CLH News #224 May 2019

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Editor's Viewpoint

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CLHNews ISSUE 224

MAY 2019

Consumer Spending Rises as Visits to Pubs and Restaurants Increase

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Consumer spending in the UK grew by 2.5 per cent year-on-year in April, as milder temperatures encouraged Brits to go out and spend in restaurants and pubs.

Data from Barclaycard revealed that essential expenditure grew by 6.2 per cent in April. Non-essential spending overall saw more muted growth of just 1.2 per cent. However, one category that did perform very well was pubs and restaurants, which reached doubledigit growth of 13.1 and 10.0 per cent respectively – as Brits made the most of the sunny bank holiday by relaxing and dining out.

There was better news, particularly for drink led pubs which saw a like for like sales increase of 10.9%, according to Coffer Peach Business Tracker. Overall,

collective like-for-like sales for the combined managed pub, bar and restaurant sector were up 1.1% on April last year.

While the data from Barclaycard reveals that restaurant sales were up overall, sales were not so good for restaurant chains however which saw a collective likefor-like sales drop of almost 17% against Easter trading in 2018.

The Brexit delay, says Barclaycard along with warmer weather over the Easter weekend, may be contributing factors to a slight increase in consumer confidence.

April saw a rise to 33 per cent of consumers feeling confident in the UK economy, compared to 26 per cent in March.

Furthermore, over a quarter of Brits (27 per cent)

admitted the sunshine in April had encouraged increased expenditure. Just under a fifth of UK (19 per cent) adults also said they spent more money than usual on leisure and experiences during Easter. Half of these consumers opted to eat out (52 per cent) or enjoy day trips with family and friends (48 per cent).

Esme Harwood, Director at Barclaycard, said: “Warmer temperatures, especially over the Easter weekend, led many consumers to spend on experiences and dining out. Overall consumer spending in April has remained relatively modest, with the retail sector continuing to struggle.

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Caterer, Licensee & Hotelier

Editor's Viewpoint

May 2019

Welcome to the May issue of CLH News.

Great news that, (to coin a BBC phrase), “Despite Brexit” the hospitality sector is proving quite resilient. As our front-page story shows, according to data from Barclaycard, whilst there is only been a modest increase in consumer spending generally, spending in pubs and restaurants is double digit figures.

Further data from CGA also confirms that spending in pubs has been growing. Not so rosy according to statistics for the chain (casual) restaurant sector. As we all know, there have been quite a few casualties in the sector this past 12 months. The growth in managed restaurant openings the past five years was always, in my opinion, unsustainable. Yes, it has been lauded as one of the British economy’s great success stories over the past 10 years, but that was followed by site closures and creditors voluntary arrangements for big names such as Jamie’s Italian, Prezzo, Carluccio, Gaucho all closing outlets and seeking CVA’s.

EDITOR

Peter Adams

I don’t think it’s too difficult to work out what went wrong. Many chains simply overextended, creating overcapacity, which then led to meal deals, vouchers and discounting. This initially may seem attractive, but is always a race to the bottom. Added to that was the fact that many had negotiated rents during the good times, which again are unsustainable when times are tough. Added to which, we have seen business rates increase, apprenticeship levy, national minimum wage, pension contributions all squeezing the bottom line. The decline in the sector can be a real opportunity for the independent sector. In fact, we did run a report last year where one of the industry’s leading purchasing companies highlighted this exact message - that there is a real opportunity for the independent sector to capitalise on the multioutlet sectors’ “woes”.

We now approach one of the industry’s busiest periods, and with the restaurant and on-trade sector riding the current “Brexit” storm, we are encouraging the independent sector to get creative in what they offer and also how they market themselves.

Simple fact is in the Summer people WANT to be out more, and businesses that plan and prepare will reap the benefits!

We have some great features in this issue which will give some useful hints, tips and industry insight, plus, of course, products and services to help increase sales.

We here at CLH News are doing our bit, visit our website http://catererlicensee.com/posters-for-special-events/ we have a poster for every occasion free to download!

Just wanted to take this opportunity to add our support for Mental Health Week. I was at first staggered when I saw the statistic of 8 in 10 chefs suffering from poor mental health, but then I remembered my own years in the kitchens, particularly when I had my own bar/restaurant here in Bournemouth and how it affected me. Next month, we will be inviting experts to advise on what we in the industry can do to help alleviate the stresses and pressure on those working the industry. We would welcome any comments readers would like to submit.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

Figures from the Coffer Peach Business Tracker also confirm an uplift in pub sales thanks to the sunshine Karl Chessell director of CGA, the firm that produces Tracker in partnership with Coffer Group and RSM said: "You simply can't escape the fact that weather always has a major influence on the fortunes of the pub and restaurant sector – and what's good for pubs is rarely good for restaurants. These Easter figures just underline that reality.

“The Easter weekend last year, which fell in March rather than April, was good for trade overall, and particularly restaurants, as although the weather wasn't stunning, the holiday weekend came in the aftermath of the snow that accompanied the Beast from the

East. There was plenty of pent up demand from people wanting to get out, which helped boost sales across the sector by almost 6 per cent against Easter 2017. So although this Easter may have been a bit of a disappointment, it was still better than two years ago."

continue to hit top line growth whilst additional costs from increased minimum wage and pension contributions bite into margins. The eating and drinking out sector desperately needs a sustained run of positive sales growth just to stand still."

Mark Sheehan, managing director at Coffer Corporate Leisure, said: "It is no surprise that Britons sought out their local beer garden to escape the record temperatures over the Easter weekend.

Regionally, London saw a fall in like-for-like trading, down 0.7 per cent on last April, while outside the M25 was up 1.7 per cent on a like-for-like basis for the month.

"Whilst the weather and Brexit delay seem to have brought some short-term relief for the UK pub industry, the challenges affecting the casual dining sector show no such let up."

Looking at the underlying trends, however, London is still outperforming the rest of the country. Market like-for-likes overall were up 1.7 per cent for the 12 months to the end of April, with London running at 2.5 per cent ahead and outside the M25 up 1.5 per cent%.

Paul Newman, head of leisure and hospitality at RSM, added: "Fierce competition from new openings

Campaign Challenges “Hidden Discrimination” In Pubs & Restaurants Support Services organisation United Response has launched a new campaign, 'Am I Your Problem?' looking at how the public interacts with people with a learning disability or autism and to improve these interactions.

A study has revealed that Londoners are the least comfortable people in England, Wales and Scotland when it comes to sharing a restaurant, pub or even public transport with someone with a learning disability or autism.

Only three quarters (75%) of those living in the capital said they would be happy to share a pub with someone with a learning disability or autism, in contrast to nine in ten people in other areas such as Wales (93%) and the North West (89%).

The data comes as the disability charity launches its campaign to challenge the indifference, hidden discrimination and sometimes outright hostility faced by people with a learning disability or autism. The charity is calling on the general public to seriously consider how their interaction and behaviour can harm people with learning disabilities or autism, dent their confidence and at worst completely ostracise them from society.

The research also exposes subtle differences in attitudes among men and women when they share restaurants, pubs or public transport with those with learning disabilities and autism. Just over three quarters (78%) of men said they would be comfortable with these scenarios compared to an overwhelming majority (90%) of women.

United Response chief executive Tim Cooper said: “Our ‘Am I Your Problem?’ campaign sets out to show that people with learning disabilities and autism are not the problem in our society.

“The problem lies with the minority who think it is acceptable to commit conscious acts that demean dis-

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Consumer Spending Rises as Visits to Pubs and Restaurants Increase

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abled people.

“There is also a wider problem – an underlying ignorance displayed by a number of people who still feel awkward and uncomfortable around people with learning disabilities and autism. Highlighting this lack of understanding is the starting point to promoting a greater understanding and acceptance among the general public to change behaviours and empower people with learning disabilities to be fully included in their community.”

United Response’s Am I Your Problem? campaign is calling on people and businesses to change the way they interact with others who have learning disabilities or autism – to show more patience and understanding and to not stare or treat people with learning disabilities like children.

Tim Cooper added: “Our findings highlight how a widespread indifference and prejudice is leading to some of society’s most vulnerable people regularly being discounted and going unnoticed within our communities.

“This hidden discrimination is taking place in a number of different settings. This is why we are also calling on businesses and employers to educate their staff, and customers on how to interact with people with learning disabilities and involve them in society.

If you have any interesting news articles that would be of interest to our readers please email us at

“Non-disabled people need to become the solution, not the problem. We want to see a society which is open to all and gives everyone a fair chance in all walks of life. We hope others share that vision too.”

Find out more about the campaign or share your stories by searching #AmIYourProblem on Twitter or Facebook.

edit@catererlicensee.com

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May 2019

Don’t Get Labelled ‘Unhygenic’ By Customers – Why The Right Stock Rotation Process Is Vital Robust stock rotation processes play a crucial role in protecting customer wellbeing and the reputation of a business. But too many still rely on handwritten ’day-dot’ labels, asking too much of staff at a time when skilled employees are hard to find, as Ged Cairns at Brother UK explains.

According to the Food Standards Agency’s latest public survey, the hygiene rating of a business is the biggest concern for diners looking for somewhere to eat out*. For restaurants, bars, hotels and catering businesses, this underlines the importance of achieving and displaying a good hygiene score.

Of course, for a business owner or manager, there is more at stake than a rating displayed in their window, website or brochure. Neglecting to put robust processes in place can put customers at risk and lead to serious financial and reputational damage for the business.

As anyone who works in the hospitality and catering industry will know, a reliable stock rotation regime is key to maintaining the highest standards of hygiene, and businesses must be able to demonstrate this to an inspector in order to secure a five-star rating from the Food Standards Agency (FSA).

For that reason, an effective and error-free food labelling process is critical.

Fit for purpose?

In a busy food-prep environment, there is a high volume of produce being removed from freezers or arriving as fresh deliveries to be temporarily stored in readiness for preparation and serving to customers. Therefore, it’s

vital to know what stage in the process each food item is at, how long it has been there, and when it needs to be used by.

Unfortunately, in our experience consulting with businesses from across the hospitality sector, at least two thirds are currently using handwritten ‘day-dot’ labels for their stock-rotation process. And it isn’t just small independent firms: in our research, a large number of multinational operators continue to hand write their stock rotation day-dot labels.

Typically, colour-coded labels are used denoting different days of the week – a process known as day-dotting. This identifies when the food has defrosted and is ready to use. The colour of the day signals how long it can still be used and by when it needs to be thrown away if not used by then.

Despite this, this manual process can easily lead to mistakes. It relies on kitchen or serving staff writing the information accurately 100 per cent of the time while, in some cases, creating hundreds of labels every day.

With hospitality and catering firms currently facing significant skills shortages, the result is that they are often relying on unskilled or unqualified staff to carry out product labelling and the associated paperwork, adding to the risks. The process is so important that, in extreme cases, companies are forced to use over-qualified staff to handwrite labels, just to make sure the right information is recorded.

Handwritten labels are also prone to smudging and can become illegible, which can create a lack of accountability, as well as uncertainty over important details like item contents and use-by dates and times. All of these things could result in a lower score in a food hygiene inspection.

Of course, not only are handwritten labels less legible, they are laborious, consuming employee time that could be better spent serving customers.

Three Ways Technology Will Change How We Book Hotels

When it comes to such a critical system, there is a strong argument that businesses can’t afford to rely on the legibility of employees’ handwriting, or to trust that some labels won’t become unreadable over time.

A more robust approach Investing in a stock rotation process based on automatically printed labels can remove that risk and help ensure effective, clear and trustworthy food labelling.

A well-designed system built around a robust print solution, such as one of Brother’s food labelling solutions, will let staff produce high-quality labels containing all of the relevant information at the touch of a button.

Containing pre-stored databases of all the possible ingredients that may be used in the kitchen, including allergen data, means the management team have full control of all the correct perishable dates. This means that staff no longer have to check manually for each item or worse, make one up. Clearly this saves significant time and minimises the risk of items being labelled incorrectly.

Printed labels also allow businesses to go beyond the day-dot approach.

Date and time stamping the labels adds additional precision to the process.

Not only will the day be recorded but also the exact time, meaning chefs can maximise products’ shelf life and reduce unnecessary food waste.

Together, these advantages will mean employees will find it much quicker and easier to label products accurately, helping to ensure compliance with hazard analysis and critical control points (HACCP) policies and, ultimately, keeping businesses and their customers safe.

Ged Cairns is head of the Auto ID business unit at Brother UK.

accommodation at a hotel. With this and the growing global demand for personalization in mind, the report predicts the way we book hotels may be totally revoluAhmed (Joe) Youssef, EVP of Business Strategy report’s research shows that technology could hold the tionized. key to unlocking better guest service than ever before, & Marketing, Amadeus Currently, the majority of us have a choice of either a but only if it is delivered in an intelligent way.

In the hotel industry service is key; service that’s both twin room or a double. Soon, the report says, “attributeThe results indicated that there are high-levels of high-quality and reliable if it’s to continue to draw in based room booking” could become the norm. interest in smart hospitality solutions. For example, customers. But in a world where people increasingly 75% of those interviewed expressed an interest in stayThis will mean that guests won’t just book a room, depend on automated services, how far should hotels they’ll adapt it to suit their precise needs. For business go in exchanging human-driven service for automation. ing in a room where smart devices were present and 67% like the idea of interacting with staff through a travelers, this might mean booking a room during the A new report commissioned by Amadeus and IHG, messenger app. Interestingly, consumers in Asia were day to catch up on lost sleep in a different time zone, featuring research carried out by Foresight Factory and the most open to using self-service technologies, or for those in need of some ‘me-time’, perhaps ditchCornell University, ‘Drivers of Change in Hospitality’, whereas those in European and American markets ing a desk in favor of a yoga mat. asks this question. The research, analyzing the beliefs were comparatively tentative. and habits of 7,500 consumers worldwide, has been By understanding the inherit value of the attributes of However, on average the surveyed consumers were condensed into three main trends that the report their rooms, hotels can open up new streams of revexpects hotels to adopt in the near future. It examines just over 30% more likely to prefer to interact with enue. However, it will be important to present relevant how consumers currently interact with the hotels they hotel staff for activities such as making a complaint, ask- options at the booking-stage, in order to avoid overing for recommendations, or even for room-key pickstay at and how technology can help hoteliers to lure whelming guests with choices. up. Savvy hoteliers will have to know exactly when to them back year after year.

2.

Achieving Cult-Status at Scale automate and when not to, and allow human interacTHE RISE OF TECH-AUGMENTED tions to take over.

Boutique hotels have long known that building an HOSPITALITY 1. The Beginning of the End for Room Types emotional connection with guests can be a way to guarantee repeat visits for years to come. The survey You would be forgiven for thinking that introducing When asked, 65% of consumers said that the room revealed that 73% of global travelers seek a ‘unique automated services to the hospitality industry might facilities were a top priority when they last booked experience’ when they go on holiday. In offering that impact guest satisfaction levels negatively. However, the

special experience, hotels will come to take more and more advantage of the data that guests produce as they travel.

The report predicts that data-informed hospitality will involve using the information collected and siloed across multiple companies. In order to understand guests more on an industry-wide level, datasets will be shared between companies rather than held privately. Only a minority of 12% of guests declared that they wouldn’t share their data with hotels in order to receive perks, showing a willingness on the part of most other to do so. Hotels can and should analyze the data exhibited by their guests in order to understand their behavior both in the moment and for years to come.

THE FUTURE OF HOTELS Modern travelers are much more aware of the options on offer to them and they’re not afraid to ask that their specific requirements be met. Technology now offers hospitality providers with a foundation for more personalized, more efficient services. By taking advantage of that tech whilst maintaining the human touch for which the hospitality industry is famed, the hotel of the future becomes less about robots and holograms. Instead, it becomes about what hotels have always focused on; the perfect guest experience.

May 2019

New Report Reveals Eight in Ten Chefs Suffer from Poor Mental Health

In a recent independent survey of UK chefs, CHEF® has found that eight in ten of those working in professional kitchens (81%) have experienced poor mental health during their careers. Furthermore, almost half (48%) believe that not enough is being done to support their mental wellbeing in the workplace.

The hospitality industry is an exciting, ever-evolving place to work, but with this comes a fast pace and pressure. There is increasing acknowledgement that more needs to be done to open-up conversations around mental health, and as such, CHEF® has commissioned an extensive report to gain a better understanding of how chefs are affected and what can be done to improve the kitchen environment and lower stress levels.

The research shows that the top factors currently contributing to stress are staff shortages (58%), lack of time (43%) and limited budgets (42%). The lack of daylight was also cited, with 41% saying it negatively impacted on their wellbeing.

Not only is stress having an impact on the mental wellbeing of those in professional kitchens, CHEF’s® research has also revealed it’s having a negative impact on wider business operations, with almost three-quarters (73%) of chefs admitted to calling in sick due to stress.

CHEF® has collaborated with Renée Clarke, workplace wellbeing expert from The Work Well Hub to assess the current situation and what can be done to alleviate the issue in a new report, ‘At Boiling Point: Addressing mental wellbeing in professional kitchens’. Renée provides invaluable insight and advice for creating a workplace environment that will encourage creativity and reduce stress.

The report also includes commentary from industry

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5

experts such as UKHospitality; mental health campaigns, Time to Change and Pilot Light; The Craft Guild of Chefs; Unite and fine dining restaurant, Cin Cin – a prime example of a business prioritising employee wellbeing and creativity above all else.

The research identified creativity as a key factor in reducing stress levels and increasing employee satisfaction with almost nine in ten chefs (87%) in agreement that more freedom to be creative in the kitchen would significantly improve their stress levels. However, the vast majority (85%) stated that their creativity is being stifled by other pressures in the kitchen.

Andrej Prokes, Consultant Chef at Nestlé Professional® said: “Being a chef is, I think, one of the most intensely satisfying jobs there is, but it comes at a price. As you’d expect, working at pace in a busy kitchen comes with its challenges, especially when you are putting your heart and soul into creating the perfect dish. However, that price should not be the mental health of chefs and too often these days, it is.

“CHEF’s® survey results clearly demonstrate that mental health is a significant issue affecting chefs across the UK and with the support of industry experts, professionals and campaigners, this report goes a long way to understanding the causes and what more can be done to raise awareness, improve communication across the industry and probably most significantly, reduce stress levels leading to mental health issues. For me, it’s a must-read for anyone running or working in a professional kitchen”.

To download a copy of the CHEF® report, At Boiling Point: Addressing mental wellbeing in professional kitchens visit: www.nestleprofessional.co.uk/CHEF/at-boiling-point

Cask Marque Announces New Beer Accreditation Scheme for Pubs And Bars

Beer cellar management training provider Cask Marque has announced the launch of Beer Marque, a new beer accreditation scheme for pubs and bars.

The new scheme has been devised to tackle a number of issues affecting beer quality in the on-trade, from cleanliness of beer lines to serving temperature and staff knowledge.

‘Cask Marque has trail blazed consumer understanding and recognising pubs that serve great quality cask beer,’ commented Heineken UK category and trade marketing manager Jerry Shedden. ‘With the beer marketing evolving, it’s a fantas-

tic step forward that the same principle should be applied to all beer.’

To gain Beer Marque outlets must:

• Pass a cellar inspection to ensure they are using best practice to deliver beer quality and reduce losses from wastage.

• Use appropriate branded glassware and ensure glasswashing machines are kept in good working order.

• Ensure ice machines are hygienically maintained.

• Train bar staff to present the perfect pint.

• Pubs will be given a Beer Experience star rating based on the above.

The scheme will also aim to tackle

a number of key issues, including over-ranging and thus selling beer of poor quality due to lack of throughput; dirty beer lines; cellar temperature; and staff knowledge.

‘Customers expect a great beer experience when in the pub. Quality and serve are of utmost importance to them,’ commented Paul Nunny, director of Cask Marque. ‘The pubs’ reward is in more sales and less waste.’

Other than a cellar inspection, ontrade premises will need to demonstrate they use appropriate glassware, ensure that glass washers and ice machines are kept in good conditions, and that bar staff is properly trained.

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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May 2019

Cost Of Compliance With FSA Ruling On Full Ingredient Labelling Is Less Than The Price Of A Coffee A Day Navitas Group, the food safety and health and safety experts, has welcomed the Food Standards Agency (FSA) Board’s backing of mandatory full ingredient labelling for foods that are pre-packed for direct sale (PPDS) saying the cost of compliance for foodservice businesses will be less than the cost of a cup of coffee a day.

The FSA has opted for the most stringent of the four options offered in the recent consultation on amending allergen information labelling.

Under the proposed changes food that is classed as PPDS will require a label clearly stating the name of the food along with the list of ingredients.

Any of the 14 specified allergens still present in the food must be emphasised to stand out in the ingredients list.

Ben Gardner, CEO of Navitas Group comments: “Of course foodservice businesses may be concerned about the cost of the complying with full ingredient labelling. However, food safety systems in general and allergen labelling solutions, in particular, are not prohibitively expensive even for

smaller foodservice operators. For a stand-alone allergen labelling solution, we’re talking about far less than the cost of a cup of coffee a day. That has to be worth it to give reassurance and peace of mind to customers with food allergies that their food purchases are correctly and accurately labelled.”

He adds: “When it comes to food safety our advice to customers and those in the foodservice industry has always been to take a proactive approach and aim to exceed any regulations to remain one level above compliant. We’ve been advocating better allergy management, greater allergy awareness and tackling potentially unsafe food allergen labelling with our food safety monitoring and allergen labelling platform for some time and so very much welcome the FSA’s ruling on full ingredient labelling.

Navitas has been working with Nathalie Newman, Allergy Consultant, who advises: "For anyone affected by, and living with allergies, food labelling becomes crucial to eating safely. Open and honest communication and sharing of all ingredients used enables the consumer to make an informed decision as to whether something is safe for them or not. Nowadays it’s not just about the top 14 allergens, many are affected by allergies outside the top 14, which aren’t currently declared. It makes it very difficult for them to eat out safely, or to buy prepared food that is suitable for them. This ruling by the FSA is a step in the right direction for consumers, and we must hope the government continue the momentum."

Navitas can support foodservice businesses looking to improve allergen management within their kitchens with an allergen labelling solution and also

Get Some Seriously Sweet Prizes For Your Kitchen Hero With The Kitchen Porter Of The Year 2019 Warewashing specialist Winterhalter has launched its sixth annual contest to find the best kitchen porter in the UK. Since beginning in 2013, KP of the Year has become a popular fixture in the foodservice calendar, as businesses join in celebrating the work of these too often unsung heroes of the industry.

