation. The continuing confusion over what a deal or no deal Brexit appears to be driving UK holiday makers to play it safe and holiday closer to home. And we have a great deal to offer! So let’s not be shy in marketing ourselves. Ease of staying in the country compared to going abroad much more appealing. One cloud, in my opinion, on the Staycation horizon is Edinburgh’s decision to introduce a tourist tax. I don’t mind nailing my colours to the mast on this issue. I think it is a terrible idea and wouldn’t blame anybody who voted with their feet and went elsewhere. According to UKHospitality, the estimated the annual negative economic impact from the imposition of a transient visitors levy TVL at £2 per room, per night, will be £175m to £200m in Scotland £44m to £94m in Edinburgh. For those who cite the introduction of tourist taxes in other countries, bear in mind that the UK already imposes more tax on visitors than most of our competing destinations through VAT and APD [air passenger duty]. Yes Barcelona, Berlin, Rome, the Balearics may have all introduced tourist taxes, but their levels of VAT on hotel accommodation and eating out in restaurants is significantly lower than our standard 20% VAT. So I very much hope this initiative is not followed by other UK cities and tourist destinations. Not unless the Government follows many EU countries and cuts tourism VAT across the board! We are exhibiting at the Expo West tradeshow in Wadebridge Cornwall March 5th, 6th and 7th, so please pay us a visit!

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PRODUCTION & WEB ADMIN Shelly Roche Published by

Hotel Booking Sites to Make Major Changes After CMA Probe February 2019


"6 websites have already given firm undertakings not to engage in these practices. They are some of the largest hotel booking sites. The CMA will now do whatever it can to ensure that the rest of the sector meets the same standards. "Not all firms engaged in all of the practices cited above, but all have nonetheless agreed to abide by all the principles set out in the undertakings." The CMA will now monitor compliance with the commitments made by the booking sites. All changes must be made by 1 September at the very latest, though the sites have already started making improvements.

It will also write to other hotel booking sites including online travel agents, metasearch engines and hotel chains setting out clear expectations for how they should be complying with consumer protection law. The CMA also expects these sites to make necessary changes by 1 September. If it finds sufficient evidence that others could be breaking consumer protection law, it will consider taking further enforcement action. Commenting on the CMA's announcement, a spokesman for Expedia Group – which also owns and Ebookers – reiterated its cooperation with the investigation and said it has always committed to “putting travel data and details in the hands of consumers, knocking down barriers to searching, planning and booking, all with the best interests of consumers in mind”.

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The spokesperson said: “We gave commitments to the CMA on a voluntary basis and the CMA in turn closed its investigation in respect of the Expedia Group with no admission or finding of liability. We continue to believe our practices did not breach any consumer laws. “That said, we are surprised and disappointed in the CMA’s description of our partnership with them in the CMA’s press announcement, which we believe mischaracterises the collaborative and good faith approach taken in establishing industry standards which are new and result in more transparency for consumers than in offline markets. We are, however, pleased the CMA has been clear that it views this new standard as one applicable to all participants in the industry, whether online travel agents, search engines and metasearch sites or the direct sits of accommodation providers.”

Beer Sales Rise 2.6% In 2018, Marking Biggest YOY Growth For 45 Years The increase marks the biggest year-on-year sales growth of beer in 45 years. In the off trade, full year 2018 sales of beer increased by 4.7% on full year 2017 sales. In the on trade, full year 2018 sales of beer increased by 0.1% on full year 2017 sales. Despite a difficult start to 2018 for the beer and pub sector, with total sales of beer in Q1 2018 down by 1.7% on the same period in 2017, consistent growth in Q2 (up 3.6% on Q2 2017), Q3 (up 4.4% on Q3 2017) and Q4 (up 3.1% on Q4 2017) meant it was a record year for beer sales. Increased beer sales in Q2 and Q3 2018 were 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. Increased beer sales in Q2 and Q3 2018 were also driven in part by good weather, which encouraged people to get out and visit their local, making full use of the pub garden.

Good weather cannot be relied on by pubs or off trade businesses to boost beer sales either. The Chancellor’s decision to freeze beer duty in his most recent Budget was therefore very welcome and appears to have had an immediate impact on the industry, with beer sales increasing in Q4 2018.

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The Chancellor’s decision to freeze beer duty in the Autumn 2017 Budget will also have boosted beer sales in 2018 overall. Brigid Simmonds, Chief Executive of British Beer & Pub Association, said: “2018 has been a good year for beer and pubs. Considering the heavy cost burdens the industry faces from high beer duty, business rates and rising costs in general, it’s great to see beer sales doing the best they have for some years. “A significant amount of the growth in beer sales in 2018 can be attributed to the England team’s performance at the World Cup and the good weather over the summer months. “The Chancellor’s decision in the 2018 Autumn Budget to freeze beer tax also appears to have had an immediate impact, with sales of beer in pubs growing in the last quarter of 2018 by 2.2%. This shows just how important reducing the beer tax burden is to boosting sales of beer and helping pubs with their footfall. • MICROWAVES • EXTRACTION CANOPIES • “As the UK’s alcoholic drink of choice, which continues to have a much bigger, positive impact on the UK economy than any other drink, it is important that beer continues to do well and that the Chancellor continues to support pubs.”

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Although the World Cup was a welcome boost to pubs this year, leading to a notable increase in beer sales, it only comes around once every four years. This means pubs cannot rely on it for growth.

In particular, pubs benefited from a strong end to 2018 with beer sales growing by 2.2% in Q4 2018 compared to the same period in 2017. This was the first time Q4 beer sales grew in the on trade since 2011.


Sales of beer in 2018 were up 2.6% on 2017, according to the latest Beer Barometer sales data from the British Beer & Pub Association (BBPA).



Caterer, Licensee & Hotelier

February 2019

Only 3% Self Define As Vegan According To Research

Leisure Sector Sees Spending Boost As Consumers Just Want To Have Fun

SaladNew research has revealed that the number of begins in the UK is far less than was first thought with only 3% defining themselves as vegan.

Net spending in the UK leisure sector grew by two percentage points year-on-year in the final quarter of 2018, according to the latest findings from Deloitte’s Leisure Consumer Q4 2018 report.

tion, high employment and rising wage growth has led to greater spending power. Having found themselves in the black, consumers chose to spend the balance on fun experiences, causing an uptick in overall leisure spending.”

While veganism seems to be having a moment, with plant-based eating enjoying various celebrity endorsements and a ton of social media buzz, according a survey in the UK about people’s New Year’s resolutions, just 5% were attempting veganism for the month (‘Veganuary’). According to the Lightspeed survey, 17% of UK adults were going to take part in an alcohol-free ‘Dry January’, 15% aimed to go to the gym more, and 13% intended to give up chocolate. The most popular resolution was to spend less money: 37% of respondents said they would cut spending during January.

The quarterly survey of 3,000 UK leisure consumers also found that consumer spending on experiences increased on a quarterly basis, rising by four percentage points from Q3 2018. The increase in leisure spending in Q4 comes despite overall consumer confidence falling to an 18-month low during the period.


Kantar Worldpanel found that millennials make up over 1/3 of all vegans. Going deeper, they find that it is female millennials who are most engaged – outnumbering their male counterparts by 5:1. Their engagement sees huge over-indexes, standing at 274 in comparison to the total population and 134 in comparison to total vegetarians. Interestingly, vegans tend to show more extreme population differences than those we tend to see in the vegetarian consumer. Illustrating this is the fact that both groups are more likely to live alone, in London/the South, and not have children in their household. In all instances, vegans are seen to over-index in comparison to vegetarians, with 44% of vegans living alone, 37% living in London/the South and 93% not having children in the household! In other words, largely showing vegans to have this strong group identity. Another Lighstpeed survey conducted at the end of January asking about diet found that just 3% of respondents said they were vegan, with 79% still categorising themselves as ‘meat-eaters’. The second most popular choice was ‘Flexitarian or Semi-Vegetarian’ – something that makes sense when you look at shopping habits. When looking at an average person’s food diary week, the percentage of vegans is even lower, with vegans making up less one per cent of the population based on what people are consuming. But there is evidence that a semi-vegan lifestyle is on the rise. A total of 4.4 billion meat-free dinners were consumed in 2018, an increase of 150 million meals on the year before. Plant-based meal occasions* have grown 37% in the last four years and are now eaten by 10% of the population. These consumers are also very engaged with the lifestyle and are choosing to eat a plant-based meals 3 times a week, on average. As this group of consumers grows, it is important to consider the motivations of the consumer. Crucially, most plant-based consumers are not vegans but those who are choosing to somewhat reduce their meat and dairy intake. 92% of plant-based meals are eaten by non-vegans. Plant-based meals are becoming more accessible every day, with occasions being described as “a quick bite” becoming increasingly important. These meals are somewhat simpler in nature and 1.5 times more likely to be microwaved. Salad, pasta dishes and savoury rice come out as the three most popular plant-based meals.

ENDING THE YEAR ON A HIGH Year-on-year spending increased or remained stable in all 11 leisure categories measured. Eating out in restaurants and drinking in pubs and bars saw net spending increase by six and five percentage points respectively. Culture and entertainment, drinking in coffee shops and attending live sports events all saw net spending increase by two percentage points from Q4 2017. Only two categories – in-home leisure and short break travel – saw spending remain the same compared to the previous year. Among respondents aged 18-34 years-old, net spending was positive in four leisure categories, including eating and drinking out, in-home leisure and betting and gaming. Simon Oaten, partner for hospitality and leisure at Deloitte, commented: “Despite overall confidence falling for the second consecutive quarter, the wider economic picture is currently favourable for consumers. Falling infla-

In the first three months of 2019, UK consumers only expect to decrease their spending in five of the 11 leisure categories measured compared to Q1 2018. Consumers indicated that they may spend less on holidays in the next three months, down four percentage points year-on-year. In further signs of consumers planning to rein in their cash, the next three months will also see net spending decrease in betting and gaming, drinking in pubs and bars and short break travel. Oaten added: “Some caution can be detected in consumers’ spending intentions for the first quarter of 2019. Interestingly, however, our research suggests that respondents may reduce spending on holidays, yet a number of travel companies have provided positive trading updates during the first weeks of 2019. While overall uncertainty might make consumers evaluate their spending on big ticket discretionary purchases more carefully, overall demand for holidays seems to be holding up. “All in all, consumer demand for the leisure sector is likely to remain strong for the time being, particularly if 2019 continues to offer favourable conditions for consumers. This is a sector that continues to appeal to consumers’ enduring passion for creating memories through experiences and having fun.”

Unpopular Wine Tax Takes Effect WineFollowing Brexit’s impact on the pound combined with inflation the wine trade is already facing a tough trading landscape.

without a deal tariffs on EU wines alongside the duty increase would add an extra 20p to the price of a bottle.

Added to this a 3.1% inflationary rise, imposed by the Philip Hammond, means wine businesses and consumers are being dealt yet another painful blow as the tax hike comes a month before Brexit.

Based on volumes of wine sales last year UK consumers of wine and sparkling wine will collectively be hit with an extra £90 million bill.

The Chancellor made himself unpopular with the wine trade and wine drinkers after singling them out for a rise and freezing duty to all other alcohol products at the Autumn Budget. The duty rises by inflation will mean a bottle of wine will go up by 7p, sparkling wine 9p and an average priced bottle of fortified wine will also go up 9p. This does not include VAT which would add a further 20% to the wine duty rise. Currently an average priced bottle of still wine costs £5.73. If the UK crashes out of the EU

Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “The duty rate on still wine has increased by 7p to £2.23, and on sparkling by 9p to £2.86. This is as a result of the Chancellor singling out wine for an unfair duty increase in last October’s Budget. This comes at a particularly bad time for the UK wine industry – the threat of a no-deal Brexit is still on the table with the Government continuing to refuse to rule out leaving the EU without a deal on 29th March. If this happens and the UK does leave without a deal, tariffs on wine from the EU will apply, meaning wine prices will rise by 20p per bottle for still wine and 37p for sparkling wine.

“These price rises are a direct result of the Government’s refusal to back the UK’s wine industry – which supports 190,000 UK jobs – and its active decision to pass on a punishing duty rise; and the Government’s inability to resolve the UK’s trading relationship with the EU, from where over half our wine is sourced. The WSTA has been consistent in calling for support for the wine industry and for politicians to say #NoToNoDeal. These price rises were entirely avoidable and bitterly disappointing.” Wine is now the UK’s most popular drink, with 64% of UK adults, the equivalent of 33m people, saying they drink wine. The failure to rebalance this unfair tax burden on the wine industry will stifle business’s ability to invest and grow and damage the sector which last year brought in almost £19 billion in economic activity. The increase goes against recent Budget success stories. After a freeze in wine duty in the November Budget last year, between February to August 2018, wine duty income increased by £39 million up 2% on the same time last year.

Zest Quest Asia - Aiming High It certainly was a night to remember at the sixth Zest Quest Asia Gala Dinner and Awards Night at the Hilton London Heathrow Airport earlier this month. The awards, founded by celebrated chefs Cyrus and Pervin Todiwala in collaboration with the master chefs of Great Britain has raised the profile of Asian cuisine and cookery immeasurably helping budding British chefs build a future career, and help combat the growing skills shortage in the U.K.’s Asian kitchens. The evening was hosted by BBC Radio 2 food and drink broadcaster Nigel Barden with legendary chef Ken Hom OBE a special guest, and CLH editor Peter Adams was delighted to have been invited by one of the main sponsors and the managing director of Regale Microwave Pat Bray, who unfortunately was forced to miss the evening himself due to the launch in America of his cmpany’s revolutionary micro-save cavity liner. The event was a culmination of a 6-month search for the new Zest Quest Asia champions. Earlier in the day, teams from six colleges competed in a cook-off. The finalist colleges were Colchester Institute, Farnborough College of Technology, New City College, North Hertfordshire College, University of West London, and Westminster Kingsway College. The Gala Dinner and Awards Night “kicked off” with a drinks reception featuring Asianinspired canapes prepared by students of the University of West London, the current Zest Quest Asia champions, and was followed by a tantalising 5-course Goan-influenced dinner created by Zest Quest Asia founder, Cyrus

February 2019

CLH News


Todiwala OBE DL, assisted by chef friends and highlighting local British produce. Following an evening of fantastic food wine and beers not to mention some insightful and entertaining speeches we all sat with bated breath waiting for the most important part of the evening the awards ceremony! With some fantastic prizes from competition sponsors which saw Farnborough College win a fantastic three day tour in Holland courtesy of Koppert Cress for the best live ingredient toward, and Westminster Kingsway College win the Chefi Knife roll for minimum food waste, the winners were announced and it is a big congratulations to University of West London the 2019 Zest Quest Asia winners, who win a fantastic and exciting culinary visit to Manila where they will visit Manila’s new Asian cookery centre. Wonderful evening with a big thank you to the sponsors and a special thank you from CLH News to Pat Bray MD of Regal Microwaves, his sales and logistics manager Christopher Matkin, and wife Sophie for the kind invitation and wonderful hospitality on the night!

Cleaning Show Set to Showcase Latest Hospitality Hygiene Products And Discuss Key Industry Issues The Cleaning Show (Excel, London 19-21 March 2019), one of Europe’s biggest trade events dedicated to commercial cleaning, is set to include a range of major exhibitors who work closely with the hospitality sector. Top brands who supply the hotel, catering and leisure markets include Rubbermaid, Vileda, Diversey, Evans Vanodine and Mirius. Also exhibiting will be i-Team, Arrow County Supplies, TTS, Numatic, Kimberly Clark Professional,

Northwood Hygiene, Nilfisk, EcoTech and Jangro. Osprey Deepclean will also be demonstrating their range of innovative steam cleaning machines which are designed to make floors more hygienic in public areas. There are also several keynote presentations scheduled which are set to explore major issues which impact on the hospitality sector including hotels, restaurants and leisure facilities. Visit to view the full exhibitor list, conference programme and to register for your free pass now.

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.


Caterer, Licensee & Hotelier

February 2019

Anti Bullying Website CGA Reveals A Healthy Appetite For ‘No & Low’ Alcohol Drinks Launched For The Hospitality Sector 61% of the GB adult population now consider themselves as proactively trying to maintain a healthy lifestyle

A new not-for-profit platform is to be launched to tackle bullying, harassment and discrimination in the hospitality sector. The London Evening Standard food columnist Victoria Stewart is launching the independent platform which is designed to raise awareness of the “industry-wide” problem, said she had spent a year interviewing workers “across the board” at food and drink outlets after hearing narratives about the poor treatment of staff. The campaign is aimed at restaurant, pub, bar and street food operators encouraging staff to share ideas for creating a positive work culture and retaining staff, as well as allowing hospitality employees to anonymously share their stories of issues in the sector. Stewart said: “There is an incredible amount of pressure working in these environments, which are full of closed-off back rooms, kitchens and bars. Within those spaces a lot of stuff can happen.“Because there’s sometimes such a power imbalance between senior staff members and others it can be difficult to report incidents. The website will provide practical content, with information on support available, and events and discussions are also planned to address the problems, with the aim of creating a hospitality industry standard for behaviour and ethics. The key industry problems the platform highlights and is trying to resolve are: • Neither the hospitality industry nor the public are aware of the extent of toxic behaviour • Not enough action is being taken to prevent it or to make it easy to report, and there is currently no dedicated, safe place for hearing and sharing stories about it • There is not enough recognition of the link between this and staff retention • There is not enough recognition in the hospitality industry or in the media about positive or negative working practices Visit the website at

With New Years’ resolutions beginning to creak, CGA has examined the effect of health and well-being trends to the on trade and how consumer drinks choices are being impacted at a time when the demand for healthy options has never been higher.

Indeed, over six in ten (61%) of the GB adult population now consider themselves as proactively trying to maintain a healthy lifestyle, which has an undoubted impact in choices in the out of home market. With healthy options now a mass-market and mainstream demand, the availability of “better-for-you” choices should be taken as a given, with 68% of the population agreeing that provision of healthy options has an impact on their choices of where to eat and drink out. However, regardless of health concerns, the country continues to drink out and, despite CGA’s BrandTrack highlighting that 20% of Britons planned to participate in Dry January this year, the effort that pubs, bars and restaurants have made in maintaining footfall in what has traditionally been a slow month seems to have paid off over the past few years, with January on January alcohol sales up in three of the past five years. In fact, it is those at the heart of the health trend who are among the most engaged with the on trade, with 43% of consumers who proactively lead healthy lifestyles drinking out weekly, vs. an average across the country of just 32%. Perhaps, as a result, the soft drink and no and low alcohol movement has become an increasingly important staple to pubs, bars and restaurants across the country. Over the past year alone, CGA’s On Premise

Measurementtracked 271 new product launches of premium soft drinks into the on trade, as suppliers strive to meet the demands of consumers, of whom 52% perceive the range of soft drinks at outlets as “boring” and 61% would like to see a greater range of soft drinks targeted at adults. Given these high demands, it is perhaps no surprise that just 14% of business leaders rate their own soft drink offer as “market-leading.” Further combatting potential negative effects to the market from Dry January initiatives, the no and low alcohol beer category has seen significant growth over the past year, increasing in volume by 33%, as consumers increasingly head for non-alcoholic options to align with health and moderation trends. With no or low alcoholic beer now stocked in 6 in 10 of all licenced outlets (equating to 68,753 venues and growing by 14% year on year) the category is now a staple, with 12% of the population having tried no/low alcohol beers and 22% saying that they would consider, if available. Led by the likes of Heineken 0.0 and San Miguel Sin 0.0 (pictured, left), the category is very much a growth area in what is a declining beer market in terms of volume.

