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Editor's Viewpoint
Page 21
Outdoor Leisure
Pages 22-23
Festive Ordering
Pages 24-26
Halloween & Bonfire Night
Page 27
Pages 28-29 Page 30
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Hospitality Technology
OCTOBER 2019
Hospitality & On-Trade Face Business Rates Increase of £37m
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Business groups are urging chancellor Sajid Javid to abandon rate increases in the forthcoming Autumn Budget after it was confirmed they will jump by 1.7% next April. The business rates increase, based on the Consumer Price Inflation (CPI) figure for September, means beleaguered retailers, in particular the hospitality and licensed on-trade sector, face a total £137 million increase next year, the British Retail Consortium (BRC)have said. Real estate experts Altus Group, also say the increase in inflation will see business rates bills next year increasing by £536m across all businesses in England, and predicts that pubs will be hit with an additional £12.8m and restaurants and hotels will both face increases in bills of £9.7m and £14.4m respectively.
It comes after the government’s decision to shut down parliament meant a new law aimed at easing pressure on the struggling high street was scrapped.
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Dominic Curran, property policy adviser at the BRC, said: “The chancellor must take action on rates in the forthcoming budget and scrap ‘downwards transition’, which takes £1.3 billion from retailers and uses most of it to subsidise rates in other industries. Meanwhile, with the retail industry facing store closures and jobs losses, the government should freeze the impending business rates increase.”
The legislation aimed to ensure business rates bills for all commercial premises would be reassessed every three years, rather than the current five-year period. Earlier this year an investigation by Altus Group, following a freedom of information request revealed that councils have sent bailiffs to more than 78,000 businesses including pubs and restaurants across England that have struggled to pay their business rates in the year to the end of March. They were given power to enter properties, seize goods and sell them at public auction in order to settle their debts. Altus said around one in 16 of all business premises faced having goods seized by bailiffs last year, when stripping out those who receive small business rates relief.
(CONTINUED ON PAGE 3...)
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Caterer, Licensee & Hotelier
Editor's Viewpoint
October 2019
Welcome to the October 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 industry’s leading and specialist suppliers! After three years of political turmoil surrounding our decision to leave the European Union, and many comments and contributions in CLH News from industry specialists and observers, I was hoping to use my column this month to comment on a definite decision that we are leaving. EDITOR
Peter Adams
Unfortunately, that is not the case as I am typing this. I have literally left this article to the wire - it is Saturday, October 19 and Parliament are still debating and yet to vote! So, no comment until next month I am afraid and by that time I will have had the opportunity to consult with numerous industry leaders and observers who I am sure will provide us with a comprehensive blow by blow account of how the decision (whatever that is) affects the industry. You may see we have led to date with the story of the rates increases due to be implemented in the Chancellor’s budget next month. As you will see, this follows an announcement late last month of a proposed increase to the National Minimum Wage to be implemented by 2024. To coin a phrase, we live in very uncertain times, and while we hope our decision to leave Europe will lead to prosperous times, the truth is we have no idea! As UKHospitality Chief Executive Kate Nicholls rightly says, any proposed increase has to be subject to economic changes. Of course, the industry, like all industries, wants to attract the best talent and the hardest workers and renumeration has to be lucrative. However, given the current political climate and operational increases, as described on the front page, we have to be realistic and factor in any potential downturn which would affect ability to increase renumeration. On a side note, when I worked in front-line hospitality many years ago (and that was in hotels, pubs and my own wine bar restaurant here in Bournemouth), Halloween was nothing more than a children’s activity. I have to be honest, the period between August and Christmas was always a bit of a dead zone.
Read all the latest news from the licensed industry at
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How things have changed! It is now the second biggest event in the pub calendar after New Year’s Eve and seems to get bigger and better every year. It is very quickly followed by Guy Fawkes (or Bonfire Night as I prefer to call it). Two great opportunities to bring some fun to in these uncertain times, so check out our feature for some hints and tips!
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October 2019
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Hospitality & On-Trade Face Business Rates Increase of £37m (...CONTINUED FROM PAGE 1)
administration and a real statement of intent post-Brexit.
Commenting on the fresh figures, Altus Group’s head of UK business rates Robert Hayton joined the calls for the Chancellor to shake up the system.
The rates hike increases pressure on an sector reeling from high profile closures and creditors voluntary arrangements and follows the chancellors recent announcement that the Government will aim to raise the National Living Wage to £10.50 per hour by 2024, drawing concerns from UKHospitality Chief Executive Kate Nicholls who said:
“With major retail and hospitality businesses reducing their estates and headcount often citing high level of rates as a contributory factor, I urge the Chancellor to take the bold and ambitious step of being the first Chancellor to freeze the multiplier since the national business rates system was introduced in 1990,” he said.
“The Chancellor’s announcement threatens a double whammy of a further unprecedented cost increase for employers and an adjustment down in terms of age, so we will need a clear regulatory framework with an independent review by Low Pay Commission. There needs to be a way to adjust NLW levels to react to economic changes; no fixed end point to
achieving 66% median earnings and mitigation measures. These measures might sensibly include cutting employment allowance and NICs to help low paid workers keep more money and incentivise job creation. “Hospitality is keen to attract British talent and part of that process will be to raise entry level wages. However, the cumulative costs of regulation and taxes over the past three years have wiped a third off the margins of hospitality businesses and this move, if marshalled in too quickly, will hurt business, damage jobs and not just stifle growth but reverse it. The Chancellor wants to be the party of the workers; the Prime Minister, the party of business – the reality is that this country and our economy need it to be both.”
Retail Woes and Brexit Fears Fail to Dent Pub And Restaurant Sales While the retail sector recorded its worst September trading since 1995, Britain’s managed pub and restaurant groups saw collective like-for-like sales grow 1.2% last month, according to latest figures from the Coffer Peach Business Tracker. In contrast, figures from the British Retail Consortium showed total retail sales down 1.3%, with like-for-like trading falling 1.7%, against the same month last year. The BRC blamed uncertainty about a no-deal Brexit for reduced consumer spending.
“Just looking at retail as a barometer of the nation’s well-being, you would be forgiven for thinking we were deeply depressed. But the eating and drinking-
timent set to be severely tested over the coming weeks, operators need to focus on operational excellence with only the leanest and most efficient likely to prosper in such challenging market conditions.”
Pubs had the best of trading during September, with like-for-like sales ahead 1.9%, with restaurant chains also collectively (restaurants and pub restaurants) seeing positive like-for-likes, up 0.4%.
Regionally, outside of London traded better in September, showing like-for-like growth of 1.3%, compared to 1.0% inside the M25. “The figures show generally encouraging trends across the sector; restaurants and bars, London and provinces,” said Trevor Watson, Executive Director, Valuations at Davis Coffer Lyons.
“The warm weather at the end of the month certainly boosted drink-led pubs and bars, which together recorded a 2.6% like-for-like jump in sales. But it wasn’t just about the weather, with both restaurants and food-led pubs seeing growth, if admittedly more modest,” said Chessell. Paul Newman, Head of Leisure & Hospitality at RSM added, “Much to the relief of the embattled pub and restaurant sector, the spectre of a no-deal Brexit seems to have driven consumers to take solace in their local hostelry in September. With consumer sen-
“The comparison with retail illustrates the extent to which consumers are opting for intangible experiences with their disposable leisure spend. This shows a move towards sustainable consumerism—where purchasers shun superfluous fashion goods in favour of experiences and are increasingly looking for sustainably-sourced foods and healthy eating menus, both away from the home and in the home,” said Watson.
Gerald Edelman Launches Its Industry Report For The Bars And Pubs Sector BarGerald Edelman has released its first industry report, which looks at the performance of the bars and pubs sector. This report marks the first in Gerald Edelman’s series of industry reports, which will focus on a different sector each month.
enues next year to reach £19 billion • Since January 2018, the bars and pubs sector has seen significant M&A activity. There have been over 180 M&A deals in the UK in the sector since the start of 2018 • Two of the largest ever pub and bar transactions have been Gerald Edelman’s ‘Hospitality: Bars & Pubs’ report pro- announced in the last few months. vides a review and analysis of how bars and pubs have • Beer is the industry’s key revenue stream, although it performed in the last year. The report focuses on the makes up a smaller portion (expected 32.4%) than in the trends and changes to consumer preferences and covers past four key topics: an industry overview, M&A activity, • Wine consumption at pubs and bars has grown strongly future outlook and threats to the sector. over the past five years and is expected to generate 11% of Key takeaways from the report are: industry revenue in 2018-19 • The bars and pubs industry is forecast to grow 0.7% in rev- • Sales of spirits and spirit-based drinks, or ready to drink
beverages (RTDs), are expected to account for 15.7% of industry revenue in 2018-19 • Food is playing an ever more vital role as drink sales decline and as operators attempt to keep up with changing consumer tastes and increase expenditure per customer Nick Wallis, Partner of Gerald Edelman Deal Advisory, focusing on selling private businesses, stated, “As a business, we continually look for new ways to demonstrate our knowledge and provide insight for business owners and potential acquirers / investors. With Brexit looming, it is paramount that stakeholders remain up-to-date and aware of any obstacles they may have to overcome, as well any opportunities that might present themselves.”
“We continue to see a good appetite for good quality sites in London and nationwide from operators,” added Watson. Total sales across the 58 companies in the Tracker, which include the effect of net new openings since this time last year, were ahead 4.3% compared to last September. Underlying like-for-like growth for the Tracker cohort, which represents both large and small operators, was running at 1.8% for the 12 months to the end of September. This compares to average monthly sales growth in the retail sector of just 0.2% over the last year, which the BRC says is an all-time low.
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“If Brexit worries put the public off shopping on the high street, they don’t appear to have stopped them going out to eat and drink,” said Karl Chessell, director of CGA, the business insight consultancy that produces the Coffer Peach Tracker, in partnership with Coffer Group and RSM.
out numbers paint a very different picture. It may be that pubs and restaurants are providing welcome relief from the constant news of Brexit uncertainty,” Chessell added.
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October 2019
The Drinks Are On The House es allowing suppliers to end the contract where there is a change of ownership. If these exist then you may need to renegotiate or find new suppliers.
WHO’S ON SHIFT? Do you know who will be working for you?
Ed’s got himself a pub. Ed Sheeran that is. Hats off to him. You might think that Ed has got it easier than most. Celebrity status. Famous friends. Alternative sources of income. But hospitality is like the high-street: a tough environment to make money. We’ve seen big operators and famous faces struggle in the hospitality space over the past few years and Ed’s biggest foodie credentials extend to a loyalty card for a famous chicken shop. So, Ed what words of wisdom do we have for you on starting out?
WHAT’S THE PLAN? Have you checked you can turn this into the space you want it to be – whether for live music or alfresco dining? Ensure that there are no restrictions on use of the building under the lease or in the property deeds that could impact your plans. There is often scope to remove or change these restrictions. Check. Nothing kills an opening party quite like the council telling you to stop blocking the pavement.
WHO’S RUNNING THE SHOW? We know you’ve come back for some rest & recuperation after being on the longest ever world tour but how long are you going to be sticking around for, Ed? Choose the management team and directors wisely. Make sure you can hold them to account and, where necessary, replace them easily. If you want to have oversight of certain key financial and operational decisions then make sure there are mechanisms to do so in any governance documentation.
WHEN IS THE BEER ARRIVING? The one thing you can guarantee when owning a pub is beer on tap, right? You might want to check that the commercial contracts you are taking over – for food, beverage, or cleaning services for example – do not contain claus-
Knowing names and faces is all well and good but you need to make sure that you carry out Right to Work checks on all your employees. This means physically checking their identification documents and ensuring each employee has the right to work in the UK. And just because you might change the décor and the menu doesn’t mean you can change all of the staff. Where you take over the premises, the equipment and even just a few of the staff then the TUPE regulations may apply leaving you with responsibility for existing staff and ongoing employment grievances.
HOW DO I GET MORE CUSTOMERS? Register for the soft launch and special offers (and leave your email address).
POST ON SOCIAL MEDIA. Use a third-party booking site (and provide a contact number). This is all great but make sure you have the relevant permission under the GDPR regulations so you can contact these people again with further offers and marketing. The fines for data protection breaches can be bigger and scarier than Saturday night’s doorman.
LOOK AFTER THE PENNIES When it comes to the hospitality business there are a hundred-and-one things to think about everyday so whether an item is zero-rated for VAT purposes is probably low down the list of priorities. VAT can be confusing and it becomes even more nuanced where you are importing produce from outside the UK. Then there is corporation tax, business rates and payroll taxes for employees. Adding to the recipe is the government’s Making Tax Digital initiative. But getting the numbers right is up there with happy customers for running a successful hospitality business. Understand your tax liability, get advice and then streamline how you deal with it.
Philip Leonard is a Trainee Solicitor and Juliet Oury is a Partner at Oury Clark
Staff Costs, Cash Flow And Customer Loyalty Top UK Restaurants’ List Of Challenges New research has found that UK restaurant owners are struggling with staff costs and customer loyalty. Managing labour costs was cited as the top challenge for restaurant owners (61%), followed by cash flow (39%) and maintaining customer loyalty (34%). When asked what they expect their restaurant business to invest in this year, the majority chose hiring and training staff (56%). Givex, the cloud-based customer engagement solution that helps to streamline business operations from end to end, spoke to restaurant owners in the UK to understand their business priorities. Respondents said they expect to invest in takeaway services (47%) and developing loyalty programmes and marketing over the next year (29%), suggesting that restaurant owners see loyalty as an increasing pri-
ority. “It’s not surprising that staff costs and training are priorities, considering the looming Brexit deadline,” says Jurgen Ketel, Managing Director at Givex. “A KPMG report suggests that a quarter of employees in the UK’s restaurant and hospitality industries are from the EU, amounting to some three million workers. Brexit could have a massive impact on labour for restaurants, so it’s important that they upskill the teams they already have.” Ketel continues: “Historically, it has been challenging for restaurants to develop successful loyalty programmes. The rise of delivery app partners doesn’t help with loyalty either, as customers are usually more loyal to the delivery partner rather than the restaurants they order from. In addition, customer data belongs to the
delivery partner, which means restaurants have no way of tracking their customers or engaging with them if they stop ordering from them.” Over a quarter of respondents (26%) said that they don’t currently track loyal customers. Of those who do have a loyalty programme in place (33%), the most popular way to reward customers is with discounts (48%), followed by a free drink or meal (40%) and exclusive events (21%). “Some have built loyalty via discount codes, but this can be a vicious circle – customers then always expect a discount when eating there. This is where POS technology can help. If there’s a system keeping track of a customer’s orders, times they come in and what items are most popular on the menu, it’s much easier to build loyalty programmes around them” Ketel concludes.
Get In The Spirit Of Halloween With These Haunted Locals CAMRA has revealed 10 spine-tingling haunted pubs to visit this month to help get you in the spirit of Halloween. From ghostly tales of headless coachmen to spectral figures and cursed paintings, these pubs are sure to intrigue even the staunchest non-believer and come recommended directly from CAMRA members across the country. The list forms part of the Love Pubs, Join CAMRA campaign which will see individual pub recommendations released each month to encourage more beer-drinkers and pub-goers to support the cause. Recommendations include:
1. Ye Hole in Ye Wall (Merseyside) - one of Liverpool’s oldest public houses built on an old Quaker burial site and boasting at least two spooks. 2. Three Daws (Kent) - situated by the River Thames, it was once a haven for smugglers. There are many tales of strange occurrences in this old, rambling building. 3. Molesworth Arms Hotel (Cornwall) - at midnight on New Year’s Eve a coach is said to be driven into the courtyard by a headless coachman. 4. Nag’s Head (Shropshire) - featured in the Shrewsbury Ghost Trail, it houses a creepy and supposedly cursed painting on the back of a cupboard door in one of its storerooms. 5. Prince of Wales (Glamorgan) - this inn dates back to
the 15th century and is thought to be one of the most haunted pubs in Wales with phantom music, ghostly footsteps and even a spectre that smells like rotten fish! 6. Old George (Tyne & Wear) - a number of eerie encounters have been reported over the years in this historic pub, including a figure in a chair, ghostly orbs, whispering and footsteps in empty rooms and alarms being tripped with no explanation. 7. Viaduct Tavern (Greater London) - built on the cells of an old remand prison, most of the paranormal activity takes place in the cellars, with staff being locked in, weird noises and objects thrown around. 8. Ma Cameron’s (Aberdeen & Grampian) - poltergeist activity reportedly occurs as well as ghostly voices, footsteps and knocking. Known as Bill, Ma’s ghost is certainly an active one and has even turned on a beer tap before! 9. Brewery Shades (Sussex) - this pub offers a huge range of ales and ciders as well as two active ghosts. The haunted upstairs room is even available for meetings – if you’re brave enough. 10. Devil’s Stone Inn (Devon) - taking its name from an ancient local tradition whereby villagers turn over the nearby Devil’s Stone to ward off evil spirits, this 17th-century former farmhouse is said to be one of the most haunted in Britain.
Hospitality Businesses Losing Millions by Shunning Disabled Consumers New research shows UK hospitality and leisure businesses – are losing millions of pounds of revenue every year by turning their backs on disabled consumers.
companies that are improving the customer experience for disabled shoppers. Major names taking part include Sainsbury’s and Intu.
More than 13 million people in the UK – a fifth of the population – are disabled, and a new poll of people who consider themselves to be disabled has revealed that respondents spend on average £78 on hospitality and leisure activities every month.
Mike Adams OBE, Chief Executive of Purple, the disability organisation behind Purple Tuesday, said: “While many UK businesses and organisations are stepping up to the mark and making the changes needed to improve disabled customers’ experiences, far too many are not.
But more than half of respondents are struggling to make purchases of a product/service due to their disability. Disabled young people (aged 16-24) fare the worst – more than three-quarters of them say they have found it difficult to buy goods online or in person due to their disability on more than one occasion.
October 2019
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“This is a huge mistake, not least because by turning their backs on disabled shoppers, they are losing out on millions of pounds of revenue every year.
Some four in five disabled customers say businesses could do more to be accessible – and just 13% say hospitality and leisure businesses are the most accessible to purchase from.
“It should simply not be the case that one in two disabled people struggle to make purchases online or in person. Small changes can make a big difference to the customer experience; we want to help organisations have the confidence to improve their services for disabled people.”
More than half (56%) agreed that improving staff understanding about different disabilities would encourage them to spend their disposable income, estimated to be £249 billion a year.
Disabled consumers told pollsters that inaccessible and unusable locations, poor customer service and a lack of understanding about disabilities were the main reasons they struggled to spend their money.
Respondents state that retail is the most accessible business to purchase from, followed by banking and hospitality/leisure/restaurants. The research comes as businesses and organisations prepare for ‘Purple Tuesday’ on 12 November, a day which celebrates UK
The potential of the purple pound is clear – disabled people say they spend on average £163 on retail per month, £98 on travel, £69 on insurance, £78 on hospitality (such as at restaurants or on leisure activities) and £19 on gym or health activities.
Costly Christmas Warning for Hospitality Sector
other factors are having an impact as operators get ready for the peak trading season,” says Rachel Dobson, managing director of Lynx Purchasing. “Extreme weather, from the spring floods to the summer heatwave in Europe, has affected Both turkey and Brussels sprouts, many crops, and there are various essential components of a traditional other challenges facing meat, Christmas dinner, are forecast to see seafood and dairy.” higher prices in the run-up to the The advice comes as Lynx festive season. Other food items, from lemon for the pre-dinner gin & Purchasing publishes the Autumn/Winter 2019 edition of its tonic to cream for the Christmas pudding, are also in the inflation fir- regular Market Forecast, which offers operators an in-depth look at ing line. pricing and product trends over the “While we’re still waiting for claricoming months, using exclusive data ty on how Brexit, in whatever form gathered from the range of suppliers it takes, will affect the supply chain,
There is likely to be a costly Christmas in store for catering and hospitality operators, as price rises kick in for many festive menu staples, warns buying specialist Lynx Purchasing.
who work with Lynx Purchasing. “All in all, operators who haven’t yet secured the essentials they need for their Christmas menus may find some items in short supply,” adds Dobson. “Even where they have placed firm orders, they’re likely to have higher-than-expected bills to pay when it comes to settling up with suppliers in January. “There is some good news. While there were concerns about the quality of the potato crop, in fact supplies are looking to be up to scratch in terms of quality, as well as good value. Most customers probably won’t object to a few more roast potatoes and not so many sprouts!"
The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, Suite 4, Roddis House, Old Christchurch Rd, Bournemouth, Dorset. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.