With a prize fund worth £12,000, including a special gift for every nominee, the sixth year of the competition is set to be the biggest ever. And as sugar is the gift for a sixth wedding anniversary, 2019 is the perfect year to show your KP some love and maybe sweeten the deal with some great prizes too.

“Every year we’ve seen the standard of entries rise,” says Stephen Kinkead, managing director of Winterhalter UK. “More companies want to celebrate the extraordinary work their KPs do. We’re really proud of the way everyone comes together to support KP of the Year, it’s good to see the industry acknowledging the people that so often get overlooked and recognising their contribution.”

Seeing that other companies have started similar competitions is very flattering, and something to be encouraged as KPs and the work they do have been overlooked for too long The winner receives a trophy, £1,000 cash, and a celebratory dinner for family and friends. They also win a brand new Winterhalter for their work place, worth up to £8,000. Two runners up receive cash prizes and every entrant gets a special KP of the Year apron, in a presentation tin, created by Oliver Hardy.

Last year’s winner was Aleks Riitmaa of the Crathorne Hall Hotel in North Yorkshire. He was nominated by Alan Robinson, the hotel’s executive head chef, who said “Aleks is thoughtful, generous, does the most thorough job and makes the whole team smile.”

Stephen Kinkead added, “Father Riitmaas, as his colleagues affectionately call him, was a standout entrant in a particularly strong year. We can’t wait to meet this year’s great kitchen porters, and the next KP of the Year!”

Visit www.kpoftheyear.com to nominate.

online training courses.

Navitas allergen labelling solution - The Navitas food allergen and date labelling printer and software solution allows foodservice businesses to print bespoke labels with specific information on the allergens present, together with the date and time the food item was prepared.

Navitas software keeps a record of all label information and the details of the staff member who produced it, along with a date/time stamp ensuring transparency, traceability and accountability.

Allergy awareness training - Navitas’s allergy awareness training is designed to give businesses a full understanding of the foods that may trigger allergic reactions and the precautions they need to take to guarantee their customers avoid these. The online courses are aimed at anyone in the hospitality industry who prepares, serves or sells food.

Allergy Awareness: Know Your Allergens is a course that introduces participants to food allergies, the 14 major allergens and how to recognise them in pre-packed and loose foods.

The follow up in-depth Allergy Awareness course includes modules on how allergens affect the body, what the law requires, allergen control in catering and managing the threat of cross-contamination.

Both courses are available at a discounted rate until the end of May. For further information on allergen labelling and allergen awareness training visit www.navitas.eu.com or see the advert on page 11.

BB Foodservice Offers Top Tips for Operators To Raise Their Game During Ramadan

BB Foodservice – the delivered foodservice arm of Bestway Wholesale, is offering top tips for savvy operators to help them capitalise during Ramadan (5 May to 4 June 2019).

An increasingly affluent and diverse group of consumers, Muslims in Britain are contributing £31 billion to the economy each year, with a spending power of £21 billion1. With the Ramadan economy worth over £200 million there is a clear growing demand for specific Ramadan offerings from operators, with 78% of British Muslims saying they would be interested in retailers or brands who provided tailored Ramadan offerings to them.

Salih Sheikh, head of marketing and digital, BB Foodservice said: “The holy month of Ramadan presents restaurants, cafes and takeaway services with a massive opportunity to increase footfall and revenue. It’s now very common for Muslim families and friends to want to eat out

and enjoy Iftar (the evening meal when • Serve dates: Show your respect for tradiMuslims traditionally break their fast tion by beginning the evening meal with an each day) in a restaurant or cafe, so if offering of dates operators can tap into the norms and • Offer plenty of water: Surprisingly, traditions around Ramadan and create Ramadan is a period known for weight offerings to meet this demand, they may gain. Water not only hydrates customers not only see increased profits during May after a day of fasting, it can also help to and June, but gain new and loyal cusavoid weight gain. Why not help to make tomers for the rest of the year.” the moment of breaking fast more special BB Foodservice has put together five by offering a range of more innovative soft top tips that operators can use to weldrinks and flavoured water options? come more Muslim customers during • Join the month of giving: In the lead Ramadan. up to Eid ul-Fitr (the three-day celebration BB Foodservice’s top five tips marking the end of Ramadan), Muslims buy gifts for family and friends, and also • Serve an Iftar menu: Whatever cuisine donate to charity over the month. Why not you specialise in, serve a flexible, nutritious offer small gifts or menu items that include and thirst-quenching menu that offers charitable donations to mark the tradition? healthy carbohydrates, natural sugars, vitamins and protein. A day of fasting also Get involved with local events: See means no drinking, so provide hydration what’s happening in your local area and not only with your drinks, but via food such how your business can get involved with as salads and vegetables. Make sure you local events and festivals throughout also have halal meat available.

Ramadan.

EU Ban On ‘Meaty’ Names Would Financially Impact Public Sector May 2019

A vegan charity has warned the proposals to ban the use of traditional names like ‘burger’ and ‘sausage’ for vegan and veggie food products will result in “excessive administrative burdens” to all public entities.

The Vegan Society has highlighted the proposed measures will not only impact vegans, but also public authorities that currently serve vegan food, such as government departments, health providers, education establishments, police forces and prisons.

It has legally challenged the plans in a formal letter to EU officials, signed by its CEO and prepared by a legal expert, on the grounds of breaching fundamental human rights of vegans that are set out by the Union.

The letter states the proposed measures contravene the EU consumers’ right to be informed adequately as to how goods can be used and denies the vegan community the benefits offered by EU law on clear labelling.

If the proposals are voted into effect next month, vegan and veggie burgers could become ‘discs’, and sausages ‘tubes’ among other products.

George Gill, CEO at The Vegan Society who signed the letter, said: “As consumers are increasingly moving away from eating animals, the demand for vegan products is growing. There’s no denying that meat, dairy and egg industries are feeling threatened by this and desperately trying to restrict the marketing of vegan products.

Should Beer be More Like Gin?

A study into female attitudes and behaviours towards beer by women and beer interest group, Dea Latis, reveals that women would switch to beer if it wasn’t associated with pints and “sexist imagery” and reinvented itself, as gin has done in recent years, with added elegance.

In a follow up to The Gender Pint Gap, published last year, The Beer Agenderexplores in more detail the opinions and attitudes of women; their perceptions of beer – the product, the service, the drinkers, and the world it inhabits.

The Beer Agender showed women can often be their own harshest critics. With only 17% of women drinking beer regularly the report shows that they are still influenced by the complex attitudes and imagery associated with men and beer.

The Beer Agender reports that:

• The image of beer and its advertising is often associated with men in pubs; • The typical female beer drinker is someone who doesn’t care too much about what other people think of her or is a woman who doesn’t care too much about what she thinks of herself; • Women definitely don’t want a ladies-only beer and want to move beyond volume to focus more on beautiful glassware and lighter, more golden beers; • They want tastings as standard, with glasses and packages of beer that are smaller than a half pint, but with

more interest and more flavours; • And that matching types of food with beer is an attractive proposition for women but they need to taste, sample, inspired and enticed.

The report’s co-author, beer sommelier and Dea Latis director Annabel Smith said: “This year’s report illustrated that many women in this country still have some ingrained deep-seated beliefs and perceptions about beer. And many of these are not positive. Women don’t want a beer made for women. Women just want the beer and pub industry to look at things from their perspective, and reconsider how beer is presented and positioned to them.”

The Beer Agender suggests that brewers and retailers should take these issues on board and stop dwelling on past beliefs. It concludes that women who drink beer are relaxed and happy and fun and in control and generally comfortable within their own skin and it should be this confident woman that other women aspire to be.

Jaega Wise, Head Brewer for Wild Card Brewing in Walthamstow, London commented on the report, saying: “This report is important for the health and growth of the beer industry in the UK. Many factors, long suspected in the complicated relationship between women and beer, specifically in the UK, have been confirmed with this thorough research. There is a huge amount of work for the beer industry to do to overcome outdated stereotypes facilitated by decades of damaging advertising.”

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“These proposals have little to do with consumer protection and instead are motivated by economic concerns of the meat industry. We are calling on EU officials to reject these irrational measures for vegan meat alternatives to be banned from using the qualified conventional terms everyone has been using for decades.”

The 14-page letter includes an appendix with over 100 examples of plant-based food descriptors being used in the public and private sectors, suggesting many institutions would be affected.

Public authorities are obliged to provide plant-based food to vegans in their care as veganism is a protected philosophical belief under the Equality Act 2010.

Excessive amounts of time and money would have to be unnecessarily spent on revising menus in public sector institutions if the proposals are accepted.

Dr Jeanette Rowley, Vegan Rights Advocate at The Vegan Society, said: “This proposed measure is not aligned with EU policy on respect for diversity.

“It is not in the public interest and, if implemented, would have a disproportional impact across society by affecting the normal daily functioning of all public and private entities that provide food.

“This EU measure threatens to cause widespread administrative chaos, confusion and time wasting trying to understand how to plan a meal that includes a veggie disc or a veggie tube!

“The widespread impact of this unreasonable and costly proposal should not be underestimated.”

Dr Rowley quotes in the letter the European food labelling laws that state “food information should … enable consumers to identify and make appropriate use of food” and argues the use of ‘meaty’ names informs the consumer how the plant-based products can be cooked and used.

The Gender Pint Gap in 2018 reported that currently, only 17% of women drink beer at least once a week (compared to 53% of men) and male oriented advertising is the main barrier to over a quarter (27%) of women drinking beer – rising even higher for the 18-24 year-old female group to almost half (48%).

A fifth of women (20%) find the thought of calories in beer and putting on weight to be the biggest reason for not drinking beer and 17% of women feel that ‘being judged by others’ is the third biggest barrier to drinking beer.

Sales of Rum Continue to Rise Sales of rum continue to rise, with almost 35 million bottles sold worth just over £1 billion in 2018.

Total UK spirit sales last year were worth just over £11 billion, with rum the standout performer alongside gin, as Brits’ thirst for new and exciting craft spirits shows no sign of slowing down.

Trade Association said: “It’s been another great year for rum sales in the UK. British drinkers have more choice than ever before when it comes to rum. Craft spirits are ‘of the moment’, and an increasing number of artisanal spirits producers are crafting their own interpretations of the spirit- often alongside their gin range.

Whilst white rum is still the most popular rum in the off-trade, sales of flavoured and spiced rums are growing fast, with almost 10 million bottles sold in the last 12 months – just over half a million bottles fewer than white rum.

“The decision by the Chancellor last Autumn to freeze spirit duty was the right one, and further supportive action is vital in 2019 to ensure that the craft spirits boom can continue, and British drinkers can continue to enjoy experimenting with their drinks choices.”

The WSTA’s last Market Report also shows that both the white rum and flavoured & spiced rum categories were worth £137 million over 2018.

Dan Buckland, Co-founder, Drum & Black Rum Co. adds: “Consumers are becoming more adventurous with their beverage choices, and the more exploration they do, the more knowledgeable they become. They’re seeking brands that define them as individuals, and the craft rum movement in the UK is showing more people that rum has the potential as the drink of choice.

The WSTA is predicting that by the end of 2019, flavoured and spiced rums will knock white rum off top-spot as the most popular type of rum for shoppers picking up their tipple in shops, supermarkets and offlicenses.

Sales of golden and dark rum in pubs, bars and restaurants were also up, with golden rum the most popular choice for drinkers – sales of golden rum were worth £374 million, an increase of 7% on last year.

The latest increase in sales attests to the growing appetite in the UK for rum and the increasing number of brands on the market. In 2006, there were around 50 rum brands on the UK market, but now that number is approaching 200, underlining that UK drinkers’ desire to experiment new and different brands is not confined only to experimenting with gin.

Miles Beale, Chief Executive of the Wine and Spirit

May 2019

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“Until now, spiced rums have been associated with lower quality mixing spirits. However, if crafted as a premium sipping rum with an innovative flavour profile, spiced rum can become an accessible alternative for spirit drinkers with more refined tastes as well as a new, exciting luxury drink for those exploring the rum world.

“Whilst Drum & Black and a small number of British rums are actually distilled on home soil, we will see that most new brands rely on bulk imports. I am looking forward to seeing more distilleries open here in the UK. As with the gin movement, this is when we will start to see real creativity in the craft of new British brands.”

Over 50% Of Allergy Sufferers at Risk By ‘Safe’ Restaurant Food, Says Survey Over half of allergy sufferers have had their lives put at risk by contaminated food from restaurants and takeaways, according to a survey surveyed by law firm Slater and Gordon at the beginning of April.

58% of those who took part in the poll say they’ve had a reaction after eating food that staff had assured them was safe to eat, while 30% managed their symptoms with medication, one in 10 needed to see doctor and 7% had to be rushed to A&E The firm represents the parents of nut allergy sufferer Megan Lee. The 15-year-old tragically died on New Year’s Day 2017 from an anaphylactic

reaction after she unknowingly consumed peanuts in a meal from the Royal Spice takeaway in Lancashire.

The takeaway was still displaying the top rating it had been awarded in 2013, and had also failed to inform the local authority of a change of ownership.

Shane Smith, a lawyer at Slater and Gordon which commissioned the research, said: “These results are astonishing.

Most of us have a friend or loved one with a potentially fatal allergy, yet so many restaurants and takeaways still seem to regard it as being of little importance.

“Comments like “it can’t be that

bad” and “it won’t hurt you this once” show just how much work is still needed to educate owners and staff about the very real dangers. For those with an allergy it is not a choice but a serious condition which could kill them if ignored”.

Two Royal Spice takeaway workers owner Mohammed Abdul Kuddus, 40, and manager Harun Rashid, 38, were sentenced to two and three years in prison respectively on charges of manslaughter by gross negligence. In sentencing, Mrs Justice Yip told them Megan was responsible enough to highlight her allergies when placing the order but “sadly the same responsibility was not at your end”

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

10

Caterer, Licensee & Hotelier

May 2019

Increase in Fines and Prosecutions For Food Safety And Hygiene Fines for food safety and hygiene offences and prosecution of directors and senior managers have increased following the introduction of new sentencing guideline in England and Wales.

NFU Mutual, which specialises in insuring businesses in the food service sector, is warning businesses owners across the UK of the dangers of poor food hygiene and safety practices, following the findings in an impact assessment published by the Sentencing Council during April 20191.

The impact assessment found that the number of organisations sentenced for food safety and hygiene offences has more than doubled from around 60 in 2013 to 130 in 2016, but has since remained stable.

Analysis by NFU Mutual showed that there are currently over 10,000 organisations where food is supplied, sold or consumed across England, Wales and Northern Ireland with a food hygiene rating by the Food Standards Agency of 1 ‘major improvement necessary’ or 0 ‘urgent improvement is required’ (ratings range from 0- 5, with 5 ‘very good’ being the highest score)2. This amounts to just over 2% of total food hygiene rated organisations3. In Scotland a different scheme of ‘pass’ or ‘improvement required’ is used, with just over 8% of organisations requiring improvement. Food manufacturers or wholesalers are not included in either scheme.

Most organisations received a fine (94% in 2017) and analysis found the mean figure increased from £2,200 to £7,100 comparing 10 months preguideline with 10 months post-guideline, an increase of nearly £5,000.

The Sentencing Council’s assessment also showed there was a small rise in fines for individuals (such as directors or senior managers) sentenced for food safety and hygiene offences.

Darren Seward, Hospitality and Food and Drink Sector Specialist at NFU Mutual, said: “To see an increase in penalties is positive for the food service industry as a whole. The vast majority of businesses work incredibly hard to meet their hygiene and safety obligation, and the irresponsible businesses which demean that are being held more accountable for poor conduct.

The number of adult offenders increased from 180 in 2015 to 260 in 2017. In 2017, a fine was imposed on 92 percent of offenders, three percent received a suspended sentence, two percent got a community order, and less than one percent were sentenced to immediate custody. The mean fine amount for individuals increased from around £930 to £1,300 post-guideline.

“Managers have a duty to put hygiene and safety at the heart of the company’s values to prevent getting into a serious situation in the first

The research also deduced that fewer appeals against sentence have been successful over the past three years.

The Health and Safety Offences, Corporate Manslaughter and Food Safety and Hygiene Offences guideline for England and Wales came into force in 2016. It helps to ensure that imposed fines are proportionate to the circumstances and seriousness of the offence, including accountability and harm.

Peeks Goes Tropical

place, and damage as a result of hygiene issues reaches much further than a fine. Company reputation can be destroyed overnight, the directors responsible can be prosecuted, putting a fatal ending to their career in the industry, and most importantly, innocent lives could be put at serious risk of harm. Getting it right takes work but there is no excuse in the eyes of the law, or indeed the public.”

Can you imagine a place where the sun is always shining? Where the mercury rises each morning and puts smiles on everyone’s faces?

Well that place actually exists – and it’s called Peeks.

The party people have put together a plethora of perky products so everyone can enjoy a taste of the tropics this summer.

With grass skirts, inflatable flamingos, beer coolers, beach backdrops and bunting, pineapples, parrots and palms there is enough to release the inner Hawaii in everyone.

And you won’t need much moolah to enjoy the hula because Peeks keeps prices lower than a limbo dancer.

It stocks scene setters and tableware, fancy dress and cocktail sets as well as party packs bursting with tropical goodness.

Pubs, clubs, hotels, back gardens, front rooms and any other venue can be transported to an island in the sun with a little help from Peeks.

Find this paradise online, in its mail order catalogues or at its giant party store in Chirstchurch, Dorset.

Visit www.peeks.co.uk or see the advert on page 5.

FSA Backs Mandatory Full Ingredient Labelling for Pre-Packed Direct Sale Food The Food Standards Agency (FSA) has advised that increased allergen information should be provided on pre-packed direct sale food to give consumers greater confidence in the food they eat.

The Board also set out key priorities identified as part of an ambition to make the UK the best place for food hypersensitive consumers, which includes those with food allergy and intolerance.

At a public meeting, the Board agreed on advice for Ministers that full ingredient labelling should be mandatory for all pre-packed food for direct sale.

The FSA agrees with allergic consumers that full ingredient labelling would deliver a significant improvement, and greater consistency by following the same labelling system that consumers are familiar with, as found on packaged food.

The Food Standards Agency Chair, Heather Hancock said: ‘Food allergies and intolerance affects millions of people and its impact can be as big or bigger than almost all other foodborne diseases. That is why we have concluded that more extensive food labelling is the right outcome to provide greater protection for consumers but introduced in a way that we can be confident will work.

‘While it is impossible to eliminate the risks entirely, we consider that this change along with other measures we are prioritising will deliver more

effective protection for allergic consumers.’

The Board also agreed that the department should lead on a range of work to promote and accelerate the sharing of best practice across the industry and improve awareness in businesses and the public.

FSA explains: ‘Prepacked foods for direct sale’ are foods that have been packed on the same premises from which they are being sold. For example, a packaged sandwich or salad made by staff earlier in the day and placed on a shelf for purchase.

Currently, these foods are not required to carry labels and information on allergens, as it is expected that the customer can speak with the person who made or packed the product for this information.

Reacting to the announcement UKHospitality Chief Executive Kate Nicholls said: “Customer safety is obviously a key issue for hospitality.

Consumers and policy-makers feel strongly about it and hospitality businesses are equally serious about the matter. That is why many businesses have already implemented their own measures to ensure that customers remain safe, and the industry continues to work with stakeholders, including the FSA, on the issue.

“However, full ingredient labelling is not the way forward. Creating an atmosphere where customers and staff feel confident discussing allergens is the best way to ensuring safety. The Government should not act on the

FSA’s recommendations.

“Full listing of ingredients is going to cause significant issues for businesses. The majority of hospitality businesses are small businesses and full labelling is not something that can be carried out accurately or effectively by chefs in a busy kitchen; nor can it be done by other members of staff who would need technical expertise to do so.

“Full labelling may also create a reliance on labelling that could prove to be less safe. There is the possibility of mis-labelling and no accounting for cross-contact which cannot be totally avoided. Not only is full ingredient labelling wholly impractical for some businesses, it may provide customers with a false sense of security.

“Some businesses, particularly smaller ones, may be put off making their own food on-site altogether and may resort to selling only pre-packaged food prepared offsite. This could lead to much less choice for customers and, as these products tend to go out of date more quickly, could exacerbate the problem of food waste.

“The best way to keep customers safe is by empowering them to talk to staff members with the confidence that the information they receive is accurate and useful. We should not be discouraging customers from discussing allergens by relying on labelling alone.”

Cut the Queue!

Brands are losing revenue and reservations because guests and customers are frustrated by queues. In research it’s revealed that 61% of customers don’t visit a venue more often because of queues to be served or to pay.

Today’s digital-savvy consumers now demand a convenient, efficient and fast service, whether that’s in a canteen, quickservice restaurant or at the reservation desk of a hotel. Using mobile apps in dayto-day life means they expect this same availability of smart technology everywhere they go.

48% of consumers said they want to be able to place a food order using a phone app, and out of six various payment options including the use of Apply Pay,

C.C.R Systems Ltd

consumers chose the flexibility and ease of a kiosk to scan and pay for items.

From a hotel perspective, alternative industry research has shown that mobile apps to access hotel services is more popular than ever, with their use up from 35% in 2016 to 40% in 2018 and the use of mobile devices as room keys up to 17% from 6%.

Standalone apps however are not going to solve customer and guest frustrations alone. Seamlessly integrating apps into till points, kiosks and even online log-in, can ensure a consistent and personalised experience.

This latest research is from Omnico, the leading customer engagement technology provider for the hospitality, catering and theme park markets. For more information about these products and to download the research, visit the Omnico website www.omnicogroup.com or see the advert on page 8.

Hospitality & Retail outlets.

Our hardware is a choice of top of the range touch screen terminals from selected quality manufacturers. The ORDERMAN Restaurant table ordering system is without CCR Systems have been supplying, installing and maintaindoubt the best of it's kind, utilising the latest Oderman 7 ing Retail and Hospitality EPOS systems for over 34 years. hand held terminal and Kitchen Monitors or printers. Have We are an ISO-9001 registered company with a diamond a look at our web site on 'ccrsystems.co.uk' and view the ORDERMAN video. award for customer satisfaction. Our Powersuite software package that includes Total Control Premier/Stock, Instant Please call 0151-644 8296 for a quotation for your establishment, or email to: epos@ccrsystems.co.uk Loyalty and Drilldown is the ideal package for all types of

Brochure Holders International Ltd.

Our Taymar brand is widely regarded as the ‘gold standard’ for literature display.

Over the last 30+ years the Taymar range has expanded dramatically and now offers one of the world’s largest collections of ‘crystal clear’ literature displays. We cater for all popular paper sizes and applications, so if you need a home for your leaflets, menus, or notices, Taymar will have the solution.

