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This Year’s UK’s Eating Out Market Value Set to Top 2019 at £95bn CLHNews ISSUE 245
The UK eating out market is set to reach a value £95.2 billion in 2022, an increase 4% versus its 2019 value, meaning that inflation is outpacing market growth, according to the new Lumina Intelligence UK Eating Out Market Report 2022. At a value of £68.7bn, hotels, pubs and restaurants are the largest segment of the UK eating out market, but is also set to see the slowest recovery, with continued outlet decline and dampened consumer confidence impacting footfall in the
segment. Compared to 2019, retail, travel and leisure is set to be the best performing segment of the UK eating out market, growing at +9.1% against its 2019 value. In comparison, hotels, pubs and restaurants are set for growth of +2.8% versus 2019 and contract catering growth of +3.4%.
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I hope you are all enjoying the wonderful weather and that it is drawing in punters! We here at CLH News have just returned from The Source hospitality roadshow in Bristol. It marked the first time I have ever “sampled” the hospitality and nightlife in Bristol, and it won’t be my last! EDITOR
A wonderfully vibrant city, with a great selection of bars and restaurants. I did note, however, how difficult some establishments were finding it for staff.
The first “port of call” was a popular gastropub, which was packed in the early evening. They had two members of staff behind the bar, which for some reason (and I assume to help out in the kitchen) went down to one. It was impossible to get served and very reluctantly we left and went somewhere else. It was absolutely no reflection on the establishment or the staff - they were working their socks off, and I was half tempted to offer my services (I spent many years in frontline operations and I know my way around a pub bar and kitchen very well I am pleased to say)! Most of the places we visited were just about managing. Yes, service was a little slow at times, but having “walked the walk” I had nothing but sympathy for the operators and admiration for those who are working. This is a crisis that seriously needs addressing. Talking to fellow exhibitors at the show quite a few were telling a similar story, but also expressing concern that people (particularly younger workers in the hospitality and licensed on trade) will simply throw in the towel if they have to work at such a blistering pace. We will simply burn them out. I remember over 20 years ago reproducing an article which saw one third of hospitality graduates leave the sector within the first three years, never to return. The sector provides so much employment opportunity for people from any background, employment flexibility, full or part-time, the opportunity for training, development and advancement, not mentioning the huge contribution it makes to the economy, that there should be as much support as possible to retain existing employees. We will, over the coming weeks, be contacting some industry observers and professionals to give advice guidance and best practice on recruitment, training and staff retention, so please do watch out for future issues.
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This Year’s UK’s Eating Out Market Value Set to Top 2019 at £95bn June/July 2022
Outlet growth is expected to be positive from 2022, at a compound annual growth rate (CAGR) of +0.5% from 2022F-2025F, up from the 0.5% from 2019-2022F. Low ticket channels including coffee shops, sandwich & bakery and fast food are gaining outlet share of the market post pandemic.
CONSUMERS BECOMING MORE PRICE-LED There has been a 2-percentage point increase in consumers being price-led, amid decade-high inflation and the rising cost of living in the UK. 72% of consumers align with price-led values, meaning that operators across the market will need to emphasise value for money credentials through promotions, loyalty schemes and good quality products and services.
However, between December 2021 and May 2022, these increases have been modest. Penetration rose by +3%, visit frequency remained flat at 1.5 times per week and spend grew just +2% to £10.79 per visit.
LUNCH SEES BIGGEST INCREASE IN DAY PART SHARE Lunch occasions have seen the biggest increase in day-part share in 12WE 15/05/22, compared to the same period last year (+3.3ppts). This growth has been at the expense of dinner occasions which have declined by -4.4ppts, as consumers opted for daytime occasions including lunch, snack and drink-only occasions. This is driven by more workers being back in offices and seeking quick, affordable and on the go solutions.
INCREASE IN OCCASIONS INCLUDING BOTH FOOD AND DRINK Occasions that include both food and drink have dominated the eating/drinking out market in 12WE 15/05/22, up by +1ppt versus 12WE
Over the same period, alcoholic drinks are increasing share of occasions by +1ppt, driven by sporting events and consumers opting for more pubs visits. Beer consumption has increased by +2ppts, driven by the warmer weather and sporting events. San Miguel has grown its share by +2ppts, with consumers opting for more premium beers, highlighting an opportunity to drive spend through premium occasions.
UK EATING OUT MARKET TO BE WORTH £102.8BN IN 2025 The eating out market is forecast to total £102.8 billion in 2025, representing a compound annual growth rate (CAGR) of +2.6% from 2022F2025F. Inflation is forecast to sit between 2.5% and 2.0% from 2023-2025, meaning there will be little volume growth in the market to 2025. There is a £5.7bn size of the prize for the top 10 sub channels from 2022F-2025F. Managed, branded and franchised pubs are set to lead in absolute value growth.
TOP 10 UK EATING OUT BRANDS TO GROW +17.1% IN 2022 The top 10 UK eating out brands are set to be worth £15.2bn in 2022, with McDonald’s the biggest in the market. Brands including KFC, Greggs and Domino’s are expected to see turnover recovery from 2019 upwards of +20.0%. As a group, the top UK eating out brands command a market share of 15.9% – a decline of -1.3ppts versus 2019. Commenting on the findings, Senior Insight Manager at Lumina Intelligence, Katie Prowse, said: “Operators across the UK eating out market will be buoyed by the end of the pandemic and the impact of a year’s trading without restrictions. However, the reality will not live up to expectations, as operators face rising costs, staff shortages and
squeezed household incomes. We are already seeing the impact of these in the data, with spend growth and penetration both slowing. Operators face a significant challenge managing costs, as well as attracting footfall.” “Despite the challenges, there will be opportunities. This £5.7bn opportunity between 2022-25 shows the size of the prize for brands. Delivery, premiumisation and digitisation all continue to be key trends shaping the future of eating and drinking out. Delivery continues to grow its share of the total eating out market.”
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The proportion of consumers eating out has seen a boost of +23% and visit frequency has increased by +15% over the 12 weeks ending 15/05/22, compared to the same period last year when dine-in was restricted to outdoor-only. Average spend has grown by +12%, compared to last May period when occasions heavily relied on delivery and quick service channels.
20/02/22. Drink-only occasions have also increased in the period by +0.6ppts, showcasing the opportunity for operators to offer a greater range of meal deal pairings including drinks to prompt consumers to purchase food alongside a drink.
DISHWASHERS • GLASSWASHERS • REFRIGERATION
CONTINUED FROM FRONT COVER)
Supporting Hospitality Customers As The Weather Gets Warmer 4
With high hopes for a warm and sunny summer, thousands are planning to spend their holidays in the UK which will include enjoying eating, drinking and socialising outside.
As pubs, bars and restaurants make the most of any additional outdoor trading space the summer months open up Adam Jones, business development and partnerships director of alcohol education charity Drinkaware, offers his advice for supporting customers who may be out of sight of the main service areas.
Alcohol is a diuretic which causes the kidneys to lose extra fluid and we tend to sweat and go the toilet more when we drink. This means customers can become dehydrated, especially if sitting in the sun causes them to sweat more. Making tap water readily available for people to help themselves to, alongside your bottled water offer, can reduce the risk of dehydration, as can displaying prominent reminders for customers. Encouraging staff to proactively offer water is another simple, effective route.
Preparing for summer trading sees mowing the grass, pressure-washing paved areas, maintaining umbrellas, lighting, heating and furniture, and creating a summer drinks menu all getting attention in on-trade venues but there is another important factor to consider. We know that keeping customers safe is always a priority for hospitality but, with more customers eating and drinking outdoors in the summer months, it can be harder to spot vulnerable customers or situations. There are a few simple steps that can help staff maintain high levels of awareness both inside and outside.
BE VIGILANT AND AWARE OF ALL CUSTOMERS Spotting and keeping an eye on those who may become vulnerable is a simple, yet effective tool. Such customers might include anyone who could become a victim of aggression, sexual harassment or assault, or those who may experience alcohol poisoning. The number of drinks someone has had is not the only indicator that they may have had too much as alcohol affects us all differently. Training staff to be alert and spotting potential issues before they develop is an important part of any licensed operation. Maintaining a presence outside to look for signs of vulnerability and ensuring all of the team are confident they know how to deal with, and report, an incident appropriately are
HELP PEOPLE REHYDRATE
DRINK DRIVING Customers can forget what they have drunk in the heat of the moment and may drink more thinking it will cool them down on a sunny day. But there is no foolproof way of drinking and staying under the driving limit and Drinkaware always advises people not to drink at all if they are driving. Displaying posters, giving verbal reminders and offering advice and access to safe routes home such as local taxi companies all help.
HAVE A GOOD SELECTION OF LOWER STRENGTH ALCOHOL AND ALCOHOL-FREE DRINKS ON YOUR MENUS This growing category has more choice than ever before. Offering a creative range of drinks for people who are looking for alternatives to beer, wine, cider and spirits, and experimenting with a good choice of alcoholfree cocktails that they can enjoy outdoors, are all good additions to the bar and will help customers moderate their alcohol intake. Offering lower strength drinks helps customers reduce their alcohol consumption and also caters to the millions of hospitality customers who choose not to drink. By following some simple steps and providing the right staff training the summer months can be a safe and enjoyable time for all. Details of support services and free vulnerability training from Drinkaware are available at https://www.drinkaware.co.uk/
From Constabulary to Hospitality: New Northallerton Inn Opens A former North Yorkshire police station has been transformed into a pub with 30 bedrooms following a multi-million-pound redevelopment.
delighted to see that The Inn Collection Group has breathed new life into the building.”
The Inn Collection Group has spent 18 months remodelling the building in the North Yorkshire market town of Northallerton to create the Northallerton Inn.
Managing director of The Inn Collection Group Sean Donkin said: “This has been a particularly exciting project for us. We are delighted with the transformation of this very special building. It has such a fascinating past we wanted to pull out all the stops to give justice to this. Giving it a brand new purpose and watching it come to life with customers of all ages after so long is brilliant to see.
The pub with rooms on Northallerton’s High Street was officially opened by John Proud, retired inspector of Northallerton Police Station, who was in charge there between 1995 and 2003. Onlookers cheered as John cut through a police tape and The Northallerton Inn was opened as North Yorkshire’s newest place to eat, drink, sleep and explore from. John was given a show around the building including his former office and the station’s custody suite which has been transformed into heritagestyle bedrooms which still retain some original features that give an arresting nod to its former past, including the main entrance and staircase. John said: “The transformation is amazing. The décor is very tasteful and I guarantee the bedrooms – in particular, the cell bedrooms – will be far more comfortable than the accommodation we had to offer. One thing that does remain the same is the view from my old office window. “It has been lovely reminiscing on the layout of the old station and its remarkable conversion. It has certainly brought back many memories, but now it is time to look forward. The conversion is remarkable. I am
“Northallerton is a great country town with bags of character and The Northallerton Inn is at the heart of it. We are very happy to be trading and being part of the community here, with a new venue that local people and visitors can enjoy, providing year-round food, drink and accommodation services.” General manager of The Northallerton Inn Jules Gibson said: “I am so proud to see our doors finally open. Seeing people’s reactions when they walked in has been amazing. The inn is everything we planned it to be – a lovely, laid-back place where people can pop in for a drink or good food in a home-from-home environment. We’re also dog friendly – so it’s brought a smile to my face seeing lots of happy, wagging tails as well. “We have an outstanding team of staff who are as excited as I am to be open for business and being part of the fabric in Northallerton.”
Why Three Banners and Not Just One?
Printed banners are the perfect choice for a good-sized advertisement with a low investment. If you compare the cost of a banner against other alternatives such as digital display or even a directory listing, it’s a ‘no brainer’ with HFE doing three 8ft x 3ft banners for just £108 (or £90+vat) delivered! Just imagine how many people you can reach for little over 100 quid! Do I really need three? I hear you ask – we’ll answer this shortly. Research tells us that the average consumer needs to view an advert at least 7-8 times before it'll really starts to do its job – this figure is an average taken across all media such as web and online media through to poster and digital display marketing. However, the great new is - with banners, they work much quicker and can get attention and even a result in as little as 1 view! And this is why banners are so popular. We’re not claiming every banner with make a sale to every person who sees it, but the likelihood is that if your banners are well designed and put in place where your desired audience can easily see them, then the chances are they will outperform most other types of advertising on a
cost per result basis.
We also know that printed banners generate the most success from day 1 to day 14 of being displayed. After 14 days, they’ll continue to work but at a lesser rate – people notice new banners much more than the ones they’ve seen several times before. So, to maintain the peak level of interest in your promotion we suggest rotating your banners to keep them fresh and therefore three is far better than one. With three nicely designed banners you can rotate over a 6 week cycle meaning you get maximum impact and get instant results for just £108 delivered. HFE have been designing banners since 1996 and have a wealth of experience. Visit HFE Signs for further products such as Printed Signs, Roller Banners, Pavement Signs and much more. Printed Banners are available across the UK with the majority of the UK in their next working day delivery area. Visit www.hfe-signs.co.uk
Survey Reveals LateNight Leisure Sector is Back with a Bang The British public appetite for nights out is as high as ever, according to the latest REKOM Night Index, a quarterly report that tracks consumer habits relating to the UK’s night-time economy. In spite of the devastating impact of Covid-19, including the closure of nightclubs for 16 months, the average consumer spend, frequency and duration of nights out remains robust, based on a three-year comparison. Brits are spending £68.03 when on a night out, with the night lasting 4 hours and 17 minutes on average. We are going out exactly as often as we did pre-pandemic, with people reporting 1.2 times a week in 2022 comparable to the same period in 2019. Unsurprisingly, following the extended periods of Covid-19 related restrictions on clubs and bars, two thirds (66.3%) of those polled said they are keen to go out more to those venues that were shut for a long period because of the pandemic. This figure jumps to more than 80% amongst 18–21-year-olds. Not only that, more than a third (33.4%) of Brits – and just under half (44.6%) of 18-24-year-olds – feel that they were unfairly restricted from going out during Covid-19 and could not wait to get back to clubs and bars after missing out during the pandemic. The return of the night out signals a return to a normal social life. Spending time with friends (65.9%) was revealed to be the most popular reason for going on a night out, with the next being to relieve stress (23.6%) and to enjoy shared experiences (23.1%). Interestingly, going out to meet a partner was lower down the priority list, with just 5.7% saying this was important.
People are clearly enthusiastic about the importance of the night out culture, with more than half of those surveyed (56.4%) agreeing that going to nightclubs is an integral part of growing up. Furthermore, two fifths (40.1%) said that going out to nightclubs plays a crucial role in developing social skills as they move into adulthood. More than a third of consumers polled (36.7%) said that going out to nightclubs is helpful in learning to socialise as an adult in a controlled environment. Peter Marks, Chairman of Rekom UK commented: “We’re so pleased to be welcoming our guests back to late night venues and to return to doing what we do best, and it’s fantastic to see such positive public perception around going out, something that is fully reflected by the strong business performance we have seen over the past few months. People have clearly missed going out. Nightclubs are an important outlet for people to enjoy themselves, and we can see this with spend, frequency and duration of a night out all bouncing back to pre-pandemic levels or better.
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What stood out to me more than anything is the strong positive reaction people have expressed to the night out – whether that’s enthusiasm for returning to pre-pandemic social lives for the younger generation, or the sense of nostalgia from those that might not be going as frequently as they used to. There’s no doubt that the late-night leisure sector is back in full force and people are ready to enjoy themselves.”
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How Can the Hospitality Industry Maintain the Staycation Boom? 6
by Karim Malak, CEO of easyHotel (www.easyhotel.com)
Data shows that 83% of those who took a staycation in 2021 hope to do so again in 2022, and we saw this happen in April when 7.4 million Britons took an Easter break. Super-budget hotels provide a great way to maintain the UK staycation boom by providing families and other travellers an affordable option when budgets are under pressure. During summer 2020, we saw Covid restrictions ease but with many countries worldwide still under restrictions - including England’s two closest neighbours - residents flocked to the onceneglected beauty spots for much-needed staycation breaks. The benefits that staycations provided the country with were remarkable, not just for the tourism industry, but for our environment and saving consumers money. The explosion of domestic bookings led to a 64% growth in overnight tourism spending, compared to 2020, which equated to a £16bn injection into the UK tourism industry. People were also able to travel in a much more sustainable and cost-effective way, spending less money on long-distance flights. Maintaining this momentum is key for the industry and affordable hotel stays will help entice customers to stay in the UK, especially given the wave of new struggles this year which decrease consumers’ ability to spend on extras like travel. Inflation rates are the highest in 30 years and the average price of groceries, fuel and energy are set to increase throughout the next 12 months. Hoteliers need to meet the changing needs of the customer by offering affordable accommodation in the super budget sector. Travellers they need to consider fall into three categories:
It’s Back! KP of the Year 2022 WINTERHALTER SEARCHES FOR THE UK’S TOP KITCHEN PORTER The Kitchen Porter of the Year is back in 2022, after a hiatus of two years. Celebrating the vital contribution that KPs make in professional kitchens across the UK, it’s become one of the most popular of the foodservice industry’s awards. Why? Because so many people in hospitality’s top jobs started as KPs. And because there’s not a kitchen in the country that doesn’t rely on them.
THE BUDGET-CONSCIOUS TRAVELLER Hoteliers will need to think about offers to entice customers during the economic downturn and budget hotels are well placed to do this. A survey in October 2021 found that 71% of consumers with a household income under £15,500 said they would take fewer holidays if these became more expensive . More than ever, hotels will need to appeal to lower-budget households with affordable prices at a time when international holidays may be off the cards. The ability to provide special deals for events and milestones from Jubilee to Christmas will be paramount in the success of this.
THE ENVIRONMENTALLY FOCUSED TRAVELLER Environmentally focused travellers will be key to maintaining the staycation boom, as 58% of travellers are thinking more about sustainability since the pandemic and 68% aren’t planning to fly domestically or internationally on their next trip. Guests are looking for hotels which factor the environment into every aspect, from their operations to their construction, to using recycled material to build their beds. Budget hotels are tailored to this as they focus on minimalistic design and output, as well as being well-located across the UK to entice the domestic traveller. Domestic tourism in general is great for the hospitality industry.
THE BUDGET-DISCERNING TRAVELLER The need to make up for lost experiences during lockdown has led to travellers becoming more discerning of what they spend their money on. More than just a place to rest their heads, people want to spend their time and money on meaningful experiences when budgets are under pressure. Budget hotels can offer an affordably option for the consumer with deliver on this well-connected hotels close to the attractions, restaurants and culture that cities have to offer, but at a reasonable cost which enables guests to spend their money-making memories. When considering staycation momentum this year, hoteliers need to think about how best to appeal to their audiences and cater to their needs as well as their own. Thinking about the budget-conscious, the environmentally focused and the budget-discerning will be vital for making sure everyone has the opportunity to not only afford a holiday, but to have an exciting and experiential one.
behind the awards. “On top of an already tough job, over the past two years kitchen porters have had to show both determination and the flexibility to adapt to major changes in working practices.” For 2022 nominating a KP for the award is easier than ever, with a short questionnaire that can be found via kpoftheyear.com. Meanwhile the package of prizes is as exciting as ever. Along with the kudos of being KP of the Year, the winner gets an eye catching trophy, £1,000 cash and a slap up dinner for family and friends at a restaurant in their area. Plus, two runners up receive cash prizes. Plus, every single KP that’s nominated gets an exclusive KP of the Year apron in a presentation tin. In addition, the winner’s kitchen gets a brand new Winterhalter warewasher. Closing date for entries is 29th July. The awards will be judged by a panel of top foodservice industry names. “I know how hard a KP’s job is, because I’ve done it myself,” says Kinkead. “I’d encourage people from every sector of the industry to nominate their kitchen porters for this award.” In the past KPs from hotels, hospitals, pubs, prisons and schools have all been in the running for the award.
And because, until KP of the Year came along, they didn’t get the recognition they deserve. “Foodservice is bouncing back from the pandemic, so it’s high time to turn the spotlight on KPs again, and the brilliant work they do” says Stephen Kinkead, managing director of Winterhalter UK, the company
KP of the Year 2019 Davie Fleetham with head chef Jim Jawor at BaxterStory at RBS.
Visit www.kpoftheyear.com for details.
East Anglian Hospitality Group Acquires Iconic Norfolk Venue Chestnut has announced the acquisition of The Wiveton Bell in North Norfolk. The iconic pub, situated a few miles inland from the coastline, has been one of the area’s leading food destinations for over 10 years, offering Michelin rated Bib Gourmand dining and AA 4-star accommodation in relaxed welcoming surroundings. “We are absolutely delighted to have acquired one of Norfolk’s bestloved dining pubs,” said Philip Turner, Founder and Managing Director of Chestnut. “We’ve made no secret of the fact that we believe that North Norfolk is one of the region’s leading tourism destinations and have brought a number of new locations into the Chestnut fold recently. However, with such a fantastic established reputation and loyal customer base, the addition of The Wiveton Bell really puts Chestnut on the map in the area. “This acquisition is great news for Chestnut and great news for peo-
ple who already love the pub, as we don’t plan on changing a winning formula. Our model has always been about acquiring new properties in popular destinations, bringing in new investment and allowing the quality of the Chestnut experience to shine through the passion and expertise our people bring. We are confident this formula will enable the pub to maintain and grow its already outstanding reputation. “In the last 24-months we’ve been very focused on Norfolk as an area for growth and see the potential to offer outstanding hospitality to the local community and visitors alike. With this latest addition we now have five locations along the coastline, stretching from Holt to Wells, and hope our investments continue to enhance the tourism offer in the area, employment opportunities and support the communities we operate in.” For more information about Chestnut across the region visit www.chestnutgroup.co.uk.
The UK's Leading Pizza, Pasta & Mediterranean F&B Show We are only less than a week away to the UK's largest event dedicated to Mediterranean Food & Beverage organised by Bellavita Expo, European Pizza & Pasta Show and Ibérica Expo. We cannot wait to welcome you all at the prestigious OLYMPIA National centre in West Kensington, London on 22 & 23 June! Have you got your free pass yet? Registration is simple and quick! Join us for two full days of free content on the very best Mediterranean F&B products as well as the most innovative ingredients and equipment for pizza and pasta -
across four interactive stages and a massive exhibition floor with over 200 big brands and artisan manufacturers. We look forward to seeing you all at the OLYMPIA National centre on 22-23 June! Register today at https://bellavita-2022-visitor.reg.buzz See the advert on the facing page for details.
Hospitality Staffing Shortages Reach Record High June/July 2022
- Despite Creating Nearly One in Three of All New UK Jobs in the Last Year Wages have also increased across the board as businesses scramble to both recruit and retain talent, according to UK Hospitality’s Next Challenge, a new study from Barclays Corporate Banking. The research shows more than nine in 10 (94%) of business surveyed are struggling to recruit personnel, with vacancies for cleaning (20%), front-of-house (18%) and delivery staff (16%) causing the most issues.
Hospitality sector staff shortages are at a record high, despite thousands of jobs being created in the sector over the past year, according to latest ONS labour market figures published this week. Figures released by the ONS show that the hospitality sector is experiencing 83% more vacancies across the sector compared to March-May 2019 (the most recent comparable period). At the same time, the sector has created nearly 300,000 new jobs over the last 12 months, equal to one-in-three of all new jobs.
