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Editor's Viewpoint

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Pubs Are “the Beating Heart of Communities” Says Poll

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A recent YouGov survey conducted for CAMRA has shown that pub drinkers are reaping the personal and social wellbeing benefits of pub-going. The survey has found that excluding those who don’t know, 56% of regular real ale drinkers who go to pubs have made one friend or more there, compared to 35% of the general pub-going population. Furthermore, 30% of real ale drinkers report making five or more mates from their pub visits, compared to just 16% of all pub-goers, when excluding those who don’t know. Research conducted in 2016 with Oxford University that shows people who have a local pub are happier, more trusting and better-connected to their

Nik Antona, CAMRA’s National Chairman said: “Pubs play a significant role in communities across the country, providing a space for local people to meet, helping to tackle loneliness, and having a positive impact on the


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Given the pivotal role that pubs play, CAMRA is calling for substantial reforms to better support the industry and keep pubs open and thriving. This includes the introduction of a preferential rate of duty for beer sold in pubs and on-trade outlets, greater support for publicans tied to large pub-owning companies (PubCos) and a significant reduction in the business rates currently paid by our nation’s pubs.

personal wellbeing of pub-goers. It’s vital that the government continues to act to reduce pub closures so that pubs remain at the heart of communities. “In addition, it is imperative that beer-drinkers continue to support the pubs trade by visiting them. Our Summer of Pub campaign aims to show what pubs have to offer and remind people how important the great British pub is to communities. From special screenings of the Women’s World Cup to comedy evenings, beer tastings or special talks, pubs have pulled out all the stops to celebrate this summer and provide something for everyone.”

(Continued on page 3...)


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Caterer, Licensee & Hotelier

Editor's Viewpoint

August 2019

Welcome to the August issue of CLH News. And welcome to any new readers to our publication. We are free to trade and very much hope you find us of interest and more importantly use, as we introduce products and services from some of the industries leading and specialist suppliers! I would draw your attention to an article appearing in this issue where the British Beer and Pub Association and the Alzheimer’s Society have EDITOR launched a dementia friendly hospitality initiative to promote dementia friends to pubs. A superb initiative and one very close to my heart! My mother died of Alzheimer’s disease in the early 1990s. She suffered early onset Alzheimer’s in her late 50s. That was during the late 1980s at a time when the disease was relatively unknown. However these past years it is a disease everybody is aware of. According to the World Health Organization, deaths from dementia have doubled since 2000 and dementia is now the fifth biggest killer worldwide. Dementia is now the biggest health crisis of our time and, as statistics show the condition was the primary cause of death in England and Wales last year. Almost one in eight people died from dementia and Alzheimer’s disease in 2018, with the proportion increasing for the fourth consecutive year – up from 12.7% in 2017 to 12.8% in 2018. There were 541,589 deaths registered in England and Wales last year, the highest total since 1999. Over 6000 pubs across the UK will be promoting dementia friends, and for those of you who don’t know a Dementia Friend is somebody that learns about dementia so they can help their community, many people affected by dementia feel that society fails to understand the condition they live with, and dementia Friends help by raising awareness and understanding, so that people living with dementia can continue to live in the way they want. You may have saw a programme recently on Channel 4 called “The Restaurant that Makes Mistakes”, the UK’s first ever restaurant staffed by people living with dementia. which hired 14 volunteers – all who have been diagnosed with dementia – to cook and serve food to the paying public. Their previous occupations range from a gynaecological surgeon to a mortgage advisor, but all bar one had left full-time employment, with some losing their homes as a result of the financial strain. When watching the show, I was saddened to learn that four out of five people diagnosed with dementia before retirement age lose their jobs, who then, aside from suffering this dreadful disease go on to experience financial issues. Not wishing to sound like a prophet of doom but I do know that in the UK Dementia over the next 20 years is going to increase by 57% and we really have to prepare as a society for it. This is a great opportunity for the hospitality sector, the initiative is looking to raise awareness of dementia in particular working with hospitality/pub staff to help dementia friends support those living with dementia and their community. We very much hope that you our readers get involved, and we here at CLHNews would be delighted to publish and promote any initiatives, ideas, fundraising activities that you have which can help boost this worthwhile cause! Please email us anytime!

Peter Adams

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson


PRODUCTION & WEB ADMIN Shelly Roche Published by

Earlier this month Britain’s Beer Alliance, a cross industry group comprising of independent pubs, pub companies, breweries and industry bodies released a powerful new film on pub closures. The Horns Lodge Inn is a perfect example of how a pub can be integral to a local community and the devastating impact a closure can have. The pub had been serving the local community for over 250 years, changing hands many times, but remaining at the heart of South Chailey in East Sussex. Between 2009 and 2016 the pub was run by Mike and Linda, who are featured in our film. They sold the pub in 2016 to spend more time with elderly relatives.

Unfortunately the pressures facing many pubs became too much for the Horns Lodge Inn and the pub closed its doors on January 1st 2019.

The local community has been hit hard by its loss, and Long live the local programme director David Cunningham who is planning to deliver a petition to number 10 Downing Street said “we are seeing even more support from pub goers and publicans this year, driven by more emotive and powerful creative such as these films. When we deliver the petition to number 10, as many as 200,000 people will have signed and close to 100,000 and have written to their MP, demonstrating just how people care about the local pubs” Details of the petition can be found at www.longlivethelocal.pub, and the petition is planned to be delivered ahead of the Autumn budget.

Restaurant Numbers Drop as Consumer Tastes Shift Britain’s restaurant numbers have fallen for the sixth quarter in a row, the new edition of the Market Growth Monitor from CGA and AlixPartners reveals. Independent operators have borne the brunt of the closures with group-owned restaurants proving more resilient despite some major brand failures. The quarterly survey of the country’s supply of licensed premises reports a 3.4% drop in restaurant numbers in the 12 months to June 2019—an average of around 18 net closures a week. For group-owned restaurants, defined as businesses with more than one site, the reduction in numbers was smaller at 1.2%—reflecting the fact that some groups, especially small to medium sized operations, continue to open new sites. In an exclusive new review of cuisine types, the Market Growth Monitor shows that the Italian, Indian and Chinese sectors have recorded the most net closures in the last 12 months. The number of group-owned restaurants specialising in Italian food fell by 3.2% after site closures and some high-profile business restructuring—with the collapse of Jamie’s Italian the most prominent casualty. “The trend suggests that more market contraction could follow,” said Karl Chessell, business unit director for food and retail at CGA. But many other cuisine types have been in strong growth. CGA research reveals that Middle Eastern, Turkish and Caribbean sectors all have at least 60% more restaurants than they did five years ago—and the number of vegetarian restaurants has increased by more than a third in just 12 months. AlixPartners managing director Graeme Smith added:

“The rapid growth of restaurants focused on certain cuisine types highlights how they can quickly find favour in response to the fast-changing tastes of British diners. The Asian-led part of the restaurant market is of particular interest to investors. It is popular with consumers and there is a comparative lack of chains with national scale, making it ripe for further M&A activity. “We would expect to see Private Equity be increasingly active in this segment of the market, in response to this consumer-led demand. However, overall market pressures can still result in valuations and terms falling short of sellers’ expectations. This was shown by the owners of Thai restaurant brand Giggling Squid choosing not to sell at the current time after its recent marketing process.”

“You don’t have to look too far to find bright spots in the market. The emergence of dynamic young restaurant brands, the soaring popularity of certain cuisines and the revival of managed pubs in many parts of the country all provide grounds for optimism, and operators that can respond nimbly to shifting consumer tastes have a lot to look forward to.”


(...Continued from Front Cover)

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Pubs Are “the Beating Heart of Communities” Says Poll

August 2019




Across the licensed sector as a whole, Britain’s number of premises dropped 2.4% in the 12 months to June 2019, to just under 117,000, with the rate of closures of pubs and bars lower than the market average at 2.0%. The report also indicates a further drop in leased pub sites. The number of drink-led leased pubs fell by 25% in the five years to June 2019, to just under 13,000— partly a reflection of moves by major pub companies to switch to directly managed sites and a switch to food. Karl Chessell added: “These are turbulent times for the restaurant, pub and bar sectors. As our new research shows, conditions are especially tough for independents, leased pubs and Italian restaurant operators. But while licensed sites are clearly in overall decline, things may not be quite as bleak as recent media commentary has suggested.










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Caterer, Licensee & Hotelier

August 2019

How Hospitality Can Win Big, Thanks To A Summer Of Sport How Restaurant Operators Should React By Paul Leybourne, Director at Vodat International

There’s no mistaking it, sport is now big business — but the rewards don’t start and finish on the field of play. A growing number of industries and sectors are waking up to the fact that many of their customer groups love sport, and the hospitality industry is no exception. For example, live sport is worth £83,000 annually to the average pub, with approximately half of that additional revenue attributable to football. If hotels, restaurants and cafes get their strategy right they too can share in this sporting bonanza, increasing bookings, boosting dwell time and avoid those revenue-sapping lulls in business as sports fans go elsewhere during big-ticket global sporting events. And with a packed calendar of sport topped off with the Rugby World Cup this year and the Tokyo Olympics next year there are some first-class opportunities enable you to tap into this trend. What hotels, pubs and restaurants should realise is that catering for sports fans isn’t just a case of making a TV available so that they can watch the sporting action. Modern-day sports fans now consume sport in a multitude of ways including live-streaming the action on their phone or tablet, watching highlights online, interacting with fellow fans on social media and if they’re lucky, sharing images and video footage of their victory celebrations. The foundation of all of this is customer-pleasing connectivity. Here’s our four-point checklist showing how you can ensure your digital network is fast, strong and secure enough to win the connectivity world cup.

DELIVERING MATCH-FIT CUSTOMER WI-FI IS NOW MUCH EASIER There was a time when providing complimentary customer WiFi was a serious and complex undertaking. It was time-consuming and expensive to install and could often be a major drain on resources to maintain. If lots of customers wanted to stream a live sports event most complimentary networks would have struggled, leaving sports fans frustrated and their customer loyalty severely dented. Now, however two developments have improved customer Wi-Fi’s game plan. Cloud-based Wi-Fi solutions can scale bandwidth up and down depending on demand. They also effortlessly bridge the gap between traditional networking and software-defined networking, without having to reinvent a business’ entire infrastructure. Additionally, with cloud Wi-Fi businesses can manage all their infrastructure from a single management interface, reducing the need for any on-premise maintenance, and allowing them to manage their physical devices anywhere. Other long-term benefits of cloud-based Wi-Fi solutions for hospitality companies include enhanced behaviour tracking, personalised marketing to the consumer’s device, and flexibility. Fully managed networks are now also available so hospitality firms don’t even need to lift a finger to ensure great onsite connectivity for their sports fan customers. Network management is available 24/7 with predictable monthly costs while shifting the burden of data privacy compliance.

SPORT CAN OPEN THE DOOR TO PERSONALISATION The increased demand for on-premise Wi-Fi during sporting events is a great opportunity for businesses to earn otherwise hard-won customer email addresses. As any marketer will know, these provide a valuable chance to gather data from customers’ browsing sessions and Facebook log-in profiles, so companies can then offer personalised content in return. For example, you can use sports-related content to nurture customers and build brand loyalty before, during and immediately after big-ticket sports events such as the launch of the Premier League season, Rugby World Cup, Tokyo Olympics and other milestones. Once a customer is logged on to a hospitality firm’s Wi-Fi it is also possible to create a heat map of their movements while on premises. Retailers and hospitality firms can then gather this data and entice the customer with targeted advertising based on the collated analytics.

HARNESSING BEACON TECHNOLOGY Forward-thinking organisations can even tie sport into their marketing strategy using beacon technology. Beacons are tiny, low-energy devices that use Bluetooth to send out personalised content to customers’ mobile phones while they are on or near the premises. Push notifications, for example, can be sent to customers’ phones as they walk past or through specific areas of a hotel, restaurant, pub or cafe. One application of this tech would be to ‘invite’ a known sports-fan customer into the premises using a push notification to enjoy a sports-related offer – for example money off a pre or post-event meal. Beacon tech can then provide data-rich back-office consumer intelligence, such as whether the promotion enticed the customer in, how long they stayed and this can be then cross-referenced with their total spend. Using this data, businesses can refine customer messaging making it even more personalised and relevant to the individual.

CYBER SECURITY IS CRUCIAL A recent Vodat survey found that 49% of Generation X shoppers are deterred from using free Wi-Fi over security fears. So, when it comes to offering complimentary on-site connectivity, security must be paramount. Consumers must be convinced that the networks they use are safe and hospitality firms need to show that they are doing everything in their power to ensure they have the strongest possible cybersecurity measures in place. For example, customer Wi-Fi needs to be continually monitored for fake hotspots used by hackers to harvest customers’ data it also needs to be segregated from critical business systems to stop criminals using it as a backdoor.

CONCLUSION Tapping into your customers’ sports addiction is a great way to nurture customer loyalty, boost revenue and provide another excellent reason to visit your business. Providing the necessary levels of connectivity does require careful thought however, not least around choosing the right digital network partner. Getting this wrong can cause great frustration for your customers, but getting your strategy rights and incorporating it into your wider marketing efforts can lead to your swift promotion to the connectivity premiership.

To Amazon’s Latest Move

Amazon is working its way into multiple industries and dominating every field it enters. Recently it announced that it will be leading a $575 million funding round for Deliveroo. As these two industry giants come together, it is creating waves in the already busy hospitality industry. In addition to Deliveroo, Just Eat and Uber Eats are already entrenched aggregators in the market, with a love/hate relationship with customers and operators alike. Many operators appreciate how the aggregators bring new customers and help promote them beyond existing customers. However, for many the high commissions charged by aggregators are crippling their margins and the fact that aggregators create a barrier to their customers, is a real challenge. We believe there is a way for independent chains to get out from the grip of third-party aggregators and remain in control of their own digital identity. If restaurants can offer their own digital ordering service, they can reap the benefits of the insight they’ll gain from customers ordering through this channel, without sacrificing margin. However, it can be challenging to know how to move customers from an established channel to a new one. We’ve worked with a number of restaurants that have taken the step away from industry giants and seen customer numbers and profits rise using their own system. Here are some of the steps they’ve taken to achieve that success.

store know about it.

LAUNCH OFFERS AND ONGOING INCENTIVES If you can, kick off with a strong offer. We have seen clients successfully move customers from an aggregator platform in this way – offering 10%, 20%, even 30% off a first order. It's important to then continue giving incentives to customers. When there are similarities between two technologies, the benefits of one over another may not be immediately obvious to your customers. Make it clear in your marketing what they will get from using your ownbrand platform. For example, through your app they can have access to exclusive offers and discounts, loyalty rewards and they can be the first to receive notification of menu changes and specials.

USE THE DATA Once your customer has opted in to marketing and has used the platform, send them personalised messages via push notifications. You can also use your dashboard data to see who orders what food most, for example, and create offers based specifically on a dish. Through the data from the platform you will be able to tell when a regular customer hasn’t ordered in a while. In these instances you can send them push notifications and incentivise their return.

STAFF TRAINING – AND VISIBILITY It is very important that your staff know about the new platform. Encourage them to use it so they know how to answer questions and ask them to mention it in conversations, placing it at the front of the customer’s mind.

Look to make your new platform visible instore as well as on social platforms. Put posters BUILD A BUZZ up and place business cards in with takeaway bags; it’s important that you make promotion of To encourage the switch from aggregator your new service very clear. If you don’t want orders to direct orders via your system, we recommend that you look to build buzz early – customers ordering from you via a specific think about how mobile phone companies start aggregator, remove all references to it from your to tease their new releases before they official- branding and replace it with your new service. ly launch. Consumers have short memories and until To do this you can go digital with a social their loyalty has been won, they can be fickle. media campaign or use traditional, eye-catching When making a move to escape industry techniques, like sandwich boards with catchy giants, don’t just hit them with a one day marslogans and window posters. Either way, in the keting launch and expect that to do the trick. week or two before launch make sure to send Promotion should continue until you are satisa teaser announcement to known customers fied that the migration has happened and that via email, and start to let people that come in- customers coming back to you for more.

August 2019

Gin Boom Shows No Signs of Slowing Down as Total Value of The Category Hits £3 Billion Despite recent fears that the gin bubble may have burst, the WSTA’s latest Market Report shows that the rise and rise of gin in the UK is, in fact, continuing at an even greater pace. Latest figures show that, domestically, over 76 million bottles of gin were sold in the last 12 months (to March 2019), worth £2.3 billion. Export figures from HMRC show that, in the last 12 months (to May 2019), gin exports from the UK were worth over £700 million, putting the total value of the category at just over £3 billion. The WSTA, which has championed the cause of British gin in the last few years, is predicting that, far from slowing down, domestic gin sales will smash the 100 million bottle barrier within 12 months, whilst sales overseas will continue to grow. According to the WSTA’s Market Report, total UK spirit sales last year were worth over £11 billion, with around 400 million bottles sold – meaning that 1 in every 5 bottles of spirit sold in the UK in the last year was gin. Sales of gin in supermarkets and shops were worth almost £1 billion, an increase of 43% on the value of gin in March 2018. In pubs, bars and restaurants, gin enjoyed even stronger growth, with an incredible 56% increase on last year’s volume sales – nearly 6 million more bottles were sold in the 12 months to March 2019 than in the 12 months to March 2018.

CLH News

The relentless pace of gin growth shows little sign of slowing down, as Britain’s craft gin producers continue to innovate and experiment with new brands, flavour profiles and colours. The value of exported gin from the UK is around £730 million according to the latest HMRC data, with around £350 million heading to the EU and the remaining £380 million worth of gin heading further afield. Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “It’s been another phenomenal 12 months for gin and, despite recent reports suggesting the gin bubble may have burst, our numbers suggest the exact opposite – not only is gin’s popularity here to stay, it’s now worth over £3 billion annually. Gin’s continued domestic popularity, and the growth in the spirits category overall, has no doubt been helped by the decision to freeze duty on spirits in the last Budget. We need further supportive action from the Government as we approach Budget time once more. Looking at the popularity of British gin overseas is also cause for celebration. £350 million, or around 46% of all British gin exports head to the EU, and so it is imperative that the Government works with the European Union to secure trade that is as seamless in the future as it is now. Drinkers here in the UK and overseas have never had such a wide array of British gins to choose from, and we have seen a huge increase in the choices of pink and flavoured gins available, too.”

Yes, It’s “OK” To Call Veggie Burgers….Veggie Burgers A House of Lords committee has once again defended the right of veggie burgers to call themselves burgers. Peers on the EU Energy and Environment subcommittee heard evidence from vegetarian groups and representatives from the farming industry following an EU amendment calling for a ban on the use of terms like sausage, burger and mince for non-meat products. The amendment was introduced to ensure customers are not confused by the terms such as burger and sausage, suggesting that items containing no meat be called “discs or tubes”. The proposals, approved by the

EU’s agriculture committee, will be voted on by the full parliament, after which they will be put to member states and the European commission. However, Britain’s House of Lords look set to fight the issue. Peers have written a letter challenging the idea that the current naming system was misleading. In a letter to Agriculture minister Robert Goodwill MP, chair of the committee Lord Teverson wrote: ‘Our witnesses were unanimous in the view that current naming conventions around vegetarian burgers and sausages in particular are clear and easy to understand." He said that banning the terms

‘burger’ and ‘sausage’ could end up leading to a ‘plethora’ of different terms for the foods which ended up making things more, not less, confusing. It was fixing a problem that didn’t exist as less than 4% of people had ever unintentionally bought a vegetarian product instead of a meat free version, the committee said. The proposed ban came at a time when the heath and environmental drawbacks of meat are becoming more acknowledged, he added. ‘In that context, we are concerned that the amendment may create a barrier for consumers who are trying to reduce their meat intake,’ the letter says.

