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THE LEADING PUBLICATION FOR THE INDEPENDENT HOSPITALITY SECTOR Page 2 Page 26

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ISSUE 233

FEBRUARY 2020

New Chancellor Urged to Cut Alcohol Duty to Stem Closures

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Newly appointed Chancellor Rishi Sunak is being urged to cut alcohol duty across the board on spirits, wines and beers in his upcoming budget to stem the closure of pubs bars and restaurants. The call follows Prime Minister party manifesto pledge which he said would include a commitment to “re-evaluate alcohol duty” with a view to increasing domestic sales and exports. Trade body the Wine & Spirit Trade Association (WSTA) urged the Chancellor to slash duty by 2% on March 11, and is also urging the government to use the phenomenal growth in gin sales abroad as a rallying call to help British spirit makers prosper at home and abroad The latest figures from HM Revenue and Customs show that British gin sales abroad, in 2019, were worth £672 million – up 9% on the previous year, and total sales of gin at home and abroad are now worth over £3.2 billion. In 2016 export sales of the juniper-based spirit broke

the half a billion-pound mark for the first time and since then the popularity of British gin has seen sales continue to soar. Thanks to the growing interest in British gin, which has been dubbed the ‘ginaissance’, UK gin exports are worth more than double the sales in 2010, which reached just over £288 million. Britain sends more gin around the world than it does beef, wheat or beer, with gin sales worth 14% more than sales of British beer overseas – sales of British beer totalling £590 million abroad in 2019. WSTA Chief Executive, Miles Beale, said: “The popularity of wine and spirit is a hugely important role to the revival of British pubs. The ginaissance has led pub goers to enjoy an increasingly diverse range of gins and, similarly, as the quality of food served in pubs has improved so have wine menu but we are not out of the woods yet pubs are vital to local communities and employ more than 500,000 people in the UK and to continue to stem the closure is pubs have seen

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in recent years, we are calling for a 2% cut to wine and spirit duty.” He added: “We now have year-end figures for the UK’s trade in 2019, and, just as was the case at the end of 2018, gin has ended on a high. It was not long ago that sales of gin at home and abroad broke the £3 billion barrier and the category continues to go from strength to strength. If freezing duty supports this sort of growth, imagine what a cut could do? “These numbers tell us three things – first, that neither Brits, nor those overseas, can get enough of British gin. “Second, these numbers tell us something else important – 47% of our gin exports go to the EU. As British spiritmakers gear up to tackle new export markets, it will be important to maintain the booming trade in British gin – linking British supply and European demand, and vice-versa – through the transition period on 31st December 2020. (CONTINUED ON PAGE 3...)

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2

Caterer, Licensee & Hotelier

Editor's Viewpoint

February 2020

Welcome to the February issue of CLH News. We here at CLH News are in the middle of exhibition season! We just finished an exhibition in Exeter, and we are also exhibiting back in the West Country at the Expowest Cornwall tradeshow from March 3-5th. We are also exhibiting at the Hotel, Restaurant EDITOR and Catering show at ExCeL in London which is on at the same time, so please, if you get the opportunity to attend the shows, pop by our stand and pay us a visit.

Peter Adams

The reason I brought that up is I had some interesting feedback from a group of publicans who attended the Exeter tradeshow commenting about our “campaign” to have VAT in hospitality reduced. They bluntly said it’s never likely to happen and while they were very complimentary to our publication, they did say they thought we were “flogging a dead horse” and should concentrate on issues which stood a chance of either being dropped changed or reformed. In all honesty they have a point. I do believe and agree with the campaign to cut VAT tourism, that it would be beneficial both in creating full and part-time jobs in the hospitality sector and also raising extra revenue and long-term. Most other EU countries have tried it and it works there, but it is, as the feedback to us stated, unlikely to happen here. So, we turn our focus to another taxation, the tax/duty on alcohol. As you will see in this issue many industry leaders are calling on the new Chancellor to reduce the burden the hospitality and on-trade sector faces under our ludicrously high levels of alcohol taxation. Prime Minister Boris Johnson made a manifesto pledge to reexamine alcohol duty - that was as promised and the budget is his opportunity to make good his pledge. As soon as this issue has gone to press, I intend to send a copy with a very clear message reminding him of this manifesto pledge. I also intend to remind him about the level of taxes we pay here in the UK compared to our European counterparts. If you don’t already know, beer duty per pint in Germany is 4.8p, Spain it is 5.1p Belgium it is 12.2p Netherlands it is 19.3p, and in the United Kingdom it is a staggering 54.2p!

Read all the latest news from the licensed industry at

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PUBLISHED BY RBC Publishing Ltd Roddis House, Old Christchurch Rd, Bournemouth, Dorset, BH1 1LG

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Shelly Roche Published by

Apparently the people of Essex pay more in alcohol duty than the entire population of Germany! So, Boris, we are watching waiting and hoping that you will make good your manifesto pledge and help the beleaguered hospitality and on trade sector revive and prosper!

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“Finally, British spiritmakers, many of whom are SMEs, need greater support from Government to continue to grow and to export sooner and further afield. That is why, as a first and easy step, we are calling on the Chancellor to cut duty by 2% at the Budget, which is exactly one month away on 11th March.” Wine expert Joe Fattorini, on behalf of Wine Drinkers UK said: “Wine Drinkers UK is calling for a fairer deal for the 33 million wine drinkers in the UK. Despite the fact that wine is the nation’s favourite drink, a cut to wine duty at this year’s Budget would be the first in over 35 years – with tax on wine having risen twice as fast beer in the past decade. It’s time for the new Government to give consumers a break and cut back wine tax.”

MPs CALL FOR BEER DUTY CUT MPs from across the political divide also joined the call on the Chancellor to back the 250,000 supporters of the Long Live the Local campaign and cut beer duty at the upcoming Budget. MPs supported the campaign in a Westminster Hall debate on taxation on beer and pubs, secured by Mike Wood MP, Chair of the All-Party Parliamentary Beer Group. Over 50 MPs from all parties and nations of the United Kingdom attended the debate. They spoke in support of fairer tax treatment for the sector in order to boost British brewing and pubs. In response, Treasury Minister Simon Clarke MP recognised the challenges

facing the sector and undertook to ensure that the views were heard inside the Department. Later in the evening around 40 parliamentarians joined the All-Party Parliamentary Beer Group for a reception to celebrate beers of the UK.

Whilst the debate was taking place the British Beer and Pub Association called on the Chancellor to support the beer and pub sector with its Budget submission. The submission highlights the important economic contribution of the beer and pub sector with 900,000 people relying on the industry for work. Nationally, the sector adds nearly £23 billion to the economy, paying £13 billion in taxes. The submission also highlighted the unfairness of the current excise duty regime, UK beer drinkers pay 54p in beer duty on every pint (5% abv) – eleven times higher than beer duty in Germany and Spain, and that beer drinkers have put £250m more into the Treasury coffers following two beer duty freezes. Ahead of the upcoming Budget the BBPA is calling for a cut in beer duty and wholesale reform of business rates. In the debate Mike Wood, Conservative MP for Dudley South said: “Beer duty remains much too high. It is much higher than in any other major beer-producing country in Europe. In fact, someone who bought a pint in each of the five other major beer-producing countries—Germany, the Netherlands, Spain, Belgium and Poland—would still have paid less duty on those five pints than they would on a single pint in Britain.” Commenting on the debate, Andy Tighe, Policy

Director at the British Beer & Pub Association, said: “It was great to hear so much cross-party support for beer and pubs from MPs in Parliament yesterday. The Long Live the Local campaign has achieved widespread recognition that the sector remains overtaxed, and that further tax rises in the Budget are unsustainable. We now need the Government to turn this goodwill into further action, with a cut in beer duty and to announce a review of business rates in the Budget on the 11th March.”

David Cunningham, Programme Director of the Long Live the Local campaign, said: “I was pleased that so many MPs acknowledge the large amount of correspondence they had received from their constituents supporting the campaign. So far, more than 128,000 people have written to their MP, 250,000 people have signed a petition and 25,000 publicans are backing the campaign in their pubs – evidence of just how much they care about our local pubs and breweries. We hope The Chancellor listens to them and responds with a cut in beer duty.”

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New Chancellor Urged to Cut Alcohol Duty to Stem Closures

February 2020

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Government To Reinstate Naming And Shaming For NMW Breaches

to totally rule out administrative errors. Some businesses have been caught out by admin errors in the The government has also vowed to past, rather than through deliberate increase support for employers to underpayment. We have made this comply with NMW legislation and to point clear to the Government prechange regulations to widen the Under the revised rules, any viously and highlighted the potential organisation which owes arrears of range of pay arrangements available for employers to make honest misto business employing ‘salaried hours more than £500 in national minitakes on issues like accommodation mum wage payments to their work- workers’ (workers who receive an offset or staff uniforms. The focus annual salary in equal instalments for forces will now be named. should be on tackling those busia set number of contracted hours). The government said that ‘The nesses who knowingly underpay. Under these changes, workers who new proportionate approach will ‘Sector-specific guidance which are often paid hourly or per day and mean that some businesses falling incorporates the various nuances consequently have different pay foul of the rules by minimal sums checks every month can be classified and needs of vastly different busiwill not be named, provided they nesses would help clear up any misas salaried workers. correct any errors’. understanding and help employers UKHospitality has expressed conBusinesses that underpay by less understand their obligations and cern however, saying that the sector than £100 will have the opportunity prepare for the changes. We hope needs detailed support. to “make good” their mistakes withthe Government will work with the Chief executive Kate Nicholls said: hospitality industry to promote out being named but will still be forced to pay back workers and can ‘We believe more needs to be done compliance.’

The government is to reinstate the naming and shaming policy, the NMW Naming Scheme, after it was stopped in 2018 awaiting a review, which has now been completed.

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

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Caterer, Licensee & Hotelier

February 2020

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 hospitality 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 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 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, 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.

in practice, many landlords will market a lease on the basis that it is excluded and in fact, more than a quarter now fall outside this protection.

LOCATION, LOCATION, LOCATION

THE FINER DETAILS

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.

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, 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.

A PRIVATE MATTER

9. It goes without saying that 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.

6. It’s important for 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 –

Feed It Back Statistics Reveals Increase in Reviews During Dry January The latest data by customer feedback and online reputation specialists Feed It Back has revealed that the number of reviews referencing Dry January this year have increased by a striking 61% in comparison to January 2019. The results, taken from an analysis of thousands of online and social reviews across the restaurant and bar industries, reveal a significant spike in positive reviews (scores of four or more out of 5), which have risen by 31% from 44% in 2019 to 75% in 2020. Considering the number of people doing Dry Jan is at a record high, with one in ten taking part in the initiative and 58% looking to choose low and

no beverages, the results indicate that operators have enhanced their offers to cater for this growing audience. Delving deeper into the narrative behind what’s driving positive reviews, taste was the biggest driver, with 27% of positive reviews referencing the word ‘delicious’; followed closely by ‘choice’, which made up 23% of positive reviews in the same time period. TripAdvisor was the most prominent channel for reviews referencing Dry Jan, accounting for more than 52% of reviews. Interestingly, the platform accounted for just 21.6% of the overall share of reviews during January, highlighting the channel was disproportionately used for Dry Jan reviews.

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.

For more information about the services offered by Gannons Solicitors, visit www.gannons.co.uk

Carlo Platia, CEO of Feed It Back said: “The consumer trend for low and no alcohol has seen significant growth in recent years, driven in part by the popularity of Dry January and Sober October. This movement has been driven by younger generations and the industry insight points towards it continuing to grow further. What we see from our data, is that the industry has reacted to this shift in demand and enhanced their low and no offers, which have been well received by consumers. “The speed at which consumer trends are evolving is escalating at an incredible rate and it’s imperative that operators not only keep up with the crowd, but stay ahead of the curve. Truly understanding your customer’s needs and adapting and evolving your offer to meet them simply cannot be done affectively without the use of smart listening technology and a rich set of data and insight to inform decisions. With this, operators have the power to drive loyalty and attract new customers.”


Pubs To Lead VE Day Celebrations

February 2020

CLH News

5

morning. The move, which was announced in Parliament February 12 will also apply to premises licensed to provide entertainment such as music, dances, plays and films. Speaking about the decision, Home Secretary Priti Patel said it’s the perfect way to celebrate the Allied victory.

Pubs and clubs across the UK will stay open later to celebrate the 75th anniversary of Victory in Europe Day this year. Victory in Europe (VE) Day, which is on 8 May, and marks the formal end of WW2 hostilities. Commemorations and community events will be held across the country to remember the heroism of British, Commonwealth and Allied armed forces personnel and the contribution of ordinary citizens to the war effort. The early May bank holiday has been moved from Monday 4 May to Friday 8 May to mark the anniversary. To mark the momentous occasion, the government has announced that drinking establishments will be able to serve for two hours later than usual. On Friday 8 May and Saturday 9 May, public houses will be serving from 11am until 1am the following

She said: “VE Day events across the country will see the nation come together to pay tribute to the heroes who fought for our freedom and supported the war effort at home. “Pubs are at the heart of our communities and this is a great opportunity to raise a glass to mark this historic occasion.” UKHospitality has welcomed the Government’s decision UKHospitality Chief Executive Kate Nicholls said: “The 75th anniversary of VE Day will be an historic moment for the country. People will want to mark the occasion in all sorts of ways and pubs are often the focal point for community celebrations and acts of commemoration. “An extension of licensing hours will allow pubs to stay open longer without the hassle of applying for a Temporary Event Notice. With margins for many pubs currently being squeezed, this is a very welcome step by the Government.”

Mis Amigos Chocolate Cream and Strawberry Cream Tequila Sells Out in 48 Hours of 3100 bottles, 1000 of the strawberry-flavoured variant and 2100 of the chocolate cream Tequila, the entire consignment sold 48 hours after release which meant that the company had to quickly order a second shipment of the two popular cream liqueurs.

Mis Amigos Chocolate Cream and Strawberry Cream Tequila, two Tequila-based cream liqueurs which were unveiled launched by G&I Spirit Group last November and went on sale in January sold out within a staggering 48 hour period! After receiving the first shipment

some high-profile customers that have taken us under their wings. It’s a great vote of confidence in our brands to be where we are after three years of development and only having our brands in the market place now for a little over seven months. Following on in the spring of 2020 we will be releasing three new Tequila lines in the Mis Amigos range.”

Gina Duke, spirit development director at G&I Spirit Group, said: “We are overwhelmed by the As well as its two Tequila-based response we are, and have been, receiving. We focus as a company on cream liqueurs, the G&I Spirit Group portfolio also includes 88 not only amazing products but on Gin, Jillions Gin, Vodka 88 and three fantastic customer service. other bottlings in the Mis Amigos “We are currently working with range. See the back cover for details.

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

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


6

Caterer, Licensee & Hotelier

February 2020

Report Predicts Further Growth and Consolidation for the Pub Sector The British pub sector is in an incredibly strong position, with growth set to continue, according to the latest annual report by specialist business property advisor, Christie & Co. The report, ‘Business Outlook 2020: Focus on Business’ reflects on the themes, activity and challenges of the previous year and forecasts what 2020 might bring across the sectors in which Christie & Co operates, including the pub sector. Following a sustained period of decline and stabilisation, beer volumes are in growth, and official national statistics on employment highlight more people are employed in the sector than ever before. The report suggests the historical decline in pub numbers appears to have been countered by an increase in consolidation into fewer and better-quality premises. This shift has also helped operators to mitigate rising wage and operational costs. For the Christie & Co team, 2019 involved completing acquisitions and disposals on behalf of a diverse range of international investors, national brewers, regional pub companies and multiple operators. The total value of portfolio transactions reached more than £8 billion, surpassing that which we’ve seen in the previous ten years combined. Supply opportunity is coming from the continued churn of large tenanted estates, with pub companies such as Marston’s, Star Pubs & Bars, Wadworth and others, off-loading what they considered to be a tail end, as emphasised in the report. Private equity (and private equity-backed operators) appear to be driving demand in the market, and Christie & Co have observed increasing appetite from investors eager to deploy capital into a sector that was previously over-

Food & Drink Expo Returns! Food & Drink Expo returns this March (30th March1st April, NEC Birmingham) and runs alongside Farm Shop & Deli Show, National Convenience Show, The Ingredients Show and Foodex. With a remit of providing 2020’s most comprehensive deep dive into the trends, products, challenges and opportunities that will set the food and drink agenda for the coming year, it’s an event that shouldn’t be missed.

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

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

For the past 26 years, Food & Drink Expo has been the flagship event for retail, foodservice and wholesale audiences focusing on finished products and, in 2020, the show returns, revitalised and ready to tackle the key challenges affecting the sectors.

looked by many, and one that still contains opportunities for consolidation, as well as turning around undermanaged and under-invested businesses. In addition, the report highlights that properties with letting rooms continue to attract significant demand and are a key feature of many businesses’ growth strategies. This diversification of income through the additional stream of rooms revenue is considered as a more profitable business model. Looking to the year ahead, the report also outlines Christie & Co’s market predictions which are: • Traditional family-owned pub companies and brewers are expected to continue expanding at a slow and steady pace, whilst bringing the tail end of their portfolios to market • We expect to see further M&A activity within the pub sector as private equity continues to seek tenanted, managed and franchised portfolios and consolidation opportunities • The pub sector will continue to evolve with innovation and diversification of the pub offering coming from the independent freehouse sector • Properties with letting rooms will continue to attract the highest demand, representing a more diverse income stream, and a more mature entry point for investors Stephen Owens, Managing Director – Pubs & Restaurants at Christie & Co comments, “We witnessed a considerable amount of M&A activity in the pub sector throughout 2019, which we fully expect to continue going into 2020. We now have a leaner, healthier and better invested sector which appeals to a broad range of investors who are attracted by the prospect of significant returns and additional security that the underlying pub assets represent.” The Grocer Magazine’s Talking Shop Live is where these key themes will be debated. Here several highprofile keynote speakers will participate in masterclasses, plenary sessions, live interviews and panel discussions centred around hot button, state-of-thenation issues. Insightful input from MCA and HIM! will also help frame the debate and offer the most up-todate market data and trends. The show floor will be alive with hundreds of product launches, latest innovations & initiatives. Including exhibitors such as AEcorn Aperitifs, Bridor, Dorset Seat Salt Ltd, Lilley’s Cider Ltd, Proper Nuts, Campden BRI and Food & Drink Federation. Register free at www.foodanddrinkexpo.co.uk and one badge will provide access to five great shows or see the advert on the facing page.


A Fifth Of Women Feel ‘Marginalised’ In Pubs – Due To Their Gender

A fifth of women feel ‘marginalised’ when popping down to the pub – because of their gender. Despite traditionally being seen as the heart of the community, a visit to their local leaves many females feeling ‘out of place.’ Male banter (29 per cent) and loud behaviour (42 per cent), along with sexism (55 per cent) and ‘showing off’ (37 per cent) are among the causes – rather than the pub itself. In fact, many also feel this way when attending sport events including rugby (12 per cent) and football (18 per cent) matches. And 20 per cent feel uncomfortable around men when pursuing recreational activities such as poker. The research of 2,000 women was commissioned by 888.com, as part of an extensive study into women and poker [https://www.888poker.com/magazine/pokerworld/women-and-poker-survey]. It found 40 per cent will avoid locations or particular activities because of the behaviour of some men. And for 45 per cent, the fact they ‘still’ have to feel this way is a source of frustration.

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A spokeswoman for 888.com said: “Women should feel able to do anything men can do.

“Our research has found despite forward-facing movements which have aimed to help women feel empowered, there is a still progress to be made. “It can be hard to make your entrance in a place which doesn’t feel welcoming but it’s important to not let it stop you from doing what you truly enjoy.” The study also found 68 per cent of women feel poker is a male-dominated game – to its detriment. Because of this a third feel less inclined to play the game. And of the 45 per cent who have played a hand of poker, nearly half have felt intimidated by the opposite sex during a match. Further to this, as many as four fifths said they would be put off playing a round of poker if there were more men than women at the table. Consequently, those polled would feel more comfortable playing the game at home or a friend’s house than in a public place, such as a casino or pub.

