CLH News #246 August/September 2022

Page 1


Chef's Buyers Guide

Pages 30-31

Spirits, Mixers and Cocktails

Pages 32-35

Outdoor Leisure

Page 36

Editor's Viewpoint

Products and Services

Pages 37-41

Kitchen Equipment & Fit Out

Pages 42-47

Design and Refit

Pages 48-49

Property and Professional



“Rocketing” Energy Costs Putting Hospitality Jobs & Businesses at Risk, Leaders Warn As operating costs continue to surge, putting up to 250,000 sector jobs and one in five hospitality businesses at risk several of the UK’s leading hospitality bodies have signed an open letter calling on the Government to urgently intervene.

least 300%, the letter sets out the urgent need for the Government and the Conservative leadership contenders to outline a comprehensive support package for the sector.

The letter was addressed to Prime Minister Boris Johnson, Chancellor Nadhim Zahawi and Business Secretary Kwasi Kwarteng and signed by representatives from UK Hospitality, the British Beer and Pub Association, Night Time Industries Association, the British Institute of Innkeeping and the Music Venue Trust, and highlights, “rocketing energy prices becoming a matter of existential emergency.”

The letter comes just one year after the government launched its hospitality recovery strategy, which envisaged pubs and restaurants helping to reinvigorate local economies, however, only one in three hospitality businesses are reporting a profit, according to a recent survey by the British Beer and Pub Association (BBPA). Energy bill increases of up to 150% are the main reason for declining turnover and almost 50% have had to reduce opening hours to avoid closure.

With hospitality operators facing average annual bill increases in the region of at



CLH News

Editor's Viewpoint

Aug/Sep 2022

As the battle intensifies between Conservative leadership candidates Rishi Sunak and Liz Truss to become our next Prime Minister, we once again lead with a stark warning to the government of the crisis facing the hospitality and licensed on trade.


Peter Adams

The hospitality sector is, for want of a better phrase, “overtaxed”. It is also a significant contributor to the economy. It continues to be the U.K.’s third largest employer, and generates billions to the Treasury. Hence it does, in my opinion, deserve “special treatment”.

While I am no “leading economist” I have been around long enough to know that you cannot tax your way out of a recession or borrow your way out of debt. The decision to lockdown the entire economy during the pandemic will go down as one of the most ludicrous (in my opinion) in modern history and we are now paying a very high price. And that high price is? Inflation! This is how one of the world’s greatest economists Thomas Sowell describes inflation: “One of the biggest taxes is one that is not even called a tax — inflation. When the government spends money that it creates, it is transferring part of the value of your money to themselves.” He also went on to say “It is hard to imagine a more stupid or more dangerous way of making decisions than by putting those decisions in the hands of people who pay no price for being wrong”. The entire economy/public is overtaxed and the hospitality and licensed on trade is particularly overtaxed. I have seen nothing from either candidate which remotely touches on how they intend to get U.K.’s third largest employer back on track.

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I have heard candidates say that they intend to cut taxation, particularly candidate Liz Truss. But the devil is in the detail. What taxes are going to be cut?

Peter Adams

Almost 1,000 licensed premises closed in the 2nd quarter of this year. The report which appears on page 6 is not thankfully all doom and gloom. There were the same amount of new openings, but this is in spite of the current economic climate and certainly not due to any assistance from the government.

David Bartlett Guy Stephenson

We are seeing here in Bournemouth new operators opening in the town centre, from leading high-end brasseries to smaller independent bars and restaurants. The optimism is there, operators are certainly prepared to take a gamble and invest. Just imagine how prosperous and profitable the sector would be, how much revenue it would raise, how many staff it would employ, if the government saw common sense and gave the sector some tax breaks.

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


So I hope the letter trade bodies have sent to leadership candidates will provide clarification – exactly what taxes do you intend to cut? Once again I would ask the favour - we are trying to maximise our advertisers reach as much as possible, without them would not be possible to run CLH NEWS, so please do follow us on Twitter, and encourage as many people you know in the trade to subscribe to our digital issue. Further details can be seen at



PRODUCTION & WEB ADMIN Charlene Fox Published by

“Rocketing” Energy Costs Putting Hospitality Jobs & Businesses at Risk, Leaders Warn Aug/Sep 2022

EXTRA COSTS OF UP TO £60,000 BY THE END OF THE YEAR In July a report revealed that the number of pubs in England and Wales had fallen to the lowest level on record, with 7,000 having closed since 2012. There are fears that the impact of the energy crisis will be worse than impact Covid lockdown had, with some venues predicting extra costs of up to £60,000 by the end of the year. Furthermore, there is growing concern among businesses that the longterm effects will have an even greater impact on a sector still recovering from lockdowns and supply chain challenges. Nine in 10 business owners said they did not expect energy prices to return to last year's levels within the next 12 months. In response, 83 per cent said they had either previously cut staff to tackle the rising prices, or were considering making redundancies, or reducing staff hours to cope. The BBPA has separately written to Conservative Party leadership hopefuls Liz Truss and Rishi Sunak to insist they convene a summit with business leaders to save pubs and other hospitality venues from closure should they become Prime Minister, calling for the summit to be convened ‘at the earliest opportunity’ to ensure there is a plan for tackling the cost of doing business and a long-term strategy in place for hospitality.


“We need urgent action from the Government to save businesses and jobs in communities across the country, but we also need a long-term plan to ensure the health of the hospitality sector so it can continue to support the economic and social fabric of our country.” Kate Nicholls, Chief Executive of UK Hospitality said: “Hundreds of hospitality businesses across the country are staring into an abyss of closure and possible failure, leading to thousands of job losses; so it’s now or never for Government help and support if this vital sector is to survive the extraordinary threats pushing much of it to the very brink of existence.”

VENUES FIGHTING FOR SURVIVAL Mark Davyd, CEO of Music Venue Trust said: “After two incredibly diffi-

Michael Kill, CEO NTIA said: “The Government cannot continue to understate the escalating crisis within the energy sector, the contraction of energy suppliers is compromising the free markets primary purpose of generating competitive rates and service levels. Limited competition has resulted in energy tariffs that are already unsustainable, and without the Government’s intervention, businesses who have survived the pandemic, supported by public funding, will face further uncertainty, and in many cases, permanent closure.”

“DROWNING UNDER THE WEIGHT OF RISING COSTS” Steve Alton, CEO of the British Institute of Innkeeping said: “The majority of our members are single site operators, running small, independent businesses at the heart of their communities. Without urgent action from Government, these vital spaces for social connection, supporting local jobs, supply chains and community groups, will drown under the weight of the rising cost of doing business. In many cases, the impact on their businesses is now worse than that of the pandemic, which has already left them with average debts of £40k per pub. The stark reality of the challenges now facing them cannot be underestimated. Government must act now to ensure we don’t lose these essential local community hubs forever.” Brian Perkins, President, Budweiser Brewing Group UK&I said: “Like many businesses across the brewing and hospitality sectors, we are facing severe economic headwinds. Today’s ONS figures highlight the need for further Government support and clarity on plans to ease these pressures. Beer brings significant value to the UK economy as well as providing employment opportunities, but we are facing challenges in the form of commodity prices and beer tax. To continue driving forward our shared prosperity and producing the UK’s most sustainable beers, we are asking Government to look ahead. Businesses need ample time to structure policies and schemes for the longer-term, as well as incentives to invest in sustainability – to help protect our industry, our people and our planet.” Neil Manhas, General Manager, UK and Chief Financial Officer, Europe, Pizza Hut UK & Europe said: “Surging energy prices, rising food costs, and geopolitical uncertainty continue to hammer the UK economy. And as we


hit double-digit inflation, today’s (August 16) figures are just another stark reminder of how this is impacting business as usual. For hospitality, the pressure is even higher. With an endemic labour shortage crisis, supply chain disruption, and skyrocketing price rises across food, fuel, and utility supply chains – inflation is impairing the industry’s road to recovery.

“ACHIEVING GROWTH” KEY TO RECOVERY We know the key to resolving our economic difficulties is achieving growth, and hospitality is instrumental to this. Yet, amid such a backdrop, our industry needs to hear from our next prime minister about how they plan to tackle the cost-of-living crisis and prioritise business protection. For our sector, this includes lowering VAT for hospitality back to 12.5%, so businesses like ours can continue to deliver on our promise to generate jobs and look after our communities.” Viv Watts, cofounder of a small UK business, AGO Hotels and international property investor said: “Figures out today showing UK inflation has hit 10.1% is more unwelcome news for the hospitality industry. This increase comes at the same time as rising energy costs, tightening of cashflow and a challenging labour market. Up until now, to maintain competitive pricing, businesses have absorbed inflationary pressures rather than increase their prices for consumers. However, as costs are escalating faster than they have in three decades, businesses will now have no option other than to pass these on. Now more than ever the sector needs a reduction in VAT, that many have called for, this will allow relief and will help to balance some of the pressures.”


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Chief Executive of the British Beer and Pub Association, Emma McClarkin said: “Our sector hangs in the balance, rising energy bills are crippling pubs across the country with only one in three turning a profit and that figure only likely to worsen as winter approaches. The situation is dire, what we are experiencing now is arguably worse than the pandemic because we are receiving absolutely no relief on out-of-control energy costs.

cult years where venues have had to fight for simple survival, it would be an extraordinary outcome to see them closed and permanently lost because of an energy market that is completely out of control and not fit for purpose. The Government must act to create a genuinely functioning market for energy services that can deliver supply at a reasonable cost or step in to create an affordable supply for businesses”.



CLH News

Alfresco Dining Rules to be Made Permanent Next Year 4

CLH News

Aug/Sep 2022

“Making al fresco dining a permanent fixture on our high streets is part of our plan to level up communities and create vibrant places people want to live and work.”

The government's relaxation of “alfresco rules” making it easier and cheaper for hospitality operators to get pavement licences are to be extended and made permanent next spring, the government has announced.

UKHospitality Chief Executive Kate Nicholls said:

Regulations were relaxed to make it easier for pubs, bars, and restaurants to obtain licenses to serve food and drink on pavements and pedestrianised areas during the pandemic.

“Any help that the struggling hospitality sector gets right now is gratefully received, and making pavement licences permanent is hugely positive, offering potentially business-saving opportunities to hundreds of pubs, bars, restaurants and cafes.

This was due to end in September but has now been extended, allowing businesses to continue to offer these services while the government works towards making the changes permanent in the Levelling Up and Regeneration Bill.

“Vital in enabling businesses to trade during the pandemic when they might otherwise have been forced to close or restrict their opening hours, these licences can now benefit town and city centres by helping local economies recover faster, contributing to levelling up.

Greg Clark, secretary of state for Levelling Up, Housing and Communities, said:

“Pavement licences also highlighted the hospitality industry’s ingenuity and creativity during Covid, as many venues invested heavily to develop fun, innovative outdoor spaces. Those farsighted businesses can now look forward to maximising the return on those investments.”

“We want to see bustling town centres across the country and that’s why the changes we made to licensing rules will become permanent.

Hospitality Sector Sees Increase in “Distressed Businesses” Bars and restaurants are major drivers behind a rise in the number of businesses “in critical financial distress” according to the latest Begbies Traynor “Red Flag Alert” report, which has provided a snapshot of British corporate health for the past 15 years, reveals the financial strain continuing to be faced by thousands of British businesses.

number of businesses in critical distress.

The research revealed the number of companies rated as being in “critical financial distress” continued to rise, jumping by more than a third in Q2 2022 compared with the same period last year to 1,957, and edging up 3% compared to Q1 2022.

Ms Palmer said: “There are firms that are struggling to work out what they will do. Do they try to battle on or just throw in the towel as they realise that in this new world, they just won’t be able to repay the taxpayer-funded help they got?

Businesses continue to be impacted by rising inflation in the ‘real economy’ which is far exceeding the official rate of more than 9%. Taken together with higher labour, material and energy prices, and combined with faltering consumer and business confidence, companies are facing an exceptionally difficult economic backdrop.

“Many are fighting on, but the environment is only going to get worse, not better, at least until later next year or 2024. I fear that it may be a troublesome autumn as businesses which have struggled for so long are finally overwhelmed.”

Adding further pressure to many companies is the repayment of the Government-backed Covid support loans granted to help them survive the pandemic. Evidence of this financial distress comes in the form of County Court Judgement (CCJ) data, arguably an early warning sign of future insolvency, which revealed 46,235 rulings in the first six months of 2022, up 5% on 2022the first quarter, as creditors tried to recover debts. This compares with 59,042 CCJs during the entirety of 2021, with this year’s figure to date driven higher as the backlog in the courts clears and debts are pursued. Sectors with the highest number of critically distressed businesses; • Construction • Support Services • Real Estate • General Retailers • Automotive • Manufacturing • Bars & Restaurants • Financial Services • Food & Drug Retailers • Industrial Transportation Julie Palmer, partner at Begbies Traynor, said

She pointed to reports that the number of small businesses that had failed to meet repayment terms for the Bounce Back Loan Scheme (BBLS) was close to 200,000, almost double the most recent official data.

the data on companies in a “critical” financial distress painted a worrying picture: “Having emerged from the pandemic, many companies were hoping for an economic boom but that has simply fizzled out, as supply chain issues and the invasion of Ukraine have taken their toll by driving up raw material and energy costs and reducing both business and consumer confidence. “We are now in a very high inflationary environment that’s piling pressure on businesses that were already weakened by the shock of the pandemic. “Sectors most exposed to discretionary consumer spending – bars and restaurants and general retailers – are feeling the pain most. Hit by staff shortages due to the latest spike in Covid rates, their customers are now reining in spending on anything that’s not necessary, ahead of the expected hike in the energy price cap, and we are seeing clear signs of this in this Red Flag data.” “I am also particularly concerned for those SMEs who operate in energy-intensive sectors, such as manufacturing, as some could simply become unviable. Without the benefit of an energy price cap, business energy tariffs have at least trebled, and for for many it will be much worse.” Ms Palmer added that support from Government to prop up businesses through the pandemic could also be artificially lowering the

However, there was some good news. The number of businesses rated as being in “significant distress” was flat on the previous quarter at 582,452, and down 11 per cent on the same three months in 2021. Ric Traynor, executive chairman of Begbies Traynor, commented: “The combination of macro-economic risks is now taking its toll on UK businesses, as evidenced by this latest Red Flag Alert data. “With inflation nearing 10%, and showing little sign of abating, there can be no doubt that things are going to get worse for UK businesses before they get better. This, combined with a deteriorating geo-political landscape, is likely to have serious consequences for the UK economy. “Rising insolvency rates, combined with our own evidence from speaking to the directors of distressed companies, highlight the impact of rising costs on businesses. The very same directors, who benefited from Government-backed Covid support loans to get them through the pandemic, are now telling us that they are simply unable to repay these debts, plus they are having to deal with rising wage demands and higher input costs. “Additionally, the anticipated double-digit rise in business rates next April will heap more pressure on to vulnerable businesses, despite some benefiting from the recent revaluation. “With this latest research showing almost 600,000 companies in significant financial distress, we would expect the weakest to enter insolvency over the next two years.”

A Visit to The Showman’s Show 2022 is a Must For Anyone Within Hospitality The Showman’s Show will return to Newbury Showground on the 19th - 20th October 2022 with hundreds of exhibitors showcasing thousands of products and services. The show delivers practical solutions, handy hints and inspiration in abundance. For anyone working within the catering and hospitality sector it presents an excellent opportunity to meet new suppliers and discover the latest innovations and technologies. Exhibitors include state-of-the-art temporary structures perfect for adding additional areas to existing venues or corporate hospitality facilities; caterers, bespoke concessions and catering equipment; the latest sound and lighting solutions; furniture hire companies; theming, visual spectaculars and finishing touches to name but a few.

Visitors can expect to meet companies launching new products, alongside showcases and demonstrations of existing solutions. It’s also a great melting pot for ideas, with the chance to talk to the experts in their field face to face and interact with products and services in a live environment which is really useful for making purchasing decisions. A visit to The Showman’s Show is an absolute must for anyone involved in events and hospitality. You can find more details about the show and exhibitors by visiting or see the advert on the facing page. To register to attend The Showman’s Show 2022 please click

Public are Spending Less at Pubs, Clubs and Bars Aug/Sep 2022

CLH News


responsible for the dip, and indicate that further decline is on the horizon. In addition to more than half of those surveyed spending less at pubs, clubs and bars, two-thirds said that they would cut back on eating out.

As the cost of living crisis continues to hit people’s wallets, the British public is spending less on food and drink despite the summer holidays, according to a report from Barclaycard. The consumer confidence survey, relating to spending between 25 June and 26 July this year, asked 2,000 people about where they were spending, contrasting it with the results of the equivalent survey from July 2021.

Off-trade may also experience a similar drop as consumers prioritise essentials in their weekly shop. 52% said that they are currently cutting down on luxuries and one-off treats for themselves. Meanwhile, the data also shows nine in 10 (91 per cent) are concerned about rising inflation, surging household bills and higher food prices, while confidence in the future of the UK economy remains low at 26 per cent.

The eating and drinking category was up 9.0 per cent year-on-year, yet it saw a slight decline (-1.5 per cent) compared to the previous month. The month-on-month drop is partly a reflection of how well the sector performed in June, owing to the Queen’s Platinum Jubilee weekend. However, demand has also been falling due to the cost-of-living squeeze; almost three in 10 (29 per cent) Brits say they plan to spend less on social plans and days out this summer, with 67 per cent of this group cutting back on eating out at restaurants, and 55 per cent spending less at pubs, bars and nightclubs.

José Carvalho, Head of Consumer Products at Barclaycard, said: “July saw Brits get into the swing of summer by prioritising nonessential spending on staycations, new clothes and beauty products, while the heatwave gave an extra boost to the electronics sector, as

Travel agents and airlines also continued to see year-on-year growth (204.0 per cent and 112.7 per cent respectively), however both categories were down month-on-month (-3.8 per cent and -3.0 per cent). This is likely due to the ongoing disruption across the aviation sector, as well as the 20 per cent of Brits who are choosing not to summer holiday abroad this year, and the 16 per cent instead opting to take a break in the UK. The popularity of staycations is driving spend in the hotels, resorts & accommodation category, which grew 1.9 per cent compared to June. ut questions from the survey signified a reduction in consumer spending power due to inflation was also

consumers bought gadgets to keep cool. However, inflation continues to have a noticeable impact, with price rises forcing shoppers to spend more on essential everyday items such as fuel, butter and milk, and to cut back on some discretionary experiences such as meals and drinks out, and holidays abroad.” “We know that this is a really challenging time for many consumers, so it is reassuring to see that more Brits are feeling confident about their household finances and ability to live within their means each month. This shows that, faced with difficult circumstances, many are finding ways to budget and manage their finances successfully, to cope with ongoing inflationary pressures.

Just Half of English Councils Making Payments from £1.5bn Pandemic Fund Just over half of councils in England have begun making payments to firms from a £1.5 billion Covid support package, almost 18 months after it was first launched.

consultancy specialists Gerald Eve have revealed that hundreds of millions of pounds remain unpaid despite less than two months being left before the scheme’s deadline.

“The Government claimed Carf was the fastest and fairest way of getting support to businesses that need it the most, but the past 17 months has shown this to be complete hyperbole.

Real estate specialists have said it is “too little too late” and could mean thousands of companies miss out on almost £700 million of available funding.

The FOI requests to 309 councils in England resulted in 207 responses.

“In fact, the opposite is true. Sadly, it’s a case of too little, too late for the hundreds of thousands of firms that were retrospectively denied their rights to appeal their rates bills but have yet to receive a penny from the local authorities.”

In March last year the Government said that some businesses including the hospitality sector affected by Covid-19 would be ineligible for a pandemic business rates holiday, and announced a £1.5 billion business rates relief fund for these companies. Rishi Sunak, the chancellor at the time, gave councils the task of handing out the fund to businesses which applied to the Covid-19 Additional Relief Fund (Carf). However the results of Freedom of Information requests by property

Just over half, 119 councils, said they started making any payments to businesses. Responding councils which have started making payments account for £632m of the £1.5 billion funding package but have collectively paid out just £329m. Jerry Schurder, business rates policy lead at Gerald Eve, said: “This fund was supposed to help businesses negatively impacted by the pandemic, but which were denied other business rates support.