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews




Caterer, Licensee & Hotelier

August 2019

Britvic Invests in Independent Customers With Sensational Drinks Sensational Drinks, the free business support trade programme from Britvic, is relaunching this month with a new look digital platform designed to help independent operators save time, reduce costs and build sales with exciting brand new features. The Sensational Drinks programme was originally set up to support licensees with information ahead of the introduction of the Soft Drinks Industry Levy. Since then, the platform has evolved to offer further advice, point of sale material and recipe inspiration to equip operators with a wealth of information. The new-look website will help deliver a wider range of practical tools, advice and digestible content for busy operators. Designed by customers and championed by Britvic, the unique platform offers independent operators a range of great support in one place, with new features rolling out across the summer including: • Promotional support and free case offers throughout the year • Free sample taster packs across Britvic’s most iconic brands with a ‘try before you buy’ principle • Marketing advice articles for pubs and bars across a range of different topics including how to use social media effectively, and getting your venue summer ready • Menuology advice to ensure operators are getting the most out of their food and drink menus • Best practice guidance for building the perfect food and drink range, plus, food and drink pairing tools and the latest trends • New inspirational drinks recipes and recipe videos from leading mixologists • Food & Drink menu maker tool which will go live later in 2019 Florence Brain, Channel Operations Director, Out Of Home, at Britvic, comments: “Having spent significant time with independent customers, we know that it’s not always easy to get access to the right support, tools and insight that will help them to stay ahead of the competition. With the Sensational Drinks platform we aim to make it a lot easier for them to get in contact with Britvic and directly gain access to the support they need, across all product categories, instantly and in one place. We are looking to continually evolve the site for independent customers by bringing new exclusive support, promotion, advice and services to help grow and develop their business.” The Sensational Drinks website will continue to offer licensees the chance to order a wide range of support materials to help them to sell Britvic brands. Additionally, from next month, operators will also be able to get their hands on one of four specially selected sample taster packs at www.sensationaldrinks.com, enabling them to try a range of Britvic products carefully chosen to match their particular style of outlet.

The Brexit Countdown

With the debate about Britain’s decision to leave the EU intensifying in the lead up to October 31st , CLH News spoke exclusively with Weatherspoon Chairman Tim Martin who shares his views: An intelligent licensee, weighing up the merits of an economic forecast, will study the track record of the forecaster, before deciding what to believe In matters concerning the EU, no one has a worse forecasting record than the élite europhiles, who dominate the media, business and politics After a determined europhile campaign, the UK was persuaded to join the exchange rate mechanism (ERM), the predecessor of the euro, in 1990. The ERM linked European currencies together in a tight band and was supposed to bring lower interest rates and less currency volatility- but it did the opposite. Interest rates rose to 15% in less than two years, causing widespread pub and restaurant bankruptcies, crashing house prices, huge unemployment and recession. When the UK left the ERM in 1992, interest rates fell like a stone, the economy gradually recoveredand the ERM itself disintegrated shortly thereafter. But, stone the crows, fanatical supporters of an EU superstate including Tony Blair, Michael Heseltine, Peter Mandelson, the Financial Times and the CBI

then urged us to join the disastrous ERM’s successor, the euro. Failure to join, they said, would isolate the UK in an economic backwater. Manufacturers would relocate to the continent, foreign investors would shun us - and the economy would be mercilessly buffeted in stormy seas. However, the perceptive public rejected the scare stories, after a prolonged debate, and the UK retained its own currency, substantially outperforming the eurozone since the latter’s formation. Just like the ERM , the eurozone created an area of great economic instability. The southern states, such as Greece and Spain, in particular, paid a dreadful price in recession, low or no economic growth and sky-high unemployment. Even Italy, once an economic powerhouse, has been in the doldrums, with almost no growth since the euro’s creation. Undeterred by their appalling record of inaccurate forecasts, the pro-EU gloomsters then tried to convince the public to vote remain in the referendum, by concocting a further instalment of Project Fear. If the public dared to vote leave , they said there would be an IMMEDIATE post-referendum recession, higher interest rates, an emergency budget and a half-million increase in unemployment. And, of concern to licensees, it was alleged that the flow of migrant workers would cease and those already here would return home- or even be repatriated against their will. Once again, the EU fanatics have been proved wrong - the UK has created an incredible million

jobs since 2016, and household income and government tax revenue are at a record high. And, contradicting the gloomsters’ forecasts, 280,000 migrants came to the UK in 2018, two thirds of whom came from OUTSIDE the EU. Moreover, EU migrants will, of course, be welcome to stay post-Brexit , and migration will continue in a better and fairer system. Yet again today, we are witnessing another chapter in the rearguard action of the defeated Remainer elite. We mustn’t leave the EU without a deal, they say, or it will be economic Armageddon. But, once again they are wrong. By leaving without a deal, the UK saves £39 billion, £600 for ever citizen, which there is no legal obligation to pay - as the House of Lords confirmed in March 2017. We can also eliminate thousands of EU tariffs on non-EU imports such as bananas, oranges, rice and Aussie wine, which will reduce prices in shops and pubs - and therefore improve standards of living. Under ‘no-deal’ we can regain control of fishing waters - today 60% of fish are landed by non-UK boats - boosting the economies of many coastal communities. Above all, no-deal means the UK will become more democratic - and democracy, prosperity and freedom are all closely linked. Friends, we’ve been debating these issues for too long. The undemocratic EU, with its unelected presidents, MEPs who can’t even initiate legislation and its court which is subject to no proper democratic control, is conspiring with the UK elite to frustrate the referendum result. In spite of the scare stories, planes will continue to fly, the banks won’t leave and we will reap the benefits of democracy and free trade. Let’s follow Paul Simon’s advice and get out the back, Jack, and make a new plan, Sam. No need to be coy, Roy, just set ourselves free!

Consumers Do Not Like Calling Themselves ‘Vegan’ Or ‘Vegetarian’ Because Of The Stigma Consumers tend to shy away from classifying themselves as ‘vegan’ or ‘vegetarian’, because the commitment and the label seems too constraining, says GlobalData a leading data and analytics company. GlobalData’s global consumer surveys in 2017/18 found that a quarter of consumers would consider eating vegan meat for environmental reasons, however, only 2% and 5% of consumers respectively would be willing to describe their diet as vegan or vegetarian, with 23% simply defining their diet as low-meat. Amira Freyer-Elgendy, Consumer Analyst at GlobalData comments: “People will likely keep eating more plant-based foods and demanding more ethical and sustainability credentials from their food choices, but without formally switching to the dietary labels of ‘vegan’ and ‘vegetarian’, as those come with stigma, commitment and expectations.”

A quarter of meat-eaters and 32% of non-meat eaters’ product choices are often influenced by ethical, environmental and social responsibility claims with 34% of meat eaters somewhat influenced, 25% often influenced, and 16% always influenced by these factors when selecting a food product. Freyer-Elgendy continues: “From 2016 to 2018, there has been a small increase in how many consumers would consider ethical, environmental or social factors when making food purchases, which points to a quietly growing awareness. This is having a direct impact and influence on the way consumers are buying food. As the flexitarian trend appeals to more consumers, we will see more companies adapting their ranges to meet demand, with more innovation and new product launches in the future.”

August 2019

Licensed Trade Charity Urges Bar Staff To Prepare For Post-Brexit Money Worries With a survey revealing that more than a third of British adults think their financial circumstances will deteriorate after Brexit, the Licensed Trade Charity is encouraging pub, bar and brewery workers to be prepared and check on what practical help it can give them should they need it. The data, based on a poll earlier this year, shows that around 17m people are worried about how they will fare when Brexit finally happens1, with the main concerns being a rising cost of food, a fall in value of the pound and a cost in the rise of energy. The charity’s own recent survey revealed that a quarter of pub and bar staff have personally experienced money worries, and it says many people going through tough times don’t know what help they are entitled to or quite what the charity can do for them. The charity’s range of services for those in the drinks trade who have money concerns include:

The two major areas in which those who had experienced money worries had particular concerns were paying household bills (75%) and paying rent or mortgage (58%) – both aspects in which the Licensed Trade Charity has a proven track record in assisting. Charity Services Manager Carolyn Jenkinson said: “We are able to offer a sympathetic ear and some excellent advice on how employees can reduce their debts, lower bills and ease the pressure of monthly payments, and where necessary we give grants to help ensure those payments are met. The first step anyone in the industry should take if they have concerns is talking to us. Through our 24/7 free helpline, we have a wealth of experience and expertise in providing practical advice to ease pressures”. The survey of 370 licensees, managers and bar staff, conducted in April 2019, provided insight into their finances and money concerns and revealed the following.

• A free 24/7 helpline staffed by citizen’s advice trained advisors who can listen and offer practical and expert advice on money matters • Financial support through grants to help employees through periods of short-term hardship, household bills, and rent and deposits to secure accommodation • A benefits calculator on the charity website which allows those in the trade to input their information to find out instantly if they are missing out on any ongoing financial support due to them

• 24% had personally experienced money worries • 75% of those had issues with paying household bills, with 58% having had struggles to pay rent or mortgage • 9% had had money concerns because of health issues A short animated film released by the Licensed Trade Charity highlights the types of concerns pub workers may have, and how the charity’s assistance can alleviate those. You can watch the video here: bit.ly/LTCMoneyVideo Find out more about how the Licensed Trade Charity at www.licensedtradecharity.org.uk/category/money/

Councils Sue 750 Firms A Day Over Business Rates Arrears An estimated190,000 non-domestic premises in England, including, pubs and restaurants, were taken to court for non-payment of their business rates during the 2018/19 financial year, according to new research by Altus. Under the Freedom of Information Act, all councils in England were asked to provide details of how many businesses had been summonsed between 1 April 2018 and 31 March 2019. Details were provided on 1,740,073 out of the 1,933,963 non-domestic properties liable for business rates. The findings revealed a total of 171,018 summons were issued, totalling 9.83% of all premises. As a result, real estate firm Altus Group has forecast that the overall number is likely to have been in the region of 190,070, equating to

around 750 businesses every working day. The top five summonsing councils, by volume, were Westminster (6,882); Birmingham (6,166); Manchester (5,228); Liverpool (4,254) and Leeds (3,497). Robert Hayton, head of UK business rates at Altus Group, said that the government’s reliance upon property for tax revenues is too great, with the findings going beyond simple tax avoidance, explaining “with 1,255,800 of non domestic premises actually having rates liabilities to pay, in real terms 15.14% of firms, almost 1 in every 6 with an actual bill, received a summons to appear before a Magistrate during the last year.” Hayton added “a tax stimulus was desperately needed” saying “major retail and hospitality businesses

were reducing their estates and headcount, often citing high level of rates as a contributory factor whilst other sectors, such as manufacturing, were hurting too.”

A Government spokesman said ministers are committed to assisting small businesses on the high street and are cutting business rates by £13bn over the next five years. “Our £3.6bn towns fund announced by the Prime Minister last month will support towns and town centres, allowing them to attract greater footfall, jobs and investment,” he added. “This includes making £1bn available as part of the future high streets fund to directly help high streets adapt to the changes we are seeing in shopping habits.”

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Customers increasingly expect higher quality whole leaf tea when they drink out. Teasup is quickly becoming the go-to supplier of high quality teas and infusions to restaurants, pubs, cafes, and hotels, helping them get the most from their drinks offering. Teasup provides: • Premium and wide ranges of whole leaf tea served as loose leaf or in biodegradable pyramid bags • High quality teaware including modern and elegant tea pots, display jars and infusers • Complimentary tea training, education and food pairing • Ethically sourced tea and environmentally-friendly tea packaging • Competitively priced. Teasup are passionate about tea and strongly believe that tea is more than just a taste but an experience.

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The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.


Caterer, Licensee & Hotelier

August 2019

BBPA and Alzheimer’s Society to Promote Dementia Friends Initiative to Pubs

Photo by Roger Blackwell

The BBPA and Alzheimer’s Society have launched a dementia-friendly hospitality initiative, which seeks to promote Dementia Friends to pubs. The Alzheimer’s Society initiative is the biggest ever social action movement to change the way the nation thinks, acts and talks about the condition. The BBPA will be promoting the charity’s Dementia Friends initiative to pubs across the country, teaching hospitality staff more about what it’s like to live with dementia. So far pub companies including Ei Group, Marston’s, Wadworth, St Austell Brewery and Daniel Bathams have all registered their support for the initiative, equating to more than 6,000 pubs across the UK. BBPA will be working closely with these pub companies to promote Dementia Friends across their estate and raise awareness of the UK’s biggest killer. An estimated 850,000 people in the UK live with dementia but many aren’t included in their communities and face isolation. People with dementia have a right to live the lives they choose – by raising awareness amongst pub staff; they can work to support those living with dementia in their community and ensure that pubs continue to provide a great service to all customers. Since the initiative was launched in 2013, around 2.9 million people have become Alzheimer’s Society’s Dementia Friends and there are now over 400 Dementia Friendly Communities in England, Wales and Northern Ireland tackling the stigma around dementia and improving the lives of those affected. This initiative supports the work of the

Tourism Sector Deal, which seeks to make the UK the most accessible tourism destination in Europe by 2025, increasing the number of international disabled visitors by one-third. The initiative has already been implemented by Wadworth, a BBPA member and pub operator in Wiltshire. As part of Wadworth’s work, 43 people working in and running Wadworth pubs have so far attended the sessions with more to come. The sessions are being organised by Wadworth to ensure that people with dementia and their carers can enjoy their visits to a Wadworth pub and know their needs are better understood. Brigid Simmonds, Chief Executive of the British Beer & Pub Association, comments: “The BBPA looks forward to working closely with Alzheimer’s Society to promote this great initiative which raises awareness of the importance of pub staff understanding what it is like living with dementia. Pubs are at the heart of every community and it is important that they are accessible to everyone living with disabilities. We were pleased to hear the Government’s announcement of a Sector Deal for Tourism which promotes the importance of accessible tourism. We hope that this work with Alzheimer’s Society contributes to this. I and the BBPA team, are all now Dementia Friends.” Jeremy Hughes, Chief Executive of Alzheimer’s Society added: “Dementia isn’t going away – two million people in the UK will be living with it by 2051. But too many people experience loneliness and isolation and don’t have adequate support. By working with the BBPA and delivering Alzheimer’s Society Dementia Friends sessions, the pub sector will be joining the biggest social action movement in dementia. Equipping people working in the thick of our local communities with information, as well as the confidence to support customers affected by dementia, will do much to ensure that people with dementia feel understood and better included in society.”

Working on the Business, Rather Than in the Business

It is not unusual for business owners in the hospitality and leisure sector to struggle with finding time to consider their strategic approach and manage their businesses efficiently and effectively, but this is key to their long-term success. Staying focused on areas such as cash management and forecasting, as well as making the most of staff potential, can help to de-risk the business and improve profits. For business owners seeking to work on their business, rather than in their business, here are some important pointers:

KEEPING A CLOSE EYE ON CASH MANAGEMENT Businesses in the hospitality and leisure sector can be subject to seasonality, which makes cashflow management more difficult. To cater for this, business owners need to have a clear understanding of the working capital cycle and make provisions for loan repayments, VAT, and off-peak times. Accurate cashflow forecasts should be prepared and reviewed regularly, to ensure cash movements are understood, and steps taken to alleviate pressure on cashflow where necessary. By maintaining a good working relationship with bank managers and funders, business owners will not have to take tough decisions alone.

KEY PERFORMANCE INDICATORS (KPIS) All business owners should have a clear understanding of what success looks like and measure their performance on this basis, against preagreed KPIs. Staying on top of industry benchmarks and assessing where the business sits is also key. In a fast-moving sector, business owners must avoid standing still and stay focused on improving their offer by carrying out renovations, adding space, changing menus and introducing added value services.

INVESTING IN PEOPLE People keep the cogs of any business turning. However, many business owners report difficulties with staff recruitment and retention. Owners who invest in staff training and development, and who have career structures in place and promote the industry as a career choice, tend to have fewer problems in this area. As people costs typically represent the biggest overhead for employers in the hospitality and leisure industry, investment in people is key. Those that focus on staff development and training often report an increase in turnover and profits.

TAX SHOULDN’T BE TAXING Whilst there are plenty of tax reliefs available, businesses aren’t always taking advantage of them. Among the reliefs not being claimed or used to the full, are capital allowances, R&D tax credits, and theatre tax credits. Business owners should seek advice about the reliefs that might be available to their business and prioritise making claims where appropriate.

Employee benefits such as accommodation, food and drink, and entertainment are commonly made available to staff in the hospitality and leisure sector. Employers should bear in mind that a tax charge normally applies to such benefits and they should be reported to HMRC. To avoid fines and claims for tax underpayment, business owners should make sure they understand the tax exposure of their remuneration arrangements for themselves and their employees.

KEEPING UP WITH TECHNOLOGY Over the last few years, technology has improved the efficiency of financial and reporting systems enormously. The pace of technological innovation means that business owners should review systems and processes regularly, to ensure they are using the latest solutions.

SHAREHOLDER AGREEMENTS For businesses with more than one owner, a shareholder agreement can provide invaluable protection for those involved, but they are often underutilised. An effective shareholder agreement should address issues relating to control and decision making, future share changes, potential sale of business, and rights on shares, as well as outlining any actions to be taken should any disputes arise.

FORECASTING Access to reliable financial forecasts is important to the efficient management of most small and medium-sized businesses. As well as helping the business to set sales targets, forecasts should reflect the business strategy and objectives. Business owners should monitor actual performance against budget and ensure that any variances are reviewed and remedied as soon as possible.

PERSONAL TAX PLANNING Individual shareholders can benefit from their ownership of a business in a variety of ways - salary, dividends, pensions, director loans and benefits in kind. However, the tax status of these types of remuneration may have altered recently and it is important for business owners to ensure compliance. They should keep their pay and remuneration under review and seek advice in order to ensure it is structured in the most tax-efficient way.