However, it is important to view the category, contextualised in the wider beer market. Although clearly thriving, no and low alcohol beer only contributes 0.24% of total beer volume sold in the on trade, albeit a figure that has grown from 0.18% three years ago. While the distribution of no and low alcohol options has grown significantly across the mainstream market, there remains a place for no and low alcohol options within high-end outlets. The recent CGA Influencers Report (a survey of London’s most renowned & revered bars & restaurants), highlighted the prevalence of no and low alcohol spirits as an emerging trend.

When asked about trends likely to impact the mainstream, over half (55%) of the most influential bartenders in London predict that low ABV drink trends will impact the market over the next 12 months, biased towards non-alcoholic spirits, selected by 42%.

Although not as established as non-alcoholic beer, non-alcoholic spirits hold a similar appeal, as 19% of the GB population recognise non-alcoholic spirits as appealing to them, equating to 9 million consumers., a new band of non-alcoholic spirits are launching an assault on the on trade, appealing to consumers taking a break from alcoholic options yet retaining the same motivation for taste and quality that spirits can bring. Interestingly, of those who find non-alcoholic spirits appealing, just 7% are teetotal, suggesting that non-alcoholic spirits could be incremental to repertoires rather than in place of current alcoholic choices. So what is next for the no and low alcohol market? There is clearly a rush from suppliers and operators to capitalise on the consumer demand for healthy options and innovation within the sector is rife. Of the 100 influential outlets in London, 44 now stock fermented brews, drinking vinegars or cold brews, with products such as kombucha primed to take advantage. However, there is a watch out for the category. Yet to fully establish itself as mass market, the low and no alcohol sector is still very fragmented and may become congested as new entrants flood the market. Although biased towards younger consumers who are engaged with the market, this is limited to around 1 in 5 GB adults for whom no and low options hold appeal. However, as this becomes engrained within consumer habit, the sector may eventually pose a more mainstream threat to current soft drink and alcohol-led occasions.

Historic Cornish Pub Offers Refuge To Over 100 People After They Were Stranded By The Snow A famous Cornish pub has turned its restaurant into a bedroom for stranded drivers stuck in the blizzard on the A30. The Jamaica Inn on Bodmin Moor, made famous by author Daphne Du Maurier with her 1936 classic novel, provided mattresses and blow up beds for the motorists who were facing a cold miserable night in their freezing cars. Snow on the moor measured at least 12cm deep, making it almost impossible for drivers to travel in the treacherous weather. Manager Sammy Wheeler said: ‘We know we can take more people so we just thought why not? Waitress ‘stabbed and had hair cut off in revenge for “affair” with gypsy’ ‘We’ve filled all 35 hotel rooms and got mattresses on the floor of the restaurant and turned the bar into a bedroom. ‘Some of our double rooms have got five people in and we’ve taken at

Quality First with Proper by SCT With so many products on the market today, it takes bar snacks of great substance, taste and quality to emerge triumphant. SCT & SCT establishes itself as the clear leader of its field, by combining all of these and more. Its ‘Proper by SCT’ range offers a selection of Proper Pork Crackling, Fabulous Fudge and Delectable Nuts. Nuts make a fabulous edition to any pub or bar offring; with a range of nuts on offer, picking the best ones for your establishment is key. Look no further for the perfect pork scratching with SCT & SCT's Proper Pork Crackling, including favourite flavours Extreme Naga Chilli, Sage and Onion, and of course, the Classic Salted.

SCT’s range of Delectable Nuts have something for everyone in this stand out range. They offer nuts including walnuts, almonds, peanuts and everyone’s pub favourite, cashews. SCT's Fabulous Fudge is a firm favourite up and down the country. This sugary snack is gluten free and perfect for a family-focused offering. Flavours include Belgian Choc, Ginger and Sea Salt and Caramel. Call 01202 875280, email or See the CLH News Stand at Expowest Cornwall for details of special show offers.

least another 50 people in. ‘We’ve even got customers in our staff rooms, and our staff are all staying to help.’ “I’ve stolen all duvets and everything from everywhere possible.There’s no beds left but we are now letting people sleep everywhere and I’m providing them with pillows and blankets.” Despite the adverse conditions spirits were said to be “incredibly high” among the guests, who included around a dozen children and an eight-month-old baby. The pub’s seven staff, including two chefs, were pulled out the stops to make sure all stranded guests were comfortable, Ms Wheeler said. “Credit to my staff – a shout-out goes to all of them,” she added.

Ozocube Set to Revolutionise Odour and Grease Control in Food Service ™

Food Service kitchen ventilation specialists CK Direct have developed the Ozocube™ Grease and Odour removal system, which has undergone significant performance testing. These tests carried out by an Internationally recognised test house with UKAS /UVDB /STA /ISO 9001 accreditations was to confirm that the Ozocube™ performs equally and, in some cases better than ESP and Carbon blocks. Explaining the potential impact of Ozocube™ and benefits to food service operators, CK Direct Managing Director, Tony Ricciardi informs: “We have spent four years and significant investment developing and testing the compact, energy and space saving, Ozocube™, which can be fitted to existing ventilation systems and specified in new installations.” The Ozocube™ is a single application product that treats both grease and odour in combination, unlike ESP and carbon blocks which are fitted separately. Ozocube™ can reduce up to 89% of odour and rancid grease smells. It significantly reduces fire risks by preventing grease build-up and actively extends the operational life of food service kitchen ventilation systems. Tony is confident that further testing, due to be carried out in October 2018 will confirm that Ozocube™ will remove 95% of odour and grease to match the capabilities of current ESP and Carbon Filtration Systems. Tony confirms the impact that will have on the industry: “This is truly ground-breaking because the use of (Trioxygen) nature’s powerful oxidiser and key components inside the Ozocube™ have never been used before in relation to simultaneous grease and odour combat, turning both into vapour.” Ozocube™ has already been shortlisted for an Innovation Award (Kitchen Category) at the Restaurant & Takeaway Expo and it’s easy to see why. The CK Direct Ozocube™ is a high efficiency ozone generator unit, ideal for use in commercial kitchens, food processing plants and factories. For further information about the Ozocube™ visit or see the advert on the back cover.

CGA Report Reveals Grounds for Confidence for British Pubs Many areas of the British pub market are set to thrive in 2019 despite challenging market conditions, according to a major new report from CGA and Pub19. The British Pub Market: Reasons To Be Optimistic For 2019 published this week at Pub19 trade event reveals new data confirming the huge popularity of British pubs and their longstanding strengths, with ‘cosy’, ‘local’, ‘family-friendly’ and ‘familiar’ the four qualities that consumers value about them. The report also indicates the growing interest in new types of pub, including experiential and games-based venues. Brewpubs, tap houses and micropubs are a growing area of interest, with CGA’s consumer research showing that around half of all consumers would now consider visiting these pub types. The British Pub Market report also reveals sharp contrasts in the performance of different types of pubs in recent years—especially between those relying on food or drink for the majority of sales. Britain’s number of drink-led pubs and bars has fallen by 17.3% in the last five years, the research shows—but food-led pubs have increased by 2.0% over the same period. There is a similarly stark divide in the fortunes of tenanted, leased and managed pubs. Tenanted pubs have declined in number by 23.3% in five years, while managed pubs are up by 11.0%. The figures reflect the success of many managed pub brands and the popularity of pub restaurant food in the last few years. But the report also reveals a recent resurgence in pub drinking, thanks to the popularity of craft beer, cocktails and artisan and premium spirits,

February 2019

CLH News


and a big boost to trade during last year’s hot summer and football World Cup. Data from CGA’s Coffer Peach Business Tracker shows that Britain’s leading managed pub groups increased their like-for-like sales by 1.7% in 2018—a year in which restaurant groups saw sales drop by 0.7%. The British Pub Market report provides a host of further exclusive insights into the pub sector, including news of a surge in pubs and bars in city centres, especially in northern Britain, with Manchester, Liverpool, Leeds and York all recording a double-digit percentage rise in numbers in the last five years. It also identifies many opportunities for pub operators to increase their footfall and sales, especially among women, millennials and lapsed pub-goers. CGA’s business unit director for food and retail Karl Chessell said: “There has been a lot of doom and gloom about the British pub market in the last few years, but our new report shows that there are strong grounds for optimism as we move into 2019. Pubs have a unique and enduring appeal to consumers and play an invaluable role in city, town and rural communities alike. And while many pubs have thrived as dining destinations in the last few years, our research is also revealing an exciting renaissance in pub drinking too. He added: “Rising costs, consumer confidence and Brexit will all put pressure on all operators this year, but we may well see pubs continue to outperform the restaurant sector. Operators that can draw on traditional pub values to deliver a distinctive offer, a memorable experience and value for money are well positioned to trade successfully through tough times in 2019 and beyond.”

Beer Day Britain – June 15th - Save The Date!

Hospitality operators are being encouraged to get involved in Beer Day Britain 2019, the UK’s annual national beer day on June 15th. This year will be its fifth year, with Beer Day Britain being a resounding success supported by all sectors of the brewing, pub, and beer retailing industries, and is very popular with beer drinkers. The purpose of Beer Day Britain is for people to drink beer, ideally in the pub; for the country to have a national party and celebrate the national drink, and for people to join in the National Cheers to Beer at 7pm. This entails people raising a glass, saying Cheers To Beer and using social media with the hashtag #CheersToBeer. Beer Day Britain works with everyone who makes, sells, advocates or drinks beer helping to build support and organize Beer Day Britain events. What can pubs do to support Beer Day Britain?

• Encourage customers to join in the national cheers to beer at 7pm. • Host special events to entice people into pubs • Special beer & food matching menu.

• Host a mini-beer festival. • Use social media to build support for Beer Day Britain. #CheersToBeer This year Beer Day Britain is on a Saturday and Father’s Day is the following day – an opportunity for a weekend of beer! Why should pubs participate in Beer Day Britain? Because seven out of ten drinks sold in a pub are beer so this is a chance to celebrate it, encourage people into the pub, sell more beer and celebrate Britain’s incredible brewing and pub sector with a national party. Jane Peyton, instigator and project manager of Beer Day Britain commented ‘We have so much to be proud of with Britain’s vibrant brewing heritage and current brewing scene and the fact that our pubs are a cornerstone of the social life of the nation. Without beer, pubs would be wine bars. Now we have an official day to celebrate beer in Britain so please join us for a national party so we can make Beer Day Britain the best beer fiesta in the world!’



Caterer, Licensee & Hotelier

February 2019

Procter & Gamble Professional and UKHospitality Partner To Deliver Employee Motivation And Development Training A panel of experts will explore recruitment, retention, and development opportunities for the hospitality industry Procter & Gamble (P&G) Professional and UKHospitality (UKH) will partner to present ‘More than money: Ways to motivate, retain and attract staff in turbulent times’, a free educational webinar, on Thursday 28 February, at 13:30. The webinar will bring together a panel of renowned industry thought leaders to provide practical examples of how to implement change to create a more positive work environment, with a focus on retaining staff during the first two years of employment, when over 50% of hospitality employees leave their positions. Kate Nicholls, the Chief Executive of UKH, will discuss the changing industry perceptions of hospitality careers, John Keating, General Manager of Fairmont Resorts, St. Andrews and Liz Smith-Mills, housekeeping expert and P&G Professional Advisory Council member, will share practical tips on how to motivate a workforce and maintain employee satisfaction. Greg Elmore, Sales UK & Ireland Country Manager at P&G Professional, said: “We believe that every experience counts, and that includes the experiences and interactions your employees have at work. With political uncertainty making some employees feel anxious about the future, it is more important than ever for companies to focus on the welfare of their people. This webinar will provide case studies for how to motivate teams and how to create and maintain a happy workforce.” Kate Nicholls comments: “Happily the hospitality industry excels when it comes to keeping employees happy, and when I visit our member venues, I meet motivated staff, encouraged by positive environments. In this webinar, we will highlight the importance of creating an atmosphere that supports and encourages workers while at the same time, boosting the bottom line.” Don’t miss out on the opportunity to learn how to build retention into your company culture and ask the panel questions on this topic. Visit register/8715793884567327234 to complete the webinar registration.

Three Key Trends For The Restaurant Industry In 2019

Times are changing – and it can sometimes seem like restaurants are struggling to change with them. In 2018 alone, some 10,000 UK restaurants workers lost their jobs as eat at home brands such as Deliveroo solidified their hold on an increasingly fraught market, and chains such as Prezzo and Byron were forced to close several sites across the country. 2019 could be a pivotal year for the restaurant industry: one where it rights the ship – or veers off course. Consumer preferences, technologies, and market conditions are changing, but are establishments changing with them? Here are three of the key trends you need to know about for the year ahead.

1. CONSUMERS ARE DINING OUT DIFFERENTLY And crucially, not dining out at all. This may be partly explained by cultural changes: in 2019, vegetarian and vegan options are an expected feature of most restaurants, which must increasingly cater to the ethically-minded consumer as well as the hungry one. But research from Deloitte suggests that perhaps the most seismic shift in the industry is home delivery: it’s growing at ten times the rate of the ‘dining out’ market – to the possible detriment of restaurants. Of course, it also provides certain opportunities. If a customer wants to eat at your establishment, but is put off by inclement weather, distance, or simple inconvenience, then partnerships with Deliveroo or UberEats can augment your revenue, and help you reach the diners you never see and can’t geographically serve without setting up expensive new locations. But it also means you’re not just competing with the Italian place next door or the sushi bar across the street: you’re competing with every restaurant within a certain

radius. Consumers no longer just think about going to By Jurgen Ketel, Managing Director EMEA, Givex your establishment or another establishment nearby – to streamline costly processes, automate time-consuming you become one choice among a vast array of options. ones, and empower the consumer. If restaurants embrace Some established chains even set up ‘dark kitchens’ in car it, they may see a welcome reversal of fortune. parks and other relatively quiet areas, so they can serve a 3. TECHNOLOGY IS TAKING THE LEAD larger catchment area. This means you might face competition from chains that aren’t even nearby. Of course, we shouldn’t think of technology in the future tense. It’s already having a significant effect on the restauSo how do restaurants make the most of this trend, and rant industry – beyond home delivery. combat its more unfortunate elements? EPOS and self-service kiosks are quietly revolutionising Simplifying the casual dining experience might be a good the business. Customers want more independence than a start: introducing self-service kiosks, tableside ordering traditional restaurant experience can offer: they want their tablets, and other forms of technology that can streamline order delivery, shrink queues, and boost sales. food as quickly as possible, and that means they want to It’s also worth focusing on enhancing the customer experi- place their order as quickly as possible. ence in other ways: incentivising loyalty to maximise retenWherever they go, from the cinema to the airport, tion, and give the establishment a solid revenue foundation they’re loath to queue, wait, or repeat their order to a custo build future customer acquisition plans on. It’s also possi- tomer service professional. Millennials particularly favour ble to integrate apps like Deliveroo or Uber Eats with your digital solutions, even when experiencing something theorestaurant’s electronic point-of-sale system (EPOS), allowing retically ‘analogue’, like dining out. In fact, research has also delivery orders to be processed more efficiently. demonstrated that consumers from all demographics are more likely to spend higher amounts when using a digital 2. MONEY IS TIGHTER device. Technological innovations are indulging this preferThe restaurant industry is increasingly crowded, with a ence – and making life easier for understaffed restaurants. number of establishments fighting over a dwindling consumer base. There’s less money in the industry – but if the market has downscaled considerably in recent years, costs have not downscaled with it. Insolvency rates have risen by more than third year-on-year, and with Brexit on the horizon and still largely uncertain and undecided, consumer confidence is relatively low. To serve customers effectively, you still need a full complement of staff, a lease on a property, and money to pay any other costs. Cut corners with staff, and you’ll likely suffer from the problems associated with understaffing. But allow costs to stay the same, and you’ll likely suffer. How does a restaurant square the circle? The answer is by looking for inefficiencies, and for ways to reduce or mitigate them. Using technology, it’s possible

Pizza Log Sales Prove Red-Hot For Wood-Fuel Supplier Lancashire-based wood and solid-fuel supplier, Logs Direct, is celebrating the success of its brand-new pizza oven log, Piccante. The product benefits – being completely food-safe and HACCP and carbon tax-compliant – have attracted chefs wanting to do everything possible to comply with food and environmental regulations. ‘Piccante’ logs are free from additives, glues and adhesives. These Italian-made eco-logs create neither carcinogenic fumes nor toxic ash, delivering another benefit of improved cleanliness beneath the oven. Those wanting more value out of their logs and a longer burn have also been quick to place repeat orders, following their first trial of Piccante logs. The eight-sided logs have a high calorific value and rest in a way that reduces contact with the oven floor, improving air flow around it and so improving combustion. This leads to much better

Because restaurants need to reduce labour costs without sacrificing quality of service, and these innovations are facilitating just that. But they’re also making it possible to better understand what customers like by gathering information about how they like to order and eat. Data analytics can help you develop deeper insights into how you operate, the way you need to manage your inventory, when sales are high, when sales are low, and other aspects of the customer experience. In short, it allows you to tailor your service to meet the principal customer expectations of the age: choice and convenience. Whatever specific trends your establishment follows, it will need to offer more options in 2019. Technology makes that a simpler proposition than it’s ever been before.

burn times and an oven operating with consistent heat output, thanks to a stable and predictable burn. The easy-to-light beech log also burns with a lower flame, ensuring pizza bottoms are not tainted or singed by the fire. It allows the oven to get up to operating temperature quickly, as its dense nature means it has very little water content. Logs Direct sales director, Stephen Talbot, says: “We have had excellent take-up of our Piccante product following our attendance at various catering exhibitions and are delighted with the industry’s response to it. We believed that a log with its clear benefits would tick the box of the UK restaurateur, so sourced a supplier who could deliver exactly what we required.” Restaurants wishing to trial Piccante can do so at a special trial price. To take that up, call Logs Direct on 01524 812476 or email More information is at or see the advert on page 2.

Drinkaware Campaign Targets Dry January Consumers Alcohol education charity Drinkaware is encouraging consumers to cut down on their drinking by taking more drink free days throughout the year, not just in January. The ‘Drink Free Days are not Just for January’ campaign has launched with support from former Coronation Street and Loose Women star Sherrie Hewson.

drinking, is encouraging people to join her in moderating throughout the year. She said, “Many of us enjoy a drink, but it can be very easy for our drinking to creep up on us. A glass of wine here and a pint of beer there all adds up.

The campaign is particularly targeting those who may have taken part in this year’s Dry January and encouraging them to avoid reverting to their former, potentially harmful drinking habits once their month of abstinence is over.

Drinkaware Chief Executive Elaine Hindal said, “Drinkaware is here to help people who want to make changes to their drinking all year round.

Hewson, who has often spoken about her own

“After Dry January, it can be really easy to back to go back to previous drinking habits in February. Taking more drink free days during the week can have a positive impact on our health and wellbeing.”

“Taking several drink free days each week is simple and an easy thing to do and we are here to support people every step of the way.”