Call for Sugar Reduction in ‘Ready to Drink’ Alcoholic Beverages Popular ‘ready to drink’ pre-mixed spirits and cocktails are extremely high in hidden sugar and calories, warns a new survey. Excess alcohol consumption is generally known to be harmful, but certain beverages also contain up to 9 teaspoons of sugar in just 250ml – a double whammy for our health and the NHS, says the report. Nine out of 10 pre-mixed spirits don’t have on-pack sugar information, so consumers are unaware of the very large amounts they are drinking Experts have united to criticise previous governments for ignoring alcoholic drinks in any of the current obesity strategies, and allowing, they say the alcohol industry to “police itself”. The Soft Drinks Industry Levy was successful in reducing sugar in drinks like lemonade yet a vodka and lemonade is exempt, which is absurd says critics.

shows that similar drinks can be made with less sugar and calories, yet drink manufacturers are failing to take the appropriate action. Urgent attention is required from the government to ensure that gaps in the law do not contribute to the rise in obesity and related health conditions, as well as alcohol harm.” Katharine Jenner, Campaign Director at Action on Sugar, based at Queen Mary University of London, says: “‘Gin in a tin’ has become a cultural phenomenon with these types Registered Nutritionist, Holly Gabriel at Action on Sugar, says: “This of drinks often consumed ‘on the go’ is the first time a survey of this kind and without a moment’s consideration to how much sugar and alcohol has been conducted and the results goes into making them. Even if you highlight an immediate need for alcodid want to know, you can’t make a holic drinks to be included in vital healthy choice as only one in ten of public health policies. the products surveyed had enough “Customers should be able to pur- information available. If consumers chase better options and reformulat- knew how much sugar was really in ing these drinks with less sugar, these drinks, would they still happily calories and alcohol is one way to choose to drink their way to tooth achieve this. Our survey clearly decay, obesity and type 2 diabetes?” Experts have warned that sugary alcoholic drinks are contributing to obesity, type 2 diabetes, various cancers, liver damage and tooth decay as consumers are unknowingly drinking large amounts of sugar and calories. Action on Sugar is now urging the government to prove it really is committed to prevention and reducing inequalities, by stepping in and taking control of not only the food and drink industries, but also the alcohol industry.

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Educate Consumers to Boost Wine Sales, Says New Report Operators and suppliers can use recommendations, tastings, menus and other tools to help consumers improve their knowledge of wine and rejuvenate sales. That is one of the key messages from the fourth edition of CGA’s Wine Insight Report series, produced in association with on-trade drinks website The Buyer and available now to purchase. The ‘Next Big Thing For Wine?’ report reveals major market trends and forecasts, plus insights to help restaurants, pubs, bars and suppliers reverse a trend that has seen still wine sales dip by 5.9% year-on-year. Research for the report finds that two in five out-ofhome wine drinkers have an active interest in the category—but just 6% consider themselves very knowledgeable about it. Since knowledgeable consumers are much more likely to try new drinks, there is a clear incentive for the on-trade to improve their understanding of aspects of wine like grape, origin and vintage. The report highlights important nuances in the best ways to increase the appeal of wine to different age groups. The 18 to 34 year-old group feels most knowledgeable about wine and is much more likely than average to be influenced by bar staff’s recommendations and wine tasting events. Those aged 35 to 54 are more inclined to self-learn rather than seek advice, using educational wine menus to make their choices. Consumers aged 55 and over are the most demanding of staff knowledge—and they are the group spending the most

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money on average on wine too. Mark Newton, senior partnership development manager at CGA, said: “We know that wine can be a daunting drinks category for consumers to navigate, and this report shows how a big knowledge gap is holding back sales. Tools like recommendations, menus and tastings can all help people to feel more comfortable about choosing wine, and greater confidence leads to greater spending. But consumers behave very differently in this complex market, and it is crucial to know which marketing levers to pull for which age groups.” Newton added: “Operators and suppliers have done a great job lately in telling consumers stories about provenance and flavours in drinks categories like craft beer and gin. Learning a few tricks from these booming markets could help to inject fresh energy into the wine market in 2020 and beyond.” The ‘Next Big Thing in Wine?’ report, based on CGA’s exclusive BrandTrack survey of British wine drinkers, reveals a host of major trends in the out-of-home wine drinking market, including: • A renaissance in English wine, sales of which are up 33% year-on-year • Increasing innovation in serves, including self-dispense and canned wine • Growing interest in wine-based spritz cocktails, with 72% of cocktail drinkers saying they would drink one out-of-home now.

Minimum Pricing on Alcohol in Wales Will Radically Change Market Wales will introduce minimum pricing on alcohol from 2 March 2020, radically changing the licensed trade and adding pressure on England to follow, say licensing lawyers Winckworth Sherwood.

mum alcohol pricing has seen sales of high strength white cider and beer dropping with products sold around the minimum price point seeing a slight increase.

with prosecutions and licence reviews.

Robert adds: “Businesses engaged in the sale of alcohol need to review their pricing structures and Robert adds: “As in Scotland, the upcoming promotions, making sure legislation in Wales will apply to The new legislation will require that any promotions running in promotions and multi-buy transac- England are not automatically repliretailers, bars, restaurants and off licences to charge a minimum of 50p tions, including buy-one get one free cated in Wales or Scotland. Pricing deals and staff discounts. The legisla- displayed on stock must be per unit of alcohol, echoing legislation introduced in Scotland in 2018. tion requires that the total retail reviewed and changed so as not to price must be at or above the mini- mislead the public or violate the Robert Botkai, a Partner and mum price point as if the promonew legislation.” Head of Commercial Real Estate tion were not applied.” and Licensing at Winckworth Robert concludes: “There is cur“It is also important to remember rently no plan to introduce miniSherwood said: “This legislation will that this is not a tax, with additional mum pricing on alcohol in England, mean that a can of super-strength lager currently retail at £1 will, on 2 revenues retained by retailers not but this move will increase pressure March, increase to £2.25, and a 2.5 the State.” to act. Public Health England has, litre bottle of white cider, currently however, confirmed that it will Retailers who breach the regularetailing at £4 will increase to undertake a review of alcohol retailtions may be issued with a £200 £9.40.” fixed penalty notice. Local authori- ing and whether there is a case for its introduction.” ties also have powers to proceed In Scotland, the impact of mini-

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A Recipe For Disaster: The Mental Health Crisis in Catering Working as a chef in the catering industry can be as thrilling as it is fulfilling. The problem, however, is that this pursuit of excellence comes at a high cost - one that many can’t afford. Just last year, the world mourned in the aftermath of the suicide of chef, writer and TV host Anthony Bourdain. But it’s not just chefs in the world’s most famous kitchens that suffer under the pressure - workers at all levels are in the same boat, as sadly, Bourdain’s situation was far from unique. In fact, approximately 20,000 chefs are calling it quits every year in the UK (about 10% of the entire hospitality workforce), after suffering through long hours and intense working environments. And it’s not just the physical demands of the role that are running staff down: the heat of the kitchen is burning chefs out mentally, too. A London study in 2017 found that two-thirds of chefs believe a culture of long hours is damaging to their mental health, and things seem to have only gotten worse. A recent report from Nestle Professional discovered that more than 80% of kitchen workers have experienced poor mental health during their careers. So what can be done? Below, we explore what aspects of the catering industry are causing damage to mental health, the deeper problems they lead to and what businesses can do to help protect the wellbeing of their employees.

WHAT ARE THE CAUSES OF POOR MENTAL HEALTH? We all take blows to our mental health from various sources and it’s no different in the catering industry. The problem, however, is that for a chef, many of these triggers are an unavoidable part of the job, and have been for decades. Some of the most common causes of poor mental health in catering are:

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Staff shortages Lack of time Limited budget Lack of daylight Workplace bullying Long shifts Unpredictable work patterns Unsociable hours

WHAT DO THESE PROBLEMS LEAD TO? 1. Sick days It’s not only the individuals who suffer from the stress of the kitchen, but it can also lead to issues wide wider business operations. The Nestle Professional survey found that 73% of respondents admitted to calling in sick due to stress. Not only are chefs becoming too stressed to work, but the knock-on effects apply even more pres-

sure to the rest of the workforce. 2. Stunted creativity If you spend lazy Sundays watching your favourite TV chefs delicately preparing mouth-watering dishes with precision and care, you’d be forgiven for believing that working in a kitchen gives you the same opportunity to create a masterpiece. Unfortunately, the reality of most kitchens is a team of overworked chefs desperately trying to quickly prepare the same handful of dishes — day in, day out. A staggering 85% of chefs feel as though their creativity is being stifled by other pressures in the kitchen. 3. Drug and alcohol abuse Whether it’s down to the unsociable working hours or the struggle to make it to the end of a long shift, drug and alcohol addiction is a serious issue in catering and hospitality. Fueled by the infamous party culture in an industry that is dominated by younger workers, illicit drug and alcohol use has become the norm. Famously furious TV chef Gordan Ramsay even created a documentary to shine a light on what he calls the industry’s ‘dirty little secret’. When discussing the widespread use of cocaine amongst chefs, he recalls an instance when customers in his restaurant asked him to dust their souffle with the class A drug. The celebrity chef also claims that when testing his 31 restaurants around the world for traces of cocaine, only one was drug-free. 4. Depression Although rarely spoken about, depression is a common issue for those in the catering industry. A Unite Union Survey found that almost 50% of chefs regularly work between 48 and 60 hours a week, with 69% claiming that long hours had a negative impact on their mental health. In fact, more than half of those involved in the survey claim to have depression due to their workload. 5. Injuries Kitchens are dangerous work environments. With sharp knives, hot plates and an abundance of grills, ovens and hobs, it’s unsurprising that accidents are commonplace. Combine these hazards with a fast-paced workload and an overworked and sleep-deprived team and it’s a recipe for disaster. In their survey, Unite Union found that not only have 79% of chefs had an injury or a near-miss while working, but they blame it on being over-fatigued in the kitchen.

WHAT CAN BUSINESSES DO TO HELP? “Business owners have a duty of care for their employees,” says Daniel Ure from online PPE retailer Vizwear, “and their mental wellbeing is as much of a risk as physical harm”. “Mental health is getting more of a spotlight than previously, yet it’s still a sore subject for some and is still seen

to be surrounded by stigma. As it can be a difficult thing for many of us to bring up, especially in an industry that doesn’t historically talk about it, it’s up to business owners and managers to take the appropriate steps to create a safe and supportive work environment for their employees.” 1. Hire the right people Restaurants and kitchen often find themselves in a familiar pitfall - when a senior or skilled chef leaves the company, the gap is filled with inexperienced juniors to stem the tide. Although an extra pair of hands is always appreciated, this puts unfair pressure on new starters to outperform themselves and leaves the kitchen ill-prepared. Taking the time to find a suitable replacement may seem like a luxury you can’t afford, but finding skilled workers will keep a restaurant afloat whereas chefs without experience will inevitably go down with the ship. 2. Create an in-depth training manual (and stick to it!) Training manuals are an employee’s first glimpse as to what is expected of them in the workplace and what they will receive in return. This is a great opportunity to outline a clear code of conduct for staff to adhere to, creating a positive work environment for everyone. Chefs are also introduced to the restaurant's mission statement; helping them understand what the team stands for, what they’re working towards ad how they play their part in making that happen. Without a proper training manual in place, it’s easy for employees to feel disillusioned with their role, questioning their place in the business and the value of their work. 3. Develop a supportive work environment The workload and speed of service is not something that is going to change in a kitchen anytime soon. However, creating a positive environment for your chefs is something you can implement right away. Unlike in other professions, everyone feels the same amount of pressure in a professional kitchen - it doesn’t matter if you’re the Head Chef or a Commis Chef. As such, it’s vital that your staff are working as a team to support each other. This can be as simple as showing gratitude for a job well done, something that is often overlooked in the catering industry, but can go a long way. 4. Switch up the menu regularly When a chef has made a career out of their passion and worked hard to climb up the ladder, the last thing they want is to create the same handful of dishes on repeat. Mixing up your À La Carte not only gives your customers the opportunity to try something new, but it gives your back-of-house team the chance to flex their creative muscles and cut through the tedium of a bland menu.

5. Evaluate your kitchen layout One of the easiest ways to make your staff more comfortable at work is to optimise your space. Kitchens are often dark and are always hot environments, adding to the pressure of the workday - especially when chefs are trying to squeeze there way past each other. Re-evaluate the layout of your kitchen and think about whether you’re making the most of the available space. Updating your equipment can also help with conditions in the kitchen. 6. Stamp out bullying As Gordan Ramsay’s popularity rose, more people were exposed to clips of the celebrity chef screaming and berating chefs for things as trivial as forget to garnish a dish. In fact, Channel 4 came under fire for tweeting a montage of Ramsay’s biggest meltdowns. The clip was slammed for glamorising unacceptable bullying in the catering industry. Unfortunately, however, the blame extends further than the rise of TV chefs. From world-famous kitchens to local chains, bullying has been passed down from an older generation of chefs who founded many restaurants and whose bad habits have rubbed off.

WHAT SUPPORT IS AVAILABLE? When it comes to protecting your employees' mental health, there are a number of resources available for extra support. Pilot Light - Pilot Light is a campaign focused on changing the way people think and act about mental health through addressing the industry-specific contexts and environments found in professional kitchens and the broader hospitality sector. Founded by Chefs Andrew Clarke and Doug Sanham, The campaign is unapologetically bold in its approach to combating mental health stigma and hopes to act as a beacon of support to those affected by common-place issues such as depression and addiction. Hospitality Action - Hospitality Action was established in 1837 and has since offered vital assistance to all who work, or have worked within hospitality in the UK. Whatever challenge you face - from physical or mental health issues to financial difficulty and addiction - Hospitality Action is determined to get you back on your feet again. And when it’s no longer possible to work, they can help you prepare for the next phase of your life. If you work in catering or hospitality and need urgent help or support in regards to your mental health, there are also a number of confidential services and advice lines available: Mind 0300 123 393 - Provides advice and support to anyone experiencing a mental health problem Samaritans 116 123 - Confidential 24-hour support for people who are experiencing feelings of distress, despair or suicidal thoughts

Now in their second year, the team behind Sun Rum can look forward to summer 2020 with enthusiasm as the brand steps into its own during the warmer seasons. It’s vibrant and modern identity twinned with an appealing, smooth taste seems to be wining fans nationally. Founder Matt England says: “We’ve seen another year of uplift in golden rum demand as well as the other styles in the category. Since the start of 2020 we are pleased the scales have tipped somewhat whereby the majority of new accounts approach us as a result of recommendations by current customers rather than outbound sales pitching. To date, there doesn’t seem to be another brand on the market with the same styling and abruptness as Sun Rum, we are hoping that this will continue to play out positively for us.” The summer season sees them step up their presence at events aligned with the brand values such as dance music festivals and beach parties. They’ll also be partnering with organisations to conduct beach cleans to help to give something back to the environment.

Enquiries: matt@maedengroup.com 07837579462 or sales@screambrands.com 01580 200044


Opportunity for Independent Restaurants to Thrive Restaurant visits continue to decline from the peak in 2017, however in these turbulent times there is an opportunity for independent and small operators to thrive, as consumers favour niche, local eateries over large branded chains, according to the latest annual report by specialist business property adviser, Christie & Co. The report, ‘Business Outlook 2020: Focus on Business’ reflects on the themes, activity and challenges of the previous year and forecasts what 2020 might bring across the sectors in which Christie & Co operates, including restaurants. With rental expectations contracting, plentiful supply of casual dining space on the high street and landlords offering favourable incentives, the report emphasises that there has never been a better time for embryonic concepts and growing brands to secure sites for expansion. An increase in the amount of distressed sales across the restaurant sector, observed by Christie & Co in 2019 underpins this position. The report highlights that a record number of restaurant brands, including household names such as Byron, Strada and Gourmet Burger Kitchen fell into insolvency throughout the year. This market trend was reflective of the ‘casual dining crunch’ which began to sweep the UK in 2017 and has been driven by an overcapacity of casual dining venues, following a period of rapid growth and considerable private equity investment. The report suggests challenging times are set to continue. Disparities in the rental market are highlighted as a particular challenge, with those rents agreed to in the 2015/16 boom causing issues for companies who have not gone through a CVA or rent regear process. As such, further CVAs and administrations are expected, as well as economic uncertainty fuelled by Brexit

negotiations, and predictions there will be more high street casualties in 2020. Confidence amongst lenders has been reduced, with traditionally aggressive lenders announcing a more cautious approach, and resulting in operators resorting to alternative forms of funding. However, funding for successful brands does remain, reflective in recent lending deals such as the banking facility between Five Guys’ and Goldman Sachs, providing the fast-food chain with an additional £100 million of debt to drive continued national expansion. Looking to the year ahead, the report outlines Christie & Co’s market predictions which are: Casual dining will still face pressure until supply reaches a sustainable equilibrium. Further mid-market restaurant casualties are expected We will see an emergence of more Asian and Middle Eastern influenced restaurants, with support from foreign backers as well as new, young brands evolving from the “street food” scene There will be a rise in the number of vegetarian and vegan offerings available to consumers, with specialist menus becoming increasingly mainstream for environmentally and ethically conscious consumers In addition, Christie & Co expect to see limited interest from traditional institutional investors in 2020, with a growth in interest from specialist investors including private equity and incubator investors. Stephen Owens, Managing Director – Pubs & Restaurants at Christie & Co comments, “Whilst there has undoubtably been considerable distress in the high street restaurant sector, which is likely to continue into 2020, opportunities do exist for smaller, independent, fleet of foot operators who can take advantage of more realistic pricing and rents.”

One in Four Pub Visits Now Alcohol-Free New research has revealed that one on four of all visits to a pub do not include alcohol. The study, by KAM Media, based on a survey of 1,000 UK adults and 170 pub licensees, revealed that there are key opportunities to improve both the range of non-alcoholic drinks for customers, and also to better communicate the range available. Katy Moses, managing director at KAM Media, said: “More than one in two consumers said they find it difficult to see which cans and bottles, behind the bar, are low and nonalcoholic versions of alcoholic drinks, or soft drinks specifically.

Improving the visibility and communication of the ‘low-and-no’ range available is key, especially with so many new and unfamiliar brands entering the category. “Many licensees are aware that they need further advice on how to better display and communicate their range, and the majority [two in three licensees] want extra support on how to better satisfy these ‘low and no’ customers, so it’s a great opportunity for collaborative growth.” The research found that 45% of consumers are satisfied with the ‘low and no’ range available in pubs, and 47% in restaurants. Around 63%

of customers expect low and no alcohol variants to be cheaper than alcoholic equivalents. Gen Z and millennials were found to be less bothered by price; the research found that 36% are happy to pay more for a good quality lowor-no alcohol variant, while only 19% of those over 35 years old agree. KAM’s research also identified that many licensees are excited about the ‘low-and-no’ opportunity, with two-thirds having increased their range in 2019. Many (72%) see the growth of the ‘low and no’ category as an opportunity to upsell customers into more premium drinks than traditional soft drinks.

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Funding Boost Gives Pubs Good Cheer The Government’s Communities Secretary, Robert Jenrick, has announced renewed support for Pub is The Hub’s work with a £500,000 funding boost. This additional funding will enable a range of projects providing new, pub-based community services – from post offices and shops to libraries and allotments – available in rural and remote communities and will help to sustain pubs as community assets and businesses. The funding for Pub is The Hub is part of a £1.15 million fund to support pubs in the community and pubs run by the community with a further £650,000 being allocated to a second More Than a Pub programme. More Than a Pub provides small grants and specialist advice for community groups at the start of their journey to community ownership of their local pub. It also supports groups later in the process who require specialist professional advice with larger grants and loans to help with business planning, conveyancing, architectural help or financial advice. Secretary of State for Communities Rt. Hon. Robert Jenrick said: “The Great British pub is one of the cornerstones of British life. From the Rose and Crown, to the King’s Arms, our pubs remain at the very heart of our cities, towns and villages.