WORKING ON THE BUSINESS, RATHER THAN IN THE BUSINESS Whilst it can be difficult for a business owner to distance themselves from day-to-day operations, spending too much time in the business, rather than working on it, could prove counterproductive. Business owners that devote time to considering their strategic and personal goals and work towards achieving them, can mitigate risk and look forward to a more prosperous future. Dave Gosling is a partner and hospitality & leisure sector specialist at top 20 accountancy firm, Menzies LLP

August 2019

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Caterer, Licensee & Hotelier

August 2019

Themes Setting the Trend at Anuga 2019 Dinner Time Diners The “Hardest to Please” What is coming, what is staying and what is new? The entire diversity of the world of food and beverages will be on display again from 5 to 9 October 2019 in Cologne. Whether vegetarian and vegan, gluten and lactose-free, superfoods or ready-to-go products - there is something for all needs. Around 7,400 exhibitors from 100 countries are using the world's most important industry meeting for the food and beverage industry to present their latest trends and innovations. The trend themes reflect the current developments within the industry. Beyond this, Anuga places a consistent focus on the industry trends of the future. In addition to diversity and internationality, the "10 trade shows under one roof" trade fair concept, offers top buyers from all over the world also a close interlinking with the respective trend themes. The clear structure divided up into industry-specific segments ensures a good orientation. Each of the individual trade shows is unique in itself and in some cases also the leaders of their segment. The following trends will play a key role at Anuga 2019 (Source: Innova Market Insights). FUNCTIONAL AND FREE FROM PRODUCTS "Free-from" is becoming an increasingly more popular category. In 2018, 23% of all new foods carried a "freefrom" notice. Gluten-free products stand out within this group. In 2018, 58% of all free-from products were gluten-free products, whereby vegan products with an average annual increase of 30% since 2014 (annual overall growth 2014-2018) recorded excellent growth. HALAL FOOD Halal-certified food that corresponds to the Islamic dietary rules, is gaining significance. The increasing demand for halal ready-made products in the Near East, combined with the growing demand in the West, is leading to a strong growth in the segment of halal-certified food. KOSHER PRODUCTS The demand for kosher products is increasingly strongly. The distribution of these foodstuffs, which correspond with the Jewish dietary rules, is increasing according to data provided by Innova Market Insights on product introductions. In 2018, 33% of the kosher products were also gluten-free, 25% were free of genetic modifications and 22% carried a "without additives and preservatives" notice. NON-GMO PRODUCTS In 2018, over 5% of the newly introduced products worldwide carried a "non-GMO" notice, which corresponds to an average annual growth of 14% since 2014. Over the past years, North America has taken over from Europe as the leading market region for "non-GMO"

notices. ORGANIC PRODUCTS The percentage of new products that fall under the organic segment grew from 8.8% of the new introductions in 2014 up to 10.5% in 2018. In Europe with an average annual growth of 15.5% the share of organic seals among the newly introduced European foodstuffs is even more significant (annual overall growth 2014-2018). PRODUCTS WITH PROTECTED DESIGNATION OF ORIGIN The interest in and awareness about the origin of their foodstuffs is being expressed by the fact that the consumers want to know how their food is produced, where exactly it comes from and which quality the ingredients have. Locally and regionally produced foods appear to be more trustworthy to the consumers. Furthermore, certificates of origin like the pdo (protected designation of origin) or pgi (protected geographical indication) enhance the image of traditionally manufactured products and underline their origin and quality. Indeed, 10% of the consumers want their fruit and vegetables, meat, fish and eggs to be of local origin or locally produced (Innova Market Insights, consumer survey 2018). READY-TO-EAT PRODUCTS Traditional meal times and situations are becoming less and less common and the consumers are looking for fast, convenient and yet nevertheless healthy solutions that suit their busy lifestyles better. Consumers are increasingly looking for healthy, tasty to-go snacks in practical packing. For snacks the priority lies on the sense of taste and authentic aromas, whilst the demand for global aromas is increasing fast. In 2018, one of four ready-made meals and to-go products were gluten-free, which corresponds to an average annual growth of 37.2% (annual overall growth 2014-2018). Further important notices are high protein content/source of protein. High fibre content/source of fibre, ecological and natural. SUPERFOODS Foodstuffs that are of especially favourable nutritional value can be classified as superfoods. These are nutritious foodstuffs that have a special added value for the health and well-being. The number of newly introduced foodstuffs that are marketed as superfoods, has recorded an average annual growth of 12% (annual overall growth 2014-2018). PRODUCTS BASED ON FAIR TRADE Fairtrade focuses on the international development, social equity and fair economic profits. Although it is still a niche market, less than 1% of all newly introduced foodstuffs displayed a "Fairtrade" notice, these recorded a stable average annual growth of 6% (annual overall growth 2014-2018). Sweets and hot drinks are the two main categories for the Fairtrade certification. For further details: www.anuga.com or see the advert on page 11.

The six key metrics listed above give us a solid acid test for how a site is performing and it’s fascinating to see the variance in what customers expect from each daypart and how Conversely, the atmosphere score over the lunchtime period was posi- operators should accommodate them. tively driven by the word ‘quiet’ with “The data shows that customers’ The statistics, which track customer 11% of respondents giving a positive satisfaction scores across the break- rating when referencing this. Another expectations are greater during the fast, lunch and dinner dayparts, reveal key theme for the lunchtime daypart evening, with previous research indicating that the majority of special was speed of service, with many that the overall satisfaction score of occasion bookings, such as annivercustomers is lowest in the evening at respondents specifically mentioning the word ‘quick’ in a positive review. saries or birthdays, taking place at 90.8%; which is followed by the this time. With this in mind, it’s crulunchtime daypart (92.4%); and the Commenting on the insight, Carlo cial that operators are acting on the breakfast daypart (93.0%). Platia, CEO of Feed It Back said, feedback and tweaking elements of The satisfaction scores are creating “Knowing the minute details of what their offer, or providing additional your customer wants is the cornerby aggregating elements tracked in training so they can positively influstone of any good business. But this every guest satisfaction survey by ence the customer experience. Feed It Back, which give businesses a challenge is getting increasingly hard “Often, subtle changes to the cusscore out of five across six key met- for restaurant and bar operators, tomer journey, such as turning down rics – food, drink, cleanliness, atmos- with the ever-changing wants and the volume of the music a few notchneeds of consumers driven by evolvphere, service and value. es, can have a fundamental impact on ing trends and increased competition. Looking at what is driving the whether customers would return. “To help businesses make informed The businesses that thrive in the curresults, guests were particularly critidecisions that drive loyalty and return rent competitive marketplace, will be cal of the evening daypart when it came to atmosphere and value, which custom, we gather meaningful guest the ones who succeed in driving loyscored 4.5 and 4.4 out of five, respec- insight through bespoke surveys, alty and to do this, particularly across which we often enrich with data from large estates, they will need to hartively. Digging deeper into atmosness the power of insight.” social media feeds and review sites. phere, ‘loud music’ features By analysing hundreds of thousands of reviews across the restaurant and bar industries, the latest data from online reputation specialist, Feed It Back, reveals that customers are the most critical during the evening daypart.

prominently on negative review scores, suggesting that customers seek out a more relaxed environment for their evening meal.

The Chips Are Down for One of the Nation’s Favourite Dishes Alongside the Sunday roast, few foods are as quintessentially English as fish and chips, which has been a staple part of any seaside trip for decades. But food procurement specialists the Regency Purchasing Group, has warned that not only is the firm family favourite in danger of being priced off the nation’s menus, but it could disappear altogether by 2050. Between now and then, the cost of cod and chips could soar so much that the traditional dish becomes out of reach for all but the wealthier diners. There have been many headlines in recent years about over-fishing of cod, the nation’s favourite fish but that’s not the only threat to stock; climate change is playing its part, too. Rising global temperatures are reducing oxygen in the oceans, which is having a significant effect on larger marine species, including cod and haddock.

The Regency Group, which is based in the seaside resort of Weston-super-Mare – which has its fair share of fish and chip outlets – says nearly three quarters of its base membership has been forced to increase their fish and chip price so far this year. Managing Director Alex Demetriou said: “Overall, cod pricing has gone up 17% so far this year, and it is predicted there will be another increase of between ten and 15 percent in October. “Similar price increases have affected haddock, the most popular alternative to cod. “The cheaper options, such as pollock, do not deliver the same quality and therefore are not a true representation as an alternative. “The most likely outcome is that people will have to change their menu choice because of the cost of fish and chips increasing.”

Brits Splash Out on Date Night Dining, Reveals CGA’s Eating Out Research The average British consumer goes out to eat 63 times a year, and goes out for a drink 85 times a year, according to CGA Food Insights19, a newly released report on eating out compiled by out of home food and drink research company CGA. But consumers spend the most on food and drink – £22.50 per head – when they’re on a date, the research reveals, while nearly a third of those who go out to eat on a date say they do so on a weekly basis. “It’s good to learn that going out for a meal is still considered special enough for a date, and worthy of a higher spend than normal,” commented Fiona Speakman, CGA’s food client director. “Informed operators are now thinking about the reasons diners are visiting them – whether it be a date, celebration or a quick bite to eat, and providing meals for these occasions such as sharing platters, light main meals or smaller plates, which can really maximise sales.” The CGA Food Insights19 report details consumer attitudes to new and emerging food trends, ethical issues when dining out as well as diners’ attitudes to health considerations such as sustainability and ethically sourced food. 56% of consumers say that it’s important to them to be able to try new food trends when they

dine out the report uncovers how food businesses can capitalise on this. “Our research highlights consumer trends in eating out and areas of opportunity for operators. For example average spend per visit in the workplace is the lowest, but has one of the highest visit frequencies – an important consideration when location planning,” added Speakman. Another area of opportunity is the growth of on-thego snack purchasing, with 61% of consumers tempted by these at least once a week, spending an average of £3.75. Likewise the report reveals the popularity of late-night snacks, with over half (52%) of consumers buying a late snack on a weekly basis, spending an average of £6.20 when they do. Nearly half of respondents (47%) go out for breakfast at least once a week, spending an average of £8.75, demonstrating the opportunities that exist for operators at various times of the day. “We have seen a rise in eating out on less traditional occasions, such as breakfast and brunch but late night snacking and on-the-go snacking have now become the most frequent reasons to eat out which highlights the evolving nature of the out-of-home market,” concluded Speakman.

St Austell Brewery has brewed a one-off beer in support of Long Live the Local, the campaign to save the Great British pub. It celebrates the vital role pubs play in our communities, culture and the economy and highlights the jeopardy they face. David Cunningham, the campaign’s Programme Director, visited St Austell Brewery to help brew the Cornish Red IPA, aptly named Long Live the Local. The beer will be used at events to campaign for petition signatures, calling the government to relieve pubs of rising tax pressures at the upcoming budget. The IPA’s red hue is inspired by the Chancellor’s iconic red Budget box. St Austell Brewery will also be sending Long Live the Local activation kits – including beer mats and posters – to 176 of its own pubs and 500 of its customers, to raise further awareness of the campaign. Three pubs close their doors every day in the UK due to a range of financial pressures. Spearheaded by Britain’s Beer Alliance, a cross-industry group of brew-

ers and pub groups, Long Live the Local is calling for the Chancellor to acknowledge the vital social role that pubs play in communities across the South West and beyond. David Cunningham, Programme Director, Long Live the Local said: “We’re grateful to St Austell Brewery for helping to amplify our message. Having our own great-tasting bottled beer will really help us to spread the word about our campaign and the petition to cut beer tax. “Not only will the campaign’s success help local pubs, it’ll also benefit the wellbeing of the economy, job security and most importantly communities. The reality is that pubs are struggling to make any profit in the current climate because one in three pounds spent in pubs currently goes to the taxman. This year the government plans to increase beer duty again, applying even more pressure on local pubs.” To sign the Long Live the Local petition and contact your local MP, visit www.longlivethelocal.pub.

Brewing Support for British Pubs

August 2019

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Caterer, Licensee & Hotelier

August 2019

The Grape British Rip-Off: Wine Revealed the Most Unfairly Taxed Consumer Spending Sees Overall “Muted Growth” chose wine as their number one tipple, with 28% choosing wine compared with 23% who chose beer and 20% who chose spirits. This goes against the expectations of the nation, with almost half of those polled (48%) mistakWine Drinkers UK is calling on the new enly assuming that beer would be the UK’s Chancellor to stop unfairly penalising wine drinkers in favour of other drinkers at the next favourite alcoholic drink. The findings also call into question the longBudget. The campaign group is backed by wine held perception that wine is a drink just for the commentators, companies and enthusiasts “middle-class” – among the “working class” including Helena Nicklin of Amazon Prime TV social grade (C2DE)[2], wine matched beer’s series The Three Drinkers, Treasury Wine popularity, with both drink types being selected Estates and Concha y Toro UK. by 23% of individuals as their favourite. Spirits A YouGov survey of over 2,000 consumers was just behind among the C2DE social grade has shown that, among adults who drank alcoat 22%. hol in the past 12 months, wine was drunk by Despite its status as the most widely drunk 81% of people, beating both beer (79%) and and most popular alcoholic drink, tax rises on spirits (79%) to the top spot. wine in the last decade (39%) have far outThis equates to more than 33 million[1] wine stripped those on beer (16%) and spirits (27%). drinkers in the UK today, all of whom have The lack of awareness among consumers about been subject to tax rises of almost 40% on how alcohol is taxed was stark in the survey. wine in the last 10 years. Only 5% of people correctly guessed the level The last Chancellor to cut still wine duty was of tax they pay on a £5 bottle of wine, and 90% Nigel Lawson, 35 years ago, when wine would were unaware that wine has been subject to not have been as regular a feature in British harsher increases in duty than beer and spirits shopping baskets. in the UK in the last five years. The latest poll reveals that when asked to The findings come on 12th August dubbed select their favourite alcoholic drink, consumers “Wine Tax Freedom Day”. The day falls 61% of Wine is Britain’s favourite alcoholic drink according to independent data published by Wine Drinkers UK, a collection of wine lovers, makers and sellers.

the way through the year to reflect the 61% of a £5 bottle of wine that is made up of tax – with consumers paying 83p on VAT and £2.23 on duty. This is the price point at which two thirds of wine is sold to shoppers in the UK. This year, consumers have already spent an estimated £2.1bn on wine taxation. This is the most tax paid on wine by any country in Europe. Wine writer and presenter Helena Nicklin of The Three Drinkers said: “These findings put to bed the lazy, outdated stereotype of wine as a preserve of the middle classes. They show very clearly, across the board, that it is the nation’s number one alcoholic drink. More people drink it than beer or spirits and, when asked to name their favourite drink, it trumps every other alcoholic drink. Yet as the number of people enjoying wine grows, so does their tax bill. Duty on wine has risen over twice as fast as beer over the past ten years. As a result, on average, the majority of wine drinkers are handing over more than 50 pence in every pound they spend to the taxman. After a decade of unfair increases, it is time to cut them a break and cut back wine tax.”

But Summer Drives Dining Out Sales

Consumer spending grew by 1.7 per cent year-on-year in July – representing a decline in real terms when accounting for inflation – following similarly muted figures in May and June. However, restaurants enjoyed a 10.1 per cent uplift, as Brits took advantage of the long summer evenings by relaxing and dining out. Pubs saw growth of 5.6 per cent, a fairly modest rise compared to July 2018, when the heat wave and World Cup fever led to a boom in pub spending (up 16.8 per cent year-on year). Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, also revealed that essential spending contracted by 0.9 per cent as supermarkets and petrol both saw a decline of 0.7 per cent and 2.4 per cent respectively. Travel grew by 2.6 per cent as airline expenditure bounced back from three consecutive months of decline to grow by 3.7 per cent, with many consumers taking advantage of discounting and the sales to enjoy a last-minute summer break. Retail, on the other hand, continued to

Christmas 2029 A “Virtual Party”, Futureologist Predicts DNA-optimised dishes, holographic guests and collaborative community celebrations out-ofhome are all on the menu for Christmas Day 2029, according to a new festive trends report commissioned by foodservice provider Bidfood. In partnership with Food Futurologist, Dr Morgaine Gaye, Bidfood shares its predictions for Christmas Day dining ten years from now as it reveals its 2019 festive range.

MICROCHIPS ON MENUS OOH Personalisation is on the rise as we move away from a one-size-fits-all approach to dining, and in the future festive food will be no exception. With OpenTable research showing that more and more people are opting to eat out-of-home on Christmas Day, microchips and skin-embedded sensor devices will enable operators to take into consideration genetic health and microbiome unique to their customers’ nutritional needs.

A VIRTUAL PARTY Experiential Christmas Day celebrations are likely to grow in popularity thanks to advanced technology. Expect to see pop-up style restaurant cele-

brations that bring together likeminded people, along with far flung family members and celebrity guests conjured up using hologram technology. LED wallpaper displays will allow consumers, at the push of a button, to change the theme of room to suit the vibe, whilst celebration dishes will also bring a sense of theatre through sensorial stimuli, with textured cutlery and edible glasses. What’s more, impressively intricate dessert designs will be created through 3D printing and look set to take centre stage on the table.

A CONNECTED CHRISTMAS Christmas will morph into an inclusive community event as we seek to deepen the social ties with those around us. Festive feasting will be a collaborative affair, with customers contributing to shared OOH meals by bringing along a few locally grown ingredients and produce for chefs to use, much of which is likely to have been grown in community hubs and co-operative spaces or foraged for. Rather than homogenous Christmas roasts, dishes and flavours will be inspired by the seasons and global food trends, as we become more connected as one world.

CONSCIOUS GIFTING Rather than bulging stockings filled with presents wrapped in paper or other reused materials, we will become more consciously aware of the impact mass consumerism has on the environment; instead we will opt for gift-giving that focuses on experiences and the gift of time, rather than physical presents. Christmas cards are likely to become fully digital, with fabric wrapping being used to encase the minimal number of physical gifts we will

The latest results, from May 2019, show the public’s use of hygiene stickers has jumped to 66% compared to 60% in the previous wave from November 2018.

85% of respondents reported being aware of the hygiene standards in places they eat out at or buy food from. The most commonly reported ways of knowing about hygiene standards were via food hygiene ratings stickers (66%) and the general appearance of the premises (59%). Angela Towers, Head of the Food Hygiene Ratings Team at the FSA said: ‘The Food Hygiene Rating Scheme gives consumers the information

‘We are pleased to see continuing increased use of the scheme, which further highlights a need to make the information it provides more accessible in England through mandatory display of hygiene ratings.’

"These thinly cut fries provide more plate coverage per serving, resulting in more portions per bag, and a greater use of profit and resource. They work for so many dishes allowing operators to store a ready supply of frequently used stock. Perfect for consumers who want thinner fries but with a big crunch.”

The Super Fine Fries are pre-cooked in 100% sunflower oil and join the Finest range that already includes 7mm, 10mm and Steakhouse.

Nic Townsend, trade marketer, Farm Frites UK & Ireland said, “Finest Super Fine Fries gives operators more options when designing menus where a skinny fry is the perfect partner.

For further information contact Farm Frites on 01452 415845, visit www.farmfrites.com or email supportuk@farmfrites.com or see advert on page 16.

Airwave Upgrades at The W London Leicester Square The 5-star W London Leicester Square is situated in the pulsating heart of London's West End, a stone's throw from Chinatown and a short walk from Buckingham Palace and Big Ben. The W looks to juxtapose the energy of surrounding Soho and Leicester square with a relaxing "detox" experience inside the hotel. Every square inch is designed with luxury and grandeur in mind - the W offers a unique experience for its guests. Airwave was tasked to upgrade the W's TV system, commencing the project with the installation of an IPTV headend, enabling the delivery of an improved channel line-up throughout the hotel. Recommending LG's UU761H Series, Airwave installed and wall-mounted 193 x 55-inch LG55UU761H hospitality displays. LG's UU761H Series provides guests with an interactive smart

solution with an ultra high definition display. Other key features include: - Pro:Centric Smart hotel management solution - offering customisable information templates and pages. - Multi language support - 39 languages including Arabic, Mandarin, Russian and Hebrew. - High Dynamic Range - offering better colour contrast and a more accurate, vivid picture. - Voice recognition - enabling voice control of the TV. - Content sharing with SmartShare, Screenshare and Bluetooth Sound Sync. Completing the project, Airwave installed a 65UH5C digital signage display in the W's reception area. To find out more about LG's portfolio of hospitality TVs, get in touch: 0845 555 1212 or info@airwave.tv See the advert on page 3.