A Government spokesperson said: “The Government has provided an unprecedented package of support for businesses, including a total of £26 billion in grants to those affected by restrictions put in place to tackle Covid-19. “Councils are responsible for allocating funding and targeting it to businesses, based on local circumstances.”

The Staycation Boom and the Opportunities For Hospitality


CLH News

Aug/Sep 2022

By Simon Numphud, Managing Director of AA Media ( Over the past two years, the hospitality sector has seen a significant and prolonged boom in staycations, fuelled by external pressures of the pent up demand and travel restrictions caused by the Covid-19 pandemic, but also by positive initiatives such as the Eat Out to Help Out scheme.

more eager than ever to explore local areas and communities, engaging with small businesses by visiting places of interest, shopping, eating out and taking in entertainment. Ensuring that your business’ messaging ties into local places of interest will make elevate your offering and provide a narrative that is easy for potential guests to see themselves in.

While the restrictions around Covid have now been significantly reduced, ongoing airport disruptions, cost of living crisis, increased passport controls overseas and uncertainty around potential Covid infections mean that many Britons are still opting for holidays in the UK over far-flung destinations.

The hospitality sector can also capitalise on the emerging popularity of issues around wellness, space, safety and sustainability. Whilst we are living in a post-pandemic world where restrictions are currently lifted, guests still want to be assured that proactive measures are in place which put guests and their safety first, including those who are most vulnerable. The pandemic has served as a break in regular service, which provides an opportunity to return with new ideas – revisiting sustainability and accessibility policies can ensure establishments stay aligned with the priorities of potential new customers.

For the hospitality sector, this offers a phenomenal opportunity: not only to maintain the increased popularity of staycations during the peak summer season, but to also extend this new found interest in exploring the UK well beyond summer, and into the shoulder months.

In order to maximise profit, operators should focus on direct bookings, explaining the clear benefits that these have – from best price guarantee to special discounts and offers, absence of penalty or cancellation charges to the ability to speak to their team directly, as well as early check-in and extended guest use (for example of spa or dining facilities).

The crucial first step to achieve this is for hospitality businesses to develop a strong narrative, a USP that goes hand in hand with the actual holiday-maker experience. Operators need to build a clear offering, incorporating the services offered through their business combined by the range of things to do locally. With the public’s renewed interest in the sights of the UK, consumers are

Examples of establishments who are already doing this successfully include the South West family-run hotel chain Brend Hotels and the luxury hotel group Exclusive Collection, who have a dedicated page on their website detailing the benefits of booking directly through them. When it comes to staycations, it is important to offer guests great experiences and opportunities to upgrade, as we have seen a greater propensity for guests to spend more as they value higher quality and their precious time away.

Hospitality Numbers Stable in Second Quarter but Costs Crisis Threatens Recovery Britain’s licensed sector has stabilised in the second quarter of 2022, the latest Market Recovery Monitor from CGA by NielsenIQ and AlixPartners reveals. The report reveals that there were just under 106,000 licensed premises at the end of June 2022—almost exactly the same number as in both June 2021 and March 2022. CGA’s research recorded nearly 1,000 closures over the second quarter of 2022, as some operators found trading unsustainable—but virtually the same number of new openings as other businesses swiftly took their place. However, the Market Recovery Monitor suggests more net closures are possible in the second half of 2022 as cost pressures mount for both businesses and consumers. Sharp rises in food and energy prices, labour shortages, supply chain issues and high consumer inflation are all likely to threaten many venues that have been left fragile by two years of COVID-related challenges. The research from CGA and AlixPartners also highlights key contrasts in fortunes in the licensed sector. They include a stronger performance for managed operators, whose sites have increased by 1.8% in the last 12 months, than for independents, where numbers dipped 0.4%. The casual dining, bar and bar restaurant segments all grew in the last year, while the number of restaurants fell by 1.2% in the same period. The new report has a special focus on London, which has been slower than other cities to recover from COVID but has been in fractional

growth over the last 12 months. Analysis reveals a robust performance in northern and eastern parts of the capital, where many businesses have benefited from the growing number of residents working from home. However, parts of central London have suffered from a shortfall of office workers—including the City, which now has 14% fewer sites than in March 2020.

landscape. This is graphically illustrated with the impact evolved working

Karl Chessell, CGA’s director for hospitality operators and food, EMEA, said:


“These numbers are a welcome indicator of stability in hospitality, and proof that operators have built back well from the turmoil of COVID. But this solid recovery is now under severe threat from a powerful combination of inflationary pressures and other challenges, and we are likely to see a lot more churn of openings and closures over the second half of 2022. Hospitality’s long-term outlook remains very positive, but it is clear that many businesses have a bumpy road ahead.” Graeme Smith, AlixPartners’ managing director, said: “In the context of the past two years and the shock of Covid, the stability of overall numbers (of hospitality venues) revealed in this latest study is very welcome. “Clearly, after the challenges of the pandemic, the industry is still in recovery mode and adjusting to various challenges, such as clear shifts in demand, brought about by some significant changes to the operating

patterns and indeed the work-from-home culture has visibly had on bar and restaurant numbers in business districts, such as the City of

“While the fundamental, longer-term outlook for the sector is strong, there are clearly some near-term challenges and it is highly likely a higher degree of volatility will return. Many businesses are experiencing a significant step change in their cost base, and with the Bank of England forecasting recession, consumer discretionary spending will likely come under further pressure, too. For the sector, this inevitably means more closures and more churn, but significant market share opportunities for the best businesses and brands.”

Registration Now Open for The Big Hospitality Expo 2022 The Big Hospitality Expo, sponsored by Uber Eats, opens its doors for the first time this September (Olympia London, 26th – 28th), and is set to establish itself as a mecca for restaurateurs and chefs, casual dining operators as well as pub, bar and street food operators. Inheriting a 30-year legacy from The Restaurant Show – which is set to remain a key sector of the revised event – the expo will champion the outstanding products, people, insight and innovation of the food and drink industry. With a hotbed of movers and shakers including Uber Eats, OrderPay, me&u, Fentimans, Open Table, Deliverect, Mr Yum and Reputation already signed up to exhibit and hundreds of new product launches expected, the show will offer visitors an exclusive insight into the future of the hospitality industry. Kate Nicholls, CEO, UK Hospitality, says: “It’s really important for operators to take time out of their business to come to the show, you get to see all the new products and a lot of innovation going on.” Julie Adlington, Exhibitions Marketing Director adds, “Between staffing issues, inflation and the cost of the living crisis, our sector continues to face challenges. But by building on the fantastic heritage of The Restaurant Show

and combining the expertise of BigHospitality, The Morning Advertiser, MCA, Lumina Intelligence and the World’s 50 Best, The Big Hospitality Expo is in a unique position to help the industry tackle these communal problems, share expertise and look to a prosperous future.” The Big Hospitality Expo runs from 26th -28th September at Olympia London, and exhibitors at the show will cover the whole hospitality spectrum, from food and drink through to technology and furniture. Plus, with Low2NoBev, Catering Equipment Expo and Hostech running alongside, it will provide visitors with the tools, ideas and networking opportunities they need to build their restaurant, foodservice or hospitality business. To find out more and register for your free badge visit

Aug/Sep 2022

CLH News


Half of Hospitality Leaders Expect Increased Profits in 2022, Despite Lingering Financial Challenges The top five measures are:

Half of leisure and hospitality businesses expect to increase revenue (58%) and profits (52%) in 2022, according to a new survey of 250 UKbased industry leaders.

• Adjusting customer service level agreements (27%) • Outsourcing key financial processes (24%) • Relocating to another country (24%) • Implementing new financial technology (22%) • Using specialist accountancy services (22%) Simon England, Managing Director at Equals Money, says:

The survey, conducted by international business payments firm, Equals Money, found that despite two-thirds (66%) having a positive outlook on business performance this year, a similar number (65%) view the current economic environment as a major challenge. Business costs on the rise

“The survey findings reflect on the major financial obstacles UK businesses are facing – in a world disrupted by seismic macroeconomic events like Covid-19, Brexit, and the cost-of-living crisis. However, it’s encouraging to see that leisure and hospitality businesses are maintaining a positive outlook.

Most anticipate the current cost-of-living crisis to intensify, listing decreased customer demand (44%), a diminishing workforce (36%), and failing to meet growth targets (32%) among the expected consequences. Over half (58%) expect their overall costs to increase further this year, with raw materials (25%) topping the list of cost increases. Just over a third of leisure and hospitality leaders report that both Covid (40%) and Brexit (34%) have contributed to a rise in their overall business costs. Cashflow concerns The continued impact of the economic disruption on the leisure and hospitality sector makes cashflow a top concern, with 98% of industry leaders reporting they are currently dealing with the issue. Over two-thirds (64%) have either already pivoted or are currently considering pivoting their business model to combat financial pressure, while a quarter (26%) are worried they may need to close their business.

The most common causes of cashflow problems for hospitality and leisure firms are: • • • • •

Rising energy prices (22%) Lower customer demand (22%) Late payments from customers or suppliers (19%) Rising interest rates (19%) Supply chain issues (19%) Combating financial pressure

Most leisure and hospitality companies (95%) are currently taking measures to address financial challenges.

“These events are driving up costs for businesses across all areas – and leaders must have solutions in place to ensure maximum financial control, visibility, and security to maintain a healthy cashflow. Many businesses are yet to adopt specialised financial technologies and solutions, which could be the difference between success and struggle in the months ahead. “Having the right tools in place to manage payments, expenses, budgets, payroll, as well as reinvesting in the finance function as a whole, will be vital for managing cashflow in the coming months. With a proactive approach, leisure and hospitality business leaders can build resilience, get ahead of the competition, and ultimately overcome adversity to maintain a positive outlook throughout the rest of 2022.”

NTIA Calls for Action as Operators See Insurance Premiums Double

The Night Time Industries Association (NTIA) has called on the government to intervene over the issue of spiralling insurance premium costs within the leisure sector, with some operators seeing increases of more than 100%. The NTIA has partnered with NDML insurance brokers to look at immediate interventions through guidance. According to the NTIA and NDML, a ‘hard-market’, when insurers reduce capacity for turnover and in turn drive up premiums, has meant it could be more difficult to get certain types of cover, having a significant impact on premiums that aren’t properly handled and putting more strain on businesses struggling with soaring costs. However, the trade body and insurance broker claimed these challenges could be mitigated against with

proper preparation and support to enable businesses to plan for and keep on top of rising premiums. The partnership will also lobby for a change of narrative, looking to address the current insurance premium cost crisis through a renewed government scheme, which would aim to build confidence back with leisure insurers and reduce premiums. Michael Kill, chief executive of the NTIA, said: “Our industry has paid billions of pounds in insurance premiums to protect their businesses for many years, but during the pandemic many felt they had been let down by insurers in their moment of crisis. We are now facing a cost inflation crisis, from the effects of overseas conflict and domestic policy decisions, which have seen insurance costs in some cases double. This is not sustainable, insurance will require creative intervention from the government to grow confidence in the leisure market and reduce premium costs to an affordable level.”

















Pint of Beer Predicted to Hit £13.98 by 2025 Aug/Sep 2022

As we see the fastest price in the last 40 years a survey has predicted that beer is likely to almost £14 per pint by 2025 . The survey compares essential living costs, everyday items and additional things Brits love to spend their extra cash on we can reveal the top 18 things we spend money on and how much they have increased in cost over the past five years. It’s revealed in only five years prices have soared at the fastest pace in 40 years, within the last half-decade. The top three things that have increased the most since 2017 are: • •

Meal at a Restaurant - 91.67% Uber Journey - 48%




ACCOMMODATION The national average continues to grow, with weekly rental prices averaging out at £256.14 weekly, resulting in a spend of £13,319.28 per year. Before considering mortgage rates, the average spending has escalated from £223,807 in 2017, to £281,000 this year. Following this trend, the average buyer could be paying £323,150 for a home by 2025.



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The UK already had some of the most expensive hotel prices worldwide prior to the pandemic, with the average hotel costing £97.20 a night in 2017. Between 2019 and 2021, prices rose by 41%, the equivalent of £300 more per week.

Music Concert Ticket - 97.52%

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BEERS AND CIGARETTES ! cost ! for ! ! a pint ! ! of !lager ! has! risen ! 16% ! since ! !2017. It’s! expected ! ! !by 2025! the! average ! ! ! price ! ! of a pint ! The will! ! !! almost a pound more than in 2017. be !£4.42, !!

]For ! Londoners ! ! ! the average ! ! cost ! ! for ! a! pint! of ! beer is! predicted ! ! ! ! ! however, to !reach! £13.98 from £8 by 2025!


A pack of 20 cigarettes has increased by nearly £3 in the last 5 years, with the yearly rise in costs expected to reveal an average price of a 20 pack of cigarettes nearing £15 by 2025. As the average UK smoker smokes 20 cigarettes a day, this amounts to over £5000 a year. !

TRANSPORT The cost of an average Uber trip has risen 80% since 2017, from £10 to £18. When it comes to train travel, Brits have the highest prices compared to the rest of Europe at over 55p per mile. By 2025, the average single journey could cost up to £26.64.

Rising by 27.91%, since 2017, the price of milk has risen from 43p to 55p per pint. Buying necessities suddenly feels like extravagant spending, with prices expected to continue growing yearly. By 2025, a 64p pint of milk is expected to be the norm. The average cost of coffee has soared above 50% in the last 5 years. To put this in perspective, a daily cup of coffee would cost Brits £225 annually in 2017, if they chose to buy one cup of coffee each working day. In 2022, the exact same purchase would result in an annual spend of £840, hitting £1154.4 in 2025, one-tenth of the current minimum wage!

RECREATION On average concert ticket sales have seen a 98% increase in price in comparison to 5 years ago. By 2025, the average ticket is predicted to rise up 58%, costing a whopping £142.42. Streaming services are seeing higher levels of demand, especially in a post-pandemic world. By 2025, the monthly price of streaming service subscriptions is expected to increase by nearly double since 2017.

EATING OUT The average meal out has seen a 91% increase in the past 5 years, costing nearly £55 in £22. This would have cost less than £30 back in 2017, whereas it is predicted to be nearly £85 in 2025. Chris Eastwood, Co-founder at Penfold, a digital pensions provider, “Rising prices are impacting people across the UK, with almost every activity, commodity, and service observing increased costs as shown from our research. ! ! ! The reality is the heightened levels of inflation we are experiencing do not align with how quickly wages have risen. An increase of 15.35% has occurred in the last five years, yet overall costs of living have nearly tripled by 41.27%. With the cost of living expected to continue increasing it has become more important to budget for the future and set achievable pension goals. Thankfully, there are plenty of resources to kickstart saving for your future such as using a Pension Calculator, which allows you to plan ahead, secure future financial stability, and find comfort in retirement.” Find out more on the research here:

Football and Fine Weather Result in Winning Drinks Sales Aug/Sep 2022

A winning combination of the Euros final, the return of the Premier League and good comparative weather contributed to On Premise drinks sales defying current pressures in the latest week. As a result, they helped contribute to the best average value growth since the Jubilee weekend two months ago. CGA by NielsenIQ’s Drinks Recovery Tracker shows average sales by value in managed venues in the seven days to Saturday (6 August) were +4% ahead of the same week in 2019. However, with inflation still running significantly higher, there needs to be more positive weeks like this for the remainder of the summer to ensure businesses can fight back against rising costs and mounting debts. Five of the seven days were in 2022-on-2019 growth: Sunday (up 10%) kicked off the week in style, courtesy of England’s Euro victory. Monday (up 6%), Tuesday (up 4%) and Wednesday (up 8%) delivered continued solid results. Thursday (-0.5%) and Friday (-0.6%) dipped in to flat performance as the weather

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turned cooler. But Saturday (+6%,) rounded the week off satisfactorily, with the return of six Premier League fixtures, two of which were televised, and also an earlier than usual start to the 2022-23 season. On a category basis, cider prevailed in the warmer summer climate, with +12% growth vs 3YA. In addition, spirits (+10%), beer (+5%) and soft drinks (+5%) also saw decent growth. Wine again remained at the back of the pack (-11%). An exciting week on the football pitch has helped to deliver a great start for drinks sales in On Premise in August,” says Jonathan Jones, CGA by NielsenIQ’s managing director, UK and Ireland. “And with temperatures forecasted to soar, the appetite of casual consumers, holiday makers and day trippers will hopefully deliver strong August results. This will hopefully provide a welcome relief amidst the headwinds that operators and suppliers are increasingly facing, in terms of inflation, rising costs, and ongoing supply chain issues and staffing challenges.”

Nominations for CAMRA’s Pub Saving Award are Now Open CAMRA is looking for the next winner of its prestigious Pub Saving Award, which recognises people who have come together to save a pub that would have otherwise been demolished or converted to another use. The award aims to secure publicity for pub-saving campaigns and encourage others to get involved in saving their local. Last year, the Stoke Ferry Community Enterprise took the crown after rescuing the last pub in the village of Stoke Ferry in Norfolk – the Blue Bell Inn. Nominations open as CAMRA celebrates its “Summer of Pub” campaign, aimed to encourage pub-going and celebrate the first summer without restrictions. Pubs are encouraged to share events they may be running throughout the summer on CAMRA’s dedicated map at

Discover the Future of Plant-Based

London on November 30th - December 1st, 2022, it’s a one-stop solution for keeping your business competitive in one of the fastest growing food categories. With so many new plant-based products being launched, how do you decide which ones suit your business? Instead of juggling samples, tastings and emails, the show is your chance to meet with 200+ plant-based suppliers under one roof. You can speak with the right contacts, taste the products, and access all the information you need to make your decisions.

It’s undeniable, what once was considered ‘fringe’ is now well and truly mainstream. The demand for plantbased food options has skyrocketed since 2017, and the category is continuing to experience strong year on year growth. With more businesses offering plant-based options, the competition is fiercer than ever, and an easy way to stand out is to offer a wide range of innovative products on shelves and menus. Plant Based World Expo Europe is the only 100% plant based B2B trade show to bring together buyers and suppliers from across foodservice, hospitality, retail, and public sector catering. Returning to Olympia

Visit our website

Alongside the expo is a world-class conference programmed for buyers and chefs eager to learn more. The educational sessions are designed to support the buying journey, providing top-line insights into the next trends, opportunities and challenges that will affect your business in the coming months. They will be led by world class speakers, from the biggest chains and foodservice giants to some of the world’s largest food manufacturers and thought leaders. Trade professionals can register to attend for free on the website at Follow @plantbasedworldeurope and #PBWE on Twitter and Instagram for ongoing conversations and updates about the plant-based market. See the advert on the facing page for details.

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Paul Ainsworth, Chair of CAMRA’s Pub Campaigns Group says: “Pubs continue to close at an alarming rate, facing rising prices, skyrocketing energy bills and a dip in consumer spending._However, those rates of closure would be much higher without the huge number of campaigners around the country who are willing to pull out all the stops to save their local. “The Pub Saving Award aims to showcase the fantastic achievements of these community groups around the country and inspire others to fight to save their local pub from closure.” The award can be made to any group which has carried out campaigning activity to save a pub from closure over the last 12 months. To enter the competition simply visit: before 14 November with your story.