Our menu holders and notice displays remain a popular choice within the hospitality sector, providing a rigid, sturdy

and long-lasting alternative to bent acrylic models.

Equally popular is the OD range of weather resistant outdoor brochure dispensers – perfect for offering your menus and promotions to everyone passing your door. The entire range is manufactured by us here in the UK and available to buy online directly from our comprehensive stock with next day delivery as standard.

Browse the full range at www.brochureholders.com or see the advert on page 5.

UK Craft Beer Boom “Sobers Up” As Brewery Growth Falls The craft beer boom in the UK has slowed sharply in the last year with the total number of breweries increasing by just 8 versus the 390 added in prior twelve months, according to research by financial firm UHY Hacker Young.

The total number of UK breweries reached to 2,274 at the end of 2018, up from 1,352 five years ago.

The craft beer market has become difficult for new entrants as multinational brewers continue to buy and invest in the more successful “craft” breweries. The huge levels of investment that the multinationals then deploy through their “craft” subsidiaries throw up barriers of entry against other entrants. The multinationals have been attracted by the high growth rates in the craft beer market and the premium pricing they can achieve.

These multinational backed businesses benefit from economies of scale, established distribution networks and the ability to negotiate with retailers and pub chains for shelf space. As a result, it makes it much harder for new entrants to compete.

High profile M&A transactions involving multinational businesses in the craft beer sector recently includes: • Fullers purchased all of Dark Star, a craft beer business in West Sussex for an undisclosed amount at the start (Is there a reference missing here?)

• Heineken have acquired stakes in Beavertown Brewery,

May 2019

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Lagunitas and Brixton Brewery • Magic Rock Brewing Company the Huddersfield’s based craft brewery and Fourpure Brewing were both acquired by Australian beer company Lion • Camden Town Brewery bought by AB InBev for £85m • East London brewery London Fieldswas purchased by Carlsbergfor £1m • Meantime is now owned by Asahi after originally selling to SAB Miller Five years ago the craft beer market was in its “gold rush” stage which made it easier for new brewers to enter the market and quickly gain market share. With the industry maturing, it is now much harder for startups to gain foothold.

James Simmonds, Head of Drinks at UHY Hacker Young, says: “We’re not saying that the market is shrinking just the number of players is consolidating and sales growth is going to be harder to come buy.”

“Craft breweries need to ensure their business model is s sustainable and profitable at an earlier stage and not just rely on the idea they’ll constantly be able to grow their way out of trouble.”

“Multinational breweries can no longer count on the traditional beer market to further expansion. Large corporations will continue to look for new, niche products with high growth potential to fuel their revenue and profits.”

FSA Urges Vigilance In Light Of Food Hygiene Rating Scam Fraudsters claiming to be from the Food Standards Agency (FSA) are targeting businesses demanding money for a hygiene re-rating and warning that failure to pay will result in a fine.

The FSA issued a warning after three local authorities in Wales and one in England have received reports of a person claiming to be from the FSA or the local authority, approaching food businesses demanding money for a food hygiene re-rating and warning that failure to pay will result in a fine.

The FSA have made it clear that neither they nor local authorities would demand money in this way.

Local authorities are responsible for carrying out inspections of food businesses to check that they meet the requirements of food hygiene law. They give businesses food hygiene ratings based on the findings of the inspections. There is no charge for these inspections.

Local authorities may charge only when the re-rating inspection is requested by the food business and will not demand that a request is made.

The FSA added that any business which believes it may have been targeted by a scam referencing food hygiene inspections or the Food Hygiene Rating Scheme, must

not provide any details or make any payments and ask for ID from the caller, advising that If you have any suspicions, please report these to your local authority.

Angela Towers, Head of the Food Hygiene Rating Team of the FSA, said: “Although the number of reports of this particular scam are low, we are concerned that businesses may lose money to fraudsters pretending to be from the FSA or a local authority. If you are approached by someone asking you to hand over money in this way, do not make any payment and always advise your local authority.”

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

www.catererlicensee.com OR FOLLOW US ON TWITTER: @CLHNEWS

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Caterer, Licensee & Hotelier

May 2019

‘Not Every Disability Is Visible’ Campaign Targets Restaurants and Pubs A campaign to raise awareness about “invisible disabilities” is targeting UK’s largest restaurant and pub chains, encouraging them to install new accessible toilet signs and to train their staff to increase awareness of Crohn’s Disease and Ulcerative Colitis. The campaign by charity Crohn’s and Colitis UK says that questioning healthy -looking customers for using accessible toilets is doing more harm than good.

Last year, you told us that 80% of people with Crohn’s or Colitis said they felt more comfortable visiting venues with the Not Every Disability is Visible signs installed.

87% of people thought the campaign has already had a positive effect in tackling stigma and reducing isolation.

The new campaign, the charity says, delivers on our ambitious plans to continue the fight to change public perceptions of disability and get our signs installed in even more locations across the UK, and they are targeting major high street brands like Nando’s, Wetherspoons, Greene King Pubs and McDonalds.

For these businesses, this is a small change, but for people with invisible disabilities like Crohn’s or Colitis, this can be life-changing.

To help promote the launch, Crohn’s & Colitis UK released the results of a survey which showed that people with invisible disabilities are targets of discrimi-

Starting out at 14, washing pots at his Dad’s work after school, Dave had a very early insight into work-

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nation by the well-meaning UK public because they are using accessible toilets when they “don’t look disabled”: 93% of the public who challenge a healthy-looking person for using an accessible toilet think they are “standing up” for the rights of disabled people or that it’s “not fair” on others.

61% of negative incidents experienced by people with Crohn’s or Colitis for using the accessible toilets they urgently need, have manifested as verbal and/or physical abuse.

81% of people with Crohn’s or Colitis think that the public have little understanding of these conditions and are quick to judge those living with them.

Which is why the charity is calling for the general public, companies, and the Crohn’s and Colitis community to come together to help change accessible toilet signage and more importantly, attitudes.

Sarah Sleet, CEO, Crohn’s & Colitis UK said “I’m always worried about being challenged by someone when I come out of an accessible toilet – I feel as though I have to plan what I would say before leaving just in case someone decides I don’t look disabled enough. I get really anxious, worrying about someone having a go at me for being in toilets that are ‘supposed to be for disabled people.’ It’s ridiculous. I know I’m allowed to use them, but people can be so cruel.”

Dave Cooks Up A Distinction!

Sixty one year old Dave Alebon isn’t a stranger to the hospitality industry, after more than 40 years.

May 2019

ing in kitchens, but he has always been someone committed to furthering his skills and developing his knowledge.

After 25 years with Stonegate Pubs, working at the Brass House on Broad Street in Birmingham, Dave isn’t complacent. Despite his experience, last year he took the opportunity to take on a Level 3 Hospitality Supervisor

course with Remit Group.

“I thought it seemed like a good idea, so why not?” said Dave.

“There are some things I know really well in this industry, but there are some things I wasn’t so clear on, so this was a good chance for me to catch up. I’ve learned a lot more than I expected too really.”

After his year’s course, Dave achieved a distinction.

“I’m really pleased with the result, it’s not just about that certificate though, I have been able to bring some fresh ideas to my role, which isn’t bad after such a long time in the hospitality industry.”

FOR ALL THE LATEST NEWS VISIT THE CATERER, LICENSEE & HOTELIER WEBSITE AT

For further information visit www.remit.co.uk/hospitality or see the advert on page 45.

OR FOLLOW US ON TWITTER: @CLHNEWS

www.catererlicensee.com

First Pub Code Statutory Review Launched Small business Minister Kelly Tolhurst has announced the launch of the first statutory government review of the pubs code and pubs code adjudicator.

The review will span a 12 week period and will be inviting feedback from pub operating businesses covered by the code, including tied and previously tied tenants, those representing tenant interests trade industry bodies and the pubs code adjudicator themselves.

In a letter to her colleagues Ms Tolhurst said: “I am writing to inform you that we have today begun the statutory review of the Pubs Code (the Code) and the Pubs Code Adjudicator (PCA) through the launch of an invitation to all those with an interest to provide their views and experiences of the operation of the Code and the effectiveness of the PCA. I attach a document setting out the Terms of Reference for the review, which will also be laid in the House library.”

“The Pubs Code was introduced to address concerns about an imbalance in the relationship between large pub owning businesses and their tied tenants (those who are contractually obliged to purchase some or all of the alcohol sold at the premises from the business owning the pub, usually in return for lower rent). The Code gives tied tenants certain rights, including the right at certain times to exercise a “Market Rent Only” option, under which their rent is set at the market level and, in return, they are no longer required to buy products from their pub owning business.”

She added “ A number of colleagues have written to me about several issues affecting pubs in their constituencies, including whether the Pubs Code is delivering the policy goal of protecting tied tenants’ rights under the Code. The Secretary of State and I want to look at a wide range of evidence to inform the review and give all those with an interest the opportunity to contribute.”

“The invitation to submit comments and evidence will run for 12 weeks and can be accessed through the GOV.UK website. Stakeholders have until 22 July 2019 to respond. We will engage with tenant and pub company representatives during the review to ensure it is robust and identifies what is working well and what changes might make it work better. Following this, we will analyse the responses and other evidence as set out in the Terms of Reference. A report on the findings of the review will then be published as soon as practicable and laid before Parliament by the Secretary of State.”

Brigid Simmonds, Chief Executive of the British Beer & Pub Association, said: “The six companies covered by the Pubs Code have always been committed to working within both the letter and spirit of the legislation to support the success of leased and tenanted pubs and publicans alike.

“Whilst there have been some challenges with parts of the implementation of the Code for all involved, the BBPA and the companies covered by the code continue to work closely with the Adjudicator and other stakeholders to resolve these.

May 2019

CLH News

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Beavertown Brewery Offers Free Beer in Exchange For Donating Blood “We’re incredibly grateful to all our female donors who are vital in providing lifesaving blood to those in need. But we need men to catch Men’s blood has different characup with recent recruitment because teristics to women’s blood and it is their blood can have different charBeavertown Brewery, in Tottenham, north London, is offer- more likely that it can be used after acteristics which can make it ing craft beer lovers the chance to an injury or surgery. important in certain situations.” try its re-launched Bloody Ell’ Mike Stredder, director of blood Sam Millard of Beavertown Blood Orange IPA for free to the donation for NHS Blood and Brewery said: “The NHS says we first 500 people who visit the brewTransplant, said at the time: “It’s need 400 new donors every single ery from 2pm on Saturday 25 May vital that more men start donating day to keep up with demand…we and show their confirmation email. blood because their blood is used want to smash that figure. We’re to provide life-saving products like giving craft beer fans who haven’t The NHS Blood & Transplant service appealed to men in particu- plasma and platelets – to save vicgot around to giving blood another tims of burns, car crashes and to lar to give blood earlier this year great reason to sign up and book in treat patients with cancer. after figures revealed that there their appointments.”

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May 2019

Fire Safety in Your Kitchen The kitchen is the heart of every good restaurant, and regrettably also many a so called ‘commercial fire incident’. Customer-friendly front of house operations can do much to attract them, but a discerning clientele only keep coming back if the kitchen delivers.

Restaurant chains including Byron, Prezzo, Strada and Jamie’s Italian have all suffered in the last year or so, with customers marching with their feet. Yet it’s the minds of insurers and the first responders called to kitchen fire incidents when they occur, which are preoccupied with the scale and frequency of commercial kitchen fires.

Fires which can and do impact reputations, business continuity, cause extensive property damage, result in business failures and risk loss of life.

Fires involving restaurants and cafes represent some 42% of all fires within the food and drink sector put together. Fire industry/insurance data shows food and drink-related fires are statistically the third most likely cause of large fires, also accounting for nearly 10% of all large loss fires. So how can operators be sure they will not become part of these statistics? It’s clearly important to maintain the right oversight and policies to manage the risks.

Mindful of these, BAFE, the independent register of quality fire safety service providers, has recently launched its Kitchen Fire Protection Systems Scheme (SP206 to the cognoscenti), a code of practice for the industry to help address the issue by providing responsible persons with a means to help ensure premises are adequately protected from inherent risks involved.

The Scheme helps to ensure effective kitchen fire suppression/extinguishing systems - which have been available for a number of years - are designed, installed, commissioned, recharged and maintained in line with best practice, and which if called upon will deploy as intended.

End user responsibilities In the wake of the 2017 Grenfell Tower tragedy, the responsibilities of owners, leasehold managers and operators of all properties, including commercial kitchen operators has been brought into sharper focus. The responsible per-

sons’ risk assessment responsibilities and related legal obligations under the Regulatory Reform (Fire Safety) Order (2005) have taken on more acute meaning. These legislative responsibilities demand that competent engineers/maintenance companies install and maintain kitchen fire protection systems – and that this work is not simply handed to contractors of unproven competence. For example, mistakenly the responsible person might assume maintenance providers working on other fire protection equipment e.g. a fire detection and alarm system, or portable fire extinguishers, may be capable also of handling kitchen fire protection systems.

It should go without saying that fire protection products and related services be fit for purpose, properly installed and, as importantly, maintained in accordance with manufacturer’s instructions and relevant standard(s). But how can a responsible person; be confident that installation and maintenance is indeed up to scratch - and demonstrate they have fulfilled their responsibilities? The answer in large part can be addressed by independent third party certification.

In the case of BAFE fire safety schemes, these provide ‘code of practice’ standards for a wide variety of fire safety activities ranging from Life Safety Fire Risk Assessment to the design, installation, commissioning and maintenance of fire safety systems. Service providers who are independently and regularly inspected by a UKAS accredited third party certification body, are awarded a certificate of approval against those BAFE standards for the specialist services they provide thereby demonstrating their commitment to the standards and competence in practice.

Specifying third party certificated providers for the installation and maintenance of fire safety systems demonstrates reasonably practicable steps taken by the responsible person in meeting their obligations.

When Fire Strikes The statistics for all food and drink establishments reveal midnight-6am as the most likely time for fires to start with 43% of fires identified as starting at this time. This compares with 6pm-midnight at 24%. Other restaurants and cafes are also more susceptible to fires breaking out between midnight and 6am (35%) versus the evening trade time of 6pm-midnight (22%).

Kitchens are commonly sited at ground or basement level within buildings and together with the associated ventilation/extraction ducting expose occupants of buildings such as hotels and residential homes to risk of fire spreading upwards. During later at night/early morning hours whilst restaurant clientele may be long gone, residential and hotel accommodation sited within buildings housing kitchens poses serious risk, especially as at night kitchens

are most likely to be unmanned. The reality is that with kitchen staff vacating premises at the end of their evening shift, dormant fire conditions can take hold unobserved/unchecked.

Flammable materials such as cooking oil help build up fat and grease deposits within extraction canopy systems, filters and ducting pipework – which often routes externally via roofing areas and other vulnerable sections of property. The often inaccessible, grease laden sections of extract ducting, fans and other filtration plant pose a common problem, particularly in view of its structural importance within many buildings.

Insurers do not approve of insufficient or incorrect systems being used to protect kitchens against fire, and are concerned to know if a system has been appropriately specified, installed and maintained properly.

SP206 – BAFE’s Kitchen Fire Protection Scheme The SP206 scheme helps ensure that even when kitchens are unattended fire protection in the kitchen can provide added security for the whole building including its occupants whether they are asleep at night or going about routine activity during day time hours.

BAFEs most recently launched SP206 Scheme defines best practice expressly for designers, installers and maintenance providers of kitchen fire suppression/extinguishing systems. Approved installers – who sign up to regular independent audits against this standard of their operations including site inspections – have an independently verified means of declaring they have been properly assessed for quality and competence in providing legislatively compliant and appropriate fire protection measures to their customers, and are authorised to issue Certificates of Compliance (like an MOT) to their customers each time they install or service a system.

Responsible persons now have an easy route to shortlisting competent contractors from those who understand how the equipment should function and have a proven track record.

Importantly, they also are now able to show due diligence in protecting their premises/property, for the benefit of the kitchen’s staff, visitors and patrons.

BAFE is the independent register of quality fire safety service providers, developing schemes to support quality standards for fire safety companies to achieve and become third party certificated. This in turn independently acknowledges their competency to provide fire safety services. For further information please visit www.bafe.org.uk

Eliot’s Launch Shimmering Internationally Acclaimed Spirit Drinks Small Retailers Want Faster Access To Cash To Help Them Grow Eliot’s, leading suppliers to the on trade for over 20years launch a new exciting range of spirit drinks ready for 2019 – the first of a kind into the UK On Trade arena.

UK distributors for the 2 beverages, Eliot’s are the only supplier to be offering a unique drink inspired by the world wide recognised GAME OF THRONES Dragons Breath “ Wildfire” whisky and cinnamon spirit drink.

The Eliot’s Wildfire Game of Thrones themed drink is a striking, eye catching green product infused with micro-ionised shimmering particles delivering a highly branded, highly sought after, irridescent drink, which glistens in the bottle and in the glass once poured.

The micro-ionised elements add an eye catching glistening effect to the 33% spirit drink.

The second new launch of 2019 for Eliot’s is Libellis, a premium Gin beverage which can be served as a shot or as a tall drink with a mixer. Also infused with Eliots micro-ionised fruits, Libellis has a clear appearance, like most main stream gins, until the item is shaken, then the micro ionised strawberry particles transform the drink into a glistening red gin, right before the customers eyes.

With a sweet taste, the strawberry blend Gin is versatile to be served with various mixers or a shimmering shot and offers great theatrical allure for customers.

A new fruity dimension to 2019 offerings, and worldwide recognised branding will take your premises to super stardom level this new year.

Both drinks are now available to order from Eliot’s www.eliots.com or email the order to sales@eliots.com

finance provider is to provide funding that is appropriate, sustainable, and that gives them access to funds quickly when they need it.”

Small retailers, and especially owners of restaurants, bars and clubs, are actively looking for cash to expand, and they want it fast.

And the High Street Banks and ‘traditional’ finance providers will need to be more fleet of foot in the coming years if they are to avoid a slide in popularity, most likely at the expense of crowd funders and P2P platforms.

New research from Liberis Finance, an award-winning funding provider for Small businesses, found that almost two thirds (62%) of small businesses are prioritising funding for growth, despite the current uncertainties around Brexit.

Only 11% say that they are not looking for additional funding currently.

It also found that despite recent research to the contrary*, access to funding does not appear to be a problem; the vast majority of firms (88%) can access all or pretty much everything they need; more than three quarters (79%) know where to go to get it, have an amount in mind that they want to secure (78%), and understand how much it will cost (77%). Some 84% say they have a good idea whether or not their request for funding would be

approved.

Liberis Finance provides an innovative funding solution which aligns with the needs and capacity of the retailer it supports. The cash advanced is repaid as a fixed, agreed percentage of the business’ credit and debit card takings. This means that payments are only made when the revenue streams are incoming, thereby supporting the SME with its cashflow and taking into account seasonal peaks and troughs.

Rob Straathof, CEO at Liberis, says that most small business retailers see funding as essential to future growth: “It is encouraging that even in these uncertain times, small businesses are still looking to expand and have aspirations to grow their respective brands. Our responsibility as an alternative

In terms of funding sources, more than half of respondents still look to their bank for support, either through a traditional loan (57%) or an overdraft (50%), though their usage is predicted to fall. SMEs are also inclined to dip into their savings (35%) or accept money from friends and family (25%). Alternative finance solutions currently account for 21% of new funding within the group surveyed.

For those of the 400 small business retailers surveyed who opt for alternative finance, more than half (63%) do so to access the cash more quickly and a third (35%) because they find the process easier to understand.

More than a third (35%) would seek advice from their accountant, while a similar number would simply do their own research on the net (34%). Banks are still the first port of call for many SMEs Reader Enquiries Tel: 0330 017 4168 Or go to www.liberis.co.uk

Win A Trip to Milan Courtesy Of Swedish Warewashing Giant Wexiödisk Swedish warewashing giant, Wexiödisk, is delighted to announce the launch of an exclusive competition in which UK dealers and caterers can win an exciting trip to Milan, simply by entering their business card into the competition box at the company’s stand at Commercial Kitchen in June!

Not only will the lucky winner of this prize receive two flights to Milan, but they will also be gifted two tickets to the 2019 Host Show, accommodation at a luxury hotel, near to the event and be wined and dined on the first night of their 3-night stay.

As well as this, the winner of this spectacular prize will be invited to network and enjoy drinks and canapes at Wexiödisk’s annual Swedish Evening and also at an exclusive Ali Group event, both of which take place during Host 2019.

Lisa Rosqvist, Communications Manager for Wexiödisk AB is thrilled to be launching this UK competition as she enthuses: “Wexiödisk is delighted to be launching this competition with a prize to Milan, especially seeing as this will be our first ever UK competition.

As a company, our ambition from the very start has been to satisfy all of our customers, not just with our comprehensive range of sustainable warewashers, but with innovative strategies that excite as well.

By launching this exclusive competition, we hope to

build upon our increasingly strong momentum with the U.K, building relationships, creating a new buzz, and curating new interest.”

As a brand renowned for producing a range of high quality commercial warewashers that combine genuine Swedish craftsmanship, exceptional levels of efficiency and the latest in innovation and technology, Wexiödisk represent the very best quality, simplicity, and functionality within the market.

For your chance to win a trip for two to Milan in October 2019, simply stop by stand E41 at the 2019 Commercial Kitchen Show and enter your business card into Wexiödisk’s lucky box. Full terms and conditions will be on stand.”

For further information on Wexiödisk, please visit www.wexiodisk.com/en or call 07968 558 389

May 2019

CLH News

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Caterer, Licensee & Hotelier

May 2019

Social Media In The Workplace: What To Look Out For Paul Kelly, Head of Employment Law at Blacks Solicitors LLP, discusses social media in the workplace and the ‘dos and don’ts’ that employers and employees need to bear in mind.

“With a number of high profile cases recently appearing in the media, attitudes towards social media in the hospitality and leisure industry are becoming stricter. For example, Danny Baker was recently sacked by the BBC for his controversial Tweet regarding the Duke and Duchess of Sussex’s baby.

“This is only the latest in a series of controversial Tweets made by well-known people that have resulted in backlash and this is being translated into the social media policies and guidelines of catering and hospitality organisations.

“Although difficult to monitor efficiently, there are certain things that can be done to keep the reputation of a business and its employees intact.”

DON’T LET THE PAST COME BACK TO HAUNT YOU “With an increasing number of employers checking

the social media accounts of potential employees before offering a job, it’s important to be aware of the tone of posts and Tweets even if they are a few years old.

“As there is currently no legislation that prohibits employers from investigating a prospective employee’s social media profile, a good CV and strong performance in interview isn’t always enough when faced with inappropriate comments and embarrassing or explicit photos. People need to regularly look back over their social media posts to make sure they’re happy with the tone of their accounts.”