This unease about the economy and jobs may also be causing Brits to rein in their spending. Just 54 per cent are confident in their ability to spend on nonessential items – a drop of six percentage points since last month. Furthermore, almost a third (32 per cent) say they are holding off on making a major purchase until the economy becomes more settled – indicating that consumers are cutting back on discretionary spending.

The heavy consumption of alcohol is unlikely to have the same allure that we see now. Instead, alcoholic drinks will deliver mood and health enhancement, with the continued popularity of botanicals and fermented beverages. Alcohol will however, play more of a frivolous role in puddings, with dessert courses crafted to surprise and delight. Think bourbon nut butters and wine-infused ice cream that also contains health-enhancing ingredients such as CBD. New products from Bidfood’s Christmas range this year echo this prediction, with a wide selection of desserts and main courses featuring boozy additions. From gin & tonic salmon parfaits, through to a sloe gin, mincemeat and clotted cream tart. Reflecting on the insights, Lucy Pedrick, Senior Insights Manager at Bidfood, said: “Commissioning a report on the future of Christmas food has provided some real food for thought. It’s great to see that the rise of out-of-home dining will mean celebrations become more inclusive and community led. “This year we’ve not only looked at what current food trends are driving consumer demand, but we’ve also taken a deep dive into the history books to look at what influences remain from the past, as well as worked with Food Futurologist, Dr Morgaine, to understand what will be driving food and drink innovation and trends in the future. “Whilst everyone has their own idea of what the future will look like, what we do know is that Christmas will always be focussed around food, it’s what brings us together, inspires and bonds us. That, for one, will never change.”

they need to make informed decisions about where they eat out and enables them to vote with their feet.

With the street food trend still booming, operators can serve Finest Super Fine Fries loaded with a topping, alongside a burger or other barbecued meat, as part of a sharing platter, or simply with a range of tasty sauces or dips.

This is reflected by a fall in consumer confidence, with just 29 per cent of UK adults feeling positive about the state of the UK economy. In addition, a quarter of consumers (23 per cent) now say they are uncertain about their job security – the highest this figure has been in over two years.


Farm Frites launches Finest Super Fine Fries Farm Frites has launched its thinnest fries yet giving food operators even more choice for the final weeks of al fresco dining and autumn menus. At only 5mm thick, the Finest Super Fine Fries are made from high-quality potatoes, taste delicious and have a crunchy, crispy texture.

July’s overall figure followed similarly muted results from May and June, with consumer spending showing growth of 1.1 per cent and 0.9 per cent respectively.

give and receive, whilst decorations will be sustainably minded too.

More People Using Food Hygiene Ratings Scheme, Tracker Shows Official statistics published by the Food Standards Agency (FSA) show that the food hygiene rating scheme (FHRS) is being used more than ever before to assess food hygiene standards.

struggle, with department stores contracting by 3.9 per cent.

Nextday Catering Equipment Launches New ‘Web Shop” Online Pioneers Nextday Catering Equipment have launched their new web shop. Hosting well over 50,000 product lines most available with free next day delivery. The website has been completely renewed with lots of new features and discount structures set throughout. Finances functionality has been improved to ope with demand this will enable customers to finance any piece of equipment over £500 with just one click. The engine behind the website is said to be the most powerful in the industry and will help the company grow to where it needs to be in the next 10 years. Schools and Hospitals will be able to place purchases orders and top up stock with the new downloadable app making things faster and easier. Featured Brands – Blue Seal, Atosa and Falcon will be prominent through the site and monthly special offers will change accordingly. New Brands - Arctice, Stalwart, Rex Martin, Vitamix and Berkel have been added to the huge list a Partner Manufacturers and will give caterers a wider choice of top end catering equipment. In Addition to this Nextday Catering’s Stalwart Brand will be adding to their already successful list of table top appliance with their Premium range coming later this year. Warehousing has already begun and stock as starting to fill the shelves for the festive period. See www.nextdaycatering.co.uk or the adverts on pages 5 and 8.

Anti-Beer Duty Campaigners Hit Back with Video Highlighting the Great British Pub Anti-beer tax campaign group Long live the local have released a video based on a now closed pub aimed at highlighting the impact taxation has on the on trade . In the last three years, more than 3,000 pubs have closed – that’s 3 pubs closing their doors for good every day, and Long Live the Local is a campaign backed by a broad alliance of pubs, brewers and industry bodies who together form Britain’s Beer Alliance, celebrating the vital role local pubs play in our community, culture and economy whilst highlighting the pressure they are under from a range of taxes including beer duty, business rates & VAT. £1 in every £3 spent in a pub already goes to the taxman. Last year 116,794 people signed the campaign’s petition almost 50,000 wrote to their MP asking for a cut in beer duty and more than 19,000 pubs displayed their support with ‘Long Live The Local’ pub kits. Then Chancellor Philip Hammond acknowledged the voices of pub goers, publicans & politicians and froze beer duty protecting jobs & future investment, however, the campaign says there is more to do! The video is a 30 minute documentary highlighting the Horns Lodge pub in East Sussex where locals discuss the pub, its value and role to the community, and the battle pubs face to continue to trade.

Campaign director David Cunningham said we are seeing even more support from pub goers and publicans this year, driven by more emotive and powerful creative such as these phones. When we deliver the petition to number 10, as many as 200,000 people will have signed, and close to 100,000 will have written to their MP, demonstrating just how much people care about local pubs” A beer duty increase is once again planned in the Autumn Budget, and the campaign group are encouraging all pub goers and publicans to sign the petition and email their MP to ask for a cut in beer duty. This will help pubs remain at the heart of the communities they serve and continue to make a vital contribution to the UK culture and economy. The video can be viewd at www.youtube.com/watch?v=xyj9B4pbSAI

London’s East End Pubs to Be Protected from Developers East End pubs have cause for celebration after Tower Hamlets identified 37 venues, almost a third of the borough’s pubs it wants to list as assets of local importance, granting them protection from developers. The listing gives the protection to buildings which are not considered to have enough historical value to be registered by Historic England, meaning developers wanting to build around them will have to ensure they preserve the pub and its characteristics. Tower Hamlets is believed to be the first local authority in the country to offer protection to dozens of pubs at the same time and said it wanted to protect them because

“public houses have been an important focus for community life and interaction for centuries”. Among those set to be locally listed are The Ship Inn, which Isambard Kingdom Brunel is said to have drunk at when building the Great Eastern steamship at Burrells Wharf, The Bow Bells, whose haunted bathrooms have attracted ghost hunters globally, and The Marquis of Cornwallis, said to be a favourite with Sixties gangsters. Ann Sutcliffe, of Tower Hamlets council, said: “The local list will ensure that heritage assets are protected so they can be enjoyed by future generations.” Nik Antona, CAMRA’s National Chairman said: “It is fantastic to

hear that Tower Hamlets has taken concrete steps to protect 35 historic pubs across East End. Pubs play a hugely important role to our heritage, well-being and national economy– from stunning architectural designs that have stood the test of time, to street-corner locals that still offer a communal space for local people to meet and make friends. “Using local listings is an innovative way to give pubs extra protection and sets an example that other local authorities may wish to follow. The pub and beer industry supports nearly 900,000 jobs across the UK and contributes £23.6bn to our economy – their importance simply cannot be overstated.

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August 2019

CLH News


August 2019

CLH News


Beer Still Number One on UK Drinks List but The Challenge is Engaging Younger Drinkers Despite a general decline in consumption, beer is still the most popular alcoholic drink in the on-trade, accounting for 48% of drinks sold in GB and 44% of drinks sold in America, according to out-of-home experts CGA and its U.S.-based consultancy, Nielsen CGA. While cask ale sales have dropped 9.8% in GB over the past year and 9.3% in America, sales of imported beers, world beers, super premium lagers and craft beer continue to rise in both GB and the U.S., led in part by consumer demand for premium drinks. “Despite changing tastes and buying habits, beer is still the #1 preferred beverage for the on-premise in both Great Britain and the U.S.,” commented CGA drinks expert, Mark Jackson. “Premiumisation of the beer category has outpaced volume declines to realise an increase in dollar and pound sales value. We are seeing world lager in most growth in GB and import and domestic super premium leading the way in America.”

Over the past two years, value sales of craft beer in GB have risen 21.7%, while world lager sales are up 26.5%. Similar rises have been seen in the U.S., with sales of craft beers up 4.5% and imported beers up 9.4%. “Rather than buying high volumes of cheap beer, consumers both here and in the U.S. are opting for lower volumes of higher quality beer,” Jackson said. “It’s also worth noting how beer sells best in each region, with one stark difference being the serve preference,” added Nielsen’s CGA’s beer expert, Matt Drummond. “In the U.S., consumers reach for the bottle or can, while GB consumers overwhelmingly purchase draught. Either way, International Beer Day is a great opportunity to raise a pint and celebrate the wonderful concoction of water, barley, hops and yeast.” Today’s beer consumers across both markets generally have higher household incomes and an increased tendency to eat and drink out, according to CGA’s consumer research.

Microwaves: A Kitchen Must-Have

It’s the busy season, and at this time of the year speed counts! And nothing delivers speed like modern technology. In a high turnover environment, a commercial microwave oven is one of the most important devices at a chef ’s disposal, and, unless someone develops a faster means of turning out hot food in seconds the commercial microwave oven is here to stay. When orders are coming in fast, kitchen equipment needs to be up for the task. If a commercial kitchen is currently using a microwave to cook or reheat menu items, it is likely because microwaves can meet three key criteria: speed, cost and convenience. A microwave’s fast cook times allow for a quick turnaround on menu items, and the equipment is cost-effective and easy to operate. The important contribution microwaves make in a commercial kitchen wasn’t always “recognized”, in recent years the microwave was often perceived as the “underdog”; hidden behind the scenes, however, it now plays a major role in many pub and restaurant kitchens. And as technology continues to evolve, microwaves are more important – and versatile – than ever before, according to catering equipment firms. They are essential to achieving efficient processes and operational productivity. Great for performing the little jobs that make a big difference to serving times, chefs can heat, steam, defrost or finalise dishes in minimum time. When kitchens require that

little bit more oomph from their catering equipment, combination microwave ovens are ideal. Delivering added versatility and greater multi-level cooking capabilities, they act as worthy back-up and support for main combi ovens. Glenn Roberts, of the Catering Equipment Suppliers Association (CESA), that the microwave remains an essential piece of kit. “It’s still a must-have in most commercial kitchens – it’s such a handy tool for all sorts of regular tasks, from defrosting to a quick blast of heat, to making a sauce,” said Roberts.

QUALITY COUNTS CLH News spoke with Regale Microwave MD Patrick Bray, who are also developers and distributors of the revolutionary Microsave cavity liner, who says that that for busy outlets, microwave construction quality is paramount. “We have come across many establishments that have purchased a new microwave just on price and not quality, resulting in the microwave breaking down quite often with various component failures – giving stress to the user as it always seems to be at the busiest times,” he reported.

“There are several ‘copies’ of good quality makes such as Panasonic which on the outside look good but the internal parts are usually of inferior quality, just to make the microwave as cheap as possible – they are normally branded for whoever wants to buy them. The old story is ‘never judge a book by its cover’ and this typically applies to microwave ovens. It many look good on the outside but can the inside give the required performance?” In terms of specification advice for distributors, Bray cautioned: “If a manufacturer states a particular output of a microwave oven, always bear in mind that there is a 10% tolerance allowance. For example if it is stated that it is a ‘1,900W output’, there could be a 10% difference to what is actually stated. Therefore if you have two microwaves of exactly the same output, one of them could possibly be quicker than the other; this is why you should stick to the same (named) brand and output.” Furthermore, he warned of the risks of an underperforming oven: “This is always a problem when the buyer is trying to purchase at the lowest possible price and ends up with a light duty microwave oven which is only for re-heating, sweet preparations, back bar heating up from ambient temperature etc. Light duty microwaves should never be used in heavy duty situations as they only have one magnetron, whereas the 1,500W+ output microwaves have two, and when trying to cook from frozen then it should be a 1,800W+.” For further information see Regale's advert on the facing page or visit www.regale.co.uk

In GB, beer consumers earn an average household income of £41k, with 49% of them eating out and 41% of them drinking out weekly. In the U.S., beer drinkers earn an average of $71k, with 73% of them eating out and 35% drinking out on a weekly basis. However, beer drinkers across both markets have an older profile (ages 35-55+), with younger drinkers (18/21-34-year olds) the least engaged consumers of beer and showing the most dramatic decline in beer consumption since 2017. In GB, younger consumers prefer to drink lager (23%) and craft beer (14%), while in America, they choose craft beer (51%), domestic non-craft (51%) and imported beer (47%). “As a key consumer group who are losing interest in the beer category, understanding and targeting the shifting preferences of younger drinkers is key, as is offering a wide selection of beers that are attractive to this younger population,” Jackson concluded.

IDEXX Launches New Rapid Water Test to Aid in the Fight Against Legionnaires’ Disease IDEXX, the global leader in rapid microbiology testing for water, has introduced Legiolert, a new culture testing method that enables building owners and facility managers to simplify water testing and reduce the risk posed by Legionnaires’ disease. Legiolert is a highly sensitive method for the confirmed detection of Legionella pneumophila in water and delivers results up to seven days faster than traditional testing methods. Legionella pneumophila is the most common Legionella species in water and the primary cause of Legionnaires’ disease, which is deadly for about 1 in 10 people who contract it and often causes long-lasting symptoms for survivors. Legiolert provides a confirmed result in 7 days, versus up to 14 days with traditional culture methods. The Legiolert test is based on a bacterial enzyme detection technology that signals the presence of Legionella pneumophila through utilisation of a substrate present in the Legiolert reagent. Legionella pneumophila cells grow rapidly and reproduce using the rich supply of amino acids, vitamins and other nutrients present in the Legiolert reagent. Actively growing strains of Legionella pneumophila use the added substrate to produce a brown colour indicator. www.idexx.co.uk/water/products/legiolert.html

August 2019

CLH News


Alarming Number of Fires in Hotels this Year renews Calls for Regulation Deborah Heather, director at Quality in Tourism The UK hotel industry is currently experiencing an epidemic of fires with Willenhall Holiday Inn joining the ever-growing list of hotels that have been destroyed in 2019 alone. Willenhall Holiday Inn becomes the sixth hotel in the UK to be subjected to a catastrophic fire that has completely destroyed the building this year. Other hotel victims on the list include the Bristol Premier Inn, George Hotel in Rye and Old Coastguard Hotel in Cornwall. These alarming events raise a number of questions surrounding the industry that must be addressed before more hotels are claimed by fire and more lives are put at risk.

Although we don’t know the full details of these particular instances, one of the key reasons that accidents including fires are happening more regularly is down to a lack of regulation. Historically, B&Bs, guest houses and hotels would have been required to be assessed by a third party in order to be promoted with official bodies. This assessment would identify the steps required to improve the overall safety of the building and support providers to help them to comply with the safety requirements. In addition, providers would have also been visited by the fire brigade to specifically identify fire prevention measures required such as the installation of fire alarms, fire blankets and CO2 monitors; and to advise on fire evacuation procedures. However, in the current climate (budget cuts and rise in online review sites) accommodation providers are left to navigate their way around best procedures on their own and are expected to provide a safe and clean environment with little or no help and support. Offering accommodation to consumers is a huge responsibility and ensuring their safety can be a daunt-

Fire Safety in Your Kitchen

ing task for even the most experienced provider. The majority of consumers themselves aren’t even aware that the industry is unregulated and just assume that the accommodation that they have booked is at the very least safe, however this is not the case. In a recent survey of 2,000 people conducted by Quality in Tourism in association with OnePoll, the majority of guests believe that the traditional sector is regulated, with almost 73% asserting that hotels and B&Bs are regulated. In reality nobody really knows how safe traditional establishments are, or in some cases that they even exist as there is no mandatory requirement to even register the property let alone have it assessed. So, what can be done to help the industry and how can accommodation providers protect themselves and their customers? In my opinion, the only way that the industry can change and avoid more accidents and fires is for providers to be proactive and utilise independent third-party assessors. Annual assessments give B&B, guest house and hotel owners confidence that the accommodation they are providing is Safe, Clean and

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 kitchen is the heart of every The Scheme helps to ensure effective kitchen fire suppression/extinguishgood restaurant, and regrettably also many a so called ‘commercial ing systems - which have been available for a number of years - are designed, installed, commissioned, recharged and maintained in line with fire incident’. Customer-friendly best practice, and which if called upon will deploy as intended. front of house operations can do It should go without saying that fire protection products and related much to attract them, but a discerning clientele only keep coming services be fit for purpose, properly installed and, as importantly, maintained in accordance with manufacturer’s instructions and relevant stanback if the kitchen delivers. dard(s). But how can a responsible person; be confident that installation Restaurant chains including and maintenance is indeed up to scratch - and demonstrate they have fulByron, Prezzo, Strada and Jamie’s filled their responsibilities? The answer in large part can be addressed by 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 independent third party certification. In the case of BAFE fire safety schemes, these provide ‘code of practice’ to kitchen fire incidents when they occur, which are preoccupied with the standards for a wide variety of fire safety activities ranging from Life Safety scale and frequency of commercial kitchen fires. Fires which can and do Fire Risk Assessment to the design, installation, commissioning and mainteimpact reputations, business continuity, cause extensive property damage, nance of fire safety systems. Service providers who are independently and result in business failures and risk loss of life. Fires involving restaurants and cafes represent some 42% of all fires with- regularly inspected by a UKAS accredited third party certification body, are awarded a certificate of approval against those BAFE standards for the spein the food and drink sector put together. Fire industry/insurance data cialist services they provide thereby demonstrating their commitment to 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 the standards and competence in practice. Specifying third party certificated providers for the installation and mainhow 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 tenance of fire safety systems demonstrates reasonably practicable steps taken by the responsible person in meeting their obligations. the risks. Insurers do not approve of insufficient or incorrect systems being used Mindful of these, BAFE, the independent register of quality fire safety to protect kitchens against fire, and are concerned to know if a system has service providers, has recently launched its Kitchen Fire Protection

LegalTM; and advise, support and guide owners to getting their property to the required standard if necessary. Our team at Quality in Tourism has recently established a Primary Authority Partnership with Cornwall Council. As primary authority, they work with us in relation to developing tailored advice for our members on meeting environmental health, trading standards and fire safety regulations. We are the only company fully qualified and trained under Primary Authority and therefore able to offer this fully cohesive framework. In a market that is becoming less regulated it is obvious that hotels, guest houses and B&Bs are vulnerable to fire and other health and safety issues. How long will it be before safety assessments are mandatory to protect not only the consumer but the provider too? Deborah Heather is Director at Quality in Tourism, who assess hundreds of accommodation providers globally. To find out more about their assessments, gradings and mystery shopping services, visit www.qualityintourism.com.