“This new funding will boost the number of community-owned pubs and pub-based community services. It will offer sustainability and create valuable new jobs in the process, both in our great pubs and within our great communities. “Pubs run by the community and for the community help bring people closer together. Importantly, they are a space for older, vulnerable and more isolated residents to access important local services and feel part of their communities.” John Longden, Chief Executive of Pub is The Hub, commented: “We welcome the government’s recognition of the wider social role that licensees, as small business owners, and their staff can play in supporting and providing additional services and activities to support their local communities. “Pubs run by good licensees are part of our national identity and can strengthen the fabric of all communities, particularly in rural areas where they support issues such as loneliness or social isolation.” Pub is the Hub was set up in 2001 with the support of HRH the Prince of Wales to help improve community services and activities primarily in rural and remote areas. The organisation is staffed mostly by volunteers and works with pub licensees, local authorities, local communities and industry partners helping hundreds of pubs across the country provide a wide range of services and facilities for their local communities. The government has supported Pub is The Hub with over £1 million of funding since 2013.

Wetherspoons To Impose Lamb Weston Launches ‘The DUKES, A Proper British Chip That is a Cut Above the Average! Discretionary “Two-Drink” Ban on Parents with Children

A Wetherspoon pub has banned parents from having more than two drinks if they bring their children to the pub, following issues caused by “drunk parents”. Posters informing customers of the policy were put up at a Kent Wetherspoon following reports of “unruly behaviour”. The notice at the Robert Pocock pub, in Gravesend, has since been taken down but the ban, which can be enforced at the discretion of individual managers nationwide, remains in place. The “provocative “poster said: “As part of our licensing it is our responsibility to ensure that we are protecting children from harm. The pub said it was “protecting children from harm” after seeing parents let their children “run around uncontrolled”, adding, “Therefore adults in charge of children will be allowed to have one alcoholic drink and a further alcoholic drink with a sit down meal.” After the limit has been reached, staff have the “legal right to refuse service of alcohol,” it said. A JD Wetherspoon spokesman said: “The manager took the decision to put the poster in the pub to emphasise to customers that she would not allow parents to drink while their children were running round uncontrolled in the pub. “The notice had a positive effect, with mostly good feedback.” Being drunk while in charge of a child under the age of seven in a public place is illegal according to the 1902 licensing act and drinkers can face a fine or even a month in prison in more severe cases.

It’s the moment the entire country has been waiting for – discerning citizens rise up and prepare to rejoice in this great British occasion as Lamb Weston launches ‘The DUKES’, elegantly exciting, perfect pub chips – with chips this good, one can see why the British started queuing! Allow us to introduce to you The Dukes of Chippingdom – Proper British Chips. Distinctively natural, gloriously golden, royally rustic, thick-cut chips – made from 100% British potatoes - The Dukes are more British than a British bulldog in a union jack waistcoat, spiffing! We all know that everyone loves chips, and none more than pub goers; more than half (56.2%) of pub dinner occasions include chips, fries or wedges as a side, and chunky, thick-cut chips are the most ordered potato product in pubs*.

In a recent consumer test^ almost 40% declared their love of chips as a side, more than 60% said they prefer skin-on in a pub, and a whopping 72% said they are willing to pay a bit more in a pub for a British sourced product. The most important attributes of a chip were cited as having a crispy outside, being thick cut with a fluffy inside and a having a hand-cut appearance.

For the past seven years, we’ve been campaigning for a national ban on food waste to landfill. Working in partnership with trade bodies, celebrity chefs, politicians and thought leaders from across the food supply chain, we spearheaded the Vision 2020 movement in 2013 and have lobbied the government to change legislation ever since. Our latest report, New Food Waste Horizons, acts as an update on the next chapter. It brings together

insight, best practice and innovation from UK businesses in reducing, reusing and recycling food waste, in all areas of the supply chain.

Enter, The DUKES! Brought to you by innovative global leader, Lamb Weston, The DUKES are super tasty, irregularly thick cut to appear homemade and distinctive in character. With gloriously golden edges, and a richly rewarding taste, Dukes will grace every plate with a guarantee of quality that’s as firm as a gentleman’s handshake.

far, they have already earned their place in the Craft Guild of Chefs highly esteemed Product Endorsement gallery, with an above average rating, they are Red Tractor certified and gluten free. These are like no ordinary chips; they are the ultimate quintessentially British menu item with a proud and distinguished British heritage. 100% satisfaction guaranteed. Chippingdom’s finest creation are proper pub chips, cut from British potatoes.

Step aside, pretenders to the throne, make way for the Proper British Chip. The DUKES are remarkably reliable, fabulously fry-able, marvellously moreish and British, through and through. Characterful in their cut, they’re fluffy and light, yet as reliable as a gentleman’s character and as crisp as his tailoring.

These little beauties have been irregularly cut, with feathered, golden edges. They are beautifully crispy on For innovative ideas, recipes and potato inspiration, the outside – even though they’re non-coated – fluffy head over to www.lambweston.eu/uk , call 0800 on the inside, are available with skin-off and skin-on, 963962 or email us at salesUK@lambweston.eu or and they’re ready to make their grand entrance, gracing see the advert on the facing page. pub plates across the land. So come on, let’s make this chip nation proud! Be upstanding and make some noise for The DUKES! So

* LW research 2019 & MCA Eating Out Panel 2018 ^ Consumer survey, 9th September 2019, London. 42kg of chips sampled with 310 consumers

New Report Details The UK’s Progress In Eliminating Food Waste From Landfill

To celebrate the launch and in recognition to Marren’s commitment to the environment, for every microwave sold, funds will be donated to the World Land Trust to plant a tree. A Buy One Get One Tree offer so to speak, which will help mitigate their environmental impact.

As with any major undertaking, while there have been both challenges and successes, the overall picture is extremely positive. As a nation, zero waste to landfill is becoming ever-more achievable. We are proud to be a part of the positive impact

that technology is having on minimising waste across the supply chain, as well as creating opportunities to share and redistribute unwanted food and reuse or recycle food waste in innovative and exciting ways. New Food Waste Horizons celebrates our collective success, while also re-aligning our path towards achieving a zero food waste future. For further information, see the advert on page 21.


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Caterer, Licensee & Hotelier

February 2020

Leisure Spending Grows By 6.8% In January As Brits Fill Up on Food Consumer spending grew 3.9 per cent year-on-year in January, marking a distinct uplift from the low levels of growth seen in 2019. Consumers are feeling upbeat about the country’s economic prospects, with three quarters confident about their household finances. Data from Barclaycard, which sees nearly half of the nation’s credit and debit card transactions, reveals that spending on entertainment remained robust at 6.8 per cent growth, as a strong opening for box office-topping 1917 helped cinema spend climb 22.0 per cent. Spending at travel agents and airlines also increased 4.2 and 3.2 per cent respectively, as consumers looked ahead to their next holiday. Spending on essential items rose by 3.7 per cent. Rising prices at the petrol pump drove much of this growth, with fuel spending increasing by 4.3 per

cent. Supermarket spending was also a contributory factor, with the category up 3.7 per cent. The chilly weather kept Brits indoors, with spending in restaurants falling for the third month in a row, by 3.5 per cent, while takeaway expenditure grew 11.4 per cent. In a trend seen for several months, clothing stores also continued to see a decline, with the sector decreasing 2.2 per cent. Electronics stores also contracted by 1.4 per cent. Consumer confidence is on the rise, with four in ten (42 per cent) consumers upbeat about the country’s economic prospects, the most positive figures reported since September 2016. Three quarters (74 per cent) also feel confident about their household finances, the highest seen since February 2019.

Healthy Trends Here to Stay as The PUB Trends Report 2020 Revealed Dry January could last all year for some as over half (52%) of pub goers would consider drinking a ‘low or no’ version of their typical alcoholic tipple, according to The PUB Trends Report 2020, in partnership with Arla Pro. Of over 1,500 pub customers polled for the research, a quarter said they were drinking less alcohol than they were 12 months ago, the report, available exclusively to visitors attending PUB20, the only dedicated show for the UK Pub industry, discovered. This is despite the fact that pub visits are on the rise with 60% of respondents visiting a pub at least once a week, and more than one in ten respondents (12%) visiting a pub more than four times a week. The emergence of the premium soft drink category, in demand for a third (31%) of those polled, reflects consumer desire for variety as they continue to drink out but cut back on alcohol content. With as many as 14% saying they were buying more low and no drinks and almost a quarter of respondents (23%) claiming alcoholic content was an important consideration when deciding what to drink at the bar, beating brand recognition that came in at 19%, this premium soft drink category presents a real growth opportunity for the trade. On the food front, 36% of cus-

tomers wanted healthy dishes made • Prosecco (69%) proved three times as popular as Champagne (23%), with fewer calories, additives and while Cava – which took home 20% less processing. The results also of the fizz vote last year – received revealed a growing demand for no love at all with 0% broader menu choices: Of course, we all know a pub visit • 24% favoured options for diners is about more than the food and struggling with allergens or food drink on offer, what you do while intolerances you’re there matters too. The • 21% desired vegetarian dishes report found that despite a ‘tradi• 12% believed there should be vegan tional country pub’ still being the options favourite kind of watering hole to Outside of these trends the visit, the kind of entertainment peoreport also studied the drinks most ple like to find when they get there popular with punters in 2020 and was more varied. found: Entertainment was popular with • Gin and tonic was named the most nearly all respondents, with 9 in 10 popular spirit and mixer for the sec- approving of organised events takond year on the trot for 80% ing place in pubs. Seasonal events respondents, but this figure fell from like St Patrick’s Day celebrations 91% the previous year suggesting still pull in the crowds with 20% of that thirst for the tipple may have respondents attending these events, peaked. charity and community events did • ‘Beer or ale’ was crowned the bever- well at 17% and craft events like sewing and knitting pulled in a surage of choice by 45% of responprising 11% of the vote. dents – up 20% from last year’s survey, but the ‘spirit and mixer’ catFor the first time this year’s egory fell out of favour. Only 26% report asked punters what they voted for it, down from 53% the looked for in a publican too, with year before. Wine was up at 17%, ‘friendly’ topping the bill for almost as was cider slightly to five per cent. a third of respondents (32%). This • Craft cider topped the list of most was followed by a desire for good enjoyable ciders with 41% of the drinks knowledge for a fifth of vote replacing last year’s fruit cider those questioned (20%). Almost winner. ‘Mainstream cider’ held firm one in ten (7%) were looking for a at 32% but fruit cider nose-dived to good listener and five percent 14%. Last year all three were evenly wanted a publican who could keep secrets. matched.

Looking ahead, however, over half of UK adults (51 per cent) believe the pace of economic growth could decline in the next few months. Consumers are also thinking carefully about the most responsible way to spend their money. More than half (56 per cent) said they have become more conscious of their personal impact on the environment and consequently intend to change their behaviour. A third of shoppers (33 per cent) also plan to buy fewer plastic goods. A focus on maximising value continues to be evident, with spending at discount stores up 9.5 per cent in January. Esme Harwood, Director at Barclaycard, said: “Consumer spending has had a boost in January, and we’ve also seen confidence in the economy grow. Brits are planning holidays and enjoying box office hits. Traditional retail continues to face challenges though. How retailers respond to consumer demand for value for money and responsible shopping will be key.”

It’s Peeks for St Patrick!

It is the day that everyone loves! St Patrick, Ireland’s favourite saint, will be celebrated on Tuesday 17 March. Which means there are weekends either side during which this revered 5th century bishop can be acknowledged in traditional style. And Peeks has all that is required to ensure you enjoy the celebrations and turn everything green. We have flags, bunting, balloons and hats, leprechaun costumes and beer mats. We have face paint and photo props -

and lots and lots of green shamrocks. Many like to order one of our giant party packs that contain enough goodies to deck out your venue like a little Ireland. The Irish diaspora around the world will be raising a glass to St Patrick – so why not join them? Be sure to get March down to Peeks, either online or at our huge party store in Christchurch, Dorset. You will find an array of green goods for the celebration that will give you an Emerald Isle smile… See the advert on page 7 pr visit www.peeks.co.uk

The Road from Mexico to the UK & Beyond

produce the Mis Amigos Tequilas Familia. Our first range which launched just a little over 7 months Born and nurtured through the for- mouth-watering flavours with smooth ago consists of Chocolate, Chocolate ward thinking of all its valued employ- texture. People in general do not & Lime and Coffee Tequila all 25% drink traditional Tequila as much as ees and guided by the directors and ABV. So far we have received awards other spirits, except in either cocktails founders of G&I Spirit Gorup Ltd, for all three flavours, and continuous or the infamous party shot, for which through its experience of working in outstanding reviews. Through the fanthe nightclub, bars and the restaurant there are many options now. They tastic reception they are receiving don’t drink as much Tequila as we business for many years. sales growing in excess of 35% growth would like, but they want to. It still No challenge is too great plus our per month we pushed forward with holds that exceptional elegance and setup is designed so that we can adjust our planned R&D on two more variand turn quickly, reacting to any mar- mystery plus there is nothing that ants to join the collection. draws the attention as a round of ket trend or avenue that we wish to Shop Mis Amigos Chocolate & Tequilas being ordered, it just has that pursue. We believe customer service Strawberry Cream Tequila now on “je ne sais quoi” associated with it. and genuine interaction is the way to www.gi-spiritgroup.co.uk upsell in addition to high quality, Taking this into consideration we You can soon become a part of our unique products that stand out from have worked for nearly 3 years to team by joining our Gold Card memthe crowd. At the end of the day, the bership, which offers exclusive deals, liquid has to be exceptional for all this tastings and cocktail master classes. to come together and it is. Follow us on instagram: Our Mis Amigos Tequila range aims @gi_spirit_group & facebook: to educate the bars and venues we @gispiritgroup or visit our website work with, so that it is moving away for further details! from the sharpness and bitter taste See the advert on the back cover experience that most people associfor details. ate with tequila, and moving towards


Future Immigration System Must Work for Entire Economy Industry trade bodies have given a cautious welcome to the migration advisory committees (M AC) report suggesting that Downing Street should introduce a points-based system for skilled workers already with a job offer, when drawing up its post-Brexit immigration system. UKHospitality Chief Executive Kate Nicholls said: “The future immigration system needs to work for the entire UK economy. That includes the hospitality sector which is the third largest employer in the country and provides jobs, training and opportunities in every region. Although the vast majority of the sector’s workforce is home-grown, businesses, particularly those in cities, need to bolster their teams with overseas workers. Hospitality is committed to upskilling its domestic workforce, but in the meantime, businesses are going to need to have access to non-UK talent post-Brexit.

“The low-skilled temporary visa route into work can work for our sector, as the majority of migrants in hospitality do not work in highly-paid roles. The MAC’s proposal that Government looks again at how this would work in practice is welcome. A continuing route for these incredibly valuable workers is paramount, particularly as hospitality has had the highest proportionate number of vacancies for the past 18 years. Currently, it runs at 4.0 vacancies per 100 jobs, compared to a figure of 2.6 for the wider economy. The new system must be flexible enough to address sector-specific shortages across the economy and we are happy to work with to make the case for our industry. “A helpful step forward would be to extend the Youth Mobility Scheme to EU countries and make this a vital part of future trade deals with other countries, thereby providing another route for young workers into the sector.

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“The system needs to be flexible to address labour shortages and not focus solely on higher skills. We need skills routes for all and we are certainly willing to work with the Government to ensure the system is responsive, works for the UK and avoids unnecessary bureaucracy and costs for employers.” Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “The MAC has listened to our calls to reduce the £30,000 minimum salary threshold for skilled workers, but the proposed threshold will still present significant challenges for pubs. On this basis we welcome the proposal for temporary worker routes and sector-based schemes and we will be writing to the MAC calling for a hospitality-based scheme. “A new immigration system must work for pubs. 85% of pubs are SMEs and the new system must be simple for them to use, particularly the sponsorship process. We want to work with the Government to create an immigration system that can support a thriving pub sector and will continue to engage constructively with the MAC in its changing role. We would also reiterate our concerns around the ambitious implementation timetable for these reforms.”

Airwave Installs Interactive TV System at Malmaison Edinburgh Liverpool Restaurants’ Booking Malmaison is a collection of 16 boutique hotels in the UK, each site offering stylish, experience based, city centre accommodation. Opened recently, Edinburgh City is Scotland's fifth Malmaison site, boasting an enviable location in Edinburgh's New Town district, a stone's throw from the iconic Princes Street. Looking for a modern, value-driven hotel TV system, Airwave recommended the Cello CTSACC hospitality TV series. Cello's CTSACC series offers full hospitality TV features with built-in Google Chromecast functionality - at a market leading price. To complement each Cello (40-inch) TV,

Airwave installed and deployed an AirMedia RF information system. AirMedia RF is a low cost, innovative and flexible interactive information system, designed to deliver customisable information pages on hospitality TVs. "Cello's CTSACC series and AirMedia RF work together to provide a compelling value-driven hotel TV system "said head of hospitality sales, Wayne Bowring, "and to deliver this into a brand of Malmaison's stature is a credit yo the quality of the system." To find out more about Cello hotel TVs or AirMedia RF, get in touch: info@airwave.tv 0845

Vegan Sauces To Cover All Bases With more and more pressure on operators to respond to the vegan movement, Macphie is delighted to be first to market to launch a new Plantbased White Sauce and Cheese Sauce to tap into this enduring trend. Incredibly versatile and ready-to-use, this fantastic new range is now available in a convenient 12 x 1litre pack format. As with our core ready-to-use stable of sauces the new lines are tolerant to additional flavours and inclusions that allows operators to deliver a variety of on-trend recipe applications, inspiring customers all year round. Consistently good quality sauces that cover all bases, with the trusted mark of vegan certification. Use as a pizza sauce base, pasta bake, lasagne base or panini filling. Add value to burgers or use as a pastry filling. Create dirty fries, savoury doughnuts, waffles and quesadillas to deliver the perfect Instagram-friendly sharing dish.

RESPONSIBLE CONSUMPTION Responsibility has been the key trend in 2019. This is the year consumers and operators are starting to take responsible consumption seriously. This includes lower beef consumption, growing interest in vegetarian and vegan diets, falling alcohol consumption and rising demand for local produce. 2019 has very much been the year of the vegetable – interest in vegetarian and vegan options picks up.

555 1212 or see the advert on page 3.

STILL NEED CONVINCING? With consumers ditching meat at unprecedented levels the prevalence and power of the plant-based market here in the UK is rocketing. Its value is predicted to reach £1.1 billion in value by 2023. Looking further ahead, by 2025 25% of adults are expected to be either vegan or vegetarian, with the proportion of flexitarians set to rise to 50%. Once a rare choice, veganism – and vegetarianism – are becoming mainstream.

SUSTAINABLE SUPPLY Macphie is a strong believer in a more sustainable environment and the development of this range echoes the ongoing commitment from Macphie to social and environmental ethics, transparency and accountability, which has now been recognised on a global scale through the B Corp certification. The plant-based sauces join the ready-to-use savoury sauce range such as Bechamel with Butter, Hollandaise, Cheddar Cheese and Red Wine, all of which are gluten free and vegetarian. Macphie Brand Manager, Anna Massie comments “We are delighted to be first to market in the UK with the launch of a vegan certified savoury sauce range. This launch demonstrates our ongoing drive for innovation and commitment to a more sustainable environment.” For businesses interested in obtaining a sample please contact our Customer Service team on 0800 085 9800 or through our website www.macphie.com/contact/ or see the advert on page 8. Source: Mintel | Sainsbury’s Future Food Report

Policy Reduces “No-Show”

A Liverpool restaurant once struggling with the bane restaurateur, ‘noshows’, has seen a big difference since changing its booking policy. No-shows and cancellations are some of the biggest issues facing restaurants, leaving them with empty tables and out of pocket, and often sees restaurants turn away valuable custom. Maray, which has restaurants on Bold Street, Allerton Road and the Albert Dock, called for change last year, asking customers via Twitter if they would leave their credit card details to book a table as the restaurant has seen 59 people not show up, with a further 143 cancel on the day. After support from regular customers and other local businesses, Maray went ahead with the move inn December along with another key change, confirming via Facebook that it would be changing its booking system so that its Bold Street restaurants would only take bookings of groups over six, as no-shows and cancellations had become more frequent. At the time, Maray wrote: “On any given Saturday service, we will have anything from 20 to 40 no shows (10-20% of our covers for the whole day). For a restaurant with only 36 seats, something needs to change. “So from today we will be walk-in only for groups of less than six. We weighed up our options and considered implementing the same system

that many other restaurants now employ – holding credit card details for all bookings and charging people for no shows. “We thought long and hard about this option as it would cause the least disruption to our operation. But it just doesn’t feel very ‘us’. We want Maray to be a casual, fun experience, and we felt that taking credit card details for every booking would formalise and sanitise this.” James Bates, director and cofounder of Maray, said: “We made the decision because it was becoming unviable for such a small restaurant to continue with the amount of noshows we were experiencing. “The no no-bookings policy works really well at Bold Street as we have a basement bar where diners can wait until we have a table for them, it’s open Thursday, Friday and Saturday and has been really well received. “We still accept bookings at Bold Street for six plus but hold credit card details which are charged at £10 per head for a no-show.” “We could go down the route of credit cards for all bookings, but we want our restaurants to be informal, and fun, and holding credit card details for all diners creates a mistrust before they even come through the door. “If things get worse we may have to look at it again, but holding credit card details for all bookings would be an absolute last resort.”