MAKE POLICIES CLEAR “It’s recommended that employers and managers develop policies that sets out what they see as acceptable or unacceptable behaviour on social media at work. Employees should be aware that breaking these guidelines could potentially lead to disciplinary action.

“The policy should set out what employees can and cannot say about the organisation, other employees or customers, and if there are set times that employees can use social media, for example their lunch break. Employees shouldn’t feel as though they can’t use social media at all for fear of repercussions, but protecting against online bullying and harassment is crucial.”

PROTECT WORKPLACE SOCIAL MEDIA ACCOUNTS “While policies should be in place for employees using their personal accounts, employers should be mindful of those used for work purposes. Whether it’s being used for community management or paid social posts, organisations need to make sure that employees handle accounts appropriately.

“This even extends to employees who leave the business, especially if this was on bad terms. In this situation the relevant person’s access should be deleted and all passwords should be changed to make sure the former employee can’t hack the account and potentially affect the reputation of the business.”

DISCIPLINARY PROCEDURES “When considering a disciplinary procedure for an employee that has breached workplace social media policies, an employer needs to make sure that the same standards of conduct are applied as if it were an offline issue.

The ambitious investment programme will see everything from gardens, kitchens, bars, snugs (and even the all-important toilets), given a bespoke refurbishment to fit each pub’s individual character. Every pub will benefit from Smart Dispense – a state of the art, environmentally friendly cellar dispense technology, which saves CO2 and water for every pint of beer and cider served.

This investment programme isn’t just about creating a nicer pub, it is about significantly enhancing the customer experience, generating better returns for licensees and ensuring sustainable growth for each pub.

years. Following a half million-pound investment, the pub, which is the only one in the village, is now thriving. The exterior renovated, original features such as fireplaces, exposed brickwork and timber restored and an all-weather garden created. The re-opening also created 10 jobs for the community.

Licensee Kate Hayden said: “The Extraordinary Hare had been closed for so long that it had been forgotten by many people. There’s plenty of competition and expectations are high, so changes had to be eye-catching to put it back on the map. The response has been amazing. Residents are delighted to have their local back and are using it for all sorts of different occasions.”

The 200 year-old Extraordinary Hare pub in West Hendred near Oxford, is the latest to benefit from HEINEKEN’s refurbishment programme. The pub had been boarded up for four

Greene King has officially launched its LGBT+ Network, The Village Greene, at the City of Quebec, London which is thought to be the city’s oldest LGBT+ pub.

The network, which has been set-up by employees at the pub company, already has 200 members and aims to provide a strong support network that is focused on promoting and enhancing the LGBT+ community’s experience at Greene King.

To mark the official launch of The Village Greene, the network held an event at the City of Quebec in London’s West End, where committee members set out their ambition and key priorities for the network. The priorities include working closely with the HR team to develop industry leading policies to support and protect team members, and identifying ways to help the business celebrate and promote its support for the LGBT+ community.

“The organisation should consider the intent behind any posts or comments made and the impact they could have on the business’ reputation or the feelings of another employee or customer. It’s a good idea for an employer to share examples of what may be considered inappropriate to make procedures as simple as possible to implement and follow.”

Heineken Announces A £50 Million Investment In Great British Pubs HEINEKEN, the UK’s third largest pub business, has announced a record investment of £50m to refurbish nearly 150 pubs across the UK, creating an estimated 1,200 hospitality jobs.

Greene King Launches LGBT+ Network at London’s Oldest Gay Pub

Chief Executive of the not-for-profit Pub is the Hub scheme, John Longden OBE, said: “With local shops and services closing in many parts of the country, pubs have an increasingly vital role to play as hubs of their communities. HEINEKEN’s continued investment to ensure its pubs remain relevant to the residents they serve, is extremely welcome and positive news for all.”

In attendance was Karen Bosher, Business Unit Director for Greene King London. Karen said: “The LGBT+ community is at the heart of our operation and it is a privilege to celebrate the diversity that the community brings to Greene King. I hope our team stand up and stand out for equality at every level and I am extremely proud to lead on such an important initiative for us as a company.”

The Village Greene committee member and Senior Communications Manager at Greene King, Scott Frankham, said: “We decided to reach out to the wider business to see if there was appetite to introduce an LGBT+ Network at Greene King and the response was incredible. We now have eight members on the committee to shape and deliver the network’s priorities, and 200 people within the main group actively engaged to provide feedback and input for the business. The response we’ve had from the business has also been fantastic; there is real appetite from the leadership team to drive forward change that will make Greene King a leader in the industry for diversity and inclusion.”

Wing Yip Renovates Its Birmingham Business Centre Airwave Supply Holiday Inn Express, Bridgewater Ahead of its 50th anniversary celebrations next year, oriental supermarket Wing Yip has announced plans to renovate its Birmingham Business Centre.

The renovation will create a refreshed and open space including a total of 11 multi-purpose units which are all accessible to local businesses and available to let. The space will be complete with a landscaped outside seating area and at least one restaurant. The renovation is due to be completed by early summer 2019.

will allow us to grow our commercial offering as we enter our 50th anniversary year.”

During the renovation to the Wing Yip Business Centre, the Wing Yip Superstore and surrounding businesses remain unaffected and will be open as usual.

See the advert on page 6.

Wing Yip Director, Brian Yip, said: “Our Wing Yip Business Centre is an integral part of the Birmingham community and is focused on providing a range of specialist services to the Chinese and non-Chinese communities alike. From Chinese and Oriental restaurants, to bakers, healthcare and legal services, our sites are home to a number of local businesses and demand for our units continues to grow.

Somerset's Holiday Inn Express Bridgwater sits moments from the M5, providing excellent transport links to nearby Bristol and handily placed on the route to Devon and Cornwall. As a consequence, the hotel attracts both leisure and business travellers, looking for a convenient place to stay.

Of course, there are certain similarities between both types of traveller, namely the desire to watch non-linear content such as Netflix, YouTube and catchup services. Alongside a cost-effective and modern entertainment system, Airwave's brief was to design a system that allows guests to steam their own content onto the room's TV - allowing them to watch what they want, when they want.

First item on the agenda, a hospitality certified SMART TV. Airwave recommended Samsung's HGEE690 Series, wallmounting 138 x 43 inch screens in the guest-rooms.

“Our renovation will create additional space and

The implementation of an Otrum CTRL CMS, provides guests with an information and entertainment platform, including smart apps (YouTube, catch-up services etc) and Airwave's app based movie streaming service.

Giving guests another option, Google Chromecast was implemented within the platform, allowing guests to cast their favourite apps onto the guest-room TV. "This is another example of our industry's move away from the sole provision of linear content" said Airwave key account manager David Taylor "on this occasion we provided what may be considered as a costeffective system, yet were still able to provide a multitude of content, offering a great element of flexibility to the hotel's guests."

See the advert on page 3 for details or visit www.airwave.tv

Coca-Cola Enters The Premium Spirits Arena By Launching Coca-Cola Signature Mixers brand’s heritage – starting with founder and inventor, Dr. Pemberton in 1886. A global first, the iconic brand collaborated on its liquid by challenging a handful of the world’s leading bartenders to create a range of new taste experiences, with access to over 200 contemporary and traditional ingredients.

The range of premium colas are available in four distinctive cola flavours, created to provide a sophisticated accompaniment to dark spirits: Coca-Cola European Partners (CCEP) has announced a new milestone in its 134-year history by officially launching Coca-Cola Trademark into the mixers category, with the creation of Coca-Cola Signature Mixers – a range of four specially crafted drinks, designed to be mixed primarily with premium dark spirits.

Coca-Cola Signature Mixers builds on the brand’s longstanding reputation as the original, authentic mixer enjoyed across the world. The range is available to pubs, bars and restaurants in Great Britain from June.

Coca-Cola Signature Mixers draws on the craftsmanship, skill and passion that sits at the heart of the

1. Coca-Cola Signature Mixers Smoky Notes by Max Venning contains Ylang Ylang, dried fruit and warm brown spices, with subtle hints of oak 2. Coca-Cola Signature Mixers Spicy Notes by Adriana Chia and Pippa Guy is mixed with lime, ginger and jalapenos to provide a fiery finish 3. Coca-Cola Signature Mixers Herbal Notes by Antonio Naranjo is blended with dill leaves, citrus and lemongrass for a refreshing taste 4. Coca-Cola Signature Mixers Woody Notes by Alex Lawrence has a tart citrus flavour provided by patchouli, yuzu and basil We’ve also found that some of the range mix particularly well with some clear spirits e.g. Coca-Cola

Signature Mixers Herbal Notes goes well with premium vodka and is one of our recommended serves.

Research shows that after a decade long ’ginaissance’, discerning drinkers are now exploring the mysterious world of dark spirits and are looking to mixologists to help them experiment with more complex flavour profiles.

The launch will be backed by a marketing campaign spanning social media, digital and proximity OOH that will kick off with a takeover of the iconic Piccadilly sign. There will also be trade and consumer experiential activity at various events between June and December as well collaborations with mixologists and spirit brands. Training will be available to the licensed trade as well as back bar displays that hero the range and Hutchinson bottle, bespoke glassware and menus.

Simon Harrison, Vice President, Commercial Development at Coca-Cola European Partners GB, said: “Coca-Cola has

always been part of cocktail culture and history, from the Cuba Libre of the 1900s to some of the world’s best cocktails today.

Coca-Cola Signature Mixers marks an exciting new frontier for the Coca-Cola Trademark and a reflection of our ongoing commitment as a Total Beverage Company.

By collaborating with experts, we believe that we have developed a totally innovative and unique product range for mixology that only Coca-Cola can do.

“There is no other brand or recipe that is more mysterious and iconic than CocaCola and we’re excited to be able to introduce this new and innovative product to the on-trade. We have started to see strong growth in dark spirits like whisk(e)y and rum and a brand like Coca-Cola innovating in this segment with complex flavours and distinct pack design - in keeping with our heritage - will bring more interest and curiosity to an exciting sector.”

See the advert on the facing page for further details.

May 2019

CLH News

Breakfast- “Wake Up and Smell the Profit” 20

“To eat well in England you should have breakfast three times a day.”

W. Somerset Maugham It’s well known as the most important meal of the day, however, consumer ideas about what constitutes breakfast, and the where, when, why and how of eating it have changed significantly over the past couple of decades.

Increasingly breakfast is moving away from being the first meal of the day consumed at home to one being consumed out of home, either as a relaxed sit-down affair with family, friends or colleagues or are rushed food on the go opportunity for the time poor consumer.

Often underrated and overlooked in the hospitality sector breakfast is a significant generator of extra revenue.

Kantar Worldpanel data shows that the breakfast category is back in growth once again, with eggs and cereal rising in popularity.

The total value of the breakfast occasion has grown during the past year to £11.6 billion.

WHO IS EATING BREAKFAST? • 40% of people eat breakfast every day • 36.6% of people eat breakfast out of home at least once a week • Key drivers for eating breakfast out of home convenience, social activity, and luxury • Consumers will spend an average of between £6-£10 for a sitdown dining breakfast and £3-£4 for breakfast on the go • Best serving breakfast hours are 7 AM-8:30 AM • 24-35 year old age group are most likely to eat breakfast out of the home more than once a week • When choosing a venue for breakfast diners are influenced by quality of ingredients, variety of menu and value As the cheapest meal of the day it does account for 28% of all eating and drinking ‘occasions’. and frequency sits at 6 times a week. And, as the UK population gets bigger, so too does the demand for food and drink for this key food and drink occasion. "Cooked breakfasts remain hugely popular with 75% of people kickstarting their day out of home with a fry up," says Mohammed Essa commercial director at Aviko UK and Ireland. "With 70% most likely to order full English, it is an essential must have a menus. For caterers planning their breakfast menu our researchers found that the top

three items consumers want in a cup breakfast are sausages and bacon (52%) followed by eggs (23%) and hashbrowns (18%)."

Ellen Streatfeild, of Denhay Farms, comments, "We are always amazed by the number of premium food outlets serving up value bacon that has been imported from across Europe. Breakfast is the most important meal of the day, so why serve anything other than the best tasting British bacon? Too much focus is put on price over taste and welfare standards and that needs to change."

grab a spoon for a tasty and convenient breakfast to be enjoyed at home, or on the go.

DON'T FORGET THE SAUCES

Toby Baker, Marketing Director UK & Australia, Nestlé Cereals, said: “Consumer research tells us that Brits want more variety and convenience at breakfast time. Our new Box Bowls provide a tasty breakfast choice for almost every day of the week, preportioned and ready to eat straight from the box. “Box Bowls have also been designed to fit around ever busier lifestyles – they can be enjoyed at home, or while out and about. The toughest decision you’ll face is which one to choose.”

Stokes Sauces, which is famous for its range of delicious artisan sauces, is launching a brand-new line of ‘squeezy’ familyfriendly, recyclable bottles for the food service industry.

The quality condiment producer from Suffolk is taking on the big brands in the sector with its squeezy range and is releasing its famous Tomato Ketchup, Real Mayonnaise and Brown Sauce in the new format bottles.

Stokes is renowned for its ‘real food’ sauces and its belief that its high quality, delicious condiments can truly enhance meals. The company also prides itself on only using the best ingredients in its sauces, such as 200g of juicy, sun-ripened Italian Tomatoes for every 100g of Tomato Ketchup, or British free-range eggs and luxurious Greek extra virgin olive oil in its mayonnaise.

Stokes will use the same recipe in its squeezy bottles as it does in its iconic glass bottles and the whole range has been designed with ease-of-use and families in mind; the bespoke bottles have been made especially for Stokes and are easier to handle than those used by larger brands. It also demonstrates Stokes’ commitment to become a key player in the ketchup market.

Founder and Managing Director of Stokes Sauces, Rick Sheepshanks, said: “We offer a higher quality and better tasting range of sauces than the big brands, and now our award-winning ketchup, delicious mayonnaise and brown sauce will be much easier for people to enjoy.”

The new squeezy bottles are made from PET plastic which is 100% recyclable.

WHAT DO WE EAT FOR BREAKFAST… AND WHY? Sales are up year-on-year on items like cereal bars (2.2% growth to £444.5 million), porridge (up 4.8% to £247 million) and marginally on ready-to-eat cereal (value of sales is up 0.7% to £1,318.1 million).

Sam Platt, the Vegetarian Society Cookery School Manager, said: “Kick-start the day the healthy way with nourishing bowls of muesli, porridge or bran flakes for a wholegrain hit. Add a sprinkling of berries to your cereals and offer fruit juice – not only are they one of your five-a-day, they’re also a source of essential Vitamin C, which helps with iron absorption. For protein, whip up some scrambled or poached eggs – and don’t forget to offer a cracking veggie fry-up too to keep all your customers full and happy.”

Earlier this year Nestlé Cereals announced the launch of its new Box Bowls range – a six pack of Nestle Breakfast Cereal favourites that can be eaten straight from the box.

Box Bowls offer six single-portion boxes of some of Nestlé Cereals best known classics – Shredded Wheat® Bite Size, Original Shreddies®, Frosted Shreddies®, Multigrain Cheerios®, Honey Cheerios® and Nesquik®. All that is left to do is to pour milk into the specially-designed bag inside the box, and

All elements of the box bowl are recyclable – from the specially designed inner bag that holds in moisture, to the unique cube-like outer carton.

When it comes to food and drink choices, decisions are largely made based on health (28%) according to Kantar Worldpanel. Millennial consumers, accounting for 23% of all breakfast consumers, are especially seeking health benefits at breakfast – 253 million MORE breakfast servings they enjoyed last year were based on fulfilling this need. 190 million more were chosen based on being ‘more natural/less processed’.

When it comes to making healthy choices, breakfast cereals are most likely to be chosen, accounting for 34% of consumption. We are eating 5% more ready-to-eat cereals and 4% more hot cereals.

Consumers are eating more fruit (up 8.5%), porridge (up 7.4%) and eggs (up 2.7%), confirming the trend towards more ‘natural’ breakfasts. Eggs are certainly popular – cooked breakfasts WITHOUT eggs are eaten 2.2% less often this year. They are clearly an important component.

According to research by industry analysis’s NPD, much of the hospitality growth in visits will come from specific dayparts. Breakfast currently represents more than one in eight of the 11.36 billion OOH visits. NPD is forecasting breakfast visits will grow and +4.8% this year. So the demand is clearly there, breakfast offers not only great value to your customers but a great opportunity to add sales and increase profit margins!

Nestlé Cereals - www.nestlecereals.co.uk Stokes Sauces - www.stokessauces.co.uk Denhay Farms - direct.denhay.co.uk

TOP BREAKFAST TIPS

3 Promote yourself. Make sure your breakfast offerings are visible, website, menu/table cards, newsletter, social media, get the message out!

3 Prepare, and open early, make sure you cater for the early birds who may not have the time to sit down for a leisurely breakfast.

3 Make sure coffee is good quality.

3 Offer healthy options – people are more likely to eat healthily in the morning.

3 Cater for those with allergies and/food intolerance.

3 Stock high-margin products such as cereal, which can be up-sold with a broad selection of healthy toppings 3 Be creative, consider a regional recipe, or promote provenance.

3 Friday is a day of indulgence, so adjust offer accordingly with cooked breakfasts 3 Don’t serve cold toast!

May 2019

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Products and Services

Innovative New Products from eCatering Hotelier’s Need To Grab Their Caffeine Fix eCatering, One of the UK’s Lowest Price Online Catering Equipment Supplier, Is Delighted To Announce The Arrival Of A New Product Range From FAMA, Italy. eCatering already offer a wide range of Professional Catering Equipment, however, they have just added a range of FAMA products to their ever-expanding portfolio.

FAMA Italy designs and manufactures some of the best grinding, mincing, grating, and cutting systems on the market today thanks to many years of experience and an evolution in material technology. FAMA is able to provide high quality machinery to the food industry and eCatering have taken the initiative to bring these magnificent topquality Italian made products to the UK to add to their stock.

Marketing Manager Michael Morris said

“This is really exciting for eCatering to be at the forefront of product distribution in the UK. We have brought these magnificent FAMA units in for our customers as many are looking for Italian made products that meet their specific demands. eCatering is on a rapid expansion programme and this is just one of many lines you will see in 2019 as we exceed our targets and reach for the next set of development goals.”

It’s fair to say that eCatering are certainly striding forward in their expansion plans as we have already seen over 200 new products added to their website since the start of 2019 and things are only set to get better for this outstanding supplier.

To find out more about this exciting and innovative company and see their incredible product ranges and savings, visit their website at www.ecatering.co.uk today or call 01539 234 350.

100% Bamboo Tissues and Wipes

Tissue paper products like toilet roll and wipes are a bare necessity. The average person goes through around 20,000 sheets of toilet paper annually, consequently thousands of trees are cut down to accommodate this increasing demand. Luckily there is a growing movement within sustainability and brands such as The Cheeky Panda, paving the way with 100% bamboo tissue products and wipes.

Ever wondered where your tissue comes from? What they are composed of? Well you may be surprised to know that regular or recycled tissues can contain harsh chemicals such as BPA and de-inking chemicals such as chlorine bleach. Luckily bamboo is so awesome that it does not need pesti-

cides, which is why people with sensitive skin can use bamboo tissue.

Sustainable eco alternatives to the traditional tissues such as bamboo are packed full of natural goodness.

Bamboo itself is the world’s fastest growing plant with anti-microbial and hypoallergenic properties. So the next time nature calls and you want to do one better for the environment, pledge to buy ‘ultra-sustainable’ cheeky tissues and wipes.

Available with the option for completely plastic free, your next cheeky purchase will literally save trees and animals, whilst working wonders for your skin!

Tele- 020 7021 0822 Email- info@thecheekypanda.co.uk Web- www.thecheekypanda.co.uk See the advert on page 3 for details

In 2016 a group with its roots deep in East Anglia worked together on an innovative new product, centred around the humble yellow pea, they believed they could create a truly versatile flour that was gluten free and packed with health benefits. Working with local farmers, the best pea varieties were chosen, and the first commercial Novo Farina crop was grown in 2017. novofarina ingredients are high protein, high fibre, gluten-free and 100% British, offering highly versatile and taste neutral ingredients ideal for chefs and caterers who want their menus to appeal to the increasing number of health-conscious diners wanting an alternative gluten free, allergen free, vegan, flexitarian or plant-based menu choice.

Providing a range of protein fortification and fibre enrichment benefits across a range of gluten free and non-

gluten free recipes, novofarina flour is suited for both sweet and savoury recipes, as well as an ideal thickener for soups & sauces. Used as a batter mix it delivers excellent adhesion and produces a robust batter with a light, golden, crispy texture and appearance.

Whilst the novofarina pea crumb coatings range, made from extruded pea flour, is suitable for frying, grilling and baking, and delivers a golden colour and unique delicate crispy texture. For optimum results, using a single source ingredient, apply novofarina flour as a pre-dust to the raw ingredient, mix the flour with water to make an eggfree adhesion batter before coating with novofarina breadcrumbs, available in a range of crumb sizes.

Tele- 01603 980 098 Email- info@novofarina.com Web- www.novofarina.com See the advert on page 13.

novofarina - Gluten Free Flour, Crumb & Batters

First Corporate Clothing

First Corporate Clothing are specialist suppliers of uniform to a growing number of companies in the hotel and hospitality sectors.

Our team of business managers have extensive experience in the industry and will work with you to deliver first class solutions for all of your uniform requirements from design through to delivery, covering front of house, kitchen and chefs wear, service staff, house keeping and maintenance.

We pride ourselves on our ability to put together a complete, cohesive wardrobe that enhances your brand, is comfortable and practical to wear and will be delivered on time and within

Common Sense With Printed Banners HFE Signs have received valuable feedback from a number of their regular customers in the Pub & Hotel industry and have decided to share this – given some thought it almost seems common sense once its pointed out!

Putting up a Printed Banner outside your Pub with a Special Offer, a Meal Deal or even a Theme Night works very well but, be careful, its time is limited and this is why - typically a PVC Banner will increase sales and draw in the customers very well for 2 – 3 weeks and then it gradually slopes off and eventually ceases to work.

Why does this happen and what can we do to keep the success levels? People simply get used to seeing the design or the offer and the

budget for the lifetime of our business relationship.

Our services include;

• Bespoke uniform design service • Our own UK based factory for production • Large range of garments, immediately available from stock.

• On site sizing and issuing service.

• Delivery in personalised uniform packs.

• In house branding and personalisation.

• bespoke online Wardrobe Management System • Dedicated Account Managers and support teams.

We are proud to support UK business and are one of the only true UK based manufacturers in the industry.