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


Caterer, Licensee & Hotelier

August 2019

Making Light Work Of The Paperwork: The Development of E-Invoicing in Hospitality By Steve Emecz, Chief Revenue Officer, Cloud Trade In business, time is money and nowhere more so than in hospitality. With the drive to ensure the best ingredients (supplies and services) due to ever-changing customer profiles, supply chains are growing and that, unfortunately, means more paperwork. Most businesses have automated their orders to their suppliers – raising a requisition and sending it out. However, according to a recent industry report from CloudTrade only a little over 20% of invoices are provided by suppliers electronically. The time it takes to get invoice information back into your accounting package so you can reconcile with your orders can add up. As most suppliers will put you on stop if you don’t pay on time, it’s a process that often puts pressure on the accounts team. There is good news on the horizon, however. In the last couple of years, the use of PDF invoices has rocketed to the point where they have become the industry standard. Over 90% of the suppliers we asked could send an invoice automatically by emailed PDF were able to do so easily. Whereas ten years ago most attachments that were sent were images - now most PDFs are ‘application generated’ - i.e. an accounting system has created it, and this has the benefit that the raw data sits behind the image ready to be retrieved. With tools available now to automatically extract and submit the invoice information directly from the PDF data layer with 100% accuracy, document automation is within the grasp of most businesses. One of the hospitality companies that has embraced einvoicing is Fourth - a hospitality software provider. Fourth work with hotel chains like Park Plaza and Sofitel,

catering companies like Sodexo and Elior and a host of bar, pub and restaurant groups. Mark Jensen, Business Development Director at Fourth commented: “PDF has become the standard for hospitality suppliers which means easy and rapid supplier adoption, and for the receiver of the invoices the time savings are material” To give you an idea of the big improvements document automation can bring to an accounts payable department; a large NHS Trust in the North of England, with an operating income of nearly £1 billion, had their manual invoice processing times slashed from up to seven days down to an average of one hour for digital invoices. They also saved 70 staff hours per week, freeing up employees to work on other value-added tasks. There are other benefits beyond time-saving too. By collecting full line-level data from every inbound invoice, you can get great insights into the items that are bought on blanket orders and across locations. Take for example the major hotel chain whose CFO explained that many of their purchase orders raised were blanket ones - for example for a month’s worth of food supplies for a particular hotel. He commented that by implementing document automation he “finally knew how much of each type of supplies we buy” which has led to fascinating insights and cost savings. Line level data is also a quite effective anti-fraud tool, to combat invoice padding. Many businesses only match invoices at header/total level so unscrupulous suppliers can add additional line items to make up PO shortfalls. The best document automation solutions include validation rules to catch these things and flag them up. Overall, e-invoicing and other forms of document automation have a very fast payback as they improve processes, save time and remove error – and with the arrival of the application generated PDF I believe market focuses will drive this as an industry standard.”

Hotels, Pubs & Restaurants Should Prepare for Christmas Market research has indicated that when an establishment spends more money on their Christmas decorations, their customers are inclined to not only spend more time, but also more money, Source https://stiritupmagazine.co.uk/get-christmas-wrapped/

In addition, customers are more likely to visit an establishment that is full of festive cheer, than one that has not bothered to make too much effort. Decorating your hotel, restaurant or bar can be fun for the staff to do & bring them some festive cheer before the onslaught of the Christmas party season gets underway. A large Christmas Tree can have a stunning impact & attract the public from far & wide, just to see the tree. We saw this ourselves, when visiting Trenchers restaurant at Spanish City, Whitley Bay. We went along

Gins Put Zing Into Summer

armed with camera & tripod, to get some images of the stunning installation, carried out by one of our partners, only to find that getting a clear shot was really difficult due to the number of people taking selfies, stood next to the tree. The switch on, of the lights on this tree also attracted a lot of local press coverage for this stunning restoration project. Social Media is driving a lot of interest in the places people visit over Christmas time, as once images have been shared, lots of people then want to go and see it for themselves. The popularity of a venue can very much be influenced by how many images are posted, shared or tweeted so making sure your venue is looking its best in the run up to Christmas is vitally important. See the advert on page 2 for further details, or visit www.christmastreeworld.co.uk

Award-winning Raisthorpe Manor is launching three new fruity gins to celebrate summer. The three small batch flavoured gins - Bubble Gum, Lemon Drizzle, and Orange - are all made with Raisthorpe’s finest 40% proof gin. Quirky and retro, Bubble Gum Gin builds on the success of nostalgic flavours such as Raisthorpe’s popular Sweet Violet Gin Liqueur. A combination of fruit flavours including strawberry, cherry and cinnamon flavours evoke memories of the childhood sweet favourite. With all the luscious citrus flavour of a lemon cake, Raisthorpe’s Lemon Drizzle Gin is zesty and naturally sweet while its new Orange Gin is made with a twist of aromatic orange peel to provide real zing. All three gins can be served over ice, either neat or mixed with premium tonic waters, lemonade, or for an extra special drink, a sparkling wine or prosecco.

Raisthorpe’s sales and operations director Oliver Medforth said: “We pride ourselves on a close relationship with our customers and we noticed a real trend for nostalgic flavours. Our favourite is the new Bubble Gum Gin which recalls the flavours of childhood confectionery and is proving popular with consumers.” The gins are the latest addition to Raisthorpe’s range of award-winning gin, vodka and whisky and follow the company’s success at this year’s Great Taste Awards. Raisthorpe won six coveted gold stars for its Rose and Sloe Gins, its Raspberry Gin Liqueur and Pink Grapefruit Yorkshire Tonic at the awards. Raisthorpe products are made using only the finest (locally sourced where possible) ingredients and have won 12 Great Taste Awards in total. Two of its liqueurs are currently stocked in the cocktail bars of Harvey Nichols nationwide. Available in 50 cl bottles, the new summer gins retail for £22.00 a bottle and are available from independent retailers throughout the country as well as via Raisthorpe’s website. www.raisthorpemanor.com or see the advert on the back cover.

Mark Roberts is director of sales for Lanchester Wines: We’ve seen the rise and rise of the G&T, and with this the evolution of the mixer. Our recently launched Dragon Tree Kombucha creates the perfect opportunity to add a point of difference to a venue’s non-alcoholic drinks range. While ticking multiple boxes as a soft drink – delicious, low sugar, full of vitamins, vegan,

gluten free – Dragon Tree can also be offered as a mixer creating new and exciting flavour combinations. Dragon Tree is made with natural flavours of hibiscus and rosehip creating a flavour similar to strawberries and cream. Its fruity flavour pairs particularly well with premium gins and vodkas, or even subtle flavoured gins such as pink gin. Dragon Tree can also be served with a house spirit as an upsell, either using the full 250ml can or half its volume poured with a double over crushed ice creating a short drink. For further details see the advert on page 5 or call 01207 521234 or visit www.lanchesterwines.co.uk

Dragon Tree Kombucha

Are You Ready for An “Ice Little Earner”? August 2019

What can we say about the ice machine that hasn’t already been said? Well, an ice making machine is almost a necessity for nearly every type of food service business, but it is also useful for any other establishments that serve food and drinks. The key to deciding on the particular type of commercial ice machine you will need is knowing what your ice usage needs are. If you own a bar, ice will be used mostly in beverages. If you own a hotel or a restaurant, you may use ice in beverages, but you may also need ice for food display, such as in a salad bars are buffets. 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 now upon us 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. 3 questions to ask when deciding on ice machine size:

• Will the ice maker be able to meet peak usage during the hottest part of the year? • What are the various locations or stations in the establishment that will need ice, and will they be serviced

from one or multiple ice makers? • Have you planned for future growth? Consider building in at least 20% additional capacity on new installations. It always pays to consult the experts when purchasing equipment for your business, and CLHNews caught up with some of the industry’s leading manufacturers who share their advice” When selecting a Maidaid Ice machine it is imperative to firstly establish what type of ice you need your machine to produce. The lack of awareness as to what type of ice is best for different applications is something that Maidaid Halcyon are aware of and are happy to advise on the types of ice and there usage. Entry level ranges of equipment will tend to offer limited sizes and types of ice. Maidaid ice cubes are available in sizes ranging from 7 to 33 gram. Pebble ice is now becoming very popular for many uses with the added advantage of one litre of water producing 1 kilogram of ice. Granular ice is traditionally used for cocktails and displays and finally flake ice which is superb for displays. The Maidaid range caters for everyone, from small businesses in need of an attractive, compact model for a small space, through to businesses with large scale demands. Restaurants, hotels,

bars, fish markets and supermarkets, hospitals and laboratories – Maidaid has the perfect product for every application. Standard ice cubes are generally our most popular range; however we have been seeing an increase in demand in pebble ice due to its multiple uses. 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. 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 cartridges are replaced every 6 months dependant on water quality & usage, this will prevent the ice maker suffering from premature breakdown due to scale. Ice storage bins are just as important to maintain as the machine itself. The bin should always be cleaned & sanitized on a regular basis. In the interest of hygiene every Maidaid ice machine supplied leaves us with a ‘wash hands before use’ label to help battle ice contamination.

ICE ON TAP FOR HOTEL GUESTS The Scotsman DXG35 was developed specifically for self-serve ice, for guests in hotels. The latest version combines reliable performance with quiet operation – so it can be sited in hotel corridors alongside guest bedrooms. “The demand for ice shows no sign of decreasing,” says David Rees, marketing manager of Hubbard Systems, which distributes Scotsman systems in the UK. “As guests’ expectations rise, more hotels are feeling the need to offer self-serve ice machines.” That rise in expectations is also why the DXG35 produces gourmet supercube ice. These crystal clear, hard and pure cubes look great, last a long time and chill very effectively, so there’s no fear of melted ice

CLH News


spoiling the drink. The DXG35 is a space-saving, slimline unit, with a footprint just 380mm wide by 515mm deep, so it can fit into narrow openings and corners. The dispensing system is at waist height, making it comfortable and safe for guests to use. Operation is simple: place a container in the dispense cavity, push the button and the ice portion is dropped in. The cavity is large enough to accommodate an ice bucket. The ice maker can produce up to 36kg of ice per day, and its 11kg integral storage bin ensures there’s always enough to meet demand. The unit’s exterior is stainless steel, making it smart, resistant to tarnishing and easy to keep clean. It’s also simple to look after, with a front-access condenser air filter that is easily removable for washing. The DXG35 runs so quietly thanks to the integral insulation design and simple and reliable electro mechanical controls. The list price for the DXG35 is £4837.00 + VAT. 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. • 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.

www.scotsman-ice.co.uk Tel: 0800 616559 www.maidaid.co.uk Tel: 0345 130 8070

Warewashing - Choosing the Right Machine for Your Business

August 2019

CLH News



At the time of writing the pound has fallen significantly against the value of other currencies, and has fallen 4% since June. Tough on people going abroad for the holidays, but there is a positive side, the slide in sterling makes Britain a very attractive destination for overseas visitors and encourages domestic tourism. According to forecasts overseas visits are expected to be in the region of 39 million this year, and spending is estimated to be at almost £25 billion. Even better news was the result of a survey by Barclays, highlighting the benefits of staycations citing that the UK has so much to offer, making the ease of staying in the country compared to going abroad much more appealing. According to a Barclays report, the top 3 reasons for spending more time on holiday in the UK than previous years are:

• I would like to spend more time in the UK • Holidays in the UK are now more affordable • I enjoyed a recent UK holiday and so am keen to replicate So, what does this have to do with “Warewashing” I hear you ask. Busy pubs, restaurants and hotels mean busy kitchens and busy kitchens mean soiled crockery, glassware and cutlery. The hospitality sector therefore relies heavily on its warewashing machines to deliver steadfast and consistent levels of cleanliness, failure to do so will have a detrimental effect on service, and since we now live in the court of public opinion, a detrimental effect on your reputation. Thankfully suppliers are ahead of the game, and warewashing has come a long, long way since the days of “will it fit, and how much does it cost”? We have dishwashing “wizardry” in all sizes, from the smallest undercounter models to industrial rack conveyor machines. Think choosing a ware washer simple? Then think again.

There are many factors to take into account when choosing a suitable warewashing for your operation, you want the right fit for your business and your staff. Dishwashers that get the dishes clean aren’t good enough any more. Yes they still have to clean, but at the same time use up as little energy and water as possible, and with minimal impact on the environment. You have spent a lot of time ever to money providing the perfect venue meticulously worked hard at employing the best chef, kitchen crew, and wait staff all hired and ready to work. And of course you have spent a great deal of time sorting quality ingredients and reputable suppliers and are proud of serving the best food, ales, spirits and wines. But how much thought you put into buying one of the most important pieces of equipment in your kitchen? Warewashing machines need to be adaptable and flexible to cope with these changes. Longer trading hours, staff turnover, pressures on operating costs, and pressure to maximise kitchen space has created challenges for operators and manufacturers alike. In these highly competitive times operators are always looking to reduce operating costs, particularly energy costs. Increasing operating hours also means that the available times for access to service machines has been reduced, and the window for repairs has narrowed, putting pressure on time for routine cleaning and maintenance schedules, meaning that machines have to be as reliable as possible! CLH News spoke with some of the industry’s leading manufacturers and suppliers who share their knowledge, tips and advice on choosing the right piece of “kit”


Many of the decision criteria to be considered are the same for any type of glass or dish washing says Maidaid sales director Julian Lambert. “Firstly customers need to identify what they need to clean and the time frame for the cleaning process, do they have a continual through put of product and are there peak times of activity. Do they need to have a machine with the capacity to deal with peak demands or can the site process at a steady rate? What mix of product are they going to wash, plates, bowls, glasses and service trays”? “Depending on the mix and the menu offering they may require a machine with multiple cycle options or even specialist cycles such as intensive cycles for the more difficult products. Guidance may also be required on the avoidance of mixed product loads. Best results are unlikely to achieved washing glasses mix with greasy plates.” “Other major considerations are the space available and services - water supply and power are convenient for installation. When purchasing a hood machine, space for prewashing and unloading tabling must be allocated and be of sufficient size to enable operators to use the machine effectively. On too many occasions Maidaid have received requests to down grade machines power requirements after the machine has been delivered due to insufficient power being available, this consequently means the equipment can never function to its full potential. If the operator is not experienced with the requirements then a site survey by an experience distributor should be arranged prior to placing an order.” “Some of the main misconceptions in warewashing are that if a machine offers a number of cycle options then all cycles will give good results washing any product, this is simply never true. Cycle options are designed to enable different levels of soiled items to receive different exposure to the mechanical and chemical action during the wash cycle. “ “Many manufactures claim a one minute cycle that operators then believe indicates they can run 60 cycles an hour, they then have the machine connected to a cold water supply where the manufacture states optimum operation is achieved on hot fill. Many Maidaid machines enable the adjustment of cycle time to suit the sites requirements; this type of adjustment is best achieved at installation in consultation with the operator. The use of quality chemicals is also paramount to achieving good results.”

KITCHEN ADVICE: CHOOSING THE CORRECT WAREWASHING ITEM FOR YOUR KITCHEN There is no one essential item of warewash equipment, pick the most applicable for your requirements says Graham Skinner Marketing Manager at Serviceline. “When choosing any item within the commercial kitchen, Operators must identify as the most appropriate for their kitchen space and service requirements. For example, a large rack conveyor in a small B&I site would be too large for the site requirements in addition to taking up valuable floor space. In this instance an undercounter unit may be the most appropriate choice.” “The most essential item in each kitchen is that which is relied on the most or that for which the operator doesn’t have a backup plan for. An operation serving lots of drinks the most essential item may be the glass washer so that the pot washer is not continuously washing glasses or coffee cups.” Graham shared his three tips for operators to ensure staff maintain maximum hygiene & food safety standards. 1) Routine cleaning

Something simple such as a step by step tick box chart which can be signed off by the relevant kitchen manager takes only a few minutes to prepare but will prove particularly useful when maintaining kitchen cleanliness. 2) Staff training It is a fact of the hospitality industry that staff turnover can be high. Training by the on-site manager in line with manufacturer guidelines will help assess existing staff knowledge and identify potential equipment problems. Appropriate staff training can help kitchens negate reactive maintenance calls. For example, Serviceline engineers are sometimes called out on a reactive call because new staff are not aware how to change the filters within the warewash equipment. These simple training actions by the kitchen manager can dramatically improve kitchen hygiene and operation. 3) Fault reporting In order to reduce the risk of breakdowns and kitchen disruption, staff should be encouraged to report all malfunctions as soon as they occur. This can be anything from torn door seals on fridges to missing or damaged dishwasher filters.


Commercial warewashing specialist for over 20 years. At the forefront of providing high quality, exceptional value equipment with leading edge technology. CONNECTED warewashers which transform engineer service response times from days or hours to minutes. Why accept extended machine downtime, when for the same price or less you can get the most responsive service that money can buy.

Join us on the service revolution Call us 0115 9613 720 to find out more or visit us at www.aventus-dishwashing.co.uk

If you like what we do, quote CLH819 for an extra 5% off your order.

Warewashing - Choosing the Right Machine for Your Business August 2019

(...CONTINUED FROM PREVIOUS PAGE) CHOOSING THE RIGHT MACHINE… Warewashers are an integral part of any commercial kitchen, says Derek Maher MD at Crystaltech, “and an important factor in choosing the right warewashing machine is gaining an understanding of the true requirements of your business / operation to ensure the most energy efficient machine is chosen. Does it require a dedicated dish or glasswasher or a machine capable of both? How many glasses/dishes/utensils will need to be washed per day? Are there concentrated periods of business with high wash volumes in a short period with extended periods where the machine will be idle”? “One of the latest technologies in warewashing are machines with heat recovery systems making them more efficient and economical.”

MAINTENANCE AND STAFF TRAINING… As warewashing machines are vital pieces of equipment in a commercial kitchen, their installation and maintenance should be undertaken by qualified engineers. “We recommend that any installation company should use a company that is SSiP approved and its engineers should hold the relevant industry standard qualifications. Crystaltech’s nationwide team of over 60 engineers are all DBS approved and are on-call 24/7, as we know how important it is to minimise the downtime of any machine in a busy bar or restaurant,” advises Derek Maher of specialist warewashing maintenance company, Crystaltech. To lengthen the life and maintain the output of a warewasher, Maher advises that staff are given training on the basics of operating and keeping dishwashers clean, including loading properly (prevents overloading and breakages), removing food residue prior to loading, using the right cycle for the load and using the right level and type of cleaning chemicals. Other key tasks include daily cleaning of the filters and inside of the cabinet to ensure minimal maintenance issues. There are several options to improve the quality of water used by a commercial warewashing appliance. One is through installing a Reverse Osmosis (RO) system and the other is using a water softener which can dramatically improve issues with limescale. Crystaltech has exclusively developed an RO system which pushes purified water through the wash cycle, which requires fewer chemicals at lower temperatures to deliver perfect results and can reduce the need for cleaning chemicals by up to70%, making it a much more energy efficient

proposition. It also removes the need to hand polish glassware post wash, therefore saving valuable staff time and potentially transferring germs with cleaning cloths.