The Heatwave Was a Stark Reminder of Why Hospitality Needs Further Government Support 12

CLH News

Aug/Sep 2022

By Dan Hawkie, Managing Director at Feed it Back (, the customer experience dashboard for hospitality operators. The record-breaking heatwave last month highlighted just how disruptive extreme weather can be for hospitality. Up and down the country, venues without adequate cooling facilities were forced to shut in fear of staff and customers being put at risk. The closures came at what should have been peak season for operators. This, at a time where the industry is already battling sky rocketing costs and wider economic challenges, was just the latest blow for many venues who rely on the busy trade during the summer months. While the closures were arguably only over two days, it follows the ongoing rail strikes which caused many venues to close or reduce their opening hours, as well as the wider financial challenges facing the hospitality sector. Inflation rose to a 40-year high last month to 9.4%, impacting the overall cost of goods for hospitality venues. The skills shortage continues to burden the industry too, with recent Office for National Statistics figures showing there were 83% more vacancies in the sector between March and May compared to the same period in 2019. To add to this, we also know that consumer spending is expected to decrease. In our more recent Feed it Back Pulse survey, which questioned 58,060 consumers, we found that a third (36%) of customers expect to spend less eating and drinking out over the next three months, as a result of rising costs. We saw the impact of these economic challenges just this week when McDonald’s announced it was increasing the price of its cheeseburger for the first time in 14 years due to rising costs. If operators the scale of McDonald’s are having to raise their prices, even with their buying power, it will be almost impossible for smaller venues to avoid price hikes, potentially losing customers as a result. It's clear that our entire industry needs further support from government to avoid any more closures. In

fact, a recent study from the British Institute of Innkeeping found that the economic and staff pressures have made 15% of UK’s independent pubs no longer viable – a statistic that is, unfortunately, likely to represent the majority of the hospitality sector. To make sure our venues survive this current wave of economic challenges, we need policy support from the government. There is no denying how critical the furlough scheme was during the pandemic – it saved thousands of businesses and supported the livelihoods of many. But without further support now, such as a reduction in VAT for businesses in the sector, we risk that funding used for furlough going to waste. A reduction in VAT would provide our hospitality venues with the breathing room to withstand any increases in supplier costs and boost the cashflow of operators to ensure they have the capital to overcome any further financial shocks – and the timing of this could not be more pertinent. The reason this is so important, is our hospitality sector delivers so much more for our communities than just economic benefit. Our hotels, restaurants, bars and pubs are often the pillars of our villages, towns and cities. They’re a central location for friends, family and workplaces to meet, and without them, investment needed from government to improve community spaces will no doubt cost more than the VAT reduction we are asking for. As a customer experience platform, we see day-in-day-out just how valuable operators are to communities. We’re witness to the positive feedback, the heartfelt stories and the special moments that happen during customer visits to hospitality venues. We are now at a critical time, with the Tory leadership contest underway, where the next Prime Minister can rightly give the hospitality sector the financial backing it needs and make sure our venues remain the focal point of our communities. Last week’s heatwave was a reminder of just how susceptible the hospitality industry is to external factors beyond its control. We need to make sure we’re supporting the industry in every way we can to build up its reserves following a pandemic, to make sure it can withstand any future setbacks.

Riso Gallo’s Fantastic Young Risotto Chef Competition is Now Open for Entries for 2023! Now in it’s 6th year, the competition has gone from strength to strength and is a fixture on the culinary calendar for many. Open to young chefs aged 17-23 from UK and Ireland, either already in our wonderful profession or still in education, the competition offers the opportunity to win a 3 day culinary stage at the esteemed Michelin starred Il Luogo aimo in Milan and see at first hand the Gallo rice mill. Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations. Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork - something which align well with our

choice, for the 2nd year, to hold our final at the Tottenham Hotspur Stadium, itself reknowned for its green credentials. In addition to the competitive element the competition is known for its fun, excitement and sheer enjoyment in the cooking, and chefs at the top of their game from around the country willingly give up their time to judge the young chefs’ work and offer, in many cases, ongoing support and encouragement long after the last spoon has been served at the Final. With heats around the UK and Ireland, scheduled for January & February culminating in the stellar final in early April the whole thing is a celebration of all things rice and risotto and is just a joy to take part in. For more information please see or see the advert on page 11.

Price Increases and Co2 Shortages - Why Switching To Beer Line Cleaning Systems Can Save Publicans A Fortune By Jeff Singer, Beer Piper ( “Extreme price increases have seen hospitality industry costs soar for energy, stock and fuel, but one price hike that has left brewers and landlords reeling is the 350% increase in the cost of Co2. “With more price increases in the pipeline possibly as many as three in the next 12 months due to another shortage of Co2 brewers and landlords are looking for ways to save money and eliminate or reduce the amount of Co2 they use for manual beer line cleans. “Manual beer line cleans use approximately half a medium bottle of Co2 per week. After mixing the chemicals themselves, exposing themselves to hazardous ingredients, the majority of publicans use Co2 to push the mixed chemicals out of their pressurised bottles into the lines to clean them. This is usually done out of hours and the mixture requires at least 20 minutes to soak to ensure a good clean. “With a medium cylinder of Co2 costing around £35, and prices rising all the time, switching to a different method to clean beer lines has never been more appealing. What’s more, many suppliers have had to limit the amount of Co2 sold to each customer because of global shortages. “Beer Piper’s high tech beer line cleaning systems do not require the use of Co2 to function, as they contain built-in pumps that push the chemicals through the lines. Soak time is reduced to an average of just five minutes, meaning cleans can be done at any time, and there is no need to be exposed to dangerous chemicals, as the machine mixes the line cleaner with water internally to the exact dilution ratio every time. “What’s more, the latest BP4 system utilises a “beer save” function that allows landlords and craft tap room

managers to actually sell the beer in the lines during the clean process. According to our own data, the average British pub wastes 20 pints a week due to inefficient and manual beer line cleaning - and now that the average price of a pint is £3.95 in the UK (CGA data), with some pubs in London charging as much as £8.00, this can add up to a saving of between £300 - £600 a month for the British boozer. Add that to the savings made on the Co2 cylinders and it becomes a no-brainer to install a beer line cleaning system. “Crucially for punters, using Beer Piper systems to clean your beer lines also means that all of your keg and cask conditioned pints are always pulled to perfection, boosting customer satisfaction and encouraging returning custom. “With Brits tightening their purse strings, serving high quality drinks is more critical than ever. As well as wanting value for money, customers will also want a good experience when parting with their money and spending in the hospitality sector. Saving money behind the scenes is a good way to ensure that your customers still benefit from the same great service. “After a tumultuous two years, to be hit by rising costs across the board as well as rising VAT is resulting in a grim situation for many landlords and pub owners. As a firm based at the heart of the hospitality sector, we are calling on the government to step in where they can to reduce VAT and also take action against the rising energy bills which are hitting the industry very hard.” Visit or see the advert on page 2.

Workforce Shortage Continues To Trouble The Hospitality Sector 14

CLH News

Aug/Sep 2022

By Kunal Sawhney, CEO of Kalkine ( The hospitality industry is yet to see a significant post-pandemic recovery. The last two years for the sector have been turbulent, credit to the COVID-19 restrictions and Brexit. There are a bunch of challenges before the industry, such as the cost-of-living crisis forcing people to cut down on discretionary spending, restaurants and pubs staying closed due to extreme weather, and more. While these are short-term challenges, there's one that is putting a lot of pressure on the sector's recovery - staff shortage.

One primary reason for the shortage is Brexit. Following the UK's separation from the European Union (EU), immigration rules have changed, which means it won't be as easy as before for people to move to and work in the UK. When the COVID-19 pandemic struck, people from the EU went back to their home countries. Soon after Brexit happened, it made their return tough. Because there's no free movement now, it has become difficult for employers to find migrant workers. Similarly, migrant workers now find it less attractive to come to the UK.


Staff shortage is among the biggest obstacles the industry is facing right now, as restaurants, pubs, and hotels are struggling to find and retain staff. While there are expectations that the sector revenue will rise this year and provide relief to thousands of business owners facing the headwinds from record inflation and a faltering economy, there's no immediate relief in sight for staff shortage. Notably, having enough staff is critical to capitalising on the growth opportunities.

To deal with these challenges, businesses are opting for several ways, and one of them is offering pay rises. To attract more staff, employers are hiking the salaries of new recruits. This practice is being seen across all sectors in the UK. In the hospitality industry, waiting and kitchen staff is among the biggest beneficiaries of this.



The hospitality sector is seeing a rise in vacancies as the number of people in employment is coming down. Compared with the pre-pandemic period, there are fewer people in the workforce at present. Reasons behind this are many, ranging from illness and early retirement to people looking for opportunities in other, more stable sectors. A recent survey by several trade bodies revealed that front-of-house staff is the most sought after, followed by chefs and kitchen porters. The survey also added that the industry is looking at losses worth £21 billion due to the shortage.


Other measures to lure more staff include perks like bonuses, flexible working, welfare initiatives, etc. Businesses are also adapting to customers' changing preferences to keep up their revenues. While this may not be directly related to staff shortage, trends like introducing better home delivery options and premiumisation add to the revenue. While challenges like extreme weather will be resolved by themselves in some time, workforce shortage is a major one that needs a resolution soon for the industry to be able to recover. Higher wages or flexible working can only help to a limit, as most businesses aren't doing significantly well now due to inflation, pandemic, cost-of-living crisis, and more. Additionally, businesses can try to train the existing staff to have a small but multi-skilled team. If there are things that can be outsourced, like in-house marketing, sales, etc., they can be combined and outsourced to keep the costs down. The hospitality sector requires targeted support from the government. There are calls for a permanent reduction in VAT for the hospitality industry and an overhaul of business rates. The government should consider the possibilities as well.

New Community Café at Norfolk Pub Helps Connect Locals, Tackle Food Poverty and Rural Isolation wholesome meals at discounted prices. There are plans for this to be extended to twice a week.

The Blue Bell in Stoke Ferry, Norfolk, has opened a community café to provide a place for locals to meet up, socialise and help combat loneliness.

The pub has also launched a new fruit and veg market in its garden where people can donate and buy locally grown surplus produce.

The pub, which reopened in June, after being purchased by over 400 members of the community in June 2021, has opened the café to provide an accessible, safe space for people living in the local area to get together to tackle loneliness and isolation.

Jim McNeill, spokesman of the Stoke Ferry Community Enterprise, said:

A key focus of the pub is to offer support to address the inequalities of physical and mental health and poor access to healthy foods in the area.

“The organising committee and volunteers have worked tirelessly to buy, renovate and, reopen the Blue Bell as a community pub and café at the heart of its local community.”

The community café, which has been named the Pub Café, was opened with the expert help and a Community Services Fund grant from Pub is The Hub, the not-for-profit organisation that helps pubs to diversify and provide essential local services. With new café manager Chloe Gibson at the helm of the café it will offer a range of homemade cakes and teas and coffees. The café hosts a range of organisations with the local walking group, cyclists and Cribbage Club using the facilities. With many elderly people living in the area Elderly Persons Lunches are held once a week offering

He added: “We work closely with the parish council on initiatives around helping to reduce poverty and are actively collaborating with other community groups to maximise our social impact.” Pub is The Hub regional advisor Terry Stork said: “The pub’s committee should feel proud of the vision and hard work they have put into getting the doors of the Blue Bell reopened. The services the pub is offering is of great benefit to locals. “This community café will be really key in helping local people to connect, particularly after the pandemic lockdowns which caused many elderly people in the area to experience feelings of loneliness.”

‘Rice Up Your Life!’ - The Rice Association Supports the Foodservice Industry this National Rice Week National Rice Week is returning for its fifth year this September (12th – 18th), with a multichannel consumer campaign that sets out to raise the profile of the UK rice sector. Led by The Rice Association, with support from relevant influencers, the campaign will invite the nation to ‘Rice Up Your Life’ and highlight all the great things rice has to offer from its versatility and convenience as a recipe ingredient, to its proven nutritional and health benefits. The 2022 National Rice Week campaign will engage with our audience on social channels, and support this with media outreach. Content will range from inspirational recipe and serving ideas to myth busting facts and nutritional information. Jon Calland, Chair of The Rice Association says, “We’re delighted to be celebrating Rice Week 2022 because rice is of course, such a crucial ingredient for many of the global cuisines, foods and flavours that consumers enjoy when dining out. That’s why this year we’re highlighting not just the many benefits, but the excitement of rice, to consumers via our media and social media activity. We hope that this will help encourage people to support their local venue or takeaway during National Rice Week and make this the biggest

National Rice Week yet.”

HOW COMPANIES CAN MAKE THE MOST OF NATIONAL RICE WEEK • Feature National Rice Week in promotional campaigns and marketing activity – use the logo (available from The Rice Association) to highlight the campaign on material such as menus and posters • Use National Rice Week to launch new products or menu items or to run a special offer • Hold tastings, promotions or competitions • Share content online across websites and social media channels using #NationalRiceWeek and #RiceUpYourLife • Encourage staff to talk about the week and recommend new rice-based dishes to diners For further information visit

How To Harness The Power Of The Community To Generate Business


CLH News

Aug/Sep 2022

Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industry and is a member of P&G Professional's Expert Advisory Council ( Last month, the whole of the UK was limbering up for the Platinum Jubilee celebrations and it’s no surprise that every consumer-facing business was hoping for a boost on that unique occasion. The degree of creativity is quite remarkable and nowhere more so than in the pub sector. For centuries pubs have been at the heart of their community, in recent times many have worked harder than ever to leverage that position to attract a loyal client base. For them, a national celebration was too good a chance to miss. I see pubs arranging garden parties during the day for families, special menus, free ‘Platinum Trifle’ desserts. Pubs are often open from breakfast through the day, serving different sectors of the community as the day unfolds. Nobody ever said running a pub was easy – they deserve to do well. When I think of pubs as the ‘heart of their community’ my mind roams a little. Of course we think of their neighbours, maybe a five mile catchment delivering the lion’s share of their trade, and that’s right. But these days they can have another, larger community online, using social media platforms to remain visible and engaged, with a view to both long-term familiarity and spontaneous response.

I have seen at firsthand how effective smart social media activity can be. A young entrepreneur opened a bar in a residential suburb of London. His key market was mums during the day dropping in for coffees or snacks and young professionals in the evenings. He had an impressively large following online, and was savvy in how he used it – often enough to remain engaged, but not so often that over-exposure would be counterproductive. On hot days a special happy hour would be pushed out to his contacts’ inbox at just the time when thoughts were turning to an end of the day drink. Cocktail masterclasses worked well, as did ‘bring a buddy’ specials. So in our digital world, ‘community’ has a whole new meaning.

There is one other thing we need to think about nowadays. Whichever community we think about, they all have one thing in common. Nobody is immune from the challenges presented by global unrest and runaway inflation. Factor in the wage inflation caused by a labour shortage and you’d think nothing else can go wrong… then there’s the energy crisis with bills spiralling out of control.

It’s not all about new tech. Consumers see their local pub as a beating heart of the community, evidenced by recent research commissioned by P&G Professional, which revealed that six in 10 UK adults have a go-to local, with half believing pubs bring people together. Pubs with private rooms can offer them to clubs and societies generating income, loyalty and goodwill that translates into further business. This sounds simple, but of course it’s all done for nothing unless the basics of great hospitality remain front and centre of the business – whether it’s a pub, restaurant, hotel or B&B.

It’s never been easy to run a hospitality business. The flip side of that is that in every job description the most important objective is to make people happy – I can’t think of a more rewarding career. The camaraderie with colleagues, the engagement with guests combine to make the challenges, the hours and the never ending search for improvement worthwhile.

The basics of great hospitality are as old as time itself. A warm welcome, good food and drink well presented in a pleasant, clean environment is always the winning formula. In our post-Covid world, cleanliness and hygiene are more important than ever, and as consumer confidence returns, so too have their high expectations.

Last but not least let’s revert back to the word ‘community’. To be part of a community is a strong human need, to support and engage with a community is a privilege and a responsibility. That’s why P&G Professional launched its #CommunityOnTap Awards in search of Britain’s best pub, celebrating those who have found creative ways to increase footfall, bring communities together and ultimately, run a thriving business in these trying times.

In fact, according to research commissioned by P&G Professional, appropriate cleaning standards are a key factor in choosing which pub to visit, with consumers listing cleanliness as a top priority, along with good food. A competent cleaning regime using trusted products is expected and every business ignores this at its peril.

A business that becomes part of a community has a safety net – support a community and the community will support you. Over time as the community grows, so does your client base. Regular patrons can be your greatest advocate and your strongest critic – often at the same time. Word of mouth is a powerful force.

Get Snacking Sorted Q&A with Matt Smith, Marketing Director for Tayto Group Ltd ( (owners of market-leading Mr. Porky and Midland Snacks scratchings, REAL hospitality-exclusive premium hand cooked crisps and Golden Wonder family favourite Animal Adventures).

WHAT ARE THE LATEST TRENDS IN BAR SNACKS AND WHAT ARE CONSUMERS LOOKING FOR AS THE PERFECT PARTNER TO THEIR DRINKS? We recently asked consumers what appeals to them the most, when looking for a snack to accompany an alcoholic drink1, and they said: -

Good crunch and texture Premium quality Strong flavour A bigger bag to share with others A brand that you wouldn’t eat every day It’s important to cover a large range of ages and dietary requirements with your snacks offering. Pub-goers are more and more conscious about what they – and their families – eat. 4 in 10 Brits regularly shop the free-from fixture2, buying local and British-made are key purchase drivers for food3 and the flexitarian diet is set to be the No. 1 diet in 2022 (more popular than calorie counting) 3. Nearly 3 in 10 pub-goers want to see pubs offer a better range4, so here’s a short list of the most popular snack types and flavours:

• Pork scratchings – an especially popular accompaniment to a lager, beer or cider drink. Midland Scratchings are traditional hand cooked scratchings and the ultimate pub snack! Mr. Porky is the the UK’s No1 pork snack. The Nation’s favourite includes a range of textures and bite sizes to tempt and tantalise! • Hand cooked crisps - particularly favoured by Gin drinkers. The staple favourites of Sea Salt and Sea Salt & Cider Vinegar are must-stock flavours, alongside Cheese & Onion (of course!) 1. To widen appeal, consider hot and meaty flavours for younger male clientele and flavours like Sweet Chilli too 1. These flavours, not usually eaten at home, offer something familiar but different - a less traditional alternative. The premium REAL Hand Cooked Crisps range is gluten free, with no added MSG, suitable for vegetarians and six flavours are suitable for vegans too. With 82% brand awareness in a recent survey of Craft Gin Club members, they’re proving incredibly popular with the

We are told the recession will be short and sharp. let’s hope they are right. In the meantime, while it seems that the pent up demand for hospitality and quality leisure experiences remains strong, it’s a brave business that takes customers for granted at times like this.

25-34-year age bracket. And our new improved mouth-wateringly meaty Roast Ox flavour has just won a Great Taste 2002 Award! • Family favourites - Golden Wonder Animal Adventures are lightly salted animal-shaped fun snacks, they are gluten free and have no artificial colours or preservatives.

IS THERE A NO. 1 BAR SNACK? Scratchings really are the ULTIMATE PUB SNACK! They topped the list when 2,000 pub-goers were asked to name their favourite pub snack.5 This comes as no surprise as 94% of pork snacks are consumed with a drink6. The combination of a pint and scratchings has been passed down generations and is fundamental to the Great British pub experience. There really is no matching a scratching! Premium crisps are another essential bar snack, given a consumer survey showed that 82% of pub-goers eat them4. As a partner to a gin & tonic, hand cooked crisps are the top snack - preferred five times more than nuts and premium crisps1. Offering hand cooked crisps are that bit more special than everyday (flat) crisps and consumers are willing to pay up to 30% more for premium, over standard snacks7 - a treat for both customer and licensee!

CAN OFFERING BAR SNACKS AFFECT REVENUE? Bar Snacks offer a brilliant opportunity to increase sales through the ‘double whammy’ of generating incremental sales AND boosting dwell time. 80% of people don’t regularly buy a snack with a drink - and the main reason for not doing so is “I just didn’t think about it”8. We also know that seeing is believing - and visibility can improve snack sales by 80%9. Prompting a purchase by displaying snacks prominently and getting staff to offer them, can make all the difference.” explains Matt Smith, Marketing Director for Tayto Group Ltd, owners of the UK’s top pork snacks brands – Mr. Porky and Midland Snacks – as well as the awardwinning hospitality-exclusive REAL Hand Cooked Crisps. By not offering a range of premium snacks, pubs could be leaving money on the bar as Smith explains, “Our research shows that most people either have no idea what they pay for pub snacks, or expect to pay over £1 a pack, so venues can easily make over 50p profit per pack8. All it takes is for staff to ask, “Would you like a snack with your drinks?” Snacks also have the potential to increase sales of drinks. Pork

scratchings are a great example. The perfect partner to cider, wine and especially premium beers and lagers, their unique taste balances the sharpness or carbonation, while the saltiness enhances the flavour and helps get your thirst on!

