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Massive £36bn Eastercation Boost to Economy As Brexit Fears Encourage British Tourism
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Sixty seven per cent (67%) of Britons are taking matters into their own hands and shunning holidaying abroad and supporting British tourism this Easter. Due to the uncertainly around Brexit, the number of Britons holidaying at home this Easter has literally doubled with 67% taking an Eastercation break compared to just 34% in 2018. It also found that 72 per cent of those surveyed said Brexit is the main reason as to why they are holidaying in the UK this Easter, with Cornwall, London and Brighton top of their list to visit. This could be over concerns of air, ferry and train travel overseas being hit by delays, along with what kind of protection they would have in the event of a travel meltdown.
These findings have been revealed in a new holiday report issued by budget hotel group Travelodge. Key findings revealed British holidaymakers will spend on average £810 on a five-day Eastercation break, discovering what makes Britain so Great! Collectively the Eastercation holiday spend will boost the British economy by £36 billion. However due to the uncertainly of the current economy the average amount Britons are spending on their Eastercation break has dropped from £1315 in 2018 to £810 this year. Under a fifth at 18% of Britons reported that they are holidaying abroad during the Easter holidays. With Easter falling later this year and temperatures predicted to rise, the traditional British seaside jaunt is
topping the Eastercation holiday poll with nearly a third (32%) of Britons flocking to the coast. Top seaside locations include: Blackpool, Cornwall, Brighton, Devon and Bournemouth. Nearly a quarter (22%), of holidaymakers are opting for a cultural break to discover more about our historical cities such as: London, Birmingham, Edinburgh, Glasgow and Bath. The UK’s rural landscape is a jewel in our national heritage and it is the third most popular Eastercation destination with the Lake District, Yorkshire Dales, Scottish Highlands, Snowdonia and the Cotswolds making the top 20 listing of top Eastercation locations.
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Welcome to the April CLH News, and welcome to any new readers. We are free to trade hospitality and licensed publication and very much hope that you find us interesting and useful! We have a very interesting article in this issue regarding “selective eaters”. Food allergy and intolerance is now high on the agenda within the food service industry. We have reported some alarming and quite tragic stories in recent years of the conseEDITOR quences in not adhering to food safety policies. This report by recruitment specialists Caterer.com reveals the staggering opportunities the industry is missing by not fully catering for dietary requirements. The report states that by fulfilling demands an extra £9 billion could be added to the total annual revenue UK restaurants generate. “Back in the day” it was almost unheard for restaurants to stand out promoting allergen free dishes, and coeliac was almost unheard of! I had my restaurant for nine years in Bournemouth town centre and racking my brains, the only instance of food intolerance I remember was from regular customers one of whom had a seafood allergy. Other than that it was mainly catering for vegetarians, and intolerences and allergies did not seem to be an issue! Nowadays, of course, we live in the court of public opinion, people take to social media and review sites immediately if their requirements are not catered for. A study by the Food Standards Agency (FSA) last year showed a staggering 64% of food allergy sufferers had avoided going out in the last 6 months, demonstrating a lack of faith they have in restaurants and menu options, and also indicating that once confidence is built up with a certain restaurant diners may be reluctant to 'create a scene' at a new establishment by making dietry demands. To be fair, the foodservice industry has worked very hard to give greater transparency on nutritional and allergen information across the last 5 years, after the European Commission introduced the 'Food Information To Consumers' legislation in 2014. This legislation made it compulsory to detail nutritional and allergen information on food packaging and nonprepacked food, including in restaurants and cafes. However, when it's a literal matter of life and death, sufferers may be cautious when trying new restaurants and dishes. Customers want to feel confident when ordering food and have an enjoyable and relaxing time when out. We hope in the next issue to bring some practical tips guidance and advice on what individual operators who do not have the luxury of a corporate head office can put in place, ensure they are complying with safety requirements but also capitalising on what could be a very lucrative opportunity for the sector by catering for those with dietary and intolerance requirements, so watch this space! We would also wish you a very Happy Easter - as you will see from our front page story our good old friend “Staycations” look set to add a staggering £36 billion to the economy as people choose to holiday home due to the uncertainty of BREXIT…. There I almost got through my entire comment piece without mentioning it, oh well, maybe next time! One more thing, we rely on our valued advertisers to keep printing and publishing CLH News, so please whether responding in print or online always quote CLH News, and please sign up at www.catererlicensee.com and follow us on Twitter! @CLHNEWS we want as many followers as possible!
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gant Eastercationers are from London, who are contributing a whopping £5 billion to the UK economy this Easter. 65% of the capital will be heading off somewhere in the UK on an Easter jaunt spending on average £930 for their trip.
The table below details the top 20 Eastercation destinations Rank
Shakila Ahmed, Travelodge Spokesperson said: “This research shows Britons are shunning holidaying abroad this Easter due to the uncertainly and complexity around Brexit. However this is great news for the UK hospitality sector as the Eastercation will kick start the 2019 holiday season by boosting the UK economy by £36 billion.” “Interestingly, this year more holidaymakers are breaking up their traditional Easter holiday by taking several short breaks or a single multi-location trip which includes a city and coastal break over the Easter holidays”. Further research findings from the holiday report revealed the UK’s most extrava-
The second biggest contributors is Brummies who will be splurging £2.6 billion in total on having a good time in the UK this Easter. Sixty one per cent of Brummies will be spending £820 on their Eastercation break. Reducing tourism VAT could attract more visits/higher spend The UK hospitality industry could also benefit tremendously if the government lowered the tourism VAT to 5 per cent. Last summer the Campaign to Cut Tourism VAT produced figures showing the remarkable economic case for a reduction in VAT on tourism. The UK is one of only three European countries to not reap the benefits of a reduced rate of VAT for tourism, and at 20% has a rate almost double the European average. The independent research shows that despite a first-year loss, by the third year a reduction would be revenue neutral and would result in a net profit for the Treasury thereafter. The gain for the Treasury would be £5.3 billion over ten years, produced by an industry free to grow to its full potential. The data also showed that over the same period, expansion in the sector would provide an additional 130,000 jobs in the form of both direct and indirect employment. Furthermore, a reduction would improve the UK’s historically weak tourism trade balance by £24 billion over ten years.
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Labour Shadow Foreign Secretary Emily Thornberry MP has also voiced her support for a reduction in tourism-related VAT. Speaking to the East Anglian Daily Times during the Labour Party Conference, last October she emphasised the need to help struggling tourist services in the UK.
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Sector Deal for Tourism Will Benefit Pubs and Hospitality Publicans Declare the Business Rates System ‘Broken’ The British Beer & Pub Association (BBPA) has responded to a report from the Business, Energy and Industrial Strategy (BEIS) Select Committee on the Government’s Industrial Strategy and various sector deals, including the hospitality sector. The report said that having struck sector deals with various business segments already off the back of the Industrial Strategy, the Government must do more to work with British business that haven’t yet had specific sector deals, such as hospitality and retail. Commenting on the report, Brigid Simmonds, Chief Executive of the British Beer & Pub Association, said: “We welcome this BEIS Select Committee report on the Government’s Industrial Strategy and Sector Deals, which highlights the importance of the hospitality sector to the UK. “The British brewing and pub sector is central to the hospitality offer of the UK, but it is struggling with issues ranging from high taxation through beer duty and business rates, to issues over staff recruitment and retention, particularly as the UK prepares to leave the EU. We would therefore welcome any
additional support the Government could give hospitality businesses like pubs through a specific sector deal.
Damning new evidence from CAMRA shows the extent of the damage done to Britain’s pubs by business rates
“It is important to note that the Government has committed in principle to a Sector Deal for Tourism, which we have already welcomed as a huge boost to pubs and the wider hospitality sector after putting in a lot of hard work to secure it.
New research compiled by CAMRA has been submitted to the House of Commons which shows that 72% of surveyed licensees find the business rates system unfair to pubs.
“Pubs are third on the list of things to do for overseas visitors to the UK; over half visit a pub whilst they are here. Ensuring Britain’s tourism offer remains competitive through a sector deal is therefore good news for pubs and hospitality. “As we prepare to leave the European Union, we must also concentrate on making pubs and hospitality a career choice employees relish. Recruitment and retention are vital when as it stands 24% of pub employees come from overseas. This can rise to over 80% in metropolitan areas. The Sector Deal for Tourism would enable us to encourage more UK nationals join our industry, enhance our apprenticeship offer and train and retain our existing workforce.”
The report, which comes hot on the heels of a Parliamentary debate on how beer and pubs are taxed, surveyed 650 licensees from across the country. Publicans submitted accounts of the devastating impact of rate increases, including the need to lay off staff, put off investment, and raise prices for consumers. The evidence will be considered by the Treasury Committee and inform their inquiry into the impact of business rates. It echoes the sentiment expressed in the House of Commons, where over 35 MPs from six different political parties spoke out in support of Britain’s pubs during the debate, demonstrating a real need for Government to support these community assets.
Speaking in the debate, Mike Wood MP, Chair of the All Party Parliamentary Beer Group said: “We have to address business rates. We need fundamental reform. The relief announced in the Budget last autumn was enormously helpful, with about 80% of pubs benefiting, but they are still hugely overtaxed. Despite only making up about 0.5% of total business turnover, our pubs represent nearly 3% of all business rate payments.” Tom Stainer, CAMRA’s Chief Executive said: “Since the last business rates revaluation in 2017 it has been clear that the business rates system simply isn’t working for England’s publicans, many of whom have contacted us directly about the issue. “The rates hit tied tenants especially hard, as they are usually unable to make cost savings elsewhere and have squeezed profit margins due to the high price of tied beer. “It’s encouraging to see such overwhelming crossparty support for a fundamental review of how pubs are taxed, and we hope that the Treasury Committee listen to publicans and take that message on board.”
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The Key to Accelerating Your Business There are many options available to hospitality businesses looking to achieve that next step in their growth. From utilising technology to capitalising on the online marketplace or nurturing a new client-base, many require a financial investment.
lenge for businesses of any size, as they struggle to realise and implement the most cost-effective of opportunities. This is only exacerbated under Brexit’s looming shadow, restricting the long-term effectiveness of tried and tested growth strategies.
Equally, it can be difficult to determine which options will yield significant results and the situation is made more complicated by the fact that many big banks have tightened their lending criteria in recent times, making it difficult for small business owners to know which way to turn. In fact, a report last year from the British Business Bank actually found that 7 in 10 small businesses would now avoid borrowing money from a bank, even if it meant they would not expand.
However, with spring fast approaching, there is no better time to capitalise on an opportunity to revitalise your small business as you prepare for the year ahead. Regardless of your market, niche, industry, or sector there are more avenues available to you than you might realise.
Thankfully, that’s where alternative finance providers such as Capify come in. Offering a range of products, which differ from traditional bank loans, but can still provide small business with a much-needed cash injection, these companies are providing UK hospitality businesses with the opportunity to grow and thrive.
HOSPITALITY PLAYS AN UTTERLY ESSENTIAL ROLE IN THE UK’S ECONOMY There can be little doubt that the hospitality industry is the lifeblood of Britain’s economy. In the wake of burgeoning Brexit uncertainty, this industry holds the key to the economy’s future success. After all, the British entrepreneurial spirit remains strong and unflinching, with new businesses thriving through service, expertise and creativity. Yet, despite this unwavering vitality, the key to growth remains a chal-
Social media, by all regards, remains a cornerstone of the modern business landscape. It is a popular option for those with limited working capital, needing little in the way of up-front cost. It also allows businesses to easily connect with new clients, as well as offering an online ‘storefront’ to market themselves and their products – customer testimonials are, after all, a powerful tool in the modern marketer’s arsenal. Further, engaging directly with clients nurtures a community of ardent fans. After all, perhaps more than ever before, consumers want to be treated as individuals, treasured by the businesses that they choose to offer their patronage. This creates a valuable feedback loop, allowing businesses to refine their services to the ever-changing needs of their consumers.
FINANCIAL INVESTMENT – AN INEVITABILITY? However, it is likely that the next step of vital growth lies behind a considerable investment, whether in your time, your energy or your finances – with an emphasis on the latter. Ultimately, whether you are looking to diversify into new markets, develop your product line, or nurture your
Apprenticeship Costs Halved For Non-Levy Payers Smaller businesses looking to take on an apprentice will receive a financial boost this month as their contribution towards apprenticeship training is halved. Non levy-paying businesses (those that have a wage bill of less than £3m per year), can now access extra funding for apprenticeship training and assessment through the shared Government-employer co-investment scheme. Currently, the Government pays 90% of the contribution and employers make a 10% contribution, up to the maximum amount of funding available. From today, apprenticeship contributions from the Government will go up to 95%, meaning non levy-paying organisations will now only pay a 5% contribution to fund their apprenticeship programme. For example:
If the cost of your chosen Apprenticeship Standard was £11,000 - the Digital Marketer Apprenticeship Standard Level 3, which is delivered over 13 months then under these new terms the Government will pay £10,450, while the employer’s contribution will only be £550.
SO WHAT DOES THAT MEAN FOR A SMALL BUSINESS? Taking on an apprentice is now even more accessible. From today, to employ and train an apprentice, the investment will include a 5% co-investment fee, plus the apprentice’s wage. And evidence shows that apprentices are a great benefit to businesses: • The average Apprenticeship completer increases business productivity by £214 per week • 96% of employers with apprenticeships say their business has benefited • 83% of employers who have apprenticeships rely on them to provide the skilled workers needed for the future * • 80% of employers with apprenticeships say they reduce staff turnover
existing client base, it all costs money. Then, a loan or cash advance could seem like the best option to kickstart your company’s goals. Capify are specialists in alternative business finance options that are catered to the individual, bespoke needs of a hospitality business. Indeed, Capify has long been considered an ally to businesses in need of a helping hand to realise their full potential. A decade in the industry has helped them to refine a product that is decidedly client-centric, understanding that small business owners crave that all-essential ‘personal touch’. After all, their business isn’t cookie-cutter, so their financial solutions shouldn’t be either. This becomes an incredibly important asset when you consider the economy’s current uncertainty, defined by unpredictability and volatility. With the economy offering no guarantees, flexibility is paramount. For businesses that have been trading for at least twelve months, the Capify Business Loan is designed to provide working capital to accelerate growth, with repayments being made on a little and often basis to aid with cash flow management. With loans available from £5,000 to over £150,000, SMEs at every stage of growth are accounted for. Further, there is no large monthly repayment, and everything relies on turnover. Supplementary to all of that, Capify have built a reputation on the back of a best in class client service that aims to offer supportive, expert guidance throughout the transaction and beyond. With dedicated UK-based account managers that are on-hand and eager to answer any questions, business owners can rest assured that they will always have the help they need. Today, they are trusted by thousands of small and medium sized businesses who have flourished on the back of Capify’s simple and quick financial loans. Getting that all-important cash injection needn’t be an arduous process, nor should it be considered a last resort. It’s all about choosing the right company to partner with. See the advert on page 17 for details.
• 76% of employers with apprenticeships say they increase overall productivity • 75% employers report that apprenticeships improved the quality of their product or service The majority of SMEs said that having apprenticeships allowed them to attract good quality staff and that it brought new ideas to the organisation.
WHO CAN DO AN APPRENTICESHIP? • Anyone aged over 16 • Graduates and non-graduates • New or existing staff. Apprenticeships are a great investment. You can ensure you get the right staff for your business needs, now and in the future, and give them an opportunity to learn the skills needed for their role, on-the-job with support from your business and an external training partner. They can bring the newest ideas and innovations into a company and can help generate an extremely loyal workforce. If you have existing staff you would like to put forward, we can help them get started.
RECRUITMENT SUPPORT Remit Training offers a free Apprentice Recruitment package to its clients. They advertise, shortlist, screen and support the interview process to help make the
recruitment of the right apprentice for your business as easy as possible
IS THERE ANY ADDITIONAL HELP WITH FUNDING? Employers who do not pay the levy are also eligible for additional funding and support, depending on your apprentice’s age and circumstances, or if you are a business that employs fewer than 50 employees. There are still grants of £1,000 available to support the employment and training of 16-18 year olds, or apprentices with an EHC plan. In addition, don’t forget that businesses are exempt from paying the employer National Insurance contribution for apprentices aged 25 and under. So what do you do next to explore how an apprentice can help boost your business? Get in touch with Remit Training and we’ll get to understand what your company needs and work with you to identify how taking on an apprentice might benefit your business. We offer apprenticeships across a range of sectors including automotive, IT, digital marketing, business, leadership and management leadership, hospitality, health and social care, food manufacturing and retail. For more information, please visit: remit.co.uk or call 0115 9759 550 or see advert on facing page.
Pubs and Restaurants are Winners as Brits Enjoy the Warmer Weather Consumer spending increased by 3.1 per cent yearon-year in March, with growth picking up as Brits were encouraged by the milder weather, with pubs and restaurants proving to be the big winner! Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, revealed that pubs and restaurants helped non-essential spending see strong growth, recording uplifts of 15.1 per cent and 12.1 per cent respectively, as Brits made the most of the opportunity to relax and dine out. Non-essential spending, meanwhile, saw year-on-year growth of 3.4 per cent. Yet, these figures are particularly buoyant because they are compared with March last year, when spending was heavily impacted by severe weather conditions caused by the ‘Beast from the East’. Amidst ongoing political and economic uncertainty, confidence in the UK economy has fallen to its lowest level since Barclaycard began tracking this data in 2014, with nearly seven in ten (69 per cent) saying they are not confident in the current environment. Furthermore, almost half of Brits (46 per cent) are worried that their quality of life will decline due to
Brexit. Just over three in ten (31 per cent) are concerned that the rising cost of everyday items will make life harder for them, and 17 per cent are worried about shortages of medicines and other emergency products. On a brighter note, many Brits remain committed to spending on non-essentials, with 40 per cent saying that they will always spend on certain nice to haves – with social events, quality food and mini-breaks topping the list. One in ten (10 per cent) even admitted they will never part with personal entertainment, such as their Netflix subscription. Esme Harwood, Director at Barclaycard, said: “In contrast to the extreme weather conditions experienced last year, a milder March resulted in an uplift in spending, with consumers dining out and making the most of the welcome sunshine. “Despite this, underlying sentiment is cautious. March was characterised by ongoing uncertainty around Brexit, with consumers concerned about an impact on food prices and supplies. In light of this, consumer confidence in the UK economy is the lowest it’s been since we began recording this data.”
Vegetarian Food to Be Banned from Using The Terms “Burgers, Sausages Or Bacon”
Vegetarian foods such as veggie burgers, sausages, bacon and escalope will be prohibited from using what the EU say are “misleading terms” describing products which do not contain meat. Under EU proposals “veggie burgers” and will instead be called ‘veggie discs’, Vegetarian sausages will be replaced by “tubes” and soya escalopes with “soya slices”, following a vote in the European parliament on revisions to a foodlabelling regulation. The parliament’s agriculture committee approved a ban earlier this month on producers of vegetarian food using terms usually deployed to describe meat, the Guardian
reported. The French MEP Éric Andrieu, responsible for overseeing the legislation, said the prohibition was just “common sense” and he appealed to Europeans’ sense of foodie history. “The meat lobby is not involved in this,” he said. “It has generated a considerable debate among the political groups and a large majority wanted to clarify things. Particularly in the light of history, the history we share, you can have a steak or burger, you can’t call it something else.” Molly Scott Cato, a Green MEP who sits on the agriculture com-
mittee has expressed doubts about the motivation behind the new labelling rules. “The suspicion is that this has come from the meat industry out of panic at the fact that young people are moving away from eating meat,” she said. “It is a clear indication that they are worried about their market being undercut – and that’s quite a good sign. There certainly didn’t seem to be a lot of consumer demand for it. “It wasn’t as if people were buying veggie burgers and asking: ‘Where’s my meat?’ People are moving increasingly towards a plant-based diet, and young people at a terrific speed.”