Almost a fifth (16%) of bars and restaurants are finding it difficult to hire waiting staff, and nearly half of gyms and leisure centres (42%) cannot find fitness instructors. In response, new incentives have included permanent flexible working arrangements (by 23% of businesses) and increases in staff welfare budgets and bonuses (both 22%). Almost one in five employers (19%) have staff wages, with senior managers getting an average increase of 7.7%, delivery riders 7.5%, housekeeping staff 7.4%, bar staff 7.3%, finance staff 7.3% and kitchen staff 6.9%. Another concern is rising costs, with businesses reporting average transport bills spiking by more than 38% year-on-year, and
The figures highlight how, despite an improving post-pandemic performance, sector recovery is being thwarted by a shortage of staff. According to the new figures, hospitality presently has 174,000 jobs available, a record high, in a climate where those out of work and wanting a job have fallen by about 130,000 over the same period. UKHospitality CEO, Kate Nicholls, said: “These figures show that the hospitality industry continues to return to growth and is attracting new people into the workforce. However, high vacancy rates are impeding our ability to trade. This is particularly concerning as we enter the summer, a key trading period for much of the sector. “Last month UKHospitality launched its Workforce Strategy in order to tackle this and we have set out a coherent plan to solve some of the issues, including working with colleges and universities to attract students into work this summer and demonstrating how flexible working will provide opportunities for carers – but we need Government support. “The points-based system needs to be tweaked to make it easier for seasonal and lower skilled workers to enter the workforce and the apprenticeship levy should be freed-up to help us attract the workforce we need to recover and grow.”
utility bills by 37%. All of which looks set to stifle the growth the majority remain confident of experiencing in 2022, says the report. More than three quarters (77%) of operators surveyed are confident of growth this year and predicted an average 30.5% uplift in revenue compared with pre-pandemic levels. This equates to a £36bn rise in annual turnover over 2019, and a £54bn increase on 2021. The report went on to say that profit margins are now at 41.3% on average, compared to 39.1% pre-pandemic, with caravan parks enjoying the biggest rise in profitability, from 37.1% in 2019 to 48.0%. The report also found support for offering employment to Ukrainian refugees is particularly high in Northern Ireland, where 88% plan to hire them, as well as in the east of England (87%) and Scotland (86%).
Campaigners Demand Help with Energy Bills to Save the Great British Local Pubs goers and beer drinkers in Northamptonshire are asking a local MP to fight for help for local pubs so they can meet the soaring cost of energy bills – which are putting local pubs under threat of permanent closure. Chairman of Northamptonshire CAMRA Bernie Peal has written to Daventry MP and Government Chief Whip Chris Heaton-Harris to ask him to lobby for a support package for pubs. The plea comes after the licensee of the Live and Let Live in Harpole, Miranda Richardson, cited soaring energy prices as the reason she would be ending her tenancy in August.
In the letter, Northants CAMRA Chairman Bernie Peal said: “As a local consumer group, Northamptonshire CAMRA is worried about the ability of patrons to support local pubs through this tough time. “We know that pubs are hard hit by the cost-of-business crisis, but consumers have the cost-of-living crisis too. We will continue to support our locals where possible, but they also need support from the Government with rising costs and energy bills.” Nik Antona, CAMRA National Chairman added: “I fully support our Northants members in raising the issue of sky-
rocketing energy bills for pubs. Not being able to go to the pub during periods of pandemic restrictions has made many of us realise just how valuable our community locals are as a part of our social fabric – bringing people together and tackling loneliness and social isolation. “It would be a national scandal if pubs that have survived the pandemic are forced to close for good because they can’t cope with sky high energy bills. “That’s why we are asking local MPs and the Government to offer some support to local pub businesses so they can continue to survive and thrive at the heart of our local communities.”
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Beer is BACK! But Pubs Still Need Support to Keep Pouring June/July 2022
last year, are still struggling to keep their heads above water in the midst of a cost of living crisis and have not returned to the same profitability of 2019. Beer Day Britain is a chance for pubgoers to support their local.
Almost 450m more pints were sold in the first quarter of 2022 compared to 2021 thanks to the ending of all COVID restrictions in pubs, new data from the British Beer & Pub Association shows. 1,565,300,000 pints of beer were sold in the UK from January to March 2022, a 40% increase on the year before thanks to the ending of all restrictions in pubs on 19 July 2021, but still down 4% on 2019 trading, the last year before the pandemic.
Chief Executive of the British Beer & Pub Association Emma McClarkin said: “It is brilliant to see that sales of beer are on the up again after a tough two years for pubs and brewers, this data clearly shows that a beer at the local is something many of us missed during the pandemic.
The data came just in time for Beer Day Britain (15 June), an annual national day celebrating the nation’s favourite drink, and a time when people across the country are encouraged to raise a toast and #CheersToBeer at 7pm.
“However, even as sales start to rise again, our industry is facing enormous pressures with costs rising, supply chain issues and a staffing crisis, so this Beer Day Britain we hope people will take a trip to their local pub and raise a toast to the nation’s favourite drink.”
Brewers and pubs endured a torrid time over the course of successive COVID lockdowns and despite the increase in sales compared to
Scotland’s Alcohol Minimum Pricing Policy “Failure”
The Scottish government’s flagship minimum alcohol pricing plan has been labelled a failure after it failed to change the drinking habits of those suffering from the worst effects of alcoholism.
“The report also notes some predictable unintended consequences, including heavy drinkers cutting down their spending on food and borrowing more money. As the authors note, ‘reducing alcohol consumption was a last resort’.
Public Health Scotland (PHS) reported minimum unit pricing (MUP) led to some people cutting back on food and energy.
“These findings are all the more powerful coming from academics who had previously supported minimum pricing. The Scottish Government will try to put a brave face on it, but there is now little doubt that minimum pricing has been a failed experiment that has cost Scottish consumers £270 million.”
All licensed premises in Scotland have had to charge a minimum of 50p per unit of alcohol since MUP was introduced in May 2018. The Scottish government said it would review the final evaluation report from PHS before drawing conclusions. It was introduced in an attempt to reduce alcohol-related harms, including death, crime and unemployment, by raising the price of the cheap, off-trade alcohol purchased in supermarkets and off-licences. HoweverChristopher Snowdon, head of lifestyle economics at free-market think tank the Institute of Economic Affairs, said the report should be the “final nail in the coffin” for the policy. He said: “This policy was portrayed as being carefully targeted at harmful drinkers and yet this official evaluation has found no evidence that harmful drinkers have reduced their alcohol consumption or experienced any health benefits. Instead, as critics of minimum pricing warned, many of them have switched from cider to spirits – vodka, in particular – with some family members reporting increased levels of intoxication and violence.
Professor John Holmes, who led the research, said previous studies had shown minimum pricing had reduced alcohol sales but this one showed “that people with alcohol dependence responded to MUP in very different ways”. Helen Chung Patterson, PHS public health intelligence adviser, said people who drank at harmful levels were a “diverse group with complex needs” who could have multiple health and social problems. “They are therefore unlikely to respond to MUP in one single or simple way,” she said. “Many are likely to drink low-cost high-strength alcohol affected by MUP and are at greatest risk from their alcohol consumption. “This population therefore have the potential to benefit the most from MUP but may also continue to experience harms.”
UK Now Third Largest Rum Market in the World A landmark report by Campari Group UK reveals how rum increasingly represents a key growth area within spirits in 2022 and beyond for both the On and Off-Trade, with the category playing into central consumer and shopper trends influencing the market. Globally, the rum category has experienced sustained value growth, similar to spirits since 2000, with the category really taking off in the UK since 2019 and showing no signs of slowing down. Out of the top 10 rum markets globally, the IWSR forecasts the UK as having the highest CAGR growth rate to 2021 with 4.8% growth, taking the total value of the category to £1.17bn – placing the UK as the third largest rum market in the world.
THE PULL OF PREMIUM The trend for premiumisation is hugely prevalent within rum and is an important driver of the growth the category has experienced since 2021. Premium rum recorded an 18% increase in value sales in the Off-Trade in 2021, compared to a declining Standard rum category (-1.7%) . The Campari Group UK rum report anticipates that growth will continue to come through the top end of the category in 2022 as consumers continue to show a greater appreciation for the quality of rum on offer, and the ‘drinking less but better’ trend plays an enhanced role in the category. Similarly, in the On-Trade, consumer preference for quality has led to positive momentum for premium rum brands – with premium rum growing its share of the category by 6.1% on 2019. Over two-thirds of UK consumers noted they would spend more for a quality drink – with a third of these consumers drinking rum as a regular drink – further highlighting the opportunity for the trade to boost the frequency of these premium occasions by stocking a range of high-quality rums. Linked to the draw of Premium is the role of aged liquids, as consumers closely associate aged liquid with being a quality spirit. According to Campari Group UK’s report, 70% of consumers agree that if a rum has an age statement, they are more likely to view it as high-quality liquid. Aged rums can therefore act as a smart recruitment tool, encouraging consumers of malt whisky and other aged dark spirits to explore the category, building on their existing appreciation for the complex flavours that aged spirits offer. The popularity of aged rum is expected to grow in the next few years, and there is an opportunity to further educate consumers around the different rums on offer, really building upon the authenticity and heritage of brands.
THE ROLE OF SPICED Campari Group UK’s rum report also highlights the important role that Spiced Rum is playing within the category, accelerating interest, and recruiting a new generation of consumers into the category. Spiced has been the key growth driver of total rum in the UK over the last two years and is expected to continue to drive the
category forwards in 2022. In the On-Trade in 2021, Spiced/Flavoured Rum achieved a 6.3% share of spirits, an increase of 1.2% compared to 2019, with taste the number one factor driving consumer interest in the sub-category. Meanwhile in the Off-Trade, Spiced Rum has grown 9% compared to 2021, as younger shoppers continue to discover and explore the category. The report also highlighted the central role flavour more broadly is playing in attracting new consumers to the category, with Flavoured Rum’s share of total rum value in the UK Off-Trade growing a significant 4.3% from 2019 to 2021. As awareness of the diversity and richness of rum increases, the report highlights the importance that Style plays for consumers, with this currently being the #1 way in which UK consumers navigate the rum category. This focus on style is driven by a lack of broader knowledge about the rum category, with 94% of consumers open to improving this – demonstrating a demand and need for education. This highlights a key job to be done for both suppliers and operators, as consumers are hungry to better understand rum styles, country of origin differentials and flavour profiles.
RUM AND COCKTAILS The research also found rum to sit at the heart of the ever-popular cocktail trend, with the category’s versatility of serve allowing it take full advantage of the growing cocktail movement being seen across the UK. Rum features in five of the top 20 cocktails across the On-Trade and three of the top ten cocktails made at home. As UK consumers continue to become cocktail curious, this curiosity can act as a great way of introducing consumers to the category or expanding their rum style repertoire, through versatile favourites such as Wray and Nephew. The report also highlights how three of the most popular rum serves (the Mojito, Daiquiri and Rum Punch) can be tailored depending on the venue they’re being served in or by the skill of the consumer or bartender making the drink. “Our Rum Report shows just how much of an opportunity we see rum being for the UK market in 2022 and the years ahead. The category is elevating itself far beyond what has previously been perceived as a rumand-coke-dominated category, to one with endless opportunities within high-end cocktails and beyond,” comments Brad Madigan, Managing Director, Campari Group UK. “Rising consumer interest and discovery of rum aided through the rise of premium rums such as Appleton Estate, as well as the category’s growing role within the cocktail trend led by brands such as Wray & Nephew, means it’s a really exciting time to hero the rum category in the UK. We have a tremendous opportunity to continue to premiumise rum in this market and educate consumers on the vast potential of this fantastic category.”
Train Strikes To Prove Counterintuitive For Recovery of Hospitality 10
By Kunal Sawhney, CEO of Kalkine (www.kalkine.co.uk) There have been repeated warnings that commuters will face serious travel chaos next week due to the largest rail strike in more than 30 years. RMT (Rail, Maritime, and Transport) union at Network Rail and 13 train operators will go on strike. The train operating companies are expected to ask people to avoid all travel on Tuesday, Thursday, and Saturday (21, 23, and 25 June) as services will be drastically reduced.
HOSPITALITY SECTOR TO BE DEEPLY IMPACTED While the strike is going to present a major disruption for passengers, it will have a serious repercussion on the hospitality business as well. The industry is still finding it difficult to recover after the pandemic and struggling to survive. Trains are considered essential across the country for safe travel, and disruption in their functioning will impact the businesses with people avoiding venturing out. It will not only discourage domestic tourists but international visitors as well. Different industry bodies, including hospitality, live music venues, theatres, and museums, have already termed the development counterintuitive when the situation is already grim for their businesses. The rail network plays a crucial role in the night-time economy of these businesses, and it has been estimated that 81 per cent of London theatregoers and an almost similar
number of hospitality customers rely on the rail network. The industry is concerned as the strikes have fallen at a time when various sporting and music events, like, the cricket Test match between England and New Zealand, British Athletics Championships, concerts in Hyde Park featuring Elton John and the Rolling Stones, Glastonbury Festival, and Armed Forces Day are taking place. These events were expected to draw a huge crowd as many of them are being organised without Covid restrictions for the first time since the onset of the pandemic.
IMPORTANCE OF TRANSPORTATION FOR HOSPITALITY Transportation plays a crucial role in the growth of the hospitality and tourism industry. In fact, rails have been credited for laying the foundation for the modern tourism industry. However, it has also been said that the lack of quality transportation modes in the travel and tourism industry is a major reason to demotivate tourists from travelling.
FINAL THOUGHTS Rail strikes are sure to jeopardise hospitality sector recovery, and the industry struggling with the rising inflation may see a further decline in consumer confidence. It is widely known that transportation, whether through roads, highways, railways, ports, or airports, helps increase the number of tourists. Hence, any disruption that could adversely impact the businesses concerned needs to be avoided. Talks are still going on, and hopes are alive that further discussions could see the strike called off, preventing major chaos as the aviation went through during the Platinum Jubilee weekend celebrations. RMT has come up with new proposals to convince railway workers to accept a deal. However, any disruption which impacts normal life and businesses needs to be avoided. The government will have to come up with guidelines so that the vital industry like hospitality does not get impacted as its knock-on effect will be easily visible on the wider UK economy, as said by the industry body UKHospitality.
Action Plan Announced To Tackle Sexual Harassment Culture In Hospitality
Hospitality bosses have agreed a strict zero-tolerance approach to sexual harassment of staff in their venues with the launch of a new action plan today. The Equality and Human Rights Commission (EHRC) and UKHospitality have worked closely together to produce a practical resource to stop the harassment of hospitality staff being seen as ‘just part of the job’. It advises venues to have consistent policies for dealing with customers who behave inappropriately around staff, including warning systems, instant removal or banning. The resource also contains safety and preventative advice, such as asking managers to avoid having a single member of staff wait on a large group, when sexual harassment is more likely to take place.
Many hospitality staff experiencing harassment do not get management support. A 2018 EHRC report identified that sexual harassment and assault are viewed by some employers as a ‘normal’ part of a job in an environment where alcohol is consumed. One venue’s policy for dealing with stalking was simply to allow staff to hide in the back when the customer came in.
have consumed alcohol.
The new guidance - Preventing sexual harassment at work: checklist and action plan - helps venues to put appropriate structures in place to protect their employees. It defines sexual harassment as “anything that violates someone’s dignity or makes them feel intimidated, degraded, humiliated, offended or like they are in a hostile environment”.
“There can be no place for sexual harassment within hospitality, so this new checklist and action plan to drive it out of our industry is a very welcome step in the right direction.
The checklist will be hosted and promoted by UKHospitality, the leading industry body for the sector.
The guidance has been developed for the hospitality industry but can be applied to any workplace. More than half of women and two-thirds of LGBT people report experiencing workplace sexual harassment. But the problem is particularly acute in hospitality. The vast majority of bar and waiting staff say they have either experienced or witnessed inappropriate sexual behaviour. This can range from being asked whether they are ‘on the menu’ to full sexual assault.
Marcial Boo, Chief Executive of the EHRC, said: “We are determined to crack down on any culture of unacceptable sexual harassment in bars, restaurants or hotels in Britain. “All employers have a duty of care to their staff. This means that inappropriate behaviour, whether lewd jokes, sexist comments or wandering hands, should never be ‘just part of the job’, even when your customers
“We welcome the co-operation with UKHospitality to produce this guidance to give managers the tools they need to tackle problematic behaviour and protect their staff.” UKHospitality Chief Executive, Kate Nicholls, said:
“UKHospitality has for some years engaged with employee organisations and the Health and Safety Executive to discuss solutions to safeguard hospitality staff, particularly those in potentially vulnerable roles, but clearly more needs to be done if we’re to rid ourselves of inappropriate and unwanted workplace behaviour.” The news comes ahead of the publication of the Government Equality Hub's sexual harassment guidance. The EHRC has previously taken action to tackle harassment in the workplace by signing legally-binding agreements with Sainsbury’s, Paradigm Precision and National Highways, committing the organisations to action plans which will protect their staff.
Majisign Joins Forces with the 2022 British Street Food Awards The street food market has consistently grown faster than the total fast-food market with supermarkets also introducing ‘street food’ ranges and restaurant chefs launching food trucks. The Street Food Awards is a great series of live events in the summer taking place all over the UK and Europe and for the first time in America as they launch Street Foods USA. Visitors will be able to sample the very best from the street food finalists whilst they cook to win your vote and the vote of the expert judging panel made up of Michelin-star Chefs and Food Writers. This year Majisign Ltd are delighted to once again be making all the trophies, certificates, banners, and clipboards to celebrate the street food champion winners of the 2022 British Street Food Awards. This year too our street
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food winners trophies include the European Street Food Awards and the initiation of the USA Street Food Awards. Our mission continues to be passionate about working with wood in a sustainable way whilst striving to take measures to reduce our environmental impact. And even though our A-boards might appear a bit old school, they’ve proven time and again to increase footfall! We just get it! Working closely with the founder, award-winning food journalist and consultant Richard Johnson, we are proud to be a part of championing the world’s new food heroes and the Michelin stars of tomorrow.” Visit www.majisign.co.uk and www.britishstreetfood.co.uk making it an ideal material with which to weave baskets. Lightweight yet surprisingly sturdy and durable, they make a wonderful choice and are very cost-effective. Perfect to fill with gifts for the foodie, new parents, or gardener, but still practical for storage and organising for years afterward. Whether you need to fill them with sweeties, toiletries, or bottles of wine, there will be something to suit your needs in stock. We hold several sizes and shapes all year round and the range is only going to expand! Visit our website at www.candigifts.co.uk Feel free to contact us on 01502 501681 or email firstname.lastname@example.org Alternatively, you are welcome to visit us and take a look around our showroom. We’re based near Lowestoft, but please get in touch and make an appointment so we can make sure someone is free to pop the kettle on! See the advert on the facing page for further details.
Bank Lending to Hospitality SMEs Falls by £1.4bn Following the End of Coronavirus Loan Schemes June/July 2022
Outstanding bank lending to small businesses in the hospitality sector has fallen by more than £ 1.4billion since the end of CBILS and BBLS loans schemes, dropping to £14.61 billion in April 2022, down from £16.08 billion in March 2021*, says Hazlewoods, Chartered Accountants and Business Advisers. With the cost of living crisis eating into consumers’ discretionary spending, banks have been less willing to lend to pubs, bars, restaurants and hotels given their perceived higher risk of default. Some lenders have reduced their lending to the leisure sector following two years that have weakened it significantly through the combined effects of spiralling inflation and repeated closures through lockdown. Rebecca Copping, Associate Partner at Hazlewoods says: “Banks are really starting to back away from lending to hospitality businesses. Without financial support from lenders, some pubs, restaurants and hotels are really going to struggle.” “With a cost of living crisis weakening consumer spending, securing bank lending at viable rates is no easy task for hospitality businesses at the moment.” Hazlewoods points out that there was also a drop in bank lending to the retail industry of 4.6% in the past 12 months following the end of the Government-supported lending schemes, from £22.1 billion to £21.1 billion. The
sector has also seen sales weaken substantially, with a 1.4% rise in sales in April 2022 compared to the previous month**. Overall bank lending to SMEs fell 3.9%, from £216 billion in March 2021 to £207.5 billion in April 2022, with bank reluctance to lend making it tougher for businesses to secure finance. Hazlewoods says that the Government’s new Recovery Loan Scheme (RLS) is markedly less generous than the CBILS and BBLS schemes it replaced, meaning banks are less keen to lend to SMEs through it. Under RLS the Government no longer pays the first 12 months interest on behalf of businesses, nor the lender’s fees, while interest rates for borrowers have also risen. Under the RLS the Government guarantee to a lender is only 80% of the amount loaned to a business, making them significantly higher-risk for banks to write than under the 100% Government-guaranteed CBILS and BBLS schemes. Adds Rebecca: “The Recovery Loans Scheme that has replaced CBILS and BBLS is much less attractive for banks – that has impacted the level of risk they are willing to take.” “SMEs planning for the end of their CBILS and BBLS loan terms may find that they struggle to refinance their debts at rates that work for them.”
Managed Groups’ Like-for-Like Sales Flat in May as Cost Crisis Deepens
Like-for-like sales at Britain’s leading managed restaurant, pub and bar groups in May were just 0.1% ahead of the pre-COVID-19 levels of 2019, the latest Coffer CGA Business Tracker reveals. The result from May’s Tracker—produced by CGA by NielsenIQ in partnership with The Coffer Group and RSM UK—follows like-for-like growth of between 2% and 4% from February to April. However, given high levels of inflation since 2019, sales are significantly behind pre-pandemic levels in real terms. Comparisons are affected by the absence of the traditional late May Bank Holiday in 2022, after it was moved to June for the Queen’s Platinum Jubilee. This weakened trading against May 2019, which included two Bank Holiday Mondays. Nevertheless, given high levels of inflation over the last three years, sales clearly remain significantly behind pre-pandemic levels in real terms. Restaurants recorded growth of 2% in May, while pubs were 1% down and bars were flat, the Tracker shows. Trading in London improved in May, with like-for-like sales flat within the M25 as more workers and tourists returned to the capital. Sales outside the M25, which were well ahead of London for the first four months of the year, were also flat—a sign of a tightening squeeze on consumers’ spending in many regions. The Tracker also highlights operators’ current reliance on delivery for sales growth. Dine-in only sales across all managed groups were 3% lower than in May 2019, while the CGA & Slerp Hospitality at Home Tracker—based on a different cohort of businesses—has shown that delivery sales have been four times
higher than pre-COVID-19 levels in recent months. Karl Chessell, director – hospitality operators and food, EMEA at CGA, said: “Managed restaurants, pubs and bars have shown impressive resilience since the start of the pandemic, and their appeal remains strong. However, rising costs in many areas are clearly tightening the squeeze on both operators’ profit margins and consumers’ discretionary spending. These all highlight that a number of challenges are likely to remain for the rest of 2022.” Mark Sheehan, managing director at Coffer Corporate Leisure, said: “May like-for-likes were flat which with rising costs is a negative. June however should see a bounce with the jubilee and warmer weather and operators are optimistic for strong sales across the summer. The focus though is on staffing and rising costs. The issues with recruitment remain a critical problem for the hospitality sector.” Paul Newman, head of leisure and hospitality at RSM UK, said: “It’s great to see London coming back to life with sales finally returning to a level not seen since the start of the pandemic, although the ability of operators to take advantage of this increased demand continues to be curtailed by significant staff shortages. With inbound travel corridors now fully open and the Jubilee weekend providing a showcase for pageantry in all its glory, operators will hope that these results finally herald the start of a sustained recovery led by international tourists helping to offset subdued domestic demand.”
Most Tied Tenants Satisfied with their Pubco Reveals Survey
62% of tied tenants have expressed satisfaction with the relationship they have with the pub company according to a survey.
The annual tied tenant survey 2022 was a large-scale survey of over 600 tied tenants. It is the first such survey since 2019, after being put on hold to allow the industry to focus on the pandemic. The results provide an important benchmark for how tenants view their pub company and the PCA. The sample size having been increased by more than 50% compared with 2019, the results allow more comparisons to be made between the different pub companies. For the first time tenants were asked to rate their level of satisfaction with their pub company. Most tied tenants (62%) are satisfied with that relationship. It is encouraging to see that this is even higher (67%) when looking at those who started their tenancy after the Code came into force. The percentage of tenants who are dissatisfied with their pub company relationship is also lower for those newer tenants (18%) than for the whole pool of surveyed tenants (22%). The variation across pub companies however is noted, with Admiral having the most satisfied tenants (80% with 13% dissatisfied) and Punch having the least satisfied (47% with 29% dissatisfied). An area where tenants are generally satisfied is with their Business Development Manager. 88% of Admiral tenants and 86% of Marston’s tenants think their BDM is fair in discussions with them. Satisfaction with their handling of repairs and dilapidations is notably lower. Only 27% of Stonegate tenants think their BDM handles repairs and dilapidations well. Satisfaction with how pub companies handle a request for the Market Rent Only option was also notably low. The survey also asked tenants about their awareness of the Code and a range of their Code rights, Turning to new tenants specifically, most of those surveyed had received the required information under the Pubs Code and had found it useful. We already know from the last statutory review of the Pubs Code that the wealth of information can be confusing for new tenants. The PCA is working with Code Compliance Officers to improve the new tenant experience. As part of this, we will be considering the use of the sustainable business plan, noting that 27% of new tenants did not find it useful in managing their tenancy.