Tele- 01639 899 008 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.hfe-signs.co.uk or see the advert on page 7.

With the coffee culture showing no signs of slowing down and a greater demand for premium product as consumers develop a more discerning coffee palette, Roger Heap from Swiss owned Jura says hoteliers should be serving quality coffee.

JURA manufactures premium, Swiss-made bean-to-cup coffee machines that are ideal for commercial use – producing from 50, up to 200 cups per day. The JURA WE8 is perfect for a small hotel offering as it’s capable of producing around 35 speciality

coffees per day.

This machine features 12 programmable specialities, from a latte macchiato to a flat white. It also has a 3l water tank capacity and a 500g bean container capacity with an aroma preservation cover. For optimum convenience, the WE8 is compatible with the JURA Coffee App, so you can control it wirelessly via Bluetooth.

For more information, please visit uk.jura.com, P: 01282 868266, E: service@uk.jura.com or see the advert on page 7.

iMettos Commercial Catering Equipment 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: sales@imettos.co.uk Tel: 01908 083636 or see the advert on page 5.

Drynks Unlimited Invest Over £1m to Challenge NoLo Category on Taste Drynks Unlimited, a UK manufacturing, sales and marketing company founded in 2017 that focuses 100% on producing alcohol-free drinks, has invested a further £1m in the UK’s only state-of-the-art dealcoholising technology.

The British company is focusing its investment on engaging with both retailers and consumers to rethink their drinking choices with its portfolio of brands in the 0% category.

The ability to produce a range of drinks using cool vacuum distillation technology will take the NoLo category to the next level with alcohol-free drinks that truly deliver a great taste and an authentic experience.

Drynks Unlimited will offer a full range of alcohol-free drinks and is doubling its range of Smashed with the addition of a Smashed Berry and Smashed Citrus (it launched Smashed Cider and Smashed Hops in October 2018).

The addition of 330ml cans, both in singles and in 4x330ml packs, along with its glass bottles will open up Smashed to new areas of both the on and off trade, where cans continue to go from strength to strength.

The Smashed range uses authentic craft beer and cider and then gently dealcoholises it in its own state-of-

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.

the-art cool vacuumed distillation plant. This process produces the best quality 0% liquid which maintains the taste and character of the original alcoholic drink.

Drynks Unlimited is the first UK company to own this revolutionary dealcoholisation kit and produce alcoholfree drinks in this way.

Drynks Unlimited is leading a student ‘low/no alcohol campaign in partnership with Leeds University Union (LUU). The LUU extensive alcohol-free range was launched in March 2019 and offers a category approach with a mix of NoLo alcohol brands across a number of bars around the campus including two of Smashed products. Initial feedback from the trial has been very positive and has seen a category sales jump of 500%.

Smashed drinks don’t compromise on ingredients, process or equipment to create vegan-friendly, glutenfree (where possible) drinks. The 330ml Smashed Hops and 330ml Smashed Apple have less than 100 calories each.

We may be all about the 0% but we are 100% focused on creating a collection of alcohol-free drinks.

Check us out on www.drynks.co.uk and on social @drynkssocial 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.

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.

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.

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

Call 01202 875280, email info@sct-sct.com or trade@sctsct.com or see the advert on page 15.

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

Ozocube™, which can be fitted to Food Service kitchen ventilation specialists CK Direct have developed existing ventilation systems and specithe Ozocube™ Grease and Odour fied in new installations.” removal system, which has undergone The Ozocube™ is a single applicasignificant performance testing. tion product that treats both grease and odour in combination, unlike ESP These tests carried out by an Internationally recognised test house and carbon blocks which are fitted separately. Ozocube™ can reduce up with UKAS /UVDB /STA /ISO 9001 to 89% of odour and rancid grease accreditations was to confirm that the Ozocube™ performs equally and, smells. It significantly reduces fire in some cases better than ESP and risks by preventing grease build-up Carbon blocks. and actively extends the operational life of food service kitchen ventilation Explaining the potential impact of systems.

Ozocube™ and benefits to food service operators, CK Direct Managing Tony confirms the impact that will Director, Tony Ricciardi informs: “We have on the industry: “This is truly have spent four years and significant ground-breaking because the use of investment developing and testing the (Trioxygen) nature’s powerful oxidiser compact, energy and space saving, 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/ozocubeor see the advert on the back cover.

“Ice ‘N’ Easy Does It” • Bullet Ice can be used for both of the above a and is generally produced a little faster than cubes, however it can tend to melt faster than typical cubes due to the speedy way the ice is produced. Bullet ice is sometimes called “chewable” ice as it is softer and easier to blend – useful for the healthcare or childcare sectors. Bullet ice is commonly produced by manual fill ice makers.

• Spray Ice is generally considered the best quality ice. Perfect for top-end banqueting or occasions, this ice is crystal clear and takes much longer to melt in comparison to other types. However, spray ice machines can take longer to make the ice, so you need to ensure you select an appropriate machine to meet your expected demand.

As a busy season approaches, making sure that you choose the right commercial ice maker for your establishment can be a critical decision. Here are some simple guidelines to follow to ensure that your investment becomes an invaluable addition to your business.

If you are in the food and drink business then you will require an ice machine. Whether you are a pub/bar restaurant hotel social club or café and ice machine will be an absolute must. The main reason for any outlets need for an ice machine will be to add to drinks, however in food led establishments ice can have a variety of uses, blanching vegetables, buffet displays, but drinks will be the primary use. It’s not as simple as finding any old machine that will freeze water though. You might be surprised at just how many options there are and all the factors you should consider to find the best ice maker for your needs.

With some notable exceptions (hot tea, coffee and beer, for instance), most drinks only feel right if they come with ice. Ice adds sparkle and profit to all sorts of drinks, from soft drinks, G&T’s, cocktails (and mocktails), to iced coffee, with ice machines now offering a plethora of different shapes and sizes of ice. “With the summer season approaching it’s more important than ever for operator’s to offer impressive and intriguing chilled drink selections in order to increase sales.

Cocktails and mocktails, for example, welcome an impressive array of colours, tastes and textures onto the drinks menu, and when it comes to producing quality profitable drinks that both look and taste amazing, ice plays a pivotal role. As well as being used to chill the beverage or the glass itself, ice can be used within the mix itself, being shaken, stirred or crushed in order to create various textures.

Thanks to innovation in ice making technology, operators now have the choice of an array of ice varieties by the touch of the button meaning operators can easily offer a wider assortment of authentic drinks with varying textures.

The four most popular types of ice produced by commercial machines are cube, flake, bullet and spray, each with their specific benefits within business sectors.

• Cube Ice (both half cube and full cube) is probably the most widely used, and is normally used in beverages as it takes much longer to melt in the glass compared to flake or bullet ice. Cube ice is ideal for keeping the drink chilled, refreshing and appealing. Cubed ice can vary in size, however it’s normally suitable for drinks in bars, restaurants, pubs or quick service restaurants.

• Flaked Ice is ideal for chilled displays And buffets, keeping foods cool and prevents foods such as fish from receiving “freezer burn”, as the ice can be used as a cool bed, shaping itself around containers and storage trays. It is also used in the production of cocktails, mocktails and smoothies, as it reduces wear and tear on blender blades.

The four main factors to consider are: • Quantity of ice required per day • Ice type • The space you have available or the positioning of your ice machine • Budget No business wants to be stuck with a bigger machine than they need. On the other side of the cube, an undersized machine can be equally disastrous; leading to an “ice shortage”, unsatisfied customers with lukewarm drinks, and improperly chilled food that wilts alongside patron loyalty. Again, a potentially devastating to the reputation to your business. Furthermore, no business has a limitless budget. You do need a commercial ice machine that fits all your needs, but you have to find the one that fits in your price range.

Beyond looking at the price of the ice machine itself, you need to consider all the other costs that relate to making ice: the water usage, the energy usage, installation costs, storage accessories and water filters, to name a few.

Ice machine experts Maidaid recommend finding out what style of ice would best fit the sites requirements.

Selecting a suitable location and ensuring there is sufficient space available is vitally important. A few questions that need to be answered are as followed; Make sure the environment does not exceed the air and water temperature limitations for the equipment. And that the necessary utilities are available including the correct voltage electrical supply. The last thing that is often forgotten is the space around the machine for service, 15 cm. minimum left, right, and rear for air-cooled models is recommended. Cellar installs will effect change the ambient temperature throughout the seasons, resulting in a dramatic change to the machines performance.

Some of the biggest mistakes operators make is expecting the machine to produce crystal clear ice when the machine has a poor water supply and filtration.

To achieve the best results from any Maidaid Icemaker it is important that the machine is supplied with high quality water. To achieve this it is strongly advised that from installation the machine is installed with the correct filter and softener. An experienced distributor will be able to advise what is best for the machine selected. To maintain high quality ice being produced Maidaid advise that all filters and car-

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tridges are replaced every 6 months dependent on water quality & usage, this will prevent the ice maker suffering from premature breakdown due to scale.

One of the most common maintenance issues with Ice machines is the blockage of the condenser due to dust and debris build up. This is easily rectified by cleaning the air inlet grills with a vacuum and a soft brush. Ensuring Water supply filters and softeners are replaced will help to ensure the longevity of the machine and maintain hygiene.

Operators can ensure that their ice makers continue to produce high quality ice by regularly inspecting and following the cleaning regime. Not only is it imperative to clean the ice maker itself but it’s also importantly to regularly clean the storage bin, door and even the ice scoop, this will help to prevent ice contamination. Regularly completely refreshing the ice in the storage bin especially in low usage establishments will also help to achieve a consistent high quality ice cube In the interests of hygiene, Maidaid Halcyon are now including a ‘wash hands before use’ label with every Ice Maker supplied, which they suggest is applied to the bin lid where it will be visible to all users.

Roz Scourfield, National Sales Manager at Hoshizaki UK comments, “As the variety of beverages consumed grows and the popularity of specialist spirits and cocktails continues to advance, the type, consistency and quality of the ice used on a drinks menu is vital, and getting this right can mean the difference between customers staying house, and those heading out to drink in other establishments. Innovation in ice making technology has led to the creation of a whole host of different machines and styles, with operators now having the choice of many finishes including cubed, flaked and more recently ball ice. Choosing the correct type of ice depends very much on the beverage offering, but in essence, the larger the individual pieces of ice, the slower it melts and therefore the less dilution occurs - something that is key for many spirits and cocktails found on most beverage menus.

As with refrigeration and freezer equipment, there are certain aspects that must be considered when specifying an ice machine. For example, in order to operate efficiently, operators must position their ice making equipment in a space that has good airflow as well as one that has access to relevant utilities including water, electricity and waste. Where waste is concerned, it is important to check that the flow is suitable for the size of the machine and identify whether a pump is required.

When it comes to the style and type of ice, it is important that the operator understands the volume of ice required and ascertains what the primary use of the ice will be. For example, if an operator needs to start the day with say, 20 kilos of ice for a display and further smaller quantities for use, an operator must purchase a machine that is able to produce and store sufficient ice overnight.

Finally, we recommend that operators look at the quality of the ice as much as the quality of the machine. As a global manufacturer of quality cold solutions, we pride ourselves on producing outstanding ice, with unrivalled clarity and consistency.”

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“Ice ‘N’ Easy Does It” (...CONTINUED FROM PREVIOUS PAGE) IS THE ICE YOU’RE SERVING ALL IT’S CRACKED UP TO BE? According to the latest research by ice machine manufacturer, Ice-O-Matic, it may not be… In a survey undertaken amongst foodservice professionals a surprisingly high number of operators did not clean their ice machines regularly as per manufacturer’ recommendations. And 40% didn’t know how often they did - or, how often they should - clean their machines.

Adam Lenton, Marketing Manager for Ice-O-Matic UK, explains the impact this can have on the ice served: “Ice is a vital component of many drinks and should never be taken for granted. The majority of operators are diligent around the cleanliness and quality of their ice but the fact remains that a worrying number of caterers did not clean their machines as often as they should and had limited knowledge around what is acceptable or what the manufacturer recommendations actually are….

“Poor levels of hygiene in ice can affect consumers as badly as those from poor food hygiene practices. Proper and regular cleaning is vital.”

Ice-O-Matic’s research also went onto find that around a third of consumers have concerns when it comes to the levels of bacteria that may be present in the ice they get served when dining and drinking out, with over 30% saying it put them off having ice altogether.

Lenton adds, “Some consumers do not like ice period.

We know that some have sensitive teeth, others who feel that ice dilutes the drink. But, let’s not forget that around 70% of those asked, want to be served ice and love the refreshing impact it gives them.

“Operators simply have to keep on top of the problem and manufacturers can help too. For example, we offer a ground-breaking device – the 03-Matic (Ozone) which infuses ozone into incoming water, killing microbes on every surface it touches and retarding future growth to diminish mould, mildew, bacteria and viruses.”

FUNCTIONAL AND SIMPLISTIC

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

Whirlpool believe that functional simplicity is key when choosing an ice machine.

Manufactured for over 30 years, the Whirlpool K20 and K40 remain a popular choice, being both easy to

use and easy to maintain. They produce clear cubed ice in just 17 minutes and the robust stainless steel construction is a must in the busiest bar or kitchen. Safe, simple, hygienic and reliable, they benefit from not having complicated controls and electronics which are more prone for failure. Their simple, user friendly operation makes them very popular with community centres and small clubs.

Whirlpool understand the importance of aftercare in keeping businesses up and running and their industry leading speed of service highlights just how seriously they take this. If they cannot get an engineer to site within 72 hours, or the parts required to fix are not available they will replace the machine. This high level of confidence in their product gives businesses peace of mind.

Whirlpool recommend the use of an inline water filter to ensure optimal ice quality and retailers such as Alexanders Appliances Direct opt to provide a filter with every unit to ensure the best performance for the customer.

PURCHASING 1. Select a machine with a tight fitting door compete with a gasket or seal.

2. Look for an ergonomically designed ice bin with radiused or rounded corners and with all areas visible and accessible.

3. Avoid any machine that has interior joins, cracks or crevices in the ice bin.

4. Look for a machine offering a rinse and flush cycle between each ice cycle, thus helping to eliminate water residues.

5. Demand a substantial warranty. If a manufacturer is confident in a machine's quality, this will be provided automatically.

MAINTENANCE 1. Ensure all staff are aware of the dangers of contamination and understand how to prevent it.

2. Empty the ice bin completely at least once every week to clean and sanitise with a proprietary cleaning fluid such as Milton and rinsed thoroughly.

3. Ensure all objects in touch with the ice - such as scoops, tongs and buckets - are also treated.

4. Move ice storage vessels away from customer reach.

5. Keep regular checks to make sure the machine is in good condition - especially the door, as broken or loose fitting doors are one of the most common faults to occur on ice makers.

classeq.co.uk/elevation www.alexanders-direct.co.uk www.hoshizaki.uk www.maidaid.co.uk

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May 2019

“When life hands you lemons, make a gin and tonic.” – Anon ing to Kantar Worldpanel.

3. Customisation & experience One of the things that helped Hendricks stand out was the custom serve highlighting its unique flavour profile (it’s served with cucumber rather than lime, generally). Woodhams claims this was the beginning of the idea of customisation and personalisation within the gin category, something that was happening in countries like Spain where the theatre of service – gin being poured at the table, into a large ‘copa’ glass filled with ice – was more common.

DON'T FORGET WORLD GIN DA Y! June 8th 2019

Passionito Mojito INGREDIENTS: • 50ml Boe Passion Gin • 25ml lime • 15ml vanilla sugar or normal syrup • 1x bar spoon of brown sugar • 12-15 mint leaves • 3x lime wedges • 1x 14oz Tall Sturdy Glass • 1x Muddler or rolling pin • Tall straws

‘Not so long ago ordering a gin and tonic in the on-trade meant staff would turn around to service it from an optic. It would be in a small Paris Goblet wine glass, and you’d be asked if you wanted ice and lemon. Now, with gin often served in specific glassware, there is far more theatre to the pour, and the whole experience is far more visible, as many more on-trade outlets pour drinks at the bar.’

We did toy with the idea of leading with the “Ginaissance”, but we thought that one had been done to the death! So “Gin-volution” it is.

The great news is that in recent years more bottles of the juniper-based drink have been sold than ever before. 2018 was a record year for gin sales with 66 million bottles of gin sold in 12 months, up 41% on the same period the year before and worth over £1.9 billion.

And to give the summer season a “gin-start”, World Gin Day takes place on June 8. The idea is simple: get people together with a legitimate excuse to drink some gin, whether it’s in a cocktail, G&T or neat.

How hard can that be?

Much like fashion, there was a time when sales of gin were rather “fickle”. However, in the past few years, the spirit has been transformed from one made by a handful of large distillers to a category now represented by producers of all shapes and sizes. In key markets such as the UK, gin sales have rapidly grown!

Britain sends more gin around the world than it does beef or beer, with gin sales overseas worth 28% more than beer sales.

The USA remains the largest importer of UK gin, with sales to the US worth £191 million, up almost £13 million on 2017.

Australia has also caught on to the British gin phenomenon spending £24.4 million on British gin, twice as much as they did in 2017 when they splashed out £12.2 million.

1.5M MORE UK ADULTS ARE DRINKING GIN THAN 4 YEARS AGO. SO, WHAT’S HAPPENED?

1. Premiumisation & positioning

There have been a number of factors that have conspired to make gin a more popular choice with consumers, with the origins being the acquisition of (and subsequent marketing investment in) Bombay Sapphire. It established the Gin brought in notion that there was something you approximately could ‘trade up to’ in gin, says Matt £620 million to the Woodhams, Director at Kantar pub trade alone in Consulting. ‘Gin was for the most part a 2018 an increase of standard category with no widely avail190 million able mainstream premiumisation route. compared to the previous year.

The beauty of the bottle, and the (Wine and Spirit imagery and visual appeal around Trade Association) Bombay Sapphire, plus the marketing activation, gave it premium back bar appeal.’

£620m

2. Craft gins & better tonics

56%

On-trade gin sales past £1 billion for the first time in 2018. Sales in pubs bars and restaurants increased 56% year-on-year.

According to the latest figures published by the Wine and Spirit Trade Association, sales of gin in the UK rose by 28% in volume and by 33% in value to reach £1.5 billion in the year ending 31 March 2018.

This means that gin sales have more than doubled in value in five years (from £696m in the year ending March 2013). While the volume of gin sold has increased, this does not necessarily mean that the products themselves are completely new.

So what is making gin such a success? According to Andy Crossan, Consumer Insight Director at Kantar Worldpanel Alcovision, gin brands have succeeded in connecting with younger consumers: 4 years ago, 43% of 18-24s told us that they drink gin, it’s now 52%.

Kantar Worldpanel Alcovision data shows that we drink gin on the same occasions as we would drink wine – for example with food.

4. Supply & choice

Gin is, comparatively, easy to make, hence the craft revival. You don’t have to age gin (unlike many other spirits categories) so the production is requires less capital and time.

Moreover, the process of flavouring the spirit adds enough value to make this a profitable venture for those ready to get on with distilling – hence the roughly 200 companies distilling gin in Scotland, where the infrastructure and equipment already in place for whisky make this venture very appealing.

Today, 70% of gin serves are with tonic water, accord-

1. PREPARE THE LIMES AND MINT LEAVES Chop the limes then pick the mint leaves & set aside mint crown for the garnish

2. ADD THE GIN Add the gin and the rest of the ingredients to a tall glass, then muddle firmly to extract flavours

3. ADD THE ICE Fill the glass with 3/4 crushed ice, and churn with spoon. Cap with crushed ice, adding a straw & garnish to finish. influx of craftier gin products on the market. This has been driven by younger shoppers who are attracted by the sweeter taste, a trend reflected across categories as varied as fruit wines, flavoured vodka, and fruit cider.

5. New habits in drinking and socialising According to Woodhams, the way we drink in the UK has changed, and this has made gin (and other spirits) more likely to be chosen than beer. ‘We spend less time in pubs, where the focus has always been on beer. As we opt for less high-tempo experiences (like nightclubs) and spend more time in midtempo environments, like casual dining venues, the drinks we are choosing are changing.’

With gin being comparatively easy to make, a multitude of ‘craft’ gin brands have sprung up, boasting both local credentials and unique flavour combinations that play into the premiumisation trend.

It also gives gin the discernment credentials that craft beer has enjoyed, with the result that there are now 200 gin producers in Scotland alone, as well as hyper local brands made in small quantities.

The other new products that have sprung up to improve the gin-drinking experience are quality tonics. Historically, (Wine and Spirit says Woodhams, the only spirits that Trade Association) tapped into the consumer desire to be British Gin sales have also seen a discerning were Cognac and Whisky, and these would be surge in South Africa with £14.5 million sold last drunk neat, over ice or with a dash of water. Their powyear, up from £4.5m in 2017 – a massive 222% erful flavour and the lack of a recognisable long serve increase. with a discerning mixer limited the occasions where Switzerland is another country where the poputhese products could play. But with the arrival of super larity of British gin is rapidly rising and is now premium mixers and the subsequent proliferation of worth £6.6 million up from £4.8 million in 2017, tonic flavours, the opportunity for a discerning but growing by 38%. refreshing and ‘personalised’ long drink choice using gin By region, the EU is still by far the biggest destias a base opened up growth in a number of different nation for UK gin worth almost £290 million, with drinking occasions untapped by traditional discerning the European market up 14% on 2017. spirits categories.

Britain is currently the home to over 300 gin distillery’s which is twice as many as distillery’s operating in the UK five years ago.

Again, the impact of quality mixer shouldn’t be underestimated. This, says Woodhams, has put gin in a new category and makes it suitable for more occasions. ‘A quality product, with quality mixers and theatre around the serve makes for a more interesting, exciting, acceptable, and suitable for different drinking occasions,’ says Woodhams.

Even in bars and pubs, gin and tonic is a good proposition where you just want one drink, but not beer or wine, or something fresh to kick off the evening. But generally, the drinking ‘Occasion’ has migrated to ‘Modern On-Trade’ – bars, casual dining, restaurants, and bars.

In the gin category, the amount of competition has actually been very beneficial. This choice for consumers leads to more visibility, and has also enhanced the idea that a consumer can customise the drink to their personal preferences. ‘Choice is a virtue of the category,’ says Woodhams. ‘It allows customers to be, or be seen to be, more discerning.

Different bars and pubs will have a different serve for each gin so the customisation is also very visible, and the proliferation of mixer flavours creates an even bigger choice.’

Interestingly, while people enjoy this perception of choice, most people still choose standard gin and standard tonic – but there are lots of options to support that choice.

According to Kantar Worldpanel, flavoured gin has been one of the biggest success stories in recent years.