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The Problem Of Waste In The Hospitality Sector The rising issue of waste has featured heavily in the news of late. Our oceans are filling with plastic, our landfills are spilling over, it's clearly not something than can continue as-is for very much longer. In particular, food waste is not only adding to the overall waste issue, but when you consider how many people are struggling to put food on the table, it is probably the most, well, wasteful! According the Wrap, the UK’s food and hospitality sector creates over 2 million tonnes of waste every year:
• Hotels — produce 289,700 tonne of waste each year, including 79,000 tonnes of food waste (9% total food waste from the sector). • Pubs — produce 873,800 tonnes of waste each year, including 173,000 tonnes of food waste (19% total food waste from the sector). • Restaurants — produce 915,400 tonnes of waste each year, including 199,100 tonnes of food waste (22% total food waste from the sector). • Other hospitality sectors’ food waste contributions: quick service restaurants (8.3%), staff catering (2%), leisure (7%), services (3%), healthcare (13%) and education (13%). Food waste is a global problem. The National reported on the issue of food waste in Dubai, with the problem being particularly fuelled by hotels and restaurants wasting ingredients on over-the-top portions. Over in Egypt, Al-Monitor revealed that larger supermarkets in Egypt are wasting 20% of produce due to insufficient storage facilities. The news outlet also reported that, like in Dubai, the issue of food wastage from hotels and restaurants is also particularly problematic in Egypt. Buffet-style offerings can reuse and recycle food not taken, but many customers “have the habit of piling their plates”, says Egyptian Food Bank CEO, Moez El Shohdi. Anything uneaten on the plate goes in the bin.
What tactics are being used at the moment to deal with food waste? We asked leading 8 yard skip hire and waste management experts Reconomy, to investigate the various processes that are being implemented throughout the hospitality sector to tackle waste heading to the landfill.
GIVING WASTE FOOD A NEW LEASE OF LIFE Food redistribution charity FareShare has been all too happy to help UK favourite JD Wetherspoons with its waste problem. SHD Logistics reported on the matter, saying that the food donated by the pub chain is surplus after a recent menu shake-up, or food that has had its outer cases damaged. While not problematic for the food itself, it isn’t cost-effective to make it commercial-viable again. Using landfill-destined food has proven popular. The Real Junk Food Project is a UK-based global movement with the goal to “abolish surplus food. This is achieved by intercepting food waste from a variety of places, such as hotels and restaurants, and using it as ingredient to prepare and serve in its many cafés and pop-up stalls across the country. The Real Junk Food Project also runs a “Pay As You Feel” scheme – basically, you pay what you want. You can part with your money, or your time by helping as a volunteer if you want to. The aim is to make sure everyone has access to a meal, which everyone could, if this usable food doesn’t go to landfill. As the initiative has worked well, the project has now opened several sharehouses for people to take their own ingredients home from the surplus stock to create delicious meals in their own kitchens. Again, customers pay nothing or something, money or time. The concept has also found roots around the world! Over in New Zealand, Nic Loosley has opened a Pay As You Feel restaurant called Everybody Eats, where visitors can enjoy a three-course meal prepared from food headed to landfills. The food would only have gone to waste otherwise and is better used to help feed those who might not be able to enjoy a meal otherwise. According to Loosely, around a third of people do leave money for the meals.
THE IMPORTANCE OF SELF-SUSTAINMENT Using local produce is a win-win for hospitality, as it helps towards sustainability and is a popular point with customers. Forbes revealed some of the ways the eco-hotel and spa, Six Senses, maintains luxury with sustainability.
“Airtime” for Montana Hotel, Kensington from Airwave Frustrated with poor TV reception and a limited channel line-up, Montana Hotel approached Airwave, looking for solutions and a TV system that would cater for today's box-set-savvy, device-hungry hotel guest. Catering for problem number one, Airwave installed a smart headend and equipment to improve television reception and ultimately, provide a platform for a full Freeview TV lineup of channels. Supplementing this increased availability of content, the movie streaming service Airtime was installed on each of the hotel's TVs.
"Montana were very clear in their remit and wanted as much content as possible for their guests" said key account manager Jon Farmer "Airtime expands the content offering for guest's without smartphones or streaming service subscriptions but also provides new release movies ahead of popular streaming services." A guest without a smartphone of Netflix subscription is an increasing rarity and with this in mind, Airwave installed Chromecast on each TV, allowing guests to cast their own content onto the guest-room TV.
From villas built to stay cool, to air conditioning that turns off if the doors are opened, Six Senses have thought of everything when it comes to embracing balance. The hotel has its own garden, which it has cultivated to produce fresh ingredients for its kitchens. The garden is tended to without synthetic chemicals and is fed with recycled water. Any hotel or restaurant with the capacity to do so should look into planting a garden for its kitchen use, even if it is just a small herb garden – any small change can reduce the need potentially over-purchase from a supplier. Guests at Six Senses are treated to still and sparkling water on-hand, bottled by the hotel in resuable glass bottles. The company even treats, purifies, and mineralises its own water!
THE ISSUE OF PLASTIC IN HOSPITALITY BRITA UK published an in-depth study named The Planet Around You: How Hospitality Businesses Are Addressing The Sustainability Challenge. In the publication, it was noted that 70% of businesses are currently looking to cut down on single-use plastics, like straws and water bottles. Plus, 64% of consumers said they would likely return to a shop with the intent of making a purchase, if they could refill their water bottle. Green councillor Martha Wardrop, spoke to the Evening Times on the matter: “[There is a] need to help turn the harmful tide of plastic waste and little from single-use plastic bottles,” she said, “which is damaging the marine environment and blighting our streets.” The councillor went on to say that pubs and cafes could do their part by offering free drinking water to everyone, not only customers, by signing up to an initiative such as Refill. Hotels are also extending their view beyond just plastic water bottles. USAToday revealed steps a number of hotels are taking in an active attempt to lower the use of plastic. From the Hilton vowing to remove all plastic straws from its hotels by the end of 2018, to the Marriott replacing the individually offered toiletries with reusable dispensers, no one is resting on their laurels. Taking a look at airlines, United Airlines recycled 13 million pounds of plastic and other materials in 2016, and Alaska Airlines are currently in the process of replacing plastic stirring sticks with white birch stirrers. Over in the fast food sector, McDonald’s have chosen to remove plastic straws from use at their restaurants. The study concluded that 40% of hospitality businesses are actively seeking more information for becoming more sustainable. If you are one of these businesses, reach out to Reconomy for advice. Could you offer water refills, or switch out plastic single-use bottles to alternatives? What can you do today to avoid leaving a mark on landfills?
Montana Hotel chose Samsung HGEE690 SMART TVs with a variety of wall-mounts, ensuring as clean as aesthetic as possible in the rooms, this was aided by the implementation of an Otrum CTRL information system (no more in-room literature necessary) with a simple interface - Watch TV, Chromecast, Movies and Apps (all catch-up TV services, BBC News and YouTube). Delighted with an influx of positive customer feedback regarding the new TV system, Montana Hotel's Operations Director, Kampas Takhar had a few kind words to say about Airwave: “Airwave were fantastic from start to finish, listening carefully to my vision before recommending and implementing a state-of-the-art TV system. I wouldn’t hesitate to recommend them." Visit www.airwave.tv or see the advert on page 3.
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Report Reveals Restaurants “Need to Do More” For Selective Eaters A report by recruitment specialists Caterer.com has revealed that one in four people visiting a restaurant in the UK has special dietary requirements, such as allergies and intolerance, vegan, vegetarian, pescatarian, meat in moderation, religion or cultural-specific diet and low fat or low sugar. Digging a little deeper, the report revealed that selective eaters are more likely to be under the age of 35, identify as female or non-binary, live in an urban area or on an income of £50,000 or more. They are also more likely to live in the east of the UK. (London, the South East, the East Midlands, Yorkshire and the North East, to be precise.) In a survey of diners the report also revealed that selective eaters: • 47% have eaten this way for 10 years or more • 37% have eaten this way for 2 to 10 years • 16% have eaten this way for less than 2 years • 80% eat out at least once a month and 60% would go out at least once more if restaurants went the extra mile for them. Consumers with a dietary requirement can feel neglected in the restaurant industry, with 57% of diners feeling restaurants do not provide as many options for their diet and 47% worrying about a mistake being made with their meal. The report also found that selective eaters are more likely to ask for menu substitutions compared to people without a dietary requirement, with 21% of selective eaters having to return their meal as it did not meet their dietary requirements. Likewise, 80% of consumers
with dietary requirements have had to change their diet at least once when eating at a restaurant, with 26% of those who have compromised their diet saying it was because they wanted to try a particular dish. But alarmingly, 21% of those who have slipped up when eating out said it was because they were wrongly told a dish met their requirements when in fact it didn’t.
UK burger chain Honest Burgers marketing director Meg Ellis said: “At Honest we put a lot of effort into training our staff around dietary needs and preferences and ensuring our processes are robust and externally audited so people can feel reassured before their first bite. We support this with a broad approach to recruitment.” The report also revealed that selective eaters spend more on an average meal out than people without dietary requirements. If restaurants can fulfil the demands of people with dietary requirements, the benefits could be huge the report adds, the current revenue of UK restaurants stands at £40bn, and by fulfilling demands this could increase by £9bn. Survey respondents said selective eaters want UK restaurants to do more when thinking about customers dietary requirements, with 40% wanting to see menu items for dietary requirements updated as frequently as regular menu items. As well as more familiar specialist dietary requirements, some people avoid certain foods based on appearance, smell, taste, texture, brand, presentation or a negative experience from food in the past.
Guidance Published on Beer Waste and Duty The PCA has published guidance which requires pub-owning businesses to provide their tied pub tenants with upfront accurate information during rent reviews on the duty paid on the alcohol supplied under their tied tenancies and the saleable volumes of keg and draught cask beers they offer. The guidance was the subject of a statutory public consultation in November last year and comes into effect from the 01 July 2019. The Pubs Code Adjudicator, Paul Newby, said: “The publication of
this guidance is another step in the process of ensuring that tied pub tenants always get the most accurate and consistent information from their pub-owning businesses about the terms of their agreements. This information is important to enable tenants to draw up realistic business plans and to help them to realise achievable levels of turnover and profit margins.” Fiona Dickie (Deputy Pubs Code Adjudicator) added: “It is a further development in our mission to ensure fair and lawful dealing
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Staff or Technology? Why Your Restaurant Business Must Value Both
By Jurgen Ketel, Managing Director EMEA, Givex
In uncertain times, it’s easy to turn to drastic solutions – and the UK restaurant industry is certainly going through some uncertain times. Last year, 10,000 industry workers lost their jobs, while several major chains including Ed’s Diner, Prezzo, and Jamie’s Italian have been forced to close stores across the country. Financial pressure is abundant: business rates are rising, while consumer confidence is falling (and with it falls the appetite for dining out). If you run a restaurant, reducing overheads may seem like an appealing option, and labour costs can amount to a substantial chunk of your overall spending. Technology is often touted as a replacement for these staff, but this is something of an oversimplification – and needs reframing. While it can ably substitute for employees in some circumstances, the ultimate aim should be to cultivate a meaningful balance between humans and software. Service remains paramount to the in-restaurant dining experience, and that means using technology to lower costs, increase customer happiness, and support more effective, productive behaviour amongst employees. Here’s how it can do just that.
CREATING CONSISTENCY IN THE KITCHEN A well-managed kitchen is a thing of beauty: multiple orders delivered accurately and on-time, to the right tables, without sacrificing quality or customer experience. But a busy restaurant can be particularly difficult to manage – especially if you don’t have the resources or staff to handle increased
demand. Advanced kitchen display systems (KDS), tightly integrated with self-ordering kiosks, tableside tablets, and electronic point of sale (EPOS) systems, can help manage the efficiency of your establishment: meaning less time and less money spent getting staff up to speed. Your chef will, through clear signage and alerts, know which orders to prepare at which time for which tables. This speeds these orders up significantly, and reduces wait times for customers. Chefs benefit from precise calculations, reliable directions, and specifically delineated instructions and sequences which can be tailored to each restaurant. This can make the prospect of, say, making a junior hire over a more experienced hire, far more appealing, which can lead to substantial cost savings. They can also guarantee consistency across chains, ensuring, for example, that a burger from one of your restaurant sites tastes the same as a burger from another one.
MAKING ORDERING MORE ORDERLY Have you ever received a meal order with a number of additions, omissions, or other customisations? It can feel pretty awkward – especially when front or back-of-house staff get it wrong. But awkwardness isn’t the only consequence: getting it wrong can in the best cases lead to a slightly less happy customer, and in the worse cases cause an allergy attack. In a time when dietary habits are becoming more complicated than ever, it’s vital that the process of ordering becomes simpler. Technology can help with this. Self-service kiosks are increasingly available in restaurants across the country, and can make it easy to personalise a menu item to the customer’s liking. Tableside tablets can take this to another level and ensure that the process is as comfortable as possible. Most important, perhaps, is the clarity that these systems provide. With no
Revealed: Nextatlas Reveals Hospitality Foresights 2019 With 2019 already in full swing, Nextatlas, the technology company that utilises artificial intelligence (AI) to spot trends before they become mainstream, has pulled together its hospitality report for the rest of the year with some interesting finds. From the fast casual evolution; to gothic taste and the rise of skin food – this year is all about conscious eating, plant based offerings and transparency, as consumer values and beliefs become more refined. Brits are becoming more aware of the environmental reasons to stop eating meat, so are opting for special dietary requirements to become more ethical. This includes the continual rise in vegans and vegetarians, so this year the hospitality sector needs to pivot to cater for greener demands and better convenience. Nextatlas reports on the top five foresights you need
to be aware of in 2019:
BRUTALIST FOOD - STANDALONE AND NOT BLENDED Food presentation requires an artist’s skill, and in 2019 it’s all about the stand-alone ingredient. Consumers want to see their food’s ‘visible traits’, they don’t want it all hidden and blended. This is to make sure it’s in accordance with their lifestyle choices. Brutally candid presentations to showcase key ingredients, especially plant based, will be a key trend for this year.
ambiguity around orders, there is less room for mistakes – and fewer mistakes breed happier customers and happier staff.
BRINGING IT ALL TOGETHER More important than any specific technology is how your technologies complement each other. It’s not only possible for EPOS systems, KDS, and self-service kiosks to work together: it’s imperative that they do so. When technologies integrate and share data automatically across multiple touchpoints, they create better cohesion between the front-of-house and kitchen staff. Let’s look at an example scenario: once a customer orders from a self-service kiosk, their request can be relayed to the central EPOS system and then onto the KDS for the kitchen staff to action immediately. Once ready, food orders are delivered promptly by organised and engaged front-of-house staff, and the experience of eating at the restaurant is positively enhanced. This makes life much easier for staff, who spend less time making errors and remedying them – creating a more positive work environment where the emphasis is not on whether or not a waiter/waitress jotted something down correctly, but on whether the customer’s having a good time. Here, human employees are vital: no technology can ensure that patrons are enjoying themselves. If the restaurant environment is less chaotic and more focused, the whole organisation will benefit. And by automating processes, restaurants gather more data on customer behaviour and sales. This allows management teams to better identify what’s going right and wrong, which items are and aren’t selling, and where targeted performance improvements can make the most difference. In summary, any organisation that uses technology to replace employees is bound for an uncomfortable encounter with reality – but when it’s used to support employees, it will most likely flourish.
where their ingredients are sourced.
GOTHIC TASTE - FOOD GOES BACK TO BLACK Activated charcoal, squid ink and black sesame were a few of 2018’s superfood sensations. In 2019, charcoal is evolving by creating the ‘Gothic Taste’ trend. Consumers are aware of the health benefits and there is increasing demand for their favourite foods rebirthed with this ingredient. From charcoal pancakes, to croissants, dumplings, ice cream, lemonade, cocktails and even hot dogs - the food industry need to go back to black to cater for this growing trend.
ON DISPLAY - READY TO BE TASTED
BEAUTIFULLY TASTY - THE RISE OF SKIN FOOD
Consumers are looking for better transparency, which includes how food is spelt out on menus and packaging. This is seeing the spread of a very specific, almost technical vocabulary for what we ingest. It is progressive and re-appropriation of foodstuff that goes hand-inhand with the enrichment of the food. From rediscovery of unprocessed traditional foods to its nutritional content, consumers want to clearly know what they are consuming, if it fits their dietary requirements and
With superfoods having a high concentration of nutrients that help to boost the immune system, the new trend is on ‘skin food’ benefits in 2019. Aloe, green tea, bamboo, cucumber, tomato, watermelon and moringa are just a few foods that are incorporated into skincare products. To boost sales, brands should be creating offerings that taste beautiful inside and out, and show how they can boost your skin health. Concepts should be cruelty-free, natural and vegan.
FAST CASUAL EVOLUTION - HEALTHY AND CONVENIENT The fast casual evolution identifies customer and brand strategies in combining ethical food choices with stressful lifestyles - and conveniently. Big brands are noticing and developing solutions, especially restaurants that tap into the contemporary needs of consumers. With a generation more concerned about what they are eating, fast food and full service restaurants will be agile to offer fast casual dining instead. This will mean consumers can enjoy dining experiences that not just offer food quickly, but also can be picked up to take out on the go. Mario Coletti, Managing Director of Nextatlas, explains, “Nextatlas has seen an influx in FMCG and hospitality brands seeking reports on specific food ingredients and dishes. For example the rise of sweet hummus, offering different colours of Matcha tea and Flødeboller. “For 2019 the focus will be on well-being and health, where the hospitality sector will take a holistic approach on food, as consumers want to know what’s on their plate and what goes into their gut”.
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Food Advertising Restrictions Will Harm Hospitality Sector UKHospitality has warned that restrictions on food advertising would further undermine hospitality businesses already battling against restrictive legislation and rising costs. The warning follows the announcement that Department of Health and Social Care has begun a public consultation for the new watershed plan as part of efforts to tackle the growing “epidemic”. The number of children classed as seriously overweight is at a record high, while one in three youngsters leave primary school obese, according to the department. Ministers expect up to 1,000 more children a year to need treatment for obesity-related problems such as diabetes and asthma by 2022-23. Public Health Minister Steve Brine said: “The NHS is already preparing to treat more and more children for the serious effects of extreme obesity in the future, so we have a duty to address the underlying causes because we believe passionately in our NHS.” Adverts for foods containing high levels of fat, sugar and salt will be consulted on, with the proposed ban hitting TV shows, online streaming and social media companies. Deputy Labour leader Tom Watson and Green Party MP Caroline Lucas have both backed the measure, with Ms Lucas adding: “This is now the first generation of children that will live shorter lives than their parents.” A ban on junk food advertising around kids TV has been in place since 2007, while Transport for London imposed
restrictions on the London Underground last month. Jamie Oliver said: “If we don’t find effective ways to improve our kids’ health, UK children will live shorter lives than their parents.It’s a fact that kids are hugely influenced by junk food ads – so the media and the food industry has a real opportunity here to do something about it.” President of the Royal College of Paediatrics and Child Health, Professor Russell Viner, also called for the 9pm watershed to be “implemented as soon as possible”. UKHospitality Chief Executive Kate Nicholls said: “Hospitality shares the Government’s objectives and public concerns about nurturing healthier attitudes to food and drink. The sector has worked proactively with local authorities and Westminster to help tackle obesity. Many of our members have spent time and money reformulating menus, diversifying their offer and providing nutritional transparency. “The sector’s landscape changes quickly, and the customer experience is hugely different to the one it was five or ten years ago, with a greater choice of exciting and healthy food and drink. Furthermore, for the vast majority of our customers, eating out remains an occasional treat and any measures should reflect that. “British high streets have been hit hard in recent years, by a mix of rising costs and changing consumer trends and, of course, Brexit uncertainties. Hospitality venues are vital the social lives of towns and cities and provide huge economic benefits. Preventing them from advertising would undermine high streets further.”
‘Bad Hygiene’ is Biggest Turn Off for Customers
Bad hygiene has been ranked the biggest turn-off for customers dining in both restaurants and hotels, a new study finds. A survey of over 2,000 adults conducted by Big Domain shows that the majority (56%) would make a complaint or request that money is taken deducted from a bill if they found an object in their food (such as a plaster or hair). Almost half (49%) claimed that receiving a cold meal would also be cause for complaint, followed by receiving something different to what they ordered (42%) and because the quality of the food is not what they expected (35%). Almost a quarter (24%) of adults admit to never leaving a tip for any kind of service at all, and for those that do, the average tipping rate is between 6% and 10%.