Awareness of the Pubs Code is increasing, with 79% of tenants surveyed aware of the Code, up from 68% in 2019, although awareness of individual rights is lower. The PCA raises awareness of tenant rights through its factsheets, social media, Morning Advertiser column, and events. We are continuing to produce more tenant friendly information, expanding our collection of factsheets, and will be exploring other ways to ensure tenants are aware of the full range of rights they have under the Code. Code Compliance Officers also play an important role in raising awareness. These are pub company employees who verify Code compliance and are a useful point of contact for tenants as they can answer queries about the Code. Awareness of the Code Compliance Officer was low amongst those surveyed and the PCA wants to support CCOs to ensure this improves. Contact details for all the Code Compliance Officers can be found on the PCA website here.
Awareness of the PCA is up from 2019 (54% of tenants were aware of the PCA compared to 47% in 2019). While the increase is pleasing to see, we want to see more tenants aware of the PCA’s role. We would also like to see more using the PCA website as it contains useful information for tenants and the wider industry. We have recently changed the way arbitration awards are displayed on the website to make them easier to access and we are currently exploring other improvements. While the results show that most tenants consider the PCA to be an independent regulator, we will also consider what more can be done to demonstrate this. Fiona Dickie, Pubs Code Adjudicator, said: “I am pleased to share the results of the PCA’s annual tied tenant survey and once again I thank those tenants who took part. I expect the pub companies to carefully review these results and the action they need to take. My team and I will be doing the same. There are some clear areas of focus for the pub companies and for the PCA as regulator, including discussions around repairs and dilapidations, requests for MRO, and the usefulness of the sustainable business plan in managing the tenancy. As tenants continue to navigate these challenging times, these are clearly matters of increasing importance”.
Free Event Helps Publicans Develop Creative Spaces in their Pub Creative Lives has developed an ideas-packed event to help publicans across England welcome creativity into their pub, taking place on 28 June from 9:30 am – 11:00 am. With the support of both CAMRA and Pub is the Hub, this virtual event is free to attend and will showcase fantastic examples and case studies of pubs hosting local creative groups. Participants will discover how welcoming creative groups could help to: • Reinvigorate your pub following the pandemic • Further establish your pub as the hub of the community • Help to expand your customer base • Create a buzz in your pub during traditionally quieter times There will be opportunities to hear from both publicans and creative groups, ask questions and explore case studies of existing pub/group partnerships across England. In addition, all attendees will receive an introduction to a Welcoming Creativity Toolkit, which is being designed specifically for publicans to provide ideas and resources to suit pubs of all sizes and situations. CAMRA’s National Director Nik Antona said: “As CAMRA celebrates a ‘Summer of Pub’ we have seen some amazing examples of pubs that go above and beyond to meet the needs of their community. We’ve captured hundreds of events and activities on our Summer of Pub map, allowing consumers to find events near them – whether they be open mic nights, art evenings or a simple pub quiz. “We’d love for even more pubs to take part, and this event is a fantastic way for publicans to learn how. Make sure to join this free event to discover how to tap into your local community.”
Catering Partner Needed for Oxford Masonic Hall premises, a total of 70+ meetings estimated for the year commencing 2022. Using 2019 as an example of ‘usual’ trading, over 2200 meals were served in this period. The board considers that 2000 meals per year may be considered a good ‘lower estimate’ of masonic meals required throughout 2022, with the belief that as the impact of Covid-19 reduces this number will increase over the coming years. The company also actively promotes its facilities for third party useage for social, commercial and charitable purposes and so the total provision of meals is likely to be somewhat higher than this. Oxford Masonic Hall Company Limited was established in 1943 to provide accommodation for Masonic Lodges meeting locally. In 2016 they acquired their current premises (Cardinal House, in the village of Marsh Baldon, South Oxfordshire). Our provision of accommodation for & services to these lodges enables them to focus more of their time on their charitable activities (nationally, Freemasonry donated over £50m to charitable causes in 2020 and provided over 18 million hours of volunteering time). These new premises were extensively renovated and updated by the Company and includes a fully-equipped, professional grade kitchen. Use of these premises for the caterer’s other commercial purposes is encouraged, with details to be agreed. Currently some 20+ Masonic Lodges meet at the
The directors are looking to appoint a new catering contractor to provide services (via the company) to its members and other users of the premises. We hope that our future catering partner would consider this relationship as a source of secure, repeat business. If you would like to discuss this request for tender (or our process) in any further detail, please get in touch with: Mr. Tom Boardman-Weston, Director Tom.Boardman-Weston@omhc.org.uk Or Mrs. Tara Buck, Centre Manager Tara.Buck@omhc.org.uk
Robin Simpson, Chief Executive of Creative Lives said: “We know that many local creative groups struggle to find suitable venues in which to meet. Creative Lives is excited to be working with Pub is The Hub and CAMRA to promote pubs as local hubs for creativity at the heart of their communities. We are holding an online event on Tuesday 28 June to bring publicans together across England to explore how their pubs could make the most of welcoming local creative groups. The event will offer varied case study examples of pubs as creative hubs, as well as a Q&A opportunity. All attendees will receive a Welcoming Creativity Toolkit for publicans.” To register for this free event, visit https://www.eventbrite.co.uk/e/welcoming-creative-groups-into-yourpub-tickets-348010206897 To find pubs running events through CAMRA’s Summer of Pub campaign or to register your own event, visit: https://summerofpub.camra.org.uk/
Hospitality Business Owners Shouldn’t Bury Their Head On Debt Repayments 14
By Martin Edwards, partner and head of property litigation at law firm Shakespeare Martineau (www.shma.co.uk) It’s no secret that hospitality faced a particularly tough time during the pandemic – being forced to close at multiple points for months on end, with many being unable to pay their rent as cash flow dried up. The moratorium on evictions provided a lifeline for many during this time, but now, new Government legislation has been introduced to settle matters related to arrears built up during the pandemic. The Commercial Rent (Coronavirus) Act 2022 “CRCA” is intended to support landlords and tenants to resolve payment of commercial rent arrears that accrued during any part of the period 21 March 2020 to 18 July 2021 (or 7 August 2021 in Wales) when businesses were forced to close due to the various COVID -19 lockdown restrictions. This will vary according to the type of business. Many tenants working in the catering and hospitality sector were forced to close completely at that time. For example, in England, the restrictions for nightclubs lasted for the whole of the above period. This new law stops landlords starting any form of recovery or enforcement action against their tenants for these arrears at any time between now and 23 September 2022. But that does not mean business owners should bury their head in the sand. Landlords and tenants are encouraged to use this new law to try to negotiate a solution between themselves which balances the landlord’s solvency whilst preserving the viability of the tenant’s business. If they cannot reach agreement, they each know they can then appoint an arbitrator who will decide the matter but acting on the same principles. The policy behind the new law is to preserve otherwise viable businesses and the jobs they support. Arbitrators must find a way in which the parties can settle their differences and reach a binding agreement. This could potentially include giving tenants further time to pay or rent holidays etc. Here’s a short guide as to whether a hospitality business might be able to qualify for protection under the
new legislation:• It only covers rent that fell due during the period between March 2020 and July 21 (as above) • Your business must have been forced to close completely for all or some time during that period • Your Landlord hasn’t already started formal recovery action against you pre 25 March 2022 (when the new law came into force). • You have not already reached agreement with your landlord for rent during this period. • You must be able to show that your business was otherwise “viable” during that time – those businesses which are effectively already insolvent are not covered by this arbitration scheme. • Starting the process does not necessarily mean you are bound to end up in front of an arbitrator - most disputes referred are expected to settle on terms being agreed between the parties. • Check the Code of Practice for more details and guidance on how parties should approach negotiations - find it here:- https://www.gov.uk/government/publications/commercial-rent-code-of-practice/commercial-rent-code-of-practicefollowing-the-covid-19-pandemic#part-three-remedies-and-measures Tenants should come prepared to the arbitration process with cash flow forecasts and accounts to prove that, through interventions such as a rent holiday for example, they’ll be able to pay their arrears in due course. Anecdotally, it does not seem that many landlords are choosing to use the new law. They may be waiting until end of September deadline when they get their full enforcement rights back. But hospitality managers have an equal right to rely on these new provisions now. Those tenants who qualify are fast running out of time to try to avoid future claims for these arrears. Particularly with many Q3 rent payments coming at the end of September, business owners who fail to seek arbitration by 23 September 2022 will likely be facing the perfect storm – landlords are then entitled to demand the new rent payment alongside any arrears amassed during the pandemic. There is no sign from the Government that the current deadline of 23 September 2022 will be extended. Once it’s gone, it’s gone. Arbitration offers a relatively fast, simple and affordable process to resolve these disputes. With the cost of living squeeze likely to impact the hospitality sector this autumn, tenants can help themselves by engaging with their landlord now via this new arbitration scheme and in that way hopefully remove the risk of unwanted enforcement action when they least want it.
BII Licensee of the Year 2022 Finalists Announced! The British Institute of Innkeeping (BII) is delighted to announce their six incredible finalists for this year’s Licensee of the Year competition. Sponsored by Sky, the Licensee of the Year competition is widely regarded as the most rigorous and hard-fought award for individual licensee operators in the UK. Since the launch in January this year, licensee operators have been entering the competition, showing the judges evidence of how they have been rebuilding their businesses and communities, with a focus on their resilience, sustainability and diversification. This year, the entries have been of a particularly high standard, making it even more difficult for our team of judges to decide who to take through to the Finals. Selected from a field of over 300 entrants, our six Finalists have been selected on the basis of their community impact, exceptional mystery diner visits, financial and online audits and face-to-face interviews in their pubs with judges, Sue Allen and Ashley McCarthy. The 2022 Licensee of the Year Finalists are as follows: Amanda & Nick Hemming – Heron Inn, Truro, TR1 1SL Michael Pearson & Charlotte Salaman – The Wych Elm, Kingston Upon Thames, KT2 6HT
Set For The Futuria, with Calor As the UK’s hospitality businesses prepare for the busy summer months ahead, many are now looking at the ways they can operate more sustainably and, by doing so, reduce their carbon emissions in the process. However, the demands of the nation’s hospitality businesses, from pubs and hotels through to restaurants, need a reliable fuel source which can also support their bespoke business requirements.
Calor Futuria Liquid Gas can do both INTRODUCING CALOR FUTURIA LIQUID GAS Calor Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste, residues and sustainably sourced materials.
Joe Buckley & Flo Pearce – Tollemache Arms, Harrington, NN6 9NU Rumit & Tosh Lakhani – The White Horse, Buckover, GL12 8DX Stuart Fox & Julian Crowley – The White Horse, Dover, CT16 1QF James Lyon Shaw – The Greene Oak, Windsor, SL4 5UW To learn more about the Finalists, please visit https://bit.ly/LOYA-22 Steven Alton, BII CEO commented: "Our Licensee of the Year Award is the most prestigious & hard-fought award, showing the excellence in our sector. The final six are of an incredible standard. “We are proud that the awards process this year, more than ever, is offering a value-added experience to all those involved, with business insight and the chance to evaluate your business available at every stage, from mystery diner visits and feedback, right through to our final judging day at Sky HQ. “I want to take this opportunity to congratulate all involved and wish them the best of luck for the final stages of the competition." All six finalists will be presented with a trophy at the BII Summer Event on the 21st of June, where the winner of Licensee of the Year 2022 will be crowned. The BII would like to thank everyone who has entered the competition this year. Keep your eyes peeled for another opportunity to enter in the January 2023.
to 80%1 compared to conventional LPG. For businesses keen to demonstrate their reduction in carbon emissions, the Green Gas Certification Scheme ensures traceability of all Futuria Liquid Gas delivered to, and used up by, our hospitality customers while also highlighting the amount of CO2 saved.
STORAGE SOLUTIONS FOR EVERYONE Hospitality businesses keen to maximise outdoor spaces for al-fresco dining over the summer (and even winter months) can often be deterred by the installation of unsightly storage tanks. At Calor, our above and below ground storage options mean we can either discreetly install a storage tank in a quiet corner or completely out of sight underground. For pubs and bars currently using LPG through a different supplier, Calor can work with you to make the switch to Futuria Liquid Gas with minimal disruption. Also, as Futuria Liquid Gas is chemically identical to LPG, there is no need to change any existing LPG products such as LPG boilers.
THE FUTURE WITH CALOR
From providing an instant and controllable flame, needed to create mouthwatering meals, to offering the versatility for central heating and hot water requirements right through to even heating swimming pools, Futuria Liquid Gas is the fuel source hospitality business can trust.
As part of its commitment to offer its customers 100% sustainable energy solutions by 2040, Calor is taking steps to encourage all of its hospitality customers to make the switch to Futuria Liquid Gas – helping to support pubs and bars across the UK deliver on their sustainability goals for today and tomorrow.
Available in a 100% blend, Futuria Liquid Gas can reduce CO2 emissions by up to 86% (kgCO2e/kWh) when compared to using heating oil and up
To find out how Calor can help you reach sustainability targets, visit www.calor.co.uk/business-energy/solution-for/hospitality/hotels
Combatting the Hospitality Staffing Crisis in 2022 By Michael Clitheroe, General Manager at Balmer Lawn Hotel (www.balmerlawnhotel.com) In the months since coronavirus lockdown restrictions began to lift last year, there isn’t a single hospitality business that hasn’t been impacted in some way by the dearth of available staff. It’s an ongoing crisis that’s reached all corners of the country, with the sector still yet to identify a sustainable solution. Last summer, research conducted by a combination of UKHospitality, the British Beer and Pub Association and The British Institute of Innkeeping confirmed that nearly 100% of businesses had open vacancies, primarily concentrated in front-ofhouse roles; non-head chefs; and kitchen porters. Indeed, it was expected that following the winding down of furlough, the tide would turn and we would welcome an influx of people back to the fold – but, sadly this doesn’t appear to be as much in evidence as originally anticipated. In a bid to both attract and retain staff, many employers have boosted salaries in the hope it enables a short-term fix. Figures from Indeed confirm that hospitality wages have grown by 4.6% in 2021, making the sector one of the fastest-growing in terms of pay. As a result, we continue to see more and more examples of how the credibility of the hospitality sector as a prospective career option has been restored. Taking the time to invest in individuals and their education throughout the industry has been a major factor. More and more work-based qualifications, such as NVQs, apprenticeships and degrees are being obtained in the workplace, which has resulted in an incredible re-evaluation of the hospitality sector, in terms of its employment and career prospects. In fact, the sector is going full circle with a meticulous focus on its people. In a bid to entice this fresh wave
of talent into industry hospitality venues have even launched their own recruitment and training academies. To develop talent within the business, Balmer Lawn Hotel (BLH) has created an array of specialist roles to help upskill existing employees, which includes several management positions. On top of this, progression extends to the kitchen, where opportunities have been successfully provided to porters to develop them into prep or starter chefs. The key success factor to recruitment is retention. At BLH, we have a meaningful and purposeful business plan with people at its heart. A culture that has seen us win awards for training and development, while also producing a pre-pandemic staff retention rate of more than 97 per cent for full-time employees for over two years. Employees’ long-term progression, from that of a part-time job, student, or graduate placement to longterm education whilst in full-time employment, demonstrates how effectively we position hospitality as opposed to other industries for a prosperous and long-lasting career. Struggles with recruitment are by no means a new phenomenon for the hospitality sector, although the past two years have exacerbated the issue to a degree never seen before. Many people place a large chunk of the blame on Brexit and its impact on access to the continental labour market. At present, the Government doesn’t include hospitality jobs on its shortage occupations list, which offers lower barriers of entry and reduced visa fees for certain professions. Calls have been growing recently from across the sector to loosen rules to include a 6-month working visa for EU Nationals – a move that would certainly help but is unlikely to materialise. There are other profound factors to consider that predate Brexit and the pandemic, but it is how the sector worked on addressing these image problems prior that have stood the industry in such its good stead at such a critical time, therefore enabling employers to fast-track change and evolution. Overall, while the industry will continue to face many challenges in the next six to 12 months, we look forward to exploring relationships with our educational bodies locally to attract students on training programmes and placements for graduates. Maximising our routes to the labour market alongside the development of our existing pool of potential.
Three Quarters of Nightlife Businesses Say Door Staff Shortage Impacting Public Safety New figures released by the Night Time Industries Association with (NTIA) and UK Door Security Association (UKDSA) have revealed that 75% of members surveyed – including nightclubs, bars and pubs – felt that security staff shortages were impacting on their ability to protect the public, and 60% felt this was impacting on public confidence to go on nights out. The figures come against a backdrop of an increased focus on the safety of women at night following anti-spiking campaigns and the recent recommendations by the Home Affairs Committee Inquiry into Spiking. The Government also plans to place a duty on businesses to protect the public from terrorist threats following recommendations from the Manchester Arena inquiry. More worryingly, 57% of all businesses surveyed thought that the quality of door security staff was ‘poor’, against only 31% who thought that security staff were up to standard. There was also a stern warning from 77% of businesses who thought the situation may deteriorate further as the most experienced security staff are diverted towards festivals
over the summer. The NTIA & UKDSA have been calling on the Government to intervene in order to alleviate the crisis, with concerns mounting for the festival season where security resources will be placed on further pressure. Michael Kill, CEO of the Night Time Industries Association, says: “We are simply running out of time: the sector has been raising the alarm about security resource concerns for the last few years and we are only now slowly starting to engage with the Government on this crisis.” “The summer is approaching very quickly, and we need a Government intervention to remedy the situation before we are potentially subject to another tragedy where lives are lost, and we are left to take action retrospectively.” “The current Private Security Act is not fit for purpose, the regulator is struggling to control the market without the relevant tools and we are about to embark on one of the busiest event seasons for the last decade following on from the pandemic. Government needs to act – and act fast.”
The World’s No.1 Selling Rum Tanduay Signs UK Distribution Deal With Emporia Brands Tanduay Rum, made in the heart of the Philippines, is a multiple award-winning spirit that carries with it the true heritage and culture of East Asia. Tanduay is the best-selling rum brand for 4 consecutive year and now Emporia Brands are bringing its 160+ years of experience in rum making, distilling and aging direct to all major wholesalers within the UK as of April 2022. “The U.K. is one of the most exciting markets that Tanduay will be starting this year. We are fortunate to have found in Emporia Brands a like-minded company to help us in furthering our international business,” said Tanduay Executive Vice President Kyle Tan, who leads the company’s international expansion. Emporia Brands is an award-winning premium spirits importer, distributor and innovator. The family-owned business has won the International Wine & Spirit Competition (IWSC) Spirits Importer of the Year three times.
A Summer of Sport Whether it’s organising sweepstakes, setting up the big screen, or stocking up on extra drinks for the bar, preparing your venue for a summer of sport is no doubt well underway.
From writing up your specials boards to working out your rotas, you have probably already thought about most things, but have you also thought about making sure you are correctly licensed to show each event – including the music used as part of the broadcasts? It can be a little confusing, which is why have put together a quick guide to help you stay ahead of the game this summer.
a TV licence will be required to show sports to your customers. However, tv programming uses more music than people often realise, such as in the opening and closing titles, highlights and featured sequences, as well as the advertisements during commercial
“We’re very excited to welcome Tanduay into our portfolio of premium spirits and to share with our customers, for the first time, the liquids coming from the number one rum producer globally,” said Jack Rackham, Managing Director of Emporia Brands. He continues, “the quality of Tanduay rums at such a competitive price point, will provide a solid foundation to build longlasting rum relationships with key retailers and rum advocates throughout the market.” In celebration of Tanduay’s official UK launch there will be Regional Trade Events across different cities (Edinburgh, Manchester, Birmingham and London) with a focus on Filipino culture and community. The events will be in collaboration with Filipino DJs, restaurants and local communities from the surrounding areas. Visit www.emporiabrands.com for further information breaks. You’ll therefore usually need TheMusicLicence from PPL PRS Ltd if you’re using the television for showing sports and other programming in public. A TV licence allows you to receive the broadcast signal to the television within your business. However, it does not give you permission to play or perform the music within the broadcast. Under the Copyright, Designs and Patents Act 1988, permission is needed from the relevant copyright holders – those people who create music – in order to play or perform music in public. TheMusicLicence gives you that permission, for virtually all commercially released music available. So, this summer, make sure you are correctly licensed to entertain and immerse your customers, from the qualifiers to the closing ceremonies. For more information on the benefits of music and TheMusicLicence contact us today on 0800 0868 803 | www.pplprs.co.uk/get-themusiclicence/
Why Nightlife Operators Are Moving Into Restaurants
By Alexandre Santamaria, Founder of Aware Hospitality (www.awarehospitality.com)
We all know that the pandemic totally changed the world of restaurants. From outdoor dining to parties of six via “substantial meals”, the last three years were undoubtedly tumultuous for all in the hospitality industry. What was perhaps more unexpected however, was the impact these changes would have when everything returned to ‘normal’, with restaurants in a more remarkable place than ever before in 2022. More and more establishments are totally changing the way they operate, what they offer, and what they can do for their customers. To truly understand the restaurant space in this new era, it’s important to look at the significant changes in the landscape, and what the future holds. Having founded bar and restaurant development company, Aware Hospitality, operator of restaurants, members clubs and bars in Central London, I’ve seen a huge wave of nightlife entrepreneurs entering the capital’s restaurant sector. You only have to look at the past five years to see a spike in the stats: COYA and Sexy Fish paved the way for the one-stop restaurant offering both an incredible dining experience alongside live DJs, a fantastic atmosphere and a lounge to carry the party into the early hours. People are calling this sensation the “Clubstaurant”, where dining and dancing is the order of the day, effortlessly taking guests from evening into the night. With a handful of restaurants focusing on not only a high-standard of food, but a level of entertainment to match to keep people longer, guests soon found themselves staying in one place for the whole night. On top of this,
nightclubs were already facing challenges with the twenty-something crowd focusing on health and mindful drinking with declining alcohol sales and a rise of daytime parties and brunches running from early afternoon to late evening gaining in popularity. The restaurant-cum-nightclub model was truly accelerated when the pandemic gripped the UK in 2020. Covid-19 had a devastating impact on London’s nightclubs, with figures from the Local Data Company showing that Wales, Yorkshire and London had the most nightclub closures — between 10 and 13 per cent of their total. With social distancing unable to work on a dance floor, the entertainment industry suffered the blow of two lockdowns and strict guidelines. Since re-opening on July 19th 2021, London clubs have faced huge set backs too; the Track and Trace ‘pingdemic’; staff shortages; the absence of the Night Tube coupled with a quieter than usual West End made for declining sales across the board and empty dancefloors. Post-covid, the Central London nightlife scene, which attracts customers from across the world, was still struggling due to the global restrictions for travel. With overseas clientele – including guests from the Middle East, Russian and Asia – unable to rack up a large, clubs’ earnings significantly nose-dived. Nightclub operators are now adjusting to the new trade, opening successful restaurants in London that are both commercially and financially astute. With no minimum spends for tables or “bottle service only” policies, adapting to price-sensitive customers whilst delivering a memorable experience, is paramount. With access to status-seeking investors who dream of owning a restaurant in Central London, the market has never been more fluid. JP Kley, former owner of nightclubs Mason House and Beats, is now behind Private Members Clubs, Nikita, a low-lit, cocktail bar designed to mimic a Haussmann-style flat in Paris with exquisite food, Kley is set to launch his next venture - Mr Nice in the heart of Mayfair located opposite Cipriani – a French restaurant with a broad European influenced menu. Make no mistakes, this isn’t going to be a fledging trend in the hospitality industry. It’s going to be interesting to see what restaurants offer next, and the people that enter our industry and shake things up further. You know what they say, that’s entertainment.