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Caterer, Licensee & Hotelier

February 2020

Hove Pub to Remain Open After Hosting Coronavirus Customer A Hove pub which was visited by a person diagnosed with coronavirus says it is opening as usual. The businessman, who is believed to have contracted the virus at a conference in Singapore, visited The Grenadier Pub in, Hove, after returning to the city but before he became unwell. Public Health England contacted the pub but said that there was no need for it to close. Five staff are “self-isolating” as a precautionary measure. Meanwhile, another person who came into contact with the man has become the fourth confirmed UK case. Several staff members working at the pub on the night of the visit have been advised to “self-isolate” following the incident, however, a spokesperson for the pub said it would remain open after discussions with Public Health England. At the time of going to press Europe has just seen its first fatality due to the coronavisus, and there have been over 1500 deaths worldwide so far. The pub in Hove where a visitor visited after returning from Singapore can happen to any pub/bar hotel or restaurant anywhere. And it begs the question of course just how prepared are we? CLH News spoke with industry professionals how to implement prevention measures and protect your business

CORONAVIRUS: PRACTICAL INFECTION PREVENTION TIPS As cases of the novel coronavirus continue to spiral, Chris Wakefield, Vice President, European Marketing & Product Development, GOJO IndustriesEurope Ltd, says effective hand hygiene is a key part of helping to protect staff, guests and customers. The new coronavirus outbreak has been hitting headlines in recent weeks as the number of confirmed cases continue to increase, both worldwide and at home in the UK. The hospitality sector is rightly concerned. As establishments that are open to the public, they have the potential to be places where germs are transmitted. The Grenadier Pub in Hove is one

such example of somewhere that was visited by a person diagnosed with coronavirus, before he displayed any symptoms. The new strain of coronavirus, officially named as Covid-19, can cause flu-like symptoms ranging from a mild cold to pneumonia and severe lung problems, which can be fatal. Furthermore, there is currently no vaccine. However, it is not the first time that people have been at risk from a viral epidemic. SARS, swine flu, and even winter viruses like seasonal flu and norovirus (often referred to as the vomiting bug) have the potential to spread just as quickly and easily, if infection control measures are not put in place. But it is important that hoteliers, restaurateurs, and café and bar owners do not panic. Instead they should focus on implementing the usual infection prevention measures to help protect themselves, their staff, and their customers and guests.

be wall-mounted, free-standing, or even in pump bottles placed on tables. Don’t forget about surface hygiene either. Any surface that a guest or customer touches frequently should be cleaned regularly with a virucidal cleaner. Lift buttons, light/power switches, door handles, remote controls in hotel rooms, and reception counters are all innocuous surfaces that could harbour harmful bacteria. These surfaces should be incorporated into a regular cleaning schedule.

COMMUNICATION IS KEY

Actively promoting and reminding everybody within a facility to practise hand hygiene can boost compliance. Eye-catching signage such as posters are very effective as a prompt to remind people to wash or sanitise their hands as well as illustrating the most effective technique. Finally, employers and managers should communicate with their staff and remind them of the importance of HOW TO MINIMISE THE RISK hand hygiene; not only for their own benefit during the One of the best ways to minimise the risk of contracting coronavirus crisis, but to achieve a healthier facility in the Covid-19, or any other virus for that matter, is to practise future. For more information, call +44(0)1908 588444, good hand hygiene. Hundreds of studies have proven that email infouk@GOJO.com or visit www.GOJO.com. it can break the chain of infection and it is currently the first recommendation from The World Health THE GUIDE TO PROTECTING YOUR Organisation. BUSINESS FROM CORONAVIRUS It is therefore vital that those working in hospitality outBy Head of Learning and lets have easy access to hand washing or sanitising faciliDevelopment at High Speed ties, and that they use them diligently. Hand hygiene Training, Dr Richard Anderson facilities should also be readily available to customers and Coronavirus, officially guests. named Covid-9 by the Now is a good time to review washroom facilities and World Health check that they are in good working order. They should Organisation, is a new and be equipped with effective dispensers that are simple to troubling virus derived operate. Touch-free dispensers are popular and benefit from animals. Since its outfrom an increased hygiene rating; intuitively sensing the break in the Chinese city presence of hands, they dispense just the right amount of of Wuhan, there have been product every time. approximately 60,000 conFormulations are also important. Dispensers should be firmed cases and 1,380 filled with products that are pleasant to use and gentle on deaths in mainland China, skin, but still have the power to eradicate dangerous however in recent weeks 28 further cases have also been pathogens such as the flu virus. If selecting a hygienic hand reported across the globe. rub, the formula should be clinically proven to kill germs Steve Walsh, described as a ‘super-spreader’, contracted within seconds. the deadly disease during a business conference in It can also be a good idea to place a sanitising dispenser Singapore, ahead of a ski holiday in the French Alps before at the washroom exit, to offer an additional opportunity returning to the UK four days later. Whilst retracing his for hand hygiene. If people have not washed their hands movements to identify possible contaminated areas, the properly, germs can be spread onto the door handle and Grenadier Pub was flagged to be one of the public venues other surfaces that they touch when they leave the room. in question. Did you know, for example, that one single contaminated Dr Richard Anderson, explains how establishments can door handle can infect up to 60% of the occupants of a best protect themselves from the recent outbreak: building within just four hours? “Although not currently deemed as a pandemic by As well as in key germ hot spots like the washroom, health experts, the World Health Organisation has sanitising dispensers positioned in high traffic zones, such declared the outbreak to be a ‘public health emergency of as the main entrance/exit to the building and at busy international concern’. The rate at which the virus is reception areas, can help to reduce the threat. These can spreading from person to person has highlighted just how

imperative it is for businesses to follow relevant hygiene procedures, particularly where food is served. Looking more specifically at the British case, where the ‘superspreader’ visited his local pub whilst infected, it is essential that businesses adhere to precautionary steps and ensure they are in a routine to protect those who may come into contact with someone infected. Similarly, the negative press received for being linked with the spread of a virus could have a long lasting impact on reputation. “Food safety hazards must be properly managed. Hazard Analysis and Critical Control Point (HACCP) principles form the basis for food management procedures and are a reliable way of managing hazards associated with food safety. Establishments must always strive to adhere to the highest standards, however, as the current outbreak continues to spread, it’s clearer than ever why we should be constantly reviewing and improving practices. A successful HACCP involves:

• Identifying what could go wrong, what the risks are to food safety and highlighting where there are any critical control points: Pubs and restaurants across the country should review their current practices to see where there are opportunities for issues to arise when food is involved. Minimising the possibility of cross-contamination is one of the simple steps towards limiting the risk of Coronavirus spreading further. • Deciding what action you need to take if something goes wrong: If there are areas for improvement or where problems could occur, business owners or managers should identify how these can be rectified immediately in order to ensure that risks are removed or reduced to safe and manageable levels. Similarly, staff should be empowered to highlight problems and / or areas for improvement. Having a watertight supply chain and high operation standards in full effect at all times will help protect businesses from coming under fire if an unexpected diagnosed member of the public visits. • Make sure that procedures are being followed and are working by keeping records: From a strict cleaning schedule, available to download from High Speed Training, to keeping records of everything that takes place, a successfully run food and drink establishment will have the documentation to prove that the utmost due diligence is adhered to. If an eatery does come into contact with Coronavirus, having these documents to hand and a paper trail of compliance will help protect its reputation as a respectable place that follows health and safety guidelines. “Showing due diligence is always a key priority for food and drink establishments, however with the added risk of Coronavirus in the UK, it is more important than ever for businesses to ensure that they are compliant in order to guarantee that they can continue operating. From highlighting areas at risk, especially where food is concerned, to updating cleaning schedules, there are a number of simple steps that establishments can carry out as a routine to ensure they are upholding their legal duty, protecting their staff, customers and their reputation.” For more information and to find out more about the courses, please visit www.highspeedtraining.co.uk


Tel: 01329 285518 www.microsave.co.uk See us on Stand P40 at the HRC Show


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Pubs, Bars And Restaurants Start 2020 On A Positive Note Interactive Entertainment Britain’s managed pub, bar and restaurant sector has kicked-off the New Year on the front foot, with collective like-for-like sales up 1.9% in January compared to the same month last year, latest figures from the Coffer Peach Business Tracker show. “Reasonably good weather, in particular the lack of snow, will have helped sales, but nonetheless it is encouraging to see that the public is continuing to go out to eat and drink,” said Karl Chessell, director of CGA, the business insight consultancy that produces the Tracker, in partnership with The Coffer Group and RSM. Regionally, London had a tougher time but still saw like-for-likes ahead 0.7% compared to 2.3% outside the M25. Restaurant groups saw the biggest increase in January, with like-for-likes up 2.5%, driven almost entirely by strong sales outside of London. Managed pubs saw like-for-likes grow 1.7% over the month, while bar operators were also up, although by only 0.9%. January’s positive results come on the back of strong trading over the festive period, which saw collective like-for-likes up 2.5% against the previous year. Trevor Watson, executive director at Davis Coffer Lyons, said: “To put these figures in context, last January the market saw a 1.8% drop in like-for-likes against 2018, so essentially we are back to where we were two years ago. But it does

show an underlying stability in the market, despite the political climate and what has been going on in the wider economy. The eating and drinking out market is showing resilience and people’s appetite for going out remains intact. “There is a universal feeling of improved investor confidence, however, this has not yet translated into deal flow. The stabilised consumer confidence combined with a stronger investor mentality is likely to result in steady improvement as the year progresses. We are off to a decent start,” Watson concluded. Paul Newman, head of leisure and hospitality at RSM, said: “A year-over-year sales boost is a welcome reward for the many pubs, bars and restaurants who refined their New Year offering to capitalise on the trends for Veganuary and alcohol alternative drinks. Any sales increase will be welcomed by a sector that still faces tremendous cost pressures, particularly around people, business rates and food prices. Operators will eagerly await any news on the easing of such costs from Sajid Javid’s upcoming budget announcement.” “Underlying annual like-for-like growth for the Tracker cohort, which represents both large and small groups, was running at 1.6% at the end of January,” said Chessell. Total sales for the month, which include the effect of new openings since this time last year, were ahead 4.7% compared to same period in 2019.

Nearly 60% of People Trying Lower Alcohol Substitutes The latest survey from the alcohol social responsibility body the Portman Group shows that over half of alcohol drinkers (59%) have at least tried a low alcohol product (products with an ABV of above 0.05%, up to 1.2%). The Portman Group’s second annual poll into public attitudes to low alcohol conducted by YouGov also shows: CONTINUING BRITISH SUPPORT FOR LOWER ALCOHOL PRODUCTS

• Almost a quarter (23%) of those who drink alcohol said that they had or were likely to consider switching some of their drinking to lower alcoholic options in the next six months, similar to last year, showing that public interest in low alcoholic options has not waned. • Once again, the intention to switch is being led by younger drinkers, with almost one in ten (9%) 18-24

year olds saying that they had already switched the majority of their drinking to lower alcohol options. • The reasons given for why low alcohol beverages appeal reflect increasingly responsible attitudes to drinking across all age groups, ranging from being able to drive home after social events (31%) to reducing the risk of long-term physical health issues (22%). CONCERNS However, 30% of British adults who drink alcohol in an average week say they have yet to try a low alcohol product and, concerningly, 13% of all adults do not recall seeing a low alcohol option available for sale anywhere. The survey also highlights a significant gap between the public’s desire for wider availability of lower alcohol alternatives beyond pubs and supermarkets, and a perceived failure to provide these options in restau-

Your New Favourite Wholesaler A new wholesaler for the On-trade with a very different approach that both trade buyers and food and drink brands will love. Comesto aims to be just that, a new type of F&B wholesaler with a customer-first approach based around trading from a digital platform, not a catalogue. Comesto CEO Valentine Smith explains: “We bring platform economics into wholesale procurement offering a faster more flexible service featuring a huge range from both challenger brands and old favourites.”

rants and other venues. For example, 19% of adults who drink alcohol and would consider drinking low alcohol beverages drinking a low alcohol beverage at a nightclub, but only 6% of Brits had seen such an option for sale. Commenting, Portman Group Chief Executive John Timothy said: “It’s great to see the British public continuing to embrace low alcohol products as a way to continue to drink responsibly and make healthy choices. Across all age groups, but especially younger adults, we are seeing people adopt low alcohol alternatives to help moderate their alcohol intake or make responsible choices, such as being able to drive home. However, whilst producers continue to heavily invest in the sector, our research shows more work needs to be done to support its growth. We believe in broader consumer choice and would like to see a low and no alcohol option available in a wider range of outlets. The UK Government should also tackle the current array of confusing product descriptors to give greater clarity about what they are purchasing.”

For buyers: An exciting range of products offering great deals. Easy to search and compare on the platform and app. Stock up with one order, one invoice, one delivery, no minimum order and you choose the delivery time and day. For brands: If the On-trade wants it, we’ll stock it. No sign-up fees, no catalogue fees, less red tape and lower costs. And we help grow your brand, through inbuilt product activation and free direct delivery of marketing resources. We offer sales, fulfilment, stock control and credit checks and by utilising a full ecommerce approach we aim to cost less too. Launching in June, check out www.comesto.co.uk to find out more and register your interest.

from MediaTheme

Bringing the next level tech entertainment into your pub/social club/holiday park offering is a sure-fire way to improve your revenue streams But while that may sound straightforward common sense, it isn’t necessarily that clear cut. The level of revenue generated depends very much on the type of entertainment on offer. As a publican (or indeed holiday park operator), what options are out there for you when it comes to your entertainment tech and how you will interact with your customers! When it comes to offering entertainment you need a interactive product, that will give you the option to react and interact with your audience So what other things can be done to make you truly stand out? Well, a Pub Quiz Night is a prime opportunity to attract a crowd. And not just a brief crowd either. Spreading your quiz over multiple rounds keeps participants inside your venue for the long haul. Try to pick a non-football night for maximum draw. And when it comes to quizzing, our pub entertainment system, The Entertainer, does all the hard work for you, creating a balanced quiz (while our Pronto app can deliver an interactive quiz, using speed quizzing to prevent cheating!), with no need for lengthy swotting from your team to pull together the questions, or to select the tunes for the music round. Music has always been a great way of ‘getting the party started’ whether you use playlists or you’re a budding DJ, up to date music having the ability to search thousands of tracks at your fingertips, giving you freedom to get the mood right . The Entertainer acts as a de facto karaoke machine, providing fully orchestrated modern and classic karaoke tracks supplied by the market leader of karaoke tracks Race nights? I hear you say! The Entertainer allows you to screen races – be that pub that has horse/pig/afghan/trotting racing. These can provide great pub fund raiser opportunities as people bet on the outcome, with any lost money going to charity. How to maximise revenue , you can even advertise via the Entertainer to promote your various entertainment nights during pub games, or you can even involve local businesses and services , using our online advert system you can add coat of arms , or your branding from the beach or the office (I would prefer the beach option) So whether you’re looking for holiday park entertainment, social club entertainment, or good old pub entertainment – The Entertainer ticks all the boxes, providing easily accessible, all-in-one entertainment for any revenue savvy publican. See the advert on page 10 or visit www.mediatheme.com


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February 2020

£23,000 Threshold for EU Migrants Working in UK Post Brexit those at the very top of their field, and is too risk averse,” the report said. “The numbers admitted fall far short of the cap.” The committee also criticised the UK’s current convoThe cabinet signed off proposals for an Australian-style points-based immigration system to be introduced at the luted immigration system where EU workers can come in without a job offer or a particular skill under freedom of end of the year. Home Office evaluation estimates the movement rules, while people from the rest of the world system is expected to reduce the number of low skilled must seek one of several different visas. workers arriving from the EU by 90,000 a year. It said the UK’s post-Brexit system should allow entry In most cases, skilled migrants will have to have a job offer paying more than £25,600 , a lower threshold than to workers from all over the world with skills that are in demand, but also take into account many of them would currently applies to migrants from outside the EU. not earn enough to meet the current salary test. Migrants will also earn ‘points’ depending on their level The report said: “Many stakeholders would prefer there and ability to speak English. In some cases migrants taking to be no salary thresholds beyond the minimum wage.” jobs paying as little as £23,000 could be granted visas, But the committee believed the threshold stopped the depending on their skills. undercutting of the labour market, ensured migrants made The Migration Advisory Committee’s long-awaited a net positive contribution to the public finances, and made review said the current Tier 1 visa “does not work well”. sure migration policy supported the “ambition to make the UK a high wage, high skill, high productivity economy”. “The skills bar for entry is set too high, targeted at EU migrants will have to earn at least £23,000 before they are allowed to work in Britain under plans to bring an end to unskilled migration.

Solid Cleaning Power from Winterhalter Chemicals

Winterhalter has introduced Velocity, a dishwashing chemical dispensing system that is safe, clean, efficient and environmentally friendly. Velocity uses 4kg solid detergent capsules in combination with a wall mounted dispenser to deliver an alternative to conventional liquid systems. The capsules are hermetically sealed to protect the operator during the handling process. The Velocity dispensing system has a builtin integral rinse aid pump to give maximum cleaning performance. There are a range of detergent capsules to suit different water conditions and types of soiling.

Tea and coffee stains, proteins, starches as well as fats and grease can all be effectively removed. Designed for ease of use, the Velocity dispenser menu has three buttons for simple programming, and a rinse saver feature. The adjustable control minimises detergent overuse. The dispenser itself is compact and inconspicuous to fit into any warewash operation.One 4kg capsule will, on average, last for an average of 900 racks. In line with current environmental thinking Winterhalter has reduced the packaging on the capsules to reduce transportation costs and bulk. The packaging is also crush-

Jura - For Lovers of Speciality Coffee

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

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

able to further cut back on the volume of waste. Winterhalter Chemicals has developed a comprehensive portfolio of cleaning products. They include the largest range of warewashing chemicals on the market, as well as a huge choice of specialist products formulated specifically for the foodservice industry – from rinse aid, floor polish stripper, combi oven cleaner and multipurpose degreaser to sanitiser, safety floor cleaner, and antibactericidal foam soap. For every cleaning issue, Winterhalter Chemicals has the answer. For further details, call Winterhalter on 01908 359000, see www.winterhalter.co.uk, or www.winterhalter-scout.biz or email info@winterhalter.co.uk.