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October 2019
Two Out Of Three Tourism Businesses Fear Immigration Reforms May Cause Closures Research released by leading tourism trade association UKinbound and Canterbury Christ Church University shows that the Government’s proposed post-Brexit immigration reforms have the potential to severely destabilise the tourism industry in the UK, putting at risk an industry that contributes £145 billion (7.2% of UK GDP) to the UK economy. The research includes a survey of UK tourism and hospitality businesses, undertaken by Canterbury Christ Church University with Qa Research, which highlights the critical impact that the Government’s proposed immigration reforms could have on the sector post-Brexit. The survey shows that: • 65% said that the proposals would impact negatively on their ability to continue to operate • 71% believe that the proposals would impact negatively on their ability to expand • 75% believe that the proposals would impact negatively on their ability to remain competitive • 68% of tourism businesses cited the limited domestic labour market as the key reason for the continued need for EU workers • 80% of tour operators and destination management businesses cited the lack of home-grown talent with foreign language skills as the driving force behind the need for EU workers
This new evidence-based research will help the tourism and hospitality sector to respond to consultations about future immigration policy when the UK leaves the European Union and free movement ends. It draws from a wide review of evidence, analysis of national workforce datasets and primary research with UK businesses through an online survey and in-depth interviews. As the tourism and hospitality sector is widely known to have a higher than average reliance on EU workers, the research provides a critical lens through which to view the potential impact of a national skills-based immigration system on the sector. The survey of UK tourism and hospitality businesses in the report also highlights how the reporting of the reliance of the sector on EU workers (approx. 10%) is extremely conservative and such national averages mask the realities of many tourism organisations. Nearly one-third of businesses reported that EU workers made up more than half their workforce. Set against the results of the survey, the study shows that: • Shortages of ‘low-skilled’ labour are as damaging to the industry as ‘high-skilled’ • The picture of skills needs is complex and the distinction between ‘high-level’ and ‘low-level’ skills at the centre of the Immigration White Paper appears to have little relevance to the reality of skills gaps and skills shortages across tourism and hospitality.
• The proposed salary threshold of £30k is significantly above the sector’s average salary of £23k for full time workers. • Some locations in the UK will be more vulnerable than others, depending on local labour supply, regional salary levels, significance of the sector to the regional economy and level of reliance on EU nationals. Joss Croft, Chief Executive of UKinbound commented: “This timely research shows that the Government must listen to the tourism industry before committing to an immigration system that runs the risk of forcing businesses to close throughout the UK. “Our tourism industry is vital to the UK economy and EU workers are crucial to ensuring that this success story continues. We have a skills shortage in the UK, caused not least by low levels of language skills and a lack of interest amongst UK nationals in the sector. “The Government must, as a first step, ensure that language skills are recognised as a key skills shortage and ensure that any future immigration system is rooted in what actually works and not in populist soundbites.” Following on from the publication of the research, UKinbound and other industry associations are calling for:
Proposed Increases to Living Wage in Line with Current Wage Inflation
• Language skills to be added to the occupation shortage list and be exempt from immigration restrictions • If any salary threshold is proposed that it be regionally set to take into account lower salaries in key tourism hotspots such as the Lake District • Quarterly independent reviews to ensure tourism sectors are not adversely affected Dr Karen Thomas, Director of the Tourism and Events Hub, Canterbury Christ Church University commented: “The uncertainties surrounding the Brexit negotiations and the consultation over the Immigration White Paper with the emphasis prioritising ‘highly skilled’ and ‘skilled’ labour migration, have intensified the concerns over the likely shape of the UK’s immigration system after the end of Free Movement. “EU workers constitute a vital labour pool for tourism and hospitality businesses. Our research demonstrates that national reporting of the reliance of the sector on EU nationals masks the realities of many tourism and hospitality businesses in terms of the scale of reliance, and the significant variations in sub-sectoral, occupational and regional experiences. We have identified a wide range of factors which together with a higher than average reliance on EU workers places the industry in an extremely vulnerable position when faced with the end of Free Movement post-Brexit.”
“In the face of this aggressive period of wage inflation, and with the potential for accelerated increases on the horizon, it’s imperative that operators are looking at ways to offset costs through productivity programmes and smarter scheduling.”
Following the Chancellor’s announcement that the National Living Wage (NLW) will increase to £10.50 by 2024 for all those aged 21 and above, the latest data from software provider Fourth reveals that current average hourly wages in the hospitality industry are on track to hit £10.60 over the next five years.
This erosion can be attributed by a desire from companies to attract and retain the best talent in the industry, regardless of age; while an increasing number of companies have also introduced pay parity across their business for workers of all ages.
The average pay of those aged between 18-20 is £7.88 – £1.73 higher than the current threshold of £6.15.
Since the start of the year, around half (49%) of workers leaving the industry are from the EU, whilst the proportion of EU workers starting work in the industry is down from 46% to 43%, making a variance of around 6 percentage points.
According to the data from Fourth for the leisure and hospitality industries, hourly wages for workers in the hospitality industry have consistently outstripped the annual NLW legislative increases since its introduction in April 2016, with hourly wages growing annually by around 4%.
Mike Shipley, Analytics & Insight Solutions Director at Fourth said: “The actual average hourly wage in the industry has been consistently tracking ahead of the annual legislative increases, since its introduction in 2016, and if we continue at our current rate of inflation we are on track to meet the target figure of £10.50 for over 21s within five years.
Analysing average wages by sector, the results show that workers in quick service restaurants, a sector with a high bias of EU workers, continue to command the highest hourly wage, at an average of £9.85, whilst the average wage of £8.75 in pubs is ahead of that paid to restaurant workers, which stands at £8.52.
“That said, we live in unpredictable political times, and more aggressive wage inflation policy from other parties, such as Labour who propose reaching the headline figure of £10.50 as early as 2020, would require a significant uplift in current wage levels, which would be untenable for many businesses.
The statistics show that EU workers’ average hourly wage, £8.70, is higher than that of workers from the UK (£8.19) but lower than those from the rest of the world (ROW), £8.98. These figures encompass the large numbers of EU and ROW workers currently employed in skilled back of house roles.
A significant point in Sajid Javid’s announcement, was the lowering of the age threshold for the £10.50 band from over 25 year olds, to those over 21 years of age. The statistics also reveal this will have little impact in the hospitality industry, which has experienced a steady erosion of the actual wage gap between these two age cohorts, which has remained around 2% for the past six months, currently sitting at £8.55 and £8.70, respectively.
The statistics have been mined from Fourth Analytics data on the hourly pay of thousands of hospitality workers and represents the restaurant, QSR and pub sectors. The data also reveals that all age cohorts are currently earning higher than their respective bracket and the gap between the hourly wage of age brackets has shrunk further.
While this latest spike in the National Living Wage is unlikely to drastically impact the sector, businesses will be more concerned about the potential impact of Brexit on the supply of labour. The statistics reveal the potential for further wage pressures on the horizon, with a reduction in the number of EU worker in the industry, which currently make up 46% of the industry workforce.
October 2019
Aperitifs Add Fresh Fizz to Cocktail Market Rising interest in aperitifs is driving cocktail sales to new heights, CGA’s latest research into the drinks market reveals. The new edition of the Mixed Drinks Report shows that cocktail sales continue to surge, with sales by volume and value up by 8.8% and 9.9% respectively in the last 12 months. While traditional cocktail mixes continue to deliver the bulk of sales, a proliferation of consumers’ tastes is creating new opportunities around eating-out occasions. CGA’s figures show that aperitif sales have grown 12.5% by volume in the last year, and nearly half (47%) of those drinking cocktails with food now find the idea of an aperitif very appealing— up by seven percentage points in the last year alone. The resurgence of aperitifs and digestifs reflects the growing popularity of cocktails on food-led visits to the on-trade. Restaurants have
seen their value of sales increase by 13.8% in the last 12 months, well ahead of the industry-wide average. The Mixed Drinks Report also uncovers consumers’ latest preferences on spritzes—a drink that nearly three quarters (71%) of cocktail drinkers now say they would choose at least occasionally when they are out. But there is significant diversification in the spritz sector too, with liqueurs, rose wine and flavoured syrups among many other components cited by consumers. This reflects drinkers’ thirst for new flavours and styles in spritz drinks— especially at the lower-alcohol and healthier end of the category. And while CGA’s research shows that major brands dominate the aperitif market, dynamic new offers and innovations from existing operators are rapidly evolving the sector. Mixes featuring whisky, gin, vodka and limoncello have been among those emerging to compete for cocktail drinkers’ spend over the summer.
CLH News
7
Introducing Proper Bar Snacks by SCT
Bidfood’s Christmas Gift Campaign is Back for Another Year! Bidfood’s award-winning Christmas Gift campaign is back for a third year to reward dedicated hospitality staff who sacrifice spending Christmas with their families to make the holiday season special for others. Christmas is a special time of year for family and friends to come together to celebrate, and with 93.4% of hospitality workers accepting that there is a chance they will need to work over the festive period , Bidfood is giving back to these dedicated workers by giving them a special Christmas gift to enjoy post-Christmas. Recognising this sacrifice, and that 40% of those working over Christmas admit to feeling guilty about not spending this time with their families , Bidfood want to give the gift of quality time for those working in the industry to enjoy with their families celebrating after the Christmas season is over. Each winner will enjoy dinner at a restaurant of their choosing with their family, and a surprise Christmas Gift once the busy period has passed. Bidfood is calling on the industry to nominate** dedicated individuals in their outlets who will either work on Christmas Day or Boxing Day this year (and/or worked last year), that consistently go above and beyond to make Christmas time special for thousands of others. Four winners, one from each of the following categories, will be revealed on Monday, 2nd December.
Categories include:.
• Accommodation: hotels, B&B’s, hostels, pubs with accommodation etc. • Care: hospitals, care homes, hospices etc. • Foodie outlets: restaurants, pubs, cafes, bars etc. (includes QSR and B&I) • Charities/other: includes all charities supporting the needy by giving them a place to stay and food and schools/universities Commenting on the campaign, Bidfood’s Group Sales & Marketing Director, Andy Kemp said: “I’m delighted to announce the return of our award-winning Christmas Gift campaign. “Not only does this campaign reflect the hard work, dedication and importance of our industry over the Christmas period, but it highlights some truly heartwarming stories. “There are so many that sacrifice their own family time to serve others every year, so we wanted to say thank you to some of those standout individuals in our industry for their hard work and contributions.” Entries are open from Monday 21st October to midnight on Monday 15th November and can be made online at www.bidfood.co.uk/christmasgift
Based in Dorset, SCT & SCT LIMITED is a family-owned and operated company serving the whole of the UK. They provide high-quality snacks to retail and trade customers, including pork crackling and nuts. They have been creating these products for more than 10 years, and they are proud of the service that they are able to offer.
**Entries are open to those individuals that work in outlets who are involved in the preparation or serving of food and beverages. Full terms and conditions will be listed on the website once voting goes live.
The recipes have always stayed in the family, and this is how they are able to create their quality products.
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Caterer, Licensee & Hotelier
October 2019
Re-Negotiating Your Rent – What Operators Need To Know To Get It Right Comment from John Deane, Partner, Gannons Solicitors It’s a fact. The majority of restaurant operators are spending more than they can afford on rent and rates. In their latest report, leisure and property agent Cedar Green Group states operators are seeing turnover hit by an average of 21% just on rent - an increase of 16% on the previous year. The Group says historically, 12% of turnover is the maximum rent restaurant businesses can afford. However, current statistics show a completely different story, with the industry suffering rent hikes of 70% over the last five years and 140% over the preceding decade. Has hospitality now reached breaking point with commercial landlords? What can restaurant operators do to secure sustainable leases in such a precarious landscape?
Here are 10 key tips for operators looking to re-negotiate their rent in a difficult climate:
AT THE START 1. Often a restaurant lease has been inherited from the previous occupant of the premises, which means the lease terms have already been agreed with the landlord. If a new lease is being offered by a landlord, it presents an opportunity to negotiate terms. Leases for 20 years or more were commonplace in the 1980s when rent reviews were usually every five years. Today operators prefer flexibility and are less willing to be tied into leases for 20 years, which means shorter leases are more commonplace. We see many five-year terms. Five-year rent reviews are also still common but with lease terms generally getting shorter, we sometimes see reviews arranged for every three years. Ideally an operator should try to negotiate a five-year lease with no review of rent.
2. Operators should aim to negotiate a rent-free period and a tenant’s break-clause – the latter enables a rental contract to be broken early and ideally should be actionable, for example, halfway through a five-year lease. If the landlord requires a 10-year lease, operators might request two break-clauses for the period. It’s fairly common for break-clauses to be linked to rent review dates too so that if an operator is unhappy with the rent payable as a result of the review, they may exercise the break-clause and end the lease. It’s about establishing as much flexibility as possible to contain future liability. 3. When negotiating conditions, restaurant operators should ensure the lease contains the appropriate type of rent review (some examples are market rent, indexation and turnover rent) and the procedure for operating the review and final determination if no agreement can be reached. Whilst upwards-only rent reviews are of course popular with landlords, they are potentially unfair to tenants if the market falls. Upwards-only reviews are slowly becoming less common so do remember, as an operator, you have the right to request terms that state rents can, on review, be decreased as well as increased – a useful tool for protecting against unknown events in the future. 4. A tenant in financial difficulties might look to let all or part of their premises at a rate under the market value to minimise losses. However, many leases contain provisions that prevent underletting of part of the premises and also state the rent on an underlease of the whole of the premises cannot be less than either the market rent or the rent currently payable under the lease, whichever is higher. Where the market value of the property has dropped below the current rent, it will be almost impossible to find someone willing to take an underlease, which means that as a tenant, the operator would be paying the whole of a rent that no longer reflects the market value of the premises. It is worth trying to negotiate a relaxation of such restrictions so that if financial difficulties arise, underletting is a viable option.
Consumer Expectation Of Food Quality Increases The latest data from leading online review specialist, Feed It Back has revealed consumer expectations around food quality in pubs and bars have soared between February and September 2019.
time period. The restaurant sector has seen a spike in complaints around value for money, with the percentage share of negative reviews increasing by 3% - from 9% to 12%. This is reflective of the latest data from Barclaycard , which shows that overall consumer confidence remains low, as they are more wary about spending with the increased uncertainty in the run up to Brexit.
Through an in-depth analysis of reviews across the pub and bar sector, statistics show that negative reviews left around food quality have increased by 10% - rising from 8% to 18% over the last seven months. Food quality is now the leading reason for negative feedSpeed of service remains the biggest gripe back in the sector – overtaking speed of servfor restaurant customers, with 21% of negaice, which now sits at number two, accounting tive reviews in September 2019 relating to for 17% of negative reviews over the same
LOCATION, LOCATION, LOCATION
quarter now fall outside this protection.
5. Flat Iron recently closed its Notting Hill branch, citing not only a rent increase but also the impact of poor transport links to the location. There are many other premises that will have their own pain-points but if a site appeals to an operator in every other way, it shouldn’t immediately be ruled out on one sticking point. If a property might be difficult to let because of a transport issue, like the case with the Flat Iron site, there are legitimate grounds for a new operator to use any negative factors in the lease negotiation process. Perhaps the poor transport links could be offset by a decrease in rent to cover the reduced footfall. All the aspects of regular due diligence should be in play, and a prospective leaseholder should attempt to speak to the present or previous incumbent of the lease to establish any fundamental issues.
THE FINER DETAILS
A PRIVATE MATTER 6. It’s important for restaurant operators to look out for their own interests when negotiating a lease. There doesn’t appear to be any kind of regulatory reform on the horizon that could help to contain commercial rents, and indeed this is not somewhere a government would generally attempt to enforce control, given the general view that, in the private sector, market conditions should prevail. It’s therefore up to the operator to ensure they get a fair deal. 7. Some industry commentators believe tenant security is diminishing as many landlords seek to bypass the security of the 1954 Landlord & Tenant Act. Broadly speaking, the Act gives business tenants a degree of security by giving them the right to renew their lease based on the same terms as the original (except for rent) unless the landlord intends to occupy the premises itself or redevelop the premises. A landlord may also stipulate that a lease is excluded from the protection of the Act – in practice, many landlords will market a lease on the basis that it is excluded and in fact, more than a
wait times. Despite staying at the top spot, negative feedback around speed of service fell by 4% since February 2019 - now accounting for 17% of all negative reviews in the sector. Commenting on the insight, Feed It Back’s CEO, Carlo Platia said “It’s really interesting to see such a dramatic spike in consumer expectations of the food offering in pubs and bars, particularly in such a short space of time. This increase can be partly attributed to the fantastic range of choice in the UK eating out market. “With ever evolving consumer demands, it’s imperative that operators are doing all in their power to adapt, and make the necessary tweaks to their offer. Technology, data and insight allows them to do this accordingly.”
8. Operators need to have their wits about them when negotiating and checking the terms of a lease. In addition to speaking to the landlord about a new contract, restaurant operators buying an established business with an ongoing lease should look closely at how they can sustain or improve turnover in that location. Apart from the customer base and the accounts, a potential buyer should consider website traction, any presence and reputation on service providers such as OpenTable and TripAdvisor, and its social media accounts. It might not always be a case of can the new operator improve on those metrics, but at first, can they even maintain the standard that has made the business so attractive in the first place? These areas can significantly affect whether a concept thrives or fails, and should be an important part of an operator’s due diligence upon entering a new lease. 9. It goes without saying that restaurant operators should take the advice of agents on commercial terms, a solicitor on legal conditions and a surveyor on the state of the building repair. It’s also wise to consider obtaining professional quotes for the cost of any refurbishment or fit-out the operator will need to do before trading as this can help to negotiate lease costs. Only then should an operator consider entering into a rental contract. 10. A surveyor’s input is also useful when drawing up the terms for exit. Operators must establish at the outset what the landlord expects at the end of the lease and the condition in which the building must be left. The surveyor can prepare a schedule of condition as part of the negotiation process which could be attached to the lease as evidence of the state of the premises when the lease was granted, for referencing compliance with the operator’s repairing obligations when leaving.
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October 2019
Sports Pubs in Battle with “the Sofa” When it Comes to Live Sports Viewing! The sofa remains the main competition for sports pubs and bars, with 87% of consumers choosing to stay within the comfort of their own home to watch sport. The new survey, commissioned by Stonegate Pub Company and Molson Coors, explored consumer habits and concerns regarding sports in the on-trade. The findings revealed 38% of British consumers (25.3 million people) watch live sport either at the event or on television. Despite being a sport-loving nation, the study highlighted that the sofa remains the main competitor for pubs and bars, with 87% of consumers choosing to stay within the comfort of their own home to watch sport. All the findings where revealed this week at a roundtable, where experts within the hospitality industry debated emerging trends. According to 36% of consumers, atmosphere is the most important driver when choosing a venue to watch live sport. 35% of people look for ultra HD screens when making a decision and 38% confirmed value for money is what informs their choices. Almost a third of those surveyed said that the look and layout of the venue would impact their decision (32%), with a quarter (24%) stating the variety of food and drink available is a key factor when choosing a location. Based on the survey results, with live sport being a huge focus for the business, Stonegate have developed a six-step process to ensure they win the war against the sofa, enhancing the viewing experience and enticing sports fans into their venues to watch the live action. Applied to over 770 venues nationwide, Stonegate Pubs are already seeing huge wins from the new approach.
CLH News
The process starts with getting the basics right, offering a safe environment, great sports service and the right screen location to avoid obstructed vision, all factors that ranked high in customers’ responses. Pre-booking offers another key opportunity, with 14% of consumers now pre-booking before visiting a venue to watch live sports and 71% of them declaring they would likely return to the venue and pre-book again. Top factors encouraging pre-bookings are guaranteed seats (45%), exclusive drinks deals (44%), meal deals (31%) and table service (21%). While football remains the number one sport for the on-trade, interest in niche sports has grown exponentially and offers an opportunity for venues to differentiate themselves from other sports sites. 70% of UK consumers stated they follow sports such as NFL American football, NBA Basketball, Darts and Women’s football. Stephen Cooper, Sports Marketing Manager at Stonegate Pub Company, said: “This research has offered true insight into sports in the on-trade and has highlighted numerous ways in which we, as an industry, can improve the experience for customers. Sports lovers want venues to be fan-friendly zones where they can watch live sports with fellow supporters. Our venues have always been synonymous with sport, but this study has informed how we can be even better. One such example is the launch of our brand-new sports app, which highlights nearby venues that show live sport, bringing fans together and building a strong sporting community.”
Newly Re-Opened Pub in Kendal Wins National Cider Award The New Union pub in Kendal has scooped CAMRA’s prestigious National Cider Pub of the Year Award for its wide array of real ciders and perries available. Nestled on the fringe of the Lake District, this ‘no-nonsense’ pub is a popular community hub hosting a weekly quiz, fortnightly music nights, carol singing, live music and whisky tastings. It works closely with Kendal businesses to offer local produce and boasts ‘great beer, good craic and a friendly atmosphere’ and re-opened just two years ago following an untimely closure.