Ei Group Encourages School Leavers To Join Pub Trade Ei Group, the UK’s largest pub company, has expanded its pioneering programme that aims to inspire young people to enter the pub trade across England and Wales. Pub Pros, now in its second year, is a work readiness programme run by education enrichment organisation, Stride Learning. It aims to inform and inspire school leavers about careers in pubs whilst building employability skills such as teamwork, leadership, assertiveness and critical thinking. The number of schools and pubs taking part this year has doubled from six to 12, with the programme’s geographical reach also growing, with pubs from Hull to Exeter taking part. For the first time, Ei Group head office will also take part in Pub Pros, in partnership with Solihull College. The programme sees up to 30 pupils from each school take part in a series of three half-day workshops including a meet-the-publican session followed by an in-pub taster day this summer. Also new for this year is an alternative programme, Pub Pathways, which is a one-day workshop. Victoria MacDonald, publican at The Cellar House,

Norwich, who has signed up to the programme for a second year, said: “This is a fantastic initiative and I am thrilled to be taking part with the support of Ei Group. I love running The Cellar House, and if I can pass on some of my experience and encourage young people to recognise that a career as a publican is a viable choice, then Pub Pros will have been a success.” Ei Group Commercial Director Paul Harbottle said: “Working in a pub or the wider hospitality sector is often overlooked as a potential career choice for young people. However, following last year’s successful Pub Pros programme, I am confident this will continue to change perceptions, with even more students and publicans getting involved this year." Brigid Simmonds, Chief Executive of the British Beer and Pub Association, added: “People are the heart of the pub and raising the reputation of our sector, which offers such an exciting career, is vital. Ei Group pioneered work with Stride, which is a great example of partnership work at a local level and it is good to see this continue. The BBPA is working with Stride too which we see as the sort of initiatives we will need to develop further for the skills element of the Tourism Sector Deal which has been announced in principle by the Government.”

Tourist Tax Will Make Edinburgh The Most Expensive City to Visit in Europe

Edinburgh is in danger of becoming the most expensive destination in Europe, following the announcement of introduction of the Transient Visitor Levy (TVL). Despite industry concerns councillors in voted to introduce a £2 per night levy on tourists staying in the city, but the decision would still need to be passed by the Scottish Parliament before it could come into force. Commenting on the announcement in the Scottish Budget that the Scottish Government are to bring forward legislation for Transient Visitor Levies, Brigid Simmonds, CEO of the Scottish Beer & Pub Association, said:“This move by the Scottish Government for a ‘Tourist Tax’ is of real concern to the beer and pub sector. In Scotland, our industry supports over 66,000 jobs and contributes £1.66bn to the economy annually – it is also a crucial part of the nation’s tourism offer, with a visit to a traditional pub ranking third on the list of things tourists do when they visit. Any impact on visitors will trickle down directly to our sector.

“On average, every pub contributes £100,000 to their local economy each year, and with tourism being such an important backbone to Scotland’s economy, a

February 2019

CLH News


‘Tourism Tax’ on one of the country’s most successful businesses would be bad news. The tax contribution of the hospitality industry in Scotland is extremely high. Introducing a tourist tax will be very detrimental and a disincentive for visitors.” Willie Macleod, UK Hospitality’s Executive Director for Scotland, said: “We are extremely disappointed today that the City of Edinburgh Council has voted in favour of a tourist tax. “During the debate, Cllr McVey stated that consultation was a critical part of their process. Our members in the city would disagree, they do not support the introduction of a tourist tax and their opinions have been ignored. “It has been suggested that a tax will raise up to £14m but economic impact modelling shows that it would cost the city £94m, making it the highest taxed city to visit in Europe. In these days of austerity, it seems bizarre that councillors would jeopardise losing millions of pounds of potential revenue from not only international visitors but also “staycationers” from Scotland and the rest of the UK.

430 New Craft Breweries Opened In Just The Last Year Across The UK 430 new breweries were opened in the UK in the latest year (yearend Dec 31 2017), as craft beer increases its market share in pubs and supermarkets. In 2009-10 UK brewery openings were running at just over 100 per year (101).

nificant part of this growth. However, whilst the craft beer sector has now reached a significant scale funding of these breweries is still relatively hard to come by and many are still having to rely on issuing shares through crowdfunding to expand.

Whilst Brexit might slow the shift in Issuing too many shares to fund the UK from big brand beers to pre- company expansion, rather than mium niche beers, the craft beer mar- debt, could see the stake of the ket is still some way from peaking. original founders diluted away. Debt The market share of craft beers is finance also allows companies to still below 5%* of overall beer sales deduct interest from any taxable income. in the UK compared to 23% in the US. Craft beer sales have been High street banks have been relucgrowing sales at around 90% in the tant to lend to craft breweries as last year versus a decrease in sales most do not fit their risk profile. of big brand “classic lagers” by 1.3%. However James Simmonds says that Increased spending power amongst the key ‘millennials’ market (as they age) is thought to be a sig-

smaller brewers should be able to access asset-based finance and invoice finance.

Equipment leasing allows breweries to avoid the large down payments required for purchases, which frees up cash for other business expenditures. James Simmonds, Head of Drinks at UHY Hacker Young, says: “The craft beer industry continues to fizz with hundreds of entrepreneurs looking to tap into high consumer demand.” “Breweries face high fixed costs and startups tend to burn through cash quickly. That risks giving away too much of their equity before they can start using lower cost bank loans.” “Alternatives like invoice finance or leasing should be considered – these can offer a much more stable form of finance than a bank loan that can be called in at short notice.



Caterer, Licensee & Hotelier

February 2019

Greene King Smashes

£5m Milestone For Macmillan

Craft Guild Of Chefs Reveal Brief For The National Chef Of The Year The annual search for the UK’s most up and coming chef is under way as the Craft Guild of Chefs opens its entries for The National Chef of the Year (NCOTY). Despite the cold British weather, the organisers are focusing on warmer times as competitors are required to produce a creative summer lunch menu for two guests, cooked within two hours.

Greene King has raised an incredible £5 million for its charity partner, Macmillan Cancer Support. The UK’s leading pub company and brewer has reached this incredible milestone in just six years, with £1million raised in the last seven months. Team members have raised funds in a variety of ways including running marathons, baking cakes, climbing mountains, and through ‘Macmillan May’ – Greene King’s intensive month of fundraising which generated £370,409 in 2018. Customers at Greene King pubs and restaurants have also contributed by purchasing specially marked charity desserts, with a donation from sales going directly to Macmillan. Greene King, one of Macmillan’s top fundraising partners, is set to sprint to its next million milestone after the launch of its next fundraising initiative for Macmillan in February. Greene King is partnering with the charity Pennies, a digital alternative to the traditional collection tin, and will invite Greene King customers to make a 25 pence donation to charity when they spend over £15 and pay on a card machine via Chip & Pin. With over 1,700 pubs nationwide, this small individual gift will make a big difference, accumulating a predicted £1 million extra spending money for Macmillan over a year. Rooney Anand, chief executive officer at Greene King says: “We are proud of how our team members have worked tirelessly with real passion and enthusiasm to raise much needed funds to support people with cancer. And with our Pennies scheme about to launch across all of our pubs, this will further increase the donations we generate for this important cause.” “A huge thank you to all of Greene King’s staff and customers for their amazing support.” says Lynda Thomas, Chief Executive at Macmillan Cancer Support. “At Macmillan we rely almost entirely on donations from the public and partners like Greene King. Without this generosity we simply wouldn’t be able to fund the Macmillan professionals and services that support people with cancer across the UK when they need it the most.” For more information on the Greene King and Macmillan Cancer Support partnership visit

The menu must consist of the ‘Perfect Egg Dish’ starter served hot, of the competitor’s choice. This must be suitable for a spring/summer menu and be perfectly balanced. Judges are looking for a beef main course to include two cuts and two cooking methods. The beef must be sourced from the UK and competitors should indicate the breed of beef, farm sourced from and maturation period. For the dessert, chefs must create a delicious chocolate tart incorporating or garnished with seasonal fruits. Chefs are advised to focus on skills, creating the perfect pastry, filling, texture and overall execution of dessert. The brief was created by Gary Jones, executive head chef at Belmond Le Manoir, who was invited to return as Chair of judges for a third year. Commenting on this year’s brief he said: “Nothing represents nature more than the purity of an egg, it’s also incredibly versatile, as well as an economical ingredient, so practise and development won’t cost the earth. In terms of the beef task, previously everything has been cooked at speed on the day. This is a good test, but panic can set in and the

final execution can be compromised. I believe we should give chefs the opportunity to prepare one element in their own environments. It will allow more care and attention to detail and the result on the plate will be more precise. For dessert, I wanted a task that will test the chefs and give them the opportunity to demonstrate their skill, balancing the pastry, chocolate and fruit elements. These tasks are achievable, familiar and most chefs will have a good knowledge of them. I’m passionate about building skills and seeing our industry becoming ever stronger. We have some brilliant chefs in the UK and NCOTY allows them to demonstrate their creativity and showcase their talent.” The National Chef of the Year is open to chefs who are 24 years or older as of February 1st, 2019. Competitors may come from all areas of the hospitality business including hotels, restaurants, pubs, contract catering, fine dining, private and public sectors. Competitors may be working in the UK or overseas. Vice-President of the Craft Guild of Chefs and organiser of NCOTY, David Mulcahy said: “We are delighted to welcome back Gary Jones as the chair of judges. Gary has done a fantastic job over the last two years and pushed the competitors and judges to raise the bar even higher. With Gary’s input, we’ve got an exciting British brief for the chefs to start working on this year and we are confident it will be a popular task that will showcase skills, creativity, innovation and culinary talent. We see chefs develop, both in and out the kitchen, from the moment they start working on their entries, right through to cooking in the final. Some chefs come back year after year and it’s inspiring to see how much they have developed their skills at every stage.” Chefs have until Friday, 22nd March, to submit their entry and a shortlist of 40 chefs for the semi-finals will be revealed on 17th May. This year’s heats will take place at Sheffield College on Tuesday, 11th June, and at Le Cordon Bleu in London on Tuesday, 18th June. Ten chefs will go through to the National Chef of the Year final, which takes place at The Restaurant Show on Tuesday, 1st October 2019.

BB Foodservice Launches Full Service App And Refreshed Website For Customers

BB Foodservice, the delivered foodservice arm of Bestway Wholesale, has launched its first full service app and updated website to make ordering quicker and easier for catering customers. Key features designed to make ordering easier for delivered catering customers include the ability to:

• Start their order on a phone, tablet or computer and finish it on another device, anywhere, at any time. Baskets are reflected on the app and website in real time as they build their order • Create lists of their favourite products based on recipes and meal types and order faster from these lists at the touch of a button • Find out where their order is, and get live delivery updates when using the website • Use the website to get live updates if any of the products they ordered are unavailable when the order is picked, and see recommended substitutions Salih Sheikh, head of marketing, Bestway Wholesale said: “We’re excited to unveil the new BB Foodservice app and refreshed website, which is the culmination of 12 months research and development. Catering is an area of our business we have a strategy to expand, and we know that a chef wants to

spend his time in the kitchen, not on the computer placing orders. That’s why this new app has been designed to enable caterers to place their order on the phone, to save lists based on recipes for easy reordering and to browse our full product range.” As well as easy access to the latest products and seasonal offers, additional features include the latest barcode scanning technology for ease of search, and the ability for customers to manage payments and calculate margins based on cost per portion, all in one place. The app can be downloaded on Apple and Android devices. The refreshed site is live now too

Record Number Of Products Unveiled At International Trade Event Nortech Parking Systems Still The Best Choice For Top Boutique Hotel Over a 100 new food and drink products are to be launched by the food and drink industry at the forthcoming BlasCymru/TasteWales international trade event (March 2021). The milestone has been reached in part thanks to initiatives put in place by Food & Drink Wales over recent years, such as their Cluster Network approach that brings like-minded businesses together to share best practice and develop new ideas. This has been boosted further by the support on offer to start-ups by Cywain and the innovationfocussed Project HELIX programme. The new products to be

launched vary widely and include new yoghurts, baked products, new food service offers and product packaging. They will be sharing that stage with some of the food world’s leading speakers and thinkers that will be taking part in the event and accompanying conference, as Welsh food and drink continues to develop its reputation on the international stage. These include Claus Meyer, whose Noma restaurant has been named the world’s best on four occasions. It was announced last year that industry giant Princes have been unveiled as headline sponsor, with a range of other companies lending their support for the largest showcase of Welsh food and drink ever put together.

Treble-Figure Sales Increase for St Peter's Without ®

St Peter's Brewery has revealed a 102% year-on-year increase for its Without® brand of alcohol-free beer. Launched in 2016, the St Peter's Without® brand includes three products: Without® Original, Without® Gold and Without® Organic and now represents 29% of the brewery's total volume with a wide distribution through retail and the on-trade, as well as strong export deals across the world. “Without® has been a huge success for St Peter's,” explains MD John Hadingham, “We launched Without® Original at a time when the alcohol-free market was just starting to find its feet and there really were no other bona fide alcoholfree craft beers available in the UK. This allowed us to gain a really strong foothold and build an excellent base of loyal customers, which we continue to serve today.” According to Nielsen research, sales of alcohol-free beer grew by 37% during 2018 to £51.8m. “There's still huge potential for the alcohol-free drinks sector and it continues to be the fastest growing segment of the drinks market,”

explains John. “We recently launched Without® on draught, which is already proving very popular and shows that consumers are now considering an alcoholfree beer a very viable choice to order in the pub.” Looking ahead, the brewery has plans to innovate further with new alcohol-free variants on the way. “This market is incredibly important for us and we want to build on the success we've achieved so far. As the sector has grown so has the nation's appetite for more choice so we'll be looking to launch something new in the coming months,” adds John. For more information on Without® and St Peter's Brewery visit

Access control system specialist Nortech has recently seen a luxury hotel in Bath update its car park by replacing its existing Nortech FeeMaster system with the latest specification. Nortech’s FeeMaster range was installed by access control system experts APT Security Systems, which is currently updating its past application of the FeeMaster system, so that staff can continue to monitor use of the hotel’s car park. APT Security Systems is the leading provider of vehicle access control and traffic management systems in the UK. Using its experience, APT installed the updated system which includes the FeeMaster Smart Entry

Station, FeeMaster Smart Exit Station, and a FeeMaster Smart Console for inside the building. The console allows the staff to control any misuse of the car park and ensures that there are enough parking spaces. Mary Lynskey, Operations Manager at APT Security Systems commented, “Nortech’s systems have been used on our projects for over 20 years. The FeeMaster range has always worked well for the hotel and they were happy to renew the system as it’s the right fit for their business. The client likes how the products work and we will always recommend Nortech to others.” Tel: 01633 485533

FRY I.T., The Premier Trade Show for the Fish & Chip Industry, Brought to You by Friars Pride is Back with a Bang!

6. Live Seminars! – FRY I.T. 2019 will have fantastic live industry-relevant and informative seminars running throughout the day 5. Speak with other shop owners and industry you need to know is that FRY I.T. 2019 is a FRY I.T. 2019 will be returning to the experts to receive guidance and invaluable advice Westpoint Arena Exeter on Sunday 17th March trade show tailored to the Fish & Chip Industry that offers Fish Friers the opportunity to speak 4. Get the family involved - Children’s entertain2019. with industry experts, try products on the day ment will be provided The Exeter venue is in an ideal location for with live cooking demonstrations and take 3. Meet the faces behind the Fish & Chip trade Fish Friers in the South West, the South of advantage of great on-the-day-only deals! media – NFFF (Fish Friers Review), Chippy Chat England and the Cotswolds. Don’t let the disFRY I.T. 2019, It’s not rocket science, here are and FRY Magazine tance put you off if you are from further afield, last time customers from as far as Lincolnshire our top 10 reasons to register and get your 2. Take a look at brand new industry innovations engines revving! and Norfolk made the trip to the Westpoint 1. FRY I.T. is completely FREE! Just register via the Arena to get their hands on the fantastic exclu- 10. Exclusive show-day-only offers and promotions! link below or speak with your sales manager. sive offers and promotions. We would also love 9. Meet the Friars Pride team and suppliers LIFT OFF! to welcome and meet all Fish Friers from the 8. Try before you buy! – Have the chance to taste You are now ready to launch your Fish & Cornwall region, all the way to Lands End! and sample a variety of products Chip shop into the 2019 season fully stocked If you have attended FRY I.T. before then you with fantastic produce at a promotional price! will know how beneficial it can be for your Fish 7. Speak to Frozen at Sea Fishing Vessel owners and secure your fish supply & Chip Shop. If you have never visited then all Sign up at

Common Sense With Printed Banners HFE Signs have received valuable feedback from a number of their regular customers in the Pub & Hotel industry and have decided to share this – given some thought it almost seems common sense once its pointed out! Putting up a Printed Banner outside your Pub with a Special Offer, a Meal Deal or even a Theme Night works very well but, be careful, its time is limited and this is why - typically a PVC Banner will increase sales and draw in the customers very well for 2 – 3 weeks and then it gradually slopes off and eventually ceases to work. Why does this happen and what can we do to keep the success levels? People simply get used to seeing the

design or the offer and the advert goes stale, the Banner no longer has their attention or the impact it once did. The solution to this problem is to rotate your offers and adverts every 2 – 3 weeks keeping the message fresh, for best results change the complete offer and even the design colours. To help customers prove how successful this works and to see for themselves HFE are now offering a great deal on Printed Banners – Buy 2 Get 1 FREE! And furthermore, all three banners can be of different designs and you even get FREE UK Delivery! HFE Signs don’t just print Banners, they also do Pavement Signs, Safety Signs, Printed Flags, Chalkboards and much much more.. Have a look on their website and keep it safe, you will need them one day! or see the advert on page 7.

February 2019

CLH News



Caterer, Licensee & Hotelier

February 2019

Consumers Predict… Technology Advances In Food Delivery 2019 According to CGA’s Go Technology report, 28% of British consumers are now ordering more food online than a year ago.

mobile delivery’ in food. This suggests restaurants may need to invest in their own tech, if they are to keep up with demand and lessen the risk of falling behind.

Half of food deliveries are ordered by millennials A third (33%) of consumers expect ‘GPS tracking’ to and 44% of grub ordered is purchased via online chan- become an essential part of the food delivery process; nels. monitoring a meals journey, providing a realistic ETA and combatting consumer concern over “misplaced 61% of frequent delivery consumers think the quality orders.” of the food they receive is better than, or the same as, With devices like Siri and Alexa becoming increasfood served in a restaurant. An impressive feat, which ingly popular in the homes of Brits, ‘automated voice’ may explain why chains like Jamie’s Italian, Carluccio’s is set to be huge in food. Consumers agree, with a and the Prezzo Group have faced rapid closure in the fifth (22%) saying voice-based ordering is here to stay. past 12 months. To investigate the sensation in more detail, online Italian food retailers, analysed CGA’s report to discover the technology advances consumers predict they will see in the future of food delivery. Nife is Life found 40% of consumers believe they will see ‘more restaurants offering delivery from their website’ in the future, with restaurants fast becoming the go-to source of information for food orders. Comparatively, just 29% of consumers predict ‘more

Interestingly, one in six (17%) believe ‘cook it yourself ingredient boxes’ will become available at their favourite eateries, stuffed with key ingredients ready to assemble at home. Lastly, fewer consumers predict advances in drone delivery (16%), such as pin-point location accuracy, and in driverless vehicle (15%) technology. Some restaurants have already begun experimenting with self-driving cars, drones and robots to make transportation and, in turn, delivery easier and more convenient.

Hospitality Action Calls Upon The Industry To Participate In A National Day Of Fundraising Industry charity, Hospitality Action is calling upon the entire UK hospitality sector to participate in its national fundraising event Social Sunday which takes place on July 7th. The brainchild of Principal Patron Jason Atherton, Social Sunday is now in its fourth year. Each year the event has grown in stature from its original concept in which participating restaurants donated the profits from a single Sunday lunch service, to become a national celebration of UK hospitality and an important fundraising moment for the charity. In 2019 Hospitality Action plans to recruit even more operators to participate in Social Sunday to raise funds for the charity’s important work, and to showcase how dedicated the UK industry is to looking after its own. Restaurants, hotels, pubs & bars and foodservice operators are encouraged to undertake fundraising activities either on Sunday July 7th or in the week building up to the event.