150 cups is the order of business, the machine impresses users with its quality, functionality and reliability. Coupled with top performance in For lovers of speciality coffee, the designed for the preparation of speupdated WE8 automatic coffee ciality coffees with milk foam, it makes every respect, this results in a high machine is now even more perfect. cappuccino and other beverages with tech automatic coffee machine that is The WE8 now prepares twelve differ- the very best fine textured foam every ideally tailored to the requirements of hotel breakfasts, restaurants, bars ent specialities at the touch of a buttime. Recommended maximum daily and seminar / conference venues. ton. It now offers macchiato, espresso output 40 cups per day. Recommended maximum daily outdoppio, special coffees and hot water The GIGA X3c / X3 G2 allows put 150 cups per day. for green tea at the touch of a button. JURA to impressively demonstrate The new fine foam frother is made Telephone- 0800 304 7470, EmailSwiss innovation and professionalism from the highest quality materials and down to the very last detail. service@uk.jura.com, Webhas a stunning look and feel. Specially Anywhere where a capacity of up to www.uk.jura.com


Hospitality Technology Caternet, Powered by Zupa Caternet is hospitality software developed with operators, buyers and chefs, who have all experienced the same operational and financial challenges as you. It is specifically designed to help the catering sector remove manual processes. You will buy more competitively, manage nutrition and allergen risk, enjoy paperless financial administration, and reduce overheads. Our live price guide guarantees competitive purchasing for all your procurement needs, not just food and drink. Your trusted suppliers join Caternet for free, and if you’re looking for new relationships, we already have over 2,500 suppliers on board. There are no hidden

February 2020

CLH News

discounts or rebates. Mirroring your approved budgets and utilising your existing finance system, our software provides you with full spend control. Simply set specific, authorised spending levels at a user, group or departmental level across your trading locations. Your budgets won’t be broken, and with paperless reporting, you’ll never chase an invoice or credit note again. Meeting allergen and nutrition legislation is a constant concern. Our comprehensive recipes module provides live data from supplier to servery, enabling you to build and publish recipes whilst remaining compliant. Start saving time and money today. 023 8212 4099 www.caternet.co.uk sales@caternet.co.uk

Caterbook - A Software Solution for the 2020s •Responsive, customisable booking engine embeds on your own website. •Configure and assign unique per-rate deposit and cancellation policies. •Batch create, print and email invoices in a single click. •Housekeeping report shows cleaning type, linen and towels •Post food & drink items from your EPOS to the room bill required each day. for settlement on checkout. •Industry standard reporting metrics of RevPAR, ADR etc. •Use yield management to automate pricing changes based •Take payments in real time using our built in PCI complion availability. ant payment gateway. •Create and schedule custom guest email and SMS messages. •Channel Manager links to booking.com and Expedia. •Role based access control restricts staff privileges to feaCall 01840 298298 or visit www.caterbook.com and tures based on their needs. sign up for a free 14 day trial account. This Spring - Hotels, B&B’s and pubs like yours are migrating to Caterbook - a modern, cloud-based hotel software solution for the 2020’s.

Next Generation Artificial Intelligent CCTV Camera System Next Generation Artificial Intelligent CCTV camera system, some of the unique features include:Facial Recognition & Face Detection Photos can be uploaded to the recorder of any person not allowed on the premises once there image is captured by the camera, it will notify Door Staff, Bar Manager or Bar Staff via the app. POS Captures data entered in to the till i:e drinks and also captures Money taken in and out People Counter

Goodtill iPad based POS System

Goodtill is an iPad based POS System for hospitality. From just £29/month. Our mission is to help businesses

Can scan up to 36 people a second and Fully GDPR compliant. Fully installed 4 Camera System prices from £1895 + VAT and includes the following:X2 Facial Recognition Camera X2 4K 8 (Mega Pixel) Camera X1 NVR 8TB Recorder X1 28” 4K Monitor See the advert on page 20 or visit www.ctuservices.com for details. deliver a brilliant customer experience to easy to use point of sale software. See the advert on this page for details.

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

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La Giusta: Harmony in Style The Gaggia Milano brand is synonymous with espresso. Since Achille Gaggia’s revolutionary invention in 1938 – espresso with natural crema – the continuous search for excellence has remained our mission. Since then, Gaggia Milano has offered a range of coffee machines that combine state of the art technology with sophisticated design. Having recently launched La Reale, Gaggia Milano’s first traditional coffee machine for the professional market in the UK, we are now delighted to introduce La Giusta to the UK. As with the entire Gaggia professional range, La Giusta is beautifully designed and constructed. From the subtly back-lit logo, to the glass con-

Products and Services sole and polished surfaces, La Giusta continues to evoke the classic elegance of this historic brand. As ever, a stylish design doesn’t overshadow the practical benefits – La Giusta has been designed with baristas in mind and offers an ergonomic and functional layout and will satisfy the needs of the most discerning barista. Its design, combined with a compact footprint means that La Giusta will comfortably find a home in any hotel, restaurant or café. Evoca is home to a number of great coffee machine brands and Gaggia Milano’s beautiful and timeless products encompass a range of machines that spread the tradition of Italian Espresso around the world. Visit www.evocagroup.com for further details.

defibshop - Solutions for Sudden Cardiac Arrest

Sudden Cardiac Arrest is a leading cause of death in the UK, claiming more lives than breast cancer and lung cancer combined. Sudden Cardiac Arrest does not discriminate, striking anyone, at any time or place. There are over 30,000 out-of-hospital cardiac arrests each year - 90% of which, are fatal. When an individual is in cardiac arrest they will collapse suddenly and be unresponsive. The casualty will breath irregularly and in some instances, not breathing at all. Without immediate treatment, the emergency becomes a fatality.

Effective CPR and a shock from a defibrillator is the only definitive treatment for Sudden Cardiac Arrest. For every minute that passes without treatment, the chance of survival decreases by 10%. defibshop are passionate about helping businesses and individuals create as many heart safe environments in the UK as possible and offer a wide variety of defibrillators suitable for all types of working locations nationwide. Providing clients with solutions tailored to fit their needs, we also stock a wide range of first aid supplies, consum-

Richard Lawson Pianos Ltd are a long established specialist piano dealer based in the beautiful town of Amersham, just to the North West of London. We have a selection of over 200 pianos available from stock and are authorized dealers for Yamaha, Kawai, Shigeru Kawai, Bluthner, Petrof, Ronish and Irmler. We also stock a range of used Steinway instruments. Our new purpose built facility is arranged over 3 floors to ensure that we always offer the best possible variety of pianos across a broad range. With pianos ranging in price from under £1,000 to over £70,000 we should have the right piano for any requirement.

ables, accessories and medical diagnostic equipment and provide accredited training to turn employees into confident life-savers. To find out more visit www.defibshop.co.uk or contact our friendly experts on 0845 302 0015.

We view all of our clients as long term partners. We work with them beyond the purchase of the instrument to assist with all aspects of ongoing and detailed maintenance such as regulation and voicing as well as basic tuning and moving. The Richard Lawson Pianos technical team have decades of experience working with top brands, and regularly attend professional development courses to keep their skills up to date and fine-tuned. At Richard Lawson Pianos we understand the importance of a personal and attentive service. We offer a one to one appointment 7 days a week from 8am to 10pm to assist the selection process. Our proximity to London makes access by road, air and train very easy and collection from the station or airport is also available. To find out more visit our website www.richardlawsonpianos.com or contact us on 01923 720974 or info@richardlawsonpianos.com. See the advert on page 9.

What Is And Is Not Possible With Video Surveillance - And What Is Not All bars have cameras – nowadays local authorities would not grant licensing without the essential, wide ranging security they can provide. But make no mistake, they cannot protect a bar operator from under-ringing. If you are offered ‘clever’ video with print overlay showing what is being entered on the till, it will probably also include fast scanning to view each time Vodka, house lager or whatever is sold. You will be told ‘if you are aware you have a stock issue with a specific product, then that is a useful feature’ – right? No actually - that is wrong! Fact is, if a bar operator has a stock issue with a specific product, the problem is because that product is dispensed but not sold. And this is where (EPoS) till connected dispense management provides information that cameras cannot. In a bar with hundreds of low value transactions the bar operator needs to know when a drink is dispensed but not registered – and cameras cannot inform anyone about that.

Award-winning service and maintenance provider Marren announce the launch of their own-brand microwave. With 35 years’ experience in this sector, they are well placed to understand the operator pains related to this type of equipment. An important factor throughout the development phase was a lower overall cost of ownership. To encourage repairs rather than replace the microwave when a breakdown occurs. A comparison with similar models highlighted the savings. To do this Marren looked at the top 10 replacement parts of a number of leading comparable microwaves and compared them against their new Marren

Beer or spirit monitoring dispense management must be fully connected to the EPoS system or it will not provide a full picture. With a timed record of every sale and dispense, and real time registration of drinks entered on customer accounts (bar, table or hotel room ‘tabs’), you can have an automated stock check every sixty seconds. With a draught beer display resolution of a tenth of a pint, surplus and waste are also separated from measures which are not sold. And with all events shown graphically in a bar chart. So when you have the technology to highlight you lost two house lagers, a Guinness and a double vodka at 15:17, whilst also showing who was working in which bar at the time, if you want to remove any further doubt, then you might have a look at the video… Searflo – it’s nothing like any PubCo sponsored alternative. Visit www.searflo.com, enquiries@searflo.com or call 07528 819842 or see the advert on page 16. ISM-1800 model. The results showed a significant cost reduction of between 40 to 80%. There has certainly been an increased focus on sustainability across the foodservice industry. So with more financially viable repairs possible, it’s good to know this type of equipment will stay out of our landfill for longer. The new Marren ISM-1800 microwave is backed by a manufacturer’s 3-year on-site warranty and delivers a number of key benefits. To find out more visit marren.co.uk/1800w-compact-commercial-microwave To celebrate the launch and in recognition to Marren’s commitment to the environment, for every microwave sold, funds will be donated to the World Land Trust to plant a tree. A Buy One Get One Tree offer so to speak, which will help mitigate their environmental impact.

Unique Creative Media For Pubs, Hotels and Restaurants Introducing a unique collection of innovative creative media combining traditional hand-crafted art skills with today’s modern digital production methods to provide operators with maximum benefits for minimum cost. Our new bespoke, digitally crafted watercolours are fine art quality, fully editable and come supplied in all print and web ready formats. This modern versatile artwork gives so much more and costs a lot less! Just send us the ideal photo of your

premises and we’ll do the rest. Original photo editing services are included in the price. The ultimate personalised Christmas greeting. Your very own ‘perfect picture’ for cards, menus, vouchers and all genres of seasonal point-of-sale. Just send the ideal

photo of your premises taken at any time of the year and we’ll just add the snow. Your high resolution snow scene creative is supplied in all modern print and web ready formats. The spice of life has always been variety and so our exclusive colouring-in sheet packs offer just that. Each pack features an ever expanding range of designs crafted to inspire and capture the imagination of a wider age group, frequent visitors, multiples, large parties and youngsters who just love a choice! We also create bespoke designs. Tel. 01634 312166, www.uspmedia.co.uk or see the advert on page 9.

markets, as well as the general Herald Increases Bagasse Range To Meet Demand ience catering industry, the company supHerald has expanded its range of bagasse items, which sit alongside the quality disposables manufacturer and supplier’s selection of biodegradable, paper, single and double wall, 8 oz, 12 oz and 16 oz hot paper cups, in a bid to add further value and range to its offering, while meeting the demand for greener products. The bagasse range now includes square, round and rectangle plates, in varying sizes, bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes – all of which are expected to appeal to the food to go market. Herald has stayed ahead of the

trend for environmentally friendly and alternative products in recent years, introducing natural birchwood cutlery, stirrers and skewers, alongside a cornstarch cutlery range – which looks and feels like plastic but is natural and completely biodegradable. Targeting the takeaway and conven-

plies direct and via wholesale channels to meet all of its customers’ needs. 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, call 0208 507 7900 or see the advert on page 13.

Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since. We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none. We can offer you a no obligation quote now, so contact us for more information. CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset and

The Southwest. We undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment. A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires… We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire. Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk or see the advert on page 2.

Prepare for a Cozy Spring with Star Linen There is no better feeling for a guest than climbing into a nice warm bed and getting snuggled up under the covers. With the spring 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 spring 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 spring, 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

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

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 spring. Lying on a high loft mattress topper will give your guests that extra cosy feel when they snuggle up on a cold spring’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 2 for details.

and Panesco. From our depots in Bude and Saltash we can offer a frequent friendly reliable delivery service, throughout Devon and Cornwall in our temperature controlled vehicles. Chadds Foodsmiths has held STS Food Safety Price Chadds Foodsmiths are members of the Sterling Supergroup, this allows us to benefit from the group purchasing power when negotiating deals with suppliers; we can then pass these savings on to our customers. Our ordering App is launching in March call telesales on 01288 353964 for more information or see page 2


Expowest Cornwall

Expowest Cornwall: The South West’s Food and Drink on a Plate for 2020 Miss out and you lose an invaluable opportunity to catch up with colleagues, suppliers and customers as well as make essential new contacts. The vibrant, inspiring atmosphere makes it fun and social as well as helping business to get done. It’s strategically timed just before the summer season gets into full swing, and while the show’s home is at The Royal Cornwall Showground, the event draws exhibitors and buyers from the whole region. It is easy to reach and well signposted from every direction. What’s more, there’s ample free parking within an easy stroll of the show. If food hospitality and catering help drive your business, this is the one event you must mark in your calendar. Celebrating its 40th birthday this year, Expowest Cornwall is the event that the whole Cornish business community makes a point of attending. It’s where suppliers and buyers get to see and sample what trends and tastes will be on the menu for the coming year, with exhibitors that span the whole of the hospitality and catering market. It’s all here, all in one place, over just three days between Tuesday 3rd and Thursday 5th March; with everything from craft bakeries, vegan pasties, artisan cheese and organic vegetables through to foodservice, kitchen equipment, furnishing, training and online booking systems… not forgetting the latest in beers and other beverages.

Making those all-important buying decisions is so much easier when competing offerings are shown side by side. And as well as ensuring you’re really getting the best products at the keenest prices for 2020, you’ll be able to see what new ideas are coming through that will whet customers’ appetites… and make your business more profitable.

ple and your profit. Expowest Cornwall provides a unique opportunity to connect with a huge range of different companies - it really is one show that has it all. As if that wasn’t enough, there’s also a range of exclusive offers that exhibitors save especially for this show, which make a visit even more worthwhile!

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Cornwall Scale & Equipment Ltd Visit us on Stand J18

If you have a serious interest in hospitality and catering, food and drink, Cornwall and its economy, then Expowest Cornwall is the show for you. For more information about the show, to book a stand, or register to attend, please call 01934 733433, visit expowestcornwall.co.uk. or follow @Expowest_UK.

Tel : 0333 577 0108 Mobile : 07770677123 Email : info@cornwallscalesltd.co.uk www.cornwallcashregisters.co.uk

A key feature of each year’s show is “The Knowledge Hub”, brought to you by Cornwall Business Forum. This year the Knowledge Hub, will be focussing on “People; Planet; Profit“. Technology and processes are at the heart of adopting an environment strategy. Over the three days, advice will be on hand on a range of topics such as Compliance, Logistics, Food & Waste Managements and more. Questioning yourself and improving on any one of these topics can add to your environmental credentials, your engagement with peo-

SEE US ON STAND F44A

Free Your Spirit with Mermaid Gin

Life Systems For Lobster and Shellfish

Mermaid Gin is hand-crafted on the Isle of Wight using ten ethically sourced botanicals. A small batch spirit, it delivers a smooth yet complex blend of fresh organic lemon zest and peppery grains of paradise, with a hint of sea air from locally foraged, fragrant rock samphire - for a refreshing and invigorating serve.

An homarium is a life system for shellfish. Due to a chilled and filtered closed water circuit, the animals are stored in optimal conditions in a fresh or seawater environment. In many places it is even a common tradition to pick the lobster of your choice out of the homarium tank!

Working with column stills for a smoother spirit, the process is tightly controlled capturing only the hearts of each batch - the sweet spot of any distillation.

This avoids the harsher elements found in the heads and tails to create a pure gin that is perfectly balanced. We preserve the environment of mermaids by supporting marine conservation projects and presenting our gin in a plastic free package. See the advert on page 35 for details, or visit www.isleofwightdistillery.com Alternatively call 01983 613653 or see us on Stand L39.

Not only lobsters feel 'at home' in an homarium, also crab, langoustine, crayfish, crawfish, spiny lobster and rock lobster do. Even fish such as trout, eel and turbot can be held in the perfect condition of an homarium. At Lobster Tank UK, we supply homariums to

restaurants, fish mongers, fish wholesalers, fishermen and supermarkets, from our offices in Southampton, throughout the UK. SEE US ON STAND J10 Visit www.lobstertanks.co.uk or Tel 07711 188045


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Expowest Cornwall

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Wholesale Fruit & Vegetable Importers

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

Telephone: (01208) 77911 Fax: (01208) 261400 Answerphone: (01208) 261407 Email: bodminsales@totalproduce.com Website: www.totalproduce.com SEE US ON STAND F28

S E E   U S   S TA N D K 1 7

CREATE YOUR OWN BESPOKE GIN SEE US ON STAND K46

T: 01803 812 509 E: info@devondistillery.com www.devondistillery.com /devondistillery

@devondistillery

Duchy Cash Systems

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

Devon Distillery

Devon Distillery can produce a gin just for you. Specialising in short run white-label production at competitive prices, we have made award winning gins for a number of clients already. If you want your own house gin or a gin for a special occasion Devon Distillery can produce it for you. You can include your own botanicals and design your own label, all with guidance from

Total Produce

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

helping your staff work more efficiently. Optional back office, stock control software features total stock management, enhanced security features, time and cost saving tools. Duchy Cash Systems provide the comprehensive after sales package that only a local company can really offer: 24 hour telephone support, remote diagnostics & assistance, and a fast callout response. Visit us on stand K7 at the Expowest Cornwall show. our master distillers. Devon Distillery also produces it’s own award winning Dappa (Devon Grappa) and Devoncello as well as a great Sloe Gin. See the advert on this page for details or visit Stand K46.

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

Unbeatable Show Day Deals with Moor Coffee Ltd.

Our family-run coffee company based near Dartmoor specialises in commercial coffee machines, coffee beans, brewing equipment and machine repairs throughout the Westcountry and the UK.

part of our comprehensive service so we provide you with a generous welcome pack, regular customer contact, a range of point-of-sale material and a fully equipped service department.

We understand that coffee machines can be an expensive outlay, so we offer a range of purchase options on both new and refurbished equipment. Machine accessories can be added to create a complete business model and once you have chosen your ideal solution we will deliver, install and train you and your staff free of charge! After-sales support is an important

We're very excited to have the brand new Jura X10 bean to cup machine on our stands at the upcoming events (see advert for stand numbers) and encourage you to come along and take advantage of our unbeatable 'Show Day' deals - we look forward to meeting you there! Tele 01409 231 166, web www.moorcoffee.co.uk or stand L26

Lifesystems for CRUSTACEANS Homarium UK of the foremost supplier of lobster tanks in the United Kingdom. Homarium UK offer a unique range of lobster and shellfish display equipment to the restaurant sector and fish retailers. Widely used on the continent these lobster tanks are now available in the United Kingdom in standard or bespoke custom designs to match your image and premises needs our range of lobster and shellfish displays are specifically designed for the purpose of maximum custom impact and optimum conditions for crustaceans and shellfish. We are a UK based in Southampton and offer a nationwide delivery and installation service. Oceane

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February 2020

CLH News

30

Expowest Cornwall

CLH NEWS - SERVING THE INDEPENDENT HOSPITALITY SECTOR FOR ALMOST 20 YEARS! Visit us on Stand F44A

South West Labels

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

ent names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes. All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service. Visit us on stand F26 to view our products.

The labelling gun market can be complicated. Many products are known by differ-

Cornwall Scale & Equipment Ltd

Established in 1975, Cornwall Scale & Equipment Ltd are now one of the largest Suppliers of Cash Registers and Electronic Scales in the South West Of England, as well as shipping world-wide.

CLH News is published monthly and distributed nationally and directly to independent decision-makers in the licensed, catering and hospitality industries. CLH News communicates the latest trends, products, services, and industry news. We have grown to be one of the most widely trusted and recognised publications for the hospitality sector.

Please pay us a visit - we always welcome your input! Putting your business, products and services in front of prospective buyers every month. VISIT

www.catererlicensee.com CALL 01202 552333 OR FOLLOW US ON TWITTER:

@CLHNews

Whether you are looking for a basic low cost Cash Register or a fully integrated, EPOS solution for retail or hospitality environments, we are always happy to help. Supplying and maintaining cash registers and scales throughout the south west of England. All makes and

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

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

Please pay us a visit on stand J18.