Pink Gin’s association with growing categories like spritzes and the light, refreshing aperitivo, as well as Prosecco cocktails, has helped to widen the gin category by expanding the occasions upon which gin is consumed and keeping it very much on trend. Over a quarter of all gin shoppers bought flavoured gin this year, compared to only 7% five years ago, testament to both the changing tastes of more adventurous consumers but also the

‘Younger people in particular are choosing to drink less but drink better, and as well as being more aware of the health impacts of consuming too much alcohol, they are socialising on social media During last year’s and not in nightclubs. heatwave 28 With an ageing populamillion bottles of tion trend globally it is gin were sold no surprise that fewer more than the people are going clubcombined bing. Society has shifted Summers of from pure hedonism as 2014 and 15 an attractive way to spend time,’ claims Woodhams. ‘Consumer, commercial, lifestyle, legislative, cultural and social factors are all combining to make us drink less but drink better.’ Kantar Worldpanel data supports this claim, says Crossan.

‘5.4m adults in Great Britain don’t drink alcohol at all now, up from 4m in 2013. 37.5% of under 35s believe that it’s worth paying extra in pubs, bars and restaurants – well above the average for all adults (29.6%).

18-24-year-olds in particular are those that are choosing to drink less, with the average number of alcoholic drinks they’re consuming in an average week falling from 13.5 to 12.4 over the last 4 years.’

28 MILLION

(CONTINUED ON FOLLOWING PAGE...)

May 2019

“GIN-VOLUTION”- The Boom Continues

CLH News

27

“MY FRUIT SALAD RECIPE INVOLVES A LIME TOSSED WITH SOME GIN AND TONIC”.

Tips for Gin Lovers!

(CONTINUED FROM PREVIOUS PAGE...)

1. TASTING GIN

Nepal, we have created a world’s first and only gin with wonderful zesty citrus flavours and a sharp, spicy aroma”.

The distillery produces six varieties of gin and two varieties of rum which are distributed globally as well as through UK stockists including Waitrose, Harrods, Majestic Wine plus many independents.

Perfect Serve

INGREDIENTS: • 50ml Puerto de Indias Strawberry Gin • 200ml premium tonic water • Fresh strawberries & lime wedge

1. Build the cocktail in a branded Copa glass over ice.

2. Garnish with fresh strawberry slices and a wedge of lime.

3. Stir and serve.

Andrew Richardson director of spirit drinks company VC2 Brands as a passionate advocate of smallbatch premium flavour gins and is seen a huge growth in this market ; "The Boe range of award winning gins sold outstandingly well in 2018, and are selling even better in 2019. From a standing start in 2017 Boe Violet Gin ended 2018 in over 11,000 pubs, and was listed by nearly all major wholesalers e.g. Matthew Clark, LWC, Carlsberg, HB Clarke, Nectar etc. The Boe range are proven successes in the on trade, and are one of the top 10 best selling gins in the likes of Fullers, LWC, Booker etc. There are many too many similar gins in the market now, but we pride ourselves on bringing new flavours to gin, and to developing distinctive, premium gins which sell. Boe Passion Gin has just been launched and is showing every indication of being as popular as Boe Violet Gin." Capitalising on the country’s growing appetite and interest in gin Nelson’s Distillery & School Founder Neil Harrison has seen a huge uplift in bookings for courses at his gin school. Nelson’s Timur Gin, the first in the world to commercially use the Timur pepper ingredient, recently picked up the prestigious prize in the gin category, the largest category in the competition by far, with over 330 entries.

Nelson’s Distillery & School is the 2016 creation of Neil Harrison, who developed the award-winning Timur gin recipe in 2018. Speaking about his awardwinning gin, master distiller Harrison said “we are extremely proud of this spirit. Using the Timur pepper which is grown and consciously sourced in

To sample a gin like a professional pour just a small measure into a clean wine glass and swirl to release the aroma. Then sip a little bit neat, nowadays, a lot more gins are designed to be drunk neat, and its much easier to find a gin that might feature flavors you prefer, whether you like cinnamon or cardamom, citrus or floral notes. Now add twice as much tonic to the gin – or water if you prefer – and try it again to see how the gin tastes when ‘cut’.

2. GARNISHES

Inginius Tonics

These can be wide and mixed but be aware that very strong flavours in a garnish might overpower the subtle tones of your top-quality gin. Garnishes don’t have to be lemon or lime, either. Pink grapefruit is very much the garnish of the moment – either a wedge, slice or twist of zest – and a slice of apple is popular too.

Hand-crafted tonic waters lovingly made in small batches, Inginius Tonics are blended to meet the needs of the discerning gin drinker.

With a little less quinine and proportionately less sugar, these delicious tonics complement and enhance fine gins without overpowering the subtle botanicals of the spirit. The Great Taste Award 2018 judges agreed, giving our Classic tonic for dry gins TWO STARS (beating the market-leading brands) and our Citrus Sweet tonic for sweeter and citrus-led gins ONE STAR.

More unusual garnishes comprise of bay or sage leaves, sprigs of thyme, mint, basil or tarragon, all sorts of fresh berries, thin sticks of young rhubarb, rock salt, fresh ginger slices and a tiny piece of chilli.

We have just launched a range of fruit-sugar sweetened tonics – the Classic Light and Citrus Light are lower-calorie versions of our existing tonics, and we now offer a Berry Light to pair with berry-rich gins, and an Aromatic Light to enhance dry and spicy gins.

These Light tonics have 30% fewer calories than our regular tonics, and have the same great taste and no artificial flavourings, colourings, or sweeteners.

The choice of tonic is crucial to the full appreciation and enjoyment of fine gins, and Inginius Tonics offer refreshing and subtle mixers which bring out the best of the distillers’ skill and craft – enjoy!

Available to purchase online at inginius.com, and from discerning outlets.

Trade enquiries – email andrew@inginius.com.

Twist citrus fruit to release the juice and oils and bruise the garnish or rub it on the edge of the glass to make it stronger.

3. CAREFULLY CRAFTED MIXERS Equally important will be your choice of mixer, you won’t want to offer Artisan gins any old mixer!

Consumers are always looking for choice with research revealing that 63% of people drink more than one mixer brand . Quality mixers are big sellers!

4. SERVING GIN There’s nothing wrong with a gin and tonic in a tumbler but better is a copa glass. This wide-bowled glass (rather like a large wine glass), with its long stem is a favourite for gin as it holds a lot of ice. A contemporary version that’s become popular is the stemless copa.

5. FOOD MATCHING It’s a myth that gin doesn’t go with food. Just try sipping neat cold gin or a G&T with salty-savoury snacks like olives, spreads and dips such as tapenade, aioli and anchoiade. It’s also great with peppery salad leaves, and smoked, cured or ceviche fish and seafood.

6. STORING Keep your opened gin bottles out of bright light and in a cool place. Even unopened bottles should be kept away from direct sources of heat.

May 2019

CLH News

28

“GIN-VOLUTION”- The Boom Continues (CONTINUED FROM PREVIOUS PAGE...)

Shaun Bebington, founder of craft distillery Pocketful of Stones is a firm believer of 'use seasonal serve local'! Pocketfull of Stones was born in the cellar of a pub in London he said.

“Sat around a tiny copper still, me and my brother Dale tinkered with gin recipe after gin recipe. Our dream was to get back to our roots, the outdoors and the ocean and produce something we are both passionate about, and Caspyn was born.”

“Caspyn Cornish Dry gin has taken inspiration from our surroundings, the rolling green hills of Cornwall and the crystal clear waters of the Atlantic. I like to compare it to those

early Cornish spring mornings. When it’s still a wee bit cold, the sea is that crystal clear blue but you know it’s still too cold to jump in to. You’re probably wrapped up, but you feel warm and it’s crisp, invigorating. You know those mornings.”

Caspyn Cornish Dry is supported by their Cucumber and Dill infused Caspyn Midsummer Gin and Caspyn Summer Cup. All made with fresh in season Cornish produce.

Pocketful of Stones be releasing a few new varieties this year including a Squid Inc Gin, a Dandelion and Burdock Gin and a Marmalde Old Tom. Watch this space.

Greensand Ridge

Greensand Ridge specialises in Gin, Fruit Brandies and Rums, making spirits with a local influence, using sustainable practices and turning surplus produce from local growers into fine spirits. The UKs only carbon neutral distillery, they are recognised for groundbreaking work in sustainability.

As with their other spirits, their Gins echo the produce found in the lands around the distillery. Their London Dry Gin is a multi-award winning spirit which contains cobnuts, oak moss, gorse flowers, honey, rosehips and bay. The aromas take you on a journey through the woods and orchards of the Weald in a gin of remarkable smoothness with a luxurious silken mouthfeel. With a Gold medal in the International Spirits Masters it's a must-have for the Gin enthusiast.

Greensand Ridge also offer Gin Making Experiences for gin fanatics, who can visit the distillery to distil their own bottle of gin, selecting from the 50+botanical library to make a unique bottle of spirit.

Visit www.greensanddistillery.com to buy spirit, gin experience vouchers and more.

www.indiebrands.co.uk www.pocketfulofstones.com www.nelsonsdistillery.co.uk

Nelson’s Perfect G&T

INGREDIENTS: • 50ml Nelson's Gin • 200ml premium tonic water • Citrus peel - either lemon, lime or orange

1. Prepare with a peel of citrus, either lemon, lime or orange 2. Add lots of ice and chilled premium tonic 3. Stir and serve. www.inginius.com www.boegin.com www.greensanddistillery.com

Cider - “Still Bubbling and Still Growing” to try them and hope they love them as much as we do.”

The UK is the largest cider market in the world, representing 38 % of the global market, according to the National Association of Cider Makers (NACM). Global cider sales by volume throughout the world are:

• 38% United Kingdom • 24% the rest of Europe • 13% Africa • 11% North America • 8% Australasia • 5% Latin America • 1% Asia This year’s Westons Cider Report revealed that the cider market overall (on and off trade) is worth £3.1 billion to the UK economy - an increase of 4% yearon-year making the cider industry 2.4 times bigger than the UK recorded music industry, twice the size of the UK cycling market and three times bigger than the UK sea fishing industry!

Cider is proving to be a phenomenal success!

In a highly competitive marketplace cider has had to compete with the growth of beers, lagers from across the world, a health-conscious public, and a wine category that has grown vastly in popularity as an everyday drink in Britain. Nevertheless, cider remains a robust growth category.

Westons' Cider Insight and Innovation Manager Matthew Langley says; “Cider has once again made a huge contribution to the ontrade, retailers’ overall sales and we see no signs of this changing.

Outperformed only by spirits and soft drinks, there were the equivalent of 10 million more pints of cider sold in the on trade over the past year - £516 million in total.

Even more encouragingly, value (up 4%) has continued to grow ahead of volume (1.9%) which signals how drinkers are continuing to trade up to more premium ciders, while new exclusive research commissioned by Westons cider for this year’s report reveals that the breadth of cider drinkers continues to widen. All these factors are clearly good news for the category’s longterm prospects”

stocking Strongbow Original and Strongbow Dark Tom Mallett Consumer Fruit alongside one another experience a Insight Director +44% rate of sale, which is the equivalent of (Alcohol) at indus293m L of an additional 62 pints a week. As half of cider a try analysts n pubs do not currently range a flavoured are con d perr y Kantar s u m cider, there is a huge opportunity to do so (10m m ed Worldpanel says, in the marketplace.” than ore “The growth in

FRUIT CIDERS

last year)

Fruit cider which is a relatively new entrant to the category is now an important component of any outlets cider fixture, with retailers assigning anything up to half of their cider fixture to fruit cider products, and cider makers large and small, mainstream and crafted, being increasingly creative with the serves, flavours and offers. Data from GlobalData revealed that 13 years ago fruit cider scarcely registered in the UK market, in 2005 the 500,000 litres sold represented 0.08% of total cider volume sold, however, it has steadily grown to reach 27% of the marketplace by the end of last year.

Data from CGA Strategy last year revealed that fruit cider is bringing in more females to the cider category.

Females make up 60% of fruit cider drinkers, compared with 47% of all cider drinkers. CGA also shows fruit cider is introducing a younger consumer to the cider category with 50% of fruit cider drinkers aged 18-34 compared with 36% of all cider drinkers being 18-34.

Still accounting for over two thirds of all draft cider sales, with over 500,000 pints of mainstream Apple cider poured in pubs every day, it remains a significant part of any outlets offering.

Flavoured cider caters to consumers’ experimental and sweeter palates, says Heineken UK’s Jerry Seddon : “Outlets who have added a flavoured cider tap to their bar are reaping the sales benefits. In fact, 70% of the volume delivered by adding a flavoured cider is incremental to an outlet’s cider sales – an additional £340M to the on-trade.

Strongbow Dark Fruit is the fastest growing and second biggest cider in the UK, accounting for seven in every eight pints of flavoured cider consumed in the on-trade, and caters to the increasing consumer demand for fruity flavours and a sweeter taste. Outlets

• A well-stocked bar has at least four to five different ales on, maybe three varieties of gin and rum and a well-stocked and varied bottle fridge, so make sure your offering a good selection of ciders, Apple and fruit, carbonated, still, sweet, dry, or a combination of the two in between.

• Cider also has a benefit compared to ales in that almost all companies will have bag in box versions of their range which means they can be placed behind or under the bar without having to commit to a dedicated line or having to replace one of your existing best sellers.

• Advertise and promote your ciders, obtain point of sale literature from your cider supplier, beer(cider) mats, bar runners and posters, A boards, portable bars which pay for themselves after a short period of time.

Trailblazers of fruit cider, Brothers, recently bolstered its unique flavour credentials with the launch of industry firsts Parma Violet and Strawberries & Cream. With fruit cider experiencing 14% growth in the on-trade, Brothers’ latest innovations will allow operators to capitalise on the category’s growing popularity, specifically amongst 18 to 34-year-olds who make up over 50% of fruit cider drinkers.

As 22% of fruit cider drinkers claim new flavours are a key factor in their buying decision, these unique entrants will focus on driving sales growth in the category.

Matthew Showering, Managing Director, Showerings Cider Mill commented: “We are very excited to be bringing two brand new flavours to our customers through our latest innovations. At Brothers, we are always looking for ways to think outside the bottle and resonate with our younger audience. With fruit cider’s huge growth in the last year, and millennials constantly demanding new and exciting flavours, these latest additions felt like a no-brainer. We can’t wait for customers

There is nothing more delicious and satisfying than a great marriage between food and drink. And that ‘drink’, while we all gravitate to wine, most certainly includes cider. Cider is great for food pairing, and the secret is treating cider as you would wine. Gabe Cook cider maker cider ambassador for Pizza & Cider restaurant group The Stable says, "Cider makers realised a while ago the potential of matching cider with food many of our members actively support and promote this through their website, trade media or by hosting events, as they should, because cider has the quality and versatility to be the equal of wine when finding the perfect accompaniment to any meal. " The Stable pizza restaurants are well-known for their ciders as Fruit well as their gourmet pizzas, is now cider boasting more than 80 ciders £826.9 wor th mil and perrys, and each of The to the lion Stable’s 17 locations have difon trad ferent menus, depending on the e local availability of ingredients and cider, with menus inspired by bringing customers together and introducing them to local suppliers

So, the future is looking rosy and in the hands of talented cider makers, cider is a drink that can hold its own against both beer and champagne, as happily gulped from a paper cup at a festival, a celebration at a barbecue warming the cockles at Christmas or as sipped in a crystal flute at a Michelin-starred restaurant!

As one of the strongest performing categories, the market for cider is there, so now is the time to take a look on what you stock and how you promote it.

Perr y Cider and orth w w o is n n 1.94 billio to the on trade

FOOD PAIRING

popularity of cider has been one of the largest success stories in alcohol in recent memory.

Flavoured cider has been a key driver of the success and has defied those that deemed it a passing fad: 33% of households now by flavoured cider versus 28.6% for Apple. Looking forward cider may not always be able to line favour propositions for growth: innovation elsewhere in alcohol namely flavoured gins will inevitably increase the pressure on flavoured cider. In order to continue growing in this changing landscape, cider manufacturers must ensure that they are continually meeting consumers evolving needs across key areas such as occasion, serve, ABB and format”.

INCREASING SALES

MAINSTREAM CIDERS

• To satisfy the growing demand for health-conscious consumers and those limiting their alcohol consumption consider stocking low and alcohol free ciders which are now increasingly available

The Stable’s Executive Chef, Patrick Campbell, said: “Since we Draft cider4% 7 started in 2009, we’ve developed a represents er reputation for our West Country of all cid sold in the inspired menu – using the best local on trade produce to complement our vast range of ciders. With the new menu we wanted to capture our innovative fun spirit and the evolving tastes and dietary needs of our customers, while staying true to our authentic, rustic roots.

“Using local suppliers is a key part of The Stable” ethos says Patrick, these locally sourced, artisan products perfectly complement the craft ciders on The Stable’s extensive drinks menu. Its Cider Tasting Experiences, with tasting boards and a crew of expert cider Masters on hand allows diners to sample food paired with a range of ciders, in sessions conducted by its in-house Cider Masters.

(CONTINUED ON PAGE 32...)

Cider - “Still Bubbling and Still Growing” (....CONTINUED FROM PAGE 30) A chilled refreshing cider in one hand calls for something “moreish in the other” says Robert Parkin of spee cialist snack supplier SCT. trad p e e r F kes u a e r m sha "All good landlords know how 49% cider to please the customers and will f s o me have a good selection of ready volu snacks for every drink and every occasion”.

"The acidity of cider cuts through fat adding a range of flavours to dishes, and foods that go well with cider include cheese, pies and spicy food however occasionally simple ready to eat snacks work just as well!

“Bar snacks are quick, convenient and increase profits, keeping the customers content and encourage more drink sales. We are now seeing something of a renaissance for traditional snacks in the on trade sector with pork scratchings in particular which abroad back into fashion”!

CLH News spoke with celebrated drinks educator, broadcaster and pub expert Jane Peyton, from the School of Booze, who shares her insight and knowledge on matching food and cider.

"Britain is the world’s biggest producer and consumer of cider. In the 17th century cider was known as England’s native wine. King Charles I was said to prefer cider to grape wine. Mention to a drinker that grape wine is a good match for food and they would most likely say ‘Of course it is’. Then say that cider matches food brilliantly and they might say ‘well apples goes well with pork so yes I can imagine that cider and pork is good together.’ And then they would not be able to think of another food match for cider. What they are doing that no-one does with grapes and wine, is to focus on the flavour of apples. That is not necessary when finding a food match for cider. Just as with grape wine, cider uses acidity, tannins, sweetness and

texture when matching with food. Cider is often carbonated and carbonation is The very useful as it clears the palate on-tra average and cuts through the texture and sells 5 de outlet richness of food.

157 p

& 147 ints 9 of cid bottles er eac h year

"Cider is a versatile drink that comes in a number of iterations such as single varieties, blends, still, sparkling, tannic, acidic, dry, sweet, and ultra-sweet. It is equally at home with casual dining as it is with fine dining. Just change the glassware - cider served in glasses that are increments of imperial pints suits bar snacks and pub grub but cider in wine glasses and snifters are an elegant choice for more formal dining.

"Most ciders in pubs are sweetened and easy drinking with low tannins. They are also diluted with water to decrease the ABV to a sessionable strength.

Consequently this reduces some of the power of the cider to cut through texture of food and it has to rely on high carbonation instead. What the sweetness does is act as a counterpoint to salty and savoury food, and it also acts as a foil to spicy food.

These are some suggestions of popular pub dishes with easy drinking ciders that are likely to be found in pubs.

• Bangers & Mash pair well with medium dry ciders fruity, earthy character.

• Cheese Burger wand medium cider with sweetness to contrast with the savoury flavour of the food.

• Fish & Chips with a dry cider. The cider’s sharpness refreshes the palate.

• Vegetable Korma matched with a sweet cider to mellow the spiciness.

Cheese and some desserts go well with ciders that have high acidity and high tannins. These are unlikely to be mainstream cider brands so for this type of cider look for companies such as Little Pomona, Oliver’s Cider and Perry, Ross Cider & Perry, Pilton Cider, Kentish Pip, Nightingale Cider. There are many more independent cider makers than those listed above and wholesale businesses such as Pilango Cider, the Fine Cider Company and the Real Al Company can supply them.

Suggesting a cider match for food in a pub gives a point of difference and can help to increase sales.

Wassail to that!

www.westons-cider.co.uk www.brotherscider.co.uk www.malletscider.co.uk www.stablepizza.com www.school-of-booze.com www.heineken.co.uk/direct www.sct-sct.com

Old Mout Cider And WWF Partner To Protect Habitats Around The World

The campaign communicates a serious message in a proactive and enjoyable manner, which has proven effective with millennials and the growing Gen-Z. 2019 will see Old Mout’s biggest ever media presence, festival activation with the return of the Kiwi Camp at the Isle of Wight Festival and, for the first time, Boardmasters, as well as on-trade activation in over 1,500 pubs, where a 30p donation to WWF will be made for every bottle purchased.

Old Mout, one of the UK’s most sustainable cidersand the world’s leading independent conservation organisation, the World Wildlife Fund (WWF), have joined forces for a brand new campaign, which will help to protect half a million acres of habitat around the world.

The partnership is the next chapter in Old Mout’s sustainability agenda, which has already seen the New Zealand-born cider help protect its native country’s national icon, the kiwi, that sits proudly on all Old Mout packaging. The status of the quirky kiwi has now improved from ‘endangered’ to ‘vulnerable’ after the cider maker found out that just one in twenty kiwi chicks survived to adulthood. Old Mout has now set its sights further afield with an ambitious goal – teaming up with WWF in a partnership to help protect animals’ natural habitats across the world, including the continued conservation for the kiwi.

This marks the beginning of a summer-long integrated campaign for Old Mout, which is now the fastest growing premium flavoured cider in the UK.

Emma Sherwood-Smith, Cider Marketing Director at HEINEKEN, said: “Our ambition is to lead the way as the most sustainable cider – setting the standard to help protect our planet. Our partnership with WWF acknowledges the work we’ve done so far for the kiwi in New Zealand and our success in making our cider and packaging the most sustainable it can be.

“Seventy-five per cent of consumers actively look for environmentally conscious brands and we’re proud that our distinctive brand purpose, coupled with WWF’s fame, will help communicate the urgency in the efforts needed to help save our planet.”

Naomi Hicks, Director of Partnerships at WWF, said: “We are the first generation that knows we’re destroying the planet and could be the last that can do anything about it. Partnerships like this one are essential if we’re to halt and reverse nature’s decline.

That’s why we’re delighted to be joining up with Old Mout to protect vital habitats like the Amazon. We’re looking forward to working together to inspire millions to join the fight for our world.”