Principal Patron Jason Atherton commented. “This year, Social Sunday is going to be the biggest ever, and the industry has never operated in a tougher climate than the one we’re experiencing today. When times are hard, it’s important that we look after our people – and that’s what Social Sunday is all about. No matter what you do for Social Sunday you’re part of an industry-wide crusade to help our people in times of crisis.” Participating outlets can benefit from having their Social Sunday event showcased on a website created specifically for the event and will also be featured on Hospitality Action’s digital channels in the build-up and during the event itself. Money raised will be used to support current and former employees of the industry who find themselves facing a period of hardship or illness. To find out more visit or email

Investing In Sustainability Can Unlock Value In The Hospitality Sector Sustainability is currently a global concern across almost all industries. Taking action to improve it can help to protect the environment, whilst offering a whole host of business benefits, such as reduced energy bills and an enhanced brand image. For businesses in the hospitality and leisure sector however, the initial cost outlay involved in improving sustainability can be a deterrent. What business owners may not realise is that by doing so, they might be able to leverage lucrative research and development (R&D) tax credits. There is a common misconception that R&D tax credits are only available for work done in highly-technical industries, such as pharmaceuticals or engineering. This might be why claims made by businesses in the ‘accommodation and food’ sectors are so low – less than 1% of all that HMRC receives. However, in truth any business that invests in projects that “seek to achieve an advance in science or technology… through the resolution of scientific or technological uncertainties” could meet the qualifying criteria. To increase their chances of an investment being eligible for R&D tax relief, businesses should make sure the technology or equipment being applied is attempting to overcome a recognised problem, for example reducing the business’ environmental impact. Whether the business is successful in this regard or not, doesn’t necessarily matter, it is the endeavour that is important. A range of sustainability developments could qualify for R&D tax relief, such as new apps to help the business manage energy consumption, or the construction of green energy centres, used to convert biomass into energy. In fact, any developments of new technology or equipment used to improve efficiencies or to reduce waste/pollution could qualify under the scheme. It’s not just efforts to increase sustainability that qual-

ify. Other investments may also be eligible – for instance, hotels may uncover more opportunities surrounding the development of IT systems, such as online booking or accounts systems and e-commerce functionality. The tax credits generated by these investments can be extremely lucrative - for R&D costs of £100,000, profit-making companies will receive a total reduction in their annual tax liability of up to £46,000, while loss-making companies can claim a corporation tax refund of up to £33,350. To file a successful claim, businesses will first need to make sure that they meet the eligibility criteria, something that expert advisers will be able to help determine. The next stage is to prepare a thorough R&D report, made up of two parts. The first should state the nature of the project or projects being undertaken by the business, why they qualify and how any uncertainties have been addressed. The second must include a summary of all costs related to the project. The report should then be submitted along with the company’s corporation tax return to HMRC and a response should be expected within 28 working days. Once this process has been completed for the first time, the business can then put in place a strategy and a system to help capture information regarding any future R&D tax relief claims more efficiently. Recognising the benefits that the scheme can have, businesses may wish to invest in further sustainability measures, in the knowledge that all relevant information is captured, enabling them to do so as tax-efficiently as possible. Small and medium-sized businesses should see the global drive towards sustainability as an opportunity. Investing in relatively small improvements designed to improve environmental standards, across different areas of operations, can deliver significant benefits by reducing the firm’s overall tax bill. Once achieved, this can become part of the culture of the business, enhancing its attractiveness to employees and customers, whilst optimising value from its investments. Dave Gosling is partner and head of hospitality and leisure at accountancy firm, Menzies LLP

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Industry Welcomes Treasury Inquiry Into Business Rates Industry bodies have welcomed the announcement of a launch of an enquiry into the impact the current rate system is having on businesses, hospitality and entrée businesses in particular. The Committee examines how Business Rates policy has changed, including Business Rates retention, alternatives to property-based taxes, such as the proposed digital services tax, and how changes to Business Rates could impact businesses. Commenting on the launch of the inquiry, Rt Hon. Nicky Morgan MP, Chair of the Treasury Committee, said: “Many high street businesses are struggling to remain competitive. It has been estimated that 10,000 shops will close this year. Unless action is taken, closures could continue and job losses may soar. “Business Rates can represent a substantial financial burden on the high street. The Treasury Committee is therefore launching an inquiry today into the effectiveness and impact of these rates on business. “We’ll examine how the current system is working and consider whether an alternative system, for example a land-value based tax, may help level the playing field between retailers. “At the end of the inquiry, we’ll make a series of recommendations to Government on the fairness and effectiveness of the current system, and how it could

February 2019

CLH News

be improved.” Responding to the announcement CAMRA Chief Executive Tom Stainer said: “CAMRA welcomes the Treasury Committee’s decision to launch an inquiry into business rates. We need a complete overhaul of the system to end the current situation where pubs are unfairly penalised. As things currently stand, 18 pubs are still closing their doors every week, and the pubs that were hit hardest at the last rate revaluation are the ones still facing sky-high bills, and not getting any rate relief. We risk losing those pubs forever if immediate action isn’t taken. We will be working to get pubs to share their own personal experiences with the Treasury through the inquiry process to UKHospitality Chief Executive Kate Nicholls said: “A thorough examination of the effects of business rates has been a long time coming. The system is now completely out of date, doesn’t reflect the realities of business in the 21st Century and disproportionately cripples hospitality. “This is a positive sign that business rates is still very much on Parliament’s agenda, despite the Brexit distraction, and rightly so. Only a complete overhaul of the system – as promised in the Conservative Manifesto – will ensure high street businesses, and hospitality employers in particular, are finally going to be taxed fairly.”

Wetherspoon Named As One Of Britain’s Top Employers For 2019 Pub operator JD Wetherspoon has been named as one of Britain’s Top Employers for 2019. It has been recognised for achieving the highest standards in the field of human resources management. It is the 16th consecutive year which Wetherspoon has been certified by the Top Employers Institute, the independent organisation behind the Top Employers project. The certification is based on independent research which shows that Wetherspoon has ‘outstanding HR policies and offers excellent working conditions’.

In its report, The Top Employers Institute stated: “The annual, international research, undertaken by the Top Employers Institute, recognises leading employers around the world; those that provide excellent employee conditions, nurture and develop talent throughout all levels of the organisation, and which strive to continuously optimise employment practices.” Wetherspoon’s personnel and legal director, Su Cacioppo, said: “ We are extremely proud to be named as one of Britain’s Top Employers 2019. “The recognition comes from an independent organisation which

researches numerous companies, so it is extremely pleasing that Wetherspoon is considered among the best across the UK. “The company employs 41,500 staff across its pubs in the UK and Republic of Ireland, as well as its head office. “Wetherspoon is committed to offering each and every staff member the best opportunity to succeed and grow within the company, including studying for qualifications and apprenticeships. “This is evident in the number of staff rising through the ranks at Wetherspoon.”

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



Caterer, Licensee & Hotelier

February 2019

Search Returns To Find The Rising Trends Shaping the Future of the Hospitality Industry Britain’s Best Rugby Pub Hospitality operators are constantly looking for innovative ways to grow their estate, footfall and offering. Livingbridge, a growth partner accelerating expansion for operators, has first-hand experience at identifying where these growth opportunities are, gained through investments in the likes of Pho, rhubarb and Bistrot Pierre. Here, investment director Benoit Broch looks at trends that may shape hospitality businesses of the future.

Has your local got what it takes to be named Britain’s Best Rugby Pub of 2019? After the success of last year’s inaugural quest, organisers of the Aberdeen Standard Investments Melrose Sevens are again calling on pub going fans to nominate their favourite rugby watering holes.


Veganism has increased by 360% in Great Britain over the last decade, making it the country's fastest growing lifestyle movement. More than a third of people now identify themselves as flexitarians, whilst additionally, 29% of consumers are now trying to reduce their meat consumption. Britain has an abundance of pubs where peoThis movement represents a shift in consumer attitudes, ple come together to enjoy shared interests with concerns now extending beyond animal welfare to including rugby, and often the atmosphere in include the health and environmental implications. In fact, clubs and bars during big-match screenings can almost a third of Brits under 25 would consider going meatbe almost as electrifying as you’d find in a stadi- free to protect the environment. um. Since Pret launched its two London-based vegetarian pop-up So, it’s a great opportunity for fans to get into sites in 2016, sales of its vegetarian items experienced double some pre-tournament rivalry by putting forward digit growth. However, operators need to be aware that there is no need to go full-veggie to take advantage of the trend; local hostelries as contenders. according to Eating Better, operators need to be savvy when it Douglas Hardie, president of Melrose Rugby comes to making menu updates. Currently, those describing Club said: “It’s all to play for – we can’t wait to dishes as ‘light’ or ‘fresh’, as opposed to ‘vegetarian’ or ‘vegan’, hear the pub-going public’s suggestions for the are more likely to see a rise in meat-free sales. The insight here 2019 Rugby Pub of the Year. Going by last year’s for operators is that consumers are eating for better health or experience, we expect this competition to gen- a cleaner footprint – a lifestyle trend that is here to stay. erate plenty of competitive rivalry, just as there 2. GENERATIONAL GAP IN will be on the pitch at Melrose on April 13.

The social media campaign launched earlier this month when pub-goers across the nation are being asked to say why their local deserves the title.


“More than 12,000 people will descend on Melrose to attend the tournament, and many more will be watching television coverage in bars or pubs. Imagine the added satisfaction of enjoying the tournament in a venue that has just been named Aberdeen Standard Investments’ Melrose Sevens Rugby Pub of the Year.” Fans are encouraged share their comments – and pictures – on Melrose Sevens social media, Twitter @melrose7s using the hashtag #bestrugbypub , or Instagram @melrose7s

The generational gap in alcohol consumption is widening, with 27% of millennials now teetotal, representing an 8% rise over the past decade. Google Trends indicates that searches for the term "benefits of quitting drinking" rose by around 70% in the last five years. It is these benefits that are driving consumers to reduce or limit their alcohol intake. In fact, more than two in five drinkers in the UK have decreased their alcohol consumption in order to save money, 41% to lose or avoid gaining weight and 39% to improve personal health. This presents a significant opportunity for hospitality operators to increase their drinks offering to embrace low-alcohol

Hospitality Hygiene from Holchem “As experts in hygiene in the hospitality industry one of the biggest complaints we know of that often isn’t addressed is blocked plugholes in bathrooms. As such we have launched a new Hair Degrader product as part of our Optimum range of products. Specifically targeted at the hospitality industry where sinks and plugholes become blocked with human hair, the Optimum Hair Degrader is formulated with a blend of enzymes, surfactants and depilatory materials, is ready

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-

If you can leave customers intrigued as to what they can expect on their return visit, it is a sure-fire way to build a loyal customer base. Take Street Feast, which transforms derelict and disused spaces into unique eating and drinking and non-alcoholic beers, ciders and wines. And since we know environments; it offers customers something different every the drivers for the trend, it is worth also looking at highlight- time. Brands that react quickly to changing trends can make ing lower calorie content, or offering good cost-effective alter- the most of this spontaneous and shareable world to build a natives. socially-active and loyal customer base. Brewer AB InBev, as part of its Global Smart Drinking Goals 4. HARNESSING BIG DATA TO BETTER CON(GSDGs) launched in 2015, has recognised that there is an NECT WITH CUSTOMERS appetite amongst consumers to better understand and manage alcohol consumption. The business has pledged to add In a world where almost half of millennials expect personaliguidance labels to all its beer products by the end of 2025, sation in their interactions with businesses, data is king. Whilst ensuring that its brands such as Budweiser, Corona and Stella digital technology has made consumers’ lives easier, it has also Artois come served with a side of advice. As part of this com- made them more demanding. Personalisation is now a conmitment, the brewer has also pledged to empower consumers sumer expectation. to make smart drinking choices by ensuring they have access According to Gourmet Burger Kitchen CEO Alasdair to non-alcohol or low-alcohol options. Murdoch, loyalty rewards, referral schemes and click and colThe shift in consumer behaviours and appetite for non-alco- lect functions have allowed them to connect with 1.5 million holic options, does not need to be seen by operators as a customers via their smartphones. One million of these are negative. Rather than shy away from the bar-sales dampener active customers who on average account for 25% more that Dry January often brings, Harvey Nichols took the oppo- repeat business than those without the app. This trend has site approach, ramping up its drinks promotions to offer cus- sparked a rise in the relevance of companies such as Wireless tomers unusual non-alcoholic cocktails, which no doubt had Social, which make it easier for operators to acquire valuable the added benefit of attracting new customers to its famous information about their customers. By enabling customers to Fifth Floor bar. The learning here for operators is to ensure log on to an operator’s Wi-Fi using their Facebook profile, your customers know you sell non-alcoholic drinks which are operators can obtain a direct email contact, together with a step away from the norm. their preference on type of device, interests and hobbies. Using this information, operators can tailor their offers and 3. BOOM IN THE EXPERIENCE ECONOMY better target their campaigns to nurture repeat business. Spending in restaurants, pubs and entertainment venues during the last three months of 2016 was up 8% compared to the 5. DELIVERING THE FUTURE year before. This was largely due to progressive operators It is no secret that delivery services, such as Just Eat, stepping beyond the realms of what is expected to capture Deliveroo and UberEATS, are taking the hospitality industry the market’s imagination with new adventures and experiby storm, with the market valued at £3.6bn last year, a 6% ences for customers. increase on 2015 and 50% more than in 2008. Take Everyman Cinemas, an independent network of bouDespite this, many operators are still torn as to whether or tique cinemas that the Baronsmead Venture Capital Trusts not to take the plunge. They have concerns about handing have been a shareholder in since 2013. They position the over responsibility to independent delivery contractors, who brand around creating memorable experiences which exceed are unlikely to be as invested in their brand as they are. expectations across food, drink, seating and films. The quote Similarly, positioned as an additional revenue stream, some on their website says it all: “Cinema should make you forget worry that the adoption of delivery may cannibalise the numyou are sitting in a theatre.” ber of customers eating in. Margins are also lower due to the On the restaurant scene, rhubarb is setting a fine example of commission operators must pay to the service provider and a brand delivering a unique customer experience. Located 36 consumer spending habits can be less favourable because, for example, they may not order a drink. floors up in the Sky Garden, the operator is offering customers the perfect setting for sunrise yoga classes and breakIf operators do decide to take part in the anticipated fast, set amongst greenery and a backdrop of incredible city £11.2bn market9, the key to its successful delivery is overviews. It invites customers to take to the mat in a unique and coming the operational challenges. Is your kitchen set up to peaceful urban location to provide not only a memorable do both delivery and dine-in without competing for kitchen experience but one that is also instantly Instagrammable. Not orders? And how well can it deal with a sudden influx of to be outdone in the social stakes, Netil360 and The Alchemist orders? The operators that will reap the benefits of this toare two further examples of an operator designing each indi- the-door consumerism are those who truly understand how it vidual venue explicitly to ensure it makes it onto every cuscan help grow their business and most importantly, have set tomer’s social feed. up operations accordingly to maximise

Products and Services

to use and rapidly breaks down hair in sinks and drains. It unblocks in as little as four hours and is designed for general use once a week, with stubborn blockages requiring an overnight treatment. “Another area that needs specific attention are the high traffic areas such as receptions, stairs and outside the front door. Ensuring the housekeeping team implements robust hygiene procedures is a must, utilising our Optimum range of products. For further information on how Holchem can help your business telephone 01706 222288 or visit” 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 or see the advert on page 17.

New Schwank Patio Heater for the Hospitality Sector Schwank, a world leading manufacturer of gasfired infrared radiant heaters, has launched lunaSchwank, its newest product range for heating the outside areas, patios and terraces at all types of hospitality venue. lunaSchwank is an exciting new development combining the latest advances in radiant heating technology with elegant cutting-edge design. Capable of being wall mounted or installed on an overhead structure, lunaSchwank heaters, unlike conventional mushroom patio heaters, don’t take up valuable terrace space, enabling venues to create more covers and open areas. Further benefits include:

• Offering average energy savings of 62% when compared with conventional patio heating systems.

• Comfortable heat activated by a single switch and felt almost immediately • Heat distributed uniformly without the separated hot spots associated with mushroom heaters • 2-stage modulation able to reduce heating temperature by half, cutting energy consumption and adding to customer comfort • lunaSchwank incorporates a highly effective rain protection hood and Schwank’s unique WindSecure system, which ensures that the heater’s flame is almost completely wind resistant The lunaSchwank range, which will be sold alongside the well-established Schwank terrasSchwank patio heaters, comprises three fully pre-assembled models measuring 752mm, 936mm and 1120mm in width. Further Information Website

Dualit Launches CaféPro Capsule Machine

The ideal solution for small cafés, boutique hotels, pubs, workplace canteens, spas, salons and outlets that would like to offer a professional coffee service without extensive coffee-shop style equipment, the new Dualit CaféPro Capsule Machine prepares a variety of beverages conveniently, quickly and mess free. With a double brewhead and 20 bar pressure, the machine can extract two espressos or lungos at the same time in seconds, whilst milk can be texturised simultaneously with the professional boiler operated steam function and individually controlled steam wand. Offering users choice and convenience, the Dualit CaféPro is compatible with Dualit’s range of NX® Coffee capsules and Fine Tea capsules as well as Nespresso®* coffee capsules. Thanks to a dedicated hot water outlet, teapots, mugs and takeaway cups can also be filled.

Karaoke UK

Karaoke UK have been major suppliers of Karaoke machine's to the Home & Leisure industry since 1981.

Back in the early 80's, karaoke would be on cassette tape and the lyrics would be read from a sheet of paper. How things can change. 30 years on we are now singing from the cd+g Discs usb or sd downloads reading the lyrics on the TV screen, and also Touch screen or app operated hard drive karaoke machines keeping up with the latest technology.

Other features include a digital display and touch button operation, a large 2.7L water tank, thermobloc heating elements for each brewhead, descale programme, two capsule baskets that hold 30 capsules each and two, 2L removable drip trays with drain valves. The freestanding unit can also be moved if required to free up worksurface space. Price: £1,500 + VAT. Stockists: Available from February 2019 at or call 01293 652500 or see the advert on page 5.

*Nespresso® trademark is owned by Société des Produits Nestlé S.A

karaoke, PA systems, radio microphones, speakers, powered and unpowered mixers made by huge karaoke manufactures Audio2000 Emerson Acesonic, Vocopro and our own brand Bluelaser. We also stock a huge range of karaoke discs in formats of cdg dvd divx and vcd or why not try custom burn which lets you pick your own tracks. We also have a great range of hire equipment ideal for pubs or home partys in the greater Manchester area. For further details see advert on page 4 or visit

We sell touch screen karaoke player systems, for home

A Packaging Revolution for Accelerated Cooking

Accelerated ovens deliver huge efficiencies to commercial kitchens, but up until now menu choices have been limited. SIX500 is the first high performance packaging for use in accelerated ovens, enabling a wider and tastier food range to be delivered to customers. Disposable packaging is used in accelerated ovens but can only sustain a maximum temperature of 400°F (205°C) and a restricted length of cooking time. SIX500 is the only packaging that can withstand temps of 525°F and for up to six minutes. The integrity of this packaging unlocks the full potential of accelerated cooking technology by providing:

• Shorter cooking times for a more efficient operation • A custom laminated food contact surface for clean, easy release of food once cooked • Quick to cool and handle for staff and customers Throughout the cooking process, the quality of the ingredients is maintained whether cooking from frozen, chilled or thawed conditions. The end product is produced at the correct consistency and texture with optimal aesthetics. A wide range of food combinations were included in the testing to support as many dietary requirements as possible including elimination of potential allergen contamination. To find out more or to order your free sample contact Kelly Barrell on 07748 320544 or email See the advert on page 12.