Free Business Waste Audit Established in 1987, Kenburn Waste Management Ltd. have been helping all types of businesses save money on waste collection and assisting ‘on site’ waste processing. Kenburn have supplied a superior range of new and refurbished waste handling equipment to manufacturers, retailers, food & drink producers, packaging companies, hotels, restaurants, bars and any business where waste is produced. We can also take care of repairs, servicing and operator training, even on your existing equipment. The importance of keeping on top

costs.

For more information or to arrange a free audit or site visit by of your business waste is becoming one of our experienced consultants, even more vital. As the cost of waste visit www.kenburn.co.uk or email: collections and processing increases mark.wootton@kenburn.co.uk or call 01727 844988. year on year, our range of balers and compactors will enable these costs to be minimized, it will also ensure your company complies to environmental and waste management regulations, promoting your ‘Green Credentials’ to existing and potential customers. Whatever your waste stream, Kenburn will offer to arrange a free of charge waste audit that will give you a better idea of how much you could save by reducing the size of your landfill waste and collection

Waste mInImIsatIon & Cost reDUCtIon InItIatIVes Waste management solutions

3 Save Money 3 Reduce Waste 3 Save Time 3 Increase Productivity 3 Improve Working Environment 3 Enhance Green Credentials New & Refurbished Balers CompaCtors roll paCkers roto CompaCtors

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01727 844988

sales@kenburn.co.uk www.kenburn.co.uk

Vist stand J30 at expowest Cornwall


Expowest Cornwall

February 2020

CLH News

Clean Ice - The Ice Machine Cleaning Professionals Ice is found in many aspects of the food-service industry. However, as ice is not generally the main focus, many in the food industry forget that it must be treated in line with food hygiene standards. Ice machine cleaning unfortunately falls into the category of one of those jobs that are put on the ‘to do’ list which can result in potentially harmful bacterial exposure to customers and staff.

nership with Cornwall County Council, assists us in ensuring we constantly update our service to keep in line with industry changes. All our technicians are trained in both the classroom and on site. Their processes, equipment and chemicals have all been fully ratified to ensure a professional clean. Clean Ice uses Hygiena’s™ SystemSURE Plus, the world’s best-selling ATP Sanitation Monitoring System, to carry out all hygiene testing.

By using Clean Ice you can feel safe in the knowledge that ice that comes into contact with the products you serve, will meet with the high standards set by food safety authorities. Our primary authority part-

Reader enquiries 01209 206133 or visit www.cleanice.co.uk.

Capricorn Contract Furnishings - Stand L29 Capricorn Contract Furnishings are now firmly established as one of the country's largest stockist and supplier of quality contract furnishings to cafes, bars, restaurants, pubs, clubs and hotels.

Customers are encouraged to visit our

Capricorn are based in a 40, 000 square feet showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools and lounge furniture.

Barton Reed & Co

Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds. From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve. We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty. Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppliers to give you the best furniture available with a service that goes above and beyond our customers’ expectations.

large showroom to view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are Monday to Friday, 9am to 5pm. For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320, visit www.ccf-ltd.uk or see us on stand B1.

Seven reasons why you should choose Barton Reed & Co to supply your contract furniture: • Wide range of styles • Easy ordering and re-ordering • Single point of contact • Short lead times • Direct delivery • After sales service • Two-year warranty on every item Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help. Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk Alternatively see us on Stand E25 at The Source Trade Show.

SEE US ON STAND E25

SEE US ON STAND F44A

See us on Stand H44

SEE US ON STAND L29

31


February 2020

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34

HRC Show Preview

Uncover the Latest Trends and Product Innovations for the Hotel, Restaurant and Catering Industries at HRC 2020 Established in 1935, Hotel, Restaurant & Catering (formerly Hotelympia), the UK’s largest and most prestigious event for the hospitality industry returns to ExCeL London from 3-5 March 2020. Dedicated to showcasing innovation and creating profitability within the hotel, restaurant and catering communities, Hotel, Restaurant & Catering (HRC) will welcome 600 global suppliers from all sectors of the supply chain alongside inspiring talks, chef demonstrations, cooking competitions and a wealth of networking opportunities, making it an unmissable event for all hospitality and foodservice professionals. This industry leading event will keep you up-to-date with the issues, trends and developments affecting the hospitality industry. From sustainability to staff retention and the great British drinks movement, make sure you are ahead of the game by registering to visit. The Vision and TECH X Stages are go-to destinations to learn about the latest trends from across the food, drink and hospitality industries At HRC 2020, we have identified the most essential topics that will be crit-

ical to the future of your business. Attend and you’ll gain a thorough understanding into what products are available to meet these needs alongside multiple stages offering insight from business owners who are already leading the way.

INTERNATIONAL SALON CULINAIRE Talented chefs, inspirational ingredients and healthy competition combine for culinary greatness: the evolution of the much-loved International Salon Culinaire, which remains the UK’s largest and most prestigious programme of chef competition in 2020 with over 100 different competition classes over three days.

THE STAFF CANTEEN LIVE Wherever The Staff Canteen Live goes, so do the UK’s most talented chefs. The Staff Canteen Live stage hosts culinary greats and the hottest new chefs around, allowing you to get up close to some of industry’s biggest influencers. The line-up for 2020 includes: Tom de Keyser and Jamie May from The Hand and Flowers and The Coach in Marlow, joined by Michelin-starred Tom Kerridge; Michel Roux alongside Roux Scholar, Martin Carabott, Sally Abé from The Harwood Arms. Sustainability and Waste Management – There is a growing demand for more information about how to run a more sustainable business. How can your restaurant lessen the amount of food that goes to waste each day

and be more self-sufficient? We will offer information on what resources are available for reusing food and plastic-free alternatives and CESA, the catering equipment suppliers’ association will be running trend trails at set times across the three days. The Great British Drinks Movement – Expand your drinks offering by meeting some of the most exciting Great British alcoholic and non-alcoholic suppliers available in the market today. Book your place at the Tasting Table to understand how these drinks can increase your profits. Staff Recruitment and Retention – tips on tackling the growing negative perception of working in foodservice and what alternatives can your business implement do to improve training, happiness and overall wellbeing of your staff. Health & Wellbeing – From health-based menus to the design of the environment you cater for, today’s consumer needs have changed, understand how you should be leading the way in accommodating them. Marketing & Branding Masterclasses – The rise of the influencer, how to work with them, how to ensure your offerings are ‘Instagramable’ alongside allimportant social media and branding tips. For more information and register you place visit www.hrc.co.uk

Robot-Coupe Add The J80 Buffet To Thermapen IR Infrared Thermometer ReFood to Exhibit at HRC Show 2020 Its Range Of Juices Extractors With the boom in healthy consumption and the uncontested benefits of fresh fruit and vegetables, Juice bars have sprung up all over the world, as have upmarket fastfood outlets where fruit and vegetable juices are top of the menu. But our health derives with the health of our environment first, and more and more people are now aware of the necessity to preserve the planet. Our juice extractors are the most efficient on the market for making fresh juices of unbeatable quality and help as well to reduce waste (spoiled fruits are used) and the carbon footprint. To complete its range, RobotCoupe is now launching a new self-service centrifugal Juicer, the J80 Buffet, ideal for schools, canteens, hotel buffets… Using it with a reusable cup makes this appliance the most eco-friendly drink solution. Ultra-quiet and powerful, the Juicer produces smooth juices in seconds. Like all Robot-Coupe’s juicers it is very easy to use! The automatic feed system’s unique design allows for continuous throughput. The fruit and vegetables are automatically drawn down onto the grating disc, doing away with the need for a pusher! Come try it and taste a delightful fresh healthy juice stand P740 on the HRC and Robot-Coupe will offer you a beautiful reusable cup. Call 020 8232 1800 or visit www.robot-coupe.com/en-uk

button to display the surface temperature. Please Note: the infrared non-contact function will only measure when the probe is in the closed position. The Thermapen IR thermometer features a max/min temperature function accessed via the mode button (IR only). The distance to The new Thermapen IR is two target ratio is 5:1, therefore the instruments in one compact unit, combining the advanced technolo- thermometer should be positioned gy of two ETI designed and manu- as close to the target as possible. The default emissivity is 0.95 but factured products, the RayTemp 2 can be adjusted between 0.1 and Plus infrared thermometer and 1.0, if required via the mode button. Thermapen 4 digital probe thermometer. Alternatively, it is possible to take Housed in a robust ABS case con- liquid or semi-solid product temperatures using the reduced tip, taining 'Biomaster' additive which stainless steel penetration probe reduces bacterial growth, the (Ø3.3 x 110 mm). The probe conThermapen IR incorporates a motion sensing sleep mode (pene- veniently folds back through 180° tration probe only) which automat- into the side of the instrument when not in use. ically turns the instrument on/off when set down or picked up, max- Each Thermapen IR is supplied imising battery life. with a traceable certificate of calibration. Competitively priced, at To utilise the infrared function, simply aim the infrared thermome- £60 each exclusive of VAT from ter at the target and press the scan www.etiltd.com

ReFood, the UK’s leading food waste recycler, will exhibit at this year’s Hotel, Restaurant and Catering (HRC) Show. Taking place at the ExCeL, London (3-5 March), the prestigious event is set to bring together more than 20,000 visitors from across the UK and Europe. On stand P809, ReFood will promote its closed-loop, end-to-end food waste recycling service, which helps hospitality and foodservice organisations reduce their carbon footprints, improve their green credentials and lower their food waste disposal costs by up to 50%. Safe, secure and dependable, the ReFood solution sees unwanted food waste recycled into renewable energy and sustainable biofertiliser at the company’s three state-of-the-art anaerobic digestion facilities in Widnes, Doncaster and Dagenham. Unique to the market, ReFood also provides customers with a complimentary bin swap service, which sees full bins swapped with clean, sanitised replacements – allowing customers to hygienically use bins in kitchen areas and separate waste at source. Philip Simpson, commercial director at ReFood, commented: “With food accounting for a high percentage of hospitality and foodservice waste, we’re committed to providing businesses nationwide with an environmentally-friendly alternative to landfill disposal. “Working in close partnership with each of our customers, we provide a hassle-free, flexible service to suit exacting requirements." For more information about ReFood, visit www.refood.co.uk, or meet the team on stand P809 at this year’s HRC Show. See the advert on page 21.

Mechline Developments’ Award-Winning HyGenikx Mechline Developments’ award-winning HyGenikx is a revolutionary infection control system, proven to eradicate viruses and bacteria throughout the food service and hospitality environment. The compact, wall-mounted unit, which was recently awarded the prestigious FCSI Sustainable Catering Equipment Award, rapidly decontaminates air and surfaces, to improve cleanliness and infection control for customers and staff. Microorganisms spread infections, compromise hygiene standards, cause food to spoil, create offensive odours, and can multiply very quickly. So, it is very difficult for traditional cleaning methods to keep pace. HyGenikx, however, works safely all day and every day, eliminating bacteria, viruses, moulds,

fungi and VOCs (volatile organic compounds) found in the air and on exposed surfaces in a given space, even in those hardest to reach places. Specifically designed for food service environments, the range has models to suit various applications, including food preparation areas, cold rooms, front of house, washrooms, refuse areas and beyond, and utilises a combination of the most effective air and surface sterilisation technologies available to target and kill biological hazards in the kitchen. HyGenikx provides round-the-clock hygiene and safety protection and keeps odours under control. For more information visit: www.mechline.com/hgx or see page 11.

Denhay Farms-“Passionate About Producing The Finest Quality Food” Using timeless, traditional methods and our own special cure, we’ve been hand crafting bacon for over 20 years. Founded in the early 1950s by two farming families, the Hoods and the Streatfeilds, Denhay is passionate about producing the finest quality food. The West Country has always had a reputation for producing great tasting, wholesome pro-

duce, and we are more than happy to follow in that tradition.

Prince of Wales. The Royal Warrant appears on every pack along with Since we started our journey over the Denhay coat of arms, both guarantees of the highest standards 60 years ago, we have been lucky We only use outdoor bred pigs to enough to be regularly recognised make our bacon and gammon. Please for our passion and skill. We have won over 100 Awards and accredita- visit us on stand F540 and sample our delicious products!! tions for our bacon and gammon and in 2008 were very proud to be See the advert on page 6 for appointed Bacon Curer to HRH The details.

HRC Trend Trails: Find the Solution to YOUR Problem

What’s the biggest pain in a foodservice operator’s business? Sustainability? Staff retention? Food safety? Cost control? Whatever it is, the CESA Trend Trails at HRC 2020 offer an answer. The trails have been constructed to show how specific equipment can provide solutions for these pains. For example, technologically advanced dishwashers can reduce water, energy and chemical consumption, reducing costs and enhancing sustainability credentials. Visitors can pick up their Trend Trails map from the CESA stand, P621. Each trail will lead the visitor to a variety of companies whose equipment can help with a specific pain. The trials cover six broad areas, sustainability, cost management, operational, staff, customer focus and food. Each area is subdivided – for example, ‘Food’ has two trails, one covering food safety and the other food and flavour trends.

A focus on the CESA stand itself will be the major changes that are occurring as the industry’s leading trade association changes its name. From March 2020 CESA becomes the Foodservice Equipment Association, or FEA. Members of the FEA secretariat will be on the stand to explain the new structure of the Association. This includes sector-dedicated committees, which are tasked, amongst other things, with driving their area and informing the market about new developments. There are 14 committees covering areas such as refrigeration, beverage systems and service and spares. The Catering Equipment Suppliers Association (CESA) is the authoritative voice of the foodservice equipment industry, representing 200 companies who supply, service and maintain all types of commercial catering equipment from utensils to full kitchen schemes. For more information on CESA visit www.cesa.org.uk


HRC Show Preview

Nova Invests In Wholesale Trade Disrupter

A new Warwickshire-based food tech company will revolutionise the wholesale industry, according to Nova CEO Andy Davidson. The company, Comesto, has received a substantial investment from Nova, headed by Davidson and exTesco CEO Sir Terry Leahy. The new partnership aims to transform the way that food and drink products are supplied to restaurants, pubs, hotels and cafes. The service, which is free to trade buyers, offers the UK’s first dedicated food and drink purchasing platform designed not only to speed up buying and managing stock but to offer a far greater choice than is provided by traditional catalogue-based wholesalers, with a wider range of options when it comes to quantity. Whereas existing wholesalers insist on substantial minimum orders, buyers can order as little or as much as they want through Comesto. According to Comesto CEO Valentine Smith, the value of Comesto is that it brings platform economics and efficiencies to trade buying - and at the same time brings much-needed new brands into the market.

Valentine said: “As a team, we have all worked with great startup food and drink brands and we know the difficulties they face in growing their brand and reaching their target audience. We also know that bar managers and chefs are always on the lookout for new, exciting products that will please their customers and make them stand out from the competition. Comesto is the first wholesale service that matches the two willing partners and this is a game-changer for the hospitality industry. “The next Tyrells Crisps or Brewdog is already out there. Our aim is to work with brands that will excite bar and restaurant owners and managers and create F&B products that will grow to challenge the market leaders, making Comesto part of that success.” The Comesto/Nova team are currently working with fulfilment partners and existing clients to create the new trading platform, with early opportunities for key brands to sell via the beta e-commerce service prior to the full launch in June. Interested suppliers and trade buyers are invited to register their interest via the Comesto website before the launch to take advantage of the promotional campaign planned to raise awareness of the new service. Visit www.comesto.co.uk for details.

Stand P518, HRC Show 3rd – 5th March 2020 The Williams stand at the HRC Show is the place for visitors to see the latest range of chilled and heated multidecks as well as the new versatile Chef’s Drawer, which can be switched from chilled to frozen storage. Williams’ staff will be on hand to demonstrate, amongst others, the new heated Scarlett multideck. It offers an eye-catching display unit for pre-cooked hot foods, maintaining reliable, consistent and safe temperature with its infra-red quartz halogen lamps. Perfect for holding hot foods such as pasties, sausage rolls, soups and pies, the Scarlet Multideck has the same sleek style as its refrigerated counterparts and the ability to keep accurate, safe temperature control. The temperature of the three tilted shelves and interior base can be controlled independently, making it possible to safely store different foods at their required temperatures. Also on the stand, the variable temperature model is the latest addition to the Chef’s Drawer

number of successful restaurants that deliver quality Italian cuisine including the Polpo chain in London and recently with Delvado on Caffé Parma, also in Valentine Equipment and sister company training on key pieces of equipment including pasta Glasgow. Cuisinequip teamed up with Delvado, who offer com- cookers, induction ranges and the excellent and cru“With Delvado we have gone back to provide back plete coffee and catering equipment solutions, to cial Bottene fresh pasta making machines. to provide additional training and advice so that the specify, install and support on equip“The response from the public to SUGO kitchen brigade can keep the consistent qualiment use for the launch of one of the opening of SUGO Pasta has been ty of dishes on offer and naturally keep up with the Glasgow’s latest and most successful extraordinary and we owe a lot to huge demand for them. We are very pleased with the restaurants, SUGO Pasta. the quality equipment, advice and sup- teamwork and rapport we have developed with “We had a great formula for the port that we have received from Delvado and results it has delivered for SUGO. recent launch of SUGO Pasta in Delvado and Valentine,” comments The equipment from Valentine/Cuisinequip at Glasgow, building on the success of Paul Stevenson, owner of SUGO SUGO Pasta includes: our Paesano Pizza restaurant. We Pasta and Paesano. Valentine Equipment – pasta cooker, refrigerated chose to call in the expertise of Delvado approached Valentine to gastrowells, plus an additional six gastrowells. Glasgow-based coffee and catering recommend solutions for preparing equipment specialists Delvado to help Cuisinequip - Induction suite which includes eight fresh pasta, cooking the pasta and plan and deliver the great equipment also for induction cooking and Steve induction hobs, two Bottene pasta machines delivery we rely on. They in turn worked with freshly made pasta on demand. Elliott, sales director for Valentine Valentine Equipment and sister comEquipment and Cuisinequip, explains Reader enqurieis - Tel: 0118 957 1344 or pany Cuisinequip to install and give their input, “We had worked with a www.valentinefryers.com or www.cuisinequip.co.uk

Outdoor Spaces

A recent YouGov survey conducted by CAMRA has shown that beer gardens are the most popular place to enjoy a beer over the summer. An overwhelming 55% of all UK drinkers (who expressed an opinion and have a favourite place to drink beer outside of their home) say a pub beer garden is their favourite place to drink beer throughout the summer months. This compares to 25% heading to a family member or friend’s garden, and 8% saying their favourite place is a music festival.

“While most people value the role community pubs play, not everyone is aware of the huge financial pressures that they face and the threats to their survival. CAMRA aims to show what pubs have to offer and remind people how important the great British pub is to communities.”

Ben Wilkinson, CAMRA’s National Director said: “It comes as no surprise that pub-gardens are a popular hot-spot for over half of all UK drinkers in the warmer months. A good beer garden is the ideal place to catch up with old friends and make new ones. We know from academic research that people with a local pub have more close friends and feel closer to their communities – something we can all raise a glass to!

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CLH News

37

The Latest Range of Multidecks and Multifunctional Chef’s Drawer

Teamwork Provides Recipe for Success at SUGO Pasta

Cheers to Beer (Gardens)!

February 2020

range. This new model can be switched from a refrigerator to a freezer, making it a truly versatile appliance. It features an entirely new body which, because it ventilates through the front, can squeeze into the tightest of spaces. It brings robust, practical refrigerated storage right to the cook face. The Chef’s Drawer is made of stainless steel throughout and can cope with ambients as high as 43°C – making it ideal for busy commercial kitchens. Williams is sharing the stand with sister company Falcon Foodservice Equipment. Together they will be showcasing a café concept where visitors will be able see food being stored, prepped and cooked on the stand – and try it for themselves. Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers. To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

Regale Microwaves & Microsave Regale Microwaves, Established 1983, are the UK’s only independent commercial microwave oven specialist with over £500,000 of branded microwaves ready for dispatch on a next working day service. Regale, Panasonic’s Largest and No1 UK wholesaler for commercial microwaves are the proud inventors of the Microsave® Cavity Liners used by Whitbread, Fullers, Stonegate, Hall and Woodhouse, Beefeaters, Frankie & Benny’s to name but a few.Microsave® Liners are manufactured in the England with over 30,000 in daily use. They are now exported to Europe and Australia. Regale also have manufacturing facilities in the USA to cover Mexico, North America and Canada. Please visit us on Stand P40 or see the advert on page 22.