Sandwiches are Offering Operators Ways to Mitigate Rising Cost of Living Challenges According to data from Lumina Intelligence’s Menu Tracker, the proportion of main dishes on operator menus that are sandwiches has risen across the following four key eating out channels: Channel Channel Coffe Coffee fee & sandwich sandwich sh ops shops Pu bs & b a rs Pubs bars Ch ain rrestaurants estaurants Chain QS R QSR
% of listed as as sandwiches sandwiches in in of main main dishes dishes listed March March 2022 2022 15.7% 15.7%
change February change versus versus F ebruary 2022 +0.6ppts +0.6ppts
7.4% 7.4% 1.7% 1.7% 1.4% 1.4%
+0.5ppts +0.5ppts +0.2ppts +0.2ppts +0.2ppts +0.2ppts
Sandwich prices see modest increase versus overall average price increase The average price of sandwiches across these channels is: Channel Channel Coffee Co ffe fee & sandwich sandwich sshops hops Pu bs & b a rs Pubs bars Chain rrestaurants e s ta u r a n ts Chain QSR QSR
Average price off s sandwiches Average p r ic e o a n d w ic h e s £3.57 £3.57 £6.68 £6.68 £9.06 £9.06 £5.56 £5.56
February 2022 % change change versus v e rs u s F e b ru a ry 2 022 +2.3% +2. 3% --3.0% 3.0% +2.1% +2. 1% +5.3% +5. 3%
On average, main dishes across all channels have risen by +5.8%, indicating that the price of sandwiches
KP Snacks - Sport in Pubs & Bars
has seen a modest increase in comparison, except from within the pub & bar channel where the price has fallen. Sandwich calorie counts increase by 17% On average, sandwiches listed on menus in March 2022 contain 580 calories, versus 497 in February. Channel Ch annel Coffee Co ffe fee & sandwich sandwich sshops hops Pu bs & b a rs Pubs bars Ch ain rrestaurants e s ta u r a n ts Chain QSR QSR
Average calorie per sandwich Av e ra g e c a lo r ie p er s a n d w ic h 412 875 476 556
The average calorie count of a sandwich within the pub and bar channel is much higher (875) versus the other three channels, with coffee and sandwich shops offering sandwiches with a much lower calorie count (412). Commenting on the findings, Senior Insight Manager at Lumina Intelligence, Katherine Prowse, said: “The rising cost of living will see consumers become more conscious of what they spend their disposable income on. Lower-ticket meal solutions and channels are well placed to attract consumers that seek value. Sandwiches provide operators within all channels to mitigate this challenge by offering cheaper solutions.” Find out more about Lumina Intelligence’s Menu Tracker at www.lumina-intelligence.com/product/menu-tracker/ Butterkist, POM-BEAR, Tyrrells, KP Nuts, Hula Hoops, McCoy’s, and Skips, across the team shirts of eight men’s and women’s teams competing in the fast paced tournament. Hula Hoops, McCoy’s and Tyrrells ranges feature engaging cricket-themed designs to further promote the partnership.
With summer on the way, families are looking forward to sporting entertainment and activities. As the Official Team Partner of The Hundred – an actionpacked 100 ball cricket competition – KP SNACKS is encouraging families to get active this summer and for pubs and bars to support the exciting tournament.
From tasty nuts, perfect when paired with a cold beer, to premium crisps, KP Snacks has a popular and recognised portfolio to help bars drive sales. As the number one supplier of Bagged Snacks , the KP Snacks portfolio is perfectly placed to trade up drink only visits while customers enjoy a spot of televised cricket this summer.
In 2021, the tournament’s first year, The Hundred captured a broadcast audience of 16 million. This year's tournament, which will feature on Sky Sports and the BBC, looks to build on this success.
Watching sporting events whilst enjoying a drink and snack is the perfect opportunity for pubs and bars to drive sales and success. Familiar brands that are matched to your customer base are extremely important in driving snacks sales and the KP Snacks portfolio is extensive, offering something for everyone.
The partnership features KP Snacks’ leading brands including popchips,
See the advert on the facing page for more information or visit www.kpsnacks.com
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Non-Refundable Hotel Rates and Advance Bookings are Returning 20
Spencer Hanlon, Head of Travel at Nium, a payments technology provider helping OTAs, airlines and hotels with B2B payments, adds:
But is this because travellers are becoming more confident they can fulfill their journeys? Or are hoteliers just getting better at marketing non-refundable rooms for advanced booking? Data and anecdotal evidence from a range of companies in the accommodation distribution eco-system shows that perhaps both are true – but that there are some challenges, including on the technical side.
“We are now seeing the lowest levels of cancellations since COVID started. There were months in 2021 when that rate went over 40%, but this year it has been steadily declining and is now at just 1.74% – that is comparable to 2019.
Rikin Wu, Founder and CEO of DidaTravel, a global bedbank with over 23,000 B2B clients such as travel agents and tour operators buying hotel accommodation, comments:
“Let’s keep in mind that cancellations aren’t just a problem for a hotel because they don’t get paid or have to find another guest at short notice. In fact the whole refunding and updating their inventory challenge is a back-office pain that one-way-or-another costs them money and reduces certainty.
“We are seeing two very important trends emerge this year that might have seen unthinkable until only recently: firstly, non-refundable rates are making a come-back and secondly travellers are starting to book further in advance again. “In the January to May 2019 period non-refundable was making up around 59% of our sales but that fell to just 26% in 2021. This year so far we’re seeing that figure at 32% and expect to see it steadily grow. “Meanwhile advanced bookings in the 8-30 and 30+ days range in the January to April 2019 period were around 32% and 23% respectively, falling to just 10% and 2% in 2021. This year during those dates we’re seeing those figures back up to 14% and 7% respectively, with 20% and 7% in May – so still well below 2019, but massively up on last year. “All of this is a strong reflection of the desire to travel from consumers and their confidence that they can fulfill a journey, based on conversations with our B2B buying clients such as travel agents and tour operators. “But to a smaller extent credit must go to hoteliers for putting together compelling deals and pricing to entice the traveller back again – they are keen to see non-refundable rates return to pre-COVID levels and are we are seeing them pushing hard for this in our conversations with them.” Ernesto Sigg, founder and partner at Fitbooktravel, a consultancy specialized in the hotel accommodation distribution space, adds that: “Evidently there has always been demand on the hotelier side to return to non-refundable rates ASAP, but from the B2B distribution side of things – the bedbanks, wholesalers, business to agent platforms, re-
sellers, channel managers and connectivity tech suppliers that make up the whole ecosystem of how the vast majority of hotel rooms are sold – there is a certain level of reluctance to do this. “Why? Firstly as many still have unresolved disputes as to who will foot the bill for the 2020 no-shows on non-refundable rates – the OTAs and tour operators are claiming force majeure. So they don’t want to risk getting back into further disputes and potential liabilities, taking on that risk is definitely not in their model really. “But from a tech perspective there’s also some challenges too. Switching off non-refundable wasn’t so easy, but they eventually worked out how to do it. Two years of software patches, upgrades, mergers and acquisitions resulting in transferring to new systems, integrations of new partners, new CIOs and so on later…well switching this back on isn’t so easy. “Slowly but surely though non-refundable is creeping back as buyers such as travel agents and OTAs are open to that conversation again, but not least as hoteliers are pushing for it very hard. Generally speaking we’re seeing this crop up more and more in conversations with people asking us ‘how do I get the mix right and not miss out?’.”
“So it’s no surprise really that now stability in cancellations has returned many want to go back to a model they’d been using for decades and they are finding ways to incentivize travellers to nonrefundable rates via great deals and prices. We are likely to see more of this assuming there’s not more volatility from COVID or anything else rocking consumer desire to travel.” Fabian Gonzalez, the founder and organizer of Forward_MAD, a luxury tourism conference that takes place in Madrid each year, comments that: “Luxury hoteliers everywhere are definitely starting to push nonrefundable rates again via deals and promotions as they would like to see the percentage return to pre-COVID levels – not least as in the luxury space travellers really can change plans quickly, leaving full-booked hotels suddenly fully empty for no apparent reason. “The challenge these days is to minimize the impact of free cancellation policies 24h prior to arrival. This is going to be a difficult challenge however as such luxury travellers have become used to refundable / pay on arrival rates and generally speaking as used to ‘pay on demand’ services for everything nowadays, including for transport. “We will see an increase in ABS (Attribute Based Selling) strategies, and a mixture of pricing and exclusivity incentives is probably the way to go, for example there’s only one ‘Presidential Suite’ and if you don’t guarantee the hotel you ll pay, they can’t guarantee you ll get it! This is going to be a hot topic on the agenda at our upcoming conference for sure.”
Liberation Group Acquires Two Sites From OHH Pub Company Jonathan Lawson, CEO, Liberation Group says: “We are delighted to welcome these fantastic pubs to the Butcombe side of the family. These two new sites are a great fit for us, both geographically and operationally and they offer an exciting opportunity for us to deliver our award-winning food, drink and hospitality experience to locals and visitors alike.” The acquisition is in line with Butcombe Pubs & Inns’ longer-term strategy to expand its presence throughout the West Country via the acquisition of high quality, predominantly freehold pubs capable of supporting a premium, food-led offering with accommodation.
Liberation Group’s UK Butcombe Pubs & Inns business can announce the acquisition of two sites from OHH Pub Company. The Northey Arms in Box, Wiltshire and The Rising Sun in Backwell, North Somerset joined the Butcombe estate of pubs and inns in the south west on Thursday 26th May 2022.
Jonathan Lawson continues: “We look forward to welcoming the teams on board and working closely with them to implement our ambitious plans. Thanks to OHH Company, headed up by Mark Warburton, they’re both well established and popular local pubs with excellent reputations.” Butcombe Pubs & Inns will incorporate the acquired sites, and associ-
ated employees, into its existing portfolio and intends to invest substantial capital into both of the businesses to support future growth.
Food Waste Dryer Slashes Hospitality Food Waste Costs Hospitality costs are up all over the place with utilities, fuel, food, staff and product costs all contributing to the inflationary pressures. Two years of pandemic have hit everyone hard and getting sales back to normal has been a struggle. So where can you cut costs and increase profits without cutting service and putting off customers?
throughout the day and turn it on at night when it’s full. The machine extracts the water from food waste, (typically about 80% of the weight) overnight, leaving a dry powder, only 20% of it’s former weight and volume. The dry powder can go into general waste but it is a fraction of the original wet food waste. Simple and effective.
One answer is in waste disposal and in particular food waste disposal. Waste contractors are paying more for fuel and are passing the cost on to customers like you. You can fight back by reducing the amount of food waste you dispose in general waste. Reduce the wheelie bins and your bills will go down.
There are seven models from 20kg to 350kg daily capacity so even small premises can benefit from the technology as the smallest unit is about the size of a small fridge. It is a ‘plug and play’ solution: you just need a power socket and a nearby sink drain for the extracted water to drain off. “This really is the future of food waste disposal. The dry powder is collected for recycling so no food waste goes to landfill. Not to mention the substantial savings from disposal” said David Boyd from Eco-Smart.
The Eco-Smart Food Waste Dryer is taking the country by storm, saving catering and hospitality owners around 80% in food waste disposal costs. Hotels, restaurants and hospitals have all taken advantage of the easy-to-use technology which has been in the UK for over ten years now. The concept is very simple: you load the food waste
For more information and a brochure go to www.foodwastedryer.co.uk or call 01522 692888
Top Ten Business Insolvency Prevention Tips 22
Dealing with financial distress is often very challenging. The impact can be minimised if early planning and advice is sought. Simon Underwood, Business Recovery Partner at Menzies LLP (www.menzies.co.uk), shares ten essential tips, should you find your business in difficulty.
1. IDENTIFY THE SIGNS OF FINANCIAL DIFFICULTY
If the company is having cash flow problems, it's a good idea to call in any outstanding debts and keep a careful eye on credit limits. Outsourced support to strengthen the cash position and increase operational efficiency in this area may also be beneficial to a business.
When a company is in financial trouble, it usually faces a drop in revenue as well as issues paying creditors, which may be more prominent in some cases than others. In particular, reduced footfall continues to have a direct impact on earnings in hospitality & leisure, and there is often a lag effect in other sectors where there is a backlog of orders to fulfil.
2. SEEK PROFESSIONAL ADVICE AND TAKE ACTION IMMEDIATELY If a company is in financial hardship, it is critical to act swiftly by focusing on cash management and taking actions to improve operational resilience. The sooner a company consults an insolvency practitioner, the better its chances of surviving.
3. RELIEVE CASHFLOW PRESSURE AND SAVE
Cost-cutting measures can aid in the alleviation of cash-flow problems. A company may be forced to make difficult payroll decisions as well as identify ways to cut discretionary spending. A critical examination of fixed costs, such as property expenditures, should also be carried out.
4. PRIORITISE CREDIT MANAGEMENT
5. SEEK SUPPORT AND KEEP INFORMED It is critical for businesses to stay informed about numerous support programmes in order to stay afloat during this challenging time.
6. CONSIDER OTHER OPTIONS FOR IMPROVING THE BUSINESS' CASH POSITION. Businesses must discover new strategies to improve their cash position as a result of the pandemic, such as selling surplus assets. Forecasting their cashflow can assist the company in weighing the benefits and drawbacks of taking such action.
7. EVALUATE BUSINESS AND SUPPLIER CONTRACTS ARE EVALUATED
If a company reviews its contracts quickly, it may be able to put itself in a stronger position. Furthermore, it may be able to renegotiate terms and conditions to the benefit of the company.
8. MONITOR BUSINESS MANAGEMENT DATA When managing a business amid a crisis, it's critical to be aware and keep the financial status of the company under constant scrutiny. A further drop in turnover, for example, could necessitate more resource modifications.
9. GET IN TOUCH WITH LENDERS Maintaining a two-way communication with lenders is critical since it reduces the danger of them withdrawing assistance. If you're about to give bad news, talk to an insolvency practitioner first so they can help you craft your message and anticipate the lender's reaction.
10. COMMUNICATE WITH CUSTOMERS & SUPPLIERS Open lines of communication between customers and suppliers can aid in the preservation of relationships and the reduction of the risk of supply chain interruption. For further information on Menzies business recovery services, or to discuss your specific circumstances with one of our team, contact email@example.com.
Industry Recognises Parliamentary Cider Champions that, “the MPs who were recognised this evening go above and beyond to ensure that our small, rural industry is recognised for its great contribution to the UK and to British culture. It was great to finally gather people together after a gap of more than two years, to say thank you for their support and for making sure that cider making and cider apple growing remain a priority for the government. The continued support of these MPs is critical to sustain the livelihoods of the 11,500 people that rely on the industry”.
UK cider industry leaders gathered in Westminster on Tuesday (24 May) to recognise the MPs who champion cider companies, the people who work for them, the farmers growing cider apples and the rural communities that benefit from the Great British cider industry. The event organised by the National Association of Cider Makers (NACM), was hosted by Sir Bill Wiggin MP, President of the All-Party Parliamentary Cider Group (APPCG).
Sir Bill Wiggin MP, Member of Parliament for North Herefordshire, said, “it is always a delight to represent and promote Great British cider makers and the fantastic ciders that they produce.
MPs from cider growing areas including the West Midlands and South West were recognised for their long standing commitment to the industry. Cider Makers from across the regions presented MPs with a personalised gift box including a selection of British ciders and a commemorative cider glass.
“Cider making contributes to our rural counties including Herefordshire and as the UK are global market leaders we should be proud to support this fantastic British success story.”
Speaking at the event, James Crampton, Chair of the NACM commented
Double Accolade For Southern Contracts SOUTHERN Contracts is thrilled to receive not one, but two awards for their performance over the past year.
Electrolux Professional have announced Southern Contracts as their Laundry Partner of the Year 2021 which is awarded to the top selling Partner of commercial laundry appliances across last year. Southern Contracts have also been awarded Electrolux Professional’s Special Achievement Award for 2021. This is bestowed upon the company with the highest national sales of their food and laundry professional products. To have been given these two awards is quite amazing when the whole of the country was in lockdown during this period, with hospitality, care homes, schools, cruise ships and holiday venues all closed to the outside world. Adam Elphinstone, MD of Southern Contracts, said: “We have a very long and special relationship with Electrolux Professional and are proud to work with their products for both provision, installation and servicing. As we continue to emerge from the last couple of years we look forward to an optimistic future and all our clients being able to fully open up their businesses in this bright new world ahead.”
Mark Rogers, Regional Business Manager for Electrolux Professional, added: “Electrolux Professional have dealt with Southern Contracts for over 30 years and during that time they have established themselves as always being one of our leading distributors. We have always found them to be a first class and professional partner.
“I have worked with them personally for over 4 years and can always rely on them to provide the right solution and fantastic after-care for any customer, from a wide variety of sectors, across the Marine environment through to Care Homes, Hotels and Schools. “Due to their many years of experience, they have a wide breadth of knowledge covering both the laundry and catering environments and although they are a company that can deal in a global marketplace, they still give the first-class friendly care of a family run business for both their remote and local customers.” For more information about products and services on offer, contact Southern Contract’s expert team of technical staff to provide guidance and advice through every aspect of your purchase and ongoing commitment to service, please telephone 01202 422100 or visit www.southerncontracts.co.uk
OMNE Signs Up Top Hospitality Consultant Leading strategic and creative agency OMNE is broadening its expertise spectrum by signing up top hospitality consultant Charli Garner.
Joining the award-winning OMNE team as Director of Hospitality, Charli has a wealth of expertise in the sector, formerly leading GAB Consultancy, experts in local marketing, PR and sales for the hospitality and leisure industry, with clients such as Pizza Express, Planet Organic and Mitchells and Butlers. OMNE is the strategic and creative partner to the world’s best food, beverage and hospitality brands, including McCain, Marston’s, Arla Foods and
Said Charli: “I am delighted to be joining OMNE, boosting their hospitality offering and working alongside such a strong team of proven experts.” OMNE Managing Director Chris Davies said: ”We warmly welcome Charli on board. Developing our services to operators and hospitality brands is an important part in the next phase of the agency’s development.” Michael Gividen, OMNE CEO stated: “Charli is a great hire for the agency, not least as her expertise in the operator space will create important, valuable insights for our existing manufacturer clients that supply the market.”
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Hubbard Advice On Keeping Your Ice Machine Clean 24
As summer gets into high gear the ice experts at Hubbard Systems highlight the importance of keeping your ice machine safe and hygienic with a schedule of regular preventative maintenance. Ice machines continually process water, which means they are at risk of becoming contaminated if not cleaned and maintained. High quality ice machines like the range from Scotsman include design features that help to keep them operating at peak efficiency. However, it is vital to institute a schedule of maintenance and cleaning on a daily, weekly and monthly basis as well as regular visits from trained service engineers. Ensuring staff are trained in how to use and maintain your ice machine is the foundation of maintaining ice hygiene. Regular training and refresher sessions should be scheduled to make sure staff knowledge remains fresh.
ICE MACHINE MAINTENANCE TIPS · The ice storage bin should be fully emptied and cleaned every couple of months. This will ensure that ice is kept in perfect condition until needed.. · The water filter cartridge should be replaced at least once a year, although depending on local water quality and usage levels this might need to be more frequent. · After cleaning either the storage bin or changing the filter, the fresh water system should be flushed through before use to remove any residual contaminants. · While a good quality water filter will dramatically reduce the build up of scale on the evaporator, if you have very hard water it may still occur. Removing scale from the evaporator will keep the ice being made as pure as possible. This is usually a job for the service engineer. · Check the evaporator for build up at the same time as you clean the storage bin. Ice with scale can look milky or cloudy. · The air filters can often be overlooked in maintenance schedules, but should be cleaned regularly to guarantee the machine’s cooling capacity is working at optimum efficiency.
· The scoop itself should be only stored in a tub of sanitiser between uses, not left on top of the machine or in the ice storage bin. · As well as this they should ensure that it is never contaminated by foreign bodies like bottle tops or labels. If glass enters the storage bin it’s vital that it is emptied and cleaned thoroughly.
LOOKING AFTER ULTRAVIOLET SANITISING SYSTEMS Ultraviolet sanitation systems have become increasingly common in ice machines since the pandemic. They provide an extra level of security by using the natural power of UV light to destroy viruses and bacteria, preventing the growth of mould, mildew, slime, and stopping odours The XSafe system is one of the key safety features fitted as standard on the Scotsman range of ice machines. Unlike many other UV systems it is capable of working throughout the machine, even in a storage bin filled with ice. Over time the effectiveness of the UV lightbulb reduces, and as the XSafe system runs constantly Hubbard Systems recommends getting it changed every 12 months. This will ensure the bulb and the XSafe system is always working at its full potential. Arranging for a qualified engineer to regularly service your ice machine can take a lot of the guesswork out of these regular maintenance tasks. The dealer or retailer who supplied the machine should be able to help, either by providing service themselves or by recommending a third party. If in doubt, Hubbard System’s sister company HTG Service can provide service for the full Scotsman range and most popular makes of ice machine. For specialist advice on looking after your ice machine, contact the ice experts at Hubbard Systems on 01473 350000. There are also a variety of specialist cleaning and maintenance guides which can be found in the downloads section at Scotsman-ice.co.uk.
· Correct handling technique is vital so ice reaches customers in peak hygienic condition. Make sure ice never gets touched with bare hands and is only removed with a scoop.
Hubbard Systems is the UK distributor for the market-leading Scotsman range of icemakers and the Friulinox range of refrigeration products, which are available via dealers nationwide. Hubbard Systems is part of HTG Trading Ltd. For more information and details of local stockists, call Hubbard Systems on 01473 350045, email firstname.lastname@example.org or visit www.scotsman-ice.co.uk
67% of UK’s hospitality staff say they have questioned tips on their payslip because they believed the amount was inaccurate, and 92% of staff believe there needs to be more transparency surrounding tips and how they are shared, according to new research from KAM media commissioned by TiPJAR, the UK-based hospitality fintech platform. The survey of more than 700 Brits shows a concerning lack of trust in contactless tipping in the hospitality industry with the majority of staff (84%) worrying they are not getting their fair share of credit/debit card tips and service charges. In addition, their concerns are likely exacerbated through experiencing malpractice with findings revealing two thirds (66%) of staff say they have knowingly had tips held back or had deductions taken from their tips, with almost three quarters (74%) of them claiming that they were never told the reasons for this. Lack of transparency is clearly an issue. With many workers relying on tipping to top up their income the government has unveiled plans to overhaul tipping practices. Also, with HMRC having recently changed their guidance it suggests they will start cracking down on businesses that don’t give 100% of tips to staff. Tipping fairness plays a significant role in influencing job retention, with 88% of staff saying that the fairness of the tip process influences where they work and how long they stay in a role. The industry is already facing huge labour shortages so staff retention should be top of mind. Ben Thomas CEO of TiPJAR says: “We need to recognise 21st-century tipping has transformed dramatically over the years and thus have staff’s concerns. Back when I was a
bartender a physical tip jar would be poured out on a table each night, manually counted and distributed amongst staff in front of us.” “In today’s cashless society, although more convenient, tips fall into a ‘black hole’ where staff simply have to trust that it has been fairly calculated by the time it appears on their pay slips at the end of the month. Both staff and customers really have no transparency or understanding of how tips are handled.” “Our research has shown strong sentiments that a fairer, more transparent tipping process will not only alleviate feelings of mistrust but improve satisfaction and retention for staff. TiPJAR was built to enable workers to have total ownership of their tips, so that when a customer decides to leave a tip – it goes directly to staff and doesn’t touch the business.” Staff aren't the only ones confused about cashless tips. In fact, 2 in 3 consumers don’t understand where tips go despite a large majority (87%) expressing concerns for where their card tips or service charges end up. Providing this transparency could increase tips as 43% of consumers say that knowing their tip goes directly to the staff would prompt them to leave one. Providing fairer tips could also improve footfall for businesses with 1 in 2 customers being more likely to visit a venue if they knew ‘non-cash’ tips were being shared fairly. For the full research findings check out the 'Non-cash tipping in hospitality - the customer and staff view report’ on TiPJAR at www.wearetipjar.com/insights/tipping-data/
ICE HANDLING TIPS
Over Two-Thirds of UK’s Hospitality Staff Don’t Trust They Are Paid Correct Tips
ELIS Provides Sustainable Alternative For Workwear, Linen and Laundry With businesses looking for ways to improve their sustainability, catering workwear, linen and laundry services provider, Elis UK, explains how its circular economy approach can help. Elis was the first company in its sector to announce its target of net zero emissions by 2045 and is one of only twelve companies selected to join the NHS Net Zero International Leadership Group. It uses a circular economy model to provide its customers with a more sustainable solution. Elis supplies workwear and linen on a rental basis, collecting used items and delivering laundered garments and linen on a schedule to meet the needs of the customer. In its circular economy approach, customers’ items are maintained, repaired, reused and redeployed in order to optimise their lifespan. Elis’s expertise and processes in its highly efficient industrial laundries help to minimize water, energy and cleaning product consumption to reduce the impact on the environment. The use of workwear maintained by Elis, rather than at home or using a traditional laundry, reduces CO2 emissions by up to 37% and water consumption by 48% (Source: EY). Based on the circular economy, Elis’s services increasingly enable customers to reduce their emissions.