The presentation to the New Union will be on the 1st of October at 1.30 pm to kick off CAMRA’s ‘Cider Month’, a month-long promotion of real cider and perry production. CAMRA members will be organising hundreds of events to cel-
ebrate one of their favourite drinks as producers across the country prepare to harvest apples. Phil Walker from the New Union said: “I’m absolutely honoured that The New Union has won CAMRA’s National Cider Pub of the Year Award. To go from opening the pub just two years ago to being able to compete against the finest cider pubs across the country makes me incredibly proud. “I want to say a massive thank you to the judging panel for selecting the New Union and to our loyal customers here in Kendal who have helped us get where we are today.”
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Community Pubs Booming Against Backdrop of Closures ACROSS the UK more shops and pubs than ever are now in community ownership and are bucking the national trend of rural closures. By the end of 2018 there were nearly 100 community pubs trading across the UK – with 11 opening in the previous year alone. Meanwhile 16 new community owned and run shops started trading – bringing the national total to over 360. Community pubs have a 100% record of survival with none having ceased trading since records began. Around £3.5 million was raised by 11 newly opened community pubs in 2018. Community shop numbers also increased by 16 nationally in 2018 bringing the total to 363 open for business boasting a volunteer workforce around six to seven thousand nationally. The survival rate of community shops is 94%, compared with an estimated long term survival rate for all small UK businesses of 44.1% (Source: Office for National Statistics). The figures are published in The Better form of Business reports produced by the Plunkett Foundation – an organisation which supports rural communities across the UK to tackle the issues they face through community business. The reports were funded by Power to Change, the independent trust supporting community businesses in England. James Alcock, Executive Director of the Plunkett Foundation, said: “These figures come out at a time at which we are seeing real challenges to rural communities with widespread closures of pubs and the loss of rural shops. “The reports show that community businesses are often the answer to these challenges – and it is heart-warming to see the quite remarkable continued success of the community business model. For pubs we can see an extraordinary one hundred per cent survival rate. At the same time the Plunkett Foundation reports show communi-
ty shops have a healthy rate of growth. “Both pubs and shops in rural areas can be a lifeline to the people they serve. The issues of isolation and loss of amenities are well known – and the reports show that community businesses do so much more than just being a pub or a shop as they tackle these issues. Community businesses are breathing new life into rural communities across the UK.” Community shops are now offering a range of services including training and employment opportunities, whilst continuing in their core role of selling often locally sourced produce. Across the UK community pubs are hosting a whole kaleidoscope of events – from music performances to pop-up cinemas and poetry readings to meeting rooms as well as serving their community with traditional pub pastimes such as pool, snooker and darts. Vidhya Alakeson, Chief Executive at Power to Change, said: “Community shops and pubs are very often a lifeline for the people they serve. Like all community businesses, they offer tangible benefits to the community through anything from lunch clubs, free space for community groups, training and volunteering. I am delighted at the success of community pubs and shops outlined in these reports, particularly in the face of an incredibly tough economic conditions.”
The key findings of the reports:
Community Pubs – A Better form of Business 2019 In 2018: • The community pub sector grew by 13% with 11 new pubs opening during the year • 95 known community pubs in total were trading across the UK at the end of 2018 • 148 new enquiries to the Plunkett Foundation were received from communities exploring community pub ownership • Approximately £3.5 million was raised by 11 newly opening community pubs • The average cost of purchasing a community pub during 2018 was £337,300 • Over half of all capital required from the start-ups was sourced from community shares • No community pubs ceased trading, maintaining a 100% survival rate
October 2019
CLH News
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What Pizza Express’ Debts Can Teach Businesses About Hospitality Marketing Pizza Express fans would have been devastated to hear their most recent announcement; despite the love we have for their dough balls, it seems that Pizza Express are in a whopping £1.1bn debt pile. It’s been suggested that Pizza Express’ struggles reflect the changing preferences of UK consumers; despite it’s great taste, the iconic Sloppy Giuseppe is no longer making the cut… millennials for instance have become increasingly passionate about supporting independent and local businesses, most notably including restaurants that have a particularly ‘Instagram-able’ edge. From Pizza East to Franco Manca and Moto Pizza, they look for a unique twist, whilst comparing Pizza Express to the ‘McDonalds of the pizza world’… which isn’t great. Meanwhile, new-age food delivery services like UberEats and Deliveroo have truly transformed the way we think about food. Steering customers towards the comfort of their own homes, it seems the market is becoming engulfed by trendy alternatives and the ease of mobile delivery. There’s a lot to be learned from Pizza Express’ mounting debts, especially by hospitality businesses. Using this insight to hone your own marketing strategy would be an undeniable advantage; from adjusting your social media approach to tailoring PR campaigns, it seems we need to reconsider how we can best approach consumers. To help you understand the lessons we ought to learn from this saddening development, VB Hospitality’s Marketing Manager, Amy Spooner, outlines the most important things to consider:
1. CONSTANTLY REFRESH YOUR MARKETING STRATEGY. For any business to thrive, it needs to consistently monitor and refresh it’s marketing strategy. Never settle for a plan that’s working ‘just fine’, because in time it’s likely this mediocre success will be a significant disadvantage… Evaluate everything from your PR processes to your company’s website efficiency, blog posts, email marketing techniques and more. All of these components are vital ingredients within any successful marketing campaign. If you find that something’s working particularly well, run with it! If anything, consider how you can maximise this success, planting the technique in all of your digital marketing beds. For example, if you find that one particular dish is sparking better engagement on Instagram, then it’d be worth centering a blog post around this meal too. Meanwhile, if a press angle has been taken up by several journalists, then be sure to incorporate this topic into your blog and social media posts. Key word consistency will greatly enhance your SEO! Meanwhile, if you’ve found that something isn’t quite working, for example if, as a restaurant, Twitter isn’t generating much engagement, then consider how your time can be better used. Invest more heavily in your Instagram content, prioritising the channels your customers prefer.
2. USE SOCIAL MEDIA TO YOUR ADVANTAGE. Social media has become an essential tool for every business;
with young peoples’ entire lives largely centered around what they see online, it’s important for your business to have a strong presence. Consider which platforms would best compliment your hospitality business and spend time growing your following. By conducting ‘following sprees’ and posting daily, your content will reach thousands of possible customers. Social media influencers are also incredibly influential, so consider having them visit you, trying your goods! These reviews will be trusted by their dedicated followers, making them a review source worth investing in. Pizza Express rarely collaborate with social media influencers, especially in comparison to other social media-savvy chains, including Byron and yes, even McDonalds! After collaborating with Love Island’s Chris Hughes, they made it clear they were updating their strategies.
3. YES, IT’S IMPORTANT WHAT YOUR COMPETITORS ARE DOING! The hospitality industry is rife with competition; the market is incredibly over-saturated meaning it can be difficult to set yourself apart from other hospitality businesses. Whilst you might not want to spend time tracking the progress of competitors, instead focusing on your own strategies, it is important to know what they’re doing. Pizza Express clearly haven’t tapped in to the successful moves of their closest competitors in many ways, for example we’re yet to hear of a ‘bottomless brunch’ announcement or ‘pizza by the slice’ offer, something millennials are going crazy for! A move that arguably contributed to their declining profits.
4. ENGAGE WITH YOUR TARGET AUDIENCE. To make a lasting impression with your customers and potential customers alike, it’s important that you’re engaging. From the outset people will know that you value and listen to your guests; any hospitality business with a reliable approach to customer service will be more inclined to find success – people prioritise their food and want to know that they’re investing in a considerate, high-quality service. Pizza Express don’t even have an Instagram account, meaning they’re not actively engaging through the platform at all. In an industry that relies heavily on the appeal of ‘Instagram-able’ dining experiences, it’s clear where they’re falling short.
5. MIX UP YOUR MENU. Pizza Express have several iconic dishes that customers continue to enjoy; as aforementioned, their dough balls and Sloppy Giuseppe pizzas are, quite frankly, mouth-watering. However, with the likes of Franco Manca offering interesting new flavours on a regular basis and ‘pizza by the slice’ restaurants like Chelmsford’s Moto Pizza allowing customers to try a limitless number of new flavours, their predictable menu will have contributed to their downfall. As a hospitality business, exciting menu announcements should have a central position within your marketing strategy. Something you can mention in your blogs and on social media, this’ll incentivise new customers to try all that you have to offer! For more advice, visit www.vbhospitality.com.
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Caterer, Licensee & Hotelier
October 2019
Beer Confirmed as Britain’s Most Popular Alcoholic Drink Beer has been confirmed as Britain’s favorite alcoholic drink, according to new research and data published by the British Beer & Pub Association in its new 2019 Statistical Handbook – a ‘must read’ for anyone with an interest in the UK drinks sector. Using data provided by HMRC, the BBPA conducted analysis which found that in 2018, 8.5 billion pints (48,559,000 hectolitres) of beer were sold in the UK – more than any other alcoholic drink. In comparison, 7.4 billion 175ml glasses of wine (the equivalent to 12,901,700 hectoliters) and 1.2 billion pints of cider (the equivalent to 6,804,000 hectolitres) were sold over the same period. Data collated by the BBPA for its 2019 Statistical Handbook also found that 100 new breweries opened in the UK in 2018, taking the total number of UK breweries to 2,530 – an increase of 2,030 breweries since the year 2000. The BBPA says that although beer is the best-selling and most popular alcoholic drink, it is overtaxed. At present, Brits pay a staggering 11 times more beer duty than drinkers in Germany or Spain – paying 54 pence in beer duty on a 5% ABV pint of beer. This is despite beer being vital to the UK’s manufacturing sector, with 82% of the beer brewed in the UK being
drunk in the UK. Combined, pubs and brewing create almost 900,000 jobs in the UK. For pubs alone, 7 in every 10 alcoholic drinks sold are beer, making beer tax a particular burden. The BBPA is therefore continuing to back the Long Live the Local campaign, led by Britain’s Beer Alliance. The campaign is calling on the Chancellor to cut beer tax at the next budget to support community locals who sell a higher proportion of beer, making them particularly sensitive to beer tax hikes. Alongside this, the BBPA is also campaigning to reduce high business rates that also disproportionately affect pubs. Brigid Simmonds, Chief Executive of the British Beer & Pub Association, commented: “It is clear from these numbers that beer is the most popular alcoholic drink, but it is without doubt overtaxed. In fact, we pay 11 times more beer tax than Germany or Spain. Because the public finances assume an RPI increase every year, we also face another tax hike on top of that in the next Budget. “Should tax on a pint continue to rise then drinking in the pub will no longer be affordable for many British beer drinkers, meaning pubs will continue to close. This is why we are backing the Long Live the Local campaign, calling on the Chancellor to cut beer tax and support local pubs.”
Essential Cuisine Makes Donation to Mark Mental Health Awareness
Essential Cuisine Head of Marketing Ben Forbes has handed over a cheque for £1,400 to Hospitality Action Chief Executive, Mark Lewis. The amount is symbolic of the 1 in 4 people to experience a mental health problem in their lifetime*, and part of the company’s Mental Health Awareness Week (13-19 May, 2019) activity, which saw members of its chef brigade open up about their own struggles.
Ben said: “Hospitality Action works tirelessly for the good of the industry and so we’re proud to continue our support by way of this donation. Mental health
and wellbeing in working kitchens are of such high importance – it’s crucial we get people opening up and talking about their experiences, and that we signpost them to organisations like Hospitality Action so they can get the help they need.”
To find out more about the work of Hospitality Action, visit: www.hospitalityaction.org.uk To read about the experiences of the Essential Cuisine chefs, visit: https://www.essentialcuisine.com/blog/mental-healthawareness-week-2019-essential-cuisine-chefs-open-up/
October 2019
CLH News
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Caterer, Licensee & Hotelier
October 2019
October 2019
Blanket Calorie Cap an Impractical Imposition On Business, Says, UKHospitality A calorie cap per serving of food and drink sold by the out-of-home sector has been proposed by professor Dame Sally Davies as part of suggested new measures aimed at tackling childhood obesity. Dame Sally has published her final commissioned report focusing on childhood obesity and called on the government and industry to work together. The report was agreed and written while Dame Sally was chief medical officer for England. She stepped down earlier this month with professor Chris Whitty taking over. UKHospitality, the single, authoritative voice for the hospitality sector, has, however warned against the introduction of a calorie cap for out-of-home food and drink. Among the proposals are a calorie cap per serving of food and drink sold by the out-of-home food sector and a review of VAT rates on food and drink. UKHospitality Chief Executive Kate Nicholls said: “A blanket cap on calories for all portions of food and drink consumed out-of-home sounds like a knee-jerk, impractical and unfair measure. We are supportive of
Launching on October 1st, the campaign aims to fight plastic pollution and fatbergs by encouraging people across the country to make small changes to their waste disposal habits in kitchens and bathrooms for the whole month, helping them establish new routines that will be better for their drains and for the environment as a whole.
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measures to tackle childhood obesity, but a cap on all portions clearly removes choice for all customers irrespective of age. Such a cap would cause problems for businesses, not to mention the obvious reduction in choice for customers and restricting of personal freedoms for adults who should be able to choose for themselves. “We certainly welcome the opportunity for the hospitality sector to work with the government to tackle childhood obesity. Promoting healthier attitudes to food and drink is important for hospitality businesses. Many businesses have been working hard to cut calories from their menus and provide greater choice for customers and we are keen to continue that work.
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“Reducing the rate of VAT for healthier options on menus could be a good way to promote healthier choices. We would certainly be interested in exploring options to reduce costs for businesses providing healthy food and drink for customers. Many businesses have been hammered by increasing costs, so making it cheaper and easier for them to provide healthy options would be a good move.”
50 Litre Tank Solid Oil Heater 2 Way Hot Oil Pump Dual Filter Media System Heavy Duty Motor
Utility Companies Urge Pubs, Restaurants And Bars To Join Unblocktober The World’s First Awareness Month To Fight Fatbergs • 44% of British people admit to pouring fats, oils and grease (FOG) down their drains • According to Thames Water, 90% of London restaurants are contributing to the creation of fatbergs • Launching on October 1st, the campaign aims to fight plastic pollution and fatbergs by encouraging people and businesses across the country to make small changes to their waste disposal habits Lanes Group and UKDN Waterflow has launched Unblocktober - the world’s first awareness month aimed at protecting the UK’s sewers and seas, is launching - and it’s not too late for businesses and individual householders to join the thousands who are already involved in this ground-breaking initiative.
CLH News
Data from UKDN Waterflow shows that 44% of British people, including chefs and hospitality workers, admit to pouring either fats, oils, sauces or grease (FOGs) down their drains, with the resulting blockages doing significant damage to the UK’s waterways.
Portable / Castors Typical Servicing Intervals 4 Years Dimensions: 77.5cm (H) x 43.5cm Size: (W) x 67.5cm (L) Weight: 50kg (Empty)
Well over 1,000 participants - a combination of individuals and organisations - have signed up to tackle these trends. Lanes Group, the creators of Unblocktober, are urging those who are still interested to join these numbers by signing up to take part this week. The campaign has been backed by the national Love Water initiative, which includes over 40 organisations and is jointly spearheaded by the Environment Agency and Water UK. It is also officially supported by leading industry organisations such as Thames Water, Southern Water, Yorkshire Water, The Future Water Association, The Rivers Trust, United Utilities and many more. To sign up and find out more information about Unblocktober, visit unblocktober.org or ukdnwaterflow.co.uk/unblocktober-how-to-get-involved/.
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Caterer, Licensee & Hotelier
October 2019
Healthy, Ethical and Loyal: That’s the New Student Market As freshers’ weeks draw to a close in university towns and cities across the UK, CGA data has revealed there is more to students’ eating and drinking-out behaviour than meets the eye. Student lifestyles usually conjure up images of cheap drinks and nightclubs as much as libraries and lectures. For some, this is still an accurate picture: one in eight (13%) go out for a drink more than three times a week, compared to a population-wide average of one in ten. But there have been stark changes in habits that suggest these student stereotypes are out-dated. They are on average drinking less, and are more likely to be followers of fashion than pioneers. CGA’s BrandTrack shows that well over a third (39%) of students go out for drinks less frequently than monthly—a jump of seven percentage points in just four years. Numbers going out weekly have gone the other way, slipping from 41% to 33%. What’s more, one in five (19%) students say they are teetotal— substantially more than the 12% of the total population. Fewer than half (43%) drink alcohol weekly, in or out of the home, compared to 61% of the total population. This sharp swing in trends reflects a shift in the psyche of students and their millennial and Generation Z counterparts. For businesses across the out-of-home eating and drinking market, this brings new challenges—but if
they can align their messaging, products and values to the new dynamic, it offers big opportunities too. But to take advantage, brand owners must realise that not all students are the same. CGA’s MATCH segmentation service reveals important nuances in attitudes and behaviours in the eating and drinking-out markets, and suggests that contrary to what some might think, students are more likely to follow trends than set them. They predominantly fall into MATCH’s ‘Confident Conformists’ or ‘Mainstream Minded’ segments, with just 6% classified as ‘Trending Tastemakers’. They also under-index for key segments like ‘Sparkling Socialisers’ and ‘Business Class Seekers.’ Many students prefer to stick to mainstream branded restaurants, pubs and bars, and are less likely than average to choose premium options in drinks categories. A much-publicised squeeze on their spending means that while the number of British adults drinking premium spirits has leapt 17 percentage points in the last four years, the uplift for students is just four percentage points. That’s not to say that students have abandoned spirits: their most popular alcoholic category in the on-trade is cocktails—consumed by 46% of students, well ahead of drinks like cider (37%) and vodka (32%). Numbers drinking gin have meanwhile doubled, from 11% in 2015 to 24% now.
But with fewer students drinking alcohol, other drinks categories like soft drinks, tea and coffee are becoming more crucial, putting pressure on operators to craft a broad offer that resonates in university towns and cities. Two in five (39%) 18 to 21 year-olds have also bought a no and lowalcohol drink in the on-trade, double the British average (20%). Similar trends of moderation and abstention can be seen in the eatingout sector. Nearly two in five (38%) students seek to limit their meat consumption when they eat out—much higher than the British average of 26%. More than a third (36%) say they have a dietary requirement, against 21% of the general population. All this insight shows that students are making more considered, ethical and healthy decisions when they eat and drink out than in the past. Navigating their complex and changing range of demands might be daunting, but the potential rewards are high. Although students have an average of 10 eating-out brands in their repertoires, BrandTrack shows that nearly half (46%) consider themselves loyal to the places they visit and like. If the offer and price is right, operators can generate substantial advocacy and loyalty in this demographic. Students are demanding, and their habits do change. Tailored strategies are needed to win their trust, and on this there could be lessons to learn from the retail sector, where brands often devote days, deals and activations to students. Discounts might seem like a high price to pay for winning hearts and minds, but with these young adults at the start of their relationships with brands, student-savvy campaigns can build brand loyalists—and if they carry their preferences into later life, the rewards will last much longer than those hasty freshers’ week romances will.
Guidance Launched for Tackling Under-Age Gambling in Pubs Riso Gallo Young Risotto Chef of the Year 2020 Now Open for Entries The British Beer and Pub Association (BBPA) and UKHospitality (UKH) have joined forces to unveil guidance for tackling under-age gambling in pubs. The two trade bodies have united to work with their members and produce an updated Social Responsibility Charter for Gaming Machines in Pubs. The Charter incorporates a Code of Practice aimed at promoting collaboration and training to prevent under-age gambling: Core principles: • Collaboration across the sector to address under-age gambling • Supporting staff to ensure they understand and meet their legal responsibilities • Co-operation with regulatory and enforcement bodies • Engagement with the Gambling Commission • Support the work of GambleAware The Code of Practice provides practical guidance on training to ensure that staff are best placed to tackle under-age gambling where it occurs within pubs. It will be supported by a programme of ageverification testing, instigated by the industry itself, to ensure that pubs are taking practical steps to reduce under-age gambling. Brigid Simmonds, Chief Executive of the British Beer and Pub Association commented: “The BBPA
and our members are committed to keeping the pub a safe and friendly environment for families, so we have taken concerns raised by the Gambling Commission seriously. I am therefore pleased that we have produced collectively an updated charter and code of practice that will help pub companies and independent pubs ensure that there is no underage gambling in their premises. The code highlights the need for focused staff training and the use of Challenge 21/25 guidelines. “It is important for pubs to ensure that their gaming machines are not used by those under-age. Not least because failure to do so could result in action being taken by Local Authorities to remove gaming machine entitlements, when they offer both entertainment and much needed additional revenue for overtaxed pubs.” UKHospitality Chief Executive Kate Nicholls said: “It is increasingly obvious that pubs can and should be doing more to tackle to under-age gambling on their premises. “There can be no room for under-age gambling and we need to ensure that standards on this issue are as high as they are in every other aspect of pubs. “I am very pleased that UKH and the BBPA have used their collective wisdom to produce a Charter that will help our members, and the whole pub sector, stamp out under-age play wherever it occurs.”