Younger people appear to be the most generous, with those aged 16 to 24 tipping between 16-20% on average. The most ‘tight-fisted’ age group is 55 years and over, with 16% leaving no tip at all. Belfast is the most generous city, with more than 9 in 10 (92%) people saying they would always leave a tip in a restaurant, followed by residents in Glasgow (91%), and London (89%). People in Sheffield would be least likely to leave a tip, with just 72% of its residents stating they would always leave extra for gratuity. The data also shows how 43% of people said they feel uncomfortable when a service charge is automatically added to their bill, and over a quarter (26%) will not leave a tip if they don’t believe it will go to the individual that served them.
One in 10 people admit they would ‘rather keep the money for themselves’ than add it to the bill, and a further 10% said they always leave a tip because they think it’s ‘polite’ and ‘the right thing to do’. People’s tipping habits do, however, change when abroad, suggesting that generosity is increased when on holiday. For example, just 6% of respondents said they don’t leave a tip in a restaurant when on holiday, compared to almost a quarter (24%) that don’t when dining in the UK. Men and women also tend to become more generous towards other services abroad and tend to tip hotel staff 50% more when on holiday than they would to hotel staff in the UK. (34% vs 15%.) This is also the case for bar staff, with just 12% of people tipping them in the UK and 20% doing so when abroad.
The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.
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The Real Winners and Losers From Theresa May’s Deal Sales of Flavoured Gin “Up A Whopping 751%” And regaining control of fishing waters, where 60% of fish are today landed by non-UK boats, would also be delayed – probably forever, as our hopelessly pro-EU negotiating team bargain away coastal livelihoods for a ha’porth of tar.
Germany and France, as the main beneficiaries of the sclerotic eurozone economy, will suffer most. Cars, wine, cheese, hundreds of other products and continental holidays will all be in the firing line of irate UK customers – reparations which are perceived to be unjust cause deep wounds in the human psyche.
Wethersoon Charmain Tim Martin has spoken out criticising Prime Minister to reason May’s attempts to get her “Brexit” deal through parliament. Having been rejected three times with the possibility of it coming before Parliament for time Tim Martin says : “If the PM’s deal is approved, the public will shun EU suppliers – and UK companies which promoted Project Fear” says Tim Martin” You don’t have to be a marketing genius to work out that angry British consumers will turn against EU companies, as well as UK politicians, if we end up paying reparations of £39 billion to Brussels, for which there is no legal liability, as a result of Theresa May’s ‘deal’. The deal offers nothing in return, just the agony of further prolonged negotiations – and it has already been rejected three times by Parliament. Wetherspoon has already switched from French and German brandy, champagne and beer to UK, American and Australian alternatives, with excellent results – there is pent-up demand for products from countries which support the aspirations implicit in Brexit. Worse, the deal means that every shopping trip by a Brit will result in continued high prices, as we stay indefinitely in the protectionist customs union, resulting in invisible quotas and import taxes (tariffs) for oranges, rice, bananas, Aussie wine, children’s clothes and over 12,000 other products. Tariffs are collected by the UK government and sent to Brussels, costing shoppers billions every year.
But consumers will also vent their wrath on UK companies and organisations which have paved the way for the deal – or, more damagingly, for a permanent customs union – by orchestrating Project Fear. The absurd scare stories and falsehoods haven’t generally fooled the public, but they appear to have hoodwinked gullible politicians, civil servants and the press. Organisations like the CBI, the Food and Drink Federation (FDF) and the British Retail Consortium (BRC), representing businesses which are too lazy to think for themselves, have repeatedly made false claims about the imaginary dangers of leaving the EU without a deal, and of trading on World Trade Organisation (WTO) terms. The CBI has been the main promoter of rule from Brussels, helping to convince the government in the 1990s to join the disastrous exchange rate mechanism, which brought the country to the verge of economic collapse. It then urged us to join the euro and its current chief, Carolyn Fairbairn, relentlessly issued apocalyptic warnings about voting leave and, more recently, about the need for a deal at any cost – an economically illiterate concept. The BRC has adopted the same tone. Its chief executive, Helen Dickinson, misleadingly told the press in 2017 that from 30 March 2019 “imported goods will be subject to higher tariffs…For consumers this means higher prices.” Dickinson upped the ante in 2018, saying that “a No-Deal Brexit” would mean “reduced availability and higher prices of food and medicine…and a VAT bombshell for businesses”.
Ian Wright of the FDF, in the latest of many similar interventions, repeated the mendacious mantra on BBC TV last week that no deal would mean empty shelves and higher tariffs. Company bosses have also been personally involved in these falsehoods. A Sunday Times headline in 2017 said that “Sainsbury’s boss David Tyler warns a ‘no deal’ Brexit would raise the cost of shopping”.
And in 2018 the same publication reported that “Senior executives from some of the big four supermarkets” had warned the Treasury that “a nodeal Brexit would force up the price of the average weekly food shop by as much as 12%”. Notably, none of the major supermarkets sought to distance themselves from these claims. Tesco and Sainsbury’s, for example, may be particularly vulnerable to retaliation from consumers. The europhile John Allan, Tesco chairman, is notoriously negative about Brexit and is also president of the CBI – a poisoned chalice for many of his customers. And Martin Scicluna, chairman of Sainsbury’s, was previously chairman of zealously pro-EU accountants Deloitte, a branch of which is campaigning for a second referendum. The UK public is extremely tolerant of debateand understands that people have diverging views on many issues. However, Project Fear is a propaganda campaign, which has falsely claimed, over a number of years that prices will axiomatically rise in the event of no deal. This proposition is, quite simply, untrue, since no deal allows the UK government to scrap thousands of import tariffs on non-EU imports, which will reduce prices; to save £39 billion; to regain control of fishing and to increase the level of democracy in the country. By propagating false claims, and by undermining the political desire for independence, as expressed in the referendum result, some UK businesses and organisations, along with their EU counterparts, will pay a very high price.
Salisbury Pub At Centre Of Novichok Poisoning Re-Opens
A pub in Salisbury, which became the centre of the nerve agent investigation over a year ago, has reopened on Friday, signalling the town’s return to normality. The Bishop Mill on Bridge Street was of the place where former Russian spy, Sergei Skripal and his daughter Yulia, visited when they were found poisoned with Novichok on a nearby bench.Returning to its original name of The Bishops Mill, the pub was officially opened by Salisbury’s mayor Cllr Mike Osment in a ceremony at 11am, where he was joined by environment minister Therese Coffey and the pub’s general manager Emma Dodge. Visitors were given a tour of the refurbished building, which has undergone a major transformation following a significant investment, and Minister Coffey had the opportunity to pull one of the pub’s very first pints with Salisbury MP John Glen, as the pub’s team welcomed the Salisbury community
back through the doors. Greene King undertook a complete renovation of the building, after it was handed back by DEFRA last year. Given the building’s listed status, this meant planning consent needed to be sought from Wiltshire Council and permission was granted in January, with building work starting in February. The pub also hosted a soft launch during the evening of Thursday 4 April, where local businesses and individuals directly impacted by the Novichok attack were invited for a free meal and drink at the pub to mark its return. Therese Coffey , Environment minister said: “I am absolutely delighted to be here to join the formal reopening of the Bishop’s Mill to customers today. Salisbury and the surrounding area have shown incredible resilience since March last year, and today’s event marks another really important milestone in its return to normality. The government
remains committed to supporting Salisbury as it gets back to business, and I look forward to seeing both the pub and the city thrive as its economic recovery continues.” Emma Dodge, general manager at The Bishops Mill, added: “It’s brilliant to be back open again and I can’t wait to welcome everyone in Salisbury back through the doors. This has been a tough time for our city and it was great to show our appreciation last night for some of the people who have been directly impacted by events of the past year. It’s amazing to see the new-look pub after its investment and the transformation and we’re now looking forward to putting a great venue back at the heart of Salisbury. This has been a tough time for everyone involved and we hope our improvements help give the pub, the city and the wider community a welcome boost for the months and years ahead.”
Consumer Late Night Leisure Spend Increases by Almost £10 Per Head The latest Deltic Night Index reveals that average consumer spend, frequency and duration of late nights out have increased compared to last year. Commissioned by the UK’s leading late night operator The Deltic Group, the Deltic Night Index is a quarterly report that tracks consumer habits relating to the UK’s night time economy. Average consumer spend this quarter rose 15.5% to £68.68, up from £59.49 last year. This was driven by an 11.7% increase in spend on food (£16.20), a 10.3% increase on in-venue drinks spend (£19.25) and a 32.1% increase in transport spend (£12.02). As well as spending more, consumers are also going out slightly more often and staying out for slightly longer compared to last year – 58.1% of consumers go on a night out at least once a week, and the average night out is now 4 hours 35 minutes. Looking at consumers attitudes to their local area, the data shows that respondents feel very positively about their local town or city, and the quantity and quality of leisure options available. When asked how respondents would rate their local town or city for culture and leisure, the response was good: 54.2% rated their typical daytime leisure/activities (including food on the go, bowling, and gyms) as good or amazing – a sentiment felt particularly strongly by the 18-25 year old age bracket (60.1%). The provision of typical evening leisure/ activities (including cinemas and restaurants) is even more popular, with 57.4% citing it as good or amazing. Again, younger respondents (aged 18-21) were more positive here, with almost 7 in 10 (69.0%) agreeing. More than half (50.7%) would rate their local area good or amazing for night time leisure/activities, a figure which rises to 53.1% when looking at those ages 18-55. The data confirms that Brits are satisfied with the calibre of the leisure options available to them – 68.2% agreed that their local casual dining options
are good, while 57.2% and 53.4% said the same about the day and evening, and late-night leisure options respectively. Analysing the data by time highlights that respondents are most happy with the leisure options available to them between noon and 6pm (70.3%). This satisfaction then declines slightly as the hours go by: 65.1% of consumers said they’re happy with options available between 6pm and 11pm, and just over half (51.2%) are satisfied with the provision of late-night leisure options. This final figure is likely to be linked to the fact that only 57.4% of Brits think their local town or city has enough late-night leisure options available to them, compared to 67.6% believing there are enough casual dining options. This is surprising given the ongoing news of casual dining outlet closures across the UK due to a host of macroeconomic pressures including Brexit, business rates and high rents. The general positivity around quantity and quality of local leisure contributes to almost 7 in 10 (69.1%) of Brits feeling proud of their local town or city and again 18-25 year olds (73.1%) feel this more strongly than the other age groups. However, more than 40% (40.6%) feel improvements could be made, the most popular of which being to develop transport links (34.6%), and more eating out (22.1%) and leisure (30.2%) options. Peter Marks, Chief Executive of The Deltic Group commented, “Given the ongoing pressures facing the UK’s retail and leisure industries, it is fantastic – and perhaps surprising – to see that so many Brits feel this positively about their local towns and cities, and the leisure offerings within them. “If anything, it seems that consumers are looking for even more variety, demonstrating just how important it is for operators to work together with local governments and other stakeholders to enrich our towns and cities by providing a great round-the-clock offer for people to enjoy.”
Flavoured gin in sales enjoyed a remarkable 751% increase with Brits purchasing over 73 million bottles of gin, breaking all previous records, with sales worth £2.1 billion. Between January and March 2017 gin sales reached 6.4 million bottles of which 2.6 million, 41%, of those bottles were sold in the month of March. Last year during the same 12-week period 9 million bottles of gin were sold of which 4.7 million, 52%, of those flew off our shelves in March. Sales of alcohol are traditionally slow in the first three months of the year, compared to the summer and the festive season, however there is a noticeable spike in sales in March according to data providers Nielsen. The WSTA’s Market Report revealed gin hit another record high last year with the juniper-based spirit breaking £2 billion in annual sales for the first time. The latest figures show that sales of gin over the 12-week Christmas period (up to 29/12/2018) were up 40% on the same period last year. Add this to the latest value of British gin exports and the quintessentially British spirit was worth over £2.7 billion for the whole of 2018. There are now hundreds of different gin brands to choose from, using a huge range of different botanicals and in the last year a surge of pink gins entering the market. Two years ago, only a handful of brands were making flavoured gin, then last year the category was valued at £165 million, up a whopping 751% on the same period the previous year. In 2018 HMRC records showed that the number of distilleries in England overtook distilleries registered in Scotland for the first time. There are a total of 361 distilleries making spirits in the UK, with 54 opening in 2018 – the equivalent of one a week. 166 distilleries are in England, 160 in Scotland, 19 in Wales and 16 in Northern Ireland. Spirit makers expect to see more bottles sold in March in 2019 than ever before along with a range of gin experiences and gin accessories.
Technology the Key Driver for Sales and Experience Technology is now the key driver boosting revenues and customer experiences in contract catering, largely because today’s techsavvy consumers’ demand it. Our latest catering research reveals the consumer perspective to on-site food services in the workplace: • 82% will buy more often from their workplace canteen with order ahead technology • 70% will visit more frequently if the staff cafeteria operated a personalised loyalty program • 61% don’t visit more often because of queues to pay or be served • 48% said they want to place an order using a phone app By understanding what consumers want from their catering experience, the industry can then consider whether solutions such as cashless payment, order ahead, kiosks, self-scan / selfcheckout and meal plans would encourage their staff to visit more often or change their spending habits. Omnico drives catering revenue and efficiency by enabling customers to order ahead and scan & go at any touchpoint, integrated with Omnico’s POS and customer engagement platform, to boost loyalty and reduce waste. Each product plugs into this platform seamlessly, enhancing existing systems with transformational new functionality and providing businesses with powerful data that ultimately increases customer spend, footfall and loyalty. For further information visit omnicogroup.com or see the advert on page 13.
Caterer, Licensee & Hotelier
Buying or Selling Your Business? Adnan Sajid is corporate finance partner at top 20 accountancy firm UHY Hacker Young. He has specialised in the hospitality sector for many years and has wide experience in advising clients on buying, selling and restructuring their businesses. Here, he gives his tips on maximising the sale value of your business. Businesses in the hospitality sector decide to sell up for a wide variety of reasons; they’re tired, they fancy a change, their circumstances have changed, they want to retire or perhaps another opportunity has come their way. My first reaction is to ask them if they’re sure this is the course they want to follow. There are occasions when selling-up is a gut reaction to a temporary obstacle, as opposed to a carefully thought through strategy. Once I know they’ve made up their mind to sell, my serious questions start.
HAVE YOU GOT A PRICE IN MIND? The first thing to establish is the value of the asset (or assets) for disposal. The vendor is quite likely to have an inflated idea of what the business is actually worth. They usually quote a price rounded-up, based on other sales of other, similar businesses. However, the value of a business in the catering sector is based on a whole host of variables; location, past performance, fixed assets, footfall, social demographics, duration of establishment, reputation, competition, staffing, future prospects and many other factors. The key element is the precise audited performance figures of the enterprise over at least the three previous years (and sometimes more). This will be the first place a prospective buyer and his (or her) due diligence advisors search, to gain an overall picture of what’s on offer. If you don’t have this information to hand, get it, before you even think of moving forward. There could be a great deal of discussion and negotiation of all the elements mentioned above to arrive at a price, or deal. Putting a value on a business that relies on passing trade, for example, will be a different process from one that has a recurring loyal customer pattern of trading,
with contracts in place. A well prepared, methodical set of forecast accounts for 12 and 24 months ahead, with variables and assumptions explained, are also very useful and are now expected by almost every buyer of a certain size. At end of the day, the price of anything is what one party is prepared to offer and another is prepared to accept. There is no such thing a fixed price or value, as each business will have different performance, assets and liabilities.
ARE YOU SELLING A GOING CONCERN, A FIXED ASSET, GOODWILL OR A COMBINATION OF THESE FACTORS? What you have to sell is what you actually own, unencumbered. You may need to examine leases, tenancy or other property encumbrances and obligations, including neighbour issues, then there’s the tricky question of goodwill - the least tangible of your assets. Goodwill is essentially the value your reputation or brand - and brands only exist in the minds of customers, which can change or be changed very rapidly. Be sure to have a clear view of what your brand is worth and be prepared to provide evidence. A word of warning, I recently acted for an upmarket bar chain, that hadn’t realised that the incoming investment structure for a roll out plan would contravene two major landlords’ ‘change of control’ clauses.
YOUR BRAND? Your brand might attach to a family name. Is that for sale, too, even if it’s ‘yours’? In this industry so much can depend on your online presence, brand recognition and the esteem in which you are held across a vast range of digital platforms. Where do you rate with Google, TripAdvisor websites, trust marks and trade comparison sites, for example? Are your own digital sales generation channels current, active, reciprocal, accurate and positive? If not, it might be a good time to do a social media audit and put matters right, before putting your business on the market. Prospective buyers can and will check-out your digital media presence in seconds. Is your website (particularly the images) as good as is can be - and up-to-date? Do you own the con-
tent, code and any content management system data?
UNIQUE CATERING PROPOSITION (UCP)? Your unique catering proposition, i.e. how your food and hospitality products or menu are clearly defined and perceived against your nearest competition and by your customers, is critical. An example of a brand that does this well is American restaurant chain ‘Five Guys’. Its proposition is clear in the mind of its customers, whereas some of the highprofile Gourmet Burger Kitchen chain outlets have failed in defining their proposition and suffered high profile collapses as a result.
WILL YOUR TEAM BE PART OF THE SALE? In the catering and hotel sector, where customer interaction is critical, an important element of the value of your business can rest in the staff you have carefully (and maybe expensively) selected and nurtured over a period of years. Are the key team members tied in, contractually, by being stakeholders or by means of other arrangements? Are you engaging them in the selling process? If not, your buyer might get cold feet. All is not lost, seek advice as to how you might tie staff in as part of the sale preparation process. Finally, staff are human beings, tied in or not, so look at replaceability, and reducing dependence where possible. Without your Head Chef or Operations Director your business’ ability to sustain earnings could fall overnight, and consequently it’s value.
HAVE YOU GOT THE RIGHT ADVISORY TEAM? In the course of a hospitality/catering career you will probably only sell a business once, possibly twice - or at least very infrequently. Be sure you have experienced advisors on your side. A first-rate legal team with appropriate property experience is essential as is an accountant with experience of your sector. Be flexible regarding the deal on offer. It may not be a straightforward cash sale. Be pragmatic and above all, determined. Selling your business may take quite a lot longer than you think. If you’ve been used to running a fast-moving business, you may have to learn a little patience. www.uhy-uk.com/uhy-people/adnan-sajid
National Steak Day Launched to Coincide with British Beef Week
Hospitality foodservice businesses are being urged to sign up to the first National Steak Day. The initiative, launched early this month by American steak restaurant chain Smith & Wollensky, will take place on Thursday, 25 April during British Beef Week. Founder of National Steak Day, Nathan Evans says, “We want to celebrate quality meat and quality steak. We appreciate that both environmentally and for health reasons we need to be eating less red meat but the message we want to communicate is that if you are going to be eating meat you should be consuming the best of the best.” “We created this day to showcase the quality and excellence in our industry to rally together to support steak businesses across London, the U.K. and the Republic of Ireland. ” “With the likes of World Porridge Day and National Doughnut Week in existence, it seems strange that we do not currently have a National Steak Day. ” National Steak Day will bring together the top steak restaurants across London, the U.K. and the Republic of Ireland to cement this day in the nation’s minds. By creating an alliance with other renowned steak restaurants, they will ensure that lovers of steak receive only the best and most exciting steak available. To be part of National Steak Day foodservice outlets must offer one steak on their menu at a 25% discount for the day or a special menu with added value for the customer. Steak businesses will receive their own dedicated page which will showcase their steak offerings. The website will be available all year round with participants being able to add menus and news throughout the year. The website is set to fully launch on Monday 15 March. For more details, visit www.thenationalsteakday.com
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Daewoo KOM9P11 Light Duty 1100w Programmable Touch Control Commercial Microwave
Daewoo KOM9M11S Light Duty 1100w Manual Dial Control Commercial Microwave
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Daewoo KOM9M11S Features Include: • 1100w Microwave Output Power • 29 Litre (1.02 cu.ft) Oven Capacity • Separate Start Button • 5 Power Levels • 10 Minute Select Timer Dial • Sealed-in Ceramic Base for Easy Cleaning • Stainless Steel Cavity/Cabinet • 3 Year Manufacturers on-site Warranty
The stand out feature in the specification for the Daewoo KOM9M11S 1100w Light Duty Manual Control Commercial Microwave is its separate start button; a simple sounding addition which dramatically reduces damage caused to the microwave, essentially lengthening its lifespan. The high level of power that a commercial microwave oven is able to produce makes it particularly at risk of damage if it is operated without food inside; a situation that a separate start button greatly helps to avoid.