THE NEW WORLD OF CONNECTED DISHWASHERS The growth of networked catering appliances is changing the landscape of modern kitchens says David Teasdale sales director at Dishwashers Direct. “Common-place in other kitchen appliances this technology has been more recently adopted by dishwasher manufacturers. Most recent dishwasher innovations have been centred around ‘green’ matters – saving water, electricity and detergent. Whilst these developments have merit, the continued search for extra efficiency can now only adversely affect wash results.” “Connected or networked machines in my view, and that of many of our early adopter customers, provide something far more valuable than small utility savings:increased customer service levels. If configured properly with the correct parameters a networked machine can make a significant difference to a kitchen managers’ life.”

warewasher provides super responsive, super quick, firsttime fix of the customer’s machine. Which in turn gives more consistent wash results and less costly down time for the customer.”

PAY PER WASH The Windrush winds its way through 35 miles of Cotswolds’ countryside, from Gloucestershire down to the Thames, taking in some of Britain’s most scenic stretches of riverside. Since taking over the establishment two years ago, coowners Jeremy Laight and Mia Lester have enjoyed a big growth in business, “We’re busy during the week, but the weekends are our busiest days,” says Jeremy. “We can do service for up to 250 covers on a Saturday and Sunday, and that’s based pretty much around our carvery.” With periods of such intensity coupled with quieter spells, Jeremy and Mia wanted to invest in catering equipment that could handle a heavy load, provide energy efficiency and offer a cost effective solution. “We were looking for a new glasswasher, a premium product, which would be easy to use, easy for staff training and offer reliability,” Jeremy says.

SERVICE RESPONSE FROM DAYS & HOURS TO MINUTES & SECONDS “Connected ware-washers provide a hi-tec, customer centric functionality. Upon receipt of a call from a customer and in a matter of a few keyboard strokes many parameters can be altered on the ware-washer, including

• • • •

Wash programs Wash and rinse durations and temperatures Detergent and rinse aid levels Water softener settings This provides instant remedies to common issues that kitchens have. No waiting hours or days for an engineer to come. Further, if an error occurs with the machine then we will be informed by email. This means that we can get an engineer on the way immediately, sometimes even before the customer knows about it. The dishwasher also gives us an indication of what is wrong and therefore what part might need attention.”

FOCUSSING ON WHAT IS IMPORTANT, AT THE SHARP END “As a service organisation that not only supplies machines but also rents, leases and provides long warranties we at Dishwashers Direct understand only too well what stress a poor or non-functioning warewasher can add to the kitchen environment. The connected

Their quest was made easier by discovering Winterhalter’s innovative Pay Per Wash (PPW) finance solution, which made the company’s undercounter UCME glasswasher affordable. There’s no upfront cost with PPW – the machine is free and operators just pay for the washes they do. As well as only being charged when they use their UCME, there are no additional maintenance or repair costs and all chemicals are included as part of the plan. After being impressed by both the new UC-ME glasswasher and the PPW scheme, Jeremy and Mia decided to add a PPW PT passthrough dishwasher to the Windrush Inn’s kitchen setup a month later. Since the appliance was installed Mia has been impressed by its performance, “The PT has been very efficient. It gets all of the plates and cutlery very clean, especially during our busy periods. We can fit a lot of plates in there and there’re lots of places to put the pots and little condiment containers that we use.”

CLH News


Alongside the seamless installation and operation of their two Winterhalter PPW appliances, Mia has noted the efficiency and practicality of PPW, from a financial point of view, “The PPW scheme with both the machines works incredibly well for us. We just log in, use the reference numbers we’ve been given for each machine, and then pay by card – it’s instant. We then get a paid receipt through the post, which easily matches up to the bank statements and our accountant’s happy as well, so all’s good!” Winterhalter’s latest UC Series is capable of processing up to 77 racks per hour and is available in four sizes, from small to extra-large. The PT passthrough dishwasher has a clever energy management system that means it is super-fast, handling up to 72 racks per hour, and it features energy-saving technology as standard.

UNDERCOUNTER GLASSWASHER When deciding on a warewashing system, choosing a quality brand is a ‘must have’ because the glasswasher is your hardest working bit of kit, Says Paul Anderson Managing Director at Meiko. Operating 3 wash cycles – 90/120/180 seconds (depending on how dirty the load) – the Meiko MiClean US undercounter glasswashers can achieve 15-20 racks/hour as a good fast average, allowing for a 10-15 second loading time. Looking for sparkling, spotless results: Will only be achieved consistently using reverse osmosis water treatment instead of water softeners. Need proof? Ask us for reference sites!

www.crystaltech.co.uk 0370 350 2424 www. www.meiko-uk.co.uk 01753 215120 www.aventus-group.co.uk 0115 9613 720 www.dishwashers-direct.com www.aventus-dishwashing.co.uk www.laundryequipment-direct.com www.service-line.co.uk 01438 363070 www.maidaid.co.uk 0345 130 8070 www.winterhalter-scout.biz 01908 359000

Cellar Management - Be Remembered for All the Right Reasons

August 2019

CLH News


• 39% stayed away from the brand • 37% would tell their friends of their experience This equated to a heavy share of drinkers not returning to a premise and telling others not to visit. Jerry Shedden, Category and Trade Marketing Director at HEINEKEN UK, says “With a recent study revealing that 2% of drinks served in UK pubs don’t make it through the till, due to wastage being poured in the drip trays – equivalent to £230m – and almost one-quarter of pubs serving beer at the wrong temperature, there’s never been a better time for operators to review their draught dispense system and make the transition to more sustainable technology.”

A DIFFERENT LOOK With over 50 years’ experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS ) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, towers, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide.

“A fine beer may be judged with only one sip, but it’s better to be thoroughly sure.” Czech Proverb While your cellar may be out of sight it should never be out of mind. It’s a simple rule, if you run/own a pub, bar or restaurant or hotel with a draft dispense system then regular cleaning of the beerline systems is paramount. If you don’t deposits of limescale, beerstone, yeast, hops and proteins that have not been filtered out properly as well as bacteria will build up on the walls of the dispense lines. Furthermore, under the Food safety act of 1990 businesses can find themselves prosecuted and fined if inspectors think customers are at risk of infection from dirty lines. As a proud and responsible licensee your businesses reputation for beer is equally important as a reputation for food and warm and friendly service. Great beer, served in a clean, branded glass, will be remembered; on the other side of the coin, so will a poor pint.

Statistics show that beer quality is important to nine out of 10 drinkers, with around two thirds saying they would not only complain about a bad pint, they would tell their friends about it as well. We are all trading in hugely competitive times, and a perfect storm of rising costs, particularly business rates, the uncertainty over Brexit, austerity and also changes in consumer demand make effective cellar management more important than ever when you consider that pubs could be losing anything up to £14,000 a year due to poor technique and quality management. When it comes to the cleanliness of beer pipes alone an estimated 40 million pints of beer are discarded over the course of the year with an average pub wasting £20 per week according to data by line cleaning company Beer Piper. Rather more disconcerting and on trade beer report by Marstons has revealed that a staggering 70 per cent of cask ale drinkers have been served off or stale beer. The report also revealed the impact of poor quality beers:

• Resulted in 40% staying away from the pub

Sales director Neil Tanner says “Our comprehensive range of stylish fonts will deliver stand out in your venue and will deliver a point of difference that is demanded by consumers in today`s crowded market place. From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific designs to meet your requirements. The range of fonts is available as either clamp on or through the bar, with LED illumination and are available in a full range of finishes and branding options.” “The Artisan range of fonts has been specifically designed and handcrafted at our London based manufacturing facility to meet the evergrowing need for brands to stand out from the crowd. “Our range of stainless steel taps is available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London.” “The latest addition to the range is our Craft Beer tap specifically designed to meet the needs of the craft beer sector who demand something different to the main stream brands. A point of difference is key to standing out in the crowd. They are available as free flow or vari flow with 3/16 and 5/16” John Guest rear fitting and ½” BSP thread as standard. Additional threads, John Guest fittings and fixtures available upon request.”

CELEBRATING OUTSTANDING BEER Being recognised for serving outstanding beer is something to shout about. Angus McKean and Claire Morgan from The Red Lion in Barnes were crowned winners of the Master Cellarman of the Year Award 2019 by Fuller, Smith & Turner, for the outstanding quality of beer in their pub. They impressed judges with the care they put in to their cellar and their passion for always serving the perfect pint.

This is a solution which runs ‘in-house’ and can stay ‘in-house’ on your back office PC. • Provides real time data on demand • Separates waste from unpaid measures – because it displays every 0.1 pint A couple of pints lost over a session as occasional tenths is a dispense issue – not a direct loss of revenue • A stock take every 60 seconds of the day • Identifies all line cleaning

www.searflo.com – enquiries@searflo.com – 07528 819842

On winning the award, Angus said: “We put a lot of time into staff training and cellar quality, and the award shows that paying attention to all the finer details comes together to form a bigger picture. Winning the award is recognition of all the hard work the team has put in. “I think it’s important to note, if you are able to commit and have an eye for detail on what is a relatively simple process – beer and drink dispense – other parts of the business will also benefit from this mindset.”

CLEAN UP YOUR ACT It may be regarded as a costly process in terms of both time and the amount of beer wasted, but line cleaning is an essential part of a good cellar management routine. If line cleaning is neglected, wild yeast and bacterial infection can develop, resulting in drinks being spoiled. Any costs saved by skipping a line clean will be substantially outweighed by the amount lost through reduced sales and wasted beer. The ‘live’ nature of cask ale in particular means that bacterial deposits build up quickly in the lines, therefore the industry standard is to clean lines every seven days. Failure to carry out this normal function will result in the following problems:

• • • •

Cloudy beer Build up of yeast in the lines, causing bits in the beer Restricted flow creating fobbing Bad tasting and bad smelling beer

WASTE REDUCTION Line cleaning typically takes place once a week and is responsible for high levels of beer waste every month. LineClenze offer a solution!

By installing a Lineclenze is device, customers have reported that line cleaning can be reduced to once every 28 days or less, providing a quick return on investment and additional income that goes straight to the bottom line. This clever piece of technology helps bar managers save money by reducing the frequency that they have to clean their beer lines. This means less beer poured down the drain and more to sell. Paul McManus director of McManus Managed Pub Company says: “The idea is simple and effective, saving a substantial amount of time and revenue…way more than the initial investment. The LineClenze device works by reducing the frequency of cleans, not only do I save pouring good beer down the drain but my staff are freed up for other tasks by not having to clean every week. I am very impressed with what LineClenze has achieved and would recommend the device to anyone in the industry."


Fizzical training ensures the perfect pour Dispense gas is one of many factors that influence the quality of beer, cider and soft drinks in a pub or club. Yet it’s often left out of training about the perfect pour. Carl Goode, Product Manager at BOC Sureserve, explains why ‘fizzical training’ can prevent you losing customers through poor quality products – and save money in the long run. Remember the carbon dioxide shortages of last year? Suddenly everyone from manufacturers to customers began to appreciate the importance of dispense gases. Yet they’re still overlooked as a factor in the perfect pour. Dispense gases put the fizz in a pint of beer or cider and are essential for serving drinks the way the brands intended. That benefits licensees as well. With the correct food-grade gas and the right mixture, bar staff will pull a great pint and customers will order another. Get the mix wrong, or use poor quality gas, and drinkers will feel as flat about your pub or club as they do about your beer. They may not come back. That’s the last thing a cost-conscious landlord wants to happen as margins continue to be

squeezed by increased competition from other leisure activities, more consumption of alcohol in the home, and pressures such as rising rates and the living wage. Improving the quality of beer, along with food and the pub environment, is one way of reducing the impact of challenges facing the licensed trade. If you train your bar managers and staff in the correct (and safe) use of foodgrade dispense gases from BOC Sureserve, you can ramp up quality and increase cost savings.

It’s not just dirt that hurts When you teach bar staff how to pull a pint, you’ll probably cover the importance of clean glassware, chilling and the 45 degree pour. You might also explain why glasses are etched to

nucleate the gas and generate better bubbles and which glasses are right for a Guinness versus a cider. These are all essential lessons if you want to create draught masters in pouring perfect pints – and happy customers. However, all that hard work can be undermined if you don’t get the gas mixture right or fail to use food-grade gas. Customers don’t much care for bubbles in a Guinness, a frothy head of beer or a flat Coke – all consequences of using the wrong gas or bad gas. That’s why the gas needs to underpin all other training, whether your staff have 20 years’ experience or two hours’. Trained correctly, they’ll be able to use the right dispensing gas in the correct way, which has three main benefits:

→ Only with a good dispense gas do you get a stable head, carbonation at the right level, clarity, great flavour and no bitter after-taste – the perfect pour that brings customers back. → The wrong mixture wastes beer, because it fobs and foams and isn’t servable. Given that there’s about 2.5p of gas in every pint, gas is pretty inexpensive. But if you’re throwing away four pints each time it fobs, the costs mount up. → In today’s trading climate, it’s tempting to try and save money by using cheaper products than food-grade gas from a reputable supplier. But it doesn’t save money in the long run and it could be incredibly risky. For further information contact BOC SURESERVE on 08457 302 302 or email sureserve@boc.com

Cellar Management - Be Remembered for All the Right Reasons

August 2019

CLH News


regularly. A planned schedule of maintenance will help avoid costly breakdowns. Furthermore, if you fail to adequately maintain your cellar, you’ll also:

(...CONTINUED FROM PAGE 22) STAY COOL As every good licensee “worth their salt" will be aware, optimum quality product requires optimum quality storage and for beer, that means a cellar kept at a constant temperature. The cellar itself should be kept at the right temperature – between 11°C and 13°C – to preserve product quality, and particularly that of cask ale. Too cold and the beer will be flat and have a chill haze; too warm and it may develop a fob. Simply achieving this can account for around 50% of total energy required for drink chilling which in itself

accounts for 10% of an average pub’s total energy expenditure. Essentially, the cellar is a food preparation area and should be treated as such. This means mopping up spills immediately, keeping drains and sump pumps clear and washing the walls and floor thoroughly every week. It should never be used as a general storage area as the volume of items kept there will impact on the cooling system, making it work harder to stay at the right temperature. In addition, food should never be kept in the cellar as it not only attracts vermin but it can impact on the taste of the beer itself. For every pint of ale served, a pint of air from the cellar is drawn into the cask. Therefore, a dirty or badly managed cellar results in contaminated air entering the cask and potentially spoiling the beer. Strongtasting snacks, if stored in the cellar, are at risk of affecting the taste of cask ale, while damp cardboard, for example, can also impact on beer taste. Good practices include having a wall-mounted thermometer, clearly displaying the cellar temperature, and keeping cooling equipment regularly topped up with water. The area around the cooler itself should be free from dust and blockages, while grills should be cleaned

• WASTE MONEY. Poor cellar management results in lost money in two ways: firstly, through wastage by throwing away product, and secondly, you’ll lose customers. Ultimately, what you serve to your customer is what’s making you money, and the best service in the world won’t make up for poor quality beer and/or or dirty glasses. Therefore, it’s just as important to focus on your cellar as it is on the front of house service. • REDUCE THE QUALITY OF YOUR PRODUCT. Poor Cellar Management, particularly cleaning and maintenance will impact the taste, appearance and aroma of your product, failing to clean and maintain your beer lines can be subject to wild yeast build up and bacterial infections and could result in a sour, vinegary pint. • ENCOUNTER FURTHER ISSUES such as fobbing pints, off tasting or hazy beer it might be because you are lacking a proper cleaning routine. • BE AT RISK OF PEST INFESTATIONS. Poor cellar management can increase the risk of a pest infestation which can be hazardous to human health and safety, create problems with environmental health departments, and can result in a lot of wastage.

STOCK ROTATION No matter what type of business you are controlling and managing stock is vital. It is a key element in maintaining positive cash flow and profitability, and no one wants to run out of products, especially at busy periods, particularly summer, so it’s a good idea to carry out regular stock checks. Properly managed stock rotation is also vital for to that perfect pint. When selecting the next container for dispense, ensure that it’s been in the cellar for at least 48 hours, check the ‘best before’ date, remove the cap and make sure it is clean. A keg should be on dispense for no more than five days and a cask for no more than three. Depending on the brand, most casks should be in position for 48 hours with a soft peg before the ale is put on sale. Insert a clean tap every time and under no circumstances return old beer to a new container – it will contaminate the fresh beer. If connecting a keg, check that the coupler is clean and that both washers are intact. Missing or damaged washers could result in leaks and wasted beer.

IT'S ALL ABOUT PRIDE Create an effective cleaning regime and train your staff accordingly. A proactive approach to cellar management and effective training will ensure that staff really understand the product and the importance of cleaning and stock rotation as well as improving the bottom line through keeping waste to a minimum

• Clean beer pipes at least once a week • Maintain correct temperature 11c/13c all the time • Keep the cellar floor clean and clear of spillages • Keep the whole cellar tidy and rotate stock efficiently • Make sure cask beer containers are sold through in three days • Make sure keg beer containers are sold through in five days

www.boc.com www.lineclenze.com www.universaldispensesystems.com www.searflo.com

“Sunny Side Up”- Reaping the Benefits of Breakfast August 2019

beans (57%) and a fried egg (53%). We’re choosing fried mushrooms (42%) over grilled (38%) and hash browns (44%) over chips (19%). When it comes to sauce, it’s tomato ketchup (29%) that we’re reaching for, closely followed by brown sauce (23%). However, these aren’t the only sauces we’re adding to our fry-up. 5% of Brits would happily add BBQ sauce or mayonnaise to their Full English, while 3% would opt for chilli sauce. ‘As we know bacon is still the number one ingredient in the cooked breakfast, says Denhay Farms marketing director Ellen Streatfield, “but it is amazing the number of premium food outlets serving up value bacon that has been imported from across Europe and is full of water. Breakfast is the most important meal of the day, so why serve anything other than the best tasting dry cured British bacon? Too much focus is put on price over taste and welfare standards and that needs to change.’

“Never work before breakfast, if you have to work before breakfast eat your breakfast first” JOHN BILLINGS Breakfast is an almost universal occasion, claimed to be the most important meal of the day with up to 95% of UK adults partaking of the meal. Over the past couple of years breakfast has been the main contributor of visits growth in the eating out market, due to increased penetration and choice as well as frequency of use. One in four consumers in the UK really do enjoy having breakfast outside of their home – which is why it has been identified as a key growing trend for caterers. High street casual dining chains, pubs, bars and fast-food outlets historically linked with lunch and dinner dining have responded to the increase in consumer demand by adding breakfast offerings to their traditional fare to try and earn a share of this lucrative market. According to data from foodservice baker Kara, Britons spend on average £13 billion a year dining out for breakfast, and with current growth at just under 1% its making headlines as the fastest growing eating out day-part in the total Eating out Market. As consumers lifestyles get consistently busier, we’re continuing to see the blurring of meal times with many consumers now undertaking a ‘brunch’ option or an all day heartier breakfast when dining out.