February 2019

CLH News


February 2019

CLH News


Hospitality Technology

C.C.R Systems Ltd

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 CCR Systems have been supplying, installing and maintaindoubt the best of it's kind, utilising the latest Oderman 7 ing Retail and Hospitality EPOS systems for over 34 years. hand held terminal and Kitchen Monitors or printers. Have We are an ISO-9001 registered company with a diamond a look at our web site on '' and view the ORDERMAN video. award for customer satisfaction. Our Powersuite software package that includes Total Control Premier/Stock, Instant Please call 0151-644 8296 for a quotation for your establishment, or email to: Loyalty and Drilldown is the ideal package for all types of

Hotel Information Systems Interactive TV systems turn a hospitality TV into a powerful information and marketing tool. Fully customisable and remotely managed, well-designed systems elevate the guest experience and enhance a hotel’s operational efficiency. As technology advances, so does the list of embedded functionalities. IP based solutions offer extra features such as catch-up TV services and smart apps, and PMS software automates hotel operations, integrates IT systems and enables two-way communication between the guest and hotel. Systems come in all shapes and sizes and cater just as well for a small boutique property as a global chain of hotels.

YCR Distribution YCR Distribution is leading provider's of Epos, Point of Sales equipment,Epos software solutions & cash counting hardware. Since 1973 we have worked hard to earn a reputation for being dedicated, reliable, and customeroriented. Additionally, we are product experts with deep experience in point-of-sale solutions. YCR Distribution Limited continues to grow year after year. We have one overriding objective: Focus on you, the customer. We work hard to listen carefully and tailor our solutions to meet your needs with thousand of products in stock we are able to offer a next day delivery throughout the UK on all stock items. Our aim is to offer a "One Stop" solution whether it be a Retail or Hospitality solution or indeed any other vertical market.

To advertise in the Caterer, Licensee & Hotelier Tel 01202 552333

UNMATCHED CUSTOMER SERVICE Customer service isn't the most important thing we

WHAT MAKES A GOOD SYSTEM? Each individual system will depend on the user’s requirements – and can be very basic (featuring one branded welcome screen) or powerful. However, each system must share the same common characteristics and be intuitive and quick to operate. It may seem obvious, but a user should be able to turn a television on and watch TV with a simple button click – avoiding unnecessary navigation, menus and ‘hanging.’ All other features should be easily accessible and again, able to navigate back to the channel with a click of a button.

I’D LIKE TO KNOW MORE To find out more, get in touch: or 0845 555 1212 or see the advert on page 3. do. It's the only thing we do. That's why we provide free technical support for the life of your product. We are know in the industry for our excellent customer service and we will not compromise when it comes to providing you with either sales or technical support.

DEEPEST TECHNICAL KNOWLEDGE Our technical staff has the broadest knowledge on every product we sell. We will not sell a product unless we are confident of its quality. One of our friendly experts is always available to suggests products or solutions for any situation.

FASTEST RESPONSE TIME Every phone call and email is responded to promptly, completely, and accurately by our customer service team.

BEST VALUE Our purchasing power means big savings for you. Whatever your project, our team will work hard to deliver a solution that fits your budget. For further details see advert this page.

February 2019

CLH News


Supply Increase Impacts Occupancy In UK’s Provincial Hotels Inspirational LittlePod The fortunes of London’s hotels compared with those in the provinces widened in Q4 2018 as occupancy in London rose by 5% year-on-year compared with a more modest 1% increase in hotels outside the capital. According to the latest UK Hotel Market Tracker: Q4 2018, produced by HVS London, AlixPartners and STR, average room rates in Q4 also rose by 5% in London’s hotels, to £157.20*, boosting RevPAR [rooms revenue per available room] by an impressive 10%. RevPAR growth was 3% for the full year. Conversely in Q4 hotels in the provinces failed to see any growth in average room rates, causing RevPAR to plateau. For the full year, however, RevPAR in the provinces grew by 2%. “For the UK’s hotels Q4 was a very different trading

picture in London compared with outside the capital,” commented HVS chairman Russell Kett. “Hotel supply outside London grew 1.8% in Q4 of last year, causing supply to exceed demand. As a result of more intense competition, operators were unable to lift average room rates. “While supply growth was also strong in London at 2%, in 2018 demand resulting from a number of high profile events boosted visitor numbers and meant that in Q4 London’s operators were able to mitigate the impact of the increasing number of hotels rooms available.” According to the Tracker, supply is expected to grow further in 2019 both in London and the regions, with a 4% rise in inventory in the capital and a 3.3% supply growth outside London. “This increase in supply to the UK market means

that hotel operators will have to work harder to boost their ADR [average daily rates] unless demand for rooms grows significantly. This, as well as rising costs and the impact of Brexit, means that 2019 will be another tough year for hotel operators,” added Kett. The Tracker also reports that hotel transactions in the UK have seen a slowdown, with a £1bn fall in the sale of hotels during 2018. This can be attributed to both buyers and sellers awaiting a Brexit solution and sellers keen to avoid selling too cheaply. “If a Brexit solution is found quickly that is well received by the financial markets, we could see some of the remaining PE funds’ holdings making a dash for the market. Otherwise buyers and sellers will wait for the outcome so transaction activity will remain sluggish for the time being,” concluded Russell Kett.

Pub Puts Free Meals On Local Food Banks’ Menu

As part of a New Year initiative, The Jolly Brewers pub in Shouldham Thorpe is working hard to tackle the common issue of edible food waste in pubs, and licensees Adam Noble and Aaron Dobson have joined forces with King’s Lynn Foodbank, a local facility to ensure that high quality food is not wasted.

The King’s Lynn Foodbank forms part of a network of more than 1,200 foodbanks across the UK, supported by the Trussell Trust, that provides emergency non-perishable, in-date food supplies to those in crisis and work to tackle the root causes that can lead to poverty and hunger within local communities. Donations are often collected through local schools, churches and businesses. Adam Noble says “When running a fresh, local produce pub, there will inevitably be food waste which cannot be sold but

is perfectly edible. By teaming up with our local foodbank, we are helping to ensure that good quality, edible food will not go to waste and we can help those in our local community who need it.” Through this partnership, King’s Lynn Foodbank will collect all edible food such as surplus fruit, vegetables and fresh bread from the pub that goes unused, giving back directly to the local community to reach those in need. What’s more, customers are welcome to leave donations to the foodbank at the Jolly Brewers, either with cash or food supplies of their own. Adam continues, “We are passionate about ensuring that no edible food goes to waste. Caring for the community is a key part of our ethos and this initiative means we can support those most in need within our community.”

St Patrick ’s Day – Something to Stout About at Peeks! When the missionary Patrick crossed the sea to the Emerald Isle in the 5th century AD, little did he realise how he would be celebrated across the world many hundreds of years later. And helping people celebrate this saint is Peeks, the party people with all the things you need to make your competitors green with envy. This year March 17 falls on a Sunday and the day before is the last round of the Six Nations games, with Wales hosting last year’s winners Ireland. So there is every reason to make a weekend out of St

Recognised with Board of Trade Award

Patrick’s Day. And Peeks has all you need from flags, balloons and bunting to hilarious leprechaun costumes, hats and beer mats. There are table decorations, photo-booth props, door covers, scene setters and shamrocks. Or you could just order a St Patrick’s party pack which has everything you need. Visit or see the advert on page 7 for details.

Littlepod producer of ethically-sourced vanilla have been recognised for their excellence in international trading with the Board of Trade Awards (BOFTAs) last month. International Trade Secretary Dr Liam Fox MP presented Exeter based LittlePod, with Board of Trade Awards (BOFTAs), a globally-recognised certificate of excellence, shown on product labels of successful businesses of every size. International Trade Secretary and President of the Board of Trade Dr Liam Fox MP said: “My international economic department works with businesses of all sizes, from every sector and in every part of the UK to boost exports and showcase the best of British around the world. “As well as putting Somerset and Devon companies on the map as champions of great food and drink, these BOFTAs build on the success of other food manufacturers from across the UK who have also been recognised for their exceptional performance.” These BOFTAs are awarded during a time of record high exports from the UK. Latest ONS figures show the export of British goods and services rose by 2.3% to £630 billion in the year to November 2018. A delighted Janet said “we are delighted and proud to receive this wonderful award. From our humble beginnings in my home kitchen, we moved production to the Food Innovation Service in Cornwall. Now, thanks to the dedication and hard work from the team here, LittlePod products can now be found across the UK, as well as in Austria, France, Germany, Hong Kong, Ireland, Portugal, Qatar and Scotland. We've just launched in Australia, too”!



Equipped with Panasonic's unique Inverter technology, which enables faster, more even, gentler cooking. It also uses less energy and the all-metal door design ensures easy cleaning, extending the lifespan of the microwave.

Tel: 01329


Inverter technology allows you to cook, reheat or defrost your food without creating cold spots or overcooking edges. This Inverter microwave delivers an accurate power level; when you ask for 60% power, the oven delivers 60% power for the entire duration of the cooking time chosen. This applies no matter what power level is selected giving you better, more even cooking results.


Inverter microwaves are equipped with a compact and efficient power supply that weights only 500g. This makes the overall unit lighter, more portable and easier to move around for cleaning, as the total unit weight is brought down to approx. 12kg (40% less compared to NE-1853).


The NE-1878 has been programmed to not operate when the ceiling plate is not in place. Also available from Regale is the Panasonic authorized Microsave CPS3A Cavity Liner. The Cavity Liner protects the microwave’s interior base, ceiling plate and the lens light cover and is dishwasher safe, making cleaning at the end of service, a breeze.



With Inverter microwaves, you can save up to 6.3% on energy consumption*, which is good for the environment, and your wallet.

* Compared to NE-1853 (2650W Inverter microwave compared to 2830W LC type microwave).

METAL DOOR DESIGN The world’s first all-metal door professional microwave with Inverter technology. An innovative design, specifically intended for the UK market. A fullmetal door microwave that looks like a conventional oven. It adapts to every environment and you can even install it in your open kitchen. Most importantly the inside of the metal door has no ridges, seals or film to clean around, it’s totally smooth. This makes the inside of the unit very easy to clean and increases the lifespan of the oven.

Space Saving Design

Stackable unit

Inverter Technology

Faster, more even & gentler cooking

Metal Door Design

Elegant, durable & easy maintenance door

February 2019

CLH News


Expowest Cornwall Preview

Expowest Cornwall – The Trade Show That Has Cornwall Covered

Over more than three decades Expowest Cornwall has successfully established itself as the region’s one truly essential hospitality and catering show. Every year suppliers large and small use the event to showcase their latest products and services to busy trade buyers from Cornwall and beyond. Stands sold out weeks before the show in 2018 and visitor numbers were way up on 2017. A very impressive 97% of visitors would recommend the show to colleagues or contacts within the industry, and the same number said they’ll be returning to the Royal Cornwall Showground for this year’s show on the 5th7th March. Taking place well before the all-important summer season kicks off, the show is regarded as a cornerstone of the Cornish business calendar - an absolute must for those eager to see, touch and taste the latest products and innovations, and to compare and contrast a range of competing offerings all under one roof. With more than 170 exhibitors, Expowest Cornwall provides a unique opportunity to connect with a huge range of different companies. These span the whole of the hospitality and catering market from foodservice to fresh produce, bakery to business services, ice cream to catering equipment, drinks to dairy, tableware to toiletries, and speciality foods to sundry supplies, plus much more besides – it really is one show

Chadds Foodsmiths

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

Chadds Foodsmiths is a Cornish family run food service wholesaler distributing all your catering requirements. We offer an extensive range of food categories from frozen, ice cream, dairy, meats, fruit and vegetables to grocery, drinks, non foods and janitorial supplies, ‘the one stop shop for caterers’. Our range will appeal to all those who have a passion for great food and a great service. From the big brand products to working with local artisan suppliers we have something for everyone. Our range includes local favourites such as Cornish Gouda and Whalesbrough farm cheeses, Deli Farm Charcuterie, Hogs Bottom and Kellys Ice cream as well as international brands such as Sosa, McCain and Panesco.

that has it all. As if that wasn’t enough, there’s also a range of exclusive offers that exhibitors save especially for this show, which make a visit even more worthwhile! Cornwall is one of the most popular holiday destinations in Great Britain, attracting over four million visitors each year. This important holiday region generates an annual spend from tourism in excess of £900m offering enormous sales potential for suppliers and service providers. Expowest Cornwall maintains its long-standing position as one of the most successful regional shows in the country; presenting everything that’s new and innovative to the catering trade and hospitality industry. It’s vibrant, inspiring, fun and social but also the place where business gets done – negotiating the best possible terms and favourable service arrangements is so much easier in this environment. When it comes to building those allimportant business relationships there’s no substitute for meeting people face to face and no better time or place than at Expowest Cornwall. If you have a serious interest in hospitality and catering, food and drink, Cornwall and its economy, then Expowest Cornwall is the show for you. For more information about the show, to book a stand, or register to attend, please call 01934 733433, visit or follow @Expowest_UK.

From our depots in Bude and Saltash we can offer a frequent friendly reliable delivery service, throughout Devon and Cornwall in our temperature controlled vehicles. Chadds Foodsmiths has held STS Food Safety Price Chadds Foodsmiths are members of the Sterling Supergroup, this allows us to benefit from the group purchasing power when negotiating deals with suppliers; we can then pass these savings on to our customers. Come and meet us on our stand K29 at Expowest. For more details call our telesales 01288 353964 for a representative to visit

Expowest Cornwall Preview Devon Distillery

The Crucial Sauce Company

The Crucial Sauce Company has the perfect sauce to provide to your customers with over 20 flavours available in various sizes they’re the perfect accompaniment for any food. The flavour range is wide and varied. From cool and creamy favourites to hot and spicy essentials, not forgettng the catering classics – there is definitely something for everyone. All flavours are suitable for vegetarians and a Halal diet as well as the majority being gluten free. Crucials is growing in popularity year on year, with

8000 bottles of sauce sold each day and the product now reaching all parts of the UK. Crucials are also very active on social media, specifically Instagram – now with 36,000 followers. See Stand K9, call 0121 333 3233 or visit for details.

Cornwall Waste Solutions - “Providing A Different Opportunity”

Waste Disposal, recycling and the general managing of waste is an ever increasing complicated issue. New legislations, regulations and environmental responsibilities all increase the labour. The result is that you spend more time, money and manpower ensuring that you fulfil your obligations. There is an easier way. Cornwall Waste Solutions can deliver a cost-effective solution that meets your complete waste management needs. Does your waste contractor support your business to help reduce costs, bring innovation, communicate effectively, respond to your needs, appreciate your business?

Clear-flow Ltd - Stand K6 Clear-flow Ltd is a family run drainage company. We specialise in commercial work and currently hold a framework contract with the local water authority. Our activities include liquid waste disposal, Tankering, drain clearance, confined space cleans, tank cleans, CCTV surveys and Sewer rehabilitation. We operate in all areas of the South West and offer value for money. Our fleet of 65 modern vehicles and 76 experienced staff gives us an unrivalled capability. We are pleased to

Cornwall Scale & Equipment Ltd

Established in 1975, Cornwall Scale & Equipment Ltd are now one of the largest Suppliers of Cash Registers and Electronic Scales in the South West Of England, as well as shipping world-wide. Whether you are looking for a basic low cost Cash Register or a fully integrated, EPOS solution for retail or hospitality environments, we are always happy to help. Supplying and maintaining cash registers and scales throughout the south west of England. All makes and

• Is your waste management invoice value for money? • Is there value in your waste? • When was the last time your waste contractor brought innovation to save you costs? • Is your waste contractor interested in your business? • When did you last market test your waste charges? • Do you feel valued to your waste contractor? • Can you get revenue for your waste streams, rather than costs? We will, a different opportunity for our partners…visit us on stand K6. advise that we are accredited for ISO 9001, 14001 and 18001, Constructionline, SafeContractor SSIP, and Chas. We also offer a portal to assist you in proving compliance for your liquid waste disposal. We routinely offer a 24/7 emergency response and with vehicles spread across the whole area we aim to be on site very promptly. Visit our stand, website ( or give us a call on 01626 824022 to find out more.

models including Sam4s, Casio, Pi Electronique, Aster and much more. Full training and support on any make and model of Cash register, 24 hours a day, 7 days a week. • • • • •

Cash Register Rolls and Ink Rollers/Ribbons Pricing guns and labels • Money Counting Scales Money Sorters • Forge Note Detectors Monitor lines • Stock control Software Paging Systems

Please pay us a visit on stand F16.

Devon Distillery can produce a gin just for your. Specialising in short run white-label production at competitive prices, we have made award winning gins for a number of clients already. If you want your own house gin or a gin for a special occasion Devon Distillery can produce it for you. You can include your own botanicals and design your own label, all with guidance from our master distillers. Devon Distillery also produces it’s own award winning Dappa (Devon Grappa) and Devoncello as well as a great Sloe Gin. See the advert on page 23 for details or visit Stand H6.

February 2019

CLH News


Cornwall Scale & Equipment Ltd Visit us on Stand F16

• Fire Extinguishers • Fire Alarms

• Fire risk Assessments

See Us On Stand E41 Telephone: 01726 822203 Fax: 01726 822072 Email:

The Sycamores, Enniscaven, St.Dennis, St.Austell, Cornwall PL26 8DE

Tel : 0333 577 0108 Mobile : 07770677123 Email :

February 2019

CLH News


Expowest Cornwall Preview

Cottonfrog – A Different Kind Of Uniform Company A uniform that portrays your business in the best way possible is crucial, especially in industries where lots of personnel are working in customer-facing roles. This is particularly prevalent in the competitive hospitality and food sector where a tidy image, coupled with a requirement for a strong brand presence is critically important.

Cottonfrog understand what is needed from a uniform solution. The majority of key staff members at Cottonfrog have backgrounds in either marketing, design or fashion, meaning that you will receive advice not only regarding the practicality of the garment, but also a uniform that will support your brand in the best possible way. This is coupled with brilliant customer service for a

Barton Reed & Co

Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds. From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve. We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty. Seven reasons why you should choose Barton Reed &

South West Labels

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products. The labelling gun market can be complicated. Many

James Kittow Butchers James Kittow Butchers is a modern, progressive food processing business, specialising in the production of raw meat cuts, cooked meats and value-added products for catering and retail outlets. We are 5th generation Cornish family Butchers. Established in 1880, we have our own farm where we graze our pedigree herd of Red Rubies.

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

On site at Kilhallon is our fully licenced export approved cutting plant, which also boasts as home to Mr. Kittow’s Famous Sausage Co.

seamless uniform procurement experience. With a customer list that boasts big brands, Cottonfrog will provide a uniform solution that is not only practical and looks great, but is also designed to support your brand effectively. Call today on 0844 272 1195 or visit or visit Stand K11.

Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help. Call us on 01409 271189, visit or email Alternatively see us on Stands J18 and J23 at Expowest. products are known by different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes. All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service. Visit us on stand F26 to view our products. The focus of James Kittow Butchers is on the specific business needs of each customer – by actively promoting Good Manufacturing practices, the company will ensure that product quality and food safety standards are consistently high, and will reflect the demanding trading conditions set by our customers. We are committed to responsible production practices and environmental management. In a rapidly changing environment it is our policy as processors of raw, cooked and frozen product to keep abreast of all developments in legislation and food safety. Please visit us on stand L33 or see the advert on the facing page.