Italian rice specialists Riso Gallo has launched its Young Risotto Chef of the Year competition, aimed at budding chefs aged 18 -23 years old.
The winner will receive an all expenses paid three day work experience with Jeff & Chris Galvin at the award winning La Chapelle, London. The runner up will win a three day cooking experience with Executive Chef Danilo Cortellini at The Italian Embassy in London. Both winners will also visit the Riso Gallo rice mill in Italy, to understand more about how the rice is grown and produced, plus they will cook for the Preve family whilst there. Entrants are asked to send a recipe and image of their risotto and say why they believe winning will enhance their catering career. Entry closing date is 31st October 2019.
the winner will be named the Riso Gallo Young Risotto Chef of the Year.
The final judging panel will include; Consultant Chef Paul Gayler MBE; Danilo Cortellini, Executive Chef at The Italian Embassy; Adriano Cavagnini, Executive Chef at the Bulgari Hotel; Frances Atkins from the Yorke Arms and one of the few female Michelin Starred Chefs in the UK and Davide Degiovanni, Head Chef at Gordon Ramsay’s Union Street Café. Andrew Williams, from Salthouse Bacaro in Liverpool was crowned Young Risotto Chef of the Year 2019, and prepared Caramelised Onion and Red Wine Risotto, with butter-roasted pine nuts, crispy onions, radicchio and taleggio. The risotto was finished with Valrhona chocolate, white alba truffle and chive oil. Andrew spent three days working at Angela Hartnett’s Michelin Starred modern Italian restaurant, Murano, in London. He commented, “I had an amazing experience around such high level chefs. The team were lovely and inviting, and we had a really good time together.” To enter: www.youngrisottochef.com
This year eight regional finalists will be invited to attend a regional heat in Scotland, The North East, The South and the Midlands. Following the heats, eight finalists will be invited to cook for the judges on 20th January 2020 at Westminster Kingsway College, where
The Panasonic Automatic Rice Cooker Case Study – Royal Garden Hotel eCatering Prepares Challenge: How can a hotel with a fashionable Chinese restaurant and an award-winning all-day dining restaurant present rice of a consistently high standard to its customers.
as they are rice masters, as well as our team in the main kitchen.
CONSISTENCY AND HIGH QUALITY ALL THE WAY
Steve Munkley, Executive Chef at the five star, Royal Garden Hotel relies on his dedicated team of chefs to deliver an exceptional customer experience across each of the Hotel’s restaurants, and in Min Jiang, that means a brigade of Chinese chefs delivering the most authentic food! Solution: By using the Panasonic SR-GA721F rice cooker the kitchen brigades at the Royal Garden Hotel were able to cook and hold a reasonable volume of rice with ease, to a consistent standard each time.
In summary, I believe that the Panasonic rice cooker can certainly deliver consistency when cooking rice and it is definitely an advantage being able to turn it on and leave it, with no concerns of over-cooking. It can also hold a decent volume of rice too so would be great for operators that don’t necessarily have steamer ovens.”
MASTERING THE ART OF RICE Steve Munkley has been Executive Chef at the Royal Garden Hotel for 23 years; “While the majority of our guests are from all around the world, half of our visitors to Min Jiang are oriental, and our kitchen brigade is made up of predominantly Chinese chefs, so it was an ideal opportunity to test the Panasonic rice cooker with them
My Little Worlds
WHO ARE MY LITTLE WORLDS? Established in 2017 by two school friends, My Little Worlds was created to get children off their gadgets and screens and help them use their imagination to be creative. Richard Walkling with years in marketing and sales, founded the company with Tim Frost who has spent his working life animating some of the UK’s biggest children’s titles including Peppa Pig, Hey Duggee and Moshi Monsters.
WHAT DO YOU SELL? There are 9 standard sets, including two My Little Scotland sets. The range is available in stores across the country. Covering such topics as Emergency Services, Fairy Village, Space, Airports and Christmas, every set is individual and off ers hours of colouring and play. There are 12 A5 cards to colour with the 12 coloured pencils included, plus little stands to hold the buildings and scenery. Aimed at 3-9 year olds, the My Little Café set
“Our Min Jiang team prefers to cook their rice using steamer ovens but then used the rice cookers to hold the rice hot as it maintained the quality really well. Having said that, in the main kitchen, we found that cooking Tilda rice in the Panasonic rice cooker worked really well; it gave a perfect, consistent finish, especially with Basmati rice.
Ideal for cooking and holding rice for any size of business! For further details see advert on page 14. includes café scenes, tables, chairs, menu board and 18 characters to colour and play with to bring the set to life. Every character is double sided and has diff erent emotions drawn on each side to double the fun. Hidden gems in every picture are designed to inspire a child’s imagination. There are not many products that you can add to a coffee shop, restaurant, hotel or leisure outlet without having to take something else off the ‘menu’. My Little Café is one
of those products.
IS IT ECO FRIENDLY? All of the packaging and cards are made from responsibly sourced FSC or recycled sources, and only the little stands are made from plastic, but these are reusable over and over again.
CAN YOU HAVE YOUR OWN DESIGN? For low set up costs, and low minimum orders, we can print the sleeve with a customer’s own branding, website, phone number etc, and for a modest cost on larger orders, we can include your own company mascot or logos throughout the set, name the characters, and include your own messages, coupons, menu cards or other publicity material. Fast turnarounds, and the ability to create seasonal, event based or location-based sets make this an amazing marketing tool for any business. Introducing a new colour and play set aimed at keeping little ones occupied and engaged, while their parents unwind, eat and drink in peace. Contact +44(0)1473 487748 or visit www.MyLittleWorlds.co.uk
for Black Friday and Christmas Rush
eCatering, one of the UK’s lowest price Online Catering Equipment Suppliers, is already stocking up in preparation for Black Friday Weekend and Christmas 2019 eCatering, the online catering equipment giant, is readying itself for the Black Friday Weekend and Christmas periods already by ensuring that they don’t run out of any stock for their customers. Last year saw an unprecedented rise in sales and orders and whilst they were prepared, it was definitely more than they expected. Mike Morris, eCatering’s Marketing Manager said that “Although we were prepared last year, we did feel the pressure of ensuring we had enough stock for all of our customers needs. This year, to ensure we have plenty in ready, we are stocking up now on the big sellers such as Bottle Coolers, Microwaves, Convection ovens and more. We have already expanded our product range by over 40% this year alone and we are not stopping now. 2019 has been huge for eCatering and the expansion is only just beginning. So, for Black Friday and the pre-Christmas period, we are ensuring that our customers get what they need, when they need it, ready for one of their busiest times of the year!” It’s true to say that eCatering have a well thought through plan for the coming sales and festive periods and if you want to know more or see their extensive range of products, simply visit their website at www.ecatering.co.uk today or call 01539 234 350.
October 2019
CLH News
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Caterer, Licensee & Hotelier
October 2019
Cask Report 2019: The Fight Back Begins Now with Premiumisation dition,” says Matt. There are more breweries in Britain than there have been for decades – around 2,300. They supply over He points to the fact that 70% of cask drinkers have at 50,000 pubs, bars, hotels, restaurants and clubs with cask some point been served an off pint. “This deters them beers, making over 10,000 different beers available each from going back to the pub (40%) and puts them off the year. brand (39%),” he says. “It’s not just the number of cask beers on offer that is As part of the research for the Report, drinkers were so impressive,” says Matt Eley, editor of the Cask Report presented with cask beers at different temperatures to 2019-20. “It’s the variety of styles. The choice of colours, try. A resounding 95% thought the temperature of those strengths, flavours and aromas just keeps on growing, as served at the industry recommended 110 to 130C was people become more adventurous in their tastes and “just right”. brewers become more experimental.” Yet in July this year, nearly half of pubs without Cask Of course, not all in the garden is rosy. There is an Marque accreditation were serving cask ales at over ongoing decline in on-trade beer consumption, fourteen 140C. “This is unacceptable – not just for the drinkers pubs a week are closing and the average number of cask in those pubs, but for the whole industry,” says Matt. brands on the bar has reduced from 4.4 to 2.8 in two “Our research showed that licensees who are passionyears. This means that competition for space on the bar ate about beer and proud of their cask ales are angry to is intense. see poor pints being served in other pubs. They view it “Given the sheer scale of competition, and the level of as a grave disservice to everyone.” support available from reputable brewers, it is perverse The Report contends that premiumisation – in terms that there are still pubs that serve cask ale in poor con-
The International Drink Expo 2019 The International Drink Expo will be hitting London’s ExCeL on the 19th & 20th November , transforming the capital into the ultimate hub for beverage innovation, asserting its presence in the industry as the UK’s leading event for maximising drink sales. At the incredible 2019 event, your FREE ticket will give you exclusive access to all of the hottest new drinks trends, immersing you in the ultimate marketplace for business growth, and equipping you with all the tools you need to maximise your revenue. Experts will be on hand to inspire visitors courtesy of live demos, enabling you to test some of the hottest trends in drinks technology and sample delicious concoctions from some of the sector’s finest mixologists. You can also expect to discover a monumental array of industry insights and guidance surrounding digital dining, food-inspired cocktails trends, sensational mocktails and new unique flavours, ensuring you find absolutely everything you need to keep your business ahead of the curve! Experts from the likes of Brewdog and Coppa Club will be on hand to enlighten visitors with the very best beverage guidance, whilst an array of the industry's biggest and most innovative suppliers will be showcasing the solutions shaping the drinks sector, all under one roof! So what’s all the fuss about? Be sure to check out what's on the menu with this tasty lineup of unmissable keynotes speakers:
LISA PATON - INTERNATIONAL GROWTH DIRECTOR AT BREWDOG INTERNATIONAL
cask should be more expensive than mainstream lager. Yet, despite being a natural, fresh product, usually made in smaller batches, and with a short shelf life, cask ales are rarely priced much higher than standard lagers.
of quality, strength and price – offers significant potential “The most perplexing thing is the price difference to the industry. “This is where the Cask Fight-Back between craft keg beers and cask beers,” says Matt. begins,” says Matt. “With premiumisation.” “Drinkers are paying on average an extra £1.50 per pint PREMIUMISATION – QUALITY for craft keg than they are for cask. Given all that goes Cask drinkers spend over £1,000 a year on food and into creating a great pint of cask ale, it’s strange that drink at the pub. They are worth looking after. Too many there is so little equivalence. brands and not enough throughput means poor quality. “The industry can massively reduce this gap. But, to So does serving the beer too warm. A concerted effort increase profitability in the long term, it has to improve to get the range right and serve each and every pint in throughput and get quality right.” top notch condition, at the right temperature, helps pubs to keep existing customers and to attract new As Paul Nunny of Cask Marque concludes, “If you can’t faces through the doors. get the quality right, please don’t stock cask.
PREMIUMISATION – STRENGTH Sales of premium-strength cask beers (4.2% to 7.5% abv) grew in in the last four months versus the same period last year. Licensees should be looking to include them in their range, particularly for evening and weekend sessions when they are most popular.
PREMIUMISATION – PRICE According to the research, 59% of drinkers think that
Growth Director Lisa Paton will take you through the ins and outs of her pioneering innovation strategy, revealing exactly what it takes to accelerate growth through concept and franchise innovation. Having worked with some of the biggest global restaurant franchisors, Lisa is responsible for the rapid global growth of BrewDog retail including bars, microbreweries and hotels. So be sure to join the beer revolution, and get the lowdown on the drink that changed the game!
IWONA DOBEK- Head of Systems at Various Eateries If that isn’t enough to tickle your tastebuds, you can also hear from the Head of Systems at Coppa Club , Iwona Dobek . Iwona has kickstarted her career in Jamie’s Italian and now, heading up the Systems Team in Various Eateries, she is actively involved in the success of brands such as Coppa Club. She’ll be discussing their famous igloos, and the planning that went into creating a social media sensation. Don't miss the chance to get the inside scoop on the brand’s innovative dining experience, and the story behind the success of the industry’s most instagrammable restaurant - Coppa Club is raising the bar of customer experience! For all this and more, your free ticket will give you access to over 200 drink producers, 120 insightful seminars, 1-2-1 business advice, invaluable new contacts, live demos and so much more. So whether you’re simply looking to source the latest products & services, or yearning to revolutionise your business, there’s no better place to be!
“Get it right – and build a name for your pub on the back of it. Get the selection of beers right for the size, type and location of the pub that you run. Involve your staff, making sure they are well trained, knowledgeable and enthusiastic, and watch your sales grow. “As our research shows, that’s what is happening in successful cask pubs where licensees care about their beer.”
Premier1 Filtration
Filtration is a topic that is now more important to Fryers than it has ever been in the past. Filtration is traditionally, a process designed to remove particulates. For Frying oil, the target is longer oil life and healthier product, thus cost savings and a happier customer. Similarly, our customers care deeply about the safety of their staff, the quality of their food, the health of their customers, the sustainability of their activities, and, of course, the profitability of their business. And so do we. Established in 2008, Premier 1 Filtration has become renowned for the Quality and Durability of our oil filtration systems, both portable units and in-built systems. Our exclusive Merlin brand filtration systems are independently tested and verified to double the life of your cooking oil. The dual filtration system filters out food and carbon contaminants which are created during the frying process. These contaminants will directly influence the degradation of your cooking oil unless removed. Daily filtration using our filter stems and media can remove contaminants as small as
Better still, this year’s instalment runs alongside 5 other industry-leading events, collectively forming #FES19 , THE biggest business growth event for the world of food and drink. So what are you waiting for? To register for your free ticket simply head over to Internationaldrinkexpo.co.uk.
HOTELS AND RESTAURANTS Christmas Tree World has enjoyed a staggering 80% uplift in sales of large and giant artificial Christmas trees to the hospitality sector. Buyers are saying that there are just no large real Christmas Trees available this year and the few that are, are very expensive. A recent change in legislation has meant that imported real Christmas Trees over 3m now need a plant passport, which means they have to be inspected for insects which can hitch a ride on them from continental Europe and potentially destroy our indigenous woodland. As you can imagine a plant passport is very expensive on a single tree making the cost to the user prohibitive. Market research has indicated that when an establishment spends more money on their Christmas decorations, their customers are inclined to
Like you, we take great pride in the quality of our product. Like you, we care about our customers. Call us: 01325 377189 or see the advert on page 15.
not only spend more time, but also more money, (Source https://stiritupmagazine.co.uk/getchristmas-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 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.
• Real trees bring insects and fungal spores into the building which can cause sever long term damage • You can choose the shape of tree to fit the space, full, compact, slim or for very tight spaces pencil. • When real trees dry out they become a fire hazard (https:// interestingengineering.com/
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.
• All Christmas Tree World trees are fire retardant. • Christmas Tree World trees are guaranteed for 10 years but will last at least of 15 years, the cost spread over 15 years makes them far cheaper than buying 15 real trees
Why Trenchers chose an artificial:• It is far cleaner to use than a real tree • Real trees can be cumbersome to erect and damage doors etc when installing them • Real trees drop needles everywhere and damage carpets with moisture
Stephen Evans, M/D of Christmas Tree world, said” it looks like there is going to be a shortage of big trees this year, we are getting 2 enquires a day for the giant outdoor trees, up to 40ft, and stocks are limited, when they are gone, they are gone”
video/this-video-shows-how-your-drychristmas- treecan-cause-a-deadlyhouse-fire)
October 2019
CLH News
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October 2019
Mental Health Survey Reveals Striking Findings Working practices, shorter meeting lead times and increased pressures contribute significantly to poor mental health issues in the hospitality and events industry. 21 per cent of HBAA members who responded to its recent Mental Health Survey said that these factors contribute greatly and 43 per cent said that they made a considerable contribution. Similarly, almost two thirds, 65 per cent said that workers in the sector are more likely to suffer from mental health issues than five years ago; a major concern for the industry. These are among the most striking findings from the survey run by HBAA coinciding with World Mental Health Day, Thursday 10 October. HBAA has been campaigning this year to address mental health issues in the industry, arranging mental health first aider training courses, raising awareness, providing toolkits/signposting, running an industry event in May and speaking on this topic at each of its member meetings. 69 per cent of organisations have made changes in the last 12 months to address mental health issues or look after wellbeing. Looking at what action has been taken, many members reported that their organisations made counselling and employee assistance programmes available, introduced wellbeing policies and placed management and staff on mental health first aider training courses. While 63 per cent of organisations now have a wellbeing strategy and culture, 57 per cent don’t have any trained Mental Health First Aiders, the HBAA survey revealed, Leigh Cowlishaw, HBAA past Chair and Board member who is leading the HBAA Mental Health Awareness campaign says: “That the majority of organisations still don’t have trained Mental Health First Aiders is alarming.
To address this, and hoping to alleviate time pressures, HBAA will also run half day and full day Mental Health Awareness sessions in 2020. “While it’s encouraging to see that so many organisations have taken action in the last 12 months, this shouldn’t just be a ‘tick box’ exercise. “These eye-catching results highlight what a massive problem this is and that, whilst a lot is being done, so much more action is needed – today. The industry must see this as only the start and must build on the momentum that has been created. It really is “OK not to be OK” and we are working with our members to create cultures which mirror this approach. “Emotional triggers can happen at any time and maintaining a neutral position needs support tools to assist in the workplace and on the move. “When we are creating content, running meetings or inviting delegates to attend, their wellbeing has to be a key component of the agenda. Considering their start times on the day(s), being away from home, the standard of hotels provided and the facilities, staying hydrated, healthy food options, bite size content with breaks scheduled in – are all a must. We can’t allow guests and delegates to have their welfare compromised due to lack of thought or lack of allocated budget to this subject. “Our industry is all about our people. This issue is enormous and it’s vitally important that it’s addressed without delay.” Neil Pattison, Sales Director for Caterer.com added: “Mental health is
Heineken Launches Tiger Beer in 8L Draught Kegs HEINEKEN has launched Tiger beer on Blade®- its innovative 8L draught dispense system - giving operators the opportunity to tap into the growing premium beer category without the need for a cellar or large draught system. In the UK, 93% of all beer serves are on draught and, with the average price of a pint of beer having risen by 42p over the last four years. Blade represents an important opportunity for all outlets currently restricted to offering only packaged beer, or experiencing draught quality issues, to increase sales. Operators who have previously installed Blade, have seen beer sales increase by more than 20%. As part of HEINEKEN UK’s Greenpaper strategy, the ‘Great with Food’ driver identified that pairing beer and cider with food can deliver £189m incremental value to the UK on trade, over a three-year period. Alcohol consumption alongside food has grown by 5% in the last four years1, therefore promoting a combined offering of draught beer and food can help operators deliver greater value to the consumer, while encouraging
additional footfall and increased spend. Blade has a footprint of an A4 piece of paper, and all that’s required to pour the perfect pint from Blade is a plug. It’s quick and easy to set up with no maintenance costs incurred and also does not require any line cleaning or CO2. It is the perfect draught dispense solution for outlets who are tight on space. Head of Blade at HEINEKEN UK, Otto Esser, comments; “Blade is ideal for outlets who want to serve draught beer, but do not have the space. With the addition of Tiger to our existing range of popular beers, we hope to offer our customers more choice and an alternative beer for all kinds of outlet. Tiger’s popularity in both Asian countries and Asian inspired restaurants here in the UK, means we hope to see strong demand from operators looking to bolster their current beer offering.” Operators can boost their businesses with Tiger on Blade today. Contact your beer supplier to obtain some fantastic deals on Blade. Existing customers can visit https://uk.blade.shop to place orders and manage their account.