Also available in 60htz versions for marine application
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Daewoo KOM9F85 Heavy Duty 1850w Touch Control Commercial Microwave complete with CPS6A Microsave Cavity Liner
Daewoo KOM9F50 complete with CPS6A Microsave Cavity Liner features include:
Daewoo KOM9F85 complete with CPS6A Microsave Cavity Liner features include:
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• NSF Approved Microsave Cavity Liner keeping the cavity clean as well as helping to avoid costly repairs and downtime.
• 1500w Microwave Oven Power
Offering reliable, exceptionally high quality performance for commercial catering concerns, the Daewoo KOM9F50 1500w Medium/Heavy Duty Touch Control Commercial Microwave delivers exceptional value for its comparatively reasonable price. Minimum training or instruction is needed to use this commercial microwave oven directly out of the box; even programming this microwave is a cinch! Further adding to this Daewoo commercial microwave’s value is its stainless steel construction, which increases lifespan, while also ensuring that it remains easy to clean and maintain.
• Top and Bottom Feed Magentron for Even Cooking • 27 Litre (0.95 cu.ft) Oven Capacity • Double Quantity Facility • Top Mounted Touch Controls with Braille. Easy to Use and Programmable • Stainless Steel Cavity/Cabinet • 3 Year Manufacturers on-site Warranty
• 1850w Microwave Oven Power
The Daewoo KOM9F85 is designed for heavy duty commercial and industrial locations. It has a dual emission top and bottom energy feed. It has a 1850W power output and 27 litre capacity. This commercial microwave oven is built to last, featuring an easy to maintain stainless steel cavity/cabinet which is additionally protected with a cavity liner, as well as a 3 year manufacturer’s on-site warranty. The Microsave Cavity Liner saves you time and money by protecting the interior of your commercial microwave oven from spills and burnt food particles; reducing the chance of damage and increasing hygiene
• Top and Bottom Feed Magentron for Even Cooking • 27 Litre (0.95 cu.ft) Oven Capacity • Double Quantity Facility • Top Mounted Touch Controls with Braille. Easy to Use and Programmable • Stainless Steel Cavity/Cabinet • 3 Year Manufacturers on-site Warranty
Growth in Thai Cuisine As Chinese and Spanish Restaurants Lose Favour Britain’s high streets have seen numbers of Thai, American, Mexican and Japanese managed restaurants soar over the past five years, while Chinese and Spanish managed restaurants appear to be on the decline. According to research for the ongoing Market Growth Monitor from CGA and AlixPartners, the quarterly review of licensed premises in Britain, Thai managed restaurants have more than doubled in the five years to December 2018—leaping 123% from 66 to 147 following the rise of brands such as Giggling Squid and Rosa’s, as well as smaller operators. The data—tracking outlets that are part of a pub or restaurant chain rather than independents—reveals that numbers of American themed restaurants jumped by 73% from 535 in December 2013 to 925 in December 2018, with barbecue-style and burger concepts among the biggest drivers. Interestingly, CGA data sees that the consumer focus on health-conscious foods means outlets have seen a decline of -1.4% within the last year. Mexican restaurants meanwhile rose by 49% to 370 outlets, thanks to the expansion of popular concepts such as Wahaca, Barburrito and Tortilla. The number of Japanese sites climbed nearly as fast at 44% to 305, driven by sushi specialists such as YO! Sushi. The trends are reinforced by data from CGA’s BrandTrack survey of consumers, which shows how interest in Thai, Mexican and Japanese food all increased between 2017 and 2018. Market Growth Monitor figures also reveal steep rises in the number of Caribbean, Greek and Middle Eastern managed restaurants, though these were from much lower bases. At the other end of the scale, CGA’s data shows a 44% five-year drop in the number of Chinese managed restaurant numbers to just 61, and a 26% dip in those specializing in Spanish food to 64. CGA’s business unit director for food and retail Karl Chessell said: “This is an example of the fast-changing tastes of British diners. As consumers broaden their horizons with travel they are discovering many new cuisines and are bringing their appetite for fresh flavours back home. This trend is particularly obvious in the Asian sec-
tor, where food knowledge has gone way beyond Chinese, and interest in Thai, Japanese and a repertoire of other cuisines is soaring. The healthy aspects of these foods may well be another factor in their popularity.” He added: “The rise of managed Mexican restaurants shows the appeal of bold, spicy flavours. Many Mexican brands have also benefited from factors of convenience and location, which CGA data consistently shows to be big drivers of restaurant choice. Our new Business Leaders’ Survey tips premium fast food, flexible formats and street food style operators as likely to thrive in 2019—and Mexican food plays very well to all three segments. Spanish food, meanwhile, has probably been another victim of the huge diversification of food tastes, though of course some Spanish brands continue to thrive.” AlixPartners managing director Graeme Smith said: “The Asian-led part of the restaurant market is of particular interest to investors given its current popularity among consumers and is ripe for further M&A activity. There is more careful focus on what sets a brand apart from its peers and a clamour to acquire the best-in-class brand in each vertical and cuisine. “We would expect to see Private Equity be increasingly active in the segment of the market, following the consumer-led demand. Trade buyers may well compete here to add Asian brands to their stable in the wake of the acquisition of Wagamama by TRG. For the more established segments we would also expect more and more brands to be turning their attention overseas to increase their expansion options.” Market Growth Monitor data shows that Italian remains by far the most common type of cuisine in managed restaurants, with numbers rising 12% to 1,923 in the five years to December 2018. But the figure has been trimmed by 4% in the last year, as several Italian brands, including Jamie’s Italian and Prezzo, have closed a large number of outlets as high streets reach saturation point. Across the board, the Market Growth Monitor reveals the number of managed restaurants is now in decline for the first time in 14 years.
New Funding Boost to Support Rural Pubs Rural pubs across England will be expanded to include Post Office facilities, grocery shops and libraries thanks to £188,000 of government funding. Minister Jake Berry announced earlier this week that 76 new projects will receive money through Pub is The Hub, a ground-breaking organisation that supports rural pubs to diversify and help pubs bring communities together by expanding their services beyond food and drink. Community Pubs Minister Jake Berry MP said: "Our pubs are at the heart of local communities supporting thousands of jobs and providing places for local residents to not only enjoy a pint, but also to get together. "The encouragement, advice and support given by the Pub is The Hub is proving invaluable in helping rural pubs expand their offer. "Pubs are not only places to drink but also home to essential community services and providing welcome meeting places to help tackle rural isolation." John Longden, Chief Executive of
Government and independent trust Power to Change, the More Than a Pub programme was a £4 million Community Pub Business Support programme established to help support community ownership of pubs "Services and activities delivered in England. by professional pub licensees (landMore than 2,000 much loved pubs lords) through their businesses can across England are listed as an Asset provide a wide range of benefits; of Community Value giving them basic groceries, library books, train- added protection, including regulars ing courses, outlets for local supplitaking over the running of their local ers and new jobs – all delivering pub. improved levels of well-being At Budget 2018, the government through vital social connections." announced a third off eligible retailToday, the minister will be writing er’s business rates bills for 2 years to all the major players in the pubs from April 2019 for properties with and drinks industry, urging them to a rateable value below £51,000. This join government in supporting village is available to a range of retail proplocals right across the country. erties including pubs, worth an estimated £1 billion and will help Government support for Pub is community pubs to thrive. The Hub now totals well over £500,000 and includes funding The 76 projects who will receive towards its Community Services money through Pub is The Hub are Fund to help local pub licensees to crucial to empowering local people across the country. better understand the needs of locals and deliver on these as best as For more information on Pub is possible. The Hub and how to access support for your local go to Jointly funded by the Ministry of www.pubisthehub.org.uk Housing, Communities and Local Pub is The Hub said:
"This funding will be welcomed by many projects and will be a huge boost for thousands of people living in, and visiting, rural communities.
The Prince of Wales Pays Tribute to St Austell Brewery His Royal Highness The Duke of Cornwall visited St Austell Brewery earlier this month in celebration of Tribute Pale Ale’s 20th anniversary and in recognition of the company’s Queen’s Award for Enterprise. The brewery was awarded the honour last year, for sustainable development initiatives across its operations. During the visit, St Austell Brewery’s Chief Executive, James Staughton and Head Brewer, Roger Ryman accompanied The Prince on a tour of the brewhouse, where he met members of the brewing team and local barley suppliers. His Royal Highness then met the family brewer’s long-standing employees, apprentices and licensees from across the company’s pub estate. He also spoke with members of the St Austell Bay Economic Forum (SABEF) – chaired by James Staughton – which has been awarded funding to rejuvenate the town, and surrounding areas, through inspiring horticultural and ceramic links. The Prince was also introduced to representatives from ‘Pub is The Hub’, the not-for-profit organisation he
founded to improve community services and activities. His Royal Highness officially launched the charity during his last visit to St Austell Brewery in 2001 when the Company celebrated its 150th Anniversary. In recognition of Tribute’s 20th anniversary, and to mark the royal visit, The Prince was invited to unveil a special ceramic tankard designed by Emma Bridgewater CBE – a collaborator with the St Austell Bay Economic Forum. The tankard symbolises the reconnection between St Austell, the home of china clay in the UK and Emma Bridgewater’s home town, Stoke-on-Trent – a town celebrated worldwide for its potteries. His Royal Highness was also shown how to pour the perfect pint of the brewer’s flagship beer, Tribute Pale Ale, by one of St Austell Brewery’s apprentices. On his departure, The Prince was gifted a birch tree, a twin of which will be planted in the centre of St Austell to mark the royal visit.
Caterer, Licensee & Hotelier
9.8% Inflation as Foodservice Price Index Hits All-Time High Talisker Launches Wild Spirit Whisky
CGA and Prestige Purchasing’s Foodservice Price Index (FPI) for March recorded the highest levels of inflation among ingredient prices since the dataset’s beginning four years ago. The FPI revealed that food prices on the whole had risen by 9.8% year on year across the month. Inflation remained high in a number of categories, including fish and fruit. The Fish category saw much of the increase down to difficulties in the North Sea, where poor weather has kept ships off key fishing grounds for long periods and reduced catches. Fishing vessels have already been limited to lower quotas for cod and haddock over the last year, and recent weather conditions have only compounded the impact, resulting in a high level of inflation against the same time last year. Inflation in the Fruit category also remained high in this month but is expected to ease as we move into spring and summer and the UK’s reliance on imports reduces. Similarly, dairy commodities, while still up compared to 12 months ago, have also started to fall, and are expected to continue doing so as we head into the peak production season of the spring flush. The Oils & Fats category of the Index continues to trend downwards and now sits below levels at March 2018. Major food oil commodities are tracking below price levels of last year, helped by strong import volumes into the European Union in recent months. The fall in UK butter prices seen since last October has also contributed to the drop in inflation for this category. The Meat category of the Index has fallen again this month, as it
recovers from the peak of Christmas demand. Pork and lamb prices remain down from this time last year, but demand for certain products, such as bacon, has seen some recent uplifts, with reports of some stockpiling in the lead-up to Brexit.
Tour And Bartender Competition
Fiona Speakman, CGA Client Director – Food, said: “The challenge of inflation in the foodservice sector intensified yet again this month, with prices of important items like fish and fruit running at high levels. Combined with Brexit-related economic uncertainty, patchy consumer confidence and various supply issues, it is making forecasting extremely difficult for operators across the industry. Whatever the eventual outcome of Brexit negotiations, it will be absolutely crucial in the coming months for all firms to stay right on top of both business-side and consumer-side trends and make their purchasing strategies as sharp as possible.”
Diageo Reserve’s premium scotch whisky from the Isle of Skye, Talisker, has announced the launch of an all-new Talisker bartender training programme and competition. Launched on April 1st, the ‘Wild Spirit Whisky Tour’ is a progressive evolution of the brand’s Race to Skye competition. The tour will educate bartenders on the unique history, production and characteristics of Talisker and explore Wild Spirit cocktail techniques, whilst giving the opportunity to win the ultimate Wild Spirit experience. The bespoke Wild Spirit training is built on Talisker’s Made by the Sea campaign and invites bartenders to harness the wild elements, environment, spirit and attitude of the whisky’s home on the remote and rugged Isle of Skye to share with guests through liquid creativity. The sessions will be designed and delivered by Talisker Brand Ambassador and double World Class Global Finalist, Jason Clark, who is embarking on a UK-wide ‘Wild Spirit Whisky Tour’ of 16 seaside locations and other key cities. Starting its tour on the Isle of Skye, the training sessions will delve deep into the brand’s history, production methods and characteristics, followed by a liquid tasting of the Talisker range, including some rare expressions. Jason will also showcase Talisker cocktails using the brand’s Wild Spirit techniques, from simple classics through to intricate creations utilising foraging, home growing, seasonality and exotic local ingredients and flavours reminiscent of those experienced in the Great British outdoors. Following the sessions, from 20th April to 15th May, bartenders across the UK will be invited to submit a Talisker Wild Spirit serve and add it to the menu in their bar for a minimum of eight weeks. The three bars chosen by the judges that best amplify Talisker’s Wild Spirit will win a Talisker Wild Spirit adventure for three members of staff. The top 80 bars that activate a Wild Spirit cocktail will also win a limited-edition Talisker Whisky Aficionado bag designed for tasting and creating Talisker drinks in the great outdoors. More details on how to enter the competition will be announced ahead of the opening period. Jason Clark, who will be camping in a Talisker Land Rover Highland Defender in each location and capturing his journey along the way, commented: “We believe there’s a special character created by the wild seas of Skye – call it grit, call it determination, call it a ‘Wild Spirit’. What does Wild Spirit mean in the on-trade? It means bringing outdoor adventure and natural elements to guests in bars so they can smell, touch and taste it from the comfort of their bar stool. “For two years running, Talisker’s Race to Skye competition was a huge success and we’ve been delighted with the support and excitement received from the nation’s bartenders. This year, we’ve mixed things up a little and have advanced the event into an all-new training program and competition, the Talisker Wild Spirit Whisky Tour, which aims to reach and engage as many bartenders as possible.” The Talisker Wild Spirit Whisky Tour will take place between April 1st and 20th April. To see the full schedule and sign up, bartenders should visit https://taliskerwildspirit.events.idloom.com. Follow Jason’s journey on Instagram @drinks_geek.
Shaun Allen, Chief Executive at Prestige Purchasing, said: “Food prices in the sector have been consistently tracking at higher levels for nearly a year, and the latest inflation level of almost 10% this month reflects the extent of how much the supply markets have been impacted compared to the same period last year. However the outlook on inflation is looking more positive for operators, as the Foodservice Price Index has fallen slightly over the past two months, indicating that inflation in the sector looks to have peaked and is forecast to drop back over the coming months, subject still of course that the outcome of Brexit does not lead to major disruption to availability of products from the EU and introduction of WTO tariffs.”
Club Soda Announces Mindful Drinking Digital Programme
Club Soda, the mindful drinking movement, is working alongside brewer Budweiser Brewing Group UK&I to develop a new digital behaviour change tool for those working in food and drink. The online tool is designed specifically for those working in the hospitality sector who want to change their drinking habits, whether cutting down or going alcohol-free. Club Soda was keen to partner with Budweiser Brewery Group UK&I on this project, as they recognised the brewer’s commitment to foster a smart drinking culture in the UK, aligned with their own mission to create a world where nobody feels out of place if they are not drinking alcohol. The tool will be the UK’s first behavioural science-based online tool for mindful drinking and draws on successful tools in other areas of preventive and self-guided health, such as diet and mental health, as well as input from Club Soda’s 30,000 members, and the knowledge gained over four years of working online with people looking to change their drinking habits. With financial backing from Budweiser Brewing Group UK&I and research funding from the Wellcome Trust, in collaboration with Big Society Capital, Bethnal Green Ventures and Zinc, a pilot of the programme will be
launched later in 2019, targeted at people working in the hospitality sector.
According to official data, the two occupations with the highest rates of harmful drinking are bar staff and publicans and managers of licensed premises. Furthermore, Club Soda members who work in the hospitality sector have said that having the confidence to change their drinking habits can often be challenging. There are also few options for the industry to signpost people to, and that are available to suit the sometimes irregular hours. The programme will be designed to support people who want to change their drinking, by providing content, including daily articles with weekly missions and booster packs, and support such as goal setting, tracking and coaching, and by enabling participants to develop the skills and confidence to adopt a more mindful approach to drinking. The aim of the programme is that it will be used alongside other digital health tools employed by individuals themselves, like health and fitness tracking apps and via employers’ existing wellness programmes. Club Soda co-founder, Laura Willoughby MBE said: “A growing number of Club Soda
members work in the hospitality industry and find their drinking can creep up over time. And their working environment can make it more difficult when wanting to drink more mindfully. People want to stay in the career they love, but also stay healthy and happy. We want to give the hospitality sector a solution that is tailor-made for the industry, and that everyone can signpost staff to with confidence.” Andrew Whiting, Director of Legal and Corporate Affairs, Budweiser Brewing Group UK&I said: “This joint project with Club Soda supports our ambition to foster a smart drinking culture in the UK, as well as our focus on changing social norms around harmful drinking. We are excited about the opportunities this presents for our customers in the hospitality sector as a way to encourage mindful drinking habits among their staff.” Club Soda has also received a grant from The Wellcome Trust to carry out face-to-face research with hospitality industry participants, including through a storytelling workshop, which is taking place in central London on 16th April. Anyone working in the food and drink sector who is interested in taking part in the workshop can register here: clubsoda.me/MindfulDrinkingWorkshop
The Summer Outdoor Leisure Exhibition The Summer Outdoor Leisure Exhibition or for those in the know SOLEX, will be opening its doors to the most influential buyers from within the garden industry on 9th July 2019. It will be packed full of the freshest designs from 60 LOFA members, with the full A-Z and everything in between that the outdoor and leisure industry has to offer.
The SOLEX exhibition is all under one roof, and in one hall, so you won’t have to walk for miles and miles to find the most inspirational and innovative products for the 2020 season. In fact it is a great place to do business, this relaxed and friendly exhibition is where you can establish new relationships and develop existing ones. So, whether you are a garden centre, a retail outlet, department store or multiple retailer, SOLEX has everything you could possibly want or need. SOLEX has two new features this year, a brand-new
product area for Barbecues and Firepits and another one for Outdoor Living which provides a sneak-peak at the new trends for 2020. There is also a contemporary new SOLEX lounge, a great place to relax, chill out and unwind, serving refreshments to all visitors throughout the three show days. What is really exciting is that SOLEX is growing year on year! We forecast an increase of over 10% in floor space and have already exceeded 2018 space which is brilliant news , plus (drum role) we have 6 brand new exhibitors who are taking a total of 635sqm of space, final numbers aren’t in yet but we know that the event is going to be bigger and better than 2018, which is extremely positive for the future of SOLEX. SOLEX is the retailers essential garden event of the year. Hall 5 | Venue - NEC | 9-11 July 2019
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 buildup 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 www.ckdirect.co.uk/ product/ozocube/ or see the advert on the back cover.
Lifesystems for CRUSTACEANS Homarium UK of the foremost supplier of lobster tanks in the United Kingdom. Homarium UK offer a unique range of lobster and shellfish display equipment to the restaurant sector and fish retailers. Widely used on the continent these lobster tanks are now available in the United Kingdom in standard or bespoke custom designs to match your image and premises needs our range of lobster and shellfish displays are specifically designed for the purpose of maximum custom impact and optimum conditions for crustaceans and shellfish. We are a UK based in Southampton and offer a nationwide delivery and installation service.