Expowest Cornwall Preview

Daisy Wholefoods - Stand H65 Daisy Wholefoods we supply a large range of Organic and Conventional ingredients. We pride ourselves on supplying only the finest materials. If your looking for a reliable partner to buy your wholefoods from you have came to the right place. We pride ourselves on supplying high quality foods with a service to match. We can supply a wide range of Nuts, Seeds, Dried Fruits, Superfoods, Grains, Herbs, Spices and Botanicals.

NUTS We offer a range of both Conventional and Organic Nuts; Raw, Roasted or Coated.

Duchy Cash Systems

Supplying Cornwall and Devon, Duchy Cash Systems is a provider of premium EPOS solutions for the hospitality sector - pubs, restaurants, hotels and nightclubs. Each system is tailored to suit the customer's needs, focussing on speed/ease of use and durability. Our touchscreen EPOS terminals offer a host of time and

Vale Labels

Based in the South West, Vale Labels Ltd is a successful, family run business with over 30 years specialist experience in the self adhesive printed label industry.

Total Produce

Fresh thinking and the very latest in digital printing

Total Produce has become one of the UK's largest and most accomplished fresh produce providers, with an extensive network of depot operations throughout the UK, reaching from Cornwall to Edinburgh. Total Produce sources and distributes an extensive range of fresh produce across all major categories including fruits, vegetables and salad - extending from the more familiar to the truly exotic. Total Produce also supply an extensive range of dry goods and dairy. Serving the retail, wholesale and food service sectors, Total Produce UK is a complete fresh produce solution

February 2019

SEEDS Whether you are looking for Organic or Conventional, Hulled or Unhulled. Our Seeds are of the highest quality.

DRIED FRUITS Daisy Wholefoods offer a large range of Conventional and Organics Fruits which are perfect for snacks, muesli or fruit bars. SUPERFOODS Our range of Organic Superfoods are rich in nutrients, which are considered to be beneficial for your health and well being. Please visit us on stand H65, call 01245 850267 or

At Daisy Wholefoods we supply a large range of Wholefoods from Nuts and Seeds to Superfoods and Botanicals

labour saving features, helping your staff work more efficiently. Nuts We offer a range of both Conventional and Organic Nuts; Raw, Roasted or Coated

Optional back office, stock control software features total stock management, enhanced security features, time and cost saving tools. Duchy Cash Systems provide the comprehensive after sales package that only a local company can really offer: 24 hour telephone support, remote diagnostics & assistance, and a fast callout response. technology, ensures Vale Labels Ltd produces the sharpest solutions for all your labelling needs. For a friendly, expert service, one that offers your business all the flexibility it needs, please contact us on 01823 665504 or email or or see us on Stand F43.




Continually striving to offer the highest quality fresh produce along with the best possible service, Total Produce offers national distribution through our fleet of 200 temperature controlled vehicles. Through our unrivalled infrastructure of depots nationwide, we are uniquely positioned to deliver value to both national and independent customers - supplying both locally grown and globally sourced produce from the finest producers across Total Produce's extensive supply base. A strong, vibrant and accomplished business, Total Produce UK is part of the worldwide Total Produce group. Please visit us on stand F28.

2-5 Callywith Gate Industrial Estate Launceston Road, Bodmin, Cornwall, PL31 2RQ Suppliers of quality fresh produce and dry goods to the wholesale, retail and catering trade throughout Devon & Cornwall. DAILY DELIVERIES LARGEST RANGE OF EXOTIC FRUITS IN THE SOUTHWEST 24 HOUR ANSWERPHONE SERVICE QUALITY PRODUCE ON THE MOVE WHEN YOU NEED IT, WHERE YOU NEED IT!

Telephone: (01208) 77911 Fax: (01208) 261400 Answerphone: (01208) 261407 Email: Website: SEE US ON STAND F28



Dried Fruits Seeds Whether you are We offer a large range of looking for Conventional Organic or and Organics Conventional, Fruits which are Hulled or perfect for Unhulled. Our Seeds are of the snacks, muesli or fruit bars. highest quality.

Superfoods Our Organic Superfoods are rich in nutrients, which are considered to be beneficial for your health and well being.

01245 850267

provider, offering a comprehensive menu of services to our customers, ranging from simple service provision to an independent grocer to complete category management for major multiples.

Wholesale Fruit & Vegetable Importers


23 see us on stand h65


TEL: 01208 851718

t: 01803 812 509 E:

CLH News


Making and Saving Money - With Good Cellar Management February 2019

Food grade industrial gases can help you to deliver a superior product to your customers, but it’s important to understand your responsibilities in utilising this important commodity, say industrial gas specialists Air Products. Industrial gases are used in a wide range of manufacturing processes, but when using gases for drinks dispensing, it’s important to use food grade to ensure safety to the public from microbial spoilage. Reputable suppliers will only sell cylinders which are labelled correctly with the product and a food traceability label to ensure that premises don’t fall breach of the food regulations standards. Poor quality gases from non-reputable suppliers can also affect the taste of beers – one cylinder of bad dispense gas can ruin up to 10 kegs of beer and could put you at risk for prosecution for being in breach of health and safety regulations. Poor or damaged cylinders can also pose safety threats by contamination or corrosion, which could cause the cylinder to explode or to leak. Only accept food grade gases from a reputable supplier.

Your business may enjoy a fine reputation for food, live sports, warm and friendly service, but if your cellar, often referred to as the engine room is not up to scratch then you will be losing money in wastage, and lost profits. Simon Gray, dispense manager at Heineken UK, says:: “There are many factors involved in creating the perfect pour, but a good cellar management routine is essential to any bar’s success.

CELLAR MANAGEMENT TECHNOLOGIES Jerry Shedden, Category and Trade Marketing Director at HEINEKEN UK, says “With a recent study revealing that 2% of drinks served in UK pubs don’t make it through the till, due to wastage being poured in the drip trays – equivalent to £230m - and almost one-quarter of pubs serving beer at the wrong temperature, there’s never been a better time for operators to review their draught dispense system and make the transition to more sustainable technology.”

real time data on their dispense systems using the latest in cloud-based and mobile tech. “Our systems use powerful, new generation detergents that are manufactured from environmentally friendly ingredients, and our unrivalled technical expertise means we offer an exceptional service to our customers.” As footfall increases in the coming summer months inevitably bringing fresh faces through the door all the more reason to ensure that standards remain high, and the key to converting these new customers into regulars is quality. Steve Lakin, key account manager with Innserve

In 2019, HEINEKEN will be celebrating five years since the launch of its revolutionary beer and cider dispense system, SmartDispense. Which was the first green, draught beer & cider cooling system, offering a combination of improved quality serve, significant energy savings, improved environmental impact and reduced wastage.

“Great beer, served in a clean, branded glass, will be remembered; on the other side of the coin, so will a poor pint. Statistics show that beer quality is important to nine out of 10 drinkers, with around two thirds saying they would not only complain about a bad pint, they would tell their friends about it as well.”

Born from a “Passion for Quality and Sustainability”, SmartDispense delivers consistently better draught beer and cider by keeping it cold and away from light. SmartDispense uses green cooling (hydrocarbon) technology to cool beer towards OºC and gives 3ºC in glass, a refreshing temperature preferred by consumers. SmartDispense is also extremely well insulated, meaning more energy efficiency.

The cask ale drinker is the highest spender of all beer consumers, spending over £1,000 a year in the pub. Not only is the cask aficionado the one who decides which establishment to visit, he or she is also willing to spend more on a big night out!

Pubs served 10 million pints of beer on Christmas Day (BBPA).

“By cooling and insulating the system from keg to tap, this allows us to extend cleaning to every four weeks on the larger MODULE system – not every seven days like standard systems” adds Jerry CLH News spoke with leading industry suppliers and experts on maintaining a 'clean and healthy cellar'.

MAINTAIN YOUR CELLAR Beer is classified as a food product and is covered under the Food Safety Act 1990. Thus, it’s not only good practice to instigate and maintain a proper cleaning and

• WASTE MONEY. Poor cellar management results in lost money in two ways: firstly, through wastage by throwing away product, and secondly, you’ll lose customers. Ultimately, what you serve to your customer is what’s making you money, and the best service in the world won’t make up for poor quality beer and/or or dirty glasses. Therefore, it’s just as important to focus on your cellar as it is on the front of house service. • REDUCE THE QUALITY OF YOUR PRODUCT. Poor Cellar Management, particularly cleaning and maintenance will impact the taste, appearance and aroma of your product, failing to clean and maintain your beer lines can be subject to wild yeast build up and bacterial infections and could result in a sour, vinegary pint. • ENCOUNTER FURTHER ISSUES such as fobbing pints, off tasting or hazy beer it might be because you are lacking a proper cleaning routine. • BE AT RISK OF PEST INFESTATIONS. Poor cellar management can increase the risk of a pest infestation which can be hazardous to human health and safety, create problems with environmental health departments, and can result in a lot of wastage. maintenance schedule it’s your legal responsibility. Furthermore, if you fail to adequately maintain your cellar, you’ll also:. At a time when British hospitality owners have to watch the pennies and meet strict targets, reducing beer waste and keeping a good pint can be crucial to success. Beer Piper, established in 1988, provides a second-tonone service and the most advanced technological systems in the world to ensure that customers can reduce waste and save money. Jeff Singer, Commercial Manager for Beer Piper, explains how: “Our data shows that the average landlord or bar manager can reduce loss by 16 pints and save around £56 per week if their beer lines are cleaned quickly and effectively, so it makes sense to use the very best systems on offer. “Beer Piper technology makes cleaning beer lines much less time consuming, less costly and less impactful upon operations, giving bar operators and hospitality owners



There has been a bit of good news for the trade this month the alcohol duty freeze announced by the Chancellor in his Autumn budget has been implemented from 1st February. However, with competition in the ontrade as fierce as it has ever been, it is more important than ever to make sure that your customers are happy with the quality of the beer, cider and soft drinks they are served. Your reputation and ultimately your long-term future depends on it!

Last summer was an absolute boon for the hospitality and on trade sector. Beer sales in the third quarter of 2018 increased by 4.4% compared to the same period in 2017. UK pubs saw beer sales grow 0.9 per cent year on year from August to October, with around 941.5m pints changing hands over the bar, or 3.27m barrels of beer.

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Lager remains the most popular drink in the sector, accounting for around 65% of all sales compared with real ale’s 29%. However, lager drinkers are beginning to get a taste for real ale; figures in the 2018 Cask Report show that its popularity is rising sharply, with 65% of outlets surveyed reporting an increase in sales. Cask Marque director Paul Money has said the organisations researcher has shown that there is room for improvement when it comes to managing cellars. He said, "We’ve been talking about beer quality for 20 years, but not everyone is listening. Our beer quality report shows that pubs are losing £300 million of profit through poor beer and Cellar Management, a well kept cellar increases beer sales by 3%”. One such company doing their bit to Across the reduce waste are professional beer line cleaners, Clear Brew. They have recent- festive period as a whole, ly been given a huge thumbs up for the 40 million quality of the service they provide, pints of from major UK pub group, Revolution beer were Bars. The Revolution Bar Group is consold in tinuing to grow and Clear Brew are Britain’s delighted to be part of that growth, as pubs they assist them in ensuring they worth reduce waste, improve quality and save £150m money, whilst facilitating the arduous group task of cleaning the beer lines for each establishment across the UK. Stephen Trezona, MD, is delighted with the response, especially as it validates everything he has always enthused about when promoting the benefits of the service. “We have numerous individual testimonials that praise the quality of the repeat service which demonstrates how we can cover the entire UK using our eco-friendly, standardised and effective cleaning methods. Clear Brew said having a clear cellar routine in place, backed by staff training and pre-emptive maintenance of the cellar, “is always a good thing”. “Make sure you have a routine, e.g. a set day for beer line cleaning and general cellar management tasks – make sure this is scheduled and not just ‘when we get the chance’,” said Trezona. “These are critical tasks and letting them slip can be costly, both in terms of time you won’t have on a busy night and in terms of wastage from poorly maintained products,” he added.

CUTTING COSTS In these highly competitive times for the on-trade sector cutting costs is vital says Eugene Durkin managing director at LineClenze International who pride ourselves on their ability to help licensed premises save money. With a range of innovative products, which provide cost saving and quality improvements for venues up and down the country. Line cleaning typically takes place once a week and is responsible for high levels of beer waste every month. LineClenze offer a solution! By installing a Lineclenze is device, customers have reported that line cleaning can be reduced to once every 28 days or less, providing a quick return on investment and additional income that goes straight to the bottom line. This clever piece of technology helps bar managers save money by reducing the frequency that they have to clean their beer lines. This means less beer poured down the drain and more to sell. Paul McManus director of McManus Managed Pub Company says: “The idea is simple and effective, saving a substantial amount of time and revenue…way more than

the initial investment. The LineClenze device works by reducing the frequency of cleans, not only do I save pouring good beer down the drain but my staff are freed up for other tasks by not having to clean every week. I am very impressed with what LineClenze has achieved and would recommend the device to anyone in the industry."

STAY COOL The cellar itself should be kept at the right temperature – between 11°C and 13°C – to preserve product quality, and particularly that of cask ale. Too cold and the beer will be flat and have a chill haze; too warm and it may develop a fob. StayClean, who also provide digital ultrasonic devices that extend the period between beer line cleans up to once every 4-6 weeks, strongly make the case for monitoring and maintaining optimised cellar conditions.

World Cup football fever’ led to an increase in 130m more pints last Summer (June to August) than the same period the year before.

Carolyn Daniel, director of StayClean, says: “Cellars have to be kept at a consistent temperature. If the cellar’s too warm it creates the perfect environment for the bacteria and pollutants that spoil beer to thrive. Each StayClean system treats 4 beer lines and is equipped with a temperature sensor, which displays on the screen and stores ‘threshold breach’ data on the device for download via our App.” Carolyn continues: “This means that we can monitor local temperature around the cellar, rather than just at one point - and therefore identify areas where the cooling system is less effective.” BY doing so, we can ensure that all areas in the cellar are within temperature thresholds, allowing beer line cleaning to be extended to six weekly intervals. Essentially, the cellar is a food preparation area and should be treated as such. This means mopping up spills immediately, keeping drains and sump pumps clear and washing the walls and floor thoroughly every week. It should never be used as a general storage area as the volume of items kept there will impact on the cooling system, making it work harder to stay at the right temperature. In addition, food should never be kept in the cellar as it not only attracts vermin but it can impact on the taste of the beer itself. For every pint of ale served, a pint of air from the cellar is drawn into the cask. Therefore, a dirty or badly managed cellar results in contaminated air entering the cask and potentially spoiling the beer. Strong-tasting snacks, if stored in the cellar, are at risk of affecting the taste of cask ale, while damp cardboard, for example, can also impact on beer taste. Good practices include having a wall-mounted thermometer, clearly displaying the cellar temperature, and keeping cooling equipment regularly topped up with water. The area around the cooler itself should be free from dust and blockages, while grills should be cleaned regularly. A planned schedule of maintenance will help avoid costly breakdowns.

STOCK ROTATION Properly managed stock rotation is also vital for to that perfect pint. When selecting the next container for dispense, ensure that it’s been in the cellar for at least 48 hours, check the ‘best before’ date, remove the cap and make sure it is clean. A keg should be on dispense for no more than five days and a cask for no more than three.

Last year's increase represents enough beer to fill 30 Olympic sized swimming pools or half a million bath tubs.

Depending on the brand, most casks should be in position for 48 hours with a soft peg before the ale is put on sale. Insert a clean tap every time and under no circumstances return old beer to a new container – it will contaminate the fresh beer. If connecting a keg, check that the coupler is clean and that both washers are intact. Missing or damaged washers could result in leaks and wasted beer. Gas dispense systems can vary but, regardless of which one you have, the same issues apply: health and safety, selecting the right gas and connecting the cylinder up correctly. Make sure that the cylinder is chained up vertically when you do this for obvious safety reasons. Similarly, check the washers to prevent any gas leaks and double check that you have selected the correct mix before turning the gas on. The wrong mix will result in sadly flat or frothing beers.

HAVE YOU GOT THE RIGHT GAS MIX TO ACHIEVE YOUR DESIRED PRODUCT RESULTS? The proper mix of food grade gases can enhance the flavour characteristics of your drinks, affect the aftertaste, fobbing and haze and have an impact on quality. Generally, there are three mixed gas types used in the UK market, depending upon the type of beer being dispensed. Your beer supplier will tell you which to use for your particular products. 30/70 – containing 30% CO2 and 70% N2 50/50 – containing 50% CO2 and 50% N2 60/40 – containing 60% CO2 and 40% N2

SAFETY TIPS: There are numerous regulations and safety bodies that are designed to help keep you and your team safe in utilising food grade gases, such as The Pressure Systems Safety Regulations Act of 200, ISO 9001, the Health and Safety Executive and the British Compressed Gas Association. • Ensure all your gas equipment is correctly installed and regularly maintained. Know what gases you have and how to work with them safely. Understand the correct way to changeover a gas cylinder. • Regulators, pressure systems and safety relief valves need to be evaluated periodically and proper ventilation is a must when using gases. • Is there a safe and secure site for the storage of the gas cylinders or tank? • Are your staff adequately trained in cellar safety, how to avoid injury from lifting heavy cylinders and the importance of ventilation and monitoring? For more advice – BCGA GN 30, The safe use of gases in the beverage dispense industry.

MODE OF SUPPLY CAN MAKE A BIG DIFFERENCE Some cellar systems make it easy on the landlord by eliminating the need for heavy cylinders. There are tank installations available that use remote fill points so that gas can be delivered without the need for on-site staff to accept the delivery and the manual handling of cylinders; saving time in change-overs, cellar space and providing the peace of mind that a securely monitored system can deliver. The system monitors the gas levels so that you don’t run out, you never pay for gas that you’re not using and that deliveries can be handled seamlessly, through external fill points. Air Products friendly team of technical experts can help. We’ve been helping UK companies to capitalise on the value that gases can bring to the hospitality industry for over 60 years. We can discuss the benefits of different gas mixes, usage projections and the best modes of supply and can help you develop a system that delivers quality tasting products to your customers as well as helping you to meet the safety codes. Our fit and forget system is a tailor-made system to meet your specific cellar and safety needs with equipment to provide all your gas needs for drinks dispense and line cleaning.

TAKE PRIDE IN YOUR PINT The above heading says it all! Create an effective cleaning regime and train your staff accordingly. A proactive approach to cellar management and effective training will ensure that staff really understand the product and the importance of cleaning and stock rotation as well as improving the bottom line through keeping waste to a minimum • • • • • •

Clean beer pipes at least once a week Maintain correct temperature 11c/13c all the time Keep the cellar floor clean and clear of spillages Keep the whole cellar tidy and rotate stock efficiently Make sure cask beer containers are sold through in three days Make sure keg beer containers are sold through in five days | Tel 01684 636261 | 01937 535000 | 01209 219889 | 0800 1701564

Warewashing What Should You Be Looking for in a Commercial Warewasher? February 2019

achieved. Impure water can cause cloudiness and polishing glasses increases germ transfer. Installation and servicing company Crystaltech has exclusively developed a reverse osmosis (RO) system which pushes purified water through the wash cycle, which requires fewer chemicals at lower temperatures to deliver perfect results and can reduce the need for cleaning chemicals by 70%, making it a much more energy efficient proposition. It also removes the need to hand polish glassware post wash, therefore saving valuable staff time and potentially transferring germs with cleaning cloths.