New Research on the Benefits of Eggs in the Diet to be Presented at FENS Two new abstracts relating to egg consumption in older people will be presented at the 13th European Nutrition Conference, FENS (Federation of European Nutrition Societies) this week. The first abstract highlights a randomised controlled intervention study designed to increase egg and protein intake among community-dwelling adults over 55 years. Participants in the intervention group were given recipes for protein-rich egg-based meals alongside single-use herbs/spice packets for 12 weeks. Protein is needed for the growth and repair of body cells and tissues, and as people age, protein requirements increase. An adequate intake of high-quality protein from sources such as eggs could help to slow the development of various age-related health conditions, including the degeneration of skeletal muscle. Results showed that egg intakes increased by 20%, which was sustained in the intervention group up to 12 weeks after the end of the intervention period. Those who increased their intake during the invention were more likely to take external reports and recommendations about eggs and health from media and health professionals more seriously, and to have had a higher BMI and a lower health-related quality of life prior to the intervention. Those who increased their egg intake during the follow-up period had a lower availability of eggs during their upbringing. One of the researchers from Bournemouth University, Emmy van den Heuvel, who presented her poster at FENS on 16th October. She says, “These results are a positive sign that recipe-based interventions may be particularly beneficial for certain groups of older people. Feedback from participants also suggested that greater future benefit may also be
obtained from recipes that are for smaller dishes, using familiar ingredients, and that cater to a range of culinary skills and preferences.” The second abstract investigated whether food frequency questionnaires (FFQ) are appropriate for foods that are consumed irregularly, such as eggs. Intake data were compared from a validated FFQ with three questions on egg intake, and an FFQ specifically designed to measure egg intake which had 18 questions on eggs including mixed dishes. Results found that mean monthly egg consumption for the validated FFQ was 16, while the egg FFQ showed an egg intake of 22 eggs/month. The validated FFQ results were more in line with the National Diet and Nutrition Survey (NDNS) data which found that British adults aged 65+ years consume 33g of eggs/egg dishes per day which is equivalent to 16 – 17 eggs per month. Dr Katherine Appleton says, “FFQs are often only validated for total nutrient intake rather than individual foods. With only a few questions and without including questions on mixed dishes, the validated FFQ may under-estimate egg intake, although a more comprehensive measure may also over-estimate intake.” Dr Katherine Appleton will be presenting this abstract on 17th October. Both abstracts were prepared by E van den Heuvel, JL Murphy and KM Appleton from Bournemouth University.
not an issue that people should tackle alone, and employers can play a key role in providing support to workers to boost their mental wellbeing. For several years the hospitality industry has led in the implementation of programmes that aid the mental health of employees. Our recent Caterer.com People Awards highlighted the fantastic work hospitality employers are doing in this area, with many of our winners being recognised for their innovative programmes. “For example, Marriott Hotels have introduced new initiatives focusing on mental health, healthy eating, exercise and financial wellbeing. This rounded approach is already having a hugely positive impact on its employees and the company as a whole, with absence days reduced by 45% year on year and a decline of 51% in company sick pay. Soho House & Co have also developed their mental health offering, training more than 30 Mental Health First Aiders to ensure that staff are better equipped to support each other’s wellbeing and deal with emergencies onsite. “These companies are a shining example of the positive work that is already being done by many within the industry, and could easily be replicated across other industries to aid employee wellbeing, productivity and retention rates.” HBAA is also supporting the Mind Matters campaign; which can be found here. Every mind really does matter! In addition to providing Mental Health advice tool kits, HBAA has arranged a further Mental Health First Aid training course for 14 & 15 November at the Mercure Daventry Court in Northamptonshire Places are available for members and nonmembers. 2020 dates will be available in the next couple of weeks. “Guests and delegates have high expectations of their investment in this critical area, and we need to ensure that our workforce has the toolkits and support required to sustain the pace.” Leigh Cowlishaw concludes.
Support for Food Allergies from Allergy UK
Allergy UK is the leading national charity for people living with allergies. It provides support, advice and information on all kinds of allergy. We know that one of the biggest fears for people living with food allergy is eating out and that is why we have developed our Allergy Aware Scheme. Customers with food allergies need reassurance that they are eating at a restaurant that takes food allergy seriously and staff need to feel confident that they have the necessary training to cater for these customers. Our Allergy Aware Scheme recognises catering outlets who have been independent-
ly audited for allergen management and where staff have undergone allergy training. For more details of the Scheme get in touch with Allergy UK at allergyaware@allergyuk.org or talk to us on 01322 611 640 about how we can help you put peace of mind on your menu. See the advert on page 9 for
details. Allergy UK is the operational name of The British Allergy Foundation, a charitable company limited by guarantee and registered in England and Wales. Company No: 4509293. Charity No:
UK’s First Outsourced Gourmet Mise en Place Service Launches to Take Heat Out of Understaffed Kitchens Boxed Off, a new bespoke outsourced service that delivers mise en place to UK highend restaurants and catering establishments, has been launched by a team of hospitality experts, with financial backing from Black Pine Private Equity and JIA Group. Boxed Off is a central kitchen that services establishments from Michelin Star restaurants to quality pubs. It enables restaurants to outsource all or some of their mise en place based on their individual recipes, in order to free up kitchen time and reduce costs. Restaurants are able to reduce their reliance on temporary labour for food preparation, minimise food waste and lower the amount of time spent on managing an understaffed kitchen. Conceived as an innovative solution to the UK’s worsening chef shortage, Boxed Off was founded by chef James Sharman, Craig Allen, one of London’s most experienced hospitality recruiters and co-founder of The Change Group, and Jane Holland, a marketing and commercial business consultant.
that would usually be trapped in stock. Less equipment is required and space can be freed up in the kitchen for additional covers. James Sharman says a key goal is to empower smaller businesses with the economies of scale of London’s biggest chains and to provide an alternative solution to the ongoing staff shortage. “The staffing shortage has been the number one issue for restaurants over the past five years and the problem is not getting any better,” says Sharman. “We constantly hear about the elusive CDP and the lack of talented chefs available for junior roles. “While the industry is trying to make inroads to attract and retain more talent into hospitality careers, we believe it is time for businesses to consider new solutions and rethink the model of how a restaurant is run. That way they can deal with the staff shortage and also reduce costs and compete in a tough economy where restaurants are closing down at a rapid rate. That’s what Boxed Off delivers.
James Sharman brings 13 years of working in kitchens to Boxed Off. He worked with Tom Aikens and at Noma “Existing foodservice companies are a great option for before he launched One Star House Party, where chefs large pub chains but are less appealing to stand-alone travelled the globe launching 16 pop-up restaurants in restaurants and small independent groups that want to 16 different countries in 16 months. offer a bespoke high-end standard of food. Boxed Off offers same-day deliveries to restaurants “Boxed Off adopts the nuances and styles of each chef across the country from twin bases in Leicester and or restaurant we work with, delivering exemplary prep London, providing all the ingredients they require to so that a smaller kitchen team can focus on smashing create all or part of their menu for a day. The Boxed off every service and have time to come up with innovative team preps each restaurant’s individual recipes and new dishes for their guests. delivers whatever mise en place the restaurant needs “We hope that our service will also reduce chefs’ daily. working hours, improve rotas, reduce the reliance on By liberating kitchens from time- and space-consumcostly and sometime unreliable temporary staff and help ing tasks, it provides a genuine alternative for shortto maximise quality and profits. These changes will ultistaffed restaurants that are often forced to hire mately create a more favourable environment to work temporary chefs for food preparation. This allows and hopefully make becoming a chef seem more appealrestaurants to spend more time on creating new dishes, ing again.” focusing on service and refining the experience for their To find out more and to book in a trial order, guests. visit www.getboxedoff.com or see the advert on Because kitchens order only the prepared ingredients the back cover. they need, they can also release thousands of pounds
Quan - Premium Outdoor Living A passion for food, premium design and a love of spending time outdoors with family and friends is what brought Quan to life, so why not reward yourself with the lifestyle you deserve and start turning entertaining into an art form? A Quan fire plate lets you cook a vast variety of delicious, mouth-watering foods of various types, shapes and sizes with truly fabulous results and because it is able to create different heating zones, the hot plate allows you to control the speed of cooking and prepare food to your specific taste and timing. This is essential for cooking outdoors as it ensures that your food is sealed on the outside, helping to retain all of its natural
Outdoor Leisure
October 2019
CLH News
juices and flavours, culminating in a healthy gourmet experience unlike any other. Not only that, as the beautiful and fascinating centre piece of any party or family gathering, a Quan can help bring a sense of togetherness, allowing you to enjoy all the fun and laughter that sharing the good things in life brings. And don’t let yourself be limited to only cooking outdoor during the summer months. The seasons may come and go but with Quan, the possibilities for entertaining are limitless and you will soon appreciate the benefits of outdoor cooking throughout the entire year.With an appetite for life and a hunger for living, make your every moment precious and invest in a Quan. jcudworth@quangarden.art 0117 974 6050 quangarden.art
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
Increasing Revenue Outside If you have Outside Space, then you have the potential to increase revenue. During the summer everyone knows this, but just think if you could generate an income for the whole 12 months no matter the weather. This summer we installed a retractable terrace cover with LED lighting in a small local freehold pub. The landlord has reported that he has increased revenue every week since it was installed compared to last year with payback expected by Christmas! All in an area of less than 25m2!
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
Just think how you could achieve the same…… The choice is vast, so come and chat to us about selecting the structure that will suit you best. There is a choice of retractable or fixed roof in a flat or pitched structure which can be free-standing or fixed to the building! There are also Jumbo umbrellas, garden gazebos and marquee-style canopies or a lightweight retractable structure. It is entirely up to you what you choose, however we will help you with advice and options to ensure you make the most of your space. For more help and information visit our website or give us a call. We are specialists in shade and shelter and we are ready to help. To get in touch, call 01480 413050 or email sales@outsidestructures.co.uk
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October 2019
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Getting Festive-The Most Wonderful Time of the Year “ The best way to spread Christmas cheer is singing loud for all to hear!” Will Ferrell, Elf The wonderful time of the year is not that far away! The long hazy summer nights now seem a distant memory and the nights are drawing in. Fortunately, there are now two busy events in the hospitality and on trade sector to break up the “dead zone” between the end of Summer and Christmas. Those two nights of course are Halloween and Guy Fawkes (See feature this issue). According to figures from the Coffer Peach Business Tracker, both pub and restaurant operators saw positive sales growth during last year’s the festive season, with pubs enjoying the biggest uplift with collective like-forlikes ahead 5.1% against a 2.4% increase for restaurants. “This was all in stark contrast to the gloom hanging over retail, which according to the British Retail Consortium suffered its worst Christmas for a decade with zero sales growth,” said Karl Chessell, director of CGA, the business insight consultancy that produces the Tracker, in partnership with The Coffer Group and RSM. “What these Tracker figures suggest is that consumers are being more selective about where they spend their money, and are looking for memorable experiences – like going out for a meal or drink with family or friends over Christmas – rather than just buying ‘things’,” added Chessell. Earlier this year CLH News included a report into consumer booking behaviour for the festive season, which revealed that when deciding on a venue, consumers will prioritise three key factors; whether they are able to preview the menu in advance of booking (64%); how well the venue caters for their desired capacity (49%) and
how prepared they are for those with food allergies (39%).
It’s all in the planning
With customer expectations increasing considerably in recent years and businesses finding themselves in the court of public opinion, thanks to review sites, be under no illusions that your customers will be demanding the very best you have to offer. The good news is the festive period is always a great chance to impress customers who may never have visted your premises before, providing a great opportunity to entice them back in the New Year.
• Christmas isn’t all about one day - keep your customers up to date. Making sure you have seasonal blackboards posters menus displayed and available to take away is an important way of getting information to your customers.You could also include a Christmas calendar highlighting special events, entertainment and opening times. Aside from this traditional method of informing your customers social media is also a fantastic way to connect, and you can provide up-to-date information almost instantly. • Look festive - whether you are a pub restaurant or hotel looking the part as a priority! Once again that tried and trusted saying you never get a second chance to make a first impression so whether you are decking the halls or opting for a more subtle and simple touch make sure you look festive. According to Stephen Evans managing director of Christmas Tree World 59 per cent of consumers surveyed would spend £21 more on average per head if the venue had impressive Christmas decorations and displays, with 45 percent also citing decorations as the second-most important part of their Christmas visit experience, after food. • Menus and promotions - while people still love traditional even diehards-hards” change occasionally, and the days of menus offering “the festive bird all the trimmings” are over people expect choice creativity and innovation and more importantly meat free and allergy aware options. Not offering options to suit various tastes run the
risk of losing an entire party not just one person, and a successful Christmas menu will offer traditional perhaps with a twist a couple of alternatives and a creative vegetarian and vegan option.
In partnership with Food Futurologist, Dr Morgaine Gaye, Bidfood shared its predictions for Christmas Day dining ten years from now as it reveals its 2019 festive range
Vegetarian
Microchips on menus OOH
As the popularity of vegetarian and plant-based foods grows particularly among the millennial’s diners are now avoiding restaurants and pubs who do not provide vegetarian/vegan options. The good news is gross profit margins are typically greater and vegetarian dishes than on meat dishes which can make an even more profitable Christmas. The millennial age group are the most vocal about the need for vegetarian options. By offering alternatives to Turkey Christmas dinner can be as varied as your imagination says the Vegetarian Society. A recent report revealed that one-third of UK adults had reduced or stopped their meat consumption. Lynne Elliot, Chief Executive at the Vegetarian Society, said: “This demonstrates the growing interest we’ve seen in plant-based food. By working closely with food companies and restaurants we’ve helped to bring about the tipping point we are now seeing. There has been a seismic shift in attitude. This has led to a huge jump in interest from dedicated vegetarian and vegan menus across chain restaurants to the vegan week on the Great British Bake Off.
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, microchips and skinembedded 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. 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.
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.
Festive tipples–out of sight, but not out of mind 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. Reflecting on the insights, Lucy Pedrick, Senior Insights Manager at Bidfood, said: “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.”
Ghost of Christmas Future How will Christmas in the future be? DNA-optimised dishes, holographic guests and collaborative community celebrations out-of-home are all on the menu for Christmas Day 2029, according to a new festive trends report commissioned by Bidfood, one of the UK’s leading foodservice providers.
www.bidfood.co.uk/christmasbrochure2019 or call 0370 3663 100 www.vegsoc.org www.littlepod.co.uk www.christmastreeworld.co.uk
Butternut Squash and Pumpkin Seed Roast Ingredients: For the flavour paste: 3 tbsp kecap manis 3 tbsp soy sauce 3 tbsp nutritional yeast 1 tbsp liquid smoke 1 tbsp tahini 1 tbsp onion powder 2 tsp dried thyme ¼ tsp salt Freshly ground black pepper, to taste 1 flax egg (made by soaking 1 tbsp ground flax/linseeds in 2 tbsp cold water for 10 minutes)
For the roast: 200g butternut squash 1 tbsp vegetable oil 200g chestnut mushrooms, very finely chopped 20g dried mushrooms, soaked for at least 1 hour in hot water, drained, then finely chopped 1 courgette, grated 400g can black beans, drained, rinsed and lightly mashed 80g pumpkin seeds, toasted 10g poppy seeds 10g linseeds 175g cashew nuts, roughly chopped 180g rolled oats 100g soft breadcrumbs
Method: 1. Preheat your oven to 200⁰C/gas mark 6. 2. Line a roasting tin with foil. Peel and chop the butternut squash into ½ inch chunks, toss in the 1 tbsp vegetable oil and roast in the oven in the tray for around 30 minutes until soft. 3. Make the flavour paste by thoroughly combining all of the ingredients in a small bowl. Set aside. 4. In a large bowl, mix the two kinds of mushrooms, courgette and black beans. Stir in the seeds and nuts before mixing in the roasted butternut squash, oats and breadcrumbs. 5. Finally, thoroughly mix in the flavour paste. Set the mixture aside to rest for 10 minutes. 6. Line a large loaf tin. Transfer the roast mixture and press down firmly. Bake in the oven for 1 hour 10 mins. 7. Remove the roast from the oven and cover the top with sliced leek. Brush the leeks with a little oil and return to the oven for a final 20 minutes. 8. Remove from the oven and rest for 15 minutes. Slice and serve as required.
Littlepod Honey & Vanilla Glazed Salmon Ingredients: 2–4 fresh salmon steaks 2 teaspoons olive oil 1 teaspoon clear honey 1 teaspoon LittlePod vanilla paste, or 1 vanilla pod, (seeds only) pinch of salt and freshly ground black pepper 1⁄2 teaspoon finely chopped ginger (optional) Method: 1. Make a glaze by combining the olive oil, honey, vanilla paste, ginger (if using), salt and pepper. 2. Brush the mixture evenly over the salmon and leave for at least 3. 1 hour, or preferably overnight, in the refrigerator. 4. Place the fish under a hot grill for around 10 minutes until the glaze forms a crust and the fish is cooked through but still moist. 5. Serve with a pea shoot or watercress salad and a couple of wedges of lemon.
Design and Refit
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HALLOWEEN AND BONFIRE NIGHT
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Time to Cash in on Those Halloween & Guy Fawkes Profits sumers spent £316m, up 2% from £310m in 2017, according to new research. Last year almost two in five (38%) Brits shelled out on products for Bonfire Night.
Pumpkin carving originated from an ancient Celtic practice of bringing home an ember from the fire at the Samhain festival.
As fireworks take centre stage on Bonfire Night, they account for the largest share (50%) of spend, with Brits burning through £155 million worth of bangers, rockets and Catherine Wheels last year. Other major areas of spend include food/drink (valued at £62 million) and sweets/chocolates (valued at £39 million).
"I'm a homicidal maniac, they look just like everyone else." WEDNESDAY, THE ADDAMS FAMILY I chose the above quote for a reason - my surname! Yes, as an Adams I’ve heard every Addams joke in the book at school my nickname was “Uncle Fester” so a spooky Addams family quote does seem rather apt! Two great nights coming up the hospitality and on trade, Halloween and Bonfire Night, and everybody loves a theme! Both nights totally different requiring their own unique theme but both nights great for packing in the punters. Both very much social occasions, absolutely wonderful fun, for adults’ families and children and great ways to increase sales during what can be a typically quiet time of the year, in the lead up to Christmas. While bonfire night has always been a popular on trade event Halloween tended to be largely ignored at worst or given “lip service at best”. Now we are much more into the party spirit, Halloween is “frightfully popular” (see what we did there)? operators recognise both events as an Halloween largely originated from the ancient opportunity for a muchCeltic festival of Samhain. needed revenue boost and The festival symbolised the given the pressure the boundary between the world hospitality and on trade of the living and the world industry is under with of the dead. business rates, various other taxes, and super-
Overall, as many as three quarters (74%) of Brits say they enjoy attending public Bonfire Night events. But while Brits clearly love the thrill of the celebration, a cautious 46% of Bonfire Night purchasers say that safety concerns put them off hosting a Bonfire Night party, rising to half of women (49%), with people seeking a planned and organised event as a safer option. “As the smallest of the Autumn/Winter seasonal events, Bonfire Night presents a growing opportunity for the retail market. With continued uncertainty surrounding market competition in food and drink we really cannot the UK economy, today’s consumers are happier to afford to look a gift horse in the mouth. spend on experiences. Bonfire Night is enjoyed as an event, with many people going to a public Bonfire Outside of the Christmas season and Night display. There is a definite opporbank holidays weekends Halloween is tunity for food & drink retailers to the next biggest sales period for the on combine a Bonfire Night and food trade According to market analysts The tradition of event, as, apart from fireworks, food is Mintel UK spent £419 million on celeApple Bobbing dates back the main product purchased for the brating Halloween in 2018, up by 5% to the Roman era. The first from the £400 million spent in 2017. person to bite into the apple event. More than half (52%) of all Brits joined would be the next person These two events are less than a to marry, much like the in with the Halloween spirit in 2017, week apart, and in an age where ana‘bouquet toss' tradition with that figure rising significantly for lysts say that less people are making at weddings. key demographics such as millennials their visit to the pub, more time and (77%) and parents of under-fives (85%). effort spent in creating a unique Of those that join in, more than half (56%) say they themed evening one that cannot be replicated in the enjoy taking part in Halloween activities. Halloween home will see revellers descend in large numbers, famicontinues to grow in popularity benefiting from the ly, friends, work colleagues, there are many ways to booming leisure market, and is a perfect opportunity create a unique celebration, an opportunity to stand for retailers to create experiences for customers,” said out and attract custom. Emmy Webster senior marketing manager at Brothers Drinks says: “Halloween is now the second largest on-trade event of the year with over £400 million spent on the occasion. It’s a time of year not to ignore, and you may be missing out on crucial footfall opportunity. One in four people will attend some form of Halloween event this year and the people driving this are young millennials. Halloween isn’t just for kids these days, with the experience craving millennials celebrating and driving what is now the second biggest trade opportunity in the ontrade. With 9/10 alcohol occasions now only featuring one venue, theatre and experience is key to driving footfall into your account and keeping consumers there. Consider putting on a themed event, such as a fancy dress night, put on a band or if your outlet doesChana Baram, retail analyst at Mintel. “Once again, sales n’t permit this, then try offering a seasonal serve. As are set to increase as retailers dedicate more Halloween is now the second largest occasion for pubs resources and merchandise to this key seasonal event.” after New Year’s Eve, the month of October is the perfect time for operators to capitalise on the growing When it came to Bonfire night last year, UK conpopularity swooping the UK, says Nicola Randall, Senior Marketing Manager, Brothers Drinks Co Ltd, “ It’s even estimated that throwing a Halloween party can increase incremental spend by 30%, when compared with the average late-night customer.” “This year, consumers are looking for new and exciting experiences, of which a niche offering, as well as premium food and drink play a huge part. Operators looking to boost their sales during this festive period should be creative and experimental in order to attract both new and existing customers, providing something different to their competitors. “ For Halloween 2019, Brothers have created a host of Halloween themed cocktail recipes to help
operators capitalise on consumers’ love of toffee apple. These recipes include ‘The Poison Apple’ a heady mixture of Brothers Toffee Apple Cider and Amaretto!