Comments Elis UK marketing and customer experience manager, Paul Swift: “The circular economy is specifically designed to eliminate waste and pollution, circulating and sharing products and materials and regenerating nature. The Elis circular economy model, primarily through reducing the consumption of natural resources and keeping products in use, is a sustainable solution that addresses environmental issues. In 2021, the Group’s CO2 emissions per kg of delivered, laundered textiles were 19% lower than in 2010, which is testament to the efforts made over many years. Our mission is to make our customers’ lives easier and contribute to their success through a sustainable, responsible process.” As part of its commitment to net zero carbon emissions, Elis is undertaking a number of major initiatives, which will help to ensure that its customers receive services that leave an ever-smaller environmental footprint. These include continuing to improve the energy efficiency in its operations; constantly improving the vehicle fleet and delivery routes; optimising the product lifespan, optimising the choice of materials and expanding reuse and recycling of textiles. In three years, Elis UK has already reduced its CO2 emissions by 33% and its consumption of water per kilo of laundered linen by 23%. Elis UK has been certified over many years by the Carbon Trust for reductions in CO2 emissions and water usage.” For further information see uk.Elis.com or call free on 0808 1698265.
Chef's Buyer's Guide
Fylde Fresh and Fabulous Based in the heart of the Fylde countryside Fylde Fresh and Fabulous Ltd are a wellestablished family run business with over 30 years of history growing and processing potatoes. We are passionate about what we do. We grow, harvest, store, process and deliver fresh chips and potato products under the Triple F brand to customers the length and breadth of the country. We operate 24 hours a day 365 days a year. We are BRC AA accredited and Red Tractor approved, making us a reliable supplier to the foodservice industry.
POWERED BY POTATOES Fylde Fresh are committed to supporting the environment. We have our very own anaerobic digester which is uses all of the peelings generated from the potato process. This produces biogas which powers the site and the local community and produces a fertilizer for growing next years spuds.
Whitby Seafoods Founded back in 1985 by Graham Whittle, Whitby Seafoods are a buccaneering, privately owned, family business based in Whitby - a real place with a rich history as a fishing port. Graham founded the business with a quest to create ‘proper’ Scampi, using Langoustine tails responsibly sourced from the waters around the British Isles. This ‘quest for the best’ ethos remains, and we continue to be obsessed with top-notch seafood and remain market leaders in quality. We are the beacon brand for scampi and are the UK’s largest buyer and manufacturer of scampi. Simply put, we sell more scampi than anyone else anywhere else, with a whopping 1 million portions of Whitby Scampi being eaten by discerning seafood lovers each week! Being experts in what we do has enabled us to remain as the number 1 brand in foodservice since the company began. Whitby Scampi has become a famous
WHAT WE OFFER We provide national coverage, delivering our fresh potato products direct to your door via a network of distributors across the UK. We offer a number of fresh potato products from fresh chips to whole peel and quarter cuts. Our chilled products take all the hassle out of food preparation. Products can be delivered fresh daily. There’s no waste, prep time, labour cost or mess. All you need is chilled space. We aim to take the stress out of potato preparation. Why not contact us today for a free sample. Just email email@example.com and one of our sales team will be in touch directly to deal with your enquiry. FFF chips are now available to buy online from our website www.fyldefreshandfabulous.com. We are offering all Caterer Licensee readers a 10% discount off their first order. Simply quote discount code CLM22 on the website to take advantage of this offer. dish in pubs and restaurants throughout the land, gracing the very best menus as a signifier of discernment. To bring a touch of the seaside to your establishment, we offer free point of sale items including greaseproof, napkins and swingboards available with the purchase of our flagship Whitby Scampi. Not only is our point of sale wonderfully eye catching, but it’s also a signifier of quality to those looking for something delicious to eat. Our point of sale has been a firm favourite with many of our customers over the last 10 years. Here is what some have had to say: “Whitby branded POS where I am does work- I’m based opposite 1500 caravans so when it’s nice and they are sitting outside with the branded serving items it really does make a difference” “Having Whitby POS has helped promote our scampi sales dramatically. Presentation is key to encourage return business and for positive reviews with images too. The Whitby Scampi POS products help us achieve this.” If you want to hook into our point of sale, call 01947 606101 or email firstname.lastname@example.org with proof of purchase to claim.
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Chef's Buyer's Guide
Macduff - Wild About Shellfish Macduff’s wild-caught Hebridean Langoustines come from the pristine, rich waters of the Outer Hebrides, off the west coast of Scotland, where the warm flowing Gulf Stream meets the cool currents of the Arctic and Greenland Sea. Here, fishing boats depart for short one- to two day trips, ensuring only the freshest langoustines are landed. At the factory, langoustines are washed, size graded and carefully hand-packed. This state-of-the-art facility is equipped with an Advantec freezer, a high velocity air freezing
technology that allows the rapid and efficient freezing of langoustines within 25 minutes or less, locking in freshness. They are then hand-packed by our dedicated team, resulting in rich, vibrant-orange langoustines with a firm texture and uniquely sweet delicate flavour. Popular amongst chefs in fine dining restaurants, Macduff’s West Coast Hebridean Langoustines are a true shellfish delicacy. FOR MORE INFORMATION, CONTACT THE MACDUFF OFFICE NEAREST YOU: Mintlaw Sales Office: +44 (0) 1771 624000, email@example.com Windsor Sales Office: +44 (0) 1753 858 188, firstname.lastname@example.org
10 Years of Foodie Flavours
The Club – Food Procurement Made Simple create supply chains that work for you, reducing offgrid purchases, optimising your quality and commercial control.
for Vegans & Vegetarians, Glutenfree, Dairy-free, Egg-free, no added sugar and made in the UK.
They set out to bring professional, manufacturing grade natural flavourings to the home and small business market. Ten years on and Foodie Flavours have established their brand bringing high strength flavourings to serious foodies and small businesses across the UK and beyond.
Taste and aroma are the senses that define and help us recognize the things we love to eat and drink. Foodie Flavours’ professional quality natural flavourings are crafted by experienced flavourists using quality materials sourced from around the world. Consistent taste profiles are a must for food & drink producers and Foodie Flavours products are all manufactured to strict GFSI compliant quality standards. As well as ever popular Raspberry, Vanilla, Caramel and Orange - their extensive range includes a wonderful Rhubarb, Sweet Hazelnut & Chocolate, Passion Fruit, Ginger, Cinnamon, Chilli and many more. All are natural flavourings or extracts, suitable
Loved by Chef’s as great ‘kickers’ for their mouth-watering recipes. Valued by hospitality for their low cost in use and consistent flavour profiles. With sizes available to buy online in 15ml, 200ml, and 1 litre or more Foodie Flavours give a very flexible advantage to customers. Quick delivery from stock as well as samples and made-to-order flavours round out the service from this innovative company.
Insight – Our insights and the wealth of data at our disposal help you make the right decisions for your business.
What is The Club? We created The Club as an easy-to use procurement tool to deliver sustainable supply chain savings to a wide variety of businesses who buy food and drink. The Club champions cost reduction, optimises quality and service levels, and simplifies processes to effectively manage your organisation’s developing needs. Think of us as part of your team, without the cost, working in harmony with your business and helping it grow.
Foodie Flavours has built a reputation for quality, strength and friendly advice. Their flavourings are used in cooking, baking, confectionary, desserts, chocolate, fudge, ice cream, cocktails, beers, ciders, spirits, soft drinks, snack bars and much more.
What are the benefits?
Check out their website at www.foodieflavours.com not only for great natural flavourings, but also some great recipes and guides on how to use flavours.
Saves Time – We are always working in the background - so you don’t have to - ensuring you don’t overpay for your items.
Lower Costs – Rapidly accessed savings that drive benefit straight to your bottom line. Professionally negotiated and carefully managed, our team puts you ahead of the market.
Supply Chain Control – We work with you, to
Resources - Access to a team of procurement experts and a dedicated commercial manager to keep you up to date with the marketplace, review dashboards and supplier performance. Flexibility – You are unique, constantly growing and evolving. Regular reviews ensure the solutions in place are appropriate, for now and for the future. Tech – Powerful, efficient online ordering and reporting system, that can be accessed anywhere through your desktop, phone or tablet powered by Fourth. No Cash Outlay – We collect our fixed fee directly from suppliers, so you always know exactly what we earn. Peace of Mind – First class supply chains take time and expertise. Our team of procurement specialists have been creating sustainable supply chains that deliver savings and add value since 1998. Visit www.prestigetheclub.com or see the advert below.
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Coffee and Hot Beverages
Capitalising on the Growing Coffee Trend With demand for coffee in the UK continuing to grow, the ability to offer a quality coffee product can set a pub/bar or restaurant apart from the rest. Coffee has long been part of the social scene in the UK. According to Project Café UK 2021, the branded coffee shop sector was worth £3.06bn in revenue last year, with 9,159 outlets in operation. That means each outlet made more than £327,000, despite the impact of Coronavirus. In 2019, the figure was more than £390,000. What used to be mainly an after-dinner drink is now something to be enjoyed any time of day and as a social event – “let’s meet for coffee”. So, post pandemic it’s more important than ever to capitalise on this growing market. The good news is that both coffee and tea continue to see an increase in demand within the pub/bar and restaurant sector, with the Tetley Tea Report revealing that coffee is the third most popular drink in pubs, with tea coming in at sixth. The report’s findings highlight how coffee and tea have both seen an increase in consumption, largely as a result of breakfast becoming a more critical part of a pub’s offering. Pubco Wetherspoon has long since embraced this market, offering a broad breakfast menu, and pre-pandemic were selling upwards of 50 million hot beverages a year. As the landscape of British pubs and beer has seen a dramatic change, pubs have looked for and found innovative ways to ensure the market remains current and attractive to consumers, and by opening earlier in the morning pubs have reinvented themselves slightly, giving them more of a coffee shop atmosphere. Britain’s increasingly mobile workforce are often looking for a place outside the home/office to get some work done and setting up in a pub with WiFi can be an enticing idea for some. Pubs should see this growing demand as an oppor-
tunity to take advantage of a product that will bring in customers at times of the day that traditionally see low demand for alcoholic beverages. The opportunity to offer coffee in the morning and at lunchtime, combined with the low cost of production means that pubs can make the most of a product that should fit perfectly in their environment.
STANDING OUT Selling coffee successfully in a pub environment is only going to be possible if you take the option seriously, and that means well-trained staff, a visually appealing machines, and high-quality coffee. It means taking pride in your product and creating the right ambience. What coffee shops may have, which pubs often lack, is a bright, light-filled interior. However, with more pubs introducing comfortable seating and with many having the benefit of attractive gardens and outside seating, there are clearly ways of promoting any pub as a daytime coffee bar.
DIVERSE TASTES Pubs and bars do, however, face continuing challenges when it comes to the diverse tastes of consumers. They now need to cater to the ever-changing alcohol market, as well as those seeking out venues where they have a greater choice of non-alcoholic beverages. It is key for owners to meet consumer demand head-on, as failing to do so will see younger generations turn their back on them. It is important to constantly assess the market and understand the changing tastes of consumers. While it is difficult to know what the next five years will hold, the statistics indicate that the out-of-home hot beverage market remains growing one. With consumers’ growing desire to stay fit and healthy, the trend only looks set to gather pace. Ultimately, operators in the hospitality sector that can gauge rising consumer interest and subsequently cater for it will have the best chance of success.
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Cleaning and Hygiene
Mechline’s 5 Star FOGS Solution at The Landmark “Obviously the most important thing for us is that any FOGS system is compliant with regulations, meets industry standards and ensures we maintain the highest possible hygiene levels. We were also looking for something with a proven track record, that is efficient, cost-effective, long lasting and odour free! We were clear that any FOGS solution must also be easy to maintain and require minimal input from staff. After the design team reviewed available options, they agreed to proceed with Mechline’s proposed FOGS system which consisted of BioCeptor, GreasePak and Food Waste Strainers.”
The five-star Landmark Hotel opened its doors in 1899 and for the last 123 years has provided an oasis of luxury in central London - welcoming guests into their iconic Winter Garden, an eight-story courtyard covered by a glass roof. The Winter Garden Restaurant is just one of many dining areas in the Landmark which includes The Mirror Bar, Great Central Bar, Garden Terrace, plus private dining in the Empire Room, Grand Ballroom and Tower Suite – all of which are served by the main kitchen and its 62 strong brigade. Following a six-month refurbishment programme, the Landmark recently reopened its kitchen after a complete transformation of the layout, operations, facilities and equipment. The refurbishment was led by Executive Chef, Gary Klaner who worked closely with project managers Berkeley Projects. Gary’s objective was simple – a new kitchen with quality equipment to optimise efficiency, so his brigade could continue to achieve the exemplary culinary standards The Landmark is renowned for. A key consideration for Gary was the installation of a complete system to manage the Fats, Oils, Grease and Starches (FOGS) - a natural by-product of the foodservice industry which is strictly regulated. Gary shared what his priorities were when reviewing various FOGS management options:
Mechline’s BioCeptor system combines the power of GreasePak’s BBA approved, biological treatment solution and its naturally occurring, nonpathogenic bacteria, with the FOG Intercept and Treatment unit (F.I.T). The result is that drains are kept clear and free-flowing as FOGS are permanently degraded into smaller compounds so they cannot reform or solidify – providing the level of FOGS management performance Gary required. In addition, Mechline’s easy-to-use Food Waste Strainer, with its innovative basket design, helps to prevent food waste sediment getting into drains in the first place - and when used with the BioCeptor system can prolong intervals between servicing in comparison to a standalone grease trap. Oliver Tuff, Project Director at Berkeley Projects, commented: “After the complexity of striping out the existing facilities and the installation of a completely new kitchen Mechline’s products were very
easy to fit and the products themselves are very flexible. For example, the BioCeptors have universal fittings, which makes plumbing incredibly simple. There are no electrics to consider, which makes connection and placement much easier. After the products were installed the Mechline’s service team were a great help with the commissioning and helping with staff training programmes. In terms of costs, the systems represented great value to the client.” Six months on, Gary Klaner has been delighted with the decision to use Mechline’s products in their new kitchen as he explains: “The greatest compliment is that we don’t really have to be involved in any day-to-day process. The Mechline FOGS systems are in, working, and being well maintained. Our involvement is absolutely minimal. They’re discreet and just work efficiently in the background. I can’t praise Mechline’s service team enough; they were very attentive and had great engagement with the onsite team. It’s great to just have an odour free kitchen and clear drains!” Oliver concluded, “We’ve had great feedback from the team around Mechline’s whole end-toend service. We already recommend Mechline FOGS solutions with every confidence and will continue to do so with future clients.” Mechline’s experienced team are available to advise on the best solution to suit your requirements and can be contacted on 01908 261511 or via email on email@example.com See the advert on page 33 for details.
Cleaning and Hygiene
Hospital-Grade Air Purification Made Portable
Rensair is a specialist in portable air purification, protecting and enhancing lives through clean air. Our patented technology, which combines H13 HEPA filtration with germicidal UVC light, was originally developed to meet the strict standards of Scandinavian hospitals and is now trusted across all sectors. It is independently validated by scientific research laboratories, including Eurofins, Norconsult, and Oslo University Hospital. Rensair air purification units destroy a minimum of 99.97% of airborne viruses, including coronavirus, and meet all the standards recommended by the UK SAGE committee. A powerful fan ensures effective air circulation, cleaning up to 560m3 of air per hour. In a test to determine Rensair’s performance in reducing the concentration of MS2 bioaerosols as a proxy for SARS-CoV-2, a particle reduction rate of 99.99% was recorded in 30 minutes (Danish Technological Institute, March 2021). We collaborate with clients to develop the optimum
indoor air quality for meeting building requirements, as well as government recommendations for mitigating the risks of Covid transmission. We take into account floor plans, existing HVAC systems, occupancy rates and noise tolerance, before recommending a tailor-made solution based on our portable, modular units. Rensair has been included in Newsweek’s list of Best Infection Prevention Products 2021. To make the list, a selection committee evaluated the product against several criteria: effectiveness; safety; successful real-world implementation; the quality of research studies demonstrating the product's effectiveness; and the stability of the company (to support future implementations). Rensair’s mission is to provide clean air for every space and to help the hospitality industry get back on its feet after the pandemic. firstname.lastname@example.org +44 (0)20 3973 8927 www.rensair.com
Eliminate Odours and Sanitise Rooms
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15 minutes is all it takes to remove bacteria, viruses and unpleasant odours from indoor rooms and spaces. Don’t just mask bad smells, permanently eliminate them with the MAG Room Sanitiser. It’s safe, it’s sustainable, it requires no chemicals, plus it’s quicker and 3,000 times more effective than other cleaning methods. Hygienic indoor air quality is seen as an essential part of every business and we all have a responsibility to look after our staff, visitors, guests and clients. Monkeypox, Covid-19 and other airborne viruses will continue to come and go so regular air purification is important as nobody knows what the future holds. As well as sanitising the air and surfaces in a room, MAG’s sanitising machine guarantees to remove odours however strong including smoke, cooking, alcohol, body odour and incontinence. It’s used by care homes, hotels, pubs, restaurants and thousands of businesses in the UK and across the world. How does it work? Ozone is safely created and
destructed within your preferred time frame. Simply wheel the ozone generator into the room that needs sanitising, plug in the machine, start the cycle, leave the room and when you re-enter you will be pleasantly surprised by the extra fresh fragrance. It’s very simple, completely safe and free product demonstrations are available across the UK. Ask about our 5 star feedback and testimonials. Andrew Morgan, Managing Director of Morgan Care shares “Great sales experience with a pre-order demo and very efficient order & delivery service. Would have no hesitation in recommending MAG Ozone”. For more information contact MAG Ozone Ltd on 01353 883025 or email@example.com Did you know the MAG Group also provides commercial washing machines and tumble dryers? Find out more at www.maglaundryequipment.co.uk Visit www.maglaundryequipment.co.uk/ product/ozone-sanitation/mag-ozone-generator
Hospitality’s ‘Soft Power’ Is Key To Weathering Endemic Labour Shortage By Jennifer Johansson, founder and CEO of Placed App (www.placed-app.com) Another week, another story about the grim outlook for the hospitality sector, beleaguered by labour shortages and restaurant closures. Last month, Westminster City Council announced a £1m scheme to drive recruitment within London’s hospitality and tourism sectors. But are interventions like this substantial enough to address the engrained issues that lie at the heart of hospitality’s recruitment woes? Covid has seen hospitality businesses struggle more than twice as much as other industries to fill vacancies (ONS, 2021). This is, in part, exacerbated by Brexit but also as a result of negative perceptions regarding jobs in hospitality. Hybrid working, now widely the norm, is giving people an alternative to the hard slog of shift work demanded by industries such as hospitality and care work. With mental health issues being a particular feature of the pandemic, people desire employment that fosters better work-life balance, more flexibility and more well-being benefits from their employer. Consumers are being choosier in who they shop and work with – particularly in light of how badly some corporations have treated their customers or staff at times of great adversity. Candidates want to work for a socially responsible and caring employer. It is the strength of this ’soft power’ that will determine how well and effectively businesses can attract talent in these turbulent times. I’ve worked in the hospitality sector since I was 14 and I’ve always been curious about the industry’s UK’s recruitment problem. It’s a vibrant, sociable, exciting and creative industry in which to work if
where wait staff et al. can envisage a pathway towards sitting in the highest offices of an organisation one day, give or take the right attitude and training to support them on that journey. And of course businesses need to publicise all the compelling reasons why people should apply to work with them.
you’re a people person. In my native Sweden, if a graduate has ambitions to build a career in hospitality, no one challenges, belittles or judges this desire. They’re not considered to be over-qualified and the sector is not perceived as an unattractive one in which to enter. When it comes to growing professionally in nearly all sectors, one always starts off at the bottom and progression occurs with hard work and experience. Hospitality is no different in this respect. Yet the UK hospitality industry’s image ‘problem’ is preventing prospects from considering a longterm career in the sector and has, in some respects, contributed to the industry’s perpetual high-churn rate. When it comes to recruitment, the applicant now has the upper hand. This is not such a bad thing. The wielding of such power may force organisations, including those in high churn sectors, to innovate their propositions to attract personnel that will drive their success. Innovation rarely happens when one operates within their comfort zones. Covid and Brexit have definitely not given the hospitality industry an easy ride. There has never been a more opportune moment for an industry reset; where businesses in the sector may reappraise how they can draw in talent, not just through policies and operations that show themselves as responsible employers with wellbeing, work life balance and flexibility at the heart of their employee engagement schemes. There also needs to be a wider effort to position hospitality as a rewarding career route
Prior to starting my business, back when I was working for a luxury concierge service and talking to managers and owners of hospitality businesses every day, I saw how they were always recruiting for positions. It was hardly modern and completely misattuned to the way Gen Zedders consume information and look for work. Herein lies a problem to their recruitment strategy that is easily solvable if technology is employed and a more considered effort was made to show how they are appealing employers. Then there’s the cost of working in hospitality and the unshruggable belief that hospitality jobs pay poorly. Money is king, so the saying goes, and never has this been more apparent in a world where cost of living is rising exponentially. Yet the pandemic has revealed two things within us: firstly, a greater appreciation for the intangible things in life that money can’t buy and, secondly, an even greater intolerance for businesses and brands who fail to support the community in their greatest time of need. In a new values-driven world, it is the hospitality businesses that are able convey themselves as caring, responsible employers that will win the war for talent.
How Label Printers Keep Food Safety Standards High and Compliant expiry dates quickly and accurately, using thermal print technology without the need for inks or toners. Aaron Hopkinson, product and solutions manager for labelling at Brother UK, explains how technology is helping Portable label printers like the ones offered in Brother’s TD line of printers offer hyper-fast connectivity caterers and hospitality businesses to keep food safety stan- through a wireless platform without any extra clutter around the machine - perfect for food prep environments. dards high, while allowing kitchens to comply with new legMore kitchens are adopting labelling technology like our TD range following the introduction of Natasha’s Law. islation. But it’s true that they have a broader role to play in food safety. In October of 2021, the UK government changed the law surrounding how food allergens need to be labelled in certain instances for customers, meaning many caterers have had to adapt the way they do business. Natasha’s Law requires that pre-packaged for direct sale (PPDS) food be clearly labelled with information on all potential allergens present and made to stand out so a customer can tell at a glance what they’re about to eat. Businesses that fail to comply risk a £5,000 fine, alongside the reputational damage that a serious allergen incident could create. Brother has delivered tailored solutions for the food service and hospitality sectors for many years. Our label printers make it easy to create labels for compliant allergen content, ingredients, barcodes, branding, pricing and
In research we conducted in 2020, around 90% of businesses were still handwriting 'day-dot' labels as part of their stock rotation. This involves manually recording open dates and discard dates on colour-coded labels, with each colour denoting a day of the week to signal when it must be used by. It’s a process prone to human error, where an efficient labelling solution can reduce the likeliness of mistakes involved with monitoring food and keeping consumers safe. We’ve partnered with Nutritics, providing third party software to enhance user interfaces, making use of Nutritics database of more than 750,000 ingredients to manage recipe and menu information – helping staff to easily manage stock rotation and day-dot labelling. Learn more about how labelling technology can be used to boost food safety standards here: https://www.brother.co.uk/business-solutions/mobile-print-and-label/food-labelling
Let’s Put An End To Job-Hopping In Hospitality Hospitality faces an average of 30% employee turnover, which is double that of the UK average, according to a survey commissioned with YouGov, and this is set to increase. Along with the obvious reasons, such as Brexit and the search for better pay, an increasing number of individuals no longer see their careers as just a job, but a part of their lives that should give them a sense of meaning and purpose. Employees are trying more and more to prioritise their mental health by seeking a healthy work-life balance. If your company can satisfy the needs of your employees, they are more likely to stay with you. Here are five things you can do to stop your employees from job hopping:
1. OPPORTUNITY TO PROGRESS It’s always good to share your professional development strategy with your employees so that they have an idea of how they can progress in their role. Employees are more likely to be able to visualise their future with the business if they know how they can move up the career path, explore new roles, and increase their pay.