Keeping your dishes and glasses clean is essential to the reputation of your business. Cleaning your soiled glass, crockery and cutlery is a major success or failure point for health inspectors, and, particularly in these days of online “court of public opinion” it can make or break your establishment's reputation. A survey which hit the headlines in 2017 revealed that people visiting the hospitality establishment would be put off by dirty crockery. “The survey has shown that over 97% of respondents said they would be put off by eating or drinking in an establishment where they are served with dirty or cloudy glasses and crockery. And, that a staggering 94% of those surveyed said they had been on the receiving end of dirty crockery or glasses, with over 70% of those saying they would not return to that establishment, and would have concerns over hygiene and general cleanliness. According to the survey, the message is very simple: Operators aren’t currently paying enough attention to their warewashing to ensure that all glasses and crockery are scrupulously clean, every day, every wash!” So, what exactly is Warewashing? Well, in simple terms it’s the term used to refer to the process of collecting dirty catering equipment such as cutlery, glasses, pots, pans and dishes, scraping them, washing them, rinsing them and then placing the collected equipment to undergo sanitization before drying. Warewashing is simply an industry name for dishwashers and glass washers and will include cabinet washes, pulldown hood, rack conveyor, flight, and of course the glass washer. Often described as the unglamorous workhorse of any hospitality, catering and licensed establishment, but anyone who has worked in the industry knows their value! Ever been working a busy environment when one has broken down? Then you will know how important they are to the smooth running of the operation. Choosing the right warewasher is a balancing act, price will always be a critical factor, but these days environmental factors, and running costs should weigh at least as heavily in the buying decision, and of course suitability for the needs of your business is paramount . When deciding on a warewashing system, choosing a quality brand is an absolute must! You will want equipment that minimises water, fuel and chemical use, saving the environment as well as money, and warewashing machines that

deliver reliable and consistent levels of cleanliness. A machine that’s built to use less energy and last longer may cost more initially but should give a better return on investment over the years. In addition, it will be more reliable. Luckily, suppliers are ahead of the game, and have been for some time, with dishwashing solutions in all sizes, from the smallest undercounter models to industrial rack conveyor machines. A recent survey of pubs, hotels and restaurants undertaken by British warewashing brand, Classeq, has highlighted that operators prefer to have simpler, easy to use and reliable warewashing equipment, over machines that have various features and wash options. 96% said that performance and reliability were more important to them than having the latest technology features when it came to influencing factors in the decision to buy a new warewasher. According to Adam Lenton, Marketing Manager for Classeq: “The findings are a very strong indication that it’s not always about having additional features to a machine, often operators, are actually looking for a warewasher that is reliable, consistently performs, gets good results and more importantly is really easy to use, especially for the smaller independent operators. “And, when it comes to purchasing new equipment, the survey also identified reliability as the top factor, followed by effectiveness and quality of wash and ease of maintenance. These are the elements that operators said were of most interest to them when specifying warewashing equipment for their establishment. “It’s all about the final results and the least stressful and most effective way of achieving a top-quality wash and finish to all crockery, in line with available space, footfall and cost. Our ethos at Classeq is ‘Warewashing Made Simple’, this is not just our machines, and we aim to make buying from us or working with us an effortless experience at every stage. Our machines are ‘genius in their simplicity’ – we’ve listened to our customers and worked hard to strip out all the complexity that adds confusion and takes up valuable time. Warewashing appliances can also be the main source of cross contamination within the catering environment, if the right combination of chemicals and temperature is not

Derek Maher from Crystaltech, is an expert in achieving perfect warewashing results within the hospitality and catering industry and advises, “To lengthen the life and maintain the output of a warewasher, we recommend that staff are given training on the basics of keeping dishwashers clean, including loading properly and using the right level of chemicals. Daily cleaning of the filters and inside of cabinet and ensuring that the chemicals are topped up and machines are kept clean and food residue is removed prior to loading are all key factors in using warewashers in the best possible way.” Ensuring that crockery being used to serve dishes to customers is always clean should be a number one priority for operators, as this alone can directly affect repeat business. Says John Shepherd, UK & Ireland Country Manager for Wexiödisk: “As the primary source of crockery cleaning, having an effective warewashing system offers the simplest solution to ensuring consistently cleaning dishes. Arguably, one of the most common, yet least effective pre-rinse systems is the traditional overhead spray arm. Washing from above, spray arms are extremely inefficient when it comes to ensuring that the crockery is free of debris before entering the warewasher. Bowls, upturned plates, pots and pans retain almost all of the debris and contaminants such as grease and sauce, which then enter the warewasher. As a result of inefficient pre-rinsing this debris then enters the washing tank contaminating the clean water and thus resulting in poor quality wash results. Not only will the wash results be increasingly poor but operators will also need to change the water more frequently, increasing costs as well as water, energy and chemical consumption.” Recognising this as a key problem with the pre-rinsing process, Wexiodisk has developed a much more effective solution that gives both better, high quality wash results whilst saving time, money and staff labour. Wexiodisk’s patented PRM machine replaces the sink and overhead spray arm utilising the same space next to the warewasher and uses the waste water from the wash tank to pre-rinse the crockery. By reusing this water, the crockery is pre-rinsed with warm, chemical enriched water which is sprayed from above and below inside the hood of the PRM machine ensuring that most of the debris is washed away. This whole process is done inside of the machine, which means to there is no excess water splashed onto the walls, operator or floor thus providing a more comfortable environment for staff too.

Apart from superior finished wash results, the biggest advantage of the PRM machine is that it saves 3 to 4 litres of fresh water per basket. Thanks to a better quality pre-rinse, the operator is able to then select a shorter main wash cycle on the warewasher which in turn saves energy and increases the throughput of the machine. What’s more, the wash water in the warewasher tank is useable for a much longer period of time, again saving yet more in energy, water and chemical consumption.”

COST EFFECTIVENESS Maidaid Halcyon has achieved the impressive mile-

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stone of supplying cost effective, high quality products to the professional catering industry for over forty years. We are firmly established as leaders within the industry. Maidaid Halcyon specialises in commercial warewashing equipment and icemakers Whatever the range or product type, our machines have a longstanding reputation in the UK marketplace for durability, reliability and serviceability. Our approved distributor’s network is expanding and our client base is growing, couple this with the six recent industry awards earnt indicates that we must be getting it right! Our customers are from all spectrums of the catering and service industry, ranging from small coffee shops through to large Holiday resorts and Hospitals. For front of house, our undercounter glass and dishwashers – with cycle times from 72 seconds – can keep the busiest restaurant or bar supplied with clean glasses throughout their service. What’s more, our machines reduce energy and resource costs.

In the kitchen, our undercounter, pass through & rack dishwashers, with cycle times from 70 seconds, are designed for simple, quick operation – vital in the busy workplace. They are versatile, energy saving and superefficient. Utensil and pot washers complete our warewashing offering. All designed for the busy, restaurant kitchen environment. Our product range is only part of what we bring to our customers: Maidaid Halcyon works with a fully trained, Nationwide Distributor Network. Each of our distributors truly understands a customer’s needs and can be relied upon to offer expert advice. Where necessary they will carry out site surveys and work with clients to ensure the right machine is specified and installed. To further support end users, our distributors liaise with us to provide competent, professional assistance in all the associated technologies of water treatment, chemical choice, service and maintenance. We are dedicated to providing comprehensive onsite training. We are passionate about good housekeeping and how imperative it is to clean warewashing equipment and ice machines on a daily basis. Not only will this make the machine last longer but most importantly it will help to maintain high levels of hygiene and give better, cleaner results. Basically we, and our team of trusted distributors, do whatever it takes to make our customers lives easier – before and after sale.

ENVIRONMENTAL CONSERVATION AND RECYCLING In 2018 The Woodspeen a renowned Michelinstarred restaurant and cookery installed several of Meiko’s latest innovations, including an M-iClean H hood type dishwasher as the mainstay in the kitchen and an M-iClean undercounter glasswasher for the bar. Having worked in hotels and restaurants around the world, The Woodspeen owner John Campbell’ practices environmental conservation and recycling as much as possible.

“Everything we do is about consumption and waste and running the business efficiently,” says John Campbell” Key to both new machines is the GiO reverse osmosis water treatment, which removes the need for water softeners and provides sparkling, spot-free results with no hand polishing required. The M-iClean H also features Meiko’s new energy saving heat recovery systems, delivering up to 21 per cent savings, compared to predecessor Meiko models!


Warewashing (CONTINUED FROM PREVIOUS PAGE...) Its automatic hood saves labour simply because the operator can be getting on with their job, instead of interrupting the workflow to lift or lower the hood. Lifting usually wastes time because operators need to stop once or twice during the lift to allow steam to escape upwards, rather than outwards towards them. During a busy – 125 racks – shift, the time saved could easily add up to 45 minutes or more.

businesses don’t look at the spread of the investment; they want the least investment, instead of looking at how that is going to pay me back. “The partners we engage with are very important, because they help you run the business and if you choose the wrong partner or equipment, it affects your business. “If you are looking for marginal gains – that extra 1 per cent – if your partners are wrong, your business model will be wrong. “It is important to choose partners to help you run the business and Meiko is part of our business relationship and I am very proud to have them on board. The kit’s great, robust and it does not fail.

PAY PER WASH The Poppy Pantry is a café set in the Grade 1 listed grounds of the City of London Cemetery. It offers visitors a place to relax, providing them with a range of meals and snacks as well as a catering service for wakes.

“The catalyst for me always to go back to Meiko is the reverse osmosis water treatment,” says John Campbell. “With Meiko I saw a machine that produced crystal clear glassware as it comes out of the dishwasher and that is a great advantage to a business owner. “I think as a business owner it is important reduce the effect of that by reducing the labour impact that washing and then polishing glasses creates, along with the breakages. It is almost like marginal gain theory*. “The new undercounter machine in the bar is very good. The staff think it can clean itself because it does everything else...other than clean itself. “It does not emit steam, so it does not interrupt the flow behind the bar. And if the bar team are more focused on the bar and customers rather than washing or polishing glasses, they are obviously going to be more attentive to the customers and might even sell more drinks. “With the new auto-hood machine, what I like is that I am not getting complaints from the kitchen porters. “Affordability is massively important, but a lot of

As with many businesses when they start out, Paul tried to find ways to keep initial costs down. “We knew we would need a warewasher and we decided to try and save some money by picking up a second hand model. With hindsight we know that was a big mistake!” After a year of breakdowns and repairs, enough was enough. “I knew we needed to get not just a new machine, but the best machine,” says Paul. “I spoke to other operators I know for advice, and most of them mentioned Winterhalter as making the best warewashers. When I found out about Pay Per Wash that just sealed the deal.” Pay Per Wash is Winterhalter’s alternative payment model that allows operators to take advantage of their market leading technology with no money up front. Operators get a warewasher, chemicals and a complete service package and only pay for actual wash cycles. “Compared to the initial outlay the competition required, it made the decision very easy,” says Paul. Poppy Pantry chose a Winterhalter undercounter model. These come in four different sizes, with variants

February 2019

designed specifically for glasses, dishes, cutlery and the bistro model, which copes with all three. Each model incorporates Winterhalter’s technical advances that guarantee perfect results every time. “The difference is like night and day,” says Paul. “With the old machine, we’d have glasses coming out with residue still on them, or plates with bits of food baked on. It had real problems with coffee stains too, it was never ending! We’d waste so much time doing extra cleaning. But now everything comes out absolutely perfect, no extra work required. Fantastic!” The advantages of Pay Per Wash were immediately apparent to Paul, too. “It makes planning our budget incredibly easy,” he says. “We can buy a number of washes up front, so we know right away we’ve lined up the washes we’ll need for half a year, and that expense is paid for. It takes a lot of the pressure off.” Detergents are also part of the PPW deal. “We’re in an area with very hard water, so we need to use a lot of salt to get the right results, but we’ve never run out of any of the chemicals we use,” says Paul. “Winterhalter are great at keeping us supplied, plus it’s another thing to not have to worry about.” Pay Per Wash also includes full call-out service and maintenance. “We’ve only had two minor problems,” explains Paul. “Both times they’ve sent engineers out within a couple of hours and resolved the problem very quickly, it’s a fantastic service.”

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TIPS FOR LOOKING AFTER A COMMERCIAL WAREWASHER: Pre-rinse: • Remove all solid material by pre-scraping • Pre-rinse speciality food or drink containers, such as those for cream

Loading: • Ensure you have the correct baskets for the items you are washing • Fill baskets to their capacity • Check plates are racked correctly

Machine preparation & operation: • Ensure the interior of the machine is thoroughly clean • Check that wash jets are clear – clean them every seven days • Check that filters are clean and clear – wash them daily • Ensure you use the correct dosage of chemicals as recommended by the manufacturer • Only commence once wash and rinse water have reached operational temperatures • If a water softener is fitted, regularly generate with salt • Regularly change wash tank water • Always allow the machine to complete its wash program • Allow cleaned crockery to air-dry after removing from machine

Shut down & maintenance: • Drain and rinse out machine after every washing session • Clean filters • Leave the door/hood slightly open to allow the machine to air-dry

Important DON’T’S: • • • •

Never interrupt the wash program Never forcibly increase rack throughput Never overload baskets Never use the machine until it is up to operational temperature • Never add any detergent or other product not recommended for the machine

The Dishwasher Man Commercial Dish & Glasswasher Solutions

Dishwashers Glasswashers Ice Machines Fryers Tea Urns Ovens Microwaves Tel: 07801 328 376 Email:

Outdoor Leisure

Refresh Your Outdoors Spaces with Porcelain Pavers raised flooring solutions, Surface 360 can provide a cost-effective installation over most surfaces, including single ply waterproof membranes, roofing felt and other waterproofing systems and substrates – introducing LEVATO MONO – porcelain paver system. 20mm exterior porcelain has to be the #one choice for outdoor living applications due to the material’s resilience to staining and temperature extremes and of course because of the vast choice of finishes available for the designers.

With pub garden culture and exterior hospitality being so prevalent in the UK, there’s nowhere customers want to be more than enjoying scrummy food and a cold beverage in the, admittedly fleeting, English sunshine. There are several ways a venue can transform their outdoor spaces to improve their offering, whether it’s redesigning their patio area, balcony or roof terrace, or touching up certain parts with a simple but effective refurbishment.

Surface 360, previously The Deck Tile Co, offer stand out solutions for all hospitality professionals. Specialising in exterior

February 2019

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Country Coolers

• wedding receptions • outdoor Events • Game shoots • sporting Events • Farmers markets Emergency cold storage for Butchers, hotels, restaurants, pubs etc

Refrigerated Trailer Hire for: See the advert on the facing page for details.

Literally Raising The Roof: At Hilton’s New And Exclusive Tower Of London Bar Canopies UK were contacted by The DoubleTree by Hilton Hotel – Tower of London to create Savage Garden - a 8,870 sq ft exclusive rooftop bar, featuring a cocktail lounge, dining areas, private spaces and two outdoor terraces. At 12-storeys high, the new bar was at the mercy of the weather, so Canopies UK were called upon to install one of their Cantabria canopies, which features six retractable roofs that can be opened and closed independently of each other at the touch of a button. “The canopy’s a real headturning feature and enables the terrace to be transformed from an al fresco summer hotspot

into a winter events space for private hire and seasonal pop-ups quickly and easily,” explains Jason Eastwood, Managing Director of Canopies UK. The canopy also features integrated guttering, LED lighting, heating and fixed and vertical sliding

glass screens that can be retracted or partially or fully closed. The hotel’s General Manager, Bernadette Gilligan, said: “Come rain or shine, guests can enjoy everything from drinks to private events in the space as the retractable canopy - designed and built as bespoke for Savage Garden – means that the terrace can be cosy and covered during winter, and the perfect suntrap come summer.” For the full project details, visit To discuss your canopy requirements with Canopies UK, call 01254 777 002 or email


Te l : 0 1 2 5 8 8 4 0 2 1 2 Mob: 077340 55913 w w w. c o u n t r y c o o l e r s . c o . u k Please mention the Caterer, Licensee & Hotelier News when replying to advertising


February 2019

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Outdoor Leisure Leisurebench - Quality Is Everything, Value Is Essential & Service Is Priceless LeisureBench are an industry-leading supplier of quality indoor and outdoor furniture, offering unrivalled care and service for our customers. Our furniture is selected for strength, longevity, quality and value. We source worldwide to ensure that both our ethical standards of production and our high environmental demands for sustainability are met. We are situated in the very heart of the UK and with over 100,000 square feet of warehousing we can ensure a reliable supply and fast delivery wherever and whenever you need us. We are also participants in LOFA's 'Made Aware' scheme which focusses primarily on sustainable forestry.

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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 out-

door 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

4 Seasons Outdoor

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Design and Refit

The Curtain Cabin Based in Verwood, Dorset, The Curtain Cabin is a wellestablished curtain making company, specialising in the manufacture and supply of bespoke curtains and soft furnishings including blinds, tracks, poles, sheer curtains and furnishings. The Curtain Cabin produces a range of products for the commercial sector, including furnishings for hotels, village halls, health centres and on projects for local authorities. The Curtain Cabin has been in operation for ten years, however, Managing Director, Dawn Moses has been in the soft furnishing industry for almost 30 years. The company has built up a strong working relationship with

Square One Interiors Based in the West Midlands, Square One Interiors specialise in rustic reclaimed furniture for both domestic and commercial markets. Our handmade and custom-built furniture fuses steel and reclaimed timber to bring a modern and minimalistic industrial-chic style, and with our fully bespoke service we can help you create your perfect environment; there’s no limits with our skilled craftsmen, from style, colour and size. We work with customers across both the commer-

Harbour Hotels, over the past five years, having worked on a number of sites within the Harbour Hotels portfolio. Most recently, The Curtain Cabin has been involved with Harbour Hotel Southampton. Working on this project, The Curtain Cabin carried out site visits to ascertain track, blinds and curtain sizes; advised on best positioning and operation; compiled a pricing and fitting schedule; and manufactured and supplied curtains, sheers, lining & curtain sundry items, blinds and tracks. The Curtain Cabin also supplied a large area of electric hard wired sheer blinds to the 6th floor (21 blinds in total), as well as electric tracks in the Function Room with nearly 6 metre drops on electric tracks. For further information please call 01202 813533 or visit cial and domestic projects, producing one-off bespoke desks, to creating exterior social seating areas for clients including LUKE1977, Nike, David Beckham, Sky and Camden Market. Our style of furniture Both our timber and steel are locally sourced and recycled where possible, and our reclaimed timber ensures individual character and features to each piece of furniture we make. Are you interested in a free design consultancy with us? Contact one of our design team today, and see how we can help!

Go Traditional With A Decorative Cast Iron Table

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 cen-

tury. 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 Call 0116 2985 852 for more information.

February 2019

CLH News


February 2019

CLH News

Design and Refit


Rocking Around The Clock With American Diner Furniture America in the 1950s was a historic period that saw the birth of Rock n Roll, a baby boom and pop culture take over the masses. The home away from home for most during this period was the local American diner. With chrome counter tops, burgers, shakes and filter coffee, the diner has become a classic cultural icon and symbol of the times. Restaurants have long replicated the nostalgic American diner experience and it’s never been easier to create your own. Trent Furniture’s American diner furniture range is perfect to advertise in the

Caterer, Licensee & Hotelier tel 01202 552333

Capricorn Contract Furnishings Capricorn Contract Furnishings are now firmly established as one of the countrys largest stockist and supplier of quality contract furnishings to cafes, bars, restaurants, pubs, clubs and hotels. Capricorn are based in a 40, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools and lounge furniture. Customers are encouraged to visit our large showroom to view an

MST Auctioneers Ltd MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods. We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).