WHAT DO YOUR BRANDS OFFER TO THE HOSPITALITY INDUSTRY? Pub consumers look for brands they can trust and it’s important to stock proven sellers! Tayto has a range of award-winning snacks to suit every pub: – Mr. Porky Original Scratchings – the No 1 brand10 from the most recognised name in scratchings and a Great Taste award-winning scratching – Midland Snacks Traditional Scratchings – the No. 2 brand10 and our bestselling pubcard – is also a Great Taste award-winning hand cooked scratching using a recipe that has stood the test of time – Mr. Porky Crispy Strips - a lighter bite, akin to crispy bacon rinds, for those who want all the taste of a scratching but a less hard texture, and another Great Taste award-winner – REAL Hand Cooked Crisps – premium, award-winning, hospitality-exclusive brand. 100% vegetarian, no added MSG and 100% gluten free - with strong flavours and characterful packaging which really stands out and drives sales. – Golden Wonder Animal Adventures – vegetarian, gluten-free, no added nasties, animal-shaped fun snacks that kids love! Given that snack sales increase by up to 80% when they are more visible9, Tayto provides pub-focused solutions such as eye-catching pubcards for pork scratchings to be hung behind the bar and a range of FREE POS for REAL crisps - available at Snacks offer a simple route to incremental sales - if customers are prompted to buy them with their drinks. Thankfully there are a few simple tips for venues to achieve this: – Stock a range of proven, premium snacks that have been developed for the licensed sector o Award-winning pork scratching pubcards from Midland Snacks and Mr. Porky o Premium REAL Hand Cooked Crisps - which are exclusive to the hospitality sector – Get your team to prompt purchase o ‘Would you like some crisps or pork scratchings with your drinks?’ is all it takes! – Put your snacks where customers can see them o Pubcards behind the bar o A full range of crisps on the bar or visible on the back wall o Bar runners and coasters are great eye-catching prompts SOURCES: 1.Craft Gin Club Members Survey | March 2021 2.Harris Interactive | 2017 3.Bray Leino Food and Drink Report | 2021 4.Norstat | Consumer Usage | March 2019 5.Perspectus Global Poll | March 2021 6.Norstat | June 22 7.CGA Strategy Research | 2016/2017 8.Norstat | Nov 20 9.HIM! Foodservice 2016 10. IRI Market Advantage | IRI All Outlets GB | Pork Snacks | Value to 52 w/e 15-Jan-22.

Fair Tipping Policies Can Help Drive Customer Footfall 18

CLH News

Aug/Sep 2022

By Katy Moses, MD, KAM (

three quarters (74%) of them claiming that they were never told the reasons for this.

It should be a warning sign, and a wakeup call to the hospitality industry that staff are questioning the amount of noncash tips they are receiving. It suggests a clear lack of transparency and trust in the processes which are currently in place. Furthermore, 1 in 3 staff said they also see tips held back for reasons such as to cover the cost of breakages, to cover tax, to go towards basic staff salaries and to go towards staff uniforms. It’s clear that some businesses are using non-cash tips and service charges as a way to fund basic staff remuneration rather than in addition to their base. The majority of customers agree that it’s unfair that a business can keep a percentage of non-cash tips for any reason. Unless you've been living under a rock for the last couple of years, you will have noticed that there is an employment crisis in the hospitality industry. We all know that retention is better than replacement- and that competition for GREAT team members is fierce. Our recent research, in partnership with TipJar, shows the surprisingly significant role which fair and transparent tipping can play in attracting both employee and actually also customers.

In fact, 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. This rises to as high as 63% for Gen Z and 60% for Millennial customers.

As a nation, tipping may not be as embedded in our culture as the US, but Brits do believe it has a rightful place within UK hospitality. The research showed that only 1 in 10 UK consumers are against the concept of tipping, with the vast majority actively supporting the act of rewarding staff for a job well done. The survey of 500 customers and 250 hospitality staff showed however 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

is a key driver of venue choice. Effort and contribution should equal reward. There shouldn’t be any mystery around how non-cash tips get distributed amongst staff members. A lack of transparency can create a lack of trust. A lack of trust can impact on both staff happiness and staff productivity. It can ultimately end up in a situation whereby tips, which should be a motivator, end up as a demotivator to staff performance. I recently chatted to James Brown, founder of TipJar, about some of the implications of this research and he stressed how the modern employee wants transparency and fairness (that goes for the modern customer too by the way!) He thinks the industry doesn’t have a problem with tipping, but a problem with transparency which is influencing where people are choosing to work and whether employees are choosing to stay. (You can watch the chat in full here at The industry needs to ask itself: "Are we doing the right thing by our team?" "Are we doing that in a transparent way?" AND- it may sound mercenary, but- "Are we telling our customers that we're doing the right thing?"

There is a clear need, in the current climate, to make a career in hospitality an attractive proposition. We know the influence that high skilled and highly motivated staff can have on the customer experience. Great service is a key factor that differentiates a night out from a night in and

The 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 and can also drive footfall from customers too. Readers can access the full research whitepaper– A Fair Share- at

Local Community Pub Uses Newly Refurbished Garden to Host Charity Barbeque The Eagle, a traditional community pub in Gosport, will be hosting a charity family fun day on Saturday 20th August in its newly refurbished outdoor garden, to raise money for mental health charity, Chasing the Stigma. The day will include a performance from a popular local comedian, as well a raffle prize draw and barbeque.

Signs, Quarter and Forge Design, Pub Stuff, Molson Coors, HUK, BBG, Coco-Cola and our very own, Chris Jowsey. Emma and the team have done a tremendous job since taking over and have always supported local businesses, so it’s a real pleasure to see them supporting the Eagle in return.”

Owners of the pub, Admiral Taverns announced Chasing the Stigma as its charity partner earlier this year. Licensee at the Eagle, Emma Pickering, has chosen to support the charity which aims to normalise mental health and ensure it is easy for everyone to find support when they need it.

To help raise money for charity, the pub has lined up an amazing raffle, including a one-night stay in Bournemouth up for grabs, Portsmouth and Southampton Football tickets and a “Party Night in” pack, filled with beer and snacks. All proceeds from the event will be donated to Chasing the Stigma, which will help it to continue its training services and ensure that its Hub of Hope remains free. The Hub of Hope is an app that helps everyone find the most relevant and readily available support near them, when they need it.

The £90,000 refurbishment saw a complete exterior and interior redecoration, including new outside accessories and a new bar for residents to enjoy. The pub has been heavily supported by the local community, with many local businesses offering their assistance for the event, supplying items such as flower baskets and outdoor furniture. Phil Hoddinott, Property Manager at Admiral Taverns, commented: “Emma is community-obsessed and the generous support she’s received from the locals demonstrate how much they value her pulling it all together. A special thank you goes to PHS Greenleaf, Rogers Group, SR

There Is No Planet B

At BioPak, creating sustainable packaging that puts the planet first is at the heart of what we do. Single-use packaging can be unavoidable, but we can help reduce the negative impact on the environment. As well as being manufactured in an eco-friendly way, and commercially compostable and recyclable, BioPak single-use packaging has a host of other benefits, like guilt-free convenience. It also saves the water and energy required to sanitise reusables, and eliminates the need for cleaning labour. There is no planet B. That’s why it’s our mission to produce the most sustainable, environmentally friendly packaging on the market. So what’s in it for you?

YOUR OWN ACCOUNT MANAGER At BioPak, our account managers are fully dedicated to our customers. They’ll be there every step of the way, right from when you get in touch. They can advise you on the best packaging solutions for you, and generally just be a helping hand whenever you need them. You’ll have access to our free samples service, and our enquiry lines are open from 8:00am - 5:30pm.

Emma Pickering, licensee at The Eagle, commented: “Paul and I have been so grateful for the support from the community since we took over the pub – it’s been amazing. The refurbishment is outstanding and will ensure it attracts more customers to the pub all year round, Admiral has done a tremendous job as always. Saturday should be a fantastic day, supporting a truly great cause and I hope to see as many local faces as possible.”

NEVER RUN OUT OF STOCK We mean it when we say you’ll never run out of stock. Our warehouse is full to the brim of our standard stock, so give us a ring whenever you need anything. We also offer next-day delivery services, so it’ll be with you in a flash.

COMPOST CONNECT INITIATIVE Composting is the perfect organic recycling solution for food scraps and food contaminated packaging for the foodservice industry. That’s why we’ve created Compost Connect - taking the trouble out of composting. Ask us for more information.

MARKET LEADERS Our market-leading products are used by some of the world’s leading food and drink businesses and are unrivalled for their durability, quality and end-user experience.

MARKETING SUPPORT Work with our in-house creative and digital marketers to produce campaigns and collateral that clearly conveys the positive difference you are making. From brochures to social media assets, we’ve got you covered. Visit or see the advert on the facing page.

Why Boutique Is Best When It Comes To Ethical Travel 20

CLH News

Aug/Sep 2022

By Giles Fuchs, owner of Burgh Island Hotel (

Here, boutique hotels have the advantage of autonomy as their profits are not directed to a potentially distant corporate owner who has little direct involvement in the day-to-day running of the hotel. This means boutique is often best when it comes to investing time and money into ethical practices, building connections and supporting local industries. For example, at Burgh Island, one of the leading self-sufficient independent hotels in South Devon, almost 80% of the produce used in our kitchens is from locally sourced outlets, both reducing the hotel’s carbon footprint and helping local businesses to thrive.

TAKING A CANDID APPROACH According to a report from, over 70% of respondents plan to travel greener this year, up by 10% from 2021. However, almost 60% of travellers noted difficulties finding the information they need to make an informed choice about where to go and where to stay.

Travelling ethically is being mindful of the consequences of being a tourist, from taking conscious actions to reduce your carbon footprint to considering the morality of any activities or attraction visits. The demand for ethical travel is on the rise. However, a ground-breaking report by Ethical Consumer assessing the practices of leading travel businesses has revealed that just 10% of those surveyed are reasonably tackling their carbon impacts and can be regarded as highly ethical. But this doesn’t reflect the entire travel industry. When it comes to booking a trip, independent boutique hotels often represent the ethical and self-sufficient choice when compared to a corporate chain hotel, where a candid approach to sustainability can be hard to come by.

THINK BOUTIQUE FOR THE SELF-SUFFICIENT LEADER Sustainable and ethical travel options are must-haves to succeed in today’s competitive hospitality industry.

Similarly, over half are wary of hotels making claims that simply aren’t true - and guests are rightly concerned. Despite the straplines of major hotel chains, such as Hilton’s “Travel with Purpose”, and grandiose sustainability claims such as Marriott’s target to reduce its carbon footprint by 15% by 2025, many are struggling to meet green targets. However, for independent boutique hoteliers, running an establishment is often a labour of love, rather than solely for profit. Their efforts to cater to the ethical traveller are typically more candid and often built into the very ethos and foundation of the hotel, acting as the clincher that strengthens reputation and secures bookings. This is certainly the case at Burgh Island, a recipient of the Green Apple Organisation for Conservation since 2007, where sustainability is truly part of the hotel’s identity. Here, we generate clean energy from our own solar array, source cleaning water from our own borehole, and even train our staff in energy efficiency and awareness.

TRAVELLING WITH A PURPOSE While ethical travellers are conscious of the impact of their adventures, these guests are still travelling with a purpose: to get away from

everyday life, try something new and create long-lasting memories. The independence boutique hotels possess put them in the perfect position to tailor their offerings to meet the dual desires of conscious guests. Often you will find that boutique hotels that build an ethical ethos into their character also offer once-in-a-lifetime experiences and opportunities to engage and learn about the local environment, people and industries. For example, at Burgh, we offer guests the chance to embark on shark tagging trips to aid in scientific research to protect local shark populations. Not only does this provide guests with a unique experience but allows them to do some good in the process.

CONNECTING WITH NATURE For travellers looking to connect with nature and enjoy a stay off the beaten track, boutique hotels are a sure choice over urban chain hotels, typically found in polluted cities and nearby busy roads. Often located in remote and unique areas of outstanding natural beauty, boutique hotels provide guests opportunities to connect with nature and immerse themselves in the local flora and fauna. From experience, this is a sure way to help travellers consider their impact on the environment more closely. At Burgh Island, we are located just off the 630-mile Southwest Coastal Path, providing hours of stunning walking tracks to explore and enjoy, abundant with archaeological sites in the surrounding areas of Burleigh Dolts, Bigbury-On-Sea, Westcombe & Wonewell and the iconic Avon Estuary. Of course, being an independent boutique establishment makes our job far easier. We cherish the landscapes and community we occupy and, free from corporate pressure, can put ethics and sustainability first to ensure it continues to flourish. Rather than an afterthought, this attitude has been built into the very core of establishments like Burgh Island, providing destinations that truly share the ethical traveller’s desire for impactfree adventure.

Flaws in the Licensing System Remain Unresolved, says New Lords Report issues that remain unresolved.”

Significant issues remain between the licensing and planning systems and little progress has been made in addressing the lack of coordination between the two systems. The Government must work with all interested parties to establish clear mechanisms for the licensing and planning systems to work together and communicate effectively.

The committee’s other findings and recommendations include: The ‘Agent of Change’ principle, which captures the idea that those introducing a change in the use of land should manage the impact of that change, should first be adopted in the section 182 Guidance to reflect the current policy in the National Planning Policy Framework, and then be subject to review and reform. The Government should consider incorporating it into current planning reforms in the Levelling-up and Regeneration Bill to prevent further uncertainty.

A mandatory minimum standard of councillor training needs to be established for councillors who participate in licensing committee or sub-committee proceedings to ensure consistent decisions across licensing committees. The lack of progress in improving access to licensed premises for disabled people is unacceptable. The law must be amended to require that an application for a premises licence should be accompanied by a disabled access and facilities statement.

The Government should undertake a formal review of the impact of minimum unit pricing (MUP) across Scotland and Wales and consider the Ministerial report on the effect of MUP in Scotland to assess the benefit of implementing MUP in England. It should also review the effect of the proposed alcohol duty reforms on excessive alcohol consumption within three

The future of the GOV.UK online licensing application platform must be determined and an alternative established before it is removed. These are some of the key findings and recommendations of a new report from the House of Lords Liaison Committee that follows up the 2017 report by the Select Committee on the Licensing Act 2003. Baroness McIntosh of Pickering, former Chair of the Select Committee on the Licensing Act 2003, said: “Our original inquiry concluded that the Licensing Act 2003 was fundamentally flawed and needed a radical overhaul. It is now five years since we published our findings and we have not seen the progress we had hoped. “We urge the Government to review our conclusions and recommendations and act now to tackle the

Get Great Wines to Tell Your Story Heather Scott is Senior Business Manager at Lanchester Wines ( “Great wines tell a story. But, more importantly, great wines tell your story. “Creating a wine list that reflects your venue and elevates your offering with food pairings can be vital at a time when we’re all feeling a squeeze on spending. “The key to success is working closely with your wine merchant – and indeed all your suppliers - to identify how to maintain an optimum offering while maximising value, both for your customers and yourself. Look for a wine merchant, such as Lanchester Wines, who can provide an extensive wine range including high quality bottled and boutique bulk wines from all corners of the world. We work directly with some of the leading wine producers to make sure we’re always offering highest

years of its implementation. The recent decision not to extend the Licensing Act airside should be reviewed within three years to ensure that disruptive incidents caused by alcohol consumption are being effectively managed by existing industry initiatives and regulation. The Government should proceed with its proposed review of adding records of refused, suspended and revoked personal licences to the National Register of Taxi and Private Hire Vehicles Revocations and Refusals. If this approach doesn’t work, it should reconsider the original inquiry’s recommendation to establish a national database of personal licences. quality wine at the best price. “Your wine merchant has extensive knowledge as to which wine regions are offering the best value right now, which wine varietals are on-trend with consumers and which wines are similar to these ‘super varietals’ but could offer better value. For example, the very poor 2021 harvest of Marlborough Sauvignon Blanc caused prices to skyrocket. Because of our great supplier relationships, we had advance warning and were able to quickly develop a South African Sauvignon Blanc called Moloko Bay which has a similar flavour profile to Marlborough, and which has proved a success with consumers. “This ability to adapt will be vital while we continue to navigate supply chain uncertainty (across the board, not just wine) and shipping issues. However, this can be somewhat negated by offering of a fluid wine list, with manager’s specials and exclusive offers. Again, your wine merchant can provide staff wine training to equip your team with the skills and knowledge required to provide your customers with unparalleled wine service.” For more information on Lanchester Wines, please visit

How to Take Advantage of the Staycation Craze 22

CLH News

Aug/Sep 2022

By Ryan Haynes, host of Travel Market Life podcast from Haynes MarComs. ( Millions more Brits are holidaying at home this year, which is good news for hotel and accommodation operators. But how can they stand out among an array of staycation options? The combination of cancelled flights and airport chaos, a costof-living crisis and the summer heatwave have convinced millions more Brits to holiday at home. This summer’s Staycation Index, produced by Sykes Holiday Cottages, says 77% of UK residents plan to enjoy at least one holiday in the UK this year and 46% will make it their main summer break. An estimated 26 million British will take staycations this year boosting the economy by £15.5 billion. After years of restrictions, this is welcome news for hotel and hospitality operators in hard-hit rural and seaside economies. But competition for guests is intense and the most successful operators will take time to study trends in the staycation market.

FLIGHT DISRUPTIONS STRIKE The trend for staying home became apparent in April when Google trends data showed searches for UK holidays had risen by 56% com-

pared to a year earlier. And ONS data indicated that visits overseas had dropped 33% on pre-pandemic levels – from 8.4 million in 2019 to 5.6 million in April 2022. Half-term chaos at airports in May accelerated these trends. And the even worse disruption in July at airports and the port of Dover put more people off travelling overseas.

CASH-STRAPPED BRITS Budgetary pressures were also an important factor for 35% of the British. The index showed 50% were saving money by planning fewer holidays in 2022 than normal and 44% intended to book multiple staycations. On average, they were planning three shorter UK breaks rather than one longer holiday abroad. Despite the rise in popularity of staycations, there are no guarantees of success for operators. Paradoxically, the trend for shorter breaks has meant some hotels and B&Bs - even in England’s popular West Country resorts - have struggled to fill rooms. Many cash-strapped visitors are staying for a few days instead of a couple of weeks. Meanwhile, B&B owners in Torbay, for example, have complained about the market being oversaturated by Airbnbs.


Two: Promote staycation offers It’s worth creating special staycation promotional offers for guests who book directly, such as free breakfast or tickets to a local attraction. It’s a way of standing out from competitors and OTAs and makes the booking offer more valuable. The booking process should be easy and carefree to encourage higher-value bookings, consider an all-in-one booking solution like onejourney to include Spa and dining options - this way guests can see all the products available at your property.

Three: Focus on direct bookings Selling through third parties and OTAs is expensive business, commissions are high and you don’t own the guest data to sell ancillary products or invite them back. Encouraging direct bookings will help build long-term relationships with staycationers. While special offers help, using a simple booking system makes the process effortless for guests. It’s worth speaking to your provider to know how the right room product can be shown to website visitors in the first instance, new technology like Arvoia Hotel AI is making room selection quick and simple for guests.

Four: Ease operations

The Sykes index shows the top three influencing factors for choice of staycation are whether properties have gardens, quality of WiFi, and proximity to a beach. Other attractive elements include being pet-friendly, a hot tub and a pub. Promote your offering in property descriptions, and use room rate insights from the likes of IDeaS RMS to optimise pricing to secure bookings ahead of competitors.

The shortfall in hospitality staff in the UK is already impacting many staycation experiences. Hotels are having to limit occupancy or significantly reduce services. However it’s essential to maintain guest satisfaction. Look to automation to manage bookings, reservations and guest communications, as well as contactless and mobile technologies to reduce the pressure on staff. Guests can self-service with check-in hubs like SIHOT.KIOSK, make payments by mobile, and use QR codes or web apps to make additional orders.

Tied Pub Landlords Should Be Given 'Guest Beer Right' The Society of Independent Brewers (SIBA) has today called on Government to introduce a new “Guest Beer right” which would allow every pub to serve at least one beer from a small local brewery.

consumer choice and allow tenants to meet their customers’ expectations and compete more effectively with nearby free houses.” Said Roy Allkin, SIBA Chairman.

Currently thousands of landlords across the UK are tied into contracts which force them to purchase all of their beer and many other drinks from a single big brewery or pub company. Not only would a right to buy a Guest Beer help pubs attract more business, but it would improve consumer choice and help local brewers who have been hit hard over recent years.

The Government is currently carrying out its second statutory review on the operation of the Pubs Code and the performance of the Pubs Code Adjudicator with the consultation closing today. The Code came into force in 2016 with the aim of regulating the relationship between pub companies and their tied pub tenants.