So, operators really should view breakfast as an opportunity to be embraced and could also hold the key to profitability and increased revenue for hotels, pubs and restaurants. While 55% of people eat breakfast at home every day, almost half (49%) eat breakfast out of home, according to Mintel. Indeed, recent research from Lamb Weston reveals that 2.6 million adults in the UK now eat out of home between 10am and 12pm, up from approximately 1.3 million adults in 1974. Furthermore 20% of those who take breakfast out-of-home do so once a week or more. Leonardo Hotels, recently surveyed 2,000 adults from all over the UK to uncover the truth behind our breakfast habits. Despite the rise of trendy alternatives like shakshuka, huevos rancheros and smashed avocado, the good old-fashioned fry-up continues to reign supreme. • The ‘Full English’ came out on top as the UK’s favourite breakfast, with 83% of Brits saying they love this classic dish. • It seems that as a nation, we still favour more traditional breakfast options, with cereal (81%), a bacon sandwich (79%), croissants and pastries (78%), and pancakes (77%) making up the rest of the top 5 Unsurprisingly, bacon came out on top as the most essential element of a Full English, with 69% of Brits wanting this on their plate. Sausages took the number two spot with 66%, followed by toast (62%), baked

CLH News


With the versatile egg being one the great British Breakfast’s main ingredients , following on from the success of its round, free range poached egg, Just Egg Chilled Foods has added to its pre-packed, egg product collection with an oval version. The new, oval egg, which is aimed at chefs, hoteliers and caterers, is already proving to be a winner having scooped the award for ‘Food Innovation of the Year’ at last month’s National Egg & Poultry Awards. The first British manufactured product of its kind, the oval poached egg is made with British Lion eggs and prepared and packed to ensure optimum freshness and to preserve flavour, following the same remit as its round counterpart. Thanks to Just Egg’s unique packaging, the eggs are less likely to get damaged when served and so look, as well as taste, the very best, appealing to those caterers who will use it as a key ingredient for starters, mains, and salads.

TRENDS A report by food service company Délifrance, revealed the UK’s hottest trends in breakfast and brunch, lifting the lid on what consumers really want when eating out of home. The nation is now swinging towards breakfast and brunch as social occasions (40%), but is divided on whether indulgence (23%) or health (22%) is the main consideration when choosing what to eat. Convenience drives 48% of those polled in deciding why to eat breakfast out of home, closely followed by 40% viewing it as a social activity, and 40% because it’s a luxury. Stéphanie Brillouet, marketing director – Northern Europe & North America, Délifrance says: “In Britain, the breakfast market is and is predicted to grow 5% by the end of 2019 . We’ve dug deeper into the trend, looking at what customers have come to expect.

HEALTH CONSCIOUS As the nation becomes more health-conscious than ever before, we’re also seeing an increase in healthier breakfast options. 61% of Brits said they enjoy a bowl of yoghurt and granola for breakfast, while 59% like a smoothie. 36% of those in our survey have made their own overnight oats, a new trend sweeping the nation, while 33% have enjoyed the millennial favourite, avocado and poached egg on toast.


“Sunny Side Up”- Reaping the Benefits of Breakfast

August 2019

CLH News


(...CONTINUED FROM PREVIOUS PAGE) According to research from market insights experts Kantar 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). When it comes to food and drink choices, decisions are largely made based on health (28%). 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’.

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, pre-portioned 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.”Consumers are eating more fruit (up 8.5%), porridge (up 7.4%) and eggs (up 2.7%), confirming the trend towards more ‘natural’ breakfasts However, signs are pointing towards a generational shift in breakfast eating habits. The older generations


BREAKFAST BEVERAGES Out of home breakfast visits have been fuelled by a market-wide focus on coffee. 25% of coffee is consumed at breakfast and 16% as part of a morning snack, so many operators have introduced a credible coffee range as a way of maintaining customer loyalty.

The increasing popularity of brunch has also led to a rise in brunch-friendly cocktails. And when it comes to cocktails, Brits are ordering a Bloody Mary (24%) before anything else, closely followed by a Bellini (23%) and a Mimosa (18%).

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.

“We want our clients to be able to have premium quality classic teas, as well as the option to have unique teas with real wow-factor”, says Philip. This Malawian take on a Lapsang Souchong certainly does that.

In contrast, more fragmented routines appear to be taking root among the younger generations. They are more likely to eat breakfast out of home, many doing so while on the go, and to eat a wider range of foods for breakfast. Additionally, the young’s propensity to snack is also impacting on breakfast eating, seeing them graze on smaller breakfast items throughout the morning rather than eating one big breakfast.

While fruit juice came out as the most popular drink across the board, there were some variations when it came to hot drinks. According to studies, men prefer white coffee (68%) while women would rather have a cup of English Breakfast tea (70%).

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. All that is left to do is to pour milk into the speciallydesigned bag inside the box, and grab a spoon for a tasty and convenient breakfast to be enjoyed at home, or on the go.

spoons of loose leaf or 1 biodegradable pyramid bag for 2-4 mins at 95-100ºC.

are more likely than younger cohorts to eat breakfast at home every day and also have a lower repertoire of foods typically eaten.

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.” We spoke to Teasup, a family run business who supply premium whole leaf teas to restaurants, pubs, cafes and hotels to find out more about their about their Smoked Guava Tea from Africa’s Great Rift Valley in Malawi. “The smokey aroma of this tea is reminiscent of sitting around a camp-fire, yet the taste is beautifully delicate”, says Philip Joseph, Founder of Teasup. It is mind-blowing to drink on its own, but also pairs well with smoked salmon, red meats, chicken, cheese dishes and marinades. High quality, ethical sourcing and the environment are priorities for Teasup and their Smoked Guava Tea comes from The Satemwa Estate in Malawi, a third generation family business employing whose workers are provided with education and health services. To brew this tea, Teasup suggest infusing 1-2 tea-

So there you have it, breakfast as an opportunity to be seized. Nigel Phillips, Lamb Weston’s National Sales Manager Matt Scott breakfast 20 says: “The UK breakfast and brunch market is experiencing a big boom, with 58% of people now seeing it as the most important meal of the day and as a crucial element of a venue’s offer. The times and occasions for breakfast and brunch are also evolving with breakfast no longer viewed as a functional meal to start the day but as a sociable, indulgent occasion.

“Breakfast is a large and innovative market, presenting a great opportunity for casual dining venues and pubs to diversify their offer and grow. Operators need to shape up their offers to capitalise on this significant opportunity

www.justegg.co.uk 0116 742822 www.denhay.co.uk 01404 518712 www.uk.jura.com 01282 868266 www.teasup.co.uk 07855 666078 www.nestlecereals.co.uk

August 2019

CLH News

Products and Services


Grey Simmonds Food Service Equipment Porkka Refrigeration As a leading design house specialising in the design, production and installation of commercial bars and kitchens, Grey Simmonds Food Service Equipment have worked with a variety of clients ranging from small cafe restaurants to large pub and hotel chains.

through from start to finish including site survey, preliminary sketches, CAD drawings, Design and budget approval, equipment sourcing and final installation. This means our clients have one point of contact for the entirety of the job making each stage as seamless as possible.’

The company’s CAD manager Oliver Hardwicke says ‘Every single project we undertake is unique. Whether it be a small cocktail bar or a large scale restaurant kitchen refurb our job is to create bespoke, functional and cost effective catering spaces.’

Whilst Grey Simmonds Food

‘Our company credo is ‘Consult, Design, Install’. We see each project

Service Equipment are experts at commercial warewashing solutions, they also supply the leading brands of commercial catering equipment, from cookers to refrigeration and everything in between at a competitive price. They can source bespoke and specialist equipment to ensure you find the perfect product for your kitchen or bar. The company has a vast portfolio of successful installations from the smallest glasswash station to full commercial kitchens. You can see examples of their case studies at www.gsfoodservice.co.uk See the advert on page 15 for further information.

Axent Embroidery: Service Of A Local Company And Pricing Of An Online National Axent Embroidery has been the promotional workwear and uniform specialist of choice in and around Dorset for the past 37 years. The organisation has spread its wings to become a truly competitive national service provider but is determined to keep the unique points that have ensured exceptional levels of satisfaction and customer loyalty at the forefront of its business. Just one example of this is the provision of a fully embroidered proof as part of any new logo setup. By having an embroidered proof, you can see exactly how your logo will appear before it is embroidered on to any garment.

Amendments can be made at this stage with no additional cost ensuring your brand is represented perfectly on your promotional clothing. Axent is also blessed with a highly skilled and experienced team that know their business inside and out. Tom Stainer, General Manager and the staff at Axent are always on hand to offer advice before, during and after your order is fulfilled. A comprehensive portfolio of workwear and uniforms, including bundle offers can be found at AxentEmbroidery.com. Alternatively call 0808 1699 646 to discuss your requirements and receive a quote. See the advert on page 9 for details.

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 avail-

able 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 13.

King Of Cotton Has Been Delivering Hand Crafted Beds For Years Best known as suppliers of the world’s finest linen and towelling as well as a wide selection of duvets, blankets, bedspreads, bathrobes, slippers and toiletries. If you visit their website or any of their outlets, you’ll find that they’re suppliers of hand-crafted Hotel quality beds and mattress as well. One of the best sellers, the Nimbus 1400 Wool Luxury divan and mattress range. Is a pocket sprung collection that comes in ten different sizes including: Single, Double, King, Superking and Emperor. Manufactured in the UK to the highest hotel quality British standards. The mattress contains 1400 pocket

springs (based on King size) and features three layers of fabric along with cashmere and natural cotton topping. The base comes in a wide choice of colours and fabrics. All beds are made to order, so bespoke requests like a special bed size, different base or storage drawers can be arranged. King of Cotton are currently offering a 20% discount on the Nimbus 1400 range in celebration of the 10 years they’ve been supplying beds. The offer runs until the end of September. Visit www.kingofcotton.com or call for a brochure on 020 8332 7999. See the advert on page 13 for details.

Hotelier’s Need To Grab Their Caffeine Fix 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 25.

Porkka is a leading manufacturer of high quality, energy efficient refrigeration & hot-holding equipment and have been supplying products to the UK commercial catering industry, education, medical & marine sectors for many years. Based in Watford, where we maintain a large stock of spare parts, our aim is to be your partner & support throughout the entire life-cycle of your purchase, offering advice, surveys, installation & technical support. We pride ourselves on building lasting relationships with our clients, offering each client one key contact. You’ll always know who to contact whatever your need!

Nitro Cold Brew

Iced drinks and Cold Brew Coffee appears to be continuing to grow day by day with major high street chains adding more drinks to their menus which is fast overtaking the Hot drink options. Transforming Cold Brew Coffee by using Nitrogen infused equipment creates yet another whole new range of drinks available and with ready to use Bag in Box Cold Brew Coffee you can create an amazing array of new and innovative drinks both Non Alcoholic (Mocktails) and creative Alcoholic (Coftails) to amaze and dazzle your customers. With the Coffee cascading in the glass just like a Guinness it becomes mesmerising and as it settles with a

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

Klipspringer Thermometers Lead your compliance agenda forward by using digital probe thermometers and infrared thermometers from Klipspringer, designed to meet the precise needs of your industry. In addition, monitoring temperature and humidity in the food industry is expected across the entire production process including manufacture, processing, packaging, transporting, storage of food and food service. As this is carried out in different environments, it’s essential to find the right data logger for your specific requirements. Incorrect temperature and humidity monitoring can lead to huge wastage; a costly price to pay for not using the correct technology. Klipspringer’s com-

Renown throughout the world for their reliability, longevity & energy efficiency, Porkka cabinets, counters, modular cold rooms & ice makers are designed to the highest levels to withstand the demands of the commercial catering environment. Our refrigeration is available in chiller, freezer & meat/fish temperatures, our cabinets & counters on legs or castors, and our counters have the option of low legs so they can be positioned under existing worktops. Porkka modular cold rooms are available in numerous sizes & with our 13amp plug-in models it couldn’t be easier, we can survey, deliver, install, plug-in & all you have to do is fill it with your products! Reader enquiries Tele +44 1923 640066 www.porkka.co.uk See the advert on page 10. smooth creamy, silky head there is no end to the number of different drinks available from straight black nitro coffee to a delightful Espresso Martini and all can be created within 30 seconds every time and with pure consistency. At Bevtek we are dedicated to providing innovative Nitro Cold Brew solutions from stand alone counter top units to under counter systems with bar Fonts and have produced an infuser that can integrate straight into an existing fridge system, pythons and bar fonts as long as you have the lines available or happy to free up a slow moving line therefore giving you the opportunity to keep your customers in your premises rather than letting them to go somewhere else for there Nitro Fix. To find out more contact Keith Smith on 0333 557 0051, visit our website at www.bevtek.co.uk, or send us an email to info@bevtek.co.uk check out our Instagram @bevtekuk course, the Classic Salted. SCT’s range of Delectable Nuts have something for everyone in this stand out range. They offer nuts including walnuts, almonds, peanuts and everyone’s pub favourite, cashews. SCT's Fabulous Fudge is a firm favourite up and down the country. This sugary snack is gluten free and perfect for a family-focused offering. Flavours include Belgian Choc, Ginger and Sea Salt and Caramel. Call 01202 875280, email info@sct-sct.com or trade@sct-sct.com or see the advert on page 3. prehensive range of temperature and humidity data loggers covers many applications and is a great laboursaving tool. As BRC states, temperature monitors or 'a system of recorded manual temperature checks, typically on at least a 4-hourly basis' can be used. Wireless temperature monitoring has transformed how businesses are able to monitor temperature and humidity. Benefits of this next generation monitoring technology include real time 24-hour monitoring, instant alarms and notifications via email, phone and SMS. Klipspringer offers two industry-leading wireless temperature and humidity monitoring technologies, SenseAnywhere and WatchmanOne – give a call today – we are happy to help. Call 01473 461800, visit www.klipspringer.com or see the advert on page 4.

First Mats launch new CaterStep Red Nitrile Anti-Fatigue Mat, Oil and Grease Resistant Industry-leading provider of industrial health and safety matting, First Mats have recently announced the addition of their new CaterStep Red Nitrile Anti-Fatigue Mat. This specially designed type of matting has been developed for use in commercial kitchens and to tackle the various challenges of that environment. The new Nitrile Anti-Fatigue Mat has one feature which makes it stand out from the rest: it’s red. In contrast to the common black rubber mats found in many commercial kitchens the red colour of this new mat is a simple but useful solution, allowing users to easily differentiate between the nitrile mat and the more commonly found black natural rubber mats, which are not compatible with oil. “With the CaterStep mat in our range, our customers now have an even greater selection of premium matting for their workplaces” states Richard O’Connor, the Marketing & Strategy Director at First Mats. “The durability and oil resistant properties of this mat make it an ideal choice for busy commercial kitchens and food production facilities.”

Truly built for the commercial kitchen environment, the mat is made from a compound of natural and nitrile rubber. This mix makes it highly resistant to oil, grease and many chemicals. Making it a safe and sensible choice to specify in commercial kitchen design. The hole-pattern (honeycomb) design allows the mat to further benefit kitchen safety by trapping food and debris which has fallen to the floor. This also boosts productivity, allowing kitchen staff to safely carry on with their work during busy periods, returning later to clear up any mess that has been made. Although safety is the primary function of this mat, it also comes with considerations for comfort built in. The Red Nitrile Anti-Fatigue Mat provides kitchen workers with excellent fatigue relief, helping them to work for longer periods of time comfortably and without the risk of long term damage. The Red Nitrile Anti-Fatigue Mat is available for purchase in three sizes ranging from 90cm x 150cm (3ft x 5ft) to 90cm x 600cm (3ft x 20ft). Further information on First Mats can be found on their website: www.firstmats.co.uk

Glassjacks Ltd A full range of beautiful catering quality glassware (Genware) and glassjacks together can be purchased at www.glassjacks.co.uk From elegant wine glasses and champagne flutes to tumblers, beer glasses, shot glasses, carafes and water jugs. This full range of glassware complements our comprehensive range of glassware storage boxes (glassjacks). If it’s just glassware storage boxes (glassjacks) you are looking for there is a new

Outdoor Leisure feature on our website, the “Glass Measurement Guide” where you simply insert your glass height and width to be directed straight to the glassjack you require. Our additional new products include compartment glass racks, dishwasher racks, barware and plastic glassware. Glassjacks Ltd have supplied products for over 5 years to thousands of delighted customers; from catering hire companies; race courses; hotels; bars; restaurants; golf courses; glass manufacturers; catering wholesale suppliers, event companies and many more. For your glassware storage box and glassware requirements please take a look at our new website www.glassjacks.co.uk.

Café Culture - Pavement Profit

We are an independent supplier serving the outdoor restaurant trade with supplies for outdoor seating areas. We have some large clients including Gondola group along with many smaller cafe bars, restaurants and public houses. We design and manufacturer our own windbreaks and use the best materials available. For anyone looking long term that saves you money as you won’t be replacing cheap internet imports next season. It’s one area where it doesn’t pay to buy

budget as the continual bumps and scrapes outdoor goods receive combined with the harsh British climate really needs something tough enough for the job. We also supply Markilux awning which are some of the best made in the industry and Uhlmann parasols another top rated German brand. Bespoke goods are also a speciality with custom made menu holders, waiter stations and planters all to you requirement. If we can help you do drop a line to sales@cafeculture.biz

Picnic Tables on Offer at LeisureBench

If you are looking for picnic tables, there are bargains to be had in the LeisureBench clearance sale. There are A-Frame, round and walk- in styles on special offer and some with parasols and bases included into the price. Parasols are also available in different colours. Mid height Poseur walk-in picnic tables are more user friendly than ‘A’ Frame styles, designed to be easily got in and out of. They come in three different sizes. 110cms at £75+vat, 140cms at £77+vat and 170cms at £79 + vat. The Jersey ‘A’ Frame picnic table is available as a 4 to 6 seat at £96.50 +vat or a 6 to 8 seat at £106.66 plus vat. Both are constructed out of 32mm extra thick timbers with rounded edges. Both these sizes are also on offer with parasols and bases at £169+vat

for the smaller one and £189 +vat for the larger size. Other ‘A’ Frame picnic tables are on special offer. The Minster 8 seat round picnic table has a generous 110cm diameter table top and is constructed from FSC certified Scandinavian pine. One of our best sellers, it is available for £167.50+vat.and with a parasol for £189+vat. If 100% recycled plastic is your choice, then take a look at our4 seat round table top design at £346.50 +vat and our square table top design at £352.50+vat. Both are virtually maintenance free. There are other products from the extensive LeisureBench range on offer. For full details, visit our website on www.leisurebench.co.uk/business_pages and log into our special offers section.

August 2019

CLH News


Cheers to Beer (Gardens)!