February 2020

CLH News

38

Outdoor Spaces

Active Garden Ltd – Commercial Play Equipment & Safety Surfaces

A play area is a great way to keep children fit, active and healthy. Active Garden Ltd was established in 2004 and since then have been creating fun playgrounds in public areas, schools, nurseries, community centres, hotels, pubs, etc. As part of our service, we discuss with our customers what pieces of equipment and type of surface will best fit their budget and needs. We have our own in house installation team for equipment and surfaces, so customers can have a complete play area from one supplier. We can also create more bespoke pieces in our workshop. Our range of products includes wooden climbing frames, swing sets (including

the most popular nest swings), adventure trails, clamber stacks, playground springers, castles, seesaws, ships, tractors, recycled furniture, rubber grass mats, wetpour and bonded rubber bark. A new play area doesn’t have to cost a fortune. We have affordable and yet robust and durable play equipment, that complies with the current regulations for commercial play equipment (EN1176) and surfacing (EN1177). Contact us to discuss your needs and talk to our friendly team. Active Garden Ltd Tel: 01568 782241 Web: www.activegarden.co.uk Email: info@activegarden.co.uk

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

QUALITY

We deliver high quality outdoor furniture suitable for any commercial environment. Nearly all of our products are FSC certified and EU compliant too.

VALUE Because we buy direct from manufacturers worldwide and deliver all our stock direct from our own warehouses we can offer the best value available anywhere both online and offline.

SERVICE Our customer service team will do everything they can to make sure your furniture is delivered to you where and when you want it. We go the extra mile to ensure our customers have the best possible service. Visit www.leisurebench.co.uk

Café Culture - Pavement Profit

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

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

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

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


EAIS - The Ideal Solution 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

Design and Refit will find all that’s needed to support 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

The 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

The Latest in Electric Boiler Innovation – The Fusion Comet 3-Phase Electric Boiler Available in 12kW, 14.4kW, 23kW and 39kW Outputs The Fusion Comet Electric System Boiler is an intelligent solution and alternative for a wet central heating system in light commercial properties, hotels, guest houses and large properties with 3-phase electricity. Silent in operation with no requirement for any sort of flue, the Fusion Comet Electric Boiler can also be installed with an underfloor heating system. The Fusion Comet 3 Phase Electric Boiler is very easy to install with minimal upheaval. With emphasis on safety, we have installed multiple fail-safes in the unit. With proven reliability of our products, we offer 2 year warranty with the option of

extended warranty which will extend the cover to up to 5 years from the date of purchase. This boiler is not only powerful, it’s versatile. The Fusion Comet boiler can be supplied alone or with a choice of Heat Packs and Unvented Cylinders. For larger output requirements, this Electric Boiler can be combined on a low loss header to increase the overall output which gives endless install solutions. For further information or a free brochure contact 01698 820533 or visit www.electric-heatingcompany.co.uk or see the advert on page 5.

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 the advert on this page for further details.

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Design and Refit 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.’ ‘Our company credo is ‘Consult,

Design, Install’. We see each project 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

Square One Interiors Starting out in his garden shed, Jamie never thought that his new range of reclaimed furniture would become as successful as it has over the past 2 years. Having had a history in design and furniture design, an idea was born and he decided to run with it. He loved the idea of a rustic looking, industrial range which was also eco friendly and sustainable. He soon found that a modern twist was also achievable, by using bright colours on the steel frames, as well as several different wood finishes which would compliment the overall design.

stage as seamless as possible.’ 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 4.

Making furniture from scratch also had its benefits, as Jamie soon found that businesses would approach him with specific needs and requirements, meaning that he was able to provide a fully bespoke service, as well as offering design and advice. Since his humble beginnings in the garden shed, Jamie and the company have now work with hospitality operators, pubs, bars and hotels, as well as some large contract furniture companies and high street names. Our portfolio and workforce are growing and we are very excited to be working on some fantastic projects moving forwards, so watch this space! For further details visit www.squareoneinteriors.co.uk

Trent Furniture’s Italia Bistro Chair Offers Italian Style at a Competitive Price Bring a hint of Italian style and quality to your establishment with the Italia Bistro chair and tall stool from Trent Furniture. The classic ladder-back design and customisable seat makes this range a perfect fit for any commercial environment from bars and pubs to restaurants, bistros and cafes. The frames are crafted from solid beechwood and are available in a timeless dark oak or walnut finish. Expertly manufactured, they are durable, sturdy and easy to care for – perfect for a busy contract environment. The plush and comfortable seat pads are

created in an eco-friendly fashion using materials from sustainable sources. Trent Furniture offers a huge choice of upholstery patterns and colours which are hard wearing, easy to clean and CRIB 5 fire retardant. As the Italia Bistro range is upholstered in-house you can even send your own fabric to fit with your décor and branding. The Italia Bistro Chair starts from just £29.90 and the Tall Italia Bistro Stool from £44.90 (plus VAT) See the Italia Bistro range and more great options at www.trentfurniture.co.uk or call us on 0116 2986 286 for more information.


Design and Refit

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Free App Gives All Your Guests Their Own Wireless TV Headphones been popular with hearing impaired guests. The standard service includes synchronised TV audio of the main UK free to air channels. For many bars and hotels without Sky this will cover all their guests’ needs. An individually tailored channel listing including premium channels for Sky subscribers can be arranged with a call to AudioZone.

Free app gives all your guests their own wireless TV headphones. Better still, the standard AudioZone service is provided completely free to all UK venues with no requirement to install any equipment or even register an account. Over 40.000 people have already installed the free AudioZone app to tune into muted TVs in pubs and airport lounges or to listen to TV in a hotel room without keeping everyone else up. AudioZone has also

All you have to do is make your guests aware that the service is available. Give AudioZone a call to get promotional posters or TV frame stickers sent out to your site. All your guests have to do is: install the free app, join the WiFi, select the channel they wish to tune in to, and press play. Why not install the AudioZone app and give it a quick test yourself right now? sales@audiozone.net 0207 175 8880 www.AudioZone.net

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

Give your pub and hotel guests a free wireless TV headset • The free AudioZone app lets guests tune into silent TVs with their phone. • Let sports fans hear match audio while you have music in the bar • Hotel guests can watch TV without keeping other guests awake • Show news broadcasts without ugly subtitles • Fantastic service for hearing impaired guests

The standard AudioZone service is free to all UK pubs and hotels and requires no hardware installation or account registration. Contact us for promotional materials.

sales@audiozone.net 0207 175 8880 www.AudioZone.net

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


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Design and Refit

Drakes Bar Furniture - UK Bar Furniture Supplier

We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating generates 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.

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.

that perfectly follows the walls in a period setting.

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

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

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.

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

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

When a vendor retains a credit card or debit card, or • Walkouts are reduced by at least fifty percent (50%) indeed handing over his or her ID card as security against • Tab mistakes drop significantly and finally, running a tab or renting sporting or other equipment, • There is a major uptick in sales there is always some uncertainty about the safety of the If you are concerned about how CardsSafe works withcard whilst out of the customers’ possession. in the PCI scheme, Alan Gill from the indeCardsSafe® eliminates the need to worry pendent PCI certifying company Orthus about any loss or theft as it is the simplest Limited states: “The PCI DSS standard encomand most efficient way to ensure the card’s passed 264 controls. CardsSafe helps to safety from potential misuse. reduce the need to meet all of these through ‘compensating controls’ which allow businessThe CardsSafe® system has now become es to comply to the standard without having the “best practice” way of handling credit and to change the way they operate”. In addition debit cards in the hospitality and leisure industo the commercial benefits the CardsSafe® tries. More than eighty thousand boxes are in solution therefore helps merchants become use every day and hundreds more are added PCI compliant, which truly gives peace of mind every week. for all! Customers who share their experience with To order, please contact CardsSafe Limited our staff report these benefits: on either of: Phone: 0845 5001040 or visit • Chargeback drops by more than ninety percent www.cardssafe.com (90%)


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

Design and Refit 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

Jarapa - Beautiful Lamps, Vases and Glassware from Recycled Glass Founded in 2002 Jarapa brings design and environmental awareness to interiors with products that combine style and sustainability. Beautiful lamps, vases and glassware all made from 100% recycled glass. Glass can be recycled endlessly whilst still maintaining its quality, making it a perfect product for customers who are increasingly concerned about the environment. With Spring just around the corner, we will soon be thinking about outside entertaining. Our Diamante Vases or Hurricane Tealight holders look lovely filled with either flowers

ed from our glass vases and bottles. Our lamps vary from curvy organic shapes to angular pieces in either clear glass or rich colours to suit all interiors. The flex, rather than being a necessary part of the lamp becomes a design element, curling around inside the lamp it offers interest and is available in an array of colours. The or candles. Available in hues of blue, lamps can be complimented with a green and pink, they bring the garden lampshade designed by our in-house designer. inside. From cosy table lamps to statement floor pieces, Jarapa offers an extensive range of lamp bases creat-

Jarapa is the perfect choice for your interiors.

CLH News

The majority of our products are available in a choice of frames, colours and we can offer an extensive choice of fabrics including real Leather and Faux Leather. In addition, we also able to offer a full service on bench seating and re-upholstery. Delivery times are generally 4 weeks from order, but we can also offer a "fast track" service for certain products. Why not contact us at sales@ilfchairs.com or on 01293 783783 and find out how we can help you fulfil your seating and table needs.

Founded in 2002 Jarapa brings design and environmental awareness to interiors with products that combine style and sustainability.

Beautiful lamps, vases and glassware all made from 100% recycled glass. Glass can be recycled endlessly whilst still maintaining its quality, making it a perfect product for customers who are increasingly concerned about the environment.

With Spring just around the corner, we will soon be thinking about outside entertaining. Our Diamante Vases or Hurricane Tealight holders look lovely filled with either flowers or candles. Available in hues of blue, green and pink, they bring the garden inside.

From cosy table lamps to statement floor pieces, Jarapa offers an extensive range of lamp bases created from our glass vases and bottles. Our lamps vary from curvy organic shapes to angular pieces in either clear glass or rich colours to suit all interiors. The flex, rather than being a necessary part of the lamp becomes a design element, curling around inside the lamp it offers interest and is available in an array of colours. The lamps can be complimented with a lampshade designed by our in-house designer. Jarapa is the perfect choice for your interiors.

Jarapa Ltd 15 New Close, Bourton, Dorset, SP8 5DL

stewart@jarapa.co.uk | www.jarapa.co.uk | 07939 555737

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Increase Awareness of Your Business With HFE Signs Awareness is a vital essential for any product or service if its going to a success – You might have the best Chef with the best menu and keen prices but no customers or you might have average pub grub slightly overpriced and be rushed off your feet. The key to success is identifying you target market; do you have competition and what can you offer that they don’t? Once you’ve established your market how do you let them know. I recently walked into a pub after my daughter’s gymnastics competition, the carpark was empty, it was 4:30pm on a Sunday. I popped my head in and asked ‘are you doing food’ – the lady on the bar pointed to the carvery, I called in the rest of the family and we had a super meal, absolutely what we needed after a busy day. Obviously, we’ll go back, and we’ve also told a few people. So why was the carpark empty when the food was so good? The simple answer is

awareness, I’m sure they do ok or they wouldn’t be there, but it was just by luck that we stopped, and we spent just over £50. How many others drove past? How many more £50 could they have taken that day? A simple Carvery Banner on the fence would make every passing car aware of what’s on offer. Pubs, Hotels and Restaurants use Banners all the time for promoting offers and raising awareness. HFE Signs have a wide range of pre-designed food banners just for this purpose. HFE Signs have Carvery Banners, Steak Night, Quiz Night, Grill Night and hundreds more – Even if you’re just looking for ideas you should check out their library! HFE Signs have been designing and printing pub and food banners since 1996. A typical PVC Banner with eyelets 8ft x 3ft costs just £45+vat and if you order two, you get a 3rd FREE and also FREE UK Delivery! Check out HFE today at www.hfe-signs.co.uk See the advert on page 7.

Suppliers of 1920s chairs to pubs and restaurants nationwide 30 years experience

www.jarapa.co.uk

ILF Chairs - Seating with Wider Appeal ILF have been supplying top quality indoor and outdoor chairs and tables for over the past 30 years to the hospitality market. We offer a wide selection of products to suit all tastes and as importantly, budgets! We pride ourselves outstanding personal service with the motto ' No job is ever too big or too small – it’s customer satisfaction that counts'. In this demanding Health & Safety led market place we guarantee that all our fabrics and fillings meet the exacting BS5852 Crib 5 fire regulations.

February 2020

We can supply chairs in original condition and fully refurbished Prices from £35 (original condition) to £75 (refurbished) Delivery in 10 to 21 days on orders of 10 - 150

Telephone: 07970 714959 • Email: robinstock@tiscali.co.uk


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The George, Alton, Hampshire for Sale Leading National Licensed Property Agents Guy Simmonds have been instructed to sell the highly impressive and traditional 19th century the George, strategically situated in the affluent and highly desirable market town of Alton. National Sales Director Martin McConnell said, “This substantial and imposing inn is situated within a highly sought after and affluent location and offers not just a well-established business with an extremely solid trading foundation, but a truly wonderful lifestyle in this delightful locale and offers tremendous scope for a new hands-on owner operator partnership with previous experience of running a

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

Property and Professional catering/events orientated operation to take this business to greater heights by capitalising on the incredible potential by promoting the diversity of the premises.” This superb inn features a versatile and multi-functional Public Bar (circa 100) and a cosy Snug/Private Dining Room (circa 14 covers). There is a fully equipped Commercial Catering Kitchen. There is also a good sized lawned Beer Garden and Patron’s Car Park for circa 6/8 cars. The impressive Owner’s Accommodation briefly comprises: 4 good sized bedrooms, lounge, fitted kitchen/diner, bathroom and an additional kitchenette. Price: £36,500. Tenure: Leasehold. Turnover: Advised current sales circa £625,000 (incl. VAT). Landlord: Punch Taverns.Rent: £36,000 per annum. Trade Split: 50% wet and 50% food. Contact 01332 865112 for details. 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! (07538) 161544 www.hotelandpubrescue.co.uk enquiries@hotelandpubrescue.co.uk

New Weekly Figures Analysis & Reporting Service

David Hunter has been in the business for over 30 years, and with his vast amount of experience has become an expert in ensuring that businesses reach their full financial potential. For years he’s provided a bespoke Mentoring & Consultancy service to a select few, and he has always provided with that, free-of-charge weekly figures analysis and reporting … yes, weekly. David has now come up with a way of making his amazing Mentoring & Consultancy service more accessible to the wider market, and for a lower monthly fee. Instead of being charged for monthly consultancy, you can now access David’s knowledge and expertise via his already-established and very well-used weekly figures reporting system. He will

send you weekly reports on how your business is doing and will throw in FOR NO EXTRA CHARGE AT ALL, four half-day on site Mentoring & Consultancy visits per year (or two full days, depending on location). He will also always be at the end of a phone for you, or email, if you needed him, and he also has access to legal experts as well as a ‘’tried and trusted’’ Bowden Group Alliance colleague who can advise you … again FREE OF CHARGE … on how to save money on your utility bills. If you have a Pub, Restaurant or Hotel business which is facing financial or operational challenges … why not let David have a look, and help you maximise your full potential. There is no cost to David having a look at your figures, and letting you know what COULD be achieved. Call David Hunter confidentially on 07831 407984 or on 01628 487613.

Achieve Your Business Goals In 2020

Running a business can be hard enough, without the hassle of having to visit a bank manager and fill out piles of paperwork, all to justify why you need a loan or overdraft! In 2007, mainstream banks began tightening up their lending criteria to such a point that many small businesses couldn’t get approved, and they instead started seeking out alternative ways to fund their growth plans and fulfil their full potential. Fortunately today there are now more options available and business owners aren’t tied to the banks and other traditional funders. Alternative finance options from Capify Capify have been providing finance to businesses around the UK for over a decade and during this time, we’ve learnt a lot about

the challenges and hurdles that business owners face. We help a variety of different sectors ranging from pubs, bars and restaurants to retailers and hotels. Since our inception in 2008, our priority has been the same, to help business owner’s access valuable finance solutions that work for them. Our finance products were created to be quick and easy to apply for and simple to pay back. You can choose to use the money for a variety of different business purposes, whether that’s to manage your cash flow, complete a bold refurbishment, purchase additional stock or launch a captivating advertising campaign. Our finance is not tied to a particular use! Discover how much finance you can raise with Capify, get a personalised quote today: Visit www.capify.co.uk/clh or call 0800 151 0978 or see the advert on page 12.

Henry Howard Finance has rebranded as Propel to reflect the company’s positioning as the UK SME funder of choice, working with the hospitality industry to drive businesses forward. Propel have been providing facilities to the hospitality sector since they were founded in 1996. Their commitment has remained undimmed and their focus, as always, is to turn business ambitions into reality. That is why more and more businesses are turning to Propel, to access the equipment they need to drive growth and prosper. Propel has vast experience in the hospitality industry and can offer the following:

assets Propel has enabled the launch of independent hotels, bars and restaurants by funding fit outs and a range of business critical equipment such as: • Air conditioning • Catering equipment • CCTV • EPOS systems • Flooring • Furniture • Heating • Kitchens • Refrigeration equipment • and much more. Read more at www.propelfinance.co.uk Contact Propel today on 01633 982960 or email contact@propelfinance.co.uk See the advert on page 17 for details.

Leading Hospitality Industry Asset Finance Specialist Rebrands as Propel

• Competitive rates • Flexible terms / deposits • Experienced team • Flexibility in financing older equipment / assets due to their inhouse lending line • Refinance of equipment and assets on finance with other lenders • Funding for all types of catering equipment / related

Finance is subject to status. Terms and Conditions Apply. Propel acts as a credit broker and a lender for business customers only.

Top 10 Tips To Staying Compliant For Hospitality Operators Compliance in food safety has never been more crucial for the hospitality industry. With the news that 70% of hospitality workers report lacking confidence on allergen procedures, it’s time for hospitality operators to take a deep dive into their risk management procedures to review how safety checks are implemented. Malcolm Muir, Consultancy Director at Venners, offers his top 10 tips for hospitality operators on staying within the law to ensure customers receive the safest dining experience. COMPLIANCE MUST GO TO THE TOP OF THE TRAINING AGENDA 1. Given the worrying statistics suggesting the majority of hospitality staff lack confidence on allergen procedures, training has to become a natural prerequisite across the industry. Tell your teams about allergens – this may sound obvious, but you’ll be amazed how many hospitality operators don’t. EMPOWER YOUR TEAMS TO TAKE OWNERSHIP 2. A key priority for every operator must be to explain and ensure teams understand the consequences of not following what may seem to them a simple and unimportant operational procedure. Empower them to take ownership and responsibility, because if they don’t, the worst-case scenario with a breakdown of the system, could lead to a needless fatality. BEWARE! PROTECT ALL THE LINKS IN THE COMPLIANCE CHAIN 3. With staff turnover across the hospitality sector currently standing at 30%, the effect of just one person not being trained to the same level as existing employees, will eventually mean the original control procedures put in place will

fail. Hospitality operators need to beware, because once a single link is broken, the rest of the compliance chain can become useless. CHECK, REVIEW AND CHECK AGAIN 4. Hospitality operators need to be carrying out weekly checks to ensure staff are continuously up-to-date on compliance procedures. Every member of the team must remain aware and focussed on the delivery of procedures. Ongoing checklists are a useful tool, but these must be treated as a thorough check, not just a tick-list. Operators need to check, review and check again. LOOK AT YOUR BUSINESS THROUGH THE EYES OF YOUR CUSTOMERS 5. It’s imperative for hospitality operators to step outside the business and look back in from a customer perspective. This is harder to do than it sounds. Often it is difficult for operators to disengage from their expectations of procedures, so I’d advise either asking a trusted colleague or a specialist company to carry this out. SCORES ON THE DOORS 6. According to the Food Standards Agency (FSA), food hygiene ratings influence 72% of consumers in their decision to dine with an operator. It is therefore vital for hospitality operators to have stringent processes in place for the hygienic handling of food, cleanliness and condition of facilities and building, together with the hygienic management of food safety. This includes having systems or checks in place to ensure food sold or served is safe to eat, food safety is well managed and good standards maintained. ENSURE EXPERT RISK MANAGEMENT IS IN PLACE 7. Deciding who is responsible for compliance management is vital. We’re seeing a trend towards hospitality operators appointing a risk manager to cover various compliance elements across the business. However, problems can arise – for example, financial risk is totally dif-

ferent to food safety risk, so the skills and expertise to manage both may not be available in-house. GET A TRUE PICTURE OF RISK AT EVERY SITE 8. Risk is often discussed at Board level, however, the true level of risk on a site-by-site basis does not always filter back through the various management levels back to the boardroom. Area and regional managers have been known to paint a picture of compliance control within their designated areas, to avoid a poor performance score affecting their reputation. It’s therefore advisable for the Board to instruct an independent source that is not encumbered by internal politics to produce risk and compliance data for a true reflection of the company’s risk status. WATCH ALL BRANCHES OF THE BRAND 9. Franchising has grown to be a significant force in the UK economy. However, it’s important for hospitality operators with a franchise business model to ensure that not only do franchisees stay on-message with the brand, but also adhere to parent company principles when it comes to food safety – something which is not easy to regulate. Remember, one break in the compliance chain can lead to a collapse in remaining procedures, making it difficult to recover from reputational damage. WASTE NOT WANT NOT 10. It’s not only food safety compliance that’s hot on the risk agenda for 2020. Waste management is also a top contender as we enter a time of heightened awareness among consumers about sustainability and the true cost of eating out – not only financial but environmental too. It’s therefore advisable for operators to treat waste and the business approach to it with the same honesty as food safety.