“Pub goers want to see more beer from small breweries sold in pubs and the review of the Pubs Code provides the opportunity for the Government to give tied pub tenants in England and Wales the same right to offer a guest beer as is being introduced in Scotland. “Pub tenants should have the freedom to purchase a beer from a local small brewery which would expand

The Society of Independent Brewers (SIBA) represents more than 700 small and independent brewers across the UK, and their call on Government to give pub tenants a right to stock a local beer of their choice mirrors what is already set to be introduced in Scotland under its own Pubs Code expected in 2023. A SIBA/YouGov poll earlier in the year found that three quarters of drinkers believe it is important that local pubs offer a range of craft beer from small breweries.

Panasonic Helps Riverford Butchery Lower its Carbon Footprint Riverford Organic Farm was looking to increase sustainability in refrigeration at its new butchery in Devon. Installer, Neil McCourt of Keep it Cool, sought the advice of refrigeration specialist, Mervin Chumun at Hawco Ltd, and together specified four 10HP Panasonic Coldchain Refrigeration units to provide the best solution for the Riverford Butchery’s requirements. Neil McCourt of Keep it Cool, “The main challenge was to keep the rest of the butchery running whilst the expansion was happening. Panasonic cold chain technology was specified because of Panasonic’s sustainable and environmental credentials. I know the company invests in research is leading the way in this area.” Riverford Organic Farm deliver to over 80,000 homes across the UK. Nigel Bower, Facilities and Property Manager at Riverford commented, “We are looking to make significant in-roads by 2030 to drive down our carbon footprint, especially within our refrigeration requirements.” Having reviewed several options, the Panasonic (R744) Cold chain units proved the best option for Riverford. Nigel explains: “We chose the Panasonic units as the best natural refrigeration solution, it offers the

best stability and the environmental credentials, along with delivering a low energy usage and fitted with what we wanted to achieve. Energy usage is going down and the system is so far performing as we expected to achieve what we wanted to keep a stable environment and reduce our costs - so all good.” Mervin Chumun, Senior Technical Engineer at Hawco, further added, “The Panasonic cold chain units dramatically lowered the running costs, alternatives on the market are more expensive – CO2 is currently one tenth of the price per kilo. The Panasonic range does high and low temperatures – competitors aren’t currently able to offer this. In addition, Panasonic offer a five-year warranty on the compressor and two years on parts – all other competitors only offer 12 months.” To find out more about the range For more information on all involved:

The International Drink Expo is Returning in October

The International Drink Expo makes its much-anticipated return to London’s ExCeL on 19th & 20th October, forming THE ultimate event to help you boost your profits, build your brand and grow your business. The event will give 3,000 industry-defining leaders access to 200 exhibitors and their plethora of innovative products, ideas and strategies and inspirational seminars. Panel debates are an integral part of the show as you can hear from industry professionals discussing important topics and issues that will help you stay above the curve and your competitors! The Innovation Awards are also a chance to see the most creative ideas, products and services that could inspire you and your business! The UK’s only event dedicated to maximising your drink sales is also running alongside 5 other industry-leading events collectively forming #FES22, THE biggest business growth event dedicated to the world of food & drink. A FREE ticket will grant you access to all 6 events - see this is an opportunity to broaden your understanding of the

industry and this will allow you to expand profits across all sectors! The International Drink Expo is the place you want to be to find innovative ways to stand out from your competitors, boost sales and find the hottest ideas to attract new customers. The International Drink Expo aligns your ideas and products with the strategies and connections to execute them into profitable action. You will definitely be going home with new-found inspiration and top tips from industry experts so that YOU can transform your business. Whether you’re an independent establishment or a large chain, we can’t wait to see you all there under one roof for THE drink's event of the year, are you ready to maximise your drinks sales? So what are you waiting for? Save the 19th & 20th October in your calendar and secure your free ticket now at

Beer And Food Pairings: How The US Approach Differs From The UK 24

CLH News

Aug/Sep 2022

Article supplied by Lotte Peplow, American Craft Beer Ambassador- Europe, Brewers Association (

Images © Brewers Association

Pairing American craft beer with food is far more prevalent in the USA than the UK. From the casual bar to the fine dining restaurant, beer is often the beverage of choice to accompany a meal. Many venues list beer pairing suggestions alongside food dishes and may also have a separate and extensive beer list. American is a nation of beer lovers! Prestigious, high demand, one-off beer and food pairing events take place regularly drawing huge interest from across America, and further afield. Carefully curated multi-course beer pairing events are also commonplace. According to a Nielsen survey, 71% of craft beer purchases in the States gave ‘complements my meal’ as a very or somewhat important selection criteria in their beer choice when at a bar or brewpub while nearly half of craft beer drinkers in the States say they drink beer with food always or often, 63% of people select beer based on what they’re going to eat and 88% enjoy a beer with their meal at least sometimes.

ence being it’s in a glass not on the plate! iii) Use the dominant flavour or ingredient in a dish as the starting point. Hops are very food-friendly and will go with just about any food. iv) Consider what cooking methods and techniques to use because this affects the end result. Grilling, roasting, smoking and baking when done at high temperatures will accentuate the beer’s malt flavours, while braising or frying adds fat that will coast the palate and protect against the ‘bite’ of the alcohol v) Hops can mimic the flavours of herbs and spices. Hops with herbal, spicy, pine, citrus, tropical, fruity or woody flavour notes will complement similar herbs and spices used in the dish vi) Avoid incorporating American craft beer within a recipe because the cooking process drives off the flavour, and depending on the beer in use, may enhance bitterness. There are exceptions, of course, such as mussels in a smooth witbier or a beef casserole using stout, but pairing a beer with a dish allows the diner to taste all the flavours in both the food the beer. Foods with spice, heat, acid and complex flavours are a great way to showcase and utilise certain beer styles. Hops can calm heat and spice, carbonation can cleanse the palate and malt in beer balances acidity on the palate.

The Brewers Association, the not-for-profit trade organisation for small and independent American craft brewers, recently demonstrated beer’s compatibility with food by hosting an American craft beer and food pairing initiative at Westminster Kingsway Catering College in Victoria, London targeting students to stimulate understanding and trial of beer pairings at an early stage in their careers, in order to arm them with knowledge and experience as they progress through their professional careers. The event consisted of a four-course beer and food paired menu devised, cooked and served by third year students, under the leadership of the Brewers Association’s Executive Chef and renowned beer pairing expert, Adam Dulye. The menu comprised:

But why is America more advanced than the UK when it comes to beer and food pairings? Maybe the UK is too entrenched in its ‘pie and pint’ mentality or maybe it’s simply that American chefs have realised that beer has a wider flavour spectrum than almost any other beverage and can accompany almost any food partner. Pairing American craft beer with food can elevate both to a whole new level. Here are a few tips to consider: i) Match strength with strength. Pair delicate dishes with lighter craft beers and strongly flavoured dishes with intense, more assertive beer styles ii) Think of beer as one of the flavour components of a dish, the only differ-

Images © Brewers Association

Images © Brewers Association

Salad of Heirloom tomatoes, pickled watermelon, wasabi and ginger granita with Chuckanut Asian Lager, Chuckanut Brewery and Paradox Pilsner, Paradox Brewery Cannelloni of Brixam crab, mango and chilli salsa with Weekend Vibes, Coronado Brewing Company and Joint Resolution, DC Brau Aylesbury duck, roast and confit, potato press, heritage carrots, veal and blackberry sauce with Baker’s Ordinary Bitter, Virginia Beer Company and Kriek, Upslope Brewing Company “Josper” charred pineapple, coconut ice, lime meringue paired with Pineapple Mana Wheat, Maui Brewing Company Chefs and caterers are welcome to make use of the wealth of free, downloadable resources available on

Licensees to Take on Second Pub With Greene King Pub Partners

Licensees Steve and Maria Harris – alongside daughter-in-law Nathalie Harris – are to take on their second pub with Greene King Pub Partners, The Old Mill in Salisbury.

The Stag in Lyndhurst. To deliver on this vision, in the New Year, the couple plan to temporarily close the pub for a full refurbishment with the support of Greene King.

The couple opened their first pub, The Stag in Lyndhurst, with Greene King Pub Partners back in February 2021. With Greene King Pub Partners’ support, training and guidance, they have grown the pub business, getting shortlisted for an award at the Great British Pub Awards taking place later this year.

Alongside The Old Mill, the couple are also taking on The Boathouse in Salisbury – a freehold site – which is due to re-open on the 31st August.

Steve and Maria are due to take on The Old Mill towards the end of September. Their vision for the pub is to turn it into a top hotel experience, complementing the accommodation in the pub with a community focussed bar and a restaurant serving the same fresh, quality British food of

Commenting on their partnership with Greene King Pub Partners, Steve and Maria Harris said: “When taking on The Stag at Lyndhurst, it was our first pub and so we had a lot to learn, but the full suite of support from Greene King was fundamental to making the business a success. In growing our pub business, we knew we wanted to continue our strong partnership with Greene King, so when The Old Mill became available through them we knew we had to take it!”

Delivering A Sustainable Future For Catering Businesses The UK’s ambitious net zero carbon target has brought into focus the need to make carbon savings. As energy-intensive operations, for hospitality businesses the drive towards sustainability and reducing carbon emissions also needs to factor in the careful balance of customer experience and efficiency.

Catering 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.

Despite being one of the most carbon intensive fuel sources, oil-fuelled boilers are still commonly found in off-grid catering outlets. Switching to from oil to LPG can immediately cut CO₂ emissions by up to 17.8%1 compared to oil and is ideal for rural businesses where electricity is simply not viable due to the processes needed or simply because of limited supply to the location.


CALOR FUTURIA LIQUID GAS From providing an instant and controllable flame needed to create mouthwatering meals, to offering the versatility for heating and hot water requirements, Calor Futuria Liquid Gas is the fuel source catering businesses can trust. Futuria Liquid Gas (previously BioLPG) is a sustainable fuel made from a blend of waste, residues and sustainably sourced materials. Currently available to catering businesses with a Calor bulk tank installed, Futuria Liquid Gas comes in a 100% blend, and can reduce CO₂ emissions by up to 86%2 (kgCO2e/kWh) when compared to using heating oil and up to 80%3 compared to conventional LPG.

Futuria was introduced this year as the new naming convention for Calor’s sustainable fuels portfolio, a key step in Calor’s journey to becoming a more sustainable business. Calor is on a mission to become a 100% renewable energy provider by 2040 and we are taking our customers on that journey with us. To further support this, we’ve recently launched Futuria DME fuel, also known as rDME or Renewable DME (Dimethyl-Ether), a sustainable and low carbon fuel produced from renewable and recycled carbon. It can reduce greenhouse gas emissions by up to 85% compared to diesel and heating oil4. We are currently working to demonstrate the use of Futuria DME across our off-grid customer base with a view to scale-up Futuria DME production in the coming years, to meet our sustainability goals and help our customers meet theirs. To join the Futuria of off-grid energy visit

Hospitality Drives Britain’s City-Centre Recovery in the First Half of 2022 26

CLH News

Aug/Sep 2022

Solid sales growth in restaurants, pubs and bars has helped Britain’s regional city centres to recover their vibrancy in the first six months of 2022, the latest ‘Top Cities’ research from CGA and Wireless Social shows.

recent four-week block to 2 July, Leicester is placed top for the first time, while Edinburgh is second, having moved steadily up the rankings this year. Bristol and Leeds are third and fourth in the latest list.

It indicates that trading in Britain’s 10 most populous cities has improved on the benchmarks of 2019 in six consecutive four-week periods this year. Sales over the latest four-week period, to 2 July, were an average of 2% higher than in the same time in 2019.

GA client director Chris Jeffrey said: “Britain’s cities were badly hit by two years of COVID restrictions, but this research shows how hospitality can help revitalise them. While so much retail activity moves online, restaurants, pubs and bars are giving people reasons to visit cities, and keeping their central areas vibrant. However, operators face huge inflationary pressures, which is making real-terms sales growth difficult, and the cost-of-living crisis is constricting consumers’ spending. Hospitality can continue to fuel Britain’s economic revival, but it deserves proper support from government to help sustain fragile businesses over this challenging period.”

The ‘Top Cities’ research combines CGA’s sales data with device log-in data from Wireless Social, the leading connectivity solutions provider for hospitality and leisure businesses, to provide a ‘vibrancy’ ranking of Britain’s cities. It shows that over the first half of the year, Glasgow has secured the highest average ranking, scoring best for vibrancy in three of the six fourweek periods. Bristol and Birmingham rank second and third on average. Between late February and early June, Manchester performed better than any other British city. At the other end of the rankings, London has consistently finished bottom over the first half of the year, with sales down by 8% on 2019 in the latest four weeks to 2 July. A slower than hoped return of office workers and tourists—made worse by rail strikes in June—has held down sales in central parts of the capital, though there are signs that sales are now approaching pre-COVID levels. The research also indicates that device log-ins remain well down in all 10 cities compared to 2019.

Julian Ross, founder and CEO of Wireless Social, said: “The first six months of the year have been a hugely welcome return to form for hospitality businesses, with footfall and sales data approaching and, in some cases, exceeding 2019 levels in certain parts of the country. What has been more alarming is the slow pick up in London, where flexible working patterns have hit city centre businesses that are hugely reliant on trade from office workers. This, coupled with 40-year inflation highs, a crippled supply chain, fluctuating consumer confidence and, most recently record-breaking temperatures, has created a melting pot of operational challenges. It’s vital that the sector receives as much support and backing as it can possibly get, only then will hubs like London truly return to form.”

Cash Still King for UK Staycationers The ‘Top Cities’ research reveals fluctuations in vibrancy from city to city and month to month. In the most

Brits have picked up a penchant for staycations in recent times with a whopping 76 per cent going on holiday in the UK in the last five years. Over half of Brits are planning on a UK holiday this year, with the week commencing 25 July set to be the busiest week for UK staycations. The new research by the Post Office found that four in 10 Brits planning to go on holiday this year admitted that the love of holidaying in the UK was their number one reason for taking a staycation. The ease of not having to plan a trip aboard (35%) and supporting the UK economy (24%) also featured in the top three reasons. In an increasingly digital world, cash is still king for British staycationers. The research showed that Brits carry twice as much cash with them whilst on holiday in the UK compared to their day to day lives, with over £50 on average lining the pockets of Brits when on holiday in the UK. What’s more, the survey found that only 14% of Brits want to live in a cashless society and that 40% of those carrying cash do so as it helps

them to budget and keep track of spending. TOP SITUATIONS WHEN BRITS USE CASH WHILST ON HOLIDAY IN THE UK 1. Buying ice cream on the beach 2. paying for car parking 3. Giving a tip 4. When at a cafe or restaurant 5. When at a small business that doesn’t accept card payments The new research also revealed the situations where holidaying Brits are most likely to use cash. Paying for ice cream scooped first place as the most common cash-spending occasion with parking and tipping at restaurants also shown to be common reasons for going card-less.

71 per cent of Brits planning on going on holiday in the UK this year plan to take out cash before leaving to go on holiday. Of those who have been on holiday in the UK in the last five years, almost a third (31%) admitted to being caught out cashless whilst on holiday in the UK.

No cash for parking was shown to be the most common financial faux pas whilst one in five Brits (21%) have literally been caught short whilst on a UK trip, finding themselves without cash for public loos. As staycation hot spots prepare for an influx of tourists this summer, with 11,500 branches across the UK, Post Office is the most convenient place to access cash for everyday holiday essentials. Commenting on the research, Martin Kearsley, Banking Director at Post Office said: “Our research has shown that in recent years the UK has become a top choice holiday destination for Brits. Hard earned holidays are a time for relaxing, not worrying about being caught out by not having enough cash. Whether you’re heading to the seaside, scenic countryside or a festival, no matter the staycation destination, Postmasters are on hand to help with any holiday cash essentials.” Results of the survey showed that we truly do like to be beside the seaside. Over half of Brits (52%) lining up a UK staycation this year will be grabbing their bucket and spade and heading to the coast. However, British staycationers are more likely to be caught out by not having cash at the seaside than at any other destination.

Britain’s Best-Looking Pubs Revealed CAMRA has unveiled the winners of its prestigious Pub Design Awards, which recognise the most stunning feats of architecture, design and conservation in British pubs across the country. There were six winners and one highly commended pub across different categories ranging from refurbishment to new build in this year’s awards. These include: New Build (assessing newly built pubs in 2021): • Brewpoint, Bedford (joint winner) –Wells & Co’s flagship state-of-the-art, multi-functional brewery and office space at the gateway to the town. • Crown Wharf, Stone, Staffordshire (joint winner) – Joules’ new taphouse inspired by historic canal-side warehouses. Refurbishment (can range from completely gutting and replacement to enhancing the design): • King’s Arms, Dorchester, Dorset (winner) – The Stay Original Company have overseen a major refurbishment, which has seen careful repair and conservation of historic fixtures and fittings, and careful integration of new ones. • Bleeding Wolf, Scholar Green, Cheshire (highly commended) – Robinsons Brewery embarked on a refurbishment that has carefully conserved the interior features while subtle alterations have been made to make it fit for use in the 21st century. Historic England Conservation (sponsored by Historic England, this award is given for work which conserves the pub for future generations): • Castle, Macclesfield (joint winner) – Branching Out Two Ltd has given a new lease of life to a pub that was apparently destined for permanent closure while maintaining the feel of its historic core. • Coach & Horses, Barnburgh (joint winner) – Don Valley Brewery has taken this historic pub and has carefully carried out alterations to update its facilities resulting in another pub that has been given a new lease of life and is back at the centre of the village. Community Local (reserved for outstanding refurbished street-corner locals):

• Boleyn Tavern, East Ham (winner) – an elaborate ‘gin palace’ built in 1899 that was in a sorry state when purchased by Remarkable Pubs Ltd. They spent around 18 months, and around £1.5m, lovingly overhauling the building. The awards come as the hospitality industry continues its slow recovery from the impact of Covid. This year’s awards recognise work that was carried out during the later stages of the pandemic when restrictions on the industry were still in place. Andrew Davison, chair of CAMRA’s judging panel said: “Once again, the awards underline just how varied Britain’s pubs are, and we have had a hard job in selecting the winners from the entries submitted. Amongst the award winners, we have new pubs, old pubs, urban pubs, rural pubs, elegant old inns, elaborate Victorian ‘gin palaces’, and inter-war pubs. There was a concern that pub owners would suspend work on their buildings during the pandemic, but quite a few seem to have taken the opportunity of enforced closure to plan and carry out repairs, restoration, and improvements. “What links them is that their owners and their architects have responded to them as individual buildings, rather than applying a standard formula – the result is a fantastically varied selection of winners. We applaud them all, and trust that these revitalised buildings will be serving their communities for many years to come.” CAMRA will be celebrating the achievement with a presentation event on 26 July at 1 pm at the Boleyn Tavern in East Ham, London, which is open to the press. The celebration takes place during CAMRA’s Summer of Pub campaign, which aims to promote pub-going post-pandemic while raising a glass to our locals. Nik Antona, CAMRA’s National Chairman adds: “We hope beer-lovers across the country will seek out these examples of excellence and plan visits to them over the summer. It has been an incredibly difficult few years for the pub industry with a cost-of-living crisis now compounded by a cost-of-goods crisis, all hot on the heels of the Covid-19 pandemic. Let’s all support our locals this summer and raise a glass to these shining examples of pub excellence.”