2. FLEXIBLE WORKING Although flexible working isn't always possible in the hospitality industry, showing you care about the work-life balance of your employees makes a big impact. Try sharing the shift rota with your employees weeks in advance so that they can plan their lives accordingly or make any requests to change their hours in good time.
3. TRAINING AND GROWTH Providing regular training sessions or workshops can be a great reason for someone to stay working at a company. Keeping your employees in the loop and expanding their skills not only works for them as they improve their skill set, but it also helps you have employees that are highly trained and knowledgeable in their profession.
4. COMPANY CULTURE Check in with team leaders and individuals to gauge what could be done better to improve the company culture such as organising socials, recognising progression and promoting those who deserve it.
5. MANAGEMENT STYLE Create a more personal management style by showing your employees that the door is always open for discussion. Not only will this help you realize if any issues need to be rectified, but it will help you find out whether someone is considering job-hopping in order to progress their career. This way you’ll be able to recognise the signs of someone who is losing interest and take action quickly. Get in touch with Placed App to advertise your roles and hire valuable, loyal, and long-term staff, at www.placed-app.com
Hospitality Technology Pizza: A Story As Old As Thyme 36
Step 3: Release the pizza. 7,000 names were quickly gathered meaning it was time to rock. Airship drip fed 7,000 ‘Release the Pizza’ emails over 7 hours, including a link to a ResDiary booking form inside. ResDiary, the booking platform, effortlessly facilitated booking across the opening 6 weeks.
Mission Mars, known for their Mancunian music venues Albert Hall, Albert’s Schloss, and their northern pizza brand Rudy’s, began their southern expansion by opening their first Rudy’s in London’s Soho last year. The first hurdle to their new venture; their fame hadn’t quite reached the south… yet. So, in order to get their name on the streets of London, they did what anyone would do: Give away 10,000 free pizzas. Here’s how they did it. Step 1: Speak to the people. Wireless Social, a WiFi super-power, helped Rudy’s use Facebook’s ‘look-a-like’ advertisement service in order to find new, potential Sohonian customers, based on their Manchester database. Step 2: Fill the bucket. Targeted ads reached potential Rudy’s lovers and offered the opportunity to grab a free pizza. These suitors were sent to an Airship form, so they could fill in their details to then be added to an Airship holding group, waiting to be contacted about their free pizza.
Within the first two hours of emails, 6,040 pizzas had been claimed with the first 3 days of trade being fully booked within 17 minutes. It went so well that Rudy’s decided to give away an additional 3,400 pizzas. Airship, Wireless Social and ResDiary created a flawless ecosystem that brought this project to life. Now, Rudy’s in Soho is livelier than ever and has truly made a mark on the capital. How do we know? Following the ‘Pizza for All’ campaign, the attendees were contacted and asked to leave a review through Feed It Back. The response was so positive that Rudy’s is now no. 26 on TripAdvisor for London Pizzerias. Book a demo at www.airship.co.uk or see the advert on the facing page.
Employees Working Longer To Keep Hospitality Afloat Hospitality employees are working around six hours a week longer than before the pandemic to keep pubs, restaurants and bars afloat in the current unprecedented staffing crisis, according to research from workforce management specialist Bizimply. Average hours worked per week have increased from 19 to 25, with employees in food-led businesses putting in an average of 28 hours while fine dining restaurants are typically asking staff to work 40+ hours a week. The figures are based on recent user data from hundreds of Bizimply customers in the UK and Ireland, equating to thousands of outlets and tens of thousands of employees, across pubs, bars, restaurants, hotels, cafés and fast food outlets. Bizimply CEO Conor Shaw said: “Employers are relying on goodwill from staff to work longer hours and keep their doors open to customers. In this competitive labour market, they need to be prepared to reward that
Technology for People’s Sake We’ve taken our knowledge and experience from working with the biggest names in the UK hospitality sector including Pizza Hut Restaurants, TGI Fridays and Bella Italia, to create a suite of customer experience products for small and medium-sized organisations that improves the guest journey. Our solutions are tailored to a hospitality business’s specific requirements, budget and time demands, plus they are scalable and built with future needs in mind. We’ve helped a lot of clients on their digital journey. We understand your business’s needs, which is why we’re a partner, not a supplier. Adactus is a people-first organisation. Our team is at the heart of our success. Everything we do is centred around people; whether that is how we operate as a business, or ensuring that the team is happy with a clear vision of the role they play in the future growth of the company or the development of our software and product offering. We ensure all products we develop meet people’s needs – from our clients’ needs to their customers’ needs.
commitment with improved pay and conditions, and a better work-life balance. “Using technology like ours to manage staff rotas and payroll can be a huge help. It frees up managers to spend more time front of house, helping their team members. “It also allows employers to give their staff earlier notice of their shifts, meaning they can plan their lives better. And, as payroll is automated, staff are paid accurately and promptly for any extra hours they work. The result is a happier, more motivated and loyal workforce.” Bizimply’s software helps hospitality businesses reduce the amount of time spent creating staff rotas and sorting out payroll. They estimate a time saving of up to six hours a week using their technology to draw up rotas, compared to using Excel or similar. For a free demonstration or more information: www.bizimply.com This includes our customer solutions product range – Intelligence, Reservations, Orders. Customer Intelligence – enables companies to become a customer-centric data-driven business with a CRM system that provides a single view of the customer and intelligent data analytics. Data is collated and organised from all customer touchpoints for a tailored customer experience, improved business development and much more. Customer Reservations – offers a business-adaptable service to ensure no sale is lost. Many customers want the certainty of a confirmed booking, and businesses are then able to better plan service and offer a more personalised welcome. Customer Orders – provides a range of restaurant/food service ordering features, including Order at Table, Waiter Service, Kiosk, Click and Collect, Delivery and Drivethru. This product helps businesses improve the consistency and quality of the customer experience offered. With thousands of hours work gone into creating these products, it is a powerful engine which will help increase sales and improve your customer experience. To find out more contact us: 01844 269090 adactus.co.uk firstname.lastname@example.org
Are You Missing Out On Event-Led Sales? But how do you make sure that your online travel business is top of the list for places to book the whole travel package when planning to attend an event or experience? As with so many ‘simple observations’ in life, achieving this is more complex than it might at first seem and that’s what puts many off. But the rewards are there and at Vibe we have many years of experience in successfully helping our clients use events to sell travel. Whether you want to sell travel for a Champion’s League football match, consumer conventions, major concerts, or even festivals, we have consolidated our knowledge down into the following recommendations. Only focus on events you have actual entrance tickets available to sell. This is very important, as the tickets are your ‘honey pot’. The minute you send someone away to another site to source the actual tickets they never come back.
Selling travel for concert-goers and sports event attendees shouldn’t be like moving heaven and earth says Simon Goddard from Vibe (www.vibe.travel) – and now is the perfect moment to take advantage of the recovery of public events When asked by journalists why he robbed banks the infamous bankrobber Willie Sutton responded “because that’s where the money is”. Likewise, too much time and money is wasted in travel trying to persuade people to visit places they don’t want to go to. Many of them already have made their mind up anyway and this is particularly the case for those travelling to a destination to experience an event such as a concert or sports match. There’s no need to move heaven and earth, why not just give them what they want? Like Willie, you should go where the money is. There’s never been a better moment to do this as pop stars finally restart the world tour schedule and with major sporting events – including the upcoming football World Cup in Qatar – reactivated for massive crowds with minimal COVID restrictions.
Which events should you sell? Smaller and more obscure events are often richer pickings for these types of campaigns. Just type in ‘Formula One weekend trip’ into Google and you ll see. Perhaps consider literary festivals on aristocratic estates, come-back concerts for old rock bands at venues with comfy seating, cookery courses in Tuscany with famous chefs, or lower league football or motor racing events? At the beginning of the booking flow keep the concept of what you are offering super simple and concrete: ultimately it is just a package to attend X event. By making it a package to do event X and Y and Z, you could make your offering ‘confused’ and ultimately put people off. Give the traveller total flexibility on the options they pick, they might not need a flight but value a hotel, or vice-versa. Don’t just stop at offering a flight and hotel, consider selling extras like the airport transfer or even insurance. Not only are these extra commissions for you, often the commissions are nearly as high as the flight or hotel. Ensure the traveller has the flexibility to amend the travel dates to either arrive early or stay on after the event. A lot of people want to take advantage of being in a city to explore it and take their time – but if you can’t offer them flexible dates they may want to go elsewhere. Consider too that they might want to stay in more than one hotel dur-
ing the trip. When sourcing the accommodation always explore options with your existing supplier partners first, for example taking advantage of allocations or a special deal just for the event. As with so much in digital marketing, the lead price is what gets you traffic and keeps people moving through the booking process. So offer the cheapest options for the tickets and all the other elements, allowing people to upgrade as they go through the booking flow. When marketing and selling the package really drive home, hard, the message that this really is a ‘complete package’: a one-off, one-stop affair. Video is a great way to sell anything but in particular travel. You need to make the most of it here by showing the potential traveller exactly what attending this event – and all the services you ll offer to get them there and back – is going to be like. Most people wanting to attend the event will start the process with an online search. Use SEO to drive them to a tailored event specific landing page, but make sure to use the right key-word combinations and parameters in your PPC campaigns, for instance cutting out those who are based in or near to the destination already. But don’t forget about your mailing lists and social media followers when promoting these packages, existing customers either might already be considering the event or could possibly be tempted to attend once they see your deals. Event-led packages are perfect fodder for ‘The Socials’. When it comes to the post-sale follow-up marketing / sales opportunities, then consider cross-selling them other activities or events that they can enjoy once in that destination, be that a bus tour or gastronomy experience or whatever the main local attractions are. On that note, in the post-sale process also explore the chance to sell ‘merch’ for the event in the booking flow too. Branded t-shirts, backstage passes, match programs, whatever – as long as it comes with a commission and the traveller would consider it relevant. But just like point number one, make sure you have the merch available to see – no sending people off to other sites!
Pop-Up for Profit! ‘Pop-up’ barbecue means paring back to folding gazebos and collapsible tables, two or three cool boxes with thermometers thrown in and a hand wash within easy walking distance. At all levels of operation, initial costs can be much lower, outdoor areas can still be multi-purpose and storage space is kept to a minimum. Spot the ‘deliberate’ mistake in the cartoon. BIG TIP: HSE don’t like cool boxes sitting on the ground, even with lids! Whilst Cinders gas barbecues fold flat for easy storage, the popular Classic TG160 model is capable of over 1000 burgers a day at a large event, - which must be the fastest pay-back on equipment ever! Made in Britain and with a two-year warranty for commercial use, the work-horse TG160 will also hum away in the corner of a beer garden with our flat griddle on one side and a couple of gastronorms on the other, to deskill and make life a little less fraught.
www.cindersbarbecues.co.uk Have a great summer and remember, POP-UP for EASIER PROFITS.
Smaller half sized models also available –
ILF Chairs - Seating with Wider Appeal www.ilfchairs.com
Their new online website offers both indoor and outdoor seating and table solutions. Divided into Contemporary seating, Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at your leisure. They have also now added a range of stock chairs and barstools. Most indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.
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Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholstery colours and wood frame colours. These products can also be supplied to customer specification, just ask for details. Enquiries can be sent to them directly from the website and they will reply within 24 hours. They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site. See the advert on page 40 for details.
Outdoor Leisure Marmax and South Causey Inn Marmax have been supplying a wide range of high-quality recycled plastic products to the South Causey Inn for over 10 years. Over the years Marmax have supplied South Causey Inn with numerous outdoor products including: Bistro Planters, Circular tables, Traditional seating, Sloper chairs, Heavy duty picnic benches and Harrogate table and chairs. In fact, there are very few establishments that are as great an endorsement of Marmax! The products come with a 25-year manufacturer’s guarantee and despite knowing they can pick up the phone and call Marmax with any issues, they have never done so. Sustainability is at the core of the South Causey Inn’s ethos and is particularly important to their customers.
With Marmax products all being made from 100% recycled HDPE plastic, they were the perfect partner to provide sustainable and durable furniture for the inn and its accommodation. Marmax Products are easy to clean to help stop the spread of germs as well as coming in assorted colours, the now black benches match the black windows and doors. South Causey Inn display the Marmax tags on their products and this has resulted in direct approaches to Marmax from their customers. Marmax plan to work with the South Causey Inn to develop new products for the hotel and restaurant market. Interested in working with us too? Contact Marmax using the contact form here: https://marmaxproducts.co.uk/contact/
There’s A Great Deal Going On At LeisureBench LeisureBench Limited is one of the UK’s leading suppliers and installers of commercial quality outdoor furniture, selected from manufacturers worldwide for strength. Longevity and excellent value for money. Now is the right time to buy, to take advantage of Summer Special offers on selected products across their extensive range, together with bulk buying incentives. Up to 15% discounts are currently available on Aframe and round picnic tables, polypropylene chairs, dining sets, made from a range of materials, Rattan furniture and much more. On top of this, there are different finance options available to help you buy.
If you act quickly, you can grab yourself a bargain. LeisureBench are now manufacturing their own recycled plastic furniture using 100% UK recycled plastic materials. The range includes benches and a wide variety of picnic tables in both ‘A’ Frame and 8 seat square designs. They will all be hard wearing, easy to maintain, and a strong powder coated underframe will guarantee them for 15 years. Customised and bespoke furniture is also available. You can see all the latest offers by logging into www.leisurebench.co.uk or emailing their dedicated sales team at email@example.com. Telephone 01949 862920.
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Outdoor Leisure These Are The Last Gazebos You Ever Need To Buy. At Least Not For 15 Years Or So Delivered in July 2010 and still giving our customers a lovely relaxing area providing sun and rain protection.
• UK’s only 100 Mph Stormproof Guaranteed Gazebo • 100% Waterproof Self Cleaning Canopy • 4 Sizes from 2.40m [ 7’ 10” ] x 2.40m [ 7’ 10” ] • Options - 40 colour choices & side screens • 5 Year Guarantee • Designed & Carefully Made in Yorkshire by Us Investing in high quality all weather protection gives you a fabulous rate of return [ paid for in less than 4 weeks ] - prices start at £1,915 ex vat WHITE PAVILION Hospitality Gazebos 01653 695 285
The New Inn, Tresco , Isles of Scilly • Sturdy & Strong - Good for 15+years years of service
www.whitepaviliongazebos.co.uk/pub-restaurant-hotelhospitality-gazebo See the advert on the facing page for details.
Keeping Food Hot? We Have All The Answers First of all, you will want one of our world beating Kanga boxes and a Carbon Heater. You can then keep food hot indefinitely and fully comply with HACCP regulations. Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices. The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity. Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!
Our range of Carbon heaters offers two voltage options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use. The big advantage of the Carbon Heaters they are absolutely fool proof just insert them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factory at 75 deg C. The Carbon Heater is very light at only 700 grammes and does not take up much room only being 10mm thick. Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C. Finally quick and easy to clean just wipe over with a damp cloth. Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www.clickonstore.net or www.kangaboxuk.com
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sPeCIal oFFer Buy 11 get 1 Free!
The Sausage Man - Authentic German Sausages Warmer climes and longer days are here, and a busy outdoor leisure season is taking off. Outdoor catering just wouldn’t be the same without the distinct aroma of sausages fresh from the grill, the scent of beechwood smoked frankfurters permeating the air is enough to get anyone’s tastebuds tingling! Charles Coleman, Sales Director at The Sausage Man says, “The hot dogs and sausages market is reported to grow by $13.03 bn over the next five years, progressing at a CAGR of over 3%.* Hot dogs represent a perfect, practical menu choice for a grab and go offer, a winner with customers; full of flavour and easy to eat on the go, they are also a convenient, speedy and simple to prepare product for operators, providing a good profit margin with the opportunity for add on sales.” Outdoor events provide a big draw for families and especially the younger generation, it’s worth noting what’s in favour with Generation Z, who will ultimately shape the future of the food industry. Sodexo** insights on the food habits of Gen Z reveals ‘alongside the demand for street food options, the trend for snacking shows no signs of abating among young foodies, with 23% of Generation Z saying they prefer quick grab and go meals, bowl food and sharing plates to a traditional sit
Monster Mesh is a leading events and construction branding company, specialising in supplying large format printed products. We specialise in large format full colour and dye sublimation printing for weather resistance, strength and durability. Our top-quality products match the service you should expect, and we supply direct to brand owners, event management, construction, and signage companies. We can provide a range of custom designed and printed products for HERAS fence covers, PVC and ACM Hoarding panels, PVC and mesh banners, and large scale scaffold wraps. We have been in operation for 4 years now, continually growing year on year thanks to both new and return clients. At Monster Mesh we agree that your brand needs to
down meal.’ Famed for their vast range of authentic, gourmet sausages, The Sausage Man supplies only the best quality produce to delight any selfrespecting foodie. Delight your customers with a variety of popular frankfurters – available in bumper packs of 10, The Sausage Man’s famous 25cm/150g Cheese Käsekrainer Frankfurters offer the perfect blend of beechwood smoked pork frankfurter and creamy Emmental cheese or try the depth and richness of the smoky Krakauer Bacon Frankfurter, beautifully smoked pork with added bacon delivers a wonderful texture and available in 25cm/150g or the generously sized 30cm/200g option. For those who like it spicy the 28cm/160g Chilli Beef Giant Frankfurter is studded with chilli flakes, imparting a warming heat without being too overpowering. To accommodate the sausages Brioche Jumbo Hot Dog Rolls are available along with a range of tasty sauces and sides. For the ultimate convenience and speed of service, all of the above sausages are supplied pre-cooked, frozen and are gluten free. *Research & Markets ‘Global Hot Dogs and Sausages Market 2021-2025’ **Sodexo ‘Understanding the impact of digitally-driven Gen Z on food habits’ 2021
To find out more about our products visit https://wholesale.sausageman.co.uk generate the right impact. Getting an eyecatching design is the most important when displaying your banner amongst others, so at Monster Mesh we offer a complete in-house design service. Most of the time this is a free service where our team of designers will take your logo and a brief sample of text to create your individual design. Throughout our years of experience in large format design, we have learnt several ways to produce the impression you desire. The majority of our products include free delivery and typical lead times are just 7 working days, with some products available through our 5-day express service. To find out more, please visit www.monster-mesh.co.uk.
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Top Engraver Supports Hospitality Moda, Where Outdoor Furniture Really Sector with Swift Service for Etched & Means Business Printed Table Numbers & QR Discs One of the UK’s most professional & technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry. The company has made a substantial investment in additional state of the art equipment and related software in order to produce a wide range of individually engraved & printed table numbers and discs. The numbers and discs enable customers to link to apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus. Although no longer a legal requirement to order remotely, this is something which the government is still actively encouraging and can improve table service through the reduction of queues. In addition to their engraved products, Brunel Engraving has teamed up with a number of UK based Mobile Ordering Platforms to develop full colour labels, these are supplied alongside each companies
developed app and are suitable for internal and external environments. “Working alongside App Developers and introducing the full colour range of products has really exceeded our expectations, the demand for our products has significantly increased despite the relaxing of Covid restrictions and are displayed all over the UK” said Tom Pycock, Sales Director of Brunel Engraving. “Our investment in additional equipment and software has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift service at a fair price”. In addition to rotary engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print. For further information please contact: 01275 871720 Emal: firstname.lastname@example.org Website: www.brunelengraving.co.uk
Inclusive Furniture Not long ago we noticed that in our local park there was adequate seating for the non-disabled but none for the wheelchair-user, the more we looked the more we saw a complete lack of effort in complying with regulations and laws specifically brought in to counter this ignorance and discrimination. We decide to act, our plan was: • Make our products both 'accessible & 'inclusive'. • Design furniture with the wheelchair-user in mind
• • • • • •
Unlocking the potential of your outdoor space can be a seriously good business move. Whether you need a place to close deals with clients, a second meeting room or a nineteenth hole par excellence, taking your work outside offers huge attractions. And as the UK’s leading luxury outdoor furniture brand, Moda is ideally placed to help turn your vision into reality. Having started out as a family-run company in 2014, Moda has quickly established a reputation for innovative furniture solutions with exceptional customer service. This has led to a growing demand for their services from an increasingly diverse client base, as a greater variety of commercial sectors have looked to transform their outdoor spaces.
can be customised - move them around your business areas, expand your collection, split them up or put them together to complement your changing commercial requirements.
SMART FURNITURE TO DRIVE BUSINESSES FORWARD With their all-weather materials and uncompromising build quality, Moda furniture collections are meticulously engineered to withstand the demands of the modern workplace - and the great British weather. Every item of luxury outdoor furniture is designed exclusively in-house. This allows Moda to offer a perfect balance of both style and substance that can be enjoyed all year round. What’s more, Moda’s market leading three-year commercial guarantee offers commercial clients peace of mind and their aftercare policy and maintenance packages reinforces their commitment to client satisfaction.
A TAILORED APPROACH With a dedicated Commercial team, Moda’s clients can choose from a vast collection of furniture sets to meet all business requirements.
UNIQUELY MODULAR, UNIQUELY MODA
Take the first step to maximising the use of your outdoor space. Talk to one of Moda’s Commercial Business Development Managers. Tel: 033 3363 7015, email: email@example.com or visit www.modafurnishings.co.uk/commercial
Your outdoor space can change from one day to the next, which is where Moda’s flexible modular systems really come into their own. All of their furniture ranges have a number of modular configurations that
Act within both the Disability Act and the Equality Act Provide quality products for non-disabled and disabled alike. Consider the elderly Make the products affordable Make rental to events an option Use sustainable products where possible We then thought we need to provide picnic benches and outdoor furniture for people who use wheelchairs. There is definitely a need for disabled, easy access outdoor furniture. All made robustly to take the knocks from wheelchairs and manufactured from sustainable wood from environmentally friendly sources. They also need
See the advert on the facing page for details.
to make the user feel inclusive.
WHY CARE HOMES? ...because not only is it their legal duty under the discrimination acts people who happen to use wheelchairs also happen to enjoy sitting outside in fine weather, they are also appreciated in public places as well as private homes & gardens and places where care is a first priority Peter Cubbin Inclusivefurniture.com firstname.lastname@example.org https://inclusivefurniture.com 07775717880
Claire House - The Wirral
At Inclusive Designs we believe in addressing the needs of disabled people as a first choice, not an afterthought. We manufacture outdoor furniture which is specifically adapted to accommodate wheelchair-users. This creates a more inclusive environment - for patients, carers and visitors alike- no longer stuck at the end of the table! We make a wide range of models to match your needs as well as matching them with traditional tables. Our heavy duty wooden picnic benches are suitable and fully treated for long-term outdoor use. All our stock is manufactured in the UK using red wood from sustainable sources. We are also the trusted suppliers to the National Trust and many local authorities. We offer free delivery to all parts of the UK.