Lobster Tanks For Hire from as little as
£5 per day*
Oceane Capacity up to
Eurobox Capacity up to
*Terms and Conditions apply
“We discovered these display tanks when we were in Belgium in 2002 and were immediately impressed by their appearance and clever use of technology, and extremely simple maintenance over 5000 of these tanks and our currently in use particularly on the continent but now are becoming more and more popular in the United Kingdom.”
Cascade Capacity up to
Ruby Capacity up to
Tel: 07711 188045 See the full range at www.homarium.uk.com
Amelia Ng Wins Wing Yip Young Chef of the Year 2019 Homarium UK - High Quality Life Systems For Crustaceans some excellent advice along the way. It’s an experience I won’t forget and one that I’ll take with me throughout my career.”
Finalists were required to submit two oriental dishes – a street food starter and a main course presented in a bowl.
Amelia Ng from Manor House Hotel has won the coveted title of Wing Yip Young Chef of the Year 2019. Amelia, beat 14 finalists who battled it out at University College Birmingham (UCB) earlier thuis month. Now in its seventh year, the competition saw a record number of entries, all of whom demonstrated great talent and creative flair. This year’s competition challenged applicants to submit a traditional streetfood dish and a main course of their choice served in a bowl. Putting Amelia and the other finalists through their paces was an elite panel of judges, including President of the British Culinary Federation, Peter Griffiths MBE, Michelin starred chef Glynn Purnell, and restaurateur, Larkin Cen.
Amelia wowed the judges with her starter dish of Black Sesame Bao Bun with Crispy Challons Duck and Spiced Plum and a main of Huntsham Farm Pork and Prawn Wontons served with egg noodles, lotus root, pak choi, Chinese leaf, pork and shitake broth.
What is an Homarium? Well, a little lesson in history...
Close runners up in this year’s competition were Sophie Botting from House of Commons securing second place, and Ryan Hyslop from South and City College Birmingham, Bournville Campus, who came third.
Due to a chilled and filtered, closed watercircuit, the animals are stored in optimal conditions in a fresh- or seawater environment.
An homarium is a life system for shellfish. The company “Homarium” was founded in 1975 in Belgium to build these life systems for shellfish. During the years, the name of the company has even become the common word for this life system in the leading “Van Dale” dictionary, comparable to generic names lile “Bic” , “Jeep”, “Kodak”…
Peter Griffiths said: “This year was incredibly tough for the contestants but the judges and I were very impressed with the high standards brought to the table. “Given the increasing popularity in street food, we incorporated a specific street food inspired course this year and each student exceeded our expectations with their dishes.
In many restaurants, fishshops and supermarket, you will find a homarium. On the continent it is even a common tradition to pick the lobster of your choice out of the homarium tank ! Not only lobsters feel 'at home' in a homarium, also crab, langoustine, crayfish, crawfish, spiny lobster and rock lobster. Even fish as trout, eel, turbot can be held in a perfect condition in a homarium.
“Amelia demonstrated an excellent working method and good depth of oriental flavours and clearly put in a lot of hard work and practise in the run up to the competition.”
Present times... Homarium has become market leader in the Benelux in life systems for shellfish. Long time specialization in construction and filter techniques has resulted in a stable and well-built system and adapted to the present trends in design.
Wing Yip Director Ennevor Yap, who oversaw the competition, added: “The Young Chef competition is something which is very close to our hearts.
The future... Homarium wants to hold its gained leader position and will continue to innovate and specialize. Hence, Homarium stays your trustworthy and stable partner for lifsystems for shellfish.
“I heard about this competition from my mentor Ed Marsh and have been working very hard preparing over the last couple of months. I was thrilled to have made the final but to win the title is just incredible.
“We’re extremely passionate about championing aspiring young chefs from all over the country, and the competition offers an amazing platform for anyone who is passionate about cooking, whether that’s oriental or any other type of cuisine.
“The competition presented lots of challenges, but I’m so pleased that all my hard work paid off. The judges were brilliant and offered
“On behalf of everyone at Wing Yip, we’d like to congratulate Amelia and wish her all the best with her future endeavours.”
Homarium UK is delighted to supply some of the finest dining establishments in the country, with a recent installation at Smith’s of Ongar, a name that has become synonymous with fine dining and quality service ,with a reputation that has been building for more than 50 years. Priding themselves on their motto ‘Famous for fish’ Homarium UK are delighted to install a second Homarium tank.
Amelia has been awarded with the 2019 title, winning a £750 cash prize and a stage with Larkin Cen at his Bristol restaurant, Woky Ko. Amelia said: “I am thrilled to have won Wing Yip Young Chef of the Year, especially given the standard of the other finalists.
JURA is a luxury, Swiss coffee machine manufacturer, specialising in bean-to-cup technology. Designed and engineered in Switzerland, each handcrafted machine offers a range of speciality coffees, intelligent technology and stunning design. The brand is renowned for a creating a premium coffee experience; all it takes is the touch of a button to enjoy freshly prepared coffee at any time of the day. For further information, please visit uk.jura.com or see the advert on page 12.
New Podcast From Premier Foods Foodservice Team Tackles The Industry’s Pressing Issues A new podcast from the Premier Foods Foodservice team will explore some of the foodservice industry’s most pressing issues, from future trends to mental health and women in the industry. The biweekly podcast is hosted by Sarah Robb, Foodservice Channel Marketing Manager at Premier Foods, along with co-host Karen Fewell, industry commentator and founder of experimental marketing agency Digital Blonde. A series of special guests will join the hosts to offer guidance and insight in each episode. Entitled ‘The Foodservice Podcast’, its hosts are keen to stress that it is anything but your average industry podcast. Each episode features candid conversations with an expert guest, recorded over a meal or eating experience that reflects the guest’s specialism. This unconventional approach ensures that The Foodservice Podcast delivers a truly unique and honest look at the issues. Sarah Robb of Premier Foods explained: “The Foodservice Podcast is all about celebrating the industry and the amazing people within it. Premier Foods has a strong connection to a range of different sectors within the foodservice industry, whether that’s school catering, care catering or pubs. We were keen to do something meaningful and useful for all our customers. We have some fascinating guests lined up, who will each be giving listeners a deeper understanding of a particular aspect of foodservice. Every episode really is thought-
provoking, there’s something to learn whatever your role in the industry.” Co-host Karen Fewell continued: “Having met and got to know so many passionate and knowledgeable people during my years in the industry, I know that some of the best conversations happen when people get together over food. And, with the growing popularity of podcasts, bringing these two concepts together is something very exciting. The way in which we consume information is changing – people want to learn on the go, whether that’s at the gym, commuting or even cooking a meal. The Foodservice Podcast is perfectly placed to answer this demand. I’m thrilled to be part of something so fresh and different for the industry.” The first episode is already out and available to download and listen to now, featuring renowned industry advisor and consultant Simon Stenning, Founder of FutureFoodservice.com. Over a lunchtime discussion, Simon shares his predictions for 2019 and beyond, detailing forthcoming challenges for the industry and how operators can get their offering right and futureproof their business. The Foodservice Podcast from Premier Foods has already begun receiving positive feedback from industry peers. It’s available on iTunes, Spotify and several other popular podcast providers.
CESA Announces Winners of the Light Equipment and Tableware Awards CESA’s Light Equipment and Tableware (LET) Awards celebrate the distributors and sales people who make the industry tick. Announced during the annual LET Forum, there’s also a special accolade for someone who has made a significant contribution to the LET industry, in the shape of the CESA Donald Bird Award. The awards are voted for by members of the CESA LET Group. This year the Forum took place at Whittlebury Hall Hotel, Towcester, March 19-20, and the awards dinner was attended by around 130 suppliers, distributors and VIPs. Steve Goodliff, the chair of the CESA LET Group, announced the winners. The Distributor Cup recognises the distributor who has done most to support the promotion and sales of light equipment and tableware over the past year. The shortlist included Lockhart Catering Equipment and Parsley in Time. However, it was won by Alliance Disposables for the third year running, with Steve Abbott and Carole Halliwell on hand to accept the trophy on behalf of their team. Amongst other things, voters commented on Alliance’s increased sales growth, the breadth of the range and the company’s receptiveness to new product ideas. The Sales Professional of the Year is all
See the advert on the facing page for further details.
about an individual who has contributed most to sales of utensils and smallwares. Although Ben Clarke nearly made it a double for Alliance, the winner was Antony Chaplain from Brakes Catering Equipment. A colleague commented that what makes Antony a standout professional is the way he is responsive to customers, and how he looks at new and innovative ways to approach the market. The CESA Donald Bird Award was given to John Gilbert who was the driving force behind the growth of Gilberts (‘big in little things’ as the company was described). “John has always championed light equipment and has unbelievable passion and enthusiasm,” said Steve Goodliff. Entering his 90s, and officially retired, John’s enthusiasm for the industry hasn’t waned and his support continues, including the sponsorship of the recently launched CESA Apprentice Award. The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the catering equipment industry, representing over 190 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk
Regale Microwave Ovens Ltd Regale Microwave Ovens Ltd are proud to announce that they have been appointed sole distributor for the UK and Ireland for the commercial microwave oven range of Daewoo microwaves. Patrick Bray and Barry Clark set up Regale Microwave Ovens Ltd in 1983 and have gone from strength to strength in being the ONLY independent commercial microwave oven specialists in the UK with over 70 years practical knowledge and experience in commercial microwave ovens between them. Barry Clark, Research and Development Director said “Being factory trained engineers we only specialise in commercial microwave ovens and have experienced the problems that users in busy kitchens suffer and try to help develop ideas such as the Microsave® Cavity Liners to save Cleaning time, Down-time and unnecessary repairs to microwaves under constant pressure - sometimes twelve hours a day! We also understand the back-up and advice users need to make sure that they are using the correct power levels and quality of microwave that they need to purchase. What is the point in buying a piece of equipment that is incapable of handling high pressure work and finding that the equipment purchased keeps breaking down due to not being able to perform correctly. We have come across instances whereby a microwave of only 1000watt output has been purchased purely on price and not 1850watts which was really needed. Telephone 01329 285518 – firstname.lastname@example.org – www.regale.co.uk – www.microsave.co.uk See the advert on page 14 for details
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 email@example.com or firstname.lastname@example.org See the advert on page 7 for further details.
Products and Services
Common Sense With iMettos Commercial Catering Equipment 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! www.hfesigns.co.uk or see the advert on page 7.
iMettos Limited is aiming to bring changes to your catering equipment with a range of high quality products and greater prices. Our products are famous on the latest technology design, durable construction, ensuring maximum customer satisfaction and reliability. iMettos catering equipment will be a lead player in running a successful pub, restaurant, hotel and contract catering company/business, iMettos offers a huge range of cooking equipment, kitchen equipment, barware, stainless furniture and warming appliances to ensure your business runs smoothly and efficiently. Our expert technical team designs and develops our products and brand with professional product knowledge and long standing experience. In the manufacturing process we put special attention on using only top class
materials and make the latest technologies available for our production. All iMettos product are covered with a Manufacturers 2 Years Parts and Labour Warranty back to base. DISCOUNTS AVAILABLE TO ALL NEW CUSTOMERS
Follow us on: Facebook, Twitter and Instagram. www.imettos.co.uk E-Mail: email@example.com Tel: 01908 083636 or see the advert on page 8.
Scarlet: The Hot New Grab And Go Merchandiser
Williams Refrigeration adds new dimension to its grab and go range with Scarlet Multideck heated multideck Williams has added to its established Gem range of market leading grab and go merchandisers with the launch of its first heated model, the Scarlet Multideck. Combining the same sleek style as its refrigerated counterparts with the ability to keep accurate, safe temperature control, the Scarlet Multideck offers an eye-catching display unit for pre-cooked hot foods. Central to the operation of all grab and go merchandisers is food safety, and the Scarlet maintains reliable, consistent and safe temperature with its infra-red quartz halogen lamps. This system provides instant and consistent heat, maintaining the ideal holding temperature of 65°C - 70°C for hot foods such as pasties, sausage rolls, soups and pies. Food is displayed on the Scarlet’s three tilted shelves and the interior base, with each having an individually controlled temperature setting.
This makes it possible to safely store different foods at their required temperatures. Mobility is a breeze with double wheel castors for easy positioning, while optional rear doors give staff easy access for restocking. An ultra-quiet operating noise level of 35db ensures a peaceful browsing environment for customers. Full-length LED lighting is partnered with a polished foodsafe stainless steel interior, providing an eye-catching display. An optional enhancement is provided by panoramic glass ends, which boosts product visibility. With a wide choice of colours available, the Scarlet fits seamlessly into any décor. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.
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 customer-oriented. 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.
UNMATCHED CUSTOMER SERVICE Customer service isn't the most important thing we 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 on page 12 or visit www.ycr.co.uk
Warewashing - Getting the Best Out of Your “Hardest Working Piece of Kit” right machine for the job. They should consider if their foodservice business requires a dedicated dish or glasswasher or a machine capable of both? Are there concentrated periods of business with high wash volumes in a short period with extended periods where the machine will be idle? Purchasing the right equipment for the volume and type of throughput can make a big difference to wash results and ultimately the efficiency of a kitchen operation. Other factors that should be considered when purchasing and getting the best out of a new glass or dishwasher are their location within the kitchen, water type for the area, expected frequency of use and the type of menu the catering business offers, as certain food and drink residues need specialist machine programmes to get properly clean. The correct set up of a machine will result in its optimum operational efficiency. As warewashing machines are vital pieces of equipment in a commercial kitchen, their installation and maintenance should be undertaken by qualified engineers Warewashers are the Cinderella’s of the kitchen – they work hard and are often mistreated by busy staff, yet they are one of the appliances which are relied on the most but are also notorious for spreading germs if they are not maintained and cleaned properly. Keeping your dishes and glasses clean is essential to the reputation of your business. And whilst it is a very old saying “you never get a second chance to make a first impression”. Smeared cutlery, last nights baked on pasta or streaked glasses will have people running not only to the door but also to online review sites to pass judgement “in the court of public opinion”! “A 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!” There are several key factors for catering managers to consider for getting the best out of their warewashing equipment, starting with getting the
It therefore goes without saying that you will want the best you can afford, and the best to suit your requirements. Anything else is the difference between keeping or losing custom! Warewashing equipment is as important in any kitchen as a prime cooking equipment itself, and encompasses a wide range of machinery, from undercounter dish and glasswashers, to utensil washers, pass-through and rack and flight machines. And it is pretty safe to say that every business has a different need, so when it comes to choosing the right appliance, it is important to be clear about what you want any new piece of equipment to achieve. Technology is moving fast in the world of warewashers, so it pays to get expert advice before making that all-important purchase. Here is that advice to help you assess your options. “Glasswashers and dishwashers can be the main source of cross contamination within the catering environment, if the right combination of chemicals and temperature is not achieved. Impure water can cause cloudiness and polishing
of glasses increases germ transfer and the tannin acid from tea cups and pots will leave a stick film and attract bacteria. Using a chlorine-based wash chemical is a more effective cleaning agent as it acts as a disinfectant and enables machines to clean effectively at lower temperatures,” says Derek Maher, MD of Crystaltech and warewashing expert.
MATCHING YOUR BUSINESS NEEDS “The most crucial factor to consider when looking at Warewashing equipment for a bar is to check whether it has the capability to match your business needs, says Adam Lenton, Marketing Manager, Classeq. “Before making any buying decisions, operators should consider how busy they get at peak service times, what needs to be washed (glasses and/or crockery?) and the length of the washing cycle, to ensure they buy a machine that can keep up with footfall. Once they’ve confirmed the size of the machine needed, then it’s time to consider price. It’s important to not only take into account the initial upfront fee but also the life-time running costs of a machine – something which can often be overlooked. How much water does it use per cycle? Will it provide reliable results wash after wash? How much energy is lost when heating up the water?” “Glasswashers are designed and built to only wash glassware. These are designed to only fit glasses, which means they are less flexible machines and often more compact, fitting on top or under counters and in tight places which is convenient if you run an establishment with limited space or for them to be sited at point of use. These machines use a combination of short cleaning cycles (as little as 1 ½ minutes on our new DUO models per load) and lower temperatures, plus the right level of water pressure to thoroughly clean, streak free, but not break the fragile items it’s cleaning. “A dishwasher is designed to clean a variety of crockery which limits its turnaround time. Cleaning these things requires high temperatures which wears glasses in the long-term.”
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ing the problem in advance before scheduling the visit, and is able to monitor the installed machines, view the scheduled maintenance and have direct access to the machine data. Advantages form the end users view – include a friendly operating display, accessible to whoever knows little about computer or mobile apps - the various information and control settings are just incredible: consumption control, parameter control, the ability of programming the machine switch on/off time remotely, self-diagnostic, variable maintenance alarm warning for a more efficient service and less unexpected breakdown.”
MAIDAID HALCYON-MOVING WITH THE TIMES Maidaid Halcyon is an organisation that moves with the times and is responsive to the ever changing demands of the market. Quality thresholds have risen and customers constantly demand higher standards of performance coupled with effective after sales support. We have achieved the impressive milestone 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.
IT'S NOT ALL ABOUT THE CROCKERY! With credible reports suggesting a bumper few years coming up for UK holidays, it’s a great time to be involved in hospitality. Training and keeping the right staff members will be critical but with the best will in the world, people do move around.
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 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 super-efficient. 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.
was an easy one,” he says. As well as only being charged when they use their UC-M, there are no additional maintenance or repair costs and all chemicals and components are included as part of the plan. After being so impressed by the results produced by the UC-M machine, The Black Horse Inn spent the following six months replacing its other warewashing equipment with Winterhalter appliances. The Inn has added a further UC-M appliance, alongside one undercounter and PT dishwasher, all through Pay Per Wash. Andrew says, “PPW made getting high quality results a reality, at an affordable price. We save so much time and labour with our dishwashing now, our staff are so happy and excited.”
TRAINING & MAINTENANCE
Paul Anderson, MD of Meiko UK explains.
As warewashing machines are vital pieces of equipment in a commercial kitchen, their installation and maintenance should be undertaken by qualified engineers says Crystaltech managing Director Derek Maher “We recommend that any installation company should use a company that is SSiP approved and its engineers should hold the relevant industry standard qualifications. Crystaltech’s nationwide team of almost 60 engineers are all DBS approved and are on-call 24/7, as we know how important it is to minimise the downtime of any machine in a busy bar or restaurant,” To lengthen the life and maintain the output of a warewasher, Maher advises that staff are given training on the basics of operating and keeping dishwashers clean, including loading properly (prevents overloading and breakages), removing food residue prior to loading, using the right cycle for the load and using the right level and type of cleaning chemicals. Other key tasks include daily cleaning of the filters and inside of the cabinet to ensure minimal maintenance issues.
“Customers want sparkling results, no leaks and no breakdowns, but fast response and a first-time fix in case anything does happen.
When it comes to warewashing, both business owners and the operators of the machines often share in an aim to find a unit that ensures maximum warewashing results with minimum effort, says John Shepherd, UK & Ireland Country Manager at Wexiödisk
“The latest generation of premium-quality Meiko dish and glasswashers are the most reliable ever and they wash better than ever.
At Wexiödisk, we believe it our duty help staff and operators achieve this aim, offering a portfolio of innovative, yet practical warewashing solutions to allow for a simplified, efficient warewashing process, no matter the capacity of a site or the skill-set of staff.
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.
IMPROVING YOUR BUSINESS How can the latest warewashing machines improve your business?
Automatic lift and close hoods prevent the repetitive motion and associated injuries which are a frequent hazard for kitchen porters, while the pre-rinse machine is designed not only to increase efficiency but to also reduce water being splashed onto the floor from a hand shower, further enhancing the health
“Fitted with integral reverse osmosis water treatment, they do not rely on water softeners, saving customers space and the time and trouble topping them up with salt and dealing with leaks. “There is a choice of warewashing companies, so choose the one who provides ongoing training support, especially if yours is a chain business where you need consistency and close customer support. “Technical support and first-time fix rates should be higher than 95%. “Meiko is also the only manufacturer willing to back its machines 100% by offering a “NO Bills” guarantee; once you’ve bought the machine, for a three or five-year term, you have nothing else to pay including maintenance and the best breakdown repair in the market. “New generation machines are changing the way kitchens operate because they save time and trouble for customers...and that’s improvement worth having.”