Cider Drinkers in the UK

Research commissioned by Westons uncovered five distinct cider drinkers in the UK, each with their own tastes and preferences and needs: • FRUIT CIDER FANATICS: 24% of cider drinkers - Tend to be younger female cider drinkers aged 18-34, are more represented in the North of England and drink cider both in and out of home.

• TRADITIONAL OUT-OF-HOME CIDER DRINKERS: 8% of cider drinkers - Only drink cider out of the home, and are mainly older males typically 55+. They are heavily represented in the Midlands and southern England. Generally not interested in craft, dislike sweet ciders and will only drink one or 2 pints of cider at any sitting. Most preferred serve is from a draft tap on the bar, and will naturally gravitate to cider brands they are familiar with, trust and have tried before.

Availability plays a key role in the purchase decision.

• CRAFT REPERTOIRE DRINKERS: 29% of cider drinkers - Are typically male age 35-54, generally live in the Midlands or southern England and will drink cider in or out of the home. Prefer more traditional cider variants than sweet ciders, and prefer Apple cider over fruit cider. Are more likely to express an interest in provenance and production processes and are willing to pay more for good quality cider.

• CIDER ENTHUSIASTS: 13% of cider drinkers - Typically aged 18-34 with a slight skew towards females, mainly in the south of England and will drink cider in and out of the home. Considered enthusiasts for all things cider and will drink sweet, fruity, dry and tannic ciders. Have a keen interest in the craft, heritage and provenance and will consider taste and flavour the most important when choosing.

• TRADITIONAL AT HOME CIDER DRINKERS - 26% of cider drinkers - Are typically male and female aged 55+. They drink cider on evenings and weekends because it is refreshing and easy to drink with apple cider preferred choice.

Think While You Drink ®

Our award winning sommeliers and pommeliers deliver drinks training and education across the country

ENLIGHTENING DRINKS TRAINING Drinks education for pubs, restaurants, retailers and brand owners

Pubs, bars, restaurants, brand owners – do your staff need training in any of the following?

• Beer or Cider Tasting • General Beer or Cider knowledge • Beer or Cider Styles • Beer or Cider & Food Matching • How To Devise The Essential Beer Or Cider List

We offer 1-2 hour group sessions at your premises tailored to what you need.

"I loved the passion and enthusiasm you demonstrated and it’s a reminder to all of us about bringing some of your infectious enthusiasm and pride to our communications about beer and pubs. I learned lots of nuggets along the way which was no doubt due to both your knowledge and storytelling."

DH, Heineken

Please contact us to discuss your training requirements.

info@school-of-booze.com + 44 (0)7729 601 590 www.school-of-booze.com

Alfresco Dining

May 2019

CLH News

New Products For The New Season From LeisureBench LeisureBench have added some exciting new products to their already extensive range of premium quality furniture, for the 2019 summer season.

Many people are now wanting bespoke furniture which gives them something different and in many cases more upmarket.

Among the new additions to the LeisureBench portfolio includes scaffolding furniture, made using recycled boards for a vintage industrial look and barrel furniture made from solid recycled oak barrels, sanded, treated and bound with galvanised steel hoops.

These can be supplied as planters or poser height barrel tables.

LeisureBench now supplies a large range of parasols and awnings and now have a UK partnership with Litex parasols and gazebos. The large commercial parasols are excellent value and come in three standard sizes and lots of options including printing.

Bulk discounts of up to 15% are available. Visit the LeisureBench website www.leisurebench.co.uk or telephone 01949 862920 for full details and to view the full range of commercial furniture.

Café Culture - Pavement Profit

We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses.

We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy budget as the

continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job.

We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand.

Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement.

If we can help you do drop a line to sales@cafeculture.biz

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 bottle 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

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Beer Festival Equipment `Beer Festival Equipment` developed from supplying a local festival to supplying a few more to its current supply of 100 Beer Festivals up to a 198 barrel (9gl) one.

The range of venues include Breweries, Horse Racing , Hotels, Motor Racing, Sports Clubs including - Cricket, Football, Rugby and Tennis, Pubs and Village Festivals.

The equipment available is what is needed to store cool and pour beer from

Alfresco Dining casks, this is Stillages for 6 to 12 casks, Remote Chillers small and large to cool 6 to 12 casks along with Cooling saddles to sit on the casks and Insulation Jackets to keep the cool in, then Taps to release the beer into the glass.

There are some extra items like Hand Pumps & Bars. It is all self assembly and a manual is provided. All prices are on the website beerfestivalequipment.co.uk The Equipment can be Collected and returned or delivered and collected by Peter.

Contact John@beerfestivalequipment.co.uk or Tel 07770 938300

Your Outdoor Space Can Make You Money Outside areas have huge potential for increasing turnover when the sun is shining. However, you want this area to generate an income for the whole 12 months no matter the weather.

The choice of structures is vast – from high-end rotating louvered roofs to fixed polycarbonate roofs, Jumbo umbrellas to garden gazebos and marquee-style canopies with a clear roof to a lightweight retractable structure. It is entirely up to you what you choose, however we will help you with advice and options to make sure you make the most of your space.

Most of our structures can either be free-standing or fixed to the building for installation flexibility.

In addition to the structure there are options for the roof and the walls – solid, retractable, clear, opaque and more. Then there are the lights, speakers and heating!

For more help and information visit our website or give us a call.

We are specialists in shade and shelter and we are ready to help.

To get in touch, call 01480 413050 or email sales@outsidestructures.co.uk

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

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Alfresco Dining

Olie Brise Wetherspoon Customers Dine in Style thanks to Surface360 Low Costs Means Greater Returns Situated close to the southern shores, the Olie Brise offered an R11 (A, B & C) Classification for slip resistpub 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

ance, 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 36.

Improve Customer Enjoyment with Stylish and Very Long Lasting Gazebos!

• The most successful businesses invest wisely to get the best returns • Join them to make more profit from your outdoors sales • You can invest in your outdoors, from as little as £357 a year • Your only cost is the profit from a couple of drinks per week!

• It’s a no-brainer....Don’t ignore this profit opportunity • You have nothing to lose except more profit From £6.86 per week | £357 per year with Bluestar Leasing-preserve your cash flow leasing is 100% tax allowable with terms from 2-5 years To see how advantageous it can be for your business get your instant quotation online.

3 sizes...40 colours...side screen options...hurricane proof...5 year guarantee 3m x 3m £1661 | 3m x 4m (as above) £2130 | 3m x 6m £2497 Join them to make more profit from your outdoors sales. You can invest in your outdoors, from as little as £357 a year. Your only cost is the profit from a couple of drinks per week!

GET AHEAD TODAY....BUY NOW and BENEFIT NOW See what our customers say! “Just to let you know that your tough gazebos shrugged off yesterdays 115 mph storm without a problem. I wish the rest of the Scillies had done so well.”

Manager, New Inn Tresco, Isles of Scilly whitepaviliongazebos.co.uk Help, Advice, Guidance and to Order Call us 01653 695 285

A Delicious New Range Of Hot Eating Cheese For Al Fresco Summer Dining In response to burgeoning figures highlighting the rise in vegetarian and flexitarian eating, Eurilait has created an exciting and timely range of Al Fresco summer hot eating cheeses that are perfect for BBQ and outdoor dining occasions.

Figures released by nationalbbqweek.com show BBQ and al fresco eating as a huge category with enormous NPD potential, currently worth £7.1bn and growing; the average consumer has 8 BBQ’s a year – a firm indication that they favour this style of eating.

It is estimated one in eight Britons are now vegetarian or vegan, with a further 21% claiming to opt for a flexitarian diet. This is not a passing trend, these diners still desire savoury flavours and are looking to protein alternatives to meat to replace their burger or hot dog.

Addressing this upward trend, Eurilait’s new range offers a credible alternative to meat products, which means vegetarians and flexitarians need not be excluded, particularly when it comes to outdoor dining options.

Craig Brayshaw, Commercial Director, Eurilait Ltd: “This is a very exciting time for Eurilait as we continue to bring innovation to the cheese category. We are very proud to be the first UK company to launch a unique, new range of hot eating cheeses under the Al Fresco brand.

“UK consumers enjoy BBQ food - as we know, they BBQ over eight times a year. Our research identified that there was a huge opportunity for hot eating cheeses, targeting food adventurers, vegetarians and flexitarians who cur-

rently struggle to find simple and tasty meat-free options that can be cooked outdoors on the BBQ as well as indoors on a griddle.”

Delivering on flavour and quality, Eurilait’s BBQ cheese steaks and BBQ cheese sausages offer a delicious hot eating, meat-free choice that rivals any regular burger or hot dog. These unique products are great for barbecues, grills or griddles, presenting a quick to cook meat alternative made from a firm and smooth textured, Gouda style cheese, they hold their shape well on cooking and are perfect served in a burger or hot dog bun, with popular relishes and accompaniments.

The cheese steaks and sausages are available in an Original variety suitable for all palates including children, or a Chilli variety for those who like it spicy, providing a tasty vegetarian solution for an indoor or outdoor menu.

The Al Fresco BBQ cheese steaks and sausages are made from all natural ingredients and are free from artificial flavours and preservatives.

Eurilait’s new range also offers three indulgent hot eating cheese dishes to tantalise the taste buds.

Presented in BBQ ready foil trays, choose from BBQ Camembert in either a Classic variety or with an Orange Blossom Honey and Thyme Glaze, and a BBQ Feta with Moroccan Harissa Salsa dressing.

To find out more about our award-winning cheeses visit www.eurilait.co.uk or call us on 01749 838100

Alfresco Dining

May 2019

CLH News

Six Barbecue Essentials

can be bought online for as little as £20 or provided by your local council.

4) Get your operation passed by a local authority Food Safety Officer who will check for compliance with legal requirements and rate it under a scheme in partnership 1) Invest in the UKLPG Code of Practice 24, pt3, (Use of with the Food Standards Agency. Don’t delay on this.

LPG at Commercial Catering Events) from 5) Control the operation as a profit centre. Keep start-up www.UKLPG.org . ‘Cinders’ were the barbecue specialist costs tight by relying heavily on your kitchen and your contributors and it is what every event Safety Officer has chef for food preparation, wash facilities and remember in his back pocket. to factor in the extra staffing. Raise prices to cover the 2) If you will be mobile, consider joinextra costs, but keep hotdogs affording The Nationwide Caterers able for the kids.

Association (NCASS), the trade 6) Theming an event is definitely the association for independent caterbest way to advertise through ers with over 6000 members. They social media, but don’t put cusprovide caterers with the informatomers off by insisting they all tion, systems and support to be dress like pirates! Keep it moving safe, legal and profitable. and keep it fun and success is 3) Barbecue staff should hold Level 2 guaranteed, -whatever the weather!

Food Safety & Hygiene for See the advert on this page for furCatering certification. This course ther details about Cinders.

Village Fete © Cinders Barbecues 2019

The appeal of a barbecue is powerful and potentially very profitable. Cinders Barbecues are probably the best known British manufacturers with thirty five years’ experience so their pointers to barbecue catering is definitely worth considering;

CambridgeStyle Canopies

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.

There is much evidence to demonstrate that those that have invested in providing outdoor cover have seen healthy returns on those investments, with customers gravitating to pubs where there are outdoor covered facilities.

CambridgeStyle Canopies have developed a range of aluminium and steel products which provide a good 25 year life span. The very latest state of the art Bioclimatic Pergolas have been developed from sunnier climates and adapted to

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 Cost of covered area cope with the many variant weather Number of covers conditions expected in the Projected return on investment UK. CambridgeStyle Canopies have timescale. been installed in beer gardens, terThis is the current trend and will races and roof tops all across the continue to grow within the hospicountry. tality industry. Don't miss out - conCambridgeStyle Canopies work tact CambridgeStyle Canopies closely with their clients to provide today! a bespoke solution tailored to their Call 01353 699009 email needs and carefully calculate togethoffice@cambridgestyle.org or visit er the likely return on investment www.cambridgestylecanopies.co.uk per outlet, be it operating 5,000 or

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Design and Refit

Retain Payment or ID Cards & Be PCI Compliant Whilst Increasing Profits When a vendor retains a credit card or debit card, or indeed handing over his or her ID card as security against running a tab or renting sporting or other equipment, there is always some uncertainty about the safety of the card whilst out of the customers’ possession.

CardsSafe® eliminates the need to worry about any loss or theft as it is the simplest and most efficient way to ensure the card’s safety from potential misuse.

The CardsSafe® system has now become the “best practice” way of handling credit and debit cards in the hospitality and leisure industries. More than eighty thousand boxes are in use every day and hundreds more are added every week.

Customers who share their experience with our staff report these benefits:

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.

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

To order, please contact CardsSafe Limited on either of: Phone: 0845 5001040 or visit www.cardssafe.com

Over the years our versatility has been proven as we’ve worked closely with clients from many sectors, including hotels, restaurants, cruise ships, wine bars, public houses, private hospitals, interior designers, architects, manufacturers of leisure furniture and domestic clients.

We have particularly built up a fine reputation for top-quality commercial seating and chair solutions.

Whatever you require, from a bespoke oneoff 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

Contract Furniture Group

Contract Furniture Group has been set up to offer quality contract dining furniture to the hotel, restaurant, pub trades and leisure industries at realistic prices.

We carry a lot of our range in stock so we can help you to meet your deadlines. We also offer a unique source and supply service; if you send us a picture of an item we will do our up most to supply to you at the best price.

All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics.

For further information, call 0115 965 9030, visit www.contractfurniture.co.uk or email info@contractfurniture.co.uk

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

e ot n qu he g w se 4 in ea 22 ond l P H p CL res

for creating an authentic American atmosphere rivalling any establishment back in the thriving 50s.

Finished in the classic red, black and cream colours, our American diner furniture comes with a faux leather finish, making it easy to clean while retaining its authentic look. A thick, padded finish ensures your customers will be sitting in comfort.

View the full range of American diner chairs, stools, benches and tables at www.trentfurniture.co.uk or call 0116 2985 852 for more information.

Design and Refit

May 2019

CLH News

Glasstex Essential - Making Costly Maintenance a Thing of the Past Glasstex Essential, our new collection of Premium Glasstex Wallcoverings, has been specifically chosen for maintenance, refurbishment and decoration projects in the public and private sectors.

Glasstex Essential has been used in the Hotel, Healthcare, local authorities, plus many other commercial projects that have required a cost effective and long term decorative solution to internal wall or ceiling areas.

Glasstex Essential combines modern, minimalistic, classic patterned designs with the strength, durability and fire certification that is found in all our Glasstex products.

Glasstex products have been used across the UK and Ireland by numerous local authorities in care homes where durability & fire safety are a prime concern.

We are also supplying hotels across the country for both heavy traffic areas and bedrooms.

The whole ethos behind the Glasstex Essential collection was to bring the very best quality Glasstex premium technology into the commercial market, as we have always done with Glasstex Premium, but to select a range of existing and new designs set at a price and stock availability that not only make it the best choice for use on any commercial project, but the only choice.

KEY POINTS: • COST EFFECTIVE

• • • • • •

FIRE RESISTANT DURABLE & RESISTANT PREVENTS CRACKS SAFE & ECO-FRIENDLY MOISTURE PERMEABLE RE-PAINTABLE Glasstex has been used extensively in the hotel sector across the UK and Ireland, in Premier Travel Inns, Best Western and Doubletree Hilton hotels.

But it’s not just national hotel groups who have found the benefit of Glasstex many independent hoteliers have used the product.

Our new Glasstex Essential range has been used extensively on Frensham Pond Hotel, Last Drop Village Hotel and Donnington Manor Hotel.

With Glasstex Essential we are able to offer a price point not seen before in the UK, and this makes Glasstex Essential the most cost effective, Non toxic fire retardent and durable wallcovering for bedrooms and public area’s.

The Coppid Beech Hotel in Bracknell recently used Glasstex Essential on its 208 bedrooms, The product was used in the very traffic areas of the bedrooms because of its durability, Decoration and not least the cost effectiveness of the selection made.

Reader enquiries - Tel: 01942 824037, email sales@eclipse-wallcoverings.co.uk or visit www.eclipse-wallcoverings.co.uk

Drakes Bar Furniture - UK Bar Furniture Supplier

We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items.

Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs.

When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below

are just a few examples showing what we have done in the past.

With clever planning, seating generates a great flow for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up.

The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles.

We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture.

If you require a bespoke quote either call us on 01422 839 690 or you can send us an email.

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Design and Refit

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.

Woodman Chairs

Woodman Chairs is a long established, dedicated chair manufacturer and wholesaler who make most of their own chairs. We offer a wide and varied choice of solid oak and beech chair and table styles – both modern and contemporary – with many finish and seat options.

Included in our range is an exciting choice of sturdy bar stools and bar tables.

The fact that we make gives us

greater control and flexibility. It also enables us to offer bespoke chair and chair frame or component production to end customers or other suppliers and manufacturers looking for their own design or seeking to create a unique range or theme, again in both oak and beech, raw or finished.

Always keen to innovate, Woodman are constantly introducing new styles and have recently

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 added Carver options to their more popular dining chairs and have further expanded their range of bar stools to include rush seated and fabric pad options. Here is a simple decision that won’t require a Referendum! If you want your customers to have the best choice, with honest quality, at affordable prices, with decent lead times and no minimum order, then you need only vote Woodman for your chairs.

For further details call 01884 841789, visit www.woodmanchairs.co.uk or email sales@woodmanchairs.co.uk

WaterCare - Don’t Pump Money Down The Drain

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

The All-New WaterCare CombiPump series has been designed and developed by our own research and development team at the request of a leading combination oven manufacturer specifically requiring waste water from their oven to be pumped away at a height of just 40mm from the floor.

The CombiPump range has become an almost essential part of any commercial kitchen setup where floor gully drainage is absent or where ovens are sited away from the drainage points within kitchens, such as islands locations. CombiPump systems can

be installed easily and in an appropriate position by your chosen installer using the included fitting template.

The new and improved CombiPump range is capable of pumping away up to 160 l/pm, meaning that not only can it now serve 2 ovens simultaneously, but it also provides a versatile and flexible solution across a range of other applications where drain water is required to be removed and pumped to waste where no immediate drainage is available.

Tel 01279 780250 | www.combipump.co.uk www.watercare.co.uk |

Design and Refit

May 2019

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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

Caterfair - Commercial Catering Equipment Is Built to Last Welcome to Caterfair. We supply used catering equipment to the hospitality & leisure industries. With over forty years of experience in the hospitality industry, we are passionate about supplying high quality used catering equipment at excellent value for money. Distribution throughout the UK via pallet courier service.

Commercial catering equipment is built to last and for the price conscious, used catering equipment is an excellent way to save money on items that are a fraction of the price of their new counterparts.

Not just a supplier; not only do we supply catering

Blue and Beigh Fine Art Shabs is a Cheshire based artist of Indian origin, who started his art career as a cartoonist illustrator 25 years ago. He mainly paints expressionist abstracts and landscapes .He had done a commission of 100 paintings for a chain of 5 star hotels in south East Asia and is currently doing one for a boutique hotel in japan through saatchi Art. His artworks are in different corporate and individual collections in India ,England and unlisted states.

He is currently selling through saatchi online and PAUL SMITH interiors Mayfair London, England.

equipment, we also buy and collect used catering equipment too with our clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove catering equipment whether fitted or unfitted, and logistics.

Visit www.caterfair.co.uk or call 01733 310 115

Most of the times his abstract works are finished in one sitting and landscapes are done across a few sittings.

He is fascinated by nature and animals. His work oscillates between animals and landscapes.

Over the last 25 years he has sold his artworks in England, USA, India.

His favourite medium is acrylic on canvas .His choice of work is mainly abstract on canvases . But he has had commissions for murals as well as fine art works. He has a uncanny ability to convey the essence of the subject he is painting .He works at a fast pace.Watching him paint is like watching a matador in a bull fight.

See the advert on the following page for 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

service@cci-services.co.uk • www.cci-services.co.uk 0800 644 2727 • 07816 980966

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

May 2019

CLH News

44

Design and Refit

Time to Fit and Forget with Novellini With over 50 years of experience in the industry, the renowned bathroom supplier Novellini has the expertise to create the bathroom of your dreams. With a vast range of extremely high quality and versatile products, the company creates inspiring bathrooms that appeal to individuals at home, via their merchant partners.

Novellini currently holds the privileged status as the world’s largest independent producer and manufacturer of its kind, providing its customers with a wide range of products courtesy of its meticulous workforce of 900 employees operating across the world. The extensive portfolio of shower environments as well as wellness products boasts a stunning collection of shower enclosures, walk-in style enclosures, steam cabins, shower columns, shower trays, wet rooms, bath screens and baths. Anything is possible in terms of scale and design so you are guaranteed not to be disappointed.

Working alongside architects and designers, Novellini produces beautiful and functional bathrooms that compliment the home, helping to create tranquil spaces promoting well-being within the living environment. The premium quality products are suitable for both domestic dwellings and hotels.

Over the course of the last decade, the Italian manufacture has heavily invested in environmentally friendly

production processes. This means that all phases- from raw materials, production of components, assembly, packing and distribution – are considered with great care and in compliance with the most up to date EU directives and international standards on quality, safety and sustainability.

For example, one of the main materials used by the company in its creation of shower enclosures, aluminium is processed from up to 60% recycled material. This ensures that the brands green credentials are strengthened but not at the expense of quality, as the product remains aesthetically and functionally superior. In its 50th year.

As a European leader with global sales offices, Novellini is a name you can trust to fulfil your exact requirements. If you require any support for your bathroom project, or you would just like to see and feel the quality of materials used by Novellini, visit the well stocked showroom based in St Albans, Hertfordshire which showcases the exquisite range of enclosures, trays, baths and steam cabins.

For more information or to book a visit, contact Novellini UK on 01727 229922 or visit the website at www.novellini.co.uk For brochure and advice please email info-uk@novellini.com

Pland - Strength in Stainless Steel

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

Pland Stainless Ltd is a Yorkshire based manufacturer of stainless steel products. The company was incorporated in 1919, so will be celebrating its centenary year in 2019. It still manufactures its products from the original building where it started in Leeds and is the only one in its market still making in Britain today.

Pland has a long-standing reputation for producing quality stainless steel products mainly for the commercial market. Their products are targeted at many sectors including catering, janitorial, washrooms, sani-

taryware, healthcare, laboratory or their anti-vandal range for secure accommodation. They have a broad range of standard products that can be viewed on their website, but they are producing a growing number of bespoke products. For this they work with customers to design for a specific job utilising their technical designers and in-house CAD CAM and prototyping capabilities.