Enhancing Customer Experience By Improving Employee Performance 28

CLH News

Aug/Sep 2022

By Laura Leyland, Managing Director, Fresh Perspective Resourcing ( Positive customer experiences are the bedrock for success in any sector, especially the hospitality sector, generating repeat business, positive reviews, recommendations and, ultimately, a healthy profit. Survey after survey shows that how a customer views their experience is shaped by the interactions they have with hotel staff. Where it’s not the number one factor, it’s almost always in the top three and as we look towards a summer of staycations, it’s time to take heed of advice, top tips and experience so venues emerge with positive customer reviews this season. So, what can hospitality businesses do to ensure their people are appropriately representing their brand? Can employers insist on defined, certain ways of working; or are individuals an unknown quantity who want to do their own thing? The truth is that while it’s often said that your people are your best asset, you can’t think of them in a way that you can, say, a kitchen appliance, a beautiful walled garden, or interior decor. They are not disposable, replaceable things over which you have full control. The good news is that appreciating your employees as people will not only help you to bring out the best in them but will give you, as a business owner, a much more rewarding experience. And that, in turn, will translate into an excellent customer experience and reviews on social channels.

vulnerabilities. Beyond their health and wellbeing, individuals are always more committed to their work when they feel a sense of belonging, knowing that they are making a worthwhile contribution. You can meet these needs by encouraging them to take on more responsibilities, asking for their input when key decisions are made, and taking time to personally thank them for their efforts. Most people also have bigger ambitions than their current job. You can work this to your advantage by creating personal development plans, and providing the training and qualifications they need to progress in their careers. Listen to them, listen to their personal career targets and put plans in place to support them in their goals, weaving them into the business goals where possible. Some employers worry about investing in staff who may leave and take their new skills elsewhere. But an employee who has been nurtured in this way is much more likely to show loyalty. Their value to your business grows too, as they become better equipped to work to a higher standard. The return on investment in training is almost always positive. If you aren’t personally able to work side-by-side with your team on a day-to-day basis, you can create team leads, work buddies or mentors in which your employees are encouraged to offer help to and learn from each other. Ask them to check in on others, especially younger employees or those newer to the business, and to offer constructive guidance, advice and support. This not only improves everybody’s skill sets but gives the more senior members a greater sense of responsibility and accomplishment. All in all, these systems are fantastic for teambuilding, too.

Start by recognising that your people have wants and needs outside of undertaking their work tasks and that in the modern workplace, you as their employer bear some responsibility for fulfilling them.

Specific team building activities are also important, they help your people create bonds and relationships with each other and their superiors, breaking down barriers and opening communications channels, which creates a more harmonious and seamless way of working together, which will be positively reflected in the quality of their customer service.

Individuals have basic needs, including being healthy (both mentally and physically) and enjoying their time at work. You can help meet these needs by offering access to mental health services, such as wellbeing programmes and paid-for counselling. You can extend this to physical health with contributions to gyms and fitness clubs, and by stocking and making available fresh fruit and water, or even getting a mobile massage van in the car park!

Ultimately, the way your team operates will be largely shaped by the tone you set. If you show appreciation, your team will feel valued. If you treat them as people and show that you too are more than the person who hires, fires and gives orders, you’ll foster loyalty. Invest in your team and they’ll give more back to your organisation. Show that you enjoy where you work and the people you work with and they will do the same.

As well as making a variety of resources available, it’s important to check in on your team to ensure they’re keeping well. You can encourage openness by leading by example, showing that you too are a human being with

All of this makes a happy, high performing and collaborative team, which leads to amazing work, efficiency and progression – which in turn looks after your customers.

Chef's Buyer's Guide

Easy Cook for an Easy Life With National Rice Week approaching what better time to explore the many benefits of increasing your use of the amazing grain in your food offering; few ingredients in a chef's pantry provide more interesting textures or more versatility and profit potential than rice. Did you know that rice is the most popular grain on the planet and the primary dietary staple for more than half the world’s population? Despite the soaring inflation of food, US grown rice remains one of the most cost-effective ingredients in the food service pantry. US rice is very high quality and an ideal option when seeking to diversify your menu offering whilst crucially increasing your profit-per-plate margins; from Thai, Indian, Brazilian, Salvadoran, Chinese, Spanish, Turkish cuisines and beyond. With rice on your menu, you can take your patrons around the world. Rice is an economical choice for chefs and operators as commodity prices continue to increase. The ongoing Ukraine conflict has resulted in a global shortage of wheat resulting in huge price increases of bread and pasta, whilst the cost of potatoes has also risen significantly. Rice dishes are always popular, are ideal for diners seeking gluten free dishes and work exceptionally well when trying to maximise profits, particularly if using the grain as the main ingredient on the plate, adding smaller amounts of higher cost ingredients. Our top tips to keep your profit margins healthy: 1) Increase Vegetarian Choices. Rice lends itself perfectly to plant based and vegetarian menu options.

2) Rice is a fantastic tool in achieving a full-looking plate to help adjust portions as the price of costly proteins continue to sky rocket. 3) Embrace World Foods – customers increasingly want to try new and unusual dishes – so look to the Caribbean, Africa and Asian to create low cost, high-margin rice-based meals. 4) Cut down on waste by repurposing leftovers, prepped ingredients from a previous service can be utilised to create dishes like fried rice and stirfrys. Tropical Sun USA Rice is: •

A free from food with no GMOs • Contains 15 essential vitamins and minerals • One cup has 23% of your daily recommended folic acid • Gluten free Tropical Sun USA Easy Cook Rice is cultivated in the southern American states of Arkansas, California, Louisiana, Mississippi, Missouri and Texas. Tropical Sun USA Easy Cook Rice is steamed before milling. This process allows the rice to harden therefore making it less sticky, so the grains remain separate when cooking. As a result, this helps the rice to retain much more of its nutritional content, which is normally lost during cooking. Tropical Sun USA Rice is available in catering size packs of 5kg, 10kg, 20kg and 40kg from Wanis International Foods, either from their huge wholesale cash and carry in East London or for nationwide delivery. For more information, please visit; email or call 0208 988 1100

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Chef's Buyer's Guide

Aug/Sep 2022

CLH News

Fylde Fresh and Fabulous Based in the heart of the Fylde countryside Fylde Fresh and Fabulous Ltd are a well-established 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.


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 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 For all the readers of Caterer Licensee Hotelier Magazine we are offering a 10% discount off any purchase of either FFF chips or 20mm chunky chips online. Simply add discount code CLHM001 when purchasing any of these two products from our website

We provide national coverage, delivering our fresh

We’ve Got A New Website! What Do You Think?

Its official, we have done it! Our new website fresh from the oven as it were – we think it has turned out rather splendidly. Truth be told, this has been some time in the making. But the best things come to those who wait.

It will give us fresh impetus and the means to add more LittlePodders to our growing family. It will help us to showcase our products and support vanilla farmers in the Equatorial regions. It will enable us to underline our most important message: that if you choose to use real vanilla, you will make a difference to our world.

Some of our personal highlights include the hummingbird that buzzes around our beautiful homepage and all our delicious new recipes from our chef ambassador, and Master Chef of Great Britain – The Peter Gorton Collection . We would like to know what YOU think, so please, pop the kettle on, have a good look around and do get in touch and share your thoughts. Make sure you continue to join us on Instagram (follow @little_pod and use our hashtag #CampaignForRealVanilla). Visit

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Spirits, Mixers and Cocktails Cocktails Defying Cost of Living Impact 30

CLH News

Aug/Sep 2022

seen cocktails listing branded spirits on menus when visiting bars and/or restaurants in the past 3 months, and 44% have subsequently ordered these cocktails.

The post-lockdown return to market has seen a growth in demand for premium serves amongst treat-seeking consumers. But, the price of cocktails is rising, against a broader market backdrop of growing inflation and a cost-of-living crisis. As a result, consumers are increasingly focusing on price and value. And their price-consciousness highlights a renewed onus on pricing and promotional mechanics for the category. CGA by NielsenIQ’s survey of 1,000 nationally representative GB On Trade cocktail drinkers revealed that 19% of GB consumers drink cocktails out of home. Out of 9 million cocktail drinkers, 67% are very likely or quite likely to pay more for a higher quality cocktail, (+7pp vs Q1 2021). Many consumers are undecided on the cocktail they will choose before visiting. But, the most important factors when choosing a cocktail are – 1. flavour(s) 2. ingredients 3. is already tried and tested 4. on promotion 5. price compared to other cocktails The cost challenges currently facing bars, pubs and nightclubs mean that costs are being squeezed, and some price rises will have to be passed on. These cost expectations have grown across the On Premise, with consumers expecting sharp increases to prices on each drink in restaurants (+£1.18) and nightclubs (+£1.51) vs Q1 2021. This includes significant increases in expected price points for cocktail serves, with inflated prices especially in the nightclub sector.

“VALUE FOR EXPERIENCE” Despite cost of living increases, consumers are still planning to prioritise

food and drink spend, but they are increasingly “value led”. For a significant proportion of consumers, this means “value for experience”, for example – is the price worth paying for? Value is considered to be more important than price, however value doesn’t necessarily mean cheaper, but can be considered synonymous with quality. To this end, high-quality, premium cocktails that are part of a memorable experience will keep visitors coming back. Price is also important to consumers, even if it’s not the most important factor in choosing a cocktail – with 56% of consumers purchasing this drink type on promotion every time or almost every time they go out for cocktails (+8pp vs Q1 2021). In addition, non-cocktail drinkers are 32% more likely to be tempted by an offer to change to the category. Phillip Montgomery, director of client services – UK & Ireland, said: “Many consumers are alleviating the rising cost of cocktails by focusing more on the availability of deals and promotions, as they assess the value outlets are offering. So, offering cocktails at great value is important for operators and suppliers hoping to appeal to a much broader consumer base, rather than just competing for consumers who actively seek high quality cocktails.”

BRANDED SPIRITS The latest CGA Consumer Impact report shows that in the past month 2 in 5 consumers have visited the On Premise 3 or more times and 56% of consumers’ last trip to the On Premise was within the past week. Visitation levels remain positively steady compared to the previous month, however 38% of consumers have been out for a drink-led visit, up +2pp compared to July; likely driven by consumers wanting to make the most of patio season and the warmer weather. Significantly, the report reveals that almost 3 in 5 cocktail drinkers have

Flavourful Fun Fast Frozen Cocktails We’ve all been there. Queuing at the bar for up to 30 minutes as the bartender uses their mixology skills to make a huge order of complex cocktails from scratch. You don’t want this for your thirsty customers. With an Absolute Frozen Cocktail Machine, you can forget never ending queues. It takes upto 1 minute per cocktail! To make them, you add alcohol, neutral slush then flavoured syrup to the cup. All in under 1 minute. It’s really that simple. The possibilities are endless. There’s no ‘order 2 of the same cocktail’ catch in a 2-4-1 deal because of the slow process. Your customers can order lots of cocktails in one round without holding up the queue. Your whole menu can be made with just one Absolute Frozen Cocktail Machine thanks to the neutral base syrup in the bowls. Our extensive range of syrups cater to everyone’s tastes, from fruity flavours like strawberry, to sweet flavours like pink lemonade and sour like sour cherry.

Among consumers who have ordered cocktails including branded spirits in the past 3 months, 2 in 5 have done so every time/almost every time they have visited the On Premise – highlighting the influence this brand exposure has when positioned as a key ingredient in a preferred cocktail type. There is still significant room for growth in this area for brands to entice consumers to try a branded spirit in a cocktail, by optimising this crucial part of the consumers’ path to purchase – 52% of consumers order cocktails with branded sprits only occasionally when visiting bars and/or restaurants. Typically, when ordering spirits, 43% of spirits drinkers order by specific brand, while just over a third (33%) order the category generally, and 24% do so depending on the situation. This presents suppliers with the opportunity to engage loyal brand consumers, and to drive consumers to trial brands when presented in a range of cocktail serves. Matthew Crompton, regional director – North America, said “Casual dining chains continue to be the most visited venue type in the On Premise, with over half of consumers visiting the channel in the past 3 months. Working effectively with target outlets to get branding and branded descriptions on menus can help boost visibility further to influence cocktail choice. It’s important for suppliers to consider the effectiveness of branded and non-branded options when building On Premise strategies with operators and independents.” Steady Level of Consumer Visits On Premise satisfaction remains high across the board, particularly around quality of service. The research also suggests operators and suppliers can expect steady levels of consumer visits to bars and restaurants in the upcoming month, and new opportunities to entice target consumers to repeat purchase and trial brands.


Not only are you serving a lot quicker, these fun drinks will have them coming back for more. Once they’ve tried one of your frozen cocktails, they’ll be returning again and again to try the whole menu. Plus, you can sell frozen cocktails for a significant markup so profiting from each cup is inevitable! We’ve put together a CLH readers promotion; a package worth 2,000 drinks for FREE! Within this, you get high-quality Absolute Slush/Cocktail Syrups (choose from the standard package or opt for whatever flavours you’d like), glassware and P.O.S material, including menus and an A board to promote your fantastic drinks. With this package you can earn profits of £10,400 as your only cost is the alcohol, based on 1 x 25ml shot per cup. After this Lease or purchase an Absolute Frozen Cocktail Machine from us at Absolute Drinks. We supply and install the equipment, provide service throughout and sell stock and supplies! Get in touch for a free quote or appointment with a rep – 01942 607 634,

Spirits, Mixers and Cocktails

Cocktails Defying Cost of Living Impact (CONTINUED FROM PREVIOUS PAGE) “Being able to truly understand the nuances of consumer preferences, need states and motivations to influence effective decision-making is key to success. On Premise occasions are important to consumers, and suppliers and operators need to be able to cater to the needs and expectations during visits,” said Matt Crompton.

WHAT ARE THE UK’S FAVOURITE COCKTAILS? Well, earlier this year on trend online retailer IWOOT conducted an analysis to see what are the top cocktails of 2022.

Aug/Sep 2022

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To determine the rankings, the team looked at the previous 12-months of Google Search Data and calculated the monthly average for each cocktail. These average totals were then stacked up against one another to determine the winning beverage. The UK’s most popular cocktails • • • • •

Porn Star Martini (108k Monthly Google Searches) Espresso Martini (92k Monthly Google Searches) Piña Colada (71k Monthly Google Searches) Cosmopolitan (66k Monthly Google Searches) Mojito (57k Monthly Google Searches)

‘Mix Like An Italian’ With The New Range Of Premium Mixers From Sanpellegrino As cocktail consumption continues to surge and popularity of low and no alcohol serves continue to rise, Sanpellegrino brings its 90 years of drinks experience, natural quality ingredients, exceptional citrus heritage and unique sparkling bubbles to the super premium mixers market with its new range. Superbly balanced bitter-sweet, crisp and vibrant flavours, presented in beautifully premium glass bottles, the Sanpellegrino mixers range includes Tonica Citrus, Tonica Oakwood, Limonata, Aranciata, and brand-new Ginger Beer and Tastefully Light Tonic. Since 1932, Sanpellegrino has crafted Italian sparkling drinks with selected and refined ingredients, masterfully mixed by Italians to create authentic, refreshing premium drinks with a distinctive citrus flavour. The new range aims to bring people together in the Italian way through the traditional aperitivo drinking occasion. The six premium sparkling drinks are made to uplift

shared drinking occasions, whether mixing into a cocktail, elevating a mocktail or serving over ice with a slice; inviting consumers to savour their drinking moments in style. Michela Tasso, Sanpellegrino UK Brand Manager says: “We can see that early evening consumption from 5 to 8pm – known in Italy as the aperitivo moment - keeps growing and that a strong cocktail offering provides great benefits to outlets; with cocktails accounting for 7% of total venue food and drink sales in 2021, compared to just 4% in 20191. Italian to our core, this ‘aperitivo hour’ is something we have always embraced at SanPellegrino and are delighted that we can now enhance this moment with the launch of our new Italian mixers range. Indeed, for moments to savour, mix like an Italian.” Available to purchase online and in the on-trade directly from Nestle Waters. See the advert on this page for details.

Bottleproof Cocktails – Allowing All Venues To Serve Quality Cocktails Bottleproof Cocktails have been supplying their premium range of pre-made bottled cocktails exclusively to the hospitality trade since 2016. Customers include hotels, theatres, restaurants, pubs and events venues across the UK. Why choose Bottleproof? Well, they have a range of over 25 cocktails including 0% cocktails and they only supply the on-trade. Plus they have received a list of awards as long as your arm from IWSC, Spirits Business and LSC. Their cocktails are, as Charlie Anderson, co-owner of Bottleproof says, “created to replicate the perfect bar serve. They are all full abv and we only use premium ingredients and branded spirits just as a top bar would. We don’t add any preservatives, flavourings or colourings so they really are the real deal with no synthetic tastes” Bottleproof cocktails are now served in some of the UK’s best hotels, pubs and restaurants and the reason, other than the taste, says Mark Thompson, co-owner, who heads up sales, is ”they can be served in less than 30 seconds, require no training (other than

how to use a cocktail shaker) and allow venues far greater stock control. Both Charlie and I have either worked in or supplied the ontrade for over 20 years and we understand the hospitality business. I think the fact that our cocktails are an on-trade exclusive is really appealing to our customers. Also, the post lockdown staffing difficulties have seen many venues really struggle with staffing and serving cocktails with un-trained staff has been a real issue. Bottleproof’s cocktails have provided a solution” In addition to their range of cocktails, Bottleproof also make many bespoke cocktails for customers, including a cocktail designed specifically for hotel rooms that requires no ice and no shaking! With a range of 0% cocktails as well, Bottleproof really can allow trade venues a full and balanced cocktail list. And Eco-friendly Paper bottles options….. Bottleproof Cocktails are available either direct or through selected trade wholesalers. For more details, visit or email


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Aug/Sep 2022

Outdoor Leisure

Sovereign - Bringing Imagination Into Play

With decades of experience in the play industry, Sovereign pride themselves on the quality and longevity of their outdoor play equipment. Perfect for busy, family-friendly establishments, Sovereign’s flagship range of timber towers have infinite play value are a great addition to any outdoor area. We think you’ll love: Popular for a reason, the Captain Mannering (named after a pub local to Sovereign’s Essex headquarters) incorporates four tower units to give extra space and capacity to satisfy older and more active children. It provides a challenging play environment which will inspire endless possibilities for imaginative play. A truly impressive addition to any play area. The Republican Bench and Table Set is designed with commercial areas in mind. Built with our robust planed

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!

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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

and pressure treated timber, this set is perfect for high traffic areas and a great edition to beer gardens and outdoor seating areas. Ideal for smaller areas, the Foxtail features a slide, rock climber and a fireman’s pole to keep children entertained for hours! The Thumper is a truly impressive addition to any play area, this tower incorporates many of the features seen in other models, with the addition of a further deck area that allows extra space and capacity to satisfy older and more active children. With a 20 year warranty on all timber products, 25 year warranty on all metal products and the option for Sovereign Compliance inspection and maintenance packages, Sovereign equipment will bring joy to children and families for years to come. Find us at side and a couple of gastronorms on the other, to deskill and make life a little less fraught. Smaller half sized models also available – Have a great summer and remember, POP-UP for EASIER PROFITS.

Outdoor Leisure

Aug/Sep 2022

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Bolsius Professional Helps Operators to Unlock Revenue in their Outdoor Spaces As consumers flock to pub gardens and restaurant terraces to bask in the sizzling sunshine, Bolsius Professional has released a new guide for operators keen to capitalise on their outdoor spaces. Combining stunning exteriors, design tips and cost-effective ideas, ‘Investing in outdoor: attract and retain customers to grow revenue’ provides ideas and guidance on creating a compelling multi-sensory outdoor experience for customers. The premium candle specialist has launched the report in response to changing market dynamics over the past few years. This includes, the government relaxing of pavement dining laws during the pandemic, which allowed restaurants, pubs and bars to serve food alfresco and new legislation plans to make this permanent, representing a valuable opportunity for operators with outdoor spaces. Paul Christodoulou, National Account Manager UK & Ireland Out of Home and Hospitality at Bolsius Professional and Member of the Institute of Hospitality said, “Outdoors is most definitely in – and now more than ever. Before, outdoor spaces were a ‘nice to have’ –

used almost exclusively when the British summer finally arrived. However, as a result of the pandemic, savvy pubs, bars and restaurant made the most of their outdoor space in recent years, and they are now seen as an opportunity By investing in your outdoor space and creating a welcoming atmosphere customers want to stay in and revisit again and again, operators are not only able to serve more covers over the summer months, but growth their full offering through additional year-round space. To support, we’ve pulled together a selection of tips and ideas for operators, from furnishings to foliage and comfort to candles we’re helping them to unlock revenue through expanding into this typically under-utilised area.” Bolsius Professional is a leading candle manufacturer, with an extensive range of indoor and outdoor candles designed specifically for restaurants, bars and hotels. To discover more about their candle range, and to download a copy of the Bolsius Professional guide ‘Investing in outdoor: attract and retain customers to grow revenue’, go to

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

generate the right impact. Getting an eye-catching 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

Monster Mesh

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Aug/Sep 2022

Outdoor Leisure

Moda, Where Outdoor Furniture Really Means Business 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.