PAY PER WASH OPTION
and safety and improving the working environment.
Ever considered a pay per wash option? The Black Horse Inn West Yorkshire village of Clifton attracts customers in big numbers. Owner Andrew Russell says, “We’re fortunate because we have a vibrant trade, not just at the weekend, but midweek can be busy as well. We’re a food-led operation, we classify our dishes as contemporary British cuisine, and it really is all about the food! We’re probably catering between 600-800 covers per week. “Every drink has its own specially designed glass, and the glass has to be spotlessly clean in order to demonstrate the drink at its very best – I have a reputation for being particularly sensitive about glassware that isn’t in prime condition.”
That being said, no matter how simple a warewashing solution, without substantial training, both business owners and operators risk maintaining and operating their machines in a destructive way; a simple factor which is too often overlooked.
Andrew invested in a mid-budget glasswasher, but repeatedly had to repair it before it finally began to fail him completely. As a result, he scoured the market, exploring the potential options available, ever conscious of price and product reliability. “In the past, I’ve tried cutting corners by buying cheaply, and have found to my cost that reliability is absolutely the key,” he says.
GLASS/DISHWASHER WITH WI-FI TECHNOLOGY
When looking for a replacement, Andrew considered Winterhalter after discovering its innovative Pay Per Wash (PPW) finance solution, a scheme that made the undercounter UC-M model affordable. There’s no upfront cost with PPW – the machine is free and operators pay as they wash. “Once I understood the PPW concept, the decision to go to Winterhalter
At Wexiödisk, we understand the importance of top-level training in terms of ensuring staff are able to easily operate, clean and maintain their equipment correctly. As such, we are committed to providing an exceptional training service; one that measures up to the exceptional capabilities of our various machines.
Consumption control, constant self-diagnosis, ability to program on and off remotely, and remote service are just some of the benefits guaranteed by the innovative Krupps Wi-Fi dishwashers, says Enrico Scanavin managing director at Krupps. “ There are many advantages, starting with those for the dealer, who can make the setting of various parameters remotely, know-
Perhaps now is the right time to look at labour saving equipment? Our range of Nicem cutlery and glass polishers are used by all of the high street restaurants, the cutlery polisher will save over £100.00 per week in staff costs. Wash your cutlery, then whilst still wet, instead of hand polishing, place the cutlery into the polisher. The emerging cutlery is table ready 6 times faster than hand polishing and with a far superior finish. Our glass polisher is not only faster than hand polishing glasses, but the finish again is far better. Of equal importance, it’s much safer to use. Most useful for those who have to hand polish champagne flutes. Please take a look at us at www.thecutlerypolisher.co.uk to see a full video, if you’re still not convinced of the savings, take advantage of our free week trial to see how much you can save and how improved your results are.
TOP TIPS FOR CHOOSING THE RIGHT WAREWASHING MACHINE FOR YOUR BUSINESS By Simon Hart, national account manager at the Professional division of Miele Busy pubs, nightclubs and restaurants require a steady supply of clean glassware and crockery, says Simon Hart national accounts manager at the professional division of Miele. “Reputation is everything in this highly competitive market so high standards of cleanliness matter, and that’s why it’s crucial to have warewashing machines that quickly deliver consistent levels of clean tableware. Having access to quality, reliable machines is key for any hospitality business, and using industry leading products such as those offered by Miele ensures a constant throughput of clean tableware even during the busiest of services.”
Warewashing needs vary depending on whether you’re a small bar or large restaurant, so it's important to consider the following factors when choosing the right machine for your business’s needs, and when you come to operating it: • SIZE: the dishwasher’s capacity must match your table turnover, so does your current machine have the right amount of space for the amount of glassware, crockery or cutlery that need washing at any point? If not, is it time to invest in a bigger machine? • SPEED: do you need a dishwasher that offers an especially quick turnaround of tableware. For example, a tank or hood-top tank dishwasher which constantly maintains a tank of heated washing water. Tableware is then washed at a quicker pace as the hot water is readily available, yet it is still washed thoroughly. For example, Miele’s under-counter tank and hood-top dishwashers, such as the PG 8172, has a wash cycle of just 50 seconds and can throughput an impressive 72 full baskets an hour. Other ‘add on’ features offered by some machines can speed up the warewashing process too. For example, an AutoOpen feature on some models dries the contents of a dishwasher quicker, allowing hospitality businesses to have access to clean tableware more quickly, ready to accommodate an influx of customers at any time. • ENERGY EFFICIENCY: all Miele Professional dishwashers are highly water and energy efficient, and use water, electricity and detergent sparingly. Therefore, hospitality businesses can be sure that tableware has been cleaned to its highest quality whilst also reducing their costs and carbon footprint. • CLEANING AGENTS: once you have installed a machine, choice of detergent is just as important. Choose a detergent that dispenses only the amount required for the degree of soiling to ensure that you are being efficient while cleaning tableware thoroughly. Consider how well the detergent will clean the specific item that needs washing – liquid detergent is often particularly suitable to cleaning glassware, so in this case it would be the better choice over powder detergent as powder takes longer to dissolve and become active on shorter cycles.
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Warewashing (CONTINUED FROM PREVOUS PAGE)
KEEPING YOUR COMMERCIAL KITCHEN APPLIANCES WORKING SINCE 1970
CAUSE / SOLUTION
Adam Cattermole, Managing Director of Cattermole Group, services and maintains warewashers across the hospitality industry and says that limescale build up is the major cause of most call outs.
Protein build up on the glasses or insufficient rinse aid, glasses require ‘renovating’
He said: “Water softening systems reduce minerals in the water and provide a better clean, reduce the need to rewash items, prevent limescale build up and allow the machine to work more effectively. “They can be internal or external and vary in cost. However, it is important to remember that despite manual softeners seeming an easier option it can be costly in the long-run as it takes 40 minutes each month to replenish the softener. Where as an automatic softener will carry this out during downtime at night."
• • • • •
Repairs, sales, service & spares "Keeping kitchens working since 1970" Supplier nationwide for leading manufacturers Leasing available - spread the cost Next day delivery available
t: 01332 346 550 e: firstname.lastname@example.org Homecare House, Noel Street, Derby, DE22 3AX, UK
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IDENTIFYING COMMON WAREWASHING ISSUES:
“A good softener will not only prevent limescale build up which can clog a machine making it less effective but also reduce the amount of detergent and rinse aid needed to get that sparkly, clean look - making it more cost-effective too.” He explains the most effective way to avoid costly call outs is a simple pattern of regular checks and maintenance. “Every day empty the machine and clean the filters and jets to reduce build up and make sure the water can get through. Regularly clean out the filters to remove clogged food and implement a food scraping policy to make sure staff remove food residue fully from plates before stacking. Finally, set a regular date to regenerate the external softener and descale once a month to allow the jets and pipes to be flushed through. If limescale is allowed to build up it makes the machine work harder, you won’t get that clean shine and it will actually cost you more to run.“
Excessive Foaming Water temperature incorrect. Contamination from hand washing detergent or a lack of glasswashing detergent. Streaking
Too much rinse aid, high level of ‘minerals/salts’ in the rinse water
Protein or fabric film on glass (towel drying). Glasses require renovating
Protein/beer film – poor washing or lack of detergent. Glasses require renovating
Beige or Black Film Yeast/bacteria build up. Leave the in Machine M/c door open overnight. Renovation process will also clean M/c Pink Film Inside Machine
Algae contamination from water supply. Leave the M/c door open overnight. Renovation process will also clean M/c
Frosted Effect (Etching)
Too much caustic detergent or temperatures too high and glasses being left in the machine for too long.
www.wexiodisk.com/en www.krupps.uk.com www.winterhalter.co.uk www.thecutlerypolisher.co.uk www.crystaltech.co.uk www.meiko-uk.co.uk www.classeq.co.uk www.cattermolegroup.co.uk www.maidaid.co.uk
The Dishwasher Man Commercial Dish & Glasswasher Solutions
Dishwashers Glasswashers Ice Machines Fryers Tea Urns Ovens Microwaves Tel: 07801 328 376 Email: email@example.com
Refrigeration - As Summer Approaches, Are You Prepared?
Aside from hospitality staff one of last year’s hardest workers in the industry would be refrigeration, which was very likely tested to its limits ! A long and glorious summer and the World Cup was an absolute boon for the hospitality and licensed on trade. Lazy hazy evenings in pub/hotel gardens sitting on the terrace of the restaurant people all over the country brought a record-breaking summer bonanza with a £31 billion boost to the economy. Any hospitality/pub manager worth their salt will have spared a thought for hard-working staff slaving away behind the scenes and hopefully adequately rewarded them, but can the same be said with refrigeration? Well, now may be a good time to evaluate and ensure that your refrigeration equipment is functioning to the optimum capacity, and if not is a time to upgrade?
THE “ESSENTIAL TOOL” The importance your hard-working refrigeration units undertake in your operation cannot be overstated; in very simple terms it is a key tool to make your business a success. Probably one of the most energy intensive pieces of equipment in your kitchen they are rarely, if ever put on standby or switched off. Research by the Waste and Resources Action Programme (wrap) estimates that the cost of food waste from the hospitality and foodservice sector is in the region of £3 billion a year, with 920,000 tons of food consigned to the waste bin of which 75% according to the sustainable restaurant Association could have been saved and consumed.
SIZE – The size, shape and how much you can store within the unit is one of the main considerations when purchasing a commercial refrigeration. Careful consideration should be made for space, if you have a limited floor space, then you can make maximum use of vertical space for storage and display of large of products. You should assess the storage needs of the business that you are running so that you can look for appliances that can offer you the storage space that you need. TEMPERATURE – it will come as no surprise to hear that the main function of refrigeration keep produce at a specific temperature , either cool or frozen. Not only do they have to battle against hot temperatures in busy hands on environments,, they also have to regain temperature every time the door is opened. If adequate procedures are not followed food safety can be compromised should the correct temperature not be maintained. Therefore, for refrigeration to work successfully, there must be sufficient capacity within the unit to accommodate the desired volume of produce, allowing adequate airflow around the product to maintain the required temperature. Overload the fridge, and air will not be able to circulate and the food in question is at risk of not being cool enough to retain its freshness and may very well spoil much faster than expected. It is also vitally important that the temperature of refrigerated as monitored and recorded on a regular basis EFFICIENCY – A commercial refrigerator is one of the few items of equipment required to run 24-7, and can account for up to 33% of energy consumption in a commercial kitchen. With the recent business rate increases along with increasing energy prices efficient refrigeration is an absolute must for any operation, and whilst some models may appear expensive initially, they can considerably reduce costs in the long term. So, given how crucial refrigeration is to your operation how much do you know? For busy hands-on operators whether you’re running a pub hotel or restaurant there sometimes “can often be not enough hours in the day”, and as a busy operator you may find yourself often wearing a multitude of hats, from manager to administrator, waiter to bar person, cook to cleaner, and sometimes inadvertently procedures can “slip off the radar”.
UNDERSTANDING REFRIGERATION Types of commercial refrigeration? There is an assortment of equipment that comes under the umbrella of Commercial Refrigeration
• Bottle coolers – displays bottled drinks and keeps them cool, ideal for use in pubs, bars, cafes and restaurants. • Ice makers – used to provide ice cubes for drinks. • Cellar coolers – used by pubs and bars to cool beer and wine cellars. • Cold rooms and freezer rooms – a temperature controlled room that can be used to store a large amount of food. They are easily accessible so ideal for commercial kitchens. • Chilled and frozen storage cabinets – designed to withstand heavy use and high temperatures. • Display cabinets and cases – keeps stock cool and upright and whilst enticing customers to make a purchase. Ideal for shops and cafes. • Blast freezers – widely used in the food industry for rapid cooling of products such as ice cream, frozen meals, meat, fish, poultry and vegetables. Maidaid Halcyon has achieved the impressive milestone of supplying cost effective, high quality products to the professional catering industry for over forty years, and are are firm-
ly established as leaders within the industry. our undercounter, pass through & rack dishwashers, with cycle times from 70 seconds, are designed for simple, quick operation – vital in the busy workplace, says sales director Julian Lambert; “They are versatile, energy saving and super-efficient. 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.” With penalties for contravening food hygiene regulations severe it is important to get a clear understanding of refrigeration in a commercial setting. Paul Holland, Regional Business Manager at Foster Refrigeration says, “Refrigeration is a key element in the success of any commercial kitchen and needs to be chosen for the specific needs and space availability of that outlet. With our extensive knowledge as a leading industry player for many years, the key areas we believe need to be considered when choosing new refrigeration equipment are reliability and performance, innovation, energy efficiency and service. For our customers, energy efficiency is becoming an increasingly important aspect in their decision making. Across the industry as a whole, the spotlight is being shone more and more on manufacturers’ energy saving credentials, and rightly so. Energy efficiency can be achieved in a number of ways across an outlet and caterers are increasingly expecting their products to contribute to several of these at one time.” When it comes to ensuring that a commercial kitchen runs successfully, operators need to evaluate both the current and future demands of the equipment and no more is this so than for refrigeration, says Glenn Roberts, Global Head of Polar Refrigeration. “Factors such as whether the fridge will be positioned front or back of house, the projected ambient temperature, space available and whether a walk-in or reach-in design is required are all key considerations. For many operators optimising available space is key, therefore thought should be given as to whether an undercounter unit or prep table, which can provide additional work tops, is better use of space than say an upright cabinet.” “From a feature perspective; fan assisted cooling for rapid temperature recovery, fully adjustable shelves for added flexibility, sturdy front brake castors to ensure easy manoeuvrability when cleaning, and secure lockable self-closing doors for reassurance out of hours, are all useful features to consider. Furthermore, operators should also take notice of the storage recommendations from their food suppliers.”
SPACE SAVVY OPTIONS "Refrigeration is a vital appliance needed within any professional kitchen," says Roz Scourfield, National Sales Manager at Hoshizaki UK. "Providing the means to store and preserve everything from fresh meat, dairy and vegetables back of house, to chilled snacks, and beverages behind the bar. However, one common constraint for small-medium commercial kitchens is space. As such, operators should look to source space-savvy freestanding refrigerators, such as those within the Snowflake GII HC range, in order to make best use out of their kitchen space." "With the Hoshizaki Snowflake GII HC units, operators can also significantly reduce their energy consumption, and thus, make substantial longterm savings. This is achieved by combining the very latest technology with environmentally friendly, HFC-free materials within the Snowflake GII HC range.Featuring a high-grade stainless-steel interior and exterior with anti-corrosion coating, ergonomic design including a fulllength handle, lockable door for security and an easy to read digital display, the units in the range also offer excellent reliability at an affordable price. Hygiene and cleaning is also enhanced thanks to an innovative design, which includes moulded inner liners, rounded corners at the base plate and removable gaskets."
DUAL COMPARTMENT COLDROOMS OFFER FLEXIBLE SOLUTION As kitchen space gets squeezed by the need to fit more diners in the restaurant, Williams’ modular coldrooms allow operators to make maximum use of space, since they can be designed to match whatever is available. We are now seeing a big demand for coldrooms that can be sited front of house says Williams Refrigeration marketing director Malcolm Harling : “The Williams dual coldrooms are an ideal storage solution, since both fresh and frozen products can be stored in the one space-saving room.
They can even be located outside, for example in the back yard, which can be a major advantage to space-starved operations.” “We now offer flexible coldrooms that offer two different storage temperatures, such as chilled and frozen. Since the coldrooms are based around a modular design, they can fit just about any space or requirement,” he added These latest Williams coldrooms are available in a huge range of options, including different floors, doors and refrigeration systems. For example, doors can be either standard or sliding, depending on what fits best with the operation.
RETRO BAR FINDS RETRO REFRIGERATION ‘THE PERFECT FIT’ Leeds’ business district is a fusion of past and future. Gleaming modern towers sit side by side with Victorian brick. Right in the heart of the district is Leeds Postal Service, a bar that draws on Leeds’ history and brings it bang up to date. Creative director Barry Darnell explains. “The main postal sorting office used to be on this site, until it closed down in the 80s. We wanted to capture a little slice of that history, creating the idea that a small part of that old workplace survived to this day.” The interior has been designed to recreate the look and feel combining authentic period furniture alongside carefully chosen modern equipment. Refrigeration plays a more central role at the bar than usual, and Barry knew they had to have something special for what they were planning. “You don’t normally think about the fridges when you come to a bar. Or even see them! But we knew we wanted to make a focal point out of them.” One of the unusual features at Leeds Postal Service is that it is selfservice. Customers can admire their range of craft beers close up, before picking out what they want themselves. “We knew we needed equipment that looked amazing while fitting in with the concept,” says Barry. In collaboration with project managers W&D Studio, they considered their options. “Initially we were considering finding vintage American fridges, but W&D pointed out that servicing them would be a nightmare – even if we could locate spare parts!” Luckily, W&D had the perfect solution. “They told us about Retro Refrigeration from Precision, which was exactly what we were looking for.” Precision’s Retro Refrigeration combines fifties styling with the latest technology, creating a modern, high performance refrigerator. With electronic controls, sensors and zero ODP injected polyurethane insulation, it’s capable of operating in high ambient temperatures up to 43°. “It’s been very easy to use,” says Barry. “The controls are simple to use, and it’s maintained its temperature perfectly – complete peace of mind!” It’s also possible to customise Retro Refrigeration units by painting it to match your décor, simply by providing Precision with a RAL number. “We couldn’t recommend Precision strongly enough,” says Barry. “They’ve guided us through every step of the process, helping us pick exactly what we need, choosing the colour, delivered it exactly when they said they would – the service has been fantastic.” “Plus, it’s made in Britain. It’s great to see something of this quality made here, and it’s a good feeling supporting a local company.”
ECO-FRIENDLY Adam Byron, national sales manager of Hubbard Systems, which distributes the Scotsman range of icemakers, comments: The energy efficiency of refrigerators and freezers is a vital factor not only for the environment but also for the work environment in commercial kitchens. Electricity used by refrigerators or freezers generates heat which is given off to the surrounding environment. So, the lower their energy consumption, the less heat the cabinets will create. The Scotsman EC models are self-contained icemakers with a built in wastewater pump, says Adam Byron, national sales manager of Hubbard Systems: “Their recent addition to the EcoX range means they are the only ice machines with this technology using eco-friendly refrigerants on the market. The pump gives greater flexibility in installation, allowing a wider range of locations to take advantage of a supply of crystal-clear ice cubes.”Traditional ice machines have to be installed above the drains, to allow waste water to flow away. The EC’s pump means they can be sited further away from the drain, or even below the drain height, making it ideal for use, for example, in basement bars.” “Scotsman has ensured that the EcoX range uses only natural refrigerants to be fully compliant with current and forthcoming F-gas regulations. This gives them an Ozone Depletion Potential of zero and a Global Warming Potential of three or less.” “In the ice machine market, there is a strong trend towards energy- and water-saving features. This has been driven both by dealers, whose customers are looking to curb utility bills, and manufacturers developing new technologies. “
WHAT TO LOOK FOR - THE DO’S AND DON’TS
With a commercial specification fridge in a busy working kitchen, the door is going to be opened very regularly and probably be exposed to a far hotter kitchen. The compressor needs to be powerful enough to rapidly pull down the internal fridge temperature to replace heat loss. ROZ ADDS FIVE IMPOR TANT TIPS Most commercial fridges also incorporate fans ON KEEPING YOUR REF RIGERATOR which evenly spread the cool air through the cabiIN ‘TIP TOP’ CONDITION : net, a feature domestic fridges do not have. Commercial fridges are better insulated, designed 4 Regularly clean your filte rs and evaporators for easy cleaning and some are able to electroni4 Use the right chemicals spec cally record temperatures which can be used as ific to your refrigerator proof of due diligence in food safety procedures should a food poising claim be made. As well as 4 Read product manuals thor freestanding fridges it is also possible to get walkoughly in fridges which can be built to fit a specific 4 Train staff to store food safely kitchen area.
4 Clean to external surfaces as thoroughly as the internal
(CONTINUED ON FOLLOWING PAGE...)