IT’S ALL IN THE PLANNING
Get the message out now, market yourself! Are you displaying posters? Menu cards? Have you devised the menu for food and drink? Have you organised any prizes for best costume? Are you organising fun activities such as ghost walks, a murder mystery or a horror show, or a Halloween and Guy Fawkes themed quiz night? Or have you lined up any other entertainment? Have you put the events on your website? Are you taking advantage of social media? Great opportunities to get the message out. Can you tie the event up with a local cause? Raising funds for a charity, school, care home, we all love events with that feelgood factor of benefiting others. Never be too scared to peek!
Getting into the spirit of things
Dressing up your venue is an important step , and a little bit of fake cobweb can work wonders in creating the right environment . Having staff dress up a little for the occasion, can do wonders in setting the tone and showing that your venue is embracing the festivities as much as your guests. When it comes to costumes Halloween has the atmospheric edge over Guy Fawkes, however in recent years the Guy Fawkes costume, the mask in particular has become increasingly popular, so getting your staff into the spirit of things by dressing up, zombies, skeletons, goblins clowns, vampires for Halloween and the Guy Fawkes costume is catching up particularly with the “V for Vendetta mask“, are fantastic ways to create a stunning party atmosphere, but the secret is not to have your staff upstage your guests, so make their costumes good (but not too good)! Peeks the Event Maker have been selling Halloween products for years, managing director Nick Peek says: “Halloween might be a frightening prospect but we here at Peeks can make it fun. We are inviting pubs and bars to open their eyes and see what we have at Peeks for that October 31 celebration. It’s a day loved by adults and kids alike and with the date landing on a Thursday there is a whole weekend to devote to it. "Peeks have cauldrons and costumes, blood and balloons, bats and brooms, skulls and tombs. Whether you want scene setters and bunting or dismembered hands and mad men’s masks we have the lot. And our giant Halloween party packs are a must for those wanting all they want in a single box.” Prop4Shows have also got into the spirit of things. , Marketing director Lin Ford said, “We have a massive range of Halloween props to give your parties and events that eerie feel. We have many themed items available, so whether you’re doing Scary Clowns, Gory Dinner Party, Spooky Graveyard, Dungeons and Dragons or Haunted House, we have that covered, plus much more.
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HALLOWEEN AND BONFIRE NIGHT Time to Cash in on Those Halloween & Guy Fawkes Profits
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You can select from hundreds of products on our website, available for next day delivery. Our ranges also include many foliage, moss, fabric and rocks to complete your set. That aside, we have our vast selection of fake foods for decorating your open kitchen and eating areas, or even use it to create the best gory dinner party display! So don’t get caught in the dark; feed your frogs, tether your toads and wash out your cauldron to get ready for the witching hour!”
Spook the Drinks
Aside from getting your staff to dress up getting them to “push sales” is also vitally important. Halloween and Guy Fawkes themed food and drink are great revenue earners, furthermore your clientele will be expecting them. Point of sale is vital and can help increase footfall and drive sales for any promotion. Experience led consumers purchase 27% of on trade serves and primarily shop by promotions and offers when selecting drinks promotions are a key to trading up! Themed drinks and cocktails this time year or every bartenders dream. If there is a time of year when bar staff can have some fun with drinks then it is Halloween and Guy Fawkes, from putting a twist on a classic drink and giving a creepy name there is plenty that can be done so add some horror and humour, particularly given the current state of affairs in Parliament! Mulled ciders are always a favourite, going down well “warming the cockles” particularly for bonfire night! Jägermeister has been the ‘Spirit of Halloween’ for the past 6 years, and are helping our customers get into the spirit by offering 1,500 ‘Trick-Or-Treating' originated from Medieval kits across the UK. England, where poor people The kits are complete would beg for sweet breads with themed POS, giveaways and materiand leftovers in return als for the bar staff, for prayers for the which will help drive family's souls.
footfall and keep customers entertained whilst enjoying a great night out. The Halloween kits include bunting, bespoke back bottle labels, display cards, vinyl cutouts, chalkboard stickers and Trick or Treat scratch cards given out with every Jägermeister sold. The scratch cards reveal tricks or treats that the consumer has to perform such as doing the ‘Thriller’ dance or getting to skip buying a round of drinks. Large-scale activation kits will also include hanging ghouls, banners and a selfie curtain with the campaigns key visual encouraging consumers to partake in the Halloween festivities and share their night on social media.
The Hobgoblin character, synonymous with the brand’s rebellious state of mind, will remain front of stage but the branding will be stripped back to focus on a more contemporary and modern look that is just the beginning for the refreshed Hobgoblin. Brand Manager Jo Wyke said : “This is a bold change for Hobgoblin. We know how much it is celebrated as the leader of the pack and its legacy amongst great British Beers, so we wanted to make sure we tested the new look, researched and tested again, ensuring we kept the character that everyone expects from Hobgoblin. The contemporary look will be supported by a new creative platform that will be launched in early 2020 - in true Hobgoblin style the original rebel beer is back and ready for more.”
Strangely enough for Halloween people tend to like the really gory themed cocktails however when it comes to food you have to keep it appetising, so although it may seem a good idea at the time brains, However, don’t forget to cater for those who are not tongue, tripe would be great ingredients but probably drinking with a good range of soft drinks and “mocknot best sellers. Variations on existing menus are probtails”. Amy Burgess trade communications manager at ably the better way to go, invariably it will have to Coca-Cola European partners said include pumpkin which is great roasted “even for events without a family focus and goes great with pasta, steak ribs it is important to consider that many and burgers are always a winner it’s all adults are now drinking less alcohol, Guy Fawkes Night or about being creative with the title. with many as one in five now teetotal, Bonfire Night. The The unofficial beer of Halloween highlighting the opportunity presented celebration marks the Hobgoblin is looking forward to anoth- anniversary of a plot to blow by soft drinks to increase sales during er season of mischief which doesn’t up the Houses of Parliament Halloween and bonfire night. To add a necessarily have to start and end with in London in 1605, known sense of occasion pubs and bars may as the Gunpowder plot. Halloween night itself “October is ripe wish to get creative with a soft drinks for Halloween events says brand manoffering by creating non-alcoholic ager Alex Harrison “this season of misthemed mock tails to suit the occasion” chief is starting earlier every year. A Halloween event When it comes to bonfire night particularly with this doesn’t necessarily need to be on Halloween itself any being such an outdoor event if you’re having a bonfire time during October is perfectly acceptable”. and firework display and people may very well be eat’However, the brand is evolving for the first time in ing “on the move”, so perhaps a buffet style operation its 31-year history. would be a good idea, and of course the old favourites such as baked potatoes and hot soup are a must, but
an even better idea is to start the occasion with a hog roast or a barbecue. While both Halloween and Guy Fawkes themed nights will be aimed at adults don’t forget they are a family fun occasion and late afternoon/early evening celebration should be considered so make sure you cater for the little ones, trick or treat, face painting, apple bobbing, fancy dress, or a safe and professional firework display will keep the kids occupied.
Top tips to boost your Halloween and bonfire night celebrations • Get your message out as quickly as possible, in your establishment, on your social media, and on your website make everyone aware of any special promotions, offer discounts for pre-bookings • Decorate for the occasion • Compile themed menus and promote special offers on the night and cater for all ages • Boost your drinks offering with themed cocktails and mocktails , ales and hot drinks mulled wines & cider or infused drinks with spices and seasonal ingredients • Promote on the night! Use chalk boards images posters table cards, make sure your staff are wellversed and able to recommend pairing food with drinks • Get your entertainment sorted, music, face painting, quiz, firework display (consult a professional), fancy dress competition, make sure you are providing something that cannot be replicated at home • Have a ball - organise a competition for the best costume. Remember people go to a great deal of time and effort so if you are going to reward them be generous! • Consider a ghost walk or employ the services of a good local Story-Teller. Does your venue have a tall tale to tell? Almost every pub will have gruesome incident or ghastly affair that has left a ghostly figure roaming the bars and rooms at night and what better night to tell people!
Hospitality Technology
October 2019
CLH News
Goodtill - iPad Based POS Till System for Hospitality Goodtill is an iPad based POS till system for hospitality venues. Goodtill mission is to help businesses deliver a brilliant customer experience through innovative yet simple-to-use software, focussed on speed-of-service. Goodtill Core POS software offers Interactive Interface, Light Stock Management, Wastage, Promotions, Loyalty tools and feature-rich back-end Reporting and Management Portal. All for just £29*/month. Additional optional modules include Hospitality, Kitchen Display Screen, Customer-Facing Display, Click & Collect and others. Goodtill is passionate about their work and proud to be supporting the growth of retail, hospitality,
leisure and entertainment businesses across the UK, Ireland and select corners of the globe. Some of the customers: Thames Clippers, Junk Yard Golf, Wenzel’s, SSE Arena, Perky Blenders, Gorilla Events and many more. To new customers Goodtill is offering a FREE Migration OR FREE iPad per terminal when signing up to a 12 month contract. T&C's apply. Offer expires 31 November, 2019. To learn more about Goodtill, call 020 3764 0800, email hello@thegoodtill.com and quote the promo code GTXCLH2019 or www.thegoodtill.com
The Atrium, Heathrow Airport - An Interesting Challenge The Atrium Hotel is located 5 minutes from Heathrow Airport and offers a stylish, amenity rich experience across its 612 bedrooms. Striving to provide a home-from-home experience for its guests, the Atrium worked with Airwave to provide world-class audio visual technology throughout the hotel. Having installed and commissioned an IPTV headend and network, Airwave wall-mounted 540 x 49-inch and 109 x 65-inch Samsung EJ690U Series hospitality displays, implementing Google Chromecast, an Otrum Enterprise information system and the cloudbased movie streaming app, Airtime. Other deployed technologies include:A mirror TV and bathroom TV were installed in the Bridal
suite, providing a WOW factor for newly-wed guests. A number of Samsung LFD signage displays were installed in function rooms, the bar and public areas – including 2 x 98-inch UHD Samsung QM-F Series signage displays in the Atrium’s lobby (the Atrium’s atrium to be precise!).The vast nature of the Atrium’s display network requires a quick and easy way to control television content to each screen. This is facilitated by Demopad technology, hosted on tablets and used to manage the sending of different channels to different screens - this is especially useful in the 700capacity assembly hall, a hub for hotel events. For further information, see www.airwave.tv or see the advert on page 3.
3R offers a wide range of hardware: robust, durable EPoS tills from both countertop to self-service kiosks; accompanied by kitchen screens for chefs; along with tablets for waiters; combined with either integrated countertop payment terminals or wireless payment solutions; and much more! Coupled with our signature CES Touch EPoS software, which can come accompanied by a non-dependant cloud-based solution, this is the cutting edge in EPoS experience. Touch boasts a wide variety of features such as: a comprehensive table planner for any size establishment; an entirely revised split bill system; extensive stock control; and
intensive operator management and tracking. 3R’s reporting facilities safely stores information regarding your business and can be uniquely tailored to suit your requirements. 3R hold the advantages of providing customers with speed of service, better staff productivity, cost control, stock control, and visibility with operator tracking/ control, and reduced shrinkage. With mix and match offers, quick meal deals or special offers can be created on the fly. In conjunction with our extensive reporting suite, an increase in profits can be realised almost immediately. Call on 01992 574 650 or visit www.3rtelecom.co.uk
EPoS and Merchant Solutions from 3R Telecom
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October 2019
CLH News
28
Staff Uniforms - When Style Matters "Elegance is not about being noticed, it's about being remembered." investment. In simple terms the hospitality sector is big business, with, various departments, employing different staff for different job functions all with different levels of seniority, requiring different workwear/uniform requirements.
Competition is fierce and customer expectations continue to climb year-on year, every business needs to be “at the top of their game”! Yes, food and drink, the quality of your décor, ambiance are all important, however, serving up premium brands or top-notch food in stylish surroundings is futile if your staff simply don’t look the part! For those involved in the on trade/hospitality industry, a well thought out staff uniform can help create a professional and lasting impression for both customers and employees, and, comes to first impressions, appearances make a big difference. This is particularly true in the hospitality and on trade sector. Pubs, hotels, bars and restaurants all know that uniforms can have a big impact on customers. Staff uniforms will strengthen your businesses identity and project an image of professionalism, efficiency cleanliness and will also boost staff morale. Although the sector is not without its issues, it is still UK’s third largest employment sector and accounted for 3.2 million jobs at the end of 2017 through direct employment and 2.8 million indirectly. The total turnover of all businesses in the hospitality industry reached £98 billion in 2017, up from £92 billion in 2016. The sector contributed £39bn in gross tax receipts, £18bn in exports and £10bn in business
Richard Ebbs, Head of Brands for Nisbets Plc. Says: “Clothing is an important way to signify your brand values to customers. Ensuring all staff are kitted out in uniform and workwear that fits the look and feel of your service whilst being comfortable and fit for purpose can be a challenge, but it’s certainly time well spent. Whether you’re aiming for cool and casual, or sleek and sophisticated, dressing your staff appropriately can also instill a sense of pride. Much like footballers wearing their team shirts, a uniform can unite staff and give them a sense of purpose – vital if they are to portray your organisation in a positive light” One of the unique selling points in the independent sector of the hospitality industry is identity! Whether you are a pub hotel or restaurant owner you will have that individuality that the chain sector does not have, which can also be reflected in your staff uniforms. Don’t for a moment think people are only concerned about the comfort, service, and quality of the food and drink they are receiving. they want to be able to identify staff and see standards of professionalism, in fact, according to a study 79% of people believe that how you dress at work affects people’s perceptions. In simple terms uniforms are in fashion, and can significantly enhance your business in a variety of ways: • CREATING AN ATTRACTIVE IMAGE FOR YOUR BUSINESS. Selecting appropriate employee uniforms can create a positive impression on the customer and contribute to projecting the corporate image. A uniform can give your employees a professional appearance that can enhance your company’s image in the eyes of customers. With a consistent, recognisable uniform, the service you deliver could be faster leading to satisfied customers!! Having workers wear uniforms can also make
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them more conscious of their actions while they’re serving customers, as they’re clearly tied to the brand, and therefore provide a better level of customer service. Adding finishing touches such as name tags to a uniform can also give both your customers and staff a more personalised experience. MAKE YOUR EMPLOYEES FEEL THAT THEY ARE PART OF A TEAM. Having a workforce that is neatly dressed in company clothing will create an environment that operates around company values, and can foster a sense of pride in their jobs and your company. In fact, 56% of workers feel more professional in uniform, and 54% say team morale is higher when everyone is smartly dressed. These factors can all result in happier staff which will reflect in the service they deliver to your customers SHOWCASING YOUR BRAND. Over time uniforms can become part of the company’s branding. When employees wear uniforms displaying company colors and logos they help distinguish their business from competitors in the fields they serve. PROTECT YOUR WORKERS. Safety is important when it comes to uniforms as well. Making sure all your employees are compliant with the environment around them helps with wearer safety, for example, fire resistant and hi-visibility clothing. IMPROVE SECURITY. Specific Uniforms can help identify who belongs in what work areas and help keep work environments safe by distinguishing who belongs where.
the food they prepare, thus making a negative impact on a customer’s dining experience. Professionalism is a varied aspect that differs depending on the operator. However, it is a universal truth that the condition of the apparel worn by staff represents their brand. If a restaurant chef is spotted wearing stained jeans and a tattered shirt whilst working, it gives off the impression that the restaurant doesn’t enforce policies that chefs maintain a clean and professional appearance. That impression made from a lack of professionalism and hygiene translates to the question “if they don’t put effort into their uniform, what chance is there they’ll put effort into our food?”. In turn, this will damage the operator’s long-term reputation and its ability to bring in revenue.
AND WHY IS IT THE SAME FOR FRONT OF HOUSE STAFF? The importance for staff to wear a uniform in hospitality and the on-trade is equal to that of chefs wearing the proper workwear in the kitchen. Arguably, front of house uniform for waiting staff is more critical as it is visible to customers and will have a greater impact on their perception and overall customer experience; but the increasing popularity of open kitchens means that chefs are now also often on show, making it more important than ever to get workwear right. With a trend for brighter colours and more comfortable fabrics it seems that uniforms and work wear are now a lot less formal.
WHY IS IT IMPORTANT FOR BACK OF HOUSE STAFF TO WEAR THE RIGHT KIT IN THE KITCHEN? The importance of wearing the correct attire in the kitchen comes down to three key aspects: hygiene, comfort and professionalism. Uniform accesories such as gloves, hats and hairnets prevent contaminants such dirt and hairs coming into contact with any of the food. Without the proper kit that enables mandatory hygiene maintenance during food preparation, the risk of spreading disease and even allergens are much greater. Long shifts in a high temperature environment require the ideal uniform sized correctly and made of materials that are not only comfortable but won’t irritate the skin after long use, as well as being loose enough to provide proper aeration. Not only can uncomfortable workwear be harmful to workers over a long period, but this discomfort may also draw focus away from their work, affecting the overall quality of
A staff member putting on a freshly cleaned uniform opposed to their street clothes is much more hygienically sound. If waiting staff have been at college or another job during the day before an evening shift, the clothes they’ve worn may have picked up all sorts of bacteria and potential viruses over the course of the day. Customers understand this, making a front-ofhouse staff member’s first impression all the more important.
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October 2019
CLH News
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Staff Uniforms - When Style Matters "Elegance is not about being noticed, it's about being remembered."
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leading edge in excellence which enables us to provide a comprehensive portfolio of workwear and uniforms, including bundle offers”!
Style Uniforms believe that customer relations are hugely important in the hospitality sector.
TIPS TO HELP YOU PICK THE PERFECT UNIFORM FOR YOUR STAFF
Manager Peter Morris says: "We've just returned from a massive hospitality exhibition, The Restaurant Show, held each autumn at Olympia, London. Because we're a British clothing designer and manufacturer, we really value the opportunity to meet face-to-face with our existing UK suppliers and returning customers. It's always great to see new faces, too, and our exhibition stand always attracts a wide range of fresh clientele from around the country.