Survey shows that beer gardens are the most popular place to enjoy a pint in summer A recent YouGov survey conducted by CAMRA has shown that beer gardens are the most popular place to enjoy a beer this summer. An overwhelming 55% of all UK drinkers (who expressed an opinion and have a favourite place to drink beer outside of their home) say a pub beer garden is their favourite place to drink beer throughout the summer months. This compares to 25% heading to a family member or friend’s garden, and 8% saying their favourite place is a music festival. The survey comes as CAMRA launches its flagship Great British Beer Festival (6-10 August at Olympia, London) which sees thousands of beerlovers descend on the capital to sample the biggest range of beers, ciders, perries, wines and gins available under one roof. CAMRA has been encouraging pubs across London to capitalise

on the influx of visitors as part of its ‘Summer of Pub’ campaign to encourage pub-going over the warmer months. Festival-goers are encouraged to tie a pub-visit into their visit this week and can search for events at https://gbbf.org.uk/local-pub-events/ Ben Wilkinson, CAMRA’s National Director said: “It comes as no surprise that pub-gardens are a popular hot-spot for over half of all UK drinkers in the warmer months. A good beer garden is the ideal place to catch up with old friends and make new ones. We know from academic research that people with a local pub have more close friends and feel closer to their communities – something we can all raise a glass to! “While most people value the role community pubs play, not everyone is aware of the huge financial pressures that they face and the threats to their survival. Our Summer of Pub campaign aims to show what pubs have to offer and remind people how important the great British pub is to communities.”

August 2019

CLH News


Design and Refit

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

Europa Furnishings

At Europa Furnishings we pride ourselves on our ability to turn whatever you can imagine into reality. With decades of experience in commercial, contract and speciality upholstery, we always aim to deliver the best for our clients. Over the years our versatility has been proven as we’ve worked closely with clients from many sectors, including hotels,

MST Auctioneers Ltd e ot n qu he g w se 7 in ea 22 ond l P H p CL res

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

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

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. 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 one-off item to a large commercial project, we have the capacity, experience and ability to produce outstanding results, time and again, so why not get in touch and see how we can help you? Reader Enquiries: 01489 557460 or 07557 885644 or go to www.europa-ltd.co.uk well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days. We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons. We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.

Design and Refit

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.

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

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

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. 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 page 6 for details.

To advertise in

CLH News Tel 01202 552333

Sims - The First Port Of Call For Banquette Seating We are a family run business with 3 generations of commercial furniture manufacturing experience. Unlike other suppliers we manufacture all our seating inhouse, no importing, no subcontracting. We have full control over every aspect from design to installation to ensure every product leaves our workshops punctually and to our reputable high quality. Proudly offering 2 versions of Banquette Seating, firstly our “Premium Made to Measure” Banquette Seating which is built to your exact design, shape and size, then installed by our professional installation team. You can have anything from floor to ceiling designs to seating that perfectly follows the walls in a

period setting. Secondly our “Modular Banquette Seating” which is freestanding, set size units for you to mix and match to best fit your space. Manufactured and delivered to your doorstep ready for you to layout. Made to the same high standards as our premium range without setup costs, site visits and installation fees. Saving you up to 50% on competitors seating. Also, we offer a range of furnishings – tables, chair and bedroom furniture. To request a brochure or to discuss your requirement further please contact our sales team on 01945 450957 email Sales@simscf.com Web www.simscf.com

August 2019

CLH News


August 2019

CLH News


Design and Refit

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 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

Add High Quality Art to Your Business with Global

When considering the refurbishment or presentation of your venue it may be a wise move to look at some pieces of quality art to give a feeling of class and prestige to your business image. Hotels, offices, restaurants and pubs can benefit aesthetically and financially from investing in quality original art which is both unique and profitable. GLOBAL ART Acquisitions and Investments Ltd are based above the Antiques centre at the Bridge House Longham BH22 9AN. We have an extensive selection of unique art available for the discerning client with prestigious premises and customers. GLOBAL ART is also the home of the world’s number 1 reformed art forger BILLY MUMFORD’S collection. Billy put £6 Million pounds worth of forgeries through the major auction houses of the world

before spending 2 years at her Majesty’s pleasure in Brixton and Ford prisons. Art is now the number 1 financial asset and retains it’s value better than other asset classes so that you can appreciate your art as your art appreciates. Take time to come over and visit us Thursday to Sunday 10 till 4 and see what a fantastic selection of works we can offer, you won’t be disappointed or Telephone James Hartey on 07894555107.

Retain Payment or ID Cards & Be PCI Compliant Whilst Increasing Profits

Heating Under Pressure At London Hotel Please mention the Caterer, Licensee & Hotelier News when replying to advertising

The Danubius Hotel Regents Park in London had to upgrade their 14 aging boilers that had reached the end of their life cycle. Contractor SPIE UK and British commercial boiler manufacturer Hamworthy Heating delivered a space-saving solution.

With 360 bedrooms/suites and a fitness centre, a reliable heating and hot water supply is crucial. Constant incoming travellers from local airports put extra pressure on, making down time impossible.

The existing heating system was successfully upgraded, and space restrictions overcome with the use of compact modular boilers while the challenge to keep the hotel running without interruption to accommodate guests was successfully met.

With over 35 years of experience, Global Art Gallery offers artworks by a number of diverse artists and pieces from selected private collections from around the world.

Four Hamworthy Wessex ModuMax mk3 boilers were compact enough to fit into the plant room and satisfy the needs of a high building with its high maximum working pressure. From support with system design to ongoing maintenance and support. Contact your friendly experts in commercial heating and hot water.



You won't find lots of prints in expensive frames at Global just lots of original art at realistic prices.

The Solution

Along with other extensive work, a flue update had to be carried out to accommodate pressure and

GLOBAL ART For Your Refurbishment

For this reason, the hotel had to keep running 24/7 during the change. A compact boiler with high maximum working pressure was required for the tall hotel building, as well as being able to cope with large heating and hot water demands.

Four Hamworthy Wessex ModuMax mk3 modular boilers with a combined output of 3,048kW were identified as a suitable replacement. Incorporating a stainless steel heat exchanger with 10-year warranty gave the hotel long-term peace of mind. A small footprint of 0.74m² per boiler stack makes it easy to transport and site in narrow plant rooms or fit next to existing equipment for a smooth changeover.

• 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

condensate generated by the new boilers. The contract that SPIE signed with the building owners was based on a zero complaint strategy which meant absolutely no complaints to avoid damaging costs.

Mission Accomplished

The Challenge

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:

01202 662552 sales@hamworthy-heating.com www.hamworthy-heating.com

Further information is available from James Hartey on 07894 555107

Clever Engineering Since 1989 the Team at Clever Engineering has been Supplying, Installing, Maintaining and Repairing Air Conditioning, Refrigeration and Ventilation systems to the Hospitality sector across London and the South East. We offer a full Design and Installation service, from a single air conditioning system to a whole building system using our fully qualified in house Teams. Our services include Air

Summit Design

Founded in February 1993, Summit Design Ltd has become a market leader in the Design and Build of all types of Mechanical Services Contracts to restaurants, pubs, clubs and fast food outlets. We have over 100 years combined experience in the Restaurant trade, Estimation is fully computerised to aid efficiency and competitiveness enabling a prompt and flexible approach to building services installations and future maintenance.

Design and Refit

August 2019

CLH News

Conditioning, Refrigeration, Ventilation, Heating and Gas services, Kitchen extract systems and Plumbing. Our work is guaranteed and we work with all of the major brands. However, not being tied to any one brand ensures that we select the right equipment for your application and budget. Our ongoing support post installation ensures that your investment is protected. We are able to offer Leasing on most installations (subject to status). We offer a free consultation and advice service via our experienced Design Team, so if you have a project and would like impartial advice regarding design or selection of equipment, please contact us on 0845 057 3097 or support@cleverengineering.co.uk We have numerous manufacturing options available to us that enables us to provide professional results, including design and detail stainless steel fabrications for kitchen and catering installations. The Company incorporates an in-house Air Conditioning Installation team to provide a quick response for new installations and breakdown maintenance. All our work is covered by a £10,000,000.00 Professional Indemnity Insurance as well as £2m/£10m Public/Employers liability Insurance. We are holders of a CIS 6 tax certificate. Our Web Site has up to date Information and News. www.summitdesign.co.uk

The Everlasting Pull Of Traditional Furniture There’s a reason traditional styles are so longstanding – they work. We’re now over a century away from the period in which traditional furniture draws inspiration, but despite the number of years, there is still nothing outdated about the style. Traditional furniture is as popular as ever and, truth is, by adding traditional furniture, you’re removing the possibility of your establishment’s interior ever going out of fashion. It really is a timeless classic. At its heart, traditional furniture is made by true oldworld craftsmanship, with hand-carved dark woods and chairs boast fashionable features such as cabriole legs, ball feet and arched backs. As a modern spin on the traditional style, Trent Furniture’s traditional furniture comes in three finishes:

light oak, dark oak and walnut. Alongside the custom upholstery, there’s plenty of opportunity to put your own spin on the traditional. If you’re feeling the pull of the elegance a traditional style creates, Trent Furniture has plenty of furniture pieces to fit the bill, including chairs starting at just £39.90 (exc VAT). View the full range at www.trentfurniture.co.uk or call 0116 2985 852.

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

The Original "Experts in Air" Market leader in the Design and Build of all types of Mechanical Services Contracts to restaurants, pubs, clubs and hotels. We have over 100 years combined experience in the Restaurant trade, here is a selection of Design and Install works successfully completed: • • • • • • • • • • • • • •

VRV Air Conditioning Kitchen Extract Systems Kitchen Canopies Kitchen Fresh Air systems Odour Control Systems Fire Rated Ductwork Schemes Smoke Exhaust Extract systems “Wet” LPHW heating systems Plumbing Installations Statutory Fresh Air Systems Mechanical Services wiring Installations Boiler Replacements. Chilled Water Comfort Cooling Water Cooled Comfort Cooling

We have numerous manufacturing options available to us that enables us to provide professional results, including design and detail stainless steel fabrications for kitchen and catering installations.

01628 536 680 www.summitdesign.co.uk


August 2019

CLH News


Property and Professional

Sold: Well Presented And Equipped Licensed Café & Coffee House Stonesmith property specialists have sold the leasehold of this popular and well-regarded licensed cafe and coffee house. Formerly known as Baraza and recently renamed “The Courtyard”, this was a fantastic opportunity to purchase an attractive catering business with an excellent reputation. The ground floor lock up premises are purposefully fitted and equipped to a high standard. The venue occupies a lucrative and prime trading position with a visible frontage within the main high street in the highly regarded coastal resort town of Sidmouth. The business was taken over by Gail Smee and her partner Shane Hudson, who have extensive experience working in the

catering industry. The Courtyard is now operating as a cafe restaurant with an emphasis on sustainability and the environment. The leasehold property was sold for an undisclosed figure off an asking price of £65,000. Stonesmith are one of the leading business transfer agents in the South West specialising in the sale of licensed businesses throughout the Westcountry including Devon, Cornwall, Somerset and Dorset. Full details of all our current properties can be downloaded from our website www.stonesmith.co.uk or follow us on Twitter @stonesmithUK. If you’re thinking of selling or need professional advice, Stonesmith can be contacted on 01392 201262.

For Sale By Leading National Licensed Property Agents Guy Simmonds A Freehold/Free of Tie Leasehold Inn has been brought to the market by Leading National Licensed Property Agent Guy Simmonds :Crown Inn, Llantwit Fardre, Rhondda Cynon Taf

along with a good range of amenities. Room (circa 16). This traditional property is made up of three internal trading areas including a Lounge Bar/Dining Area (circa 50), Restaurant/Function Room (circa 40) and a Games

This recently refurbished Freehold/’Free of Tie’ Village Inn & Restaurant with a Letting Bedroom is located in the large and vibrant village of Llantwit Fardre, situated on the A473 Pontypridd to Bridgend road. This bustling village benefits from a couple of primary schools

To complete the business is a Patio Terrace Area (circa 30), Double En-Suite Letting Bedroom, Car Park, 3 Bedroom Apartment and Commercial Catering Kitchen. Asking Price £399,950 (Freehold) or £29,950 (Free of Tie Leasehold). New 10 Yr Lease with a Rent of £25,000 per annum with an option to purchase if required. Turnover for y/e 07/18 is £420,000 (inc VAT). Trade Split circa 70% wet & 30% dry. Contact 01332 865112 for details.

New Weekly Figures Analysis & Reporting Service 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.


ASHBURTON, DEVON 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 £59,950


SIDMOUTH, DEVON High Quality Licensed Coffee House & Restaurant Occupying a Prime and Prominent Trading Position Presented in Excellent Order Throughout 2/3 Bed Owners' Apart. & Private Parking Main Cafe/Restaurant (40) Al Fresco Seating (8)

LH £99,950




Extremely Well Presented Renowned Restaurant Established & High Quality With 48 Covers Occupying Sought After City Centre Location Impressive Levels of Trade & Tremendous Potential Must Be Viewed

Vibrant Well Presented Character Licensed Cafe Bar Trading on Day Time Only Basis Occupying Prime & Prominent Position In Exeter Customer Seating For 32 & Pvt Courtyard for 10 Private Studio & Attic Room

LH £59,950


LH £39,950


EAST DEVON Quintessential Thatched Free of Tie Village Inn 4 Bed Family Sized Owner's Accommodation Dining Areas (50) & Trade Garden (90) 4 Ensuite Letting Bedrooms Located in Attractive & Popular Devon Village

LH £49,950


EAST DEVON Extremely Well Presented Bar & Restaurant Located In Popular Devon Market Town 3 High Quality Ensuite Letting Bedrooms Self Contained 5 Bedroom Owner's Accommodation Refurbished To High Standard & Undoubted Potential

FH £475,000





Quintessential Grade II Listed Thatched Inn Presented to a High Standard Throughout 4 High Quality Ensuite Letting Bedrooms Family Sized Owners Accommodation Attractive Lawned Beer Garden

Traditional Licensed Daytime Cafe/Tea Garden Busy Devon Market Town Centre Main Cafe Seating 48 Customers Al Fresco Tea Garden Seating 40 3 Double Bed Owners Accommodation

Impressive & Substantial Grade II Listed B&B 6 High Quality Ensuite Letting Suites Superior & Spacious 2 Bedroom Owner's Accomm Private Customer Car Park Award Winning & Lucrative Business

FH £565,000


LH £69,995



FH £845,000


01392 201262 www.stonesmith.co.uk

In Good Hands with WMT Choosing the right accountant can be a daunting process. You need expertise and experience you can rely on to help you manage your hospitality business through every stage of its development. Whether you are a start-up or an established company; restaurants, hotels, pub bars, caterers and conference venues rely on WMT’s hospitality industry specialists to take the strain out of financial management and achieve business goals. Take the hassle out of compliance with advice from our accounts, audit, payroll and tax teams. Or improve processes and prepare your business for raising finance, growth or sale with help from our business consulting and corporate finance specialists. In addition, our dedicated tronc team provide unri-

Property and Professional valled experience in implementing ethical tronc schemes. These make the most of available reliefs and help motivate and incentivise employees to deliver a great customer experience. Working across the restaurant and hospitality sector puts us in a strong position to provide an outsourced finance function or act as your financial director. We ensure your financial records are kept up to date, so you have an accurate view and insight into your business performance. We can also recommend and help you implement IT systems and software that will connect and streamline your business processes. To find out more about how we can help your hospitality business, get in touch today. info@wmtllp.com 0800 158 8529 www.wmtllp.com

Unique Opportunity to Acquire the Hotel Auberge Camelia Set in the exquisite French alpine paradise of the Haute Savoie is the Cosy intimate “Hotel Auberge Camelia”. Open all year to visitors from all parts of the world. Enabling the opportunity to enjoy the plethora of the beautiful alpine facilities from nearby skiing to walking on recognised mountain routs to enjoying lakeside facilities. Easily accessible by Flights to Geneva by T.G.V. train or via the excellent network of French autoroutes to Annecy.

“The Camelia” as it is known by the local French, has a fascinating history, being a safe house during the Second World War – assisting the marquis on the local “Plateau des Glieres” in the plight against German occupation.

Hotel & Pub Rescue

FAST LOANS, MORTGAGES & RE-MORTGAGES For all your problems • • • • •

Negative cash flow Supplier debts HMRC arrears Utility and business rate arrears Redevelopment and refurbishment Let us take control of your problems and shield you completely from all the pressure you are facing. We will

Purchased by Roger and Suzanne Farrell-Cook from the Metral family in 1989 – it has been lovingly converted into an establishment known for its hospitality and excellent cuisine welcoming locals and all from far and wide. Due to advancing years Roger and Suzanne propose to sell “The Camelia” to retire nearby – to continue enjoying their love and wonderful life in the French Alps. Phone: +33 (0) 450 224 424 Email: forsale@hotelcamelia.com

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. For leasehold and freehold premises Every problem has an answer -call today without delay! (0118) 380 0949 (07538) 161544 www.hotelandpubrescue.co.uk enquiries@hotelpubrescue.co.uk

August 2019

CLH News


Got Capital - Investing in Your Business! What makes Got Capital a different kind of financing option?

Unlike banks or other finance companies, Got Capital requires no personal guarantee or collateral, the funding is sales-based, and approvals are based on the overall business performance review rather than a credit score or assurance assets. Got Capital offers Royalty Investments. The royalty is an agreed upon percentage of the business gross sales. It is a payment made by one party to another, for the use of a particular asset, service, product or in our case…a stellar investment! In exchange for Got Capital’s investment, the specific royalty percentage is directed out of the business revenue back to Got Capital until the agreed payback amount on the investment is fulfilled.

What are some of the typical uses for the finance Got Capital makes available? Got Capital does not limit the use of the funds, they can be utilized for any business purpose, some of the typical uses are: Low Cash Flow, Unexpected Expense,

Business Expansion, Seizing Unexpected Business Opportunities

How do you work with businesses directly to ensure they remain viable? We believe that a long-term personal relationship is a key factor in any business’ success. Driven by a genuine commitment to each of our clients, every Got Capital customer is matched with an experienced Got Capital Account Manager. The goal is to provide small business owners with access to funds as their business’ need it while considering the overall business health and ability to grow. Furthermore, our blog section and curated content are updated frequently to make sure business owners always get the inside scoops of the industry.

What is the typical length of repayment? The length of an account is typically 6-9 months and varies, simply because our responsible approach in approving an investment amount and a flexible payment plan schedule corresponds to the business’ overall performance and specific needs for the benefit of the business’ success and growth. Apply today! 020 3900 0664 or visit www.gotcapital.co.uk or see the advert on page 11.

• 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 • Call 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


07538 161544







This 40% Gin is made with Raisthorpe's finest gin with an added twist of fresh lemon. The result is a zesty and naturally sweet lemon gin

The 40% Bubble Gum Gin is uniquely quirky and nostalgic, taking you back to your childhood with a strong flavour and wonderful aroma! Mixes perfectly with Premium Tonic Water.

This 40% Gin is made with Raisthorpe's finest gin with an added twist of orange peel to give a fragrant palate with an orangey zest!

ALSO AVAILABLE: NEW PRODUCT - YORKSHIRE TONIC Six unique tonics, Strawberry & Pomegranate, Apple & Elderflower, Pink Grapefruit, Citrus, Premium and Skinny Premium.

www.raisthorpemanor.com Please call 01377 288295 or alternatively email us at enquiries@raisthorpemanor.com

Profile for CLH News

CLH News #227 August 2019  

Issue #227 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...

CLH News #227 August 2019  

Issue #227 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...

Profile for clhnews