Refrigeration - As Summer Approaches, Are You Prepared? (...CONTINUED FROM PREVIOUS PAGE) LOOK AFTER IT! Cooling hot foods in a fridge already containing chilled food is also very dangerous as it will raise the temperature of all the food in the fridge and pose a food safety risk. Any kitchen which wants to have pre-cooked, chilled food as a major part of the provision must have blast refrigeration.
HOW TO CHOOSE THE RIGHT FRIDGE OR FREEZER Talk to a manufacturer or distributor who will look at the type of operation you are running, the mix of fresh, chilled and frozen food you serve, the volume of meals you are preparing. This will identify the capacity of unit you need and the power of it. It is the same with ice cube needs – let someone else do the specification sums. The advice will be free. The location of any refrigeration equipment is important. Fridges designed for use in temperate climates such as the UK and most of Europe work on a maximum ambient temperature of 28 deg C. That means that while the atmosphere in the kitchen will always fluctuate according to the cooking going on and the outside temperature, the thermometer does not rise above 28 deg C. Some units are designed to operate in ambient temperatures of up to 43 deg C, check the specifications for each model. If it does, then the compressor in the fridge, which is the motor that pumps the cooling fluid around the cooling bars, will be overworked. This could lead to premature burn out of the compressor and have a food safety risk. Where ever practical, refrigeration units should be sited away from direct cooking heat. It is good working practice to regularly check the temperature of the fridge using a digital thermometer. A service engineer will do this as routine, but if the fridge is beginning to lose power, then the engineer will need to be called out quickly to prevent food from the risk of contamination. Many commercial fridges have digital temperature displays, but it is still useful to perform this occasional check. As part of the regular thorough cleaning of the kitchen, include using an appropriate attachment to a vacuum cleaner to clean the area around the compressor if it is accessible. This will prevent excess dust and fluff from getting inside the compressor and being a damage risk. Because of the constant opening and closing of fridge doors, door seals will wear out. A damaged door seal will force the compressor to work harder than its needs to, which apart from anything else will increase energy use. The service engineer will check them on a routine inspection, but it should be part of a
fridge clean-down to inspect the seals for any sign of damage. It will also prolong the life of door seals if staff are encouraged to close doors and not slam them shut.
DON’T FORGET THE WINE FRIDGE Wine Fridges come in various shapes and sizes, say Callum Dooley of Elite Fridges and are suitable for undercounter, fully integrated use or tall units which are able to be built into cabinetry. Depending on the size of the unit, will determine how many bottles you can store. A standard 60cm wide undercounter unit, will have a capacity of approximately 50 bottles where as a full height unit will have a capacity of 200 or more bottles. Callum said: “Wine fridges can be divided into two categories, service and aging cabinets. If your fridge is purely for the aging of wines, the unit needs to mimic a wine cellar and work optimally around 12°C to ensure the aging process isn’t rushed as this can sour the wines. Service wine fridges are designed to bring wines to their optimal serving temperature for the consumer, this means most service wine fridges will have an operating temperature of 5-20°C to cater for the full range of wines available. “ “There is also the option of a multipurpose unit, which will have two or three independently controlled temperature zones which can be used to age wines whilst simultaneously bringing other wines to their serving temperature. Some of the most reliable units available with two or three temperature zones are from brands like Dunavox, Liebherr and Miele.”
IN BRIEF DO:
4 Check and clean door seals weekly 4 Clean up spillages immediate ly 4 Visually check compressor fins and vents monthly 4 Defrost freezers to manufac turers’ instructions 4 Check working temperature monthly
X Overload the fridge X Allow fans to be obstructed
X Leave the door open X Put hot food in
X Slam doors
www.hoshizaki-europe.com www.williams-refrigeration.co.uk www.elitefridges.co.uk www.foster-fridge.com www.polar-refrigerator.com www.elitefridges.co.uk www.precision-refrigeration.co.uk www.hubbard.co.uk
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Outdoor Spaces Hot Ideas for Summer Profits If diversifying your food offering through barbecuing appears an attractive revenue stream for your business, look no further than the most reliable commercial barbecue around – the Cinders ‘Classic’. This heavyduty. barbecue’s unique and patented stainless steel grill top is the secret to its success and longevity, grilling food swiftly and evenly, whether you are serving up burgers and bangers, succulent skewers or something novel like goat or Vietnamese Bun cha. With 35 years at the top, this robust barbecue will not let you down, keeping diners happy with speed of service and quality of food. With an
optional griddle attachment, to possibly dedicate to vegetarian or vegan dishes, and another option - a pan support to suspend gastronorm containers over the barbecue to keep pre-prepared dishes or breads warm, or move to the side for cooler side dishes, everything is as the chef’s fingertips. Once all are fed, the chore of cleaning is removed by internal self-cleaning by reflected heat and you can use the griddle to make this even swifter. In no time at all, you can be folding down this low-maintenance barbecue with commercial warranty, and storing it away. To find out more visit www.cindersbarbecues.co.uk or call 01524 262 900.
Discover How A Canopy Can Increase Your Profits
Over the last twenty years hotel owners,licensees golf courses and theme parks around the UK have discovered the secrets of increasing their profit by installing Zenith Canopy Structures at their establishments. Since the advent of the smoking ban, licensees have had to reappraise their business and re-market the features that encourage customers to choose them over a competitor particularly in food led establishments. Ian Manners of Zenith said “The benefits to licensees of our canopy structures is that they can be used all the year round regardless of weather.” When approached by the licensed trade we have used our experience and spent a good deal of time with them discussing how we can make the best use of available space to increase their profits and add real value to their business. We
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These Businesses Are Already Benefiting From Our Canopy Structures
All year round use – regardless of weather Quick recovery on your investment
Market your business with fixed canopy structures to attract and look after your customers Our research tells us that people like to sit in the shade to eat and drink outside
www.zenithcsl.com For Free consultations call 0118
encourage them to provide as comfortable a setting outside as they provide their customers inside the pub. For example, for some reason in this country licensees seem to think that customers like to eat and drink in raging sunshine. Our research tells us that people actually like to eat and drink in the shade under a fixed, robust cover that they feel safe beneath. By adding electric radiant heating and lighting and easily removable sidewalls, licensees can create a warm, welcoming environment in all weathers without losing that al fresco feel.’ Many of Zenith’s customers have opted to fund a canopy project by LEASE RENTAL. This is a financially efficient way of installing a canopy because it allows the licensee to budget on a monthly basis without making a large capital investment. After a three or four year period the licensee will own the structure outright. It is also tax efficient as the lease rentals can be offset against taxable profits. Furthermore the canopies are being paid for as the number of customers increases. James Bishop is the Proprietor of The Longcross Hotel in Trelights, near Port Isaac in Cornwall.
James purchased three of Zenith’s Airone Tipo 150 canopies and installed glazed walls and doors. James said, “Since installation business has boomed and we now have an extra outdoor function room for up to 150 people when not being used as a day to day eating area.” Simon Vale of Drayton Manor Theme Park purchased 165 square metres of Zenith’s canopies and said, “ we have received a very quick return on our investment and our customers are now able to benefit from an outdoor covered area in all weathers.” Zenith’s canopies are available in a variety of modular sizes and colours. For further information contact:Zenith Canopy Structures Limited, T: 0118 978 9072 F: 0118 979 3034 Email: firstname.lastname@example.org or visit www.zenithcsl.com
Leisurebench Announces UK Partnership With Litex Parasols
LeisureBench Limited, one of the country’s leading suppliers of quality commercial furniture has announced that they are now UK partners for Litex Parasols and Gazebos. The new stock will further enhance their wide range of commercial Parasols.
Sizes are available from 3 metres up to 8 metres and among the choices are ‘The Atlantic’, with an anodised aluminium frame and a polyester canopy; strong and telescopic designs and The ‘ Ibiza’ and ‘Rio’ that are can-
Canopies are available in various colours for every design and our standard large commercial parasols come with lots of options, including printing. All the above and the full range of commercial furniture from LeisureBench, can be found on their brand new website, www.leisurebench.co.uk or telephone 01949 862920, where one of the LeisureBench friendly sales team will be pleased to help and advise you. Emailsales@leisurebench.co.uk
Café Culture - Pavement Profit
We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses. We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the
continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to email@example.com
4 Seasons Outdoor
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A world of many possible combinations, classic and traditional, modern and clear-lined, robust and solid or young and minimalistic. An extremely innovating world but yet recognizable and familiar thanks to the clever finishing, to the very last detail. High Quality against a mid-range price. Visit our website for the complete collection: www.4seasonsoutdoor.com
Commercial Garden Furniture and Cover Solutions Showpiece Design are the UK’s leading supplier of external furniture and cover solutions. We’ve established our reputation working with clients to create the ‘Ultimate Alfresco Experience’ for their customers. Our mission is to create stunning environments working with clients to drive customer retention and return on investment. We supply and install high-quality outdoor dining and leisure furniture and cover solutions for some of the UK’s most respected groups and chains, as well as independent businesses looking to offer customers an experience that’s extra special. With an expansive UK head office and warehouse facility in Berkshire, we offer clients an agile and responsive service with a quick turn-around from quotation, order to installation with short lead times that ensure we consistently meet tight customer deadlines. Our service is underpinned by our revered reputation for quality, expertise and customer focused commitment and values. The Showpiece approach means
we are perfectly placed to listen, adapt and deliver client focused solutions time and again. We constantly review our portfolio to deliver the best products, the best value and service and ensure our clients can maximise customer retention and return on their investment by offering the Ultimate Alfresco Experience. Contact our Alfresco Experience Experts on 01189 843 486 or email us at; firstname.lastname@example.org
CambridgeStyle Canopies have been active working with major PubCo's since 2005. The company had seen interest grown in providing customers with attractive outdoor areas - be it for smoking, congregating or wining and dining.
investment per outlet, be it operating 5,000 or 1 outlet. Advice is to consider;
Do I need more covers Would I gain new customers Would it improve ambience for my existing customers Would it set me apart from local competition There is much evidence to demonstrate that those that Cost of covered area have invested in providing Number of covers sunnier climates and adapted to outdoor cover have seen healthy cope with the many variant weath- Projected return on investment returns on those investments, with er conditions expected in the timescale. customers gravitating to pubs UK. CambridgeStyle Canopies This is the current trend and will where there are outdoor covered have been installed in beer gardens, continue to grow within the hospifacilities. terraces and roof tops all across tality industry. Don't miss out the country. CambridgeStyle Canopies have contact CambridgeStyle Canopies developed a range of aluminium today! CambridgeStyle Canopies work and steel products which provide a closely with their clients to provide Call 01353 699009 email good 25 year life span. The very a bespoke solution tailored to email@example.com or visit latest state of the art Bioclimatic their needs and carefully calculate www.cambridgestylecanopies.co.uk Pergolas have been developed from together the likely return on
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Olie Brise Wetherspoon Customers Dine in Style thanks to Surface360 Situated close to the southern shores, the Olie Brise pub in Teignmouth pub boasts a 220m² exterior terrace space for guests to dine on during the warmer months of the year. At Surface 360, we were delighted to yet again take on a new challenge for our good friends at Wetherspoon. The Wetherspoon brief was to create a free draining surface that met the desired threshold heights, while offering a slip resistant and easy-to-maintain finished surface.
PAVING TILES LAYOUT AND FALLS The layout and falls on the project were accomplished through the undertaking of a thorough site laser levels and a dimensional survey. The team then designed the layout to incorporate several falls transition points to enable the correct FFL at the desired threshold points with suitable paving falls for drainage.
20MM PORCELAIN PAVING TILES Using a combination of timbereffect and stone-effect 20mm porcelain paving tiles from the Surface 360 range, we were able to supply and install a surface with a high slip resistance. Both tile ranges
offered an R11 (A, B & C) Classification for slip resistance, which is tested as a UK recognised, German National Standard. The timber surface finish was achieved using our hyper-realistic, timber-effect, TeknoTimber 02 porcelain paving tiles. Utilising a square, 600mm x 600mm large format, the team installed the tiles on top of our self-levelling, height adjustable pedestal support system. Alongside the conventional looking timber decking, Wetherspoon opted for a contrasting neutral tile. Pietra Toccato Neutral 01 was chosen, also in the large format style, to provide the terrace with a realistic stone-effect look. If the TeknoTimber or Pietra Toccato Neutral tiles, or any of our other porcelain tile ranges tickle your fancy, you can request FREE samples of both our 20mm exterior tiles and our 10mm interior tiles via our easyto-use website ordering system on every product page. Simply find your favourite tiles, pick which colours you wish to receive a sample of, and proceed to checkout! Require technical advice on your next project before deciding what is best? Drop us an email or call us directly on 0118 391 4120 – we’re here to help. See our advert page 29.
Great Looking, Maintenance-Free Recycled Furniture from NBB The use of recycled plastic in furniture is becoming increasingly popular. Not only does it look great, is maintenance-free and guaranteed to last at least 25 years, it also drastically reduces emissions of carbon dioxide into the atmosphere, the consumption of nonrenewable fossil fuels and plastic pollution going to our ever-diminishing landfill sites. NBB have been established for over 25 years and produce high quality outdoor furniture, fencing and play equipment at their manufacturing site in Poole, Dorset. All products are made using 100% recycled high-density polyethylene (HDPE), a material typically used in products such as milk bottles, plastic bags and bot-
tle lids. When recycled, it is extremely robust and hardwearing, making it ideal for high footfall venues. All NBB recycled furniture requires zero maintenance, is wipe clean and guaranteed to not rot or splinter for at least 25 years, five times longer than timber alternatives! With design and product manufacturing taking place in the UK, NBB can also offer a bespoke service if you are looking for something a little different. Whatever your requirements, find out how you can transform your outdoor venue with ecofriendly, long lasting furniture at www.recycledfurniture.co.uk
Design and Refit GLOBAL ART For Your Refurbishment
With over 35 years of experience, Global Art Gallery offers artworks by a number of diverse artists and pieces from selected private collections from around the world.
You won't find lots of prints in expensive frames at Global just lots of original art at realistic prices.
Further information is available from James Hartey on 07894 555107
Add High Quality Art to Your Business with Global
When considering the refurbishment or presentation of your venue it may be a wise move to look at some pieces of quality art to give a feeling of class and prestige to your business image. Hotels, offices, restaurants and pubs can benefit aesthetically and financially from investing in quality original art which is both unique and profitable. GLOBAL ART Acquisitions and Investments Ltd are based above the Antiques centre at the Bridge House Longham BH22 9AN. We have an extensive selection of unique art available for the discerning client with prestigious premises and customers.
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,
GLOBAL ART is also the home of the world’s number 1 reformed art forger BILLY MUMFORD’S collection. Billy put £6 Million pounds worth of forgeries through the major auction houses of the world before spending 2 years at her Majesty’s pleasure in Brixton and Ford prisons. Art is now the number 1 financial asset and retains it’s value better than other asset classes so that you can appreciate your art as your art appreciates. Take time to come over and visit us Thursday to Sunday 10 till 4 and see what a fantastic selection of works we can offer, you won’t be disappointed or Telephone James Hartey on 07894555107.
wine bars, public houses, private hospitals, interior designers, architects, manufacturers of leisure furniture and domestic clients. We have particularly built up a fine reputation for 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 www.europa-ltd.co.uk
Design and Refit
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.
Allen Pavitt Contracts Allen Pavitt Contracts is Europe's leading manufacturer and supplier of hospitality products. Our designs include the very latest style in banqueting and conference furniture currently leading the way for comfort and ease of use. All of our products are manufactured in the UK and include dance floors, folding tables, stages, conference chairs and tables. These are all guaranteed to perform in the most testing conditions within the busiest venues. We are particularly proud of our modern locking portable dance floor system with 21st century technology replacing high maintenance products! To assemble simply push together and the locking floor
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 & Co to supply your contract furniture:
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 firstname.lastname@example.org or visit our website www.spaceair.co.uk for extensive information.
is ready to use and will not come apart. Hard wearing laminate surface ensuring service free lifetime use. To compliment our exhaustive range of standard products, we also build bespoke items for other areas such as theatres and concert venues. Compatible with our other UK suppliers such as Burgess, our furniture provides the very highest standards of reliability, giving every confidence to the discerning hotelier. Other products within the range include table cloths, skirting, valances, chair covers and conference cloths. These are made to fit our chairs and tables plus those of other manufacturers. We would be delighted to discuss your requirements, and provide free no-obligation quotes call us now on 01404 890290 and visit www.allenpavitt.com or www.portabledancefloors.net or see the advert on page 3.
• 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 www.bartonreed.co.uk or email email@example.com
e ot n qu he g w se 3 in ea 22 ond l P H p CL res
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Design and Refit Sims - The First Port Of Call For Banquette Seating We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality. Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a
period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com
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,
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restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating generates a great flow
for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. 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
CCI Services - Commercial Kitchen & Refrigeration Engineers CCI Services are a leading London based Kitchen Installation, Maintenance and Ventilation Contractor catering for the leisure industry from hotels, to restaurants, pub chains, fast food chains and boutique businesses. We strive to a higher level of customer service and as the majority of our customers are open 24/7, so are we! We deal with all aspects of commercial kitchen maintenance and installation ensuring that our customers are provided with a leading solution, at cost effective and palatable prices. We are a gas safe accredited contractor, so with CCI Services, you are in safe hands • Kitchen Installation We are specialists in installation of single or multiple site kitchens from single unit take aways to multiple site hotels and restaurants • Kitchen Maintenance We ensure
a transparent and cost effective solution to ensure that your business operates to optimum level • Ventilation Ensuring your business operations to current legislation and makes it safe place for everyone from employees, to visitors • Facilities Management We are able to ensure that your business runs smooth having one business takes care of every aspect of your business from painting a wall to a full refurbishment Matthew, Manager, Royal Standard of England says, “CCI Services have been maintaining our refrigeration and gas appliances for the last 3 years. They also service two of our sister pubs down the road. I found the engineers to be technically very good and polite. We just had a new state of the art kitchen fitted and they commissioned all the gas and ventilation systems for us.” See advert this page for details.
COMMERCIAL KITCHEN & REFRIGERATION ENGINEERS
Stylish, Modern, Wholesale Contact Chairs from Regent Established for many years www.regentchairs.co.uk has become one of the largest independent importers and wholesalers of furniture in the UK supplying the Trade. Our aim is to provide customers with a comprehensive product range, first class service and outstanding value. We have had a reputation for introducing ranges of good quality furniture at competitive prices that have become established into the furniture market place and continue to be best products for our customers. We are continually sourcing new and exclusive designs to join our comprehensive product range. We have a large warehouse with facility which enables us to carry stocks of furniture this allows us to operate a fast, reliable service. We have a large purchasing department with many
product specialists. Every day they search for new trends and designs. They travel regularly to all corners of the globe to investigate, test, and buy new products. www.regentchairs.co.uk also invests a lot of care and time into the quality and packaging of their products. www.regentchairs.co.uk recognise the great importance to a personal approach, which is very much appreciated by our customers. www.regentchairs.co.uk logistics department collects and checks all orders and prepares them for collection. Our entire logistical process is focused on speed, accuracy and punctuality. With our thorough planning and dedicated, motivated employees, orders are processed in a very short timeframe. See the advert on this page for further details.
• 24/7 Emergency Breakdown Service • Fridge and Freezer Repairs • Air Conditioning Maintenance • Gas Installations and Certifications • Commercial Fryer Repairs
• • • • •
Commmercial Cooker Repairs Dishwasher and Glasswasher Repairs Canopy & Extraction Fan Service Commercial Boiler Breakdown Service Bakery Oven Repairs
FRYER TEMPERATURE CHECKS, KITCHEN GAS INTERLOCKS, SERVICE CONTRACTS
firstname.lastname@example.org • www.cci-services.co.uk 0800 644 2727 • 07816 980966
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Design and Refit
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, again in both oak and beech, raw or finished. Always keen to innovate, Woodman are constantly introducing new styles and have recently
added Carver options to their more popular dining chairs and have further expanded their range of bar stools to include rush seated and fabric pad options. Here is a simple decision that won’t require a Referendum! If you want your customers to have the best choice, with honest quality, at affordable prices, with decent lead times and no minimum order, then you need only vote Woodman for your chairs. For further details call 01884 841789, visit www.woodmanchairs.co.uk or email email@example.com
Capricorn Contract Furnishings Capricorn Contract Furnishings are now firmly established as one of the country's largest stockist and supplier of quality contract furnishings to cafes, bars, restaurants, pubs, clubs and hotels.