"Over the past twenty years Style Uniforms have developed an end-to-end service that we're proud of. From stylish front-of-house garments where first impressions really do matter, to durable functional clothing manufactured to withstand the daily grind, our focus is to provide the highest quality uniforms for any given budget. Whether creating a fully original bespoke collection, or supplying standard off-the-shelf clothing with branding, our experienced team makes dressing any workforce a simple hassle-free process. Ultimately, our presence at live exhibitions is a chance to engage with people; it's a real world experience - an extension of the products and services available at our online home, styleuniforms.co.uk. Our Sheffield headquarters houses design and manufacture all under one roof, from where we guarantee leading UK innovation, craftsmanship and quality. Partnering with our sister company - technical clothing specialist, KIT Design we're proud to offer UK businesses a high quality home-grown service." UK manufacturers & importers of hospitality uniforms and foodservice equipment Bonchef have been supplying workwear to the hospitality sector since 1979, managing director Nauman Butt says; “The
Bonchef global team is actively involved in the development from inception to production of all the fabrics in our innovative range. Our Pakistan factory is a centre of excellence where we combine experience with technological advancement to produce quality uniforms. Bonchef today, is still owned by the Butt family and very proud to trade as a family business. We pride ourselves on our friendly and efficient service and will always do our best for all our customers. Our business is reliant upon the strength of our customers and the relationships we have forged with them over the years. We are confident there is no finer collection to satisfy your requirements. A one-stop solution to all your uniform and catering equipment needs.” Axent Embroidery Ltd has been providing promotional uniforms and workwear for the past 37 years, manager Tom Stainer said: “ we provide specialised inhouse printing and embroidery services for pubs bars hotels and restaurants nationally and insured exceptional levels of satisfaction and customer loyalty is at the forefront of our business. Just one example of this is the provision of a fully embroidered proof as part of any new logo setup. We are blessed with a combination of friendly, highly trained staff, together with the knowledge gained from being one of the first computerised embroidery companies in the UK, has given Axent the
Choosing the correct uniform for your business is a big investment and something that will require a lot of thought before you make a decision, so, how can you make sure you make the right decision when planning a new work uniform? To help, Alex Grace, Managing Director of personalised clothing retailer Banana Moon, has some hints and tips for businesses on how to make the right choices when picking a work uniform. • COLOUR IS KEY: Colour can play a major role in how your business is perceived, so it is important to get it right. Start by thinking about your company’s logo and brand colours, but if you don’t think your logo colors would work then the next step is to think more about the image certain colours project. If your team wear all black for example then they may project authority, while lighter colours can give a calmer and cleaner image. Ask yourself what you want people to think and feel when they see your team in uniform and use this as your guide. Even if you don’t believe your logo colours will work as the base colour of your uniform, choosing safer base colours for the uniform can allow you to use the colours in your logo and branding to really make your uniform stand out, and will ensure your brand is at the forefront when your staff interact with customers and clients. • COMFORT OVER STYLE: When it comes to choosing a uniform, comfort should always be a priority, so it’s vital you carefully consider what tasks your staff will be carrying out while at work. Working in restaurants, for example, often requires physical work and long hours in a hot environment, so ensuring you pick the correct colours and fabrics is essential. Try choosing darker colours for tops and t-shirts as these tend to hide sweat more easily, and pick breathable fabrics such as lightweight cottons or more technical wicking polyester to make clothes more comfortable to wear. Not only will this help your employees look more presentable, but it can aid job satisfaction if workers feel comfortable in their uniform this can only have a positive effect on their happiness in the workplace. • FIT FOR PURPOSE: Buying uniforms for a team is an expensive task, and as such it’s one that business owners will not want to do on a regular basis. To ensure your uni-
form stands the test of time, increase longevity by selecting materials that will hold up over constant wearing, washing and activity, ensuring you give each staff member more than one uniform so items get worn out by washing and wear and tear less quickly. It also helps to order uniforms in bulk to get the best deal from suppliers. If you are personalising items with brand names and logos, most suppliers will give you a discount on bulk orders, meaning you can save money upfront and will need to order new uniforms less frequently, saving you time and money.
CONCLUSION If the employee feels comfortable in his working clothes, the chances are that he will eventually perform to his full potential and exceed future guests expectations. Having the proper attire not only helps the employee's comfort but motivates him as it allows the employee to feel fully integrated and proud to represent the values for whom the employee is working for. Staff uniforms are a great way to establish a team mentality among your staff. It’s a visual reminder that everyone is striving for the same goal. Create and uphold a clear uniform policy that emphasizes professionalism and cleanliness. Your guests will appreciate it!
www.bonchef.co.uk www.styleuniforms.co.uk www.kitdesignworks.co.uk www.AxentEmbroidery.com
October 2019
CLH News
30
Products and Services
New Single Serve Risotto Pots Have Got the Lot Finding A Green Alternative To Plastic Wrap
The Real Soup Co. has branched out to give caterers their very first taste of its newest format – premium single-serve Risotto Pots that are perfect for on-the-go sites, while also allowing chefs to put restaurant quality risotto on menus without laborious batch cooking and the associated wastage. The classic risottos are available two flavours; Tomato and Chargrilled Vegetable, combining Italian Carnaroli rice with the bold flavours of courgette, mushroom and red and yellow peppers, and Porcini Mushroom – an authentic recipe delicately flavoured
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
Jura Bean-To-Cup Coffee Machines As the summer fades into autumn and the tempera-
ture begins to drop, consumer interest in coffee tends to peak. For many, instant coffee simply doesn’t make the cut anymore, with consumer’s becoming increasingly discerning, and not prepared to settle for anything less than the best. Taking your restaurant’s coffee experience to a whole new level, Swiss coffee machine manufacturer JURA is the only brand in the world to focus solely on premium automatic bean-to-cup coffee machines. Delivering great design, award-winning technology and a range of
Jardine Leathergoods Jardines have been creating leathergoods for medium to high end hotels and restaurants for over 30 years. During that time they have earned a respected reputation for producing quality bespoke Menu Holders, Wine List Covers, Hotel Room Binders etc. They mainly work in leather of varying grades, but also use faux leather and other textiles, such as buckram cloth or even wallpaper to achieve that something special to work with the rest of the décor. Their client base is mainly in the UK but they do also supply several parts of Europe, the US, and the Far East.
with parsley and thyme. Lovingly created by the company’s in-house chefs, the new formats are gluten-free, vegetarian and supplied chilled in a hearty 300g pot. Crucially, they can be ready to eat in just four minutes, and enjoyed either on the move or plated, garnished and served in a more formal setting. The new risotto pots are CQUIN compliant, low in saturates and available now! The Real Soup Co. is owned by Zorba Foods. For more information on the new products, contact: 01495 301999 or visit: www.therealsoupcompany.com
pub or bar offring; with a range of nuts on offer, picking the best ones for your establishment is key. Look no further for the perfect pork scratching with SCT & SCT's Proper Pork Crackling, including favourite flavours Extreme Naga Chilli, Sage and Onion, and of course, the Classic Salted. Call 01202 875280, email info@sct-sct.com or trade@sct-sct.com or see the advert on page 7.
speciality coffees, JURA is a loved brand by many wellknown restauranteurs. Perfect for a restaurant offering, the GIGA X8c impresses with its unique speed function, preparing perfect coffee in record time. Featuring a dual spout, the machine is designed with the needs of professional users in mind, delivering the perfect coffee every time with just one touch. For more information, please visit uk.jura.com or see page 9. Ray Bott from Jardines says he “enjoys the challenge of bespoke goods”, and explained….. “When working on bespoke items, it is not always easy to make the designs presented to us without a few adjustments. Sometimes we need to engage with the designers/owners to talk through how the item can be adjusted, to enable us to arrive at a design that not only has the required look, but functions and is possible to make within the desired budget.” “Jardines do also make more standard items such as place mats, coasters and desk blotters”. He added. Ray can be contacted on ray@jardineleathergoods.co.uk or 01932 340919 or see the advert on page 8.
Welcome to The Leaf Life
Welcome to The Leaf Life, A CBD infused lightly sparkling range of drinks. The new flavours include, Lemonade, Raspberry and Mango with Passionfruit. These natural drinks contain 15mg of full spectrum CBD and are free from artificial flavours, colours and refined sugars. ‘The Leaf Life’ is the newest brand to join Bravura’s impressive portfolio of vegan and vegetarian products, and it is the fourth of Bravura’s own brands, alongside Free From Fellow, Lestrin and Peanut Hottie. Bravura Foods are the masterminds behind these new sparkling drinks that we are sure you will come to know and
love, “The Leaf Life”. Available in slim line 250ml recyclable cans in three delicious flavours: Laidback Lemonade, Relaxing Raspberry and Mindful Mango with Passionfruit. The company have used wholesome natural ingredients including the CBD to deliver a fantastic tasting lightly carbonated drink with a functional beneficial twist and all varieties are under 25 calories per can. Contact Bravura Foods Ltd on 0203 086 8676 or visit www.bravurafoods.com
Straight Out Of Cuba: Meet Black Tears, The First Ever Cuban Spiced
As drinkers embrace a drier profile, a bittersweet delight from Cuba, rum’s spiritual home, launches onto the UK market. Black Tears dry spiced, the first spiced crafted with Cuban rum, showcases the rich notes of coffee and cacao—plus the tingling passion of aji dulce, a sweet-hot pepper that’s Cuba’s signature spice. “There are plenty of sweetened rums out there but I think the future for rum is authenticity,” notes H Joseph Ehrmann of Elixir, San Francisco. With just nine grams of sugar per litre, Black Tears is a sophisticated contrast to syrupy, liqueurstyle spiced rums, which can contain five times that amount. America’s King
Cocktail, Dale DeGroff, has described it as “amazing”, while British rum guru Ian Burrell calls it “beautiful”. The first launch from Cuban rum connoisseurs The Island Rum Company, Black Tears is inspired by Cuba’s Lagrimas Negras (Black Tears) song, written in 1929 and still an island signature today. Its dry, spicy profile works perfectly in a Tears and Tonic with your favourite tonic and an orange slice, or in the classic rum cocktails. Learn more at www.blacktears.com or contact Skylark Spirits: info@skylarkspirits.com, +44 7962 347 067
with SuperBee
Single use plastic has been in the news a lot lately as countries get ready to regulate its use and consumers become more aware of the damage it’s doing to the environment. In the catering trade plastic wrap is used frequently but did you know that it generally can’t be recycled? But what if our grandmothers already had the answer for how we can replace cling film safely and cost effectively? Beeswax wraps, which have been around for centuries, are made from fabric soaked in a mixture of wax and other oils to create flexible, antibacterial, reusable
food wraps that can be rinsed and used again and again. So while the initial outlay may be greater than cling film they will save you money over time. While many brands of wax wraps can only be reused for 6 months or a year, SuperBee Wax Wraps, can be used for up to 2 years, making them an extremely cost effective, environmentally friendly purchase. They meet international food safety regulations and are suitable for use in commercial kitchens. See the advert on page 5 or find out more at www.superbee.me
Boe Gin - Stand Out from the Crowd The Boe gin range is distilled at our premised in the village of Throsk in central Scotland.
The range has won numerous quality awards at the Scottish Gin Awards and International Wines and Spirits Competition (IWSC). Boe has experienced phenomenal growth and is now a top 10 gin with many wholesalers and pub chains across the UK, including LWC, Fullers, Greene King and Tennents.
The gin market is still growing strongly but there is a bewildering choice in gins, and so it pays to stock a proven winner. Visit www.boegin.com for further details.
It is stocked in over 12,000 on trade outlets and has led the way with favourites such as Boe Violet Gin. The brand is heavily supported with marketing activity, such as the use of Paloma Faith in advertising, and this has resulted in it becoming the most engaged with gin brand on social media in the UK.
Herald Introduces Its Bagasse Range
Quality disposables manufacturer and supplier, Herald is expanding the variety of products it offers in its biodegradable product range by launching a choice of bagasse goods, to sit alongside its selection of biodegradable, paper, single and double wall, 8 oz and 12 oz hot cups, completing its green selection. The bagasse range includes square, round and rectangle plates, in varying sizes, bowls and hot boxes. The latter should appeal to the food to go market, along with those who supply to takeaway and fast food outlets. Herald has aimed to stay ahead of the trend for environmentally friendly and alternative products over the last few years, introducing natural birchwood cutlery, stirrers and skewers and a cornstarch cutlery range – which looks and feels like plastic but is natural and completely biodegradable. Managing director of Herald, Yogesh Patel comments: “We regularly review our product offering to make sure we are offering quality, current products that reflect the demands
and needs of our wide customer base. “More and more businesses are opting for greener solutions because they are customer-driven and their customers are insisting on an alternative to plastic. We are keen to offer the perfect substitute for any use or occasion. “This new sturdy bagasse range sits alongside our wood, cornstarch and plastic offerings to give the most varied choice.” With over thirty years since its inception, Herald is renowned for its vast catalogue of goods that provides an unrivalled breadth of choice. It’s been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect the company’s reputation and its customers’ expectation. For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900 or see the advert on page 4.
Crafted Set To Quench The Thirst Of Out Of Home Market With Convenient 330ml Range ®
Following the nation-wide success of their 1 litre juice range, British juice drinks brand, CRAFTED®, has announced an exciting expansion into foodservice with the launch of a 330ml range. Perfect for grab-and-go or drinking in, CRAFTED’s® 330ml juice drink range comprises of three delicious, refreshing, flavours – Mango & Passion Fruit, Still Cloudy Lemonade and Blueberry & Blackberry –which have been lovingly created with a careful selection of highquality fruits to ensure an exceptional flavour. Containing no added sugars, or sweeteners, CRAFTED® 330ml juice drinks appeal to customers looking for a lower sugar, great tasting alternative to a standard soft drink as Christopher Banks, Chairman of CRAFTED®, explains: “As customers continue to become more nutritionally aware, operators now recognise the need to stock a wide variety of healthy
food and drinks. Perfect for satisfying this very demand, CRAFTED® 330ml juice drinks contain no added sugars or sweeteners - the fruits that we carefully select are simply sweet enough. As well as this, a 330ml carton of CRAFTED® juice provides 1 of your recommended 5-a-day and is certified as suitable for vegans by The Vegan Society.” CRAFTED® 330ml is packed in TetraPak cartons - ‘the pack that grows back’ - which are made from up to 75% renewable materials and are fully recyclable as Chris comments: “Featuring convenient resealable packaging made from recycled materials, CRAFTED® juice drinks are as sustainable as they are delicious.” To find out more about the 330ml foodservice range, or to learn more about CRAFTED®, please visit www.crafteddrinks.co.uk/foodservice
Design and Refit
October 2019
CLH News
Retain Payment or ID Cards & Be PCI Compliant Whilst Increasing Profits When a vendor retains a credit card or debit card, or indeed handing over his or her ID card as security against running a tab or renting sporting or other equipment, there is always some uncertainty about the safety of the card whilst out of the customers’ possession. CardsSafe® eliminates the need to worry about any loss or theft as it is the simplest and most efficient way to ensure the card’s safety from potential misuse. The CardsSafe® system has now become the “best practice” way of handling credit and debit cards in the hospitality and leisure industries. More than eighty thousand boxes are in use every day and hundreds more are added every week. Customers who share their experience with our staff report these benefits:
• Chargeback drops by more than ninety 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
Mayfair Contract Furniture We supply contract grade commercial furniture to the hospitality & leisure industries. With over forty years of experience in the hospitality industry, we are passionate about supplying the finest quality products. We deliver to all areas of the United Kingdom, Ireland and Europe and export our products worldwide. We keep in stock a huge variety of New contract furniture including tables & chairs, lounge / lobby furniture, & hotel bedroom furniture ready for immediate dispatch. In addition to this as a direct importer we can also competitively fulfil a wide range of bespoke orders to suit your personal
requirements. Not just a supplier; We understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted, and logistics. Contact 01733 310 115, email: sales@mayfairfurniture.co.uk or visit www.mayfairfurniture.co.uk
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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
Grey Simmonds Food Service Equipment
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. 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.’
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.’
‘Our company credo is ‘Consult, Design, Install’. We see each project
EAIS - The Ideal Solution
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EAIS are your one stop solution for all of your storage and handling needs. Our vastly experienced and award winning team are on hand to support our distributors and to help them overcome any challenge that they may face. We offer 16 different types of racking to choose from including chrome, nylon, stainless steel solid, perf & wire as well as lift-out systems. All of these are available in wide range of sizes which will help to maximise every area of a busy commercial kitchen. Follow this up with a huge range of trolleys and transportation system you will find all that’s needed to sup-
Specialists in Commercial Catering Equipment Maintenance & Repair Catercall Ltd are proud to announce that we are now under the ownership of Keltic Engineering Ltd. We offer a great team of gas safe registered catering engineers with full SSIP accreditation, technical support and a friendly, helpful service desk team Working directly with major manufacturers we can offer next day delivery on stocked parts for business critical breakdowns. Having extensive experience across all sectors of the catering industry, from full installation to minor repairs we have the commitment and resources to ensure smooth running and compliance within your commercial kitchen.
• Emergency Callouts • Planned Maintenance • Catering specific gas safety inspections • Catering gas pipework upgrades • Gas Interlock works • All Catering & food preparation appliances • Warewash appliances
Tel 0121 433 5444 | service@catercalltechservices.co.uk Keltic Engineering Ltd, incorporating Catercall, Pumpserv & Fenflow.
Whilst Grey Simmonds Food 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 6.
port all types of commercial catering applications. Our stocks of racking and trolleys is vast, allowing urgent next day delivery if required. In addition to standard products one of our strengths is our flexibility. Our manufacturing facility allows us to offer bespoke items to our customers. Therefore if our standard product doesn’t quite tick the box our engineers will work closely with a client to ensure the correct bespoke solution is offered. As well as supply only we can also offer an efficient and economical installation service with our highly experienced teams of fitters.
For more information please visit our website – www.eais.co or see the advert on page 15.
Design and Refit
October 2019
CLH News
Contract Furniture for Any Business from Pubstuff With a wealth of experience in the leisure and hospitality industry, we have established ourselves as the number one supplier of furniture to the trade. The Pub Stuff range of furniture and fabrics combine the very best elements of great design with practically and robust construction, which is just perfect for use in your challenging environment. All our Pub Stuff standard range chairs, tables and bar stools are available in soft oak or dark walnut stained finishes. We also stock a selection of weathered oak finishes which coordinate beautifully with the standard range of chairs and tables. The mix and match approach
ensures you can choose the styles to suit your venue without the worry of whether everything will go together. Add a fabric from the Pub Stuff range or choose fabrics from any other supplier and you can achieve a combination that’s unique to you. Our experienced, enthusiastic team are on hand to help – just a phone call away and ready with ideas and suggestions to help create your perfect furniture scheme. With no minimum order and huge stocks, you will be delighted at the fast turnaround time and great value prices from Pub Stuff. Contact Pubstuff via www.pubstuff.co.uk, 01295 758536 or sales@pubstuff.co.uk
Stylish, Modern, Wholesale Contact Chairs from Regent
Established for many years www.regentchairs.co.uk has become one of the largest independent importers and wholesalers of furniture in the UK supplying the Trade. Our aim is to provide customers with a comprehensive product range, first class service and outstanding value. We have had a reputation for introducing ranges of good quality furniture at competitive prices that have become established into the furniture market place and continue to be best products for our customers. We are continually sourcing new and exclusive designs to join our comprehensive product range. We have a large warehouse with facility which enables us to carry stocks of furniture this allows us to operate a fast, reliable service.
We have a large purchasing department with many product specialists. Every day they search for new trends and designs. They travel regularly to all corners of the globe to investigate, test, and buy new products. www.regentchairs.co.uk also invests a lot of care and time into the quality and packaging of their products. www.regentchairs.co.uk recognise the great importance to a personal approach, which is very much appreciated by our customers. www.regentchairs.co.uk logistics department collects and checks all orders and prepares them for collection. Our entire logistical process is focused on speed, accuracy and punctuality. With our thorough planning and dedicated, motivated employees, orders are processed in a very short timeframe. See the advert on this page for further details.
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Design and Refit
Prepare for a Cozy Winter with Star Linen
GLOBAL ART For Your Refurbishment
With over 35 years of experience, Global Art Gallery offers artworks by a number of diverse artists and pieces from selected private collections from around the world.
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You won't find lots of prints in expensive frames at Global just lots of original art at realistic prices.
Further information is available from James Hartey on 07894 555107
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There is no better feeling for a guest than climbing into a nice warm bed and getting snuggled up under the covers. With the winter months on their way, it’s important to get your rooms ready for when the temperatures plummet. When buying a duvet, you can ensure it will keep your guests warm even on the coldest nights in winter by opting for a higher tog rating. The higher the tog the warmer the duvet will be. The scale ranges from 1 tog - the coolest to 15 tog - the warmest. For winter, we recommend a 13.5 tog for extra warmth and comfort especially for those who really feel the cold. However, making sure you have the right duvet for the season doesn't have to mean owning more than one. We know buying multiple duvets isn’t
always realistic, so a 10.5 tog is great all-rounder and considered a favourite in the UK for all seasons. Our Blenheim and Hilltop microfibre duvets are available in a 4.5 tog, 10.5, 12 and 13.5 tog with zip and link options. It’s not only the duvets and the tog rating that help you guests feel warm in the winter. Lying on a high loft mattress topper will give your guests that extra cosy feel when they snuggle up on a cold winter’s night. Our most comfortable mattress toppers include the Clarence combination topper with a fitted skirt available in a 600gsm and 1000 gsm. If you prefer a luxury topper with straps instead of a skirt why not opt for our Windsor topper available in 1000gsm. Call 01443 805050 or view the online catalogue at www.star-linen.co.uk See the advert on page 13 for details.
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 disappoint-
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. Made to the same high standards as our premium range without setup costs, site visits and installation fees. 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
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. We carry a lot of our range in stock so we can help you to meet your deadlines. We also offer a unique source and supply service; if you send us a picture of an item we will do our up most to supply to you at the best price.