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 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 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. 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: or visit

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.

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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!

The Sausage Man A prolonged hot weather spell has resulted in a bumper season for outdoor entertaining across the UK. Not only do we celebrate World Funfair Month this September, it’s also time for Oktoberfest – the world’s largest beer festival and travelling funfair, originally held annually in Munich, Bavaria, Germany, running from midSeptember to around the first Sunday in October. The Munich Oktoberfest sees more than six million international and national visitors attend the event, but the celebration has spread worldwide such is its popularity. Famed for its steins of beer and abundance of sausages, or wurst, Oktoberfest events are growing in popularity throughout the UK. British Art Historian, Neil MacGregor states ‘every (German) region has its wurst and it’s claimed that there are 1,200 of them.’ Although The Sausage Man don’t stock all 1,200 of Germany’s sausage varieties, they certainly stock a lot! As the go-to specialists in German sausages, charcuterie and a choice selection of other German food goods, including beers and spirits, The Sausage Man are well placed to provide all your alfresco dining and event needs. Charles Coleman, Sales Director at The Sausage Man “Hot Dogs are a well proven food offer as they appeal to all ages, are simple to serve and easy to eat, requiring no real kitchen support. We supply to many festival caterers such as Glastonbury, Latitude and Wilderness, beer gardens, pubs, along with a host of foodservice caterers and have enjoyed growing custom and increased interest as we find authentic German sausages are in demand all year round, not only at Oktoberfest or Christmas markets. “Handheld options at outdoor events make perfect sense for the situation, as operators are catering for high volumes in a short space of time, easy to use, quick serve products that deliver great cooking performance and taste every time are a real benefit. Using premium

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 or

quality, authentic products will result in repeat custom and increased profit. “Customers want to be assured of the quality of their food choice – push the best features of your product through interesting, eye-catching menu descriptions, if you are using award winning products shout about it; social media is the fastest route for your message. We’re delighted that four of our German sausages have recently been awarded 1 Star Great Taste Awards – this will further enhance our offering, generating consumer confidence and interest in our product. “We offer a diverse range, something to suit all tastes, in a variety of sizes. Our selection of Bratwurst and Frankfurters are particular crowd pleasers, but we also cater for vegan and vegetarian diets with our hugely popular, satisfying meat alternatives; Vegan Bratwursts and Hot Dogs.” As the perfect accompaniment to a refreshing Engel German Craft Beer, a selection of Bratwurst is offered including the richly spiced Cumberland Style Bratwurst with a hot mustard kick, weighing in at 110g, 18cm and with a natural casing that gently snaps and a delicious blend of pork and herb filling, The Sausage Man’s Bratwurst XXL 25cm sausages are repeat crowd pleasers. To satisfy the sausage connoisseurs, choose from the range of Gourmet Bratwurst, three premium options are available, all 100g: Black Angus & Pork, Wagyu Beef & Bacon or Iberico Pork. For those following a vegan or vegetarian diet, try the tasty Vegan Bratwurst or Hot Dog, both 100g and 20cms comprising of a juicy blend of seitan, spices and seasonings. Providing operators with a quick and easy menu choice, all sausages are fully cooked, ready to eat, and are simple to reheat using the grill or basic kitchen appliances. The sausage range is supplied chilled or frozen, benefiting from a long shelf life. Apart from the vegan sausage options, all other sausages are gluten-free. To find out more about our products visit

Outdoor Leisure Make First Impressions Count with Major Plants let you down. Making sure your business looking good is our business! Whether you are seeking an alternative quotation to compare with an existing supplier or are looking at external flower arrangements for the first time our flexible agreement and personal service will give you a piece of mind reliable support for your business. First Impressions Count! Major Plants Limited specializes in providing cost effective, visually striking, hanging baskets rental and maintenance services.

Please get in touch! 0800 111 4014 –

In business over 10 years our company grown through word of mouth via our satisfied and expanding customer base. We know that busy businesses have enough work to do without trying to remember whether the flowers have been watered, fed, or tidied up. Calling in the experts like Major Plants Limited means that you can get on with your business while we ensure that outside, your plant arrangements and presentation never

Authentic Spanish Sangria – Now In A Can! Sangria Solsueño, an authentic Spanish sangria, is now available in a 330ml slimline can, bringing a ray of liquid sunshine to the UK market and beyond. Crafted in the Denominacion de Origen protected region of Jumilla in Murcia, Spain, Solsueño is a 5% abv, bright red, easy-drinking liquid, and is instantly recognisable as a genuine sangria. Tim Smith of Solsueño explains, “the advantages of a ready-made liquid are consistency, time saved in preparation and no wastage. Solsueño is ideal for all indoor and outdoor settings, available as a single-serve reflecting modern consumption patterns and in a format which is innovative and convenient. It can, of course, be added to a jug for the sharing experience

with ice and fruit’’ Solsueño is vegan, gluten free and uses only natural ingredients, plus is packaged in an eco-friendly can format. With high awareness levels of sangria amongst UK consumers, and the travel challenges faced in recent years, Solsueño is bringing a much-needed taste of Spain to the UK! To receive a free Solsueño sample pack and back bar display unit, limited to the first 100 requests, visit: Find out more at or get in touch via email

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Aug/Sep 2022

Products and Services

New Additions to the Weetabix Portion Pack Range By David Bone, Foodservice Channel Manager, Weetabix

Catering for the differing needs of consumers at breakfast can be a tricky business. We know that they want taste but are concerned about the healthiness of their breakfast so delivering tasty healthy cereals has always been a focus for us. Weetabix Original is and will always be a low sugar, high fibre cereal. It is low in salt, fat & sugar to aid a balanced diet, fortified with vitamins and iron. It is by definition, HFSS & CQUIN compliant. Our more indulgent products such as Weetabix Chocolate, Chocolate Crispy Minis and our new launch Weetabix Melts also share strong nutritional credentials with the parent brand. Cereal has a lot of versatility – it’s quick and convenient but can also be personalised with additional toppings and different milks, which taps into the trend for personalised breakfasts. This is a great option for caterers to allow consumers to customise their breakfast cereal, offering variety in the morning. Cereal is also still the number one breakfast product - it offers great value for money, which will be important both to consumers and caterers in the months ahead. Whether you’re expanding your continental breakfast offering or looking for convenient options to serve, our new portion pack range helps caterers satisfy convenient individual servings, regulate portion control and provide lower volume service.

Weetabix Original and Weetabix Chocolate are now available as two-biscuit portion packs in the classic Yellow Box format Weetabix Crispy Minis Chocolate Chip is available in a 40g portion pack. Convenient, easy to prepare, hygienically packaged and portable, Weetabix’s portion packs are ideal for breakfast serving occasions.

Weetabix On the Go breakfast drinks are a great way to offer a convenient way to start the day for customers. Available in deliciously smooth chocolate, vanilla, strawberry, or banana flavours, our Weetabix On the Go range all provide the protein, energy, and fibre of a typical Weetabix cereal with milk. Alpen cereal bars also offer a perfect snacking boost to offer any time of day, offering a high in fibre snack in a range to tasty flavours. See the advert on page 13 for further information or visit

Better Beer, Better Business A Compostable Straw That Does

Operating in over 3000 venues nationwide, Clear Brew are the beer line cleaning professionals that you can rely on to help reduce waste, save money and time, and improve the quality of the draught products you serve your customers. At Clear Brew, we understand that recent challenges such as staff shortages and inflation can add pressure to a business. We are pleased to be able to help over 3000 licenced premises across the country by providing a fully managed, regular beer line cleaning service. Our experienced technicians maintain dispense quality across both keg and cask lines on an extended frequency. During each visit, your local technician will carry out a full line clean and cellar check to ensure your products and equipment are kept in top condition. Our labour inclusive system comprises of a specialised water fed mixing unit, that uses no electricity or propellant gas, combined with inhibitor technology and market leading chemicals. This results in a service that is guaranteed to save your venue money, reduce your waste and improve the quality of your draught products.

INTRODUCING OUR NEW CELLAR REPORTING APP Our service now includes our new cellar reporting app, paired with our fully managed beer line cleaning service this adds real value to any operator in todays licenced sector. The app has been designed to provide our customers with information related to their cellar and bar on each and every clean. Customers are able to view the ullage, water, labour, and chemical savings they are making on each clean, they will see that standards are being maintained within the cellar and all associated equipment is being cleaned and checked and any possible

concerns have been highlighted. The Clear Brew service combined with the cellar reporting app allows our customers to be confident that their beer, bar, and cellar are being well maintained and managed.

OUR GUARANTEES 1. Guaranteed to reduce ullage, improve your carbon footprint and save you money. 2. Guaranteed to improve beer dispense quality, protecting yields and sales. 3. Guaranteed to relieve the stress associated with organising staff. 4. Guaranteed to provide professional, fully trained operators. 5. Guaranteed to carry out the first clean FREE of charge and provide a service without any contracts or upfront costs. ‘Great service, always on time and great value for money. Would recommend to any venue big or small. Saves a lot of time and energy when we are all busy.’ Lloyd Price, Proprietor.

START A CONVERSATION WITH CLEAR BREW TODAY We are so confident in our cleaning method that we don’t request a contract and provide an initial survey and clean completely FREE of charge. During this first visit we will measure your ullage and produce a full quotation that will clearly show how much you can save. BII members’ exclusive offer: 10% off your beer line cleaning for the first 12 months. (QUOTE REF BII10) 01209 219889 See the advert on page 9.

Not Go Soggy in Your Drink?

Agave Fibre Straws are a new 100% plant based compostable straw. Made entirely from natural fibres of the Agave plant, a biproduct left over as a waste material when making Tequila. Manufactured sustainability in Mexico, they are naturally biodegradable and compostable at end of life. They are also vegan friendly and gluten free. Agave straws break down naturally in as little as 12 months, but unlike paper they do not disintegrate or go soggy when submerged in drinks. Instead, they provide a similar drinking experience to plastic. This makes them the perfect choice for bars & restaurants serving high-end cocktails or smoothies, delivering a much-improved drinking experience for your customers. Not only is the experience improved, but unlike other eco-friendly alternatives such as PLA, they do not need any special waste separation or an industrial

process to be recycled. They break down naturally in the presence of oxygen and sunlight, meaning they will disintegrate in landfill or ocean conditions without any negative impacts on the environment. In Mexico, the relationship between the Agave plant and the people has been long intertwined. Within the region there are hundreds of variations of the plant in different shapes and sizes but in recent years, the plant has been mostly used to produce alcoholic beverages. Introduction of Agave straws to the UK market is the result of a collaboration between Penka & Buzz Catering which aims to continue a long-standing local tradition whilst creating a truly sustainable product that contributes to solving a global environmental issue. For sales and more information visit us online at or see the advert on page 15.

How to Cut Water Use, Bills and Denby Launches 'Kiln' Tableware CO2 in One Simple Step ‘Kiln’ tableware launched this year is a true celebration of British craftsmanship from iconic potters, Denby. Using age old pottery methods, Kiln has a calming colour palette of chalk white and hues of oatmeal and grey with a hand- decorated freckling glaze effect. Beautifully uncomplicated, Kiln creates a perfect setting to make food look stunning, the new freckling technique is designed to frame food yet is uniquely different on every piece. Kiln’s fully vitrified stoneware includes a new collection of serving bowls and platters in organic asymmetrical forms which make great statement pieces. There are also classic place setting items such as coupe plates, which are known as the ‘Chef’s plate’ as they are great for presenting food, that can be comfortably stacked and withstand use in a busy restaurant. Denby rigorously tests its products to tough industry standards and the pattern performs well against stringent hospitality criteria without looking like standard hospitality

ware. Plate and bowl rims are tested extensively and form part of Denby’s 10-year chip warranty. Produced from local Derbyshire clay, each piece of Kiln’s artisan pottery is handcrafted by 20 pairs of hands at Denby’s original 200-year-old pottery by craftsmen whose skills have been handed down over generations. Kiln shares Denby’s environmental attributes and is the conscious choice for hospitality venues who prefer to support “Made in England” ceramics. Denby was the first UK pottery to be zero to landfill on process waste and holds ISO14001 which is awarded when sustainability and the care of the environment form an integrated part of the production process. Kiln has all Denby’s inherent strengths, is freezer and dishwasher safe and can be used in the oven up to a temperature of 250ºC. For more information on Denby for Hospitality, visit www.denbypottery/hospitality or see the advert on page 5.

Hospitality businesses could slash CO2 footprints, cut water use by hundreds of thousands of litres each year, and annually save over £1,200 on every three urinals operated, simply by switching to waterless technology. These findings have been released by Smarti Environmental, the UK’s leading waterless urinal business, following one of the driest and hottest summers in living memory, leading to water shortages, and drought measures across the UK. The savings are possible with the installation of Smarti Environmental’s eco-friendly waterless Vortex triple seal valve (TSV), which has been designed to cut urinal running bills by over half, at the same time as eliminating bad urinal smells, and blockages commonly experienced in flushing urinals. Ending the need for water, the eco-friendly, retro-fit Vortex valve typically saves 100,000 litres of clean water and 105kg CO2 per urinal, per year. It also prevents airborne infections caused by flushing urinals, which have 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 fits 98% of all urinals, which means that businesses can retain their existing urinal bowls, and it also provides the fastest draining waterless urinal solution on the market. Utilising an eco-friendly bio-block enzyme ring and integrated bio-tablet that breaks down uric acid and bio

film proteins, the valve not only makes urine PH neutral a world first - but it also prevents costly and damaging back-fill flooding caused by the chemical reaction between urine and water, which leads to uric salt and biofilm build-up that often blocks flushing urinal waste pipes. With the ability to be fitted in under a day, Smarti’s waterless urinal solutions offer a great way to cut costs, carbon and water use simply, easily and with the minimum of fuss, enabling hospitality businesses to function even during periods of water shortages. Visit or call 01392 311 202 for a no obligation washroom survey and quote. See the advert on page 3 for further details.

Commercial Kitchen Fit-Out Stephens Catering Equipment Stephens Catering Equipment were awarded the contract for the commercial kitchen Fit Out at Clayton Hotel, Bristol. Stephens worked for McAleer & Rushe Construction on the installation of a highly efficient kitchen, servery, and kitchen extract system for the new hotel. The full remit included: Berto’s Cooking Equipment, Rational self-cleaning combination ovens, Foster Refrigeration, Moffat Fabrication, Hobart Warewashing, and the extraction system was completed by Bridge Air. Stephens Catering Equipment (SCE) are the premier catering and food service equipment firm in Ireland and the UK, with 50 years track record of delivering some of the most prestigious landmark projects across the market. Working with a variety of clients from concept, design, build, install and commissioning thereafter to maintain and service the equipment to ensure clients

Aug/Sep 2022

CLH News

objectives are consistently met. The SCE team are delighted to have played a role in the completion of this impressive project, which saw the Clayton Hotel located in the heart of Bristol open its doors in March 2022. Stephens Catering Equipment has extensive experience across all sectors but is particularly specialised in delivering optimal food service solutions for the hospitality industry. Commenting on the project, Ian Manson, Sales Director of Stephens Catering Equipment said, “We were delighted to design, install, and project manage the Fit Out of the Clayton Hotel, Bristol. We wish them great success in the future.”

We are proud to have designed, supplied & installed catering equipment to Clayton Hotel, Bristol

T: 028 25861711/ 0141 2660031 E:

Cut Bin Collection Costs Large bins of food waste are costly to collect and cause hygiene, health and safety, pest and smell issues.

Regular collection costs are rising but one way to cut these costs and improve hygiene is by switching to onsite food waste processing. Meiko’s BioMaster range features a hygienic stainlesssteel hopper which can stand alone or be built into tabling. BioMaster pulverises all typical food waste including oil, grease, liquids, fish skins and flowers. This is then pumped automatically to on-site sealed storage for collection by tanker. Collections could change to being every few months instead of weekly or fortnightly, saving a small fortune. Meiko BioMaster uses minimal water, is simple and safe to operate, cuts labour and saves floorspace by



replacing scrapping bins and wheelies. BioMaster stops food waste going to landfill and prevents discharge of food residue and fats from plate waste to drains.

EFFICIENCY: BioMaster processes all typical kitchen food waste including oils and fats. The slurry is pumped to storage tanks. Multiple small users such as a high street parade of food retailers or a food court could share BioMaster. LABOUR: BioMaster inlets prevent double handling. They can be sited in kitchens, prep areas and dishwash, saving labour and improving ergonomics by reducing secondary handling. SUSTAINABLE DESIGN: There is no need to place BioMaster into a stand-alone location. It can slot into the kitchen. Inlets can be placed within counters or in line with the dishwasher to replace scrapping bins. For further information see the advert below or visit E: T: 028 2586 1711 / 01412 660031

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Commercial Kitchen Fit-Out FloorTech - At the Forefront of Flooring Technology

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Commercial kitchen floors are constantly being exposed to spillages such as fats, oils, grease, detergents and acids. Add heavy footfall to mix and you have the potential create an extremely hazardous environment. By choosing a FloorTech® commercial kitchen floor you are protecting the welfare of your staff by investing in the safest flooring system on the market. Trazcon® has certified slip ratings and has superb upgrade potential for future modifications e.g. increase anti-skid, change colour scheme etc. Our

FloorTech® flooring systems are HACCP certified ensuring that our customers have the most hygienic floor system. Trazcon® Decór is primarily used in commercial kitchen and food prep areas, mixing baking & rooms, chill rooms, ingredient stores, connecting corridors, gowning rooms and washrooms, thereby creating a safe and fit for purpose working environment. E: T: Int 0161 775 2942 W:

THE ALL NEW - SPH515 Hood Type Dishwasher The latest SPH515 hood type dishwasher from Smeg Foodservice, has a new and patented hood lifting design, making it one of the lightest in the industry and effortless for all operators in any installation. Fitted with the all-new 3 stage, interlocking water filtration system, the SPH515 ensures excellent wash performance and results. As standard, the machine has a drain pump, break tank and rinse and booster pump – ensuring safe, reliable and consistent results with every wash. The hood mounted soft touch con-

trols are easily accessible and provide simplicity for understanding and operation of the machine. For time sensitive sites requiring rapid throughput, there are 7 dedicated wash cycles with the fastest cycle being just one minute. The powerful wash pump delivers a superior wash and due to the machine’s soft start function, it does so without damaging delicate items. Thanks to the SPH515’s doubleskinned, fully insulated hood there is reduced noise and lower energy consumption. Visit www.smegfoodservice.

SUPER CLEAN, PINHOLE FREE, RESIN FLOORS Choose a FloorTech® commercial kitchen floor and protect the welfare of your staff.

Trazcon® has certified slip ratings and has superb upgrade potential for future modifications.

Our FloorTech® flooring systems are HACCP certified ensuring that our customers have the most hygienic floor system. Unit 6 Thames Trading Centre,Woodrow Way,Irlam,Manchester M44 6BP.

E: | T: Int 0161 775 2942 W:

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CLH News

Aug/Sep 2022

Commercial Kitchen Fit-Out

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.

Cemco (The Catering Equipment Maintenance Company)

Please mention the Caterer, Licensee & Hotelier News when replying to advertising Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment

Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.

CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers. We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock

We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.

Trust CEMCO for commercial catering dishwasher servicing!

Call us now, on 01202 377205 for a free quote to repair your dishwasher

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

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


CLH News

Design and Refit

Aug/Sep 2022

The Changing World Of Hospitality Interiors By Nicola Ball, Associate Interior Designer at KKA ( The world of hospitality interiors is changing. 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 - thanks to the summer of Staycation - 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. These venues provide a different experience from longer stay spaces, from the lighting, check-in or food and beverage offering. 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. 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. 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. 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. 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.

Catering for Children More Important Than Ever The hospitality industry is ever evolving, and even more so post-covid. Most families are now back to eating out on a regular basis, however, their requisite for restaurants has changed. Families are seeking clean, reliable, and hygienic facilities to accommodate their youngsters which now plays a huge role when selecting an appropriate dining venue.

Eurobambino – Helo’s bestselling highchair. The Eurobambino is constructed from Rubber Wood and is available in a variety of finishes making it suitable for all decors, ranging from classic wood stains to more vibrant options. Further, the highchair is stackable up to 4 units thanks to its exceptional strength and design, this allows for compact, discreet storage in any location.