Hospitality operators looking for further assistance with compliance should visit www.venners.com.


Property and Professional

The Pub Market in 2020

The British pub sector has been severely tested in recent years. However, we believe there are substantial grounds for optimism as we start 2020. Last month the Office for National Statistics published that the total number of UK pubs has increased for the first time since 2007, with pubs of all sizes seeing their numbers rise. We can at least in part attribute this to the progression of developments and gentrifying of areas along, with change of use back from restaurant to pubs. Food-led pubs have bucked the downward trend for several years now, and many drink-led pubs enjoyed a very positive 2019, thanks in part to the twin trends of craft and premiumisation. Managed

Right to Work Checks

The UK has left the EU but in this transition period, the need to make thorough and consistent Right to Work checks and keep appropriate records of those checks remains essential. Until 1st January 2021, Right to Work checks on EU employees aren’t due to change. After that date, compliance may become more complicated. The current dual immigration system – one for EU and another for non-EU citizens – looks likely to disappear and new immigration categories are being created, for example, the ‘EU settlement scheme’ which grants ‘settled’ and ‘pre-settled’ status.

The Spartans Have Arrived

A digital content consultancy in the South has launched a new service for start-ups and micro businesses. Deep South Media will be supporting early-stage ventures which have ambitions to grow but don’t have the financial muscle of established firms to spend on allimportant marketing. Named ‘The Spartans’, the agency’s latest division is led by highly experienced senior account directors James Tourgout and Ed Baker. Already a number of clients have signed up to professional content marketing, such as media releases, website input, social

February 2020

• Run a full Right to Work audit Check you have current and up-to-date proof of Right to Work for all employees, all identity documents are still valid and you’re storing records correctly. Run any necessary follow up checks. • Review your policies Ensure offer letters and contracts explain Right to Work policies clearly and would support any contractual changes you might need to make based on any future changes to legislation. • Consider additional Right to Work support A growing number of organisations use electronic solutions to support Right to Work checks, regardless of the circumstances of the candidate. AT TrustID, we update our Right to Work service media expertise, photography, video and design. Deep South Media is the outsourced media partner to larger companies and organisations, saving them significant amounts of money on the cost of an in-house salaried equivalent – industry figures show that the average annual salary of a PR manager is £41,100. Ron Wain is the managing director of the company, now in its 22nd year. He said: “All mature businesses started out as rookies and their owners will know only too well of the blood, toil, tears and sweat that comes with building their brand – and they may well have fallen into the trap of working in, rather than on, the business.” The Spartans reach covers Dorset, Wiltshire and Hampshire. See the advert on this page for details.

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ANDREW GREENWOOD BUSINESS TRANSFER AGENT

pubs have been in steady growth too, and a number of city centres have seen a steady stream of new openings. In the consumer market, we work in conjunction with data company CGA to produce the Coffer Peach Business Tracker, the industry benchmark for the UK eating and drinking out market. Over Christmas and New Year 2019, like-for-like sales were up 2.5% on 2018, with drink-led businesses the best performers. Pub, bar and restaurant groups saw collective like-for-like sales grow by 2.5% over the six weeks of the festive season, compared to the same period in 2018, with food and drink spend both increasing. Drink-led pubs outdid their food-led counterparts, but food sales also did well. Across the managed pub sector, drink sales were up 2.4%, with food up 2.2%. In the pub leasing and investment markets we are experiencing a post-election sense of optimism, and food and drink consumers have driven the first wave of this during the pre-Christmas period. This year, we are starting to see cautious confidence in the market although expect that any uplift in trade and consumer confidence will be steady rather than spectacular. We expect market activity in 2020 to be an increase on 2019 levels. Paul Tallentyre, Executive Director, Pubs and Bars, Davis Coffer Lyons dcl.co.uk

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CLH News

automatically as legislation changes and it’s backed up 7 days a week by our expert helpdesk team. So, you don’t need to train your staff to be Right to Work experts or retrain them on legislative changes when the UK leaves the EU. To find out more, visit our website - www.trustid.co.uk - or give us a call on 0118 466 0822. See the advert on page 5 for details.

PROFITABLE FISH & CHIPS TAKEAWAY, AMIDST RESI PDE OF SHOPS, OUTSKIRTS OF GOSPORT, HANTS. Retirement sale – Estb. by Vendor 23 years ago. Eye catching shop, superbly fitted with 4 pan Florigo range. Rear potato prep rm. S/C & sep. metered 2 bed maisonette above. Gas CH. Yard with parking. T/O on application. High GP. Open 6 days & closed at 8/9 pm. Scope for website & deliveries. - £350,000 + S.A.V. Freehold (Ref. C.3805) LOCK-UP DAYTIME COFFEE & RESTAURANT WITH UNEXPLOITED FULL-ON LIC, JUST OFF HIGH STREET IN CENTRE OF AFFLUENT NEW FOREST MARKET TOWN OF LYMINGTON, HAMPSHIRE. Character Grade II Listed Bldg in sunny courtyard. Offering a freshly prepared, ‘healthy eating’ menu. Suitable for many styles of cuisine. Furnished in a contemporary style with seating for 22 & courtyard seating for 30+. Rec. Gross T/O approx. £173,000 p.a. High GP. Open 8 am to 4 pm/5 pm. Closed Sunday. NB. Lic to 11 pm. SCOPE. New lease avail at £12,000 p.a. + VAT. – £150,000 + S.A.V. (Ref. C.3804) LOCK-UP PIZZA TAKEAWAY WITH LOCAL DELIVERIES, AMIDST BUSY PDE, IN AFFLUENT TOWN ON FRINGES OF NEW FOREST, HAMPSHIRE. Established 28 yrs. Specialising in handmade pizzas with scope for kebabs & burgers. Eye-catching shop – approx. 556 sq.ft. - includes a 32” impinger conveyor belt pizza oven and stainless steel extraction etc. Gross weekly takings between £2,500 & £3,000. GP 70% (approx. 60% local deliveries). Offered with a new lease (term negotiable) at initial rental of £12,000 p.a.x. – £65,000 + S.A.V. (Ref. C.3801)

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

enquiries@hotelandpubrescue.co.uk

07538 161544


February 2020

CLH News

46

Property and Professional

Immaculate Fish & Chip Eating Experience For Sale: Substantial Character Town Centre Coaching Inn EMF Group are delighted to offer this top performing, high turnover Fish & Chip business, situated in the heart of the popular market town of Launceston Cornwall, with takings on average between £6,000 and £6,500 pw, providing both takeaway and eat-in facilities, the trade being approximately a 50/50 split. These exceptional, deceptively large premises have been the subject of considerable investment over the years having been extensively equipped and refurbished at considerable expense. Offering takeaway area housing 5-pan range with attractive openplan frying/kitchen servery to 50 cover dining area. Spacious self-contained open-plan accommodation, again renovated and equipped at considerable expense with spacious kitchen/breakfast/dining/family room, lounge, 3 double bedrooms, bathroom, utility area, roof terrace/patio and garage. Established a considerable number of years, this award-winning 5* EHO rating business enjoys regular repeat all year round trade, drawing trade from a wide local catchment area and the ever popular tourist/holiday makers trade. The premises are held on the residue of a renewable 15 year Lease which commenced in 2016, current rent £23,000 pa subject to 3 yearly rent reviews, considered extremely good value with an asking price of £110,000. For further information contact the sole selling agent EMF www.emfgroup.com

Café/Bistro/Bar Premises, Paignton for Sale Leading Licensed & Leisure Commercial Estate Agents Bettesworths are pleased to be marketing a versatile Café/Bistro/Bar premises located on Hyde Road in Paignton. 4-6 Hyde Road is an attractive café/bistro/bar premises with a high standard of décor and quality fixtures and fittings. The premises, which has previously traded as a successful restaurant & bar, benefits from a 7 day live music licence with premises licence allowing the sale of alcohol without the consumption of food. This lock up unit would ideally suit a husband wife team /partnership and with its well-equipped kitchen, would lend itself to a variety of catering uses. The lock up unit is held on a 20 year lease commencing July 2016 at a rent of £12,000 per annum. Rent

review dates are every fifth anniversary. The tenant is responsible for the internal upkeep and repair of the premises along with the shop front. The tenant is also responsible for a percentage of the buildings’ insurance. Bettesworths are marketing the premises at an asking price of £15,000 for the leasehold interest and trade inventory. For further information please contact Bettesworths on 01803 212021, email genevieve@bettesworths.co.uk or visit our website, www.bettesworths.co.uk

Property specialists Stonesmith are marketing the sale of The Coaching Inn, a substantial and deceptively spacious character town centre inn, occupying a prominent trading position. This impressive multifaceted property is a popular and well regarded town freehouse and restaurant with extensive function facilities and letting bedrooms. The business retains many character features and comes fully equipped with an extensive inventory of quality fixtures and fittings. The business briefly comprises:- character interconnecting open plan Main Bar and Games Room Areas with heavily beamed ceilings (60+), Restaurant and Carvery Restaurant Areas (70+), substantial Function Room with Bar and WC’s (300), 11 Ensuite Letting Bedrooms,

extremely well equipped Commercial Catering Kitchen with Ancillary Facilities, and a spacious Family Sized 3 Double Bedroom Owner’s Apartment with generously proportioned Sitting Room, Kitchen, Office and a Private Owner’s Roof Terrace Area. Externally, to the rear is a Customer Car Park for around 30 vehicles, Covered Seating Area (12) and various useful Outbuildings including a Garage. The Coaching Inn occupies a prominent position in the town of South Molton, which lies to the south western boundary of Exmoor National Park. The freehold business is on the market for £750,000. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

The Winchester Gate, Rampart Rd, Salisbury, Wiltshire New on the market with Guy Simmonds is: - The Winchester Gate, Rampart Rd, Salisbury, Wiltshire This nicely presented and traditional Grade II Listed Inn is located within the City of Salisbury. Salisbury is the only cathedral city in Wiltshire and is the second largest settlement in the county with a population of approx. 40,000.The city is served by Salisbury Railway

Station and sits at the confluence of 5 rivers. Stonehenge, which is a UNESCO World Heritage Site is within 8 miles.

This traditional business is made up of a Traditional Main Bar (circa 40-50), Public Bar/Music Room (circa 40), Lovely Rear Trade Gardens (circa 60), 3 Bed Living Accommodation and a Commercial Catering Kitchen. Asking Price £39,950. Wellington Pub Co ‘Free of Tie’ Leasehold. Last Years Turnover circa £279,000 (incl.). Rent £29,000. Trade Split 100% Wet. Contact the Guy Simmonds on 01332 865112.

For Sale: La Rosetta Restaurant, Newton Poppleford, Devon Property specialists Stonesmith are marketing the sale of La Rosetta Restaurant. Currently closed, the premises previously traded as a licensed Italian restaurant and the sale offers a unique opportunity to purchase a catering premises with the potential for incoming operators to develop their own style of trade to suit their own requirements. There are also opportunities for alternative uses, subject to the necessary consents. The premises briefly comprises:- Main Restaurant in two areas. Commercial Catering Kitchen with ancillary and welfare facilities and off-road parking for staff to the rear. The premises provide an owner operator a blank canvas opportunity to develop the style of trade to suit their own requirements, having previously traded for around 40 years as an Italian licensed restaurant but with

undoubted opportunities for alternative catering uses or even retail and commercial uses, subject to the necessary consents. Due to unforeseen circumstances, the restaurant closed in April 2018. The freehold of the property is also available, which comprises the ground floor restaurant premises and a first floor 2 bedroom flat. The property is therefore of interest to investors or owner occupiers. The ground floor restaurant premises are offered by way of a nil premium lease, or alternatively, the freehold of the property is available with a guide price of £225,000. Please contact Stonesmith for further details. Full property details are available from the website www.stonesmith.co.uk and viewings arranged by calling 01392 201262.

Monks Retreat, Broadhempston, Nr Totnes, Devon Sold Leading Licensed & Leisure property Agents Bettesworths are delighted to confirm that the Monks Retreat, a charming village pub in Broadhemptston, South Devon has been let. The Monks Retreat is situated in the heart of the village and is a charming Grade II listed inn, full of character and reputedly dating back to the 15th Century. The accommodation is arranged as a ground floor lounge bar /restaurant and ‘Oak’ room with a well-equipped commercial kitchen. The first floor has 2 en suite letting bedrooms and a third bedroom. There is also a staff flat comprising 2 recently refurbished rooms and a bathroom making it easily adaptable for family living. Externally there is a newly decked beer garden to the rear of the property, bench seating and a courtyard to the front. The property underwent a significant refurbishment in 2016 including the re-wiring and re-plumbing of the building and the creation of the ‘Oak’ room to the side of the property. Matt Bettesworth, who handled the sale commented, ‘We are delighted that such a suitable couple have been found for the Monks Retreat and we are certain that Tony and Candy will make a great success of their tenure at this rather special pub. Their enthusiasm and experience will undoubtably help enhance the reputation of the Monks Retreat and we wish them and their family all the very best with their new venture’.

T H E W E S T C O U N T RY S P E C I A L I S T S

DARTMOUTH, DEVON

EAST DEVON 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 £715,00

6000

NORTH DEVON Well Presented Free of Tie Character Country Pub Excellent Business Opportunity Bar Area (30+), Restaurant (30), Beer Garden Family Sized 5 Bedroom Owner’s Accommodation Strong Levels of Trade

LH £29,950

4796

DARTMOOR, DEVON Extremely Well Presented Character Freehouse Occupying a Prime Location Close to Dartmoor Main Character Bar (50+), Dining Room (12) 4 Ensuite Letting Bedrooms & 2 Bed Owner’s Accommodation Beer Garden & Patio Areas

FH £495,000

4797

EAST DEVON Licensed Cafe & Bistro Occupying Prime Position Presented to a High Standard Throughout Seating for 32 Customers, Icecream/Takeaway Server Owner’s 2 Bedroom Private Apartment & Garage Situated Within 50 Metres of the Beach

FH £475,000

2108

NR EXETER, DEVON An Extremely Well Presented Free of Tie Village Inn Situated in Popular Devon Village Offering Character Bar & Snug Areas (30+) Restaurant/Dining Area (34) & Beer Garden (32+) Self Contained Owner’s/Manager’s Private Apartment

LH £85,000

PRICE: £575,000

2107

PRICE: £59,950

W! NE

PRICE: £35,000

W! NE EAST DEVON

NORTH DEVON

Lockup Restaurant Premises, Currently Closed Previously Traded as a 75 Cover Restaurant 2 Bedroom Apartment Located in Prominent Trading Position Opportunity to Develop Own Style of Trade

Substantial Character Town Centre Coaching Inn 11 Ensuite Letting Bedrooms Purpose Equipped Function Room (300) Fully Equipped Commercial Catering Kitchen 3 Double Bed Owner’s Accommodation

FH £225,000

1918F

FH £750,000

THINKING OF SELLING? CALL FOR A FREE VALUATION

4795

SOMERSET Attractive & Well Regarded Licensed Cafe & Restaurant Trading on a Predominately Day Time Only Basis Main Restaurant 45+ & Al Fresco Seating For 32 Impressive Town Centre Business Must be Viewed

LH £75,000

2040

01392 201262 www.stonesmith.co.uk

FREEHOLD

REF: 3533

PRICE: £50,000

WESTON-SUPER-MARE, SOMERSET

PRICE: £800,000

• Beautifully Presented Restaurant in Central Location • Superior Owner’s Accommodation with Views Across the Teign Estuary • Successfully Trading Throughout the Year • Strong Net Profits Off Only 5 Evenings Trading • Suitable for a Variety of Catering Uses

W! NE

TORQUAY, DEVON

W! NE

TEIGNMOUTH, DEVON

4793

SOUTH HAMS Exceptional Licensed Cafe/Bar & Restaurant Occupying a Prime and Prominent Trading Position Main Cafe/Bar Area (34), Mezzanine Seating (10) Commercial Catering Kitchen & Ancillary Facilities Located in Sought After South Hams Market Town

LH £95,000

• Well Established & Successful Restaurant with Letting Rooms • Fantastic Opportunity to Purchase a Freehold Premises in Heart of Town • Restaurant Seating 28 Trading Evenings Only • 3 Beautifully Refurbished Bed & Breakfast Guest Rooms • Benefits from Self-Contained Owner’s Accommodation

LEASEHOLD

REF: 3301

• Established & Popular Takeaway Trading Evenings Only • Prominent Location Within Densely Populated Area • Well Equipped Including 2 Pan Frying Range • Extensive Menu & Delivery Service • Freehold Option Also Available

LEASEHOLD

REF: 3651

PRICE: £430,000

PRICE: £99,950

PAIGNTON, DEVON

• Established Café Business in Excellent Location • Lock-up Unit Situated on Paignton’s ‘Golden Mile’ • Internal Seating for 30, Covered External Seating for 8 • Strong Local Customer Base with Seasonal Boost • Successful Business Ideal for Owner Operators

LEASEHOLD

REF 3648

• Thriving Town Centre Pub Only Yards from the Seafront • Substantial Building with Open Plan Character Ground Floor Trading Area • Spacious Owners/Letting Accommodation & Separate Staff Flat • Presented to a Very High Standard Following Major Refurbishment • Currently Run Under Management, Would Suit Owner Occupier

FREEHOLD

REF: 3725

• Beautifully Presented & Very Successful Traditional Inn • 2 Interconnecting Trading Rooms Full of Character, Exceptional 5 Bed Accommodation • Courtyard Beer Garden to Rear with Stables, Car Park & Garage • Well Established Business Ideal for a Husband & Wife/Couple • T/O Circa £260,000 ex VAT with Very Strong Net Profit

BRISTOL, AVON

FREEHOLD

REF: 3690

SOUTH HAMS, DEVON

• Substantial Character Village Inn Close to Wembury Beach • Beautifully Refurbished Pub with Trade Gardens & Car Park • Lounge Bar & Restaurant Presented to a Very High Standard • Huge Investment Both Inside & Out • Very Successful Business with Turnover in Excess of £550,000 pa Ex VAT

LEASEHOLD

REF: 3728

• ‘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

SOUTH HAMS, DEVON

PRICE: £120,000

LEASEHOLD

REF: 3567


Profile for CLH News

CLH News #233 February 2020  

Issue #233 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...

CLH News #233 February 2020  

Issue #233 of CLH News - the leading monthly trade publication for the independent hotel, pub and restaurant sector of the hospitality indus...

Profile for clhnews