Europa Furnishings

At Europa Furnishings we pride ourselves on our ability to turn whatever you can imagine into reality. With decades of experience in commercial, contract and speciality upholstery, we always aim to deliver the best for our clients. Over the years our versatility has been proven as we’ve worked closely with clients from many sectors, including hotels, restaurants, cruise ships, wine bars, public houses, private hospitals, interior designers, architects, manufacturers of leisure furniture and domestic clients.

e ot n qu he g w se 1 in ea 22 ond l P H p CL res

for creating an authentic American atmosphere rivalling any establishment back in the thriving 50s. Finished in the classic red, black and cream colours, our American diner furniture comes with a faux leather finish, making it easy to clean while retaining its authentic look. A thick, padded finish ensures your customers will be sitting in comfort. View the full range of American diner chairs, stools, benches and tables at Call 0116 2985 852 for more information. extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are Monday to Friday, 9am to 5pm. For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320 or visit 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. We have particularly built up a fine reputation for top-quality commercial seating and chair solutions. Whatever you require, from a bespoke one-off item to a large commercial project, we have the capacity, experience and ability to produce outstanding results, time and again, so why not get in touch and see how we can help you? Reader Enquiries: 01489 557460 or 07557 885644 or go to

Woodman Chairs

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

for their own design or seeking to

create a unique range or theme,

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

Props4Shows' New Foliage Brochure We have just put the finishing touches to our new foliage brochure, which is packed with an extensive range of artificial flowers, trees and greenery to suit every type of décor, from decorative trees and flowers, to more general greenery display items. Perfect for bringing the outdoors in, but with no aftercare needed. This range, along with our popular fake food range, provides a vast array of items to decorate your open cooking areas, restaurant, bar and reception areas. Hundreds of products are available from our well-stocked warehouse and

are ready for next day delivery. Our stock quantities are live on our website, so you can plan last minute projects knowing what is available. If you’re working on a bigger project, we can usually get large quantities of certain items quite quickly, so give us a call or drop us an e-mail and we will try to source what you need. Our brochures are also available to order from our website. Contact us on Tel: 03333 440078, E-mail: or visit See page 9.

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

February 2019

CLH News


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.

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 or visit our website for extensive information.

February 2019

CLH News


Design and Refit

Fujitsu Brings Cooling And Heating To New Thai Restaurant Fujitsu’s AirstageTM V-III two-pipe 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.

An energy saving Fujitsu Air Conditioning (UK) AirstageTM V-III 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 twopipe 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.

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

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.

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

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.

Design and Refit

February 2019

CLH News

Introducing The UK’s First Eco-Friendly Mattress For Hospitality 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

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

CFB Boilers Gets Energy Bills Out of Hot Water Round-the-clock demand for heating and hot water in hotels and catering facilities can create significant financial burdens. But it doesn’t have to be this way – CFB Boilers’ high efficiency GB 162 hot water boiler range not only reduces energy consumption, therefore slashing bills, but as a Carbon Trust ECA registered product, also allows businesses to claim 100% of the first year capital allowance. The 80kW and 100kW gas or oil hot water boilers can be fitted individually or combined (from two to eight boilers) using CFB Boilers’ cascade kits, thus providing condensing outputs of up to 800kW. To pre-

cisely match heat demand, single boilers can automatically modulate output down to 19kW or less, while multi-boiler cascade systems can modulate down to 2.5% of total output. Consequently, system efficiency is always high – even when heat demand is low – and fuel consumption is significantly reduced. Wear and tear is also minimised. CFB Boilers’ renowned 24/7 technical support covers everything from system layout design to installation. For more information about the GB 162 hot water boiler range, please contact CFB Boilers on 01255 224500 or visit

Retain Payment or ID Cards & Be PCI Compliant Whilst Increasing Profits When a vendor retains a credit card or debit card, or indeed handing over his or her ID card as security against running a tab or renting sporting or other equipment, there is always some uncertainty about the safety of the card whilst out of the customers’ possession. CardsSafe® eliminates the need to worry about any loss or theft as it is the simplest and most efficient way to ensure the card’s safety from potential misuse. The CardsSafe® system has now become the “best practice” way of handling credit and debit cards in the hospitality and leisure industries. More than eighty thousand boxes are in use every day and hundreds more are added every week. Customers who share their experience with our staff report these benefits:

• Chargeback drops by more than ninety per-

cent (90%) • Walkouts are reduced by at least fifty percent (50%) • Tab mistakes drop significantly and finally, • There is a major uptick in sales If you are concerned about how CardsSafe works within the PCI scheme, Alan Gill from the independent PCI certifying company Orthus Limited states: “The PCI DSS standard encompassed 264 controls. CardsSafe helps to reduce the need to meet all of these through ‘compensating controls’ which allow businesses to comply to the standard without having to change the way they operate”. In addition to the commercial benefits the CardsSafe® solution therefore helps merchants become PCI compliant, which truly gives peace of mind for all! To order, please contact CardsSafe Limited on either of: Phone: 0845 5001040 or visit

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

Our range of hot water boilers can provide a suirable system to meet your requirements. We can cater for a low temperature heating system for smaller applications right through to larger, high temperature and pressure process heating requirements.

Benefits: • Effective thermal insulating materials with a high degree of efficiency • Fully hinged boiler front door allows for easy maintenance • Robust and reliable due to high construction quality • High permissible temperature spread of up to 50 K • Approved for low return flow temperatures from 50 OC on UT-L and UT-M Models




Heat Transfer Medium

Low Pressure Hot Water

High Pressure Hot Water

High Pressure Hot Water


3-Pass Flame Tube / Smoke Tube Technology

Capacity in kW

650 to 19,200

750 to 19,200

820 to 18,300

Safety Design Overpressure (bar)

Up to 16

Up to 16

Up to 30

Max Temperature (OC)

110 (120 in Europe)

Up to 190

Up to 240


3-Pass Single-Flame Tube / Smoke Tube Technology

MANUFACTURERS & DISTRIBUTORS OF STEAM BOILERS & ANCILLARY EQUIPMENT Brunel Road, Gorse Lane Industrial Estate, Clacton on Sea, Essex, CO15 4LU

Natural Gas, Light Fuel Oil, Dual-Fuel

01255 224500


February 2019

CLH News


Property and Professional

PR Café No 10, Paignton

Ever thought about running your own business but fearful of high running costs? Look no further as Bettesworths, the award winning Commercial Estate Agents, are pleased to be offering an easily run café with low overheads in the popular seaside town of Paignton. Café No 10 is a smartly decorated and well equipped café in a town centre location. The café has strong local support as well as the increased footfall through the holiday months with a huge influx of tourists visiting the area. The Café trades favourable hours at present but there is opportunity to increase turnover by introducing

extended opening hours. Bettesworths are marketing the business at an asking price of offers in excess of £20,000 for the leasehold interest, trade inventory and goodwill. The premises are held on a contributory lease with a term of 6 years from April 2014 at a rent of £6,000 per annum. Genevieve Stringer who heads the catering arm at Bettesworths commented, ‘These versatile premises really do offer an ideal opportunity for someone with little or indeed no catering experience to begin 2019 with a new and exciting opportunity. It’s never too late to start that journey, New Year, new adventures!’ For further information, please contact Genevieve Stringer on 01803 212021 or email:

Tea by the Sea in Stunning West Bay EM&F are pleased to offer this fantastic opportunity to acquire an established licensed Café & Takeaway in the sought after tourist destination of West Bay, Dorset. West Bay is bustling with tourists and Holidaymakers lured by the ninety-five miles of Jurassic Coast, stunning scenery and beautiful walks. Having recently been made famous as the backdrop to ITV’s flagship drama ‘Broadchurch, West Bay is a mecca for tourists and day trippers as well as for students throughout the world who visit for its fossil

hunting. With its desirable trading position overlooking the harbour, the detached premises offers the attractive feature of an alfresco dining area boasting up to 40 covers and serves

Sold: The Lymington Arms, Devon

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

Property specialists, Stonesmith, are delighted to have sold The Lymington Arms - a substantial and deceptively spacious character detached country inn with origins believed to date back to around 1800. This traditional country inn is well presented throughout and has been extended over the years to provide extensive trade areas and spacious family sized owners accommodation, with potential for letting rooms. This deceptively spacious freehouse retains much of the original charm and character.

a popular menu ranging from breakfast to burgers and fish & chips, with both hot and cold drinks available including alcoholic beverages. Operated on a seasonal basis, there is considerable potential for development with scope to increase opening hours through evening trade and extending seasonal opening. Leasehold price of £159,000 sav For further Information, please contact the selling agents EM&F on 01404 813762 quoting TR34253R or visit for a large selection of catering establishments.

The Lymington Arms has been sold by licensed property specialists Stonesmith, acting on behalf of Jennie Peel who owned and ran the pub for over 18 years. The new owners, Bob and Kate Morris look forward to immersing themselves in country life and welcoming customers old and new. The business was sold on a freehold basis off an asking price of £375,000. Full details of all our current properties can be downloaded from our website or follow us on Twitter @stonesmithUK. If you’re thinking of selling or need professional advice, Stonesmith can be contacted on 01392 201262.








Extremely Well Presented & Attractive Guest House Located In The Heart Of Exeter City Centre 5/6 Letting Bedrooms Spacious Owners Accommodation Private Driveway for 3/4 Vehicles

Award-Winning Village Public House & Restaurant Furnished To An Exceptionally High Standard Main Bar 40+ and Restaurant 42+ Superior 2 Double Bedroom Owners Accomm Exceptional Business Opportunity

Impressive Award Winning Guest House Presented to Superior Standard Throughout 4 Quality Letting Bedrooms Summer House, Garage, Hot Tub & Sauna Well Established Occupying Prime Location


FH £595,000


FH £425,000 PLUS VAT


FH £440,000





High Quality Licensed Cafe, Coffee Shop & Bar

Established Day Time Only Catering Business

Fully Licensed Roadside Cafe & Diner

Presented To An Extremely High Standard

Well Presented Throughout

Super Trading Position on A303

Main Cafe/Bar (34), External Seating (10)

Profitable Business Opportunity

Recently Refurbished & Purpose Equipped

Purposely Fitted and Equipped Unit

Potential to Develop All Aspects of The Trade

Restaurant/Dining Seating for 120

Opportunity To Develop Own Style Of Trade

LH £39,950


Excellent Levels of Repeat Business

LH £65,000


Run Completely Under Management

LH £125,000


PRICE: £595,000


PRICE: £29,950


PRICE: £79,950

W! NE SOMERSET Beautifully Restored 15th Century Village Inn 6 High Quality En-Suite Letting Bedrooms Self Contained Owners Accommodation Al Fresco Seating (100+) Large Barn/Double Garage

LH £99,950




High Turnover Character Village Freehouse

Attractive & Well Presented Licensed Bistro

Prominent Landmark Trading Position

Currently Trading on Evening Only Basis

Potential Building Plot

Tremendous Potential for Increased Trading

5 Double Bedroom Owner's Accommodation

Presented to High Standard Throughout

Sales of £438,410 Excluding VAT

Opportunity To Develop Own Trading Style

FH £495,000



LH £59,950


01392 201262

• Stunning Grade II Listed, Late 18th Century Devonshire Country Inn • Situated in an Affluent Village, Less than a 15 Minute Drive from the City of Exeter • Exceptional Standard Throughout Which Should be Seen to be Appreciated • Stunning 5 Bed Owners Accommodation, Formerly Boutique Letting Rooms • Would Suit Owner Occupier Couple/Partnership/Chef






REF: 3209

• Beautiful Landmark Inn Situated in Idyllic Riverside Location • Views Over the River Yealm Estuary to Twin Village of Noss Mayo • Substantial L Shaped Character Trading Area, Separate Restaurant • Spectacular Patio Beer Garden with Estuary Views • Free of Tie Lease - Priced to Sell


REF 3348

• Fabulous Quayside Bar/Restaurant Overlooking the Estuary • Waterside Dining and Drinking for Circa 46 Internally and 30 Outside • Fully Refurbished Property with Stylish Nautical Theme • Strong Business with Booming Summer Trade • Rare Opportunity to Secure a Waterside Business in Looe

PRICE: £10,000

PRICE: £150,000

REF: 3386


• Substantial A1/A3/A4 Unit in Totnes Town Centre • Prominently Located on The Plains in this Thriving Town • 4,700sq ft Over 3 Floors (Grd 2,200/Fr 1,500/SF 1,000) • Would Suit Pub/Bar/Restaurant or Retail • Terms to be Negotiated


REF: 3392


REF 3394


• Prominent Harbourside Licenced Fish & Chip Café & Takeaway • Well Established & Highly Successful Business Trading Seasonally • Internal seating for 60; Al Fresco seating for 50 • Well Equipped Kitchen & Ancillary Areas • Potential to Extend Trading Period


REF: 3049

• Truly Unique Business Opportunity • Located on the Picturesque River Dart • Well Maintained 21ft Maritime 21 Vessel with Inboard Isuzu Marine 35HP Diesel Engine • Offering Bespoke & Customised Picnic Cruises for up to 12 Passengers • Well Established Business with a Reputation for Excellence





• Large Catering Premises Close to Exeter City Centre • Ground & First Floor Trade Areas Seating Circa 200 • Well-Equipped Commercial Kitchen • Large Ancillary Areas & Parking for 4 Cars • Premises Available with Vacant Possession

PRICE: £40,000


PRICE: £29,950


REF: 3346


• Fish & Chip Takeaway Unit with Year Round Trade • Located in Large Residential Area within Parade of Shops • Trading Evenings Only Monday to Saturday • Huge Potential to Increase Trade • Offered to the Market Due to Owner Retirement


REF: 3273

Property and Professional

February 2019

The Bowden Group Alliance are offering to undertake an Energy Audit of YOUR business … totally Free of Charge. To undertake a review we will need a copy of the most recent Gas and Electricity bills so that The Bowden Group Alliance can establish any existing contractual obligations and termination rules. If the agreement is due for renewal within the next 5 months, the Bowden Group Alliance will provide you with Renewal Rates with the best deals available to you from a wide array of business energy providers.

If, following a review, you wish to proceed to making those savings, The Bowden Group Alliance can, with your written authority, manage the whole process for you … including submitting paperwork, sending termination notices to existing suppliers and confirming when the new contracts are live. We will also diarise the next renewals … making sure that you never slip onto the very high ‘’out of contract’’ rates.


This professional impartial advice is ‘Free of Charge’ to you from The Bowden Group Alliance!!! All the relevant Utility Companies would pay us direct a very small commission … but that is outside the rates you are offered. For more information contact Mike Crawshaw from The Bowden Group Alliance on 01628 487613. Visit

Business Finance Today For Your Tomorrow The thought of raising money for your small business can seem daunting and maybe even a little stressful. At Capify, we aim to take the weight off your shoulders and make the process quick and easy, leaving you to enjoy your business. We prioritise flexibility, excellent customer service, and have invested in funding solutions that work. Your business has the chance to receive finance from £3,500 to over £150,000, and all you have to do is complete a quick and easy application process. It’s a painless system, and the outcome can be highly beneficial for your company and its future growth. With the money you can buy new equipment, complete a bold refurbishment, pay for marketing and advertising campaigns, purchase additional stock, or employ new staff. Capify is proud to offer excellent customer service and your dedicated account manager will get you a personalised no-obligation quote. We also offer a quick approval process and you can receive your money

within days! Paying back is extremely flexible, and there’s a given opportunity to renew your funding if you wish to. Our number one purpose is to help your business grow and thrive and help you to attract customers. We are proud to say Capify has an average score of 9.5 out of 10 on TrustPilot! We’re a company that can propel your business forward. Call 0800 151 0980, visit or see the advert on page 15.

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

The Hospitality Business Mentor from The Bowden Group David Hunter is the Hospitality Business Mentor – he works with owners and investors in hotels, restaurants and catering businesses. Ensuring the business performs and makes the required profit, is what David does, and he does this by:

Other areas that David advises on include:

• 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. Call David direct on: Mobile 07831 407984 or by email on Visit the website at or the Blogsite at

The New Sun Inn, Kimbolton, Cambridgeshire on the Market Leading National Licensed Property Agents Guy Simmonds have been instructed to sell this well-established, popular, thriving traditional inn and restaurant full of Olde’ Worlde’ charm and character, in a superb central location in the affluent and sought after Cambridgeshire village of Kimbolton. Senior Valuer, Geoff Bryan, said this most impressive and highly desirable traditional inn is in an excellent location and enjoys a long established wet trade with a good reputation as a destination food venue from the local community and surrounding area. With the added benefit of hosting several clubs and associations such as The Rotary Club, having excellent and versatile facilities including a separate restaurant/function room with occasional live music, this establishment has become very popular and forms a strong part of

the community. There is a cosy and welcoming lounge (circa 18), public bar, conservatory/dining room (circa 28), separate restaurant/function room (circa 30), fully equipped commercial kitchen, flexible and spacious 4-5 bedroom owner’s accommodation, large enclosed patio and private parking for three cars. Mr Bryan added that it is a good opportunity to acquire this well established and highly successful business in a superb location offering an enviable lifestyle. Price: £65,500. Tenure: Renewable Lease. Sales Criteria: £427,228 (Inc. VAT) year ending May 2018 (10 months only). Trade Split: 60% wet, 40% dry. Current Annual Rent: £61,556. Contact the agent, Guy Simmonds, on 01332 865112.

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SPECIALITY BAKERS & COFFEE SHOP, WITH A3 & A5 USE, PROMINENT HIGH STREET POSN, IN COASTAL TOWN OF LEEON-THE-SOLENT, HANTS. Currently offering breakfast & light lunches, along with home made cakes & pastries, etc. Suitable for many styles of cuisine. Modern double fronted unit has aircon seating for 40, plus forecourt seating for 12. Rear bake house with 5-deck oven (3-phase), rear prep room & store. T/O £3,500 (w)/£4,500 (s). High GP. Run by husband & wife team. Open 6 days pw & closed at 4/5 pm. Scope for eve opening. 10 yr lease from Dec. 2016 at current rental of £17,000 p.a.x. £95,000 + S.A.V. & all legal costs. (Ref. C.3778) LICENSED RESTAURANT WITH BAR, ENJOYING VIEWS ACROSS INNER YACHT BASIN, WATERSIDE MARINA VILLAGE, ON THE FRINGES OF THE NEW FOREST, HAMPSHIRE. Tastefully furnished, 60 cover Restaurant, with sep. Bar – seats 10+ & unexploited outside seating for 40. Well-equipped catering Kitchen. Rec. T/O approx. £255,000 p.a. (ex.VAT). SCOPE to open Monday & Tuesday. 15 year lease from Jan. 2011 at current rental of £17,000 p.a.x. - £49,500 + S.A.V. (Ref. C3772) LIC. RESTAURANT WITH 3 BED MAISONETTE, SOUGHT AFTER POSN AMIDST PROFESSIONAL AREA, THRIVING TOWN CENTRE, BETWEEN SOUTHAMPTON & PORTSMOUTH. Character Grad II Listed Bldg amidst conservation area. Run on chef/patron basis. Same hands 15 yrs. Retirement sale. Tastefully decorated, air con restaurant – seats 36/44 covers with adj. Cocktail Bar & open plan kitchen. 3 bed maisonette above & rear yard. T/O £5,300 pw. Accts. record T/O £220,812 (ex VAT). GP £155,714 (70.5%). Open 5½ days. – EITHER £695,000 + S.A.V. F’HOLD, OR, with a new 15 yr lease at £25,000 p.a.x. - £120,000 + S.A.V. (Ref. C.3668)

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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.




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.


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.”


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 +44 (0)1733 230 378

Profile for CLH News

CLH News #221 February 2019  

Issue #221 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...

CLH News #221 February 2019  

Issue #221 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...

Profile for clhnews