As a consequence of changing consumer habits, the demand for such facilities is growing from the hospitality industry. Helo is a leading UK supplier of both commercial highchairs, booster seats and baby changing units. The brand has been trusted to deliver quality, reliable furniture to the hospitality, leisure, and school sectors since 1999. All our products are rigorously tested to ensure they meet current British Standards.

On top of highchairs, Helo also supplies commercial baby changing units. These units are manufactured to the highest quality standards which helps create a safe, versatile, and long-lasting, baby changer. Both our horizontal and vertical units are tested up to 100kg and include dual-purpose, heavy-duty fixings for guaranteed peace of mind.

Helo offers an extensive range of commercial highchairs suited to any environment, ranging from the Eurobambino through to the Simplex Highchair. Many high-street chains purchase the

For more information visit Home - Helo Commercial High Chairs ( or give us a call on 01284 772400 or and we’ll do what we can to help.

Mayfair Furniture

Design and Refit

Aug/Sep 2022

CLH News

Ireland & Europe. We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. 01733 310 115

Mayfair Furniture will be celebrating 10 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways. We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK,

London Roof Garden Boasts Toilet Block Thanks to Saniflo The Queen Elizabeth Hall at the iconic Southbank Centre has a stunning roof garden and café overlooking the Thames. Filled with wildflowers and attracting bees and insects from all over London, it is a place to socialise, dine and even work when the weather is fine. Early in 2022 the team running the venue came to a consensus that the distance of the nearest WC’s was hindering the experience for clients and staff alike; customers had to descend the winding staircase back to the Royal Festival Hall in the main building. Richard Riley from building contractor, Eleven London, was contracted to construct a wooden toilet block with two separate WC’s and hand basins. With no gravity drainage available in proximity of the new block, a pumping solution was going to be the only way to discharge the waste away to the nearest soil

stack some 40m away. With input from the Saniflo technical team, including a visit to site to assess the potential run of pipework, a Sanicubic Pro 2 lifting station with twin pumps and a wireless alarm was specified and installed by Richard and his plumber. This powerful unit uses alternate pumps when operating normally, but in the unlikely event of a pump failure can switch to single pump operation in order to provide continuity of operation at all times. A wireless alarm offers early warning of any issues. The unit is installed in a cupboard to the rear of the block and provides quiet, efficient operation. The installation of the roof garden toilet block has proved to be an excellent investment with the whole space enjoying more visitors who stay for longer. For more positive solutions and inspiration, visit

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CLH News

Aug/Sep 2022

Design and Refit

Gas Water Heating & Sustainability

If you are wrestling with meeting calls to be more environmentally aware as a business, then it is worth understanding that a limitation on new gas grid connections for heating systems becomes effective this year. However, this mandate does not apply to already connected buildings. For the time being, if a hospitality business uses gas and is intending to refurbish premises then it can upgrade to new condensing gas-fired appliances until 2035 without fear of breaching new buildings regulations. This provides a safety net while assessing new low carbon technology options prior to the 2035 deadline. Opting for a heat pump based all-electric hot water system is going to considerably reduce emissions, but comes with additional capital costs, despite the government’s boiler replacement scheme which is open to small businesses. For those ‘on gas’ it is well worth considering the implementation of solar thermal preheat for gas-fired systems if you wanted to make sus-

tainability commitments with proven and genuinely renewable technology. But with so many companies already using gas, and aware of the cost implications that come with system replacements, Adveco has developed two new ranges of direct-fired condensing water heaters – the AD and the ADplus for instantaneous demands. Both ranges provide a compact, floorstanding design that is easy to introduce into an existing plant room. High efficiency translates into 30% savings in fuel consumption, making it more cost-effective, while reducing emissions. Both AD and ADplus exhibit ultra-low NOX and CO emissions. So long as there is an existing gas connection, the AD & ADplus can help bridge towards the next generation of more cost-effective sustainable technologies, such as hydrogen in the gas grid.

Benefits of CardsSafe for Your Business

The CardsSafe system is specifically designed to securely retain customer credit and debit cards while the cardholder runs a tab. As a result, staff can securely keep customers’ bank cards while customers enjoy the facilities, allowing the team to up-sell onsite. The CardsSafe units are wireless, which means they can sit discreetly behind the bar or POS. In addition, the system does not capture data, so it never breaches GDPR.

MAJOR BRANDS TRUST CARDSSAFE Over 5000 brands in the UK use CardsSafe. Young’s pubs, Hilton Hotels, Lord’s cricket ground, and many independent restaurants and bars utilise the system. Benefits to using CardsSafe in bars, restaurants and pubs:

• Managing customer tabs

• Helping to increase spending, therefore profits • It is a significant deterrent for dine & dash • Offers customers security against credit card fraud • Pays for itself by reducing call-back • No data is captured • Wireless • Customers have peace of mind that their bank cards are kept safely and keep the unique key! “Average spend is up, and chargeback has virtually disappeared after we installed CardsSafe, which really puts our customers’ minds at rest.” Timothy, Young’s Bar Manager

CARDSSAFE IS AFFORDABLE! Each CardsSafe unit contains ten card drawers that can be hired for just £9.99 per month. In addition, 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 have CardsSafe as a part of your business? For more information, please visit Or contact the sales team on 0845 500 1040

From Concept to Fit-Out with CFG A COMPLETE SERVICE The Contract Furniture Group offers pubs, bars, restaurants and hotels an end-to-end fit out service; from theme concepts & interior design, to bespoke joinery and final fitting. Recent projects range from the creation of a new private dining space in an exclusive restaurant, to the complete refurbishment of hundreds of bedrooms & public areas for an international hotel brand. Specialist divisions including customised fabrication, soft furnishings and installation mean the firm is well positioned to plan and execute all types of work on time and on budget.

WELL ESTABLISHED. WELL POSITIONED Formed in the late 1990s, the Contract Furniture Group has consistently grown to become one of the leading trade-only manufacturers and distributors of quality furnishings, fixtures and fittings for the hospitality industry. Its creative team relentlessly tracks the latest trends in interior design for commercial environments; and its sourcing team utilises suppliers around the world to ensure customers can achieve stunning results whatever the level of investment.

DELIVERING ON A GLOBAL SCALE The Contract Furniture Group holds around 30,000 stock items at any given time. As well as the ability to supply on demand, the business prides itself on its capacity to produce tailored and completely bespoke solutions to meet specific client requirements. Highly

skilled upholsterers work on- and off-site to quickly turn classic and contemporary furniture designs into individualised collections to meet brand standards. Experienced craftsmen create and fit custom-made installations including bars, flooring, fixed seating, lighting, case goods and all other elements of a complete commercial venue fit-out. With it’s creative and craftsman capabilities, Contract Furniture Group truly sets itself apart from other suppliers. Whether businesses need instant, low-cost replacement items, or unique design-led pieces to really make a venue special, Contract Furniture Group has the experience and expertise to deliver. For information or to order visit

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Design and Refit Make the Most of Summer with Outdoor Furniture

High quality contract grade furniture is important in any venue, but none more so than in outdoor seating areas, where it needs to look good while lasting through many unpredictable British summers.

Trent Furniture supply a huge range of outdoor furniture for pubs, cafes and restaurants. A firm favourite is the Monaco Stacking Chair. Available in wood effect, aluminium or a strong woven synthetic wicker finish in natural, black, red or green, this durable and stylish chair looks great in any outdoor setting, can be stacked up to 10 high, and is currently on offer from only £39.90. Alternatively, the Plaza Chair is a cool and contemporary choice for your outdoor seating.

Keep It Cool

Aug/Sep 2022

CLH News


Hardwearing black synthetic rattan is handwoven over a rust resistant aluminium frame to create a durable chair that pairs effortlessly with the hardened glass-topped Plaza Table.

For beer gardens, nothing beats the traditional picnic bench. Trent Furniture’s new Chunky Picnic Table is available in three sizes, starting at just £145.90. The 4cm thick rustic oak-finished spruce wood with smooth timber slats provides the ultimate in durable comfort. For more information, please call 0116 298 9842 or fill in our contact form at

As you can see from our photo, we also hire and supply fridge/freezer trailers be it for Glastonbury, weddings, additional space for peak season or emergency use if a cold room fails. Please feel free to call 01237 423304 and discuss your needs.

Keep it Cool are the South West’s leading Independent Aircon, Refrigeration and Catering company, with almost 20 years of trading with small family concerns to large multi- nationals. We specialise in the very latest Co2 refrigeration systems, giving the highest energy efficiency and lowest environmental impact. Whilst our Air con team, install market leading air con systems with high energy efficiency heating and cooling to cafes, pubs and large offices. Our catering teams fix, repair appliances and also fit new kitchens from small to large.

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The South West’s leading Independent Aircon, Refrigeration and Catering company Please feel free to call 01237 423304 and discuss your needs


CLH News

Design and Refit

Aug/Sep 2022

What can a TROLLEY do for you?

What Can a TROLLEY Do For You? The elegant service trolley is an essential element of high tea. You could say this popular tradition in the hospitality world isn’t complete without it! Euroservice’s range of trolleys are a perfect complement to this popular service and will add

BOOST YOUR SALES ENHANCE YOUR SERVICE SAVE YOU TIME AND MONEY! Standard or custom-made trolleys with your own choice of:

• COLOUR • SIZE • STYLE at affordable prices!

that touch of class. Hotels, conference centres, restaurants and coffee shops are sure to find a model to suit their décor. uroservice trolleys range from very traditional designs to more contemporary models. Any trolley, any size, any colour!

Trolleys are invaluable to good service and with a choice of style and colours to suit your environment, you are sure to find the right trolley for you. Contact our friendly sales team today and find out how much a trolley can do for you! Freephone: 0800 917 7943 e:

New Ranges Launched by ILF email; With the ongoing success of the ILF Chairs comprehensive website, ILF have now added a stock armchair in 7 different Faux colours plus a 4 colour range stock of Egger laminated table tops in a selection of sizes. Their new online website offers both indoor and outdoor seating and table solutions.

Freephone: 0800 917 7943 e:

The use of a trolley will not only enhance your service but alleviate all too frequent staff shortages to ensure a swift and elegant service.

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. Also included now an extensive range of stock seating, barstools, table bases and table tops. Most made to order indoor seating and indoor

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

wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style. 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.

Design and Refit

Imaginative and Integrated Interior Design, Vicaima Makes It Real! Vicaima, as one of the leading European exponents of contemporary joinery solutions, including interiors doors, doorsets, wall panels and associated furniture products, have just introduced a new brand for professionals called Infinity. Combining their extensive experience within this sector with the latest technological advancements in image realisation, they present a major step forward for the world of interior design, enabling creative vision to be made real, with imaginative design composition that encompasses multiple elements. No longer constrained by conventional limitations, Infinity provides scope for interior design professionals to think beyond what they thought was possible, towards what they would ideally like to achieve. Whether creating a theme that brings rhythm and repetition, or a more dramatic and contrasting vision with pronounced statement pieces, Infinity can make it real. Infinity permits almost endless possibilities when it comes to visual aspect, with choice of colour, tone, pattern and even the perception of texture. This enables interior designers and specifiers complete flexibility when aiming to deliver bespoke project solutions. However, for those professionals looking for insight from the Vicaima experts in trends and fashions, Infinity’s top three collections offer a myriad of fresh inspiration. Select from either wood, stone or metal for an immersive experience which includes among many others, Spalted Maple, Terrazo Amber and Antique Patina.

Once the design and hues have been chosen, it is then a matter of selecting which joinery elements can be combined to reflect the desired theme. Here Infinity broadens horizons and uniquely permits creators to match and play with individual pieces in a way that has traditionally been limited. Blending integral building elements such as interior door assemblies and decorative wall panels, with more ephemeral components like wardrobes and furniture to achieve the perfect balance. While flexible aesthetic design is the hallmark of Infinity, it should not be forgotten that as a Vicaima brand, superior quality and performance are integral to all elements. Exceeding industry recognised standards and in the case of doors and doorkits, third party fire accredited to both TRADA and the British Woodworking Federation, all products are environmentally produced and FSC certificated. Infinity marks a new era in design for interiors, whether in public, commercial or residential applications. Expanding, evolving and elevating both the creative process and eventual project realisation by combining visionary image technology with industry leading joinery manufacture, to achieve outstanding results. For more information or to request a brochure visit

Aug/Sep 2022

CLH News



CLH News

Aug/Sep 2022

Property and Professional

Extreme Weather and The Hospitality Sector How to manage operations in heat waves and cold snaps


As the UK battles record temperatures, many climatologists believe extreme weather will become the future norm. The foodservice and hospitality sector is one industry which is directly impacted by conditions outside. So how will businesses need to evolve to meet changing demand as the mercury rises and falls?

The proliferation of direct-to-consumer apps can enable even the smallest business to trade online and reach a wider audience. The pandemic has also encouraged many smaller traders to consider their own online ordering and pick-up/ delivery operations. Investment in a secure online ordering portal (on your own site or via a third-party) can provide a valuable revenue stream when adverse weather impacts footfall.

Here are five top tips to help hospitality and foodservice businesses mitigate the business risks of a changing climate:


5. LOOK AFTER YOUR STAFF Staff can often make the difference between a positive and a negative hospitality experience. So, be aware of worker wellbeing and look after your staff rota with plenty of scheduled breaks, water provision and regular health checks on all, especially those who may be most at risk from extreme heat - the elderly, pregnant or those with underlying health conditions.

Businesses need demand analytics, not just weather forecasts, to understand and address drivers of sales volatility. It is likely that, in extreme heat, customers’ menu choices will differ from those in more benign conditions. Lighter meals, more cold foods and non-alcoholic drinks will be more popular in peak summer, for example. Equally, when the temperature drops, or rain is falling, consumer behaviours and menu choices will change in-line with the conditions. your suppliers.

2. CONSIDER SEASONAL MENUS As the weather changes, so do consumer tastes. But supply chains may also become more robust (and cost-effective) if your menu adapts to seasonal availability. Ingredient costs, especially if locally sourced, will fluctuate with the natural growing or rearing cycle. Carefully monitoring your input costs through cashflow management software such as Agicap ( can enable you to adjust your procurement or pricing strategy to mitigate seasonal cost increases from

3. INVEST IN EQUIPMENT With the right equipment, you can make outside areas more suitable to covers all year round. Heating and coverage can keep your gardens and covered patio spaces commercially viable throughout rain and cold. The same is true of internal dining, where air conditioning or open facades can be a welcome relief from scorching temperatures outside.

Adapting your operations and embracing change will result in a more effective and efficient business; one that is better equipped for today and the future. This will equate to a better customer experience and have a positive impact on your bottom line. If you would like to secure funding to invest in the future operations of your restaurant, hotel or catering business, you may consider a business loan. To get a free no-obligation quote, and find out more about our innovative business loan, contact Capify on 08001510980 or visit

The Property Market Within The Hospitality Sector - Do Hotels Profit from Short-Stay Holidays and Is This On the Rise in the UK?

By Korosh Farazad - Entrepreneur, Investor, Author and Speaker - Founder of the Farazad Group (

Hotels are doing well in the current hospitality market. In terms of average daily rate and average occupancy rate the figures have far exceeded pre-covid 2019 figures. We are anticipating for this trend to continue onwards for at least to the next 12-18 months. For example, on one hotel that we are carefully assessing and monitoring, the currentoccupancy is over 100% with the entry category room starting at £140 per night and therefore due to the demand and shortage of supply we had to transfer those guests to nearby hotels. The average daily rate has increased over 100% as well, showing that there is peak demand. Hotels do make a profit from short-stays, subject to the quality or the category of the hotel (whether it is a five star or four star, etc). A four star hotel doesn’t mean that it is of low quality, it just means that it is of a standard quality. If these types of categories have other revenue streams more focused on food and beverage then they can improve on the revenue on top of the room revenue that they make. Speaking in London, an average person would stay for two nights, so that is roughly anywhere from 27-47% net profit on one room from food & beverage alone.For the rest of the UK, it is subject to the des-

tination you are looking at. If it was one of the major gateway cities across the countries, then a similar theme would follow London with revenue and current demand. If the quality and standard of the rooms in the hotel meet the guest expectations, the price for that particular room matches the expectations of the consumer as well and therefore has more profitability. Hotels can also change the price of the room depending on the day, similar to the stock market in a way, which is a trend that is happening in the UK but across western European countries as well. For example, the price for a room on a Thursday is likely cheaper than that of a Friday, usually for around 20% and affects those shortterm extended weekends. We as hotel investors are seeing an improvement in terms of inward investment in the hotel sector. We are also seeing less of a trend in spending a significant capital expenditure on big improvements, but rather on softer capital expenditure. Doing heavy refurbishments are now not as much of an interest for owners/investors as they’re trying to minimise on their expenditures and improvements and maximise the profitabilities. Once they have reached a certain benchmark of returns, then they will close the hotel down to make big improvements and make a higher ADR. Demand for hotels in big cities, like London, will always be there. London for example is a cosmopolitan city and every part of the world wants to come here. It is seen as a high demand destination in terms of food and beverage, diversified concepts and for hotels.

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. 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. 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. The finance can be used for any business purpose, whether that’s: • Managing short-term cash flow issues

• 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. If you’d like to find out how much finance you qualify for, visit 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. To find out more visit or call us on 0800 151 0980 to speak to one of our specialist finance sale team.

Property and Professional

Aug/Sep 2022

CLH News


Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed. with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are maximising the labour usage in your business.

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.

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.



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. The largest overhead, even higher than Cost of Sales, is the Labour cost, so,

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.

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?

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.

The Westmorland Inn, Bowness-On-Windermere Comes on the Market The Westmorland Inn is quite simply a brilliant business that is only available as the owners wish to retire. With a highly rated restaurant & pub for the past 4 years on Trip Advisor, the new owners can be assured of a great business moving forward. With a large lower ground floor restaurant, fully equipped commercial kitchen, bar area with additional mezzanine area and then 8 great en-suite letting rooms. Is this a bar, with a restaurant and letting rooms, a restaurant with a bar and rooms or a B & B with bar and restaurant, we'd suggest all 3. The restaurant offers good traditional food, the cosy bar has a range of 5 real ales, draft lagers, wines, spirits and a large selection of gins together with everything else one might expect. Each of the 8 letting rooms are en-suite and are neatly presented and furnished. The business is currently owner operated but managed allowing the new owner to do as little or as much as they





Set In Around 2 ½ Acres

Licensed Thai Restaurant

Country Village Destination Inn

Well Renowned Country Village Inn

High Street Trading Position

Bar Areas (32+), Dining Room (43)

Restaurant Areas (40+)

4 En-Suite Letting Rooms, 3 Bed Private

Al Fresco Seating For 120+ & Car Park

Commercial Catering Kitchen

Car Park (50) Patio & Beer Garden (50+)

Exceptional Business Opportunity

Impressive Turnkey Opportunity

Character Restaurant Areas (94+)

LH £95,000


LH £15,000


Separate 3 Bed Detached Cottage

FH £695,000





Impressive 120 Cover Café/Takeway

Detached Country Inn & Restaurant Award Winning Business Bar/Restaurant (60+), Al Fresco Seating (50+) 3 Ensuite Letting Beds & Owners Apartment Commercial Kitchen, Car Park & Garage

High Quality Licensed 78 Cover Café

Impressive 6 Figure Net Profits Trading Day Time Only Outstanding Catering Business Well Presented & Equipped

FH £625,000


FH £625,000


Substantial Trade Levels & Net Profits Run Under Full Management Spacious Owner’s/Manager’s Apartment Outstanding Business Opportunity

LH £265,000





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

FH £625,000


LH £39,950



FH £549,950


01392 201262

like. Also, with opening hours starting at 1pm except Sundays which opens earlier for Sunday lunch there is scope to enhance the business. If the new owner wanted to open and offer breakfast and lunchtime food this would increase both the food and beverage sales within the business as the letting rooms are on a room only rate. To the rear of the property is an adjoining 3 bedroomed house, for either the owner to live on site or as staff accommodation. All in all, this huge building amounting to over 6000sq ft or 560m2 needs to be seen to appreciate. Prominently positioned on Lake Road, just before the Royalty Cinema towards the top of the popular tourist village of Bowness-On-Windermere on the main road leading from Windermere to Bowness. To book a viewing call 01539 444461 or see the advert on this page for further details.