All our furniture is manufactured to the highest standards, we only use hardwood frames which are glued screwed and dowelled for strength. crib5 interliner (if required) sprung seat areas or webbing and top quality Italian leathers and fabrics. For further information, call 0115 965 9030, visit www.contractfurniture.co.uk or email info@contractfurniture.co.uk
In The Frame: Novellini Returns To Sleep & Eat
For the second year in a row, Novellini will be exhibiting at the annual Sleep & Eat event at Olympia London from 19 - 20 November. Having recently launched a wealth of new products in the UK, the Italian bathroom specialist is welcoming visitors to its stand at the event, where the new Frame collection of bathroom accessories will be on display. Working alongside architects and designers, Novellini creates beautiful and functional bathrooms that complement the home, helping to design tranquil spaces that promote wellbeing within the home. Based in Italy, the brand is an independent producer and manufacturer of shower enclosures, wetrooms, shower trays, steam saunas, baths, whirlpools and bathroom furniture.
In the last decade, Novellini has made significant investments into environmentally friendly manufacturing processes. With the future in mind, the bathroom specialist continues to strive towards ever more sustainable, holistic production and distribution methods. Novellini is available nationwide through its chosen merchant partners and retailers, but also welcomes designers and architects to explore its inspirational collections. You can visit the Novellini team at stand E14 on the ground floor at Sleep & Eat (Olympia London) from 19 - 20 November. To find out more about Novellini’s new products you can contact us directly. Info-uk@novellini.com, 01727 229922 or novellini.co.uk
Boston And Washington Side Chairs: A Classically Stylish Solution Trent Furniture’s Boston and Washington side chairs combine timeless American-inspired design with fantastic European manufacturing and affordability. Crafted from high quality European beechwood, both styles are available in dark oak, walnut and light oak. The Washington is also available in a contemporary black metal or white wood finish. Choose between attractive horizontal slats on the Washington or vertical slats on the Boston. Both styles are available with a solid wood seat for ultimate durability or with a madeto-order upholstered seat in a huge range of fabrics to enhance comfort and style.
The Boston and Washington side chairs not only look great, they are built for comfort and to withstand longterm heavy use in any hospitality setting. Plastic feet ensure floors remain unmarked and both styles are often paired with Trent’s popular Wellington or Shaker tables. To complete the look, both chairs also available as a bar stool. Both the upholstered Boston and Washington side chairs are currently available at a special price of just £39.90 plus VAT. See the Boston and Washington side chairs plus a huge range of furniture at www.trentfurniture.co.uk or call 0116 286 4911 for more information.
MST Auctioneers
MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods. We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days. We have storage and removal facilities. In addition we have forklifts for machinery up to 5 tons. We also hold regular Auctions ”On Site” and "On Line" See advert on this page for further details.
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Design and Refit
Be More Sustainable By Recovering Waste Heat From Kitchen Freezers
Hot water and heating specialist Adveco, introduces the HR001, a standalone Heat Recovery Unit providing a convenient, packaged unit to recover refrigerant system waste heat. Perfect for restaurants and hotels, connecting between fridge and freezer condenser units and a hot water installation, the HR001 utilises the waste heat generated by the compressor.
Bill Sinclair, technical director, Adveco, says, “A comprehensive series of tests on the HROO1 with a restaurant customer comparing both gas and electric heating systems shows weekly heat recovery averaging at 155 kWh/week per site. Customers therefore not only save money by recovering ‘free’ heat, but this saved energy means less overall power demands
and reduced emissions helping a building towards new sustainability goals.” All components are pre-wired and installed within a grey IP rated housing with mounting brackets, allowing a quick and straightforward installation. The HR001 connects directly to Adveco’s control panels for seamless integration into a water heating installation.
Indirectly pre-heating the incoming mains within a hot water installation, it is capable of achieving temperatures as high as 50°C. https://adveco.co/products/bespoke-solutions/hr/
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.
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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 gener-
ates 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. See the advert below for details.
Property and Professional
The Hawkley Inn, Hawkley, Hampshire on the Market Leading National Licensed Property Agents Guy Simmonds have been instructed to sell the highly impressive and traditional 19th century freehouse the Hawkley Inn; situated in the highly sought after and affluent location of Hawkley. This wonderful village pub features a delightful Lounge Bar (circa 30) and a versatile and multi-functional Restaurant (circa 40+ covers). Adding to the diversity of the business are the 6 exceptional ensuite Letting Bedrooms. There is a good sized fully equipped Commercial Catering Kitchen. There is also a good sized Beer Garden (circa 100).
National Sales Director Martin McConnell said, “This is truly an extremely rare opportunity to procure a well-established and profitable business with a wonderful quality of life in this enviable locale!” Price: £1,150,000. Tenure: Freehold. Turnover: Advised current turnover circa £850,000+ (incl. VAT). Trade Split: 40% wet, 50% food and 10% accommodation. Contact Guy Simmonds on 01332 865112.
Charles Darrow - The South West’s Leading Commercial Property Agents and Business Sales Advisors
Since opening our doors in 2013, Charles Darrow has created a commercial property agency with a difference. Priding ourselves on open, honest, and straighttalking advice, our combined expertise, industry understanding, and in-depth regional knowledge provides an individual service that puts our client first every time.
Covering commercial property sales, lettings and business transfer across Cornwall, Devon, Somerset, and Dorset, we offer a complete service in every area from extensive online marketing and print advertising, to buyer and tenant screening and extended support. After opening our second office in Barnstaple in 2016, we now have an extensive, enviable, and growing, portfolio of commercial and specialist business opportunities across the region. But alongside our astute commercial and business property capabilities, we also offer our clients specialist
The Barley Sheaf, Liskeard, Cornwall for Sale
Leading South West Licenced & Leisure property agents, Bettesworths, are delighted to announce their latest property instruction from St Austell Brewery. St Austell Brewery have instructed Bettesworths to market the freehold interest in the Barley Sheaf, Liskeard for sale at an asking price £175,000 plus VAT. This substantial, imposing Grade II listed building benefits from a courtyard and garage to the side of the property and a spacious trading garden to the rear. The property briefly comprises a main character trading area arranged in an ‘L’ shape with a snug situated to the far corner, leading to the kitchen,
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 deal with all your creditors and their litigators allowing
knowledge and experience in other areas too. Our team can cover land acquisitions and sales for commercial development together with associated areas such as planning and funding, and our successful Network Auctions mean we can sell any land or property quickly and confidently on your behalf. When it comes to commercial property and business sales across the South West, Charles Darrow is your perfect partner. So let us help you find exactly what you’re looking for. www.charlesdarrow.co.uk games room and function room. The property also benefits from substantial ‘back of house’ space including a ground floor beer cellar, Ladies & Gents cloakrooms and a courtyard with garage to the side of the property. To the rear is an outside beer terrace which is part decked and arranged over three levels. Above the ground floor is the private living accommodation arranged over 2 floors including living room, kitchen, bathroom, separate shower room and 5 bedrooms. For further information please contact Bettesworths on 01803 212021 or see the advert on page 38.
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
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ANDREW GREENWOOD BUSINESS TRANSFER AGENT BELL TENT HIRE COMPANY FOR SALE, BASED IN THE NEW FOREST, HAMPSHIRE. Established 2012. Specialising principally in weddings. Offering a range of 58, or so, quality Bell Tents with furnishings, in 4, 5 and 6 metre diameter sizes that can sleep 2 to 12 people. Providing delivery, set-up & take down service. Run by couple with self-employed staff. Recorded T/O £80,282. Adjusted net profit £48,238 - £70,000 FOR 100% SHAREHOLDING IN LIMITED COMPANY. (Ref. M.3800) ITALIAN RESTAURANT & BAR (FULL ON-LIC), AMIDST CONSERVATION AREA, CENTRE OF WATERSIDE TOWN, ON THE FRINGES OF THE NEW FOREST, HAMPSHIRE. Character prop with Grade II listed frontage has inviting ‘olde worlde’ atmosphere. Grnd & 1st floor seating for 56 & pavement seating for 12. Comprehensively equipped catering kitchen. Offering a traditional Italian menu. T/O £12,000 pw from opening 6 days. Accounts record T/O £438,252 (ex VAT) for y/e 28 Feb. ‘19 (46½ week period). GP £226,657 (51.72%). 15 yr lease from March 2008 at £16,000 p.a.x. – £180,000 + S.A.V. (Ref. C.3789) 4 STAR GUEST HOUSE, OFFERING HIGH QUALITY, SELF-CATERING ACCOMMODATION, OCCUPYING ACCESSIBLE POSN, CONVENIENT FOR CITY CENTRE & STATION, SOUTHAMPTON. Substantial semidet. prop circa 1908 with later rear extensions. Fully refurbished & modernised in recent yrs. Offering a home-away-from-home for long & short stay guests with shared kitchen & laundry facilities. 7 wellappointed en suite letting bedrooms, comfortably accommodate 12 guests. Desirable s/c 1 dble bed etc owners flat. Parking for 5/6 cars + gge. Run by H&W team. Retirement sale – same hands 13 yrs. Recorded gross T/O approx. £83,000 (inc VAT). EBITDA approx. £47,000. Accts avail. - £595,000 FREEHOLD (Ref. GH.3767)
www.andrewgreenwood.com
romsey (01794) 522228
FAST COMMERCIAL FINANCE FOR ALL EMERGENCY SITUATIONS Call For All Business Debts us toda Complete or Partial Re-Finance y with Redevelopment & Refurbishment delaout y Purchase & Expansion Cashflow Correction & Working Capital
All cases considered, please call in confidence to discuss www.hotelandpubrescue.co.uk
01183 800949
enquiries@hotelandpubrescue.co.uk
07538 161544
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Property and Professional Looking For A Catering Finance Provider That Knows Your Sector Inside Out? Johnson Reed is a CESA-approved specialist in the area of catering equipment leasing and finance, having operated in this sector since 2005. At Johnson Reed, we help our clients to reach their extraordinary by making their investments reality. If you’re just starting out in business or an established business that is looking to improve and expand. We are here to help you! Whether it’s short-term cash you need to help fund a VAT return over three months, or you’re embarking on strategic expansion which requires a longer-term cash flow lease or loan. We offer common sense lending which makes your investment reality. No long-winded tick box exercises and no set criteria. Just solid, traditional lending the way it should be. Person-to-person, business-to-business. Over the past 12 months we have seen huge growth in the amount of catering clients approaching us for help.
This is no doubt due to the restrictions and lack of understanding of banks when it comes to lending money to new start-ups for their much-needed equipment. We supply to all types of catering businesses including: restaurants, pubs and bars, fast food outlets, hotels, food franchises and food processing/manufacturing facilities. Whether you are an operator in the hospitality sector or a supplier to it, our flexible financial services can support you throughout your business journey. Call 0161 429 6949, email info@johnsonreed.co.uk or
When it comes to historic and charming old English pubs and hotels, Devon rarely disappoints. Recently coming to market, our property of the month is a wonderful example of such a rural establishment - sensitively restored, this Grade II listed hotel comes with a freehold asking price of £1.1m. Located just 4.5 miles from Okehampton in The Dartmoor National Park and set in around 5 acres of private grounds, the wonderful Oxenham Arms – previously a 12th century Benedictine monastery – carries its Grade II listing together with
an AA rosette for its award-winning restaurant. With characterful bar, dining room, and restaurant on the ground floor, the first floor is home to the property’s seven, well-appointed letting rooms. Even the 3-bedroom bungalow owners accommodation sits in its privately lawned garden to the rear of the property. The Oxenham Arms presents a golden opportunity to build further on the success of the current owner’s. Please visit www.charlesdarrow.co.uk for more information.
Charles Darrow - Our Property of the Month
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.
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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.
David has now come up with a way of making his amazIf you have a Pub, Restaurant or Hotel business which is ing Mentoring & Consultancy service more accessible to facing financial or operational challenges … why not let the wider market, and for a lower monthly fee. David have a look, and help you maximise your full potenInstead of being charged for monthly consultancy, you tial. There is no cost to David having a look at your figcan now access David’s knowledge and expertise via his ures, and letting you know what COULD be achieved. already-established and very well-used weekly figures Call David Hunter confidentially on 07831 407984 or reporting system. He will send you weekly reports on on 01628 487613. how your business is doing and will throw in FOR NO
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EAST DEVON
EXETER CITY CENTRE
EAST DEVON
Substantial & Impressive Hotel & Restaurant 10 Ensuite Letting Rooms, Function Suite (80+) 3 Bedroom Owner's Accommodation 3 Set in ⁄4 Acre With Stunning & Extensive Views Customer Car Parking for 20+ Vehicles
Stunning And Award Winning City Centre Gin Bar Furnished To An Exceptionally High Standard Prime And Prominent Landmark Trading Position Bar Area (20+), First Floor Seating (30) Run Completely Under Full Management
Substantial Detached Country Hotel Set in 3.5 Acres of Private Grounds Situated Close to Stunning East Devon Coast 13 Letting Rooms & 1/2 Bed Barn Conversion 3 Bedroom Owner's Accommodation
FH £895,000
6001
LH £95,000
4787
FH £795,000
TAVISTOCK, DEVON
BRIXHAM, DEVON
EXETER, DEVON
Impressive Award Winning Guest House Presented to Superior Standard Throughout 4 Quality Letting Bedrooms Summer House, Garage, Hot Tub & Sauna Well Established Occupying Prime Location
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
FH £440,000
5995
LH £59,950
2100
PRICE: £135,000 + VAT
W! NE
NE W
5999
PRICE: £100,000 + VAT
W! NE EAST DEVON
NORTH DEVON
TAUNTON, SOMERSET
Well Established Traditional Day Time Only Cafe Situated in Busy Shopping Centre in East Devon Main Cafe (29) & First Floor Restaurant (31) Operating Easy Day Time Only Hours Strong Levels of Trade
Quintessential Thatched Country Inn 4 Letting Bedrooms & 3 Bedroom Owner's Accomm Presented to an Exceptional Standard Throughout Grounds of Over 1.5 Acres Al Fresco Seating for 62+ Customers
Attractive & Well Regarded Licensed Cafe & Restaurant Trading on a Predominately Day Time Only Basis Restaurant 45+ & Al Fresco Seating For 32 Impressive Town Centre Business Must be Viewed
LH £50,000
2106
FH £695,000
THINKING OF SELLING? CALL FOR A FREE VALUATION
4783
LH £99,995
2040
01392 201262 www.stonesmith.co.uk
FREEHOLD
REF: 3408
• ‘Landmark’ South Hams Freehouse in Waterside Village • Award Winning Pub with Character Trading Areas • ‘Beer Garden’ for Circa 40 with Commercial BBQ Station • Stunning Boutique Letting Apartment • Very Successful Business with Turnover in Excess of £670,000 ex VAT
KINGSBRIDGE, DEVON
6000
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 £845,000
PRICE: £330,000
MORETONHAMPSTEAD, DEVON
• Fabulous Freehold Opportunity within Dartmoor National Park • Charming Café/Bistro with Retail Section Trading Daytimes. • Superb 2 Bed Self-Contained Accommodation • Huge Potential to Expand on Current Trade • Suitable for a Range of Catering Styles • Genuine Retirement Sale
PRICE: £39,950
LEASEHOLD
REF: 3567
• Beautifully Presented Bar/Restaurant Situated in Heart of Bristol City Centre • Stunning Interior Design with Spacious Open Plan Trading Area • Circa 70 Covers Inside/ 24 Outside • Extensive Commercial Kitchen & ‘Back of House’ • Turnover £825,000 ex VAT, Run Under Management
BRISTOL
LEASEHOLD
REF: 3646
• Contemporary Restaurant & Bar with Owner’s Accommodation • Trade Area Seating 25, Al Fresco Seating for 8 • Modern Well-Equipped Commercial Kitchen • Perfect for a Range of Catering Styles • Successful Business with Strong Net Profits
BRIXHAM, DEVON
LEASEHOLD
REF: 2884
W! NE
PRICE: £675,000
W! NE
PRICE: £175,000 + VAT
W! NE
• Fabulous Country Inn Situated on the Devon & Somerset Border on the Busy A303 • Attractive L Shaped Trading Area with Bar & Restaurant • 7 Bed Living/Letting Rooms (All Currently Let) • Superb Outside Areas with Patio, Beer Garden & Children’s Play Equipment • Successful Business with Strong Net Profit off Turnover of £427,000 ex VAT pa
NR. CHARD, SOMERSET
FREEHOLD
• Substantial Grade II Listed Freehouse Close to Town Centre • Currently Closed Although Premises Licence Protected • Spacious & Character Main Bar with Separate Sports Room & Function Room • 5 Bed Owner's Accommodation Over 2 Floors, Private Garage & Courtyard • Priced to Sell - Should Appeal to Operators or Developers (Subject to Planning)
LISKEARD, CORNWALL
FREEHOLD
PRICE: £25,000
REF: 3638
• Substantial, Traditional Inn Close to the Border of Devon & Cornwall • Several Character Trading Areas to Accommodate Over 200 Covers • Extensive Ancillary Space & Flexible Owners Accommodation • Elevated Outdoor Terrace with Far Reaching Views Over the Tamar Valley • Turn-Key Opportunity - New Free of Tie Lease to Be Negotiated
GUNNISLAKE, CORNWALL
GUIDE RENT: £35,000 PER ANNUM
W! NE
REF: 3627
REF: 3568
• Highly Visible Café Less Than 200 Yards from the Seafront • Providing Internal Seating for 28 & External Seating for 10 • Well-Equipped Commercial Kitchen Suitable for a Variety of Catering Uses • Run as Life Style Business with Huge Potential to Extend Trading Months • New Lease Ready to be Signed to Facilitate Quick Sale, Genuine Retirement Sale
DAWLISH, DEVON
LEASEHOLD
RE: 3547
Property and Professional
October 2019
CLH News
Bar/Restaurant Tenancy Available at Islawrffordd Holiday Home Park Situated on the Snowdonia National Park coastline, Islawrffordd Holiday Home Park evolved from within a farming business which is the classic diversification story into tourism. Starting with camping in the mid 1950’s, touring and static caravans quickly followed. Evolution of the park and products continued through the decades with static caravans now offering all the creature comforts of home, such as, central heating, double glazing and en suit bathrooms. Applications are now being invited for the tenancy of our Bar/Restaurant. At a cost of £750k and opening
Baxterworld
The hospitality industry likes to outsource non-core services. There is now a growing trend to outsource the accounting operations. We invited Ray Baxter, one of the Directors of Baxterworld outsourcing to tell us why this is becoming popular. Looking after the books is a huge hassle that gets in the way of the prime management function of the business, namely keeping customers happy and finding new customers. Not having the skills to produce accurate and timely management
in the spring of 2015, NINETEEN.57 quickly established a reputation for high quality bar food and fine dining in a comfortable and modern atmosphere. The official opening of NINETEEN.57 was kindly undertaken by F1 motor racing legend Nigel Mansell O.B.E. & C.B.E. Nigel’s association with Islawrffordd and the area goes back to his early childhood when he spent many family holidays on the park. Nigel’s connection continues to this day in the form of owning a holiday home with us and being an ambassador for Royal St David’s Golf Club in Harlech. See the advert below, Telephone: 01341247269 or visit www.islawrfford.co.uk for details.
accounts is a real and present danger in today’s risky business environment. If your business is expanding and opening new venues then an outsourced service will automatically grow with you. While most businesses outsource part of their accounting work, such as, end of year accounts, tax and payroll, there is a great advantage to having it all under one roof. Having a virtual Finance Director is usually mentioned as a great benefit. Where the provider specialises in Hospitality, this helps to drive up profits. External monitoring, by following
tight processes around tills, cash and supplier payments helps reduce fraud. Outsourcing providers get the work done within your deadlines, to a high quality and at a fixed price. Ray can be contacted at ray@baxterworld.com
For Sale: Substantial Detached Country Hotel, Close To Branscombe Beach Stonesmith of Devon are delighted to marketing the freehold sale of The Bulstone Hotel, a substantial detached country hotel which is set in around 3.5 acres. The property is located on the fringe of Branscombe, a timeless coastal village of cob and thatch cottages surrounding by National Trust farmland, hills and coastline. The property, which would benefit from some updating and modernisation, offers up to 13 letting units and currently trades on a bed and breakfast only basis. There is also a residents lounge, family room as well as several dining areas, a kitchen and various offices. There is also a 3 bedroom Owner’s Apartment. Externally, the property stands in
around 3.5 acres of grounds which incorporate Car Parking Areas for around 30 vehicles, extensive woodland and lawned areas and The Old Cider House; a barn conversion providing additional Owner’s/Staff Accommodation. Tremendous potential exists for incoming purchasers to improve the property and develop a style of trade to suit their own requirements. The hotel has a website www.thebulstone.co.uk which provides further information on the business. The freehold property is on the market for £795,000. Full details are available at www.stonesmith.co.uk or by calling 01392 201262.
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
39
Published on Oct 23, 2019
CLH News #229 October 2019
Issue #229 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...
CLH News #229 October 2019
Published on Oct 23, 2019
Issue #229 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...