Add A Taste of Sunshine to Your Barbecues level of heat, suitable for most palates, so the complex flavours don’t get lost or hidden by the chilli. Tasty, handcrafted and made in small batches in the UK using fresh ingredients only our highly versatile sauce is great for using as an ingredient for marinading etc. but also straight out the bottle as a dipping or pouring sauce. It’s a perfect accompaniment for any barbecued or grilled food. "Sun on a Beach” sauce from Spirit of Aloha 65 is just the thing to add that tropical, spicy, summer flavour to any meal. Inspired by and using many of the same all-natural ingredients as Spirit of Aloha 65’s tropical spirit, our sauce is made from roasted pineapples, ginger, and a handful of other tropical spices including scotch bonnet chilli to give it a comfortable
Vegan, gluten-free and all-natural, Aloha 65 “Sun on a Beach” must be tried. Try something out of the blue. For more information or a sample bottle please contact email@example.com
A Special Offer from Fenton Timber Fenton Timber was established in the late 1990’s by Jim Miller who sadly passed in 2007, since then the business has continued under the management of Alex Spencer, with Ade Tate overseeing manufacture… who were both staff members from the early days of the business. Fenton’s USP is delivering fully assembled, weather treated “ready to use” Picnic Benches/Tables and associated Garden Furniture to the License Trade, Schools and the Leisure Industry… all year round. Along with the License Trade, as COVID lockdown closed all of our customers, Fenton had a rollercoaster ride over 2020/2021, with no customers, then material shortages, then the roadmap out… but were still able to provide furniture to every customer we promised, by the advised times we promised. The benefits of purchasing from Fenton Timber is not just the fact we deliver all of our own goods, with our own transport and staff… but that we also guarantee
our goods and operate all year round. It might sound strange selling garden furniture during the winter! Aside from customers whom might have outdoor functions, Guy Fawkes/bonfire night… Christmas etc.. there are also unfortunate times whereby customers have been flooded and suffered losses, and we are there to assist getting them back up on their feet. As readers of the Caterer & Licensee – you can also take advantage of our current offer – 20% off RRP on Supreme and Octagonal Tables (while stocks last)… so call us free on 0800 085 6447.
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Products and Services
Are You Looking To Make Your Menus More Sustainable? Are you looking to make your menus more sustainable? We’re proud to present Grass 95 – a paper that is ecologically responsible without compromising on the print quality! Grass 95 is a new and exclusive grass-based paper from Online Paper. Give your customers a truly authentic experience by printing your menus, flyers and more on this unique paper. Made from 70% FSC wood pulp & 30% grass pulp, Grass 95 is recyclable, compostable and eco-friendly. It has a wonderful look and feel that will add credibility to environmentally conscious restaurants and businesses. With one side of the paper coated for inkjet printers and the reverse optimised for laser printers, Grass 95 is a fully versatile paper that can suit any restaurant or
office setup. Achieve fantastic prints with rich, crisp text and detailed images on any printer. You’re guaranteed to produce high quality results without the large costs and time-restraints of outsourcing your printing, keeping both sustainability and economics at the forefront. Don’t have a printer yet but thinking about bringing one into your business? As suppliers of Canon printers and ink, Online Paper can help get you set up. The team have a wealth of knowledge and can answer any questions on the world of paper and printing whilst finding you the best prices. Call Online Paper on 01892 771245 to discuss your requirements or request a free sample of Grass 95. You can also visit www.onlinepaper.co.uk to explore the whole range of products.
Going Waterless Could Cut Hospitality Sector Urinal Running Costs By More Than Half At The Same Time As Slashing CO2 Hospitality businesses could save over £1,200 on their annual water bills for every three urinals converted to waterless technology, at the same time as slashing CO2. The findings have been released by Smarti Environmental, the UK’s leading waterless urinal business, to coincide with Water Saving Week 2022 . The savings are possible with the installation of its newly launched eco-friendly Vortex triple seal valve (TSV), which has been designed to cut urinal water bills by over half, at the same time as dramatically lowering carbon footprints, eliminating bad urinal smells, blockages and eradicating the spread of infections caused by flushing urinals. The smart-tech, eco-friendly, retro-fit Vortex valve ends the need for water in urinals, saving on average 100,000 litres of clean water and 105kg CO2 per urinal, per year. It also prevents airborne infections caused by spray during flushing, which has been shown to spread 500,000 germs per inch, per flush, landing on skin, surfaces and clothing, spreading viruses including Covid-19, influenza and norovirus. The Vortex TSV, which fits 98% of all urinals, enables businesses to retain their existing urinal bowls while cutting annual running costs by over 50%, compared to conventional water-flush alternatives. Confirmed as the fastest flowing waterless urinal
solution on the market, the fully recyclable, British-manufactured, hygienic one-way multi valve system, traps all odours so that the foul drain smells become a thing of the past. No other waterless urinal technology is as effective. The Vortex valve also accelerates the flow of urine down into the drainpipe, and includes an eco-friendly bio-block enzyme ring and integrated bio-tablet tablet which breaks down uric acid and bio film proteins during use, preventing costly and damaging back-fill flooding and blocked pipes by making the urine PH neutral – a world first! Visit www.smartilimited.com or call 01392 311 202 for a no obligation washroom survey and quote. See the advert on page 3 for details.
Have Fun in the Sun with Smashed 0% AF Drynks
Drynks Unlimited produces Smashed which is Britain’s only 0% beer, lager and cider range. The summer BBQ season is the perfect time for hospitality venues to offer alcohol free drinks to customers. Our triple gold award-winning duo of 0% British ciders – Apple and Berry - offer refreshment and a quality experience that tastes just as good as an alcoholic cider. They have no added sugar so are much more drinkable than sweeter alcoholic alternatives. Our Smashed range of 0% beers, lagers and ciders can be enjoyed anytime, anywhere and perfect for summer drynking. We’ve had great customer feedback on our Smashed drinks at summer events as they offer a thirst quenching delicious alternative to booze. The hospitality sector is still playing catch on offering ranges of alcohol free drinks which appeal to consumers
Looking for Answers To The Ever-Increasing Prices of Electricity - BeerTech’ s SmartCellar Provides Some Good Answers To Reducing Cellar Cooling Costs The BeerTech SmartCellar is a retrofit device which is connected to the main cellar cooler system. The Smartcellar can then control it to offer savings of around £1,200 a year, while still maintaining the beer in the keg at the correct storage temperature. BeerTech have now installed this system into over 1,000 sites in the UK with many major brewers, pub companies, individual tenants and freehold sites over the past five years. Given the ongoing rises in electricity costs, this seems a more than interesting product. Beertech’ s SmartCellar will actually record the exact savings made at each site independently, as well as the reduction in carbon footprint. A free App. is simply downloaded to a phone, input with the cooler size on site, and the price paid per Kw. This then allows the device to measure the savings made at each premises individually. When next connected by Bluetooth, the phone will retrieve these savings and generate a report, which is
Introducing 8Track: A New UK Made Premium Spiced Rum Upbeat Spirits, a new independent drinks company based in Cornwall, introduced an exciting new spiced rum – with the launch of 8Track. The refreshing new spiced rum boasts a full flavour, smooth, zestful spirit – balanced with fresh citrus and warm spice – offering a premium, allnatural and high-quality product. Owing its name to the iconic 20th century eight-track recording kit used by artists ranging from the Beatles to David Bowie, 8Track was born from a shared love of music, togetherness, celebrating good times. 8Track is designed to be enjoyed served straight, on the rocks, with a quality mixer or as the base of a cocktail. Made from a base of fine Guyanese rum, the bespoke blend is infused with Seville oranges, vanilla, cloves, ginger and cinnamon to create a unique spirit that is already winning many fans. In its first 12 months of trading, 8Track is now served in over 700 bars and pubs and has won several awards, including a Gold at the recent London Spirits Competition. 8Track is showing its commitment to celebrating and supporting independent music by partnering grass-roots music festivals and venues and also by show-casing unsigned music artists in 8Track’s social media and through “8Track Presents” nights at music pubs from Cornwall to London and Manchester. Striving to do better for the planet, 8Track uses only lightweight recycled glass bottles (which are 100% recy-
clable) and is partnering with paper packaging pioneers, FlexiHex - to offer a sustainable packaging solution that’s plastic free. Standing out from the crowd, the fun-loving and exciting new rum is presented with a bold and bright label design – encapsulating its ‘good times’ philosophy. 8Track signature serves include:
Back to Black: In a tall glass, squeeze in the juice of half of a fresh lime. Drop two lime wedges into the glass and top with ice cubes. Pour in a double measure of 8Track and pour over cold cola. Stir with a barspoon and start sipping – with nonchalance. Twisted Fire Starter: Fill a tall glass with ice and add a measure or two of 8Track. Pour over ginger beer, stir with a barspoon and garnish with a twist of lime. Feel the heat. Night Fever: Fill a tall glass with ice cubes, followed by a measure of 8Track. Top-up with Mediterranean tonic and garnish with a slice of fresh orange. Guaranteed to keep you cool, on the hottest of dancefloors. 8Track is available nationwide in the UK through regional and national wholesalers including St. Austell Brewery, www.Masterofmalt.com www.eebria.com Inn-Express and Baby Bottles. 8Track has also recently won a listing with Nectar. Visit www.8Trackrum.co.uk for details.
who want to flex their drinking. Our insight shows that consumers want to be able to flex their drinking so offering a choice of drinks options makes good business sense. Our ambition was always to create a range of 0% beer, lagers and ciders which catered for everyone, whatever their tipple of choice. We use real beer, cider & lager as their base (5.2% ABV) to offer a genuine alternative allowing consumers to enjoy the “taste belief” that you are drinking the real thing. Alcohol free drinks are a positive purchase showing that you can have fun without drinking alcohol. This stepchange in messaging is vital if we are to grow the total market in the UK in the long term. For further information visit www.smasheddrynks.com or see the advert on page 7.
automatically stored on the phone, but is also sent by e-mail from within the App. for storing and saving. The system will also reduce Carbon emissions by around 1.5 – 2 tonnes per site per year. The carbon offset generated by the device is also worked out by the App., included in the report, and sent to the email address. BeerTech’s Smartcellar offers a payback period of around half that normally considered to be a good investment, with every penny saved counted by the device itself! www.beertechuk.com/smartcellar
The Quiz Platform That’s Defeating Cheats and Driving Footfall and Sales In Thousands Of Pubs The concept behind SpeedQuizzing was simple: an easy-to-use digital pub quiz platform and app that eliminates opportunities for players to cheat. But as the original smartphone quiz, SpeedQuizzing has not just had a resounding impact on defeating the quiz cheats – it’s transformed quiz nights in thousands of pubs and bars across the UK, driving footfall and sales. Speaking with SpeedQuizzing co-founder Alan Leach, it’s easy to understand why. “SpeedQuizzing games are designed to be fast-paced, entertaining and hassle-free, both for pub hosts and players alike,” says Leach. “Games are hosted in each venue via our platform using a laptop, and instead of using a pen and paper, players answer the questions in real-time through our app, which they download for free. There’s no need to keep score as that’s done automatically, and we’ve done our best to eliminate opportunities to cheat too, with our software making it easy to set time limits on how long
teams have to answer each question.” It's been cited as the saviour of pub quizzing by many publicans, including Mark Pinckney who runs The Deramore Arms in York. "From taking the faff out of preparing for and hosting quizzes, through to driving some of our biggest crowds of the week, SpeedQuizzing has transformed our pub quiz night.” Alan is proud of the role SpeedQuizzing plays in helping pubs and bars to thrive, with the company recently launching its first ever national advertising campaign, in partnership with TV’s Paul Sinha, aimed at helping more people to find their nearest smartphone pub quiz through SQFinder.com. It’s the only quiz provider to publicly promote individual events on behalf of pubs and bars, and its giant billboards advertising the site can currently be seen next to some of the UK’s busiest motorways. For more information, visit www.SpeedQuizzing.com or see the advert on page 2.
Commercial Kitchen Fit-Out
Kitchen Extract Hygiene – A Burning Issue One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork. This must be tackled, not only for the sake of hygiene, but also for fire prevention and compliance. Airborne fat, oil and grease is a natural by-product of even the healthiest diet. Carried in the steam that rises from cooking, grease and oil particles are drawn into the kitchen extract system to be vented away to the outside. As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork. Should a kitchen fire reach the extract ductwork, or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel, helping to spread the fire. The ductwork itself can also help to spread the fire,
acting as a chimney through which smoke and flames can travel, spreading the danger to the other parts of the building. To counter this potential fire risk, operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease. Compliance is also essential to ensure that you don’t compromise your buildings insurance. If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease, many insurers will now refuse to pay out on a claim. Ensuring legal compliance, a reduced risk of fire and greater hygiene in your kitchen are items which should always be on every maintenance menu. www.swiftclean.co.uk
Monitoring Device Reduces Oil Usage by Up to 52% in Whitbread Pubs Overspending and misuse of food oil is a pressing issue in the curren economic environment. Most restaurants change their oil either based on colour (when it goes dark/black, using single-use test strips and a simplistic colour chart) or schedule (twice a week – because it has always been done that way). The first approach relies on guesswork and subjectivity, and leaves businesses at risk of acrylamide build-up – a customer-harming, cancer-causing chemical. The second approach unnecessarily discards perfectly usable oil – a costly and unsustainable outcome, given that oil is one of the largest contributors to carbon footprints in commercial kitchens. Fortunately, there’s a third approach from Klipspringer, used by the likes of Five Guys, Wasabi,
McDonalds, Chopstix, and Whitbread to refine their frying process, conduct eco-friendly practices, and cut their oil usage by half. Interested? Enter Food Oil Monitors. By providing objective, easyto-read data, these oil testing devices remove all guesswork when it comes to changing your oil. This means…
• Significant reductions in oil usage and costs • Enhanced fried food quality and consistency • Greater sustainable practice • Assured customer safety • No more ongoing cost of test strips • Increased working life of oil amid rising prices Kitchen staff across almost all Whitbread venues now use the Food Oil Monitor for daily checks. Before, oil was changed prematurely, but since implementing Klipspringer’s digital solution nationwide, Whitbread have seen an average reduction in oil usage of around 30%, with some sites reporting savings of up to 52%. Does your restaurant, pub, or hotel kitchen still use a subjective oil monitoring system? Want to modernise your approach and reap the rewards? Contact our hospitality team: 01473 461 800 or see the advert on the back cover for details.
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Commercial Kitchen Fit-Out
Smeg Foodservice UK is Thrilled to Announce the Launch of its New ALFA43 Electronic Oven Range Smeg convection ovens represent the perfect solution for modern catering services, coffee shops, bakeries and supermarkets that require a compact oven with peak performance. Perfect for baking and reheating, from pastries and morning goods to sausage rolls and lunchtime pasties, it is the ideal compact solution for busy catering venues. The ALFA43 electronic oven range offers rapid and uniformed heat distribution for maximum speed and even baking. Features include a dual speed fan with humidification, multi-step cooking and the ALFA43XE1HDS model has a USB port for the upload and downloading of recipes via an app. The fast heat up and temperature recovery systems lower energy consumption and maintain stable cooking temperatures and the ovens’
large, triple-glazed door, with a middle glass to help keep external temperature low in accordance with regulation and help minimise heat loss. The Smeg electronic convection ovens are made with a full stainless-steel external construction and an enamelled internal cavity. The ovens capacity allows for 2/3 GN or 4 trays at 435 x 320mm. With outside dimensions of (W x D x H) 602 x 584 x 537mm, the ALFA43 ovens are compact and perfect for smaller kitchens whilst still maintaining top functionality and performance. Email firstname.lastname@example.org for further information.
New DrainMinor C (Combi Oven Pump) Creates Considerable Interest R-TEC Services & Innovation Ltd. (previously known as Rational Technical Services UK Ltd.) demonstrated its Combi Oven equipment to commercial kitchen operators at the recent HRC ExCel London Exhibition. On the stand was a working demo of a Rational Combi Oven and the New DrainMajor C (Combi Oven Pump) manufactured by partner Pump Technology Ltd. This proved a focal point for Combi Oven manufactures, installers, maintenance engineers and users alike. Potential users were shown a number of significant advantages that this combi oven drainage pump offered. Very noticeable when viewing the exhibition demonstration tank with its clear side window was the large, triangular, low-level float attached to the pump by a rigid arm, external to the pump casing. Because of the design of this float system the unit can cope with an exceptional quantity of grease, fat and food particles before the reliable start/stop operation of the pump is affected. The triangular low-level float also means that inlet heights can be just 70mm from base to centreline, giving the appropriate inlet requirement for wall or central island Combi Ovens.
The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement, especially considering the hot wastewater temperatures and potential grease which these units have to handle. It can be connected to multiple ovens or oven and sink combinations. Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet. This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated. It looks like the New DrainMinor C is a winner and will soon be featuring in combi oven installations everywhere.
Convotherm maxx pro – High Definition Innovations from Start to Finish The Welbilt brand Convotherm is once again setting new standards in the development of advanced, future-oriented products. Introducing Convotherm maxx pro, a new generation of combi steamers. This premium class device impresses with innovations and technologies such as a 10” TFT HiRes glass touch display with scroll function, automatic cooking and triple glazing of the oven door for improved energy consumption.
THE NEW CONVOTHERM PHILOSOPHY – INTELLIGENTSIMPLICITY From the outset, the Convotherm maxx pro is well thought-out. Innovations that are suitable for daily work in professional kitchens and lead to more efficiency and productivity as well as profitability, can be found throughout the entire device. A further benefit is the ease of use of all hardware, functions and software on all levels of the Convotherm maxx pro. This approach follows the Convotherm philosophy IntelligentSimplicity. This term unites the combination of intelligence and simplicity in all areas, in other words, solving complex requirements as simply and efficiently as possible, which also positively impacts usage, service and operating costs.
HIGH DEFINITION FOR PRODUCT QUALITY, COOKING PROCESSES AND EFFICIENCY True to the motto IntelligentSimplicity, four Functional Management features developed by Convotherm, support optimal work in the Convotherm maxx pro and thus always ensure the best results: • Climate Management: In the Convotherm maxx pro, the unique, closed system with Natural Smart Climate™, a custom-fit cooking climate can be set for each product to ensure perfect cooking and baking results. In addition, energy efficiency has been improved by up to 10 % compared to the previous product. • Quality Management: A multitude of innovative functions help cooking and baking professionals to always achieve the best product quality. Smart sensors, particularly well-conceived routing using AirFlow Management as well as an intelligent, customised program-controlled interplay of steam, hot air and time ensure optimum quality for every item to be cooked and baked. • Production Management: Perfectly matched intelligent functions ensure that operating the Convotherm maxx pro is always simple and clear, even with the most complex processes. These include Press&Go, which guarantees automatic cooking with the touch of a finger, an integrated baking and cook book that can be viewed at the touch of a button, and TrayView, which is helpful for mixed loads on a rolling basis. • Cleaning Management: The Convotherm maxx pro boasts optimal cleanliness. The fully automatic, multi-stage and environmentally friendly cleaning system is even approved for unattended operation. Since users never have direct contact with the cleaning agent, gloves are not required for use. What’s more, the innovative HygieniCare package provides extra hygiene in the kitchen.
options with which the Convotherm maxx pro is available: • The smart ConvoSmoke makes the Convotherm maxx pro the perfect smoking oven, suitable for all catering concepts that smoke themselves without requiring additional space in the kitchen. Both hot and cold smoking is easy with ConvoSmoke. • With ConvoGrill, the new Convotherm maxx pro enables you to achieve perfect grilling results every time without the need for an additional rotary grill. Simply select Press&Go, choose your chosen cooking profile for your grilled foods and the oven will produce consistent, quality results every time. Thanks to ConvoGrill’s patented grease management system which uses a sensor-controlled, intelligent pump system to separate excess grease from other cooking juices, operators can now reduce waste, be more environmentally friendly and save time on their waste management procedures. • The intuitive ConvoServe makes cooking stress-free. Meals can be prepared in advance and will be ready to serve just as the guests arrive. ConvoServe is particularly suitable for large quantities, buffets, plate banquets or à la carte services. The combination of sophisticated technical functions for the perfect regeneration and finishing of meals with tailormade accessory solutions, make ConvoServe a unique solution that perfectly understands how to make demanding things simple. IntelligentSimplicity at its best. • The future of cooking and baking is fully automatic, and with the Convotherm maxx pro ConvoSense, it’s already here. With its artificial intelligence and cutting-edge sensor technology, the innovative ConvoSense opens up completely new perspectives in food preparation. Maximum efficiency and reliability can be achieved while at the same time being cost-effective by conserving resources.
THE WHOLE WORLD OF BAKING The Convotherm maxx pro family also includes BAKE, which combines traditional baking knowledge with the modern functions of the combi steamer. Fresh baked goods, snacks and small dishes of the highest quality can be made in the Convotherm maxx pro BAKE. The Rise&Ready fermentation profiles are perfectly designed for producing baked goods, and the multi-level baking function BakePro, guarantees the best rise for small baked goods, with an optimal crumb and shine. Optimised suction panels as well as baking trays and accessories in the baker’s size of the Convotherm maxx pro meet the demanding requirements of the bakery trade.
THE SMART WORLD OF COOKING WITH KITCHENCONNECT®, THE CLOUD-BASED NETWORK SOLUTION With the innovative and future-oriented networking solution from Welbilt, it is possible to keep an overview at all times with the Convotherm maxx pro and kitchenconnect®. Data and information can be accessed in real time from anywhere in the world using the cloud based kitchenconnect®. Processes can be analysed, evaluated or rescheduled, and asset efficiency and menu management can be controlled on the screen.
THE CONVOWORLD: CONVOSMOKE For further information please visit – CONVOGRILL – CONVOSERVE – www.convotherm.com or see the advert on the CONVOSENSE previous page. The catering industry is diverse; as are the various
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Heating Solutions Cutting The Costs Of Being More Sustainable For restaurants, cafes & bars, provision of hot water with its regular peaks in demand is a business critical resource. But servicing high temperature water demands, throughout the day consumes almost 20% of the total energy used by the business which has ramifications in terms of cost and generation of carbon emissions. To counter emissions and rising energy costs, attention is turning to the installation of air source heat pumps (ASHP) rather than traditional gas-based water heaters. Under the right circumstances, such as new builds with a high level of insulation, ASHPs represent an efficient way to significantly reduce energy demands and carbon emissions. However, commercial hot water (DHW) applications using ASHP are going to be complex and, compared to gas-fired alternatives, are going to have higher up-front costs. Through a combination of ASHP and an electric water heater however, Adveco can address many of the complexities associated with integrating ASHP into new
buildings. A typical three heat pump specified system can be reduced to two immediately through the addition of an electric water heater which is used to top up the preheat supplied by the heat pumps. This combination enables systems to be sized down by as much as half, delivering immediate capital savings. A 50 kW electric boiler can, for example, cost less than a tenth of the price of an equivalent 50kW heat pump and you immediately reduce the physical size of the system and the embodied carbon. Additionally, the system provides built-in redundancy should there ever be a failure. Balancing a hybrid electric system is key to ensuring efficient operation, and Adveco specialises in creating bespoke applications and controls to assure water heating remains consistent, whilst reducing energy demands and building emissions. www.adveco.co
AHTIDAIKIN Heat Recovery Solutions • ENERGY PRICING IS AT HISTORICALLY HIGH LEVELS • CHOOSE AHT/DAIKIN AS YOUR STRATEGIC PARTNER • PREPARE FOR THE CHANGING COST OF ENERGY AHT/DAIKIN have leading edge energy saving solutions including fully heat recovered technology.
AHT/DAIKIN provide low GWP, high efficiency products. The lowest GWP in the market (R290).
Our refrigeration systems can be used to power instore heating.
AHT Cooling Systems (UK) Ltd
Drastically reducing energy usage and providing up to 95% of all heating.
Email - email@example.com
Phone - +44 1280 826 600
Scott Willis Designs Scott Willis Designs (SWD) is a new and innovative interior design business which specialises in design, build and fit out of licensed premises. With particular expertise in Audio, Lighting and AV design, its owner and principle, Scott Willis, has nearly 20 years of experience in this sector having worked extensively across the UK and Ireland on commercial and private designs and installations, many of which feature in award winning venues. In the short time it has been established, SWD has already advised on numerous signature developments and redevelopments.
INTERIOR DESIGN This can range from a simple space plan layout with or without fabric or materials selection, through to the most detailed design package incorporating full workshop drawings. We use the newest and most innovative CAD software and produce complete concept boards, colour studies and detailed proposals for suppli-
Design and Refit
ers, tradesmen & tender returns.
DESIGN, BUILD & FITOUT Exactly as described and more commonly referred to as “Turn Key”. We provide the designs and involve the client at every stage of the process. Ensuring our clients are completely happy with the overall concept is absolutely fundamental to us. We then tender the project to a number of tried and tested contractors, provide you, the client, with an overall fit out package price including project management.