For further details please check out their website at www.plandstainless.co.uk or contact Pland Stainless on tel: 0113 263 4184.

Property and Professional

Prioritising Workers’ Rights With Evolving Employment Laws Tina Chander is a partner and head of the Employment team at law firm, Wright Hassall Since 2010, the UK has experienced lower unemployment rates across every region, in particular the hospitality sector, underpinned by a strong and innovative labour market that has seized on the opportunities offered by new technologies, emerging business models and changing ways of working.

Through an effective balance of flexibility and worker protections, existing law and policy framework has placed Britain in a strong position to benefit from the new industrial revolution and the opportunities it will bring.

OUT WITH THE OLD, IN WITH THE NEW Unveiled by the government in December 2018, the Good Work Plan is a direct and detailed strategy designed to strengthen worker’s rights and improve employment laws.

Labelled as ‘the biggest package of workplace reforms for over 20 years’, the plan builds on the Taylor Review recommendations of February 2018 and outlines an

intention to improve conditions for agency, zero-hour and other atypical workers.

Within this plan, the government commits to a wide range of policy and legislative changes, clarifying the relationship between employers and workers, while ensuring the enforcement system is fair and fit for purpose.

REQUESTING STABLE CONTRACTS One of the main issues addressed is ‘one-sided flexibility’, which recognises some businesses have transferred too much business risk to the individual, affecting their financial security and personal well-being.

New legislation will give workers the right to request a more stable contract, allowing them to benefit from flexible working, without the financial uncertainty.

Those happy to work varied hours each week can do so, but others will be allowed to request a fixed working pattern after 26 weeks of service, giving workers greater control over their own lives.

For those working zero-hour contracts, this change will allow them to request a contract that guarantees a minimum number of weekly hours, which is crucial when looking to secure a mortgage.

REPEALING SWEDISH DEROGATION

• • • •

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.

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

Fox and Hounds, High Street, Cheswardine. TF9 2RS

• Well located affluent Shropshire village Freehouse.

• Excellently renovated and refurbished throughout.

• Extensive six bedroom living accommodation.

• External beer patio and 25 space car park.

Leasehold - To Let at Nil Premium. New Flexible Free of Tie Lease. Offers may be considered for the Freehold

Granvilles Restaurant & Bar, Stone, ST15 8AB

White Lion, 9-11 Crown Street, Wellington, Telford. TF1 1LP

• •

Bedfordshire

Telford

Attractive Wellington Town Centre public house.

Attractive Grade II Listed Building, many period features.

Opportunity to operate a busy town centre cask ale pub.

Current owner may take lease back at £17000 pa for 3 years.

Freehold £179,950

Looking to sell?

New instructions urgently required.

Ye Three Fyshes, Turvey, Bedfordshire MK43 8ER

• Excellent riverside village freehouse.

• Heavily beamed bar, restaurant, 50 space car park.

• Superb beer garden overlooking the Great Ouse • Private Landlord offering flexible free of tie lease.

New flexible 10 year lease on FRI free of tie terms. Initial rent £30,000 per annum. Sensible premium offers invited

Tel: 0121 353 2757

ONGOING EMPLOYMENT DEVELOPMENTS While the Good Work Plan looks set to bring about some wholesale changes to employment law and workers’ rights, there are other broader developments on the horizon.

On April 6, 2019, new legislation under the Employment Rights Act 1996 is due to come into force, introducing a right for all workers to be provided with an itemised pay statement and the ability to enforce this right at an employment tribunal.

On the same day, other legislation will require itemised payslips to contain the number of hours paid for where a worker is payed hourly.

PREPARING FOR THE FUTURE With the arrival of the Good Work Plan and ongoing consultation regarding employment laws and legislation, 2019 will be a crucial year for businesses and workers alike.

It’s important that organisations take the time to review the changes and understand the requirements outlined in the new legislation, as non-compliance could cost organisations financially and damage their reputation.

If you’re unsure about the Good Work Plan and wider developments, it is important to consult a legal team with significant experience of employment law and the imminent changes.

This exceptional business opportunity in Ashburton, Devon, has recently been sold by licensed property specialists Stonesmith of Exeter.

79 East Street is an impressive grade II listed Georgian Villa originally constructed in 1814 as a private residence, which was subsequently converted into a hotel. Currently operating as a high quality 6 bedroomed B&B, this impressive property is extremely well presented throughout having been sympathetically and fastidiously maintained and improved to exacting standards.

Bull, Furness End, Coleshill, B46 2LG

• • • •

maximum penalty imposed during employment tribunals on the grounds of aggravated breach.

The property occupies a prominent and highly visible trading position within the heart of the thriving moorland town of Ashburton, an appealing and popular ancient stannary town set on the southern fringes of Dartmoor National Park.

Director of Stonesmith, Mike Phillips, added: “The sale of 79 East Street generated significant interest, and we were delighted to agree terms with Chris and Suzy.

We wish them every success with their new venture.”

The freehold property and business was sold off an asking price of £795,000. Full details of all of our properties are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

Sold: Bed & Breakfast In Georgian Villa

Shropshire

Landmark Stone Town Centre Bar/Restaurant.

Extensive trading at ground and first floorplus landscaped beer patio.

Rare Stone Town Centre freehold bar/restaurant.

High level wet and dry sales Freehold £725,000

45

This business is located in in the affluent sought-after Derbyshire Peak District village of Baslow only 1 mile north from the stunning and lavish 17th century stately home of Chatsworth House.

The trading areas consist of: Main Bar (circa 50+) has an attractive flagstone floor, an exposed stonebuilt fireplace with built in log burner and a bar server of wood construction with 3 cask ales on offer.

There is a fully equipped commercial catering Kitchen. Ground Floor Beer Cellar. The owner’s

Good drive to main road pub/restaurant.

Quality food lead offer, affluent residential catchment.

Well refurbished period building. Grade II listed.

Large car park, with development potential STP. Freehold £385,000 Alternatively, To Let at Nil premium. New flexible FRI 5 year

• •

In order to create a level playing field between businesses, there needs to be effective enforcement.

The government plans to extend state enforcement for vulnerable workers, introducing tough financial penalties and an approach that already applies to underpayment of the National Minimum Wage.

This involves increasing enforcement protections for agency workers where they have pay withheld or unclear deductions made, while new legislation will increase the

CLH News

accommodation has 2 spacious double bedrooms (1 being en-suite).

To the front and side of the property is a delightful hard standing and grassed al fresco garden area with wooden picnic benches (circa 70+ covers) and rolling countryside views. Also to the front is the patrons lined car park with spaces for circa 30+ cars.To the rear of the property is a 6-hole golf course.

Price: £57,500. Tenure: Leasehold. Rent (if applicable): £25,000. Landlord (if applicable): Marston’s Inns & Taverns. Turnover (annual): £312,000 (inc VAT) to March 2018. Wet:Dry split: 70% Food : 30% Wet Contact Guy Simmonds on 01332 865112

Coleshill

Stone

TOUGHER ENFORCEMENT MEASURES

Derbyshire Peak District Inn for Sale

Free Review of Your Gas and Electricity Rates from The Bowden Group Alliance 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

The Good Work Plan also addresses Swedish derogation, which currently allows agency workers to exchange their right to be paid equally to permanent counterparts in return for a contract guaranteeing pay between assignments.

Although the original intentions of Swedish derogation were to offer reassurance that individuals would still earn during quieter periods, some employers have been using this opt-out to reduce the size of their pay bill.

The government aims to repeal Swedish derogation with new legislation, banning the use of this type of contract to withhold equal pay rights. Instead, long-term agency workers will receive equal wages to those of permanent employees.

May 2019

Please contact Matthew Phillips for a no obligation appointment.

Tel : 07973 837548 0121 353 2757 matt@matthewphillipssurveyors.co.uk www.matthewphillipssurveyors.co.uk

www.matthewphillipssurveyors.co.uk matt@matthewphillipssurveyors.co.uk

May 2019

CLH News

Property and Professional

46

The Thatched Tavern, Maidencombe, Torquay, for Sale

Leading Licensed & Leisure Property Agents Bettesworths are delighted to announce the availability of the Thatched Tavern, a delightful Grade II listed ‘Chocolate Box’ freehold pub located in the picturesque village of Maidencombe which lies between Torquay and Teignmouth on the South Devon coast.

The property is situated at the foot of a beautiful valley and only a few hundred yards from Maidencombe beach and the South West Coastal footpath.

The property is an attractive Grade II listed thatched building with whitewashed elevations, parts of which are believed to date from

the 15th Century. The property has been sympathetically extended to the rear to provide a substantial restaurant and commercial kitchens. The dedicated 60 seater restaurant is situated on the upper ground floor level.

Behind the restaurant is a fully equipped commercial kitchen, office, kitchenette and cloakrooms. The Thatched Tavern also has two well-presented en-suite letting rooms.

There is also a separate bungalow within the grounds comprising a living room, kitchen, bedroom and bathroom currently used as manager’s accommodation.

Call 01803 212021 or visit www.bettesworths.co.uk

New Weekly Figures Analysis & Reporting Service... Just Launching - Get In Quick David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential.

For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly.

David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee.

Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will send you weekly reports on how your business is doing and will throw in FOR NO

EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills.

If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved.

Call David Hunter confidentially on 07831 407984 or on 01628 487613.

The Brasenose Arms, Cropredy, Oxfordshire on the Market

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

Guy Simmonds are proud to offer for sale The Brasenose Arms, Cropredy, Oxfordshire with a central location within this thriving and very affluent village. The quintessential village of Cropredy lies in the Cherwell Valley some 3 miles north of Banbury. The village is most famous for its annual music festival and being at the end of the Oxford Canal.

This stone built village leasehold Inn has takings in the region of £505,000 split 55% wet, 29% food and 16% accommodation. The

business includes a spacious Lounge Bar (circa 40), Restaurant (circa 40), huge Beer Gardens, Car Park, 6 En-Suite Letting Bedrooms, Paddock with Stable and excellent 5-bed Owners’ Accommodation.

Asking Price £99,950. Free Of Tie Leasehold. Rent £68,000 per annum.

Landlord – EI Group. Current Turnover circa £505,000 (incl.) per annum. Trade Split circa 55% wet, 29% food and 16% accommodation.

Contact Guy Simmonds on 01332 865112.

NE W

NE W

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

CHIPPENHAM, WILTSHIRE

SIDMOUTH, EAST DEVON 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

LH £65,000

2095

TAUNTON, SOMERSET Popular & Well Presented Sandwich Bar/Coffee Shop Day Time Only Trading & Purpose Equipped Occupying Prime & Prominent Location Generating Impressive Levels of Trade & Profits Genuine Potential to Develop Many Aspects of Trade

LH £104,950

2097

BRIDPORT, DORSET Quintessential Grade II Listed Thatched Dorset Inn Presented to a High Standard Throughout 4 High Quality Ensuite Letting Bedrooms Family Sized Owners Accommodation Attractive Lawned Beer Garden

FH £595,000

DARTMOOR

COLYTON, EAST DEVON

A303 SOMERSET

Superior Award Winning Bed & Breakfast Sought After South West Village Location 6 High Quality En-Suite Letting Bedrooms Superior 3 Bedroom Owners Accommodation Car Parking and Attractive Gardens

Fully Licensed Roadside Cafe & Diner Super Trading Position on A303 Recently Refurbished and Purpose Equipped Restaurant/Dining Seating for 120 Trade Gardens And Children’s Play Area

FH £895,000

5988

LH £85,000

LOVINGTON, SOMERSET

• Stunning 'Restaurant with Rooms' with Genuine Potential • 2 Character Trading Area, 5 Boutique Letting Rooms • 4 Bed owners Accommodation • Trading on Limited Hours Due to Ill Health • Must be Seen to be Appreciated

2089

PRICE: £395,000

W! NE

NE W

2083

NEW LEASE OR TENANCY PROPSALS INVITED REF: 3420

4771

Established Day Time Only Catering Business Well Presented Throughout Profitable Business Opportunity Potential to Develop All Aspects of The Trade Excellent Levels of Repeat Business

LH £65,000

• 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

PRICE: £775,000

W! NE DARTMOOR, DEVON

EXETER

BRIXHAM, DEVON

Impressive Detached Country House Hotel

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

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

Set In 36 Acres Of Private Grounds 7 High Quality Ensuite Letting Bedrooms Quality 3 Bedroom Owners Cottage Separate 3 Bedroom Holiday Cottage

LH £599,950

5997

FH £595,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

5966

FH £565,000

5972

01392 201262 www.stonesmith.co.uk

PRICE: £795,000

FREEHOLD

REF 3236

W! NE

• Fully Equipped Turn Key Operation

• Excellent Owner/Operator Opportunity

PRICE: £29,950

CE PRI EN W

PRICE: £30,000

PRICE: £89,950

TORBRYAN, DEVON

REF: 3322

REF: 3478

BRIXHAM, DEVON

• Stylish Bar/Restaurant with Owners Accommodation • Highly Visible Premises Spaciously Seating 25, Al Fresco Seating for 8 • Modern Well-Equipped Commercial Kitchen • Impressive Turnover with Strong Net Profits • Huge Price Reduction to Facilitate a Quick Sale

LEASEHOLD

REF 2884

• Lock Up Takeaway Premises in Excellent Location • Sought After Harbourside Position Amongst Clubs, Bars & Nightclubs • Trading Only Two Evenings a Week with Valuable 4am Trading Licence • Huge Potential to Increase Trade • First Time in 12 Years the Business has come to the Market

• Stunning, Historic Thirteenth Century Coaching Inn and Hotel • Set in One of the Most Picturesque Districts of South Devon • Several Character Trading Areas, 11 Letting Rooms & Separate Coach House • Completely Refurbished Throughout • Unique Property & Excellent Business

FREEHOLD

LEASEHOLD

TORQUAY, DEVON

PLUSH, DORSET

REF 2866

• Well Located Ground Floor Unit • Low In-Going Costs

• Delightful, Grade II Listed 16th Century Thatched Inn • 3 Character Trade Areas with Total Number of Covers circa 94 • 8 Superior En-suite Letting Rooms • Stunning Beer Garden, Additional Plot with PP and Car Park • Thriving, Award Winning and Very Profitable Business

FREEHOLD

TEIGNMOUTH, DEVON

• Valuable Subway Franchise Available

LEASEHOLD

REF: 3249

EXETER, DEVON

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

PRICE: £10,000

LEASEHOLD

REF 3394

Property and Professional

May 2019

Is Your Business In Trouble? Are You Having Sleepless Nights?

Do you have serious money problems, are you facing legal threats, are you avoiding the post, your phone and your emails ? We can sort out all your financial and legal problems no matter how severe they are, our success rate is 100% Let us take control of all your problems and shield

you completely from all the pressure you are facing. We will deal with all your creditors and their litigators allowing you to concentrate on your customers and the business. We promise to identify effective solutions and options to keep you trading, or if you prefer, a seamless and managed exit with no adverse effects on you for your future plans.

Every problem has an answer! Call us today without delay on 01183 800949 / 07538 161544.

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

The Hospitality Business Mentor from The Bowden Group 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 posi-

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

DOLphIN INN GRAMPOUND, CORNWALL

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

RAShLEIGh INN POLKERRIS, CORNWALL

LAMORNA wINK LAMORNA COVE, CORNWALL

FREEhOLD - £675,000

Landmark Free House restaurant with letting rooms Extensive bar/restaurant areas 100+ covers Front and rear garden areas; dedicated parking for 40+ cars Caravan campsite with 8 hook-ups, 1 acre

whITE hOUSE INN PENHALLOW, CORNWALL

FREEhOLD - £715,000

Landmark Free House restaurant in Lamorna Valley near Land's End Refurbished traditional style bar restaurant areas 50+ covers Outside trading areas with extensive car parking and adjacent field Owners' newly refurbished 2-bedroom en-suite accommodation

C

E

D

C Ep

C Ep

C

Ep

LEASEhOLD - £25,000

Prominent free house restaurant opportunity Extensive bar restaurant areas 70+ covers Enclosed front patio deck area Car parking Owners' 4-5 bedroom accommodation

C

C TB

/A N

VICTORIA INN FOUR LANES, CORNWALL

LEASEhOLD - POA

Unique landmark free house, south Cornwall harbour location Traditional inside dining circa 50 covers/external circa 100 covers Owners' 3-bedroom accommodation Car parking plus former pilchard fish store

CONFIDENTIAL FREE hOUSE NORTH CORNWALL C Ep

C Ep

C Ep

FREEhOLD - £395,000 + VAT

Free House prominent central village location Refurbished bar/dining areas 50+ covers Enclosed garden, car park and garage 3-bedroom owners' accommodation

tions.

• Reward and Bonus schemes – always linked to achievement of objectives • Customer Service - including Hospitality skills training Do contact David for an informal chat, or make an appointment to meet with him.

FREEhOLD - £795,000

Extensive licensed leisure opportunity between Truro and Newquay Bar/restaurant 175 covers and six self-contained apartments Linked 12-bedroom lodge facility all within 7.5 acres Owners' 5-bedroom accommodation

is Our Business!

47

ANDREW GREENWOOD BUSINESS TRANSFER AGENT

Business Finance Today For Your Tomorrow Selling Businesses

The thought of raising money for staff. your small business can seem dauntCapify is proud to offer excellent ing and maybe even a little stressful. customer service and your dedicated At Capify, we aim to take the weight account manager will get you a peroff your shoulders and make the CELEBR ATING 10 Y E A RS sonalised no-obligation quote. We also process quick and easy, leaving you offer a quick approval process and you to enjoy your business. can receive your money within days!

We prioritise flexibility, excellent customer service, and Paying back is extremely flexible, and there’s a given have invested in funding solutions that work. opportunity to renew your funding if you wish to.

Your business has the chance to receive finance from Our number one purpose is to help your business £3,500 to over £150,000, and all you have to do is comgrow and thrive and help you to attract customers. plete a quick and easy application process. It’s a painless We are proud to say Capify has an average score of 9.5 system, and the outcome can be highly beneficial for out of 10 on TrustPilot! We’re a company that can propel your company and its future growth. your business forward.

With the money you can buy new equipment, complete Call 0800 151 0980 or visit www.capify.co.uk/clh or see a bold refurbishment, pay for marketing and advertising the advert on page 17. campaigns, purchase additional stock, or employ new

CLH News

Whether you are considering selling your business or looking to buy a business, City Business Brokers is here to help.

We will guide you through the business sales process step by step. Feel free to contact us for some free advice.

"Kevin had sound knowledge of the pub/bar/restaurant sector & put together a sales package that protected the ongoing concern of the business whist protecting the staff & my best interests moving forward.

"The best advice I can give to anyone considering selling is to be 100% honest from the start with the broker.

"You may think that there are complications that could possibly impact potential buyers but with Kevin he genuinely takes you through every step by step and is with you throughout the whole journey.

"With the food & beverage sector growing at a rapid pace, there are now many fantastic opportunities to for fill your dreams. whether your your buying or selling a business you'll be in safe hands with Kevin & CBB." Paul Tomalin, Lichfield, Staffs For further information visit www.citybusinessbrokers.co.uk or see advert on page 3.

4 STAR GUEST HOUSE, OFFERING HIGH QUALITY, SELF-CATERING ACCOMMODATION, OCCUPYING ACCESSIBLE POSN, CONVENIENT FOR CITY CENTRE & STATION, SOUTHAMPTON. Substantial semidet. prop circa 1908 with later rear extensions. Fully refurbished & modernised in recent yrs. Offering a home-away-from-home for long & short stay guests with shared kitchen & laundry facilities. 7 wellappointed en suite letting bedrooms, comfortably accommodate 12 guests. Desirable s/c 1 dble bed etc owners flat. Parking for 5/6 cars + gge. Run by H&W team. Retirement sale – same hands 13 yrs.

Recorded gross T/O approx. £83,000 (inc VAT). EBITDA approx. £47,000. Accts avail. - £595,000 FREEHOLD *Price just reduced!* (Ref. GH.3767) 2 ADJOINING FAST FOOD FRANCHISES (OPTIONAL), WITH A3 USE AND PERMISSION FOR DELIVERIES, SITUATED AMIDST A MULTIPLE SHOPPING MALL, IN THE CITY CENTRE, SOUTHAMPTON. Run entirely by staff. Fitted out at considerable expense. Located on the first floor. Benefiting from the continual flow of shoppers. Superbly equipped with seating for 50+. T/O £8,000/£10,000 pw. High gross profit. 10 yr lease from June 2017 at £25,000 p.a.x. – OFFERS IN THE REGION OF £200,000 + S.A.V. (Ref. C.3786) LICENSED COFFEE SHOP, JUST OFF MULTIPLE SHOPPING THORO’FARE, CLOSE TO LARGE SUPERMARKET & CAR PARK, COASTAL RESORT OF SOUTHSEA, HANTS. Character, mid-Victorian prop. Occupying a prom. corner site with forecourt seating for 6.

Attractively decorated, air-con grnd flr seats 20+, includes servery with espresso. Additional first flr seating for 27. Well equipped catering kitchen. Open congenial hrs (9 am/4 pm) – 7 days. Mainly staff run. SCOPE. T/O £6,000 pw. GP 76%. Accts avail. 15 yr lease from July 2015 at current rental of £17,600 p.a.x. - £174,500 + S.A.V. (Ref. C.3788)

www.andrewgreenwood.com

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

01183 800949

enquiries@hotelandpubrescue.co.uk

07538 161544

RECIRCULATION UNITS FOR KITCHENS IN HIGH DEMAND ™

New Recirculation Unit for Commercial Kitchens, the CK ReCirc

T

he demand for these recirculation units is always growing, as more unusual and restricted spaces are being optimised by catering business owners. Recirculating will allow such kitchen professionals to take advantage of existing spaces without the high cost and practical implications that would apply to retrofitting permanent equipment like exhaust hood fans and ductwork, which filter airborne grease and smoke out into the atmosphere.

CK Direct’s ReCirc™ is a self-contained kitchen ventilation unit with environmental design considerations that also eliminate major risks to the kitchen, such as ductwork fire hazards. Multiple stages of inventive filtration within the unit remove grease, particulate, smoke and odour before reintroducing cleaner air to the kitchen – The unit therefore, needs no direct duct connection to the atmosphere.

Let’s revolutionise your commercial kitchen

B

e sure to learn more about the recirculation unit for commercial kitchens and other new products in the range by calling a member of the CK Direct team on 01733 230378 Customers can also discuss with our experts their specific commercial kitchen requirements, whether it be for ventilation and extraction systems, fabricated stainless steel equipment or the most advanced odour control solutions available to the UK market. CK Direct are your trusted supplier, applying exceptional standards to the build of exceptional kitchens.

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

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