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 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.
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.
View the full range of American diner chairs, stools, benches and tables at www.trentfurniture.co.uk. Call 0116 2985 852 for more information.
Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are Monday to Friday, 9am to 5pm. For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320 or visit www.ccf-ltd.uk
MST Auctioneers Ltd MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods. We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA).
For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, 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.
Property and Professional The Nags Head, Sawley, Derbyshire on the Market This business is located in the Derbyshire village of Sawley sitting close to the borders of both Leicestershire and Nottinghamshire and the popular Sawley marina (a navigational cut of the River Trent) which is the largest inland marina in the UK. This traditional 2 storey inn is of rendered brick construction and sits under a pitched, tiled roof. Entrances to the front and rear provide access to all the trading areas. These consist of: Bar (circa 30+ plus standing) has an attractive flagstone floor, an exposed brick-built fireplace with built-in log burner and a wooden bar server with 4 cask ales on offer. Lounge (circa 30+ plus stand-
ing) has exposed wooden beams to the ceiling and walls, a fully carpeted floor and areas of exposed brickwork. There is also a wooden bar server with 3 cask ales on offer. There is a fully equipped commercial catering Kitchen. Ground Floor Beer Cellar. The owner’s accommodation has 3 bedrooms. To the rear of the property is a hard standing al fresco area (circa 50+ plus standing) with wooden picnic benches and surrounding hedged troughs. There is also a heated and lit smoking solution. Also to the rear of
BUSINESS TRANSFER AGENT L/U FISH & CHIPS TAKE AWAY (A3 & A5 USE), SITUATED ON THE FRINGES OF A SHOPPING THOROUGHFARE, OPPOSITE WATERFRONT DEVELOPMENT, EASTERN OUTSKIRTS OF SOUTHAMPTON. Well fitted to include Preston & Thomas 3-pan island range with prep room & rear parking space. Offering traditional menu with scope for deliveries. Open congenial hrs –closed at 8 pm – 6 days. Takings £2,500/£3,000 p.w. Overall GP 65%. Offered with a new 20 year lease at initial rental of £12,000 p.a.x. - £59,500 + S.A.V. (Ref. C.3781)
the property is the patron’s lined car park with spaces for circa 17 cars and a highly popular long alley skittle diamond. Price: £65,000. Tenure: Leasehold. Rent (if applicable): £36,859. Landlord (if applicable): Marston’s Inns & Taverns. Turnover (annual): £471,784 (inc VAT) to December 2018. Wet:Dry split: 80% Wet : 20% Food. Contact Guy Simmonds on 01332 865112.
DAYTIME CAFÉ/DINER, WITH 3 DOUBLE BED FLAT ABOVE, AMIDST BUSY SHOPPING THORO’FARE, ON RESI. OUTSKIRTS OF SOUTHAMPTON. Offering all day breakfasts & lunchtime specials. Traditionally fitted with formica topped tables & bench seating for 68, plus paved rear trade garden seats 40. Catering kitchen. 3 dble bed flat above. CH. D/G. Retirement sale – same hands 11 yrs. Open 8 am to 5 pm – 6 days. Takings £5,500 pw. Recorded T/O £230,688 (ex VAT). GP 74%. Accounts available. 10 yr lease from May 2016 at £25,500 p.a.x. - £135,000 + S.A.V. (Ref. C.3779)
The Bowden Group Alliance have, for a number of years, been providing professional impartial purchasing advice on a wide range of supplier areas including Gas and Electricity rates for independent and multiple operators within the Pub, Hotel and Restaurant industries. 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 www.bowdengroup.co.uk
BOWDEN GROUP ALLIANCE
Business Finance Today For Your Tomorrow staff. The thought of raising money for your small business can seem dauntCapify is proud to offer exceling and maybe even a little stressful. lent customer service and your At Capify, we aim to take the weight dedicated account manager will off your shoulders and make the get you a personalised no-obligaprocess quick and easy, leaving you CELEBR ATING 10 Y E A RS tion quote. We also offer a quick to enjoy your business. approval process and you can receive your money within We prioritise flexibility, excellent customer service, and days! have invested in funding solutions that work. Paying back is extremely flexible, and there’s a given opportunity to renew your funding if you wish to. Your business has the chance to receive finance from £3,500 to over £150,000, and all you have to do is comOur number one purpose is to help your business plete a quick and easy application process. It’s a painless grow and thrive and help you to attract customers. system, and the outcome can be highly beneficial for We are proud to say Capify has an average score of 9.5 your company and its future growth. out of 10 on TrustPilot! We’re a company that can propel With the money you can buy new equipment, complete your business forward. a bold refurbishment, pay for marketing and advertising Call 0800 151 0980 or visit www.capify.co.uk/clh or see campaigns, purchase additional stock, or employ new the advert on page 17.
SOLD – Four Seasons Café, Paignton Award winning Licensed & Leisure Commercial Estate Agents, Bettesworths are delighted to announce the sale of Four Seasons Café, Paignton. Four Seasons Cafe is located on Torquay Road, the main thoroughfare which links Paignton to Torquay and within the large residential and commercial area of Preston. This delightful home & income premises is situated on the busy intersection with Seaway Road and only a short walking distance to the very popular Preston Beach. The premises come with the benefit of well-maintained and large self-contained owners’ accommodation, outside seating to
SPECIALITY BAKERS & COFFEE SHOP, WITH A3 & A5 USE, PROMINENT HIGH STREET POSN, IN COASTAL TOWN OF LEE-ONTHE-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 air-con 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. - £75,000 + S.A.V. & all legal costs. (Ref. C.3778)
fayre, with an emphasis on local produce. Director of selling agents Stonesmith, Mike Phillips, added: “The sale of The White Hart generated considerable interest from potential buyers, and we were delighted to agree a sale to such experienced operators. We wish them every success with their new venture.” The White Hart Inn was sold off an asking price of £89,950. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
Free Review of Your Gas and Electricity Rates from The Bowden Group Alliance
the rear of the premises, along with valuable off road parking for 3 cars. The purchasers Mick and Shelley have moved to the area from Manchester to start a new life by the sea with their 3 children and Four Seasons offers them that opportunity The Four Seasons is a profitable business with lovely accommodation. The perfect ‘Home & Income’ premises. If you are considering selling your business and for a free and confidential market appraisal, please contact Genevieve Stringer on 01803 212021 or email: firstname.lastname@example.org
Sold: The White Hart, Bishops Caundle, Nr Sherborne, Dorset Stonesmith of Exeter are delighted to have sold the free of tie leasehold of this character village inn. The White Hart is a well-presented Grade II Listed character village freehouse with origins reputedly dating back around 450 years. This well-appointed village inn has been recently refurbished to a high standard, whilst retaining many attractive character features, including a character main bar area and 40 cover restaurant, skittle alley/function room with a capacity of 100, and a commercial catering kitchen with ancillary facilities. There is also a family sized 3 double bedroomed owner’s accommodation. The business has been purchased by mother and son team, Patricia and Matthew Schofield. Matthew is a chef, and the new menu will be focusing on classic British pub
romsey (01794) 522228
• Emergency rescue & debt management • • Creditor problems & legal actions • • HMRC, utilities & business rates arrears • • Secured & unsecured financing • • Cash-flow funding & Investor finance • • Business & appraisal plans • • Planning consents & redevelopment • Ca ll us • Project management • toda y • Business purchase • witho ut For Hotels, Pubs & Restaurants delay (Leasehold, Freehold, single & multi-unit) www.hotelandpubrescue.co.uk
Is Your Business In Trouble? Are You Having Sleepless Nights?
Do you have serious money problems, are you facing legal threats, are you avoiding the post, your phone and your emails ? We can sort out all your financial and legal problems no matter how severe they are, our success rate is 100% Let us take control of all your problems and shield
you completely from all the pressure you are facing. We will deal with all your creditors and their litigators allowing you to concentrate on your customers and the business. We promise to identify effective solutions and options to keep you trading, or if you prefer, a seamless and managed exit with no adverse effects on you for your future plans. Every problem has an answer! Call us today without delay on 01183 800949 / 07538 161544.
Hotel & Pub Rescue Ltd www.hotelandpubrescue.co.uk email@example.com
The Cornish Arms, Pendoggett, Bodmin, Cornwall on the Market Stonesmith are delighted to be marketing the leasehold of The Cornish Arms, a substantial and deceptively spacious character Cornish village inn. With origins reputedly dating back to the 16th century. This presents an exceptional opportunity to acquire one of Cornwall’s foremost licensed premises boasting an impressive turnover, but still offering much potential throughout. The Cornish Arms is presented to a high standard throughout having been the subject of a comprehensive programme of improvement by our clients over the last 2 years. The inn is renowned for its ambience, retaining much of the original charm and character within a spacious trading environment. The inn briefly comprises of a three bar areas, a coffee room and main dining room. There is a fully equipped Commercial Catering Kitchen along with 7 quality Ensuite Letting Bedrooms and 2 Double Bedroom Owners Accommodation. Externally, the inn has a lawned Beer Garden and Patio Seating Area to the front, offering al fresco seating for 90+ customers. There is a customer Car Park for around 30 vehicles. The Cornish Arms occupies a prominent and visible trading position in the centre of the popular and accessible Cornish village of Pendoggett, designated an
Area of Outstanding Natural Beauty. The North Cornish coastline is around 2.5 miles away at Port Isaac, a historic fishing port famed for its picturesque fisherman’s cottages and narrow streets. The village itself has been the stage for various film and television series, most notable being Doc Martin. The Cornish Arms is set within a unique and impressive character filled property, the business trades as a traditional country village inn offering an extensive home cooked traditional pub food menu, using local produce, where possible. The business enjoys a healthy mix of food and wet trade together with impressive accommodation revenue. The Cornish Arms is still very much at the centre of the local community and the business also benefits from an influx of tourists, holiday makers and walkers yearround, with a significant increase in the numbers to the area during the busy summer months. The business benefits from its own website www.cornisharmspendoggett.co.uk which provides further background on the business. The free of tie leasehold property is on the market for £95,000. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.
Property and Professional
The Plough Inn, Stretton on Fosse, Gloucestershire A New Private ‘Free Of Tie’ Leasehold Inn has been brought to the market by Leading National Licensed Property Agent Guy Simmonds :- The Plough Inn, Stretton on Fosse, Gloucestershire. This highly desirable, fully refurbished ‘free of tie’ leasehold Village Inn & Restaurant is situated within the Gloucestershire village of Stretton on Fosse. Stretton on Fosse is an affluent village and civil parish in the Cotswolds, it is located close to the Warwickshire border, around 4 miles north of Moreton In Marsh. The property is offered in excellent condition and benefits from a
Lounge Bar/Dining Area (circa 30) and Dining Room (circa 24) which both offer considerable character and an intimate and cosy feel. To complete the property is a Newly Created Wooden Framed External Heated Seating Area (circa 25), Patio Beer Garden (circa 30), 2 Bedroom Living Accommodation, Commercial Catering Kitchen and Car Park for 15 Cars. Asking Price £49,950. Private Free Of Tie Lease with rent of £36,000. Last Years Turnover circa £365,000 (incl.). Trade Split 50% wet & 50% dry. Contact Guy Simmonds on 01332 865112.
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 firstname.lastname@example.org Visit the website at www.bowdengroup.co.uk or the Blogsite at www.hunterbowden.co.uk
River Shack, The Quay, Stoke Gabriel - SOLD
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
Leading Licensed and Leisure Agents Bettesworths are delighted to announce the sale of a waterside catering establishment. The River Shack Café & Bistro is located between the beautiful River Dart Estuary and the tranquil Mill Pond, a truly stunning and unique waterside location. The smartly presented premises have been bought by an experienced catering couple who will be putting their own personal touches
to the business when they relaunch the River Shack in time for the up and coming season. The River Shack was sold off an asking price of £115,000 for the leasehold interest, trade inventory and goodwill. If you are considering selling your business and for a free and confidential market appraisal, please contact Genevieve Stringer on 01803 212021 or email: email@example.com
RE DU CE D
T H E W E S T C O U N T RY S P E C I A L I S T S
SIDMOUTH, EAST DEVON
COLYTON, EAST DEVON
Traditional Free of Tie 16th Century Inn Situated Close To Picturesque Port Isaac 4 Character Bar Areas (89+) 7 Quality Ensuite Letting Bedrooms Strong Turnover And Profits
Well Presented & Equipped Licensed Cafe Occupying A Prime And Prominent Trading Location Seating Internally for 30 Customers Courtyard Terrace Seating 22 Customers Quality and Manageable Business
Superior Award Winning Bed & Breakfast Sought After South West Village Location 6 High Quality En-Suite Letting Bedrooms Superior 3 Bed Owners Accommodation Car Parking and Attractive Gardens
Traditional Licensed Daytime Cafe/Tea Garden Busy Devon Market Town Centre Main Cafe Seating 48 Customers Al Fresco Tea Garden Seating 40 3 Double Bed Owners Accommodation
High Quality Daytime Only Cafe & Coffee Shop Occupying A Town Centre Trading Position Cafe/Restaurant (55), Al Fresco Seating (40+) Impressive Levels of Trade With Much Potential Stylish & Extremely Well Equipped Premises
Impressive Award Winning Guest House Offering 7 Quality Letting Bedrooms Car Parking for 10 Vehicles Flexible 3 Bed Owners Accommodation Well Established with Impressive Trading Figures
W! NE EAST DEVON VILLAGE
Award-Winning Country Pub & Restaurant
Fully Licensed Roadside Cafe & Diner
Impressive Detached Country House Hotel
Furnished To An Exceptionally High Standard
Super Trading Position on A303
Set In 36 Acres Of Private Grounds
Main Bar 40+ and Restaurant 42+
Recently Refurbished and Purpose Equipped
7 High Quality Ensuite Letting Bedrooms
Superior 2 Bedroom Owners Accomm
Restaurant/Dining Seating for 120
Quality 3 Bedroom Owners Cottage
Exceptional Business Opportunity
Trade Gardens And Children’s Play Area
Separate 3 Bedroom Holiday Cottage
FH £375,000 OR LH £49,950 4766
THINKING OF SELLING? CALL FOR A FREE VALUATION
01392 201262 www.stonesmith.co.uk
• Superbly Presented Farm Shop/ Cafe with Full Planning Approval for 5 Luxury ‘Glamping’ Pods • Purpose Built Property with Retail Space, Cafe & Commercial Kitchen • Spacious Site with Delightful Countryside Views • Ideally Located just off the 'Atlantic Highway' • Huge Potential to Grow and Develop the Business
BUDE, NORTH CORNWALL
• Iconic, Internationally Renowned Cider Bar For Sale • Substantial Licensed, Grade II Listed Property with Traditional Trading Areas • Outside Trading Area with Light & Heat • Owners 3 Bed Accommodation and Separate 2 Bed Letting Flat • Successful Business with Strong Profit
CE PRI EN W
• Substantial Freehold Property on Edge of Dartmoor • Public House with Restaurant & Guesthouse • 5 En Suite Letting Rooms & Owners Accommodation • Great Location in Heart of South Brent • Currently Closed But Offering a Great Home & Income Opportunity
SOUTH BRENT, DEVON
• Substantial Freehouse on Busy Main Road • Character Inn with Substantial Trading Areas & Separate Function Room • 5 Bed Owners Accommodation • Large Car Park, Beer Garden & Childrens Play Equipment • Fabulous Opportunity with Huge Potential
NEW LEASE OR TENANCY PROPSALS INVITED
NEWTON ABBOT, DEVON
• Well Known & Established Traditional "Olde Worlde" Tea Shoppe • Pretty Grade II Listed Building in Sought After Location in Beautiful South Hams • Only Trading Daytimes for 10 Months of the Year • Huge Potential to Introduce Premises License & Evening Trading Hours • Perfect Home and Income Premises with Spacious Owner’s Accommodation
• Delightful Traditional Café with Strong Local Following • Well-Equipped and Maintained with New 5 Year Lease • Low Establishment Costs and 100% Business Rates Relief • Trading Quietly with Scope to Increase Hours • Located within Shopping Arcade on Main High Street
• Established & Popular Fish & Chip Takeaway • Prominent Location Within Densely Populated Area • Strong Community Following • Potential to Increase Trading Hours • Of Interest to Investors & Owner Operators
• Beautifully Presented Italian Restaurant in Central Location • Superior Owner’s Accommodation with Views Across the Teign Estuary • Successfully Trading Throughout the Year • Strong Net Profits Off Only 5 Evenings Trading • Suitable for a Variety of Catering Uses
GINO D’ACAMPO CHAIN COMES UP SMELLING SWEET Gino D’Acampo’s My Pasta Bar faced the wrath of its neighbours when its kitchen odour management system proved to be insufficient. But after calling in ventilation experts CK Direct, it found a way of getting its detractors on side and saving costs in the process.
THIS UNIT HAS “CERTAINLY MADE OUR LIVES EASIER WITH THE OFFICE STAFF ABOVE
CK Direct was called into survey the original installation and immediately spotted why the management of the unit was so inconvenient — it needed topping up with liquid on a regular basis, which cost £400 every month to source.
ino D’Acampo’s My Pasta Bar on Fleet Street in London had received several complaints from the offices above about bad odours emitting from its kitchen. Neighbours complained of a strong smell of garlic in the mornings and spicy smells during the course of the day.
After six months of kitchen trials to try and rectify the problem, the issue
became an urgent one, especially with the prospect of legal action looming if a resolution was not found. The odour system in place was proving to be insufficient and an inconvenience to manage. Staff at the site also needed something that would not only eliminate the smell and stop the protests, but prove cost-effective and easy to maintain.
KEEPING A LID ON KITCHEN ODOURS AND GREASE Kitchen ventilation specialist CK Direct’s Ozocube grease and odour removal system has undergone significant performance testing to prove that it performs equally, and in some cases better, than ESP and carbon blocks. Ozocube can reduce up to 89% of odour and rancid grease smells, significantly cuts the risk of fire by preventing grease build-up and extends the operational life of foodservice kitchen ventilation systems.
compact, energy and spacesaving, Ozocube, which can be fitted to existing ventilation systems and specified in new installations,” says Tony Ricciardi, managing director of CK Direct.
“We have spent four years and significant investment developing and testing the
The company has also recently completed further tests that confirm Ozocube will remove 95% of odour and grease to match current ESP and carbon filtration systems. This, says Ricciardi, is truly groundbreaking as the use of trioxygen and key components inside the Ozocube have never been used before to combat both grease and odour at the same time by turning them into vapour.
“The Ozocube is a single application product that treats both grease and odour in combination, unlike ESP and carbon blocks which are fitted separately.”
whatsoever, secondly the maintenance costs are 75% cheaper than a carbon system, as there are no carbons or prefilters to change, and thirdly employees simply turn on the fans when they arrive and the system works automatically. Chris Green, MD of My Pasta Bar, says the system has stopped the complaints. “This unit has certainly made our lives easier with the office staff above.”
KEY OZOCUBE USERS
The kitchen had already tried increasing the amount of liquid used, and even changing its cooking patterns, but Tony Ricciardi, managing director at CK Direct, identified two simple solutions that would rectify the issue and allow the restaurant to continue its normal cooking schedule.
- Gino D’Acampo Restaurants - Iceland Manufacturing - Individual Restaurants - Kintan Japanese BBQ - Piccolino - Restaurant Gordon Ramsay - TLC Inns Every six months, CK Direct changes the filters and, as a result, it is now fitting Ozocube in all new individual restaurants and retrofitting existing Gino D’Acampo kitchens.
One solution was a carbon filtration system which included a pre-filter, but it was the other option — the Ozocube — that most enticed My Pasta Bar. The Ozocube is an ozone generated deodoriser that offers an extremely easy solution for three main reasons.
You can find out more about CK Direct’s commercial kitchen ventilation and extraction systems via:
Firstly, the ease of a retro-fit installation causes no downtime
www.ckdirect.co.uk firstname.lastname@example.org +44 (0)1733 230 378
Issue #223 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...
Published on Apr 16, 2019
Issue #223 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...