PRO AUDIO, LIGHTING & AV SYSTEMS Having supplied and installed all sizes and scales of PA systems - from the largest nightclub systems, to the smallest, best value domestic systems. We have the experience and expertise to advise you on all the options available and offer some of the best pricing within the industry. From supplying a flat screen for your Bar, an audio system for your Hotel or a Lighting system for your Nightclub, you’ll be catered for on a 1 to 1 basis. Visit www.scottwillisdesigns.com for further information.
Make Your Business Stand Out with Mr Wood’s Fossils Edinburgh’s famous fossil shop was founded in 1987 by fossil hunter Stan Wood. Matt Dale began as manager before buying the business in 2006. Over the years, the business has forged an international reputation for quality and value, and Matt travels widely to carefully select stock from all over the world. While the shop has a wide-ranging customer base, from the collector to the fascinated tourist, it also helps museums and universities source display specimens and handling collections. Fossils and minerals can be beautiful natural objects, a combination of aesthetic and curiosity factors making for appealing decorative pieces. There’s the age, for one thing. Fifty million year old fish, meteorites as old as the planet – a sense of perspective to accompany
the natural beauty. The iconic spiral shells of ammonites, rich, earthy tones of slabs of fossil wood, or the framed tooth of a giant shark or dinosaur – something a little different and a memorable talking point. These aren’t manufactured products, of course. Every example is a unique individual, and it can be a very subjective appeal, which means it’s always worth taking a closer look and choosing carefully. It can take a while to make your way around the shop, in the city’s historic Grassmarket in the Old Town. If you can’t make it there in person, there’s a website with a good range of the smaller lines to explore, and you can always contact the shop to ask about other possibilities. 0131 220 1344 / www.mrwoodsfossils.co.uk
The Dorchester, London - Contents for Auction
For those who love exceptional luxury set around the finest lighting, furniture and interiors, June 21 – 22nd in London offers up a pivotal moment in the buyer’s calendar. Picture the regal surroundings of The Dorchester Hotel set against the beautiful backdrop of Hyde Park where for two vibrant days more than 2,000 amazing pieces emanating from this renowned five-star international hotel, offer themselves up for auction. The auction takes place at the hotel on June 21 and 22nd, 2022 commencing at 10.30am each day. online bidding will also be available via a live webcast. The sale catalogue may be downloaded at https://bit.ly/3LyRmn4
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Design and Refit
The Dorchester Prepares To Auction Off Pre-Renovation Contents One of London's most legendary hotels is set to auction more than 2,000 items next month, as part of a huge phased renovation project. Located in the heart of Mayfair and overlooking Hyde Park, The Dorchester will be selling furnishings, artworks and accessories all reflecting its breath-taking grandeur. As part of a two-day sale spearheaded by hospitality auctioneer Pro Auction, buyers will be able to acquire the trappings of a five-star lifestyle as The Dorchester embarks on a significant renovation. The Dorch, as it's affectionately known, will auction off its treasures for the very first time. The auction will cover every aspect of furniture in each room, including couches, lamps, carpets, chandeliers, and draperies, as well as writing desks, televisions, headboards, and other decorative accessories. Of course, there are offerings for the more practical buyer: cushy ottomans upholstered in velvet and silk and trimmed with fringe, marble-topped coffee tables, along with the contents of the bar and promenade designed by renowned architect and designer Thierry Despont. Furniture and fittings from the world famous Promenade and the legendary bar will feature in the sale in addition to signed prints by HRH the Prince of Wales, Derek Rangecroft and Heidi Koenig. Luxury Italian lighting and chandeliers from Laudarte and Barovier & Toso will be auctioned, and there will be fine furniture by Restall Brown and others. With a history dating back to 1931, The Dorchester consistently made a positive impression on royalties, A-list celebrities and those with a taste for the finer
things in life. This will be the largest scale renovation at The Dorchester since 1989 and will start with the entrance to the hotel, The Promenade and The Bar at The Dorchester, as well as two guest floors, with this work to be complete by September 2022. As part of the hotel's commitment to providing guests with unrivalled facilities and services. the two most prestigious names in design have been appointed to enhance all guest rooms and public areas and integrate the latest innovations whilst honouring the building's architectural heritage as one of London's most revered landmarks. Pierre-Yves Rochon will redesign the hotel entrance, The Promenade, and the new guest rooms and suites, while Martin Brudnizki Design Studio will redesign the bar. The Dorchester remains open throughout the renovation, with afternoon tea served in the spectacular Orchid Room and a Mediterranean concept for The Dorchester Rooftop throughout summer. The Grill, Alain Ducasse and China Tang all remain open as normal, as will The Dorchester Spa, the hotel’s ballroom, the Penthouse & Pavilion and the Chef’s Table. Simon Rose of Pro Auction said: "This major renovation project for the hotel brings with it the opportunity to purchase a piece of the hotel's history at auction as the owners pave the way for a new chapter for The Dorchester." The auction takes place at the hotel on June 21 and 22nd, 2022 commencing at 10.30am each day. Online bidding will also be available via a live webcast. The sale catalogue may be downloaded at https://bit.ly/3LyRmn4
The Fine Bedding Company
As a fourth generation British business our family of innovators have spent more than 100 years pioneering bedding, better for people, business and the planet. We have been using trailblazing technology throughout the era’s, from delivering durability for cruise-liner mattresses’ in 1912, to creating our carbon-neutral factory in 2000. Our united purpose is and has always been, to create and deliver a better night’s sleep for your guests. Sustainability is the heart of our business and a continuous thread throughout the whole process. From responsible sourcing of eco-friendly materials, our award-winning eco-factory where manufacturing is powered by 100% renewable energy, right down to our 100% recyclable packaging. Our Vegan Down range is the perfect solution for hote-
liers who want high end luxury without compromising their environmental credentials. This range looks, feels and replicates natural down in a more environmentally friendly way. The Vegan Down’s design creates a sumptuous down like layer of superfine fibres which are encased in sustainably sourced 100% BCI cotton, the sewn through cassette construction traps air for warmth, volume and breathability, it’s washable, hypoallergenic and the microfibres are manufactured from GRS Certified recycled PET plastic bottles. Today, our production practices are modelled on the BCorp framework as we work towards certification, demonstrating our unwavering commitment to ethical and environmentally friendly production for a better tomorrow. www.finebeddinghotels.co.uk
Prevent Dine & Dash with CardsSafe
The CardsSafe system is designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab, which means it is the ideal deterrent for anyone contemplating walking out of your establishment without paying. CardsSafe works with the hospitality industry to assist with bar tabs which undoubtedly help to increase profits. Young’s pubs, Hilton Hotels, and many independent and chain restaurants and pubs have been using CardsSafe for many years. The system helps to increase the bottom line by eliminating dine & dash while fighting card fraud simultaneously. “The CardsSafe system is great for servicing cus-
tomers who enjoy our outside areas.” Deborah Steel, the Director of the Deers Hut in Liphook in Hampshire. Increasing profit and reducing walkouts, CardsSafe offers many benefits to its customers. No wonder over 5000 major brands and independents in the UK trust CardsSafe. CardsSafe virtually eliminates walkouts because it retains bank cards and allows secure tab keeping. Rather than insisting on advance payment, businesses can keep tabs and up-sell while doing so. CardsSafe technology eliminates the temptation or opportunism. CardsSafe is affordable and pays for itself. Each unit, which contains ten card drawers, can be hired for just £9.99 per month. Each hire comes with customer service troubleshooting, free replacement keys, and additional units can be added at any time. The question is, can you afford not to consider CardsSafe as a part of your business? Sign up to CardsSafe here https://cardssafe.com/account/create-account Or call 0845 500 1040
Design and Refit
Castelan Commercial Services Set the Standards We caught up with Rob Jackson, from Castelan Commercial Services to ask what have been the key drivers to Castelan’s success in hospitality restoration after Covid. "Our Commercial Division works on many projects across the UK- helping our hotel clients and working tirelessly together to provide cover in social care with the following services -
1) 2) 3) 4) 5)
Carpet/hard floor cleaning Upholstery cleaning Bath tub restoration Re-Upholstery service Environmental cleaning
“During the COVID crisis we expanded our cleaning services to include carpet & upholstery cleaning, re-upholstery services, mattress cleaning, bedroom deep cleaning (environmental) and bath tub restoration. Not only did we offer greener, safer cleaning products, but we found we were really effective at doing the work -and being competitive at doing this was a bonus." If you need any assistance with the restoration of your fixed assets or have any questions around restoration ideas, please contact Rob Jackson who will be happy to help. Contact Email: firstname.lastname@example.org M 07787 847 353 or T 0330 024 0433
Demand for Hospitality Furniture Outstrips Supply for Many in the Industry The ever increasing need to differentiate and refresh hospitality interiors has led to shortages of outdoor furniture and extended lead times on anything made to order. All sizes of business from local pubs to large hotel chains are feeling the pinch, and having to pay a premium for any available models they can find that fit their concept. These are challenging times for suppliers too, as managing director of the market leading Contract Furniture Group, Richard Bellamy, confirms: “Timber, fabrics, plastics, transport – you name a cost and it’s gone through the roof. Our margins have always been thin, so trying to find ways to keep our prices down is tough – especially when our customers rely on us being the most cost-effective supplier around. “We’ve seen demand skyrocket in the last couple of years, while many of our competitors have struggled to keep up. The market consolidation has seen us grow, but also limited buyers’ options – which has subse-
quently put further pressure on supply chains and the cycle continues. Luckily for us we work exclusively with a number of European manufacturers, so our lead times have not been as badly affected as others. We’re seeing some pretty big players having to quote over fourteen weeks to get bespoke upholstered seating, which is just far too long for most people. I’m not saying we can return to the three or four weeks we used to work to, but happily we’re nowhere near those kinds of delays.” With the summer upon us and the need for outdoor furniture imminent, it seems inevitable that there will be a clammer for different ways to kit out new spaces or replace damaged items. Forward planning for furnishings has never been so business critical for the hospitality industry. Thankfully there are still contract furniture suppliers out there agile enough to deliver when the unexpected occurs and we need solutions fast. See www.contractfurniture.co.uk or the advert on this page.
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Design and Refit
Get The Ultimate In Hard-Wearing Style with Fully Upholstered Dining Chairs
Wood, metal or faux leather are often the go-to choices for hardwearing contract furniture. However, fully upholstered dining chairs can be as durable as they are stylish and comfortable in your hospitality setting. Trent Furniture’s ever-popular Sorrento Chair is available in a choice of fabrics, including the muted tones of Autumn, an attractive tartan-inspired check. With its solid hardwood frame, Crib 5 upholstery and FR ‘NonSag’ foam, this easy-to-clean chair creates a warm and welcoming atmosphere for diners, while being able to withstand the rigours of a busy pub or restaurant setting. Another great option for creating an elegant dining space is the
Lifeforms Design Lifeforms Design provide a full range of interior and architectural design services across the hospitality, leisure, retail and commercial industries. Whether big or small, every project is given the same dedication and commitment so as to provide our clients with the desired results. Our approach is creative and flexible - clients return to us because we take the time to understand them and can realise their vision.
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Our creative interior designs for bars and restaurants provide spaces that stimulate, invigorate and engage users. With years of experience and projects covering bars, cafés and restaurants, through to bespoke interiors for retail outlets and office spaces, we are the right people for the job. We are able to create inspired design solutions to make your business stand out from the crowd.
Abbruzzo Chair, which is also available in a great choice of fabrics. With its scroll top back and dark wood legs, this contract grade chair will allow diners to enjoy meals in comfort for many years to come. The contract grade quality your venue needs is surprisingly cost-effective, with the Sorrento range starting from just £43.90 and Abbruzzo available from only £53.90. To find out more about Trent Furniture’s fantastic range of fully upholstered dining chairs please call 0116 2989 854 or fill in the enquiry form at www.trentfurniture.co.uk From concept to completion, being unique isn’t easy in a world dominated by visual influence. Having worked for 20 years creating environments for people to engage with, now more than ever it is important to create something that appeals to all the senses. The rise in social media has created a setting where design makes up people’s everyday life, often to the point of not realising it. Our job is to deliver such design aspirations whilst ensuring the original brief is adhered to. Experience gained allows us to direct ideas using an understanding of how a unit can feel day to day. Numbers of covers, quality of materials, furniture, lighting, acoustics are just some of the aspects which need to be considered to ensure the end product does more than look good on an Instagram post, although one should never underestimate how important that is as well! See the advert on the facing page or visit www.lifeforms-design.com
Design and Refit
The Changing World Of Hospitality Interiors By Nicola Ball, Associate Interior Designer at KKA (https://kka.studio) The world of hospitality interiors is changing. Heineken announced last week that they would be spending up to £40 million on pub upgrades, in a bid to maintain commercial success in an increasingly competitive and diversifying landscape. The pandemic has taught businesses the combination of agility and robust contingency plans have proven priceless. Across the architecture industry we have seen client briefs change at a moment’s notice. Hospitality spaces that were designed for short-term stays were hosting guests for longer periods due to the demands of self-isolation, and thus, weren’t meeting their demands – albeit in the most unprecedented of circumstances. However, we’ve demonstrated the ability to respond with the nimbleness required to adapt when needed. But, with the resurgence of hospitality in full flow – and a summer of maximum capacity events around the corner – it’s timely to consider how hospitality briefs have changed during this turbulent period.
When designing interiors for hospitality venues near airports, major sporting or music venues, the brief is targeted towards guests staying for a short period. These spaces are perfect for the business professional working away from home, those away on a long weekend, and any others looking for ‘quick-fix’ accommodation that can fulfil their needs.
The differences between the two styles of venue are deeply considered, and for a venue to change to meet the demands of the other, they must be very flexible. During the last two years a number of hospitality venues have been faced with this challenge. The Courtyard by Marriot at London City Airport had to deal with this first hand, with KKAI having to alter its interior plans to meet the demands of longer-term guests having to complete isolation periods after international travel, rather than a quick stop-over. The venue altered its approach to lighting, check-in, food and beverage offering and finishes, in order to quickly meet the demands of its guests.
These venues provide a different experience from longer stay spaces, from the lighting, check-in or food and beverage offering.
Now, with summer round the corner, international travel becoming easier and a full calendar of maximum capacity events taking place, have the considerations of future briefs changed?
Lighting in these spaces is much lower and atmospheric with softer, delicate furnishings that bring an extra layer of comfort to guests. Check-in services are typically automated, coupled with the ability to order convenient room-service, minimising contact with staff so they can get to their workplace, event, or destination more efficiently.
Through delivering the Hilton Garden Inn at Silverstone, KKAI have found first hand that there is still a demand for short term hospitality, with the associated considerations. However, certain aspects are being reconsidered.
When comparing design of longer-term stays, there is a large disparity in guests’ needs. In longer stay spaces furnishings and finishes have improved durability, meaning they have an extended lifespan and quality doesn’t deteriorate from overuse. Also, lighting is set to ‘task lighting’, meaning it is brighter and replicates everyday life at home, rather than atmospheric lighting that can lead to over-relaxation. As expected, the food and beverage offering is different too. Rather than ‘quick-fix’ meals, guests are offered holistic menus and partner with local suppliers to offer different dining experiences.
Second Clearance Showroom
On-trend products available to you six days a week! If you are someone that loves a bargain, take a trip down to our second outlet showroom in Clacton, to get inspired for your next interior project. Up to 80% off on popular styles and fabulous home décor pieces. With new lines, added every week and available to you whilst stock lasts; discover popular ranges like the Sylvia velvet kitchen stool (£70), and its eyecatching silhouette – helping to elevate your kitchen island to the next level. Or consider the Malmros dining chair in black (£57), with its padded faux leather seat and curved
Scandi style - it’s easy to see why this is the first choice for customers looking to revamp their dining table. However, if you are someone that is simply after soft furnishings and home accessories, our Clacton second outlet has that covered too. Add a funky element to your living room with our collection of rugs, coat hangers and more. Or create that high-end, ambient feel in your dining space with our lighting range - from pendants and floor lamps to table and wall lights. Whether you’re into Industrial, Mid Century,
Wellness is now at the forefront of every design decision. These spaces need to be inviting for guests who are apprehensive about returning to large crowds again. As such, maximum capacities have been reassessed, with management teams including a certain amount of flex within elaborate contingency plans. Also, finishes – across all spaces – are more durable. Due to increased cleaning, antimicrobial fabrics and materials are favoured. Although we can be excited about returning to original briefs that made hospitality venues a place of escapism, it is important that operators learn from the experience of the last two years and evolve with it – not doing so could have disastrous implications for the hospitality industry.
Scandinavian or Contemporary styles, the Clacton second clearance showroom is open 6 days a week and offers on-trend pieces - from chairs and stools to lighting, sofas, and tables - it’s simple to design a life you love with Cult! *Please note: The products in our Clacton showroom are largely discounted as they may be a customer return, ex-display model, refurbished or have visible marks (i.e small dent or scratch). However, all are complete and in good condition but cannot be sold as new. Want to take a look? Visit our outlet: Unit 1 Brunel Road Gorse Lane Industrial Estate Clacton on Sea Essex CO15 4QW Opening times: Monday - Friday: 8:30am - 5pm Saturday: 10am - 3pm Or call us: 01255879896 See the advert below for further details.
Property and Professional
Capify - We're Here to Support Your Hospitality Business For almost 15 years, Capify has worked closely with the hospitality sector, providing business owners with much-needed funding. We’ve been there through some difficult times – like the 2008 recession and Covid-19, and have continued to lend even when the banks have said no.
• Purchasing extra food and drink • Hiring additional staff • Purchasing new catering equipment Our flexibility means we will try and look beyond your credit history when assessing your application and instead, we will consider whether your business has the potential to deliver solid and sustained growth.
We’ve recently conducted a Business Confidence Survey and found that cash flow and cash reserves are key concerns for business owners across the UK. Over half of those who responded also said they lack confidence in their existing banking partners to meet any future borrowing needs.
If you’d like to find out how much finance you qualify for, visit www.capify.co.uk/hospitality-fund
We’re proud to have created an accessible business loan which is both quick and easy to apply for, and, once approved, the funds can be paid out in as little as 24 hours.
You’ll be taken to Capify’s website, where you can get a no-obligation quote within minutes. You’ll also be able to find out more information about the business loan and the unique and straightforward repayments.
The finance can be used for any business purpose, whether that’s:
To find out more visit www.capify.co.uk/hospitality-fund or call us on 0800 151 0980 to speak to one of our specialist finance sale team.
• Managing short-term cash flow issues
Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed.
With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business. David will also be on hand to give you extra (and this can be without any extra charge) support through our Sprowts4Mentoring system, to analyse, every single week, your business performance figures … giving you weekly analysis and concise reports, with appropriate guidance, to optimise your business’s Sales, Profitability and Staff Management.
the labour usage in your business. And YES … Covid19 changed a lot of things. We need to learn from those things! Right now we are experiencing massive increases in the cost of the raw materials that we buy … both Food and Drink. We will take that fully into consideration. When was the last time that you fully and meticulously costed out and priced correctly, every dish on your menu … both Food and Drinks? Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.
PROFITABILITY & OPERATIONS
Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.
Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.
The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising
We have a very good record in helping Hospitality business owners to implement processes that improve how they manage their people, which in turn benefits the owners as well as the Team Members themselves.
We can help you to manage ‘difficult’ people situations, to improve your operational planning, to recruit, train and manage your team better, creating a more productive, pleasant and ‘’retaining’’ working environment.
MARKETING We will help you build a workable, planned Marketing Strategy. We don’t do fancy, posh or expensive … we just recommend what our experience says will actually work for your business. It’s no longer enough to rely on word-of-mouth and repeat business. You need to employ a wealth of skills in a number of areas to ensure that your Marketing is attracting new customers and engaging with existing customers. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’. If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.
T H E W E S T C O U N T RY S P E C I A L I S T S
CHARLTON HORETHORNE, DORSET
• Stunning Country Inn Providing 10 Luxurious Boutique Letting Bedrooms • Character Main Bar, Dining Room, Snug & Restaurant/Function Room • Stunning Terrace, Raised Beer Garden, Outside Kitchen & Large Car Park • Beautiful Detached 2 Bed Owner’s Cottage with Private Lawn, Patio & Deck • Incredibly Successful & WellEstablished Business
• ‘Cottage Style’ Freehouse in South Devon Estuary Village • 2 Character Refurbished Trading Areas with 1 Bedroom Owners Accomm • One Bedroom Letting Studio • Large Outside Trading Area with Sheltered Seating & Farm Shop • A Thriving ‘Free of Tie’ Pub Business held on an Affordable Rent
HATCH BEAUCHAMP, SOMERSET
• Impressive Detached Tudor Style Property in Fabulous Location • Long Established, Well Appointed Licenced Restaurant with Outside Seating • Commercial kitchen with Prep Area and Wash Up Room • Exceptional Self-Contained 4 Double Bed Accommodation • Private Parking for 4 Cars and Outbuildings
• Well Established & Successful Restaurant in the Heart of Dartmouth • Dining Area with Spectacular Panoramic Window with Harbour & Estuary Views • 3/4 Bedroom Apartment – Could be Used for Holiday Letting/Staff/Owners • Highly Profitable Business, Ideal for ‘Owner Operator’ Couple • Must be Seen to be Appreciated – Retirement Sale
DEVON COUNTRY VILLAGE
Licensed Thai Restaurant
Highly Visible Landmark Restaurant
Set In Around 2 ½ Acres
High Street Trading Position
Two Dining/Restaurant Areas 100+
Character Restaurant Areas (94+)
Restaurant Areas (40+)
External Seating 50+ & Car Park
Al Fresco Seating For 120+ & Car Park
Commercial Catering Kitchen
Purpose Built & Equipped
Exceptional Business Opportunity
Impressive Turnkey Opportunity
Significant Turnover & Gross Profit
Well Renowned Country Village Inn
Licensed Restaurant/Tea Room/Takeaway
Exceptional High Turnover Free of Tie Inn Bar & Dining Areas (140) Trade Gardens & Patio Ares (64) 6 Double Bedroom (2 Ensuite) Owners Accom. Sought After Free of Tie Leasehold
Day Time Only Café & Restaurant
Net Profits In Excess Of £100,000 Trading Day Time Only Spacious 4/5 Bed Apart & Parking Outstanding Business Opportunity
Excellent Reputation With Much Potential 30 Covers & Commercial Kitchen Self Contained 2 BedOwner's Accom. Quality Business In Sought After Town
• Long Established Licenced Café/Bistro in Superb Trading Location • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade
• Stunning Ground Floor Lock Up Restaurant • Elegant & Informal Fine Dining Restaurant Beautifully Refurbished Throughout • Quietly Trading to Suit Current Owner/Operators • Fully Equipped Commercial Kitchen and Ancillary Spaces • Turnkey Operation Held on a 999 Year Lease
• Fabulous Waterfront Inn with Views Over the South Devon Coastline • Large Open Plan Traditional Trading Area, Commercial Kitchen & Ancillaries • Outside Trade Patio Area & Balcony with Coastal Views • 1 Bed Owners Apartment with Sea Views & Secondary Managers Flat • 4 Letting Rooms on the Top Floor 3 with Spectacular Sea Views
• Substantial, Completely Refurbished 18th Century Coaching Inn • 2 Spacious, Character Trading Areas (54+ covers) • 5 Superior En-Suite Letting Rooms & Very Well Presented 3 Bed Private Accomm • Outside Courtyard Trading Area, Car Park & Skittle Alley • Stunning Property and Business, Must be Seen
DEVON COUNTRY VILLAGE
EAST DEVON COAST
Beautifully Restored Country Village Inn
Attractive Licensed Restaurant
Substantial Former Farmhouse
8 Quality Ensuite Letting Bedrooms
Busy Prime Trading Location
Refurbished To High Standard
Lovely Restaurant Areas (65+)
Restaurant Seating 42+
Flexible Business & Home Opportunity
Al Fresco Seating Area (76)
Well Equipped Catering Kitchen
Offering 6 Individual Bedrooms
Strong Turnover & Profits
Deliberately Restricted Opening Hours
Sauna, Hot Tub, Gardens & Private Parking
THINKING OF SELLING? CALL FOR A FREE VALUATION
01392 201262 www.stonesmith.co.uk